Wheat flour is one of the most important food raw materials, with its quality determined by various indicators. One such indicator is particle size and granulometric distribution. In recent years, numerous studies have focused on the effect of flour and bran particle size on the properties of cereal products such as bread, pasta, noodles, and cookies. The aim of this review was to analyze the extent to which this parameter influences the properties of these cereal products. Additionally, the relationships between flour particle size and its chemical composition were presented. Key factors affecting the granulometric composition of flour, related to wheat grain properties and the grinding process, were also discussed. The study specifically focuses on research conducted in the last five years.

This paper considers the evolution of processes applied in agriculture for field operations developed from non-organized handmade activities into very specialized and organized production processes. A set of new approaches based on the application of metaheuristic optimization methods and smart automatization known as Agriculture 4.0 has enabled a rapid increase in in-field operations’ productivity and offered unprecedented economic benefits. The aim of this paper is to review modern approaches to agriculture machinery movement optimization with applications in sugarcane production. Approaches based on algorithms for the division of spatial configuration, route planning or path planning, as well as approaches using cost parameters, e.g., energy, fuel and time consumption, are presented. The combination of algorithmic and economic methodologies including evaluation of the savings and investments and their cost/benefit relation is discussed.

This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.

The paper provided describes a mathematical model of calibration process of fruit-stone culture seeds of cherry, sweet cherry, cherry-plum, apricot and almond using flat sieves with impact shock ball cleaners oscillating in the horizontal plane. It has been defined that the mathematical expectation of time of knocking out the fruit-stone from the sieve opening T ⌢ \mathord{\buildrel{\lower3pt\hbox{$\scriptscriptstyle\frown$}}\over T} is the minimum value of ratio of average time of complete ball motion cycle in space under sieve to the probability of knocking out the stone by a ball with the kinetic energy level of 2 Mj. The dependences of energy distribution density of ball on impact on the sieve have been obtained, based on which the intervals of ball cleaner parameters have been determined, i.e. the ball diameter D belongs to the interval 25–35 mm; the space height H under sorting sieve belongs to the interval 1.2 D –1.4 D mm; the value range for distance between rods t belongs to the interval 0.5 D –0.7 D mm. Using the method of golden section, the following parameters of ball cleaner were obtained: D = 33 mm, t = 23 mm, H = 40 mm. The parameters obtained provide mathematical expectation of time of knocking out the fruit-stone from the sieve opening T ⌢ \mathord{\buildrel{\lower3pt\hbox{$\scriptscriptstyle\frown$}}\over T} = 0.03 s. Consequently, the average ball velocity v ⌢ \mathord{\buildrel{\lower3pt\hbox{$\scriptscriptstyle\frown$}}\over v} is = 0.4 m∙s ^-1 , and the average ball path is L ⌢ \mathord{\buildrel{\lower3pt\hbox{$\scriptscriptstyle\frown$}}\over L} = 0.006 m.

Characteristics of stored cereals significantly affect the technical solution of individual storage facilities, as well as the technical appliances used to provide storage technologies, i.e. storing aeration and off-loading. The objective of the study was to monitor the influence of atmospheric temperature and extraneous moisture on the course of temperature and moisture of maize grain during the storage. An average value of maize grain moisture was 13.6% and an average value of temperature inside of the silo was 12.3°C within a defined timeframe. An average moisture value of maize grain stored in the floored warehouse was 13.7%, but an average temperature inside the warehouse was 21.9°C, however extraneous conditions during the storage were unchanged. Average value of extraneous moisture was 86.5 % and an average value of atmospheric temperature was 9.17°C. It was not recorded any occurrence of animal pests in stored maize grain during the storage. Grain water content differs with the change of air moisture and temperature. Reduction of grain water content is most frequently realized by residual drying (moisture is less than 15%); the storage stability is provided at the moisture of 12%.