Food Science and Technology

Обеспечение устойчивого развития предприятий является основой стратегии устойчивого развития экономики Республики Узбекистан. Именно предприятия оказывают первоочередное влияние на все элементы устойчивого развития страны и заслуживают наибольшего внимания при изучении данной проблемы. В связи с этим совершенствование теории и практики обеспечения устойчивого развития предприятий пищевой промышленности имеет в настоящее время не только теоретическое, но и важнейшее практическое значение.

Пахта мойини cузувчи насадкалар иштирокида дезодорациялаш жараёнини компьютерда моделлаштириш натижалари ишлаб чиқариш ҳаражатлари минимал бўлган ҳолатларда юқори сифатли, инсон организми учун безарар пахта мойи ишлаб чиқаришнинг оптимал шароитларини тавсия қилиш имконини беради.

Конопля имеет богатую историю использования людьми в качестве пищи (семена и масла), и за счет своего состава, с повышенным содержанием полезных для человека веществ и элементов, входит в раздел “суперфудов”. Конопля или Каннабис (от латинского названия конопли (лат. Cаnnabis)) - род однолетних лубоволокнистых растений семейства Коноплёвые (Cannabaceae). Ранее, по мере изменения классификации, коноплю относили к шелковичным, тутовым и крапивным.

Несмотря на то, что подготовка студентов к развитию исследовательской деятельности, рассматриваемых в статье, не являлас конкретным объектом исследования, в ходе исследования было убеждено, что вопросы развития их исследовательских компетенций были проанализированы с разных сторон. В результате изучения теоретических работ были описаны условия повышения мотивации к дициплине «Химия» с использованием STEM-технологий. Позволило узнать характер научных направлений проблемы исследовательской деятельности. STEM-технологии гарантируют повышение эффективности учебного процесса и достижение планируемых результатов обучения. Основное направление-создание условий для личности учащегося и формирования уровня знаний личности. Применение элементов технологии STEM обеспечивает повышение эффективности учебного процесса, позволя преподавателю устанавливать логические связи между изучаемыми дисsиплинами. Кроме того, обеспечивает развитие мотивационной сферы учащегося, интеллекта, самостоятельности, коллективистских
качеств, способности контролироват и управлят своей учебно-познавательной деятельностью.
Наша цел в этой статье-определит области образования STEM, в которых используются подходы
сетевого стенда, обобщит некоторые ключевые выводы об использовании сетевого стенда в
образовании STEM и представит методы. Мы выделили один конкретный случай, когда
исследователи использовали междициплинарную структуру для всесторонней оценки сетевого
стенда. Хотя сетевой стенд не был широко изучен или использован в химическом образовании, многие концептуальные основы, используемые в других учебных дисциплинах STEM, могут
быть использованы в химическом образовании. Мы считаем, что преимущества, наблюдаемые
при использовании подходов сетевого стенда в других дициплинах STEM-образования, могут
способствоват аналогичным результатам в химическом образовании. 

Данная статья рассматривает актуальные вопросы оптимизации экономического роста Узбекистана путем развития плодоовощных кластеров. Авторы освещают значимость плодоовощных кластеров как инструмента для стимулирования экономического развития страны. В статье обсуждаются ключевые аспекты, такие как внедрение современных технологий в сельском хозяйстве, развитие инфраструктуры, маркетинг и продвижение продукции, а также вопросы устойчивости и экологической безопасности производства. В контексте современных вызовов и возможностей авторы подчеркивают важность комплексного подхода и сотрудничества между государством, бизнесом и научными институтами для успешной реализации потенциала плодоовощных кластеров в развитии экономики Узбекистана.

Метил спирти (метанол, СН 3 ОН) – кўплаб маҳсулотлар олиш учун муҳим бири кма хисобланади. Тоза холда метанол эритувчи ва мотор ёқилғиси сонини оширувчи реагент сифатида қўлланилади. У рангсиз суюқлик бўлиб, молекуляр оғирлиги 32 ρ қ 793 кг/м 3 (20 0 С) қайнаш ҳароратси 64,8 0 С (337,8К). Суюқланиш ҳарорати – 97,8 0 С (175,2К)/ (кг*К) Ўртача солиштирма иссиқлик сиғими 2,516 кДж .

