The developed simulation model allows computer experiments on mixing components in which the parameters of the components of the mixture or mixer are changed, the nature of the influence of the parameter is established and recommendations for choosing the optimal values of the parameter are given. The model of the mixing process takes into account the size, shape and rheological properties of the components of the mixture, as well as the interaction of the bulk material with the working surfaces of the mixer (blades, blade struts, shafts, housing). The simulation mathematical model of the mixer has a high spatial resolution for the correct reproduction of the interaction of particles in the mixing process. In the framework of the finite element approximation, the bulk material is represented as a set of elements. The particle dynamics method was used to model the mechanical behavior of the mixture. Modeling is performed in three-dimensional Cartesian space. The state of each element is defined by six variables: the coordinates of its center and the velocity components. The solution of this system of differential equations of the second order are the functions that determine the trajectories of motion of the elements and allow to evaluate the efficiency of the mixing process. To solve differential equations of this kind, the second – order numerical method-Runge-Kutta is used. A computer program in the Object Pascal language in the Borland Delphi 7 integrated programming environment has been developed to implement the calculation according to the above formulas and to make it easier to conduct a series of computer experiments. The developed mathematical model of the process of mixing of bulk components allows to choose rational technological modes of mixing, which makes it possible to increase the homogeneity of mixing up to 98 %, and to calculate the kinematic mode of the mixing process in the mixer by creating a "quasi-weight" hydrodynamic mixing mode and a significant acceleration of the mixing process.

The article discusses the method of representing the three dimensionless geometric characteristics of porous materials in the form of statistical functions. The technique allows to obtain formulas for histograms of porous materials. The study relates to the analytical development of a method for determining the dimensionless parameters of food porous media. As an example, we consider a porous material similar in geometrical characteristics to a typical food product with a homogeneous and isotropic porous medium similar to starch, finely divided food additives, and flour. The study is based on the statistical lognormal distribution of random variables and the analytical relationship between the three dimensionless integral parameters of porous systems. The formulas of three dimensionless geometric parameters of a porous medium are obtained analytically: discontinuity, transparency, and porosity. They take into account the statistics of random pore size distribution. The formulas include an experimental integral parameter of porosity, defined by standard techniques. It corrects the results of the automated determination of the pore size distribution. The formulas allow calculating the influence of individual size groups of pores or of their entire size ensemble, which is important in calculating heat and mass transfer processes in porous food, chemical and other technologies. The considered technique allows to apply it in similar studies for statistical tasks of various types.

Currently, domestic industry uses imported raw materials. At the same time, supplies of rapeseed oil for export as raw materials account for about 80% of the production volumes. Therefore, import substitution of rapeseed oil due to an increase in its own production and a significant increase in the efficiency of processing technology with improved quality characteristics, the development of innovative technology and technical means to improve the quality of peeling of rapeseed is relevant. Depending on the grain structure, one of three methods of peeling is used: compression and shear, multiple or single blow, by abrasion of the shells. The rapeseed kernel has a fragile structure, so peeling with a multiple blow is irrational. Two requirements are imposed on the rape seed peeling process: high-quality separation of husk from the kernel and preservation of the integrity of the kernel. The article describes the developed design of the installation for peeling rape in an electromagnetic field, which allows the peeling process to be carried out at low operating costs. The process of peeling rape is possible by hydromechanical destruction and abrasion of husks on rotating abrasive disks and mutual friction of grains in the EMF microwave, followed by removal of the shells by blowing air through a hollow dielectric shaft with holes and a perforated cylindrical resonator. The article also describes the technological process of rape peeling and conducted a feasibility study on the implementation of the proposed installation. The economic effect of the use of a microwave installation for rape peeling is 124 thousand rubles/month with the volume of output 38.5 tons/month, profitability will increase by 3.7%.

The production cycle of complex processing of oilseeds with receiving vegetable oil, soluble and insoluble fraction from mix of the crushed pressing with heated water is offered; a squirrel from soluble fraction, the dried-up insoluble fraction. The main basic decision on decrease in energy consumption was the optimum choice of temperature differences in the evaporator and sections of the two-section condenser when receiving drying agents, the cooling air and warm water. The deviation from these values inevitably leads to increase in the consumed energy: fall of temperature of boiling of coolant in the evaporator on 1 °C results in need of increase in a consumption of working steam in the ejector of the paroezhektorny thermal pump, and therefore to an energy overexpenditure for 5–7 %, and temperature increase of condensation on 1° C leads to increase in power consumption by 2.0–2.5 %. The offered technology expands borders of energy efficient interface of objects of various temperature potentials on the basis of utilization and recovery of secondary energy resources. Universal approach in creation of the competitive technology providing heat generation and cold weather for in common proceeding heattechnological processes is fully realized. Ecologically safe conditions in implementation of technology due to use of water as coolant, excepting use toxic, vzryvo – and fire-dangerous working environments and also at the expense of the organization of the closed recirculation schemes for material and power streams with considerable decrease in removal of secondary energy resources from the scheme warm and cold supply are created.

Experimental data on the retention coefficient and the output specific flow are obtained. The test solutions were goat and cow's milk whey after obtaining cheese. The description, general view and technological scheme of a pilot installation of a tubular type are given. The studies were carried out on semipermeable tubular type ultrafiltration membranes manufactured by AO "ZAVKOM". Based on the studies, graphical dependences of the retention coefficient on the specific output stream were constructed and analyzed. During the analysis, it was noted that with an increase in the output specific flow of the solvent, the retention coefficient decreases. The reason for this is the boundary layers of fat and protein formed in the near-membrane layers, which prevents the passage of protein molecules through the pores of the membrane. Also during the experiment, it was noted that goat milk serum has a more oily structure and requires prior separation. For the theoretical calculation of the retention coefficient and specific output stream, mathematical expressions are developed and numerical values of the values of empirical coefficients are obtained. The developed mathematical expressions describe the experimental data with good confidence. The obtained experimental and calculated data can be used with great reliability in the calculations of mass-transported flows of substances through semipermeable membranes, as well as in engineering methods for calculating and predicting the effectiveness of the use of membrane processes for the concentration of whey.

Optimization of thermochemical and biological transformations occurring during the heat treatment of food products can be carried out only taking into account the dynamics of the formation of temperature fields inside the processed products. A mathematical model of the Sous-Vide processing process has been developed, which provides the determination of the dynamics of changes in the temperature field of Sous-Vide processed functional food products based on animal and vegetable raw materials. To calculate the process of Sous-Vide processing of functional products, we used the differential equation of unsteady heat conduction taking into account the Bio criterion. When solving a system of partial differential equations, the mathematical package flexPDE is used. In calculations, a spatial grid with the number of nodes 20000 was used, the accuracy of calculations was 10E-4. Experimentally determined values of thermal conductivity, specific heat capacity, density and thermal diffusivity of each of the components of the food system are used in calculations. The results of the calculated experiment in mathematical modeling of the Sous-Vide processing process show the evolution of temperature fields in different sections of the food system and on its upper surface, having the shape of an ellipsoid of rotation. The dependences of the change in the thermophysical characteristics of the longitudinal and transverse flow of the food system coolant. The results of the computational experiment show a good convergence of the mathematical model and the results obtained, which is 94%, which indicates the adequacy of the developed mathematical model of the Sous-Vide processing process. The obtained mathematical model allows, by means of a computational experiment, to analyze and optimize the Sous-Vide processing modes of a wide range of food raw materials, of various geometric shapes and sizes, with different physicochemical and thermal properties, taking into account their non-stationarity under thermal influence.

A brief analysis of the methods of grinding technological raw materials from the standpoint of energy efficiency has been performed. Studies show that cutting (grinding) the feedstock into pieces of a certain size is the most energy-intensive. Existing designs of cutting elements of grinding mechanisms (cutting blade, cutting edge) are not optimal from the standpoint of energy efficiency. For example, the cutting blade in the working hole has a taper angle of 90°, and the taper angle of the cutting blade on the blades of the movable knife is also in the range of 80–90°. It is proposed to make the sharpening angles of the cutting blades on the blades of a movable knife equal to 5–8°. In addition, the blades of such a knife should have the shape of a classic wedge in all cross sections. Reducing the angle of sharpening of the cutting blade in the working hole of the grill to such values does not succeed in terms of design features (in particular, without violating transparency indicators). The reserves of reducing the angle of sharpening of the cutting blade in the working hole are shown (this angle can be less than 90°). The performed studies indicate that the smaller the energy costs for grinding the feedstock, the less it is rubbed and squeezed out of the holes of the grate. It can be assumed that the organoleptic properties did not deteriorate after grinding (but remained). The lower the transparency of the lattice, the grinding process is more energy-consuming. The smaller the sharpening angles of the cutting blades of the knives, the more energy-efficient the grinding process. The worse the quality of the crushed raw materials, for example, meat, which is characterized by the excessive presence of connective and cartilage tissues, films, etc., the more energy-efficient is the grinding process with knives with cutting blades with minimal sharpening angles.

