Functional products are currently attracting a lot of research interest. Modern people’s diet does not satisfy their need for nutrients, vitamins and minerals, and functional products can make it more balanced. In particular, our diet is lacking in protein. This paper discusses the prospects for enriching dairy products with plant protein derived from pine nuts and their products. Pine nut paste, fat-free milk, and oil cake are a valuable source of fatty acids, vitamins, and microelements. The protein, lipid, vitamin, and mineral content of these products makes them suitable for combining with milk. Their water-holding and fat-emulsifying capacities allow their use as stabilizers and emulsifiers. Siberian pine nuts grow wild in the Kemerovo Region, which makes their use as a raw material economically feasible. The article introduces a number of functional dairy products enriched with pine nut products, such as cheese, ice cream, and cottage cheese. Further, it describes the production process and the products’ nutritional value. The chemical composition of new types of dairy products shows that using pine nut oil cake, fat-free flour, paste, and oil enriches them with plant proteins, vegetable fats, vitamins as well as macro- and microelements. Replacing dairy raw materials with plants does not reduce the nutritional value of new dairy products. Dairy foods are rich in protein, fat, and minerals. The vitamin content of new dairy products with functional ingredients is similar to that of dairy-based products. Moreover, using functional products (pine nut oil cake, fat-free flour, paste, and oil) enriches new types of dairy products with tocopherols.

Introduction. Canning requires thermophysical calculations for thermal or cold processing. These calculations are based on thermophysical characteristics of raw materials. The research objective was to analyze the thermophysical characteristics of tropical fruits. Study objects and methods. The study featured kiwi, papaya, avocado, and figs. Their thermal conductivity was analyzed with the help of stationary fiber plate method. The cryoscopic temperature was determined from the flat area of the thermogram obtained during freezing. The heat capacity and the amount of frozen moisture were determined by calculation based on the available data on the chemical composition of the fruits. The density was defined by using the hydrostatic weighing method, the sugar content – by the refractometric method, the moisture content – by drying to constant mass. Results and discussion. The research revealed the physicochemical parameters of kiwi, avocado, papaya, and figs. Papaya demonstrated the highest moisture content – 86.32 ± 0.02%, while kiwi appeared to have the highest density – 1,065 ± 1 kg/m3. Figs had the highest sugar content – 16.0 ± 0.1%. The thermal conductivity coefficient of fresh and frozen tropical fruits was determined experimentally and increased after freezing. Frozen avocado showed only a slight increase in thermal conductivity coefficient because of its low moisture content while frozen figs demonstrated a significant increase in the thermal conductivity coefficient – by 3.3 times. This product possessed the highest thermal conductivity: 0.63 ± 0.02 W/(m·K) for the fresh samples and 2.06 ± 0.02 W/(m·K) for the frozen samples. The thermal conductivity coefficient of kiwi and papaya increased by 2 and 4.2 times, respectively. The experiment also examined the effect of protective plastic wrap and ripeness on the thermal conductivity coefficient. The film proved to have a negative effect on the reliability of thermophysical analysis. The cryoscopic temperature was determined empirically. Such thermophysical properties as heat capacity, thermal diffusivity, and frozen moisture were based on the available chemical composition. Conclusion. The research revealed the physicochemical parameters of kiwi, avocado, papaya, and figs. It included a set of experiments on the thermal conductivity coefficient of fresh and frozen tropical fruits. The obtained values can be used to develop the optimal parameters of thermal processing, refrigeration, and thermal treatment of new products. They can also be useful for fortifying dairy and bakery products with exotic fruits.

The work is dedicated to the calculation of energy costs for the realization of the process of convective drying of fruits and berries in a suspended layer. The energy consumption for the fan drive for organizing the air flow, providing the phenomenon of fluidization of fruits and berries, as well as the costs for supplying heat to the dehydration object have been calculated. The energy consumption was determined for various options of energy supply: using a heat pump and due to the operation of thermoelectric heaters (TEH). It is found that the largest proportion of the energy consumption for air circulation organization. It has been established that from the energy point of view, of all the investigated freons, the refrigerant R410 is the most efficient, the total energy consumption for dehydration of 1 kg of irgi berries with it is 7102 kJ, for honeysuckle - 9765 kJ / kg, for lingonberry - 7989 kJ / kg. Comparative analysis revealed that the use of a heat pump installation of convective drying fruits and berries in the fluidized bed reduces the power consumption by an average of 13% in comparison with drying by using heaters to heat the coolant.

We considered the method of carbon dioxide processing and recycling which is suitable for the use in food, refrigeration and other industries; moreover it provides a high level of carbon dioxide recycling and processing and its further use. The analysis of being in demand for this method was carried out in the field of processing liquid and solid carbon dioxide. A special feature of the method concept is the principle of solidification and the possibility of producing solid carbon dioxide with full use of raw materials without losses to the environment. A plant for producing solid carbon dioxide has been designed. The article presents the plant process flow diagram and describes its operation principle. We also mark the plant competitive advantages over analogues. Despite relatively small overall dimensions, the carbon dioxide return was anticipated by means of liquefaction back into the technological cycle. Feed connection can be carried out both from the cylinders with liquid carbon dioxide, and by connecting the liquid carbon dioxide pipeline from the liquefaction process flow at the enterprises.

Background: The utilization of dry ice in cooling and storage units requires adjusting the intensity of sublimation due to the requirements of prudently using CO2 to maintain preset thermal conditions. Aim: When designing a carbon dioxide cycle, it is essential to consider the influence of thermal gradients on the adsorption and desorption of carbon dioxide. Methods: tests were conducted to study the production and sublimation of carbon dioxide. The testes were aimed to define the temperature relation of the dry ice sublimation period, the density of pressed СО2, and the humidity of the environment and concentration. Results and Discussion: According to the obtained test data, there was a linear relationship between the sublimation intensity and the ambient air temperature in the specified conditions. The effect of moisture condensation on the sublimation rate appeared weaker than expected, for the amount of moisture on the surface of the specimens was insignificant. The heat exchange was intensified by the fall of hoarfrost and the related surface expansion. However, much moisture froze out without reaching the dry ice surface, and the formed layer of ice formed a heat insulation surface, and the sublimation under that layer was less intensive. The direct influence of sublimation came from the pressure at which a specific specimen was formed; however, 75 kN pressure was optimal. Conclusion: Despite higher weight losses during the storage, the difference in spent energy is more critical than 90 kN. The factor no less important was the carbon dioxide storage temperature. The maximal sublimation time of a 55 g cylinder formed at 75 kN and stored at – 80°С was 135 hours, much higher than at similar parameters but at -60°С. That said, the amount of energy spent on operating a low-temperature chamber was almost identical.