The description of the existing method for producing invert syrup in stages in a large volume under the conditions of using one type of energy flow is given. The purpose of this work is to develop the principles of transition from macrostatic equilibrium to the development of each microstatic volume of liquid dispersed systems in the process of their production in a non-equilibrium state created by the combination of two types of cavitation effects: hydrodynamic and acoustic effects. The properties of dispersed systems are described and the object of research is invert syrup with the amount of dry 80% and reducing 79-80% substances. Invert syrup with 100% inversion of sucrose to glucose and fructose is widely used in the production of flour confectionery and a number of pastille and marmalade products. The principles of formation of aggregates from sucrose molecules at the stage of sugar dissolution, the formation of voids and the nucleation of gas phase bubbles are established. The conditions for creating a non-equilibrium state of syrup under the conditions of using two types of energy flows, by combining hydrodynamic and acoustic cavitation, are considered. The character of the transformation of the state of bubbles under conditions of changing the flow geometry of gas-liquid systems and the excitation of sound vibrations in them is shown. The mechanism of structure formation of a gas-liquid system under the influence of acoustic vibrations on the structure is described. The character of transformation of highly concentrated gas-liquid systems after the collapse of gas phase bubbles is shown, which was the determining factor in the formation of new types of materials. The practical output of this work was the creation of invert syrup with 100% fructose and glucose content in dry substances. Preparation of an emulsion for flour confectionery products and marmalade based on fresh fruits and vegetables. The effectiveness of combining two types of cavitation exposure opens up the prospect of creating new types of confectionery products with fundamentally new properties, while preserving native vitamins and nutrients.

Storage problems for various types of confectionery products are associated with the physical state of the contained water and its migration processes. This work is aimed at predicting the storage capacity and increasing the shelf life of various groups of marmalade. The influence of the content of caramel syrup (5 - 25%) in jelly marmalade (JM) on apple (YP) and citrus (CP) pectin on the processes of moisture transfer during storage of products packed in BOPP film 20, 40 microns has been investigated. The composition and amount of molasses forms the features of the phase transitions of sugars and the ratio of free and bound moisture, which has a significant effect on the texture and organoleptic properties of FMs during storage. Moisture migration was characterized by the mass fraction of moisture and water activity. The results showed that over 12 weeks of storage, the moisture content of the sample with CP, containing 5% molasses, decreased from 22.0% to 19.6%, the rate of decrease in the mass fraction of moisture was 0.2% per week. For a sample containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.4% per week. For 12 weeks of storage, the mass fraction of moisture in the sample with NP, containing 25% molasses, decreased from 22.0% to 19.6%. As a result, for a sample made with YF containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.2% per week, and containing 5% molasses - only 0.1% per week. An increase in the mass fraction of molasses from 5.0% to 25.0% in the chemical composition of the FM leads to an increase in the rate of moisture transfer, approximately two times, while the water activity of the products practically does not change during storage and is 0.750 - 0.760. With an increase in the thickness of the polypropylene film from 20 ?m to 40 ?m, the rate of moisture transfer processes decreases approximately two times.

Currently, the application of advanced technologies in sugar factories is relevant. These technologies are based on the use of a combination of physical and energy effects on the feedstock and provide a reduction in sucrose losses at the stage of diffusion juice obtaining. A method of press-diffusion production of juice from sugar beet which allows to increase the yield of sucrose from beet chips and to reduce losses at the stage of diffusion juice obtaining and production costs is suggested by us. The press-diffusion method of extracting juice from sugar beet with the methods of mathematical planning and statistical processing of the experimental results was studied in the work. Regression equations and suboptimal parameters providing the maximum yield of beet juice with minimum energy consumption for its implementation were received in experimental plants under the influence of technological parameters, which were the pressure applied to the beet mass at the pressing stage, the temperature at the diffusion stage, and the pretreatment temperature of beet chips before pressing and the frequency of ultrasonic vibrations of the emitter in the diffusion installation. These operating parameters were the following: pressing pressure 0.27–0.33 MPa, pretreatment temperature of beet chips 334.2–337.3 K, diffusion temperature 342.5–345.0 K and frequency of ultrasonic radiation 21.25–23.36 kHz. The engineering nomograms presented make it possible to determine the value of the specific energy consumption and the value of the liquid phase output from the technological parameters of the press-diffusion method for producing beet juice in a quick and qualitative way.

Experimental studies of the kinetics of the process of drying triticale grain during counter-current-direct blowing of the grain layer were carried out. In the experimental installation, a programmed change in the direction of the drying agent flow through the grain layer was carried out and the actual conditions of the drying agent supply through the supply and discharge boxes of the shaft grain dryer were emitted. Analysis of drying curves and drying rate of triticale grain showed the presence of only a period of decreasing drying rate, in which the intensity of moisture diffusion is significantly less than the intensity of moisture exchange. The organization of the experiment made it possible to fully adapt it to industrial mine grain dryers, in which the drying process is carried out in a continuous mode. Based on the results of the study, an empirical model of the drying process is proposed in the form of an exponential function, which establishes a unique functional relationship between the current moisture of the grain and the main parameters of the process: temperature, speed, moisture content of the drying agent and the thickness of the blown layer. Taking into ac-count the requirements to the process modes of grain drying, the triticale analyzes the ratio between the grain temperature and its humidity at various values of the mode parameters, which is proposed to be used as a restriction on the drying temperature mode.

During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes, and the driving force is the gradient of water activity. The rate of transition of water from one phase to another depends on the difference between the equilibrium and working concentrations, the physical properties of the system and the "hydrodynamic setting" of the process. The relationship between the factors is established using the equations of diffuse kinetics. The influence of various factors on the processes of moisture transfer of confectionery products of a jelly-like consistency was investigated using the example of jelly-fruit marmalade. It is shown that an increase in storage temperature by 10 °C leads to an increase in the rate of moisture transfer of jelly-fruit marmalade, made without the use of modified starch, by a factor of 2.2. The use of 2% different types of modified starch allows to reduce the rate of moisture transfer of jelly-fruit marmalade by 1.3–1.7 times. The use of modified starch E1412 reduces the rate of moisture transfer by 1.7 times as compared to the control sample of marmalade without the addition of modified starch. The use of modified starch E1401 in the manufacture of jelly marmalade predicts an increase in the preservation of products (no "crust" during storage). To predict moisture loss during storage of confectionery products of a gelatinous consistency, it is proposed to use the molecular diffusion coefficient, which allows to substantiate the type of structurant, the thickness of the packaging used and the storage temperature of products with a given shelf life. The molecular diffusion coefficient of jelly-fruit marmalade ranges from 0.56 ? 10-13 m2/s to 2.04 ? 10-13 m2/s. The maximum coefficient corresponds to the highest rate of moisture transfer processes.

Currently, there is a trend in decreasing of the number of pollinators, which is already a matter of food security. Bumblebees Bombus terrestris L. are economically important pollinators of vegetables and other agricultural crops. Recently, it has been suggested that the synergistic effect of pesticides and diseases that affect pollinators contributes to a sharp decline in the number of pollinators. In this work, we investigated the effect of new biodegradable fungicides on eukaryotic microorganisms Penicillium commune and Rhodotorula mucilaginosa isolated from the gut of Bombus terrestris L. larvae. It was shown that the new fungicides studied can inhibit the growth of both mycelial eukaryotic microorganisms and yeast eukaryotic microorganisms. Among the studied substances, the most effective was fungicide 2. The studied substances are selectively toxic only for eukaryotic microorganisms and do not have a toxic effect on animals, in particular insects, and can be used to treat insect pollinator infections caused by fungal microorganisms. It was noted that the new fungicides are more toxic to yeast than to mycelial fungi.

A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.

The article presents the results of the analysis of quality and safety indicators in the production of halal meat products using the example of beef. A fairly large-scale production of Halal meat has been organized in our country. Despite the 5-10% price increase, these products are in great demand not only among Muslims, but also among consumers who prefer high-quality and environmentally friendly products. Beef is characterized by a high protein content (in particular, myosin and myoglobin). Beef meat contains B vitamins, vitamin B12 is especially important, which the body receives only from animal food. Beef is a supplier of high quality protein essential for building cells, especially muscle cells. Balanced composition of amino acids, which includes arginine and glutamine. In the course of the research, the authors analyzed the veterinary and sanitary characteristics of the production of halal meat products and carried out its veterinary and sanitary assessment. The beef samples were examined by us for compliance with the requirements of TR CU 021/2011 "On food safety" and TR CU 034/2013 "On the safety of meat and meat products" in terms of microbiological and physical and chemical safety. Based on the results of the analysis of the content of toxic elements, physicochemical and microbiological studies, it was concluded that the indicators of both samples meet the requirements of regulatory documents, do not contain toxic elements and are safe. Organoleptic studies showed that both samples under study are of excellent quality category and appearance, however, the consistency of sample 1 is denser and more elastic, the smell and taste of both samples is characteristic of this type of meat, however, the broth obtained from sample 1 is more aromatic and has a bright, rich meat taste. In this connection, according to the results of the study, the authors concluded that sample 1 ("halal beef") has higher quality indicators than sample 2 (beef obtained in the classical way).

The increase in the number of cases of allergic reactions and celiac disease is an important problem. The solution to this problem is the search and development of relevant and effective ways to eliminate gluten. Specific amino acid sequences glutamine and proline determine the resistance to protease hydrolysis of the structural domains of gluten fractions. The analysis of the literature data showed that an alternative to the gluten-free diet is the use of biotechnological methods for modifying ingredients containing gluten. Such methods include the use of leavens on the base of lactic acid bacteria or enzyme preparations containing peptidases specific to gluten biocatalysis. In addition, the pretreatment of raw materials by extrusion cooking contributes to an increase in the degree of gluten hydrolysis. The effect of the thermoplastic extrusion and various enzyme systems containing proteases, amylolytic, cellulolytic and hemicellulolytic enzymes on the changes in the molecular weights of wheat protein fractions was studied. It was found that extrusion as a factor of protein modification significantly affects the proteolysis of wheat proteins using enzyme systems of different substrate specificity. The most effective hydrolysis was shown by the use of a complex enzyme preparation Amyloprotoorizin. including The effect was also noted after bioconversion of non-extruded wheat. An algorithm for the technology of wheat snacks based on the processes of extrusion and biocatalysis of proteins with specific proteases for the elimination of gluten is devepoped. The practical implementation of the technology will make it possible to obtain ready-to-eat snacks, which will be investigated for the preservation or elimination of antigenic properties during clinical trials.

