Activation of water used in the preparation of wheat grain for varietal milling

Suvankul Saparovich Ravshanov, Ismoil ISABAEV

Kimyo va kimyo texnologiyasi · 2022-yil

Annotatsiya

The purpose of the study is to change the properties of water in order to achieve the optimum impact on wheat grain in preparation for variety milling. The results of influence on the properties of drinking water by acoustic waves in the frequency range of 10-1000 Hz for 1 minute were determined. It is established that the optimal range of exposure is the interval of 80-100 Hz. At the same time water activation is achieved, leading to changes in its properties, such as specific water resistance, electric conductivity, content of dissolved salts, which positively affects the technological indicator - the amount of conductometric ash.

Maqola ma’lumotlari
MualliflarSuvankul Saparovich Ravshanov, Ismoil ISABAEV
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2022-02-04
Jild2021
Son4
TilIngliz
Ilmiy sohaFarmatsevtika
DOI10.70189/1992-9498.1452
Indeksga qo‘shilgan2026-09-02

DOI: 10.70189/1992-9498.1452 · Maqolaning asl sahifasi

Ilmiy soha

Farmatsevtika

Iqtibos keltirish

APASuvankul Saparovich Ravshanov, & Ismoil ISABAEV (2022). ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING. Kimyo va kimyo texnologiyasi, 2021(4). https://doi.org/10.70189/1992-9498.1452
GOST (OAK)Suvankul Saparovich Ravshanov, Ismoil ISABAEV ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING // Kimyo va kimyo texnologiyasi. – 2022. – T. 2021, № 4. – DOI: 10.70189/1992-9498.1452.
MLASuvankul Saparovich Ravshanov, and Ismoil ISABAEV. “ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING.” Kimyo va kimyo texnologiyasi, 2021(4), 2022. https://doi.org/10.70189/1992-9498.1452
ChicagoSuvankul Saparovich Ravshanov, and Ismoil ISABAEV. “ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING.” Kimyo va kimyo texnologiyasi, 2021(4) (2022). https://doi.org/10.70189/1992-9498.1452
HarvardSuvankul Saparovich Ravshanov, and Ismoil ISABAEV (2022) ‘ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING’, Kimyo va kimyo texnologiyasi, 2021(4). https://doi.org/10.70189/1992-9498.1452
BibTeX
@article{suvankulsaparovichravshanov2022,
  title = {ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING},
  author = {Suvankul Saparovich Ravshanov and Ismoil ISABAEV},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2022},
  volume = {2021},
  number = {4},
  doi = {10.70189/1992-9498.1452},
  url = {https://doi.org/10.70189/1992-9498.1452}
}

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