The analysis of the influence of the main factors on the kinetics of the drying process of fermented wheat raw materials in a vibro-boiling layer is presented. The purpose of the study is to study the influence of the main technological parameters on the kinetics of the drying process of fermented wheat raw materials in a vibrating boiling overflowing layer at atmospheric pressure. The main factors affecting the drying process were selected: the temperature of the drying agent supplied to the dryer, the speed of the drying agent, the vibration amplitude of the gas distribution shelves, the vibration frequency of the gas distribution shelves. The influence of temperature and air velocity on the drying process of raw materials, the influence of the amplitude and frequency of oscillations of the gas distribution grid on the kinetics of the drying process of the fermented product, as well as the influence of the specific load of the product on the process of moisture removal are shown An analysis of the curves shows that with an increase in the amplitude of the oscillation, it reduces the drying time, and an increase in the frequency of oscillation of the shelves contributes to a decrease in the drying time. In this case, a uniform increase in the drying intensity is observed over the entire range of the amplitudes considered. An increase in the oscillation frequency of the gas distribution grid also helps to reduce the duration of the drying process of fermented wheat raw materials. It should be noted that the amplitude of the oscillations more strongly affects the decrease in the drying time of the raw material than the frequency Thus, we concluded that in the intervals under study the changes in the amplitude and frequency of vibrations of perforated shelves on the drying process of fermented wheat raw materials are more strongly affected by the amplitude of vibrations. In addition, when choosing vibration parameters, the specific load of the material on the grate and its initial humidity should be taken into account..

The influence of pressing conditions on the process nature and the resulting product quality was investigated in the article. This makes it possible to more deeply evaluate and understand the pressing process physics. The objects of research were safflower seeds, safflower oil and oilcake. The objects under study have various physical and technological properties that affect the pressing process, therefore, the study of these properties will help to choose the optimal modes of the pressing process in the ultrasound field, as well as to develop the design of a plant for pressing safflower seeds. To increase the oil yield, one can use the husk when adding it to the bulk of the product. The optimal moisture content range of safflower is 8-10%, which provides the minimum residual oil content and, therefore, the maximum oil yield was determined during the analysis of graphic dependencies. According to the data obtained during the experiment, graphical dependencies were built: on the speed of the screw shaft at the exit of vegetable oil; pressure in the chamber on the size of the annular space for the output of the oilcake. After analyzing the graphical dependencies, one can conclude that an increase in the rotational speed of the screw shaft leads to an increase in temperature, and this happens faster for a product with lower moisture content due to an increase in the friction coefficient of the mixture on the screw and the camera body. A numerical and graphical optimization model for predicting the optimal level of input factors and obtaining the maximum yield of safflower oil in relation to the initial mass of raw materials in% was proposed. The optimal intervals of the input parameters, such as the oscillation frequency, the oscillation amplitude, the pressure generated in the press chamber, were determined in the work..

In order to obtain cookies for baby food of a given composition, including under conditions of cavitation effects, the principles of stabilization of the stages of preliminary preparation of raw materials and basic technological operations have been developed. To obtain two-phase systems during preliminary preparation of raw materials, a set of technological methods has been developed: disaggregating flour under aeration conditions with a decrease in viscosity by 47% and a density of up to 340 kg/m3, transfer of solid fat components to a plasticized state with a decrease in density by 20%, swelling of egg powder with restoration to a state of melange, obtaining a 50% solution of malt extract with a decrease in viscosity. The creation of a set of technological methods allowed to increase the stabilization of the preparation of the suspension, separated into a separate technological stage, and emulsions, which provide a decrease in density and viscosity, an increase in dispersion and uniform distribution of components in them. The proposed method of feeding granulated sugar into a suspension of 40-60% and the remaining amount in the emulsion under the conditions of application of cavitation influences reduces the average particle size of the solid phase from 25 to 6 microns and increase their number by 65 times while maintaining weight. This increase in the concentration of particles of the solid phase creates conditions for the formation of adsorption layers of moisture around the particles of the solid phase and the osmotic binding of moisture to control the degree of swelling of the flour. The recipes for the children's assortment of sugar cookies have been developed with specified quality indicators obtained under cavitation conditions, with a total sugar content of not more than 22% and fat not more than 18%, which corresponds to a yellow color indication, and with a salt content of 0.3 g/100g – corresponds green indication.

Chlorella sorokiniana is a promising species for cultivation both in the laboratory cultivator and on an industrial scale. Its biomass is the source of many valuable components, including plastid pigments, which have high antioxidant activity. The metabolism of Chlorella sorokiniana is subject to change under the influence of various cultivation conditions. With dosed ultraviolet radiation, a compensatory increase in the synthesis of carotenoids is possible, which prevents oxidative stress. The cultivation of C. sorokiniana (strain 211-8k) was carried out in various conditions of illumination: the control version – illumination with a fluorescent lamp; option 1 – dosed periodic ultraviolet exposure every day for 15 min (spectral region of the light flux 280-315 nm (UV-B), intensity 1300 Lux) and further illumination with a fluorescent light; option 2 – ultraviolet irradiation for 30 min (spectral region of the light flux 280-315 nm (UV-B), intensity 1300 Lux) in the stabilization phase. Periodic ultraviolet irradiation negatively affects the growth of C. sorokiniana population, which manifests itself only on the 9th day, the biomass yield is significantly reduced. A single UV exposure for 30 minutes leads to a slight decrease in the yield of air-dried biomass, which can be compensated with a further increase in population. Periodic ultraviolet exposure leads to an increase in the synthesis of carotenoids, the yield in terms of dry biomass exceeds the control sample by an average of 30%. A single ultraviolet irradiation for 30 minutes in the stabilization phase leads to a decrease in the content of both chlorophyll and carotenoids in the biomass. Microscopic examination of microalgae populations showed that ultraviolet exposure leads to the appearance of cells with signs of apoptosis: large cells with large vacuoles, a condensed nucleus, and bleached chloroplast. A further direction of the study is the selection of conditions allowing to increase the yield of carotenoids with minimal loss of microalgae biomass.

Analysis and assessment of the level of biological risks in the production and processing of food. The collection and analysis of information about the epidemiological and epizootological situation was carried out in the Ryazan region. Research results can be used by medical and veterinary institutions, as well as agricultural enterprises in the region. The dynamic and level of biological risks were analyzed over 10 years. It is concluded that, in accordance with the epidemiological and epizootic situation, out of 30 registered over 10 years in the Ryazan Region, biological risk factors are very high in 3.33% of the considered factors (Mycobacterium tuberculosis - Mycobacterium tuberculosis, M. bovis, M. avium), there are no high-risk factors, 13.33% of the considered factors have an average risk level (Staphylococcus aureus, subfamily helminths, echinococcin, Ascaris lumbricoides and Enterobius vermicularis), a low risk level is typical for 33.34%, very low - for 50 %, According to the results of research, medical and veterinary institutions are developing a set of measures to minimize and control them: conducting diagnostic (including laboratory tests), quarantine, treatment and prophylactic, disinfection, deratization and disinsection measures iyatiy.

