The use of a vacuum is essential for processes like degassing and deodorization in the processing of vegetable oils. Water ring vacuum pumps (WRVP) are used for these purposes due to their ability to handle wet gases. The efficiency of the degassing and deodorization process for various liquids and vegetable oils is influenced by the modes of heat and mass transfer within the working volume of the vacuum pump, the uniformity of evacuation pressure, and the degree of internal compressing of the gas-water mixture. These demerits in design and regime of operation result in reduced speed of action of the WRVP and increased energy consumption during the moisture and dissolved gaseous removal process from oils. Detailed analysis of these issues is limited, which restricts the development of these machines, particularly under varying operating conditions. This research aims to present a new design of a WRVP with regulation of the discharge port to improve the overall performance of the vacuum technology for processing oils. The study was based on key principles of thermodynamics, fluid mechanics, WRVP design characteristics, and evacuation process conditions. Mathematical models were created to illustrate the interaction among the thermophysical properties of working fluid and suction gas, such as pressure, temperature, flow rate, speed of action, and power of compression. The investigation's results showed that the new operation regime reduces compression power consumption by 10-15% and shaft power by 25%, while increasing the speed of action by 10% compared to the pump's conventional design under optimal conditions. A technological scheme of a water ring vacuum pump plant with the necessary equipment was developed for the efficient processing of vegetable oils. The use of a vacuum pump with controlled vacuum is an effective method in the technological processes of refining and deodorizing vegetable oils, leading to reduced energy costs, preserving biologically active substances, and providing an environmentally friendly option. The vacuum level, working fluid, and suction gas temperatures entering the pump, along with constructive parameters, are essential in the processes of removing dissolved gases, volatile compounds, free fatty acids, and odor-causing substances during the production of vegetable oils. Experimental validation of the proposed pump design is recommended as a future study, with potential applications to various industrial products.

The bakery industry is one of the most historically significant, with a history dating back many hundreds of years. At the same time, it is also the most controversial, in which, along with automation and robotics, there is still a lot of manual labor, which negatively affects the entire industry. And in order to increase the competitiveness of this industry, it is necessary to modernize some technological stages of production and the entire technological process, which requires the introduction of automation and robotics both at individual stages of production and throughout the entire technological process. In addition, it is worth introducing science-based, resource-saving and environmental technologies. Scientific and technical forecasting has been carried out, which aims to analyze the feasibility of modernizing the design of the kneading machine. A "black box" model of the dough kneading stage was formed. For a more visual structuring and assessment of the significance of the parameters under consideration, the expert assessment method was applied, the results are presented in the form of a table of ranks. The study of the characteristics influencing the dough kneading operation was performed using four different parameters, among which were input and output parameters divided into control, controlled, perturbed and observed, and the technological process of dough kneading was performed in a dough mixing machine. The most significant factors in the process of kneading dough are: the humidity and temperature of the dough, the speed of rotation of the kneading body of the kneading machine, the volume of water for kneading. In addition, the modernization of the equipment of the kneading machine seems to be a rather promising direction for improving the efficiency of the dough kneading process.

The paper presents a comprehensive mathematical model of heat and mass transfer for the process of vacuum-sublimation drying of a highly porous material in a super-high frequency (microwave) field. The model is developed to adequately describe the intensive and non-stationary processes characteristic of this drying method. The materials and methods section justifies the consideration of key process features: the volumetric nature of drying and microwave heating, the changing porous structure of the material, the presence of three forms of moisture, and the necessity to analyze temperature, moisture content, and pressure fields. The process is presented as a combination of interrelated elementary processes. The main result is a system of differential equations in cylindrical coordinates, describing internal heat and mass transfer, accounting for thermal conductivity, vaporization, phase transitions, and microwave heating. The system is supplemented with boundary conditions. For practical calculations, simplifications are proposed, e.g., neglecting liquid transport after the completion of material swelling. Sub-models for describing accompanying processes are specified. A heuristic model of material swelling is proposed, linking the expansion coefficient to the minimum temperature, and formulas are derived for determining the variable radius of the material strand, the volumetric concentration of dry matter, and porosity. A model of phase transitions (crystallization/melting) based on local conditions is developed, and a corresponding term is introduced into the heat conduction equation. For modeling microwave heating, formula is proposed, accounting for the selective absorption of energy by different material components. A method for the analytical estimation of the dielectric loss coefficient through the volume fractions of components is introduced. The main conclusion of the study is the creation of a holistic mathematical framework that allows for modeling the complex drying process, considering the mutual influence of thermophysical, structural, and electrodynamic factors. The model enables the analysis of the distribution of key parameters (temperature, humidity, pressure) within the material volume at all process stages, forming a basis for optimizing technological regimes.

Currently, there is a growing demand for functional drinks in Russia. They help replenish the deficiency of vitamins, minerals and other beneficial substances, thereby increasing resistance to various diseases. The objective of the work is to substantiate the component composition and formulation of functional drinks based on soluble collagen. The following recipes have been developed for non-alcoholic collagen-containing functional drinks: "Raspberry", "Sea Buckthorn", "Kalinka", "Kryzhovnikovy", "Boyarynka", "Orange", "Solodushka", "Vitaminny", which have a beneficial effect on physiological processes in the body. The developed drinks make it possible to expand the range of functional drinks using fish raw materials, to obtain products with high organoleptic properties, long-lasting shelf life, and high nutritional and biological value. Research and experiments with collagen-containing drinks have been conducted. Such drinks are able to fully or partially satisfy certain requirements: have an antidote property; accelerate or slow down metabolism; accelerate the elimination of harmful substances from the body; Enhance the body's overall resistance; target the most vulnerable organs with individual nutrients; and compensate for increased expenditure of nutrients and biologically active substances associated with dietary changes. Results of beverage analysis during shelf life confirm the stability of the test samples, allowing for a shelf life of 6 months under storage conditions of 12 ± 2°C and 70 ± 5% relative humidity.

