Studies have been conducted to study the rate of temperature increase in the subcortical and central layers of meat products with a different ratio of moisture/fat content when heated in steam-air environments. Skinless chicken fillet (wet fat- free sample) was selected as the objects of research SBI, humidity – 74.5%, fat content – 1.4%) and the meat of the shoulder part of the pork carcass (low-moisture, greasy sample), humidity – 55.1%, fat content - 29.4%). The products were molded in the form of a one-dimensional cylinder and plate. Heating was carried out in an environment of dry air and a vapor–air mixture with a moisture content of 80-85% at coolant temperatures of 160 ... 240 °С. Measurements were carried out in the subcortical layer (upper moist) and in the center (inner moist). The general rates of temperature increase in the studied layers are determined, the observed patterns are described. For a more complete description, the process was divided into periods of heating and bringing to readiness; a variant of separation by heating rate was selected, which was carried out based on the results of an analysis of changes in excess temperature over time. To analyze the presented data, the ratios of the rates of temperature increase were calculated depending on the type of coolant and the sample. It is shown that the rate of temperature increase increases with an increase in the temperature of the coolant at both treatment periods for all the studied variants. At the initial stage, a higher rate of temperature increase is observed when heated in a vapor–air mixture (due to the predominant heat transfer due to condensation), at the main stage - in the air (due to the predominant heat transfer due to convection). For the subcortical layer, at the initial stage, a higher temperature increase is observed for the low-moisture, greasy sample, at the main stage – for the wet fat- free sample (due to the evaporative capacity of the material). For the center, a higher increase is observed for the wet fat- free sample in both periods (due to the inhibitory effect of the fat melt of the low-moisture, greasy sample).

The article is devoted to determining the influence of various temperature regimes during different time intervals on the histological structure of corn starch in minced meat. It has been established that without heat treatment, changes in the morphology of starch grains in the composition of raw minced meat do not occur. Heat treatment in water at 80 °C for 5, 10, 20- and 40-minutes leads to an increase in the granule size of starch, swelling occurs, the hilum (core of grain) disintegrates and the original shape is lost. The granules gradually stick together and merge together. The main changes in the structure of starch occur in the first 10 minutes. In the first 5 minutes, the polygonal shape and the hilum (core of grain) are still preserved in most granules, the average size significantly increases by 2.6 times. Up to 10 minutes of treatment, destructive changes increase, then their intensity gradually decreases. In 20 minutes, complete gelatinization is observed. After 40 minutes of treatment, no further changes in the starch structure are detected. Changes in starch structure at 100 °C are not different from those at 80 °C. Swelling and gelatinization of grain occurs much faster, in the first 5 minutes. Freezing at -18 °C for 3 days has little effect on the morphological characteristics of corn starch. Long-term freezing for 90 days leads to minor morphological changes. A distortion of the shape of the granules was established, the corners become better expressed, the size of the starch granules unreliably decreases. This is due to a decrease in moisture and the destruction of the starch microstructure. As a result of the work, microphotographs were taken and a description of the morphological structure of corn starch granules was made under different temperature conditions of processing. Microphotographs of the studied samples and a description of the microstructure of starch granules can be used to identify corn starch and indicate the temperature regimes of processing when assessing the quality of meat products.

This article is dedicated to the analysis of current methods aimed at improving the reliability of steering control in agricultural transport when operating on deformable soil. Objective of this paper is to analyze existing methods aimed at enhancing the reliability of steering control in agricultural transport on deformable terrain. Given the high relevance of the use of vehicles in agriculture on such ground conditions, there is a need to develop methods that can improve steering reliability and reduce the likelihood of accidents. The outcome of this article is a consideration of various approaches and methods that help address this issue; the paper aims to consolidate experience and knowledge in this field and offer recommendations for enhancing the steering control reliability of agricultural transport when operating on deformable soil. The methods examined in this paper include improving the quality of materials and components, developing optimal ball joint geometry, using automatic adjustment systems, applying new «Precision Agriculture» technology concepts, and implementing operational self-diagnostics with regular technical maintenance. Selection of stronger and more durable materials, the installation of automatic suspension adjustment systems, and regular technical maintenance will increase the reliability and lifespan of steering equipment on deformable soil. The use of new technologies, such as machine learning and artificial intelligence, will enhance the safety of agricultural machines. The author brings novelty to the study of enhancing steering control reliability in agricultural transport on deformable soil by focusing on the application of modern technologies and methods, such as the use of automatic adjustment systems and the implementation of new technologies. Moreover, the author emphasizes the need for regular technical maintenance and replacement of worn parts to maintain the efficiency and safety of the steering equipment's operation.

