When stored in elevators and warehouses, grain is exposed to seasonal temperatures. The temperature regime affects grain aging due to changes in carbohydrate and protein-lipid complexes, respiration processes, moisture absorption changes, as well as the development of pests. The article presents the results of changes in the quality of soft wheat grain at different storage temperatures. It is shown that the intensity of changes in individual indicators of wheat quality depends on the temperature storage conditions: at temperatures of 30 and 40°C, the most significant changes in quality indicators are noted: a decrease in the mass fraction of gluten, a decrease in glassiness, an increase in the falling number and an increase in the acid number of fat. Regression analysis of the data obtained allowed us to establish the dependence of quality indicators on storage temperature. The most favorable temperature regime was determined to be 10⁰C, at which the quality of wheat according to standardized indicators is characterized by values at the level of the original grain. The experiments performed are relevant for substantiating the optimal modes in the practice of long-term storage of grain, as well as for drawing up predicted values for its storage time.

The development of oil mixtures for specialized nutrition of patients with lipid metabolism disorders (obesity, metabolic syndrome, cancer, etc.) is extremely important for the dietary treatment of these pathologies. Main aspects of the development of specialized foods: choosing high quality raw materials with adequate nutrient composition and the relevant requirements of regulations and standards, compilation of balanced recipes to meet the biomedical requirements, the development of technology preserving all useful properties of the feedstock. When developing specialized mixtures of vegetable oils, special attention was paid to the selection of raw materials; the formulation of mixtures balanced in fatty acid and vitamin content and with optimal physical, chemical and organoleptic qualities; taking into account the mutual influence of the components, allowing to obtain mixtures that are resistant to oxidation; drawing up a technological scheme for the production of oil mixtures with technological parameters corresponding to the maximum preservation of biologically valuable substances of the raw material and preventing the formation of physiologically unfavorable substances.

Currently, the assortment of milk products with probiotics is growing rapidly in the domestic market. In a competitive environment, it is necessary to consider not only beneficial effects on people`s microflora and also consumer appeal of organoleptic characteristics in developing new technologies of milk products. In this connection, it is important to study on technology improvement of well-known products which have consumer demand. Byyrpakh is a fermented milk product made from pasteurized cooled milk with the weight fraction of fat 1% and fermented with lactobacilli and yeast to acidity of 70-90 ºT. The product has a high consumer demand in Yakutia, it is produced by milk processing plants according to TU9220-001-067027-02. Milk is fermented by a transfer method with a combined starter culture on pure cultures of thermophilic Streptococcus, Lactobacillus bulgaricus, and lactose-fermenting yeast. Sugar is added for the intensification of alcohol fermentation. In this regard, it is suggested to use bacterial concentrate of the microbial consortium for increasing the biological value and reducing the sanitary and hygienic risks of production. Bacterial concentrate contains microbial consortium, formed by long-term cultivation of kefir corns microflora and thermophilic lactobacteria Lactobacillus acidophilus, Lactobacillus bulgaricus. The obtained microbial consortium is similar in composition to the micro population of kurunga and kumis. It has been proved its high antibiotic and adhesive activity. As a result of studies on the choice of the optimal dose of the introduced bacterial concentrate, it was found that 0,01% allowed for 10 hours of cultivating to produce a product with titrated acidity 90 ºT. It was also determined that in technology for activation of yeast microflora it is necessary to provide a ripening of fermented milk product at 16 ºC for 8 hours. The finished product has an antibiotic activity concerning pathogenic and putrid microflora. The study of organoleptic indicators shows that the use of bacterial concentrate of the microbial consortium allows you to produce a product that corresponds in its indicators to the soft drink Byyrpakh.

