The article shows the possibility of adapting a one-parameter diffusion model to the membrane separation process by taking into account the permeability of one of the walls of the channel of rectangular cross section under consideration. The structure of the hydrodynamic flow is studied, which allows determining the behavior of the solute concentration field on the membrane surface and evaluating the effectiveness of the measures used to reduce the concentration polarization using hydrodynamic methods due to velocity variations. Investigations of the process of microfiltration of unfiltered unpasteurized beer were carried out on an experimental installation of flow microfiltration. The microfiltration of beer under the flow-through mode of the organization of the process was carried out at the following technological parameters: temperature 2–60 °C, working pressure 0.08–0.25 MPa, speed of the divided flow above the membrane surface 2–3 m/s. The study of hydrodynamics of membrane processes, in view of their highest complexity and specificity, makes it possible today to create a theoretical description in general form and only for one phase or component. It is most convenient to use the diffusion mathematical model for the theoretical description. In mathematical modeling of hydrodynamic processes involving membranes, it is impossible to objectively quantitatively take into account most of the factors due to their large diversity and variability. It should be noted the absence of a unified and generally accepted theory of mass transfer in the study of membrane processes, which is a significant deterrent. The particular complexity of transmembrane transport arises in the case of the imposition of hydrodynamic instabilities of variable intensity, since Any (even insignificant) change in the regime parameters of the microfiltration process leads to different conditions for the formation (or destruction) of the surface layer, which inevitably affects the boundary conditions.

As a result of the conducted experimental studies, the main kinetic regularities of the steaming process under investigation were determined and the choice of rational modes of grain moisture-heat treatment was validated: steaming of barley and wheat with steam to a moisture content of 19 % at a steam consumption of 100–180 kg/h and a pressure of 0.20–0.35 MPa for 10–12 minutes, and corn – for 15–16 minutes. These developed modes provide the best conditions for the thermomechanical destruction of the protein-carbohydrate complex in order to increase its availability to digestive enzymes and increase the digestibility of starch, do not reduce the digestibility of protein and improve sanitary condition. A method of engineering calculation was developed, which formed the basis for the creation of an original design of conditioner steamer. The performed constructive calculation included the calculation of the mixer-humidifier, the calculation of the jet nozzle and the determination of the dispersed characteristics during steam atomization, as well as the thermal calculation of the conditioner steamer, which made it possible to determine the steam consumption and determine the rational heating temperature of the grains and their moisture content. A distinctive feature of the conditioner steamer is a higher productivity due to the significant acceleration of diffusion process of moisture into grains; the possibility of improving the quality by increasing the degree of starch gelatinization due to selected technological steaming modes.

The paper considers the method of thermogravimetric analysis, which is one of the few absolute methods of analysis, which makes it one of the most accurate methods. In this study, a thermogravimetric analysis of rapeseed was carried out, which allowed to determine the temperature zones corresponding to moisture removal with different binding energy, which makes it possible to predict the regime parameters of the process of moisture removal and to choose the most effective way of their dehydration. Studies were conducted in the laboratory of the center for collective use "Control and management of energy efficient projects" of the "Voronezh State University of Engineering Technologies" on the device of synchronous thermal analysis model STA 449 F3 (NETZSCH, Germany) the Device records the change in the mass of matter and the difference in the heat flow in the crucible containing the sample, and the crucible containing the standard of the test substance. The principle of operation of the analyzer is based on the constant recording of the dependence of the change in the mass of the material on time or temperature when it is heated in accordance with a given temperature program in the established gas atmosphere. At the same time, heat release or absorption by the sample due to phase transitions or chemical reactions is recorded. The study was performed in the following modes: pressure is atmospheric, the maximum temperature of 413 K, the rate of change of temperature of 5 ?C/min. For the experiment using aluminum crucibles with a total weight of 12 mg. NETZSCH Proteus software was used to build the resulting Tg and DTG dependencies. The obtained dependences allowed to identify the periods of water dehydration and conversion of dry substances under thermal effects on rapeseed, as well as to identify the temperature zones that correspond to the release of moisture with different forms and binding energy.

Cultivation of microalgas gains popularity in the different countries in recent years. As a result of such intensive development of production the extensive experience in constructioning of various types of bioreactors was gained. The bioreactor for cultivation of microalgas having the cylindrical housing divided by horizontal partitions into sections for input and output of cultural liquid and additional section with an internal specular surface, the bubble device and gate stirrers fixed on blades, the rigidly bound to shaft is developed. Planetary rotation of gate stirrers concerning a shaft creates additional turbulization of the environment, provides alignment of concentration of cells of biomass, prevents emergence of hold-up spots, a premature deposition of cages of culture on the bottom of the device and increases efficiency of cultivation of microalgas. In the main section suspension of a microalga is exposed to the uniform light energy by means of coaxially established filament lamp of a daylight and to reflection of light from an internal specular surface of a housing. In the course of irradiating the filament lamp distinguishes warmth which is compensated by supply of the cooling air the Main difference from other bioreactors the impeller mixer fixed to a shaft in the bottom of a housing, preventing stratifying of the biomass pulp leaving more heavy is obespechivashchy full circulation of cultural liquid in the bottom of the device as in the horizontal, and vertical planes, at minimum mechanical energy consumptions. This device allows to create additional turbulization of the environment, to provide the uniform aeration, decrease in a power consumption on supply of steam-and-gas mixture in a collector, to prevent formation of "stagnant" zones in the bottom of the device.

It is noted that the model is designed to create the largest possible pressure change in the cheese whey in the extractor, since the rate of transfer of the target components is proportional to the pressure difference at the ends of the capillaries. The mathematical description of impregnation as the main or important auxiliary operation is given in detail. The equations for the impregnated part of the capillary, the ratio of impregnation rates at different times are given. From the above dependencies, the equation Washburne regarding the time of impregnation. The formulas for calculating the volume of extractant passed through the capillary, serum and forced out of the capillary air taking into account the viscous resistance of the latter. After integration of the equation of the speed of capillary impregnation of the obtained expression allows to estimate the final value of the impregnation in the initial stage. For different cases of capillary impregnation expressions are written at atmospheric pressure, vacuuming and overpressure. The introduction of dimensionless values allowed to simplify the solution and to obtain an expression for calculating the time of pore impregnation. The analysis of the equation of dimensionless impregnation time taking into account the application of low-frequency mechanical vibrations is made. It is noted that the processes of impregnation and extraction occur simultaneously, so the impregnation time is often neglected, which impoverishes the understanding of the physics of the process, reduces the accuracy of the calculation. Taking into account the diffusion unsteadiness of the process of substance transfer due to hydrodynamic unsteadiness, the equation containing the effective diffusion coefficient is written. The equation of unsteady diffusion for a spherical lupine particle in a batch extractor is supplemented with initial and boundary conditions. Taking into account the balance equation, the kinetic equation of the process is obtained. We studied the distribution of pores in the particle lupine along the radii and squares, the calculated value of the porosity of the particle. The values of De and Bi are determined by the method of graphical solution of the balance equation, the equation of kinetics and the parameters included in these equations. Conclusions on the work.

The process of fish salting is based on patterns associated with the diffusion of salt in the fish tissue and the diffusion-osmotic transfer of water from the tissues of fish to the brine or in the opposite direction. Atlantic herring is an object of research. The character of the spatial-temporal distribution of salt within the product (herring) was established. As a method of experimental research was used a modern method of non-destructive testing, called photon correlation spectroscopy. The theoretical model of the process was obtained on the basis of the second Fick's law as a solution of a differential equation by the method of separation of variables. The qualitative nature of the mathematical model is interpreted as an exponential approach to the equilibrium value of salt concentration in the process of fish salting. Experimental dependences of the diffusion coefficient on the depth of salt penetration into the muscle tissue of fish were obtained. The mass transfer rate of salt in the first stage of the salting process is about 3·10-4 mm/s. The experimental value of the mass transfer rate is compared with the theoretical value of the proposed model. A satisfactory coincidence is obtained. The qualitative character of the advancement of the salt critical concentration (8.0%) in the form of a front has been established. This is consistent with the theory of P.B. Crean. The causes associated with the apparent increase in the diffusion coefficient at the second stage of the fish salting process are analyzed, which have been noted by many researchers. The expediency of using the effective diffusion coefficient in studies was expressed, which to a greater extent corresponds to the actual course of the process of mass transfer of salt and moisture. It is noted that the most recognized modern theoretical and empirical models of the process of salting fish are models that reflect an exponential approach to the equilibrium of substances involved in the process The acceptability of using the empirical model of salting fish Zugarramurdi and Lupine was confirmed as qualitatively corresponding to the theoretical model proposed in the article..

Russia ranks sixth in the world in egg production, with only 13% being processed. In addition, egg waste from incubation cabinets is also accumulated, which can be processed into protein feed using vacuum boilers. In this regard, the development of technology and technical means using the energy of the electromagnetic field of ultra-high frequency for heat treatment of rejected eggs in a continuous mode for farms is relevant. The aim of the research is to develop and substantiate the parameters of the microwave installation for heat treatment of rejected chicken eggs as a protein feed additive. Tasks are being solved: to develop a spatial model of a microwave installation of a continuous operation mode; calculate the construction parameters of the installation. The microwave installation developed contains a vertically mounted truncated non-ferromagnetic bicone. Along its inner side surface, a dielectric tube is laid in the form of a biconical spiral. Parallel to the vertical axis of the bicone, a non-ferromagnetic plate is installed, dividing its volume into two chambers: a resonator and a pause chamber. The plate is made in the form of an axial section of a truncated bicone, along the perimeter of which there are openings for transcendental waveguides worn on the dielectric tube from the pause chamber side. On the side surface of the bicone mounted magnetrons. The structural design of the installation ensures the continuity of the heat treatment process without transporting mechanisms. The calculated self-quality of the resonator is 5000. With an installation capacity of 18 kg/h, the specific energy consumption for heat treatment of eggs is 200 W.h/kg.

The article considers and substantiates the method of calculating metal panels with tubular channels, as new heat exchangers made of thin steel sheets, which used in thermal equipment at catering establishments. Today, the majorities of steam jackets of technological devices in the food industry arerepresentedby open slotted space and work under pressure, which leads to a thickening of the walls of heat exchangers, and therefore increases the specific quantity of metal. Plate-to-channel heat exchangers, unlike ordinary shirts, are made of thin metal sheets. Panel channel heat exchangers are a structure, which composed of two metal sheets, that are interconnected by contact welding. Heating steam channels are formed between the sheets. The design of sheet-channel heat exchangers can significantly reduce the wall thickness, and thus reduce the metal consumption and reduce the thermal inertia of the equipment. This article describes methods that allow calculating the area of steam channels and obtaining the optimal dimensions of inter-channel sections for sheet-channel heat exchangers of thermal devices of catering enterprises. A method for calculating the heat transfer coefficient based on an experimental study is also given. In order to reduce the thickness of the walls of the panels, it is proposed to maximize the area of inter-channel sections without reducing the heat flux, which the panel transmits to the heated medium. This problem is solved with the help of a calculation method based on the use of the coefficient of efficiency of the thermal edge.