The working operation of peeling wheat grain is the main one to increase the value of grain in the production of flour, because when processing grain into flour, flour of the highest and first grades is mainly used only endosperm, and fruit and seed shells, aleurone and subaleiron layers, the embryo go into bran, therefore 60-90% of B vitamins, groups of E, folic acid, niacin, as well as a large group of trace elements concentrated in the aleurone and subaleurone layers and the embryo. Modern flour mills do not carry out an effective wheat grain peeling process, in which only the fruit and seed shells would be removed, and the high-value aleurone and subaleiron layers, the embryo and endosperm would be completely left in the flour. The article presents materials on the development of technology for centrifugal peeling of grain seeds based on a new design of a centrifugal husker, the copyright of which is protected by the patent of the Russian Federation for utility model No. 114622 "Centrifugal husker". A new technical task solved in the design of the patented centrifugal husker is to make the working body oval, the inner surface of which is lined with elastic material, and the flexible chamber located inside the oval body is mounted on the drive shaft and on the outer surface is also covered with a textured elastic material. To ensure the efficiency of the grain peeling process, the necessary working gap is established in the developed design, due to the change in the number of revolutions of the electric motor and the calibrated grain divided into fractions, after washing and cooling, goes to peeling, in which only the fruit and seed shells are removed. Thus, the developed new technological equipment provides an increase in the efficiency of the peeling process by 90-92% by reducing the losses of the aleurone and subaleurone layers, the embryo and part of the endosperm, and also increases the yield of whole unbroken grain.

Cysticercus bovis and macroscopic Sarocysts detected from bovine meat look similar and specific identification of each of these cysts is important for addressing proper preventive, and control measures of tCysticercosis and Sarcocystosis diseases.Therefore, it is sometimes a challenge for Vets to distinguish these two species of parasites during their daily routine meat inspection using traditional methods. Cysticerci and Sarcocysts are responsible of Bovine Cysticercosis and Cattle Sarcocystosis respectively. These Veterinarians can sometimes make errors in identification of these two parasitic species from Cattle meat muscle tissues. The study was conducted from Abattoir in Russian Federation with intention of the problem addressed confirmation. During laboratory experimental examination, it was confirmed that out of 20 cattle muscles tissues sampled from 20 infected bovines reported to contain cysticerci parasites, 5 out of them were Sarcocysts. Therefore, it is obvious for veterinarians to make errors during their routine cattle meat inspection due to the morphological behaviour of these organisms.

The mixing process is used in various areas of production to produce different types of bulk mixtures. These include agricultural mixtures, semi-finished products, bone cements and others. This process is the movement of particles of bulk material components in the space of the working capacity. Mixers of various types are used to set the components of the mixture in motion. One of the most common types of mixers are drum mixers. The main challenge that must be addressed when developing a mixer design is to reduce the segregation that occurs when mixing two or more components of a mixture. Segregation is associated with different particle sizes and densities of the various components. The object of the study is the designs of drum mixers developed in the last decade. All considered designs are divided into three groups, differing in the method of eliminating segregation. The subject of the study is the design features of these mixers. The results of the work were the determination of the most suitable method for eliminating segregation - the use of additional mixing elements in the center of segregation of the mixture, and based on this method, the development of two new designs of drum mixers. The first mixer with sectional radial separators allows you to repeatedly separate the mixture and move the particles of its components relative to each other. This allows you to reduce the degree of segregation of the mixture. The second mixer developed not only extends the residence time of the mixture particles in the drum, but also allows for the creation of crossing and recirculating flows of material. This also helps reduce or prevent segregation.

