Intensification Of The Drying Process With Vibration Method
Bahrom NorinbaevCandidate 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, UzbekistanNazokathon JamoliddinovaMaster Student Department Of Technology Of Storage And Initial Processing Of Agricultural Products Namangan Institute Of Engineering Technology, UzbekistanFarhodbek HojimatovMaster Student Department Of Technology Of Storage And Initial Processing Of Agricultural Products Namangan Institute Of Engineering Technology, Uzbekistan
ABI
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.
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