A mathematical model of the diffusion process of liquid components into extruded pellets of feed stuff for prime fish species under vacuum spraying is considered. This will increase the fat content up to 40% and improve the digestibility and nutritive properties of the feed stuff. It is suggested to use the differential equation of molecular diffusion with boundary conditions of the third kind to describe the process of diffusion of liquid in porous pellets. For a mathematical description, the solution of the equation of unsteady molecular diffusion for bodies with the geometric shape of an unbounded cylinder (extruded pellets can be considered such bodies) was used. The studies carried out with values of the Bio criterion over 100 showed that the concentration of liquid additives inside the extruded pellets becomes equal to the concentration of liquid additives on their surface. Given a constant concentration of liquid additives on the surface of extruded pellets, this solution takes place in the form of a rapidly converging series. Considering that for Fourier numbers greater than 0.3 the series converges quickly, then all the members of the series can be discarded except the first one. Thus, the obtained solution of the equation of unsteady molecular diffusion at a constant concentration of liquid additives on the surface of pellets had the form of a rapidly converging series. Taking the logarithm of the obtained equation and solving its Fourier criterion, we attained the expression for determining the duration of the diffusion process. Comparison of the calculated curves and experimental data showed that the root mean square deviation did not exceed 14.3%. The use of vacuum spraying of liquid additives on the surface of pellets made it possible to increase the diffusion coefficient from 4.78?10e-4 to 6.112?10e-4 м2/с in comparison with the traditional technology of pelleting in a drum apparatus.

The article deals with the issues related to the study of the forms of connection of moisture removed during the drying of coriander seeds. A study was carried out to determine the quantitative moisture content of various forms of communication by two methods and a comparative analysis was carried out. It is shown that the existing methods for studying the forms of moisture-material bond have significant drawbacks and generally give a qualitative assessment of the state of moisture in the material or are very laborious and require lengthy laboratory research. An approach is proposed to determine the forms of moisture bond in coriander seeds based on graph-analytical analysis of the drying kinetics, which makes it possible to qualitatively and quantitatively assess the state of moisture in the seeds. With the help of a graphical editor, the curves of the kinetics of drying of coriander seeds were processed and the dependences of the value characterizing the rate of change in the rate of drying of coriander seeds on the moisture content of the product were obtained, and the introduction of a new concept into the theory of drying of this value as "acceleration of drying" was proposed. The analysis of the obtained curves is carried out, indicating the presence of extrema and points of inflection to the corresponding critical moisture content, as well as the presence of areas with a slowdown or acceleration of the drying rate change, which make it possible to establish the intervals of moisture removal with different binding energies. The approach considered in the article to determine the forms of moisture bond in coriander seeds will allow not only to give a qualitative and quantitative assessment of the state of moisture in products, but also to reduce the time spent on analysis and increase the accuracy of the results.

When choosing a method for drying rapeseed seeds, along with the productivity and energy costs of the process, it is necessary to take into account the quality of the resulting product. It is determined by the appearance of seeds, the balance of protein, vitamin and amino acid composition, as well as the quality of the oil contained in the seeds. Therefore, it is necessary that during the drying process, these indicators should be preserved and, if possible, improved.The aim of this work is to compare the quality indicators of rapeseed seeds dried in a microwave device with a swirling flow of heat carrier and the traditional method of convective heat transfer.The qualitative indicators of rapeseed and canola oil during convective and microwave drying were studied. The influence of microwave energy on the drying process and the quality of rapeseed in a microwave device with a swirling coolant flow was studied. Organoleptic and physico-chemical indicators of the quality of rapeseed dried by convective method and using a combined microwave power supply were determined. The study of the composition of proteins, the content of amino acids and vitamins of group E, as the most important quality indicators in the production of food products and feed additives using rapeseed. A comparative analysis of changes in the quality indicators of rapeseed seeds is performed, which allows identifying structural changes occurring during the drying process and assessing the quality of the resulting product during convective drying and using a combined microwave power supply. In the experimental studies found that the use of microwave energy in the drying process leads not only to increasing productivity, reducing energy costs, but also helps to preserve nutritional value, complete protein, amino acids and vitamin E dried product.

The extraction of sucrose is a key process in sugar beet production that determines its efficiency. This process is significantly accelerated by a complex thermal, electrical and chemical effect on beet tissue in the process of its preparation and is carried out in scalders of various designs. The design parameters of the scalder can be estimated using mathematical modeling methods. When developing the model, a finite element approach was used by representing complex bodies in the form of a large number of separate elements of the same type and the method of particle dynamics. In the simulation, a number of coefficients were introduced related to splitting the chips into separate spherical elements: mЭ, cС, dЭС, cИС. Reference and experimental data were used to calculate them. The mathematical model is implemented in the form of a system of differential and algebraic equations, for the processing of which a computer program in the Object Pascal language has been developed. The developed model makes it possible to vary a large number of design and technological parameters of the scalder and mechanical and geometric parameters of beet chips, and to determine indicators characterizing the efficiency of thermochemical processing of chips. The angle of inclination of the nozzle in the vertical plane, length and diameter of the nozzle were chosen as design parameters. The efficiency of the scalder design was evaluated by the mass of beet chips accumulated on the nozzle and the contact time of the beet chips with the inner surfaces of the scalder. In the course of a computer experiment, it was found that an increase in the angle of inclination of the nozzles at different lengths and diameters significantly reduces the mass of accumulated chips and the time of contact of the chips with the surface of the scalder. The resulting model is intended for the design of prototypes of the scalder.

Iodine belongs to the most important elements that are responsible for the full working condition of the body. Iodine deficiency is a very acute problem, its elimination is an important task of the world communities, reflected in the Doctrine of Food security of the Russian Federation, regional target programs of Russia. In the modern world, the proposed measure for the prevention of iodine deficiency is the consumption of iodized salt and some foods containing an inorganic form of iodine, or the use of a variety of biologically active additives. However, according to the observed statistics of diseases that are associated with a lack of iodine, the presented measures are not very effective. The article presents studies of the process of bioconversion of inorganic iodine into organic – bioavailable, capable of reaching the target organ, for example, during the germination of lentil grains in the appropriate nutrient medium. The possibility of obtaining an organic form of iodine from sprouted lentils in an iodized medium with subsequent production of food products, such as vegetable milk, is proved. The organoleptic, physico-chemical parameters of the milk obtained, as well as vitamin and amino acid compositions that increase the nutritional and biological value of the product were studied, the safety indicators were analyzed and meet the requirements for use in food systems. In the course of the work carried out, we obtained a product with a balanced composition of nutrients for the human body. These developments open up prospects for the creation of functional products for functional purposes with a bioavailable form of iodine.

