Factors influencing the drying process of fruits and vegetables Abduraxmonov Olim Rustamovich

τ, мин
	tв, ^0С
1	Maximum	4	+1	65	+1	8	+1
2	Minimum	2	-1	50	-1	3	-1
3	Average	3	0	57	0	5	0

One of the main indicators of a dried product is its moisture content and it is determined by the method of drying. This method is widely used and it is based on the fact that the product under test loses moisture at atmospheric pressure at a temperature close to 100 C or at a much lower temperature under vacuum.

Along with water vapor, volatile substances such as alcohol, ether, ammonia, carbon monoxide are also lost during drying. When heated, volatile briquettes are formed from non-volatile substances as a result of a chemical process. Bonds that are less stable on drying are oxidized by oxygen in the air.

To accelerate the loss of moisture from the product, it is recommended to mix the weighed product with washed and sufficiently heated quartz sand in order to increase the evaporation surface, as well as to prevent the formation of crusts that prevent drying. acid is poured in a 1: 1: ratio, mixed and left overnight.

The sand is then washed with tap water until an acid reaction remains (checked in litmus), then washed with distilled water and dried. The dried sand is passed through a sieve with holes 1–1.5 mm in diameter and heated so that no organic matter remains, the cleaned sand is stored in a clean tightly closed glass container.

A clean dry glass beaker (diameter 45-50 mm, height 40-50 mm) is filled with 12-15 g of refined sand, a glass rod is placed and dried together until a permanent mass is formed, cooled in a desiccator and weighed to the nearest 0.001 g on analytical scales. The same box is filled with 5-6 g of dried product, the lid is closed and weighed again.

Literature:

1. Ginzburg A.S. Infrared technology in the food industry. Moscow: Food Industry, 1966. - 407 p.

2. The chemical composition of food products., M. "Food industry" 1979, pp. 148-158

3. Ilyasov S.G. Physical bases of infrared irradiation of products. M. Food industry. 1978 p. 112-134

4. Ginzburg A.S. Calculation and design of drying plants for the food industry. M. Agropromizdat. 1985 p. 231,234