Bulletin of Sumy National Agrarian University. The series: Mechanization and Automation of Production Processes

THE INFLUENCE OF GEOMETRICAL AND MODE PARAMETERS ON THE EFFICIENCY OF THE WORKING NOZZLE OF THE PNEUMATIC ABRASIVE EJECTOR UNIT

2024-07-19T16:41:36+03:00

The pneumatic abrasive unit has become widespread in a number of technological operations for processing surfaces of any form and contamination. The abrasive blasting method has been used for a long time due to its simplicity and efficiency. A large amount of compressed air is required for the operation of a pneumatic abrasive installation. Such installations are performed as a source of a compressed air compressor with a consumption of 0.35-5.25 cubic meters per minute, work that requires electricity consumption of the order of 25-40 kW. The main element of the air-abrasive installation, which affects the efficiency of its work and the amount of electricity consumption, is the working nozzle. Thus, the development of a more efficient design of the working nozzle in comparison with existing analogues will lead to a reduction in the consumption of expensive air and material processing time. With the help of a numerical study using the ANSYS CFX 9 R1 complex, it was established that with an increase in the mass flow of sand, the mass flow of air decreases, which is due to the throughput of the nozzle itself. It was found that when the gas velocity decreases after a pressure jump, the velocity of sand grains does not decrease, but it almost does not increase either. It was also established that as the value of the pressure in front of the nozzle increases, the value of the speed of the grains of sand at the exit from the nozzle increases. As the diameter of the grains of sand decreases, the value of their speed increases at the same pressure and sand consumption. The influence of the length of the diffuser part of the nozzle on the value of the velocity of the particles of the dispersed phase was studied. It was established that with an increase in the diffuser length of the nozzle, the value of the speed of sand grains increases almost three times in comparison with an industrial nozzle, which causes an increase in contact stresses on the processing surface from the impact of sand. The greater the value of the contact stresses, the more efficient the nozzle. The expediency of increasing the length of the diffuser part of the venturi nozzle compared to the industrial nozzle UDC32-450 has been experimentally confirmed. Thus, the processing time of a square meter of material with the length of the diffuser part of the nozzle l=300 mm decreased by 4 times.

DETERMINATION OF DERIVATOGRAPHIC ANALYSIS OF JELLY BAR COMPONENTS USING CASHEW NUT FLOUR

2024-07-19T16:41:33+03:00

A key factor in ensuring the stability and quality of gels during their production, storage and use in confectionery and culinary products is their level of heat resistance, which depends on the composition and content of dry substances. This article analyzes the thermogravimetric properties of hydrogels created on the basis of agar and including honey and cashew nut flour for the production of jelly bars. The study consisted of two main stages. The first stage included the study of individual ingredients included in the hydrogel: agar 1200 TM «Fujian Province» (China), food glycerin TM BASF (Germany), sunflower honey and cashew nut flour. The second stage included the preparation of samples of agar hydrogels taking into account the necessary ingredients: «agar 1 % – water – glycerol 0,2 %», «agar 1 % – water – glycerol 0,2 % – honey 25 %», «agar 1 %-water – glycerin 0,2 % – honey 25 % – cashew nut flour 20 %». The comparative analysis indicated that at all stages of decomposition of the experimental samples there is a loss of mass due to the evaporation of water. It was found that the final mass loss for pure agar from the beginning of the study was 16,91 % (or 16,75 mg). The mass change for glycerin was 0,17 % (or 0,21 mg), the mass loss of sunflower honey was 46,06 % (or 56,20 mg), and for cashew nut flour the mass change was 7,25 % (or 8,92 mg). In the complex gels, a decrease in the rate of water removal was observed, which is explained by the formation of additional bonds between the agar and other components of the formulation, such as honey and cashew nut flour. It was established that at the end of the experiment, the mass of the «agar-water-glycerin» test sample changed by 42 % (or 44,10 mg), the mass loss of the «agar-water-glycerin-honey» sample was 33,40 % (or 36,74 mg), and the mass of the sample «agar-water-glycerin-honey-cashew nut flour» gradually decreased and at the end of the experiment changed by 28,82 % (or 34,59 mg) at an elevated temperature associated with evaporation of the aqueous phase.

