DEVICES FOR THE DRYING PROCESS OF TOMATO PRODUCTS

Аннотация

This article tomato products drying process main methods and devices about in detail information gives. In the article tomatoes drying different kind methods, including natural​ drying, heat and vacuum drying technologies such as analysis Also, tomatoes​ ​ drying in the process applicable modern devices and their efficiency about information The article is about tomatoes. drying process optimization, its quality increase and product far term storage for the mostgood technologies when choosing helpgives. Keywords: tomato​ products, drying methods, natural drying, heat with drying, vacuum drying, device efficiency, product storage, technological processes, village farm technologies. Introduction. The experience of countries around the world in developing a complex network of agricultural products processing shows that the marketing system plays an important role in developing optimal solutions for the storage and processing of fruits and vegetables, as well as energy-efficient designs of equipment. Fruits and vegetables are structurally perishable products. Therefore, guaranteed plans to ensure the timely sale of fruits and vegetables grown by the private and public sectors specializing in fruit and vegetable growing have not been fully developed. In this regard, one of the main problems facing production enterprises for the processing of agricultural products is the introduction of effective technologies aimed at increasing the shelf life of these products. This requires, first of all, research into technologies forthe initial dehydration and drying ofproducts, the compositionof which consists of 80 ÷ 95% watermolecules. Over the past 15-20 years, leading scientists from abroad and our Republic have conducted scientific research on dehydration and drying of various products, and many technologies have been applied in production. However, the issues of optimal designs of drying technologies in terms of product types, structural structure, and ensuring product safety in the processing system havenot been fully resolved. Extensive scientific research has been carried out by foreign and domestic scientists on the development of theoretical foundations of drying technology using methods of influencing the heat flow generated by alternative and artificial energy sources on the raw materials being dried, http://www.internationaljournal.co.in/index.php/jasass 531 Volume15Issue04, April2025 Impact factor: 2019: 4.679 2020: 5.015 2021: 5.436, 2022: 5.242, 2023: 6.995, 2024 7.75 andtheapplication ofdrying devices operating onalternativeand artificial energysources. Research on tomato drying techniques and technologies, and the study of the kinetic laws of the drying process, has been carried out by scientists from Italy (B. Zanoni), Singapore (MNA Hawlader), New Zealand (RK Toor), Greece (MK Krokida), the United States of America (G. Latapi, DM Barrett), Turkey (K. Sacilik), and Spain(A. Heredia). It is known that fruits and vegetables grown in agriculture differ from each other in terms of chemical composition and structural structure. The changes in the biologically active substances contained in these products during the technological process depend on the drying options and drying methods used. In this regard, theoretical and experimental research on the effect of each drying method on the composition of fruits and vegetables will create a basis for the creation of effectivedrying technologies. The IR-drying device proposed by the authors [57; pp. 230–233, 58; pp. 42–49] used IR-lamps with a tungsten spiral, the internal volume of which was filled with gas. The IR-lamps were placed in the device in such a way that only the heat generated by the radiant energy reflected from the reflector was used on the surface of the product being dried. In this case, the limiting values of the heat flux density of the radiant energy falling on the surface of the product were in the range of 2 ÷ 2.5 kW/m 2, which led to an increase in temperature and partial burning of the surfaceoftheproduct. The laws of influence of IR-ray field on drying intensity based on the method of convective energy supply to tomato fruit slices of appropriate size have been studied by a number of scientists. As objective functions of factors influencing the drying process of tomato fruit, the following quantities were taken: initial moisture content of tomato fruit W kg/kg; thickness of b, tomato slice δ mm; heat flux density falling on one side of the surface of tomato slice E b, q, kW/m2; temperature K and drying agent velocity ϑm/c. Research conducted by leading scientists on the theoretical foundations and kinetic laws of the drying process of agricultural products with a high moisture content shows that insufficient research has been conducted on the development of low-temperature drying methods, energy- saving technologies and devices aimed at preserving the natural properties of dried products and increasing thelevel ofrecyclability under theinflue