Power inputs into production of farm products in Russia are much larger as compared to such inputs in EU developed countries. The increase of energy saving and power efficiency of technological processes of food factories is the basis for enhancing their competitiveness. Refrigeration processing of foods is one of the main links in the technological chain of food industrial production. Improvement and intensification of refrigeration processing are of great importance in preservation of agricultural raw materials and food products. Hence, the efficient selection of equipment providing energy saving conditions for the thermal treatment of raw materials is a topical problem for the specialists of the agro-industrial complex. The rational selection of equipment is founded on a science-based engineering methodology for calculating thermal processes, which is based on balance relations or differential equations describing the process in question. The application of these mathematical equations, in turn, implies a deep understanding of phenomena running in the processed product and their dependence on the thermophysical, geometric and flow parameters of the product and the cooling medium. It is shown in the work that one of the main characteristics of the product processing is its size, which influences deeply on the scale of the changes, expressed in the duration of the process on condition that the desired result is achieved. This work provides the mathematical models describing the freezing process, and the possibility of applying them for various foods. The criteria of choosing food freezing conditions were determined based on the features of the heat and mass transfer processes as well as industrial experiments. The classification of freezing processes according to their duration was offered. Nomograms for engineering calculation of freezing processes and selection of refrigeration equipment were developed.

In the production of quality food products, special attention must be paid to its packaging and storage. These process steps are especially important for products containing labile biologically active substances. In order to select packaging materials and packing method, an analysis of the scientific literature was conducted with the search query “packaging materials for foodstuffs” and “the effect of packaging on the preservation of vitamins during food storage” in the Google Scholar system. The article presents trends in the development and use of packaging materials, reflects the advantages and disadvantages of biopolymers, as well as prospects for improving the characteristics of packaging materials. As an example, for the choice of packaging material and packing method, data from Russian scientists based on packaging materials used in the Russian Federation is given. Storage of beef steaks in bags with reduced gas permeability under vacuum and a modified gas atmosphere with a reduced content of free space for 14 days contributes to the inhibition of bacteria. Storage of sterilized and ultra-pasteurized milk is preferably in bags of a three-word film filled with titanium dioxide, in comparison with glass packaging, due to a decrease in light transmission and a decrease in the rate of decomposition of vitamin C. It is preferable to store orange juice in packages of combined materials that exclude the presence of an air cushion, which positively affects the content of vitamin C. Based on the analysis of packaging materials used in the food industry and taking into account the humidity and chemical composition of the vitamin and mineral concentrate, it seems appropriate to use packaging materials made of polymer films with high light and gas impermeability, which can reduce the rate of destruction of vitamin C and other easily oxidized components and eliminate the use of ? -radiation, replacing it by evacuation. The use of edible films for vitamin and mineral concentrate as packaging materials remains open and requires more careful study.

One of the promising directions of improving the processes of processing plant raw materials is bioconversion using enzyme preparations, the use of which allows you to significantly change, intensify and improve existing technologies for the production of food products as a system of energy-efficient processes. The subject of the study is the enzyme preparation of inulinase Bacillus polymyxa 29, which ensures the conversion of the plant polymer inulin to fructose. Fructose has an increased interest in food technologies as a safer human health alternative to sucrose. Fructose yield reaches 90–95%; the sweetness coefficient of fructose is 1.73 times higher than sucrose. Production of enzyme with maximum activity is achieved by vacuum-sublimation drying at time-programmed mode of heat supply control taking into account limitations due to quality of heat exchange and economic feasibility of the process. Method of selection of optimal solutions in vacuum-sublimation drying of feather preparation Bacillus polymyxa 29 according to profit index is proposed. The proposed approach resolved the main technical gap between productivity and energy consumption. An optimal loading of the sublimator has been established, which ensures the minimization of specific electric power consumption for various values of the initial moisture drying of the enzyme, taking into account the given efficiency of the vacuum sublimation dryer.

Despite the high urbanization in the world, at the level of 55% in Europe and the USA, there is still a culture of home gardening in cities, both for decorative purposes and for growing crops for consumption in the household. This tradition is favored by the prevalence of low-rise buildings, whose share in the USA is 92%, in Europe 80%, in Russia only 52%. Due to the lack of access to land, the inhabitants of Russia need new approaches to crop production, which will allow access to fresh vegetables at home, such methods can be aero and hydroponic plants that allow growing plants without soil, and these plants can be easily automated. Due to the specifics of the housing stock in Russian cities, a balcony or a loggia was determined as the best place for installing personal farms. The balcony or loggia are unheated rooms of the apartment, redevelopment with the balcony or loggia attached to the room or the transfer of heating devices is prohibited, therefore, to arrange optimal conditions for plants, along with warming, this room must be heated. Calculations showed that to maintain the required temperature on the insulated The balcony of an apartment building in Moscow will require 7488 MJ of thermal energy for the entire heating period. The cost of electricity costs per year, when using a heat pump, can be reduced by more than 35% compared to electric heating, and the energy consumption during conditioning is also taken into account in the total cost of heat supply using a heat pump, which allows you to create more favorable temperature conditions in summer.

This paper deals with the problem of constructing a mathematical model for studying the thermal regime of a test system at the design stage. The test system is presented as a complex chemical-technological system, which includes a large number of elements, components and devices, characterized by a variety of functional and thermal relationships. The block-hierarchical method is used for designing the system under consideration. A thermal block diagram of the system has been developed, which includes six interconnected blocks: a thermostat; coolant; heat exchanger; cubic apparatus, medium in apparatus and environment. A mathematical model has been created to estimate the average temperatures in the system, which allows you to calculate the integral characteristics of heat exchange processes (the values average intake temperatures and the values surface average temperatures, average heat fluxes) taking into account the interaction between all blocks of the system. It was assumed that each element of the system under consideration can have thermal connections, both with the environment and with other elements of the system. It was assumed that the element can dissipate its own power, as well as the power supplied for thermal control of the element, which depends on its temperature. The calculation of the temperature fields of bodies and flows of heat carriers was carried out on the basis of models with concentrated parameters, with the assumption that there are no temperature gradients in all directions. The model is represented by a system of ordinary differential equations. The dependences of temperature on time change for two non-stationary modes of a thermostatic system consisting of a hollow device of cubic shape with a volume 3 m3 filled with gas and equipped with a heat exchanger are shown. The developed mathematical model allows solving the problems of temperature stabilization of the test system.

