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Based on the research, an innovative method for processing apple juice has been proposed, which consists in the use of safe polymeric flocculants – polyethylene oxide and hydrolyzed polyacrylamide, which can increase the speed and degree of transparency and purification of apple juice from heavy metals in conditions of its turbulent flow in channel, which is the gap between the stator with inlet and outlet pipes and the rotor cinematically connected to the electric motor. The mechanism of increasing the flocculating ability of flocculants under conditions of detected turbulent transparency of apple juice makes it possible to develop ways to improve the consumer properties of both the flocculants and apple juices during transparency. A comprehensive assessment of the quality of apple juice illuminated by hydrodynamically activated polyethylene oxide and hydrolyzed polyacrylamide was carried out, namely: the features of changes in mineral, vitamin, physical and chemical composition and safety, which together form the nutritional value and consumer properties of the product, were studied. The results of sensory and qualimetric analysis of apple juice clarified by activated flocculants indicate that when apple juices are illuminated with polyethylene oxide and hydrolyzed polyacrylamide, changes are observed primarily in transparency and color. The obtained quantitative data characterizing the physical and chemical composition of apple juice and the content of heavy metals in apple juice clarified with hydrodynamically activated polyethylene oxide and hydrolyzed polyacrylamide meet the requirements for apple juice producers. The research results allow us to conclude that polymeric flocculants polyethylene oxide and hydrolyzed polyacrylamide are effective reagents that can be used for deep purification of apple juices from heavy metals. Based on the obtained data characterizing the residual concentration of polyethylene oxide in apple juice treated with polyethylene oxide with hydrodynamic activation in a flocculator, it was concluded that the hydrodynamic activation of the flocculant reduces its residual concentration by more than 1.5–2 times. [ABSTRACT FROM AUTHOR]

The paper presents data on the useful properties of quinoa seeds, which are rapidly gaining popularity due to their rich chemical composition. The results of studying the changes in the organoleptic, chemical, and microbiological characteristics of quinoa grain during storage under different conditions are presented. The quinoa seeds considered in the research were stored for 12 months at the temperature +(5–30)°С and relative humidity 20–80%. It has been shown that after storing the quinoa seeds for 12 months at +(5–30)°C, their organoleptic characteristics changed: a noticeable rancid and unpleasant aftertaste appeared, accompanied by a foreign smell and a slight change in the colour. When the quinoa grain was stored at +5°С, its acidity remained within the standards of good grain quality throughout the whole storage period. At +15°C, the acidity remained normal for up to 9 months of storage, and at +30°C, up to 6 months. Analysis of the obtained results on the microbiological characteristics has shown that the predominant component of the bacterial microflora of quinoa grain (70.5%) is non-spore-forming bacterium Erwinia herbicola, a representative of the epiphytic microflora. The micromycetes found are mould fungi of the genus Aspergillus and field fungi of the genus Mucor. It has been shown that when quinoa grain is stored at +(5–30)°С, the vital activity of microorganisms is significantly reduced, the development of bacteria and even moulds is retarded, which has a positive effect on maintaining the grain quality. The studies have made it possible to recommend storing quinoa grain for up to 12 months at +5°C, up to 9 months at +15°C, and not more than 6 months at +30°C. [ABSTRACT FROM AUTHOR]