The article presents an improved model of an automated heat treatment system (ASUTP) for a tomato juice canning machine. The main focus is on the development and verification of a model that optimizes control actions in order to improve the quality of the finished product at minimal energy and economic costs. The methodological basis of the study was statistical and mathematical methods describing the change in the textural characteristics of tomato juice during pasteurization. The analysis of the heat treatment revealed the key parameters affecting the sensory and microbiological properties of the product. The developed automated control system model has been tested on a laboratory installation using modern control and measuring equipment and software based on the Siemens S7-1200 controller and the SCADA interface. Optimal pasteurization parameters (85 °C, 5 minutes) have been experimentally established, ensuring the preservation of color, texture and organoleptic characteristics with guaranteed microbiological stability. The developed adaptive control model makes it possible to significantly increase the efficiency of the technological process, demonstrating a reduction in energy consumption by 12-15% while minimizing product quality deviations of less than 5%. The practical significance of the study lies in the possibility of increasing the profitability of production by reducing scrap by 18-20%, reducing energy consumption and stabilizing product quality. The proposed methodology has significant potential for applications in the processing of other liquid food products and can be adapted to modernize existing production lines. Integration with Industry 4.0 systems, the development of predictive algorithms based on machine learning, and the creation of digital counterparts for various types of food raw materials are considered promising areas for further development of the research. The results obtained confirm the high efficiency of the proposed approach from both technological and economic points of view, opening up new opportunities for improving heat treatment processes in the food industry.

Pastry (cakes) are an attractive position for production as a specialized product, their recipes can be designed in accordance with the needs of the consumer, with the specified properties. The shelf life of such products is limited to 7 days. Complex logistics to remote uluses of the Republic of Sakha (Yakutia) potentiates the development of recipes and technologies for products with a long shelf life. For pastry, this solution may be the use of partial baking. In this regard, the aim of the study is to apply the technology of delayed partial baking of specialized pastry (cakes) for use in remote areas of the Republic of Sakha (Yakutia). Research objectives: to develop parameters of delayed partial baking of whole-grain gluten-free cakes; study of quality indicators at different stages of production and during storage; study of the content of precursors to acrylamide formation (aspartic acid and asparagine). The proposed recipe and technology allow increasing the shelf life of products based on a mixture of whole grain rice flour and green whole grain buckwheat up to 180 days when storing partially baked products at minus 180C. The products can be recommended as a gluten-free product and a source of dietary fiber, with the content of the latter 16% of the recommended daily intake. The organoleptic properties of the products after additional baking meet the requirements of regulatory documents. Data on the content of asparagine as a precursor to the formation of acrylamide were obtained. The total content of aspartic acid and asparagine in traditional baking is 10.6% lower than in additionally baked products. This result allows us to predict a decrease in the concentration of acrylamide in such partially baked products with additional baking after freezing. The proposed technology of partial baking for whole grain gluten-free cakes allows us to obtain a product of standard quality regardless of the place of its production, to increase the shelf life of the product, while leaving a "clean label", without the use of food additives and to ensure the stability of supplying the population of hard-to-reach areas of the Republic of Sakha (Yakutia) with specialized products.

A study was conducted to determine the optimal parameters for ultrasonic extraction of biologically active compounds (BAC) from St. John's wort (Hypericum perforatum L.). The selected variable factors included extractant temperature (X1), solid-to-liquid ratio (X2), and exposure time (X3). The experimental design was based on a central composite rotatable uniform design and a full factorial experiment with a total of 20 runs. The collected experimental data were processed using mathematical methods, resulting in second-order nonlinear regression models describing the dry matter yield (Y1) and antioxidant activity (Y2) of the extracts. An analysis of the regression coefficients revealed that extractant temperature had the strongest influence on both output parameters, while exposure time had the weakest. The optimal parameter ranges were identified as follows: X1 = 47–50.8 °C, X2 = 1:19.8–1:21 g/cm³, X3 = 14.7–21.6 minutes. Under these conditions, the yield of dry matter ranged from 49.362 to 50.5 g/kg and antioxidant activity from 387.89 to 410.50 mg/dm³. A direct-flow extractor design was proposed, enabling a continuous extraction process with ultrasonic treatment. The implementation of this equipment improves the efficiency of BAC extraction, reduces extraction time and solvent consumption, and preserves the biological properties of the extract. The results obtained are suitable for scaling up and can be applied in the development of industrial technologies for producing herbal medicinal products and functional food ingredients based on St. John’s wort.

