Mathematical Modeling and Study of The Process of The Conversion of The Mellon on Juice and Puree

Authors

  • Samadov O (Tashkent chemical-technological institute)
  • Dodaev K (Tashkent chemical-technological institute)
  • Choriev A (Tashkent chemical-technological institute)
  • Yangiboyev Y (Tashkent chemical-technological institute)

Keywords:

line, optimum, parameters, processing

Abstract

The universal model of process of multiphasic evaporation is received and the software received analytical and experimental models is carried out, optimum parameters are revealed at processing a melon in an offered line

References

Samsonova A.N., Belikova O.G., Sveshnikova E.A. Glyukozno-фруктозный syrup in production juice and drink // Food promyshlennosti.- 1992. - 11.- S. 22-23.

Koch J. Neuzeitliche erkenntnisse auf dem gebiet der smostherstellung. Verlsg Sigurd Horn, Frankfurt/Main, 1956.

Maksumova D.K. The Improvement of the processes and device of the complex conversion to melons and their аппаратурного of the registration / Dis .. kand. tech. sciences - Tashkent: THTI. 2010. -129 s.

Dzhuraev H.F., Dodaev K.O., CHoriev A.ZH. Technology of the conversion of the mellons // Keeping and conversion selihozsyriya. -2001. 9 -With 52

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Published

2022-02-19

How to Cite

Samadov O, Dodaev K, Choriev A, & Yangiboyev Y. (2022). Mathematical Modeling and Study of The Process of The Conversion of The Mellon on Juice and Puree. Texas Journal of Multidisciplinary Studies, 5, 202–208. Retrieved from https://zienjournals.com/index.php/tjm/article/view/838

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