Central Asian Food Engineering And Technology

The influence of fertilizers on autumn wheat production under different soil conditions

2023-05-18T17:22:58+08:00

The main aim of the research is to deal with the influence of the nutritions regime to the technological indexes which show the quality of the grain Polovchanka, the sort of winter wheat, in conditions of light grey earth soil in Kashkadarya Province.

Study of changes in some flour quality indicators when wheat grain moisture changes before grinding

2023-05-19T19:40:14+08:00

In this article, one of the main technological processes in the production of flour from wheat grain, during the hydrothermal processing of grain, changes in the moisture content of grain
according to some quality indicators of flour are studied in connection with a change in moisture content before grinding. First of all, the required amount of water was calculated according to the existing method based on the initial moisture content of the grain. As a result, the quality indicators of flour, including the whiteness and ash content of flour, changed in a positive direction with an increase in grain moisture.

Study of foaming in clay suspensions depending on the content and nature of the surfactant

2023-05-19T19:08:37+08:00

The article presents the results of an experiment to study the effect of surfactant concentration and type on foam formation in clay suspensions. As a result of the study, it was found that the addition of surfactants to the system leads to an increase in the volume of foam, and the most significant effect is observed when using surfactants of the type OP-10. With an increase in the concentration of surfactants to a specific value (0.3%), a sharp increase in the height of the foam is observed; however, a further increase in the concentration does not have a significant effect on the
amount of the formed foam. The study also showed that the height of the foam in the system with surfactant type OP-10 is higher than in the system with surfactant type GKJ-11, which indicates greater foam adsorption at the liquid-air interface. The study of the surface tension of surfactant solutions showed that the surfactant type OP-10 has more significant properties of the surfactant than the surfactant type GKJ-11. These results may be useful to improve the foaming in slurry drilling fluids using various types and concentrations of surfactants.

Calculation of hazardous substances emitted from vehicles by fuel type

2023-05-19T18:42:44+08:00

There are several ways to calculate the amount of harmful vehicle emissions into the atmosphere. The article made a theoretical calculation of the amount of harmful emissions emitted by vehicles into the atmosphere, depending on the type of fuel.

Justification of the choice of enzymes for introducing flour

2023-05-19T18:25:32+08:00

Enzyme preparations play a significant role in biotechnological processes for obtaining food products. The classification of enzymes, the specificity of their action on various substrates, and the processes for obtaining enzyme preparations based on microorganisms - enzyme producers are presented. The monitoring of the world and domestic market of enzyme preparations used in the food industry was carried out. The questions of the effectiveness of enzymes for the production of flour products are considered.

New design of inter-saw gasket for fiber-separating machines

2023-05-19T18:17:30+08:00

The article presents data on the substantiation of a new design of gaskets for saw gins, characterized by a lightweight type and a composite structure of individual steel elements (disk with splines, rim), welded after preliminary assembly.
The steel structure of the inter-saw gasket, as shown by experimental studies on axial compression, in contrast to aluminum design, is characterized by high strength, less permanent deformation, increased hardness and the ability to maintain performance for a long time under repeated operation without violating the technological conditions of ginning.

Simulation of hydrocyclones in the production of potassium chloride

2023-05-19T18:07:41+08:00

Using Aspen Plus software to separate free-flowing solids from gas or air, the dedicated
cyclone is widely used to separate various vapors and solids from hot air after KCl drying, reducing
industrial scale air pollution, recovering valuable products or negatively affecting the process.
development of a computer model that ensures the exclusion of degreasing substances that are harmful and capable of harming devices.

Features of the economy of geodetic production and its impact for cost accounting

2023-05-19T17:54:06+08:00

In this article, the organization of production, its resource provision and economic management, including the main and working capital. the volume of investment is largely determined by the type of production. Type of production-the nomenclature is devoted to the classification category of production, which is characterized by the principles of breadth, regularity, stability and volume of output, use of production resources, determining the path and prospects for further development of economic entities.