In the process of research the questions of combining lean fish species with products of animal and vegetable origin, mutually complementing the amino acid composition of the finished product, which meets the chemical composition of the daily ration of the main variant of the diet prescribed in the treatment of non-infectious diseases, in particular type 2 diabetes mellitus, were considered. The main raw material for making soufflé, omelet and casserole was fresh-frozen pollock fish with additives of vegetable powders: freeze-dried dill, parsley and paprika, and onion, orange and yellow carrots, milk, butter and chicken egg were used as vegetable and animal raw materials. For heat treatment we chose gentle methods and modes of heat treatment: baking in a combi steamer on the mode "steam" and "heat". On the basis of modeling of the recipe components taking into account their biological value, new taste qualities of soufflé, casserole and omelet stuffed with the addition of powdered additives and vegetables that perform an additional structuring role were obtained. As a control were soufflé, omelette and casserole prepared according to the traditional recipe available in the regulatory documentation. Dependencies of raw and heat-treated products and their influence on the structure of soufflé and omelette were revealed. Sensory characteristics of new dishes taking into account the processing in a combi steamer are obtained. The parameters of technological processes at baking on a mode "steam" and "heat" at temperature 180-200 ℃ are established. The dependences of milk, eggs and butter on the binder components of the formulation - rice flour and powdered vegetable additives have been revealed. The factors that are fundamental in the manufacture of products intended for the OVD (diabetic) diet are substantiated. The obtained model composition of the formulations of fish soufflé, "Fish baked under egg and milk sauce" and omelet stuffed "Smile" meets the requirements, regulatory documentation and consumer preferences.

Due to the different approach to the Russian and European flour milling process in Russia, the amount of damaged starch (SC) at flour mills is rarely controlled. This issue needs a comprehensive study, since the indicator of damaged starch is of great importance: its assessment allows determining the intended purpose of flour (bread baking, confectionery and pasta production). Manage the flour-grinding process in terms of monitoring the operation of the mill rolls during grinding, namely, checking their parallelism and wear, optimizing the gap and pressure. Flour with a high content of damaged starch should not be used for the same purpose as flour with a low content of damaged starch. Also, the assessment of the damaged starch index allows improving the dough yield by selecting the optimal water absorption coefficient (water absorption), optimizing the volume, color and shelf life of the finished flour products. At the initial stage, the purpose of the study was to identify the relationship between the amount of damaged starch and flour quality indicators, as well as the rheological properties of dough from laboratory flour and industrial grinding, and to further clarify the level of damaged starch on a large number of samples of flour of different quality according to its intended purpose. The available literature data on this issue are contradictory. The amount of damaged starch in flour was determined on a damaged starch analyzer. The following were also determined: the quantity and quality of gluten, the falling number, dough stability, liquefaction, water absorption of 20 samples of wheat flour of laboratory and industrial grinding. The results of the study showed that the amount of damaged starch in industrial milled flour was higher, and amounted to 20-27 UCD (average 24 UCD) versus 15-21 (average 18 UCD) in laboratory milled flour. A correlation was found only in industrial milling flour between damaged starch and the falling number (0.632), liquefaction (0.781) and water absorption (0.690). In industrial flour, with an increase in the amount of damaged starch, there was an increase in water absorption and liquefaction of the dough, which is consistent with the literature data; there was no clear decrease in dough stability. In the flour of laboratory grinding, the dependences between the indicators are insignificant.

The process of dough preparation is one of the most complex in bread production technology. Stirring of flour with liquid components (water, aqueous solutions) is a complex process of surface interaction associated with overcoming the surface energy at the interface between phases. The intensity of formation of a homogeneous mixture of flour and liquid components, subsequently transformed into dough, determines its structural and mechanical properties. The aim of the work is theoretical substantiation and experimental confirmation of the influence of preliminary mechanical treatment of liquid components on the process of dough mixing and structure formation of water disperse system. Theoretical analysis of the process of adhesive interaction of bulk material with liquid has been carried out. It is shown that the surface energy at the boundary of interaction with phases should be reduced. It is experimentally established that mechanical action on water and aqueous solutions reduces surface tension by 20-30 %. It is established that at mixing of flour and liquid components of dough the preliminary mechanical treatment gives the effect of improvement of wetting, increase of elasticity and reduction of time of structure formation in dough. The specific power during kneading is reduced by 15-20 %. With the help of rheometry means ("Rheotest", Structurometer ST 2, conical Rebinder plastometer) improvement of structural and mechanical properties of the dough is shown: increase of ultimate shear stress by 20-25 %, decrease of adhesion by 30-40 %, increase of elastic properties after kneading up to 10 %, increase of water-binding capacity. The studies were carried out on laboratory equipment and in production conditions at the enterprises of JSC "Kemerovokhleb".

