Kurut is a traditional fermented dairy product that has been produced and consumed for centuries in Central Asia. Its dried form provides a long shelf life and ease of storage, which historically made it suitable for nomadic and semi-nomadic lifestyles. The name kurut originates from the Uzbek verb meaning to dry, emphasizing dehydration as the key technological stage of production [1].
From a nutritional standpoint, kurut is a concentrated dairy product containing proteins, minerals, vitamins, and bioactive compounds formed during fermentation. Low moisture content contributes to product stability and reduces the need for chemical preservatives. Despite these advantages, the basic technological principles of kurut production have changed little over time and remain largely based on manual operations.
One of the most critical stages of traditional kurut production is shaping. This operation is commonly performed by hand, resulting in variations in size, geometry, and surface characteristics of the final product. Manual handling also increases labor intensity and creates direct contact between the product and the surrounding environment, which raises the risk of microbiological contamination. These factors limit productivity and complicate compliance with modern hygienic and sanitary requirements.
In recent years, growing consumer demand for safe, standardized, and industrially scalable traditional foods has highlighted the need for technological modernization. The automation of key production stages is considered an effective approach to improving process efficiency, reducing human involvement, and ensuring reproducible product quality. Controlled processing conditions also allow better protection of the product from external contamination [2].
The objective of the present study is to further develop and evaluate an automated apparatus for kurut production based on previously proposed design concepts. Particular attention is given to the shaping stage, process stability, and hygienic safety. The proposed system aims to reduce labor intensity, improve the uniformity of the final product, and create a controlled processing environment overall [3].