The use of collagen in food industry is becoming increasingly popular. It has a neutral taste and smell, so it can be added to drinks. Drinks based on natural mineral waters - "Shorley" type drinks are an actively developing segment of the beer and alcohol industry. They contain various fruit and berry raw materials. The paper substantiates the component composition and formulation of beverages based on soluble collagen of fish origin. We used the hydrate of collagen proteins from the skin of the carp in the form of 2% dispersion. Three types of mineral water were used: "Slavyanovskaya", "Essentuki 4" and "Narzan". Raspberry, cherry and black currant juices were selected as fruit and berry raw materials. They have valuable biologically active properties due to their high content of vitamins, macro-and microelements, flavonoids and other valuable components. The obtained samples of beverages have good physical and chemical characteristics. Experimental samples of drinks with the addition of mineral water "Slavyanovskaya" and "Narzan" were distinguished by the harmonious taste of the corresponding juice without the taste and smell of fish collagen. For samples of soft drinks, refreshing and thirst-quenching properties were shown. A salty taste was observed for drinks obtained with the use of "Essentuki No. 4" water. Therefore, in the preparation of beverages such as "Shorly" this type of water is not recommended. The results of the analysis of beverages during the shelf life confirm the stability of the indicators of the tested samples. The shelf life of beverages was 6 months under storage conditions: temperature 12±2 °C and relative humidity 70±5%. The developed recipes and the results of the analysis of the characteristics of beverages allow us to recommend them to meet consumer demand for the prevention, maintenance and correction of physiological conditions of the body.

The use of effective physical processing methods to preserve food and agricultural products is gaining more and more popularity every year. This article presents a complex technology, including processing by accelerated electrons with doses of 1–3 kGy at a beam energy of 5 MeV. The efficiency of application of processing with accelerated electrons and modification of the composition of the gaseous medium for optimization of the technology of refrigerated storage of champignon mushrooms has been investigated. The technology parameters have been established to ensure microbiological safety and preservation of the consumer qualities of mushrooms under production conditions. The treatment with accelerated electrons at doses of 1–3 kGy in combination with cooling and modification of the composition of the gaseous medium delayed the postharvest maturation processes and led to an increase in the storage time of mushrooms up to 20 days (control 10–14 days). The modification of the composition of the gaseous medium was ensured by the selective gas permeability of the used packaging material (polypropylene, polyethylene, biaxially oriented polypropylene) and the respiration of the raw material. Depending on the intended purpose of the product - fresh sale or further processing (drying, freezing, etc.), the technology under consideration, due to the differentiated choice of technological parameters of storage and processing, allows to control changes in organoleptic, physicochemical and microbiological indicators of the quality of mushrooms in a targeted manner. Packaging made of biaxially oriented polypropylene and polypropylene should be used for mushrooms for processing, due to the best preservation of the structure of plant tissue, as a result of slowing down the ripening processes and delaying aging and spoilage, for the sale of fresh mushrooms, it is most effective to use polyethylene packaging.

The Russian market is oversaturated with grain raw materials in the composition of mixed fodders, which are characterized by a protein deficiency and poor digestibility of nutrients. One of the problems of modern animal husbandry is to increase productivity, and most importantly, to reduce the cost of production due to the efficient use of feed nutrients. Phytobiotics have antiviral, antimicrobial, and immunomodulating effects. Feed consumption is increased and the acid-base environment is normalized when they are included in any diet. Phytobiotics are safe for farm animals and birds. Studies of the amino acid composition and antioxidant activity of the protein feed additive obtained from the leafy mass of red clover plants were carried out in the work. The qualitative and quantitative composition of amino acids and the value of antioxidant activity prove the advisability of introducing a fodder protein supplement into the diet of feeding farm animals and birds. The main advantage of feeding a plant-based supplement is that farm animals and poultry are not exposed to any risks, as well as the possibility of its use as a flavoring and an appetite stimulant. It is assumed that the application of an additive from the vegetative mass of red clover will stimulate growth, reproduction, weight gain and will have antibacterial and immunostimulating effects.

The article studied yeast composition isolated from the separation of the mash, bran separated in the grinding step, as well as a protein supplement obtained by mixing these two products. Crude fat content ranges from 4,7 to 6,2%, crude protein content is 38%, which is 20% lower than in the fodder yeast, but 14% higher than that of the bran. It is also found that the resulting protein product enriched in micro- and macro-elements, as well as readily hydrolyzable and water soluble carbohydrates. crude fiber content is 5,5%, which is almost 2,5 times lower than in the bran. The composition of the feed protein supplement obtained with the introduction at the stage of aqueous suspension of wheat powdery cellulolytic enzyme preparation Viskolaza 150 L and without it. The enzyme preparation was added in the step of preparing aqueous suspensions and wheat powdery dosage of 0,01% by weight of the feedstock. protein feed additives obtained with and without addition of cellulolytic enzyme preparation of high quality crude protein content and protein. Thus, the content of crude protein in the protein with the introduction of an additive in an aqueous suspension of powdery Viskolazy 150 L was 37% whereas 34% without the enzyme preparation. The amount of soluble polysaccharides and the mass fraction of ash were practically at the same level of from 2,4 to 5% and from 5,5 to 7,0%, respectively. fiber content of the protein supplement using Viskolazy 150 L was 4,2-6,1%, which is 2,5 times lower than in the protein supplement obtained without enzyme preparation.

The paper studied the process of intensification of concentrated fermentation mash with account of the complex amylolytic enzymes, hemicellulase and proteolytic activities. We determined the dependence of ethanol yield, the content of volatile impurities, the content of reducing substances, depending on the different strains of yeast at a seed rate 15 million cells per 1 cm3 wort. To identify the parameters of the fermentation process the wort with an increased solids content, investigated the dynamics of accumulation of volatile impurities by varying the rate and duration of seeding yeast fermentation using 987-O5 race yeast. It revealed that the qualitative composition of impurities in the mash, the resulting wort of high-concentration depends both on the duration of fermentation, and from normal seeding yeast. Thus, depending on the duration of the fermentation process, the acetaldehyde content increases (from 613,17 mg/dm? to 54 h to 1724,6 mg/dm? to 72 hours), the amount of ethyl acetate is reduced (from 409,2 mg/dm? to 54 hours prior to 207 mg/dm? to 72 hours), the methanol content to 54 h at a rate of 15 million yeast seeding cells per 1 cm? of the wort amounted to 0,0043 mg/cm?, whereas by 72 h of fermentation at the same seed rate yeast – 0,0070 mg/dm?, the amount of 1-propanol and 1-butanol was reduced from 903,14 mg/cm? and 6,38 mg/cm? -54 h to 880 mg/cm? and 5,57 mg/cm? - to 72 hours, respectively. The minimum content of isobutanol independent of the duration of fermentation was 900-1100 mg/cm? at a seed rate 15 million yeast cells per 1 cm? wort izoamilola number increases from 1219,08 mg/dm? (54 hr) to 2673,84 mg/dm? (72 h). It revealed that the smallest total amount of impurities obtained by seed rate yeast 15 million cells per 1 cm? wort at the duration of fermentation 54 hours was found that maximum ethanol content in the mash with minimal accumulation therein volatiles corresponds embodiment:. Duration of fermentation - 54 hours at normally the problem of yeast cells – 15,0 million / cm? wort.

