Research and development of innovative products of mass and specialized production is a promising area of biotechnology development. Due to the increasing number of people predisposed to diabetes mellitus, as well as those suffering from this disease, there is a need to develop functional products that contribute to the prevention and correction of metabolic disorders. The purpose of this research work is to conduct a comprehensive analysis of the chemical composition of a curd product enriched with bee parchment. The use of bee parchment as a functional ingredient, which was added to the curd product in the form of a dry powder dissolved in skimmed milk, significantly increased the nutritional value of the final product. Thus, it contributes to a significant expansion of the range of mass-consumption products, as well as functional and specialized nutrition, ensuring their compliance with modern nutritional requirements. In the fermentation process, a combination of three types of bacterial starter cultures was used: BK-Uglich-LD, BK-Uglich-No. 6 and Bifilact-B. To determine the effectiveness of the enrichment of the curd product, an assessment of the mass fraction of protein, fat, as well as the amino acid and vitamin composition of the curd product was carried out. It was found that the addition of bee parchment to the curd product, which has a high nutritional value, helps to increase the amount of protein, essential amino acids and vitamins. The use of bee parchment as an ingredient for fortifying dairy products contributes to the creation of a curd product intended for mass consumption and specialized nutrition of people predisposed to or suffering from diabetes mellitus.

The article presents the results of an empirical verification of a previously developed mathematical model that allows predicting the efficiency of potato production in different regions, taking into account agroclimatic and macroeconomic factors. Based on data from 23 regions of Central Russia for 2000–2023, a strong correlation was established between the relative cost calculated by the model and the actual dynamics of potato gross harvests. It has been confirmed that the optimum zone for commercial potato farming has shifted to the Bryansk, Tula, and Nizhny Novgorod regions, which is consistent with the model's theoretical conclusions regarding changes in climatic conditions. The obtained results testify to the high prognostic value of the model and the possibility of its use for strategic planning in the agro-industrial complex. The paper provides a detailed analysis of global potato production trends for the period 2000–2024. It shows that Russia, following the global trend in developed countries, reduced its gross harvest by 37.4%, while simultaneously decreasing the sown area from 2.834 million hectares to 1.075 million hectares. Profound regional differentiation is revealed: against the backdrop of a general decline, three regions (Bryansk, Tula, and Nizhny Novgorod Oblasts) demonstrated production growth of 179.3%, 125.7%, and 114.3%, respectively. It is established that it is in these regions that the share of private household plots in the gross harvest is minimal (from 12.4% to 36.2%), indicating the industrialization of potato farming. The determination coefficient (R² = 0.7312) confirms that the model explains more than 73% of the variance in regional changes. The extreme drought of 2010 served as a natural experiment: in the Bryansk region, crop yields declined by only 17.5% (compared to an average decline of 38% for the Central Federal District), confirming the adequacy of the moisture availability and drought risk factors factored into the model. The verification results allow the model to be recommended for substantiating investment decisions, assessing the effectiveness of government support, and developing strategies for the spatial distribution of potato farming in a changing climate.

Research conducted on the development of pseudo-encapsulated compound feed using vacuum deposition of fat components onto the surface of extruded pellets and subsequent application of a protective chitosan coating allowed us to identify the most significant factors influencing oil retention and specific energy consumption. It was found that oil retention depends on the vacuum level in the coating machine's working chamber, the diameter of the extruded pellets, and the duration of the main process steps. Specific energy consumption is significantly affected by the fat content of the extruded pellets, the rotational speed of the coating machine's paddle shafts, and the filling level of the coating machine's working chamber. To assess the significance of the influence of the studied factors, regression equations were obtained because of mathematical processing. These equations describe the dependence of the oil retention coefficient on the vacuum value in the working chamber of the coating machine, the diameter of the extruded granules, and the duration of the main operations of the technological process, as well as the value of specific costs on the fat content in the extruded granules, the rotation frequency of the paddle shafts of the coating machine, and the degree of filling of its working chamber. The adequacy of the regression equations was confirmed by the significance level of the equation coefficients (p > 0.05) and the value of the determination coefficients (R2 > 0.99). Graphic dependencies were constructed in the form of two-parameter dependencies, which allowed for an in-depth analysis of the response surface and visualization of the two-factor influence of the obtained regression models. The obtained regression dependencies were used in the engineering calculation methodology for a coating machine for the production of pseudo-encapsulated fish feed.

The wide application of microprocessor technology in various branches of industry and its constant evolutionary updating create all the prerequisites for solving applied problems of controlling thermal and heat-mass exchange processes in the technology of obtaining dry CO2 extracts from plant raw materials. An effective replacement of non-renewable energy sources in heat supply systems with heat from renewable and secondary energy resources is implemented in the heat pump technology for obtaining dry CO2 extracts, which considers two related processes – supercritical fluid CO2 extraction of plant materials and spray drying of liquid extract using a cascade three-stage heat pump. Microprocessor control of technological modes of a rather complex technology is impossible without automation tools, computer and software. In this regard, an algorithm for microprocessor control of the technology for obtaining dry CO2 extracts is proposed, taking into account the bilateral restrictions imposed on the controlled parameters. It is shown that increasing the accuracy and reliability of control at all stages of obtaining dry CO2 extracts allows for stabilization of process modes in the range of acceptable values, due to obtaining a high-quality product with minimal energy costs. The paper presents a functional diagram of a multichannel control system, including a two–column extractor with reversible pumps, a spray dryer, a cascaded three-stage heat pump (working media - freons R123, R124 and R1270) and a two-section apparatus for condensation of moisture from exhaust air with regeneration. Calculated dependences are proposed for determining the amount of evaporated moisture and the current heat transfer coefficient, according to the deviation of which the ratio of air and antifreeze consumption is adjusted. The experimental verification of the algorithm was carried out on an extraction autoclave unit (operating pressure up to 500 atm, temperature up to 250 ° C) in the production conditions of the NPC All-Russian Research Institute of the Feed Industry (Voronezh). Optimal intervals for regulating technological parameters during subcritical and supercritical extraction have been determined for three types of raw materials (chicory roots, St. John's wort, Spirulina platensis). The implementation of the proposed algorithm makes it possible to reduce specific energy consumption by 7-10% due to the rational use of energy resources in closed thermodynamic cycles.

