One of the effective areas of research of real technological processes is the creation of virtual processes and its components. In the work, virtual computer models have been created that establish a connection between the mathematical model of the drying process and the simulated design of a two–section drum dryer equipped with an absorption water–ammonia heat pump. To simulate the drying process, a mathematical model based on differential equations of heat and mass transfer A.V. Lykov, algorithmic and software of the drying process were used and a single virtual system was created that allows simulating the drying process of cereals, oilseeds and legumes in a drum dryer in real time over a wide range of regime parameters. To conduct a computational experiment in one of the CAD systems, a three–dimensional visualization of a drum dryer was performed and a graphical shell of the LabVIEW environment was used with a set of all the tools necessary for data collection, analysis and presentation of the results obtained. 3D execution of the drum dryer in CAD (computer–aided design system) made it possible to simulate the real conditions of its operation, compare alternative options and select the best design solutions.

The article is devoted to some aspects of creating technologies for the future of the Russian agro-industrial complex. The focus is on the dialectical approach to developing complex agro-industrial complex technologies as a synergetic complex of processes for transforming agricultural raw materials into food products. The range of issues discussed includes: the possible appearance of agro-industrial complex technologies in the Sixth Technological Wave from the standpoint of applied philosophy; the dialectical inevitability of increasing complexity of agro-industrial complex technologies; development of automatic design systems and research automation systems; productive labor of a scientist and engineer of the agro-industrial complex in the Fifth, Sixth and Seventh Technological Waves; the condition for a technological breakthrough into the future of the Russian agro-industrial complex; the dialectic of revolutionary and evolutionary approaches to the development of food technologies. During a leap in the development of food technology, both a radical change in its structure and a surge in functional capabilities occur, as a result of which internal contradictions are weakened. Therefore, with the achievement of a new, higher level of technology organization, there are fewer contradictions with clearly expressed inhibiting factors. However, the contradictions do not disappear completely; instead of some, others appear, but, as a rule, less acute, i.e., characteristic of a higher level of organization. Further development of technology occurs in the form of evolutionary changes: improvement of processes and modernization of equipment. To create innovative technologies, it is necessary to: analyze modern technologies of the Russian agro-industrial complex and their technical support from the point of view of the possibility and expediency of creating in the future systemic technological complexes of industrial production and processing of agricultural products into food products; develop promising programs of search, fundamental, applied and experimental design work with state budget financing on end-to-end technologies of the systemic complex for the period up to the second half of the 21st century and beyond; organize the training of scientific and engineering personnel by combining universities of agricultural and food profiles.

Currently, the processing of plant waste is a promising area of development in modern energy. There are many methods for 
recycling waste, but not all of them are economically feasible and environmentally friendly. One of the most common processing 
methods is fast ablative pyrolysis, designed for thermal processing of waste without access to oxygen. As a result of such processing, 
carbon residue and pyrolysis gas are formed. The amount of pyrolysis gases produced is 60 % or more of the mass of processed raw 
materials. In order for pyrolysis gases to become high-quality fuel, they must be subjected to a separation process that takes place in 
devices called a vapor condenser. When separating pyrolysis gases, it is better not to use conventional oil and gas condensers since the 
condensed pyrolysis gases have a high tar content, which causes faster wear of the device. For the installation for the production of 
pyrolysis fuel, a two-stage separation system is proposed, designed to separate pyrolysis gases into fractional components: pyrolysis 
distillate, non-condensable combustible gas and water. The article presents the design of a two-stage separation system. The principle 
of operation of a two-stage separation system is described, and a diagram of its structure is given. A method for calculating a two-stage 
separation system is presented, which makes it possible to determine the geometric parameters of scrubber and ejector type capacitors.

One of the integral stages of most technological processes is the stage of dividing a product or semi-finished product into separate portions. Separation usually occurs by cutting, although a number of other separation methods can be used. The technological production line of "Bird's Milk" candies is optimized for maximum use of raw materials and minimization of waste, which gives high quality of the final product. In the manufacture, a method of continuous pouring of the candy layer onto a conveyor belt is used, followed by accelerated proofing, dividing the mass into portion cases, glazing and packaging. Scientific and technical forecasting was carried out in order to analyze the feasibility of changes in the design of the machine. For this purpose, a model of the "black box" operation of cutting the "Bird's Milk" candy layer has been compiled. For the convenience of structuring and evaluating the significance of factors, the expert assessment method was used, the results are presented in the form of a rank matrix. The study of the characteristics affecting the cutting operation of the confectionery mass was performed using four different parameters, which were control, controlled, disturbing and observable, and the cutting process itself was performed in a combined machine designed for cutting a candy layer. There were 17 identified indicators that affect the quality of semi-finished product processing. As a result of the conducted research, it was found that in the technological process of separating the candy mass in the "Bird's Milk" candy production line, the following five factors can be attributed to significant factors: the rigidity of the knife, the speed of movement for the guillotine knife and conveyor belt, the density of the cut mass, the rotation frequency and the number of disc knives

The use of plant-based milk analogues is popularized in the modern world. This is due to the vegetarian and vegan trends, allergies to animal protein, as well as the spread of lactose intolerance. Against this background, more and more manufacturers of vegetable drinks are rapidly entering the market, not only abroad, but also in Russia. This is facilitated by the richness of the raw material base: oats, rice, buckwheat and other crops. Currently, vegetable alternatives to milk can be found in many semi-finished products, dishes, and such a replacement is especially significant in flour culinary products, when cooking which vegetable analogues are added to the dough instead of the usual milk. The article considers the expediency of introducing vegetable analogues of milk into the recipe for cooking one of the most common flour products – fritter. The technological scheme of manufacturing these products using vegetable beverages of the Nemoloko trademark based on raw material of domestic origin is illustrated. The results of the organoleptic evaluation of classic fritters (control sample) and fritters with vegetable analogues of milk (experimental samples) are presented, and their nutritional value is determined. The results of the analysis if the organoleptic evaluation showed that the samples do not have pronounced distinctive features. Replacing animal milk in the recipe for making fritters does not lead to a deterioration in the quality of finished products. Also, when calculating the nutritional value, minor deviations in the vitamin and mineral component were revealed. At the same time, the energy value indicators remain unchanged. Based on the results of the analysis of the developed samples, it can be noted that fritters based on vegetable milk analogues are a full-fledged replacement for classic fritters. They prevent the appearance of allergic reactions in people suffering from lactose intolerance, which allows them to diversify their diet. The use of vegetable beverages in the preparation of dishes and products contributes to the expansion of the list of products available for purchase in the food industry.