Studies of the reliability of modern agricultural, food and mining machines and mechanisms show that up to 40% of failures occur in transmission units, the performance of which is largely regulated by gears, which are operated in conditions of high air dust and insufficient tightness of internal cavities. As a result of wear on the teeth of the wheels, vibrations appear, and dynamic loads in the drives increase. All this is largely due to the change in gear gearing kinematics during wear. The purpose of this work is to study changes in the geometry and kinematics of gears under conditions of abrasive wear. The objects of research were the evaluation of the distribution of contact stresses and loads, which is a key point in the development of wear-resistant and reliable gears. Additional factors were determined: the influence of operational loads, changes in the shape of teeth during operation and their impact on the accuracy of motion transmission. As a result of the research, analytical dependencies have been developed that make it possible to calculate the geometric, kinematic and qualitative characteristics of the transmission and predict the wear rate of gears and wheels, estimate the magnitude of contact stresses and the coefficient of specific slip along the engagement line of a pair of teeth at various stages of wear. During the wear process, the engagement line bends, and its beginning and end shift in the direction of rotation of the gears. The overlap coefficient gradually decreases, but with a degree of wear above 18-20% it stabilizes in the range of 1.03–1.1. During the abrasive wear of heavily loaded gears, not only the shape of the tooth profiles changes, but also the law of relative movement of the wheels changes.

The article discusses modern approaches to the development and application of smart packaging for food products, which integrates sensor technologies and the Internet of Things (IoT). While conventional packaging provides only mechanical protection, smart packaging enables monitoring of the actual condition of products at all stages of production and logistics. Examples of sensors used in such systems are presented, including gas indicators (O₂, CO₂, NH₃, H₂S), temperature and humidity sensors, RFID/NFC tags, as well as wireless communication protocols (BLE, LoRaWAN, NB-IoT). Particular attention is given to the integration of chemical and biosensors capable of detecting pathogens and decomposition metabolites. Industrial case studies are reviewed, such as NFC tags for spinach freshness monitoring, the Wiliot IoT platform, and Sealed Air’s QR code solutions, along with prospects for nanomaterials and biodegradable composites. Issues of data security, energy efficiency, standardization, and electronics disposal are analyzed. It is noted that despite high costs and integration challenges, smart packaging has considerable potential to enhance supply chain transparency, extend shelf life, reduce food waste, and improve consumer engagement. Promising directions include the development of energy-autonomous sensors, unification of data exchange standards, and integration with artificial intelligence and blockchain platforms.

Persimmon fruits are one of the most widely cultivated fruit crops worldwide, they are widely distributed in Asian and European countries, and their production is growing along with consumer demand, including in Russia. Persimmon is a good source of nutrients and bioactive compounds, especially dietary fiber, carotenoids and phenolic compounds, among other bioactive phytochemicals. Persimmon is one of the fruits that not only has a limited shelf life but also significant losses at harvest, i.e. it is a seasonal perishable fruit that is difficult to store and transport, due to which almost one-fifth of all fruits grown are simply discarded. Currently, there is an increase in the valorization of unsaleable and storable persimmon fruits to create opportunities for their complex processing and full use in various food processing industries. This article considers the possibility of potential use of dry powder from persimmon fruits that have passed the extraction processing stage in the production of whole-grain spelt pasta for their enrichment with dietary fiber. It is well known that pasta products are considered to be good carriers of biologically active substances, in connection with which the aim of this study was set, which was to improve the technology of whole-grain pasta products with increased content of dietary fiber due to the use of persimmon powder in their formulation. To achieve this goal, experimental studies were carried out both drying of the obtained persimmon fruit raffinate and determining the rational share of the obtained powder in the pasta dough composition. The result of the study confirmed the feasibility of using dried persimmon fruit powder in the production of whole-grain spelt pasta, including due to the conducted organoleptic analysis of the obtained pasta products in both initial and boiled forms.

