FACTORS AFFECTING THE QUALITY OF THE FINISHED PRODUCT IN DRYING APPLES
Keywords:Apple, temperature, regime, dry matter, sensory assessment, drying method, quality
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.