The paper considers the prospects for the use of innovative disposable tableware and packaging materials at catering establishments. The advantage of edible packaging materials is that they do not need individual collection and special disposal conditions, unlike traditional biodegradable polymers, which have not gained wide popularity due to the fact that they require special collection and disposal conditions in specially created conditions. The disposable tableware being developed, which is discussed in the article, is made from biodegradable and edible materials, both as an alternative to plastic tableware, and as a replacement for traditional dishes and functional containers used in the catering industry. This paper presents a comparative analysis of the efficiency of the process of heat treatment of culinary dishes in traditional functional containers made of stainless steel and in promising functional containers made of edible biodegradable material (wheat bran). In addition, the paper presents the rationale for the feasibility of the process of thermal culinary treatment with the subsequent serving to the table of dishes cooked in utensils from wheat bran. Theoretical calculations show us that the energy consumption for cooking in utensils made from wheat bran will be less than in traditional functional containers of the same size, made of stainless steel. Calculations show that the use of utensils made from wheat bran can reduce the costs of the process of thermal cooking of dishes in them. At the same time, such dishes are an excellent alternative to disposable plastic dishes due to the absence of negative impact on the environment.

The article deals with the problem of thermomechanical processing conditions influence on the properties of dry whey protein ingredient solutions: whey protein concentrates and isolates. The initial stage of obtaining fat property mimics is heat treatment of protein solutions to the temperature exceeding the denaturation threshold (65-75 °C). The next mechanical impact on the aggregates obtained leads to the formation of the particles similar to the fat globules. Protein mass fraction has a significant influence on the denaturation process. When its value becomes larger, the number of collisions between primary aggregates increases as well as the coagulation probability. In isolate solutions the denaturation rate was high, and it was observed intensive, irreversible coagulation at all protein concentrations. Aggregates were characterized as porous, branched, and polydisperse. Shear rate increase under mechanical impact resulted in even greater aggregates growth. Samples obtained at high shear rates were characterized by apparent physical instability. Large size of the protein aggregates was confirmed by a high degree of sedimentation. Suspensions were characterized as granular. The denaturation rate and coagulation intensity were lower in concentrate solutions. Presence of lactose helped to protect proteins from rapid loss of solubility by stabilizing their structure against thermal unfolding. The aggregates were characterized by a round compact shape, and the particle size didn’t differ a lot. Protein mass fraction change of the concentrate suspension samples did not have significant influence on the aggregates size and shape. Rotor rotation speed increase contributed to the particle size decrease. The solutions were characterized by the sedimentation stability and they had a uniform thick consistency imitating properties of the fat-containing products.

The influence of the mixing factor and its intensity was investigated at the stage of developing a technology for processing highly concentrated hydrolysates (50% solids) of extruded corn starch. The starch was extruded using a twin-screw extruder at a temperature of 185 °C and a pressure at the die of 2 MPa. Extruded substrate was hydrolyzed with enzyme preparations of ?-amylase and glucoamylase for 4 hours with different stirring modes. The significance of the stirring speed on the degree of hydrolysis of extruded starch, especially in the first 2 hours of enzymatic treatment, has been established. As a result of 4-hour exposure, the dextrose equivalent of the hydrolyzate incubated without stirring was 52.2. Dextrose equivalent of the hydrolysates stirred at speed of 100, 200 and 500 rpm was 54.5, 59.3, and 59.8, respectively. The study of rheological properties showed that the dynamic viscosity of a medium without stirring significantly differed from the viscosity of a medium with stirring throughout the entire hydrolysis period. As a result, the dynamic viscosity of the sample without stirring and with stirring decreased from 3 Pa?s to 0.35 Pa?s and from 2.5-2.8 Pa?s to 0.145-0.221 Pa?s, respectively. An double increase of the glucoamylase dosage made the mixing factor after 4 hours of hydrolysis insignificant and increased the dextrose equivalent value by 18-35%. The dextrose equivalents of samples without stirring and with stirring at a frequency of 200 rpm were 70 and 71, respectively. But in the first 2 hours of hydrolysis, the stirring factor for samples with an increased dosage of glucoamylase was also statistically significant. The study showed that hydrolysis of highly concentrated media of extruded starch under the condition of high-quality homogenization with the enzymes provides a high degree of bioconversion without the requirement for continuous mixing,

The tabular functional dependence of the ethyl alcohol content in liquid products of winemaking on the density and readings of refractometer sugar scale based on the processing of the measurement data of the refractive index and density of the model solutions and samples of wine products, as well as the paralleling determination of the volume fraction of ethyl alcohol by the method certified in winemaking according to GOST 32095-2013 was obtained. The established dependence was the basis for development of a non-destructive express method of determining the volume fraction of ethyl alcohol for wines and wine beverages prepared using products of winemaking, based on the changes in the density and index of refraction of liquid media. The use of bilinear interpolation methods made it possible to create a clear algorithm of actions for processing the measurement data, ensuring the sufficient relevance and unambiguity in determining the volume fraction of ethyl alcohol based on refractometry and densimetry data. Metrological certification of the method has been carried out. The method can be the basis for development of a regulatory document prescribing its use in the wine industry, as well as a technical task for realization of a portable device for determining the volume fraction of ethyl alcohol in liquid products of winemaking, based on the joint measurement of the indexes of refraction and density of the liquid.

The article presents an analysis of the social phenomenon of vegetarianism from a historical, medical and sociological point of view. The purpose of this article is to analyze secondary data from cross-cultural studies in Russia and the UK. The main task was to highlight the main features of the attitude towards vegetarianism in the framework of the "Western" mentality and to study the perception of the phenomenon of vegetarianism in the minds of Russians, to compare the data obtained. To accomplish the set tasks, the analysis of theoretical material on the topic of vegetarianism as a phenomenon of modern society, its main types, specificity as a system of sociocultural patterns was carried out. In the course of an empirical analysis of intercountry trends in the field of attitudes towards vegetarianism, the following points were recorded using the example of two countries. The proportion of people on a vegetarian or vegan diet is higher in the UK. However, both in Russia and in the UK, 10–15% of respondents were found who could try this type of diet and stick to it for about a month. In Russia, personal well-being and health is more often the argument in favor of a vegetarian diet, while in the UK people are more interested in protecting the environment.

In the production of low-alcohol and non-alcoholic beverages, the use of preservatives is allowed, including benzoic acid (BК) and its salts. Standard methods based on high performance liquid chromatography are used to control the content of this preservative. This work presents the results on the determination of benzoic acid in samples of low-alcohol and non-alcoholic products by the spectrophotometric method. Research has been carried out to establish the optimal wavelength when measuring the optical density of benzoic acid solutions. A calibration characteristic has been constructed to determine the mass concentration of benzoic acid, which makes it possible to determine its concentration in the range from 10 mg/dm3 to 500 mg/dm3 of benzoic acid, taking into account dilution. Metrological data have been obtained for constructing a calibration characteristic for the determination of benzoic acid in low-alcohol and non-alcoholic products. It is shown that the results of the determination of this preservative in the indicated products by the spectrophotometric method are comparable with the analogous results obtained using standard methods based on high performance liquid chromatography. The research results became the basis for the developed Methodology for measuring the mass concentration of sorbic and benzoic acids in low-alcohol and non-alcoholic products by the spectrophotometric method. The developed technique allows measuring the mass concentration of benzoic acid in low-alcohol and non-alcoholic products containing only benzoic acid. The spectrophotometric method for determining the mass concentration of BA is a less costly method for determining this preservative in a product than the currently used method of high-performance liquid chromatography, does not require special expensive equipment, additional consumables and specially trained personnel..

