Investigation of the processes of a combined method of pumpkin fruits cleaning

Omelchenko, Oleksandr and Омельченко, Олександр Володимирович and Onyshchenko, Andrii and Онищенко, Андрій Григорович (2018) Investigation of the processes of a combined method of pumpkin fruits cleaning. Обладнання та технології харчових виробництв (2(37)). pp. 53-58. ISSN 2079-4827


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The main common methods of cleaning pumpkin from seeds and peel were analyzed, a number of shortcomings in the existing methods of cleaning squash fruits is identified and ways to solve problematic issues are suggested. The use of a combination of heat and mechanical processing for pumpkin cleaning is proposed, the main results of previous studies of separate processes of the squash cleaning method are given using the Muscat variety as an example, the triangular cross-sectional shape of the brush element is presented as the primary rational geometric shape of cutting tools. Preliminary experimental studies of the effect of temperature and seasonality of pumpkin storage have been carried out. The rational parameters of the pumpkin peeling cleaning process in different temperature conditions were obtained, the results of research of the cutting effort change depending on seasonality and preliminary heat treatment are given, which will allow theoretical calculations of the workers and design parameters of the apparatus for cleaning the squash regardless of shelf life and maturity stage.

Item Type: Article
Uncontrolled Keywords: cleaning process, squash, steaming, the quality of cleaning, cutting edge, cutting force, apparatus for cleaning pumpkin
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 21 Jun 2019 06:09
Last Modified: 21 Jun 2019 06:09

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