Теоретично обґрунтовано та експе-риментально підтверджено техноло-гічні властивості зерна 16 сортів і ліній пшениці спельти. Проаналізовано від-мінності між якістю хліба з борош-на вищого сорту та обойного, показа-но актуальність диференційованого підходу до технологічних властивос-тей борошна для його виробництва. На основі досліджень фізико-хімічних, органолептичних показників хліба під-тверджено можливість перспективно-го використання зерна пшениці спельти в технології хлібопекарської продукції для розширення асортименту і підви-щення якості виробів Ключові слова: пшениця спельта, хлібопекарські властивості, якість хлі-ба, вуглеводно-амілазний комплекс Теоретически обоснованы и экспери-ментально подтверждены технологи-ческие свойства зерна 16 сортов и линий пшеницы спельты. Проанализированы различия между качеством хлеба из муки высшего сорта и обойной, показа-на актуальность дифференцированного подхода к технологическим свойствам муки для его производства. На осно-ве исследований физико-химических, органолептических показателей хлеба подтверждена возможность перспек-тивного использования зерна пшеницы спельты в технологии хлебопекарной продукции для расширения ассортимен-та и повышения качества изделий Ключевые слова: пшеница спель-ты, хлебопекарные свойства, качество хлеба, углеводно-амилазный комплекс UDC 664.64.016+664.7:631.526.3:633.11

The monograph presents the analysis of the physical and mechanical properties of sunflower oil, technical means of post-harvest processing of crops and the results of pneumatic and pneumatic gravity devices studies. The analysis of sunflower seeds production in Ukraine, the technical equipment of the post-harvest sunflower seeds processing, theoretical studies of the separation process of air separated impurities, the methodical aspects of the experimental devices research, the results of laboratory and field research on experimental devices, practical application of the conducted research results and their economic efficiency evaluation are described.This monograph is aimed at scientists, teachers, students and other categories of readers related to the activities of the agro-industrial complex

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread. There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples.

The aim of the work was to establish the influence of most important abiotic planting factors (temperature, precipitation quantity) on the respiratory rate of fruit vegetables at storage and also a possibility of correction of respiratory metabolism by post-harvest thermal processing by antioxidant compositions. Fruits of cucumbers of the hybrids Masha and Afina, bush pumpkins Kavili and Tamino, sweet pepper of the hybrids Nikita and Hercules, tomato of the varieties Novachok and Rio Grande Original were used for the studies. It was established, that the respiratory rate of pumpkin fruit vegetables is importantly influenced by the variety specificity. The respiratory level of pumpkin vegetables directly correlates with the sum of active temperatures of the period of fruits formation and reversibly – with precipitation and hydrothermal coefficient. The influence of the variety specificity for nightshade vegetables is leveled, and among meteorological planting conditions the important intense influence on the respiratory rate is realized by the sum of active temperatures of the period of fruits formation and ripening. Precipitation and hydrothermal coefficient have the important influence only on pepper fruits. It was established, that the use of post-harvest thermal processing by antioxidant compositions results in inhibition of respiratory processes in fruit vegetables at storage.

Frozen berries have a number of undeniable advantages: they do not require additional preparation costs, are almost ready to eat, and most importantly, thanks to modern technologies, they retain almost twice as much nutrients as with other canning methods. Increasingly, there are risks associated with internal and external factors, as well as problems with excess yields that threaten not to sell the product fresh. short shelf life immediately after harvest, which increases the critical dependence on market prices. One of the progressive technological methods of processing fruit and berry products is quick freezing. The use of such freezing gives, first of all, a low degree of product damage, minimally reduces the biological value and taste characteristics, and the use of freezing does not significantly affect the quality of the thawed product.The main task of an industrial or commercial line for shock freezing of berries is to ensure almost instantaneous preservation of the product, which will retain all its nutritional value and taste. This is usually achieved by rapidly chilling the berries to -18 °C. By far the best option for extending the shelf life of freshly cooked food is to freeze it quickly. There are various options, but the best known is the freezing technology. For instant freezing without crystallization, it is necessary to provide a temperature of -5 ...- 18 °C. Experimental data were obtained during research. The temperature regime of storage of currants with the preservation of quality indicators using a freezing device is also considered. When frozen quickly, the berries should be blown from all sides or literally float in a stream of frosty air of the appropriate temperature. The duration of this process depends on the type and size of the berries, as well as on the intensity of the cooling air flow. The current direction in the field of research of frozen berries is the preservation of consumer properties of berries after freezing