SCIENCE & INNOVATION

ANALYSIS OF THE METHODS OF IMPROVING THE FRYING PROCESS IN THE PRODUCTION OF VEGETABLE OILS

27.01.2023 International Scientific Journal "Science and Innovation". Series A. Volume 2 Issue 1

A.A.Nurmuxamedov, A.M.Jankorazov

Abstract. This article describes the findings of a study on the enhancement of pipeline process equipment for vegetable oil manufacturing. Dry and moist roasting methods. Water, heat, and steam have an impact on the roasting process. Specialized equipment and aggregates are used to carry out procedures. Gas boilers and humidifying-evaporating screws are used for this purpose. Also explored are methods for improving the efficiency of frying foods in a cooking pot. In estimating food processing regimens, physicochemical qualities of the product are crucial.

Keywords: pipe, dry, wet, heat, process, solution, moisture elasticity, vaporizer, enzyme, steam, open steam, seed, and screw.