The article is devoted to solving the problems of automation of the pasteurizer in LLC «Baltika Brewing Company» - «Voronezh Brewery» to improve the quality of control. The control system structure was developed based on the SIEMENS S7-400 controller, input/output modules SM321, SM331, SM322, SM332 and IEI PPC-5190A touch panel. The equipment includes local automation tools: SENSYCON PT100 temperature sensors; Endress+Hauser Cerabar S PMC631, Aplysens 0…10 bar pressure sensors; Endress+Hauser electromagnetic flow meters; HAFFMANS-PENTAIR oxygen meter; Enress+Hauser CLD134-PLC148AB2 conductivity meter; SPIRAX SARCO valves. The DANFOSS 131B2132 FC-302 frequency converter was adjusted to control the pump to enable working with small beer flows. Algorithmic and software support for the SIEMENS S7-400 control controller (Step7 environment) and the IEI PPC-5190A touch panel (WinCC environment) has been developed. To control the pasteurization process, it is proposed to implement a scheme for combined beer temperature control (steam flow rate) with disturbance compensation based on the heating steam pressure in the pipeline. To synthesize the algorithm for digital combined control, discrete dynamic models of the control channel (“heating steam flow rate – beer temperature at the pasteurization section outlet”) and the disturbance channel (“steam pressure in the coolant supply pipeline – beer temperature at the pasteurization section outlet”) were identified. The channel models were identified based on the experimental data obtained on the pasteurizer using the least squares method (LSM). A numerical optimization method (coordinate descent method) was used to calculate the settings of the digital PID controller and compensator for the control and disturbance channels. Model experiments were conducted, which showed that the use of this algorithm significantly reduces the fluctuation of beer temperature during pasteurization. To synthesize the algorithm, the author's programs for identifying discrete dynamic models of object channels and optimizing the settings of digital regulators and compensators were used. The process control system was put into operation.

The development of a methodology for the automated design of a reactor for producing fatty acids from soapstocks of vegetable oils is presented. The universal reactor design allows for the sequential execution of key technological processes: alkaline saponification of hydrated vegetable oil, salting out with sodium chloride, hydrolysis and decomposition of the soap core with sulfuric acid, and washing of the resulting fatty acids. The developed methodology takes into account the physico-mechanical properties of the mixtures, the design parameters of the equipment, and the kinematic regime of the process, ensuring high accuracy in calculations and adaptation of the reactor to specific production tasks. For the implementation of calculations, the QT Creator 5.14.2 development environment was used, enabling the creation of cross-platform applications for Windows and Linux operating systems. The software includes algorithms for technological, thermal, and structural calculations, as well as the selection of the mixer type and apparatus design. The implementation of the automated design system minimizes design costs and optimizes reactor parameters. The separate execution of processes in different reactors contributes to improved environmental conditions and reduced energy consumption. The developed system allows for the modeling of rational designs of the main working components of the reactor, determination of optimal technological and structural parameters, and minimization of equipment design costs. The results of this work can be applied in the food, chemical, and other industries to enhance the efficiency of fatty acid production processes from vegetable oil soapstocks.

Whiskey aging is a key stage that completes the production process. It involves the conversion of barley alcohol into an aromatic and flavorful drink. During the aging process, whiskey not only darkens, but also acquires a rich bouquet of aromas, as well as unique taste qualities that make it special. The traditional whiskey production technology requires long-term aging in oak barrels, which causes significant material costs and increases the duration of the entire process. This, in turn, has an impact on the cost of the final product. Due to the fact that the market requires optimization of production processes, it has become necessary to develop intensive technologies to shorten the aging period of distillates. Research on methods that accelerate the extraction of components from wood is becoming increasingly relevant. The study of methods such as the use of finely chopped wood, ultrasonic treatment, optimization of temperature conditions and vacuum technologies makes it possible to create new approaches to aging. These technologies can significantly reduce the time required to achieve the desired taste characteristics, while maintaining the high quality of the finished product. Intensive technologies not only help to reduce production time, but also allow manufacturers to adapt to the modern requirements of markets where delivery time and cost of products play a key role. Despite the need for an intensive approach, it is important to note that natural processes also have their own value, and they should be carefully combined with innovation. Thus, the future of whiskey production is likely to focus on the integration of traditional methods and modern technologies, which will create unique and high-quality drinks. Therefore, there is a need to develop intensive technologies aimed at reducing the aging time of distillates in contact with oak wood. Today, active research is underway on various methods that accelerate the extraction of substances from wood. In this paper, we propose an instrumentation scheme for the production of whiskey using accelerated technology, including leading equipment in the form of an ultrasonic extractor and a membrane apparatus with a nozzle turbulator, which allows us to significantly intensify the process of distillate aging with absolute transparency.