This article presents a comprehensive scientific and technological rationale for the use of chitin and its derivative chitosan to create protective inert shells (pseudocapsules) on fish feed pellets. The relevance of this work stems from the need to address key issues in modern aquaculture related to the loss of water-soluble nutrients, lipid oxidation, and microbiological spoilage of feed, particularly when using alternative, high-fat ingredients, including plant-based ones. The authors demonstrate that chitin, a high-molecular-weight aminopolysaccharide obtained from crustacean shells, possesses a unique combination of properties that make it an ideal material for pseudoencapsulation. These include chemical inertness, mechanical strength, heat resistance, non-toxicity, biodegradability, and, crucially, pronounced barrier and antimicrobial properties. The resulting chitinous film prevents the leaching of vitamins, amino acids, and minerals into water, protects fats from rancidity, inhibits the growth of pathogenic microflora (including Staphylococcus aureus), and thereby significantly increases the shelf life of the feed. In terms of technology, the article describes an improved production process, including extrusion, vacuum impregnation of pellets with liquid components, and final application of a chitinous coating. This allows for programmable feed properties, such as buoyancy and sinking speed, and ensures high water stability of the pellets, which is critical for feeding valuable fish species (sturgeon, salmon). The practical value of the study is confirmed by the results of production trials on sturgeon. The use of pseudoencapsulated compound feed increased nutrient digestibility by 10-12%, increased weight gain by 10-12%, and reduced feed conversion by 15%. The economic effect resulted in a reduction in feed costs per unit of production by 8-12%. The presented starter and grower feed formulations meet the physiological needs of fish, and microbiological analysis confirmed their environmental friendliness and improved sanitary properties. Thus, the study demonstrates that pseudoencapsulation using chitin and chitosan is an effective innovative solution. It aims to improve the nutritional value, shelf life, and cost-effectiveness of compound feed, thereby contributing to the sustainable development of industrial aquaculture.

The article is devoted to production accounting at milk processing enterprises of the Omsk region. In recent years, many Russian dairy processing enterprises have significantly modernized their production and technological base, introduced innovative technologies for processing dairy raw materials, and expanded their product range through the use of functional food ingredients and technological additives, which has significantly influenced the need to review current raw material consumption rates and conversion coefficients for finished products. The authors of the scientific article conducted a comprehensive analysis of the use of dairy raw materials and non-dairy components based on control workings and measurements in order to determine their actual consumption at the leading enterprises of the Omsk region, depending on the type of enterprise and the volume of processed raw materials. Based on the analysis of the consumption of raw materials and components, new scientifically based raw material consumption rates and conversion coefficients of raw materials to finished products were obtained for the first time, which make it possible to promptly carry out production accounting and make management decisions to increase the economic efficiency of production. The article pays special attention to the use of vegetable raw materials and technological additives based on it, which not only significantly increase the yield of finished dairy products, but also give them high consumer properties. The article highlights the special role of herbal ingredients in expanding the range of dairy and dairy-containing products, improving their quality, nutritional and biological value.

This paper presents a study of the molding process of baker's yeast on an industrial molding machine. The rheological properties of pressed yeast and the kinetics of their molding were investigated. It was established that yeast belongs to viscous non-Newtonian materials. Its effective viscosity significantly decreases with an increase in product moisture and temperature, as well as with an increase in shear rate. The obtained dependencies were approximated by a power function. The analysis of the process kinetics revealed a characteristic pressure distribution across the machine's working zones: from atmospheric in the loading zone to a maximum in the pressing zone, followed by a decrease. An increase in the initial yeast temperature leads to an increase in system pressure due to increased viscous friction. The product temperature increases during the molding process, reaching a maximum in the final zones due to the conversion of mechanical energy into heat, while the system does not return to its initial temperature state. The main conclusion is that to ensure stable yeast quality and reduce energy costs, it is necessary to organize heat removal directly during the molding process, for example, by cooling the working chamber. The obtained results on rheological characteristics and process kinetics are of practical value for optimizing operating modes, designing molding equipment, and developing automation systems for this technological stage.

The development of the food industry in combination with a change in the structure of nutrition and energy consumption of the body led to the creation of new directions. So, to solve the problems of reducing losses from socially significant diseases, personalized nutrition can be used. In particular, in personalized nutrition, food additives (PD) can be used as food enrichers that give them functional properties. Biologically active food additives can be considered as independent products that activate certain processes in the body, having regulatory properties. The article is devoted to the prospects in the field of creating food additives and biologically active food additives for personalized nutrition. The study applied theoretical research methods (meta-analysis) based on PRISMA. The selection of scientific achievements was carried out on the Google Scholar platform for search queries "omix approaches," "food additives," "promising technologies," "application efficiency," "personalized nutrition" with a time span of 5 years from 2020 to 2024. It was revealed that research is underway both in relation to the effect of food additives and dietary supplements and their components on focus groups (for example, athletes), and laboratory animals. Separate studies are devoted to the effect of technological steps on the effectiveness of the biological activity of the product. According to existing ideas, the following can be included in the scheme of the stages of development of food additives and dietary supplements: the choice of target pathology; target effect of the developed product; concretizing the selected effect; selection of a nutraceutical candidate; selection of the best combination; conducting bioavailability studies; animal testing; human testing to establish dosage; determination of shelf life. Omix approaches can be applied at the stage of choosing the target pathology (through the marker gene), with which the developed supplement will work. Omix approaches in order to implement personalized nutrition can change the structure of the development of supplement technologies, used for the evidence base of the effectiveness and safety of supplements, excluding testing on animals with the chosen preventive effect.