The article discusses issues related to the modeling of drying seeds of coriander, milk thistle, apples and black currant fruits with microwave energy supply based on the laws of chemical kinetics of heterogeneous processes. It is proposed to consider drying with a microwave energy supply from the standpoint of physical chemistry as a quasi-chemical heterogeneous reaction and to perform mathematical modeling of this process based on the laws of chemical kinetics of heterogeneous processes. The practical implementation of the drying modeling methodology based on the laws of chemical kinetics of heterogeneous processes for modeling microwave drying of coriander, milk thistle, apples and black currant seeds is shown. When developing such models, it was recommended to establish an analogy between the considered drying process and the type of a heterogeneous chemical process, i.e. from the existing classification of chemical reactions and processes, determine a chemical reaction or process that is adequately analogous to the drying process. It is shown how, when modeling drying with a microwave energy supply, based on the laws of chemical kinetics of specific food products, take into account the shape of the product, the speed and temperature of the drying agent, the microwave power, and the relative humidity of the air. General types of mathematical models have been developed based on the laws of kinetics of heterogeneous chemical drying processes with microwave energy supply for coriander seeds, milk thistle seeds, apples and black currant fruits. The methodological approach considered in the article and its practical application to modeling drying with a microwave energy supply for specific food products will allow in the future to develop reliable mathematical models of the drying kinetics for various products and to avoid mistakes that the authors note in previously published works.)

The search for new alternative energy sources and ways of saving fuel and energy resources, efficient use of secondary energy resources, including natural low-temperature sources of heat, remain in the center of attention of specialists in the bakery industry. Heat pumps are becoming increasingly important in reducing energy costs. The reasons that restrain the widespread use of vapor compression heat pumps are analyzed. To implement rational thermal and humidity modes in the technology of bakery products, it is proposed to use a steam jet heat pump, which expands the boundaries of energy-efficient coupling of objects of different temperature potentials on the basis of utilization and recuperation of secondary energy resources. At the same time, a universal approach has been fully implemented in creating a competitive technology that provides heat and cold production for joint processes in the production of bakery products. In the conditions of decentralized heat supply systems, when heat energy is generated directly at the enterprise, a steam-jet heat pump creates real conditions for the utilization of low-pressure steam, in particular, waste heat from gas turbine plants and boiler units and, as a result, makes it possible to effectively solve energy saving problems. Environmentally safe conditions of the technology functioning are due to the use of water as a refrigerant. The use of toxic, explosive and fire hazardous working environments is completely excluded, which allows us to consider the proposed heat pump technology of bakery products as environmentally friendly.

In conditions of high employment of the population, the use of multicomponent instantized drinks is reasonable. The final stage in the production of such foods is the most energy-intensive drying process. In order to reduce the energy intensity of this type of process, a deeper study of the process of removing moisture from a granular instantized food product is necessary. Drum dryers are most often used as the machinery to implement this process. The drum dryers are intensified with more advanced designs of the headers. In this case, larger particles must be in contact with the drying agent for a longer amount of time, this will also allow obtaining a product with uniform moisture dispersion in particles of different sizes. The work studied the drying process in a drum vibration unit transferring the dispersed material into a controlled segregated flow. The temperature of the drying agent was in the range of 45-65 ° C, no larger values were taken due to the fact that thermolabile elements were present in the product. The results of the experimental data showed a decrease in the time of the drying process of the granular product by an average of 23%. The process is more efficient just in the first period of drying, since a more active contact of the phases takes place. In the second period of drying, the geometric shapes of the bodies to be dried, the moisture of the material, and moisture conductivity play a more important part., The speed of air movement and its parameters are also important, although less than those in the first period. The analysis of the results of research on the kinetics of drying made it possible to obtain an experimental statistical model for determining the drying process at the second stage, suitable for computational practice. Key words: Instantized drink, granules, granulation, structure formation, segregation, drying.

The efficiency of fine grinding largely of raw meat in emulsifiers depends on design and geometrical parameters of the cutting pair “knife- hole plate” and the process modes, and also on the dynamic and kinematic characteristics of the system: machine – cutting instrument – raw materials. The disclosure of the essence of the ongoing processes when fine and ultrafine grinding of raw meat is the basis for improvement of equipment in operation and creation of new working parts of machines. The new grinding hole plates of the emulsifier, according to the developed mathematical model, have the same flow capacity over the entire working surface and equal hydraulic resistance due to a decrease in the thickness of the hole plates when switching to smaller perforation holes. The cutting edges of the knife blades are made obliquely tangentially to the inner radius of the grinding hole plate and have a maximum length, which ensures a high-quality slipping cutting process. An experimental stand containing industrial emulsifier KS F10/031 and test and measuring equipment was made for research in the sausage-making shop of the JSC “Oshmyany meat processing plant”. Based on experimental data and analysis of the significance of the influence of each input parameter, analytical and graphical dependences were obtained, which makes it possible to determine the temperature increase, the efficiency of the emulsifier, and the specific energy intensity of the process when changing the operating and designing parameters of the process within the range of varying factors. Production tests of new cutting tools pilot samples were passed successfully in the sausage-making shop of the JSC “Oshmyany meat processing plant”. They showed an increase in the performance of emulsifiers by 12–15% with higher-quality fine grinding and a decrease of 10–15% in specific energy consumption per unit of final output.

The use of extracts obtained from fruit and berry raw materials has long found application in the alimentary industry. So, their use allows to get a finished food product not only with unique natural organoleptic characteristics, but also to increase the nutritional value of the finished food product. At the same time, the processing of local wild-growing fruit and berry raw materials is of great importance for the economy of many regions. However, a limiting factor in obtaining extracts from fruit and berry raw materials is the lack of a highly efficient and flexible technology based on modern extraction methods. The paper considers a modern method of obtaining extracts from frozen fruit and berry raw materials in the field of low-frequency mechanical vibrations. The method is not only effective from the point of view of obtaining extracts with a high content of target components, but also allows to reduce the number of pieces of equipment in the technological chain of production, which increases the simplicity in reconfiguring the line for other types of raw materials. At the same time, the limiting factor in the use of this method is its low exploration degree and, as a consequence, the lack of rational values for the process. On the basis of literature sources and a series of experiments, the main parameters that affect the efficiency of the process, i.e the final concentration of the target components in the finished extract, have been determined. To find the rational values of these parameters, a series of experiments was carried out. The data obtained were processed, and regression equations were obtained for the dependence of the yield of the target components into the extractant (water) on the main parameters affecting the process for two types of raw materials - cranberries and blueberries. The resulting equations were optimized to find rational parameters. Based on the results obtained, a control series of experiments was carried out, confirming that the parameters found are rational and the values of the yield of the target components in practice do not differ by more than 5% from the those obtained analytically.

