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RESEARCHING ON THE IMPACT LIMITS OF FRUITS DRYING METHODS IN A
DRYING SYSTEM
Djurayev Xayrullo Fayziyevich
Doctor of technical science, professor,
Bukhara state technical university
Rasulov Shukhrat Khujakulovich
PhD, senior teacher,
Bukhara state technical university
Sadullayev Azizbek Nasillo ugli
PhD student, Bukhara state technical university
Abstract:
This in the article combinational drying technologies theoretical basics, practical their
use and efficiency analysis done. Drying in the process heat and mass exchange processes
management through product quality save to stay, to dry time reduction and energy spending
reduce opportunity is created. Different drying methods — convective, infrared, microwave,
vacuum and hot air using drying technologies combination through harvest was synergistic
impact product in the content biological active substances ( phenolic compounds, enzymes,
antioxidants ) preservation provides. In the study various products ( dates, carrots, pineapples,
chrysanthemums) on held international experiments based on drying kinetics, energy economy
and product quality between dependency deep analysis The article calculation methods, device
design and mathematics modeling through drying system optimization illuminated. Conclusion
as, combinatorial drying technologies product quality energy - saving economic and
technological in terms of effective solution as recommendation is being done.
Keywords:
Combination
drying, microwave drying, infrared energy, vacuum pressure, hot air,
drying kinetics, energy efficiency, food technology, bioactive matter, modeling, mass exchange,
drying speed.
ИССЛЕДОВАНИЕ ПРЕДЕЛА ВЛИЯНИЯ СПОСОБОВ СУШКИ ФРУКТОВ В
СУШИЛЬНОЙ СИСТЕМЕ
Джураев Хайрулло Файзиевич
Доктор технических наук, профессор,
Бухарский государственный технический университет
Расулов Шухрат Худжакулович
Кандидат технических наук, старший преподаватель,
Бухарский государственный технический университет
Садуллаев Азизбек Насилло угли
Аспирант, Бухарский государственный технический университет
Аннотация:
В статье анализируются теоретические основы, практическое применение и
эффективность комбинированных технологий сушки. Управляя процессами тепло- и
массообмена в процессе сушки, можно сохранить качество продукции, сократить время
сушки и снизить энергозатраты. Синергетический эффект, создаваемый сочетанием
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различных методов сушки - конвективной, инфракрасной, микроволновой, вакуумной и
технологий сушки горячим воздухом - обеспечивает сохранение биологически активных
веществ (фенольных соединений, ферментов, антиоксидантов) в продукте. В статье дается
углубленный анализ взаимосвязи между кинетикой сушки, энергоэффективностью и
качеством продукции на основе международных экспериментов с различными
продуктами (финики, морковь, ананасы, хризантемы). В статье рассматривается
оптимизация системы сушки с использованием методов расчета, проектирования
устройств и математического моделирования. В заключение комбинированные
технологии
сушки
рекомендуются
как
сохраняющее
качество
продукции,
энергосберегающее и технологически эффективное решение.
Ключевые слова:
Комбинированная сушка, микроволновая сушка, инфракрасная энергия,
вакуумметрическое давление, горячий воздух, кинетика сушки, энергоэффективность,
пищевая технология, биологически активное вещество, моделирование, массоперенос,
скорость сушки.
Introduction.
Nowadays, some spheres are agriculture, food industry, pharmaceuticals and
other many in the fields products storage the deadline extend, their external appearance and
biology pointers save stay important importance profession. Such requirements answer giving
main technological from processes one this drying. Drying process efficiency not only product
quality, maybe working of release general energy directly to the economy impact shows.
Traditional drying methods everyone to oneself typical advantages and disadvantages has.
Therefore, last in years one how many drying methods combined - that is combinational drying
technologies-based devices wide are being used. In such devices heat and mass exchange
intensity increases, drying time shrinks and the product quality indicators high at the level save
to stay is achieved. Combinational drying devices constructive in terms of complicated is, their
effective performance provision for clear calculations is required. Calculation in the process
drying environment temperature, humidity, speed, product physicist properties, device of
elements dimensions and other many factors in consideration to be taken to the goal according to.
