Today multicomponent products which allow to compensate problems of food enjoy wide popularity and show the expressed medicinal and preventive properties thanks to enrichment by dietary supplements. As perspective ingredients by production of functional products, in particular instant drinks, vegetable raw materials extracts can act. For receiving quality competitive products it is necessary to consider influence of a set of factors on extraction process. The device is developed for dispergating and extraction of fruit and berry and vegetable raw materials. As the extracted raw materials were used 12-14 % of berry which are previously dried up at a temperature of 50...55 °C to humidity and a pressing of a cranberry, blueberry, cowberry and bilberry growing in the Tomsk region. As ekstragent were applied: ultrafiltrate of cottage cheese serum; water, ethanol and their solutions. Content of dry soluble and biologically active agents in extracts was determined by the standard techniques. Rational parameters of process of extraction at which an exit of dry soluble substances and the sum of biologically active agents, is close to maximum are determined, and the received extracts had harmonious taste and aroma. It is established that the greatest exit of vitamin C is reached when using as the ekstragent - an ultrafiltrate of cottage cheese serum, bioflavonoids and tannins - 30 and 60 % by aqueous-alcoholic solution respectively. On the basis of the developed device the block diagram of technical system of process of production of the instant granulated drinks is offered. The comparative analysis of a subsystem with a traditional way of extraction and the modernized subsystem of extraction has shown increase in stability of functioning with 0,64 to 0,92 that has led to substantial increase of level of integrity of a technological stream in general. Use of the developed device promotes increase in efficiency of process, increase in an exit of dry soluble and biologically active agents from vegetable raw materials, to decrease in material, power and labor inputs.

To maintain a healthy lifestyle of a person in the make-up of some dietary products starch is included which is not split by amylolytic enzymes in the digestive tract of a person. Such starch is considered amiloresistant, or just resistant. Resistant starch improves peristalsis of the small intestine of a person, improves cell sensitivity to insulin, reduces cholesterol level in blood, promotes emergence of early feeling of being full of food therefore it can promote for the decrease of his weight. Ordinary starches have low resistance; however, using separate types of its modification, it is possible to receive starch with the increased resistance. In the All-Russian Research Institute of Starch Products there is developed the technique of estimation of the starch resistance degree, which is used for researches in this work. In this article there are given the results of the estimation of an amiloresistanсe of extrusion corn starches of different producers and the definition of their carbohydrate composition. It is known that at the influence of amylolytic enzymes mainly the regulated part of amylose chains in starch is split therefore the degree of starch resistance is estimated the glucose yield. The results of the estimation of the corn starches resistance subjected to a moisture heat treatment on a roller drier and changed after extrusion are given in the article. Enzyme hydrolysis of tested starches was carried out using the Fluca pig pancreatic alfa-amylase having the activity of 16 mg/cm³ and the amiloglucosidase of 3,000 unit/cm³. The hydrolysis was carried out at 37 °C, fermentation process was within 2-60 min. The carbohydrate composition of hydrolysates was estimated with a liquid chromatograph. Data on the glucose content in hydrolysates of swelling and extrusion starches at the identical time of fermentation are obtained. It is defined that swelling corn starch differs in the increased resistance; the glucose content in hydrolysates of this starch does not exceed 9.8-21 %. It is noted that addition in the course of drying of some substances, for example, of sodium orthophosphates, increases viscosity of starch and reduces its resistance. Extrusion starches are highly cold water soluble, but have lower resistance in comparison with swelling starch.

The work considers functional marmalade prepared by two methods: direct flaxseed oil injection, and encapsulation method. The research objective was to study physico-chemical and microbiological processes occurring during storage of marmalade with different flaxseed oil portions (1 and 4 %). The research has been carried out in Moscow State University of Food Production. During marmalade storage the following quality parameters have been studied: organoleptic estimation, mark, moisture content, %; omega-3 and omega-6 polyunsaturated fatty acids content, %; total deformation, mm; elastic deformation-to-plastic deformation ratio (m), microbial attributes. It has been found that within 8 weeks storage the marmalade with different flaxseed oil portions keeps perfect quality, but within 12 weeks storage - good one. The marmalade storage life recommended by authors is 12 weeks. Expiry date corresponds to 16 weeks storage. During the indicated storage life (12 weeks) the above-mentioned marmalade quality parameters slightly decrease while marmalade quality remains good. The relative change of moisture content is 5.9 %; the dynamics of omega-3 and omega-6 PUFAs content does not exceed 8.0 %. Сhange in the value of the total deformation and elastic deformation-to-plastic deformation ratio in marmalade obtained by the encapsulation method is less significant than in marmalade with direct flaxseed oil injection. During 12 weeks storage such microbiological points as Quantity of Mesophillc Aerobic and Facultative Anaerobic. Microorganisms, CFU/G; coliform bacteria, g; yeast, CFU/G; mold, CFU/G, meet the requirements of Sanitary Regulations and Norms SanPiN 2.3.2.1078-01. The received data can betaken by specialists of confectionary industry as a basis for setting storage life of functional marmalade.

