Summary. The mathematical model allowed to reproduce and study at qualitative level the change of berries form and the structure of the berries layer in the course of drying. The separate berry in the course of drying loses gradually its elasticity, decreases in volume, the peel gathers in folds, there appear internal emptiness. In the course of drying the berries layer decreases in thickness, contacting berries stick strongly with each other due to the coordinated folds of peel appearing, the layer is condensed due to penetration of the berries which have lost elasticity into emptiness between them. The model with high specification describes black currant drying process and therefore has a large number of the parameters available to change. Among them three most important technological parameters, influencing productivity and the drying quality are chosen: the power of microwave radiation P, thickness of the berries layer h, environmental pressure p. From output indicators of the model the most important are three functions from time: dependence of average humidity of the layer on time Wcp (t), dependence of the speed of change of average humidity on time dWcp (t)/dt, dependence of the layer average temperature on time Tср (t). On the standard models classification the offered model is algorithmic, but not analytical. It means that output characteristics of model are calculated with the entrance ones, not by analytical transformations (it is impossible principally for the modeled process), but by means of spatial and temporary sampling and the corresponding calculation algorithm. Detailed research of the microwave drying process by means of the model allows to allocate the following stages: fast heating, the fast dehydration, the slowed-down dehydration, consolidation of a layer of a product, final drying, heating after dehydration.

Summary. Belt dryers, using in the food industry, are inferior in many technical and economic indices foreign counterparts due to low technical level. The aim of the work was to develop a methodology for calculating belt dryers with active hydrodynamic regime on the basis of theoretical and experimental data on the kinetics and hydrodynamics. The executed calculation allowed to design the belt dryer with an active hydrodynamic mode. The offered dryer has the following advantages: high operational reliability due to the lack of numerous cycles of deformation and a considerable abrasion of mesh plates; achievement of uniform drying of a product owing to use of soft, sparing modes of oversleeping and hashing at the maximum preservation of particles of a processed product at the expense of a rational design of a gravitational device for agitating; universalization of a design of the dryer and its adaptation for drying of various products, differing physicomechanical properties (a corner of a natural slope, granulometric structure, adhesion, etc.); lack of need for readjustment of a design of the dryer for the products, differing physicomechanical properties (a corner of a natural slope, granulometric structure, adhesion, etc.) ; use of a being poured layer reduces a balling of a dried-up product and prevents formation of agglomerates.

Summary. There are two methods pressed vegetable oil - cold and hot, preference was given to the second. In hot pressed from the original oilseeds pressed out most of the oil. Vegetable oils are not only concentrated source of energy, but they also contain a number of essential nutrients for humans. The article presents the dependence of the performance of screw oil press on the geometric characteristics of the screw oil press, as well as the physicochemical properties of the source of oilseeds. To determine the properties of the oil press equipment was analyzed according to the design characteristics of the process parameters pressed vegetable oils by hot pressing with subsequent optimization. The data on the experimental studies of changes in physical and mechanical properties of the molded oilseed material as it passes through the screw oil press. As the material used oilseed rape seeds. In experimental studies have identified the following principal kinetic changes occurring along the length of the screw shaft: mount compressible material; bulk density of the material; humidity compressible material; theoretical values volumetric productivity; actual volumetric efficiency; theoretical compression ratio; the actual degree of compaction and the degree of change of the actual compression along the length of the screw shaft relative to the material located within the first turn of the screw and the bulk material on the sites of use of the penultimate turn of the screw shaft to the output. Treatment of experimental data, that the performance depends on a combination of oil press design parameters of the screw shaft cereal chamber and the physicomechanical properties of the molded material.

Summary. Effect of weed, mineral and metallomagnetic impurities in the grain feedstock to micronization process was investigated. In laboratory and production conditions conducted a study on the influence of the impurity content in the treated grain, different size, density and metallomagnetic properties on the process of micronization. Trash content in feed grains of barley, wheat and corn according to current standards for grain must match the basic approach, and do not exceed 5 % , including mineral impurities - 1.0%. No restrictions on metallomagnetic and organic impurities. Dependence of the clearing of mineral impurities in various capacities device for separating stones was installed. Most effectively, 95-98 % grain (especially barley where these studies were carried out) allocated pebbles, i.e. mineral impurity density which is almost twice the density of barley. Lumps of earth, the density of which is virtually identical to the density of barley allocated a maximum of 70%. Setting in the shop micronization grain separator and magnetic separator device for separating stones led to increase the reliability of the process equipment and process stability micronization. Year and a half after the reconstruction of the workshop there were no failure nodes of device for flattening. A particularly important consideration is to increase the duration of exploitation of the working surfaces of the rolls crusher to guaranteed by period (not less than 1 year).

Summary. The work is presented by two sections: theoretical and applied. In the first section the equation for calculating concentration fields is given. To obtain additional physical information about the process the initial and boundary conditions were recorded. The equation which is the generalised theoretical decision for various geometrical forms of a material is resulted: a sphere, an unlimited cylinder and an unlimited plate. Taking into account the extracting conditions the expressions were written the attractiveness of which is in their suitability for the calculation of the mass flow of the target components of the capillary with a known surface area. The presented theoretical data gave the chance to obtain the equations for calculation of diffusion factors in the material (forms: a sphere, an unlimited cylinder, an unlimited plate). The intuition prompts that these equations are fair for all kinds of raw materials of the plant origin with the capillary porous structure as follow from the base equation which was written down by G.A. Akselrud and V.M. Lysiansky. So diffusion factors, for example, were calculated at the extraction by liquid carbon dioxide from barley grains, acorn fruits and chicory roots crushed into grains and petal. The applied part of work is devoted to the calculation of diffusion factors in a lupine at the extraction by cheese whey and to the analysis of results, using for this purpose experimental data on the kinetics of the process, background in quantitative interpretation was formulated. For example, the lupine particles had the form of a sphere, a cylinder and a plate and as one of their sizes exceeds each of remained in four or more times so the particles can be considered as unlimited bodies. Therefore, one-dimensional diffusion flux towards the minimum size takes place in them. The results of diffusion factors calculations for all forms of material are presented by schedules from which it is obvious that the curves are close to each other and it is possible to present them with one generalised equation D( ). The quantitative evaluation of the results is given. One value of diffusion factor is also received, for this purpose the angular coefficient of the straight section being the area of the regular mode was determined. The conclusion is made that the researches carried out do not contradict to modern representations about the extracting mechanism.

