Introduction: Peer review is a critical stage in the process of publishing academic articles, ensuring the quality and reliability of submitted data. However, for authors, interacting with reviewers often becomes a challenging task requiring not only professional expertise but also the ability to respond constructively to criticism. Skillful responses to reviewers' comments can significantly increase an article's chances of acceptance and successful publication.

Purpose: This article aims to provide a comprehensive guide for authors of scientific publications on handling reviewer feedback. It focuses on strategies for effective interaction with reviewers, recommendations for writing persuasive responses, and managing the process of revising and resubmitting an article.

Main Content: The article thoroughly examines the steps involved in preparing responses to reviewers’ comments, including analyzing feedback, structuring replies, and using a respectful tone. It discusses common mistakes authors make when responding, such as overlooking critical comments or providing insufficient justification for proposed changes. Examples of phrasing are provided to help authors effectively clarify their position or agree with reviewers' suggestions. Additionally, strategies for addressing ambiguous or conflicting comments are explored. Practical advice on improving the quality of scientific work based on reviews is presented, including recommendations for revising the text, making structural changes, and strengthening arguments.

Conclusion: Responding to reviewer feedback is not merely a formal process but an essential aspect of scientific communication that enhances research quality. Mastering the art of crafting persuasive and constructive responses not only increases the likelihood of article acceptance but also strengthens the author's standing within the academic community. The recommendations presented in this article will help authors confidently address reviewer comments and effectively advance their scientific research toward publication.

Introduction: The lipid composition of animal-derived fat raw materials plays a critical role in formulating balanced feeds for livestock. However, natural fats often fail to meet the required fatty acid profile, limiting their application in feed formulations. Despite advancements in the biotechnological processing of fats, the use of enzymatic methods to modify their lipid composition remains insufficiently explored.

Purpose: To develop a methodology for the transesterification of fat raw materials to obtain lipid compositions with a modified fatty acid profile suitable for livestock feed formulations.

Materials and Methods: The study focused on fat waste from meat processing plants, pork lard, and cattle bone fat. Transesterification was performed in the presence of fish oil. The system's dispersity and fatty acid composition were monitored. The methodology involved combining fat components with enzymes, heating, and mechanical or ultrasonic dispersion to enhance processing efficiency.

Results: The content of major fatty acids in raw materials and intermediate products was determined. Emulsions with lipid particle sizes ranging from 0.1 to 200 µm were obtained. Optimal conditions for enzymatic processing were established: substrate concentration of 300–350 g/L, temperature of 60 ± 2 °C, pH of 5.0; enzyme activity of 500 U/L, and thermal activation of the enzyme for 20 minutes at 60 °C. The resulting hydrolysates are potential products for improving livestock feed bases.

Conclusion: The developed methodology for processing fat raw materials enables the efficient transformation of both natural animal fats and difficult-to-process fat waste from meat processing plants into highly dispersed biomass. Optimal conditions for enzymatic processing were determined, ensuring the creation of balanced lipid components for feed production.

Introduction: Chicory roots (Cichorium intybus L.) are a valuable source of bioactive components, such as inulin, which are widely utilized in the production of enriched food products. However, traditional water extraction methods based on infusion are characterized by lengthy processing times and low efficiency. The selection of optimal extraction parameters represents a complex problem that can be effectively addressed using mathematical modeling techniques.

Purpose: To investigate and optimize the technological parameters of component extraction from common chicory roots (Cichorium intybus L.) using microwave-assisted treatment.

Materials and Methods: The research utilized chicory roots of the Yaroslavsky 1 variety (Cichorium intybus L. var. sativum DC.). Standard analytical methods were employed for characterization. The determination of non-stationary concentration fields in plant raw materials was performed by solving the modified Lysanov V.M. equation using numerical approaches.

Results: The findings revealed that during traditional infusion, the concentration of target compounds in the extract reached 5.92 ± 0.01% after 185 minutes. In contrast, the application of microwave irradiation at 180 W enabled the achievement of comparable concentrations within just 7 minutes. Parameter estimation for the mass transfer model indicated that the molecular diffusion coefficient increased to 5.535 × 10⁻¹¹ m²/s, resulting in a 25-fold acceleration of diffusion processes for the target components.

Conclusion: Microwave-assisted extraction significantly enhances the efficiency of bioactive compound recovery from chicory roots, drastically reducing processing time. The adapted mass transfer model and its graphical solutions provide a robust framework for determining the optimal parameters for the extraction process.

