Improvement Process Drying Product

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.