Every year the range of packaging for bulk products and pasta, consisting of multi-layer polymer films, increases, developing the shelf life of the finished product. Multi-layer polymer packaging is difficult to dispose of, because the complexity lies in the process of sorting, identification and separation, therefore, most often polymeric waste goes to landfills. All this leads to an environmental and economic problem in the country. Currently, various techniques are used to process such mixed polymer waste for the production of secondary raw materials, which are returned to the production cycle. One of such methods is the modification of polymer blends by the introduction of reactive additives. The article is devoted to the study of the effect of ethylene-propylene copolymer on the properties of polyolefin compositions for creating multilayer packaging materials. The studies were conducted in the laboratory of composite materials of the Moscow State University of Food Production. The objects of study were selected from polymers such as polyethylene, polypropylene and a copolymer of ethylene and propylene (CEP), as a link between the polymers. Images were obtained in a laboratory setup of an MFMT type with a receiver. This installation allows to process the polymer compositions without melt mixing. In this paper, we studied the process of modifying polymer mixtures based on polyethylene and polypropylene by CEP in a laboratory setup; complex studies of the rheological and physicomechanical properties of polymer compositions were carried out. On the basis of the conducted research, it was established that the introduction of a CEP in a polyolefin composition leads to stabilization of rheological and physicomechanical properties, and a technology is proposed for producing packaging multilayer materials using packaging waste in the middle layer for contact with food.

The development of modern manufacturing technologies is assured through the integration of automation systems and computer mechanism of process control providing a means for decision making all the way obtaining a product on the lines and manufactories without human participation. Computer programs based on the mathematical models allow for a avoiding the additional costs, making new connection between phenomena and producing a new result. Sugar-beet manufacturing, such as starch manufacturing, differ from other food manufacturing in technology intensity due to a number of operations being carried out while obtaining a final product. This makes the improvement of the manufacturing process highly difficult. Proposed mathematical model of technical-chemical accounting and control of sugar manufacturing is intended for the automatized technical-economic parameters evaluation of the manufactory performance, accounting and control over the performance parameters and allows to control the manufacturing immediately, decrease the computation time over the accounting and control operations of sugar manufacturing significantly. The main process parameters that form the basis of mathematical model are the sucrose recovery from processed beet in percentage ratio to its original mass, the molasses recovery and the sugar lose during the manufacturing process. As usage shows, application package of visual block-modular simulation makes possible to solve difficult problems of programming and simulation of static and dynamic objects of food-manufacturing industry very successfully, to reach the quality improvement and increase sugar recovery from beet, to eliminate routine manual computational operations.

In this article the question on new products creation from fowl of the increased rigidity is considered The nonconventional approach to processing of such raw materials consisting in modification of fowl functional and technological properties by using biotransformation and low-intensive acoustic processing is offered. The comparative characteristic of meat functional and technological properties of turkey shin as well as goose shin that subjected to various influences is given. Organoleptic indicators of finished smoked and boiled products are given.

The developed experimental installation that created for testing and obtaining results during the experimental research of measurement of humidity and temperature in the course of drying and also control of temperature for maturing of chick-pea. Which depends on differences in humidity of parameters of a way between the center and the surface of grain can reach up to 10%. In this case the maximum level of a temperature difference during drying between the center and the surface of grain corresponds to transition from the constant speed of drying, to the decreasing speed of drying and increases at the initial humidity of grain, temperature and speed filtering the moisture absorber. The regress equations for calculating of the maximum value of this size, the same as maximum value of humidity of a gradient in grain and time of achievement of this value. Also it was found that in the course of temperature control of hot grain under the temperature of 45 degrees, characteristic of an binning, redistribution of humidity happens between the center and the surface of grain, the humidity from the center goes to a surface that does more economic in the future drying process.At the same time the efficiency of process depends on humidity and duration of storage of grain and difference between the center and the surface of grain with an indicator of humidity 27.5; 1.4 - 2.7 times are reduce by 13.3% in the course of a binning within 40 minutes, respectively, at 1.3 - 2.0 time, and within 60 minutes. The resulting estimated equation, that defines this level, depending on initial humidity during grain storage. The received equations, define dependence between a difference of temperatures, temperature of drying and drying of the center of grain, also as calculations of the maximum temperature gradient in grain and time of its achievement. Dependences can be used for design the grain drying modes.

