ANJIR MEVALARINI QURITISHDAN AVVALGI KAUSTIK SODA BILAN ISHLOV BERISHNING QURITILGAN MAHSULOT SIFATIGA TA’SIRINI O‘RGANISH
Shaxzod GaniyevShuxrat AxmedovSherzod RaxmatxodjayevAkademik M.Mirzayev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti
2026uz
Ochiq kirishBronza
ABI
Annotatsiya
This article analyzes the impact of drying methods on product quality for various fig varieties, based on experiments conducted in 2022–2024. Convective drying yielded the highest quality score (114.8%) for the Uzbek Yellow variety. The appearance of the processed fruits was assessed on a 5-point scale, and the optimal drying regime was determined for each variety.
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