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

KAYIMOV, Fazliddin, MAJIDOV, Kakhramon, SABIROVA, Nargiza

Kimyo va kimyo texnologiyasi · 2021-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
MualliflarKAYIMOV, Fazliddin, MAJIDOV, Kakhramon, SABIROVA, Nargiza
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2021-12-20
Betlar60-63
TilIngliz
Ilmiy sohaFarmatsevtika
DOI10.51348/cce2021411
Indeksga qo‘shilgan2026-09-02

DOI: 10.51348/cce2021411 · Maqolaning asl sahifasi

Ilmiy soha

Farmatsevtika

Iqtibos keltirish

APAKAYIMOV, Fazliddin, MAJIDOV, Kakhramon, & SABIROVA, Nargiza (2021). ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING. Kimyo va kimyo texnologiyasi, 60-63. https://doi.org/10.51348/cce2021411
GOST (OAK)KAYIMOV, Fazliddin, MAJIDOV, Kakhramon, SABIROVA, Nargiza ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING // Kimyo va kimyo texnologiyasi. – 2021. – P. 60-63. – DOI: 10.51348/cce2021411.
MLAKAYIMOV, Fazliddin, MAJIDOV, Kakhramon, and SABIROVA, Nargiza. “ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING.” Kimyo va kimyo texnologiyasi, 60-63, 2021. https://doi.org/10.51348/cce2021411
ChicagoKAYIMOV, Fazliddin, MAJIDOV, Kakhramon, and SABIROVA, Nargiza. “ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING.” Kimyo va kimyo texnologiyasi, 60-63 (2021). https://doi.org/10.51348/cce2021411
HarvardKAYIMOV, Fazliddin, MAJIDOV, Kakhramon, and SABIROVA, Nargiza (2021) ‘ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING’, Kimyo va kimyo texnologiyasi, 60-63. https://doi.org/10.51348/cce2021411
BibTeX
@article{kayimovfazliddin2021,
  title = {ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING},
  author = {KAYIMOV, Fazliddin and MAJIDOV, Kakhramon and SABIROVA, Nargiza},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2021},
  pages = {60-63},
  doi = {10.51348/cce2021411},
  url = {https://doi.org/10.51348/cce2021411}
}

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