Perfection of machinery and technology for the processing of secondary raw materials of the meat industry is a very urgent task. One of the most important methods in the processing of blood of cattle is the effect of low temperatures, used both for preserving blood by freezing, and for its concentration by the method of freezing moisture. In this regard, the article examines the process of cooling the blood of cattle, which allows the most complete assessment of processes and phenomena occurring in the blood under the influence of low temperature. The features of studying the process of temperature reduction based on the main provisions of thermal analysis are considered. As a result of the experiment, the dependences reflecting the nature of the temperature change in the blood sample of cattle and the reference element have been obtained, allowing one to accurately record the features of the phase phenomena observed in this biotechnological environment. It is shown that the crystallization of moisture in the blood, which is a complex multicomponent solution, is due to the presence of eutectic compounds that arise when the temperature is lowered and water is released in the form of pure ice. Guided by the obtained temperature dependences, we obtained informative data on the necessary energy potential for the realization of cooling and freezing processes. The features of the mechanism of ice freezing in the blood under investigation from the point of view of the molecular-kinetic theory of molecular motion are explained. The carried out researches have allowed to define activation energy of processes of crystallization of a moisture in investigated blood of large horned livestock.

The technological process of cereals production used in the production of feed stuff, which includes the following basic steps: grain moistening; binning of moistened grain for redistribution of moisture in the bulk of kernel; steaming of moistened grain; rolling of steamed grain; drying and cooling of flakes – is developed. In the production of flakes from scoured barley and oat grain before feeding to the rolling line film removal from the grain of these crops and the separation of the husks is carried out by one the existing methods: the method of grinding, followed by sifting and eventilation of films from tail fractions or a method of peeling on special machines with a separation of films. Wet-heat treatment of grain, followed by rolling helps to improve taste and palatability of feed, improves the nutritional value of carbohydrate and protein complexes, reduces the exertion of the body to digest food nutrients, allows to inactivate antinutritional substances and free the grain from the pathogenic and other microorganisms. In the duration of rolling process splitting of complex carbohydrates occurs, starch loses its original structure and is easier exposed to enzymes. The dried and cooled flakes have satisfactory flowability, do not set up. Humidity of flakes is not more than 14%, the temperature is not more than 10 °C above the ambient temperature, bulk density is 350–400 kg/m3. Developed set of equipment allows producing cereal flakes, the use of which in feed stuff and rations of young cattle and pigs increases the productivity of animals by 15–20% while reducing feed costs by 12–15%. Cereal flakes are used in the manufacture of complete feed for piglets (pigs at the age of 10 to 60 days), feed concentrates for pigs under the age of 4 months, the calves under the age of 115 days, high-producing cows, sporting and trained horses and lactating mares.

Purification of crude unrefined sunflower oil along with the removal of primary oxidation products is an urgent task to remove the solid constituents formed during the processing of sunflower seeds. All of them irrespective of the chemical composition negatively affect the quality of the food product and, over time, saturate the oil with coagulants that affect its organoleptic and physico-mechanical characteristics. The problem of cleaning unrefined sunflower oil by filtration with the use of vibroacoustic action is considered. The calculation scheme of the process is given, and an experimental setup has been developed that makes it possible to vary the angle of inclination of the filter element. The research of sunflower oil filtration in the field of vibroacoustic impact is carried out. In the study, a decision was made to expand the energy effects to create a cumulative system in the liquid medium that improves the hydrodynamic situation at the scale of the oil purification plant. It is established that the process speed can be intensified by creating additional microflows that provide an active influence on the motion of liquid, gas and solid particles. The results are obtained, which testify to the effectiveness of the use of vibroacoustic effects during the filtration of sunflower oil.

The main objective of the experimental study of all processes is the analysis, study and generalization of all available results. In accordance with the idea of indexing search experiment was carried out in several stages. The number of stages and steps on each of which depended on the results of the previous stage and the ultimate goal of research. The ultimate goal of the study is to determine the optimum process conditions. Studies vegetable oil extraction process was conducted in a pilot plant set up on the basis of a single-screw Oil-presses. To ensure maximum efficiency Oil-presses without loss of quality of the finished necessary to ensure continuity and uniformity of oilseeds admission hopper. To process the experimental studies, the software complex STATISTICA 10 was applied. To obtain the regression equation, the matrix data was processed using the MS Excel software package. It is found that in order to provide the required performance Oil-presses need to set the angular speed of the screw in the range of 5.5–6.4 s-1, the value of the annular gap between the screw and curb chamber is 0.7–0.9 mm, the quantity gap curb camera of 0.16–0.18 mm. To optimize the process, the output values of the parameters converted into a dimensionless scale desirability d. In the course of the research found that the desirability of the D function, which characterizes the adequacy of the obtained values, has an extreme experience in the 8 and equal to 0.8. On the basis of the following parameters should be considered optimal obtained data: the angular speed of the screw of 6.6 to 1, the value of the annular gap between the screw and camera curb 0.92 mm, the magnitude of the gap.

For the baking of baked goods in order to save fats, different types of endorsement and protein-fatty emulsions which are used as ingredients in goods and for the protection of metal moulds from burning. Usually emulsion is prepared on bakery enterprises by National State Standard Р 51785–2001, involving mechanical beating up of ingredients. The authors suggested and studied the way of manufacturing of more stable food protein-fatty emulsions using ultrasonic transmitter with rigid neodymium magnets on its thickener. As ingredients, there were applied curd whey diluted with water, unpurified sunflower oil and sunflower phosphatides. Ratio of whey and water is 1:7. Physical effects of ultrasound and field of magnets in contact layer of liquid ingredients being dispersed have increased the viscosity and dispersion of protein-fatty emulsions. Hypothesis of increase of stability and sterility of protein-fatty emulsion by the selection of parameters of magnetic field and power of ultrasound transmitter is confirmed experimentally. Microscopic analysis shows high degree of homogeneity of emulsion under the time of processing 3-4 minutes and intensity of ultrasound 2 W/cm2, that is energetically profitable. There was revealed synergism of influence of physical effects of ultrasound and magnetic field on the durability and steadiness of emulsion to mechanical and temperature effect and also cidal effect, prolonging terms of product using. Manufacture of emulsions by the declared way using the ultrasound and magnetic field of constant neodymium magnets decreases number of injected elements-emulsifiers by 3-4 times or excludes their use at all. Existing piezoelectric ultrasound units as well as neodymium magnets have small sizes and low energy consumption, easily built into the line of continuous manufacture of emulsion for the bread production. Such emulsions are less demanding to the storage and transportation.

The article gives a mathematical description of the process of pressing safflower seeds in an ultrasonic field in the form of a regression equation found by static methods on the basis of experiments and described by a polynomial of the second degree. As the main factors influencing the efficiency of the process, the ultrasound frequency, the amplitude of the ultrasound, the pressure and the press created in the green chamber were selected. And as a criterion for assessing the effect of the selected parameters, the residual oil content of the cake is used. To assess the adequacy of the mathematical model, the variance analysis (ANOVA) of the experiment in the Design Expert v. 10 and the regression equation is obtained, the analysis of which allowed us to identify the factors that most influenced the process under consideration. Found that when the pressure in the press to a value higher than 14 MPa, a further increase in efficiency was observed together with increased values as the ultrasound frequency and its amplitude. The maximum and most effective value residual oil content in oil cake obtained in the frequency 35-40 Hz and amplitude of more than 40 mm and the pressure in the press from 10 to 11 MPa. which are obviously directly dependent on the behavior of grain and movement of its internal parts during the supply of the ultrasound. Graphical interpretation of the equation is represented by curves of equal values and response surfaces for input parameters. A numerical and graphical optimization procedure is also proposed to predict the optimal level of input factors and to obtain the maximum yield of oil relative to the mass of the original feed. To test the adequacy of the model, the results of a number of parallel experiments are presented that fall within the calculated confidence intervals for all quality criteria.

As a result of research and analysis of kinetic dependencies of the pulsed radiation-convective drying process of potato slices under stationary conditions, a step-by-step regime for drying root crops was developed. Potatoes slices are subjected by combined radiation-convective drying. Moreover, the heating of the potato is carried out by infra-red rays with a wavelength in the range 1.16–1.65 mkm and a heat flux density of 2.69-5.44 kW/m2 with simultaneous convective air blowing for water vapor evaporated from the product removal with initial temperature of the environment 293 K. Stepwise regime essence is as follows. Total drying process duration is divided into a certain number of stages. Durations of each time step was determined experimentally as a result of drying and drying rate curves analysis potato tubers stationary drying regimes. At each stage a fixed value of product temperature and air speed is selected. At the graphical dependencies analysis it is possible to distinguish three drying periods: heating, constant and decreasing drying rate. At the first stage potato slices 1.5 mm thick are heated by infrared rays up to 318 K temperature with simultaneous airflow with speed of 1.6 m/s for 6 minutes; at the second stage-up to 323 K temperature with air speed 1.2 m/s for 18 minutes; at the third stage-up to 328 K temperature and with air speed 0.7 m/s for 12 minutes. Later dried to a final 12% humidity potato slices are processed with flavoring (spices).

With the purpose of scientific and economic feasibility of the process of accelerated manufacturing of pasta with a high concentration of animal protein and vital nutrients for Arctic workers was conducted a study on the modernization of production equipment, and a method of the production of pasta with increased nutritional value was developed. During the study a number of inconsistencies in the implementation process of drying pasta in the prior art ovens was revealed. The increased amount of ground meat and beef liver (30%) in the composition of such products requires drying at elevated temperatures in order to eliminate acidity and microbial spoilage, which led to loss of shape, strength and cracking. We have developed a compact technical device based on Angelo Po combi steamer with integrated electronic ultrasonic transmitter UZAGS-0.3/22-D with an intensity of about 140 dB for accelerated drying of pasta with high-protein additives. The proposed technology allows to accelerate the production of finished products by 24–26%, while reducing energy consumption by 8–11%.

In this study, methods for intensifying micro- and ultrafiltration processes by controlling the concentration-polarization effect are considered and studied. The negative effect of concentration polarization on the process of separation of the filtered liquid and on the membrane surface is described (due to the increase in concentration, the selectivity and specific productivity of the membrane surface decrease). The physical picture of the flowing phenomena in a flat membrane channel with known geometric dimensions is considered, four sections with different effects on the filtration process are identified. The equation of material balance is analyzed by introducing boundary conditions into the criterion equation of material balance, with the aim of finding opportunities for mass transfer. It is revealed that the mass transfer coefficient km decreases, due to the growth of the thickness of the boundary layer. The main parameters significantly influencing the process of microfiltration are the flow rates G of the initial solution, the mass transfer coefficient km, and with decreasing km decreases and G. The analysis of theoretical and experimental data is carried out showing that the decisive role in the course of the microfiltration process is played by the motion regime of the initial solution, Physical-chemical properties, geometry of the membrane channel. The prospects for using the pulsating field in bioreactors and the need for a conceptual approach for the development of promising membrane devices are grounded. The need to create membranes of complex geometric shapes with the possibility of placing turbulent devices in them and the possibility of moving them relative to each other is considered, creating channels of variable cross-section, which will lead to the appearance of a sufficient number of possibilities for creating hydrodynamic instabilities of various intensities. The article touches upon the application of pulsation regimes of destruction or loosening of the polarization layer by means of reciprocating motion of the concentrate, periodic membrane regeneration by tangential pulsating flow or by using reverse pumping.

In this paper, we propose a new scheme of a highly efficient line for preparing safflower grains for processing consisting of an air-sieve separator, a magnetic separator, an ovary, a puppet, and a stone picker. The new after vortex separator is a vibroseparator for separating the products close in physical properties, grinding Machine with a duo-aspirator, a photoseparator and a device for moisture-thermal treatment. Advantages of the proposed line for preparation of safflower grain for processing are that an additional plant in front of the photocarerator of the grinding machine and duo-espirator allows the crest to separate and remove or refine the shell of the seed in the form of a shell layer for more efficient subsequent spectral point analysis, which determines the grain composition for the purpose of sorting it On the basis of chemical composition and color in the photo separator, and sequential placement after the stone separator of a vibro separator for separation of products close in physical properties, a grinding machine with a duo-aspirator, a photoseparator and a device for moisture-thermal treatment, provides an intensification of the technological process of efficient separation of safflower from impurities and its preparation for further processing and Due to the rational layout of equipment.A highly efficient photocell separator is also provided, the advantages of which are that the installation of a storage and vibrating feeder in relation to the slanting tray from the back side and the execution of a smooth curved transition to the vibrating feeder in the upper part of the pitcher allows improving the separation of grain products by reducing the amplitude of grain oscillations, Caused by a rebound from the surface of the tray during the loading of the sorted material from the vibrating feeder.

