The using Infrared Radiation on the Freeze-Drying of Cherry | Zendy

Sherzod Mamatov | Zendy; Mirolim Aripov | Zendy; Ulugbek Kadirov | Zendy; S. M. Turabdjanov | Zendy; Ulug’bek Mannanov | Zendy

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The using Infrared Radiation on the Freeze-Drying of Cherry

Author(s) -

Sherzod Mamatov,

Mirolim Aripov,

Ulugbek Kadirov,

S. M. Turabdjanov,

Ulug’bek Mannanov

Publication year - 2019

Publication title -

international journal of innovative technology and exploring engineering

Language(s) - English

Resource type - Journals

ISSN - 2278-3075

DOI - 10.35940/ijitee.b7318.129219

Subject(s) - infrared , freeze drying , infrared spectroscopy , horticulture , materials science , chemistry , food science , chromatography , physics , optics , biology , organic chemistry

In this work experimentally investigated the drying rate of Cherry on the freeze-dryer (FD) and FD with infrared pretreatment (IR), and compared the quality characteristics of the cherry after rehydration. Results of experimental studies was determined that, the use of IR pre-treatment on the FD was much more effective. The use of IR waves showed that the drying time of cherries with IR pre-treatment is shorter than without pre-treatment. Especially, the application of IR pretreatment before freeze-drying, allows you to get quality products, and provides to reduce energy consumption by 15-17%.

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