THE EFFECT OF PHYSICAL PROPERTIES OF DATE FRUIT ON THE DRYING PROCESS: COMPOSITION AND PROCESS ANALYSIS
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Abstract
This article analyzes the physicochemical properties of date fruit and the changes that occur during the drying process. The high moisture content of the fruit makes it highly perishable, causing several difficulties in storage and transportation. Therefore, quality drying of dates is the most important technological solution for creating additional food products and extending shelf life. The study analyzed the content of substances such as water, sugars, fiber, vitamin C, beta-carotene, and polyphenols in dates, as well as physical properties like density, volume, and surface hardness. It is stated that each of these indicators directly affects product quality during the drying process, and improperly selected drying regimes can lead to color loss, texture damage, or degradation of bioactive components. Hence, the article highlights drying methods and their combined techniques to improve drying efficiency. The results obtained are of scientific and practical significance in developing optimal technological solutions for date processing.
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