The residue in sunflower oil is a dispersed phase consisting of particulate products grinding sunflower seeds in the form of particles of the pulp, oil cake, meal, residual quantities of metals, pesticides. In the recycling process they are in the oil in suspension and negatively affect its quality. For research an experimental setup was developed allowing to change the angle of inclination of the filter element. The regularities of filtration were determined without preliminary purification of sunflower oil by centrifugation and after centrifugation. It is established, the contamination of centrifuged oil in the initial period is 14.6 times lower. After 10 minutes of treatment, it decreases by 62%, after 20 minutes – by 79.4%. With a 30-minute treatment, particles of 0.005-0.1 mm in size are removed to 90%, which is approximated to the refined oil in terms of contamination. The influence of vibration-acoustic action on sunflower oil during its filtration is shown. At the last stage of production, the peroxide index is reduced to 2-3 moles of active oxygen, and after 3 months of storage – from 11.8 to 7.7, which according to GOST corresponds to the highest-grade oil. The regularities of the filtration without pre-treatment of sunflower oil by centrifugation and after centrifugation. Shows the effect of vibroacoustic exposure on sunflower oil when filtering. The obtained data on the change of qualitative parameters of sunflower oil during its filtration in the field of vibroacoustic impact.

Styrene synthesis process occurring in a two-stage continuous adiabatic reactor is a complex chemical engineering system. It is characterized by indeterminacy, nonstationarity and occurs in permanent uncontrolled disturbances. Therefore, the task of developing the predictive control system of the main product concentration of the dehydrogenation reaction - styrene to maintain this value within a predetermined range throughout the period of operation is important. This solution is impossible without the development of the process model on the basis of the kinetic revised scheme, taking into account the drop of the reactor catalytic bed activity due to coke formation on the surface. The article justifies and proposes: the drop changes dependence of catalyst bed activity as a time of reactor block operation function and improved model of chemical reactions kinetics. The synthesized mathematical model of the process is a system of ordinary differential equations and allows you: to calculate the concentration profiles of reaction mixture components during the passage of the charge through the adiabatic reactor stage, to determine the contact gas composition at the outlet of the reactor stages throughout the cycle of catalytic system, taking into account temperature changes and drop of the catalyst bed activity. The compensation of the decreased catalyst bed activity is carried out by raising the temperature in the reactor block for the duration of the operation. The estimation of the values of chemical reactions rate constants, as well as the calculation and analysis of the main and by-products concentrations of dehydrogenation reactions at the outlet of the reactor plant is curried out. Simulation results show that the change of temperature of the reactor, carried out by the exponential law considering deactivation of the catalyst bed allows the yield in a given range of technological regulations throughout the operation cycle of the reactor block.

The brief presentation of the method of fast expansions is given to solve nonlinear differential equations. Application  rules of the operator of fast expansions are specified for solving differential equations. According to the method of fast expansions, an unknown function can be represented as the sum of the boundary function and Fourier series sines and cosines for one variable. The special construction of the boundary functions leads to reasonably fast convergence of the Fourier series, so that for engineering calculations, it is sufficient to consider only the first three members. The method is applicable both to linear and nonlinear integro-differential systems. By means of applying the method of fast expansions to nonlinear Navier-Stokes equations the problem is reduced to a closed system of ordinary differential equations, which solution doesn't represent special difficulties. We can reapply the method of fast expansions to the resulting system of differential equations and reduce the original problem to a system of algebraic equations. If the problem is n-dimensional, then after n-fold application of the method of fast expansions the problem will be reduced to a closed algebraic system. Finally, we obtain an analytic-form solution of complicated boundary value problem in partial derivatives. The flow of an incompressible viscous fluid of Navier–Stokes is considered in a curvilinear pipe. The problem is reduced to solving a closed system of ordinary differential equations with boundary conditions by the method of fast expansions. The article considers peculiarities of finding the coefficients of boundary functions and Fourier coefficients for the zero-order and first-order operators of fast expansions. Obtaining the analytic-form solution is of great interest, because it allows to analyze and to investigate the influence of various factors on the properties of the viscous fluid in specific cases.

Thermoplastic elastomers are a promising class of polymeric materials whose properties are close to those of conventional rubbers. Thermoplastic elastomers are recycled by high-performance methods used to process plastics in contrast to ordinary rubbers. Also thermoplastic elastomers exclude the stage of vulcanization from the technological scheme and they are capable of multiple processing. The problem of modeling of the kinetics of the crosslinking process in the preparation of a thermal elastoplast with a treelike structures was formulated and solved. The polyfunctional coupling agent used as crosslinking agent for crosslinking of diblock to produce thermoplastic elastomers with a treelike structures. A kinetic scheme of the coupling process is proposed. It based on the available experimental data on the molecular weight distribution of thermoplastic elastomers and the analysis of various combinations of polymer molecules. The scheme takes into account the possibility of attaching the active diblock to each functional group of the combining agent molecule of different structures. The mathematical model of the process taking place in the reactor of an ideal mixing of a periodic action is represented of the system in the form of differential equations. Modeling the process, it is assumed that the rate of the coupling reaction depends on the mobility of the molecules which enter into the reaction. The sum of the squares of the discrepancy of experimentally determined and theoretically predicted concentrations of thermoplastic elastomers of each structure is adopted as an optimality criterion for solving the problem of parametric identification. The computational experiment showed that the combining agent reacts with the active diblock mainly in two and three functional groups. The synthesized model allows to evaluate the concentration of the coupling agent, polystyrene-polybutadiene-lithium and thermoplastic elastomer with different molecular weight in a continuous time domain. The relative error in the results is 9.3%. The analysis results obtained allows us to conclude that the proposed model qualitatively correctly describes the coupling process.

The key component of parallel computing efficiency is the structure of data exchange between computing nodes. It is necessary to reduce the latency of data exchange to improve the efficiency of parallel computing. A B+2R algorithm for overlapping delays in the data exchange was offered for this purpose. Existing works do not offer a method for selecting the additionally transmitted data layer count R. We introduce the models of all systems affecting the parallel calculation time. It makes possible to apply the analytical optimization. We introduce a data transmission network and a parallel computing application models. We consider the cell calculation time is a constant value. The cell calculation time depends on the specific calculation parameters. We introduce an estimate of the computation time. Computation time depends on the additionally transmitted data layers count. Further we introduce the derivative of computation time equation. We use lowest positive real roots of the cubic equation.  It’s possible that the final cubic equation hasn’t real positive roots. It’s mean that local structured grid calculation time is much bigger than network latency. In that case, it’s not recommended to use latency hiding schemes. Otherwise we recommend to use R equal to 1. Purpose of out research is to find optimal R. Optimal R value should lead to a calculation time equation minimum. The method proposed in the paper correspond to experimental result. Designed analytical model for B+2R algorithm makes possible to select optimal R value, which leads to the best calculation speedup.

Currently, the proportion of use of cloud computing technology in today's business processes of companies is growing steadily. Despite the fact that it allows you to reduce the cost of ownership and operation of IT infrastructure, there are a number of problems related to the control of data centers. One such problem is the efficiency of the use of available companies compute and network resources. One of the directions of optimization is the process of traffic control of cloud applications and services in data centers. Given the multi-tier architecture of modern data center, this problem does not quite trivial. The advantage of modern virtual infrastructure is the ability to use software-configurable networks and software-configurable data storages. However, existing solutions with algorithmic optimization does not take into account a number of features forming network traffic with multiple classes of applications. Within the framework of the exploration solved the problem of optimizing the distribution of traffic cloud applications and services for the software-controlled virtual data center infrastructure. A simulation model describing the traffic in data center and software-configurable network segments involved in the processing of user requests for applications and services located network environment that includes a heterogeneous cloud platform and software-configurable data storages. The developed model has allowed to implement cloud applications traffic management algorithm and optimize access to the storage system through the effective use of the channel for data transmission. In experimental studies found that the application of the developed algorithm can reduce the response time of cloud applications and services, and as a result improve the performance of processing user requests and to reduce the number of failures.

This  article considers the expert system (ES) as a subsystem of management information system technology of sausage products of a given quality. Given the typical structure of an automated expert system, upgraded under a set of interrelated operations of the technological process of production of cooked sausages. Describes the development of two main blocks of this expert system – a database and knowledge base, creating an information space. The work of ES is a sequence of steps, each of which is selected from the database for a rule that applies to the current contents of the working set. The cycle ends when withdrawn or denied the target claim. In our case, the system is designed as a system with direct output, in which the known facts is found the conclusion which from these facts follows. If such a conclusion is found, it is entered into working memory. The knowledge base of an expert system is created as a set of separate entities. The set of these entities allows you to generate objects of study, rules that they can conform, and recommendations for meeting these rules. A set of such entities with their attributes and relationships can be represented as a set of tuples. For the implementation of this approach developed an automated expert system of control of technological process of production of meat and sausage products – the program complex (PC) “MulTimit Expert”. The effectiveness of using the developed expert system to control the technology of sausage products of a given quality are considered in one of the examples of the identification of technology defects in the formulation of cooked sausages "Capital", containing large amounts of fatty raw materials. The results of the research as a whole showed that the recommendations of the developed expert system make it possible to improve the quality of the ready-to-eat meat product, increase the water retention coefficient characterizing the moisture retention capacity of the mince, which increases the yield of the finished product, and also improves the profitability of the products

The model of passage of vessels through a section of the waterway is considered, which independently determines the order of passage of vessels with limited capacity of sections of the track. Such a model will consist of a number of standard algorithmic networks. When composing the schedule in the model, the following preference rules were used: first-come-first-served (that is, if the ship occupied the workplace, this decision is not canceled); The rule of the shortest operation; For the swamps the priority of vessels going downstream (the direction of flow from the source to the drain). An algorithmic network that implements the search for an acceptable schedule must implement the following for conflicting operations: the operation that has started is not interrupted; If several operations simultaneously claim for one workplace (port, reach) and their number is greater than its throughput, then the conflict resolution is carried out in accordance with predefined preference rules or based on the user's decision; If the operation is waiting for the release of the workplace, it does not occupy the resource; The resource is returned immediately after the operation is completed. The considered design of algorithmic networks allows to resolve the conflict, with a simultaneous resource request, to take the resource once, remember that it was received and return it after the end of the operation, then the resource receives a contra-controlling operation for execution. However, the use of this design introduces redundancy into the model, even if it is used only for conflicting operations. The model is presented in the language of algorithmic networks and is implemented in the system of modeling automation KOGNITRON.

A man's life, his health and work is impossible without full of food. According to the theory of balanced nutrition in the human diet should contain not only proteins, fats and carbohydrates in the required quantity, but also substances such as essential amino acids, vitamins, minerals in certain, beneficial to human proportions. In the organization of proper nutrition the primary role of the meat products. Turkey is the largest after the ostrich poultry are grown in Russia on an industrial scale. Undoubtedly, the leading positions on the market of poultry meat is chicken products, but in recent years Turkey meat is becoming increasingly popular. The processed by-products include liver, heart, gizzard, neck, feet, head, and corals. The highest mass fraction of Turkey offal is the liver, heart, gizzard. It was established experimentally that the output of the liver is of 1.23%, the output of the heart 0,45%, muscular stomach of 1.87%. The article presents data on the study of the chemical composition of the offal of turkeys, fractional composition of proteins, the assessment of the nutritional and biological value of byproducts. The objects of study are: offal (liver, heart, gizzard) broiler turkeys received at home as a result of slaughter and primary processing. Despite the fact that Turkey sufficiently studied in terms of nutritional and biological value, however, information information on evaluation of properties of by-products is not enough. However, according to our estimates, they have considerable potential in the development of innovative products for food, feed and medical purposes on the basis of deep processing of all resources.

Bread in all its diversity has cited as an ancient foodstuff for over 6000 years; bread dough, due to its viscoelastic behavior may consider as the most complicated rheological system, which highly effects on final products’ sensorial and textural properties. Since the research dough rheology is of being challenging issues, therefore this explains why dough rheology has been an attractive title for several decades. Recently, demand to use new formula and sources such as cassava which result in enhancement of digestibility and along with it, the incorporation of previously mentioned sources in cereal products, has been converted to a growingly investigation of rheological properties of dough. Substitution level of any novel sources directly effects on texture properties, even adverse affections, which evaluates by panelists therefore in this review we focus on different concepts of bread rheology and the affection of all added ingredients on physiochemical properties.

Now we are focusing on the production of food products that meet the modern requirements of quality and safety, the development of domestic production of food ingredients and production technologies, and specialized functional purpose. The interest for the modern confectionery manufacture are ready to dry semi-finished products - multi-component mixture, designed to produce a wide range of confectionery products like functional purpose and specialized. These mixtures are possible for use not only at home but also in production (capacity of small enterprises and public catering). Semi-finished bakery products are food concentrates and dry mixes are pre-preliminarily prepared foods: flour, sugar, milk, egg powder and other components for the preparation of various types of flour confectionery products – cakes, pies, cookies and others. One way to improve the quality and range of bakery is the use in the production of dry mixes that have a number of advantages compared with other types of materials. They contain minimal amounts of moisture, have a small volume and weight, and no active enzyme systems they contribute to a longer storage. This article discusses the development of a vital topic of gluten-free mix and improved assortment of gluten-free flour confectionery products for people with celiac disease and aspiring to a healthy diet. On getting products out experiments: determination of acidity and moisture performance of products, the study of organoleptic indicators of quality of the product. Received innovative gluten-free mixture of nutritional therapy.