Beet pulp is a secondary material resource obtained using traditional sugar production technology. Bagasse can be used as raw material for biogas plants, obtain biodegradable packaging, and as feed for livestock. Fresh bagasse has several disadvantages: short shelf life, difficulty in transportation, it is advisable to dry it to eliminate these shortcomings. To preserve the useful qualities of pulp, air with a low temperature is used as a drying agent. To study the interaction of various factors affecting the drying process of beet pulp, mathematical methods are used to plan the experiment. A mathematical description of this process can be obtained empirically. Moreover, his mathematical model has the form of a regression equation, found by statistical methods based on experiments. As a result of statistical processing of the experimental data, regression equations are obtained that adequately describe the drying process of beet pulp in an air dryer. As a result of the research, it was proposed to use a drum dryer with a combined energy supply (air and superheated steam), which will not only accelerate the drying process, but also preserve the useful qualities of the product.

Nowadays there is a need to develop new recipes and technologies that allow the production of chopped semi-finished products with a relatively low cost, original taste and long shelf life. Various curing mixtures, marinades, acid-containing products, seasonings and spices are used to improve the organoleptic characteristics of chopped semi-finished products. They include beer, red wine, lemon juice, marinade (laurel leaves, salt, black peppers, onions, lemon juice or vinegar).Today marinades are a new and little studied raw material for the production of semi-finished products. They give the meat a delicate texture, a pleasant aroma and can eliminate or weaken the undesirable odor, which is achieved by various spices and seasonings adding. The problem of chopped semi-finished products assortment expanding was considered in this paper. The recipe for chopped semi-finished products “Nur” based on several types of marinades with the application of fresh pomegranate seeds was developed to obtain an “original” and unusual new-generation food product. Fresh pomegranate seeds, which give the cutlets an unusual sweet and sour taste, were used in the recipe for all types of cutlets. The composition of the seeds of this fruit includes 15 amino acids and a large amount of fatty acids. Pomegranate is rich in carbohydrates, important B vitamins and vitamin C, minerals (calcium, magnesium, iron). Four types of chopped "Nur" cutlets with pomegranate and Lingonberry, Basil, Picantillo marinades and without adding marinade were made for research. The developed assortment of chopped semi-finished products has high nutritional and biological value, good organoleptic characteristics with a pronounced taste. According to the organoleptic indicators, the best is the chopped Nur cutlet with pomegranate and the addition of Picantillo marinade. Analyzing the data of studies on storage capacity, it should be noted that, subject to the established regime, changes in organoleptic indicators during storage are insignificant. When developing chopped "Nur" cutlets with pomegranate, the Lingonberry, Basil, Picantillo marinades, produced under the Cetrina trademark, cope successfully with the task of flavoring improving.

Interest in the development of anatomical and morphological authenticity criteria of a number of food products of plant origin is growing due to their falsification. A fairly common falsification is the substitution of laurel noble leaves (Laurus nobilis L.) with similarly alike leaves of medicinal laurel cherries (Laurocerasus officinalis M. Roem.), full or partial replacement of long leaf tea with vegetative organs of other families plants. The microscopy method in combination with histochemical reactions to biologically active substances can become promising not only for identification, but also for assessing the quality of individual food products of plant origin. The aim of the study was to develop anatomical and morphological criteria for the identification and quality of food products of plant origin on the example of black long leaf tea and laurel leaf. Diagnostic features allowing identification and detection of laurel leaf falsification by cherryl leaves are leaf area, stomatal apparatus type, number and location of essential oil containers, tannins localization, calcium oxalate crystals shape and location. The criterion for qualimetric identification of laurel leaf is the number of calcium oxalate crystals and the filling of containers with essential oil. A strong positive link between the number of filled essential oil containers and the content of essential oil in the leaves were established. A diagnostic feature of tea leaf is the presence of idioblasts. It is advisable to use the number of idioblasts, hairs and drusen of calcium oxalate crystals per unit area to identify, detect outgrowing, assess the degree of maturity of the tea leaf and the quality of black tea, the value of which is associated with the content of water-soluble extractive substances and tannin..

The procedure of traceability of finished product, the regulating actions for tracking of products, beginning from the raw materials used for production of the single-part randomly chosen consumer package of a product and ending with shipment of this product to distributing facilities and also for tracking of processing of randomly chosen raw materials are offered. The traceability system does not guarantee a complete elimination of risk from arrival to the enterprise of improper raw and other materials, but allows tracking and identifying a source of nonconformance, after receiving of problem in quality of finished product. If a source of nonconformance is raw or other materials, then the manufacturer can allocate responsibilities for damage to property to the supplier of these raw or other materials. The procedure of traceability provides carrying out of training exercises at least once a year for determination of efficiency and working capacity of the current system of traceability, and also for identification and elimination of bottlenecks. For monitor and control over the stages of a process flow on the basis of the available database were proved the critical parameters of production process of confectionery, which control will allow to receive a safe product with the set technological and end-user performances. For monitor and control over the stages of a process flow on the basis of the available database on product traceability were proved the critical parameters of production process of confectionery, which control will allow to receive a safe product with the set technological and end-user performances. The accepted system eliminates a possibility of sales of products of nonconforming quality and allows to go back from the established control procedures that promotes the productivity enhancement.

Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like. The properties of the starter cultures used for fermented milk products were studied by the authors, and the choice of starter culture was carried out. The starter culture “Narine” was used in the development of a method for the fermented milk drink production. The choice of starter culture was made taking into account the more pronounced bactericidal antibiotic properties of acidophilus bacillus in relation to some harmful and pathogenic bacteria compared to other starter cultures. The choice of flavor component was carried out to expand the assortment of fermented milk drink. Experiments showed that yellow and orange colors affect the perception of the buyer positively. They help to cope with fatigue and depression. They are closer to the natural colors of dairy products; therefore, in the production of this fermented milk drink, the orange filler in the form of syrup was used. Mass fraction of orange syrup ranged from 1 to 7%. The optimal dosage was 5%. With the help of it the drink had a clean sour-milk taste and the orange smell, a uniform consistency and a yellowish color. The recipe was selected and the technology of fermented milk drink, which involves the introduction of orange syrup in the fermented product, was developed. The main organoleptic, physico-chemical and microbiological indicators of the fortified fermented milk drink were studied in the work. The compliance of the quality indicators of the fermented milk drink with the requirements of the Technical Regulations of the Customs Union “On the Safety of Milk and Dairy Products” (TR TS 033/2013) was determined.

Smoked sausage has always been a tasty and expensive product. Despite the many advantages of this product, there is, from the point of view of practitioners, and a significant drawback is the complexity of production, high risk of the possibility of a marriage, the duration of the production. Therefore, the problem of accelerating the production process in order to reduce the time of maturation and drying of smoked sausages is relevant. Technology of speeded production involves issues of Svetovrachane, structural changes, processes of taste and agrometeorologia. For these purposes, a starter culture, glucono-Delta-lactone, protein supplements, and other components. On the basis of this, there is a need to develop new technologies to produce smoked sausages with an accelerated ripening process, while maintaining the organoleptic characteristics of the product and increase the profitability of production. The article presents the development of a new formulation of biologically complete product of sausage smoked “Salami Super” with a minimum maturity when making a complex food additive “Albumix 4010”. This product was manufactured using a new technology with the use of maturation accelerators and correction in heat treatment, which reduced the production time to 12–16 days, thereby increasing profitability. During the work, raw materials for the production of smoked sausage were selected, organoleptic, physico-chemical and microbiological studies were carried out. In the study, a smoked sausage "Braunschweig" was taken for trade comparison. The raw smoked sausage “Salami Super” made with use of accelerators of maturation in total with correction in heat treatment corresponds to all indicators of quality and safety, and also the term of development is reduced, thereby having increased profitability.

The aim of this study was to obtain data on the quantitative ratio of the main nutrients in amaranth grain, as well as products of its processing (blasted grain and flour Krupchatki) in comparison with the more common in Russia gluten-free grain products, such as buckwheat and rice flour, corn and buckwheat. The review of Russian and foreign articles showed quite wide ranges of the content of the main nutrients in amaranth grain. As a result of the study, data on the content of the main macronutrients, i.e. protein, fat, digestible and non-digestible carbohydrates and ash content were obtained. The obtained data showed that the protein content in amaranth grain exceeds the content of this nutrient in buckwheat, as well as rice and corn flour. The total content of lipids in the exploded amaranth grain was 6.41% for dry matter, and surpassed the rest of the studied products in this indicator. The analysis showed a relatively high content of carbohydrates in all the studied products. The amaranth grain carbohydrates are made up 63,25% dry solids, which is lower than in other samples, where the values of this indicator ranged from 65,6 to 80.3% solids, the amount of indigestible carbohydrates in the grain amaranth is almost 2 times higher than this value in other samples. The results obtained in this study can be used in studies of gluten-free crops and products of their processing in the development of specialized gluten-free grain mixtures using amaranth for children's nutrition.

