The process of publishing an article in the journal begins from the moment the authors upload the manuscript to the electronic system of the journal, followed by a thorough process of reviewing the manuscript and revision by the authors. Sometimes the process of waiting for publication can take a long time, and preprints can help shorten the time frame and make research results available before official publication. Preprints are becoming more and more popular, allowing scientists to quickly exchange information. First of all, preprints spread in the fields of physics, mathematics and computer science, and later in the field of biology. Currently, preprints have appeared in the field of food technology. Authors publish preprints in the public domain to speed up the process of publishing their research data. A number of researchers in the field of preprints support the growing trend of their dissemination, others express concerns. We tried to consider examples of using preprints in the food industry.

Special attention is paid to changing the properties of food raw materials, semi-finished products and finished products. The experiment is connected with the development and technology of obtaining modified starches and starch-containing products with new physico-chemical and consumer properties. Starches belonging to its various types were purposefully selected for research: tuberous (potato) and grain (buckwheat). The chosen method of exposure used the energy of microwaves in the centimeter range with a frequency of 2.45 GHz. Such a small energy of MVI corresponds to the energy of rotation of atoms in molecules around the valence σ-bond and contributes to the emergence of rotational isomerism. The possibilities of controlling the properties of starch by changing the conformation of the polymer chain under the influence of microwave radiation are considered. The optimal technical parameters of microwave processing with a frequency of 2.45 GHz for the indirect activation of baking yeast through starch products have been determined. A technology of indirect energy transfer to baking yeast due to processed starch products has been developed. Methods of starch modification to change their moisture-absorbing ability have been found. Pretreatment of dry native potato starch with microwaves for 10 seconds allowed to increase the moisture absorption capacity of starch slightly (by 1.1 times), the subsequent increase in the time of microwave processing has already significantly increased (by 2-2.4 times) the moisture absorption index compared with the control sample. The greatest adsorption of water, within the time intervals set by us, occurs after the treatment of MVI for 15 seconds - an increase of 2.4 times. For buckwheat starch, the optimal time of exposure to MVI is 25 seconds, and the effectiveness of exposure to MVI is lower (1.6 times) than that of potato starch.

The contents of a chicken egg contain in an optimal ratio all the nutrients necessary for the development and maintenance of the life of the human body. However, even with relatively short storage, the properties of eggs change noticeably for the worse. Currently used pasteurization, as well as the most common methods of preserving liquid egg products – drying and freezing do not provide microbiological sterility and stability of the properties of the product during its long-term storage. As part of the research, it was found that high-pressure treatment not only inactivates microorganisms, but also gives new useful consumer characteristics to food products. The paper considers the issues of determining the dispersed composition of egg white samples by microscopy. The analysis of the dispersed composition of egg white after the action of various fixed pressure at room temperature was carried out. The dependences of the area and the average diameter of the particles in the protein on the pressure are determined. A mathematical model of the kinetics of denaturation and coagulation of egg white particles after its treatment with external hydrostatic pressure at room temperature is proposed. It was found that with increasing pressure, the average equivalent particle diameter in an egg white sample increases after pressure treatment. After the action of a pressure of 1009.9 MPa, the average equivalent diameter of the sample particles increases by 3.799 times, compared with the average equivalent diameter of the particles in egg white treated with a pressure of 220.4 MPa.

Traditional technical solutions in the field of enzymatic hydrolysis of starch and starch-containing raw materials involve multi-stage water-enzymatic treatment of the substrate including the stages of cooking, liquefaction, dextrinization, evaporation and drying. As an alternative to this multistage technology, the use of extruders is proposed, which, in addition to the production of food, ingredients and feed, can be used as chemical reactors, replacing traditional batch reactors. The study of the influence of operating extrusion parameters, moisture content and dosage of a thermostable amylolytic enzyme on the process of starch extrusion and the degree of its hydrolysis in the chamber of a twin-screw extruder was carried out. It was found that the temperature range 112-122 ° C is optimal for the biocatalysis process. The maximum dextrose equivalent of 13.6 was achieved with a moisture content of 36% and a dosage of α-amylase of 6 amylolytic units per 1 g of starch. It has been shown that the dextrose equivalent during the extrusion of starch with a given amount of enzyme at a moisture content of 20% was 12.6. The residual amylolytic activity of the extrudates varied in the range from 0.2 to 0.55 units and depended on the initial enzyme dosage. It indicates incomplete inactivation of α-amylase during extrusion even at temperature conditions exceeding the α-amylase temperature optimum. It was found that, in contrast to the extrusion of starch without an enzyme, an increase in the moisture content upon the addition of α-amylase promotes an increase in solubility and a decrease in the water-holding capacity of extrudates. The results of the study showed the possibility of carrying out a continuous biocatalytic reaction of starch hydrolysis directly in the extruder chamber. It makes it possible to obtain hydrolysates with low moisture content in one stage, excluding the stages of water-heat treatment of low-concentrated starch media, their evaporation and subsequent spray drying.