Rheological measurements were carried out on pasta dough from a mixture of semolina and whole wheat flour from durum wheat. To determine the rheological characteristics under extrusion conditions and its relation to the behavior of the pasta dough during the processing of products, the object of study was extruded using a capillary viscometer and a laboratory extruder. Creep tests were also carried out to check the possibility of neglecting the elastic component of deformation. The influence of temperature and degree of hydration on the viscosity of pasta dough was investigated. The purpose of this study is to determine the rheological model required for the subsequent analysis of the process of extrusion 3D-printing of pasta dough. The results showed that the pasta dough behaves like a pseudoplastic liquid, which can be described using a power law model. Increased hydration levels reduced the apparent dough viscosity, which correlated with extrusion pressure. Studies have confirmed the viscoelastic behavior of pasta, but an important observation for the purposes of this study is that the elastic component of deformation is very small compared to yield conditions. There was a decrease in the value of the coefficient of consistency with an increase in the degree of hydration of the dough from 30 to 34%. The moisture index of the dough also influenced the flow index. The overall value of the flow index varied from 0.284 for 30% and 0.404 for 34%, it was observed to increase with increasing moisture content. The developed rheological models of pasta dough will be used to simulate the flow behavior when printing in an extrusion-type 3D printer using computational fluid dynamics technology.

The production process at elevator complexes is considered, one of the main tasks of which is the formation of batches of grain with specified quality indicators. An important place is given to the control system of physical and chemical-biological indicators of grain, standardized by GOST 9353-2016: mass fraction of protein; quantity and quality of gluten; falling number; vitreousness; nature; humidity; the content of weed and grain impurities. The applied control system, instrumentation, measurement methods are imperfect, long in time and focused on outdated devices. used on elevators. The methods of laboratory studies of grain do not allow them to be integrated into the technical process of controlling modern machines and devices in the "on-line" mode. Problems in determining grain debris and moisture content are described. As a result of the analysis of the current state, directions for improving the grain quality control system are proposed. One of the ways to reduce the time for laboratory analysis of grain is the use of devices that use the method of NIR spectroscopy in their work. The instrumental base of spectral analysis is infrared analyzers and spectrophotometers. They allow you to quickly determine the parameters: fat, protein, starch, moisture content, ash content. The advantages of infrared analyzers of grain quality include: a significant reduction in the time for analysis; significant energy savings; devices do not require the use of expensive consumables and chemicals; less stringent requirements for special training are imposed on service personnel performing measurements. The scope of application in world practice of infrared analyzers for analyzing the quality of agricultural products is shown, their advantages are described

Our vast world is growing and developing in all sorts of ways. A person becomes much more demanding to the conditions that surround him, as well as to himself. But what remains virtually unchanged in our lives? To this question, we can answer that this is our body. Whatever external changes occur, but as long as we are referred to the genus "people", as well as to the species "intelligent man", most of all physical and chemical processes in our body are still the same as hundreds of years ago. We consume the necessary components of food that our body requires, produce energy, and live off it. But no matter how much information a person has "in front of his nose "that he could master and, at least, live on the principle of" do not harm yourself", he will always seek to find ways of least resistance. This article will focus on sports supplements. We did not say a number of points in the paragraph above for nothing. The fact is that in the age of information technology, people become attached to appearance, and the leading positions are occupied by most successful individuals who constantly have to keep themselves in shape. The desire sometimes begets ill-considered. We are sure that most of the statistics on diseases of the gastrointestinal tract and Central nervous system are associated with incorrect principles of introduction of certain products into the diet, and sometimes even their complete exclusion (cases of anorexia). The question of sports food supplements stirred us up after one of the students addressed us with the phrase: "I started classes in the gym. What sports supplements do I need to take to get in shape?". Of course, we are already dizzy even with a single memory of this issue, but we will deal with it in detail in this article. Our goal is to convey to readers: what are sports supplements, why they are needed, how they affect the body and "what they are eaten with"?

Kefir is the leading consumer product among the group of fermented milk drinks. Kefir products are no exception. Fermented milk products contain amino acids, lactic acid bacteria, vitamins, macro- and microelements. The digestibility of fermented milk products is higher than that of milk. The specified group of products can be consumed by people with lactose intolerance. Scientific research in the dairy industry makes it possible to create high quality products by improving their formulation, enriching them with plant components. In the production of kefir product, a concentrated starter culture “Profiline” KF 40.11 D Golden Line and pumpkin seed meal are used. Pumpkin seed meal contains about 50% protein, 20% fiber, dietary fiber, vitamins and other components. It has a high degree of hydration, which, if the dosage is correctly selected, has a beneficial effect on the consistency of the product it contains. Samples of kefir products with the addition of a vegetable component have been developed. The mass fraction of the added component of pumpkin seed meal was determined experimentally. The optimal dosage of meal in the kefir product has been established. The product had a fermented milk taste and smell with a characteristic aroma of meal, uniform consistency with the inclusion of meal particles, white color with inclusions of mustard-colored meal particles, fat mass fraction of 3.2%. The analysis of the syneresis of the developed samples has been carried out. The improvement of the rheological properties of the product has been experimentally proven.

Currently, around 30% of food produced worldwide is sent to food waste, which adversely affects the environmental situation by polluting the environment. The purpose of the work is to find various options for reducing the production of food waste generated in the production of dairy products such as yogurt, kefir and sour cream, as well as to study the opinion of retailers and manufacturers, how profitable it is to extend the shelf life and establish the impact of shelf life on the amount of food waste. The analysis of the retail market of dairy products of Voronezh was carried out in order to determine the main producers of dairy products, which identified six leading producers. During the marketing research of the dairy products market (sour cream, yogurt, cottage cheese), it was determined that the widest range of products was presented in the retail chains Ashan, Lenta, O'Key, Perekrestok, Pyaterochka. To reduce the level of damage to dairy products in the work, it is proposed to use bioprotective crops of the company X. Hansen. Cultures FreshQ® from Chr. Hansen consists of various traditional lactic acid bacteria that suppress unwanted yeast and mold in fermented milk products. This effect is achieved by actively participating in the process of natural fermentation. Cultures are added together with conventional starter cultures during the production of fermented milk products. An approximate economic calculation of the cost of dairy waste showed that a decrease in write-offs by 0.5% in retail chains will save up to 10 million rubles per day.

The scientific article defines the importance of buckwheat in solving the problem of forming and maintaining the health of the population. One of the functional properties of the dietary fiber (fiber) of buckwheat is its water-holding capacity and cation binding, due to which the digestive tract functions correctly. Buckwheat is an excellent source of vegetable protein. Proteins – buckwheat are well absorbed by the human body. Buckwheat protein contains up to twelve amino acids, which provide energy and are also responsible for increasing muscle mass. The amino acid composition of buckwheat includes tryptophan, threonine and lysine, which are necessary for the human body for metabolic processes, affect the production of hormones and the proper functioning of all organs. Buckwheat contains a large amount of trace elements and minerals. the largest share of trace elements in buckwheat is iron, manganese and zinc, which are well absorbed by the human body. Iron in the human body is contained in blood hemoglobin, a fifth is in the liver, bone marrow and muscles, and the same amount is involved in the synthesis of cellular enzymes. Buckwheat is included in the list of essential foodstuffs. It also includes organic acids – citric, oxalic, maleic, malic, vitamins of group B, PP, P (rutin), and in a better, more balanced ratio than in other cereals. Buckwheat is rich in lipotropic substances that protect liver cells from fatty degeneration, therefore buckwheat is especially indicated for diabetes mellitus, cardiovascular diseases, pathology of the hepatobiliary system, atherosclerosis. There is a lot of folic acid in buckwheat (it stimulates hematopoiesis, increases the body's endurance and resistance to many diseases). Buckwheat is a healthy food, has functional properties, contains dietary ingredients, has a beneficial effect on the physiological functions of the human body, maintains and strengthens health, and improves the quality of life.

