Agriculture and Biomedical
| Open Access |
DOI: Intensification Of The Drying Process With Vibration Method
Bahrom Norinbaev , Candidate Of Technical Sciences, Associate Professor, Department Of Technology Of Storage And Initial Processing Of Agricultural Products, Namangan Engineering-Technology Institute, St. Kasansay 7, Namangan City, Uzbekistan Nazokathon Jamoliddinova , Master Student Department Of Technology Of Storage And Initial Processing Of Agricultural Products Namangan Institute Of Engineering Technology, Uzbekistan Farhodbek Hojimatov , Master Student Department Of Technology Of Storage And Initial Processing Of Agricultural Products Namangan Institute Of Engineering Technology, UzbekistanAbstract
This article describes the use of intensive technologies in the drying of fruits in the project, including the use of vibration boiling to reduce the duration of the drying process and save raw material consumption for 1 ton of dried products by 0.5-2%. Also shows the organoleptic properties of dried plums in vibrating dryers proved to be superior to products obtained from tape-type dryers.
Keywords
Production technology, basic raw materials, pricing, vibrating, plum
References
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