FOOD PRODUCTION: INNOVATIVE TECHNOLOGICAL SOLUTIONS


Nataliia Prytulska,  Dmytro Antiushko, Volodymyr Ladyka, Maryna Samilyk, Tetiana Synenko, Natalia Bolgova, Viktoriia Vechorka, Yuliya Nazarenko, Andrii Zahorulko, Aleksey Zagorulko, Sofiia Minenko, Iryna Bozhydai, Oksana Savinok

In the presented material of Chapter 1, it was analyzed that the share of persons belonging
to the representatives of older age groups in the general structure of the Earth’s inhabitants
in 2025 will reach the level of 20 %. Ukraine is also one of the countries characterized by significant
rates of population aging. The essence of the aging process, the changes that occur in the
body during this process, in particular in emergency situations, including with physical and nervous
overloads, somatic diseases, injuries. The prospect of conducting scientific developments to provide
opportunities for target consumers of this product, including on national markets, to choose from
an expanded range of products of appropriate quality. The studied results create a basis for the
development and production of both ingredients and products for enteral nutrition of persons of
older age groups, paying attention to the creation of appropriate conditions for ensuring the health
of the population.
Chapter 2 presents the results of the scientific substantiation of the feasibility of using dietary
A2 milk, obtained by enriching it with carrot (Daucus carota) powders, and its advantages. In
particular, it has been investigated that the use of carrot powders allows to improve the amino
acid composition of milk, to significantly ensure the body’s daily need for essential amino acids. The
perspective of using this milk in cheese making has also been established.
Chapter 3 presents the scientific justification and analysis of the proposed resource-saving
method of production of polycomponent puree-like semi-finished products of a high degree of
readiness based on own plant raw materials of apple, Jerusalem artichoke, cranberry, red beet
and hawthorn was carried out. It has been substantiated that the hardware implementation of
the proposed method is provided by the author’s developed designs of unified mobile low-temperature
devices, the feature of which is the reduction of energy and metal consumption, ensuring
uniformity of heat supply, stabilization of the temperature range, the possibility of using
secondary heat energy.
Chapter 4 presents data on the current state of production of agro-industrial raw materials,
the share of animal husbandry in it, its socio-economic significance, and the importance of development
for ensuring the nutritional needs of the population of Ukraine. The presented material
established that the share of beef consumption by Ukrainians as a source of complete protein and
certain vitamins is insignificant. Data on the consumption of beef by the population of Ukraine in
recent years and the reasons for the decrease in this indicator are also given.
FULL PAPER
How to cite paper:

Antiushko, D. (Ed.) (2024). Food production: innovative technological solutions.
Kharkiv: ТЕСHNOLOGY СЕNTЕR PC, 130. doi: http://doi.org/10.15587/978-617-7319-99-2