The effect of cold atmospheric plasma on the micro and macrostructure of freshly harvested essential oil raw materials with the analysis of structural changes has been studied. The essential oil raw materials of laurel leaves, rose petals and rosemary containing the target component in internal essential oil receptacles were chosen as the object of the study. Scanning electron microscopy has shown that the flow of charged particles in a low-temperature plasma makes it possible to form a developed volumetric structure due to electroporation of plant membranes and destruction of the wax surface layer. The targeted effect on the membranes of essential oil globules leads to a change in the capillary-porous structure of the material with the formation of additional pores formed by plasma discharge, oriented along the direction of the electric field strength in the volume of the material. The characteristic size of the formed electrical pores varies from 10-1000 microns and depends on the moisture content of the feedstock and the specific intensity of processing. According to the results of experimental studies, it has been shown that using low-temperature plasma treatment, it is possible to multiply the mass-exchange extraction processes by forming a developed structure of essential oil raw materials. The paper presents an experimental setup for generating low-temperature atmospheric plasma based on thermionic emission using an Agilent 33220A functional generator and a Matsusada 20B20 high-voltage amplifier, which allows generating an output voltage at the anode up to 20 kV. It is established that the nature of the low-temperature plasma flow forms two main effects: the surface effect in the form of "etching" and the penetrating effect with the formation of through channels. For labra leaves (the initial humidity is higher), the diameter of the plasma channel reached 400 microns, whereas for rosemary (lower humidity) it was only 25 microns, which is explained by differences in the dielectric properties and electrical conductivity of the tissues. On the surface of the rose petals, the treatment leads to a smoothing of the microrelief (adaxial epidermis consisting of micropapillaries), which indicates the dominance of the etching effect over the penetration effect. The mechanism of action includes lipid oxidation, membrane electroporation, protein denaturation, and chlorophyll degradation, which is confirmed by the darkening of treated laurel leaves an hour after treatment due to the interaction of oxygen-containing reactive plasma particles with tissues. The data obtained form a hypothesis about the transition of essential oil from a bound form to a free one during plasma treatment, which opens up prospects for creating a new energy-efficient technology for processing essential oil raw materials with a shorter extraction time and an increased yield of target components.

Snacks are firmly established in the modern diet due to the fast pace of life. However, their chemical composition does not always align with healthy eating principles, often containing an excess of refined ingredients. Due to the need to ensure adequate fruit and vegetable intake, the goal of this research was to develop a new type of snack – chips made from apple refuse and beetroot puree, buckwheat flour, and chamomile flower powder. Chemical analysis of the plant material confirmed its potential as a source of carbohydrates (sugars and dietary fiber) and natural antioxidants. A recipe for chips «Zarya» was developed, featuring infrared convective drying at 50-55°C, which ensures superior preservation of heat-sensitive antioxidants compared to traditional convective drying. Thus, the total content of antioxidants, ascorbic acid, and flavonoids (anthocyanins, flavonols, catechins) with the infrared-convective drying method is higher compared to convective drying by 26.6%, 53.9%, and 9.1%, respectively. The study confirmed the possibility of using the following beetroot varieties for chips: Bordo 237, Egipetskaya ploskaya and Cilindra, and determined the dependence of the content of flavonoids (catechins, anthocyanins, flavonols), ascorbic acid, and the total antioxidant content in the finished chips on the beet variety. The recommended portion of chips «Zarya» was established as 10 g, which ensures the adequate intake of an adult human body in flavonols and anthocyanins in an amount of at least 15% and the physiological daily requirement for dietary fiber - at least 9%.

In bagel technology, expanding the product range, improving quality, and enhancing the nutritional value of products through the use of non-traditional plant-based ingredients and their derivatives is a pressing issue. The objective of this study was to obtain sweet potato powder and investigate its effect on the quality and nutritional value of bagels prepared using various methods. In this study, sweet potato powder was obtained, and its quality was assessed based on organoleptic and physicochemical properties. Its chemical composition and properties were characterized. The effect of sweet potato powder dosage on dough properties and bagel quality was studied. A rational recipe for bagels with increased nutritional value was determined, calling for the addition of sweet potato powder at a rate of 10% of the flour weight. The sponge method was recommended, as it demonstrated the best dough and product characteristics. Another applicable method is an accelerated method with a reduced dough fermentation period of 60 minutes using whey. The chemical composition of the developed product and the degree to which the body's daily nutrient and energy requirements are satisfied by consuming 100 grams of the product were determined. Compared to traditional products, the developed bagel boasts increased nutritional value due to the addition of biologically active nutrients with sweet potato powder.

The relevance of this article is due to the fact that there are 75.5 million cats and dogs in Russian households. The pet population has increased by 35% over the past seven years. The share of industrially produced complete pet food has increased from 81% to 86% among cat owners and from 53% to 60% among dog owners over three years. However, dependence on imported components, rising raw material costs, and capacity shortages are hindering further expansion of compound feed production for non-productive animals. Therefore, there is an urgent need to further improve the technology and equipment for dog and cat food production and to transition to domestic components as part of the import substitution program. An assessment of the grain particle size distribution revealed a significant change in the quality of the finished extruded product: a decrease in particle size from 12 mm to 2 mm led to increased starch digestibility. The rational particle size of crushed grains was revealed to be about 3.0•10-3 m. Eight male and eight female Beagles aged 12 to 14 months were involved in the experiment; experimental and control groups of eight animals each were formed. Heat and moisture treatment (steaming) of grain affects the carbohydrate complex of grain, increasing the content of easily soluble carbohydrates and improving the digestibility of feed by animals. Rational extrusion modes were revealed, which were: for corn Wн = 12.8 %, 393-413 K, the degree of dextrinization and starch digestibility was 50-60 % and 100-120 mg/g; for grain mixture Wн = 12.7 %: 393-413 K, the degree of dextrinization and starch digestibility was 35 % and 80 mg/g; for wheat Wн = 12.3 % and 423-428 K, the degree of dextrinization and starch digestibility was 21-23 % and 60 mg/g.