Study exposure to proteolitic enzymes bugs-turtle on the quality of wheat gluten

2023-05-19T17:26:13+08:00

At the same time, the issue of ensuring the quality of wheat, its technological properties, is of social and economic significance, since bread and bakery products occupy a special place in the nutrition of the population of the Republic, as traditional, irreplaceable products of everyday demand, available to all segments of society. Along with the increase in wheat production, improving its quality, a certain part of the wheat is used for fodder, technical and other purposes due to the insufficient quantity and low quality of gluten. One of the reasons for the decline in the quality of
the gluten of food wheat is the damage to crops by the pest "turtle bug".

Evaluation of the quality of glycerin obtained from cotton salomas

2023-05-19T16:58:03+08:00

Since glycerin is obtained from vegetable oils and fats, its quality directly depends on the quality of oil and fat. Also, the methods and technologies of obtaining and processing glycerine affect
the quality of glycerine. Based on the results of IK analysis, it was shown that the use of a mixture of
adsorbents to improve the quality of distilled glycerin is effective in the research work. If we look at the IR analysis results of purified glycerol, the IR spectrum of glycerol showed O-H stretching at 3338.15 cm -1 , and C-H stretching was detected in the peaks in the region of 2800-2950 cm -1 . The C=O stretching band present in unbleached glycerol at 1736.58 cm -1 is not present in the spectra of eluted glycerol. It was observed that the peaks observed in the spectra above 3600 cm -1 also disappeared. This means that the phenolic group of substances in refined glycerin has been purified.

Energy processes during integrated drying using physical stimulations by moisture removal

2023-05-19T16:32:15+08:00

The work presents the results of the research of an integrated circuit in order to read the influence of differential blocks on the drying process. The experiments were carried out selectively on a new integrated circuit due to heating of an air flow with pulsating oscillations.

Flour milling products on the domestic market of Uzbekistan study of standard indicators using modern laboratory equipment

2023-05-19T15:18:41+08:00

It is known that for average physical activity, a person is recommended to consume food
products equal to 1200-1300 kJ of calories per night. 100 g of bread contains 1100-1300 kJ. The amount of food required for proper nutrition depends on people's age, gender, work activity and climatic conditions. In terms of nutritional value, flour and flour products rank high.
Year by year, the population's demand for high-quality flour products is increasing, and as a result, manufacturers are taking measures to further improve the quality of products. As a result, manufacturers require monitoring of product analysis with modern equipment and facilities. In addition, manufacturers
are constantly researching not only their own flour products, but also the products of enterprises that produce similar products.

Changes in quality indicators during storage of vegetable oils with different moisure

2023-05-19T14:47:20+08:00

Today, the production of vegetable oils is increasing day by day. This requires that they be delivered to consumers correctly and within safety criteria. It is known that the conditions for storing food products, including oil and fat products, are not always fully provided on the shelves. This negatively affects their quality indicators. In the study, refined cottonseed, sunflower and soybean oils of the highest grade were taken and stored and their physicochemical parameters were constantly analyzed. At the same time, it was found that during long-term storage of products with different levels of humidity, the amount of peroxides in them increases to varying degrees.

Study of the influence of a solvent in the production of vegetable oils

2023-05-18T17:23:44+08:00

Today, extraction gasoline is used in the production of vegetable oils. For several years, this solvent was not enriched with any additives to improve the efficiency of vegetable oil production, or another type of solvent was not used instead. For this reason, in our research work, instead of extraction gasoline, we proposed its analogue. Based on the results obtained, it was determined that the proposed analogue allows to speed up the process and improve the quality of the extracted oil compared to traditional extraction gasolines.

Organization of primary school students with free breakfasts

2023-05-17T19:21:33+08:00

Among the different types of the population, primary school students are a particularly important stratum. Because in secondary educational schools children are fed 3-4 times. When a child grows up and enters primary school, he is not fed in schools, because today there is no way to provide him with proper nutrition. As a result, there is a lack of vitamins, micro- and macronutrients necessary for the development of the child's body, and the energy sources used during schooling cannot be adequately covered. Such situations have a negative impact on the health of our children, who are the future of our country. Many diseases occur in children due to anemia, avitominosis, deficiency of calcium, phosphorus, iodine.