Polysaccharides define as complex polymers composed of units interlinked with glycosidic bonds originated naturally. Polysaccharides are categorizing in several groups and among them, Gums are those with critical roles in food systems. Guar Gum is imparting softness, emulsification, stabilizing via its addition to formulas. This Gum is a fast soluble in cold water and can be active in a wide range of pH. The aim of this overview is giving an initial concept about guar gum and then convey to an introduction of its applications in food industries.

The development of modern society and the rapid pace of life, in the last few years have significantly changed people's attitude to their own health. Promotion of healthy lifestyles has shaped consumers interest in balanced nutrition. The modern man is a new approach to the selection of products. The development and change of modern food market puts producers the task of finding new technological and product solutions, one of which is the establishment deliveries of the new generation of “functional foods” and products of “special purpose”. The development and change of modern food market are forced to pay attention to some aspects of strategic development. Development strategy needs to be innovative. The outcome of the innovation process is the creation of a competitive product, which is a product of the process. In the food industry such an innovative process is the creation and production of products of functional and specialized purpose. Today's realities dictate the need for an innovative approach not only to the technology of food production, but also to search for new approaches in the promotion of goods for the consumer market. Enterprises committed to the production of natural food functional products and therefore are committed to using natural plant materials and derived functional food ingredients. Considered range innovation new functional ingredients for food industry enterprises engaged in the production of enriched and specialized products (phospholipids, inulin, erythritol, maltodextrin, isomaltulose, pea fiber, pea protein, pea protein isolate), as well as their impact on the human body. Special attention is paid to phospholipids, as they belong to the group of essential substances, which are indispensable for a person and enter the body solely through food. Therefore, the introduction into the human diet products with functional ingredients is an important element of nutrition of the population.

The problem of developing beer drinks with added fruits, berries or extract's of plant is very actual problem. The aim of this study was to investigate the possibility of using syrup and rose hips in technology Ales. In the work explored the form of the introduction of rose hips, as well as the stage of application, and the maximum allowable amount of additive. The proportion of syrup in different dose was 20 25 and 30% by weight of malt. Syrup made at the stage of wort boiling with hops. Rose hips were added to the number 15,20 and 25 g/l for 5 minutes before the end of wort boiling. The influence of introduced additives on the activity of yeast were studied. It is shown that the biomass growth and activity of yeast in all the variants of the experiment are practically the same. The article discusses the effect of different concentrations of rose hip syrup and insertion of the fruit on the fermentation and quality of final beer. The introduction of the investigated concentrations of the syrup does not impact greatly on the course of fermentation, physico-chemical parameters and organoleptic characteristics of the beverage. Samples with the addition of syrup to the basic characteristics are similar to control sample. They are distinguished caramel taste, aggravated by the increasing share of the syrup. It is shown that the optimal form to make the herbal supplement of rose hips in the technology of production of Ales are rose hips. The most balanced organoleptic characteristics was the sample with the rose hips in a quantity of 0,4 kg on 1 dal Ale.

Scientific and practical researches on the development of technologies of functional pastries with quality indicators satisfying customer and market demands of small enterprises are highly relevant. The purpose of studies was to develop a technology of functional cake based on processed Jerusalem artichoke products - cellulose and syrup.The recipe of the cake “Stolichnyi” was taken as a control sample.Test cake samples were prepared with partial or full replacement of sugar by Jerusalem artichoke syrup (0–100%) and raisins by Jerusalem artichoke fiber (0, 50, 100%). It was found that organoleptic quality indicators of products improved by the introduction of Jerusalem artichoke syrup instead of sugar, their specific volume decreased slightly compared to the control – by 1.9–3.0%.Specific volume of cakes increased compared to the control by 5.4–11%improved by the introduction of Jerusalem artichokefiber instead of raisins, but its surface became bumpier, there were deep cracks. Specific volume of products increased by 7.8–8.8%, the surface was convex, slightly bumpy with little nicked when Jerusalem artichoke syrup and fiberwere introduced together.The humidity and the alkalinity of samples practically unchanged. The sample prepared with full replacement of sugar by syrup and raisins by fiber of Jerusalem artichoke had the best quality indicators.During storage for 5 days the smallest changes in the crumb condition and flavor were observed in cake samples with complete replacement of sugar by Jerusalem artichoke syrup, the introduction of Jerusalem artichoke fiber resulted in a slight elasticity decrease and friability crumbimprovement. The use of Jerusalem artichoke syrup and fiber in the cakes manufacture allowsto receivegoods with high nutritional value, enriched with prebiotic inulin, to expand the range of functional pastry products.

Was studied the technology of producing whipped products on agar with substitute of egg white with premium wheat flour. Was proved the choice - chicory powder. Determined dispersity of whipped masses and found that with the chicory powder proportion of air bubbles with size of less than 0.3 mm increases. This is due to reduction of moisture aerated intermediate product that leads to an increase in the mass and improve the dispersion of structural and mechanical properties of the finished product. Determined the antioxidant activity of the product with chicory powder. This rate is 40% higher than in the control sample, because of a high content of vitamin in the powder. Determined the organoleptic and physical-chemical indicators of quality. The intensity of color was determined using computer image processing in RGB color mode. The highest intensity of color is 244 conventional units, was observed in the sample taken for control, because the product contains the minimum amount of coloring substances. The intensity of the color of the sample with chicory powder is reduced by 50 conventional units, which indicates a change in the color of the product from light-colored to darker. Energy value of whipped product with chicory powder is 271 kcal (1134 kJ). Nutritional value of the product is more than in a control sample for potassium content in 2.2 times; vitamins A and C - 1.1 and 0.9 times respectively. carbohydrate content was reduced by 15%. Products enriched with chicory powder have a pleasant taste and aroma, attractive appearance, which eliminates the usage of chemical dyes and fragrances. In addition, the products have high nutritional value, contain inulin. They can be recommended for adults and children, especially those who suffer from intolerance to egg protein.

In article results of research of influence of application of technological (TAM) “Enzo Way 5.02” (limited liability company “grain Ingredient”) while softening wheat on physical-chemical, structural-mechanical and microbiological indicators of bread from wheat flour first grade. It is established that the specific volume of the test sample (TAM) was 10 cm3/100 g compared with reference sample (white bread from wheat flour first grade). Analysis of the results of humidity and acidity of bread has shown that TAM does not affect these parameters, however, the porosity in the experimental sample was 3% more than the control. The total deformation in the test specimen more by 24.4%, plastic deformation on 17%, elastic deformation by 40%, relative plastic deformation by 14%, relative elastic deformation at 12%, the coefficient of elasticity by 20.5%. The results of the analysis of microbiological indicators show that TAM “EnzoWay 5.02” reduces the number of bacteria in the bread of a test sample after 3 h after baking at 80% (almost 5 times), and after 72 h 92% (13 times), compared with white bread from wheat flour first grade. Thus the positive influence of using TAM “EnzoWay 5.02” while softening wheat on physical-chemical, structural-mechanical and microbiological indicators bread from wheat flour first grade. It is proved expediency of application of TAM in the production of flour and bakery products.

The relevance of the topic lies in the task of providing the beverage industry with high quality feedstock. In the brewing industry there is the problem of water quality. To solve this problem is possible by implementation of modern achievements of science and technology ( ultrasonic water treatment in the stage production of malt in the process of soaking and germination of malting barley.In this regard, we have justified the use of targeted ultrasonic treatment of water at the stage of malt production in the process of soaking and germinating barley intended for obtaining a beverage such as beer. As a result of our studies, we have established a positive effect of ultrasound on water quality when certain conditions are created. Such conditions are the parameters of ultrasound exposure: power and processing exposure. We have revealed regularities associated with the mechanism of ultrasound action on water quality; The optimal valuesof the parameters of ultrasonic action are determined, which allow obtaining a given level of quality of water due to the achievement of certain values of such parameters as rigidity, pH and total microbial number. The positive influence of ultrasonic treatment on the quality and properties of water under certain conditions; the regularities and the effective parameters of this impact. We used ultrasonic device (UZTA O OM 4/22). Water treatment at a frequency of 22 kHz, a power of 180-240 W, 3-5 minutes exposure achieves positive effects on quality metrics such as: rigidity, which is reduced by 14-22% of the initial value; pH, which decreases to 0.28-0.35 units; total bacterial number, which is reduced by 6-7 times.

The promising direction of innovative technologies in bakery is the production of bread with the use of wheat germ (Triticumaestivum L.), in which all the nutrients incorporated into the grain by nature are rationally used. Germination of grain is accompanied by a significant increase in its antioxidant capacity, which makes it advisable to use sprouted grain in food formulas, not only to increase nutritional value and enrichment with dietary fiber, but also to slow down the rancidity of food lipids. The practical significance of the research is the creation of innovative technology to produce a new bakery product using germinated wheat grains (Triticumaestivum L.). The analysis of the existing market of sprouted grain and prospects of its development, the analysis of consumers' information regarding sprouted grain was carried out. The rational regimes of germination of wheat (Triticumaestivum L.), allowing to obtain an additive in the formulation of bakery products with maximum biological activity, are determined. It is shown that the length of sprouts of germinated seeds used in this recipe should not exceed 2 mm. It was found that under the selected germination conditions, the shoots reach the required length within 48 hours of germination. Thus, in spite of a slight difference in price, the products will be in demand and be competitive in the market of bread and bakery products. In the food industry, there is an opportunity to bring to the market a new category of functional foods that have not only high nutritional value, but also the ability to improve health and reduce the risk of diseases.

Intensive development of turkey in Russia not only leads to an additional source of high-quality meat, but also the appearance of a significant proportion of byproducts little demanded by consumers. The upward trend in semi-finished production has led to the accumulation of the skin, which amounts to about 13% of the carcass weight. In connection with this required scientific substantiation of its rational use for food purposes in different assortment groups of products. To solve the problem must be in-depth study of the biological structure. Results of experimental studies have shown that protein and fat ratio is 1: 2, which speaks of the need to enrich the food component of the high-protein, such as vegetable protein concentrates. turkey skin is characterized also quite high in proline, glycine, aspartic acid and glutamic acid, indicating that the presence of collagen proteins in the object. But little hydroxyproline content conditions softness of the skin, for example, with respect to the skins of pigs. Calculation of the biological value of the product showed a balance of protein and a high coefficient of utility. turkey skin is characterized by low water-holding capacity, but high oil-holding ability. The stability of the resulting emulsion was 83%, which indicates a promising technology in the use of emulsions of meat products. Qualitative emulsion can be prepared using vegetable protein. Balance of fatty acid composition, the presence of collagen protein nature dictates the feasibility of creating a balanced composition of emulsions with high functional and technological properties

Breaking condition intestinal flora, the simplest way to create sensitive parts of the body microbiocenosis caused by various factors. Reasons for people microecology imbalances – antibiotics, preservatives, stress. The result is an imbalance – the number of gastrointestinal disorders, immune deficiency disorders metabolic processes in the body. Therapeutic effect of probiotic microorganisms is the result of exogenous and endometabolitov synthesis the character of the protein. Acid activity information probiotic microorganisms and the distribution of amino acids between the products and intermediates in biopotential evaluation process foods produced with probiotic microflora by fermentation. Test results from the amino acid composition of whey and quark are obtained by fermenting raw milk probiotics bifidobacterias. It was found that during the fermentation of the quark consortium, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum Y enriched curd 4 of leucine and glutamine. Rate of transfer amino acids in serum to 2–6% of essential amino acids is irrelevant 3–7%. The highest value observed transient threonine, isoleucyl, lysine, valine, alanine, glycine, proline, serine. The mean value of the prototype amino acid protein curd and whey protein biological value was 71.89 and 74.58. Preservation of active forms of probiotic microorganisms after heating the bunch to 53–55 °C, lg concentration of not less than 7 (in 1 g) in cottage cheese and serum. The received data are actual for formation of an information data bank, necessary for the development of prescription-component solutions of eubiotic products.