The aim of the study was to assess the effect of the quality of nuts and peanuts and an increase in storage temperature on the safety of glazed sweets with bodies made of praline and praline-type candy masses. The instability of the quality of the incoming raw materials necessitates the control of quality indicators and the establishment of additional requirements for the indicators of microbiological and oxidative deterioration in order to guarantee the specified shelf life. The peroxide number of the fat fraction used as nut raw materials of almonds and peanuts was in the range from 0.2 to 9.0 mmol act.О2/kg, acid number - in the range from 0.6 to 4.0 mg KOH/g. It is shown that an increase in the storage temperature of sweets with shells based on nuts and peanuts from 18 °C to 27 °C leads to an increase in the rate of microbiological processes by 1.2 - 1.5 times. It has been shown that when the ratio of the amount of Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM) in the glaze is up to 1.0×102 - 2.0×102 CFU/g and molds up to 1.0×102 CFU/g, the risk of lipolytic changes is minimal during a long period of storage of sweets. To ensure safe levels of microbiological indicators and reduce the risk of lipolytic spoilage of sweets during storage, it was proposed to establish additional requirements for the content of molds in the mass of pralines and pralines, as well as in the glaze - no more than 50 CFU / g.. The obtained patterns make it possible to predict changes in the quality of glazed sweets and can be used to substantiate additional requirements for the quality indicators of the raw materials used in order to reduce the rate of oxidative and microbiological processes and increase the shelf life.

The article considers one of the aspects of the problem - the treatment and prevention of diabetes mellitus using a phytocomposition compiled on the basis of plants of the domestic flora. The components of the composition are plants growing in Tajikistan and having a reliable raw material base. And since interest in the treatment of diabetes mellitus has recently grown due to the appearance of coronavirus infection and its consequences, the relevance of this fragment is clearly expressed. And especially attractive is the fact that it is the natural composition that is being investigated for this purpose, which is also distinguished by its novelty. The proposed complex in the form of dry extracts showed hypoglycemic activity. In this regard, phytochemical studies were performed on the polyphenol complex and vitamin C, which showed a positive result. These studies were carried out using a spectrophotometer. Licorice was chosen as the dominant pharmacological indicator: at the same time, a triterpene complex with a predominance of glycyrrhizic acid was determined, affecting the antidiabetic effect, which was tested and proved, in turn, on a model of diabetes mellitus. It turned out that the content of glycyrrhizic acid in the dry extract is 6,197%. Thus, the presence in the studied phytocomposition consisting of dry extracts of licorice, galega, linden, nettle, mint, rosehip, polyphenolic complex and vitamin C was confirmed, and a significant role in this complex of licorice was noted.

