On April 2, 2025, a training seminar on drying fruits and vegetables was held as part of the SUFACHAIN research project funded by the Ministry of Education and Science of the Federal Republic of Germany. The event brought together students, researchers and teachers interested in modern technologies for processing and preserving fruit and vegetable products.
During the seminar, the participants were shown innovative nebulizer equipment provided as part of the project. The device allows you to convert a solution of citric acid into an aerosol that forms tiny droplets that are used for pretreatment of fruits such as apples and pears. This technology effectively prevents enzymatic darkening of fruit tissues after slicing, preserving their appearance and nutritional properties.
The seminar participants also conducted experimental work using a nebulizer, got acquainted with the results of Meerim Tynarbekova's dissertation work, and also participated in the organoleptic evaluation of new food products developed within the framework of the project.
Graduate student of the Department of "Food Science and Technology" Ishenbayeva N.N., undergraduates Erkinova E., Sultankalieva B. and Urmanbetova E. presented their innovative products. Of particular interest and positive feedback were products such as biolact with rosehip syrup, kurut with rosehip and Baltalkan ethnobatons. All developments are recommended for further implementation and scaling.
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