PROBLEMS IN THE TECHNOLOGY OF WASTE-FREE FRACTIONAL PROCESSING OF MELONS

RESEARCH AND DEVELOPMENT TADQIQOT VA TARAQQIYOT ISSN: 3030 – 3281 Volume II, Issue 10 (2025) © 2025, the Author(s). Published by IMFAKTOR. This is an open access article under the CC BY license http://creativecommons.org/licenses/by/4.0/ 23 PROBLEMS IN THE TECHNOLOGY OF WASTE-FREE FRACTIONAL PROCESSING OF MELONS E’zozakhon NURMATULLAYEVA¹, Gulmira IRGASHEVA¹, Dilrabo MAKSUMOVA¹ 1Tashkent Institute of Chemical Technology, Tashkent, Uzbekistan. https://doi.org/110.5281/zenodo.17468560 Annotation This article examines the problems and prospects of developing a waste-free fractional processing technology for melons. The high nutritional and medicinal properties of melons make them a promising raw material for juice and concentrate production. The peel, seeds, and rind of the melon are also converted into valuable products such as candied fruit, oil, and animal feed through wastefree processing methods. The research was conducted on the “Kukcha” and “Kampir” melon varieties. The juice purification process was carried out using a scientific approach based on fermentation methods. A technological scheme for the complete processing of melons has been developed, which contributes to the establishment of production facilities in the regions, the creation of new jobs, and the enhancement of export potential. In addition, the necessity of introducing technologies that meet European standards, establishing modern laboratories, and training qualified specialists has been emphasized. Keywords: melon processing, waste-free technology, juice production, concentrate, fermentation, pectin, oil, candied fruit, animal feed. ПРОБЛЕМЫ ТЕХНОЛОГИИ БЕЗОТХОДНОЙ ФРАКЦИОННОЙ ПЕРЕРАБОТКИ ДЫНЬ Аннотация В данной статье рассмотрены проблемы и перспективы создания технологии безотходной фракционной переработки дыни. Высокое содержание питательных и лечебных веществ в дыне делает её перспективным сырьём для производства сока и концентрата. Кожура, семена и мякоть дыни также перерабатываются безотходным способом в полезные продукты, такие как цукаты, масло и корма для животных. Исследования проводились на сортах дыни «Кукча» и «Кампир». Процесс очистки сока осуществлялся на основе научного подхода с применением ферментационного метода. Разработана технологическая схема комплексной переработки дыни, которая способствует организации производства в регионах, созданию новых рабочих мест и повышению экспортного потенциала. Кроме того, отмечена необходимость внедрения технологий, соответствующих европейским стандартам, создания современных лабораторий и подготовки квалифицированных специалистов. Ключевые слова: переработка дыни, безотходная технология, производство сока, концентрат, ферментация, пектин, масло, цукаты, корм для животных. QOVUNLARNI CHIQINDISIZ FRAKSION QAYTA ISHLASH TEXNOLOGIYASIDAGI MUAMMOLAR Annotatsiya Mazkur maqolada qovunni chiqindisiz fraksion qayta ishlash texnologiyasini yaratish bilan bog‘liq muammolar va istiqbollar ko‘rib chiqilgan. Qovun tarkibidagi yuqori ozuqaviy va shifobaxsh xususiyatlar uni sharbat va konsentrat ishlab chiqarish uchun istiqbolli xomashyo sifatida ajratib turadi. Qovun qobig‘i, urug‘i va po‘sti ham chiqindisiz qayta ishlash orqali qandlangan meva, yog‘ hamda chorvachilik uchun ozuqa kabi foydali mahsulotlarga aylantiriladi. Tadqiqotlar “Kukcha” va “Kampir” qovun navlarida olib borilgan. Sharbatni tozalash jarayoni fermentatsiya usuliga asoslangan ilmiy yondashuv orqali amalga oshirilgan. Qovunni to‘liq qayta ishlash bo‘yicha texnologik sxema ishlab chiqilgan bo‘lib, u hududlarda ishlab chiqarishni yo‘lga qo‘yish, yangi ish o‘rinlari yaratish va eksport salohiyatini oshirishga xizmat qiladi. Shuningdek, Yevropa standartlariga mos texnologiyalarni joriy etish, zamonaviy laboratoriyalar tashkil etish hamda malakali mutaxassislarni tayyorlash zarurligi ta’kidlab o‘tilgan. Kalit so‘zlar: qovunni qayta ishlash, chiqindisiz texnologiya, sharbat ishlab chiqarish, konsentrat, fermentatsiya, pektin, yog‘, qandlangan meva, chorva uchun ozuqa. RESEARCH AND DEVELOPMENT | VOLUME II | ISSUE 10 | 2025 \ 24 The development of waste-free processing technologies for agricultural products, aimed at generating higher income through the use of science and technology and the introduction of modern production achievements, is a pressing issue. When melons are processed, the main products obtained are melon juice and concentrate. In addition, semi-prepared mash is produced from the pressed residue, candied fruit is made from the peel, oil is extracted from the seeds, and the remaining peel residue can be used as animal feed – this represents a waste-free technology. Juice production is a rapidly developing industry in the Republic of Uzbekistan. This