Study of the Influence of Ultrasound in the Process of Osmotic Drying of Melon
Radjabov Mansur FarkhodovichDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanKurambaev Sherzod RaimberganovichDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanSaparov Makhmud KadamovichDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanKhakimova Bakhor BakhtiyarovnaDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanRakhmanova Mukhabbat IsmailovnaDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanAbdullaeva Gulnoza Ulugbek QiziDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, Uzbekistan
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The article examines the effect of ultrasound and identifies the main factors influencing the osmotic drying of melon pulp.
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