Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
TECHNOLOGICAL ASPECTS AND PROSPECTS FOR THE DEVELOPMENT OF ULTRAFILTRATION IN MEMBRANE SYSTEMS
The article considers the technological aspects of ultrafiltration in membrane systems for cleaning and concentrating juices. The main process parameters, fouling problems and modern approaches to increasing efficiency are analyzed. The prospects for using innovative membrane materials and combined technologies are determined. The directions of process optimization for improving the quality of juice products and reducing energy costs are substantiated.
ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
Copyright (c) 2026 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
APPLICATION OF ENGINEERING GRAPHICS METHODS IN THE DESIGN OF RESTAURANT INDUSTRY ESTABLISHMENTS
У статті розглянуто особливості застосування методів інженерної графіки у процесі проєктування закладів ресторанного господарства. Проаналізовано сучасні підходи до створення креслень і графічних моделей, визначено їх роль у підвищенні ефективності проєктних рішень, оптимізації просторового планування та забезпеченні функціональності виробничих і обслуговуючих зон.
RESEARCH OF ELECTRIC CURRENT PROPERTIES AS DETERMINING INDICATORS OF FOOD ELECTRO-CONTACT HEATING EFFICIENCY
The article is devoted to the study of the properties of electric current as key indicators of the efficiency of the electro-contact heating process of food products, which necessitates the implementation of advanced thermal processing methods to ensure high productivity along with high quality and safety. The aim of the work is to establish relationships between controlled parameters of electric current and a set of output indicators, including process efficiency, heating uniformity, and product quality parameters. The study was carried out using a laboratory setup with model samples prepared from minced beef and pork, comparing heating by low-frequency current and direct current at a specified voltage. The methodology is based on the analysis of temperature and current variations, while a one-way analysis of variance was applied in the Mathcad software for statistically grounded data interpretation. The results showed that low-frequency current provides a significantly higher rate of thermal processing compared to direct current, while the average specific electrical conductivity of the mince was found to be higher than that obtained using direct current. The use of low-frequency current ensures a higher final product mass relative to the initial mass, whereas processing with direct current results in a significantly lower value. The periodic change in current direction induces oscillatory motion of ions, which contributes to the stability and uniformity of heating by preventing polarization, enhances the product’s moisture retention capacity, and intensifies heat generation without compromising the quality of the final product. The obtained results form a scientific and experimental basis for the development of fundamentally new combined thermal processing methods, increasing process energy efficiency, and improving the consumer properties of finished products. Further research in this area should focus on studying the influence of different frequency ranges, including industrial power supply frequency, to achieve even higher efficiency and to scale the technology for industrial implementation.
MODELING OF CONDUCTIVE FRYING OF MINCED MEAT PRODUCTS AT REDUCED HEATING SURFACE TEMPERATURES
Conductive frying is an intensive method of heat treatment widely used in food processing. Heat is transferred directly from heated surfaces to the product which provides rapid heating and the formation of desirable sensory properties of the finished product. Traditional frying processes usually involve relatively high surface temperatures. Such conditions may increase moisture losses reduce product yield and promote the formation of undesirable thermal degradation compounds. Therefore the development of technological solutions that allow a reduction of frying temperature while maintaining sufficient heat transfer intensity is an important task of food technology. The aim of the study was to determine the influence of heating surface temperature and compression pressure on the duration of conductive frying and the yield of minced meat products. The objectives included experimental investigation of the frying process development of mathematical models describing the influence of technological parameters and determination of rational operating conditions. Experimental studies were carried out using a laboratory contact heating unit designed for conductive heat transfer processes. Minced meat samples were fried between heated metal plates at surface temperatures of 120–140 °C and compression pressures of 3–7 kPa. The initial temperature of the samples was 5 °C. The end of the frying process was determined by reaching a temperature of 72 °C in the geometric center of the product. The experimental design was based on a second-order factorial design. Regression analysis was used to obtain mathematical models and response surfaces describing the influence of the studied factors. The results showed that the frying duration significantly depends on both heating surface temperature and compression pressure. Increasing the temperature from 120 to 140 °C reduced the process duration by approximately 35%. Increasing compression pressure from 3 to 7 kPa additionally reduced frying time by about 20%. Mathematical models describing the duration of the frying process and the yield of the finished product were obtained. Response surfaces were constructed to analyze the combined influence of the studied factors. The maximum product yield reached 0.91. Quality evaluation demonstrated improved sensory characteristics higher moisture content and lower shear force compared with products fried using the traditional pan-frying method. The obtained results confirm that increased compression pressure improves thermal contact between the product and heating surfaces and intensifies conductive heat transfer. The rational operating mode corresponds to a heating surface temperature of 140 °C and a compression pressure of 7 kPa which ensures minimal processing time maximum product yield and high quality of the finished product.
SELECTION OF RATIONAL DRYING MODES FOR WHEAT SEED GRAIN
The article considers the issue of carrying out one of the main technological processes before storing grain mass, which is grain drying. The material for which drying was performed was wheat seed grain. A feature of drying seed grain is that such grain is dried at a lower temperature because excessive temperature increase can cause protein denaturation and loss of seed germination. The article considers the analysis and carrying out of the drying process, the selection of rational modes of drying wheat seed grain in a laboratory convective dryer, as well as the study of the duration of the drying process of wheat seed grain depending on temperature and speed. The seed drying process was carried out by blowing heated air, which circulated through the supply and exhaust air channels through the grain layers. Due to the large number of transverse channels in the laboratory installation, a uniform distribution of the total volume of drying agents was ensured, its effective use in the drying chamber of the grain dryer. At the same time, due to the large number of transverse air channels in the grain dryer, there is a reduction in the layer of grain being dried and the grain is blown from both sides. This has a positive effect on the energy efficiency of the grain drying process and a reduction in energy costs. Drying was carried out with different grain layer thicknesses of 1.0, 1.5, 2.0 cm, different temperatures: 25; 30; 35; 40 ° C and a drying agent speed of 0.3 m/s. The dependence of the duration of the wheat grain drying process on the temperature and speed of the coolant in the shaft dryer was established. The results of the wheat seed grain drying process depending on the temperature and speed are presented. It was established that to reduce the moisture content of wheat grain from 25% to 15% with a grain layer thickness of 0.5 cm, the drying time is 1.6 times shorter at a temperature of 40 °C than at a temperature of 25 °C. An increase in the thickness of the grain layer to 1.5 cm leads to an increase in the drying time by 20%, which is 9 hours.