Confectionery makes a significant contribution to a daily diet of the population all age groups. These products are characterized by a low content of proteins, food fibers, minerals and vitamins and carbohydrates and fats are high that determines the increased calorie content. Therefore, researches on the improving formula and technologies confectionery, enrichment indispensable nutrient, reducing calorie content are relevant. The purpose of the study became the creation of formula and the production technology of the confectionery enriched with complete protein. Praline covered sweets and covered waffles with fat filling with 100% the substitution of sugar on sugar alternatives are the subject of the development. The work is performed at the scientific research institute of “Food security” of Plekhanov Russian University of Economics. Based on the conducted laboratory researches were chosen the composition of components in the formula of praline covered sweets and covered waffles with fat filling with the high protein content. For ensure high protein content in the product was used the milk protein concentrate in combination with milk whey protein concentrate. Maltit and isomalt were used as a sugar alternatives, sweetener - stevioside. Ingredients such as polydextrose, chicory, inulin were used for increase nutritional and biological values of the products. The nutritional value of the developed confectionary was calculated the received results have confirmed efficiency of the chose formula which is characterized by high protein content. Thus, praline covered sweets and covered wafers with fat filling with the high protein content enriched with increased nutritional and biological value with reduced calorie content, possessing high organoleptic properties were developed.

At present, the domestic market of dairy products is developing rapidly, the number of goat farms is growing, industrial processing of goat milk is being organized - his is a new trend in Russian goat farming. In this connection, it is important to conduct research on the quality indicators of the food and biological value of goat milk to expand the production of specialized food products. The object of the study was the milk of goats of Zaanen breed of the Altai Territory. We used standard research methods for the physicochemical parameters of goat milk. The research results indicate their compliance with the requirements of GOST 32940-2014. Milk goat raw materials. TR. The content of free amino acids, basic minerals, vitamins and fatty acid composition of the fatty phase of goat milk was determined. The comparative analysis of results with literary data indicate that goat milk is a biologically valuable raw material for the production of specialized food products. Using goat milk, the technology of soft goat cheese enriched with functional ingredients: dietary fiber and bifidobacteria has been developed, which makes it possible to refer it to specialized food products. Organoleptic and physico-chemical parameters of soft goat cheese meets the requirements of GOST 32263-2013. Soft cheeses. Technical requirements. Soft cheese is packed in shrink bags under vacuum. The shelf life is 25 days at a storage temperature of (4±2)°C.

Recultivation of saline lands is one of the most urgent problems of agriculture in the Republic of Armenia. The biotechnological methods, in particular the use of biological fertilizers on the base of osmotolerant nitrogen-fixing microorganisms resistant to high concentrations of NaCl, play an important role at the present stage of land restoration. The purpose of this work was to isolate halophilic bacteria from the saline lands of some regions of Armenia, to study and characterize these bacteria, and then to create effective biofertilizer on their basis that promotes recultivation of saline areas. The salt composition of soil samples taken from the saline lands of the villages of Mrgashat, Yeghegnut, Gai (Armavir region), Ranchpar, Sis and Sipanik (Ararat region) was studied during the project. In samples, both the total titer of microorganisms and the titre of nitrogen-fixing bacteria were determined in the respective selective media. Twenty five pure cultures of bacteria were isolated from the samples, and their morphological-physiological and biochemical properties, as well as their nitrogen-fixing activity were studied. As a result, we selected eight cultures with relatively high nitrogen-fixing activity, as well as with resistance to various environmental factors, in particular, to high NaCl concentrations, alkaline pH values and to sharp temperature changes. After an appropriate phylogenetic analysis, the selected cultures can become a potential object for the creation of an integrated biological fertilizer that will promote the restoration of arid and saline lands and the increase of their fertility.

