THE EFFECT OF THE FREEZING PROCESS ON THE PROPERTIES OF FOOD PRODUCTS

Authors

  • Egamkulova Laziza Bakhodirovna Assistant of the Department of Analytical Chemistry, Samarkand State University
  • Egamkulova Dilnoza Bakhodirovna Master’s Student, Samarkand Institute of Economics and Service
  • Egamkulov Davlatbek Bakhodirovich Student, Samarkand Institute of Economics and Service

Keywords:

technological properties, Freezing, thermal stability, storage

Abstract

This article will focus on the preservation of everyday products for consumption without compromising their technological characteristics by freezing them. The article will consist of a scientific and methodological study of the subject based on world experience in this field, a scientific study of its implementation in practice, providing their own suggestions and feedback, preventing negative situations in it.

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Published

2022-10-13

Issue

Vol. 28 (2022): Gospodarka i Innowacje

Section

Articles