The paper is devoted to the problem of increasing the efficiency of melon processing under limited production automation. Measures for equipment modernization should be carried out in accordance with the operation rules of each individual unit. In production conditions, all equipment, without exception, undergoes this process, while the corresponding documentation is drawn up, confirming the implementation of modernization within a certain time frame. In a competitive market environment, product quality is a causal factor for the sharp increase in risks for food industry enterprises. To produce quality and competitive products, you need equipment that helps to reduce costs. The disadvantages of most melon peeling designs are size instability in the thickness of the rind. The paper presents a solution to this drawback. This was achieved by changing the sharpening angle of the rind cutting knife. Research has been carried out to study the texture properties of “Mirzachulskaya” and “Raduzhnaya” melons. And also experiments on melon peeling based on the planning matrix of mathematical modeling. Based on the experiments, a model of the peeling process was constructed. The key factors to limit peeling waste were optimized. Calculations of the optimized parameters yielded the cutting knife sharpening angle of 40 degrees, a roller gap of 9 mm, as well as an average force applied of 1,375 N∙m. The data obtained can be used as a basis for the modernization of this machine for other melon varieties

Melon is a dessert loved by many, captivating with its thick aroma and delicate honey taste. The juicy, fragrant pulp is not only delicious but also very useful for dietary purposes, with a therapeutic effect on diseases of the liver and kidneys, anaemia, rheumatism and cardiovascular disorders. This storehouse of vitamins is especially rich in potassium and iron salts, pectins, fibre, easily digestible sugars, proteins, starch and other elements necessary for health. This article presents the results of a study of the Myrzachulskaya melon variety and establishes the optimal parameters for drying the pulp, pre-treating melons with 99.5% ethanol before drying. Twenty drying experiments were carried out, in which the parameters of the operating variables, namely temperature, air velocity and sample size, were varied according to the compiled mathematical processing planning matrix. Drying caused a decrease in biologically active compounds, affecting some antioxidant properties (vitamin C content, total phenol content and antioxidant capacity) of melon pulp. As a result, the optimal parameters were established, at which samples of dried melon pulp showed insignificant losses (up to 1%) in the total content of phenolic compounds, carotenoids and ascorbic acid. The optimal parameters for drying melon fruits are a temperature of 55 °C, a drying time of 11 h and a slice thickness of not more than 0.5 cm.

The aim of this study is to determine the optimal parameters for the separation of glucose-fructose syrup sugars into glucose, fructose, and oligosaccharides. A mathematical model of chromatographic separation of glucose-fructose syrup (GFS) was constructed. During the optimization of the chromatographic separation process, it was found that the most significant parameter affecting the purity of the fructose yield is the dry matter content. In the course of research, it was found that the dry matter content of 30% is optimal for separating glucose-fructose syrup, at separating the use of this parameter made it possible to obtain a carbohydrate composition with a content of fructose 93%, glucose 5% and oligosaccharides 2%. This is the highest yield of fructose when separated by ion exchange resins of company “Purolite” brand PCR641Ca.

This article discusses the possibility of mathematical modeling andoptimization of parameters of the process of buckwheat. As a result of the research,a regression equation was obtained, which allows to predict the optimal extrusionparameters of buckwheat and reduce the number of experiments. Extrusionprocessing is one of the most attractive methods of processing grain crops to obtainsemi-finished products. The efficiency and effectiveness of the use of this equationis proved in laboratory conditions. The influence of all factors was studied duringthe extrusion of buckwheat grain, pressure, temperature, processing time andhumidity of the feedstock on the yield of blasted cereal, the content of watersoluble substances, the swelling and density of the extruded raw material. Amathematical model of the process of extrusion of buckwheat grain made itpossible to find rational process parameters allowing to obtain extrudates with highconsumer properties.

The article determines physical and chemical parameters, vitamin composition, mineral elements, organic acids, and fatty acid composition of the "Kolkhoznitsa" and "Mirzachulskaya" melon varieties. The results of the studies did not reveal the excess of the permissible concentrations of such toxic elements like arsenic, cadmium, lead, mercury, the presence of toxic pesticides hexachlorocyclohexane (HCG) and dichlorodiphenyltrichloroethane (DDT), mold, the amount of the number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAM) and yeast is within the permissible limits. In view of the rich chemical composition of the melon varieties "Kolkhoznitsa" and "Mirzachulskaya", it is advisable to use them for processing and production of long-term storage products, high nutritional and biological value in order to expand the range of products from non-traditional types of food raw materials with a high content of biologically active substances.