Improving the efficiency of scientific and engineering work to develop methods for converting agricultural raw materials into food is the most important condition of output processing and food sectors of agriculture in the sixth technological structure. The purpose of this article is to formalize the process of creating a progressive technique of food technologies. The process of self-organizing technological systems, presents a model of dual mechanism of control with regard to the processes of food technology. It is shown that in the process of adaptation development of the technological system as purposefully improving the structure and functioning of the system: increases the efficiency of interaction with the external environment. This smoothed out the contradictions of the technological system and its the main thing, the main technical contradiction: «productivity – quality». The steps to be taken to ensure that the technological system of conditions for intensive development. It is concluded that the potential development of some technological systems is hidden in the perspective of automation, and others – is associated with adaptive development processes, in particular machines, devices and bioreactors. The paper shows that innovative and truly breakthrough developments leading to the creation of fundamentally new equipment and new generations of technological systems, possible only with the establishment of patterns of organization, structure, functioning and development of open systems, which are modern technologies of agriculture. The mechanism of control of technological object acts as a core of adaptive development, which implements the anti-entropic entity management object, formalizing the innovation process of innovative food processing technologies.

Granulation of carbohydrate-vitamin-mineral supplements based on molasses is performed at a high humidity (26 %), so for a stable operation of granulator it is necessary to reveal its melt flow pattern. To describe melt non-isothermal flow in the granulator a mathematical model with following initial equations: continuity equation, motion equation and rheological equation – was developed. The following assumptions were adopted: the melt flow in the granulator is a steady laminar flow; inertial and gravity forces can be ignored; melt is an incompressible fluid; velocity gradient in the flow direction is much smaller than in the transverse direction; the pressure gradient over the cross section of the channel is constant; the flow is hydrodynamically fully developed; effects impact on the channel inlet and outlet may be neglected. Due to the assumptions adopted, it can be considered that in this granulator only velocity components in the x-direction are significant and all the members of the equation with the components and their derivatives with respect to the coordinates y and z can be neglected. The resulting solutions were obtained: the equation for the mean velocity, the equation for determining the volume flow, the formula for calculating of mean time of the melt being in the granulator, the equation for determining the shear stress, the equation for determining the shear rate and the equation for determining the pressure loss. The results of calculations of the equations obtained are in complete agreement with the experimental data; deviation range is 16–19 %. The findings about the melt movement pattern in granulator allowed developing a methodology for calculating a rational design of the granulator molding unit.

Methodological approach to the creation of energy-efficient processes with direct involvement in the produc-tion process of heat pump technology for the preparation of of energy resources in obtaining of mixed fodders of the given particle size distribution was formed. Completed experimental and analytical studies paved the way for the development of energy efficient technolo-gies of mixed fodders with a vapor compression connection (VCHP) and steam ejector (SEHP) heat pumps on the closed thermody-namic schemes. It was shown that the strategy of the operational management of process parameters in the allowable technological properties of the resulting mixed fodder production does not allow a compromise between the conflicting technical and economic param-eters and let the main technical contradiction between productivity and power consumption. The control problem becomes much more complicated when there is no practical possibility of a detailed description of thermal processes occurring in the closed thermodynamic recycles based on the phenomenological laws of thermodynamics considering a balance of material and energy flows in the technologi-cal system. There is a need for adaptive control systems based on the extreme characteristics of the controlled object. The adaptation effect is achieved by obtaining information about the processes occurring in the conditions of technological line of mixed fodders pro-duction equalized particle size distribution, which allows to generate a control signal for the extreme value of the objective function. The scheme of automatic optimization ensuring continuous monitoring of the minimum value of the specific heat energy costs is proposed. It provides optimal consumption of the starting loose mixed fodder and rational strain on the line equipment.

The most important task in the development of the diet of farm animals feeding is a selection of the most balanced in its composition and most nutritious feeds, which are safe and meet all the necessary requirements at the same time. To evaluate the productive value of feeds and their effectiveness the rate of food productive action η was proposed. This ratio reflects the productive part of the total value of the exchange energy of the daily feed ration and is an essential criterion of the feed quality indicators. In the feed rations of animals the most expensive, but energy-rich feed is a mixed fodder, a mixture of grinded seeds of agricultural crops and protein, mineral and vitamin additives. In the diet for its nutritional value, this feed product is for cattle – 50, pigs – 60… 100 and birds – 100%. The basic operation in the production of mixed fodder is seeds grinding, i.e. their destruction under the influence of external forces, exceeding the forces of molecular adhesion of the grains particles. To grind the grain different ways are used: chopping, grinding, impact «in flight», crushing, etc. In the production of mixed fodder on the existing production equipment, there is the problem of getting the grain mixed fodder the necessary degree of grinding and uniform in its particle size distribution at the same time. When receiving too coarse grinding there is a problem of difficult digestibility of mixed fodder by farm animals. Moreover grinding process is accompanied by a high energy consumption. Grain grinder, the principle of which is based on the implementation of two ways of grinding grain: splitting and impact «in flight» is proposed. The proposed constructive solutions allow to obtain a high-performance technical means for crushing seeds of crops, as well as reduce energy costs that arise during the course of the process of obtaining of mixed fodder. The methodology justification of degree of grain grinding by the steps of the proposed grinder is shown in the article.

The research results of the nutritional value of the products manufactured are presented in the article. The main directions of bacterial concentrates application in the meat industry were determined. The analysis of starter cultures was given. The range of products manu-factured with bacterial concentrates was analyzed. It was shown that the introduction of innovative technologies will enable dynamic development of both large and small enterprises, which will create prerequisites for the growth of the Russian market of meat products. Economic efficiency of the studied substances treatment methods was proved. The relevance of the development of technology of pro-duction of dry bacterial concentrates with cryogenic freezing was proved. An integrated approach to the development of competitive domestic technologies and equipment for cryofreezing and sublimation dehydration by the use of granulation for the intensification of the internal heat and mass transfer, reducing specific energy consumption through the use of a combined cold supply system was pro-posed. Results of the study of the kinetics of the freezing process with the traditional method and cryofreezing are given in the paper. Rational parameters of the cryofreezing process were proposed. The optimum composition of cryoprotective medium was recommended. The research of the process of bacterial concentrate vacuum sublimation dehydration in the layer and granular form were conducted. The research confirmed that the use of the cryofreezing and granulation can increase the number of viable microorganisms in the bacterial concentrate and reduce the drying time. Rational vacuum sublimation dehydration modes were proposed. Methods of reduc-ing the defects of the processed products and improvement of the efficiency of production facilities were specified. Quality indicators of dried bacterial concentrates were given. The results obtained allow to carry out engineering calculations and designing of the equipment for cryofreezing and vacuum sublimation units with different ways of energy supply.

The article is devoted to the important approach to the possibility of the formation of qualitative and quantitative assessments in the interim analysis of foods quality. A specific feature of the food production is the work under the conditions of information gaps and incomplete source data. Analysis of such information requires special methods, which constitute one of the areas of econometrics. The central problem of econometrics is the formation of an econometric model and identifying opportunities of its use for describing, analyzing and forecast of real economic processes. The objective of this work is the formation of multiple regression model of nutritional and biological value of foods and conducting of subsequent analysis of both the model and its behavior under different initial data, including changes in the composition of the ingredients and their mineral and vitamin value depending on the manufacturing season of these products and possible use of advanced processing means. Changing the composition of the mineral-vitamin ingredients and, therefore, their relative amounts of selected food products over time allows us to apply a dynamic segment approach to such a problem.

The process of development of a mathematical model of the process of homogenization of dairy products is considered in the work. The theory of Markov's chains was used in the development of the mathematical model, Markov's chain with discrete states and continuous parameter for which the homogenisation pressure is taken, being the basis for the model structure. Machine realization of the model is implemented in the medium of structural modeling MathWorks Simulink™. Identification of the model parameters was carried out by minimizing the standard deviation calculated from the experimental data for each fraction of dairy products fat phase. As the set of experimental data processing results of the micrographic images of fat globules of whole milk samples distribution which were subjected to homogenization at different pressures were used. Pattern Search method was used as optimization method with the Latin Hypercube search algorithm from Global Optimization Тoolbox library. The accuracy of calculations averaged over all fractions of 0.88% (the relative share of units), the maximum relative error was 3.7% with the homogenization pressure of 30 MPa, which may be due to the very abrupt change in properties from the original milk in the particle size distribution at the beginning of the homogenization process and the lack of experimental data at homogenization pressures of below the specified value. The mathematical model proposed allows to calculate the profile of volume and mass distribution of the fat phase (fat globules) in the product, depending on the homogenization pressure and can be used in the laboratory and research of dairy products composition, as well as in the calculation, design and modeling of the process equipment of the dairy industry enterprises.