In this study, we conducted an experiment to evaluate the effect of pre-sowing seed treatment with 0.05% KCl to the yield and quality of two peanut cultivars L14 and L23 grown in Bac Ninh province, Vietnam. After careful selection, the seeds of L14 and L23 were divided into two parts. Part 1 (control) was treated with distilled water and Part 2 (experiment) was treated with 0.05% KCl. The field experiment was arranged in a Split-plot design with four replications. The results show that pre-sowing seed treatment with 0.05% KCl increased the yield components (weight of 100 pods, weight of 100 seeds, mass ratio of unshelled peanuts, number of pods per plant) and yield of both L14 and L23 when compared to the control, in which the yield of L14 is higher than that of L23. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. The results of this study demonstrate the importance of pre-sowing seed treatment for peanuts.

Lettuce (Lactuca sativa) is a major leafy vegetable and is commonly used in salad mixes and sandwiches. Therefore, lettuce can contribute significantly to the nutritional content of healthy diets. One specific nutritional problem that needs attention is mineral (e.g., Fe, Zn) malnutrition, which impacts over two-thirds of the World’s people living in countries of every economic status. Also, consumption of salads Microgreens, the edible cotyledons of many vegetables has been gaining popularity as a culinary trend due to its flavor and density of minerals that can be sustainably produced in almost any locale. In this study, the nutrient contents of both mature and microgreen oakleaf lettuce grown on rockwool mat were assessed and compared to each other together with the phytonutrient contents like ascorbic acid, total antioxidant capacity and total phenolic content. Of the 10 nutrients examined (P, K, S, Ca, Mg, Mn, Cu, Zn, Fe, N), lettuce microgreens had significantly larger quantities of all nutrients than mature lettuce except for the Ca and K. As microgreens can be grown easily in one’s home using the methods used in this study, they may provide a means for consumer access to larger quantities of nutrients per gram plant biomass relative to store-bought mature lettuce, which had relatively lower nutrient contents than microgreens with respect to most nutrients examined.

The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with dry ingredients according to the developed recipes. When preparing the dough, freshly frozen apple pomace must first be soaked in a mixture of vegetable oil and warm water (water temperature is 28-30 ?) with constant stirring and bringing to a homogeneous consistency and the pomace complete defrosting. The degree of influence of products from the secondary apple raw materials on the technological process and bread quality depend on the type and quantity of the product added to the dough (apple powder or frozen apple pomace is used). The amount of water was also increased by replacing part of the premium wheat flour with buckwheat flour and apple pomace powder. While using fresh frozen apple pomace, the amount of water was reduced, the other ingredients in the recipe were not changed. The additives put to the recipe stimulate the dough fermentation process and reduce it. At the same time, the duration of the dough maturation and the proofing operations are reduced. The addition of fresh frozen apple pomace improves the porosity and taste of bread to a greater extent..

The increasing in tourist flow to the Republic of Crimea, as well as the acceleration of the pace of life of the population led to an increase in demand for finished fish culinary products. In this regard, there is a need to create a new fish culinary product of long-term storage from the raw materials of the Azov-Black Sea basin. The Black Sea mullet (Mugil cephalus) was chosen as fish raw material, the catch volume of which has been steadily increasing in recent years. Sous-vide technology - is a progressive technology, which is characterized by low-temperature modes of heat treatment, resulting in a product with unique organoleptic characteristics that are superior to traditional types of processing of fish raw materials. Fish and vegetables prepared using the sous-vide technology are distinguished by tenderness and juiciness, the aroma of the finished dish is enhanced. During the development of new product technology, the optimal technological parameters (temperature and process duration) were determined for heat treatment of fish fillet in vacuum based on mathematical modeling. The research was carried out on the equipment of the sector of technologies of processing of water biological resources of the department "Kerchenskiy" of the Azov-Black Sea branch of Russian Federal Research Institute of Fisheries and Oceanography. Heat treatment of samples was carried out in a water bath of LB-63 according to the plan of an experiment in the range from 55 to 70 ? with lasting from 15 to 30 min. For packing of a product the vacuum device Solis Vac Premium was used. A regression model was constructed consisting of the objective function determined by the microbiological index QMAFAnM. The software "STATGRAPHICS Plus Version 5.0" was used to plan the experiment and determine the optimal technological parameters of the fish culinary product..

The scientific review article allows to assess the relevance of scientific research of marmalade on the basis of modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients intended to strengthen and preserve the health of the population, especially those living or working in extreme climatic conditions. Much attention is paid to the use of marmalade, not only as a favorite children 's dessert, but as a food product that can have a preventive effect on various body systems. In particular, for patients with type 2 diabetes mellitus, with the inclusion of an inulin preparation with a weight fraction of dietary fibres of up to 90% as a functional ingredient, the use of black carrot marmalade as a source of polyphenols with high bioavailability, polyunsaturated fatty acids containing more than 60% omega-3 and omega-6. Marmalade production technology continues to improve. For example, the use of the method of "syringe" with the help of a vacuum syringe, the possibility to preserve biologically active substances contained in fruit and berry raw materials to ensure long shelf life. This technology is in demand in the organization of nutrition of the population in hard-to-reach regions, for medical purposes. In some countries, marmalade is used as a mandatory breakfast element containing a complete complex of biologically active substances, toning and thinning thirst. Despite common approaches to marmalade production, there are differences in quality, composition, food and energy value across the world. Despite centuries of marmalade history, it remains the subject of increased scientific attention from scientists and consumers.