AUTOMATION OF THE FRUIT AND BERRY PUREE CONCENTRATION PROCESS IN AN EVAPORATOR
The article considers the problem of increasing the efficiency of fruit and berry puree concentration processes at food industry enterprises by automating evaporation plants. The relevance of reducing energy consumption, ensuring stable product quality and preserving biologically active substances during heat treatment is substantiated. It is established that traditional evaporators are characterized by an insufficient level of automation, which leads to instability of temperature regimes, excess energy consumption and deterioration of organoleptic indicators of the product. Modern approaches to the automation of evaporation processes are analyzed, in particular the use of intelligent control systems and the need to create adequate mathematical models for complex heat and mass transfer processes. The use of a rotary film apparatus is proposed as an effective means of intensifying the process of concentrating high-viscosity purees. The design of an automated experimental plant and the principles of its operation using microcontroller control and frequency control of the rotor drive are described. The influence of the main technological parameters – temperature, pressure and product flow rate – on the degree of concentration is determined. Experimentally established rational operating modes, which ensure maximum evaporation intensity without deterioration of product quality. It is proven that the implementation of an automated control system allows to stabilize thermal regimes, increase energy efficiency of the process, reduce processing time and ensure high quality of finished products. The results obtained confirm the prospects of using rotary film machines for processing pectin-containing raw materials and the need for further development of food production automation systems.
IMPROVEMENT OF THE TECHNOLOGY FOR BEEF STEAKS WITH ENHANCED BIOLOGICAL VALUE USING A COMPLEX FOOD ADDITIVE
At present, the meat industry in Ukraine faces a shortage of high-quality animal-derived raw materials. One of the promising approaches to addressing this issue is the use of non-traditional raw materials, in particular, marine algae such as Laminaria. Due to its high mineral content and complete amino acid profile, Laminaria contributes to the enrichment of minced meat products with biologically active components, enhancing their nutritional value and consumer properties. The aim of this study was to develop a technology for producing beef steaks using a complex food additive (CFA) based on iron oxide nanoparticles and powdered dried brown algae Laminaria japonica L. (kombu), aimed at improving the functional and technological properties of the minced meat, as well as increasing the biological value and quality of the final product. Synthesized iron oxide nanoparticles (IONPs) combined with Laminaria japonica L. powder were used to create the complex food additive, which was incorporated into the beef steak formulation at concentrations of 0.05%, 0.10%, and 0.15% of the total mass of the recipe mixture. The formulation was optimized, and the technology for producing beef steaks using the complex food additive (CFA) based on iron oxide nanoparticles and powdered dried brown algae Laminaria japonica L. (kombu) was improved. During the formulation development, the optimal ratio of ingredients for preparing the steaks was selected to enhance the functional and technological properties of the minced meat, as well as to improve the biological value and quality of the final product. The physicochemical, structural-mechanical, and functional-technological properties of the minced meat and the final beef steaks were determined.
ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
RISK MANAGEMENT AND CONTROL OF FOOD SAFETY IN CRAFT FOOD PRODUCTION
Introduction. Ensuring food safety is a key task of modern food production and an important prerequisite for protecting public health. Due to the growing demand for local, traditional, and artisanal food products, craft production is actively developing; it is characterized by small production volumes, the use of local raw materials, and a significant proportion of manual processing operations. Relevance. The specific features of craft production can increase the risk of biological, chemical, and physical hazards arising during the manufacturing process. Increasing consumer demands for food quality and safety, the need to comply with national legislation and international standards, as well as the harmonization of Ukrainian regulations with European ones, necessitate the implementation of effective risk management and product safety control systems. Purpose and Objectives. The purpose of the study is to substantiate approaches to risk management and food safety control in craft production. The main objectives are to identify the primary groups of hazards, analyze the characteristics of control system organization in small enterprises, and substantiate effective risk management measures. Research Methods. The methodological framework consists of systems analysis, structural-functional analysis, hazard identification methods, logical generalization of regulatory requirements, and a comparative analysis of food safety management practices. Results. It has been established that an effective risk management system in craft production must cover all stages of the production process: incoming raw material inspection, as well as technological, sanitary-hygienic, laboratory, and logistical monitoring of process parameters. The main groups of hazards were identified: biological, chemical, physical, and allergenic. It was demonstrated that the integration of HACCP principles, prerequisite programs for production organization, and digital monitoring technologies enhances the effectiveness of critical control point management and ensures product traceability. Conclusions. A comprehensive approach to risk management contributes to improving food safety, reducing production risks, and enhancing the competitiveness of craft enterprises. The implementation of modern control systems and digital technologies fosters a culture of production safety and ensures product compliance with international standards.