The aim of this study is a comparative analysis of the functional value of cereal products obtained from hulled and naked forms of oats. The object of the study was the grain of oat samples grown on the territory of the Beysky district of the Republic of Khakassia. In grain raw materials, the filminess of grain, the content of protein, fat, calcium and phosphorus in it was assessed. The total content of antioxidants (CCA) was determined by extracting samples with hot bidistilled water. The measurement of the CCA value was carried out using a Tsvet Yauza-01-AA device. Gallic acid was used as a reference sample. A food product was made from grain by roasting and grinding (technology 1) or grinding and subsequent roasting (technology 2). In the obtained cereal product, the CCA value was measured and a number of its organoleptic characteristics were visually recorded. As a result, it was found that in naked oat samples the content of protein, fat and macronutrients was, respectively, 45; 36; 23; 40% higher in comparison with the membranous forms, and the level of SSA differed insignificantly. A grain product made on the basis of naked oats had higher nutritional and functional properties; in the process of its production, a much smaller amount of waste was formed. Technology 1 and 2 gave almost the same results. The proposed product solves the problem of obtaining a dry cereal nutritious functional ingredient based on the grain of naked oats, which has more pronounced medicinal and prophylactic properties, a long shelf life, low cost and is available for all age categories and strata of consumers.)

The scientific article is devoted to the study of various structure-forming agents (agar-agar, pectin, modified starch) to identify the best structure of marmalade, developed a technological scheme, a recipe for jelly marmalade based on a spent osmotic agent after osmosis of strawberries, raspberries, black currants. After osmotic dehydration of berries, fruits, fruits, a sufficient amount of enriched osmotic agent remains. This agent (syrup) refers to raw materials and has a high nutritional value that can be used as a substitute for granulated sugar and invert syrup. Structural-mechanical, physico-chemical and organoleptic quality indicators were studied in marmalade products with different structure-forming agents. According to organoleptic indicators, the studied marmalades had a pronounced aroma and taste, without extraneous odors and tastes, the color of all marmalades had a red range from light red to dark brown. It was found that marmalade prepared on agar-agar had the densest structure, had a low penetration number (20.2) and the jelly strength of marmalade was 12039.29 Pa. In the developed jelly marmalade based on the spent osmotic agent, nutritional value, physico-chemical, organoleptic safety quality indicators were studied. According to the results obtained in the developed jelly marmalades, the content of mono – and disaccharides decreased by 17.1–18.8%, the total acidity increased by 1.2 times, the water activity index decreased by 12.6–14.3%. Marmalades prepared with used osmotic agents after osmosis of berries are enriched with vitamin C (11.38–81.44 mg / 100 g), potassium 9.3–19.8 times, calcium 5.3–6.7 times, iron 1.4–2.0 times. As a result, it was found that the use of these structure-forming agents in combination with spent osmotic agents is possible for the preparation of marmalade products, since they have a positive effect on the structure of the samples obtained and on organoleptic quality indicators.

Lack of use of innovation technology with more efficient raw material processing leads to a large amount of industrial waste while producing bakery compressed yeast. Waste from the production of the yeast industry includes: setting after clarification of molasses (residuum), de-yeast wort, scourage and yeast in the form of waste on pressure-type filters. Yeast crop as waste on pressure-type filters that can be used for feed purposes is about 1,5% by weight of the produced yeast, and the main component of the waste is starch. For its processing the authors screened microorganisms-producers and selected a genetically competent stock culture capable of synthesizing target enzymes (glucoamylase, ?-amylase, pullulanase) - Rhisopus tritici t1 (Rh. Oryzae t1) with activity of enzymes 100,0; 8,4 and 20,0 fU/ml, respectively. There have been conditions developed for the liquid-phase cultivation of the producer, that provide the maximum biosynthesis of target enzymes and the production of a complex enzyme preparation for processing starch-containing waste from pressure-type filters in the production of baker's yeast. It was noted that starch, dextrin and maltose are the best carbon sources for the producer of Rhisopus tritici t1. The rational composition of the medium, providing the maximum values of the synthesized enzymes, includes, %: starch - 16, potassium nitrate – 0,8, corn-steep extract – 0,85. Activity of enzymes – glucoamylase, alpha-amilase and pullulanase - increased in 96-120 hours of cultivation by 18,0%; 19,0% and 50,0%, respectively.

This study was conducted at the Institute of Agricultural Engineering and Food Processing, Georg-August University, Gottening- Germany during the year 2016. The objectives of the study were to investigate the effect of drying method using three levels of drying temperatures on drying rate and drying time of fish Tilapia nilotica (Oreochromis niloticus). These methods are hot air (oven) drying; Microwave drying and infrared drying. The levels of temperatures were 40, 50 and 60˚C for each of the drying method. The results show that, there is direct relationship between drying temperature and drying rate and inverse relationship between temperature and drying time i.e. as the temperature of the drying increases the drying rate will increase and the drying time will decrease and vice versa. For oven drying method the lowest drying time was obtained at temperature of 60 °C (7 hours) and the highest drying time was encountered at temperature 40 °C (17 hours). Also the highest drying rate (37.232g water∕100 g of DM ∕hour) was found at temperature of 60 °C and the lowest drying rate (14.936 g water∕100 g of DM ∕hour) was obtained at temperature of 40 °C. When using Microwave drying method the lowest drying time was obtained at temperature of 60 °C (5 hours) and the highest drying time was obtained at temperature 40 °C (22 hours) and the highest drying rate (52.208 g water∕100 g of DM ∕hour) was obtained at temperature of 60 °C and the lowest drying rate (11.032 g water∕100 g of DM ∕hour was obtained at temperature of 40 °C. In case of infrared drying method the low drying time was obtained at temperature of 60 °C (8 hours)
and the highest drying time was found at temperature 40 °C (14 hours) and the highest drying rate (39.589 g water∕100 g of DM ∕hour) was obtained at temperature of 60 °C and the lowest drying rate (18.009 g water∕100 g of DM ∕hour) was obtained at temperature of 40 °C. Statistical analysis using Eviews program show that microwave gives better results.