Discusses the problem of reducing the operating costs of decontamination and the separation of fluff from the skins of rabbits in rabbit farms. Rabbit meat production amounted to 4.2 thousand tons, of which 70% of the total volume of Russian production falls on farms. In the Nizhny Novgorod region effectively bred rabbits breed "White Giant", which at the age of 560 days reach up to 6.8 kg, but the processing of skins is quite time-consuming. Rabbit down is widely used in the processing industry as a raw material with unsurpassed qualities for the production of knitwear, felt, cloth. The article describes the developed microwave unit with a disk conveyor with a power consumption of 6 kW, a capacity of 16 kg / h. The results of experimental studies to substantiate the complex of structural and technological parameters and modes of operation of microwave installations based on regression models, taking into account the multicriteria assessment of the technological process of separating the disinfected down raw materials from the skin with the sponge-soaked Mezdra. The annual economic effect of the use of microwave installation for collecting hair from the skins of rabbits in rabbit farms is 187 thousand rubles.

Alcohol products are very popular in the consumer market, although it is not a highly needed and essential product. Cognac is one of the exquisite aristocratic and sophisticated beverage, its production consist of complex and lengthy technological process, on which an unique, full bouquet and aroma directly depend. This determines the importance of such aspects as obtaining a high quality and environmentally safe products that have some positive effect on the human body. Moreover, for cognac, the most important is the quality of the original wine materials and new production technologies, which form the organoleptic properties of the drink. The study of branded V.S. cognacs on the territory of the Russian Federation by organoleptic and instrumental methods of analysis showed that not all of them can be identified as French brandies.

In the horticultural industry, upon main products obtaining, the formation of the following secondary raw materials and production wastes: pulping,bagasse, tomato seeds, fruit seeds, vegetable peelings, etc. is concomitant. At the same time, the amount of secondary raw materials formed during fruit and vegetable raw materials processing  varies from 5 to 85% of the initial raw materials mass going for processing, of which an average of 30% is sent to food products for food processing. The aim of the work was to study the possibility of bagasse using of direct extraction beet juice production in vegetable paste technology. To facilitate the process of bagasse pulping, pretreated with microwave heating, starch syrup, allowing to reduce the vegetable mass viscosity was proposed to use. As a result of research, it was found that the introduction of starch syrup in the bagasse in the amount of 10, 20 and 30%, along with an increase in the heating temperature, varying from 25 to 60, reduces the effective viscosity obtained after bagasse paste pulping. With an increase in the starch syrup dosage, an increase in the mass fraction of dry substances in beet paste and its liquefaction degree was observed as well. So, at a dosage of 10%, the liquefaction degree was 24.7%, at 20% - 45.1%, at 30% - 60.7%. Thus, the use of starch syrup in the production of beet paste from the bagasse of direct-pressed juice production makes it possible to adjust the vegetable mass viscosity purposefully, creating better conditions for subsequent technological operations. .

In work were investigated processes of a transmittivity, dairy components through ultrafiltrational polymeric membranes of a type of UPM100, UAM150 and UPMK. Two types of installation a diffusion transmittivity were described. The first installation with use of the roll-type membranous module, the second installation has an appearance of a flat-chamber cell. Preferences for carrying out the pilot studies it is given to a flat-chamber cell. Researches are conducted at change of concentration and temperature of solution. It is noted that with strengthening the diffusion transmittivity decreases, and with solution temperature increase the transmittivity increases. Decrease in a diffusion transmittivity is caused by formation of the boundary diffusion layers reducing transfer of substance through boundary and fissile layers of a membrane. Increase in a diffusion transmittivity is caused by body height of ionic mobility and molecules of substance with solution temperature increase that leads to partial destruction of boundary diffusion layers at a membrane surface. Mathematical expressions are developed for theoretical calculation of coefficient of a diffusion transmittivity and numerical values of sizes of empirical coefficients are received. The developed mathematical expressions with good reliability describe the experimental data’s on a diffusion transmittivity. The obtained experimental and calculation data can be applied with big reliability in calculations of streams of substances through the semipermeable membranes and also in engineering calculation procedures and predictions of effectiveness of application of membranous processes to division, cleanings and concentratings of industrial and technological solutions. By results of experiments and design data’s curves which demonstrate influence of concentration on a diffusion transmittivity for all types of the studied ultrafiltrational polymeric membranes were constructed.

It is known that in the process of crystal formation in vacuum apparatus grocery sugar factory Office crystalline white sugar covered by a film of such qualitative indicators affecting commodity sugar substances as liming and coloring substances. So at a sugar factory, one of the important operations process flow for obtaining sugar high product standards is it washing. At the same time, in implementing this process, use water in two phase conditions-a liquid or vapor. Because from an economic point of view, this procedure is quite expensive, in production environments to reduce labor and material costs, are resorting to various ways to less expensive equipment and process technology washing of granulated sugar. Moreover, although it is more often used in the production of water, according to experts, the process of washing by centrifuging massecuite layer of crystalline white sugar economically feasible to conduct, using no water, and water vapor. In particular, if you rinse the sugar vapor due to condensation heat allocated about half of a film on experiencing enormous heating in several tens of degrees Celsius, which reduces the viscosity and facilitate its films Office in the form of liquid. However, it should be noted and clearly insufficient elaboration, with the purpose of forecasting of the washing of the ferry, as low density liquids, sugar-sand theoretical base for its convenience. Therefore, in the work, analyzing process flow a couple of washings quantitatively the compacted layer of porous systems as granulated sugar, use a porous system hydrodynamics position when for a vaporous fluid through a layer of granulated sugar simulate fluid flow in an isolated capillary tube. That allowed when calculating the effectiveness of steam wash a layer of granulated sugar to implement based on the mathematical apparatus of the theory of convection diffusion corresponding numerical experiment and offer it for engineering calculation of the process.

The source of microbial contamination of the environment in the production of mayonnaise can be raw materials, resulting in a loss of nutritional value and spoilage of the product. Washing and disinfection of technological equipment are the main processes for the production of high-quality sanitary mayonnaise. Poor quality washing and disinfection of the surfaces of technological equipment contribute to the growth and development of microorganisms that can be grouped into colonies and form biofilms. In connection with this fact, the efficiency of the introduction of additional processing equipment with hot steam at a temperature of 110 °C and a pressure of 0.7 ATM for 15 minutes to the generally accepted 3-stage scheme of washing in the production of mayonnaise and its safety indicators in the process of its storage was estimated. As microbiological indicators of mayonnaise, the number of yeast and mold, coliform bacteria, Salmonella bacteria and non-regulated lactic acid microorganisms, the growth and development of which contribute to the growth of acidity, characterizing the spoilage of the product, determined organoleptically, were analyzed. Based on the experimental data obtained, it was found that the introduction of an additional stage of sterilization of equipment with acute steam contributes to the complete destruction of microorganisms, including vegetative and spore forms of bacteria, in the finished product.

The actual problem of business is the low quality of fish raw materials due to the delay in deliveries from the manufacturer. The search for new technological solutions to extend the shelf life of fish raw materials due to the reduction of microbiological contamination is relevant. A technology is proposed for the production of natural fish semi-finished products using antimicrobial compositions based on organic acids and salts. Chilled carcasses, semi-finished products of trout (fillet with skin) and antimicrobial agents based on organic acids and salts (Dilactopolydon (DLP) and Dilactin Forte Plus (DFP) were used as objects of research. The choice of the most effective concentration of the DLP solution for processing trout carcasses was carried out using the mathematical method of a single-factor experiment and the Statgraphics Centurion computer program. Regression equations with high correlation coefficients are obtained. The most effective concentration of DLP during processing of trout carcasses before cutting into a piece of fillet with peel was set at 2% when the ratio of raw material to the additive solution was 1: 1 and aged for 20 minutes. This reduces the risk of re-contamination of fish carcasses during cutting due to the retention of the active components of DLP on the surface of the capillaries of the muscle tissue of the fish. A method for processing fish raw materials and natural semi-finished products with antimicrobial compounds DLP and DFP has been developed, which allows maintaining the quality of cooled semi-finished products for 13 days. This ensures a shelf life of 10 days. The developed technology has been tested under production conditions..

The effect of enzymes of proteolytic action on the amino acid composition of the filtrate and grains of grain wort obtained from UDA-treated rye was studied. The feasibility of using a complex of proteolytic enzymes: neutral and acid proteases is shown. The processing of rye was carried out on the disintegrator DEZI15 with different working elements: three and five-row rotors rotating at a frequency of 120 s1. A control sample of grinding was obtained in a laboratory mill with a rotor-knife working body. According to the data obtained on the Malvern Mastersizer 2000 laser analyzer, the average particle size in the grinding samples was: on a disintegrator with a three-row rotor – 167.5 microns, on a five-row rotor-knife working body – 384.278 microns. As a source of proteolytic enzymes, preparations of the fungal protease Рrо100L and the bacterial protease Protosubtilin GZх A120 were used. The determination of the content of ?-amino nitrogen in the finished wort (mg / dm3) was performed by calorimetry with ninhydrin. The concentration of amino acids was determined using the KNAUER amino acid analyzer: the calculation of aminograms was carried out by comparing the areas of the standard and the sample. It was established that the UDA-treatment allows obtaining a high content of ?-amino nitrogen in the filtrate of rye hydrolysates, and the complex introduction of acidic and neural proteases strengthens this effect. Analysis of the amino acid composition of the filtrate and grains showed the presence of all the essential amino acids in both of these products. The filtrate can be recommended as a nutrient nitrogen-containing medium for the cultivation of microorganisms, followed by the release of secondary metabolites of their vital activity, or as an intermediate in the production of sugar-containing syrups from whole grains with a high content of amino acids. The fraction of the hydrolyzate is of interest as a protein-containing feed additive, and the fine particle size distribution of such a product will allow it to be used not only for feeding cattle, but also in poultry farming.

The article reveals research on the development of health and safety management system components for making fish patties from different species of shark catfish (Pangasianodon Hypophthalmus), croaker (Otolithus Sp), silver carp (Hypophthalmichthys Molitrix), Atlantic mackerel (Scomber Scombrus) and lizardfish (Saurida Tumbil). It suggests a nomenclature of fish patty safety indicators including hygienic, microbiological, identificational, and also the product list, ingredients, organoleptic properties, physical and chemical properties, nutritional energy value, date of manufacture and date of packaging, expiry date and storage conditions, batch number, conformity markings, name and location of the manufacturer. The research has analyzed the fish patty production block diagram and determined critical control points. Based on the cause and effect diagram for defects in fish patties, all defects are grouped into three blocks: defects due to the poor quality of raw material, processing defects, defects due to improper storage, transportation and sale. The obtained results have underlain the guidelines to prevent defective products at the stages of acceptance, manufacture, storage, and transportation of products to the consumer. The research also communicates recommendations for procurement of raw materials, production control, and qualification requirements for personnel, labor protection and metrological control of the equipment used. HACCP components have been successfully identified: preventive measures for hazards identified in the production of fish patties, 6 critical control points, a draft HACCP plan, and a prerequisite program.

The article studies the selection of enzyme preparations of amilolitichesky action intended for receiving a starchy mash with the increased content of solids after release of gluten from it are conducted. Also comparative characteristic of the main indicators of quality of the distiller's beer received on estimated and classical technology was carried out, varying dosages of osakharivayushchy fermental medicines from 2 to 8 units of GLA/g of conditional starch. Process of a sbrazhivaniye of the concentrated mash depending on a dosage of the osakharivayushchy fermental medicine Biozim 800 L is studied.