The article describes in detail the mechanism of the treatment of dairy beverages using diaphragm cell. The aim of this work is to improve the quality of milk beverages by reducing titratable acidity and redox potential (ORP) due to processing in the field of electric current in a cathode chamber of a diaphragm electrolytic cell processing. For carrying out experimental researches we selected a sample of dairy drink (kefir) (330 ml with fat content of 1 %) of production of LLC «Lyubimy Gorod», Kamyshin, the Volgograd region and 660 ml of an electrolyte solution of Na₂SO₄ concentration 1g/l. For experimental studies we selected a sample of yoghurt (330 ml) (manufacturer «Cow from Korenovka» Krasnodar Krai) TU 9222-1001-00419795-14. For laboratory studies, fermented milk drinks had been heated to a temperature of from 20 to 25 °C. Electroprocessing of milk beverages was carried out on the installation «MELESTA» (Ufa) with the diaphragm cell and rectifier with improved elements. The comparison of active acidity pH and ORP, mV, relative to the silver chloride electrode was carried out with the help of «Nitron» ionomer (Russia). As a result of the carried out researches sour - milk drinks (kefir-and yoghurt-catholyte) having higher qualities in comparison with received on standard technology are received.

In recent years, the problem of the nitrogenous aromatic compounds with mutagenic activity forming in Maillard reaction is intensively studied, at the same time some researchers note the counter characteristics of non-enzymatic browning products such as their ability to binding of mutagenic amines. The inconsistency of literature data is explained by insufficient amino-carbonyl interaction studying in systems with aryl amines. In this regard the purpose of paper was the studying a reactivity of D-glucose thermal degradation products in acidic ethanolic media in condensation with the substituted aryl amines of various basicity (p-toluidine, p-amino benzoic acid) in the conditions of non-enzymatic browning reaction by UV-Vis spectroscopy and infrared spectroscopy. It is shown that heating of the glucose ethanolic solutions leads to forming non-reactive O-ethyl glycosides with low yield of caramelization products. Adding of aryl amine to reactive system after thermostatting of carbohydrate solutions during the given time shows interaction with amino component in various intensity, at the same time the nature of binding is similar to regularities of Maillard reaction in the studied systems, and the reaction rate is slightly higher in compare with Maillard browning because of reactive reductones formation. Studying of D-glucose caramelization product's interaction with aryl amines allows to conclusion about slight degree of toluidine binding and practically the absence of interaction with p-amino benzoic acid that it is probably bound to formation of high molecular weight caramel structure with a trace amount of active carbonyl functions owing to condensation and glycosylation processes. The direction of researches in present area is represented perspective as will allow to develop techniques and to carry out target synthesis of products based on carbohydrates, capable to regulate quantity of toxic amino components in agricultural and food raw materials.

Such methods aimed at improving the consistency, stabilization of ageing processes and prevention or retardation of syneresis in fermented dairy products as usage of hydrocolloids stabilizers possessing thickening and gelating power and fermentative legation of the product milk base by transglutaminase are known. The efficiency of the mentioned methods depends on the additives dosage which is limited due to arising texture problems. The results of the studies confirming the reasonability of the mentioned complex additives usage follow yoghurt example are presented in the article. The impact of transglutaminase in the combination with different hydrocolloids on structural-mechanical, organoleptic characteristics, water-holding capacity of yoghurt produced by the set method during storage was studied. The joint usage of enzyme modification of protein milk base of yoghurt produced with hydrocolloids influences more positively the product consistency showing the essential increase of structural-mechanical characteristics (viscosity efficiency up to 59 %), water-holding capacity (by 35 %), point sensory evaluation (by 1 point) during 21 days of storage that makes it possible to reduce the used hydrocolloids dosage (by 12-25 %) and reduce the costs without the product quality losses. In the yoghurt samples produced with transglutaminase and pectin the efficiency of the joint increase of the impact on the yield value of the both factors has been registered: stabilizing additive and protein enzyme cross-link that was by 16-22 % higher than at the simple summation of the results. The dependences of the effective viscosity of the yoghurt produced with transglutaminase on the stabilizing additive dose on the 1st and 21st day of storage and the scale of conformity of the consistency scores for the range of the effective viscosity values of the yoghurt samples (deviation value ≤10 %) have been received. The rational hydrocolloids dosages providing the finished product high quality stable within the long period of its storage have calculated. The obtained results were considered during the receipts development and yoghurt technology using modified milk protein and stabilizing food additives consistence.

