Keywords
Abstract
Ushbu maqolada meva va sabzavotlarni suvsizlantirish jarayonida ultratovush texnologiyasining samaradorligini oshirishdagi ahamiyati keng qamrovda tahlil qilinadi. An’anaviy suvsizlantirish usullarining cheklovlari, jumladan jarayonning uzoq davom etishi va mahsulot sifatining pasayishi muammolari yoritiladi. Ultratovush texnologiyasi suv molekulalarining faolligini oshirish, mahsulotdan suvni tezroq chiqarish va suvsizlantirish vaqtini qisqartirish orqali jarayonni samaraliroq qilish imkoniyatlari ko‘rib chiqiladi. Shuningdek, ultratovush yordamida mahsulotning oziqaviy qiymati, organoleptik xususiyatlari va mikrostrukturasi saqlanishi haqida ilmiy tadqiqotlar natijalari tahlil qilinadi. Energiya tejamkorligi va iqtisodiy samaradorlik nuqtai nazaridan ham ultratovush texnologiyasining afzalliklari ta’kidlanadi.
References
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