The article is devoted to the problem of calcium deficiency. It has been noted that recently the population has seen a decrease in the consumption of healthy food enriched with macro and microelements, an increase in the consumption of easily digestible carbohydrate-containing and fatty foods. It has been found that the shell of chicken eggs is a cheap by-product of the animal industry and can be used as an effective source of raw materials for the production of directional foods. The prospect of attracting a food additive based on eggshell to molecular cuisine dishes has been established. The technology of obtaining supplements from eggshell. The perspectives of using the new additive in molecular cuisine dishes, obtained using the emulsification process, are substantiated. The results of studies on the introduction of additives in emulsified foams are presented. A merchandise line of finished products of this type has been developed. The data on the satisfaction of daily needs and the safety of the products obtained are shown. Based on the experimental data, it was concluded that chicken egg shells are promising raw materials for the production of catering enterprises, enriching native calcium emulsified products, regulating the chemical composition of molecular kitchen products, creating analogs of food products and developing a line of specialized products of directional action. It has been proposed to use an additive based on egg shells when developing formulations of low-calorie foods, food products with a low cholesterol level, and creating specialized products for correcting metabolic disorders of the body. It is shown that the shell of chicken eggs, along with other secondary domestic sources of raw materials of deep processing, is very promising in food production.

The completed research work is aimed at creating a continuous technology and machine-hardware purification scheme for phosphatide concentrate in an effective magneto-acoustic way. To separate modified of waste of deodorization and to obtain lecithins with a high content of phosphatidylcholines using distillation, selective solvent, ethyl alcohol and adsorbent-silica gel was used, and ultrasonic with an intensity of 10 W/cm2 in combination with a pulsating magnetic field of 2 Tl was used to increase its dissolving and absorbing ability. Such treatment in the stream provides obtaining a substantially bleached high-quality lecithin-containing product in the form of microgranules of an alcohol-insoluble fraction (remain on the filter) and a liquid fat-containing part with a low amount of waste absorbed by silica gel. The objectives of the study include studying the effect of hydrodynamic complex effects on the association and deassociation of free fatty acids and other related lipids in the composition of the waste of deodorization of sunflower oil, the rationale for the use of silica gel as an effective neutralizing and adsorbing agent, determining rational modes of the solvent (ethyl alcohol) distillation process in a vacuum molecular distiller for high-quality lecithin-containing liquid product. The relevance of the work «Improvement of the process and equipment for the distillation of waste of deodorization of vegetable oils processed in ultrasonic» is that at present in Russia this topic of the integrated use of ultrasonic, pulsating magnetic field and silica gel cleaning makes a significant novelty in Russian scientific works in this direction. The proposed technology for producing modified sunflower lecithins allows to obtain both fractionated lecithins with a mass fraction of acetone-insoluble substances of more than 60%, and skimmed, more hygrophilic lecithins with a mass fraction of acetone-insoluble substances up to 95% with an improved quality of cleaning from color and smelling substances at low acidity.

As a result of the analysis of domestic experience over the past 10 years and foreign experience (on the example of 9 countries: Vietnam, India, Spain, Canada, China, Norway, the USA, Chile, Japan, which possess the most advanced technologies and equipment for the production of highly effective feed for fish ) in the development of innovative technologies and equipment for the production of highly effective feed for fish, it was found out that the methods of both dry and wet pressing are outdated and do not meet modern requirements for the production of feed for fish, as they do not allow to carry out deep physicochemical transformations in the protein-carbohydrate complex and to introduce fat components at 40% level. Modern fish technologies are based on the use of extrusion processing of a multicomponent mixture to impart different buoyancy and adjustable immersion speed of the resulting feed. Extrusion technology will allow to introduce a large amount of fat into the product - up to 35–40%, to achieve 100% starch cleavage level. Extruded product has high water resistance, keeps its shape. New generation developed compound feed formulations for tilapia with 60% protein content, 40% fat, with the introduction of growth stimulants, dietary supplements, etc., will increase the digestibility of compound feed by fish by 10-12%, increase of fish weight by 10-12%, reduce the cost of commercial fish farming by 10–15%, reduce feed conversion by 15%. The proposed technology will allow to create new generation compound feeds formulations for various fish species with a high content of protein-fat complex, which will increase the weight gain of fish by 12-17%, reduce the cost of final fish production by reducing the cost of feed by 10-15%. .

The principle of recognition based on the use of the properties of a thin gas layer and the supporting surface of equipment, which provided the creation of a number of universal devices capable of solving the problem of sorting and culling piece parts by weight. A promising method of recognition by the generalized criterion (specific load) is presented on the basis of which two new orientation criteria were obtained (the area of the support surface of the product and its mass) are obtained on the basis of this method. It is proved that the gas layer has a high sensitivity to changes in the characteristic parameters of products, i. e. is able to recognize them. There is a need to develop automatic sorting and rejection devices for a class of small piece products with implicit design features and having understated physical and mechanical properties, as they can not apply to traditional means of automation, loading and orientation operations with mechanical grips, weighing in the stream. There are significant difficulties in the culling of piece products with bevels, shells, etc., which led to the creation of devices that provide manipulation of a wide variety of sizes of specific products with a decrease in dry mechanical friction between the product and the bearing parts of the equipment. Classification of specific product types and configurations of circuits pneumatic devices that use the effects in the thin gas bearing strata (the working surfaces and air chambers, view their movements, technological capabilities). The bases of recognition of products by mass on a gas layer with the use of various working surfaces, which formed the basis for the creation of a number of new sorting devices with a high level of flexibility, are proposed..

In modern food industry in the innovative technologies development are frequently used physical methods for processing raw materials and food products. However, an analysis of the literature has shown that the mechanisms of the microwave and infrared (IR) energy influence on the nutritional value of raw materials and food products are not understood in full. At the same time, the processing of vegetable raw materials should be carried out using technologies are provided the maximum possible extraction from it of valuable nutrients, which are contained in it in optimal ratios and easily digestible form. A feature of the developed technology of carrot powder is the using of microwave heating for pretreatment of refuse to increase the antioxidant value on account of increasing in the content of free water-soluble antioxidants as a result of an increasing of cellular permeability and the effect of plasmolysis. For carrots refuse was determined a rational microwave treatment regime, which provides a maximum increasing of total content of antioxidants (38.0 mg/100 g or 191.0 mg/100 g solid): power – 800 W, time – 180 s, specific work – 720 W/ g?s, the heating temperature of refuse is 95 ?. Infrared drying used for intensification of refuse drying at a temperature of 60–65 ? for 220 minutes to a moisture content of 7.5–8%. As a result of infrared drying, the preservation of antioxidants are increases by an average of 12.5% compared with the convective drying method, which may be due to a decrease of drying time by an average of 1.7 times. Carrot powder made by the new technology with using of microwave accorded to the safety requirements, which indicates the possibility of its using in the production of food for various purposes. Thus, the developed technology allows to obtain additional products from the secondary raw materials of juice production such as powder with high antioxidant value.

When choosing metal packaging for canned vegetables, it is advisable to take into account their corrosivity, because the inner surface corrosion is one of the factors affecting product quality during storage. To rationalize the corrosion tests of metal packaging materials, it is advisable to replace food with model media – organic acids solutions. The aim of this work was to study the corrosion kinetics of electrolytic tinplate in model media–aqueous solutions of oxalic (mass fraction 0.25–1.00%) and citric (mass fraction 0.25–1.50%) acids, as well as their compositions. The uniform corrosion rate was measured by the linear polarization resistance method, pitting corrosion–zero resistance amperometry method. The tests were carried out using the “Expert-004” corrosion-meter, according to a two-electrode scheme. For oxalic acid solutions with a mass fraction of 0.25% and 0.50% and for all citric acid solutions, the process is characterized as uniform corrosion – the pitting corrosion rates average steady values are 7–11 times less than the corresponding uniform corrosion rates values (1.52–3.93 µm/year and 17.42–26.56 µm/year, respectively). The most aggressive with respect to tinplate are oxalic acid solutions with a mass fraction of 0.25 and 0.50% and citric acid solutions with a mass fraction of 0.25 and 0.50%. On this basis, two-component solutions of the following composition were chosen: 0.25% citric acid + 0.25% oxalic acid; 0.25% citric acid + 0.50% oxalic acid; 0.50% citric acid + 0.25% oxalic acid; 0.50% citric acid + 0.50% oxalic acid. For these solutions, the process is characterized as uniform corrosion — the pitting corrosion rates average steady values are 7–10 times less than the corresponding the uniform corrosion rates values (2.04–3.85 ?m/year and 19.56–26.93 ?m/year, respectively). For two-component solutions, an additive effect is observed–the uniform and pitting corrosion rates average experimental steady values correspond to the calculated additive values. By mathematical processing of experimental data, it was found that the uniform corrosion steady rate maximum value the corresponds to a two-component solution containing 0.40% citric acid and 0.30% oxalic acid. This is confirmed by experimental data–the uniform corrosion rate average steady value for this solution is 28.18 ?m/year. According to the research results it was found that as a model corrosive medium that simulates canned vegetables, it is advisable to use a solution containing 0.40% citric acid and 0.30% oxalic acid, because it is the most aggressive.

The article is devoted to the peculiarities of the formation of hygienic approaches to nutrition of students involved in game sports. The article analyzes the practical skills and methods of organizing the culture of nutrition of athletes of high-intensity sports. Some approaches to the rationality of the diet, taking into account modern scientific trends in the biochemical state of the organism, have been determined. Features of the diet of participants of game sports are associated with the definition of the needs of the body of athletes in energy, food and biologically active components. The issues of the use of food additives and specialized food ingredients in the practice of sports nutrition are considered. Recommendations on the development of biochemical orientation of dietary regimes were prepared depending on the level of energy expenditure of athletes, indicators of basic metabolism and body weight regulation. Such recommendations will be useful to participants of team sports and to all who are interested in the peculiarities of improving the diets of athletes. Compliance with a specially designed diet for players of game sports is especially important due to the extremely high physical activity during the competition. At the same time, before the game you can not completely abandon the usual diet and dramatically change the range of consumed foods. It is necessary to turn to a benign and simple diet that takes into account the tastes of each athlete, but with the condition that traditional products will be enriched with natural highly concentrated dietary supplements. Team sports players should pay particular attention to adaptogens, substances that are not doping-related, but have a general tonic effect on the athlete's body.

The article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state of the human body, preventing the development of many diseases. Currently, Moscow State University of Food Production is conducting research on the development of a functional confection, namely marshmallows using Matcha green tea. To determine the possibility of making Matcha tea, a comparison was made of the chemical compositions of marshmallows prepared according to the classic recipe and marshmallows with Matcha green tea. It was found that 100 g of the product satisfies the daily need of an adult in the following nutrients: 83% - The Oxygen Radical Absorption Capacity (ORAC) units, 300% polyphenols, 33% Vitamin A (retinol), 36% Vitamin A (beta carotene), 12% Vitamin B1, 100% Vitamin K. The organoleptic evaluation of the samples showed that, unlike the marshmallow sample prepared according to the classical recipe, Matcha marshmallow with Matcha tea has a tart herbal taste and a green tint; no significant differences were found in determining the other indicators. Using a textural analyzer, rheological studies were carried out, namely, the determination of the strength and elasticity of the finished products. The strength of marshmallows with matcha green tea is lower than that of the classic recipes, but this does not affect the provision of sufficient form holding capacity of the product.