The article investigates the heat and mass transfer kinetics during the drying of beet pulp in a drum dryer with a channel nozzle. The study focuses on analyzing the impact of key process parameters: drying agent (air) temperature (403–413 K), airflow rate (0.312–0.437 m³/s), drum fill level (30–35%), and rotation speed (1–2 rpm). Experimental research was conducted using a custom-designed setup ensuring hermetic sealing, real-time parameter control, and sampling without depressurization. Product moisture content was determined via drying at 378 K, following the TU OST 18–22–81 standard. To enhance efficiency, wheat bran was mixed with raw beet pulp to absorb moisture and reduce energy consumption. The results indicate that increasing air temperature from 403 to 413 K elevates drying speed by 15–20%, shortening processing time. Higher airflow rates and drum rotation speeds also intensify drying, while increased fill levels amplify hydrodynamic resistance, slowing the process. Kinetic curves reveal three distinct phases: heating, constant drying rate, and falling drying rate. Based on experimental data, criteria-based heat transfer equations (Nu) were derived for the constant (error ≤17.5%) and falling rate periods, incorporating the Reynolds criterion (Re), temperature simplex, and moisture parameters. An innovative two-section drum dryer is proposed, enabling sequential material treatment using hot air and superheated steam. The design features independent sections with individual drives, a screw conveyor to prevent mixing of drying agents, and an adjustable flap to regulate final moisture content (10–13%). The upgraded system enhances process intensity by 25–30% and improves product quality through section-specific temperature optimization. The findings are applicable to industrial plant design for agricultural waste processing, reducing energy consumption, and extending the shelf life of feed materials.

Spray drying of liquid plant materials, including extracts, allows obtaining fine powders of high-quality final products, while eliminating overheating of the dried material at high intensity of heat and mass transfer processes. Today, licorice has a wide range of applications in the production of various food products. To implement spray drying of licorice root extract in production practice, it is necessary to perform complex experimental and analytical studies on statics, kinetics and modeling of the spray drying process. The purpose of the study is to study the influence of the main factors: initial humidity and temperature of the drying agent on the productivity of spray drying of licorice root extract. Experimental studies were carried out according to a multifactorial complete plan, and a statistical method was used to process the results. To improve the spray drying process, the specific productivity of the working volume of the drying chamber for the licorice root extract (initial extract) was adopted as the target function, since it corresponds to the mass of the initial extract, which was dried to the adopted final moisture content, in a unit of the working volume of the drying chamber per unit of time. When organizing a continuous spray drying process on the YC-015 unit, an empirical dependence was determined for calculating the volume of the drying chamber involved at the time of the drying process, with various combinations of factors affecting the process. The results made it possible to determine the experimental drying time to a moisture content of Wк=0.05 kg/kg and the numerical values of the calculated parameters of the spray drying process of the licorice root extract. Analysis of the obtained calculation results and their graphical interpretation shows that an increase in the temperature of the drying agent causes an increase in the values of the target function due to the intensification of the processes of moisture removal from the dispersed droplets of the licorice root extract solution.

Fatty acids were obtained from soapstocks by a combined three-stage technology, which includes three consecutive stages: the first is saponification of the feedstock with a sodium hydroxide solution, the second is salting out with sodium chloride; the third is a two-stage hydrolysis and decomposition with a solution of sulfuric acid with a concentration of 10–12%, and then with sulfuric acid with a concentration of 80–92%. The organoleptic, physicochemical and other quality indicators of the fatty acids obtained under the rational conditions identified were determined. It was found that the fractional composition of the fatty acids obtained corresponded to the characteristics of fatty acids in first-grade light oils, indicating their high quality. The fatty acids have the following indicators: mass fraction of moisture and volatile substances – 1.8%, mass fraction of total fat – 97.1%, depth of oleic acid cleavage – 64.3%. Comparative analysis of the physicochemical indicators of fatty acids obtained by three methods: decomposition with sulfuric acid, saponification and decomposition with sulfuric acid and saponification, salting out and decomposition with sulfuric acid showed that the concentrations of the main fatty acids (stearic, oleic, linoleic acid) obtained by the third method (saponification, salting out and decomposition with sulfuric acid) were higher than those obtained by the first two methods.

The article discusses the prospects for the introduction of innovative raw materials solutions in the fermentation industry in order to expand consumer demand. The authors focus on developing a technology for the production of gluten-free beer based on quinoa grains. The study confirms the steady demand for products for people with gluten intolerance and shows that domestic breweries have the necessary equipment for processing new raw materials. Brewing using quinoa demonstrates high socio-economic feasibility, as the finished product is characterized by high nutritional value, a unique flavor profile and a complete absence of gluten. The experimental part of the work includes an analysis of the technological process of beer malt production from quinoa, where the parameters of soaking, germination and drying of grain are optimized. External enzyme preparations are used to compensate for the low enzymatic activity of malt from quinoa. The physico-chemical studies of two beer samples (mixed and completely gluten-free version) demonstrated satisfactory organoleptic characteristics, and the gluten content in the final product was less than 20 mg/kg, which corresponds to international standards. Market analysis revealed a growing interest in gluten-free products, which creates new niches for domestic producers. Economic calculations have shown a high profitability of the innovative product (34%) and a short payback period (0.5 years). The introduction of this technology will allow enterprises not only to diversify their product range, but also to increase their competitiveness in the domestic and international markets. Thus, the use of quinoa in brewing opens up strategic prospects for the development of the industry, responding to modern trends in healthy nutrition and sustainable production.

