The article discusses issues related to the study of the forms of connection of moisture removed during the drying process in black currant fruits. A study was carried out to determine the quantitative moisture content of various forms of communication by two methods and a comparative analysis was carried out. It is shown that the existing methods for studying the forms of moisture-material bonding have significant drawbacks and generally give a qualitative assessment of the state of moisture in the material or are very laborious and require long-term laboratory studies. The efficiency of the approach to determining the forms of moisture connection in black currant fruits is shown on the basis of graphical-analytical analysis of the drying kinetics, which allows qualitatively and quantitatively assessing the state of moisture in the fruits. With the help of a graphical editor, the curves of the drying kinetics of black currant fruits were processed and the dependences of the quantity called "drying acceleration" characterizing the rapidity of the change in the drying rate of currant fruits on the moisture content of the product were obtained. The analysis of the obtained curves is carried out, indicating the presence of extrema and points of inflection to the corresponding critical moisture content, as well as the presence of areas with a slowdown or acceleration of the drying rate change, allowing to establish the intervals of moisture removal with different binding energies. The approach under consideration makes it possible to give a quantitative and qualitative assessment of the physical state of moisture not only in currant fruits, but also in other food products, as well as reduce the time for analysis and improve the accuracy of the results.

The paper presents an analysis of existing methods of membrane separation of solutions on semipermeable and ion-exchange membranes, where their advantages and disadvantages are noted. The objects of study were OFAM-K and OPMN-P nanofiltration membranes and aqueous solutions of potassium sulfate used in the production of mineral fertilizers. The change in the retention coefficient on the near-anode OFAM-K membrane for sulfate ions and on the near-cathode membrane OPMN-P for potassium ions was studied at current densities of 12,82 and 15,38 A/m2 with varying transmembrane pressure. An analysis of the retention coefficient of the OPMN-P cathode membrane for potassium ions with increasing pressure shows its increase by 20–30%, which is probably caused by an increase in the water permeability rate, which causes permeate dilution. In the case of analysis of the retention coefficient for sulfate ions on the anode OFAM-K membrane in the region of low current densities, the retention capacity first decreases with an increase in the transmembrane pressure, and then reaches a constant value with a slight increase at a pressure of 1,5 MPa. At higher current densities, the retention coefficient for sulfate ions on the anode OFAM-K membrane with an increase in transmembrane pressure, as well as on the OPMN-P cathode membrane, for potassium ions increases. The time dependences of the specific output flux are given at transmembrane pressures of 0,75, 1, and 1,5 MPa and current densities of 12,82 and 15,38 A/m2. It is noted that the specific output flux increases on the near-anode OFAM-K membrane, while on the near-cathode membrane OPMN-P it decreases with time, which is due to the transformation of the physical properties of the membranes and boundary layers formed on their working surface. On the near-anode OFAM-K membrane, water permeability increases with time, and on the near-cathode membrane OPMN-P it decreases. The presented data on the desorption of potassium ions and sulfate ions on the near-anode membrane OFAM-K and near-cathode membrane OPMN-P indicate that the desorption of ions decreases with time, and the desorption index of potassium ions on the near-anode OFAM-K membrane is higher, although in the process Electronanofiltration ions are transferred in equivalent ratios.

In the process of studying the development of the domestic cider market, an analysis was made of the market for alcoholic and non-alcoholic cider, a shift in demand for non-alcoholic products was revealed, statistics on the consumption of alcoholic beverages were given, in which a decrease in alcohol consumption by 43% was noted. As part of the work, the demand from 2018 to 2021 for non-alcoholic beer was analyzed, which shows an increase in the consumption of non-alcoholic beer by 7 times, the share of cider consumption relative to beer was calculated, which increased by 5% over 4 years and cider consumption was recorded from 2018 to 2022 g, which has increased by 7 times in 5 years. The market of non-alcoholic cider, as well as its analogues, is analyzed. According to the results of the analysis of the non-alcoholic cider market, it was noted that this product is in short supply, and manufacturers resort to the frequent use of various flavoring additives in order to enhance the organoleptic indicators. The price segment of this product is noted as above average compared to both alcoholic and non-alcoholic counterparts. Based on the revealed data, it should be assumed that the expansion of the production of non-alcoholic cider is a promising direction in the food industry, since the demand for non-alcoholic products has been recorded, and this drink is practically not represented on the Russian market or is presented in a high price category.

The data about prospects of processing fish secondary food raw materials were given and main directions for processing non-quota fishery objects were noted in the study. One of the variants of secondary food raw materials usage - stellate cartilage and chicken paws in the technology of gelled culinary products manufacturing was presented. Stingray cartilage in the broth recipe was used as a means of diseases of the musculoskeletal system prevention due to the chondroitin sulfate presence in its composition, which is a chondroprotector, and chicken paws were used as an ingredient to enhance gelling properties and improve flavor characteristics of the broth. The formulation of fish-meat broth, which is the basis of the jelly, was developed and optimized with mathematical modeling and a fuzzy logic inference system. The peak value of the organoleptic assessment indicator was observed when the proportion of stingray cartilage in the dense part of the broth was 50% and the hydromodulus was equal to 2. The influence of gelling additives of plant and animal origin on the organoleptic characteristics and gel strength of fish jelly was described. The inexpediency of plant-derived structure formers (apple and citrus pectins, locust bean gum, NH-pectin, agar-agar of various dosages) usage were established. The most effective gelling additive was found to be a beef gelatin (220 bloom) at a dose of 5%, which provided the best organoleptic and physical properties of the gelled culinary product. Recipes were developed and samples of a gelled culinary product were made with the usage of valuable stingray meat, as well as secondary food raw materials and pickled vegetables. The optimal formulation, chemical composition and nutritional value of the new type of fish-meat gelled culinary product were determined.