Enzymatic transglycosylation is an effective method for structural modification of biologically active compounds, including high-intensity sweeteners. Enzymatic transglycosylation of Steviol glycosides from Stevia rebaudiana was studied. Bacillus stearothermophilus St-88 was used as producer for cyclomaltodextrin glucanotransferase (CGTase). CGTase can be an effective biocatalyst in the transglucosylation reaction of Rebaudioside A, Rebaudioside D, Rebaudioside M in the presense of cyclodextrins or/and starch as donors. The possibility of obtaining steviol glycosides with different length of side chains was demonstrated. Isolation and purification of individual derivatives (RebD-G1 / G2, RebM-G1 / G2, RebA-G1 / G2) was performed on 10 chromatographic columns connected to each other, Diaion HP-20 resin was used. It is shown that transglycosylated steviol glycosides are excellent high intensity sweeteners that can act as taste modulators for unmodified steviol glycosides.

Due to high demand for multicomponent food products, including plant ingredients, the problem of verification of raw materials becomes urgent. This paper presents a method of identification of fruit and berry raw materials based on the definition of DNA. The DNA test systems are described, the results of their verification are presented and theirs high specificity is proved. DNA test system involves the extraction of DNA from plant materials, amplification reaction and electrophoretic detection. DNA samples were extracted from fresh raw materials. The material of the study was raw materials stored for 14 days at room temperature, frozen raw materials and final products from fruit and berry raw materials (jam, juice, drink), that were heat-treated and containing sugar. Experimental data showed that microbiological spoilage of raw materials, freezing and heat treatment (at a temperature normal for preservation) do not affect the sensitivity of the proposed method of DNA detection. The proposed DNA test systems can be used to determine the species of fruit and berry raw materials in final products, regardless of the technology of their production. However, the sensitivity threshold of the proposed method varies for different types of raw materials. A high threshold of sensitivity of DNA test systems was found in the analysis of DNA of raspberries, kiwi, banana, gooseberries, cherries, as well as products of their processing (jam, juice), where amplification products were detected during breeding 100 times. DNA of strawberry is more sensitive to mechanical stress (when frozen) and high temperatures, that adversely affects the sensitivity of DNA test systems. Also rosehip is characterized by a high level of identification in dry fruits, but heat treatment reduces the threshold of analytical sensitivity of the method.

Flour confectionery is traditionally one of the components in the diet of the population of many countries. The analysis of the dynamics of food consumption in Russia in recent years has shown that the share of flour products in food consumption patterns of Russians has significantly increased and continues to increase (Kiselev, 2010, p. 14-20) For the formulation of sponge cake was used the replacement of wheat flour of the highest grade flour almond and corn. The main goal of the research is to develop a formulation and evaluate the quality of gluten-free biscuit. The recipe of biscuit (basic) №1 was chosen as a control sample. The influence of almond and corn flour on the quality indicators of gluten-free semi-finished biscuit in the ratio from 60:40 to 40:60, respectively, was evaluated. Organoleptic, physico-chemical and microbiological parameters of experimental samples were determined. The recommended ratio of ingredients is 50:50. According to the results of the studies, an optimal formulation and a biscuit gluten-free semi-finished product with the best organoleptic characteristics were proposed, its merchandising assessment was carried out, which includes the determination of physico-chemical, organoleptic and microbiological parameters, and the nutritional value was calculated. Used in the formulation almond flour contained in 100 g of biscuit gluten-free semi-finished product is rich in vitamin E, A, B2, which allows to meet the daily requirement of this vitamin by 35.8%, 21.01% and 20.00%, respectively, phosphorus - by 19.81%, iron - by 18.00%. The resulting biscuit gluten-free semi-finished product can be recommended as a basis for desserts in the diet of not only celiac patients, but also for other groups of the population in need of adjustment of the diet.

