OPTIMISATION OF MELON PROCESSING METHODS

The paper presents the results of research on the development of technology for the production of dried products from melon fruits “Kolkhoznitsa”. Today, the market of dried products is poorly developed, but has a high investment attractiveness and one of the urgent problems is the creation of such products that meet the concept of healthy nutrition. In its solution the development of technologies of their production using melon raw materials plays an important role. As an object of research was taken melon variety “Kolkhoznitsa”, grown in the conditions of Kazakhstan. Laboratory production of dried products “kauynkak” include the following operations: washing, cleaning, cutting of raw material, its drying at constant temperature regime by IR rays. The obtained samples were subjected to organoleptic analysis. According to the results of organoleptic analysis, the sample received a fairly high average score of 4.3 points, while the taste and aroma of the product was rated at 4.9 points. The energy value of the product was 326 kcal (979.68 kJ) / 100 g. On the basis of scientific research the dependence of drying speed and drying time during drying of melon blanks was established. In the process of drying the dependence of shrinkage of melon blanks is determined and mathematical description is given. The results of the conducted research confirm high quality and safety of the product and allow to recommend it for implementation into production.