Mirzamad Odinaev, Shuhrat Akhmedov, Nodir Djalilov, S. Ganiev, Fakhriddin Kurbanov
{"title":"水果制品的制备及其化学和感官评价分析","authors":"Mirzamad Odinaev, Shuhrat Akhmedov, Nodir Djalilov, S. Ganiev, Fakhriddin Kurbanov","doi":"10.1051/e3sconf/202338903035","DOIUrl":null,"url":null,"abstract":"Processing of fruits and grapes and the creation of high-quality food items are completely consistent with the requirements of not destroying the produced crop. Making candied fruits from fresh fruits is a processed product that can increase the shelf life of the fruits by many years. The processing of fruits and grapes to produce high-value food products can be done without destroying the cultivated crop. Candied fruits, for example, are a processed product made from fresh fruits that can significantly prolong their shelf life for many years. Research was conducted in 2021-2022 at the Scientific Research Institute of Horticulture, Viticulture and Winemaking named after Academician M. Mirzaev “Department of Storage and Processing of Fruit and Grapes”. The results depicted that the dry matter content of candied fruits was generally higher than 70-75%, which was consistent across most sources. An analysis of processed products made from grain fruits showed that candied fruits made from apricots had a dry matter content of 94.5-97.2%, while peaches had a dry matter content of 93.8-95.1%, and plums had a dry matter content of 85.7-88.6%. It is worth noting that apricots and peaches contained particularly high levels of dry matter.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Preparation of fruit products and analysis of their chemical and organoleptic assessment\",\"authors\":\"Mirzamad Odinaev, Shuhrat Akhmedov, Nodir Djalilov, S. Ganiev, Fakhriddin Kurbanov\",\"doi\":\"10.1051/e3sconf/202338903035\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Processing of fruits and grapes and the creation of high-quality food items are completely consistent with the requirements of not destroying the produced crop. Making candied fruits from fresh fruits is a processed product that can increase the shelf life of the fruits by many years. The processing of fruits and grapes to produce high-value food products can be done without destroying the cultivated crop. Candied fruits, for example, are a processed product made from fresh fruits that can significantly prolong their shelf life for many years. Research was conducted in 2021-2022 at the Scientific Research Institute of Horticulture, Viticulture and Winemaking named after Academician M. Mirzaev “Department of Storage and Processing of Fruit and Grapes”. The results depicted that the dry matter content of candied fruits was generally higher than 70-75%, which was consistent across most sources. An analysis of processed products made from grain fruits showed that candied fruits made from apricots had a dry matter content of 94.5-97.2%, while peaches had a dry matter content of 93.8-95.1%, and plums had a dry matter content of 85.7-88.6%. It is worth noting that apricots and peaches contained particularly high levels of dry matter.\",\"PeriodicalId\":11445,\"journal\":{\"name\":\"E3S Web of Conferences\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"E3S Web of Conferences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1051/e3sconf/202338903035\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"E3S Web of Conferences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1051/e3sconf/202338903035","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Preparation of fruit products and analysis of their chemical and organoleptic assessment
Processing of fruits and grapes and the creation of high-quality food items are completely consistent with the requirements of not destroying the produced crop. Making candied fruits from fresh fruits is a processed product that can increase the shelf life of the fruits by many years. The processing of fruits and grapes to produce high-value food products can be done without destroying the cultivated crop. Candied fruits, for example, are a processed product made from fresh fruits that can significantly prolong their shelf life for many years. Research was conducted in 2021-2022 at the Scientific Research Institute of Horticulture, Viticulture and Winemaking named after Academician M. Mirzaev “Department of Storage and Processing of Fruit and Grapes”. The results depicted that the dry matter content of candied fruits was generally higher than 70-75%, which was consistent across most sources. An analysis of processed products made from grain fruits showed that candied fruits made from apricots had a dry matter content of 94.5-97.2%, while peaches had a dry matter content of 93.8-95.1%, and plums had a dry matter content of 85.7-88.6%. It is worth noting that apricots and peaches contained particularly high levels of dry matter.
期刊介绍:
E3S Web of Conferences is an Open Access publication series dedicated to archiving conference proceedings in all areas related to Environment, Energy and Earth Sciences. The journal covers the technological and scientific aspects as well as social and economic matters. Major disciplines include: soil sciences, hydrology, oceanography, climatology, geology, geography, energy engineering (production, distribution and storage), renewable energy, sustainable development, natural resources management… E3S Web of Conferences offers a wide range of services from the organization of the submission of conference proceedings to the worldwide dissemination of the conference papers. It provides an efficient archiving solution, ensuring maximum exposure and wide indexing of scientific conference proceedings. Proceedings are published under the scientific responsibility of the conference editors.