The aim of the work was to study the dependence of the functional properties of dry wheat gluten (DWG) on the quality indicators obtained after regeneration of its raw form, and amino acid composition. Given that the main direction of use of DWG is the production of flour and bread, the data on the relationship are necessary to predict and increase its use in the production of confectionery, sausage products and other food products. We used 19 samples of the DWG produced by «BM» (Kazakhstan), 3 samples obtained from strong, weak, and average wheat grain quality, and methods for determining the yield and compression deformation (elasticity), the hydration ability of the regenerated raw SPK, amino acid and fractional composition. It is established that the functional properties of the DWG can be predicted on the basis of hydration and compression deformation (elasticity). The DWG with the hydration of 190–200% had the highest foaming capacity, and the most fat emulsifying ability with values of 140–150%. In order to provide greater foaming ability, it is advisable to use the SEC with compression deformation of 70-80 units. app., greater ability to emulsify and bind fat - with values of 60-80 units. app., and to bind water - with an indicator of DWG 50-70 units. app. For the solubility of the DWG proteins, a high positive correlation with the sum of non-polar amino acids of whole gluten and a negative - gliadin was established. For water-binding capacity (WBC) of gluten, an inverse dependence on the sum of polar amino acids of both glutenin fractions (r = -0.67 and -0.98) is characteristic, for LSS, a direct dependence on the sum of polar amino acids of gliadin (r = 0.78) and whole gluten (r = 0.95), the reverse of the amount of non-polar amino acids of soluble and insoluble glutenin (r = 0.86-0.92). WBC of gluten is inversely dependent on the sum of the polar amino acids of both glutenin fractions (r = -0.67 and -0.98), for the fat binding one is directly dependent on the sum of the polar amino acids of gliadin (r = 0.78) and whole gluten (r = 0.95), inverse - from the sum of non-polar amino acids of soluble and insoluble glutenin (r = 0.86-0.92). Fat-emulsifying capacity (FEC) positively correlated with the sum of non-polar amino acids of the whole complex of gluten and gliadin (r = 0.70-0.86) and negatively with the sum of polar amino acids of SEC and all its fractions (-0.62-0.84). Foaming capacity (FC) is interrelated with the sum of non-polar amino acids of gliadin and both fractions of insoluble glutenin (r = 0.79-0.95).

The aim of the study was a comparative characteristic of the functional properties of protein concentrates (PC) obtained from white and brown rice, modified by the addition of calcium citrate at the stage of protein deposition and proteolysis with a degree of hydrolysis of 3.89-4.16%. Optimal conditions of PC proteolysis with enzyme preparations of endoproteolytic (Protamex, Neutrase 1.5 MG) and combined endoproteolytic and exopeptidase action (Flavourzyme 500 MG) were determined. Substrate concentration was 25%, the concentration of enzyme preparation – 1.0 to 1.5 U/g protein, temperature 50-55 ?, pH 5,0-6,2, length 150-195 min hydrolysis showed that the functional properties higher the PC, derived from white rice than PC brown rice. Thus, the foaming capacity is higher by 5-6 times, but the stability of the foam in PC from brown rice was absent. PC obtained from both rice species with the addition of calcium citrate (PCC) at the protein deposition stage has lower functional properties than unmodified PC. In protein concentrates hydrolyzed by enzyme preparations (PHC), on the contrary, there was a higher solubility, water-binding, foaming ability, while the fat-binding ability and fat-emulsifying properties, on the contrary, were lower than in PC, not subjected to proteolysis. The foaming capacity of white rice PHC was equated to the foaming capacity of egg albumin (300%). Choosing, thus, a method of modification, proteolysis parameters and type of grain (white or brown rice), it is possible to adjust the functional properties of protein concentrates to select the direction of their use in order to stabilize technological processes of production and improve food quality.

The development of new technological solutions in the field of daily consumed food products, which have a directed corrective impact on the nutritional status of the human body and an extended shelf life is an important and urgent task. One of the alternative solutions to the problem faced is the introduction of flour products (crackers, biscuits, bread), enriched with biologically active substances of plant origin into the daily ration. They are economically accessible to the general population and suitable for sale in a network format, due to significant shelf life. Experimental studies to assess the effect of introduced biologically active substances on the shelf life of flour products through the study of changes in the content and ratio of various forms of bound moisture were carried out in the work. The study of moisture state in flour products was carried out by the method of differential thermal analysis using a synchronous thermal analysis device using thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. The objects of research were samples of flour products containing the composition of partially defatted wheat germ flour "Vitazar" and wheat bran, which were additionally added with seaweed powder, soy protein isolate, pea protein isolate, black cumin seed flour. Samples of flour products (biscuits) made according to traditional technology served as controls. A quantitative assessment of the ratio of moisture fractions with various bonds was carried out by the methods of thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. The ranges of endothermic effects, indicating stepwise moisture removal, in accordance with the forms and energy of its connection with the experimental samples biopolymers were identified in the work. Comparison of thermal effects characteristics recorded in the process of thermolysis of flour products samples, allows us to state an increase in the chemically bound moisture share in the test samples, as compared with the control sample and, as a result, an increase in shelf life.

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.

Calculation of recipes of dough for bakery products is a significant and routine operation. Doughing is the main stage of technological process in bakery production. The quality of both the dough and the final product is caused by baking properties of flour and also a ratio of water, yeast, salt, sugar and cooking fat. The recipe of a bakery product is developed for the purpose of its production with the required properties due to assigned amount of components. Development of the automated calculator for calculation and correction of the recipes of bakery products is explained by the bakery technologist’s daily need in calculating the amount of components. Basic data for calculation are type, quantity and humidity of the main (flour, grain products) and additional components (sugar, butter, cocoa and others), amount of flour which is used for preparation of ferment. The technique of calculation of recipes of fermented dough and non-fermented dough is considered. There are panels for the choice of a way of doughing, for setting the amount of flour and grain products, and other components, setting additional data, and the result of calculation of recipes. The data found during the calculation of the recipe of bakery products come to the database and are used for controlling the recipes, for proper dosing. The programming language JavaScript with jQuery library is chosen. Programming is carried out in free source code editor Notepad++ The source code editor developed on the basis of Java technology has a number of advantages for industrial consumers. The main advantages are independence of the hardware platform and the operating system. Besides, development of the automated online calculator accessible on any personal computer connected to Internet network simplifies considerably the technologist’s work.

The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat. Such indicators of functional and technological properties are due to the high content of high-quality complete proteins. The high digestibility of the protein components of rabbits muscle tissue was observed. The autolysis stages were illustrated by the microstructural and qualitative characteristics of rabbit meat. The deep character of autolytic processes in the longest back muscle 12 hours after rabbit slaughter, which resulted in the formation of physico-chemical, biochemical, organoleptic properties of meat, ensuring products high quality was identified. Less intensive processes took place in the muscle tissue of piriformis muscle, as well as the pre-blade muscle, which was explained by the structure peculiarities of these parts of the muscular system. The research results indicate the prospects of rabbit meat using in functional products manufacturing. The technologies developed allow to take into account preferences and income level of consumers.

One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the expansion of gluten-free products segment. It should be noted that along with the target audience (people suffering from various forms of gluten intolerance), consumers of these products are adherents of "fashion trends". The chemical composition of this group of foods is characterized by the predominance of easily digestible carbohydrates and fats with a lack of proteins, vitamins and minerals, as well as fiber. Therefore, during a prolonged use of such foods the risk of deficiency states for individual macro- or micronutrients increases. Improving of the composition of gluten-free products can be achieved by introducing of non-traditional plant sources, such as amaranth grain, chufa tubers, fine vegetable powders, into the formulation. A special category of flour foods are products for herodietetic nutrition. One of the ways to increase the digestibility of mineral substances of bread, and calcium in particular, is the use of pre-germinated wheat as a prescription component.

The paper presents the optical characteristics of extracts obtained from marc berries of the heather family - lingonberries, cranberries, blueberries and blueberries. To obtain extracts, the berries were pressed by electromechanical method. From the obtained marc berries, water extracts were obtained in a microwave oven with a power of 800 W and a generation frequency of 2450 MHz for different exposure modes from 288 W to 800 W. Hydraulic module 1:10. The duration of the microwave heating 60 seconds. Controls were extracts obtained using hot water and infusion for 10 minutes. The optical characteristics of the juices and extracts from the marc berries were measured spectrophotometrically in the wavelength range of 410-630 nm. The maximum values of the optical spectra were recorded at D520, regardless of the berries used. An increase in the power of the microwave effect led to an increase in the optical values of the spectra of the extracts: bilberry > blueberry> lingonberry> cranberry. The optical characteristics of microwave extracts reached control values when exposed to 464 W for bilberries and blueberries, 648 W for lingonberries and 800 W for cranberries, which affected the color intensity and color coordinates, but did not significantly affect the shade, with the exception of bilberries. The color coordinates of bilberry extracts were closest to the color coordinates of the juices, the hue was more intense than in the juices, but was within the limits characteristic of the formation of color under the influence of anthocyanins. Bilberry extracts had a higher color intensity than blueberry extracts, but smaller shade values. Optical characteristics of berry extracts can be used to optimize the hydronic module and extraction modes.

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.

Kneading dough has a great influence on the processing of subsequent technological operations of the bakery production and products quality. The rheological properties change by mechanical action on the dough during kneading, and deep transformations of protein substances and changes in the properties of starch occurred. These changes cause accelerating the process of dough maturation and improvement of the bread quality in terms of specific volume, porosity structure and compressibility of the crumb. At the end of the dough kneading, a homogeneous elastoplastic capillary-porous mass containing flour, water, yeast and other components is formed and physical, colloidal, microbiological and enzymatic processes actively proceed in it. At the kneading stage, rheological properties of the dough are formed, on which the intensity of the fermentation process, the behavior of the dough during cutting depends. In the scientific and technical literature, there is absent the common point of view on the question about ways to intensify the process of dough kneading. The following parameters are mainly considered in various combinations: the geometric shape of the kneading machine capacity, the shape of the kneading blades and their location, the speed of the working body, the frequency of mechanical action on the kneading mass, the control of the test temperature. Methods of the complex intensification of the kneading process, based on the relationship of the main kneading machine parameters and changes in the rheological properties of the dough, are practically not considered in the scientific literature. One of the ways to intensify the process of dough kneading is the using of reinforced machining treatment. In the application of reinforced mechanical treatment the hydration capacity of the gluten increases, as a result, the water absorption by dough is increased by 1.0 to 1.5 %, which improves its rheological properties, quality and yield of bread.

The paper presents data on the production of silver nanoparticles and their stabilization by products of the mechanoenzymatic hydrolysis of yeast biomass. The formation of silver nanoparticles by reduction using glucose without the addition of stabilizers was studied. The particles obtained have a spherical shape and a narrow size distribution. The resulting colloid is unstable and precipitates after 3-5 hours due to aggregation of unstabilized particles. Polymers contained in yeast hydrolyzates were selected taking into account silver particles nucleation mechanism. The protein molecules of these hydrolysates are involved in the formation of salts and the stabilization of the resulting dendrites. Low-molecular carbohydrates play the role of a reducing reagent. The peak on the Vis spectrum at 420 nm attributed to particles with dimensions of about 50 nm gives evidence that these dendritic formations are nanostructured. It was shown that mechanical activation together with enzymatic hydrolysis promotes an increase in the concentration of carbonyl groups of carbohydrates leading to an increase in the regenerating ability of the cell wall. The varying the processing conditions one can get silver particles in the range of 15-80 nm. Changes in silver reduction in the liquid phase in the presence of cell hydrolysis products were detected. Part of the carbohydrates as a result of hydrolysis becomes water soluble and is extracted into the solution. This leads to the fact that in the extracellular space also undergo reduction processes. In general, samples of the mechanically processed and hydrolyzed enzyme product have a greater reducing ability compared with the original cells. The quantity of spatially stabilized nanoparticles is larger than when processing native S. cerevisiae cells.

