The relevance of the research is presented in accordance with the program of the state policy of the Russian Federation in the sphere of healthy nutrition of the population, and justified by the necessity of evaluating the antioxidant properties of bakery products, the rationale for selecting additional prescription components of bakery production as a source of antioxidants, the influence of microalgae spirulina, laminaria powder, extract chicory, dry wheat gluten, green tea extract, hydrolactin, amaranth leaf flock, amaranth meal, comparative results of organoleptic, physico-chemical quality indicators and antioxidant capacity of hydrophilic and lipophilic fractions of end-products are presented, influence of the studied prescription objects on the antioxidant capacity of bakery products is determined, the studied regularities in combination with the previously obtained results are the basis for the development of the classification of bakery products in terms of the antioxidant capacity.

Currently, there is a steady trend of increasing the range of cosmetic products enriched with biologically active substances, the search for new natural cosmetic ingredients. One of the promising raw materials of this direction can be the microalga Chlorella Vulgaris. Biomass of microalga contains a full-fledged protein - up to 60% d.v., polyunsaturated fatty acids, B vitamins, vitamin C, β-carotene, trace elements, etc. It is most effective to use this natural complex in the form of extracts. However, a significant obstacle to the extraction process is the complex multilayer structure of the cell wall of microalgae. The purpose of this work was to develop a technology for obtaining cosmetic extracts from the microalga Chlorella Vulgaris. In the studies we used a sample of microalga Chlorella Vulgaris, produced by NPO Delo, Russia. The destruction of the cell wall of microalgae (before the start of extraction) by enzymatic hydrolytic preparations of various types was studied. The greatest result on the yield of extractive substances was obtained by the action of a combination of cellulase, pectinase, and proteinase enzymes. The influence on the extraction process of the following technological parameters was considered: the raw material: extractant ratio, duration and extraction temperature, type of extractant. The extraction value was estimated from the yield of the water-soluble protein fraction - it comprised a large part of the extractive substances. When analyzing the influence of various factors on the extraction of the water-soluble protein fraction, the prevalent value of the preliminary fermentative treatment of microalgae was established, the role of the extraction parameters was less pronounced. As a result of the work, technological regimes for obtaining water and water-glycerin extracts from microalga Chlorella Vulgaris were determined: 1:45 water module, 25-40 ° C temperature, extraction time 1 hour. Formulations were developed of cosmetic products based on new natural extracts.

Increase in the production of the modified starches, expansion of their range based on the use of cereal and tuber starches, increase in import substitution are urgent tasks for starch syrup branch. One of the main trends for increasing in import substitution of modified starches is development and introduction at the enterprises of branch of new technologies for production of phosphatic starch having the increased viscosity and stability of starch pastes at mechanical influence. The influence of various technology factors on the change of physical and chemical properties of native amylopectin starch while its extrusion treatment at the presence of ether forming reagents is investigated. Threepolyphosphate and hexametaphosphate of sodium were usedas the reagents. It was studied the influence of reagents consumption, temperature of starch treatment, frequency of screw rotation on physical and chemical properties of amylopectin phosphatic starch. It was defined that the samples of amylopectin phosphatic starch received at 160 … 170°C and with the usage of the two reagents, i.e. threepolyphosphate and hexametaphosphate of sodium had the highest dynamic viscosity and water connecting ability. The consumption of each reagent was 1,0% to the dry solids mass of the starch. It was studied the influence of frequency of screw rotation on properties of amylopectin phosphatic starch. The optimum rotation frequency of screws for receiving a high-quality product is recommended. It is shown that dispersions of amylopectin phosphatic starch are steady against mechanical effects (blending). The researching results are a basis for development of normative documentation and introduction of technology at the starch syrup plantsto increase domestic modified starches production, widen their range and bring down the import.

