Abstract Determination of food products rheological properties is becoming more and more important for assessing raw materials and finished products quality, as well as for predicting a semi-finished product behavior during processing. The influence of honey variety, rotor speed and homogenization time on mayonnaise rheological properties were studied in this work. The following honey varieties were used: acacia, linden, forest, spring. Refined sunflower oil was used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at a rotor speed of 10,000 rpm and 12,000 rpm, for 2 and 4 minutes at room temperature. Mayonnaise with 75% oil phase was prepared according to a traditional recipe without preservatives added. Rheological properties measurements were carried out on a rotary viscometer with concentric cylinders at a temperature of 25 °C. The following parameters were calculated according to the experimental data: apparent viscosity, consistency index and flow index. The research results showed that the type of honey influenced the rheological properties of mayonnaise. They changed as the homogenization process duration and the rotor speed increased. The tested samples of mayonnaise with honey added belong to non-Newtonian systems, a pseudoplastic type of liquid. quality semifinished semi processing variety work acacia linden forest spring 10000 10 000 10,00 12000 12 12,00 75 C °C data viscosity increased nonNewtonian non Newtonian systems liquid 1000 1 00 10,0 1200 12,0 7 100 0 10, 120 12,

Abstract The object of study was pasta obtained as a result of 3D printing. This research was aimed to the application of the drying process as a tool to improve pasta 3D printing quality. The purpose of this study was to assess the influence of the drying process operating parameters and to find their optimal values to ensure the quality of pasta obtained by 3D printing. Hot air and infrared drying was used to heat the extruded product locally. The response surface methodology was applied for the drying process optimization. Heating power, processing time and distance from the heating source were chosen as the main variables influencing the drying process. The maximum product weight loss combined with the maximum temperature below 100 °C during the entire processing time constituted an optimization challenge. The use of infrared drying was advantageous when processing a layer of pasta dough several millimeters thick and resulted in a drier and harder surface. With a processing time of 1.5 min, the heating power was 2 units, and the distance from the support to the heating source was 1.77 cm. The noted values of the independent variables for the response function can be considered optimal. D locally 10 C challenge 15 1 5 1. min units 177 77 1.7 cm 17 7

Abstract The influence of ingredients and homogenization process parameters on the rheological properties of mayonnaise with pumpkin and rice oils added was investigated in this work. Various types of vegetable oils: sunflower, pumpkin and rice were used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at room temperature. The preparation of mayonnaise was carried out on a laboratory model homogenizer with a rotor speed range of 3500-24000 rpm. Rheological measurements were carried out on a rotary viscometer with concentric cylinders at temperatures of 25 °C and 10 °C. The following rheological parameters were calculated from the data obtained: apparent viscosity, consistency index and flow index. The investigation results revealed that the main ingredients influenced the rheological properties of mayonnaise with pumpkin and rice oils added. Empirical flow curves were described by the Herschel-Bulkley model with a high degree of adequacy. work sunflower temperature 350024000 3500 24000 3500-2400 rpm 2 C 1 obtained viscosity HerschelBulkley Herschel Bulkley adequacy 35002400 350 2400 3500-240 3500240 35 240 3500-24 350024 3 24 3500-2 35002 3500-