Ultraviolet radiation has long proven itself as a technological process that allows you to reduce a significant amount or completely inhibit unwanted microorganisms, however, this technology is mainly used for disinfection of air and surfaces in industrial enterprises. The use of food processing with ultraviolet light is poorly developed, this is due to a number of limitations, one of which is the small depth of penetration of ultraviolet radiation. This circumstance introduces a number of restrictions and requires additional research for the active introduction of UV radiation in the food industry. The aim of the work: to study the dynamics of inhibition of native microflora of raw materials during UV treatment with various doses; to determine the degree of development of residual microflora during storage of UV-treated food products. Objects of research: model media containing native microflora of raw materials and fresh mushrooms. An improved UV treatment mode is proposed to reduce the surface injury of fresh mushrooms and ensure their microbiological stability of champignons during storage. The obtained results allowed us to establish the regularities of inhibition of native microflora on the surface of model media and fresh mushrooms depending on the distance to the UV radiation source, the time of irradiation, and the accumulated dose. It is noted that the dynamics of inhibition of native microflora on the surface of model media is not linear, and "Plateau" zones are marked. When developing a technology for processing fresh mushrooms, it is recommended to use a UV source with an accumulated radiation dose of 500 Dg/m2.

The paper presents the results of experimental data on the kinetic characteristics of ultrafiltration tubular elements, such as the output specific flow, retention coefficient, diffusion permeability coefficient, distribution coefficient. To study the purification of milk whey, we used tubular ultrafilters BTU 05/2 with membrane material fluoroplast (F), polyethersulfone (PESF), polysulfone (PS). For theoretical calculation of the retention coefficient, output specific flux, diffusion permeability coefficient, distribution coefficient, mathematical expressions were developed and empirical coefficients were obtained. The developed mathematical expression describes the experimental data with good reliability. The obtained experimental and calculated data can be used with high reliability in calculating mass-transfer fluxes of substances through a semi-permeable membrane, as well as in engineering methods for calculating and predicting efficiency, and using membrane processes for concentrating serum. The protein concentration in real milk whey was determined by formol titration. On the basis of the studies carried out, the dependence of the growth of the output specific flow on pressure was established, that the optimal pressure for concentrating milk whey on the ultrafiltration membranes we have chosen is 0.25 MPa. For three types of ultrafilters, the experimental value of the coefficient was within 99% for protein. For the theoretical calculation of the retention coefficient, a program in the MAXIMA language was developed and registered. Due to the method of applying the membrane to the reinforcing element, the membrane material polyethersulfone (PESF) and polysulfone (PS) have a substrate, due to which they sorb more substances on themselves, because of this, the diffusion permeability coefficient and the distribution coefficient are much higher than that of a filter element with membrane made of fluoroplastic (F), which does not have a substrate.

People whose professional activity is associated with high energy consumption have a completely different lifestyle, unusual for the average person engaged in mental activity. They are directly related to one thing in common - high levels of physical activity. This leads to a large expenditure of the body's own energy and the breakdown of muscle tissue. To maintain the optimal state of a person during a period of intense activity, it is necessary to replenish energy costs in order to avoid the development of an extreme state, which is characterized by a severe state of the body, which develops under the influence of extreme emergency factors of the external and internal environments and is characterized by significant disorders of the body's vital functions. The article discusses issues related to rations for people with increased physical activity in extreme situations. Despite the fact that on the food market for people with increased physical activity there is a wide range of various snacks that are part of pocket and dry rations, one of the important tasks is to develop a modern food product that provides an increase in nutritional value. The existing rations are of insufficient nutritional value. The solution to this problem is possible through new technologies. The most promising are finely ground mixtures of various vegetables and fruits in combination with grain products. The creation of a new product in the form of a mixture for biscuits will expand the range of functional products and increase the profit of enterprises, since sales of such products in 2019 amounted to 274 billion rubles, which is 16 billion rubles more than in 2018. Biscuits from a multicomponent mixture with a high-grade protein in the composition will allow you to quickly restore the energy consumption of highly active people.

Milk thistle seeds are a unique source of biologically active substances. The oilseed crop studied is used in various fields, both for food purposes, animal husbandry and in medicine. The characteristics of milk thistle oil were considered in the work. Milk thistle seeds are known to contain 35% vegetable oil (seed fat). The oil was obtained with cold pressing. Milk thistle seed oil was chosen as the object of study. Using an experimental extruder, the oil was obtained under the following modes: the annular gap of the grain chamber - 1.25 mm, the screw rotation speed - 190 rpm, the pressing temperature - 353 K. A comparative study of the fatty acid composition of milk thistle oil components with literary sources was carried out. Gas-liquid chromatography on a Chromotek 5000 device was used to determine the composition of the components according to the GOST 31665-2012 method. The calculation for the components of milk thistle oil  on the basis of which the chromatograms were obtained for the amount of fatty acids was made. It was found out that the characteristics of the test sample are comparable with the literature data, but they also have differences, since other fatty acids were found in the oil. 24 fatty acids were identified by gas chromatographic analysis. The following ratio of fatty acids was determined: linoleic - 53%, oleic - 26%, palmitic - 8%, stearic (5%), arachidic (3%) and behenic (2%). The sample under study contains saturated and unsaturated fatty acids. According to the results of the vitamin composition analysis  milk thistle oil contains vitamins A, E and K and minor β-carotene traces which are a valuable source for diet and preventive nutrition.

The purpose of the research is to substantiate the choice of enzyme preparations Promod 523MDP, Promod 439L, Flavorpro 766MDP, and Flavorpro 750MDP (Biocatalysts Limited, UK) and to determine the effective time of whey proteins hydrolysis in an ultrafiltration concentrate (UF-concentrate) of cheese whey for reducing their allergenicity based on the analysis of kinetic constants of the proteolysis reaction. Experimental studies were carried out with samples of cheese whey UF-concentrate with a total protein mass fraction at least 3.0% obtained with the use of industrial ultrafiltration unit MMS Swissflow UF with ceramic membranes under the conditions of the PSC Dairy Plant “Voronezhskii”. They were preliminarily subjected to enzymatic hydrolysis for 8 hours at a constant temperature, based on the dosage data, the optimum pH and the temperature of the used enzymes, recommended by the manufacturer. The specificity constant Vmax/Km was used to estimate the effectiveness of the enzyme preparations, which characterizes the constants of all stages of the hydrolysis reaction. The highest proteolysis rate has a mixture of Promod 439L and Flavorpro 766MDP in the ratio of 1.5 and 3.0%, respectively, of the total protein content in the substrate. Microscopy results showed an increasing in the solubility of nitrogen-containing components after hydrolysis due to a decreasing in hydrophobic areas on the surface of peptides. The resulting hydrolysate can be applied in the technology of a wide range of dairy products to reduce their residual antigenicity by partially replacing skim milk in the formulation.

The composition of milk chocolate is unbalanced, it has high energy value, contains a lot of added sugar with low protein content. The paper studies and substantiates the criteria for the production of milk chocolate with non-traditional protein-containing components. Tasting evaluation of milk chocolate with replacement of part of sugar for whey protein concentrate, buckwheat, oat flour and pea protein isolate in various combinations showed favorable differences between the model samples and the control. The analysis of rheological properties of model milk chocolate masses has shown that the introduction of unconventional protein-containing ingredients instead of sugar leads to a significant change in the rheological behavior of the product. The plastic viscosity increases from 4.4 to 10 Pa ?s depending on the type of introduced components. In order to determine the influence of the production method on the change in the plastic viscosity of milk chocolate masses, a series of experiments were carried out. t was found that at constant values: the content of the unconventional component (10%) in the recipe, the temperature and time of processing in the conche-machine, the chocolate masses differed in their rheological characteristics. It was found out that the greatest reduction of plastic viscosity of milk chocolate masses with unconventional ingredients in the composition can be achieved by their step-by-step conching and two-stage emulsifier – lecithin injection. The quality of chocolate masses is also determined by their crystallization properties. Milk chocolate masses with various non-traditional protein-containing ingredients were processed at a temperature of about 30.0°C in a laboratory tempering machine in order to form and stabilize ?-form fat crystals. Then they were determined by their temperindex. It was found that if the same conditions of tempering were observed, the temperindex of different milk chocolate masses was different. In order to obtain the optimal temperindex, we have worked out the tempering modes of milk chocolate masses, which will make it possible to obtain products with a stable structure and without traces of "graying" throughout the shelf life.

The use of physical methods of processing, in particular ultraviolet radiation, is used in the food industry for the purpose of disinfection of raw materials, semi-finished products and finished products, which increases the storage time. The process of processing food products with ultraviolet light quickly proved itself. This method does not change the taste of the product, increases the shelf life and sales, and is a non-thermal method of deactivating pathogens. The wide use of the bactericidal effect of UV rays for food products is limited by their low penetration capacity, so the UV spectrum can be used mainly for sur-face sterilization, provided that the deep layers of the material do not contain microflora. The effectiveness of UV radiation depends on the following factors: the source and the UV dose; the sensitivity of microorganisms to UV light; the composition and physical properties of the product. Object of research: model media containing native microflora of dried fruit raw materials "dried Apri-cots". The research was carried out using model media simulating the proper-ties of the raw material surface, excluding its protective mechanisms and allow-ing to reveal the true dynamics of inhibition of native microflora. Native micro-flora of dried fruits implies a set of microorganisms. Literature sources have shown the possibility of the presence of such types of microorganisms as E. coli, Salmonella, Candida, Pseudomonas, spore forms of microorganisms on the surface of raw materials. During the experiment it was determined that the treatment duration of 5 min reduced the initial contamination of 2 order pro-cessing in 10 minutes – 2.6 the order in 15 minutes – 2.7 order and 20 minutes for 3 orders of magnitude.

