THE IMPORTANCE OF THE PROCESS OF PRE-COOLING OF RAW MATERIALS IN INCREASING THE CONSERVATION OF FRUIT AND VEGETABLE PRODUCTS

Authors

  • Nazirova Rakhnamokhon Mukhtarovna Doctor of Technical Sciences (PhD), Associate Professor of the Department “Technology of storage and primary processing of agricultural products”, Fergana Polytechnic Institute
  • G’ulomova Yulduzkhon Student of the Department of “Technology of storage and primary processing of agricultural products”, Fergana Polytechnic Institute
  • Usmonov Nodirjon Botiraliyevich Lecturer at the Department of “Technology of storage and primary processing of agricultural products”, Fergana Polytechnic Institute
  • Ibragimov Bahodir Yusupaliyevich Lecturer at the Department of “Technology of storage and primary processing of agricultural products”, Fergana Polytechnic Institute;Fergana, Republic of Uzbekista

DOI:

https://doi.org/10.17605/OSF.IO/7B9MF

Keywords:

storage, fruit and vegetable products, agro-industrial complex, storage losses, product quality.

Abstract

The use of cold in the storage of agricultural raw materials is increasingly used. This method is based on the use of artificial cold to maintain the vital functions of fruits and vegetables. The article presents the results of pre-cooling of agricultural raw materials. It has been found that the use of pre-cooling increases the shelf life from 6 to 8 months, depending on the product.

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References

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Published

02-07-2021

How to Cite

[1]
Nazirova Rakhnamokhon Mukhtarovna, G’ulomova Yulduzkhon, Usmonov Nodirjon Botiraliyevich, and Ibragimov Bahodir Yusupaliyevich, “THE IMPORTANCE OF THE PROCESS OF PRE-COOLING OF RAW MATERIALS IN INCREASING THE CONSERVATION OF FRUIT AND VEGETABLE PRODUCTS”, IEJRD - International Multidisciplinary Journal, vol. 6, no. 3, p. 4, Jul. 2021.

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