Method for Drying Fruits of Rose Hips
Safarov J.E.1, Sultanova Sh.A.2, Dadayev G.T.3, Samandarov D. I.4
1Safarov Jasur Esirgapovich*, Doctor of Technical Sciences, Professor Tashkent State Technical University named after Islam Karimov. 100095, str.2 University, Tashkent, Uzbekistan.
2Sultanova Shahnoza Abduvaxitovna PhD, Assistant Professor Tashkent State Technical University named after Islam Karimov, str.2 University, Tashkent, Uzbekistan.
3Dadayev Gani Toshxodjaevich, PhD Tashkent State Technical University named after Islam Karimov. 100095, str.2 University, Tashkent, Uzbekistan.
4Samandarov Doston Ishmuxammat ugli assistant, scientific applicant Tashkent State Technical University named after Islam Karimov. 100095, str.2 University, Tashkent, Uzbekistan.
Manuscript received on October 14, 2019. | Revised Manuscript received on 24 October, 2019. | Manuscript published on November 10, 2019. | PP: 3765-3768 | Volume-9 Issue-1, November 2019. | Retrieval Number: A4716119119/2019©BEIESP | DOI: 10.35940/ijitee.A4716.119119
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© 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: The article discusses a new vacuum infrared equipment for drying fruits of rose hips with preservation of ascorbic acid. We have studied the drying process of rose hips in various ways (solar, convective and vacuum IR drying), to determine the rational version of the drying process to check the preservation of the vitamin composition of the fruit, mainly ascorbic acid. Special plants designed and manufactured for the production of dry powders from rose hips using low-vacuum and low-temperature infrared drying have been developed and manufactured. The vacuum drying unit consists of: a vacuum chamber, an electrical system for IR irradiation and instrumentation. During the drying process, the operating temperature was maintained at 65 ° C, the pressure inside the chamber was -0.8 atm and the drying time was 4 hours. With these parameters, the dogrose is dried effectively and vitamins are well preserved in its composition. In appearance, you can determine that the color and taste have not changed. Laboratory experiments were also carried out aimed at chopping and separating rose hips. Continue drying, setting the operating parameters depending on the parameters of the object. After setting the parameters of drying and its implementation, wild fruits rose hips is dehydrated to a moisture content of 12%, while the preservation of vitamins is provided in the fruit composition. As a result of an experimental study of the influence of vibration on the drying process, it has been established that the efficiency of dehydration increases to 4-5% under continuous heating conditions – at a certain frequency and amplitude. It is shown that the preservation of ascorbic acid in the composition of the pulp of the fruits rose hips with vacuum infrared drying is up to 0.77 mg%. The optimum thickness of the product layer is about 1-1.5 cm, the optimal wavelength is 3 microns, while the dehydration time of the products is an acceptable value, and the temperature of the fruits does not exceed 65 °C, the vacuum is -0.8 atm.
Keywords: Fruits of Rose Hips, Drying, Vacuum, Infrared.
Scope of the Article: Bio-Science and Bio-Technology