In solving the problem of vegetable protein deficiency, triticale grain is of great interest – a unique hybrid that com-bines the best hereditary qualities of wheat and rye. The protein content of triticale is 1.0 – 1.5% higher than that of wheat and 3–4% higher than that of rye. Obtained a new variety of grain triticale – "Slide". Products prepared from this grain crop have a high nutritional value, since the protein that is part of triticale is characterized by an increased content of essential amino acids, and is not inferior to wheat grain in terms of the content of macro – and micro-elements. It contains a lot of copper, phosphorus, potassium, magnesium, calcium, sodium, zinc, manganese and iron, as well as vitamins В9, В5, В1, PP and E. Information about thermal characteristics as functions of tempera-ture plays a key role in engineering calculations and mathematical modeling of the processes of drying and heat treatment of triticale grain. The method of nonstationary thermal regime, based on the solution of the problem of thermal conductivity over two temperature-time points, developed by B.C. Wolkenstein, was used to determine the thermophysical characteristics. The determination of the thermophysical characteristics of the grain was carried out on the Kossfield RT 1394 N measuring unit (National Instruments). Revealed the character of the dependence of diffusivity, thermal conductivity and specific heat capacity on temperature. Equations describing the thermophysi-cal characteristics of grain at a humidity of 13.57 and 21.83% in the temperature range of 20–100 оС are obtained

The article is devoted to some aspects of creating technologies and equipment for the future agro-industrial complex of Russia. The focus is on the dependence of the solution to the issues of the accelerated development of the agro-industrial complex on the intellectualization of the educational process in higher education. The range of issues discussed includes: the role of fundamental science in the development of the country's agro-industrial complex; a new paradigm of scientific activity; close relationship of agricultural scientists and scientists of the food and processing sectors of the agro-industrial complex; quality of engineering education; the concept of advanced education and its fundamental orientation towards the future; the transition from the sum of scattered special knowledge to a system of knowledge in the form of a set of textbooks in special disciplines; description of a set of 19 books "Engineering of food technology". Particular attention is paid to the relationship between the future of the agro-industrial complex and the system of advanced engineering education. What does it take to achieve the goals of advanced engineering education? First, to expand the vector of work of professors, teachers and students from the transfer and assimilation of pragmatic knowledge to the formulation and solution of the problems of the agro-industrial complex. Secondly, to widely introduce methods of self-education based on information and telecommunication technologies, which is especially important for Russia, which has a huge territory. Third, to implement the ideas of advanced education in order to prepare students for the perception of the agro-industrial complex of the future. Therefore, the intellectualization of the educational process should be considered as a problem of today and a key to the country's food security.

To determine the duration of the heat treatment process on the heating medium (water)To determine the duration of the heat treatment process on the heating medium (water) temperature and layer thickness of the original sample using sous-vide technology, a chicken fillet was selected. The following diagrams were plotted and analyzed: temperature in the chicken fillet specimen as a function of duration of heat treatment process at heating medium (water) temperatures of 60, 70 and 80?C; temperature in the chicken fillet specimen as a function of duration of heat treatment process at thickness of 0.5; 1; 2 cm. Recommendations are given for choosing the optimum temperature regime and thickness of the layer of chicken fillets for cooking by sous-vide technology. At a temperature of water in the thermostat working chamber of 60? C can not be reached inside the sample of product to a temperature of 68-70 ? C, even after 5 minutes of exposure, so there is a possibility of harmful micro-organisms in the finished product. At a temperature of water in the thermostat working chamber of 80 ? C is intense heating of chicken fillets to a temperature of readiness, but the product remains raw because of the short duration of the process, with a further curing the product is heated to a higher temperature of 78-79 ? C, which reduces the quality of the finished product. Optimal selected heating medium temperature (water) in the working chamber of thermostat-70 ?C, which is in the range of recommended regulatory documentation temperatures. At this temperature, the product achieves the necessary cooking temperature of 68-70 ?C, and the duration of heat treatment is reduced by 2.9 times, energy consumption is reduced by 2 times and a high degree of readiness of the product is cooked.

In the Tambov region, due to the widespread introduction of promising technologies for growing sugar beets, its yield has significantly increased, at the same time, the used seeding machines are not always able to provide the required depth of planting seeds, which leads to loss of yield and difficulty in applying fertilizers. In the course of previous studies, it was determined that with an increase in the angle of the scraper over 60 degrees, an increase in the percentage of filling the cells of the disc with seeds in various hybrids occurs, so research has established that in the hybrid PMC-120 at an angle of installation of the scraper of 70 degrees, 100 percent of the cells are filled with seeds, while in hybrids XM-1820 and Troika, the cells were filled only by 93.3%. It should also be noted that the PMC-120 hybrid with a scraper angle of 70 degrees had the lowest damage to the pellets - 0.67%, while the XM-1820 and Troika hybrids had 0.83 and 0.73%, respectively. With an increase in the angle of installation of the scraper over 80 degrees, the percentage of damaged seeds increased from 0.4 to 0.66%, on the basis of this, the design of the seeding device was proposed and theoretically substantiated, a feature of which is the reverse rotation of the seeding disc, while the rear wall of the opener is made in the form of a parabola appropriate trajectory of movement of seeds, which ensures their distribution in the immediate vicinity of its rear wall, thereby reducing the risk of falling asleep to the bed of the furrow before the granules get there. It has been determined that the trajectory of the granule movement directly depends on the angular speed of the seeding disc, which in turn depends on the geometric characteristics of the cells of the seeding disc. It is theoretically substantiated that the speed of the seed in the disc cell is determined by the sum of the projections, which makes it possible to calculate the curved surface of the opener.

In extrusion 3D printing, the rheological properties of food are critical to achieving quality printing. The aim of this study is to investigate potential correlations between the printability of food pastes and rheological characteristics. Potato and tomato puree were used as a model system. The rheological properties of mashed potatoes with the addition of potato starch and their behavior during 3D printing have been investigated. A correlation has been established between the formulation and manufacturability in 3D printing. Potato mass without starch had a low yield point, which affected the deformation and subsidence of the mass later. At the same time, the addition of 2% starch showed excellent extrudability and printability, that is, the ability to flow. Under these conditions, the printed objects had a smooth shape, good resolution, and could withstand shape over time. The object with the addition of 4% starch represented good shape retention but poor extrudability due to its high consistency index and toughness. The results obtained using tomato puree showed a linear correlation between ingredient flow stress, zero shear viscosity and corresponding print stability. The extrusion pressure required to extrude tomato paste increases linearly with increasing flow voltage. Modules of viscosity, elasticity, and zero shear rate turned out to be not linearly correlated with the extrusion force, which can be explained by the fact that these parameters reflect the rheological properties of the non-deforming state of the material, in contrast to the flow stresses.

The development of resource-saving technologies for obtaining pure sea buckthorn oil and its compositions with other vegetable oils from dried crushed sea buckthorn cake is an urgent task. Sea buckthorn oil and its mixtures are obtained by extraction and simultaneous heat exposure, electrophysical methods of the process intensifying being considered in this case. Currently, there are no reliable data on the thermo- and electrophysical properties of dried crushed sea buckthorn cake at atmospheric pressure in the literature. Therefore, experimental studies of the thermo- and electrophysical properties of dried crushed sea buckthorn cake in a wide range of changes in state parameters are of great importance for solving theoretical and practical problems. The nature of the change in the specific heat, thermal conductivity and thermal diffusivity in the temperature range 20 ... 80 ° C and humidity 7.0 ... 17.5% was determined to be linear. In this case, the specific heat and the coefficient of thermal conductivity increase with increasing temperature while the coefficient of thermal diffusivity decreases. The nonlinear dependence of the dielectric loss coefficient on moisture was found to be due to a variety of forms of moisture binding in the sea buckthorn cake particles. It is obvious that with an increase in the cake temperature and humidity, the dielectric loss coefficient monotonically nonlinearly increases in the range of 0.46 ... 9.72. Empirical equations that make it possible to reliably determine the value of the specific mass heat capacity, thermal conductivity coefficients, thermal diffusivity and dielectric losses of dried crushed sea buckthorn cake from temperature and humidity in the range of 7.0 ... 17% with respect to absolutely dry matter were obtained as a result of studies of thermo- and electrophysical properties..

