Today the demographic situation in Russia dictates new tasks in many directions of activity, including in the field of healthy nutrition. Due to the ecological crisis and under the influence of socio-economic factors, the range of diseases in pregnant women is growing and expanding, the number of normal births continues to decline. In this regard, the task arises of providing the body of a woman in this difficult period with all the necessary nutrients, while not violating the traditional way of life of pregnant women and without using medical drugs. One of the options to resolve this situation is to introduce dietary supplements to the diet of pregnant women from natural domestic raw materials. The aim of the work is to develop the composition and choose the technological stages of preparation of biologically active additives for women during pregnancy. At selection of component structure of biologically active additives “VITAbaby”, considering the target orientation of the consumer, the choice was stopped on a cake of wheat germ and a fine egg shell. As a result, biologically active additives had the following composition, g/100 g: W P - 78; eggshell - 22. Both components of the additive are by-products of domestic producers, which has a number of additional advantages of an economic nature (low price, availability and a wide raw material base). A positive feature for both components of dietary biologically active additives is the presence of a neutral color scheme, odor and taste, thereby preserving the organoleptic characteristics of the finished products in which it is introduced. Сake of wheat germ - is a natural product of plant origin, it contains vitamins such as E, B1, B2, B6, D, рantothenic folic acid, beta-carotene, high content of unsaturated fatty acids, more than 30 macro - and microelements. With the aim of eliminating the influence of the range of the product particles on the qualitative indicators of finished products cake of wheat germ and egg shells subjected to mechanical activation using the cage mill to a particle size of 0,1 ± 0,01 mm. It is also known that the disintegration - wave effect on biological objects significantly increases their reactivity and digestibility due to a significant change in the structures of the latter. Further all components of the additives in accordance with the formula mixed and sent to the evacuation. Packaging of biologically active additives was carried out on a vacuum packer in polyester bags with a product weight of 50 g each, which is very convenient when preparing it for a single meal. Shelf life of biologically active additives “VITAbaby” without opening the package was 6 months at a temperature of 4-6 оС. It was established that the microbiological indicators and safety indicators of the dietary supplements met the requirements of SanPin and the Technical Regulations of the Customs Union and maintained their values during the entire storage period. The taste and smell of biologically active additives is pure, neutral, with a weak taste of fried nuts, without malt, moldy, bitter, sour and other foreign flavors. We considered the culinary products based on cereals as highly promising objects for the application of biologically active additives VITAbaby. Having studied the functional and technological properties of biologically active additives, it was found that it is more expedient to use it in a hydrated form, which corresponds to the saturation state of the biopolymers of the system with moisture and the achievement of pasty consistency similar to the consistency of liquid porridges. Technological stages of preparation of culinary products from cereals remain traditional. The groats are picked and washed. In the boiling water put salt, sugar, pour the prepared rump and cook until thick, stirring occasionally. When the porridge thickens, make a paste from the biologically active additives, bring to a boil and complete the heat treatment. At the last stage, butter and fruits are added. Thus, the technology and formulation of biologically active additives “VITAbaby” has been developed for introduction into traditional diets as part of culinary products based on cereals for women during pregnancy. It is experimentally determined that the administration of biologically active additives in the amount of 4-10 g per 100 g of ready-made culinary products from various types of cereals ensures the preservation of the traditional organoleptic parameters of the finished product with nutritional shunting by irreplaceable nutrients.

A series of measurements of ice fraction in the samples of beef and pork by differential scanning calorimetry are conducted. The analysis of known dependences for calculation of the frozen-out moisture in meat such as Nagaoka, Maxwell-Aiken, Levi, Chizhov, Ryutov formulas, as well as the converted Avraami formula, known as the formula for calculating the proportion of crystallized mass in the phase transition of one-dimensional polymers, is shown. The analysis demonstrated the absence of a universal formula. All dependencies are empirical, and the constants of each of them reflect the influence of individual thermophysical characteristics of the frozen product or the freezing process. This made it necessary to propose a new theoretical correlation for the dependence of the ice fraction in the meat from the standpoint of the formal kinetics of the freezing process as an analogue of the chemical reaction, which takes into account the influence of the humidity of the original sample by Ryutov, as well as the intensity of the process, i.e. the cooling rate during freezing. The obtained calculation formula showed quite good convergence with the results of the experiment.

