The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.

The problem of removing heavy and radioactive metals from the human body is relevant all over the world. Recent research has shown that it is more effective to use substances contained in natural food products, including pectin. Pectin has a favorable effect not only under acute exposure to metals, but also with their prolonged entry into the body, which is typical for an environmental load of residents of industrial regions and modern megalopolis. The use of pectin substances as natural detoxicants requires research to preserve these substances in products and further use. Therefore, an important condition for using pectin concentrates is to determine the shelf life for safe consumption. Based on this, studies were conducted to determine optimal storage parameters and terms for pumpkin concentrate. The sequence and parameters of pectin concentrate production from Karina pumpkin pomace are justified. As a result of the study, it was found that during storage of pectin concentrate from Karina pumpkin pomace at a temperature of 8 °C for 10 months, the pectin content in the concentrate decreased by 0–12. 45 %, at 25 °C – by 0–63 %, compared to the control sample. Based on the results, it can be concluded that the safe storage period of pectin-containing concentrates from Karina pumpkin extracts at a temperature of 25 °C is 7 months, at 8 °C – 10 months. As a result of mathematical processing of experimental data, equations for the relationship of pectin amount with storage temperature, pH and time are obtained.

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To properly ensure the quality of products from melon fruits, it is necessary to develop a production technology with the introduction of the HACCP (Hazard Analysis and Critical Control Points) system. Methods for prolonging the shelf life of freshly cut melon have been considered in this paper. The stages of processing technology and risks were considered; methods for improving the quality of melon processing products have been proposed. The objects of this study were melon fruits. Melon is a low-calorie fragrant fruit, with juicy pulp and thin skin; it is a seasonal product. Consequently, its shelf life is short. Due to its juiciness, melon perfectly quenches thirst, supports work of the nervous system. A study has been conducted to determine the level of microbial contamination and establish critical control points associated with melon processing. Samples were collected in the Southern regions of the Republic of Kazakhstan. Selected samples of melons were subjected to microbiological analysis. Microbiological parameters are affected by the temperature and duration of treatment. Thus, it is determined that when processing melon without refrigeration, it is not possible to save the product. A condition for the storage of the product is the pre-cooling of melon fruits before processing to refrigeration temperature. The results were used to assess the relevant critical control points, in relation to raw materials, contamination, process requirements and contact of ingredients with equipment. The observed contaminants common to all specimens and regardless of producers were staphylococci aureus, Salmonella spp, Bacillus spp. and Aspergillus fumigatus. The study has found that the monitoring and control of critical control points (CCP) ensures the quality of melon products. The measures taken were effective; based on the studies carried out, a technological scheme for processing melon fruits was developed. A relevant issue is to ensure the availability of melon products all year round; ensuring the safety of these products is the most important task and the goal of the study. The most important risk to human health when eating melon and processed products from it is poisoning caused by microorganisms, therefore, the greatest risk is microbiological contamination of fruits during processing. The results can be used in the production of long-term storage products from melon fruits, to better ensure the quality and safety of the finished product and are recommended in canning and juice production.

The monograph provides an overview of equipment for processing and processing technology of melons. Until recent years, the primary processing of melons has no industrial production in the CIS countries and abroad. The all-round reduction or complete elimination of the share of manual labor due to the comprehensive mechanization of technological processes is acquiring particular relevance. However, when processing such crops as melons, it is impossible to completely exclude manual labor at the current level of development of agricultural and processing equipment. This is due to the specific properties of not only the plants themselves, but also the fruits. So the tech- nologies for harvesting and processing melons include operations traditionally performed in whole or in part by hand. The mechanical and technological foundations for the calculation and design of machines for processing the fruits of melons for technical and food purposes are stated. The theoretical prerequisites for the creation of products based on melon are presented, the issues of rational use of melons for the production of long-term storage products are highlighted. Basic physical, mechanical and rheological properties of pumpkin, melon and watermelon fruits are given. Criteria equations for the processes of grinding in a closed environment, cutting, mixing are given. The proposed options for equipment and technological lines for the processing of fruits of water- melon, melon, pumpkin are presented. The technologies for processing the fruits of watermelon, pumpkin melon are described.

The objects of this study were wheat grain (Shortandinskaya variety, harvest 2021) and wheat grain grinding products – whole grain (whole-ground) wheat flour of coarse, medium, and fine grinds. Studies have been carried out to establish the terms of safe storage of whole-grain (whole-ground) wheat flour of various sizes. Samples of whole-grain flour of coarse, medium, and fine grinding were obtained by grinding wheat grain in a finger-type single-rotor eight-row disintegrator. The resistance to storage of samples of whole-grain wheat flour of various sizes, as well as treated with gases (nitrogen, carbon dioxide) with a concentration of 2.0 mg/l, at a pressure of P=2.0 atm for 10 minutes, was investigated. Based on the indicators of QMAFAnM, the acid number of fat, and the acidity of gas-processed and unprocessed whole-grain wheat flour of various sizes, the terms of its safe storage were established. All safety indicators were examined within three months with a frequency of every 10 days. The relationship between the size of the flour product and its stability during storage has been established. It is recommended to store unprocessed whole grain wheat flour of coarse grinding up to 50 days, medium grinding – up to 40 days, fine grinding – up to 30 days. The treatment of whole-grain flour before storage with carbon dioxide has made it possible to prolong the period of safe storage of coarse flour to 70 days, medium grinding – up to 50 days, fine grinding – up to 40 days. The best results in the preservation of whole-grain flour, depending on the size of the grind, were shown by its treatment before storage with nitrogen in comparison with similar treatment with carbon dioxide. Nitrogen treatment has made it possible to recommend the duration of safe storage of coarse flour up to 90 days, medium – up to 60 days, small – up to 50 days