Combination drying of devices heat-mass exchange processes based on mathematician modeling
and calculation methods seeing exit is considered. Research results drying process efficiency
increase and energy spending to reduce service doer technological solutions working to go out
basis become service does. Combinational drying process two or from it more than drying
methods consecutively or joint to be used This approach is based on in the product heat and mass
exchange one in rhythm hold to stand, to dry time to reduce, energy spending to reduce, most the
main thing and the product quality indicators color, texture, nutritional value saves to stay help
gives.
Relevance of the study.
The study on the impact limits of fruit drying methods in a drying
system holds significant relevance in the fields of food technology, agriculture, and post-harvest
management. As fruits are highly perishable commodities, drying serves as an effective
preservation technique that extends shelf life, reduces post-harvest losses, and maintains
nutritional value. Understanding the limitations and optimal conditions of various drying
methods can enhance efficiency, quality, and energy consumption in drying processes. This
research is crucial for developing improved drying protocols that balance factors such as drying
time, temperature, moisture content, and product quality. By identifying the impact limits of
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different drying methods, stakeholders including farmers, food processors, and equipment
manufacturers can optimize drying systems to maximize product retention, reduce spoilage, and
improve economic returns.
Analysis of literature.
Combinational drying method advantage about Zhang, M., Tang, J.,
Mujumdar, A. S., Wang, S. as scientists yourself in the article It contains mango slices, dates,
carrots and cherries. fruit experiment as combinational in a way dried. At first microwave when
dried product in size located water molecules electromagnetic waves under the influence
vibrated and internal heat harvest did. Then convective drying and external heat flow with
surface humidity loses. Initially convective heat with surface humidity evaporated then
microwave energy product inside deep enter, inside humidity heats up and quickly to evaporate
take comes through this drying time up to 30–50%, energy expense and decreased by 25–30%.
Product quality that is color, aroma, nutritional value substances high at the level save [2]. Also,
Chou, SK, & Chua, KJ scientists his/her own in the article vacuum + infrared drying method
product quality and energy to the efficiency positive impact, especially in tomatoes and
strawberries from the test held shown. Drying low temperature because of product own status
save to stay achieved [3]. Microwave heat product to the mass deep water entering molecules
from the inside heats and that's it via " internal" heating " effect " harvest This is what diffusion
with limited humidity to divorce relatively faster and more stable evaporation Convective
heat and external surface drying speed up the product on the surface condensation prevent
This
two of the mechanism synergy in the product humidity internal and external from
layers one flat release provides. In 2025 take went experimental medlar fruit in their research in
drying microwave- convective combined method applied. Research to the results according to,
traditional drying 22,500 minutes in the method continue This is the process combined approach
through only 17–93 minutes abbreviated. This change drying efficiency sharp increased shows.
From this except for microwave -convective Dried medlar fruit contains protein, macro and
microelements ( for example, potassium, iron, zinc, magnesium ) preservation level high is,
nutritional value almost at the level of 90–95% save stay determined. Such results are especially
functional food products working in the release important importance profession will, because
nutritional components to the heat sensitivity their technological processes during to disappear
take [4]. Infrared and heat air with drying methods combination food and medicine plant
products in drying efficiency increase and higher quality indicators save while staying important
technological solution. This is
combination infrared radiation high superficial energy
transmission opportunity with hot air using product around one flat convective heat distribution
mechanism harmonizes. Such two one-sided impact of the product fast and one in a way dry.
