Energy-saving technologies and equipment significant transformations of plant raw materials. During mass exchange and heat processes, there is not only the loss of moisture, minerals, and vitamins but also a change in the structure and organoleptic properties of raw materials. That is why the choice of the method for processing vegetable raw materials, which best preserves its native properties, is an important task for manufacturers of candied vegetables. The traditional methods for processing the plant raw materials can include:-thermal treatment under the influence of high temperatures (blanching, boiling, warming, frying);

As an additive to bread, it is proposed to use a powder made from derivatives of Sorbus aucuparia mountain ash processing. The powder production technology involves freezing fruits, preliminary dehydration by osmotic dehydration, drying in an infrared dryer and grinding. The technology of bread with an extended shelf life and increased biological value has been developed, and some of its physical and chemical properties have been studied. To determine the feasibility of using powders from Sorbus aucuparia processing derivatives, their amino acid spectrum was analyzed by the chromatographic method. 17 amino acids in the amount of 7.43 g/100 g were identified, 7 of which are essential (valine, leucine, isoleucine, lysine, methionine, threonine, phenylalanine) in the amount of 1.84 g/100 g. The highest concentration of the total number of amino acids is glutamic acid (1.57 g/100 g), which gives the powders the properties of natural preservatives, increases the storage capacity of bread. The experiment showed that adding 20 % powder from Sorbus aucuparia processing derivatives to wheat flour bread allows at least doubling its shelf life. However, such an amount of additive affects the porosity of the bread and its organoleptic properties. Therefore, a sample was made with the addition of 10 % powder, and no defects in taste, smell and shape of bread with the addition of mountain ash powder were found. When using the developed technology, the time for making bread is reduced by 30 minutes compared to the classic straight dough method and by 120–150 minutes compared to the sponge dough method. The shelf life of bread according to the proposed technology is 15 days

Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial wastes with good biological properties. The viability of introducing rice bran (RB) into fermented milk drinks to improve the structural stability and sensory was studied. Fermented milk drink supplemented with 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % amount of RB were studied. Samples were stored for 28 days at 4 ± 1 °C. Samples composition was studied, Physicochemical properties (total titratable acidity, apparent viscosity, and pH) and consumer’s acceptability of fermented milk drinks were determined at 0, 7th, 14th, 21th and 28th days of storage. Studies showed that rice bran wan rich in dietary fiber (28.57 %), fat (21.56 %), and protein (11.18 %). The introduction of RB showed a significant influence on these parameters (P < 0.05). The introduction of RB would significantly improve the value of titratable acidity and apparent viscosity and decrease pH value. The more rice bran was added, the higher the values of titratable acidity and apparent viscosity were. The lower the pH value was, which could shorten the fermentation time, improve the texture stability, save production cost. The storage period could significantly influence the value of titratable acidity, pH, and apparent viscosity. The longer the storage period was, the higher the titratable acidity values were, the lower the pH value was caused by the post-fermentation of fermented milk drink. The apparent viscosity showed a trend of rising first and falling then during the storage period. The introduction of RB could significantly influence the sensory characteristic (color, consistency, sour, and texture). The introduction of RB would lead to whey separation and rough structure. Fermented milk drink supplemented with 0.1 % RB showed higher sensory acceptance. The best shelf life of the sample is 14 days，during which time fermented milk drink was of the best quality. RB is a kind of raw material with bright application prospects in a fermented milk drink.

The aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and mechanical properties of the curd masses depending on the type of fillers. Curd recipes have been developed with candied parsnip in the amount of 10 %, candied parsnip in the amount of 15 %, candied pumpkin in the amount of 10 %, candied pumpkin in the amount of 15 %. Experimental studies have determined the optimal dose of candied fruits from parsnip and pumpkin, which is 150 kg per 1000 kg of the product. The chemical composition of pumpkin and parsnip is analyzed, the feasibility of using candied fruit from them as fillers is substantiated. In order to preserve the maximum amount of vitamins in candied fruit, a technology for their production has been developed, including cooking in sugar syrup using low temperatures (60 °C) and further drying by the convection-vacuum method at a temperature of 50 °C. It has been established, that all types of fillers that took part in the experiments do not adversely affect the physicochemical and rheological properties of the curd mass. It has been proven, that candied parsnip and pumpkin positively affect the density of the curd mass structure and provide the plastic structure of the product.

Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying times (0–14 min) on the moisture distribution, oil changes and quality of Pleurotus eryngii strips. The results show that as the frying time increases, the lateral relaxation time required for the taro strips to drop from the highest point of the signal amplitude to smooth becomes shorter and shorter, and the decay rate becomes faster and faster, that is, when the frying time is 14 minutes, The attenuation curvature and velocity are the largest. The oil content and brittleness of Pleurotus eryngii strips are significantly increased (P < 0.05); the water content is significantly reduced (P < 0.05); the hardness first decreases and then increases (P < 0.05); the brightness L* value does not change much, and the color is not Significant change (P > 0.05). At the same time, low-field NMR shows that the high-degree-of-freedom water in the pleurotus eryngii strips migrates to the low-degree-of-freedom water during the vacuum frying process. Among them, the free water in the pleurotus eryngii strips has a large degree of freedom. It has been removed, resulting in poor mobility and increased inability to flow. Part of the free water migrates to the semi-bound water, and most of the semi-bound water migrates outward as free water and then is removed. From this, all peaks are gradually removed. Moving to the left, the total peak area decreases. During the frying process, the T2 relaxation time of Pleurotus eryngii strips all shifted to the left, the total peak area is continuously reduced, the water content is getting less and less, the fat content is getting higher and higher, and the fat content distributed in the edge shell is always higher than Other locations. Low-field nuclear magnetic resonance technology can provide a fast, accurate, and non-destructive method for detecting moisture and grease for the vacuum-fried fruit and vegetable chips. As the frying time increases, the inner contour of the MRI image of Pleurotus eryngii strips gradually becomes blurred, the brightness gradually decreases, the volume shrinks, the less water, and the image interior is close to the background color (blue), indicating that the sample has reached the end of drying; and The grease content is distributed in the edge shell layer higher than other positions. Therefore, the water is continuously removed, the oil signal becomes stronger and stronger, and the oil content of the sample becomes higher and higher.