The production of a wide range of cheese has increased not only in large enterprises, but also in private firms and farms in Russia since 2014. The study of the suitability of raw, pasteurized and ultra-pasteurized milk for the production of cheese in industrial and domestic conditions was the purpose of this work. 42 milk samples were studied: 17 samples of pasteurized drinking milk, 10 samples of ultra-pasteurized, 3 samples of fresh goat milk, 12 samples of fresh cow’s milk. The study of the chemical composition and the determination of the rennet milk sample revealed that the fat / protein ratio, the source of milk production, affects the coagulation of milk. Fresh milk from dairy cows and goats that are fed a balanced diet is most suitable for making cheese. Such milk forms a dense and elastic curd. The technology of pasteurization and ultra-pasteurization of drinking milk affects the cheese suitability depending on local production conditions. The use of pasteurized milk is preferred over ultra-pasteurized milk. The onset of milk clotting was observed in only 3 out of 10 ultra-pasteurized milk samples. In general, pasteurized and UHT drinking milk can be used for the production of cheese, regardless of the packaging method and fat content, but the milk producer is important. Consideration should be given to irreversible structural changes in milk. They occur under the influence of high temperature and pressure. The syneresis process of the milk clot can be much slower from this. The curd will be looser. All this requires special attention in the production of cheese.

The morphological properties of Saccharomyces yeast in the conditions of temperature stress were studied. As a result of studying the influence of a wide temperature range, the morphological features of cells and giant colonies of yeast associated with the functional state and ploidy of strains were revealed. The adaptation process was accompanied by a change in the shape of the cells of the tetraploid strain S. cerevisiae Y-503, for the cells of the haploid S. cerevisiae DAW-3a characterized by the preservation of a spherical shape. The accumulation of reserve nutrients was found in the cells of both strains; their ability to restore vital activity after low temperature stress was shown. A comparative analysis of the morphophysiological parameters of giant colonies showed, that in optimal conditions colonies of S. cerevisiae Y-503 differed in larger sizes, at elevated and low temperatures the strains responded equally to stress. Further study of the mechanisms of adaptation of closely related yeast strains, that differing in ploidy, to various types of stress is of interest for basic research and biotechnological applications.

The adsorption capacity of yeast cells can partially solve the problem of colloidal instability of beer. It is believed that an increase in the amount of adsorbed colloidal particles can be achieved by increasing the negative charge of the cells. The electric charge on the cell surface is due to the molecular composition of the cell wall, mainly the functional groups of the outer layer of mannoprotein - phosphate, carboxyl, and amino groups. Based on the data obtained by X-ray photoelectron spectroscopy, it was shown that the charge on the cell surface is determined by the concentrations of surface phosphorus and nitrogen, as well as their ratio. Generally, bottom-fermentation strains are characterized by higher surface phosphorus concentrations and lower N/P ratios; the opposite is exact for top-fermentation strains. On the other hand, physicochemical environmental factors also affect the electric charge of cells. The influence of factors such as pH, the time of the fermentation process, aeration of the wort, and the addition of free phosphorus into the culture medium was revealed. So, with a decrease in pH, the electric charge, or the zeta-potential characterizing, it becomes more positive. Since a decrease in pH is observed during fermentation, the electric charge also becomes more positive with the course of the fermentation process. Aeration, the addition of free phosphorus, and an increase in the initial density of the wort, on the contrary, increase the negative charge of cell. Finally, an increase in the number of fermentation cycles leads to a change in the electric charge in the direction of positive values. According to the data presented, it can be concluded that by varying the mentioned factors, it is possible to achieve an increase in the negative charge on the cell surface of the yeast. However, to confirm the assumption of an increase in colloids extracted by adsorption due to an increase in the negative charge of cells, further experimental studies of this issue are required.

The study of the physical and chemical properties of fullerenes and their derivatives, as well as solutions based on them, allows us to predict the behavior of the latter in various processes, including those that are technologically significant, in particular when used in the food industry. In this regard, it is important to develop new technologically available methods for the functionalization of carbon nanostructures and study the possibilities of their practical application. The purpose of this study was to study the possibility of using fullerene in apple storage and drying technology. The experimental part of the work involved processing artificially damaged whole apples and their lobes with water treated with a fullerene-containing natural material-shungite, before storing and drying them. Important bactericidal technological properties of such water have been established, which reduce the degree of rotting of apples obtained from mechanical damage. The possibility of complete healing of fruits from damage and rotting processes when they are treated with water with an admixture of fullerene has been established. The influence of water with fullerene on the drying process of apples has been proved. A decrease in vitamin losses was found due to inhibition of the oxidative enzymatic reaction on the surface of the apple slice. The ability of fullerene nanocomposites to reduce the total energy costs for drying apple raw materials has been proved. The use of fullerene, which has special chemical properties, in the technology of storing and drying apples is advisable, which has not yet been tested for storing and drying apples by industrial methods.