The article deals with the issues of water consumption in the production of ethyl alcohol from grain raw materials. The data on its demand for technological needs (for preparing a batch), as a refrigerant, for steam generation, for household needs are given. It is shown that water in specific terms is the most voluminous raw material resource (up to 1600 m3/1000 decaliters), but at the same time it is practically not consumed as a reagent for technological purposes. The analysis of options for the reuse of water was carried out and the possibility of reducing its consumption to 200 m3/1000 decaliters was shown, due to the repeated use of cooling water, by introducing a circulating water supply system, constant circulation of water through the cooling towers, where it is cooled. It is also noted the possibility of complete exclusion of water in the cooling processes through the use of "dry" cooling towers. In this case, the circulation of the refrigerant (for example, ethylene glycol) is carried out in a closed cycle. The relevance of using a single water flow for sequential cooling of semi-products is also shown: fermenting and saccharified wort, boiled mass using efficient heat exchangers of a spiral, plate type. An example is given of reducing water consumption for steam generation by reusing "conditionally clean" steam condensate formed in systems of "dull" heating of semi-finished products. An analysis was made of reducing the consumption of water for the preparation of the mixture due to the processing of raw materials in conditions of high concentrations and the reuse of the stillage filtrate. In addition to saving heat and energy resources, this reduces the volumes of formed stillage and industrial effluents. As a result, the costs of their processing and purification are reduced. A list of measures has been proposed that will reduce water consumption by 10 or more times and increase the profitability of alcohol production by 2–2.5%.

This article explores the problem of proper nutrition in the life of a modern student leading an active lifestyle. This problem is especially relevant at the present time, because the modern student has become even more purposeful and active. And this means that at the moment, proper nutrition of young people is the most important problem that needs to be addressed. Consider the basics of nutrition in physical education and sports, and analyze the nutritional requirements of students involved in physical education and sports. The article also substantiates the need for a balanced diet when playing sports, and reveals the features of the organization of the diet, depending on the intensity of physical activity. Based on the assessment of the frequency of consumption of vital foodstuffs, the diet of КubGТU students is analyzed. The study involved 60 students aged 20 to 22 years. The following results were obtained: the nutrition of the majority of students is irrational, with insufficient consumption of healthy food. In most cases, fast food products are popular. The conducted study of the relationship between nutrition, working capacity and lifestyle characteristics of students convinces us that violations of healthy eating habits negatively affect the degree of working capacity and increase the likelihood of bad habits. All this indicates a low culture of proper nutrition and the need for special events that highlight this issue. Proper nutrition is an integral part of a healthy lifestyle, and is especially important for people who lead an active lifestyle and play sports. Failure to follow a proper diet can lead to reduced physical endurance, a weakened immune system, and even injury during exercise. It is important to understand that each athlete has their own individual nutritional needs, depending on their physiological characteristics, sport, training level and other factors. Therefore, it is necessary to develop an individual diet, taking into account all these factors. For student athletes, it is especially important to follow the right diet in order to maintain their mental and physical tone and achieve high results both in school and in sports. To do this, it is necessary to pay due attention to the composition of food, the choice of products and the mode of eating. In addition, it is important to remember to drink enough water, as athletes lose a lot of fluid during training, and water deficiency can lead to dehydration, reduced physical endurance and other health problems. Our study determined the diet of student athletes based on data obtained from the survey.

The article presents innovative Cook&Chill technologies, describes the stages of technological production of products. The nature of the technological processes of a catering company is the main factor that determines which types of automated thermal equipment should be used at this enterprise in order to ensure high economic efficiency of its use, facilitate the work of workers engaged in its operation, increase the level of labor automation, the optimization of Cook and Chill processes is shown to be associated with a variety of criteria for choosing the optimal option includes criteria for min deviations from the reference structures: amino acid composition of the product; fatty acid composition; vitamin content; composition of trace elements, as well as criteria for food digestibility, nutritional, biological and energy value of the product. Cook&Chill meets absolutely all the requirements in this regard, allowing you to rationally manage the cost of the product by reducing the cost of producing a dish. The effectiveness of the method has been proven by practical world experience. Cook and Chill technology allows you to increase the yield of batches by three or four times. When preparing dishes, no changes in recipes are required and the current technological standards can be used. Cook and Chill technology can be effectively applied at enterprises with any range of products, up to the widest, and of any capacity. This technology provides for the use of fairly familiar pieces of equipment, such as a convector or microwave oven, air-type intensive cooling systems (blast-chiller) or water-type (tumbler-chiller or turbojet-chiller).

In recent years, the issue of improving the poultry feed base in order to increase productivity and resistance to bacterial infections has been acute. One of the promising fodder crops is amaranth, which has a unique chemical composition rich in nutrients, especially protein. However, along with this, opinions differ about the content of anti-nutritional substances in its composition. The purpose of the work is to determine the content of anti–nutritional substances, as well as the selection of a multi-enzyme complex to reduce them. The object of study was the green mass of amaranth of the Giant variety (harvest 2022). Generally accepted methods of studying the chemical composition and content of anti-nutrients were used in the work. The selection of the enzymatic complex was carried out by bioconversion of the green mass of amarate. The bioconversion of the green mass of amaranth with the KEMZAYM ® plus P dry enzymatic complex contributed to a decrease in phytic acid and its salts by 35.3%.