The objective of this study is to evaluate the purification level of water plant in Kosti city to supply water with high quality. This study was done to investigate the drinking water quality of Kosti city. Five sites of water network were selected, during March 2017 - May 2017. Thirty (30) samples of water from different areas of Kosti city were collected to evaluate water purification by using some laboratory tests for physical, chemical properties and microbiological. The results obtained showed that the turbidity level ranged between (4.2 – 150 NTU) thus exceeding the permissible level of WHO 1993 standards (5 NTU).The PH value was ranged between (6.3 – 8.2) and level of TDS (111 - 157 mg/L) ,hardness (43 - 89 mg/L) , residual chlorine (0.1 - 0.4 mg/L) , EC (116 - 234 μs/cm) . All these values fall below the values of national and international standards of (WHO, 1993) and Sudanese Organization for Standardization and Metrology 2008. The level of COD (86 – 584.4 mg/L), BOD (16 -144mg/L). Biological tests were conducted to determine the presence of fecal coliform the results showed that the samples of water limits according to the specifications of the Sudanese Standards and Metrology Organization (SSMO, 2008) and the World Health Organization (WHO, 1993) by 100%..

Lactic acid bacteria are actively used as starter cultures for various food products, including dairy products. The quality of the final product often depends on the quality of the starter culture. Sour cream is a traditional product in many countries. Its production is based on the fermentation of cream with the addition of certain types of starter cultures belonging to the genera Streptococcus, Lactobacillus, Lactococcus, Pediococcus and Enterococcus. Using the method of high-throughput sequencing, the bacterial compositions of sour cream samples from various manufacturers available on the Russian market were investigated. Sequencing was performed on an Illumina MiSeq platform. Bacterial taxa were taken into account, whose percentage exceeded 1% relative to all identified microorganisms in the sample. As a result of the analysis, it was found that the dominant bacteria in all samples of 20% sour cream were representatives of the genera Streptococcus and Lactococcus. Samples No. 3 and No. 10 contained Lacticaseibacillus. Their percentage in these samples did not exceed 2%. In sour cream sample No. 1, representatives of the genus Enterococcus were identified (3% of the total number of bacteria found in the sample). Species analysis of the microbial community of the studied samples using the Nucleotide BLAST system made it possible to determine that Lactococcus lactis, Streptococcus thermophilus, Lacticaseibacillus rhamnosus (sour cream numbers 3 and 10) and Enterococcus faecium are probably used as starter cultures. These bacteria are traditionally used in the production of fermented dairy products due to the ability to form specific tastes, aromas and textures during fermentation.

Scientific research is devoted to the enrichment of dry breakfast cereals with a berry component obtained by osmotic dehydration and convective drying technology. Breakfast cereals are called ready-to-eat products of special processing of corn, wheat and rice grains in the form of flakes or air grains. Dry cereal breakfasts are products that are already ready for use without additional heat treatment. Their traditional use is with milk, but they are also used with cream, sour cream, fermented milk products, fruit, vegetable or berry juices, compotes, jelly, honey, jam. Dry cereal breakfasts are often combined with fresh fruits, berries or dried fruits and nuts. The aim of our research was to enrich breakfast cereals with high nutritional value with a functional fruit and berry component similar in structure to the main ingredients. Ready-made grain enriched breakfasts were evaluated according to organoleptic, physico-chemical and microbiological indicators. The formulation of enriched dry cereal breakfasts has been improved, according to organoleptic indicators, it was revealed that the grain breakfast with strawberries and blueberries was the most preferable in terms of taste and the most pronounced smell. According to physico-chemical indicators, it was found that enriched dry cereal breakfasts contain biologically active substances, enriched with vitamin C by 100%, most of it is contained in an enriched breakfast with the addition of strawberries (38.5 mg%/100 g), the calcium content increased to 30%, iron and potassium to 10%, dietary fiber by 2.8–3.1 times, the mass fraction of sucrose increased slightly to 0.2–0.7%, the mass fraction of moisture corresponds to the control sample, the water activity indicators of the berry component (0.329–0.339) refers to a product with low humidity, which corresponds to the base component, the recommended shelf life was 12 months.

The existing variety and the creation of new varieties of red currant requires obtaining and systematizing a database on technical, technological properties, chemical composition of berries in order to create a scientific unified approach that allows to form criteria for the selection of raw materials for the production of functional food products with specified characteristics. Red currant has high nutritional properties and antioxidant activity of its constituent chemical components. The value of red currants for the production of products with a jelly-like structure is determined by the content of highly esterified pectin substances and calcium in its fruits, which makes it possible to obtain high-strength sols. Objects and methods of research: red currant berries of selected varieties and jelly based on them. Results and its discussion. The scientific justification for the selection of varieties of red currant berries in the development of the quality of jelly products is based on the identification and systematization of data on the technical and technological properties, chemical composition, structural and mechanical indicators of prototypes, the subsequent determination of correlations between significant criteria and obtaining regularities in the formation of valuable characteristics of the target product. Based on the information received, a decision is made and a conclusion is made about the technological suitability of varieties for the preparation of jelly products or the refusal of raw materials. Evaluation criteria are developed for obtaining high quality products, the most valuable varieties are selected, recommendations are given for the further use of these varieties of berries as functional ingredients in the production of jelly products with predictable properties. Identification of evaluation criteria for the selection of berries of currant varieties allows us to establish patterns in the formation of the quality of jelly products with specified properties

The consumer's basket directly depends on the incomes, which, according to Rosstat, have been declining in recent years. Federal retail chains set low purchase prices, focusing on economic situation in the country and striving to keep prices low to maintain sales volumes. Manufacturers, in turn, are forced to falsify the product in order to maintain supply volumes. The material examines chemical composition of milk, reveals the nutritional and biological value of this product. The article is devoted to the methods of dairy products falsification and methods of their detection using the device "Lactane 1-4 mini". The dry fat-free milk residue, density and mass share of fat of the samples were determined, organoleptic quality indicators were analyzed. Based on the data obtained, conclusions are drawn about the quality of products, possible reasons for non-compliance of real indicators with the requirements of regulatory documents and labeling data are analyzed. A comparative analysis of the milk of private farms and milk of industrial processing was also carried out. To compare the samples, the method of organoleptic evaluation was used, then the physico-chemical parameters were compared with State Standard requirements. A hall test was conducted with a closed tasting of samples of milk from private farms and milk from industrial processing. During the survey, participants evaluated each of the samples depending on their desire to purchase it. The article considers various factors influencing the consumer's choice of an industrial processing product or "farm" milk. The results of the social survey of modern consumers regarding their preferences in choosing dairy products are reflected.