An alarming increase in stressful situations, psycho-emotional stress, physical inactivity, global indicators of overweight caused by the achievements of civilization, aggressive advertising and the availability of food products lead to the emergence of modern chronic diseases of the population in many countries of the world. The urban population was isolated from the use of a sufficient amount of natural plant materials with corrective and healing effects. As a result, the growth of new nutritionally dependent diseases is diagnosed. The solution to these problems can be found in the production of vegetable multicomponent functional food ingredients with a given chemical and biological composition, intended for inclusion in food formulations. A pragmatic approach allows you to make small changes to the traditional food environment and provide the population with healthy food. The aim of the work was to investigate modern scientific approaches to the design, development and production of food ingredients from non-traditional plant materials, their use in the food industry with the availability of scientific evidence of beneficial effects. Plants are a valuable source of biologically active substances. In many countries of the world, researchers study the national flora in terms of their nutritional and pharmacological properties, improve extraction methods, and design complex compounds to increase bioavailability. Discussions are continuing on methods for modeling multicomponent ingredients based on modern information systems, with the goal of optimizing and predicting the final product. There is a growing demand for healthy products manufactured using non-traditional types of food healing local plant materials: thistle meal (Lat. S?lybum mari?num), marsh saber root extract (Lat. C?marum pal?stre), etc. The use of a wide range of ingredients pays attention to foreign countries from non-traditional plant materials, for example, encapsulated banana peels in Australia, the use of lyophilized nettle extract in chocolate production in Croatia.

A review of the antimicrobial properties of native dairy components was done based on local and international sources. The contribution of biologically active whey proteins (immunoglobulins, lactoferrin, lactoperoxidase, nuclease) to maintaining homeostasis of the body is determined. The mechanism of pathogens suppression by immunoglobulins is described. Two ways of lactoferrin antimicrobial activity are shown: one by absorbing iron in the intestine, and the second by direct interaction of lactoferrin with the bacterial cell. The principle of lactoperoxidase inhibition of various cellular functions of microorganisms is disclosed. The destruction pattern of bacterial cell membranes under the lysozyme treatment is described. The role of xanthine oxidase in the antimicrobial activity of milk is shown. The effect of antimicrobial peptides produced by lactic acid bacteria is considered. The protective components of milk play an important physiological role in the body and have significant technological value. Antimicrobial substances fulfill an important function during passive immunization of a newborn in the initial period of a newborn’s life, when its own immunity has not yet been formed. The components of passive immunity protect the infant from pathogenic microflora. The protective substances maximum level is observed in the first days after calving. The protective components of milk are involved in correcting digestive system homeostasis disorders at adults organisms. The antimicrobial components of milk determine the bactericidal phase of milk, which has a certain technological value. The described biologically active substances complex with antimicrobial properties is highly valued and innovative methods of heat and physical required to maximize its native properties preservation.

Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd products, fast food is currently in great demand. Fast food is food that is designed to satisfy hunger in a matter of minutes. It has both its advantages: fast, tasty, cheap enough; and cons: such products are high in calories, addictive, as they contain flavor enhancers, cause and exacerbate diseases of the gastrointestinal tract, etc. We offer an alternative to classic fast food – the curd product "Curd Fitness Candy". The manufacturing process of the curd product is carried out in the following sequence: acceptance and preparation of raw materials; drawing up a curd mixture and a mixture for glazing (according to the recipe); cooling; molding; glazing; second cooling; packaging and labeling. Technological equipment for the production of curd product includes molding and enrobing machines; refrigeration tunnel. The following ingredients are used as raw material sources for the curd base: cottage cheese, butter, granulated sugar and sweetener; for glaze: butter, melon or watermelon syrup, starch. In order to extend the shelf life of the product by 30%, in addition to the traditional starter culture, a protective culture is introduced in the development of the curd base. The curd product “Curd Fitness Candy” is tasty and healthy; not addictive; stored 30% longer compared to glazed curds without changing the quality characteristics; has an original shape in the form of a star, oval, rhombus, etc.; unconventional colored glaze using melon syrup, watermelon, etc.; colorful design of labeling material; small mass (per bite); rich vitamin and mineral composition; reduced amount of carbohydrates; It belongs to the group of products recommended for reduced nutrition.

The results of experimental studies of the influence of the stabilizing system composition on the state of the structure of the thawed sour-milk aerated desserts are presented.  As a stabilizer gelatin and its compositions with emulsifiers and starch of physical modification were used.  A qualitative assessment of the dispersion of the air phase using microphotographs and a quantitative assessment by the average diameter of air bubbles, their quantitative fraction up to 50 microns, and also the probability of the size distribution of the bubbles were carried out.  It was stated that during storage of desserts in a thawed state for 3 days, the shrinkage of portion occurred by 27–30%, and the dispersion of the air phase decreased visibly at the first day of storage.  At the same time, the degree of dispersion reduction when using an emulsifier was marked as the smallest, and the starch of physical modification as the largest.  Probably the size of air bubbles in the range up to 50 ?m, which is characterized as the the best state of consistency in a sample with emulsifier after hardening was 91%.  After 3 days, the probability of the distribution of bubbles with sizes of 50 to 100 microns was the highest (51%). The experimental studies of the influence of the composition of the stabilization system on the structure of the thawed sour-milk dessert showed that gelatin, used as the main stabilizer in amount of at least 1.1%, provided a sufficiently stable structure of the thawed dessert during 1 day of storage.  Taking into account the positive effect of emulsifiers on the preservation of the dispersion of the air phase and shape, it is necessary to carry out this work to substantiate the qualitative and quantitative composition of emulsifiers for the thawed sour-milk desserts.

