Justification of the design parameters of improved equipment for tomato processing

The implementation of a full-cycle tomato processing operation is a complex technological task that requires precise control of various parameters to ensure the high quality of the final product. The main stages of the process include raw material preparation, mechanical crushing of tomatoes, separation of juice from pulp and skin, as well as additional treatment to enhance the organoleptic and nutritional properties of the juice. The objective of this study was to investigate the relationship between processing performance and the optimal parameters of improved tomato processing equipment, specifically: the clearance between beaters and sieve, the rotational speed of the perforated drum, and the feed rate of the crushed mass. The article presented an improved structural solution for tomato processing equipment, characterised by the integration of crushing and pulping operations, which reduces both the metal intensity of the design and the energy consumption of the process. The study involved determining the percentage content of components in the crushed tomato mass by weighing each fraction. Based on the collected data, an a priori ranking of influencing factors was performed using expert evaluation. The most significant factors affecting the technological process were identified. Through mathematical modelling and experimental studies, the optimal operating modes of the equipment were established to achieve maximum juice yield with minimal energy consumption. Special attention was given to the consideration of design and operational parameters such as angular drum speed, productivity, and equipment power. The analysis of constructive and technological factors influencing the process showed that the optimal configuration includes a beater-sieve clearance of 2 mm, a pulp feed rate of up to 80%, and a drum rotational speed of up to 25 m/s, which ensures a pulping efficiency of approximately 90%. The obtained results can be used for upgrading existing tomato processing lines and developing new production facilities in accordance with current market demands