The article considers the possibility of using whole-grain flour from germinated wheat grain as a raw material component containing easily digestible sugars, essential amino acids, vitamins and minerals. For the intensification of the germination process, the treatment of wheat at the acoustic source of elastic oscillations is used at a frequency of (22 ± 1.65) kHz and power of 340 W and an exposure time of 5 minutes. The obtained whole-ground flour from germinated wheat grain has a weighted average particle size of flour 177 ± 25 microns. This flour was used in the production of model bread samples by partial replacement of high-grade flour in the amount of 10–50%. Based on the determination of technological parameters, it was found that the use of whole-grain flour from germinated wheat grain increases the sugar-forming and gas-forming ability of the flour mixture, intensifies the fermentation process. It has little effect on the quantity and quality of gluten. The optimal value of the drop number was found for the first-grade baking wheat flour and whole-grain flour from germinated wheat in a ratio of 80:20, respectively. This ratio was also defined as the best organoleptic evaluation of laboratory test baking bread samples. The model sample had an attractive appearance, a convex brown, uniform porosity, non-sticky, elastic crumb, pronounced taste and aroma. The authors note that the improvement of the production technology of bakery products obtained using whole-grain flour from germinated wheat grain is possible by choosing the optimal dosage of introducing this type of raw material and monitoring the technological parameters of the process.

The article considers the possibility of using ingredients of plant origin in the production of enriched bakery products in order to increase the content of flavonoids in them, substances capable of improving the regulation of cellular metabolism and participate in protecting the human body from oxidative stress. As part of solving the issues of increasing the amount of flavonoids in the composition of the food matrix, bread and bakery products are the most optimal, because have a complex food matrix and contain all macronutrients in different ratios. With regular consumption of bakery products, they can become a real tool for replenishing micronutrients missing in the human diet or be a source of biologically active substances of directional action. As part of the research, two areas were studied: the use of enrichment technology with food ingredients rich in flavonoids (hygroquercithin and its micronized form) and an increase in the content of flavonoids at the expense of its own grain resources (whole-wheat flour from germinated wheat grain). The highest amount of flavonoids was observed in bread samples, both with the addition of DHA and micronized DHA, the number of flavonoids increased relative to the control 0.167 ± 0.002 mg EQ / g and 0.195 ± 0.004 mg EQ / g, respectively. Moreover, their content practically does not differ in quantity both in the crust and the subcortical layer, and in the crumb of bread samples. The use of whole-grain flour from sprouted wheat grain also leads to an increase in the amount of flavonoids both in the rind and subcortical layer, and in the crumb of bread samples. This value increases according to the percentage of whole-grain flour applied and is due to the content of flavonoids in it (0.14 ± 0.002 mg EQ / g).

In sugar technology, the degree of sucrose extraction from sugar beet is largely determined by the state of the food system of diffusion juice formed during the extraction of sucrose from beet chips. Potential states of the food system of diffusion juice obtained from healthy and infected sugar beet under the condition of optimal technological regime and technological aids used are shown. It is noted that the food system of the diffusion juice from the infected with mucous bacteriosis sugar beets shows a tendency to instability due to the accumulation in it of hard removable polysaccharide high-molecular compounds - dextran,Levan ,effective way to remove which are enzyme preparations of glycosidase action (dextranase and Lebanese). The state of the food system of the diffusion juice from sugar beets with the extent of mucous bacteriosis lesions of 5 and 10% is studied, based on the modeling of technological processes of sucrose extraction and lime-carbon dioxide purification of diffusion juice by means of diagnosing representative indicators. As used auxiliary substances used complex enzyme-antiseptirujut drug Extrasept 2, containing dextranase and Levanzo; antifoam Laprol PS-1; antimicrobial agent Navisan M1. It is identified that the introduction of the specified enzyme preparations into the food system of the diffusion juice promotes its transfer into stable state with the best values of the parameters: the content of high molecular compounds were lower by 42–44%; the purity was higher by 2,5–2,6%; dynamic viscosity by 10–15% lower as compared to the variants without application of enzyme preparations. This is due to the hydrolyzing effect of enzyme preparations, confirmed by the results of the microscopy of cellular and diffusion juices. Stable state of the food system of diffusion juice contributed to the improvement of the quality indicators of the purified juices.

Nowadays the production of competitive flour and chocolate confectionery products of improved quality and low cost is an important area. An alternative substitute for cocoa powder - cocoa shell powder - is promising in this regard. It can preserve the color, taste and aroma of the finished product. The objects of study were natural cocoa products obtained by cocoa beans processing - this is cocoa powder and heat-treated powder from cocoa shells. By the chemical composition the enrichment used contains a significant amount of valuable physiological effects of food substances. Compared with cocoa powder, it contains more fiber, cellulose, dietary fiber, minerals and vitamins, its energy value is 3 times lower. The introduction of cocoa shell powder into the muffins recipe intensifies the foaming process of the whipped recipe mixture, and the duration of its whipping is reduced. A rational dosage of cocoa shell powder was determined as 3.5% (by weight of the dough). According to organoleptic characteristics, samples of muffins with cocoa shell powder were not inferior to samples with cocoa powder, while their color, appearance, taste and aroma were improved. Chocolate muffins had a delicate, elastic crumb with uniform thin-walled porosity, had a smooth surface with slight detonations. The results of calculating the nutritional and energy value of the muffins showed that the "Chocolate Delight" muffins with cocoa shell powder contain more dietary fiber, minerals - K, Mg, P, Ca, vitamins - B3, B9, PP. The daily requirement for these nutrients is more than 20%, therefore the developed product can be attributed to functional products. The energy value of the developed "Chocolate Delight" sample is 34.4 kcal lower than the control.

Viscosity is one of the characteristic properties of pectin substances, as well as other lyophilic colloids. Pectin molecules are easily associated with each other or with large molecules of related substances. This article contains the results of the study of dynamic viscosity, internal friction, thixotropic index of aqueous solutions (1 % and 4%) of various types of pectin substances and their combinations. The article presents the results of the study of the influence of different types of pectin substances and their combinations on the dynamic viscosity of pectin solutions and their internal friction. The analysis of values of dynamic viscosity and friction force depending on the type of pectin substances and their combinations is given. It is established that in cases where information on dissipative processes in pectin structures at low speeds and shear loads is required, it is necessary to rely on data on internal friction, in others - on the given information on their viscosity. The thixotropic index is calculated. It is established that the internal friction in pectin solutions and their dynamic viscosity depend on the type of pectin substances and their combinations. In pectin solutions, the internal friction is maximum for Apple pectin, and the dynamic viscosity – for a combination of citrus pectins with beet. When combining pectins, both indicators are most important for the combination of citrus with beet. The obtained data on the viscosity, internal friction and thixotropic index of solutions of different types and combinations of pectins make it possible to regulate the rheological properties of food systems with the addition of pectin substances.

The results of the influence of the dry powder of the fruits of the Aronia on consumer properties of biscuits, in which wheat flour of the highest grade was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of fruit powder and cocoa powder are presented. Introduction to the recipe of cocoa powder was due to the fact that the Aroniapowder had a dark color, which turned into grey-green in the baked product, therefore affecting the organoleptic properties of baked biscuit, making it unattractive. This was confirmed experimentally during baking samples of biscuits (sample No. 1). Therefore, to eliminate these drawbacks, cocoa powder was introduced into the recipe in a 1: 1 ratio with Aronia. With an increase in the proportion of applied fruit powder of Aronia, the mass amount of moisture decreased, which can be explained by a decrease in the amount of oat flour used (due to its replacement by fruit powder). By its nature, oatflour contains a large amount of dietary fiber, which has a water-holding capacity, therefore, with a decrease in the amount of oat flout in products, their moisture content decreases. The porosity of the finished product is not affected by the added ingredients, nevertheless, this figure is lower than that of biscuits baked from wheat flour of the highest grade (about 75-80%). Alkalinity in all samples of biscuits was 0.3 degrees. In general, the developed model samples of biscuits with the addition of wild fruit and berry raw materials turned out to be of pretty good quality. According to the results of the analysis of organoleptic and physicochemical parameters for the introduction into mass production, it is possible to recommend samples of biscuits with the addition of 10% of Aronia powder. When establishing expiration dates, it was found that the process of staling proceeds in the samples rather slowly, and the recommended expiration dates for the finished product are 96 hours.