The article discusses the research conducted on the development of a fermented milk product for specialized nutrition of young children, produced on the basis of a dairy-vegetable food system consisting of a fermented milk drink kefir and pumpkin powder added to it, produced by freeze-drying, to obtain a product that is more balanced in terms of its chemical composition, in accordance with the physiological needs of children, compared to kefir, which is traditionally used for artificial and mixed feeding. The relevance of the study is due to the strategic objectives of the Russian Federation's state policy in the field of child health, as set out in Presidential Decree No. 358 "On the Strategy for Integrated Child Safety in the Russian Federation for the period up to 2030", as well as the need for import substitution and expansion of the range of domestic products for specialized nutrition, the share of which in the breast milk substitutes market is only 6%. The optimal dosage of freeze—dried pumpkin powder has been experimentally substantiated - 2% of the product weight, at which the best organoleptic parameters are achieved. Capillary electrophoresis confirmed a change in the carbohydrate profile: in the test sample, the lactose content decreased from 4.12% to 3.00%, while fructose (1.25%) and glucose (0.71%) appeared, which improves the digestibility of the product by the child's body. It was found that the addition of pumpkin powder can increase the protein content to 3.1 g, calcium to 120 mg, potassium to 194 mg, magnesium to 17 mg, phosphorus to 102 mg per 100 g of the product, as well as enrich the product with beta-carotene (0.4 mg) and vitamin C (2.6 mg). It has been shown that the daily consumption of 100 g of the developed product ensures that the daily needs of young children (from 1 to 2 years old) are 5-12% higher in a number of nutrients than traditional kefir. The product meets the requirements of TR CU 033/2013 for safety and physico-chemical parameters, and according to the results of 7-day storage, the acidity does not exceed the permissible standards (98 °T), which confirms its stability in a dairy kitchen. Technical documentation for a new type of specialized products has been developed.

The main purpose of the research was to select low-calorie ingredients in a certain amount, adjust technological operations and modes to obtain a low-calorie chocolate sponge cake in the context of the concept of sustainable food production. To reduce the calorie content of the biscuit, low-calorie raw materials and their ratio were experimentally selected: a mixture of premium wheat flour and corn flour, Prebiosweet Fiber sweetener, freshly frozen apple pomace, a mixture of cocoa powder and carob, vanillin, baking powder, vegetable oil. The whipping operation was excluded from the production technology, and the operation of making macerate from apple pomace and vegetable oil was added, which takes place at a temperature of no more than +40 ° C. The baking time of the chocolate sponge cake has been reduced by an average of 20 minutes. The developed formulation and technology ensure the improvement of the organoleptic and physico-chemical parameters of the product. The use of apple pomace in the recipe gives the sponge cake a loose structure and a pleasant light taste and smell of apple raw materials, replacing part of the cocoa powder with carob powder gives a pronounced chocolate taste, and replacing sugar with the sweetener "Prebiosweet Fiber" gives a balanced sweetness. According to the physico-chemical parameters, the developed sample of a chocolate sponge cake with a reduced calorie content corresponds to the regulatory documents in force for this type of product. By selecting the optimal ratio of low-calorie ingredients, it was possible to reduce the caloric content of the chocolate sponge cake to 142 kcal and achieve a balanced protein: fat: carbohydrates content (1:1:4.2).

This article presents the results of an assessment of the organoleptic characteristics of culinary fish products made from the fillet of the hybrid African catfish Clarias gariepinus by experts and untrained panelists. A five-point scale for the organoleptic quality assessment of culinary products made from the hybrid African catfish was developed and tested. Based on the obtained results of the qualitative assessment, it was established that the comprehensive quality indicator of culinary fish products made from African catfish is high and, according to the expert group, amounts to 4.85 for frozen products and 4.77 for frozen semi-finished products, according to the five-point scale. According to the results of tasting analysis by untrained testers, it was established that the quality of the studied products from frozen raw materials in all age groups (20-34, 35-55, 56+ y.o) was characterized as "excellent" with Q = 4.35-4.80, frozen semi-finished products 4.63-4.69. According to the data of correlation analysis, it can be concluded about the relationship between the integral assessment and the indicators "texture" (r = 0.73) and "juiciness" (r = 0.73) in products from frozen raw materials, which indicates their decisive role in shaping consumer preferences for products, and for products from semi-finished products, such representative characteristics as "product color" (r = 0.66) and "texture" (r = 0.53) play a decisive role and it is these characteristics that demonstrated the closest relationship with the integral assessment.,.

The paper presents a scientifically based solution for comprehensive automation of the production of full-ration feed, integrated with an autonomous biogas power system. A functional architecture and a program-logic algorithm of microprocessor control have been developed, which provides continuous processing of multidimensional technological data in real time. The methodological approach is based on the synthesis of deterministic models of mass and heat transfer with experimental characteristics of distributed control circuits. The integration of the absorption heat pump into the technology made it possible to optimize the generation and cascade distribution of high- and low-potential energy carriers, which ensured the maintenance of strictly defined thermodynamic modes at critical stages: anaerobic fermentation of substrates, moisture-heating treatment, infrared micronization of grain, as well as convective drying and forced cooling of the feed mixture. The control circuit operates on the principles of adaptive-predictive control, based on continuous monitoring of key physical and chemical indicators with automatic correction of actuator drives. The computing core of the system operates with interactive methods of solving differential equations of non-stationary heat exchange, which allows real-time compensation of stochastic fluctuations in the physical and chemical composition of the raw material and leveling the cumulative accumulation of measurement errors. The distributed sensor field architecture provides multi-level verification of input signals, transforming a traditional linear energy circuit into a highly integrated regenerative closed-loop network with minimized exergetic losses. Multilevel purification of biogas, including cryogenic drying, water absorption and catalytic desulfurization, coupled with recuperative heat exchange cycles, significantly increased the exergetic efficiency of the line. In addition, a multifactor optimization mechanism has been implemented that takes into account the nonlinear relationships between the kinetics of methanogenesis and the hydrodynamics of the reactor space. The introduction of digital twins of thermal control circuits made it possible to minimize the inertia of the system response to disturbing effects, increasing the stability of technological transients. This approach provides synergistic alignment of energy flows. Program logic implements predictive stabilization of biokinetic parameters taking into account the seasonal dynamics of raw material humidity, minimizing the inhibitory effect of acid metabolites on microbiocenosis. The introduction of the system guarantees a stable output of standardized biofuels, compliance of products with zootechnical regulations, narrowing the technological dispersion of quality indicators by 0.1-0.5% and reducing specific energy costs by 7-10%, forming a theoretical and applied basis for closed resource-saving feed production.

