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The structure, chemical composition, organoleptic indicators of dried products, drying technology, types of drying devices in order to be able to correctly choose the optimal parameters for drying products and use them appropriately when conducting laboratory and experimental training in fruit and vegetable processing. , we must know the methods, parameters and modes perfectly. This book is prepared for students studying in the fields of education 60720100 - Food technology (oil products) and contains research results for conducting laboratory and practical training based on modern techniques and technology.