Today, extraction gasoline is used in the production of vegetable oils. For several years, this solvent was not enriched with any additives to improve the efficiency of vegetable oil production, or another type of solvent was not used instead. For this reason, in our research work, instead of extraction gasoline, we proposed its analogue. Based on the results obtained, it was determined that the proposed analogue allows to speed up the process and improve the quality of the extracted oil compared to traditional extraction gasolines.

The emulsifier is the main raw material for the production of emulsion products, including margarine. To date, soy lecithin E322 is imported to our republic from abroad and is widely used in the margarine industry. The aim of the study is to use soy lecithin extracted from local soybean oil in the production of margarine products and compare it with E322. As a result, the efficiency of lecithin extracted from local soybean oil for margarines with a high solid fat content was higher than E322.

The article presents data on the study of the chemical composition of seeds of local varieties of millet and considers the possibility of its use in the production of concentrated dry mixes. Millet is one of the oldest grain crops cultivated in many regions of Uzbekistan. Millet groats and flour are produced from millet. Millet occupies one of the first places in terms of taste and nutritional value. Millet is considered one of the most nutritious and least allergenic grains. Millet is a source of some vitamins (especially the B group), starch, amino acids, minerals and fiber. Millet is easily absorbed by the body and has a general strengthening effect on it. The analysis of the presented data confirms that millet is a product of high nutritional value and is recommended for use in the production of concentrated dry mixes.

In this article, one of the main technological processes in the production of flour from wheat grain, during the hydrothermal processing of grain, changes in the moisture content of grain
according to some quality indicators of flour are studied in connection with a change in moisture content before grinding. First of all, the required amount of water was calculated according to the existing method based on the initial moisture content of the grain. As a result, the quality indicators of flour, including the whiteness and ash content of flour, changed in a positive direction with an increase in grain moisture.

At the same time, the issue of ensuring the quality of wheat, its technological properties, is of social and economic significance, since bread and bakery products occupy a special place in the nutrition of the population of the Republic, as traditional, irreplaceable products of everyday demand, available to all segments of society. Along with the increase in wheat production, improving its quality, a certain part of the wheat is used for fodder, technical and other purposes due to the insufficient quantity and low quality of gluten. One of the reasons for the decline in the quality of
the gluten of food wheat is the damage to crops by the pest "turtle bug".

Using Aspen Plus software to separate free-flowing solids from gas or air, the dedicated
cyclone is widely used to separate various vapors and solids from hot air after KCl drying, reducing
industrial scale air pollution, recovering valuable products or negatively affecting the process.
development of a computer model that ensures the exclusion of degreasing substances that are harmful and capable of harming devices.

Today, the requirements for proper nutrition and a healthy lifestyle are increasing every day. However, the population of our country has long been consuming a large amount of fat (including margarine) products, and the fulfillment of the above requirements creates certain problems. One effective solution to these problems is to change the composition of the daily consumed products and bring them to the level of requirements. The purpose of the research is to increase the biological value of the resulting product by enriching the fat base of margarine with polyunsaturated fatty acids. For this, it is proposed to completely abandon the traditional hydrogenated fat, and an interesterified mixture based on beef fat, cotton palmitin and soybean oil is proposed.

The effect of various reagents on the quality parameters of cottonseed oil was investigated and the optimal reagents were selected. In the alkaline refining of cottonseed oil, the use of an aqueous solution of sodium silicate instead of a portion of the traditional caustic soda has been found to improve the quality of the oil. The technology of step-by-step refining of cottonseed oil with aqueous solutions of traditional caustic soda and sodium silicate has been developed.

Coconut oil should be used in chocolate and chocolate products. However, due to the high cost of coconut oil, its substitutes have been developed. The article contains information about cocoa used in chocolate products and oils used instead. Also, the results obtained as a result of the analysis of the physical-chemical parameters of confectionery oils and coconut oil substitutes used in chocolate products are presented. As a result of the research, it was found that the amount of trans fatty acids in the analyzed oils is higher than the standard norms.

Today, reducing the amount of trans acids in fats is one of the urgent issues, and several methods of its elimination have been developed. In this study, the technology of hydrogenation of vegetable oils in the state of supercritical fluid was studied through literature analysis. The principle scheme of the technology of hydrogenation of vegetable oils in the state of supercritical fluid has been developed and the norms of the technological regime have been determined.

Establishment of the optimal norms of mineral fertilizers against the background of the application of organic fertilizers (manure) for the wheat variety Polovchanka in the conditions of old irrigation of light gray soils and the rationale for their positive effect on growth, development, crop, damage. The main research area is to solve the influence of the quality of the regime on the technological indicators that show the quality of the Polovchanka grain, a variety of winter wheat in light-gray soil conditions in the Kashkadarya region.