is due to the fact that the Republic is an agro-industrial country that produces a large volume of fruits and vegetables. At this stage, the number and variety of juices are expanding, as global juice consumption continues to increase. The main reasons for this are the high nutritional value of juices and the high profitability of their production. It is necessary to build factories that take into account the availability of raw materials, fuel, water, labor, and marketing opportunities for the finished products. These factories must ensure product quality in accordance with European standards. This, in turn, requires laboratories equipped with modern instruments and qualified technologists capable of operating such equipment – a key condition for the successful development of the industry. To meet these requirements, it is essential to introduce production lines and laboratory equipment manufactured in European countries. Uzbekistan is among the world’s leading producers of melons, which are known for their rich chemical composition, medicinal properties, and high nutritional value. Processed melon products can be consumed during the winter season, and large profits can be obtained through wholesale trade and export to other countries. To achieve this, it is necessary to produce pulp-free juice, concentrate it, and prepare it for export in large aseptic containers. The implementation of this idea will facilitate the establishment of processing enterprises in remote areas, leading to job creation and increased trade opportunities. However, there are certain problems associated with melon processing. For our experiments, we selected the “Kukcha” and “Kampir” (Old Woman Melon) varieties. . Figure 1. Melon varieties: (1) Kukcha and (2) Kampir (Old Woman Melon). Kukcha and Kampir are traditional melon varieties commonly grown in Uzbekistan. Kukcha melons are characterized by their elongated shape, soft texture, and sweet flavor, while Kampir (Old Woman Melon) has a rounder shape, a thicker rind, and a distinct aroma. Both varieties are valued for their rich chemical composition and are suitable for juice and concentrate production. Both Kukcha and Kampir melon varieties grown in Uzbekistan possess a high nutritional and biochemical potential, making them suitable for industrial juice production and further processing. Their key chemical compositions are as follows: The Kukcha melon contains 87–90% moisture, 8–12% total sugars, including 6–8% sucrose and 2–4% glucose and fructose. Its vitamin C (ascorbic acid) content ranges from 15 to 25 mg per 100 g. The melon also contains 0.4–0.6% pectin substances, 0.5–1.0% cellulose (fiber), 0.1–0.3% organic acids (mainly citric and malic), and 0.4–0.6% ash (mineral content). Potassium, calcium, and magnesium are present in significant amounts. TADQIQOT VA TARAQQIYOT | II-JILD | 10-SON | 2025 \ 25 The Kampir (Old Woman Melon) variety has a moisture content of 85–88%, total sugars ranging from 10–14%, including 7–9% sucrose and 3–5% glucose and fructose. Its vitamin C (ascorbic acid) content is 20– 30 mg per 100 g. The fruit contains 0.5–0.7% pectin substances, 0.8–1.2% cellulose (fiber), 0.2–0.4% organic acids, and 0.5–0.7% ash (mineral content). The study of the chemical composition of raw materials and the development of a scientifically based processing technology are carried out using existing experience in melon juice production. The process of purifying melon juice is experimentally implemented using modern fermentation technologies that act on starch and pectin biopolymers contained in the juice. The following stages of the technology have been implemented in production: Figure 2. Technological scheme for waste-free processing of melon. The level of implementation of the results in production: A technological scheme for melon processing has been developed. In this process line, the sequence of operations and all key parameters—such as processing time, temperature, pressure, and speed—have been almost fully established. In the integrated processing line for melons, the peel is washed and used to produce candied fruit; the seeds are dried for oil extraction; the juice is purified and concentrated for export. The aromatic components of the melon are separated in the evaporator and condenser operating with the solution. RESEARCH AND DEVELOPMENT | VOLUME II | ISSUE 10 | 2025 \ 26 A practically significant part of the research is the maximization of juice yield through the fermentation of softened pulp, as well as the purification stage, which involves fermenting the juice obtained after pasteurization and cooling. Conclusion The conducted research demonstrates that melons grown in Uzbekistan, particularly the Kukcha and Kampir (Old Woman Melon) varieties, possess