Consumption of mayonnaise in Russia is about 5 kg per person per year. At the same time, consumption is shifting away from classic mayonnaise in favor of sauces based on it. Mayonnaise sauces occupy a significant niche in the diet of the population, demonstrating a steady increase in consumption. The purpose of the study is to create a functional mayonnaise sauce with improved fatty acid composition and properties. The scientific novelty lies in the development of a mayonnaise sauce formulation based on a combination of sunflower, linseed and ginger oils, enriched with apple and egg powders, xanthan gum and guar gum. steviolglycoside, apple cider vinegar. The fatty acid composition of the product has been studied, and the effectiveness of selected ingredients in forming the optimal ratio of w-3 and w-6 acids (1:3.5) has been proven. The practical significance of the work is determined by the fact that a portion of the developed sauce (30 g) provides 90% of the daily value of w-3 and 56% of w-6 acids. The sauce was a homogeneous mass of creamy consistency with a slight stickiness and jelly-like properties. The product is characterized by a yellowish-cream color and a uniform color distribution over the entire mass. The taste profile includes sweet and sour notes with characteristic hints of apple and egg powder. The mayonnaise sauce had improved organoleptic properties, stable consistency and long shelf life. The developed sauce can be used as an additive to a dish, salad dressing, but also as a basis for creating other sauces, carrying a lot of useful fatty acids, pectin substances, vitamins, micro– and macronutrients, as well as steviolglycoside, which will be a useful sugar substitute for diabetics.

Relevance. The task of operational forecasting of the productivity indicator of the chemical-technological equipment of the enterprise is set. The features of each piece of equipment arise due to the variation of characteristics during periodic repairs. Currently, a regression relationship common to all units is used for forecasting, the error of which is unsatisfactory. The aim of the work is to reduce this error by developing new forecasting methods. Object and methods. The possibility of using four regression methods for forecasting is investigated. The quality of forecasting was determined by the method of postprognosis for 3 and 6 counts. For each method, the root-mean-square and median errors were determined in 50 randomly selected situations for each post-forecast horizon. The situations were chosen in such a way that it was possible to study the dependence of errors on the initial length of the trend, that is, the number of months of operation of the predicted equipment after the last major overhaul. The optimization capabilities of MS Excel were used to reduce labor costs. Results. The following recommendations on the use of methods have been obtained. If the equipment is out of repair or has not worked for another 3 months, it is best to copy the average trend. In the interval of 4-7 months, the most difficult, the method proposed by the author is the best. In the range of 7-30 months, it is competitive to search for a cubic regression of the reference trend with refinement in case of insufficient length and copying the average trend. In all cases, an approximately threefold reduction in the prediction error is achieved compared to the method currently used. With a longer reference trend length, no forecasting method provides a significant reduction in error. Conclusions. The proposed set of methods can be used to solve similar problems in cases where the application of more advanced methods, such as neural networks, is hampered by short data series and their features.

The relevance of the research is determined by the introduction of a regulation of the nicotine content in non-smoking tobacco products, which should not exceed 10 mg/product, in accordance with the thesis of Federal Law No. 268-FZ "Technical Regulations of Non-Smoking Tobacco Products" as amended on August 8, 2024. The official WHO SOP 12 method establishes the procedure for determining the nicotine content in non-smoking tobacco products using the GC-FID method, but the method does not take into account the design features of the product and does not allow for calculating the nicotine content in mg/product. The purpose of this work is to improve the method for determining nicotine in non-smoking tobacco products in the section of sample preparation for analysis and reporting the measurement results. The objects of the research were commercial samples of non-smoking tobacco products purchased in the retail of the Russian Federation. To determine nicotine, the method of gas chromatography in isothermal mode was used, followed by detection and processing of the obtained data using software. The studies were carried using a hardware and software complex based on a chromatograph with a flame ionization detector, the «Chromatek-Kristall 5000» (Russia). A method for sample preparation of non-smoking tobacco products in portioned packaging has been developed; a mathematical algorithm for converting the nicotine content to the mass of a non-smoking tobacco product has been developed. It has been experimentally established that the mass concentration of nicotine in the studied commercial samples of non-smoking tobacco products is 1.1 – 10.2 mg/product. The method of sample preparation and the algorithm for converting to product weight are included in the "Method for Measuring the Mass Fraction of Nicotine in Non-Smoking Tobacco Products by Gas Chromatography," The values for repeatability, reproducibility, trueness, and precision of the method have been established at a probability level of P = 0.95.. The measurement range for the mass fraction of nicotine in non-combustible tobacco products is 1.73–71.1 mg/g. Certificate of Attestation of the Measurement Method No. 004-01.00281-2013-2026 dated 21.04.2026, ΦΡ.1.31.2026.53961 dated 03.06.2026. The method is applicable for conducting judicial, control, and certification tests of non-smoking tobacco products.

The article discusses the research conducted on the development of a fermented milk drink for specialized nutrition of young children, produced based on the technology of kefir, a traditionally used product for specialized nutrition of young children, and the addition of rice flour to obtain a product that is more balanced in terms of chemical composition in accordance with the physiological needs of children. The optimal dose of oat flour addition has been experimentally substantiated to be 9% of the product weight, with the flour being added in the form of a decoction. It has been established that the addition of a plant component allows for obtaining the best organoleptic characteristics of the developed product and increasing the protein content, including the amino acids arginine and histidine, which are essential for children, as well as calcium and potassium, and enriching the product with dietary fiber. It has been shown that the daily consumption of the developed product meets the daily needs of young children (1 to 2 years old) for a number of nutrients by 5–12% more than the kefir traditionally used for specialized baby food, which was used as a control sample in the study. The conducted research has established that the developed product meets the requirements of TR CU 033/2013 in terms of physical and chemical parameters and safety. Technical documentation has been developed for a new type of specialized product.

Apples are perishable climacteric fruits with high postharvest physiological activity, as a result of which postharvest losses in Russia reach 35 %, and for the Golden Delicious cultivar, under deviations from the required temperature regimes, up to 40 %. One of the promising approaches to reducing these losses is the application of edible polymer coatings, which form a barrier layer on the fruit surface that regulates moisture and gas exchange and inhibits respiratory metabolism. The aim of the study was a comparative analysis of the functional and technological effectiveness of edible coatings based on chitosan, carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) applied to the surface of Golden Delicious apples. Seven coating formulations were examined, containing glycerol as a plasticiser and either sorbic acid or an iodine preparation as antimicrobial agents. The fruits were treated by immersion in the solution for 60 s and stored at +4 °C (relative humidity 85–90 %) and at +20 °C (45–50 %). Effectiveness was assessed by ethylene emission, respiration intensity, time to the climacteric peak, flesh firmness, soluble solids content, ascorbic acid content, total antioxidant activity, natural weight loss and losses due to microbiological spoilage. All coatings studied were found to reduce ethylene emission and respiration intensity and to delay the climacteric peak. The highest effectiveness was shown by the formulations based on chitosan and on CMC with glycerol and sorbic acid (21 and 20 points by integral assessment, against 14 points for PVA and 6 points for the control), which extended shelf life from 45 to 80 days at +4 °C and from 15 to 27 days at +20 °C. Given the comparable effectiveness and the substantially lower treatment cost, the carboxymethyl cellulose formulation is recommended for industrial application.

Drying is one of the most energy-intensive operations in food technology and has a substantial impact on the quality of the finished product. The aim of this work is to investigate the kinetics of microwave drying of apples and to determine the rational process parameters. The objects of study were Antonovka apples cut into cubes with edge sizes of 4.5, 7.5 and 10 mm and an initial moisture content of 80–86%. The experiments were carried out on a laboratory microwave installation with a volume resonator at supplied powers of 200, 300 and 400 W. The moisture content of the samples was determined gravimetrically using SNUGP-300 electronic scales; the temperature was measured with ChK-0.25 thermocouples and recorded by an EPP-09 instrument, duplicated with an AP-360A infrared thermometer. Drying curves, drying rate curves and temperature curves of the apple layer were obtained for different microwave heating modes. The process was found to be three-period: heating of the material, the period of constant rate (from 80 to 20% moisture) with intensive removal of adsorption and osmotic moisture, and the period of falling rate (from 30 to 10% moisture) with the removal of structural cell moisture. It was shown that the heat flux density is the governing parameter that affects the drying time and the product quality: as the power increases, the drying time is reduced, and the pieces acquire a porous structure with improved rehydration capacity. A comparative analysis of the organoleptic and physico-chemical characteristics of dried apples obtained by microwave heating confirmed their compliance with the established requirements. The experimental data obtained can be used in the design of industrial microwave dryers and in the technology of apple powder production for the food industry.

