DETERMINATION OF THE EFFECT OF TREATMENT WITH DIFFERENT SALT SOLUTIONS (KHSO₃, C₅H₈NO₄Na•H₂O, NaCl) ON THE QUALITY OF DRIED LEEK
DOI:
https://doi.org/10.5281/zenodo.23204520Keywords:
leek, drying, salts, working solution, concentration, product, quality, colour, sunlight, heatAbstract
In the territory of our republic, leek is considered one of the less widely cultivated vegetable crops. Our consumers widely consume leek both in fresh and dried forms. In this article, working solutions of various salts at different concentrations were used during the natural drying process of leek. During the experiment, the effects of these salts on the drying process and the dried product were determined.
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