A review of dairy antioxidants was done based on local and international sources. Oxidative processes of fat are the main cause of chemical spoilage of milk and dairy products. Lipid oxidation is associated mainly with the amount of unsaturated fatty acids in the shells of fat globules and plasma phospholipids, as well as with the amount of free fat. The products of oxidative reactions at different stages of lipid oxidation with atmospheric oxygen are fatty acid hydroperoxides, peroxides, aldehydes, ketones, hydroxy acidswhich not only worsen the organoleptic characteristics of milk, but some of them are toxic substances. The antioxidant ability of milk is due to vitamins A, C, E, carotenoids, enzymes, lactoferin, sulfur-containing amino acids. One of the most powerful natural antioxidants is ascorbic acid, which is able to absorb superoxide anion radicals, alkoxyl radicals, superoxide, iron oxide, nitric oxide. Group E vitaminsare described, being the primary fat-soluble antioxidants. Among this group of substances, the most biologically active form is ?-tocopherol. The contribution of carotenoids to antioxidant protection has been determined. Beta carotene is considered as a preventive antioxidant, as it can block singlet oxygen which ishighly toxic. The mechanisms of antioxidant action of various enzymes are disclosed. Xanthioxidase has been shown to oxidize various aldigides and purine bases to the corresponding acids. Lactoperoxidase catalyzes the oxidation of thiocyanate with hydrogen peroxide to form thiociagen. Catalase oxidizes hydrogen peroxide to form water and molecular oxygen. Glutathione peroxidase is capable of rapidly removing hydrogen peroxide and other peroxides. The mechanism of the antioxidant action of lactoferrin is described which is based on iron the chelation by it. The functions of sulfur-containing amino acids due to the binding of free radicals are disclosed. Determining the total antioxidant activity can be a biomarker of its biological value, which will allow to choose the most perspective areas of milk processing..

Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its consistency, taste, smell, appearance by retaining moisture and preventing damage by microorganisms. Freshness criterion for long shelf life is one of the main factors affecting the sales and competitiveness of sugary confectionery. The aspects of the influence of the properties of structure-forming agents (pectins, agars, modified starches) on the formation of a gelatinous consistency and storage of marmalade are considered. The physical and chemical indicators characterizing the process of moisture transfer in the body of the marmalade during storage are indicated. To assess the migration of moisture during storage, the graphical dependence of aw on the mass fraction of moisture in the marmalade is used - the isotherm of moisture sorption. Analysis of the obtained data of desorption isotherms can serve as a useful tool that shows what proportion of moisture a product is capable of receiving or giving away without losing the properties that characterize the quality of a particular confectionery product. Modern methods are indicated in assessing the quality function of marmalade using a mathematical equation to predict its storage capacity. An integrated approach to ensure the safety of marmalade is considered, which allows predicting its shelf life

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews

In Russia, fruit wines produced using existing technologies do not yet fully compete with grape wines, as they are inferior to them in terms of organoleptic characteristics and storage stability. In connection with the expansion of the production base of fruit wines and ciders, it is necessary to intensify the study of the chemical composition of local varieties of apples, its changes that occur during alcohol fermentation, as well as throughout the entire technological process for the production of fruit wine, in order to obtain a high-quality product. We studied apple varieties Idared, Golden Delicious, Jonathan, Interprise, Florina, Renet Simirenko, Kore, growing in the Krasnodar Territory, and wines made from them. It has been established that the qualitative composition and concentration of sugars, as well as the organic acids of apple juices, is determined primarily by the varietal characteristics of apples. During the fermentation process, the amount of titrated acids changed. The concentration of malic acid decreased, and lactic acid increased markedly, which led to a softening of the taste of fermented juice and an improvement in its organoleptic characteristics. In apple juices, various groups of phenolic compounds have been identified. The highest concentration of anthocyanins, tannins and catechins was detected in apple varieties with colored skin - Jonathan and Idared. During fermentation, the concentration of phenolic compounds decreased in all fermented juices in comparison with fresh ones. It can be concluded that during fermentation, the main role in biochemical processes is played not only by the varietal characteristics of apples, but also by the physiological properties of the yeast race.

A technological line for the production of granulated feed stuff was presented in the work. Three recipes for granular feed stuff for young rabbits (28-135 days old) were developed with the addition of experimental dietary supplements (PGC-92-1 supplements - dry herbal pulp from red clover, alfalfa grass flour and probiotic Sporothermin; PGC-92-2 supplements - protein feed concentrate from stillage filtrate (wheat), alfalfa grass flour and probiotic Sporothermin; PGC-92-3 supplements - green protein complex (PGC) from red clover, alfalfa grass flour and probiotic Sporothermin). Comparative analysis with the control recipe PGC-92 (control) without dietary supplements was carried out. The nutritional value of the feed stuff met the requirements for this group of animals. The storage of the produced feed stuff was carried out in production conditions (floor storage warehouse) in paper bags of 30 kg per group at a temperature of 18 ... 20 ° C and a relative humidity of 65 ... 70%. Due to the moisture content exceeding the requirements of the standard, a higher content of fungal and bacterial microflora was noticed in the feed stuff (control sample). The acid number of the fat and the total acidity increased, which indicates the instability of this batch of feed stuff during storage. Experimental variants of feed stuff had stable quality during storage and were of good quality throughout the test period. A production check of the influence of the studied complexes in young rabbits fattening was carried out in the conditions of the industrial complex of "Lipetsk Rabbit" LLC with a livestock of 2000 rabbits. The used complete granulated feed stuff with the introduction of bio-additives made it possible to increase the slaughter yield by 3.62, 4.45 and 3.96%, while reducing the feed cost per 1 kg of slaughter mass by 0.72, 0.38 and 0.88 ECU. An increase in profit was achieved by 17725.25, 16114.38 and 14168.55 rubles, as well as the level of profitability by 45.93, 41.26 and 31.24%, which is associated with a higher safety and productivity of the raised population of rabbits

The actual content of organic acids and macronutrients in the samples of purees made of strawberries, black currants, blackberries, cranberries, pears, cherries, apricots was determined in the work. The average value of malic acid mass fraction in the studied types of raw materials was 0.7%, while in apple puree it counted 0.43%. The average value of the sum of potassium and magnesium mass fraction for the presented types of raw materials was 212 mg / 100 g, and the previously determined value for apple puree was 211 mg / 100 g. Comparison of the actual values and reference data of the ranges of malic acid content and potassium and magnesium sum shows the possibility of the fruit component content determination in various confectionery products groups. Organic acids and macronutrients were proven to be used as identification indicators for many groups of fruit raw materials. The factual data on organic acids and macronutrients content in some types of fruit purees made of tropical fruits, which are characterized by very wide ranges, were obtained in the work. The mass fraction of malic acid in the studied samples is in the range from 0.03% to 0.30%. The potassium content ranges from 60 mg to 301 mg per 100 g of product, and the magnesium content ranges from 6 mg to 21 mg per 100 g of product. The preservation of organic acids and macronutrients in apple puree was proved during storage. This indicates the possibility of their use in the confectionery industry as accurate and reliable criteria for fruit raw materials identification in finished products.

