The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a concentration of 0.5% is found to be appropriate. The bread volume increases to 236 cm3.100g-1 in comparison with the control sample in water – 202 cm3.100g-1. It is proved that the suggested additives in the amounts of 0.5 ‒ 1.0% Helios-11 and 0.5% CMC solution cause 100% resistance of egg white foam. In this case, the foaming ability increases with the addition of Helios-11 only in amounts up to 1.0%, then decreases for higher amounts of Helios-11 or in the presence of CMC. This can be explained by the increase in density of the whipping mass and the ability of both additives to thicken solutions. In the presence of the additives, the foamy texture of the dough changes. The number of large pores (0.7 – 1.5 mm) decreases almost fourfold, and the number of small and very small pores (0.1 ‒ 0.5 mm) increases significantly. The index of form resistance of the control sample is 32, and in the presence of 0.5% CMC with 0.5 ‒ 1.0% APC is 20 ‒ 21, which indicates a decrease in the surface tension of the aqueous solutions with additives, to a large extent, in the case of joint use.

Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effective counter-jet homogenizers. The purpose of these studies is to increase the efficiency of machines of this type through fuller use of their kinetic energy. To achieve this, the design of a ring reflector was developed and experimental studies were carried out to determine its influence on the efficiency of milk fat dispersion in a counter-jet homogenizer. Calculations were made to determine the reflector’s design parameters. An installation for experimental research has been developed, in which the required milk pressure is created with the help of compressed carbon dioxide. The dispersive indices of the milk emulsion were determined by computer analysis of milk sample micrographs obtained with an optical microscope and a digital camera using Microsoft Office Excel and Microsoft Visual Studio C# software using the OpenCV Sharp library. As a result of research, the formula for defining the angle of the reflector top has been determined analytically. Experimental studies proved its validity and allowed determination of the optimal diameter. A comparison of the dependence of the degree of homogenization on the excess pressure in a counter-jet homogenizer proves a 15 – 20% increase in the degree of dispersion when using a reflector. At the same time, specific energy consumption does not increase. Comparison of the distribution curves of milk fat globules by size after counter-jet homogenization and homogenization with a reflector suggests that the average diameter of fat globules for the experimental method decreases from 0.99 to 0.83 μm. This indicates the high quality of the dispersal characteristics of the milk emulsion after processing in a counter-jet homogenizer with a reflector.

The demand for monofloral, original, and special (functional) kinds of honey, or those with geographical indication, is forecast. At the same time, there is a need to improve the methods for determining the botanical and geographical origin of honey. The purpose of the research was to select and apply a variety of techniques for identifying the botanical origin of honey for its correspondence to acacia species. Samples of honey from the Kyiv, Odesa, and Dnipro regions extracted in the spring and summer period were used in the research. Organoleptic, physicochemical, NMR spectrometry, and advanced melissopalynology methods were applied. The tests were carried out at the laboratories of the Department of Certification and Standardization of Agricultural Products, NULES, Ukraine; the Ukrainian Laboratory of Quality and Safety of Agricultural Products; and the Bruker BioSpin GmbH company (Germany). According to the research results, the requirements for acacia honey were met by the organoleptic method for samples B1 and B2; by the physicochemical method for A0 and A2; by NMR spectroscopy for not a single sample, all being assessed as polyfloral; and by pollen analysis for B1 and B2. The conducted studies confirm the need for a comprehensive approach to the identification of the botanical origin of honey for its conformity to acacia species. There is a need to review the physicochemical indicators for the compliance of honey with the acacia species obtained in Ukraine. After all, even the modern NMR spectrometry technique indicated that the specially fabricated sample that did not contain acacia pollen grains was acacia honey. Identification of the botanical origin of monofloral honey, in particular acacia, should be carried out in the following sequence: pollen analysis (by dominant pollen grains), safety (presence of antibiotics, pesticides), physicochemical parameters according to international requirements, organoleptic parameters.

Understanding and enacting standardized food safety practices in a global economy is important. In 2018, a comprehensive food safety training program, including courses in sanitation, food microbiology and mycology, thermal processing, Hazard Analysis and Critical Control Points, cereal quality, and food defense, was delivered to food industry professionals, students, and faculty members in Kyiv, Ukraine. The curriculum included lectures, hands-on laboratories, as well as case studies and product development activities. Prior to the delivery of the curriculum, demographic data were collected (n = 33). Participants' food safety knowledge, attitude, behavior, and skills were assessed prior to the program starting and after program completion (immediately and 6 months later). Food safety knowledge of participants immediately after the program and 6 months later was significantly higher (p < .05) than before the program started. Immediately after the delivery of the curriculum and 6 months later, the participants' food safety attitude and behavior were positively enhanced, with longterm, sustained changes in proper food safety practices, training requirements, and regulations. Additionally, handwashing skills were improved significantly because of the training program. Use of case studies and product development activities demonstrated positive impacts on participants' food safety learning experience in terms of awareness of their knowledge, communication skills, and the ability to connect scientific concepts and real-life examples. To our knowledge, little information exists on the use of these training tools with international audiences. This information may be useful to food industry professionals, researchers, and academics who are interested in finding ways to improve the global safety of the food supply through training and education.

разрабоТка робоТоТехнологического коМплекса инТеллекТуального управления производсТвоМ хлеба для ТерриТорий с Техногенной нагрузкой Разработан комплекс производства инновационных сортов хлеба для населения, проживающего на территориях с высоким уровнем загрязнения. Предложено в системе производства опары-теста использовать ультразвуковую кавитационную дезинтеграцию. Получены эмпирические зависимости, позволяющие идентифицировать и контролировать технологические процессы производства хлеба в среде роботов-интенсификаторов. Разработана архитектура многоуровневой системы интеллектуального управления поддержки принятия решений производством хлеба. ключевые слова: ультразвуковая кавитация, процесс опаратесто, производство хлеба, среда роботов-интенсификаторов.

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Сучасні дослідження функціональних можливостей організму військовослужбовців Збройних Сил та інших військових формувань України в зоні бойових дій, а також лікування та реабілітації поранених підтверджують необхідність удосконалення раціонального харчування.  Найбільш ефективним лікувально-профілактичним засобом є харчові продукти, біокомпоненти яких здатні мобілізувати природні захисні сили організму і захистити організм військового, оптимізуючи його функціональний стан. Прикладом такої продукції є розроблений авторами новий вид молочних напоїв на основі концентрату сироваткового білку, отриманий шляхом ультрафільтрації (КСБ-УФ) і природних сировинних комплексів.