Influence of the residual quantity of the catalyst on the qualitative indicators of food tanut during storage

Madina Khamidova, Aslbek Yulchiev, Kamar Serkayev

Kimyo va kimyo texnologiyasi · 2024-yil

Annotatsiya

The aim of the research is to study the effect of the residual content of vegetable oil hydrogenation catalysts on the quality indicators of the resulting fat masses and to develop recommendations for improving the safety and quality indicators of products based on the results obtained. The aim of the research is to study the effect of the residual content of vegetable oil hydrogenation catalysts on the quality indicators of the resulting fat masses and to develop recommendations for improving the safety and quality indicators of products based on the results obtained. In the experiments, the intensity of changes in the peroxide number during storage of food lard obtained using catalysts prepared from nickel and nickel:copper (50:50) alloys was studied. The influence of the residual amount of catalyst in oil on the oxidation process was studied. It has been proven that the oxidative stability of tallow obtained using nickel:copper alloy catalysts is lower than that of tallow obtained using nickel catalysts.

Maqola ma’lumotlari
MualliflarMadina Khamidova, Aslbek Yulchiev, Kamar Serkayev
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2024-03-28
Jild2023
Son2
TilIngliz
Ilmiy sohaKimyo
DOI10.70189/1992-9498.1596
Indeksga qo‘shilgan2026-09-02

DOI: 10.70189/1992-9498.1596 · Maqolaning asl sahifasi

Ilmiy soha

Kimyo

Iqtibos keltirish

APAMadina Khamidova, Aslbek Yulchiev, & Kamar Serkayev (2024). INFLUENCE OF THE RESIDUAL QUANTITY OF THE CATALYST ON THE QUALITATIVE INDICATORS OF FOOD TANUT DURING STORAGE. Kimyo va kimyo texnologiyasi, 2023(2). https://doi.org/10.70189/1992-9498.1596
GOST (OAK)Madina Khamidova, Aslbek Yulchiev, Kamar Serkayev INFLUENCE OF THE RESIDUAL QUANTITY OF THE CATALYST ON THE QUALITATIVE INDICATORS OF FOOD TANUT DURING STORAGE // Kimyo va kimyo texnologiyasi. – 2024. – T. 2023, № 2. – DOI: 10.70189/1992-9498.1596.
MLAMadina Khamidova, Aslbek Yulchiev, and Kamar Serkayev. “INFLUENCE OF THE RESIDUAL QUANTITY OF THE CATALYST ON THE QUALITATIVE INDICATORS OF FOOD TANUT DURING STORAGE.” Kimyo va kimyo texnologiyasi, 2023(2), 2024. https://doi.org/10.70189/1992-9498.1596
ChicagoMadina Khamidova, Aslbek Yulchiev, and Kamar Serkayev. “INFLUENCE OF THE RESIDUAL QUANTITY OF THE CATALYST ON THE QUALITATIVE INDICATORS OF FOOD TANUT DURING STORAGE.” Kimyo va kimyo texnologiyasi, 2023(2) (2024). https://doi.org/10.70189/1992-9498.1596
HarvardMadina Khamidova, Aslbek Yulchiev, and Kamar Serkayev (2024) ‘INFLUENCE OF THE RESIDUAL QUANTITY OF THE CATALYST ON THE QUALITATIVE INDICATORS OF FOOD TANUT DURING STORAGE’, Kimyo va kimyo texnologiyasi, 2023(2). https://doi.org/10.70189/1992-9498.1596
BibTeX
@article{madinakhamidova2024,
  title = {INFLUENCE OF THE RESIDUAL QUANTITY OF THE CATALYST ON THE QUALITATIVE INDICATORS OF FOOD TANUT DURING STORAGE},
  author = {Madina Khamidova and Aslbek Yulchiev and Kamar Serkayev},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2024},
  volume = {2023},
  number = {2},
  doi = {10.70189/1992-9498.1596},
  url = {https://doi.org/10.70189/1992-9498.1596}
}

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