From the points of view of modern recommendations on the normalization of physiological needs in biologically active substances in the theory of rational nutrition, special attention is paid to the use in the diet of the population of fruits of subtropical cultures and products of their processing. Acca sellowiana (O. Berg) (feijoa) fruits growing in the Republic of Azerbaijan are predominant among these cultures. These citrus fruits by taste, nutrition, and also by their medicinal properties are raw materials for the production of various types of food products from them in the industrial level. As studies on the chemical composition of feijoa fruits show, they contain various multicomponent chemical substances that determine the biological value of this raw material. Basically, the number of the main role belongs to carbohydrates. A qualitative and quantitative study of the carbohydrates of these fruits once again are showed their importance in nutrition of the population. The fractional composition of carbohydrates is represented by glucose, fructose, sucrose, galactose, rhamnose. xylose and arabinose were detected as pentoses. It should be noted that glucose and galactose is present in all fractional formulations of the carbohydrate complex, but glucose predominates in terms of quantity. The final products of this composition were beta-D-cellulose, lignin and minerals. Along with this, the sensory properties of fruits-consistency and storage stability are determined by the content of individual fractions of carbohydrates, and their structural features. The taste of tropical crops in feijoa fruits is formed due to a peculiar combination of organic acids, carbohydrates, polyphenols, minerals. According to the fractional composition of carbohydrates in combination with other chemical components, the fruits of feijoa can act as a source of raw materials in the production of canned food for dietary and children purposes.

Most of the farm animals feeds in Russia are produced on the basis of grain raw materials with a high content of non-starch polysaccharides, which have an adverse effect on the organism of monogastric animals and poultry. Therefore, the bulk of feed enzymes comprise endoglucanases and xylanases capable of destroying the anti-nutritional carbohydrate components of the grain raw materials - cellulose and arabinoxylan, respectively, with the formation of digestible sugars and prebiotic oligosaccharides. In order to increase the economic indicators of the enzyme preparations production and the effectiveness of their use in the feed industry, studies are being conducted to obtain high-producing strains. In VNIIPBT using UV-mutagenesis T. reesei 28-U-12 strain was obtained with increased xylanase and endoglucanase activity. Samples of dry concentrated preparations based on the initial and mutant strains were produced. The purpose of the work was to determine the effectiveness of the preparations in processing of rye meal and wheat / barley meal mixture. The hydrolysis of the substrates was carried out in shaking flasks at 220 rpm at 40 °C. Substrate concentration was 50 mg/ml; preparations were added at dosages of 1, 3, and 5 mg per 1 g of raw materials. Soluble protein and reducing sugars content was determined in supernatants of the obtained hydrolysates. The use of endoglucanase and xylanase preparations increased the yield of reducing sugars by 2-3 times on all types of raw materials. Increased activity of key enzymes in the mutant strain allowed to reduce the consumption of the preparation by 35-40 % compared to the preparation from the original strain. The use of the preparation on the basis of a mutant strain also contributed to an increase in the yield of soluble protein by 10-15 %.

Currently, one of the conditions for the intensification of animal husbandry in Russia is the application of the concept of rational feeding of animals that require the application of complete feed ensuring optimum utilization of the genetic potential productivity of animals and to receive their quality products, safe in veterinary and sanitary relation. This article discusses information about the growing popularity of biological drugs for animal - probiotic supplementation to animal feeds with antibiotic substances of protein nature peptide - bacteriocins. Currently studying ways and means of directed synthesis of bacteriocins, with the aim of obtaining biologically different modifications of known bacteriocins, but with more valuable properties, or new natural balanced bacteriocinogenic complexes, safe to use as preservatives. The aim of this work is the design of a consortium of lactic and propionic acid bacteria with the highest production of bacteriocins production of additives for feed purposes. The work was carried out in VNIIPBT. In this study, we investigated antimicrobial activity of the selected probiotic strains, the dynamics of crop development Lactobacillus plantarum 578/25 and Propionibacterium freudenreichii subsp. shermanii VKM 103/27 investigated the feasibility and benefits of joint cultivation of microorganisms Lactоbacillus 578/25 plantarum and Propionibacterium freudenreichii subsp. shermanii VKM 103/27 along with their single cultivation. The experimental data on the joint cultivation of monocultures and the consortium confirmed the need for the stage of selection of bacterial cultures to create complex additives with probiotic properties, to improve the overall biosynthetic activity of the consortium. The research results are preliminary and will be supplemented with new experimental data in the subsequent work.

