ACCEPTANCE AND TECHNOLOGICAL PREPARATION OF RAW MATERIALS FOR THE PRODUCTION OF CARROT PURÉE

Khayitmurod  Tilovov; Makhsud  Bolbekov

Авторы

Khayitmurod Tilovov Samarkand Agroinnovations and Research University, Head of the Department of Food Safety and Technologies, Associate Professor (PhD)
Makhsud Bolbekov Samarkand Agroinnovations and Research University, Doctoral Student, Department of Food Safety and Technologies

Аннотация

This paper substantiates the technological importance of raw material acceptance and pre-processing stages in industrial carrot puree production. The study evaluated carrot root crops based on key acceptance criteria, including cultivar and batch uniformity, external appearance, uniformity level (≥85%), size parameters (length 14–20 cm, diameter 3–4.5 cm), impurity content (≤1%), moisture (85–90%), absence of chemical residues, full peeling (100%), and cutting size (5–10 mm). The results showed that highly uniform batches ensured stable cutting and blanching processes, leading to consistent puree texture and color. Carrots with a diameter of 3–4.5 cm demonstrated improved heat transfer efficiency and reduced vitamin losses. Cutting sizes of 5–10 mm enabled optimal blanching within 3–5 minutes while preserving pectin substances. In contrast, batches containing mechanically damaged roots exhibited increased raw material losses of up to 7–10%. The findings confirm that strict control at the raw material acceptance and technological preparation stages directly determines the quality of industrial carrot puree.

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