The human gut microbiota is a complex ecosystem consisting of trillions of microorganisms that symbiotically inhabit the human gut. Through the production of a number of metabolites, they perform many important metabolic functions that complement mammalian enzyme activity and play an essential role in digestion. Interindividual variability in the structure of the microbiota and hence the expression of its genes (microbiome) has been largely explained by diet. Nutrition affects the composition and function of the microbiota with short- and long-term effects. Although an extensive number of studies are available, the molecular mechanisms underlying these effects still remain incompletely understood. In this article, we summarized and concretized the available data on the effects of diet on the composition of the gut microbiota. Nutrition has short- and long-term effects on microbial colonies, accomplishing a profound impact on human health. In fact, diet-induced changes in the microbiota are progressively associated not only with human physiology but also with chronic diseases, including obesity, immune, metabolic and inflammatory bowel diseases. The relationship between human health, gut microbiota and nutrition represents one of the most promising and challenging topics for researchers. Indeed, the microbiota is a dynamic community undergoing changes according to dietary habits throughout the human lifespan and has a great metabolic potential to act on pharmacological targets and bioactive compounds.

Flour dishes have a simple production technology and are in demand among various groups of the population. A qualimetric model has been developed to predict the quality of flour dishes using vegetable milk substitutes. This product quality assessment tool provides an opportunity to measure the achieved result in numerical form, taking into account the characteristics and properties of the product, as well as to justify the results by the objectivity of the analyzed parameters, since they can be accurately quantified by objective instrumental research methods. The purpose of the research presented in this paper is to develop a model of qualimetric forecasting and assessment of food quality on the example of flour dishes using vegetable milk substitutes. The relevance of using plant-based milk substitutes in the recipe of flour dishes is determined by the following reasons: lactose intolerance among consumers, religious fasts and restrictions. Plant-based milk substitutes have a soft and delicate taste; they are easily absorbed by the body due to their natural composition and the absence of cholesterol. This makes them an ideal choice for people suffering from cardiovascular diseases. When forming the quality of flour dishes with vegetable milk substitutes, 9 indicators of consumer preferences and 7 measured indicators are taken into account. A comparison was also made with 3 analogues and target values of quantitatively measured indicators and units of measurement were selected. The results of this study will presumably be able to be used to assess the quality of flour dishes using vegetable analogues of milk. This will provide an opportunity to replenish the range of food products on the market of the Russian Federation, to ensure its quality, competitiveness and safety for consumers.

Currently, scientists are developing in the field of improving the composition and quality of sour cream and sour cream products. The main part of these products has a functional orientation due to the inclusion of additional ingredients in the composition. The use of food additives containing iodine in the technology of sour cream products is of interest. Seaweed (kelp) is the most iodine-rich. In addition, kelp is rich in vitamins A, B, C, E, D and antioxidants, iron, magnesium, bromine, etc. Seaweed contains enterosorbents - substances capable of removing toxins from the human body; fucoxanthin – accelerates metabolism, dietary fiber. The product obtained at the Department of Technology of Animal Products of VGUIT contains the following components: milk cream, sour cream starter, kelp powder. In order to establish the optimal dosage of the vegetable component, kelp powder was introduced at the fermentation stage of the mixture in an amount from 0.5 to 2.0%. The optimal dosage of 1.0-1.5% has been determined. The addition of seaweed powder above the indicated dosage led to a deterioration in the organoleptic characteristics of the product. The sour cream product was obtained using traditional technology. A special feature was the operations of preparation and application of starter culture and kelp powder. It was found that the degree of grinding of dried seaweed powder has a significant effect on the quality of the sour cream product. The sour cream product had a sour-milk taste and smell, had a white with a cream tint with slight inclusions of kelp particles. During the entire storage period, organoleptic, physico-chemical and microbiological parameters were determined. The viscosity of the test sample increased by 32% compared to the control one was determined. The consistency of the sour cream product is stable during storage. According to the research results, the sour cream product has a strong connection with the clot. The addition of kelp powder makes it possible to obtain a sour cream product with an enriched vitamin and mineral composition.

The main disadvantage of most fondant candies is high sugar content and calorie content, low content of useful essential nutrients, rapid drying and staling during storage. It is relevant to use jerusalem artichoke pulp powder instead of sugar, which contains a significant amount of dietary fiber and minerals with high moisture-retaining properties. The introduction of jerusalem artichoke pulp powder in an amount from 5 to 9% contributes to: acceleration of the structure formation of the fondant mass due to the intensification of the sucrose crystallization process; to change the rheological properties of the fondant, namely, to increase its viscosity and plastic strength; to increase the dispersion of the fondant, while the proportion of sucrose crystals less than 20 microns in size in the fondant increases by 9–16%; to reduce the drying process of sweets during storage; to reduce sugar content, calorie content and increase nutritional value by increasing the content of dietary fibers and mineral substances. When using jerusalem artichoke pulp powder in an amount of 9% instead of sugar, it allowed to obtain functional fondant candies in terms of the content of soluble dietary fiber (31.5% of the daily requirement), which have a prebiotic effect. Compared with the control sample, the carbohydrate content in the experimental sample decreased by 8.1%, the calorie content decreased by 27 kcal, the potassium content increased by 42.9 times, calcium by 3.5 times, magnesium by 4 times, phosphorus by 12 times, iron by 8 times. Therefore, the use of this concentrator is advisable and promising from the point of view of improving the quality and increasing the nutritional value of the product, the developed technology of fondant candies using jerusalem artichoke pulp powder can be recommended for implementation in confectionery enterprises.

The problem of using chemical plant protection products in agriculture is exacerbated by their negative impact on the environment and the resulting products. Intensive use of fungicides, herbicides, insecticides against diseases, weeds and pests in agricultural production leads to a decrease in soil fertility and product quality, a reduction in agronomically valuable microorganisms. The relevance of biological plant protection increases. To restore the homeostasis of the soil microbial community, to obtain high and environmentally safe products, it is necessary to use biological methods of combating sugar beet diseases. For this purpose, microbiological biopreparations are being developed based on strains of microbes that are antagonists of phytopathogens, one of them is Bacillus subtilis. The results of field studies on the effect of introducing a suspension of native strains of Bacillus subtilis on the intensity of development and prevalence of the main diseases of the leaf apparatus of sugar beet are presented. According to the research results, suspensions of Bacillus subtilius 20 and 17(8) strains are effective in combating diseases such as: alternaria, cercospora, phomosis, viral jaundice, powdery mildew. Treatment of the leaf apparatus with antagonist microorganisms Bacillus subtilis 20 and Bacillus subtilis 17/8 contributed to an increase in the yield of sugar beet root crops by 5.2-10.7 t/ha. This is due to the fact that the introducers successfully populated the phylloplane of developing plants and the soil, optimized the structure of the microbial community, and contributed to a decrease in the disease of the leaf apparatus of sugar beet.

