Herald of LUTE. Technical sciences

IMPROVEMENT OF TECHNOLOGY OF MARINATED SEMI-FINISHED PRODUCTS FROM RED MEAT OF BROILER CHICKENS

2025-09-23T08:36:08+03:00

This article is devoted to the study of the possibility of improving the quality of marinated semi- finished products from red meat of broiler chickens in order to expand the range of high-tech products based on deveined red meat (thigh fillet) of broiler chickens using marinades based on rapeseed oil.The article presents a study of the possibility of improving the functional and technological indicators of red meat of broiler chickens, when combining the process of technological fermentation (marinating) with the intensification of the process by ultrasonic treatment.The conducted studies have shown that due to the selection of a rational composition of marinades and physical methods of influence, it is possible to achieve the predicted high-tech indicators of marinated semi- finished products.It was determined that for the production of semi-finished products from red meat of broiler chickens, when using ultrasonic treatment for 10–15 minutes, it is possible to reduce the proportion of marinade for fermentation by 10–20%, compared to the traditional volume of pickling spice-aromatic mixtures, which increases the economic attractiveness of this type of intensification of the pickling process.In the course of research, the positive effect of ultrasonic treatment of red meat of broiler chickens on the organoleptic and functional-technological indicators of marinated meat semi-finished products was determined.It was found that the use of a rapeseed oil-based marinade in combination with ultrasonic treatment for 10 and 15 minutes, with an ultrasound frequency of 35 kHz, allows reducing the fermentation time at a temperature of 4–6°C to 12–18 hours, while maintaining high values of organoleptic and functional- technological indicators of marinated semi-finished products from broiler chicken thigh fillet.

IMPROVEMENT OF DRIED PRODUCTS TECHNOLOGY WITH MODIFICATION OF FLAVOR AND AROMATIC PROPERTIES

2025-09-23T08:36:27+03:00

The article considers the urgent issue of improving the nutrition system of military personnel of the Armed Forces of Ukraine in conditions of combat operations and limited access to full-fledged nutrition.The main attention is paid to the development of a technology for manufacturing fish snacks based on carp meat, which can become a promising element of the individual diet of military personnel due to their high nutritional value, compactness, ease of transportation and long shelf life.The study aims to improve the technology of dried fish products by modifying the taste and aromatic properties, increasing nutritional value and exploring the possibilities of increasing the shelf life for consumption.The paper substantiates the feasibility of using pre-marinating carp meat in various sauces ("Satsebeli", "Barbecue", "Garlic", "Sweet and sour") as a stage that contributes to preserving moisture, improving the texture and forming the desired taste characteristics of the finished product. The physicochemical parameters of the sauces were analyzed, and their effect on water activity (Aw), an important indicator of the microbiological stability of dried snacks, was investigated. The organoleptic evaluation of the samples, conducted by the tasting commission, revealed the best sensory properties in products marinated in “Satsebeli” and “Barbecue” sauces.The results obtained demonstrate the effectiveness of the selected technological solutions in ensuring the high quality and stability of fish snacks during storage. The proposed approach meets modern European requirements for military food products and general trends in the development of the market for healthy, natural and functional food.The developed technology is not only of practical importance for improving the diet of military personnel but can also be used to form a wide range of functional snacks. Further research should be focused on optimizing recipes, assessing the biological availability of nutrients, and developing energy-balanced products for people in stressful conditions.

