O‘zbekistonda qovoq mevalarini pyurega qayta ishlashning texnologik jihatlari va hududiy xususiyatlari

Abstract

The article systematizes the biochemical and technological aspects of industrial processing of pumpkin fruits into pureed canned goods, taking into account the raw material potential and agroclimatic conditions of Uzbekistan. The main physico-chemical criteria for the suitability of raw materials were substantiated (the mass fraction of dry matter should not be less than 8%, the intensity of mesocarp pigmentation, morphometric parameters of the seed apparatus). A detailed overview of the regulated hardware-technological processing scheme, which includes hydromechanical cleaning, thermal softening, two-stage homogenization, vacuum concentration, and canning, is provided. Special attention is paid to adapting technological operations to the specific characteristics of local raw materials, which are characterized by a high level of nutritional density and a high concentration of sugars under significant exposure to sunlight. Recommendations were developed to prevent melanoidin formation, optimize bleaching, and introduce aseptic canning to maintain product quality during off-season processing.