METHODS OF DRYING FOOD PRODUCTS: ADVANTAGES, DISADVANTAGES AND DEVELOPMENT TRENDS

2024-07-19T16:41:30+03:00

Vegetables and fruits are essential sources of beneficial vitamins and minerals necessary for the normal functioning of the human body. Due to their high-water content, these products are very sensitive to temperature and quickly spoil, necessitating processing for long-term storage. After harvesting, about 70% of the crop can be lost within a short period due to the limited shelf life of fresh raw materials, significantly impacting economic indicators. The main factor leading to such significant losses is excessive moisture, which promotes the growth of harmful microflora and rapid spoilage of the produce. Therefore, storing raw materials with high moisture content is complicated by high temperatures in some countries, inadequate refrigerated facilities, and storage warehouses. The moisture content in harvested fresh products can reach 80–90%. Without proper processing, they are susceptible to mold and rot, which compromises their quality and renders them unfit for consumption. Furthermore, the harvesting window is limited and can be very short. To ensure quality food storage, harvested raw materials need to be processed promptly. One of the most common and efficient methods of such processing is drying. Drying is one of the ancient methods of crop preservation used in agriculture and the food industry. This method of quality processing ensures a long shelf life of the product, reduces weight and volume of the material, and eliminates microorganisms. Drying is the most effective method of processing when suitable conditions for storing the produce in its raw state are unavailable. However, if the drying technology is not followed correctly, it can reduce the shelf life and quality of the finished product. In addition to ensuring the established storage period, all quality indicators and nutrients contained in the raw product must be preserved during the drying process. As a result of the theoretical analysis of drying methods and techniques, including natural drying, convective drying, boiling layer drying, spraying, using high and ultra-high frequency energy, osmosis, extrusion, and sublimation, the advantages and disadvantages of each method were identified, and modern trends in implementing high-efficiency drying methods for raw materials were considered. New technologies and innovations in the field of food drying are aimed at improving efficiency, increasing the productivity of drying equipment by reducing processing time, as well as preserving nutrients and enhancing the quality of the finished product.

IMPROVING THE EFFICIENCY OF NITROCEMENTATION TECHNOLOGY WITH ELECTROSPARK ALLOYING

2024-09-17T11:14:34+03:00

A new process for the nitro cementation of steel surfaces based on electrospark alloying (ESA) is proposed, which consists in the pretreatment of the surface with an aluminium electrode, followed by the application of a nitrogen-containing paste and subsequent alloying with a graphite electrode. This process is an innovative approach to increasing the wear resistance and strength of metallic materials of the coating-substrate type. The main goal of the investigation was to determine the effect of the energy parameters of the alloying process on the key quality indicators of the obtained coatings. The effect of discharge energy on layer thickness, microhardness, continuity and surface roughness was investigated. The results of metallographic and durometric tests indicate that nitrogen-containing coatings consist of a hardened «white» layer that gradually transitions to the diffusion zone and the substrate metal. The coatings obtained have a «white layer» thickness of 100-110 μm. The durometric tests show an increase in microhardness to 6800-10380 MPa. The phase composition of the coatings is represented by cubic iron nitride and iron carbide alloyed with ferrite. The use of ESA allows a reduction in energy consumption and processing time compared to traditional chemical heat treatment methods. The absence of the need for full heating of the part reduces the risk of thermal deformation and preserves the original mechanical properties of the base metal. The proposed method of nitro-cementation based on electrospark alloying is a promising technology for strengthening the surfaces of steel parts. The use of a combined approach involving pre-treatment with an aluminium electrode, application of a nitrogen-containing paste and alloying with a graphite electrode allows high microhardness, thickness and continuity of the coatings to be achieved. This gives new possibilities for increasing the wear resistance and durability of important parts and components of pumping and compressor equipment, contributing to the development of modern technologies in the field of materials science and surface engineering. Further research in this area could be aimed at optimising the technological parameters of the electrospark alloying process to improve the efficiency and quality of the coatings obtained. This may include studying the effect of different types of electrodes, alloying modes and processing conditions on the structural and mechanical properties of coatings.

