Agro ilm Том 122 № 2 (2026) · с. 48-50
ANJIR MEVALARINI QURITISHDAN AVVALGI KAUSTIK SODA BILAN ISHLOV BERISHNING QURITILGAN MAHSULOT SIFATIGA TA’SIRINI O‘RGANISH
Ganiyev, Shaxzod, Axmedov, Shuxrat, Raxmatxodjayev, Sherzod
Аннотация
This article analyzes the impact of drying methods on product quality for various fig varieties, based on experiments conducted in 2022–2024. Convective drying yielded the highest quality score (114.8%) for the Uzbek Yellow variety. The appearance of the processed fruits was assessed on a 5-point scale, and the optimal drying regime was determined for each variety.
figs, caustic soda, convective drying, infrared drying, quality assessment, fig varieties, technological processing, appearanceинжир, каустическая сода, конвективная сушка, инфракрасная сушка, оценка качества, сорта инжира, технологическая обработка, внешний видanjir, kaustik soda, konvektiv quritish, infraqizil nurlanishli quritgich, sifat bahosi, anjir navlari, texnologik ishlov, tashqi ko‘rinish
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