LOW TEMPERATURE DRYING OF FRUIT: MODERN METHODS OF SLOWING DEVELOPMENT OF MICROORGANISMS

Umidjon Raximov; Dilnozakhon Abdusamatova

Авторы

Umidjon Raximov Head of the Department of “Food Technology” of Namangan State Technical University
Dilnozakhon Abdusamatova Doctoral student of Namangan State Technical University

Ключевые слова:

fruit drying, low-temperature technologies, microbial activity, food safety, lyophilization, vacuum drying, urbanization methods, microbiological analysis, humidity level, innovative storage methods.

Аннотация

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.

Библиографические ссылки

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