Volume 02 Issue 12-2022
1
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
12
Pages:
01-05
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
Dried fruits and vegetables are constantly in great demand among the population and are increasing in extirerity. The
purpose of drying beets by processing them with ascorbic and citric acids is to preserve the biologically active
substances, organoleptic properties (color, smell, taste and shape) contained in the product and create a technology
for the production of multifunctional products at various industrial enterprises.
KEYWORDS
Product, ascorbic acid, citric acid, convective, sublimation, drying, humidity, red beets, organoleptic indication.
Research Article
OBTAINING
POWDER
(PAROSHOCK)
AND
CREATING
JUICE
PRODUCTION TECHNOLOGY BY PROCESSING AND DRYING RED BEETS
WITH ASCORBIC AND CITRIC ACID
Submission Date:
December 05, 2022,
Accepted Date:
December 10, 2022,
Published Date:
December 17, 2022
Crossref doi:
https://doi.org/10.37547/ajast/Volume02Issue12-01
Mirazam Meliboyev
Namangan Engineering- Technological Institute, Namangan, 160115, Uzbekistan
Oybek Ergashev
Namangan Engineering- Technological Institute, Namangan, 160115, Uzbekistan
Gulsanam Makhmudova
Namangan Engineering- Technological Institute, Namangan, 160115, Uzbekistan
Mukhammadaliyeva Xurshida
Namangan Engineering- Technological Institute, Namangan, 160115, Uzbekistan
Journal
Website:
https://theusajournals.
com/index.php/ajast
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 02 Issue 12-2022
2
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
12
Pages:
01-05
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
INTRODUCTION
It is known that the demand for dried fruits and
vegetables in our country is growing every year. That
is, the production of high-quality, low-cost cheap
products with high nutritional value and innovative
energy-efficient high-sublimation and convective
drying technologies are widely used in the food
industry today.
Material and Methods. In our research work, two
product naunas were used to dry red beets from Root
products in a tape drying chamber of a convective
drying device. Method 1 for processing samples of
products in a solution of ascorbic and citric acids for 10
minutes, a solution was prepared by adding 20 g of
ascorbic acid to 250 ml of water, and for 10 minutes the
samples of red beets were processed by soaking them
in a solution and then dried in a drying chamber for 2
hours at. It was achieved that the total drying period
was 2 hours on tape 1 and 1.5 hours on tape 2, and the
total drying period was 3.5-4 hours, and that the
samples of the product maintained their total
organoleptic performance according to the standard,
and in Method 2, the samples of the product were
allowed to dry for 4 hours without. The main purpose
of processing red beet samples with ascorbic acid and
citric acid was achieved by the consistency (shape) of
the product, its color, taste characteristics and the
preservation of vitamins and minerals in the
composition of the substance. Samples of red beets
selected for drying are considered to be products rich
in vitamins and minerals according to the standard.
Masalan: B2 vitamini
–
11.1%, C vitamin
–
11.1%, kaliy
–
69.1%, kalsiy-22.2%, magniy
–
33%, fosfor
–
32.3% , temir
–
44.4% ni tashkil qiladi.
Results. It was observed that when we put samples of
dried sugar beet products in hot water of 60-700c, the
product itself restores its condition by 90-95%. The
main feature of red beets is color. If we compare the
samples of products treated with ascorbic citric acid
and dried in a convective drying device in a simple way,
it was observed that the samples of products from red
beets, which were mainly dried by processing with
more ascorbic acid and citric acid, retained their quality
indicators more organoleptic properties, and also did
not lose their composition much. Another distinctive
feature and properties of red beets is that the products
are distinguished from samples of dried products in
other ways by the property of being able to withstand
high temperatures and pressure due to the dense
arrangement of the cell tissues.
Technological line of drying sugar beet
Volume 02 Issue 12-2022
3
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
12
Pages:
01-05
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
The processing of red beets is achieved by complex
tempering and storing it by extracting juice or drying it
with the help of a press. Microorganisms cannot
develop if they decrease from the standard critical
humidity indicators contained in the product for
storage. This figure is 30% for bacteria and 15-20% for
yeast bacteria.
DISCUSSION
The
technology
of
obtaining
healing
high-
concentration juice was created by obtaining powder
(poroshock) products from ready-made dried red beet
products. In addition, samples of products from these
dried red beets are directed to industrial production
enterprises for the production of products, which are
presented below.
1. Food industry - (because it is rich in vitamins and
minerals ) is focused on obtaining dishes,
confectionery, healing drinks and producing powder
products in the image below as an aromatic substance.
Reception of products
Wash, arching the Cork part
Cutting into pieces and processing with citric acid
Placing and drying products in a drying chamber
Packaging of dried products
Volume 02 Issue 12-2022
4
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
12
Pages:
01-05
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
Figure 1. Products from dried sugar beet samples
(powder (paroshock) and juice made from powder)
2. For the pharmaceutical and medical industries, the
production of medicinal products rich in natural
vitamin minerals is widely focused.
3. At the production enterprises of the construction
and textile industry (obtaining natural dye and
preserving the consistency of the toughness of fiber
yarn products obtained from raw materials of sewing,
knitting and cotton.
4. And for the agricultural and livestock industries, the
natural nutritional value for livestock is directed to
istemol as a product rich in high vitamin and mineral
substances.
5. It is used for the production of various natural dye
products for the perfume industry.
CONCLUSION
In conclusion, we can say that in the process of drying
red beet products, a critical humidity of 13% was
achieved by evaporating the moisture content in the
time machine. By drying through these methods, we
can store the products for a long time. But some
changes are observed in the color, shape and size of
the product samples.
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Volume 02 Issue 12-2022
5
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
12
Pages:
01-05
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
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