Nowadays there is a wide market for cocoa butter equivalents, substitutes and improvers for the confectionery and dairy industries. An urgent task is the development of operational instrumental methods for cocoa butter and its substitutes quality control. Thermophysical parameters are among the most important characteristics of the fat phase for the food technology. Differential scanning calorimetry (DSC) is becoming one of the most promising methods for analytical control of fat and oil products. Thermophysical data (temperatures of the maximums of endothermic peaks and their areas) for cocoa butter and chocolate glaze typical samples applied at dairy processing enterprises of the Central black soil region for the production of chocolate glazed curd bars were obtained in the work performed with its help. DSC data were compared with chromatographic data on triglyceride composition of the fat phase of cocoa butter, cocoa butter equivalents, lauric and non-lauric substitutes, and POP and SOS cocoa butter improvers. It was shown that the DSC method can control the quality of cocoa butter and chocolate glaze, identify chocolate products of different origin and triglyceride composition. Melting thermograms obtained by DSC are highly sensitive to the fat phase triglyceride composition. DSC allows reliable identification of samples of cocoa butter and glaze by melting curves in the temperature range from -100 to +50 ° C. It was found that the main melting peak of cocoa butter and its substitutes, due to the presence of a certain set of triglycerides, is observed in the temperature range from -5 to +30 °C. When examining glazes, the melting peak changes: it bifurcates, expands or narrows. Additional application of computer separation of the unseparated peaks superposition on the DSC melting curves increases the information content of the method and improves the reliability of the fat phase identification. The DSC method is characterized by sample preparation simplicity, has good reproducibility and other metrological characteristics and can be an independent method for fat and oil products identifying and quality control..

In the present work, the kinetics of aminolytic degradation of polyethylene terephthalate with a mixture of amino alcohols (monoethanolamine and triethanolamine) was studied to obtain terephthalic acid diamide (N, N'-bis (2-hydroxyethyl) terephthalamide).The degradation reaction was carried out at atmospheric pressure and periodically stirring the reaction mass, followed by purification of the product by recrystallization.The dependence of the yield of the target product (N, N'-bis (2-hydroxyethyl) terephthalamide) on the reaction time and temperature, as well as on the ratio of the components, was revealed. The possibility of using diamide as one of the components of rubbers to expand the ingredient base in the rubber industry is considered. The effect of the obtained diamide on the kinetics of vulcanization of rubbers based on nitrile butadiene rubber (NBR-40) was studied, and the physicochemical and physicomechanical properties of the obtained vulcanizates were examined. In a similar way, the effect of an oligomer obtained by polycondensation of this terephthalic acid diamide was studied. The choice of SKN-40 rubber as the basis is due to the high polarity of the rubber and its good compatibility with the obtained terephthalic acid diamide and its oligomer.The accelerating effect of terephthalic acid diamide in combination with 2-mercaptobenzothiazole (MBT) on sulfur vulcanization of rubbers based on NBR-40 was revealed. The time to reach the optimum vulcanization is reduced by 4 min. In the case of using only terephthalic acid diamide, without the use of common accelerators, the optimum point of vulcanization shifts toward a longer time.In the case of using only terephthalic acid diamide, without the use of common accelerators, the optimum point of vulcanization shifts toward a longer time. Introduction diamide of terephthalic acid or its oligomer results in a change of physical and mechanical properties of the rubber - strength at break and elongation at break. The kinetics of the swelling of the resulting rubbers in toluene and gasoline was studied for four hundred hours. A decrease in the degree of swelling of vulcanizates in gasoline was observed with the introduction of terephthalic acid diamide instead of the zinc oxide vulcanization activator. Possible options for further application and use of the obtained terephthalic acid amide and its oligomer are considered.

Emotional intelligence is the sum of a person's skills and abilities to recognize emotions, to understand the intentions, motivations and desires of other people and their own, as well as the ability to manage their emotions and the emotions of other people in order to solve practical problems. The purpose of the study is to develop and test a methodology for the development of emotional intelligence as a fundamental quality of leadership formation in conjunction with managerial competencies. The study involved 576 students. The following complex of methods was used in the work: theoretical analysis and generalization of scientific and special literature data; conceptual-terminological and systemic-structural analysis; testing: a questionnaire of general empathic tendencies; communicative tolerance; tolerance test; test for assertion; diagnostics of self-esteem and level of aspirations; factorial personality questionnaire by R. Cattell; diagnostics of emotional intelligence N. Hall; pedagogical experiment; analysis and generalization of the results of experimental studies; methods of mathematical statistics. Summing up the results of our research, it should be noted that all thirteen studied parameters showed positive dynamics of their development. Eight of them have significant differences in the results before and after the experiment according to the Student's t-criterion (P ? 0.01): empathy, tolerance, tact, the significance of empathy, the significance of tolerance, the significance of tact, the level of self-esteem and aspirations. It is important to note that for three of them: the significance of empathy, the level of self-esteem and aspirations - the reliability according to the Student's t-criterion is P ? 0.05. Upon completion, N. Hall's emotional intelligence was diagnosed. Of the 70.14% of students with a low level of development of emotional intelligence, at the end of the formative experiment, only 5.90% remained in this group. The proposed methodology includes structural diagnostics of the level of development of emotional intelligence, generalization of the results in order to identify problem areas and the development of recommendations that contribute to the development of emotional intelligence.

