Influence of microwave pretreatments on the duration of freeze-drying of onions and beets
Ulugbek KadirovTashkent chemical-technological institute, 100011, Navai st.32, Tashkent, UzbekistanMirolim AripovTashkent chemical-technological institute, 100011, Navai st.32, Tashkent, UzbekistanXasan SagdiyevTashkent state technical university, 100095, Talabalar st.2, Tashkent, UzbekistanSherzod MamatovBiology Institute, Qilu University of Technology (SDAS) 19 Keyuan Road, 250014, Jinan, Shandong province, ChinaAskar ArtikovTashkent chemical-technological institute, 100011, Navai st.32, Tashkent, Uzbekistan
ABI
Abstract
In the work, an overview of freeze drying was made, as well as the use of pre-treatments with microwave waves. The change in temperature during freeze-drying of onion and beet samples with and without pre-treatment was experimentally studied. When processing the product with short-wave electromagnetic waves, it was noticed that the freeze-drying process without pre-treatment of the product was 5 hours longer than for dried samples with pre-treatment in the microwave range.
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