Osmotic dehydration is an important unitary operation to transform the perishable fruits, fruits, berries in new products with added value and longer shelf life. The main goal and task was to study osmotic dehydration in combination with the combined technology of processing of vegetable raw materials. Objects and methods were the fresh berries of the strawberries, as the osmotic agent used hypertonic solution of sucrose, in the process studied the activity of water, solids, moisture loss, mass, vitamins (C, ? -carotene, PP), carbohydrates, organic acids, energy value and macronutrients (K, CA). As a result of scientific research, it was found that after osmotic dehydration of berries, weight reduction and moisture loss amounted to 23-26%, water loss to 26%, a solid gain above 4%. The choice of a temperature mode has a linear dependence on moisture loss in drying time of osmo-dehydrated berries. Studied and determined the threshold water activity for most microorganisms, outside of which, slow down or stop the process of their growth, therefore, the activity of the water in osmo-dehydrated berries amounted to 0,578 and the resulting product refers to the product with low humidity. On organoleptic characteristics of osmo-dehydrated, berries correspond to requirements of normative legal acts. The energy value of osmo-dehydrated the strawberries increased by about 13%, mass fraction of sugar in an average of less than 30% than in the candied fruit, acidity decreased by 38%. Changes in vitamin content and macroelements in the osmo-dehydrated berries have a positive trend; the loss during the combined processing was insignificant and amounted to only about 5%. Thus confirmed the positive effect of the combined technology for the processing of berry raw materials with application of preliminary dehydration in hypertonic sucrose solutions with convective drying.

The analysis of plant materials growing on the territory of the Voronezh region has been carried out. An increased mass fraction of pectin in currants, viburnum, gooseberries, apples, thorns, rhubarb has been established. These berries, fruits and vegetables were ground with sugar in a 1: 1 ratio and heat-treated. Due to the similar organoleptic characteristics and excess acid, rhubarb was introduced as a puree with the addition of applesauce. The formulation and technology for the production of a structured milk-containing product are proposed. The indicators of product quality, as well as rheological indicators have been studied. Comparative analysis of the organoleptic characteristics of structured milk-containing products showed that, despite the high viscosity characteristics of products with black currants, thorns and viburnum, these flavoring components are not recommended for introduction due to the deterioration of their consumer properties during storage. The degree of overrun of the samples was investigated. Microstructural analysis of samples of milk-containing products with currants, viburnum and gooseberries showed the presence of large air bubbles, as well as their accumulation. In other products with aromatic components: apple and rhubarb, thorns, the number, size and distribution of bubbles were identical to the control sample. It turned out that the product with apple and rhubarb has the best consistency. It is noted that the taste and smell of the added filler increases as the products are stored. Thus, we can conclude that the selected flavoring components for the production of structured milk-containing products make it possible to expand the assortment line of these products and are aimed at improving their rheological parameters.

The development of recipes and technologies for the production of flour products, which are intended for preventive dietary nutrition, including for people suffering from various forms of gluten intolerance, is urgent. To date, scientists from different countries and technologists of industrial enterprises have developed a fairly large range of gluten-free flour products, in particular, bread. However, the "weak" points of such developments are the low consumer properties of the product, its low nutritional value, short shelf life or high price. Therefore, it is necessary to select raw materials that can improve the organoleptic and physicochemical indicators of the quality of this category of bread, enrich it with essential micronutrients, extend the shelf life of freshness and slow down microbiological spoilage. The aim of the study is to establish a rational dosage of the lactic acid sourdough "Evitalia" in dough based on amaranth flour when making gluten-free bread. The leaven "Evitalia" has a high biological value due to the combination of lactic acid bacteria – probiotics. It was found that bread samples containing lactic acid sourdough "Evitalia" were distinguished by a more pleasant taste and smell with a less pronounced amaranth hue; light and elastic crumb, finer and more uniform crumb porosity. The use of this sourdough in dosages of 35–55% by weight of the flour mixture allowed to increase the shelf life of products without microbiological spoilage up to four days, which is twice as much as compared to gluten-free bread made from amaranth flour, but without sourdough.

In this paper, a method of recycling polyethylene terephthalate (PET) waste with a mixture of amino-alcohols - mo-noethanolamine and triethanolamine, taken in a certain ratio, is considered. As a result, of the degradation reaction, terephthalic acid diamide (N, N'-bis (2-hydroxyethyl) terephthalamide) is formed. To accelerate the destruction process, microwave radiation of various powers was used. The optimal conditions for PET decomposition have been determined: the time and power of microwave radiation with the yield of the target product (terephthalic acid diamide) 80-85%. The destruction process was carried out without the use of catalysts and at atmospheric pressure. The aminolytic degradation product of PET (terephthalic acid diamide) was used as a monomer in the polycondensation reaction to obtain a new oligomer. The obtained oligomer and the PET degradation product were investigated as new components in rubbers based on three grades of chloroprene rubber with different crystallization rates. The accelerating effect of new ingredients on the process of sulfur vulcanization of rubbers based on chloroprene rubber has been revealed. It has been demonstrated that the introduction of an oligomer based on a PET degradation product reduces the viscosity of rubber compounds by 25-35%. The effect on the elastic-strength properties of the obtained rubbers be-fore and after thermal aging is considered. It is shown that terephthalic acid diamide and oligomer based on it have an effect on the elastic-strength properties of the studied rubbers before and after thermal aging. In the future, a more detailed consideration of the effect of the new obtained ingredients in rubbers based on polar rubbers and thermoplastics on the physicochemical and physicomechanical parameters is planned.

Mathematical modeling of heat conduction in a polymer material is carried out taking into account exothermic and endothermic reactions in a three-dimensional formulation. The boundary value problem of conductive heat transfer was formulated in terms of the mesoscopic lattice Boltzmann method (LBM). The discretization of the Boltzmann equation was carried out using the D3Q7 scheme. In this case, the single relaxation time scheme proposed by Bhatnagar-Gross-Krook was used to approximate the collision integral. The numerical simulation results were verified by comparison with the reference data obtained by the traditional finite difference method (FDM). The heat conduction equation was approximated by explicit schemes of the second order in space. For the convenience of analyzing exothermic and endothermic reactions, the power of internal volumetric sources of heat release and absorption was set in the range of -105 ? qv ? 105. It was revealed that the temperature in the core of the material increases under the conditions of an exothermic reaction and decreases when the endothermic one is taken into account over time. It was found that at a relatively short time of 100 s, the heat effect of the endothermic reaction is insignificant. As a result, the value of the temperature in the core is practically equal to the initial one and the energy transfer occurs only at the boundaries of the material. It is shown that the atypical lattice Boltzmann method reproduces the temperature fields similar to the typical finite difference method. In all considered cases, LBM gives correct temperature profiles, and deviations of local values are within 5%. Such an error may be due to an implicit conversion of macroscopic boundary conditions of the first kind by means of a mesoscopic distribution function. It was also found that the lattice Boltzmann method significantly loses in the execution speed of the computational program to the traditional method of finite differences when the number of nodes is more than 613.