THE ROLE OF TECHNOLOGICAL CARDS IN ENSURING THE QUALITY OF CULINARY PRODUCTS
The role of technological and technical-technological cards in ensuring the quality and safety of culinary products in restaurant industry establishments has been investigated. The current state of regulatory framework in Ukraine has been analyzed, revealing the absence of a unified standardized system that would clearly regulate the structure and procedures for developing technological documentation. This leads to variability in approaches to the design of technological and technical-technological cards, complicates quality control of culinary products, and hinders the organization of production processes. It has been determined that technological cards are an important tool for production standardization, ensuring the reproducibility of formulations, control of raw material consumption, and stability of quality indicators of culinary products. A comparative analysis of technological and technical-technological cards has been conducted, along with a characterization of their structural elements and features of application in the practical activities of restaurant industry establishments. It has been established that errors in the development of technological documentation, including inaccuracies in formulations, lack of detailed descriptions of technological processes, and incorrect determination of storage conditions, may lead to deterioration in dish quality, increased costs, and reduced operational efficiency of restaurant establishments. The influence of the human factor and insufficient standardization on the occurrence of technological deviations has been substantiated. The feasibility of implementing digital technologies in the process of developing and using technological cards has been proven. It is noted that the use of modern software makes it possible to improve calculation accuracy, minimize errors, optimize production management, and ensure effective quality control of culinary products. The research findings confirm that improving technological documentation through its standardization and digitalization is an important direction for enhancing the competitiveness of restaurant industry establishments.
MICROBIOLOGICAL DISEASES OF CEREAL CROPS AND THEIR ROLE IN THE FORMATION OF GRAIN QUALITY AND SAFETY
The article summarizes current scientific approaches to the study of microbiological diseases of cereal crops and their role in the formation of grain quality and safety. Grain crops represent a fundamental component of global food security, and their quality is significantly influenced by microbiological factors throughout the entire production chain. The study focuses on the complex interaction between phytopathogenic and saprophytic microorganisms, which determine both the biological condition of plants during vegetation and the preservation of grain during storage. Special attention is given to fungal pathogens belonging to the genera Fusarium, Aspergillus, and Penicillium, which are among the most significant agents of grain contamination. These microorganisms not only cause plant diseases such as Fusarium head blight but also produce mycotoxins—highly toxic secondary metabolites that pose serious risks to human and animal health. The most common mycotoxins found in cereals include deoxynivalenol (DON), zearalenone, aflatoxins, ochratoxin A, and fumonisins. These compounds are characterized by high thermal stability and resistance to conventional technological processing, making them particularly dangerous contaminants in food and feed chains. The paper analyzes modern methods for detecting grain microflora, including classical microbiological techniques based on culturing on selective media, as well as advanced approaches such as polymerase chain reaction (PCR), real-time PCR, enzyme-linked immunosorbent assay (ELISA), and next-generation sequencing (NGS). These methods enable accurate identification, quantification, and characterization of microbial communities and toxigenic strains, thus providing a comprehensive understanding of the grain microbiome as a dynamic ecological system. In addition, the study examines the hazardous effects of microbial development in grain mass, emphasizing the toxicological impact of mycotoxins, including their immunosuppressive, carcinogenic, mutagenic, and hepatotoxic properties. The synergistic effects of multiple mycotoxins are also highlighted as a critical factor that increases overall toxicity and complicates risk assessment. The article further reviews contemporary and перспективні methods for controlling microbial contamination in grain. These include traditional approaches such as chemical pesticides and drying, as well as innovative technologies like ozonation, ionizing irradiation, cold plasma treatment, pulsed ultraviolet light, and the application of organic acids. Each method is evaluated in terms of its effectiveness, advantages, and limitations, particularly regarding its impact on grain quality and environmental safety. The findings demonstrate that no single method can ensure complete microbial safety of grain. Therefore, the implementation of an integrated control system that combines physical, chemical, and biotechnological approaches is considered the most effective strategy. Such an approach allows minimizing microbial risks while maintaining high quality and safety standards of grain products. The results of this study can be used to improve monitoring systems and develop advanced technologies for grain preservation and processing.
IMPROVEMENT OF FISH DISH TECHNOLOGY USING VEGETABLE RAW MATERIALS
The study presents the development of an improved technology for fish patties based on fish mince with the addition of pumpkin puree as a functional ingredient. The feasibility of pumpkin application was substantiated due to its content of β-carotene and pectin substances. An experimental formulation of fish patties with pumpkin was developed, along with a technological scheme using poaching as a heat treatment method to preserve nutritional value.
OPTIMIZATION OF THE FORMULATION OF BUTTER COOKIES ENRICHED WITH LOCAL RAW MATERIALS
Today, the concept of sustainable development is widely recognized worldwide. In the context of nutrition, sustainable development involves, in particular, the consumption of products that support human health, minimize environmental impact, and are produced with a focus on resource conservation. The use of local raw materials, including various by-products that ensure production circularity, is therefore highly relevant in the manufacture of such products. A promising ingredient for enriching confectionery products, particularly cookies, is regionally available raw material in Ukraine such as sunflower oil and walnut meal. The main objective of using these ingredients in cookie technology is to maximally enrich the final product with physiologically valuable substances. An important aspect of such enrichment is the optimization of formulations to determine the maximum feasible dosage of additives that ensures acceptable product quality. The aim of this study is to optimize the formulation of shortbread butter cookies with the addition of walnut meal (WM) and sunflower oil using mathematical modeling, specifically the method of an incomplete factorial experiment. The results of optimizing the formulation of butter cookies enriched with walnut meal and sunflower oil are presented. A “black box” model of cookie technology was developed, based on which the dosages of walnut meal, sunflower oil, and powdered sugar were selected as variable factors, while the cookie soaking capacity was chosen as the optimization parameter. Using the method of an incomplete factorial experiment, the study was designed and conducted, and based on the obtained results, a mathematical model of the cookie production process with walnut meal and sunflower oil was developed. According to this model, the optimal dosage of walnut meal in the cookie formulation is 15.3% of the total mass of ingredients, sunflower oil – 34.1% of the margarine mass, and powdered sugar – 17.0% of the total mass of ingredients. Cookies produced using the optimized formulation demonstrated superior organoleptic properties compared to the control sample, acquiring a distinct and pleasant nutty taste and aroma.