To justify the rational location of new production enterprises of grain processing industry in Krasnoyarsk region a multivariate statistical model has been developed, which allows to calculate the forecast values of quantitative and qualitative indicators of grain in different natural and climatic zones of the region. At carrying out of numerical experiment it is proved that the investigated indicators have different quantitative-qualitative values on zones of Krasnoyarsk territory and at replacement of values different results on provision of grain-processing enterprises with grain raw materials, taking into account their specialization are received. The complex assessment of grain raw materials for grain processing industries, with the help of the developed multivariate statistical model allows to predict the rational placement of production enterprises in the region for the production of new types of flour, groats and other grain products, taking into account the quality indicators of available raw materials and production base. The calculations of the multivariate statistical model are based on the use of the method of pairwise comparisons and ranking of the degree of correspondence of the quantity and quality of grain produced in different zones of Krasnoyarsk region to the characteristics of grain processing enterprises of these zones: productivity and capacity utilization factor. The use of the method of pairwise comparisons proves the expediency of grouping quantitative and qualitative indicators by zones, since the specialization of the main grain-processing enterprises in the Krasnoyarsk region. values of quantitative and qualitative indicators of grain of different climatic zones of the Krasnoyarsk territory to justify the rational placement of new production enterprises of the grain processing industry. During the numerical experiment, it is proved that the studied indicators have different values and when replacing these values, different results are obtained on the provision of grain processing enterprises with grain raw materials and their specialization. Comprehensive assessment of quantitative and qualitative indicators of grain raw materials for grain processing industries, allows you to predict the rational placement in the region of production enterprises for the production of new types of flour and cereals, taking into account the quality of existing raw materials and production base with the developed multidimensional statistical model. The calculations of the multidimensional statistical model are based on the ranking of the degree of compliance of the quantity and quality of grain produced in different regions of the Krasnoyarsk territory, productivity and utilization of production capacities of grain processing enterprises using the method of paired comparisons. The use of the method of pair comparisons proves: the expediency of grouping by zones, since the specialization of the main plants of the zone differ more than within. The model makes it possible to estimate in statics and dynamics the availability of grain processing enterprises with grain raw materials, the utilization rate of production capacities within each zone. This approach with the ranking of the above features, taking into account the assessment of compliance between them, allowed to predict the rational placement in the region of production enterprises of the grain processing industry, taking into account the assessment of quantitative and qualitative characteristics of raw materials.

To date, global sugar production remains significant, exceeding 180 million tons in 2022/2023. Excessive sugar consumption is associated with the development of diseases such as obesity and diabetes mellitus. In many countries, including Europe, strategies are being developed to reduce the consumption of added sugar. Studies show that children consume more sugar than adults, and this level significantly exceeds the recommendations of the World Health Organization (WHO), according to which free sugars should not account for more than 10% of the total daily calorie intake. Thus, an important task is to regulate sugar consumption and find safe and effective sugar substitutes in food. This paper discusses the production of oligofructose and fructose-glucose syrups from jerusalem artichoke tubers and their use in the food industry as a multifunctional ingredient. The optimal parameters of the technological process of processing jerusalem artichoke tubers into syrups are described, as well as the procedural and technological scheme and characteristics of the syrups obtained using the proposed technology are presented. The essential distinguishing features of the developed technology are the presence of two-stage jerusalem artichoke tubers washing with mandatory waste water recovery, crushing tubers with the ability to adjust the fractional composition of the chips, convective drying of jerusalem artichoke chips and their storage with subsequent processing, multi-stage purification of extract and syrup, coagulation, adsorption purification, cation and anion exchange treatment, ultrafiltration. Despite the increased initial content of coloring, minerals and protein in jerusalem artichoke syrups, the research results have shown that using the combination of the above processes, it is possible to significantly reduce the content of these impurities and obtain low-calorie syrups, which are natural sweeteners with a beneficial carbohydrate profile and prebiotic properties. It is obvious that with the further development of biotechnology, prebiotic ingredients and natural jerusalem artichoke syrups will be increasingly in demand in the food and beverage industry.

This paper presents the results of experiments aimed at determining the content of heavy metals in the muscle tissue of lambs, whose diet included the feed additive "LaktuVet-1", as well as the safety parameters of the developed food product. The meat was analyzed for the content of toxic elements (arsenic, lead, cadmium). The levels of arsenic and cadmium did not exceed the established standards, constituting less than 0.01 mg/kg in both the experimental and control groups. The lead level in the experimental group was 0.02 mg/kg, while in the control group it was 0.03 mg/kg, which complied with regulatory requirements. A recipe for the production of meat snacks from the experimental meat raw material was developed. The recipe is as follows: lamb meat — 100 kg, table salt — 1800 g, nitrite salt (0.6%) — 1000 g, white sugar — 200 g, starter cultures "Prestart FB SAZ" — 30 g, soy sauce — 1000 g, black pepper — 100 g, ascorbic acid — 50 g. The processes of production and drying of the meat snacks are described. The active acidity (pH) values of the meat were measured depending on the duration of salting. The data showed that the marinating process of lamb meat effectively reduced its pH; the value decreased from 6.03 to 5.53, which indicates a positive effect of the marinade on improving the preservation characteristics of the meat. The microbiological indicators of the meat-containing snacks were also analyzed. The test results demonstrated the absence of pathogenic microorganisms (Salmonella spp., E. coli, Listeria monocytogenes, sulfite-reducing clostridia, Staphylococcus aureus) and compliance with the established sanitary and hygienic standards, which confirms the high safety of the final product.

