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Full-Text Articles in Food Processing
Chromatographic Analysis Of The Effect Of Catalyst Quantities On The Hydrogenization Process, Rakhimov Dilshod, Ruzibayev Akbarali, Eyupov Edem, Dadamukhamedov Khojiakbar
Chromatographic Analysis Of The Effect Of Catalyst Quantities On The Hydrogenization Process, Rakhimov Dilshod, Ruzibayev Akbarali, Eyupov Edem, Dadamukhamedov Khojiakbar
CHEMISTRY AND CHEMICAL ENGINEERING
Oil and fat industry is one of the important sectors of the food industry. Salomas (Hydrogenated oil) for food and technical purposes are the main components of margarine products, toilet, household soaps, various technological lubricants, cosmetic creams and can be used as valuable chemical raw materials. Objective: ox work is to study the effect of the amount of catalyst on the hydrogenation of cottonseed oil by chromatographic analysis of the resulting salomas. It is confirmed that an increase in the amount of the catalyst from 0.05 to 0.4% increases the melting point of salomas and reduces the iodine number, which …
Research Of The Process Of Obtaining Interesterified Fat For Margarine Production On The Basis Of Sunflower Oil And Palm Stearin, Rahimov Dilshod, Ruziboyev Akbarali, Tashmuratov Asatullo, Salijanova Shaxnoza
Research Of The Process Of Obtaining Interesterified Fat For Margarine Production On The Basis Of Sunflower Oil And Palm Stearin, Rahimov Dilshod, Ruziboyev Akbarali, Tashmuratov Asatullo, Salijanova Shaxnoza
CHEMISTRY AND CHEMICAL ENGINEERING
The study presents the results of transesterification of a mixture of sunflower oil and palm stearin in various proportions and dilatometric analysis of the obtained transesterifications was carried out. For example, the ratios in the mixture of sunflower oil and palm stearin 15/85, 25/75, 30/70, 50/50 were subjected to transesterification in the laboratory, and the transesterifications used for the spread and margarine were obtained, and the optimal mixture ratios were determined. By dilatometric analysis, it was found that it is possible to obtain interesterificates in the ratio of a mixture of sunflower oil and palm stearin at 50/50 for a …
Research Of The Process Of Obtaining Interesterified Fat For Margarine Production On The Basis Of Sunflower Oil And Palm Stearin, Rahimov Dilshod, Ruziboyev Akbarali, Tashmuratov Asatullo, Salijanova Shaxnoza
Research Of The Process Of Obtaining Interesterified Fat For Margarine Production On The Basis Of Sunflower Oil And Palm Stearin, Rahimov Dilshod, Ruziboyev Akbarali, Tashmuratov Asatullo, Salijanova Shaxnoza
CHEMISTRY AND CHEMICAL ENGINEERING
The study presents the results of transesterification of a mixture of sunflower oil and palm stearin in various proportions and dilatometric analysis of the obtained transesterifications was carried out. For example, the ratios in the mixture of sunflower oil and palm stearin 15/85, 25/75, 30/70, 50/50 were subjected to transesterification in the laboratory, and the transesterifications used for the spread and margarine were obtained, and the optimal mixture ratios were determined. By dilatometric analysis, it was found that it is possible to obtain interesterificates in the ratio of a mixture of sunflower oil and palm stearin at 50/50 for a …