The preferences of manufacturers and consumers of food products are focused on the use of natural ingredients, including natural dyes. A recognized source of red food dyes as anthocyanins is the wild berry-cranberry ordinary Vaccinium oxycoccos L. The development of an effective berry processing technology, providing the most complete extraction of anthocyanin that compounds into the juice, will allow obtaining berry juice ingredients with a high content of natural anthocyanin dyes and other biologically active substances of berries for use in food formulations. Studies have been carried out on the experimental justification and development of conditions for pre-processing cranberry berries when obtaining juice using various methods (blanching, microwave, ultrasound, enzymatic processing), which provide the most complete extraction of anthocyanin, compounds into the juice. It was found that pretreatment of cranberries during juice production has a significant effect on juice yield, anthocyanin extraction and antioxidant activity of the juice. It was experimentally established that the use of ultrasound and microwave pretreatment of cranberry berries in the developed conditions contributes to an increase in juice yield by 16-27%, anthocyanins - by 1.5-1.9 times, and antioxidant activity of the juice - by 1.1 and 1.2 times. Preliminary stage of blanching and carrying out enzymatic processing using IEC based on Fructocym P-6L and Laminex BG2 is more effective as the juice yield is increased by 2.5 and 1.3 times, anthocyanins - by 3.0 and 2.2 times, the antioxidant activity of the juice increased by 1.3 and 1.25 times, respectively, compared with similar indicators set for juices obtained from cranberries that have not been pretreated. It was found that pretreatment of cranberries does not lead to qualitative changes in the composition of anthocyanin juice compounds and their quantitative ratios. It is shown that the anthocyanin profile of cranberry juices is represented by six anthocyanins based on cyanidine and peonidine, the carbohydrate components are glucose, galactose, and arabinose. The predominant anthocyanins are cyanidin-3-galactoside (24.6-25.0%) and peonidin-3-galactoside (28.7-31.4%).

The issue of obtaining polymeric materials with specified operational characteristics for their use as packing material is under review. The purpose of this work is to determine the influence of polymeric membrane electretic state on storing meat by performing an experiment. It is suggested to use the method of physics modification of polythene membrane surface to protect and to reserve consumer properties of meat products (poultry). The analysis of the membrane antimicrobial characteristics was carried out. Following methods were applied to study modified polymeric packing materials. Microbiological analyses were made according to GOST 7702.2.0-2016 (Poultry slaughtering products, poultry meat ready-to-cook products and the objects of production environment. Sampling methods and the preparation to microbiological analyses). The analysis to determine the chemical substances (model environment) resistance of polymeric material was carried out according to GOST 12020-72 (Plastics. Testing methods of plastics resistance to chemical substances). It has been found out that electretic state of membranes checks the bacteria growth, which cause food spoilage. The more linear travel is, the less impact of corona discharge on material is. That increases the Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM). The impact densification on corona discharge on films reduces the QMAFAnM in poultry packed in these films to a greater extent.

Flour confectionery products with a shelf life of 1 month and more unstable are the most popular type of sweet among consumers. Gingerbread cookies are the second most popular type in this group of products - 16% in the structure of consumption according to the Federal State Statistics Service of the Russian Federation. The shelf life of raw gingerbread with filling depends on the speed of their microbiological spoilage, due to the intensity and direction of the moisture transfer processes. With a high rate of moisture migration, gingerbread cookies quickly become stale, and a low rate of moisture transfer processes increases the risk of mold. We studied the dynamics of changes in the mass fraction of moisture and water activity in various parts of raw gingerbread with filling - in baked semi-finished product and in filling during storage for 3.5 months. The effect of modified starches of three types was evaluated: esterified with phosphate groups (E 1412), acetyl groups (E 1422) and with a combination of phosphate and hydroxypropyl groups (E 1442) on the water-holding properties in fillings. Moisture losses in the filling made with starch esterified with a combination of phosphate and hydroxypropyl groups are much less - 2-2.5 times than when using starches esterified with phosphate or acetyl groups. The rate of the moisture transfer process for products made using different types of starch was calculated by the diffusion coefficient. It was revealed that the moisture transfer rate is minimal for starch E 1442, as evidenced by the lowest diffusion coefficient - 1.097. A scheme is proposed for predicting the preservation of raw gingerbread with a fruit filling based on the results of a study of moisture transfer processes and the characteristics of water-retaining additives (modified starch). The process diagram is presented as a set of subsystems with an indication of the parameters and factors affecting the rate of moisture transfer. The results obtained make it possible to predict the risks of moldiness of gingerbread with fruit filling during storage.