In this paper based on the statistical identification method using the theory of self-organizing systems, built multifactor model the relationship of road transport and training system. Background information for the model represented by a number of parameters of average annual road transport operations and information provision, including training complex system parameters (inputs), road management and output parameters. Ask two criteria: stability criterion model and test correlation. The program determines their minimum, and is the only model of optimal complexity. The predetermined number of parameters established mathematical relationship of each output parameter with the others. To improve the accuracy and regularity of the forecast of the interpolation nodes allocated in the test data sequence. Other data form the training sequence. Decision model based on the principle of selection. Running it with the gradual complication of the mathematical description and exhaustive search of all possible variants of the models on the specified criteria. Advantages of the proposed model: adequately reflects the actual process, allows you to enter any additional input parameters and determine their impact on the individual output parameters of the road transport, allows in turn change the values of key parameters in a certain ratio and to determine the appropriate changes the output parameters of the road transport, allows to predict the output parameters road transport operations.

Rational use of raw materials and waste is one of the most important factors determining the effectiveness of any processing enterprise. Industrial wastes of mining and metallurgical industries are a valuable source of many elements. However, little activity of the mineral and inconsistent chemical and phase composition of the waste reduce their attractiveness for use as a secondary raw material, and the presence of heavy metals and water-soluble compounds is a serious environmental threat. Fractional excretion of elements that make up the slag can be carried out with the help of their recovery by disintegration-wave method. The paper presents a machine-hardware circuits for the implementation of recovery process of slag and disintegrator design. In conducting research on the example of slag samples of the enterprises in Stavropol and Krasnoyarsk territories, it was found out that the observed enrichment of slags on the composition of iron takes place, its physical and chemical activity increases and persists for a long period of time. These facts were noted in the study of the microstructure and the results of spectral analysis of the initial slags and subjected to recovery by disintegration-wave method. The results analysis led to the conclusion about the possibility of waste recovery of mining and metallurgical industries with by disintegration-wave method. Resulting in the processing materials with enhanced activity of the mineral part and certain chemical and phase composition, can be used as raw material for the production of metallurgical, cement and other industries.

The main issue is to study the interaction between the system of road transport and security of its information systems. The mechanism of this interaction is studied only on the basis of studies of the learning process. These two interacting systems through training react to each other. Due to the strong correlation between these two systems offer the development of the basics of management information support to carry out complex, without violating the integrity of the systems. As the methods of research used methods of system analysis and probability theory. The criteria for the study of the interaction of systems: full-scale technological and economic indicators. By the technological parameters include: completeness of use of the system (load), and performance of information security; to full-scale - the cost of labor, energy, materials; to the economic - the cost, payback, profit, profit. The stages of the development of the structure of information support: the definition of objectives; study of the problems and the choice of solution to the problem; agreed solutions (thematic plan); approval of decisions; Management and Implementation; verification of the effectiveness of decisions. Established shortcomings in the existing system of information support of decentralization processes interrelated technical planning; territorial, institutional and administrative divisions of organizations taking interdependent solutions; the lack of control most of the organizations operating information support for road transport; incomplete information of the absolute majority of publishing houses in the needs of motorists; duplication of the work of many publishers. There are two mechanisms of control information management system. Control enhances performance management system, improves the output characteristics of the system.

The problem of management of production target in technological system of production of sausages of the set quality is considered in article. Decomposition of technological system is considered. Functions of management are allocated: formation of an optimum compounding of forcemeat, expert analysis of a compounding, laboratory analysis of a compounding and its statement. Information technology of interaction of these functions is offered. The mathematical problem definition of finding of an optimum compounding meat product with use of possible substitutes of ingredients is presented. This mathematical problem is a classical linear programming problem whose solution has the standard program. Since the manufacture of the finished product are various nonlinear effects are taken into account at the present time it is practically impossible, the methodology provided in this operation "Expert analysis of the formulation" and "Laboratory analysis of the finished product." An example of calculating the optimum alternative base recipe "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002. For an alternative formulation demands were made at a cost of meat, the ingredient composition, as well as the final product organoleptic and physic-chemical indicators should comply with regulatory requirements "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002. Indicator acid activity (pH) calculated stuffing formulation should be in the range 6.0-6.3. As a partial replacement for the main raw material have been proposed acceptable substitutes. It was necessary to calculate on the basis of the formulation "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002 optimal price and quality alternative formulation. As a result of depreciation of the value of alternative stuffing recipe was 14,5 % when all of the restrictions on the consumer properties. The proposed information technology implemented in the software package "MultiMeat Expert" and a decision support system for the technology of meat processing enterprise.

Currently widely used graphical-analytical methods of analysis largely obsolete, replaced by various analytical methods using computer technology. Therefore, of particular interest is the development of a mathematical model kinetostatical calculation mechanisms in the form of library procedures of calculation for all powered two groups Assyrians (GA) and primary level. Before resorting to the appropriate procedure that computes all the forces in the kinematic pairs, you need to compute inertial forces, moments of forces of inertia and all external forces and moments acting on this GA. To this end shows the design diagram of the power analysis for each species GA of the second class, as well as the initial link. Finding reactions in the internal and external kinematic pairs based on equilibrium conditions with the account of forces of inertia and moments of inertia forces (Dalembert principle). Thus obtained equations of kinetostatical for their versatility have been solved by the Cramer rule. Thus, for each GA of the second class were found all 6 unknowns: the forces in the kinematic pairs, the directions of these forces as well as forces the shoulders. If we study kinetostatic mechanism with parallel consolidation of two GA in the initial link, in this case, power is the geometric sum of the forces acting on the primary link from the discarded GA. Thus, the obtained mathematical model kinetostatical calculation mechanisms in the form of libraries of mathematical procedures for determining reactions of all GA of the second class. The mathematical model kinetostatical calculation makes it relatively simple to implement its software implementation.

The article presents a way of solving of the optimal control problem of antibiotic feeding under condition of infection, consisting in the selection of the optimal control in the field of admissible control, with the aim of achieving a compromise between the losses in production due to the presence of foreign microflora, and the cost of its suppression due to the application of antibiotic. The presence of other microorganisms in the finished product, in particular of the “wild“ ones, considerably impairs the quality indicators of the final product (in particular, it reduces the storage time). In peculiar conditions of production it is possible to improve the quality of target product due to elimination of infection, including, when used antibiotics in the process of cultivation, but due to the lack of efficient algorithms and control systems of their supply the question is still open. We use the system of Lotka-Volterra adapted for microbiological process as a mathematical model adequately describing the situation of competitive interaction of two populations of microorganisms (useful and “wild“ ones) due to the consumption of one resource. The aim is to find a control law U(t) belonging to the field of admissible control. The control that affords minimum to the optimization criterion in accordance with the principle of maximum is defined by the condition of the maximum of Hamilton function and the resulting canonical system of equations. The modified conjugated system of equations in matrix form is obtained. The solution of system of differential-different equations in the analytical form is found using the method of coordinate transformation. As a result an optimal control law is found (with regard to the selected criterion). This is the control law of application of the antibiotic, allowing to control the concentration of foreign microflora in the process of cultivation of microorganisms and accounting for the specific equation describing the speed of growth of “wild“ microorganisms.

The analysis of the purposes, tasks, functions and ways of ensuring conflict stability of func-tioning of information systems on the ba-sis of application of a complex of technical means is carried out. The main contours of management of elements of the organizational and technical systems (OTS) in various forms of actions are defined. It is noted that a basis of functioning of OTS, infor-mation sup-port makes, classes of the data making him are defined. It is shown that ensuring conflict stability of functioning of the information sys-tems (IS) is carried out by the complex of technical means (CTM), as a part of subsystems of reception / transfer, collecting and de-struction / distortion of information, their main functions are defined. Wednesday in which KTS function, is defined as an information and target situation which is understood as the part of a social and economic situa-tion characterized by existence of KTS providing functioning with IS, their location, operating modes, parameters of the information streams (IS), characteristics of technical means of processing, storage, submission of information realized by ways of the information security (IS) for the solution of tasks in dynamics of information conflict. At the same time the information conflict is part target (the difficult conflict) OTS representing information ex-change of KTS providing conflict steady functioning of IS at realization of processes of collection of information, transfer and counter-action to carrying out similar actions by the competing party with means of the destroying / distorting in-fluences (RIV). The special at-tention is paid to research of actions of a subsystem of collection of information, methods of collection of information are defined, con-ditions of application of methods of processing of the collected data are shown, features of functioning of subsystems of KTS at vari-ous stages of application are considered. The conclusion is drawn that ensuring conflict stability functioning of information systems and means in the course of conflict interaction of OTS repre-sents a difficult interdependent complex of actions for collecting, processing, storage and updating of data on an information and target situation, to their analysis for the benefit of identification of objects and RIV is more whole. The effective solution of problems of KTS is function of existence of authentic reference descriptions of elements and objects of the competing OTS, and also, before-hand developed situations.