The article presents the results of a study of the effectiveness of using the method of non-destructive testing to determine the degree of maturity of Hass avocados using an electronic nose sensor system based on a multichannel piezo gas analyzer MAG-8. The relevance of the study is due to the need to assess the physiological activity and potential shelf life of climacteric fruits by replacing subjective organoleptic assessments with objective instrumental online control methods in the supply chain in order to minimize the loss of perishable products. The purpose of this study was to evaluate the possibility of using a multiselective array of piezoquartz sensors of the multichannel gas analyzer MAG-8. to develop an express non-destructive method for assessing the degree of maturity of avocado fruits, which minimizes product losses at all stages of the supply chain. The obtained results made it possible to differentiate fruits by stages of maturation (immature, ripe, overripe) based on the analysis of profiles of volatile organic compounds (VOCs) released by fruits during maturation. The paper presents data confirming the correlation of the accepted organoleptic and physico-chemical methods (ethylene emission, respiration rate, hardness, dry matter content, color, aroma). assessment of the degree of maturity of avocado fruits and evaluation results. The results confirmed the presence of statistically significant correlations between the parameters of sensory signals and the physiological status of fetuses. The proposed approach makes it possible to quickly and reproducibly classify avocados according to the degree of maturity and determine the potential remaining shelf life of products, which opens up prospects for automating warehouse monitoring, optimizing sales dates and reducing economic costs during import and storage of fruit and vegetable products.)

This study investigated the effect of temperature and residual pressure on the efficiency of vacuum drying of hydrolysates obtained from secondary raw materials from squid processing. During the experimental work, the maximum permissible process parameters of the drying process—temperature and degree of vacuum in the working chamber—were determined. The studies were conducted on samples of a solution of hydrolyzed proteins from squid skin and, partially, viscera. The source material was concentrated by ultrafiltration to a dry matter content of 30% in the samples. The drying temperature was varied at two levels: 60 and 70 °C. During the experiments, kinetic parameters were recorded to evaluate the dehydration dynamics. Curves were obtained reflecting the change in the relative mass of the samples over time, as well as temperature indicators in the working chamber and inside the product. Analysis of the experimental data showed that the specified temperature parameters in the drying chamber were reached after 80 minutes for the 60 °C mode and after 90 minutes for the 70 °C mode. Heating the inner layers of the product to the appropriate temperatures required more time: 90 and 100 minutes, respectively. The highest intensity of moisture removal was recorded at a temperature of 70°C. In this mode, the final moisture content of the samples reached 5.1%, and the total process duration was 160±5 minutes. It was noted that an increase in the drying time led to the formation of a burnt surface layer, which hindered the removal of moisture from the internal zones of the material. According to the results of the organoleptic evaluation, the sample dried at a temperature of 60°C received the highest score (17.2 points). It was found that an increase in temperature negatively affected the organoleptic properties of the hydrolysates. The minimum specific energy consumption was recorded at a residual pressure of 10±0.5 kPa. An increase in chamber pressure was accompanied by a decrease in the dehydration rate. Based on the data obtained, it is recommended to dry the solution of hydrolyzed squid proteins at a temperature of 60 °C and a residual pressure of 10 ± 0.5 kPa, which ensures a balanced combination of the quality of the finished product, processing time and energy costs.

Water activity (aw) is a critical parameter for food quality and safety. Advances in scientific research demonstrate that aw affects not only microbiological safety and the inhibition of microbial growth but also overall product stability, including chemical and physical degradation. It serves as a predictor for moisture migration, determines shelf life, and influences biochemical activity. For any product requiring stability throughout its lifecycle, determining its aw is necessary. This study utilizes aw to assess the stability of complex food additives (CFA) used in meat and sausage production. The research aimed to expand the data on complex food additives properties and predict their functional and technological stability during real-time storage. The aw was measured using the chilled mirror dew point method with a Roremeter RM-10 (NAGY Messystem GmbH, Germany), while moisture content was determined using a RADWAG moisture analyzer (Poland). It was found that a change in aw by 0.1 units influences the physical and chemical stability of complex food additives. Changes in color, structure, and consistency were observed in several samples during the study. The author substantiates the inconsistency of manufacturers' claims that a change in organoleptic properties doesn’t compromise the overall quality of the food additives. Moisture content is not a reliable indicator of complex food additives stability and cannot guarantee the production of high-quality and safe additives. Understanding aw is critical for ensuring a consistently stable product that maintains the quality and safety standards of the final meat and sausage products.

The article presents an analysis of the scientific literature, which indicates the significant potential of various types of flour and non-traditional sources as protein foaming agents for use in food systems. The most promising from the point of view of foaming are rye flour, aquafaba, pumpkin seed flour after microfluidization and soy isolate, which exhibit high foaming ability, and rye flour and flax protein concentrate also form very stable foams. A comparative analysis of the foaming properties of protein components that make up flour from traditional cereals (wheat, rye, corn, oats, rice), legumes (soybeans, peas, chickpeas, lentils), pseudo-grain (buckwheat, amaranth) crops, as well as non-traditional protein sources (insects, fenugreek, secondary wheat products). The molecular mechanisms of formation and stabilization of food foams, the determining role of water-soluble fractions (albumins) and the influence of protein-polysaccharide complexes are considered. The data on the effects of technological factors (pH, temperature, protein concentration) and physico-chemical modification (enzymatic hydrolysis, microfluidization, radiofrequency heating) are systematized the foaming ability and stability of foams. It has been established that rye flour, aquafaba and soy isolate have the greatest potential as effective foaming agents, combining high foaming ability with good foam stability. Special attention is paid to the comparative characteristics of the behavior of proteins at the interface of the "air-water" and "oil-water" phases, as well as the prospects for using combined protein systems and extracts (aquafabs) to create products with specified rheological properties and increased nutritional value. The results of the review are of practical importance for use in food systems, in particular bakery technology.

Global population growth and an increase in anthropogenic pressure on natural resources necessitate the transition to alternative types of food supply. In this aspect, vegetable raw materials could cover the human need for a proportionally increasing dietary protein deficiency. The article presents a method for obtaining protein isolate from partially skimmed rapeseed meal based on extraction with a solution of sodium chloride under conditions of low-frequency mechanical vibrations. The aim of the study is to analyze the effectiveness of low-frequency mechanical vibrations, to identify optimal values of their frequency and amplitude, ensuring effective protein extraction from plant raw materials while preserving its native structure. An analysis of energy efficiency has been carried out, as well as obtaining dynamic characteristics of the mass transfer process. The method involves the use of a vibrating perforated nozzle that performs reciprocating movements with a frequency in the range (10-20 Hz) and an amplitude (3-10 mm), which allows a turbulent hydrodynamic regime to be formed in the processed volume, significantly accelerating the mass transfer process. At the end of the extraction stage, the protein was deposited at an isoelectric point using a solution of succinic acid. Experimental data obtained in laboratory conditions show the possibility of achieving the degree of extraction of vegetable protein up to 90.25% relative to the initial content in the processed raw materials while reducing the extraction time to 15 minutes. The method is characterized by environmental friendliness and the absence of toxic reagents. The results of the study, experimentally repeated three times, showed that the optimal parameters for extracting protein components are a frequency of 15 Hz and an amplitude of 5 mm. An assessment of biochemical parameters was also carried out, the results of which confirm the prospects of using vibration technology in the food and biotechnological industries for the production of functional protein products.

