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Published
2023-12-07
Section
Articles
How to Cite
How to Cite
BIOCHEMICAL COMPOSITION OF BROCCOLIES IN IQF PROCESS
Q.O.Dodayev
prof. Tashkent Institute of Chemical Technology
Kh.N.Niyazov
Teacher Tashkent Institute of Chemical Technology
M.Miralimov
PhD student Tashkent Institute of Chemical Technology
Keywords: IQF technology, cooling, freezing, preservation, environment, bioactive compounds, potential, a nutrient-dense vegetable, the Journal of Food Science, ice crystals, biochemical composition and nutritional value.
Abstract
Individual tez muzlatish (IQF) meva, rezavorlar va sabzavotlarning sifati va ozuqaviy qiymatini saqlab qolish uchun muhim jarayondir. IQF (individual tez muzlatish) mahsulotlarni sifatli va qisqa muddatli muzlatishdan iborat bo'lib, bu mahsulot hujayra tarkibidagi muz kristallarini shakllanishi jarayonida hajm jihatidan kattalashuviga to'sqinlik qiladi va ularning tuzilishi, ta'mi va ozuqaviy tarkibini saqlab qoladi.
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