The priority task of the milk processing industry is in reducing the specific energy consumption of milk fat dispersion while simultaneously ensuring a high dispersion of milk emulsion. One of the possible ways to solve this problem is by developing and implementing a little-studied jet milk homogenizer of the slot type. In it, homogenization occurs by implementing the method of the separate feeding of cream, which allows creating the maximum difference between the speeds of skim milk and cream, which is a necessary condition for effective dispersion. Analytical dependences have been found that relate power and specific energy consumption to the performance of a milk homogenizer with the separate cream supply, the diameter of the annular gap, the fat content of normalized milk and cream, and the cream supply speed. The rational value of the fat content of the cream used for homogenization is analytically substantiated; in order to reduce the specific energy consumption of the process, their fat content should be higher than 20%. The most significant increase in the energy costs of dispersion is observed when processing milk with a fat content of less than 3–4%, while the use of cream with a fat content of less than 20% leads to a multiple increase in the energy costs of the process. The research results indicate the hyperbolic nature of the dependence of the homogenizer power on its productivity. Supplying the cream through an annular gap of small diameter allows reducing the main component of dispersion energy costs by eight times. The obtained data indicate the existence of a deviation within 5–10% of the experimental power values from the analytical ones, which is explained by the influence of the efficiency of pumps, drives, and losses in the connecting fittings.

The priority tasks of grain production sustainability are solving the problem of the significant total energy consumption of the full production cycle and adapting the existing equipment to use as part of equipment sets of low and medium productivity. A promising way to solve these problems is the development and implementation of a string husking device. Its use will significantly reduce the energy consumption of buckwheat groat production due to the use of an energy-efficient husking mechanism. In addition, the string device makes it possible to eliminate the operation of the preliminary sorting of grain into fractions from the technological line of grain production, which additionally reduces the energy consumption of the line and makes it possible to use the husker in lines of low, medium and high productivity. Reducing the specific energy consumption of buckwheat production corresponds to the “European Green Deal” concept and makes production more resource-efficient and competitive. This way, two out of the three pillars of sustainability are improved: environmental and economic. The design principle of carrying out the operation of removing the shell from the buckwheat grain in the developed string husking device is substantiated. Theoretical studies were carried out using an analysis and synthesis of the mechanics of destruction and the method of determining the moments of inertia of homogeneous bodies relative to their own central axes during the husking of buckwheat by impact. Experimental studies were carried out using an experimental string husking device. The conducted analytical studies made it possible to determine the dependence between the specific energy consumption of the husking process and the physical and mechanical characteristics of buckwheat, as well as the structural parameters of the string husking device and the kinematic indicators of its operation. As a result of experimental studies, it had been established that the specific energy consumption of the buckwheat husking process in the developed device is 44–47% lower than the equipment currently used for buckwheat husking, and is 0.491–0.498 Wh/kg.

An important task of food engineering, namely grain processing and the pro-duction of cereals and fodder, is the improvement of hulling equipment and the creation of complex technological lines for the processing of the original crops is gaining particular relevance. The reason for this is the need to carry out several preparatory stages, and, as a result, the use of additional equipment. To solve this problem, a string hulling device had been developed, the use of which allows reducing the number of operations due to the exclusion of preliminary sorting into fractions and wet-heat treatment. These operations are required by other hulling machines included in the technological lines of buckwheat processing. The structural scheme of the string hulling device had been developed and the principle of the shell removal operation had been substantiated. Theoretical studies had been carried out by the methods of analysis and synthesis of the mechanics of destruction and systematic analysis of the process of buckwheat hulling by impact. Experimental studies had been carried out using a laboratory string hulling device. The conducted analytical studies made it possible to determine the regularity between the physical and mechanical characteristics of buckwheat and the critical linear impact speed necessary for the destruction of the shell. This allows deter-mining the frequency of rotation of the string at which the destruction of the shell will occur while preserving the integrity of the core. Experimental studies made it possible to determine the quality of buckwheat hulling by determining the coefficient of integrity of the kernel and the coefficient of hulling. It has been determined that the ranges of the rotation frequency of the strings required to ensure a high degree of the buckwheat hulling technological process efficiency are within 15.8-16.9 s ⁻¹ .

Робота присвячена теоретичним дослідженням піноутворення в технологічних операціях харчової промисловості серед збитої продукції. Формування пінної структури в харчовій промисловості в технологічних операціях методом збивання можливо за наявності поверхнево-активних речовин, піноутворювачів, стабілізаторів, роль яких в традиційних технологіях виконують яєчні та молочні продукти або харчові добавки, деякі з яких є частиною рослинної тканини. В харчовій промисловості значну кількість продукції виготовляють шляхом збивання з подальшим отриманням піноподібної структури, яка відіграє важливу роль, оскільки значна група харчових продуктів має пінну структуру. Тому актуальним є розробка наукових принципів регулювання фізико-хімічних та функціональних властивостей пін з метою їх реалізації при виробництві харчової продукції з піноподібною структурою шляхом збивання.