Energy input affects the final cost of dairy products. The paper features energy cost optimization in dairy industry and, in particular, in the production of cultured milk foods. The present research studies the options for renewable energy sources in dairy industry: solar system is becoming a very promising means of energy saving in the southern regions. The authors proposed a complex energy substitution device, which can reduce the electricity costs by 60–70%, according to preliminary calculations. The results obtained in the theoretical underpinning of design parameters and operation modes were checked by experimental studies. For the experiment, the authors designed and manufactured a water heating system based on flat solar collectors. An instrument complex registered temperature values in eight different control points and transferred the signals to a PC hard disk. The article presents the parameters of the equipment in pasteurization and milk fermentation processes with the use of the complex energy substitution device for water heating. The equipment can be used by large-scale dairy enterprises, since the area of the collectors for the preliminary water heating is 2 m2, which provides 150 litters of water with a temperature of 45–60°C. As the normative parameters of the temperature during the milk fermentation process is 32–35°C, and the water temperature in the device is 45–60°C, it can be concluded that the thermal costs are fully covered.

The research work presents the results of studies of the composition of anthocyanins, monomeric forms of phenolic substances, oligomeric procyanidins, polymer forms of phenolic substances in wine materials Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Sangiovese, Marcelan obtained from grapes growing in the Crimea. It was found that the main coloring material in the wine materials under study was malvidin-3-O-glycoside. The proportion of this compound ranged from 42.9% to 54.3% in the total of all anthocyanins. The highest mass concentrations of oxybenzoic and hydroxycinnamic acids are determined in the wine material Marcelan. In the Sangiovese wine material, the highest concentrations of flavan-3-ols are determined. Mass concentrations of quercetin-3-O-glucoside in the test samples were 4-17 mg/dm3; quercetin - 1-7 mg/dm3. Mass concentrations of oligomeric procyanidins were in the range of 106-240 mg/dm3 and the highest value was determined in the wine material Marcelan, the lowest Cabernet Sauvignon. Mass concentrations of polymer forms of phenolic substances amounted to 1487-2998 mg/dm3.

The paper considers solutions for producing functional food based on products of infra-red drying obtained with the use of original compact multilevel closet facilities designed to be applied at agricultural enterprises. These facilities originate thermal impulses influencing raw materials by means of controlled infrared radiation emitted by high-temperature linear incandescent lamps and reflected in mirrored surfaces. The facilities ensure effective dehumidification and high-grade preservation of biologically-active agents contented in raw materials. This is due to smooth uniform evaporation of moisture from the material within the entire volume of the facilities, management of heat regime through direct control of material temperature and minimization of material’s contact with atmospheric air during drying. The condition of biologically-active agents in various agricultural products was estimated: raspberry, dewberry, drained white and red grapes. The paper gives organoleptic estimate of alcohol-free beverages with advanced biological value based on infra-redly dried products.

Introduction. The production of modern technologies should take into account a comprehensive analysis of energy, biotechnological and thermophysical phenomena. The main processes in food technologies are the processes of heat and mass transfer, which need to be intensified. Aim of the Article. The aim of the work is studying the mechanisms and modeling the kinetics of heat and mass transfer in the microware field in the technologies for complex processing of food raw materials. Materials and Methods. The combination of thermal, hydrodynamic and diffusion driving forces with their coordinated action is able to solve problematic issues of processing raw materials, primarily food. Using the principles of the similarity theory, there is proposed a dimensionless complex – the number of energy action, which reflects the influence of the electromagnetic field. Results. Direct, targeted energy supply to the liquid phase of raw materials makes it possible to obtain a solid phase in the apparatus. These are fundamentally new features for the dehydration process. Boil-off rates at constant electromagnetic field intensity depend only on the solvent type. As a result of processing all experimental points, a criterion equation was obtained, it establishes the dependence of the energy action number on the dimensionless pressure and the dimensionless heat of the phase transition. Discussion and Conclusion. There are developed a new class of heat and mass exchange equipment ‒ electrodynamic apparatuses. The experimental results suggest that the flow from capillaries and nano-capillaries is initiated much faster when organizing the processes of targeted energy delivery with the involvement of pulsed microware field. An important advantage of electrodynamic extractors is the possibility of obtaining polyextracts. Food technologies with targeted energy delivery during evaporating, drying and extracting are resource- and energy-efficient and ensure full preservation of raw material potential.

Introduction. Currently, the issue of reducing electrical energy consumption in the technologies of processing agricultural products, in particular, milk is topical. In large part, these costs are associated with the implementation of heat treatment processes. The reduction of electrical energy consumption can be achieved in several ways, one of which is the development and application of solar-powered installations. In this case, the consumption of traditional electrical energy is significantly reduced, but the manufactures have the task of coordinating the installation parameters and the real production conditions of enterprises. Materials and Methods. The study examined energy consumption in milk processing technologies, plate heat exchanger operation modes and heliocollector performance indicators. The heating temperature of the coolant and the product was determined with an instrument complex that allows registering the temperature values in 8 different control points and transmitting the received signals to the personal computer hard disk. The method for defining the parameters of the plant for preparing the coolant in the technologies of milk processing with the use of a complex energy-substituting unit is proposed. The new technique provides a reduction of electric energy consumption from 30 to 70%. Results. The consumption of electrical energy for thermal processes can be reduced by using solar energy. To solve the problem of optimizing the ratio of product consumption, heating area in the heat exchanger, the area of the solar collectors of the energy-substituting installation, it is recommended to use the obtained graphical dependencies and the formula for determining the area of the solar collectors. Discussion and Conclusion. It is possible to determinate the area of solar collectors of complex energy-substituting installation for real production conditions through using the obtained analytical dependence taking into account the dependence the specified parameter on a temperature mode of heating, the area of a surface of heating in the heat exchanger, and weight of milk being processed per unit of time. The obtained graphical dependencies make it possible to determine the product consumption and heating area for the given heating temperature values.