The article considers the possibility of obtaining a protein-rich feed additive from by-products of sunflower oil production. From literary sources it is known that in the global food market, Ukraine ranks first in cultivating the sunflower and in production and export of sunflower oil. Correspondingly, there are more by-products, such as press cakes and oil meal, which are high-protein feeds for farm animals. Recently, oil press factories have been producing high fat press cakes for farm animals and poultry’s energy needs. The shelf-life of high fat press cakes is very short, and besides, their physical properties are poor. So, it has been suggested to produce a protein-rich feed additive based on sunflower oil meal, sunflower press cake and limestone flour. The quality parameters of sunflower seeds and by-products of their processing have been determined. Five samples of the additive with different ratios of sunflower oil meal, sunflower press cakes, and limestone flour have been studied. The coefficient of variation characterizing the even distribution of the components in the additive has been determined. Besides the distribution of limestone flour in the additive, the distribution of sunflower press cake matter has been investigated, because it contains a lot of fat and has poor physical properties. The determination of the coefficients of variation by the distribution of limestone flour and by the distribution of sunflower press cake matter has shown that the mixing is the most effective when the recipe includes 75% of sunflower oil meal, 10 % of sunflower press cake, and 15% of limestone flour. A protein-rich feed additive based on by-products of the sunflower oil production has been developed. The additive can be used to feed animals and poultry.

In the article the advantages of using grain legumes as protein plant concentrates are analysed, and a comparative analysis of the chemical composition of the pea and the soybean meal is carried out. Besides, the official parameters for different protein products for pig feeding are presented. To determine whether it is possible to introduce protein plant concentrates into compound feed, it is necessary to know their physical properties. So, the physical properties of the protein plant concentrates have been investigated for the following parameters: moisture content, bulk density, angle of repose, and flowability. Methods of introducing protein plant concentrates into compound feeds have been developed and presented. Taking into account the physical properties and norms of introducing protein plant concentrates for farm animals and poultry, a scheme has been developed for a technological line preparing a portion of grain, powdery, mineral raw materials and meals. One of the methods of introducing protein plant concentrates into compound feeds is extrusion. That is why, a technological scheme of an extrusion line for grain legumes has been developed. The technological scheme provides for the extrusion of a soybeans and peas mixture in the ratio 1:1. Also, the physical properties of the extruded feed additive have been studied. With the software package “Korm Optima Expert,” recipes for feeding piglets aged 43–60 days have been calculated (with protein plant concentrates used in the recipes), and some feeds of animal origin have been replaced with extruded feed additives. According to the calculated recipes, an experimental batch of mixed feeds with the use of protein plant concentrates has been manufactured, and its physical properties have been determined.

The article deals with the overall situation of horse breeding in Ukraine and dynamics of the problem of reducing herd of horses. Also considered distribution of population of horses on farms of different ownership structure and the production of feed for farm animals, including horses.Have been analyzed apple production in Ukraine, which shows the trend growth. Processing apples is to obtain basic products and obtaining by-products.The possibility of using apple pomace as a component of animal feed. In the laboratory investigation of physical properties, chemical composition and microbiological parameters of fresh apple pomace. Apple pomace rich in nitrogen free extract and essential amino acids, vitamins and mineral elements. Apple pomace is not stable in storage and perishable, so the dynamics of microflora and shelf life of fresh apple pomace.The choice of barley for the production of feed additives. Presented phased scheme of the feed additive by extruding a mixture of crushed barley and crushed apple pomace. Based on experimental studies proved the ratio components extruded feed additive (EFA). To determine the optimum ratio of the components of feed additive the influence of introduction of apple pomace on the efficiency of extrusion on quality and energy-power parameters such as the coefficient of expansion of the extrudate and specific power consumption. The influence of extrusion to change the physical properties EFA. In addition, investigated changing the chemical composition EFA In samples of feed additive was determined degree of swelling that characterizes the efficiency of nutrient absorption animals.Investigated influence of extrusion the change quantitative and qualitative composition of microflora in grain barley and fresh apple pomace feed additive before and after extrusion. Also investigated the dynamics of the microflora EQW within 6 months of storage in uncontrolled conditions.

