This paper has substantiated the development and rationalization of techniques to manufacture sausage casings from natural raw materials with predefined functional and technological properties. It is noted that the issue related to the rational utilization of intestinal raw materials and the improvement of the production economic profitability could be resolved by implementing effective technologies of glued intestinal sausage casings. The strength has been investigated of the reinforcing seam between the layers of intestinal membranes obtained by such techniques as the local tanning, local thermal coagulation resulting from passing an electric current through wet raw materials, local thermal coagulation due to the arc discharge through dried raw materials. The rational concentration of tannin in tanning solution has been determined, at which it is recommended to make a reinforcing seam on glued intestinal casings by means of local tanning. A value of the breaking load for the reinforcing seam made by using local electric currents has been derived, which is 14 N/m. A 4.7-time increase in the breaking load has been established to occur, compared to the control sample. A value of the breaking load for the reinforcing seam obtained by applying an arc discharge has been found, which is 18 N/m. It was noted that the breaking load had increased compared to the control sample. Working bodies for an installation were designed aimed at reinforcing glued sausage casings by such techniques as local tanning; local thermal coagulation resulting from passing an electric current through wet raw materials; local thermal coagulation as a result of arc discharge through dried raw materials. It is noted that the advantages of techniques for the reinforcement of glued sausage casings are the high breaking load and the effective utilization of raw materials

The authors analyze the main trends in the technology of restructured meat products. The main technical and technological methods of restructured meat production technologies are identified. An innovative idea for a new product – restructured semi-finished meat products, is formulated; the main indicators are defined and characterized. Criteria for the selection of food ingredients and mixtures based on them, which are able to modify adhesive and cohesive properties of meat pieces for obtaining a new product - restructured meat products.

The object of research is the process of concentrating fruit and vegetable purees in an improved rotary film evaporator. The existing hardware design of traditional processes for processing fruits and vegetables, as a rule, is not unified enough, inconvenient in operation and is designed for high productivity. Concentration of fruit and vegetable purees occurs mainly in vacuum evaporators of periodic and continuous operation at a temperature of 60–80 °C under vacuum, which allows them to significantly preserve their nutritional value. But the duration of the process remains very significant (in devices of periodic action up to 75–90 minutes). One of the most problematic areas in the concentration of fruit and vegetable raw materials is significant losses of biologically active substances. At the same time, an important indicator of the quality of the process of concentrating pasty fruit and vegetable pastes is the value of the heat transfer coefficient, which characterizes the efficiency of the heat transfer method and the design features of the mixing device, taking into account the thermophysical characteristics of the product. To create conditions for conducting research to determine the heat transfer coefficient, it is necessary to use instrumentation with precise regulation of the necessary technological parameters. To study the heat transfer coefficient when concentrating fruit and vegetable purees, an automatic installation of an improved rotary evaporator was designed. The improvement of the rotary film evaporator (RFE) is carried out due to the lower location of the separating space by installing a screw discharge of the paste and preheating the output puree with secondary steam. The experimental dependences of the heat transfer coefficient on the product flow rate make it possible to determine the rational values of the flow rate of the RFE feedstock at various values of the rotor shaft speed. It is found that the heat transfer coefficient is influenced to a large extent by the product consumption, and the rotor speed acts to a lesser extent, only the relative speed of fluid passage around the developed hinged blade changes. It is found that when the frequency changes from 0.3 to 1.7 s–1, an increase in the heat transfer coefficient by 1.45 times is observed, which is explained by a more intensive degree of mixing of the product by the blades.

There is substantiated the topicality of studying hygroscopic properties and porosity of glued reinforced sausage casings of intestinal raw materials. The work aim is to establish storage conditions of glued reinforced sausage casings of intestinal raw materials and their porosity determination. Studies of hygroscopic properties of glued reinforced sausage casings of intestinal raw materials   have established a possibility of their long-term storage in a polymer package at a relative humidity no more 60…70 %. It has been established, that at a relative humidity more 70 %, storage is possible only in a steam-tight package. It has been noted, that a storage temperature at that must be selected in the diapason from 0 °С to 25 °С. It has been established, that the sorption isotherm for a model of a reinforcing seam material, obtained from glued intestinal casings using thermal coagulation, is lower than the one of the glued casing of intestinal raw materials relative to the axis of moisture content. The research result is explained by different porosity of samples. Differential functions of pores distribution by radiuses for studied samples have been obtained, and most probable and average radiuses for them have been calculated. The obtained distribution functions have a similar character and close maximum positions relative to the axis that the size-free pore radius is put on. They differ by lines width, testifying to the fact that samples differ by relative number of pores of different radiuses. It has been established, that most probable radiuses of pores for the studied samples differ within error, and average radiuses differ more than twice. It has been noted, that just more developed porous structure is a cause of the fact that the sorption isotherm of glued casings is higher relative to the one of a reinforcing seam material model. It has been noted, that at reinforcing protein molecules of the initial raw material change their structure because of thermal coagulation in such a way that the porous composition of the obtained raw material becomes closer to the monodispersed one

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