In the development of products with a complex raw material composition, the number of recipe ingredients often exceeds six, which makes conventional methods of recipe calculation difficult to apply. From a mathematical standpoint, the recipe problem reduces to a system of linear equations and inequality constraints describing the energy value and the chemical, vitamin, fatty acid, amino acid and mineral composition of the product. Such a system is indeterminate and admits a set of non-negative solutions, each corresponding to a technologically acceptable recipe variant; the task of the technologist is to select from them the variant with the minimum cost while maintaining the required quality indicators. The aim of the work was to develop a calculation block in the Mathcad package for solving linear programming recipe problems under uncertainty of the target criterion. The recipe of minced meat for cooked sausages was chosen as the modelling object, comprising first-grade beef, semi-fat pork, mechanically deboned poultry meat, whole milk powder and whole egg (or starch). The reference quality characteristics of the minced meat were obtained experimentally in 30 trials (three parallel runs each) on the model sausages "Molochnaya of the highest grade" and "Stolovaya of the first grade". The system of constraints was formed for six indicators – mass fractions of moisture, fat, protein and ash, water-binding capacity and ultimate shear stress – as deviations from the reference values within the established tolerances. The solution was obtained by the simplex method through cost minimisation with an additional constraint on the biological value of the minced meat of at least 190 units. The developed calculation block requires no programming skills, allows prompt adjustment of the input data and can be applied in the design of multicomponent food systems.

The aim of the study is to scientifically substantiate and practically develop the recipe for a gluten-free biscuit semi-finished product, which would simultaneously eliminate the risk of gluten exposure in sensitive groups of the population, as well as to compensate for the deficiency of vegetable protein due to the content and ratio of essential amino acids in chickpea, sesame, hemp and flax flour. The object of the study is a gluten-free biscuit semi-finished product developed on the basis of different ratios of chickpea, sesame, hemp and flax flour. The control sample is made from melange, sugar, wheat flour, essence, and potato starch according to the recipe book by N.P. Mogilny. As a result of using the method of imitation selection of the formulation composition in the NutriMon program, seven experimental formulations of the semi-finished product with different ratios of alternative types of flour were developed. The optimal formulation is the one with a ratio of chickpea, sesame, hemp, and flax flour of 42:31:19:8. This biscuit semi-finished product contains 14.8 g of protein per 100 g of product, which is 88% higher than in the control sample made with wheat flour. The amino acid score for most essential amino acids exceeds 100%. The gluten-free biscuit semi-finished product is significantly enriched with essential amino acids such as phenylalanine and tyrosine, threonine, isoleucine, histidine, valine, leucine, and lysine. The organoleptic evaluation confirmed the high quality of the sample (average score of 4.75 ± 0.12), which lacks the pronounced bitterness caused by sesame flour and the grassy flavor associated with hemp flour, which are characteristic of other experimental formulations.

The development of functional whey-based beverages requires efficient removal of mineral salts, as high mineralization impairs flavor and limits the product's suitability for individuals with cardiovascular and renal diseases. Nanofiltration is the most promising method for demineralizing permeable liquids, allowing for the simultaneous concentration of lactose and the selective removal of monovalent ions. However, this process is sensitive to pressure, temperature, and dry matter concentration, and is complicated by concentration polarization and the formation of calcium lactate precipitates on the membrane. This article presents a mathematical model for nanofiltration of ultrafiltration permeable liquids from whey. This model takes into account the migration of ions (Na⁺, K⁺, Ca²⁺, Cl⁻, PO₄³⁻, and lactate) through a charged polyamide membrane, convective-diffusion mass transfer in the boundary layer, the equilibrium of CaL⁺ complex formation, and the kinetics of calcium lactate crystallization with increasing sediment hydraulic resistance. Analytical and numerical solutions are obtained for various values of volumetric flow rate, component concentrations in the retentate and filtrate, the degree of demineralization, and the saturation index on the membrane surface. Experimental verification of the model and real solutions demonstrated its adequacy. The critical factor limiting the filtration time is calcium lactate supersaturation, which occurs after 38 minutes of operation. The optimal calcium retention coefficient is 0.64, providing 25-35% demineralization at a concentration coefficient of 2.0-2.5. The model can be used to select rational nanofiltration modes and predict membrane fouling in the industrial production of demineralized whey bases for functional drinks.)

Storage conditions for pet food determine the preservation of its nutritional value and safety. Changes in the composition of compound feeds for non-productive animals during storage were studied at JSC "SPC "VNIIKP". Three types of compound feed were examined: one obtained by two-stage extrusion of wheat and fat, one obtained by single-stage extrusion of wheat, and a non-extruded loose compound feed (control). Experimental batches were packaged in four-layer paper bags and also stored in metal silos for four months. The air parameters during storage were as follows: in the autumn-winter period, a temperature of 279–291 K; in the spring-summer period, 291–298 K, with relative humidity ranging from 75 to 89 %. The moisture content of the batches at the time of loading into storage was within 9.2–10.8 % and changed insignificantly during storage, remaining within the limits set by the technical specifications. It was established that the content of crude protein and soluble carbohydrates and the in vitro starch digestibility remained virtually unchanged throughout the storage period, the observed fluctuations not exceeding the error of sampling and of the determination methods. The main changes in quality were associated with the accumulation of fat hydrolysis products and with microbial growth: in the non-extruded control, over four months of spring-summer storage, the acid number of fat increased from 27.80 to 86.27 mg KOH/g, bacterial contamination from 36 to 925 thousand per g, and fungal contamination from 365 to 8070 spores/g. In the extruded samples, the increase in these indicators was substantially lower, which indicates the higher storage stability of extruded compound feeds. It was shown that the intensity of these changes is greater in the spring-summer period, characterised by elevated air temperature and relative humidity.

Rational management of solid waste and its reuse as raw materials for the production of valuable products are important for reducing environmental impacts. Bioconversion of organic biomass is considered a more environmentally friendly alternative to energy-intensive thermal processing methods such as gasification, pyrolysis, and incineration. This article examines the potential for bioconversion of plant and agro-industrial organic waste into valuable bioproducts applicable in the creation of biodegradable packaging materials. A literature search and selection were conducted in accordance with PRISMA 2020 recommendations using keywords in Russian and English. Duplicate and irrelevant publications were removed, and a full-text review was performed. The article summarizes the main microbiological and enzymatic methods for biomass processing—fermentation, enzymatic hydrolysis, and solubilization—as well as factors influencing process efficiency: substrate composition, choice of producer strain, fermentation type, and physicochemical cultivation conditions, including temperature, pH, aeration, mixing, and inoculum volume. The article examines the specific features of solid-phase and submerged fermentation in batch, continuous, and fed-batch modes. Particular attention is paid to the use of fruit and vegetable peels, husks, sawdust, bran, bagasse, and other plant residues as readily available raw materials for producing organic acids, enzymes, bacterial cellulose, polyhydroxyalkanoates, γ-polyglutamic acid, and other biopolymers. Examples of producing lactic acid from oat husks, miscanthus, and brewer's grains, γ-polyglutamic acid from poplar sawdust hydrolysate with a yield of 30.87 ± 0.44 g/L, and bacterial cellulose from oat husks are presented. It is demonstrated that bioconversion products can perform various functions in biodegradable films, coatings, and composite packaging materials, thereby reducing environmental impacts and advancing resource-saving technologies.

Currently, a known apple juice production recipe includes the following key stages of juice extraction: mechanical or hydraulic pressing, centrifugation, heat treatment, and electroplasmolysis. An alternative technology for juice extraction using pre-freezing of raw materials was proposed and examined. During the study, an experiment was conducted with pre-freezing a Fuji apple in a refrigeration chamber. The fruit's structure was examined under a microscope before and after freezing. The time required to reach cryoscopic temperature inside the fruit was recorded, and using an XH-W3001 temperature sensor, this temperature was recorded at -4,5°C. The strengths and weaknesses of this technology were identified: 20-30% more juice is extracted from each kilogram of frozen raw materials. The energy required to extract juice by mechanical, hydraulic pressing, or centrifugation is reduced, since the pressing force on the apple is less compared to the standard method. A lower centrifuge speed is also required. Extending the shelf life of raw materials through preservation facilitates the production of off-season juice. Vitamin C is destroyed during freezing, which is a major drawback compared to freshly squeezed juice. Also, due to the contact of polyphenol oxidase enzymes with oxygen, the final product may be darker, which is mitigated during the clarification stage of the apple juice. This technology is well suited for production lines where the primary focus is on juice safety, rather than vitamin C, which is added at subsequent stages in the production of concentrated juice, cider, and children's products based on apples and apple juice.

