The object of the study reported in this paper is to establish a dependence of the fatty acid composition of the fast-growing annual plant safflower on the agroclimatic cultivating conditions. The growth rate of safflower and the characteristics of the extracted oil are highly dependent on external temperature and moisture. At low temperatures, for example, the growth of safflower is significantly inhibited. With an increase in temperature and the length of daylight, the central stem begins to branch while growing faster. Flowering is mainly affected by the length of daylight. The period from the end of flowering to maturity is typically 28‒30 days. However, the total ripening period of the crop depends on the variety, location, sowing time, and agro-climatic cultivating conditions. The need for water increases significantly during the flowering period of safflower, which ultimately affects the indicators of the fatty acid composition and yield. At the same time, safflower is sensitive to moisture in terms of disease. In case of excess water, it is subject to root rot. In addition, frequent rains and high humidity after ripening can provoke the germination of seeds on the head. Hence, it follows that in order to obtain a high yield with the specified characteristics of the fatty acid composition of safflower oil, it is necessary to take into consideration the quantitative indicators of moisture and its seasonality, as well as the temperature regime during the growing season. The study was conducted using arid or semi-arid, sharply continental Central Asia with its hot summers and cold winters as an example. The dependence of the physicochemical parameters of plant-derived oils on agroclimatic indicators has been established. The reported results and conclusions will allow farmers to predict the yield of oilseeds with specified characteristics depending on the changing climatic parameters

The objects of the research are fruit and berry juices from watermelon, rosehip, apples and pumpkin. The influence of the physico-chemical parameters of fruit and berry juices on the process of storage and blending is investigated. It has been found that quantitative regulation depending on the physico-chemical parameters of fruit and berry juices during the development of blended juice technology makes it possible to develop a drink with a long shelf life. The developed juices should satisfy the body's needs for vitamins and minerals in food necessary for the normal development of the body. Based on research, watermelon-pumpkin-rosehip juice is recommended. However, the consumer properties of natural juices depend on the variety and climatic conditions of growth. The climatic conditions of growth and the variety significantly affect the physico-chemical parameters of the juices obtained from them. All this allows us to assert that it is advisable to conduct a study devoted to establishing the influence of the physico-chemical parameters of fruit and berry juices based on watermelon juice on the process of storage and blending. Juices are the most technologically advanced product for creating new types of functional nutrition. In addition, they contain a complex of vitamins and minerals in their composition. In connection with the above, the development of technology and the organization of the production of functional purpose juices are the solution to problems related to nutrition. It is found that the resulting new product – watermelon-pumpkin-rosehip drink will allow you to get a new product with high quality indicators and expand the range of fruit and berry drinks based on watermelon juice

This study evaluated marbling and meat quality traits in lambs of three genotypes under a uniform high-energy fattening regimen. Male lambs (6–7 months old, n = 12 per group) from purebred Kazakh Finewool (control) and two independent Suffolk × Kazakh Finewool F₁ crossbred lines (Groups 1 and 2) were fed identical diets and raised under the same conditions. Meat samples were analyzed for composition, fatty acid profile, micronutrients, color, visual marbling, and microbiological safety. Group 2 crossbreds had significantly higher intramuscular fat (~9.0%) than the controls (~6.5%) (p < 0.05), with corresponding increases in monounsaturated and polyunsaturated fatty acids. Vitamin A, vitamin E, and zinc levels were also higher in Group 2 (p < 0.05), while other nutrients were similar across groups. All samples had normal pH (~5.7–5.8) and high water activity (~0.985) and met microbial safety standards. Visual marbling was more pronounced in crossbreds, and meat color remained bright red with no significant group differences in redness (a value). These findings suggest that crossbreeding Kazakh Finewool with Suffolk sheep, combined with controlled grain fattening, enhances marbling and nutritional traits without compromising safety or appearance, offering a viable approach to improving lamb meat quality.

This study investigated the drying–grinding–extrusion processing of camel compound feeds enriched with locally available botanicals. A 2 × 2 × 3 full factorial design was applied to evaluate the effects of infrared drying temperature (two levels), grinding time (two levels), and extrusion screw speed (three levels) on process efficiency and product quality. Moisture calibration was performed using gravimetric reference values. Drying kinetics were modeled with Page and Midilli equations, while specific energy consumption (SEC) and specific moisture extraction rate (SMER) were calculated. Particle-size distribution, extrusion parameters, and extrudate properties (expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), hardness, and color) were analyzed. Infrared drying resulted in faster moisture removal and greater energy efficiency compared with convective drying. The Midilli model provided the best fit to drying kinetics data. The results indicate that optimized combinations of drying, grinding, and extrusion conditions can enhance the technological and nutritional potential of camel compound feeds; however, biological validation is required. Limitations: These findings are limited to processing and compositional outcomes; biological validation in camels (in vivo or in vitro) remains necessary to confirm effects on digestibility, health, or performance.

The object of the study is the production of powdered dried honey. The limited use of honey in the food industry is due to its physicochemical properties. Viscosity and stickiness create problems during its dosing, mixing, storage and transportation. Honey in powder form has a high commercial potential. The great advantages of using dry honey are the reduction of storage space, ease of processing and dosing. Honey is characterized by organoleptic and physico-chemical parameters affecting the drying process and the quality of the final product. The resulting powdered dry honey, in compliance with the drying modes recommended by us, has retained all its useful biological properties. The water content, as well as the dry matter content in fresh and dried honey met the criteria for the composition of honey. Consequently, reducing the water content during the drying process significantly contributes to increasing the stability of honey during storage. The developed technology provides for reducing the drying temperature to 50 °C, which also has a positive effect on the nutritional value of the final product It is established that the maximum proportion of frozen moisture in the sublimation process is observed at temperatures from minus 30 °C to minus 40 °C, depending on the types of honey, and an increase in the drying temperature above 40 °C shortens the duration of the drying process, but may affect the quality of the product. Powdered honey is in demand in the food, pharmaceutical and cosmetic industries, due to increased dosing accuracy due to the flowability of dried honey. However, it should be borne in mind that dried honey is very hygroscopic due to the presence of sugars and the amorphous state after drying

Canned meat and meat-growing products are one of the most popular meat products among consumers and as a result, the range of canned products of this type is very diverse. Modern consumers are more conscious in the choice of food and prefer products with functional properties at the same time high organoleptic indicators, which accordingly affects the market demand. The purpose of our research is to use the response surface method to optimize the amount of mash and lamb in canned meat. Using the surface response method ("Design Expert", Stat-Ease Inc., USA), the added amount of mash and mutton was optimized to obtain the final product with the maximum protein content, the amount of essential amino acids, polyphenols and with a minimum fat content. The calculated optimal amount for masha is 40%, for lamb – 30%, the corresponding protein index is 26.986%, the content of polyphenols is 0.54%, the fat content is 24%. The results of the conducted studies suggest that the use of mash and mutton in the production of canned meat makes it possible to obtain a product with high quality characteristics.