38

  • Web Address
  • DOI
  • Date of creation in the UzSCI system23-01-2024
  • Read count38
  • Date of publication19-01-2024
  • Main LanguageO'zbek
  • Pages60-65
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English

Vegetable raw materials, as an object of drying, are characterized by a large amount
of water and a low content of dry substances. Vegetable raw materials have a capillary-porous
structure.
Food products contain both bound and free moisture at the same time. The removal of moisture
from the material during drying depends on the total moisture content and the form of connection of
moisture with the material. Adsorption and osmotic - bound moisture is retained at the interface of
colloidal particles with the environment. Food products contain both bound and free moisture at the
same time. The quantitative ratio between them depends on the nature of the product. But even in one
product, this ratio can change during grinding, adding additives, heat treatment, and so on.
The energy expended to remove 1 kg/mol of water from the wet material depends on the
temperature and relative humidity of the air. The higher the temperature and relative humidity of the
air, the greater the binding energy of moisture.
 

№ Author name position Name of organisation
1 Safarov J.E. DSc, Professor TDTU
2 Sultanova S.A. DSc, Professor Belarusian - Uzbekistan Institute of Intersectoral Practical technical Qualifications in Tashkent
3 Dadayev G.T. PhD, Associate Professor TDTU
4 Mukhiddinov .A. Doctoral student TDTU
№ Name of reference
1 1. Safarov J.E., Sultanova, Sh.A., Dadayev, G.T., Samandarov, D.I. (2019). Method for drying fruits of rose hips. International Journal of Innovative Technology and Exploring Engineering. vol. 9, Issue-1, 2019. pp.3765- 3768. DOI: 10.35940/ijitee.A4716.119119
2 2. Дадаев Г.Т., Сафаров Ж.Э. (2022). Моделирование процесса сушки пищевых трав в естественных природно-климатических условиях//Universum: технические науки: электрон. научн. журн. 4(97).
3 3. V.A. Voskoboynikov, V.N. Gulyaev, Z.A. Katz, O.A. (2020). Dried vegetables and fruits – M.: Food Industry, – 187 p.
4 4. M. A. Karim and M. N. A. Hawlader, (2005). “Mathematical modelling and experimental investigation of tropical fruits drying,” International Journal of Heat and Mass Transfer, vol. 48, no. 23–24, pp. 4914–4925,
5 5. Safarov J.E, Sultanova Sh.A., Dadayev G.T., Jumaev B.M. (2017). Experimental study of dried to optimize and obtain a product with new properties //Journal of the Technical University of Gabrovo. - Bulgariya, Volume 55. -pp.33-36.
6 6. Safarov J.E, Sultanova Sh.A., Dadayev G.T. (2019). Mathematical modeling of the linear stationary process of drying with accuracy of evaporation and temperature relation on the surface of the layer in infrared heating //Agricultural Research & Technology: Open Access Journal. USA, Vol.9, Issue 5. – p.001-003. IF-1.19
7 7. Burich, O., Berki F. Drying of fruits and vegetables. (2016). //– M.: Food Industry, – 280 p.
8 8. J E Safarov, Sh A Sultanova, G T Dadayev and Sh U Zulpanov. (2021). Influence of the structure of coolant flows on the temperature profile by phases in a water heating dryer IOP Conf. Series: Materials Science and Engineering 1029 012019
9 9. Дадаев Г., Сафаров Ж., Султанова Ш. (2023). Расчёт процесса сушки травянистых диетических материалов в гелиосушильных установках Международной научно-практической конференции «Сейфуллинские чтения-19», ст. 323-326.
10 10. Г.Т.Дадаев, Ш.У.Зулпонов, Ж.Ж.Эргашев. (2022). Проверка адекватности и достоверности разработанной схемы расчета процесса сушки IIМеждународный научно и научно-технической конференции «Проблемы и перспективы инновационной техники и технологий в аграрномпищевом секторе», ст.400-402.
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