Enzymatic technologies were included strongly into practical activities of the person, the volume of the world market constantly grows and is updated. However the domestic production of enzymatic preparations very lags behind world level that is in many respects connected with insufficient scientific and technical base for a wide circulation of technologies in large-scale production. At the same time there were Russian producers of enzymatic preparations from animal fabrics and bodies for processing of raw materials of an animal origin, according to forecasts, of interest in rational use of resources of an animal origin. In article data on research of properties of the enzymatic preparation "Protepsin" and an assessment of prospects of application are provided in processing of raw materials of an animal origin. The enzymatic preparation "Protepsin" made in the conditions of JSC Plant of Endocrine Enzymes (Rzhavki, Moscow region) activity at action on proteins of meat shows, including the strengthened structure, has milk-clotting effect, is active in the field of pH 4,0-6,0 and temperature 20-45zs. The proteinaceous complex includes 4 fractions, 2 from which possess the general proteolytic activity. One of them shows the general proteolytic and milk-clotting activity. Enzymes differ in an amino-acid set and molecular weight. The method of a disk electrophoresis determined molecular-mass structure of "Protepsin". The preparation inactivation conditions guaranteeing its safety in the production technology of foodstuff as active proteolytic enzymes in the course of digestion can cause violations of integrity of fabrics and corresponding diseases are shown. Thus, conditions of use of a perspective proteolytic preparation in technology of a wide range of food of an animal origin are in a complex proved and picked up.

Promising directions of development of assortment of flour confectionery products are currently creating new combinations, more extraordinary and interesting, the reduction in calories, increase the nutritional value, development of formulations of functional products. As enriching additives in the manufacture of pastry products can be used flour sunflower flour and cedar. Sunflower meal – one of the possible sources of increase of food value. The only raw material component of this product are sunflower seeds that have passed the purification from impurities and shell of the particles, with the subsequent removal of oil from them and grinding. In this torment, to the maximum extent maintained all the valuable biological active substances and vitamins. Sunflower flour is a complex product: it is good recommendation system of proteins, fats, carbohydrates, including fiber, vitamins, phospholipids and mineral substances. Cedar flour is characterized by high protein content (up to 48 %) is well balanced in amino acids resultant composition contains b vitamins, food fibers, micro - and macroelements, necessary for life of the human body. Cedar flour has a good functional and technological properties In this paper we study the effect of cedar flour and sunflower meal on the rheological characteristics of dough. Effect of formulation components on the rheological properties of the test is evaluated in terms of water absorption of the flour, the duration of doughing, degree of its dilution and stability when mixing. It was found that the addition of 17% sunflower meal increases the viscosity of the dough and has a strengthening effect on the structure of the dough. Adding cedar flour in the amount of 20% caused the decrease in viscosity and getting more flexible dough.

The paper presents data on the study of the safety milk-containing canned food. The examine sample has multicomponent non-standard composition. The part of components is presented by food additives of a plant origin. The composition of product was varied for improvement of its properties and increase of storage stability. Starch treacly additives were widely expansion in the dairy industry. In milk-containing tinned was decided to replace partially a sweet component – sugar with maltodextrin. As maltodextrin possesses less sweet taste, the basic component was replaced partially. The manufacturing process of the product involves mixing the dry components in order to obtain the desired properties. The technology excludes process of evaporation and use of the expensive volume equipment. For comparison of properties of development investigated a reference template. The reference template s a product of a classical formulation which includes the origin of the components of milk and sugar. Organoleptic properties are studied of two samples. Defined that taste, a smell, appearance and a consistence of development and a control sample are similar on the first periods of storage. However, the consistence of a control sample is aggravating after 6 months of storage. In process of investigation is determined such parameters as the water activity, the dynamic viscosity and the active acidity. Values of these indicators for a new product are in rated limits, but they are much lower than the reference. Carried out the analysis of the received results. We concluded that milkcontaining tinned with maltodextrin have a high storage stability and better performance compared to the control sample.

Pastries are very popular among the Russian population. Pastry are the most promising targets for the enrichment of their function ingredients.. One of the most promising feedstocks for the production of flour confectionery products is flour from grain crops ofspring triticale. The different varieties of triticale were studied in particular, triticale flour grade "Ukro" for use in technologies of shortbread-butter cookies with enhanced food value. The first in the history of our country varieties of spring triticale "Ukro" was included in the State Register of selection achievements since 2004. Triticale is characterized by high-protein content. Triticale, protein is higher than in wheat by amino acids lysine and tryptophan, minerals (calcium, potassium, magnesium, iron), B vitamins. It was pointed the choice and ratio of prescription ingredients. Recipe shortbread-butter cookies based on the seeded triticale flour and flour from coarse whole meal grain, grade "Ukro", with high consumer properties was developed. Cake samples prepared on the basis of flour triticale exceed the reference sample of prime grade wheat flour. Biscuits have a high content of complete protein, vitamins, macro - and microelements, dietary fibers, high gustatory qualities. The influence of prescription components on organoleptic and physical-chemical properties of sandy butter cookies was studied. The nutritional and biological value was calculated. It was state the daily needs of the organism in these materials when using 100 g. As a result of the conducted studies proved the feasibility of the use of flour from grain triticale in the production of flour confectionery products of functional purpose.

At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region). The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

Creamy сream - finishing semi-finished product in the manufacture of pastry products. Tinting cream mass in different shades of color can improve the aesthetic appearance of the product appearance and make it more attractive. Natural blueberry anthocyanin dye has antioxidant, anti-cancer, anti-sclerotic, anti-allergic and anti-inflammatory properties, P-vitamin activity. The influence of the content of blueberry dye to change the chromaticity characteristics, organoleptic and physico-chemical parameters, shape keeping capacity, antioxidant activity of the samples of butter cream after manufacture and during storage. Based on the analysis of the results to give a butter cream pleasant pink color can be recommended dosage blueberry dye - 2.5 g / kg, with anthocyanin dye in this case is used as an antioxidant and as its use in the recommended amounts increases the antioxidant activity of 12.5 mg / 100 g (62.8%) (relative to unstained samples cream). Pastry with a creamy semi-finished product, colored with natural blueberry dye, demand on the food market of confectionery products, and they can be recommended as the first baby food, people with lowered immunity, the elderly and mass consumption, as products contain vitamin E - 30 mg / 100 g of product (satisfaction of the daily requirement for vitamin makes - 75%) and a significant amount of antioxidants. The facts make it possible to expand the range of competitive confectionery functionality diversify colors shades of cream, to improve its taste and aroma properties, enhance the nutritional value and shelf life due to the large amount of co-antioxidants.

The development of syn- and metabiotics is one of the most important technological lines of reserch in the production of functional foods. The positive effect of these products is achieved by the addition of enrichment components into the formulations that provide selective stimulation of the of intestinal normal flora's growth or activates it’s metabolic activity. In this regard, scientific and practical interest seem to study the possibility of expanding the range of synbiotic products containing not less than107 CFU / ml of the probiotic microorganisms on the dairy, vegetable-dairy (protein-free milk), or only on the plant-based medium without dairy ingredients. In the research work we have studied the conditions for the accumulation of biomass of probiotic microorganisms consortium, consisting of L. casei subsp. Rhamnosus, L. acidophilus, L. plantarum, L. fermentum, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis on nutrient mediums containing 1-20 % wheat germ flour "Vitazar". The quantitative assessment of the accumulation of probiotic microflora biomass and its metabolites in milk-vitazar based, whey- vitazar based, water-vitazar based nutrient mediums has been carried out . The concentration of Lactobacterium and Bifidobacterium in active form in quantity of 109 CFU / ml has been reached. It was found out that "Vitazar", being a source of dietary fibers and a wide range of carbohydrates, is capable to support the growth of Lactobacterium and Bifidobacterium, forming the favorable environment. The accumulation of probiotic microflora has been observed by the increasing of titratable acidity due to lactose fermentation by β-galactosidase, produced by microorganisms of the consortium. The main stages of the process of the accumulation microbiomass have been identified in the study of the kinetics of the fermentation process. The derived fermented pastes, containing 20 % and 30 % "Vitazar" are recommended as a component of formulations of functional products.