A vitamin-mineral complex in tablet form of a biologically active additive (BAA) was developed, consisting of the following ingredients: hydroxyapatite calcium, magnesium oxide, chondroitin sulfate, vitamin C, silicon oxide, zinc oxide, manganese sulfate, boron glycyrate, chromium picolinate and cholecalciferol. The qualitative and quantitative composition of prescription components is scientifically based on their biochemical and pharmacological characteristics. Evidence-based clinical materials on the effectiveness and functional orientation of dietary supplements are presented through its inclusion in the complex treatment of children with fractures of the long bones, one capsule twice (children 3–7 years old) and one capsule three times a day (8–14 years). Studied the content of phosphorus, ionized calcium, alkaline phosphatase of the blood serum, conducted x-ray, laser Doppler fluometry. The use of diet therapy reduced pain and post-traumatic soft tissue edema, which allowed us to limit the use of analgesics and reduce the time of rehabilitation. Normalized biochemical parameters. The conclusion was made about the positive effect of the vitamin-mineral complex on the functioning of the joints and the recovery processes in trophic soft tissue disorders and the development of post-traumatic edema. Recommendations were developed for representative groups of children with a traumatological profile: 3–7 years old — one capsule twice, 8–14 years old — one capsule three times a day during meals. A specialized product is produced at the enterprises of the Art-Life company (Tomsk), certified according to the requirements of international standards 9001,22000 and GMP rules, ensuring competitiveness and stability of quality characteristics.

Currently, the world practice of the food technology uses an integrated approach of the deep vegetable raw processing, including the secondary resources in order to reduce the direct costs and production costs. In this research, the quantitative and qualitative composition of the marcs obtained while producing the “Vigrass” juice from the wheat germ of 10–12 cm long is investigated. It is revealed that the volume of the obtained marcs is up to 35%, their humidity of 70–74% in the conditions of the “Prorostki” Ltd company production is determined. It has been studied that 100 g of marc contains: protein – 5.56 g, lipids – 3.96 g, organic acids – 0.93 g. It is established that the wheat sprouts marcs include the amount of P – active substances 110 mg/100 g, flavonoids 200 mg/100 g, chlorophyll 12 mg/100 g, tannin 370 mg/100 g, vitamin C 129 mg/100 g. It is identified that 12.83% of dietary fibers marcs include 6.81% of lignin, 1.50% of cellulose, 4.23% of hemicellulose and 0.29% of pectin substances. The dynamics of the vitamin C and chlorophyll content in the wheat sprouts marcs depending on the drying temperature is educed. It has been established that during the marc drying at high temperatures, the amount of vitamin C and chlorophyll decreases by more than 60% of the total content, which is consistent with the data of other authors. The technological parameters of the marc drying for the production conditions have been determined. They make possible to preserve the biologically active substances almost fully: temperature 40 °С, time 8 hours. A complex technology has been developed to process wheat sprouts to produce the “Vitgrass” juice and powder from marc.

Under conditions of increasing of industrial consumption of sugar in Russia and applying specific requirements for sugar as primary commodity, issues of flexibility and readjustment of process lines for production of sugar of prescribed properties become relevant. Maintaining the quality and safety of products in this case can be ensured by the transition of the process control system to a new paradigm, including the improvement of tools in the form of measurement methods. As a basis for the methodology of forming the system of control methods, three principles have been proposed: the package principle, the acquisition of standard and extended case methods, and the unification of methods presentation. The package principle as a tool of the rule-making methodology, with its detailed elaboration in standardization, has been considered in detail. It is shown that in order to ensure the compatibility of operational control methods, it makes sense to provide unified approaches to their development, essential content, construction and presentation, which is possible by adopting the package principle used in standardization. The necessity of expanding the nomenclature of control parameters of the technological flow of sugar production was considered in detail; the existing prerequisites were shown. It was proposed to provide the implementation of nomenclature variations of control parameters on the basis of the formation of two case methods, differentiated according to the destination of the sugar produced - for population or industrial consumers. It is noted that control parameters of the technological flow of sugar production are the quantities related to the subject of quantitative chemical analysis, the practical side of which is reflected by analytical methods. Due to the current variety of attributes of methods presentation, their harmonization is required both by means of the unification of the presentation of measurement methods of the same parameters for different control objects according to their substantive essence, and by means of the unification of the text presentation of the methodology. The principles considered together constitute the essence of the methodological approach to the formation of the system of control methods of the technological sugar production flow.

The article presents a study of the process of isolation of natural blue pigment – phycocyanin from the biomass of blue-green algae Spirulina platensis by water extraction, followed using its water solution as a natural food colorant in the production of milk chocolate. Recently, modern food enterprises are pursuing their policy towards expanding the range of products, which is closely related to the increasing needs of the population in food of a new kind. One of the solutions to this problem is the use of food additives of both natural and synthetic origin. Among the similar components widespread found dyes synthetic origin, which have high coverage rates and relatively low cost. However, many of the permitted in our country synthetic food dyes are banned in several developed countries as potentially dangerous to health. Synthetic dyes of red, yellow and green color have many natural analogues – carotenoids, lutein, chlorophyll, etc., except for the blue dye, the analogue of which is only anthocyanins, which are unstable depending on the pH conditions. In this article were identified phycobiliproteins and chlorophyll a in a water extract of spirulina. The mass concentration of phycobiliproteins and chlorophyll a was determined by spectrophotometric method before and after the addition of ammonium sulfate. A comparative analysis of the effect of fractionation (salting out) on the degree of purification of the phycocyanin solution. Presented and described the technological scheme of extraction of phycocyanin which allows to use it in food technologies as an extract or a dry powder. Established the concentration of phycocyanin extract from blue-green algae spirulina to produce milk blue chocolate. Determined organoleptic and hygienic characteristics of the finished product

The basic information about functional mixtures is outlined, options for compositions and recommendations for use in baking in mass production are proposed. The characteristic of microbiological, physical and chemical indicators is given, and the results of toxicological studies of dry functional mixtures with fruit and berry powders are given. High-calorie, medium-calorie, and low-calorie composite mixtures have been developed for the centralized production of yeast dough. Dry functional mixtures can be produced according to regulatory documents: TU 9161-004-51926638-11 and TI to TU 9161-004-51926638-11. A patent of the Russian Federation No. 2602629 was obtained for dry functional mixtures with fruit and berry powders. The technological scheme for obtaining a dry functional mixture consists of the following operations: sifting, dosing of prescription components in predetermined proportions: dry egg-milk mixture in the amount of 56.2-61.6% sugar – 20.0-24.3% and salt – 14.1-17.2%. Xanthan (1.06-2.43%) or guar (4.25-5.30%) and fruit and berry powders (1.0-1.5%) are introduced as additional raw materials. Then mixing is carried out, preparation for implementation. The resulting mixture is portioned and packaged in paper bags. Fruit and berry powders were prepared from rose hips, aronia, nettle, bananas, apples and carrots. According to microbiological studies, the degree of contamination during storage during the year corresponds to SanPiN 2.3.2.1078-01, which makes it possible to produce dry functional mixtures with fruit and berry powders for long-term storage. They can be stored in a dry, well-ventilated room in compliance with sanitary rules, with a relative humidity of 65-70% and a temperature of 18-20 °C from 0 to 12 months. It was found that during storage for 12 months. in hermetically sealed paper bags, no powder quality changes were observed. Bakery products made using these mixtures can be recommended for medical, preventive and gerontological nutrition.

Over the past 30 years, alarming growth in alcohol consumption has been observed in many countries around the world, which is reflected in an increase in alcohol production. For example, in China, beer production has increased 2.27 times over the past "*"18 years. The annual per capita consumption of alcoholic beverages in China increased from 4.9 liters in 2003–2005 to 7.2 liters in 2016. In Europe, various chemicals are used to treat alcohol dependence. Eastern medicine for the treatment of alcoholism uses extracts of the plant Pueraria Lobata Flower (kudzu). The principle of action of kudzu is based on a decrease in the activity of enzymes that break down ethanol in the human body, as a result of which the metabolism of ethanol in the liver is optimized. At the same time, the toxic effects of alcohol are reduced. With a decrease in toxicity while enhancing the effect of intoxication, the need for alcohol decreases. The purpose of these studies was to study the effect of the extract from kudzu flowers on reducing the toxicity of ethanol and to identify the possibility of using the extract in brewing. Determination of the concentration of alcohol, at which there is a decrease in its toxicity with the addition of the extract, was carried out using a test with Saccharomyces cerevisiae yeast. In the course of studies, a positive effect of the extract from kudzu flowers on the resistance of yeast to ethanol stress and, as a consequence, on their physiological activity was established. In addition, it was concluded that it is advisable to add the extract from kudzu flowers to beer after the filtration process.

