摘要：The process of peeling onion and the corresponding equipment for this process are analyzed. It is established that a considerable part of the product is lost when the existing equipment is used. The method of peeling onion from its husk including thermal preprocessing of the onion by steam and the process of mechanical final treatment is proposed. The influence of the parameters of peeling on the percentage of raw material losses and quality of a product peeling is experimentally studied. The impact of the duration of thermal treatment of onion on the penetration depth of its surface layer is studied.Theoretical model of boiling as a process is first received. It joins the depth of the product’s boiled layer with the required duration of the process. Namely, duration of thermal treatment of potato and onion for the provision of the depth of boiled layer 2...3mm is 50…100s. The authors suggest mathematical model of the process of thermal treatment of vegetables during their peeling, which characterizes the dependence of the depth of the boiled layer of vegetables on the duration of the process of their thermal treatment and steam pressure. It is proved that under treatment with sharp steam the time of the achievement of maximum temperature on the product’s surface does not influence general duration of boiling.