IMPROVEMENT OF JELLY CONFECTIONERY TECHNOLOGY WITH LOW GLYCEMIC LOAD
The growing prevalence of type 2 diabetes mellitus, obesity, and metabolic syndrome worldwide has prompted the food industry to develop confectionery products with reduced glycemic impact. Traditional jelly confectionery (marmalade, pastilles, jelly candies) typically contains 60–75 % sucrose and starch syrup, resulting in a high glycemic index (GI) of 65–80 units and substantial glycemic load (GL). The development of jelly products with GL below 10 units per serving represents a significant technological challenge, since sucrose performs not only sweetening but also structural, water-activity-regulating, and preservative functions in such products. The aim of the article is to provide scientific justification and technological recommendations for improving the formulation of jelly confectionery with low glycemic load through complex replacement of sucrose with natural and polyhydric sweeteners with reduced GI, using agar-agar as the principal structuring agent and inulin as a functional ingredient. The proposed model formulation contains erythritol (25 g), inulin (12 g), isomalt (8 g), steviol glycosides (0.12 g), agar-agar (1.4 g), fruit puree (15 g), citric acid (0.8 g), natural colorants and flavorings (0.3 g), and water (up to 100 g). The improvement of jelly confectionery technology with low glycemic load requires a complex formulation approach involving simultaneous replacement of sucrose with polyols and high-intensity sweeteners, combined with enrichment by functional ingredients such as inulin. Agar-agar demonstrates significant advantages as a plant-based structuring agent for sucrose-free jelly products. The proposed formulation theoretically provides a product with GI of 25–30 units, GL below 3 units per serving, and dietary fiber content allowing functional food labeling.
ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
GLUED INTESTINAL FILMS FROM BEEF RAW MATERIAL RESOURCE-SAVING TECHNOLOGIES IMPROVEMENT BY PHYSICAL AND CHEMICAL CROSS-LINKING
On the base of the generalization of well-founded modification approaches involving the use of effective physical and chemical cross-linking methods, resource-saving technologies have been developed for the production of glued intestinal films and casings from beef rounds: by local thermal coagulation with the formation of double-convex stiffening ribs; by local preparatory pre-hydrolysis treatment with lactic acid, compression, and tanning of cohesive seams with the formation of double-convex stiffening ribs; and by using an adhesive related construct (porcine serosa) with tannin tanning, including tanning intensified by electrophoresis. The implementation of these technological approaches provides the following possibilities: obtaining multifunctional intestinal films and materials derived from them through the creation of strong bonds via thermal treatment; joining both cut strips and tubular segments of varying lengths, thereby increasing process efficiency and improving the overall quality and functional and technological characteristics of natural casings. Among the practical advantages of the proposed improvement measures are: resource conservation and the conversion of beef rounds raw material remnants and waste into valuable, in-demand materials for food technologies – namely, natural casings and films for multifunctional applications; a high degree of preservation of the original universal functional and technological properties of natural casings and films owing to the localized nature of the modifications; and the possibility of use as an edible natural material across a wide range of products in food technologies. Results are presented for the assessment of organoleptic and functional and technological characteristics, as well as safety indicators, of glued intestinal films which are produced from beef rounds.
DEVELOPMENT OF TECHNOLOGY FOR SAMBUC-TYPE DESSERT WITH VICORISTAN PREBIOTICS
The present study focuses on the development of dessert products of the sambuk type with the incorporation of prebiotics and dietary fibers to create functional, sugar-free formulations. Model systems were prepared using apple, blueberry–raspberry, and apricot purees, combined with inulin, fructooligosaccharides (FOS), and polydextrose as prebiotic components, as well as apple fiber, berry fibers, and citrus fiber as structural and stabilizing agents. Agar-agar was employed as a gel-forming agent to provide proper consistency, while mechanical whipping was applied to form a stable foam structure. The study investigated the effects of varying concentrations of prebiotics (2–5 %) and dietary fibers (1–2 %) on foaming capacity, volume density, and whipping degree of the dessert mass in the absence of added white sugar. It was found that the addition of prebiotics significantly enhanced foam formation and stability, with the highest whipping degree observed at 5 % prebiotic and 2 % dietary fiber for each puree type. Inulin effectively stabilized the apple puree system, FOS improved the foaming properties of the blueberry–raspberry system by interacting with natural pectins, and polydextrose enhanced the structure of apricot puree-based systems. Dietary fibers contributed to uniform distribution of air bubbles and improved foam stability, with apple fiber matching the matrix of apple puree, berry fibers reinforcing the structure of berry purees, and citrus fiber stabilizing the denser apricot puree system. Statistical analyses confirmed the reproducibility of results and demonstrated significant differences between control samples and prebiotic-enriched formulations. The findings indicate that combining specific prebiotics and dietary fibers in sugar-free dessert systems can successfully create functional products with improved textural, foaming, and structural characteristics.