Summary. Bakery products are used on a daily basis. The quality of bakery products directly depends on the duration of baking. Today bread-baking enterprises have no direct guidelines on determining when the product is ready. Certain theoretical guidelines to determine the baking time depending on operating parameters would considerably improve both the baking itself and the quality of the end product. To date there have not been established any methods of calculating the time needed to bake such complex multi-layered food as bakery products with filling. This article features the methods of calculating the baking time when it comes to products with filling, e. g. buns. The inaccuracy of calculating the baking time within the experiment comes to 5-7 %. The suggested methods are general in nature and, therefore, can be applied for all kinds of symmetric multi-layer products. In recent years the market of bakery products has been reshaped, that is a new sector has entered the market, namely the production of frozen pastry of various recipes. It should be noted that to date fillings for bakery products contain numerous water binding additives of plant and animal origin, which results in increasing the share of the bound water in a filling, which in turn decreases (in some cases rather significantly) the cryoscopic temperature of a bakery product and, accordingly, reduces the time needed to freeze such a product. The existing schemes to calculate the freezing time do not take into account that this method leads to the increased consumption of energy needed to make such a product. The article presents the solution, which is the calculation of the freezing time of bakery products with filling considering the decreasing cryoscopic temperature of a filling of a bakery product, e. g. that of a bun. The inaccuracy of calculating the freezing time within the experiment comes to less then 8 %. The suggested methods are general in nature and, therefore, can be applied for all kinds of symmetric multi-layer products.

Summary. The basic directions of use, frozen vegetable oil, an analysis of markets. Analyzed trends in the development of cryogenic freezing. The urgency of developing energy efficient cryogenic devices. Integrated approach to the development of competitive domestic technologies and equipment for cryogenic freezing of vegetable oils is to use effective and innovative cooling techniques, process intensification, reduction of specific energy consumption and, consequently, reducing the cost of production in achieving high quality performance. The advantages of using an inert gas vapor as an alternative direction for existing equipment freezing wax-like substances using brine or water cooling. The investigations of cryogenic freezing using nitrogen vapor. Scientifically confirmed that oil bubbling nitrogen vapor layer, helps to increase the cooling capacity due to the thermal capacity and significantly reduces the processing time. Variants of using cryogenic coolant in the chiller plant. The optimal thermal, geometric and hydrodynamic modes. The ways to improve energy efficiency cryogenic apparatus using cryogenic coolant. The results will produce engineering calculations and design of freezing progressive installations with different technological modes. The conditions for cooling food liquids by bubbling with possibility of integration of physical and chemical characteristics of the cooled product. Cryogenic unit designed for continuous freezing of vegetable oils increased efficiency to the process of automatic control. Confirmed the economic efficiency of cleaning oils from impurities in continuous cryogenic apparatus by reducing the amount of equipment on similar processes in the preparation of the final product with a high degree of purification.

Summary. Satisfying the taste preferences of the main engine of people food. Abundance and diversity of varieties of products provided by the manufacturer to the consumer market, is a consequence of the increasing diversity of taste preferences. Along with the expansion of the range of bakery products, improve the quality and nutritional value, the main task is to preserve the manufacturers of products in a fresh state. To preserve freshness, extend shelf life without deterioration of organoleptic properties of bakery products is the most appropriate way to freeze them. This article determines the dynamics of the freezing process, depending on the kind of filling and semi-finished (raw blanks, blanks after proofing, baking blanks after partial or fully finished products) and the relationship with the quality of products. The highest quality of frozen semi-finished products is achieved when subjected to freeze after partial baking the preform (50 % availability). The article shows that the freezing of products with filling blanks based on a change in his cheese lipid fractions decreased total lipid content due to their partial migration in the test portion of the blank, and there is some increase of peroxide and acid number. Similar changes occur during freezing most of the filling. In the case of freezing of products subjected to partial baking, lipid changes are less significant.

Summary. The most important operation of granular mixed fodder production is molding process. Properties of granular mixed fodder are defined during this process. They determine the process of production and final product quality. The possibility of digital video camera usage as intellectual sensor for control system in process of production is analyzed in the article. The developed parametric model of the process of bundles molding from granular fodder mass is presented in the paper. Dynamic characteristics of the molding process were determined. A mathematical model of motion of bundle of granular fodder mass after matrix holes was developed. The developed mathematical model of the automatic control system (ACS) with the use of etalon video frame as the set point in the MATLAB software environment was shown. As a parameter of the bundles molding process it is proposed to use the value of the specific area defined in the mathematical treatment of the video frame. The algorithms of the programs to determine the changes in structural and mechanical properties of the feed mass in video frames images were developed. Digital video shooting of various modes of the molding machine was carried out and after the mathematical processing of video the transfer functions for use as a change of adjustable parameters of the specific area were determined. Structural and functional diagrams of the system of regulation of the food bundles molding process with the use of digital camcorders were built and analyzed. Based on the solution of the equations of fluid dynamics mathematical model of bundle motion after leaving the hole matrix was obtained. In addition to its viscosity, creep property was considered that is characteristic of the feed mass. The mathematical model ACS of the bundles molding process allowing to investigate transient processes which occur in the control system that uses a digital video camera as the smart sensor was developed in Simulink. Decision algorithm for generating regulatory impact when using a digital video camera as the smart sensor was developed. The developed automatic control systems (ACS) of the process of granular fodder molding based on the use of digital video camera as an intelligent sensor was described.

