INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
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Journal:
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WAYS TO IMPROVE PRODUCTION TECHNOLOGY PUMPKIN PUREE
Saidnazarova Irodakxon Saidnazar qizi
1
Dots. Department of engineering fundamentals and mechanics,
Tashkent Chemical-Technological Institute,
Republic of Uzbekistan, Tashkent
e-mail:
Ziyoyev Axror Shoymurodovich
Assistant Professor,Department of engineering fundamentals and mechanics,
Tashkent Chemical-Technological Institute,
Republic of Uzbekistan, Tashkent
Abstract:
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
method of process acceleration by changing the structure of pumpkin crushing device is given.
Keywords:
pumpkin, pumpkin puree, pumpkin crushing device, methods of improving the
technology of pumpkin 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
the increase of the country's export potential and the opening of new 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
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 06,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 355
consecutively on stems and branches with a long band. Most cultivars have male and
hermaphrodite flowers, and some cultivars have both male and 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
studies have been conducted.
Table №1.
Nutritional value of raw pumpkins
(The nutritional value is obtained using the example of 100 grams of raw pumpkin) [2].
№
Organic substances
Nutritional value, grams
%
1
Carbohydrates
6,50 grams
5
2
Protein
1,0 grams
2
3
Oil
0,1 grams
0,5
4
Cholesterol
0
0
5
Fiber
0,5 grams
2
6
Vitamins
milligram
%
7
Folic acid
16 microgram
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 inside a sieve drum. A blade is mounted on the second 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
is being used to make purees for pumpkin, 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 of Health for food raw materials and food products.
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 06,2025
Journal:
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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 in chemical structure and have a healing effect on the human div [5].
For all its biological properties, zucchini is considered a fruiting vegetable belonging to the
pumpkin family. It has a juicy flesh and many seeds inside. Pumpkin contains 6-25 dry matter,
14% sugar, 20% starch, 7-30 mg depending on the variety of pumpkin, contains vitamin C 0.4-
0.8 mineral salts. It is very rich in carotene (6 to 17 mg %), which is the reason for its yellow
color. Unlike other melons and vegetable crops, pumpkin contains up to 0.7 - 0.08 mg of
vitamin D, which is especially valuable for children's bodies.
Fiber and pectin substances of pumpkin contribute to good digestion and eliminate harmful
substances from the div. For this reason, zucchini products are recommended for therapeutic
and preventive purposes.
Pumpkin crops are planted and grown in regions of the globe with tropical, subtropical and
temperate climates. Countries producing gourds are China, Turkey, India, USA, Iran, Egypt,
Spain. This is confirmed by the remains of gourd found during archaeological excavations
(VII-VIII centuries BC). Since soil and climatic conditions of Uzbekistan are favorable for
growing these crops, they have been cultivated since time immemorial.
II. Method of the research.
When improving the technology of pumpkin puree production, improving the equipment for
grinding and increasing the efficiency of work requires the following tasks:
- search for ways to improve and increase the efficiency of pumpkin puree production
technology and devices used in it;
- creation of modern new types of some devices for pumpkin puree production;
- conducting research aimed at improving the technology of pumpkin puree production;
- analyzing the results of experiments, drawing conclusions and making recommendations.
III. Results of the research.
Technological scheme of pumpkin puree production is carried out in the following sequence:
The pumpkin product enters the 1st hopper, is washed in the 2nd washing device and passes
through the 3rd control conveyor. In the next process, the pumpkin is crushed in the 4th
crushing device. Food production is a very complex process. Their preparation is affected by
mechanical, hydro-mechanical forces, heat and chemicals. As a result of their influence,
especially under the influence of high temperature, the composition of food raw materials and
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 06,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 357
products decomposes and enters into a mutual chemical reaction. In addition, in the course of
technological processing takes place and a number of other processes observed by the naked
eye and perceived by the senses.
The pumpkin product enters the 1st hopper, is washed in the 2nd washing device and passes
through the 3rd control conveyor. In the next process, the pumpkin is crushed in the 4th
crushing device. Food production is a very complex process. Their preparation is affected by
mechanical, hydro-mechanical forces, heat and chemicals. As a result of their influence,
especially under the influence of high temperature, the composition of food raw materials and
products decomposes and enters into a mutual chemical reaction. In addition, in the course of
technological processing takes place and a number of other processes observed by the naked
eye and perceived by the senses.
№
Name
1
Bunker
2
Washing equipment
3
Conveyor
4
Wiping machine
5
Homogenizer
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 06,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 358
6
Storage
7
Feeder
8
Dispenser
9
Pump
10
Vacuum pump
Figure 1. Technological scheme of pumpkin puree production.
IV. Conclusion.
Knowledge of the nature of changes that occur as a result of processing of food raw materials
and products, the study of their negative and positive aspects, is of great importance for the
production of quality food and other food products.
REFERENCE LIST:
1. Decree of the President of the Republic of Uzbekistan "On development of food industry",
10.02.2023.
2. T.E. Ostanakulov: Technology of cultivation, storage and processing of fruit and vegetable
crops. - Samarkand. 236, 2006.
3. J.V. Olivichva, S.G. Fainborg: 24.06.802945231/28-13 UDC 631.361 85 (0.88.8).
4. A.V. Goncharov: Varietal resources of pumpkin crops // Potatoes and Vegetables. – 2010,
№ 8, pages 18-19.
5. A.V. Goncharov: Pumpkin culture in Russia // Vegetable grower's bulletin. 2010, № 4,
pages 10-14.