SCIENTIFIC SUBSTITUTION OF THE USE OF A STABILIZING MILK-VEGETABLE ADDITIVE IN THE COMPOSITION OF EMULSION LIQUORS
Milk-based emulsion liqueurs are complex polydisperse colloidal systems whose quality, sensory characteristics, and shelf life are largely determined by their colloidal stability. Destabilization processes such as flocculation, coalescence, creaming, and phase separation are intensified in the presence of ethyl alcohol. A decisive role in these phenomena belongs to the milk protein fraction, especially whey proteins, which are highly sensitive to pH shifts, temperature fluctuations, and changes in ionic strength. This sensitivity significantly complicates formulation design and limits the technological flexibility of traditional milk-based emulsion liqueurs. The study substantiates the feasibility of using a stabilizing milk-plant additive as a full or partial substitute for milk in milk-based emulsion liqueur technology. The stabilizing milk-plant additive is obtained from acid whey ultrafiltrate enriched with an extract of yacon (Smallanthus sonchifolius) leaves and further supplemented with sodium caseinate. The extraction of biologically active compounds from dried and ground yacon leaves into the whey ultrafiltrate was optimized using mathematical experimental design, taking into account particle size, hydromodule, pH, temperature, and extraction time. The efficiency of mass transfer was evaluated by dry matter content and physicochemical indicators of the extract. Unlike conventional milk systems, the stabilizing milk-plant additive forms a controlled protein–carbohydrate matrix in which sodium caseinate performs the function of the primary emulsifier and stabilizer of the fat phase. Establishing an equivalent sodium caseinate content relative to milk casein enables functional imitation of the milk phase in liqueurs while compensating for the absence of the natural casein complex and eliminating the destabilizing effect of whey proteins under alcohol exposure. The developed approach ensures stable physicochemical properties, improves emulsion stability and technological reliability, reduces caloric value, enhances functional characteristics due to plant-derived bioactive compounds, and expands the assortment of modern health-oriented alcoholic beverages.
STUDY OF THE EFFECT OF THE COMBINED INCORPORATION OF SPROUTED WHEAT FLAKES AND ROSEHIP POWDER ON THE QUALITY AND NUTRITIONAL VALUE OF BREAD
Bakery products occupy an important place in the human diet, which determines the increased requirements for their quality and nutritional value. In the context of growing interest in healthy nutrition, the use of natural plant-based ingredients for product enrichment is of particular relevance. The aim of this study was to investigate the effect of the combined incorporation of sprouted wheat flakes and rosehip powder on the quality and nutritional value of wheat bread. The object of the study was the process of bread quality formation when introducing enriching additives. Sprouted wheat flakes were added at 15% and rosehip powder at 6% of flour weight, both separately and in combination. Standard methods were used to evaluate organoleptic and physicochemical properties, including moisture, acidity, porosity, and specific volume, as well as the chemical composition of the products. It was found that the addition of sprouted wheat flakes led to a weakening of the dough structure and a slight decrease in bread volume, while rosehip powder improved the gluten network, enhanced gas-retaining capacity, and increased porosity and specific volume. Their combined use resulted in a synergistic effect, increasing specific volume by 8.5% and porosity by 20.6% compared to the control. The combined incorporation of the additives also improved the nutritional profile of bread. The content of dietary fiber increased by 2.2 times, while starch content decreased by 13.8%. Additionally, higher levels of tocopherol, thiamine, riboflavin, and niacin were observed. The obtained results confirm the feasibility of using sprouted wheat flakes and rosehip powder in combination to produce bread with enhanced quality and nutritional value. Further research should focus on optimizing the technological parameters of bread production with their incorporation, as well as studying changes in product quality preservation during storage.
RELEVANCE OF THE USE OF ENRICHED MILK-VEGETABLE ADDITIVES IN THE TECHNOLOGY OF MEAT CURED PRODUCTS AND PROSPECTS OF IMPORT SUBSTITUTION
A complete and balanced diet is an important factor in preserving the health of the population and maintaining an adequate level of vital activity of the organism. In modern conditions, the population's nutrition is characterized by a decrease in the consumption of biologically valuable products and an increase in the share of technologically processed food ingredients, which necessitates the development of new functionally oriented food products. One of the urgent problems of modern nutrition is the deficiency of mineral elements, in particular calcium, which plays an important role in the formation of bone tissue and the regulation of numerous physiological processes. A promising direction for increasing the nutritional and biological value of products is the use of functional ingredients of natural origin. In this context, the use of dairy-vegetable additives that combine sources of bioavailable calcium and biologically active compounds of plant raw materials attracts special attention. The purpose of the work is to scientifically substantiate the use of a dairy-vegetable enrichment additive in the technology of health-improving meat products. To achieve the set goal, an analysis of scientific sources on the problem of calcium deficiency in the population's diet was carried out, the functional properties of yacon leaves as a source of inulin and biologically active compounds were considered, and the feasibility of using chopped meat products as a matrix for enrichment with functional components was substantiated. It was established that the enriching dairy-vegetable additive, obtained on the basis of ultrafiltrate of whey from fermented milk cheese and extract of yacon leaves, contains bioavailable calcium compounds in the form of citrate, as well as inulin and other biologically active substances of plant origin. It was proven that its use in the technology of chopped meat products allows to increase their nutritional and biological value, while maintaining the proper organoleptic characteristics of the products. The use of the enriching dairy-vegetable additive in the technology of chopped meat products is a promising direction for the creation of functional food products. The use of such ingredients contributes to the correction of the mineral composition of products, increasing their consumer value, and creating the prerequisites for the development of innovative technologies and import substitution in the food industry.