On the instructions of LLC «Vega-GAZ», a research topic was formulated for the development of a functional block for processing typical analog sensors with various transmitters. The block must provide input of primary data, provide for the possibility of outputting the channel to the «Repair» and «Simulation» states, and also provide verification of the correctness of the input signal value. In the course of the research, the analysis of the technical characteristics of the devices used in the control systems of LLC «Vega-GAZ» was carried out. The setting of the electronic module VTM, the converter module MTM 0399/М0, the voltage signal converter MACX MCR and the programmable logic controller REGUL R200 has been studied and mastered. Within the framework of the block functions formulated in the task, the set of tasks for signal processing is established. It is required to initialize the analog inputs, set the setpoints for each input, check the presence of a signal at the input, compare the values of the analog signals with the setpoints, and additional processing of the analog signals (filtering, linearization, etc.). A universal algorithm for the operation of the block for various signals is proposed. A description of functions and a program in ST language in the SCADA-complex «SONATA» have been compiled using the example of a block for processing analog signals from temperature sensors downstream of a low-pressure turbine from a MTM «Vega-GAZ» converter. The developed block was debugged for its implementation in the application software of LLC «Vega-GAZ»

Industrial synthesis of para-tertiary butylphenol is carried out by alkylation of phenol with isobutylene on Amberlyst 36 Dry, Amberlyst 36 Wet Resin or KU-23 catalysts. In addition to the target product of para-tertiary butylphenol, unreacted phenol and by-products are present in the alkylation reaction mass, therefore, the technological scheme provides for their separation, recycling of phenol into the reaction unit and obtaining commercial para-tertiary butylphenol in the form of distillate of the K-148 column with the return of the cubic residue to the reactor. The cubic residue contains para-tertiary butylphenol, 2,4-di-tert-butylphenol and high-boiling products. In order to assess the principal possibility of organizing an effective and clear separation of the cubic residue of the K-148 column into the target para-tertiary butylphenol and the stream recycled into the alkylation reactor for the disproportionation of the 2,4-di-tert-butylphenol by-product into the target product, a study of the operation of the K-148 industrial column was performed. Using industrial data from the operation of the para-tertiary butylphenol synthesis plant in the Honeywell UniSim Design modeling software environment, a model of the alkylate separation unit and the production of commercial para-tertiary butylphenol was developed. The NRTL method was used as a mathematical package for calculating the thermodynamic properties of process flow components. The adequacy of the technological scheme model is confirmed by comparing the calculated values with industrial data. The component composition of alkylate contains phenol, para-tertiary butylphenol, ortho-tertiary butylphenol, 2,6-di-tert-butylphenol, 2,4-di-tert-butylphenol, 2,4,6-tri-tert-butylphenol and high-boiling products. The analysis of the technological flows of the K-148 column showed that the cubic residue of the column recycled into the alkylation reactor contains up to 96% by weight. the target para-tertiary butylphenol, the flow of which into the reactor leads to a decrease in the useful reaction volume of the apparatus, and at the same time, it is of practical interest to assess the possibility of isolating high-quality target para-tertiary butylphenol from the cubic residue of the K-148 column. For this purpose, a variant of changing the technological scheme of the process with the inclusion of an additional distillation column PK-1-2 is proposed. Estimates of the technological and structural parameters of the PK-1-2 column calculated by the model showed that the stream selected as distillate contains 99.92% by weight. the target para-tertiary butylphenol, which is about 8.8% of the amount of the target product taken from the top of the K-148 column. At the same time, a decrease in the amount of para-tertiary butylphenol in the cubic residue of the PK-1-2 column provides an increase in the use of the volume of the alkylation reactor by 1.7%. The research results and the model can be used to optimize technological modes and evaluate the design parameters of mass transfer devices of the scheme, as well as to train technologists in the techniques of qualified process management.

Experimental samples of bipolar ion-exchange membranes made of a liquid sulfonic cation exchanger (LF-4SK) with bentonite clays (natural and organomodified) and an anion-exchange membrane MA-41 were obtained. A quaternary ammonium salt, alkyldimethylbenzylammonium chloride (surfactant), was used as an organomodifier. As a result of the treatment of bentonite with a surfactant, its surface becomes organophilic and more compatible with the organic polymer, and the interplanar distance also increases. Experimental bipolar membranes have better characteristics in terms of generation of hydrogen and hydroxyl ions during the conversion of sodium sulfate than heterogeneous bipolar membranes with similar functional groups in the cation- and anion-exchange layer, which are commercially available.The bipolar membrane with the addition of organoclay (2% wt.) showed a higher productivity in terms of H+ - ions in comparison with the membrane containing natural, unmodified bentonite samples in the cation-exchange layer. The use of organomodified bentonite in the cation-exchange layer of the prototype membrane has increased the concentration of target products and significant decreased in energy consumption per unit of the target product. The effect of bentonite clay on the characteristics of the bipolar membrane is explained by the presence of hydroxyl and silicon groups in the clay, which are catalysts for the dissociation of water molecules. A technological scheme has been developed for obtaining an experimental bipolar bentonite-modified membrane, the main stages of which are: preparation of bentonite (drying and grinding); treatment of bentonite clay with alkyldimethylbenzylammonium chloride; treatment of organoclay suspension and liquid sulfonic cation exchanger LF-4SK with ultrasound; application of the resulting suspension onto a substrate membrane - an anion-exchange membrane with quaternary ammonium groups MA-41.

Logistics for most enterprises at the micro level is highly demanded and relevant, since the optimal approach and principles can significantly reduce the costs associated with managing a wide variety of flows: material resources, money, information, transport, energy and much more, as well as more efficiently and orderly plan, organize streaming processes. In this regard, the article discusses the urgent task of developing a route planning model that allows you to establish information about the movement of cargo with the definition of the shortest path. In the article, the authors propose a comprehensive optimization economic and mathematical model that allows you to determine the optimal supplier for each consumer of a specific type of finished product with the lowest transportation costs for the manufacturing enterprise. The use of economic and mathematical modeling allows you to solve the problem of route planning in order to collect information about the movement of cargo online, draw up a flight schedule, and easily create reports and documents for enterprise logistics. Thanks to automatic accounting of these and other parameters, the constructed routes will be optimal. According to the experience of our partner companies, this saves up to 20% of transport costs. The logistics management subsystem distributes work in such a way that performers arrive at their destinations in delivery windows convenient for the recipient. The system distributes work and calculates the arrival time taking into account many factors: requirements for the vehicle and its type, information about historical traffic jams, the characteristics and working conditions of each driver. The "Logistics Management" subsystem monitors the delivery process in real time and, when a new order appears, analyzes the current location and workload of personnel. Based on this information, the system proposes the most suitable contractor and makes changes to the route.