Summary. The irregular behavior of some kinds of suspensions on the basis of polymeric compositions and fine-dispersed fractions is characterized. As a simple, one-dimensional, shearing, viscometric flow such materials demonstrate the following mechanical behavior. There is no deformation if the shear stress does not exceed a certain critical value. If this critical value is exceeded, the flow is begins. This behavior is well-known and corresponds to the rheological models of viscoplastic fluid. However, further increase in the shear rate results in “solidification”. The rheological model of such viscoplastic fluids, mechanical behavior demonstrating the “solidification” effect is offered . This model contains four empirical parameters. The impact of the exponent on the dependence of the shearing stress and effective viscosity on the shear rate in the rheological model is graphically presented. The rheological model extrapolation on the three-dimensional flow is proposed.

Summary. Optimal control of existing systems can be reduced to the problem of multi-criteria step by step choice of effective solutions in discrete systems. Their structure can be described as a directed graph with a given vector weights in its arches. The problem of choice can be reduced to the problem of search of optimal ways on the graph. Available methods of search are used only for linear systems whose structure is described by acyclic graphs. Nonlinear structures contain branches and/or return process streams. The methods of multi-criteria step by step choice are not applicable for them. To solve such problems we propose the model of decomposition of a graph that describes the structure of the system, into acyclic subgraphs and the synthesis model of effective integrated ways. The latter will be implemented by the consistent integration of their fragments i.e. effective ways found in acyclic subgraphs, and narrowing down through the choice function by taking into account the conditions of the system integrity. Further on, the article dwells upon a numerical realization of decomposition model and synthesis of integrated solutions. The proposed models were tested on the example of optimization of crystallization process in the sugar industry. The task was to select from a variety of possible control actions some set of alternatives, optimal in 3 additive performance criteria. At each stage of the process the appropriate control actions were selected and graph options of control actions with the given its arches quantitative estimates of the efficiency criteria was developed. As a result of application of the developed models numerous effective integrated ways, consisting of 38 options were received. Each such decision was corresponding to the option value of control impacts on the stages of the process.

Summary. The amorphous semiconductor has any unique processing characteristics and it is perspective material for electronic engineering. However, we have not authentic information about they atomic structure and it is essential knot for execution calculation they electronic states and electro physical properties. The author's methods give to us decision such problem. This method allowed to calculation the amorphous silicon modeling cluster atomics Cartesian coordinates, determined spectrum and density its electronic states and calculation the basics electro physical properties of the modeling cluster. At that determined numerical means of the energy gap, energy Fermi, electron concentration inside valence and conduction band for modeling cluster. The find results provides real ability for purposeful control to type and amorphous semiconductor charge carriers concentration and else provides relation between atomic construction and other amorphous substance physical properties, for example, heat capacity, magnetic susceptibility and other thermodynamic sizes.

Summary. There proposed contactless method of formation of transporting constructions elements consisting of organicmineral composite materials in the article. The results of mathematical modeling of hydro-gas-dynamic processes occurring when casting of organic- mineral composite material onto the bearing air buffer realizing original hypotheses reflected in the choice of transformation algorithm and limiting conditions are presented. When developing the mathematical model there were used classical equations of mechanics, hydro- and gas-dynamics taking into account rheological properties of organic- mineral composite material. The obtained correlations allow to define general parameters of the processes occurring in the system ‘material - bearing air buffer’ when casting of organic- mineral composite material and to work out the law of damping the oscillations appearing during this process. The application of this method allows to eliminate the possibility of contact between the composite material and the working surface of the equipment and also to reduce the cost of production of transporting constructions’ elements, to improve their quality operational characteristics of pneumatic equipment.

Summary. Result of expert information processing is to construct a binary preference relation on the basis of which will be the choice. One of the most important properties of this relationship is transitive. However, due to the incompleteness of the human information processing system, when evaluating the sampling results are random errors, due to which may occur intransitive and inconsistency in preferences. Largely a problem of violations of transitivity individual expert ranking stems from the fact that the expert, comparing alternatives in pairs, generally speaking, is not obliged to think about how to relate these alternatives with all other. In this case it is likely a violation of consistency preferences that make useless the further processing of examination results. In this paper we propose: new universal algorithm for estimating transitive relations expert preferences when ordering of the original sample of alternatives on ordinal scale; modified algorithm for estimating the consistency of expert judgment and construction of structural matrices of various expert preferences between all pairs of alternatives sample which the ranking on difference- classification scale. The basic idea of the algorithm is to on the basis of the support matrices of paired comparisons of individual alternatives to sample to provide not only a review of profile expert orderings on the transitivity, but at the end of the survey of experts to form the structural matrix of all possible preferences between all pairs of sampling alternatives. These algorithms make use of the original information in the form of a matrix of paired comparisons of alternatives to individual sample. The article gives examples illustrating the operation of the above algorithms.

Summary. Method of curds quality control, based on neural network model is introduced in the paper. It allows to give fair estimate of final product’s quality without use of professional degustators. Method consists in construction of neural network model to estimate quality of curds by input and output parameters. Hardware software complex of curds taste control is proposed to apply in industry for independent estimate of final product. Operation of neural network model based on usage of artificial neural networks, which is one of directions of artificial intelligence theory. Neural network model consists of several artificial neurons layers, which emulate nerve cells functioning. Feed forward network of MLP type was used in solving of curds taste control problem. Feature of this network is that signals passed from one layer’s neurons to next layer’s neurons only from input layer to output, not the other way. Neural network was trained for its correct operation by selection of optimal synaptic factors. Flow diagram of training algorithm is introduced in the paper. Algorithm of neural network tuning is described in the paper. Author proposed set of recommendations for software-hardware complex deployment. Experiment results show that this taste estimate method based on neural net works simplify a problem of final product control as allow to react to deviations in production process on proper time.

