Effect of Drying Methods on Plum Fruit Quality Indicators
DOI:
https://doi.org/10.51699/ijbea.v2i1.981Keywords:
plum, temperature, mode, dry matter, organoleptic evaluation, drying method, qualityAbstract
This article describes the results of the research conducted on the drying of different varieties of plum. The experiments were carried out to study the chemical composition of plum fruit and the quality of the finished product after drying in two different ways, as well as the duration of drying. As a result of the research, scientifically based conclusions were made.
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