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IMPROVEMENT OF SOYBEAN OIL HYDRATION PROCESS

Akhmedov Azimjon NormuminovichDoctor of Technical Sciences , Acting Professor of the Department of Food Technology of Products of the Karshi State Technical University , UzbekistanNormurodova Ugiloy Uroz kiziMethodist University

2026en

Ochiq kirishGibrid

Litsenziya: cc-by

ABI

Annotatsiya

This research focuses on optimizing the hydration process of local soybean oil; it demonstrates changes in the levels of hydratable and non-hydratable phospholipids in relation to the amount of water added, noting that the content of hydratable substances decreases exponentially as the level of non-hydratable phospholipids rises.Increasing the temperature of the soybean oil enhances the separation of hydratable phospholipids, with the highest yield of phospholipids observed upon the addition of 4% moisture and the lowest upon the addition of 2% moisture.

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Identifikatorlar

DOI: 10.29013/ajt-26-7.8-67-70

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