Intensification of the Process of Hydration of Cottonseed Oil
Radjabov Mansur FarkhodovichDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanSaparbaeva Nasiba KamilovnaDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanBabajanova Rimajon KurambaevnaDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanKhusainova Muborak SaparbaevnaDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, UzbekistanMavlanov Umrbek BahromovichDepartment of Food Technology, Faculty of Chemical Technology, Urgench State University, Urgench, Khorezm, Uzbekistan
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Abstract
The article examines the effect of ultrasound and milk whey on the hydration of cottonseed, the main factors affecting the process.
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