Currently, in the food segment of the Russian consumer market, an important task is to preserve the consumer and commodity properties of goods in the process of product distribution. A particularly urgent problem is ensuring the preservation of the properties of perishable products, including food products from the group of fruit and vegetable products (vegetables, fruits, berries and mushrooms). Today, due to the specifics of political, legal, socio-economic development, as well as the specifics of scientific and technological development and natural resource potential, production and trade activities in relation to edible cultivated mushrooms and their processed products are actively developing in the Russian Federation. Russian retail chains offer a fairly wide range of edible cultivated mushrooms: double-breasted champignon (Agaricus bisporus), oyster mushroom (Pleurotus ostreatus), shiitake (Lat. Lentinula edodes), filamentous flammulina (enoki) (lat. Flammulina filiformis) and others. In this article, the authors systematize the conservation factors of edible cultivated mushrooms, recommendations for their storage in accordance with the requirements of regulatory and technical documents; experimentally established indicators of storage modes of champignons, oyster mushrooms and other edible cultivated mushrooms sold in retail chains are presented; the main processes occurring during the storage of edible cultivated mushrooms are characterized.; Changes in their quality are described, in particular in organoleptic properties (preservation of fruit bodies, fragility, etc.), as well as loss of nutrients as a result of respiration, loss of marketable weight depending on packaging and open form. The differences in the storage time of different strains of double-breasted champignon (Agaricus bisporus) and cultivated oyster mushroom (Pleurotus ostreatus) are shown in detail.

The school food system (SFS) is the largest one in the Russian Federation. (39000 school canteens and 41000 in preschools). It includes production of food raw materials and culinary ingredients, planning and logistics, cooking technologies, government management of food production and provision to a whole range of population (17.6 million students), scientific and medical assessment of the usefulness fullness of school nutrition, commodity assessment of the quality of food. For the food industry and agro-industrial system SFS is one of the main customers and data source for planning, innovation and logistics. On all of its levels SFS needs a management system, implemented on information technologies. The article provides a description of the school nutrition system from point of view of scientifical monitoring at the Federal level, obtained during the organization of the Nutrition Monitoring System for Students and its operation in 2021-25; the most common features of the SFS organization (such as stability of the products range in 80-120 items in main menu and 10-30 items in in snack buffet, on which accounts 3-6% of the turnover, availability of consumption norms, etc.), differ it from other catering sub-sectors, with the main Regulation Acts references. Conceptual connections with other food production sectors are illustrated. A classification of management levels in SFS is provided for future functional modeling. The need for a personalized menu for more then 75000 students has been substantiated.

Domestic flaxseed oil is predominantly sold on the Russian consumer market, although imported oil is also available in limited quantities. This study compares the fatty acid profiles of domestically produced and imported flaxseed oil. The study was conducted using unrefined cold-pressed flaxseed oil of the brands "BB" and "Eleya," produced in Russia, and imported flaxseed oils from Austria (Pelzmann and Hamlitsch), and France (La Tourangelle). Gas chromatography and gas chromatography-mass spectrometry were used to analyze the fatty acid profiles. Gas chromatography identified nine fatty acids in domestic and imported flaxseed oil, as well as vaccenic acid in the "Eleya" oil. Flaxseed oil samples differed slightly in the quantitative composition of fatty acids, with a predominance of α-linolenic acid 53.45–60.36% rel. The content of unsaturated fatty acids was 89.22–90.95% rel., polyunsaturated – 68.97–75.3% rel., the amount of which prevailed in the oil "La Tourangelle" from France. In terms of the content of fatty acids of the ω-3 family, linseed oil "La Tourangelle" was in the lead, linseed oil of the ω-6 family – "Eleya" and linseed oil of the ω-9 family – "BB". The ratio ω-6: ω-3 varied from 1: 3.69 to 1: 4.04, and formed a series of flaxseed oils: La Tourangelle> Pelzmann> Hamlitsch> BB> Eleya. Gas chromatography-mass spectrometry (GC/MS) confirmed the predominance of linolenic fatty acids, but the qualitative profile revealed the presence of minor amounts of non-target fatty acids, which contributed to the fatty acid profile. Flaxseed oil "BB" contained 10(E),12(Z)-conjugate linoelaidic acid, while Austrian oils contained 7,10,13-hexadecatrienoic acid (C16:3), and French oil "La Tourangelle" contained 8-methyl-6-nonenoic, 5-hexadecenoic, and 5-octadecenoic acids. Linoelaidic acid (trans-9,12 acid) was absent only in "La Tourangelle" oil. The GC/MS profile of flaxseed oil, through library match comparison, allows for the identification of minor fatty acids, which can be used as country-of-origin markers

Currently, the food industry lacks a standardized method for assessing the strength of fruit and berry bars using the «Strukturometer ST-2» device, which significantly limits the possibilities of objective quality control in both industrial settings and the development of new recipes. This paper presents a comprehensive solution to this problem. A comparative analysis of three types of indenters («Knife No. 1», «Cone 60», «Cylinder Ø1») was carried out with an assessment of the reproducibility of the results (coefficient of variation – CV). It was found that the «Knife No. 1» indenter demonstrates the best combination of reproducibility (CV = 10.4 %) and the ability to adequately assess the strength characteristics of the bar under bending. The ratio of plastic deformation to elastic deformation (Δhplastic/Δhelastic) was calculated, which confirms the visco-plastic behavior of the product (plastic deformation is 2.7 times higher than elastic deformation). The elasticity index (Eel = 7.5 %) is a secondary parameter and indicates the low ability of the bar to recover its shape after loading. Mathematical interpretation of the loading curves was performed, identifying the stages of deformation: elastic (linear dependence F = 65.0h + 18.9, R² = 0.997), plastic (polynomial F = -0.631h² + 109.0h - 286.8, R² = 0.996) and unloading. The obtained regression models quantitatively describe the structural and mechanical properties of the fruit and berry bar, in particular, the bending stiffness (stiffness coefficient 65 g/mm). The developed method was tested on a bar with a fruit-nut composition and is of practical value for standardizing the control of structural and mechanical parameters of this type of product.

The growing demand for egg-free confectionery products necessitates the search for plant-based alternatives to egg white that can provide the required foaming capacity and thermal coagulation. Soy protein isolate and aquafaba, currently used for these purposes, have considerable limitations: sensory characteristics that do not match those of animal proteins, unresolved allergenicity concerns, low foam thermostability and an extraneous aftertaste. The aim of this work was to assess the possibility of using sunflower protein isolate in the production of sugar confectionery, using meringue as an example. The functional and technological properties of the isolate were determined: protein content 96.07 %, water-holding capacity 465 %, fat-binding capacity 165 %, gelling capacity 300 %, foaming capacity 96 % with foam stability of 81 % and solubility of 66 %. Experimental meringue samples based on sunflower protein isolate were produced, including a sample with added coconut flakes; meringue prepared with egg white according to the classic formulation and a commercial sample based on soy protein isolate were used for comparison. The protein content of the experimental samples was 8.54 and 9.44 % against 8.47 % in the control and 5.99 % in the commercial sample. Sensory evaluation showed that the samples based on sunflower protein isolate were only slightly inferior to the control, with no characteristic sunflower odour or taste detected, whereas the commercial sample received the lowest scores for taste and texture. The use of sunflower protein isolate made it possible to achieve the whipped mass consistency required for meringue formation, to maintain the protein content at the level of the classic formulation and to exclude ingredients of animal origin.

In recent years, the Federal Service for Supervision of Natural Resources and Environmental Protection of the Russian Federation has recorded an alarming trend of increasing the mass of plant-based waste and decreasing the mass of fruit and vegetable waste in retail, which has been returned to the food chain as secondary products. Currently, the majority of fruit and vegetable waste is being excluded from circulation by being disposed of in landfills, which is economically unprofitable and has a negative impact on the environment. At the same time, fruit and vegetable waste is rich in vitamins, antioxidants, dietary fiber, and minerals, which means that it can be further processed into valuable products for the national economy, such as feed additives for productive animals. The main goal of recycling fruit and vegetable waste is to ensure the safety of the resulting secondary product while preserving the nutritional value of the original raw material. This problem can be solved by treating the shredded waste mass with chemical disinfectants and avoiding heat exposure to the raw material during shredding. As a result of the conducted research, it was found that when fruit and vegetable waste is chopped in a cutter with a cutter knife rotation speed of 1100 rpm and a chopping duration of 4 minutes, the resulting chopped mass becomes a homogeneous suspension that does not separate for 25-30 minutes, and the temperature of the suspension does not exceed 35 ℃, which allows the thermolabile components of vegetables and fruits to remain at their original levels and ensures the effectiveness of waste treatment with a chemical disinfectant.

