METHODS OF PRESERVING FRUITS AND VEGETABLES IN A GAS ENVIRONMENT

Authors

  • Yulchiyev Erkin Yuldashevich Andijon davlat universiteti
  • Mirzayev Shukurjon Kaxramon o‘g‘li Andijon davlat universiteti

Keywords:

temporary storage, stationary storage, pile, trench, natural ventilation, artificial ventilation, simple gas environment, modified gas environment.

Abstract

Progressive chemical, biochemical, and technical-physical methods of processing raw materials are widely used in industry, for example, processing the obtained juices with enzymes and the pulp with electric current, vacuum cooling of fried vegetables and fish, etc. Partially automated technological lines have been created for the production of tomato paste, tomato juice, and vegetable caviar.

References

Трисвятский Л.А., Лесик Б.В., Курдина В.Н. Хранение и технология сельскохозяйственных продуктов. М.: Агропромиздать. 1991.

Широков Е.П. Полегаев В. Технология хранения и переработки продукции растениеводства с основами стандартизации. М.: Агропромиздать, 2000.

Omega-3 Tsis AOOT: xranenie pishevx produktov; produkt pitaniya. http://z.pr.organizations.ru/pr/1300.htm

Sanitarne trebovaniya k priyomu i xraneniyu pishevx produktov. http://www.penza.com.ru/psp/informat/times/times.h.

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Published

2025-06-23

Issue

Vol. 2 No. 4.4 (2025): International scientific and practical conference on "Problems and prospects of modern biology"

Section

Articles

License

Copyright (c) 2025 Yulchiyev Erkin Yuldashevich, Mirzayev Shukurjon Kaxramon o‘g‘li

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

METHODS OF PRESERVING FRUITS AND VEGETABLES IN A GAS ENVIRONMENT. (2025). Universal International Scientific Journal, 2(4.4), 707-709. https://universaljurnal.uz/index.php/jurnal/article/view/2967