The transfer of the dispersed layer into a fluidized state makes it possible to intensify the drying process. The small size of the particles leads to an increase in the surface of their contact with the coolant at a relatively low hydrodynamic resistance. Other positive qualities of fluidization are listed, which is very important when carrying out exothermic processes. We studied the behavior of the fluidized bed during the drying process. The curve of fluidization of beet chips is shown. The suspended state of the material began when the forces of the hydrodynamic layer were equal to the weight of all its particles per unit area of the cross-section of the working chamber. The region of existence of the fluidized bed is marked. In this area, the flow was relatively equilibrium (fluidized). On the surface of the layer, small waves were observed with different frequencies and amplitudes of oscillations, as well as with spontaneous fluctuations. This mode of operation was achieved as a result of the study of the structures of the support - gas distribution grid and the drying chamber. The flow velocity profile in the working chamber is investigated. An efficient equalization of velocities with the help of flat stamped grids has been established. The results were confirmed by the spectra of the flow in the drying chamber. Oscillations on the free surface of a fluidized bed are considered. The Euler equation was written, which made it possible, as a result of various transformations, to obtain a formula for calculating the oscillation frequency of the fluidized bed. The studies carried out made it possible to establish the regimes of pseudo-fluidization, to a certain extent minimizing the heterogeneity of the layer, which is of significant practical importance. However, the operating parameters need to be adjusted depending on the type of material to be dried and other indicators. The research results do not obscure the general provisions of nonequilibrium thermodynamics. The fluidized bed cannot be in an equilibrium state, since the transfer of substances is obvious: energy, mass and momentum. It is correct to regard the fluidized bed as unstable. Small and spontaneous fluctuations always exist in the layer. The absence of conditions for their decay becomes a condition for the instability of the process.

Increasing the yield of juice and biologically active components from plant raw materials is an urgent task in the production of functional beverages. For this, fruit, berry and vegetable pulp was treated with enzymatic preparations of pectolytic action and the yield of juice was determined. Samples of pulp of each raw material were treated with enzyme preparations: Fructocyme P6-L, Fructocyme P, Fructocyme MA, in an amount of 0.03% of the pulp mass. Enzymatic hydrolysis was carried out at 50 °C for two hours, after which the amount of obtained juice was compared with the control sample. As a result, when adding Fructocyme MA to the pulp of apples and carrots, the juice yield increases by 8% and 17%, respectively. When Fructocyme P6-L is added to the pulp of kiwi, blueberries, grapes, the juice yield increases by 6%, 12 and 10%, respectively. To determine the effect of enzyme preparations on the yield of biologically active components, the previously selected enzyme preparations were added to all samples in an amount of 0.01; 0.03; 0.05; 0.07% of the pulp mass, and the total content of polyphenols was determined by colorimetry and anthocyanins. As a result of the experiment, it was found that in terms of the amount of polyphenolic substances extracted from the pulp, fruit and berry raw materials can be divided into three groups: raw materials with loose pulp, with pulp of medium density and raw materials with dense pulp. As a result, individual enzyme preparations and optimal modes of application were selected for each type of raw material. The dependence of the content of polyphenolic compounds on the dosage of the addition of enzyme preparations has been established.

One of the main components of a healthy lifestyle is proper nutrition. Most of the population has a disregard for their health. Lack of time, incompetence in matters of food culture, the rhythm of today's life-all this has led to promiscuity in the choice of products. Students are experiencing an increase in the use of fast food products containing a significant amount of various modified components, so poor nutrition is becoming one of the main causes of many diseases. You can prevent diseases if you lead a healthy lifestyle and, first of all, organize proper nutrition. You can prevent diseases if you lead a healthy lifestyle and, first of all, organize proper nutrition. The student must be healthy, physically strong, well-rounded and hardy. Of all the environmental factors that affect its physical and neuropsychiatric development, nutrition occupies an important place. The article analyzes the nutrition of students in the working day mode, studying at universities in the city of Krasnodar. In the course of the study, an anonymous survey was conducted on the basis of the 3rd year of the specialty Economic Security, in which there were 84 students aged 19-20 years. . All students study full-time. According to the study, it was found that students do not follow the diet, and they also revealed a predominance of carbohydrate-fat food consumption.

The blood of slaughtering animals is a valuable raw material for the production of a wide range food, medical and technical products. Domestic and foreign scientists have proved that the blood is a high-value raw material and also has specific therapeutic properties. The use of the blood for food and feeding purposes is due to its high concentration of complete proteins, mineral salts, vitamins and hormones. The article provides information on biologically active substances that can be derived from the blood of slaughtering animals, which are: angiogenin, folitiate, heparin. The biologically active substances of the blood can to a large extent change the course of biochemical reactions, which contributes to the normal functioning of the human body. For example, to influence the cytokine link of immunity, to exhibit antimicrobial properties, to inhibit the degranulation of polymorphose leukocytes, to improve blood circulation, to positively affect lipic plasma, to remove hilomicorons from blood, to reduce cholesterol level. The information provided makes it possible to identify the main prospective uses of these biologically active substances in the medical and food industries, and examples of their possible use in the manufacturing cycle of meat-based functional foods are given. In the current realities and development of the meat industry and trends in functional nutrition, the considered biologically active substances are very promising and relevant for use in the manufacturing cycle of meat products for deterministic population groups.

One of the most effective and cost-effective ways to provide the population with important nutrients is the fortification of mass-consumption products. Bakery products are products of regular consumption in the diet. An integrated approach to solving the problem is provided through research in the design of prescription formulations and technologies of new types of bakery products, including through the use of non-traditional vegetable raw materials. Recipes and technology of preparation of samples of wheat bread with apple pomace replacing part of wheat flour with buckwheat (the first sample of bread) and rice flour (the second sample) are developed. The technological parameters of cooking hearth bread, in a non-paired way, have been developed. The influence of buckwheat and rice flour on the duration of the technological process of bread preparation is investigated; the influence of the introduced food additives on the organoleptic and physico-chemical indicators of bread quality is determined; a comparative assessment of the content of mineral compo-nents in the developed and control samples is shown. The use of secondary apple raw materials (fresh-frozen apple pomace), buckwheat and rice flour as non-traditional components in the technology of bakery products allows you to get a product with high organoleptic properties and a rich mineral composition. Studies of the effect of food additives on the organoleptic parameters of the bakery product allow us to make a conclusion about the pronounced effect of the added ingredients on the appearance, color and condition of the crumb. However, these additives do not lead to a change in the taste and smell of baked products. Analysis of the chemical composition of the developed samples of wheat bread showed that the content of iron and phosphorus in them exceeds the value of the control sample by many times.

