Commodity science. Technologies. Engineering

Global market for small kitchen appliances

2025-12-16T13:18:59+00:00

Small kitchen appliances are a group of compact electrical appliances that enable a wide range of culinary operations and are actively used in everyday life. Given the significant changes that have occurred in the household appliance market in the recent years, particularly the growth in the share of this product category, there has been a need for a separate analysis of this market segment, which determined the relevance of conducting this study. The hypothesis is proposed that the growth of the global market for small kitchen appliances is driven by innovative and technological development, the digitization of household processes, urbanization, and the rise in consumer culture. Similar trends are observed in the Ukrainian market as well. During the study, methods of analysis and synthesis, a systemic approach, comparison, and generalization of official statistical data were used. The results obtained indicate that the global market for small kitchen appliances is demonstrating a steady growth trend. The main factors driving the dynamics are the emergence of multifunctional and energy-efficient appliances, the spread of smart technologies, the development of e-commerce, and the formation of new standards for environmental friendliness and design. It has been established that the Ukrainian market for small kitchen appliances in 2024 has stabilized and is characterized by a high level of product differentiation, low concentration of manufacturers, and a gradual shift in demand towards multifunctional, energy-efficient, and "smart" appliances.

Formation of hydrophobic properties of natural leathers

2025-12-16T13:35:11+00:00

Study of the physicochemical properties of different topographic sections of hydrophobized leather obtained from the semi-finished product of chrome tanning of horse raw materials. Determination of the dependence of the chemical composition, the amount of water soaking of the leather hydrophobized with the alkenemaleic composition obtained from different topographic sections of the raw materials on the deformation rate. Establishment of the complex of sorption-diffusion and physicomechanical properties of the hydrophobized leather of different topographic sections during watering-drying. The study is based on the hypothesis that the alkenemaleic composition of horse raw materials will allow using the leather for the manufacture of a wide range of footwear products that will withstand extreme conditions. To study the properties of the leather from horse raw materials, samples of the semi-finished product of chrome tanning obtained from the topographic sections of the croup and back with a thickness of 2.4 mm, and the neck - 1.8 mm were used. Hydrophobization of the skin was carried out with an alkenemaleic composition with a consumption of the semi-finished product mass, wt. %: alkenemaleic polymer (AMP). Control samples were treated only with AMP. It was shown that the content of bound fatty substances in the hydrophobized skin was 2.3–2.9 times higher than in the control samples. At the same time, skin samples obtained from the neck area are characterized by a higher porosity by 9.8% compared to the rump area. The dependence of the strength of the hydrophobized skin on the topographic area was established, which increases from the neck area to the rump area by 43.0% with increasing elongation. The physical and mechanical indicators of the skin change in a similar way during its spherical deformation. Cyclic watering-drying indicates the restoration of the physical and mechanical indicators of the hydrophobized skin. The dependences of the physicochemical parameters of hydrophobized leather on the thickness and topographic area and deformation conditions during its watering-drying have been established. The absolute values and dependences of the parameters of hydrophobized leather on the test conditions give reason to consider its use possible for the manufacture of waterproof footwear that will be operated in extreme conditions, which confirms the hypothesis of the study.

The effect of blackberry extract dye on the quality characteristics of soft ice cream

2025-12-16T13:53:51+00:00

Synthetic dyes pose a negative risk to human health, as they can form toxic and carcinogenic compounds during decomposition. Production is accompanied by a significant technogenic load, which increases the need for safe natural substitutes. One of the promising areas is the use of plant secondary raw materials. In addition, berry pomace provides high concentrations of anthocyanins and other pigments and can simultaneously serve as a source of coloring substances and a way to reduce food waste. Ice cream was chosen as a model product because of its significant popularity among wide groups of consumers, as well as because of the dependence of perception on color. In industrial technologies, synthetic dyes are traditionally used to form intense color. Therefore, ice cream itself is an appropriate object for studying the effectiveness of natural pigments. The hypothesis of the work was that the dye from blackberry pomace provides a stable natural color of soft ice cream and does not reduce its quality characteristics. The research method assessed the effect of this dye on the physicochemical, microbiological and organoleptic indicators of the product. The dye was obtained by water-glycerol extraction with subsequent concentration of the extract to 30 ± 0.5% of dry matter and stabilization of anthocyanins with a pectin-sugar-acid system. Technical specifications U 10.8-04718013-013:2025 and TI 10.8-04718013-013:2025 were developed and implemented for it, which confirms the reproducibility of the technology. The dye in quantities of 15, 20 and 25 g/kg was introduced into the mixture for soft ice cream "Vanilla" (TU U 15.8-34905343-001:2009). Its effect on color, acidity, content of coloring substances, structural-mechanical and microbiological indicators was studied. It was established that concentrations of 15–20 g/kg form a uniform light pink color and a characteristic blackberry flavor profile without changing the consistency. The content of 25 g/kg causes an increase in acidity to 53.1 °T, which exceeds the norm of DSTU 4733:2007. The increase in acidity is explained by the natural acidity of the dye, and not by the development of microflora. After 30 days, the sample with the dye contained a smaller amount of yeast and mold fungi than the control, which showed the detected antimicrobial activity of anthocyanin compounds. The results obtained confirm the feasibility of using the dye from blackberry pomace in concentrations of 15–20 g/kg. It provides stable natural color, does not consume the technological properties of the product, and contributes to the formation of environmentally friendly technology through the rational use of secondary berry raw materials.

