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Aim. Establishing the rational thickness of meat during conductive drying based on the obtained kinetics of moisture content and temperature, specific energy consumption and organoleptic evaluation of the quality of dried products. Methods. An experimental stand has been developed for conducting research. Standard methods of analysis were used for the research - duration of the process, output of the finished product, moisture content, etc. Statistical processing of experimental research results was carried out using standard Microsoft Office and Mathcad software packages. Results. The work developed an experimental stand and proposed methods for studying the kinetics of moisture content and temperature in experimental samples of pork meat. The kinetics of moisture content and temperature in pork meat of different thicknesses were determined experimentally. It was established that the determined kinetic dependencies during conductive drying have a common feature with other drying methods, however they are compressed in time. Theoretical models of the kinetics of moisture content in meat and the kinetics of temperature in the surface layers of meat are offered in the form of modified exponents which describe the real kinetics with a reliability up to 95 %. The quality of the finished product was evaluated by the organoleptic method, according to which the dried meat with an initial thickness of 0.003 m was the best. The specific electricity consumption for the process of drying test sample of meat of different thicknesses was studied. Conclusions. A feature of conductive drying of food products is small heat loss and speed of the process. The kinetics of the moisture content of meat during conductive drying were studied. It was established that the highest quality of finished products and the lowest specific electricity consumption can be achieved with the initial thickness of the samples of 0.003 m. It is offered to remove layers of dried meat during drying using physical and electrophysical methods in order to intensify the process of conductive drying. [ABSTRACT FROM AUTHOR]

Aim. Scientific substantiation and development of the optimal recipe and technology for the production of muffins using functional ingredients to better meet the needs of the consumers. Methods. Standard methods of analysis were used for the research. The quality of finished food products was controlled by organoleptic, physicochemical parameters. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages. Results. In the research, the technology of muffins has been improved due to the use of functional ingredients. The relevance of creating low-calorie muffins has been substantiated in order to embrace a bigger market segment of consumers. The effect of these additives on the properties of muffins has been determined. A study of organoleptic and physicochemical quality indicators, calculation of nutritional and energy value has been carried out. The socio-economic effect of the introduction of the proposed muffin recipes into production is presented. Conclusions. The expediency of using locust tree beans powder -- carob and using stevia with erythritol to improve the taste and nutritional value of muffins has been confirmed. A recipe has been developed and the technological scheme for the production of muffins has been improved. The introduction of the proposed technology will allow expanding the range of flour confectionery products with increased biological value to enable the manufacturer to exert sufficient influence on the end consumer. [ABSTRACT FROM AUTHOR]