Abstract
Ushbu tezisda uzumni mayizga qayta ishlash jarayonida qo‘llaniladigan quritishdan oldingi ishlovlarning, xususan issiq suvda qisqa muddatli ishlov berish hamda ishqoriy eritmalar bilan ishlov berishning quritish kinetikasi va fenol birikmalarining saqlanishiga ta’siri tahlil qilindi. Uzum po‘stlog‘idagi tabiiy mum qatlami namlikning tashqariga chiqishini cheklashi sababli dastlabki ishlov quritish jarayonining muhim bosqichi hisoblanadi. Adabiyotlar tahlili ishqoriy eritmalar po‘stloq yuzasidagi mum qavatini qisman eritib, mikro yoriqlar hosil qilishi va namlik diffuziyasini tezlashtirishini ko‘rsatadi. Issiq suv bilan ishlov berish esa kimyoviy qoldiq hosil qilmasdan po‘stloq o‘tkazuvchanligini oshirishi mumkin, biroq harorat va davomiylik noto‘g‘ri tanlanganda fenol birikmalarining termik va oksidativ yo‘qotilishi kuchayadi. Shu bois quritish vaqtini qisqartirish va biofaol komponentlarni saqlash o‘rtasida muvozanatni ta’minlaydigan yumshoq ishlov rejimlarini tanlash asosiy texnologik vazifa sifatida qaraladi.
References
1. Doymaz, İ., & Altıner, P. (2012). Effect of pretreatment solution on drying and color characteristics of seedless grapes. Food Science and Biotechnology, 21(1), 43–49. https://doi.org/10.1007/s10068-012-0006-4
2. Esmaiili, M., Sotudeh-Gharebagh, R., Cronin, K., Mousavi, M. A. E., & Rezazadeh, G. (2007). Grape drying: A review. Food Reviews International, 23(3), 257–280. https://doi.org/10.1080/87559120701418335
3. Farias, C. A., Moraes, D. P., Lazzaretti, M., Ferreira, D. F., Zabot, G. L., Barin, J. S., Ballus, C. A., & Barcia, M. T. (2021). Microwave hydrodiffusion and gravity as pre-treatment for grape dehydration with simultaneous obtaining of high phenolic grape extract. Food Chemistry, 337, 127723. https://doi.org/10.1016/j.foodchem.2020.127723
4. Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R. D., & Capanoglu, E. (2016). A review on the effect of drying on antioxidant potential of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 56(sup1), S110–S129. https://doi.org/10.1080/10408398.2015.1045969
5. Karadeniz, F., Durst, R. W., & Wrolstad, R. E. (2000). Polyphenolic composition of raisins. Journal of Agricultural and Food Chemistry, 48(11), 5343–5350. https://doi.org/10.1021/jf0009753
6. Kassem, A. S., Shokr, A. Z., El-Mahdy, A. R., Aboukarima, A. M., & Hamed, E. Y. (2011). Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air drying. Journal of the Saudi Society of Agricultural Sciences, 10(1), 33–40. https://doi.org/10.1016/j.jssas.2010.05.001
7. Patidar, A., Vishwakarma, S., & Meena, D. (2021). Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes. Food Frontiers, 2(1), 46–61. https://doi.org/10.1002/fft2.64