Advances in synthetic biology and precise genome editing open new prospects for food biotechnology. In brewing, the key production microorganism is Saccharomyces cerevisiae, whose metabolism directly determines the sensory characteristics of the final product — the bouquet of esters, higher alcohols, phenolic compounds and organic acids. Conventional strain selection offers limited scope for the targeted modulation of complex traits. The aim of this work was to experimentally verify the possibility of directed modification of the organoleptic profile of beer by genome editing of brewing yeast. Using the CRISPR/Cas9 system, two modified strains were obtained from the ale-type strain S. cerevisiae WLP001: one carrying an overexpression cassette of the ATF1 and MTT1 genes under the constitutive PGK1p promoter integrated into the HO locus, and one with complete deletion of the POF1 open reading frame. Model fermentation was carried out in 2 dm³ laboratory fermenters on hopped wort with an extract content of 12 % at 20 °C in three biological replicates; the resulting samples were analysed by GC-MS and evaluated according to the EBC methodology. In the overexpression strain, the isoamyl acetate concentration increased from 1.8 to 5.67 mg/dm³ and ethyl acetate from 12.5 to 35.0 mg/dm³ (p < 0.01), while the isoamyl alcohol level remained unchanged, indicating a redistribution of metabolic flux towards esterification. In the POF1 deletion strain, 4-vinylguaiacol was not detected, against 0.35 mg/dm³ in the control. Sensory evaluation confirmed the analytical data. The modifications did not affect the degree of attenuation (76–78 %), flocculation ability or post-fermentation cell viability (above 95 %), indicating that the aroma-forming potential can be altered in isolation without compromising the technological properties of the strain.

Interest in products made from non-traditional dairy raw materials is growing in Russia, while the expanding goat and sheep herds on farms in Siberia and the Altai region raise the question of the rational use of the milk obtained. Goat milk is characterised by smaller fat globules and a higher content of short-chain fatty acids, as well as of potassium, calcium, phosphorus, selenium, zinc and copper compared with cow milk. Sheep milk exceeds cow milk by a factor of 1.4 in dry matter content, 1.8 in fat and protein, and 4.5 in casein. One way of exploiting the advantages of this raw material is the production of high-protein products, in particular cheese. The aim of this work was to develop the formulation and technology of a semi-hard cheese with the addition of goat and sheep milk, adapted to the conditions of existing plants and requiring no specialised equipment. The objects of the study were raw cow milk, powdered goat and sheep milk, the milk-clotting preparations NATURAL CALF RENNET – POWDER 100.000 and Microclerici, and the starter cultures LYOBAC-D HD and Sacco MOS 356 F. Caciotta-type cheese was produced under industrial conditions; the rate of curd formation and curd quality, active acidity, whey composition, organoleptic characteristics and storage stability of the product were monitored. It was established that the optimal amount of added goat and sheep milk is 5 % each of the mass of the standardised mixture: at a higher proportion of dry components the curd is less elastic and separates whey less readily, while the finished product exhibits a mealy texture and bitter notes in the taste. For production, the LYOBAC-D HD starter culture and the Microclerici enzyme preparation are recommended, the latter providing comparable curd characteristics at one third of the cost. The fat content of the finished product was 20.9 %, protein 19.7 %, energy value 1116.9 kJ/100 g, and shelf life in vacuum packaging 140 days at a temperature of (4 ± 2) °C.

This paper presents the results of a comprehensive study on the development of a formulation and production technology for minced meat-and-vegetable semi-finished products – cutlets – using bean protein concentrate (BPC) and sprouted triticale grain (STG), as well as an assessment of the effect of various packaging types on the quality retention of the finished products during refrigerated storage. It was established that the optimal combination is BPC (10% of the meat mince weight) and STG (8% of the meat mince weight), which provides a 14% increase in the protein mass fraction, a 22% increase in water-holding capacity, improved structural-mechanical characteristics, and significant enrichment of the product with dietary fiber (up to 3.2%), B vitamins, vitamin E, and minerals. The study of the amino acid composition showed an increase in the content of all essential amino acids, particularly lysine (by 28%), threonine (by 22%), and valine (by 19%). The amino acid score coefficient of the experimental sample protein increased from 0.51 to 0.69. A technological flow diagram was developed, which includes preliminary hydration of BPC, preparation of STG, and two-stage mixing. The study of three packaging types showed that the most effective for preserving the microbiological safety and organoleptic properties of the cutlets is packaging in a modified gas atmosphere (MGA) (70% O₂ / 30% CO₂), providing a shelf life of up to 10 days at a temperature of 4±1°C. The microbiological and physicochemical parameters of the developed product comply with the requirements of the Technical Regulation of the Customs Union TR CU 034/2013.

The development of production is impossible without the continuous professional development of specialists, since the pace of technological progress, the introduction of innovations, production efficiency and resource saving all depend on their qualifications. This article analyses current approaches to organising the professional development of specialists at industrial enterprises and systematises the state programmes and national projects of the Russian Federation aimed at developing human resource potential. The principal measures for professional development at industry enterprises have been identified — analysis of training needs, development of corporate training programmes, interaction with educational institutions, organisation of internships and practical training, creation of conditions for learning, and participation in professional events — together with the expected effects of their implementation: the updating of theoretical and practical knowledge in the specialty, the acquisition of competencies required for organisational and technical innovation, and the minimisation of losses in the transition from research developments to industrial implementation. It is shown that science, education and production form a single system, the strengthening of which requires the development of cooperation between universities, research organisations and enterprises through joint research projects, internships and the updating of educational programmes. The national projects being implemented up to 2030 are reviewed, among which the following are highlighted with regard to personnel training: "Means of Production and Automation", which provides for the employment of 90 % of graduates of specialised universities by 2030, "Efficient and Competitive Economy", "Youth and Children", "Personnel", and also the federal project "Professionalitet". It is concluded that the development of science-intensive industries requires highly qualified specialists, while the implementation of state projects in the field of human resource provision forms the human capital necessary for the sustainable economic development of the country

The article presents the results of a production experiment evaluating the effectiveness of the probiotic feed additive "Bacell-MT" in the diets of high-producing Montbéliarde cows. The study was conducted at the agricultural enterprise OOO "Putyatinsky" (Lipetsk region) involving 90 animals, which were divided into one control group and two experimental groups. Animals in the experimental groups received the additive at dosages of 60 g per head (Experiment 1) and 120 g per head (Experiment 2) daily during the first 70 days of lactation under identical housing conditions. It was established that the use of the preparation significantly slows down the natural decline of the lactation curve in the second half of the period. Over the entire lactation, the average milk yield increase amounted to +6.9% in the first experimental group and +8.8% in the second. Analysis of the biochemical composition of milk revealed an improvement in its technological properties for cheese making. In the experimental groups, an increase in the mass fraction of protein (by 2.4–5.9%) due to the growth of the casein fraction, an improvement in milk purity class (an indicator improvement up to 35.29% by the sixth month), and a significant reduction in rennet coagulation time (by 14.13% by the end of lactation) were recorded. Meanwhile, fat content remained stable, indicating the physiological balance of the diets. A multidirectional dynamic of whey proteins was noted: their increase in Experiment 1 (+8.2%) and a decrease in Experiment 2 (-2.1%). Economic analysis confirmed the high profitability of using the additive. The Return on Investment (ROI) reached 9.09. The lower dosage showed a moderate effect (ROI 3.82). Thus, a direct dependence between the volume of funds invested in the additive and economic return has been proven.

Dairy industry byproducts offer a promising source for isolating biologically active peptides. Native whey is a filtrate formed during the microfiltration of skim milk during the production of micellar casein concentrate. The aim of this study was to substantiate rational modes for producing a complex of biologically active peptides from native whey. Standard and generally accepted research methods were used. The fractional composition of the resulting peptides was assessed using chromatography. The degree of protein hydrolysis was assessed as the percentage of peptide bonds cleaved in the protein relative to the total number of peptide bonds in this protein. Bioinformatic modeling of native whey protein hydrolysis and analysis of the resulting peptides were performed using BIOPEP-UWM algorithms. The main protein fractions of native whey are both whey proteins and the β-casein fraction. Taking into account the compositional characteristics of native whey, bioinformatic modeling of the hydrolysis of its protein fractions by various endopeptidases was conducted. It was found that the smallest number of epitopes and bitter peptides is formed during the hydrolysis of native whey proteins by the enzyme chymotrypsin. The degree of hydrolysis depended on the duration of the process and increased, reaching 25±1% after 4.0 hours of fermentation. To select optimal hydrolysis conditions, the influence of the active acidity and temperature of the reaction medium on the fractional composition of the resulting peptides was studied. It was found that the greatest total number of small peptide fractions is formed at an active acidity of the reaction medium of 8.0 pH units. The same is true at a temperature of 40°C.

