The sustainability of the development of domestic livestock and poultry farming is closely dependent on the condition of the feed industry, which, in turn, determines the accessibility of this industry to basic resources, primarily to raw materials. In this regard, it is important to know how much feed production is provided with raw materials, which determined the purpose of this study. Despite the gradual increase in the volume of feed production over the past decades (after a sharp decline in the 90s), there are still a number of problems associated with providing balanced feed diets, including: high consumption of feed per one ton of meat and dairy products. Despite a significant number of publications on the issue of feed production, modern literature does not adequately cover issues linking the production of animal feed with basic components. These circumstances indicate the need for continuous monitoring and comprehensive research in the field of production of both finished feed and the state of its resource base. Such an approach, in our opinion, will make it possible to more accurately formulate strategic programs for the development of not only the feed industry, but also related branches of the agricultural sector. At the same time, it can be assumed that the results obtained will allow us to identify previously unaccounted factors that influence the state of the industry. The research methodology was based on: analysis of the balance of grain resources; study of the geography of production sites of key players in the feed market; comparison of the dynamics of the volume of production of animal feed and premixes; assessment of the number of livestock and poultry in the whole country and in individual farms, as well as the balance of their resource provision; identification of the features of the functioning of industrial enterprises. Along with this, in the context of the implementation of the import substitution policy, the volumes of import supplies of feed components for the production of complete and balanced compound feeds have been investigated. The information received allowed us to conclude that it is necessary to increase the domestic production of components for animal feed. In order to increase the efficiency of feed production and solve the identified problem points in the conclusion, conclusions and recommendations are formulated. Teachers and scientific staff of the Moscow State University of Food Production and the Voronezh State University of Engineering Technologies directly participated in the scientific study.

The article presents the influence of various factors on potato storage losses in the Central region of Russia. Particular attention is paid to the magnitude of losses from mechanical damage, their impact on the indicators: the natural loss of potato mass, technical waste, sprouts and absolute rot. The positive role of the use of treatment of tubers with chemical and biological preparations such as Maxim, Agate 25K, Whist is shown. The analysis of energy costs and the role of logistics. The comparison of electricity costs in the simplest and modern potato storage facilities is given. The authors developed and implemented the system of active ventilation “Agro-7-Microclimate” with automatic maintenance of optimal temperature and humidity conditions of the microclimate.

The structure of freeze-dried strawberries, frozen in the traditional method and freeze-dried strawberries frozen with micro-vibration is shown in this research. Micro-vibrations created in the air of the freezer according to a specific program. A digital frequency synthesizer that generates 250 W/m3 electromagnetic field rectangular pulse packets in the frequency bands of 2,500 kHz to 5,000 kHz creates micro-vibrations. Frozen berries were dried on the lab scale freeze dryer SVP-0,36. The primary temperature was minus 30+1°C. Secondary drying was carried out at a temperature of 38-40°C. The total duration of the drying cycle was 14-16 hours, depending on the size of the strawberries. The final moisture content of the freeze-dried strawberries was 1,5-1,7%. Microstructure, penetration, shear stress, absorption, sorption and sensitive analysis were determined in the freeze-dried samples. It is noted that micro-vibration allows the formation of a fine-crystalline structure of ice and retains the cellular structures in the dried strawberries. Researches of the microstructure showed that freezing with micro-vibration remain 60-70% cellular structures, compared with 25-30% of cellular structures preserved during traditional freezing. It was determined that the use of micro-vibration in freezing allows to improve the structural and mechanical characteristics of freeze-dried strawberries and their preservation during packaging and transportation. The sensitive characteristics of the test samples were almost identical. As a result of the research, it was noted that the greatest effect from micro-vibrations was observed for smaller strawberries.

The article presents the results of a study of the quality of venison and its compliance with the requirements for raw materials for canning by freeze-drying. Investigations of safety indicators were carried out, physicochemical, functional, technological and organoleptic characteristics of venison were determined. Data on the nutritional and energy value of venison in comparison with meat of other farm animals are given.

