Open AccessIntensification Of The Drying Process With Vibration Method
Author(s) -
Bahrom Norinbaev,
Nazokathon Jamoliddinova,
Farhodbek Hojimatov
Publication year - 2021
Publication title -
the american journal of agriculture and biomedical engineering
Language(s) - English
Resource type - Journals
ISSN - 2689-1018
DOI - 10.37547/tajabe/volume03issue03-05
Subject(s) - organoleptic , raw material , boiling , process engineering , process (computing) , vibration , pulp and paper industry , materials science , environmental science , engineering , computer science , food science , chemistry , physics , acoustics , organic chemistry , operating system
This article describes the use of intensive technologies in the drying of fruits in the project, including the use of vibration boiling to reduce the duration of the drying process and save raw material consumption for 1 ton of dried products by 0.5-2%. Also shows the organoleptic properties of dried plums in vibrating dryers proved to be superior to products obtained from tape-type dryers.