The article presents experimental results of determining physical and chemical parameters, antioxidant activity and macronutrient content in the obtained extracts prepared from fresh and previously frozen cranberries, using the method of ultrasonic extraction. As the experimental setup used the extractor with a submersible ultrasonic emitter. The essence of his work is as follows: the mixture of extractant, and a vegetable substrate in different proportions loaded in a container with emitter, and then include ultrasonic generator. Vibrations of ultrasonic frequency (22 kHz), high frequency excited mechanical vibrations under the effect of which in the treated mixture formed in the zone of intensive cavitation and diffuse to the dissolution of the cellular substrates in the extractant. The extraction process was carried out at a temperature of 20–22 °C for 15 min. Freezing was performed according to the technology shock freezing at a temperature from -35 to -40 °C and to achieve the internal product temperature of -18 °C. As a control examined the extract obtained according to the traditional technology by steeping at a temperature of 85–90 for 5 minutes and further cooling for 2–3 hours. The aim of this work is to evaluate the influence of pre-freezing on the physical-chemical characteristics of the ex-tracts from cranberries, obtained using the method of ultrasonic extraction. The results of the research showed the feasibility of pre-freezing the berries before extraction, the possibility of obtaining extracts with improved functionality(antioxidant activity, content of macroelements, organic acids) and quality (mass fraction of dry substances) of frozen berries that is necessary to substantiate the technological regimes in the practical implementation of the production of extracts using the sequential freezing and ultrasound seasonally adjusted production of berry raw materials.

Technological potential (TP) of grain of soft wheat, which allows to obtain a huge number of popular mankind of products is the main factor for its wide distribution. The formation of TP with desired properties is one of the most important tasks for professionals working with the grain of soft wheat at all stages of its life cycle, agricultural experts at the stages of breeding, growing and harvesting technologists at the stages of post-harvest handling, storage and processing. Proposed a systematic approach to the process of formation and increase of TP, in order to objectively assess the contribution of factors and the opportunity to influence each stage on the final result. In the system of formation TP of grain of soft wheat is proposed to include the following 8 subsystems: "climatic conditionsTP"; "soil conditionsTP"; "predecessorTP"; "varietal characteristicsTP"; "clean technologyTP"; "postharvest technologiesTP"; "methods of evaluation of technological sophisticationTP"; "storage technologyTP". Carried out researches have allowed to establish that 8 of the considered subsystems of the subsystem "soil conditions TP" and "clean technologyTP" in the research had no impact on the increase of TP, which is consistent with the data of the research Institute of grain crops breeding, which determined, which of the following factors, predecessor, sowing time, seeding norms, norms of nitrogen fertilizers, fungicidal treatment of crops by tilt 250 EC and seed treatment with baytancombi, etc. the quality is due only to varietal characteristics, year of cultivation and predecessor. To determine the effect of the other considered subsystems by variance analysis determined the percentage of influence of each subsystem as a factor affecting the formation of TP-grain soft wheat.

Chocolate or used as a coating on the surface of the sweets chocolate mass when exposed to a temperature drop and/or a drop in the humidity of the environment, change color, lose gloss and acquire an unwanted grayish-white surface. The loss of the appearance of chocolate – the effect of bloom is the reason for the return of products from the trading network causing highly tangible the economic damage to the producers. In this connection, experimental researches devoted to the problem of preventing bloom and developing consist of chocolate masses preclusion to bloom appear to be an urgent task. The purpose of the research is develop consist of chocolate and covering chocolate resistant to bloom. The work is performed at the Scientific research institute of «Applied research of innovative technologies and food quality» of Plekhanov Russian University of Economics. For an investigation, samples of chocolate and covering chocolate based on cocoa butter were made in the formulation of which an additive including milk fat/isomalt/polydextrose. The control samples were dark chocolate and covering chocolate prepared according to a unified formula. For the formation of blooming, the samples were exposed to temperature fluctuations and relative humidity. The measurement of the color of chocolate is implementation by an instrumental method based on the analysis of the optical characteristics of the product. The coefficients of reflection spectra of samples of chocolate were converted into color coordinates of space CIEL ? a ? b* 1976. The emergence of a bloom of chocolate by changing the parameter lightness L ? (CIEL ? a ? b*) was diagnosed. The effect of introducing an additive, including milk fat/isomalt/polydextrose on fat and sugar bloom, was determined in the formulation of chocolate masses. Based on research the consist of the chocolate mass has been developed which practically does not change the taste of the finished chocolate products with a significantly reduced amount of sugar in the consist that can withstand storage at 0 to 25 °C and 85% relative humidity without external signs of bloom.

Developed out express Sorption-colorimetric methods for the determination of iron in water, based on the sorption concentration of detecting component of the solution impregnated in the polyurethane foam, the formation on the surface of a colored compound and then its definition in the sorbent matrix by measuring color intensity or chromaticity characteristics. The first method is based on determining the agitation of the sample solution with a tablet impregnated with PPU known mass, from which the air bubbles are removed, the second dynamic – by sampling by suction solution in the analytical cartridge impregnated with PPU. Discoloration polyurethane indicates the presence of iron (III) in water, and its content was determined by comparing the color intensity of foam tablets previously prepared color chart or chromaticity characteristics comparing analyte and standard solutions. The conditions of sorption-photometric analysis: the concentration of the photometric reagent impregnated in the foam, the degree of loading it impregnant, the phases of contact, the acidity of the environment. When using analytical cartridges lower limit of detection is 2 times higher, and the measurement error to 3.5% lower than with the tablets. The proposed test methods using polyurethane enable to carry out the analysis of wash water and the total flow of galvanizing plant before and after neutralization station “on the spot”, without the use of sophisticated instruments and highly skilled operator.

The synthesis of prooxidants - carboxylates of variable valence metals (iron, copper and cobalt) was carried with the use of a mixture of fatty acids with an acid number of 100-120 mg KOH / g, separated from the soapstock, which is a liquid waste of oil- and fatproduction. Carboxylates of variable valency metals were synthesized in a high-energy ultrasound field using a generator USG13-0.1 / 22. Mixed thermal and ultrasound effects contribute to an increase in the yield of metal carboxylates. The maximum yield of prooxidates was over 84% (by weight).When carrying out the synthesis of carboxylates of metals of variable valence, ion activity was revealed in the exchange reactions with sodium salts on the basis of a mixture of fatty acids in the following order: Co2+ >Cu2+ >Fe2+. The synthesis of carboxylates of variable valence metals is a multifactor system and depends on temperature regimes, metal activity, viscosity and structural characteristics of a fatty acids mixture. The formation of metal carboxylates was carried out in a water-alcohol medium at a high rate for the heterogeneous systems, which are the exchange reactions between strong alkali salts and carbon acids. It should be noted that an increase in the synthesis temperature above 60 ° C with simultaneous ultrasound exposure reduced the yield of products and influenced the quality composition of the carboxylates of metals of variable valency.We should also take into account that ultrasound impact allows to obtain a prooxidant of the required dispersity and it is extremely important in the production of multifunctional and targeted additives. The use of ultrasound fields of high intensity in the synthesis of carboxylates of metals of variable valence is preferable in a less viscous medium due to the better ultrasound spread

The quantitative and qualitative analysis of the import additives d2W (England) and Tosaf group corporation (Israel) in the form of composite materials containing prooxidants was carried out on a S8 Tiger X-ray fluorescence spectrometer. Analysis of the elemental composition of additives used in the production of biodegradable polymers showed a different approach to foreign manufacturers, both in composition and in difference of the polymer basis. It is determined that the catalytic ability of both the additive d2W and the additive Tosaf is characterized by the presence of a wide range of elements in the form of metals, including variable valence, while the presence of a limited number of nonmetallic elements is noted. Additive d2W contains the following active elements,% (by mass): manganese – 0.16; strontium – 0.014; iron – 0.01; calcium – 17.15; magnesium – 0.13. The significant content of calcium d2W in the catalyst (17.15%), probably in the form of oxide, provides a significant developed surface of the additive. Additives Tosaf lot No. 1 as a whole contains the following active elements,% (by mass): cobalt – 1.18; Zinc 0.6 and iron 0.024, with a small amount of iron, potassium, calcium, chlorine, phosphorus, silicon, zinc and copper. A slightly different elemental composition in batch No. 2 for the content of cobalt is 1.07% (by weight) and iron – 0.033% (wt.) The variety of a wide range of elements that are characterized by different acid-base and other physicochemical properties, That secondary raw materials were used to produce the corresponding prooxidants. It should be noted that, as a polymeric matrix of metal carboxylate additives, polyolefins are presumably used to better combine and distribute the prooxidants when the synthetic polymer is modified.

The rheological behavior of additives - pro-oxidants, representing a polymer matrix including iron carboxylates is considered in the article. The additives of prooxidants based on: high-pressure polyethylene (PVD) of PVD 158030-020, secondary linear high-pressure polyethylene (LDPE) and secondary PVD with an iron carboxylate content of 5.0% (by weight) were used as the objects of the research. The study was carried out on a high-power capillary rheometer called Smart RHEO 1000 by the firm Ceast at a temperature of 130 to 190 °C using two capillaries with a diameter d = 1 mm and a length l = 5 and l = 30 mm, respectively, in the shear rate range from 100 to 300 s-1 with a step of 50 s-1. The study showed that for all investigated pro-oxidant additives, a linear dependence of the flow curves in double logarithmic coordinates is observed in the full velocity and temperature ranges. With increasing temperature, the dependence of the effective viscosity on the shear rate decreases synchronously, that is, in the double logarithmic coordinates, the flow curves are completely invariant with respect to the construction and the geometric parameters of the capillary irrespective of the form of the polymer matrix. The unstable flow regime was noted for the additives of prooxidants based on primary thermoplastics and occurred at a shear rate exceeding 250 s-1 and a temperature below 150 °C. For a longer capillary, the viscosity and shear stress efficiency indicators were reduced, the identity with the behavior of the primary thermoplastic was manifested, consistent with theoretical representations of the behavior of the macrochain under conditions of their formation on a longer forming tool.

The study of thermal and mechano-thermal effects in the inert and air environment on the evolution of gas formations from high pressure polyethylene (LDPE) was carried out on a Smart RHEO 1000 capillary rheometer with the CeastView 5.94.4D software, using capillaries 5 mm in length and 1 mm in diameter . Study of composition Gas formations during the deformation of polyethylenes of different grades through the channel of a capillary viscometer. Which were characterized by structural characteristics, were carried out at shear rates close to production in the range from 50 to 300 s-1 at temperatures of 160, 190 and 220 ° C. The objects of the study were domestic thermoplastics of the following brands: LDPE 10803-020; LDPE 15803020; LPVD F-03020-S; HDPE 293-285-D, characterized by structural characteristics. It is established that the gasification during extrusion processing is promoted by the branching of polyethylene, while the degree of destruction processes increases with increasing temperature and depends on the reaction medium of the working volume of the equipment. Emerging critical shear stresses in the absence of oxidants and impurities contribute to mechano-destruction, accompanied by the formation of free radicals, which recombine to form a more branched structure of the polymer. In turn, the high temperature promotes degradation in the side parts of the polymer to form volatile products that are released from the reaction volume. It should be noted that the gassing due to thermal exposure is promoted by the air environment, but to a lesser extent than with mechano-thermal action. A smaller measure of the impact in the inertial medium is apparently associated with a limited access of oxidants to the destruction centers.

The influence of modifying of elastomer compositions based on nitrile rubber in the medium of low molecular weight polyethylene oxide on resistance of rubbers to liquid aggressive mediawas studied. Standard hydrocarbon oils – oil ASTM №1 and ASTM №3, having a constant chemical composition and properties, were used as aggressive fluids. Resistance of elastomer compositions to standard oil was evaluated by change in weight, volume and relative compression set after keeping the samples in these oils at elevated temperatures. The influence of aggressive environment on the degree of swelling and the value of compression set of compositions modified in polyethylene oxides medium was established. It has been shown that the mass/volume of modified rubbers during aging in oil ASTM №1 reduced to a lesser degree compared to unmodified samples, which is probably due to the influence of low molecular weight polyethylene oxides for the formation of vulcanizates structure. At the same time exposure to oil ASTM №3 of elastomer compositions increases the degree of swelling of modified rubber more than unmodified, which can be due to destruction by the action of aggressive medium additional intermolecular bonds between macromolecules of polyethylene oxide and rubber, resulting in increased flexibility of the elastomeric matrix segments. It revealed that modification of rubbers in low molecular weightpolyethylene oxides facilitates preparation of rubber with low compression set after aging in standard oils at elevated temperatures.

By the methods spectrophotometric methods was investigated complex formation of copper with 2,6-ditiolphenol and its derivatives (2,6-ditiol-4-methylphenol, 2,6-ditiol-4-ethylphenol and 2,6-ditiol-4-tert-buthylphenol) in the presence of heterocyclic diamines. As heterocyclic diamines phenantroline (Fen), batophenantroline and dipyridile were used. It was established, that mixedligand complex were formed in weak acidic medium (pHop=6,0-8,5). Maximum of light absorption observed at (=522–550 nm. Molar coefficient of light absorption was ( = (3.08–4.92)?104. The stoichiometry of complexes had been discovered using shift the equilibrium and relative yield methods. During the extraction of copper(II) complexes with ditiol-phenols with the presence of heterocyclic diamines there was discovered that there is no chlorophorm molecules in the composition of the extracted complexes. IR spectra shows that hydroxyl group is involved to the formation of a bond with the metal and that phenantroline is included in the composition of the copper complex. In the organic phase mixed-ligand complexes have the monomeric form and can’t polymerize; that fact can be proved by calculations. By dint of spectrophotometric, IR-spectroscopic, thermogravimetric experiments and some published data we were able to determine the structural formula of complexes. Also had been determined main spectrophotometric characteristics of copper(II) mixed-ligand complexes: pH of the beginning of the deposition, optimal pH, detection limit and sensivity. For separation and finding copper, we studied the effect of interfering foreign ions: alkali, alkaline earth and rare earth elements, as well as acid anions selected masking reagents. On the base of the results was offered photometric method for determination of copper in steel different trade-marks and in food. This method characterized by good reproduction (relatively standard deviation no more 0.05) and low limit of discovery.