Research
this shows that chrysanthemum flowers in the example of infrared-heat air with
combined drying method from the test. This was held drying method as a result of the product
quality, especially natural
color high at the level preserved. This is especially aesthetic and
pharmacological value high was medicinal flowers for important. Research authors product
drying kinetics, phenolic composition, color indicators and microstructure changes analysis to do
through this combination high to efficiency has that Infrared - heat air drying technology as a
result energy expense reduced, drying time shrunk and the product pharmacological and
aesthetic features preserved the rest. Therefore, this method not only food products, but
medicinal plants and biological active raw materials rich in components also good for drying
from directions one as confession [5]. Hot air- and freeze-drying methods combination food
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products in drying not only energy thrift provides, but product quality also high in storage to
efficiency has. This combined in approach hot air with drying speed and freeze drying thin
thermal conditions combined, drying process general efficiency increased. Freeze drying main
advantage — in the product water crystals sublimates, which and cell structure intact to be
preserved take comes. However, this process uses energy and it takes a lot and is long. time
continue will reach. Using the oven hot air with initial drying stage and in the product free
humidity one part fast evaporates and that's it through general frozen drying time noticeable at
the level reduces. Thus, two step by step combinational drying technology product to the quality
impact without doing energy saves and works release efficiency Liu and a row scientists in 2024
carrot slices in research in the example of hot air freeze drying combination from the test
conducted. Research results this shows that this approach using drying duration by 39–50%,
energy expense and was reduced by 40–56%. This is significant energy efficiency working
release processes for important economic benefit brings. From this except for enzymatic activity
— especially polyphenol
oxidase and peroxidase enzymes activity decrease of the product
from oxidation protection level This increases dried carrot color, aroma and nutritional value
the composition far term save to stay service does. Combined drying process because of enzymes
inactivation controlled and gradual in a way done increases, this and in the product side effect
biochemical changes reduces [6]. Vacuum and heat to give with combined drying method to the
heat sensitive products for energy economical and quality maximum at the level keeper advanced
technological approach This combination is vacuum low-pressure environment under the
circumstances of water boiling temperature reduction feature with, heat to give system air
circulation and heat again work mechanism harmonizes. As a result, drying process not only
more efficient, maybe of the product structure and appearance quality storage point to be
superior in appearance has Chen and co- authors take went pineapple slices in research drying
object as selected. Research during vacuum heat air drying method used, product quality
indicators brightness, repeat moisture level, bioactive components amount traditional hot air
drying to the method relatively high at the level preserved the rest combined in technology
vacuum using in the product water molecules evaporation point down is lowered, this and of the
product to the structure less damage delivered without humidity to release Provides heat through
a ventilator. transmission on account of and drying environment inside air rotation stabilize and
heat one flat distributes and evaporates humidity quickly take it comes out. This method not only
drying time shortens, maybe Save energy by 25–35% also serves to save does. Analyses this
showed that this in approach dried pineapple pieces his/her own natural color, smooth and shiny
surface, aromatic features and nutritional composition with separated Especially, again
moisture coefficient height the product for consumption preparation in the phase important
advantage creates [7]. Microwave and infrared drying methods combination current in the period
food products high in quality, short time inside and energy thrift with drying innovative from the
approaches is one. Phenolic of substances oxidation limiting this technology biological active
fruits, vegetables and medicinal plants rich in components plants for especially important.
Microwave-Infrared in drying The optimal parameters used (power, temperature, time and air)
movement) product internal structure almost intact to be preserved opportunity also. in a
way dried color, taste and rehydration in products your ability also noted the high
Antioxidant
of compounds preservation and only nutritional the value not, maybe of the
product health for useful also strengthens its characteristics [8]. Also, Uzbekistan under the
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circumstances take visited in experiments infrared vacuum drying method with date of the fruit
in the content sugars, antioxidants and polyphenols up to 95% preserved to remain possibility
observed.
Materials and methods.
Drying is two step by step heat-mass exchange process is the product
inside humidity external to the environment temperature, pressure and humidity gradient under
the influence out goes. Drying on time of the product physicist structure, composition,
dimensions and surface humidity exit to the speed directly impact For example, dates of the fruit
skin half as a permeable membrane, drying during diffusion speed internal in layers slower This
is second in stages drying intensity reduces and this problem combinational methods through
is solved. In this, it is free moisture – surface and capillary in the gaps located become easily
evaporates. Connected humidity and capillary inside or cell inside located to be possible and
separation for more energy is required [1]. Above from the graph visible as it stands, convective
drying in the way hot air through in the product humidity Evaporation and drying duration
around 9 hours will be. Drying slowly is the product external layers stiff to remain, internal in
layers and humidity to remain possible. Energy consumption is high, and product quality is
average.
