Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food industry is the insufficient study of their functional and probiotic properties in the mentioned technological areas. The mechanical properties (approximated dependence, standard deviation, and limit stresses) of the carrot varieties Nantes-5 NABA and Chantenay-2461 intended for juice production have been studied. The enzymatic hydrolysis parameters have been determined based on the parameters of the optimal effect of enzyme preparations. As a result of experimental studies, by determining the extreme loads of squeezing and crushing carrots, the power consumption for grinding carrots was determined. The structure of the carrot pulp was revealed. The highest juice out yield put was observed in the Nantes-5 NABA variety. To increase the juice yield from the pulp, maceration was applied and parameters of enzymatic hydrolysis were determined. Complex two-stage mechanical grinding allowed the production of juice with high organoleptic properties. Antioxidant activity was determined before and after the maceration of carrots. The mode and parameters of the juice production technology were corrected during the research. Ready-made pulpy juice samples were tasted and evaluated. The safety of carrot puree during storage has been verified by analytical research data.

The study on the utilization of poultry droppings put forward the need for the constructive and technological improvement of the biofermentation device. A drum-type bioreactor better meets the requirements for the technological process of eco-friendly biologically active fertilizer production from livestock and poultry wastes. However, the great size of the heat transfer surface of the bioreactor drum and its significant ejection momentum during spinning require quite a lot of energy. To decrease this consumption, the main constructive parameters should be optimized. The main reason is the sharp increase in prices for mineral fertilizers, the weak economic condition of most farms, the lack of advanced processing technologies and the use of organic fertilizers. Our aim in these studies was to analyze the types of design and operating parameters of the device for the fermentation of bird droppings. To this end, we conducted a study on the disposal of bird droppings, and also put forward the need for constructive and technological improvement of the biofermentation device. One of such ways to solve the problem was a drum-type bioreactor, which, according to our research indicators, better meets the requirements for the technological process of producing environmentally friendly biologically active fertilizers from animal husbandry and poultry waste, however, the size of this equipment of the heat transfer surface of the bioreactor drum and its significant emission pulse during rotation require a rather large waste of energy. To reduce this consumption, it is necessary to optimize the basic design parameters. Devices that work continuously were recognized as the most promising. They fully meet the technological and operational requirements

The processing of poultry droppings under anaerobic conditions, in special hermetic reactors – methane tanks is considered to be the most promising technology in terms of efficiency in agrochemical, environmental, and energy fields. Organic fertilizer in the methane tank is in the form of concentrated liquid, purified from disease causatives and weed seeds. It is easily absorbed by fermented plant mass and contains macro and micronutrients, amino acids and phytohormones that stimulate the development of the plant. The rare utilization of such facilities is explained by the lack of funds for their purchase. On the other hand, it is assumed that biogas is not a dominant factor in terms of economic efficiency, and organic fertilizer is also important. In this respect, the utilization of poultry droppings has also gained practical relevance. The paper covers the discussion of the feasibility of utilizing poultry droppings as a non-waste technology. The methodological approach is based on the evaluation of more rational technological projects. In logical modeling, the rules drawn up by highly qualified specialists are used. The rules determine how to act in a certain situation. Such rules are considered favorable for non-skilled performers. The results of the studies have allowed analyzing the dynamics of nitrogen preservation depending on the utilization technology of poultry droppings and impact factors. Based on a mathematical model, a computer methodology for research on improving the energy efficiency of a poultry farm has been developed. The number of LEDs (α=200, I0=20 kd) for a 66×12 m poultry house using a computer program N=273 pcs., the number of LEDs (α=200, I0=20 kd) for a building with dimensions of 78×18 m N=259 pcs. The design parameters of the lamps are substantiated

A digital three phase model of a submersible induction motor drive for pumps of water wells that is convenient for modeling on personal computers is proposed. The symmetrical and asymmetrical operation modes are investigated. It is revealed that consequences of the amplitude phase asymmetry of voltages are more negative than at amplitude asymmetry with all other conditions being equal.

The chemical composition of pumpkin has always differed from other plants. Given the potential of pumpkin, the possibility of developing a new range of products from it was explored. As a result of the research, the presented recipe was created, where the main components are fermented pumpkin, orange juice, milk powder and pectin. Such a recipe is recognized as more appropriate. Their chemical composition played a key role in the choice of components, so each component performed its respective function. Since pectin was a stabilizer in the product, milk was a protein fortifier, and orange juice was a flavor enhancer and antioxidant. The addition of orange juice to the finished product increased its vitamin content, and the use of probiotics enhanced the bactericidal effect of the product, which gave it functional nutritional properties. The purpose of developing such a technology was to obtain a high-quality food product, which was achieved on the basis of the complementarity of the selected raw materials and components. From this point of view, studies have shown that the drink prepared according to the proposed recipe meets the accepted regulatory requirements for such products, both in terms of nutritional value and environmental friendliness. The effect of the types and concentrations of pectic substances on the probiotic properties of the prepared fruit and vegetable drinks was also studied. Products with a better bifidogenic effect can be obtained when using 2 % liquid pectin in the preparation of beverages. The organoleptic and microbiological analysis of the finished food product showed that this drink can be used both for children and for preventive purposes