The quality of the oilseeds is the main characteristic responsible for the quality of the oil extracted from them. The requirements for seeds are laid down in the relevant regulatory documents and the methods that determine these indicators often cannot quickly assess them. This article presents studies on the storage of seeds in layers of different heights and changes in the localization of oil in native seed cells bioprotected in spherosomes and the quality of the extracted oil associated with this change. The article presents an attempt to create a universal indicator for controlling the quality of seeds during their purchase and storage.

The need for rational and integrated use of energy resources and the implementation of solutions to save them is determined by a decrease in the energy intensity of technological processes, which can be provided by replacing non-renewable energy resources with renewable energy sources using heat pump technologies. An energy-saving technology for producing pellets from oilseed cake using a two-stage steam compression heat pump to obtain energy carriers of different temperature potentials, which reduces specific energy consumption due to maximum recovery and disposal of waste heat carriers in closed thermodynamic cycles, was developed in the article. The heat exchange process occurs in two circuits: in the recirculation circuit of a low-grade heat carrier, including the supply of cooled air from the evaporator to the air coolers; in the recirculation circuit of the high-potential heat carrier, including the supply of superheated steam from the second-stage condenser to the screw extruder and recuperative heat exchangers, a tumble dryer and decanter, and a ten-tank toaster; evaporators; oilseed meal trap; vacuum apparatus. An exergy analysis was performed for each of the two recirculation circuits, and the functional dependences of the exergy flows exiting the technological equipment in question on the acting variables were obtained. Feed pellets from rapeseed, obtained with minimal energy consumption meet the requirements of National Standard 23513–79. The proposed technology for producing pellets from rapeseed allowed to reduce specific energy consumption by 12–15%; increase environmental safety at all stages of the technological process, minimize the emission of waste heat carriers into the atmosphere.

The article is devoted to the study of global trends in the hope use with various organoleptic and physico-chemical properties, as well as hop processing products, which is relevant due to the lack of such experience in the domestic industry, volhe presented analytical study aimed at theoretically substantiating and searching for the main directions in the development of technology for processing hop products, as well as identifying the advantages and disadvantages when used in brewing. Analysis of the studied scientific data showed that various types of hops are used in the industry - starting from genetically modified with different levels of aromatic and bitter substances, and various fruit, flower and herbal aromas, which expands the range of brewing products. Many patents related to the technology of isomerized extracts, as well as other products of the processing of hops and its wastes, have been identified, volhe main conclusion that followed the analysis of the revealed scientific literature is that the innovative developments of various countries of the world, mainly the U.A.and Europe, are aimed at obtaining soluble extracts enriched with a certain compound, which is depleted in composition compared to hops and requires additional hop processing products. On the other hand, the researchers are trying to reduce losses from the disposal of brewer’s spent hope and use it to extract useful compounds that remained in it after use, volhe main conclusion of the presented analytical review is the need for a competent combination in the use of traditional hops and new types of raw materials presented on the market of the brewing industry.

Baby food is an important part of the nutritional industry. Taking into account the peculiarities of the child’s body, the foods that the child consumes must be specially prepared for children. In flour for baby food, the degree of digestibility correlates with the size of flour particles and the smaller the particles, the better it is absorbed by the child’s body. This is due to the fact that in the process of grinding grain into flour, damage to starch grains occurs. The traditional technology for making flour involves the use of roller machines as the main technological equipment for grinding grain. With a high degree of grinding, energy consumption for flour production increases significantly. The purpose of the work is to develop a new technology for producing buckwheat flour for baby food using modern and advanced technological equipment and using infrared processing. The object of development is highly dispersed buckwheat flour for baby food using infrared processing. A promising way of obtaining fine flour from grain is the use of disintegrators. These machines provide finer grinding of the original grain with less energy consumption. According to the results of the experiments, it was found that the use of a disintegrator increases the yield of the finely ground flour fraction by 23,4% than when using a traditional roller mill. At the same time, the combined use of a disintegrator and infrared treatment (IR) treatment will make it possible to obtain flour for baby food with increased digestibility with greater economic efficiency and profitability.

