Scientific journals publish the original scientific research of authors, the results of experiments and scientific experiments, as primary scientific literature, while review articles are also a popular and widespread type of scientific publication. Every year all over the world there is an increase in the number of scientific publications in various fields of research, and review articles are gaining more and more importance as publications helping to assess the depth of research carried out, to make their comparability and identify common patterns. It is the review articles that make it possible to determine the directions for further research and identify factors that can be eliminated in research. Although the actual comparison of primary sources can be done using statistical methods, full comparison and analysis is only available to humans. The article considers the review as a promising type of scientific publication. The classification of reviews and the peculiarities of writing a systematic review are given. Comparison of publication activity by type of articles "review" in the Scopus database in the field of food and processing industries.

Insufficient production volumes and a small range of natural food products from environmentally friendly local plant raw materials, a low level of consumption of fresh fruits by the population due to the seasonality of their cultivation are topical problems of the national economy. Apricot fruits (Prunus armeniaca L.) according to the nutritional index of the pulp, are in first place among bone crops. The development of technological modes of low-temperature preservation of apricots, which determine the high safety of their food properties during long-term storage, helps to solve the problem of year-round provision of these fruits to the population. The optimal modes of shock freezing (t=-30°C) and long-term storage (t=-18 °C) of apricots of the varieties Krasnoshcheky, Uzden, Uncukulskiy pozdniy, Honobah and Shalah were experimentally substantiated when studying the persistence of their biocomponents, determining organoleptic and microbiological quality indicators. In apricots, mass concentrations of titrated acids, vitamins C and P, phenolic and pectin substances were determined by conventional methods. A tasting rating was given on a 5-point scale. Rapid freezing and subsequent long-term storage of apricots at t=-18°C contributed to the high preservation of nutrients: after 9 months of storage, vitamin C in them, depending on the variety, was preserved by 78.4-84.6%, and vitamin P by 77.4-83.9%. The stability of the titrated acids ranged from 78.7 (Honobah) to 86.5% (Shalah). The preservation of phenolic and pectin compounds averaged 80.1 and 97.2%, respectively. The most stable after a shock freeze and 9 months of cold storage was the chemical composition of apricots of the varieties Krasnoshcheky, Uncukulskiy pozdniy and Shalah. Differences in the change in nutrient concentration in the tested apricots during shock freezing (t=-25 °C; t=-30 °C; t=-33°C; t=-35 °C) and long-term storage (t=-18 °C) depended on grade features.

In the modern world, the requirements for the operational properties of various materials and products obtained from them are constantly increasing, which can be ensured by the choice of raw materials and technological parameters of production. A significant change in the properties of the material and imparting new characteristics to it is possible due to the introduction of modifying fillers, which, along with the operational ones, change the technological properties, facilitating the processing of the material into a product while reducing the cost of production. In the long term, the developed materials should ensure the safety of products throughout their shelf life and operation, and after operation of the products, significantly reduce the load on the environment. The purpose of the work is to reveal the tendency to destruction of polymeric highly filled materials by determining the effect of ultraviolet radiation on the physical and mechanical characteristics of a polyethylene film filled with calcium carbonate. An experiment on irradiation of filled materials with ultraviolet radiation was carried out using an experimental model stand. Physical and mechanical tests of the films before and after irradiation were carried out in accordance with specification documents. Studies have shown the effect of ultraviolet radiation on the physical and mechanical characteristics of polymer films with a high content (at least 50%) of calcium carbonate, which can potentially provide good prerequisites for accelerated degradation and destruction of polymer materials and reduce the environmental load on the environment after the end of its life cycle.

