In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of salted semi-finished products to ensure their maturation as part of preserves have been theoretically substantiated and experimentally determined. It has been found that pretreatment of freshwater fish flesh with 1.0% and 1.5% malic acid for 60 minutes provides soft, tender and juicy consistency, which corresponds to an organoleptic rating of 5 points. Changes in the fatty acid composition of preserves are mainly associated with an increase in the amount of polyunsaturated fatty acids that have been introduced with linseed oil, which is a positive factor. It has been found that, in comparison with the control sample, the level of all mineral elements in preserves with aromatic root vegetables is significantly increased, with fiber present, which indicates the expediency of introducing aromatic root vegetables into this product to enrich it with essential mineral and carbohydrate elements to obtain a high-value and healthy food product. Enriching the formulation of preserves made of freshwater fish with a variety of herbal additives increases their nutritional value and allows to get a product of high value enriched with such vital nutrients as carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, and iron. Aromatic root vegetables such as horseradish, parsley, and ginger have been found to exhibit antiseptic properties and delay the activity of microbial enzymes as they content phenol. Therefore, the use of aromatic root vegetables helps to inhibit the oxidation and hydrolysis of fats, which may be due to the presence of phenols in their composition.

The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of existing and the development of new technological processes. Therefore, the main direction of improving the purification efficiency of juices of sugar beet production is the disclosure of its unused reserves and their implementation in practice. The scientific problem of choosing the rational direction for improving the technology of juice purification, which ensures the production of consumer granulated sugar in the face of changes in a wide range of quality of raw materials, is relevant and has important economic importance, especially in the context of the transition of beet sugar factories to a market economy. One way to solve it is to make fuller use of the adsorption capacity of calcium carbonate particles while increasing the filtration properties of saturation sediments. Therefore, the study investigates the effect of cavitation effects – vapor condensation and hydrodynamic processing of diffusion juice on the processes of purification of diffusion juice, juices of preliminary defecation, first and second saturations. The analysis of the influence of various effects of cavitation processing of juices from the point of view of improving the purification efficiency, the optimal place of the purification process in the technological scheme of production is established.

The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a targeted effect on the organoleptic, structural-mechanical, and physicochemical properties of food products. Accordingly, the expediency of adding the Black Sea alga cystoseira (2%) to optimize the mineral composition of the structuring agents and increase their jelly-making properties was established. Using experimental studies and multicriteria optimization, the optimal ratio of secondary fish raw materials – 40%; water – 60% and rational heat treatment – 150 min, at a temperature of 85 – 100 °C has been determined. An analysis and comparison of various preservation methods have confirmed the expediency of using the freeze-drying method of drying fish broths for the production of structuring agents, which allows to preserve of the original properties of the product, biologically active substances, reduce the mass of the dried product and increase the shelf life of the structuring agents. The optimal storage conditions have been determined – the ready-made structuring agents were packed in three-layer paper kraft bags and stored in a cool dry place at a temperature of 22 ±2 °C and relative humidity of no more than 70% for 12 months. It was found that the physical and chemical indicators of the structuring agents depend on the features of the structure, amino acid composition of fish collagen. The presence of the overwhelming number of high-molecular-weight molecules in the composition of the structuring agents and the preservation of the native structure determine high indicators of dynamic viscosity, dissolution time, and strength. As a result of the research, it was revealed that the high protein content largely depends on the amount of collagen in the secondary fish raw material, which has a positive effect on the gelling properties of the product being created.

Технологія виготовлення напівфабрикатів, збагачених природним кальцієм, що міститься в шкаралупі курячих яєць, може зайняти досить вагоме місце в асортиментному ряді продуктів профілактичного спрямування, оскільки передбачає профілактику дефіциту кальцію. Ця проблема досить гостро постає в нинішній час, оскільки значний дефіцит кальцію є близько у 90% населення України, що призводить до розвитку великої кількості різноманітних захворювань. Наукові дані свідчать, що споживання адекватної кількості кальцію або багатих кальцієм харчових продуктів (молока та інших молочних продуктів) сприяє набору пікової маси кісткової тканини у віці до 30 років. При цьому сповільнюється вікова втрата кісткової тканини і зменшується ризик переломів у більш пізньому віці. На сьогодні дефіцит кальцію рекомендується поповнювати медикаментозно. Проте, кращим вважається кальцій, який організм засвоює з харчових продуктах, так як він має більший відсоток засвоювання в порівнянні з медичними препаратами. Основна роль функціональних продуктів полягає в корегуванні раціону для забезпечення організму дефіцитними макро- та мікроелементами. Для забезпечення достатнього рівня надходження кальцію в організм були розроблені напівфабрикати, збалансовані за фізико-хімічними, структурно-механічними та органолептичними показниками з підвищеним вмістом кальцію. Як джерело кальцію використовували яєчну шкаралупу, яка має високий вміст мінеральної речовини, подібної до речовини кісток та зубів, що робить її доступною в біологічному плані  для людського організму. В основі розробки рецептури було визначення оптимальної кількості порошку з подрібненої шкаралупи, який вносився до рецептури, та не впливав на органолептичні показники готового продукту – 1% на 100% сировини. Дослідження яєчної шкаралупи курячих яєць на вміст стронцію та цезію показали, що їх вміст становить 0,1–0,3 Бк/кг  що не перевищує допустимої дози – 0,5 Бк/кг, та підтверджує безпечність її використання. Як основна сировина була використана свинина та м’ясо куряче. Для підвищення біологічної доступності та засвоюваності кальцію до рецептури додавали вітамін D3 та лимонний сік, в результаті реакції утворювався цитрат кальцію – біодоступна форма кальцію, яка досить легко засвоюється організмом.