In conditions of serious workload of domestic enterprises, especially repair and restoration centers and workshops, improving the process of various machines and technologies for their restoration becomes a particularly important task. Thus, at the present stage, the creation of new technologies that provide high-quality restoration of worn surfaces of parts, as well as the creation of composite coatings with the necessary performance properties, is of particular relevance. From an economic point of view, this issue is very acute within the framework of the state import substitution program, since, as practice shows, the service life of restored machine parts reaches the level of new ones, while the cost of such parts is several times lower. The paper presents the results of research aimed at obtaining technological modes of plasma spraying for both helical and cylindrical surfaces of a part (screw) during its restoration. A correlation analysis of the obtained data on the effect of spraying modes on coating adhesion was carried out in order to identify multicollinear relationships. A regression analysis was also carried out, as a result of which equations were obtained that describe the effect of spraying modes on the adhesion of the coating. A graphical interpretation of the obtained dependencies in the form of desirability functions is presented, which made it possible to evaluate the nature and degree of influence of spraying modes on the adhesion values of the resulting coating. In addition, using existing software systems, ranges of uniform technological modes for spraying the working surfaces of the screw were obtained. The hardness and wear resistance of the coating were measured. The results of the study allow us to recommend technological modes with the prescribed composition of the spraying material for restoring worn surfaces of the screws of transport conveyors, which are very actively used in aircraft and mechanical engineering.

The centrifuge offered to the reader's attention is used in a wide variety of industries. From a technical point of view, it is characterized by an elongated, solid, high-speed rotor that results in a high separation factor. This tubular rotor machine is often used in the processing of liquid media with unique properties, for the purpose of their separation (with particles of 0.5-5 μm in size, with a volume concentration of solids of no more than 2%), as well as in cases where emulsions are difficult to separate; In food production – in the processing of fruit juices, bacterial broths. An important segment of the scientific and technical field, when the use of tubular centrifuges in practice, is the fractionation of suspended solids based on them, as well as in the dispersion analysis of highly dispersed and colloidal systems. At the same time, it should be emphasized that, although from the standpoint of optimizing the centrifugation process, the formation of a layer of sediment on the rotor wall, the problem studied here was raised in the works of such scientists as Sokolov V.I., Becker E., Aleksandrov O.E. and others, it has not yet been sufficiently worked out. In this article, on the basis of the scientific position on the given motion of a particle with the so-called critical diameter in a thin-layer liquid flow, a method of step-by-step fractionation of polydisperse powder suspended in liquid in the rotor of a tubular centrifuge is proposed in order to isolate particles of a given size from it. Numerical simulation of the fractionation process is carried out on the test crushed material, which can be used in practical conditions.

The article discusses the identification of vegetable protein additives used in the meat industry using histological methods. The supplements tested were Soy Protein Isolate Powder 90%, Pea Protein Powder 80%, and Rice Protein Powder 80%, which were provided by Summit Ingredients Co., Ltd. (China). Samples of minced chicken breast were prepared; 0.2 g of dry additive was added to 10 g of minced meat. Histological samples were prepared using standard methods. Staining was carried out with different groups of dyes specified in regulatory documents. Each sample was stained with the following dyes: hematoxylin-eosin; hematoxylin-eosin with additional Sudan III staining; hematoxylin and Sudan III. As a result, a catalog of microphotographs of these additives was compiled. Rice protein fragments have the shape of polygonal lumps with a heterogeneous structure without holes. They stain only oxyphilically with eosin. Soy isolate fragments have a variety of shapes with rounded outlines with a hole inside. They perceive hematoxylin and stain basophilic. Pea protein fragments are characterized by more rounded shapes, also with a hole inside. They perceive hematoxylin and turn purple. In this work, we encountered a discrepancy between the tinctorial properties of soy isolate and pea protein and regulatory documents, which makes further research on these additives relevant. Soybean and pea food additives, which belong to the same family, demonstrate similar morphological and tinctorial properties, which complicates their histological identification and requires additional genetic research methods. This makes it possible for unscrupulous manufacturers to use pea protein as a counterfeit additive, since PCR studies most often examine soybean DNA.

