EVALUATION OF TECHNOLOGICAL SUITABILITY OF UZBEKISTAN PLUM VARIETIES FOR SUBLIMATION (LYOPHILIZATION) DRYING
Keywords:
Plum, lyophilization, freeze-drying, Hungarian, Berton, Sogdiana, vitamin C, antioxidant activity, nutritional value, organoleptic properties, technological evaluation, drying technology, Uzbekistan.Abstract
Uzbekistan's potential in the fruit and vegetable sector is growing every year, especially among export-oriented fruits, plum products occupy a special place. This article comprehensively assesses the technological suitability of three popular plum varieties widely grown in the country - "Vengerka", "Berton" and "Sogdiana" - for sublimation (lyophilization) drying technology. The study analyzed the nutritional (vitamin C, antioxidants), organoleptic (taste, color, texture) and technological (drying time, moisture content) properties of the fruits on a scientific basis. Based on the results obtained, it was determined that the "Vengerka" variety is the most optimal option for the lyophilization drying process, and it was scientifically proven that this variety retains high nutritional value, has excellent organoleptic properties and is energy-efficient. This research will serve to stimulate the introduction of innovative technologies in the production of dried fruits in Uzbekistan.
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