Fundamentals of Kinetics of Tomato Drying Process

Djuraev Khayrullo Fayzievich; Rasulov Shukhrat Khujakulovich; Adizova Madina Ruzievna

Authors

Djuraev Khayrullo Fayzievich Doctor of Technical Sciences, Professor, Bukhara engineeringtechnological institute, Uzbekistan, Bukhara city
Rasulov Shukhrat Khujakulovich Senior lecturer, Bukhara engineering-technological institute, Uzbekistan, Bukhara city
Adizova Madina Ruzievna Assistant, Bukhara engineering-technological institute, Uzbekistan, Bukhara city

Keywords:

Physicochemical properties, storage and processing, dehydration, farms

Abstract

The article gives scientifically grounded recommendations on the preservation, processing of fruit and vegetable products. Also, there are scientifically sound proposals and recommendations on existing problems and solutions in the system. In recent years, in order to fully meet the needs of the population in food and other agricultural products, in particular, vegetable products, comprehensive measures are being taken in the vegetable sector. New innovative technologies for growing vegetable crops, including tomatoes, are being introduced. At present, more than 200,000 hectares of land in the country are planted with vegetables, of which 45.8% are tomatoes, with an average yield of 24 tons per hectare