THERMOGRAVIMETRIC ANALYSIS OF SECONDARY POMEGRANATE REPROCESSED EXTRACT

Buriev Kh. A; Eshmatov F. Kh.; Nomozov A. K

Authors

Buriev Kh. A 1Termiz Institute of Engineering and Technology, Assistant of the Department of Light Industry and Food Technologies, Termiz
Eshmatov F. Kh. Doctor of philosophy of technical sciences (Ph.D), Tashkent Chemical Technology Institute, Tashkent.
Nomozov A. K Senior lecturer of Departmet of Chemical Technology, Termiz Institute of Engineering and Technology

Keywords:

Pomegranate fruit juice concentrate anardana jam candies

Abstract

Human beings have cultivated pomegranate (Punica granatum L.) for its medicinal and nutritious properties for over 4000 years. Pomegranate fruit with 2.5–three million tons of annual global production is used to manufacture a wide range of food products such as fruit juice, concentrate, anardana, jam, candies, toppings, and canned arils besides its fresh consumption

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