Maqola

Intensification of process of hydration of soybean oil with use of ultrasonic impact

Azimjon AkhmedovKarshi engineering economics institute, Karshi, UzbekistanYusuf AzimovKarshi engineering economics institute, Karshi, Uzbekistan

E3S Web of Conferencesjournal2023en

ABI

Annotatsiya

This scientific article presents the results of ultrasound on changes in the yield of phospholipids, lecithin, and cephalin in soybean oil depending on the intensity of the soybean oil hydration process and the consumption of the hydrated solution, conventional mixing, and ultrasound exposure, as well as 20-22 Due to the use of high-frequency ultrasound exposure, the amount of non-hydratable phospholipids in soybean oil was reduced.

Mavzular

Food Industry and Aquatic Biology Edible Oils Quality and Analysis Radiation Effects and Dosimetry

Identifikatorlar

DOI: 10.1051/e3sconf/202336504032

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