The impact of drying methods of vine variety bunches on production of finished products and their quality
Автор: Odinaev Mirzamad
Журнал: Бюллетень науки и практики @bulletennauki
Рубрика: Сельскохозяйственные науки
Статья в выпуске: 12 т.4, 2018 года.
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This article conveys the results of investigations conducted on the study of the impact of drying methods of vine variety bunches on finished product and quality. For carrying out experiments Katta Kurgan, Kara Janjal, Sultani, Khusayni Muscat vine varieties bunches were used. As drying methods, we applied sun-dry and film-dry and artificial drying methods. It was noted that abundant finished goods of best quality were observed in the variants of black film-dry and artificial-dry. The highest evaluation for degustation of finished product was in bunches of Sultani variety in black film-dry variant.
Variety, grape, vine head, bunch of grapes, raisins, drying, sun-dry, staple, film, product, colour, taste
Короткий адрес: https://sciup.org/14114947
IDR: 14114947 | DOI: 10.5281/zenodo.2258180
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