The peculiarity of the work is to develop a mathematical model of the melt flow in the cone-annular channel of the extruder die, which will allow you to choose the optimal geometric shape of the annular channel, as well as the angular rotation speed of the extruder screw. The object of the study is the cone-ring channel of the extruder matrix. To solve the three-dimensional problem of turbulent and laminar unsteady motion, the FlowVision software package was used, which allows solving partial differential equations using the finite volume method. The correct choice of the geometric shape of the annular gap made it possible to change the molecular structure of the product by creating a maximum pressure value. The optimally selected angular rotation speed of the extruder screw made it possible to carry out deep melting of the product due to the conversion of the mechanical energy of the screw into thermal energy. In the process of designing the forming of the cone-ring channel, the three volumes of the changing geometry of the stamp were selected, at the borders of the transition of which extreme points were observed. Deviations between the analyzed and experimental values of velocity and pressure were found in the limits of 9–12 % and 17–22 %, respectively. Based on the analysis of the obtained results of modeling, the optimal geometric shape of the annular gap and the recommended angular rotation speed of the extruder screw were revealed. The mathematical model proposed formed the basis of the developed design of the six-zone extruder. In the extruder, the geometric characteristics of the screw (variable pitch of the turns) were substantiated and selected, which provide the maximum effect of dissipation, i.e. autogenous mode of operation

The study is devoted to determining the factors affecting the volume of agricultural production, the ability to meet the food needs of populations, as well as the environmental efficiency of production, defined as the ratio of the number of kilocalories produced by the agricultural sector to the amount of greenhouse gasses it emits. Central Asian countries (Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) were chosen as an example. They are characterized by similar natural conditions (mainly dry, continental climate, and the dominant role of permanent grassland in agricultural land use), as well as a common economic history (as former republics of the USSR). As shown in this study, land productivity and environmental efficiency of production depend on natural factors, while the actual ability to meet each nation’s food needs depends on human activity, including primary measures taken to improve environmental efficiency within natural limits.

A mathematical model of the melt flow of a multi-cereal mixture in an extruder channel has been developed to determine the rational parameters of the coextrusion process. The mathematical model includes the equation of motion and the equation of energy conservation and boundary conditions, as well as the rheological law of the melt flow of the mixture under study. As a result of the calculations, the geometric parameters of the screw, the depth and width of the extruder channel, the average flow rate and the temperature of the extrudate along the length of the working chamber were determined. A comparison of the calculated extrudate temperature Tk = 136.2 °C and its experimental value Tk = 135 °C shows high adequacy. The numerical solution of the mathematical model of the flow of a viscous liquid melt of the studied mixture in the considered section through the extruder channel allows us to establish the nature of the change in the speed and pressure of the extrudate melt. The obtained dependencies formed the basis for the calculation and design of the twin-screw extruder design, each screw of which consists of three zones: the first compression zone, which includes three sections: loading, compression and dosing; decompression-extraction zone, which includes two sections: decompression and extraction; and the second compression zone, which includes two sections: homogenization and injection. The use of a twin-screw extruder will expand the technological capabilities of the extruder for the production of extruded products of various polycomponent compositions; ensure the necessary depth of physicochemical transformations of the components of the processed product due to the regulation of heat supply.

Introduction. This study delves into the creation of functional beverages via nutrient extraction from sprouted grain raw materials, focusing on the extraction of biologically active compounds. The significance of the extraction method on the efficacy of bioactive compound extraction is a pivotal scientific fact, with hydrodynamic extraction previously studied under high-frequency currents. This research explores hydrodynamic extraction of sprouted grains of cereal crops using an experimental setup. Materials and Methods. The study utilized hydrodynamic extraction, a prevalent method encompassing infusion, mixing, filtering (with or without filtration) through membranes, and counter-current mass exchange between raw materials and extractants. Hydrodynamic extraction was chosen for its ability to intensify the process, reduce extraction time, increase the yield of extracted substances, and lower energy consumption. The experiment determined the extract yield from sprouted grains of cereal crops using this method. A rotatable second-order plan (Box plan) was employed for regression equation development, incorporating over 20 experiments and 10 equation coefficients. Results. The experiments established two factors influencing the extraction process’s effectiveness: extraction duration (t, min) and sprouted grain concentration (C, %). These factors impacted the optimization criteria - extract yield. The research outcomes are presented in detailed tables and diagrams, providing a comprehensive understanding of the process dynamics and optimization for maximum extract yield from various grains. Scientific Novelty. The study introduces a new perspective in the field of hydrodynamic extraction, emphasizing the impact of specific variables like extraction time and grain concentration on the yield and quality of extracts from sprouted cereal grains. The mathematical processing of data and the regression equations formulated offer a novel approach to understanding and optimizing the hydrodynamic extraction process. Practical Significance. The research findings are crucial for the economic sector, particularly in the production of functional beverages. Understanding the variables that influence the extraction process can lead to more efficient production methods, enhancing the quality and nutritional value of the beverages. The cost analysis has been undertaken and economic effect of proposed variants of production were calculated and compared. The study’s insights into the biochemical composition of extracts, especially from sprouted triticale, reveal their potential as valuable ingredients in the beverage industry, enriched with polyphenols, flavonoids, organic acids, and vitamins. This knowledge can guide economic strategies in functional beverage production, emphasizing cost-effectiveness and resource optimization.

The article presents the results of studies of indicators of rheological characteristics of dough for the production of non-traditional pasta based on whole-ground poly-cereal raw materials. The main purpose of the research is to study the indicators of the rheological characteristics of dough based on flour produced from nontraditional poly-cereal raw materials. Modern technologies make it possible to obtain pasta enriched with targeted food additives. Such pasta has a number of advantages and will be in high demand among consumers. Experimental studies have shown that the rheological properties of flour dough obtained from wholemeal flour have poor characteristics. Therefore, in order to improve the rheological characteristics of the dough, it is possible to introduce a biologically active additive in the form of dry wheat gluten (DWG) in an amount sufficient to achieve standard values of flour strength indicators. In terms of the total mass of the test sample, DWG was introduced in the ratio of 5, 10, 15 and 20 %. In the course of experimental studies, the quantitative values of the coefficients of elasticity (Ie, %) of the prototypes were determined, characterizing the tensile strength of the dough during deformation along two axes. With the addition of 5 % dry wheat gluten, the numerical value of Ie was 14.6 % for a dough based on wholeground barley flour. A further increase in the content of DWG in the dough recipe led to an increase in the values of Ie. The analysis of experimental data showed that the rheological characteristics of the dough obtained from flour based on whole grains of cereals and legumes are significantly improved with the addition of DWG (10 % DWG – to 29.2 %, 15 % DWG – 43.8 %, 20 % DWG – 58.4 %). This confirms that the main goal of the article has been achieved.