Actual problem of sugar beet growing in Russia today is damage of leaves of sugar beet by deceases and as a result loses in yield, sugar content and technological quality of roots. One of effective action to protect crop from different fungal deceases is fungicide application. Target of this research was in determination of efficacy modern fungicides with different modes of action, that applied during vegetation of sugar beet and detection of changes in morphological and technological parameters and productivity of the crop after chemical application. Research was conducted during 2018-2019 as a stationary trial of Federal State Budgetary Scientific Institution “The A.L. Mazlumov All-Russian Research Institute of Sugar Beet and Sugar” (Voronezh region). Maximum effect was detected after application of crop protection scheme II, that included double application of vegetating crop of sugar beet with fungicide with combination of active ingredients – pyraclostrobin (62.5 g/l) and epoxiconazole (62.5 g/l). It was founded that independent from background of fertilizers this agronomic method effectively control growth of pathogenic fungal decease as powdery mildew and decrease of severity of decease on 76-85% that came to increase of coefficient of photosynthesis productivity and getting increase in yield on 12.3-13.1 t/ha, increase of planning sugar production on 0.65-1.11 abs, % and gross yield of cleaned up sugar on 2.2-2.4 t/ha. Received data allow recommend product with active ingredients pyraclostrobin+epoxiconazole to broad usage on sugar beet as a systemic fungicide with high prophylactic, curative and physiological activity. 

Honey is a high-calorie product that contains a whole range of useful micronutrients. In some cases, for technological reasons, honey may need to be dried to add it to other products. The aim of this work was to select effective modes of vacuum drying of honey. The buckwheat honey of the year 2019 was the object of the study. Honey was dried until a moisture content of about 5% was reached. It was found that an increase in the drying temperature entails a decrease in the duration of the process. The drying time of honey at a heating temperature of 60 ° C is approximately 40% less than at a temperature of 30 ° C. The higher the drying temperature, the greater the specific energy consumption was observed during dehydration of honey. The smallest specific energy consumption was observed during the drying of honey with a heat flux density of 9 kW / m2 at a heating temperature of 30 ° C and amounted to 0.66 kW / kg of moisture. An increase in heat flux density from 2 to 9 kW / m2 entails a decrease in quality indicators by an average of 9%. The residual pressure relatively weakly affects the organoleptic characteristics of dry honey: with an increase in the residual pressure from 2 to 6 kPa, the organoleptic assessment increased only by 2 points. The duration of dehydration is increased by 55 minutes. The smallest specific energy consumption was observed at a residual pressure of 4-5 kPa. As a result of the studies, favorable conditions were established for vacuum dehydration of honey: heating temperature - 30-40 ° C, heat flux density - 6-7 kW / m2 and residual pressure - 4 kPa.

Possibility of utilizing gradient constant magnetic field to plant material has been studied. There are theories that water after such treatment obtains biological activity. There is no researches on proving regimens that affect changing rate of water removing from plant material during its processing. Aim of the research was proving regimens for gradient constant magnetic field treatment of tobacco leaves during their processing and affecting the curing process. Method for carrying research and laboratory equipment for studying effect of different regimens of constant magnetic field on changing leaf mass during the curing process were elaborated. Hypothesis was offered that depending on frequency and time of constant gradient magnetic field treatment rate of water removing from tobacco leaves can increase or decrease. It is discovered that gradient treatment by constant magnetic field of midrib when height of magnets positioning is 65 mm affects on curing process in different ways. When frequency was 0.178 Hz and time of treatment 11.2 seconds curing process rate reduces and when time of treatment is 44.8 seconds curing process rate accelerates. When height of magnets positioning was 25 mm curing process accelerates by 28.8 % (Frequency 0.357 Hz; time of treatment 112 seconds). Dispersion analysis of research data discovered that duration of the magnetic field effect increases after increasing frequency and time of treatment. Maximum effect was noticed when treatment of tobacco midrib was carried with frequency 0.357 Hz and time of treatment 112 seconds.