EFFICIENCY OF THE USE OF UAVS DURING THE APPLICATION OF PPPS, HERBICIDES AND GROWTH REGULATORS (PHYTOHORMONES)

2024-07-19T16:41:21+03:00

The use of an unmanned aerial vehicle (UAVs) herbicide in the application of plant protection products (PPPs), pesticides and growth regulators (phytohormones) has numerous advantages. The use of UAVs makes it possible to ensure a more accurate and uniform application of the working solution, to comply with traditional methods, to reduce the costs of the technological operation as much as possible, to minimize the impact on the environment, to provide access to hard-to-reach areas where traditional equipment cannot work, reducing the risk to favorable workers working with harmful chemicals, helping to increase the productivity and profitability of agricultural production and many other means of their use. The presented study presents the effectiveness of using UAVs during the application of pesticides, herbicides and growth regulators (phytohormones) on the example of data collected on 5,000 hectares of land in the Sumy region, using various types of UAVs. The advantages of using UAVs compared to traditional spraying methods are analyzed. The name of the main brands of UAVs that work as service companies (SC). UAVs land treatment by types of crops was considered, focused attention on average rates of application and reduction of costs of working solution when using drones. Minimization of damage to the environment and reduction of risks for UAVs operators working with working solutions is shown. Technical aspects of using UAVs, such as flight route planning and the main malfunctions of Chinese-made UAVs, are taken into account. Major field drone malfunctions and operational issues are identified and described. The effectiveness of the use of drones was analyzed, namely the cost of owning a crew, the payback period of investments in drones and the growth rate of the total cost of owning a crew within 2-3 years were estimated. Also, the productivity of the time of use of aircraft was investigated, and non-productive losses were analyzed and methods of their reduction were given. The relevance of the use of UAVs in the agricultural sector increases their potential, which aims to significantly increase the efficiency, sustainability and competitiveness of modern agricultural production. Further research into the use of UAVs in the application of pesticides, herbicides and growth regulators (phytohormones) is a prerequisite for the development of modern, efficient and environmentally sustainable agriculture. They promote innovative approaches that can increase yields, lower costs and reduce negative environmental impacts.

RESEARCH OF THE DENSITY OF THE AGROPHYSICAL COMPOSITION OF THE SOIL BASED ON MAGNETIC PROPERTIES

2024-07-19T16:41:19+03:00

The article presents the results of theoretical and experimental studies to determine the magnetic susceptibility of soil and its particle size distribution components by the induction method. According to its physicochemical composition, the soil an be classified as a composite material of diamagnets and paramagnets with a granulometric composition of sand and clay in the appropriate proportions, which are significant in the flow determination of soil density. Research objective: Improvement of the flow non-destructive determination of soil density in the technological chain "Compositional composition – magnetic susceptibility in a cyclic magnetic field – density of the main types of soils". Research methods: Analytical studies of the principles of interaction of the magnetic field with dia- and paramagnets. Experimental studies of the interaction of soil samples and its particle size distribution components with an alternating magnetic field. Analysis of experimentally obtained characteristics within the ranges of interactions of the particle size distribution of the soil with the magnetic field. Research results: Dependencies of the interaction of magnetic susceptibility with the index of density and particle size distribution of soil were obtained. A regression analysis of the relationship between density and magnetic susceptibility under the cyclic interaction of the magnetic field was performed. The time of interaction of cyclic interaction is substantiated from the standpoint of constructing models of correlation of magnetic susceptibility indicators by particle size distribution components. Linear models of functional relationships of density and magnetic susceptibility indicators for the duration of the cyclic interaction range for granulometric compositions of the main soil types have been developed. The results of the research are promising for the development of means for the flow non-destructive study of agrophysical indicators of the soil.

