DETERMINATION OF PRODUCT YIELD QUANTITY AND QUALITY IN CONVECTIVE DRYING OF LEEK (ALLIUM PORRUM)

Abstract

 This article examines the technology of convective drying applied to the artificial drying of leek varieties and hybrids. During the research, the duration of the drying process, temperature regime, product yield, moisture content, and organoleptic characteristics were analyzed. According to the results, the convective drying method was distinguished by its ability to better preserve the color, taste, and aroma of the product. Furthermore, based on experimental results, the leek variety “Vestal” and the hybrid “Lincoln F1” demonstrated higher quality and yield indicators when dried using the convective drying method.