This paper considers the process of squeezing oil from melon seeds in a screw oil press, using the method of planning a full-factor experiment. To study the interaction of various factors affecting the process of squeezing oil from melon seeds, mathematical methods of experiment planning were applied. Melon seeds were used as the object of the study. The results of studying the physical and mechanical indicators of melon seeds are reported; the rational modes of pressing melon seeds have been determined; the aerodynamic indicators of melon seeds have been defined in order to design a cold-pressed press for melon seeds. Ventilation modes have been substantiated; the soaring coefficient for melon seeds was derived. The coefficient of resistance for a melon seed is 1.54. The highest critical velocity values for melon seeds were 6.4, for kernels 4.67, and for husks 3.94, respectively, with seed moisture content of 24.08 %. The dependence of the oil yield on huskness has been determined. It is established that in the process of pressing there is a decrease in the oil content of the oil seed meal as it moves from the receiving chamber to the exit from the press, at the same time there is a compaction of the compressed product. Based on the study’s results, a plant for squeezing oil from melon seeds was designed. As a result of solving the problem with the vector optimization criterion, optimal intervals of input parameters were obtained: the initial humidity of the raw material is 9.15...10.27 %, the speed of rotation of the oil press screw is 0.843...0.895 s–1, the clearance for the yield of cake is 0.750...0.800, the oil seed meal temperature at pressing=87...89 °С, the huskness of the starting product is 7.13...7.23 %

Other manifestations include enamel hypoplasia, recurrent aphthous stomatitis, reduced bone mineral density, osteoporosis, osteomalacia, dental enamel defects and various types of anaemia, arthritis or arthralgia. Some children on a gluten-free diet have improved bone mineralisation, while in others (especially during puberty) it may not recover (Revnova & Shapovalova,

This work is aimed at developing a procedure for controlling the rheological properties of wheat dough during its kneading based on a parametric model. Dough kneading is the most important technological operation in the production of bakery products. When organoleptically assessing the consistency of the dough, it is difficult to accurately determine its rheological properties while maintaining the mass of water and its intensity at a constant level of the mass of the kneaded dough, considering the processed flour. However, our proposed procedure can solve these problems. According to the results obtained, it was experimentally found that the nature of changes in the specific intensity of dough kneading, which contributed to obtaining the best quality bread at a kneading body rotational speed of 150 rpm, is optimal. The dough kneading intensity leads to a reduction in the kneading time from 290 s at nm=60 rpm to 90 s at nm=240 rpm. The optimal duration of dough kneading  was 124 s. The results make it possible to determine the water absorption capacity of flour in the production of bakery products, considering its baking properties and dough recipe, and, accordingly, the optimal moisture content of the dough

To determine the optimal parameters of the final product, a mathematical model of the dough preparation process using oatmeal was developed. As a criterion for optimization, we took the following indicators: organoleptic properties and nutritional value of bread. Input factors: moisture content of WT dough, NM oatmeal content, and acidity of the CT test.