The wide scientific and practical interest to the substances of protein and polysaccharide nature is explained by the diversity of their functions in metabolic processes. Flax seeds are one of the promising sources of high-grade protein, polypeptides, and well soluble polysaccharides. These nutrients are the physiologically necessary components of food and have a great nutraceutical potential. The aim of the research was the study of the processing conditions influence of whole flax seeds and shredded flax seeds on the ratio of the main components - polysaccharides, protein, lipids and their spectral manifestation in the target products - polysaccharide extracts and complexes. Polysaccharide extracts were obtained by aqueous extraction, polysaccharide complexes were obtained by subsequent precipitation from the extracts with ethanol. The extraction products were degreased by treatment with hexane. The following was established. In the mucus of the shell of the whole flax seed, regardless of its variety, polypeptides prevail spectrally in the form of a single broad structured band (1680-1540 cm-1). The protein components extracted from the kernel and the shredded seeds are represented by a doublet of the characteristic bands of Amida-I and Amida-II in the area of 1700-1500 cm-1. Degreasing with hexane does not affect the content of protein components. But these process leads to the removing of mainly saturated and monounsaturated fatty acids that are the part of the lipid-polysaccharide complexes. The spectroscopic research showed a variety of protein-polysaccharide interactions in the processing of flax seeds. Using aqueous extraction in the processing flax seeds is of practical importance for the isolation of nutrients (proteins, polypeptides, polysaccharides) with high nutraceutical potential.

In the practice of the food industry, high-precision and express methods for determining the technological qualities of wheat and predicting the consumer properties of its processed products are in demand. For these purposes it is promising to use a complex indicator of hardness, but today its definition is associated with low accuracy, high labor costs, the use of expensive tools. It is necessary to develop automated systems of the analysis of milled grain in the grinding lines in the milling industry. Such systems can be used to determine the purpose of the flour produced. The article describes the automated system for assessing the technological properties of grain processing products in the grinding process. The system is based on the methods of forming data of the shape and size of particles in the grain grinding streams. To do it the pictures of grinding grain particles taken by the digital camera Sony IMX219 were processed by Raspberry Pi 3 microcomputer with the software that was developed on the basis of library of computer vision algorithms OpenCV. To implement the operation of such a system in the grinding production lines, a laboratory unit was constructed. Since successful analysis of the particles by computer vision needs eliminating the effect of particle adhesion, the joint effect of electrostatic fields and vibration was used for this purpose. The optimal technical parameters were selected empirically - the electrical voltage of about 24 kV and the vibration frequency of the analyzed samples of flour grinding of about 45 Hz. To obtain high voltages the generator of short pulses based on high-frequency thyristors ТЧ63 was used. Changing the voltage supply of the generator the output voltage can smoothly be changed from 1 to 35 kV. One pin of the high-voltage power supply is grounded, the second pin is connected to the sensor-registrar of grinding particles. The algorithm of estimation of wheat hardness based on the data about shape and size of the particles in the flow of grinding grain is developed - the corresponding regression equation is formed. To assess the accuracy of the algorithm, the results of the hardness evaluation of grain samples were compared with the reference method - in terms of micro hardness - of the ability of grain to resist deformation (indentation). Micro hardness of grain was evaluated with the hardness test machine PMT-3 with a square pyramid. The established empirical dependences make it possible to estimate the hardness of grain with an accuracy of at least 3%. Due to this express assessment of the technological properties of grain processing products, it is possible to control the grinding process and adjust it to improve efficiency.

The purpose of this work is to study the functional and technological properties of sprouted rye grain, which can be used to enrich and create the necessary structure of a wide range of food products. The dynamics of functional and technological characteristics of its various fractions is studied. The results of studies of functional and technological properties of the application of the developed product for various technological purposes can be used in the development of formulations of various multicomponent, including specialized food products.