The use of inulin-containing raw materials for the production of glucose-fructose syrup helps to significantly reduce the amount of glucose in it, and increase the proportion of fructose to 97%. The purpose of the research is to study the process of obtaining glucose-fructose syrups by bioconversion of inulin - containing raw materials-yacon. Depolymerization of fructans is carried out by the enzyme inulinase, which hydrolyzes the polymer to fructose and sucrose. The object of the study was yacon root vegetables with an inulin content of 17.3 %, the enzyme preparation inulinase from A. awamori 2250. The rational mode of hydrothermal treatment of yacon tubers is: temperature-85 C, duration-30 minutes, hydromodule-1: 0.5. Rational modes of saccharification of yacon with the enzyme preparation inuloavamorin P10x: pH 5.5; dosage of the enzyme preparation 14 units per 1 yacon inulin, temperature 50 oC for yacon, duration of hydrolysis 3.5-4 hours. Thus, we have selected rational modes of saccharification of yacon with the enzyme preparation inuloavamorin P10x: pH 5.5; the dosage of the enzyme preparation is 14 units per 1 inulin of yacon, the temperature is 50 oC for yacon, the duration of hydrolysis is 3.5-4 hours. The resulting fructose-glucose syrup, which is a viscous liquid without sediment and foreign inclusions. The color – from yellow to light brown, with varying intensity, the taste is sweet with no bitterness. The smell is usually absent, while a light fruity or caramel flavor is allowed. According to the physical and chemical properties of fructose-glucose syrup has the following indicators: dry substances-70-80 %; reducing substances-88-90% in terms of absolutely dry matter; fructose-87-89% in terms of abs. dry matter; glucose-1% in terms of abs. dry matter; residual inulin content-1-2% in terms of abs. dry matter; protein substances - 6-6. 5% in terms of abs. dry matter; ash content – 4% in terms of abs.dry matter. The energy value of fructose-glucose syrup is 315 kcal/100 g.

Buckwheat can be used in the production of specialized products (including therapeutic and preventive ones) for consumers suffering from gluten intolerance. Buckwheat malt in Russia is not produced on an industrial scale, it is purchased in European countries. It is necessary to know the parameters of processing domestic varieties of buckwheat for the production of buckwheat malt. Mathematical planning methods were used to predict the influence of the main factors of buckwheat germination on the activity of its hydrolytic enzymes for the production of malt with high enzymatic capacity. Dikul buckwheat was studied. Soaking of buckwheat was carried out by air-water method at a temperature of 15-16 °C in tap water to a relative humidity of 46-50 %, air and water pauses were alternated every 4 hours. Germination was carried out for 6 to 7 days at a temperature of 15 to 16 °C until the maximum activity of hydrolytic enzymes of amylolytic and proteolytic action was achieved. The sprouted grain was subjected to fermentation, for which it was left alone for 12-24 hours until the temperature in the middle layer rose to 50-55 °C, stirred and blown with conditioned air with such intensity that the humidity of the malt was 50-52 %, and the temperature in all layers was 67-68 °C for 5 days. Drying was carried out with a gradual increase in temperature from 67-68 °C to 74-75 °C for 16 hours to a humidity of 5-6 %. We predicted how the main factors of buckwheat germination affect the activity of its hydrolytic enzymes. The main factors affecting the activity of enzymes during germination: malting temperature, °C; malting humidity, %; malting duration, day. The criteria for evaluating the influence of the selected parameters were the abilities, units/g of dry substances: amylolytic, saccharifying, and proteolytic. For statistical processing of the study data, central rotatable uniform planning was used, which made it possible to obtain a regression equation that adequately describes the process of buckwheat germination in the course of 20 experiments in 3-fold repetition. To assess the adequacy of the mathematical model, an analysis of variance (ANOVA) of the experiment was performed in the Design Expert program (Stat-EaseInc.). The following values of the output parameters were obtained, units / g of dry substances – amylolytic capacity of 326.7, saccharifying capacity of 40.9 and proteolytic capacity of 381.9 units/g. at the appropriate input: temperature 15 °C; humidity 48 %; duration of malting 6 days.

Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.

Today great attention is paid to development of advanced technologies for production of ecologically safe, nonpolluting and biodegradable products, including without limitation cosmetic-hygiene detergents and household products. One of the main ingredients in formulation of such products is surfactants. For the purpose of widening of the assortment of such products it is essential to create new types of biodegradable surfactants derived from renewable, as a rule, plant raw materials. The object of this paper is development of technology for production of non-ionic surfactant, alkyl polyglycoside (APG), with improved characteristics on the basis of the alternative plant raw material, sunflower husks, being the waste by-product of sunflower processing, which is the most commonly available raw material in our country. The output of sunflower processing aiming at sunflower oil production is growing year by year and takes the leading place in the oil-and-fat industry, therefore processing of the waste product in the form of husks is of particular interest now. In the course of work the existing technologies of APG production were studied and their shortcomings were identified. According to such technologies alkyl polyglycoside is produced by combining glucose or aqueous syrupy solution of glucose with C10- C16 alcohol. As the sources of starch, from which glucose is produced further, there are used rice, corn, potatoes or wheat. Such products represent no wastes and have rather high production cost. Fatty alcohols are produced from imported palm or coconut oil. The new technology suggested by us is based on usage of the available and cheap raw materials. Glucose syrup is made with the help of the method of hydrolysis of sunflower husks cellulose, and fatty acids are derived from the sunflower processing cycle at the stage of alkali refining of sunflower oil, comprising C16-C18 atoms. Analysis of organoleptic, physical-and-chemical characteristics and evaluation of consumer properties of the resulting alkyl polyglycoside were performed. It was established that according to the suggested method it is possible to produce a non-ionic surfactant with improved detergent (CCM) and foaming power (foam height, foam stability), and also having soft dermatological action. The alkyl polyglycoside, created and produced with the help of our technology, can be used as an alternate substitute of expensive foreign non-ionic surfactants, can be helpful for extension of the assortment of biodegradable foam detergents, nonpolluting and safe for the environment.

Investigation of some toxic compounds concentrations in aerosol of new class of tobacco products - tobacco heating systems and comparing their levels with regular cigarettes aerosol is an important step in understanding whether these products are low-risk, as some manufacturers claim. Three popular in Russia cigarette brands, reference cigarette 3R4F and new heated tobacco products (HTP) were tested for levels of emissions of some harmful and potentially harmful constituents (HPHC). Aerosols of these products were collected under the ISO intense smoking regime and quantified for levels of N'-nitrosonornicotine, 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone, acrolein, acetaldehyde, formaldehyde. Levels of above mentioned HPHCs were measured by the high-performance liquid chromatography / mass spectrometry (HPLC/MS-MS). The results demonstrate that highest levels of measured HPHCs are obtained for reference cigarette 3R4F. As for popular in Russia cigarette brands their levels vary greatly and for some compounds can be very close to levels of 3R4F aerosol. Levels of all measured HPHCs in aerosol of HTP were significantly lower compared to all cigarettes. This can be explained by specific mechanism of HTPs aerosol formation without pyrolytic and pyrosynthetic reactions which are typical to all combustive tobacco products due to their high temperature of the process.

The main task of animal husbandry is to obtain large volumes of products: increasing the weight gain of cows and milk yields in a short time at minimal cost. The existing feeding standards for cattle are based on the use of Class 1 feed. In farms, most feed contains a low concentration of nutrients, the feeding of which does not allow to maintain the standard ratio of the diet. The quality of milk is not only of economic importance, which determines the profitability and competitiveness of dairy products in the market, but also of social significance, which is associated with the impact on human health. The most important factor determining the quality of milk and its suitability for further processing is the fullness of animal feeding: the energy value of the feed ration, the ratio of basic nutrients. The article presents data on the effect of the feed additive "Furor" based on fulvic acid, developed by LLC "Esson", which.

