Factors Forming the Quality of Plant Drink from Oat Grain
v. 12 (2022), Articles
v. 12 (2022)

Factors Forming the Quality of Plant Drink from Oat Grain

Articles
Publicado 2022-11-30
Nazirova Rahnamohon Mukhtarovna
Doctor of Technical Sciences, Associate Professor of the Department of Technology of Storage and Primary Processing of Agricultural Products, Fergana Polytechnic Institute
Usmonov Nodirjon Botiralievich
Senior lecturer of the department “Technology of storage and primary processing of agricultural products”, Fergana Polytechnic Institute
Aminjonov Hokimjon
Master student of group M 20-21, Fergana Polytechnic Institute; Fergana, Republic of Uzbekistan
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Mukhtarovna, N. R. ., Botiralievich, U. N. ., & Hokimjon, A. . (2022). Factors Forming the Quality of Plant Drink from Oat Grain. Spanish Journal of Innovation and Integrity, 12, 279-284. Recuperado de http://sjii.indexedresearch.org/index.php/sjii/article/view/670
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Resumo

The purpose of the work is to modernize the technology for the production of vegetable drinks and assess the degree of influence of innovative technology on the quality of the resulting product. The paper considers the current state of the production of vegetable drinks and its development trends, considers the factors that shape the quality of herbal drinks from oat grain. Modern methods of extraction are also studied; the requirements for the quality of vegetable drinks from grain are formulated.

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