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Study of the drying process of rose hip fruits using ultrasonic waves

Mamatusmonova Dilnoza Abdullajon qizi Mamatusmonova D.A. Mamatov Sherzod Mashrabjonovich Mamatov S.M. Sagdiev Hasan Turdi ogli Sagdiev H.T.

Abstract

The article investigates the advantages of drying rose hip (Rosa canina) fruits using ultrasonic technology. The results show that ultrasound reduces drying time, decreases energy consumption, and minimizes vitamin C loss by up to 17%. Furthermore, the organoleptic properties and overall product quality are significantly improved.

Keywords

rose hip ultrasound drying vitamin C quality energy efficiency

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