FACTORS AFFECTING THE QUALITY OF THE FINISHED PRODUCT IN DRYING APPLES

Authors

  • Karimova Dilnoza Zafarjon qizi

Keywords:

Apple, temperature, regime, dry matter, sensory assessment, drying method, quality

Abstract

This article describes the results of research on drying different varieties of apples. Experiments were carried out to study the criteria of indicators important for evaluating the organoleptic properties of apple fruit after drying. As a result of the research, scientifically based conclusions are made.

Downloads

Published

2024-01-31

How to Cite

Dilnoza Zafarjon qizi, K. (2024). FACTORS AFFECTING THE QUALITY OF THE FINISHED PRODUCT IN DRYING APPLES. Intersections of Faith and Culture: American Journal of Religious and Cultural Studies (2993-2599), 2(1), 71–74. Retrieved from http://grnjournal.us/index.php/AJRCS/article/view/2844

Issue

Vol. 2 No. 1 (2024): Intersections of Faith and Culture: American Journal of Religious and Cultural Studies

Section

Articles