DEVELOPMENT OF TECHNOLOGY FOR COMPLEX PROCESSING OF GARLIC ONIONS

DEVELOPMENT OF TECHNOLOGY FOR COMPLEX PROCESSING OF GARLIC ONIONS

Authors

  • Mirazam Meliboyev Namangan Institute of Engineering and Technology
  • Xusanxodjayeva Feruza Namangan State Technical University
  • Ergashev Oybek Namangan State Technical University

DOI:

https://doi.org/10.61151/stjniet.v10i3.862

Keywords:

garlic onion, combinatorial, convective, sublimative, drying, nutritional supplement, quality, complex, parameter

Abstract

This article presents the results of a study aimed at determining the expected economic efficiency in the production of various biologically active oddes and food additives by complex processing of garlic onions for storage from seasonal periods in unknown periods. During the study, innovative technological parameters of high-efficiency combined (sublimation and convective) drying of garlic onions for complex processing were developed.

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Published

2025-09-30

How to Cite

Meliboyev, M., Xusanxodjayeva, F., & Ergashev, O. (2025). DEVELOPMENT OF TECHNOLOGY FOR COMPLEX PROCESSING OF GARLIC ONIONS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 10(3), 105–111. https://doi.org/10.61151/stjniet.v10i3.862

Issue

Vol. 10 No. 3 (2025): Scientific and Technical Journal Namangan Institute of Engineering and Technology

Section

Articles

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