DETECTION OF RESIDUAL MOISTURE IN SWEET POTATO (SWEET POTATO) PRODUCTS DRIED IN NATURAL CONDITIONS ON SPECIAL DRYING EQUIPMENT

Authors

  • Nortojiyev Bobosher Sheraliyevich, Usmonova Bumayram Mirsodiqovna Tashkent State Agrarian University

DOI:

https://doi.org/10.55640/

Keywords:

batat (sweet potato), offtob, raw materials heat, harorat, wind, build speed, water evaporation, dried products, moisture,

Abstract

In this article, batat ( sweet potato) has shown a positive result in drying by separating raw materials from its peel when drying in the oven and drying equipment. The quality of the product color has retained naturalness when dried batat ( sweet potato) products are compared to finished products dried on drying equipment according to various indicators. In our experiments, the rate of construction of dried raw materials and the residual water content in the finished product, separated from the shell of raw materials, was 15.61% when dried in an oftob, and 12.59% when dried in a drying equipment.

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References

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Published

2025-09-24

Issue

Vol. 4 No. 8 (2025): Journal of Multidisciplinary Sciences and Innovations

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

How to Cite

DETECTION OF RESIDUAL MOISTURE IN SWEET POTATO (SWEET POTATO) PRODUCTS DRIED IN NATURAL CONDITIONS ON SPECIAL DRYING EQUIPMENT. (2025). Journal of Multidisciplinary Sciences and Innovations, 4(8), 625-628. https://doi.org/10.55640/

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