SYSTEM FOR AUTOMATED SELECTION OF BRACKET-TYPE PARTS BASE SCHEME

2024-07-19T16:41:15+03:00

The development of modern efficient production systems requires careful production planning. Global mechanical engineering is dominated by multi-coordinate production, which is characterized by a wide range of products, a reduction in non-productive time, the introduction of highly efficient machining centers with numerical program control (PCM), and a reduction in the number of units of technological equipment. The number of base schemes for workpieces of complex shape in the conditions of multi-coordinate processing on multi-purpose machines requires a reasonable choice of base scheme of the workpiece and puts forward requirements for the design of machine tools. In modern mechanical engineering, the use of flexible VP is an effective solution. They have production capabilities that allow you to reduce unproductive time spent, which in turn contributes to increased productivity. Flexibility in modern manufacturing has become a key factor in efficiency. Therefore, it is necessary to quickly select optimal configurations of machine tools for various production conditions. The latest trends in the machine-building industry confirm that in today's conditions of fierce competition, product manufacturers try to minimize time to market, but in turn, the requirements for their accuracy and quality are constantly increasing. The design and manufacture of flexible fixture is an urgent problem of production planning to ensure high productivity and flexibility of production. The study developed a structural-functional model of the process of designing flexible fixtures for multi-coordinate processing of parts such as brackets. This will make it possible to establish functional and informational connections between structural subdivisions. A mathematical model of the automated selection of the basing scheme of machine tools based on structural and technological features has been created. An important stage in the design of flexible fixture is the development of scientific and theoretical foundations for the optimal selection of machine tool layouts based on compliance with the specified requirements for accuracy, productivity, flexibility and cost. The solutions mentioned above will improve production planning in the engineering, automotive and other industries.

DETERMINATION OF PHYSICAL AND MECHANICAL PROPERTIES OF SOYBEAN SEEDS AS A RAW MATERIAL FOR OIL PRODUCTION

2024-07-19T16:41:12+03:00

The article presents a study of some geometric and physical parameters of soybean seeds and crushing products. To achieve the goal, the following research tasks were set: to carry out a technological evaluation of whole soybean seeds; carry out crushing of soybean seeds with a hammer crusher and determine some parameters of the crushing products (particle volume and outer surface area). The subject of our research was depersonalized soybean seeds that were sent for processing to the oil press plant of "Vidrodzhennia" LLC. The object of the study is the technological indicators of soybean seeds and the products of its crushing with a hammer crusher. To determine the geometric dimensions, 60 seeds were selected. The mass of the batch of soybean seeds for crushing was 50 tons. For the output of a more homogeneous large fraction in size, it is better to use mechanisms whose operation is based on the principles of product compression – flattening machines. For organizational and economic reasons, it was necessary to stop the choice on the hammer crusher, which was at the production base of "Vidrodzhennia" LLC. Crushing products were divided into fractions using sieves with round holes with diameters of 3.0 and 1.0 mm and weighed. Arithmetic average values of whole soybean seeds: length – 8.48 mm, width – 5.45 mm, thickness – 4.4 mm. According to the results of the mathematical analysis, the null theory of normal distribution by geometric dimensions was rejected. The area of the outer surface of a soybean seed is 117 mm2. The seed density is 1.33 g/cm³. More than half of the grain mass (58.6%) was not crushed at all, or only partially damaged. The yield of the main fraction of 1–3 mm is only 36.4%. The mass fraction of the fraction smaller than 1 mm, which can be removed with the spent working gases from the grain dryer, in crushed soybean seeds was 5%. The evaporation surface area increases by 289% in the 1–3 mm fraction and almost 12 times in the 0–1 mm fraction.