It is known, that proteolytic enzymes play a significant role in various physiological processes: the degradation of reserve proteins, the post-translational process of proteins, the activation of inactive precursors of physiologically active proteins and peptides, participate in the processes of secretion, transport, adaptation of cellular metabolism to changes in the environment. Along with the reasons for the physiological character, interest in proteolytic enzymes is also due to the fact that they are a convenient object for studying the structure of proteins, active enzyme centers, mechanisms for the regulation of enzymatic activity, other important issues of enzymology and protein chemistry. From a practical point of view, interest in proteolytic enzymes is associated with their direct participation in processes that take place during the storage and processing of plant raw materials, as well as the use of protease preparations in various sectors: agriculture, food industry, medicine. At the present stage, the priority of any food technology is the preservation of the native properties of biologically valuable components of raw materials that possess therapeutic and prophylactic properties and the modification of food raw materials, including vegetable raw materials, in order to obtain components with certain technological and functional properties. Currently, the most widely used methods of enzymatic modification of grain raw materials using microbial enzyme preparations of proteolytic and cellulolytic action. At the same time, the study of their own proteolytic enzymes, their isolation and purification, with the aim of using them to modify the endogenous proteins to which they show the greatest affinity, seems to be a very interesting task, in terms of using the entire grain biopotential and ecofriendly products. Such a study is inextricably linked with the study of protein protease inhibitors, which have traditionally been considered only as antialimentary components of raw materials and food products, but are of exceptional interest as a factor in the regulation of the proteolysis process, only in vivo, but also in vitro. The article presents experimental data on the isolation, partial purification and characterization of proteolytic enzymes of triticale grain acting in acidic neutral and alkaline pH regions. It is shown that acid and neutral proteinases of triticale grain are thiol type enzymes, since they are activated by cysteine and is inhibited p-chloromercuriumbenzoate, a specific inhibitor of thiol enzymes. Alkaline proteinases belong to serine proteinases because they are inhibited by specific inhibitors of serine enzymes: diisopropylfluorophosphate and phenylmethylsulfonyl fluoride. The molecular mass of triticale grain proteinases was determined by gel chromatography: acidic - 75000 Da, neutral - 250000 Da, alkaline - 50000 Da. A scheme is proposed for the isolation and purification of protein inhibitors of endogenous proteinases from triticale grain. Their ability to inhibit the activity of their own proteinases and trypsin is shown. The separation of inhibitors of trypsin and alkaline proteinases with triticale (with a molecular weight of 30000 ÷ 35000 Da) and inhibitors of acidic and neutral proteinases of triticale (molecular weight 15000 ÷ 20000 Da) was carried out by gel chromatography. Partially purified proteinase preparations and their protein inhibitors obtained by the proposed schemes can be used subsequently for enzymatic modification of plant proteins and regulation of proteolysis processes in various food technologies using grain raw materials.

The main tendencies of the development of the sport food market in our country could be considered the elaboration of new alimentary products, in particular, drinks that have specific efficient impact on human’s body. While constructing the recipes of sport drinks such components of blend are chosen that can elevate the level of organism’s adaptation to extreme physical pressure, compensate the energy consumption, keep the salt-water balance of a sportsman’s organism. The necessity to consume the sport drinks in large quantities, high price, especially of the import production, short shelf life limit their consumption. The solution of this problem is possible by means of using the developed drinks compositions in the form of powders of the Russian production. The aim of the work was to construct quick to make sport drinks that have energetic component, electrolyte, protein, prebiotic to elevate the utility of the drink, to elevate the positive physiological effect on human’s body. The chosen five types of fruits and berries excel in high energy value, variety of biologically active substances, and were used in the form of powders. Using the profile descriptive method of the organoleptic analyses and the calculation of the carbohydrates and electrolytes, there were constructed the recipes of two quick to make sport drinks: «Carrot-mango» and «Banana-raspberry-peach», with these proportions of the main components: drink 1 - 1:3,5; drink 2 - 2:1:2,5. Both drinks have isotonic properties and have the following components: - carbohydrates to elevate the energetic potential; - protein to restore the muscles after a work-out; - prebiotic to enhance the immune system and the sportsman’s body endurance.

One of the priorities is to ensure microbiological safety of food products, the solution of which is aimed at protecting the health of the population. Recently, this problem has become particularly relevant in connection with the increase in the number of diseases transmitted by alimony. Meanwhile, molecular genetic research methods, characterized by technological novelty, high investment value and the absence of officially approved regulations and instructions, have not yet been widely used in food Microbiology. This article is devoted to the study of qualitatively new approaches for the evaluation of microbial diversity. The methods of PCR-PB, MALDI and T-RFLP analysis are the most popular in relation to microbiological safety of meat raw materials. It is also necessary to study the microstructure of sausage products, as the consumer market receives a large variety of meat products, which require careful and rapid quality control and compliance with State standards. Histological analysis does not require complex equipment and allows to quickly obtain data on the quality and actual composition of most types of meat products. 3 samples of uncooked smoked sausage - BSC, CCM, SCX were taken for the study. The analysis of the obtained data showed that the SKHX sample is characterized by a greater interconnection of the structural elements of minced meat, their denser layout, lower porosity (porosity), which is determined by the presence of small vacuoles penetrating the fine-grained protein mass, the absence of slit-like spaces and a thin compacted surface layer. The used molecular genetic methods T-RFLP analysis, PCR-PB and MALDI revealed that the microflora of raw sausages were safe and uncultivated bacteria. No pathogens were identified.