Technical and economic indices of sugar factories work depend on quality of processed beet. Incorrectness of cultivation agrotechnics and prevalence of foreign hybrids susceptible to local pathogens in sugar beet assortment in combination with unfavorable weather conditions promote large scale development of root system diseases including vascular bacteriosis. It has been revealed that domestic hybrids are more resistant to bacterial wilt in comparison with the foreign ones, average indices of disease frequency of occurrence for them being 11.7 and 21.6 %, accordingly. It has been determined that, as the number of diseased beet roots and degree of their affection in beet mass increases, sugar content is reduced by 0.8-2.3 absolute %, content of reducing substances increases 1.3- to 3.4-fold, and content of alfa-amine nitrogen increases 1.3- to 2.8-fold. Forecasted sugar yield decreases by 1.2-3.9 absolute % and its extraction coefficient is lowered by 3.8-14.5 absolute %. Variants of using beet row material with different degree of bacterial wilt at sugar factories have been suggested. It has been found that, during storage of row material affected by vascular bacteriosis, there is a considerable increase of various non-sugars due to high intensity of metabolic processes of attendant microflora. The bactericidal agents reducing intensity of destructive microbiological processes during beet root storage are presented. The analysis of efficiency of their application has been carried out. It has been determined that, before storage, it is advisable to spray beet with benzoic acid solution of 0.1 % concentration, its consumption being 3.0 % of beet mass.

Priority in the technology of fish storage in recent years is the use of low temperatures. To improve microbiological safety and extend the shelf life of fish products, new technologies are used, one of which is the technology of using electrochemically activated aqueous solutions. In connection with this, the objective of the study is to develop effective methods for the application of electrochemically activated (ECA) aqueous solutions to preserve the quality and extend the shelf life of fresh fish. This work was performed at the Moscow State University of Food Production at the Department of Technology of the Food Industry. To carry out the experiments, three types of bactericidal ice were used, obtained from the new generation of ECA solution anolyte ANK SUPER: ice cubes, liquid ice, and gel-like ice. Ice cubes were obtained with the help of an ice maker. The water-ice mixture was prepared by adding the crushed ice to the ECA solution in an amount of 50 % of the mixture. Gel-like ice was obtained by adding crushed ice to a size of 1-2 mm. As an object of research, rainbow trout (Salmo irideus) with a fat content of 8 % and carp (Cyprinus carpio) with a fat content of 4 % were used. Organoleptic and microbiological indicators were identified (coliforms, total viable count). It has been found that the influence on the organoleptic properties of neutral and microbial attributes isn't increased. It is shown that the processing does not deteriorate the quality, appearance, color, odor. It is established that the samples processed in this way retain quality and safety in comparison with the control sample, which was stored in ordinary ice. It is proved that the best way to cool and store fresh fish is to use an ice-water mixture from anolyte. The carried out experiments confirm the possibility of applying ice from the new generation ECA solution in the food industry, not only to preserve quality, but also to ensure microbiological safety of raw materials. This technology requires additional research, but even now one can judge the high potential of the use of antibiotic ice from anolyte in the food industry.

Biscuits represent an important part in the basic diet of Russian population. However, this product belongs to a high-calorie food group that leads to misbalance in food nutrients and energy value in the case of excessive consumption. That is why, including in biscuits formulation non-traditional raw materials, which are rich in vitamins as well as macro and micronutrients, could allow getting the product with better chemical composition. As non-traditional raw materials pecan and carob could be used. The aim of the paper is to study the impact of non-traditional raw materials on product quality ratings and food value characteristics of sponge-aerated biscuits. The studies were conducted in Voronezh State University of Engineering Technology. Product samples were made in laboratory environment. The biscuit «Forget-me-not» (Technical Conditions 9131-403-02068108-2017) was chosen as the confirmation sample. The influence of pecan and carob dosages on product quality ratings was estimated. During the preparation of product samples grinded pecan and carob in 15-30 % and 5-15% proportion to total flour weight respectively were added at the doughing stage. Organoleptic and physicochemical quality ratings were determined and presented. The recommended dosages of non-traditional enrichers were established. The nutrition value characteristics of the proposed biscuit were determined. A chemical composition analysis showed that the digestible carbohydrates quantity of the studied samples was lower as compared to those of the confirmation sample whereas the minerals and vitamins quantity was higher. Pecan and carob positive influence on sponge-aerated biscuits quality ratings and nutrition value characteristics was established in terms of the conducted studies. Developed products are recommended to mass consumption designed to enrich the food allowance with protein, vitamins and minerals.