Most scientists agree that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain a variety of high-quality products, expands the range and allows you to enter the optimal customized recipes to ensure the best consistency and biological value of the finished product. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable raw materials. The aim of the study is to develop a combined food product for therapeutic, prophylactic and functional purposes. An improved recipe for rabbit meat paste with the addition of plant components is proposed. The developed technology was used to produce meat pastes based on a balanced ratio of the main food ingredients, providing improved digestibility, assimilability, biological value while achieving the best consistency. Rabbit meat is used as a meat component. Chickpea flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth and water were used as plant components. The broth obtained after boiling the rabbit is used. Quality assessment by organoleptic and physicochemical parameters was carried out according to generally accepted methods. This recipe made it possible to obtain a food product of a functional orientation, balanced in chemical composition, containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, vitamins A, C, E and such biologically significant elements as iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., with high organoleptic characteristics. The mass fraction of protein was at least 16.5%, fat - 17.2%, carbohydrates - 1.5%. The calorie content of 100 g of finished paste was 226 Kcal.

In the result of the analysis of domestic experience over the last 10 years of foreign experience (for example, 9 countries: Vietnam, India, Spain, Canada, China, Norway, USA, Chile, Japan, which possess the most advanced technologies and equipment for highly efficient production of feed for fish) in the development of innovative technologies and equipment for production of high-performance fish feeds were identified that the methods both dry and wet pressing are outdated and do not meet modern requirements in the production of fish feeds since it does not allow a deep physical-chemical transformations in protein-carbohydrate complex and exercise enter fat components at 40 %. Modern fish technologies are based on the use of extrusion processing of multicomponent mixture to give different buoyancy and adjustable rate of immersion of the resulting feed. Extrusion technology will allow to introduce a large amount of fat into the product - up to 35-40 %, to achieve 100 % starch splitting level. Based on the study of the nutrition of the canal catfish grown in the Central Federal District of the Russian Federation, the nutritional value of each of the components of the feed mixture, providing the need for fish to ensure a significant increase in the growth of live mass and improve the chemical composition of meat, was assessed for different age groups. To solve this problem, the "Feed Optima Expert" optimization program has developed products of extruded feed. Food needs of canal som: 30 - 40 percent protein, 4 - 6 percent fat, no more than 5 percent fiber, 35 - 40 percent Nosazotic Extract substances and 12 - 13 thousand kilos of Joule digestible energy in 1 kilogram (in recalculation on dry matter).

Ultraviolet radiation (UV radiation) has long been considered as a physical method of treating various surfaces, permitting to reduce the concentration of undesirable microorganisms significantly or completely inhibit their reproduction. UV radiation is most widely used for surface disinfection in medical and industrial organizations. Processing food products with UV radiation in order to achieve a sterilizing effect has a number of limitations. On the one hand, this is a low depth of penetration of ultraviolet radiation at its low intensity, on the other hand, a significant warming of processed products at high intensity of UV radiation, which can lead to the organoleptic properties degradation of processed products. For effective use of UV radiation in food processing, it is important to establish the dependence of changes in the dynamics of the death of microorganisms that can cause food spoilage on the intensity and time of UV radiation treatment of the surface of food products, provided that their organoleptic properties are preserved. The most sensitive types of food to UV-radiation treatment include vegetable rav’materials, in particular mushrooms. The purpose of this work is to study the dynamics of inhibition of native microflora of fruit bodies of mushrooms when they are treated with UV radiation at different doses and changes in the degree of development of residual microflora during storage of fresh mushrooms treated with UV radiation. Objects of research: model environments containing the native microflora of fresh Agaricus bisporus mushrooms, and directly fresh mushrooms. In the course of work, the optimal treatment mode (radiation intensity and processing time) of fresh mushrooms with UV radiation is established, which ensures the microbiological stability of fresh Agaricus bisporus mushrooms with minimal damage to the surface of the mushrooms and preserving their organoleptic properties during storage. The regularity of inhibition of native microflora on the surface of model media and the surface of fresh mushrooms is established depending on the distance to the source of UV radiation (UV-C lamp) and the accumulated dose. It is noted that the dynamics of inhibition of native microflora on the surface of model media is nonlinear and includes plateau zones. Treatment of fresh mushrooms with UV radiation doses at the level of 320 and 480 J/m2 allowed to increase the shelf life of mushrooms in comparison with control samples by 8 days. When developing the technology for processing fresh mushrooms, it is recommended to use a distance of 25 cm with an accumulated dose of 480 J/m2.

Many scientists and experts believe that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain original high-quality food products of various compositions, expand the range of this type of product and allows you to use optimal customized recipes to ensure the best consistency and biological value. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable components. The aim of the study is to develop a combined food product for therapeutic, prophylactic and functional purposes. An original recipe for rabbit meatloaf with the addition of plant components is proposed. According to the developed technology, the production of meat loaves was made on the basis of a balanced ratio of the main food ingredients, providing improved digestibility, assimilability, biological value while achieving the best consistency. Rabbit meat is used as a meat component. Chickpea flour, pine nuts, fenugreek seeds, paprika, table salt, black pepper were used as plant components. The quality assessment by organoleptic and physicochemical indicators was carried out according to generally accepted methods. This recipe made it possible to obtain a food product of a functional orientation, balanced in chemical composition, containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, group B vitamins, vitamins A, C, E, K, PP and such biologically significant elements as iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., with high organoleptic characteristics. The mass fraction of protein was at least 18.2%, fat - 13.0%, carbohydrates - 1.5%. The calorie content of 100 g of finished meatloaf was 183 Kcal.

The possibility of making jam and thermostable filling based on a 60% sucrose solution obtained after berry raw materials osmosis is shown in the article. Vegetable polysaccharides were used as a gelling agent: Guar Gum, Pregeflo MI 20A, Maltodextrin, Xanthan Gum, and Genupectin DC-200-B. In the samples obtained, qualitative organoleptic indicators were determined in appearance, consistency, taste and smell, as well as physicochemical characteristics: moisture mass fraction, samples melting temperature and water activity. As a result of the research, it was revealed that the temperature of the beginning of the samples melting varied from 37.4 °C (Pregeflo MI 20A) to 90.3 °C (Maltodextrin + Xanthan Gum), and at the end of melting it was from 40.0 ° C (Pregeflo MI 20A) to 94.6 ° C (Maltodextrin + Xanthan Gum), water activity - from 0.609 to 0.769 and the moisture mass fraction of the samples ranged from 28.2% (Maltodextrin) to 58.6% (Pregeflo MI 20A). The introduced plant raw materials polysaccharides (structure-forming agents) had a positive effect on the organoleptic quality indicators and the structure of the samples obtained. In terms of organoleptic parameters, the samples obtained had a pronounced strawberry taste and aroma, color from red-pink to dark burgundy with a brown tint, there was no foreign taste and smell. The obtained results of the study demonstrated the feasibility of application of plant polysaccharides and spent syrup after berries osmosis for the manufacture of fruit confectionery products with further use in confectionery production and increasing of these products biological value.

In the course of the work, the influence of the amount of crushed green buckwheat on the organoleptic characteristics of the product was studied, taking into account the degree of grinding. 1, 2, 3, 4 and 5% fraction of green buckwheat were added to the curd base. On the first day of storage, the chemical composition of the samples was analyzed. The results show that the percentage of fat in the image samples was increased compared to the control - from 1.77 to 1.88. The content of the proportion of protein in the control sample was 3.86%. An increase in the size of protein compression was noted in all samples. The ash content in the samples showed a tendency to increase in comparison with the control and varied in the range from 0.72 to 0.90%. The moisture content in the control sample was 86.67%, in the remaining samples - from 83.96 to 85.92%. In the course of the analysis, the change in the samples of the experiment with green buckwheat during storage was studied, taking into account the organoleptic indicators. Analysis of the data obtained shows that initially the pH changes little up to 15 days of storage, then gradually decreases. Initial CFU values were 6.00 ? 107 for sample (2%), 7.50 ? 107, 5.00 ? 107, and 6.50 ? 107 for sample (3%), sample (1%), and sample 2 (3% ). ) respectively. B shows a trend towards a tracked decrease before the end of the shelf life. The guaranteed shelf life of the green buckwheat curd product is 14 days at a temperature of 4 ± 2?С, which is experimentally substantiated. This storage time is a satisfactory indicator. The product is promising for sale to consumers.

Street food or street food is the format of the food industry enterprises. At such enterprises, the cooking process is focused on the prompt production of products and dishes from semi-finished products and their implementation in street kiosks, pavilions, on mobile counters and carts. The so-called "Hong Kong waffles" are popular as a street food product. One of the effective ways to increase the nutritional value and reduce the energy value of flour confectionery products, which are expedient from a physiological and technological standpoint, can be the use of stevioside sweetener, sea buckthorn oil and Hi-Maize resistant starch as sources of micronutrients (biologically active substances): vitamins, mineral elements and other compounds. Tasting analysis showed that the highest organoleptic properties, as close as possible to the control sample, were possessed by test sample 2 with the addition of 100% stevioside, 100% sea buckthorn oil and 15% of resistant Hi-Maize starch by weight of flour. Samples 4 and 5, the formulation of which included 15% of dried and crushed sea buckthorn cake, scored the least points in the organoleptic assessment, since they have a sea buckthorn aftertaste and a drier and denser crumb compared to other samples. Samples 1 and 3 received a low rating. Sample 1 had a faint aftertaste, probably due to the presence of tri-terpene saponin-licurazide in stevia, which contains a bitter licorice aftertaste. The use of stevioside sweetener, sea buckthorn oil and resistant starch Hi-Maize will not only reduce the calorie content of food products, intensify production processes, but also significantly expand the range of flour confectionery products.