The article presents the results of studies on the effect of antioxidant beta-carotene and storage temperature on hydrolytic and oxidative processes occurring during storage of extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria. The aim is to study the effect of temperature and beta-carotene on the kinetics of reactions of hydrolysis of triacylglycerides (TAG) and oxidation of free fatty acids (FFA) of olive oil during storage. The object of the study was extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria according to the generally accepted technology (harvest 2019). Control sample № 1 (without the addition of antioxidant) and experimental samples with the addition of beta-carotene in the amount of 400 (№ 2) and 600 mg/100 g (№ 3) were stored at a temperature of 18 °C for 7 months. Oil sample № 4 without the addition of antioxidants was stored at 4 °C. In the samples under study, the acid value was periodically determined by the titration method, according to the change in which the formation of free fatty acids during the hydrolysis of TAG, as well as the peroxide value characterizing the formation of FFA oxidation products, was estimated. The organoleptic assessment of the oil quality indicators according to the studied descriptors was 5 points. The rate constants of TAG hydrolysis and oxidation of FFA in olive oil have been calculated. It has been shown that during the storage of experimental oil samples the hydrolytic and oxidative processes of TAG significantly slow down with the addition of the antioxidant beta-carotene. It was found that minimal changes in the content of TAG hydrolysis products and FFA oxidation during storage of olive oil at a temperature of + 18 °C are characteristic for samples containing 400 mg/L of beta-carotene and for oil samples stored at a temperature of + 4 °C without the addition of an antioxidant. Expiration dates of olive oil are substantiated depending on the dose of beta-carotene and storage temperature

The main problems of mankind in recent decades are the accumulation of various industrial, agricultural, and food production wastes. Their ineffective disposal and management practices have a detrimental effect on human health and cause environmental pollution, which requires urgent action. Food waste has become a complex phenomenon lately, attracting the attention of scientists, consumers, and activists. This study aims to apply the biotechnology of converting food waste into crystals of polylactic acid (PLA), a monomer for biodegradable plastic. A food waste sample is taken from the student canteen; wash, to remove impurities and fermentation of carbohydrate waste by autotrophic lactic acid bacteria in a natural process for about seven days in the optimal temperature range. Finally, lactic acid molecules polymerized by condensation reaction to form poly L-lactic acid (PLA) crystals, and then a biodegradable bioplastic.

The article presents the results of experimental research on the development of a formulation and technology for the industrial production of kumis drink enriched with an iodine-glycoside complex, which is a source of molecular iodine with antioxidant activity. Study of the iodine level in patients with tuberculosis showed the following results: iodine deficiency was diagnosed in 86,7% of the total number of examined patients - the median ioduria in this group of patients ranged from 20 ?g/l to 99 ?g/l. The article describes a technology of production of kumis drink enriched with iodine-glycoside complex, including following operations: acceptance and preparation of raw materials; normalization and preparation of the mixture; pasteurization, homogenization, cooling and insertion of "iodine-glycoside"; preparation of the fermentation culture; fermentation and souring, bottling, maturation of the drink; packaging, labeling and cooling. It also includes the results of evaluating the organoleptic indicators of kumis drink - consistency, taste, color, smell and appearance, as well as the physical and chemical parameters: weight fraction of fat, protein, dry fat-free substances; the volume of settled whey, antioxidant balance in respiratory pathology by activating the KEAP1 /Nrf2 /ARE redox-sensitive system inducing the gene expression that control the endogenous antioxidants synthesis. Binary complex (kumis drink + molecular iodine) is considered here as a non-pharmacological pathogenetic agent. The technological process of the production of a functional product with anti-tuberculosis activity ensured the preservation of the physical and chemical parameters of the kumis drink, reducing the titratable acidity to 44,8% in the iodine-enriched drink against 57,6% in the control sample. The author elaborates on mechanisms of the participation of the “iodine-glycoside complex” and low-molecular organic substances, in particular, the amino acids of the kumis drink, in the regulation of pro-, with pleiotropic properties for the treatment and prevention of tuberculosis.

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

Butter is a leading consumer choice. This is facilitated by its attractive composition and taste, good digestibility, as well as compatibility with almost all food products. However, butter is not recommended by nutritionists for older people due to its high calorie content, increased mass fraction of saturated fatty acids and cholesterol. Some of the consumers of the young and middle generation are almost completely abandoning butter, preferring low-fat products. The diet of a person adhering to a healthy diet should include foods enriched with functional ingredients. The paper proposes a technology for producing butter with barberry berries. Fruits contain carbohydrates, pectin substances, organic acids, macro- and microelements, vitamins, etc. For the production of butter with barberry berries, a method of converting high-fat cream has been chosen. The oil has a high degree of dispersion of moisture and a low content of the gas phase, is less susceptible to bacterial contamination in comparison with the analogue produced by the churning method. The resulting butter can be attributed to the "Dessert" group. Dessert butter was obtained as follows. Dairy and non-dairy raw materials were accepted, their quality was assessed, milk was separated, and the resulting cream was pasteurized. Then, high-fat cream was obtained by secondary separation, and their normalization was carried out. A feature of the production of butter Dessert is the introduction of flavoring components into the normalized mixture - puree from barberry berries and granulated sugar according to the recipe. Further, the normalized mixture was converted into oil and directed to thermostatting. Organoleptic, physicochemical and microbiological indicators of the quality of Dessertnoye butter have been studied. The addition of barberry berries to butter contributes to the enrichment of its composition with vitamins and a decrease in calorie content. The economic efficiency and feasibility of the production of Dessert butter consists in saving the raw milk used by replacing the fatty part with vegetable components.

Currently, the production of fish products from pond fish in Russia is growing. In the process of processing fish, by-products of cutting are formed: liver, yastki, skins, cheshchuya, etc. The purpose of the work is to evaluate the complex of properties of the oarfish as a source of food systems that allow for the progressive development of the domestic market. The object of the study was the products of cutting paddlefish. Generally accepted methods of studying the properties of fish raw materials were used in the work. When studying the mass-metric indicators of oarfish cutting products, it was revealed that the mass fraction of the liver is 18.4% and can be used in the technology of semi-finished products, pates and canned food. The results of studying the chemical composition of the liver of the oarfish showed that it is rich in fat (18.9±2.15 %). A comparative analysis of the results of the conducted studies showed that there is more manganese, copper and iron in the liver of the oarfish than in meat. But the liver is inferior to meat in terms of zinc content of 6.6 ± 2.34 mg/kg versus 7.5 ± 1.59 mg / kg. Thus, the level of copper is 4.6 times, manganese is 15.3 times and iron is 4 times higher than in paddlefish meat. Indicators of the biological value of the studied pond fish confirm the prospects of their use as an alternative raw material source for the production of a diverse range of fish products. The results of studies of the fatty acid composition show that, according to the fat content of fish in inland reservoirs, they do not belong to products of high biological value, which is compensated by a high protein content. However, this characteristic can be significantly improved by designing recipes for various culinary products based on them. At the same time, as a positive fact, it should be noted the presence in the fillet of carp, silver carp and oarfish of essential nutrition factors ?-linolenic acid (? 6), as well as the presence of polyunsaturated fatty acids.

The production of food products with a sufficient amount of functional ingredients is an urgent task for the modern food industry, since the health of every person and nation is largely determined by the diet. An important role in the formation of the range of functional food products is assigned to the development of new recipes and technologies for meat products. In this work, horse meat was used as raw meat. When developing a horse meat product, different methods of heat treatment of the main raw materials were used: the traditional method - frying and stewing, cooking in a combi oven, sous-vide technology. A comparative analysis of heat treatment of meat has been carried out. Investigations were carried out using digital image processing methods to compare the color change of meat samples during cooking by the above methods. The ability to select a fragment of an image for a more detailed study with the output of statistical information about the number of pixels by secondary or tertiary colors has been implemented. The geometric characteristics of objects are determined - area, perimeter, height, width, as well as color characteristics for the selected color components. Using the method of digital image processing, the processes occurring during heat treatment have been established, which makes it possible to regulate and correct the technology of cooking meat products, analyze the geometric and color characteristics of finished products. A program and method for determining the color characteristics of the meat samples under study have been developed.