Xlorella hujayrasi bilan achitqi tarkibidagi faol moddalar o‘zaro taqqoslanganda - inozit 1.5, biotin 2, pantogen kislota 1.3, para – aminobenzoy kislota 2.9 marta ko‘p bo‘lgan. Xlorella tarkibida mavjud B 12 achitqida bo‘lmaydi. Xlorella vitaminlar manbasi bo‘lganligi sababli, yuksak o‘simliklar uchun vitaminli ozuqa bo‘lishi mumkin [1].

Among the different types of the population, primary school students are a particularly important stratum. Because in secondary educational schools children are fed 3-4 times. When a child grows up and enters primary school, he is not fed in schools, because today there is no way to provide him with proper nutrition. As a result, there is a lack of vitamins, micro- and macronutrients necessary for the development of the child's body, and the energy sources used during schooling cannot be adequately covered. Such situations have a negative impact on the health of our children, who are the future of our country. Many diseases occur in children due to anemia, avitominosis, deficiency of calcium, phosphorus, iodine. 

Moyli ekin xomashyosi sifatida poliz urug‘larining texnologik xossalari, fizik-mexanik, fizik-kimyoviy va kimyoviy tarkibining yuqoriligi va taqqoslash yo’li bilan aniqlanadi. Urug‘larining rivojlanishida tarkibi muhim ahamiyatga ega. urug‘dan yuqori unumda moyi va protein ajratib olish bilan izohlanadi [1, 2, 3, 4].

Oziq-ovqat sanoatining un tegirmoni uchun asosiy vazifalardan biri yuqori biologik ahamiyatga ega bo'lgan barqaror sifatli mahsulotlarni, xususan, oqsilni ishlab chiqarishdir. Kerakli sifatli unni olishda noananaviy xomashyolarni qo’llab un sifatini yaxshilash bugungu kunda asosiy dolzarb vazifalardan biri hisoblanadi.

Oziq-ovqat sanoati hamda tibbiy amaliyotda kashtan ekstrakti asosidagi olingan qushimchlar suyuq (Eskuzan va boshqalar), ham quruq ekstraktlar (Esflazid, Reparil va boshqalar) keng qo'llaniladi. Kashtan mevasidan olingan turli konsentratsiyali ekstraktlaridan foydalaniladi [1].

Enzyme preparations play a significant role in biotechnological processes for obtaining food products. The classification of enzymes, the specificity of their action on various substrates, and the processes for obtaining enzyme preparations based on microorganisms - enzyme producers are presented. The monitoring of the world and domestic market of enzyme preparations used in the food industry was carried out. The questions of the effectiveness of enzymes for the production of flour products are considered.

Since margarine is a substitute for butter, milk is added in most margarine recipes. However, the cost of margarine obtained for the cost of cow's milk exceeds. The article presents the results of experiments on obtaining milk from soy beans and its use in place of cow's milk in margarine. When soy beans were taken and analyzed using soy milk in an traditional way, it was found that its ingredients were close to those of cow's milk. In particular, the protein content is 3.48% in soy milk and 2.31-2.84% in cow's milk. The carbohydrate content is 2.10% and 8.48 8.91%, the fat content is 1.96% and 0.11-0.14%, and the ash content is 0.28% and 0.21-0.26%, respectively. Cow's milk made a serious difference from soy milk in the amount of carbohydrates. On the basis of the resulting soy milk, a margarine recipe was formed and margarine was prepared. All the margarines obtained complied with the requirements of O’zDSt 3317-2018 in terms of quality indicators. It was observed that the consistency (plasticity, solubility, surface area on the cut) of margarines obtained only on the basis of the recipe with the addition of soy milk is relatively good.

It is known that for average physical activity, a person is recommended to consume food
products equal to 1200-1300 kJ of calories per night. 100 g of bread contains 1100-1300 kJ. The amount of food required for proper nutrition depends on people's age, gender, work activity and climatic conditions. In terms of nutritional value, flour and flour products rank high.
Year by year, the population's demand for high-quality flour products is increasing, and as a result, manufacturers are taking measures to further improve the quality of products. As a result, manufacturers require monitoring of product analysis with modern equipment and facilities. In addition, manufacturers
are constantly researching not only their own flour products, but also the products of enterprises that produce similar products.