Scientific Bulletin of Namangan State University
Abstract
This work, the difference between freezing and rapid freezing in cherry samples was experimentally studied and analyzed. Data on changes in the content of carbohydrates and ascorbic acid during the storage period of frozen products are presented. Graphic data show that the lowest losses of ascorbic acid and sugars are observed in samples of quick-frozen cherries. Data analysis shows that long-term storage in samples of frozen cherries is more resistant to harmful microorganisms than in samples frozen in a conventional chamber, with the same storage mode.
First Page
65
Last Page
72
References
1. Postolski Ya., Gruda Z., Zamorajivanie pishevx produktov. M.: Pishevaya promshlennost, 1978. 607 s 2. Frolov S. V., Kutsakova V. S., Kipnis V. A. Teplo- i massoobmen v raschetax protsessov xolodilnoy texnologii pishevx produktov. - M.: Kolos - Press, 2001. 144 s. 3. Dubtsov G. G. /Tovarovedenie pishevx produktov: Uchebnik dlya studentov ucherejdeniy srednego spetsialnogo profobrazovaniya. M.: Masterstvo:Vsshaya shkola, 2001 – 264 s. 4. Gammidulaev S. N., Ivanova Ye. V., Nikolaeva S. P., Simonova V. N./Tovarovedenie i ekspertiza plodoovoshnx tovarov: Uchebnoe posobie. SPb.: Alfa, 2000-432 s. Nikolaeva M. A./ Tovarovedenie plodov i ovoshey: Uchebnik dlya vuzov. – M.: Ekonomika, 1990 – 228 s. 5. Almashi E., Er deli L., Sharoy T. Bstroe zamorajivanie pishevx produktov.-M.: Legkaya i pishevaya promshlennost.-1981.-406 s. 6. Fokin V.V., Kasatkin V.V., Morozov V.A., Litvinyuk N.Yu., Agafonova N.M., Kasatkina V.V. Teploobmen v sublimatsionnx sushilnx ustanovkax neprervnogo deystviya v pole SVCh i atmosfere inertnogo gaza// Xranenie i pererabotka selxozsrya. – Moskva, 2001. – № 9. – S. 11-12
Erratum
???????
Recommended Citation
Aripov, Mirolim Mirazim o’g’li; Mamatov, Sherzod Mashrabjonovich; Meliboyev, Mirazam Foziljon o’g’li; and Qodirov, Ulug’bek
(2020)
"TECHNOLOGY OF EXPERIMENTAL RESEARCH OF FAST FREEZING OF
CHERRIES,"
Scientific Bulletin of Namangan State University: Vol. 2
:
Iss.
4
, Article 10.
Available at:
https://uzjournals.edu.uz/namdu/vol2/iss4/10