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The research used the seeds of long flax of the "Vruchy" variety and oil-curly flax of the "Original" variety. To extract mucus, whole flax seeds were hydrated for 3 hours. in tap water, at a ratio of 1:20 and a temperature of 18 – 20 °C with constant stirring with a magnetic stirrer. This study aimed to evaluate the effect of temperature and duration of extraction on the yield of mucilaginous polysaccharides in aqueous solution from flaxseed. Change range: the temperature is selected in the range from 0 °С to 100 °С with a step of 20 °С; with a duration, ranging from 10 min to 140 min in 10 min increments. The yield of polysaccharides from flax seeds was determined for each combination of controlled factors. It was established that in the first 10 – 20 min. there is an increase in the yield of polysaccharides and the rate slows over time. For 90 min. equilibrium occurs at a temperature of 80 °C. This period of the process is optimal for the extraction of mucilage-forming polysaccharides from flaxseed. The mass of the extracted polysaccharides, from the mass of the seeds after a time of 95 min was 5.74%, and 6.00% at a temperature of 80 °С. A package of applied statistical programs was employed during the research to process the experimental data. A mathematical model of the process of extracting mucus-forming polysaccharides in an aqueous solution of flax seeds was built using regression analysis methods. The obtained regression equations determined the optimal regimes of the sought values in terms of temperature (80 – 85 °C), time (85 – 90 min) and conducted in compliance with the prescribed amount of water of 200 cm3. Within 10 – 20 min the formation of a transparent gel capsule around the flax with a phase separation boundary under seed contact with water, which does not change further. This indicates the completion of the hydration process.

The article evaluates the energy resources of the components of the environment and the prospects for their use on the redistribution with the creation of local zones of cooling and heating. The physical basis of the principle and systems of redistribution and transformations of energy resources of environments with coverage of the role of compensation processes is given. The use of closed energy circuits with intermediate energy sources, which are subject to phase transitions of evaporation and condensation, and data of energy potentials of ambient air, which are practically achievable for use on this basis, is proposed. The article shows the advantages of arranging systems for redistribution of thermal potentials based on the use of phase transitions of material media. Determination of energy balances of energy redistribution systems is carried out with the indication that in the end, such a method is the most energy-efficient. Upon completion of technological tasks, local areas with different energy potentials and temperatures degrade in dissipation processes and transform to the level of environmental indicators. This means interfering with the environment only at the level of energy costs in compensation processes. The article shows the transition to secondary recovery systems of energy resources based on the use of primary energy sources in environmental transformations at the levels of increasing their energy potentials and providing phase transitions with appropriate mathematical formalizations. A regression analysis of the feasibility of using primary energy potentials is given. It is proved that in the heat pump due to the generated mechanical energy the heat return at the level of the lost one. The estimation of the general condition of processes at power effects is given. The offered air pump and system of realization of a refrigerating cycle are considered. The redistribution of energy potentials of natural, forcibly created environments or systems and the synthesis on this basis of powerful heat fluxes in combination with advanced control methods, allows you to control their values of thermodynamic parameters.

The method of preparation of wheat paste based on discrete and impulse influence on components is revealed. The basis of the research of the vapors preparation method is the formation of a liquid mixture of interacting dosing components in a suspended state. The interaction occurs due to the humidification of the pulverulent suspended state of the layer of flour particles by a scattered jet of liquid under pressure. The development of this technological process and equipment is considered. A thorough analysis of the mixing of components in a suspended state. The influence of a set of experimental and theoretical researches is noted, where the results of the theoretical direction are aimed at the creation of mathematical models, simulation of the process with the use of the possibility of computer engineering. The characteristics of thermal processes for the transition region from the surface of the flour to the massive formed medium are given, taking into account the effective thermophysical characteristics of the medium in the form of dependences obtained theoretically and experimentally. Dependencies are taken into account as well as heat and mass transfer processes when the liquid phase interacts with flour: external heat and mass transfer processes when interacting in a suspended state on the flour surface and change of working environment with the formation of bonds, and internal mass transfer processes when moving moisture and heat inside the flour particle.

