Analysis of modern drying methods and their importance in industry of ildizmevali products
Abstract
<strong>Abstract:</strong> <strong>Objective.</strong> Beets are common in the Mediterranean, in Asia, India, France, Great Britain and the Scandinavian countries. Currently, there are 16 types. The purpose of drying vegetables is that by evaporating them moisture,microorganisms cannot developgon and various biological processes do not occurgon to standard requirements. <strong>Methods. </strong>When we process and dry the technology of drying red beets from Root products in a tape method in a convective drying device with ascorbic acid and citric acid for 10 minutes, we can initially prepare a solution by adding 20 gr of ascorbic acid to 250 ml of water and process it by soaking the beets for 10 minutes and then drying The main purpose of processing sugar beets with citric acid is to create a technology for preserving its shape, color, vitamin and mineral substances in the composition. <strong>Results</strong>. An increase in the level of organoleptic indicators (shape, size, taste, color and smell) is achieved when we dry beets in a convective drying device for 1 hour at a temperature of 100<sup>0</sup>C on tape 1, at a temperature of 90<sup>0</sup>c on tape 2, during the drying period for 30 minutes. <strong>Conclusion. </strong>it is worth noting that for the experiment, sugar beet fruits are selected from the tubers, high efficiency is achieved by accelerating the drying time and drying using vacuum-sublimation methods using dielectric microwaves, reducing the drying period.