COMPARATIVE ANALYSIS OF THE ORGANOLEPTIC CHARACTERISTICS OF DRIED GELLONS

Abstract

This work presents a comparative analysis of the organoleptic characteristics of dried melon crops (melon, pumpkin, and watermelon) using infrared and vacuum drying methods. Melon crops play a key role in agriculture. Currently, a pressing issue is extending the shelf life of fruits and vegetables for further use in food. Various raw material processing technologies are used to address this issue. Among these technologies, the simplest and most economical method is drying. Melon crops such as melon, pumpkin, and watermelon were selected as analysis subjects. After drying, organoleptic analysis was conducted on the obtained samples. Based on the analysis results, the dried samples of melon crops obtained through infrared drying received quite a high evaluation.