The article discusses the need to develop information technology in the context of digital transformation in order to increase the competitiveness of high-tech industries. It is determined that in connection with the rapid development of the digital economy, the adaptation of high-tech enterprises to new operating conditions, as well as increasing their competitiveness, is of particular relevance. The need to stimulate investment and entrepreneurial activity in the high-tech industry has been identified. The digital economy implies the automation of business processes within a high-tech enterprise, as well as in relations with contractors and government agencies through the use of modern information technologies. It is proved that the paramount task of the development of the digital economy in Russia is the implementation in the coming years of training the required number of IT specialists capable of providing a qualitative technological breakthrough. A special role in the digital economy is given to high-tech production. The competitiveness of high-tech enterprises is largely due to the use of modern digital technologies in management and production activities. In conditions of high-tech production, factors affecting the competitiveness of enterprises are unstable. A list of external and internal factors affecting the level of competitiveness of high-tech enterprises is established from the standpoint of the greatest degree of influence of information technologies on them. Ignoring the transition to a digital economy can even deprive a successful high-tech company of its competitive advantage. Creation of new and improvement of existing network information technologies in the digital economy and their implementation in domestic high-tech enterprises will increase the competitiveness of enterprises, and as a result, the country's competitiveness.

Fisheries and aquaculture play an important role in ensuring food security, healthy nutrition and employment in various countries and on different continents. In Russia, the fishing industry is attractive for investment. At the same time, many important issues and problems remain unresolved in the industry. The search for promising directions for the development of the domestic fisheries sector is impossible without studying such an important indicator as the consumption of fish and its processed products. The purpose of this work is to study the indicators of fish consumption and products of its processing over a fairly long period from the middle of the last century to the present. Using the methods of scientific analysis, comparison, inductive and deductive, monographic, the following tasks were solved: the assessment of the results of the fishing industry in the Soviet period by indicators: catch, food production, import; the balance of resources for the period from 2011 to 2018 was considered.; a comparison of different consumer groups (population by age group, households in urban and rural areas) is made; fish and aquaculture production is considered from the point of view of food security, the cost indicators and opportunities of the processing industry are studied, the importance of cooperatives as an important infrastructure element, etc. The conclusions are as follows: despite official statistics, the actual consumption of fish per capita is a quarter less than the norm. For uninterrupted supply of fresh fish to the population, it is necessary: urgently allow the population of coastal zones to fish for personal consumption, develop cooperatives, integrate Centrosoyuz organizations in the value chain-catch/breeding-storage-marketing – sale; adopt a law on raw fish; study the experience of Scandinavian countries, in particular, Norway.

Modern studies in the field of public administration confirm the high efficiency and prospects of using targeted programs at various levels. The formation and realization of targeted programs in the implementation of the agrarian policy of Russia allow of solution of the most significant problems of the latter, while observing all planning principles and constantly monitoring the results achieved. The author of this article analyzes the use of targeted programs on the example of the “State Program for the Development of Agriculture and Regulation of Agricultural Products, Raw Materials and Food Markets”. He considers the directions and causes of its changes, the amount of financing aimed at its implementation, the distribution of responsibilities for its implementation and monitoring. The author also compares this program with the similar one at the level of the Voronezh region, identifies and substantiates common features and signs of difference. In addition to the positive aspects, it is indicated that the regional authorities are not yet fully aware of and so do not use the level of independence available to them in the formation and implementation of agricultural policy. The article proves the strategic nature of program-target planning, its specificity and systemic nature, which makes it attractive for public administration. A general conclusion is drawn on the effectiveness of targeted programs as a mechanism for implementing agricultural policy at the national and regional levels.

The article considers the most promising directions of innovative development of intersectoral complexes that best meet the conditions of digitalization of the economy. The economic feasibility of the development of intersectoral complexes in the conditions of an innovative economy is proved. The advantages of intersectoral complexes in comparison with other integrative units are highlighted. It is established that the Russian economy is dynamically developing forest, agro-industrial, chemical and a number of other complexes. It is proved that to ensure the progressive dynamics of their further development, it is necessary to take into account modern trends in the digitalization of the economy. A strategic vector for the development of intersectoral complexes in the conditions of an innovative economy is defined, which is based on the orientation to the widest possible introduction of advanced digital technologies. The effectiveness and prospects of using a wide range of digital technologies for the development of the agro-industrial complex have been proved. It is proposed to create and use a digital platform for the agro-industrial complex, aimed at concentrating the resources necessary for the digitalization of the agro-industrial complex, as well as systematizing and harmonizing the activities of stakeholders in this direction. The main goal of creating a digital platform for the agro-industrial complex is to significantly increase production efficiency through large-scale implementation of digital technologies. The tasks are: formation of a theoretical base and methodological recommendations for the maximum possible implementation of digital technologies in the agro-industrial complex; formation of financial, organizational and infrastructure prerequisites for digitalization of the agro-industrial complex; creation of information resources for effective interaction of all interested parties; provision of consulting services. The implementation of this project will significantly improve the efficiency of economic activities in the agro-industrial complex of the country. It is proved that the introduction of digital technologies in the activities of the agro-industrial complex can significantly increase its efficiency and serve as the basis for increasing competitiveness.

The article considers the problem of ensuring the sustainable development of industrial enterprises using the example of the Federal State-Owned Enterprise Kazan State Treasury Powder Plant. This issue is relevant for enterprises of all forms of ownership and sectors of the economy. To ensure sustainable development in difficult economic conditions, enterprises require managerial decisions and actions that must be taken ahead of schedule and taking into account all types of risks. In accordance with the concept of sustainable development, each management decision should take into account economic, environmental and social aspects. To ensure this strategy, enterprises currently use various quality management approaches, including the process approach, which is considered one of the most effective tools for improving business efficiency, plays an important role. The essence of this approach is that all the activities of the enterprise are considered as a set of processes, which are a combination of interrelated and interacting activities. Each process, in turn, has inputs that translate into outputs, resources, internal and external customers, suppliers, and other interested parties. Based on the study, the relevance of the application of quality management methods in the formation of the sustainable development strategy of the enterprise is substantiated. The application of the process approach is considered on the example of the production of paints and varnishes FKP "KGKPZ"; the importance of the quality management system for solving the task; demonstrated high achievements of the enterprise in the field of quality. Based on the results of the study, recommendations are made on the appropriateness of applying the process approach to the formation of a sustainable development strategy and achieving the strategic goals of industrial enterprises.

