Radjabov Mansur Farkhodovich*, Saparbaeva Nasiba Kamilovna, Babajanova Rimajon Kurambaevna, Khusainova Muborak Saparbaevna and Mavlanov Umrbek Bahromovich
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
The article examines the effect of ultrasound and milk whey on the hydration of cottonseed, the main factors affecting the process.
Keywords: Whey; Ultrasound; Cottonseed Oil; Acid Number; Sediment; Color
Citation: Radjabov Mansur Farkhodovich., et al. “Intensification of the Process of Hydration of Cottonseed Oil".Acta Scientific Nutritional Health 5.1 (2021): 46-48.
Copyright: © 2021 Radjabov Mansur Farkhodovich., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.