Herald of LUTE. Technical sciences

THE ADVANTAGES OF USING ELECTROSLAG SURFACING TECHNOLOGY TO RESTORE TILLAGE EQUIPMENT PARTS: PLOUGHSHARES AND CULTIVATOR TINES

2025-02-25T09:57:13+02:00

The technology of parts restoration is an important reserve for increasing the efficiency of agricultural machinery use and saving material resources. The article discusses the advantages of electroslag surfacing as a modern method of restoring tillage machinery parts, in particular ploughshares and cultivator tines. Electroslag surfacing allows creating high-quality metal layers on worn surfaces, which significantly increases their wear resistance and durability. Particular attention is paid to the use of a crystalliser, which ensures even heat distribution, reduces residual stresses and improves adhesion between the deposited layer and the base material. Thanks to this method, the remanufactured parts are able to withstand intense mechanical loads, which is typical for work on heavy and stony soils. Compared to traditional repair methods, electroslag surfacing provides a significant reduction in the cost of repair and maintenance of machinery, making this approach cost-effective. The study also highlights the environmental benefits of the method: reducing the amount of scrap metal and lowering the carbon footprint by reducing the production of new parts. The analysis confirms that the use of electroslag surfacing helps to optimise the costs of agricultural enterprises, increase the service life of machinery and ensure its sustainable operation in difficult operating conditions. The results obtained are of practical importance for agro-industrial enterprises seeking to improve production efficiency and reduce operating costs. It has been proven that the ploughshares and tines of cultivators restored using the crystalliser can last up to 2-3 times longer than new parts. Further research in this area is aimed at improving the technology and adapting the process to different types of tillage tools.

MARKET OF BUILDING MATERIALS AND PRODUCTS IN THE CONDITIONS OF SUSTAINABLE DEVELOPMENT

2025-02-25T09:57:23+02:00

The article presents the results of research on the construction industry market, in particular building materials and products. The impact of the construction industry on the socio-economic indicators of the state and the environment is considered. It is substantiated that the use of a cyclical approach in the construction industry is the right solution for ensuring environmental and socio-economic benefits. The factors influencing the formation of the market for building materials and products are established, taking into account the conditions of sustainable development. The factors of growth of the construction industry market are considered. The market volumes are compared over different periods and its forecasts are given. The segmentation of the construction materials and products market by various criteria is presented. The segmentation of the construction industry market is analyzed, depending on the end consumer, in particular, the market for building materials and products is divided into: residential, commercial, infrastructure and industrial. An analysis of the domestic construction industry market is presented depending on the end consumer, namely, buildings put into operation by type during 2021-2023. The factors influencing the insignificant growth rates of the domestic market of building materials and products are identified: recession, economic instability, limited access to digital technologies in remote regions, low consumer spending, etc. The domestic market of building materials and products during the period of Russia's full-scale invasion of Ukraine is analyzed and the determining factors of its formation are given. The results of analytical research by the Retail Association of Ukraine (RAU), conducted on the basis of data from networks that are its members, are presented and changes in the geography of retail trade for 10 months of 2024 are described, as well as the dynamics of the development of the construction industry by region. The volume of the market of ecological building materials and products in 2023 is analyzed and its forecasts are given. Negative factors influencing the development of the domestic market of the construction industry are identified. Consumer awareness is described, and, as a result, the preference given by consumers in the domestic market of building materials and products to environmentally friendly products. The product characteristics of individual examples of the use of alternative traditional – ecological materials and innovative environmentally friendly structures in the construction industry are presented.

FACTORS INFLUENCING THE PRODUCTION AND SALE OF LIGHT INDUSTRY PRODUCTS

2025-02-25T09:57:31+02:00

The article highlights the relevance of the issue of the impact on the production and sales of light industry enterprises in Ukraine; analyzes the challenges faced by light industry enterprises after a full-scale invasion. Suggests ways to solve problems in the context of the development of both enterprises engaged in production and those engaged in the sale of light industry products. The trends and problems identified as a result of the research are crucial for further finding solutions to increase the efficiency of domestic enterprises and improve product quality. The research has identified factors that affect product production, in particular, laborintensive and energy-intensive production processes, insufficient automation of these processes due to the lack of modern equipment, and a lack of qualified labor. Product sales are significantly affected by weak marketing strategies and brand popularity, unstable demand and the lack of long-term orders, the lack of convenient online stores and online catalogs limits consumer access to products and reduces sales volumes. This leads to the fact that imported products often surpass Ukrainian analogues in quality, innovation, and design. Ways to solve the problems facing the industry are proposed: first of all, state support for domestic manufacturers through financing or preferential lending programs for light industry enterprises and investments in the modernization of outdated equipment; training employees to work with modern technologies; investments in marketing; development of digital platforms; cooperation with influencers; participation in international exhibitions. The development of light industry will enable the state to create new jobs, increase the competitiveness of domestic products, and receive significant contributions to the state and local budgets.

