The mathematical model of drying melon pulp by the convective method

Melon is a dessert loved by many, captivating with its thick aroma and delicate honey taste. The juicy, fragrant pulp not only delicious but also very useful for dietary purposes, therapeutic effect on diseases of the liver kidneys, anaemia, rheumatism cardiovascular disorders. This storehouse vitamins especially rich in potassium iron salts, pectins, fibre, easily digestible sugars, proteins, starch other elements necessary health. article presents results study Myrzachulskaya melon variety establishes optimal parameters drying pulp, pre-treating melons 99.5% ethanol before drying. Twenty experiments were carried out, which operating variables, namely temperature, air velocity sample size, varied according to compiled mathematical processing planning matrix. Drying caused decrease biologically active compounds, affecting some antioxidant properties (vitamin C content, total phenol content capacity) pulp. As result, established, at samples dried showed insignificant losses (up 1%) phenolic carotenoids ascorbic acid. fruits are temperature 55 °C, time 11 h slice thickness more than 0.5 cm.