In the production of beverages of incomplete alcoholic and lactic acid fermentation, it is important to use non-traditional raw materials that have advantages over well-known analogues. Of particular interest in the production of fermented beverages is the use of malt extract prepared from triticalic malt. Serum and products derived from it are biologically complete, have dietary and medicinal properties. To achieve this goal accomplished objectives: to assess the quality and applicability of triticale malt extract for kvass production; explore the possibility of using whey as a processing aid in the production of kvass on the basis of triticale malt extract; to choose a combination of microorganisms to obtain a mixed leaven with the best biotechnological properties; conduct a comparative analysis of the duration of fermentation samples of kvas wort. The most intensive decrease in the dry matter content was observed in the experimental sample of leavened wort prepared on the basis of malt triticalic extract with the use of whey and combined sourdough from dry baking yeast of the brand "SAF-Moment" of the species Saccharomyces cerevisiae and lactic acid bacteria L. lactis, L. cremoris, L. diacetylactis, Str. Thermophilus. The duration of fermentation of leavened wort in the test sample was 10 hours, which is 6–8 hours less than the traditional technology. As a result of this work, the possibility of using triticalic malt extract for the production of kvass was proved. According to the main physical and chemical parameters, triticale malt extract is not inferior to traditional raw materials. The possibility of using whey as a technological additive for fermentation of leavened wort based on triticalic malt extract is investigated. The composition of leavened wort and a combination of microorganisms were selected to produce a combined starter culture with the best biotechnological properties. A comparative analysis of the duration of fermentation of samples of leavened wort is carried out.

Barley is a problematic raw material for ethanol processing due to its chemical composition. ?-glucans and pentosans high content increases the mass viscosity and digestible carbohydrates loss at еру water-heat treatment stage. The enzymes used to pre-treat grain prior to fermentation are traditionally ?-amylases and glucoamylases. The purpose of the work is to determine the optimal ratio of enzymes introduced in different periods of water-heat treatment. The object of study was barley: starch 52, protein 11.5, hemicellulose 5.1, ?-glucan 3.9, moisture 14.0. Enzyme preparations Alphaferm 3500L (0.5–1.0 AC / g starch), ViscoStar 150L (3700 units KS / cm3; 140 units ? – GcS / cm3; 1900 units CMC / cm3.), Prolive BS Liquid (600-750 units PS / cm?) were used in the work. The dynamics of viscosity change in the process of water-heat treatment was investigated in the work as well. It was found out that the dosage of the enzyme preparation Alphaferm 3500L has the greatest effect on the mass fraction of dry substances in the filtrate of barley mix, while the dosage of other enzyme preparations and the duration of the experiment have a smaller and similar effect. It was proved that the application of a multienzyme complex reduces the viscosity by 82% compared to the control. The method of indefinite Lagrange multipliers was used to determine the optimal mode of water-heat treatment. It was found out that the maximum accumulation of dry substances in the mixture is 16.4% and is achieved after 2.5 hours with the following doses of enzyme preparations: Alphaferm 3500 L - 0.6 units. AC / g starch; ViscoStar 150L - 0.025 units GCS / g starch; Prolyve BS Liquide 0.25 units PS / g starch.

Studies are devoted to a method for producing concentrated carrot juice with the aim of introducing candy caramel into the formulations using unconventional raw materials and a source of dye of natural origin. Currently, consumer demand for natural dyes that can be obtained from vegetable juices is growing. Carrot juice is especially rich in carotenoids. The production of carrot juice for commercial purposes involves thermal sterilization and lowering its pH, since its natural pH is approximately 6.0, which exposes the product to a high risk of bacterial contamination. Pressure processing is a new non-thermal technology used to pasteurize food products, and it has been scientifically proven to produce microbiologically safe and stable products with improved quality. It was found that the concentration process (0.08 MPa/45.4?/40min) significantly increases the amount of ?-carotene (50%). compared to freshly squeezed carrot juice. The resulting carrot juice concentrate in a significant amount contains solids on a refractometer of 75.8%, ?-carotene 6558 ?kg / 100 g, and also a slight increase in titratable acidity was noted twice. Formulations of candy caramel with the addition of carrot juice concentrate in the amount of 25, 50 and 75% by weight of water with the exception of the dye included in the control sample were developed. The obtained research results showed that candy caramel with the addition of carrot juice concentrate corresponds to physicochemical parameters in accordance with the requirements of GOST, but differs in tasting evaluation of caramel samples.

The organization of scientifically justified feeding of farm animals with compound feed enriched with oilseed processed products as an energy component and a probiotic component contributing to the regulation of homeostasis processes becomes important in modern conditions of animal husbandry production. At the same time, a special role is given to the application of rapeseed products, meals in particular, in feed rations. Rapeseed meal contains protein, carbohydrates, fats, phospho-containing substances in a concentrated form, which expands the possibilities of the raw material base for the development of compound feed recipes that meet the requirements of complete nutrition for animals. The dosage of rapeseed meal (10%) introduction into the composition of compound feed for young rabbits based on the animals receiving nutrients in accordance with the existing feeding standards was substantiated in the work. Evaluation of the effectiveness of the obtained granulated feed was carried out on a clinically healthy livestock of rabbits in the amount of 60 heads, which were divided into 4 groups. The best indicators of meat productivity (slaughter yield 69.80%, meat index 4.40) were obtained with the introduction of the probiotic preparation "Probion - Forte" at a dosage of 0.5 g / kg of feed and rapeseed meal in an amount of 10% to the feed mass. The application of the developed complete granulated feed made it possible to achieve a high degree of the diet protein component concentration in the muscle tissue of experimental rabbits, which indicates a higher nutritional and biological value of the meat resources obtained.