In the modern world, a person is obliged to solve various tasks related to his professional activity, family life and cultural development. In pursuit of success, he may forget about the need to maintain the health of his body. However, everyone realizes that he needs a healthy sleep, physical activity during the day and food that satisfies the need for a variety of substances. Our body is able to work smoothly and regulate all life processes only if we take care of it carefully. Taking care of health is a whole system of actions, performing which a person can contribute to improving the state of the body and preventing various diseases. An important aspect of a healthy lifestyle is nutrition, it must meet all the needs of the body in nutrients. Nutrition is the key to health, and currently an increasing number of people are realizing this, but in this article we are considering the category of 2nd year students. The rhythm of students' life is quite specific, this is explained by the presence of voluminous homework and course projects, stress during exams and high workload during the semester. All the difficulties of student life distract students' attention from what they eat. Moreover, in the modern world there is a problem associated with an excess of cheap, but inferior food, so often the diet of students is illiterate. To solve this problem, it is necessary to find out what students know about proper nutrition. In this article, the question of students' awareness of the principles of rational nutrition was analyzed and the survey data on students' nutrition were studied

Green tea is one of the most popular drinks consumed in the world. Important components contained in green tea and having antioxidant and anticarcinogenic properties are catechins - organic substances belonging to the class of polyphenolic compounds. Green tea contains 4 main catechins: (-)-epicatechin, (-)-epicatechin-3-gallate, (-)-epigallocatechin and (-)-epigallocatechin-3-gallate. This review summarizes the results of key studies, predominantly performed over the last 5 years, which provide evidence that catechins in green tea protect against ultraviolet radiation, can improve the quality of life of patients suffering from cancer, cardiovascular, neurodegenerative, viral, infectious diseases, obesity and a number of other pathologies, as well as serve as a measure for the prevention of these diseases in healthy individuals. The most potent catechin found in green tea has been shown to be (-)-epigallocatechin-3-gallate. The anticarcinogenic effects of (-)-epigallocatechin-3-gallate in the case of prostate cancer, breast cancer, colorectal cancer are presented. The powerful antioxidant activity of catechins can form the basis for the prevention of the development of infectious and viral diseases, as well as improve the quality of life of patients with metabolic syndrome and obesity. Thus, green tea is not only a tonic drink, but also an important tool for the prevention and treatment of human diseases, in the pathogenesis of which free radical oxidation and oxidative stress play an important role. The areas of practical application of green tea catechins can be the treatment of malignant tumors (during a course of chemotherapy or radiation therapy), the treatment of viral, infectious and cardiovascular diseases, skin protection from ultraviolet rays, etc.

The article is devoted to the improvement of the milk dessert technology and the development of a product formulation of increased biological value. The analysis of literary sources and the search for current directions of development in the dairy industry, in the production of healthy dairy desserts, were carried out. It has been established that a promising area of research is the development of technology for desserts based on dry demineralized whey obtained from nanofiltration permeate of whey. The properties of demineralized cheese whey to produce a new type of structured dessert have been studied. The choice of raw materials and prescription components to produce dairy desserts of increased biological value is substantiated. The energy, nutritional and biological value of the developed dessert was calculated, the results showed that the product is low-calorie, with a high content of proteins and essential amino acids.

The study presents a comparative analysis of the organoleptic and physico-chemical parameters of five samples of whole-grain bread produced using various ferments based on hop cones. The quality assessment was carried out according to the following indicators: shape, surface, color, baking, porosity, promes, taste and smell, and then all samples were compared with the GOST readings and compared with each other. According to the results of the analysis of quality indicators, a prescription composition has been identified that has the most promising chemical and physical characteristics. All samples of whole-grain bread with the proposed ferments according to organoleptic parameters corresponded to the control sample developed according to the classical recipe and the requirements specified in GOST. According to physico-chemical parameters, all the studied samples also met the requirements of GOST. The use of whole-grain sourdough based on hop cones in the bread recipe had a positive effect on the organoleptic characteristics of the finished product. At the same time, the products acquired a color from golden to dark golden (a darker shade in sample No. 3 with the addition of licorice root to the starter), had a pleasant bread taste and smell characteristic of this product name. When assessing porosity, it was found that in all samples, except sample No. 3, a more developed structure is observed, but the indicator does not go beyond the requirements of regulatory documents. During the storage of whole grain bread samples after 72 hours, the moisture content of the crumb decreased in sample No. 1 by 1.5%, sample No. 2 – by 2.3%, sample No. 3 – by 3.1%, sample No. 4 – by 3.1%. According to this indicator, sample No. 3 did not meet the requirements of GOST. Samples of wholegrain bread No. 1, No. 2 and No. 4 according to the results of the conducted studies meet the requirements of regulatory documentation, but the best and recommended for implementation is sample No. 1.