Providing the domestic livestock and poultry farming actively developing in recent years with effective and inexpensive medicines for animals, including for increasing the competitiveness of domestic products in export by increasing the profitability of production and reducing the cost of veterinary and sanitary measures is one of the priority tasks of the Strategy. scientific and technological development of the Russian Federation. One of the key tasks for creating safe and high-quality food is the development, production and rational use of effective and safe means of protecting the health of farm animals. The purpose of our review is to substantiate the development of innovative means of protecting the health of farm animals through the use of low doses of the antibiotic amoxicillin in combination with succinic acid. The prospects for the development of veterinary drugs based on amoxicillin are due to a wide spectrum of bactericidal action against aerobic gram-positive and gram-negative bacteria, good solubility, bioavailability, rapid absorption from the gastrointestinal tract, which is not influenced by food intake, high resistance to gastric juice, which allows you to effectively use it not only in injectable, but also in oral dosage forms. But the susceptibility of bacteria to antibiotics is seriously reduced when bacterial cells form the so-called biofilms - resistant conglomerate colonies surrounded by extracellular polymeric substance. The dense structure of cell colonies in biofilms and the presence of a polymer matrix covering them significantly complicates the contact of antibiotics with bacterial cells. Because of this, the resistance of bacteria to antimicrobial drugs in biofilms is much higher compared to single bacteria. Therefore, infections associated with the formation of biofilm pathogens are much more difficult to treat with antibiotics and often become recurrent. Given the prevalence of such infections, it is advisable to develop an antibacterial drug containing the antibiotic amoxicillin in combination with a component capable of causing the destruction of biofilms. This component is succinic acid. The mechanism of this phenomenon is explained by the fact that succinic acid promotes the destruction of bacterial films and, thus, an increase in the area of contact of antibiotics with bacterial cells.

Grain crops play a special role in the technology of functional products and formulas. Grain makes up a significant part of the raw materials of food and processing industry enterprises, thereby forming intersectoral proportions not only in agro-industrial production, but also in the entire economy of the country. In this regard, oats and barley are the most promising raw materials for the production of protein-lipid cereal formulas. These crops are the most common and important grain crops in the Russian Federation. They are able to form cost-effective, stable grain yields in a wide range of soil and climatic conditions. Modern varietal policy, the principles of functioning of the grain market presupposes the use of a wide range of varieties that differ in a complex of biological and economically valuable characteristics in the food production, since the genetic potential of the variety largely determines the level of yield and product quality. The selection of naked oats and barley is relevant, as these grain varieties are of valuable quality and more technologically advanced in processing compared to filmy grains. 27 varieties of barley and oats (naked and filmy subspecies) obtained from the world collection of the Federal Research Center of the All-Russian Institute of Plant Genetic Resources named after N.I. Vavilov (VIR) were studied. The following characteristics were measured and calculated for selected barley and oat varieties : geometric grain characteristics (linear dimensions, outer surface area, sphericity, grain volume, grain volume to outer surface area ratio); grain volume, the ratio of grain volume to the external surface area; grain density (physical density, bulk density (nature), mass and volume of 1000 seeds). The moisture, protein and fat content of oat and barley grains were also studied to assess the nutritional value of oat and barley grains. As a result, two naked varieties of oat ("Samson" and "Percheron") and two varieties of barley ("NUDUM 95" and "Omsk naked 4") were selected. They are characterized by an increased protein and fat content, increased density and sufficient grain size. The characteristics of selected naked barley and oat varieties exceed those of standard varieties and have the necessary biochemical properties. In this regard, they can be recommended as raw materials for technologies of protein-lipid-carbohydrate  grain composition with a balanced nutrient composition for subsequent use for functional and children nutrition.

On the basis of modern achievements in the effective replacement of fossil fuels in heat supply systems with heat from renewable and secondary sources, a heat pump technology for the production of bakery products using a two-stage vapor compression heat pump has been proposed. The modes of operation of the heat pump, which provide the preparation of heat carriers of different temperature potential for energy-efficient implementation of the technological process, have been established. In accordance with the methodology of exergy analysis, the influence of internal and external energy losses on the technological system of production of bakery products is considered. The total amount of internal exergy losses associated with the irreversibility of real processes included losses from a finite temperature difference as a result of recuperative heat exchange between material and heat flows; electromechanical losses for the operation of machine drives; losses in case of irreversible change in the properties of intermediate products; hydraulic losses caused by a sudden increase in the specific volume of the coolant when it enters from the pipeline into the working volumes of the apparatus. External losses are associated with the conditions for the interface of the system with the environment. The exergy analysis showed that the exergy efficiency for the technology of obtaining bakery products using PCHM is 16.35%, which is 5-7% higher than that of the known technologies. When a technological system passes into a state of equilibrium with the environment, this part of the energy is used in a useful way in the thermodynamic processes of the proposed technology.