METHODOLOGICAL BASES FOR ASSESSING THE DEVELOPMENT LEVEL OF NATIONAL STANDARDIZATION ON THE EXAMPLE OF BAST FIBER STANDARDIZATION SYSTEM

2025-02-25T09:57:45+02:00

The article presents methodological foundations for quantitative assessment of the national standardization system development level for bast fibers. The relevance of developing such methodology is substantiated in the context of world economy globalization and the need to increase the competitiveness of domestic products in the international market. Based on a systematic analysis of existing approaches to bast fiber quality assessment, a comprehensive system of indicators and evaluation criteria has been developed, including five key groups: technological methods of quality assessment, measurement objectivity, standards informativeness, equipment modernity, and compliance with international requirements. Weighting coefficients have been determined for each group of indicators and detailed evaluation criteria have been developed using a 5-point scale. A mathematical apparatus is proposed for calculating group and integral indicators of the development level, which takes into account the relative importance of various aspects through a system of weighting coefficients. An evaluation scale and criteria for interpreting results have been developed, allowing for clear determination of the system's development level and its degree of lag from the reference system. The methodology was tested through a comparative analysis of standardization systems in Ukraine and the USA. It was established that the integral indicator of the Ukrainian system's development level is 0.53 (satisfactory level) compared to 0.91 (excellent level) for the US system. Key areas of lag were identified: technological methods (-11 points), measurement objectivity (-10 points), and equipment modernity (-10 points). Based on the obtained results, practical recommendations for using the developed methodology have been formulated, including assessment periodicity, requirements for expert group composition, process documentation procedures, and directions for result utilization. The methodology creates a scientific foundation for systematic monitoring of the standardization system development and substantiation of management decisions regarding its modernization.

POSSIBILITIES OF USING BAST RAW MATERIALS IN INNOVATIVE TEXTILE PRODUCTS

2025-02-25T09:57:53+02:00

The article analyzes the possibilities of using bast crops in innovative textile products. In particular, for textile products, it is proposed to use modified hemp fibers, since their cultivation is typical for Ukraine. The work analyzes the criteria for the impact of hemp fiber on textile products and identifies negative factors, in particular on textile footwear. In order to determine this factor, the work investigated the natural properties of modified hemp fiber and its chemical composition. It was determined that the chemical composition of modified hemp fiber has a significant impact on its physical and mechanical indicators. In particular, the chemical composition of hemp has the greatest impact on the relative elongation at break, which is quite high – 17.2%. With such an elongation at break, one hundred percent use of this raw material in yarn for the manufacture of dimensionally stable products is not recommended. It was also found that a high relative elongation is accompanied by plastic deformation of the fiber due to its chemical structure. To improve the natural properties of modified hemp fiber, special steaming modes were proposed. After steaming, a re-analysis of the properties and chemical composition was carried out. It was determined that the steaming method of the fiber had a positive effect on its elongation at break index and improved the chemical composition that affects its plastic deformation. High-temperature steam under pressure destroyed pectin substances by 4%, which bind microfibrils. This led to a decrease in the ability of the fibers to elongate due to a decrease in the connectivity between the components. Hemicelluloses under the influence of steam underwent hydrolysis, became less elastic. Their reduced content (by the lowest indicators by 7%) makes the fiber more rigid and reduces its plasticity, but not critically, leaving a certain percentage (3.0-7.8%), which gives the shoe fabric the necessary quality properties during operation. The proposed method for improving bast fiber hemp raw materials allows expanding the range of innovative products from this crop.

