JELLY FOOD CONCENTRATE WITH ENCAPSULATED HIBISCUS EXTRACT

Background. Taking into consideration the intense rhythm of life, the development of technologies for instant food products of increased nutritional value is urgent. Typically, food concentrates for desserts include fruit or fruit and berry fillings and require cooking to prepare ready-made meals. In this case, heat treatment of the mixture (boiling) negatively affects the thermolabile biologically active compounds. The aim of the work was to develop a recipe for instant food jelly concentrates of increased nutritional value based on encapsulated powdery hibiscus extract. Materials and methods. To encapsulate the aqueous-alcoholic extract of hibiscus and obtain a powdered semi-finished product, swelling potato starch was used. Rheological studies were carried out using a "REOTEST-2" rotational viscometer. Results. In order to enrich food concentrates of instant kissel with biologically active substances, we studied a method for extracting dry hibiscus flowers with aqueous-alcoholic solutions of various concentrations. It was found that the extractivity and the transfer of polyphenolic compounds, including anthocyanins, to the extract are improved when a water-alcohol mixture with an ethyl alcohol concentration of 30 % is used as an extractant. For the preparation of a powdery hibiscus extract, modified swelling starch was used, which has the property of swelling in cold water, which makes it possible not to subject the mixture to prolonged heat treatment for preparing a ready-made dish and to preserve the biologically active substances of the hibiscus extract. In addition, this starch is an effective solid carrier that plays a protective role for thermolabile vitamins and bioflavonoids. On the basis of experimental studies, formulations of instant jelly have been developed, which include fructose, powdered hibiscus extract, apple pectin and ascorbic acid. The study of the rheological properties of semi-finished products based on hibiscus extract, as well as ready-made jelly, testifies to the receipt of a finished dessert with a delicate creamy consistency. Conclusion. A method for obtaining a powdery encapsulated hibiscus extract based on swelling potato starch and a composition of a food jelly concentrate using this semi-finished product have been developed. It was found that for the extraction of raw materials it is better to use a water-alcohol mixture with an ethanol content of 30 %, since most of the anthocyanins are converted into the extract under these conditions. The developed semi-finished product of dry hibiscus extract can be used as a thickener, acidifier and colorant in recipes for food concentrates for instant dessert dishes. Due to the use of swelling starch, food concentrates of jelly do not need to be boiled, and the presence of vitamins, organic acids, flavonoids and especially anthocyanins in the hibiscus extract increases the nutritional value of the finished product.

MEAT PROCESSING INDUSTRY OF UKRAINE: TENDENCIES AND PROSPECTS

Background. The total production of beef and pork is declining from year to year. The study of development trends in the meat industry of Ukraine will help to outline the prospects for the successful realization of potential opportunities for production expansion. An analysis of recent research and publications has shown that despite some scientific developments, dynamic changes in the meat processing industry require constant monitoring of unresolved issues. The aim of the study is to analyze the current state and characteristics of the meat processing industry of Ukraine on the basis of analytical research in general and in the context of its innovation activities in particular. Materials and methods. Research methods were used: monographic, statistical groupings, correlation-regression analysis, graphical. Results. Analysis of the dynamics of industrial meat production shows that beef and veal occupy the least share in it. The basis for ensuring the economic balance of production and economic relations of economic entities is the consistency of supply and demand for raw meat and products of its processing. For the successful development of the industry, the state must protect and stimulate domestic producers; to harmonize domestic standards of safety and quality of products in accordance with international ones. The innovative development of the meat market requires adequate investment support, and the stimulation of investment activity should be considered in the context of the strategy of development of the national economy on an innovative basis. Conclusion. Livestock production in general and meat in particular are one of the leading sectors of agriculture. In recentyears, there have been some trends in the dynamics and structure of meat production and consumption in favor of cheaper poultry meat. The reason for this is the reduction in production; increase in retail prices for all types of products; low incomes of the majority of the population. A necessary condition for the sustainable development of the meat processing industry is the introduction of European regulations on product quality and safety standards; introduction of resource-saving technologies at enterprises; reconstruction of enterprises; provision of production facilities with domestic raw materials.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

