Optimal Ways of Safflower Oil Production with Improvement of Press Equipment.

This study aims to improve press equipment for safflower oil production by using a mechanism that optimizes pressure distribution within screw turns. A detailed analysis of the main components of the produced safflower oil was performed, encompassing both quantitative and qualitative assessments. Through the exploration of dependencies governing the safflower oil pressing process on the screw press, the optimal parameters were determined. As a result of the research, the optimal diaphragm gap between the gape cylinder and the pressing screw was determined, with the optimal oil yield percentage achieved at ω = 6.2 rad/s and δ = 5 mm. The study also compared the performance of the existing Dream Modern ODM-01 screw press and its upgraded version by analyzing the extracted oil. The results reveal changes in the quantitative and qualitative composition of the main oil components following the operation of the existing and the modernized screw presses. For instance, the amount of unsaturated fatty acids, such as oleic acid (7.7 ± 0.566%), linoleic acid (85.3 ± 1.185%), and linolenic acid (1.2 ± 0.223%), increased. There was an increase in the presence of inorganic substances in safflower oil: iron (0.023 ± 0.031 mg/kg), phosphorus (0.086 ± 0.059 mg/kg), silicium (0.136 ± 0.075 mg/kg), and others. The findings of this study hold significant commercial value and offer promising prospects for global market implementation.

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services.

In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers' choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cooking programs influence dining decisions. The study was conducted using the CAWI method, which involved 742 respondents. The study, conducted between May 2021 and April 2022, was addressed to people who visited restaurants presented in the Polish culinary TV show titled "Kitchen Revolutions". The study revealed that almost 3/4 of the respondents chose restaurants based on the program's recommendations. Although there was a strong emotional connection with this program-nearly half of the respondents expressed delight in the taste of snacks and main courses-this did not always translate into an increased frequency of eating meals away from home. Only every third respondent said that the program influenced their gastronomic behavior. The research hypotheses examined the extent to which culinary TV shows influence the frequency of visits to restaurants, the perceived quality of life, and the influence on consumers with specific personality traits. The results partially supported the hypothesis that cooking programs on television encourage people to eat out more often, but the perceived impact on quality of life and on some personality traits was less clear. The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment.

Industry 5.0: improving humanization and sustainability of Industry 4.0.

The widespread digitization and dynamic development of the technologies of the fourth industrial revolution, leading to the dehumanization of industry, have increased the interest of the scientific community in aspects of industrial humanization, sustainability and resilience. Hence, the aim of the article is to identify areas related to humanization and sustainability of the concept of Industry 4.0. A bibliometric analysis of Web of Science using Vosviewer tools, Excell and content analysis of selected papers were applied. The most important results include the determination of the dynamics of the increase in the number of publications in the segment of Industry 4.0 and Industry 5.0. The article indicates the weaknesses of the concept of Industry 4.0, especially in the area of the role of man in smart factories and sustainable development. Thus, the framework of the concept of Industry 5.0 was identified. In addition, the bibliometric analysis carried out allowed the identification of an important stream of employee skill development.