THE INFLUENCE OF MODERN TRENDS ON THE DEVELOPMENT OF THE RESTAURANT BUSINESS WITH CATERING SERVICES

2025-09-23T08:36:37+03:00

The article examines current aspects of the development of catering services in the context of modern trends in the restaurant business. It substantiates the need to integrate innovative approaches into catering activities, taking into account key demand factors, among which are the growing interest in healthy eating, the demand for personalized menus, the increasing role of events in open-air formats, business events, as well as the growing popularity of family and themed celebrations.Special attention has been given to the development of specialized catering, particularly vegetarian, dietary, children's, corporate, and wedding catering, which require a deep understanding of the target audience and adaptation to its needs. The main areas of digitalization of the catering business have been considered, including the implementation of online services for orders, the use of mobile applications, CRM systems for customer support, as well as the automation of accounting and logistics processes.The development of sustainable catering has been analyzed, which involves the minimization of food waste, the use of reusable or compostable dishes, local and organic raw materials, and energy-saving technologies.Emphasis is placed on ecological orientation as a competitive advantage that shapes a positive image of the company, increases customer loyalty, and aligns with the principles of corporate social responsibility.New catering formats have been highlighted, including food trucks, mobile bars, pop-up restaurants, «to go» service, as well as catering at events with unconventional concepts.The gastronomic trends that influence the catering industry have been examined separately: plant-based dishes, local cuisine, fusion concepts, interactive cooking, zero waste menus, and individual gastronomic offerings.The impact of global challenges - such as the pandemic, inflation, and changes in consumer priorities on the transformation of the catering market has been analyzed. It is argued that flexibility, innovation, digitalization, and a sustainable approach are key factors for the successful operation of catering companies in modern conditions.

CURRENT TRENDS AND DIRECTIONS IN CEREAL BAR FORTIFICATION: INNOVATIVE APPROACHES AND DEVELOPMENT PERSPECTIVES

2025-09-23T08:37:11+03:00

The article explores current trends and innovative approaches to the enrichment of cereal bars, in particular, the use of functional ingredients, the latest production technologies and the impact of global healthy eating trends on the development of this market segment. A literature review of domestic and foreign scientific sources on the enrichment of cereal bars with vitamins, minerals, proteins, antioxidants and fibre was carried out, which contributes to increasing their nutritional value and meeting consumer demand for functional foods. The article highlights the history of the technology of cereal bars, their typology and compliance with current regulatory requirements in Ukraine. The technological features of the production of these products in different countries are studied, which made it possible to identify the main differences in the formulation approaches and methods of their enrichment. The main innovative approaches in the production of cereal bars are analysed, including the use of alternative protein sources (legumes, insects, plant isolates), natural sweeteners, probiotics and adaptogens. The key areas of development of this market segment are outlined, including personalisation of food, eco-friendly packaging and sustainable production technologies. The author emphasises the need to adapt production technologies to current consumer requirements, in particular, the introduction of technologies for minimal processing of raw materials in order to preserve their biological value, as well as the use of environmentally friendly packaging materials. The main challenges related to ensuring the nutritional value, organoleptic characteristics and competitiveness of cereal bars in modern conditions are identified. It has been established that innovative approaches to the enrichment of cereal bars contribute to the formation of new opportunities for the food industry, support a healthy lifestyle and expand the range of functional products. Further research will be aimed at developing innovative recipes using local raw materials, studying the impact of various technological processes on the quality of the final product.

DETERMINATION OF IDENTIFICATION CRITERIA FOR EVALUATING THE ORGANOLEPTIC CHARACTERISTICS OF CUSTARD SEMI-FINISHED PRODUCTS WITH THE ADDITION OF CAROB POWDER

2025-09-23T08:37:27+03:00

Enrichment of flour confectionery products with plant raw materials is a relevant topic today, as it allows to improve the functional properties and nutritional value of products, to expand the range of products with preventive properties. Non-traditional ingredients for the production of custard semi-finished products were analyzed. Carob powder was chosen as a plant raw material as a source of vitamins and minerals.Determining the identification features of food products is one of the stages of conducting identification expertise and detecting their falsification. Identification criteria can be the features of technological processes, raw material quality indicators, organoleptic and physicochemical indicators of finished products, and recommendations for consumption.The aim of the study is to determine the identification criteria for evaluating the organoleptic characteristics of custard semi-finished products with the addition of carob powder. The object of the study is custard semi- finished products with the addition of carob powder. The study was conducted using the mathematical and statistical method of processing expert opinions and the profile-descriptor method for evaluating organoleptic properties.The article considers the evaluation of custard semi-finished products on a 5-point scale. The coefficients of weighting by priority of organoleptic indicators for custard semi-finished products are determined, namely: shape – 0.15; surface – 0.17; color – 0.25; taste and smell – 0.31; appearance in section – 0.12. The results of the study made it possible to determine a comprehensive indicator of the quality of custard semi-finished products. It was found that the samples deviate from a 5-point scale: with Dry carob powder – by 0.2 points; control – 0.26; with Light carob powder – 0.34; with cocoa powder – 0.58; with Medium carob powder – 0.95 and Dark – 1.25.The evaluation made it possible to establish that the use of carob powder of Dry and Light types improves the organoleptic characteristics of custard semi-finished products, while Medium and Dark types give the semi-finished products a grayish color.

