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Force-deformation and force-relaxation experiments were performed on amaranth seeds puffed at 290, 330 and 370°C. Less force and energy was required to cause a given deformation in seeds processed at 290°C than in those puffed at 330 and 370°C. It was also observed that the forces and energies required to produce a given deformation did not differ significantly (p £ 0.05) for seeds puffed at 330 and 370°C. The three-element generalized Maxwell model and Peleg model were applied for modeling force relaxation of puffed amaranth seeds. It was found that the generalized Maxwell model predicted the experimental data better than the Peleg model. The elastic parameters and asymptotic residual force of the generalized Maxwell model were significantly affected by puffing temperature, showing an increase with its rise. Relaxation times were not significantly affected by the puffing temperature. It was concluded that a higher puffing temperature resulted in a more rigid material and less viscous behavior.

An analysis of the state of affairs in the theory and practice of implementation of technologically integrated projects in various applied fields was carried out. The peculiarities of the implementation of the technologically integrated projects of the “European Green Deal” for the production of ecologically clean fuel from agricultural waste were analyzed. The expediency of developing a method of coordinating the configurations of technologically integrated “European Green Deal” projects for the production of ecologically clean energy from agricultural waste on the territory of a given region, taking into account their specific project environments, was substantiated. As a result of the conducted research, a method of coordinating configurations of the technologically integrated “European Green Deal” projects for the production of ecologically clean energy from agricultural waste in the territory of a given region, taking into account their specific project environment, was developed. This method involves the implementation of five stages, which ensure consideration of the specific design environment of each region and the type of agricultural raw materials for energy production. This method involves the modeling of individual projects, which makes it possible to increase the accuracy of determining their value indicators, taking into account risk. The balancing of the technologically integrated projects of the “European Green Deal” for the production of clean energy from agricultural waste was carried out on the basis of maximizing value for stakeholders and minimizing risk. On the basis of the proposed method, the computer program “Balancing technologically integrated projects” was developed. The use of this computer program for the given project environment (conditions of LLC “Lutsk Agrarian Company” of the Volyn region, Ukraine) made it possible to forecast the specific value and risk of individual projects involving harvesting raw materials from corn waste. The statistical characteristics of the distribution of the projected specific value of the project of harvesting raw materials from corn waste were established: the estimate of mathematical expectation—EUR 9/ton; dispersion—EUR 25/ton; the estimation of root mean square deviation—EUR 5/ton. The technologically integrated projects of the “European Green Deal” for the production of ecologically clean energy from corn waste with the greatest interconnections in terms of value were identified. The ranking of raw material procurement projects from corn waste was carried out according to their specific values and risks. Among the considered projects, priority was given to project #7 and project #1, which provided the greatest values, 37.6% and 36.6%, respectively, of the total value of the considered projects. The obtained results made it possible to establish priority projects and carry out their balancing by value and risk.

The objective of this study was to determine the correlations between the viscosity and temperature of honey and the velocity of ultrasonic wave propagation, and to investigate the use of ultrasonic methods in the identification of different honey types. Within the analyzed temperature range, a significant correlation was found between ultrasound propagation velocity and the viscosity of honey. The results of this experiment suggest that the velocity of ultrasonic wave propagation measured at a temperature of 25 o C may be a factor discriminating between different types of honey.

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