Urbech is a traditional Caucasian dish made from oilseeds (hemp, flax, pumpkin) or nuts, usually with the addition of vegetable or melted butter, sugar and honey. Today, Urbech is experiencing a rebirth. This natural product is rightfully referred to as superfood. Flax urbech contains a large amount of fats, proteins and a small amount of carbohydrates. The product can be eaten with a low-carb diet. Flaxseed urbech has an increased mass fraction of linoleic and linolenic acids, is rich in vitamins and minerals. The object of the study is glazed cottage cheese with golden flax and apricot jam, raw materials for its production. In the course of scientific work, the optimal ratio of the components of the filling, curd base and glaze was selected. The production of glazed curd curds formed in the form of a cylinder with a core filling in the center was carried out. Studies of the product on organoleptic, physico-chemical and microbiological parameters were carried out. As a comparison sample (control), glazed curd cheese with vanilla, developed according to traditional technology, was studied. The reduced caloric content of glazed curd cheese with urbech and apricot jam was established in comparison with the control sample. Since the composition of the cheese contains prescription components capable of binding moisture, the moisture-retaining ability was additionally determined by the Grau-Hamm gravimetric method in the modification of A.A. Alekseev. A high moisture-retaining ability of the product was found, which allows the cheese to maintain a stable shape throughout the entire shelf life and increase its shelf life by 25%.

Flour confectionery products are attractive to buyers and producers. The index of industrial production of the Russian Federation, including "Production of bakery and flour confectionery products", as of May 2023 amounted to 107.7% compared to the same period in 2022. When evaluating the product, it is necessary to take into account consumer properties and hygienic standards. The main groups of flour confectionery products are weighted and packaged. There is no single method of market segmentation. Segmentation is divided according to geographical and demographic (gender, age, family size, income level, etc.) principles. Flour confectionery products with increased nutritional and biological value, functional purpose, as well as enriched are gaining more and more interest. The aim of the work is to study the consumer market of sand cookies in the Republic of Adygea: analysis of assortment and consumer preferences. The consumer market of shortbread cookies in the Republic of Adygea is studied, assortment and consumer preferences are analyzed. It is established that the domestic industry produces only a small number of names of dietary flour confectionery products including cookies. One third of consumers in the country (31%) use cookies daily, mostly satisfied with their assortment (82%), 22% prefer sandy cookies, more than half (62%) choose cookies without additives and weighted cookies. Two thirds of consumers are interested in information about cookies. However, about one fifth of cookies are interested in the functional orientation of the product, which confirms the need to develop the assortment of flour confectionery products in this direction and the formation of consumer demand for these products. In the republic there is a good raw material base for obtaining non-traditional sources of raw materials, for example, flour from white edible corn "Adygeyskaya", developed in the State Scientific and Research Institution "Adygeysky Research Institute of Agriculture", the use of which in flour compositions will allow to obtain sand cookies of functional purpose (for example, gluten-free, low-gluten, etc.).

The decline in household income against the backdrop of rising food prices has led to a decrease in their demand. Among fermented milk products, the smallest deviation in purchasing demand can be noted for sour cream. It is possible to reduce the cost of this product line by producing sour cream products. The use of herbal prescription components in sour cream products allows you to expand their range, adjust properties, and give a functional focus. Tea extracts are used as natural dyes and flavors, structure-forming additives. Biologically active substances of tea raw materials and products of its processing exhibit various types of physiological activity: antioxidant, anti-inflammatory, antiseptic, antispasmodic, vasoconstrictive action, etc. To give sour cream products a pleasant color and improved taste properties, it is of interest to use extracts of green tea and hibiscus tea drink. Studies of the obtained sour cream products have been carried out. The mass fraction of the introduced extracts was determined by evaluating the total significance coefficient for the following indicators: harmony of taste; consistency; color. The optimal dosage of green tea extracts and hibiscus tea drink is 10%. Flavor components (a mixture of cinnamon and sugar), a stabilizer were additionally added to the composition of sour cream products. The products were stored at a temperature of 4±2 ºС, the organoleptic, physicochemical and microbiological parameters of the latter were studied. Viscosity studies were carried out in the control and test samples. It has been established that the samples of sour cream products have a high viscosity index, well restore the structure after mixing. Sour cream products with extracts of tea drinks can be consumed as an independent product, as well as a prescription ingredient for baked goods.

