A number of authors have developed a recipe for donuts using bird cherry flour and orange peel. It is known from literary sources that the use of bird cherry flour and orange peel has a positive effect on the quality of flour bakery and confectionery products. At the first stage of research, on the basis of organoleptic and physicochemical parameters, the optimal dosage of bird cherry flour was selected, which amounted to 30% of the total volume of wheat flour in the recipe. At the second stage, the donut recipe, using 30% bird cherry flour, served as a control option, and samples with the addition of 3.5,7.9% orange peel were used as prototypes. It was found that when 7% orange peel was applied, the donuts acquired a golden color, pleasant taste and aroma compared to the control sample. A further increase in the amount of orange zest led to a deterioration in the quality indicators of the baked product. At the final stage, we developed a donut recipe with a content of 30% bird cherry flour and 7% orange peel. It has been established that this ratio of ingredients improves both organoleptic and physicochemical characteristics. Thanks to the addition of orange peel, the content increases: vitamin C by 0.14 mg / 100g, carotenoids by 0.14 mg / 100g in products, as well as microelements: potassium - by 231.17, magnesium - by 25.89, iron - by 0.22, phosphorus - by 21.81. The acidity of the finished products increases by 0.029 degrees due to the presence of organic acids in the orange peel. The acidity of the dough also increases with an increase in the dosage of bird cherry flour due to the fact that the herbal supplement contains more organic acids (malic, citric, ascorbic) than wheat flour. The acidity increases from 2 to 13%, but is within the acceptable range. The energy and nutritional value of the finished products of the pilot sample increased by 14.84 kcal in comparison with the control sample.

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The paper demonstrates the results of an experimental study of the parameters of air and grain mixture flow in the pneumatic system of a grain cleaning machine. The substantiation study was required to simulate the technological process based on two-phase flow methods. Physical and mechanical properties and geometric parameters of kernels were grounded, phase interaction intensity was revealed, flow pattern of air and grain mixture was identified. The following flow pattern parameters are experimentally proved: velocity of the airflow (U), volume (F) and mass (M) concentration of grain, Reynolds number (Re p) in the aspirating channel for various grain crops, which are required to simulate air-aspirated separation of grain from chaff by twophase flow «gas-particles» methods.

This article presents the results of an analysis to assess the effect of plant components on the rheological properties of chopped semi-finished products from mulard meat. Flour-ground talkan oatmeal, pea flour, white sesame flour and kelp algae were used as vegetable components. During the experiment, the analysis of changes in general deformation, plastic deformation, elastic deformation and modulus of elasticity was carried out. The nature of the change in the criterion of stickiness (adhesion) and consistency according to its five descriptors describing the consumer properties of products was also considered. The results of the study indicate a positive dynamics of changes in rheological parameters when plant components are introduced into the recipe. The analysis of the data obtained allows to establish 4% white sesame flour and 5% kelp as the recommended dosage for adding to the recipe of chopped semi-finished products from mulard meat.