This study investigates the dry pneumatic separation of wheat flour using a newly designed rotating air classifier to obtain starch- and protein-enriched fractions. The process is based on differences in particle density and size, enabling separation without water or chemical reagents. The influence of key process parameters, including air flow velocity 6–12 m/s, classifier geometry, and particle size distribution, was investigated. Statistical analysis confirmed that the air flow velocity and orifice diameter significantly affect the separation efficiency. The optimal conditions of 9–10 m/s and 1.8 mm resulted in a starch fraction with a purity of about 89% and a protein-enriched fraction containing approximately 45% protein. Regression models (R² > 0.99) demonstrated a strong relationship between the process parameters and fraction yield. Compared with conventional wet fractionation, the proposed method reduces energy consumption by approximately 28% and eliminates water use. These results confirm the feasibility of dry pneumatic classification as a sustainable and efficient technology for producing functional wheat-based ingredients. All experiments were conducted in triplicate (n = 3), and the results are presented as mean ± standard deviation. The reported yields correspond to the fraction mass, while the composition values indicate component purity within each fraction.

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.

The article discusses the possibility of using fruit and berry fillers in the production of fermented milk products. To increase the nutritional value and functional properties of yoghurts, various fillers and additives are introduced into their composition, especially those that enhance their therapeutic and prophylactic effect. The use of food additives and fillers rich in dietary fiber, which are pectins, microcrystalline cellulose, vegetable gums, vegetable and fruit and berry additives, allows you to give yoghurts additional functional properties. The purpose of the research was to study the features of using domestic natural fruit and berry fillers for the production of yoghurts and curd products. To assess the effective use of fillers, the nutritional value and chemical properties, stability of color, taste and consistency of the dairy product were studied. Organoleptic indicators, physicochemical indicators and energy value of yoghurt with fruit and berry fillers were studied. The developed yogurt with fruit and berry filling is characterized by reduced energy value (77.3 kcal), good organoleptic indicators, which is explained by the introduction of a plant component.

This study presents the development and experimental verification of a mathematical model for the dry fractionation of wheat flour in a pneumatic screw classifier. The model describes the distribution of axial, radial, and tangential airflow components and accounts for the effects of the...