X-ray diffraction is one of the methods that can be successfully applied to identify various chemical compounds in polycrystalline mixtures, for example, such as food additives. X-ray diffraction makes it possible to understand the compositions of such mixtures. Maltodextrin is a multifunctional food additive, which is obtained by incomplete enzymatic or acid hydrolysis of starch. The purpose of the study is to study samples of maltodextrin based on potato and corn starch by X-ray diffraction analysis. The main objects of the study were maltodextrin obtained by enzymatic and acid cleavage of potato and corn starch. To obtain diffractograms of maltodextrin samples, a powder diffractometer (DRON-8, Russia) was used in parallel beams focused by a Goebel mirror (Germany). During the study of diffractograms, the phase structure was established for all starch and maltodextrin samples. Thus, an amorphous structure has been established for maltodextrin obtained by enzymatic cleavage of potato and corn starch, maltodextrin obtained by acid hydrolysis of potato and corn starch has a partially crystallized structure. The degree of crystallization during acid splitting of starches is 28%. In the samples of maltodextrins obtained by enzymatic hydrolysis of corn starch, some content of calcium (3.69 keV), chlorine (2.62 and 2.82 keV) and potassium (3.31 and 3.59 keV) was found. In the samples of maltodextrins obtained by acid splitting of potato and corn starch, the calcium content is present in greater quantities (4.01 keV).

Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the "vacuum" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.

The production of products with fermented peptide-containing milk whey can be classified as a new trend in the food industry. Despite the fact that milk whey is not a new product on the market, previously it received less attention. Now in the Russian Federation, Belarus, Kazakhstan, China, France, Italy and many other countries began to pay more attention to this product as an indispensable source of biologically active milk peptides. The purpose of this research work is to study and analyze various domestic and foreign sources of literature containing information about the use of fermented peptide-containing milk whey in the food industry; its benefits for the human body, as well as the possibility of using it in the manufacture of dessert "Milk Slice". During the work in the databases Scopus, Google Scholar and RSCI about 730 articles were selected and studied, the time interval from 2015 to 2022. As a result of the work done, we can conclude that this research topic is relevant. There is a trend in the development of science and technology in the application of fermented peptide-containing milk whey in food production. And "Milk slice" with peptide-containing whey can be a source of functional substances such as: biologically active milk peptides and organic nitrogen.

Optimization of food recipes, in order to increase their nutritional and biological value, remains relevant in the modern world. In regions with an identified imbalance of essential elements, correction of the diet of the population is necessary. One of the most effective methods is the enrichment of products with immobilized colloidal structures of the necessary elements on the surface of biopolymer carriers. Sorption immobilization is more often used in the food industry, due to its simplicity, cheapness and efficiency, as well as due to the weak influence of the carrier on the catalytic ability of the dispersed phase. As carriers suitable for the immobilization of elements, first of all, insoluble or gel-forming natural sorbents are suitable. These include: agar, pectin, chitosan, collagen, starch, cellulose, coal and others. The article lists the most suitable methods of immobilization, selected carriers. In order to minimize the negative impact of the dispersion medium, the use of a multicomponent carrier is proposed. This applies to both hydrophobic and hydrophilic compounds. It is possible to combine biopolymers with coal, in order to increase the sorption capacity and antimicrobial properties of the finished surface. In the case of pectin and agar, the thermal reversibility of the carrier can be used to simplify the storage of the finished immobilized structure. Currently, technologies for the immobilization of essential elements on the surface of biopolymer carriers are being developed in order to optimize recipes for culinary products and dishes for the food industry.

Emulsion fat products are a promising direction for the enrichment of unsaturated groups with fatty acids. This is possible by introducing rarely used types of vegetable oils into the formulations of these products. Due to the fact that the fatty acid composition of vegetable oils differs depending on the properties of the raw materials from which it is produced, there is a need for its analysis for a more accurate formulation of the emulsion product. As a result of the conducted studies, 17.3% saturated fatty acids and 83% unsaturated, respectively, were found in pumpkin oil. Pumpkin oil is rich in monounsaturated fatty acids, such as oleic acid (47%). Chromatographic study of the fatty acid composition showed that ginger oil contains 9.7% saturated fatty acids and about 90.3% unsaturated acids. Linolenic acid turned out to be the most in the oil (32.6%). It was found that the sample of black cumin oil contains 21.9% saturated and 78.1% unsaturated fatty acids. Most of all in linoleic acid oil (about 56.9%). The studied oils are rich in unsaturated fatty acids and can be used as additives in mayonnaise sauces to saturate certain groups with unsaturated fatty acids, each of the studied oils will saturate a certain group. Pumpkin oil is a source of monounsaturated fatty acids (oleic fatty acid), ginger oil is a source of omega–3 fatty acids (linolenic fatty acid), black cumin oil is a source of omega–6 fatty acids (linoleic fatty acid).

