Technology audit and production reserves

Increasing the efficiency of coagulation treatment of filtrates of solid waste landfills as a result of the use of synthesized aluminum dihydroxosulfate

Oleksandr Moroz, Zenovii Znak — Thu, 18 Jun 2026 00:00:00 +0300

The object of research was the coagulation efficiency of aluminum dihydroxysulfate (ADHS), which was synthesized by the interaction of an aluminum sulfate (AS) solution with a calcium hydroxide suspension, during the treatment of leachates from a solid waste landfill (SWLD). The problem being solved was to increase the efficiency of treatment using the SWLD filtrate by using a more active coagulant – ADHS. The coagulation ability of the obtained ADHS was compared with AS, which is used in technologies for the treatment of wastewaters.

The effectiveness of both coagulants was assessed by the degree of clarification of the filtrate and the value of chemical oxygen demand (COD) of the clarified filtrate. It was established that at a dose of ADHS 45 (mgAl₂O₃)/L, the COD value is 740 mgO₂/L, while at a dose of aluminum sulfate solution ~165 mgAl₂O₃/L, which is provided for by the technical regulations, the COD value is 3350 mgO₂/L. At the same time, the content of dispersed particles is 19% lower (95 versus 76%), and the volume of the clarified part is ~10% higher. The main reason for the greater efficiency of ADHS is the formation of ions such as Al(OH)²⁺, Al(OH)₂⁺, Al³⁺ as a result of the hydrolysis of ADHS, which can react with organic compounds containing carboxyl, phenolic groups, proteins, etc., binding them to form sparingly soluble compounds.

The experimental data show that the coagulant has a higher coagulation ability compared to AS. At the same time, the purified filtrate meets the requirements for discharge to municipal wastewater treatment plants in terms of its main indicators and does not require additional neutralization.

The results obtained can be used in wastewater and natural water purification processes, in particular from dispersed and colloidal particles.

Development of an adaptive method for early fire detection based on the dynamics of carbon fires in the gas environment for prevention of fire in premises

Thu, 18 Jun 2026 00:00:00 +0300

The object of research is the processes of formation and change of carbon monoxide concentration signals in the gas environment at the early stages of ignition of various combustible materials. The problem that was solved is to develop an adaptive method for detecting fires based on the use of current features of statistical instability of gas environment regimes preceding a fire. A method for early detection of fires by a carbon monoxide concentration signal is proposed, based on adaptive statistical processing using exponential smoothing and accumulation of instability energy. Unlike traditional approaches, the proposed method analyzes structural changes in the signal, which are manifested in an increase in variability and deviation from the current adaptive average. The method is implemented by forming a variational-squared indicator of fires, which is the product of the coefficient of variation and the deviation of the signal from its exponential average, squared, with subsequent exponential accumulation and normalization. It is shown that the obtained normalized statistics allow to maximize the probability of correct fire detection for a given false alarm probability. In the course of the research, expressions for the probabilistic characteristics of early detection were obtained and the problem of optimizing the exponential memory parameter was solved, which provides a compromise between sensitivity and noise resistance. Experimental validation showed that the proposed method provides earlier fire detection, a higher probability of detection at a given false alarm level and resistance to background signal drift. The practical significance of the method is determined by the possibility of its implementation in real-time early fire detection systems based on controllers with limited computing resources.

Improvement of the methodology for assessing the properties of industrial hemp seeds

Thu, 18 Jun 2026 00:00:00 +0300

The object of research is industrial hemp seeds of different batches and fractions, methods for assessing their physical, mechanical and technological properties.

The problem is attributed to the insufficient level of methodology for assessing the properties of industrial hemp seeds (fractional composition, geometric, physical, mechanical and aerodynamic characteristics).

The difference in the properties of four batches of industrial hemp seeds of different varietal and geographical origin is established by the set of main quality indicators and fractional structure. It is proposed to determine the patterns of changes in its technological indicators in the processes of cleaning, calibration and pneumatic separation based on the integral combination of the properties of individual fractions.

The share of changes in the dominant average fraction is established within 54.18–70.35%. Significant heterogeneity of the fractional composition between batches of seeds is noted. Interdependent changes in the main linear dimensions of industrial hemp seeds are noted. The transition from coarse to fine fraction was accompanied by a consistent decrease in the width, length and thickness of the seeds.

