VACUUM FREEZE-DRYING TECHNOLOGY FRUITS, BERRIES AND VEGETABLES

Authors

M.I.Abdurakhmonova,Kulieva N.G. “Information-communication systems of controlling technological processes” Bukhara engineering-technological institute, Bukhara city, Uzbekistan

Keywords:

Drying, vacuum , dried fruits, unprocessed, biochemistry, form, aroma, color, taste, biotechnological products , technological process, washing machine, density, cutting, processing, smell, preparation, canning, sizing, grinding.

Abstract

Today, a high level of growth is observed in the areas of growing agricultural products, processing, and production of import-substituting products. The production of canned and dried agricultural products is one of the leading branches of the food industry. When drying agricultural products, complex structures, energy-intensive techniques and technologies are used. Accordingly, it is important to create modern equipment and technologies using efficient, energy-saving, renewable energy sources necessary for the production of dried fruits and vegetables in the export sector.

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References

Chagin O.V., Kokina N.R., Pastin V.V. Equipment for drying food products. - Ivan. chem. - technol . University: Ivanovo . 2007.

Khmeleva V.N., Leonova G.V., Barsukova R.V., Tsyganka S.N., Shalunova A.V. - Ultrasonic multifunctional and specialized devices for intensifying technological processes in industry, agriculture and households.- Barnaul: AltSTU, 2007

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Published

2024-04-18

How to Cite

M.I.Abdurakhmonova,Kulieva N.G. (2024). VACUUM FREEZE-DRYING TECHNOLOGY FRUITS, BERRIES AND VEGETABLES. International Multidisciplinary Journal for Research & Development, 11(04). Retrieved from https://ijmrd.in/index.php/imjrd/article/view/1350