Ensuring the efficiency of the use of nutrients of grain, protein, vitamin and mineral feeds in the composition of complete feed mixtures in animal husbandry and crop production, as well as the corresponding reduction in the cost of manufacturing of these products, is the relevance of the presented research and prospects for their development. Therefore, the purpose of the study is to substantiate the effective regime parameters for the preparation of premixes of feed mixtures based on the assessment of the energy parameters of the vibration mixing process. This assessment was carried out by comparing the results of applying vibration, blade, and vibroblade technological operations. Under the conditions of low-frequency vibrations, a decrease in the working resistance of the loosened layer of the mixture is observed, which provided the effect of reducing energy consumption in this process. Therefore, in comparison with conventional vibrating mixers have a higher specific productivity of 5-6 times, provide a reduction in the mixing time by 2-3 times, metal consumption – by 17%, energy consumption – by 30%, capital costs for manufacturing – by 18%, and drive power – by 30-35%, which leads to a reduction in total energy consumption by 3-4 times. As a result, the zone of minimal energy consumption was substantiated, in which the reduction of the resistance of the technological medium allowed radically reducing the friction forces during mixing, while ensuring uniform distribution with the concentration of the components of the mixture required by technological requirements. An increase in the oscillation amplitude is accompanied by a quadratic increase in power consumption, which is conditioned by an increase in energy dissipation in the mass of the mixture in the form of heat. The implementation of reasonable operating mixing modes allowed reducing the energy consumption of the proposed vibro-blade mixing by 2.0-2.5 times compared to conventional blade processing. The practical value of these developments includes the use of vibro-blade working bodies and the vibration-free operation of the drive shaft, which, together with the minimisation of energy consumption for the process, reduces dynamic loads on the support units of the developed mixer

The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the management and production of food ingredients and products are outlined. The work highlights the requirements for the quality and context of the functional product manufacture, the main criteria for the consumer choice, and positioning of products in the healthy lifestyle system. The topic covers the most common pro- and prebiotics, including strains. The unique food green microalgae Spirulina platensis as a source of biologically valuable components is proposed for industrial application. A technique for the production of the fermented milk drink based on buttermilk and spirulina as prebiotic was developed and scientifically substantiated. The protein contained in buttermilk is characterized by high nutritional value, exhibits functional properties and can significantly affect the quality of the drink. To confirm this, the possibility of using buttermilk with different protein content from 2.9 to 3.2 to improve the structure of the clot in the composition of the drink and the content of spirulina from 10 to 20% was studied.  As single criteria for optimizing the prescription composition of the drink at the different protein content of buttermilk used indicators of product quality - acidity, degree of syneresis, organoleptic parameters. The optimal values of the individual criteria are obtained in different ranges of protein content 3 times 1-2-2; sample 2-3.0; sample 3-3.2%, which allows you to get recommendations for the formulation of a new type of drink.

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The raw material base of the fish industry of Ukraine is mainly represented by freshwater fish, which are characterized by a low content of polyunsaturated fatty acids of the ω3 family and do not meet the modern requirements of nutrition science for healthy nutrition. Therefore, the enrichment of food products from freshwater fish with these acids becomes relevant. The aim of work – to determine the effect of lipid-carotenoid concentrate from the Black Sea shrimp Palaemon adspersus Rathke, 1837 on the quality and period of storage preserves from carp Cyprinus carpio. The research was conducted in the laboratory of the meat, fish and seafood technology department of the faculty of food technology and product quality of agricultural products of National University of Life and Environmental Sciences of Ukraine in the autumn of 2022. Developed of the descriptors and an evaluation of the sensory characteristics of preserves from C. carpio with different concentrations of lipid-carotenoid concentrate (1, 2, 3 g/100 g of product) and control. The quality of preserves with supplements of lipid-carotenoid concentrate in the amount of 2 and 3 g/100 g of the product exceeded the control sample by intensity of smell, taste and consistency and overall impression. Determined a positive influence of lipid-carotenoid concentrate to a change in the safety indicators of lipids, which is manifested in the slowing down of the processes of primary oxidation according to the peroxide number and hydrolysis of lipids according to the acid number. In the control sample, the peroxide number after 2 months storage at a temperature of +4°C reached 4.23, in experimental – 2.33 mmol O2/kg of fat, which did not exceed the permissible values according to the requirements of the international standard. Accumulation of free fatty acids in preserved samples was more intensive. In the control sample, after 50 days of storage, the acid value is 5.67, which limits this indicator by the requirements of the standard – 4.5 mg KOH/g of fat, which allows reducing the storage period of the control sample to 40 days. The addition of lipid-carotenoid concentrate in the amount of 2 and 3 g/100 g of the product can extend the storage period to 60 days. Intake of preserved carp of 100 g with additives of lipid-carotenoid concentrate in the amount of 2.3 g/100 g of the product will ensure the daily rate of intake of ω3 fatty acids in accordance with the recommendations of the FAO (1 g per day for prevention). The research results approve the antioxidant properties of shrimp carotenoid concentrate and correlate with the previous publications in this direction. Prospects for further work will be related to the determination of indicators of the biological value of preserves from freshwater fish and additives of lipid-carotenoid concentrate and changes in microbiological indicators of preserves during storage.