A change in the bulk density of the seeds of the batches was noted in the range from 445.3 to 537.3 g/l. The sliding angle and the static friction coefficient depended not only on the fraction, but also on the orientation of the seed on the surface. For the coarse fraction, the maximum sliding angle was 39.80°, and the maximum friction coefficient was 0.843 in the “root” position.

An increase in the air velocity from the pseudo-fluidization mode to the complete removal of the sample was established. For the coarse fraction, the velocity was 5.20–12.22 m/s, for the medium fraction – 3.78–10.72 m/s, for the fine fraction – 2.92–10.15 m/s.

The obtained patterns of changes in the properties of hemp seeds are advisable to use under the conditions of choosing the sizes of sieve openings, the angles of inclination of gravity surfaces, the parameters of bunkers and the operating speeds of the air flow.

Development, proximate evaluation, and optimization of functional breakfast cereal from indigenous ingredients (Minna, Nigeria)

Princess Adgidzi, Samuel Olorunsogo, Segun Adebayo, Ocheme Ocheme — Thu, 18 Jun 2026 00:00:00 +0300

The object of the research is an optimal wholesome breakfast cereal.

The problem to be solved is to make a wholesome breakfast cereal by using local ingredients with complementary nutritional and health-promoting qualities rather than mono-grain products. This will lessen the global epidemic of malnutrition and diet-related diseases such as diabetes, obesity, overweight and heart diseases. In order to improve nutritional quality, the formulation substituted natural flavorings, artificial colors, sweeteners, synthetic minerals, and preservatives with natural ones. It also made use of experimental design and numerical optimization of ingredient proportions and processing parameters to achieve improved nutritional qualities. Five components, two processing parameters constrained D-optimal mixture-process experimental design was employed in the research. The design constraints were: malted finger millet flour (20‒60%), malted roasted Bambara groundnut flour (10‒40%), turmeric powder (5‒15%), moringa leaf powder (2‒5%), date fruit powder (5‒20%), salt (0.3%); screw speed (70‒150 rpm) and barrel temperature (90‒100°C). Numerical optimization, via desirability function technique, yielded an overall desirability index of 0.7 with optimized components and factors levels as: 42.7% malted finger millet, 40.0% malted roasted Bambara groundnut, 5% date fruit, 2% moringa leaf powder, 10% of turmeric powder, 0.3% salt, 110°C barrel temperature and 110 rpm screw speed. The optimal quality of the breakfast cereal were: 12.5% protein, 67.4% carbohydrate, 6.9% moisture content, 3.6% ash content, 2.4 crude fiber and 7.2% crude fat. The optimal formulation conditions obtained can serve as a data base for future production in food processing industries.

Identification of factors influencing the physicochemical composition of peach wines

Thu, 18 Jun 2026 00:00:00 +0300

The research object is the physicochemical, antioxidant, aromatic, and organoleptic characteristics of mono- and blended fruit wines produced from different peach varieties grown in various regions. Although certain researches on peach wines have been conducted, the influence of variety, cultivation conditions, on its physicochemical composition has not been sufficiently studied. In the Yellow Peach wine sample, compared to the White Fadai sample, alcohol was higher by 1.9 vol. %, titratable acidity by 2.8 g/dm³, the amount of phenolic compounds by 118 mg/dm³, the amount of flavonoids by 94 mg/dm³, the amount of reduced extract by 3.1 g/dm³, DPPH by 17 points and FRAP results by 2.2 points. Comparative analysis showed that the use of these wines in blending is more appropriate, and their blending not with each other, but with cherry wine was considered rational. In wine samples obtained from peach fruits grown in different regions, the amount of phenolic compounds was higher in the Ganja sample at 171.1 mg/dm³, at a medium level in the Goygol sample at 161.2 mg/dm³, and the lowest in the Goranboy sample at 157.3 mg/dm³. The total of esters, on the contrary, was highest in the Goranboy sample (17914.5 mg/dm³), and lowest in the Goygol sample (14504.8 mg/dm³). As a result of the research, it was determined that the genetic characteristics of the peach variety significantly affect the composition indicators of the wine. At the same time, climatic and soil conditions play an important role in the variation of these indicators. The obtained results show that the correct determination of raw material selection and cultivation zone in the production of peach wines is important in terms of improving product quality. The results of the work can be considered useful for scientific and practical application in the field of fruit winemaking.