Over the past two decades, biotechnology has emerged as a strategic sector, defining the competitiveness of national economies in healthcare, agriculture, manufacturing, and the environment. State industrial policy in this area has traditionally been based on the principles of stimulating research, supporting technology transfer, developing production capacity, and building human resources. However, in the context of increasing deglobalization, characterized by the fragmentation of global value chains, increased export controls, technological protectionism, and a revision of international cooperation models, traditional approaches to regulating the biotechnology industry are facing systemic limitations. The purpose of this article is to critically analyze current instruments of state industrial policy in the field of biotechnology, taking into account the transformative challenges of deglobalization. This article identifies their effectiveness, contradictions, and risks, and formulates substantiated conclusions for improving the strategic management of the industry. The study applies a comprehensive methodological approach combining institutional analysis, a comparative study of national strategies, and scenario modeling. It is shown that the new geopolitical and economic conditions require a transition from linear support models to adaptive, flexible mechanisms aimed at strengthening technological sovereignty, diversifying cooperative ties, developing sustainable national innovation ecosystems, and ensuring biosecurity. Practical proposals are formulated for modernizing regulatory instruments, including improving the legal framework, stimulating public-private partnerships, developing critical production competencies, and establishing new forms of selective international scientific and technological cooperation. Particular attention is paid to the balance between openness and the protection of strategic interests, as well as the need for accelerated development of human resources.

The shortage of pectin on the domestic market and the need for the rational use of secondary raw materials make the search for new sources of this polysaccharide a pressing issue. A promising raw material is de-alcoholized fruit and berry pomace from liqueur and vodka production, which is generated after the removal of alcohol-infused juices and retains up to 5% pectin substances on a dry-weight basis, since pectin is insoluble in alcohol and remains in the solid fraction. The aim of this work was to improve the technology for obtaining and concentrating pectin extract from de-alcoholized rowan pomace using membrane separation methods. A two-stage enzymatic-acid hydrolysis–extraction method was developed: in the first stage, the ground pomace was mixed with water at a solid-to-liquid ratio of 1:15, the enzyme preparation Rapidase Press was added at 40 U/g of pectin, and the mixture was kept at 50 °C and pH 4.0–4.3 for 2 hours; in the second stage, the extract was acidified with 10% hydrochloric acid to pH 2.0 and kept at 70 °C for 2 hours. To concentrate the resulting extract, a comparative analysis was performed using six ultrafiltration membranes of the UPM and UFM types, differing in permeability and globulin retention selectivity. Based on a set of parameters—concentration factor, pectin losses, and process stability—the UPM-20 membrane provided the best results, with a concentration factor of 2.93 and losses not exceeding 12%. The obtained pectin is classified as low-methoxyl (degree of esterification 49%) and is characterized by a complexing capacity of 157 mg Pb²⁺/g, a polyuronide content of 79%, carboxyl group content of 9.66%, acetyl group content of 1.05%, and pH 3.3. Based on the experimental data, a hardware-and-process flow diagram was proposed that eliminates the ethanol precipitation step and replaces vacuum evaporation with ultrafiltration concentration, thereby reducing energy consumption and eliminating the need for flammable and explosive organic solvents.

Flavored vodkas demonstrate stable consumer demand, which determines the relevance of developing instrumental methods for determining their chemical composition. The introduction of flavorings into the formulations of flavored vodkas allows manufacturers to create new, original commercial offerings that differ from traditional analogs. However, some chemical compounds that are part of flavor compositions, including flavor carriers, can cause serious allergic reactions. Existing analytical methods allow for the identification of flavor carriers (triacetin E1518, benzyl alcohol E1519, 1,2-propylene glycol E1520) in wines, cognacs, and whisky, but their determination in vodkas is not provided for. As a result of the conducted research, a comprehensive "Method for the simultaneous determination of the mass concentration of volatile organic micro-impurities and flavor carriers in vodkas by gas chromatography" has been developed. This method provides qualitative and quantitative analysis and involves the simultaneous selective separation of 24 volatile organic micro-impurities: ethyl ether, acetaldehyde, acetone, methyl acetate, ethyl acetate, methanol, 2-butanone, 2-propanol, isobutyl acetate, 2-butanol, 1-propanol, ethyl butyrate, crotonaldehyde, isobutyl alcohol, 1-butanol, isoamyl alcohol, 1-pentanol, ethyl lactate, 1-hexanol, benzaldehyde, 1,2-propylene glycol, benzyl alcohol, 2-phenylethanol, and triacetin. It has been experimentally confirmed that the developed method is promising for application in the control of technological processes in vodka production, in the development of new formulations, and for monitoring the mass concentration of carriers—1,2-propylene glycol, benzyl alcohol, and triacetin—in the composition of flavorings. It was established that in some vodka samples, the content of flavor carriers (1,2-propylene glycol) exceeds the limits established for beverages by the Technical Regulations of the Customs Union TR CU 029/2012. It is shown that the chromatographic profile can be used as a "fingerprint" or "product quality passport" for comparing samples and identifying deviations from the standard. The obtained data are of undoubted scientific and practical interest as a basis for the development of new technologies and regulatory documentation in the production of flavored alcoholic beverages.

