| Summary: | The research methodology for anaerobic whey fermentation was based on the fact that the community of methane-forming microorganisms consists of three types of bacteria, and the efficiency of biogas plants depends on various factors, one of which is the uniformity and homogeneity of the mass loaded into the bioreactor. When checking the effect of cavitation ultrasonic treatment on milk whey, laboratory biogas plants were justified and created, with the help of which the effect of treatment on the release of biogas and the acceleration of the rate of its production was studied. The research methodology for intensifying the growth of microgreens was based on the fact that when treated with ultrasound, seeds are disinfected, covered with microcracks from 1 to 10 microns, which leads to an increase in the flow of water and air to the seeds, and seed germination is also accelerated. The seeds of rape variety "Hephaestus" were treated in a glass flask with a volume of 1000 ml. Water from a closed water supply unit, where the Lena sturgeon (Acipenser baerii) was grown, was used as a working medium. In both cases, an electrical unit operating at a frequency of 22 kHz (power up to 76 W) was used as a source of ultrasound. Microgreen samples, which were treated with ultrasound, showed a practical result of an increase of up to 78 % (power 42 W) from ideal, and when processing with a higher power, the increase reached 97% (power 76 W). An analysis of the germination rate of samples with the same processing power showed that in samples in which the processing time was longer, the percentage of germination was higher: by 5 % when processing with a power of 76 W, and by 3 % when processing with a power of 42 W. The results obtained substantiated further research in the direction of constructing adaptive control systems for ultrasonic intensification of biotechnological processes based on artificial intelligence. Методика исследования анаэробного брожения сыворотки базировалась на том, что сообщество метанообразующих ...
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