Recently, the breadfruit (jackfruit) is gaining popularity in the world, especially among vegetarians, due to the fact that its fruits give energy due to the presence of simple sugars (fructose and sucrose) in it, while it does not contain fat and bad cholesterol, making it an excellent source of energy. In order to preserve this product, it is recommended to use biodegradable polymer coatings to increase shelf life with maximum preservation of nutritional value. The aim of the work is to develop rational operating parameters for drying jackfruit slices with protective biocoating and to simulate heat and mass transfer. To achieve this goal, the kinetic laws of the process of convective drying of jackfruit slices as a two-layer object were established and the curves of the rate of water removal were constructed. When varying within the technological limitations of the parameters affecting the intensity of dehydration, the specific productivity of the process and its rational value, depending on their value, are determined. Based on an analysis of the laws governing the processes of transfer of thermal energy and matter, their specific features are revealed when moisture is removed from a two-layer object. The model of transfer of thermal energy and matter was numerically solved and the evolution of temperature fields in the sample during drying was calculated. The results made it possible to determine rational dehydration regimes that ensure stability on the surface of the slice of the applied protective coating, which helps to increase its shelf life at a final moisture content of 25%, as well as reduce the energy intensity of the dehydration preservation process, which is substantiated. The possibility of using a biopolymer coating based on sodium alginate when drying jackfruit slices is substantiated.

The influence of powdery buckwheat malt extract based beverages on the adaptive capacity of the body, indicators of vegetative and central regulation, the level of energy supply to the body, the psycho-emotional state is studied. The research was carried out with medical diagnostic equipment (Omega-2M complex). It was found that a ten-day course of beverages consumption with a 99.99% chance leads to an improvement in cardiac monitoring, with an improvement of at least 15% with a 97.2% chance. There is an improvement in the Health index (an integral indicator of health status) after the course of beverages consumption if its first indicator (heart rate) does not exceed 0.76. If the heart rate of the subject is between 71-87 beats per minute, the course of beverages consumption leads to an improvement in the integral index of health status and heart rate.

The object of research was sugar beet root crops that was infected with mucous bacteriosis; cell juice and sugar beet semi-finished products. The purpose of the research was to establish patterns of changing the quality of technological juices with the introduction of an enzyme preparation of glycosidase action in the process of extraction of sucrose from bacterially infected sugar beet. The prerequisites for the use of the glycosidase enzyme preparations in the processing of the bacterially infected sugar beet were theoretically justified. Based on the physical and mathematical modeling of the processes of extraction of sucrose and lime-carbon dioxide purification of diffusion juice, the dependences of the change in technological parameters on the dose of administration of the glycosidase enzyme preparation and the degree of infection of the sugar beet cell juice with mucous bacteriosis were revealed. There was shown the role of enzymatic processing in improving the quality of technological juices, including an increase in sucrose content in purified juice by an average of 2.2%, an increase in the effect of purifying diffusion juice by an average of 3.5%, a decrease in turbidity of purified juice by 20%, which can provide an increase in the quality and yield of white sugar by 1.1%. The required state of the food system with optimal (maximum) indicators of the coefficient of desirability from 0.63 to 0.99, which corresponds to a good and very good level depending on the degree of infection of root crops, has been achieved. Further research will be aimed at substantiating the conditions for the rational use of enzyme preparations of glycosidase action in the optimal combination with other technological aids in the extraction of sucrose from the bacterially infected sugar beet.

In this work, the effectiveness of the breakdown of wheat bran polysaccharides by acid and enzymatic methods was investigated. A comparative analysis of the biotransformation of plant polymers of native and mechanically activated wheat bran multienzyme complexes: amylolytic, glucolytic and cellulolytic action. In order to modify the protein components of wheat bran, a composition of amylolytic and proteolytic enzyme preparations was used. The quantitative and qualitative composition of mono- and disaccharides in the obtained hydrolysates was determined by the HPLC method, the content of amine nitrogen was determined by the Pope-Stevens method. It was found that high-temperature chemical hydrolysis of polysaccharides produces a high level of pentose-62.4 mg/g of raw materials; the total content of mono- and disaccharides increased to 125.6 mg/g of wheat bran. When the enzymatic method of processing both native and mechanically processed wheat bran complex of drugs Glucolux A (1%), Amylolux ATS (0.5%), Cellolux (0.5%) determined the highest total content of mono- and disaccharides - 215.2 and 216.8 mg/g of bran, respectively, which is higher by 1.7 times in comparison with the composition of proteolytic enzymes. The content of amine nitrogen at bioconversion by a complex of enzyme preparations of protease acid and Bioferm was found to be 39.52 mg/g of raw materials.