Following the trends and factors of innovative development of green technologies in the food industry for the effective modernization of technological processes it is necessary to use more widely the theoretical analysis of food industry processes. The operation of screw extruders shows that for effective extraction of vegetable oil it is necessary that the friction of the material on the inner surface of the housing is more than the friction of it on the screw. Otherwise, the material will rotate with the screw without moving in the axial direction. The injected material is enclosed between the moving surfaces (the base and the side walls of the screw channel) and the fixed inner surface of the housing. For an adequate description of the extrusion process, it is necessary to proceed to the setting of the gradient of the shear rate at three boundaries simultaneously. The analytical solution of the Poiseuille - Couette flow for a given gradient of the shear rate at one of the boundaries of the rectangular region of the layered viscous flow is considered. It is established that the geometry of the profile of the screw channel has a significant impact on the flow-pressure characteristics of the two-dimensional flow overcoming hydraulic resistance. New exact solutions of the Navier - Stokes equations of motion describing two - dimensional layered Poiseuille-Couette flows are constructed. The boundary conditions of two types are considered: setting the gradient of the shear rate at one of the boundaries and at three boundaries simultaneously. It is found that the problem is essentially two-dimensional when specifying the shear rate gradient: there is no linear transformation that allows the studied flows to be converted to one-dimensional ones. The obtained analytical solution of the problem allows to simulate both the non-pressure layer Couette flow and the pressure Poiseuille flow using the General mathematical dependence to calculate the flow-pressure characteristics of extruders with a rectangular cross-section of the screw channel in a wide range of coil geometry, both in their cross-section and along the channel length.

The high production level of beet as an only domestic source of raw material to produce sugar provides obtaining of its great output. The prepared raw material is necessary to store till processing interfering with development of diseases during beet root storage period. Many year inspections of beet fields in different areas of the Central Black-Earth region have revealed a great harmfulness of sugar beet root diseases including vascular bacteriosis. The causes of mass root system disease development are incorrectness of cultivation agrotechnics, unfavorable weather conditions, and prevalence of foreign hybrids susceptible to local pathogens in sugar beet assortment. Bacteria affected beet raw material with weakly expressed disease symptoms is processed as the healthy ones that can be one of the main causes of sugar output reduction in sugar-beet-refineries. During storage, the infected raw material is easily damaged microbiologically. To suppress phytopathogenic microflora, chemical protection methods have gained the most widespread application. Benzoic acid is suggested to use as a bactericide. Aim of the investigation was to determine parameters of bactericide treatment of sugar beet infected with vascular bacteriosis before storage that provide safety of its quality. To choose of the process parameters, mathematical methods of experiment planning were used. As a result of statistical processing of the experimental matrix data with the help of program complex SGWIN, the regression equations were obtained allowing estimation of the Х1 and Х2 investigated factors’ influence on effectiveness of sugar beet treatment before storage. It was revealed that beet root treatment with benzoic acid solution (0.1 % concentration, consumption being 1.6 % of beet mass) provided high effectiveness of raw material processing. Here, content of protein compounds in crude juice was 0.25 mg/sm³; content of reducing substances was 0.091 mg/sm³ in the crude juice and 0.034 mg/sm³ in clarified juice; purity of the crude juice was 84.9 % and the one of the clarified juice was 89.1 %; colourity of the clarified juice was 322 units of colour density. Bactericide treatment of beet row material before storage, with the chosen values of parameters, would permit to diminish protein compounds decomposition by 22.6 % and formation of reducing substances by 12.0 %, in comparison with the beet roots stored without treatment. It would provide improvement of quality characteristics of the crude and clarified juices and, finally, increase sugar output due to decrease of its losses during storage and processing.

The study of the chemical composition of cowberries is an important and urgent task. The study was carried out to assess the prospects of using wild raw materials for the production of food products, including beverages with stimulating and restorative properties. Those biologically active substances that play an important role in the physiology of nutrition and recovery of the body determine the nutritional value of cowberries. The proposed review is of scientific and practical interest to solve the problem of waste-free production and mass introduction of new types of food products based on cowberries.

The purpose of this work is to familiarize with the new line of standards for grain distillates and beverages based on them. A brief analysis of the literature showed that at the present time there are practically no systematic studies of the composition of impurities in grain distillates and products from them. The work investigated the quality of grain distillate produced by the artisanal method. It is shown that they all meet the quality requirements according to GOST 33301-2015. The results of the work can be used in the development of new strong drinks for Russia.