The current trends in development of the theory of thermal processes when processing vegetable raw materials prepared conditions for scientific approach to creation of new energy saving and ecologically safe technologies of complex processing of oilseeds with use of heat pumps. Efficient replacement in the systems of heat supply of fossil types of fuel in processes of food heat technology on warmth of renewable and secondary sources by means of heat pumps is one of the most important principles of energy saving and environmental protection. In this regard the work purpose - development of energetic and ecologically safe way of complex processing of seeds of oil-bearing crops at the expense of the maximal recuperation and utilization of secondary energy resources in closed thermodynamic cycles on the material and heat fluxes is formulated. Important conceptual task was use of the modern inventory with immediate involvement in a production line of a vapor-compression heat pump when training power supplies. The production cycle of complex processing of oilseeds with receiving vegetable oil, soluble and insoluble fraction from mix of the crushed spew with heated water is explained; a protein from soluble fraction, the dried-up insoluble fraction. The borders of operation of the capital and accessory equipment providing the continuity of a production line are defined. Characteristics of the compressor and condenser unit working in the mode of the heat pump providing the rational technological modes of complex processing of soy, colza and flax in the field of admissible properties of the received main and intermediate products are provided. Introduction of a heat pump creates actual conditions for increase in ecological safe technology of complex processing of seeds of oil-bearing crops and will allow to reduce energy consumptions per unit mass of the processed seeds on 15-20 %.

The X-ray method is often indispensable in the rapid analysis of a number of indicators of seeds and food grains, expressed in a change in the internal structure of the grain. The application of the X-ray method for the analysis of seed quality by introscopic indices (latent insect infestation) is reflected in domestic and international standards and is already widely used. However, it is obvious that in addition to hidden contamination, this method allows to effectively identify a number of other defects and grain quality parameters. In the process of automation of this method and numerical evaluation of radiographic indices, it becomes obvious that for an exact, adequate and well-grounded application of this method it is necessary to solve a number of theoretical and practical problems that are considered in this article. The characteristics of the equipment and the survey process-the spectral composition of the radiation, the focal length, the intensity of radiation, and the size of the focal spot of the X-ray tube-should provide an operative acquisition of X-ray diffraction patterns sufficient for detecting the analyzed details of the object. Features of the application of this equipment are given on the example of the mobile X-ray diagnostic complex PRDU-02 in conjunction with the DIGORA X-ray plate scanner. In addition to the obvious advantages (simplicity and speed of shooting, satisfactory visual quality of the images), this method has a number of drawbacks, including a high level of noisiness, errors in the distribution of the light flux, and the presence of additional details and visual artifacts in the photograph. Compensation of distortions caused by errors and design features of the survey equipment is a necessary stage of preliminary digital image processing in order to obtain an adequate digital image of the grain. Distortion of luminance values can be caused both by the unevenness of the light flux for different shooting sessions and for different sections of one X-ray diffraction pattern, and by the unevenness of the substrate on which the grains are located. The proposed methods allow to effectively solve these problems and apply the radiographic method in a variety of problems of assessing the quality of seeds and grains.

In the article the authors address the issue of modern logistics systems. The absence of a systematic approach to the formation of logistics infrastructure, including the connection to the public railway infrastructure, is a limiting factor for the development of modern industrial sites. The authors of the article point out the importance of the introduction of modern logistics systems in industrial sites. The main system logistics solutions are: optimization of supply chains and distribution networks; optimization of necessary land resources of Park residents; the ability to provide a full range of logistics services with added value; a synergistic effect. The authors point out that the success of logistics systems is realized by increasing the efficiency of work in integrated workplaces. The authors point out that due to the logistics systems the volume of operations and services is expanding, while improving the quality and efficiency of service to residents. WMS-technologies used in industrial sites, manage inventory, personnel, equipment and area. The criterion of efficiency and increase of competitiveness of industrial sites is automation. WMS system will enable industrial sites to increase the level of automation of business processes. The implementation of WMS technology is considered on the example of industrial-logistic Park «Nizhny Novgorod». The authors consider the economic efficiency of this project. The authors highlight the results of the project: a harmonious balanced development of the regions; improving the efficiency of the transport system; reducing dependence on imports; the improvement of the demographic situation, the optimization of migration flows; the reduction of the level of logistics costs in GDP; the creation of an effective modern production facilities; intensive development of the consumer market and the market of logistics services; acceleration of the economic integration processes; creating new jobs; increasing of income level of the population.