One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fresh vegetables and fruits with a minimum temperature effect to ensure the preservation of native micronutrients are an urgent task of enriching confectionery. Cavitation is a method of physical influence in the production of confectionery and semi-finished products, which helps to increase the preservation of vitamins by reducing the duration of temperature exposure and achieving the desired properties of the semi-finished product. The aim of the study was to study the influence of cavitation effects on the structural, mechanical and physicochemical indicators of semi-finished products from fresh vegetables for the production of confectionery. Model samples of a semi-finished product are made from carrots using acoustic exposure with various durations (from 0 to 6 minutes) using invert syrup obtained by cavitation treatment. The obtained samples were compared with a control sample of a semi-finished product from carrots with the addition of invert syrup without cavitation treatment. The use of cavitation effects at the stage of obtaining invert syrup and processing carrot mass made it possible to increase the strength of the confectionery semi-finished product made on the basis of carrot raw materials by 19% to 640 g / cm3. The initial water activity of the control sample was 0.852, which indicates a high risk of microbiological changes during storage. Cavitation treatment contributed to a minimal change in the water activity of the semi-finished carrot-based product during storage. With an increase in the duration of the cavitation treatment of the carrot mass, the amount of reducing substances increased in the samples of carrot semi-finished product, in the control sample - 6.3%, in the sample from 4 and 6 minutes. cavitation treatment - 44.1% and 47.3%, respectively. A study of a semi-finished product by gas chromatography with a mass spectrometric detector revealed a significant effect of cavitation effects on the chemical composition. A decrease in the content of fumaric acid esters in the sample with the duration of cavitation effects of 4 and 6 minutes was revealed from 2.91% to 1.72% and 1.2%, respectively, compared with the control sample. At the same time, the organoleptic characteristics of the taste and smell of the semi-finished product have improved.

The aim of the study was to determine the type of solvent that allows the most complete extraction of antioxidant substances from white, black and green tea (Camellia sinensis). The objects of the study were extracts of three types of tea obtained using various solvents: water, a mixture of water-ethanol (75% vol./25% vol.), A mixture of water-ethanol (50% vol./50% vol.), A mixture of water -ethanol (25% vol./75% vol.) and ethanol (96%). In extracts of white, black and green tea, the total content of phenolic substances, flavonoids, antiradical activity by the DPPH method, and the restoring force by the FRAP method were determined. The maximum values of the total content of phenolic substances were found in the extract of white tea based on ethanol and a water-ethanol solvent system (50/50), black tea when extracted with water, green tea with a water-ethanol solvent ratio (50/50). High values of the total content of flavonoids were established for white tea extract based on a water-ethanol solvent system (50/50), black tea when extracted with water, green tea, when using ethanol as a solvent. Low antiradical activity was found in white tea extract based on a water-ethanol solvent system (50/50), in ethanol-based black tea, and green tea showed low values when extracted with water. The highest index of restorative power was found in white tea extract based on a water-ethanol solvent system (25/75), in black and green tea when extracted with water. Thus, as a result of the study of extracts of white, black and green tea, it was found that when the white tea is extracted with a water-ethanol (50/50) solvent system, the largest amount of antioxidant substances is extracted. The maximum amount of antioxidants from black and green tea is extracted using water as a solvent.

Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.

Nutrition is a special factor in maintaining health. Studies by domestic and foreign scientists indicate the relationship between nutrition and the most common non-communicable diseases. This specificity determines the need for specialized products for various categories of the population with genetic changes, existing diseases or characteristics of the living environment. Bakery products are regularly consumed in the diet of the Russian population. The latest market trends are the growing demand for bakery products with cereal additives for dietary and diabetic purposes. An integrated approach to solving the problem is provided through research in the design of recipes and technologies for new types of bakery products, including through the use of new plant raw materials. Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants. The use of chia seeds as a vegetable component in the technology of bakery products allows obtaining a product that combines not only high organoleptic properties, but also enriched with minor food components. Analysis of the chemical composition of the brioche buns (brioche) made it possible to conclude that the products produced with the use of chia seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, covering 10% of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9% and 19.2%, respectively. Studies of the effect of chia seeds on the organoleptic characteristics of a brioche bun (brioche) allow us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. The effect of chia seeds on the quality of products during storage was determined

There has been a significant increase in the oat (Avena sativa. L) consumption recently due to the new scientific data on dietary properties of oats, high content of polyphenols, especially Avenanthramides, and some flavonoids with an antioxidant effect. However, the thick layer of the cell wall in the hypoaleurone area and the uneven distribution of nutrients over the kernel determine the need to find effective technological solutions for their use in food production. The use of whole grain and its sprouting could be one of the possible solutions. Sprouting breaks difficult to digest grain complexes, thus making nutrients available for plant development and easier for human body intake. In the framework of this study, we propose to activate the process of grain sprouting by ultrasonic treatment of water used for preliminary grain soaking. The research results revealed that the proposed method accelerates accumulating of polyphenolic substances, phenolic acids and total antioxidant capacity. The mass fraction of polyphenolic substances in Avena sativa L. samples preliminarily aged in water treated with ultrasound (315W) for 2 minutes was 2.811 mg CAE/g, which is 4.64 times more than the mass fraction of the reference non-sprouted sample. Accumulation of phenolic acids at different treatment modes was intensified by 30.5% and more compared to the non-sprouted grain. Mathematical processing of the total antioxidant capacity (DPPH) results established a reasonable mode of ultrasonic water treatment used for grain soaking - 400 W for 2 minutes, the total antioxidant capacity will be 2.254 mg TEAC / g. Thus, the ultrasonic effect can be recommended as an intensifier in grain sprouting.

Currently, a promising direction in baking is the introduction of microelements such as iodine into the recipe of bread and bakery products. The presence of iodine in the formation of the thyroid hormone determines its biological role. This trace element is the only one known that is involved in the construction of hormones. The development of endemic goiter is caused by a lack of iodine in the body. The influence of apple iodine-pectin extract on physical and chemical quality indicators (moisture, acidity and porosity) of rye-wheat bread was studied. During the manufacturing process of a prototype rye-wheat bread, a standard recipe was used with the replacement of part of the water with apple iodine pectin extract obtained using sodium bicarbonate and adding iodine. The addition of this additive to the rye-wheat bread recipe improves organoleptic quality indicators. In terms of physical and chemical characteristics, bread with the addition of apple iodine-pectin extract meets the requirements of regulatory documents and standards. In order to justify the introduction of apple iodine-pectin extract into the rye-wheat bread recipe, the content of phosphorus and iron in bread samples was analysed using a spectrophotometer. A sample bread containing iodcasein from a local manufacturer was used as a benchmark for the purpose of this review. The iodine content was determined by titration of iodine released during the interaction of potassium iodate and potassium iodide. Analysis of the chemical composition showed that the introduction of apple iodine-pectin extract into the formulation contributes to an increase in the content of minerals, macro- and microelements in bread. On comparison of the samples, the test sample containing apple iodine pectin extract proved to stay fresh for longer than a control sample for 12-24 hours.

The purpose of this work is to develop an optimal technology for extracting an antioxidant substances pack from grape extracts that are little used at present, grape pomace, a comparative study of the effect of ultrasound exposure with traditional infusion and microwave irradiation methods on the total content of phenols, flavonoids, anthocyanins, antiradical activity, restoring force when extracting wine production waste - grape pomace. Spectrophotometric methods for determining the total content of phenols, flavonoids, anthocyanins, antiradical activity with the free radical 2,2-diphenyl-1-picrylhydrazyl, restoring ability with the FRAP reagent, antioxidant activity in the model with linoleic acid were chosen as research methods. It is the application of ultrasonic extraction for grape pomace that allows obtaining a higher phenols content (1024 mg gallic acid / 100 g), flavonoids (562 mg catechin / 100 g), anthocyanins (987.45 mg cyanidin-3-glycoside / 100 g), antiradical activity (16.6 mg / cm3), regenerating force (17.01 mmol Fe2 + / 1 kg), antioxidant effect (42.4%). Microwave radiation has a similar effect on the level of a number of indicators of grape pomace extract. However, the indicators of microwave extracts of grape pomace are lower in value than ultrasonic extracts. According to the studies carried out, ultrasonic treatment at the same temperature parameters and process time can be recommended as an intensification method for grape pomace extract obtaining which can be a component of many biologically active additives, as well as cosmetics with a high level of antioxidant substances and antioxidant activity. This will provide extracts with a higher content of nutraceutical substances.

Whey proteins has the highest biological value among all proteins, but the main disadvantage of their use in food technologies is the presence of antigenic epitopes in the molecules that can cause allergic reactions in the human body. The most efficient way to reduce the allergenicity of whey proteins is their enzymatic hydrolysis, which leads to the destruction of antigenic sites and the release of biologically active peptides, including those with antioxidant effects. The purpose of the research is the determination of the whey proteins hydrolysis efficiency in an ultrafiltration concentrate (UF-concentrate) of cheese whey to reduce its allergenicity, as well as to establish the antioxidant activity of the obtained hydrolysate. The experimental studies were carried out at the Core Facilities Centre "Structural and Functional Research of Proteins and RNA" at the FSBSI "Institute of Protein of the Russian Academy of Sciences", as well as "Control and Management of Energy-efficient Projects" at FSBEI HE VSUET. Evaluation of the effectiveness of exposure to whey proteins in the UF-concentrate of cheese whey was carried out by the molecular weight distribution, length and charge of hydrolysis products. ?-lactoglobulin’s derivatives containing from 5 to 17 amino acid residues with a molecular weight of 561 to 1943 Da were found in the finishing hydrolysate. At the same time, hydrolysis made it possible to increase the mass fraction of short-chain peptides, including those with antioxidant properties. As a result of the whey proteins proteolysis in the UF-concentrate of cheese whey, its antioxidant activity increased by 2 times. The degree of hydrolysis of the main allergenic protein, ?-lactoglobulin, was 90-91%. The obtained hydrolysate of whey proteins can be recommended for use in the technology of various assortment groups of dairy products for dietary food with reduced allergenicity and antioxidant effect.

Fresh vegetable raw materials have a limited shelf life, therefore, it is necessary to develop gentle methods of canning tomatoes, which allow to preserve the valuable components of the raw material to the maximum extent. In this regard, the task of improving the drying method with maximum preservation of physiologically valuable substances of the raw material is very urgent. Research has been carried out on the kinetics and modeling of the tomato drying process, the task of which was to develop the technology of gentle drying of tomato raw materials with the maximum preservation of the original useful properties. We have developed a technology for obtaining protein, lipid and other products of increased biological value from tomato pomace and recommendations for their use. The method of obtaining lycopene from tomatoes is crushing the fruits, from the resulting mass, the pulp is extracted using the solvent used ethyl acetate. The resulting extract consists of tomato oil, which, in addition to lycopene, contains a number of other components, such as fatty acids (myristic acid, palmitic acid, steoric acid, oleic acid, linoleic acid, behenic acid, and others), unsaponifiables and soluble substances in water, phosphorus compounds, phospholifids. The obtained lycopene extract from tomatoes is also intended for use in the following food categories: baked goods, breakfast cereals, dairy products, carbonated drinks, fruit and vegetable juices, sweets, soups, salad dressings. The lycopene extract obtained from tomatoes can also be used as a dietary supplement. It is stable when stored at room temperature and at 4 ? for 37 months.

