Analytical Analysis of Pomegranate Fruit Juice Processing Technology in Uzbekistan and Increase of EMM Energy Effect Duration, Its Chemical and Organoleptic Indicators

Authors

  • Kuzibekov Sardor Komilovich Associate professor of Gulistan State University
  • Uzaidullayev Akmaljon Olimovich Gulistan State University Associate Professor
  • Savriyev Yoldosh Safarovich Associate professor of the Bukhara Institute of Engineering and Technology
  • Haydarov Shahbaz Fayoz Master of Bukhara Institute of Engineering and Technology

Keywords:

pomegranate, processing, export, processes, improvement

Abstract

In this article, the chemical composition of pomegranate juice was examined using ultraviolet and infrared radiation to obtain additional information on the characteristics of electroflotation processes. improvement of working technology and improvement of the quality of produced pomegranate juice is based on the application of electrophysical methods.

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Published

2024-04-17

How to Cite

Komilovich, K. S., Olimovich, U. A., Safarovich, S. Y., & Fayoz, H. S. (2024). Analytical Analysis of Pomegranate Fruit Juice Processing Technology in Uzbekistan and Increase of EMM Energy Effect Duration, Its Chemical and Organoleptic Indicators. American Journal of Engineering , Mechanics and Architecture (2993-2637), 2(4), 52–56. Retrieved from http://grnjournal.us/index.php/AJEMA/article/view/4270

Issue

Vol. 2 No. 4 (2024): American Journal of Engineering , Mechanics and Architecture

Section

Articles