DEVELOPMENT OF A DRYING UNIT FOR THE PRODUCTION OF KURTA

Abstract

The article is devoted to the development of a drying unit for the production of kurt, a traditional fermented milk product that is very popular in Kazakhstan. Kurt is not only a national product, but also has a high nutritional value, vitamin and mineral content. Regular consumption of kurt helps to restore beneficial intestinal microflora and is especially useful for pregnant women, children and the elderly. The traditional method of drying kurt in the open air has a number of disadvantages, such as dependence on weather conditions and low productivity. The developed convective drying unit allows solving these problems. It ensures uniform and rapid drying of kurt in controlled conditions, which improves quality and productivity. The unit is designed taking into account the principles of ease of maintenance, ease of operation and cost-effectiveness. It is affordable and cost-effective for individual entrepreneurs and small businesses. Availability, price, quality, productivity, maintainability, reliability, light weight and mobility of the equipment make it relevant for the development of small businesses in Kazakhstan. During the work, a number of tests were conducted on the performance of the drying unit. A sketch drawing was also developed, a drying unit was developed and the optimal operating parameters of the design were selected. The resulting drying unit is promising for implementation in the production of kurt, in the conditions of individual and farm enterprises. It will improve the quality and productivity of the product, as well as create new opportunities for small and medium businesses in Kazakhstan. Also, such equipment can give impetus to local gastronomic tourism, which is becoming an increasingly popular type of tourism, as tourists are looking for unique and authentic experiences. Offering tourists the opportunity to get acquainted with the local culture through its cuisine.