a rich chemical composition and high nutritional value, making them a promising raw material for industrial juice and concentrate production. A waste-free technological scheme for complex melon processing has been developed, which ensures the efficient utilization of all components of the fruit — including juice, peel, pulp, and seeds. Through the application of modern fermentation technologies, the juice purification process was optimized by acting on starch and pectin biopolymers, resulting in improved product quality and stability. The developed technological line allows for the production of candied fruit, seed oil, and animal feed as valuable by-products, thereby achieving a fully integrated and environmentally sustainable processing cycle. Implementation of this technology will contribute to the establishment of new production facilities in regional areas, create employment opportunities, and enhance the export potential of Uzbekistan’s agroindustrial sector. Further development requires the introduction of European-standard equipment, the organization of modern laboratories, and the training of qualified specialists to ensure the competitiveness and long-term growth of the industry. TADQIQOT VA TARAQQIYOT | II-JILD | 10-SON | 2025 \ 27 References 1. Флауменбаум Б. Л. и др. Предотвращение кристаллических отложений в концентрированном соке // Пищевая промышленность. — 1989. — № 11. — С. 50–51. 2. Flaumenbaum B. L. et al. Prevention of crystalline deposition in concentrated juice. Food Industry, 1989, No. 11, pp. 50–51. RESEARCH AND DEVELOPMENT | VOLUME II | ISSUE 10 | 2025 \ 28 Scientific Review “Problems in the Technology of Waste-Free Fractional Processing of Melons” The article under review presents the results of research on the development of a waste-free fractional processing technology for melons, particularly the traditional Kukcha and Kampir (Old Woman Melon) varieties widely cultivated in Uzbekistan. The authors provide a comprehensive analysis of the chemical composition of these varieties and justify their suitability as raw materials for industrial juice and concentrate production. The work is scientifically relevant and timely, as it addresses the rational use of agricultural raw materials, the reduction of production waste, and the creation of environmentally sustainable processing technologies — issues of great importance to modern food and agro-industrial sectors. The proposed technological scheme ensures full utilization of melon components by obtaining juice, concentrate, seed oil, candied fruit, and animal feed, thereby achieving a waste-free production cycle. The article demonstrates a solid scientific approach. Experimental studies on juice purification using modern fermentation technologies are methodologically well-founded and practically significant. The results have clear prospects for implementation in regional production enterprises, contributing to job creation and the expansion of Uzbekistan’s export potential. The material is presented logically, clearly, and in accordance with scientific writing standards. The conclusions are supported by experimental data and aligned with the stated objectives. The article also emphasizes the need for introducing European-standard technologies, establishing modern laboratories, and training qualified specialists — which further highlights its applied value. The article “Problems in the Technology of Waste-Free Fractional Processing of Melons” is a complete and original scientific work that meets the requirements for publication in specialized journals on food technology and agro-industrial innovation. The results are of both theoretical and practical importance, and the study contributes significantly to the development of waste-free processing methods in the food industry. Disclaimer © This scientific review has been prepared by the editorial board of the “RESEARCH & DEVELOPMENT” journal and is intended solely for use within the journal’s internal expert evaluation process and editorial activities. This review is protected by copyright law, and its content may not be distributed, reproduced, or used for commercial purposes without the prior permission of the editorial board. The review has been prepared to assess the scientific quality, content, and methodological aspects of the author’s (authors’) work. It does not represent the personal opinion of the author(s) nor should it be interpreted as the official position of the journal. The editorial board bears no responsibility for the implementation, outcomes, or consequences of the recommendations, conclusions, or comments contained in this review. The review is provided to ensure transparency in the editorial process and to maintain quality control over scientific publications.