FOAMING PROPERTIES OF MODEL SYSTEMS BASED ON WHEY

Background. One of the opportunities to expand the range and increase the share of desserts with a foamstructure is the use of multifunctional semi-finished products, the basis for which can be used protein-carbohydrate raw milk, in particular based on whey. Technologies for more than 100 names of products and semi-finished products using whey, the most of which have a liquid or condensed structure, have been developed.Studies on the possibility of developing dry semi-finished products are isolated. The aim of the articleis to study the functional and technological properties, in particular the foaming ability and stability of the semi-finished foam for whipped dessert products, depending on the ratio of its main prescription components. Materials and methods. For the study the whey dairy dry whey (WDDW) according to DSTU 33958–2016, dry cranberry extract (CE) TM Health Linkwere used. The foaming properties of the samples, namely the foaming ability (FA) and the stability of the foam (SF) were determined by the Lurie method. Results. The obtained solutions of reduced WDDW with different protein content showed certain foaming properties. The maximum manifestation was determined by the protein content of 5.8–6.5 % and temperature 5 ºC. The maximum value of foaming ability (FA) and foam stability (FS) model systems acquire the content of CE 13–18 %, which corresponds to pH 4.9–4.4. It is proved that with increasing sugar content in the range of 5–15 % FA increases by 20–25 %, the stability of the foam is almost unchanged.So, it is envisaged to use guar gum in the amount of 1 % by weight of the main components as a stabilizer. The maximum value of the FA system acquires at the beating speed (180–240) · 60s¹. Conclusion. The maximum foaming properties are shown by the semi-finished product for whipped dairy desserts, which contains: reduced WDDW with a protein content of 5.8–6.5 %, the cranberry extract 13–18 %, sugar 5–15 %. Technological parameters, according to which the maximum manifestation of foaming properties is observed, are the temperature of 5ºСand the beating speed (180–240) · 60 s¹.

PET PRODUCTS: RANGE AND CLASSIFICATION CRITERIA

Background. The market of goods for pets in Ukraine is promising and is characterized by rapid growth.The pet goods assortment is very wide and includes different subgroups. However, there is no works on the classification of the assortment of pet goods, except for food for them. The aim of the article is developing a classification of pet goods on base of the analysis of assortment. Materials and methods. General scientific methods of cognition: analysis, comparison and generalization were used during the research. Information base of the research: the range of products for animals presented in online stores. Results. According to the results of the analysis of the range of goods for animals in specialized and universal online stores, 9 types of goods for the transportation of pets have been identified.Goods for the transportation of pets can be classified according to the method of transportation and type of transport, type of goods, material from which it is made, size of the product, design features and other characteristics. The main classification features of goods for the arrangement of places of pet residence were determined: the type of goods, the type of animals for which it is intended, the material from which the product is made, the size. Additional classification features include design, equipment, the possibility of transformation, the presence of additional functions. The main classification features of goods for pet food were defined: purpose, type of animals, the material from which the product is made, type of product, size. Toilets fillers for pets can be classified by type of animals, type (material) of filler, functions (principle of action) of filler, size of fractions, the presence of flavor. The assortment of tools for dog and cat grooming includes different devices and acessories, which can be classified according to different characteristics depending on the type of product. The goods related to ammunition for dogs and cats can be classified by type of product, breed and/or size of the animal, the material from which the products are made, size, and other characteristics depending on the features of the type of product. Conclusion. The classification of goods for transportation, arrangement of accommodation and food, ammunition and toys for pets, which were developed in the work, indicates that their assortment is complex and can be classified on at least 5 signs.

