MAVALI PYURASI KONSERA MAHSULOTLARINI KUNGA 5 TONNA ISHLAB CHIQARISH TEXNOLOGIK LINANI ISHLAB CHIQISH.
Kalit so‘zlar:
fruit puree, canning technology, food preservation, thermal processing, puree production line, UzbekistanAbstrak
Ushbu maqolada sutkalik quvvati 5 tonna bo'lgan meva pyuresi asosidagi konserva mahsulotlarini sanoat ishlab chiqarish texnologik liniyasini ishlab chiqish ko'rsatilgan. Taklif etilayotgan jarayon iste'molchilarning yuqori sifatli, xavfsiz va yaroqlilik muddati davomida meva asosidagi oziq-ovqat mahsulotlariga bo'lgan talabini qondirishga qaratilgan. Tadqiqotda meva tayyorlash, termik ishlov berish, pyuresi tayyorlash, pasterizatsiya, to‘ldirish va muhrlash kabi asosiy qayta ishlash bosqichlari batafsil yoritilgan. Uskunalarni tanlash, sifatini saqlash, oziq-ovqat xavfsizligi qoidalariga rioya etishga alohida e’tibor qaratilmoqda. Loyihalashtirilgan tizim minimal chiqindi va yuqori ozuqaviy saqlanish bilan samarali ishlab chiqarishni qo'llab-quvvatlaydi.
References
FAO. (2021). Postharvest Management of Fruits and Vegetables. Rome: Food and Agriculture Organization.
GOST 32044-2013. Fruit and Vegetable Purees. Technical Specifications.
Rakhmatov, F., & Jumayev, B.M. (2022). “Thermal Processing of Fruit Puree for Safe Canning.” Uzbek Journal of Food Technology, No. 4.
Heldman, D.R., & Lund, D.B. (2007). Handbook of Food Engineering. CRC Press.
Kholmatov, I.A. (2020). “Designing Fruit Puree Lines in Central Asia.” AgroTech Digest, Vol. 8.
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