The feed rations of animals and poultry must contain compounds with biological activity, the deficiency of which is traditionally compensated for by the addition of premixes based on synthetic substances. Suspensions of microscopic algae, which are valuable additives for farm animals and poultry, contribute to better absorption of feed and increase the body's resistance to diseases, are a good prophylactic against vitamin deficiencies, increase weight gain, and increase egg production. Analysis of modern technologies for granulated feed using chlorella microalgae and sunflower oil fuses made it possible to identify untapped energy efficiency reserves and ensure their effective implementation through the use of an ammonia-water absorption refrigeration machine. It has been shown that an ammonia-water absorption refrigeration machine can radically reduce operating costs for industrial cooling of granulated feed through the use of an available alternative energy source, which is cheaper than the cost of connecting additional electrical power; ensures a more complete use of fuel and energy resources and increases the environmental safety of the technology, completely eliminating the release of waste energy into the environment.

Cooling towers are high-intensity mixing heat exchangers. In them, heat exchange occurs at direct contact (contact) of heat carriers, i.e. in heat exchangers there is no thermal resistance of the wall. When circulating water is cooled by air, part of the heat is transferred due to surface evaporation of water - transformation of water into vapor with subsequent transfer of vapor by diffusion into the air stream. The other part is due to the temperature difference between water and air, i.e. heat transfer by contact (conduction and convection). Heat transfer by direct contact between air and inlet is always accompanied by a process of mass transfer from one phase to the other. This is a typical process of conjugate heat and mass transfer. In our case, evaporation refers to the process of water transition from liquid to vapor state at a temperature lower than the boiling point of water at a given pressure. Since water is cooled in the process of evaporation, the source of energy is water itself. Adiabatic evaporation takes place and the water is cooled to the wet-bulb temperature. Evaporation always takes place in a cooling tower. It is found that heat transfer by evaporation dominates over heat transfer by contact. A heat balance equation is written to determine the air flow rate for cooling water. An equation for calculating the temperature of a wet thermometer is given. A method for calculating the average enthalpy difference of air in a cooling tower is given. The aerodynamic calculation of fan cooling towers is to determine whether the total aerodynamic drag of the cooling tower corresponds to the head developed by the fan. The total aerodynamic resistance is the sum of the resistances of its elements. Formulas for calculating the drag coefficients are written. Water losses due to evaporation, droplet entrainment, filtration, and blowdown are considered.

Functional food products have recently become very popular among the population. This category includes products with added nutritional value, which favorably affect the state of the body and contribute to reducing the risk of developing a number of diseases. One of these ingredients is dietary fiber, the source of which may be oat flakes. The paper examined the influence of oatmeal flour on the technological parameters of the production of wheat baguette, in the formulation of which part of the wheat flour was replaced by this flour. Research results have shown that when kneading dough, due to the high water-absorbing ability of oat flour, water consumption increases, compared with the preparation of dough on wheat flour. During the fermentation process, the temperature of the dough increases and, as a result, the fermentation process accelerates, which can negatively affect the acidity of the baguette. Therefore, ice is added instead of room temperature water. The hardness of such ice water should be 4-6 ° F. In order to obtain a more plastic and elastic dough for baguettes, oat flour with a fat content of no more than 9% and with the replacement of wheat flour in an amount of no more than 50% was used. The use of oatmeal flour in the baguette recipe affects the duration of the "fermentation" operation: it accelerates it due to the presence of a large amount of vitamins, minerals and total sugars, which are a nutrient medium for the development of yeast. Introduction to the baguette production technology of additional processing of molded blanks with a boiling soda solution allows you to get a product with a crisp crust and an airy crumb.

Microfluidic technologies, called "lab on a chip", are based on working with a small amount of liquid flow, on the order of micro- and nanoliters. This determines the advantages of their use in comparison with volumetric devices, namely, the ability to significantly reduce the cost of reagents, achieve more accurate research results, and make experiments safer. The mathematical modeling, that is a process of researching an object according to its model which is a kind of analogue and replaces it during the research, allows you to accurately describe the process and select the its conditions. Computational fluid dynamics (CFD) includes the numerical methods for solving systems of equations with initial and boundary conditions (or boundary value problems) that describe hydrodynamic and mass transfer processes and that usually do not allow you to get a solution analytically because of their complexity. The possibility of using these numerical methods is presented in the ANSYS Fluent commercial software package. Using this software package the mathematical modeling of a two-channel microfluidic element was carried out, which was used for the cultivation of mesenchymal stem cells, because it is one of the actual problem of biotechnology now. In this work, the process of transport of nutrient to cells through a porous membrane was studied, as well as the behavior of the flows of the nutrient medium in the channels of the device. A mathematical description of transport of oxygen in the form of systems of equations with initial and boundary conditions that consider the permeability of oxygen with the walls of the channels, the transfer of substance through the membrane and the kinetics of its consumption by cells is given. The equations were also derived that describe the dynamics of the fluid flow moving in the channels of the microfluidic device and passing through the membrane. The results of 15 options for modeling the hydrodynamic regime of the device are presented. The developed model makes it possible to select the optimal range of operating parameters for culturing various types of cells.

Considering the high microbiological contamination of raw materials (mainly flour), for the production of bakery products, it is necessary to use complex technologies, as well as products with antibacterial properties to prevent the development of potato disease. St. John's wort herb has this effect due to the high content of substances with bactericidal properties and antioxidants. For a better distribution of the active components of St. John's wort in the medium of the semi-finished bakery product, as well as the possibility of using its microquantities, an extract was prepared. When obtaining an extract from the herb St. John's wort, it is proposed to replace the water with a water-honey solution. The replacement is due to the rich chemical composition of honey, its content of fermentable sugars and bactericidal activity due to the content of phytoncides and enzymes involved in oxidative reactions with the release of active oxygen. For more intense accumulation of acidity, the extract was fermented using a dairy product containing lactic acid bacteria, at a temperature optimal for their action, and not leading to inhibition of the valuable components contained in St. John's wort and natural honey. To determine the rational dosage of the extract, test laboratory baking of bread was carried out from flour artificially infected with spore bacteria, based on the total content of 104 spores/g of flour, which corresponds to the content of spores in flour unsuitable for production. The extract was added to the experimental samples in an amount from 0 to 6.0% by weight of flour in the dough. The baked bread was wrapped in damp paper and incubated under provocative conditions (temperature 37 °C, relative humidity 85-90%) for 48 hours, after which the manifestation of potato disease in them was organoleptically determined. The addition of 6% of the studied water-honey extract of the herb St. John's wort, fermented by lactic acid bacteria, when kneading dough for wheat-triticale bread, allows you to prevent the development of “potato disease” and molding, intensify the dough preparation process, and obtain finished products with improved organoleptic and physico-chemical quality indicators.