To evaluate the effectiveness of the “Enzimsporin” probiotic preparation together with grass meal from Jerusalem artichoke green mass for feeding young rabbits, 200 French “Hypharm” rabbits (males) rabbits (males) were selected in the conditions of the “Lipetsk rabbit” LLC industrial complex, which are 45 days old on the principle groups – analogues were divided into 2 groups. Fattening was carried out until the age of 105 days. Rabbits of the 1st group (control) received mixed feed without additives, rabbits of the 2nd group were additionally injected with the probiotic preparation “Enzimsporin” 1.0 g/kg of mixed feed and a sorbent-toxin neutralizer “Fungistat-GPK” 2.0 g / kg mixed feed along with grass meal from green mass of Jerusalem artichoke in an optimally selected dosage of 15% by weight of the mixed feed. Upon reaching the age of 105 days, rabbits of the 1st group (control) were characterized by live weight, which was less than the weight of individuals of the 2nd group - by 284.0 g or 9.80%. The safety of the livestock in the control group was 90%, in the 2nd group 100%. An analysis of the morphological composition of rabbit carcasses showed that the use of the studied feed additives contributes to a more intensive growth of muscle tissue and an increase in the quality indicators and nutritional value of the obtained raw meat. Thus, the “Enzimsporin” preparation together with herbal flour from the green mass of Jerusalem artichoke is a promising product from a number of probiotics used in animal feeding and can increase the productivity and quality of rabbit meat.

Infrared (IR) spectroscopy is currently one of the main methods for the analysis and identification of organic compounds. The method is based on passing infrared radiation through the object under study, which entails the excitation of molecules, forcing them to make oscillatory movements. During this process, a decrease in the intensity of light passing through the sample is observed. Absorption occurs at long waves, the energy of which is comparable with the excitation energy of vibrations in the molecules under study. This indicates the presence in the molecules of samples or functional groups. Thus, you can predict and find out about the possible structure of the substance. The authors of the study proposed a method for producing a collagen-containing base. The selection of the concentration of organic acid makes it possible to obtain a product with the necessary characteristics. The main objective of the experiment is to characterize the structural changes in the collagen fiber in the process of obtaining collagen hydrate. Infrared spectra were obtained at each stage, starting from the initial sample and ending with the final collagen hydrate. A comparative characteristic of the collagen molecules of the initial and final samples allows us to conclude that the aggressive medium in the process of hydrate production does not in the least damage the native structure of collagen fibrils. In the process of obtaining collagen fibers, they are released. Subsequently, the collagen bases were homogenized in a medium with distilled water, using the ratio: one part of the mass of processed silver carp skins and three parts of water. Obtaining an emulsion with high hydrophilicity, which creates the conditions for use in various forms in the food, cosmetic and medical industries.

An unconventional method of improving the quality of kefir is presented, the essence of which is that a normalized mixture was passed through a semi-industrial magnetotron at a speed of 5 cm / s and a magnetic induction of 40 mT. As a starter culture, two-day aging fungus was used. Viscosity was determined on a Geppler viscometer, carbon dioxide was determined by the level of liquid raising after heating, and volatile fatty acids were determined by steam distillation. The growth of microorganisms was evaluated by plating on solid nutrient media. A micro picture of kefir samples shows that in the experimental version there is a slight increase in the size of yeast cells and partial adhesion of coccal cells on the surface of the yeast. The positive effect of a constant magnetic field on the growth and development of microorganisms is determined. It has been established that magnetic processing of milk has a positive effect on the organoleptic characteristics of kefir. So, in kefir along with a more pronounced sour-milk taste and aroma, a more pronounced and characteristic for kefir nibbling taste is noted. A close relationship has been established between taste and consistency, which in experimental samples blends perfectly with the guest characteristics of the product. The positive effect of a constant magnetic field on kefir quality indicators is explained by the increased transport of nutrients through the cytoplasmic membrane. The water contained in kefir undergoes structuring, the sizes of water dipoles are reduced, and together with nutrients it is more easily transported through the cytoplasmic membrane, providing comfortable conditions for the development of cells.

Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.

When choosing metal packaging for canned tomatoes and in tomato pouring, it is advisable to take into account their corrosiveness, since corrosion of the inner surface is one of the factors affecting the quality of products during storage. To rationalize corrosion testing of metal packaging and materials, it is advisable to use model media instead of food products. It should be borne in mind that, due to the presence in the composition of products of substances that affect the corrosion rate, the corrosiveness of the model environment and the product may vary. The corrosion kinetics of canned tinplate (ELC) in tomato juice and in an aqueous solution containing oxalic and citric acid was studied. The composition of the model medium (0.4% citric acid + 0.3% oxalic acid) was selected based on the results of previous studies. The uniform corrosion rate of ELC was measured by the polarization resistance method, the pitting corrosion rate was measured by zero resistance amperometry. The measurements were carried out using an Expert-004 corrosion meter in automatic mode. The mass of the tin coating on the contact surface of the ELC is 5.5–5.7 g/m2. According to the results of the studies, it was found that the kinetics of the rate of uniform and pitting corrosion of the ELC when interacting with tomato juice is similar to the kinetics of the process when interacting with a model medium. For both the model environment and tomato juice, the corrosion process is uniform - the average stationary pitting rates are 7.5-7.6 times lower than the corresponding values for uniform corrosion (for the model environment – 2.73 and 20.46 ?m/year; for tomato juice - 1.12 and 8.54 ?m/year). At the same time, the corrosiveness with respect to ELC for tomato juice is 2.4 times less than for a model medium. Thus, it is advisable to use a two-component model medium containing 0.4% citric and 0.3% oxalic acid for corrosion testing of metal packaging and materials, taking into account the correction factor.

