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Due to the latest scientific achievements new opportunities have appeared for deeper processing of not only raw materials, but also by-products of the country's agro-industrial complex. Beet sugar production is a source of a number of by-products such as beet pulp, molasses and filter cake. Domestic sugar production refers to material-intensive industries, since the volume of vegetable raw materials, as well as by-products formed in the technological process, is several times higher than the yield of finished products – white sugar. Insufficient attention to the problems of more complete processing of by-products of sugar beet production may be the cause of environmental degradation. Currently, not only the regulatory documentation regulating the quality indicators of raw materials used and finished products of the industry has been updated, but also the definition of by-products of sugar production, formed in the production of white sugar, has been clarified. In particular, by-products of the sugar beet industry can be used to extract useful components from them, suitable for the production of new food products with increased nutritional value. The main attention in the paper is paid to promising areas for the use of beet pulp for the production of new types of food products. A method has been developed for the production of sugar syrup enriched with pectin extract of beet pulp. The addition of beet pulp pectin extract to the syrup not only increases the nutritional value, but also improves its technological properties while expanding the range of new types of food products and their properties.

The purpose of studying the thermal effusivity of the grain mass in a metal silo is to obtain a dynamic mathematical model of the processes of layered changes in the temperature of the grain mass under the influence of an external factor. Such an external factor is the supply of cooling air through the air distribution grid of the bottom of the silo with the active ventilation of grain in a metal silo. The created mathematical and parametric models allow simulating the moisture transfer process using active air ventilation systems inside metal silos during storage of wheat grain. There have been developed some ways to improve the conditions for ensuring the quality preservation of grain during its long-term storage in a metal silo. It is necessary to load such a silo with grain completely, preferably up to the top, leaving free supergrannial space as small as possible. Another solution is thermal insulation of the surfaces of the silo. The task of ensuring the safety of wheat food grain can be accomplished not only on the basis of existing regulatory rules, but also by taking into account the results of new research. The main method of storage in metal containers, according to the instructions and safety regulations is the storage of grain in a dry and purified state. It is known that not only humidity and purity, but also the temperature of the grain put into storage affect the storage period.

This work is aimed at studying the influence of various components’ content on the process of vacuum dehydration. It was found that with an increase in the proportion of fat in dry matter from 10 to 20 %, the duration of disinfection increases by 4 %. The further grows of the fat proportion from 20 to 50 increases the process duration by 54 %. It was revealed, when cheeses, with the fat proportion equal from 10 to 50 %, a change their fat proportion by 1 %, the duration of dehydration decreases by 4.25 minutes, and the drying rate grows by 0.0065 %/min. It has been discovered that with an increase in the table salt concentration with the same mass fraction of cheese moisture 53–55 %, a decrease in the rate of dehydration is observed as well. In the period with a constant drying rate at a concentration of sodium chloride of 1 %, the drying speed is 0.98 %/min; 2 % – 0.8 %/min; 3 % – 0.72 %/min; 4 % – 0.54 %/min. The amount of water activity in cheeses was investigated. It was established that with an increase in the concentration of table salt from 1 to 4 %, the water activity of cheese before drying changes by 0.131; after drying – by 0.174.

The article presents the dependence of the fat acidity value (FAV) on the values of humidity and temperature, the relationship between the storage duration for wheat grain and FAV. To establish the expiration date of wheat grain during long-term storage, the author of the article considered the fat acid value (FAV) in mg of KOH. Storage temperature and relative air humidity in a desiccator affect the change (growth) of fat acidity value. The greatest changes occurred at 6th, 7th and 8th months of storage at a relative air humidity of more than 65 % and temperatures above 20 °C. At a storage temperature of 10 °C, in all cases the growth of FAV remained insignificant and was within the limits of determination accuracy. It is noted that when the relative humidity was below 60 %, while the temperature was the same as in the previous case, the FAV of wheat grain was practically unchanged through the 6-month storage period.

Cheeses are analyzed as vacuum drying objects. An experimental vacuum drier and its elements are schematized. The operating principle of the experimental setup is described. Moisture is demonstrated to be among the most important components of cheese. The physicochemical composition of cheeses is considered. The forms and energy of moisture binding in cheese are discussed. The hygroscopic and thermophysical properties of cheeses are reported. The kinetics of the vacuum drying of cheeses has been investigated. The vacuum drying of cheeses includes two stages: the drying rate is constant at the first stage and decreases at the second stage. The temperature curves of cheeses have been plotted in the temperature–moisture weight fraction coordinates. Drying curves in the heat load–time, temperature–time, and moisture weight fraction–time coordinates have been obtained and analyzed for various cheeses. Cheese drying rate curves have been constructed by graphical differentiation. The maximum cheese drying rates have been determined. Equilibrium moisture content values for cheese drying have been found. The cheese shrinkage ratio has been correlated with the thickness of the cheese bed being dried and with the shape and size of cheese pieces. Cheese shrinkage at both stages of vacuum drying proceeds uniformly. Raising the drying temperature above the prescribed temperature reduces the shrinkage ratio.