Ethyl alcohol is a sought-after raw material in various sectors of the national economy, in particular in the food industry, medicine, and cosmetology. Recently, due to the need to reduce the burden on the environment, ethanol is used as a fuel, partially replacing gasoline and diesel fuel in internal combustion engines. In addition, for many countries that have a carbon deficit, replacing part of gasoline with ethanol is a solution to the problem of reducing fuel costs. Currently, 95% of ethanol produced from vegetable raw materials replaces 32% of gasoline. As a result of the work, it was found that to assess the effect of ethanol on the physiological activity of yeast, various control methods should be used. Thus, the absence of dead cells in the culture, as shown by the data obtained, cannot fully explain the metabolic activity of yeast in a medium with ethanol. Apparently, the intensity of ethanol stress is associated with complex, genetically determined processes, for example, activation of an extensive protein response and changes in the activity of ER enzymes. Comparison of the reproduction intensity of two strains of alcoholic yeast indicates the need to study their flocculation activity. In addition, when inoculating the medium, one must take into account the differences in cell size between different cultures, which can vary significantly. For example, yeast strain C16 is 33% larger than cells of strain C48. When comparatively assessing strains, only the quantitative determination of the concentration of cells in the inoculum should be used, and not the mass fraction of biomass in it.

Wild plant raw materials are widely distributed, stand out with a high yield and are easily cultivated throughout the Siberian Region of Russia; they are a valuable source of vitamins, minerals, dietary fiber, organic acids, phenolic compounds and other substances that can have a healing effect on the human body. Currently, a wide range of dairy products using local wild plant raw materials is not sufficiently represented on the shelves of most Russian stores, which leads to the conclusion that it is necessary to create innovative biotechnologies of dairy products for a healthy diet. Dairy products of the dessert group, for example, puddings, cocktails, mousses, smoothies, ice cream and sorbets, etc. are especially popular among the population of the country, especially among children and adolescents. Functional food ingredients made from vegetable raw materials, as part of dairy desserts, have immunomodulatory and radioprotective properties, reduce the risk of any disease, and have a preventive effect on the health of consumers. The article provides a detailed analysis of scientific research related to the development of technology for dairy products for healthy nutrition based on dairy and vegetable raw materials. Subjects for scientific research, prime ones of which is cream, are described; standard organoleptic, physicochemical, microbiological and biological research methods are applied with the usage of modern devices; as well as mathematical and statistical methods for the analysis of experimental data are used At the final stage of the scientific research, the technology for the production of a dairy dessert bioproduct is presented; the motivation for the use of biologically active agents in its production is substantiated; indicators of quality, nutritional and biological value, storage stability and shelf life of a new dairy dessert are given.

Stress increases the production of glucocorticoids, which enhance bone resorption processes. To treat bone tissue diseases, medicine uses drugs that regulate phosphorus-calcium metabolism. A promising biomaterial is a bone mineral component (BMC) of allogenic origin, containing hydroxyapatite and amorphous calcium phosphate, which enhances bone tissue regeneration. In this work the parameters of bone tissue metabolism were studied under daily stress exposure to high temperature and intramuscular administration of a suspension of bone mineral component “Lyoplast” to animals. There was an increase in cortisol and a decrease in alkaline phosphatase activity in the blood serum subjected to hyperthermia. Serum alkaline phosphatase activity in the hyperthermia group and the placebo group decreased by an average of 25%. The enzyme activity in animals that were injected with the bone component did not differ statistically from the control level. In animals exposed to hyperthermia due to the administration of a bone mineral component, the level of parathyroid hormone increased simultaneously with the calcitonin level. Serum parathyroid hormone levels were lower in the hyperthermia group than in the control one. А reciprocal relationship between two hormones, parathyroid hormone and calcitonin, has been established. Thus, the introduction of a suspension of the bone mineral component helps to reduce the intensity of osteoresorption. The use of biomaterial obtained by the original method helps to reduce the intensity of osteoresorption in the high-temperature model. With the introduction of a suspension of the bone mineral component, the osteodestructive effect of endogenous glucocorticoids is smoothed out and largely eliminated. Given the high potential for practical use of the bone mineral component, further research of its safety and effectiveness in other biological models is necessary with further implementation in clinical practice.

An analysis of regulatory documentation, patent documents and original articles devoted to the production of alcohol distillates from grain raw materials was carried out, it was shown that the presence of a traditional raw material base and unused production capacities of existing alcohol plants allows producers of the CU countries and other post-Soviet republics to produce distilled grain drinks, creating competition for imported drinks production. The influence of the main ethanol impurities on the organoleptic characteristics of the target product, the advantages and disadvantages of continuous and periodic distillation are characterized, the features, possibilities and limitations of the use of various distillation methods are discussed, and the compositions of continuous and periodic installations are given. When determining the chemical composition of ethanol, gas chromatography is most often used, but for practical and scientific purposes it is advisable to use the chromatography method with mass spectrum detection, which makes it possible to determine the presence and content of a wide range of congeners. Technical solutions that make it possible to produce grain distillate in standard distillation plants, both as an independent product and together with rectified alcohol, are analyzed; the prospects for using alternative physicochemical methods for purifying multicomponent mixtures, including those based on the use of the oxidative potential of ozone, are shown. It has been established that in order to obtain competitive products in the Russian Federation, it is necessary to introduce modern fermentation and distillation technologies; use of modern efficient equipment and a comprehensive automatic process control system; strengthening operational technological control at each stage of production.

