Analysis Of Drying Equipment For Drying Raw Materials

  • Safarov J.E., Aït-Kaddour А., Khujakulov U.K., Saydullayev A.B

Abstract

Drying is the process of removing water from food products, which together with oxygen create a
favorable environment for the development of microorganisms that contribute to food spoilage.
Drying is not only one of the oldest (and possibly the oldest) proven and effective methods of
processing and preserving food products, but also one of the few methods to preserve the nutritional
values of products.

Published
2020-05-20
How to Cite
Safarov J.E., Aït-Kaddour А., Khujakulov U.K., Saydullayev A.B. (2020). Analysis Of Drying Equipment For Drying Raw Materials. International Journal of Advanced Science and Technology, 29(9s), 5813-5818. Retrieved from https://sersc.org/journals/index.php/IJAST/article/view/18629