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Due to the scarcity and high cost of products from valuable species of fish, there is a need to produce their analogues, which in terms of nutritional value and taste would not be inferior to natural products. One of the methods for producing analogue of black caviar consists in the monodisperse crushing of a jet of solution prepared on the basis of the protein of chicken eggs with natural fish additives and black food coloring. Drops of the solution are sent to the granulation column, where they are heated to the temperature of the beginning of thermal coagulation of its protein component. The creation of isothermal conditions in the granulation column and the reduction of heat losses from its surface in order to increase the energy efficiency of the production are important problems encountered in the production of granulated products using this technology. To solve these problems, the temperature regime of the granulation column in the production of imitated monogranular food products has been studied using a numerical simulation method. By numerical solution of the system of equations of hydrodynamics and heat transfer for the flow of the forming liquid, the velocity and temperature distributions in the granulation column are obtained. The distance that a particle must pass in the granulation column to complete its gelling process has been found. The effect of thermal insulation of a column on heat loss from its surface is shown. [ABSTRACT FROM AUTHOR]