The paper considers the trends in the development of technological design of electromembrane separation methods, a dynamically developing technology characterized by high efficiency, ease of operation and maintenance. To date, research on the technology of electromembrane separation is carried out both to optimize and improve the characteristics of standard elements, and to develop and implement new materials and processes. Four main vectors of development of electromembrane separation technologies have been identified. New approaches and techniques for the electromembrane separation of industrial solutions, including the widespread introduction of mathematical modeling to describe processes occurring in apparatuses, on anion-exchange or cation-exchange membranes, and changes in current density in the apparatus. The improvement or development of new electromembrane devices and devices, the result is an increase in the area of contact, which is proposed to be achieved either by changing the shape, number of membranes or their porosity and roughness. The development of new types of membranes and materials for their manufacture, which change the structure and physico-chemical properties of membranes, includes the introduction of various components into the composition of membranes (carbon quantum dots, metal oxide nanoparticles, etc.), physico-chemical effects on the membrane, changing it at the stage of formation. The integration of membrane separation and electrochemistry has led to the development of electrically conductive membranes, which include carbon nanomaterials with excellent electrical conductivity and stability. The purpose of research in this area is to reduce membrane contamination. Membranes with electrochemical action can decompose small organic pollutants in a timely manner, the mechanisms of action on which are absent with conventional membrane separation.

The results of any experiments are accompanied by errors due to measurement inaccuracy and the influence of uncontrollable factors. This means that when conducting and using the results of experiments, it is necessary to be able to establish the accuracy of the solutions and conclusions obtained. This is especially important when searching for optimal conditions, since optimization problems are poorly conditioned and are very sensitive to measurement and calculation errors. This work is devoted to the study of the sensitivity of statistical optimization models obtained on the basis of the regression equation and used in the study of food technology processes. For an abstract optimization problem, the coordinate of the extremum point was considered as some random variable, the value of which varies under the influence of experimental errors. As a result of the research, formulas for the function and density of distribution of this quantity were obtained. They allow you to calculate the confidence interval of the optimum position. Using data from a literary source as an example, it is shown that even with satisfactory statistical characteristics of the constructed regression equation, the coordinate of the extremum point can vary within a very wide range - more than 100% of the found estimate. Measures are proposed to increase the statistical stability of the solution to the optimization problem by shifting the planning area to the expected vicinity of the optimal point. Using the constructed distribution laws, numerical estimates of the degree of narrowing of the confidence interval of the coordinates of the extremum point after such a shift were obtained. The achieved effect is demonstrated using an example of an optimization problem from a literary source. In addition, it was also found that when constructing a quadratic regression equation in the optimal area, regression significance indicators may deteriorate compared to models built for a remote planning area. Therefore, when experimenting in the optimal region, it is especially important to reduce the influence of experimental errors, for example, by increasing the number of parallel experiments

In the alcohol industry of Russia, more than 15 million tons of secondary raw materials are used inexpediently. The integrated use of production waste and by-products of processing of plant raw materials will provide additional reserves and sources of nutrients. The purpose of this study was to determine the main parameters of the technological process of obtaining flour from dried distillers grain-frut with solubles possibility of its use as a food ingredient. The technology being developed for processing waste into food products was considered as a continuation of the main technological scheme for obtaining dry bard. The result of the research is the improvement of existing processing stages, as well as the development of new technological parameters for drying, grinding and fractionation of dried distillers grain with solubles (DDGS). Research has shown that the technological parameters of the centrifugation stage in the technology being developed will not differ from traditional technology and will depend on the technical equipment of the enterprise. The wet cake was dried to a humidity of 6%. This is lower than in traditional technology (10%). Based on the data obtained, it can be concluded that the drying mode at 65 °C is preferable, since the specified parameters of the finished products are achieved at the optimal duration of the process. The milling of dried distillers grain-frut with solubles is carried out in two stages. The purpose of the first stage is the grinding of large conglomerates of dried grain and fruit pulp. In the second stage, the pre-milling fraction is sent to a knife mill with an installed shell with a hole diameter of 0.45 mm. The resulting flour from dried distillers grain-frut with solubles is sorted by size using a sieve with a hole size of 0.25 mm. The passing fraction with a yield of 60–70% is flour with particle sizes from 0 to 0.25 mm. The upper fraction obtained in sieving is large particles of flour ranging in size from 0.25 to 0.5 mm with a flour yield of 30-40%. If necessary, re-grinding this fraction will produce flour with a smaller particle size.

The study presents the results of studying the nature of the distribution and establishing general reference values for individual consumer characteristics of white beet sugar in four categories: extra, TC1, TC2, TC3. The selections included samples of white sugar produced in the period from 2016 to 2022 by 58 beet sugar factories in Russia. The consumer characteristics considered were color in the solution, turbidity of the solution, ash and calcium content from the standpoint of the requirements of manufacturers of confectionery products and shelf-stable drinks. The following consumer characteristics were considered: color in the solution, turbidity of the solution, ash and calcium content from the standpoint of the requirements of manufacturers of confectionery products and long-life beverages. Monitoring data of these characteristics were processed using mathematical statistics methods. Visual analysis of the distribution graphs of monitoring data showed the proximity of the absolute values of empirical and theoretical frequencies characterizing the degree of manifestation of the normal law. The result of testing the null hypothesis of compliance with the normal distribution based on the Kolmogorov-Smirnov test gave a positive result for all consumer characteristics in the four sugar categories, with the exception of calcium content in white sugar of TC2 category. Reference intervals for the considered consumer characteristics of white sugar have been established. A relative increase in their values in the context of sugar categories in relation to sugar of a higher previous category was revealed. The highest growth was noted for sugar of TC3 category in relation to sugar of TC2 category – from 159 to 207%; for sugar of TC2 category in relation to sugar of TC1 category, the increase ranges from 143 to 228%; the growth for sugar of TC1 category relative to the extra category is about 140%. A comparison of reference values with threshold levels of consumer characteristics in the production of confectionery products and long-life beverages was carried out. It has been shown that sugar in the extra and TC1 categories generally satisfies the requirements; individual batches of TC2 category sugar can be used in the production of confectionery products, with the exception of caramel; TC3 category sugar is technologically inadequate for these industrial consumers.

