SUBLIMATSION QURITISH VAQTI VA ENERGIYA SARFINING OLMA MAHSULOT SIFATIGA TA'SIRI MUAMMO VA YECHIMLAR

Mualliflar

  • Nurmatova Oygul Bahrom qizi TOSHKENT KIMYO-TEXNOLOGIYA INSTITUTI
  • Nazarov Javohir Ro’zimurod o’g’li TOSHKENT KIMYO-TEXNOLOGIYA INSTITUTI
  • Baratova Sitora Tolib qizi TOSHKENT KIMYO-TEXNOLOGIYA INSTITUTI
  • Karimqulova Marg’uba Xidirqul qizi TOSHKENT KIMYO-TEXNOLOGIYA INSTITUTI

Kalit so‘zlar:

Sublimatsion quritish, energiya sarfi, olma sifati, O‘zbekiston, regressiya.

Abstrak

Ushbu maqola O‘zbekistonda 2019–2024 yillarda sublimatsion quritish vaqti va energiya sarfining olma mahsulot sifatiga ta’sirini ekonometrik tahlil orqali o‘rganadi. Korelatsiya va regressiya usullari yordamida quritish vaqti, energiya sarfi va mahsulot sifati (vitamin C saqlanishi) o‘rtasidagi bog‘liqlik aniqlandi. STATA dasturida tahlil qilingan natijalar asosida energiya samaradorligini oshirish va mahsulot sifatini yaxshilash bo‘yicha takliflar berildi.

References

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Ciurzyńska, A., et al. (2017). Freeze-drying of fruits: quality retention and energy consumption. Journal of Food Engineering, 210, 45-53.

Menlik, T., et al. (2020). Energy-efficient freeze-drying systems for food processing.

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O‘zbekiston Respublikasi Qishloq xo‘jaligi vazirligi. (2024). Mevachilik rivojlanishi hisoboti. qishloqxojaligi.uz.

Fellows, P. (2017). Food Processing Technology: Principles and Practice. Elsevier.

Mujumdar, A. S. (2015). Handbook of Industrial Drying. CRC Press.

Zhang, M., et al. (2017). Advances in freeze-drying technology for food preservation.

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O‘zbekiston Respublikasi Milliy statistika qo‘mitasi. (2024). Ochiq ma’lumotlar portali. stat.uz.

Barbosa-Cánovas, G. V., et al. (2014). Food Dehydration: Fundamentals and Applications. Springer.

Greene, W. H. (2018). Econometric Analysis (8th ed.). New York: Pearson.

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Nashr qilingan

2025-07-01

How to Cite

SUBLIMATSION QURITISH VAQTI VA ENERGIYA SARFINING OLMA MAHSULOT SIFATIGA TA’SIRI MUAMMO VA YECHIMLAR. (2025). Universal Xalqaro Ilmiy Jurnal, 2(5.2), 247-249. https://universaljurnal.uz/index.php/jurnal/article/view/3101