DEVELOPMENT OF «CACCIOTTA» CRAFT CHEESE WITH INCREASED BIOLOGICAL VALUE

2024-07-19T16:41:09+03:00

Craft cheese production is a unique approach that combines tradition and innovation to create high-quality products. The use of powders and extracts from plant raw materials to enrich cheeses with vitamins, mineral and phenolic compounds that increase the functional and antioxidant properties of finished products is becoming relevant. The use of plants in cheese making is a long-standing practice, but it is usually related to local traditions and is mainly used to give cheese a special flavour or aroma or to increase shelf life. The aim of the work is to develop a technology of Kraft cheese «Caciotta» with increased biological value. To achieve this goal, the influence of lavender and milk extract of grape pomace on the quality parameters of cheese «Caciotta» was determined. As the main raw material used cow's milk, meeting the requirements of DSTU 3662:2018. As an enrichment agent – milk and vegetable extract from grape pomace (obtained according to utility model UA № 151760) in the amount of 15%, infrared dried lavender seeds in the amount of 3%. Lavender was used as an affinage. Standard methods of research were used in the work. As a result of organoleptic evaluation, it was determined that the introduction of milk and vegetable extract from grape extracts in the milk mixture cheese dough, respectively, and cheese on the cut acquires a light maroon colour with a purple tint, especially on the crust of the cheese. It is noted that the taste of the cheese is characterised as mild, slightly sweet-tart taste, smell – with light floral and grape notes, giving it an unusual and interesting aroma. Made cheese has a high content of protein (25.5%), fat (45.5%). A high content of flavonoids (35.35 mg/100g) was noted. The presence of phenolic compounds in cheese affects its taste, making it astringent and rich. In addition, phenolic compounds have anti-inflammatory, antimicrobial, antioxidant effects and are involved in redox processes. The moisture value corresponds to this type of cheese. In the work the technological scheme of production of Kraft cheese «Caciotta» with increased biological value is developed.

HYDRODYNAMICS OF FLOAT MOVEMENT IN THE INTERNAL SPACE OF A ROTATING VIBRATING GRANULATOR (RVG)

2024-07-19T16:41:05+03:00

Granulation of mineral fertilizers using a rotating vibrating granulator makes it possible to obtain a high-quality monodisperse composition of the finished product. This production technology is quite effective from the point of view of the set of structural elements, due to which the work of the installation is carried out. Adjustment of the main parameters, such as the speed of rotation of the basket, the frequency of the generator of mechanical oscillations, the level of the liquid column, and others make it possible to adjust not only the productivity of a specific installation, but also the size of drops, that is, granules, as a finished product of the granulation process. However, despite considerable attention to the development of construction calculation methods and the determination of technological parameters of the operation of a rotary vibrating granulator, there are still no theoretical studies of the movement of viscous fluid in the inner space of the granulator basket and the influence of these parameters on the determination of the number of holes for flow of fluid into the granulation tower and on the shape of this basket itself. Therefore, in this paper, with the aim of improving the calculation methods of the rotary vibration granulator of mineral fertilizers taking into account the three-dimensional flow of water in the basket of the OVG granulator at the Department of Chemical Engineering of Sumy State University, theoretical studies were carried out using the equations of motion in the form of a system of partial differential equations in cylindrical coordinates with taking into account the axial symmetry of the flow in the OVH granulator basket. As a result, a number of analytical mathematical dependencies were obtained, which describe the movement of the float and the pressure distribution in the inner space of the basket of the rotating vibrating granulator. This analytical form allows us to refine previously obtained theoretical solutions for similar flows, taking into account their three-dimensional nature. From a practical point of view, the developed model for calculating the hydrodynamics of float motion makes it possible to carry out a theoretical analysis of float motion at the stage of designing granulators, to optimize the distribution of pressure and float speeds on the inner surface of the basket with different geometric shapes, to identify the need for installing additional devices in the basket for distribution and mixing of the float.