Among the various methods of preserving fish and non-fish water objects, one of the best, highly effective and most common at present is refrigeration processing, which ensures maximum preservation of the product’s native properties. The large volume of production of frozen hydrobionts on fishing vessels requires using them for processing and selling advanced defrosting methods in trade. The defrosting criterion is not only complete and rapid defrosting, but also ensuring the restoration of the basic properties of the product tissue after this process. Traditionally, hydrobionts are thawed, mainly in water, by immersion or irrigation, in a stream of warm saturated air, as well as in still air. Methods based on heat transfer from water or air from a thermophysical point of view are not perfect, since the process is long due to the fact that the thermal conductivity of the thawed part of the product is much less than the frozen one and this is the reason for the temperature unevenness on the surface and in the thickness of the block. Therefore, promising methods are defrosting methods using volumetric types of energy supply by various energy fields. When high-current and ultra-high-frequency currents pass through the product, electrical energy is converted into heat. In this case, heat is released throughout the entire thickness of the product, the entire block is heated, and at a high speed. It should be noted that a sufficiently detailed mathematical description of the defrosting process in the HDTV field is either absent or is presented in a private description. The well-known scientific works of domestic and foreign scientists, the practical results achieved reflect mainly a narrow solution of a particular technological problem, as applied to a specific design apparatus or installation for high-frequency processing.

Curd whey is a promising ingredient for the production of functional products, in particular instant beverages. The specific features of the mass transfer mechanism of curd whey substances make it difficult to use traditional evaporators in manufacturing practice and dictate the task of finding new and modernizing existing methods for producing concentrated curd whey. The purpose of this work is to improve the process of evaporation of curd whey by the method of direct heating in the production of instant granular beverages. Most of the research was carried out on the basis of the research laboratories of Kemerovo State University. The object of research used cord whey produced at LLC “Anzherskoe milk” (Kemerovo region, Anzhero-Sudzhensk) in accordance with the requirements of State standard 53438-2009 and common methods of evaluation of experimental data. In the process of work, it was established experimentally how the physicochemical properties, vitamin composition and microbiological indicators of the curd whey change with increasing temperature. The dependence of the electrical conductivity on the concentration and active acidity at various temperatures is found. On the basis of the obtained data and materials of preliminary studies, a rational mode of operation of the pilot plant for evaporation of whey was chosen, taking into account the best quality of the product obtained and the possibility of its use in the food industry. It was concluded that direct electrical heating has a smaller destructive effect on the native properties of the original curd whey, and a change in electrical conductivity allows controlling the whey acidity, and also makes it possible to automate control over the solids content and the foaming process during evaporation using direct electrical heating. On the basis of the developed apparatus, a technological for the production of instant granular beverages has been adopted, containing typical technological processes linked with each other by a system of machines in time and space.

The searching for modern biotechnological techniques of obtaining new prebiotic substances, particularly of pectin oligosaccharides (POS) is the scientific and practical value. Pectin oligosaccharides (POS) are obtained by cleavage of pectin macromolecules by chemical or biochemical methods. Pectin oligosaccharides (POS) have great potential for food and feed use. The pectolytic ability of Saccharomyces Cerevisiae yeast has been experimentally proved in the work, providing the possibility of obtaining a life-supporting energy source for their growth from apple pectin solution. Nutrient medium and pectin solvent were natural curd pasteurized whey. In the working hypothesis of the energy use of pectin, the key place is given to yeast enzymes that break down the polygalacturonic chain of pectin endopolygalacturonase and pectin lyase, while the process of demethylation of pectin with pectin esterase occurs. The results of the study confirm the presence of pectinolytic activity in the yeast Saccharomyces Cerevisiae, which ensures the breakdown of pectin to the level of pectin oligosaccharides (POS) and the use of individual polygalacturonic chain monomers in the energy metabolism of yeast.

