TECHNICAL CHARACTERISTICS OF THE USE OF VIBRATING CONVEYORS FOR DRYING ROSA CANINAS

TECHNICAL CHARACTERISTICS OF THE USE OF VIBRATING CONVEYORS FOR DRYING ROSA CANINAS

Authors

  • Dilnoza Mamatusmonova Namangan State Technical University
  • Mamatov Sherzod Webster university in Tashkent

DOI:

https://doi.org/10.61151/stjniet.v10i4.916

Keywords:

Rosa canina, vibrating conveyer, drying, vitamin C, quality, energy saving

Abstract

The article examines the advantages of drying Rosa canina fruits using a drying technology with 3-stage vibrating conveyors. According to the research results, the use of 3-stage vibrating conveyors in the convective method reduces drying time, energy consumption, and vitamin C loss by up to 17%. Also, the organoleptic indicators of the product and the overall quality level have improved.

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Published

2025-12-30

How to Cite

Mamatusmonova, D., & Mamatov, S. (2025). TECHNICAL CHARACTERISTICS OF THE USE OF VIBRATING CONVEYORS FOR DRYING ROSA CANINAS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 10(4), 73–78. https://doi.org/10.61151/stjniet.v10i4.916

Issue

Vol. 10 No. 4 (2025): Scientific and Technical Journal Namangan Institute of Engineering and Technology

Section

Articles