Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
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.
ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
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.
ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
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.
ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
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.
USE OF MODIFIED STARCHES IN THE TECHNOLOGY OF MILK AND CREAM SAUCES
Modern food industry is characterized by increased demand for sauce products with controlled rheological properties and stable consumer characteristics. Modified starches as functional ingredients open new opportunities for creating innovative milk and cream sauces, which determines the relevance of studying their technological potential. The aim of the work was to investigate the influence of modified starches on the formation of rheological properties and structural-mechanical characteristics of milk and cream sauces, and to determine optimal technological parameters for their production. Rheological methods were used to determine viscosity characteristics of starch dispersions, microscopic studies to evaluate the structure of starch granules under different technological processing regimes, as well as organoleptic analysis of textural properties of the obtained systems. It was established that modified starches are effective structure-forming agents for creating stable milk and cream sauces with controlled rheological properties. The non-Newtonian nature of starch dispersions was experimentally confirmed, with viscosity depending on shear rate and modified starch concentration. It was found that with increasing starch concentration, the system viscosity increases significantly, allowing regulation of sauce consistency according to technological requirements. The influence of technological factors on rheological characteristics of the systems was investigated. Prolonged thermal treatment leads to viscosity reduction, while the combination of thermal and mechanical effects decreases viscosity compared to control samples. Microscopic studies confirmed that applied technological regimes do not lead to destruction of starch granules. Thermal treatment increases the degree of granule hydration, while mechanical impact is accompanied by system aeration with preservation of structural integrity. The obtained starch dispersions are characterized by short creamy texture and light flowability at room temperature, which meets technological requirements for milk and cream sauces. Optimal concentrations of modified starches were established to achieve necessary organoleptic and structural-mechanical properties of finished products. Research results confirm the prospects of using modified starches as functional ingredients for developing innovative sauce products in the food industry. The established patterns of influence of starch concentration and technological parameters on rheological properties of systems create a scientific basis for optimizing the production technology of milk and cream sauces with predictable consumer characteristics. The obtained results can be used by food industry enterprises for developing production technologies of milk and cream sauces using modified starches, which will ensure creation of products with controlled quality indicators and increased stability during storage.
TECHNOLOGICAL FOUNDATIONS FOR THE DEVELOPMENT OF FOOD PRODUCTS WITH A FOAMY STRUCTURE BASED ON CHICKPEA AQUAFABA
In recent years, plant-based proteins have garnered considerable attention from researchers and practitioners due to their lack of allergenicity, alignment with diverse consumer dietary preferences, and contributions to sustainability issues. The article characterizes the features of the foaming process in food systems and traditional foaming agents. The experience of scientists in utilizing plant-based proteins is analyzed, with their functional properties as foaming agents in food systems examined, emphasizing traditional sources (soy, peas, chickpeas, wheat) and alternative raw materials—aquafaba. Aquafaba, a viscous liquid obtained during the cooking of legumes, aligns with sustainability principles in its production and focuses the attention of theorists and practitioners owing to its ability to replicate the functional properties of egg whites. The influence of extraction, protein modification, and optimization of aquafaba’s foaming capacity depending on preparation conditions is considered. The overall chemical composition of chickpea aquafaba under typical hydrothermal processing parameters, which determines its surface-active properties, has been investigated. The dependence of foaming capacity and foam stability in food systems based on chickpea aquafaba on dry matter content, pH, and the presence of foam structure stabilizers has been studied. The feasibility and appropriateness of using chickpea aquafaba as an effective foaming agent in food products have been demonstrated. The obtained results enabled the development of a model technological scheme for producing food products with a foam structure based on chickpea aquafaba.