Traditionally, flour confectionery products are one of the components in the diet of the population. Recently, the share of flour products in the structure of nutrition of Russians has increased significantly and continues to increase. In order to develop the technology and recipe of a semi-finished biscuit for vegans, the wheat flour of the highest grade was replaced with almond and oat flour, sugar with the Erythritol sweetener and eggs with aquafaba. 3 mixtures with different ratios of oatmeal and almond flour were prepared (9:11, 15:7, 13:8 respectively). In accordance with the change in the recipe of biscuit semi-finished products for vegans, the technological operations of production were adjusted. The use of aquafaba powder from peas in the formulation led to the introduction of an additional technological operation for the preparation of an aqueous solution of aquafaba and whipping it first with salt (to stabilize the foam and obtain soft peaks), and then with the sweetener "Erythritol". Such a whipping process affects the lifting force of the biscuit semi-finished product and eliminates the possibility of its settling. Non-traditional ingredients for the preparation of semi-finished biscuit also influenced the baking operation, which was carried out in two stages. It was experimentally determined that at the first stage baking takes place at a temperature of 150-160°C for 30 minutes, at the second stage the temperature increased to 180°C and baking proceeded for 10 minutes. After baking, in order to prevent settling and accumulation of moisture at the bottom of the biscuit semi-finished product, cooling at the first stage was carried out for 1 hour in the oven turned off, and then wrapped in a film for 6-8 hours in a workshop for uniform distribution of moisture throughout the mass.

The aim of the study was to design associations of probiotic bacteria using a set of modern methods of microbiological research for the purpose of use in functional food products and feed additives. Strains of lactic acid and propionic acid bacteria were selected according to biological compatibility and absence of competitive interactions. Cultivation and quantification of microorganisms were carried out on MRS medium. Based on the results, 2 consortia of bacteria were constructed containing Lactococcus lactis subsp. lactis 24/48, Lactobacillus рlantarum 578/25, Lactobacillus helveticus 842 (D)-2, Propionibacterium freudenreichii subsp. shermanii As-103/12, Propionibacterium shermanii K-16. The study of biological compatibility of lactic acid bacteria was carried out by drop method. New experimental data on the growth rates of associations and the amount of accumulated biomass at 20 hours of growth were obtained, which is a scientific novelty of this study. It is shown that the character of interstrain interactions is important in the selection of strains for probiotic associations. It was established that the studied strains of lactic acid and propionic acid bacteria in the association should be present in the ratio of 2:1, fermentation with periodic stirring in anaerobic conditions at 37°C and pH 5.9-6.0. Sequential introduction of bacterial cultures is advisable after 3-4 hours of pre-incubation of lactic acid bacteria. Experimental data contain established new regularities. It is noted that for therapeutic and prophylactic effect the concentration of probiotics in dry preparations should be not less than 10 to the extent of 10-12 CFU/g of preparation, so the accumulation of bacterial biomass in the technological process should take into account 10-20% death of the population in the process of drying or concentrating.

Fried products using breading systems continue to be in demand among consumers. To meet the demand for gluten-free coatings, many researchers have focused on the use of different types of flour and non-traditional raw materials. The purpose of the work was to summarize and analyze scientific publications devoted to the use of gluten-free raw materials in breading systems, its influence on the technological properties of each type of multilayer breading coating and the quality of the finished product. The object of the study was peer-reviewed foreign and domestic scientific literature posted in the Scopus, Science Direct, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications were used. It has been shown that the formation of organoleptic characteristics of products using breading systems occurs due to various reactions caused by heating. The reaction products depend on the component composition of the coating, the type of oil and frying conditions. The use of alternative flours may affect the intensity of certain chemical reactions, altering the expected sensory characteristics of fried foods. Also, new raw materials cannot always provide the technological properties of batter: the possibility of adhesion to various surfaces of food products, improving the adhesion and strength of the outer layer, as well as maintaining crispness in the crust, reducing oil absorption with optimal moisture retention in the substrate. At the same time, to obtain products of traditional quality, additional components are usually required. An analysis of the scientific literature has shown that the greatest use for these purposes is found in hydrocolloids, which can improve the rheological properties of the dough through the processes of thickening, emulsification, stabilization, gelling ability, and synergism. Each type of hydrocolloids affects various rheological parameters of the dough and the quality of the finished products. For a gluten-free alternative to the top layer, non-traditional ingredients can be used. It is shown that the potential of raw materials for breading coatings has not yet been sufficiently studied and this area is of interest for further research.

In accordance with the State Program "Healthy Nutrition-Health of the Nation", the expansion of the range of natural products for health-conscious consumers is considered a priority in this area. Apple cider vinegar is one of the most valuable products produced from apple juice. The literature presents mainly data concerning the technology of vinegar production and almost no questions concerning the development of technological parameters of the process. The aim of the work is to study the influence of various substances on the process of vinegar fermentation. Industrial samples of apple materials from raw materials of the Central region of Russia were used as raw materials. In the course of research the generally accepted physical and chemical methods in enochemistry were used. The article is devoted to a complex study of the influence of phenolic substances, carbohydrates of apple juice, citric acid, citric acid and doubly substituted ammonium phosphate (NH4)2HPO4, citric acid and single-substituted potassium phosphate (KH2PO4), citric acid and ammonium sulfate (NH4)2SO4 on the process of acetic acid fermentation. In the course of the study it was found that: increase in phenolic substances leads to inhibition of the oxidation process; the yield of acetic acid is affected by increasing the dosage of introduced citric acid from 0.25 g/dm3 to 1 g/dm3, both separately and together with (NH4)2SO4 at a dosage of 0.46 g/dm3; the addition of single-substituted potassium phosphoric acid has no noticeable positive effect on the biochemical oxidation process; the addition of 5% fresh apple juice is recommended as carbohydrate nutrition. On the basis of the conducted research can be developed technological scheme of vinegar production with our proposed technological parameters of the process.

