OBTAINING POWDER (PAROSHOCK) AND CREATING JUICE PRODUCTION TECHNOLOGY BY PROCESSING AND DRYING RED BEETS WITH ASCORBIC AND CITRIC ACID

Аннотация

Dried fruits and vegetables are constantly in great demand among the population and are increasing in extirerity. The purpose of drying beets by processing them with ascorbic and citric acids is to preserve the biologically active substances, organoleptic properties (color, smell, taste and shape) contained in the product and create a technology for the production of multifunctional products at various industrial enterprises. KEYWORDS Product, ascorbic acid, citric acid, convective, sublimation, drying, humidity, red beets, organoleptic indication. Volume 02 Issue 12-2022 1 American Journal Of Applied Science And Technology (ISSN – 2771-2745) VOLUME 02 ISSUE 12 Pages: 01-05 SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) OCLC – 1121105677 METADATA IF – 5.582 Publisher: Oscar Publishing Services Servi