This article provides authors with practical guidelines for developing methodological research, including recommendations on structural components and content requirements necessary to ensure the quality and reproducibility of results. The focus is on the stages of constructing a methodological article, from formulating the research question and justifying methodological choices to principles of reporting and analysis.

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Introduction: Kvass is a fermented beverage that contains nutraceutical bioactive compounds, which are extracted both from the raw materials and during the fermentation process. Currently, kvass is produced not only from grain materials but also from berries and vegetables. Beetroot is rich in nitrogen-containing and phenolic compounds, including betanins, organic acids, sugars, fiber, and contains several macro- and microelements, as well as vitamins. The potential for preserving the original properties of raw materials in fermented beverages has not been sufficiently studied.

Purpose: To analyze the composition of beetroot for use in kvass production technology to create beverages with various functional properties and to explore the feasibility of using beetroot in fermented beverages.

Materials and Methods: The study used beetroot roots of the Beta vulgaris Slavyanka variety, harvested in 2024. Beetroot extracts were subjected to heat and ultrasonic treatments. The composition of the aqueous extracts of beet pulp samples obtained during beet processing was determined. Dry matter content was measured according to GOST 33977, titratable acidity according to GOST ISO 750, and total polyphenol content according to GOST R 55488. Flavonoid and riboflavin contents were determined colorimetrically, and betanin content was measured spectrophotometrically at a wavelength of 535 nm.

Results: Ultrasonic treatment resulted in increased levels of flavonoids, catechins, betanin, and riboflavin. The titratable acidity increased by 4.9% in the beet extract. The reducing substance content rose by 0.47% compared to the control sample.

Conclusion: Using beetroot as a raw material in kvass production can enrich the grain wort with phenolic compounds, including flavonoids, catechins, betanin, riboflavin, reducing sugars, and organic acids, positively influencing the enzymatic activity of yeast and the biological value of the resulting kvass.

Background: Sweet сherries (Prunus avium L.) are valued for their rich nutrient composition and high consumer qualities, but are perishable products. In this regard, the development of a scientifically based strategy for long-term low-temperature storage of sweet cherries without a significant change in its useful properties and contributing to solving the problem of year-round provision of the population with it is an urgent task.

Purpose: Study the effect of various freezing modes and methods (freezing in bulk in the air (BC) at t = -30; -33 and -35 ° С; freezing by immersion in LC at t = -24 ° C) and refrigeration storage periods (3, 9 and 12 months) at t = -24 ° C for preservation of initial physicochemical and organoleptic properties of sweet cherry fruits in long section for development of a system of year-round sweet cherry storage.

Materials and Methods: Sweet cherry fruits of varieties Bujnakskaja chernaja, Valerij Chkalov, Gudzon, Dagestanka, Zhemchuzhnaja, Krupnoplodnaja, Lezginka and Poljanka, collected in experimental plantations of the Dagestan selection experimental station of fruit crops, were studied. The content of pectins and vitamin P in the sweet cherry was determined by chemical methods, and the loss of juice was determined by the difference in mass of frozen and thawed fruits. The tasting score was given on a 5-point scale. 

Results: The most optimal and cost-effective methods of low-temperature preservation of the studied varieties of sweet cherries, ensuring good preservation of the physicochemical properties of fruits, turned out to be freezing in the AE at t=-33°C and immersion in LC at t=-24°C. The decrease in mass concentrations of vitamin P and pectin substances in fruits after their freezing in the AE at t=-33 ° C and immersion in LC at t=-24°C compared to the content in the sweet cherry frozen in the AE at t=-35 ° C was 2.2-2.9 %, while the difference in juice loss was insignificant – 0.3-0.9%. The safety of pectins in fruits by the end of 12 months of cold storage depended on the variety and methods of freezing and amounted to: 83.7 (Pearl) - 89.0% (Dagestanka) (AE) and 84.4 (Zhemchuzhnaja) - 88.2% (Dagestanka) (LC), and vitamin P - 88.6 (Zhemchuzhnaja) - 92.9% (Lezginka) (AE) and 85.5 (Zhemchuzhnaja) - 90.8% (Dagestanka) (LC). By the end of the experiment, the highest overall tasting ratings (4.4-4.7 points) were received by the fruits of sweet cherries of the varieties Dagestanka, Valerij Chkalov and Lezginka, which turned out to be the best in terms of moisture retention, the safety of vitamin P and pectins in them.

Conclusion: The obtained data will serve as an initial reference point for use in technologies of low-temperature preservation of sweet cherries taking into account varietal characteristics and from the position of maintaining its initial physicochemical and organoleptic characteristics at a good level.