This work reflects the basic information currently known regarding continuous fermentation and post-fermentation of beer. The history of continuous fermentation since the first documented mention of the technology is examined. A comparison is made of foreign and domestic continuous fermentation technologies. The prospect of eliminating the shortcomings of this method - the complexity of operation and high cost of equipment - is being considered. The issues of continuous brewing of beer are touched upon. With the advent of immobilized yeast, the process has become more accessible to master. Such yeast has a number of advantages, especially interesting for a continuous process - fermentation time is reduced and the useful life of the yeast is increased. As a result, a smaller quantity of yeast can be used for the process, which reduces the size of the yeast colony and reduces equipment costs (since comparatively more yeast is required for a continuous process). The possibility of using brewer's grains, a by-product of production, as a carrier reagent for immobilized yeast is highlighted, which will reduce the cost of production. Yeast spontaneously adheres to the surface of such a carrier, which leads to direct contact of the immobilized mass with liquid substrates. We came to the conclusion that beer prepared using continuous fermentation does not differ in organoleptic properties from beer prepared using classical technology. Despite the fact that at present continuous fermentation is practically not covered, the materials of the article show that further research in this area is extremely promising and in demand, as it will speed up the time of beer production, as well as make the process more ergonomic.

The purpose of the work is to establish the kinetics of the intensity of water saturation of soybean seeds process, taking into account various factors. In the research a scheme was presented that separates the technological operations of obtaining concentrated forms of soy protein for the design of food systems according to several classification criteria: by type of technological effect on soybean seeds, by type of destructive effect, by the method of isolation and concentration of protein substances, by the physical form of the final product. This scheme shows the various transformative stages of modification of soy raw materials in the production process: water saturation, germination, drying, roasting, steaming, cooking, flattening, crushing, grinding, abrasion, extraction and others, which ultimately allow converting the original seeds into nutritionally adequate ingredients of various physical forms: gel, paste, flour, granulate, texturate, concentrate, isolate. The initial stage of the soybean seed conversion process is the water saturation by soaking in an aqueous medium. It is noted that when soybean seeds are immersed in water, the process of water saturation begins, the kinetics of which characterizes an increase in volume, a change in geometric parameters and an increase in seed moisture over time, taking into account controlled technological factors: temperature and degree of mineralization of water, and also depends on the biological characteristics of the soybean variety: seed size, shell permeability, physico-chemical properties of soy protein etc. This process was determined using equations describing the kinetics of water saturation of soybean seeds. The studies on the creation of approaches to understanding the multifactorial analysis of the process of water saturation of soybean seeds make it possible to control the expected result in targeted food design.

A promising direction for the development of the dairy industry is the deep processing of milk to obtain food ingredients for various branches of the food industry. Milk proteins in meat products bind moisture, strengthen the protein matrix and make it possible to obtain a stable water-fat emulsion. The purpose of the work is to obtain dry microparticulate whey proteins for implementation in sausage technology. Microparticulate whey proteins intended for drying were characterized by a high protein content (on average 80% in terms of SNF). The use of a chamber drying unit with convective heat supply was considered as an effective method for drying high-viscosity products. A study of the microstructure of the reduced microparticulate made it possible to establish that the structural elements of the product are not fully dispersed in the aqueous phase. In the microscopic preparation, the presence of both individual small microparticulate particles, fat globules, and lamellar complexes formed as a result of drying was observed. In order to develop recommendations for the use of microparticulated whey protein in the production of meat products, the influence of its dosage on the quality indicators of model minced meat was studied. The moisture-binding and moisture-holding capacity, as well as the yield of the finished product, indicate the positive effect of microparticulate in amounts up to 4%. The studied samples of the finished product were distinguished by a more delicate consistency in comparison with the control; there was no deterioration in taste, color and smell when adding microparticulate. The physical and chemical parameters of the resulting sausage product met the requirements of regulatory documentation: mass fraction of fat - 19.2%, protein - 12%, sodium chloride - 2.1%. The energy value was 223.3 kcal/100 g.

Currently, beer producers are faced with the problem of price/quality ratio when working with domestic malt and hops. Therefore, it becomes relevant to study technological methods that affect raw materials in order to regulate the quality indicators of finished products. A comparative analysis of the amino acid composition and aromatic profiles of young light beer from barley malt, obtained by fermentation with bottom and top yeast using various methods of decoction mashing, was carried out. The objects of the study were the following samples: 1 – mashing by decoction with an additional β-amylase pause, fermentation with grassroots yeast of the SafLagerW 34/70 race; 2 – mashing using the classic decoction method, fermentation with bottom yeast, race SafLagerW 34/70 (control 1); 3 – mashing using the classic decoction method, fermentation with top yeast, race SafAleT 58 (control 2); 4 – mashing by decoction with an additional β-amylase pause, fermentation with top yeast of the SafAleT 58 race. In the resulting samples, the mass concentrations of amino acids, esters and higher alcohols that influence the formation of the aromatic profile were determined. In samples of young beer fermented with lager yeast of the SafLagerW 34/70 race, it was observed that in sample 1 the ethyl acetate content was 20 mg/dm3, which is 2 times more than in sample 2. At the same time, when studying samples of young beer, obtained by fermentation with SafAleT 58 ale yeast, in sample 4 the ethyl acetate content was 49.1 mg/dm3, which is 2 times higher than control sample 3. Based on the results obtained, conclusions were drawn about the possibility of using single-decoction mashing with an additional β-amylase pause in the technology light beer made from barley malt.