PHYSICOCHEMICAL PROPERTIES AND CONSUMER POTENTIAL OF YOGURT ENRICHED WITH WHEY PROTEIN: PROSPECTS FOR SPORTS NUTRITION

2025-02-25T09:58:02+02:00

The research focuses on assessing the physicochemical properties and consumer potential of yogurt enriched with whey protein, with a view to its application in sports nutrition. Whey protein is a high-quality source of protein that promotes rapid muscle recovery after physical exertion. The primary aim of the study is to analyze the physicochemical properties and consumer potential of such a product and its suitability for meeting the needs of athletes and active individuals. A systematic review of literature sources and approaches to solving the problem revealed that whey protein is a valuable source of protein due to its high biological value, easy digestibility, and rich amino acid composition. The relevance of addressing this scientific issue lies in the growing demand for high-protein products that improve health and aid in recovery after physical activity. The methodological tools used in the research included physicochemical analysis methods, such as total acidity measurement, pH determination, and organoleptic evaluation. The object of the study was yogurt enriched with whey protein, as it combines high nutritional value with the potential for improved functional properties. The article presents the results of analyzing key physicochemical parameters, such as acidity and pH levels of the enriched yogurt. The findings demonstrated that adding whey protein improves the product’s texture and enhances its consumer appeal due to improved consistency and taste characteristics. The results of the study may be useful for food industry professionals in developing functional products, as well as for dietitians and athletes seeking effective solutions to meet their nutritional needs. Future research should focus on optimizing the product’s formulation, studying the long-term effects of its consumption on health, and incorporating new functional ingredients to broaden the potential applications of enriched yogurts in a wider consumer market.

FUNCTIONAL DAIRY PRODUCTS WITH VEGETABLE FIBER

2025-02-25T09:58:45+02:00

Functional foods continue to grow in popularity as consumers increasingly seek food that not only satisfies, but also brings additional health benefits. Such foods are enriched with special ingredients that can positively affect a person's well-being, improve immunity, cognitive function, or digestion. At the same time, functional foods must fully comply with the established organoleptic, general hygiene, technological and toxicological standards. Vegetable fiber is one of the ingredients used to enrich foods. Regular consumption of foods enriched with natural plant fibers helps to lower blood cholesterol levels, reduce body weight, and normalize the absorption of essential nutrients. Milk and dairy products are indispensable in people's diets due to their nutritional value. At the same time, the wide range of dairy products and the level of consumption make them attractive for creating innovative functional and health products. Given the numerous beneficial properties of kefir, the study examined the possibility of making kefir using the Vivo Kefir dry bacterial starter enriched with vegetable fiber from sesame seeds, hemp seeds, and rye bran. These ingredients are recommended to be added as a source of insoluble dietary fiber, amino acids, proteins, vitamins, micro- and macronutrients. The organoleptic characteristics of the obtained fermented milk products were determined. The most pronounced taste of dietary fiber and the densest consistency were found in samples of kefir with vegetable fiber from sesame seeds. Samples with fiber from hemp seeds had the most intense sour flavor, although the taste of the product was pleasant and not too sour. In general, it is shown that the samples of kefirs with dietary fiber meet the requirements of regulatory documents in terms of odor, consistency and taste.

RESEARCH OF THE EFFECT OF THE TRANSGLUTAMINASE ENZYME ON THE PROPERTIES OF HYDRATED PROTEINS OF ANIMAL AND PLANT ORIGIN

2025-02-25T09:59:01+02:00

Meeting consumer demand for dietary proteins requires the search for and implementation of advanced technologies in both meat processing and the use of protein-containing raw materials of plant origin. Protein modification research is gaining great interest among domestic and foreign scientists. Microbial transglutaminase is an enzyme of the transferase class that is widely known to modify the functional properties of proteins in food systems. The main mechanism of action is polymerisation, which leads to a change in the hydrophobicity of the molecule. Among the functional properties of microbial transglutaminase is the effect on solubility and thus on gelation, emulsification, viscosity and water retention, which depend on protein solubility. Thanks to these properties, it is widely used in the food industry, in particular in the meat processing and dairy industries, as well as in the manufacture of bakery products and food films. Transglutaminase catalyses the acyl transfer reaction, in which the γ-carboxamide group of peptide-bound glutamine residues is the acyl donor. This research compares the effect of the amount of enzyme (0.05%, 0.1%, 0.15% and 0.2%) of microbial transglutaminase (activity 100-120 units) on animal protein, which is Grade 2 beef meat and vegetable protein, soy isolate ISOPRO 510A. In the hydrated samples, instrumental analysis was carried out using a pH meter (pH 50 VIO lab) and a textrometer (Shimadzu EZ-LX) for animal proteins before and after heat treatment. For hydrated plant proteins, similar research was carried out at 45±2°C in the centre of the test sample after 1 hour of fermentation and after gelation with 12 hours of incubation at 6±2°C. The results of the pH research indicate that the enzyme efficiency reaches its optimum at the active acidity of the experimental protein systems in the pH range from 5 to 8. The use of the microbial transglutaminase enzyme in hydrated proteins of animal and plant origin has been shown to have a positive effect on the restructuring of these proteins through a cross-linking reaction. The increase in pH is due to the formation of ammonia (NH3) as a result of this reaction. According to research results, it is recommended to add 0.05% to 0.1% of microbial transglutaminase to hydrated protein systems.