In the modern food industry, in the development of innovative technologies, physical methods of processing raw materials and food products are increasingly used. However, an analysis of the literature showed that the mechanisms of the influence of microwave and infrared energy on the nutritional value of raw materials and food products have not been fully studied. At the same time, the processing of plant raw materials should be carried out according to technologies that provide for the maximum possible extraction of valuable nutrients from it, which are contained in it in optimal proportions and in an easily digestible form. A feature of the developed technology of tomato powder is the use of microwave heating for pretreatment of pomace in order to increase the antioxidant value due to an increase in the content of water-soluble antioxidants in free form, as a result of an increase in cell permeability and the effect of plasmolysis. For tomato pomace, a rational microwave processing mode was determined, at which a maximum increase in the total content of antioxidants is observed. As a result of IR-drying of pomace, the preservation of antioxidants increases by an average of 12.5% in comparison with the convective method of drying, which may be due to a decrease in the drying time by an average of 1.7 times. Tomato powder obtained by the new technology using microwave and infrared heating meets the requirements of TR CU 021/2011, which indicates its safety when used in the production of food for various purposes. Thus, the developed technology makes it possible to obtain additional products from secondary raw materials of juice production in the form of a powder with an increased antioxidant value.

The article discusses in detail the membrane processing of complex systems, reverse osmosis (RO) and electrodialysis (ED) membranes. Currently, the development of industrial wastewater treatment technologies is of great interest to many researchers. This is due to the fact that the food, pharmaceutical and chemical industries are becoming increasingly important in our lives, while exacerbating one of the most serious environmental problems, environmental pollution from industrial wastewater, which contains harmful substances in high concentrations. This study is devoted to the analysis of a new technology for the extraction of complex components from industrial wastewater, combining reverse osmosis and electrodialysis. Reverse osmosis systems are pressure controlled membrane separation processes. In contrast, an electrodialysis system is an electrochemical process that is commonly used industrially under normal atmospheric pressure. However, such membrane processes have a significant drawback, the working membranes are contaminated with suspended substances in the wastewater and lose their activity. Therefore, to maintain the activity of the membranes for a long time, it is necessary to pre-treat wastewater by removing suspended solids. The analysis of the recovered components opens up new perspectives for the recovery of industrial wastewater. There is a wide range of methods for pretreatment of water for reverse osmosis and electrodialysis. Ultrafiltration (UF) followed by reverse osmosis is an important process for separating organic and inorganic compounds from wastewater. This article discusses some of these methods. In conclusion, it should be noted that electrodialysis demonstrates remarkable technical advantages in the treatment of concentrated solution after RO.

The features of the final stages of the process of obtaining bromine-containing phthalate-type systems are considered. The factors that influence the quality of the target product were identified and the experiment plan was developed and implemented. As factors affecting the process, the following are selected: a – temperature, K; B – duration of neutralization, h; C – mass fraction of the neutralizing agent, %; D-the ratio of the used mass of the neutralizing agent to its calculated mass by the acid number of the reaction mass. The curves describing the dependence of the response function on various factors are processed using a graphical editor. The obtained curves are analyzed, indicating the presence of extremes and inflection points corresponding to the minimum acid number. Comparison of calculated and experimental data showed that the error of the result obtained by the regression equation is no more than 10%. Using balance calculations, it is established that the implementation of the process of neutralization of bromine-containing phthalate-type systems without a solvent will reduce losses by 3–5 times. Optimal conditions were found to ensure a low acid number of the target product after neutralization: the neutralization temperature is 315 K, the duration of neutralization is 0.5 h, the concentration of potassium hydroxide in an aqueous solution is 11 wt.%, the excess of the neutralizing agent per mol of the calculated 2.44 mol/mol. It is proved that conducting the process without solvents has a positive impact on both technological and economic indicators.the ralizing agent per mol is estimated at 2.44 mol/mol.

Placer gold was mined in Primorye long before the arrival of the first Russian explorers from the time of the Bohai kingdom (VIII-X centuries). The centuries-old exploitation of precious metal deposits led to the depletion of their geological reserves, which could not but affect the sharp decline in production volumes. At the same time, there are good reasons to believe that the gold potential of the region is far from being exhausted. We need new approaches to forecasting, prospecting and developing sources of mineral resources. These alternative sources include complex ore-placer occurrences of strategic metals, in which gold is an associated component. For a long time, the strategic metals include solid types of minerals that are essential for national security. Many of them (titanium, platinum group metals, rare and rare earth elements) are present in ores and placers associated with basic and hyperbasites of Primorye. An example of this is the gold-ilmenite placers of the Ariadne massif of ultramafic rocks. The objective of this research was to assess the possibilities of industrial processing of these placers using pyro-hydrometallurgy methods. For this, the foundations of an integrated technology for extracting useful components were developed. At the initial stage, the initial sands underwent gravity concentration followed by separation by electromagnetic separation into magnetic and non-magnetic fractions. Then titanium dioxide was extracted from the magnetic material represented by ilmenite using the sulfate method. At the final stage, the non-magnetic fraction, including the bulk of the gold, served as the feedstock for the action of the leaching solutions. The proposed technical solutions will expand the prospects for the mineral resource base in the south of the Far Eastern region in compliance with the principles of rational nature management and environmental protection.

Expediency of using natural glauconite material as a basis for the production of an environmentally friendly sorbent with hydrophobic and magnetic properties for liquidating oil and oil products spills mechanically and using a magnetic field has been substantiated and experimentally proved. Fractional, elemental and oxide compositions of the original mineral have been studied. The structure of glauconite fraction 0.045-0.1 mm has been investigated by transmission electron microscopy. It was found that the surface of the sample particles is heterogeneous with a large number of pores and cracks. Based on the experimental data, the optimal conditions for the production and use of powder and granular sorbents based on glauconite with specified properties were determined, at which a high degree of recovery (more than 90%) of oil with water and hard surfaces. The optimum temperature for obtaining a magnetic oil sorbent is 400 °C. The doses of stearic acid and iron (III) oxide were established at 5 wt. %, which provide hydrophobicity and magnetic properties to the synthesized sorbent. A high degree of oil (97%) and oil (98%) recovery when using a sorbent is achieved at a ratio of 1: 10 to sorbate. To eliminate oil and oil product spills, it is proposed to use granular ferromagnetic sorbents obtained by introducing carboxymethyl cellulose into the modified glauconite composition. oil and oil products granular sorbent increases in comparison with the original mineral by 1.2–2.2 times. Technological schemes for obtaining ferromagnetic hydrophobic and granular sorbents based on glauconite for collecting oil and oil products from water and solid surfaces have been developed. The synthesized sorbents are characterized by high efficiency, low cost, and environmental friendliness.

The article contains proposals for the development of state regulation of the functioning of small and medium-sized businesses in the most problematic and risky sector of the economy – the agricultural one. The necessity of developing a system of concession agreements with the aim of leveling the specific problems of small and medium-sized agricultural businesses has been substantiated. The directions of public-private partnership (logistics centers for storage and processing of agricultural products, etc.) are proposed. The authors present a methodology for calculating the cost of a tax patent for the potential basic yield of 1 hectare of agricultural land used by households in order to generate regular income, contributing to the transformation of such households into the category of small businesses. Three strategic scenarios for the development of small and medium-sized businesses in the Lipetsk region have been developed: baseline – maintaining the existing measures of state regulation and the amount of financial support provided for by the Strategy for the Development of the Region until 2024; optimistic, providing for the development of small and medium-sized agricultural businesses with the activation of public-private partnership in the form of concession agreements; target, based on the parameters of an optimistic scenario with the introduction of a tax patenting system on the territory of the region of the potential basic profitability of 1 hectare of land. When determining the strategic parameters for the development of small and medium-sized businesses in the agricultural sector in the Lipetsk region until 2024, the negative trends in the country's economy due to the coronavirus pandemic were taken into account. We have proved that the implementation of the proposed measures to improve the system of state regulation of the functioning of small and medium-sized businesses in the agricultural sector will have a positive effect on the dynamics of the development of this sector of the economy in the region.

The paper attempts to analyze the problems of adjusting the educational process in the EurAsEC countries that have arisen in recent decades in case of unforeseen circumstances. At the end of the 20th century, the ideas of globalization of all areas of the world community's activity led in the field of higher education to a thirst for immediate changes. What prompted the concern of the leading universities in Europe, which train highly qualified for the real sectors of the economy? An analysis of the current situation showed that the realities existing at that time pushed people to action, since analysts of higher education have repeatedly noticed that in the field of many areas of fundamental research, Europe is significantly inferior to the United States. Also noteworthy is the identity of the Nobel laureates. Independent commentators, beyond any emotion, pointed out that the United States has always invested significant amounts of money in the development of science. These problems gave rise to the Bologna process of reforming higher education in Europe. In this regard, the problems are considered and the prospects for the creation and development of a single educational space on the territory of the member states of the Eurasian Economic Union, considered by the authors as an important component of economic integration in the post-Soviet space, are identified. From the standpoint of taking into account foreign experience, as well as existing elements of educational integration within the framework of such associations. as EurAsEC, SCO, CIS, the main directions of integration interaction in the field of education of the EAEU countries are highlighted. The authors made attempts to formulate ways out of the current situation in the Eurasian educational space, especially in cases of unforeseen environmental conditions, such as a pandemic. Although in the educational space under consideration, the state of affairs with the organization, and in particular with funding, research and science is worse, this should not lead to ignoring the interests of both the students themselves and educational organizations in general. Insufficient funding is aggravated by many other factors, which together lead to the conclusion that EurAsia needs innovations designed to “modernize” the structure of education.

