Feed extrusion is one of the most energy intensive processes in the industry. Because of their many advantages, single screw extruders are of great importance in agriculture around the world. To increase the efficiency of the extrusion process of raw materials, an extruder screw with a grooved edge was developed. This design provides a condition for limiting the extrudable material, which helps to reduce the leakage of raw materials through the gap between the screw edge and the wall of the extruder barrel. Therefore, the purpose of this study is to increase the extruder’s efficiency by optimizing operating parameters, based on the study of the interaction of the feed and screw elements. This article presents the results of experimental studies conducted in laboratory conditions using an EC-40 extruder. Determining the influence of factors, namely, the type of screw with different height of the grooves on the screw edge, the moisture content in the extrudable material and the width of the feeder hole on the extruder efficiency, was carried out using a three-factor experiment and the response surface methodology. The optimal operating parameters have been identified at which the maximum efficiency of the extruder is ensured. At the same time, the extruder efficiency increases by 23-25% compared with a standard screw with a flat edge surface.

The article examines the chemical composition of Paredo green onions, Rubin radishes and Alligator dill, determines their benefits for the human body and substantiates the production of combined water extraction for the manufacture of a drinkable product similar in nutritional composition to okroshka. It has been suggested to use buttermilk as a dressing due to its low calorie content and rich set of vitamins. The results of the organoleptic analysis of the variants of the obtained product are presented, according to the results of which the best recipe for the production of okroshka for functional purposes was selected. Based on the results of the work, conclusions were drawn.

One of the promising directions of drying fruit and berry raw materials is the use of aerodynamic heating dryers, which implement the principle of transformation of electric energy spent on the drive of a centrifugal fan into thermal energy due to mutual friction of air flows circulating in a closed chamber. To reduce the energy consumption of the drying process, it is proposed to utilize the heat of the spent drying agent by equipping the dryer with a combined heat exchanger. The combined heat exchanger reduces the energy consumption of the drying process by reducing the energy consumption for heating the drying agent in the drying chamber. The presence of an air solar collector as part of a combined heat exchanger made it possible in this case to increase the temperature of the drying agent at the outlet by another 10 °C without additional electrical energy costs. At the same time, at the initial stage of operation of the dryer in the daytime, the drying agent is heated by the air solar collector of the combined heat exchanger.

The article provides a study of factors (screw speed and mass flow rate) affecting the operating conditions of the extruder, engine torque and specific mechanical energy for high-moisture raw materials. A laboratory extruder and a slotted die with a rheometer were used to measure the die torque. The die torque decreased with increasing screw rotation speed and increased with increasing mass flow. However, the increase in mass flow has led to a decrease in the specific mechanical energy. Increasing the screw speed increased the specific mechanical energy. This was due to the higher shear rates at higher screw speeds.

Flour confectionery products are food products with a high energy value, and therefore, they can serve as a promising basis for creating enriched and functional food products. The article discusses the prospects for the use of hawthorn powder in the technology of sugar cookies. Analysis of scientific, technical and patent literature indicates a wide range of biologically active substances in hawthorn and the possibility of its use in the production of fortified and functional food products. The advantage of hawthorn is its high content of vitamins, minerals, dietary fiber and antioxidants (bioflavonoids). The purpose of this study is to develop a recipe for sugar cookies using hawthorn powder, to study the effect of its various dosages on the chemical composition and quality indicators of finished products. A modification of the recipe composition of the «Neva» sugar biscuits by partial replacement of wheat flour with hawthorn powder is proposed. The article presents the results of a study of quality indicators of samples of sugar cookies with hawthorn powder. The sensory evaluation showed that the best examples of sugar biscuits were those with 10% wheat flour replaced with hawthorn powder. The results presented in the article indicate the possibility and feasibility of using hawthorn powder in the production of sugar cookies.

The article summarizes information about the technologies of composite mixtures linked by a single concept and based on the principles of thermal vacuum plastic extrusion. Classification features of such technologies, as well as their main parameters, are presented and justified. Rational values of the composition of mixtures in terms of the ratio and humidity of the ingredients included in them are given. The conclusion is made about the prospects of using composite mixtures in the technologies of functional or enriched bakery and flour confectionery products.

The article examines the dependence of the specific mechanical energy and physical properties of barley extrudates (expansion coefficient, bulk density and hardness) on the adjustable parameters of extrusion processing (temperature at the exit from the die 120-150 ° C, raw material moisture 20-24% and screw rotation speed 260- 340 rpm). The response surface methodology was used as a statistical method. A second-order polynomial regression model was used as a model for fitting experimental data. The temperature at the outlet of the die and the moisture content of the raw materials, as well as the interaction between them, were the factors that most influenced the characteristics of the product. A significant correlation was found between hardness and bulk density, hardness and expansion coefficient, bulk density and expansion coefficient for barley extrudates. High temperature at the die outlet, low humidity and medium to high screw speed were determined to be optimal characteristics.

The article presents material indicating the possibility of using thermal vacuum extrusion for the purpose of disinfection of food waste. A design and technological scheme of one of the variants of the technical solution of the proposed method is proposed. Arguments are given for further improvement of thermoplastic extrusion in order to increase the energy efficiency of the process.