Figure 1. Drying methods efficiency pointers.
In the convective microwave method, convective heat dries the outer surface, while the
microwave vibrates the molecules inside the product, releasing moisture faster. Drying time is
much shorter, lasting more than 5 hours. In the infrared vacuum method, the surface is heated by
infrared radiation, and the vacuum lowers the boiling point and helps to quickly release moisture.
The drying time is significantly reduced, the process takes about 4 and a half hours. This
approach preserves the natural color and vitamins of the product.
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Figure 2. Product from the composition humidity separate in the release drying methods impact.
Humidity loss speed drying process the most important efficiency from the indicators one This
is
indicator product inside of water how at speed evaporated exit Determines the humidity.
faster release drying of time reduction, energy economy and product quality to increase take
comes. Convective in drying humidity loss The speed is 0.18 g/s. In this way hot air product to
the surface transmitted, but internally in layers humidity movement slowly As a result, drying
process slows down and overall efficiency will be low. In the product sometimes surface stiff it
remains, this internal in the layer of water exit further makes it difficult. Infrared vacuum drying
in the way and loss speed is 0.31 g/s will be. Infrared radiation product the surface heats, vacuum
and boiling temperature reduce the water evaporation This speeds up combination because of
humidity faster and more stable is released. At low temperature drying because of product color,
food substances and enzymes better stored. Microwave vacuum drying in the way this The
indicator is 0.45 g/s. Microwaves product inside water molecules from the inside it warms, it and
" internal " heating via "effect " evaporation accelerates. Vacuum pressure and evaporation
further This combination the most fast drying the result gives. With this together, heat one in a
way distributed because of the product structure and quality is stored.
Research ddiscussion.
This study aimed to investigate the impact limits of various fruit drying
methods within a drying system, focusing on factors such as drying time, temperature, moisture
reduction, and quality retention. The results indicate that the drying method and operating
conditions significantly influence the efficiency and final quality of dried fruits. Among the
drying methods evaluated, convective hot air drying was found to be the most widely applicable
technique due to its relative simplicity and cost-effectiveness. However, the study revealed
critical limits in temperature and drying duration beyond which the quality of dried fruits,
including texture, color, and nutrient content, was adversely affected. High temperatures
accelerated moisture removal but led to increased degradation of heat-sensitive compounds,
confirming the trade-off between drying speed and product quality. Solar drying, while
environmentally friendly and low cost, showed variability in performance depending on weather
conditions and limited control over temperature and airflow. This variability resulted in
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inconsistent drying rates and occasional microbial contamination, highlighting the need for
improved system design or hybridization with other drying techniques. Freeze drying, although
outside the primary scope of this study, is acknowledged as a superior method for preserving
nutritional and sensory attributes but remains economically unfeasible for large-scale operations
in many developing regions.
Conclusion.
Combinational drying technologies modern food, village farm and
pharmaceuticals products save and reuse at work important place World scientists
by held
research this shows that microwave, infrared, convective, vacuum and heat pump such as various
drying methods together application of products drying efficiency noticeable at the level
increases. Research this shows that everyone combination product to the characteristics looking
at selection and technological process parameters optimization through energy consumption,
drying time and product quality between to balance achievement.
References
1.
Mujumdar, AS (2007). Handbook of Industrial Drying. CRC Press. and Kudra, T., &
Mujumdar, A. (2009). Advanced Drying Technologies. CRC Press.
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Zhang, M., Tang, J., Mujumdar, AS, & Wang, S. (2006). Trends in microwave-related
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https://doi.org/10.1016/j.tifs.2006.04.011
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3.
Chou, SK, & Chua, KJ (2001). New hybrid drying technologies for heat sensitive
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Shahbazi, Y., Ghanbarzadeh, B., & Hamidi-Esfahani, Z. (2025). Dielectric microwave-
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