This study aimed to comprehensively evaluate the influence of the probiotic strain Bacillus subtilis on behavioral responses and serum biochemical parameters in mice under conditions of lipopolysaccharide (LPS)-induced systemic inflammation. The experimental model using C57BL/6 mice demonstrated the probiotic's pronounced modulating effect on key behavioral aspects. The administration of B. subtilis significantly reduced the frequency of grooming acts, which is interpreted as a reduction in anxiety and a manifestation of an anxiolytic effect. Simultaneously, an increase in exploratory activity was observed, manifested by a rise in the number of hole pokes and vertical rearings in the Open Field test, indicating a potential positive impact on cognitive functions. In contrast, LPS-induced inflammation caused suppression of exploratory activity and a decrease in defecation, reflecting a negative impact on intestinal peristalsis and the general stress state of the animals. Biochemical analysis revealed a duality of B. subtilis effects: alongside behavioral improvement, a statistically significant increase in serum urea levels was recorded, which may be indirectly related to microbiome restructuring and metabolic shifts. Concurrently, a decrease in cholesterol concentration was detected in the LPS group, likely due to macrophage activation and disruption of its synthesis. The obtained data emphasize the complex nature of the interaction between the probiotic and host physiology, indicating the need for further study of the mechanisms of B. subtilis influence on the gut-brain axis and metabolism under inflammatory conditions to develop effective strategies for correcting LPS-induced disorders.

This article reviews and systematizes approaches to active food packaging, with emphasis on mechanisms and category-specific efficacy. The aim is to identify which solutions—oxygen and moisture scavengers, ethylene traps, antimicrobial systems, and modified-atmosphere packaging (MAP)—deliver the greatest shelf-life extension and microbial risk reduction, and when their combination is justified. We synthesize peer-reviewed data and industrial cases and provide indicative quantitative effects. Iron-based O₂ scavengers used under vacuum or together with MAP lower residual oxygen to hundredths of a percent and extend chilled meat storage to 21–28 days; for fish and seafood, freshness periods typically double or more. For fresh produce, the most effective pairing is an ethylene scavenger with an optimized O₂/CO₂ balance, adding ~2–4 weeks while preserving sensory quality. In bakery products, high-CO₂ MAP yields 14–21 mold-free days. Moisture absorbers reduce exudate and indirectly slow spoilage, whereas antimicrobial coatings/films add 2–5 days and achieve ~1–2 log reductions in target microorganisms. The best outcomes arise from tailoring and combining technologies to product physiology (oxygen and moisture sensitivity) and safety constraints (e.g., anaerobic growth). A summary table is provided to support practical selection and integration.

