UDK: 664.66.085.1. RESEARCH ON THE FOOD SAFETY OF POMEGRANATE JUICE AND CONCENTRATE PRODUCTION TECHNOLOGY
DOI:
https://doi.org/10.61151/stjniet.v9i2.391Keywords:
Keywords: electromagnetic fields, ultrahigh frequency, concentrate, pasteurizer, electroflotator, anode, cathode, flavor, extraction, temperature.Abstract
Annotation: To ensure flow and continuity of the juice production process, industry uses continuous presses. In addition, the quality of the juices produced depends, first of all, on the quality and chemical composition of the raw materials, as well as on the features of the production process. More numerous factors for preserving the quality of juices are the following: packaging that allows you to preserve the organoleptic and physicochemical properties of processed vegetables for a certain period of time, etc.
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Published
2024-06-29
How to Cite
khamdamov, muzaffar. (2024). UDK: 664.66.085.1. RESEARCH ON THE FOOD SAFETY OF POMEGRANATE JUICE AND CONCENTRATE PRODUCTION TECHNOLOGY. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 9(2), 49–55. https://doi.org/10.61151/stjniet.v9i2.391