Introduction: The high competition in the food industry requires the intensification of technological processes, improvement of product quality and safety, expansion of the product range, and cost reduction. One promising solution is the application of wave and field treatments at various stages of production. In recent years, interest in these methods has significantly increased due to the availability of the necessary equipment.

Purpose: To systematize data on the use of wave and field treatments for the intensification of technological processes and the improvement of product quality, to compare their effectiveness, and to identify advantages and disadvantages in comparison with traditional processing methods.

Materials and Methods: The review included publications in Russian and English indexed in Scopus, Web of Science, eLibrary (RSCI), and other databases. The period covered was from 1963 to 2024. The methodology of the review was based on the PRISMA protocol. Data on the use of treatments for the activation of yeast populations, published previously, were excluded.

Results: Wave and field treatments, including sound processing of various frequencies, electromagnetic radiation, and combined methods, were analyzed. The goals of these treatments in different food sectors and their operating modes (duration, temperature, intensity) were described. The benefits of such treatments were highlighted: reduction in process time and costs, lower energy consumption, decreased waste, reduced thermal impact, increased membrane permeability, improved extraction efficiency, better drying, preservation, and pasteurization. Improvements in organoleptic properties, oxidative stability, and the suppression of undesirable processes were noted. However, drawbacks such as the loss of bioactive substances, deterioration in taste characteristics, uneven treatment, and the need for specialized equipment were also identified.

Conclusion: A universal treatment method suitable for all stages and scales of production does not currently exist. The rational choice of treatment should consider both positive and negative effects, the impact on product composition, and the economic feasibility of application.

Introduction: To improve the efficiency and competitiveness of the dairy industry, it is important to control the quality of dairy products. Infrared spectroscopy demonstrates significant potential for its application in composition measurement, detection of falsifications, and control in technological processes. At the same time, there is no information on the use of IR methods for the analysis of milk souring during storage and processing.

Purpose: The study of optical properties in the infrared spectrum of milk during souring to justify the choice of the spectral range and the most informative control parameters during storage and processing.

Materials and Methods: For measurements, drinking pasteurized milk with a mass fraction of 4.01% fat, 3.37% protein, and 4.94% lactose was taken. The spectral characteristics of reflection and absorption α(λ) were measured in the ranges of 400-2500 nm and 2.5-18.0 microns according to a generally accepted method.

Results: In the near-infrared region, there are absorption maxima at wavelengths of approximately 980 nm, 1200 nm, 1455 nm, and 1930 nm. The integral absorption coefficients calculated both in the entire spectrum and in the maximum regions vary slightly (less than 10%) and non-systematically with an increase in acidity by 6 times during the souring process. Statistical parameters also change slightly and non-systematically. All spectral curves have pronounced left-sided asymmetry and moderate flatness. In the medium-wave absorption spectrum, there is a single maximum at about 9400 nm in the 8000-12500 nm region. The dependence of the absorption coefficient on acidity in the range of 8000-12500 nm is increasing and can be statistically reliably approximated. Statistical parameters do not change systematically with changes in acidity in the mid-IR range. All spectra have right-sided asymmetry and pronounced flatness.

Conclusion: It is most advisable to control the acidity of milk during storage and processing during souring by absorption in the middle IR range, and the most informative spectral region is 8-12.5 microns. The statistical parameters of the absorption spectra of milk in both the near and middle infrared ranges vary non-systematically and, often, insignificantly. All spectra are flat–topped, in the near-IR range they have left-sided, and in the middle IR region they have right-sided asymmetry.

Introduction: Durum wheat forms the primary basis for pasta production due to its high vitreous index, distinguishing it from soft wheat. For a comprehensive evaluation of wheat grain's technological properties in pasta production, it is essential to incorporate structural and mechanical characteristics, such as hardness indicators, alongside traditional quality measures.

Purpose: This study aims to assess the macaroni properties of wheat from various botanical species through an analysis of the physico-chemical, structural, and mechanical characteristics of the grain. This approach facilitates the prediction of product quality at the raw material preparation stage.

Materials and Methods: The study evaluated the following spring durum wheat varieties: Gordeiforme 432, Saratovskaya Zolotistaya, Luch 25, Pamyati Vasilchuka, Tamara, Krasnokutka 13, and Elizavetinskaya, as well as spring soft high-glassiness wheat varieties Saratov 70 and Alexandrite for the period of 2022-2023. A comprehensive assessment of the macaroni properties of these wheat varieties was conducted using standardized methods for grain, grits, and spaghetti evaluation. Additionally, an information-measuring system based on the Do-corder E330 device was utilized to study the rheodynamics of wheat grain disintegration, and the Ametek BROOKFIELD CT3 device was employed to measure the tensile strength of semi-finished pasta.