STUDY OF PARAMETERS OF THE SEPARATION PROCESS OF MILLET SEEDS ON A GRAVITY FRICTION SEPARATOR
The results of the analysis of the physical and mechanical properties of millet seeds and seeds of littering the heap after its collection are presented. It was found that most littering can be separated on seed cleaning machines, which are equipped with sieves with rectangular and round holes, but chickweed and mouseweed seeds can be separated only partially, so the results of the research are undoubtedly relevant. For cleaning the heap, general-purpose separators with pneumatic-sieve-trier working bodies are mainly used. Most littering and impurities that differ from millet seeds in size and aerodynamic properties are separated on such separators, but the seeds of difficult-to-separate weeds chickweed and mouseweed are close in size and aerodynamic properties to millet seeds. Therefore, it is impossible to separate them on these machines without significant costs of the main crop as waste. The purpose of the study is to determine the rational parameters of the process of separation of millet seeds on a gravitational friction separator using active planning of the experiment and conducting a graph-analytical analysis of the results obtained. Materials and methods of research. The article applies theoretical and computational-experimental methods based on the provisions of mathematical statistics, using the Compass 3D and MathCad program packages and the methodology for planning a multifactor experiment with conducting a graph-analytical analysis. Millet seeds of the 2023 harvest littered with weed seeds were taken as the material. To clean the millet heap from difficult-to-separate impurities, a simple design of a friction separator with a mixture feed perpendicularly inclined separating deck installed at an angle to the horizon by an inclined feeder. The results of experimental studies of the influence of the angles of inclination of the deck and feeder, as well as the material supply on the output of purified fractions of the friction separator of millet seeds, are presented, and the rational parameters of its operation are determined using active planning of a multifactor experiment, which is noted in the conclusions of the work.
ON THE ISSUE OF CLEANING AND SORTING OF DENT SEEDS
The results of the study of the physical and mechanical characteristics and separation of dill seeds from weed seeds, the results of sorting dill seeds and determining the similarity of seeds of each fraction are presented, which indicates the relevance of this work. An analysis of recent studies and publications shows that dill is an annual, popular garden plant that is grown as a spice for the food industry. The purpose of the research is to substantiate the processes of cleaning dill seeds from weed seeds and sorting them by size characteristics. The article uses theoretical and computational-experimental methods using an electron microscope and the Compass-3D program. Dill seeds of the 2024 harvest, grown at the Institute of Vegetable and Melon Growing of the NAAS of Ukraine, were used for the research. It was established that a large number of weeds and mineral impurities get into dill seeds when they are harvested. The results of measuring the geometric dimensions of the width and length of dill seeds and weed plants are presented, which were carried out using image fixation with an electron microscope with subsequent transfer of images to the Compass program, in which seed size measurements were carried out. A micrometer was used to measure seed thickness. The work shows that special machines for cleaning dill seeds are not produced, but general-purpose grain cleaning machines are used, the most popular of which are sieve machines or separators with pneumatic-sieve-trier working bodies. Cleaning and sorting of dill seeds was carried out on laboratory sieves and checking for similarity of the obtained fractions, showed high efficiency of cleaning and sorting of dill seeds by size, as stated in the conclusions to the work.
ON THE ISSUE OF SUBSTANTIATION OF THE METHOD FOR DETERMINING ROLLING FRICTION COEFFICIENTS AND THE DEVICE FOR ITS IMPLEMENTATION
The paper considers the issue of substantiating the method for determining the coefficients of rolling friction and the device for its implementation. The methods for determining the coefficients of static, sliding and rolling friction are analyzed. The relevance of the paper lies in the fact that the methods for determining the coefficients of static friction are based either on determining the friction force using dynamometers and on this basis determining the coefficient of static friction, or on the use of inclined surfaces. The aim and objective of the research is to substantiate the method for determining the coefficients of rolling friction and the device for its implementation. The paper applies theoretical and computational-experimental methods based on the provisions of theoretical mechanics and methods of statistical processing of experimental data. Millet, rapeseed, pea and soybean seeds were used to study the angles and coefficients of friction. It is shown that the proposed devices for determining the coefficients of rolling friction of individual small particles, for example grains, are complex in design and are not produced by industry. It is shown that friction plays a significant role both in our lives and in many branches of technology. It is present in everyday actions, in the use of transport and other means of transportation, where friction is necessary to prevent slipping and ensure safety. It is noted that friction can also be negative, for example, in various mechanisms when the movement of bodies relative to each other is difficult, and sometimes the movement itself. The paper substantiates the method for determining the coefficients of rolling friction, in which the essence of the process of determining the rolling coefficient of a particle consists in fixing the angle of inclination of the inclined plane on which the particle is located, with its gradual increase until the beginning of the particle's movement, determining the tangent of this angle and multiplying it by the radius of the particle.