The expediency of using the biological active additive “Reasil Humic Vet” (produced by “Life Force” LLC, Saratov), obtained on the basis of alkaline salts of natural humic acids - humates from water-soluble leonardite with the use of the technology of alkaline extraction is experimentally substantiated in the article. The research was conducted at the Faculty of Veterinary Medicine and Biotechnology of Saratov State Agrarian University in the Saratov Region on 4 similar groups of broiler chickens with 100 heads in each group. Various doses of a biologically active additive based on the natural-organic complex of humic acids have been studied, as well as the probability of a negative effect on the poultry organism with an increase in its optimal dosage, which is 0.5 ml, 22 times and 44 times. It has been established that the use of the additive “Reasil Humic Vet” in drinking water for broiler chickens, which has a high bioavailability and combines the properties of myosotoxins enterosorbent, immunostimulant and antagonist of pathogenic flora, contributes to the increase of the biological full value of the diet, thereby it improves the digestive processes and the intensity of live weight gain by 11.85 and 4.94% with a traceable tendency to decrease feed inputs for production of a unit of output. The article presents the morphological and biochemical composition of blood as one of the main criteria of the physiological condition of the bird, which reflects the adaptive reactivity of its organism, health, metabolism and thereby determines the level of preservation, productivity and quality of its meat, which is indicative not only of the safety of the biologically active additive used, but also the beneficial effects on the organism. The results of the influence of humic acids on the development of the internal organs of broiler chickens and their meat qualities are given in the article. It has been found that the application of the preparation with humates in the main diet of broilers has a positive effect on the synthesis of muscle and adipose tissue in their bodies. Along with this, the studies were carried out to investigate the chemical composition of meat and to provide organoleptic evaluation of its taste values.

In the article possibilities of increase of operational properties of the technological equipment, in particular devices for heat processing of food products, due to improvement of a heat transfer on the basis of use of multilayered metal compositions are considered. Experts know what problems are uneven heating on the area of a variety of cooking containers: pots, pans, baking trays and other heated surfaces. Overheating of some areas and insufficient temperature of others causes them to move them from time to time along the heating surface of the plate, especially if the source of heat is a combustible gaseous or liquid fuel. On the one hand, this situation often leads to a marriage - burning of food, and also on the other hand, overheated thermal energy during cooking or roasting. Prevention of such a case is possible with the use of a new generation of materials for making food cooking containers - multi-layer composite materials. One of the serious problems encountered in the production of containers of such materials is the combination of different materials with respect to physical and mechanical properties. The results of the evaluation of the stress state of the metal composition “steel + copper + steel” obtained by explosion welding during heating in the temperature range 100-300 ° C are presented.

The short analytical review of the existing methods and technical solutions of seeds sorting for justification of the choice of the most optimum ways of her implementation and assessment of its efficiency is submitted. Information on the novel principles of seeds sorting is provided: mechanical, pneumatic, electric, optical and x-ray and also data on serial samples (model, the producer) seeds sorters represented at Russian and the foreign markets. References to containing experimental data about sowing qualities and technological properties on the sorted fractions of seeds are given. For minimization of hit of standard seeds in screenings it is offered to use, on the basis of the analysis of publications of native and foreign researchers, the principle of preliminary fractionation, i.e. alignment according to the characteristics of seed material. The role of a method of X-ray radiography analysis as bases of industrial x-ray sorting of seeds and as the independent method allowing estimate quality of fractions of the seeds separated by other (electrical) methods is discussed. On the basis of the analytical review need of account several factors is proved at the choice of a method and technical solution of sorting: purpose of the separated batches, a species of a crop, initial qualitative characteristics of the separated batches of seeds, productivity of the equipment and cost of works on sorting. For assessment of its efficiency of sorting it is offered to use a complex of standard and additional methods of assessment of sowing qualities of seeds, for the purpose of more effective solution of a task of selection of the most suitable consignments of agricultural raw materials.

