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S. Y. Is kamovBog'liq kitob 00617a84a6c9428MTJNDAMJAX
K 3R ISH ..................................................................... ................. ................... 3
I bob. MEVA-SABZAVOT MAHSULOTLARINI SAQLASH VA
QAYTA ISHLASH
1-ish. Kartoshka va sabzavotlami saqlash uchun vaqtinchalik ombor,
ariq-o‘ralar va uyumlar maydonini aniqlash......... .........................................
6
2-ish. Meva va sabzavot mahsulotlarini saqlash uchun doimiy omborlar
maydonini aniqlash.......................................................................................... 9
3-ish. Meva-uzumni yig'ib-terib olish, joylashtirish va saqlash uchun
ishchi kuchi, inventar idish-qutilar va boshqa materiallami hisoblash. ..
13
4-ish.
Meva-sabzavotlami
saqlash
davrida
to'plamning
tabiiy
kamayishini hisoblash.....................................................................................18
5-ish. Meva va sabzavotlaming texnik shartlari. Meva-sabzavotlar va
ulardan qayta ishlangan mahsulotlar sifatini organoleptik usulda
baholash..................................................'.
2 0
6
-ish. Meva-sabzavotlami tovar sifatining asosiy ko'rsatkichlarini
aniqlash.............................................................................................................24
7-ish. Kartoshka, meva-sabzavotlami kimyoviy ko'rsatkichlarini
aniqlash............................. .......................................................... ................... 26
8
-ish. Kletchatka va kraxmal miqdorini aniqlash...................................... ....30
9-ish. Kartoshka tarkibidagi kraxmal miqdorini tugunaklaming
solishtirma og'irligi bo‘yicha aniqlash...........................................................32
10-ish. Qand moddasini aniqlash.............................................................. ..... 33
11-ish. Reduksiyalangan qand miqdori va qandlar yig'indisini sianid
usuli bilan aniqlash..................................................................................;...
34
12-ish. Kislota miqdorini aniqlash (titrlanadigan)...............................j;.:: 37
13-ish. Vitamin "S" miqdorini aniqlash....................................... .
3 9
14-ish. Mahsulotda tuz miqdorini aniqlash............................................... ....40
15-ish. Oltingugurt angidridining umumiy miqdorini aniqlash................... 42
16-ish. Meva va uzumdan sharob tayyorlash............................................. ...43
17-ish. Sharob mahsulotida spirt miqdorini aniqlash va sifatini baholash..
45
18-ish. Karam tuzlash............................... ..................................................... 48
19-ish. Bodring tuzlash...................................................................................51
20-ish. Pomidor tuzlash.................................... :............................................ 54
21-ish. Sabzavotlami sirkalash.................................... :............................. ... 56
22-ish. Mevalarni sirkalash........................................ . ...................................58
23-ish. Meva-uzumni quritishni tashkil qilish........ .........................:...........60
24-ish. Meva-uzum quritishda xomashyoga bo‘lgan talabni hisoblash. ... 62
25-ish. Meva va uzumlarni ochiq havoda quyoshda quritish...... .............. ..64
26-ish. Mevalarni quritish.......................................................................... ....
6 8
27-ish. Kompot tayyorlash................ ..................:........
i l
28-ish. Sabzavotdan asl konservalar tayyorlash............................... ............ 74
29-ish. Tomat mahsulotlar tayyorlash........................................ ...................76
30-ish. Shakar qo‘shilgan meva konservalarini tayyorlash...........................78
31 -ish. Meva sharbatlari tayyorlash............................................................... 82
II bob. DON MAHSULOTLARINI SAQLASH VA QAYTA
ISHLASH
32-ish. Don sifatini tahlil etish............................................................. ..........85
33-ish: Don sifati va soflik ko'rsatkichlarini aniqlash usullari............. ....... 94
34-ish. Donning iflosligini aniqlash....................................... ........................97
35-ish. Bug'doy donining namunaviy tarkibini aniqlash..............................99
36-ish. Don namligini aniqlash........................................................... ........... 106
37-ish. Donni ombor zararkimandalari bilan zararlanishi............................ 114
38-ish. Donlarni burga-toshbaqachalar bilan shikastlanishini aniqlash... 117
39-ish. -Donning asl oglrligini aniqlash. ....................................................... 120
40-ish. Donni quritish turlari bilan tanishish................................................. 123
41-ish. Xarid qilingan don va o‘g ‘itlar uchun hisoblashish.......................... 130
424sh. Donni saqlash...................................................................................... 135
43-ish. Yorma sifatini aniqlash................................................................ ...... 143
44-ish. Yormada shaffoflik va toza mag‘iz miqdorini aniqlash............... ....148
45-ish. Dondan yorma tayyorlash............................................................... ... 151
46-ish. Donni tegirmonga tayyorlash, un va boshqa mahsulotlar
chiqishini hisoblash..................................................................................... ....154
47-ish. Yopilgan non sifatini baholash.......................................................... 157
Ш bob. TEXNIK EKiNL YRIM SAQLASH VA QAYTA ISHLASH
48-ish. Xom
ashyo
sifatidagi
qand
lavlagi
ildizmevalariga 162
qo‘yiladigan talablar........................................................................................167
49-ish. Ildizmevalilar uyumining ba’zi sifat ko'rsatkichlarini aniqlash.
164
50-ish. Moyli urugiar tahlili........................................................................ ..163
5 1-ish. Yog‘lar namligini aniqlashda qo'llaniladigan Din va Stark usullari. 169
52-ish. 0 ‘simlik moyi sifetini baholash........................................................... 170
53-ish. Kanopning sifat ko‘rsatkichlarini aniqlash................................ ....... 172
54-ish. Kanop xomashyosini saqlash.......................................................... ... 175
55-ish. Tamaki tayyorlash shoxobchalarida xomashyoni qabul qilish.
Tamaki namligi va iflosligini aniqlash........... ...............................................177
56-ish. Tamaki barglarini quritish va saqlash............................................ ... 180
IV bob. OMIXTA YEM ISHLAB CHIQARISH VA SAQLASH
57-ish. Omixta yem ishlab chiqarish texnologiyasi................................. ..... 185
58-ish. Omixta yemni saqlash............................................................. ............191
FOYDALANILGAN AD ABIY O T L A R ,.......................................................196
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