ANALYTICAL JUSTIFICATION OF THE CONDUCTIVE DRYING PROCESS OF MEAT

2024-07-19T16:41:02+03:00

Food products with extended shelf life, including dried meat, are in demand among consumers, particularly in regions affected by conflict with russia. Disruptions in electricity supply, caused by the destruction of critical infrastructure due to missile attacks, further contribute to an increased demand for such products on a nationwide scale in Ukraine. Consequently, there is a need to explore environmentally friendly and energy-efficient methods for producing dried meat. One such method is conductive (contact) drying. Drying is a technology based on moisture removal from raw materials, complicating microbial development and chemical reactions that lead to food spoilage. Drying has found widespread applications in food technologies, ranging from traditional methods like convective, conductive, microwave drying, or natural drying, to modern techniques such as sublimation, radiation, vacuum drying etc. A scientific approach to studying conductive drying as a method of preserving food raw materials, including meat, involves reviewing theoretical aspects, which are a significant section in the study of this issue, as well as the physics of boiling in confined spaces of very small size – nanopores. This article is dedicated to exploring the theoretical foundations of conductive meat drying, including the analysis of heat and mass transfer processes, the physics of phase transitions on a nanoscale, the specific mechanism of moisture removal, and the influence of meat raw material characteristics on the process. Within the framework of the research, an analytical approach is used to study the interaction between the heating surface and the raw material. The main problem identified during the research lies in the complicated heat exchange between these two elements of the process. The authors consider factors influencing heat flow, analyzing possible ways to solve the identified problem: the first solution to the problem is determining the temperature of the heating surfaces, the second solution involves mechanically removing the layer of superheated vapor formed near the heating surfaces, and the third solution is compressing the raw material with heating surfaces with a certain effort. This article contributes to understanding the peculiarities of conductive drying and serves as a basis for further practical research aimed at optimization and achieving maximum quality and shelf life of food products, including meat.

ANALYSIS OF THE DEVELOPMENT OF MODERN MOBILE SYSTEMS FOR MONITORING SOIL CHARACTERISTICS

2024-07-19T16:40:59+03:00

In this paper, an analysis of existing methods and systems for collecting data on the inhomogeneity of soil conditions, in particular the hardness and location of compacted zones, both separately and directly during soil cultivation operations, was analyzed, their advantages and disadvantages were analyzed. In modern agricultural production, accurate digital maps of soil properties are necessary for the high-quality performance of soil cultivation operations. Scientists and equipment manufacturers are constantly improving existing systems for determining soil characteristics, which would allow creating accurate soil maps. Today, several types of sensors are used: electromagnetic, optical, mechanical, acoustic, etc. Among them, manufacturers mainly produce and widely use electromagnetic sensors. They collect information about soil heterogeneity, which makes it possible to define relatively constant and smaller areas in the field, which are called management zones. It is appropriate to use the data obtained as a result of electromagnetic scanning during movement on the field as one of the sources of information to determine the differences. In areas with similar electrical conductivity and with relatively stable yield, technological operations can be performed at the same modes of operation of units, which can be determined by a smaller number of samples. The creation of new sensors and systems capable of quickly changing the operating modes of machine units in real time will increase the efficiency of their use, thereby reducing the impact of soil differences on agricultural productivity. A promising direction is the use of mobile soil scanners, which will improve the quality and reduce the cost of creating soil maps. Further improvement of the process of soil analysis by sensors during movement will allow using the received data to adjust the operating modes of the units in real time. Currently, only electromagnetic mapping systems are available to agricultural producers on a commercial basis. Therefore, it is important to continue the development of new mobile systems for monitoring soil characteristics, which can be used by scientific and commercial institutions in the future. The main requirements for such systems are to increase the accuracy of data while reducing the cost of creating cartograms, which will facilitate the decision-making process.