In the production of ice cream the emulsifiers are used for some technical and economic reasons. It is substantiated that as a result of their influence on the stability of the protein-lipid membrane, a targeted partial demulsification of the fat phase occurs. The release of fat and its contact with the introduced oxygen during freezing while production can potentially lead to the oxidation of the fat phase. This is especially negative for ice cream quality indicators with a fat mass fraction of 12-20%. The results of studies in milk fat of 9 industrial samples of ice cream "Plombir" with complex stabilizers, emulsifiers and monostabilizers of hydrolysis products (acid number - AcN) and oxidative damage (anizidine number - AnN) are presented. It is shown that "Plombir" due to its high mass fraction of fat, with an optimum mass fraction of dry skim milk residue (SOMO) of 10% for ice cream, is characterized by the same coating on fat globules. As a result of this, when using emulsifiers as part of stabilization systems, an increase in the demulsification of fat occurs. It is established that the presence of fat in ice cream in a free state leads to deep oxidative damage. The AcN value reached a value of 3.9-11 with the maximum allowable value of 3. A high AnN value was noted in product samples without emulsifiers with a reduced mass fraction of SOMO. AcN was characterized by a range of values of 0.25-0.502. The necessity of taking into account the demulsifying ability of emulsifiers when determining the shelf life of "Plombir" ice cream, as part of stabilization systems, also the duration of storage of fat-containing raw materials prior to use, and compliance with recommendations on the optimal proportion of SOMO in the composition of the product is to be noted. 

One of the main ways of enriching whey with prebiotic substances is to modify its composition by membrane electro-flotation followed by isomerization. As a result of these processes, a partial transition of serum lactose to lactulose occurs. In this work, we studied the nanofiltration concentration of the lactulose-containing serum obtained by this method in order to clarify the role of osmotic phenomena in this process. The dependence of the filtration rate of lactulose-containing flotated serum on the solids content undergoes a jump at a solids content of 8-10%. This is due to the fact that the boundary layers with a high concentration of lactose contain mainly water bound in hydration shells. Due to the concentration gradient of free water arising on the membrane, it diffuses through the membrane.. Measurement of water activity in lactulose-containing floated whey depending on the concentration of dry matter confirm this assumption. Based on these measurements, an estimate was made of the increase in the concentration of serum in the boundary layer compared to the volume, which turned out to be equal to 3.The effect of whey solids hydration on the filtration rate can be given a theoretical justification in the framework of a quantitative physical model linking filtration rate with water activity. It is established that the use of lactulose-containing food additives based on curd whey in the production of bakery products contributes to the production of a finished product with prebiotic properties. In addition, the use of modified curd whey will enrich the resulting product with minerals.

The article presents a scientific substantiation of the relevance of the use of goat milk for the development of a technology for semi-hard cheese based on it and the expansion of the range of cheese production in Russia. The scientific novelty of the research lies in the use of milk from the Saanen breed of the Altai Territory in the development of a semi-hard cheese technology with an increased biological value, as well as an experimentally confirmed method of increasing the cheese suitability of goat milk by adding corrective ingredients: polysaccharide and KNK The use of combined packaging materials made it possible to increase the shelf life of the cheese up to three months during storage at a temperature of 4 ± 2 ° C. The results of experimental studies on the selection of biotechnological ingredients and the development of technological parameters for the production of semi-hard goat cheese, which is recommended for use in the process of organizing healthy nutrition of the population of different age groups, due to its biological value and functional properties, are presented.

Ice cream is a product with a multicomponent composition, the technology of its production allows the use of various types of raw materials – dairy components, fruit and vegetable fillers, emulsifier stabilizers, flavoring agents, etc. Creating a recipe for enriched ice cream using traditional mathematical methods is a challenging task. A promising direction is the use of computer tools for metamathematic modeling, in particular, the method of simplex-lattice planning. In the present work presents a study on optimization of the formulation of ice cream with the use of protein dressers – amaranth meal and whey protein. At the first stage of the work, a simplex-grid planning of the experiment was carried out, according to which model compositions with a different combination of milk ingredients and protein fortifier were developed. The determination of the organoleptic quality indicators of the developed samples and the whipping of the model compositions was carried out at the second stage. The obtained results served as the basis for constructing mathematical dependences of the studied parameters at the third stage of the work. Based on the results of processing the "composition-property" graphs for organoleptic evaluation and physico-chemical parameters and optimization using Excel, the optimal ratios of powdered milk, condensed milk, amaranth cake and protein additives in the ice cream mixture were found. For ice cream with amaranth cake, the content of dry milk was 4.4 %, condensed milk was 9.5 %, and the protein supplement was 1.5 % of the total weight of the mixture. The mixture for ice cream enriched with whey protein included 8.7 % milk powder, 5.1 % condensed milk, 1.3 % protein supplement. At the fourth stage, a comprehensive assessment of the quality of the finished products was carried out, which indicates that the resulting ice cream is characterized by good organoleptic characteristics, has a high whipping rate and a full composition of the main food components. Ice cream enriched with whey protein and amaranth cake has high biological values-61.92 % and 58.56%, respectively, compared to the control sample. The obtained data indicate that the optimization of the ice cream recipe with the use of computer modeling allows you to get a finished product of standard quality. Simplex-grid planning facilitates a large amount of calculations in a short period of time and the production of a recipe mixture using various raw materials to enrich traditional dairy products.

