DETERMINATION OF PRODUCT OUTPUT AND QUALITY INDICATORS WHEN PROCESSING IN A WORKING SOLUTION OF C5H8NO4NA H2O WHEN DRYING SWEET PEPPER FRUITS IN A SHADY WAY

Аннотация

in a scientific article, experiments were carried out to determine the product output and quality indicators when these varieties and hybrids of sweet kalmpir are processed in a soyaki method of drying, in a working solution of C5H8NO4Na * H2O. Natrii glutamas, mononatrium glutamate, the mononatrium salt of glutamic acid is a white crystalline powder, well soluble in water, with the chemical formula C5H8NO4Na * H2O - is a food additive designed to enhance taste perception by increasing the sensitivity of the tongue receptors in the dar Tashkent variety 0.85 kg, in the "Chelsea F1 hybrid 1.1 kg, "Reyna F1", while in the hybrid this figure was found to be 0.96 kg.atrii glutamas, mononatrium glutamate, the mononatrium salt of glutamic acid is a white crystalline powder, well soluble in water, with the chemical formula C5H8NO4Na * H2O - is a food additive designed to enhance taste perception by increasing the sensitivity of the tongue receptors in the dar Tashkent variety 0.85 kg, in the "Chelsea F1 hybrid 1.1 kg, "Reyna F1", while in the hybrid this figure was found to be 0.96 kg. It is worth saying that the highest figure in the output of this ready-made dryylgna product was analyzed to be1.1kg, in theChelseaF1 hybrid. Keywords: variety, hybrid, sweet pepper, basket, temperature, humidity, finished dry product, weight, powder. Introduction: It is known that sweet pepper fruits, including some of the vegetable crop watermelons, are widely used in various fronts, food industry. The duration of the growing season of sweet peppers is long and the entry into the crop 60-70 days after planting the seedling and fruiting until the autumn season are illuminated in scientific sources.ntroduction: it is known that sweet pepper fruits, including some of the vegetable crop watermelons, are widely used in various fronts, food industry. The duration of the growing season of sweet peppers is long and the entry into the crop 60-70 days after planting the seedling and fruiting until the autumn season are illuminated in scientific sources. At the same time, the temperature- dependent clarity of the growing season changes the color indicators of acidic fruits, which are noted in the tasinif of varieties and hybrids of sweet pepper at the periods of biological ripeness indifferent varieties and hybrids. As the object of the study, the Emerald, delightful, Sabo, dar Tashkenta varieties of sweet pepperand thehybrids ReynaF1, Chelsea F1and Hercules F1 were selected. The subject of the study. The classification of varieties and hybrids of sweet peppers is their characteristicwhendrying fruits Morpho-metric sizesand soyaki. Methods of research. GOST 14260 89. Plodi persa struchkovogo. Technicheskie uslovia-Vved. 1990-M.: Gosstandart Izd-vo standartov, 1989. 9 e.: il.; 25 cm, Gost 32065-2013 Ovoshi sushenie.ethods ofresearch. GOST 1426089.Plodipersa struchkovogo. Technicheskieuslovia- Vved. 1990-M.: Gosstandart Izd-vo standartov, 1989. 9 MeMethods of reseof research. GOST 1426089. Plodi persa struchkovogo. Technicheskie uslovia-Vved. 1990-M.: Gosstandart Izd-vo standartov, 1989. 9 e.: il.; 25 cm, Gost 32065-2013 Ovoshi sushenie. Obshie technicheskie uslovia, GOST 15467" product quality assessment " Shirokov E.P Organolepticheskie method page191 INTERNATIONALJOURNALOF ARTIFICIALINTELLIGENCE ISSN:2692-5206,ImpactFactor:12,23 AmericanAcademicpublishers,volume05,issue09,2025 Journal: https://www.academicpublishers.org/journals/index.php/ijai osenok pishevix produktov y.P.Shirokov and V.I.Analyzed according to the style of the Polegaevs. Results of the experiment: during the studies, experiments were carried out to determine the product output and quality indicators when drying sweet pepper fruits in a soy method, when processing in a working solution of C5H8NO4Na * H2O.esults of the experiment: during the studies, experiments were carried out to determine the product output and quality indicators when drying sweet pepper fruits in a soy method, when processing in a working solution of C5H8NO4Na * H2O. Natrii glutamas, mononatrium glutamate, the mononatrium salt of glutamic acid is a white crystalline powder, well soluble in water, with the chemical formula C5H8NO4Na * H2O - is a food additive designed to enhance taste perception by increasing the sensitivity oflanguage receptors. After the fruits of the sweet pepper varieties and hybrids prepared for drying are peeled from theband and seeds, the fruit meat is picked into astring and placed todry in a soy place. In this experiment, various indicators of the construction of fruits of 7 varieties and hybrids of sweet pepperunder study were identified. In our experiment, dried sweet pepper fruits were observed every 5 hours.fter the fruits of the sweet pepper varieties and hybrids prepared for drying are peeled from the band and seeds, the fruit meat is picked into a string and placed to dry in a soy place. In this experiment, various indicators of the construction of fruits of 7 varieties and