The current trend in the development of the dairy industry includes the search for optimal ways to produce lactose-free products in conditions of consistently high demand from people with lactose intolerance and low volumes of domestic production. The economically and technologically effective method includes the production of dairy analogues using secondary resources. The aim of the study is to develop a method for producing lactose-free dairy products with the production of lactose-free albumin from whey. The effectiveness of the selected technology of enzymatic hydrolysis of beta-galactosidase lactose of samples of subcutaneous and curd whey was evaluated according to the degree of hydrolysis and the effect of this process on the organoleptic, microbiological and physico-chemical parameters of the released albumin, and the indicators were compared with lactose-free cottage cheese made in the laboratory. As a result of the conducted research, it was found that the type of whey used does not affect the quality of the lactose-free albumin released, which has better structural parameters compared to lactose-free cottage cheese, thus it can be used in the production of viscous or sticky components without loss of structural and mechanical properties of the finished product, from the moment of receipt, the shelf life of albumin is 72 hours at a temperature of 4 ± 2 °C and humidity of at least 95%. Comparison with lactose-free cottage cheese showed that albumin has a looser structure, lower fat content (< 1%) and comparable protein content (~ 10%). At the same time, its moisture-binding capacity is 5-6% lower, and its viscosity allows it to be used in the production of products with the addition of fruit or vegetable puree without losing its structural properties. Based on the research conducted, a technology for the production of lactose-free albumin was developed and patented (No. 2023106023 dated 13.03.2023), which can be used in the food industry to create specialized products for people with lactase deficiency.

The presented material highlights the analysis of trends in the development of intellectual property in the field of biotechnology, including food technologies and bioeconomy. Key trends in patent activity and dynamics of intellectual property objects have been identified, which will help to understand the effectiveness of the university's scientific activities and its contribution to the development of the bioeconomy, as well as address the problem of assessing the effectiveness of the university's scientific activities through intellectual property. The author obtained data from 2020 to 2024 on all intellectual property objects in the fields of biotechnology and food technology at Far Eastern Federal University, a leading university in the Eurasian region. The following conclusions were drawn: despite a decline over the five-year period in the registration of new intellectual property objects, patents are primarily based on intellectual property in the areas of food technology and biotechnology, with an increase also seen in certificates for computer programs and databases in the field of bioeconomy. It was concluded that there is indeed a trend comparable to the national one towards increasing the number of intellectual property objects in the fields of biotechnology and bioeconomy within the university, with food sciences leading in terms of registered patents, possibly due to both the established culture of paying special attention to patenting and the development of food technologies and biotechnology within the university and the country as a whole. The article will be useful to researchers dealing with issues of innovation and commercialization of scientific achievements, as well as specialists in the fields of biotechnology and food industry.

The article presents the results of experimental studies of primary technological processes for processing quinoa seeds of domestic selection on a pilot drying unit. The purpose of the study is to identify rational values of the parameters of the post-harvest seed drying process in a continuous drum dryer. The object of the study was the process of convective drying of quinoa seeds of domestic selection of NPO "KVINOA CENTER", Novokubansk, Krasnodar Territory, variety Kadi, harvest of 2024. The experiment was carried out on a pilot unit of a drum dryer with channel nozzles for transverse feeding of the drying agent. The influence of the main process parameters (temperature and flow rate of the heat carrier, productivity for wet material) on the process was studied. Drying optimization was carried out based on the condition of minimizing specific energy consumption when reaching the moisture content of quinoa seeds up to 8.0–8.5% at the outlet of the dryer. The multicriterial optimization problem was solved using the three-factor design of the Box-Wilson experiment. The dispersion analysis was carried out using the ANOVA method. The response surface methodology was used to analyze and visualize the experimental data. Finding the region of optimal values was carried out using the Harrington desirability function. Rational intervals of input factor values were established from the analysis of the array of solutions: heat carrier temperature at the inlet to the drum 323-325 deg. K; heat carrier flow rate 0.312-0.316 m3/s; productivity for wet seeds 1583.8-1586.12 kg/h. The use of these modes of moisture removal from quinoa seeds ensures the minimization of energy costs for the process drying at the required storage parameters.