One of the most important characteristics affecting the technological and consumer’s properties of tobacco, tobacco products, including tobacco for hookah, is humidity. Methods for determining the moisture content in hookah tobacco do not exist. The review of literature on the existing methods for humidity determination of food and tobacco products has been carried. In order to adapt existing in tobacco industry methods for determining humidity in hookah tobacco their review has also been carried. The purpose of researches was studying the various drying regimes for obtaining objective information on humidity of tobacco for a hookah. Two temperature regimes of 95 °C and 105 °C with various drying duration has been studied. Statistical analysis of experimental data, confirming the accuracy of the experiments has been carried. It has discovered that curing duration at studies temperatures of hookah tobacco samples does not affect greatly the content determination, but temperature of curing affects greatly. Method of continuous drying at ambient temperature is considered to be the most accurate, and has been taken as a comparison. It was found that the experimental results of moisture content determination in hookah tobacco greatly differ from the comparison; this can be probably explained by the peculiarities of the composition of hookah tobacco. Hookah tobacco includes hot only tobacco particles but also honey, sugar beet molasses, volatile compounds (flavorings and glycerin). Glycerin is non-volatile at ambient temperature, but at higher temperatures it begins to evaporate rapidly. This mass loss of studied hookah tobacco samples caused by increased temperature considered to be water, so final result on water content determination is inaccurate. The obtained results are not final and further researches should de continued.

One of the main representatives of optical plastics is polymethylmethacrylate – PMMA, characterized good technological properties when processed by method of injection molding. Products made of PMMA have high construction and surface appearance properties, and light transmission of up to 92%, as a result of production losses technological waste is generated in the form of reject of details and sprues. The complexity using recycled polymer is primarily in reducing the light transmission, as well as a change of intermolecular interaction, occurring during re-heat treatment secondary polymer. During the work of technological parameters been picked up recycling PMMA recycled content to 30% polymer in industrial conditions by injection molding on the molding machine DEMAG D-55 for standard samples – the blade in the form of varying degrees and details of the steps of varying thickness. In work results of experimental studies of changes in physico-mechanical and optical index PMMA with the introduction of the secondary polymer, in this paper we study basic technological parameters of bulk and technological that have a significant impact on the structural features of the product, after cooling in the mold. At the second stage of the study studied the influence of the content of the secondary polymer on the physico-mechanical and optical indicators are of products from PMMA, presented graphic dependences. From the data obtained revealed that the content of the secondary polymer influences the intermolecular bonds and as a consequence the packing density of the macromolecules. During carrying out the spectral analysis of UV-spectrum and IR-spectroscopy study the effect of of the secondary polymer on the structural changes of functional groups in the macromolecule PMMA.

The widespread use of bioflavonoids, due to their antimicrobial activity and antioxidant properties, necessitates their separate determination in a joint presence. It is noted that the total content of flavonoids, determined by different spectrophotometric methods in the same samples, differs and depends on the structure of the individual flavonoids that make up the samples. The paper presents the results of studies to determine the content of flavonoids in the fraction of the dry extract of shalfeeloid canthus (Cistus salviifolius), which has antimicrobial activity against bacteria of the genus Pseudomonas, which causes damage to protein-containing food products. Curing flavonoids by sequential extraction with aqueous alcohol solutions, filtering and dissolving the dry residue in isopropyl alcohol followed by passing through the gel layers. The following methods for the determination of flavonoids are considered: reaction with Folin-Chikalteu reagent (using quercetin as standard), reaction with aluminum chloride and 2,4-dinitrophenylhydrazine. When oxidized in alkaline medium by the Folin-Chikalteu reagent, which is the phospho-molybdotungstate heteropolycomplexes of flavonols, flavin-3-ol and flavones can be converted into quinoid compounds having absorption bands in the visible region of the spectrum. Only flavones and flavones having hydroxyl groups at positions 3 and 5 can interact with AlCl3. 2,4-dinitrophenylhydrazine only interacts with flavonols. The obtained calibration curves and structural formulas of flavonoids are given, which can be determined by the methods presented. It was found to contain flavonols 0.21 mg / mg, flavones 0.17 mg / mg and flavin-3-ol 0.06 mg/mg.

Investigated the extent of adsorption removal of calcium carbonate pigments - products of conversion of the reducing substances in different conditions of the preceding limestone processing flow. Also carried out experiments on the influence of the conditions of conversion of the reducing substances in the process of lime treatment on the filtration characteristics of the solutions after the first carbonation. As the criterion was accepted the value of the filtration coefficient. Found that by subjecting the conversion of reducing substances in the process managed lime processing, it is necessary in the course of the subsequent carbonization to ensure maximum adsorption of the formed secondary products – it is possible to achieve a satisfactory filtration of the investigated solutions. It is shown that the largest absolute removal of the dyes obtained after high temperature lime treatment, however, the composition of the products of disintegration to a greater extent accumulate high molecular weight compounds which deteriorate the filtration performance of solutions. In the solutions after the combination of the lime treatment in the process of carbonization is achieved the maximum effect of adsorption with the minimum remaining shares of conversion products, including high-molecular substances, which favorably affect the parameters of the filtering. The combination possibilities of the model of purification of diffusion juice with warm-hot lime treatment is limited to receive the filtered juice in the processing of raw materials with a purity of beet juice 82 % or less, you need to enter a 3.5% Cao, which is unacceptable. To ensure sustainable results of the adsorption of conversion products reducing substances and satisfactory filtering carbonated solutions are to intensify the processes of combined lime processing diffusion juice at the optimum distribution of the reagent.

The article presents the investigation results of red whortleberry chemical composition juices, obtained with using of pre-enzymatic treatment of red whortleberries and without enzymatic preparations. It was found that the application of a composition pectinase and glucanase enzyme preparations РесtinехХХL, Rapidaza CR, Bryuzzaym BGX, LаminехВG2 can significantly increase the yield in juice of natural ingredients and functional food ingredients – organic acids, sugars, proteins (1.2–1.3 times), vitamin C (1.5–1.6 times), bioactive polyphenolic compounds (1.2–1.3 times), including flavones and flavonols (5.4–5.9 times), anthocyanins (1.2–1.3 times), proanthocyanidins (1.3–2.0 times), catechin (1.7 times). The most effective is composition on the base Rapidaza CR andLаminехВG2.The application of thiscomposition leads to increased juice output on 26%. The food value description of red whortleberry juice, obtained with using of the composition on the base Rapidaza CR andLаminехВG2, have been represented. The dates of some organic acids content such as fruit acids (citric acid, malic acid) and phenolic acid (benzoicacid) have been obtained. It was found that the extraction of citric and malic acids increases in 1.3 times and 2.1 times respectively and benzoicacid – in 1.4 times. Themineral composition of red whortleberry juice have been investigated. Potassium is a leaderin the yield of macro elements, it is noticed the high quality content of phosphorus and calcium and the presence of magnesium and sodium.Аluminium, manganese, silicon, iron, zinc, silver and chromium have been determined in the yield of micro elements of red whortleberry juice.It is shown that a preliminary enzymatic treatment of red whortleberry can improve the juice mineral composition.The dates illustrate the efficiency of enzyme composition application for preliminary treatment of red whortleberry as demonstrated by significant improvement of juice chemical composition by the additional extraction of healthy components, natural antioxidants, preservatives, food coloringthat increase juice food valueand hence technological characteristics.

Food safety and food raw materials is an important task which needs to be under government’s and public associations’ control, under enterprises which produce and sale them, and other economy departments. Nutrition is one of the most important factors influencing human health. To 70% alien substances of chemical and microbiological origin get into the human body with food. The heavy metals, nitrates, nitrites, pesticides, nitrosescomounds, mycotoxins, antibiotics, radionuclides and others are xenobiotics of chemical origin. The poultry products represented in commercial networks by poultry plants located in Saint-Petersburg and Leningrad region: “Roskar”, “Sinyavinskaya”, “North”, “Lebyazhye” were picked up for analysis. We used the bacteriological, virological, immunological, mycological, and statistical methods of research. Sanitary -hygienic or microbiological safety of food products was evaluated for the contenting of disease-causing (pathogenic) microorganisms such as bacteria groups, coliforms, Staphylococcus, Salmonella and etc. in them. The poultry products sold in commercial networks of St. Petersburg were picked up for analysis. After processing the statistical were revealed 6 nosological forms where the leading position has finding colibacillosis – 27%. The number of positive samples for streptococcosis – 18%, staphylococcus – 8%, aspergillosis–2.6%, salmonellosis – 1.8%, pasteurellosis–1.6 %. The microbiological control of food products which can be the sources of infections should be regular for providing inhabitants with harmless poultry products. It is necessary to adopt and to use the modern microbiological criteria of food safety that will allow to realize the monitoring of their conformity with sanitary norms. The results of these analysis shows that the quality of poultry products sold in commercial networks of Saint Petersburg and the Leningrad region meet the standards.

According to the Principles of State Policy of the Russian Federation in the field of healthy nutrition for the period up to 2020 we set the task of expanding the range of specialized food for various population groups, in particular, enriched with vitamins and minerals. The range of sugar confectionery is constantly updated and expanded, increasing the scale of production. Note particularly the increase in consumer demand for bakery products with improved organoleptic properties, increased food and reduced energy value. Given the popularity of sugary confectionery products to the public, subject to foodstuffs enrichment of biologically active components can serve as caramel. Of particular interest are sugar confectionery suckable characterized pleasant taste and increased comfort of use, combined with the speed and completeness of release of active substances absorption. Earlier studies have shown that the molecule biologically active substances surrounded by sugar “glass”, as it were covered by an inert gas-tight shell, and are resistant chemical changes. Important advantages of this group of products are relatively large periods of storage and good portability, which expands the geographical possibilities of its use. However, the use of sucrose as a main flavor component and preservative, is an unfavorable factor for a healthy diet as a whole, and particularly for certain groups of the population for health. Therefore, when designing articles of caramel syrup containing as a sugar substitute, the authors suggested the use of polyols in combination with a sweetener vegetable isomalt and stevioside.

It is known that in a sugar production, only about 80% of sucrose, extracted from the beet, is output as a commercial product. The rest is lost during the processing or remains in intermediates. The color of white sugar is mainly determined by the color of the returned to the first stage of crystallization of the brown sugars melt. An effective way to improve the quality of melt is affination of brown sugars. Coloring substances are preferably present in the film on the surface of sugar crystals. To improve the efficiency of affination experiments were carried out by layer-by-layer processing of the normalized crystal size with the saturated solution of white sugar. To evaluate the numerical characteristics of the color of the samples studied scanerometrical method followed by computer processing of images in RGB color mode was used. The studies suggest that the solution of the starting yellow sugar having visual yellow color intensively absorbs 450–480 nm of spectrum, so there is no blue component in the graphs. During the affination removing of coloring substances from the surface of crystals takes place changing the light absorption intensity. There is a bleaching of the samples at affination duration up to 3 minutes. Further 5–10 min treatment is accompanied by partial diffusion of colorants from mother liquor to the surface of crystals and improved chromaticity. Prolonged affination results in crystals abrasion; it is accompanied by unproductive energy consumption on the mixing process. The results obtained indicate that the effective removal of coloring substances occurs within 1–3 minutes of affination. In this case brown sugar chromaticity decreases from 625 to 130–230 units of optical density and mother liquor chromaticity is increased from 20 to 900–1600 units of optical density. The studies suggest that most of the coloring substances determining the chromaticity of yellow sugars is found in the film on the crystal surface and is easily removed by 3 min long affination. Method of determining of objects color characteristics in RGB system describes adequately the intermediates coloring of sugar production and can be used in research.

