ࡱ> lnkq` hbjbjqPqP >z::&%       t8L < g4V V "x x x x x x 3333333$=6h863E x x x x x 3  x x !4&1&1&1x x x 3&1x 3&1&13  R3x J +`*33740g4&3,8L08R38 R3Hx x &1x x x x x 331x x x g4x x x x       Db,        rzaq mallar1n1n konservlY_dirilmYsi fYnnindYn imtahan suallar1 II kurs, qr. 450m - 460m KonservlY_dirilmYnin Ysas metodlar1 hans1lard1r. MikroorqanizmlYrin hYyat fYaliyyYtini tam dayand1ran Yn yeni konservlY_dirmY sullar1. t mYhsullar1ndan haz1rlanan konservlYrin esidi. Bal1q mYhsullar1n1n konservlY_dirilmYsi zaman1 apar1lan texnoloji YmYliyyatlar1 izah edin. Qurudulmu_ meyvY vY tYrYvYzin qabla_d1r1lmas1 vY saxlanmas1 sullar1. rzaq mallar1n1n qurudulmas1n1n Ysaslar1. KonservlY_dirilmi_ Yrzaq mYhsullar1n1n miqdar1n1 tYyin etmYk n tYtbiq olunan l vahidlYri. ^Yrti banka vahidi. KonservlY_dirmY sznn lat1nca mYnas1 nY demYkdir. Pasterizasiya sulu ilY Yrzaq mallar1n1n konservlY_dirilmYsi. Temperaturun tYsirinY grY mikroorqanizmlYr neY qrupa blnr. Aseptik konservlY_dirmY sulu ilY konservlY_dirmYnin mahiyyYti. Bombaj haqq1nda anlay1_. rzaq mYhsullar1n1n konservlY_dirilmYsi mYqsYdi ilY hans1 sullardan istifadY olunur. A_a1 temperaturun tYtbiqi ilY konservlY_dirmYdY hans1 sul daha ox tYtbiq olunur. Tindalizasiya sulu ilY konservlY_dirmYnin mahiyyYti. MeyvY-tYrYvYz marinadlar1, onlar1n e_idi. MeyvY-tYrYvYz marinadlar1n1n haz1rlanmas1nda tYtbiq olunan kimyYvi- texniki nYzarYt vY tYhlkYsizlik qaydalar1. t mYhsullar1n1n konservlY_dirilmYsi zaman1 YmYlY gYlYn tullant1lardan sYnayedY istifadY olunmas1. Bal1q mYhsullar1n1n konservlY_dirilmYsi zaman1 apar1lan texnoloji YmYliyyatar. Bal1q konservlYrinin e_idi. Qurutman1n Ysaslar1, qurutma sullar1. Quruducu qurular1n nvlYri. MeyvY-tYrYvYz konservlYrinin haz1rlanmas1nda xammal normas1n1n hesablanmas1. Smk ununun istehsal texnologiyas1. Quruducu qurular1n nvlYrini a1qla.Quruducu qurular1n msbYt vY mYnfi cYhYtlYri hans1lad1r. Sublimasiya hadisYsi nYdir? Sublimasiya qurusunun i_ prins1pini izah edin. KonservlY_dirilmi_ sdn e_idi.Onlar1n keyfiyyYtinY tYtbiq olunan kimyYvi texniki nYzarYt, haz1r mYhsullar1n saxlanma _Yraiti. t konservlYrinin emal1 zaman1 hYyata keirilYn texnoloji YmYliyyatlar hans1lard1r. Fiziki-kimyYvi konservlY_dirmY sullar1na hans1lar aiddir? UltrasYslY konservlY_dirmY hans1 sullar1n1 izah edin. MeyvY vY tYrYvYzlYrin sulfitlY_dirilmYsi hans1 konservlY_dirmY metoduna aiddir vY necY apar1l1r. KonservlY_dirilmi_ Yrzaq mYhsullar1n1n miqdar1n1 tYyin etmYk n tYtbiq olunan l vahidlYri hans1lard1r. Qat1la_d1r1lm1_ mYhsullar1n istehsal1nda