The expansion and deepening of pharmacological research on carotenoids has led to a renewed interest in crosssectoral studies of these compounds. Microencapsulation is a promising method for stabilizing this class of compounds. In this regard, the search for an effective and rational study of the microencapsulation process is an actual scientific direction. The aim of this study was the microencapsulation of carotenoids and the construction of an appropriate theoretical model for their stabilization in IDEF0 (Integration Definition for Function Modeling) notation. The theoretical aspect of the work is a preliminary logical structuring of the carotenoid stabilization process in the IDEF0 notation. The experimental part of the study consisted in the stabilization of four natural substances of carotenoids: β-carotene, lycopene, lutein, astaxanthin. For this purpose, the microencapsulation method was applied. The preparation of microcapsules with four studied carotenoid substances was carried out in three ways: simple coacervation, extrusion without heating, and dispersion in an immiscible liquid. A comparative study of the stability of experimental series of microencapsulated substances of carotenoids and substances without inclusion in microcapsules was carried out under natural conditions: at a temperature of 25°C, in the absence of exposure to light and “storage in the light”, in dark and transparent glass vials. Analysis of microcapsules during storage was carried out by spectrophotometry. The IDEF0 notation was first used to build a model for the stabilization of substances, in particular carotenoids. The correctness of the developed model is confirmed experimentally: according to the data obtained in accordance with the proposed IDEF0 model, dispersion in an immiscible liquid is recognized as the most effective for microencapsulation of carotenoids. All four microencapsulated carotenoid substances remained stable for two years. The results obtained solve the problems of stabilization of the substances of individual carotenoids and expand the possibilities of their interindustry use, because the polyene chain, which determines the combined biological effect of carotenoids and their basic physicochemical properties, simultaneously determines their low stability due to active oxidation and isomerization during production, purification and storage. In addition, the principle of the theoretical model of carotenoid stabilization in IDEF0 notation can serve as a basis for creating models of stabilization of other compounds.

Comparative analysis of bovine milk and soy drink fermentation process with Bact.acidophilum, AK-97, VNIMI strain, was conducted. It was demonstrated that acidification process was significantly faster in bovine milk rather that in soy drink. Fermentation duration was 3hrs in bovine milk vs 24hrs in soy. Cell Bact.acidophilumactivity was higher in milk. It can be speculated that cell division in soy drink does not conform to progression law. Cell survival in both fermented products decline with time. After 26days of storage cell number was 0,66×10⁷ in soy drink compared to 1,5×10⁸ in milk. Microscopy demonstrated that cell shape and placement was identical in both products with the only exception of soy drink after 24hrs of fermentation when big dark round inclusions were identified which then disappeared 21 day later. Impact of Bact.acidophilumon antioxidant activity in soy drink was evaluated. Total amount of water-soluble antioxidants in soy products was higher than in fermented milk and reached 7,8±0,6mg/100g. Throughout fermentation process, soy drink antioxidant activity increased up to 8,9±2,04mg/100g. Organoleptic profile of fermented soy product in storage was studied. By day 20 clot became soft with expressed plant off-flavor and overall product appearance became unacceptable for the consumer.

The sugar beet processing process is seasonal, with up to 60% of the harvested crop subject to storage, which increases the duration of the production season to 200 days. The objective of this study is to predict the development of microflora depending on physical factors during storage of raw materials. Changes in the physiological and physical state of beets during storage lead to losses as a result of the vital activity of microorganisms developing on the root tissues. The sources of spoilage are various bacteria and fungi in the air and on the root surface: Botrytis cinerea, Fusarium, Penicillium, etc. Temperature is an important regulating factor influencing the aggressiveness of the causative agents of beet root rot. Infection of sugar beet with pathogens is observed at temperatures of 10°C and above. The experimental data obtained by various researchers (Sviridov A.V., Stognienko O.I., Selivanova G.A.) were used for approximation. The processing was carried out using the example of Ph. Betae. On the basis of methods of mathematical modeling, attempts have been made to restore mathematical laws using polynomials of various degrees. The approximation was carried out using the Mathcad tools. On the basis of the available data, a general model was developed for calculating the intensity of infection of sugar beet by pathogenic microorganisms of clump rot depending on temperature. The resulting model makes it possible, on the basis of changing experimental data, to obtain patterns of microflora development and to predict the weight loss of root crops under storage conditions.