Results: The findings included a correlation analysis, revealing that the integral indicator of macaroni properties for Triticum durum wheat is the hardness index (strength index). A significant relationship (r*= 0.72 to 0.80) was found between the hardness indicators of wheat and the structural-mechanical properties of pasta. An exponential dependence between flour yield and the wheat hardness index was also established: Vm = 2.757 × 10^4 × exp(-24.65 × Is). Spring soft wheat varieties demonstrated lower strength indices compared to durum wheat varieties. Varieties with a strength index of at least 0.32 Nm/% and a flour yield not exceeding 10% were shown to have superior pasta-making properties. This group includes promising new spring durum wheat varieties from Saratov breeding, such as Tamara, Luch 25, Pamyati Vasilchuka, Elizavetinskaya, and Saratovskaya Zolotistaya.

Conclusion: The application of the wheat hardness index in grain quality assessments for pasta production can enhance the control system for intermediate grain products, ensuring higher quality standards.

Introduction: The crystallization of lactose to separate it from the liquid fraction is a fundamental process in the production of an innovative product - partially delactosed demineralized whey. The technology of its production implies obtaining two valuable products, namely, milk sugar and the most partially delactosed demineralized whey, which has a composition close to the composition of milk and can be used by the enterprise for food purposes, which solves the problem of whey utilization at small and medium-sized milk processing enterprises (20 - 50 tons of whey per day). Most of the scientific works aimed at investigating the crystallization process of lactose rely on the traditional crystallization method. 

Purpose: Theoretical and experimental substantiation of the intensification of the process of crystallization of lactose from condensed NF concentrate of curd whey using cyclic temperature regimes to increase the yield of milk sugar.

Materials and Methods: Тhe initial NF concentrate had a degree of demineralization (48±2)%, contained a mass fraction of solids (55±0.5)%, lactose – 79.6%, protein – 13.2%, ash – 3.7% and other 3.5% in terms of dry matter; the initial temperature was 68 ° C. The experimental sample was subjected to cyclic temperature treatment, which included three sixty-minute cooling to temperatures of 6-8 °C and two fifteen-minute heating to temperatures of 67 °C and 60 °C, respectively. In the control sample, crystallization was carried out in the traditional way. The total duration of the processes for the experimental and control samples was 3.5 hours. During the experiment, the temperature of crystallizate, dry matter content in the intercrystalline solution and crystallizate mass were determined by standardized methods. Analysis, differentiation method and mathematical modeling were used for theoretical study. 

Results: By analyzing the processes of heat transfer, evaporation and crystallization of lactose under cyclic temperature regime, with accompanying evaporation of moisture by air bubbling, mathematical dependencies between the amount of crystallized lactose, the percentage of solids in the intercrystalline liquid and physical and chemical parameters of crystallizate, which in turn depend on temperature, were obtained. The adequacy of analytical dependencies was confirmed experimentally. The results of analytical and experimental studies are presented in the form of graphical dependences of temperature and dry matter content in the intercrystalline solution on the time of the process at cyclic and traditional modes of lactose crystallization.  As a result of experimental studies it is established that at cyclic temperature mode of crystallization the average crystal size increases 4 times and the percentage of crystallized lactose - 1.5 times in comparison with the control sample for which the traditional mode of crystallization was used. This effect is explained by the intensification of the crystallization process due to an increase in the concentration of dissolved lactose during moisture evaporation.

Conclusion: The value of the presented results lies in the possibility of using a cyclic temperature regime of lactose crystallization to increase the percentage of crystallized lactose and the average crystal size. The proposed crystallization regime makes it possible to effectively separate crystallized lactose and simultaneously obtain concentrated partially delactosed demineralized whey.  This solves the problem of whey utilization for food purposes at small and medium-sized milk processing enterprises. The most expedient directions of further research are optimization of temperature regimes of cyclic crystallization process, duration of cycles and search of ways of intensification of this process. The obtained analytical dependences allow to reduce the number of labor-intensive and lengthy experimental studies necessary for the optimization of the process.

Introduction: Sapropel, as a source of humic compounds, holds significant potential for use in vegetable cultivation. Its application improves the agrophysical properties of the soil, enhances the quality of tomato seedlings, and increases nutrient availability for plants. However, studies on the use of soil mixtures based on sapropel and peat-sapropel substrates for growing tomatoes in the foothill zone of Dagestan have not been conducted before. 

Purpose: To study the effect of using soil mixtures based on sapropel and peat-sapropel substrates on the morphological, biological, and yield indicators of determinate tomato varieties to identify the most promising varieties for cultivation in the foothill zone of Dagestan. 