Currently, the domestic market of animal feed products represented a wide variety of feed for cattle. However, even the most modern feed are not able to fully compensate for the lack of varietymicro- and macronutrients, vitamins and many other nutrientsThat the animals do not get enough in the process of feeding in a farm pasture and hunting grounds. In this connection, the establishment of a functional product, combining the complex substances needed in the feeding of animals and development of energy-efficient method of its production is important. The proposed technology allows to obtain an energy efficient fodder briquettes with high uniformity and specify the content of bioactive substances necessary for the animal organism growth and development, to provide longer retention products. Аn energy-efficient method for the production of a briquetted feed additive based on grain molasses has been developed, as a result of it the Increase ecological safety of the production line of fodder briquettes is increased, emissions of spent coolants into the environment are reduced, by 10–15% the specific energy costs are reduced through the use of a high-temperature steam compression heal pump.

Issues of assessing the content of carbonyl compounds in the aerosol of innovative nicotine-containing products: nicotine delivery systems of various designs (LUXLITE, VON ERL My, iKuu i200) and electric tobacco heating system iQOS, by high-performance liquid chromatography/mass spectrometry. At the international level (CORESTA, ISO/TC 126), a lot of work is being done to create methods for quality control of nicotine-containing products. Requirements for nicotine-containing products are not regulated within the EAEU. The monitoring of world studies to determine the content of toxic and conditionally toxic components of aerosol NSP, carried out using the method of machine Smoking. Vniitti IS developing a methodology for comprehensive evaluation of innovative nicotine-containing products on the basis of modern methods of product quality control. Of particular interest is the determination of the content of carbonyl compounds in the aerosol generated by SDN and ESNT, which started in the laboratory of tobacco production technology within the Eurasian Economic Union. The results of machine Smoking according to the canadian intensive method, ISO method, VNIITTI method, standard and experimental CORESTA methods are analyzed. Developed testing methodology and collection of aerosol-nicotine produce using a laboratory five-CERULEAN Smoking machines SM 405. The technique of quantitative determination of carbonyl compounds using high-performance liquid chromatomass spectrometry LCMS/MS by detection at an electrospray source in the negative polarity mode on analytical equipment was validated: chromatograph Thermo Scientific Dionex UltiMate 3000 and mass spectrometer TSQ Quantiva. Validation of methods for collecting and determining the content of carbonyl compounds (formaldehyde, acetaldehyde and acrolein) in the aerosol of nicotine-containing products of various types allowed to obtain reliable data to establish the potential of innovative products to reduce the risk compared with traditional cigarettes. Experimental data on the quantitative determination of carbonyl compounds in the NSP aerosol were obtained. Further research will focus on the development of evidence-based safety requirements for innovative types of nicotine-containing products.

The scientific and industrial community of specialists is developing indirect methods for predicting the technological properties of flour, which would reduce economic costs in a production environment. The results of comparing the colloidal properties of 4 samples of different producers of buckwheat flour from steamed cereals and 1 from green are presented. As methods for predicting the technological properties of flour used surface properties. The graphs of the dependence “surface tension at the air-liquid interface - concentration of dissolved substance” were constructed using experimental data obtained by the De Nui method. The surface activity of the compared samples was established by solving equations obtained by mathematical processing of experimental data. The adsorption properties of buckwheat flour samples were studied by the tensimetric method. Based on the study of surface properties, flour samples were arranged in a row according to the manifested colloidal properties. Studies of the surface properties of flour samples from steamed and non-steamed cereals showed that buckwheat flour produced by different enterprises is characterized by various adsorption properties, which should be taken into account during its storage and use in flour products. A sample of unpaired cereal has the highest surface activity, which allows us to recognize it as the best sample. The main influence on the technological advantages of flour is exerted by the fraction of flour with a particle size of up to 50 microns, the amount of which should be 58.69 ± 2%. At a higher content of particles of this fraction, the flour is characterized by reduced surface activity and has a higher hygroscopicity, which negatively affects its technological properties.

Probiotic preparations based on bacteria of different species composition, having the ability to increase the resistance and physiological status of the organism of the breeding object, are used to increase the productivity and preservation of the livestock of bred animals under the conditions of recent intensive cultivation technologies. The effectiveness of the probiotic complex A2 using to increase the productivity and quality of rabbit meat was studied by us. The studies were carried out in LLC "Lipetsk rabbit' on a hybrid livestock "Hypharm" of French selection at the age of 45 days. The experimental population was divided into control and experimental groups by the method of pair-analogues. The rabbits of the control group received PZK-92 compound feed, the livestock of the experimental groups was fed with PZK-92 compound feed with the introduction of the A2 probiotic complex in dosages of 0.6 and 1.0 g / kg of compound feed. When applying the optimal dosage of the used probiotic complex, which amounted to 0.6 g / kg of feed, 100% livestock safety is achieved, slaughter yield is increased by 4.51% with a decrease in feed costs by 1.42 ECE, as well as a positive effect on nutritional and biological value of rabbit meat was observed. An increase in profit by 3616.0 and profitability (up to 35%) by 12% in relation to the control group (23%) was achieved. This creates the prerequisites for the widespread use of this feed additive in the industrial complexes of the rabbit industry.

At the moment, it seems relevant to process mycelial mass as a waste product of citric acid and substandard grain, since there is a problem of recycling production waste. In turn, waste processing makes it possible to isolate a number of unique compounds, such as glucan and chitin. Of interest is the cell wall of micromycetes. Its main structural polysaccharides (chitin and glucan) form a complex called the chitin-glucan complex. Moreover, the content of chitin in micromycetes is higher than in traditional raw materials - shells of marine crustaceans. The mycelial mass of Aspergillus niger micromycete is a promising source of glucan and chitin. Aspergillus niger biomass and substandard cereal grains contain soluble dietary fiber-beta-glucans. They help reduce the risk of cardiovascular disease by lowering cholesterol, control blood glucose, which is very important for patients with diabetes. In addition, because of the ability of beta-glucans to form viscous gels, these chemicals slow down the absorption of sugars. Due to this, there is a decrease in the glycemic index of products. Of greatest interest are glucans of microbial origin. In addition to structural features (more functionally active ?-1,3 / 1,6-bonds), the advantage of beta-glucans derived from biomass is a higher quantitative yield of soluble forms, which are interesting not only in the food industry, but also in medicine . The aim of this work is to study the effect of various carbon sources (raw materials) on the biosynthesis of glucan-containing compounds and their derivatives Aspergillus niger micromycetes. As a result of studies, it was found that the biomass on the corn starch hydrolyzate is the most effective, it contains a high content of beta-glucans.

By the method of selecting components, promising compositions were identified for enriching traditional recipes for vegetable casseroles. Eggplant, zucchini, apples and pumpkin were chosen as promising components. To use vegetable raw materials in the production of casseroles, the chemical composition and nutritional value of promising raw materials were studied, the cost of developed products was determined. As a protein fortifier used a mixture of protein composite dry. As a result of research, a characteristic of microbiological, organoleptic indicators and nutritional value of vegetable casseroles was obtained. It was established that the nutritional and energy value of all developed samples in terms of the content of basic food substances has higher values: proteins – by 169.9–295.22%; fats – by 85.4–218%; carbohydrates – by 13.57–26.68% compared with traditional casseroles. The cost of produced vegetable casseroles is directly proportional to the concentration of dry protein composite mixture. The losses during the heat treatment of enriched vegetable casseroles are studied. It was found that casseroles have large mass losses compared to control samples. This is due to the fact that up to 50% of juicy vegetable raw materials (pumpkin, squash) are added to the recipes of enriched casseroles. In assessing the quality of new products used qualitative and quantitative methods. Organoleptic quality assessment of the developed casseroles was carried out on a 10 point scale. It was established that all presented samples of enriched casseroles: cabbage, potato, carrot and vegetable had high organoleptic characteristics. Casseroles with the addition of 2-3 types of vegetables possessed the best organoleptic properties. Microbiological indicators of casseroles (semi-finished product of high degree of readiness) comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.14. The cost of produced vegetable casseroles depends on the price of the dry protein composite mixture. Protein-rich vegetable casseroles are recommended in rational and dietary diets with protein deficiency and are included in the diets of standard diets - low-protein and low-calorie.