The aim of the research is a comparative analysis of the biological value of protein concentrates obtained from secondary products of grain processing for starch with the use of microorganisms S. cerevisiae121, G. candidum977, P. ostreatus, L. acidophilus, S. thermophilus, and with the use of insect larvae Musca domestica, Tenebrio molitor, Bombyx morigrown on wheat bran, poultry manure and mulberry leaves. The results of determining the amino acid composition and the rate of proteins of feed microbial-plant concentrates (FMPC), the biomass for which was grown with all types of larvae, and also on oat and pea whey remaining after the isolation of food proteins from extracts - secondary products of starch production, testified to their 100% biological value. The extracts from which the whey was obtained should have a ratio of pea and oat proteins of 2:1, and the whey should be modified into a full-fledged F.P. by symbiosis of microorganisms G. candidumand S. сerevisiae121. These types of preparations can be recommended for introduction into the composition of feed instead of animal proteins as independent ingredients, and preparations from triticale extract, products of its processing and corn extracts obtained, respectively, with P. ostreatus, S. cerevisiae121 and L. acidophilus, S. thermophilus- together with other protein products in compliance with the principle of complementarity of essential amino acids. Practical implementation of the proposed methods for the transformation of organic waste will allow rational use of secondary material resources and obtain demanded protein concentrates.

The aim of this work is to study the functional and technological properties of sunflower flour, which can be used to enrich and create the necessary structure of food products. Based on analysis of variance derived mathematical models describing the dependence of fat-retaining, water-retaining and foaming capabilities, as well as the stability of sunflower flour foam on the processing temperature and the duration of its exposure. It has been established that the optimal conditions for the heat treatment of flour are the processing temperature - 60 ° C, the exposure time - 30 minutes, while improving the organoleptic characteristics and reducing its moisture content. Laboratory studies were carried out on the indicators of sorption and surface-active properties of flour in comparison with the kernel and sunflower cake, which showed that the fat-holding capacity of flour is lower than that of the kernel and sunflower cake, but it has higher indicators of foam stability, foaming ability and ability to adsorb water. The use of flour in food production is more technologically expedient and economically profitable with use for these purposes and sunflower kernel meal. The results of studies on the use of the developed product for various technological purposes can be used in the development of formulations of various food products, including fortified ones.

The article considers the veterinary and sanitary assessment of the quality of the Arctic (Arctic Sea) omul Coregonus autumnalis(Pallas,1776), caught during the feeding period from the Laptev Sea, Taimylyr village and extracted during the spawning migration from the Lena river, near the village of Kyusyur Bulunsky ulus of the Republic of Sakha (Yakutia) in a comparative analysis. In the external examination determined by organoleptic indicators: status, scales, mouth, eye condition and cornea of the gills (colour), smell of fish, as fins, the texture of the muscles, condition of the abdominal cavity, of internal organs, determined the quality of the broth when boiling the sample (transparency and flavour). Physical and chemical parameters of fish meat samples were determined by the pH value, reaction to peroxidase, content of aminoammiacic nitrogen, reaction to copper sulphate, reaction to free ammonia (Eber’s test). Bacterioscopic studies of fish for freshness were carried out, microbiological indicators were determined: Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), Escherichia coli (coliform), Staphylococcus(S. aureus), pathogenic microorganisms, including Salmonella. Parasitological studies of fish were carried out by the method of cutting in layers with compliance with regulatory documents. The parameters of the Arctic omul of different places of catch were determined by the fishing length, body height, head length, and mass of the fish carcass. According to the results of the veterinary and sanitary study, it was established that the arctic omul of the Bulunsky region, according to its organoleptic, physicochemical, bacterioscopic, microbiological and parasitological indicators, belongs to fresh, benign fish and is subject to free sale to the trade network for the population. The research data showed that the Arctic omul caught from the Laptev Sea, Taimylyr settlement, Bulunsky district, in terms of the parameters - body length, body length, head length, weight exceeds the size of omul caught from the Lena River, Kyusyur settlement.