Zoonotic infections caused by Sarcocystis species, known as intestinal sarcocystosis, are an example of foodborne illnesses that occur due to the consumption of contaminated meat. Zoonotic Sarcocystis parasites, specifically those hosted in cattle and swine meat, have been reported as the sole causative agents of human intestinal sarcocystosis. The infection’s symptoms include nausea, diarrhea, vomiting, and abdominal pain. Talking about zoonotic parasites goes hand in hand with discussing the parasite life cycle, animals that act as natural intermediate hosts, and humans who act as the natural definitive host for the parasite. To safeguard cattle and swine meat consumers, the government of Rwanda, through the Rwanda Inspectorate, Competition, and Consumer Protection Authority (RICA), has banned the sale of meat that has not been refrigerated for at least 24 hours and reached a temperature between 2^oC and 4^oC before sale in order to prevent the transmission of zoonotic and transmissible diseases. Based on various literature reports, zoonotic sarcocyst viability remains intact in this range of temperatures for a period of 24 hours. Given that the prevalence of swine coccidia in Rwanda was reported to be 55.8%, Coccidia may not only include Sarcocystis species. The established rule may not be contributing to the prevention of zoonotic sarcocystis parasite infection but it is a preventive solution for many other zoonotic parasites and pathogens. Due to the lack of research reports on zoonotic sarcocystis in Rwanda, there is limited knowledge about these parasites in the country. This lack of information may explain why the prevention and control measures taken to address zoonotic pathogen infection do not adequately address the issue of zoonotic sarcocysts. Though the parasite infection was reported to be negligible, it may induce reduced human food availability in the food production system due to the ability of the disease to be transmitted from humans to cattle and pork. These later animals' meat is prestigiously served as human food in Rwanda.

The article considers the possibility of masking bitter taste in the development of a functional drink based on sedative collection and juices: grape and cherry, used as masking agents. Sensory studies were conducted on the formulation of the proposed beverages. In the study, respondents were asked to analyze samples with cherry and grape juices without added sugar with successively decreasing concentrations of sedative levy from 25 to 5%, then samples with added sugar and answer the question whether an unpleasant bitter taste and herbal aroma were present and at which sample the bitter taste ceased to be felt. The findings showed that the addition of sugar to the beverages altered the taste perception thresholds in the direction of increasing the concentration of the sedative collection decoction. Without the addition of sugar, the bitter taste ceases to be perceived at 15% of the functional additive using grape juice and at 20% using cherry juice. With the addition of sugar, the bitter taste was no longer felt at 20% of the functional additive with grape juice and 25% with cherry juice. Studies were conducted to identify the associative series: regarding with which fruit/berry the flavor of the beverage in general is associated. When analyzing the obtained results it was revealed that respondents accurately associated the samples of the row with cherry juice with cherry aroma (88%), when using grape juice 31% of respondents associated with strawberry aroma and 25% with cranberry aroma. As a result of the behavioral study it can be concluded that when developing a functional drink enriched with sedative collection it is possible to use cherry and grape juices with the concentration of functional ingredient 5 - 20% with the discretion of adding 5% in each flavor range

In order to reduce energy consumption and baking time of churned yeast-free bakery products, to improve their quality, it is relevant to use effective sources of energy supply to test blanks. For uniform heating of test blanks throughout the entire volume, their ultra-high-frequency heating during baking is of the greatest interest, which makes it possible to increase the efficiency of production. One of the well-known methods of studying the baking process of whipped, yeast-free, unskilled bread was the method of mathematical modeling based on the formalization of a mathematical model. Experiment planning is the most effective in obtaining maximum information about the modeling object with a minimum amount of experimental research. In this paper, the modeling and optimization of the technological parameters of microwave baking of whipped yeast-free bread with the use of experimental statistical methods is considered. The mass of the dough piece and the power of microwave baking were chosen as the main factors. The output parameters were the duration of baking until ready, the package and the height of the bread. Based on the results of the central compositional rotatable planning of the experiment, mathematical models in the form of regression equations are constructed that adequately describe the processes under study. Statistical processing of experimental data was performed according to the criteria of Student, Kohren and Fisher (with a confidence probability of 0.95). The mathematical interpretation of regression equations is given. Optimization of the parameters of microwave baking of churned yeast-free bakery products was carried out by the method of indeterminate Lagrange multipliers. The optimal values of the main factors of the experiment were determined: the mass of the test piece – 465 g; the power of microwave baking - 865 W, which ensures the smallest bread roll – 1.2% and the maximum bread height - 78.5 mm with a minimum duration of baking bread – 3.4 min.