TECHNICAL REVIEW AND INTELLECTUAL PROPERTY ASPECTS OF INNOVATIVE MEMBRANE TECHNOLOGIES IN JUICE PRODUCTION
This article presents an analytical and review study of membrane processes and equipment used for juice purification and concentration in the food industry. Special attention is given to technological innovations and the role of intellectual property in protecting membrane solutions. The paper highlights current trends, practical applications, and patent landscape relevant to membrane technologies in juice processing.
OPTIMIZATION OF THE RECIPE COMPOSITION OF CUPCAKES ENRICHED WITH EXTRUDED SUNFLOWER SEED FLOUR (FESSK)
The actual direction in the production of confectionery products from flour is the use of new types of raw materials to improve the quality and nutritional value of confectionery. The flour product is a cupcake that uses local raw materials helps reduce food waste and stability of the AGRO -FOOD ecosystem. Due to the chemical composition of the seeds of extruded sunflower, sunflower seeds are a unique raw materials ingredient containing polyunsaturated fatty acids and a complex of water and fat-soluble vitamins. It is shown that the introduction of flour from the extruded nucleus of sunflower seeds provides, along with increased nutritional value of the formation of the necessary physico-chemical and structural-rocological properties and allows you to attribute a new product to the category of functional. It is established that with a partial replacement of the PLVG by 5.0%; 10.0%; 15.0% FESSK the output of the finished product increases by 4.7%; 4.9%; 5.0% respectively. What can be explained by FESSK stabilizing and moisture capacity. It is established that a partial replacement of PBVG by 5.0 %; 10.0 %; 15.0 % FESSK improves texture and appearance (shape, surface, breaking) of cupcakes at the expense of water and fat-holding capacity of FESSK. The best organoleptic performance has products when replacing PBVG by 10.0 % beans, that is, when the BPVG ratio: FESSK = 90:10. The rational mass fraction of flour from the extruded nucleus of sunflower seeds was determined - 10.0% of the total weight of flour. This new food product has revealed the advantages of consumption compared to similar products that are already on the market.
flour from extruded sunflower seeds (FESSK)
IMPROVEMENT OF METROLOGICAL SUPPORT FOR QUALITY MANAGEMENT OF INTESTINAL PRODUCTION PRODUCTS
Окреслено визначальну роль метрологічного забезпечення в ефективності управління якістю продукції кишкових виробництв – натуральних оболонок. Наведено аналіз та узагальнення комплексу функціонально-технологічних, захисних властивостей, показників безпечності кишкових оболонок та методів їх визначення. Обґрунтовано необхідність розробки комплексу заходів, метрологічних та організаційно-технічних рекомендацій з метою всебічного контролювання характеристик кишкових оболонок та управління їх якістю.