Development of the pelmeni technology based on quail meat using an innovative method of heat treatment

Thu, 18 Jun 2026 00:00:00 +0300

The object of research is the production of frozen semi-finished products (pelmeni) from quail meat. The problem being solved is related to the need to introduce alternative sources of animal protein with a low environmental footprint. The relevance of the work is due to the priority task of the food industry to find alternative sources of animal protein with minimal anthropogenic impact on the environment. An effective method is the production and industrial use of quail meat. A rational method of culinary dismemberment of a quail carcass is proposed, which ensures the comprehensive use of raw materials. The use of the breast (20.2%) and skin with subcutaneous fat (8.9%) in the manufacture of minced meat provides the optimal ratio of proteins and lipids in it for the formation of a stable emulsion. A comprehensive research of colorimetric parameters showed that quail meat has a stable red-yellow spectrum (a* = 4.29 ± 0.16, b* = 5.55 ± 0.66). This indicates a high concentration of myoglobin and carotenoids. Quail meat mince had high functional and technological properties. Moisture-retaining (63.06 ± 1.77%) and moisture-binding (79.67 ± 0.83 to the mass of meat) capabilities of the mince will ensure proper juiciness of pelmeni and minimal mass loss during heat treatment due to the high content of hydrophilic proteins. Also, quail meat mince had a high emulsifying ability (87.61 ± 1.16%) and sufficient plasticity (16.22 ± 1.37 cm²). It is proposed to use the sous-vide method before freezing pelmeni, which prevents cracking of the dough shell and preserves the emulsifying potential of quail mince. This temperature treatment avoids juice leakage and prevents excessive thermal denaturation during cooking, guaranteeing high quality and structural integrity of frozen semi-finished products.

Modeling the influence of screw shaft geometric parameters on the compression ratio of raw material and oil yield in a single-screw press

Thu, 18 Jun 2026 00:00:00 +0300

The object of research is the process of mechanical oil extraction from sunflower seeds in a single-screw press and the influence of the geometric parameters of the screw shaft on its performance efficiency. The paper addresses the problem of improving pressing efficiency by identifying reserves for process intensification through optimization of the screw shaft design. The influence of the flight pitch, segment length, and inner diameter on the formation of the compression ratio of the raw material and the pressure distribution along the working zone of the press is analyzed.

Experimental researches were carried out using a screw press with a capacity of up to 200 kg/h, allowing variation of the geometric parameters of the screw segments. Configurations of the screw shaft with a flight pitch in the range of 40–140 mm, segment length of 40–200 mm, and inner diameter of 82–132 mm were investigated. It was established that these parameters determine the compression ratio of the material within the range of 13.6–14.6 and affect the pressure distribution and the pattern of oil flow along the pressing chamber.

It is shown that reducing the flight pitch to 40–56 mm and increasing the inner diameter to 128–132 mm leads to a shift of the maximum pressure zone toward the outlet section of the press. It was experimentally confirmed that the rational compression ratio is 13.6, at which the maximum oil yield reaches 37% under single-stage cold pressing conditions. It was found that a further increase in the compression ratio to 14.6 does not lead to an increase in oil yield but results in higher crushed oil cake formation and a decrease in overall process efficiency.

It was determined that optimization of the geometry of the first screw flights, in particular the rational combination of the parameters of the first segment (Ø82/140 mm, L = 192 mm, S = 120 mm) and the second segment (Ø82/140 mm, L = 90 mm, S = 80 mm) makes it possible to increase the press productivity without increasing raw material losses. The obtained results can be used to improve the design of screw presses for small-scale production and to enhance their technical and economic performance.

Development of a vegetable oil blend with improved oxidative stability for emulsion semi-finished products

Thu, 18 Jun 2026 00:00:00 +0300

For the technology of emulsion semi-finished products, it is relevant to develop a lipid base that combines oxidative stability, an acceptable fatty acid composition, and a controlled aromatic profile. The main problem is the insufficient substantiation of the composition of such lipid bases, which should simultaneously ensure a balanced fatty acid profile, oxidative stability, and aroma stability during storage. Therefore, a comparative assessment of vegetable oil blends with different component ratios was carried out to determine their influence on the fatty acid composition, aromatic characteristics, and technological potential of the lipid phase.

