RESEARCHING OF FRUIT AND VEGETABLE DEHYDRATION DEVICES
Keywords:
processing, freezing, temperature, humidity, heat and temperature transfer.Abstract
The faster the fruits are cooled, the development of harmful microorganisms and biochemical processes slow down, as a result, the shelf life of the product increases and the shelf life decreases. In freezing, the water in fruits and vegetables freezes for different periods of time. Free water, that is, intercellular water, freezes first, and then intercellular water. Fruit in small containers and stored in bulk usually freezes quickly. Fruits often die as a result of severe freezing, dehydration of cells, and irreversible coagulation of proteins and plasma and other colloidal substances. Mechanically damaged fruits increase their death from cold.
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