Flax seeds have been and remain in demand in the nutrition of the population of our country. They are valuable for their chemical composition and contain polyunsaturated fatty acids, protein, lignans, dietary fibers, and mucus. It is known that flaxseed flour can be added to various types of bread based on wheat flour in the range of 5-10%. The products may have a flaxseed smell and taste. This limits the output of such bread into mass production. The research examined the quality of rye bread with the addition of flaxseed flour of various qualities in an amount of 10%. Low-fat flaxseed flour of the Compass of Health trademark was added to the bread, as well as flour from flax seeds of the VNIIMK 620 FN varieties (typical fatty acid composition) and Y 117 (modified fatty acid composition). It was found that the largest amount of fat (8.1%) and omega-3 fatty acids (44.5%) is contained in rye bread with the addition of flax seed flour of the VNIIMK 620 FN variety to the dough. The excess of the proportion of omega-3 fatty acids in bread of this variant compared to the control (8.4%) was more than 5 times. The bread of the other variants contained about 25-26% omega-3 fatty acids. According to organoleptic and physico-chemical indicators, the quality of bread with flaxseed flour from seeds of the VNIIMK 620 FN variety was close to control and was the best in terms of aggregate indicators among the studied bread options

The issue of proper nutrition is becoming more and more relevant every day. A nutritious diet rich in vitamins and micronutrients helps improve the functioning of the body. The problem of increasing the nutritional value of products that do not contain artificial additives is currently relevant, especially for people leading a healthy lifestyle. A product has been developed using rapeseed cake. The composition of rapeseed cake indicates the prospects for its use in healthy and specialized nutrition. The composition of rapeseed cake includes proteins, fiber, polyunsaturated fatty acids (PUFAs), calcium, and magnesium. This material presents the results of the development and scientific research of the chemical composition of chips with the addition of rapeseed cake. The chips recipe was developed by replacing 10% wheat flour with rapeseed cake and 10% wheat flour with rapeseed cake and completely replacing sugar with starch. The study is aimed at athletes. The development is based on red sauce with the addition of rapeseed cake. Further research involves drying the sauce. The study used two methods of drying the sauce: in a combi oven and in an oven. In the resulting chips, the average content of calcium and magnesium in the samples was calculated. As a result, it was revealed that when drying in a combi oven, the magnesium content in sample No. 1 is 14% higher, and in sample No. 2 – by 20%, than when drying in an oven. Studying the calcium content, it was revealed that when drying in a combi oven, there is more calcium in both sample No. 1 and sample No. 2 - by 20% than in similar samples obtained by another drying method. It has been established that when drying in a combi oven, a greater amount of mineral substances is retained. Drying chips in a combi oven is not only less expensive, but also more efficient.

Modern trends in the development of the food market are characterized by an increase in the demand of the population for various types of flour confectionery products, including cupcakes, most of which have low nutritional value, high sugar content. The purpose of the work is to determine the effect of replacing a part of the wheat baking flour of the highest grade with whole wheat flour and flour from pomegranate seeds, butter with sunflower oil with the addition of olive, white sugar with high-sugar molasses on the quality indicators of cupcakes and their nutritional value. The control sample was a Stolichny cupcake made of premium wheat flour. The resulting products were analyzed 1–1.5 hours after baking for the following indicators: appearance, shape, surface character, taste, color, smell, bakedness of the products - organoleptically. It was revealed that the use of concentrators did not worsen the organoleptic and physico-chemical parameters of the prototype. It was found that the consumption of 100 g of enriched cupcake due to its chemical composition will ensure the degree of satisfaction of the daily intake of protein by an average of 19%, fat – 8%, carbohydrates – 14%, dietary fiber – 28%, minerals – 3 - 30%, vitamins - 2 – 39%. Thus, it is proved that the use of non-traditional types of raw materials increases the nutritional value of cupcakes and allows you to expand the range of products from wheat flour of the highest grade. The research results showed that the use of enrichment agents is economically justified. While maintaining high indicators of the organoleptic evaluation of the cupcake, acquiring functional properties, the economic efficiency of production can increase, therefore, the volume of product sales will increase.