The market of fast food restaurants in Russia is growing by more than 5 % every year, despite the economic downturn. But new trends in nutrition dictate fast food to change the approach to their products. Fashion for proper nutrition and a healthy lifestyle especially captured the younger generation, which is the main group of consumers of food service. This trend is promoted by information resources, an increasing number of fitness clubs, popularization of sports and beautiful body, as well as major government projects. To improve the competitiveness and attraction of a wide circle of consumers from the entrepreneur necessitated the development of new formulations with the application of the principles of a healthy diet (proper nutrition). Marketing research was conducted by questionnaire survey. After analyzing the taste preferences, the factors influencing the choice of dishes, a commitment to a healthy way of living, the attractiveness of healthy dishes are served guests a network of public catering enterprises individual entrepreneur G. Astrakhan, concluded that the range (menu) of the company must include dishes with the concept of a healthy diet and implement the format of FAST CASUAL (fast casual), the basis of which is fresh products of the highest quality, gentle heat treatment, balanced composition, without flavor enhancers and preservatives, with the speed of service and original supply. Having studied the range of products, having analyzed the concept of a healthy diet in relation to this area of catering, recipes and technical and technological maps of sandwiches were developed taking into account the principles of a healthy and balanced diet. These innovations at the enterprise should increase profitability and competitive position among similar catering enterprises of the city of Astrakhan

Mathematical modeling of processes occurring in the biotechnological system, including those describing the interaction of functional microorganisms with contaminating microflora, is currently a promising scientific direction. The article discusses the issues of system analysis of the processes occurring in the biotechnological system during fermentation. By "microbiological system" is meant a microbiological process consisting of two subsystems or populations of microorganisms. During a given technological process, these populations interact with each other by using a common resource. Systems analysis and mathematical modeling of microbiological processes is a complex task. It is necessary to take into account a lot of factors, such as the simultaneous occurrence of several non-stationary processes; many state parameters, including analysis of the links between them; change in real time of technological parameters, in particular, the main resource, consideration of various properties of microbial populations affecting the behavior of microbiological systems (mortality, fertility, the existence of extraneous microflora, etc.), and other factors that have a direct impact on the quality of the finished product. In turn, a quantitative analysis of these interactions will lead to the development of scientifically based methods and approaches that minimize the effect of contamination. The analysis was carried out and a system model was constructed reflecting the entire spectrum of interactions between useful and extraneous populations of microorganisms in the production of bakery products. The presented system model allows to continue the study of the questions posed in the work, by further studying its components.

This article presents the results of the effect of the dry powder of wild rose hips on the consumer properties of biscuit, in which the premium wheat flour was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of the powder, are presented. Studies have shown that the addition of plant powder does not have a strong effect on changes in physicochemical parameters, however, organoleptic parameters do change. In the sample with an additive content of 5%, crumbs were wetter than others, and cracks appeared on the surface during baking. For all samples, without exception, the porosity indicator is slightly below the norm, which is associated with the replacement of wheat flour of the highest grade of oatmeal, rich in dietary fiber. With an increase in the proportion of the introduced powder of rosehip fruit, the mass fraction of moisture in the samples decreases. This can be explained by the fact that the content of the main ingredient – oatmeal, rich in dietary fibers that retain moisture – is reduced by replacing it with rosehip fruit powder. Alkalinity in all model samples is 0.3 deg. The introduced ingredients the assertiveness of biscuits does not strongly affect, but, nevertheless, this figure is lower (60-61.5%) than that of biscuits baked from wheat flour of the highest grade (about 75-80%). According to the results of the research it is recommended to use dry rose hip powder in an amount of 10% by weight of flour. Examination of samples for the establishment of expiration dates showed that the process of staling proceeds rather slowly, and the recommended shelf life of the finished product is 96 hours.

The study was aimed at studying the complex responses of Wheat plants (Triticum vulgare Vill) in the application of nanoparticles Fe, Mo and SiO2, as well as together Fe and Mo at doses of 10, 25 and 50 mg/kg of dry soil weight. Thus, the morphometric parameters of the prototypes were generally superior to the control samples. In assessing the viability of plant cells, we found that in all experimental samples the viability values were not less than 90% for wheat plants, which allows us to assert that the concentrations of nanoparticles used by us did not have a toxic effect on the viability of the roots. When assessing the enzymatic antioxidant system of plants and the degree of lipid peroxidation, we recorded the absence of oxidative stress, while increasing the protective potential of plants. Thus, our research is the basis for studying the possibility of using nanoparticles in agriculture to intensify plant growth and increase their productivity.

Effective sorbents are used to address the issues of improving food safety. The economic feasibility of cleaning increases when using food production wastes as sorbents. With the help of modern methods were studied the composition and properties of the sorbent ADC obtained from rice husk. Sorbent is a type of pyrogenic silica. With the help of modern methods for assessing the quality of substances, the chemical composition and morphological features of the surface of the sorbent were studied. In addition, the static exchange capacity for various pollutants was investigated. It is established that the ADC well detains inorganic compounds, which included iron, manganese and aluminum. Desorption of chemical compounds from the used sorbent does not have a significant effect on the content of heavy metals in water. This indicates the strength of sorption bonds. To establish the nature of the moisture in the sorbent with the determination of temperature intervals at which dehydration occurs, a simultaneous thermal analysis was carried out, which allowed determining the temperature zones that correspond to moisture removal, moisture removal with different binding energy, and predict the mode parameters of the moisture removal process and select the most effective way to remove them. dehydration. The operation of the device used is based on the continuous recording of the dependence of the change in mass of the material on time or temperature when it is heated in accordance with the selected temperature program in a given gas atmosphere. At the same time, the release or absorption of heat by the sample due to phase transitions or chemical reactions was recorded. Investigations were carried out under the following conditions: pressure — atmospheric, maximum temperature 600 K, rate of change of temperature 5 °C/min. The experiments were carried out in aluminum crucibles with a total weight of 10 mg. The analysis made it possible to identify periods of dehydration of water during thermal effects on the ADC, as well as to identify temperature zones that correspond to the release of moisture with different shapes and binding energy.

By means of "an electronic nose" the problem of detection in salted pork fat of an androstenon is solved, even small concentration of which negatively affect consumer appeal of a product. The massif from eight differently selective gas sensors is applied to detecting of an androstenon. The massif is previously trained on easily volatile compounds of various classes (alcohols, ketones, water, nitrogen-containing connections). Significant differences in analytical signals of the massif of sensors at the maintenance of an androstenon in model test of salted pork fat at the level of 0.5 threshold limit values are established. Except an androstenon in crude salted pork fat also early signs of damage and also the overestimated moisture content are reliably fixed. Changes in test of salted pork fat at violation of storage conditions also authentically are registered a set of sensors though at the same time changes in color and a salted pork fat smell by tasters are not recorded. establishments of subtle differences in a smell of tests of salted pork fat are calculated parameters A (i/j) which are qualitative criteria of piezo-quartz microweighing. Parameters allow to identify in mix of substance and to track significant changes in structure of an equilibrium gas phase over tests. Responses of sensors with the modifiers sensitive to damage biomarkers are informative: alcohols, acids, ketones, nitrogen - and sulfur-containing connections while presence and the maintenance of an androstenon fix sensors with the modifiers sensitive to aromatic and cyclic hydrocarbons. A lot of the tests necessary for the analysis with double repetition did not exceed 5 g, measurement time – 60 with, the volume of an equilibrium gas phase of 5 cm3, an error – 10%. The analyzer of gases is reliable and easy-to-work.)

The avalanche-like growth of traffic intensity and freight traffic, the tightening of requirements for the quality of road clothes, the shortage of conditioned mineral raw materials in many regions of the Russian Federation prompt the construction materials science sector to search for new, promising methods for improving the quality of products. Road construction, one of the most material-intensive areas, is focused on maximizing the use of local, often non-conditioning materials, so composites made on their basis do not meet modern operational requirements. In this paper, a number of porous fine dispersed fillers have been investigated that could perform, on the one hand, the functions of a mineral powder, and on the other hand, serve as the carrier of a certain substance that regulates the properties of a road composite. The identification of the mechanism of interaction of mineral powders with bitumen was carried out by studying surface, physical-mechanical and chemical properties, as well as microstructural features and reactivity. It was found that the high porosity characteristic of fillers from perlite and zeolite is due to the highly developed pore architecture with the diameter of the entrance windows in a wide range. The study of the chemistry of the surface of a solid was carried out by evaluating the surface on which there are active centers due to the presence of hydroxyl groups and impurity centers. By the results of the experiment, it was found that an increase in the content of active sites on the surface of a mineral filler is directly proportional to its porosity. As a result of the conducted studies it was established that zeolites are the most promising raw material for organomineral composites. They have a developed specific surface, unique pore architecture, high structuring and adsorption capacity.

To improve the concrete properties, various technological methods are used, the most accessible ones being the introduction of chemical additives into the concrete mixture, which can significantly reduce the costs level per unit of production; these additives improve concrete quality and effectiveness and reinforced concrete structures as well as increase their service life and buildings and structures in whole. This paper presents the results of studying the effect of introducing a superplasticizer with stabilizing effect of Polyplast SP – 2VU LLC Polyplast Novomoskovsk into concrete by analyzing the IR spectra of the additive in pure form and as part of hardened cement mortar (0.1–0.9%). Portland cement CEM I 42.5 B of Mordovcement OJSC was used as a binder; the aggregates were enriched with quartz sand from the Khromtsovsky deposit with a size of 2.4 and granite crushed stone of the Orsk deposit of 5–20 mm with water absorption of 0.2% . In the course of the work, the chemical composition of the additive SP2-VU itself and the hardened modified concrete composition were analyzed. Thus, the introduction of a modifier into a concrete composition leads to the change in its structure and strength characteristics. It was established with the help of IR spectra, that when the content of the additive in the cement mortar is 0.5%, a more ordered and stable hardened structure is formed. The reliability of the data obtained is confirmed by the identification of the main peaks. Due to the modification of concrete (at 0.3-0.5% in the concrete mix regulator concentration), the increase in the strength of the samples is more than 40%.

Experimental studies of the kinetics and mechanism of the process, decomposition of apatite by phosphoric acid, in the Apatite-H3PO4-H2O system without the addition of sulfuric acid have been performed. The study of the decomposition process of Kovdorsky apatite with certain particle sizes was carried out in a batch reactor with a volume of 1 dm3 with stirring of the reaction mixture, and an initial concentration of phosphoric acid of 17% by weight, at a temperature of 78–82 °C. Observation of the process was carried out by determining the concentration of phosphoric acid and the concentration of monocalcium phosphate. The acidity of the reaction mixture was determined by the pH meter readings (pH-105 MA with a glass combined-ESC-10603 electrode). It was shown that during the whole process a constant smooth increase in the pH value of the reaction mixture to pH 6 occurs. Comparison of the pH values of the reaction mixture during the actual at the time of determining the concentration of phosphoric acid and pH of phosphoric acid of the corresponding concentration in the aqueous solution shows that the pH value of the reaction mixture is significantly affected by the presence of monocalcium phosphate gel. During the process, during the first thirty minutes, the concentration of phosphoric acid decreases from 17 to 10% by weight, the corresponding quantitative formation of monocalcium phosphate gel and a proportional increase in the pH of the reaction mixture. Then, as the concentration of phosphoric acid decreases, the process slows down and does not proceed to the end under the experimental conditions. The dependence of the concentration of hydrogen ions in the reaction mixture on the time of the process of decomposition of apatite in phosphoric acid, which is presented in logarithmic coordinates, shows that the mechanism of formation of hydrogen ions during the whole process does not change. Thus, it is shown that the process of decomposition of apatite by phosphoric acid in the Apatite-H3PO4-H2O system proceeds with the formation of an intermediate product - monocalcium phosphate gel. When this occurs, a corresponding significant change in the pH values of the reaction mixture occurs. During the whole process there is a constant decrease in the concentration of phosphoric acid.