In the traditional production of beer and wine, oak barrels have been used for several centuries as containers for the technological stage of maturation. In modern industrial production, working with oak barrels not only reduces productivity, but also eliminates the possibility of ensuring quality stability. Brewers and winemakers periodically face the need to develop new products with special organoleptic characteristics, such as light tones of oak aging in taste and aroma. This can be achieved through the use of oak barrels, and is not possible with the maturation process in stainless steel tanks. At the technological stage of beer and wine maturation, the final formation of the taste and aroma of the product takes place, therefore it is extremely important to choose the right technological modes and the necessary characteristics of the equipment. This article discusses the features of the beer and wine maturation process in stainless steel tanks and oak barrels. The changes in beer and wine that occur during the maturation process are described in detail, taking into account the material from which the container is made. A detailed description of the properties of the materials from which the equipment for the beer and wine maturation process is made and their influence on the formation of the product profile is given. The objectives of the beer and wine maturation processes are described. A comparison of modern materials with traditional ones that were used several decades ago, as well as their effect on the organoleptic characteristics of the finished product, is carried out. The advantages and disadvantages of each of the materials used in the production of beer and wine maturation equipment are revealed.

This work was carried out to study the possibilities of complex application of methods of gas chromatography, chromatography-mass spectrometry, capillary electrophoresis to determine the chemical composition of alcoholic beverages on the example of vodka Bereza. Gas chromatography method revealed: acetic aldehyde mass concentration of 4.18 dm3b.s., acetone 16.7 mg/dm3b.s., methyl alcohol 0.00119 vol. b.s. and 2 propanol 0.61 mg/dm3b.s. The mass concentration of acetic aldehyde was found to be higher than that of acetic aldehyde, which is 4.18 dm3b.s. against 3.0 dm3b.s. as regulated by the state standard. Possible reasons for the increased content of acetic aldehyde and acetone formation in vodka were established. The method of gas chromatography-mass spectrometry was used as a reference method, which confirmed the reliability of identification by more than 98 %, based on the analysis of the coincidence of library and experimental mass spectra. By capillary electrophoresis method it was found that the vodka sample contains chlorides, nitrates, formates, ammonium, potassium, magnesium, the mass concentration of which is less than 0.5 mg/dm3 each. In addition, citrates with a mass concentration of 2.32mg/dm3, calcium 4.11mg/dm3, sodium 14.33mg/dm3 and manganese 0.32mg/dm3 were detected. The study of ionic composition of birch sap used as an ingredient in the preparation of vodka showed that the mass concentration of chlorides is 7.52mg/dm3, sulfates 18.79mg/dm3, oxalates 0.24mg/dm3, formates 18.84mg/dm3, fluorides 2,02mg/dm3, fumarates 5.90mg/dm3, malates 16.60mg/dm3, citrates 315.72mg/dm3, glycolates 17.82mg/dm3, acetates 33.80mg/dm3, lactates 10.05mg/dm3, phosphates 26,38mg/dm3, ammonium 1,70mg/dm3, potassium 16,87mg/dm3, calcium 83,23mg/dm3, sodium 1,02mg/dm3, magnesium 18,93±14 % mg/dm3, manganese 5,21mg/dm3. The presence of citric acid with a mass concentration of 315.72mg/dm3 is not typical for birch sap and suggests that it was used as an acidity regulator during production. Thus, the reason for the increased content of acetic aldehyde and acetone formation in the studied sample could be the use of birch sap containing citric acid. The conducted study confirmed the expediency of using the methods of gas chromatography, chromatography-mass spectrometry and capillary electrophoresis in combination to study the composition of alcoholic beverages.

Kweik is a traditional Scandinavian yeast strain that has been used to brew beer in Sweden, Norway and Finland for thousands of years. This yeast has a high temperature tolerance, which allows it to be used at higher temperatures during fermentation. The use of kweik yeast in brewing is becoming increasingly popular among brewers around the world because of its unique properties. Kweik yeast can impart fruity and citrus notes, as well as other interesting aromas and flavors to beer. They are also able to carbonate beer quickly and very efficiently, making the production process faster and more convenient. Kweik yeast beer biotechnology allows brewers to create unique beers with different characteristics. This yeast can be used for both traditional beer styles and modern experimental recipes. Their high activity and ability to work at different temperatures make them an ideal choice for craft brewing. Kweik yeast beer biotechnology provides brewers with new opportunities for creativity and experimentation, which contributes to the development of the craft brewing industry and the creation of unique and interesting beers for craft enthusiasts.

The modern beverage market, including low-alcohol beverages, is characterised by the emergence of new types of products with a functional orientation. Specific properties and increased biological value are achieved by using raw materials that are not typical for the product. Sugar is one of the main raw materials in the production of kvass, it provides the necessary alcohol content in the drink, but at the same time significantly increases its caloric content. Products of sugar beet processing (juice and cake) contain a valuable complex of substances of the original raw material. The aim of the work is to study the possibility of using sugar beet juice (SJS) and beet pulp extract (BPE) in the manufacture of kvass. It was found that the wort based on EZhS is slower fermented in comparison with the wort from SSS, has poorly removable defects in flavour and aroma. Comparative analysis of the process of fermentation of wort on the basis of SCC by different types of yeast showed the advantage of beer yeast of low fermentation, in particular race S-23, over pressed bakery yeast. In the first case the biomass growth was 131 % in relation to the sample fermented with baker's yeast, the loss of dry matter was 1.2 times higher. The enzymatic activity of yeasts on wort from SCC and with the addition of leavening wort concentrate KKS (5, 10, 30 % by volume) was 9-36 % higher than in the control (wort from KKS and sugar syrup). In terms of organoleptic characteristics, the fermented base from SSS and KKS in the amount of 10 % and higher was close to traditional kvass. Thus, the replacement of sugar syrup with fermented base from SSS has a positive effect on the vitality of yeast due to the fullness of the nutrient medium, reduces the duration of fermentation, allows you to get a finished drink with reduced energy value, but enriched with biologically active compounds of native raw materials.

