Articles, Books, & Book Chapters
Permanent URI for this collectionhttps://dspace.kstu.uz/handle/123456789/136
Browse
Recent Submissions
Item type: Item , Study of the mechanism and efficiency of using mineral-organic bleaching-filtering agents in polishing refining(Kompleksnoe Ispolzovanie Mineralnogo Syra = Complex Use of Mineral Resources, 2028-01-01) Axmedov Azimjon Normo‘minovich,In this scientific study, the main objective is to purify vegetable oils stored in the state reserve for an extended period to reach consumable quality based on their physicochemical parameters. In the experiments, polishing refining of cottonseed oils stored for 6 months or longer was carried out. By analyzing the physicochemical parameters of polishing-refined vegetable oils, selective bleaching-filtering agents (BFAs) with various pore structures were obtained for use in the bleaching-filtration stage. The BFAs were obtained through acid activation of bentonitic and opoka-type clays, as well as pyrolysis of sunflower husk. The filtration capacities of each activated BFA toward polishing-refined oils were investigated. The findings show that the highest efficiency was achieved when a composite BFA of the BK grade-prepared at a 1:1 mass ratio of acid-activated Navbahor alkali bentonite (ANAB) and pyrolyzed sunflower husk (P-SH) was added at 1.5-2.0% relative to the oil mass. The research results demonstrate that a composition consisting of polar organic and non-polar inorganic components was successfully obtained, capable of filtering fine soapstock particles while not resisting pressure buildup during the filtration process.Item type: Item , Utilization of Sunflower Oil Winterization Waxes as Functional Ingredients in Cosmetic Cream Formulations(CHEMICAL ENGINEERING TRANSACTIONS, 2026-10-28) Axmedov Azimjon Normo‘minovich,The present study focuses on the separation, purification, and application of waxy substances obtained as waste from the winterization of sunflower oil, with the aim of partially or completely replacing stearic acid in cosmetic cream formulations. A key challenge addressed in this research is the removal of perlite particles and the isolation of high-purity wax fractions suitable for cosmetic use. In the experimental work, a mixture of waxy substances and perlite obtained after filtration during winterization was subjected to different separation techniques. Conventional extraction with hexane was used as a control method, while aqueous solutions of sodium chloride (1–10%) were investigated as an alternative, environmentally friendly approach. The efficiency of separation was evaluated by varying solution concentration, temperature, and settling time. The isolated waxy substances were further characterized using chromatographic analysis, infrared (IR) spectroscopy, refractometry, and differential scanning calorimetry (DSC) to determine their composition and physicochemical properties. The results demonstrated that an 8% sodium chloride solution at a temperature of 20 °C and a settling duration of 10 hours provided optimal conditions for perlite removal. Under these conditions, the yield of purified waxy substances reached 98.5% relative to the conventional hexane extraction method. Importantly, the use of aqueous salt solutions significantly reduces the emission of toxic organic solvents, thereby improving environmental safety and process sustainability. The purified waxy substances were subsequently incorporated into cosmetic cream formulations as a partial or full substitute for stearic acid. It was found that replacing up to 50% of stearic acid with the recovered waxy material did not adversely affect the rheological or sensory properties of the creams. However, complete substitution led to a noticeable decline in product performance, particularly in terms of spreadability and skin absorption characteristics.Item type: Item , PROOF Production-related variation in wheat flour affects mixing and starch-pasting behaviour(2026-10-12) Mansur AkbarovcCommercial wheat flours produced from the same grain type and with similar quality characteristics can dif- fer in processing performance, but how production-related variation is expressed across individual stages of dough development remains unclear. We hypothesized that these differences