In the Republic of Belarus the assortment and traditional biotechnology of malt breads made from rye flour and a mixture of rye and wheat flour are of social importance. Fermented semi-finished product made under continuous mode of operation is mainly used in the traditional technology of malt breads at Belarusian bakery enterprises. At the present stage of the development of the bakery industry there appeared a problem of producing malt bread under discrete mode with continuous production cycle applied for the preparation of the fermented half-finished product. Currently, there are no recommendations at the national and international levels about the application of traditional technology for the fermented semi-finished product under discrete mode of malt bread production, and research data on scientifically substantiated regulation of technological parameters of this type of semi-finished product are not available. The aim of the study is to substantiate theoretically the benefits of introducing a modified technology for malt breads under discrete mode based on optimizing the production cycle of the fermented semi-finished product. The studies were carried out at operating bakery enterprises of the Republic of Belarus and educational institution «Mogilev State University of Food Technologies». Information data from the journals of the running of fermentation rooms and dispatching of bakery enterprises, converted semi-finished product, fermented semi-finished product, leavened semi-finished product were chosen as objects of the research. Generally accepted and ad hoc methods of analysis of semi-finished products of bakery production were used in carrying out the study. Technological features for the preparation of the fermented semi-finished product were found out. Recipes and technological parameters for the preparation of the fermented semi-finished product in the production cycle under discrete mode of operation of bakery enterprises of the Republic of Belarus were estimated. There were determined the intervals for changing the quantitative composition of the fermented semi-finished product and the technological parameters of its preparation. The main defects of semi-finished products that appear in their preparation under discrete mode were revealed. Instability of biotechnological properties (quantitative and qualitative composition of microorganisms, their activity, acidity, raising capacity) of the fermented semi-finished product being manufactured are shown. There also have been determined the general directions for improving the production cycle of the fermented semi-finished product under discrete mode that are based on the optimization of the technological parameters.

Current tendency that form a healthy diet, dictate the need to create food products including confectionery, characterized by high nutritional value. The use of non-traditional types of raw materials in the manufacture of confectionery can help to increase the content of complete proteins and micronutrients in them. The purpose of the study is the development of the formula composition of sweets of the Assorty type, providing an increase of the nutritional qualities and flavor properties of products. The work is performed at the scientific research institute of «Food security» and the department of commodity science and commodity expertise of Plekhanov Russian University of Economics. Based on the laboratory tests, the composition of the components in the formula of sweets of the Assorty type of increased nutritional qualities was selected. High-protein flour from sunflower shrot was used to provide a high protein content in the product. The data of the amino acid composition of high-protein flour from sunflower shrot are presented. The possibility of using a valuable food ingredient - powder from carob beans (carob) - as a substitute for cocoa solids has been shown. The nutritional qualities of the developed sweets was calculated, the obtained results confirmed the efficiency of the selected formula composition: the developed products exceed the control sample by 1.5 times in protein content, while reducing the fraction of fat, carbohydrates and caloric content. The analysis of the complex of organoleptic indicators points to the high flavor and aroma properties of the developed sweets. The quality control of the developed products was conducted by organoleptic and physico-chemical indicators during storage. It is established that the developed composition provides the quality safety of sweets for 12 months.

