Abstract
In this work, we studied the use of IR pretreatments before freeze drying of dill. The indicators of the drying period, the process of rehydration of different samples dried by the sublimation method with and without pretreatment are compared. Experimentally, data have been obtained that when using IR pretreatment, the drying process is reduced by about 4-5 hours. The main reasons for the shortening of the freeze drying period is to reduce the moisture content to 25-30% during pre-treatment. The data confirms a reduction in the drying period for freeze-dried dill, and also provides data on the dehydration of dried samples.
Highlights
Drying is the oldest food preservation method and one of the most common processes used to improve food stability, as it reduces the water activity of the food, reduces microbiological activity and minimizes physical and chemical changes during storage [1,2]
We studied the use of IR pretreatments before freeze drying of dill
Data have been obtained that when using IR pretreatment, the drying process is reduced by about 4-5 hours
Summary
Drying is the oldest food preservation method and one of the most common processes used to improve food stability, as it reduces the water activity of the food, reduces microbiological activity and minimizes physical and chemical changes during storage [1,2]. When drying products of microbiological synthesis, the main thing is to preserve and improve those properties that determine their further use. The urgent problem in Uzbekistan is the processing of agricultural products with modern technologies. We used IR pretreatment prior to drying to ensure moisture release and to shorten the freeze drying period
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