Due to more efficient use of feed, many farms, ensuring high productivity, has reached the profitability of milk production 40 % or more. No wonder milk has recently been called "white gold" because it provides the highest profitability among livestock products. However, higher producing cows have higher requirements for balanced feeding. Such cows are more intense metabolism: compared to cows of average productivity, the gas exchange is increased in 1,5-2 times, also increases blood pressure, pulse rate and respiration. This means that the wear and tear of the body is faster. And the consequences of inadequate feeding due to unbalanced diets on nutritional and biological active substances lead to profound metabolic disorders, which leads to disruption of the function of reproduction, diseases, shortening productive use of animals to one or two lactations. Without a system of introduction of achievements of zoo technical and veterinary Sciences, the proper organization of feeding, housing and care, application of progressive forms of work organization - cannot be opened, laid in the animals genetic potential. The main direction in the development of dairy cattle breeding is its intensification. The effectiveness of intensification is the implementation of the following development paths: full implementation and improvement of the genetic potential of dairy cattle; rich, biologically full feeding of animals; preparation of sufficient high-quality feed; implementation of efficient technologies.

The possibility of using vegetable complex of green buckwheat in production technology cheesecakes. The unique chemical, rich mineral and vitamin composition buckwheat green indicates desirability of not only its use, but also th e possibility of using for cooking preventive and functional orientation. Using green buckwheat plant complex due to the hi gh water-holding ability to reduce the time of the process, eliminate some technological preparatory operations, such as pressing off. It is found that the maximum degree of swelling (2.5 g/g) was observed at 40 oC and pH 4, 2. The time to reach an equilibrium state is reached after 30 minutes. On the basis of the research has been defined in a way to make plant complex curd basis, in an amount of from 10 to 70 % based on standardized physical-chemical and organoleptic characteristics of harmonious order to minimize-if-operation of flour to make the product functional and preventive properties. Technology of production of a pre -from adequate use of shock freezing, thus preserving the shape, color and flavor of the product. Microbiologists -cal studies analyzed frozen semi-finished products indicates that the microbiological-cal indicators remain stable throughout the shelf life. The use of herbal ingredients in the development of technology and the adjustment of the nutritional value of cheese bioproducts will solve the issue of their care-enrichment in essential micronutrients and natural way to improve the taste and increase the life -sti Useful developed products that currently is a modern and topical focus of research.

Primary, the author places special emphasis on the study of traditional technologies for processing of geophytes. Modern development trends in biotechnology demand of expansion of the raw material base. The increase in needs medicine, food and feed industries in biologically active substances pay attention to new unconventional sources of renewable raw materials. From this perspective, higher aquatic plants Zostera noltii and Potamogeton perfoliatus L. can be considered as a perspective object due to its high content of unique biologically active substances with different properties. Rationale of choosing of plant material and identifications of optimum performance and operational conditions for the production of biologically active substances: alcohol extraction in the mixer at room temperature limited to 7-10 days. Studied the organoleptic, physicochemical and microbial properties of end products – aqueous-alcoholic extracts of hydrophytes. Experimentations (UV spectrophotometric analysis, thin layer chromatography, mass spectrometry) indicate that the composition of plants and extracts contains different biologically active substances. The high content of quercetin and pigments in the extracts of Z. noltii and Potamogeton perfoliatus L. shows the future use of hydrophytes in the Volga river and the Northern Caspian sea as an additional natural source of flavonoids and antioxidants. Therefore, plant preparations (aqueousalcoholic extracts of zostera and pondweed) are combinations of various compounds, which have a high biological activity with different properties: adsorptive capacity, antioxidant and antimicrobial activity. Products of studied plants after extraction with water-alcohol can be used in the food industry as a source-native with minerals, carbohydrates, protein, vitamins, flavonoids, terpenoids, alcohols, aliphatic acids and etc. Find an opportunity of use of biologically active substances from eelgrass and pondweed and herbal precipitate after extraction.

All tobacco products even non-smoking contain nicotine, which has special effect on consumer’s organism and causes addiction. Necessity of nicotine content in tobacco products regulation inspires researches in this field. Popularity of non-smoking product snus is growing. Main advantage of this product is absence of smoke formation and as the result its consumption is possible in any place where smoking is prohibited. Snus contains tobacco, salt (NaCl) for aroma stabilization and preservation, sodium carbonate (Na2CO3) for acidity regulation, propylene glycol for water retaining, flavoring and water. Physiological effect on consumer’s organism has only nicotine which is present in unbound form. Unbound nicotine content can be regulated by changing acidity of the product. For research samples of snus with the same ingredients content but different sodium carbonate content have been prepared. It has been discovered that changing sodium carbonate content leads to altering of unbound nicotine content in extract. Sample of snus with 6 % of sodium carbonate contained 0.51 % of unbound nicotine. Maximum score after tasting had sample with 6 % of sodium carbonate. It has been discovered that maximum content of sodium carbonate in the product should be 6 %. As the result recipes and technological instructions for manufacturing non-smoking tobacco product with altering nicotine content have been developed.

The article consider the influence of replacement of SSBR-2560 TDAE batch production on high viscosity SSBR-2560-TDAE HV in the tread recipe on the tire performance properties. Obtained samples were highly viscosity styrene butadiene rubber did not differ in the microstructure of the SSBR-2560 TDAE batch production. Increasing the molecular weight possible to increase the Mooney viscosity of the rubber, however, is known to one of adverse factors is the deterioration of processability of rubber compounds based on polymers. In this connection, investigated the behavior in the step mixing compound based on high viscosity SSBR rubber. We chose recipes tread of the tire with a high content of organic silicon filler. It is established that the equivalent replacement of the polymer in the tread recipe does not lead to significant changes in the basic parameters of rubber mixing. We observed a slight increase in the energy consumption for the preparation of the rubber compounds, as well as the discharge temperature at each stage. It was shown to improve the distribution of the filler in the polymer matrix for the compound based on SSBR-2560 TDAE HV. The results showed that compound based on high viscosity SSBR improves rolling resistance and traction characteristics, while maintaining abrasion in comparison with the SSBR-2560-M27 batch production. Recommended use this brand in the production of rubber car tires.

Pectin polysaccharides obtained from various raw materials have a different component composition and form gels with water, sugar and acid or calcium. In this study, an experimental approach the gelation properties of different pectin samples, varied from different sources, using new methods of hydrolysis and purification. Samples were obtained by hydrolysis of accelerated extraction of pectin and purified by diaultrfiltration, have a high gel strength. The highest gel strength have been found in series of high methoxyl (HM-) pectin samples of apple, peach, orange and low methoxyl (LM-) pectin samples of commercial citrus pectin and apple pectin obtained by new method. It is shown that in addition to the basic parameters (the content of galacturonic acid, degree of esterification, molecular weight and hidrodinamic radius macromolecule) to affect gel strength pectins aggregation of macromolecules, which is determined by the z-average molecular weight. There were observed a clear pattern of the influence of the molecular weight on hydrodynamic parameters for both HM- and LM- pectin samples on the gel strength. It were shown that a high values of molecular weight, intrinsic viscosity, and radius of gyration of pectin samples can significantly increase gel strength, while the value of Mz oppositely influenced the gel strength. As a result, a systematic analysis of this parameter and its relationship to the average molecular weight found that indeed the ratio Mz/Mw for pectin’s is an crucial to assess the quality of pectin at the study of gel strength for pectin polysaccharides.

A number of studies on heat buildup in tire rubber surface scan method samples using a thermal imaging camera. Investigated the exothermic chemical reaction mechanical destruction rubber when loading designs permanent cyclic stretching with deformation of the working zone 50%. Percentage of deformation of the working zone was chosen on the basis of the actual data on the stretch-compression zone "Rusk" tires, which is the maximum level difference of deformation during run-in. Experiment plan provided for periodic relaxation samples of at least 72 hours for more accurate simulation of operation process of structural products. Created and processed data on temperature changes in samples for bar and line profile for rubber compounds with the introduction of nanomodificator (fullerene-containing technical carbon) in comparison with the control sample without him. The data obtained reflect the nature of heat depending on the composition of the compound. Identified common patterns of thermal nature of physicochemical process mechanical destruction rubbers. For rubber with nanomodifikatorom there has been an increase in the temperature interval reaction from a minimum to a maximum 2 degrees that is also linked to the rise in the average temperature of the reaction on the histogram also at 2-3 degrees of deformation under the same conditions and the level of cyclic loading. However, the temperature in the control sample that is associated with the beginning of the formation of hardened rubber structures, economies of Mallinza-Petrikeeva, occurs with delay twice compared with modified Fullerenes. Measurement of physic-mechanical indicators selected in the course of testing of samples showed the beginning of formation of structure with increased strength of samples in the sample temperature zone that corresponds to the thermal effect of èndotermičeskomu recombination reactions of macromolecules.