The article summarizes and systematizes modern high-tech digital tools that allow modeling the behavior of a modern consumer and ensuring the efficiency of the functioning of trade enterprises by increasing sales. It has been established that merchandising has an impressive arsenal of high-tech tools, which include: projection showcase, interactive showcase, virtual shelf, 3D showcase, Aislelabs and Prism Skylabs devices, mobile applications, Fetch Robotics and Lowe's robots, ERP system, Amazon Prime Air system, etc. A projection showcase is a showcase glass (screen) covered with a special film (opaque, translucent or completely transparent) of rear projection. A projector is installed behind the screen, which transmits an image to the screen, which is clearly visible from the outside. An interactive showcase (interactive wall, touch showcase) is a video screen that interacts with a person; most often, they use multitouch technology (touch showcases) and contactless sensor technology (Kinect showcases). A virtual shelf is an LCD panel or video wall, with a Kinect system attached to the back, which “reads” human movements and allows you to control the system from a distance. The 3D showcase is an electronic counter with technology that allows 3D images to be literally projected in the air, combined with motion sensors. The motion sensor allows the showcase to react to the trajectory of passers-by, that is, the showcase is static as long as no one walks past it, and as soon as the sensors detect the movement of a person in the reach, the showcase comes to life, the colors, lighting, picture change. Digital technologies in retail are a new interactive advertising tool for attracting and retaining customer attention. Due to the effect of surprise inherent in all interactive solutions in advertising, virtual showcases (interactive walls) attract attention, keep the visitor for a long time, stimulate to make a purchase or receive information.

The article is devoted to the study of the influence of the development of innovations on the economic security of the regions. Based on the assumption that innovative development plays a key role in the process of ensuring the economic security of the region, the authors proposed a system of indicators for assessing the innovative component of the economic security of the region, including the indicators of economic security reflected in the Decree «On the Strategy of Economic Security of the Russian Federation for the Period up to 2030». The impact of innovations is realized through the achievement of the goals of ensuring the country's security, among which is the dynamic and progressive development of the economy. The authors proposed a methodology for assessing the innovative component of economic security based on the scoring method, developed an assessment scale for interpreting the results of calculations, assessed the innovative security of regional economic systems of the Federal Districts of Russia for the period 2015–2019. As a result of the analysis, factors were identified that hinder innovative development and negatively affect the provision of economic security at the regional level: underdevelopment, low efficiency of the innovation infrastructure, reduction of internal costs for research and development, a decrease in the number of developed advanced production technologies, and others. It has been established that the economic security of a region depends on its ability to perceive innovations, while institutional factors have a significant impact on the pace of development. The work has improved the methodological tools for diagnosing the innovative security of the regions of the Russian Federation by optimizing the system of criteria for its assessment. The results of the empirical studies carried out confirmed the possibility of practical use of the developed methodology for diagnosing the innovative security of the regions of the Russian Federation and identifying priority areas for its improvement.

The purpose of the authors' study is to substantiate methodological recommendations for assessing the efficiency of the resource potential of grain producers. To achieve this goal, the analytical hierarchy method was used, which made it possible to determine the coefficients in the equation, statistical groupings to determine the gradation of the indicator. The materials for the study were data from agricultural organizations of the Nizhny Novgorod region on the sown area, the availability of fixed assets at the beginning of the year and the average annual number of workers in grain production. Testing of the received methodological recommendations was carried out according to the data of agricultural organizations of the Nizhny Novgorod region in the context of agroclimatic regions (North-East (I); Central Left-Bank (II); River soil protection (III); Suburban (IV); Central Right-Bank (V); Southwest (VI); Southeast (VII)). As a result of testing, the authors found that in the Nizhny Novgorod region 38 agricultural organizations with a low level of efficiency of resource potential, 175 with an average, 127 with a high. A flowchart was also formed to use methodological recommendations to assess the efficiency of using resource potential in grain production. Methodological recommendations for assessing the effectiveness of resource potential in grain production include the following stages: selection of factors; Creating a hierarchy of factor selection tasks a pairwise comparison of the effects of agroclimatic areas on grain production; pairwise comparison of the degree of influence of factors in agroclimatic areas on grain production; distribution of priority among factors; input of formula weight coefficients; distribution of grain producers by level of resource potential utilization efficiency and analysis of results.

The article examines the role of personnel in the development of innovative processes. The following signs of the innovative potential of employees are distinguished: creativity, initiative, energy, ingenuity, persistence. Human resources at the disposal of an enterprise determine the nature and effectiveness of innovation processes. The most important resource of an enterprise is intellectual capital, not material resources. Unlike conventional assets, human resources as intellectual capital are largely invisible and therefore not reflected in the balance sheet. The organizational culture of an enterprise capable of attracting and retaining innovative workers must meet certain conditions. The factor of human resources is the most important factor associated with the search, recruitment, training, assessment of the effectiveness of employees, their certification and determination of competence and motivation is decisive for the formation of innovative development of the enterprise. The political factor is determined by the style of leadership, the nature of decisions made, the degree of control over orders, methods of punishment and rewards. Symbolic factor - associated with the way of forming a culture, teamwork, used existing values. The paper uses the four-factor model developed by Bolman and Deal to provide an enterprise with a workforce capable of generating ideas and innovating. The interaction of all segments of the innovation process at the enterprise is based, first of all, on personal communication and the generation of ideas by individual employees, which is supported by the enterprise management. In this regard, the personnel component of the innovation process is currently becoming key for the development of not only the analyzed subsidiary, but the entire Russian economy.

The scientific article proposes a mechanism for ensuring the economic security of an agricultural enterprise, which contributes to the improvement of the financial position of an economic entity in the existing one. The current system of the process of ensuring economic security is a guarantee for the stable development of an economic entity, therefore the developed mechanism is in demand and a necessary condition for the development of an agricultural enterprise. The mechanism for ensuring the economic security of an enterprise is formed through a system of management activities in financial relations by using certain principles, financial levers, tools, methods of legal and information research, which allows achieving the main goals of the enterprise. Among the main components of the mechanism for ensuring economic security, eight main stages of the entire mechanism are proposed. The scope and specificity of the enterprise's business is formed taking into account the property status and financial interests of the enterprise: growth in the market value of the enterprise and maximization of profits; sufficiency of fixed and working capital; availability of the required volume of investment resources; optimization of payments to the budget, etc. ensuring the economic security of the enterprise plays a significant role in its functioning as a whole. The implementation of an effective mechanism for the economic security of an enterprise requires proper attention from managers to the level of integration into the global information space, the economic interests of the company, the level of expenditure of corporate resources and a clear organization of activities. The mechanism of the process of ensuring economic security is based on a systemic combination of certain tools, methods, means and information and analytical process of ensuring, created on the basis of objectively existing principles of the process of ensuring economic security, as well as those that are formulated by the subjects of managing the economic security of an enterprise to achieve and protect it. financial interests.

The article examines the modern forms of relationships between universities and the regional environment. The interaction of the university and the region has a positive effect on the training of qualified personnel for the regional economy, and also contributes to a significant increase in the scientific and technical potential of the region. Models of interaction between the university and regional communities, their main problems and possible ways of development are considered. The challenges to the classical university from the side of modern social realities are analyzed.

In the innovative development of an enterprise, an important role should be played by the determination of methods for ensuring a long-term direction of development by choosing an algorithm of actions, that is, a sound strategy based on economic decisions, business approaches, ways of their implementation, and establishing relationships with other subsidiaries of the integrated structure. In conditions of tough competition in the markets, the only way to ensure competitive advantages for an enterprise can only be strategic management of innovative development, which is capable of providing long-term forecasting and implementation of the innovative goals and objectives set in the strategy. There are quite a few formulations and varieties of strategies for innovative development, among which the most characteristic types can be distinguished: offensive - typical for enterprises that base their activities on the principles of entrepreneurial competition and the creation of "breakthrough" innovations; defensive - aimed at maintaining competitive positions in existing markets; imitation - aimed at copying the consumer properties of innovations from other enterprises; “Niche” - aimed at adapting to narrow market segments with products with unique characteristics associated either with differentiation or with low costs. The mission of innovative development is formulated as follows: "The company guarantees its shareholders adherence to the innovative direction of development by developing and manufacturing high-quality innovative products that are not inferior to the best foreign models and generating high employee incomes, fulfilling obligations to society and profit to shareholders." Implementation of the strategy of innovative development should be reduced to constant monitoring of its implementation and adjustments, taking into account the changing external environment and internal conditions of the enterprise. This function at the analyzed enterprise is performed by the management of the enterprise, since its functions include not only the formulation of the strategy, but also the choice of methods for its implementation, as well as control and, if necessary, its adjustment.

The article deals with the management of product competitiveness in an industrial enterprise. In market conditions, enterprises operate in conditions of fierce competition, and in this regard, one of the most important tasks is to ensure the competitiveness of products and the enterprise as a whole. Today, it is especially important for each enterprise to correctly assess the current market situation in order to offer effective means of competition that, on the one hand, would correspond to the current market situation in Russia and its development trends, on the other hand, to the specifics of a particular production. The most difficult stages of this work are the understanding of ways to achieve competitive advantages of the product and the development on this basis of measures to improve the competitiveness of products. All this makes the chosen research topic relevant. The experience of recent years suggests that not all domestic enterprises are ready to compete. Many, even with competitive products, due to the lack of practice of using the entire marketing mix, can not realize this advantage. At the same time, the competitive situation is becoming more and more complicated every year by the gradual expansion of the market boundaries and the involvement of foreign firms with significant experience in working in a highly competitive environment. Direct use of this experience in Russian enterprises is often difficult due to the lack of universal schemes of competitive behavior in the market. It should be noted that still has not developed a unified position on the choice of strategy of increase of competitiveness of enterprises in the period of crisis phenomena in the economy, formed the conceptual and methodological framework for such strategy, there are no studies about the influence of factors external and internal environment on the choice of strategy of increase of competitiveness of the enterprise in crisis conditions

In modern unstable conditions of economic development, special attention is paid to the financial condition of enterprises, since it reflects all aspects of the financial and production activities of an enterprise, determines its potential in the business world, competitiveness, stability in the market and determines potential positions in the market. Analysis of the financial condition of an enterprise in the presence of internal and external threats will allow assessing the current and prospective financial position of an economic entity, assessing the potential pace of development, identifying possible sources of assets formation, and predicting the financial position of an enterprise in the market. The scientific article summarizes modern methods of analysis and assessment of the financial condition of an enterprise, studies the systems for determining the financial condition as a tool for ensuring economic security. and also presents their features and content. Based on a comparison of the most common methods for assessing the financial condition of an enterprise, the following conclusion can be drawn: at present, when analyzing the financial condition of enterprises, the problem of choosing a methodology that meets the requirements of an enterprise to enhance the analysis of one or another block of economic and financial indicators is highlighted. That is, the given interconnections of the analyzed phenomena that characterize financial and economic activities can be very diverse and complex. Therefore, it is advisable to conduct analytics using not all the diversity, but only those factors and indicators on which the results of the financial and economic activities of the enterprise directly depend. All methods of assessing the financial condition of enterprises can be applied at enterprises in order to ensure economic security. Enterprises in an environment of uncertainty continuously need timely, objective and complete information about their financial condition to ensure constant and stable protection against real and potential threats and hazards. Moreover, owners and investors need such information. However, it is always necessary to remember and realize that the conditions of a market economy dictate their own rules, the promotion and development of enterprises takes place in a tough competitive environment, therefore, information should be submitted in a timely manner in order to make appropriate management decisions.

