Introduction. The developed technology for obtaining natural dye is based on the physical process of formation of phase separation observed in the juice space of some vegetables and melons. The technological mode is selected in such a way as to preserve the biological active substances available in the cheese as much as possible. The process of phase separation in the juice space is scientifically justified. It is shown that the resulting natural dye, carrot flour, and transparent juice are applicable in the food industry. In order to widely apply the developed dye production technology, the juice phase separator plant was created. Spectroscopic studies have established that the main coloring pigment of carrot dye is β-carotene. Research methods. For the object of research, Carrots of the variety "Mirzoi krasny 228"were selected. As a stabilizer, drugs with antioxidant properties can be used. Such stabilizers may include concentrated cherry dye, barberry dye, plum dye, an aqueous solution of riboflavin, and onion husk extract. We selected water solutions of riboflavin and onion husk extract as an antioxidant. The choice of these stabilizers was due to the fact that they, along with their antioxidant properties, have absorption bands that coincide with the electron bands of all caratinoids (α,β,γ,ε). To perform the technological mode in the process of obtaining carrot dye, we have assembled an installation in the form of a double cylinder. Results and discussions. The conditions for the occurrence of the phase separation process in the volume of carotene-containing carrot juice are determined. This process consists in heating the juice to a temperature of T=700C and gradually further cooling. In this case, a large amount of caratinoids is deposited. The scientific explanation of this process was as follows: the main component of the juice is water (80-85 %). H20 molecules form a hydrogen bond among themselves, the number of these bonds is several million, the ions are concentrated in the form of a lattice with several layers, which in their structure resemble a crystal lattice. Certain parts of the defects of these lattices are concentrated in these lattices. These defects can be water-insoluble molecules carotenoid. Self-aggregates of caratinode molecules together with other water-insoluble components of carrot juice are deposited on the bottom of the working cylinder of the experimental setup. This point of view is confirmed by experimental results related to the removal of the absorption spectra of the deposited part and the transparent juice in the juice volume of the working cylinder. The chart is built based on changes in the volume of transparent high space temperature and exposure time. There is a parallelism between the changes in the volume of transparent juice and its optical density as a function of temperature. It is proved that the main coloring pigment of carrot dye is beta-carotene. Conclusion. A resource-saving technology for processing carrot raw materials with the solution of economic and environmental problems has been developed. The technology allows you to get a concentrated and powdered natural dye, as well as secondary raw materials. Further processing of secondary raw materials produced a finished food product in the form of carrot flour and clear juice, rich in BAS. The developed technology is based on a physical process, related to phase separation in the current space. The conditions for the occurrence of phase separation are revealed. The diagram V0=f (t) shows that the values of V0 are directly proportional to the holding time τ and inversely proportional to the change in juice temperature. Spectroscopic studies have established that the main coloring pigment of carrot dye is β-carotene. The chromatographically obtained dye component can be used in the pharmaceutical industry.
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Astanov, Salikh Khusenovich; Kakhkharov, Siddik Kakhharovich; Akhrorova, Munira Ibragimovna; and Shamsiyev, Rustam Khalilovich
"THE METHOD OF OBTAINING CAROTENOID-CONTAINING DYE AND FOOD ADDITIVES,"
Scientific reports of Bukhara State University: Vol. 5
, Article 2.
Available at: https://uzjournals.edu.uz/buxdu/vol5/iss2/2