Introduction: The use of white sugar for the preparation of mass–produced and expedition liqueurs, the main components of sparkling wines, requires additional production costs, which leads to an increase in the cost of production. One of the ways to solve this problem is to search for alternative sugar-containing raw materials.

Purpose: To study the influence of a new type of sugar-containing raw materials on the process of secondary fermentation in the production of sparkling wines by the classic bottled method.

Materials and Methods: The objects of research were control samples of mass-produced mixtures containing mass-produced liquor prepared with the addition of white sugar, and experimental samples containing mass-produced liquor prepared with the addition of glucose-fructose syrup (HFSS). During the secondary fermentation, the pressure of carbon dioxide in bottles and the microbiological state of the circulation were monitored.

Results: The process of secondary fermentation in the samples proceeded with varying intensity and depended on the physico-chemical composition of the initial batch mixture and the nature of the sugar-containing raw materials used. During the secondary fermentation, a gradual increase in the pressure of carbon dioxide in the bottles was observed. Its growth was most intense in experimental samples containing a mass-produced liqueur prepared with the addition of HFSS. It was also found that the experimental batch mixtures fermented faster, the concentration of yeast cells in them was 10-15% higher on average, and the secondary fermentation process ended on the 30th day of the experiment. In the control samples, the cessation of fermentation was noted on the 40th day. 

Conclusion: The use of HFSS in the production of white sparkling wines by the classic bottled method leads to an intensification of the secondary fermentation process, which reduces its duration with improved product quality characteristics, and thereby reduces production costs and increases the competitiveness of sparkling wine.

Introduction: The confectionery industry, including chocolate production enterprises, plays a crucial role in the economic development of Russia and is one of the main sectors of the food industry. However, a decline in the quality of chocolate products has been observed, attributed to the use of low-quality raw materials and product adulteration. Despite numerous studies on the causes of defects in chocolate candies during storage, there is currently insufficient data on technological solutions to prevent these defects during storage.

Purpose: To investigate the causes of defects in chocolate candies during storage and to develop technological methods for their elimination.

Materials and Methods: The research was conducted at the Department of Food Technology, Ural State University of Economics, Yekaterinburg, utilizing a defect database and the practical experience of the artisanal chocolate candy production company LLC "BK," based in Tyumen. The study objects included sliced candies with single-layer (ganache) and multi-layer (crunchy and marmalade layers) fillings, as well as shell candies with caramel filling.

Results: To address the defect of the sliced candy “Raspberry-Chocolate,” the marmalade preparation technology was adjusted by increasing the cooking temperature from 101°C to 105°C. To prevent shell cracking, cocoa butter was added to low-flow chocolate in an amount of 5% of the total chocolate mass. For the “Coffee-Pecan” candy, a new recipe for the crunchy layer was developed, with a praline-to-chocolate ratio of 1:1, and tempering of the mixture was proposed to solidify the cocoa butter within the chocolate. For the shell candy “Salted Caramel,” the caramel preparation technology was revised by increasing the cooking temperature from 115°C to 170°C. To prevent ganache crystallization, citric acid was added at a concentration of 1% relative to the sugar content. For better adhesion of the base to the shell, a method using dense acetate film (200 µm thick) was suggested.

Conclusion: The proposed technological solutions demonstrated a positive effect, improving the quality of chocolate products during storage and were implemented at artisanal candy production enterprises in Tyumen.

Introduction: Viscosity is one of the key parameters defining the optimal flow of technological processes and determining the quality of the final product. The drawbacks of currently used viscosity control methods (including those specified in numerous GOST standards), which are typically conducted in food enterprise laboratories with manual sampling, are highlighted. This necessitates the creation of automatic viscosity control devices capable of operating in real-time production conditions using intelligent technologies.

The aim of this study is to develop a concept for creating intelligent digital viscometers based on Industrial Internet of Things (IIoT) technologies, operating in real-time on production lines.

Objects and Methods: The objects of the study are devices for automatic viscosity control of food products. A review of studies emphasizing the importance of viscosity control for various food products, as well as existing methods and tools for viscosity control, was conducted. The study outlines the sequence of research activities. The analysis of experimental results enabled the selection of a rotational method for automatic viscosity control using IIoT technologies. The article describes the design of the developed viscosity sensor and presents its technical characteristics. The research objectives were addressed using IoT technologies. Data processing and analysis were performed using MATLAB. Data transmission protocols such as AMQP, JMS, REST, and DDS served as the foundational materials for developing the viscometer concept.