Recently, food products with a functional focus that promote health have been in increased demand. Promising raw materials for such products may be meat by-products, for example, pork stomachs, rich in sources of biologically available protein. The aim of this study was to search and identify peptides for angiotensin-converting enzyme (ACE) inhibitory activity using in silico peptidomic approaches. The object of study was a protein identified in the UniProt database as P01284. By combining bioinformatics tools, the workflow required for screening ACE inhibitory peptides can be greatly simplified and the costs of searching for active peptides can be significantly reduced, increasing overall efficiency. It has been established that monopeptides L (Leu), F (Phe) and M (Met) are active fragments of known peptides that have the function of lowering blood pressure, which were previously found in proteins of fish, vegetable, and dairy products. VF (Val-Phe) is contained in 103 sequences, of which 29 contain the exact Val-Phe peptide. The exact VF (Val-Phe) peptide isolated from pork sarcoplasmic proteins was chosen as the prototype. Future research should include studies of anti-ACE activity in vivo and the search for new peptides, which will lead to the availability of more beneficial fortified products on the market. The integrated approach allowed to speed up and reduce the cost of identifying promising antihypertensive peptides. The presented methodology can be effectively applied to further search for bioactive compounds in animal raw materials. The obtained results confirm the potential of using pork by-products for the production of functional food ingredients. In the future, in vivo studies are planned to confirm the biological activity of the identified peptides and expand the range of nutraceuticals with proven action.

The study of the viscosity of aqueous solutions with chia seeds is an urgent task, since these seeds have unique functional and technological properties. In particular, they are capable of forming viscous gels, which makes them promising stabilizers and thickeners in the food industry. In recent years, there has been a growing interest in using natural hydrocolloids as an alternative to synthetic additives, and chia seeds have attracted the attention of scientists due to their high content of dietary fiber and polysaccharides. In this paper, the rheological properties of aqueous solutions with chia seeds, which have a high hydration capacity and can form gel-like structures, are investigated. The experiment was aimed at studying the effect of temperature and storage duration on the viscosity of solutions prepared from crushed and non-crushed seeds. In the course of the study, viscosity measurements were carried out using a vibrating viscometer at various temperatures. It was found that solutions with a low concentration of seeds show a decrease in viscosity with increasing temperature, while solutions with a high concentration can exhibit both a decrease and an increase in viscosity, depending on the degree of grinding and the holding time. Repeated measurements two weeks later showed a tendency to stabilize viscosity in solutions with non-crushed seeds, while solutions with crushed seeds showed greater variability in viscosity characteristics. Long-term storage of chia seed solutions affects their rheological properties, which is important to consider when developing products where gelling properties play a key role. The results obtained can be useful for the development of food products containing chia seeds as natural thickeners and stabilizers.

Ensuring the quality and safety of food products remains one of the key tasks of state policy in the field of food security. This article examines the main legal mechanisms regulating the production and circulation of food products in Russia. Special attention is paid to the analysis of current legislation, including Federal Law No. 29-FZ "On the Quality and Safety of Food Products," as well as subordinate acts aimed at protecting consumer health. The main threats to food security are highlighted, such as import dependence and the spread of low-quality and counterfeit products. The measures taken by the state under federal and regional programs, including in the agro-industrial complex, to strengthen the country's food independence are discussed. The authors emphasize the need to enhance legal regulation and improve the system for controlling product quality. Monitoring results are provided as examples, revealing a significant number of food products that do not meet established standards, including products intended for children and special dietary use. Specific measures are proposed, including mandatory certification, personal responsibility of officials, modernization of laboratory equipment, and educational efforts among the population. The authors also raise the issue of developing a Federal Law "On Food Security of the Russian Federation" to formally consolidate key principles and mechanisms for ensuring the safety of the food market. Thus, the article highlights pressing issues and offers solutions through the improvement of the legal framework and enforcement practices aimed at enhancing the quality of life and strengthening national food sovereignty.

Presently the importance of fulfilling such elements of cost management as accounting, analyzing and planning grows increasingly. More and more frequently the cost management functions are integrated into the single informational system of an enterprise which represents a foundation for taking tactical and strategic managerial decisions. Production accounting is of prime importance for any enterprise. At that the system of production accounting of costs should be integrated with the system of current norms and standards in accordance with the modern economic conditions of economy management of enterprises. It should represent a complex of regulatory quantitative and cost indicators of rational using of economic resources ensuring managerial objectives. Thus, the paper is devoted to cost management on one of the types of food productions - baking industry enterprises of different production capacities (from 1.5 to 90 tons per day). In the course of the research it was revealed that over the recent years the range of output losses upon production of bakery products has expanded depending on flour moisture content, dough moisture content, mass of bakery items, baking loss value, and drying loss value; whereas the norms of flour consumption and coefficients of converting bakery products to raw materials considerably increased. Application of scientifically grounded coefficients of converting bakery products in accordance with the codes of the Russian Classification of Products by Economic Activities 2 and commodity nomenclature of the foreign economic activity of Eurasian Economic Union (CN FEA EEU) into raw materials allows food industry enterprises to decrease the tax basis by 3.4 - 4.2% and ensure production profitability at the level from 27.8% to 34.6%. Experimental studies conducted at enterprises of various capacities using domestic and foreign equipment confirmed the effectiveness of the proposed approach. The development and implementation of progressive standards and conversion factors contribute to a more accurate determination of cost price, control over resources, and ensure transparency and controllability of all stages of the production process. The results can be integrated into accounting and production accounting software, which is especially important with a wide range of manufactured products. Thus, the formation of a comprehensive cost management system that takes into account real production conditions and the quality characteristics of raw materials is a key area for increasing the profitability and sustainability of bakeries in a market economy.