Positioning and classification of enteral nutrition products with sedative effects

2025-12-16T14:03:50+00:00

The integration of cannabidiol into enteral nutrition products creates a new scientific, technological, and regulatory challenge, as the development of such products does not fit into traditional commodity classification paradigms. The lack of unambiguous regulatory and commercial identification creates a legal vacuum and complicates the development of effective quality control and standardization methods. A scientific and practical hypothesis is substantiated: effective commodity identification and quality control of enteral nutrition products containing cannabidiol cannot be ensured within the current regulatory framework, but will become possible upon the development and implementation of a scientifically grounded two-tier classification model that takes into account both the medical purpose of the product and its physicochemical stability. The research is based on systematic literature review methods and the analysis of national and international regulatory documents. It is established that product quality is determined by the synergy of raw material characteristics (isolate, extract), formulation technology, and storage/packaging conditions. Regulatory analysis indicates significant fragmentation: the European Food Safety Authority (EFSA) noted data gaps in the assessment of CBD as a "Novel Food," while in Ukraine, conditions have been established for the legal circulation of cannabidiol extracts, requiring harmonization with technical regulations. The necessity of using highly sensitive liquid chromatography with a mass spectrometric detector for the selective identification of cannabidiol and the control of accompanying cannabinoids is substantiated. A multi-dimensional approach to classification is proposed, which is critically important for developing internal technical regulations, labeling rules, and customs tariff classification.

HACCP in the production of sponge cakes

2025-12-16T14:13:21+00:00

The increasing demand for healthy food encourages producers to seek alternatives to traditional ingredients. The production of sponge cakes with the addition of "Zdoroviа" flour and carob powder (Ceratonia siliqua L.) is a promising direction in the food industry due to its beneficial properties, such as high nutritional value, natural sweetness and low glycemic index. However, the production of sponge cakes with the addition of "Zdoroviа" flour and carob powder, despite its promise, is accompanied by certain risks and dangers. It has been hypothesized that the introduction of the Hazard Analysis and Critical Control Points (HACCP) system into the technological process of producing health-oriented sponge cakes will make it possible to identify and control potential biological, chemical and physical hazards at all stages of product manufacturing. This will help ensure the consistent quality and safety of finished products, increase their nutritional value and competitiveness, and also contribute to building consumer trust in health-oriented products. Therefore, the aim of the article is to analyze the features of implementing the HACCP system and their impact on the quality and safety of health-oriented sponge cakes, specifically using "Health" flour and carob powder. For this purpose, a detailed block diagram was built, critical control points were identified at each stage of the technological process, and the risk index of each critical point was determined. On the basis of the conducted studies, the hazards were analyzed and the HACCP plan for the confectionery workshop of restaurant facilities was developed, as a result of which two CCPs were identified in the process of producing sponge cakes with "Zdoroviа" flour and carob powder.

Kakhovka reservoir: environmental condition and feasibility of restoration

2025-12-16T14:26:24+00:00

The destruction of the Kakhovka reservoir dam was a large-scale man-made tragedy that led to a number of negative consequences for society, including environmental ones. Currently, there are two opposing concepts in the scientific community regarding the elimination of the problem – the appropriateness or undesirability of restoring the dam. Since there is no single point of view, the purpose of this study was to determine the ecological state of the Kakhovka reservoir. The study is based on hydrobiological, ichthyological, hydrological-hydrogeological, geochemical and radiological methods. The study is based on the hypothesis that the studied indicators will differ from the reference values, which was confirmed. Some indicators of the state of aquatic bioresources and water supply sources of the Kakhovka reservoir are in critical condition. However, the restoration of the dam and the reservoir's hydraulic unit is advisable, in connection with which a number of recommendations were developed. First of all, it is necessary to restore the dam and fill the reservoir with water, while constantly monitoring the state of water quality. Then it is necessary to organize the engineering infrastructure of the water management and reclamation complex to supply water to the population, as well as for agricultural and industrial enterprises. The problem of water quality and the reproduction of fish farming potential can be solved by creating natural and artificial bioreclamation complexes of the Kakhovka reservoir. In addition, further research is needed to monitor various indicators of the reservoir and improve its condition.

Methodology for assessing geodetic risks in bridge construction

2025-12-16T14:37:15+00:00

The issue of risk management in geodetic works for bridge construction projects is examined, which is relevant due to the high sensitivity of structural assembly accuracy to measurement errors and their impact on personnel safety. The study is based on the hypothesis that including the safety indicator S in the integrated risk index improves risk prioritization accuracy and ensures a preventive approach to management. The methodology is based on a modification of the MORAG method, supplemented with the safety criterion and an algorithm for calculating weighting coefficients using the Analytic Hierarchy Process (AHP). A quantitative risk analysis was conducted using data from five similar bridge construction projects. The results showed that the highest integrated risk (R = 0.342) is associated with the deviation in the position of structural supports, while the lowest (R = 0.087) is related to geodetic network inaccuracy. The proposed approach aligns with international standards ISO 31000 and ISO/IEC 31010 and can be applied for planning and monitoring geodetic works in complex engineering projects.