Summary. Now to increase of indicators of efficiency and operability of difficult systems apply an automation equipment. The increasing role of information which became universal goods for relationship between various structures is noted. The question of its protection becomes the most actual. Special value is allocated for optimum design at creation of systems of the protection, allowing with the greatest probability to choose the best decisions on a set of alternatives. Now it becomes actual for the majority of the industrial enterprises as correctly designed and introduced system of protection will be pledge of successful functioning and competitiveness of all organization. Stages of works on creation of an information security system of the industrial enterprise are presented. The attention is focused on one of the most important approaches to realization of optimum design – multialternative optimization. In article the structure of creation of system of protection from the point of view of various models is considered, each of which gives an idea of features of design of system as a whole. The special attention is paid to a problem of creation of an information security system as it has the most difficult structure. Tasks for processes of automation of each of design stages of system of information security of the industrial enterprises are designated. Idea of each of stages of works is given at design of system of protection that allows to understand in the best way internal structure of creation of system of protection. Therefore, it is given the chance of evident submission of necessary requirements to creation of a reliable complex of information security of the industrial enterprise. Thereby it is given the chance of leveling of risks at early design stages of systems of protection, the organization and definition of necessary types of hardware-software complexes for future system.

Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT). For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a compounding and technical documentation on production of ready-made products.

Summary. Production and consumption sugary confectionery products takes leading positions as in Russia, and worldwide as a whole. The high sugar content, prime cost, the low content of important biologically active agents - vitamins, micro- and macronutrients, food fibers, is an essential lack of these products. In the solution of this problem an important role is played by application of marriage of candy caramel (a caramel powdery semi-finished product) and a product of vegetable raw materials of the raised nutrition value ˗ cake from an amaranth. Optimization of prescription structure of bars like a praline on the basis of a caramel powdery semi-finished product and cake from an amaranth with Harrington function use is performed. In the developed bars the amount of protein by 3,32 times increases; the sugar content by 1,33 times decreases; products are enriched with vitamins, mineral substances (calcium by 4,25 times; phosphorus by 3,7 times; iron by 9,60 times) and food fibers by 3,77 times. Annual economic effect of introduction of technology of bars on the basis of a caramel powdery semi-finished product and amaranth cake at development of 1 t will make 9100 rub.

Summary. Melted butter is made from dairy butter by rendering the fat phase. It has specific taste and aroma, high-calorie content and good assimilability. Defects of butter which appeared during the storage causes by the development of microbiological processes or by the chemical oxidation. On the development of these processes influence quality and composition of fresh butter, its physical structure, content of the increased amount of gas phase and content of heavy metals, storage conditions. Microbiological spoilage of butter occurs generally due to damage of plasma which is good environment for the development of microorganisms. Defects of microbiological origin include: unclean, sour, moldy, yeasty, cheesy, bitter taste. Defects of test and smell chemical origin are formed due to hydrolytic digestion of lipids. It's prevailed at long storage of butter in the conditions of freezing temperatures. It's picked out the following main processes of spoiling: souring, acidifying and sallowness. Often these processes take place simultaneously.It has been investigated melted butter with lactated additive. The latter improves the microbiological and toxicological safety, prolongs the storage condition of the products. Technological efficiency of the additives is achieved by a multilayer products formation from the inactive bound water, preventing microorganisms growth and by the barrier layer with lactate inhibiting hydrolytic reactions. Oil samples were obtained with the batch-type butter maker application, then they were melted and after that lactated additive were supplemented. It has been studied organoleptic and physico-chemical indices of the melted butter samples. The fatty-acid composition of melted butter were studied. Comparative analysis of fatty-acid composition of cow's milk fat and produced melted butter has shown their similarity. Also in the last sample there is increased weight fraction of linoleic and linolenic acids. The obtained experimental data for melted butter allow to conclude about its high quality.

Summary. Was studied the technology of producing aerated candies "Souffle" with replacement of sugar to molasses with increased shelf life, molded by "jetting" with a vacuum syringe with continuous action, which is used in the meat industry, into metallized film type "flow-pack ". Studied the process of foaming disperse systems. Studied the process of gelation and gelation affected by various factors. To establish a relationship between the effective viscosity and jelly mass of gelation ability of agar were achieved the dependence according to the effective viscosity of the jelly mass shear rate and a shear rate on the shear stress at temperature of 65 ˚C and a mass fraction of solids of 78%. Viscosity reduction has a positive effect on the process of molding molasses candies by the "extrusion". Were definede values of the plastic strength of jelly masses and found that replacing sugar to molasses reduces the plastic strength, but it does not affect a good form-stable ability. Cinnamon was added into the prescription whipped composition to improve the nutritional value of products. Were defined organoleptic, physical and chemical qualities, calculated energy value of the products. High hygroscopic souffle on molasses requires hermetic packaging. Proposed a new progressive method of forming a souffle with a vacuum syringe with continuous action, which is used in the meat industry to form sausages. Curing and structure foarming implemented directly in the shell for 2 h, which is an important advantage of this method. Whipped products on molasses are functional.