In the confectionery industry, egg whites are most often used as foaming agents. Other foaming agents, such as soy proteins, blood albumin, sugar beet extract, soap root extract, licorice root, have not found widespread use, since they do not meet the requirements for organoleptic characteristics. Recently, much attention has been paid by manufacturers to the use of milk proteins. The production of dairy products produces significant amounts of whey, which, despite its high nutritional value, is still underutilized in the food industry. The article is devoted to the study of the functional and technological properties of whey proteins, combined mixtures of whey protein concentrate and egg white. Theoretical information on the functional and technological properties of proteins is presented. The technological factors affecting foaming and foam stability are considered. When performing the research, the generally accepted and special research methods were used. The foaming capacity and stability of the protein foam were determined by the Rauch method. Surface tension was measured by the stalagmometric method. Determination of the structure and dispersion of protein foams was carried out using an electron microscope. The functional and technological properties of whey protein concentrate have been investigated. It was found that when whey proteins were used, the whipped masses had stable stability, which was provided by the increased ability of proteins to hydration, surface activity, the type of intermolecular interactions, as well as an increased denaturation temperature and the ability to form gels. Thus, the totality of the studies carried out shows the feasibility of further study and use of whey proteins when creating a new assortment of whipped candy masses.

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms of production. Despite the current economic situation, sour cream production increased by 3.4% compared to the previous year. The lack of raw milk, as well as the increased demand for healthy food products have led to the creation of a new group of sour cream products, which are supplemented with non-dairy ingredients - fortifiers. Due to the components of plant origin, it is possible to adjust the properties of the product, to give it a functional orientation. The authors proposed a method for the production of a sour cream product with the addition of wheat flakes and peach puree. The sour cream product was produced according to the traditional technological scheme. A feature of the technology is the introduction of plant components into the fermented product. The choice of the optimal dosage of wheat flakes and peach puree was carried out in accordance with the combination of the taste of the filler and the product, the indicators of the consistency and color of the sour cream product. The optimal dosages of the introduced components have been selected experimentally. An assessment of the quality indicators of the finished product has been carried out. The water-holding capacity of samples of sour cream products has been studied. By the amount of whey, you can judge the ability of dietary fiber to swell. The smaller the volume of whey, the more the dietary fiber absorbs moisture, which has a positive effect on the shelf life of the product. The viscosity was determined on a vibration viscometer in samples of samples with an undisturbed, damaged and restored clot. It was found that the sour cream product has the best moisture-absorbing ability, a fairly thick consistency, and after mixing it well restores the structure. It has been determined that the use of plant materials has a beneficial effect on the quality of the product.

Obtaining winter diesel fuel is an expensive and complex process, in which paraffinic hydrocarbons are removed from the fuel. Today, the consumption of winter diesel fuel in Russia has reached its maximum, and the volume produced is not enough to meet the needs of the Russian market. Therefore, obtaining winter diesel fuel from summer grades, by adding a depressant additive, remains relevant. The most common depressants are ethylene vinyl acetate copolymers. The effectiveness of depressant-dispersant additives depends on the fractional and group hydrocarbon composition of diesel fuel. Also, the physicochemical characteristics of the paraffins contained in the fuel play an important roleDuring long-term storage of fuel, depressants do not prevent fuel stratification. Therefore, together with a depressant additive, a paraffin dispersant is used, the composition of such additives includes mainly amides and imides of mono- and dicarboxylic acids. Dewaxol 7801 depressant and dispersant additive is a specially selected composition based on surfactants and copolymers in a hydrocarbon solvent. The use of this additive makes it possible to improve the low-temperature performance of diesel fuel without affecting other properties. From the low-temperature properties of diesel fuel, we have chosen the limiting filterability temperature, since it is this temperature that characterizes the real working conditions. When the maximum filterability temperature is reached, the n-paraffin crystals reach sizes exceeding the pore diameters of the filters, the fuel is not pumped through the fine filters of the high-pressure fuel pump, and the fluidity of the fuel deteriorates. The article shows the effect of Dewaxol 7801, a depressant-dispersant additive, on summer diesel fuel, in various concentrations and when the fuel is heated from 40 to 60 degrees in steps of 10 degrees.

The hardware design of the rectification unit for the production of isopropylbenzene in the presence of the AlCl3 catalyst is considered, the use of which has a number of problems associated with its corrosiveness, rapid deactivation, the complexity of regeneration, etc. One of the possible solutions to the listed technological disadvantages is the use of heterogeneous zeolite-containing catalysts. In this case, during the reconstruction of the existing production of isopropylbenzene in the technological scheme of separation of alkylate, three rectification columns are released, which are expediently used to separate the alkylate of ethylbenzene production. To study the possibility of using the discharging distillation columns, a computational experiment was carried out using the Honeywell UniSim Design modeling system, in which a model of the alkylate separation unit for ethylbenzene production was formed. The NRTL method was used as a mathematical package for calculating the thermodynamic properties of the mixture components. As a result of modeling the operation of the alkylate separation unit for each distillation column, the optimal operating process parameters were obtained: pressure of the top and bottom of the column, reflux ratio, temperature profile along the height of the column. The calculated material balance of the technological scheme shows that in the first distillation column, complete separation of benzene from the alkylation reaction mass is achieved, the second column ensures the production of commercial ethylbenzene, and in the third column, a fairly clear separation of diethylbenzene from the remaining components of the mixture is obtained. The performed computational experiment showed that for the organization of the stable operation of the technological scheme for the separation of alkylate in the production of ethylbenzene, it is possible to use all the considered distillation columns without changing their design parameters at a load on the reaction mass of alkylation of about 60 t / h.

In recent times, new anti-adhesion devices including devices based on carboxymethyl cellulose (CMC), which have “barrier” effect are being developed and actively introduced into surgical practice. The “barrier” should be completely resorbed after the time required to healing the morphofunctional integrity of the injured peritoneum, be economically available and easy to use (including laparoscopic technologies). But the time when the CMC is in the body is insufficient to prevent the formation of adhesions, particularly in the presence of non-absorbable rigid implants. The reactive functional groups in CMC allow to transform the CMC-macromolecule into a spatial structure. For this are required the using of bifunctional (bicarboxylic or aminocarboxylic) acids and the transform of a part of the carboxyl groups from the Na-form to the hardly soluble H-form, i.e., it is necessary to crosslink CMC-macromolecules. Adipic acid and glutaric acid, aminoacetic acid and amino capronic acid used are linking agents. The influence of modification parameters on the degree of polymers swelling in water is studied. As a result, to obtain membranes designed for the treatment of adhesive disease, it is recommended to use additives in CMC of bifunctional compounds.

