Uman National University | today: 12/25/2025
| Author(s) |
Левківська Т. М., , , Дущак О. В., , , Рубанка К. В., , , |
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|---|---|---|---|
| Category | The Agronomy | ||
| year | 2025 | issue | Issue 107 part 1 |
| pages | 355-365 | index UDK | 631.56:664.8 | DOI | 10.32782/2415-8240-2025-107-1-355-365 (Link) |
| Abstract | Purpose. The aim is to identify the key criteria for selecting, classifying, and applying fruit-cutting equipment in the food industry, as well as to assess its role in ensuring consistent product quality, production efficiency, and compliance with international standards. Methods. Laboratory, measuring, computational-comparative, statistical. Results. The article explores modern aspects of selecting, classifying, and applying fruit cutting equipment in the food industry. The relevance of the topic is substantiated in the context of growing demand for ready-to-eat products, high hygiene standards, quality consistency, and production efficiency. It is emphasized that fruit cutting equipment is a key element in the technological chain, enabling the mechanization of labor-intensive operations, reduction of raw material losses, precision in cutting geometry, and compliance with sanitary regulations. The article analyzes regulatory requirements for the design and materials of such equipment in accordance with DSTU EN 1672–2:2019, DSTU ISO 14159:2010, and Regulation (EC) No 1935/2004. It is determined that the equipment must feature hygienic design, ensure operator safety, and meet export requirements to EU countries. A classification of machines is provided based on cutting type, level of automation, and specialization for different fruit types. The article examines the processing characteristics of various raw materials – from firm fruits to delicate berries – considering their physical and mechanical properties. An overview of domestic and foreign equipment models is presented, including KRONEN AS, KUJ HC-220, PND PL, PND DDR, STvega Dicer H800, and STvega Apl Pel H500AU. Their functional capabilities, productivity, cutting types, and compliance with hygienic standards are described. The importance of cutting precision, preservation of fruit cell structure, and minimization of juice loss – all of which directly affect the quality of the final product – is highlighted. Conclusions. It has been proven that the correct selection of fruit-cutting equipment contributes to increased economic efficiency of production, ensures stable product quality, and enhances the competitiveness of the enterprise in both domestic and international markets. | ||
| Key words | fruit processing equipment, peeling, cutting, food industry, classification, raw materials | ||