Summary. Article cоntains infоrmatiоn оn new technоlоgies оf flоur culinary prоducts with use nоncоnventiоnal fоr this prоductiоn оf types оf raw materials: sоy, haricоt, chickpeas, lupine, sesame and flax. The cоmpоsitiоn оf new prescriptiоn ingredients is in detail studied and analysed and pоsitive influence оf their intrоductiоn оn imprоvement оf a nutritiоn value оf the develоped prоducts is revealed. The line оf the prоducts balanced оn biоlоgical value, vitamin, mineral structures, ω-6/ω-3 tо fatty acids is develоped. The technоlоgy оf applicatiоn chickpeas is оffered at the prоductiоn оf bread which digestibility is 8,5 % higher, than in cоntrоl test. In a way оf preparatiоn оf cооkies frоm an оat flоur alkalinity decreases оn 1,4 hail, sugar is replaced with fructоse and its cоntents is 3 times less. The biоlоgical value оf finished prоducts makes 68 %. Entering intо a cоmpоunding оf bread оf the peach puree, rich biоtiny, ribоflavinum, β-carоtin, ascоrbic acid and mineral substances apprоaches a ratiо оf Ca:Mg:P fоr which the impоrtant rоle fоr enrichment оf flоur culinary prоducts (1:0,6:1,3) tо recоmmended (1:0,5:1,5) is allоcated. tо balance a ratiо ω-6/ω-3 fat acids (it makes 4:1) that cоrrespоnds the recоmmended Institute оf fооd оf the Russian Academy оf Medical Science fоr preventive fооd; tо raise a mass share оf vitamins and mineral substances and tо expand the range оf rich bakery prоducts оf functiоnal and preventive purpоse. Pоrоsity оf a crumb оf wheat and rye bread abоut intrоductiоn оf an acidifying additive is higher, than in cоntrоl test fоr 8%, specific vоlume – fоr 17%. The ratiоnal ratiо оf calcium and the phоsphоrus, equal 1:1,5 is thus reached, the ratiо оf prоteins and carbоhydrates makes 1:4. Pоwer value decreases by 30% оf rather cоntrоl test.

Summary. The fruit and vegetable pretreatment conditions and subsequent environment in which enzymatic reactions take place can be considered as potential factors in the formation of fresh flavors. The synthesis of aromatic components of fresh grass and green leaves occurs involving vegetable lipoxygenases. The molecules of a precursor-compound can withstand the processing modes, while enzymes and aromatic compounds break down frequently. Vegetable homogenates are potential sources of enzymes which produce natural aromatic substances. Formation of fresh favors is the most perceptible when it occurs as the result of the reaction between poliunsaturated fatty acids of cytoplasmic membranes and lipoxygenases and hydroperoxide lyase of plant material. Pre-treatment of samples positively influences binding energy in the complex of enzyme-substrate. The change of iodine number in treated homogenates, as compared to fresh ones, shows isomerization of flavor precursors. The minimal quantity of homogenates introduced (up to 20 g) and the duration of aroma-restoring reaction (from 5 to 7 minutes) were defined. Pre-cooling of homogenates activates enzymes, strengthens oxidability of the PUFA, and results in recovery of fresh aroma of plant material. Under conditions of enzyme inactivation, the synthesis of aromas is not possible. Conversely, production of aroma in food glazes and foams is possible in case of interphase activation between a substrate and enzymes.

Summary. Market demand for foods with low fat content has been expanding, but for low-fat foods good organoleptic properties need new food ingredients and solutions. Food hydrocolloids, polysaccharides and milk proteins, now are widely used in various industries, including the dairy industry, performing various functions: to thicken aqueous solutions, foaming and stabilizing foams and others. We studied the functional and technological properties and developed technology of new types of oxygencontaining beverages (smoothies) on the basis of cheese whey, natural fruit and berry juices and purees and dietary fibres «Citri-Fi», including non-starch polysaccharides (guar gum and xanthan gum), contributing to the formation of a specific texture and drink as stabilizers oxygen foam. When creating new kinds of smoothies performed construction flavored beverage profile, the definition of rational parameters of preparation and entering dietary fibres; selection of the optimal concentration of dietary fiber for the formation of the desired consistency (texture) drink; study of quality and safety of new types of drinks and justification expiration dates. Based on the studies found that the use as stabilizers structure oxygen smoothie dietary fibres «Citri-Fi» in concentrations of 0.8 – 1 % and non-starch polysaccharides at concentrations of 0.1 - 0.3 % contributes to the production of foams drinks with a sufficiently high magnification. Increasing the dose of dietary fibres in making smoothies viscosity increases and weighting system, drink bad whipped, there is separation of the product into phases, the system becomes thermodynamically unstable. Production technology and recipes for new types of smoothies with dietary fibres. Preventive orientation developed oxygenated drinks allows to include them in the diet of patients with chronic heart failure, which is confirmed by appropriate investigations.

Summary. The article considers the problem of waste rubber industry through their recycling, compelling stakeholders to keep stocks of valuable raw rubber and improve our environment. The questions of the processes of thermal devulcanization of rubber crumb rubber products, and then use the resulting material (reclaimed rubber crumb) as a modifier to improve the quality of road binder. The effect of technological parameters devulcanisation thermal (temperature and exposure time) on the degree of devulcanization of crumb rubber. The question of the choice of environmentally friendly agents and emollients devulcanisation to speed the process flow. Researches modifications road binder Reclaimed rubber crumbs obtained under different conditions. The degree of influence of the content of reclaimed rubber crumb on the physico-mechanical properties of road binder bitumen BND 60/90. Studies have shown that the physical and mechanical properties of modified bitumen conform to standards of rubber bitumen binders in accordance with the recommendations of the firm "BITREK": introduction regeneration rata crumb rubber binder in the road leads to an increase in the softening temperature and the appearance of elasticity in the binder compared to the original bitumen and the values of penetration and elongation are within acceptable limits. Thus, the use of recycled materials, reduces the cost of producing a binder for pavement compared to peers.