The problem of providing the world population with a high-grade dietary protein not only remains relevant in the third millennium, but is also becoming increasingly acute. Humanity is faced with limited natural resources against the background of rapid population growth in economically underdeveloped countries and an increase in the number of man-made disasters. The deficiency of dietary protein in the diet is 10-25 million tons/year, which leads to the depletion of the adaptive capacity of the human body and the emergence of a wide range of alimentary-dependent diseases and requires the adoption of measures and implementation of various programs at the state level. About 80% of the world's food protein reserves are of vegetable origin, with 50% being cereals, 25% - legumes and oilseeds. Due to the short reproduction cycle and availability, in terms of economic and environmental indicators, plant raw materials are a promising source of food protein, mainly used indirectly - for feed purposes. The article provides an overview of the main directions of biotechnological impact and the use of legume processing products. The biological diversity of legumes is presented, which provides the possibility of growing a large list of crops in the territory of the Russian Federation, the structure of representatives of legumes by types of harvest in 2019. The nutritional value of legumes is analyzed in comparison with other types of food raw materials. A list of valuable essential substances with a pronounced bio-corrective action present in legumes is given. Proteins of plant raw materials differ in the composition of limiting amino acids, for legumes (beans, peas, etc.) - methionine and cystine. Combining cereals with legumes allows you to design a protein that is closest to the optimal amino acid composition. The paper provides information on the amino acid composition of various legumes. Presents data on meeting the daily requirement for vitamins and minerals when introducing various legumes into the diet. The article analyzes the protein content in the chemical composition and nutritional value of various leguminous crops. Considered and studied modern recipe and technological solutions for obtaining food products using leguminous crops. The presented data provided the basis for the intensive development of scientific research, experimental design and experimental production work in the direction of deep processing of legumes and the development of technologies for the production of functional products based on them.

The article discusses the demand for product lines for pregnant women in the consumer market. The objects of research were pregnant women and women planning to become pregnant. The socio-demographic data of the respondents included: age; employment; physical activity. In the process of work, a one-stage cross-sectional study was carried out. The first block included questions about the respondents' diet. The second block contained questions about the volume and composition of food. The answers to the questions of the third block made it possible to give a tentative assessment of the demand for enriched products of a therapeutic and prophylactic orientation. The authors have developed a recipe and technology for the production of an enrichment additive. An assortment of pates for nutrition of women during pregnancy, enriched with a bioactive additive, was obtained. The paper presents information on satisfying the daily needs of the body in accordance with the norms of physiological needs for energy and nutrients. In the course of the work, the marketing potential of products with bioactive additives was consistently analyzed. As a result of the work, the following information was established. The bulk of the respondents do not receive additional vital nutrients in their daily diets and are ready to purchase them additionally. The offered product line of pates of a therapeutic and prophylactic orientation will correct disorders of the body's homeostasis and will be in demand among women during pregnancy. The increase in the price of developed finished products does not go beyond the purchasing power of the target audience. The conducted research allows us to conclude that the use of an enrichment additive for the production of bioactive meat products for the nutrition of pregnant women is cost effective.

The diary industry uses various technologies to extend the shelf life of milk products. However, longer shelf life of foodstuffs frequently results in their lower nutritional levels. Milk fat contains more than 400 fatty acids, which are involved in the development of the human nervous system and other biochemical processes. Similar to other fats, milk fat is susceptible to oxidative damage during storage. This affects such basic components of milk fat as fatty acids and triacylglycerides. At present, milk is used for the production of functional foods for infants and children. The shelf life of such products is increased by heat treatment.Temperature regimes of milk treatment are aimed at impeding microbial spoilage. However, high-temperature processing may accelerate the process of triglyceride oxidation, which will decrease functional properties of dairy products for infants during storage. Therefore, it is important to study the effect of shelf life on the oxidation of milk lipids in dairy products, including those enriched with essential substances.This article examines the effect of UHT treatment and storage on milk lipids by evaluating the fatty acid and triacylglyceride composition, as well as such indicators of oxidative fat spoilage, as peroxide and anisidine values, and the content of free fatty acids. It is shown that the composition of milk fat triglycerides undergoes changes following 60 days of storage. An evaluation of the resulting auto-oxidation products revealed a relationship between the composition of milk fat triglycerides and general indicators characterizing oxidative damage.

Nowadays, starch is widely used in the food industry as an additive that can improve product quality due to its characteristics. Starch can have a significant effect on the texture of a food product, and works as a thickener, stabilizer, filler and ingredient that locks in moisture well. Different types of starch are used in production, depending on the purpose of their application. Starch properties mainly depend on its physical and chemical characteristics, amylose/amylopectin ratio, and also on the average granule size and percentage ratio of different granule size groups. Currently, the innovation approaches with the use of so-called "green technologies" have been the priorities of food industry development not only in Russia but also all over the world. This paper deals with the possibility of producing modified starches using ultrasonic exposure methods. It was found that the properties of the modified starch suspensions undergo significant changes when exposed to low-frequency ultrasound. In particular, the temperature of starch gelatinization decreases by an average of 17° C, the output of amylose from the starch grain increases by 2.8–3.5 times relative to the native starch. The size of particles in the starch suspensions varies. On the basis of the carried out research it has been established that increase of ultrasonic exposure duration leads to equalizing of particle sizes. The native sample has no particles less than 400 nm in size but there are particles larger than 3,000 nm, while the size of particles exposed to ultrasound (630 W, 10 min) is mostly (426 ± 10) nm (35.5%) and (678 ± 5) nm (24.8%). Thus, the use of ultrasound for starch modification makes it possible to produce a substance with new properties and this significantly expands the possibility of using modified starch in the food industry.)

Solving the current problems of improving the quality and safety of food fish products is possible only if modern and objective methods of analysis are used. Ensuring the proper quality and safety of wild fish products produced by enterprises is possible through compliance with interstate and national standards and regulatory documents. Currently operating GOST 30812 "Raw materials and food products. The method of identifying sturgeon fish caviar "based on the establishment of morphological features of sturgeon fish caviar is the result of research work carried out by the Kasprybtestcenter and the Russian Academy of Sciences for the period 1997-1998. The morphological features of sturgeon fish caviar specified in the standard depend on various factors, and do not allow to establish belonging to the species. Morphological signs of caviar (grain size, cytogenetic structure) are changing indicators that depend on many factors that affect the physiological state of fish during cultivation. Modern studies conducted by the standardization and rationing group of the Volga-Caspian branch of Russian Federal Research Institute of Fisheries and oceanocraphy together with the laboratory of molecular genetics of Russian Federal Research Institute of Fisheries and oceanocraphy indicate that the more reliable way to identify caviar is to establish molecular genetic features. Genetic features are a stable criterion that reflects the hereditary material of parents. Developed an updated standard "Fish food products. Method for identifying the caviar of fishes of the sturgeon family. " The development of identification methods is based on the use of a complex of visually detectable signs of the macro and microscopic structure of the eggs of sturgeon and paddle-bearing fish species and the molecular genetic method Updated standard "Raw materials and food products. The method of identification of sturgeon fish caviar", supplemented by the modern molecular genetic method of identification of sturgeon fish and oatmeal, will provide a regulatory and technical basis for the functioning of the traceability system from the place of obtaining raw caviar to the store counter, which will significantly reduce the share of illegal, counterfeit and falsified products the functioning of the traceability system from the place of receipt of raw caviar to the store counter, which will significantly reduce the share of illegal, counterfeit and counterfeit products.

