LIMONNI INFRAQIZIL VA KONVEKTIV QURITGICHLARDA QURITISHDA MEVALARNING MEXANIK TARKIBINI O‘ZGARISHI

Abstract

The article presents a comparative analysis of lemon drying processes in convective and infrared dryers. The study examined the effects of two different drying technologies on the weight, geometric dimensions, and surface area of the product. The results show that convective drying produces a high weight loss index (90.95%), while the surface area increases slightly due to tissue expansion. In contrast, infrared drying results in firmer fruits that retain their morphological structure better. These findings make it possible to select the optimal drying mode for lemons on an industrial scale, reduce energy consumption, and produce high-quality finished products.