О‘smir yoshdagi qizlarda tolerantlik tafakkurini shakllantirishda maktab, oila va mahalla institutlarining hamkorligi

2023-05-18T17:17:52+08:00

Ushbu maqolada о‘smir qizlarda tolerantlik tafakkurini shakllantirish davlatni mustahkamlash, uning havfsizligini muhofaza qilish, qizlarni turli mafkuraviy yot g‘oyalardan asrash, ularni bag‘rikenglik asoslarida hayotga tayyorlashda muhim ahamiyat kasb etishi maqolada ilgari suriladi. Shuningdek, tolerantlik tafakkurini shakllantirish orqali oila, maktab, nodavlat tashkilotlari hamkorligi asosida pedagogik jaryonni tashkil etish maqsadga muvofiqligi keltirilgan.

Quality indicators of wheat

2023-05-18T14:55:17+08:00

Establishment of the optimal norms of mineral fertilizers against the background of the application of organic fertilizers (manure) for the wheat variety Polovchanka in the conditions of old irrigation of light gray soils and the rationale for their positive effect on growth, development, crop, damage. The main research area is to solve the influence of the quality of the regime on the technological indicators that show the quality of the Polovchanka grain, a variety of winter wheat in light-gray soil conditions in the Kashkadarya region.

Особенности разработки контента сетевого стенда по дисциплине «органическая химия»

2023-05-18T14:54:59+08:00

Несмотря на то, что подготовка студентов к развитию исследовательской деятельности, рассматриваемых в статье, не являлас конкретным объектом исследования, в ходе исследования было убеждено, что вопросы развития их исследовательских компетенций были проанализированы с разных сторон. В результате изучения теоретических работ были описаны условия повышения мотивации к дициплине «Химия» с использованием STEM-технологий. Позволило узнать характер научных направлений проблемы исследовательской деятельности. STEM-технологии гарантируют повышение эффективности учебного процесса и достижение планируемых результатов обучения. Основное направление-создание условий для личности учащегося и формирования уровня знаний личности. Применение элементов технологии STEM обеспечивает повышение эффективности учебного процесса, позволя преподавателю устанавливать логические связи между изучаемыми дисsиплинами. Кроме того, обеспечивает развитие мотивационной сферы учащегося, интеллекта, самостоятельности, коллективистских
качеств, способности контролироват и управлят своей учебно-познавательной деятельностью.
Наша цел в этой статье-определит области образования STEM, в которых используются подходы
сетевого стенда, обобщит некоторые ключевые выводы об использовании сетевого стенда в
образовании STEM и представит методы. Мы выделили один конкретный случай, когда
исследователи использовали междициплинарную структуру для всесторонней оценки сетевого
стенда. Хотя сетевой стенд не был широко изучен или использован в химическом образовании, многие концептуальные основы, используемые в других учебных дисциплинах STEM, могут
быть использованы в химическом образовании. Мы считаем, что преимущества, наблюдаемые
при использовании подходов сетевого стенда в других дициплинах STEM-образования, могут
способствоват аналогичным результатам в химическом образовании.

Study of the effect of local soy lecithin on the emulsion stability of margarines

2023-05-18T14:39:36+08:00

The emulsifier is the main raw material for the production of emulsion products, including margarine. To date, soy lecithin E322 is imported to our republic from abroad and is widely used in the margarine industry. The aim of the study is to use soy lecithin extracted from local soybean oil in the production of margarine products and compare it with E322. As a result, the efficiency of lecithin extracted from local soybean oil for margarines with a high solid fat content was higher than E322.

Selection of the fat phase for obtaining the basis of margarine

2023-05-18T13:08:16+08:00

Today, the requirements for proper nutrition and a healthy lifestyle are increasing every day. However, the population of our country has long been consuming a large amount of fat (including margarine) products, and the fulfillment of the above requirements creates certain problems. One effective solution to these problems is to change the composition of the daily consumed products and bring them to the level of requirements. The purpose of the research is to increase the biological value of the resulting product by enriching the fat base of margarine with polyunsaturated fatty acids. For this, it is proposed to completely abandon the traditional hydrogenated fat, and an interesterified mixture based on beef fat, cotton palmitin and soybean oil is proposed.