An important controllable parameter in the sugar industry is the color of sugar due to different groups of coloring substances formed during technological processes in production. In the classical methodology it is supposed to use a combination of refractometry and photocolorimetry methods. The paper proposes to use a more modern method - digital colorometry using smartphones for registration and processing of the analytical signal. The proposed method includes a simpler and more express way of sample preparation of the studied samples. Five samples of sugar purchased in a retail network were used as objects of analysis. Three of them were lump sugar, two samples were crystalline sugar, one sample was cane sugar. According to the data obtained during the analysis, the color in ICUMSA units of two sugar samples meets the declared category, and two samples have values exceeding the norms of color in their category. Cane sugar is expected to have high color values. The results obtained are in agreement with the data obtained from the photocolorimeter. This confirms the possibility of using the proposed methodology to determine the color of sugar. Mobility of the system and simplicity of registration of colorometric characteristics in combination with expressiveness and cheapness determine the prospects of using this method not only in factory laboratories, but also outside laboratories, in storage and sales places. In addition, it should be noted the convenience of documenting and storing electronic images in the form of files, their statistical processing and transmission over the Internet to any laboratory or service.

The influence of low- and high-temperature treatments on the production of resistant starch was investigated. For the experiments, a starch suspension, modified with amylolytic enzyme preparations: Distizym BA-T and Distizym AG, was prepared from potato starch. Treatment of the starch suspension to obtain resistant starch was conducted at -18°C and in liquid nitrogen at -196°C. High-temperature treatment was carried out at 120°C for 15, 30, 45, and 60 minutes. The resistance of resistant starch was determined by the amount of reducing substances obtained after repeated treatment of the starch suspension with enzyme preparations at low and high pH values, assessed by the growth of lactobacilli. As a result, it was found that the greatest stability was exhibited by resistant starch obtained after autoclaving the starch suspension at 120°C for 15 minutes. On the nutrient medium supplemented with this sample, the highest growth of microorganisms was observed, which was 2 times higher than on the nutrient medium without the addition of starch suspension. It is important to consider this finding when including resistant starch in the formulations of functional food products. This is especially true for the preparation of fermented products based on grain or juice, where reducing substances play an important role in the preparation stages. Additionally, resistant starch can serve as a prebiotic, providing a nutrient-rich environment for intestinal microflora. Thus, the results of the study can be used to develop new and improve existing functional food products, taking into account their nutritional value and effect on the intestinal microbiota.

The article examines how the preservation of traditional values and their interpretation in a modern way contributes to the creation of food concepts that meet the desires and expectations of the modern consumer, the role of the visual aspect in creating an emotional impact on the consumer through the features of color combinations, textural contrasts and compositional techniques in culinary design. The research methods include conducting an experiment on the use of food design on the traditional dish “Tom Yam” and surveying an audience of 18–24 years old in the amount of 40 people. The respondents were asked questions related to their associative skills in the field of catering, the relevance and need for the use of food design. The study shows that the gastronomic market is constantly changing and evolving under the influence of new trends, consumer demands and expectations, flexibility in adaptation and innovation plays an important role for successful culinary projects. The study focuses on the importance of food visual appeal as a factor influencing taste perception and overall emotional consumption experience. The results of the study allow us to better understand the importance of the visual component in food design and its impact on consumer choice. It was revealed that the attractive visual component of a dish has a direct reflection on the perception of its taste and the overall emotional impression of consuming the dish. Color combinations play a key role in shaping associations and emotional responses among consumers, and textural contrasts in culinary design can significantly enhance the appeal and interest of a dish.

Organic polymers are used in all aspects of human life and are now recognized as important materials for society. To develop organic polymer materials, it is necessary to understand the structure of the polymer. Proteins are essential components of living matter belonging to the class of polyelectrolytes. They are the main polymers among organic substances and have a special complexity of structure. Protein macromolecules also have high mobility under changing environmental conditions. This makes it easier to create organic substances with new properties. Casein is a complex protein with a powerful amino acid composition. The results of experiments on the development of methods for changing the isoelectric point of milk casein protein in two accessible and technologically simple ways are presented. The first method is based on the use of water with an admixture of a modern nanomaterial - fullerene, which is a new allotropic modification of carbon isolated from the natural material shungite. A significant shift of the isoelectric point of casein to the alkaline region was noted, the mechanism of the observed phenomenon was proposed, and its practical significance for improving some technological stages in food production was determined. It was found that casein coagulation (IETB) was observed at pH =5.8 (the standard value of the IETB region is pH =4.6–4.7). The second method is based on the use of water pretreated with microwaves with a frequency of 2.45 GHz. The shift of the isoelectric point to the acidic side has been established. In the conducted tests, the positive charge in the electrostatic balance of macromolecules decreases and a reduced (pH = 3.2) value of IETB is observed. The mechanism of the observed phenomenon is proposed, the practical significance of the found technique for the production of whole milk products with an extended shelf life is determined.