According to Rosstat, butter production in Russia increased by 2.1% by the end of 2025 compared to the previous year. A wide range of butter varieties is available, but sweet cream butter accounts for the largest share. Butter production yields a valuable byproduct – buttermilk. Consequently, increased butter production leads to an increase in the amount of buttermilk produced. Therefore, research into the integrated use of raw materials in buttermaking, including secondary raw materials, is relevant. Buttermilk obtained during the churning process of sweet cream butter is considered the richest. A laboratory in the Department of Animal Products Technology at the Voronezh State University of Engineering Technologies has produced premium-grade sweet cream butter using the churning method. The buttermilk, with a fat content of 0.5%, obtained during the production of sweet cream butter, was used in the production of sour cream. Cream and buttermilk were used as raw ingredients, with ratios ranging from 83:17 to 35:65. Starter cultures recommended for sour cream production, containing homofermentative multi-strain cultures, were used for fermentation. Skim milk with a fat content of 0.05%, obtained by separating whole milk, was used for beverage production. The formula for the dairy beverage includes whole milk, skim milk, white sugar, chicory, stabilizer salt, and calcium lactate. The finished products have increased biological value compared to control samples. The results obtained make a practical contribution to the development of resource-saving technologies in the dairy industry.

Biopreparations containing bacterial strains of the genera Bacillus, Pseudomonas, and Rhizobium, or fungi of the genus Trichoderma, enhance plant stress resistance through the production of phytohormones, as well as nutrient absorption and nitrogen fixation. The effectiveness of such preparations depends not only on the activity of the microorganisms but also on their ability to survive in various soil conditions. The aim of this study was to assess the survival rate of nitrogen-fixing bacteria included in the commercial biopreparations "Azotovit" (Beijerinckia fluminensis) and "Terrazot" (Azotobacter chroococcum) when applied to the main soil types of the Central Black Earth Region. Sod-podzolic, chestnut, gray forest, and greenhouse chernozem soils, collected in the Voronezh Region, were studied. The composition of the native microflora of the samples was preliminarily determined: no native nitrogen-fixing bacteria were detected. Incubation was carried out at 30 °C and 50% soil moisture, with samples collected after 14, 30, 60, and 90 days. It was found that the number of B. fluminensis decreased in all soil types except chestnut, where by day 90 it increased to 3.4×10⁸ CFU/g versus 1.5×10⁷ CFU/g on day 14. For A. chroococcum, an increase in numbers was noted only on chernozem — up to 2.5×10⁸ CFU/g by day 90. On greenhouse chernozem, the number of B. fluminensis reached a maximum by day 30 (2.3×10⁸ CFU/g), followed by a decrease to 1.06×10⁷ CFU/g, which is presumably due to the reaction of the environment and temperature. The obtained data indicate that the survival rate of introduced nitrogen fixers is determined by the soil type and the species of the strain, which must be taken into account when selecting a biological product for specific soil and climatic conditions.

This article examines the development of a technology for producing gingerbread with increased biological value intended for gerodietetic nutrition. The relevance of the work is determined by the considerable rate of population ageing and by the limited range of domestically produced gerodietetic products, which is largely represented by imported items in the high price category. The aim of the study was to develop a specialised product and to expand the range of flour confectionery products for the nutrition of elderly and senior people. The raw materials used were wheat flour, flaxseed flour, dry rosehip extract, egg melange, granulated sugar, molasses, margarine, baking powder, a dry spice blend and water. Flaxseed flour served as a functional ingredient, being a source of dietary fibre, polyunsaturated fatty acids, lignans, iron, copper, manganese, zinc and B-group vitamins, as did dry rosehip extract, which contains ascorbic acid, tocopherols, polyphenolic compounds, potassium, magnesium and calcium. The products were made by the scalded-dough method: the sugar-molasses syrup was scalded with half of the recipe amount of the flour mixture, cooled to 25–30 °C, the remaining raw materials were added, and the dough with a moisture content of 20–22 % was kneaded, followed by moulding, baking, glazing and setting. The quality of the finished product was assessed using generally accepted methods in accordance with regulatory documents. It was established that the addition of flaxseed flour and rosehip extract does not impair the organoleptic characteristics: the products have a characteristic taste and smell without foreign flavours, a soft cohesive structure, uniform porosity without voids or traces of incomplete mixing, a regular shape and a smooth surface. The proposed method can be implemented on standard confectionery equipment without altering the technological scheme and makes it possible to expand the range of flour confectionery products intended for gerodietetic nutrition.

The article presents the results of an experimental study on the optimization of trout fish pate formulation by partial replacement of raw material with a high-protein mineral complex (HPMC). The relevance is due to the need to increase the protein value and improve the technological properties of pate products while reducing production costs. The scientific literature lacks systematic data on the effect of different HPMC dosages on the complex of sensory, physicochemical and economic indicators, which determined the aim of the study – to substantiate the optimal proportion of mince replacement (5, 10 or 15%) with HPMC. Experimental samples were prepared according to developed formulations with normalization to 100% and consideration of technological losses. Sensory evaluation was carried out according to GOST 9959–2015 with weight coefficients, physicochemical analysis – according to GOST 7636–85. Statistical processing was performed using Microsoft Excel (Friedman test, Wilcoxon test, Student's t-test). The results showed that the sample with 10% HPMC received the highest integrated sensory score (4.90 points), which is significantly higher than the control (4.69 points, p = 0.018 according to the Wilcoxon test for a pre-planned contrast). Protein content increased by 49.7% (from 9.32% to 13.95%, p < 0.001), moisture decreased to 68.52% (p < 0.05), while fat remained without significant changes. Economic analysis (CVP method, multi-criteria comparison) revealed a reduction in the cost of 1 ton by 11,500 rubles and an increase in product profitability from 20.3% to 25.2%, and in return on sales from 16.9% to 20.1%. Scientific novelty lies in establishing the dose-dependent effect of HPMC and determining the replacement threshold (15%) beyond which unacceptable quality deterioration occurs. Practical significance consists in the development of a formulation ready for industrial implementation

A comprehensive study of biologically active peptides obtained by enzymatic hydrolysis of industrial hemp protein by proteases of plant origin (bromelain and papain) has been carried out. The aim of the study was to identify peptide sequences and evaluate their potential biological activity by molecular docking. Using LC-MS/MS HPLC, 2381 and 2752 peptides were identified in hemp protein hydrolysates treated with bromelain and papain, respectively. Prediction using the BIOPEP-UWM database showed that all the obtained sequences have inhibitory activity against ACE and DPP4. Also, some peptides inhibited renin, α-glucosidase, glutamate carboxypeptidase II and neprilysin, additionally antioxidant, immunostimulating and neuroprotective properties were revealed. In silico, the evaluation of physico-chemical parameters confirmed high solubility, no toxicity, and moderate stability under conditions simulating the intestinal environment. The average half–life of peptides in the intestine obtained using bromelain was 1.2 s, and that of papain sequences was 1.25 s. The average blood half-life was 13.6 minutes for all peptides. The results of molecular docking in AutoDock Vina revealed a high inhibitory ability of peptides to the active sites of target proteins (with binding energies from -5.749 to -11.120 kcal/mol). The following peptides with the lowest interaction energy were selected: YGRDEISVF with ACE (-9.569 kcal/mol); FDERIRE with DPP4 (-7.995); NPHEDFPQSRR with MPO (-11.120); ARFDERIRE with renin (-7.728); GNPEDEFEQLRR with alpha-glucosidase (-6.535); YGRDEISVF with GCP2 (-9.702); AREPDTRVE with non-lysine (-9.333). A relationship was revealed between the amount of binding energy and the number of contacts with key pockets of target proteins. The data obtained indicate the prospects of cannabis peptides as bioactive agents. The approach we have chosen allows us to select peptides that will be further studied in vitro and in vivo.

Whey protein concentrates (WPCs) have significant potential for use in emulsion product formulations. Low thermal stability is a limiting factor for their use. This problem can be solved using Pickering emulsions stabilized by particles of a modified form of whey proteins – microparticulates (MPs). The aim of this study was to investigate the effect of MPs on the thermal stability of food emulsions. Standard research methods were used. The use of WPCs stabilized the emulsion at a protein content of 2%. However, at 4% protein, the emulsions readily coagulated. The period of thermal stability of the emulsion with MPs at a protein content of 2% was relatively short. With an increase in protein concentration to 4%, a significant increase in thermal stability was observed. Thermostatically treated emulsions prepared using MP at protein concentrations up to 12% and WPC at concentrations up to 4% exhibited Newtonian flow behavior, with their effective viscosity independent of shear rate. At protein concentrations above these values, flow behavior became more dependent on shear rate. After thermal treatment of MP-stabilized emulsions, virtually no changes in particle size distribution were observed up to a protein concentration of 10%. At a protein mass fraction of 12%, a second peak formed in the region of larger particles. The formation of an additional peak over a wider range of particle sizes indicates the formation of large aggregates accompanying gelation. In WPC-stabilized emulsions, most of the protein was in the aqueous phase, while MP was in the sedimentary phase. This trend persisted as the total protein concentration in the emulsion increased. This protein redistribution is characteristic of Pickering emulsions and contributes to their increased stability. Thus, whey protein microparticles are characterized by pronounced advantages for the stabilization of food emulsions.

