THE PROCESS OF SUBLIMATION DRYING OF ALBION VARIETY STRAWBERRIES IN THE FD-04H LABORATORY DEVICE AND ITS EFFECT ON PRODUCT QUALITY

Authors

  • Nusratova Nigina Rustamovna Author
  • Samandarov Doston Ishmukhammat son Author

Keywords:

sublimation drying , FD-04H, strawberry , Albion variety, pretreatment , fruit drying , color indicators , texture

Abstract

This The study used the variety "Albion" strawberry FD-04H model laboratory type sublimation drying on the device drying process and this to the process in advance processing pretreatment methods​​​ impact studied . Experience during sugar solution with processing to give , to blanch and uncontrolled situations compared . From drying then color change (L*, a*, b* values ) , structure ( texture ) , sensory properties of products and drying speed was evaluated . Research results this showed that sugar solution with processing given samples the most good external appearance and structure save The rest . This article sublimation drying technology fruits and vegetables in the industry implementation to grow according to practical and scientific recommendations gives .

References

1. Nusratova NR, Samandarov DI, EXPERIMENTAL STUDY OF FREEZE DRYING OF STRAWBERRY FRUITS// universum : teknicheskie Science No. 4(133). DOI - 10.32743/UniTech.2025.133.4.19863

2. Nusratova NR, Samandarov DI Research of freeze drying of strawberry fruits: Monograph./ Tashkent : "Science and Development", 2025.

3. Krokida , MK, & Maroulis, ZB (2001). Quality changes during drying of food materials. Drying Technology, 19(9), 203-210.

4. Mujumdar, AS (2007). Handbook of Industrial Drying. CRC Press.

5. Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. Journal of Food Engineering, 49(4), 311–319.

Downloads

Published

2025-06-13