The expediency of using a hypertonic solution of sucrose 60% obtained as a result of osmotic dehydration of berry raw materials for the production of marmalade products is shown. As structure-forming agents, polysaccharides of natural origin were used: agar-agar, sodium alginate, and carrageenan. Organoleptic indicators were determined in the obtained samples of food systems: appearance, texture, taste and smell, structural-mechanical and physico-chemical characteristics of the obtained samples: water activity, jelly strength and melting point. As the results of the study showed, the strength of jelly marmalade ranged from 1390.62 (Sodium Alginate 650 CPS) to 25507.6 Pa (Agar-agar + Carraginan BF 30 Clear). The mass fraction of moisture in the samples ranged from 25.88 (Agar-agar + Sodium Alginate 650 CPS) to 39.10% (Agar-agar + Carraginan WR-78), water activity from 0.598 (Agar-agar + Sodium Alginate 650 CPS) up to 0.759 (Agar-agar + Carraginan BF 30 Clear). The introduced builders had a positive effect on the structure of the obtained samples and organoleptic quality indicators. All images had a pronounced strawberry aroma and taste without extraneous odors and smacks. The color of the obtained images had a red gamut from light red to dark brown. The expediency of using a hypertonic solution of sucrose after osmotic dehydration of berry raw materials in combination with natural polysaccharides in order to form a structural matrix of a food system of various strengths, namely for the production of marmalade products and thermostable filling for use in confectionery production, has been revealed.

Various ways of innovative technologies applying for the development of bread using whole-wheat flour of different wheat grades were investigated in this article. Cavitation and ion-ozone technologies were used as innovative technologies. Wheat grades III, IV and V, as well as off-grade wheat were used during the study. When determining the quality of wheat grains, the amino acid composition of proteins is of great importance. Therefore, the total amino acid composition of wheat samples was determined. Bread baking using innovative technologies was carried out on the basis of the Almaty Technological University. The photos of the obtained bread products using innovative methods from whole-wheat of different grades were given in the article. The resulting bread products were investigated by organoleptic, physico-chemical and some rheological indicators. According to the results obtained, the use of cavitation and ion-ozone processing plays a decisive role in assessing the quality of bakery products, and the wheat grade from which the bread was baked has also a significant effect. The obtained bread products in comparison with the control sample had higher organoleptic characteristics; for a number of physicochemical and organoleptic indicators, a sample of bread from whole-ground wheat of grade III appeared to have more favorable characteristics. According to the results of the research, it can be stated that the use of cavitation and ion-ozon processing, together with the targeted use of a certain wheat grade, can give more attractive results of the obtained bread products in comparison with the control sample.

Quinoa is an unconventional agricultural crop for Russia, however, experiments on its cultivation have successfully completed in the Krasnodar Territory. A study of the possibility of using this cereal in Russian catering enterprises is under development. Quinoa cereal surpasses traditional Krasnodar rice in almost all indicators of nutritional and biological value: in the content of essential amino acids, polyunsaturated fatty acids, vitamins and minerals. Studies have shown that quinoa cereal differs from Krasnodar's rice in the increased content of all amino acids: essential – by 3.38, replaceable – by 3.38 g per 100 g of product. The following amino acids are present in the largest amount in quinoa: arginine (6.8%), lysine (6.2%), isoleucine (6.8%), aspartic acid (12.8%), glutamic acid (11.4%) , proline (6.9%), glycine (6.8%). The share of the daily rate of fat (84 g) for rice and quinoa is 0.2 and 2.3%, respectively. Quinoa cereal contains more vitamin A, thiamine, riboflavin, pantothenic acid, pyridoxine, folates, tocopherol, and betaine in rice. An increased content of iron, manganese and zinc was also noted. After analyzing the biological and physico-chemical parameters, we can conclude the feasibility of introducing new raw materials into the assortment of catering products, since quinoa cereal is not inferior to traditional rice cereal in its technological properties, it can improve the quality indicators of ready-made dishes. An analysis of the assortment showed that in the Yekaterinburg market in health food stores and online stores specializing in the delivery of healthy food products, the quinoa assortment is represented quite widely.

Saccharomyces cerevisiae yeast is used in the production of ethyl alcohol. The main requirements for yeast used in the production of ethyl alcohol from starch-containing raw materials: alcohol yeast used in the processing of starchy raw materials must have high fermentation activity; complete fermentability of sugars, resistance to metabolic products, resistance to the development of extraneous microflora. Proteolytic enzyme preparation Prolive BS Liquid was used as a source of protease. Kingphos enzyme preparation was used as a source of phytase. The effect of the enzyme preparations of the neutral protease Prolive BS Liquid and Phytase Kingphos on the fermentation activity of alcohol yeast Saccharomyces cerevisiae race XII was studied. The maximum fermentation activity is possessed by yeast cultivated on the wort, obtained using protease and phytase. The duration of the exponential growth phase in the experiment is 14–16 hours, in the control -18–20 hours. The exponential phase is described by the Mono equation. Compared to the yeast in the control, the yeast in the experiment multiplies more intensively, and by 14–16 hours of growth, about 170 million yeast cells accumulate in the culture medium, and the yeast in the control-about 95 million yeast cells by 18–20 h of growth. The specific growth rate was maximum in the logarithmic phase and amounted to 0.35 million cells / cm3 • h in the experimental samples and 0.25 million cells / cm3 • h in the control. It was found that the maximum accumulation of yeast cells was observed when the neutral enzyme Prolive BS Liquid was added to the wort with a dosage of 0.2 units. PS/g of starch and enzyme preparation Phytase Kingfos with a dosage of 0.5 units. FS/g of starch, the yeast cell content in mature yeast reached 170 million cells / cm3 by 16-18 hours of cultivation, the yeast has a high fermentation activity.

Marketing researches on studying of consumer preferences of products among respondents who regularly visit large trade networks of the city of Murmansk are carried out. It is established that currently canned goods are in steady demand, the buyer prefers canned products from traditional raw materials that have not undergone rigid heat treatment, but the use of fills is expected. One of the ways of satisfaction the growing demand is reorientation of the fishing industry to the use of low-profit fishing facilities, which include capelin. The analysis of data on catch capelin dynamics was carried out, it is established that stocks of capelin will increase. The technology of canned smoked capelin using pre-heat treatment of raw materials at low temperatures (soft modes of smoking) in comparison with traditional technology, or drying fish with the subsequent use of smoking gel to intensify the color and giving the required organoleptic characteristics to the final product. Established excellent organoleptic advantages and high nutritional value of canned capelin. Manufactured canned smoked capelin fit the safety requirements, in particular, the content of benzo(a)pyrene in manufactured canned capelin with smoking gel, 50 times lower than the maximum permissible concentration value for smoked fish products, and which fits the modern food safety requirements.

