Food industry of Russia urgently needs both updating of the manufacturing units of equipment and the creation of new
high-tech and energy-saving technologies. Nowadays powdered food products and semifinished foods gained wide popularity in the market of foods and in manufacturing. Due to the caking and low wettability of fine powdered semi-finished products, there is an urgent need for modifying their properties by instanting. This article is devoted to the study of hygroscopic properties of powdered products and semifinished products: chicory extract, barley malt extract, kvass wort concentrate obtained by spray drying with an average dispersed composition of 10-20 microns, to find optimal conditions for packaging, storage and theoretical justification of the instanting process conditions. The article provides a diagram of experimental device for the study of hygroscopic properties of food powdered semi-finished products by accelerated method with the creation of the fluidized bed and the required temperature and humidity characteristics of fluidizing agent. The principles of operation of the device and methods of the experiment carrying out are given. The results are given in the form of sorption isotherms, by which monomolecular poly-molecular and capillary forms of binding of moisture with the test products and semi-finished products are determined. Theoretical nomogram to determine the binding energy of the moisture with the semi-finished products is given. Mathematical dependences of equilibrium humidities in the studied powdered products and semi-finished products on the air relative humidity in the range of 15 to 85 % at a temperature 22 ˚C were obtained. Optimal humidity properties of the resulting products for their production and subsequent storage and for the instanting processes were determined.

sorption, sorption isotherm, hygroscopic properties, hygroscopicity, chicory, kvass wort con-centrate, barley malt extract

1. 1 Kilkast D., Subramaniam P. Stabil'nost' i srok godnosti. Myaso i ryboprodukty [Stability and shelf life. Meat and fish products]. SaintPetersburg, Professiya, 2012. 420 p. (In Russ.).

2. 2 Magomedov M.G. Tekhnologiya polucheniya polufabrikatov iz sakharnoy svekly i konditerskikh izdeliy na ikh osnove [Technology for producing semi-finished products from sugar beet and confectionery products based on them]. Voronezh, VGUIT, 2015. 143 p. (In Russ.).

3. 3 Magomedov G.O., Magomedov M.G., Shakhov S.V., Saranov I.A. et al. Installation for instantirovaniya powdery half-finished in a combined way. «Mashiny i apparaty XXI veka. Khimiya. Neftekhimiya. Biotekhnologiya» materialy internet-konferentsii ["Machinery and equipment of XXI century. Chemistry. Petrochemistry. Biotechnology "Internet conference materials]. Voronezh, VGUIT, pp. 104-107. (In Russ.).

4. 4 Ginzburg A.S., Savina I.M. Massovlagoobmennye harakteristiki pishchevyh produktov Spravochnik. [Weight moisture exchange characteristics of foods. Guide]. Moscow, Legkaya i pishchevaya prom-st', 1982. 280 p. (In Russ.).

5. 5 Lykov A.V. Yavlenie perenosa v kapillyarno-poristyh telakh. [The phenomenon of migration in capillary-porous body]. Moscow, Tekhniko-teoreticheskaya literatura, 1954. 296 p. (In Russ.).

6. 6 Rebinder P.A. Poverkhnostnyye yavleniya v dispersnykh sistemakh. Fizikokhimicheskaya mekhanika. Izbrannyye trudy [Surface phenomena in disperse systems. Physicochemical mechanics. Selected Papers]. Moskva,

7. Nauka, 1979. 384 p. (In Russ.).

8. 7 Sorokopud A.F., Shemeneva N.A., Tret'yakova N.G. Physico-chemical properties of kvass wort. Tekhnika i tekhnologiya pishchevykh proizvodstv. [Engineering and technology of food production], 2012, no. 2, pp. 120-124. (In Russ.).

9. 8 Dvoryaninova O. P., Sokolov A.V., Cherkesov A.Z. Source of raw materials of water bioresources as factor of ensuring food security Country. Tekhnologiya pishchevoi i pererabatyvayushchei promyshlennosti. [Technologies

10. of food and processing industry of agrarian and industrial complex products of healthy food], 2015, no. 2 (6), pp. 22-29. (In Russ.)