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FOOD TECHNOLOGY
STORAGE OF EXPORTBOP FRUITS AND DETERMINATION OF THEIR COMPOSITION
Qo 'chqor Dodayev
Professor,
Tashkent Institute of Chemical Technologies, Republic of Uzbekistan, Tashkent E-mail: xoldorovbaxodir [email protected]
Bahodir Xoldorov
Associate professor, Jizzakh Polytechnic Institute, Republic of Uzbekistan, Jizzakh E-mail: xo ldorovbaxodir 7 [email protected]
Shokir Issaqov
Assistant,
Jizzakh Polytechnic Institute, Republic of Uzbekistan, Jizzakh E-mail: [email protected]
Jasur Sadullayev
Master,
Jizzakh Polytechnic Institute, Republic of Uzbekistan, Jizzakh E-mail: [email protected]
ХРАНЕНИЕ ФРУКТОВ ЭКСПОРТБОП И ОПРЕДЕЛЕНИЕ ИХ СОСТАВА
Додаев Кочкор Одилович
профессор,
Ташкентского химико-технологического института, Республика Узбекистан, г. Ташкент
Холдоров Бахадир Баротович
доцент,
Джизакский политехнический институт, Республика Узбекистан, г. Джизак
Иссаков Шокир Аллаберди угли
ассистент,
Джизакский политехнический институт, Республика Узбекистан, г. Джизак
Садуллаев Джасур Мансур угли
магистр,
Джизакский политехнический институт, Республика Узбекистан, г. Джизак
ABSTRACT
This article examines the processing of fruits, vegetables, berries and fruitful products and spices, and also analyzes the production of ready-to-eat canned products from them, which is currently one of the pressing problems of our time.
АННОТАЦИЯ
Библиографическое описание: STORAGE OF EXPORTBOP FRUITS AND DETERMINATION OF THEIR COMPOSITION // Universum: технические науки : электрон. научн. журн. Dodayev Q.O. [и др.]. 2023. 9(114). URL: https://7univer-sum. com/ru/tech/archive/item/15994
A UNiVERSUM:
№9(114)_¿Д ТЕХНИЧЕСКИЕ НАУКИ_сентябрь. 2023 г.
В данной статье исследуется переработка фруктов, овощей, ягод и плодотворной продукции и специй, а также анализируется получение из них готовой к употреблению консервированной продукции что является на нынешний период одной из актуальных проблем современности.
Keywords: organism, subject, jam, safety, raw material, dry matter, desiccator, incubation, sample, acid. Ключевые слова: организм, предмет, джем, безопасность, сырье, сухое вещество, эксикатор, инкубация, образец, кислота.
Fruit is a very useful food product for the human body, because fruit and fruit products contain many nutrients, including essential substances for the human body.
The safety management system in the production of fruit products, including cherry, apple, and plum jams, consists of systematizing the stages that are the methodological basis of risk analysis and determining critical control points, and attaching methodological guidelines to them. Unlike existing approaches, it provides warning and prevention of security violations from the time raw materials are received at the enterprise to the production of products.
Experimental Processed Food Research Methods
Method of determination of dry substances by drying
Detection is carried out using the Chizova device. The method is as follows. Prepare 150x150 mm newsprint packages, fold them diagonally, fold the corners and edges about 15 mm, insert the package into a sheet of parchment slightly larger than the package and fold it diagonally without bending the edges. The bags
Determination of mass
are dried in a Chizhova device at a temperature of 1600C for 5 minutes, cooled in a desiccator for 5 minutes. Weigh the bag to the nearest 0.01 g, fill with 5 ml of test sample, weigh to the nearest 0.01 g, cover the bag with the sample, place it in the device between the plates heated to 1600C and incubate. for 5 minutes. When drying, in order not to rupture the bag and spray the sample, the upper plate of the instrument is raised and kept in this position for 60-90 s until the abundant evolution of vapors stops. Then the plate is lowered and drying continues for 4-3.5 minutes. Bags containing dried samples are cooled in a desiccator for 5 minutes and weighed. The mass percentage of moisture is calculated according to the following formula:
c - a
X =--100%,
b - a
where a is the mass of dried and cooled packaging, g; s.v. - the weight of the bag with the sample, respectively, before and after drying, g;
Table 1.
fraction of dry matter
Indicator Designation Value, g
Glass mass with sand and sticks a 52,5
The mass of glass with sample, sand and stick until dry b 57,6
Sample weight before drying 5,1
After drying, the weighed part, glass mass with sand and stick c 55
Sample weight after drying 1,4
X =
55 - 52,5 57,6 - 52,5
x 100% = 49%
Method for determining the total acidity of acidity Many water-soluble organic acids are chemical components of various food products.
In canned vegetables, no more than 0.7% of total acidity by malic acid, no more than 0.5% in canned fish with tomato filling, and no more than 2% by acetic acid in pickled fillings not much is allowed.
Methods for the determination of total acidity, including, depending on the nature and consistency of the objects under study, standard methods, direct titration of the product or with frequent shaking of the product or after filling with water is reduced to the titration of the obtained filtrate. washing acid and acid salts from the product when heated. The amount of alkali remaining for titration is recalculated to the percentage of acid in the product or for a single acid for ease of comparison
of the acidity of different products. In order to achieve more accurate and comparable results, with minimal time consumption, it is necessary to choose the correct quantitative ratio between the analytical and the water used for extraction, the appropriate solution method and the titration method. In this case, it is necessary to provide at least 3 ml of alkali for titration so that the obtained error does not exceed the permissible one. The same situation should be taken into account when choosing the required amount of filtrate for titration.
