TECHNOLOGY AND PARAMETERS OF REDUCING THE DRYING PERIOD BY PRELIMINARY PROCESSING OF VEGETABLES
Journal Title: International scientific journal Science and Innovation - Year 2024, Vol 3, Issue 2
Abstract
Storage of organoleptic indicators and a reduction in the duration of the drying period to 1-1.5 drums is achieved by drying sabazvots with infrared waves to reduce the drying period when drying them in a convective drying device
Authors and Affiliations
Mirazam Meliboyev, Dilnoza Buranova
Keywords
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- EP ID EP731907
- DOI 10.5281/zenodo.10702080
- Views 31
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