One of the ways to improve kvass production is the use of dry microorganisms in the technology. The work shows the possibility of using such dry microorganisms as "Saf-instant", "Saf-levur", "Fermipan brown", "Nevada" at the fermentation stage. Yeasts were used for fermentation of kvass wort obtained by infusion method on the basis of barley, unfermented rye and fermented rye malts. Yeast cultures were pre-watered for 1 hour before use, then introduced into the wort in the amount of 20 million cells/cm3. During the experiment the fermentation process was monitored by the reduction of dry matter in the fermented kvass, as well as the physiological state of yeast during the whole fermentation period. The duration of fermentation to the required dry matter content in fermented kvass (5.6-5.8%) was 15 hours for "Nevada" microorganisms, 18 hours for "Saf-instant" and "Saf-levur", 20 hours for "Fermipan brown". It was noted that all yeasts adapted to fermentation conditions rather quickly, on average in 3-5 hours, their active reproduction was observed. Yeast biomass increased on average by 3.5 times, high content of viable cells and cells with glycogen (up to 74-81%) was observed. The fastest growth of yeast biomass, including cells with glycogen, was observed in the case of baker's yeast "Nevada", a longer accumulation of yeast during fermentation was observed for the sample of yeast "Fermipan brown". The obtained variants of kvass had good organoleptic characteristics, quality indicators corresponded to the required standards. The proposed technology can be recommended for implementation in existing beer and soft drinks enterprises.

Currently, the Russian market offers a wide range of smoking tobacco products. Cigarettes are in greatest demand. However, for many reasons, including high selling prices due to rising excise taxes, and dissatisfaction with taste characteristics, cigarette consumption is declining. There is a partial transition of consumers to other types of products, with fine-cut smoking tobacco being an alternative and obvious choice. From fine-cut smoking tobacco, consumers independently make products (roll-your-own cigarettes) of the Roll Your Own (RYO) type without a filter, wrapping a portion of tobacco with special paper manually, combining different types of tobacco, using different papers, changing the mass of tobacco and the diameter of the product, creating a product that meets taste preferences. Considering that nicotine and tar carry a toxic load for the body of consumers, it is relevant to study the content of smoke components of fine-cut smoking tobacco products (rolled tobacco), which may depend on many factors (weight of the product, diameter of the product, properties of tobacco, properties of paper). In present article technological properties of different tobacco sorts: Virginia Gold, Burley, Immuniy 580 and tobacco blend made of these sorts were examined. Composition of papers for hand made cigarettes and their air permeability were analyzed. Effect of products’ constructive properties on contents of toxic compounds in the smoke (tar, nicotine) was studied. Correlation between cigarette paper air permeability and chemical composition of the smoke was experimentally found. Utilization paper with low air permeability increases nicotine and tar content in the smoke of final product. Increasing diameter and mass of the product also leads to increasing of tar and nicotine content.

Currently, in the world as a whole, solutions have been found to provide the population with cheap carbohydrates due to the mass production of cereals, root crops, as well as fats obtained from oilseeds. The current problem of hunger in some parts of the world is mostly related not to insufficient production of these products, but to their inefficient distribution. The intake of protein in the necessary quantities is required for the full functioning of the brain, immunity, a high level of performance and endurance. This article presents the results of determining the key functional and technological properties of soy, pea, sunflower and lupine protein isolates under various thermal conditions. Isolates of vegetable proteins produced in the Russian Federation were used as the studied samples. Sunflower isolate was inferior to soy and pea isolate in almost all parameters, surpassing pea protein only in its ability. This property gives sunflower protein isolate a competitive advantage over pea protein in those formulations where vegetable protein performs a stabilizing function. Lupin protein isolate had the worst functional and technological properties of all the studied protein preparations. Low moisture binding capacity and weak gelforming properties allow it to be used in formulations of meat sausages and semifinished products only in combination with other types of proteins (for example, soy), or with food additives. As a result, the protein content was determined, the presence of moisturebinding, fatbinding, fatemulsifying, gelforming abilities in the studied protein preparations was confirmed, a comparative analysis of the indicators was carried out, directions of use were proposed. All studied vegetable protein isolates have functional and technological properties that allow considering their use in formulations of meat sausages and semifinished products.

An urgent issue is to provide the population of Sierra Leone with high-grade food to maintain their health. The article presents the results of assessing the effect of vegetable plant ingredients on the quality of fish-vegetable food concentrates obtained using convective drying technology at a temperature of 110–120 0С; food concentrates from sardinella fish, obtained by us using a similar technology were taken for comparison. Dried minced fish was ground in a mill to a powdery state. Food concentrates are fine a powder ranging in colour from beige to orange depending on the ingredients used in its preparation. In fish and fish-vegetable food concentrate, compared to fresh fish, the amount of protein increases almost 5 times, in fish-vegetable food concentrate, compared to fish, there are more mineral elements. A comparison was made of the nutritional value and organoleptic characteristics of fish food concentrates from sardinella and fish – vegetable food concentrates with the addition of carrots and corn flour. To compare the nutritional value of the resulting food concentrates, proteins, fats and minerals were determined using generally accepted methods. Based on the results of assessing the nutritional value, it was found that by adding vegetable plants ingredients (carrots, okra, corn flour) to the food concentrate, the amount of dietary fiber, carotene, vitamins B, PP, E C and trace elements K, Ca, Fe, P, increases in the product, which ensures a comprehensive supply of essential macro – and micronutrients to the body. The resulting food concentrates can be used to make soups and sauces.

In the printing industry, the most common are offset printing and flexography. These types of printing have inevitable distortions in the reproduced image. Constant, inevitable distortion occurs due to the slippage of elastic surfaces in the contact strip during the printing process. In order to solve this problem, a full-scale experiment was conducted on printing register marks using technology developed and patented by Techkon. The experiment was aimed at studying the distortions that can occur when the plate and offset cylinders come into contact. As the surface of the plate and offset cylinders of printing machines, a rigid metal mold and an offset rubber-fabric fabric, which is a textolite, were used. As a result of the experiment, it was discovered that the distortion on these surfaces causes permanent and inevitable deformation of the raster dot. To describe this deformation, the classical Hertz contact problem was used, which is a widely used model in the field of contact mechanics. By approximating the obtained numerical values, a simple equation was obtained. This equation is practically useful for engineering calculations that can be used to introduce pre-emphasis on a rasterized original file. This, in turn, allows you to achieve a more accurate reproduced image in terms of matching colors, shapes and sizes of small details. This is especially important when products require high color and detail accuracy to ensure aesthetic appeal and functionality. High quality is in demand in the production of decorative elements such as wallpaper, laminate, paintings, and security printing -banknotes, stamps, excise taxes..