The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

According to modern trends in nutritional science, the range of bakery products should be expanded with the release of products of improved quality and nutritional value, for preventive and therapeutic purposes. The volume of production of dietary products is insignificant, the need for them is satisfied only by 10–20%. The increase in the nutritional value of bread is carried out by regulating the chemical composition of products as a result of the use of raw materials traditional for baking and the introduction of biologically active additives, which make it possible to obtain finished products that have functional properties and are intended for therapeutic and preventive nutrition. The influence of inulin-containing raw materials of Jerusalem artichoke on the quality indicators of bakery products has been studied in order to preserve optimal organoleptic and physicochemical properties and give the products a functional orientation. During the sensory assessment, the surface condition, consistency, structure, dryness, aroma of the dough, its taste and color were examined. With an increase in the percentage of Jerusalem artichoke powder added to the dough, the number of dark inclusions increased, and the artichoke flavor became more pronounced. The degree of digestibility of the proposed buns was determined by the pepsin-trypsin system, which imitates the digestion of food in the human stomach. The offered product expands the range of functional bakery products, improved in biological value (by 23%), vitamin (A, E) and mineral composition. The project of TU and TI, RC has been developed. The bun is promising for implementation in production.

The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, basil, onions, oregano, garlic, sugar, sage. According to the results of the scoring of the samples, the optimal dose of adding a flavoring component of 1.0% was established. Taking into account the recommended standards according to GOST 32899, the salt in the composition of the flavor component contains an insufficient amount, so it was added to the oil in addition to a total content of 1% in the product. In tomato flakes, which make up more than half of the entire mixture of the flavoring component, a high content of beta-carotene, vitamin C, PP, B1, B2, B6 is noted. Also, a high content of vitamin E in olives, basil, oregano; vitamin C - in sage; vitamin PP - in basil, oregano, sage; Vitamin B1 - in oregano, garlic, sage, Vitamin B2 - in basil, oregano and sage, B6 - in basil, onion, oregano, garlic, sage. Amperometric method found an indicator of the antioxidant activity of the taste component of 0.382 mg / g The resistance of fat oil with flavoring components was determined. The sample passed the test for 8 hours, no spoilage of fat was noted. Microscopic studies of oil samples were carried out using a Altami BIO digital microscope at a magnification of 200 times. The microstructure of butter with flavoring components is characterized as granular, plasma drops are evenly distributed in the sample. Some consistency indicators are identified. A good cut-through consistency was established and good heat resistance of the oil with taste components. Organoleptic characteristics of butter with flavoring components: taste and smell creamy, salty, piquant, aroma and taste of the introduced component; plastic consistency with inclusions of the added component, glossy surface; color light cream with grains of the introduced component. The main physicochemical parameters of butter with flavoring components were established experimentally: mass fraction of fat 62.0%; mass fraction of moisture 32.5%; salt - 1%. Microbiological indicators comply with regulatory requirements. The addition of a flavoring component to butter contributes to the formation of its dense structure, stable storage of the fat fraction, and uniform distribution of the oil plasma. The product has improved quality indicators.

Studies of experimental adhesion modifiers based on a mixture of fatty acids from the production of light vegetable oils. The properties of rubber compounds and their vulcanizates obtained using experimental adhesion promoters KK with cobalt content from 7.5 to 16.5% are investigated. The plastic-elastic and vulcanization properties of the properties of breaker rubber compounds based on polyisoprene, the physical and mechanical properties of breaker rubbers and the bond strength in the “rubber-brass-plated steel cord system” were studied. When testing belt rubbers containing experienced adhesion promoters or an imported analog of Manobond 680C, the following features were revealed. The plasticity of the prototypes was in the range of 0.2-0.4. This indicates satisfactory processing properties. The Mooney viscosity of the prototypes was lower than that of the production sample. The use of experienced adhesion promoters instead of the analogue (Manobond 680C) increases the resistance to scorching. On the basis of the analysis of elastic-strength properties, it was found that in terms of the conditional tensile strength, the prototypes were inferior to the serial ones. However, rubbers containing the KK-12, KK-13.5, KK-15 promoters met the control standards. The tensile elongation at break of the experimental rubbers is higher than that of the serial sample. This may indicate the formation of a more uniform cure network in the presence of the test products. When testing rubber-metal-hard composites, it was noted that, under normal conditions, the experienced adhesion promoters have advantages over Manobond 680C. However, at elevated temperatures, under conditions of salt and steam-air aging, they are slightly inferior to Manobond 680C. It has been established that the experimental adhesion promoters provide the required set of technical properties of belt rubbers with a CO2 + content of 12–16.5% wt. Thus, it is possible to recommend the adhesion promoters KK 12, KK-13.5, KK 15 for practical use in the composition of belt rubber compounds. This will allow replacing a foreign-made product and reducing the cost of production.

Hybrid composites based on synthetic thermoplastics (STP) are a prospect for replacing traditional plastics in various sectors of the national economy: crop production (composite hydroponic substrates, containers, etc.), water treatment (composite biofilter loads), packaging industry, etc. The purpose of the work is to assess the destruction of composites based on STP, modified with prooxidants (PR) and polysaccharides (PS), in various external conditions that mimic environmental factors (thermal, photochemical (UV radiation), chemical, biochemical effects). As objects of research, we used prototypes based on a copolymer of ethylene with vinyl acetate and high-pressure polyethylene, modified with microcellulose and cobalt stearate. The time of exposure to external factors is 3 months. The work also assessed the degree of influence of the compounding technology (one-stage, two-stage) of the three-component system "STP: PR: PS" on the degree of destruction of the composite. It has been established that effective destruction of polyolefins modified by prooxidants is observed only under conditions of thermal and ultraviolet exposure. When the content of polysaccharides in the polyolefin matrix is 40 vol.% Or less, the composites are not significantly affected by chemical and biological environmental factors. Simultaneous modification of polyolefins with a prooxidant and a polysaccharide does not lead to a synergistic effect of destruction during the studied period of exposure. Under conditions of heat exposure and UV irradiation, the behavior of the three-component composite is similar to the behavior of the PO modified with the prooxidant, but with a less pronounced aging effect, and in aqueous media such materials behave as the PO polysaccharides modified, but also with less pronounced destruction. One-stage compounding of the three-component system "STP: PR: PS" significantly reduces the efficiency of composite destruction

Currently, the urgent problem is the secondary use of distillation liquid - a waste product from the production of sodium carbonate, which is an aqueous solution containing about 10 % calcium chloride and a small amount of other salts. It is proposed to use a solution based on a distiller liquid as a coolant in a heat exchange system in the production of soda. The introduction of potassium dichromate into the system creates an inhibitory effect and prevents pipe corrosion. To study phase equilibria in the CaCl2 - K2Cr2O7 - H2O system, state diagrams were constructed at temperatures of 20, 3, and -7°C. With decreasing temperature, the homogeneous region noticeably decreases and shifts to the CaCl2 - H2O axis. The eutectic point is limited to a very narrow area in which the weight fraction of potassium dichromate does not exceed 3%.Using the Skrynemakers method, it was found that in a region with a calcium chloride content of less than 40 %, potassium dichromate crystallizes. For the region adjacent to the apex of calcium chloride, it is impossible to establish the composition of the solid phase and the boundaries of its crystallization using the Skrynemakers method. This is due to the fact that the binary system CaCl2 - K2Cr2O7 is a ternary reciprocal system K +, Ca2 + Cl-, Cr2O72- . In this area, the formation of solid solutions or compounds based on the binary system K2Cr2O7 - CaCr2O7 is supposed. For the temperature range from -7 ?С to 50 ?С, the refrigerant composition was proposed: 3 % K2Cr2O7 - 10.2 % CaCl2 - 86.8 % H2O. In the temperature range from 20 ?С to 60 ?С, the composition of the solution is: 6 % K2Cr2O7 – 10 % CaCl2 – 84 % H2O.

