This article is devoted to modeling the pressing process of an experimental screw press for safflower oil production in small enterprises of the grain processing industry. The theoretical analysis for developing the process of oil pressing in a screw press is considered. Using methods of mathematical modeling, the problem of squeezing the liquid phase from dispersed material is described and solved. The basic scheme and characteristics of the press equipment and the principle of its work are presented. The proposed method of the theoretical calculation of the pressing process helps to determine the optimal parameters and to press safflower oil using the proposed design of the screw press. During the process of pressing, the highest value of oil yield is reached at the diaphragm gap of δ = 0.1 mm and screw rotation speed of ω = 6.2 rad/s.

Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly affects the quality of the final product and its storage ability. Purifying safflower oil using a combination of filtration and sedimentation processes in an experimental cone-shaped centrifuge is a new direction in its processing. The purpose of this study was to determine the effects of flax fiber as a filter material for safflower oil. The Akmai variety of the safflower was tested. The results showed that the quality indicators of safflower oil before and after filtration through flax fiber are different. The amount of unsaturated fatty acids such as oleic (18.31 ± 0.874%) and cis-linoleic acid (82.52 ± 1.854%) increased, as well as the content of arginine (2.1), tyrosine (0.57), methionine (0.4), cystine (2.5), tryptophan (2.6), and other amino acids (in oil g per 100 g of protein). The increase in the total amount of phenols (322.12 ± 6 mgEAG/kg of oil) was observed, which directly caused the higher antioxidant activity (42.65 ± 8%) of the safflower oil. These results demonstrate that flax fiber can enrich safflower oil. To find the optimal conditions for safflower oil centrifugation in a cone-shaped sedimentary-filtering centrifuge, the thickness of the flax fiber and the distance between the inner and outer perforated filter rotor were tested. It was found that the optimal and effective thickness of the flax fiber is 1.5 × 10⁷ nm, while the thickness of the sediment is 0.5 × 10⁷ nm.

Перспективное отечественное растительное масло и его качественные характеристики

The article examines the effect of sea buckthorn extract powder on the physico-chemical properties of minced meat. One of the key aspects of the study is the active acidity of the minced meat, which directly depends on the concentration of the added sea buckthorn powder. According to the results, an increase in the content of sea buckthorn in minced meat leads to a decrease in the pH value, which can help reduce the shelf life of the product. The optimal dosage was determined by 4-5% of sea buckthorn powder, which provides a balance between improving properties and maintaining organoleptic characteristics.The effect of the powder on the moisture-retaining ability of minced meat was also investigated. It has been shown that an increase in the amount of sea buckthorn powder initially improves moisture binding, but when a certain threshold is exceeded (more than 10%), this property begins to decrease. Thus, it is important to consider the dosage in order not to worsen the quality of the final product.Another important parameter is the shear stress limit. Studies have shown that at the initial stage of adding sea buckthorn, this indicator remains stable, but with prolonged stirring it begins to decrease, which is associated with a change in the structure of the minced meat and a decrease in its plasticity. The optimal mixing time is 3-5 minutes, which ensures the achievement of the required consistency and prevents the destruction of the structural and mechanical characteristics of the product.Thus, the addition of sea buckthorn powder to minced meat has a significant effect on acidity, moisture content and mechanical properties, while it is important to accurately observe the concentration and technological modes to achieve optimal product quality.

The protein fraction of slaughterhouse blood remains underutilized primarily due to challenges associated with its instability during processing and storage. This study aimed to develop stable bovine blood plasma gels using selected lactic acid bacteria and flaxseed oil cake flour. Various lactic acid bacteria strains were incorporated at concentrations of 5–20% (w/w), and gel properties such as pH, gelation time, yield stress, and freeze–thaw syneresis were evaluated. Optimal gelation was achieved at 20% inoculum, producing fibrin networks with yield stresses (372 Pa) comparable to recalcified controls (410 Pa), but accompanied by high serum loss and undesired acidic aromas at higher bacterial densities. Incorporating 5% hydrated flaxseed oil cake flour successfully reduced syneresis below 10%, improved water-holding capacity (135%), and prevented development of off-flavors, demonstrating beneficial interactions between flaxseed polysaccharides and blood plasma proteins. Thus, combining a 20% mixed lactic starter with 5% flaxseed cake flour yielded a stable plasma gel suitable for meat product applications, balancing rapid gel formation, high moisture retention, desirable rheological properties, and neutral sensory characteristics.

This study investigated the technological feasibility of using a pre-structured bovine blood plasma–flaxseed composition as a functional partial substitute for beef in emulsion-type sausages. Five formulations containing 0–30% replacement were evaluated to determine effects on structural, nutritional, and microbiological properties. Incorporation of the structured composition modified the functional balance of the protein system: water-holding capacity remained stable (p > 0.05), while fat-holding and emulsifying capacities improved at higher inclusion levels (p < 0.05), indicating enhanced interfacial stabilization of the fat phase. Progressive softening of texture was observed, with significant reductions in hardness and chewiness at 30% replacement (p < 0.05). Cooking loss increased at elevated substitution levels but remained within acceptable technological limits. During refrigerated storage, microbial counts remained below safety thresholds. A 15–25% replacement level provided the most balanced performance, maintaining sensory acceptability while improving lipid stabilization. The results demonstrate that structured plasma-based systems can function as effective protein–emulsion modifiers in meat formulations, supporting sustainable valorization of slaughter by-products.