At present, the development of modern materials science in the field of development and synthesis of new functional materials for use in various industries is impossible without providing a set of initial compounds of a given composition. Introduction to the composition of organic compounds of metals expanded the synthetic possibilities of organic chemistry. It is known that the catalysts, the polymerization unioneu you can use metallicity, alkoxides (alcoholates), and amides of metals. Currently, with the use of n-butylithium, industrial processes of obtaining SKD-L polybutadiene have been implemented.the Main purpose of this work was to obtain Ethylenediamine-N,N’-sodium diisopropylate and study it as a modifying additive to the initiating system for the production of statistical butadiene-styrene rubber. At the initial stage, it was important to synthesize hydroxypropylated Ethylenediamine, to determine the optimal process conditions, to analyze the composition of products, to establish the optimal ratio of the initial products corresponding to the highest yield of the hydroxypropylated product containing secondary amine groups. The work synthesized alcohol interaction oxypropylation of Ethylenediamine with sodium metal. It was found that the synthesized product exhibits the properties of a modifying additive to the initiating system of styrene-butadiene copolymerization. Butadiene-styrene rubber, obtained on the basis of Ethylenediamine-N, n’-sodium diisopropylate, is strictly statistical and is characterized by an average to a predominant content of 1.2 links in the butadiene part, low content of microblock styrene in the main part of the carbon chain.

Technological advancement in the development of carbon fiber-reinforced polymer (CFRP) composites has become a priority today as their field of application is ever increasing; this task requires expanding the range of their properties, including higher thermal and physical characteristics, which allows gaining the competitive edge of products. Insufficient research and trial infrastructure is retarding development of novel technologies aimed at controlling functional properties of CFRPs. In this regard, a method has been suggested allowing directional control of CFRP thermal and electrical conductivity through the use of metal-coated carbon bands. Experimental results concerning mechanical, thermal and physical properties of CFRPs manufactured from metal-coated carbon bands and epoxy binder using vacuum infusion process have been shown. Magnetron sputtering process has been developed to deposit metal coatings on carbon bands; plasma support gas pressure, discharge current and sputtering time have been defined. Stainless steel, titanium, copper, zinc, aluminum alloy and silver have been used as metal coating materials. Metal coating thickness values have been defined using structural analysis methods, with thickness values of about 100 nm. It has been found that strength at interlaminar shear improves by 32, 39 and 13%, when titanium, stainless steel and copper, respectively, are deposited on carbon band. Research has experimentally proven that carbon band metallization results in lower heat absorption capacity, lower electrical conductivity and higher thermal conductivity of CFRPs. The maximum effect has been obtained when using copper coating, which allowed increasing thermal conductivity virtually by 2 times and decreasing electrical conductivity value by 2.5 times. The results obtained have been used in the development of CFRPs with a functional set of properties.

Numerical researches of influence of temperature, composition and pressure changes of the initial gas mixture on the purity, recovery and capacity of the pressure swing adsorption (PSA) unit was made. Air separation dynamics was researches in a wide range of control (pressure at the compressor outlet, the duration of the adsorption – desorption cycle, backflow coefficient, programs of control valves opening degree in time) variables. It was found that the change of regime parameters and the inflow on has a significant impact on the purity and recovery of oxygen. Also was founded that the range of the duration of the adsorption stage and the compressor outlet pressure values should be limited to the intervals of 39-43 s and 2.7–2.8?105 Pa, respectively. The steady-state of the PSA unit mode output time was amount 20-30 cycles of "adsorption-desorption". Formulated and solved the optimization tasks of regime parameters of air separation cyclic processes by criterion of maximum oxygen recovery in 2-bed PSA unit with granular adsorbent zeolite 13X; the optimal values of the control parameters for differential environmental conditions (when the product oxygen concentration not less than 45% vol. and the PSA unit capacity ~2 l/min) are determined. It is shown that the implementation of the optimal of the inlet and discharge valves opening degree changes program in PSA unit allows to provide the set values of the gas flow rate in the "frontal" layer of the adsorbent, in which there is no abrasion of the adsorbent in the cyclic adsorption–desorption processes

The literature data on the parameters of coagulation of butadiene-styrene and butadiene-?-methyl styrene latexes by cationic polyelectrolytes in comparison with low-molecular ammonium compounds and nonionic polymers are discussed. The optimal dosage of cationic polyelectrolyte during coagulation of synthetic emulsion rubber latex stabilized by a combination of synthetic fatty acid Soaps and disproportionated rosin with a mixture of sodium salts of the oligomeric condensation product ?-naphthalenesulfonic acid with formaldehyde (Leukanol) is determined, ceteris paribus, by its degree of polymerization. The decrease in the optimum dosage during the transition from high molecular weight polyelectrolytes to the oligomers caused by decrease of the cationic and anionic groups ratio required for a complete binding Leukanol in the formation of oligomer-oligomer complexes compared with the polymer-oligomer complexes. This is due, apparently, the fact that an increase in the average molecular weight of the polyelectrolyte increases the proportion of so-called tails and loops, consisting of units of the polyelectrolyte that are not associated with molecules Leukanol

An experimental study of the decomposition process of Kovdorsky apatite with certain particle sizes, in a 1 dm3 batch reactor with stirring of the reaction mixture, initial phosphoric acid concentration 17% by weight, in the system: Apatite-H3PO4 – H2SO4-H2O. Sulfuric acid was introduced in stoichiometric amount at the beginning of the process. The process was carried out at a ratio L:S 2.5:1, at a temperature of 78– 82 °C. The process was monitored by the method of joint determination of sulfuric and phosphoric acids by titrimetric analysis of the composition of the reaction mixture in the presence of methyl orange, and then phenolphthalein. Determined the concentration of phosphoric acid, the concentration of excess or deficiency of sulfuric acid and the concentration of monocalcium phosphate gel were determined. The acidity of the reaction mixture was recorded according to the indications of a Ph-meter (pH-105 MA with a combined glass electrode – ESK-10603). In the system: Apatite-H3PO4-H2SO4-H2O, when analyzing the obtained experimental values of these parameters, it was shown that during the process the pH of the reaction mixture rises to pH 6.3 for about 30 minutes, and then decreases to pH 4.5–5. Comparison of the dependence of pH values on the concentration of sulfuric acid in an aqueous solution of phosphoric acid and the pH values of the reaction mixture with the corresponding concentrations of sulfuric and phosphoric acids shows that the pH value of the reaction mixture is determined by the presence in the mixture between weft product - monocalcium phosphate gel. The process of decomposition of apatite in the system Apatite-H3PO4-H2SO4-H2O proceeds in several stages. At the beginning, a rapid decomposition of phosphate raw materials with phosphoric acid and a corresponding change in the pH of the reaction mixture, associated with the accumulation of monocalcium phosphate in solution, takes place. Then there is a slow decomposition of monocalcium phosphate with sulfuric acid and a corresponding decrease in pH to 4.5–5. The pH value at the end of the process is determined by the physicochemical properties of phosphoric acid present in the reaction mixture. At all stages of the process there is a constant increase in the concentration of phosphoric acid associated with the decomposition of monocalcium phosphate gel.

In view of their features, as well as the low level of production, agricultural producers need government support. It stands out in different directions according to the state program. At the same time, there is support to novice farmers in the form of grants from the state, the purpose of which is to help develop business in any branch of agriculture: in breeding horses, cows, sheep, goats, pigs, poultry, growing potatoes, grain crops, vegetables in the open and closed ground, fruits and berries, fishing, beekeeping. Grants are provided to persons registered as an individual entrepreneur for at least a year who have a business plan for expanding or modernizing the economy. Support is provided 1 time, for 10 years. Assistance to novice farmers is provided in two main areas: the creation (development) of the economy 1.5–3.0 million rubles; help for the device of life up to 250 thousand rubles. The purpose of the study is to examine the theoretical aspects of state support, analysis of assistance to novice farmers, as well as the development of recommendations for the provision of grants. The article uses abstract logic and design methods. Analyzed the activities of agriculture at the federal and regional levels. The concept of “state support for agriculture” was clarified and supplemented: state budget funds aimed at developing the industry and rural areas in certain areas; direct increase in their profitability, through the production of necessary agricultural products; the main criterion for which remains the effectiveness of the use of this support. The state farmer beginner state support program has been improved, recommendations on introducing changes to this program have been developed.

The effectiveness of state regulation of the agro – industrial complex of Russia and the efficiency of business activities of organizations-participants of industry markets is largely determined by the competent use of methods and tools used in the advanced countries of the world. For our country, the mechanisms of the former Soviet republics are the most acceptable. The study of the experience of these countries allows for more rapid and flexible market reforms, as well as to implement measures to stabilize the activities of agricultural organizations, processing enterprises and infrastructure entities in modern conditions, due to the fact that the transformation of their activities is significantly influenced by the factors of changes in the macro environment. It should be noted that in the current conditions, the management of risks that form threats to national security is due, among other things, to take into account the foreign economic and foreign policy situation and the international situation on the market of grain and products of its processing. The effective mechanisms of state management of integration processes in the technological chain of grain market organizations used in the Republic of Kazakhstan are considered. The features of integration tools caused by the development of market relations are revealed. Measures of state influence on regulation of functioning of the market of food wheat for the purpose of strengthening of food security and export potential of the country are established. The need to adapt the experience of Kazakhstan in reforming the Russian agroindustrial complex, which is important for strengthening the socio-economic stability of the state and the development of measures taking into account the transformation of interstate integration processes.

The article is about company’s income shaping by applying customer’s loyalty programs. As it reveals by the practice, companies widely applying loyalty programs, as an institutional form of communication for wide range of market participants. Loyalty programs, as a rule, contains instruments for increasing sales and selling additional products and services for existing customers. Performance of the company depends on its ability to generate enough inflows to payback operating costs and calculating profit. Our analysis shows that customer’s loyalty issues studying, as a rule, in the way to improve business competitiveness. Additionally, there is a necessity to negotiate all and any business decisions and also necessity of estimation its impact on company’s financial condition. The same time there are informational needs in the external analytics to proceed financial condition estimation and its dynamic. In that case company faces with the lack of transparency and objectivity of the information provided by financial reports. Company’s income shaping is a multifactorial process. The key value for the company’s financial reports belongs to income’s size and its dynamic. Withal, the size and dynamic of company’s income depends on the accepted accounting policy. The article studying issues about Russian companies accounting policy features linked to company’s income shaping by applying customer’s loyalty programs and its accounting and disclosure in the financial reports. In the current article we also paid attention to issues linked to the inflows information disclosure under International financial reports standards (IFRS). Defined, that customer’s policy development should be comprehensive, namely directed and to generate enough inflows, and defining its impact on financial reports and liabilities structure.

Modern company development requires not only tactical and strategic goals settings. It also requires to meet specific financial requirements for capital conditions. As it widely known company's capital conditions estimates with financial performance indicators. This method is quite discussion, nevertheless it still widely applicable. From our point of view, «financial equilibrium» as a one of group key financial performance indicator is crucial. In the capital condition estimation while discussing its adequacy to financial equilibrium, special attention should be given to such performance indicators as: liquidity, risk and yield. Balancing those parameters allows to management by default to achieve financial condition that required. Shown issue reveals its especial actuality for holdings, due to its complicated structure of inner communications which made it hard to achieve tactical and strategic goals that been set. Holdings needs to develop and apply special rules for structuring capital flows, which allows to achieve financial equilibrium. This article is about Financial liability limits as a one of factors that impacting holding capital condition. Current article based on researching of the practical approach of financial liabilities limits. Key conclusions revealed in the article.

