TOMAT MAHSULOTLARI ISHLAB CHIQARISH TEXNOLOGIYASI

Xoliqov Muxriddin; Maxmudova Dilraboxon; Otabekov Shahzodbek; Xabibulayeva Hidoyatxon; Yursunboyeva Husnidabonu

TOMAT MAHSULOTLARI ISHLAB CHIQARISH TEXNOLOGIYASI

Authors

Xoliqov Muxriddin FarDU Agrar qo‘shma fakulteti Mevachilik va sabzavotchilik kafedrasi o‘qituvchisi.
Maxmudova Dilraboxon Agrar qo‘shma fakulteti talabalari.
Otabekov Shahzodbek Agrar qo‘shma fakulteti talabalari.
Xabibulayeva Hidoyatxon Agrar qo‘shma fakulteti talabalari.
Yursunboyeva Husnidabonu Agrar qo‘shma fakulteti talabalari.

Keywords:

tomat, tomat tarkibi, tomat mahsulotlari, homashyo, pomidorni qayta ishlash, tomat pastasi, tomat pastasini tayyorlash bosqichlari.

Abstract

Ushbu maqolada tomat mahsulotlari ishlab chiqarish tehnologiyasi, korxonalarda tomat pastasining tayyorlash bosqichlarini o‘rganish, arzon va sifatli tomat pastasi mahsulotini tayyorlash bo‘yicha ilmiy tadqiqot natijalarining tahlili amalga oshirildi.

References

J. Wu, T.V. Gamage, K.S. Vilkhu, L.K. Simons, R. Mawson (2008): Effect of thermosonication on quality improvement of tomato juice. Innovative Food Science & Emerging Technologies, Volume 9, Issue 2, 2008. 186-195.

Piazza, Laura; Picchi, Valentina; Cortellino, Giovanna; Faoro, Franco; Masseroni, Elisa; Girotto, Francesca (2021): Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste. Food Science and Technology International 28, 2021.

Kamal Guerrouj, Marta Sánchez-Rubio, Amaury Taboada-Rodríguez, Rita María Cava-Roda, Fulgencio Marín-Iniesta (2016): Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food and Bioproducts Processing 99, 2016. 20–28.

Nematov N., Abdullaev F. Effect of environmentally friendly biologically active preservatives in the storage of pomegranate fruits // Journal of agriculture & horticulture (JAH). International Journal of Science, Research and Teaching Vol. 3, No. 11, Nov- 2024 ISSN:2181-4406 29 scientific journal. – Switzerland, 2023. – Volume 3, Issue 7. – P. 76-82. (Impact factor: UIF 8.1; 5.69 by SJIF).

TOMAT MAHSULOTLARI ISHLAB CHIQARISH TEXNOLOGIYASI