The use of various physical influences is an economical and highly effective direction for regulating and improving the characteristics of the modified reinforced polymer composite materials developed in this work. The methods of energy effects studied in this work were used at the stage of impregnation of technical threads of various chemical nature with an oligomeric binder and a hardener (when preparing prepregs by the traditional method) or with a binder solution and a curing system (when preparing prepregs by the method of layered application of components) Based on the conducted research, a classification of the applied methods of physical modification according to the principle of the influence of energy fields is proposed. The studied methods of energy effects are divided into orienting and energetically energizing effects. The first group includes treatments with constant magnetic (PMP) or electric fields (PEP), and constant mechanical loads. The second group includes energy effects that have a wave nature (energetically energizing), and vibration, ultrasonic effects, and ultraviolet radiation are attributed to them. Modification methods of the first group contribute to a decrease in the mobility of binder molecules during curing, while the formation of branches of polymer chains occurs during the curing process, which leads to a predominant increase in the destructive stress during static bending. Energetically energizing effects contribute to the relative acceleration of the process of linear growth of polymer chains during curing, which is accompanied by the formation of a more sparsely cross-linked mesh structure, which leads to a predominant increase in impact strength. Of the two competing processes in the curing of epoxy oligomers, this one requires a higher activation energy, which is confirmed by the results of studies. Analyzing the results obtained, it can be concluded that the modification methods used in the work allow not only to obtain polymer composite materials with high strength characteristics, but also to directly adjust the properties of composites depending on the requirements for the products. Orienting modification methods lead to hardening of the resulting polymer composite material with a predominant increase in the destructive stress during static bending from 20 to 47%. When using energetically energizing influences in the technology of producing reinforced reactoplasts, the impact strength increases mainly from 19 to 40%.

For propane tar deasphalting units, a rather high energy intensity of the technological process is characteristic. In order to reduce it, an assessment was made of the possibility of reducing the steam consumption during the regeneration of propane from asphalt solution. The study was carried out using a Honeywell UniSim Design modeling system, in which a model of a propane tar deasphalting unit was formed. The Peng-Robinson method was used as a mathematical package for calculating the thermodynamic properties of the components of the fractions. The component composition of the feedstock is represented by oil fractions with boiling points from 405 to 616 °C. When carrying out a computational experiment, the following values of technological parameters were used: the tar consumption was 38.9 t / h, the ratio (propane: raw material) was (6.4: 1), the yield of deasphalted oil was about 30 wt%. The performed analysis of a typical scheme for the regeneration of propane from asphalt solution showed that in the process stream supplied to the feed of the stripping column K-6, there is already a sufficiently large amount of a vapor phase consisting practically of propane and traces of oil fractions. To efficiently use the energy of the flow without attracting additional energy costs, it is advisable to separate the gas and liquid phases before they enter the column K-6, that is, to include an additional separator in the technological scheme before it. The performed computational experiment showed that in the proposed version of the technological scheme, the steam consumption required for the release of propane decreases by 17.5%, which, accordingly, for the subsequent devices of the scheme, reduces the amount of water discharged into the sewage system. Optimization of technological modes of the stripping column K-6 provides a clear separation of propane, in the flow of which the content of bitumen fractions is 0.03 mol%, which makes it possible in industrial conditions to return the flow of propane to the feed of the extraction column. The proposed technological solution for propane recovery can be used in the processes of one- and two-stage tar deasphalting.

The method of differential scanning calorimetry (DSC) is used to characterize the thermophysical properties during melting of samples of milk thistle oil of various geographic origins, seeds and meal. The world experience in applying the DSC method on the study of milk thistle oils is generalized. The temperature measurement program is described. It is shown that, despite the general similarity of the curve profiles of the melting DSC, there are differences in the profiles due to genotypic and phenotypic factors - variety and growing location. The DSC curves of freshly squeezed oil distinguish from the DSC curves after 6 months storage of the oil due to oxidative deterioration and the formation of more refractory partially oxidized triacylglycerols. This fact is relevant to determining the capabilities of the DSC method in controlling the freshness of vegetable oils. The peaks amplitudes in the DSC curves of fresh oil are higher than those of oils that has been stored at room temperature for six months. Double differentiation of the melting curves makes it possible to reveal the temperatures of phase transitions in the case of overlapping endothermic peaks, the establishment of which is difficult without double differentiation. Using the «Netzsch Peak Separation» software to divide the peaks in the melting curves allows at once to estimate the areas of overlapping peaks and increase the informativeness of the DSC data. Thermal analysis of milk thistle seeds and meal reveals that the meal contains a residual amount of oil, in which the proportion of triunsaturated fats is overestimated in comparison to seeds, indicating that triunsaturated fats are more difficult to extract from oil by cold pressing.

The article shows the relevance of the industrial production of liquid sulfur dioxide, as well as the fields of its application. Herewith there is provided a brief description of the known methods for the production of liquid sulfur dioxide: the use of roast gas; sulfur-oleum method; multi-stage condensation; low temperature cryogenic process; oxidation of sulfur with oxygen under its stoichiometric deficiency. In the course of the analysis, the main shortcomings of the considered methods were identified, which made it possible to develop an innovative version of the process scheme. Based on the data obtained, JSC “NIUIF” has developed and patented a method for producing liquid sulfur dioxide, the main raw material of which is sulfur and oxygen under its stoichiometric deficiency. The principal difference of the proposed industrial scheme is the use of technical oxygen instead of air blast and the use of a sulfur furnace and a sulfur vapor condenser combined in one housing in the apparatus scheme. The proposed solution significantly reduces energy consumption and eliminates the possibility of liquid sulfur crystallizing inside the equipment. Therefore, this scheme can be considered more reliable and reasonable in comparison with the existing ones. Also, in the process scheme of the developed unit, the production of 1 ton of liquid sulfur dioxide consumes significantly less energy than in the existing technologies. To determine the design parameters of the equipment and master the processes, the article describes a lab unit for producing liquid sulfur dioxide, developed and already installed at JSC "NIUIF". At the moment, experiments are carried out at the facility for the purpose of adjusting the operation mode and collecting the physical and chemical process data.

The modern production of products made of composite materials based on thermosetting binders is mainly based on the use of pre – impregnated reinforcing technical threads-prepregs. The binder used for such semi-finished products must meet two important technological requirements: have a low reactivity (high viability) when stored in the temperature range from -5 to +25 ° C and the ability to adjust the curing time at the molding temperatures of the product. To eliminate the disadvantages of the traditional method of obtaining polymer composite materials, to improve their strength characteristics and reduce the cost of the resulting reinforced composites, it is proposed to use the method of layered application of components. The essence of the method consists in layer-by-layer impregnation of the fibrous filler with a binder solution, and then a developed curing system consisting of an amine hardener that prevents the interaction of the hardener with the resin under storage conditions and protective polymer emulsions. The binder-filler system is activated only at an elevated temperature under curing conditions. It is established that the optimal parameters for processing by direct pressing of the pre-pegs components obtained by the method of layer deposition are a pressure of 15 MPa and a temperature of160-170 ?С with a pressure exposure of 15 minutes. If you get products by winding, then for such products, heat treatment for 6 hours at a temperature of 120 ?С is optimal. In the conditions of forming products, that is, at an elevated temperature and at an increased pressure, the mutual diffusion of components occurs due to the movement of oncoming flows. Oligomeric molecules from the resin volume diffuse from the inner layer to the outer one, and the components of the curing system meet them from the outer layer to the inner one. The method of layered application of components makes it possible to create a macroheterogenic system of interpenetrating polymer meshes in the contact area of sequentially applied layers. The result of the research is an increase in the shelf life, the viability of prepregs (up to 10 days) and an improvement in the complex of physical and mechanical properties of composites: the destructive stress during static bending increases to 60 %, during dynamic bending (impact) - up to 50 %. The use of carboxymethylcellulose as a protective polymer provides higher indicators of the studied properties than when using butadiene styrene latex as a protective polymer..