The proteins, fats and carbohydrates received by the person traditionally from animal and vegetable sources don't cover all increasing needs of mankind any more today. At the same time proteins and fats of microorganisms with success can replace proteins and fats of a traditional origin. As protein producers microorganisms at the high content of protein in biomass and high growth rate of microorganisms have certain advantages. The present article is devoted to questions of numerical modeling of processes of cultivation of microorganisms. On the basis of the known model offered Mono in which saturation of growth rate of culture at increase in initial concentration of a substratum of S0 is considered the system of the differential equations describing the happening processes in that number before achievement of stationarity is written down. At the same time dependence of separate sizes, the systems entering the equations is insufficiently studied at change of parameters of process. The behavior of all system at violation of regulations is of interest or at unauthorized change of one of parameters. For studying of these questions numerical modeling is carried out and the basic picture of change of chemostate curves in these conditions is received

In article process of the choice of strategy of development of the enterprise, entering into the integrated structure (IS) taking into account a possibility of obtaining additional competitive benefits by the enterprise from this occurrence is considered. The enterprises as a part of IS has to use a possibility of realization of effect of a synergy. In relation to the enterprise which is in IS, the synergy has not one concept, but three interrelations, different according to types, between the enterprises, namely: material, non-material and competitive. Such opinion of M. Porter shares most of the experts working in the sphere of strategic management. Realization of a synergy allows to improve overall performance not only IS (2 + 2 = 5) in general, but also and separately the enterprises entering IS. Overall performance of the enterprises improves thanks to obtaining additional competitive benefits by the enterprises in the form of decrease in expenses and differentiation of production that is realized by means of competitive strategy. Realization of effect of a synergy thanks to establishment of interrelations, as a rule, is followed also by increase in production of the enterprises entering IS that can be realized by means of growth strategy. Thus, it is desirable to develop strategy of development of the enterprise entering IS as the combined strategy consisting of two strategy: competitive and growth. The matrix of alternative strategy of development of the enterprise entering IS in the form of combinations competitive and strategy of growth, and also model of the choice of the similar combined strategy taking into account a possibility of obtaining additional competitive benefits by the enterprise is given in article. For an assessment of competitive advantages of the enterprise as a part of IS by means of ball estimates of experts the technique of a similar assessment, and a matrix of the arising interrelations of the enterprises in IS is given in article.

Important decision-making tools in the quality management system of the enterprise in accordance with GOST R ISO 9001-2000 is the assessment and analysis of the cost of quality of products (services). For efficient operation of the enterprise in the conditions of increasing competition, reducing cost of quality of products (services) is of particular importance. The optimization of this process allows business entities to eventually significantly reduce overall costs, which gives additional competitive advantages and is one of the main conditions to increase profits. The article reflects the author's position concerning the content of these tools; it considers goals of conducting evaluation and cost analysis, define the very specificity of these processes; established service functions in the context of this activity. Much attention is paid to study the potential sources of cost reduction, as well as analysis of the factors that cause the reduction of quality costs. In order to optimize the structure of the elements of cost of quality is proposed to use statistical methods for cost-benefit analysis. For example, a particular industrial enterprises in the region using the method of ABC conducted a statistical analysis of the costs and losses cost of product quality of a particular company and their grouping according to the degree of influence on the total costs of the enterprise, and using the method of XYZ made grouping of costs according to the degree of homogeneity of the analyzed parameters. Thus, the results of the performed studies it was stated that the organization of work on assessment and analysis of the cost of quality should be an essential element of the quality management system and to provide the company's management the adoption of economically justified solutions to be effective in the market.

The article addresses the problems of the conceptual apparatus of innovation as an economic category, the basic aspects of the innovation activities of the organization, conducted a historical analysis of the evolution of the concept of “innovation”. Previously, it was customary to assume that the process is driven by innovative organizations that develop and offer innovations, today; society has come to the realization of the consumer – the driving force of innovation development. All the analyzed theory can be combined approach to “innovation” consideration in terms of business benefits. The authors of the twentieth millennium write about innovation because of constant movement and change of the market economy, which leads to the speedy preparation of pre – businessman benefits by satisfying needs. Based on the foregoing, we believe that it is necessary to distinguish the concept of “invention” and “innovation”. Under the invention, we mean a new technical solution. An innovation is the initiation of the idea of innovation as a way out of intellectual activity, i. e., a new product, a new method, a new solution. By innovation author implies innovation, ie an invention or innovation after the commercialization process, demanded and implemented - introduction to the market, has successfully sold and which brought a profit. Treat innovation as the development process is not entirely correct, because not every development is innovation, development or process cannot be measured qualitatively, and it is impossible to talk about innovation as a result of the process will not be launched on the market and consumer demand there as the final result of the innovative activity of the enterprise. Because such an interpretation does not meet the scientific and practical needs of economic systems, the resolution of the identified contradictions, perhaps for the demarcation of the terms “innovation” and “innovation process”, although these concepts are very closely linked.

Project leadership is an important part of organizations’ activities. Project management makes it possible to solve some business tasks more effectively than the means of traditional and operational management. Projects hold a key role in the implementation of the organization’s strategy. Using the project leadership approach yielded uniting the functional units of the organization in a whole single team to achieve the goals and indicators of the strategy. Employing of project management in commercial and government organizations gets common in the CIS countries, including Republic of Kazakhstan. It is revealed that the implementation of a strategic management system will make it possible to minimize the consequences of the economic crisis for the oil and gas producing companies of Kazakhstan. A specific feature of Kazakhstan’s oil and gas industry lays in management system based on a functional approach, insufficient level of strategic management system and project management implementation. It is established that there are significant prospects for the development of project management in the oil and gas industry of Kazakhstan. Adoption and optimization of project leadership at the enterprises of the oil and gas industry in Kazakhstan will lead to the appropriate implementation of a strategic management system. In this regard, following measures are suggested to implement by enterprises: development of unified industry standards for project leadership; design of a training system for managers and employees; implementation of the process approach in the company’s management system; design and implementation of a Project Management Office (PMO) in the company; development of a fair and progressive employees incentive program based on key performance indicators (KPI); implementation of specialized software for project management. The fulfillment of the above suggestions will significantly improve efficiency of the project management system’s implementation. The project leadership system will significantly reduce the implementation time and improve the profitability of projects, as well as secure the accomplishment of strategic management projects and activities.

Nowadays research of the regional markets and consumers’ preferences in the soft drinks segment are actual. This is associated with the saturation of the market and increasing competition within the segment. The research of the market is the base for the assessments of the prospects for the certain enterprise and for the sector development. Analysis of the assortment of the made and sold at the Yekaterin-burg soft drinks was realized. The article shows the position of the good relative to the all-marketing positions in the region. It has been established that assortment of the soft drinks is characterized by the diversity of the types and drinks on the basis of the aromatic staff prevail (41,6%), juice and juice-contained beverages (28,2%), mineral and drinkable bottled water (21,4%) with different trademarks prevail. Leaders of the market are two big foreign companies. “Coca-Cola Company” with trademarks “Coca-cola”, “Fanta”, “Sprite”, “Nestea”, “Dobriy”, “Bon Aqua” and the company “Pepsi Co Russia” representing trademarks “Pepsi” “Mirinda”, “7up”, “Tonus”, “Russkiy Dar”. According to strength saturation with carbon dioxide medium carbonated drinks (40,4%) and strong carbonated drinks (39,1%) prevail. The light carbonated drinks are much smaller and account 13,5%, and non-carbonated drinks are the smallest part of the market (6,96%). The reason of that structure that the carbon dioxide is actively used by the soft drinks producers as a preservative, regulator of the acidity and antioxidant. The research of the package show that the producers use polymeric materials, metal, glass and combined pack. The main trends of the market are increasing consumer requirements to the quality and information about the proposed drinks, the growth of the number of consumers that attend to the ingredients and the impact of “the healthy food choice” on the market.

The article provides a selection of methods for determining the feasibility of an investment-innovative project. Estimated indicators are identified analytically, on their basis a conclusion is made about the economic efficiency and feasibility of the project, which is the basis of its competitiveness. Such growth analytics is necessary, since the social and economic development of the country and the region largely depends on the investment climate, which is facilitated by the legislation of the Russian Federation (the Tax Code of the Russian Federation, the law of the Russian Federation on the regulation of investment activities, etc.). Since competitiveness is also determined by the economic feasibility and financial solvency of innovative projects, modern information and software, as well as the methodology for project appraisal and the corresponding order of their implementation, are needed. In the Russian Federation, a method is used to assess the efficiency of capital investments in capitalist countries, as well as the methodology of economic (competitive) analysis of investment-innovative projects. The basis of the method is that reimbursement of investments occurs in two economic forms: net profit and depreciation (net income). Of the numerous methods for assessing the feasibility of investment, the most often used along with discount methods (taking into account the factor of money changes over time), statistical methods with determining the payback period and the average rate of return on investment. Defined indicators: the net present value (NPV) and the internal rate of return (IRR). The methodology specified in the article is useful to the investor in order to rationalize investment flows, helps to achieve the maximum IRR. The implementation of the innovative project serves the competitiveness of the manufacturing enterprise by increasing the technical and technological levels of the products.

In modern conditions of management it is necessary to develop a number of recommendations on the introduction of management accounting at state-owned enterprises that carry out revenue-generating activities or based on the right of economic management. It is necessary to apply the correct cost-accounting method for the production of products, works, services for a more rational calculation of the cost price. This will allow management personnel to receive timely objective information about their cost price, identify the feasibility of production and sales, justify the assortment, plan profits. The procedure for determining the cost price of the project products (works, services) in the theory and practice of the state enterprise of the Astrakhan region “Kasprybproekt” is investigated in the work. With the existing practice of planning in design organizations, the planned cost price of design and survey works for established cost items is planned in the cost estimate for production by the design organization as a whole and by the types of work: design, survey and others, without subdividing it by orders (projects). According to this, accounting of the actual costs for work in the design organizations is based. The study showed that the state enterprise of the Astrakhan region “Kasprybproyekt” performs different projects with different execution periods; therefore, it is advisable to use one method of calculating the cost price - job (order) costing method, and link it to the responsibility centers depending on the department of the performer. Based on the research of the used method to the cost price calculate of the project products (works, services) in the state enterprise of the Astrakhan region “Kasprybproekt”, it was proposed to use the job (order) costing method that allows to detail all the project costs without distorting the final financial result and optimize the project costs. If the calculation method is correctly determined, the design organization can reduce not only the labor costs, but also the actual project costs in order to increase its profitability.

The development of company, as a rule, demands revision of the developed personnel management system, which is ceasing to answer over time her strategic objectives and not allowing satisfying the need for personnel. In article the experience of the “Rosizhiniring Energy” company, which optimized this system and has chosen the process-oriented approach for management is considered. Structure of article consists of introduction, the main part and the conclusion. In relation to a personnel management, system process management acquires special relevance because this system mentions all activities of the organization at all levels of hierarchy and directly or indirectly penetrates all business processes proceeding in this hierarchy. Strategy of “Rosizhiniring Energy” is focused on geographical expansion and opening of new separate divisions for implementation of projects. Full transition of a personnel management system and all organization to a process oriented management will allow divisions to observe certain standards of work, to provide qualitative feedback following the results, to use uniform criteria for evaluation of activity. Main methods of a research in this article – analysis of scientific literature, the methods of the theories of management and organization. The authors have made conclusions that modeling and the analysis of business processes of the organization will allow to structur the activity of the organization, to reveal strengths and zones of development according to the strategy of the organization, to define persons, which are responsible for business processes. It should be noted the economic efficiency of introduction of the process focused approach to a personnel management system of “Rosinzhiniring Energy” company: the personnel fluidity coefficient has decreased by 1.5–2 times; financial expenses within the budget of HR-department were reduced by 20% owing to increase in labor productivity; the annual budget has decreased by staff recruitment on 450–600 thousand rubles; costs of training of personnel of 20% were reduced.

In article, the questions connected with approach on effective development of industrial enterprises on the example of the furniture entities are considered. Effective development of the entities is directed to cost reduction in case of production and implementation of products, for improvement of indicators of financial and economic activities. The research is conducted on the example of the furniture entities of the Voronezh region and Krasnodar Krai. Any entity constantly uses these or those resources connected with material, labor and finance costs. All resources, which are consumed during a certain production cycle, create a cost budget or the expense plan of the entity, which are the most important economic indicators of activities of any entity. Not always at the entities the attention is properly paid to forecasting of production expenses for a further stage of functioning. Most the entities will organize the activities in such a way that current plans pass from year to year, and at the same time the alternative ways directed to cost reduction in case of production and further sales of products aren't considered. Any entity needs forecasting and planning of costs for the following production stages, for the purposes of innovative development and effective functioning of productive activity of the entity. First, it is necessary for assessment of opportunities when financing productive activity and for further scheduling of expenses, directed to cost reduction and cost reallocation. Having analysed activities of the entities and having studied accounting (financial) records, it is revealed that at the entities in 2015 in comparison with 2014, there was a decrease in outputs, but at the same time, the loss is observed. Based on the carried-out analysis, on the example of financial and economic activities of JSC GRAFSKOYE and JSC GKMF, conclusions are drawn, cost reduction allowances in case of production are revealed, and recommendations in case of cost forecasting are selected for production.