Project management is currently gaining momentum, as it has proven its effectiveness and efficiency. It is worth noting that in Russia, based on the PMI certificates obtained, the share of project managers is growing, which indicates that the market needs highly qualified specialists in this field. Project management is a special type of management activity based on a complex-system model of collective actions of participants, which allows you to get practical results in various business sectors. The transition to a new format of interaction using digital technologies, the digitalization of the economy, the use of artificial intelligence, the rapid and widespread change of generations in business that have their own characteristics in relation to the forms of work, various abilities to master and apply modern technologies and knowledge, and other factors are currently changing the nature of relationships in the "business management - personnel"system. Thanks to the digitalization of the economy, both new opportunities and new challenges are emerging in project management at the same time. The article examines the main trends in the digitalization of the economy, which generate fundamental changes in project management. Currently, digital technologies that directly affect the effectiveness of project management have been developed, such as artificial intelligence, the Internet of things, wireless communication technologies, digital production, big data, and blockchain. Thus, the conducted research allows us to conclude that for effective project management in the conditions of digitalization of the economy, it is necessary to correctly determine the most effective and timely tools

Currently, one of the priorities of the country's development is the transition of the economy to an innovative path of development. Analysis and evaluation of innovative development at the regional and national levels, quantitative assessment of regional innovation activity, and development of methods for evaluating the effectiveness of interaction between science and business that allow choosing the right strategies for solving management problems are of particular relevance. The subject of the research is the indexes of innovative development of regions. The purpose of the study is to compare the indexes of innovative development of regions and identify indexes that do not have significant differences. Eight indexes describing the innovative development of Russian regions are compared. We use four of the author's indexes, published earlier: the index of technical efficiency innovative space for international patent applications TEMPZ, the index of technical efficiency innovative space for patent applications TEPZ, the index of technical efficiency innovative space issued patents TEPV and the index of technical efficiency innovative space developed for new technologies TETECH. Along with the author's indexes, four other indexes with a similar applied focus are considered, published by the Institute for Statistical Studies and Economics of Knowledge (ISSEK) in National Research University — Higher School of Economics (HSE), RIA rating, and Association of Innovative Regions of Russia (AIRR). In the course of the study, a comparative analysis of the indexes of innovative development in the space of expert-defined characteristics of regional differentiation was made. Analysis of the cosines of the angles between the indexes constructed using the beta coefficients of the regressions of these indexes on the differentiation characteristics allows us to refine the results of correlation analysis and identify a subset of indexes that are not distinguishable when solving control problems parameterized using the differentiation characteristics.

The article discusses the integration of additive technologies into production, presents the advantages and disadvantages of 3D metal printing. The data of the current indicators of the effectiveness of technological processes when using 3D equipment are analyzed, the difficulties of introducing additive technologies into production processes are determined. Conclusions on the trends and prospects of development of engineering solutions in the field of additive technologies are formulated. So, additive technologies provide an opportunity for a business entity to reduce production lines, minimize the production time for complex technological parts. In addition, the specifics of the operation process of parts - the result of high-tech production, provide both a long service life of component elements, and a high degree of reliability of materials, functional stability and structural strength, and, simplification of repair work (replacement of parts of parts), which generally determines the quality of manufactured products. This, in turn, determines, in economic realities, the development of economic and technological innovative engineering solutions through the promotion of additive technologies, increasing the economic indicators of the production activity of a business entity. The characteristic features of 3D printing of metals studied in this article make it possible to highlight the defining technological processes of the principles of printing, constructively represent the properties of additive structures. It can be stated that in the current period of development of economic and technological innovative engineering solutions, the field of promoting additive technologies has significant achievements and prospects. Small-scale production is gradually being introduced into additive manufacturing, which has distinctive characteristics for the mechanical engineering industry. The introduction of such technological equipment provides an opportunity to speed up the manufacturing procedure, improve the properties of the product, despite the high cost (0.8-1.5 million euros). At the same time, from a strategic economic position in comparison with classical technologies, high-tech engineering solutions act as highly competitive.

The work examines the experience of using lean technologies in the work of multifunctional centers in the Lipetsk region. The authors substantiated the need to use lean production in order to improve the quality of state and municipal services. Russia had now developed the necessary legal and regulatory framework, which provided the basis for improving public administration and guaranteeing the quality of services. The article summarizes the results of activities created to implement the policy of the state institutions, which were called multifunctional centers (MFCs) on the example of the Lipetsk region. Since 2019, a pilot project “Lean Region”, aimed at optimizing the internal processes of organizations by minimizing losses through the introduction of lean technologies, was launched in the Lipetsk Region,. In the framework of this event, the implementation of a project aimed at reducing queues, creating comfortable conditions for both applicant and staff to stay in the MFC was launched at the site of the Lipetsk Central Department of the UMFC Lipetsk Region. One of the difficult issues to solve the problem of improving the quality of service is the testing of methods for evaluating the services provided, receiving feedback and implementing measures to improve Various lean production tools, including mapping, have been proposed to improve the delivery of State and municipal services. The analysis of the process of providing state and municipal services in Multifunctional Centers revealed various problems of the MFC's work related to the gaps between online and offline interaction channels, the complexity and multiplicity of visits for different services; with obsolete MFC monitoring system; technical optimization of MFC service, etc., is required. To solve these problems, a set of measures aimed at introducing a knowledge management system, an MFC monitoring system and a technical optimization of the MFC service is proposed.

The largest net exporter of traditional energy resources to the EU countries, Russia should take into account the prospects for the development of renewable energy sources in European countries, since inter-fuel competition can lead to a decrease in demand for hydrocarbons from Russia in the energy markets of the European Union. Fuel granules (pellets) are gradually becoming one of the traditional types of fuel for generating heat and electricity, as well as industrial steam in various industries… All plant biomass in this scenario accounts for only 2.8 GW. The highest cost of electricity generation in the EU determines its dependence on subsidies, as opposed to heat production. The examples of the Netherlands and Great Britain are very indicative. In 2010–2012, the Netherlands was one of the first places in the EU for the import of pellets, because at that time there was a subsidy program for the generation of electricity by co-firing biofuel (pellets) with coal – about 5–6 eurocents per 1 kWh. Since 2013, after the closure of the program, the import of pellets has decreased by more than three times. In the UK, on the contrary: in 2010–2012, the annual import of pellets was about 1 million tons, and after the adoption of the subsidy program by 2020, it approached 9 million tons per year. Sales of renewable energy products to small-scale energy enterprises, primarily for generating thermal energy and industrial steam, are stable throughout the year and predictable, in contrast to supplies to large power plants, which are owned by European and international energy concerns, as a rule, owning controlling stakes in pellet production in the USA and Canada. If for the generation of industrial steam at industrial enterprises pellets can be used all year round, sometimes around the clock, then at thermal power facilities they are used depending on weather conditions, primarily temperature.

The transformation of the economy in the context of the COVID-19 pandemic and socio-economic instability has increased the importance of digital preorientation of the development of regional and municipal structures, increasing their influence on the formation of a "smart" space that meets the level of development of society in accordance with the concept of sustainable development. The methodological basis of the research is formed on the basis of content analysis of research and economic and statistical data that characterize the main trends in digitalization and industrialization of management systems of subjects and municipalities of the Russian Federation in conditions of uncertainty and transformation of economic conditions. The tools for implementing the initiative to implement the "Smart city" and "Smart region" projects based on the introduction of information and communication technologies in various spheres of life that can accelerate the economic development of territories and improve the quality of life of citizens are studied. These are concepts for scaling technical solutions, management methods, and social practices of digitalization and industrial development of territorial entities, taking into account regional specialization, which implies the creation of the necessary infrastructure and the cultivation of competencies that are in demand in the information society, as well as aimed at improving the efficiency of economic management processes based on digital tools for data collection and analysis.)Within the framework of the developed projects on digitalization of the municipal and regional economy, social measures aimed at supporting small and medium-sized businesses most affected by the pandemic and the possibility of obtaining various services on a free basis for different segments of the population, including professional and post-professional education in an open educational space for socialization of "special" people (inclusion) and employees of enterprises in the sectors of the economy most affected by the spread of coronavirus infection are proposed for the post-crisis medium-term forecast

The article contains methodological aspects of sustainable development of industrial ecosystems. The relevance of the study is confirmed by the fact that the promotion of inclusive and sustainable industry and further investment in physical infrastructure, innovation and research are essential for long-term economic development. It has been concluded that the COVID-19 pandemic has such destabilizing consequences that it threatens to halt or even reverse progress towards the Sustainable Development Goals. However, a fairly rapid recovery of industry after coping with the coronavirus pandemic is possible, unlike the economy as a whole, which will require a much longer recovery period. The article proposes the architecture of the methodology for the sustainable development of industrial ecosystems, which includes five levels (paradigm, meta-level, ontology, meanings and directly ecosystem level). The paradigm in the study is the super task, the mental model of the transition to a new economy, to a new way of industrial production, to a new thinking. The meta-level of methodology is represented by the principles of sustainable development of industrial ecosystems, theoretical provisions (hypotheses, fundamental approaches, basic theories, laws of development). At the ontological level, the methodology for the sustainable development of industrial ecosystems uses digital twins, basic organizational and managerial mechanisms (procedures, tools, structures). The semantic level includes a conceptual apparatus (glossary), as well as applied theories and concepts of the sustainable development of industrial ecosystems. The ecosystem level of the methodology for sustainable development of industrial ecosystems combines the concepts of economic, ecological and natural-biological systems. The sustainable development of the industrial ecosystem is proposed to be managed at six levels (methodological, ideological, conceptual, modelling, application and technology). The conclusion concluded that an ecosystem-based economic model achieves the highest production efficiency compared to a traditional economy model and a platform-based digital model.

