Yerzhigitov

The article examines a “variable-frequency drive–induction motor” system of a pneumatic conveying device from the perspective of improving energy efficiency and enhancing the dynamic characteristics of the electric drive. A structural diagram of the frequency-controlled induction electric drive is presented, transfer functions of the system elements are derived, and its stability is analyzed. The study of the electric drive dynamics is carried out based on mathematical modeling in the MATLAB environment using both symbolic and numerical methods. It is established that the voltage stabilization system of the frequency converter ensures a stable operating mode of the induction motor for various values of the controller parameters. The work also includes the synthesis of control system parameters aimed at minimizing energy consumption. An objective function of energy costs is obtained, and optimal parameters of the frequency converter voltage controller are determined. Numerical modeling demonstrated a reduction in power consumption from 4 kW to 2.89 kW, confirming the effectiveness of the proposed approach. The results of the study indicate that the use of a frequency-controlled electric drive in pneumatic conveying systems makes it possible to increase energy efficiency, improve transient processes, and ensure stable system operation under varying loads.

Modern meat processing faces several challenges, including high resource consumption, environmental impact, and the need to enhance the nutritional and biological value of finished products. In this context, interest is growing in functional plant-based ingredients capable of improving the quality of meat products. The aim of this study was to evaluate the effect of adding 0.01% hemp protein powder and 0.01% sea buckthorn extract (based on the weight of unsalted raw material) on the nutritional, technological, and microbiological characteristics of cooked-smoked sausages. The results demonstrated an increase in total protein content, a 2.5-fold rise in tocopherol levels, as well as a 17.9% improvement in the Amino Acid Score of threonine and a 2.48% increase in the biological value of protein. Samples enriched with plant-based components exhibited enhanced organoleptic properties and greater storage stability over 36 days. In addition, extrusion parameters for the production of the protein additive were optimized, resulting in a stable functional ingredient.

The process of sublimation drying of berries provided, this is the drying method along the berry the humidity is reduced to 2-5%. The dryer is conditional consists of two blocks - refrigeration and sublimation unit. At room temperature the product is placed in the drying chamber. Equipment after connection, vacuum pump in the chamber reduces the pressure to 10-30 Pa. When a vacuum is created and free product due to evaporation of moisture leads to freezing. Most of the moisture is converted into ice crystals, and then the sublimation process begins. This equipment uses 404 a freon. Temperature to register 8 channel OVEN TRM138 RS-485 temperature meter was used. Of the product to measure weight every 30 minutes removed from the chamber Vibra HT 224RCE was weighed on an analytical balance. The experiment was performed with three types of berries: strawberries; currants and raspberries. Experience during the temperatures on the surface of the berries, inside the chamber and the mass of the product were measured. Duration of drying as a criterion of effective mode, energy expenses and quality indicators of dried berries were determined. The effective sublimation time was 4.5 hours. Inside the chamber at a pressure of (20 ± 5) Pa, at a temperature of (-42 ± 2) 0С, general freezing and sublimation time not more than 5 hours, the total drying time is 8 hours. The initial weight of strawberries decreased by 36%, currants by 28% and raspberries by 27.4%. Drying should be stopped when the chamber temperature reaches 40 ° C.

An analysis of the current state of development in the agro-industrial complex (AIC) has established that freeze-drying is the most effective method for processing raw materials entering the drying stage. However, this drying method is hindered by the lack of modern, high-performance, energy-efficient drying technologies and equipment. The production of freeze-dried agricultural products will stimulate the development of AIC sectors. The implementation scheme of an automatic control system for a vacuum freeze-drying unit is considered, representing a promising and environmentally friendly direction in the processing of agricultural products. The drying equipment includes the following components and systems: a drying chamber, a cooling system, a vacuum pump, a control system, and a heating system. The product is placed on shelves in the drying chamber and frozen to a temperature that ensures the removal of 75-80% of the moisture contained in the product. The vacuum pump creates a pressure of 10-30 Pa and evacuates the spent air from the sublimator. Water vapor condensation occurs in the desublimator, and at the final stage of the drying process, the heating elements are activated to remove the remaining moisture. To validate the reliability of controlling the operating modes of the sublimator, experimental studies were conducted on the temperature dependence of the product on the surface and in the center over time. The graphs show temperature changes on the surface and in the center of the product throughout the drying process. The research results indicate that at a pressure of 20±5 Pa, the desublimator temperature should be below -20°C. The surface temperature of the product during the sublimation stage should be within the range of -25±5°C. Drying is completed when the chamber temperature reaches no more than 40°C, and the surface temperature of the product is around 30°C.

Radiation treatment has emerged as a promising technology in food processing, especially for enhancing safety and extending shelf life of poultry meat. The purpose of the study was to ensure the safety and extend the shelf life of poultry exposed to gamma radiation. Radiation doses of 2 kGy, 4 kGy, 6 kGy, 8 kGy were used during irradiation, sensory evaluation and physico-chemical analyzes were carried out, comparative characteristics of irradiated and non-irradiated poultry meat samples were presented. The results showed that the shelf life of poultry meat irradiated at a temperature of 0+2℃ was extended up to 14 days. The article analyzes the effect of gamma rays on fat and moisture, it is shown that the moisture content of poultry meat decreases with an increase in the dose of radiation, at a dose of 8 kg it decreased by 12% in 14 days. It was shown that moisture content of poultry meat samples increased on day 5, after which destruction occurred. It was also shown that the fatty acid content of irradiated poultry meat samples at doses of 6 kGy and 8 kGy decreases with the extension of the storage period. Among all the tested radiation doses, 2kGy, 4kGy showed to be more effective compared to non-irradiated poultry meat with better performance in physico-chemical analysis, be it sensory evaluation. Understanding the effects of radiation on poultry is critical to ensuring consumer safety and maintaining product quality throughout the supply chain.