Abstract-Traditional technologies of chitosan producing may negatively affect the main quality parameters of chitosan (molecular weight, the degree of deacetylation) due to hard alkali-acid treatment of raw materials. The authors propose an alternative technical approach. It involves the use of electrohydraulic shocks, which use extra-long bits. For reproduction of the electrohydraulic shocks in the volume of the compound, consisting of the shell of crustaceans and water in the ratio of 1:15, the authors used the installation which transforms the source of energy by means of the condenser as the accumulator of electrical energy. This scheme is implemented in the original technical solution of the apparatus for producing chitin and chitosan. The processing of shell crustaceans is advantageous when carried out with an average mode of operation of the electro-hydraulic setup, the capacitance of the capacitor (C) = 0.1 µf; voltage U = 50 kV; the distance between electrodes (l) = 25 mm; the temperature of the mixture (t) = 20 °C. The resulting suspension is passed through a suction filter, the precipitate is placed in the reactor with a mixer and a shirt. The precipitate is treated with hydrochloric acid with volume fraction of 2-4% with the hydraulic module of 1:10, a temperature of 20-25 о С and stirring for 2 h. Further, the solid and the liquid fractions were separated. Depending on the kind of used shell crustaceans, next a solution of sodium hydroxide with a mass fraction of 35-45% was added to the obtained chitin and the mixture was incubated at a temperature of 95-98 °C during 1-2 hours. The proposed approach has the following advantages: the stages of grinding and deproteinization of the raw materials are combined, the additional use of alkali is excluded at the stage of deproteinization.

The results obtained in the work allow drawing a conclusion about the principal possibility of using a digital camera of mobile devices to record the intensity of object coloring. In this case, a strong influence on the measurement results has the conditions of digital image fixation: object illumination, color temperature, camera settings. Manual adjustment of camera settings such as: ISO, white balance, exposure time, focal length allows reducing the amount of systematic errors in the analysis of color parameters of the image. In the process of adsorption refining revealed that all the samples showed good sensory characteristics, that is, the consistency is uniform, no turbidity, transparency, light yellow hue, natural Shine. Empirically, the optimal amount of adsorbent to reduce the color number of vegetable oil: 2.5 %. GALLEON V2 SUPER sorbent is more effective compared to GRADE F-160 under equal conditions of adsorption refining.

The research represents an overview of the use of non-conventional raw materials in the food industry, as a means used for cost-cutting the final product and ensuring food’s functional properties. The use of dietary fibers in functional food products has been considered. Relevance of using wheat fibers in functional food products has been substantiated. The article contains data on the chemical composition of bran, on the study of adsorption properties of wheat bran, namely the absorption of water and vegetable oil. Conclusions have been made about the wheat bran’s ability to absorb water-soluble toxins and fat-containing substances from traditional raw materials and about the efficiency of using wheat bran for ensuring functional properties of cupcakes. The article presents the research on non-conventional use of spring wheat bran. Consumer quality of traditional cupcakes made with the use of bran have been investigated.

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