translate into distinct phase-specific changes in dough thermo-mechanical behaviour. We compared commercial flours produced from common wheat (Triticum aestivum L.) harvested in Uzbekistan and obtained from six industrial milling companies. Each flour was characterised using conventional physicochemical and technological measurements together with complete Mixolab thermo-mechanical profiling. Univariate and multivariate analyses identified production-related differ- ences and explored relationships between conventional flour characteristics and Mixolab responses. The largest differences were observed for the gluten deformation index, falling number, mechanical starch damage and gas- production capacity. Water absorption ranged from 54.9 to 60.0%, while cooling setback varied from 1.114 to 2.092 N·m. Mechanical starch damage was associated with dough development time, the gluten deformation index with the protein-weakening slope, and falling number with hot-paste torque retention. Principal compo- nent analysis showed distinct producer profiles and coordinated trade-offs among mixing performance, starch gelatinisation, paste stability and cooling behaviour rather than a single overall quality gradient. Together, these findings show that production-related variation is expressed across specific processing phases and that combining conventional measurements with phase-resolved Mixolab profiling improves the functional characterisation of commercial flours, although validation against end-use performance remains necessary.Item type: Item , Development of a sustainable and recyclable oxC60–Ly@Fe GCE electrode: an eco-friendly catalyst for electrochemical sulfonation to synthesize benzenesulfonic acids(2026-01-04) Khasan BerdimuradovIn this study a reusable and environmentally benign catalyst, oxC60–Ly@Fe, was rationally designed and synthesized. The catalyst’s efficacy and performance were systematically evaluated in the electrosynth- esis of chlorobenzenes 1(a-l) and S8 2(a) derivatives, enabling the synthesis of benzenesulfonic acid derivatives 3(a–i) under mild reaction conditions, specifically at ambient temperature, a current density of 15 mA, and a reaction time of 1 hour, with urea/ChCl serving as the electrolyte. This electrochemical process afforded excellent product yields ranging from 87% to 95%. Key electrochemical catalytic metrics, including the E-factor, atom economy, turnover number (TON), and turnover frequency (TOF), were calculated, demonstrating the process’s environmental compatibility and superior catalytic performance. The catalyst is thoroughly characterized (FT-IR, XRD, SEM, EDX/EDS, TGA, XPS, CV, BET), and the products are confirmed by melting point, NMR, and CHN analyses.Item type: Item , Water-stable metal-organic frameworks-based materials as optical sensors(2026-10-29) Khasan BerdimuradovMetal-organic frameworks (MOFs) have emerged over the past two decades as one of the most versatile classes of porous crystalline materials, combining inorganic metal nodes with organic linkers to form extended, tunable architectures (Adeel et al., 2021; Du et al., 2021; Hoppe et al., 2018; Rezvani Jalal et al., 2020). Their high surface area, well-defined pore structures, and chemically adjustable frameworks have enabled a range of applications, from gas storage and catalysis to drug delivery and chemical sensing (Chen et al., 2019; Li et al., 2018; Xiao et al., 2022; Zheng et al., 2018). Among these, the development of MOFs for optical sensing has Water-Stable Metal-Organic Frameworks (WSMOFs) DOI: https://doi.org/10.1016/B978-0-443-29256-9.00010-9 © 2026 Elsevier Inc. All rights are reserved, including those for text and data mining,Item type: Item , Water-stable metal-organic frameworks-based materials as optical sensors(2026) Khasan BerdimuradovItem type: Item , Item type: Item , Water-stable metal-organic frameworks-based materials as optical sensors(2026-10-29) Khasan BerdimuradovItem type: Item , PAXTA MOYINI ADSORBSIYALI OQARTIRISH JARAYONIDA ADSORBENTNING TARKIBIY ASOSIY XUSUSIYATLARI(Scientific-technical journal (STJ FSTU, ФДТУ ИТЖ, НТЖ ФГТУ, 2026, Т.30.спец.