LOW TEMPERATURE DRYING OF FRUIT: MODERN METHODS OF SLOWING DEVELOPMENT OF MICROORGANISMS
Keywords:
fruit drying, low-temperature technologies, microbial activity, food safety, lyophilization, vacuum drying, urbanization methods, microbiological analysis, humidity level, innovative storage methods.Abstract
This article analyzes modern methods of slowing down the development of microorganisms using low-temperature fruit drying technologies. The influence of lyophilization, vacuum and heat drying methods on microbiological safety was studied based on experimental studies. The relationship between drying temperature, humidity level and the amount of microflora was statistically analyzed. The results showed that low-temperature drying is an effective solution for extending the shelf life of fruit products and ensuring food safety.
References
Shah A. S., Bhat S. V., Muzaffar K., Ibrahim S. A., Dar B. N. (2021). Processing Technology, Chemical Composition, Microbial Quality and Health Benefits of Dried Fruits. Current Research in Nutrition and Food Science, 10(1). DOI: 10.12944/CRNFSJ.10.1.06
Huang, Y., Abhay, P. S., & Muhammad, S. (2022). Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review. DOI: 10.1016/j.foodres.2022.111032
Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, F., & Uyttendaele, M. (2016). Performance of drying technologies to ensure microbial safety of dried fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety, 15(6), 1056–1071. DOI: 10.1111/1541-4337.12224
Barba, F. J., et al. (2017). Current and innovative emerging technologies for the decontamination of fruit and vegetable products. Food Chemistry, 225, 7–22. DOI: 10.1016/j.foodchem.2016.12.061
Атаханов, Ш. Н., Дадамирзаев, М. Х., Акрамбоев, Р. А., Маллабоев, О. Т., & Исраилов, Р. И. (2018). Исследование органолептических показателей полуфабрикатов фруктовых и овощных соусов и разработка шкалы частных качеств. Universum: технические науки, (8 (53)), 13-16.
Атаханов, Ш. Н., Дадамирзаев, М. Х., Рахимов, У. Ю., Нишонов, У. Р., & Хуррамова, Х. М. (2019). Исследование физико-химических показателей и пищевой ценности полуфабрикатов овощных соусов-паст. Universum: технические науки, (6 (63)), 60-63.