The work provides data on the technology for producing distillates during the joint processing of fruit and grain raw materials, using batch devices and continuous distillation units. Factors constraining the production of fruit distillates in the Russian Federation are considered. A method for processing fruit raw materials using existing equipment of distilleries is proposed. Using a laboratory batch distillation unit, the technological process for the industrial production of distillates using continuous distillation units was simulated. The features of the production of distillates from grain and fruit raw materials in a laboratory batch distillation unit using the double distillation method are considered. Based on the results of the studies, it was established that there is a technological possibility of using continuous-action devices, implemented on the basis of distillation units of distilleries, to obtain distillates with original organoleptic characteristics based on grain and fruit raw materials. Samples of unaged distillate with organoleptic characteristics inherent in the original raw material were obtained. A hardware and technological scheme for a continuous operation installation for the production of distillates from fermented grain and fruit raw materials has been developed. It has been revealed that the process of distillation of grain-fruit mash on devices operating under atmospheric pressure may be accompanied by the formation of carbon deposits of undissolved substances on the structural elements of the distillation apparatus. In the process of distilling mash from grain and fruit raw materials, the methyl alcohol content in the product can reach 0.2%, which must be taken into account when planning production. Recommendations have been developed for the implementation of the technological process for the production of distillates from grain and fruit raw materials on the technological equipment of alcohol factories.

One of the main factors affecting the quality of bread are microbiological and biochemical processes occurring in dough semifinished products as a result of yeast activity. These processes can be controlled by regulating the biotechnological characteristics of yeast, 
which allows to intensify technological operations of baking production. Baking yeast should have high enzymatic activity, the ability to release 
carbon dioxide in anaerobic conditions and quickly adapt to changes in the composition of the nutrient medium. These properties of yeast can 
be improved by pre-activation in nutrient media containing components that intensify the synthesis of fermentation enzymes in yeast cells. The 
aim of the work was to study the effect of pre-activation of pressed baker's yeast Saccharomyces cerevisiae in nutrient media with food complex 
additive on their biotechnological characteristics: lifting force and enzymatic activity (zymase, maltase). Yeast lifting force was determined by 
accelerated method. Zymase and maltase activities were determined by measuring the time for which 10 cm3 of carbon dioxide is released 
during digestion of glucose and maltose solutions by yeast, respectively. The novelty of the work consists in the establishment of parameters 
of preliminary activation of baker's yeast Saccharomyces serevisiae with the use of food complex additive. It is shown that the optimal duration 
of yeast pre-activation is 20 min. Pre-activation of pressed yeast contributed to the increase of their biotechnological characteristics: yeast 
lifting force increased by 46.9 %, zymase activity - by 37.7 %, maltase activity - by 13.4 %. The obtained results indicate the promising 
application of yeast pre-activation in nutrient medium with food complex additive in the production of bakery products

Significant place in the range of functional foods occupied by food products containing inulin, which is used all over the world as a food product for dietary and diabetic nutrition, a prebiotic, a structure- and flavor-forming agent. Jerusalem artichoke tubers are the raw material for the production of inulin. The article discusses the use of ultrasonic radiation as an effective method for accelerating the process of extracting inulin from Jerusalem artichoke tubers and increasing its yield. This approach to the extraction process makes it possible not only to reduce the duration of the technological operation, but also to significantly increase the specific yield of the target components. The technical design of the extractor using ultrasonic radiation has been recommended and a rational mode of its operation has been developed. As a result of mathematical processing of the experimental results, approximating dependences of the specific productivity on the influencing parameters were obtained, an analysis was performed and fields of values of the specific productivity of the process of ultrasonic extraction of inulin were constructed. For implementation in industry, the following option for performing the extraction stage is proposed: the formation of an extraction mixture by mixing the pulp with water in the pulp:water hydromodulus ratio from 1:4 to 1:8, the extraction is carried out for 20-60 minutes using ultrasonic influence with a frequency of 22 kHz and intensity of 50 W/cm2 per extraction mixture weighing 2.5 - 13.5 kg with mechanical stirring of the extraction mixture at a speed of 15-30 rpm and its circulation stirring with a circulation rate of 20..30 volumes/hour at a mixture temperature of 313 - 353 In this case, the specific productivity will be 4.708 – 14.566 kg/(m3 h).

The article presents the regulatory framework for catering in schools, monitoring and control, development principles, and modern approaches to nutrition. When forming the menu, the opinion of schoolchildren and their parents about the quality of cooked dishes, their diversity, organoleptic parameters and temperature parameters is taken into account. The requirements for suppliers and the criteria for their selection are noted. The quality control of nutrition by students and their parents was noted. When forming the menu, the opinions of schoolchildren and their parents on the quality of prepared dishes, their diversity, organoleptic parameters, temperature parameters, and catering in accordance with the SanPiN, which was updated in 2021, are taken into account. The principles of menu development, the implementation of the menu of free choice and the type of "Buffet" are noted. Recommendations on diets and culinary products that can be included in the menu are presented. Recommendations are given on the design of dining rooms, on the equipment of modern The article reflects the activities of the Federal Center for Monitoring the Nutrition of Students under the Ministry of Education on the organization of quality nutrition in educational institutions, describes technical support for the process of publishing menus by schools, interaction with the database of the Federal Center for Educational Research, which provides: checking the catalog of the school's website used for publishing menus, submission by user schools of updated data about the school, the catalog of the site, requests from user schools to re-read data, analysis of school menus by indicators, public access to the actual nutrition menu for the organization of parental control. To organize proper nutrition, it is necessary to equip food units with modern equipment, both mechanical and thermal, and dining halls and buffets with innovative commercial and technological equipment and furniture

The purpose of the study is to develop the technology of gluten-free beer from quinoa malt and analyze the effect of using different yeast strains on the physicochemical parameters of the finished product. A set of methods was used for the study, including the study of scientific literature, data collection and processing, analyzing the physico-chemical parameters of beverage samples. The technological processes of gluten-free beer production were studied, the analysis was carried out on samples of finished products made with the use of different yeast strains. According to the indicators it was revealed that all samples correspond to the normative values of standards, there is no gluten in the samples. Analysis of the research results showed that the production of beer from quinoa malt has significant potential, including for expanding consumer demand for this category of drink. The chemical composition of quinoa contains a huge number of macro- and microelements, per 100 g of grain: 102% of the daily value of manganese, 49% magnesium, 46% phosphorus, 30% copper, 25% iron, 21% zinc, 16% potassium, 12% selenium, 300 mg Omega 3, Omega 6, B vitamins, vitamin E, PP, A. Quinoa drinks will have a number of advantages, such as high nutritional value, no gluten. The studied beer samples have a unique taste profile corresponding to this raw material. These characteristics will make the quinoa product attractive to a wide audience, including people with special food preferences. The conducted research shows the expediency of production of this product in order to expand the range in connection with the possible high demand, to improve the competitiveness of products.

Long-term storage of large volumes of sugar beets, due to an increase in the production capacity of enterprises, leads to a decrease in the technological quality of raw materials. Unstable weather conditions cause freezing and subsequent thawing, which destroys beet tissue, increasing its accessibility to microorganisms. Processing of substandard raw materials is accompanied by the use of a whole range of bactericidal drugs at different stages of production, to which resistance of the accompanying microflora develops over time. To reduce the degree of infection of intermediate products at the production site, it is proposed to use a bactericidal preparation based on the sodium salt of dichloroisocyanuric acid (DCCN), which can be introduced into the extractant before feeding it into the diffusion apparatus. The influence of the quantity, concentration of the DCCN solution and the temperature of the extractant on the qualitative characteristics of diffusion and purified juices was experimentally established. A positive effect of DCN was revealed during the processing of beets contaminated with Leuconostoc mesenteroides. Using mathematical modeling methods, regression dependencies were obtained that reflect the relationship between process parameters and quality characteristics of juices. The optimal parameters for the use of DCCN in preparing the extractant for the diffusion process have been established: temperature 65 °C, concentration of the DCCN solution 0.05 %, its amount 15 %. This drug can also be used at the stages of storing sugar beets, processing beet chips before extraction, and disinfecting equipment.

An analytical review of existing studies has shown that a significant number of athletes experience a deficiency of macro- and micronutrients. The most common deficiencies are vitamins D, C, B1, B2, folate, A, E, and minerals such as magnesium, calcium, and zinc. In recent years, the popularity of sports nutrition has been growing, which is associated with a growing interest in a healthy lifestyle and proper nutrition. The purpose of this study is to study the range of sports nutrition products and consumer preferences in the Oryol region. An analysis of the range of sports nutrition in stores in the city of Oryol showed that many stores have high rates of product range, but face a low coefficient of novelty and stability. This indicates the need to improve the range of new products and increase the stability of product offerings. A study of consumer preferences in the Oryol region shows that sports nutrition is mainly used to improve health (41%) and enhance immunity (38.5%). Most respondents do not attach much importance to the country of manufacture, preferring domestic brands only slightly more foreign. The most popular are vitamin and mineral complexes (43.6%) and proteins (41%), while meal replacements and pre-workout complexes are of less interest. When choosing products, the most important characteristics are taste, price, composition and reviews of other consumers. Brand and ease of use are of the least importance. More than 70% of respondents are ready to change the brand if there is a similar product with an improved composition. More than 50% trust the recommendations of other athletes, and 33.3% - the advice of a trainer or nutritionist. The presented data on the deficiency of vitamins and minerals, as well as the existing consumer demand, demonstrate the need to develop such types of sports nutrition as proteins, vitamin and mineral complexes, amino acids and thermogenetics.

Confectionery fats contain a large amount of saturated fatty acids, which give products a given density and increase the melting point. The development of technology and calculation of the formulation of confectionery fat based on vegetable crops and the improvement of known methods for processing vegetable oils are presented. In the production of fats, purified vegetable oils were used: palm, shea, sunflower, olive, soybean, rapeseed, flaxseed and others, their fractions, as well as modified oils and fats. During the experiment, three different mixtures of fats with a volume of 200 ml were made according to the proposed recipes. Next, the trans-esterification process took place in pilot plants, with samples of 10 kg each. The transesterified samples were named Balance-1, Balance-2, Balance-3 and Balance-4 and were used for deodorization. After studying the physicochemical properties of the developed fats, it was decided to develop chocolate-nut paste from two production fats “Econat 2004” and “Econat 3004-32” and purified pilot samples Balance-2, Balance-3, Balance-4 according to classic recipe. During production, we looked at the technological properties. As a result, two jars of chocolate-nut butter were produced from each sample

The food production market is one of the key components of the economy that meets the population’s needs for food. In recent years, healthy lifestyle trends, increasing consumer awareness of product quality and sustainable development have led to increased interest in this area. The main areas of food production market analysis include research into the dynamics of innovations in production, consumption, technology and packaging. An important aspect is also the impact of global changes, such as climate change and economic and political factors, on the availability and cost of food. Current market trends are also influenced by consumer demand for organic and environmentally friendly products, which ultimately encourages agricultural companies to implement more sustainable production methods. The market also faces challenges such as compliance with food safety standards, waste management and the need to preserve biodiversity. Therefore, the food production market plays an important role in ensuring food security, and its further development requires an integrated approach that takes into account economic, social and environmental factors.

Quinoa (Chenopodium album) is an annual plant of the Amaranth family, rich in nutrients, used as a biologically active additive in food products. This unpretentious plant contains vitamins A, C, group B, minerals (calcium, iron, magnesium) and antioxidants (flavonoids and phenolic compounds) that support the immune system, improve digestion and have anti-inflammatory properties. Quinoa seeds contain more protein and complex carbohydrates than leaves, which makes them an excellent source of nutrition for maintaining muscle mass and normalizing the digestive tract. Sprouted quinoa seeds increase the bioavailability of nutrients and active enzymes, which helps improve digestion and antioxidant protection. Quinoa has found use in cooking — fresh leaves are added to salads and soups, and the seeds are ground into flour for baking. However, it is worth considering the high content of oxalates and nitrates in the plant, which requires moderation in use and thermal treatment.

The article is devoted to the development of technology and quality assessment of chilled nutrient-adapted minced meat semi-finished products (MPMP) using the protein-composite mixture (PCM) "Diso Nutrinum" with prolonged shelf life. The optimal addition of PCM to the recipe was found to be 7.5%. The addition of PCM in the amount of 7.5% contributes to the formation of the specified properties of MPMP due to the increased content of easily digestible proteins that form viscous colloidal solutions, which improves the functional and technological properties of the meat system, namely, moisture-holding capacity, fat-holding capacity and dimensional stability. The organoleptic properties of meat products (taste, consistency, appearance) are also improved. In terms of the sum of essential amino acids, the nutrient-adapted MPMP exceeded the values of both FAO/WHO and control objects. In the test samples, the content of essential amino acids is 2.5% higher than in the control. It has been proven that the non-thermal technology of cold plasma treatment can be used for food disinfection, since an increase in the plasma treatment time led to a decrease in the number of mesophilic-aerobic and anaerobic bacteria (MAAAB): with a 5-minute treatment with low-temperature plasma, MMAAB - 5.1∙104 CFU/g; with a 10-minute treatment - 4.4∙104 CFU/g; with a 15-minute treatment - 2.8∙104 CFU/g. At the same time, Listeria monocytogenes and Salmonella were not detected in any of the tested MRPF. The effectiveness of using the technology of high pressure processing (HPP) of meat food products has been scientifically substantiated, which reduces the indicators of QMAFAnM, suppresses and destroys the development of pathogenic microorganisms (coliform bacteria, Listeria monocytogenes, Salmonella, Proteus and others), which leads to an increase in the shelf life of minced meat semi-finished products.

Bacterial cellulose (BC) has significant potential for applications in the food industry due to its ability to stabilize food dispersion systems. In this work, the efficiency of BC biosynthesis on dairy industry waste was investigated, and these process parameters were studied: amount of substrate, titratable acidity, mass of synthesized cellulose. The physico-chemical properties and lipid binding capacity of the obtained gel films and dehydrated polysaccharide samples were determined. Bacterial cellulose was obtained under static conditions, in a liquid nutrient medium – whey. Lactose from whey was preliminarily hydrolysed with the enzyme preparation LACTA FREE to a glucose content of 1.93%. The mass of cellulose produced under static conditions by the symbiotic consortium Medusomyces gisevii was 3.84 g/l over 21 days at T=31°C. A correlation was noted between low amounts of glucose in the culture fluid on the 6th day of biosynthesis and a decrease in titratable acidity. The degree of conversion of glucose from fermented whey to the mass of produced bacterial cellulose was 22.6%. The maximum biosynthesis rate of 0.181 gL-1×day-1 (dry weight) was established on the 15th day of the process. The water retention capacity of the synthesized bacterial cellulose gel films was determined to be 82.35 ± 0.63 g/g. Lyophilized samples of bacterial cellulose were characterized by a higher water absorption capacity (22.44 g/g) compared to samples dehydrated at T=50°C (5.42 g/g). It was found that rehydrated samples of lyophilized cellulose had a 3.43 times higher ratio of free and bound moisture compared to dried BC samples. The bulk density of disaggregated cellulose was determined: lyophilized - 20 kg/m3, thermally dried - 170 kg/m3. The work provides a comparative analysis of the lipid binding capacity of BC and chitosan. Microbiological parameters of disaggregated bacterial cellulose were determined.

Kissel is a traditional dish of the national Russian cuisine. However, a common disadvantage of kissels of traditional composition is the use of carbohydrate substances as a gelling agent, although with their inherent functions of dietary fiber, in the case of using pectin. A pressing problem is the development of food systems of gel-like consistency, an affordable price segment to ensure sustainable consumer demand, enriched with easily digestible protein fractions that have the technological potential for gelation, based on secondary raw materials of the dairy industry. The purpose of the work is to develop recipe-component solutions for drinks of combined composition based on whey and oatmeal for healthy nutrition of the population in conditions of biological risks, a comprehensive assessment of consumer properties of combined drinks. The objects of the study were drinks of jelly-like consistency, prepared according to traditional and developed recipes: "Orange mood" and "Cherry cloud". Oat flour was used as a structure-forming component instead of potato starch, and also instead of part of the granulated sugar in the jelly recipe, in combination with whey. The generalized criterion of the Harrington function for modified drinks is 0.82, which corresponds to the rating of "very good" on the desirability scale. A sensorometric assessment of the aroma of the jelly "Cherry Cloud" was carried out in comparison with the cherry jelly "Naslazhdenie" of the Stailon trademark, manufactured by Preobrazhensky Dairy Plant. It was found that sample 2, compared with sample 1, contains more aliphatic alcohols, esters (acetates), unbound water, volatile acids and less titratable acids, volatile amines. Regardless of the concentrated juice used in the recipes, the kissels received a general tasting score of 8.2 points on a 9point scale, with the following indicators of biological value: coefficient of difference of amino acid score (CDAS) 27.97; biological value (BV) 72.03 %; coefficient of comparable excess ((c) 8.83.

Instant pasta is known for its convenience and wide variety of flavours, and it has a number of advantages: high digestibility, long shelf life, low cost and availability to all segments of the population. However, it usually contains a high amount of carbohydrates and often does not provide adequate nutrition. Modern society starts to increase its attention on health and nutrition. The rise in the number of people with gluten intolerance and the desire to improve their eating habits has led to the growing popularity of products containing a minimum amount of gluten. Amid this, instant pasta, enriched with useful components such as Omega-3 and Omega-6 acids, is becoming increasingly relevant. The most rational way to create functional pasta is to introduce natural ingredients of plant origin into the recipe, which are not usual for this industry, that allows the increase in the nutritional value, improving the organoleptic and physicochemical indicators and expanding the range of instant pasta. The research was carried out using pasta flour obtained from the grain of durum wheat of the Omsky Izumrud variety. Based on the results of the analyses of organoleptic, physicochemical, biochemical indicators of grain, it can be stated that the quality of grain and flour meets the requirements of the standards. Flour from the grain of white flax of the Amber variety and flour from the grain of camelina of the Omich variety obtained by grinding whole grains in a laboratory mill were used as improvers (all crops were grown in the conditions of the southern forest-steppe of the Omsk region in the educational and experimental field of the Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University). The obtained results of the chemical composition of flax and camelina flour indicate high nutritional value and the possibility of using them as biologically active additives for enriching pasta with vitamins and Omega-3 and Omega-6 acids.

During the process of grinding grain into flour, some of the starch granules are mechanically destroyed. The proportion of destroyed starch 
in flour can vary significantly depending on the technology adopted at the enterprise and the operating characteristics of the equipment used, and has a 
significant impact on the properties of the kneaded dough and the quality of the product. The aim of the work is to study the relationship between the 
content of damaged starch in premium wheat flour and the ability to retain solvent using flour samples produced at industrial flour mills and in miniproduction conditions as an example. Objects of study: 13 samples of premium wheat flour purchased in retail stores in Voronezh, as well as on 
marketplaces: 11 samples were produced at high-performance flour mills (9 Russian and 2 Belarusian), and 2 samples were produced at Russian minienterprises. Research methods: The mass fraction of moisture was determined by the drying method, the content of damaged starch was determined
using an SDmatic analyzer, and the solvent retention capacity (SRC) of flour was determined using an SRC-Chopin analyzer. The analysis of the entire 
set of experimental data presented in the article indicates the possibility of obtaining extensive complementary information on the baking qualities of 
premium wheat flour using the amperometric method for determining the content of damaged starch and the SRC test with a set of diagnostic solvents. 
Results: In the flour of large industrial producers in Russia and Belarus, the content of damaged starch was in the range of 20.4-27.9 UCD. In the 
samples produced in mini-production facilities, higher values of damaged starch were noted - 30.6 and 33.3 UCD and maximum values of water 
absorption. The gluten efficiency index (GPI) in the flour of large industrial producers was in the range of 0.69 ... 0.89. Conclusions: The obtained 
information can be used in bakeries, confectionery and pasta enterprises, which will allow choosing a supplier of flour that is most suitable for the 
production of high-quality products from different product segments (pan bread, flat bread (lavash), flat cakes, cookies, crackers, etc.). The question of 
the existence of a stable correlation between the characteristics of damaged starch in flour obtained using the amperometric method and the SRC test 
requires further study. Flour produced by large flour mills is characterized by less variability in quality indicators compared to mini-enterprises. The 
revealed differences in the studied flour samples in terms of damaged starch content and solvent retention capacity (SRC) can serve as a basis for further 
classification by areas of its us

Due to the nutritional problems of a third of the world's population, it is in terms of the balance of the main food elements that it is relevant to develop food systems that satisfy not only the nutritional value of the final product, but also the increased chemical and biological composition. The development of such systems is aimed at using various plant and animal composites in the production. Such composites make it possible to enrich the product with dietary fibers and essential nutrients that have a beneficial effect on the digestive system. The low cost of such composites will reduce production costs. The proposed system involves the use of model minced meat based on poultry meat and beef of the 2nd grade with a protein-carbohydrate complex (PCC) with the inclusion of a biomodified beef heart, a by-product paste from biomodified udders and light cattle. The composition of the PCC included a commercial powdered preparation of apple fiber and a powdered semi-finished product from biofermented masha seeds. The choice of these additives is justified in connection with their chemical composition, which will make the final product functional. The choice of by-products of cattle is also justified by the chemical composition, since this resource will be able to balance the composition of the food system in terms of protein, minerals and vitamins. In the work, the most optimal ratio of model minced poultry meat (breast) and beef was experimentally identified, which was 60:40 as a percentage of the main meat raw materials. To determine the optimal ratios of added ingredients in the composition of PCC, a vertically integrated approach was used, based on an assessment of the moisture binding (MBC, %) and moisture-retaining capacity (MRC, %) of the meat system. Based on the results of the conducted experience in optimizing the component composition of beech for introduction into the model stuffing, dependencies describing the functional and technological properties of the systems were obtained. The conducted research on the evaluation of the effectiveness of the use of protein-carbohydrate compositions in meat systems indicates the prospects for their introduction into the production cycle of the production of minced meat semi-finished products of enriched composition. It is proved that the use of a protein–carbohydrate composition based on ingredients of vegetable and animal origin in the stuffing system has a positive effect on the structure and nutritional value of chopped semi-finished products.

Methods of physicochemical analysis, namely differential thermal analysis (DTA), high temperature differential thermal analysis (HTTA), X-ray phase analysis (XRD), microstructural analysis (MSA) and microhardness measurements are used to determine the nature of the physicochemical interaction in the Er-Sb-Te ternary system.. Phase diagrams of the following quasi-binary Er2Te3-Sb2Te3, ErTe-Sb2Te3, ErTe-SbTe, ErTe-Sb and non-quasi-binary Er-Sb2Te3, D (ErSb3Te5,5)-Te sections are presented for the first time. It has been established that at a component ratio of 1:1 in the Er2Te3-Sb2Te3 system, a new ternary phase with the composition ErSbTe3 is formed, which crystallizes in the hexagonal syngony with unit cell parameters: a=0.408; c=3.045 nm. In the system based on Sb2Te3, solid solutions are formed, the boundaries of which are up to 3 mol% Er2Te3 at room temperature, and at the eutectic temperature it reaches about 8 mol% Er2Te3. The ternary combination of ErSbTe3 with an α-solid solution forms a eutectic, the coordinates of which are 20 mol % Er2Te3 and 800 K. The liquidus of the ErTe-Sb2Te3 system consists of two branches of primary crystallization of an α-solid solution based on Sb2Te3 and an Er2Te3 compound. In the ErTe-Sb2Te3 section, a region of homogeneity is also formed based on Sb2Te3 up to 5 mol % ErTe. The system state diagram is of the simple eutectic type. Eutectic coordinates 25 mol% ErTe and 850K. In the ErSb – ErTe and Sb – ErTe systems, no new ternary phases and homogeneity regions have been found. Eutectic coordinates in the ErSb – ErTe system; 50mol % ErTe and 1200K, and in the second system (Sb – ErTe) a degenerate eutectic is observed (at 900K). The cut Sb2Te3-Er intersects three, and D-Te two subordinate triangles. In both systems, ternary eutectic and peritectic invariant reactions occur at different temperatures. A projection of the liquidus surface of the Er-Sb-Te ternary system is also constructed, which consists of fourteen fields of primary crystallization of phases, separated by 25 monovariant equilibrium curves. Monovariant curves intersect at 11 nonvariant points, five of which are eutectic and six are peritectic.

When etching steel, waste products such as spent etching solutions containing free acids and metal salts are formed, and such solutions must be recycled or disposed of. The article shows the possibility of using dialysis to isolate hydrochloric acid from these solutions. The advantage of this membrane method is the compactness of the equipment, the possibility of partial regeneration of wastewater components and the organization of a closed cycle of chemical consumption in production, as well as the possibility of combination with other membrane methods. The process of diffusion dialysis of a model solution containing hydrochloric acid (1.5 mol/dm3) and iron (III) chloride (0.25 mol/dm3) has been studied. The experiment was carried out in a two-chamber countercurrent dialyzer with an anion exchange membrane MA-41 in the recycle mode. The efficiency of separation of the solution components is characterized by such process parameters as acid fluxes through the membrane, separation coefficient, and salt rejection coefficient. The process was carried out in two versions: with the volume ratios of the giving (feeding) and receiving solutions equal to 1:1 (first variant) and 2:1 (second variant). During dialysis of the studied model solution, the following values of the hydrochloric acid/iron (III) salt separation coefficients were obtained for the first and second variants, respectively: 27.2 and 19.2. The volume ratio of the giving and receiving solutions, equal to 2:1, allows us to obtain a hydrochloric acid solution of a given concentration in less time than with a volume ratio of giving and receiving solutions equal to 1:1. The advantage of the first variant of the experiment is the possibility of obtaining a cleaner target product, namely a solution of hydrochloric acid (with a lower content of iron (III) salt).

The possibility of using thermoplastic polymer films low density polyethylene and polyethylene terephthalate of domestic marks for the production of elixirs and soft molds intended for polymerization of dental composites used in orthodontics was established. The supramolecular structure and composition of the low-density polyethylene and polyethylene sheets of domestic brands, as well as their mechanical properties are different from the structure and properties of Shueu-Dental’s signature polymer materials. The difference in composition and degree of crystallinity of the sheets is determined by differential scanning calorimetry. The base of soft films for matrices is low density polyethylene with a crystallinity of 35±5%, and the base of hard films for the manufacture of elixers is an amorphous copolymer of ethylene terephthalate with a glassing temperature of 76-81 оС. The deformation properties of imported low density polyethylene are similar to the properties of domestic polymers of various brands. The deformation properties and crystallinity of imported polyethylene terephthalate are significantly different from those of domestic brands, which are similar in composition for the conformity of the polymer materials of Shueu-companyDental and domestically produced films produced modified heat treatment of domestic materials in the muffler furnace. By selecting the temperature and time of heat treatment of polyethylene terephthalate sheets, a material with reduced crystallinity is obtained without the content of «volatile» components. The suitability of a modified plastic terephthalate plate of domestic production for the manufacture of the aligner was tested by measuring its rigidity. Hardness was estimated by the size of the module Jung measured by stretching samples of original and modified materials at constant stretching speed. After the modified heat treatment, the degree of local pull and diversity of finished products (liners) made of low-density polyethylene and polyethylene terephthalate were investigated. Measured thickness at characteristic points and established a quantitative relationship between the thickness of the products and the degree of extraction of polymers used in orthodontics.

Modification of polyvinyl alcohol (PVA) with borates allows to regulate the main performance indicators of water-soluble films - temperature and time of solubility, strength. The need to increase the water resistance of PVA-based films is associated with specific areas of their application, for example, when creating protective shells in plant growing or eco-friendly disposable tableware, etc. The aim of the work is a comparative assessment of the main performance indicators of PVA films with different molecular weights modified with borates of different nature. Objects of study: film samples of low-hydrolyzed PVA of three different grades (05-88, 17-88, 24-88) having the same degree of hydrolysis (88%), but differing in molecular weight (MW) and, as a consequence, solution viscosity (for PVA 05-88, 17-88, 24-88 comprising 4.5÷6.5, 20.0÷26.0, 44.0÷56.0 mPa*s, respectively), modified with borates in different ratios (sodium tetraborate in an amount of 0.125÷2.0 wt.% and boric acid in an amount of 2.5÷10.0 wt.%). Research methods: water solubility of samples was assessed visually by immersion in water with a temperature of 20°C, water vapor sorption was assessed using the standard static (desiccator) method for determining water vapor sorption isotherms by polymeric materials, strength properties of films in a dry and vapor-saturated state were determined according to GOST 11262-17 using an RM-50 tensile testing machine with Stretch Test software. It was found that the influence of the crosslinker nature on the properties of modified films differs significantly for PVA with different MW. Sodium tetraborate leads to rapid gelation of the PVA solution, which is more intense with an increase in the MW of the polymer, therefore its introduction is limited to 2.0, 1.0 and 0.5 wt.%, respectively, for PVA 05-88, 17-88 and 24-88; when crosslinking with boric acid, the gelling effect is absent. Sodium tetraborate is ineffective in increasing the water resistance of low-MW PVA, although it improves its strength properties; boric acid effectively crosslinks PVA (especially high-MW), which is manifested in a significant increase in the dissolution time of the films. The maximum crosslinking effect, accompanied by a significant increase in water resistance, was observed in the case of modification of medium- and high-molecular PVA with boric acid in an amount of at least 5.0 wt.% of the polymer weight.

The article examines the effect of the duration of homogenization of rubber latex with coagulating agents on the process of rubber separation. The production of synthetic rubber involves a number of complex chemical and physical processes that can have a significant impact on efficiency and energy consumption. One of the key factors to consider is the thermal effect associated with changes in the internal energy of the system. The paper examines two approaches to the production of rubber: the use of salt as a coagulant and the use of a cationic electrolyte. Studies have shown that when using sodium chloride, coagulation proceeds by a concentration mechanism, and when using N,N-dimethyl-N,N-diallylammonium chloride - by a neutralization mechanism. At the same time, the duration of combining rubber latex with a solution of sodium chloride affects the consumption of the coagulant necessary for the complete separation of rubber from latex. However, when using N,N-dimethyl-N,N-diallylammonium chloride as a coagulant, this effect was not detected. These differences highlight the different coagulation mechanisms depending on the reagent used. The consumption of the cationic electrolyte for the separation of one ton of rubber from latex remained constant. The data obtained are of both scientific and practical importance for optimizing technological schemes and reducing energy consumption.

The article presents studies on the possibility of using cyanurotriamide hydrochloride in the technology of producing emulsion rubbers as a coagulating agent. With the increasing demand for polymer products, there is a need to improve their production technologies, which makes it possible to increase the efficiency of processes and reduce costs. However, the existing technology for separating rubber from latex, based on the use of sodium chloride, has significant disadvantages: high material consumption and water consumption, as well as environmental risks due to wastewater pollution. In this regard, alternative coagulants are being investigated that can replace salt agents, while remaining effective and economically feasible. One of the promising solutions is the use of cyanurotriamide (CTA), which has good coagulating properties and low cost. It is shown that with an increase in the consumption of coagulant, an increase in the mass of the resulting rubber crumbs is observed. It has been established that when using such a coagulant, the process of separating rubber and latex proceeds without the use of an acidifying agent. The studied vulcanizates obtained from rubber isolated using CTA meet the requirements for physical and mechanical properties and are comparable with samples obtained on the basis of sodium chloride. Thus, CTA salt is a promising coagulating agent for the technology of producing emulsion rubbers, providing environmental benefits and high process efficiency.

The isomerization processes of paraffin hydrocarbons ensure a reduction in the content of aromatic and low-octane hydrocarbons in gasoline. The octane number of the commercial isomerizate used in compounding in gasoline depends on the clarity of separation of the components of the isomerization reaction mass, in particular, the presence of non-converted reactants in it leads to a decrease in the octane number and loss of these raw material components. The commercial isomerization unit of a typical low-temperature isomerization unit of the light gasoline fraction PGI-DIG, together with the target products, contains low-branched and raw normal hydrocarbons, in particular, n-hexane is present, which degrades the quality of the commercial isomerization due to its low octane number (OCI= 25). One of the flows of the technological scheme forming the commercial isomerizate from the installation is the cubic product of the deisohexanizer column, the content of n-hexane in which is up to 3.5% by weight. Therefore, in industrial conditions it is advisable to extract it from the cubic product of the deisohexanizer with subsequent recycling into the raw material stream. The paper proposes a change in the technological scheme of the low-temperature isomerization installation in order to reduce the loss of raw hydrocarbons with commercial isomerization by including an additional Kdop distillation column in it. The research was carried out using the Unisim Design modeling program. The calculations performed have obtained appropriate technological modes of operation and structural parameters of the Kdop column: the number of single-flow valve plates is 30, the pressure in the Rniz column = 160kPa and Rvc = 110kPa, the temperature in the reboiler and condenser is 102.4 and 81.3 ℃, respectively, the phlegm number R = 2.5. The inclusion of an additional Kdop distillation column in a typical technological scheme ensures a reduction in losses of n-hexane with commercial isomerizate by 1.78% while simultaneously increasing its octane number by up to 2.4 points.

The stable reformat of catalytic reforming plants, in particular CCR plants, contains a large amount (up to 77% by weight). aromatic hydrocarbons, of which one third are xylenes. In industrial installations, when producing commercial gasoline, a situation arises when the octane index exceeds the required value. In this regard, it is possible to isolate the flow of total xylenes from a stable reformat, which will increase the variability of manufactured commercial products and bring the octane index to a normative value. The study of possible variants of the scheme for the separation of xylenes from a stable reformat to increase the variability of manufactured marketable products is carried out. To assess the achieved indicators of possible technological schemes for the separation of xylene fraction from a stable reformat, the following options were considered: a complex column with lateral selection of xylene fraction, a complex column with a stripping section and a scheme of two sequentially connected distillation columns. The study was performed using the UniSim Design modeling system. A two-column technological scheme of the secondary rectification unit of a stable reformat is proposed, which ensures that the content of the xylene fraction in the commercial product exceeds 97% by weight. with 84% selection of xylenes from their content in the feed stream of the proposed technological scheme. The number of valve plates is 50 for the first column and 70 for the second, Taking into account the cost of design and survey work, the supply of material and technical resources, as well as the cost of construction and installation work, the payback period of the proposed project will be 3.5 years.

The development of carbon nanostructured (CNS) materials for industrial applications is an urgent task, given their widespread use in various industries. The main purpose of the study was to consider the features of the method of plasma synthesis of CNS in a liquid medium and the approach to determining the rational parameters of the technological process. The materials obtained by the electric arc method in a liquid medium and the synthesis unit itself are considered. Significant differences between the synthesis of CNS in a liquid medium and the use of a traditional gas buffer medium are shown. The methods of mathematical modeling are indicated, which make it possible to describe plasma processes in relation to the synthesis under consideration. The expediency of using a kinetic approach for modeling plasma processes of synthesis of CNS in a liquid medium is shown. The use of a system of Boltzmann equations for each type of plasma component of the interelectrode space, supplemented by the condition of paired elastic and inelastic collisions, allows us to consider the processes of motion and interaction of particles. This makes it possible to predict the formation in plasma of cluster groups with C‒C, C=C bonds forming pentagons and hexagons, which form the architecture of the CNS and determine the quantitative yield of the synthesis product. Supplementing the model with a system of Maxwell's equations allows us to describe the parameters of the electromagnetic field, and using the Fourier thermal conductivity equation, taking into account the moving boundaries of the system, to calculate the temperature field of the object and find the initial velocities and energies of particles. The proposed approach of mathematical modeling of plasma synthesis makes it possible to find rational technological conditions for the synthesis of CNS in a liquid medium, which determine the production of the final product with specified properties and maximum yield.

In this paper, a comprehensive comparative study of various geometrical characteristics of microcapillaries used for chemical reactions is carried out. Three main shapes of microcapillaries are considered: serpentine, fractal and lobular. The focus is on how microcapillary geometry affects key parameters of the reaction process, including reactant mixing efficiency, flow distribution, heat transfer, and reaction rate. Optimization of these parameters is critical to improve the performance of chemical processes at the microscale. COMSOL Multiphysics software was used for the simulations, which enabled the evaluation of hydrodynamic characteristics such as Reynolds number, mixing coefficients and temperature distribution profile. The study also includes calculations of criteria used to quantify the efficiency of reagent mixing. In addition to numerical modeling, experiments were conducted, the results of which were used to verify the obtained calculated data. This improved the accuracy and reliability of the conclusions. The results of the study show that the choice of microcapillary geometry has a significant influence on the hydrodynamic parameters of the flow and, consequently, on the overall efficiency of chemical reactions. For example, serpentine geometry may provide better mixing in the early stages of the reaction, whereas a brush-like shape may be optimal for long-term processes with high heat transfer rates. The conclusions of this work provide practical recommendations for the choice of microcapillary geometry depending on the specifics of the chemical reaction. Using the example of acetone self-condensation, a suitable geometry, lobular, was identified. The recommendations are aimed at increasing productivity, improving the quality of reaction products and reducing energy costs.

This study examines the physicomechanical and special properties of polymer films composed of hyaluronic acid (HA) and zinc oxide (ZnO) nanoparticles that can be used as transdermal patches. Transdermal patches are a popular method of medical and cosmetic procedures in various disciplines, not limited to cosmetology, gynecology, oncology, etc. They have advantages such as convenience and simplicity, the possibility of uniform drug delivery, and a wide range of possible applications. These advantages make transdermal patches an important tool for various areas of medicine. However, most biopolymers used as a polymer matrix do not meet the required physicomechanical properties when creating polymer films for medical purposes. That is why hyaluronic acid with ZnO nanoparticles as a filler was chosen as a polymer base. The work examines the effect of nanoparticle concentration on the physicomechanical and special properties of hyaluronic acid-based polymer films. It has been shown that using 5 wt.% ZnO nanoparticles results in the production of a polymer film based on hyaluronic acid, with optimal mechanical parameters for the balance between the relative elongation and strength of the resulting materials and compliance with the skin texture, which is of critical importance for increasing the long-term effectiveness of the use of the obtained polymer films as a base for creating transdermal patches