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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Innovative Technology and Exploring Engineering
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.