The use of the full potential of grain and leguminous crops laid down in them by nature is an important task in addressing the issues of balanced nutrition of the population, because food products based on these crops satisfy up to 70% of the daily human need for proteins, fats and carbohydrates, micro and macro elements, biologically active substances and remain the most affordable for all categories of consumers. Moreover, the preservation of all macro-, micronutrients, biologically active substances of the source grain remains a serious problem, because in the traditional approach to grain processing, the content of these components inevitably decreases. In the future, this process continues under the influence of technological parameters at all stages of production and storage of products. An analysis of the production technology of grain foundations showed a number of stages specific to each type of production. At the same time, micronization, extrusion and germination are recognized as the most productive. In preliminary studies, 4 types of grain and leguminous crops were identified as the most promising for the production of grain bases, which were subjected to micronization and extrusion according to the optimal conditions established by water absorption capacity and thermodynamic characteristics. Used the device DSC. Samples of selected cultures were germinated. In micronized, extruded and germinated grain bases, the chemical and vitamin composition is determined. A comparative characteristic revealed a promising method for the production of grain bases, which will be further used in food.

The successful provision of optimal nutrition in children with serious diseases depends on the right diet, as well as the addition of specialized mixtures for its correction. The aim of the study was to study the effectiveness of supplemental nutrition in hereditary fermentopathy (cystic fibrosis) in children. The work included a three-year follow-up of 69 children aged 3 to 15 years suffering from cystic fibrosis. Patients were divided into two groups: 37 patients with cystic fibrosis group 1, receiving a modified version of treatment with additional enteral nutrition and 32 patients with cystic fibrosis group 2, receiving traditional treatment. The study conducted a comparative analysis of changes in trophic status in patients using nutritional support mixture produced in the Russian Federation – "Nutrien-standard"in diet therapy. Laboratory, functional and anthropometric parameters were monitored once a month. A significant increase in the physical development of patients was obtained only in the second year of use in the diet of supplementary nutrition, p<0.05. At the 3rd year of treatment, the results of positive dynamics of nutritional status in both groups were confirmed, while the increase in body mass index in the main group was 6.7%, and in the control group-only 1% (p<0.05). It is noted that the use of this mixture allows to achieve positive dynamics of nutritional status in 27% of patients and in 73% of cases to completely eliminate it. The obtained results prove the expediency of additional use of "Nutrient-standard" mixture in the complex therapy of patients with hereditary pancreatic enzyme deficiency, cystic fibrosis

Due to the special importance of food in the emergence of acute intestinal infectious diseases and bacterial food poisoning, special attention is paid to the microbiological purity monitoring of food raw materials and food products. Ionizing radiation processing of food – is a promising technology for combating both microorganisms causing spoilage and pathogenic and opportunistic microorganisms – pathogens of dangerous diseases. However, work with vegetative forms of these microorganisms to study the effects of ionizing radiation is difficult because of the need to use in experiments only actively growing culture, which is sensitive to various environmental factors. When studying the effect of ionizing radiation on the microflora of food products, this study describes the investigation of the possibility of using as a test-culture the ascospores of the fungus Aspergillus fischeri instead of vegetative forms of pathogenic and opportunistic cultures. Ascospores of the fungus Aspergillus fischeri are used as a test culture in the development of pasteurization regimes of fruit and vegetable products. A. fischeri ascospores have been shown to have higher resistance to ionizing radiation in the range from 1 to 5 kGy at capacity 10 MeV in comparison with Salmonella enterica, Escherichia coli and Listeria monocytogenes cells. Therefore, in the development of ionizing radiation food processing regimes it is recommended to use ascospores of the fungus A. fischeri as a test culture instead of vegetative forms of bacteria.

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

The solution of the problem of import substitution by creating domestic medications similar to foreign pharmacological efficacy and safety, especially given the availability of raw materials and high profitability of the target product, represents the current trend in the development of pharmacy. This fully applies to drugs based on betaine, the isolation of which was first proposed from the post-alcohol corn bard - a multitonous and cheap secondary raw material, obtained in production conditions using traditional alcohol technologies. A method for isolating betaine hydrochloride from a bard, including the original (separation into liquid and solid phases, removal of carbohydrates from the liquid phase, neutralization thereof) and known (separation from the liquid phase of betaine hydrochloride, liberated from glutamic acid, humic acids, metal chlorides) greater by 2-4 times the technological yield (0.4%). The task of establishing analytical indicators of the target product was carried out in comparison with the standard sample obtained from the tablets Acidin-Pepsin, imported to Russia from the Republic of Belarus. Both test samples (the target product and the standard sample) are characterized by their identical physical and chemical characteristics (description, solubility in water and alcohol, pH 1% of aqueous solutions), positive results of authenticity reactions (thermal decomposition, precipitating with copper (II) ions and silver nitrate), quantitative content (respectively 99.2 and 99.9%). The high technological yield of betaine hydrochloride isolated from the post-alcohol corn bard, identical to the standard sample for the most important analytical indicators, creates the prospect of solving the problem of import substitution of the drug "Acidin-pepsin", which requires the need for in-depth preclinical testing.

In this paper, the features of obtaining a Co-Mo/Al2O3 catalyst to synthesize carbon nanotubes (CNTs) by thermal decomposition were studied. It was revealed that the duration of the pre-catalyst thermal decomposition stage in the process of developing a metal oxide system has a significant impact on its activity in the synthesis of carbon nanostructured materials by chemical vapor deposition (CVD). It was proved that an effective catalyst for CNTs synthesis can be obtained by through thermal decomposition of the pre – catalyst, without calcination of the metal oxide system. The use of the Co-Mo/Al2O3 catalyst, synthesized in such a way, in the CVD process makes it possible to reduce the cost of synthesized CNTs. Using scanning electron microscopy, it was shown that the size of the grains, and specific surface area of the formed Co-Mo/Al2O3 catalyst depend on the thermal treatment conditions of the pre-catalyst. Under the conditions for the implementation of the pre-catalyst thermal decomposition stage (temperature, volume, duration, etc.), it is possible to contro not only the characteristics of the resulting catalyst (specific surface area, efficiency), but also the characteristics of the CNTs (diameter, degree of defectiveness). In the course of experiments, the optimal modes of implementation of the method for obtaining the Co-Mo/Al2O3 catalyst allowed forming a system with a specific surface area of ~ 108 m2/g. The use of the resulting catalyst in the synthesis of nanostructured materials provides a high specific yield of multi-walled CNTs with a diameter of 8-20 nm and a degree of defectiveness of 0.97.

Transition metals are complexing substances, that is why being incorporated into the sensor modifiers, they can improve detection discrimination. The method of piezoelectric microweighting was used to study the sorption characteristics of the films based on partially soluble phosphates of 3d-elements (manganese (II), iron (II and III), nickel, copper, zinc, chromium) and coatings bearing partially soluble ferrous salts (hydrated oxide, fluoride, carbonate, sulfide, phosphate). The salts were created immediately prior to analysis, with bee glue as a filming agent. The method of immersion sensors in suspension of the filming agent and partially soluble salt, that was kept homogeneous by ultrasonic bath, was recognized the best way of film formation. Sorption characteristics of the composed coatings of piezoelectric resonator were estimated by the area under sorption kinetic curve and by peak value of sensor oscillation frequency drop during analysis of equilibrium gaseous form received over pure substances (water, phenol, isopropanol, isobutanol, acetous acid, chloroform, benzene, toluene, acetone, ethyl acetate, ammonia, diethyl amine, triethylamine, tert-butylamine, benzylamine). It was possible to determine the identifying variables Aij, minimax values of those allow to detect individual substances in the mixed vapour. Modifier application of piezoelectric resonators of phosphates of different 3d-elements is more efficient than use of different salts of one element. The shortcoming of the proposed modifiers is temporarily stable amine (ammonia) complexation. Those analytes desorption from the films proceeds slowly, it is determined by the bond strength of complexes and takes from 2 to 6 hours. However, array of seven sensors, modified by phosphates of transition metals of group IV, allows to detect oxygen- and nitrogen-based compounds vapours in the mixed vapour as well as to detect ammonia, diethyl amine and triethylamine individually.)