The competitiveness of rubber membranes determined by their durability, quality, reliability, including the time required to create. During operation, the membranes undergo complex deformations, as a result of which a large number of potential destruction zones of a different nature arise, which can lead to the failure of the product. The standard test methods used in the development of formulations for membranes involve testing the material under uniaxial tension conditions in most cases and do not take into account the actual loading conditions of the product during operation, which significantly increases the development time of new formulations for membranes. The paper presents and applies in practice a computational and experimental method of analysis the complexly stressed state of rubber membranes, including carrying out simple laboratory tests in a heterogeneous complexly stressed state, which is realized during the operation of rubber membranes, and analyzing the stress-strain state by the finite element method. An inhomogeneous complexly stressed state was realized by forcing the rubber membrane with a spherical indenter. The application of a computational-experimental method for analyzing the complexly stressed state of rubber membranes is considered on the example of a rubber corrugated membrane of an automatic valve of a bag filter purge system. An assessment of the physical and mechanical properties of rubbers in a heterogeneous complexly stressed state was carried out, as well as an analysis of the stress-strain state of the membrane when it was loaded with a spherical indenter, which made it possible to identify the most dangerous zones of the section. The complex use of this method made it possible to improve the resource of this corrugated membrane by thirty five percent in comparison with the standard, while reducing the creation time.

Currently, modern methods used to evaluate the effectiveness of investment projects are most focused on quantitative assessment, do not take into account the peculiarities of project implementation at different stages, and also lack the ability to take into account investment risks in conditions of sectoral characteristics. Risks are associated with postponing the implementation of the investment project over time, so taking into account uncertainties should be an integral part of the assessment of the effectiveness of projects. When creating and implementing an investment project, it is necessary to take into account innovative, commercial, technical and technological, financial risks. Therefore, it is proposed to improve the methodology for assessing efficiency based on the risks taken into account in calculating the discount rate for each phase of the life cycle of the project. In the article, the authors substantiated the need to apply systematic analysis, modern methods, a methodological approach to assessing the effectiveness of investment projects in the electric power industry, taking into account the risks taken into account when calculating the discount rate for each phase of the life cycle of the project, which allows you to more accurately calculate the main indicators of the efficiency of the investment project. The main indicators of evaluation of investment projects efficiency and factors influencing decision-making on investment projects, such as inflation, discounting ratios of the corresponding investment sphere, are considered. Applied research, and even more so fundamental, requires significant investments, the return on which at the first stages of the development and implementation of investment projects is difficult to predict. The end result is also obviously not predictable, which makes investing one of the most risky areas of activity of modern companies.

The system of additional professional education is one of the most topical problems in the strategic planning of the university. Currently, the questions of stimulating attraction to the population, financial state of the university, introduction of the system of long-life learning are connected with additional professional education. In the process of additional professional education programs the administration faces the competitiveness between the university’s offices due to the crossing of thematic fields of professional programs. To overcome the problems, the strategy of monopoly in the regulation of the system of additional education in the frame of the university functioning is offered. There is presented a suggestion to form a number of departments in the Center of additional professional education while realizing the given strategy including the following functions aimed at stimulating the teachers’ work and avoiding the similarities between the professional programs: department of additional professional education (is an owner of the programs); coordinating center (including expert analytical center, financial department); office of programs’ construction and promotion (including the department of programs’ “design”, marketing and advertisement department). When cooperating during the departments’ professional activities the following tasks can be solved: the right to initiate the program, to distribute finances, legislative support, methodological basis, search for clients, development and programs combining, development of requirements to the teachers’ competence, digital assistance with the Bot. The solution of the problems is a way to create the conditions to build the system of additional professional education at the university in the context of themes crossing in professional programs and it results in decreasing the competitiveness between the university’s department.

The article deals with the higher education institutions national aggregate rating constructing problem. This task is relevant in terms of improving management processes in educational organizations. This problem is formulated as a collective choice problem. Proposed to use voting in small groups as aggregation procedures, which satisfies the Condorcet principle. Three collective choice rules description is given in the paper. Obtained on the Bord, Copeland and Kemeny basis procedure salternatives final orderings stability is illustrated by concrete examples. The empirical mean is considered as a Kemeny median approximation. The Bord procedure instability with respect to changes in the initial scores obtained by universities in the ranking mechanisms under consideration is illustrated by examples. This paper presents the results of applying the described small-group voting procedures to a limited sample. This sample consists of data from 15 higher educational institutions from one of the Russian Federation regions. Universities constructed three aggregated ranks proximity degree was evaluated using two metrics - Kendall's rank correlation coefficient and Kemeny's distance. Based on the obtained results comparative analysis, it was made a conclusion about the expediency of using Condorcet-consistent collective selection procedures when constructing educational organizations aggregate ranking.

The article considers the conceptual framework of the content essence of competition, the conditions for the formation of approaches for high competitiveness of business entities as the main element of the functioning of the market economy. The article analyzes the current state of the competitive market space in Russia. A comparative assessment of the state of the Russian competitive environment in 2016 and 2020 is carried out in the context of: determining the areas with the highest (and lowest) degree of influence on the competitive market, guidelines for strengthening competitive positions, positive effects of competition for business entities, etc. The key directions of increasing the competitiveness of business entities are formulated. An up-to-date set of methods for assessing competitiveness is presented. The advantages of healthy competition in the system of market relations for the growth of the welfare of economic entities, the economic development of the country and, accordingly, the improvement of the standard of living of the population are determined. In Russia, at present, the development and implementation of state programs for the development of small and medium-sized businesses in the regions is insufficient for the formation of an effective competitive market environment for the economy in the regions. While the development of healthy competitive relations allows the most effective impact on market mechanisms in the regions, and also contributes to the sustainable development of socio-economic, technical areas of the economy. And the key task of the state in this case is to provide opportunities for realizing the competitive potential of the region, that is, its readiness for effective competition and sustainable functioning of a certain competitive market environment. The formation of such an environment ensures the effectiveness of interregional and international relations of the region, which leads to positive effects in the socio-economic development of the state as a whole.

Project management requires attention to planning and providing operations with resources of all kinds, including intellectual and human resources. Human resources in many projects are responsible for most of their success or failure, as they are able to think, make independent, including creative decisions, and coordinate the involvement and use of all other types of resources. The authors introduce the concept of “human component of project resources”, which is understood more broadly than labor resources, and analyze the methods and stages of managing this element of project support. This provision is the greatest problem in organizations, the main activity of which is based on a cyclical principle, however, one-time final projects are not rare in them. If the organization does not have the opportunity to hire external specialists to implement them, it is extremely important to rationally organize the involvement of employees in the work on the project and stimulate their work. The authors identified the most difficult stages of staffing projects in terms of organizing activities and motivating the people involved. For each stage, the sources and formats of problems and obstacles to the successful implementation of projects are described, as well as some recommendations for their mitigation are given. However, the authors emphasize that a single methodology for eliminating the identified potential problems cannot exist due to objective reasons. However, understanding of the main aspects that can generate these problems can make it easier for managers to diagnose, prevent or correct them in a timely manner.

Russia's integration into the international legal economy is extremely difficult. The main reason for this is the much later transition of the Russian Federation to a market-based economic system. The Russian Federation is more focused on domestic legislation, and although international sources of regulation are recognized on its territory, they do not have the same authority as in the legal systems of the Western world. Therefore, an important part of Russia's integration into the international economy is the synchronization of financial regulation in national systems. The article is devoted to one of the key points of Russia's integration into the international economy: the implementation of international accounting regulations and audit rules. In turn, the international standards for the regulation of auditing activities, their main goal is to create a single legal regulation of accounting statements. The relevance of the topic is determined on the one hand, by the importance of international markets and the attractiveness of Russia for foreign investors, and on the other, by the many problems that arise when trying to implement the norms of international law in the national legal field. The article examines the immediate difficulties and problems, as well as legal conflicts that arose in the process of implementing the norms of international financial law in the Russian Federation. The basis of the study was the cause-and-effect relationships, which become the basis for the occurrence of the above-mentioned problems. The article analyzes the linguistic, legal, moral and ethical contradictions that accompany the process of implementing the norms of international financial law in the national legal system of the Russian Federation. The analysis involves the consideration of problems in accordance with the moments of their occurrence. Further in the article the ways of solving the mentioned problems, the possibilities of overcoming legal conflicts, the ways of overcoming social and ethical contradictions are considered. In addition to the analysis of the legal essence of the process of implementation of international financial reporting standards, the article examines the situation of the modern market of audit services and the impact of audit practices on the system of regulation of the legal relations under study.