Machines with vibrating sieves are wide spread amongst grain-cleaning machines. In these machines, the vibrational impact on cereal products provides their continuous conveying over sieves, auto-separation due to loosening and motion of layers, and promotes the screening of fine components (contaminants). Efficiency of grain-cleaning sieve separators may be improved through intensification of grain mixture auto-separation as it is moving over the surface of a sieve. A new supporting surface is proposed and substantiated for working elements of vibration separators, which allows improving the efficiency of auto-separation. This is achieved through installation of riffles shaped as rectangular plates. Riffles are inclined in relation to vibration direction of working element. The riffles are zigzag-shaped and installed as successive plates inclined to each other and to conveying direction (vibration direction) of main grain flow. Riffles are installed at an angle of relative to vibration direction of the working surface. The riffles are designed to provide deceleration of lower layer particles. The riffles cause deceleration of lower layer particles relative to the base surface, hence the velocities of upper and lower grain flow layers differ to a greater degree. Riffle height is selected based on the condition that the riffles shall provide maximum possible deceleration of lower layer particles as they are conveyed along the working surface. The selection is based on the condition that the grains located between adjacent riffles do not move in the same direction with base surface vibrations. Upper grain flow layer moves in the same direction with working surface vibration, lower grain flow layer moves along the riffles. The angle between velocity directions of upper and lower layers is equal to riffle orientation angle relative to vibration direction of working surface. Conclusion: if the riffles are installed on the working surface at angle of γ=90° relative to vibration direction, auto-separation intensity is higher than the intensity at the surface where riffles are installed at angle of γ<90° relative to vibration direction.

The question of management of process of intake of grain on an elevator continues to be in the center of attention of scientific community. Especially it concerns questions in the field of modeling of processes and informatization of grain production. In the considered work influence of features of realization of the described processes on grain goods turnover on an elevator is shown and the analysis of opportunities of their improvement is provided. Special attention is paid to modeling and optimization of conditions of carrying out the described processes and also the analysis of production, the choice of optimal solutions on management of the studied processes. The provided analysis will allow not only to increase as much as possible grain goods turnover on an elevator, but also to improve use of production capacities of elevators and to increase production efficiency. In article approach to a problem by management of intake of grain on an elevator which is based on objective assessment of the choice of an optimal variant of conducting process is considered. It is based on use of the offered criterion function. These circumstances have allowed authors on new to consider dynamics of process and to make several important discoveries which allow several on new to approach understanding of process of intake of grain on an elevator and to draw a number of the conclusions important for practice of production. Thus, having described mathematically process of intake of grain on an elevator, depending on key parameters of process and their interrelation, the system of the equations which describes interrelation between the entrance, output and operating parameters of process of intake of grain on an elevator has been received. The task of optimization of process of intake of grain on an elevator is set and solved. By the received results the conclusion is drawn that for increase in overall performance of an elevator it is recommended to conduct process of intake of grain on an elevator in the optimum mode, at the same time, for criterion of optimality it is necessary to choose the criterion described in work.

The problems of high-temperature micronization of grain products using microwave heating and combination of thermal methods are investigated. The research was conducted on the basis of industrial microwave installation «Dextrin-2» manufactured by ZAO «NPP «Magratep» Fryazino. The plant operates at an industrial frequency of 915 MHz with the ability to adjust the power from 10 to 25 kW. It is based on consistent load in which the microwave energy is absorbed in a small amount of grain. The rate of grain products heating at the maximum power in this installation is 5 degrees per second, and the productivity of the installation in the high-temperature micronization regime will exceed 300 kg / h. The possibility of increasing the productivity of barley grain by introducing preheating of barley grain with superheated steam has been studied. In experimental studies, it was found that the introduction of nozzle with multi-point injection of superheated steam into the filling bin allowed not only to increase the productivity of the installation, but also to increase the degree of grain opening. It was found that the processing of grain by steam leads to increased absorption of microwave energy and improve the working conditions of the microwave installation. The physical and mechanical properties of the processed barley grain are analyzed only with the use of microwave energy and with the preliminary heating of the product by superheated steam in the backfill hopper. With combined heating, an increase in the geometric dimensions of the granules is recorded with their opening not only along the «scab» but also across. Also, the apparent density of barley grains decreased. Thus, the introduction of pre-heating by superheated steam during microwave treatment in the «Dyxtrin-2» installation will increase the productivity of the installation and improve grain characteristics in high-temperature micronization.