The paper presents studies of linear models of economic dynamics of the Neumann-Gale type, taking into account their possible stationarity, presents an analysis of existing classification approaches to the concept of optimality, presents their advantages and comparative characteristics, it is noted that the first type model open connects the concept of optimality with discounted maximization total utility. The first considers a closed system, the technological description of which includes the reproduction of all the resources necessary for development, including labor. Such a system has no external goals; its natural end in itself is development at the maximum pace. This is the most abstract and idealized scheme, but on the other hand it was it that made it possible to develop such fundamental concepts as equilibrium, a ray of (Neumann) balanced growth. Later, the apparatus of the closed model was replenished with the concepts of “direct and inverse Bellman operators”, “effective functional” (“potential”) of the model, etc. The second approach involves explicit accounting for consumption. Here the description becomes open, consumption is derived from the "technology" and described using the utility function. A new approach to the concept of “optimal development strategy” is proposed, a detailed analysis of the corresponding model is given. The article consists of three sections. 1 - staging part; 2 - analysis of the model with illustrative examples; 3 - conjugate (dual) model. The last section contains the main result on the connection of the optimal trajectories of the direct and dual problems. The paper provides an overview of literary sources in the subject area, as well as an economic interpretation of the results.

In modern business conditions, an increasing number of Russian companies have problems with solvency, as a result of which they are forced to go into bankruptcy proceedings. In such conditions, it seems important to develop the rehabilitation potential of business bankruptcy. The objectives of the work are to identify the reasons for the low solvency of Russian companies, as well as the rare use of bankruptcy rehabilitation procedures and their low effectiveness, which will allow us to identify new approaches to the development of the rehabilitation, including health, bankruptcy potential. In the course of the study, a comprehensive and systematic approach to the studied processes and phenomena was applied, which are implemented by means of general scientific methods: scientific abstraction, analysis and synthesis. The use of standard analytical methods (comparison, summaries and groupings) made it possible to assess the solvency of Russian companies, their participation in bankruptcy proceedings and the effectiveness of bankruptcy proceedings. The study made it possible to conclude that today the activities of the overwhelming majority of insolvent Russian companies are completed with the help of bankruptcy proceedings, while the main function of bankruptcy rehabilitation procedures is solely in debt repayment extended over time, which requires further improvement by adding a vector to preservation and development of the debtor's business. The results of the study can be used in analytical practice, as well as to develop new approaches to the development of the rehabilitation potential of bankruptcy proceedings.

The article theoretically substantiates the need to use a special tool to ensure sustainable development of rural territories. As such, it is proposed to use a monitoring system that will allow to analyze, evaluate and control all the factors in the implementation of strategies for their socio-economic development, and will also determine the level of achievement of the goals. Within the framework of the Voronezh region, the analysis of indicators of the socio-economic development of rural territories is carried out, their typical problems are identified. The most common among which are the worsening demographic situation and the underdevelopment of the educational system. On the example of the Vorobevsky municipal district, a typical homogeneous rural territory of the Voronezh region, the influence of strategic planning on its development is shown. It has been established that most of the indicators of socio-economic development are planned with positive shifts, which, however, does not indicate the possibility of actual achievement of the set goals. A comparative characteristic and analysis of the impact of strategies for the socio-economic development of rural settlements on the implementation of the strategy of the Vorobevsky district was made. It was revealed that the mission of the Vorobevsky district combines elements of the missions of rural settlements: the cultural heritage of Berezovsky, a comfortable living environment and entrepreneurship of Solonetsky, a comfortable living environment and agriculture of Nikolsky 1st; The general goal and objectives of the strategies of rural settlements are reflected in the strategy of socio-economic development of the Vorobevsky district. It is proposed to introduce annual monitoring as a tool capable of achieving the goals of the socio-economic development of rural areas, since the existing simple assessment of the formation of target indicators in three stages will not give the desired result. In this regard, the necessity of developing a special methodology for monitoring the implementation of strategies for socio-economic development, which will assess the achievement of the goals of the strategy in percentage terms at a particular point in time, is justified.

The article examines the substantive aspects of the essence of the concept of "digital economy", the prerequisites for its formation, factor influence and interdependence of structural elements. The concept of "digital economy" is a relatively new and extremely important phenomenon, the scope of which is expressed in double-digit annual growth rates in the global economy. The instrumental set of the main constituent elements of digitalization and their characteristic features, advantages and disadvantages of using virtual currency in the business sector, the real situation in the practice of using the digitalization toolkit of the economic system are analyzed. Potential positive and negative effects of scenarios for the development of the digital economy in the context of regulating the development of the digital economy are formulated. The prospects for the development of digital technologies in the context of the effective functioning of the socio-economic system of the state are determined. The analysis and concretization of digitalization components allows us to state the rapid popularization of the digital economy in all sectoral areas of economic activity, the active inclusion of its elements in the processes of social life and dynamic development. The digital economy sets the vector along which socio-economic systems of micro-, meso-, macro-levels will develop in the long term, which necessitates research and a comprehensive analysis of the digitalization processes in various areas of management.

The business environment in which russian organizations operate is complex due to the intense competition between business partners. In such conditions, organizations are forced to adapt to the imperfections of the legal framework, search for qualified personnel, solve issues related to the physical and moral deterioration of fixed assets, lack of current assets and cash, imperfect tax policy, insolvency of business partners, etc.to ensure their own economic security. Economic security is considered at two levels: at the macro level, that is, as the security of the state, and at the micro level – as the security of the organization. In this study, we will understand the economic security of an organization as a condition in which it is protected from external and internal threats, as well as aimed at obtaining a stable income in an uninterrupted operation and using all the resources available to it. Economic security can be characterized not only by qualitative, but also quantitative indicators. The most significant quantitative indicator is the level of economic security, which is an assessment of the state of use of the organization's resources according to certain criteria. Economic security management is a complex mechanism on which the well-being of an organization depends. In turn, to implement such a mechanism, it is necessary to create a system for managing the organization's economic security. At the same time, the organization's economic security management system consists of a set of organizational and managerial, regime, technical, preventive and propaganda measures aimed at protecting the organization's interests and property from both external and internal threats. In many cases, enterprises create their own security system to manage and ensure economic security of their financial and economic activities. However, it should be taken into account that it is impossible to create a universal system of economic security suitable for any organization, since each organization is unique, with its own characteristics of work, capabilities, potential and is focused on a specific market segment.