Verification of the hypothesis of the normality of small samples is required to establish whether the empirical distribution obtained belongs to the theoretical distribution. The condition for testing the hypothesis of normality for a set of small independent samples is the presence of a sufficient number of them with the same volume. In this case, it is possible to test the hypothesis of the normality of the general aggregates from which the studied samples were taken, assuming that the parameters of these aggregates have different values. When testing the hypothesis of normality for a large number of small samples, only one value of the first, second, etc. measurements is randomly selected from each sample, thereby allowing simplification and random selection of data. The object of this study is small samples of the falling number of oat flour used in bakery production in the development of bakery products. The purpose of this work was to test the hypothesis of normality for small samples of the experiment using the nonparametric criterion of agreement ω2 of the smallest of each of the four definitions of the incidence number, since rounding the values of direct measurements excludes the random nature of the quantity or its normal distribution in favor of a uniform one. It was found that at a significance level of p = 0?05, the table value (nω2)1-p is greater than the calculated value of nω2 for all four definitions, hence the hypothesis of the normal distribution of small samples for all four definitions (as random variables) of the falling number of oatmeal does not deviate. The results obtained in this work are consistent with the generally accepted classical concepts of testing the statistical hypothesis of the normal distribution of samples. The statistical method provides sufficient accuracy of the studied indicator in technical systems and does not require the synthesis of a statistical criterion to test the hypothesis of the normality of small sample.

The sample distribution of observations is studied in order to study the variational feature, while the measured value is considered as random. For practical purposes, the empirical distribution of a random variable is estimated by proximity to the theoretical law. The statistical hypothesis of the sample data belonging to the general population is tested using the consent criteria. The object of this study was the observation of the falling number of corn flour, which is a prescription component of bakery products. In world practice, the falling number method for raw materials from corn is used as a reference for establishing reference interval values, detecting a variation of the studied trait. The purpose of this work was to study the sample distribution of observations of the falling number of corn flour to determine the representativeness of the sample of experimental data. Relying on Glivenko's theorem on the expediency of grouping sample data into a variation series in order to replace the distribution function of the general population with a sample distribution function, at the beginning of the research, the sample data were converted into a statistical series. The research material was an industrial sample of fine-ground corn flour that meets the requirements of GOST 14176-69 "Corn flour. Technical conditions". The falling number was studied when implementing the standard method on the PPP-99 device according to GOST ISO 2093-2016 "Grain and its processed products. Determination of the number of falls by the Hagberg-Perten method". The interval variation series was studied according to a wide list of characteristics: distribution center indicators (sample mean, mode, median, quartiles, deciles), variation indicators (span, average linear deviation, variance, unbiased variance estimate, mean square deviation, coefficient of variation, linear coefficient of variation, oscillation coefficient), distribution form indicators (relative quartile variation index, asymmetry coefficient, Pearson structural asymmetry coefficient, kurtosis index), indicators of interval estimation of the center of the general population (confidence intervals for the general average, interval estimation of the general share, i.e. the probability of an event). For the studied random variable of the falling number of corn flour, the hypothesis of a normal distribution was proved using the indicators of asymmetry and kurtosis, as well as using the 3σ sigma rule. As a result of the calculations, the representativeness of the sample data with respect to the variation of the studied trait in the general population was established

At present, there is a persistent deficiency of dietary fiber in the diet of the adult population of Russia. A promising source of dietary fiber is the by-products of oilseeds processing. The article proposes a method for enriching wheat bread with dietary fibers by introducing hemp meal, which is formed during the production of protein isolate from hemp cake and contains 57.5±0.4% dietary fiber. The aim of the work was to establish the optimal dosage of meal in the recipe of wheat bread by comparative analysis of organoleptic (appearance, color of the crust and crumb, porosity structure, taste, smell, chewability) and physico-chemical (humidity, acidity, crumb porosity, specific volume of bread) characteristics . The objects of the study were a control sample of bread made from premium wheat flour, as well as model samples of bread with various additions of meal. Standard methods were used to study the main qualitative characteristics of the control and model samples of bread. The optimal dosage of meal was established in the amount of 15% by weight of flour. A sample of bread with the addition of 15% meal was characterized by the compliance of organoleptic and physico-chemical parameters with the requirements of GOST R 58233-2018 “Wheat bread. Specifications". An increase in the content of dietary fiber in the optimal sample by 5.4% was found compared to the control sample. It has been established that eating 100 g of bread per day, obtained according to an optimized recipe, will satisfy the need for dietary fiber in an adult by 31.6-39.5%. The result of the study is an optimized dosage of hemp meal in the wheat bread recipe. This bread can be recommended as a source of dietary fiber.

Jerusalem artichoke is a tuber of the asteraceae family, it is important as a natural food fortifier of food products, including fermented milk, meat, confectionary, bakery products. Jerusalem artichoke is used to produce extracts, syrups, pastes, powders intended for food enrichment. Jerusalem artichoke is contain biologically active substances, including a unique carbohydrate complex consisting of fructose and its polymers (inulin). Currently, concentrates with different functional and technological properties are produced from jerusalem artichoke, which determine the water-absorbing ability, chemical composition and colloidal processes. The review is devoted to the analysis of literature sources, including scientific articles in Russian and foreign journals in order to study the range of food products with the addition of different concentrates of jerusalem artichoke and study their chemical and technological properties. The range of concentrates used for food enrichment is presented. The general patterns of influence of concentrates on the technological properties of finished products were revealed. The authors have shown that not all concentrates have a positive effect on the structure of the finished product. The chemical composition of various jerusalem artichoke concentrates was analyzed. Concentrates with a high carbohydrate composition had a high nutritional value: dried tubers, pulp additive, powder. The analyzed concentrates had a low fat content, which confirms the possibility of use in dietary and therapeutic nutrition. The analyses of the vitamin composition of concentrates was carried out, vitamin C was the predominant. The most common type of Jerusalem artichoke widely used in various sectors of the food industry (powder) was determined.