NUTRITIONAL VALUE OF INNOVATIVE PRODUCTS FROM TECHNICAL HEMP SEEDS

Background. A promising direction of ensuring the rational nutrition of the country’s population is the creation of functional goods from natural raw materials, safe for humans, which should be affordable, nutritious and useful. Such natural raw materials with great potential for the production of food products for a wide range of applications are technical hemp, namely their seeds. Analysis of recent research and publications hasproven the biological and physiological value of food products from technical hemp seeds. It identified the need for a systematic analysis of the nutritional value and economic efficiency of technical hemp seed products in comparison with similar products from other crops. The aim of the article is a comparative analysis of the nutritional value and economic efficiency of technical hemp seed products in relation to similar products from other crops. Materials and methods. Thegeneral scientific analytical method, the method of systematization, generalization, comparative, induction and deduction, graphical and statistical analysis are used. The empirical basis for comparing the nutritional value of industrial hemp seed products and similar products from other crops is the data of the caloric table. The determination of economic efficiency of products from seeds of industrial crops was carried out on the basis of research of market prices for seeds of various crops on the Agrovektor platform and products on the Prom.ua platform. Results. The study of the Ukrainian market allowed to identify eleven main products of processing technical hemp seeds: hemp oil, milk from hemp seeds, hemp protein, granola with hemp seeds, halva from hemp seeds, candies from hemp seeds, hemp flour, hemp bran, fiber (grist), hemp pasta and bread made from hemp flour. Analysis of the efficiency of production of technical hemp seeds allows us to say that now there is a need for increased development of production of granola, halva, pasta and candy for sale in both domestic and foreign markets. For other products, the intensification of production requires thorough work on the formation of consumer commitment, and hence an increase in demand and market prices. In addition, even the intensification of production from technical hemp seeds with the highest level of efficiency in comparison with other similar products requires overcoming the existing barriers of a regulatory nature. Conclusion. The intensification of production of technical hemp seeds in Ukraine is expedient both from the standpoint of providing profits to processing enterprises and from the standpoint of providing consumers with products with unique nutritional value. Due to the unique properties of hemp seeds and products from them, it is possible to produce products that are most fully focused on a wide range of consumers who do not tolerate gluten, involved in sports, follow a diet for weight loss, are vegans, and follow a healthy balanced diet. In terms of economic efficiency, it is expedient to intensify the production of granola, halva, pasta and candies from technical hemp seeds. The intensification of production of technical hemp seeds requires a revision of the quota procedure and licensing of technical hemp production, as this issue is the basis for the formation of raw materials for production.

SAFETY OF PAPER PACKAGING MATERIALS WITH POLYMER COATINGS

Background. Packaging materials that are intended for contact with food are subject to the strictest requirements for their safety. When choosing packaging material for such products, first of all it is necessary to ensure the required level of sanitary and hygienic characteristics. The aim of the study is to assess the safety of moisture-resistant waterproof and moisture-resistant and water-resistant waterproof PPM (paper packaging materials) with a polymer coating. Materials and methods.The object of the study is PPM, made by processing the base paper with coatings based on PVA (polyvinyl alcohol) and PAAEX (polyamidamine-pichlorohydrin). The safety of the developed packaging materials was assessed by organoleptic and physicochemical methods for the presence of foreign tastes and odors, the level of migration of vinyl acetate and epichlorohydrin, the content of zinc, lead, cadmium and microbiological indicators by standard methods. Results. Packaging paper must meet the requirements of current regulations in terms of quality, and its use is allowed subject to compliance with state sanitary norms. Studies of organoleptic characteristics of extracts of paper packaging materials did not reveal the presence of foreign tastes and odors. Determination of the amount of migration of harmful substances, namely vinyl acetate and epichlorohydrin, showed that the transition of the components of the solutions, which are impregnated with paper materials is within acceptable limits. The content of zinc and lead was 25 and 3 times less than the maximum allowed by regulations. The microbiological parameters of the developed paper packaging materials meet the regulatory requirements and allow their use for food packaging. Conclusion. Developed new types of paper packaging materials on the level of migration of toxic compounds (vinyl acetate, epichlorohydrin), heavy metal content and microbiological indicators meet the requirements for packaging both food and non-food products of pharmaceutical, medical, cosmetic and other industries.