Electrodialysis separation is increasingly used in industrial production. New technological processes, types of equipment, and components of devices are being introduced. Such work is expensive, time-consuming and requires working out. Errors in the operation of new equipment, when separating mixtures, can lead to emergencies, failure of device components or a complete shutdown of production. Therefore, it is proposed to use simulation and virtual simulators to simulate new technological processes, test equipment and train personnel. Virtual simulators provide an opportunity to work out the main parameters of the electrodialysis separation process, assess the nature of the processes taking place in the device, and the effectiveness of introducing new technologies without loading equipment and personnel. The developed virtual simulator simulates the operation of an industrial electrodialysis unit. The use of the simulator allows you to simulate the technological process in real time, change the basic parameters of the devices, set the input and output characteristics of solutions, evaluate the efficiency of electrodialysis equipment, work out a sequence of actions in case of emergency situations. An intuitive interface is used, and it is possible to obtain detailed background information at any stage of training. The developed virtual simulator is designed to train students, test knowledge and improve the qualifications of employees. The proposed training program in the form of scenarios can be adapted to the required speed of assimilation of information and the level of understanding of the material. The developed program can be used to assess possible malfunctions of production equipment, the causes of emergency situations during operation and when developing approaches to their elimination.

In this work, the electrochemical behaviour of bioelectrodes based on bacterial laccase Streptomyces carpinensis VKM Ac-1300 obtained using different immobilization methods was investigated. The bioelectrodes were formed by fixing the enzyme on the electrode surface by simple adsorption, by adsorption on the modified electrode by multi-walled carbon nanotubes and by covalent bounding of the enzyme by carboxyl groups with functionalized multi-walled carbon nanotubes. The orientation of immobilized laccase enzymes and their ability to direct and mediated electron transfer were assessed by direct amperometry at constant potential. It was found that, depending on the method of immobilization, from 5 to 10% of immobilized enzyme has the correct orientation and, consequently, the ability to direct electron transfer. At the same time, covalent bounding of protein on the surface of graphite electrodes modified with nanotubes leads to a more active direct electron transfer, an increase in the rate of oxygen reduction and long-term electrode stability. Thus, for bacterial laccase Streptomyces carpinensis VKM Ac-1300 the possibility of direct electron transfer at their immobilization by covalent bounding with carboxyl groups of multi-walled carbon nanotubes was shown. The developed bioelectrodes can be used as cathodes in biofuel cells.

Beet roots are a source of valuable nutritional components that have therapeutic and prophylactic properties and can be used as a raw material in the production of various types of food products. The biochemical indicators of the root crops of table beet varieties grown in the Amur region: Success, Detroit, Primorskaya 4, Tsilindra, Valenta and the hybrid Pablo F 1. The largest amount of sugar was found in the Primorskaya 4 variety (15,0%), titratable acidity in terms of malic acidity - in the Valenta variety (0,590%), vitamin C in the Detroit variety (10,90 mg/100g), dry matter in the Success variety (21,75%), ash content in the Cilindra variety (1,17%). The highest level of accumulation of coloring substances (betaxanthins and betanins) in beet roots was noted for the varieties Success (31,04% and 199,80%, respectively) and Valenta (26,56% and 169,91%, respectively). The resulting juice from beetroot variety Success, previously subjected to heat treatment, was added as a natural coloring and enriching component to the curd product in amounts of 1,0%, 1,5% and 2,0% by weight of the finished product. Organoleptic characteristics were determined in the obtained samples of curd products; the control was a sample without the addition of beet juice. Physico-chemical quality indicators were established in sample 2, which has the best organoleptic profile. In the finished product, the mass fraction of fat was 5,0%, the mass fraction of protein was 14,0%, sucrose was 3,26%, the titratable acidity value complies with the requirements of regulatory legal acts. Enrichment of various food products with food ingredients from beet roots will expand the range of products for therapeutic and prophylactic purposes.