The brewing industry is a significant economic and cultural sector, and its traditional production methods are facing challenges such as changing consumer preferences, the need to reduce costs and comply with environmental standards. The implementation of Artificial Intelligence (AI) is becoming a key tool in addressing these challenges, improving efficiency, quality and innovation. The research is based on analyzing data on beer production with AI application, studying domestic and foreign experience, and constructing graphs illustrating economic and technological aspects of AI implementation. The use of AI allows real-time monitoring of critical parameters such as temperature, humidity, sugar levels and pH, which helps to prevent defects and stabilize the quality of finished products. Predictive models based on machine learning provide accurate predictions of process completion and help minimize production losses, especially during filtering. The results of the use of AI in brewing: optimization of formulations based on data on consumer preferences, quality control at the production stages using sensors and machine learning algorithms, automation of processes: fermentation management, raw material analysis, etc. The economic efficiency of using AI is to reduce production costs through automation, optimize resource use and minimize waste, and attract new consumers through formulations adapted to demand. The authors draw on the international experience of companies such as Heineken, Carlsberg and AB InBev, which successfully use AI in demand analysis, logistics management and new product development. The results of the study confirm that the introduction of AI contributes to the transformation of the brewing industry, ensuring sustainable development and competitiveness in the global market. The article highlights the importance of integrated digitalization of production and the need to integrate AI into the strategic planning of breweries.

A technology has been developed for a functional meat-vegetable semi-finished product enriched with natural sources of iodine and selenium – kelp (seaweed) and Brazil nuts. The meat of broiler chickens was chosen as the model meat raw material, as it has optimal organoleptic, physicochemical and technological characteristics, including low fat content, balanced vitamin and mineral composition and high moisture-binding capacity. During the experimental studies, the choice of plant components was substantiated based on their chemical composition and the physiological significance of the contained microelements. A recipe for a meat-vegetable semi-finished product with variable content of kelp (20, 25, 30%) and Brazil nuts (2, 4, 6%) was developed. The optimal ratio of ingredients was determined using organoleptic evaluation, according to the results of which the highest scores were given to samples with the addition of 25% kelp and 4% nuts. A comprehensive analysis of the finished product was conducted in terms of microbiological safety, physical and chemical properties and toxicological purity. It was established that the values ​​of all indicators comply with the regulatory requirements of TR CU 021/2011. The protein content in the semi-finished product was 15,2%, the fat content was 9,3%. The iodine content was determined to be 0.66 mg/kg and selenium to be 0,26 mg/kg, which, when consuming 100 g of the product, provides up to 44% of the daily requirement for iodine and up to 47% for selenium for the adult population. The developed semi-finished product can be classified as a functional food product with a targeted effect, facilitating partial correction of iodine and selenium deficiency. The product is recommended for use in the system of therapeutic and preventive and dietary nutrition, especially in regions with established iodine and selenium deficiency, in order to reduce the risk of developing thyroid dysfunction and associated metabolic disorders.

This paper examines current issues related to the characteristics of cheese consumption in Russia, and provides a comprehensive description of the nutritional and biological value of cheese as a vital food product in the diet of a modern person. This paper contains detailed information on the current state and prospective directions of development of Russian cheese making at the federal and regional levels, a detailed review of the state of the domestic cheese market after the introduction of sanctions against the Russian Federation and the departure of foreign manufacturers of dairy equipment and components for it, food and technological additives, starter cultures and enzyme preparations necessary for cheese production. This paper describes modern ingredients necessary for cheese production: starters, protective cultures, new generation milk-clotting enzyme preparations. It has been shown that for the development of cheese making in Russia and the production of high-quality cheeses, the indicators of the quality and biological value of milk, its chemical composition, physicochemical and technological properties, depending on the season of the year, as well as the diet, health status, breed and conditions of keeping the dairy herd, are of primary importance. This article provides information about the activities of the company Uniline LLC/Sacco System, an integral part of which is close interaction with experimental shops, small and large enterprises for the joint production of pilot batches of elite cheeses, conducting industrial internships and training seminars by leading specialists of the company, together with scientific and educational organizations of the country in order to train highly qualified personnel for the dairy industry and improve the skills of specialists working in the dairy industry. The mission and logistics strategy of Uniline LLC/Sacco System, based on best practices, logistics concepts and technologies used by the world's leading cheese producing companies, is presented

The introduction of protected protein supplements into the diets of high-yielding cows is one of the modern strategies for enhancing livestock efficiency. These supplements consist of proteins protected from degradation in the rumen and delivered directly to the small intestine, promoting their more complete absorption and increasing animal productivity. This review article examines the primary mechanisms of action of protected proteins, their biological effects, and the specific features of using supplements derived from soybean and sunflower raw materials. An analysis of literary data demonstrates that incorporating these supplements into feed increases cow productivity, improves milk production metrics, positively affects milk composition, and supports the physiological condition of the animals. Furthermore, protected protein supplements enhance amino acid digestibility, reduce protein losses, optimize feeding costs, and ensure a stable milk production level even under high-performance demands. The article discusses the comparative characteristics of different types of protected proteins, their effectiveness, and the economic feasibility of their use in feeding. An analysis of the production technologies for protected proteins is conducted, identifying the key advantages of various methods for protecting protein from rumen degradation, including thermal processing, chemical modification, encapsulation, and extrusion. The prospects for further integrating these supplements into dairy farming are explored, considering their impact on animal health, product quality, and the need to refine optimal dosages. Particular attention is given to environmental aspects, such as reducing nitrogen emissions through optimized protein metabolism. Conclusions are drawn regarding the significance of protected protein supplements in enhancing the productivity of high-yielding cows and optimizing their feeding, contributing to sustainable, highly efficient, and environmentally safe milk production at the modern agricultural level.