One of the directions that makes it possible to simulate the behaviour and nature of changes in microflora is the use of physical methods of processing raw materials in order to disinfect them. In this work, the issues of the possibility of inhibiting unwanted microflora of raw materials using UV radiation are considered. Ultraviolet radiation is an effective way to combat opportunistic, pathogenic microflora Processing of products with ultraviolet radiation is possible both directly for raw materials and packaged products, subject to the rules for the selection of packaging material that has the necessary permeability to achieve a bactericidal effect. When processing with ultraviolet radiation, it is necessary to take into account not only the type of radiation, but also the accumulated surface dose. The processing dose, in turn, includes such concepts as the processing time and the distance of the object to the emitter. The studies were carried out in compliance with and control of the following criteria for treatment with ultraviolet radiation: type of ultraviolet emitter, distance from the emitter to the object of research, treatment time, attainable surface dose of treatment. Suspensions of microorganisms were used as biological objects of research. The effectiveness of ultraviolet radiation was determined by the dynamics of a decrease in the initial concentration of model samples under the influence of ultraviolet radiation with various processing conditions (distance to the object, treatment dose). Daily cultures of E. coli, P. aeruginosa, and Candida microorganisms were used as biological objects of research. Suspensions of day-old cultures were applied to the surface of model media, which was an agar nutrient medium (MPA). The use of ultraviolet radiation, in order to reduce the titer of the daily suspension, opportunistic and pathogenic microorganisms. The study showed that for all types of studied microorganisms up to 50 J / m2, there is a sharp decrease in the initial contamination of model samples. The lethal dose at which complete inhibition of microorganisms occurs is doses of 2000-2500 J / m2. The use of technology for processing food products with ultraviolet radiation is promising from the point of view of the possibility of reducing the risk of infection and ensuring the release of products that meet the requirements of regulatory documents, as well as its use not only for open, but also packaged products.

The review article includes literary information over the past ten years about plants of the genus Psoralea, the legume family (Fabaceae (Liguminosae)), which has about 500 genera, is one of the largest families of flowering plants and ranks third after Orchidaceae and Asteraceae. At present, the genus Psoralea includes, according to various sources, from 105 to 130 species. Although some species are poisonous, plants of the genus Psoralea can be used as food. The food potential is mainly in the significant content of starch in the roots of some plant species (more than 70%). Shredded roots are used for baking bread, confectionery, soups and cereals. The leaves and young shoots are used to prepare refreshing drinks or use as a tea substitute. Strong fiber is obtained from the roots and stems of some species, and aromatic oil is obtained from the seeds. The antibacterial properties of the extracts of the plants of the family allow their use as preservatives, and the cake, rich in nitrogen and minerals, is used as livestock feed or as fertilizer. Currently, more than 291 chemical compounds have been found in plants of the genus Psoralea. Psoralea extractive compounds have antimicrobial, estrogenic, antitumor, antioxidant, antimicrobial, antidepressant, anti-inflammatory, osteoblastic and hepatoprotective activity. The use of various parts of the plant is effective in the treatment of asthma, eczema, diarrhea, impotence, menstrual irregularities and uterine bleeding. Historically, and considered to be the main one, is the photosensitizing effect of biologically active compounds of plants of the genus. 
Psoralea, which is used in the treatment of psoriasis, leukoderma, alopecia and leprosy. The cultivation of plants of the genus Psoralea is hindered by unsatisfactory seed germination and high seedling mortality. An alternative way to avoid these problems, to preserve endangered plants of the genus, can be a biotechnological method, that allows not only to solve the problem of accelerated production of high-quality planting material for agricultural, forest and ornamental crops, but also the problem of obtaining biologically active substances of plant origin for modern medicine and pharmacy.

