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Ukraine in terms of water availability ranked 17th among 20 European countries. Its water resources depend on the river flow from the territories of the neighboring countries (76.6%) and only about a fourth of it is formed within the country (23.4%). The prevailing part of the territory of the country is characterized by low and very low water availability (1.98 - 0.12 thousand m3 per person). Only the Transcarpathian region belongs to the category of average water availability (6.3 thousand m3 per person.) Most of the research results confirm the high probability of a 25-70% decrease in the water resources of the Ukraine in the 21st century. Stabilization and even an increase in water resources are expected within the Ukrainian Carpathians. Given the results of modeling, we should expect further increase in the water deficit in the zone of unsustainable agriculture - in the southern regions of Ukraine already to the middle XXI century. Украина по показателю обеспеченности водными ресурсами занимает 17 место среди 20 европейских стран. Ее водные ресурсы зависят от речного стока с территорий прилегающих стран (76,6%) и только приблизительно их четвертая часть формируется в пределах страны (23,4%). Преобладающая часть территории страны характеризуется низкой и очень низкой водообеспеченностью (1,98 - 0,12 тыс.м3 на одного человека). Лишь Закарпатская область принадлежит к категории средней обеспеченности местным стоком (6,3 тыс.м3 на одного человека. Большинство результатов исследований подтверждают высокую вероятность уменьшения водных ресурсов равнинной Украины в ХХІ веке на 25-70%. В пределах Украинских Карпат ожидается стабилизация и даже увеличение водных ресурсов. Учитывая имеющиеся результаты моделирования, следует ожидать дальнейшего увеличения дефицита водных ресурсов в зоне неустойчивого земледелия – в южных регионах Украины уже к средине ХХІ века.

In this article, energetic and technical paradoxes in food nanotechnologies and traditional approaches to evaluation of energy recourses using are considered. Hypotheses of improvement of food production energy technologies are formulated. Classification of principles of address delivery of energy to food raw materials elements is given. We had substantiated the perspective objectives for heat-pumps installations and biphasic heat-transfer systems. The energy efficiency of new technolo-gies is compared on base of the number of energy impact. Principles of mass transfer modeling in ex-traction, dehydration and pasteurization combined processes are considered by food production exam-ple. The objectives of mathematical modeling of combined hydrodynamic and heat and mass transfer processes in modern energy technologies are set. The fuel energy conversion diagrams for drying, in-novative installations on the base of thermal siphons, heat pumps and electromagnetic energy genera-tors are represented. In this article, we illustrate how electromagnetic field, biphasic heat-transfer sys-tems and heat pumps can be effective tools for energy efficiency technologies.

The market trends of food products of long-term storage, instant cooking and functional purpose are analyzed. The problems of energy technologies for the production of such concentrates were identified. The aim of the study is to develop energy technology systems that guarantee a high degree of raw material target components preservation during energy costs reducing. To achieve this aim the hypotheses of the implementation of innovative projects, based on the technology of address energy delivery to the elements of food raw materials were formulated. Physical, parametric and mathematical models of evaporators and dryers with electromagnetic energy sources were presented. The results of a study of the drying kinetics on a belt plant with combined infrared and microwave generators were analyzed. The most significant results of the work are: mathematical models of heat and mass transfer processes under the electromagnetic energy action, a complex of kinetic dependences during plant material drying, samples of innovative equipment for dehydration of food raw materials using microwave and infrared energy sources. The significance of the obtained results lies in the fact that energy-intensive drying is excluded from traditional technologies for the concentrate production. Implementation of innovative projects for the concentrate production from food raw materials in the extractors and evaporators reduces energy expenditures by 1.5–2 times from 39.5 MJ per kg of removed moisture to 11.4 MJ. High quality products are ensured, since more than 80% of the volatile aromatic and flavoring compounds that are lost in the spray dryer are fully preserved.

The drawbacks of the equipment for mechanical and thermomechanical treatment of food products are considered. The ways of solving energy problems in technologies of heat treatment of food liquids, drying of dispersed products, and separation of stone fruit crops are proposed. Designs of dryers and apparatus for heat treatment on the basis of rotating thermosiphons are shown. The results of experimental studies of the drying processes, the heat treatment of foods in the machines with rotating thermosyphons have been presented. The models for the calculation of heat and mass transfer processes in heat treatment and drying of food products in these devices had been offered. Descriptions of the machine of rotary type for separation of stone fruit crops have been done. The economic efficiency of the proposed re-direction of primary processing of stone fruit crops has been proved. The modified Newton number is used for generalizing experimental results. The Euler number is used to take into account the energy characteristics of the machine. The criteria equations have been suggested for design and optimization of this class of machines. The proposed devices are able to provide the effective heat transfer in processing of dispersed viscous foodstuffs and to reduce the energy loss up to 30%.