The article examines the methodology for the formation of strategic alternatives to the activities of a subsidiary and the choice of a strategy for its development, operating in a narrow market segment and included in an integrated structure. The proposed methodology should differ from the methodology for developing an autonomous operating enterprise, since the main task of a subsidiary is to obtain additional competitive advantages to the existing ones mainly by entering an integrated structure, which can be provided by a competitive strategy focused on costs or differentiation. The possibility of implementing a benchmark strategy of concentrated and diversified growth is considered. An expanded scheme for the formation of alternative development strategies for subsidiaries in the form of a combination of growth strategies and competitive strategies in their classical definition is presented. After the formation of alternative strategies of the subsidiary, the main task is to select the optimal development strategy for the enterprise from among the alternative, which will allow, by establishing relationships between the enterprises, to obtain the maximum possible competitive advantages. The authors have worked out the technique of choosing the optimal strategy for the development of a subsidiary from among alternative strategies to maximize competitive advantages

One of the most acceptable scientific and methodological approaches to work in difficult economic conditions is regular and targeted management of the life cycle of a business organization as an open social and economic system. Any system develops and changes, passing through typical stages or cyclic states of its development. Studying the enterprise from the point of view of the life cycle allows to increase efficiency of financial and economic activity exactly at the specified stage and in due time to develop measures on prevention or weakening of negative and increase of positive results. The analysis of scientific researches has allowed to define the "life cycle of an enterprise" as a quantitatively limited set of stages or states within which the enterprise is during its existence and development. With regard to the functioning of a business organization, the following stages of its life cycle have traditionally been identified: creation, growth, maturity and crisis. Depending on the stage of the life cycle, a business organization should focus on various aspects of its financial and economic activities. Development of a business organization is to ensure the transition from the first and second stages to the third, and the longest possible retention (maturity stage) with timely identification of signs of the fourth stage (crisis) in order to prevent it by retaining the existing positions, returning to the second stage, diversification or transition to a new life cycle. Each stage of development has its key aspects on which management should focus to achieve and maintain positive financial and economic performance. Correspondence of life cycle stages and financial and economic priorities gives grounds for development of the system of financial and economic indicators and formation of limits of their permissible fluctuations within each stage. Based on the values of financial and economic indicators and their dynamics, it is possible, firstly, to contribute to more accurate diagnostics of the life cycle stage of a business organization; secondly, to improve the efficiency of a business organization at each stage by adjusting the values of indicators within the optimal ranges and applying adequate managerial impacts.

In Russia, for the successful development of fishing and fish farming, there is a natural base: access to the seas and oceans, a significant area of internal reservoirs: rivers and lakes. However, the distribution of fish resources is very uneven: in some areas, resources far exceed the needs of the local population, while others may not have direct access to fish stocks. Therefore, trade plays an important role in achieving a more even distribution of fish throughout the country and is an important element of the market economy, market exchange, and one of the indicators of the well-being of the economy at the micro, macro, and meso levels. The purpose of the study is to study trade as an important infrastructure element for the delivery of fish and seafood to the final consumer. Was a valued commodity structure of sales and inventory of wholesale and retail trade, purchasing power per capita monetary income of the population, the role and potential of consumer cooperatives Centrosoyuz in the marketing chain for the delivery of fish and seafood to the final consumer. Methods: comparison and scientific analysis, inductive and deductive, monographic helped to outline the problems and ways of trade development. To promote the sale of fish and its processed products, it is necessary to develop all types of trade, including wholesale and retail, as well as create exchanges, electronic platforms and use any other modern marketing channels. A multi-disciplinary system of commodity movement is needed for the redistribution of inter-regional cargo flows "East-West" and "North-South" and the development of the main transport directions: latitudinal, meridianal and diagonal, for the delivery of fish and seafood from the catch regions to the place of consumption.

The article presents proposals for the development of rural areas by increasing their investment attractiveness. It is proved that in addition to financial resources, limiting factors for the development of the territory can serve as its social, environmental, and institutional features. Lack of resources, technologies, and infrastructure will limit rural development. It is proved that the implementation of the development opportunities of territories involves the search for optimal solutions in the selection of investment objects, their integration into the economy of the region and the municipality. The article examines the investment attractiveness of the Ramon district of the Voronezh region, which has a shortage of energy capacity, which does not allow for further expansion of industrial activities in the municipality. It is proposed to consider the creation of a company providing services in the field of eco-tourism as an alternative investment object. Such projects do not have increased requirements for existing electrical capacity, preserve recreational potential, create jobs, and ultimately improve the quality of life of the district's population. A brief description of the development of the tourism industry in Russia and the Voronezh region is given, and the main measures of its state support are highlighted. The growth of the domestic tourist market is predicted, as well as an increase in demand for these services. The project for installing and launching a glamping complex on the territory of the Ramon district is calculated. Conclusions are drawn about the economic, social and budgetary effectiveness of the proposed project. The glamping complex will increase the export of tourist services in the region, increase the gross regional product, and create additional jobs without using significant energy capacity, which will ultimately have a positive impact on the development of the municipality as a whole.

The article examines the theoretical and practical aspects of the innovative development of the human-centered economy in the context of overcoming the pandemic. The relevance of the study is confirmed by the fact that the world of high technologies, accelerated development and violent digitalization creates new rules of life. To the traditional risks that influenced humanity and caused crises in the past, the study adds new ones related to privacy of personal data and cybersecurity, artificial intelligence and new jobs, instant information dissemination and manipulation of public opinion, inequality of opportunities and environmental threats. It is concluded that the pandemic has become a powerful trigger for innovation. Social distancing technologies, which were especially popular during the coronavirus outbreak, are at the peak of demand. The pandemic has also adjusted the logic of providing government support to technology entrepreneurs. Among the priorities is support for domestic digital services that improve the quality of life online and provide social distancing. In conclusion, it was concluded that each crisis is unique, just as unique are the recipes for overcoming it, and each new wave brings new recipes to the entrepreneur and investor's piggy bank of how to build a sustainable business that is not afraid of threats of any type - from financial to biological. To protect oneself technologically from the shocks associated with the crisis, maximum digitalization of business processes and the use of modern business models, industrial automation using industrial Internet technologies, predictive analytics, the use of the most modern digital sales channels, and investments in personnel development are required. These and many other factors make up a modern sustainable business model.

