Abstract
Drying plays a crucial role in the production of kurt, a traditional fermented milk product. It extends shelf life, improves structure and taste. There are various drying methods, each with its own advantages and disadvantages.Solar and shade drying are economical, but depend on weather conditions and are slow. Infrared drying is fast and effective, but requires expensive equipment. Vacuum drying provides the best quality, but is also the most expensive. Convective drying is fast and effective, but can result in nutrient loss.The selection of a suitable drying method depends on the scale of production, availability of resources, required product quality and cost. For small and medium-sized industries, convective or infrared drying may be the best options.Regardless of the method chosen, it is important to consider the energy efficiency, ease of operation and reliability of the drying equipment. The correct choice of drying equipment guarantees high quality and long shelf life of kurt.This article emphasizes the need to develop specialized equipment for drying kurts, taking into account their unique characteristics and the specifics of production. In the context of the lack of suitable equipment on the market, scientists have adapted existing solutions for this purpose. However, the convective drying device presented in the work is a significant innovation that has a number of advantages that can solve the problem of seasonality in the production of kurts in Kazakhstan.