Results: The architecture of an intelligent rotational automatic viscometer was studied and substantiated. Communication modules for monitoring and control were added based on the research findings. The feasibility of flexible automatic configuration of data transmission channels was demonstrated. The necessity of additional peripheral modules for implementing IoT viscometer functions was established. The hardware-software architecture of an IoT rotational viscometer was developed, allowing for data transmission integration into other IoT platforms. A prototype of an IoT rotational viscometer based on IIoT technologies was designed and assembled. The software interaction between multiple IoT viscometers was also presented.

Conclusion: Integrating the developed viscometer into the Industrial Internet of Things network enables the automation of in-stream viscosity control of food masses, minimizing data processing and transmission time. This facilitates seamless data transmission for implementing a multi-level network architecture, simplifying the integration of viscosity control data into an enterprise's IoT systems. Consequently, this improves the reliability of existing automated control systems at food enterprises by reducing human error and automating data transfer and processing within the existing management systems.

Introduction: The increase in meat production in the agro-industrial complex generates waste accumulation. One of the reasons is the lack of available recycling technologies. Technological solutions for processing meat and bone waste are proposed, allowing to obtain a dry food ingredient and natural dry feed for non-productive animals at production facilities of any capacity.

Purpose: Development of technological solutions for the in-depth processing of meat and bone waste at meat processing plants, ensuring additional extraction of muscle pulp and the production of natural dry ingredients for food products and feed for non-productive animals.

Materials and Methods: The statistical method and comparative analysis were used to estimate the volumes of meat production and waste generation. The observation method was used to estimate the range of meat semi-finished products, and sensory analysis was used to determine their quality and the quality of dry feed. The experimental method was used to develop technologies for processing meat and bone waste. The rheology of dry feed was determined on the "Structurometer-ST2", and the amino acid composition was determined by mass spectrometry on the LCMS-8060 device. The presence of fiber in feed systems was determined by light microscopy. Data processing was carried out using Microsoft software.

Results:   The analysis of literary data showed a direct connection between the increase in meat production and the environmental sustainability of enterprises. The insufficiency of waste processing technologies is indicated and a promising market segment for their application is noted - the production of feed for unproductive animals. Marketing research has shown some deviations in the quality of meat and bone semi-finished products that can increase consumer waste. The composition of the recipes and the required parameters of the feed production technology are experimentally substantiated. A technology for in-depth processing of meat and bone waste with the production of dry meat granules and dry feed for unproductive animals has been developed. The compliance of dry feed indicators with regulatory requirements has been confirmed.

Conclusion: A universal technology has been developed that ensures the production of additional muscle pulp from meat and bone remains, guaranteeing the disinfection of raw materials, allowing to expand the boundaries of animal feed production and enhance waste recycling. New products have been obtained - meat granules and dry animal feed. The method gives enterprises the prospect of organizing a closed production cycle and obtaining added value. The study has limitations in application, due to the use of laboratory conditions for conducting the experiment and a limited sample of materials, which may differ in the results when they are obtained in industrial production.

Introduction: The enrichment of mass-consumed food products with macro- and micronutrients is becoming an urgent area of research in the food industry. Among the variety of available raw materials for food enrichment, special attention is paid to plant raw materials containing a wide range of food and biologically active substances.

Purpose: To study the possibility of producing bakery products from wheat flour of the first grade using dandelion root.

Materials and Methods: Wheat flour of the first grade and dandelion root were selected as the objects of research. Generally accepted standard methods were used during the experiments. Dandelion root powder was introduced instead of wheat flour of the first grade in concentrations of 1, 2 and 3%. Bakery products were prepared using a straightforward dough procedure.

Results: Dandelion root powder, compared with wheat flour of the first grade, contained 3.8 times more fiber and 18 times more total ash. The addition of the studied additive to flour increased the gluten deformation index by an average of 3.6% compared with the control and reduced the water absorption of flour by 0.5-0.8%. Dandelion root powder had an effect on the organoleptic characteristics of the finished product: the color of the bread crust varied from light golden to light gray, the taste and smell had characteristic features of the additive. The addition of the additive led to a decrease in the brightness parameter, an increase in the red hue index and a decrease in the yellow hue index. The experimental products had the correct shape, without explosions and cracks, elastic crumb with thin-walled and uniform porosity. When the additive was added, the porosity index increased by 0.8-3.1%, and the specific volume increased by 10.4–11.8% relative to the control.