INFLUENCE OF SPENT COFFEE GROUND EXTRACTS ON THE PHYSICOCHEMICAL PROPERTIES OF MINCED PORK SEMI-FINISHED PRODUCTS DURING STORAGE
Lipid oxidation in meat semi-finished products leads to the formation of undesirable compounds that deteriorate the nutritional composition (e.g., essential amino acids and fatty acids) and sensory attributes (color, odor, taste, and texture), thereby reducing shelf life and consumer acceptability. The insoluble residue obtained after coffee brewing is a by-product widely known as spent coffee grounds (SCG). Owing to their strong antioxidant properties, SCG can be effectively utilized as a natural antioxidant in the production of meat semi-finished products. The aim of this study was to investigate the effect of SCG extracts obtained using different extraction technologies on the physicochemical properties of minced pork semi-finished products during storage. The object of the study was fresh minced pork (ham cut) mixed with 1.5% salt and 20% pork fat. To achieve this aim, the following objectives were addressed: determination of rational parameters for subcritical SCG extraction; evaluation of the polyphenol content and antioxidant activity of subcritical SCG extracts; and analysis of quality changes in pork semi-finished products formulated with different amounts of subcritical SCG extracts, ethanolic Soxhlet SCG extracts, and the synthetic antioxidant BHT. The following parameters were evaluated: pH, lipid oxidation, polyphenol content, antioxidant activity, and color characteristics in the CIE Lab* system (L*, a*, b*, C*, h*). Subcritical SCG extracts were obtained using a high-pressure reactor (RVD-02-500). Physicochemical parameters of the extracts and semi-finished products were determined using conventional analytical methods. Subcritical water extraction was found to ensure maximum polyphenol recovery. The optimal extraction parameters for SCG (a 50:50 mixture of Coffea arabica L. and Coffea robusta, particle size 0.6 ± 0.1 mm) were experimentally established as follows: temperature 220°C, extraction time 35 min, pressure 4 MPa, and hydromodule 1:20. Six samples of pork semi-finished products were evaluated: control; F1 (0.05% ethanolic Soxhlet SCG extract); F2 (0.1% ethanolic Soxhlet SCG extract); F3 (0.05% subcritical SCG extract); F4 (0.1% subcritical SCG extract); and BHT (0.02% BHT). Comparative analysis of raw pork patties demonstrated that, compared with the control and BHT-treated samples, SCG extracts effectively improved storage stability at 4 °C for 9 days by maintaining pH and slowing lipid oxidation. On day 9, samples F3 and F4 (0.05% and 0.1% subcritical SCG extracts, respectively) exhibited the highest pH values (5.79 and 5.77) and the lowest levels of lipid oxidation (0.023 and 0.03 mg MDA/kg, respectively). Subcritical SCG extracts were more effective than ethanolic Soxhlet extracts and BHT in preserving product color during storage. The content of chlorogenic acid (CGA), total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) in the samples followed the order: T4 > T3 > T2 > T1. Assessment of antioxidant activity using DPPH• radical scavenging assay, ABTS•+ radical cation decolorization assay, ferric reducing antioxidant power (FRAP), and reducing power assay (RPA, ferricyanide/Prussian blue method) confirmed the effectiveness of SCG extracts in the same order: T4 > T3 > T2 > T1. Thus, subcritical SCG extracts can be incorporated into pork patty formulations to inhibit oxidative reactions and reduce quality deterioration during refrigerated storage at 4 °C.
ON THE ISSUE OF SEPARATION OF GRAIN MIXTURES WITHOUT ENERGY EXPENDITURES FOR THE SEPARATION PROCESS
The issues of cleaning grain mixtures from weed seeds and impurities that fall into a heap with the seeds of the main crop during harvesting are considered. The selection of features of grain mixture divisibility, methods and technical means is analyzed, taking into account the input parameters related to the raw materials being processed, as well as the design and operating parameters of grain cleaning machines. It is shown that the most effective separators are gravity separators, in which energy is not spent on the separation process. A method of gravitational separation of grain mixtures by friction under the action of gravity during the movement of particles along a cylindrical curvilinear surface is proposed. The movement of a material particle along the cylindrical surface of a gravity separator is considered. A calculation scheme of particle motion is given, and for various values of the friction coefficient, the dependences of the angular coordinate of the point of separation of the particle from the separator surface and, taking into account this order, the corresponding location of the distribution product receivers are obtained. Graphs of the dependence of the angles α and β on the friction coefficient of the mixture particles along the cylindrical friction surface are constructed. A schematic diagram of a gravity separator with a separating cylindrical friction surface is proposed.
Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
IMPROVEMENT OF THE LAYOUT OF THE DRIVE SCHEMES OF VIBRATION SEPARATORS
The issues of improving the layout of the drives of the working body of seed cleaning machines are considered namely the layout of the two-shaft unbalanced vibration exciters of the directed action of the exciting force with an electric motor placed in the system of the oscillating part of the separator. It is shown that the proposed schemes for regulating the angle of oscillation of the working body of the separators are currently imperfect and in most separators are structurally complex. The paper proposes two layout schemes for the drive of the working body of seed cleaning machines with the placement of the electric motor on the end or side wall of the vibratory exciter depending on the layout of the working body of the seed cleaning machine itself. For both layout options dependencies are proposed with the help of which the scheme and shape of the layout of the drive sled are calculated which allows simplifying the procedure for adjusting the directionality of the oscillations of the working body of seed cleaning machines.