The fungicidal activity of “Biopag” preparation during autumn spraying of tubers was studied. The aim of the research was to study the effect of autumn treatment of tubers with “Biopag” on the microbiological state of tubers and losses from diseases, as well as to identify the most effective doses of the preparation that provide the maximum protective effect when storing potatoes. For processing, tubers of two varieties of potatoes of the same ripeness group (early ripe) were used - early Zhukovsky and Red Scarlet. The treatment of tubers was carried out two to three weeks after harvesting by spraying them from a low-volume sprayer PUM-30 MK with a solution of the preparation in dosages of 0.5 l/t; 075 l/t and 1.00 l/t. The control was tubers treated with water. After drying, the tubers were stored in a separate bin of a modular potato storage. The temperature in the main storage period was 4-6°C and the relative humidity was 85-90%. The condition of the surface microflora of tubers was evaluated twice - before laying for storage (September) and at the end of storage (April). Quantitative losses of tubers from microbiological diseases were taken into account at the end of storage. In this case, standard research methods were used. After 7 months of storage, an improvement in the microbiological state of the treated tubers was established compared with the control. The action of “Biopag” is especially effective against microorganisms potentially dangerous to humans, such as yeast and mold. On average, over two years, a decrease of 0.11-8.69% was revealed in relation to the control of losses from microbiological diseases of tubers, depending on the variety and dosage of the preparation. The maximum protective effect was caused by a dosage of 0.75 l/t.

For patients suffering from celiac disease or other forms of gluten intolerance, the main condition for the preparation of the diet is the rejection of products containing processed products of wheat, rye, barley, i.e. strict adherence to a gluten-free diet. However, there is a limited chemical composition of gluten-free products, which may adversely affect the health and well-being of patients who observe this diet for a long time. Therefore, the researchers are faced with the task of creating new gluten-free products enriched with the necessary substances: plant fiber, vitamins, calcium, magnesium, iron, etc. For this purpose, unconventional raw materials are used in the development of the formulation of this category of flour products. The paper presents the results of a study on the development of a technology for the production of gluten-free cake using amaranth flour, flour from chufa tubers, carrot and apple powders, as well as a mixture of stevioside and isomalt. When designing the recipe for the new product, specialized software was used, which, based on the compiled mathematical model, made it possible to determine the optimal recipe composition of the simulated product with the necessary ratio of ingredients, according to the given restrictions. Six gluten-free cake formulations were prepared. Evaluation of the totality of organoleptic and physico-chemical indicators made it possible to choose the best recipe generated by the program. Gluten-free cake protein contains all the essential amino acids. Moreover, experimental data have been obtained confirming a high degree of balance of the amino acid composition of gluten-free cake proteins. The resulting product can be attributed to the group of functional food products by the content of phosphorus, magnesium, selenium, and for individual consumer groups - also by the content of iron, calcium, potassium. In terms of safety, the developed cake complies with the requirements of TS TS 021. The possibility of including it in the diet of patients with symptoms of gluten intolerance was confirmed with the participation of volunteers. A functional and hardware-technological scheme for the production of gluten-free cake is developed.

The popularity of healthy food ideas causes the interest of researchers and manufacturers to create new products that meet the principles of a healthy balanced diet. Pasta is in great demand among the population of many countries, so they are a promising object for enrichment and use of non-traditional raw materials for pasta production. The development of recipes and technology for the production of pasta from non-traditional components for diet therapeutic and preventive nutrition diet products in excess weight to expand the range of enriched products with a low glycemic index was the aim of the study. The work was carried out in the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology - Branch of FGBUN FIC of Nutrition and Biotechnology (Moscow region). Whole grain spelt flour, buckwheat flour, powder of broccoli, celery, soybean fiber was used in the study. Prototypes of pasta type vermicelli were made at the laboratory pasta press Sandore (model Sandorina) (Italy). An average type of dough kneading with a humidity of 31% was applied. Organoleptic and physico-chemical parameters, cooking properties of the resulting pasta meet the requirements of regulatory documentation. The use of non-traditional raw materials did not have a negative influence on the quality of finished products. The studies have proved the possibility of developing pasta according to the developed recipes with quality that meets the requirements of regulatory documentation. The use of non-traditional raw materials in the formulation does not require changes in the technological process or replacement of traditional equipment, and also enriches pasta with protein, fiber, vitamins, minerals. Production of pasta from spelt flour, vegetable powders expands the range of diet therapeutic and preventive nutrition diet products.

