QOVUNNI ZAMONAVIY QURITISH TEXNOLOGIYALARI VA ULARNING SAMARADORLIGI

Nozima Saidqulova

Authors

Nozima Saidqulova Qarshi davlat texnika universiteti Irrigatsiya muhandisligi fakulteti “Qishloq xo‘jalik mahsulotlarini saqlash qayta ishlash” texnologiyasi (meva va sabzavot) yo‘nalishi 1-bosqich magistranti Author

Keywords:

qovun

Abstract

Ushbu maqolada qovun mevasini zamonaviy quritish texnologiyalari, jumladan, konvektiv, vakuum va infraqizil quritish usullari o‘rganilgan. Ushbu usullarning samaradorligi va mahsulot sifatiga ta’siri tahlil qilingan.

Downloads

Download data is not yet available.

References

Mujumdar, A.S. (2014). Handbook of Industrial Drying. CRC Press.– Quritish jarayonining nazariy asoslari, issiqlik va massa almashinuvi.

Kudra, T., & Mujumdar, A.S. (2009). Advanced Drying Technologies. CRC Press.– Zamonaviy quritish usullari: vakuum, infraqizil, mikroto‘lqinli quritish.

Fellows, P. (2017). Food Processing Technology: Principles and Practice. Woodhead Publishing.– Oziq-ovqat mahsulotlarini qayta ishlash va quritish asoslari.

Ratti, C. (2001). Hot air and freeze-drying of high-value foods. Journal of Food Engineering.– Quritish kinetikasi va mahsulot sifatiga ta’sir.

Doymaz, I. (2014). Drying characteristics of agricultural products. Food Science and Biotechnology.– Meva va sabzavotlar quritish kinetikasi.

Sharma, A., Chen, C.R., & Vu Lan, N. (2009). Solar-energy drying systems. Renewable and Sustainable Energy Reviews.– Quyosh energiyasiga asoslangan quritish tizimlari.

Maskan, M. (2001). Kinetics of colour changes during drying of fruits. Journal of Food Engineering.– Quritish jarayonida rang o‘zgarishi mexanizmi.