The sugar beet industry in Russia has unexhausted reserves of its development, so to use them requires a set of measures to improve the efficiency of sugar production, in which an important role should be given to the extraction process. The efficiency of the extraction process determines the conditions of subsequent technological operations and affects the production of sugar in general. In addition, as a result of extraction produces a multi-tonnage waste of sugar beet production - pulp, the problem of disposal of which is acute for the sugar industry. Therefore, a comprehensive consideration of the process of sugar production includes the issues of deep processing of pulp, as a valuable raw material resource, which contributes to reducing the amount of waste sugar beet production and solving the problem of environmental pollution. Sugar beet industry occupies an important place in the agro-industrial complex of the country. Among the food and processing industries in Russia, sugar beet production is one of the most highly industrialized and energy-intensive. This monoproduct industry is a very peculiar phenomenon in the economy and, in particular, in the food industry. In this article we will consider some of the most promising methods for intensifying the process of sucrose extraction from beet chips, as well as processing of secondary resources of sugar beet production with obtaining new products of high quality.

This article considers the main problems of quality and safety of alcohol products, as well as possible ways to solve this problem. Alcohol is one of the most common psychoactive substances in the world. The quality and safety of alcohol products and ethyl alcohol are often threatened and cause serious concerns from consumers, government agencies, and the general public. Many alcohol producers are interested in creating products with the maximum amount of alcohol and the minimum cost. This leads to the use of low-grade ingredients, the mixing of different types of alcohol, and a significant increase in alcohol content to critical levels. This can cause even more serious consequences for people's health, especially for those who already have problems with alcohol addiction. One of the urgent problems of Russian consumer market is adulteration of alcohol products sold to population through retail trade network. Consumption of adulterated alcoholic beverages is dangerous to life due to high content of toxic impurities. Even a slight excess of impurities can cause intoxication of the human body, having toxic, allergenic, immunomodulatory, genotoxic effect that negatively affects the reproduction function, hormonal regulation. In order to solve the problem of quality and safety of alcohol products, it is necessary to carry out its qualitative control at each stage of production. This will help to exclude the use of low-quality raw materials, improper combination of components and violation of technological processes. To combat unlicensed production, it is necessary to toughen penalties for its implementation. It is also necessary to monitor the market and identify cases of sale of illegal products.

The results of testing vegetable snacks developed using a new technology using lactulose to add crunchiness to the product, without the use of oil, are presented. The results of biotesting of the new product were compared with potato chips prepared according to the traditional technology using oil. Biotesting of vegetable snacks was carried out using a Daphnia magna Straus test object at the age of 6-24 hours. The duration of the experiment was 96 hours and was carried out in each sample in three variations with different dilution ratios 1:10, 1:100, 1:1000. Based on the test results, for each analyzed sample of a given dilution, including the control one, the arithmetic mean of the surviving test organisms Daphnia magna Straus was calculated. The used biotesting technique is based on the determination of daphnia mortality under the influence of substances present in the studied water extract. As a result of the studies, it was found that in solutions of aqueous extract of vegetable snacks from beets and carrots, in the preparation technology of which lactulose and citric acid were used, the percentage of death of test organisms in samples with a dilution of 1:10 was 33.3% and 26.6 % respectively. In the aqueous extract of potato snacks prepared with lactulose in samples (1:10), the percentage of death of Daphnia magna Straus test organisms was 17.7%, and in similar samples of chips prepared using traditional technology, 46.6%. When the samples were diluted 1:100, the death of test organisms was significantly reduced in all samples. When the samples were diluted 1:1000, all Daphnia magna Straus test organisms survived. Thus, to conduct biotesting of vegetable snacks with Daphnia magna Straus, to obtain comparable results, it is sufficient to dilute the samples with cultivation water in a ratio of 1:10. According to the results of the biotesting of Daphnia magna Straus, it was proved that vegetable snacks prepared without the use of oil have less toxicity.

Currently, in the field of food production, the priority direction is the creation of products enriched with biologically active components, macro- and microelements. The use of such products in food significantly affects human health and life expectancy. Increasing the nutritional value of food through the use of unconventional natural raw materials contributes to an increase in the amount of nutrients balanced and distributed among themselves in the composition of the product, which directly affects the human body when consumed. A study was conducted to analyze publications on the nutritional, biological value, functional properties of green buckwheat, as well as rapeseed protein isolate. Green buckwheat has a huge supply of nutrients and can be used for the production of flour confectionery. Replacing wheat flour with green buckwheat flour does not affect the physico-chemical quality indicators of the finished product, but significantly improves organoleptic indicators. The results obtained prove that rapeseed protein isolate can be used to transform food formulations, enriching them with vegetable protein, as a substitute for animal proteins. The emulsifying properties of rapeseed protein are important in food systems such as dressings, mayonnaise or ice cream. Water absorption capacity plays a role in the formation of bakery products and flour confectionery products. Despite all the above-described useful, nutritious and functional properties of green buckwheat and rapeseed protein isolate, in fact, are rarely used as functional ingredients, especially in confectionery production. The results of this study may provide a new approach to the development of new food products.