Today, in the conditions of mini-breweries of various production capacities, the urgent task is the constant search and development of new non-traditional varieties of beer, their improvement in order to expand the range of drinks with various exquisite tastes and aromatic shades. Undoubtedly, these conditions are one of the elements of sustainable growth and success in the development of the brewing industry. Traditional hopping during the boiling of beer wort is inevitably accompanied by the loss of some aromatics, enhanced by the transformation of aromatic compounds during fermentation. The purpose of dry hopping is to infuse the beer with additional fresh hop flavor and aroma. Dry hopping is a cold infusion that not only increases the intensity of the hop aromatics, but also adds notes that are significantly different from those produced by late hopping during the boil. A necessary basis for obtaining new varieties of beer with unique and inimitable taste and aromatic characteristics is the use of certain aromatic varieties of hops added to drinks in a certain dosage in the required sequence, at various technological stages of their production and in various combinations. This article discusses methods for dry hopping beer at the stage of main fermentation and after its post-fermentation, provides methods and experimental equipment for preparing beer wort, fermentation and dry hopping, indicates the varieties of hops used and their dosage, identifies the organoleptic properties of beer samples prepared by different dry hopping methods hopping, a comparative assessment of the organoleptic and physico-chemical parameters of beer samples hopped in the classical way (during boiling of beer wort) is given.

The work studied the nutritional potential of horse meat pate with milk sauce. It is known that one of the promising options for expanding the raw material base of the meat industry is the involvement of horse meat in the production of specialized food products. In this regard, the goal of the research was to develop a comprehensive assessment of the protein composition of horse meat pate with milk sauce. The objectives of the work were: determining the content of the mass fraction of protein and the amino acid composition of horse meat pate with milk sauce, also determining the usefulness of the protein taking into account the amino acid score and calculating the balance coefficients of the amino acid composition and differences in the amino acid score. To determine the amino acid composition, reference data on the chemical composition of food products was used. The biological value of proteins was determined by calculating the amino acid score. As a control, we used the technology of the meat product “Chicken school pate”, which included blanched chicken meat, chicken broth, egg mass, butter, blanched carrots, sautéed onions, table salt, ground black pepper. The production technology of the meat product “Horse meat pate” was used as a prototype. It was found that the content of the mass fraction of proteins compared to the control in the experimental sample of horse meat pate with milk sauce was higher by 1.5%. When calculating the amino acid composition, it was revealed that horse meat pate with milk sauce contains the most leucine, 0.357 g per 100 g of protein, compared to other amino acids. It was also found that the developed horse meat pate with milk sauce has two limiting acids, which are contained in the smallest quantities - the first is methionine - 0.027 units and the second is phenylalanine - 0.032 units, and in the control - methionine - 0.740 and tryptophan -0.340 units, respectively. . It has been established that in the developed meat pate with milk sauce, the utilitarian coefficient is more controllable and this product will be better absorbed. Thus, an assessment of the complex balance of horse meat pate with milk sauce showed an increase in the balance of the product and a decrease in the content of amino acids in the product, which implies combining it with other products in the daily diet.

A promising direction in the technologies of functional food systems is the use of products of deep processing of plant materials with a high biopotential and proven therapeutic effect on the body. To fully realize the natural potential of bioactive plant materials in the human body, it is necessary to ensure their high bioavailability, as well as absorption efficiency. This condition can be achieved by combining plant components with biomasses of probiotic microorganisms in an active state, responsible for the most important functions in the body, including the synthesis and transport of necessary substances from the intestine to the blood. The article presents the results of a study of antioxidant activity, microbiological properties of a fermented milk drink based on a consortium of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains with the inclusion of partially defatted grape seed flour. There are presented data of chemical composition, antioxidant characteristics of grape seed meal. The study of the functional and technological properties of grape seed flour was carried out in various media, such as distilled water, curd whey, normalized mixture with a mass fraction of fat of 2.5%. The data obtained prove the possibility of using grape seed meal in food technologies as an alternative to the food additives used, which allows not only to improve the consumer properties of food products, but also to expand their functional properties. Based on the results of the study of organoleptic indicators, it was found that the product under development has increased consumer characteristics and can be recommended for inclusion in the daily diet of various categories of citizens, including those working in harmful and extreme conditions, subjected to antibiotic and chemotherapy, athletes.

Fermented milk drinks belong to a group of products that improve the functioning of the gastrointestinal tract, and can also be recommended as a preventive and therapeutic agent for a number of diseases. Currently, the priority task of the food industry is to create products with a balanced composition, most often with a combination of raw materials of various origins. However, additives added to fermented milk drinks can both improve its rheological properties and worsen it. The authors obtained a fermented milk drink with the following formulation and component composition: whole milk, skimmed milk, sourdough acidophilic lactobacilli "Narine", bifidobacteria B.bifidum, B.longum, lukuma powder. Lucuma powder is a source of carbohydrates, vitamins and dietary fiber. Fermented milk drink was produced using traditional technology. A special feature was the operations of preparation and application of starter cultures and lukuma powder. The finished fermented milk drink was cooled and packaged. It was stored at a temperature of (4 ± 2) ° C. Acidophilus with a similar mass fraction of fat was studied as a control sample. The prototype of the drink had a sour-milk, fruity taste and smell, slightly sweet, had a creamy color, uniform throughout the mass. In order to establish the effect of lukuma powder on the consistency of the finished drink and during storage, its rheological properties were studied. The viscosity of the prototype was increased by 30% compared to the control one. The consistency of the drink is stable during storage; homogeneous, moderately viscous, with a disturbed clot. According to the results of studying the dynamics of syneresis in a fermented milk drink with lukuma powder, the strongest connection with the clot was established compared with the control sample. The amount of serum obtained during the experiment in the experimental sample was two times less than in the control sample. This fact can be explained by the influence of lukuma powder on the rheological properties of the drink.