The study focuses on the determination of biotic potential in potatoes and apples using Tetrahymena pyriformis infusoria. Rapid control methods are becoming increasingly important due to the need to rapidly assess quality and safety parameters. Tetrahymena pyriformis is a convenient test system for biotesting due to its high sensitivity to changes in the environment. The method of biotesting on infusoria allows rapid and inexpensive evaluation of the biological activity of products, their safety and general toxicity. Samples of potatoes and apples, chopped to homogeneous state and introduced into nutrient medium were used in the study. After incubation for 48 h, the number of microorganisms was counted to calculate the biotic potential value. The results showed that the highest growth of microorganisms was observed in all samples with 1 g product content. The least growth was recorded at 4 g content for apple samples and 0.5 g for potato samples. This is linked to the chemical composition of the products: potatoes are predominantly starchy and apples consist of simple sugars, which affects the growth of the number of infusoria. The findings of the study emphasise the strong dependence of biotic potential on the chemical composition and amount of added products. Further research is recommended to form mathematical correlations with the possibility of applying these correlations to develop formulations of products with the best digestibility. The use of infusoria for biotesting allows effective control of product quality and identification of potential health risks for consumers.

The article focuses on optimizing the assortment of yogurts with plant-based additives through the application of merchandising methods and QFD (Quality Function Deployment) technology. It discusses the need for a more responsible approach to expanding the range of food products in the context of limited natural resources and growing global nutrition-related challenges. The article proposes using scientifically grounded ingredient selection for developing new products to meet market demands and sustainability principles. The research was conducted using the example of designing yogurts with a composite additive based on carrot and apple juices. The study analyzed the market for yogurt additives, identifying key trends and consumer preferences. It was found that most existing additives consist of fruits and berries, while new ingredients, such as carrots, present opportunities for expanding the product range. A methodology for assessing the prospects and feasibility of expanding the assortment was developed and illustrated, based on the analysis of regulatory documents, patent databases, and modern scientific publications. To evaluate the potential and effectiveness of the decisions made and the results obtained, indicators corresponding to the main principles of merchandising were defined and coded. The results demonstrated the effectiveness of the proposed methodology and its potential for optimizing the design of new food products.

Currently, research aimed at developing products using legume processing by-products with a valuable composition of biologically active substances as raw materials is relevant for healthy human nutrition. Therefore, at the first stage, the chemical and amino acid composition, biological and energy value of the products were assessed; at the second stage, their antioxidant properties were studied. The objects of the study were oatmeal cookie samples - control and with 15% replacement of premium wheat flour with crushed pea flour. As a result of the studies, it was found that the use of a fortifier made it possible to increase the nutritional value of the product by increasing the protein content by 19.4%, dietary fiber - by 39.5%, minerals - by 20-37%, B vitamins - by 39.3%, biological value - by 14.7%, antioxidant content - by 7.6%, and also led to a decrease in energy value relative to the control. The limiting amino acid in both samples was lysine, which is the basis of the building material of cells and tissues of the human body and plays an important role in the physiology of human nutrition. The lysine content was 52% higher in the enriched product relative to the control sample. Thus, the prospects for using crushed pea flour for the production of enriched, gluten-free food products for the purpose of maintaining human health were established.

Ethyl alcohol is a popular raw material in various sectors of the national economy, in the food industry, medicine, cosmetology. Recently, due to the need to reduce the environmental burden, ethanol has been used as a fuel, partially replacing gasoline and diesel fuel in internal combustion engines [1]. In addition, for many countries that have a shortage of carbon resources, replacing part of gasoline with ethanol is a solution to the problem of reducing the cost of fuel. Currently, 95% of ethanol produced from vegetable raw materials replaces 32% of gasoline [2].

The aim of the study is to conduct a comprehensive analysis of the nutritional and biological value of cultivated mushrooms (button mushrooms Agaricus bisporus and oyster mushrooms Pleurotus ostreatus) as promising ingredients in the food industry and nutrition. The research methods included a comparative analysis of the chemical composition of the mushrooms, including the determination of protein, fat, carbohydrate, dietary fiber, vitamin, and amino acid content, as well as statistical processing of data obtained using various analytical methods. The study established quantitative indicators of the nutritional value of the studied mushrooms. It was found that oyster mushrooms and button mushrooms are characterized by low fat content and moderate protein content. A high content of B vitamins and essential minerals was determined. Comparative analysis of the amino acid composition revealed significant differences in the content of certain amino acids between the types of mushrooms. It is important to note that Agaricus bisporus and Pleurotus ostreatus are the most demanded types of mushrooms in the Russian Federation with an annual production of about 180 thousand tons. Oyster mushrooms are distinguished by their increased carbohydrate content (3.9 g/100 g) and competitive dietary fiber content compared to traditional vegetables. Despite the non-optimal amino acid ratio in mushroom proteins, regular consumption can provide the body with essential nutrients. The lipid profile of the mushrooms is characterized by a predominance of unsaturated fatty acids (palmitoleic, oleic, linoleic). The research results can be used in the development of new food products with improved nutritional properties. The obtained data contribute to expanding knowledge about the biological value of cultivated mushrooms and their potential in creating functional foods. The study is also significant for developing recommendations for the rational use of mushrooms in various sectors of the food industry. The studied types of mushrooms are promising for the creation of new food products and their use in the food industry, which is confirmed by their high market demand and good nutritional value indicators.