The decrease in catch of valuable fish species from natural water bodies is compensated by their intensive cultivation in artificial conditions. In order to realize the main task of trout farms associated with obtaining marketable products in the shortest possible period of time, artificial feed is used as a source of food. A economically feasible alternative source of raw materials is the products of plant origin. In the process of production of oil and fat products at various stages, numerous fat wastes and by-products are formed, wich have fodder value and are not used as feeding facilities in industrial scale. This is especially frue for fat processing (soapstock of Light oil, fatty bleaching clays, dezodoration chases, phosphatides, calcium salts of fatty acids), as well as waste oils in combination with fat processing waste. On the base of studying the classical technology of producing mixed fodders for valuable fish species and eliminating its drawbacks the technology of pseudocapsulated mixed fodders for salmon fish grown in the CFD of Russia Federation with given fodder value and a line for its realization is suggested. The best way to bring fats and vitamins contained in them to valuable fish species is to feed them as a part of mixed fodders. At present, however, it is difficult to increase the level of fat in feed on the existing Russian fats supply lines, since most plants can include up to 10% of fat in the bulk feed line. Therefore, the development of mixing formulations and techniques for valuable fish breeds using sturgeon fish with more than 10% fat in it as an addition of fat oily wastes such as epaulettes and phosphates is not only of scientific interest. In the course of studies optimization encapsulated optimal feeds for program "Feed Optima Expert" pseudorainbow trout were also developed. As a result, close results were obtained in terms of the rate of growth of trout, the development, conversion of feed and viability in comparison with the best feed counterparts on the Russian market.

Currently, there is a need to develop an assortment of low-lactose or lactose-free dairy products and plant-based products due to an increase in the number of consumers with lactase deficiency, allergic to cow's milk components, cholesterol problems, etc. For the development of plant and lactose-free bioproducts, it is possible to use various starter cultures enriched with probiotics. Various starter cultures were used in the work, propionic acid bacteria were used as a probiotic. The objects were lactose-free milk and vegetable bases: rice milk, oat milk and coconut milk; the control was selected milk. A comparative analysis of the fermentation process of various compositions of starter cultures enriched with propionic acid bacteria on various raw materials was carried out. The duration of fermentation of vegetable raw materials is 8-10 hours, the acid-forming activity of combined starter cultures is quite high. The number of viable cells of lactic acid and propionic acid bacteria in the obtained bioproducts has a high value and amounts to 107-108 K.O.E. /cm3. This confirms that the nutrient medium for the cultivation of selected starter compositions is favorable, the microflora of the starter composition develops harmoniously. Lactic acid microorganisms and propionic acid bacteria make it possible to obtain fermented biological products with a variety of taste characteristics inherent in a certain type of raw material. According to the results of the research, the developed starter compositions meet the requirements for starter cultures, have valuable technological properties that allow expanding the range of plant and lactose-free biological products.

Propane de-asphalting units are used to "clean" tar from asphalt-resin and polycyclic aromatic components. The energy resources used in this case are quite large. To reduce energy consumption, the possibility of heat recovery of the technological flows of the installation and reduction of steam and water consumption during the regeneration of propane from a deasphaltisate solution is being considered. The research was carried out using the Honeywell UniSim Design software system, in which a model of a propane de-asphalting tar installation was developed. The Peng-Robinson method was used to calculate the thermodynamic properties of the fraction components. The analysis of the energy flows of the technological scheme showed that to increase the temperature of the deasphaltisate solution from 79.9 OC to 120 Oc for a tubular evaporator, it is required to bring an energy flow of 2.709e5 kJ/h. At the same time, the value of the heat flux of the target product (deasphaltisate) is 5,746e6 kJ / h, therefore, there is a possibility of heat recovery between the considered flows. An energy-saving technology for the regeneration of propane from a solution of deasphaltisate is proposed, in which the heat of the flow of the extracted deasphaltisate is used in a tubular evaporator instead of hot steam. The conducted computational experiment showed that the calculated reduction in the consumption of hot steam in the K-2 steam column reduces the energy consumption of the installation while maintaining the clarity of the separation of propane and the target product. The absence of a hydrocarbon fraction in the flow of regenerated propane makes it possible to recycle it to feed the extraction column. It is shown that it is possible to reduce water consumption in the K-5 mixing condenser. By reducing the steam consumption used in the K-2 steam column and lowering the water consumption in the K-5 condenser, the amount of water discharged into the sewer is reduced. The proposed technological scheme for the regeneration of propane from a deasphaltisate solution and the installation model can be used in the processes of one- and two-stage deasphaltization of tar for their calculation and design.