выпуск № 1), 2026-01-28) azim axmedovUshbu maqolada Xitoydan import qilingan adsorbentda oqlangan paxta moyining fizik-kimyoviy ko‘rsatkichlari keltirilgan bo‘lib, kislota soni press usulida olingan moyda 0,24-0,23 mg KOH/g oralig‘ida, ekstraksiya usulida olingan moyda esa 0,31-0,30 mg KOH/g diapazonda saqlanib qolgan. Press usulida olingan moyda sovunlanmaydigan moddalar 0,63 dan 0,52% gacha (≈17%), ekstraksiya usulida olingan moyda esa 0,83 dan 0,74% gacha kamayganligi kuzatilgan. Shuningdek, Xitoy adsorbentining moy sig‘imi yuqoriroq qiymatlarda (press usulida olingan moyda 36-40 %, ekstraksiya usulida olingan moyda 38-41 %) qayd etilgan. Natijada oqartirilgan moyning chiqishi 99,61 dan 98,81% gacha (press) va 99,58 dan 98,75% gacha (ekstraksiya) kamayganligi aniqlangan.Item type: Item , KUNGABOQAR MUMINI AJRATIB OLISH TEXNOLOGIYASINI ISHLAB CHIQISH(Development of science, 2026-03-29) azim axmedovUshbu ilmiy maqolada kungaboqar moyidan mumsimon moddalar va kungaboqar moyidan filtrlash yо‘li bilan ajratib olingan mumsimon moddalar tarkibidagi perlitlarni ajratib olish keltirilgan bo‘lib, unda mumsimon modda va perlit aralashmasidan mumsimon moddani ajratishda osh tuzi eritmasining konsentratsiyasi va chо‘ktirish haroratining va perlitni chо‘ktirish davomiyligini mumsimon moddaning chiqish unumiga ta’sirlari natijalari bayon etilgan. Kungaboqar moyidan mumsimon moddalar ajratishda osh tuzining konsentratsiyasi, jarayon harorati, chо‘ktirish davomiyligining mumsimon moddalarning chiqish unumiga va erish haroratiga ta’siri о‘rganilgan hamda kungaboqar moyidan ajratib olingan mumsion moddalar tarkibidagi perlitni ajratib olishda osh tuzi eritmasidan foydalanilganda, eritma konsentratsiyasi 8%, perlitni chо‘ktirish harorati 20 ℃ va chо‘ktirish davomiyligi 10 soatni tashkil etganligi aniqlangan. Shuningdek, perlitni ajartib olishning optimal texnologik sharoitlarida olingan mumsimon moddaning fizik-kimyoviy kо‘rsatkichlari geksan ishtirokida olingan mumsimon moddaning kо‘rsatkichlari bilan taqqoslangan.Item type: Item , KUNGABOQAR MUMI ASOSIDA PARDOZ KREMINING YOG‘LI FAZASINI SHAKLLANTIRISH VA RETSEPT ISHLAB CHIQISH(Scientific-technical journal (STJ FSTU, ФДТУ ИТЖ, НТЖ ФГТУ, 2026, Т.30.спец.выпуск № 5), 2026-10-29) azim axmedovUshbu maqolada amalda qo‘llanib kelinayotgan namlantiruvchi- oziqlantiruvchi krem retsepti olinib, unda kremning yog‘li fazasi 33% dan ko‘p bo‘lib, shundan 14% ni stearin kislotasi tashkil etishi aniqlandi, sо‘ngra kungaboqar mumi bilan namlantiruvchi- oziqlantiruvchi kremni shakllantirish uchun stearin kislotasi qisman va to‘liq almashtirildi va Stearin kislotasi va kungaboqar mumi o‘zgaruvchan konsentratsiyasining kremning qovushqoqlik va surkaluvchanlik kabi xususiyatlarga ta’siri tadqiq qilinib natijalar olindi. Krem tarkibidagi stearin kislotani kungaboqar mumi bilan almashtirganda, mumning massa ulushi ortib brogan sari kremning qovushqoqligi ham ortib borishi hamda surkaluvchanligi esa mumuning massa ulushi 7% gacha oshganda ortib, 7% dan-17% gacha ortganda esa asta sekin kamayib borishi aniqlandi.Item type: Item , ТЕХНОЛОГИЧЕСКИЕ ПОДХОДЫ К ПРОИЗВОДСТВУ ФУНКЦИОНАЛЬНЫХ НАПИТКОВ НА ОСНОВЕ ЗЛАКОВ(https://zenodo.org/records/17978028, 2025) Vafoyeva, NaziraРастущий спрос на здоровые продукты а устойчивые пищевые продукты вызвали значительный интерес в хлопьях-функциональные напитки на основе как альтернатива традиционным молочным продуктам и сахару-Богатые напитки. Зерновые представляет собой важный источник пищевых волокон, биоактивных соединений, витаминов и инфарктивных веществНералс, Делая Они стали подходящим сырьём для разработки питательных напитков. Технологические Такие подходы, как ферментация, ферментативная обработка и контролируемая обработка, играют ключевую роль в улучшении функциональных, сенсорных и Пищеварительные свойства злаков-Напитки на базе. В этой статье анализируются современные технологические подходы, используемые при производстве злаков-базируется функциональные напитки, с особым акцентом на методы обработки, улучшающие биологические Активность, Nutrient Bioavaнеспособность и стабильность продукта. Взаимодействие между компонентами злаков и Технологические параметры обсуждаются в связи с качеством напитков, усваиваемостью и функциональностью напитков Потенциал. Исследование подчёркивает важность выбора подходящего специалистапередача технологий Оптимизируйте здоровье-Продвижение свойств хлопьев-на основе напитков и поддержка их