Мақола

Investigation of the influence of microwave energy on the kinetics of the release of juice from apples

Nodir Eshpulatov“Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research University, 39, Kory Niyoziy, Tashkent 100000, UzbekistanDilshod YusupovNamangan engineering-construction institute, 12, Islom Karimov, Namangan 160103, UzbekistanLazizjon AkabirovBukhara Engineering Technological Institute, 15, K.Murtazaeva, Bukhara 200100, UzbekistanDavlat DinikulovTashkent State Agrarian University, 2, University, Tashkent region 111218, UzbekistanNurmirza ToshmamatovNamangan institute of engineering and technology, 7, Kosonsoy, Namangan 160115, Uzbekistan

IOP Conference Series Earth and Environmental Scienceconference2022en

ABI

Аннотация

Abstract This article presents the results of experimental research on the effect of high-frequency electromagnetic field treatment on fruit juice. The interaction of high-frequency electromagnetic field energy with food was studied on the example of apples. Based on the dependence of the kinetics of juice release from fruits on the duration of exposure to an extremely high frequency electromagnetic field. Comparative analysis of apple juice obtained by treatment with ultra-high frequency electromagnetic field energy and by traditional methods. Treatment of fruits with 2400 MHz ultra-high frequency electromagnetic field energy was found to increase excess air pressure in pores, capillaries, and cells due to juice release and core-to-surface temperature. As a result of the occurrence of microbursts in the cells, 70-75% juice was released after pressing of apples due to coagulation of proteins and cell permeability.

Ҳали таржима қилинмаган

Мавзулар

Magnetic and Electromagnetic Effects Food Industry and Aquatic Biology Microbial Inactivation Methods

Идентификаторлар

DOI: 10.1088/1755-1315/1112/1/012081

Иқтибослар ва манбалар

6 та иқтибос 22 та фойдаланилган манба

Кўрсаткичлар — AkademScholar