The article presents the results of experimental studies on the substantiation of the production technology for molded jelly marmalade using Kalitvyanka sour cherry fruits, a variety zoned for the conditions of the Voronezh Region. The relevance of the work is driven by the need for import substitution and expansion of the range of confectionery products based on local fruit and berry raw materials. The chemical composition of the fruits is provided, characterized by a high content of solids (up to 17.5%), sugars (up to 12.6%), and pectin substances (up to 0.78%), which confirms the technological suitability of this variety for processing. The chemical composition of the finished product has been studied: the mass fraction of solids was 80.0%, sugars – 67.8%, pectin substances – 0.95%. The rheological characteristics of the marmalade mass were studied on a rotational viscometer in the temperature range of 20-95°C. It has been established that the mass is a pseudoplastic fluid whose rheological behavior is described by the Ostwald–de Waele power law. A decrease in the consistency coefficient from 185.4 to 16.2 Pa·sⁿ and an increase in the flow index from 0.52 to 0.73 with increasing temperature were revealed; the activation energy of viscous flow was 38.2 kJ/mol. The kinetics of gelation at temperatures of 10, 15, 20, and 25°C and pH values of 3.0-4.5 have been investigated; it has been found that the structure formation process exhibits an S-shaped pattern and is described by a logistic model. The optimal setting parameters have been substantiated: temperature 15-20°C, duration 60-90 minutes, pH 3.3-3.7, ensuring the achievement of 90% of the maximum gel strength (32.1-38.5 kPa). The dependence of gel strength on agar concentration has a power-law character (exponent 1.82). A flow diagram of the technological process has been developed, including raw material preparation, cherry puree production, boiling of the marmalade mass to 106±1°C, molding, drying to a moisture content of 20-22%, and packaging. Microbiological quality indicators of marmalade during storage (total viable count, coliforms, Salmonella, molds, yeasts) have been determined, confirming its safety for a period of 3 months. Optimal storage regimes have been substantiated: temperature 15±5°C, relative air humidity 80±5%, absence of direct sunlight; shelf life has been established depending on the type of packaging (from 1 to 6 months). The use of cherry puree makes it possible to obtain a product with high organoleptic characteristics and increased biological value.

sunflower seeds and meals play an important role in human and animal nutrition. Understanding their nutritional value and chemical composition is essential for the use of processed products in various areas, as well as for improving the level of complex processing of plant raw materials. Sunflower is characterized by the phenomenon of matric heterogeneity of seeds, which affects not only the morphological and yield indicators, but also the characteristics of the seed composition by fractions of the sunflower head. In this study, the object of study were sunflower seeds (Helianthus annuus L.), which were sorted by size into 3 fractions characteristic of localization in the central, middle, and peripheral circles of the sunflower head. The defatted kernels from seeds of individual fractions, were analyzed for crude protein content, fractional composition of proteins by solubility according to T. Osborne scheme, phenolic compounds content and antioxidant activity. The studies showed that the highest crude protein content was synthesized along the edge of the head. Moreover, the largest seed fraction (peripheral zone) contained more globulins (33,07%) in defatted kernel, and the smallest seed fraction (central zone) had the highest albumin content (13,97%). The glutelin content by fractions decreased from the peripheral zone to the central zone of the head (from 9,76 to 7,44%). All zones of the head were characterized by the following distribution of the content of protein fractions by solubility: globulins > albumins > glutelins. The content of phenolic compounds in individual fractions varied in the range of 2.49–4.07%. Antioxidant activity was positively correlated with the concentration of phenolic compounds and varied in the range of 67.29–88.29%. With decreasing seed size, the concentration of phenolic compounds and antioxidant activity of the fractions increased. Taking into account the identified differences in the chemical composition of the seed kernel by head zones, it is recommended to separate small seeds of the central zone when processing sunflower seeds to improve the quality of the meal.

The objective of this review was to analyze modern food packaging technologies and to identify the factors that should be considered when selecting a packaging system for a specific product. The work was conducted as a structured narrative review with a clearly defined literature search strategy. Peer-reviewed publications indexed in Scopus, Web of Science, ScienceDirect, SpringerLink, Wiley, and Google Scholar were analyzed, with emphasis on sources published between 2018 and 2026 and priority given to items bearing a DOI and directly relevant to materials intended for contact with food products. The article examines traditional monolithic and multilayer materials, modified atmosphere packaging materials, edible and biodegradable coatings, active and intelligent packaging systems, as well as antimicrobial materials. It was established that packaging effectiveness is determined not by any single barrier parameter but by the combination of properties, including oxygen and water vapor permeability, heat seal strength, product matrix characteristics, migration safety, and recyclability. The applications of form–fill–seal systems, vacuum packaging, modified atmosphere packaging, aseptic and hot filling, retort processing, edible coatings, and packaging compatible with high-pressure processing are summarized. It is shown that the most promising solutions are multifunctional systems that combine sustainable materials, active protection, indicator-based monitoring, digital traceability, and compatibility with non-thermal technologies. The practical significance of this work lies in establishing criteria for the preliminary selection of packaging during the stages of product development, process design, and risk assessment. The findings of this review can be applied in the design of packaging for meat, fish, dairy, plant-based, and ready-to-eat food products.

The aim of this study was to investigate the characteristics of clonal micropropagation in three Ludisia discolor varieties. Brood buds, shoot apical meristems, immature seeds from 15-, 20-, and 25-day-old capsules, and mature seeds from dehisced capsules were used as explants. They were grown on modified Murashige and Skoog medium. A special technique was developed for sterilization and planting of microscopic mature seeds. This technique allows for the simultaneous sterilization of large numbers of such seeds and their rapid planting on a nutrient medium under sterile conditions. Mature seeds germinated in 60-70 days. Seeds from 25-day-old capsules showed the best results among immature seeds, producing mass shoots as early as 25-30 days after planting. The ridge of the future first leaf of protocorms was formed in the dark 2 months after germination. Switching to a light regimen induced rapid hemorrhyzogenesis—the formation of the first green leaves, stems, and adventitious roots. About 20% of the seeds sown from 20-day-old capsules swelled or formed protocorms. Seeds from 15-day-old capsules did not germinate at all. Planting immature seeds is the most effective method for clonal propagation of L. discolor in vitro. However, its success depends on accurately selecting the right stage of seed development, which is only possible in greenhouses. When taking material from natural populations, mass sowing of mature seeds is more reliable, but sterilizing and planting such seeds is significantly more difficult. Therefore, we have developed an effective method that significantly simplifies these stages of introducing into embryo culture and mass production of clones of valuable orchid species under controlled conditions.

Growing consumer interest in products of regional identity and functional nutrition makes fermented non-alcoholic beverages based on domestic grape raw materials a promising area. The aim of this review was a comprehensive analysis of the resource potential of Russian autochthonous grape varieties and the biotechnological capabilities of Gluconobacter oxydans in the production of such beverages. Publications for 2018–2026 retrieved from PubMed, Springer, PubChem and Google Scholar were examined. The legal status of autochthonous varieties (Federal Law No. 468-FZ) is described: more than 200 varieties are known, occupying less than 2 % of the 95,000 ha of Russian vineyards. According to SNP genotyping, seven of the nine varieties studied form independent genetic clusters unrelated to Caucasian and European varieties. Autochthonous raw material is shown to have a high content of polyphenols (catechin, epicatechin, procyanidin B1) responsible for antioxidant and antimicrobial activity. The metabolic features of G. oxydans are described: membrane-bound dehydrogenases, the pentose phosphate pathway, incomplete oxidation of sugars and alcohols to gluconic and acetic acids, and tolerance to inhibitors present in plant-based media. Fermentation parameters are systematised: temperature 25–30 °C, pH 4.5–6.5, intensive aeration and the glucose-to-ethanol ratio; the effectiveness of mixed cultures with yeasts is noted. The expansion of fruit-bearing vineyards by 35 % by 2030 and the growth of the functional beverage market of about 8.5 % per year create prerequisites for pilot-scale testing of such technologies.

The maximum possible separation of light fractions from oil at its primary processing plant reduces the load on the main atmospheric column. One of the possibilities for this is the use of a partial distillation column in the process chain, in which water vapor serves as an evaporating agent. For a partial oil refining column, the paper considers the option of using the kerosene fraction of the main atmospheric column or the recycling kerosene fraction from the column itself as an evaporating agent. The research was carried out using the UniSim Design modeling system. The Peng-Robinson method was chosen to calculate the thermodynamic properties of the fraction components. The operation of a typical partial oil distillation column containing 22 plates (0.8 contact device efficiency) is modeled, raw materials are fed to 13 (main quantity) and 18 plates (hot jet). For use as an evaporating agent, the kerosene fraction is selected from the 10 plate of the column itself. In this fractional mixture, the main amount (63% by weight) is The kerosene fraction is occupied, and gasoline (29% by weight) and diesel (8% by weight) are also present. fractions. When calculating a column with different evaporating agents, the achieved content of the gasoline fraction in the distillate was estimated and compared, as well as the change in the temperature profile of the column. At the same time, the temperature in the condenser and the bottom of the column when using the kerosene fraction is about 126 and 207 °C, which is higher than the corresponding temperatures of 92 and 195 °C when using water vapor. Calculations have shown the possibility of effectively using the kerosene fraction as an evaporating agent, which will eliminate the disadvantages of using water vapor, saving it for other petrochemical processes and unloading the main atmospheric column.