STUDY OF AIR FLOW UNIFORMITY IN THE WORKING ZONES OF PNEUMATIC SEPARATION CHANNELS

2024-07-19T16:40:57+03:00

The performance and quality of machines for cleaning and calibrating bulk materials needs to be intensified to meet the growing demands of production. The efficiency of the pneumatic separation process of loose materials is determined by the uniformity of the air flow velocity in the working zone of pneumatic separation devices. Among the main factors contributing to the non-uniformity of velocity are the design of the working zones of pneumatic separation channels, types of fans, and their ducts. The analysis of designs and methods for regulating the air flow velocity in work zones made it possible to focus on louvre devices with vertical and horizontal arrangement, which became the object of research. Among the parameters to be studied were the angle of inclination, width and arrangement of the louvres. The criteria used in the research were the coefficient of variation (uniformity of air flow velocity), contamination and weight of 1000 grains in the receiver trays (separation efficiency). As a result of the studies, dependencies of air velocity uniformity on the parameters of the pneumatic separation channel, separation completeness, and the weight of 1000 grains of winter wheat material were obtained. It has been established that the uniformity of air flow in the working zone directly affects the efficiency of separation of loose materials in pneumatic separation devices. The obtained method of determining the uniformity of the air flow speed in the working zone of the horizontal pneumatic separation channel during the separation of the components of loose materials according to aerodynamic properties. In order to increase the efficiency of the separation of the components of loose materials, technical means are proposed in the form of a blind device, which consists of vertical and horizontal blinds that equalize the speed of the air flow in the working area. Rational parameters of the pneumatic separation device at which the best uniformity with a minimum coefficient of variation (2.1%) is obtained have been established by the research. The proposed research methodology and the obtained dependencies make it possible to increase the efficiency of pneumatic separation devices when separating components of loose materials by aerodynamic properties. The results are useful when researching, designing or operating grain cleaning calibration machines.

OPTIMIZATION OF THE MICROCLIMATE IN EDUCATIONAL LABORATORIES, AUDITORIUMS AND EDUCATIONAL AND PRODUCTION MODULES OF SNAU IN THE TRAINING OF AGRICULTURAL ENGINEERS

2024-07-19T16:40:53+03:00

In institutions of higher education, with the onset of the heating season, problems often arise regarding the provision and observance of sanitary and hygienic indicators of the microclimate. Ensuring a comfortable microclimate, proper thermal regime, and ventilation of premises are key issues for managers of higher education institutions. Scientific-pedagogical and pedagogical workers, students, laboratory assistants perform mental work. Mental loads are associated with receiving and processing information, activating the processes of thinking, attention, memory, stressing the sensory apparatus. A physiological feature of mental activity is low mobility and a forced monotonous posture. Teachers, students and employees in educational buildings are in thermal interaction with the educational and production environment. Non-observance of sanitary and hygienic requirements for microclimate parameters worsens the perception and assimilation of information, and also leads to deterioration of the health of scientific and pedagogical workers and students. Therefore, the creation of optimal microclimatic conditions in classrooms, laboratories and offices allows not to disturb the thermoregulation of the human body, as a result of which health and high work productivity are preserved. In addition, ensuring comfortable working conditions during a full-scale war with the Russian Federation is one of the most difficult tasks for many educational institutions. At the Sumy National Agrarian University, responsibility for creating healthy and safe working conditions, ensuring the timely implementation of complex measures to achieve the establishment of standards of safety, occupational hygiene and industrial injuries, occupational diseases and accidents in accordance with the requirements of the Law of Ukraine "On Labor Protection" are borne by the rector, directors of specialist colleges and head of the labor protection department. The head of the institution takes measures to bring engineering and technical communications, equipment, and equipment into compliance with current standards, rules and norms. The article analyzed the state of ensuring normative meteorological and comfortable conditions of the educational and production environment in laboratories, classrooms and educational and production modules of the Faculty of Engineering and Technology of SNAU and considered ways to improve them for the quality training of specialists in agricultural engineering.

