Agriculture and Biomedical
OPEN ACCESS
Intensification Of The Drying Process With Vibration Method
DOI
Crossref DOI
10.37547/tajabe/Volume03Issue03-05
tajabe
2021
VOL. 3
/ NO. 03
MARCH
RESEARCH OVERVIEW
Abstract
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.
RESEARCH TOPICS
Keywords
Production technology
basic raw materials
pricing
vibrating
plum
SOURCES & SCHOLARSHIP
References
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