One of the consequences of globalization as the main trend of recent decades is the growing interest of consumers in a certain region or country in products, in particular, drinks, which were not locally widely popular earlier. The article provides information on non-alcoholic and alcoholic beverages of various strengths, obtained from sugar cane processing products, presents the typical chemical composition of this kind of raw material. The main attention is paid to the classification of cachaça and rum, the technological stages of their production processes, the parameters of these stages and their influence on the consumer characteristics of these drinks. A brief history of cachaça and rum is presented, the information on their share in the segment of spirits on the world market is given. It is noted that the principles of cachaça and rum technologies are similar, but the sequence of the production process stages may differs. The role of secondary yeast metabolites accumulating during the fermentation of wort in the formation of the quality of finished drinks is emphasized. The main groups of these compounds and their representatives, their influence on the organoleptic properties of fermented drinks are given. Information on the genera and types of microorganisms developing in the process of wort fermentation in the production of cachaça and rum is given. Possibility of using various equipment for fermented wort distillation and organization of this process is indicated. In the conclusion, it is noted that in the Russian Federation it is expediently to improve first of all, rum technology, for example, through the processing of non-traditional sugar-containing raw materials.

The article is devoted to the practical part of the study of the layer-by-layer movement of the grain flow along the working body of the vibration separator - the feed chute, made in the form of an inclined surface with riffles of variable height, along the line of the greatest slope. The working body is informed of translational harmonic vibrations directed perpendicular to the installed riffles.
The results of checking the adequacy and trajectory of the grain layer, calculated using the mathematical, proposed by the authors, and experimental values are presented. The results of the study of the influence of the oscillation frequency of the working body on the trajectory and speed of movement of particles of the upper and lower layers of the grain mixture are presented.

This provides an expansion of the range of smoked products and an improvement of their quality. Today, fish snacks are in high demand. They represented by slices of fish muscle tissue cut into strips, treated with smoking components. Smoked fish snacks are natural concentrates of complete fish protein, preserved by dehydration and smok-ing components - phenolic, carbonyl and acid compounds. Treatment with smoking components helps to disguise the natural imperfections of the dried muscle tissue of such pond fish as silver carp, whose meat is not capable of maturation and has a spe-cific smell. Smoke drying gives the finished product attractive gastronomic properties and increases its nutritional value. The article presents the results of improving the traditional process of smoking fish straws by directed precipitation of organic compo-nents of smoke by an electrostatic field, carried out with constant stirring of fish semi-finished product, cut into strips. The proposed solution makes it possible to intensify the process, reduce the loss of the smoke-air environment into the atmosphere, im-prove the environmental friendliness and controllability of smoke drying, obtain or-ganoleptically attractive fish products with increased shelf-life stability, which seems topical for the science and practice of smoking. An integrated assessment of the effec-tiveness of fish products saturation with smoking components by identifying the pres-ence of aromatic smoke components in them, blocking the growth of microorganisms, was carried out in the course of our laboratory studies. Uniform distribution of aro-matic components of smoke in fish snacks helps to reduce the pathogenic number growth of microorganisms during storage. Highly sensitive detection was carried out to determine the nature of changes in fish snacks during storage by using a gas analyz-er “electronic nose”. It was found that samples smoked in an electrostatic field using a constant stirring mode have more stable performance during storage and deteriorate under the same conditions less intensively than samples smoked in a traditional way. During 14 days of storage, deep destruction and decomposition of the muscle tissue of smoked silver carp meat were not observed, which proves the effectiveness of the pro-posed smoking regime.