The article reveals innovative approaches to professional training, retraining and advanced training of employees, building their business careers for domestic organizations. The increase in the importance of human resources in modern conditions of hyperdeterminacy of the external environment of the organization is justified. The key barriers that prevent the implementation of the concept of self-learning organizations in domestic practice are identified: lack of competent specialists who have experience in implementing this concept in practice; lack of financial resources; lack of understanding and unwillingness on the part of management to implement this concept. Innovative methods of personnel training are described: case method, "Secondment" training, distance learning, training, coaching, "budding" training, virtual training, gamification (gamification), Lego serious play method. The article reveals innovative approaches to building a business career, implemented in conditions of increasing staff mobility through the use of the "secondment" method and horizontal promotion, which can contribute to the formation of multicompetence and increase the employee's competitiveness. The economic and social efficiency of investment in the development of human resources of the organization is justified. Economic efficiency is reduced to improving the quality of labor resources, generating additional profit, optimizing the workflow, and increasing competitiveness in the market. Social effectiveness is expressed in increasing employee satisfaction with the process of training and professional growth, their motivation to work and increasing loyalty to their organization. It is concluded that the use of innovative approaches to personnel development for Russian organizations will increase the expected economic and social effects even in conditions of instability of the financial situation of organizations and the economic crisis.

Over the past ten years, there has been a lot of talk about the importance of digital skills in the world of the future, about the ability to learn throughout life as the main quality of an employee, about how employers are increasingly beginning to appreciate the “soft” skills of employees. But few could have imagined that the future would literally come right now. Due to the introduction of quarantine in many countries around the world and the economic crisis, organizations are forced to transform in the shortest possible time, including reorganizing to remote work and mastering new digital tools for this. Even the usually conservative spheres of healthcare and education are urgently adopting telemedicine and distance learning. The success of the ongoing transformations is only partially dependent on technical readiness and digital skills. It is much more related to the extent to which managers and employees are ready to develop and make non-standard decisions, maintain communication, adapt work processes, and set priorities. The main idea is that the breakthrough development of digital technologies will not lead to digitalization of the entire economy. On the contrary, special human qualities will acquire additional value, since they cannot be automated. Another premise in favor of the gradual increase in the importance of a certain spectrum of human skills is the special conditions of the modern economy. It is very demanding on both business and society and an individual, even if we exclude the factors of crisis or force majeure. High expectations of individual performance and company results have become the new norm, and the rapid pace of change makes it impossible to predict what knowledge, skills and tools will be useful even in the foreseeable future.

The genesis of integration processes at the micro-, meso- and macro-levels of modern activities of business entities indicates the presence of conceptually new levels of development based on the active use of resource potential, intellectual capital and digital transformation. Practice shows that instability in certain markets affects the complementary segments of the socioeconomic space and necessitates the search for ways of interaction that allow them to function as a single “organism” to achieve a synergistic effect and aggregate strengthening of resistance to external determinants. The social and economic ecosystem is a peculiar structure of synergistic interaction between the authorities, business, technological leaders and socio-economic subjects of the region. In the conditions of uneven development of territories, it becomes necessary in the process of making management decisions to rely on the existing communities of economic agents based on the system theory. The use of the theory of socio-economic ecosystems contributes to the elimination of disparate management processes, the achievement of strategic goals of the socio-economic development of the region. Within the framework of the systematic approach, trends and patterns of development of socio-economic ecosystems are presented. The main tasks of a socio-economic ecosystem are to implement best practices to meet the daily needs of the elements of this ecosystem. Since the ecosystem is located in time and space, then it has historical, geographic, ethnic, political and economic boundaries. In our study, we will rely on the economic and territorial boundaries of the ecosystem

The current stage of economic development in Russia is characterized by a new mainstream in management theory – the promotion of management technology to leading roles in the management of economic entities, priority is given to managers. It is believed that they are able to bring enterprises to the desired level of financial efficiency. Management developments of previous generations of managers, especially Russian ones, are not sufficiently taken into account. The article considers the formation of industrial development management, the contribution, first of all, of Russian economists and practitioners to the formation of the management paradigm. It is shown that the General principles of an integrated approach were developed in the first quarter of the twentieth century and Russian scientists and statesmen played a significant role in this. The main directions of formation of management tools, the increasing role of science-based planning in it are revealed.

The article explores the features of the behavioral nature of consumers of tourism services, allowing to ensure the economic development of tourism companies based on the implementation of the basic principle of marketing - customer orientation. The competitiveness of a travel company is significantly affected not only by natural, climatic, economic, political, environmental, but also social factors. In order to study consumer preferences in the market of travel services, a questionnaire was developed and a survey of consumers (customers) in the amount of 100 people was conducted. The survey was conducted among real consumers (customers) of travel companies in the city of Nalchik. It was found that the higher the level of education of consumers, the greater their desire for knowledge and travel; mid-level managers and employees annually use part (a couple of weeks) of their vacation for recreation; the education and professional activities of potential clients of travel agencies affect not only the number of trips they make, but also the choice of travel destination; the main source of information about tourist destinations and services among potential clients of travel agencies is Internet resources; a decrease in cash income entails a reduction in the need for tourism services. Thus, socially oriented consumers are a marketing tool for the economic development of tourism companies and ensure their competitiveness. The information obtained as a result of the research will allow us to better understand customer behavior, timely identify problems that impede the effective conduct of business and reduce the likelihood of risk in the process of making the right management decisions in the tourism sector. Implementation of the main marketing principle - customer orientation will allow you to concentrate on the most promising market segments, to increase the efficiency of the applied forms and methods of sales, advertising, sales promotion, and, in general, to ensure the economic growth of tourism companies.

The article contains proposals for the development of vegetable growing, the central place in which is given to the reproduction of investments. The reproduction of investment activity is understood by the authors as a complex system of relationships and ordered stages that are specific to different industries. It is substantiated that investment is primary in relation to cyclical business processes, and the size and dynamics of profit affect the model of reproduction of a commercial organization. Vegetable growing is a promising area of economic development in the Voronezh region. It has been proved that it is necessary to increase the production of vegetables in the Voronezh region, both for personal consumption and for export, since vegetables are the basis of the diet of a modern person, moreover, their consumption is constantly increasing, and exports are becoming one of the leading positions in the growth of the Russian economy. If previously Tunisia, Turkey, Israel and other countries were traditional exporters, now there is a tangible interest in domestic vegetable-growing products. Satisfying demand requires the formation of a stable production base, which allows obtaining high quality vegetables for seasonal and off-season consumption. The features of reproduction of investment activity at open-cut enterprises and greenhouses have been investigated. A brief description of the investment activity of specialized subjects of the vegetable growing industry in the Voronezh region is given, general, sectoral and organizational and economic features of the processes of reproduction of investment activity in them are identified and systematized. The volume of investments and typical sources of their coverage have been studied, and their assessment has been made according to generally accepted and special indicators. The conclusion is made about the promising directions of development of enterprises of the sub-industry and the levers and mechanisms of influence necessary for this.