WAYS TO IMPROVE PRODUCTION TECHNOLOGY PUMPKIN PUREE

Аннотация

This article presents information on methods of localization and improvement of the process of production of agricultural products, namely pumpkin puree. At the same time the methodof process acceleration bychanging thestructure of pumpkincrushing deviceis given. Keywords: pumpkin, pumpkin puree, pumpkin crushing device, methods of improving the technology ofpumpkin puree production. 1. Introduction As a result of measures taken in recent years in our country on the practical implementation of the Decree of the President of the Republic of Uzbekistan "On measures to accelerate the development of the food industry of the republic and full provision of the population with quality food products", the export of agricultural products in 2023 increased by 4.1 percent. Exports in this sector amounted to almost 2 billion dollars, but the current potential is much higher [1]. not fully comply with international standards and safety requirements, as well as the fact that relations between producers and exporters of food products are not properly established, hinder theincreaseof thecountry's export potential and theopening ofnew markets. In 9 months of 2023, food industry enterprises of Uzbekistan produced products worth 5.7 trillion soums, and in comparison with the same period of the last year, a growth of 8.6% was recorded. The share of the food industry in the gross industrial product amounted to 13.2%, which necessitates the need to improve technologies for cultivation of crops of agricultural products (melons, watermelons and pumpkin), their processing and development of export products. Pumpkin is an annual herbaceous plant belonging to the pumpkin family, with coarse hairy stems reaching 4-6 m in length, with ribbed, drooping or recumbent stems. In pumpkin, leaves are large, heart-shaped or deeply five-lobed, coarsely pubescent, with long stripes, varying in shape, color and pubescence depending on the species and variety. They are arranged page354 INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE ISSN:2692-5206,ImpactFactor:12,23 AmericanAcademicpublishers,volume05,issue06,2025 Journal: https://www.academicpublishers.org/journals/index.php/ijai consecutively on stems and branches with a long band. Most cultivars have male and hermaphrodite flowers, and somecultivars have bothmaleand female flowers. Pumpkin is the most cultivated product in Uzbekistan, it is a product adapted to climatic conditions and is fertile. Due to the fact that pumpkin contains most of the vitamins included in the daily diet of children and adults, there is a high demand for this product, but the processing of pumpkin in the conditions of Uzbekistan is not established. Therefore, a number of scientific studieshave been conducted. Table№1. Nutritionalvalue ofraw pumpkins (Thenutritional valueis obtained usingtheexampleof100grams ofraw pumpkin)[2]. № Organic substances Nutritionalvalue, grams % 1 Carbohydrates 6,50grams 5 2 Protein 1,0grams 2 3 Oil 0,1grams 0,5 4 Cholesterol 0 0 5 Fiber 0,5grams 2 6 Vitamins milligram % 7 Folic acid 16microgram 4 Odessa scientists J.V. Olivichva, S.G. Fainborg carried out a number of scientific works on improvement of machines and equipment of food industry, one of which is adding fruits and vegetables to the crushing device. The purpose of the invention is to increase the productivity of the machine. A cylindrical converter is concentrically mounted on a shaft in a friction machine insidea sieve drum. A blade is mounted on thesecond one and fixed on the supporting side. The sieve drum is interlocked between the two. The excess waste is discharged through an outlet[3]. Russian scientists have made a number of changes in the technology of pumpkin puree processing. The process of vegetable puree preparation has gained international scope due to patents granted in the USA and now in China, New Zealand and Australia. Puree is used in many ready-to-eat products such as ice cream, baby food, soups and frozen meals. The nutritious sweet potato puree was originally licensed and packaged, and now the unique process isbeing used tomake purees forpumpkin, nutmeg pumpkin, carrots and spinach [4]. he amount of toxic elements, nitrates and pesticides contained in pumpkin should not exceed the permissible level specified in the sanitary quality standards and requirements of the Ministry ofHealth for foodrawmaterials and food products. page355 INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE ISSN:2692-5206,ImpactFactor:12,23 AmericanAcademicpublishers,volume05,issue06,2025 Journal: https://www.academicpublishers.org/journals/index.php/ijai According to scientists, the nutritional and medicinal value of pumpkin is determined by a complex amount of biological and pharmacological information about its chemical composition. They are diverse inchemical structure and have ahealing effect onthehuman body[5]. For all its biological properties, zucchini is considered a fruiting vegetable belonging to the pumpkin family. It has a