Summary. Obtained hydrophobic filler compositions based on PVC from calcium carbonate, which is a byproduct in the preparation of mineral nitrogen fertilizers. The methods for pretreatment of the chalk used as a filler in PVC compositions. Conducted modifying the properties of chalk with hydrophobic additives: stearic acid, zinc stearate, calcium stearate. When stearic acid treated chalk heating leads to an interaction with the surface layers of calcium carbonate, a thin film of calcium stearate. Therefore, more cost-effective to create compositions with PVC content of one percent of calcium stearate as its hydrophobic surface is easily wetted by the polymer matrix, which provides rapid mixing of PVC compounds. As a result, the excipient serves as an additional stabilizer, providing higher thermal stability of PVC products, compared with its values for the composition of the compared with the other ingredients. Extrusion processes that are central to the processing of PVC compounds filled by acting them filler, fractional increase heat and accelerate melting and increase output. The rheological properties of polymeric compositions created PVC. A significant reduction in viscosity observed for water repellent based on stearic acid. Study viscosity characteristics for hydrophobic additives showed that their activity increased in the series: zinc stearate, calcium stearate, stearic acid. It was established that modifying additives used in the preparation of hydrophobic carbonate filler PVC compositions exhibit both plasticizers and stabilizing properties.

Summary. An express method for determining of volatile components in the products of phenol-formaldehyde plastics is developed by detecting them in the equilibrium gas phase using the piezosensors array. The sorption of substances-marker vapor which are the main pollutants in the air diffusing from plastic household products has been studied under identical conditions. The array of 8 piezosensors is selected providing minimal impact of water vapor on the microbalance results; maximum sensitivity to one / several classes of organic compounds; identification of phenol / formaldehyde in the mixtures. A method of evaluation the level of emissions of phenol, formaldehyde, toluene, acetone from household plastic products is developed using the piezosensors array. It has been proposed the ranking samples nonfood polymers into groups according to the danger degree based on the total content of volatile organic compounds and the presence of phenol / formaldehyde. Accuracy of the phenol determination in polymers is verified by standard spectrophotometric method with 4-aminoantipyrine, it is shown the results of both methods satisfactorily converge. The proposed method can significantly reduce the economic and time costs on analysis and expand the analytical information about the content of other volatile substances in a single measurement.

Summary. This article discusses how to obtain amide-containing salts of 3d-metals based on tall rosin. A scheme of obtaining amide containing salts 3dmetals. The scheme of obtaining amide-containing salts of 3d-metals presented here. Ammonolysis maleopimaric acid was carried out, the technological parameters of the process were identified. Found that the process of ammonolysis affected by the following controlled technological factors: the ratio of the components, the temperature of the reaction medium and the duration of holding ammonolysis. The results of studies of the effect of additives on the received technical and technological properties of the elastomer compositions, adhesion and corrosion resistance rubber-systems are presented. The most efficient promoters are metalcord-rubber adhesion systems for use in the manufacture of tires fitted. Providing the necessary technological properties of manufacturing rubber compounds achieved when using elastomeric compositions consisting of a cobalt salt of amide MTC. Found that necessary to adjust the composition of the vulcanizing system using the synthesized compounds. It was revealed that the elastomeric composition comprising cobalt salt of amide maleated rosin and cobalt naphthenate are less susceptible to oxygen and air at elevated temperature compared to rubber containing salts Mn (II) and Cr (III) amide MTC. The results of studies of bond strength rubber with steel showed that the adhesive properties of rubber-systems with the test components depend on the dosage and rubber compound. It was determined that the introduction of salts of Co (II), based on amide maleated tall oil rosin at a dosage of 1.5 wt. parts per 100 wt. phr produces indicators adhesion and corrosion properties at the level of those with industrial modifier cobalt naphthenate. The results of research of obtained compounds influence on the technical and technological properties of the elastomer compositions, adhesion and corrosion resistance of rubber-cord systems are given.

Summary. Properties of the latex coagulum formed during the manufacture of styrene-butadiene latices were investigated. Processing conditions coagulum for further use in the composition of the polymer base composites and rubber compounds were grown. Plasticizers latex coagulum system, improving its handling on the process equipment were developed. In the process of changing the structure of the plasticization of the polymer matrix: solid areas appear in images taken with a scanning probe microscope. Ability to manufacture polymer composites based on treated latex coagulum was shown. When creating the polymeric compositions of styrene-butadiene rubber SCS-30-15 ARKM plasticized coagulum optimum ratio of 70:30 has been selected. Influence the type and dosage of plasticizer viscosity compositions latex coagulum with rubber SKS-30-15 ARKM been established. Application consisting of plasticized polymer base coagulum provides physic-mechanical properties of rubber at the control rules of molded rubber products. It is noted that the best combination of properties of rubber and rubber blends possess samples based polymer compositions coagulum plasticized combination of petroleum oils. It has been established that the use of latex coagulum in the polymer base composition causes sufficiently high values of Mooney viscosity and short curing starts. The influence of active chemical additives (derivatives of saturated fatty acids, 2,2-azo-bis-isobutyronitrile) to change the properties of the latex coagulum during machining on a mill was studied. Two ways of handling coagulum in the presence of accelerators mastication was proposed. Found that mixing coagulum accelerators advisable to carry out before the stage of the plasticizing coagulum.