The scientific article substantiates the trends in the development of agricultural tourism in the Kabardino-Balkarian Republic. Agritourism is one of the promising areas for the development of the tourism industry. Favorable natural and climatic conditions, fertile nature, unique natural complexes and landscapes, rare red book species of plants and animals, the presence of a variety of cultural and historical resources and dynamically developing agriculture, namely the sustainable development of plant growing, horticulture and fruit growing, sheep and goat breeding, dairy – meat cattle and poultry breeding indicate a high potential for creating a high-quality tourist product in the field of agritourism. The target audience of agritourism is not limited, it can be the lives of young people, wealthy and traveling tourists, as well as experts interested in the history and culture of the region. Revealed the coincidence of trends in tourism development in the Kabardino-Balkarian Republic with global trends. The most attractive resources for the development of agritourism in the Kabardino-Balkarian Republic have been identified: the Chateau Erken wine farm, the Malkinsky stud farm, the Agro-Kom greenhouse complex, the Kotlyarevskaya dairy farm, the Baksansky Broiler poultry farm, Fruit-Trade ". To form a dynamic and profitable tourism sector, improve the quality and standard of living in the region, as well as the emergence of a new, responsive socio-cultural space, it is necessary to create and develop an efficient and profitable agritourism sector in the KBR based on the resources of agricultural production, rural areas and small towns, as well as the provision of funding federal target program. The development of agritourism as an alternative non-agricultural activity in the countryside can become one of the priorities for the development of rural areas and tourism in Kabardino-Balkaria. The adjustment of the regional agrarian policy will have a positive effect on the involvement of the unique potential natural and climatic resources of the Republic in the economic circulation and its gradual transformation from an insignificant sphere into a profitable industry.

The highest level of shadow activity is in the service sector and trade, this is primarily due to the specifics of the activity. However, a relatively small percentage of shadow income in the forestry sector indicates that damage is caused not only to the social and economic subsystems of the national economy, but also to the ecological, natural, and recreational ones, which indicates the high urgency of this problem. Our country, having the largest forest reserves, receives in the form of export earnings from the sale of forest products about 5 billion dollars, while Finland - 10 billion, Canada - more than 25 billion, the United States - more than 15 billion, Sweden - 12 billion dollars. Speaking about the development of entrepreneurship in the forestry sector of the economy, it should be noted that its formation took place in an extremely short time. Reforming forestry legislation has created the foundation for starting entrepreneurial activity in all forms - public, private, mixed. In a little over three years, the problem of leasing a significant part of the forest fund by entrepreneurial structures has been solved. The best and most economically available forest resources were in the hands of entrepreneurs. Of course, the transformation of forestry legislation was carried out not only in the Russian Federation and took place in different ways. The consequence of these transformations were changes in the basic factors of forestry production: economic; ecological; social. It should be noted that along with the changes in forestry legislation in a short period of time, the transformations that took place in the forest sector have caused multiple deformations, including in the development of entrepreneurship.

In the situation of a global pandemic, ensuring the uninterrupted, safe, inclusive and sustainable functioning of the tourism industry is advisable to promote the importance of domestic travel and tourism as one of the most important sectors of the Russian economy. One of the types of domestic tourism, depending on the motives and goals of travel, is rural tourism. In the scientific work, a SWOT analysis of the current state and prospects for the development of the rural tourism segment in the Kabardino-Balkar Republic was carried out. It is determined that the Kabardino-Balkar Republic undoubtedly has rich natural, climatic and recreational resources for the development of rural tourism. There are also historical and natural monuments, rich, diverse and unique flora and fauna on the territory of the Republic. However, there are complex problems in the development of rural tourism, which are acute and systemic in nature. The following comprehensive measures are proposed for the preservation and development of rural. Thus, a new program-targeted approach is needed to increase the competitiveness of rural areas of the Republic, focused on meeting the growing demand for high-quality tourist services and allowing to provide conditions for sustainable development of rural tourism. Developed rural tourism is an impressive source of both internal and external investment for Kabardino-Balkaria, contributes to the expansion of agricultural production and the development of rural areas.

Currently, all the processes that occur in the socio-economic system of the region are characterized by an increase in their complexity and complexity. The reason for this phenomenon is complex. The factors influencing this circumstance are equally the dynamics of the variability of the socio-economic and socio-political environment, as well as the level of its uncertainty. Therefore, the application of the methodology and tools of risk management theory is of particular relevance in relation to the development of regional economic systems. In this article, the author explores the features of risk management of economic systems at the regional level. The purpose of the work is to assess the effectiveness of risk management in the areas of development of regional economic systems on the example of the Northwestern region. Analysis of risk management practices for the development of economic systems, in particular The North-Western region, allows us to conclude that it is insufficiently developed. To a greater extent, only the description of macroeconomic risks is implemented, and the remaining stages, for example, drawing up a risk map and their assessment are not expressed. By the author It is stated that risk management at the level of regional systems is carried out in fragments. As a measure to improve the risk assessment process, it is proposed to use the risk matrix as a SWOT analysis tool. The absence of a unified risk management system within the framework of the development of regional economic systems is proved. From the point of view of determining the prospects for their development, it is extremely important not only to determine and describe the limiting external factors within the scenarios, but also to work with risks in the direction of their assessment and control. In particular, for the assessment it is advisable to use the risk matrix described in the work, which, as a tool, is versatile and can be applied to various regional economic systems.

Today, the market economy is developing rapidly, forcing organizations to independently take care of providing their activities with the necessary human resources, to determine goals, directions, priorities of personnel policy, and the global trend of humanization is reflected in the shift of values, emphasis towards increasing the role of the human factor in the development of the economy, increasing the importance of the personnel management subsystem in the management system of the organization. In these conditions, at the level of the economy as a whole, the management of human resource development comes to the fore. In this difficult period for the enterprise, it is necessary to determine the further development of the human resources of the enterprise – its main wealth and the bearer of the experience that allows the organization to be in a leading position among competitors. When accepting a candidate, the HR manager should already design a possible career and discuss it with the candidate based on the individual characteristics of the person and the specifics of the motivation of a particular enterprise. Based on the results of the study and assessment of the business career of personnel, the following measures were proposed and developed to improve the business career of personnel at the surveyed enterprises: creation of an internal talent pool for successful employees holding non-managerial positions; creation of tools for assessing the motivation of employees, with a successfully passed certification and fulfillment of all the requirements for taking a particular stage in a horizontal business career; creation of an additional package of material non-monetary motivation for ordinary employees and specialists for the development of their horizontal business career. It is thanks to the effective functioning of the personnel career development process that the organization will gain a competitive position in the market, a stable increase in profits and successful personnel developing together with the organization

The article deals with an urgent problem that is associated with the need to identify the specifics of the work of defense enterprises from an economic point of view. An insufficient number of scientific works are devoted to this direction of research. To improve the efficiency of defense enterprises work, the authors proposed the main parameters of their compliance with the modern conditions of the development of the Russian economy. These parameters include the high quality of products, the provision of import substitution, and a decent level of professionalism of the personnel. The main reasons for the lack of efficiency in the activities of defense enterprises are considered, one of which is the tendency to reduce the allocation of funds for R&D by defense departments, which ultimately does not contribute to the diversification of products. The authors express the opinion that in modern conditions a large percentage of defense enterprises are unable to ensure effective economic activity due to their inclusion in integrated structures. The Russian practice of developing integrated structures confirms the fact that their effective functioning cannot be ensured due to the lack of competent corporate governance. The article presents the key measures of state support for defense enterprises. The authors proposed possible ways to improve the efficiency of the enterprises of the military-industrial complex, which include supporting legislative and regulatory initiatives of the state. The situation with the staffing of the Russian defense complex is also considered. The need for an independent adequate assessment of the competencies and intellectual abilities of the candidate is described, but not the level of «trusting, kinship relations» with the leadership of defense enterprises. In connection with the above, the work of defense enterprises must be considered from an economic point of view in order to further ensure their effective operation, as well as the development of the entire defense-industrial complex of Russia.