Possible risks associated with the accumulation and migration of mycotoxins during germination of crops are presented. The presence of an acceptable level of surface microflora of grain can, during germination, intensify the accumulation of mycotoxins, which later migrate into the finished product, making it dangerous for the consumer. It is noted that the process of germination of grain crops cannot be carried out without the stage of disinfection. Promising methods of grain disinfection using non-thermal effects of exposure and the results of our own research are given. It is noted that the concept of food safety in world practice today is aimed at preserving the main food ingredients and their properties. Thermal effects lead to an effective reduction in the development of microorganisms, but at the same time cause significant losses of thermolabile compounds and adversely affect the organoleptic, physicochemical and functional properties of the final product. Ultrasonic exposure, nanosecond electromagnetic pulses and exposure to cold plasma are proposed as disinfecting methods. The methods presented today are widely used in world practice. They allow not only to deactivate molds, but also to destroy the already formed aflatoxins in food products (use of cold plasma). Based on the foregoing, it can be said that the danger of pathogenic microflora ingress and aflatoxin accumulation in food products (especially whole grains) is still present, since even a minimal amount of them can cause global harm to public health, therefore, the search and development of new disinfection methods is an urgent problem modern production.

Fruits and berries contain a large number of biologically active compounds: vitamins, minerals, organic acids. Wines made from fruit and berry raw materials are not inferior to grape ones in biological value, and sometimes even surpass them. Currently, significant volumes of fruit wines are imported into the Russian consumer market from other countries. The production of fruit and berry wines is mainly limited to the European part of Russia, which negatively affects the pricing of drinks in other regions. In this regard, the development of the wine industry may be the production of blending fruit and berry wines, which will provide the population with quality products made from local fruit and berry raw materials at affordable prices. The production technology and research results of the obtained samples of fruit and berry blend wines from the fruits of Sunberry and mountain ash, wild strawberries with different sugar content in the recipe are presented. Samples of fruit blending wines were prepared according to classical technology. Physico-chemical quality indicators of the studied wine samples were determined in the interdepartmental educational and analytical laboratory of the Nizhny Novgorod State Agricultural Academy. According to the results of evaluating the organoleptic and physico-chemical parameters of the developed samples of fruit wines, sample No. 3 turned out to be the best, as it had a pronounced harmonious aroma, pleasant taste, had the highest content of vitamin C and dry substances, and scored the most points. According to the results of a scoring of the organoleptic quality indicators of the studied samples of blending fruit wines, the least points were observed for sample No. 1 (5.25 points). In connection with the detection by all tasters of deviations from the norm.

The results of the influence of a dry powder obtained from Antonovka apples growing in the Kursk region on the consumer properties of crispbreads in which whole wheat and rye flour were partially replaced with apple powder in the amount of 10, 15 and 20% are presented. The optimal content of dried apple powder in baked samples of crispbread was determined during the experiment by the results of a study of organoleptic and physico-chemical quality indicators of samples. To assess the quality of the developed samples of crispbreads, an expert method was used to determine the weighting factors of product quality indicators. In the course of the calculations for experts, the most significant indicator was taste; the second by weight - appearance; the third is smell; fourth is form; fifth – color; the sixth is a view in kink. During the study of organoleptic indicators using a point scale, the largest amount of points (28.8 points) was gained by a sample of bread with the addition of 20% apple powder (it replaced 10% whole wheat and rye flour, respectively). This sample had an appearance interspersed with flavors and the presence of minor bubbles; pleasant taste and smell characteristic of apples; uniform color; rectangular shape; layered, with uniform porosity, without swelling, hardening, traces of an unbreakable appearance in a kink. The study of physical and chemical parameters made it possible to establish that with an increase in the amount of the additive (Antonovka apple powder), the mass fraction of moisture and acidity increase due to dietary fiber and acids that make up the apple powder.

The results of the study of the natural sweetener effect from Stevia on the quality of two types of table semisweet fruit blended wine - from gooseberries and raspberries, gooseberries and black currants - in comparison with the classical recipe with sugar, are presented in the article. The recipes and the production technology of table blended fruit wine with Stevia extract as a sweetener were presented in the work. Stevia extract and sugar (control sample) were added after complete fermentation of sugars into dry wine material. The extract dose was 1.4 ml per 1 liter of wine material. Organoleptic and tasting evaluation of the finished product showed that wine with the addition of Stevia extract has good quality indicators, a pleasant taste without extraneous smacks. The sugar content was practically at zero point - 0.25 g / l in wine from gooseberries and raspberries, 0.28 g / l in wine from gooseberries and black currants. In the wine made by classical technology, the sugar content was 70.30 g / l and 71.10 g / l, respectively. The titrated acidity of the wine was within the requirements of the regulatory document and ranged from 9.0 to 10.9 g / dm3. The content of vitamin C and beta-carotene depended to a greater extent on the type of fruit and berry raw materials used. A higher content of ascorbic acid was noted in blended wine from gooseberries and black currants - at the level of 26.88–27.02 mg, beta-carotene - in wine from gooseberries and raspberries. The introduction of sugar or Stevia extract did not affect the values of these indicators much. According to the results of studies in the manufacture of blended fruit wines in order to reduce their calorie content and use as a functional product, the addition of Stevia extract is recommended

The most important area of any biophysical research is the study of the influx and conversion of energy in biological systems - bioenergy, which ensures the vital activity of the body. Analysis of the possibilities of stabilization of the human body from the standpoint of biothermodynamics is that it allows you to more fully and correctly assess the impact not only on biologically active substances, but also on human health. Analysis of the results of experimental and theoretical sources of biothermodynamics, the authors came up with the idea of positioning biologically active additives to the entropy component, which consists in the fact that drugs or surgery are required to treat a person. to any effect (reduction of chaos, therefore, a decrease in entropy). Important for understanding the thermodynamic approach to evaluating dietary supplements is that they do not increase the entropy of the system. The authors are convinced of the need to revise the paradigm for assessing biological activity (bioeffectiveness, biocorrective properties, functional capabilities) and the substances that underlie the transition from differential quantitative characteristics to an integral qualitative assessment of the overall effectiveness of oxidative processes in the body. This pattern of thermodynamics: a quantitative sign of nutritional status; the second law of thermodynamics as a qualitative characteristic of nutritional status

Ensuring public health is a task of national importance. One of the most significant factors that determine a person’s health and performance is nutrition. Dietary foods containing less sugar and carbohydrates, but more vitamins and natural substances, can significantly improve the health of the population, make agricultural technologies progressive and popular. The fruit and vegetable sector of the agro-industrial complex (AIC) is considered one of the most labor-intensive and energy-intensive sectors of the economy, since it plays a significant role in the process of providing the population with nutritious food. Preservation of vitamins and minerals, achievement of high consumer properties of food products obtained from vegetables and fruits, is possible with the help of new original processing technologies. Improving the processing industry, processing lines and the methods of preparing fruit and vegetable products themselves is becoming an important part of the development of the agricultural industry. The beneficial properties of pumpkin and the possibility of obtaining new products from it with high consumer and pharmacological properties are considered. The high content of pectin in the pumpkin fruits makes it stand out among gourds. It should be noted that pumpkin pectin does not have gelling properties, but has a beneficial effect on human metabolism. As a food additive that changes the consistency and taste, pectin allows you to solve the traditional problem of improving the consumer properties of products, as well as affect the range of low-calorie foods of high biological value.