In the context of increasing concentration in the medical services market, one of the key areas of the industry's development is expanding the opportunities for private medical organizations to participate in the MHI and developing competition between medical organizations participating in the MHI system. In the work the analysis of the competitive environment in the market of mandatory medical insurance for 2015-20018 years, the reasons to reduce insurance companies on the market of OMS over the years, as well as the consequences of this event, considered leaders by revenues and shares in the market during 2016-2018, the identified indicators of the level of concentration in these regions, the analysis of market OMS of the SFD identified the problematic aspects and ways of increasing the effectiveness of competition between health insurance organizations, the built Matrix porter services OMS, identified obstacles (obstructions), faced by entities when entering into the market of medical services in the MHI system.

This article shows the calculation of a the organization of the innovation process as a scientific direction can be considered as a form of scientific knowledge, studying the laws of creation and development of production systems and forming methods of production organization, which provide effective construction and interaction of elements, parts and structure of systems in dynamic conditions of production. Organization of development of new products includes preparation of production of new and modernization of manufactured products, improvement of production technology, current regulation and control of all production units. It covers all stages of production and is systemic in nature, subordinating all private tasks to the main - the maximum satisfaction of social needs through the production of competitive products. In the system plan the organization of innovative activity represents set of forms, methods and receptions of scientifically proved connection of labor force with means of production. This connection is based on the specified goals of the system and the functions of its individual elements. The type of production is defined by the complex characteristic of technical, organizational and economic features of production caused by breadth of the nomenclature, regularity, stability and volume of production. A single production is characterized by a small volume of production of the same products, the re-manufacture and repair of which, as a rule, are not provided. Single and close to it small-scale production is characterized by the manufacture of parts of a large range of jobs that do not have a certain specialization. This production should be sufficiently flexible and adapted to the implementation of various production orders. The sites are equipped with universal equipment and equipment, the operations are used by workers-generalists of high qualification, in many areas practiced combination of professions. Serial production is characterized by the production of a limited range of parts in batches, repeated at regular intervals. This allows the production of new products to use along with universal special equipment.

This article examines the characteristic features of the concept of "competitiveness" of the region. The key methods for assessing competitiveness, their advantages and disadvantages are considered. The factors influencing the competitiveness of the region are analyzed, the main directions of increasing the competitiveness are formed. The conceptual approaches of scientists-economists on the development of the competitive market space in the region are formulated (in comparison). An overview of the dynamics of the level of competitiveness of the federal districts of the Russian Federation in the production of electricity and raw materials for the period from 2008 to 2019 is presented. A brief comparison of the assessment of the state of the competitive environment in Russia using data from the reports of the analytical center under the Government of the Russian Federation for 2016 and 2020 is given. In 2020, a typical representative of the sample looks like this: the owner of his own business (68%), the age of this business is more than 5 years (77.8%), the target markets for it are the markets of individual Russian regions or municipalities (62%) or the market The Russian Federation as a whole (33%). The market model of competition that has developed in the country (including in a separate region) forms the state and determines the further development of the competitive space in the economic sphere of both the region and the country as a whole. The article examines the factors on which the situation of the competitive environment of the region depends. The subsequent development of the competitive market space in the region will be influenced by both positive and negative factors. The task of the state in this case is to ensure the competitive potential of the region, that is, its readiness for normal competition and stable functioning of a specific competitive market environment.

The article presents the results of the analysis of the use of color design tools from the point of view of psycho-emotional impact on consumers when creating strategic brand images. The main psychological motives for buying branded products are increasing personal influence on others or retouching uncertainty by “putting on” branded “armor”, which finds its support in the background motives of shocking, prestige, attracting attention, status. With the help of branded items, the buyer advertises himself, increasing (even if only in his own thoughts), thus, his significance and status in his own eyes and the eyes of others. The personality, as it were, enters into the image that the branded thing carries, it is like a “case”, a recognized prestigious “mask” for a person, which allows you to “try on”, transfer prestige from a branded thing to a person, and thus feel superior. more unique, more interesting than others. It is important to remember that when creating a brand, it is necessary to take into account not only the physical properties of the product, but also the feelings evoked in consumers. Concentrate not only on consciousness, but also on emotions and subconsciousness. And since the language of the subconscious is the language of emotionally colored images-symbols, color design plays a huge role in shaping the perception of not only a branded product, but, in principle, any object of the surrounding world. From the point of view of physical perception, colors are created by light waves of various lengths and represent a certain kind of electromagnetic energy. The presence of such a characteristic as the wavelength, which is the number of vibrations per second (and in fact, the rhythm, which makes the color effect akin to the sound, musical effect on the subconscious) for each color have individual frequencies. Thus, in the image, as a unit of the language of the unconscious, sound and color are closely intertwined through the wave rhythm.

The importance of this article need to develop a new approach to small business management. The emergence of new business practices requires a review of existing business management systems or the acquisition of new unique management skills. This article highlights the key differences between small industry and humanity and highlights the key aspects of work that should be considered when working with a small military planning organization. At the end of this work, decisions were made on the priorities in the life of the management of small capable companies, which will contribute to the formation of the management idea of such organizations. The paper shows that in the current economic crisis, the success of small businesses is largely due to the effectiveness of their new development system and the success of the new system in which they operate. Development and implementation by entrepreneurs and scientists of investment projects in the field of science, of production processes in small enterprises, to obtain greater opportunities for competition in international and international markets. The author considers the priorities of opening a small business, points out the problems that small businesses face during transformation, and indicates the best ways to solve emergency situations in the economic sector. The following is the share of organizations engaged in small innovative activities and their profitability over the past ten years. The author reflected the effectiveness of the creation of small innovative enterprises, forming the features of their work, displaying feedback and sources of innovative solutions. As a result, based on the survey data, I concluded that there is a positive trend in the growth of small innovative enterprises based on military institutions.

The article deals with the problem of processing Apple waste in production. It is shown how efficiently food production can be organized with the least losses and costs. It is proved that the technogenic type of development formed in the world economy, which does not sufficiently take into account the environmental and social costs of economic activity, reproduces the problems and dangers that threaten human civilization. Humanity is caught in a vicious circle: to create comfortable living conditions, it is necessary to increase the volume of gross domestic product, which requires more and more resources (primarily mineral), and their extraction, processing and consumption cause serious damage to the environment, contributing to the deterioration of living conditions and the growth of diseases, which negates efforts to create living comfort, and threatening climate change can make life on Earth itself problematic. Within the framework of lean management, the effectiveness of the process of obtaining Apple powder from waste is considered. Development of technologies for processing Apple pomace is an important task, the solution of which is necessary for the improvement of economic indicators of resource efficiency main by-products of fresh Apple pomace in the form of pectin containing products (extracts, pastes, powders, gelling concentrates); canned fruit (pur?ed foods, jam, secondary juice); drink (alcoholic and nonalcoholic); Apple powder; phenolic compounds; products of fermentation (food grade organic acids, enzymes, high-protein animal feed), etc. The use of resource-saving technologies will help strengthen the competitive advantages of industrial enterprises.

The article analyzes the aspects of the development of innovation engineering as a tool for maximizing the profit of an enterprise, including through the implementation of diversification measures (the use of various types of engineering in the design of innovative solutions). The feasibility of developing engineering services as an optimal solution to minimize losses from the COVID-19 pandemic has been determined. An overview of key indicators of Russian engineering is presented, the characteristic specifics of the integration of innovations in the project format in the context of engineering are substantiated. Aspects of engineering activities lie in the field of innovative characteristics of the project, in this connection, it is logical to consider engineering as "engineering innovations" - as a set of works performed and / or services provided within the framework of the formation of a project, of an innovative nature (including creation, execution, promotion of a project regarding the object of innovation). The article schematically presents the structural elements of the complex of works performed (services provided). Innovative design as a product of innovation engineering appears to be a significant tool in achieving high production rates and increasing the economic performance of a business entity. Given the nature of the negative impact of the COVID 19 pandemic on the economic environment in all sectors of the economy, innovative design, as meeting the need for innovative solutions (within the framework of engineering as a format for implementation), is seen as a promising option to increase production growth rates.

Sales activity is an essential element of the unified management system of any modern business entity. At present, sales of products are no less important than the production component. It is worth noting that in certain industry segments, as well as industrial and manufacturing sectors, an effectively organized and implemented sales system forms about 70% of the success of all business activities. These circumstances are predetermined by the fact that such industrial enterprises are forced to operate in a highly competitive market environment. At present, thanks to the research of modern theoretical scientists and various specialists, the management of product sales has reached a completely different qualitative level of development of theoretical and methodological justification, as well as scientific and applied solutions. All this justifies and actualizes the high degree of significance and prospects of the selected subject area of scientific research. In the context of the latter, the content essence and conceptual tasks of the marketing activity of an economic entity were studied; the system of organization and promotion of sales of products in conditions of risk, instability and uncertainty at the endo - and Exo-levels is investigated; the features of the process of selling industrial products of the object of research are identified and analyzed. The scientific achievement was a carefully developed scientific and theoretical basis for the system of organization, functioning and promotion of sales activities of the object under study in conditions of risk, instability and uncertainty of the market environment. Author's scientific achievements (directions of realization of sales activity at the enterprise; principles of organization of the sales management system in modern market conditions; elements of sales planning; means of sales promotion; forms of sales in the organization of sales activities at the enterprise; methods for improving the efficiency of the sales network at the enterprise), presented in the content part of the study, have a high theoretical and utilitarian significance, the latter determines the possibility of applying developments in research, educational and applied fields of activity.