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Introduction. Iodine is one of the most important elements for maintaining human health and cognitive skills. Contemporary food industry is looking for new functional foods fortified with macro- and micronutrients. Confectionery products occupy a fairly large segment of human diet. The present research objective was to substitute traditional white sugar with an experimental granulated sugar-containing product that contained maltodextrin, cane molasses, and Japanese kelp extract. This substitute could reduce the calorie content of jelly and increase its functional properties while maintaining its sensory profile, e.g. consistency, increasing its shelf-life, and simplifying the tec hnological process. Study objects and methods. Granulated sugar-containing product is a new component for the confectionery industry, but its effect on technological processes is unpredictable. The research featured an experimental granulated sugar-containing product with maltodextrin, cane molasses, and Japanese kelp. The growth rate of granules and their structure were studied by scanning microscopy and radiography, the granulometric composition and solubility – by determining the relative dissolution rate, the effect of the granulated sugar-containing product on the sensory and physicochemical parameters of jelly – by refractometry and titrometry. Results and discussion. The experimental granulated sugar-containing product contained sucrose both in crystalline and amorphous state, which affected the distribution of nutrients within the product. The growth rate of granules affected the resulting structure of the product and its solubility, which decreased by 2.5 times as the size of the granules grew. The dissolution rate decreased compared to crystalline sugar. As a result, the technological process of jelly production had to be adjusted. The developed jelly had a lower energy value and better nutritional qualities. The high content of vitamins and macro- and microelements makes it a functional product. The experimental jelly received 22.3 points for sensory profile. Its hysico-chemical parameters (soluble solids < 68%, acidity > 2.2 8%) met the standard requirements for this type of product. Conclusion. The new granulated sugar-containing product simplified the technological process and improved the sanitary, hygienic, and working conditions.

Sucrose crystallization depends on various thermal phenomena, which makes them an important scientific issue for the sugar industry. However, the rationale and theory of sucrose crystallization still remain understudied. Among the least described problems is the effect of time and temperature on the condensation rate of sucrose molecules on crystallization nuclei in a supersaturated sugar solution. This article introduces a physical and mathematical heat transfer model for this process, as well as its numerical analysis. The research featured a supersaturated sugar solution during sucrose crystallization and focused on the condensation of sucrose molecules on crystallization nuclei. The study involved the method of physical and mathematical modeling of molecular mass transfer, which was subjected to a numerical analysis. While crystallizing in a vacuum boiling pan, a metastable solution went through an exothermal reaction. In a supersaturated solution, this reaction triggered a transient crystallization of solid phase molecules and a thermal release from the crystallization nuclei into the liquid phase. This exogenous heat reached 39.24 kJ/kg and affected the mass transfer kinetics. As a result, the temperature rose sharply from 80 to 86 °C. The research revealed the effect of temperature and time on the condensation of solids dissolved during crystalline sugar production. The model involved the endogenous heat factor. The numerical experiment proved that the model reflected the actual process of sucrose crystallization. The obtained correlations can solve a number of problems that the modern sugar industry faces.

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В ряде производств пищевой, химической и других отраслей промышленности для обеспечения гомогенного по составу распределения частиц в смеси используют перемешивающие устройства, рабочим органом которых выступает набор лопастей. В рабочем объеме мешалки частицы сыпучего материала под действием внутренних сил хаотически перемещаются относительно друг друга. Хотя механическое перемешивание исследовано сравнительно полно, однако, с учетом сложного для своего математического описания характера процесса, при его количественном анализе в большинстве случаев исходят из базирующихся на обобщающих экспериментальных данных результатов регрессионного моделирования расчетных зависимостей. Это затрудняет проведение обоснованного прогнозирования развития процесса перемешивания, когда приходится обрабатывать порошкообразные субстанции с отличающимися по геометрическим и физико-механическим параметрам от полученных на базе экспериментов с другими продуктами. Принимая во внимание неопределенность кинетики обрабатываемого материала, предложено математическое описание процесса его перемешивания на базе статистического анализа и энтропийного метода. На примере применяемой в сахарном производстве лопастной мешалки для перемешивания утфеля проведено имитационное моделирование процесса. Предложенный алгоритм количественного анализа качества смеси в процессе ее перемешивания может быть применен при прогнозировании протекания процесса перемешивания сыпучего материала независимо от природы порошка в широком диапазоне дисперсности частиц. In a number of food, chemical and other industries, in order to ensure a homogeneous distribution of particles in the mixture, mixing devices are used, the working body of which is a set (or tier) of blades. In the working volume of the mixer, particles of bulk material under the action of internal forces move randomly relative to each other. Although mechanical mixing has been studied relatively fully, however, given the complex nature of the process for its mathematical description, its quantitative analysis in most cases proceeds from the results of regression modeling of calculated dependencies based on generalizing experimental data. This makes it difficult to make a reasonable forecast of the development of the mixing process, when it is necessary to process powdered substances with different geometric and physical and mechanical parameters from those obtained on the basis of experiments with other products. Taking into account the uncertainty of the kinetics of the processed material, a mathematical description of the mixing process is proposed on the basis of statistical analysis using the entropy method. On the example of a paddle agitator used in sugar production for mixing massecuite, a simulation of the process is carried out. The proposed algorithm for quantitative analysis of the quality of the mixture during its mixing can be used to predict the flow of the mixing process of bulk material, regardless of the nature of the powder, in a wide range of particle dispersion.