The majority of high technologies which are indicators of the level of development of the industrial production in the advanced countries are inconceivable without graphite use. The bulk of graphite is imported into Russia from abroad. Enormous resources of crystal graphite are concentrated in ore deposits of the Jiamusi-Hankaiskaya province with submeridional strike towards the adjacent territories of the South of the Far East of Russia and the northeast of China. There are features of Dalnerechensk group (with Filinskoye being the largest of them), deposits of of Lesozavodsk group (Tamginskoye, Turgenevskoye) and graphite-ore giant of Liumao Mashan group of the Heilongjian province in the Northern, central and Southern sides of this province respectively. A characteristic feature of the graphite ores of these objects is the abundance of inclusions of quartz, native metals, intermetallic compounds. Using the deposits of the Lesozavodsk group as an example, the possibilities of extracting high-purity graphite from them were investigated. The results of the research of the conditions of the purification of the natural graphite with the usage of the processes of the hydrodifluoride technology are given. The interaction of the major impurity elements of the concentrate with NH4HF2 resulting in the formation of the complex fluorine ammonium salts and simple fluorides is established to occur during processing of the graphite concentrate with ammonium hydrodifluoride. Conducting the fluoridization with usage of 20 percents of surplus of NH4HF2 has been found to allow reaching the complete fluoridization of the impurity components which are present in the graphite. The complex fluorine ammonium salts and the fluorides of alkaline metals have appeared to be removed from fluoridated concentrate by means of the water leaching. As a result of the experiments, the foundations for the introduction of promising industrial hydrofluoride technology for the purification of natural graphite from impurities have been created. The application of the developed basic scheme for the production of high-purity graphite opens up wide prospects for the deep processing of graphite ores in the deposits of Primorye

It should be borne in mind that the global changes taking place in the world have led to significant innovation changes in financial institutions, one of the main mechanisms in the information economy, and have had a significant impact on the rapid development of the banking sector and the specialization of modern requirements. Proper regulation of market relations has always been a private and public sector. In particular, the study of the globalization processes and the problems that arise as a result of the activities carried out in the banking sector are on the agenda. The elimination of problems in the banking sector and further development and improvement of the service sector will always remain relevant. The new requirements for economic conditions to adapt to the requirements of the modern era come in parallel, respectively. To apply new banking products, strategy and policy based on the bank's marketing service information and materials should be prepared. Bank's strategy and policy should be formulated specifically in the plan for preparation, supply and sale of banking products. Each bank should make decisions on modification of the banking product based on marketing research and develop a long-term business plan for the introduction of new banking services. High level of production relations dynamics, special attention to the formation of commodity-market relations, necessitates the development of a clear tactic and strategy for modern monetary and credit policy and banking business management. Modern analysis and monitoring indicate that the institutional economic problems arising from monetary policy can be resolved either through the level of credit investments, concentration of bank capital, the average interest rate on loans and deposits, the ability to attract resources or many other factors. In the context of new economic relations, modeling based on mathematical statistical methods, and expert opinions should be used in the development of the scenario of banks behavior.

The economic security of a state, its subject, and also a single organization is largely determined on the basis of the assessment of individual components of economic security. They are financial, intellectual and personnel, technical and technological, political and legal, environmental, informational, power components. A special place among the elements of the economic security of the region belongs to the investment factor, the magnitude of which is influenced by many factors from various fields of activity. The level of influence of factors on the investment potential of the Voronezh region is considered in the presented work. The article reflects possible methods for assessing investment attractiveness, among which the rating method and the method for evaluating individual statistical indicators are highlighted. The advantages and disadvantages of each of them are considered. In conducting the study, the authors used the analysis of statistical indicators, which allow assessing both the investment potential of the region and the investment risks that inevitably arise during the implementation of projects. As a result, industrial, labor, consumer, infrastructural, financial, institutional, innovation and resource potential of the Voronezh region, as well as economic, social, criminal and environmental risks were analyzed. For all the studied indicators, growth rates were calculated, indicating an increase or decrease in the investment attractiveness of the region over time. According to the results of the work done, it was noted that, despite the instability in changing some of the factors studied, the Voronezh Region occupies a worthy place in the Central Federal District (CFD) in terms of investment attractiveness and is the leader in terms of financial investments in the economy.

The efficient financial management in profit organizations are the getting their specific values of basic performance indicators (efficiency criteria), which characterize the solvability, financial capability, profitability of the economic agents. It’s not correct to use standard values estimating the efficiency of small and medium-sized companies’ financial management, being that such enterprises carry on business in the specific industry (there are not the diversification of business) in one specific region, having a small range of activity and sales. This determines the fundamental inequality conditions and objective preconditions their business, being reflected in financial status and results. The research takes into consideration the industry and regional environmental features, using the financial data reporting of profit-making small and medium-size enterprises of the Volgograd Region, which do business in distributive trade, manufacture, building and construction sector. Logics of research based on reference approach to estimate the efficiency of financial management: the values of basic performance indicators of enterprise getting profit a long time in spite of changing in the region’s economic climate, should be taken as the target values corresponding to efficient financial management. Based on research numerical values of industry-specific performance indicators were got. Those indicators are not equal to standard values. The target level of financial indicators serves as a guidemark for small and medium-sized companies to get the efficient financial management and be reaching profitability.

The livestock industry is an important structural element of the effective functioning of the meat subcomplex and the whole agroindustrial complex as a whole. In this sphere of management, about half of the gross agricultural output is produced (in 2017 – 48.7%). Held reform, transformation of agricultural sector in the 90-ies of XX century had a significant impact on the course and direction of this industry segment (violation of the integrity and structure of the gap and the loss of intra - and inter-industry linkages, illegal privatization, as a consequence, the recession and the bankruptcy of many companies). This situation has been stabilized and the industry has acquired a positive trend of development recently (6–7 years) after the adoption and implementation of targeted programs in the field of agriculture and food market. At the moment, modern domestic animal husbandry is developing at a fairly steady pace, but there are also systemic problems: price disparity; low resource efficiency; high depreciation of production assets and means of circulation; shortage of free cash and low availability for large credit loans; lack of highly qualified specialists; lack of implementation of mechanization and automation systems; feed supply problems. It is worth noting that this range of problems is not widespread, but they occur in many livestock farms. All this requires modern production management and public administration to take effective measures to modernize industrial enterprises. In this context, the state should create optimal conditions for fruitful interaction between investors and potential customers, act as a moderator, guarantor and insurer of the fulfillment of all obligations and agreements. It is also required to subsidize the reimbursement of costs for technical and technological re-equipment of the industry from the Federal (20–35%) and regional (20-25%) budgets; to create effective sales channels; to support projects in the field of breeding and breeding work; to continue to pay subsidies to compensate for part of the cost of increasing the number of livestock; to justify a clear action plan aimed at implementing projects in the field of modernization and reconstruction of the sectoral sphere of meat livestock for the period up to 2025; to develop a system of measures and to intensify the process of creating livestock industry associations in the regions on the basis of integration and cooperation approaches.

The results of the study of the possibility of assessing the economic effectiveness of the "environmental health" of the region are presented. A new content of the concept of “ecological health” of the region is proposed, is a state in which all systems of the region perform their functions and allow achieving a balance, of dynamic equilibrium with the environment. The main functions (economic and environmental) are identified and the environmental health criteria of the region are identified: the implementation of environmental protection costs (adequacy, dynamics), the increase in financial results (possibly due to the operation of environmental facilities), the availability of specialists in the field of environmental and economic management, research and developments aimed at protecting the environment, the possibility of selling "clean" environmentally friendly products, the implementation of "clean" technologies and the use of “clean equipment ”, investing in fixed assets for environmental protection measures (treatment facilities), measuring and evaluating environmental and economic efficiency, measuring and assessing damage, pollution charges, tax planning; measurement of waste, emissions, effluents; assessment of the level and dynamics of their disposal, use, measurement and assessment of environmental parameters, the possibility of monitoring (technical means of monitoring and evaluation); measuring the "quantity" of environmental health. The results of an attempt to assess the economic efficiency of environmental health in three regions of the Southern Federal District: Astrakhan, Volgograd and Rostov regions on the basis of known statistical indicators are presented. It is determined that the indicators currently used are of a "symptomatic", not a "causal" nature, to assess the effectiveness of environmental current and capital costs, do not allow to determine the necessary level of environmental and economic efficiency. The analysis of scientific publications on the assessment of the ecological state (ecological health) of the region is carried out. It was revealed that in most scientific developments the same “symptomatic” indicators are used that do not allow an objective assessment of the economic efficiency of “environmental activities”. The necessity of forming an analytical platform of indicators of economic efficiency of the ecological health of the region is substantiated.

The paper substantiates the need for the use of integrated methods of research and quality management in the trading enterprise – the model of attractive quality N. Cano and QFD (Quality Function Deployment) analysis, which can be quite used as strategic approaches in the concept of TQC (Total Quality Management (technological)). The authors prove with the help of practical studies that in decision-making to improve competitiveness and improve the process of creating a product (service) requires a methodology that will not only form a matrix of customer preferences and determine the degree of sensitivity to different characteristics of quality, but also to translate the request into the language of technology. For testing these methods improve the quality of the selected company Servismaster LTD is employed in the service sector are technically complex equipment in Agro-Industrial Complex market. This area is a dynamically developing industry and the problems of quality and competitiveness in the market of agricultural machinery are very relevant. A deep understanding of customer needs is necessary to ensure a high level of service for technological products. The result of using model H. Kano has become the differentiation of different characteristics by types for regular customers, providing large orders to the trade organization on the terms of trust. Structuring of quality functions allowed to develop management solutions for quality management of service processes in the enterprise. The conducted research with the help of complex methods and methodology of improving the quality of customer service Servismaster LTD allowed to determine the requirements of consumers and correlate them with the parameters of the processes of the trading company, which in the future will allow to develop the necessary solutions to improve the competitiveness of the enterprise.

