THE IMPACT OF PHYSICAL-CHEMICAL CHANGES ON THE QUALITY OF FOOD HYDROGENATED FAT DURING STORAGE

Authors

  • Djuraeva Nafisa Radjabovna candidate of technical sciences, associate professor of “Food technology” department, Bukhara Engineering-Technological Institute
  • Bakhtiyarov Sardorbek Bakhtiyarovich candidate of technical sciences, senior lecturer of “Food technology” department, Urgench State University
  • Khafizova Manzura Nematovna engineer of the department of technical means of learning, Bukhara Engineering-Technological Institute

Abstract

Modification of vegetable oils by hydrogenation is implemented in order to convert liquid vegetable oils into solid ones, while the selection of process conditions allows obtaining hydrogenated fats of varying degrees of hardness, which allows expanding their assortment and scope of application [1]. Vegetable oils are liquid in ordinary condition; therefore, many manufacturers use the method of hydrogenation in the presence of a catalyst to obtain a more solid consistency. During the hydrogenation process, hydrogen molecules are added to the oil to change the texture, stability, and increase the shelf life of the final product.

References

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Published

2022-04-30

How to Cite

Djuraeva Nafisa Radjabovna, Bakhtiyarov Sardorbek Bakhtiyarovich, & Khafizova Manzura Nematovna. (2022). THE IMPACT OF PHYSICAL-CHEMICAL CHANGES ON THE QUALITY OF FOOD HYDROGENATED FAT DURING STORAGE. INTERNATIONAL JOURNAL OF RESEARCH IN COMMERCE, IT, ENGINEERING AND SOCIAL SCIENCES ISSN: 2349-7793 Impact Factor: 6.876, 16(4), 94–99. Retrieved from https://gejournal.net/index.php/IJRCIESS/article/view/1965