One of the fundamental factors in the formation of human health is its nutrition. That is why it should be correct, balanced and correspond to the peculiarities of the human body. A special place in the human diet is occupied by meat products, which have a high nutritional, biological, physiological value, as well as digestibility. To date, rabbit breeding is a promising area of animal husbandry, which can provide the meat industry with high-quality raw materials. Especially relevant can be considered the use of by-products of slaughtering rabbits: by-products, intestinal raw materials and internal fat. The amino acid composition was determined according to GOST 34132–2017 using the Shimadzu LC 20 Prominance liquid chromatograph by ion exchange chromatography with post -column derivatization of ningidrin. The results of the study of the amino acid composition of intestinal proteins showed the presence of all essential amino acids (%): Valin - 0.66; Leucin - 0.97; guileycin - 0.52; Treononin - 0.60; methionine - 0.29; Triptofan - 0.05; Lizin - 0.94; phenylalanine - 0.50. The amino acid composition of heads, paws, tails showed the content of essential amino acids in the composition of the proteins of this meat raw material. At the expense of application of by-products of slaughter of rabbits it is possible to increase volumes of highly valuable food, and also to reduce its cost price of raw materials and products. Recipes and technologies of original meat products of various assortment lines with maximum use of by-products of slaughtering and cutting of rabbits are substantiated and offered. On the example of crispy appetizer, meat and vegetable sausage, zeltsa, delicacy product - stuffed stomach, the prospects and feasibility of expanding the range of economy-class food products to meet consumer demand with high biological value are shown.

The production costs of growing trout associated with feeding with intensive commercial growth is 50-60% of all production costs, therefore, it is necessary that fish feeding give a high economic effect. Currently, due to the high intensification of commodity aquaculture, the costs of the production of commodity fish are increasing, and, as a result, they increase its cost for the consumer. Combageum enterprises are forced to search for new highly effective components for the production of compound feeds that provide the body with the necessary nutritional and biologically active substances, as well as high-quality proteins and fats. To do this, plant components are introduced into the composition of compound feeds, among which plant concentrates occupy the main place - grain after various processing, vegetable oils, etc. In this work, the effectiveness of the use of cold-pressed linseed oil in combination with white lupine that has undergone barohydrothermal treatment (BGTO), as part of a compound feed for rainbow trout (Oncorhynchus mykiss), where linseed oil replaced 65% of fish oil, was investigated. The comparison was made with the formulations: without the inclusion of white lupine with 50% replacement of fish oil with rapeseed oil and with pure fish oil. The use of linseed oil in combination with white lupine after barohydralthermic treatment has led to an improvement in fish-breeding and biological indicators, and has also reduced the cost of compound feed. The conducted hematological studies allow us to assert that there is no negative effect of linseed oil and white lupin barohydralthermic treatment on the physiological state of rainbow trout. The structure of the intestinal tissue in all samples had no significant morphological changes. The conducted research allows us to conclude that it is possible to replace fish oil in the composition of production feeds for rainbow trout by up to 65%.

Chemical spoilage of food products can lead to consumer rejection of the product. Therefore, the use of natural antioxidants is of wide importance and potential use to prevent oxidation of nutrients in food products and subsequently maintain the quality of the products and extend shelf life. The present work focuses on the evaluation of the antioxidant power of peppermint, ginger and rosemary. Peppermint extract showed a highest phenolic content (264.74±12.35 mg GAE/g) followed by ginger (101.31±0.89 mg GAE/g) and rosemary (126.58±0.67 GAE/g) while, while rosemary extract has a highest flavonoids content (169±0.11 mg/g) and the peppermint showed the least content (56.35±0.31 mg/g). The highest antioxidant activity presented by rosemary extract with IC50 = 24.5 μg/ml followed by peppermint extract with IC50:109.7 μg/ml) and ginger extract with IC50 = 536 μg/ml. HPLC profile showed 13 different phenolic compounds with high concentration of ellagic acid, rutin, p-hydroxybenzoic acid in rosemary extract. while ellagic acid showed the highest concentration in both ginger and peppermint extract. All tested extracts showed good antimicrobial activities against different pathogens with varying inhibition diameters. Peppermint, ginger and rosemary extracts have high potential for use in food production as natural preservatives.

