UDK 664.34:637.144 INDICATORS OF BLENDING OF REFINED VEGETABLE OILS

UDK 664.34:637.144 INDICATORS OF BLENDING OF REFINED VEGETABLE OILS

Авторы

  • Bexzod Adashev Namangan muhandislik-texnologiya instituti
  • Dilnoza Salikhanova
  • Dildora Ruzmetova
  • Akhror Abdurahimov
  • Dilafruz Sagdullayeva

Ключевые слова:

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

Аннотация

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.

Биографии авторов

Dilnoza Salikhanova

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

Dildora Ruzmetova

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

Akhror Abdurahimov

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

Dilafruz Sagdullayeva

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

Загрузки

Опубликован

2023-06-30

Как цитировать

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. извлечено от http://niet.uz/index.php/nj/article/view/149

Выпуск

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

Раздел

Articles