UDK 664.34:637.144 INDICATORS OF BLENDING OF REFINED VEGETABLE OILS

UDK 664.34:637.144 INDICATORS OF BLENDING OF REFINED VEGETABLE OILS

Authors

  • Bexzod Adashev Namangan muhandislik-texnologiya instituti
  • Saidakbarovna
  • Tulibaevna
  • Anvarovich
  • Saidakbarovna

Keywords:

Vegetable oil, fatty acid composition, physico-chemical composition, peroxide number, acid number, biological value.

Abstract

This article discusses the issues of blending refined vegetable oils and the impact on fatty acid composition. The effect on its physicochemical properties has been studied.

Author Biographies

Saidakbarovna

DSc., prof. Institute of General Inorganic Chemistry of the Academy of Sciences of the Republic of Uzbekistan, Tashkent.

Tulibaevna

PhD., Associate Professor of the Food Technology Department, Urgench State University

Anvarovich

DSc., prof. Tashkent Chemical Technological Institute, Tashkent, Uzbekistan.

Saidakbarovna

DSc., Leading Researcher, Institute of Bioorganic Chemistry  of the Academy of Sciences of the Republic of Uzbekistan,Tashkent

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Published

2023-06-30

How to Cite

Adashev, B., Salikhanova, D., Ruzmetova, D., Abdurahimov , A., & Sagdullayeva, D. (2023). UDK 664.34:637.144 INDICATORS OF BLENDING OF REFINED VEGETABLE OILS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 8(2), 87–91. Retrieved from http://niet.uz/index.php/nj/article/view/149

Issue

Vol. 8 No. 2 (2023): Scientific and Technical Journal of Namangan Institute of Engineering and Technology

Section

Articles