Determination of the composition of fatty acids was carried out by gas chromatography with a flame ionization detector (GC-FID) after preliminary preparation of fatty acid methyl esters. Volatile components were determined by gas chromatography with a flame ionization detector (GC-FID). Chromatogram analysis and processing were performed using NetChrom v2.1 software.

The quality of blends was assessed by the ratio of ω – 6/ω – 3 fatty acids, oxidative stability indicators and characteristics of the aromatic profile. It was found that variation in blend composition makes it possible to obtain oil blends with specified parameters and characteristics, ensuring oxidative stability of the studied systems, nutritional value and functionality. The functionality of blends is manifested in the ability to ensure stable operation in emulsions, sauces and semi-finished products without intensive oxidation and with preservation of quality characteristics during storage.

The developed blend can be used as a lipid base for emulsion semi-finished products, sauces and functional dressings, which allows optimizing product formulations and improving their quality in HoReCa establishments.

Development of an optimal formula for boiled-smoked sausages enriched with plant-based proteins using mathematical modeling of quality indicators

Oksana Chepurna, Oksana Shtonda — Thu, 18 Jun 2026 00:00:00 +0300

The object of this research is cooked-smoked sausages made with plant proteins partially substituted for meat. The issue of insufficient research into the effect of plant proteins on the quality characteristics of cooked-smoked sausages is addressed through mathematical modeling and recipe optimization.

A cereal-soy textured product was used as the plant-based protein ingredient; the formulation called for the partial replacement of soy flour with brewer’s grain flour. During the research, model sausage samples were produced with varying levels of the cereal-soy textured product. The use of brewer’s grains in the cereal-soy textured product promotes the rational utilization of secondary raw materials and reduces the cost of the finished product.

The research results showed that partially replacing meat with a cereal-soy textured product at a rate of 1.5–3.5% improves the physicochemical properties and increases the biological value of the product.

Sample No. 3 was found to have the most optimal characteristics, showing a 4.4% increase in moisture content, a 3.6% decrease in fat content, and a 13.3% increase in the amount of polyunsaturated fatty acids. The levels of omega-3 and omega-6 fatty acids increased by 43.7% and 9.6%, respectively. Microbiological parameters remained within acceptable regulatory limits.

Mathematical modeling methods were used to evaluate product quality. The main objective was to visualize the results obtained by constructing polygons on the corresponding graphical models. The research results confirm the potential of using a cereal-soy textured product as a functional ingredient in meat product technology and the feasibility of applying mathematical modeling to optimize food system formulations.

Development of a quick, simple and low-cost test for iron content determination in surface and marine water

Marta Litynska, Mariia Dubenets, Svitlana Kyrii — Thu, 18 Jun 2026 00:00:00 +0300

Military operations in Ukraine have intensified the challenge of monitoring water bodies and have created a strong demand for a rapid, simple, and low-cost method for iron screening under limited laboratory control. The object of research is an indicator colorimetric test system intended for fast determination of iron concentration in surface and marine waters under field conditions. To select the test formulation, two chromogenic reagents, potassium thiocyanate (KSCN) and sulfosalicylic acid, as well as pH adjusters, 10% NH₄OH and 5N H₂SO₄, were compared using spectrophotometric characteristics in model waters containing 1 and 5 mg/L of Fe(III). It was established that, at both iron levels, the KSCN and H₂SO₄ combination provides the highest color intensity and the best visual contrast. The sulfosalicylic acid system produces a less contrasted signal, and the yellow shades formed in alkaline medium are difficult to distinguish reliably by visual inspection and therefore complicate detection. The thiocyanate complex was shown to be sufficiently stable for field readout since during the first 10 minutes after mixing the absorbance decreases by less than 5% and the change is not visually perceptible. A color scale covering 0 to 10 mg/L of Fe(III) was developed together with a test protocol that involves adding 25 ml of the sample, 2.5 ml of 5N H₂SO₄, and 1 g of KSCN, followed by reading after approximately 2 minutes by comparing the solution color with the scale. The developed test systems are recommended for rapid monitoring of iron in natural waters. The kit can be implemented in a “cylinder – ampoule – sachet – scale configuration”, which reduces reagent dosing steps and supports use outside the laboratory. Results can be documented using smartphone photography followed by RGB based color coding.