Disturbances in the composition of the gut microbiota, known as dysbiosis, may contribute to the development of obesity, as they negatively affect the efficiency of energy harvest and metabolic processes in the body. One promising therapeutic approach to improving intestinal homeostasis is the use of probiotic supplements. The present study aimed to comprehensively evaluate the effect of the probiotic strain Streptococcus salivarius on the gut microbiota of volunteers with obesity. Microbiome profiles of volunteers before and after administration of a probiotic supplement containing the bacterial species S. salivarius were obtained using high-throughput sequencing on the DNBSEQ-G50 platform. Alpha diversity analysis was performed using observed species richness and the Shannon diversity index. No statistically significant differences were detected. Beta diversity analysis showed clustering between the study groups; however, no statistically significant differences were found. Differential abundance analysis revealed statistically significant species-level differences between the microbiomes of participants before and after intake of the dietary supplement. After supplementation, volunteers showed a decrease in the abundance of the following species: Phocaeicola vulgatus (8.469% ± 2.884 vs. 3.460% ± 0.864, p = 0.013) and Yeguia hominis (0.017% ± 0.005 vs. 0.007% ± 0.004, p = 0.017). In contrast, the relative abundance of the taxon GGB2970 SGB3952 (Firmicutes) increased during probiotic supplementation compared with baseline values obtained before supplementation (0.043% ± 0.012 vs. 0.087% ± 0.009, p = 0.001). The decrease in the relative abundance of Phocaeicola vulgatus and Yeguia hominis, together with the increase in GGB2970 SGB3952, indicates a directed shift in the taxonomic profile of the gut microbiota. The direction of these changes may be characterized as potentially beneficial. However, the physiological significance of these shifts requires further investigation, including analysis of the functional potential of the microbiota and associations with clinical parameters.

Based on the results of analytical and experimental studies, a shortbread pumpkin cookie recipe was developed, in which 18% of wheat flour was replaced with pumpkin seed flour. The results of the analysis of the organoleptic parameters of the developed products indicate that the sample of shortbread pumpkin biscuits meets the quality requirements and has a number of distinctive advantages. The addition of pumpkin seed flour not only does not worsen the traditional characteristics of shortbread cookies, but also gives it a unique nutty flavor, increasing its gastronomic appeal. The structure remains classic for shortbread products – crumbly and delicate. The study of the The study of the rheological characteristics of shortbread dough and dough with the addition of pumpkin seed flour made it possible to establish that the dough sample with the addition of pumpkin seed flour is characterized by greater plastic deformation, which corresponds to the organoleptic perception of the dough when working with it. characteristics of shortbread dough and dough with the addition of pumpkin seed flour made it possible to establish that the dough sample with the addition of pumpkin seed flour is characterized by greater plastic deformation, which corresponds to the organoleptic perception of the dough when working with it. A comparative analysis of the physico-chemical parameters of shortbread cookies and shortbread pumpkin cookies allowed us to establish significant changes: shortbread pumpkin cookies contain 1.22 times less moisture than shortbread cookies; their wetness is 1.35 times greater; the volume during baking is 37% greater, which correlates with the data on diameter and height; density is 25.5 % less, which also correlates with the data obtained on the weight, diameter and height after baking the samples. The determination of cookie strength showed that shortbread pumpkin cookies are characterized by greater strength, but at the same time, they are more fragile compared to shortbread cookies. Thus, the obtained results of the study of the organoleptic, physico-chemical and rheological characteristics of shortbread dough and pumpkin dough, as well as finished products from these types of dough, are fully correlated with each other. Shortbread pumpkin biscuits can be recommended for use in confectionery production as a product with improved taste qualities and original organoleptics.

Soy milk produced with optimized technological parameters is characterized by improved organoleptic and physicochemical indicators, as well as increased nutritional value. Soybeans are a rich source of complete protein, polyunsaturated fatty acids, vitamins, minerals, and bioactive compounds – isoflavones, phenolic compounds, and natural antioxidants. This article presents the results of experimental studies on the optimization of soy milk production parameters using the regionalized high-protein soybean variety «Zaryanitsa». Special attention is paid to substantiating the prospects of using germinated soybeans to increase biological value and reduce the content of antinutritional factors. The results of mathematical modeling of the dependence of protein yield on temperature and duration of boiling are presented; the optimal extraction parameters and the kinetics of accumulation of target components are determined. Production indicators for analytical quality control of the finished product have been developed. It is shown that soy milk obtained from germinated soybeans of the «Zaryanitsa» variety under optimal processing conditions can be recommended as a basis for the production of functional, specialized, and therapeutic-and-prophylactic food products.

Beer produced with the addition of non-traditional plant raw materials is characterized by improved organoleptic and physico-chemical parameters as well as increased biological value. Secondary products of pine nut processing, particularly Siberian pine (Pinus sibirica) cone residues (remaining after nut shelling), are a rich source of biologically active substances - phenolic compounds, tannins, terpenoids, and natural antioxidants. This article presents a review of the current state of research on the use of pine nuts and their processing products in the production of alcoholic and non-alcoholic beverages, including patented formulations of vodkas, balms, liqueurs, and tinctures. Special attention is paid to the substantiation of the prospects for using extracts from pine cone processing waste (residues and shells) in brewing. The results of experimental studies on determining optimal extraction parameters, kinetics of target component accumulation, and development of production indicators for analytical control are presented. It is shown that extracts from Pinus sibirica cone residues can be recommended as an aromatic and biologically active additive in the production of special beer varieties.

Tomato paste is a highly concentrated tomato processing product, widely used in the food industry as a semi-finished product for the production of sauces, ketchups, canned goods, and a wide range of other food products. A promising area for improving tomato paste drying technology is foam drying using infrared (radiation) energy supply, which allows for intensifying the moisture removal process and preserving the quality of the finished product. A solution of ichthyogelatin, a biopolymer obtained from fish processing waste, has been proposed as a foaming agent and foam stabilizer. Rational implementation of convective-radiation foam drying requires a comprehensive study of the optical and thermoradiation properties of the dehydrated material. This paper presents the results of a study of the optical and thermoradiation characteristics of a foam layer of tomato paste with the addition of a solution of ichthyogelatin as a foaming agent and stabilizer. The absorption of infrared thermal energy by an optically thin product layer (h ≤ 0.004 m thick) in the humidity range of 0.10 ≤ w ≤ 0.78 kg/kg was examined when irradiated with various radiation generators: a quartz halogen tube, a nichrome coil, a metal plate, a gas infrared radiation plate, and a tubular electric heater. The experimental and analytical studies were performed using a Varian Cary 5000 UV-Vis-NIR spectrophotometer with a DRA-2500 integrating sphere attachment in the spectral range of 800 ≤ λ ≤ 2500 nm. The dependences W=f(x,w), W/m³ of the distribution of the volumetric density of absorbed radiant energy by the depth of an optically thin foam layer with a volumetric (two-sided) supply of heat flow to the product with a total density of E=1680 W/m² were obtained. Based on the analysis of the obtained dependences, as well as a comparison of the emission characteristics of the radiation generators and the spectral transmittance of the foam layer, the feasibility of using quartz halogen tubes at 220V was confirmed to ensure the most uniform distribution of absorbed energy across the layer depth throughout the moisture removal process. The obtained dependences are applicable for subsequent modeling of transient temperature fields in the product during the foam drying process of tomato paste with convective-radiative energy supply