применения в Функциональное пItem type: Item , TECHNOLOGICAL APPROACHES TO THE PRODUCTION OF CEREAL-BASED FUNCTIONAL BEVERAGES(THE MULTIDESCIPLINARY JOURNAL THE PRODUCTION OF SCIENSE AND TECNOLOGY, 2025) Vafoyeva, NaziraThe increasing demand for healthy and sustainable food products has stimulated significant interest in cereal-based functional beverages as alternatives to traditional dairy and sugar-rich drinks. Cereals represent an important source of dietary fiber, bioactive compounds, vitamins, and minerals, making them suitable raw materials for the development of nutritionally enhanced beverages. Technological approaches such as fermentation, enzymatic treatment, and controlled processing play a crucial role in improving the functional, sensory, and digestive properties of cereal-based drinks. This article analyzes modern technological approaches used in the production of cereal-based functional beverages, with particular emphasis on processing methods that enhance biological activity, nutrient bioavailability, and product stability. The interaction between cereal components and technological parameters is discussed in relation to beverage quality, digestibility, and functional potential. The study highlights the importance of selecting appropriate processing technologies to optimize the health-promoting properties of cereal-based beverages and support their application in functional nutrition.Item type: Item , MODERN TECHNOLOGIES IN GRAIN-BASED BEVERAGE PRODUCTION: POTENTIAL AND PROSPECTS(Экономика и социум, 2025) Vafoyeva, NaziraThis study explores advanced technologies in grain-based beverage production, emphasizing nutritional improvements, quality enhancement, and environmental sustainability. By leveraging advanced fermentation techniques, omics technologies, and the integration of probiotics and synbiotics, the functional and sensory qualities of beverages were significantly improved. The incorporation of green technologies reduced environmental impact, enhancing the overall sustainability of production processes. Despite these advancements, high costs and technical complexity remain barriers for small-scale producers. Future research should aim at balancing innovation with accessibility and cost-efficiency to benefit broader industry applications.Item type: Item , NON VA QANDOLAT MAHSULOTLARI ISHLAB CHIQARISHDA UNGAN BUG‘DOY DONIDAGI MINERAL MODDALARNI O‘RGANISH(BUXORO DAVLAT UNIVERSITETI ILMIY AXBOROTI, 2025-05) Uzoqov, YusufВнимание к здоровому образу жизни становится все более популярным среди разных возрастных групп населения, что в свою очередь приводит к росту спроса на продукты «здорового питания», в том числе с низким содержанием жиров и сахара, но с высокой диетической ценностью. клетчатка, витамины, минералы. Необходимость обогащения продуктов биологически активными веществами и пищевыми волокнами является основополагающим условием создания продуктов питания и кулинарных блюд, отвечающих запросам современного потребителя. Для обогащения продуктов питания используют различное сырье, в частности зерно. Учитывая, что продукты переработки зерна являются доступной продукцией повседневного спроса, возникает вопрос о придании им функциональных свойств. Важно максимально сохранить в конечном продукте лузгу и алейроновый слой, поскольку именно эти части зерна наиболее богаты биологически активными веществамиItem type: Item , BUG'DOY DONIGA SOVUQ SUV BILAN GIDROTERMIK ISHLOV BERISH TEXNOLOGIYASINI TADQIQ QILISH.(UNIVERSAL JOURNAL OF TECHNOLOGY AND INNAVATION, 2025-02) Uzoqov, YusufВ статье анализируется эффективность холодной гидротермальной обработки пшеницы и влияние этого метода на качество зерна. Холодная гидротермальная обработка помогает улучшить физикохимические свойства пшеницы, в частности, содержание белка и структуру крахмала. Исследование показывает, что использование этого метода может увеличить срок хранения зерна и повысить эффективность технологических процессов. Была представлена информация о выращиваемом в республике зерне пшеницы и способах его переработки, даны необходимые рекомендации.Item type: Item , BUG'DOY DONIGA GIDROTERMIK ISHLOV BERISHDAGI KLASSIK VA ZAMONAVIY TEXNOLOGIYALAR.