Food can be the cause of food poisoning of the human body. In this regard, it is necessary to pay special attention to its quality. The process of storage of animal origin food may cause changes, affecting the safety of its preservation. To maintain safety storage of food products a variety of techniques is used in the food industry and public catering: low or medium temperature, vacuuming, and preservative processing . However, these methods of influence on food products do not always provide full preservation of quality and microbiological characteristics. Objective: to investigate the effects of low-temperature argon plasma, generated by low-current high-voltage discharges under atmospheric pressure, on the duration of storage of small-piece semproducts of animal origin on the example of river and sea fish and beef. The work was carried out in the laboratories of the Buryat Scientific Center and the East- Siberian State University of Technology and Management. Traditional research methods were used to determine the total microbial number (TMN). Natural small-piece semiproducts from meat and fish were processed by low-temperature argon plasma and underwent a subsequent storage in a cooled state. In 3, 5 and 7 days TMN indicators were determined, which showed a slow growth of microorganisms in the studied objects in comparison with the reference sample during the whole period. And only in 7 days there was an excess of the permissible value of the TMN. The authors believe that the possibility of preliminary processing of semiproducts from fish and meat by low-temperature argon plasma in order to increase the storage time without changing the natural nutritional properties is promising.

The possibilities of obtaining a thickener for food products with simultaneous staining with the help of a special preparation of an aqueous extractant due to the contact of water with a natural material shungite, which includes fullerenes, which are an allotropic form of carbon. Theoretical and practical researches on development of complex technology of allocation of natural dyes from a cake of the black currant which is the concentrated natural raw material of anthocyanin dyes are presented. It was found that the release of natural dyes should be carried out in several stages: 1-preliminary preparation of the feedstock, 2-extraction with specially prepared water extractants at high acidity, 3-adsorption on food adsorbent - starch. As the aqueous extractant offered water, pre-treated natural material shungite containing the active nanomaterials - fullerenes. Fullerenes are a special spherical form of carbon material with conjugated bonds. One of the properties of fullerenes is its interaction with water. It is known that the crystalline form is insoluble in water. Many attempts to obtain aqueous solutions of fullerenes lead to the formation of colloidal or coarse - dispersed fullerene-water systems, in which the particles contain a large number of molecules in crystalline form. Obtaining aqueous molecular solutions seems impossible. And to have such a solution is very important in the first place for their use in biology and medicine. It is proved that the conditions of extraction significantly affect the efficiency of extraction. It was found that the microwave effect on the frozen crushed berry increases the yield of dye during extraction by 14%. The use of shungite water containing fullerene as an extractant sharply (by 55%) increases the dye content in the extract. The mechanism of obtaining colored starch modified by fullerene with high antioxidant properties is presented. An increase in the extractive capacity of this water with respect to anthocyanins was noted. It is established that despite the presence of plant sources of anthocyanin dyes, their technology is very energy-consuming, complex and ineffective. The possibility of intensification of the extractive process due to pretreatment of the original plant material by freezing, grinding and short-term microwave treatment. A new method of adsorption of anthocyanins from extracts on food carbohydrate material - on potato starch is proposed. This allows to eliminate the traditional energy-intensive stages of the technology of natural dyes extraction.

This paper considers business processes in the food industry from the standpoint of the theory of macrosystems. The distinctive feature of such business processes is their multidimensionality, which requires taking into account their technological, economic, and information aspects. This paper proposes a hierarchical macrosystem model for modeling business processes in the food industry, analyzes the issue of choosing optimal modes for such business processes, provides a mathematical basis for the proposed model, and proposes the necessary optimality criteria. The paper uses a model of a scalar business process as the simplest model for finding analytical solutions. With such an approximation, flows on each stratum of a macrosystem model are considered to be scalar, and aggregated. In this case, each stratum represents an analog of a thermal engine where original resources are transformed into a target product, such as finished goods, profits, or an information flow. The comprehensive, hierarchical approach allows structuring the obtained model and determining optimality criteria for business processes. The obtained results can be used for modeling business processes, taking into account the aggregation of resource flows on each stratum of the hierarchy.

The actual direction of modern production of products based on natural raw materials is the use of wild raw materials rich in biologically valuable substances. Analysis of the chemical composition of a native fruit raw material Amur region: viburnum berries Sargent (Viburnum sargentii), Chinese magnolia (Schisandra chinensis), Amur grape (V. amurensis), suggests a wide range of biologically active substances, the proportion of each of which varies depending from natural and climatic conditions and growth factors. The conducted researches allowed to determine the chemical composition of berries collected in the period from 2011 to 2016. The maximum number of polyphenolic substances and vitamin C found in berries viburnum, potassium Amur grape berries during the harvest 2011 years having an average temperature in January of 28 0C, 30 0C in July and precipitation of 625 mm. The highest content of vitamins B1, B2, B6 is noted in the berries of the Amur grape harvested in 2011-2014. It was revealed that in the Kalina berries a high level of magnesium, phosphorus and calcium was observed in 2011 and 2012. respectively. The shelf life of the berries collected in 2011-2016, which was 9 months at a temperature of 5-7 0С, was established. It is revealed that the raw materials investigated due to its unique chemical composition is a promising source of essential nutrients and is promising for use in food products, especially food with low and high energy value.

