Influence of the pressing technique and parameters on the yield of oil from melon seeds

Melon is a seasonal fruit that very useful for human health. Kazakhstan ranks 4th in the world production of melons; this indicates volume production. Melons are exported to countries EEC (European Economic Union); coverage domestic market provided. However, about 40 % crop remains fields (overripe ones not transportable). These fruits ground and seeds isolated, some go next season as sowing, part fed livestock. When processing fruits, peel waste. rich protein substances oil. They also contain galactan, glucose, gummy, resins. Seed consists glutelin globulin. This study has considered 10 varieties melons growing Central Asia. During research, characteristics vegetable oil from melon different were determined. A comparison squeezed with crushed seed kernels given. Vegetable obtained by cold pressing good shelf life. Oil extraction technology been developed, including IR treatment, unshelled seeds. Based on results studies melon, optimal mode heat treatment at SVS-200 W unit was determined: 120 seconds distance 90 mm radiation flux density 900 W/m2. As result solving problem involving vector optimization criterion, intervals input parameters established: initial humidity raw material 9.15...10.27 %, speed rotation press screw 0.843...0.895 s–1, clearance yield cake 0.750...0.800, meal temperature 87...89 °С, huskness starting product 7.13...7.23 %. The influence bottling storage conditions duration preservation main quality indicators non-refined studied