Currently becoming more widespread non-standard forms of employment. If this is not clear approach to the definition and maintenance of non-standard employment. In the article the analysis of diverse interpretations of the concept, on what basis, the author makes a conclusion about the complexity and contradictory nature of precarious employment as an economic category. It examines different approaches to classification of forms of precarious employment. The main forms of precarious employment such as flexible working year, flexible working week, flexible working hours, remote work, employees on call, shift forwarding; Agency employment, self-employment, negotiator, underemployment, over employment, employment on the basis of fixed-term contracts employment based on contract of civil-legal nature, one-time employment, casual employment, temporary employment, secondary employment and part-time. The author’s approach to classification of non-standard forms of employment, based on identifying the impact of atypical employment on the development of human potential. For the purpose of classification of non-standard employment forms from the standpoint of their impact on human development as the criteria of classification proposed in the following: working conditions, wages and social guarantees, possibility of workers ' participation in management, personal development and self-employment stability. Depending on what value each of these criteria, some form of non-standard employment can be attributed to the progressive or regressive. Classification of non-standard forms of employment should be the basis of the state policy of employment management.

In the article analyzed the entrepreneurial activities on the territory of the Republic of Bashkortostan, as well as the tendencies of development of small and medium businesses under favourable business climate. The methodology is the analysis of dynamics of development of business entities based on statistical data. It is noted that the formation and development of entrepreneurship in the regions of the Russian Federation is a complex socio-economic phenomenon arising due to deep transformations in the field of sociocultural relations, because changes in the latter interacts with all the key parties, the social life of the people: moral and ethical norms, mentality, spiritual and material values, social norms and economic behavior. Modern entrepreneurship as a factor of economic development of the region needs continued support from the state with the knowledge of essential managerial and regulatory functions of the legislative and Executive power structures in the economy and society. This fact is explainable by the fact that the entity is a specified function consists of continuous improvement activities of power structures, improvement of transmission channels and introduction of achievements of scientific-technical progress in all stages of the multifaceted and complex structure of social production, providing an invaluable contribution of managerial labor in the common cause of improving the efficiency of the economy. Conclusion: in current economic conditions, the region assigns a significant role to subjects of small and medium businesses, which, thanks to its maneuverability, more adapted to the constantly changing market conditions. Applying comprehensive and systematic measures for the formation of a favorable environment, the Republican leadership promotes the competitive capacity of regional enterprises of small and medium business can compete with large companies.

The growth of the Russian economy coupled with its competitiveness is impossible without the development of innovative capacity of regions and enterprises. The development of the regions is based on the consideration of the competitive potential, which, in turn, relies on an innovative vector of development. The government makes insufficient use of their opportunities in terms of tax activities and excessive centralization. Explain how uses the state and the region these opportunities. The lack of strategic plans for the development of innovation, stringent approach to taxation. Not taking into account the development of competitive technologies and products. Does not allow developing enterprises in the region as innovative structures. Note that the basis of competitiveness is innovativeness of the economy as the most important criterion of expediency of entering of enterprises into national and global markets. Thus, under the innovative economy understand new products. Change management and organizational structures. Technical and technological innovations brought to the target markets. To date regional government has very limited ability to invest in innovation. In conditions of limited budgetary and financial investment in the country’s internal potential of territories is the main resource of their development. Rational use increasing the resource potential of the regions is one of the important priorities of the regions (local authorities and territorial communities). In the processes of functioning and development of enterprises and regions requires a constant search for ways to improve their innovative capacity. Transferring its production resources in viable and dynamic clusters. Development of innovative system will allow competing to companies. Regions and the state as a whole in difficult market conditions.

Development of strategy of social and economic development of the Voronezh region till 2035 requires the careful analysis of a condition of all activities of the region, their interaction and interference. The special role in this process belongs to the higher school as the engine of knowledge, information and innovations. In case of all conservatism of an education system its task not only to give estimates and forecasts of the future, but also to serve as a leader of changes in all industries. The models realizing these tasks are a possibility of receipt of the effective instrument of increase in innovation of potential of economy of the region, forming of the environment which is adequately reflecting scientific and technical and economic challenges of modern realities and also developments of processes and technologies of transition of economy of the region to the principles of digital economy. Direct task of the higher school are increase in the amount of knowledge which is saved up by society, handling and transformation of information to knowledge, generation of new information and new knowledge, forming of the competitive specialist. In article approaches to an impact assessment of changes in the higher school on processes of social and economic development of the region, to classification of straight lines and side effects (spillover-effects) in the conditions of development of programs of a strategic development of the region are considered, the model of development of the higher school taking into account spillover-effect based on the principles of digital economy is offered. For the purpose of an impact assessment of changes in the higher school on processes of social and economic development in the region the task is set to analyse influence of various factors at each other, and also on basic factors of economic growth of the region.

Consumer cooperatives is a partner of the state in solving social problems, it produces a variety of consumer products and services to the population. The competitiveness of various industries is estimated by the degree of demand for consumer products. Purpose of the study was to examine the industry – one of the main sectors of activity of consumer cooperatives Centrosoyuz, indicators that characterize its current state, and through the comparison of the dynamics, structure of production – to identify ways of further development of an efficient and competitive in the long term. The study methods were used: a comparison, in the abstract, logical, monographic, Economics and Statistics. Cooperative industry not only carries out the processing of agricultural raw materials purchased from the population and agricultural enterprises of different ownership forms, but also a source of commodity resources for caterers and retailers. In the industry of consumer cooperatives retained the structure of production, characteristic of the Soviet period still and hardly takes into account the current trends in the market: not only produced new products, slowing the renewal of production assets. Studies have shown that improving the efficiency of the industry is possible with a full utilization of production capacity with the introduction of advanced technologies. Under such conditions, industry consumer cooperatives to fully perform the task of providing the population with high-quality semi-finished products and processed agricultural products. Results can then be used to develop long-term programs of development of consumer cooperation. Conclusions and recommendations will contribute to the further development and improvement of competitiveness of the industry of consumer cooperatives.

In modern conditions of formation of a unified accounting personnel space of the Eurasian Economic Union (EAEU) and its efficient functioning become a precondition for improving the competitiveness of the national economies of the EAEU member states in the “new normal” of the global economy. The objectives of innovative development of the economies of the EAEU member states put forward new requirements to it personnel policy, which should be focused, including the implementation of innovative technologies to attract and development of personnel potential the union. There is becoming urgent task of developing the mechanism of formation of the unified accounting personnel space of the EAEU in this situation, in connection with this article is introduced and suggested the definition of the unified accounting personnel space of the EAEU, describes the mechanism of its formation due to the implementation of a system of measures aimed at its establishment and effective functioning. One of the characteristic features of the Eurasian Economic Union is being integrated into the framework of the Union’s governance structures, the purpose of which is to increase the competitiveness of national economies. The modern stage of formation of a single market of services in the field of reporting and accounting associated with the need to develop new unified supranational bodies of the Union, the creation of which is proposed in this paper. It also carried out a comparative analysis of the qualification requirements for chief accountants of the EAEU member states, based on which proposed a unified qualification requirements for them. It developed proposals for the formation of the unified professional certification of accountants in the territory of member states of the EAEU member states. It formed the recommendations and proposals for improving the system of professional training of personnel. It substantiates the need for the unified Eurasian accountants register, confirming the passage of the professional certification of accountants, formed definition of this concept.

The article considers corporate culture as a management tool in the economic model of the activity underlying the organization of management of all factors of production (labor, materials, capital and information). Companies with well developed corporate culture are developing successfully. Weak corporate culture can become a source of deep crisis of the entrepreneurial structure. It is emphasized that the set of factors influencing the development of entrepreneurial structures must be supplemented with a factor of effective corporate culture. Reforms aimed at changes in property relations require the creation of an adequate organizational and economic mechanism for the management of corporate enterprises, taking into account current trends in the concentration and specialization of agro-industrial production. A corporate culture is presented that includes the strategic objective of the firm; Standards of personnel behavior; Structural characteristics of personnel, nature, content, working conditions and methods of its organization; Incentive system; System of personnel training. The types of corporate culture and their features are singled out, namely the culture of power, the culture of roles, the culture of tasks and the culture of individuals. The unique essence of the corporate culture, the complexity of its assessment, create certain problems in the management of corporate culture. Corporate culture provides an opportunity to competently and effectively manage the organization. A strong and solid corporate culture is a necessary attribute of a successful company, as it unites employees who identify with their organization and strive to achieve a common goal by joint efforts. In such a company, key corporate values are shared by all members of the organization, the dominant culture strongly influences the behavior of employees, the need for high structuring and formalization of the company’s activity disappears, and the turnover of staff is reduced.

In the article are described and analyzed the influence of factors of external and internal environments on maintaining the planned economic growth, efficient use of the resource potential of the regional economic complex. Are provided methods of analysis and comprehensive measures to maintain the planned pace of economic growth of the region, expansion of competitive advantages. Enlargement and generalization determine the impact of economic environmental factors, in accordance with the duration of optimization and changes in the business cycle, provide a high level of confidence in the estimates of the impact of the macro environment on the process of achieving economic success, efficient use of the resource potential of the regional economic complex. Analysis of the internal conditions of region is carried out by management on the basis of establishing the optimal values of the distribution of the resource potential for high-priority, economically viable, and socially important areas of efficient use of logistical, labor, information, and natural resources, analysis of the current or having a tendency to the formation of informal communities in the sectoral components of economic activities, industrial complexes and social services. The possibilities of the availability and abilities of the region to influence the structural components in achieving the economic and financial goals of the activity are considered, including ensuring sustainable dynamics in increasing the efficiency of regional production, providing competitive advantages in the use of consumed resources. The factors proposed for consideration, different management of the regional economy, contribute to the creation of both formal and informal organizational and economic communities, taking into account the interests of all its participants. In addition, mechanisms and tools are proposed that facilitate the creation of favorable conditions for participants in informal clusters in the regional economy. At the end of the article summarizing the opportunities and consequences of the impact of internal factors in the distribution and efficiency of the use of the potential of the resource economic complex. In addition, recommendations are made to determine the maximum number of these factors, the features of their objectification and significance, while making managerial decisions on ensuring economic growth.

In this article, problem zones of the current stage of the development of the Russian Federation's economy are considered, the solution of which presupposes a profound modernization of the socio-economic system and its innovative transformation. The fulfillment of these tasks is facilitated by the formation of scientific bases for the management of this process as a whole and the conditions for its implementation in particular. A key condition for effective innovative activity is the creation of an effective external and internal environment for the functioning of business entities that take part in the creation and production use of modern scientific and technological achievements. At the same time, a comparative analysis of literary sources is conducted and the main factors of the internal and external environments of the functioning of organizations that influence the formation of innovative environments in organizations are identified. The use of this technique allows the author to formulate an opinion on the degree of impact of these factors and on the innovative activity of organizations and the possibilities of both the management response of organizations to them and the preventive impact. In the domestic and foreign scientific literature, research in the management of the formation and functioning of the innovative environment of the organization is not sufficiently represented, including the lack of unity of the conceptual apparatus, which significantly complicates the concerted activities in this field. The author based on the analysis of opinions of scientists offers his understanding of the term "innovation environment" and related concepts, adapted to the goals and objectives of management of innovation processes. The article proposes an authorial system of classifications of innovation environments, which can be used to make informed management decisions. The article ends with the formulation of requirements for the notion of an innovation environment that allows to expand the possibilities of innovative development in managing the activities of economic entities, and the author's vision of the definition of an innovation environment allows leaders of domestic organizations to build guidelines for the further development of their organizations, in addition, the definition creates a reserve for conducting comprehensive scientific Research in the declared field.

Railway transport is one of the system-forming sectors of the economy, requiring huge financial investments. At the same time, the sphere of transport can become an instrument for overcoming the economic crisis and creating conditions for the growth of the national economy, as investing in the transport industry contributes to the development of related industries and the provision of jobs. The development of transport infrastructure to meet the needs of the economy and the implementation of transit potential is a strategic direction outlined in the Strategic Plan of the Ministry of Investment and Development of the Republic of Kazakhstan for 2014–2018. The task of Kazakhstan is to ensure an increase in the transit freight traffic between the People's Republic of China and the European Union, which goes on a land route through the territory of the republic. So, according to the results of 2014, the volume of transit traffic amounted to 17.5 million tons, revenues from transit transportation amounted to 180 billion tenge. JSC "Astyk Trans" is currently one of the largest operators in the market of railway transportation of grain cargo in Kazakhstan, but slightly inferior to JSC "NC "KTZ" in domestic transportation of 42042 wagons to 45049, while for export shipments to the share of JSC "AstykTrans" there are 34787 carloads, which is 50.3% of transportation of JSC "NC "KTZ ". In order to increase the efficiency of transport and logistics services, reduce the distance and time of delivery between the busiest sections of the railway, construction projects for transport and logistics centers and the formation of an internal terminal network are planned in the industry. By 2020, the railway industry plans to build 1400 km of new railway lines to accelerate the delivery of goods and passengers within the country and beyond Kazakhstan, with at least 50% of the financing of construction to be carried out through private investment. The state for its part can provide tax and other benefits, guarantees, subsidies, subventions, direct reimbursement of investment costs.