The work is devoted to substantiation of the possibility of using ionizing radiation in the food industry in order to reduce the microbiological contamination of agricultural and food products in the process of use and long-term storage. The purpose of these studies is to justify the possibility of radiation exposure in the food industry. In the study on the effectiveness of oppression used the following strains of microorganisms: Escherichia coli ATSS derived from the strain of VCM in 114191, Staphylococcus aureus ATSS 25923 (f-49)2 derived from the strain VKM201189 and Salmonella entrica subspecies. Enterica serovar Typhimurium ATCC 140283. Irradiation was carried out at the welw accelerator-10-10-S-70 center for collective use of physical methods of research in the “ Institute of physical chemistry and electrochemistry. A. N. Frumkin of the Russian Academy of Sciences”. The results showed the dependence of the stability of the studied strains of microorganisms. Studies have shown that the most resistant to ionization radiation is the strain of Salmonella and E. coli, less resistant strain of S. aureus microorganisms. The dependence of the number of microorganisms on the dose of irradiation is non - monotonic, polymodal in nature-when processing the test of cultures with ionization irradiation from 4 to 5 kg, an increase in the growth of microorganisms for all processing conditions is observed, and only then their inhibition. With an increase in radiation doses of more than 5 kGy, the level of cell radiation damage will exceed the possibility of reducing their protective mechanisms of the cell and the dose-effect curves will correspond to the usual linear or quadratic-linear function. The decrease in the number of cells exposed to 4 kGy can be explained by the fact that at low doses, comparable to the level of natural radiation, the degree of damage to the DNA of microorganisms is too small to activate an adequate level of enzymatic repair.

The production and properties of silver-containing products currently attract increasing attention due to the unique properties of silver. Specific properties of silver are considerably amplified when it is dispersed to the form of nanosized particles. Silver nanoparticles are several times more active than its other forms and many antibiotic and biocidal products. This article presents experimental data on the effect of colloidal silver on microorganisms. The tested silver preparation was characterized by transmission electron microscopy. On the basis of the developed formulation with the use of colloidal silver, clinical trials of toothpaste were conducted.

Owing to the expansion of chronic, autoimmune, professional diseases the urgency of their prophylaxis is growing. The basic task of the food industry is supply of population with food products possessing the definite functional properties promoting to improve the general resistance of human’s organism against negative influence of stress factors. In order to provide the physiological effect as well as the required functional-technological properties the system of additives experimentally substantiated the system of additives including milk protein concentrate, transglutaminase enzymatic preparation and polyphenol containing dry vegetable extracts (betulin containing extract of silver bark and dry extract of grape stalk); the technology of yogurt with increased content of protein enriched with betulin and bioflavonoids has been developed. The evaluation of the impact of the developed fermented dairy product on growth and biochemical indices of the experimental rats-female Wistar stock has been developed on the basis of the Experimental Clinic-laboratory of biologically active substances of animal origin Federal Scientific Centre of food systems after V.M.Gorbatov. The test results of the carried out comparative evaluation of the control and experimental samples of yogurt are presented in the article. The rats feeding with the experimental fermented dairy product showed the maximal weight gain (by 13% increasing weight gain of the intact and control rats). These data correlate with blood biochemical indexes - the animals fed with the experimental fermented dairy product showed slight increase (in the range of physiological limit) content of total protein and albumin (up to 8,0%). The significant increase of urea, activity of aspartataminotransferasa and alaninaminotransferasa (above 20%) shows high protein catabolism. The experimental product stimulated the physiological processes providing growth rate of animals that testifies about the improvement of mobility of their organism adaptative reserves.