USE OF BANANA PEEL IN FOOD PROCESSING: PROBLEMS OF INEDIBLE COMPONENTS EXTRACTION
The global production of bananas exceeds 150 million tons annually, generating substantial waste in the form of banana peels, which constitute 35–40% of the fruit’s mass. These peels, rich in dietary fiber (up to 50%), polyphenols, pectin, and minerals, represent a valuable resource for food technologies. However, their utilization is hindered by the presence of antinutritional compounds, such as oxalates (0.1-0.5% dry weight) and cyanides (<1 mg/kg), which pose health risks and affect product safety. This article addresses the urgent need to develop effective methods for removing these compounds to enable the safe incorporation of banana peels into food products, contributing to waste reduction and sustainable food production. The primary objective of this study is to evaluate chemical, thermal, enzymatic, and combined methods for extracting oxalates and cyanides from banana peels, assess their impact on bioactive compounds, and demonstrate practical applications in food formulations. Experimental procedures involved processing 1 kg of fresh Cavendish banana peels using: (1) chemical extraction with 0.1 M acetic acid and 0.5% NaHCO₃, (2) thermal treatment via blanching (100°C, 8 min) and drying (65°C), (3) enzymatic treatment with oxalate oxidase and cyanide hydratase, and (4) a combined blanching-enzymatic approach. Analytical methods included HPLC for oxalates and spectrophotometry for cyanides. Results showed that the combined method was the most effective, removing 85% of oxalates and 97% of cyanides while preserving 92% of polyphenols. Chemical and enzymatic methods achieved 60–78% oxalate reduction, while thermal treatment was more effective for cyanides (87%). Processed peels were incorporated into bread (10% peel powder), yogurt (0.5% pectin), and energy bars (15% peel powder), increasing fiber content by 20–25% and antioxidant activity by 15%, with acceptable sensory scores (4.3–4.5/5). The study concludes that banana peels can be safely utilized in food technologies following proper processing, with combined methods offering optimal safety and functionality. These findings support sustainable food production by valorizing waste, though challenges remain in scaling technologies and ensuring regulatory compliance. Future research should focus on cost-effective processing and standardized protocols to facilitate industrial adoption.
TECHNOLOGICAL ASPECTS OF FORMATION OF QUALITY INDICATORS OF MUFFINS WITH HIGH CONTENT OF NUTRIENTS
The article presents the results of scientific research on the development of a muffin recipe using an innovative component – flour derived from the extruded kernel of sunflower seeds (BEYANS). The main objective of the study was to enhance the technological properties of the muffin production process by enriching the dough with valuable nutrients and improving its structural, mechanical, and sensory characteristics. The experimental data confirm that the incorporation of BEYANS in quantities ranging from 5% to 15% of the wheat flour mass leads to significant improvements in the physical and chemical properties of both the semi-finished dough and the final baked goods. It was observed that the use of BEYANS resulted in increased moisture retention, higher bulk mass, and improved product yield. Simultaneously, there was a noticeable reduction in density, alkalinity, and thermal processing losses. These effects are attributed to the functional composition of BEYANS, which includes a high protein content (38.73%) with a well-balanced amino acid profile, a significant proportion of soluble proteins (76.35%), and fat (4.87%) rich in unsaturated fatty acids. The additive also contains 22 essential elements (including macro-, micro-, and ultra-microelements), along with a complex of biologically active substances, such as fat- and water-soluble vitamins, and 19 amino acids (10 essential and 9 non-essential). Muffins containing BEYANS demonstrated superior organoleptic qualities, improved textural properties (lower crumbliness and compressibility), and enhanced freshness retention over 30 days of storage, compared to traditionally produced muffins. The enrichment with BEYANS contributed to a substantial increase in protein, ash, and fat contents, while reducing carbohydrate levels. Based on the results, the 10% substitution level of BEYANS for wheat flour was identified as optimal, providing a balance between technological feasibility and nutritional enhancement. The proposed formulation and production process open up possibilities for the creation of functional confectionery products aimed at targeted nutritional support. These muffins may be recommended as part of specialized diets, including those intended for military personnel, individuals with increased physical demands, or populations requiring enriched nutritional intake during periods of recovery or stress.