THE TRANSPORT LAYER OF THE ISO/OSI MODEL IN COM­PUTER NETWORKS

Background. The transport layer is designed to deliver data without errors, losses and duplication in the order in which they were transmitted. It provides data transfer between two applications with the required level of reliability. Transport layer protocols, which guarantee reliable data delivery, establish a virtual connection before data exchange and resend segments in case of loss or damage. The aim of the study was to determine the role of transport security protocols in computer networks. Materials and methods. To achieve the goal, the study used statistical analysis and a systematic approach. Results. TCP provides reliable message transmission through the formation of logical connections, while allowing peers on the sending computer and the receiving computer to support data exchange in duplex mode. It also has the ability to seamlessly send a byte stream generated on one of the computers to any other computer connected to the network.In addition, TCP controls the connection load, UDP does not control anything but the integrity of the received datagrams. Conclusion. The difference between TCP and UDP is the so-called "delivery guarantee". TCP requires a response from the client to whom the data packet is delivered, confirmation of delivery, and for this he needs a pre-established connection. TCP is also considered reliable, unlike UDP, which is called "unreliable datagram protocol". TCP eliminates data loss, duplication and shuffling of packets, delays, UDP allows all this, and it does not need a connection to work., as a result of which the data is transferred on UDP, should manage received, even with losses.

OPTIMIZATION OF BUSINESS PROCESSES OF A TELECOMMUNICATIONS COMPANY

Background. Telecommunications play a significant role in the social and economic activities of society, providing operational or interactive (dialogue) transmission ofinformation. Today, none of the economic activities has a chance to survive without the participation of modern information and communication technologies. After all, the speed and quality of information transfer is a key factor in increasing competitiveness in the market. An important prerequisite for the competitiveness of telecommunications companies is to improve service and quality of customer service. The aim of the studyis to analyze the activities of a telecommunications company and optimize business processes to minimize errors, costs, improve the quality of services provided. Materials and methods. The information base of the research is the works of leading scientists, dictionaries, manuals, reference books, legislation in the field of telecommunications and information resources of the global Internet. To solve the above problems, a general scientific analytical method, a method of systematization and generalization of the problem, methods of economic and mathematical modeling, a method of modular design were used. Results. Theoretical information on the telecommunication sphere, features of development of telecommunication companies in modern conditions are analyzed. The system analysis of business processes of the telecommunication company is carried out and the ways of their optimization are investigated. A functional model of modern work organization (AS-IS) has been developed, which is implemented using CASE-tools BPwin 7.0 and reveals all stages of connecting a new client to the SMS hub from processing the client’s application to making a technical connection. Gantt chart illustrates the need to introduce business process automation to accelerate the connection of new customers. Conclusion. The business processes that can be optimized are highlighted, and it is proved that business process automation and parallel execution significantly speed up the process of connecting new customers, which reduces the company’s costs and provides a competitive advantage in attracting new customers.

TRANSPORT LOGISTICS IN A PANDEMIC CONDITIONS

Background. The world economy is undergoing significant changes due to difficult pandemic conditions and quarantine restrictions. Today, logistics companies need to adapt to the new operating conditions in order to overcome the consequences of the pandemic and be competitive in the market of Ukraine and the world. The aim of this scientific article is to analyze the current conditions of multimodal transportation and substantiate the necessary ways to develop transport logistics during the pandemic. Materials and methods. While writing the article the following research methods were used: the method of elementary theoretical analysis and synthesis, the method of deduction, economic and statistical methods, the method of expert evaluation, which revealed the main purpose of the article. Results. Based on the study of the main directions of the National Transport Strategy of Ukraine, the consequences of the development of transport logistics and multimodal transportation have been determined for the country’s economy. An analysis of the state of combined transport in Europe was performed and the main directions of its development were identified, which are relevant for our country. The issues of transport interoperability and its impact on transport and logistics services are considered. The development of transport logistics is directly related to the transition of the railway to a track width of 1435 mm, which will open new opportunities in international traffic and give the opportunity to reach a new level in the field of logistics. Conclusion. The development of transport logistics requires new opportunities and ways to develop this industry. With great export potential and favorable geographical location, Ukraine should integrate into the world system of multimodal transportation by expanding container transportation, which will lead to the development of transport logistics. Today, multimodal transportation has all the necessary legislative documents and support from the state, but obstacles to their development at the international level require significant capital investment.