INNOVATIVE SOLUTIONS IN THE DEVELOPMENT OF PACKAGING FOR FOOD AND PROCESSING INDUSTRY PRODUCTS
The article explores innovative approaches to the development of packaging for food and processing industry products in the context of modern environmental, technological and economic challenges. The current trends in the development of packaging materials are analyzed, in particular the introduction of biopolymers, active and intelligent packaging systems that are able not only to ensure product safety, but also to interact with it, responding to changes in the internal environment. The advantages of using biodegradable materials based on polylactide, starch and cellulose are considered, as well as problems associated with their mechanical stability and production cost. Particular attention is paid to the concepts of “smart packaging” and “active packaging”, which involve the use of sensory elements, freshness indicators, RFID technologies and nanomaterials. The paper provides a comparative characteristic of traditional and modern packaging materials, and also presents a scheme for introducing innovative solutions into packaging production, which takes into account the stages from material selection to environmental efficiency assessment. The importance of combining the functionality of packaging with the principles of sustainable development and circular economy is emphasized. The results obtained allow us to formulate recommendations for further improvement of packaging technologies for the food industry, aimed at reducing the negative impact on the environment, improving product quality and efficiency of logistics processes. The article has practical value for specialists, scientists and manufacturers working on the implementation of environmentally friendly innovations in the packaging industry.
IMPROVING THE DESIGN OF MEMBRANE EQUIPMENT FOR CONCENTRATING AND PURIFYING JUICES
The article considers the theoretical principles of improving the design of membrane equipment for concentrating and purifying juices. The current state of membrane technologies is analyzed, the main problems of the operation of the devices are identified, and a design concept with turbulizing inserts is proposed, aimed at increasing the efficiency of mass transfer, reducing membrane contamination, and improving the energy efficiency of the process.
APPLICATION OF PHYSICAL AND MATHEMATICAL METHODS AT THE EXAMINATION OF DRY BREAKFAST FOODS
The object of the study is the breakfast cereals from different manufacturers. The aim of the article is to prove the possibility of using physical and mathematical methods for studying the dispersed composition of breakfast cereals during their commodity and customs examinations and expanding the possibilities of exporting these products based on assessing their quality.
differential distribution functions of pores by radius
IMPROVING THE RECIPE OF CHEESE MOUSSE WITH DIETARY FIBER AND THEIR INFLUENCE ON ORGANOLEPTIC PROPERTIES
The article presents the results of research of the formulation of ingredient composition for the dessert products production using cottage cheese mousse with added dietary fiber as an example. The relevance of this work is determined by the modern society's need for food products that combine high nutritional and biological value with attractive organoleptic characteristics. Among various directions of recipe improvement, particular importance is given to the use of natural functional ingredients, specifically plant-based dietary fibers, which positively affect the product structure, its stability, and nutritional value. Cottage cheese mousse was selected as the research object. It is characterized by a delicate texture and high biological value due to the content of complete milk proteins. Traditional cottage cheese mousse receipts have certain disadvantages which are structural instability during storage, risk of whey separation, and elevated fat content, which reduces their dietary appeal. For enhancing the technological and consumer properties, citrus fiber was incorporated into the receipt as a natural source of dietary fiber. Its main properties include high water and fat absorption ability, emulsifying ability, ability to stabilize consistency, and prevention of syneresis. The study demonstrated that the addition of citrus fiber in the amount of 0.5…1.2% of the mixture mass allows achieving an optimal balance between maintaining delicate and light texture and improving structural and mechanical properties. At this concentration, the mousse was characterized by homogeneous consistency, elasticity, and absence of moisture separation during storage. Increasing the fiber content above 1.5…2.0% resulted in undesirable changes: excessive thickness, reduced airiness, and the appearance of a floury mouthfeel, which negatively affected the organoleptic properties of the dessert. A model of the recipe composition of cheese mousse with the addition of citrus fiber was developed.
TECHNOLOGY AND QUALITY OF SOUCES BASED ON COMPOSITIONAL MIXTURES
The article presents a technology for sauces with incorporating a compositional mixtures. Comprehensive research using organoleptic, physicochemical methods have proven the possibility and feasibility of using a composition of dietary supplements (dry demineralized whey, soy protein-fat supplement, gum arabic, pectin) to increase nutritional value and improve the quality of sauces. The developed mixture of dry whey and soy flour was added to the recipe of the sauces instead of flour. The classic sauce recipe was used as the control sample. New sauces with dry whey and compositional mixtures were prepared. Dry whey and composite mixtures are characterized by a high protein content, which has certain functional properties and play a major role in the process of structuring of sauce emulsion. The possibility and expediency of using the composition of dry whey and compositional mixtures to improve the nutritional properties and quality of sauces have been' experimentally proven. An important indicator of the structural and mechanical characteristics of sauces is shear stress. The content of mineral substances in the developed sauces increased: potassium - 1.25–4.3 times, calcium - 3.3–6.4 times, magnesium - 1.7–2.7 times, phosphorus - 1.2–2.9 times, iron - 1.6–8.5 times compared to the control. Analysis of the vitamin composition of the developed sauces revealed an increase in the content of vitamins. When studying the storage periods of the developed sauces, the number of mesophilic aerobic and facultative anaerobic microorganisms after storage (t = 4°C, 24 h) is 1.86–2.07•102, which is 6–9% less compared to the control. No mold fungi and yeasts were detected in the control and experimental samples.
EFFICACY OF ALTERNATIVE FLOURS AS FUNCTIONAL STABILIZERS FOR PROTEIN-FAT EMULSIONS IN MEAT PÂTÉ
This research is driven by modern food industry trends toward developing products with improved nutrient profiles and the rational utilization of secondary raw materials. Traditional meat pâté formulations are often high in fat, while the significant potential of collagen-rich materials, particularly pork skin, remains underutilized. A promising approach involves their use as protein-fat emulsions (PFEs) stabilized by alternative flours (oat, buckwheat, and pumpkin). This method aligns with circular economy principles and enriches the final product with functional ingredients. The objective was to scientifically validate and develop a technology for liver pâté, partially replacing fat with these PFEs, and to evaluate their quality characteristics. A control and three experimental samples were prepared. The experimental samples incorporated 15% emulsion (50% pork skin, 15% oil, 25% water, and 10% of the respective flour), replacing a portion of the raw fat and water. Samples were assessed using standard organoleptic, physicochemical (moisture, protein, fat, and ash content), and microbiological methods. The addition of PFEs did not impair organoleptic properties (taste, aroma, texture). Furthermore, protein and fat contents in the experimental samples showed no significant difference from the control. A significant moisture reduction (from 66.4 g to 62.2–63.2 g) was observed, indicating the high water-binding capacity of the plant-based stabilizers. The most substantial advantage was the product's mineral enrichment: the ash content in the test samples (2.65–2.85 g) was nearly double that of the control (1.45 g). All samples met microbiological safety requirements. Consequently, the study confirms the technological feasibility of using these developed PFEs, demonstrating a rational use of collagen-rich raw material and enhancing the nutritional value of pâté while maintaining high consumer appeal.
