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
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
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.
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.