TECHNOLOGY OF PROTEIN FISH CONCENTRATE PRODUCTION
This article presents the results of research focused on developing a production technology for protein fish concentrate from Black Sea sand smelt (Atherina pontica), a widely available and nutritionally valuable small pelagic species in the Black Sea basin. The relevance of the study lies in addressing the need to enhance Ukraine’s food security by ensuring the rational and efficient utilization of domestic aquatic bioresources, particularly underutilized fish raw materials. The study involved an analysis of the physico-chemical composition of the raw material, including moisture, protein, and ash content, determined in accordance with national standards. A step-by-step technological scheme for producing fish concentrate is proposed, consisting of three subsystems: raw material preparation (defrosting, mechanical processing, gutting, washing, and mincing), drying (at 50, 70, and 100 °C), and final processing (grinding, sieving, pasteurization, and packaging). The drying kinetics were studied, and the influence of temperature regimes on moisture loss rate, residual protein content, and the sensory and technological qualities of the finished product was assessed. It was found that drying at 70 °C is optimal in terms of energy efficiency and preservation of protein functionality. The rehydration properties of the dried product were evaluated at different water temperatures. It was shown that concentrates dried at 50 and 70 °C exhibited higher water absorption coefficients than those dried at 100 °C, which is attributed to a lower degree of protein denaturation at lower drying temperatures. These findings highlight the potential of using Black Sea sand smelt as a high-protein ingredient in culinary and foodservice applications. Thus, the developed technology enables effective utilization of low-value fish raw materials, expands the range of protein-rich food products, reduces waste, and enhances the nutritional value of dishes based on natural protein components.
TECHNOLOGICAL FEATURES OF COMPLEX FLOUR MIXTURES
This study investigates the technological properties of composite flour mixtures containing premium wheat flour, sprouted wheat grain flour, and carob powder in various ratios. The research focuses on analyzing the impact of these formulations on the rheological behavior of dough, including elasticity, dough development time, and degree of softening, in order to determine their suitability for different bakery and functional food applications. The experimental data revealed that increasing the proportion of sprouted wheat flour and carob powder significantly affects the physical characteristics of the dough. At lower substitution levels (80:10:10 and 70:15:15), the flour mixtures maintain acceptable dough development time (5.4–5.2 minutes) and sufficient elasticity, allowing their application in traditional baked goods such as bread, buns, puff pastry, and enriched cookies. As the proportion of functional components increases (60:20:20 and above), the dough becomes more fluid and less stable, making it unsuitable for products requiring a strong gluten structure. However, these mixtures are well-suited for the development of health-oriented and gluten-reduced products, including soft cookies, vegan brownies, fitness snacks, dry mixes, and children’s dietary products. Based on the results, the study provides practical recommendations for using specific flour mixture compositions in accordance with their technological behavior. The 80:10:10 and 70:15:15 formulations are optimal for conventional bakery products, while higher ratios of 60:20:20 and beyond are more appropriate for dry mixes, no-rise baked goods, and functional snack applications. This research highlights the potential of alternative plant-based ingredients to diversify and improve the nutritional profile of flour products, aligning with modern trends in health-conscious, vegan, and functional food production.
STUDY OF QUALITY INDICATORS OF ENERGY BARS BASED ON DIETARY IRON SUPPLEMENT
The article highlights the relevance of using a dietary iron-containing supplement based on heme iron for the development of energy bars with anti-anemic properties. The objective, object, and subject of the study are defined. The results of research on the physicochemical and functional-technological properties of raw materials used for the production of energy bars with anti-anemic properties are presented. Rational concentrations of formulation components have been established, and a production technology for energy bars based on a dietary iron-containing supplement has been developed. The chemical composition of the developed energy bars was investigated. The obtained results indicate that the developed energy bars surpass control samples in the content of most nutrients. In particular, the iron content increases by 1.27–1.29 times, other micro- and macroelements by 1.52±0.75%, vitamins by 1.36±0.41%, proteins by 1.16–1.18 times, and ash content, indicating a balanced nutrient composition of the final product. Microbiological studies confirm that the experimental samples comply with regulatory standards during 75 days of storage. It has been proven that the optimal content of the dietary iron-containing supplement at a level of 3.0% of the formulation mixture ensures high nutritional value, stability of physicochemical properties, and compliance with sanitary and microbiological standards. The addition of 3.0% of the iron-containing supplement reduces the risk of microbial contamination due to its antibacterial properties.
