PRODUCTION OF DRIED FRUITS USING TECHNOLOGICAL EQUIPMENT

Аннотация

This paper examines the process of dried fruit production using modern technological equipment. Particular attention is paid to the stages of raw material preparation, drying modes and quality control of finished products. The advantages of automation of the production process, such as increased productivity, reduced losses of raw materials and ensuring stable product quality, are described. An analysis of the efficiency of various types of equipment used in food industry enterprises is provided. The results of the study can be useful for optimizing fruit drying technologies in industrial enterprises. Key words: infrared drying, radiation, heating, untreated, heat transfer, solid body, processing, elastic pulp, hermetically sealed container, technological process, temperature, density, absorbed, processing, smell,preparation, canning, molecular, penetration. Introduction. Small and medium-sized farms and peasant farms in the southeast of Uzbekistan annually produce more than 290 thousand tons of fruits, berries, and grapes. Moreover, the gross harvest of these products has a tendency to steadily grow. Part of the agricultural raw materials is used to make canned products, but a significant part of this harvest perishes due to the impossibility of its prompt processing. The population of the region traditionally prepares dried fruits, mainly forfamily consumption. Industrial production of dried fruits using technological equipment for preparing fruits for drying and the drying itself is becoming more widespread. Artificial drying ensures the production of high-quality finished products. At the same time, the used solar drying of products in the open air has a number of disadvantages. The main ones are the duration of the drying process, contamination of the dried products, large areas for placing the dried products and fairly high labor costs for this process. In addition, the drying of fruits and berries is short-term and seasonal in nature and, accordingly, the purchased equipment is economically unjustifiably idlefora long time,especially in winter and spring. Dried fruits not only have a special taste, but also have many health benefits, such as helping to cleanse the blood and good for the digestive system, suitable for heavy people, such as sports, dueto thehigh carbohydrate content. Cardiovasculardiseases, high blood pressure. Drying is a measure of evaporation of some of the water in vegetables to reduce the weight of the vegetables. But drying destroys a large amount of vitamin C, depending on each type of fruit and each drying method, theloss ofvitaminC can beas muchas 90%. Dried fruits are essentially fresh fruits that have had thewater removed, they are compact, lighter, easier totransport, preserve, and someof thenutrients in thefruit are dried out more. 1. Blanching(steaming) Before drying, blanch vegetables frequently in hot water or steam to protect the quality of the product and reduce drying time. During blanching, due to the effects of heat and moisture, the physical and chemical properties of the material change in favor of moisture loss during drying: microorganisms are destroyed, and the enzyme system in the material is suspended (inactivation) to avoid damage tothe product. There are many types of yeast in fruits and vegetables, the most stable type of yeast is peroxidase yeast. Inactivation ( suspending activity) of this enzyme inactivates other enzymes. To inactivate 265 INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR RESEARCH & DEVELOPMENT SJIF2019:5.2222020:5.5522021:5.6372022:5.4792023:6.5632024:7,805 eISSN:2394-6334 https://www.ijmrd.in/index.php/imjrd Volume12,issue05(2025) the peroxidase enzyme, it is necessary to heat fruits and vegetables at a temperature above 750 ° C. For fruits rich in carbohydrates (potatoes...): blanching increases the porosity of vegetables dueto thehydrolysis ofpectin, causing abreak in thebondbetween cell membranes. The gelatinization of starch during blanching also speeds up the drying process. For vegetables containing pigments (carrots, peas, plums…), blanching preserves the color, limits discoloration orfading. For fruits and vegetables with a thin wax layer on the surface (plums, lychees...), blanching loses the wax layer, creating tiny pains on the surface, thus enhancing the process of moisture exchange between the fruit and thelips ofthesurrounding field, resulting ina shorter drying time. 2. Chemicaltreatment To prevent oxidation during drying, antioxidants such as sulfuric acid, ascorbic acid, sulfuric acid and sodium saltsof sulfuricacid (such as metabanesulfite, bisunite, sulfite) are usuallyused. Citric acid prevents discoloration without glaze. Sulfuric acid and its sodium salts have a strong reducing effect, which affects the oxidative enzyme activity group and slows down the enamel coloring reaction. In addition, they also prevent the formation of melanoidin (a substance that causes darkening) and stabilize vitamin C, preventing its absorp