Abstract. The specific understanding of food philosophy according to the facts of development of cooking technologies and growth rate of food range is given. As it has been proven by historical stages of production of flavorings, aroma is one of the important organoleptic ingredients for food developers. A review of food production based on development of nanotechnologies, as well as promising and cautioning publications on nanotechnologies in the food sector is presented. On the basis of the literary analysis, the future impact of nanotechnologies on the evolution of the aromatization process of food products is predicted. It has been determined that the peculiarity of the development mentioned above lies in the use of plant enzymes and / or flavor precursors in the nanoscale range. The example of enzymatic breakdown of polyunsaturated fatty acids of plant cell membranes as one of the ways of creating fresh flavor of many fruits, namely C 6 -C 9 aldehydes and alcohols, is considered. It is noted that green fresh aromatic ingredients are needed to improve the organoleptic profile of foods from heattreated vegetables, melons and gourds. The following factors affecting the development of food aromatization are defined: the decreased differentiation of principles of healthy nutrition and fast food, repetition of natural processes of aroma formation, application of wild green leafy vegetables, and evolution of medical nutrition. The information on food aromatization by packing with autonomous mixing and their approximate assortment is given. The innovations in food aromatization are aimed at quality nutrition, time saving, recreation and entertainment, meeting specific needs (vegetarian dishes, restrictive diets).Key words: aromatization, nanotechnology, development, factors, food ДОСЛІДЖЕННЯ ФАКТОРІВ РОЗВИТКУ АРОМАТИЗАЦІЇ ХАРЧОВИХ ПРОДУКТІВГ.Є. Дубова, канд. техн. наук, доцент кафедра готельно-ресторанної та курортної справи*, E-mail: hdubova16@gmail.com Б.В. Єгоров, доктор техн. наук, професор, ректор**, E-mail: bogdan@onaft.edu.ua А.Т. Безусов, доктор техн. наук, професор, зав. кафедрою біотехнології, консервованих продуктів і напоїв** E-mail: anatoliy.bezusov@gmail.com В.І. Воскобойник, кандидат філологічних наук, доцент кафедра ділової іноземної мови, * E-mail: suc7us@ukr.net *ВНЗ Укоопспілки «Полтавський університет економіки і торгівлі», вул. Коваля, 3, м. Полтава, Україна, 36014 **Одеська національна академія харчових технологій, вул. Канатна, 112, м. Одеса, Україна, 65039Анотація. Наведений аналіз розвитку виробництва ароматизаторів доводить, що аромат стає одним із основ-них органолептичних компонентів для розробників продуктів харчування. На підставі літературного аналізу спрогно-зованой майбутній вплив нанотехнологій на розвиток процесів ароматизації харчових продуктів. Представлено огляд виробництва харчових продуктів із урахуванням розвитку нанотехнологій. Досліджено фактори розвитку ароматизації харчових продуктів: зменшення диференціації між принципами здорового харчування та галуззю «фаст-фуд», повт...

As the development of the feed industry is characterized by the intensification of technological processes aimed primarily at improving sanitary quality, the methods of preliminary wet-heat preparation of mixed fodder, in particular, the application of expansion to the granulation process, has been presented in the article. The effect of heat treatment on the nutrient absorption of individual ingredients of compound feed has been the subject of many research. In general, the wet-heat treatment of compound feed can improve the digestibility of nutrients, including proteins, amino acids and carbohydrates. The purpose of the work and the tasks of research were set. The purpose the work was introduction of advanced technology in production compound feed in the form blend of crumbs and determination of their zootechnical quality. The generalization of the conducted analytical and experimental studies allowed develop the advanced of technology granulation in the form blend crumbs, which will increase the output of finished products. Was developed biological value assessment and аssessment of livestock value compound feed in the form blend of crumbs. Studies have been conducted. Experimental studies were conducted at the Odessa National Academy of Food Technologies. Industrial approbation of the developed, advanced technology production compound feed in the form blend of crumbs, was done in industrial conditions of a branch of a public joint stock company "State Food and Grain Corporation of Ukraine" "Izyumsky plant bakery products". A biological experiment was conducted on laboratory animals at the base of the biochemistry laboratory of the Institute of Dentistry and Oral and Maxillofacial Surgery of the Academy of Medical Sciences of Ukraine. Zootechnical studies, to evaluate the productive action effectiveness compound feed in the form blend of crumbs for young broiler chickens, were carried out under industrial conditions of the "Grain Club". Thus, еfficiency of use compound feed in the form blend of crumbs, has been evaluated in experiments on white rats Wistar line (biological assessment), and Cobb 500 cross broiler chickens (zoological assessment).