Currently existing methods for assessing the quality of food products are far from perfect, since this assessment is carried out in the laboratories of enterprises and, most often, organoleptic way. The successful solution of this problem is possible with the introduction into the production process of intelligent expert systems of control and forecasting in the flow of food quality indicators using intelligent technologies. One of the most important components of the expert system is a database. In article methodological bases of creation of databases at creation of intellectual expert system of control and forecasting of indicators of quality of food production in the course of production are worked out. The distinctive features of databases are highlighted. The technique of database development is investigated and offered. The main stages of development of databases are investigated and analyzed, namely: the problem statement on design of the database of the subject area is carried out. The integrated conceptual model of the domain database of the integrated expert system is developed. Developed: a tree of database goals, the composition of the main elements of the database system of integrated expert system of quality control of food products. The main phases and stages of database design of the integrated expert system of quality control of food products are worked out. VAD data flow diagrams are presented. The article describes the semantics of the domain in the form of a system of functional and multivalued dependencies between the attributes of the conceptual model of the domain database. An automated data processing system has been developed. Created database applications, which in accordance with the basic functions and contents of the database include: program processing and transmission of requests, creating and processing reports, application management program. The database architecture is developed. The developed specialized database of the integrated expert system of control of indicators of quality of food production is the uniform information environment performing information support of control of organoleptic indicators of quality of food production.

The article is devoted to the problem of quality and safety of seed and food grains. The possible negative impact of raw materials with deviations of quality characteristics from regulatory values on the safety of food products is noted. The data on the contamination of grain entering the grain cleaning Department of mills. The contamination is the result of poor preparation of the seed Fund. The tasks which solution is necessary for improvement of quality of seed and food grain are set. Technical solutions aimed at improving the efficiency of separation processes are described. Designs of working surfaces of the separator are developed. Confirmed the effectiveness of samartliani grain.

The article deals with the strategic development of industrial enterprises in Russia, including in the field of processing raw materials of animal origin, associated with the introduction of robotic devices and intelligent monitoring and control systems. The reasons that are a deterrent to the development and implementation of robotic technologies are considered.An example of a modern robotic smoked sausage factory is given. Modernization and development of domestic production without creating unified intellectual systems do not allow making a qualitative leap and gaining an advantage in the global market. One of the types of creation and use of intelligent systems is the robotization of industrial production. For the most part, precisely for economic reasons, the development of an enterprise in this direction is limited to the mechanization and automation of manual labor.The next important factor is the reluctance of foreign firms to cooperate with Russia and prevent the proliferation of key technologies. Other constraints are internal problems: most Russian food enterprises lack their own experience in using robots; the lack of a common ideology for the development of an enterprise in this direction and an understanding of the technical possibilities of using robotics; lack of engineering personnel capable of ensuring the operation of robots and their training.However, despite all these problems, Cherkizovo Group implemented a concept using intelligent systems and is a pioneer in the development of digital programs that allow not only to control the equipment and the technological process of the MES system, but also to provide management and control systems for all life cycles of the enterprise: from ordering raw materials and materials to the delivery of finished products to the end user (ERP system). The plant for the production of smoked sausages of the Cherkizovo group in Kashira is one of the largest in the world, and technical-technological and software solutions have no analogues in terms of the scope of the entire production process from the entrance of raw materials to the shipment of finished products.

The article is devoted to a research of the extraction device with a vibration nozzle for extraction of bioactive agents from fruit and berry raw materials. It is determined that process accelerates due to effect of a bypassing of phases through a ring slot between a plate and the case. Recommendations about the constructional parameters of a vibration device allow to increase efficiency of extraction of honeysuckle blue berries are obtained.

Due to the complexity of the experimental determination of the temperature fields and moisture content in individual seeds of oilseeds, it is crucial to develop a model of heat and mass transfer, which would allow to analyze a variety of alternative options for hardware and technological design of heat treatment and choose the best from them in terms of energy costs and quality indicators of the dried product. The aim of the work is to formulate a mathematical model of heat treatment of seeds of oil crops of spherical shape by high-temperature heat-transfer agent, which is used as superheated atmospheric pressure steam, on the basis of differential equations of A. V. Lykov and to offer its analytical solution. To solve the model, the following simplifying assumptions are made: heat transfer is neglected due to thermal conductivity; shrinkage and pressure gradient are not taken into account; a single grain is represented in the form of a ball; thermophysical parameters depend on the temperature and humidity of seeds; the initial distribution of temperature and moisture content in the product particle is constant. Taking into account the accepted assumptions, the equations of unsteady heat and mass transfer are given to a dimensionless form and considered in a spherical coordinate system with boundary and initial conditions. The analytical solution of the modeling problem is represented by modified Fourier series. It is found that it is sufficient to limit two terms of the series and to obtain an approximate solution with sufficient accuracy for engineering calculations. The model parameters are identified by experimental data of the process of heat treatment of rapeseed by superheated atmospheric pressure steam in the drum dryer with the modeling error of 12-14 %.