THE STUDY OF PHYSICOCHEMICAL, MICROBIOLOGICAL AND TOXICOLOGICAL PARAMETERS OF GROUNDWATER SAMPLES USED IN THE PROCESS OF GEOTECHNICAL TESTING OF WHEAT GRAIN FOR VARIETAL GRINDING

Authors

Suvankul RAVSHANOV, Shakhrisabz branch of the Tashkent Chemical-Technological Institute, Shakhrisabz, UzbekistanFollow
Ilkhom NURMATOV, Tashkent Chemical Technological Institute, Tashkent, UzbekistanFollow

Abstract

The purpose of the study was to study the physicochemical and microbiological characteristics of groundwater and drinking water samples used in the preparation of wheat grain for grinding, as well as to study their influence on the technological process. The results of the study showed that the use of groundwater in the process of GTI preparation of wheat grain for grinding varietal flour should be studied for their effect on the yield of flour, its technological and baking properties. In addition, it is necessary to study the microbiological and toxicological indicators of ground flour and bran formed during processing for compliance with their food standards adopted by the International Commission Codex Alimentarius and "SanPiN 0366-19. T-2019".

Recommended Citation

RAVSHANOV, Suvankul and NURMATOV, Ilkhom (2024) "THE STUDY OF PHYSICOCHEMICAL, MICROBIOLOGICAL AND TOXICOLOGICAL PARAMETERS OF GROUNDWATER SAMPLES USED IN THE PROCESS OF GEOTECHNICAL TESTING OF WHEAT GRAIN FOR VARIETAL GRINDING," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2022: No. 4, Article 21.
DOI: https://doi.org/10.34920/cce2022410
Available at: https://cce.researchcommons.org/journal/vol2022/iss4/21