The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.

This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out. It is noted that sugar plays the role of a plasticizer, reducing the rate of gelatinization of starch while reducing the viscosity peak. The use of dry demineralized whey (DDW) in legume butter technologies contributes to the formation of a stronger structure of the protein component and the development of a spatial structure, which gives it certain structural and mechanical properties. Three main directions of technological use of confectionery butter were established, which are based on structural characteristics of consistency: 1 – confectionery butter used to cover confectionery products and as a layer for them (CP – Confectionery Products), where the main indicator of consistency is extensibility; 2 – confectionery butter used for making flowers, as a decorative element for flour confectionery (SC – Sugar Confectionery)), where the main indicator of consistency is an equivalent ratio of extensibility and forming ability; 3 – confectionery butter used for modeling shaped products, as a decorative element for flour confectionery products, where the main indicator of consistency is the forming ability. The results of studies of the rheological characteristics of legume butter with dry demineralized whey (DDW) and coconut oil are presented. It was ascertained that DDW and coconut oil lead to changes in the state of legume butter, changing the values of rheological characteristics. The rational content of DDW and coconut oil in the composition of legume butter while ensuring high functional and technological properties was proved. The optimal ratios of components of the developed legume butter were mathematically grounded.

The results of researches of rheological and adhesion characteristics of marzipan pastes with dry demineralized whey (DDW) and glycerin are given. The positive effect of dry demineralized whey and glycerin on the characteristics of model compositions of marzipan pastes has been established. The component compatibility of DDW and almonds has been confirmed. It has been experimentally established that DDW and glycerin lead to changes in the structural state of marzipan pastes, changing the quantitative values ​​of rheological characteristics. It is confirmed that with increasing DDW concentration, the indicators of deformation and plasticity increase. The indicators of elasticity and resilience of marzipan paste decrease, which in general leads to an increase in molding ability. The surface effect on the properties of marzipan pastes with dry demineralized whey and glycerin was carried out. The technological expediency of using glycerin in the composition of marzipan pastes with DDW to increase their plasticity and pliability while maintaining high molding properties is substantiated. The rational content of glycerin is established, which allows regulating the adhesion properties within the set limits for paste-like finishing semi-finished products from marzipan masses. The rational content of DDW and glycerin in the composition of marzipan pastes while ensuring high functional and technological properties in the application of confectionery flour on the surface is substantiated. Mathematical modeling of adhesion behavior of marzipan pastes is carried out. The adhesive properties of the pastes are mathematically substantiated and their ability to have flexibility under the action of the applied shear stress is confirmed within the established limits. Its currents are considered and substantiated. A study of moisture absorption by flour confectionery when covered with marzipan paste is provided. The wetting angle is considered and the work of adhesion is determined. Based on researches the directions of use of the developed marzipan pastes in confectionery production as finishing semi-finished products for a covering and as a layer for flour confectionery products and modeling of figured products are offered.

A promising way to create gluten-free foods based on purposeful use of ingredients with a wide range of technological properties is analyzed. Steps to regulate the structural and mechanical properties of gluten-free dough have been determined. These steps allow to improve the structural-mechanical and organoleptic characteristics of the biscuit semi-finished product, to adjust the nutritional value. To determine the technological effect, we considered the connection between the recipe components and the properties of the dough when forming a foamy structure of gluten-free cupcake products. The influence of the design parameters of the mixer (independent factors xi) on the foaming process (Q) has been determined, that is, determining the productivity magnitude from the changes of three main factors: from the attack angle of the frontal surface of the plate working body α, the distance between the plates (step) t and the rotation frequency of working body n. The stability of the foam formed and the rate of its settling and the role of the liquid phase of the dough during short storage before baking were investigated. The comparative characteristics of the microstructure of wheat flour (WF) and extruded corn flour (ECF) in the ratios are presented: a) WF – 100 wt.%; b) WF: ECF – 80:20 wt.%; c) ECF – 100 wt.%. In the tested mixtures, the moisture-holding capacity increases for the sample containing 20% by weight of extruded corn flour two and a half times, and three times for the sample with extruded flour to 100% by weight. With an increasing proportion of extruded corn flour in the flour mixture, the dough density increases and the optimum value is in the range of 0.444 – 0.446 kg.m-3. The comparative characteristic of the microstructure of the samples is given, which has the appearance of foam with the existing and even distribution of air bubbles which later form the porous structure of the biscuit of the semi-finished product. Thus, the size of the formed bubbles of air with the content of wheat flour and starch have a large difference in diameters, in the sample of biscuit dough using ECF 100 wt.% – almost the same size, and between the channels are formed that promote the equalization of air pressure in the middle of the foam system of biscuit dough. It was found that the use of 20 wt.% and 100 wt.% of corn extruded flour contributes to the formation of a fine porous structure of biscuit dough.