The insufficiently wide range of domestic flour confectionery products for specialized nutrition presented on the consumer market of the Kuzbass region, including gluten-free products, and the growth in demand for these products determines the need to meet customer requirements by expanding the range and introducing innovative production technologies. The relevance of developing gluten-free (GF) products is beyond doubt, since the number of people with gluten intolerance is increasing annually and satisfying consumer demand is an important task. Also, the main task is not only the development of the mixtures, but also to select technological modes and parameters for their preparation for practical implementation of the results in industrial production. The article presents the results of studies on obtaining a homogeneous gluten-free flour mixture on a continuous drum mixer. The flour mixture is intended for the production of flour confectionery products that do not contain gluten. For an experimental study of the gluten-free mixture mixing process, a continuous drum mixer with a smooth inner surface of the drum without additional mixing devices was selected, and rational mixer operation parameters were determined. The values   of the indicators describing the heterogeneity of the mixture were obtained using the conductometric method of chemical analysis. The results obtained showed that the best quality of the obtained gluten-free flour mixture is achieved at a drum rotation frequency of 10 min-1and its fill factor of 30%. Processing of the research results was carried out using multiple regression methods. The obtained regression model can be used with sufficient accuracy to predict the quality of the obtained GF flour mixture, since the average value of its relative error did not exceed 10%.

Features of the flw modes of viscous incompressible flid in the cavity between the two rotating cones make a big difference due to the importance of the problem of analyzing the characteristics of the kinetics of these streams for centrifugal separating equipment in the dairy, meat, microbiological and other related industries. It is obvious that to study the kinetic patterns of flid movement in a narrow gap between the two neighboring truncated cones it is necessary to have a correct apparatus of mathematical modeling of the current in this gap, bearing in mind that the flw induced by a linear source on the rotor rotation axis approximates the flw of the loosely concentrated system «liquid + solid» in the slit cavity between the separator plates. The aim in this paper: based on the laws of maintaining the pulse and mass of the liquid to obtain an asymptomatically accurate solution to the problem for the analyzed flw; on the basis of the received solution, in a criminal form, to investigate the dependence of kinetic characteristics of the flw from the current criteria; to justify the adequacy of the results of the calculation to the regime parameters of the operating equipment. In the implementation of the solution of the problem of the kinetics of a liquid flw, constructed in the form of a parametrically dependent on the criterial parameters of the functional series, an algorithm for determining the members of the constructed series is proposed in the form of an iterative procedure. On the basis of this algorithm, a numerical study was carried out with a meaningful analysis of the velocity and pressure fild of the flw under consideration according to the values of the criterion parameters characteristic of industrial separation equipment.

An urgent issue of the modern food industry is the improvement of production processes and technologies for the development and synthesis of modern emulsifirs based on the raw material available for our country - rapeseed oil. With the fiancial support of the Ministry of Science and Higher Education of the Russian Federation, the Moscow State University of Food Production, together with OOO Zelenye Linii, is implementing the project “Development of technology and creation of domestic production of food emulsifirs by deep processing of fat and oil raw materials.” Within the framework of this project, a study was made of the effect of modifiation of the reaction medium and physical parameters on the properties of emulsifirs. The essence of the study is that the composition of the reaction medium affects the composition and physical properties of the resulting products. The reaction medium affects the catalyst, changing its state - composition, structure, properties. The effiiency of the process is primarily determined by this state, which in the non-stationary mode often provides greater activity and, which is especially important, the selectivity of the catalyst in comparison with the stationary state, when the composition and temperature of the gas phase do not change over time. As a result of the study, it was found that when the temperature regimes of molecular distillation change, the crystallization rate of the fial product changes. The same processes occur when the pressure in the evaporator changes. The content of monoesters within the studied experimental batch of emulsifirs without distillation was 60%, which showed the need for distillation of the accumulated experimental batch. The results obtained showed the further direction of the development of technology and the creation of domestic production of food emulsifirs by deep processing of fat and oil raw materials.