Товарлар кимёси ва халқ табобати Том 2 № 2 (2023) · с. 182-196
DRYING TECHNOLOGY OF BROCCOLI (BRASSICA OLERACEA L.)
Boltaev, Mizrob M., Meliboeva, Shoxista Sh., Jalilov, Fazliddin S., Samadov, Bakhodirjon Sh.
Аннотация
Because of the high perishability of broccoli, preserving it with proper processing techniques is critical. The point of drying foodstuffs is that a long drying time is required to remove the residual moisture during the deceleration period. As a result, various thermally conditioned physicochemical and structural changes occur during drying, often negatively affecting the quality of the final product. Traditional and easy-to-apply drying techniques, such as the air-drying method, can be effective in drying these vegetables while retaining nutritional value and dietary supplements in some cases.
Brassica oleracea L.технология сушкипобочные продукты растенияопределение потери массы при сушкеBrassica oleracea L.drying technologyby-productsdetermination of weight loss during dryingBrassica oleracea L.quritish texnologiyasi
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