Petrushkani individual tez muzlatish (IQF) usulida saqlash texnologiyasi

Xasanova Xolida Ibodullayevna; Suvonqulov Raxmatilla Alimardon o`g`li

Petrushkani individual tez muzlatish (IQF) usulida saqlash texnologiyasi

Authors

Xasanova Xolida Ibodullayevna ―TIQXMMI‖ MTU dotsenti
Suvonqulov Raxmatilla Alimardon o`g`li ―TIQXMMI‖ MTU talabasi

Keywords:

Petrushka, IQF, muzlatish, oziqaviy qiymat, C vitamini, saqlash texnologiyasi.

Abstract

Petrushka (Petroselinum crispum) o‗zining yuqori biologik faolligi, C
vitamini, flavonoidlar va efir yog‗lariga boyligi bilan oziq-ovqat sanoatida keng
qo‗llaniladi. Lekin uning tez buziluvchanligi uni uzoq muddat saqlashni qiyinlashtiradi.
Ushbu maqolada petrushkani Individual Tez Muzlatish (IQF) texnologiyasi asosida saqlash
bosqichlari, bu texnologiyaning afzalliklari, oziqaviy moddalarning saqlanishi va
mikrobiologik xavfsizlik masalalari yoritilgan.

References

Journal of Food Science (2023). ―Quick Freezing Technologies in Vegetable

Processing‖.

Heliyon (2024). ―Effect of IQF on the Nutritional Content of Parsley‖.

FAO Guidelines (2022). ―Handling and Storage of Leafy Greens‖.

Food Chemistry (2023). ―Vitamin C Stability During Processing‖.

FPS Systems (2023). ―IQF Freezer Applications in Herb Processing‖.

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Published

2025-05-20

How to Cite

Xasanova Xolida Ibodullayevna, & Suvonqulov Raxmatilla Alimardon o`g`li. (2025). Petrushkani individual tez muzlatish (IQF) usulida saqlash texnologiyasi . SAMARALI TA’LIM VA BARQAROR INNOVATSIYALAR JURNALI, 3(5), 518–525. Retrieved from https://innovativepublication.uz/index.php/jelsi/article/view/3155