The propane-propylene fraction is widely used in industry, for example in the large-scale process of alkylation of benzene with propylene in the production of phenol-acetone. At the same time, the rectification concentration of propylene from the propane-propylene fraction produced at an absorption gas fractionation plant as part of a fluid catalytic cracking plant is of practical interest. In order to obtain a fraction with a high propylene content, it is shown that an additional distillation column can be included in the technological scheme of the FCC AGFU to separate propylene (propylene content 99.5% by weight) and propane (propane content 98.1% by weight) fractions from propane-propylene. fractions. The research was carried out using the Honeywell UniSim Design modeling system. The parameters of the fraction components were calculated using the Peng-Robinson method. To estimate the actual number of plates of the projected distillation column, the number of the optimal feeding plate and the corresponding phlegm number, the process of separation of propylene and propane fractions in the Short Cut Distillation column was simulated. The results obtained were reproduced on a distillation column containing 90 three-flow valve plates (the efficiency of the contact device was assumed to be 0.8). The optimal technological and structural parameters of the distillation column, which ensure a clear separation of propylene and propane fractions, have the following values: pressure of the top and bottom of the column Rer= 1600 kPa and Rniz = 1650 kPa; temperature in the condenser Tkon = 38.87 °С and in the reboiler Treb =48.52 °С; phlegm number R = 11; power plate Np =34; the distance between the plates is 500mm. The temperature profile of the column height is given. The rectification column model can be used to evaluate the operating and structural parameters in its industrial design. The inclusion of the proposed column in the technological scheme of the FCC AGFU will allow additional economic benefits to be obtained at the enterprise.

By the process of isomerization of light gasoline fractions, valuable components for environmentally friendly gasoline are synthesized. The products of the isomerization reaction, along with the target high-octane hydrocarbons, contain low-branched C6 hydrocarbons, the presence of which reduces the octane number of the isomerizate, therefore, in industrial conditions it is advisable to separate them from the reaction mass in order to recycle them into the reactor feed stream as one of the initial reactants of the process. In industrial conditions, low-branched paraffin C6 hydrocarbons.they are selected in a deisohexanizer column by a side run. The difficulty of separating the isomerizate components is explained by their relatively close boiling points. The work optimizes the technological mode of operation of the deisohexanizer column in order to maximize the extraction of these components into the recycle. The research was carried out using the Honeywell Unisim Design modeling program. The thermodynamic properties of the flows were calculated using the Peng-Robinson method. The calculations performed have established the technological parameters of the column, which ensure almost complete extraction of normal hexane and methylpentanes in the lateral shoulder strap in the amount of 99.99% by weight and 99.72% by weight. Accordingly, the structural parameters of the deisohexanizer column did not change. The achieved increase in the amount of raw hydrocarbons in the lateral pursuit makes it advisable to use an additional deisopentanizer column in the technological scheme of installation in order to remove isopentane from the raw materials of the isomerization reactor unit. A fragment of the technological scheme of the installation with the inclusion of a deisopentanizer column with its optimal technological and structural parameters is presented. The total calculated effect of the proposed solutions in the form of an increase in the octane number of isomerizate was 1.9 points.

The problem of sexual differentiation of plants has always occupied a central place in the study of their biological characteristics, since the process of plant sexualization controls the quantitative and qualitative aspects of the formation of gametes and, ultimately, seeds. Seed production, in turn, determines the evolutionary fate of the species. Various chemical compounds are among the factors that change the plant sex in one direction or another. The question of the effect of pre-treatment with a cobalt complex compound on the sexual differentiation of plants is not covered in publications. The process of sexualization of plant organisms serves as one of the possible ways to increase plant productivity, therefore, the relevance of managing this process is obvious. The influence of pre-sowing chemical treatment of seeds on the process of sexual differentiation, growth and productivity of prickly-seeded spinach (Spinacia oleracea L.) was studied using generally accepted methods of conducting field experiments with annual herbs in field and laboratory conditions. The conducted studies allowed us to establish that with a decrease in the number of leaves and their size, the mass of spinach with female and male plants decreases in samples with pre-treatment with concentrations of dimethyl sulfoxide cobalt (II) chloride 0.05% and 0.1%, which indicates its inhibitory effect. The same concentration causes a gender change in spinach populations to the female side. It was also shown that the minimum concentration of 0.01% does not affect the morphological characteristics of spinach, except for the number of leaves of female plants, but increases the seed productivity of spinach. It was determined that with an increase in the concentrations of dimethyl sulfoxide cobalt (II) chloride to the values of 0.05% and 0.1%, the viability of pollen decreases sharply. The obtained data show that the biological and morpho-physiological characteristics of prickly-seeded spinach vary depending on the concentration of the complex compound of cobalt (II). The dynamics of changes in seed productivity is also in a certain dependence on the experimental factor. The study of the effect of pre-sowing treatment of Spinacia oleracea seeds with dimethyl sulfoxide cobalt (II) chloride on the process of its sexual differentiation allows, with further accumulation of experimental material, to predict the productivity of this plant for practical use as one of the most common and nutritious types of vegetable greens.

