In this paper, we present a methodology for integrated assessment of food quality as affected by various processes. In particular, the method of high-frequency acoustic cavitation, which is used for making Circassian cheese, is considered. The following measurement techniques were used: sample deformation profile test, relaxation depth test by penetrating to 36 mm with a cylinder, cheese hardness when penetrated with a ∅2 mm cylinder, and cutting force. An integrated metric for assessing food quality is proposed, which describes its rheological properties (the depth of relaxation). In addition, a diagram of the structural and mechanical classes of food, which combines multiple organoleptic and rheological food properties, is proposed. This diagram can be used for estimating the effect of a specific treatment process on food production.

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Objectives. The development of microfluidic systems is one of the promising areas of science and technology. In most procedures performed using microfluidic systems, effective mixing in microfluidic channels of microreactors (chips) is of particular importance, because it has an effect on the sensitivity and speed of analytical procedures. The aim of this study is to describe and evaluate the major parameters of the flow and mixing processes in a passive microfluidic micromixer, and to develop an information-measuring system to monitor the dynamics of flow (mixing) of liquids.Methods. This article provides an overview of the concept of microfluidic mixing chips (micromixers) and their classification, and analyzes the kinds of points of mixing and microfluidic channels for mixing. The article presents the description and calculations of the hydrodynamic similarity criteria (Reynolds, Dean and Peclet numbers), which are the critical parameters for creating and optimizing micromixers (for example, straight and curved channels in the flow rate range between 100 and 1000 µl/min). We have developed an information-measuring system to monitor the dynamics of flow (mixing) of liquids in a microfluidic channel, which consists of a microscope with a digital eyepiece (LOMO MIB, Russia), an Atlas syringe pump (Syrris Ltd., UK) and a passive mixing microfluidic chip of interest (made of clear glass). This system was designed to quickly illustrate the principles of mixing in microfluidic channels of different configurations.Results. The developed system has allowed carrying out a colorimetric analysis of the modes and dynamics of mixing two liquids (5% aqueous solution of azorubine dye and water) at the T-shaped mixing point, at the straight and curved (double-bend shaped) sections of the microfluidic channel of the passive-type micromixer with flow rates varying from 100 to 400 µl/min.Conclusions. According to the obtained calculations, the share of the advective mixing processes (formation of vortex flows and increase in the contact area of the mixed substances) in flowing liquids is significantly higher in curved microchannels. The developed information-measuring system to monitor the dynamics of flow (mixing) of liquids in a microfluidic channel is a convenient tool for optimizing the mixing modes in the channels of micromixers, and for designing new configurations of channels in microchips. It would allow intensifying processes and increasing the performance of microfluidic systems.