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Технология Подготовки И Сушки Моркови

Author

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  • Тохиржон Худайбердиев

Abstract

В статье приведены эксперименты по сушке моркови конвективным способом проводились вусловиях производственного предприятия ООО “Афруз Камол Наби”(г.Наманган), который оснащён современнымиоборудованиями. Морковь нарезали на столбики и кубики.Результаты. Параметры сушки зависят от формы нарезки и конечной влажности продукта. Сушку столбиков икубиков размером граней 6х6х6 мм до влажности 8 и 6-7 % проводят в одну стадию, а кубиков размером 8х8х8 мм– в две стадии. Сначала высушивают до влажности 14 %, выдерживают в течение суток и после этого досушиваютдо влажности не выше 8 %. На основе результатов научно-исследовательских работ в производственномпредприятии ООО “AFRUZ KAMOL NABI” применены предлагаемые режимы и параметры оборудований приконвективной сушке моркови.

Suggested Citation

  • Тохиржон Худайбердиев, 2024. "Технология Подготовки И Сушки Моркови," GREEN ECONOMY AND DEVELOPMENT, "Ma'rifat-Print-Media" LLC, Tashkent State University of Economics, vol. 2(12), December.
    • Handle: RePEc:teu:ged000:v:2:y:2024:i:12:id:3960
    DOI: 10.5281/zenodo.14625449
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