The use of cuffs rubber reinforced diverse, from pipe fittings to domestic plumbing. In this regard, relevant is the development of high-quality cuffs rubber reinforced on the basis of various fillers in order to prevent leakage of the working fluid and improve the reliability of cuffs in a wide range of loads. To improve the quality of cuffs rubber reinforced and meet the requirements of consumers a fundamentally new way to strengthen the rubber, which will improve the qualitative characteristics of cuffs rubber reinforced, consequently, increase their resistance to solvents is added to a polymer filler on the basis of nanocarbon. The purpose of this study is to plan quality cuffs rubber reinforced with the use of tolerancerange filler using tools monitoring and quality management the methodology of Quality Function Deployment (QFD). The relevance of QFD method is to determine the most important issues and related priorities, especially in the choice of positions that should be solved and improved when developing new products. To achieve this goal the following tasks: conducted market analysis of rubber products; carried out a consumer benchmarking and ranking of customer requirements; based on the analysis of customer requirements to cuffs rubber reinforced identified the most important requirements and via the SFC installed priority technical characteristics for further improvements; designed new product using the QFD. QFD method allowed a large amount of information in a compressed form and identify areas to improve specific technical specifications based on customer requirements.

Currently, much attention is paid to the improvement of production technology of synthetic rubber. Much attention is given to rubber is produced by emulsion polymerization. This is due to the fact that rubbers produced by emulsion polymerization have a number of positive characteristics, and are widely used in the tire and rubber industry, in composite formulations for various purposes. In recent years, the technology of production of synthetic rubbers are widely used quaternary ammonium salts which are produced on an industrial scale. Application low and high molecular weight quaternary ammonium salts to reduce pollution of environ-mental protection, exclude the use of mineral salts without significant changes in the process flowsheet. It is found that quaternary ammonium salts react with the components of the emulsion system to form insoluble complexes, which are captured produced rubber crumb. However, Applications, quaternary salts in the manufacture of oil-filled rubber in the literature sources have not been given due attention. The study presents the results of research on the effect of the concentration of a coagulating agent, tempera tours and concentration of the dispersed phase in the process of coagulation of latex in the preparation of oil-filled rubber stamps SCS-30 ARKM-15. The concentration of the coagulating agent does not significantly affect the process of separation of the rubber from the latex. The process of isolation rubber latex is advantageously carried out at a reduced temperature. The concentration of the dispersed phase also provides material effect on the coagulation process. The lead researches mouthestablished that produced rubber, rubber compounds and vulcanizates based on these indicators correspond to their requirements.

One of the most important factors defining the complex of operational characteristics of heterogeneous ion-exchange membranes that represent a composite material is their structure. Composite material electroconductivity depends on the nature of phases setting the system and on their relative position. Impedance spectroscopy is one of the effective methods of structure definition and electrochemical characteristics not only of the composite material generaly but also the phases which it consists of. In this paper by the method of impedance spectroscopy the electrochemical characteristics of the heterogeneous ion-exchange membranes МС-40 (H+, Na+, К+, NH4+ - forms) and МА-41 (Cl- and NO3- - forms) in the range of the alternating current frequencies 100 KHz – 20 MHz are researched. The comparison of the contact and contact-differential ways of measuring membrane impedance is done. It is shown that in the case of impedance contact measuring of the sample the borders “electrode/membrane” influence the electrochemical impedance system spectrum greatly. In connection with this the contact-differential variant of the experimental procedure in the impedance measuring of the membrane system is more preferable. The interpretation of the received electrochemical impedance spectra in terms of the composite material conductivity is given. Basing on the method of equivalent circuits it is suggested representing the impedance of the heterogeneous ion-exchange membrane as a sum of pure resistance (resistance of ion-exchanger particles), sequentially connected with the impedance of the dielectric layers (resistance and capacity of polyethylene and dissolvent). The analysis of the spectra of electrochemical impedance of ion-exchange membranes in different ion forms showed that the quantity of the semicircle locus impedance radius is inversely proportional to the coefficient of counter-ion diffusion and directly proportional to the part of the membrane intergel phase.

Model "structure-property", which takes into account the structural heterogeneity of polymer compositions has been developed. Experimental compositions based on styrene-butadiene rubber SCS 30ARK and crosslinked, high viscosity polymer (high-molecular filler - VMN) in different proportions, as well as softeners (industrial oil I-12A, oil PN-6, low-molecular polybutadiene PBN) were investigated. Samples that differ significantly in viscosity were obtained. The rubber blends and vulcanizates, based on the experimental of polymer compositions, were prepared. Physico-mechanical properties - tensile strength, elongation at break, Shore A. A hardness were determined. For describe the physical and mechanical properties of polymers logarithmic additivity rule was used. The properties of the polymer composition (PС) were determined by a single dominant component (resin composition consisting of a high rubber and a filler) and further components (softeners). Identification algorithm consists of four steps. The implementation of this algorithm is carried out using experimental design techniques. Estimation of the unknown parameters in the equation was carried out using the method of least squares. Quality evaluation of the model was conducted with the criteria Fisher, turning points, the Durbin-Watson, R / S-criterion. It is found that the model adequately describes the change of physicomechanical properties depending on the composition of polymer compositions. 3d graphics of the physical-mechanical properties of the polymer compositions were built. This allowed us to estimate the contribution of the dominant component and optional components (including combinations thereof) to change the parameters. It has been established that the introduction of rubber in total more than 50% of the components (BMH and softeners) reduced conventional tensile strength and dramatically increases the relative error of model calculations. (BMH and softeners) reduced conventional tensile strength and dramatically increases the relative error of model calculations.

Fodder yeast is highly valuable protein-vitamin products. Protein digestibility by yeast and amino acid content, superior proteins of animal origin. Fodder yeast protein digested in animals by 95 %. The biological value of yeast protein is determined by the presence of a significant amount of essential amino acids. Moreover, yeast cells contain many vitamins microelement and a significant amount of fat, in which the predominant unsaturated fatty acid. Currently, fodder yeast successfully used in livestock and poultry, so the demand for them is increasing every year. For the production of fodder yeast using a yeast having the necessary technological properties: the ability of rapid growth in aerobic conditions to form protein, amino acids and vitamins, resistant crop production, the development of resistance to foreign microorganisms. Intensive education yeast biomass contributes to a number of conditions, including pH, temperature and aeration of the culture occupy an important place. The main criterion for comparison and selection of a culture medium for this is the speed of its growth and ability to assimilate all of the nutrients with high economic factor. It depends on the performance of the enterprise, energy consumption and other technical - economic performance. The effect of pH of the medium on the biomass accumulation of yeast Yarrowia lipolytica. Found that at pH 5,2 - 5,5 observed maximum growth rate of the yeast cells. The effect of temperature on the accumulation of yeast biomass. The temperature of the culture medium determines the intensity of metabolism in cells. It was found that the optimal growth temperature of the culture Yarrowia lipolytica is 33 0C. The effect of aeration on the growth rate of yeast cells. Tro-established that the maximum increase of biomass was obtained with the aeration of 70 cm3 /cm3hrs.

Production of enriched curd by introducing a kelp of Laminaria family – Laminariaceae is discussed. The change of quality characteristics of the curd during storage have been studied. It was found that for the enriched product that meets the requirements of standards on the organoleptic, physico-chemical and microbiological parameters, optimal amount of kelp is 1%. Bigger amount of Laminaria led to the slight increase in the acidity of the product and the deterioration of organoleptic characteristics. The microbiological analysis of samples of enriched cheese showed absence of coliform bacteria, bacteria of the genus Staphylococcus aureus and molds. During the entire storage period of product a decrease of product contamination was observed. The most intense microflora reduction observed in the test sample after 120 hours of storage. Hence, a kelp exhibit antimicrobial activity. During the storage period the number of micro-organisms met the requirements of the standards. By the end of the storage period an amount of lactic acid bacteria in the product was at least 106 CFU / g. Adding of a 1% kelp to the curd promoted slight increase the energy value of the product, while the iodine content increased by 10 times. Thus, the use for food of 100 g of the enriched by laminaria cheese satisfy the adult daily requirement of iodine by 60–70%. Furthermore, the use of kelp as addition to the curd brings not only iodine but also vitamins, microelements and other beneficial agents for humans. Based on the above we can recommend this product as a prophylactic and preventive nutrition for different groups of the population suffering from iodine deficiency.