ERGONOMIC ASPECTS OF OCCUPATIONAL SAFETY AND OCCUPATIONAL HYGIENE EXAMINATIONS

2025-09-23T08:37:43+03:00

The study is devoted to the peculiarities of conducting an examination, including its ergonomic aspects, when investigating violations of occupational safety rules at work. The article indicates the significant role of ergonomics in minimizing the physical and mental load of employees by creating a comfortable and safe working environment, which allows increasing the efficiency and effectiveness of the work performed.The importance of high-quality ergonomic provision of working conditions in various areas is studied: the industrial sector, agriculture, in the educational process and in the field of science. The responsibility of the management of each enterprise for the timely and high-quality provision of ergonomic working conditions is indicated. It is established that when conducting forensic examinations related to violations of occupational safety rules, knowledge of such sciences as physiology, psychology, hygiene and occupational sanitation is widely used. Since situations arise when knowledge of not only individual disciplines, but also their complex impact on human activity in the human-technology-environment system is required, it is the practical results of ergonomics that allow comprehensive and high-quality forensic research in this area. During the investigation of violations in the field of life and ergonomic support that led to an accident, forensic examination is a procedural action that is carried out in the manner prescribed by law by a person knowledgeable in ergonomic science on behalf of investigators and the court. When conducting forensic examination in the field of life, from the standpoint of the stages of ergonomic support, actual data or circumstances of dangerous conditions in the "human-technology-environment" system that led to an accident, breakdown or occupational disease are taken into account and are studied on the basis of special technical knowledge on ergonomic issues that are put forward for examination. The paper outlines the tasks of forensic examination in the field of life activities from the standpoint of the stages of ergonomic support. The feasibility of improving legislation on ergonomics and ergonomic support is formulated.

EFFECTIVE ACTION OF CAVITATION TREATMENT OF CONTAMINATED WATER

2025-09-23T08:37:53+03:00

Traditional water treatment methods, such as chemical coagulation, adsorption, chlorination, and biological treatment, do not always provide the necessary level of disinfection and can have negative side effects, including the formation of toxic byproducts. The results of experimental studies on the effect of argon and helium (gas bubbling rate – 0.2 cm³/s) through a water medium (volume of 75 cm³) and ultrasonic cavitation (22 kHz, 35 W) on Saccharomyces cerevisiae yeast over a two-hour period are described. The number of microorganisms in the studied water was determined based on the total number of colonies grown on nutrient media in Petri dishes. A significant reduction in cell count was observed at the initial stage of the process under the action of argon and cavitation (61.84% after 30 min) at an initial microbial contamination of 2.07×10⁴ CFU/cm³, leading to the elimination of over 98% of the cells after one hour of treatment. Under the influence of helium and cavitation, a reduction in Saccharomyces cerevisiae was also observed in the early stages of the process: the fraction of dead cells (Dd) reached 40.48% after 30 min at an initial microbial contamination of 4.2×10³ CFU/cm³. After 90 minutes of treatment, the microorganism concentration decreased to 100 CFU/cm³, corresponding to a water purification level of over 97%. The calculated rate constant of cells destruction for the studied gases indicates the higher efficiency of argon compared to helium under cavitation conditions. The greater effectiveness of argon is explained by its physicochemical properties, particularly its lower thermal conductivity and ionization potential, which promote more intense cavitation bubble formation and active microbial destruction. The obtained results confirm the feasibility of using the combined action of ultrasound and inert gases for effective water disinfection and its subsequent discharge into natural water bodies. Further research in this area may focus on optimizing the parameters of cavitation treatment, specifically investigating the effect of variable-frequency ultrasonic cavitation on different types of microorganisms and determining the optimal balance between ultrasound power, treatment duration, and gas sparging rate.

