MAINTAINING THE QUALITY INDICATORS OF THE PRODUCT DURING LOW TEMPERATURE DRYING OF SPICES AND HERBS BY RESEARCHING THE OPTIMAL VALUES OF HUMIDITY AND TEMPERATURE

Authors

  • Oripov I.O’.,Duskarayev N. A.,AshurovaU.D.,Mizomov M.S.,Djurayev Kh.F. Assistantof the Department of General Technical Sciences of the Bukhara Institute of Natural resources management of National Research University of Tashkent Institute of Irrigation and Agricultural Mechanization Engineers , 32, Gazli shokh ave., Bukhara, 105009, Uzbekistan,Associate Professor of the Department of General Technical Sciences of the Bukhara Institute of Natural resources management of National Research University of Tashkent Institute of Irrigation and Agricultural Mechanization Engineers , 32, Gazli shokh ave., Bukhara, 105009, Uzbekistan,Assistant, department of “Higher mathematics”,Bukhara engineering-technological institute, Uzbekistan,Postgraduate student, Bukhara engineering-technological institute, Bukhara city,Doctor of Technical Sciences, professor, department of “Information-communication systems of controlling technological processes”Bukhara engineering-technological institute, Bukhara city

Keywords:

Product quality, process quality, nutritional value, amount of essential oils/aroma, constant drying rate, moisture content.

Abstract

The scientific research presents that processing spices and herbs with the technological system and the method, it is possible to preserve the quality indicators, biological composition, level of nutrition and ingredients that are beneficial to human health. The main purpose that conducting informations for development of processed products consisting of spices and herbs that would be useful to people`s health on the basis of research and analyzing. Drying is a great option, especially when winter is upon us and we do not want to waste any of our beautiful summer herbs. Drying out your fresh herbs in a food dehydrator is an easy way to get your herbs dried quickly. We find this method extremely useful especially when harvesting a large number of herbs at once. Growing your own herbs is a complete game-changer. They improve so many great dishes and are stored extremely well if you chose to dry them. If you find that, the nights are getting colder and you think it is time to harvest all of your herbs at the same time; this method is definitely the way to go. Consequently, drying should executed carefully in the interest of retaining the taste, aroma, color, appearance, as well as nutritional value of the plants to maximum possible extent. Today, the interest in spices and herbs is increasing more and more, due to the global pandemic, people pay special attention to health, increasing awareness of health secrets, aging and chronically ill people prefer natural means to activate the immune system. Natural the absolute harmlessness and usefulness of the means caused a sharp increase for investments in scientific research in this field and the demand for spices and herbs plants in international markets.

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References

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Published

2025-11-06

How to Cite

Oripov I.O’.,Duskarayev N. A.,AshurovaU.D.,Mizomov M.S.,Djurayev Kh.F. (2025). MAINTAINING THE QUALITY INDICATORS OF THE PRODUCT DURING LOW TEMPERATURE DRYING OF SPICES AND HERBS BY RESEARCHING THE OPTIMAL VALUES OF HUMIDITY AND TEMPERATURE. Journal of Applied Science and Social Science, 15(11), 36–46. Retrieved from https://www.internationaljournal.co.in/index.php/jasass/article/view/2328

Issue

Vol. 15 No. 11 (2025): Volume 15 Issue 11

Section

Articles

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