Мақола

STUDY OF THERMODESTRUCTIVE CHANGES IN MILK POWDER DEPENDING ON THERMAL EXPOSURE

Khasan SagdiyevDepartment of Biotechnology, Tashkent State Technical University;Mokhira ZokirkhujaevaDepartment of Food Technology, Tashkent chemical-technological Institute;Mirolim AripovDepartment of Food Technology, Tashkent chemical-technological Institute;Ulugbek KadirovDepartment of Food Technology, Tashkent chemical-technological Institute;Sherzod MamatovWebster University in Tashkent

Austrian Journal of Technical and Natural Sciencesjournal2024en

ABI

Аннотация

<p style="margin-left:0cm; margin-right:0cm; text-align:justify">In this work, we looked at the weight loss of a dry milk sample depending on time with increasing temperature in the range of 80 - 120°C. Experimental data on the kinetics of the thermal decomposition process of whole milk powder for conditions of iso

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Мавзулар

Freezing and Crystallization Processes Food Industry and Aquatic Biology Microencapsulation and Drying Processes

Идентификаторлар

DOI: 10.29013/ajt-24-3.4-41-45

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