Presents the results of investigation for influence of citric and ascorbic acids added to puree from apple, plum, carrot and pumpkin on the reducing capacity index. The concentration of the minor component was varied from 0 to 0.8% for citric acid and from 0 to 120 mg in 100 g for ascorbic acid. Active acidity (pH) and the redox potential (Eh) were determined in the finished products. The reducing capacity index (RH) was calculated by the original method. The presence of a statistically significant effect for the mass fraction of citric acid added to vegetables puree on the reducing capacity index was established. However, the effects for the carrot and pumpkin puree were the opposite. Positive effect was observed for pumpkin puree only, where the target dynamic was occurred until the mass fraction of the minor components in the product become up to 0.1%. The expediency of ascorbic acid addition to pumpkin and fruit puree for positive correction of the reducing capacity index with concentration up to 70-80 mg per 100 g of product was obtained. Further increase in concentration showed a tendency to transfer plateau area in relationship "concentration - RH». For the same reason the maximum effective from the viewpoint of influence on reducing properties of carrot puree mass fraction of ascorbic acid was 15-20 mg per 100 g product.

A significant part of the population is not aware of the principles of healthy eating. Therefore, the study of the basics of proper nutrition is absolutely necessary to strengthen public health and improve the culture of nutrition. The purpose of the work is to consider the basic digestive processes and the basics of good nutrition, collect statistics on the daily nutrition of students of the Kuban State Technological University and, based on statistical data, come to a generalized conclusion about the state of health, as well as propose measures aimed at improving and improving the physical condition of students . We concluded that each student (group of 20 people) does not comply with the regime, culture and good nutrition. More than half of the students surveyed feel daily fatigue and lethargy without good reason, which is more associated with unorganized nutrition and a lack of all macro- and micronutrients. Based on this, special attention should be paid to moderation in nutrition, which is expressed not only in the frequency of food intake, but, first of all, in the qualitative aspect of nutrition: the correspondence of the chemical composition of food to the needs of the body. To eat rationally, you need to have an idea of the composition of the products, their biological value and the transformation of nutrients in the body. Compliance with recommendations for proper nutrition is the main source of increasing the body's resistance to various harmful environmental influences and reducing the number of non-infectious chronic diseases.

Improving the quality of raw milk for the production of cheese in the autumn-winter period is one of the important tasks of biotechnology. It can be solved by improving the quality of feed, as they directly affect the functional and technological properties of raw milk. Amaranth silo obtained from the green mass of amaranth by canning using the developed starter culture was used in the diet of lactating cows. Scientific and economic experience was carried out on the basis of peasant farms II Korovnikov, Khokholsky district of Voronezh region. Milk was obtained from two groups of dairy cows of the Holstein-Friesian breed with an average productivity of 4200 kg of milk, selected on the basis of analogues. The diets of the experimental and control groups in accordance with the accepted experimental scheme included canned food from the green mass of amaranth and corn. Cows were fed for 105 days and evaluated the functional and technological properties of raw milk. The results of the study of the functional and technological properties of raw milk obtained from cows, in the diet of which in the autumn-winter period included high-protein canned food from amaranth, are presented. It was found that the replacement of traditional corn silage with amaranth contributed to an increase in the most important components of raw milk for cheese production: mass fraction of protein – by 0.2% (including mass fraction of casein fraction by 0.13%) and mass fraction of fat – by 0.38%. Veterinary health indicators of raw milk have also improved. In the experimental group, there was a decrease in the number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM) in relation to the control by 5.6%, which correlated with a decrease in the acidity of milk.

The article considers the formation of consumer preferences in the market of "environmentally friendly products" in the region. The Law "On Organic Products" introduces the concept of organic products, and for its producers it regulates the norms of production, storage, transportation, labeling and sales, and the law defines organic agriculture. The market condition was assessed in relation to Russians to quality products according to a number of criteria and the results were compared with similar indicators for the period from 2015 to 2019. The data are based on the socio-economic studies of Romir. The main directions of promoting biological products to the regional market are analyzed. Today, in the organic segment, basic products are mainly produced - drinking milk, cottage cheese, sour cream. Bioproducts are a more expensive product, therefore, it will not be available to everyone. About two-thirds of consumers are willing to pay more for organic and non-GMO products. The need to save overpowers the desire for a healthy diet, so 40% of respondents refuse to overpay for the quality of products, and this figure has been growing steadily over the past four years. The study revealed that the growing popularity of a healthy lifestyle leads to the fact that Russian consumers would like to see more natural products on store shelves and about 30% of them say that the labels on the packaging are “natural”, “organic”, “ECO” - are an additional incentive to shopping. Thus, the studies presented in the article allow forecasting the growth and development of this category of products in the future.

The properties of rubber compounds and vulcanizates made using a compositional curing activator with a low content of zinc oxide were studied in this work. Technological modes of obtaining new curing activator activators in the form of an alloy of zinc oxide with a mixture of fatty acids have been developed. To give a convenient outlet shape, finely dispersed fillers of various types were introduced into the experimental products: silicon dioxide, carbon black, microcellulose, bentonite, shungite. The physicochemical properties of compositional curing activator were studied and it was established that, according to the values of acid and iodine numbers, the experimental products satisfy the regulatory requirements for stearic acid. A comparative analysis of the properties of elastomers of experimental products with widely used as curing activator activators of zinc oxide and stearic acid is carried out. It was found that the use of experimental products improves the processability of the compositions due to their better dispersion in an elastomeric medium. The ratios of the compositional curing activator components are determined, which ensure the optimal complex of vulcanization and physical and mechanical properties of elastomers made on their basis. The effectiveness of the action of composite vulcanization activator in the manufacture of elastomeric products is shown - a reduction in the mixing cycle of experimental compositions by an average of 10% is noted compared to the standard rubber compound. The analysis of the research results confirmed the improvement of technological and vulcanization properties of rubber compounds, resistance to scorching. It is shown that the use of compositional curing activators provides the required level of physical and mechanical properties of rubbers even with a decrease in the content of zinc oxide in the experimental product to 20 wt%, and also improves the dispersion of the components of the rubber compound, having a positive effect on the technological and vulcanization properties of rubber compounds.

