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Annotatsiya. Maqolada na’matak (Rosa canina) mevalarini ultratovush texnologiyasi yordamida quritishning afzalliklari o‘rganilgan. Tadqiqot natijalariga ko‘ra, ultratovush to‘lqinlari quritish vaqtini qisqartiradi, energiya sarfini kamaytiradi va C vitamini yo‘qolishini 17% gacha pasaytiradi. Shuningdek, mahsulotning organoleptik ko‘rsatkichlari va umumiy sifat darajasi yaxshilangan.

  • Internet havola
  • DOI
  • UzSCI tizimida yaratilgan sana 14-11-2025
  • O'qishlar soni 58
  • Nashr sanasi 13-11-2025
  • Asosiy tilO'zbek
  • Sahifalar122-126
Ўзбек

Annotatsiya. Maqolada na’matak (Rosa canina) mevalarini ultratovush texnologiyasi yordamida quritishning afzalliklari o‘rganilgan. Tadqiqot natijalariga ko‘ra, ultratovush to‘lqinlari quritish vaqtini qisqartiradi, energiya sarfini kamaytiradi va C vitamini yo‘qolishini 17% gacha pasaytiradi. Shuningdek, mahsulotning organoleptik ko‘rsatkichlari va umumiy sifat darajasi yaxshilangan.

№ Muallifning F.I.Sh. Lavozimi Tashkilot nomi
1 Mamatov S.M. texnika fanlari doktori, professor Toshkent shahridagi Vebster universiteti
2 Mamatusmonova D.A. doktorant (PhD) Namangan davlat texnika universiteti,
3 Sagdiev X.T. katta o‘qituvchi Qarshi davlat texnika universiteti
№ Havola nomi
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2 The influence of rosehip polyphenols on the quality of smoked pork sausages, compared to classic additives / V. Nicorescu, C. Papuc, C. Predescu [et al.] // Revista de Chimie. – 2018. – Vol. 69, № 8. – P. 2074–2080.
3 Sastry, S. K. Effect of ultrasonic vibration on fluid-to-particle convective heat transfer coefficients / S. K. Sastry, G. Q. Shen, J. L. Baisdell // Journal of Food Science. – 1989. – Vol. 54, № 1. – P. 229–230. DOI: https://doi.org/10.1111/j.1365-2621.1989.tb08611.x
4 Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper / J. A. Carcel, D. Castillo, S. Simal [et al.] // Drying Technology. – 2018. – Vol. 37, № 4. – P. 486–493. DOI: https://doi.org/10.1080/07373937.2018.1473417
5 Mathematical modeling of spicy herbs intensive drying with ultrasound / E. I. Verboloz, M. A. Ivanova, V. A. Demchenko [et al.] // IOP Conference Series: Earth and Environm
6 Influence of ultrasound application on both the osmotic pretreatment and subsequent convective drying of pineapple (Ananas comosus) / J. L. G. Correa, M. C. Rasia, A. Mulet // Innovative Food Science and Emerging Technologies. – 2017. – Vol. 41. – P. 284–291. DOI: https://doi.org/10.1016/j.ifset.2017.04.002
7 Model-based investigation into atmospheric freeze drying assisted by power ultrasound / J. V. Santacatalina, D. Fissore, J. A. Carcel // Journal of Food Engineering. – 2015. – Vol. 151. – P. 7–15. DOI: https://doi.org/10.1016/j.jfoodeng.2014.11.013
8 Food drying process by power ultrasound / S. de la Fuente-Blanco, ERF de Sarabia, VM Acosta-Aparicio [et al.] // Ultrasonics. – 2006. – Vol. 44. – P. E523–E527. DOI: https://doi.org/10.1016/j.ultras.2006.05.181
9 Effect of ultrasound on drying kinetics of El Henna leaves (Lawsonia inermis) / S. Bennaceur, L. Bennamoun, A. Mulet [et al.] // IDS’2018: 21st International Drying Symposium / Polytechnic University of Valencia. – Valencia, 2018. – P. 887–894. DOI: https://doi.org/10.4995/ids2018.7530
10 Ламан, Н. Шиповник – природный концентрат витаминов и антиоксидантов / Н. Ламан, Н. Копылова // Наука и инновaции. – 2017. – Т. 176, № 10. – С. 45–49.
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