This article examines the key factors determining the quality of deodorized vegetable oils: the physicochemical characteristics of the raw materials, process parameters, equipment design features, and the level of automation. Particular attention is paid to the role of vacuum systems, low-temperature deodorization, deep cleaning, and digital control methods. Directions for process modernization based on intelligent technologies and optimal control systems are presented.
| Mualliflar | Ruziev, Umidjon |
|---|---|
| Jurnal | Techscience.uz - техника фанлари долзарб масалалри |
| Nashr sanasi | 2025-12-27 |
| Jild | 3 |
| Son | 12 |
| Betlar | 112-118 |
| Til | Rus |
| DOI | 10.47390/ts-v3i12y2025n12 |
DOI: 10.47390/ts-v3i12y2025n12 · Maqolaning asl sahifasi
deodorization, vegetable oils, vacuum, neutralization, automation, product quality, energy conservation, intelligent technologies., дезодорация, растительные масла, вакуум, нейтрализация, автоматизация, качество продукции, энергосбережение, интеллектуальные технологии.
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