This scientific study aims to address the critical global problem of significant economic costs and food losses caused by microbiological spoilage of food products, as well as the associated problem of famine in certain regions of the planet. The aim of this study is to experimentally determine the antimicrobial, physicomechanical, and hydrolytic properties of developed loose packaging coatings based on apple pectin with varying concentrations of chamomile flower extract (Matricaria recutita). In the first stage of the study, dried chamomile flowers were mechanically ground to a fine powder, followed by extraction in a Soxhlet apparatus using hexane as a solvent for 8 hours at 70°C. In the second stage, film coatings were produced from heated aqueous solutions of apple pectin and glycerin plasticizer with the addition of the resulting extract at concentrations of 0.5%, 1%, and 2%. These were then vacuumed and dried in molds. During comprehensive testing, it was experimentally established that a 2% chamomile extract concentration was optimal. At this concentration, antimicrobial activity against the Bacillus subtilis test strain reached a high efficiency of 99.8%, and the time interval before complete loss of structural integrity of the film in water increased to 25 seconds. Analysis of strength parameters revealed a 63% increase in elastic modulus with a simultaneous, predictable, 32% decrease in tensile strength. The modified biopolymer coatings are recommended for use as active functional packaging agents to extend the shelf life of fresh fruits, vegetables, and confectionery products, as well as in medicine as adhesive films.

In industrial wastewater treatment process flow charts, the total effluent includes a number of components, such as acid-base, cyanide, chromium, and nickel-containing solutions, as well as solutions containing surfactants from auxiliary areas. Therefore, the use of electronanofiltration (an electrobaromembrane process, rather than an electromembrane process) is promising. Such processes utilize porous semipermeable polymer nanofiltration membranes, with voltage and transmembrane pressure serving as the primary driving forces. The OPMN P nanofiltration membrane, a porous polymer film on a polyamide base applied to an ultrafiltration substrate, was chosen for experimental studies of its volt-ampere characteristics, resistance, and conductivity. The experimental studies of the electrochemical characteristics of the electrobaromembrane separation of nickel-containing solutions allow us to formulate the following conclusions: the I-V curves show two sections of current density changing with voltage. With increasing nickel concentration, a nonlinear change in current density is recorded as a function of transmembrane pressure; an increase in voltage in the electron-nanofiltration system leads to a decrease in ohmic resistance and an increase in electrical conductivity, which is associated with an increase in the convective transfer of nickel ions through the nanofiltration membrane; it was established that the cathode permeate becomes alkaline, while the anode permeate becomes acidic, thus, a reduction process occurs in the cathode region, and an oxidation process in the anode region..

The effect of ultrasonic treatment on the properties of damping polymer composite materials based on a silicone matrix modified with multi-walled carbon nanotubes (MWCNTs) was investigated. The samples were prepared by mechanical mixing only and by mechanical mixing with an additional ultrasonic treatment stage during preparation of the filled composition. The MWCNT content in the samples was 0.10, 0.30 and 0.50 wt.%. The sample mass was determined using analytical balances, density was measured by hydrostatic weighing, and viscoelastic properties were evaluated by dynamic mechanical analysis using E′, E″ and tan δ. It was found that the proposed technology provides cylindrical samples with close mass and density values. At the studied concentrations, the effect of ultrasonic treatment on density was insignificant: the differences between the technological series were comparable with the measurement uncertainty. At the same time, dynamic mechanical analysis parameters changed more markedly and depended on the MWCNT concentration and on the preparation method of the filled system. The results show that the properties of damping composites are determined not only by the MWCNT content, but also by the features of dispersion technology and formation of the internal structure of the composite.

The method of encapsulating biopesticides in polymer matrices is actively used to increase crop yields. However, existing research has focused primarily on the use of natural polymer matrices, which are significantly inferior to synthetic polymers in a number of performance characteristics. Copolymers of acrylic acid and acrylamide have proven themselves as soil conditioners due to their high sorption characteristics, ease of chemical modification, and the reproducibility of their properties. In the presented work, three methods of acrylic hydrogel synthesis were investigated, differing in the stages of the process and methods of introducing the biofungicide "Trichodermin". Using IR spectroscopy, optical microscopy and microbiological analysis, it was shown that all the methods used to obtain the soil conditioner allow the functional activity of T. harzianum to be preserved after its encapsulation in acrylic hydrogel. However, the study of the sorption characteristics and parameters of polymer mesh showed that the optimal method is the introduction of biofungicide at the synthesis stage, which allows for high sorption characteristics: the values of the equilibrium degree of swelling in water and in physiological solution were, respectively, Q∞ = 410 g/g and Q∞ = 50 g/g. Such values are achieved by forming a low-defect polymer mesh with a low content of sol fraction (S=0.04) and a high proportion of active chains (Vc ~ 0.70). The resulting material is promising for use as a soil conditioner with prolonged biofungicide release.

This article is devoted to the study of modern methods of solid waste recycling in the aluminum production, with a special focus on the spent coal lining of the electrolyzers. The key aspects of the problem are considered: the chemical composition and toxicological characteristics of the lining materials, the environmental risks associated with the disposal of waste containing fluorides and cyanides, and the existing methods of disposal (mechanical, thermal, and chemical) are analyzed to identify their drawbacks. The main focus is on hydrometallurgical recycling technology, which includes sequential stages of grinding, alkaline leaching with parallel cyanide detoxification, flotation for carbon separation, and precipitation of fluoride salts. As a result of processing, three target products are obtained: purified carbon (85-90% graphite) for the production of anodes or fuel purposes, purified aluminosilicates for the refractory and construction industries, and fluoride salts that are returned to the metallurgical cycle. It has been shown that the proposed technology implements the zero-waste principle and is economically feasible for large enterprises.

The use of the isobutane fraction has always been relevant as a high-octane gasoline additive and as a feedstock in alkylation and dehydrogenation processes. The resulting high-octane additives, isobutylene, synthetic rubber, and other petrochemical products are increasingly in demand in today's market. Maximizing the yield of light commercial hydrocarbons and improving the quality of the resulting fractions in gas fractionation units remains an important applied and research challenge. This paper examines the process unit of an existing gas fractionation unit at the Moscow Oil Refinery, which utilizes rectification to separate the isobutane fraction as a distillate. Analysis of the composition of the isobutane fraction obtained at the Moscow Oil Refinery revealed wide variations (54–98% by weight). This may be due to the use of a suboptimal mode, unstable operation of the contact devices, and irregularities in the temperature profile along the height of the mass-transfer apparatus. The objective of this study was to identify potential process solutions for improving the quality of the resulting isobutane fraction without the need to upgrade the fractionation unit. The process flow diagram and the parameters of the resulting fractions were analyzed using the UniSim Design modeling environment. A computational experiment demonstrated that the operating parameters of the deisobutanization column do not allow for the qualitative and quantitative separation of the potential isobutane fraction from the feedstock. Modified process parameters for the distillation column are proposed. The process parameters of the column and the fractional composition of the distillation column streams are presented. The developed model can be used to optimize the process modes of industrial equipment.

An investigation of foaming polymer compositions containing coal tar pitch and inorganic fillers was performed to evaluate their properties and the effect of pitch introduction on fire protection efficiency. The physicochemical and technological properties of the developed materials were studied and compared with a commercially available weather-resistant, solvent-borne epoxy composition. It was found that the addition of 10% w/w coal tar pitch does not reduce the thermo-oxidative stability of the epoxy compositions and has virtually no effect on the amount of coke residue; these parameters remained comparable to those of a pitch-free sample. At the same time, the pitch-modified composition exhibits a pronounced swelling effect, with an average swelling ratio of at least 22.7. Exposure of the material to an open flame results in the formation of an intumescent char with a well-developed porous structure. This char layer subsequently undergoes partial degradation (cracking) and oxidation, leading to a progressive increase in the burnt-out area. The degradation mechanism is governed by the char’s microstructure, which consists of a mixture of large and small, predominantly open, cells. This morphology reduces the material's thermal insulation capacity by facilitating oxygen diffusion to the reaction zones and accelerating heat transfer. Nevertheless, the coal tar pitch-based composition maintains a fire resistance rating of at least 60 minutes under laboratory conditions. These results identify coal tar pitch as a promising modifier for intumescent epoxy systems; it significantly enhances fire retardancy by ensuring pronounced expansion without complicating the manufacturing process. The practical viability of using coal tar pitch is further underscored by its status as a carbon-rich industrial byproduct with currently limited high-value applications.