INNOVATIVE APPROACHES TO CREATING A HEAT-STABLE JELLY FILLING WITH PECTIN
The article discusses innovative approaches to the development of thermally stable jelly filling based on low-esterified citrus pectin with the use of a complex food additive (CFA). The problem is driven by increasing demands for quality, safety, and nutritional value of flour-based confectionery products with jelly fillings. The main objectives are to enhance the thermal stability of the filling, stabilize its gel structure during baking and storage, and improve the organoleptic, physicochemical, and functional properties of the product. The study used model pectin systems with the addition of 0.1–0.2 % CFA and experimental samples of thermally stable jelly fillings. Evaluations included organoleptic characteristics, physicochemical properties, water-holding capacity, thermal stability, storage changes, as well as biological and energy value of the product. It was found that adding 0.15 % CFA promotes the formation of a stable three-dimensional gel structure, increases gel strength and thixotropy, enhances water-binding capacity, and reduces moisture loss during thermal processing and storage. The experimental samples exhibited improved organoleptic properties: transparent, homogeneous structure, stable color, and pleasant aroma. The optimal pectin content is 5 %, and the CFA concentration is 0.15 % of the total recipe mass. The formulation and technological scheme for producing thermally stable jelly filling were developed, and its biological, nutritional, and energy value were determined. The economic feasibility of implementing this filling in industrial production was demonstrated, ensuring increased stability, quality, and competitiveness of confectionery products.
SYNERGISTIC EFFECT OF EXTRUSION AND VEGETABLE ADDITIVES: A COMPARATIVE ANALYSIS OF VISCOSITY CHANGES IN WHEAT, CORN, AND BARLEY PASTES
The modern food industry shows a growing demand for functional extruded products enriched with natural ingredients. However, the interactions within multi-component systems, such as grain-vegetable blends, during extrusion are complex and not fully understood. The purpose of this study was to conduct a comparative analysis of the effects of extrusion processing and the addition of carrot and beet on the rheological properties (kinematic viscosity) of pastes derived from wheat, corn, and barley, in order to identify these synergistic effects. Methods. Three types of grain (wheat, corn, barley) and their blends with fresh carrot or beet puree (5% w/w) were processed using a single-screw extruder under constant thermomechanical conditions. To evaluate the changes in starch properties, aqueous suspensions of the ground extrudates were prepared. The kinematic viscosity of the resulting filtrates was measured at a controlled temperature using a capillary viscometer and compared with the viscosity of pastes from native grains. Results. Extrusion processing significantly increased the kinematic viscosity of aqueous filtrates for all grain samples compared to their native counterparts, with the most pronounced effect observed for barley. The addition of vegetable components had a varied, grain-dependent effect. Carrot addition consistently caused a slight increase in viscosity for all cereals, which is attributed to the thickening effect of soluble pectins. In contrast, beet addition showed a complex behavior: it had a negligible effect on wheat paste viscosity, slightly increased it for corn, but caused a dramatic decrease for the barley-based extrudate. Conclusion. The study demonstrates that the impact of vegetable additives on the rheological properties of extruded products is highly dependent on the specific grain matrix. The results reveal a strong synergistic effect between the sucrose-rich beet and the unique polysaccharide system of barley. It is concluded that sucrose acted as an effective plasticizer, intensifying the thermomechanical degradation of barley polymers during extrusion, which led to a significant reduction in paste viscosity. These findings highlight the importance of selecting specific grain and vegetable combinations to control the final product's rheological properties and texture.
DEVELOPMENT OF PASTA PRODUCTS WITH ENHANCED NUTRITIONAL VALUE
The article presents the study results of the development of functional pasta products through the enrichment of receipts with flaxseed meal and rosehip powder. The relevance of this work is determined by the need to expand the range of healthy food products on the Ukrainian market and to address the problem of the low nutritional value of pasta made mainly from soft wheat. The purpose of the research is development and scientifically substantiation of optimal pasta receipt with increased content of biologically active substances. During the experiment, control and three experimental pasta samples were produced, with a total content of 10% plant additives but with different ratios of flaxseed meal and rosehip powder. The comprehensive analysis of the organoleptic and cooking properties of the obtained samples was conducted. It was established that the incorporation of these additives positively affected on the nutritional value of the product by enriching it with dietary fiber, protein, omega-3 fatty acids, and vitamin C. On the base of the research results, the optimal receipt contained 5% flaxseed meal and 5% rosehip powder. This sample demonstrated the best balance between organoleptic characteristics (pleasant taste with a slight sourness, uniform reddish tint), cooking properties (shape retention rate after cooking of 94.4%), and nutritional value. Laboratory analysis confirmes that the developed product contains 10.73% protein, 6.1% dietary fiber, and 32.5mg/100g of vitamin C, it allows its classification as a functional food product. The proposed technology is promising for implementation in food industry enterprises for import substitution purposes and to meet the growing consumer demand for healthy food.