MARKET ANALYSIS OF SNACK PRODUCTS AND PROSPECTS FOR THE USE OF PLANT-BASED RAW MATERIALS IN THEIR PRODUCTION

2024-07-19T16:40:50+03:00

The article provides an overview and discusses the prospects of using plant-based raw materials in snack production, considering current trends in the food market. It emphasizes the importance of quality and nutritional value of food products in the context of increasing interest in healthy lifestyles among the population. The utilization of plant-based raw materials in snack production offers numerous benefits for consumer health and the environment. The reduction of saturated fats and trans fats content contributes to improved cardiovascular health. Plant-based raw materials are also rich in vitamins, minerals, and antioxidants, which support immunity and maintain healthy skin, hair, and nails. Additionally, the use of plantbased raw materials helps reduce the negative environmental impact by conserving resources and energy, thus reducing emissions and preserving biodiversity. This approach to snack production also fosters the development of agriculture and local economies. The analysis highlights the impact of using plant-based raw materials on agricultural development and support for local farmers, promoting sustainable economic growth and reducing dependence on imported raw materials. The possibility of expanding product variety and market potential through innovative approaches to producing new snacks based on plant-based raw materials is also discussed, meeting the needs of different consumer categories. Further research is deemed necessary for optimizing technological processes, improving product quality, and addressing standardization and regulatory issues. The successful implementation of plant-based raw materials in snack production requires in-depth study of technologies and their adaptation to achieve optimal results. Technologies should ensure product quality, preservation of beneficial properties of raw materials, and maintenance of snack flavor profiles. This approach will enable manufacturers to create high-quality and competitive snacks based on plant-based raw materials. Overall, the general conclusions indicate the significant potential of using plant-based raw materials in snack production to enhance health, stimulate agricultural development, and promote sustainable food production.

SUBSTANTIATION OF CRACKER TECHNOLOGY USING VEGETABLE RAW MATERIALS OF HIGH NUTRITIONAL VALUE

2024-07-19T16:40:46+03:00

With the growth of people's health awareness and the improvement of the general standard of living, the question of the possibility of using plant raw materials of increased nutritional value in the technology of crackers is timely and relevant. The article substantiates the use of plant raw materials in the technology of flour confectionery products. The purpose of the work is to study the possibility of using defatted flour of chia seeds and ground turmeric in the technology of crackers on yeast dough, to study the influence of these additives on the quality indicators of semi-finished products and finished products. Standard methods are used to study the physico-chemical and organoleptic quality indicators of raw materials, semi-finished products, and finished products. The article provides a literature review on the research topic. Directions for enrichment of yeast dough products are shown. The use of chia seeds and its processing products in the technology of bakery, confectionery and culinary products is justified. Issues of using ground turmeric are highlighted, considering its antiinflammatory, antibacterial, antioxidant properties. The study was carried out according to the proposed model system. The technology of crackers using mixtures of additives in different ratios is described. The indicators of the quality of the input raw materials were studied. It was established that the moisture content of dough samples using the maximum amount of a mixture of flour defatted from chia seeds and turmeric decreases by 3,4%. The moisture content of the finished products with the minimum additives decreased by 0,2%, and with a further increase in the amount of flour from chia seeds and turmeric, a decrease in the moisture content of the finished samples by 0,6% was observed. It was established that the sample with the highest content of chia seed flour in the mixture, namely – 29%, was distinguished by a darker color, a deformed shape, uneven porosity, and traces of tempering on the fracture, with an extraneous taste and aroma. The introduction of additives that contain an increased amount of dietary fiber and protein leads to a decrease in the wetness of crackers by 29%. The obtained results showed that the sample containing according to the recipe 80% wheat flour, 19% defatted flour from chia seeds, 1% turmeric has the best quality indicators: a surface without cracks and fractures, with non-exfoliated bubbles in the structure, yellow-brown color with a pleasant aroma and taste characteristic of a cracker. A further direction of research is the substantiation of the possibility of using local plant raw materials of increased nutritional value to expand the assortment of flour confectionery products of improved quality.