IMPROVEMENT OF INITIAL PROCESSING IN STACK DRYING OF SEEDLESS GRAPE VARIETIES

This article analyzes the results of experiments on studying the effect of alkali treatment on the quality of the product and the speed of the process when drying the seedless varieties of grapes by the stack method. As a result of the experiments, the criteria of indicators important for evaluating the organoleptic properties of grapes after stack drying were studied. As a result of the research, scientifically based conclusions were made.