Summary. According to the modern technology of sugar production normative expansion reducing substances in the cleaning diffusion juice, should be held in the main liming controlled temperature with an excess of lime alkalinity, followed by removal of the decay products have appeared due to the adsorption of calcium carbonate in the processing of juice carbon dioxide. Test data show the growth rate of thermochemical quantities of sucrose decay with increasing temperature, with the greatest degree in the experiments with a small share of reducing substances in solutions. With increase in the proportion of reducing substances to 0,3 %, the rate is reduced to about twice, with a 80 ° C and found to decrease its rate of growth . Main liming process preceded progressive preliming , not only where the epimerization faster but less stable , and the decomposition of fructose in the composition of the reducing substances to produce reactive products influencing the alkalinity of the solution and the surface state of microparticles of calcium hydroxide . The presence on the surface OH-groups and the appearance of tumors in the working environment, having in their structures group (= CO), (= O), (- СОН) contributes to the appearance of induced hydrogen bonds and partial reduction of the specific surface of the mass transfer between the solid particles and the components of the solution. Carboxyl group reduce the level of active alkalinity, which as a result of blocking is limited, which reduces the pH of the environment and the decay constant reducing substances. When heated to about 85 °C decomposed 20% of the reducing substances, and chromaticity increased by 83,1 %, taking into account the heating and hot main liming chromaticity increased by 116,9 %. That is, the more reducing substances remain in solution after the first stage of the main liming, the stronger chroma increases upon subsequent heating and hot workability.

Summary. Different methods of obtaining the product given were tested and rational modes for the proposed technology were chosen in the development of technology for production of sugar beet concentrated juice. The sugar beet concentrated juice is obtained as follows: sugar beets are washed in the continuous action washing machine, checked, rotten or spoiled beets are removed from the cycle, and insufficiently treated roots are directed to re-washing. Then with the help of thermal processing the sugar beet is peeled. The peeled roots are white. They are crushed to the 3-4 mm particles size, mixed with acidified to pH 3,5-4,0 water (hydromodule 1-1.2), then the resulting mass is heated to 80 0C temperature. The use of acidified water is necessary to prevent the darkening initiation. Then the received sugar beet mass is fed to pressing to obtain its juice. The pressed juice depending on the beet source contains 12 % of DS and 1.5-3 % reducing substances (RS) of the total mass of dry substances. The juice concentration is under the suction of 0.008 MPa at the boiling temperature of up to 60 0C to the content of 70 % DS. Due to the delicate mode, the sugars breakdown is less intensive, the finished product is of good quality. At the simultaneous concentration with steam the volatile substances with a specific smell are removed, that improves the juice taste and smell. Under this mode, the sugar hydrolysis is intensive, there is a growth reducing substances up to 20 %, the color is increased to 40% density. The research results allow to recommend the product obtained as the sugar syrup substitute.

Summary. The concept of "potential" put into practice as a method of study permits the uncertainty associated with the absence of any information about the conditions of functioning in the future. Critical importance is the study of the potential development of an economic entity. S.I. Ozhegov noted that development - natural process changes, the transition from one state to another, more perfect, the transition from an old qualitative state to a new, simple to complex, from lowest to highest. The essential content of balanced development potential based on study of the relationship concepts of «potential of the company», «the development of an economic entity», «balanced development» have been considered in the article. Particular attention is paid to the specifics of development of innovation-active organizations. Conclusion has been made that to the timely detection of potential balanced development need a comprehensive analysis of the conditions and factors functioning economic entity, which have been grouped into three groups: factors of macro, meso and micro level. A comprehensive study of the factors determining the future development of innovation-active enterprises has been conducted in the article. It is shown that the effectiveness of the balanced development of innovation-active organizations in general, and the object of research , in particular , is determined by such factors as the structure and needs of the market , the resource base of innovative development , effective management system development, innovation activity . The authors believe that the inclusion of the multifaceted impact of factors will allow innovative active organizations to build a control system which allows more accurately predict the perspective direction of their future development.

Summary The market environment is not only important for the good functioning of enterprises and organizations, but also an indicator of the attractiveness for business. In this regard, on the first place of its economic analysis of the state and dynamics, not only the definition of capacity and market, but also its innovation, investment and institutional components, as well as economic security for businesses and organizations. Economic security for businesses and organizations associated with the identification of factors affecting the state of criminal and corrupt elements. Globalization of world economic relations led to the spread of corruption market environment from local to global markets. Increasingly close involvement of Russia into the world economy was accompanied by negative phenomena of this nature. This was facilitated by liberalization of public relations; sharp stratification of society in terms of income, inefficient system of income redistribution: the weakness and backwardness of civil institutions, all lower income level communication with the humanistic and patriotic values. As a result, generated problems and threats: market institutions there, ethical values and justice, sustainable normal course of business. Simultaneously, it contributes to the establishment and complication of the linkages between corruption and economic crime, the spread of illicit acquisition of personal wealth. Needless business community can and should take an active part in monitoring and economic analysis of the marketing environment of enterprises and organizations, making it more transparent and accessible information across a wide range of its customers.

Summary. In the article the basic socio-economic problems associated with micronutrient deficiency in the diet of the population and their possible solutions through production of a functional purpose, summed up the experience of foreign countries, as well as the possible mechanisms of state regulation and support enterprises of the baking industry in socially significant programs. The rapid pace of development of the economies of most countries of the world have led to negative social consequences, the main one of which is a violation of the power structure in the general population, lack of nutritional vitamins and trace elements , jetlag and diet , eating dangerous and harmful products . Way out of this situation is the creation and distribution of food functionality, including the baking of products. Currently, the production of functional food - one of the fastest growing areas of activity of subjects of the food industry. In enterprises of our region there is a great potential for the development of this segment. By the State in support of this direction are implemented targeted programs aimed at the development of the baking industry for the production of enriched bakery products. The paper presents the principles that can contribute to the effective interaction with state actors bakery business needed to overcome the lag in the development of socially significant sectors of the Russian economy from foreign counterparts, such as the development of competition and the creation of favorable conditions for the realization of entrepreneurial initiatives; increasing the investment attractiveness, social and economic efficiency of production and sale of bread and bakery in the Delhi - regions; reducing administrative barriers to accelerate the development of the market of bread and bakery products functional and specialized purpose . Bakery products needs competent positioning, because the development of the market and changing consumer preferences and satisfaction of needs - one of the ways to stand out among competitors. Result of the development of functional and specialized bakery in the region will be not only improve the quality of life of the population, but also increase the income of baking enterprises, increase their competitiveness and innovative development.