Distribution D. hansenii in different substrates can be explained sufficiently high hydrolytic activity, which is a prerequisite for their use in biotechnology to produce various biological products, in particular lytic enzymes. The paper is picked productivity and efficiency of synthesis of extracellular enzyme β-fructofuranosidase D. hansenii yeast nutrient medium from molasses. The efficiency of D. hansenii yeast culture in a nutrient medium of molasses depends primarily on the strain. It was found that the most productive and efficient synthesizing extracellular enzyme β-fructofuranosidase is yeast strain D. hansenii H4651. Maximum productivity and efficiency of the synthesis of the extracellular enzyme β-fructofuranosidase D. hansenii yeast strain H4651 seen when cultured in a nutrient medium from molasses without additional nutrients at a temperature of 20 oC. It was found that the consumption of reducing substances is not an adequate amount of yeast biomass synthesized D. hansenii. The content of reducing substances after 50 hours of cultivation D. hansenii yeast H4651 Uwe-creases. The resulting pattern PB increase in liquid culture may explain synthesis drozh-Jamie D. hansenii β – fructofuranosidase extracellular enzyme which hydrolyzes sucrose medium. The highest specific growth rate observed in yeast D. hansenii H4651 at temperatures cultivated-tion 15 and 20 ° C. Out D. hansenii yeast biomass H4651 exceeds the yield of biomass when cultured yeast D. hansenii strains H433 and H18–3.

The development of evidence-based methods of reproduction of protected and highly decorative species that are in high demand for use in landscaping, as well as the establishment of gene pools of species and varieties of plants in actively growing collection corresponds to the main direction of the state coordination program for the development of biotechnology in the Russian Federation until 2020 «BIO 2020». The on-standing research developed and optimized the conditions for obtaining actively proliferating cultures of 5 disappearing species; Campanula rotundifolia L., Campanula persicifolia L., Campanula trachelium L., Campanula rapunculoides L., Campanula glomerata L. Optimized conditions of rhizogenesis. The effect of the different sterilization and antibiotics concentration (kanamycin, benzyl penicillin, gentamicin, klaforan) on the growth and development of adventitious plants has been studied. Solutions of antibiotics for sterilization in addition to chlorine-containing agent («Belizna») and mercury (thimerosal) are needed. The possible negative effects of the addition of antibiotics in incubation solution lead to increasing of somaclonal variation, neсrosis, disturbance of chlorine synthesis («fatal lack of chlorophyll»), slow down the growth of adventitious shoots, and others. It is proposed LED lighting culture in a rack 16 hour period lighting LED strip 12 V power 4.5 W/m (3 LED 10 cm tape), general illumination of 2500–3000 lux. Each shelf is added with red tape photodiodes. The results allow, if necessary, to obtain plantation quantity of these kinds of Campanula in a short time.

There are various methods for determining the antioxidant activity. They are differing by the source of oxidation, oxidized compounds and methods for the measurement of oxidized compounds. Methods for determination of antioxidant activity provide a wide range of results, so the evaluation of the antioxidant activity should be carried out in several ways, and the results should be interpreted with caution. In assessing antioxidant capacity is necessary to consider not only the nature and content of the reducing agent in the test facility, but also the possibility of their mutual influence. The objects of research in this research work were Instant chicory (Leroux), Fried chicory (Leroux), Instant chicory (LLC Favorit), Instant chicory (LLC SlavKofe), Instant chicory with hawthorn (Iceberg Ltd and K), Instant chicory (LLC Flagistom), Instant chicory (Ltd. Around the World), Instant chicory (LLC Beta +), Chicory flour (Leroux), Chicory flour. Antioxidant activity of the products of chicory determined by spectrophotometric (using adrenaline and 2,2 – diphenyl- 1-picrylhydrazyl), and amperometric methods. These results indicate that chicory products possess antioxidant activity but not give fully correlated with each other results. The highest antioxidant activity have fried products from chicory – Instant chicory (LLC SlavKofe) and Instant chicory with hawthorn (Iceberg Ltd and K). No fried products from chicory (Chicory flour (Leroux)) have lower antioxidant activity then fried products from chicory. Because during frying new compounds are formed – chikoreol, which comprises acetic and valeric acid, acrolein and furfural, furfuryl alcohol, diacetyl. Best convergence results provide spectrophotometric methods using epinephrine and 2,2 – diphenyl-1-picrylhydrazyl.

Of the total effect of the removal of non-sugars 30–36 % achieved in modern schemes extract purification, a large proportion removed by adsorption of calcium carbonate particles formed in the process of carbonation. To improve the efficiency of the purification steps juice we have proposed a two-stage carbonation I cleaned juice. Holding two stages I saturation at high pH juice is justified in view of the efficiency of adsorption treatment with calcium carbonate. To quantify the proposed option saturation performed laboratory research on plant juices derived from beet varying quality, with the definition of quality indicators to be cleansed juice at all stages of processing the raw juice in warm preliming, the combined main liming, I and II carbonation. Indicators were evaluated for juice in the sugar industry accepted methods. In comparison with the standard version of the proposed two-stage version of I carbonation with intermediate filtration improves filtration performance carbonated juice on 24–26 %, reduce the color of the purified juice to 17–23 %, the content of calcium in the 22–24 %, improve the overall treatment effect 16–19 % (relative). Improving the quality of the purified juice ensures the production of white sugar of standard quality, an increase in the cleaning effect of diffusion juice reduces the loss of sucrose in the molasses and increases the yield of the final commercial product. The proposed version of the separation processes of thermochemical conversion of non-sugars will create conditions for maximum removal by adsorption of their decay products, particularly dyes.

Tenderized saccharification process is a mass of the cores in the production of ethanol from starch-containing raw materials. Saccharification of starchy raw materials needed because main production races alcohol yeast do not synthesize and amylolytic enzymes are not able to use in their metabolism Nepo-starch, facility and internalize only mono – and disaccharides. The main aim is to obtain a mash saccharification with a high content of fermentable carbohydrates. The main objective is to obtain a saccharification wort with a high con-zhaniem fermentable carbohydrates. From the course of the saccharification process, the quality of the alcohol depends on the completeness of the fermentation of starch raw materials and product yield. On saccharification sodden mass affected by temperature, pH, glucoamylase dosage and duration of the process. From these factors depend technical-economic production figures. Saccharification boiled barley weight carried glucoamylase enzyme preparation bios 800 A at the rate of 6.0 units per g starch SFS. Control is tenderized weight obtained using one enzyme preparation Alfaferm 3500 A at a dose of 1.0 units per g starch AS. Saccharification takes place at a temperature of 50–65 0 C and pH 4.0–5.5 for 120 minutes. pH was adjusted weight tenderized by making it in sulfuric acid. The saccharification process dynamics studied glucose accumulation in the barley wort in function of temperature, pH, and the dosage of glucoamylase. Samples for glucose determination were taken every 30 minutes. At a temperature of 65 0 C in the first 30 minutes of the accumulation of glucose goes fast, then suddenly slows down, it is possible due to the inactivation of glucoamylase due to changes in the structure of the enzyme molecule. The maximum amount of glucose stored at a temperature of 60 0 C and 11.1 g / cm3, which corresponds to the optimum action of glucoamylase enzyme preparation used. The
concentration of hydrogen ions (pH) has a multifaceted effect on the process of saccharification. On the one hand alter H + ionization of the active site of glucoamylase conformational state and, on the other hand influence the stability of the tertiary structure of glucoamylase. Maximum glucose accumulation is observed at pH 4.5 and 11.9 g / cm3. With increasing the glucoamylase dosage increases the effective formation of enzyme-substrate complexes, and hence the rate of hydrolysis of starch. When applying multienzyme complex observed increase in the amount of glucose by 34.7%, compared with the control. The degree of starch hydrolysis increases as it becomes more accessible to the action of saccharifying enzymes by the hydrolysis of proteins and membranes barley containing hemicellulose. Application of multienzyme composition allows to reduce the consumption of glucoamylase to 4.0 units per g starch SFS, SFS instead of 6.0 units per gram of starch in control.

The data on the influence of fermentable carbohydrates concentration on yeast multiplication are widely represented in the literature. This study presents the results of experiments showing an influence of sucrose and maltose concentration on Saccharomyces cerevisiae yeast multiplication. The objects of this research are bakery, beer, wine and alcohol yeast that are widely used in fermentation industry. Beet molasses and malt wort were chosen as nutrient medium for yeast breeding. Their basic sugars are mainly represented by sucrose and maltose. The concentration of sugars was 9, 12, 16 and 20%. The intensity of yeast multiplication was evaluated based on yeast cells concentration during their cultivation and the specific growth rate. Sugar concentrations causing an intensive accumulation of examined yeast strains were determined. This paper presents the experimental data that were received describing the influence of sucrose and maltose concentration on the duration of a lag phase period for different yeast strains. Specific growth rates of researched strains were determined for nutrient mediums with different glucose and maltose concentrations. It was found that the Crabtree effect, that is caused by high carbohydrates concentration in culture medium, is most pronounced when yeast cells grow on a sucrose medium. Brewer’s and baker's yeast are more adapted to high concentrations of carbohydrates. The obtained experimental data could be utilized to develop flow charts of growing a pure culture of Saccharomyces cerevisiae yeast to use at fermentation plants, including low power ones.