The time spent filling the test product with water should ensure that all acidic components of the can go into solution and at the same time be minimal. The acids contained in the can dissolve well in water and within 20-30 minutes. infusions often proceed to aqueous extracts. The use of the continuous stirring method, although it further reduces the time required for washing, increases the filtration time, and sometimes cloudy, un-clearly titrating filtrates are obtained.
№ 9 (114)
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The choice of indicator (litmus, azolitmine, phenolphthalein, etc.) should be experimentally justified and the titration procedure itself should be clearly described.
For colorless or weakly colored solutions, phenol-phthalein is mainly used as an indicator. In general, the titration of weak acids should be carried out in the presence of indicators that change color during a weak alkaline reaction.
These requirements are met by phenolphthalein (as well as thymolphthalein, alkali blue), which change the pH value to about 8.2, which determines the actual end of free acid neutralization. Strong indicators, which are very common in analytical practice, such as methyl orange, methylrot, congorot, and to some extent litmus, are not suitable for our purpose. The pH value at which these indicators change color (methyl orange at pH = 3.1) does not yet indicate complete neutralization of weak organic acids.
The results of the analysis with this titration method are always underestimated. If phenolphthalein is used as an indicator, it should be taken into account that it loses the color of carbonic acid (a number of standards are not taken into account), as a result of which the liquid should be titrated when heated. At the same time, it is necessary to avoid boiling the liquid, because canned food almost always contains volatile acids.
It is difficult to determine the total acidity, because canned aqueous extracts almost always contain turbidity and have a very dense color. Practice with colored liquids (for example, tomato paste), significantly diluting and using 5-6 drops of phenolphthalein can cause errors. The uncertainty of the titration is often due to the fact that when the pH changes, not only the color of the indicator changes, but also the natural dyes of the products under investigation. In such cases, the titration is carried out with a control (ie, with a test solution and a flask with an indicator). The titration is stopped when the color of the analyzed solution changes compared to the control. If alkaliblau b B (2% alcohol solution) or thymolphthalein is used as an indicator, it is easier to determine the end of the reaction.
Acid detection technique
As mentioned above, the method for determining the total amount of acids is reduced to extracting the lat-
ter with water and titrating the extract with alkaline alkali. The variety of techniques also depends on the different methods of extracting water and it is related to the nature of the object being studied. For products that are very dense and have a large amount of fat, such as canned vegetables and fish, which make it difficult to extract these acids, the infusion method is used, followed by filtration.
According to OST 559, the total acidity of canned food products is determined as follows.
An average 10 g portion of the sample is weighed in a beaker on a technochemical scale and transferred to a 250 ml flask by rinsing with distilled water through a funnel. The flask is filled to about 3/4 of its volume with distilled water, shaken well, and heated to 80C in a water bath. Then the flask is removed from the bath and left for 30 minutes, shaking occasionally.
The flask is cooled to room temperature under the tap, filled to the mark with distilled water, closed with a stopper and thoroughly mixed.
Filter the liquid through a dry pleat filter into a dry beaker or flask.
Pipette 50 ml of the filtrate into a conical flask with a capacity of 200-250 ml, add 3-5 drops of 1% alcohol solution of phenolphthalein and titrate with 0.1 N alkaline solution.
For colored solutions, the end of titration is set using sensitive litmus paper.
Total acidity is expressed as a percentage based on the corresponding acid. The calculation is made according to the following formula:
Х =
К - 5 • 100
а
where: X is acidity (in %), 5 is the number of milliliters of a complete 0.1 N alkali solution, K is the conversion factor for the corresponding acid: 0.0067 for malic acid 0.0064 for citric acid 0.0090 for lactic acid 0.0075 for tartaric acid
a is the weighed amount of the tested substance (or the volume obtained for liquid products).
References:
1. Ermatov O.S. "Mevachilik va sabzavotchilik" Darslik. Toshkent-2023.
2. Issaqov Sh.A. "Oziq-ovqat xavfsizligi asoslari" O'quv qo'llanma. Toshkent-2023.
3. Issakov Shokir Allaberdi oglu Methods of optimization of the fruit drying process. "Universe: technical science" 6(99). Moscow 2022.
4. Tukhtamishev, S., Xudayberdiyev, R., & Tukhtamishova, G. (2023).MECHANIZED APPARATUS FOR CUTTING MELON FRUIT INTO ANNULAR SLICES. Science and innovation, 2(A1), 252-255.
5. Kamola Usmanova, Soxib Islamov, Zohida Norkulova, Guzal Kobilova, Muhabbat Matchanova, Shokir Isakov, Ezoza Khalmuradova. E3S Web of Conferences 377, 03009 (2023).
6. Javsurbek, K., Abror, J., Akhmad, N., & Shakir, I. (2023). REQUIREMENTS FOR THE QUALITY OF RAW MATERIALS PROCESSED IN THE INDUSTRY. Universum: технические науки, (1-4 (106)), 47-49.