The article presents a regression model of the pulse-jet cleaning process of bag filters, developed to determine the parameters necessary for the effective regeneration of the filter partition. The initial data for modeling are obtained on an experimental stand equipped with automated control devices, which allowed the filter and operating conditions to be varied. The proposed approach considers the adhesion forces between the surface of the partition and the captured particles, forming a layer of contaminants on it, as well as the detachment forces generated by the compressed air-pulse during cleaning. The peak cleaning pressure provided by the regeneration system was selected as the parameter that determines efficiency. The peak pressure is expressed as a function of several variables: air mixture density (ρ), air flow rate for regeneration (Q), compressed-air pressure in the receiver (p(res)), diameter of the mixing chamber (throat) of the Venturi tube or bag diameter (in the absence of an ejector nozzle) (Dk), nozzle diameter (dc), and the distance between the nozzle and the throat of the filter element (S). To reduce the number of independent variables, these parameters were combined into dimensionless groups. The resulting power- law regression equation has a high degree of approximation, with deviations from the experimental data not exceeding 14%. The developed model can be used to determine optimal operating parameters for pulse-jet cleaning systems, both during the design of new bag filters and for optimization of existing systems.

Based on a comprehensive analysis of electromembrane equipment for the treatment of industrial solutions and wastewater, a new design of an electroionite apparatus has been developed. Optimization of the guide holders makes it possible to eliminate stagnant zones and increase the free space inside the spacer pads, which leads to a significant increase in device performance. The modernization of spacer gaskets improves the cooling efficiency and the quality of the separated solutions, which makes this device promising for use in various industries where highly efficient cleaning, separation and concentration of solutions is required. The introduction of electrobaromembrane and electroionite devices into the production process of kalimagnesia (K2SO4 · MgSO4) at the purification stage is an important step towards modern technologies that solve the main tasks: resource conservation, reduction of chloride content, greening of production. These devices transform linear production into cyclic production, allowing the selective removal of chlorine and the return of potassium and magnesium sulfate concentrate to the crystallizers, and the purified water is reused in the cycle without the use of harmful chemicals. It will take about 9.9 million rubles to launch a new technological scheme for wastewater treatment in the production of granular kalimagnesia. These financial expenses will be spent on the purchase of special equipment and components, as well as on machine maintenance, payment for electricity and its compensation. The installation is designed for 20 years of operation, which makes it possible to assess its reliability and economic efficiency. Financial calculations show that the project will pay off in 2.5 years, which indicates its high profitability.

Lining is an integral element of modern mining equipment, providing not only its protection from extreme abrasive wear, but also the very possibility of highly efficient implementation of technological processes. The evolution of lining materials has gone from manganese steels and high-chromium cast irons to modern polymer composites. One of the most promising lining materials at present is ultrahigh molecular weight polyethylene (UHMWPE) and its composites. The presented article presents the results of research on increasing the durability of a composite based on UHMWPE and carbon fibers with the additional introduction of a phenolic stabilizer of the CO-4 brand. The dynamics of changes in the properties and structure of a stabilized composite during full-scale exposure under the influence of the sharply continental climate of Yakutia is investigated. It was found that an additional modification of the UHMWPE composite with a stabilizer of the CO-4 brand leads to the preservation of deformation, strength and tribotechnical parameters for 36 months. According to the results of infrared spectrometry, it was revealed that CO-4 inhibits the course of oxidative reactions in the volume of the composite, which leads to an increase in the wear resistance of stabilized polymer composite materials by 3.5 times compared with unstable composites. The developed material has a set of improved operational properties, including increased wear and frost resistance, resistance to aggressive environments and high atmospheric resistance. A stabilized polymer composite based on can be recommended for lining mining equipment operated outdoors in the sharply continental cold climate of the Russian Federation.

This study demonstrates the possibility of vanadium extraction from coal ash and slag waste of thermal power plants in combination with experimental design by means of sulfuric acid dissolution with the addition of sodium chloride. The conditions of acid dissolution were optimized using the method of five-factor probabilistic-deterministic experimental design at five levels. The following factors were simultaneously varied: the concentration of sulfuric acid was changed in the range of (0.5-2.5) mol/dm3; the temperature of the acid dissolution process was maintained in the range of (25-70) °C; the process duration was (15-90) min; the concentration of sodium chloride was varied in the range of (0.5-15.0) g/dm3; the volume of sodium chloride was changed in the range of (0.05-0.25) cm3. Based on the results of the experiment, the regression and correlation analysis, a significant effect of all five factors on the degree of vanadium extraction from coal ash and slag waste of thermal power plants was established. The optimal conditions for vanadium extraction, allowing for its quantitative extraction (96% by weight or more), are a sulfuric acid concentration of 1.5 mol/dm3, a temperature of 60 ºC, a process duration of 60 min, a sodium chloride concentration in the solution of 0.5-15.0 g/dm3, and a sodium chloride solution addition volume of 0.20 cm3. Based on the established partial regression dependencies, a generalized Protodyakonov equation was derived; its adequacy and high predictive ability were proven using correlation analysis and the Student's coefficient. The obtained results can be applied in the development of a methodology for measuring the mass fraction of vanadium in samples of ash and slag waste from thermal power plants using the ICP-MS method and a technology for extracting vanadium from secondary raw materials of thermal power plants.

The development of biodegradable materials with natural additives is of great environmental importance in today's polluted environment. In this study, polymeric materials based on a natural polymer (methylcellulose) with the addition of a natural antimicrobial component—Icelandic moss extract—were obtained. The aim of this work is to develop polymeric materials based on methylcellulose with the addition of the antibacterial Icelandic moss extract for use in the food and medical industries. In this study, Iceland moss extract was prepared using a Soxhlet extractor, and methylcellulose-based film was obtained by mixing the starting reagents with the addition of Cetraria islandica extract at different concentrations. The antimicrobial properties of the resulting films were determined using the disk diffusion method against Escherichia coli, Bacillus subtilis, Candida albicans, and Aspergillus niger. A test was conducted to determine the physical and mechanical properties of the material, and the material was examined using a microscope. The studies revealed that the developed material exhibits antimicrobial activity against Escherichia coli and Bacillus subtilis, but does not exhibit antimicrobial properties against Candida albicans and Aspergillus niger. The dependence of mechanical properties on the extract concentration was non-monotonic. The highest strength (22.68 MPa) was recorded with 0.5% additive. Increasing the concentration to 3% leads to a drop in strength to 19.31 MPa, while the relative elongation in this case reaches 39.21%. The film thickness increases from 260 to 320 μm. Microscopic examination reveals an increase in the number of green inclusions with a clearer outline as the proportion of extract increases. Due to its biodegradability and antimicrobial activity, the developed material can be used in the food industry to reduce plastic waste and increase shelf life. In medicine, its properties are promising for the creation of films and coatings that prevent bacterial growth.

The influence of precipitant type (NaOH, NH4OH, Ca(OH)2), dehydration temperature, and calcination time on the phase composition, morphology, crystallite size, and surface activity of MgO obtained by thermal decomposition of magnesium hydroxide synthesized from chloride–calcium brine was investigated using X-ray diffraction, scanning electron microscopy, thermogravimetry, and adsorption evaluation. MgO was identified as the main phase in all samples; however, when Ca(OH)2 was used, CaCO3 (24.6 wt. %) was additionally detected, its formation being attributed to carbonization of the initial reagent. Dehydration of Mg(OH)2 proceeded in the range of 350–420 оC with a maximum at 390 оC, the mass loss was 32 %, and the enthalpy of the process was 86.9 kJ/mol. The morphology of MgO particles was found to depend significantly on the precipitant type. The use of NaOH solution yielded highly porous MgO agglomerates with primary crystallite sizes of 39–42 nm; NH₄OH resulted in flaky, plate-like aggregates with particle diameters of 44–79 nm; and Ca(OH)₂ promoted the formation of dense needle-like structures measuring 61–79 nm. Maximum adsorption activity (iodine number) for all samples was achieved at a calcination temperature of 550 °C and a holding time of 0.5 h; the highest value was recorded for NaOH (230.4 mg I2/g MgO), and the lowest for Ca(OH)2 (164.7 mg I2/g MgO), which is attributed to the blocking of active sites by calcium carbonate. Raising the temperature to 700 оC and extending the calcination time led to a decrease in MgO activity due to sintering of crystalline particles. The lime-derived sample exhibited the smallest decrease in activity (10 % versus 22–23 % for the other precipitants), which is explained by the inhibiting effect of CaCO3. The obtained results can be applied in developing a technology for producing active MgO from natural chloride–calcium raw materials.