The article dealswith the search for the unification of technological approaches to increase the efficiency of separation of the protein complex and stability of the plant foundations from seed dicotyledonous economically important crops of soybean, hemp, buckwheat. Uneven localization of nitrogenous substances in the seed largely determines the accessibility of protein complexes for extraction. Natural fermentation of spare proteins in cellular structures when the germination process starts leads to the accumulation of soluble nitrogen, and the change in the salt composition of protoplasm facilitates the transition in the solution of insoluble complexes in the form of colloids. It is shown that fine grinding of dry seeds increases the efficiency of extraction by 1.3–1.6 times, while rough grinding increases bioactivity by 1.6–1.8 times. The dispersion containing 8.1±0.7% of dry matter at buckwheat bases and 9.5±1,3% at hemp and soy bases with the water ratio 1:4 to 1:7 satisfy the requirements of taste sensations and fullness of the chemical composition. Based on the results of the extraction of protein of buckwheat seeds the conclusion has been drawn that there is a need for a differentiated approach to selecting conditions for the creation of food framework. Taking into consideration the fact that the amount of calcium in buckwheat seeds is17–25 times smaller than in oil seeds and the quantity of phosphorus is 1.6–2 times smaller, the contribution of electrostatic forces in the protein solubility is small and the additional actions to activate the protein complex are required. To predict the properties of vegetable bases of bioactivated soybean seeds and hemp, the central composite uniform-rotatable planning was applied and the full factorial experiment with factorial scheme 3×3×3 (33) was selected. The preferred combination of values of the input parameters X1, X2, X3 was discovered. They provide for the maximum of Y1, Y2, Y3…: physiological phase – germination, mass fraction of soluble nitrogen in the variance of 66.5%, extraction temperature of 60ºC, the dispersion of 0.5 mm. The developed technology of plant basis of bioactivating seeds of soybean cultural, and hemp are designed for the production of functional drinks.

This article examines the problem of development of the production function and its significance in economic growth. Economic growth, according to the authors is the growth of socio – economic indicators of both the country and the region, which is associated with economic efficiency of production. It is shown that to assess the prospects of economic growth of the country's industry and the region's own analysis of its constraining factors. Examined foreign approaches V. Rostow (technological and intellectual factors), J. Galbraith (science and knowledge), D. Bell (science and technocratic factors), considering these factors as factors of economic growth. Russian authors (Y.P. Anisimov, A.I. Horev, T.I. Ovchinnikov, S.V. Kobeleva) examined economic growth from the point of view of the production characteristics (organizational factors, enhancing the development of engineering and technology, a result – improving of performance of work). The article presents a model for developing a comprehensive system of indicators of production capacity of the enterprise taking into account the implementation of organizational development, improve the level of equipment and technology, and algorithm of calculation of economic activity of the enterprise. Examined the proposals of foreign and domestic authors on the development of the intellectual factor as the factor of economic growth. Considered innovative factors: indicators of creative or support labour, the preferences of consumers in the choice of the production of those products, which are competitive, institutional capacity, calculated as the average number of workers at one workplace structural, informational potential, calculated according to the standards of the program documents, entrepreneurial potential, taking into account the production function in product development. The model of accounting innovation-intellectual components of the production function assumes a dynamic ratio of external and internal factors based on technical and technological development of enterprises, and based on the experience and abilities of staff functions and incentives.

In conditions of economic instability of one of the major problems facing managing subjects, creation of a flexible control system capable to restructuring and orientation to stable progress is. Finding of flexibility is impossible without use of system of monitoring and an assessment of a level of development of the enterprise that allows to estimate influence of internal factors of progress of the organization on its position in an environment, as well as to make a decision on duly variation of the mechanism of operation of business. Innovative activity differs integrated approach, and, consequently, mechanisms of interoperability are necessary for realization of operative management of her between the various structural divisions involved in innovative process. One of such mechanisms is the analysis of the innovative environment. Feature of the analysis of the innovative environment as tool of management of progress of the enterprise is concentration on revealing of tendencies and dynamics of progress that distinguishes it from the controlling aimed at result. The essence of the analysis consists in regular tracking results of financial and economic activity and its correction within the limits of the scheduled (design) period. By development and realization of strategy of innovative progress monitoring acts as the mechanism of coordination of actions of all involved structural divisions of the managing subject. Thus, it is possible to present the analysis of innovative progress of the enterprise as continuous supervision over a condition of the external both internal environment and processes of financial and economic activity of the enterprise with objective of the prevention of undesirable deviations on the major parameters of economic progress. The assessment of structure of the innovative environment of the enterprise will allow to analyze, first of all, financial capacity of the enterprise to innovative progress, to check correctness of the chosen direction of progress from positions of a modern and further financial condition of the enterprise. The generated procedure can become a substantial basis of formation of strategy of innovative progress and payment of new technologies. The enterprises will have effective toolkit of an assessment of innovative possibilities, as well as a choice of possibly sold strategy of progress.

In the article the «economic growth» theoretical approaches to the terms and «sustainable development». It is indicated that «sustainable development» is related to the introduction of new technologies and innovations, as well as the mechanisms of perfection economic activity. The concept of «sustainable development» includes the principles of sustainability and balanced-ness, while economic growth is associated with the dominant country economic policy objectives), including innovative factors), with the well-being of its population level: the development of the social structure, from the labor market level and other factors. Prospects of development of the country based on the justification of the socio-economic model of its translational movement in the world civilization. Excessive political risks and economic sanctions have shown that Russia should not rely on foreign imports of high-tech, and the need to develop import substitution. Change the vector of development of the Russian economy made their adjustments to the development of the Voronezh region economy slowed down the speed of displacements, of capital, the regional financial centers develop poorly, due to lack of investment has slowed the growth of innovational and information development. There is a growing dependence of the region on the processes taking place at the international and national levels. In the example of the Voronezh area are considered factors of sustainable development such as the coordination of organizational efforts and financial resources in order to achieve a new quality of the region's population lives, and necessity of formation of a new development paradigm of management in the region, based on the modernization of diversified bath economy and the introduction of mechanisms to ensure the implementation of sustainable development. In view of the innovative-investment activity of JSC «Concern» Constellation «steady growth, coupled with an increase in the Russian Federation and the regional economy.

Contemporary higher education is characterized by the development of innovative teaching technologies. This process leads to the necessity of their systematization and classification. The transformation carried out at the high school meets the modern trends of the world scientific and technical progress development. Such innovative method as the audiovisual aids in teaching completes traditional educational process improving its effectiveness. Method of training projects is aimed at the development of students individual and group autonomy, it makes the students apply synthesis and analysis technique, and determine the methods and means of obtaining results. It is a multifunctional method of learning, teaching and training. Educational programs management in higher educational institutions is possible when applying the principle of consistency and optimizing the innovative teaching methods integration in educational process. When adopting modern teaching methods it is necessary to solve the problem of material and technical support of educational process. It is of great importance to develop standards for material and technical support of innovative educational programs in order to create a single harmonized educational space. The progress of information technologies will allow us to use the advantages of online learning, which will be based on the online lectures prepared by the leading Universities of the country. Higher educational institutions in such conditions will play a role of supporting and consulting centers. This form is more democratic, it allows us to vary the time of training however its application requires methodical, organizational and systemic preparation. Adopting innovative methods and technologies it should be followed the principle of total quality management involving the teaching staff in the process of the united team formation.

In this article the possibility of application of the balanced scorecard (BSC) were considered for system for submission of suggestion for improvement (SSSI) from employees. The authors consider SSSI as one of subsystems of the general management system which is aimed at motivating employees to work more effectively, the use of creative potential of employees, achieve additional revenue and improvement internal processes in the company. The BSC includes indicators, which are divided into four categories: Finance, Clients, Processes, Resources. Since SSSI has its own distinctive features compared with other systems that influence the management of the system, explaining exactly what indicators to SSSI should be used for each category is given special attention. The result described in the article is the balanced scorecard for the system for submission of suggestion for improvement, which will be effective in implementing and improving SSSI for organizations of any size and any kind of activity. The offered balanced scorecard system consists of 10 indicators which will help to estimate system from four main parties. So financial side will be characterize by indicators that show what economic benefit the company can receive from offers, the personnel – the sum of the paid awards, the client (in this case the client is the company) – number of the submitted, implemented ideas and an involvement of the personnel. Indicators of internal business processes directly are interconnected with stages of the considered process and characterize the speed of passing of each of them, and also quality and number of offers.

