BOSHOQLI EKINLARNI KO'PIK BILAN QURITISH UCHUN JARAYON PARAMETRLARINI OPTIMALLASHTIRISH

Mualliflar

  • N.D. Normamatov Termiz muhandislik texnologiya instituti o’qituvchilari Toshkent kimyo texnologiya instituti magistranti Muallif
  • N.N. Babamuratov Termiz muhandislik texnologiya instituti o’qituvchilari Toshkent kimyo texnologiya instituti magistranti Muallif
  • O. Gulboyev Termiz muhandislik texnologiya instituti o’qituvchilari Toshkent kimyo texnologiya instituti magistranti Muallif

;

boshoqli don, ko'pikli mat quritish, metiltsellyuloza, tuxum albumini, namlik.

Abstrak

Joriy tadqiqot ko'pikli mat quritish texnikasidan foydalangan holda yuqori sifatli boshoqli ekinlar donini quritish imkoniyatini o'rganishga qaratilgan. Boshoqli donlarni tuxum oqi (5, 10 va 15%) va metil tsellyuloza (0,5%) qo'shib ko'piklantirish bilan amalga oshirildi. U uchta quritish haroratida quritilgan, ya'ni, tovoqli quritgichda 60, 70 va 80 ° C. Quritish tadqiqotidan ko'rinib turibdiki, ko'pikli don pulpasi uchun zarur bo'lgan quritish vaqti barcha tanlangan haroratlarda ko'piksiz pulpaga qaraganda pastroq bo'lgan.

Iqtiboslar

Earle R L; Earle M D. 1983. Unit operations in food processing. NZIFST (Inc.). New Zealand. Chap.7.

Fenemma O R. 1975. Principles of Food Science. Marcel Dekker Inc.New York.

Hoover M W. 1973. A process for producing dehydrated pumpkin flakes. J. of Food Sci. 38: 96-98.

Ida Idayu Binti Muhammad. 2005. Effect of various processing parameters on the quality of papaya fruit tea. Bioprocess engineering department. Research management centre. Final report vol 75146.

Kaminski W; Kudra T. 2000. Equlibrium moisture relations for foods and bio materials. Drying Technology in Agriculture and Food Science. Science Publishers, Inc. Enfield, NH. pp.313.

Lewicki P. 1998. Some remarks on rehydration of dried foods. J. of Food Engg. 36: 81-87.

Maskan M. 2001.Kinetics of colour change of kiwifruits during hot air and microwave drying.J. of Food Engg. 48: 169-175.

Mir M A; Nath N. 1993. Storage changes in fortified mango bar. Journal of Food Science & Technol. 30: 279-282.

Rajkumar P; Kailappan R. 2006. Optimizing the process parameters for Foam Mat Drying of Totapuri Mango Pulp. Madras Agric. J. 93(1-6): 86-98.

Ranganna S. 1999. Handbook of analysis and quality control for fruit and vegetable product (II edition). Tata Mc-Graw Hill Publishing Company Limited. New Delhi.

Nashr qilingan

2023-05-16

Iqtibos keltirish tartibi

BOSHOQLI EKINLARNI KO’PIK BILAN QURITISH UCHUN JARAYON PARAMETRLARINI OPTIMALLASHTIRISH. (2023). Yangi O‘zbekiston Pedagoglari Axborotnomasi, 1(5), 144-147. https://in-academy.uz/index.php/YOPA/article/view/26204