In this study, the possibility of using ultrasound technology as an alternative to traditional pasteurization and homogenization in ice cream production was presented. Three types of ice cream with different proportions of oleogel (5, 6, and 7%) prepared using tomato seed oil were studied. The fatty acid contents of the oil were analyzed. Using chemical analysis, dry matter, fat, protein, dietary fiber, ash, and pH of the ice cream samples were determined. The physical analysis included analysis of the ice cream samples using a differential scanning calorimeter (DSC) and determination of their first drop time, complete melting time, overrun, viscosity, hardness, and adhesiveness. The structure of the samples was evaluated using scanning electron microscopy. Fourier transform infrared spectroscopy spectra were measured using a dedicated QATR-S Single-Reflection ATR ACCESSORY with a diamond prism. With the increase in the proportion of oleogels, the fat and carbohydrate contents, the amount of freezable water, and the overrun of the samples were increased, whereas their viscosity and hardness were decreased. Oleogels were found to be a promising alternative to fat in ice cream rich in unsaturated fatty acids, and the ice cream samples prepared using ultrasound pasteurization showed lower overrun and viscosity and higher hardness.

This study presents the impact of an ultrasonic treatment (UT) as an alternative to traditional, standard pasteurization (PT) on selected properties of ice cream. Additionally, an oleogel from strawberry seed oil was included in the ice cream recipe as a fat component in the shares of 5%, 6%, and 7%. To evaluate the ultrasound’s effect on the ice cream’s properties, an analysis of the ice cream’s chemical composition was conducted, including the total content of polyphenols and macro- and microelements, as well as of its physical properties. Fourier transform infrared (FTIR) spectroscopy was used for a more precise molecular-level analysis of the changes. The ice cream containing the oleogel from strawberry seed oil and subjected to ultrasonic treatment was characterized by a significantly higher dry matter (37.43%) and carbohydrate (56.82 g·(100 g)⁻¹) contents and a significantly lower fat content (9.93 g·(100 g)⁻¹) compared to the ice cream subjected to traditional pasteurization. In addition, the values of freezing point temperature and the amount of frozen water for these ice cream samples were significantly higher. Therefore, this study shows that ultrasonic treatment can be a beneficial alternative to traditional pasteurization in ice cream production.

The aim of the study was to evaluate the possibility of utilizing ultrasonic pasteurization as an alternative method to the standard pasteurization technique used for ice cream mixes. In addition, the possibility of replacing commercial stabilizers (guar gum (GG) and carboxymethylcellulose (CMC)) with arrowroot was assessed. The evaluation of the ice cream involved an analysis of its chemical composition and physical properties, including X-ray diffraction and microstructure analysis. The ice cream containing arrowroot and undergoing ultrasonic pasteurization exhibited significantly higher content of total solids (47.17%), protein (16.26 [g·(100 g)⁻¹]), and free reducing sugars while displaying a notably lower fat content (6.60 [g·(100·g)⁻¹]). The combination of arrowroot and ultrasonic pasteurization exerted a positive effect on reducing the apparent viscosity of the ice cream mixture (166.10 mPa·s). Consequently, it led to decreased hardness (19.97 N), increased overrun (87.02%), and extended melting time (37.48 min) in comparison to ice creams incorporating GG and CMC with traditional pasteurization. The study showed that arrowroot is a promising alternative to standard commercial stabilizers (CMC and GG) in ice cream production, while ultrasound pasteurization has the potential to replace traditional pasteurization methods.

The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.

The efficiency of the existing technologies for pre-sowing seed treat-ment, ensuring the high quality of seed material along with its proper clearing and sorting, has been analysed. One effective solution is the introduction of electrical technologies, the complexity of which lies in the scientific sophistication and the variety of tasks they address. The authors propose an electrotechnological complex (ETC) for pre-sowing seed treatment, which includes a working chamber, where charged grain is fed, while aerosol is delivered through adjustable sprinklers directed toward the seed flow, allowing for control over the spray stroke length. When the freely falling charged seeds enter the cloud of oppositely charged aerosol, they become intensively coated with the working solution. The degree of coverage depends on the length of the working chamber, the potential difference between the grain flow and the sprinklers, and the concentration of the aerosol cloud. Given the relative complexity of the process and the presence of multiple disturbances, optimisation can only be achieved through automation. The main objective of the paper is to study the stability and functional quality of the automated ETC for pre-sowing grain treatment with aerosol. To achieve this, a structural and functional algorithmic scheme has been developed, outlining the composition of its elements, signal direction, and the functional purpose of each component. This scheme facilitated the development of a system simulation model. The paper presents calculated results for key performance indicators of the ETC, with values aligning with those typical for this class of systems. A key advantage of this research is the proposed system for optimal correlation of all element characteristics and parameters of the automated object, ensuring stability and high performance.

The application of reinforcement learning techniques to optimization problems has gained increasing attention due to their adaptability, generalization potential, and capacity to handle complex decision-making processes. This study explores the opportunities and limitations of Q-learning, in the context of the classical Assignment Problem, which plays an important role in transportation logistics and resource allocation scenarios. Four variants of the algorithm were developed and evaluated: a basic version, a version incorporating min-max normalization of cost values, a long-term profitability strategy, and a backward optimization approach. For each of the algorithms, the hyperparameters were optimized using the Optuna library and tests were performed on randomly generated cost matrices of varying dimensions (5, 10, 50, 100, and 200). The quality of the solutions was evaluated based on degradation relative to the optimal objective function value. The time to generate solutions was also measured. The results indicate significant differences in the capabilities of different algorithm variants. The basic Q-learning version is characterized by limited effectiveness and high variability, particularly for larger problem instances. Normalization improved computational efficiency and reduced variance, but did not lead to substantial improvements in solution quality for more complex cases. In contrast, the long-term profitability variant demonstrated notable improvements in both solution quality and stability, especially for smaller and medium-sized problems. The backward optimization variant yielded the highest overall solution quality.