The article describes the essence of lean manufacturing technology and the main tools for its implementation and implementation. Through the use of the simplest “lean manufacturing” toolkit, the management of enterprises forms a vision of a specific result for employees, a change in conscious thinking, which in turn, in the future, will allow integrating into the production and management process more complex elements of “lean manufacturing”. It should be noted that a separate tool "lean production is responsible for solving a specific task or part of it, while their integrated practice ensures the achievement of planned indicators. A high level of performance in various areas of business is determined by the introduction of lean technology into various fields of activity. The proposed management model the introduction of "lean production" takes into account the fundamental basis of the concept, taking into account the situational conditions, in which the subject of management operates. The key element of this model reflects the philosophical aspect of the essence of "lean production" strategic orientations, partnerships, improving the professional level of workers, continuous learning, identification and problem solving. Harmonization of the overall concept and goals in the proposed model specifies the applied technology tools “Lean production.” To assess the effectiveness of the introduction of technology in the activities of the enterprise, Xia formation visual graphic elements can compare the results of one subject as relatively different calendar periods, and in terms of comparing two or more business entities. By optimizing resource management through the integration of lean manufacturing technology, an enterprise significantly increases cost savings, improves production performance

The purpose of the research is to analyze the needs for supporting developed systems of energy storage and storage systems. The analysis of the main global global challenges and challenges associated with the prospects for the development of energy storage and storage systems in Russia. Energy storage and storage technologies in the leading countries for the development of this energy industry (European Union countries, USA, China). Recommendations are formulated to ensure the possibility of creating energy storage systems in Russia. Scientific novelty lies in the development of theoretical and methodological provisions of a system for stimulating the development of energy storage and storage technologies, based on experiments with a high level of technological development in the energy sector, capable of setting and achieving strategic technological fronts of state development. Energy industries, including industry development programs and corporate documents of energy companies; in support of projects for the implementation of initiatives for the development and development of energy storage systems; in the process of developing educational programs in the field of energy and cooperation projects.

Suggestions are given on the need to develop the organization of investment activity in agriculture, especially in its most vulnerable sectors. It is proved that investment activity should be carried out continuously, that is, permanently reproduced. It is proved that the permanent process of reproducing forms of capital, turning investment into capital gains and their full compensation has its own specifics in agriculture due to its exposure to specific factors that are highlighted and listed. The approaches to the organization of investment activity of Russian and foreign scientists and economists are investigated, regional features of the organization of investment activity in the Voronezh region are revealed. It is proposed to consider the vegetable growing industry as a driver for the development of agriculture in the region based on the organization of investment activity. A brief description of the vegetable growing industry is given, the general, sectoral and organizational-economic features of the functioning of vegetable growing organizations that affect the process of reproduction of investment activity in them are identified and systematized. The investment climate of the region, the directions of the state program for the development of vegetable growing, investment projects laid down by the investment strategy and the strategy of socio-economic development of the region in terms of the industry under study were studied. The conclusion is drawn on the possibility of developing regional vegetable growing through regional support (benefits, compensation) and the promotion of investment business. This will increase the production of vegetables both for domestic consumption and for export..

Situational approach in management does not lose its relevance for a hundred years. During this time he constantly developed, being a part of various concepts, methodologies, methods, techniques and other forms of theoretical and practical implementation of scientific thought in different areas of human activity. The results of the analysis of scientific sources in the article over the past eight years confirmed the presence of the situational approach unlimited development potential. As one of the ways to develop the situational approach, the authors propose a new method of evaluation and management decision-making problems of a situational nature in the enterprise. In contrast to the existing methods, the proposed method is characterized by a high level of efficiency and versatility. The methodology provides decisions to the problems of situational nature of the three categories of complexity. For each category there are special forms in the form of different hierarchies. To reduce the number of possible errors and improve the efficiency of the methodology implementation, a special algorithm, as well as the necessary instructions for users, have been developed and presented. In addition, various information technologies are provided as tools for the implementation of the methodology. The method of analysis of T. Saati hierarchies was used as the core of the new method. The method of decision-making by Benjamin Franklin was adopted as a complement of the method. The final part of the article presents the results of testing the proposed method. In the majority of users of a technique really noted its universal and express properties. Thus, according to the results of testing at the enterprises, the technique is recognized as effective and viable.

The main indicators of the innovative development of the Russian Federation are considered on the basis of the data presented in two regulatory documents developed in 2008 and 2011. The indicators cover a wide range of areas of socio-economic development, and their values should be achieved by 2020. However, the targets of macroeconomic indicators laid down in the documents at the current moment of time are seen to be overestimated. The analysis of the main achievements in the field of innovative development of our country over a ten-year period is carried out. For the analysis, a set of statistical data published in various sources was used, as well as the values of target macroeconomic indicators published in the concept and strategy. Based on the assessment of indicators and their deviations, an analysis is made of the success of the innovative development of Russia in various areas - from the development of the high-tech sector to the publication activity of the authors. Based on the results obtained, it was concluded that these or those target values of macroeconomic indicators have been achieved at the current time and an assumption about achieving these values by 2020. In addition, based on the analysis, it was determined which of the three options for innovative development our country is implementing at the present stage. The main reasons that prevented the experts and the Government of the Russian Federation from reaching the main target indicators of the concept and strategy and transferring our country to “innovative tracks” are summarized.

Some aspects of business value management are considered. Important attention is paid to the management of the tax burden and its impact on the level of economic security. Taxation is a combination of economic (financial) and legal relations, reflecting the compulsory, irrevocable and gratuitous withdrawal of part of the income of legal entities and individuals to the state budget and local authorities. A company’s expenses are recognized as a reduction in economic benefits resulting from the disposal of assets (cash, other property) and (or) the occurrence of obligations, which leads to a decrease in the capital of this company, with the exception of a decrease in deposits by decision of the participants (property owners), and therefore for an economic entity taxes represent a significant part in the structure of all its expenses. Competent tax planning using legal methods of tax optimization contributes to the successful conduct of business in a modern market. On the example of a large business association, the analysis of indicators of the tax burden on basic taxes in dynamics over a number of years is carried out and conclusions are made about the effectiveness of tax planning.

The issue of defining concepts and developing terminology is fundamental in any science. Definitions and terms influence the final results of research. Currently, a large number of diverse approaches to the interpretation of the concept of “economic security” are presented in the scientific literature, while the content of each analyzed term reflects one or another approach of the author. Given the dynamic growth of objective interest in the requirements and practical aspects and issues of ensuring economic security, the systematization and development of the methodological apparatus for ensuring economic security, according to the authors, is a priority of scientific research. The results of a study on the substantiation of a methodological approach to conducting a terminological analysis of key concepts on the example of the maxim "economic security" are presented. This approach offers a five-step gradation of terminological constructions and allows you to highlight the key factors that most fully and accurately characterize the concept of economic security, as well as give an author's definition that meets the criteria of significance. The methodological approach is universal and can be used for terminological analysis of scientific categories both in the field of economic security and in other scientific fields.

The issue of definition of concepts and development of terminology is very important in any science. Definitions and terms that underlie reasoning affect the final results of research. Any term is based on one or another approach or the author’s attitude to the problem under consideration. Currently, a large number of diverse approaches to the interpretation of the concept of "economic security" are presented in the scientific literature. However, all of them give very inaccurate and scattered representations, in particular, they do not reveal the essence, and nature and functions of the phenomenon under study. In the context of dynamic growth and requirements related to ensuring economic security, the systematization and development of a methodology for hardware support of economic security, according to the authors, is a priority of scientific research in the field of economic security. The article presents the results of research on the development of regional development strategy taking into account the priority factors of economic security. In contrast to the original methodological concept, where the analyzed definition is decomposed into its components (defining, developing, clarifying and supplementing the attributes), in the case of the definition of “economic security”, the authors came to the conclusion that it is necessary to introduce an additional factor - a concrete attribute, since the studied maxim differs very much complex and branched structure and contains a large number of characterizing concepts. Based on the results of the study, as well as the experience obtained by the authors, the directions and recommendations for the formation of the economic security strategy as an integral and system-forming part of the overall strategy of socio-economic development of the region are proposed