The article studies the prebiotic properties of a fermented milk product enriched with inulin, curcumin and chromium preparations. The studies were carried out on laboratory mice of patients with type 2 diabetes mellitus, in whom a disease was artificially provoked, in which intestinal dysbiosis occurs. The nature of changes in the number and composition of intestinal microflora was studied, against the background of which the effect of correction of intestinal microflora when using the fermented milk product prebiotic substances was studied. The data obtained after correction by the product indicate the stabilization of the composition of the intestinal microflora in laboratory mice.

The program of the state policy of the Russian Federation in the field of healthy nutrition provides the creation of conditions ensuring the satisfaction of the needs of various groups of the population in a balanced diet. An urgent task is the development of such compositions of innovative multifunctional products that take into account the effect of the mutual enrichment of animal and vegetable products to the maximum extent. The aim of the study is to develop composition for meat-vegetable semi-finished products of high nutritional value to expand the range of high-quality products intended for a wide range of people. The rationale for selecting of plant prescription components for the selection as a source of mineral substances, vegetable proteins, fiber, influence of filler daikon and mung bean on the functional-technological, physico-chemical parameters of minced meat and semi-finished products, presents the results of organoleptic indicators of quality and nutritional value of finished products, the data obtained form the basis for the development of recipes for meat-vegetable semi-finished products.

The aim of the work was to study the technological features of obtaining functional dairy products, due to their enrichment with Jerusalem artichoke powder and red currant juice. To achieve this goal, we used the method of laboratory work with the production of prototypes of fermented milk products, and the subsequent study of their organoleptic properties, as well as the dynamics of fermentation by the titrimetric method. As a result of this, the optimum amount of adding Jerusalem artichoke powder - 5% and redcurrant juice - 3% to sour-milk products without deterioration of their technological and consumer properties was established. The data obtained justify the viability of creating a new line of therapeutic and functional fermented milk products based on the studied plant components.

The processes of forming a gluten skeleton in the wheat dough and its elastic properties have the most important influence on the course of subsequent technological processes: dosing, molding, proofing and baking. The structure formation in baked bread directly depends on how the structure of the billet is formed. The quality of the kneading affects not only the quality of the bread, but also safety of bread. Improving the process of dough preparation allows to obtain high quality products and increase production efficiency. The article investigated the dependence of the time and mode of kneading dough on the quality characteristics of the finished bakery products. According to the results of the experiments, it can be seen that the dough, which over time is not optimally kneaded, adversely affects the rheological properties of the bakery finished products. According to the conducted research, the dough kneading modes for a dough mixer are recommended. Bread baked from dough with rational parameters has a deep deformation and quickly restores its initial form. Thus, bread baked from dough of a long kneading demonstrates less pronounced deformation and worse restores its original shape. A variety of empirical formulas and the ambiguity of the physicochemical properties of empirical coefficients lead to the search for a generalized model of hardening and its connection with the production process and equipment of the object under study.

The substance condensation processes on the seed material in a supersaturated solution are widespread in the processing industries of agrarian and industrial complex. So, this process, regarded as the phenomenon of the sucrose crystallization in the vacuum apparatus, is a hub in the technological flow of receiving crystal sugar. At the same time, prepared initial seed product in the form of finely powdered sucrose varies in shape and size, concentration in solution, etc. However, the theoretical basis of the phenomenon of solid-phase condensation on particles of seed material, as crystallization centrуs, is not well developed to these factors. In the article, to validate a physical and mathematical model of the task, a spherical layer with a center in the ball modelling the sucrose particle is used as the volume of the solution surrounding the sucrose particle. In the analysis of the task come from the results of the problem of the heat transfer in the spherical layer associated with the theory of diffusive transfer of substance. The algorithm of quantitative research on the dependence of sucrose concentration on the parameters and the period of product processing is justified. A numerical experiment used as a means of quantitative analysis of the problem. This experiment revealed the adequacy of the results of theoretical analysis to the physical meaning of the actual process. Important theoretical and practical relationships have been obtained for estimating the mass of crystallized sucrose and the time of desugaring of the solution.