Analysis of the component composition of the ethane-propane fraction obtained from the wide fraction of light hydrocarbons (NGL) at operating gas fractionation plants shows that due to the insufficiently clear separation of light hydrocarbons С1÷С3, a high propane content is observed in the ethane-propane fraction (EPF). SPE is used in the pyrolysis plant, where ethylene is obtained as the target intermediate, therefore, under industrial conditions, it is necessary to ensure the maximum possible extraction of propane from the SPE composition. In the technological scheme of operating plants, SME is obtained using a fractionating absorber or a distillation column. In both versions, the SME is taken from the top of the apparatus, and the bottom product containing C3+ hydrocarbons is fed for further fractionation. In order to analyze the operation of gas fractionation plants in the Honeywell UniSim Design software environment, a plant model was developed. A computational experiment using various industrial values of the hydrocarbon content in NGL showed that in order to achieve the maximum possible extraction of propane from the PSP, it is necessary to involve all the propane in the PSP obtained on the fractionating absorber (or distillation column) so that only the C4+ hydrocarbon fraction is in the bottom product of the apparatus for further separation. The ESP obtained in this way is sent to an additional distillation column, which provides a clear separation into ethane (distillate of the column) and propane (bottom product of the column) fractions, while in the obtained fractions concentration indicators are achieved that improve the corresponding indicators of standards according to TU 0272-022- 00151638-99. The calculated regime parameters and fractional compositions of technological flows of apparatuses are given, the modified scheme of the installation is described. The developed models can be used to optimize the operating modes of industrial devices and design new installations, as well as to train technologists in the methods of qualified process management.

Raw fractions used in isomerization plants contain isopentane, which is the target product, and its presence in the feed as “ballast” occupies the useful volume of the reactor. To optimize the composition of processed raw materials, a number of enterprises have included a deisopentanizer column in the technological scheme. The paper evaluates the possibility of optimizing the technological regimes and design parameters of a deisopentanizer for a low-temperature isomerization unit that does not have a column in the technological scheme for extracting isopentane from the composition of the feedstock. The studies were carried out using the Honeywell UniSim Design modeling system. The properties of the fraction components were calculated using the Peng-Robinson method. Calculations were made for two types of raw materials containing 8.7÷19.7% wt. isopentane. The performed calculations established that in order to achieve almost complete recovery of isopentane in the feed stream from the hydrotreating section, the distillation column should contain 63 theoretical plates, and the minimum reflux ratio should be Rmin = 12.3. At the same time, the presence of normal pentane in the distillate of the column will not exceed 0.07% wt., and in the bottom product, the content of isopentane will also not exceed 0.07% wt. The operation of a distillation column is simulated, containing 80 plates (the efficiency of the contact device is 0.8), a feed plate is 33. The feedstock consumption is 62550 kg/h, the temperature is 40°C and the pressure is 294.2 kPa. The convergence of iterative processes by the Honeywell UniSim Design environment was obtained using active specifications: the content of isopentane in the cube is 0.0007wt. share and pentane in the distillate 0.0007wt. share. The obtained technological modes provide almost complete extraction of isopentane from the composition of the raw material, namely by 99.37÷99.7%, while for industrial conditions it is essential to implement the calculated temperature profile along the height of the column. The possibility of using a column with the same diameter in its exhaustive and strengthening parts is shown.

A theoretical study of approaches to solving problems related to the uniformity of the mixture for tableting and the stability of the active substance was carried out. A study of data on the influence of excipients on the properties of the mixture for granulation was carried out. As a result of reference to literary sources, works were found that consider the relationship between the composition, fluidity of the mixture, and mixing time. In addition, work in the field of stability of substances, which is associated with the excipients used, is considered. As a result of the review, various options for influencing the technological characteristics of the mixture, such as dissolution, flowability, segregation, are shown. Observing the relationship between process parameters helps to understand the dependence of quality control parameters on them. Thus, for example, the homogeneity of dosing is highly dependent on segregation and, accordingly, on the fluidity of the mixture. Excipients also have an effect on the stability of the active substance. They should be inert to it, but with the help of excipients it is possible to regulate the required pH level, the percentage of moisture. In some cases, excipients reversibly bind to the active substance to reduce degradation. In conclusion, it was concluded that in the course of developing the technological composition of a solid dosage form, it is necessary to take into account the influence of excipients. When developing the composition, it is possible to select the optimal combination of excipients, which will improve the technological parameters of the mixture, the quality and shelf life of the medicinal product. For the production of generic drugs, this issue is most relevant, since the development of the composition of the drug requires the repetition of the characteristics of the original drug. In this case, it is possible to use an alternative placebo composition, which allows to increase the economic efficiency of production.

The results of studies of the sorption extraction of ammonium ions from aqueous media by the fibrous sorbent VION KN-1 are presented. Weak acid ion exchange fiber. It has been established that the limiting step in the process of ammonium ion sorption is internal diffusion. The kinetic parameters of the sorption process are calculated, with the identification of a decrease in the half-sorption time and an increase in the internal diffusion coefficient. The applicability of the Langmuir and Freindlich models for describing the experimental isotherms of ammonium ion sorption by fiber has been studied. Certain constants and parameters. Through the appearance of regression coefficients, R2 showed that the Langmuir model better explores experimental data on the sorption of ammonium ions by a fibrous sorbent. A study of sorption in media was carried out. According to the curves of the dependence of the degree of extraction on the concentration and on the depth of the missed solution, it was found that with a decrease in concentration in the dynamic sorption mechanism, the reduction characteristics do not decrease, which makes their use reduced in the purification of dilute solutions containing ammonium ions. At a low concentration of ammonium ions in the initial solution, the degree of extraction is more than 93%. To predict the extraction of ammonium ions from wastewater, an increased concentration of neural packages of STATISTICA application programs was used. The input parameters for studying the neural network were chosen: the concentration of ammonium ions, the volume of the solution passed through the sorbent layer, and the weight of the sample of fibers. The output parameter is the degree of extraction of ammonium ions. The trained MPL-3-5-1 neural network has high coefficients of determination for the training, test and control samples, which gives a high estimate of the network performance and can predict the degree of extraction of ammonium ions by the fibrous sorbent VION KN-1..

