Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 5 Issue 1

Study of the Influence of Ultrasound in the Process of Osmotic Drying of Melon

Radjabov Mansur Farkhodovich*, Kurambaev Sherzod Raimberganovich, Saparov Makhmud Kadamovich, Khakimova Bakhor Bakhtiyarovna, Rakhmanova Mukhabbat Ismailovna and Abdullaeva Gulnoza Ulugbek Qizi

Department of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, Uzbekistan

*Corresponding Author: Radjabov Mansur Farkhodovich, Department of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, Uzbekistan.

Received: December 10, 2020; Published: December 22, 2020

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Abstract

  Due to the deterioration of the ecological and social situation the creation of production technologies is of particular importance canned products providing maximum preservation of native biologically active substances of raw materials, and also using biological processes. It is necessary develop technologies for the production of functional products, where additives are biologically active substances, derived from various parts of fruits and vegetables. At present, there is an awareness of the importance of changing the structure of nutrition, and the demand for products with preventive and medicinal properties is increasing. Vegetables and fruits contain natural antioxidants, vitamins, biologically active and mineral substances, i.e. are one of the raw materials for this kind of products.

Keywords: Ultrasound; Melon; Osmotic Drying; Pulp; Thickness; Concentration

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References

  1. Radjabov MF and Safarov OF. “Research on the osmotic drying process of melon”. Chemistry and chemical technology – Tashkent 2.24 (2009): 72-74.
  2. Johnson N and Lyon F. “Statistics and planning of experiments in technology and science”. Mir (1981): 145-160.
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Citation

Citation: Radjabov Mansur Farkhodovich., et al. “Study of the Influence of Ultrasound in the Process of Osmotic Drying of Melon".Acta Scientific Nutritional Health 5.1 (2021): 49-51.




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