The formation of an innovative economy must correspond to the promising areas of development of scientific, technical and social progress. To ensure sustainable innovative development of the national economy, it is not only necessary to develop our own tools and mechanisms that are characteristic of the domestic management model, but also the rational use of foreign experience in this field. Analysis of international experience in the use of various tools and mechanisms, management structures for the creation of high-tech and knowledge-based enterprises showed: the integrated nature of innovative development and modernization of the economy is the most sound methodological approach of a phased, systemic transition to new technological structures; When developing tools and mechanisms for innovative development of the economy, one should take into account the actual state of the material and technical base and the existing industrial structure of production, take into account the real possibilities of using different types of resources. The greatest innovation activity is shown by those countries in which the national integrated system effectively provides favorable conditions for the development and introduction of innovations in various spheres of life. International experience in the use of forms of governance can be considered as a mobile system of relations with the real sector of the economy. In the article is given the experience of foreign countries, and examples of adaptation for Kazakhstan integrated models of management of innovative processes to create high-tech enterprises, innovative products which can be competitive in the world market. The author highlighted the role of JSC “Kazakhtelecom” with the widespread provision of public services, having the status of a National operator associated with the provision of the services including long-distance and an international telecommunication for telecommunication networks in General use. However, this operator provides an implementation of the eligibility criteria throughout the country with minimal administrative and transactional costs.

The article presents the criteria and indicators that characterize the country's food security. The foreign experience in the regulation of food security is considered, the use of which in the Republic of Kazakhstan will create conditions for the sustainable development of production, increasing the competitiveness of domestic products, and the formation of an efficiently functioning food market. At the initial stage, the evaluation criteria were the per capita incomes of the population and the carryover stocks of food grains (first at the level of 20% and then 16% of the total annual consumption), now the evaluation criteria are expanding and becoming more complex. The criteria for food security include: the sustainability of the development of the agro-industrial complex (APC), fisheries and forestry, which increases the production of food to increase inventories and in the event of food aid to other countries that have suffered natural disasters or wars; A high level of scientific achievements, increasing technical and technological equipment, improving the gene pool of livestock and crop production; Environmental and nature conservation policies and practices that ensure the conservation and improvement of soil fertility, yield, etc. When establishing the criteria for national food security, it is necessary to take into account that they should characterize the level of satisfaction of the population’s food needs, as well as the degree of sustainability of the country’s food supply. The economic basis of national security in the food sector is the provision of basic food for the population of the country. This means that if an uninterrupted supply of basic foodstuffs is sufficient for medical purposes, the country’s food security can be considered guaranteed.

The article is devoted to topical problems of small business development in the world production practice. The main tendencies of development of small business in modern conditions are noted, in particular, the directions of development of innovation-oriented small business are considered on the example of the Republic of Kazakhstan. Domestic and foreign experience has proved that supporting small businesses from the state is an integral part of the market economy. Small business, gaining a solid position in the market, needs development and state regulation. In foreign countries, small and medium-sized businesses represent an important sphere of employment for the population, promotes the development of the innovative potential of the economy, and the search for and introduction of innovations that are a factor in obtaining competitive advantages for enterprises, industries, regions. To realize its potential, state support should be carried out simultaneously in several directions, which will enable it to cover all small business sectors: the sphere of real production through the subcontracting mechanism, the sphere of circulation through the franchising mechanism, the sphere of applied science through the mechanism of venture contracts. It is also necessary to have banks specially created to participate in small business support programs and the activities of "business incubators". For a significant rise in the national economy, it is necessary to promote the maximum increase in the number of small innovative enterprises in the production sector, to stimulate the development of interrelations between small, medium and large industrial business, to creatively use the relevant foreign experience. All this should become an integral part of the overall policy in the field of restructuring the domestic economy, since business as a whole, regardless of its scale, is a single and interrelated process.

Article represents the structured description of process of application of the statistical analysis for an assessment of dynamics of growth of the market of insurance in Russia. In 2017 – stagnatory period of economy – a problem of search and use of the most objective tools helping to reveal problems of branch is urgent and important to define the major factors leading to these problems proceeds. In work, the task about expediency of calculation of coefficient of Herfindal-Hirschman for definition of importance of influence of a factor of a concentration on the market of insurance in Russia has been set and solved. Process of relevance of a problem, reason of the choice of a concrete indicator is described, the structure of carrying out the analysis is given, subject conclusions are drawn. The main theses of results of carrying out work are as follows. The carried-out statistical analysis, regarding calculation of an indicator of Herfindal-Hirschman has confirmed the theory that the high concentration of a share of the market leads to delay of growth rates of business. The calculation presented in article and the analysis of coefficient of Herfindal-Hirschman is recommended to be used for search of the best practice in the considered perspective. To analyze the indicator as required in applying the accepted macroeconomic standards the boundaries of the interpretation of the results, and based on the experience of the foreign practitioners. Life insurance market growth drivers (generally, it is about bulk selling of the idea of life insurance, as an obligatory element of correctly built portfolio of any client) in Russia perhaps and need to be used to branch of insurance in general, adapting the used tools under the necessary scales of business. Following the results of the carried-out work the variation of development of the market of insurance on the basis of the carried-out analysis is offered.

The problem of pedagogical professionalism is complex and multifaceted, as evidenced by the interest of philosophers, sociologists, psychologists, teachers, acmeologists and scholars of the humanities and applied sciences to study the various aspects of its formation. The modern education system should not only develop the intellect of trainees, improve its capabilities - it should practically orient it, manage the attention and actions of students, teach them the process of independent learning and development, expand their innovative and creative potential. Analysis of the theory and practice of training specialists points to the existence of a generally accepted belief that the future of society, its progress and successful development depends on the quality of education, the level of education of people, the availability of qualified professionals and their professionalism. Analysis of psycho-pedagogical and other literature shows that intensive technologies are often considered as a special sphere of social life, creating external and internal conditions for the development of the individual in their interaction in the process of developing the values of culture. New intensive technologies for teacher training, directions of pedagogical work are also dictated by the processes of integration and differentiation of various types of activities. Increasing importance is the mastery of specialists in the process of preparation of those general, invariant, which is typical for various activities. At the same time, the requirements for a specialist are increasingly differentiated depending on the characteristics of its specific type of work. Based on the analysis of the work done, it can be concluded that all educational objectives are best realized directly in various intensive technologies.

In modern conditions of digitalization of the economy, its integration with the policy society questions of formation and development of corporate culture of the learning organisation are of particular relevance. Digital transformation of business dictates the need for the emergence and development of learning organizations, creating and preserving knowledge. In this situation, the openness of issues of assessment of efficiency of processes of formation and development defines the importance of the proposed research. Corporate culture is regarded by most scholars as the most important internal resource of the organization, able to provide her with stability in a crisis and give impetus to the development and transition to qualitatively different levels of the life cycle. This position assumes that a strong corporate culture should be aimed at building a learning organization, able to quickly adapt to changes in the external and internal environment. This article examines the issue of assessment of efficiency of corporate culture; it is shown that in addition to the empirical, sociological methods and qualitative approach to evaluation, is acceptable investment approach. This option appears when you use the aggregate target-oriented and project management methods, which allows in a systematic manner to carry out the formation and development of corporate culture. The assessment should be subject to software development activities and (or) development of the corporate culture of a learning organization. In evidence to draw conclusions on the example of agricultural companies, a calculation of the economic efficiency of the program of formation of corporate culture of a learning organization. Calculation of net discounted income, the net present value of the project, profitability index, project profitability, payback period. This confirms the social and economic effects of the proposed program on the formation of corporate culture of independent learning.

Inventory management for a trading company is a vital task, which requires processing significant amounts of information. Through the application of ABC/XYZ-analysis of the nomenclature within the enterprise ERP-system, it is possible to increase significantly the efficiency of inventory management, in accordance with Pareto principle concentrating on managing the most important categories of goods. Various researchers dealt with the methods of ABC/XYZ-analysis itself but its usage as a part of the inventory management and procurement subsystem has a number of essential features, ignoring of which can lead to tangible negative consequences. The article discusses the methods and key problems of application of ABC/XYZ-analysis within the enterprise management accounting information system. For each of the factors that can affect the reliability of sales and procurement statistics and distort the results of the classification of goods, we have formulated the proposals to minimize the negative impact of that specific factor. Proposed methods allow reducing the impact of the following factors: availability of conditions for duplicate nomenclature to appear within the enterprise accounting software, the lack of a unified approach to the formation of names for newly created items of nomenclature, frequent changes in the products range of the suppliers, excessive detailing of information about a product in its name. The results of successfully implemented analysis and classification of goods can be used for a wide range of tasks varying from implementing effective inventory control to general planning and forecasting commodity flows as a part of the enterprise budgeting model. Solving these problems will harmoniously fit the inventory management in the managerial accounting system making it an effective tool in achieving strategic business goals.

The management of the enterprise's value is largely aimed at increasing the investment attractiveness of the enterprise. The search for new methods and techniques for managing the property complex faces a number of problems that are a promise of developing scientific approaches to the development of new progressive methods of making managerial decisions. The article considers alternative options for improving the quality of enterprise management and suggests the direction of improving the organization’s cost management system. A number of limiting factors, which allowed the author to determine the target indicators of the presented model, determines the presented objective function of enterprise value. It is permissible to change and expand the composition of the indicators and the approaches used to assess the value of the enterprise. The recommended model allows determining the reserves of increasing the efficiency of the enterprise, affecting the value of the property complex. Dependence of the singled out evaluation criteria and the targets of strategies for increasing the value of enterprises is indicated. The main stages of the enterprise value management process are considered as a single concept of increasing the current value of the organization. The characteristic of the concept of management aimed at creating value – Value Based Management (VBM) is presented. The main principles of VBM aimed at qualitative improvement of strategic and operational decisions at all levels of management of the organization are singled out. Article considers the technology of introducing a cost management system based on the example of a construction organization. The main stages of enterprise cost management aimed at long-term sustainable growth in the value of the organization are identified. Particular attention is paid to the stages of analysis of the contribution of production and management units to the total value of the enterprise and the formation of a group of performance indicators and the effectiveness of the enterprise value management system. Place and role of operational control over the value of assets and the use of management personnel are indicated. Importance of the enterprise value management system as an instrument of maximizing its market value is proved.

Various aspects of economic security are in sight of the researchers for more than two decades. Today in the economic literature widely presents the conceptual aspects of economic safety of the state. Theoretical and methodological foundations of the study of this multifaceted problem lies in the researches of many domestic and foreign scientists, which are the basic levels of economic security. Among the priority levels include, in our view, the regional level (meso-level) and actual problems of economic security studied to date lack detail. Economic development regions of the country has its own specifics, which is projected to the achieving of regional and national economic security. The article summarizes the approaches to definition of essence of the category “economic security of the region” and was given its author’s interpretation, considers the reasons of appearance and development of crisis situations causing threats to the economic security of the region. Given that the prevention of threats and reduction of their consequences is the basis of regional economic security, the article identifies the main threats to economic security, as well as the peculiarities of their manifestations (for example, the most significant threats to economic security of the Voronezh region), as well as the proposed activities in support of regional economic security and stated objectives of regional economic policy, the solution of which is aimed at ensuring the economic security of the region. In addition, it is proved that the actual problems of economic security must be constantly in sight of the regional leadership and find its solution in government documents and policy programmes promising socio-economic development of the region.

Food and beverage industry is one of the leading sectors of the economy. Stable operation of the sector contributes to the growth of production volumes and investments in the modernization of enterprises, the creation of new industries. Before the management of the enterprises in the manufacturing sector there is a need in addressing improvement of its processes and procedures to fulfill the quality objectives, improve performance, reduce losses, improve product competitiveness, and so on. To date, to ensure consumer confidence in the quality of the resulting product occurs the need for the organization of management systems. Methodology of improvement “Six Sigma” helps to improve the financial efficiency of the organization by preventing the occurrence of errors and uncontrolled deviations from the normal functioning of the processes. This makes it attractive for enterprises of processing industries. The main tool of the method is to analyze the distribution laws of the raw material quality indicators, semi-finished products, technological modes, a comparison of their fields scattering with regulatory requirements. Testing of the methodology “Six Sigma” at one of the Voronezh region can help solve the problems identified, the search for and implementation of activities to achieve the target values of indicators of processes, and accordingly the organization's strategic goals. With the introduction of "Six Sigma" concept have been used a variety of tools, ranging from the collection and statistical methods of data analysis tools to generate ideas and organize information. Proper use of analytical tools is critical to achieve the desired result. Thus, based on an analytical approach to work with processes, “Six Sigma ” leads to a maximum level of customer satisfaction and reduce the cost of production, can achieve almost zero-defect production thanks to the synthesis of powerful data analysis and systematic staff training.