The relevance of researches in the field of expansion of products of the increased nutrition value is proved by state policy of the Russian Federation in the field of healthy food of the population. Need of development of technologies and prescription structure of mixed purees of the increased nutrition value from paste of the topinambur and berry raw materials growing in Krasnoyarsk krai is proved. Comparative results of organoleptic assessment, composition of physiologically functional ingredients, assessment of nutrition value of new types of mixed purees, and also microbiological indicators of the packed mixed puree in the course of storage are presented. Influence of the studied indicators on a complex indicator of quality is established.

The confectionery industry has the relevant task to extend a range and increase a production of enriched products. The purpose of the study is to develop of the composition cake formula enriched by milk protein. The subject of the development is a cake with a high content of milk protein concentrate with 100% the substitution of sugar on natural sugar alternatives and addition of rosemary and/or chicory extract depending on the formula. The work is performed at the scientific research institute of “Food security” and the department of commodity science and commodity expertise of Plekhanov Russian University of Economics. Based on the conducted laboratory researches were chosen the composition of components in the formula of enriched cake. For ensure high protein content in the product was used the milk protein concentrate with protein content at least 85% in dry matter. Trehalose were used as a sugar alternatives, sweetener - fructose. Ingredients such as chicory, rosemary extract were used for increase nutritional and biological values of the products. The nutritional value of the developed cake was calculated the received results have confirmed efficiency of the chose formula which is characterized by high protein content. The quantitative protein content was confirmed by the Kjeldahl method. The assessment of quality the developed products was conducted by organoleptic and physico-chemical parameters during storage process. It was established that the developed composition ensures the quality safety of enriched cakes for 35 days. Thus, based on the conducted researches has been developed formula of cake enriched with milk protein, biologically active substances of plant raw materials, with full of substitution of sugar on natural sugar alternatives, with reduced calorie content, long shelf life. The range of enriched flour confectionery was extended.

Modern manufacturing enterprises operate in a highly competitive environment. To ensure stable operation and development of production, managers need to set the task of releasing safe products when meeting the requirements of the law and delivering to the market products demanded by the consumer. Compliance with the requirements of ISO 22000 The creation, implementation, maintenance of Hazard Analysis and Critical Control Points (HACCP), especially in the production of new types of raw ingredients and finished products, is a strategic decision that will help the company bring its safe products to the food market and reliably gain a foothold as a bona fide producer. In the article, the authors propose the use of IDEF0 modeling methodology for translating strategic plans based on documents into the model format. The advantages of the IDEF0 methodology are a well-tested language and a comprehensive system modeling technique. The formed IDEF0 models are well structured, easy to understand, easy to modify and use, and at the same time they can be expanded to any depth of detail and allow you to comprehensively structure the entire production process. The presence of the IDEF0 model facilitates the study of the production process, the construction of flow charts, risk analysis and the development of a safety management model for manufactured products based on the principles of HACCP. The authors considered the technological process for the production of whole-ground flour from germinated wheat grain from the point of view of safety of the obtained raw ingredient. A flowchart of the production process was developed, based on the identified unacceptable risks, critical control points were identified, each of which is documented in the form of a HACCP plan, which will allow the manufacturer to receive a guaranteed safe raw material ingredient and use it in food production.

The purpose of the current paper was a comprehensive study of the rheological characteristics of the dough and water suspensions based on samples of rye flours; samples of flour obtained from the varieties of white rye bambyshev and Sunny Memory, and composite mixtures with carrot powder on their basis, as it is known that the physical properties of the studied systems determine the quality of the finished product. “The falling number” was determined by the method of Herbert of Partena. The study of the rheological properties of water suspensions was carried out on the device “Viscograph” of the German company “Brabender”. Rheological properties of rye dough and mixtures with carrot powder were investigated in the Protocol Chopin + device Mixolab. The data obtained during the work of the Mixolab is reflected in the Profiler-a diagram with six axes, each of which corresponds to a certain quality parameter. The results of the study indicate that in mixtures with vegetable (carrot) powder, in comparison with the pure component, the humidity and the “number of drops” increase by an average of 15%. The dough becomes less blurry and sticky compared to the control (rye flour), that is, the structure is optimal for obtaining the final product. The study of the rheological properties of water suspensions in the rotation mode showed that the dosage of vegetable powder increases the maximum viscosity of the system in all versions of the experiment by an average of 290 units of viscograph, which is about 35%; also installed the performance of the corresponding systems (peeled rye flour and peeled rye flour + carrot powder; flour belozernoe varieties of winter rye Memory Babicheva and flour from belozernoe varieties of winter rye Memory Babicheva + carrot powder; flour of rye belozernoe varieties of Honey and Honey + carrot powder).

