Vol. 1 No. 4 (2026), Articles
Vol. 1 No. 4 (2026)

THE EFFECT OF FIG DRYING REGIMES ON PRODUCT QUALITY

Articles
Published 2026-04-22
Gavxar Ishankulova
Associate Professor, PhD (Agricultural Sciences) Karshi State Technical University
https://orcid.org/0009-0001-9752-2782
Gulinur Axmatova
Master’s Student Karshi State Technical University (QarDTU)
https://orcid.org/0009-0001-9752-2782
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Keywords

fig, drying regime, temperature, moisture, quality, chemical composition, organoleptic properties.

How to Cite

Ishankulova , G., & Axmatova , G. (2026). THE EFFECT OF FIG DRYING REGIMES ON PRODUCT QUALITY. WORLD INTERNATIONAL CONFERENCE ON SCIENCE, TECHNOLOGY AND EDUCATION, 1(4), 162-168. https://doi.org/10.5281/zenodo.19696164
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Abstract

This article examines the effect of drying figs under different temperature and time regimes on product quality, chemical composition, and organoleptic properties. Optimal drying conditions are identified, and parameters ensuring maximum product quality are recommended.

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References

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