Renet Semirenko va Golden Delishes olma navlarini quritish texnologiyasi va mahsulot chiqimini baholash

Abstract

The article examines the preparation of apples of the varieties Renet Simirenko and Golden Delicious for drying, as well as the change in raw material mass during drying, the amount of waste and the yield of dried product. The experiment compared the initial mass of the apples, the amount of waste generated by peeling, the mass of the peeled product and the mass after drying. The apple samples were dried at 60 °C for 8 hours. According to the calculations, in Renet Simirenko the share of waste was 21.23%, and the yield of dried product relative to the initial mass was 12.67%. In Golden Delicious these values were 30.26% and 10.95%, respectively. The yield of dried product relative to the mass of the peeled product was 16.09% in Renet Simirenko and 15.70% in Golden Delicious. Within the samples studied, Renet Simirenko had a lower share of waste and a higher relative product yield.