The article presents a methodology for managing the quality and competitiveness of innovative projects in Africa. One of the main directions chosen by the authors to solve this problem is the development of tools for an objective assessment of the competitiveness of innovative projects. With their help, it is important to constantly improve the quality management methodology and the competitiveness of innovative projects in Africa in the context of market relations. Despite all these economic difficulties in Africa, young people are always looking for innovative companies and are always looking for unique ideas to guarantee their position in the local market and even in the global market, such companies are even becoming a tough competition for large European companies. Successful innovation projects in Africa, in addition to their national significance, are the most necessary reasons to strengthen the competitiveness of companies and increase their value in national and international markets. At the same time, the lack of municipal assistance for innovation, the lack of partnership between universities and industrial enterprises, and the lack of development of institutions that Finance basic research lead to a technological lag in comparison with competition, and, consequently, the results of scientific research deteriorate technical and industrial activities. The main goal of the methodology for managing the quality and competitiveness of innovative projects is to ensure the improvement and continuation of innovative activities. This technique helps to ensure the continuity of the improvement process. The goals set by African company managers are to manage the company operationally as a lever of acceleration through quality and competition policies and to make decisions about the proper functioning of the company, taking into account its development goals.

The article deals with the problems of solving the following professional tasks in the framework of organizational and managerial, information and analytical and entrepreneurial activities: participation in the development and implementation of a set of measures of operational nature in accordance with the strategy of the enterprise; organization of work of the performers (team players) for specific projects, activities, works; collection, processing and analysis of information about factors external and internal environment of the organization to managerial decision-making; building and maintaining the organization's internal information system for collecting information for decision-making, planning and monitoring; evaluating the effectiveness of management decisions;organizing and conducting business. When developing strategic management decisions, managers at all levels face various challenges. In particular, it is quite difficult to justify the chosen alternative solution for a particular issue related to the management of the organization. For these purposes, various decision-making methods can be used, based on both intuition, professional experience, collective discussions, and a science-based approach. In the process of studying the need to use factographic methods in making various organizational, managerial and economic decisions, the following conclusions are formulated: factographic methods are decision-making methods that are based on the use of actually available information material about the object of forecasting and its past development; for the purposes of forecasting the future state of the object, it is most appropriate to use extrapolation methods that are simple, clear and can be effectively implemented in the management practice of industrial enterprises using computer programs.

The relevance of the research topic is caused by the urgent need to resolve issues that hinder the work of the state customer, especially aspects that allow to implement corruption schemes in the state order, getting rid of which is of state importance. The authors understand the system of state and municipal procurement simultaneously as a set of its participants and their actions according to the rules established by the regulator. They point to the objectively existing specifics of the regulation of the procurement system and assign an important place to the issue of compliance with the requirements of the law in relation to it in assessing the effectiveness of its functioning. The article discusses the main identified patterns of offenses in the field of procurement, however, it is stated that it is impossible to draw up a complete analysis of them, since not all crimes are detected, and the methods of their commission are constantly changing. The results of offenses in the field of state and municipal purchases, including corruption, can be: the quality of purchased goods, works, services; cost overruns and ineffective use of budget funds; delaying the deadlines for order execution; the emergence of the need to re-conduct the tender procedures, which also delays the final deadlines for the execution of the necessary actions; opposition to natural competitive processes in the markets. The authors analyze the recommended methods of crime prevention, and argue that organizational and administrative methods may be preferable to legal ones. The article also analyzes the causes of risks in the field of municipal procurement and suggests the ways to minimize them.

The paper presents studies of linear models of economic dynamics of the Neumann-Gale type, taking into account their possible stationarity, presents an analysis of existing classification approaches to the concept of optimality, presents their advantages and comparative characteristics, it is noted that the first type model - open - connects the concept of optimality with discounted maximization total utility. The first considers a closed system, the technological description of which includes the reproduction of all the resources necessary for development, including labor. Such a system has no external goals; its natural end in itself is development at the maximum pace. This is the most abstract and idealized scheme, but on the other hand it was it that made it possible to develop such fundamental concepts as equilibrium, a ray of (Neumann) balanced growth. Later, the apparatus of the closed model was replenished with the concepts of “direct and inverse Bellman operators”, “effective functional” (“potential”) of the model, etc. The second approach involves explicit accounting for consumption. Here the description becomes open, consumption is derived from the "technology" and described using the utility function. A new approach to the concept of “optimal development strategy” is proposed, a detailed analysis of the corresponding model is given. The article consists of three sections. 1 - staging part; 2 - analysis of the model with illustrative examples; 3 - conjugate (dual) model. The last section contains the main result on the connection of the optimal trajectories of the direct and dual problems. The paper provides an overview of literary sources in the subject area, as well as an economic interpretation of the results.

The management style does not characterize the Manager's behavior in General, but rather it is stable, invariant, and constantly manifests itself in various situations. The search for and use of optimal management styles are designed to increase employee achievement and satisfaction, and, as a result, the level of productivity. The management style is characterized by a stable set of traits of the Manager, which are manifested in his relations with subordinates. The management style does not reflect the General behavior of the Manager, but rather a stable, invariant one that constantly manifests itself in various situations. In modern conditions, the success of the case is determined not only by the nature of the relationship between the Manager and subordinate and the degree of freedom that they are granted, but also by a number of other circumstances. This is expressed in "multidimensional" management styles, which represent a set of complementary, intertwining approaches, each of which is independent of the others. The search for and use of optimal management styles are designed to increase employee achievement and satisfaction, and, as a result, the level of productivity. When choosing management methods, you must adhere to the following requirements of the "Golden mean": an effective Manager must be able to balance between different management styles of his team, and then the motivation of employees will be much higher. The leader of the future should be focused on the market and customers, constantly strive for progress, set development directions, be a driving force for effective changes, be talented and develop leadership qualities and teamwork skills of employees. In modern conditions, in their practical activities, the Manager must constantly adjust their management style in accordance with changing internal and external conditions.