This article presents the results of a study on a red rice-based beverage containing plant extracts, fermented with Lactobacillus delbrueckii subsp. bulgaricus. The aim of the work was to evaluate the effect of extracts of rhodiola, eleutherococcus, licorice, rosemary, and basil on the polyphenol content, antioxidant activity, microbiological parameters, and pH during the fermentation of the rice base. It was found that the highest polyphenol content was observed in the samples with rhodiola (0.153 mg GAE/mL) and eleutherococcus (0.138 mg GAE/mL), compared to the control value of 0.057 mg GAE/mL. Antioxidant activity was also maximal when using rhodiola (87.93%) and eleutherococcus (81.90%), whereas the control sample without extracts showed a value of 14.66%. In all variants with plant additives, an increase in L. bulgaricus biomass after fermentation by 1.69–1.70 lg(CFU/mL) was recorded. The obtained data indicate that Lactobacillus delbrueckii subsp. bulgaricus holds promise for the fermentation of red rice-based beverages with extracts exhibiting adaptogenic properties, with rhodiola and basil with rosemary being the most promising in terms of the overall set of parameters. The relevance of the study is due to the global trend of transition to plant-based alternatives to animal products: it is predicted that by 2026 the global plant-based "milk" market will reach $21 billion USD, which necessitates the development of new lactose-free fermented products. The work employed a comprehensive approach, including determination of pH dynamics, maximum acidification rate (Vmax), total polyphenol content by the Folin–Ciocalteu method, antioxidant activity by the DPPH method, and microbial viability by the pour plate method on MRS medium. Differences in acidification kinetics were established: the Eleutherococcus sample was characterized by the maximum acidification rate (0.275 pH units/h), while rosemary demonstrated the lowest Vmax (0.210 pH units/h). A differentiated relationship between polyphenol content and antioxidant activity was revealed: rosemary showed an intermediate polyphenol content (0.107 mg GAE/mL) with relatively high AOA (68.97%), indicating qualitative differences in the composition of antioxidant compounds. From an organoleptic point of view, the most harmonious flavor and aroma profile was noted for samples with basil and rosemary, which determines their potential for the development of mass-consumption products. The practical significance of the work lies in substantiating the possibility of creating a lactose-free fermented beverage of plant origin with adaptogenic properties and in identifying two strategic directions for further development: maximum functional profile (Rhodiola) and optimal organoleptic characteristics (basil and rosemary).

This article aims to find solution to the problem of environmental pollution caused by synthetic packaging waste by improving the functional specifications of starch films with antimicrobial properties. In this study, starch-based biodegradable films infused with thyme essential oil were developed and characterized for their structural, mechanical, and antimicrobial properties. The processing technique—solution casting—was employed to produce packaging materials suitable for food applications. Vacuum degassing significantly improved film thickness consistency, surface homogeneity, and overall integrity compared to ultrasonic homogenization. Contact angle measurements showed increased surface hydrophobicity from 38° (control) to 56° with thyme oil addition, indicating enhanced moisture barrier properties. Mechanical testing revealed that higher oil concentrations reduced tensile strength (from 1.63 to 0.68 MPa) while increasing flexibility (from 31.70% to 53.87%). Antimicrobial assays demonstrated concentration-dependent inhibition against Bacillus subtilis, Escherichia coli, and Candida albicans. B. subtilis showed complete suppression in control and 1% oil films, with inhibition zones increasing to 1.5 mm (2%) and 16 mm (3%). E. coli exhibited progressive sensitivity, reaching 5 mm at 3% oil concentration, while C. albicans showed modest inhibition up to 2.25 mm. Overall, this research presents a scalable and eco-friendly solution for biodegradable packaging, combining structural versatility with antimicrobial protection.

"Cottage cheese has recently become one of the fastest growing products, surpassing butter and cheese. Last year, there was a significant increase in the production of cottage cheese products. It is projected that the latter could grow by 10% this year. Therefore, scientific research into the production of cottage cheese and cottage cheese products is crucial. A significant amount of research is being conducted on developing or improving the technology for producing cottage cheese products with the addition of seeds or nuts. These seeds enrich the product with unsaturated fatty acids and proteins, and improve the vitamin and mineral composition. Such products can be considered functional. Urbech is a promising raw material for the production of functional foods. It is a paste made from oilseeds or nuts. A recipe and component solution for cottage cheese products has been developed. Cottage cheese products with urbech were produced according to the following scheme. Cottage cheese with a fat content of 5% was ground, then urbech, white sugar, starch, and vanillin were added. The mixture was stirred, the product was thermized at a temperature of 63±2°C for 20 seconds, and then cooled to a temperature of 6±2°C. Samples of cottage cheese products containing milk thistle urbech, pumpkin seed urbech, and cashew urbech were obtained. A curd mass containing vanillin was tested as a control sample. A comparative analysis of the quality indicators of the experimental and control samples was conducted. Improvement in the quality of the cottage cheese products was established by adjusting their macro- and microelement composition. The obtained results contribute to the expansion of the product range of functional cottage cheese products.

Current trends in the meat processing industry are aimed at creating products with reduced fat content and enriched with dietary fiber. In this work, the efficiency of using soluble corn fiber "IntensFlor" and its combination with inulin in the technology of chopped pork product was investigated. To achieve this goal, the following tasks were set: develop a recipe for pilot samples; determine functional and technological (water content, fat content, water content, losses during heat treatment, yield), physicochemical and organoleptic indicators; evaluate the effect of additives on pH and peroxide value of fat, and identify the synergistic effect of the combination of components. The control sample was prepared without additives, the CF sample contained only corn fiber, the CF+I sample contained a combination of the studied additives (corn fiber and inulin). Laboratory studies were carried out according to standardized methods. It was found that the sample with corn fiber provided an increase in water-binding capacity by 10.8% (p<0.001), fat-retaining capacity by 13.8% (p<0.001), a decrease in losses during heat treatment by 6.3% (p<0.001) and an increase in the yield of finished products by 6.3% (p<0.001) compared to the control. The addition of inulin enhanced the effect: water-binding capacity increased by 15.1% (p<0.001), fat-retaining capacity by 18.1% (p<0.001), losses decreased by 8.9% (p<0.001), and the yield increased by 8.9% (p<0.001). The fat content in the CF+I sample decreased by 4.7% (p<0.001), and the caloric content by 41 kcal/100 g (p<0.001). Thus, the proposed complex additive not only improves the technological and sensory characteristics of the sausages, but also increases the resistance of fat to oxidation, extending the potential shelf life of the product.