The process of extraction from vegetable raw materials is an important technological solution in the food industry for obtaining extractive substances that contain minerals, organic acids, phenolic substances, pectin’s, sugars and vitamins. The extraction process is influenced by the main factors - the size of the plant material, its duration and temperature conditions. Segmentation is essential for extraction. The correct choice of size allows you to better preserve the cellular structure of the berries, the diffusion processes proceed optimally efficiently, the extraction slows down, and the resulting extract contains less mechanical impurities and is easier to clean. The traditional method for extracting vegetable raw materials is water-alcohol solutions, but the extraction of water-soluble substances occurs partially, and as is known, vitamins, sugars, and phenolic substances predominate in berry raw materials. The most accessible and economical means for extraction is water. When extracted with water, the final product contains water-soluble substances and no fat-soluble substances. Extraction of osmo-dried berries was carried out with an aqueous solution at different temperature conditions with ranges of 30–40 °C, 50–60 °C and 70–80 °C. To determine the duration of extraction of osmo-dried berries, the yield of dry matter was used. It has been established that the highest yield of dry matter from osmo-dried strawberries (10,17 %), raspberries (8,74 %) and black currants (11,43 %) is observed at an extraction temperature of 50–60 °C and 70–80 °C. With a duration of 8 – 12 hours. The extraction time is described by polynomial regression equations of the 2nd degree. It was revealed that the highest content of vitamin C is observed at a temperature in the range of 50–60 °C, extraction of 36,7 mg/100 g of extract, and at a temperature in the range of 60–70 °C, the content of ascorbic acid decreased by 40 %.

Annotation. In conditions of deteriorating environmental conditions, radioactive contamination in the human body can enter with food radionuclides - products of radioactive decay, which in turn can decay with the emission of ionizing radiation. People who work with radioactive substances or are exposed to ionizing radiation are also susceptible. In the world there is an intensive search for effective environmentally safe methods of production of new types of food products of protective, health-improving, therapeutic and preventive purpose. Products of functional purpose are very popular recently, as people have started to pay more attention to their health and want to include useful elements in their diet. One of the components that can be used to create products is table beet pectin. Pectin is a substance that can be found in many fruits and vegetables. It is used in foods as a thickener and stabilizer. Pectin has unique properties that make it attract the attention of food manufacturers. It is able to bind water and solids, giving various products a certain consistency. In addition, pectin also has a number of health benefits. In this article, we will discuss the extraction of pectin from table beets by ECA solution as a valuable ingredient for creating functional products and improving their characteristics.

The article is devoted to the analysis of modern aspects of physical impact on polymer materials and their qualitative characteristics. In the process of studying the literature, both positive and negative sides of physical impact on the structure and quality of polymer materials were identified. The following physical methods of exposure were considered: ultraviolet irradiation, ionizing and microwave radiation, laser exposure, mechanical loading, heat treatment and others. The experience of applying physical impact to expand the field of application of polymers, including increasing strength, heat resistance, corrosion resistance, etc., is described. The risks that may arise as a result of exposure to various structures of polymer materials, including those used for food packaging, are touched upon. The prospects of studying the effect of microwave radiation as a type of physical impact on polymers in order to reduce negative consequences are indicated. This article may be useful for specialists involved in the development and production of polymer materials, as well as for scientific researchers studying the physical properties of materials.

In our study, modification of SBR-1705 butadiene styrene latex using a variety of bentonite clay variants was carried out Among them were domestic sodium bentonite, domestic bentonite pretreated with surfactants (surfactants), as well as organoclays based on foreign layered silicates and also treated with surfactants at the coagulation stage with subsequent rubber release. Further, within the framework of our study, we carried out a detailed comparative study of physical and mechanical properties of rubbers produced using modified butadiene-styrene rubbers. We considered rubbers containing different variants of bentonite, including both domestic origin and imported bentonite. The dynamic properties of these rubbers, including elastic modulus and mechanical loss angle tangent, were analyzed using dynamic thermomechanical analysis (DTMA). The study found that the rubber samples containing PT clay and Cloisite 30B showed a 20% reduction in mechanical loss tangent within the operating temperature range. This indicates an improvement in the mechanical properties of the rubber under a variety of operating conditions. In addition, rubber samples containing imported layered silicates and treated with surfactants exhibited increased strength both before and after thermo-oxidative aging at 150°C. These results emphasize the importance of silicate and surfactant composition selection in developing rubbers with improved mechanical properties and durability. The findings of this study have important implications for industry and academia, emphasizing the role of proper bentonite selection and processing in creating rubbers with optimal performance for a variety of applications

