E3S Web of Conf.
Volume 222, 2020International Scientific and Practical Conference “Development of the Agro-lndustrial Complex in the Context of Robotization and Digitalization of Production in Russia and Abroad” (DAIC 2020)
|Number of page(s)||5|
|Section||Efficient Production, Storage, Processing and Pre-sale Preparation of Agricultural Products. Creation of Safe and High-quality, Including Functional Food Products Based on Modern Genetic and Breeding Methods in Crop Production and Animal Husbandry|
|Published online||22 December 2020|
Improvement of dill freeze-drying technology
1 Tashkent chemical-technological Institute, Navai Str., 30, 100010 Tashkent, Uzbekistan
2 Tashkent State Technical University named after Islam Karimov, Tashkent, Uzbekistan.
3 Namangan engineering – technological institute, Namangan, Uzbekistan
4 Biology Institute of SDAS, Jinan, China
* Corresponding author: firstname.lastname@example.org
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.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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