DEVELOPMENT OF TECHNOLOGY FOR COMPLEX PROCESSING OF GARLIC ONIONS

DEVELOPMENT OF TECHNOLOGY FOR COMPLEX PROCESSING OF GARLIC ONIONS

Авторы

  • Mirazam Meliboyev Namangan Institute of Engineering and Technology
  • Feruza Xusanxodjayeva Namangan State Technical University
  • Oybek Ergashev Namangan State Technical University

DOI:

https://doi.org/10.61151/stjniet.v10i3.862

Ключевые слова:

garlic onion, combinatorial, convective, sublimative, drying, nutritional supplement, quality, complex, parameter

Аннотация

This article presents the results of a study aimed at determining the expected economic efficiency in the production of various biologically active oddes and food additives by complex processing of garlic onions for storage from seasonal periods in unknown periods. During the study, innovative technological parameters of high-efficiency combined (sublimation and convective) drying of garlic onions for complex processing were developed.

Загрузки

Опубликован

2025-09-30

Как цитировать

Meliboyev, M., Xusanxodjayeva, F., & Ergashev, O. (2025). DEVELOPMENT OF TECHNOLOGY FOR COMPLEX PROCESSING OF GARLIC ONIONS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 10(3), 105–111. https://doi.org/10.61151/stjniet.v10i3.862

Выпуск

Том 10 № 3 (2025): Scientific and Technical Journal Namangan Institute of Engineering and Technology

Раздел

Articles

Наиболее читаемые статьи этого автора (авторов)

<< < 1 2