THE EFFECT OF HYDROTHERMAL AND MICROWAVE TREATMENT ON THE EFFICIENCY OF DOUBLE PRESSING OF MELON SEEDS

In this study, a technology for double-pressing melon seeds has been developed and scientifically substantiated, providing for the consistent use of hydrothermal and microwave treatment to increase the efficiency of oil extraction and obtain high-protein cake. The relevance of the work is due to the need for complex processing of local plant raw materials, expanding the range of functional food ingredients and increasing the use of by-products of melon processing. A mixture of melon seeds of the varieties "Mirzachul", "Obi Navvat" and "Chillaki" was used as the object of the study. Experimental studies included the preparation of raw materials, hydrothermal treatment, primary pressing, subsequent microwave processing of cake and final pressing. The effectiveness of the developed technology was assessed by the oil yield, the residual oil content of the cake, the crude protein content, and the basic physico-chemical parameters of the products obtained. It was found that the combination of hydrothermal and microwave treatment contributes to a more complete destruction of the cellular structure of the raw material, improves the conditions for the release of the lipid fraction and provides an increase in the total oil yield. At the same time, the residual oil content in the cake decreases and the relative protein concentration increases, which significantly increases its nutritional value and expands the possibilities for further use in the production of functional foods. The proposed technology does not involve the use of organic solvents, is characterized by environmental safety, technological simplicity and can be adapted for industrial processing of melon seeds.

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