Woodworking in Russia has not decreased in recent years, the demand for construction and finishing materials made of wood is growing. The wood waste processing sector is also developing: wood chips and sawdust recycling technologies are being introduced at the plants, the number of companies producing fuel briquettes and pellets is increasing. All these processes require equipment. So why is the volume of imports of woodworking equipment decreasing? The high volatility of the Russian ruble directly affects the activity of trade turnover with foreign suppliers. During periods of currency surges, imported machines become too expensive for Russian woodworkers, even Chinese products are no exception. The most serious collapses of the ruble were noted at the end of 2014, in the summer of 2015, in the winter of 2016, and in the fall of 2018. The next increase in exchange rates in the summer-autumn of 2020 will inevitably affect purchases of foreign machines. The deterioration of Russia's political relations with many European countries after the Ukrainian events of 2013–2014 and the constant strengthening of economic sanctions limit trade cooperation. Despite the possible benefits, some Western suppliers are breaking contracts with Russian buyers. After 2014, the supply of equipment from Germany, Italy, Austria, Sweden and Turkey significantly decreased, while the share of China began to grow rapidly. Political and currency problems contributed to the intensification of import substitution. If imports are declining for economic and political reasons that are seen as long-term, the industry must compensate for the resulting deficit. And in recent years, the domestic production of woodworking machines has gradually begun to recover. Although the recovery is not going as fast as we would like, and the closure and bankruptcy of manufacturing companies does not stop, the dynamics can still be called positive. Domestic production will probably continue to grow. The import structure has also changed. In recent years, it has mainly been sawing equipment. There are no strong changes in the structure of imports by type of machine tools, although their percentage varies from year to year, and in different ways.

The article is devoted to the study of an important scientific and practical problem, which consists in revealing the essence of innovative potential, which is currently one of the significant elements of the management of innovative activity of an economic entity. The choice of one or another strategy of innovative development depends on its size. It is the innovative potential that makes it possible to identify opportunities for the growth of the enterprise and gives the right to manage its further long-term development. As a result of a deep theoretical analysis conducted on the basis of various scientific approaches of Russian and foreign scientists to the definition of the essence of the economic category "innovation potential", its main components were considered. The analysis of the research materials made it possible to emphasize that the problems of socio-economic development of the country can be solved on the basis of improving innovation activities in the field of basic knowledge-intensive sectors of the national economy, which are the engines of the development of the country's economy. Further development of the economic, social and other systems of society is possible only thanks to the achievements of scientific and technological progress, which is reflected in innovations. The development of the region's economy and its stability can be ensured only through the development of innovative processes that meet international standards and trends. Innovation potential plays a decisive role in this area. Indeed, only with the definition of the level of the region's innovative potential can the vector of its entire further development be determined. The conclusion is made about the need for a correct assessment of the innovation potential, since this is one of the fundamental stages of the economic analysis of innovation activity, without which further ways of innovative development of the enterprise cannot be determined.

This article discusses the issues of improving the structure of innovation management under the government of the Voronezh region, as well as the factors and conditions that determine this process. In modern economic conditions, it is indisputable that in order to achieve high rates of economic growth, it is necessary to solve a set of tasks, this is the improvement of the business and investment climate of the Voronezh region and the activation of the investment process and the development of priority areas of innovation and improvement of the infrastructure of the regional innovation system, as well as the effective use of resource saving technologies, development of production and market infrastructure based on institutional transformations, increasing labor productivity through improving technology and technology, organizing production and labor, developing labor and scientific potential in the most important sectors and sectors of the economy for the strategic development of the region. The article analyzes the possibility of investing in innovative activities based on data on the development of the economic complex of the Voronezh region in 2021, conclusions and proposals are made. The strategic line of innovative development of the national economy of the region puts forward the search and effective use of resources of international relations as one of the topical directions of development. The general strategic goal of the socio-economic development of the Voronezh region for the long term is the formation of a favorable environment for human life and activities and the development of entrepreneurship. As an ideology for managing the development of the Voronezh region and achieving the desired image of its future, a strategy of advanced development was chosen based on building open cooperation and reliable partnership between government and business, ensuring high-quality development of the economy, based on the active use of scientific potential and innovations, growth of labor productivity and human reproduction capital.

Public procurement is of priority importance for the implementation of government obligations and the concentrated use of budget funds. In this regard, it is important to monitor the progress of the contract and assess the rationality of spending budget funds. It is not always possible to understand how justified the plans of the departments are, how they are being implemented, whether the results are being achieved and at what cost it happens. Currently, there is no optimal approach to determining the effectiveness of public procurement. The experts recommend supplementing the level of costs for them as its main component with a number of indicators. An important condition for the optimality of the process of monitoring the implementation of public procurement is a complete reliable and timely information base, we have developed and recommended for implementation the criterion of its optimality. In the course of monitoring public procurement, we propose to use a comprehensive performance indicator consisting of six components. Each of them has its certain weight. The proposed methodology is recommended to be used in order to ensure a quality process in the public procurement system.

At the present stage of development of the economic system of Russia one of the most demanded tasks is to increase the efficiency of integrated structures. This phenomenon, studied by various scientists, presupposes the consolidation of the status of the basic element of the economy. But is it possible? Analysis of global integration processes shows the following: more than 60% of similar processes are ineffective – there is no return on investment. Proceeding from this the authors formulate the main signs of the inefficiency of the integrated structures: speculative motives, lack of complexity of processes, insufficient study of the composition of participants in associations and etc. The article reflects the complete absence in Russian practice of support for subsidiaries in the process of creating relationships with the main areas, there is only strict control on the part of management companies. For developing integrable structures it is necessary to determine the appropriateness of their formation. But before that it is necessary to analyze the main reasons for the inefficiency of the integrated structures in Russia. These include: low competence of the authorities, lack of processes for preliminary assessment of the cost and the results obtained, deficiencies in the analysis of the enterprise, insufficient preliminary assessment of transaction costs. Unfortunately, in the considered integrable structures, the reflected moments take place. According to the authors the main goal of the formation of integrable structures is the correlated use of various assets as well as financial resources of enterprises for growth from competitiveness, the development of new types of products, the conjugation of technological, scientific and cooperative relationships as well as attracting investments. Thus, the key reason for the ineffectiveness of the functioning of the integrated structures is an insufficiently high professional level of management not only of the creation process, but also of the functioning process, since in Russia there can be observed leadership by incompetent managers neither in the field of management nor in the development and manufacture of products.