Scientific interest in the processes of forming the structure of magnetic spinels and composites based on them is due to the possibility of synthesis of materials with multifunctional properties. The process of formation of cobalt (II) nanocrystalline ferrite and CoFe2O4/C composite material is studied. The mechanism of formation of structure of materials including a stage of formation of hydroxides of transition elements, precursors on the basis of complex connections of cations of iron and cobalt with citric acid and their subsequent destruction at heating is offered. The synthesized materials were characterized by x-ray phase analysis, electron microscopy, low-temperature nitrogen adsorption, Debye-Scherrer methods. It is shown that cobalt (II) ferrite has a developed surface, the value of the surface area according to the BET method is 16 m2/g, the average size of the crystallites determined by the Debye-Scherrer equation is 4.0 nm. Activated carbon with a specific surface area of 685 m2/g was used to prepare the composite material. The resulting composite material has a surface area of 222 m2/g, the average crystallite size of 1.1 nm. Cobalt (II) ferrite, included in the composition of the composite material CoFe2O4/C, has a slightly higher value of the lattice parameter, compared with pure cobalt (II) ferrite, which is associated with a decrease in the degree of spinel inversion. The synthesized composite material was tested in the process of adsorption of copper (II) cations from an aqueous solution. It is shown that CoFe2O4/C exhibits an increased adsorption capacity for copper (II) cations in comparison with pure activated carbon, despite a decrease in the specific surface area. The result is explained by the involvement of cobalt (II) ferrite in the adsorption process. The obtained materials may be of interest as catalysts, adsorbents.

The compatibility of SRI-3 polyisoprene rubber with plasticizing additives based on recycled petrochemical raw materials (DVCH, DVCH with modifying additive (MA) in the amount of 0.5; 1.0; 2.5; 5.0 and 10.0% mas.) in comparison with industrial petroleum oils (PO-6 and I-20). The compatibility of polymer with a plasticizer additive was evaluated by of experimental data using the equilibrium swelling method. As a result, the polimer-plasticizer interaction parameter (Huggins parameter) and the diffusion coefficient of plasticizing components in the polymer volume were determined. Analysis of the experimental data showed that the plasticizer component based on recycled petrochemical raw materials DVCH has better compatibility with the elastomer matrix SRI-3 compared to industrial oils PO-6 and I-20. Was established that the use of modifying additives in the amount of 0.5 and 1.0% mas. leads to an increase in the diffusion coefficient and a decrease in the Huggins parameter in comparison with DVCH in individual form It indicates their better compatibility with rubber SRI-3. Was shown that a further increase in the content of modifying additive (more than 1.0% mas.) in the volume of plasticizing component DVCH is impractical. This leads to a deterioration of the parameters, and, as a result, to a worse compatibility with the elastomer.

We investigated the effect of new fillers on the properties of rubbers for solid tires. Modified by fullerenes and unmodified iron oxide fillers were used as new fillers. Fatigue characteristics were determined by two methods: multiple tension on the UR-500 device in accordance with GOST 261-79; alternating bending with rotation on the device SZPI in accordance with GOST 10952-75. The main tasks of constructing fatigue curves were to assess the compliance of the results of strength tests (tension at a constant speed to break) with fatigue in terms of fatigue life, fatigue strength, and fatigue energy density of fracture. In addition, the task was to verify the possibility of plotting on one Weller curve points obtained on different devices - UR 500 and ZPI. The ranking of rubbers in static does not coincide with each other. Since the fatigue loading conditions are closer to the actual operating conditions than the static ones, in order to predict the behavior of rubber goods in operation, one should focus on the results of fatigue tests. Combining the results of fatigue tests with repeated tension and with alternating bending with rotation showed that this procedure is valid, but only in cases where the temperature of self-heating on the ZPI device does not exceed a certain critical value when thermal decomposition begins. The results of fatigue tests showed that the use of the studied fillers with small degrees of filling (up to 30 mass parts) can be justified. An example is Ferrocolor fraction 0–20 ?m with a mass fraction of 5 m.h. In this case, the fatigue properties practically do not deteriorate in comparison with industrial rubber for solid tires, in which new fillers are not added.

Recently, the traditional energy system cannot satisfy the needs of a large number of users, therefore, to ensure efficient use of energy, it is necessary to apply new structures and technologies. Today, the key problem of the Russian energy community is low energy efficiency, which, in turn, has a negative impact on the country's economy. Innovative transformations can play a major role in improving energy efficiency. The introduction of methods and technologies of predictive analytics allows for the most efficient reengineering of production processes and the highest quality prioritization in the development and implementation of innovative products. The integration of intelligent network technologies, sustainable energy resources is an important path to sustainable development. To increase the share of import substitution, and in the long term to start exporting the developed technologies and ready-made technical solutions, support and development of the innovation environment and existing promising projects both from the state and infrastructure organizations, as well as from market participants are necessary. A number of areas of innovative transformations in the electric power industry have been identified, which in the near future will determine promising technological and market trends. When creating effective innovative projects, it is important to choose the right approach used in innovative design. In addition, in the current market conditions, the efficiency of the energy industry directly reflects the effectiveness of the adopted and implemented innovative solutions. Being one of the most important factors in the socio-economic development of any state, the state of the energy complex and its relationship with other sectors of the national economy determines its significant impact on the sustainable innovative development of Russia.

Compensation systems for work, such as individual payment schemes for the results, are an important approach to harmonizing the interests of the employer and employee within the organization. However, the prevalence of payment by results in Russian practice remains quite low, despite successful implementation examples. The analysis of a number of factors that may contribute to or hinder the implementation of payment according to the results, including under Russian conditions. Among these factors, both external and internal are noted, although the authors emphasize the more pronounced influence of the latter. The authors argue that the application of payment by results only to certain groups of company employees: managers, specialists, knowledge workers - rarely seems really justified by the real limitations. Among external influencing factors, the authors pay special attention to the level and characteristics of labor market regulation. The main ones among internal ones include the level of need for changes in the wage system, the degree of readiness for changes in the company as a whole and its individual subsystems, the qualifications of employees, especially managers, as well as the established corporate culture. As a result, certain conclusions were drawn about the possibilities, features and prospects of introducing payment according to the results both in general and in the context of Russian business practice. Nevertheless, it is indicated that a simple borrowing of foreign practices and methods of introducing payment according to the results in Russian conditions cannot bring complete and positive results due to differences in macroeconomic and social conditions.