Materials and Methods: The analysis of soil and plant samples was carried out in the analytical laboratory of the “Federal Agricultural Research Center of the Republic of Dagestan” according to GOST standards. The study included five determinate tomato varieties grown in three experimental options: 1 – control without fertilizers, 2 – with sapropel, and 3 – with a peat-sapropel mixture (ratio 2:1). The soil mixture based on sapropel and peat was used in a 3:1 ratio. Five early-maturing varieties from the selection of FGBNU “FNTSO” (VNIISSOK) were tested: Sodruzhestvo, Blagodatny, Voskhod VNIISSOK, Severyanka, and Viking. The experiment was repeated three times. 

Results: The study revealed that the average seed germination rate in the control group was 77.4%, while in the variant with sapropel it was 87.8%, and in the peat-sapropel mixture – 90.6%. Morphological analysis showed that the height of the main stem in plants grown on soil with sapropel and peat-sapropel substrate increased by 14% to 86% compared to the control. The Viking variety had the highest stem height (an increase of 22% and 86% compared to the control) and the greatest number of lateral shoots (an average of 18). On average, the Viking variety also produced the highest number of fruits per plant (46.0 units) and the best yield (42.6 t/ha), exceeding the yield of other varieties by 1.4–12.8 t/ha. The yield of tomato varieties ranged from 24.6 to 44.9 t/ha. 

Conclusion: The use of sapropel and peat-sapropel substrate in soil mixtures positively affects the morphological and yield characteristics of tomatoes and can be recommended for vegetable cultivation in the foothill zone of Dagestan. 

Introduction: One of the quality indicators of flour, cereals, sugar and many other food products is the content of ferroimpurities. Current methods of appropriate control (including those given in numerous standards), as a rule, encompass three operations of magnetic extraction of ferroimpurities, their accumulation and determination of the total mass. However, with a limited (even increased) number of such operations, a certain unrecovered, often significant, particle mass always remains in the sample of the test product, which leads to an error in the control.

Purpose: To present the approbation results of the analyzer created by the authors with the capabilities of automation and digital control of the content of ferroimpurities content, leading to quickly obtaining a more objective result compared to existing control methods.

Materials and Methods: We experimentally obtained a mass-operational dependence of the decrease in the content of ferroimpurities: as they were magnetically extracted from the product, then we found its mathematical dependence - for further extrapolation and calculation of the total mass. As an object of research, samples of such food products as flour, malt, tea were utilized.

Results: The developed laboratory sample of the analyzer and the principle of its operation and test are described. Considering the results of testing the analyzer, the obtained values for the content of ferroimpurities in the test samples significantly exceed the standardized values, which substantiates appropriate decisions on the removal of such impurities from the studied products.

Introduction: The issue of preserving various crops is always relevant. The increasing consumption of eggplants stimulates the search for effective storage methods. In conditions of high demand, it is crucial to minimize quality loss during prolonged transportation and storage. One promising solution is the use of the ethylene inhibitor "Fitomag." This preparation slows down the aging of fruits and maintains their freshness. The impact of "Fitomag" on preserving the quality of eggplants at the technical maturity stage has not been previously studied.

Purpose:To study the impact of the ethylene inhibitor "Fitomag" on maintaining quality and reducing mass loss of fruits during storage.

Materials and Methods: The objects of study were the fruits of eggplant varieties selected by the VNIIOOB branch of the FSBI PAFSC RAS - Black cylinder, Lilac, Diamond and Swan of the technical degree of maturation, grown in the experimental field of the Institute in the open ground, an ethylene inhibitor "Phytomag". The research was carried out in 2020 – 2022. Storage with a natural temperature and humidity regime and a hermetically sealed plastic container were used as equipment. The instrument was a scale and a 1.5 mm medical syringe. The prepared fruits were stored in a 50-liter container and treated with a 3% NaOH solution.

Results: Studies have shown that the treatment of eggplant fruits with an ethylene inhibitor "Phytomag" based on a solution of 3% NaOH in an amount of 1.5 ml per 50 liters of volume allowed, regardless of the variety, to reduce weight loss by 1.2 – 1.3 times and improve the quality of fruits compared to the control. The highest rates were in the Diamond variety. In this variety, the content of the main chemicals, both in control and with treatment, was higher than the rest of the studied varieties. Treatment with the preparation "Phytomag" after six days of storage allowed to improve the quality of eggplant fruits in comparison with the control: varieties Black cylinder – 1.3 times, Lilac – 1.3 times, Diamond – 1.8 times and the Swan variety - 1.2 times.

Conclusion: The use of the ethylene inhibitor “Phytomag” indicates the possibility of its use to improve the quality of fruits during the storage of eggplants.