An effective process of tax management of processing organizations is the optimization of the tax system, which provides an increase in the mass of tax benefits of taxpayers. For food processing organizations, optimization procedures are of particular importance due to the high and ever-increasing tax burden on economic activity. It has been established that over the past eleven years, the tax burden of processing organizations increased 2.1 times, outpacing its growth rates in organizations of other types of activity by 2.3 times. These relationships are additional arguments in favor of the need to develop optimization procedures, taking into account the specific features of organizations of food production. Carrying out optimization procedures by system and deductive methods provides for the development of a program of relevant measures. As objects of program activities, it is advisable to choose those for which the current tax legislation provides for the greatest number of benefits, and which will bring tangible economic benefits to organizations. The main objects are taxes: income, property, VAT, personal income tax, since each category of these has optimization opportunities for calculating the tax base and reducing the mass of tax payments to the budgets of the respective levels. A brief, meaningful title has been formulated for each program event, the essence of which directly affects the magnitude of such elements of the taxation system as the taxable base, tax payment terms, organizational and methodological parameters for tax calculation, accounting registers of accounting tax policy and others. Detailed explanations are given on individual optimization measures with an indication of regulatory legal acts that allow using a particular benefit or opportunity in taxation practice, and also lists the basic conditions for the application of the recommendations made. Particular attention is paid to the rules of registration of primary documents, as basic accounting units that change during the implementation of specific recommendations. The introduction of the recommended program of optimization procedures into the practice of tax management has a real prospect due to the low-cost financial resources for their implementation, but it will significantly increase the level of tax solvency of the processing organizations.

Import substitution is an integral part of the strategy to improve the competitiveness of the national agri-food complex. It should be a stimulus that will accelerate the economy and will contribute to the formation of a self-replicating mechanism of economic growth. The study analyzed the development of import substitution during the introduction of economic sanctions by Western countries and the United States. The study showed that the need for import substitution was brewing for a long time, however, the sanctions served as the impetus for its acceleration. The introduction by the President of the Russian Federation of special economic measures did not contradict the existing legislation and was aimed at restricting the importation of many types of products from abroad for the development of domestic production. The commodity structure of domestic exports and imports was also analyzed: the export of hydrocarbons has been prevailing for many years, but over the past two years their share in the total export structure has decreased. Most of the country imports machinery, equipment, vehicles, food and agricultural products, chemical products. For most indicators, there is a negative trend, due to which domestic imports decreased over the period of the sanctions by more than 100 billion US dollars. Despite economic sanctions, the European Union remains the main trading partner of Russia. Over the past 25 years, Russia has been a passive participant in international trade and, despite its high potential in the development of agriculture, was perceived by the world community as a country focused on the export of raw materials and hydrocarbons to a foreign market, rather than on the development of its own production, including agricultural production.

The article is devoted to the modernization of domestic agricultural production, its support from the state, the introduction by agricultural producers of innovations in the production process. The article systematizes the views of economists on the forms (directions) and methods of supporting innovation in agriculture. Modernization of agricultural production is one of the primary tasks of increasing the competitiveness of the industry. Improvement of production in agriculture, which is impossible without the use of innovation, is becoming a key factor in achieving success in competition in foreign markets for agricultural products. Statistics show that the technical and technological modernization in the industry is extremely weak. It should be noted that the level of innovation in domestic agriculture is about 10%, while in the US it is more than 50%. The decline in the production of agricultural machinery threatens the technical and technological modernization of the industry, since agricultural producers with limited financial capabilities, with the continuation of this negative trend in the near future, there will be no possibility of an alternative choice when acquiring the much-needed equipment. The insignificant financing of innovations in agriculture by the state led to the fact that only 2% of agricultural enterprises introduce innovative technologies into their activities. The state needs to support domestic producers of agricultural equipment, since their absence poses a real threat to the food security of the national state.

For the growth of the consumer potential of the food market, an active search for innovative ways and means of development, taking into account various sources of innovative opportunities, is necessary. The analysis shows that consumers of products of agro-industrial enterprises, catering and trade enterprises are an important, but insufficiently studied element in the system of generating samples, or ideas, innovative consumer objects. The purpose of the work is to study consumer trends, features of segmentation in the customer typology and customer feedback elements, as sources of innovation in the external environment of various enterprises and organizations for the production of food based on the processing of meat raw materials. The object of the research was the regional market of meat products of the Central Black Soil Region on the example of the city of Voronezh and the city of Liski, Voronezh Region. The subject of research was the direction of improving the range of meat and meat-plant products, corresponding to the innovative scenario of the development of their market. The analysis of consumer preferences and motivations of the population of the Central Black Earth region (for example, the city of Voronezh and the city of Liski, Voronezh region) in relation to the combined meat and vegetable products was carried out and their potential as innovative consumer objects was evaluated. The article implements a questionnaire survey method in relation to the psychological perception of protein foods from consumers, including middle and mature age. The survey revealed data on the popularity of types of meat products, the frequency of their consumption, priority properties for the consumer, storage modes. The expediency of increasing the nutritional and biological value and the formation of consumer properties of combined meat products based on the hedonic preferences of consumer groups has been substantiated. Directions for improving the range of products for processing meat raw materials will be an organic addition to the cluster for the production and processing of specialized breeds of beef cattle, pork, and poultry meat in the Voronezh region and the Central Black Earth region as a whole.

The unstable development of the economy of the vast majority of Russian regions and unstable indicators in modern conditions require the establishment and determination of the causes of the observed negative events. This situation is relevant at the regional level, where, in addition to the devastating consequences, the inconsistency of state policy in the field of institutional Economics has created a General lag in the pace of socio-economic development. Based on this, the timeliness and relevance of the consideration of improving the instrumental forms of ensuring the spatially-uniform development of the regions is that the current stage of development of the regional economic level is identified by us with the increasing center-periphery differentiation. The processes of its growth, which are formed under the influence of evolutionary-acquired and inertial-hereditary factors, negatively affect the pace of socio-economic development of peripheral and semi-peripheral territories, do not allow to develop the real sector of the territorial economy, to improve the level and quality of life of the population of localities. In this regard, it seems that the solution of scientific problems of finding new and improving existing instrumental forms of spatially-uniform regional development is relevant in theoretical, methodological and applied aspects of the element of scientific support for the development of the regional economy, its subsystems and components, and the study is desirable to focus on the growth of methodological principles of spatial development of most regions operating in the conditions of center-periphery stratification, as well as the argument of practical recommendations for their depolarization on the principles of improving the organizational and economic tools, as well as methods of analysis and evaluation of the spatial development of the region.

The article formulates the problem of the lack of pectin production in the country, which affects the food security of Russia. The relevance and significance of this problem, as well as the feasibility of creating a pectin production line in the territory of the Voronezh Region are considered. Various technologies for the production of pectin are given, but the most progressive is the method of electro-membrane processing of technological media. Further, the work presents the production and financial plan of the projected enterprise for the production of pectin and based on its results, forward-looking financial statements are formed. To assess the probability of bankruptcy of an enterprise, it is necessary to create an adapted methodology for assessing the risk of bankruptcy. On the basis of a sample of enterprises whose activities are related to the production of thickeners and gelling agents, some of which are actual bankrupts, a modified Suyazova model is created. economic profitability indicators, current liquidity ratio, return on equity, stock turnover ratio, asset turnover and product sales profitability across all enterprises in the last three years of the company's activity were calculated. On the basis of the calculations made, a new method was obtained, defining 4 possible probabilities of bankruptcy: high, medium, low and minimal. The technique was tested on the same enterprises that were used to create it. Approbation of the methodology showed that in the year of bankruptcy all bankrupt enterprises were classified as bankrupt, and the existing ones were recognized as valid. The model also predicts the average and high probability of bankruptcy two years before the onset of insolvency. This allows us to conclude that the predictive power of the proposed methodology is high. The created model predicts minimal bankruptcy risk for the projected enterprise. Consequently, the creation of pectin production is recognized as expedient and the development of this enterprise must continue.

The article describes the problems of introducing innovations in Russia from the point of view of the development of standardization processes in the field of risk management and the psychological development of the profession of a risk manager. The features of the development of innovative development of the enterprise, taking into account the state of social well-being of people, are considered. Innovation strategy, above all, implies strategic management, as an activity of forming and implementing the mission, the main goals of the company, which guarantee its development in an environment of constant competition and instability. Strategic management is an ongoing process of selecting and executing the organization’s activities, taking into account the social well-being of employees, based on predicting changes in the external environment, predicting problems based on expert decisions aimed at maintaining the company's created advantage.

The article deals with the features of organizational and economic interaction between the state and business in the defense industry. Using the results of research, the mechanism of implementation of public-private partnership at the enterprises of the military-industrial complex in the creation of joint ventures for the production of new models of weapons and military equipment, which is based on a set of organizational structures and specific forms, tools, tools and methods of management, through which the public-private partnership in the military-industrial complex. The main reasons for the need to implement public-private partnership in the military-industrial complex are identified. These reasons will contribute to the withdrawal of the state from the organizational and technological method of management of the military-industrial complex and the introduction of appropriate mechanisms for the implementation of public-private partnership in order to develop and create new high-tech military equipment of the new generation. The article proves that public-private partnership is one of the tools of effective defense policy. At the same time, in the period of budget deficit in the Russian Federation, such a mechanism becomes an outlet for solving important tasks in the field of defense. Having received a certain distribution in the military-industrial complex, public-private partnership has already established itself as one of the effective ways to attract business to the implementation of projects in the field of military-industrial complex..

The market for meat and its products is, on the one hand, one of the criteria for a country's food security, and, on the other, a peculiar social indicator, since it is a supplier of animal protein that plays an important role in ensuring healthy nutrition of the human body, which directly affects the quality of life., human development index, the formation and creation of conditions for its reproduction. The aim of the work is to study the domestic market of meat processing products from the standpoint of the implementation of the innovative scenario of its development, taking into account the orientation on mental changes in the consumer audience, the tendency to change the hedonic preferences of end users of meat products in the light of the evolution of nutrition theories. The subject of the study was trends, problems and prospects for the development of the domestic market of meat products, including taking into account the peculiarities of the consumer mentality, psychological perception of meat products in the light of the development of the theory and practice of healthy eating. The research methodology was based on a complex of general scientific methods, including analytical, synthetic, deduction. The basis of the research was the compilation and analysis of information sources in the subject area of ??the state and development prospects of the global and domestic meat and meat products market, which form plausible development scenarios, from the standpoint of analyzing commercial relations inherent in the b2c (busness-to-consumer) sector, in particular, the role assortment and the role of the individual customer. The characteristics, factors and trends of the innovation scenario of the development of the market of chilled and frozen meat products are formulated. The perspectives of combining the concept of healthy nutrition with the idea of reviving the traditions of national cuisine based on convergence with innovative food biotechnologies, including based on the author's innovative project to develop combined food systems and economically efficient meat products.

The use of an innovative approach makes it possible to obtain specific results of enterprises, such as the supply of goods and services of high quality, competitive advantages, allowing more flexible response to changes in the internal and external environment. Important in the context of managing the development of the regional market of services are the definition and analysis of the investment attractiveness of the service industry. The higher it is, the more likely the inflow of financial resources into the economy of the industry. In this regard, the relationship between the concepts of "investment attractiveness of the industry" and "competitiveness of the industry" is of great importance .Therefore, the actual problem is the management of the market of services. Analysis of these problems showed the lack of effective management of enterprises in the market. Currently, there are no effective methods and models of enterprise management, representing the relationship of an economic entity, involving the relationship in the provision and consumption of goods and services. This article describes the main aspects of the state influence on the services market. Market regulators do not create conditions conducive to the development of the service sector. Therefore, a model is proposed that allows to regulate the relations of the enterprise on the basis of an innovative strategy of enterprise management, expanding the opportunities and ways to improve the efficiency of management of both the market of services and the sector of the economy as a whole. The article assesses the competitiveness of the services market, defines the economic potential of the regional services market, presents an algorithm for developing a management strategy, and proposes a model for the development of the regional services market.