xammal hesabat1n1n YhYmiyyYti nYdir? Min _Yrti bankan1n Ykisi nYyY bYrabYrdir. Hans1 sd mYhsullar1 konservlY_dirildikdY sterilizY olunur. Hans1 bal1q mYhsullar1 btv halda konservlY_dirilir. Bal1qlar1n prtlmYsindY hans1 proseslYr ba_ verir. Qaxaclanan mYhsul konservlY_dirmYnin hans1 emal suluna aiddir. BiokimyYvi sulla konservlY_dirmYnin mahiyyYti. rzaq mallar1n1n daha a_a1 (-80-dYn -190C-dY) temperaturda dondurulmas1 sulunun stnly nYdYn ibarYtdir. Material sYrfi vY itkilYrin miqdar1 necY hesablan1r. Marinadlara hans1 Ydviyyatlar YlavY olunur. Istilik tutumu vY istilik keirmY nYdir. Qurutma zaman1 hYyata keirilYn texnoloji YmYliyyatlar1n ard1c1l izah1n1 verin. MYhsulun dondurulmas1 zaman1 hans1 proses gedir. Marinadlar1n tYrkibindY _YkYrin vY xrYk duzunun miqdar1 necY hesablan1r. MeyvY-tYrYvYz konservlYrinin haz1rlanmas1nda xammal normas1n1n hesablanmas1 necY apar1l1r. Qurutman1n Ysaslar1 vY qurutma sullar1n1 a1qla. Havan1n nisbi vY mtlYq rtubYti nYdir. SirkYyY qoyma vasitYsilY konservlY_dirmYdY Ysas konservlY_dirici maddY nYdir. Quru sd konservlYri neY sulla haz1rlan1r. MeyvY-gilYmeyvY kompotlar1n1n xammal normalar1 necY tYyin olunur. ^YkYrin _Yrti normas1 necY hesablan1r?\. Fiziki konservlY_dirmY sullar1n1 izah edin. t mYhsullar1n1n konservlY_dirilmYsi zaman1 YmYlY gYlYn tullant1lardan sYnayedY necY istifadY olunur. PreyYbYnzYr yar1mfabrikatlar1n qat1la_d1r1lma, saxlanma sullar1. U_aq vY pYhriz konservlYri, onlar1n e_idi. 0stehsal texnologiyas1. Haz1r mYhsullar1n keyfiyyYtinY tYtbiq edilYn kimyYvi-texniki nYzarYt nYdYn ibarYtdir. t konservlYri neY dYqiqY mddYtinY sterilizY olunur. Mikrobioloji bombaj1 izah edin. A_a1 temperaturun tYtbiqi ilY konservlY_dirmYdY hans1 sul daha ox tYtbiq olunur. TYbii Yt konservlYri, prtlm_ YtdYn haz1rlanan Yt konservlYri. Onlar1n keyfiyyYtindY ba_ verYn dYyi_ikliklYr. Fiziki bombaj1n mxtYlifliklYrini izah edin Fiziki-kimyYvi konservlY_dirmY sullar1n1 izah edin. Ionla_d1r1c1 _alarla konservlY_dirmYdY Yrzaq mYhsullar1n1n emal1 n nYdYn istifadY olunur. Hans1 mYhsullar1n konservlY_dirilmYsindY sYpmY sulu necY tYtbiq olunur. rzaq mYhsullar1n1n konservlY_dirilmYsi mYqsYdi ilY hans1 sullardan istifadY olunur. KombinYlY_dirilmi_ konservlY_dirmY sullar1na hans1lar aiddir. ^YkYrlY konservlY_dirmY hans1 mYhsullar1n haz1rlanmas1 n tYtbiq olunur. rzaq mYhsullar1n1n karbon qaz1 _YraitindY saxlan1lmas1 hans1 konservlY_dirmY sullar1na aiddir. Dondurulma emal sulu hans1 mYqsYdlY tYtbiq olunur. 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