The article addresses the reasons, results and grounding for personal decisions concerning gaining some of other educational level. It was found, that the wages being in fact the price of labour competencies of an employee, does not always cover the expenditures required for obtaining them, one of the variants of such obtaining being formal education. We performed the calculations of the expected return on the individual education investments based on the data about wages and price of education. According to these calculations, gaining higher education is less profitable compared to other educational levels. For assessment of investment efficiency, the article, in addition to return on investments, addresses the risks of an individual in the labour market and the effect of the educational level on them. It is defined that employee’s possessing of higher education considerably reduces the risk of unemployment. Elementary and intermediate vocational training also provide sufficient guarantees for employment, while the employees with only basic education or without it are at great risk. As another important risk for employees we pointed out the risk for health. The analysis showed, that the greatest share of employees in hazardous industries have elementary and intermediate vocational training, while people with just basic education are also often busy at hard labour occupations. The conclusion was made that income and risk in individual education investment assessment are more or less balanced. Personal decision concerning gaining education can be compared to risk management strategy of a company: risky strategy here suggests waiving education and early entry into working life, while cautious strategy consists of gaining the highest available educational level.

Modern vector of development of the economy is quite different from previous periods, which in it turn is reflected in the strategic state documents generated including the Government of Russia. In particular, it should be noted that to date, the state defined the vector of development defined as an innovative and socially oriented. Given the level of technical and technological progress and its impact on the realities of the present time it is necessary to pay attention to enhance the relevance and significance of information in the development of modern society. The article analyzes the degree of influence of information and knowledge in modern economic processes taking place in society. The analysis is based on the study of scientific works of modern scientists specializing in the study of information problems and knowledge economy. The main trends in the development of the information society status related primarily to the expansion of data, as well as strengthening the role of progressive information technologies to reduce the role of the geographical factor of resistance in sharing knowledge. The authors defined the essence of information knowledge environment, as well as the marked characteristics form the spectrum of features inherent to the modern information environment. The analysis of the concept of «information knowledge resource» (IKR), which is a synthesis of three terms: information, knowledge, resources, and refined his interpretation. IKR designated role in shaping the knowledge economy. Presents specific features which have knowledge information and resources, among which stands out: intangibility, immeasurable, non-exclusive use. The paper presents a model of the PSI, based on the transformation of information into knowledge under the influence of certain factors that could affect the quality of the resulting knowledge. Also in the proposed IKR management mechanism as a central element of organizational change management mechanisms in the social and economic systems. Outlined the main points useful application of such a mechanism.

Development of the corresponding scientific approaches and concepts is necessary for the solution of an actual problem of definition of the priority directions and actions for innovative development of the industrial enterprise. The concept of an assessment and activization of an innovative state offered by the author assumes formation of reasonable recommendations about stimulation of level of an innovative condition of the industrial enterprise on the basis of a complex of consistently carried out actions within three main units. The block I «Analysis of prerequisites for an assessment and stimulation of level of an innovative condition of the enterprise» is introduction and is intended for determination of introduction parameters of the carried-out assessment. Within the block II «Definition of internal state of the enterprise» the relevant system of indicators is developed for an assessment of level of an innovative state at the microlevel by means of analogies between physical and economic quantities. Important stage of the block II is the analysis of an intra-branch innovative state which is made by means of the system of a comparative assessment of level of an innovative condition of the industrial enterprise developed by the author. The specified system allows to determine quickly the level of an innovative condition of the enterprise and on the basis of low values of criteria to create the main directions of perspective development. The method of Delfi with a parallel assessment of the analyzed and reference organization is the basis for this system. Formation of indicators and indicators of level of an innovative condition of the analyzed and reference organization is made by means of mathematical linear regressions therefore the coefficient of comparison of level of an innovative condition of the analyzed and reference organizations is defined. Total conclusions and complex of the corresponding practical recommendations about stimulation of level of an innovative condition of the analyzed enterprise are defined within the block III taking into account an assessment of extent of influence of external factors and the third-party organizations on the level of innovative development.

The article discusses the relationship of strategic management objectives in the general secondary education with the methods and forms of its achievements. As the strategic objective of secondary education serves the reorganization and optimization of compulsory secondary education and increase the possibility of non-formal education received by students outside of school. We consider some examples to support a specified purpose and expressing its specific advantages and disadvantages. Three main types of learning processes. The first – an arbitrary, non-structured learning process through which a person throughout his life acquires most of the knowledge and skills. The second – an informal (or non-formal) education. The third – the formal (school) education. It is shown that the trajectory changes in the content of the formal secondary education in Russian. The basic methods of strategic management of secondary education: funding and administration. The main forms of financing of secondary education on an example of the Voronezh area: financial services strategy; strategy to reduce the share of inefficient charges; Roadmap strategy. The directions of improving the financing of public services of general secondary education: optimizing the distribution of students in educational institutions; optimization of wages of teachers, depending on the population density in classrooms; optimization roadmap in education; Optimization of interaction of educational institutions with municipal and public services; optimization of per capita funding by region. The basic form of the administration of secondary education: a strategy of introduction of new federal education standards, the strategy of horizontal integration secondary educational institutions; management strategy through the levels of hierarchy; distance learning strategy. The possibilities of improving the administration of the main forms of secondary education on an example of the Voronezh region and other regions of Russia.

The article is discusses the scientific and theoretical approaches to marketing of innovations in the cosmetic market in the strategic aspect. It is showing the development of the concept of strategic marketing innovation in the foreign and domestic scientific literature; the key concepts of marketing innovations is clarified; elements of the commercialization of innovative products is identified; the specificity of strategic marketing innovations in the cosmetic market in the Russian conditions is established; actual problems of innovative development and commercialization of innovations is identified; an assessment of the Russian market of innovations. The marketing of innovations – is a systematic methodological approach that combines the strategy and tactics of promotion goods (works, services, technologies), having substantially new properties, at the level of economic entities, it is proved. Under the innovative products offered to understand the implementation of the results of scientific and technological activities in the form of goods, works and services, which have an absolute or relative scientific and technological novelty and (or) consumer value, going beyond the existing traditions. Innovative production is subdivided into two main categories: not commercialized and the commercialized production. Process of commercialization of innovative goods is considered as three-level system: the first level is the state innovation policy (macro-level); the second level – regional innovation policy (meso-level); the third level – commodity innovative policy of enterprise (micro-level). It was shown that the weak spots for Russian manufacturers of innovative products has been and remains insufficient elaboration of organizational and methodological approaches to strategic marketing of innovations in industry the as aspect, including in the sector of cosmetic goods. Recommendations for the development of marketing strategy of innovation for the Russian manufacturers of cosmetic products based on the analysis of world practice, its Russian market and detailed study of marketing strategy of innovation.

This article addresses the problems of competency development and of competency-based approach to labour stimulation. The objective of the performed research was to determine the key types of professional competencies, their influence upon work performance, and way of their development. Two variants of competency understanding are outlined depending on the actual performance enabled by the competency presence and maturity: competency as an employee’s potential, and competency as the measure of labour activity goal achievement, which is in fact the realization of the potential. The system of labour remuneration based on the competency approach and including three types of bonuses was worked out. It includes minimum bonus applied for one-time reward of an employee’s success, qualification bonus requiring formal proof of the qualification level, bonus rewarding successful competency appliance. The competency classification based on three key features was suggested for more efficient analysis of competency appliance opportunities: maturity, or development degree; source or way of acquire ment; scope of possible appliance. The need to spend time and effort for obtaining and developing nearly all possible competencies was po inted out. Special attention is paid to forming labour competencies during the period of a person’s life when he is emp loyed. The sources of the competency formation for the employees were discussed and the problem of performing competency development activities at the expense of other types of activities was stressed out. The conclusion was made, that the employers and em ployees need to share the weight of means and efforts required for competency formation and development to enable the latter to perfo rm their duties more effectively in the future.

Difficulties in managing the effective development of an industrial enterprise is largely due to the lack of complex tools to measure it, which is aggravated by the lack of identification of the factors that affect the food industry enterprises. In the article, we investigated directions of providing of industrial enterprises effective development and determined conditions of their choice depending on organizational assets and enterprise’s added value dynamics. For every possible combination, we offered certain mechanism of effective development: internal – by means of enterprise’s self-potential activation, and external – by means of deep, moderate or shallow integration. Deep integration means full merger of the enterprise and is recommended in case of critical level of enterprise’s potential. Moderate integration is implemented by purchase of controlling block of shares and is carried out in case of critical or high enterprise’s potential combined with growth of added value. Shallow integration can be used in any combination of resources and added value and is implemented on a contractual basis without institutional and legal change. The concept of directions of providing of industrial enterprises development, that we worked out, is of applicable character and can be used by industrial enterprises regardless field and specific character of industry. Implementation of offered measures will provide industrial enterprises effective development, which will help to form organizational assets base of Russian economics, which is a powerful driver of modernization of Russian industrial enterprises and economics as a whole.