GOJI (LYCIUM BARBARUM L.) MEVASINI SUBLIMATSIYA USULIDA QURITISH JARAYONINING OPTIMAL PARAMETRLARINI ANIQLASH
Kalit so‘zlar:
goji mevasi, Lycium barbarum L., sublimatsiya quritish, vakuum, par bosimi, simob ustuni, qoldiq namlikAnnotatsiya
Mazkur ilmiy maqolada Goji (Lycium barbarum L.) mevasini xalqaro andozalar talablariga muvofiq holda sublimatsiya usulida quritish texnologiyasi tadqiq etildi. Tadqiqotda muzlatish harorati, par bosimi va vakuum so’rish kuchining quritish vaqti hamda tayyor mahsulotning qoldiq namligiga ta’siri baholandi.Adabiyotlar
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2. O’zbekiston Respublikasi Prezidentining 2020-yil 29-iyundagi “Qishloq xo’jaligi mahsulotlarini qayta ishlashni rivojlantirish va qo’llab-quvvatlash chora-tadbirlari to’g’risida”gi PQ-4767-sonli Qarori. Toshkent 2020.
3. AOAC. Official Methods of Analysis, 21st ed. AOAC International, 2019.
4. ISO 6496:2018. Animal feeding stuffs - Determination of moisture and other vola tile matter content.
5. FAO. Freeze-drying of food products. FAO Agricultural Services Bulletin, Rome, 2017.
6. Ratti C. Freeze drying for food preservation. Journal of Food Engineering, 2001, 49: 311-319.
7. Zhang M., Chen H. Effect of freeze-drying conditions on quality of goji berries. Journal of Food Processing and Preservation, 2018.
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2025-12-29
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