This paper describes studies that confirm the possibility of using whey protein microparticulate in semi-hard cheese technology such as “Russian”. The introduction of a microparticulate into a normalized mixture changed its composition, which had a negative effect on the rennet coagulation process, increased the duration of coagulation and decreased clot strength. The relative value of the strength of the clot justifies the feasibility of using no more than 10% of the microparticulate in the composition of the normalized milk mixture. To obtain the standard duration of rennet coagulation, as well as condensation of the clot, the following technological parameters were proposed: clotting temperature 35°C, pH 6.4, the proportion of milk-clotting enzyme preparation 0.04%, calcium chloride - 40 g of anhydrous salt per 100 kg of normalized milk mixture. When forming a rennet, the particles of the microparticulate penetrate into its cells. In order to prevent microparticulate particles from entering serum, their average diameter should be in the range of 0.5 - 10 microns. The formation of the required range of microparticulate particle sizes is possible by a directed change in the technological parameters of microparticulation (temperature and intensity of mechanical stress). Based on data on the content of soluble nitrogen, the intensifying effect of microparticulate on the maturation of cheese is shown. The finished product was characterized by a higher mass fraction of moisture in comparison with the control. This fact, combined with a higher content of whey proteins, increases the yield of cheese. The developed technology of rennet semi-hard cheese “Russian” with a microparticulate whey protein allows you to replace some of the expensive raw components with a whey modification product, and therefore return the by-product to the main production.

Grain raw materials are the most common raw materials for the production of several of alcoholic beverages: vodka, whiskey, gin, sake. Whiskey is one of the most popular drinks in the world. The purpose of this paper is to study the effect of microwave radiation on the water-alcohol solution during ripening whisky distillate without loss of quality characteristics. During the research we used classic raw materials for the production of «whiskey» drinks and generally accepted methods for evaluating experimental data. Wood chips are an economical alternative to French or Serbian oak barrels. The experiments were carried out using oak chips «Sladkaya Vanil» with periodic microwave exposure to the treated medium. Oak chips were through the stage of roasting in a special furnace without the use of any chemicals. The selected material - French oak - has a relatively large pore volume, which allows a significant effect on the distillates. In the process of performing the work, the results of a study of the optical density, content of polyphenols and dry substances in aged temple distillate for 350 days of exposure. At the final stage of studies in order to determine the content of volatile organic substances, the studied aged temple distillates are analyzed by chromatography-mass spectrometry. Analysis of the obtained data allows us to determine the rational parameters of the maturation process of the whisky distillate, allowing it to be reduced by 3 times. The research results indicate an intensification of the maturation process of the whisky distillate, with its periodic microwave processing with oak chips.

The previous researches carried out using 0.15 m diameter oscillating apparatuses did not enable us to comprehensively investigate the issues of heat transfer, defrosting, grinding and apparatus power consumption. The factors defining the efficiency of frozen fruit processing were evaluated in the article as well as the constituents of thermoanalysis and power inputs were analyzed and the recommendations on the constructive design of oscillating apparatuses were developed. The vessel of 0.42 m diameter has jacketed walls. The space between them is filled with water heated by tubular electric heating elements. The vessel is equipped with an oscillating plate of 0.416 m diameter and 0.003 m thickness, perforated with the holes of 0.003 m diameter. Free section ratio is 16.5%. The rod and the plate are caused to move back-and-forth vertically with given amplitude and frequency values. The apparatus was loaded with frozen rowanberries and chokeberries and water providing solid phase (S) - to - liquid phase (L) ratio j = 0,2-0,4. The availability of the jacket allowed us to regulate the heat supply to the processed system at the given moment of time and in the required amount. The curves of dry water-soluble substances extraction from frozen rowanberries and chokeberries in 0.15 m and 0.42 m apparatuses are similar to each other, at the same time power inputs are identical and characterized by almost the same dependencies. It allows us to take power inputs in the transition to bigger size apparatuses as proportional to specific power inputs measured in 0.15 m diameter apparatuses. Considered all, the obtained results show the reasonability of using 0.42 m diameter oscillating apparatuses equipped with a heat-exchange jacket for frozen fruit processing.