Resource-saving melon processing technology

The object of the study is fruits melon. problem crop that remains in fields. article provides an overview technologies for processing melons, and studies authors are given. On basis these studies, technological schemes production formulation such products as jam, confiture, blended juices, vegetable oil from melon seeds were proposed justified. Optimal additives ways introducing pectin into them determined. presence finished vitamins group B, vitamin C, β-carotene, almost all essential amino acids, micro- macroelements, content which does not noticeably decrease during storage under optimal conditions established by us. Studies have been carried out on selection extractant determination parameters extraction, isolation, neutralization drying peel. As a result, was obtained with degree esterification 67...69 %, jelly-forming ability more than 170 degrees Tarr Baker, jelly strength about 460 mm Hg