The process of heating a dewatered object in an infrared solar drying plant (with paraffin on the bottom) with solar energy storage is considered. To solve this problem, it is assumed that the heat capacity of paraffin exceeds the heat capacity of the dehydrated object. Infrared rays fall on the upper layer, and heat exchange takes place due to heat and mass transfer with the surface air located between the metal plate and the object to be dehydrated. The equations of thermal conductivity for a dewatered object are given, its relationship at the phase interface is determined using the equality of temperature and heat flow. For an exposure of overheating with a period of 6.5 h, the time of passage of the phase boundary in accordance with the law of motion of the spreading (hardening), was determined according to the formula of  ξ = α √6,5 h ≅ 12 h.The optimal thickness of the accumulating paraffin layer was ascertained. On the basis of the theoretical studies, experiments were conducted to study the temperature field of various heataccumulating materials in the laboratory of Tashkent State Technical University. It was found that of all heat-accumulating materials, paraffin has the best heat retention ability when its thickness is of 2–4 cm. The optimal variant of a solar accumulator drying plant with a heat accumulator, viz. paraffin has been designed. In particular, 2–4 cm of paraffin layer with a mass of 50 kg with a corresponding flat surface in terms of specific heat of evaporation is 2400 kJ/kg. The specific melting value of paraffin (150 kJ/kg) allows additional evaporation of 5.8 l of moisture when drying objects. The proposed solar accumulator drying plant can be used for dehydration of medicinal herbs.

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In this study, drying time, drying rate and applicability of some existing drying models of mulberry fruits white mulberry (M.Alba) and black mulberry (M.Nigra) dried at different temperatures and infrared power were investigated. A laboratory-type infrared dryer was used in the study, and mulberry fruit samples were dried at 70 and 75 °C and at 180 and 210 W. Page, Modified Page, Henderson and Pabis, Logarithmic, Binary and Binary Exponential samples were used to determine the drying kinetics. When the characteristics of these models were evaluated on the basis of statistical parameters and the Page model proved to be the best model to describe the whole behaviour of mulberry fruits during infrared drying.

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Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. Cheese processing, including cheese-making, cheese preparation and the different stages of cheese-making. Much attention is given to bacterial starters, bacteriophages, milk-forming enzymes used in cheese-making, and the production of new cheese varieties, including those in Uzbekistan. This paper reviews the research progress on the general processing moulding, pressing and salting points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese.