The objective of the study is to investigate the reason for the bombing of canned food "Far Eastern salad from seaweed". Studies of canned food according to generally accepted methods of testing for tightness, for industrial sterility, studies of the paint coating of canned food with a finished canned product and determination of the chemical resistance of tin containers used to produce these products. Violations of the paint coating of tin containers with canned products and tin containers after sterilization with model media are clearly demonstrated. According to the results of the tests, it was found that canned food meets the requirements of industrial sterility and the reason for the bombing of canned products "Far Eastern Salad from seaweed" is the accumulation of hydrogen gas released upon contact of the filling containing acetic acid with the metal surface due to the destruction of the paint coating of the inner surface. The destruction of the paintwork is also a cause of corrosion of the inner surface of cans with canned products. The reason for the destruction of the paintwork is the folded deformation of the metal, which leads to a violation of adhesion and mechanical damage to the paintwork. To prevent possible spoilage of canned food due to chemical bombing, careful entrance control of tin containers at the enterprise is necessary.

In recent years, various forms of vegetarianism have become increasingly popular, including veganism, which excludes all animal products and their by-products from the diet. In this regard, products for vegetarians and vegans, in particular desserts, begin to gain popularity. During the research, vanilla cream made from sour cream was chosen as a control sample. Based on analytical and experimental studies, recipes and technologies for jelly desserts for vegans were developed: vegan cream "Tropical" and vegan cream "Banana-coffee". In the developed recipes, milk was replaced with a soy drink with coconut "Hi", gelatin - with a mixture of kappa-carrageenan and iota-carrageenan. Banana was used to impart viscosity and form a taste. When using a mixture of kappa-carrageenan and iota-carrageenan in a ratio of 1:2 as a structure-forming agent, the finished products have a delicate consistency. This is confirmed by the results of studies of organoleptic and rheological indicators. Replacing animal products with plant products allows you to get a product that can be recommended not only for vegans, but also for those who limit the consumption of high-calorie desserts. The caloric content of the developed cream samples is 3.3 times lower than the control sample, and is 75 kcal / 100 g for the vegan cream "Tropical" and 77 kcal / 100 g for the vegan cream "Banana-coffee". In general, the replacement of animal products with plant products has almost no effect on the change in the characteristics of the developed desserts. Jelly desserts for vegans, in terms of organoleptic, physicochemical and structural-mechanical characteristics, are at the level of the vanilla cream made from sour cream taken as a control sample.

The problem of using synthetic dyes (SD) in mass-market products, which include jelly, as well as methods of qualitative and quantitative control of their content is relevant for both producers and consumers. The work solved the following tasks: monitoring the kissel market from the point of view of the use of SD by manufacturers; analysis of modern trends in determining SD in soft drinks with the adaptation of the method of extraction-chromatographic determination of synthetic dyes in soft drinks to kissels – concentrates of sweet dishes. The product offerings of kissels were studied by observation methods with subsequent analysis and systematization, in the largest retail chains of Voronezh: in the following groups: dry concentrate of kissel requiring cooking; dry concentrate of instant kissel. The presence of SD based on the results of the information examination was established for five out of twelve brands of dry concentrate of kissel, of which two requiring cooking and three instant, i.e. 40 %, contain artificial colors, flavors, or the marking applied to the packaging does not allow their identification. The objects of the study by the method of chromatography in a thin layer with preliminary extraction concentration of SD were instant dry concentrates of kissel: fruit and berry kissel, TM "Kuban Matushka"; kissels with the aroma of strawberry, wild berry, cherry, TM "Radovo". It was established that the composition of the mobile phase from acetone, butyl alcohol and concentrated sodium hydroxide solution ensures good separation of azo dyes and the intensity of the color of chromatographic spots. In this system, the mobility coefficient Rf for the azo dyes tartrazine (E 102), ponceau 4R (E 124), carmoisine or azorubin (E 122) increases in the indicated sequence. Increasing the content of organic solvents in the mobile phase reduces the selectivity of separation, since it can lead to overlapping of chromatographic spots. For quantitative determination of azo dyes, a scanner and a personal computer with the appropriate software can be used.

This analytical review examines modern methods of extracting biologically active substances from flaxseed meal, which is a by-product of flaxseed processing. The review includes the stages of obtaining bioactive components, the average chemical composition of flaxseed meal, as well as the functional properties of the resulting ingredients. The article provides a detailed analysis of various approaches to extracting valuable components, including traditional methods such as mechanical pressing, and modern technologies such as ultrasonic extraction, supercritical CO2 extraction, and subcritical liquid extraction. Emphasis is also placed on comparing the efficiency of these methods, their economic feasibility, and environmental safety. One of the central aspects of the study is the problem of the presence of antinutritional substances, such as phytic acid and cyanogenic glycosides, in flaxseed raw material. Effective methods for their removal, including thermal and enzymatic treatment, are discussed, along with their impact on the bioavailability and functional properties of flaxseed components. These treatments make flaxseed meal a more valuable source of nutrients suitable for use in the food industry. Particular attention is paid to the nutritional components of flaxseed, including proteins, fatty acids, vitamins, and minerals, as well as their application in functional food products. The prospects for using flaxseed raw materials in the production of healthy food products and technologies aimed at improving their efficiency and environmental sustainability are also discussed. This review provides valuable information for researchers and specialists in the field of food science and technology, as well as for manufacturers interested in utilizing flaxseed meal as a source of functional ingredients.

Currently, the range of dietary flour confectionery products is not large. But interest in this product category is increasing due to the growth of various diseases of the gastrointestinal tract, obesity, etc. The purpose of the study was to develop the technology and formulation of oatmeal dietary cookies. The object of the study was a traditional oatmeal cookie, in the formulation of which there is premium wheat flour. In the formulation of dietary oatmeal cookies being developed, it was proposed to replace wheat flour with oatmeal obtained by grinding oatmeal "Hercules", oatmeal with oatmeal "Hercules". Also, freshly frozen apple squeezes were introduced instead of eggs. Oat flakes, flour obtained from them, and apple pomace contain dietary fibers that have a number of positive properties for the human body and help reduce the risk of developing a number of diseases. In the course of the research, additional operations were introduced: the preparation of flour from oat flakes "Hercules", the preparation of a mixture of apple pomace, jerusalem artichoke syrup and a fat component. The last operation allows you to obtain a dough with the required rheological characteristics and a homogeneous structure. It was also found that, unlike traditional technology, the duration of the baking process of oatmeal cookies increases 1.5-2.5 times, and the temperature decreases from 180-240 up to 160°C. These modes allow you to get a finished product with high quality indicators.

The study of the effect of experimental soft drinks based on tomato supernatants on the morphofunctional state of the internal organs of healthy sexually mature white outbred Wistar rats was conducted at the Federal State Budgetary Scientific Institution "ALL-Russian scientific research veterinary institute of pathology, pharmacology and therapy" (g. Voronezh) and Federal State Budget Educational Institution of Higher Education "Voronezh State University of Engineering Technologies". The aim of the study was to study how tomato supernatants affect the morphofunctional state of the kidneys, liver, duodenal mucosa and duodenal villi. For this purpose, four groups of animals were formed. The first group was given a drink based on a supernatant from tomato juice of the Volgogradsky 5/95 variety, the second group was given a drink based on a supernatant from tomato juice of the Orange variety, and the third group was given a drink based on a supernatant from tomato juice of the Black Prince variety. A control group was also formed, the animals of which received the usual diet. Morphological parameters of organs were studied using generally accepted diagnostic methods. As a result of histological and morphometric studies, various morphological changes were found in the first and second groups of patients. In particular, granularity of the cytoplasm of hepatocytes, foci of infiltration, detachment of the villi epithelium and a decrease in the length of villi in the intestine were observed. Although these changes are not serious and reversible, they can negatively affect the animal's body and require correction. At the same time, no changes were found in the organs of animals of the third group and the control group, which may indicate the absence of negative effects detected in the first and second groups of animals.

The article presents scientific and technical forecasting for the modernization of technological processes in the production of candy waffles with filling. The conducted research focuses on improving the characteristics of equipment used for applying filling to waffle sheets, which plays a key role in enhancing product quality. The study utilizes a "black box" model to structure the filling application process based on four groups of parameters: controlling, controlled, disturbing, and observable. The expert evaluation method identified 13 key factors influencing product quality. Among the most significant factors are the humidity of the filling, the quality of semi-finished products, and the humidity of the finished waffles with filling. To assess the feasibility of equipment modernization, an analysis of the technical level of the machine's design was conducted, resulting in a score of 0.67. This indicates the viability and relevance of the proposed changes. The proposed modifications to the equipment aim to increase process automation, improve the uniformity of filling application, reduce energy consumption, and ensure compliance with sanitary standards. Additionally, the article examines the impact of environmental conditions, raw material quality, and equipment technical condition on the technological process. The implementation of modernized equipment demonstrated significant improvements in product quality, reduced production costs, and adherence to sanitary regulations. The research findings are of great importance for the development of the food industry. They contribute to the automation of production processes, ensure environmental safety, and enhance product competitiveness. The materials of the article will be valuable for engineers, technologists, and researchers involved in the development and improvement of equipment in the food industry, as well as for enterprises aiming to increase the efficiency of their production processes.

Microalgae Vischeria punctata Vischer, strain IPPAS H-242 (K.A. Timiryazev Institute of Physiology and Hydrology of the Russian Academy of Sciences) were cultivated in a laboratory photobioreactor; the best medium for biomass yield was Bold's medium. Addition of cyanocobalamin and thiamine to Bold's medium did not lead to an increase in biomass yield. To increase the carotenide content in the microalgae biomass, dosed exposure to various concentrations of hydrogen peroxide was used: from 0.1 to 0.3 ml/l of microalgae suspension. Pyridoxine at a concentration of 50 mg/l was added to the suspension simultaneously with hydrogen peroxide. Hydrogen peroxide and pyridoxine were added every two days during the cultivation of V. punctata, which lasted for 10 days. Hydrogen peroxide additions lead to a decrease in the duration of the exponential growth phase in the variants with the addition of 0.1 and 0.2 ml/l hydrogen peroxide for 1 day, and with the addition of 0.3 ml/l hydrogen peroxide for 2 days. Also, in response to stress, a decrease in the average cell size in the population was noted. In the variant with a hydrogen peroxide concentration of 0.3 ml/l, there is a decrease in the population capacity and the content of the sum of carotenoids in the air-dry biomass. In the variants with the addition of 0.1 and 0.2 ml/l hydrogen peroxide, an increase in the proportion of carotenoids in the pigment complex was noted compared to the control by 18.12±0.20 and 18.92±0.14%, respectively. The best variant of the experiment was the introduction of 0.2 ml of hydrogen peroxide per 1 liter of microalgae suspension, while the biomass yield did not differ significantly from the control variant, the content of the sum of carotenoids increased by 23.1% compared to the control and reached 5.97±0.11 mg/g of air-dry biomass.

Currently, the world is facing an acute problem of non-infectious alimentary diseases caused by the use of unbalanced diets with a deficiency of essential micronutrients. The Ministry of Health of the Russian Federation has established the elemental status of the population of Russia, in the structure of which a deficiency of a number of macro- and microelements has been established. Of particular concern are microelementoses caused by an imbalance of iodine, selenium and zinc. More than 40% of the population of Russia has a zinc deficiency, up to 45-50% experience a deficiency of iodine and 65-70% - selenium. These elements help strengthen the immune system, increase the adaptive capacity of the body, normalize metabolic activity, synthesize hormones and epigenetic regulation of gene activity in the genome. The "Strategy for Improving the Quality of Food Products in the Russian Federation until 2030" indicates that one of the reasons for the insufficient functionality of food products is the almost complete absence of production of food biologically active ingredients and substances in the Russian Federation. The strategy provides for the need to create conditions for the production of a new generation of domestic products with specified quality characteristics. One of the most promising food products, gaining popularity all over the world, is microgreens. Microgreens are considered a "superfood" due to the increased content of a wide range of biologically active substances, including macro- and microelements. The article presents approaches to the biofortification of microgreens when growing in urban phytotrons. The technological approaches to enriching microgreens during vegetation with zinc, selenium and iodine solutions are reflected, allowing to obtain a product that satisfies the daily human need for selenium by 41% and 49% for men and women, respectively, for iodine by 50% and for zinc by 49% (in a 40 g serving). The specified indicators of the content of micro- and macroelements are achieved with complex treatment with an aqueous solution of zinc and selenium salts on the 7th, 10th and 12th days after the start of vegetation and additional treatment with an aqueous solution of potassium iodide on the 12th day.

Safe drinking water is one of the determining factors of human life quality. Modern climate and environmental problems increase the complexity of adequately solving the problem of providing the population with high-quality drinking water. The most common way to meet the need for safe water is central water supply. But even in countries with a high level of economic development, consumers are often dissatisfied with the quality of tap water, which leads to an increase in demand for bottled water and water purification devices used at home. According to Rospotrebnadzor, in Russia in 2023, about 15% of centralized water sources did not meet sanitary and epidemiological indicators. The percentage of water samples from water supply systems (water before entering the distribution network) that did not meet sanitary and chemical requirements was 17.15%. The expanding list of drinking water contaminants is forcing researchers to expand the range of methods for studying water safety. The article examines the question – is there really difference between the quality of bottled water, water purified by household water devices and tap water. The application of the biotesting method using Daphnia as test objects is considered as an assessment method. The complex toxicity index of water samples obtained by its additional purification with seven types of cartridges (filters) at different stages of cartridge resource is analyzed. The results showed that the toxicity of water depends on the cartridge used and the stage of its resource development. The practical significance of the work lies in demonstrating the impact of STBs on water safety and developing recommendations on their use to ensure high-quality drinking water. The results can be used to optimize water assessment methods and develop new standards for household filters.

The desire to maintain a healthy lifestyle determines the structure of the demand of citizens of the Russian Federation for essential food. The development of new technologies and formulations of healthy food products is an urgent task for manufacturers, is a priority of the Ministry of Health Protection and is supported at the state level. The main trend in the development of bakery production is an increase in the demand of the population for bakery products for special purposes, as well as for functionally enriched products. Preference is given to products that are not inferior in quality to products of the traditional name, the success of the sale of such products is determined by time and technological costs. When selecting functional food ingredients used in production, it is important to take into account not only their effect on the component composition and quality of finished products, but also on the specifics of the technological process. Thus, the use of a combination of hemp flour with arabinogalactan in the recipe of bread made from wheat flour makes it possible to reduce the duration of kneading and fermentation of dough, proofing and baking bread. The organoleptic analysis of the finished products showed that the smell, shape, surface, and condition of the crumb did not actually change when wheat flour was replaced with 6 and 8 % hemp flour and 2.5 % arabinogalactan. The added additives slow down the aging process of bread, as evidenced by the conducted physico-chemical tests. The shelf life of enriched bread is 3 days at a temperature of 20 ± 2 °C. Studies have proven that the introduction of biologically active additives into bread increases the antioxidant capacity, which decreases by 18 % after 3 days of storage.

The article presents the results of field studies aimed at studying the effect of suspensions of native Bacillus subtilis strains on the spread and intensity of development of the main diseases of the sugar beet leaf apparatus. The relevance of the study is due to the need to develop environmentally friendly plant protection methods, reduce the use of chemical fungicides and increase crop resistance to phytopathogens. The authors conducted field trials using Bacillus subtilis strains 20 and 17(8), which demonstrated high effectiveness in combating the main diseases of sugar beet: alternariasis, cercosporosis, fomosis, viral jaundice and powdery mildew. Treatment of plants with a suspension of Bacillus subtilis allowed to reduce the intensity of development and prevalence of these diseases compared with control samples and the standard biological preparation Alirin-B. In addition, the research results confirmed the positive effect of Bacillus subtilis treatment on sugar beet productivity. The yield of root crops in the treated variants increased by 5.2–10.7 t/ha compared to the control, which is associated with an improvement in the phytosanitary condition of crops. Despite the fact that the sugar content in root crops has changed slightly, the total sugar harvest per hectare increased by 1.26–1.82 t/ha due to increased yields. Thus, the conducted studies confirm the effectiveness of Bacillus subtilis strains 20 and 17(8) in the biological protection of sugar beet. Their use helps to reduce plant damage, increase yields and improve the environmental safety of agricultural technologies. The use of antagonistic microorganisms can become an important element of integrated plant protection systems, reducing the use of chemical fungicides and increasing the resistance of crops to phytopathogens.

The article presents the results of the development of a technology for the production of wheat bread from wholemeal flour obtained from spring wheat of the Tulaykovskaya 10 variety. The qualitative characteristics of this wheat variety and the characteristics of the resulting flour, including protein, gluten, and physico-chemical properties, were analyzed. The peculiarities of dough formation, the composition of its fermenting microflora and modern cooking methods, including those based on ferments with directed cultivation of microorganisms, are considered. Formulations and parameters for the production of wheat bread from whole grain and varietal flour have been developed. During the experiments, optimal breeding modes and industrial use of thick wheat starter culture obtained from a spontaneous fermentation starter were determined. A comparative assessment of the quality of the finished bread was carried out in accordance with the requirements of GOST R 58233-2018. The results obtained indicate that the use of starter cultures with targeted cultivation of microorganisms improves the porosity, texture and taste of bread, as well as increases its shelf life by increasing acidity and creating unfavorable conditions for the development of undesirable microflora. The technology of wholemeal bread production makes it possible to obtain a product with high nutritional value, rich in B vitamins, fiber and minerals. This approach can be in demand both in industrial bakery and in small bakeries specializing in the production of artisan bread. The proposed technological solutions are aimed at improving the quality of bakery products, improving their nutritional value and expanding the range of healthy foods. The results of the work can be used for further research in the field of bakery production, improvement of dough preparation methods and introduction of new technologies focused on the principles of healthy nutrition.

The article discusses the ability of the rhizobacteria Agrobacterium tumefaciens 184 and Streptomyces sp. 3 Colonize the root system of sugar beet. The study was conducted by growing plants in semi-liquid (0.7%) starved agar inoculated with these bacterial strains. It has been shown that these microorganisms can take root and develop in the rhizosphere due to root exudates, which confirms their phytoprotective and growth-stimulating properties. The authors analyze the influence of environmental factors on the colonization process, as well as assess the degree of influence of the studied bacteria on the beneficial soil microflora. It was revealed that the introduced microorganisms do not have an inhibitory effect on the main ecological and trophic groups of the microbiota involved in ensuring soil fertility. It has been established that the colonization process depends on a number of factors, including the composition of root secretions, the ability of bacteria to adhere, the rate of their reproduction and survival in the rhizosphere. The method of assessing the colonizing ability, based on growing plants in semi-liquid starved agar, has shown its effectiveness and allows for rapid primary diagnosis of promising strains of rhizobacteria. It has been experimentally proven that in the presence of root exudates of Agrobacterium tumefaciens 184 and Streptomyces sp. 3 actively form microcolonies on the root surface of sugar beet, starting from 2-5 days after inoculation. The development of bacterial colonies increases by the 14th day, with the highest density observed in the area of the root apex. The results obtained emphasize the prospects of using these strains in agricultural technologies aimed at increasing the resistance of sugar beet to phytopathogens and improving its growth. An important conclusion is the absence of negative effects of rhizobacteria on the natural microflora of the soil, which confirms the possibility of their use as biological products in agriculture.

This article discusses the process of making rye-wheat and wheat-rye bread from wholemeal flour made from winter rye grain of the "Saratovskaya 7" variety and spring soft wheat of the "Tulaykovskaya 10" variety. The paper presents detailed characteristics of the quality of the initial grain and the resulting flour, as well as analyzes the features of the dough made from their mixture. The composition of microorganisms involved in fermentation and their effect on the fermentation process of the dough are considered. Various methods of dough preparation have been studied, including traditional and innovative approaches aimed at improving the quality of the final product. Formulations and parameters of bread production have been developed, including methods of dilution and production of rye liquid starter obtained from a spontaneous fermentation starter. Comparative characteristics of the quality of the finished bread, studied in accordance with the requirements of GOST, are presented, as well as experimental data confirming the effectiveness of the developed methods. The study examined the physico-chemical and organoleptic characteristics of bakery products, including their acidity, moisture, porosity and taste properties. Special attention is paid to the process of cultivating liquid rye sourdough with and without brewing. The influence of various technological parameters on the final quality of bread, including the proportions of rye and wheat flour in the dough, is considered. It has been established that the optimal rye flour content in rye-wheat bread is 40-60%, and in wheat-rye bread – 50-70%. These proportions make it possible to achieve a balanced taste, optimal acidity and a good crumb texture. The suggested recommendations include optimizing the composition of the dough, controlling the level of acidity and choosing the appropriate fermentation mode. As a result of the research, technological modes have been developed to ensure stable quality of rye-wheat and wheat-rye bread. It is concluded that it is advisable to further study various methods of dough preparation in order to improve the production of whole-grain bread.

Fat is one of the essential components of the taste of food, but excessive fat intake can cause obesity, metabolic syndromes and an imbalance of the intestinal flora. In pursuit of a healthy diet, the food industry has focused on the production of low-fat/calorie and high-fiber foods. The purpose of the study was to develop a recipe and technology for the production of low-calorie chocolate sponge cake. To do this, part of the premium wheat flour was replaced with corn flour, sugar – with Prebiosweet sweetener, eggs – with freshly frozen apple pomace, part of cocoa powder – with carob. The changes made in the biscuit recipe had an impact on the technological process. Due to the replacement of butter with vegetable oil, the whipping operation is excluded. An additional operation was introduced to prepare macerate of apple pomace in vegetable oil to preserve the nutritional value and improve the technological properties of apple raw materials. At the same time, when preparing macerate, the heating temperature should not exceed 40 ° C in order to preserve vitamins and other nutrients contained in apple pomace. Replacing eggs with apple pomace rich in pectin made it possible to eliminate the whipping operation. Also, the changes made in the formulation had an impact on the duration and temperature of baking, which, in comparison with the control sample, were reduced: the baking time was 20 minutes. and the baking temperature is 160-170 ° C. Thus, the proposed recipe allows you to create a more useful alternative to the traditional chocolate sponge cake, while maintaining its pleasant taste and texture. The use of apple pomace and corn flour not only reduces the calorie content, but also increases the nutritional value of the product due to the content of pectin, fiber and other useful compounds.

A significant contribution to the food security of our country can be provided by economic activities related to the harvesting and processing of fruits and berries from wild plants which are especially in demand in the food industry. The article is considered to an approach to the automated assessment of the economic efficiency of projects in small and medium-sized businesses for the production of fruit fillings. The proposed approach includes a comparative analysis of products from different Production using different fruit and berry raw materials in terms of net present value (NPV). The projects are presented as classic investment projects, the products are fruit fillings based on different types of fruit and berry raw materials, and their evaluation is carried out. The financial and analytical software package "Karma" was used for automatized assessment of economic efficiency. As an illustration, the calculation of graphical NPV dependencies on the planning horizon for different types of fruit fillings produced on special equipment, taking into account market demand for them, is given. A comparative analysis of the computational experiment on the NPV indicator showed that the production of fruit fillings on more expensive fruit and berry raw materials is more profitable. In the production of fruit fillings in real conditions, the cost-effectiveness assessment needs to be corrected. For this purpose, economic efficiency with average indicators of price, labor intensity and material consumption were calculated. The estimation showed a decrease in the NPV of the project compared to a project made from more expensive powder raw materials, but by no more than 25%. This approach to assessing the economic efficiency of food processing enterprises producing fruit fillings from fruit and berry raw materials from wild plants allows it to be adapted for many food processing enterprises that produce products from other types of raw materials.

 Profilins contained in tomatoes are one of the most common allergens. These substances have been identified as pan-allergens that can cause allergic reactions in response to ingestion of various foods and plant pollen. Sensitization to profilin is observed in approximately 20% of patients with pollen allergy. IgE, which is specific to pollen profilins, causes a cross-reaction with fruit and vegetable profilins. In patients with tomato allergy and multiple sensitisation to other food sources and pollen, IgE is directed to Lyc e1. Lyc e1 has demonstrated allergenic activity due to its ability to induce the release of inflammatory mediators from human basophils in vitro. Therefore, it is likely that Lyc e1 contributes significantly to the development of clinical symptoms in patients with tomato allergy. As part of the study, the irritant and allergic effects of\supernatants were studied. Studies have shown that supernatants have a moderate irritating effect on the mucous membranes of the eyes during the first 2 days of treatment. Two highly sensitive tests for determining allergizing activity - "histamine shock" and mast cell degranulation reaction — showed that when parenterally administered, all samples do not potentiate the effect of histamine and do not cause mast cell degranulations of experimental animals that go beyond the established norms. The absence of a pronounced irritant effect and autoimmune activity in supernatants allows them to be used as a component of soft drinks, including for special purposes.

The field of application of water-soluble films in the food industry includes protective shells of food products, including indicator packaging, water-soluble labels, eco-bags for storing dry and frozen products, etc. The main raw material for the production of water–soluble films is polyvinyl alcohol (PVA), which is used in the food industry as an additive E1203 – emulsifier, moisture retention, glazing agent. Currently, the issue of the effect of PVA on the biocenosis of activated sludge (AS) of wastewater treatment plants, in which water-soluble packaging usually ends its life cycle, has not been sufficiently studied. The purpose of the work is to assess the effect of low-hydrolyzed polyvinyl alcohol on the indicators of unadapted activated sludge of wastewater treatment plants. The object of the study was selected PVA grade 17-88 in the form of a 5% solution, which was introduced in a certain amount into an aqueous-silt mixture (ASM) under laboratory conditions of aerotanks (0.1 and 0.05 wt.%). AS was taken from the well of the secondary settling tank of urban wastewater treatment plants. To assess the effect of PVA on the biocenosis of AS, hydrochemical (GC) and hydrobiological (GB) indicators of sludge, as well as the indicator of chemical oxygen consumption of ASM, were determined in dynamics. It was found that the introduction of PVA into an aqueous-silt mixture at concentrations of 0.1 – 0.05 wt.% has a positive effect on GC and GB indicators of unadapted activated sludge, compared with starving ASM, which was not injected with PVA, having a flocculating effect and contributing to the improvement of sedimentation properties of AS, as well as the preservation of species diversity due to the content of nutrients. It was found that the threshold concentration of PVA content in the aqueous-silt mixture is 0.15 wt.% (which corresponds to chemical oxygen consumption values of about 2500 mgO2/l)), more concentrated solutions due to high foaming and high chemical oxygen consumption values contribute to the removal of biomass and deterioration of GC and GB AS indicators. It was found that on the first day of interaction of PVA and AS, about 20-30% of the polymer mass is withdrawn from the ASM (presumably due to sorption on the extracellular matrix of AS), which is confirmed by a decrease in the value of chemical oxygen consumption, and further stabilization of the chemical oxygen consumption value of the studied systems is observed up to 7 days of the experiment.

Licorice glabra (Glycyrrhiza glabra) is a perennial herbaceous plant from the legume family, widely known for its medicinal properties. Its roots contain a large number of biologically active substances, including glycyrrhizin, a compound that gives the plant a sweet taste and has many useful properties. Licorice extract is widely used in the food industry due to its unique properties: It improves the texture and consistency of products, helps to mix immiscible components as an emulsifier, and also has antimicrobial properties, extending the shelf life of products. Traditional licorice extraction methods require a long time and significant costs. This paper presents a new technology for obtaining licorice root extract based on the use of microwave exposure. The study showed that the use of microwave treatment of the extraction mixture can significantly reduce the extraction time and increase the yield of target substances. The rationalization of process parameters, such as microwave power, temperature and processing time, made it possible to achieve maximum extraction efficiency. As a result of complex experimental and analytical studies, a method for obtaining a thick licorice root extract has been proposed. Mechanical and circulating mixing of the extraction mixture increases the rate of internal heat and mass transfer and mass transfer at the interface during extraction, contributing to the formation of a developed phase contact surface and its renewal through convective diffusion processes. The proposed technology is characterized by environmental safety, since water is used as an extractant, and the use of microwave radiation reduces energy consumption. The resulting extract meets the requirements of the state standard and is highly effective. The results of the conducted research open up prospects for the wide application of this technology in the food industry.

The problem of storing jerusalem artichoke tubers can indeed be an obstacle to the widespread use of this plant in the food industry. Jerusalem artichoke has high humidity and is prone to rapid deterioration if stored improperly, especially if environmental conditions are not properly controlled. The development of effective solutions for the storage and processing of jerusalem artichoke opens up new opportunities for its use in the food industry. Modern technologies make it possible to minimize the risks of spoilage of raw materials and improve the quality of final products. This creates the prerequisites for expanding the use of jerusalem artichoke in various industries, including the food industry. The developed technological scheme includes successive stages: preliminary preparation and washing of raw materials, mechanical crushing of tubers, inulin extraction, filtration and purification of the extract, vacuum evaporation and final spray drying. In the course of research, it was found that the selected drying modes (temperature up to 180 °C) make it possible to keep the carbohydrate composition of the powder unchanged, ensuring the inulin content at the level of 84-85%. This ensures that the prebiotic properties and functional value of the finished product are preserved. The resulting inulin-containing powder has a low level of residual moisture, which helps to increase shelf life and reduce the risk of microbiological spoilage. The technology minimizes the loss of raw materials, reduces energy consumption and simplifies packaging and transportation processes. In addition, complex processing allows efficient use of by-products, increasing the profitability of production. The introduction of this technology into industry opens up prospects for import substitution and the creation of local production of high-quality inulin, which is in demand in the growing market of functional nutrition and dietary supplements. Thus, the developed technology contributes to the expansion of the use of jerusalem artichoke and the sustainable development of the agro-industrial complex.

A common problem with the appearance of bricks is efflorescence, a white or greenish coating on brick structures. This not only spoils the appearance, but also accelerates the destruction of the masonry, causes defects in the form of chips, shoots, a decrease in frost resistance and deterioration of the brick grade in strength. Efflorescence is formed by the evaporation of capillary moisture, which can be found both in the product itself and in the masonry mortar, and the subsequent crystallization of salts on the surface of the brick. To prevent efflorescence, it is proposed to treat the product after firing in a tunnel kiln with a 40-45% aqueous solution of potassium methylsiliconate (organosilicon water-repellent liquid). The concentration of potassium methylsiliconate solution was experimentally selected. The optimal ratio of an aqueous solution of potassium methylsiliconate to water was 2:1000. An analysis of the appearance of the front surfaces after treatment with the analyzed solutions on the 1st, 3rd and 7th day after treatment is presented. The appearance of the product after treatment remains unchanged, vapor permeability is preserved, and gas impermeability of the material does not change. Water absorption of the products was determined at atmospheric pressure in water with a temperature of (20±5 ℃). Treatment of products with an aqueous solution of potassium methylsiliconate leads to a slight increase in water absorption rates, which will preserve the quality and strength of the brick in areas with severe climatic conditions. Frost resistance tests were carried out with volumetric freezing. A positive effect of treatment with a water-repellent solution on the frost resistance of the brick was established. The results of strength and bending tests confirmed the effectiveness of using a potassium methylsiliconate solution. The test samples were assigned strength grade M 250.

In the study of experimental complex vulcanization activators with a reduced content of zinc oxide, obtained on the basis of bentonite. The properties of rubber mixtures, vulcanizates obtained with the use of vulcanization activators of various fractional composition have been investigated. The granulometric composition and the content of volatile substances in various bentonites have been studied. Based on the data obtained, bentonite was selected and an experimental vulcanization activators was synthesized. The synthesis of a series of experimental vulcanization activators with bentonites of different fractions was carried out in accordance with the developed methodology. During the grinding and subsequent fractionation of experimental vulcanization activators, experimental products with a particle size of 0.1 to 1.4 mm were obtained. The vulcanization properties of rubber compounds based on SKI-3 isoprene rubber, elastic-strength properties were studied, and the vulcanization constants were calculated. During the tests of rubber compounds obtained using various fractions of an experimental complex vulcanization activator, it was revealed: a decrease in the time of the optimum vulcanization to 27 % (compared to the comparison sample) with a slight decrease in the time of the onset of vulcanization. The reduction in torque was noted. Analysis and strength rubbers showed that the relative tensile strength of the prototypes exceeded the reference one by 20-40%. The elongation at break in the experimental rubber is 50-80 % higher than that of the serial sample, which indicates the formation of a more uniform vulcanization network in the experimental products. It has been established that experienced vulcanization activators with a reduced content of zinc oxide with particle sizes from 1 to 0.2 mm provides the best complex of physical and mechanical properties and can be recommended for practical use in the composition of rubber compounds, which will reduce the content of zinc oxide toxic to the environment.