In gingerbread technology, it is important to improve the quality of products, reduce their sugar content and increase their nutritional value. The purpose of the research is to determine the rational dosages of the prescription components of raw gingerbread using methods of mathematical planning and optimization of the experiment. The work uses generally accepted methods of studying the quality indicators of raw materials and finished products, methods of mathematical planning and optimization of the experiment are applied. Regression equations of the dependence of gingerbread quality indicators – wetness and density on the dosages of non-traditional raw materials are obtained. Rational dosages of sorghum flour have been established – 25% of the total weight of flour, milk thistle seed flour – 25% of the weight of sugar. The recipe and the method of preparation of gingerbread "Bogatyrskie" (TU 10.72.12.112-630-0206810-2025) have been developed. The indicators of the nutritional value of gingerbread were determined according to standard methods using the "COMPLEX" program developed at the Department of Technology of Bakery, Confectionery, Pasta and Grain Processing (TBCPGP) FSBEI HE "VSUET". Compared to traditional products, the developed gingerbread is characterized by reduced sugar content and increased nutritional value due to the additional addition of biologically active nutrients with non-traditional types of raw materials.

Polymer materials with low-temperature characteristics must ensure the reliability of machinery, structures and structures when exposed to both external and internal factors capable of destroying the material. Analyzing the scientific and technical literature in the field of materials science, in particular elastomeric materials that can work in various hydrocarbon environments in cold climates, it was decided to continue research aimed at increasing the frost resistance and durability of elastomeric materials resistant to fuel. The paper describes the results of a study of nitrile butadiene rubbers by modification with vulcanization agents and polymer additives in order to improve the complex of operational properties of elastomeric sealing materials. The properties of vulcanizates of standard rubber compounds based on butadiene-nitrile rubbers with different contents of nitrilacrylic acid are investigated. Organic 2di-(2-tretbutylperoxyisopropyl)-benzene peroxide of the Luperox F-40 trademark and a combination of sulfur with an accelerator were selected as vulcanization agents. Their rheological properties are determined depending on the type of vulcanizing agent. The physicomechanical and low-temperature properties of the obtained vulcanizates have been studied. The effect of a type of vulcanizing agent in a rubber compound based on polar rubbers on the low-temperature properties of vulcanizates has been studied. Formulations of rubber compounds based on butadiene-nitrile rubber modified with semi-crystalline and styrene-butylene-styrene block copolymer for increasing low-temperature properties are studied. The physicomechanical properties of the obtained materials have been studied. Formulation and technological solutions are proposed to increase the frost resistance of polymer composite materials based on elastomers operated at low temperatures. Research aimed at developing new methods for modifying elastomeric materials based on BNC will effectively solve the problems of creating multifunctional rubbers for regions with a cold climate.

The study examines the influence of alternating electric fields on the physicochemical properties of polar liquids and the efficiency of extraction processes involving them. A comparative analysis of various approaches to the intensification of mass transfer processes is presented, with particular focus on the supramolecular organization of extractants. Special attention is given to structural changes in ethanol, water, and tributyl phosphate under the action of a modulated alternating current signal. It is shown that electrophysical treatment reduces dynamic viscosity by 14–20%, decreases surface tension by up to 23%, and increases the free surface area of the liquids. These changes enhance diffusion and mass transfer coefficients, thus accelerating extraction processes. Experimental results confirm that preliminary treatment of system components with electric fields increases permeability through semipermeable membranes, intensifies capillary rise, and affects osmotic pressure parameters. It is established that the most effective approach involves selective treatment of a single system component—either tributyl phosphate or the aqueous solution of rare earth elements—rather than simultaneous treatment of both phases. The distribution coefficient increases by up to 69%, indicating the high potential of this method for intensifying extraction processes. These findings have significant practical implications for optimizing separation technologies in the chemical industry. The authors emphasize the need for further research to define optimal electrophysical treatment parameters and to extend the range of investigated extractants.

. Large-tonnage solid organic waste [LSOW], such as beet pulp, beer pellets, spent activated sludge [SAS], and ion exchange resins [IER], are formed in large quantities at food and chemical enterprises in Russia. Currently, a large number of methods of processing and disposal are known for these LSOW (use as raw feed or for obtaining feed additives for animals, canning in silage or pulp pits, use as raw materials for biogas production, drying, use as raw materials for obtaining useful components). However, these methods allow only a small amount of LSOW to be processed or disposed of. The main part of LSOW is stored in landfills or silt maps. It is necessary to develop a technical solution to environmental and energy problems in the pyrolysis processing of LSOW. For it, the authors carried out the experimental studies of the pyrolysis processing of LSOW on a laboratory installation. It will include a horizontal pyrolysis reactor, loading and unloading devices, two condensers. As a result, the dependences of the yields of secondary products on the temperature of the pyrolysis process are obtained. The authors established that secondary products are formed in the process of thermal processing of LSOW: liquid fraction; solid residue; pyrolysis gas. The obtained secondary products have a different yield by weight depending on the pyrolysis temperature, but the graphical dependencies are similar for all the studied LSOW. The authors developed a block diagram of a universal pyrolysis plant for processing waste from various industries. It includes three sections:pyrolysis disposal section; solid residue gasification section; liquid fraction separation section.