MODERN TECHNOLOGIES, CHALLENGES AND PROSPECTS FOR CREATING ANALOGUES OF MEAT PRODUCTS
The article presents the results of analytical research on the current state and features of technologies for the production of meat analogs. The relevance and advantages of such products, including environmental sustainability, ethics, potential safety, variability of ingredients and flavor profiles, are noted. It is determined that vegetable and cultured meat have potential, but also certain disadvantages and prospects for technology development. The key ingredients of meat product analogs and their functions in the technological system are characterized. It is determined that the key technological challenges in the production of meat analogues are the reproduction of the structure of native meat, its color, taste, aroma, and nutritional properties. The problematic elements for further research are identified, in particular, the existing gap between analogs and real meat in terms of texture, color, taste, aroma, and nutritional properties. It is noted that mixing and blending of various plant materials to obtain functional properties is currently an actual practice. In this case, the emphasis should be on functionality for use in meat analogs, rather than on classical functionality such as purity and solubility. Another direction is to explore new protein sources and structuring technologies. Studying the interaction of components is also crucial for the development of meat analog technologies. In terms of texture, an important area of research is the transformation of plant globular proteins into fibrillar structures, the use of dietary carbohydrates to increase the viscosity and pseudoplasticity of meat analogues, and the use of a fatty component of plant origin (solid, liquid oils or their blends) to form the structure. It is also important to take into account the amino acid profiles of different protein sources and incorporate a variety of protein sources, implement appropriate approaches to increase the nutritional value of meat analogues and reduce losses during production, take into account the problem of imitating meat flavor and aroma, which is to reproduce the complex flavor profile of meat, and achieve the appropriate meat color.
INNOVATIVE TYPES OF FERMENTED MILK CHEESE AND CHEESE PRODUCTS FOR HEALTHY NUTRITION
Recieps of innovative types of fermented milk cheese and cottage cheese products for healthy food have been proposed, scientifically substantiated and developed. Herbal mixtures were used as an innovation in their production. The recipes of herbal mixtures consist of fruit and vegetable additives obtained by deep processing methods from traditional types of vegetable raw materials (pumpkin, carrot, sweet pepper, garlic, parsley root, celery root) in the form of cryopastes, as well as fruit and vegetable additives from other types of traditional raw materials (black currant, beet, apples, lemons) in the form of finely dispersed powders. Fruit and vegetable additives are distinguished by a high content of biologically active phytocomponents with health-promoting effects (natural coloring agents, aromatic substances, dietary fiber, etc.). The presence of these substances in the product eliminates the need to use traditional food additives (coloring, flavoring and structuring agents), which can negatively affect human health. It is shown that fruit and vegetable additives obtained by deep processing methods from traditional types of raw materials in the form of cryopastes and finely dispersed powders are sources of natural biologically active phytocomponents that contribute to strengthening the body's defenses. Recieps of frozen and powdered vegetable mixtures have been developed, which differ in the types and ratio of cryo- and powdered fruit and vegetable additives, respectively. The resulting mixtures are characterized by a high content of biologically active phytocomponents and do not contain synthetic food additives. The resulting mixtures are used in the development of innovative types of fermented milk cheese and cottage cheese products for healthy nutrition.