An analytical analysis of the action of rolls on the medium and its behaviour at adhesion bonds with its surface are carried out. The methods and means of carrying out researches on determination of surface roughness are offered, and the experimental setting for determining the adhesion strength is developed. To reveal the essence and understanding of the general research execution, a number of hypotheses for the determination of adhesion are given and a generalized approach to the definition of adhesion is given. The physical nature of the influence of the roughness of the roller surface on the injection of the dies depends on the shape and angle of roughness, the application of mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties. The nature of the contact interaction of the dough with the rough surface of the roller working organ in the injection nozzle of the fumigation machine is established. Violation of these mutual relations leads to the production of poor-quality products and a reduction in the efficiency of the machine. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria influencing the process according to each particular period of the deformation stage are substantiated. The obtained data give an answer to a number of questions about the possibility of interaction of the surface of the working bodies from the environment. On the basis of their data, the actual change in the contact adhesion in the roller unit of the molding machine with a comparative analysis of existing ones with the newly designed design is considered. It is established that in order to provide a constant area of actual contact, which contributes to better adhesion, and, accordingly, the passage of a qualitative process of tightening, compression and pouring, the necessary condition is the consistency of the specified criteria. This means that the actual contact area , varies from to depending on the ratio of parameters.

The physical essence of the formation and influence of bacteria on the surface of technological equipment in the dairy industry is considered as an essential factor leading to contamination of dairy products and is a major hygienic problem. The ability of microorganisms on the surfaces of technological equipment to form biofilm forms and requirements for steel grade, relief, and its roughness were analysed. The effect of surface roughness on promoting or preventing adhesion and reproduction of biofilm forms of bacteria, which reduce the efficiency of sanitary processing of dairy equipment and thereby increase the microbial contamination of dairy products with shortened shelf life, is substantiated. Research about the process of bacterial adhesion to the surface of metals with different roughness depending on the size and shape is presented. It is found that on the surface of stainless steel with roughness 2.687 ±0.014 micron film formation process in Escherichia coli and Staphylococcus aureus are similar from 3 to 24 hours and does not depend on the size of the bacteria, and accordingly allows us to argue that rod-shaped and coccid bacteria attach freely in the hollows of the roughness are the beginning of the process of the first stage of biofilm formation. It is found that on the surface of stainless steel with roughness 0.95 ±0.092 micron film formation process in S. aureus is more intense than in E. coli. Thus, within 3 hours of incubation, the density of biofilms formed S. aureus was 1.2 times bigger than biofilms E. coli, by the next 15 hours of incubation formed biofilms S. aureus were, on average, 1.3 times denser. It is established that S. aureus due to its spherical shape is able to fit in the hollows of the roughness 0.95 ±0.092 μm and faster to adhere to the surface at the same time. E. coli, due to its rod-like shape, with such surface roughness, can adhere to the cavities only over its entire length. It is proved that by surface roughness 0.63 ±0.087 μm film intensity S. aureus was, on average, 1.4 times faster than E. coli, for roughness 0.16 ±0.018 micron film formation process took place equally for S. aureus and E. coli, but biofilms were lower in density than those formed on roughness 0.63 ±0.087 micron. Studies suggest that the use of equipment in the dairy industry with a roughness of less than 0.5 microns will reduce the attachment of microorganisms to the surface and reduce the contamination of dairy products.