№ 61-1 (том 1): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Апрель, 2025
Научно-образовательные статьи

OBTAINING SODIUM CITRATE FOR CANNED FOOD

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  • Orazmyradova Oguljemal,
  • Matkarimova Gulnaza,
  • Nuriyeva Chinar,
  • Nurmuhammedova Kuvvat
Orazmyradova Oguljemal
Oguz han Engineering and technology university of Turkmenistan
Matkarimova Gulnaza
Oguz han Engineering and technology university of Turkmenistan
Nuriyeva Chinar
Oguz han Engineering and technology university of Turkmenistan
Nurmuhammedova Kuvvat
Oguz han Engineering and technology university of Turkmenistan

Опубликован 24.04.2025

Как цитировать

O. Orazmyradova, G. Matkarimova, Ch. Nuriyeva, & K. Nurmuhammedova. (2025). OBTAINING SODIUM CITRATE FOR CANNED FOOD. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 61-1 (том 1). https://mpcareer-google.ru/index.php/journal/article/view/1643

Аннотация

Sodium citrate, a key food additive, serves as a buffering agent, emulsifier, and preservative in the food industry, particularly in canned food production. This paper examines the chemical synthesis, natural extraction methods, industrial-scale production, and application of sodium citrate. Additionally, it discusses its role in maintaining pH stability, improving food texture, and preventing microbial growth, with an emphasis on the technological and economic aspects of its large-scale manufacturing.

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Библиографические ссылки

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  2. Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). *Modern Food Microbiology*. Springer.
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  4. Soccol, C. R., Vandenberghe, L. P. S., et al. (2006). "Citric acid production by solid-state fermentation." *Journal of Applied Microbiology, 100*(2), 123-135.
  5. Food and Agriculture Organization (FAO). (2020). *Codex Alimentarius: Food Additive Standards*.