Summary. One mechanism for addressing the housing problems of the population in the coming years could be the construction of rental (wage) housing. Pilot projects for the construction of rental housing implemented in many regions of Russia: Samara, Krasnodar, Novosibirsk, Kaluga, Nizhny Novgorod and Kemerovo regions, the Republic of Tatarstan. Thus, rental housing projects (tenements) are currently produced in Nizhny Novgorod, with the objectives of these projects are: the solution of social problems; legalization rental business premises; profit at the expense of rent; creation of new jobs; improving the city's infrastructure. These projects are realized in a some of regions of the country, influence on the realty market thus is insufficiently considered. In article methodical maintenance for creation of the housing intended for tenancy is offered. The system of the coefficients is developed, allowing characterizing various aspects of building of rental housing in region. These coefficients are divided into 4 categories: coefficients of availability of rental housing; coefficient of competitiveness of rental housing; the coefficients characterizing scales of construction of rental housing in region; coefficient of fillability of rental housing. The expediency building of rental housing in one of most dynamically developing regions - the Voronezh region is considered. Research suggests that the construction of rental housing in the region will not only provide a good opportunity to the people solving the housing problem, but is an essential resource and improve the region's competitiveness in the struggle for human resources.

Summary. The article describes the mechanisms for increasing the income of workers, implemented at the state level (involving the public authorities to strengthen social responsibility, control the practical activities of the business). Given position macroeconomic theory ratio growth of wages and the most important economic indicators, which in recent years are unfounded. Suggested ways to improve the outcomes activities of the company by increasing productivity through innovation, revitalization of workers and human capital development. The paper investigates the mechanism of increasing the income of workers of dairy industrial complex «Voronezhskii» considering indicator of labor productivity (economic efficiency) and proposed options for increasing the level of pay. It is shown that a lack of activity of enterprises in new developments entails a reduction in innovation and lower income workers, which leads to loss of independence in establishing innovations on the enterprises, as a consequence, reduce competitiveness in the production of fundamentally new products. The authors consider it necessary legislative provision on innovation and how to determine the amount of co-payments for their implementation.

Summary.In the article we can see relevance of the research aimed at creating a favorable investment climate in the country and its regions, as a necessary condition for solving the problems of modernization of industrial production, the introduction of scientific and technological progress in all spheres of public life, the implementation of large-scale social and productive programs. In the study we justify the theoretical principles and reveal the essence of the relationship concepts: investment climate, investment attractiveness and investment activity. It is proved that the investment attractiveness should be considered as a sign of factorial and important component of the investment climate in the region, and investment activity as a sign score. In the study we can see a wide range of factors shaping favorable conditions for investment activities. The author focuses on the importance of non-traditional factors shaping the investment attractiveness of such as reducing the time to connect to power grid, information communication, improvement of tax reporting procedures, clarity of customs work, the introduction of regulations for obtaining permits for construction of facilities and reducing the number of required documents. This article analyzes of the indices and the key factors of investment attractiveness of the Voronezh region, which attract investment, exceeding the national average. The main ones are the development of new industrial parks with good transport, engineering, business infrastructure. Investors in the region have favorable conditions to carry on business on the prepared sites with painted communications, junctions, allowing them to reduce production costs, while correspondingly increasing the investment attractiveness of the area. Success of the attracting investment in the Voronezh region is largely due to the introduction standard of the executive bodies of state power, including 15 documents designed to make the investment process comfortable and effective implementation the investment strategy of the region approved a plan to establish investment projects.

Summary. Maintaining a stable level of the national economy is a priority objective of socio-economic policy in Russia. It is known that the economic development of the state affected by several factors, among them the paramount levels of investment, including investment in human capital, which have a huge impact on the country's economic development, especially in the current situation in the economy, because human capital is one of the most important factors of economic growth. The problem of human capital - one of the most important in a changing world today. Translational motion of society crucially depends on his level and state (level of material well-being, attitude to work, education and qualifications are recognized in the scale of society's ideals and values, they define social norms, work motivation and social behavior, and the like) .The article examines the relationship of the state investment in human capital and progressive economic development opportunities, as well as depending on the public investment in human capital from the existing tax system and tax policy pursued.

Summary. The article describes the author's vision of the process of management of economic stability of the enterprise by means of simulation of the main parameters of its activity and justified the relevance of the theme of the study. Studied theoretical and methodical bases of economic stability of the enterprise in accordance with the Russian development of a market economy, as well as practical recommendations on modeling of the main parameters of the economic sustainability of the organization. Currently, management of economic stability is one of the most important factors of functioning and development of the enterprises in conditions of the global financial crisis. The relevance of this trend is increasing in line with the increasing complexity of economic ties, changing external environment. A comprehensive approach to the development of the most appropriate variants of the mechanism of management of economic sustainability taking into account the experience of developed countries, industry and sector of factors of external environment can become the basis for developing a common long-term economic development strategy of the enterprise. Problems of economic stability of enterprises caused by the fact that normally carried out in a changing environment operational measures allow for a short time to keep the state of the enterprise is stable, but not change the situation radically. That is, they are associated, on the one hand, with a lack of vision of development of the enterprises, with another - the narrowness of the approach applied to the diagnosis of the existing situation and forecasting of changes in external factors.