The article presents the results of the development of a food safety management system in accordance with GOST R ISO 22000-2019 “Food safety management systems. Requirements for organizations involved in the food production chain” at the confectionery enterprise LLC “Confectioner” for enriched oatmeal cookies. Building a food safety system is relevant for any enterprise that is directly or indirectly related to the food production chain, especially for enterprises that produce enriched, specialized and functional products. Based on the analysis of hazards and the application of the algorithm for determining critical control points, objective control points that are rational for management and effective control are identified, which have a significant impact on the quality, safety and functional orientation of the enriched product. The procedures for implementing a quality and safety management system for enriched flour confectionery products, the implementation of which is essential in ensuring the stability of quality and competitiveness of products in the consumer market, are proposed. The developed system will help the management of LLC “Confectioner” to organize a stable system of identification, assessment and control of hazards, to identify potential risks that threaten food safety throughout the product life cycle; to use a system of monitoring and measurement within critical limits.

The technological modes of production of vegetable puree are investigated: blanching in hot water, blanching with hot steam (pairing). The authors made prototypes according to the technological parameters: for blanching, the water temperature was 85-100°С (10-15 min), for pairing, the steam temperature was 105-110°С (5-10 min). The purpose of the study is to study the effect of preliminary heat treatment of vegetable raw materials (blanching and paring) on the chemical composition and antioxidant activity of the finished product - mashed potatoes. In the extracts of the analyzed samples, phenols, flavonoids, antioxidant activity were determined by the methods of DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (iron-reducing antioxidant ability). The results of the study showed that the technological operation - blanching at a temperature of 85-100°C for 10-15 minutes is more gentle for the defined indicators. At the same time, the leader in most parameters is beetroot puree.

The article presents a simulation model of the process of sterilization of canned food in an industrial autoclave during steam sterilization in water with backpressure. The model takes into account the interaction of parameters reflecting the behavior of the system under study. The proposed simulation model adequately reflects the flow of the real technological process. The model of the process of sterilization of canned food allows to take into account the thermal properties of the sterilized products, the influence of technological disturbances in power systems (steam, water and air), as well as the individual characteristics of the autoclave. The preconditions for the development on the basis of the model of effective sterilization plants for small enterprises and large enterprises have been created. It became possible to improve the existing sterilization devices using the developed simulation model of the technological process of sterilization of canned food in an industrial autoclave.

A limiting factor in the development of animal husbandry is the use of grain mixtures when feeding animals. This leads to a decrease in weight gain and conversion of feed. In the production of feed in Russia, the share of grain crops accounts for 66.2%, in Germany - 30%, in France - 43.7%, in the United States - 53%, in other countries of the EEC - 38%. An important problem in the feed industry associated with the reduction of the share of grain crops in raw materials is identified. Russia in comparison with the developed countries lags behind in the production of compound feeds both in volume and in the range and quality of the finished product. Reducing the share of grain crops in feed can only increase its feed value. One of the ways to increase the value of the grain mixture is micronization: the digestibility of starch increases, the protein complex of the grain changes, inhibitors of the digestive tract are inactivated, aromatic substances are formed that improve the taste properties of the grain. Pasteurization of the grain mixture occurs, thereby reducing the level of fungal microflora by 99.5%. Due to heat treatment, the native starch becomes modified. There is an increase in the compound of sugars and dextrins in two to three times. The degree of gelatinization increases to 35%. This makes starch more accessible to the animal body, because its hydrolytic cleavage increases two to five times. But due to the lack of domestic equipment at feed mills micronization of grain is rarely used.

Grain is susceptible to infection by fungi, which is a significant problem in the feed production and food industry. The high concentration of mycotoxins in the grain can lead to poisoning and even death, so relevant research to improve technologies and technical means of disinfection of grain. The article presents the results of studies of the bactericidal properties of low-frequency ultrasound in the anolyte. The authors have developed a technology and installation for grain processing. The expediency of carrying out grain disinfection by ultrasound of low frequencies 24-26 kHz with ultrasound intensity no more than 1 W/cm2 in the anolyte obtained at the STEL installation is shown. The developed technology reduces the content of bacteria and fungi in the grain, as well as prevents the accumulation of mycotoxins in it and reduces contamination with mineral impurities.

This article examines the problem of readiness of the infrastructure of the social nutrition industry, primarily in the fields of education and health, and its ability to provide food to various categories of consumers in emergency situations, using the example of restrictive measures introduced in the Russian Federation in 2020 due to the COVID-19 coronavirus pandemic. The article analyzes the experience of building an industrial system of social nutrition in the USSR, on the basis of which it is concluded that in Soviet times the social nutrition system was designed as an additional circuit of safe nutrition. The author suggests an approach to modernize the corresponding infrastructure by developing full-fledged food processing plants, distribution centers with their own logistics system and connections with regional agricultural producers. To create such a system, the author justifies the need to change the culture of applying Russian legislation on the contract system in order to increase the priority of quality criteria over cost criteria, and to increase the terms of contracts to attract private business investment to the industry.