The article discusses the improvement of chemical and technological systems used for the recovery of oil vapors through chemisorption and adsorption processes, including a chemisorption unit. This unit, which consists of a disk-based chemo-absorber, is designed to remove harmful sulfur components from the gas mixture in oil tanker vessels. These components can negatively affect activated carbon filters and pollute the atmosphere The relevance of this research lies in the fact that marine terminals emit significant amounts of light organic compounds and sulfur into the atmosphere during the process of filling oil tanks. The intense evaporation of oil during this process leads to air pollution and loss of valuable product. To solve this problem, we propose using chemical technology systems with a sulfur compound purification unit. However, their implementation requires additional equipment, which can increase consumption and often leads to an increase in electricity usage. The main goal of this study was to find ways to improve environmental safety and optimize adsorption and absorption systems for recovering volatile organic compounds from gas mixtures at oil tanker terminals. We took into account the current technical state of these terminals. We found that the proposed purification unit can reduce energy consumption by eliminating the need for additional installations such as gas blowers. It also increases the efficiency of adsorption filters by 15-25%. The effectiveness of low-pressure gas purification from hydrogen sulfide has been confirmed by laboratory studies using a desulfurization reactor. The use of a homogeneous catalyst for gas purification ensures the conversion of hydrogen sulfide into sulfur and mercaptans into disulfides, while reducing the content of residual hydrogen sulfide and mercaptan to less than 1 ppm. The efficiency of recovering volatile organic compounds from gas mixtures on oil tanker vessels has also been confirmed using a chemisorption-adsorption chemical technology system

The scheme and operating principle of a membrane unit characterized by separation of polarization layerare considered. Units of this type, in addition to permeate removal, realize separate extraction of the concentrated polarization layer formed on the membrane, and flux core with a lower concentration from the central part of the unit. Analysis of the hardware scheme of the plant with a parallel arrangement of such units shows its insufficient efficiency and low productivity. The main purpose of designing new plants is to intensify the process of separating low-molecular and high-molecular components of the mixture. For this purpose, it is advisable not to mix flows with different concentrations. In order to determine the optimal configuration of the membrane plant to meet the above conditions, a mathematical model developed on the basis of an artificial neural networks was used. The neural networks were developed in the interactive development environment Google Colaboratory in the Python programming language with the use of the PyTorch framework. As a result, two networks were modeled, one of which predicted the dry matter content of the concentrate, and the other predicted the dry matter content of the lean stream.To confirm the results of the developed mathematical model, a program for calculating the concentrations of the components obtained using the material balance was proposed. The results obtained on the basis of the model were used to create the hardware scheme of the plant. An algorithm, a block diagram and a program for calculating the operating time of a membrane plant and the necessary number of membrane units for obtaining a required concentration of the final product are proposed. A certificate of state registration of the computer program has been received for the calculation program. The program interface is described.

A polymer composite material for medical use was obtained, using the method of radical polymerization, based on acrylic hydrogels and detonation nanodiamonds, containing the drug sulfanilamide, which can become a replacement for traditional dressings. The swelling kinetics of the synthesized hydrogel was studied. Mathematical models that best describe the process of sulfonamide desorption and swelling kinetics have been proposed. Based on the research results, a pseudo-second order model was chosen to describe the swelling process. The kinetics of sulfonamide release was studied using UV spectroscopy based on an analysis of the dependence of the concentration of the released drug on time. An assumption has been made about the mechanism of the process of desorption of a medicinal substance from a hydrogel matrix. During the experiment, the maximum proportion of sulfonamide released from the polymer matrix was calculated (it amounted to 91%). The time for the dependence of the proportion of released drug on time to reach a plateau was 24 hours. Based on the data obtained, an assumption about the possibility of creating a prolonged form of sulfonamide based on the synthesized composite material was made. The Korsmaier-Peppas model was chosen to describe the release process based on the highest coefficient of determination. pH values ​​were selected corresponding to different stages of the wound process (7.9, 7.2, 5.8). The effect of pH on the kinetics of sulfonamide release and on the swelling of the hydrogel was studied. The mechanical properties of hydrogels were studied using oscillatory rheometry methods. The dependences of the dynamic modules on amplitude were obtained. The influence of the filler (detonation nanodiamonds) and the drug substance on the values ​​of dynamic moduli is shown.