Saccharomyces cerevisiae var. boulardii (S. boulardii) is a probiotic yeast strain that is the only yeast probiotic approved by the FDA (U.S. Food and Drug Administration) for clinical use. It is commonly used to prevent or treat acute diarrhea and other gastrointestinal disorders, including antibiotic-associated diarrhea caused by Clostridium difficile infections. The lack of a registered and available technology for the cultivation of probiotic yeast, as well as the release of the drug in a dry active form, poses several fundamental tasks for the study. In addition to the selection of a nutrient medium and the development of a technology for obtaining biomass, it is necessary to create conditions for increasing the xeroresistance of the crop. During the life cycle of Saccharomyces cerevisiae boulardii yeast probiotic lyophilisate, the culture is exposed to many stresses. The occurrence of stress contributes to a decrease in the activity of the strain, as well as when exposed to oxidative and thermal stresses, programmed cell death, which poses a risk to the viability of probiotic microbes. As a result, the metabolic activity of yeast decreases, and the number of non-viable cells increases. One of the ways to preserve the physiological activity of cells after dehydration is the directed synthesis of trehalose. Studies conducted with baker's yeast Saccharomyces cerevisiae indicate that trehalose is synthesized in the absence of the Crabtree effect in the stationary stage of growth at a temperature of 37 to 42 ℃. There is no information about the biosynthesis of trehalose in the yeast Saccharomyces cerevisiae boulardii. The study reflects the dependence of the carbon composition and cultivation parameters on the process of trehalose accumulation by the cell. Comparisons of the potential for trehalose formation in Saccharomyces cerevisiae boulardii cultures from Saccharomyces cerevisiae are presented. As a result of the research, it has been established that to obtain xeroresistant yeasts containing more than 15 % trehalose, the cultivation of Saccharomyces cerevisiae boulardii at a temperature of 39–40 ℃ with a deficiency of nutrients in the medium is facilitated.

This study focuses on scaling up the technology for producing a functional fermented oat-based beverage enriched with β-glucans. The work was motivated by growing consumer demand for non-alcoholic, plant-based drinks and the need to overcome technological challenges associated with the high viscosity and low extract yield of oat raw materials. The objective was to adapt a laboratory method to industrial conditions using novel microbial starters—the probiotic yeast Saccharomyces cerevisiae var. boulardii and the acid-forming yeast Lachancea spp. strain WildBrew Philly Sour™. The work utilized a wort obtained from a grain bill containing 70% unmalted oats and 30% barley malt, with the application of a complex of domestic enzyme preparations to ensure high extractability and satisfactory filterability. The yield of extractive substances reached 80.9%, confirming the efficiency of the chosen mashing regime and enzymatic treatment. Monitoring of the filtration process demonstrated its stability, with an average speed of 3.5 l/min and turbidity not exceeding 100 EBC units. Fermentation with the studied yeast cultures yielded two types of non-alcoholic beverages. The beverage based on Lachancea spp. was characterized by an alcohol by volume of 0.49%, an acidity of 2.1 c.u., and a real degree of fermentation of 6.41%. The beverage fermented with S. cerevisiae var. boulardii showed a higher degree of fermentation (12.2%) and an alcohol by volume of 0.94%. Both products retained a high content of β-glucans (approximately 600 mg/l) and possessed balanced organoleptic profiles. Thus, the research demonstrates the successful pilot testing of the technology and the promise of using these yeast cultures to create new functional beverages that meet current market trends.

The aim of the study is the substantiation of drying regimes for granulated apple pomace in a fluidized bed and the assessment of the kinetics of the process. The experiment was performed on a laboratory setup with a transparent drying chamber, a diaphragm for measuring air flow rate, a U-tube micro-manometer, chromel–copel thermocouples, and a potentiometer. Temperatures at the inlet and outlet, within the bed and in the particles, were monitored; the flow velocity was measured by an anemometer. The initial samples had a moisture content of about 250%, the final moisture was reduced to 8–10%. The recording of the curves was carried out based on periodic weighing at 2-min intervals. Curves of moisture content and drying rate were obtained at temperatures 70–100 °C and at different heat loads. The process proceeds in two periods: a constant-rate period and a falling-rate period. The transitional “critical point” is fixed at a moisture content of about 100%. The duration of the constant-rate period is about 70% of the total duration. Hydrodynamic parameters of fluidization were established: a stable bed regime is observed at an air velocity greater than 2.5 m/s; the characteristic velocities for granules with a diameter of 5 mm are: onset of bubbling 2.0 m/s, free floating 3.5 m/s, carryover from the bed 3.7 m/s. At a moisture content above 260% stable fluidization is not formed. Drying in a fluidized bed provides substantial intensification: the maximum rate in the first period is 3–10 times higher compared with a fixed bed; the process duration is lower by 4–8 times; the specific air consumption is lower by approximately 1.5 times. The use of a vibro-fluidized bed increases the uniformity of fluidization and allows operation at elevated air velocities. The recommended regimes are: drying-agent temperature 70–100 °C; air velocity above 2.5 m/s; achievement of final moisture 8–10%; storage of the finished product at a relative air humidity not higher than 75%