The relevance of the problem of modifying the recipe composition of gingerbread products in accordance with the requirements of modern nutritionology is to search for natural ingredients that provide the possibility of partial or complete replacement of molasses and invert syrup, which contribute to increasing the nutritional value, reducing energy value, cost and prolonging the freshness period. In this context, of exceptional interest is a concentrated paste from sugar beet roots with a mass fraction of dry matter 45.0%. it contains a unique ensemble of natural components, including natural sugars in high concentrations, which allows us to consider them as promising sugar-containing ingredients, the use of which provides wide opportunities to increase the nutritional value and create new types of gingerbread products. Samples of gingerbread were prepared under laboratory conditions with partial (50.0%) and complete replacement of the prescription amount of treacle with concentrated sugar beet paste in terms of dry substances. The influence of paste on the properties of dough and quality indicators of finished products is studied. It was found that the introduction of paste into the composition of the recipe contributed to a decrease in the liquid fraction of the dough and, as a result, an increase in its viscosity. The positive influence of sugar beet paste on the quality of finished products was revealed. Samples of raw gingerbread obtained with partial or complete replacement of treacle in the recipe showed an increase in the specific volume by 6.7 and 15.1%, respectively, wetness - by 2.7 and 6.1%, density decreased by 6.4 and 14.5% compared to the control (samples of gingerbread obtained by traditional recipe). Experimental samples of gingerbread were characterized by a more delicate taste, golden color, uniform porosity, and a good (less vague) shape. At the same time, compared with the control, the protein content is higher - by 1.6 and 6.3%, dietary fiber - by 4.9 and 7.3%, there was a decrease in the mass fraction of carbohydrates by 0.5 and 1.0% and energy value - by 1.3 and 2.5 kcal per 100 g of the product. It was found that gingerbread packed in polypropylene film, when stored at a temperature of 30±2 oC and relative humidity of no more than 70,0% for 25 days, maintained high organoleptic indicators and demonstrated microbiological stability. The studied samples of gingerbread conformed to the hygienic standards of food safety of SanPiN No. 0366-19 (Uzbekistan) and the requirements of TR CU 021/2011 On food safety. A recipe for raw gingerbread using a concentrated paste from sugar beet roots has been developed, which has been successfully tested in the conditions of “Pasquale” (Bukhara). The recipe for this type of product was approved and the draft standard of the enterprise was developed.

The purpose of the research is to develop the recipe composition of the cake with new types of vegetable and fruit raw materials. The work was performed at the Voronezh State University of Engineering Technologies at the Department of Technology of bakery, confectionery, macaroni and grain processing industries. Promising raw materials are plant resources, in particular, spelt flour and fruit puree. The choice of prescription components is justified, their nutritional and energy value is shown. We organoleptically determined (according to GOST 5897-90) appearance, taste, color, smell, shape, surface, appearance in the fracture of products, mass fraction of dry substances in raw materials, semi-finished products and products by drying at a temperature of 130 ºС in a drying cabinet for 40 minutes (GOST 5900-2014); alkalinity according to GOST 5898-87, density according to GOST 15810-2014. The calculation of food and energy values was carried out by calculation. Apple puree was replaced with apple-pear-plum-apricot-peach puree in terms of dry substances. Wheat flour of the highest grade was replaced with spelt flour in the ratio of 90:10; 70:30; 60:40; 50:50. The rational dosage is 70:30. According to organoleptic characteristics, the developed products are distinguished by a pleasant golden color of the crumb, the taste characteristic of a fruit additive. The range of flour confectionery products for personalized nutrition has been expanded.