The results of studies aimed at determining the structural, thermophysical, thermal and deformation-strength properties of polymer composite film materials based on secondary polypropylene modified with styrene-ethylene-butylene-styrene rubber when processed through a melt are presented. According to the developed compositions of a wide range of filling the matrix of secondary polypropylene with styrene-ethylene-butylene-styrene rubber from 1 to 10% by weight, that extrusion processing improves the technological compatibility of polymer systems, which affects the improvement of the complex of deformation and strength properties, wherein the tensile stress increases by 9% to 7% by weight of styrene-ethylene-butylene-styrene rubber in blends with secondary polypropylene due to a more uniform distribution of the former; as well as tensile elongation by 13% to 10% by weight of styrene-ethylene-butylene-styrene rubber in mixtures with secondary polypropylene due to their elasticisation. A positive effect was noted, which is manifested when determining thermal and thermophysical properties, indicating the formation of a single-phase nature of the mixture, affecting the temperature conditions of processing mixed compositions of secondary polypropylene filled with styrene-ethylene-butylene-styrene rubber, which affects the increase in the productivity of extrusion equipment and energy savings for their production. Extrusion processing of secondary polypropylene and styrene-ethylene-butylene-styrene rubber into film composites has been shown to be characterized by physical, rather than chemical or other type of interaction, which is manifested in the absence of absorption band peaks characteristic of styrene-ethylene-butylene-styrene rubber polar groups, which are absent in determining the chemical composition of film compositions by IR-spectroscopy. Thus, the developed composite compositions of film compositions based on secondary polypropylene modified with styrene-ethylene-butylene-styrene rubber can be recommended for practical use in the manufacture of multifunctional products.

Color reproduction on transparent multilayer films has a wide range of applications in the packaging production. In case of using multi-layer films as decorative or protective elements in packaging production, deviations may occur in color reproduction process due to the pleochroism in multilayer polymeric materials. The purpose of the work is Determination of the conditions of the color effect and measuring the parameters of it in the passing polarized light on film materials with the effect of pleochroism. The object of the study was the model Stoletov pile 77 cm long, 40 cm wide, consisting of 13 layers of polypropylene. Magenta and yellow ink layers were applied to the considered sample in the form of stripes by jet printing UV-curing inks and subsequent photofixation of the examinations was studied. The color difference Δε was calculated by processing photos in the Paint 3D program, followed by the translation of color coordinates from the RGB color space into the Lab system. Subsequently, the δε was calculated between the original sample and the sample placed under the Stoletov pile between two polarized films. The results of the work were the establishment of qualitative and quantitative differences in the color of the translucent layers of CMYK on the multi -layer film of polypropylene in the natural and polarized light, as well as the determination of the maximum calculated difference achieved for yellow with natural and polarized lighting under 12 layers of the Model pile, the maximum difference between the Cian color with the density of filling the halftone dot of the print 50%, reached under 6 layers of the model pile, and the maximum difference between the magenta sample with the density of filling the halftone dot 50%reached under 8 layers of the model pile.

Tests were carried out of complex vulcanization activators containing 30 wt. % zinc oxide based on P1T2 bentonite and zinc oxide with different specific surface areas. Vulcanization and elastic-strength properties of experimental and reference rubber compounds based on SKI-3 rubber and their vulcanizates were investigated. The experimental rubber compounds were obtained by replacing the traditional activator system (zinc oxide (5 parts by weight) and stearic acid (2 parts by weight)) with a complex vulcanization activator (5 parts by weight). It was found that the minimum torque in the experimental compounds was lower, which indicates good technological properties of the experimental rubber compounds. The optimum time and vulcanization rate were higher in the reference samples. Samples of complex vulcanization activators containing zinc oxide particles with a specific surface area from 5.2 to 18.1 m2/g were characterized by greater resistance to premature vulcanization. It has been established that the use of complex vulcanization activators allows to reduce the total time of manufacturing rubber compounds and vulcanizates. The elastic-strength indicators of the experimental rubbers in the presence of complex vulcanization activators were at the level of the reference ones. It is worth noting the best indicators of relative elongation at break for the experimental samples. It has been established that a complex vulcanization activator with a reduced content of zinc oxide and a specific surface area of zinc oxide particles from 4 to 7.5 m2/g mm provides the best set of physical and mechanical properties and can be recommended for practical use in rubber compounds, which will reduce the content of toxic zinc oxide for the environment and improve the technical and operational indicators of rubber products.

Composite from the matrix of PE and nanoparticles of zirconium dioxide (ZrO₂) was developed using the extrusion process. The produced films were characterized by the structural behavior using digital microscopy, Fourier transformer spectra spectrophotometer (FTIR), tensile properties, and Water vapor transfer rate with antimicrobial activities of the LDPE/Zr O₂ NPs. Overall, the tensile strength, elongation, and modulus elasticity showed potential decrement with increasing concentration of ZrO₂ NPs, whereas films thickness exhibited increment. Based on the FTIR data, the intensity formed at 421, 418, and 468 cm^-1 were represented for the Zr-O stretching bond with 4.7, 6.7, and 8.7 %w/w concentration of ZrO₂ NPs, respectively. Besides, WVTR and WVP were noticed abatement with an increment of the ZrO₂ NPs concentration. The antibacterial activity incorporating ZrO₂ NPs was increased with increasing concentration in the B. subtilis and E.coli microbes. All in one, the addition of Zirconium dioxide nanoparticles significantly affects the mechanical nature, water vapor transmission rate, and antibacterial properties of the low-density polyethylene polymer matrix.