One of the effective technological methods of processing plant materials is extrusion. Traditionally, the extrusion processing is subjected to grain raw materials, but it does not contain valuable antioxidants - vitamin C, bioflavonoids, pectin, which are deficient in the human diet. The search for promising sources of vegetable raw materials and their introduction into the recipes of traditionally produced grain extruded products will expand the range and obtain products with high medical and biological indicators. Optimization of extrusion modes will allow you to maintain the quality of the finished product, increase the nutritional value and give the products preventive properties. The authors studied the chemical composition and scientifically grounded selection of vegetable freeze-drying powders - apple, carrot, pumpkin and beetroot as an enriching ingredient in recipes of extruded cereal products. The optimal modes of extrusion were determined: the humidity of the extruded mixture, the extrusion temperature and the duration of the process. Good molding properties and the maximum coefficient of expansion of pellets in samples with 20% content of beet powder in the recipe are noted. The molding of the mixture proceeded without disrupting the process - the tapes were not glued together, no re-extrusion was required; the expansion coefficient was 1.6-1.7 (for control 1.8); the pellets had a glossy surface, a solid structure, the taste corresponding to the supplement. The correctness of the chosen modes of extrusion was confirmed by mathematical processing of experimental data.

Buckwheat buckwheat obtained in the process of processing buckwheat grain is characterized as a useful and nutritious product advantage in comparison with other cereals confirmed by the chemical composition. Special technological features of buckwheat grain is its size and evenness. These signs are very important in the processing of buckwheat, due to the need to divide it into 6-7 fractions by size. The purpose of this work is to study the distribution of the size of the kernel in fractions of buckwheat grain. For the test, batches of Zadritsa grain produced from the buckwheat grain of the Dikul variety, collected in the foothill zone of the 2017 Altai Territory, were selected. The work was done at the Biysk Institute of Technology. At the stage of sorting the peeling products of each fraction, the croup of the caster was collected and the fractional composition of the caster was determined in each fraction, taking into account the set of sieves used to separate the core in each fraction. As a result, it was determined that in each fraction of the buckwheat grain, the size of the kernel has significant deviations downward from the control size. It can be argued that the kernel of buckwheat has a polydisperse composition with sizes of kernel sizes differing from standard up to 30.0%; however, depending on the technology used, the variety and area of grain growing, the number and size of fractions may be different. The authors consider the analysis of the conducted research to assert that the grain kernel does not have a monodisperse composition in each grain fraction, in order to increase the kernel extraction rate, it is advisable to direct the grain to the re-peeling into a smaller fraction.

An article is devoted to the assessment of the planned economic efficiency of the innovative functional flour confectionery products introduction. Based on the analysis of the current state and prospects of development of the functional products market, it is proposed, with help of the theoretical foundations of innovation, marketing and sales policy, to expand the range of functional flour confectionery products (crackers, biscuits, muffins) by introducing into the formulation of non-traditional components, in particular, fine-disperse vegetable and fruit powders, and also the products of chufa tubers processing. The developed innovative technologies ensure the improvement of the chemical composition and consumer characteristics of the finished product, complete more satisfaction of the market needs, make more efficient the financial and material resources using and, as a result, increase the competitiveness of products, achievement of the baking industry effective development. It is proposed to assess the economic efficiency of manufacturing and selling new types of innovative products by determining the selling price and profit with a minimum profitability of 10 %. The calculation of economic indicators for traditional and developed innovative flour confectionery products is presented for comparison. The estimated economic efficiency of the implementation of 1 ton of the developed flour confectionery products is in groups, respectively: functional flour confectionery products from wheat flour of the highest grade - from 7.65 to 14.73 thousand rubles; gluten-free flour confectionery products-17.71 to 26.15 thousand rubles. The necessity and possibility of using domestic fine-disperse vegetable powders obtained by innovative disintegration-convective technology, that allows manufacturers of functional products to ensure stable provision and relative price stability for the used prescription components, are determined. This helps to predict more accurately the volume, quality and competitiveness of products.