The study posed and solved the problems of theoretical and methodological substantiation of the management of modeling of the provision of vital functions of the population and the functioning of national economic facilities. An approach to modeling the level of life and stability of the region’s dynamic systems is presented. The mathematical apparatus and methodological support were used using the methods of linear matrix inequalities and non-quadratic Lyapunov vector functions, together with the method of optimizing linear series of a combination of partial and average values of integrated socio-economic indicators. Methods for evaluating managerial decisions and differentiating regions at the level of constituent entities of the Russian Federation are proposed and tested using the example of Vladimir, Ivanovo and Ryazan regions. Studies have established that the level of economic viability of the population is a priority indicator in characterizing the level and quality of public administration and determining the differentiation of a region (territory). As a result of the analysis, we came to the conclusion that the solution to the problems of increasing the sustainability of the economic development of regional economies should be associated with the following processes: strategic management as a continuous process of substantiating and selecting promising goals for the sustainable development of the region and developing specific plans and programs to achieve these goals; financial modeling as a system of forms, methods and techniques for managing cash flows, financial and material resources of the region, aimed at ensuring sustainable development of the territory; optimization of production and technical activities as a set of methods, principles and management tools for the transition to modern technologies and environmental quality standards; legal regulation as a process of targeted impact on social, economic, environmental and social relations occurring in the region, with the help of legal (legal) institutions; formation of the organizational structure and strengthening of the administrative resource (intensification of the impact of socio-political forces on socio-economic development). In these conditions, one of the guarantors of the implementation of measures to achieve balance and sustainable development should be local authorities.

The innovative methods of personnel management are gradually being mastered in production organizations. However, personnel control tools are not enough estimated. In some cases, during the implementation and use of personnel controlling techniques, emphasis is placed on its control functions to the detriment of ways to motivate the manifestation of staff creativity. To overcome the contradictions in the perception of personnel management technologies and personnel control, in particular, regarding the theory and practice of introducing the latter in processing organizations, it should be considered as a system of methods and tools that radically change management processes based on the realization of the creative potential of managers. Based on the methodological dialectical installation of the transition of quantity into quality, The possibility of two directions of introducing personnel controlling technology into the structure of a processing organization has been proved: 1) reorientation of managerial processes in the existing personnel management; 2) the creation of a special controlling subsystem. Taking into account the opinions of specialists regarding the development of personnel controlling as an existing structure, a choice has been made in favor of activating process managerial influences in the "bottom-up" direction while changing the structure of the processes themselves in the "top-down" direction and, on this basis, mastering new rules for "employee-employee" relationships worker. The application of the knowledge gained made it possible to justify the feasibility of using reengineering processes for the implementation of this project. The distinctive advantageous features of the proposed form of personnel controlling reengineering are the simultaneous increase in the level of creative staff competencies, simplification of the development of management decisions and optimization of the personnel management structure itself. The implementation of the idea of a process approach logically becomes productive if the economic activity of processing organizations is considered as a system of business processes.

The development of a company's competitive strategy, being an important factor in its development, defines an integrated approach to competitiveness management by applying a wide range of tools, including those based on managing and optimizing the company's key business processes. The purpose of the study was to develop and test a methodological approach to optimizing the business processes of the leather industry company of the Republic of Iraq on the basis of a series of successive steps, including both assessing individual parameters of the differentiation of the competitive strategy and identifying problem areas for further setting up business processes. Using various research methods: economic, statistical, comparative analysis, analogy and rationale, the authors propose developments to assess competitiveness and its increase in relation to organizations operating in the leather industry. The results of the study are expressed in the form of developing an author's algorithm for identifying competitiveness parameters in accordance with the type of competitive strategy, as well as in the form of developing a matrix for determining a competitive strategy. Based on a synthesis of scientific research, the authors presented for scientific consideration the main parameters for differentiating the business model of leather products, as well as an analytical scheme of cost analysis in relation to the object of study. The presented methodology can be used to build an effective system of government support measures, and can also be used in the educational process of higher educational institutions as didactic and practical material.

The problems and prospects of digitalization of the transport and logistics industry in the context of globalization of the global economy are revealed. The traditional logistics business requires changes; new players are entering the transport logistics market using online platforms and digital technologies. According to the latest trends, not only companies, but also individuals require an increase in speed, flexibility and transparency of delivery at a lower cost. Naturally, the pressure on existing business models of enterprises. Statistics show that many companies in the transport and logistics industry cannot realize it. Research opportunities for the use of digital technologies by enterprises, including: the size of the transport logistics company, the availability of professional personnel; availability of necessary financial resources; awareness of the need for "change"; willingness to change. Production analysis of the Russian market of information and digital technologies in the transport and logistics industry: WMS warehouse management system, supply chain management system, transport management system, customer relationship management system, ERP resource management system, EAM fund resource management system of the transport company, Ministry of Emergency Situations transport repair management. Conclusions are made about the feasibility of the transition of the transport and logistics industry to the "number". Transport and logistics infrastructure that provides interaction between a variety of service providers and consumers using open communications, technological systems, government policies and financial instruments. The use of this business ecosystem leads to a reduction in the cost of routine operations, faster decision-making, a decrease in the need for manual labor and other positive implementation results.

The development of processing organizations in a changing environment requires constant updating of approaches to assessing the processes of their economic activity, including the knowledge of methods and tools for analyzing the technical component of a business. As the main analysis tool, special techniques are usually used based on a certain sequence of calculation of analytical units. Existing approaches to the business analysis of fixed assets are based on level terminology and provide fragmented methodological procedures that include complexes of traditional, rather than key indicator systems. Considering the peculiarities of the dialectical methodological postulate of the transition of quantity into quality and taking into account the process nature of the subject of business analysis, it is advisable to develop an algorithm for methodological procedures for evaluating the technical component of the economic activity of organizations processing agricultural raw materials; justify the possibility of taking advantage of the comparative approach to algorithmization; identify meaningful relationships between the attributive properties of static and dynamic key performance indicators. Using the proclaimed targets, a five-stage business analysis algorithm for the technical component of the economic activity of sugar production entities has been formed, taking into account the specific features of these processing organizations. The distinguishing features of the developed algorithm is the ranking of key indicators, organizations themselves and periods of assessment. The selection of key indicators was carried out on the basis of the systemic method and cost approach, the combination of which makes it possible to ensure the fulfillment of the requirements of reliability and accuracy. Recommended business analytical procedures systematically cover the entire process of movement of fixed assets in organizations, which allows us to eliminate existing gaps in the formation of an information base for evaluating the technical component and identify benchmark areas for making proactive management decisions in terms of mobilizing all the possibilities for the intensive use of fixed assets organizations.