FALSIFICATION OF RAW MATERIALS USED FOR THE MANUFACTURE OF BUTTERCAKES AND WAYS TO DETECT IT

2025-09-23T08:34:56+03:00

The research consisted in studying the problem of falsification of raw materials used for the manufacture of flour confectionery products and methods for its detection. The task of the article was to review the methods of determining the authenticity and detecting falsification of food raw materials used for the manufacture of flour confectionery products, since it is the properties of the raw materials that have a decisive influence on the finished product. The types of falsification of the raw material component in the production of flour confectionery products are analyzed: informational, quantitative, assortment and qualitative. The main methods by which work can be carried out to detect falsification of goods, including raw materials used for the manufacture of butter cakes, are considered. Specific cases of the use of various types of falsification of flour, butter and egg products and methods for their detection are given. It is shown that several systems are relevant to the resolution of issues related to the quality of food products, in particular the international ISO 9000 and HACCP, which a priori do not allow not only falsification, but even accidental changes throughout the entire chain of the technological process, which fundamentally distinguishes domestic production, which is focused on controlling the final product. The introduction of quality management systems only at production facilities cannot counteract the falsification of the final product, since it is an internal matter of the enterprise and therefore cannot exclude the authorized release of counterfeit products. Against the background of the virtually absent unified state policy in the field of protecting the domestic market from counterfeit products, an attempt has been made to systematize the actions of state structures interested in the quality of food products, aimed at establishing barriers to the falsification of food products to the consumer. The proposed measures to combat counterfeiting act as a single structure that has all the features of a system, such as elementality, coherence, integrity, stability, in which all blocks and sections are logically connected, and the implementation of the proposed system will allow us to significantly clean the food market of our country from counterfeit products, since only a comprehensive approach to ensuring the safety of food products will allow us to preserve people’s health and improve the standard of living of the population.

QUALITY AND SAFETY OF FLOUR CONFECTIONERY PRODUCTS

2025-10-10T15:46:46+03:00

Abstract. An important task of modern food science is to ensure the safety, high quality, and nutritional value of products in accordance with national and international standards. Flour confectionery products occupy a significant place in the diet of the population, especially children. At the same time, they can pose a potential danger due to the presence of microbiological, chemical and physical contaminants, as well as due to their high calorie content and the use of food additives. The article examines modern approaches to ensuring the quality and safety of flour-based confectionery products, particularly those consumed by children. Key quality indicators are analyzed, including organoleptic, physicochemical, microbiological, and toxicological parameters, as well as the presence of harmful contaminants and acrylamide levels. Data on the production and export dynamics of flour-based confectionery in Ukraine from 2019 to 2024 are presented, along with comparative consumption indicators of confectionery products by children in Ukraine and EU countries. Emphasis is placed on microbiological risks (Salmonella, E. coli), chemical contaminants (acrylamide, heavy metals), and physical foreign bodies. Current risk mitigation technologies are discussed,including the implementation of HACCP systems, temperature control during baking, enzyme application, adaptation of recipes to children's dietary needs, and optimization of storage conditions. The importance of harmonizing Ukrainian standards with European and international requirements is highlighted to increase product competitiveness and ensure food safety. The article incorporates the analysis of recent scientific publications, statistical data from EFSA, UNICEF, FAO, and domestic studies, providing a comprehensive assessment of the current state of quality and safety of flour-based confectionery products. The findings can be used to develop new recipes, improve technological processes, and enhance quality control systems in the food industry.