Currently, there is a tendency to evaluate the innovation system at the national level. Qualitative inter-country comparison requires quantitative and qualitative assessment of the factors influencing the innovation activity of the region. The purpose of this work was to justify quantitatively the impact of science and business on the innovation activity of the region. International patent applications are selected as an indicator reflecting the result of innovation activity in the region. Statistical hypothesis testing is carried out in this paper. The dependence between the results of innovation activity and innovation space of the region is confirmed by the methods of econometric modeling. The innovation space of the region is described in the work as a set of potential links between business and organizations that create new knowledge. The study used the official statistics of the regions of such countries as Russia, Switzerland, USA, China and Japan. Estimates of parameters of national and regional innovation systems of the Russian Federation, Switzerland, the USA, China and Japan are received by methods of econometric modeling. It is shown that the assessment of elasticity and technical efficiency of the innovation space of the region indicate the development of the innovation system. In the considered time range it is established that the Pareto-optimality property is possessed by the parameters of innovation systems of Japan, China and Switzerland. Estimates of the technical efficiency of the innovation space for a total of 190 regions according to 2012, a comparative analysis of the countries on the basis of the estimates. The paper provides a rationale for the use of parametric descriptions of national and regional innovation systems. This description can be used for cross-country comparison of the impact of science and business on the results of innovation activity, clustering of national innovation systems.

The article describes the problems of introduction of asset securitization in Russia in terms of standardization of processes in the field of risk management and the establishment of risk management profession considered the key principles and stages of financial risk management, asset securitization model are studied. The attractiveness of securitization is the company's financing capabilities by transferring assets from their balance sheets, or borrowing against those assets to refinance the original loan at a fair market rate. The possibilities of a securitization, its advantages and disadvantages. Particular attention is paid to the securitization crisis in the global financial market. The positive aspects of securitization include: the possibility of financing through the sale of assets to a specially created legal entity; serious impetus to improve the efficiency of the banking sector; opens up direct access to the global financial market; reduces all funding costs; limits credit risk to asset risk; improves the balance sheets of banks, corporations; promotes access to various sources of funding; reduction of the cost of attracted financing; optimization of the structure of the investment portfolio; securitized assets are less subject to event risk. In Russia, the securitization market is growing at a high rate and also has potential in its existence. But since the legal system is underdeveloped in our country, most likely it is the main reason that the ratings of securitization transactions are limited. The upper limit of the rating in the end, perhaps, will be limited by event risks.

Ensuring the effective development of the business sector of the economy is an essential condition for the economically sustainable development of the national economy. Small business has a special role in this. First of all, this is due to the fact that it is small business that provides for the reduction of unemployment in various sectors of the economy, the growth of incomes of the population, contributes to the growth of tax revenues to budgets of all levels, initiates innovations. In this regard, leveling the manifestations of the deformation of the functioning of small enterprises, which have become the most common form of entrepreneurship, provides the conditions for sustainable socio-economic development of the country. The development of entrepreneurship in forestry, including small, is the most problematic in modern economic conditions. Due to the specifics of the field of activity and the lack of financial opportunities, small business in this sector of the economy demonstrates insufficient efficiency in its development, which is reflected in an increase in arrears in the budgets of all levels, an increase in the scale of shadow activity, etc. Small business development in the forest sector is one of the main conditions growth of efficiency and competitiveness of forestry, forest industry and related industries. The interaction of forest entrepreneurship and government should be developed in the forms and directions that are optimal for the forest sector: ensuring favorable conditions for the integrated, multi-purpose use of forest resources; rational, non-depleting environmental management; targeted support and state guarantee of the sustainability of the functioning of entrepreneurship in the field of forest use; growth of professionalism and competence in forestry issues; creation of forest infrastructure; reduction of deformations in the development of forest enterprises. The developed organizational model allows to ensure the attractiveness of entrepreneurial activities in the field of forest use primarily by reducing its level of deformation and shadowing.

Fixed assets are an integral component of the productive capacity of any enterprise. The financial results of the enterprise largely depend on their intensity and efficiency of use. The analysis of fixed assets is usually carried out using an integrated and systematic approach, based on their availability, their movement, efficiency of use (including their active part). In the opinion of some authors, the traditional methods of analyzing fixed assets have a number of shortcomings, since they do not take into account the life cycle of an enterprise, the ecological aspects of the operation of fixed assets, the operation specifics of the individual divisions of a company and its branches. In order to improve the methodology for analyzing fixed assets, the authors proposed to use formalized and non-formalized criteria for analyzing the risks associated with the fixed asset use. A survey questionnaire was designed to determine the likelihood of the risk of economic losses associated with the use of fixed assets. The authors propose using the integral indicator for the purpose of analyzing the risk of using fixed assets in dynamics. In order to improve the procedure for auditing, the authors proposed segregation of economic transactions with fixed assets according to their cycles in accordance with the stage of their reproduction. Operational analysis is important for managing the efficiency of the fixed asset use, especially during a critical period. Using the analysis of the regularity in grain combines performance would reduce losses during harvesting, implement the work within strictly defined time frame and remunerate the employees for high-quality and intensive performance of their tasks.

In this work the role of professional standards, the system of requirements of production to structure of working professions and to their competences, problems of ensuring production by skilled workers with shots is considered. Special attention is paid to a way of definition of the major factors influencing change of indicators of quality of a ready-made product and also definition of ways of optimization of these indicators of quality. In article it is also described problems of formation of a complete system of ensuring sustainable social and economic development. Creation of constructive mechanisms of interaction of the sphere of work and the education increasing efficiency and reducing expenses. The professional standards establishing the requirements to knowledge, abilities defining necessary competences for performance of a certain work or professional duties are studied are considered as one of tools allowing to create steady and effective interaction of the sphere of work and education, to provide rational use of human resources now. By means of statistical methods of accuracy and stability of course of process, key indicators of quality of Nikitinsky long loaf such as humidity of a crumb, acidity, mass fraction of sugar and mass fraction of fat were estimated. It was revealed that not all values of the chosen indicators submit to the normal law of distribution, except an indicator of acidity of ready long loaf the probabilistic share of marriage was calculated by this indicator of quality. For the purpose of increase in efficiency of activity of the enterprise, quality of works, services and processes development and deployment of the professional standard for the specialist in quality control of bakery products plays an important role as the professional standard, is the main step on the way of formation of an effective control system of personnel potential at the modern enterprise.

The sustainable energy goals are vectors for universal access to affordable, sustainable and modern energy for all. The aim of this work is to study the structure of the world energy supply, including Russia, and the role of energy cooperatives abroad in the past and present on energy supply to agriculture and rural areas, and the possibility of applying their experience in the Russian economy. The authors used observation, abstraction, analysis and synthesis, as well as dialectical and logical methods. Having studied the data of domestic and foreign statistical institutes, the authors came to the conclusion that non-renewable energy sources make up the largest share in the world. In addition to the economical use and efficient conversion of fossil raw materials, the focus is increasingly shifting to the use of renewable energy sources that reduce dependence on oil and gas, in particular in countries that do not have their own reserves, and therefore ensure sustainable energy production. At the same time, the global energy transition to energy resources, which will be available to all, can be carried out with the help of energy cooperatives. In Russia, the capacity of renewable energy facilities is also constantly growing. The peculiarity of the country is the need to transfer energy over long distances with significant wear of transmission networks, a deep monopoly of the market, and, consequently, high tariffs for consumers. One of the ways to solve the problems of affordable energy availability for agriculture, the authors see the creation of energy cooperatives. In the article the approximate model of energy cooperative is offered, their classification is given. The results of the study will help to create competition in the energy market, optimize the budgets of the village and reduce costs in the process of commodity circulation of agricultural products to the final consumer.

In modern Russia, the criminalization of the economy has become one of the most acute problems, a nationwide negative factor that undermines the authority of the authorities, destroys the foundations of statehood, and, as a result, creates a threat to the country's economic security. These circumstances dictate the need to quickly make optimal decisions that can protect the national economy from the negative effects of an illegal and criminal economy, as well as corruption as the basis of the shadow economy of Russia. Today we can say that the economic foundations of corruption, organized crime and terrorism are a kind of an independent sector of the economy. Corruption is beginning to seriously affect the decline in economic growth, the decline in the potential of civil society institutions, the violation of human rights, and other negative effects on the legal system. To achieve the goals, criminal structures use all means at their disposal: influence through government bodies and at the diplomatic level, special services, organized criminal communities, terrorist organizations, banking structures, non-profit and non-governmental organizations, subjects of criminal and shadow economy, etc. Analysis of market relations, the Russian economy gives the right to understand that the national economy in the position in which it is located cannot get out of the state of criminalization without reviewing and forming new relationship mechanisms.

The article presents a study of the management system of the company's profit formation, as a basis for its future development and improvement of economic relations with partners, creating conditions for self-financing, expanding the organization’s economic activities, solving problems of social and material incentives for personnel. Studied the financial condition, the structure of income and expenses of the organization, the composition and dynamics of costs for economic elements, the order of formation of the financial result. The rates of economic growth of the organization are estimated, a factor analysis of the profit from sales in the whole organization and by product is carried out. It is established that the decline in profit from sales was most affected by the reduction in profitability. Due to this factor, profit from sales decreased by 4,599 thousand RUR. Growth in revenue led to a slight increase in profit from sales – only 189 thousand RUR. In terms of the main types of products, there was a decrease in profits for grain and sunflower, and for milk there was an increase, a reduction in the price of grain products by 30%, with an increase in cost of 23% and an increase in the sales volume of this type of product by 42%. 8 million RUR A 4.4% reduction in the production of the sunflower, along with a 1.5% reduction in costs and a 5.7% reduction in the selling price, was the reason for the reduction of the financial result by 6,133 thousand RUR. In general, the greatest damage to profits received from sunflower caused prices – due to this factor, the company lost almost 5 million RUR. The growth in profits from the sale of milk is due to an increase in the number of sales of this type of product and an increase in its price. At the same time, the factor that has the most positive effect on the financial result of the company's main type of production, milk, is prices. To improve the financial result, the company needs to improve cost management for the purpose of optimization. At the same time, it is important to track the change in other incomes and expenses, which can both positively and negatively affect the final financial result. In order to improve the management of the formation of profit of the enterprise, it was proposed to use operational analysis.

The risk analysis of the enterprise allows to avoid not only substantial material losses, but also irreplaceable damage and even bankruptcy. Risk is the probability of damage (loss, failure) due to the uncertainty of the result. Entrepreneurial risk arises from any type of entrepreneurial activity related to the production and sale of products, commodity-money and financial transactions. The purpose of the work to study the factors of particular entrepreneurial even risks. To achieve the stage of this goal, the following natural tasks were set optimally for energy resources: to reveal the concept of the most and the essence of entrepreneurial high risk; characterize the investment types of entrepreneurial risk; display the developmental features of the interaction classification of financial and operational optimal leverage and the estimated price of the total risk receives. Conclusion: Avoiding risk in business is almost impossible, but you can reduce the degree of risk. Risk management consists of predicting adverse events and taking measures to some extent preventing the negative consequences of these events.