ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

నైరూప్య

Method of Comparative Analysis of the Structure of Food

Mansur Radjabov and Odil Safarov

Pore size distribution has a large impact to determine the rational mode of drying the combined method of investigation of hygroscopic properties and the binding energy of moisture. Hence introduction of modern methods of treatment and nontraditional methods of drying fruits to produce new products that require research and mathematical description of the hygroscopic properties. The method of comparative analyses applied in this study gives the opportunity to determine diameters of pores activity of water and other parameters in dried products.