Rubber-fabric composites are a representative of a class of anisotropic reinforced composite laminates designed for operation in contact with a liquid medium. Each layer of the composite performs a specific function in the operation of printing machines. The rubber layer is located on the surface of the material and is impervious to hydrophilic liquids, but can swell to a limited extent in organic solvents. Layers of fabrics provide structural integrity and tension of the layered composite material and are protected from the penetration of the liquid medium by layers of rubber in a plane perpendicular to the arrangement of the layers. In a plane parallel to the arrangement of layers, the fabric is permeable to aqueous solutions and organic solvents. Permeability is based on the capillary effect of absorption. To eliminate the anisotropy of the permeability of reinforced composite layered materials, it is proposed to apply additional layers on the end surface that block the access of liquid to the capillary space through the pores, gaps between the threads and fibers of the fabric layers. An additional layer is applied by brushing or dipping into solutions of suspensions and emulsions of film-forming polymers: polyvinyl alcohol, polytetrafluoroethylene and acrylic polyester. The article describes an experimental technique for estimating porosity and calculating the average radius of capillaries using a physical model of the porous structure of the composite. The capillary pressure leading to absorption is described by Laplace's law. The laboratory stand is a modernized Klemm-Winkler device. The penetration of liquids into the porous structure of a composite rubber-fabric material through the end surface was measured. The sizes of pores in the structure of the composite, their number, volume, and the rate of filling of pores with water through the end surface in samples of anisotropic reinforced composite layered materials used in printing were calculated. A decrease in water permeability through protective layers on the end surface is shown depending on the chemical and phase composition of film-forming polymers. Diagrams of permeability, absorption kinetics and tables of porosity parameters of the rubber-fabric composite are compared. The proportions of capillaries of different diameters and their distribution over the cross-sectional area were determined.

Environmental safety occupies a major place in the extraction of minerals such as crude oil. The optimal outcome in the event of emergency situations during the production and spill of hydrocarbons is the use of mechanical frequent discharge using special sorbents. The evolution of oil-sorbing materials today does not have such filtration. Conventionally, they can be divided into inorganic, natural and synthetic. Efficiency depends on the use of oil-absorbing capacity, variety of applications, hydrophobicity and oleophilicity, as well as mandatory toxicity during operation. Modern technologies create sorbents based on foamed polymeric materials capable of pumping tons of oil by weight of 1 kg. Over the past 10 years, the authors have devoted to research to the modification of foamed polymeric materials to create superhydrophobic/superolefin sorbents. However, many works did not go beyond the laboratory, due to the complexity and high cost of the product. The purpose of this article is to identify the most promising polymeric materials with effective classes of oil-sorbing properties. A comparative analysis is presented in the paper justifying the choice of the quality of oil-absorbing foam material of non-polar polymers. Due to the natural hydrophobicity and oleophilicity, elasticity, availability of Russian offers on the market, there are opportunities for the development of this direction. The properties not explored of foamed polymeric materials based on ethylene-propylene-diene rubbers, which, among other things, have weather resistance, a wide temperature range of application, which is important for operation in the Far North or equatorial seas, where many other polymers lose their ability to effectively collect spills, high ability to fill up in the production of the mixture, which allows modifying the composition. A well-studied technology for foaming open-сell polymeric materials based on non-polar elastomers is added to the positive facts.

Currently, the processes of the oil industry are focused on deepening oil refining. One of the ways to deepen oil refining is to obtain petroleum cokes at delayed coking plants. At the moment, the total productivity of delayed coking plants is increasing, while the output of petroleum coke with a high sulfur content is also growing, which does not allow it to be used in a typical consumption industry – the metallurgical industry. In this regard, researchers are actively exploring the possibility of qualified alternative use of petroleum coke. One of the promising directions is the use of petroleum coke as a raw material for the production of activated carbons, which will significantly expand the raw material base of their production. In this paper, studies have been conducted on the possibility of obtaining crushed activated carbons based on KES grade petroleum coke. During the experiments, samples of crushed activated carbons were obtained by single- and double-stage heat treatment (carbonation in an inert atmosphere and activation in an environment of superheated water vapor), and the characteristics of their porous structure were determined. The research results have shown that activated carbon obtained by two-stage heat treatment has a sufficiently high specific surface area (446 m2/g) and a maximum volume of sorption space (0.264 cm3/g). Thus, the proposed method of processing petroleum coke obtained by delayed coking into activated carbon can serve as one of the ways to expand its qualified use, and also opens up alternative raw material opportunities in the technology of activated carbon production.