Improvement Process Drying Product
Safarov J.E.1, Sultanova Sh.A.2, Jumaev B.M.3, Saydullayev A.B4
1Safarov Jasur Esirgapovich*, Doctor of Technical Sciences, Professor Tashkent State Technical University named after Islam Karimov, University, Tashkent, Uzbekistan.
2Sultanova Shakhnoza Abduvaxitovna, PhD, Assistant, Professor Tashkent State Technical University, Karimov, University, Tashkent, Uzbekistan.
3Jumayev Botir Melibayevich Assistant, Scientific Applicant Tashkent State Technical University, Islam Karimov, University, Tashkent, Uzbekistan.
4Saydullayev Abduraxmon Baxtiyor ug’li, Student Tashkent State Technical University, Islam Karimov, University, Tashkent, Uzbekistan
Manuscript received on November 15, 2019. | Revised Manuscript received on 20 November, 2019. | Manuscript published on December 10, 2019. | PP: 656-659 | Volume-9 Issue-2, December 2019. | Retrieval Number: B6640129219/2019©BEIESP | DOI: 10.35940/ijitee.B6640.129219
Open Access | Ethics and Policies | Cite | Mendeley | Indexing and Abstracting
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Currently, agriculture, food production and ensuring its safety are more relevant than ever on a global scale. At the same time, the processing of agricultural products has been and remains a decisive factor affecting the efficiency of agricultural production. Being one of the most important sectors of the agricultural sector of Uzbekistan, the production of dried fruits and vegetables, the level of development of which largely determines the solution to the country’s food problem, should be based on the desire to reduce the cost of dried fruit production. By analyzing the achievement of a high effect of the use of infrared radiation, the study of the heating temperature of the emitter is substantiated. The mechanism of the emitted energy of the IR spectrum, the magnitude of its duration and density are described. The cyclical nature of energy transformations, ensuring the maximum efficiency of the process, the effect, including sterilizing when drying fruits (figs and apples), is revealed. The experimentally obtained parameters of the heat treatment processes of figs and apples are presented.
Keywords: Drying, Infrared Rays, Heat and Mass Transfer, Fruit and Vegetable.
Scope of the Article: Agricultural Informatics and Communication