Resource-Saving Methods of Drying Large-Seeded, Raisin Grapes Varieties in the Conditions of Uzbekistan

Abstract

The article presents the results of the research conducted on the drying of the raisin grapes varieties by various methods. According to the drying method, outputs from raw materials and their quality indicators were analyzed. The quality of the finished product was evaluated by the tasting system in 10 points and according to its results, the best way of drying was recommended. It has been shown that the quality of the product depends not only on the method of drying but also on the grape variety.