Formulation of milk margarine recipe based on soy milk

2023-05-18T13:07:12+08:00

Since margarine is a substitute for butter, milk is added in most margarine recipes. However, the cost of margarine obtained for the cost of cow's milk exceeds. The article presents the results of experiments on obtaining milk from soy beans and its use in place of cow's milk in margarine. When soy beans were taken and analyzed using soy milk in an traditional way, it was found that its ingredients were close to those of cow's milk. In particular, the protein content is 3.48% in soy milk and 2.31-2.84% in cow's milk. The carbohydrate content is 2.10% and 8.48 8.91%, the fat content is 1.96% and 0.11-0.14%, and the ash content is 0.28% and 0.21-0.26%, respectively. Cow's milk made a serious difference from soy milk in the amount of carbohydrates. On the basis of the resulting soy milk, a margarine recipe was formed and margarine was prepared. All the margarines obtained complied with the requirements of O’zDSt 3317-2018 in terms of quality indicators. It was observed that the consistency (plasticity, solubility, surface area on the cut) of margarines obtained only on the basis of the recipe with the addition of soy milk is relatively good.

Deep hydrogenation of cotton palmitin with regenerated catalyst to obtain improved bakery oils

2023-05-18T13:06:59+08:00

Today, in our Republic, most of the baking oils are margarines prepared on the basis of food salami. These margarines do not meet the standards of trans acid content (more than 2%). The research paper presents the results of hydrogenation of cotton palmitin in the presence of a regenerated catalyst, the melting temperature of which is less than 59 °C and the iodine number of no more than 6, and the preparation of a recipe for margarine with reduced trans acid content, which is used in baking based on it.

Research of the physico-chemical indicators of oils used in chocolate products

2023-05-18T13:06:11+08:00

Coconut oil should be used in chocolate and chocolate products. However, due to the high cost of coconut oil, its substitutes have been developed. The article contains information about cocoa used in chocolate products and oils used instead. Also, the results obtained as a result of the analysis of the physical-chemical parameters of confectionery oils and coconut oil substitutes used in chocolate products are presented. As a result of the research, it was found that the amount of trans fatty acids in the analyzed oils is higher than the standard norms.

Research of hydrogenation technology of vegetable oils in supercritical fluid condition

2023-05-18T11:49:26+08:00

Today, reducing the amount of trans acids in fats is one of the urgent issues, and several methods of its elimination have been developed. In this study, the technology of hydrogenation of vegetable oils in the state of supercritical fluid was studied through literature analysis. The principle scheme of the technology of hydrogenation of vegetable oils in the state of supercritical fluid has been developed and the norms of the technological regime have been determined.

Alkaloids and their research

2023-05-18T11:49:07+08:00

Alkaloids differ in their physiological effects: some of them weaken or stimulate the nervous system, others paralyze nerve endings, dilate or narrow blood vessels, and others are considered to have an analgesic effect. It is studied using methods such as chromatography, spectroscopy, and continues to get high results in these methods. The advantage of this method is that in the study of alkaloids, the additives contained in alkaloids are considered extremely necessary for the study of organic and meningeal substances, as well as for the analysis of biological objects. The chromatography method is widely used in the study of detection, isolation of compounds contained in alkaloids. On the other hand, the spectroscopy method is studied by exposing light to alkaloids. The chemical composition of alkaloids is studied by ultraviolet light and some reagents.

Research on the process of effective refining of vegetable oils

2023-05-18T11:48:54+08:00

The effect of various reagents on the quality parameters of cottonseed oil was investigated and the optimal reagents were selected. In the alkaline refining of cottonseed oil, the use of an aqueous solution of sodium silicate instead of a portion of the traditional caustic soda has been found to improve the quality of the oil. The technology of step-by-step refining of cottonseed oil with aqueous solutions of traditional caustic soda and sodium silicate has been developed.

Study of millet and its processing products as a raw material for concentrated dry mixtures

2023-05-17T19:22:47+08:00

The article presents data on the study of the chemical composition of seeds of local varieties of millet and considers the possibility of its use in the production of concentrated dry mixes. Millet is one of the oldest grain crops cultivated in many regions of Uzbekistan. Millet groats and flour are produced from millet. Millet occupies one of the first places in terms of taste and nutritional value. Millet is considered one of the most nutritious and least allergenic grains. Millet is a source of some vitamins (especially the B group), starch, amino acids, minerals and fiber. Millet is easily absorbed by the body and has a general strengthening effect on it. The analysis of the presented data confirms that millet is a product of high nutritional value and is recommended for use in the production of concentrated dry mixes.