Electrodialysis (ED) is a promising method for purifying wastewater from galvanic industries from heavy metal ions, in particular nickel (Ni²⁺). In this paper, we study the kinetics of the electrodialysis process using anion- and cation-exchange membranes (MA-41P and MK-40L) to remove Ni²⁺ from solutions with initial concentrations from 40 to 160 mg/l. It was found that the purification efficiency reaches 99.3%, which confirms the high selectivity of the method. The key factor affecting the speed and efficiency of the process is the current density. The optimal value of 20 A/m² ensures a balance between a high degree of purification and energy consumption. Increasing the current density above this value does not lead to a significant increase in efficiency, but significantly increases energy consumption. In addition, it is shown that at a high initial concentration of nickel (160 mg/l), the process slows down due to membrane saturation and possible sedimentation. An important aspect of the study was the analysis of the electrodiffusion permeability of membranes. It was found that with increasing current density, the permeability coefficient decreases by 55%, which is due to an increase in the concentration gradient and a change in the membrane properties under the influence of an electric field. Based on the experimental data, a process flow chart for cleaning industrial wastewater was proposed, including the stages of neutralization, electrodialysis, and concentrate utilization. Purified water can be returned to the production cycle, and nickel-containing concentrate can be recycled. The results of the work demonstrate the high efficiency of electrodialysis for cleaning wastewater from nickel and can be used to optimize industrial processes taking into account economic and environmental requirements..

In the context of increasing requirements for food safety and quality, it is important to develop effective methods of protection against microbial contamination. One of the innovative solutions is active packaging with natural antimicrobial additives that prevent the growth of microorganisms on the surface of products. These additives must retain their properties both during production and during further use. The main objective of this study was development of an active packaging film made of biopolymer with the introduction of rosemary essential oil in various concentrations, as well as determination of the antimicrobial, physical, mechanical and barrier properties of the resulting polymer material. The starch-based film was prepared by mechanical mixing of the initial reagents with the introduction of rosemary essential oil with a concentration of 0.5%; 1%; 3%; 5%. The antimicrobial properties of the polymer packaging material were determined by the disk-diffusion method in accordance with MUK 4.2.1890–04 in relation to Bacillus subtilis, Escherichia coli, Candida albicans, and Aspergillus niger. To assess the fungal resistance of the materials, the methods of GOST 9.049 (method 1) and GOST 9.048 (method 4) were selected. Determination of vapor permeability using the "PERME W3/030" device according to GOST GВ1037. The method for determining the physical and mechanical properties on a tensile testing machine according to GOST 28840–90. It was found that samples of packaging film based on starch with rosemary essential oil have antimicrobial activity against Candida albicans at concentrations of 3% and 5%, reducing the number of microorganisms on the film surface. In addition, its physical, mechanical and barrier properties are improved. Analysis of existing studies has shown that rosemary essential oil is an effective natural antimicrobial component. Its use in active starch-based packaging not only prevents the growth of microorganisms such as Candida albicans, but also helps improve the physical, mechanical and barrier properties of the packaging film. This makes it a promising solution for ensuring the safety and quality of food products.