The paper is devoted to the study of the processes of heat and mass exchange, when drying ferrocene containing wastes of winemaking (FWW), and to the preparation of those wastes to be fed to dairy cattle. The goals of the article are: to determine the amount of energy costs for drying FWW that are necessary for calculating the net cost of feed additives, and to estimate the economic efficiency of the suggested technological and technical solutions; and also to justify and develop the methods for estimating quantitative parameters when removing liquid from the wastes of wine production. Moisture and heat exchange are studied in the “heat agent - drying object” system for convective and infrared drying. A combined method is proposed for drying winemaking waste, to substantiate the sequence of stages and parameters of the process, a graph-analytic model, that is dwelled on the basic principles of convective and infrared drying, is designed. Numerical calculations helped to obtain graphical dependences of the energy costs of the drying process on the air velocity in the drying chamber at different temperatures of the air (for convective and infrared). The model of drying in the form of comparative graphical dependences of the reduced value of the drying speed to the heat flux on the moisture content of the mass subjected to drying is presented. Given the above data, it is recommended to use combined two-phase drying: in the first phase, use infrared radiation, when in the second phase - convective way, in order to reduce the humidity of ferrocene containing winemaking wastes from initial moisture content of 80% to the required value of 18-20% with the further use as neutralizing additives in the feed of dairy cattle. It is also suggested to use the renewable energy sources for heating in order to cut the expenses in the phase of convective drying.

The article is devoted to the improvement of the curd mass production technology developed by the authors earlier, in particular, the selection of the fruit component to be added to the product to improve its nutritional qualities. Besides, the organoleptic and physicochemical characteristics of the proposed product have been evaluated and its fatty acid composition has been analyzed in order to confirm the beneficial properties of the curd under consideration. The relevance and novelty of the topic lies in the use of a fruit component that has not been previously used in such technologies, as well as in the creation of the product having a balanced content of nutrients, vitamins, and antioxidants.

The article is dedicated to the study of the raw materials in the Republic of Crimea, as well as to the assortment of enriched dairy products and the development of an enriched curd product. The relevance and novelty of this technology lies in the fact that the oil obtained from grape seeds is used as the added component. It has therapeutic properties that have been repeatedly proven. The objectives of the work were to substantiate the production technology of the curd product with the addition of grape seed oil for therapeutic purposes and to develop the technology, which will allow to obtain a product with high nutritional properties, the physicomechanical structure required by the standard, as well as to minimize the loss of beneficial components that make up grape seed oil.