DESIGN OF A TECHNOLOGICAL LINE FOR DRYING FIGS WITH A CAPACITY OF 2 TONS PER DAY
Keywords:
fig drying, fruit dehydration, drying tunnel, fig processing, food technology, UzbekistanAbstract
This article explores the development and implementation of a technological line for drying figs (Ficus carica) with a capacity of 2 tons per day. Figs are a high-value fruit with rich nutritional properties and significant commercial potential in both domestic and export markets. However, due to their high moisture content, figs are highly perishable and require efficient preservation methods. The study presents a comprehensive drying system based on convective and hybrid methods, addressing stages such as sorting, washing, cutting, pre-treatment, drying, and packaging. The line is designed to ensure maximum retention of nutritional compounds while maintaining product safety and process efficiency.
References
FAO. (2019). Fruit and Vegetable Processing Technology Manual. Rome: Food and Agriculture Organization.
Tursunov, B.K., & Rakhmatov, F. (2022). “Drying Efficiency in Fig Processing.” Uzbek Journal of Food Science, No. 3.
Mujumdar, A.S. (2014). Handbook of Industrial Drying. CRC Press.
GOST 32043-2013. Dried fruits. General Specifications.
Khamidov, A.Y. (2020). “Optimization of Drying Parameters for Local Fruits.”
Agricultural Technology Digest, Vol. 12.
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