Multifruit juicers are designed, constructed and improved to be able to process pineapples, oranges and watermelons efficiently. Little juice manufacturers need both a small and efficient device for juice extraction for being economically concurrent compared to big corporations. The authors of the represented paper aim to present the experimental device for juice extraction, its effectiveness, and functional. This device was created using the compressive and compressive shear forces conveyed by an auger conveyor system as a working power. The juicer consists of a hopper, a screw conveyor shaft, a filter screen, a juice outlet, gearbox housing, and a motor. The analysis of the component design enabled the authors to use the data in order to identify the sizes, manufacture and assemble the machine. The authors have made a lot of tests to detect the efficiency and functionality of the presented device. Tests of the device productivity were carried out using watermelons loaded into the device both peeled and unpeeled. Percentage of juice yield, juice extraction efficiency and extraction losses were used as performance indicators. Productivity analysis results revealed that a fruit type and peel condition reliably influenced productivity indicators at the value of 1 %. The percentage of juice yield from peeled and unpeeled watermelons constituted 89.5 % and 89.7 %, respectively. Extraction efficiency constituted 96.6 % for peeled watermelons and 97.1 % for unpeeled ones. Extraction losses amounted to 2.9 % and 2.6 % correspondingly. The proposed device is easy to use and maintain, therefore, it will perfectly suit the needs of small fruit juice manufacturers and can help to get economic efficiency to the small manufacture
In the countries of the Commonwealth of Independent States (CIS), the sown area of watermelon in recent years does not exceed 85 thousand hectares, although in the early 90s it was almost 132 thousand hectares, 2/3 of these areas are located in the southern regions. One of the key problems of industrial cucurbit crops production is the transition of production from largescale agricultural enterprises to small-scale private farms, the share of which today is more than 90%. At the same time, the transfer of production to the private sector provides additional profits for small producers and can be almost the only source of their income. The scientific originality of the paper is determined by the fact that the current situation indicates that the private farms have turned out to be more adapted to the specifics of market relations. Without considerable capital investments, using production technologies that are less dependent on the rise in the price of energy carriers and other material and technical resources, agricultural producers increase the output volume. The transition to the cultivation of cucurbit crops in households and small farms led to an increase in the separation of the real manufacturer from scientific achievements, the latest technologies, high-quality seeds, significantly limited the opportunities for the development of this industry.
The object of the study is the fruits of melon. The problem is the crop that remains in the fields. The article provides an overview of technologies for the processing of melons, and studies of the authors are given. On the basis of these studies, technological schemes for the production and formulation of such products as jam, jam, confiture, blended juices, vegetable oil from melon seeds were proposed and justified. Optimal additives and ways of introducing pectin into them are determined. The presence in finished products of vitamins of group B, vitamin C, β-carotene, almost all essential amino acids, micro- and macroelements, the content of which does not noticeably decrease during storage under the optimal conditions established by us. Studies have been carried out on the selection of an extractant and the determination of the optimal parameters for extraction, isolation, neutralization and drying of pectin from melon peel. As a result, pectin was obtained with a degree of esterification of 67...69 %, a jelly-forming ability of more than 170 degrees of Tarr Baker, and a jelly strength of about 460 mm Hg
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