The development of the "digital" economy in Russia is an important strategic direction that determines the competitiveness of the country in the national and global market. In order to determine the sufficiency of measures taken to increase the digitalization coverage of agriculture in the Russian Federation, the state and trends in the development of digital technologies in the industry are analyzed. Along with this, Russia's place in the ranking of world states on the use of the digital economy and the use of technologies intended for this purpose has been established, the reasons preventing their development have been identified. The obtained results showed that the lag in the field of digitalization is especially characteristic of agriculture, despite the objective predisposition of agricultural production to the use of digital technologies. Teachers of the Moscow State University of Food Production were involved in the study as experts.
The hypothesis is put forward that the measures taken by the Ministry of Agriculture of the Russian Federation, regional agribusiness management bodies, agro-industrial organizations and farms will contribute to leveling the separation of the industry from other spheres of the economy based on the problems identified during the analysis and substantiation of recommendations in the field of digitalization of various spheres of the agro-industrial complex.

This paper addresses the problem of plotting development trajectories of multiple subsystems forming a single macrosystem. One example of such subsystems is manufacturing enterprises whose business activities can be described by a multitude of indicators. Development trajectories can be used to analyze the dynamics of both individual enterprises and their groups (industry sec-tors) without aggregating information. Input data for analyzing a company’s activities are fed from its accounting records, which serve as a knowledge base for making management decisions. This requires developing a methodological framework for the analysis and evaluation of strategic man-agement initiatives and strategic management decisions under conditions of certainty, uncertainty and risk, which is especially important for innovation and allows the use of cluster analysis. Plot-ting a development trajectory in the form of a phase portrait, which includes both indicator values and their first and second derivatives, allows forming clusters of the closest trajectories. Such clus-ters provide additional tools for managing enterprises or entire industries to maximize their effi-ciency by forecasting enterprise development, refining implicit development criteria, and account-ing for poorly formalizable business conditions. Plotting clusters requires introducing a metric in the phase space to account for the properties of development trajectories. For this purpose, a gen-eralized metric was introduced that takes into account the correlation matrices of subsystem indi-cators as temporal series. When forming phase trajectory clusters, it is possible to determine ex-pected parameter values at different planning horizons by extrapolating average phase trajectories, and to identify the convergence and bifurcation points of individual phase trajectories. This pro-vides a universal big data processing technique for analyzing the behavior of a macrosystem and choosing an appropriate management strategy for it.

The article shows that the main direction of increasing the efficiency of modern food production is digitalization and comprehensive automation of all its spheres and stages, ensuring the unification and labeling of industrial products. A special place in this direc-tion in terms of science intensity, complexity and labor intensity of processes is occu-pied by the automation of processes for labeling finished food products. In modern pro-duction processes, the labor intensity of marking operations is a significant part. Almost the entire range of food products is subject to labeling. The article shows that, for exam-ple, only in the dairy industry in the shops of finished dairy products, the labor intensity of marking operations exceeds 13%. The constantly growing complexity of quality con-trol of manufactured food products and their multiple falsification are emphasized. Very often, the composition and functional aspects of food products are incomprehensible to consumers at first glance. The labeling of food products, applied to the packaging of the product, allows, in a concise form, but at the same time, to convey to the consumer quite fully important information about the product: the date of manufacture of the food, its manufacturer, information on the quality characteristics, quantitative composition of food products, its nutritional value etc. Existing methods and means of marking are con-sidered and analyzed. The advantages and disadvantages of existing systems are shown. The relevance of the topic, research objectives are determined. The article analyzes the possibility of using computer vision systems to automate the quality control of labeling of dairy products. The studies carried out made it possible to conclude that the use of a technical vision system for these purposes is promising. The composition of the tech-nical vision system is presented. The most effective algorithm for the processing of the resulting image has been selected. The optimal type of camera is proposed, the charac-teristics of the developed system of automatic quality control of marking are given, in-dicating the exposure time and the time of verification after image transformation. Vari-ous levels of the image are presented and their influence on the quality of the result ob-tained is considered. Using the selected algorithm, experimental research was carried out on scanning an object with our technical vision system, and the choice of the optimal location of video sensors was carried out. A block for processing the input image and scanning of boundary installations for both sides of the scanned object has been devel-oped. As a result of the research carried out, the article concludes that it is promising to introduce a digital system for automatic quality control of labeling of dairy products based on the use of a computer vision system.