USE OF SOY FIBER AS A SOURCE OF DIETARY FIBER IN THE RECIPE OF EMULSION-TYPE SAUCES
With taking into acoount global nutrition trends and growing interest in healthy lifestyles, there is an increasing demand for products with reduced undesirable components but enhanced nutritional value. It is commonly believed that cold sauces are high in calories and not particularly beneficial due to their significant fat content. This research paper highlights the relevance of fiber use in developing a range of emulsion-type sauces. For the model system creation, corn oil is used in the amount of 37-39%, which provides the stability of cold sauces by preventing the separation of oil and water; egg powder 1.0-2.0%, which allows obtaining sauces with properties that preserve quality without separation for extended periods; skimmed milk powder 2.0-2.5% – for emulsion stability, texture improvement, flavor enhancement, and extending the cold sauce shelf life; white sugar 1-2% – as a flavor additive and preservative; drinking water 45-46%; and corn starch in the amount of 1-2%, which can make the sauce more stable and convenient to use while helping to stabilize the emulsion. The innovative aspect in cold sauce production technology is the use of fiber. Adding soy fiber to the recipe in the amount of 1.5-2.5% improves the sauce texture, provides homogeneity throughout its entire shelf life. This allows achieving the desired sauce consistency without use artificial stabilizers. Additionally, it is important that soy fiber contains ballast substances and residual soy protein, which are valuable from the perspective of biological benefits and healthy diet principles. The fiber, which it contains belongs to dietary fibers and can be used as an additive to enrich products with ballast substances. Protein residues, in turn, open prospects for developing various functional and technological approaches.
RESEARCH THE QUALITY OF SHORTBREAD PRODUCTS WITH MEAL ADDITIVES DURING STORAGE
The article presents a technology for shortcrust pastry products incorporating a composition of -walnut and sesame seed meals. Comprehensive research using organoleptic, physicochemical methods have proven the possibility and feasibility of using a composition of walnut meal and sesame seeds to improve the consumer properties and safety of shortbread cookies. In the developed shortcrust pastry products, the addition of meal led to an increase in proteins, fats, carbohydrates, namely fiber and minerals such as Calcium, Magnesium, Phosphorus, Iron. The composition of walnut meal and sesame meal was used in a ratio of 70:30, respectively. The developed mixture of meal was added to the recipe of the shortbread semi-finished product instead of flour in the amount of 20 %. The classic shortbread cookie recipe was used as the control sample. Shortbread cookies of the studied samples were baked at a temperature of 180-200°C for 10-12 min. The quality of shortbread cookies is assessed according to DSTU 3781:2014. A 5-point scale has been developedfor sensory evaluation of the quality of shortbread cookies. The possibility and expediency of using the composition of walnut meal and sesame meal to improve the nutritional properties and safety of shortbread cookies have been' experimentally proven. After 25 days, such products retained the taste and aroma almost unchanged, due to slower oxidative processes resulting from the increased content of vitamin E. The peroxide value of the tested sample of cookies during this period was 16.6% less than the control sample, which also indicates slower oxidation of fats. Microbiological studies showed that after 25 days of storage, the total viable count (MAFAnM) in the cookies with the meal composition did not exceed established safety standards.
IMPROVEMENT OF THE GRAIN STORAGE PROCESS FOR SPRING TRITICALE
Тriticale, a hybrid of wheat (Triticum) and rye (Secale), is a promising cereal crop due to its high adaptability to adverse growing conditions, resistance to diseases, and good nutritional properties. However, ensuring the preservation of its grain quality during long-term storage remains a significant challenge. Grain storage conditions, particularly temperature, play a crucial role in maintaining the physical, biochemical, and sanitary indicators of quality. This study aims to evaluate the effect of different temperature regimes – including regulated (+5 °C and –5 °C) and unregulated (ambient room temperature, +25 °C ) – on the primary quality indicators of spring triticale grain during storage over 16 months. The experimental research was conducted using grain samples of different spring triticale varieties: Aist Kharkivskyi, Lebid, Khlibodar, Oberih, Dar Khliba, and Sontsedar. The indicators analyzed included test weight (grain bulk density), thousand-kernel weight, germination energy, and contamination by microscopic fungi, particularly Fusarium, Alternaria, and Penicillium species. The results demonstrated that the regulated temperature regime of +5 °C provided the most favorable conditions