In the context of the active entry of Kazakhstan into the world economy, the growing shortage and decline in the quality of raw materials and the related rise in prices for grain and bakery products, the grain-product subcomplex of the domestic agro-industrial complex is of particular importance. The article notes that the development of production in various sectors and spheres of the economy of Kazakhstan requires the search and use of new, more efficient forms of implementation of production and economic activities. One of the key methods of solving this problem is the integration of commodity producers, which makes it possible to unite in a single complex all the links of the reproduction cycle in the technological chain “production of raw materials - output of finished products”. It is emphasized that domestic and foreign experience has proved that integrated education, formed on the basis of the principles of public-private partnership, achieves a high level of efficiency and competitiveness. For the successful implementation of public-private partnership projects in the grain product sub-complex, an in-depth study, generalization and systematization of the experience of using this mechanism by both national and foreign companies that have achieved high results in this area is required. Currently, public-private partnership continues to remain at the initial stage of development, which is largely due to the specific high-risk features of the functioning of the branches of the grain product sub-complex. These circumstances emphasize the importance of a detailed analysis of methods and tools for increasing the competitiveness of enterprises and organizations of the domestic grain products subcomplex, first of all, targeted investment in the development of production.

A feature of the formation of Russian integrated structures is that they were formed by state structures - shareholders - without taking into account the opinion of those enterprises that entered them. However, the enterprises included in these structures would like to benefit from such integration. The basis for the effective operation of an enterprise in the long term is a sustainable competitive advantage, which it can obtain either through low costs or through product differentiation. Since the majority of subsidiaries do not have developed strategies, it becomes necessary to develop such strategies. Additional competitive advantages due to the implementation of focused strategies of the enterprise included in the integrated structures can be obtained only through the establishment of relationships between themselves, as well as enterprises and the parent company. The maximum competitive advantages will be gained by those enterprises as part of integrated structures that will be able to discover and profitably use relationships with other enterprises of this structure, but operating in related areas of activity. The role of the marketing service is also important in the formation of a focused strategy. The necessary market conditions for the implementation of focused strategies are the most accurate definition of consumer needs, the size and prospects of the market segment, a low number of competitors and sufficient resources to serve the segment. The main risks are determined by overflowing the market niche, reducing the differences between the needs of the segment and the entire market, changing prices in the segment towards the general market, penetration into the segment of competitors.

Investment processes, being an integral part of the market economy, have a significant impact on macroeconomic indicators, tax potential, financial stability, economic growth, competitiveness of the investment object, the region and the state as a whole. Therefore, such economic categories as "investment", "investment attractiveness", "investment climate" are of interest as an object of research for many theoretical scientists and practical economists. To a large extent, ensuring the economic security of the country is characterized by the creation of an effective system for organizing control over financial activities in the state, which limits the outflow of capital from the national economy. In this regard, a comprehensive solution to the legal, political and administrative task of protecting national interests is required. The priority in the national security system is the economic security of the state, characterized by the presence of a steadily developing economy. The key indicator of the "economic health" of the state is the presence of a favorable investment climate, which is characterized by the ratio of investment attractiveness and investment risks, which is manifested in the scale, structure and dynamics of investment processes. Current trends that indicate instability, unfavorable market conditions and lack of transparency in investment activities in the Russian context confirm the relevance and timeliness of this study. The information base of the research is the normative and legislative acts of the Russian Federation; the main scientific works of domestic and foreign scientists within the studied problem field; official materials and operational information of Rosstat; materials of scientific and practical conferences, periodicals and the Internet.)

The problems of improving the quality of technological processes in domestic enterprises due to their high relevance are reflected in numerous publications of both theoretical and practical nature. However, the performance assessment procedures in the standards are schematically not properly spelled out. This makes it difficult in practice to choose evaluation mechanisms and methods. The priority mechanism of improvement of the enterprise's activity in the field of quality is measurement of efficiency and efficiency of the current quality management system. In our opinion, any activity aimed at improving quality should be economically justified at the stage of its planning. The article proposes a mechanism for assessing the cost-effectiveness of using one of the tools of quality management – analysis of the types, consequences and causes of potential consequences of the industrial production process. The purpose of this analysis is to ensure that all process quality requirements with increased risk are met by developing corrective measures to eliminate the occurrence of probable failures. The article provides an example of such a process-specific analysis. The presented mechanism for assessing the economic efficiency of QMS is based on the real financial performance of the enterprise and can be used at domestic industrial enterprises to measure the costs and results of investments in product (work, services) quality management.

The article indicates the importance of a synergistic approach to the development and adaptation of the management system of high-tech enterprises. Development is inextricably linked with the adaptation processes taking place at the enterprise. It is adaptation that determines the vectors of development. The synergistic approach leads to the emergence of the category of "adaptive development", which in relation to the management system of high-tech enterprises involves the transition of the management system to more modern methods and management tools based on digitalization. The cyclical foundations of the adaptive development of the management system are revealed, which determine that under the influence of economic laws, enterprises regularly need to change and improve their internal parameters, finding an opportunity to prolong periods of growth. In such conditions, the key role is assigned to the highest level of enterprise management, performing managerial functions. The essence of adaptive development is considered from the standpoint of the process approach, since it is the process approach that fully reflects the essence of this category. Adaptive development is a process of transformations in the control system, based on the transition of the system from one qualitative state to another based on the identified contradictions in the external environment and a long-term program for building internal potential. In the process of adaptive development, a specific response should be developed based on the use of a multidimensional model of comparison and selection of the most effective option. It is emphasized that one of the most important conditions for the implementation of the adaptive development process is information support, as the basis for making adequate management decisions.

The production sectors and markets of the dairy and grape-wine sectors are of great strategic importance not only for the sustainable and balanced functioning of the entire consumer segment, but also for ensuring the food and national security of our country at the proper level. At the beginning of the study, an analysis of the development of domestic dairy production in historical retrospect was carried out. Further, a multifactorial assessment of the main problems and risk situations inherent in modern dairy production was carried out. In particular, it was found that today one of the key constraining factors for the sustainable development of dairy cattle breeding in the Russian Federation is the lack of a clear organization and effective work in the field of reproductive and breeding farming. They also identified internal reasons that hinder the development of domestic dairy farming and identified strategic directions in the context of the organization of high-tech enterprises in the field of dairy cattle breeding. Further, the assessment of the milk and dairy products market itself was carried out (the dynamics of production and consumption, the balance of imports and exports, the level of self-sufficiency, prices, main producers, the structure of production by categories of farms). In addition, the issue related to the loss of milk in the areas of production and consumption was worked out. The key factors that will influence the development of the domestic industry market in the short term are identified. The assessment of the world market of milk and dairy products (production volumes, consumption, market leaders, strategic goals, tasks and development scenarios in the long term) was carried out. The monitoring of the grape and wine sector included the following estimated parameters (the volume of grape harvest, the area of vineyard planting, sales of wine products, the main problems and factors constraining sustainable development). In particular, special attention was paid to the problem of illegal use of imported wine material. In conclusion, a set of state initiative solutions was proposed in order to give a stable trend to the development of the domestic wine industry.