(INNAVATSIONS IN TECHNOLOGY AND SCIENCE EDUKATION, 2025-09) Uzoqov, YusufThis article examines the methods of hydrothermal treatment of wheat in the flour production process, their impact on technological operations, and the benefits of their application. Hydrothermal treatment aims to optimize the physical properties of grain for milling, improve flour quality, and reduce energy consumption. The main stages of the process include adjusting the grain's moisture content to an optimal level and ensuring uniform water distribution within the grain. Hydrothermal treatment methods are classified as follows: 1. Classical method – treatment with cold water, requiring extended resting time. 2. Treatment with warm and hot water – speeds up water distribution, reducing time and enhancing quality. 3. Steam treatment – allows the process to be completed quickly while saving energy. 4. Microwave treatment – increases flour yield and reduces ash content. 5. Ultrasonic treatment – ensures rapid water distribution within the grain, making the process more efficient. The article reviews the advantages and limitations of each method, their application in production processes, and economic efficiency. Opportunities for improving flour quality and yield, as well as reducing energy consumption through hydrothermal treatment, are explored. The article is relevant for introducing new technologies in the food industry and demonstrates the potential of hydrothermal treatment as an effective approach to enhancing flour production efficiency.Item type: Item , Oziq-ovqat xavfsizligi: Global muammo va milliy yondashuv(Journal of Effective Learning and Sustainable Innovation, 2025-11) XOLMURADOV, BOBURMazkur maqolada oziq-ovqat xavfsizligi global miqyosdagi dolzarb masalalardan biri sifatida tahlil qilinadi. Tadqiqotda global oziq-ovqat ta’minoti tizimining muammolari, iqlim o‘zgarishlari, pandemiyalar, siyosiy beqarorlik va aholining o‘sish sur’atlari kabi omillar o‘rganilgan. O‘zbekiston misolida milliy oziq-ovqat siyosati, mavjud imkoniyatlar, zaxiralar, texnologik yondashuvlar va davlat strategiyalari tahlil qilingan. Olingan natijalar shuni ko‘rsatadiki, oziq-ovqat xavfsizligini ta’minlash uchun ilmiy-innovatsion texnologiyalarni joriy etish, resurslardan oqilona foydalanish, ekologik muvozanatni saqlash va xalqaro hamkorlikni kuchaytirish zarur. Tadqiqot natijalari siyosiy qarorlar qabul qilishda, ilmiy strategiyalar ishlab chiqishda va milliy oziq-ovqat siyosatini takomillashtirishda amaliy ahamiyatga ega.Item type: Item , ОБОСНОВАНИЕ СТОИМОСТИ СОВРЕМЕННОЙ ТЕХНОЛОГИЧЕСКОЙ ЛИНИИ ПО ПРОИЗВОДСТВУ МУКИ В УСЛОВИЯХ РЕСПУБЛИКИ УЗБЕКИСТАН(UNIVERSUM texnicheskiy nauk, 2025-07) Пардаев, ЗафарIn this article, based on the relevance of the topic, the level of research and the results of the analysis, the current state of the flour production industry of our country is studied, and the modern flour production technology has been developed and analyzed. The needs of our population for wheat flour and its role in consumption were studied. Enterprises in the system of the joint-stock company "Uzdonmakhsulot" were studied and their general condition today was studied. In the process of studying this topic, the population's need for high-quality and food-safe flour products and the extent to which this need is met were studied. This article describes the technological line of a flour production enterprise with a capacity of 150 tons/day, built on the basis of modern Turkish technology that meets world standards.Item type: Item , Oziq-ovqat texnologiyasi(kamolashukurova199500@gmail.com, 2025-01) Shukurova, KamolaMazkur ishda hozirgi davrda oziq-ovqat xavfsizligining global va milliy miqyosdagi ahamiyati, uni ta’minlash yo‘llari hamda mavjud muammolar chuqur tahlil etilgan. Tadqiqotda oziq-ovqat xavfsizligi tushunchasi milliy xavfsizlikning ajralmas tarkibiy qismi sifatida yoritilib, iqlim o‘zgarishlari, pandemiyalar, harbiy mojarolar, logistika inqirozlari va aholi sonining o‘sishi kabi omillarning oziq-ovqat tizimiga ta’siri ko‘rsatib o‘tilgan. O‘zbekiston Respublikasida olib borilayotgan islohotlar, xususan “Oziq-ovqat xavfsizligini ta’minlash strategiyasi” hamda “Qishloq xo‘jaligini rivojlantirish strategiyasi 2020–2030-yillar” doirasidagi chora-tadbirlar tahlil qilinib, ekologik barqarorlik, raqamli texnologiyalar, innovatsion yondashuvlar va xalqaro hamkorlikning o‘rni yoritilgan.