PROPERTIES OF MODEL MINCED MEAT AND MEAT-CONTAINING SEMI-FINISHED PRODUCTS DEPENDING ON THE AMOUNT OF STRUCTURING AGENT

2025-02-25T09:59:18+02:00

Recently, the use of plant-based proteins in food formulations has become relevant due to their lower production costs compared to animal proteins. The modern market offers a wide range of plant-based proteins, creating the need for innovation in the food industry. In the product range of meat-processing enterprises, the share of meat-containing products is dynamically increasing. A meat-containing product is a food product in which the formulation includes at least 15% deboned meat or produced from offal and(or) blood. The similarity of meat-containing products in texture and appearance to meat products is a significant factor influencing consumer choice, especially for those who prefer meat products. There are various structuring methods, but recent trends highlight an increase in the use of dietary fibers in meat products not only for technological reasons but also as ingredients for functional foods. This study investigated the effect of dietary fiber mixtures in amounts of 1.5%, 3%, and 4.5% on the active acidity (pH) and texture of model systems based on beef and main ingredients for meat-containing products commercial textured soy-based protein (SOYTEX 5006PC) and protein isolate (ISOPRO 510A). According to the formulations, emulsions were prepared following technological instructions for using dietary fiber mixtures and protein preparations. Instrumental analysis of the model systems was conducted using a pH meter (pH 50 VIO lab) and a texture analyzer (Shimadzu EZ-LX) before and after thermal treatment. Significant differences in active acidity were observed between beef-based samples and those with plantbased proteins, with the latter exceeding a pH 6. This is due to the alkaline characteristics of soy preparations, whose active acidity ranged from 7.42 to 7.43. The hardness of samples made with meat raw materials was significantly higher compared to samples with textured soy-based protein and soy protein isolate. The higher hardness values in beef samples were expected due to the denaturation of muscle proteins, which contributes to the firmness of the meat system. The research results represent the first stage in developing a structuring composition based on dietary fibers for meat-containing products.

THE INFLUENCE OF TECHNOLOGICAL PROCESSES OF GRAPE PROCESSING ON THE FORMATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC INDICATORS OF WINES MADE FROM GRAPES OF THE RIESLING REIN VARIETY

2025-02-25T09:59:30+02:00

The technological processes of grape processing in modern conditions are actively evolving in directions necessary to form a commercially attractive organoleptic profile of wine, especially in the context of further global warming. New technological developments focus on reducing alcohol content in wines, preserving the typicity, freshness, and acidity of white wines, and avoiding excessive oxidation, particularly at the initial stages of grape processing. The purpose of the study is to investigate the impact of grape processing technological processes on the formation of physicochemical and organoleptic indicators of wines produced from Riesling grapes. The tasks included examining the influence of different pressing methods, stabulation, and pre-fermentation cold maceration on the physicochemical and organoleptic properties of white wines made from Riesling grapes, comparing the characteristics of wines using sensory analysis methods, and conducting statistical data processing. A comprehensive analysis of the research results shows a significant impact on the formation of primary aroma intensity. The greatest impact was observed in the whole cluster pressing and stabulation variants. In the whole cluster pressing variant, the lowest concentration of phenolic substances is observed, suggesting that the low concentration of these compounds in the must, and subsequently in the wine, reduces the rate of oxidation processes, in which phenolic substances act as catalysts for conjugated oxidation. Wines from Riesling grapes grown in Ukraine showed a much larger number of primary aroma clusters in the variant where must pressing was used, although their intensity was lower by 15% to 50%, depending on the aroma cluster. There was no correlation between the mass concentration of reduced extract and taste intensity. Correlation between phenolic substances and primary aroma intensity was observed in the stabulation variant. In the case of using cold maceration, an increased amount of phenolic substances was observed. In the case of cold maceration with Gaia, biological deoxygenation occurs, which restrains oxidative processes and allows for the extraction of primary aromas from the grape skins during contact with the juice.