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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

Annotatsiya

<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

Mavzular

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

Identifikatorlar

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

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