This paper presents a design for an electrodialyzer with upgraded spacer gaskets. Unlike similar designs incorporating cation- and anion-exchange membranes with resin granules and mesh gaskets, as well as a prototype with cooling tubes, the proposed design ensures more complete utilization of the chamber volume by reducing the number of guide holders. This eliminates stagnant zones and increases free space within the spacer gaskets. A staggered arrangement of the cooling tubes also facilitates more efficient heat exchange and changes in the solution flow direction. A process flow diagram for purifying industrial solutions using the developed electrodialyzer is presented. An analysis of operating costs, the economic efficiency of implementation, and the payback period for this technological process are provided. The proposed design solutions, implemented in the upgraded spacer gaskets, enable higher productivity, improved cooling, and, consequently, improved quality of the separated solutions.

Clay raw materials are fine-grained sedimentary rocks consisting mainly of clay minerals (montmorillonite, hydromica, kaolinite, etc.), which contain mineral (quartz, feldspar, carbonate, and ferrous) and organic impurities. The paper presents a comparative analysis of the physical and chemical properties of clays from Russian and Burundian deposits. Studying the mineral component of clay raw materials as the most energetically active component allows us to determine the characteristics of the material as a whole. In this work, six samples of clays were examined, and their moisture content, loss on ignition, and chemical and granulometric analyses were conducted. The clays of Burundi are similar in terms of their content of silicon and aluminum oxides, while the clays of Russian deposits differ. Three-component Okhotin diagrams "clay-dust particles-sands" and a concentration diagram Al2O3-SiO2-Fe2O3 + ΣMeO (where ΣMeO is the sum of all other oxides in the calcined state, wt.%) have been constructed. Based on the results of the tests, it has been established that the clays of the Lukoshkinskoye, Vladimirskoye, and Shulepovskoye deposits belong to clay rocks. Chibisovskaya, Rouge, and Noire clays contain a sufficient amount of dusty fractions, which are classified as dusty clays. Lukoshinskaya and Vladimirskaya clays are classified as low-melting clays with a high content of silicon and iron oxides. Shulepovskaya, Chibisovskaya, Rouge, and Noire clays are classified as refractory clays. The applications of these clays have been identified..

A structural-phenomenological mathematical model was developed for the engineering description of the properties of an epoxy nanocomposite based on ED-20 resin, ETAL-45M hardener, and multi-walled carbon nanotubes. The aim of the study was to establish the trends in flexural strength, Charpy impact toughness, Brinell hardness, and gravimetric wear loss as a function of nanofiller content, as well as to assess the applicability of the model to both unreinforced and glass-fabric-reinforced composites. It was shown that, for the unreinforced system, the addition of carbon nanotubes up to 1.0 phr results in an increase in flexural strength, Charpy impact toughness, and Brinell hardness. At a filler content of 1.5 phr, the flexural strength decreases slightly, which indicates the existence of an optimal filler-content range. For the glass-fabric-reinforced composite, reinforcement was found to be the dominant factor governing the improvement of mechanical properties. The model takes into account nanofiller content, the degree of its distribution within the matrix, rheological constraints, and the structural features of five-layer glass-fabric reinforcement. The practical significance of the work lies in the possibility of using the proposed approach for the preliminary selection of composition and processing conditions for epoxy nanocomposites with a specified combination of mechanical and tribological characteristics.

Molnupiravir is an antiviral drug used to treat the novel coronavirus infection, COVID-19, caused by the SARS-CoV-2 virus. Currently, it is available only in oral form. Developing an alternative inhalation dosage form could increase the drug's bioavailability through targeted action on the organs most affected by the infection, while simultaneously reducing the dosage of the active ingredient and minimizing the risk of systemic side effects. The aim of this study is to evaluate the influence of L-leucine and lactose monohydrate on the particle size distribution and key aerodynamic characteristics of the resulting inhalation powder prototypes, and to select the leading formulation for the current development stage. Spray drying was chosen as the primary technology for obtaining the samples. The paper presents a spray-drying technique that ensures the necessary dispersion and uniformity of the product. Following this method, two samples were prepared containing a model substance and excipients (Sample 1: Poloxamer 188 and Hypromellose; Sample 2: Poloxamer 188, Hypromellose, and L-leucine). Additionally, a portion of Sample 1 underwent mechanical blending with a carrier (lactose monohydrate). The particle size distribution of the powder compositions was studied using an optical microscope (granulometric analysis) and a Next Generation Cascade Impactor (aerodynamic characterization). The effects of the amino acid (L-leucine) and the carrier (lactose monohydrate) on the formulation characteristics were evaluated. Based on the comparative analysis, an intermediate leading formulation was selected (Sample 1 with the addition of lactose monohydrate), and a plan for further development was established (incorporating lactose monohydrate at various weight percentages and exploring a combination of leucine and lactose monohydrate).

In this work, the process of formation of polymer droplets in an X-type microfluidic device was studied by the method of one-step emulsification of two immiscible phases, from the emulsion of which polymer nanoparticles are formed by removing the residual solvent on a rotary evaporator. Mathematical modeling of the formation of polymer droplets in the channels of an X-type microfluidic device was carried out using the finite difference or finite volume method in the computational fluid dynamics software package ANSYS Fluent 16.1. This method solves a single set of conservation equations for both phases, tracking the volume fraction of the continuous and dispersed phases throughout the computational domain. A mathematical description of the hydrodynamic regime of flows of continuous and dispersed phases inside a microfluidic device is given. The model takes into account the surface tension at the interface between two phases and the wettability of the channel walls. In addition, the process of formation of polymer nanoparticles from a droplet emulsion formed in a microfluidic device by evaporation of an organic solvent was studied. Calculations of the size of nanoparticles are presented taking into account the size of the droplets and the aggregation coefficient A, which takes into account the coalescence between the polymer droplets obtained in the microfluidic device. The results of experiment and simulation were compared and the relative calculation error of the model was established. The results of calculating the size of nanoparticles for various variants of the ratio of flow rates of dispersed and continuous phases are presented. Based on a computational experiment, the flow rates of the continuous and dispersed phases were determined, the ratio of which leads to the formation of nanoparticles with a size lying within the required range. The developed mathematical model makes it possible to predict the formation of polymer droplets and, subsequently, nanoparticles of the required size