Conclusion: Based on research, it is possible to produce bakery products using dandelion root powder in a concentration of no more than 2% instead of flour. This concentration makes it possible to obtain finished products with acceptable taste qualities and improved physico-chemical parameters. 

Introduction: Frozen fruit desserts being produced at the ice cream production enterprises are characterized by a not high content of dry solids (29-39%) and the absence of milk base.  This leads to the formation of an excessively dense consistency and organoleptically perceptible ice crystals. The search of the effective stabilizers for improving these parameters is an important technological task for the production of frozen whipped desserts. 

Purpose: The establishment of the influence of citrus fibers on the structure and consistency of frozen whipped fruit desserts being used as monostabilizer and in the composition with guar gum was the aim of the research. 

Methods: The rheological, microstructural and thermostatic research methods were used. Desserts with the traditionally used gelatin stabilizer were used as control. 

Results and discussion: It has been established that the use of citrus fibers as monostabilizer in the same quantity as gelatin (0,5%) does not achieve the necessary level of dynamic viscosity (not less than 125 mPa·s with a shear gradient of 0,83 c-1).  In the sample with fibers and guar gum the value of this indicator was more than 280 mPa·s. Increasing the amount of fibers to the level of 1% did not lead to the noticeable increasing of viscosity but helped to the appearance of an excessively bitter taste. However the samples of desserts with gelatin and citrus fibers did not differ significantly in terms of thermal and shape stability. During freezing the samples with fibers were slightly inferior in dispersion of ice crystals to the control sample but after a short storage (1, 5 months) the size of ice crystals in all samples was 43-47 µm. The dispersion of ice crystals during the pointed period of storage decreased in the samples with fibers to the least degree. The samples with citrus fibers in terms of air phase were inferior the control sample with gelatin – the protein with the foam creating ability. 

Conclusion: The research results have shown that in the production of frozen desserts it is advisable to use citrus fibers in a composition with guar gum in a ratio of 3:2. For further research, it is of interest to substantiate the effective compositions of citrus fibers with other hydrocolloids or proteins.

Introduction: The development of extruded functional products involves the introduction of a significant amount of functional ingredients into the extruded mixture. Modern trends in the food industry are the effective utilization of by-products from processing fruit and berry raw materials as sources of dietary fiber, phenolic compounds, and to usage of bioconversion products as functional ingredients. Significant changes in the recipes of extruded products can negatively affect the structural, mechanical, hydration products characteristics.

Purpose: The aim of the work was to develop balanced in nutritional value extruded products with the addition of lingonberry pomace hydrolysate as a source of dietary fiber and phenolic compounds, and yeast biomass hydrolysate as a source of protein, as well as to study the effect of the mixture composition on the physicochemical and structural and mechanical characteristics of the extrudates.

Materials and Methods: Using the D-optimal planning method with constraints, the recipes of mixtures based on broken rice with the addition of up to 8% of hydrolysates lingonberry pomace and yeast biomass were compiled. The mixtures were extruded at a moisture content of 15% and a temperature of 155-160 °C. Then physical, chemical, and technological characteristics of extrudates were determined. 

Results: Adequate mathematical models describing the effect of the mixture composition on the specific mechanical energy, expansion coefficient and bulk density of extrudates, hardness, number of microfractures, color characteristics, and content of phenolic compounds were obtained. With the addition of hydrolysates of lingonberry pomace and yeast biomass to the mixture recipes up to 8%, the specific mechanical energy decreased from 0.214 to 0.163 kW·h/kg. There was no deterioration in the structural and mechanical properties: the hardness of the extrudates decreased from 15.8 to 6.2 N, the number of microfractures as indirect indicator of porosity or crispness increased from 6.7 to 11.8. The dynamic viscosity of aqueous suspensions of extrudate grindings with hydrolysates brewed as instant porridges was 2.3 ... 3.2 Pa s. The introduction of lingonberry pomace hydrolysate significantly increased the content of phenolic compounds in the extrudates from 57.2 to 1258 ... 1261 μg / g, while a significant shift in the color chromatic component a* to the red color from 7.7 to 44 was noted.

Conclusion: The use of hydrolysates of lingonberry pomace and yeast biomass in the formulations of extruded products allows to obtain ready-to-eat products with high nutritional value without deterioration of consumer characteristics, which can be used for specialized dietary nutrition.