Post-harvest storage of fruit and vegetable products is accompanied by an increase in lipid peroxidation in the cytoplasmic membrane of plant cells and an increase in the concentration of malondialdehyde, the level of which is maintained during further conservation. In the human body this aldehyde is also the product of the oxidation of unsaturated fatty acids and is able to interact with proteins, DNA and other molecular structures, forming various potentially toxic adducts. Among the important directions of studying the mechanisms of molecular instability of food ingredients is the study of their interactions with malondialdehyde. The purpose of the to study the effect of storage conditions of canned cauliflower puree on the content of malondialdehyde. We used fresh cauliflower and canned puree from it. Malondialdehyde was determined spectrophotometrically by color reaction with thiobarbituric acid. It was shown that the level of this biomarker in mashed potatoes did not exceed the similar results of measurements in fresh cabbage. A linear decrease in the level of malondialdehyde in mashed potatoes was demonstrated during storage for more than 4 months with a high coefficient of determination (R² = 0.9796) at room temperature. An increase in the storage temperature of the canned product significantly affected the rate of degradation of malondialdehyde. Its concentration decreased by almost 10 % compared with control samples that were stored at room temperature, but this effect did not occur if the storage temperature was periodically reduced to 4.0 °C. In this study, it was found that the level of malondialdehyde in canned foods varied depending on the shelf life and storage conditions of these foods.

A new scientific and industrial task of transforming landfills containing organic matter into controlled aerobic biorectors is justified in order to: (a) eliminate anaerobic putrefaction in the landfill body that generates fetid odors, fire-hazardous landfill gas and other harmful consequences of anaerobic conditions and (b) creation of controlled aerobic conditions for accelerated environmentally safe transformation of organic matter into a non-hazardous state for subsequent disposal of all landfill material with its elimination or use of the non-hazardous landfill as a relief element. An interdisciplinary approach is formulated to substantiate the modes and parameters of a bioreactor dump based on a combination of methods for modeling heat and mass transfer in the dump body with complex morphology, heterogeneous permeability throughout its life cycle, and methods of coupled microbiological studies of the optimal composition of the target community of microbial populations and requirements for their life in the dump body (humidity, temperature, oxygen concentration). The US experience in creating and operating biorector landfills is taken into account. An action plan for the implementation of a pilot project that can provide a prototype for landfill utilization using an aerobic bioreactor and on this basis solve acute environmental and land problems caused by previously created and newly created landfills in various regions of the country in a short time and at low cost.

The main priorities for the development of domestic food production include the rational use of raw materials, including the search for new opportunities for the use of secondary products of processing plant materials - oilseed meal. The aim of this work is to study the consumer properties of rapeseed meal obtained by processing peeled oil seeds of oilseed rape seed kernels, as well as to determine the list of regulatory requirements for its use in food production. A review of the work on the use of rapeseed meal in animal feed and food. The analysis of the component composition and quality indicators of rapeseed meal obtained from rapeseed processed with a shell is presented in comparison with meal obtained by processing peeled oil seed kernels. The list of regulatory requirements for the content of anti-nutritional compounds, microbiological and toxicological safety indicators for rapeseed meal made by processing oilseed kernels of rapeseed peeled from shells is determined.

In the processing industries of the agro-industrial complex, the cooling of raw materials, including raw milk, helps to preserve their biological properties, prevents the propagation of harmful microflora in products. According to the economic efficiency of farms specializing in the production of raw milk the analysis depicts refrigeration equipment as one of the energy-consuming links in the technological flow of the production. Nowadays the usage of this type of equipment certainly reduces the competition of farms with other manufactures and the policy of food import substitution pursued by the Government of the Russian Federation in modern challenging market conditions. Therefore, now and in the future the efforts of scientific and technical personnel of research and design organizations should be focused on scientific search and development of engineering and technology reducing the unit costs of refrigeration equipment for farms and the country’s industry as a whole. According to this article, a set of items with a developable surface, definitely using a cold storage substance which is frozen to the eutectic temperatures, located in spherical capsules as one of the alternative technical and technological solutions to the problem of cooling this type of raw material was proposed by the authors. In this case, heat losses are reduced due to the intensification of heat transfer as a result of contact of the processed liquid medium and the cold storage substance; the design of cooling system is simplified; the opportunity for periodic and continuous cooling system operation is created; in cold season and at night during the preferential electricity tariff the usage of the proposed invention can effectively accumulate cold. The method for lowering the temperature of a cold-processed liquid proposed for cooling milk can be widely used on private dairy farms with a small amount of cattle.