The article presents the results of the application of geographic information systems for environmental auditing, which allows you to monitor the ecological situation on the objects, food and chemical industries and to ensure environmental safety of natural and industrial areas. The authors propose a mathematical model that performs monitoring of environmental objects. The computational experiment is performed in Matlab for classifying the soil measurement conditions. The results of the analysis and the electronic cartograms constructed on their basis are used to predict the location of the points exceeding the parasitological indices in the soil. The assessment of the condition of the soil in different districts of the Voronezh city is made with the help of the created neural networks. The results are compared with the same indicators, measured in 2017. Data is taken from the information Bulletin «Evaluation of the influence of environmental factors on the health of the population of the Voronezh region on indicators of socio-hygienic monitoring». Information was prepared by the Office of Rospotrebnadzor in the Voronezh region. A study cited in the article was conducted at the Department of information and control systems of the Voronezh state University of engineering technologies. Geographic information system was built with the help of MapInfo software product. It can be used to simulate the environmental situation and to inform about its current state with the help of cartography. Thus, the geoinformation research method reviewed in this article allows predicting the emission of harmful substances into the environment and it can be used by regulatory agencies of the state authorities to control the environmental state of the territory.

An important scientific and practical problem is studied - the development of a mechanism for the formation of a regional innovation subsystem. The exceptional importance of the effective development of innovative subsystems of the regions as the basis for accelerating scientific and technological progress and enhancing innovation throughout the country has been established. Various theoretical and methodological approaches to determining the essence and content of the regional innovative subsystem are analyzed, its specific characteristics are revealed. It is proved that the internal content of the functioning of the innovative subsystem of the region can be described by the action of the triple helix principle. At the same time, stakeholders interact within the framework of this subsystem in the process of generation, distribution and consumption of innovations. A mechanism is proposed for the formation of a regional innovation subsystem, which differs from the previously existing interpretation of its basic structural elements. The authors propose to consider the state authorities of the region as the leading center in this mechanism, whose task is to form the institutional environment for the formation and development of the innovative subsystem. The subjects of the development mechanism of the regional innovation subsystem are: the regional unit for innovative development; scientific organizations; educational organizations; business; local community. It is established that the stakeholders of regional development in the process of their participation in the development of the regional innovative subsystem pursue subjective group interests. This fact actualizes the need to ensure their effective interaction within the framework of this mechanism. The regional innovation subsystem acts as an object of the proposed mechanism as a basis for the sustainable development of the regional economy in modern conditions. The target guide of the proposed mechanism is the possibility of increasing the functioning of the regional innovation subsystem and creating favorable conditions for the development of the regional socio-economic system. The mechanism for the formation and development of the regional innovation subsystem is an important management tool to achieve the desired development indicators of the regional socio-economic system.

An important scientific and practical problem is investigated - the identification of the peculiarities of the motivation of regional economic entities to innovative activities. The presence of a pronounced correlation between the innovative activity of stakeholders and the degree of their motivation is established. It is proved that for the intensification of innovative processes it is important to consider and diagnose the internal motivation of stakeholder groups. The study substantiates the need to create conditions for the realization of group interests of stakeholders with their participation in innovation. It is concluded that it is necessary to develop systems for motivating stackers to innovative activities that fully take into account their group interests. It has been proved that effective innovation in the region is impossible without creating a system of methods and techniques of motivation that is adequate to the interests of stakeholder groups. Such a motivation system should be an integral element of the strategy of innovative transformations at the regional level. The study conducted by the authors allowed us to conclude that it is necessary to develop and put into practice methods and techniques for motivating stakeholder groups to innovative activities. The expediency of applying such methods as institutional, economic and organizational as part of the motivation system is proved, and the most promising methods of motivation are highlighted. It is important that the choice of a specific method and the method of motivation depends largely on the specifics of the group interests of stakeholders. The more fully they will be able to realize their interests in the process of innovative activity, the higher will be the degree of their innovative activity. The correspondence of the proposed methods of motivation of the possibility of achieving the group interests of stakeholders is analyzed.

Crimes in the field of economic activity have become so common in society that crime in the economy has become the norm in the behavior of business entities. Economic crime in Russia at the present stage has reached such a scale that it really threatens the national security of the state. All this requires a detailed study of the individual elements of a crime in the sphere of economic activity and determination of methods for preventing economic crimes. Ensuring the economic rule of law is a guarantee of ensuring the economic security of the state in the future. Economic crimes committed at enterprises of various patterns of ownership are considered. The main type of economic crime is the misappropriation of assets (property), bribery and corruption are in second place, and finally, the third type of common economic crime in 2019 is procurement fraud. The amount of damage from economic crimes in large enterprises ranges from 100 thousand to 1 million US dollars. The main tools for detecting economic crimes in Russia are: the activities of the internal audit and economic security services; information technology protection and financial security of the enterprise; reporting suspicious transactions; the activities of the enterprise to manage the risks of losses from fraud. It is proposed to identify four levels of economic security of the enterprise: critical, low, medium and high. The optimality of the processes for managing economic and information security of PJSC VASO was assessed, which made it possible to single out the main functional components of the overall security of industrial enterprises. A comprehensive assessment of the level of economic threats of PJSC “VASO” as of 2019 was carried out.

The features of the application of information and telecommunication technologies in high-tech enterprises are examined in order to increase the efficiency of production activities. It is determined that the basis of telecommunication technologies is the procedure for information exchange and data transfer. Telecommunication technologies provide remote transmission of all forms of information, including data, voice, video, between computers via various types of communication lines. Analysis of the results of the classification of information technologies and areas for improving information support in the production of high-tech products allowed us to identify trends in the development of modern information technologies. These trends are due to the dynamics of the development of industrial enterprises and the external environment, which leads to functional changes in the management system of a high-tech enterprise and provides significant economic growth in developed countries. The main promising means for data transmission are the Internet, wireless mobile radio networks, laser and fiber-optic communication lines. The most important task of telecommunication technologies in the field of economics is electronic exchange. This indicates the importance of the telecommunications aspect in the functioning of the information system. Telecommunication technologies that provide data transfer, make it possible to implement a continuous exchange of information through global networks. Modern telecommunication technologies are widely used in creating network options for information technology. It was determined that a significant achievement of telecommunication technologies was the possibility of real-time control of financial, banking, trading and other operations regardless of the territorial location of their participants. Telecommunication technologies are becoming the elements that informally unite the vast territory of Russia.