One of the options for improving the structure and properties of films obtained from polymer solutions is ultrasonic exposure to solutions of various chemical nature. The use of this effect on polymer solutions with various additives and agents showed not only an improvement in physical and mechanical properties, but also antibacterial properties, which contributed to an increase in the shelf life of food products. The main components of the compositions whose studies are presented in scientific articles were: polyvinyl alcohol, proteins and pullulan, they were mixed with various additives and agents, with different duration of exposure to ultrasonic treatment of solutions. The studied compositions had the following compositions: polyvinyl alcohol and hemicellulose with an antioxidant agent of tea; polyvinyl alcohol, sodium-carboxymethyl cellulose, zinc oxide nanoparticles, as well as multilayer graphene nanoplates; polyvinyl alcohol and chitosan; fish scale collagen, polyvinyl alcohol and potassium sorbate; egg white; quinoa protein and chitosan; pea protein; rice protein hydrolysate and chitosan; whey protein hydrolysate; aqueous soy extract with bee wax and essential oil of cloves; oat protein with pullulan and nizin; pullulan with the addition of nanoemulsion with cinnamon essential oil; pullulan and trehalose with tea polyphenols saturation. Some of the films made from these formulations were tested on food products such as strawberries, apples, pears and cupcakes. Based on the considered scientific data, it can be concluded that in order to improve the properties of films from polymer solutions, it is necessary to have an optimal time of ultrasound exposure to solutions, since longer ultrasonic exposure can worsen the physical and mechanical properties, namely, to reduce the tensile strength and elongation at break, in contrast to moderate exposure.

Improving industrial waste treatment processes is associated with solving environmental problems that involve saving consumed environmental resources and reducing the volume of waste disposed of in it. Both are achieved through the introduction of low-waste technologies with the ability to extract valuable components and use purified water in the recycling cycle, among which electro-membrane technologies occupy a worthy place. The paper considers the possibility of using electromembrane separation in the treatment of technological solutions of treatment facilities of RKS-Tambov. In order to study the influence of the parameters of the separation process on the main kinetic characteristics, experimental studies of the specific productivity and retention coefficient of MGA-95 and OPMN-P membranes were carried out during the separation of technological solutions from PO43- phosphate ions. Criteria-based dependences for calculating the specific productivity and retention coefficient in the electromembrane separation of process solutions containing phosphate ions are proposed for use. The calculation of the economic efficiency of the technological scheme of wastewater treatment of RKS-Tambov using an electromembrane apparatus was carried out and its profitability was assessed. The profitability index will be 1.703, that is, more than 1, which is considered a profitable business. High rate and profitability of products. The payback period of the project is 2 years, which should be considered a good indicator, that is, after 2 years, the monetary resources invested in the project will return to economic circulation. The calculated payback period can presumably be reduced, since we have not indexed the price of the concentrate to inflation.

The current trend in food packaging technology necessitates the development of novel packaging materials in order to extend the shelf life of food and reduce spoliation. To preserve the food product, the construction material of the packaging played a key role.In the emerging field of food packaging technology, using biobased plastics for food packaging shown a comparative advantage.At this moment, bioplastics have shown measurable benefits and are receiving more and more attention from business organizations, political figures, scientific communities, and in the whole public. This was as a result of looking for new plastic profiles brands. Besides, the environmental impact(ecological concerns) of convective materials, the depletion of natural resources specifically the petrochemical, and consumer concerns have necessitated alternative bio-based food packaging items. Therefore, the aim of this study was to review the properties of food packaging materials such as thermal, mechanical, barrier, surface, antimicrobial, optical, and environmental, as well as their synthesis type and applications. The cellulose and starch components of the common agricultural wastes for the synthesis of biopolymers were elaborated. In addition to that, different microalgae species were justified in the manufacturing of bio-based plastics.This review article also included examples of sustainable filler and reinforcement materials used in the food packaging industry. Therefore, this review work contributes to opening up the entire body of scientific knowledge on bio-based plastics used for food packaging and helps to develop important results for further investigation.