GOJI (LYCIUM BARBARUM L.) MEVASINI SUBLIMATSIYA USULIDA QURITISH JARAYONINING OPTIMAL PARAMETRLARINI ANIQLASH

Tursunov, Nurullo Abdurazzoqovich, Jamalov, Abdurahmon Solijonovich, Tursunov, Nurullo Abdurazzoqovich, Jamalov, Abdurahmon Solijonovich, Tursunov, Nurullo Abdurazzoqovich, Jamalov, Abdurahmon Solijonovich

Agro ILM · 2025-yil

Annotatsiya

This scientific article investigates the technology of freeze-drying (sublimation drying) of goji berries (Lycium barbarum L.) in accordance with international standards. The study evaluates the effects of freezing temperature, vapor pressure, and vacuum suction power on drying time and residual moisture content of the final product.

Maqola ma’lumotlari
MualliflarTursunov, Nurullo Abdurazzoqovich, Jamalov, Abdurahmon Solijonovich, Tursunov, Nurullo Abdurazzoqovich, Jamalov, Abdurahmon Solijonovich, Tursunov, Nurullo Abdurazzoqovich, Jamalov, Abdurahmon Solijonovich
JurnalAgro ILM
Nashr sanasi2025-12-29
Jild120
Son9
Betlar64-65
TilO‘zbek

Kalit so‘zlar

goji mevasi, Lycium barbarum L., sublimatsiya quritish, vakuum, par bosimi, simob ustuni, qoldiq namlik, плоды годжи, Lycium barbarum L., сублимационная сушка, вакуум, давление пара, миллиметры ртутного столба, остаточная влажность, goji berries, Lycium barbarum L., freeze-drying, vacuum, vapor pressure, mercury column, residual moisture

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