for maintaining the quality of triticale grain. In this regime, test weight losses were minimal across most varieties, with changes not exceeding 1-2%, and thousand-kernel weight remained relatively stable. For example, in the Oberih variety, test weight decreased by only 8 g/L over 16 months, while in the Sontsedar variety, it remained almost unchanged. Similarly, germination energy was preserved at high levels – up to 86% in the Dar Khliba variety – indicating good physiological quality and high viability for seed use. Storage at –5 °C demonstrated mixed results. While this low temperature significantly suppressed fungal development – particularly Fusarium spp., which showed a decrease or minimal growth during storage – it also had varied effects on physical and physiological indicators depending on the variety. In some cases, such as the Aist Kharkivskyi variety, a noticeable decrease in test weight was observed, possibly due to the structural effects of prolonged exposure to sub-zero temperatures on the grain. Unregulated storage under ambient room temperature conditions resulted in a steady decline in all analyzed quality indicators. Test weight and thousand-kernel weight decreased significantly across all varieties. Germination energy declined by more than 20% in several samples, and fungal contamination increased substantially, reaching up to 9% Fusarium infection in Aist Kharkivskyi and 8.3% in Khlibodar. These findings confirm that unregulated conditions are unsuitable for the long-term preservation of spring triticale grain. Microscopic fungal contamination is a major factor affecting grain quality during storage. Fusarium was the most dominant pathogenic fungus, especially under unregulated conditions. However, regulated storage at +5 °C slowed down fungal growth, and storage at –5 °C was the most effective in preventing fungal contamination altogether. The species composition of fungi shifted depending on the temperature and storage duration, with Penicillium and Alternaria being present in all regimes but showing less aggressive development at lower temperatures. Overall, the findings of this study confirm that temperature control is a key factor in ensuring the long-term preservation of spring triticale grain. The regulated regime of +5 °C is recommended as the optimal storage condition, ensuring the stability of both physical and physiological grain quality indicators while also limiting microbial contamination. The use of –5 °C storage can be justified when fungal contamination is a major concern, though its application should be tailored to specific varieties due to possible negative effects on structural and germination properties. These results have practical implications for grain storage technologies and can help optimize post-harvest handling strategies for spring triticale in industrial and agricultural settings.
UPGRADED TECHNOLOGY AND TECHNICAL SOLUTIONS FOR THE PREPARATION OF HEALTHY CONFECTIONERY VIROBITS
The purpose of this study is to create a technology for the production of marmalade using a three-component vegetable and fruit paste, which includes pumpkin, apples and dogwood. The development of vegetable and fruit paste solves important tasks: ensuring the necessary structure of marmalade, achieving high organoleptic indicators without the use of artificial dyes and essences, enriching the chemical composition and giving the product functional properties. Due to the use of short-term low-temperature concentration and the optimal ratio of raw materials (pumpkin, apple, dogwood), the paste is characterized by a high content of functional components. The study of its composition showed the presence of dynamic viscosity ‒ 280 Pa∙s, non-starch polysaccharides ‒ 3.89±0.11 g, vitamin C ‒ 1.89±0.05 mg, β-carotene ‒ 21.13±0.60 mg. For an effective concentration process at a temperature of 55…65 °C, a viscosity interval of 5 to 35 Pa∙s has been determined. The improved marmalade production technology ensures higher quality of the finished product. The marmalade mass before gelatinization at a temperature of 80…82 °C has a viscosity that is 24% higher than the control sample. An improved vacuum evaporator with an increased heating surface has been proposed for the process of boiling the marmalade mass. Processing the marmalade mass allows reducing the specific heat consumption by 40% compared to the traditional evaporator (MZS-320). The finished marmalade has a rich ruby color, a lingering consistency, an increased content of pectin substances and vitamin C ‒ almost twice as much as in the control sample. The product is also enriched with vitamins A, C, E, β-carotene and contains a greater amount of macro- and microelements. According to the content of pectin substances, vitamin A, β-carotene and potassium, marmalade can be classified as a functional product, since the daily requirement for these substances exceeds 10%. The proposed technology can be successfully implemented at confectionery enterprises.
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