The environmental crisis of textile waste in the globe has increased due to the growth of fashion show, industrialization, and demand increment. Despite the Huge amount of textile waste its utilization has not been performed yet except for a little investigation. The present work emphasized the mechanical and permeability character of polymer synthesis of TGGA composites(textile waste, gelatin, glycerol, and acetic acid), fixed at 15% w/w of gelatin, 7 ml glycerol, 6 ml acetic acid through the 2.5% w/w, 5% w/w, and 7%w/w of the amount of cellulose waste. Thereby, the tensile strength of TGGA2 composite showed higher than TGGA1 and TGGA3, due to uniformity distribution of the amount of the textile cellulosic waste. Nonetheless, the elongation at break and water vapor permeability were decreased with the increased amount of the textile waste. Morphological structure of the synthesized composites such as cotton fibers and matrices were visible, rough and non-void area in all the samples. Besides, incorporation of the plasticizing agents confirmed that the TGGA – composites displayed better extensibility and flexibility compared to non-plasticizing composite films currently reported in the literature. Importantly, the produced composites exhibited a functionality equivalent with original packaging materials, which were convectional and natural polymers.

An apparatus (separator) for the preliminary separation of hydrocarbons, which removes part of light hydrocarbons and partially a fraction of light gasoline, or a column for partial oil refining K-1, can be included in the scheme of primary oil refining units. Preliminary fractionation in these devices is essential for the resource saving of the enterprise, since such schemes ensure a reduction in heat consumption for heating crude oil before fractionation in the main atmospheric column. The efficiency of the K-1 column is influenced not only by the quality of oil, technological modes and structural parameters of the apparatus, but also by the evaporating agents used. The paper shows the possibility of using its distillate in the K-1 column instead of water vapor with the organization of heat recovery by column flows and compares the achieved performance of the apparatus using these evaporating agents. The research was carried out using the UniSim Design modeling system. A comparative assessment of the use of various evaporating agents was carried out taking into account the quality and yield of fractions from the top of the K-1 column. The results of the computational experiment showed that the sensitivity of the K-1 column (fractional distillate composition) to varying the temperature of the recirculating distillate supplied to the column to 160 °C is low, that is, there is no noticeable change in the fractional composition of the distillate, and at temperatures above 160 °C the composition practically does not change. The appropriate amount of distillate recycled into the column as an evaporating agent is ~ 1% by weight. from the consumption of raw materials. The calculated temperature curves for the height of the column have a similar characteristic appearance, although the temperatures of the top and bottom of the apparatus (69.8 °C and 226.1 °C) differ from the corresponding column temperatures using water vapor (54.6 °C and 187.1 °C). When using the distillate of the column as an evaporating agent, a clear partial oil refining is achieved, there is no "humidification" of the output streams and an increase in the content of nk-180 °C fractions in the distillate stream is observed. The latter is important for technological schemes that use a gasoline secondary distillation unit for fractions nk-80°C, 60-90 °C and 80-180 °C. To heat the distillate before it is fed to the bottom of the K-1 column, heat recovery by the flows of the main atmospheric column is possible.

The isomerization processes of paraffin hydrocarbons ensure a reduction in the content of aromatic and low-octane hydrocarbons in gasoline. The octane number of a commercial isomerizate largely depends on the clarity of separation of the components of the isomerization reaction mass and the degree of recirculation of non-converted paraffin hydrocarbons of normal structure. The reaction mass of the technological installation for low-temperature isomerization of the light gasoline fraction PGI-DIH, together with the target products, contains low-branched and normal hydrocarbons, in particular, up to 12% by weight of n-pentane is present in the industrial isomerizate, which degrades the quality of the commercial isomerizate due to its low octane number (RON=61.7). One of the flows of the technological scheme forming the isomerizate flow from the installation is the distillate of the deisohexanizer column, the content of n-pentane in which is up to 14.6% by weight therefore, in industrial conditions, it is advisable to extract it from the distillate of the deisohexanizer with subsequent recycling into the raw material stream. The paper proposes a change in the technological scheme of a low-temperature isomerization installation in order to maximize the extraction of raw hydrocarbons from a stable isomerizate by including a system of two additional distillation columns Cadd and DP. The research was carried out using the Honeywell Unisim Design modeling program. The calculations performed show the appropriate technological modes of operation and structural parameters of the columns: the Cadd column contains 61 three-flow valve plates, the pressure in the column Pbot = 245kPa and Ptop = 196kPa, the temperature Treb = 81.7 °С and Tcond = 47.9 °С; the DP column has 60 two-flow valve plates, the pressure Pbot = 400kPa and Ptop = 200kPa, temperature Treb = 83.4 °С and Tcond = 45.5 °С. The proposed technological scheme provides almost complete extraction of n-pentane (99.9% by weight) from a stable isomerizate with a simultaneous increase in its octane number by 2 points.

Currently, highly oxidized carbon black is in demand in the production of elastomers, since commercially produced furnace carbon black contains a small amount of oxygen-containing groups. A highly active filler can be obtained by modifying furnace carbon black using strong oxidizing agents such as nitric acid, ozone, hydrogen peroxide, etc. Using an elastomeric composition obtained by liquid-phase combining an aqueous dispersion of ozonolized carbon black P324 with styrene-butadiene rubber SKS-30ARK at the isolation stage made of latex using ultrasonic influence, reduces the mixing time at the stage of manufacturing rubber compounds by more than 51%. It has been shown that vulcanizates based on an elastomeric composition obtained by liquid-phase combining an aqueous dispersion of ozonolized carbon black P324 with SKS-30ARK rubber at the latex stage have higher strength properties in comparison with vulcanizates obtained by traditional “dry” mixing of rubber with furnace carbon black P324. It was revealed that emulsifying latex components adsorbed by nanodispersed carbon black contribute to the stabilization and dispersion of rubber compound ingredients. It has been established that the exclusion of stearin from the composition of rubber compounds not only reduces the production time of rubber compounds, but also contributes to the production of vulcanizates with higher strength properties, which apparently indicates an excessive content of emulsifying agents in the elastomeric composition. Achieving increased physical and mechanical properties of vulcanizates based on an elastomeric composition, obtained by liquid-phase combining an aqueous dispersion of ozonized carbon black P324 with SKS 30ARK rubber at the latex stage using ultrasonic influence, requires adjustment of the composition and vulcanization modes.