The purpose of the study is to study the effectiveness of peppermint extract as a natural preservative for the shelf life of a semi-finished product. Peppermint extract showed a high content of moisture-retaining properties, where the addition of peppermint extract 0.05% and 0.1% had the highest WHC.  No significant difference was found between the sample treated with peppermint (PW>0.05), which reached the final pH levels of 5.98 ± 0.04 and 5.52 ± 0.06. The TBARS level showed slight changes in the range from the initial ones, peppermint was 0.36 and 0.38 - 0.84 and 0.81 mg MDA per kg of semi-finished product. Vegetable extract of peppermint, with the addition of 0.05% or 0.1% (by weight) It was more effective and significantly (р>0.05) slowed down lipid oxidation, the TBARS value in the positive control group with BHT was much lower than that of the control analogues and remained almost unchanged during the storage period. The assessment of protein oxidation showed significant differences (р<0.05) in peppermint at a concentration of 0.5 ppm (PW 0.5) and a concentrate of 1.0 ppm (PW 1.0), the carbonyl content values were 12.81±0.54 and 12.11±0.08. Thus, phenolic compounds probably protected the protein by slowing down the main initiating oxidation factors. In controlling the growth of microorganisms, starting with peppermint extract, during processing, PW 1.0 retained the number of microorganisms with a slight increase until the 12th day of storage. In addition, the low initial content of peppermint helped to maintain the indicators within the acceptable range until the 24th day of storage in the refrigerator (2×10⁶ CFU/g). At various concentrations, peppermint had high antimicrobial activity, a decrease in the amounts of microbial and other representatives had negative control, especially when treated with 0.2% and 0.5%. Semi-finished products with peppermint extract have received significantly high results and final estimates as a preservative. According to the organoleptic assessment, it can be said that significantly (PW>0.05) higher ratings for appearance and taste qualities were revealed compared to the formulations of color and aroma after processing.

African catfish is popular among domestic fish farmers due to the high yield of high-quality commercial products and inedible parts of the fish suitable for processing. The paper presents a comparative characteristic of the mass composition of parts during cutting and morphometric data of the hybrid offspring of the African clariid catfish Clarias gariepinus with parental lines - Mikhailovskaya and Tamanskaya breeds, grown to marketable weight in RAS conditions. A histological comparison of muscle tissues of fish in the experimental groups was also carried out. The results of the histological analysis of the tissues revealed a significant difference in the area of muscle fibers in females (by 27.1%) compared to males Clarias gariepinus. It is shown that the hybrid offspring have an increased growth rate (achieving a marketable weight of 1200 g in 10 months of cultivation) compared to the parental lines (weight 1100 g in 15 months of cultivation). It was found that hybrid females are significantly fatter compared to Mikhailovsky and Taman individuals. When comparing the technological indicators of fish, no significant differences were found between the groups at the processing stage. For further intensification of warm-water aquaculture in Russia, interbreeding hybridization of African catfish is a promising solution. The studies have shown that hybrid offspring significantly exceed parental lines in growth rate, while not inferior in weight, length, or in the yield of edible parts of the fish (carcass, fillet, etc.). Therefore, interbreeding hybridization, which shows successful results, is a promising direction in aquaculture and processing of African catfish.

Each person has trillions of bacteria, viruses and fungi living in and on them in numerous microbial ecosystems known as microbiomes. Gut microbes are responsible for how our bodies break down carbohydrates, fiber, protein and regulate body energy. These microbes influence the body's inflammatory response, stress resistance, neurological function, and even affect mental strength. Regular exercise is recommended by the World Health Organization to promote health and reduce the risk of many diseases, including mental illness, as well as increase longevity. These recommendations are based on evidence from multiple studies demonstrating the variety of pathogenetic pathways by which exercise improves health. With the advent of the ability to study the gut microbiome, influencing its taxonomic composition and metabolism through exercise serves as a subject of scientific interest. Improving the microbiome may help increase athletic performance and physical endurance and improve overall health. Consuming prebiotics and probiotics, eating a healthy and balanced diet, reducing sugar and fatty foods, increasing plant-based foods, reducing stress and increasing physical activity can all help improve the microbiome and increase endurance. Sport, through altering the microbiome, has beneficial effects on emotional well-being, digestive function, immune response, cardiovascular health and brain health. When physical activity decreases, the beneficial effects of the microbiome also decrease.

Bread made from wheat flour is a socially important food product that is in stable demand among the population. Over the past two decades, bakery technology has seen a trend toward the growth of mass-market products enriched with essential nutrients, taking into account consumer preferences. The most important property for consumers of bakery products, among others, is maintaining their freshness during storage. To enrich the recipe, a plant dispersion was chosen from sprouted peas of the Pamyati Khangildina variety and beans of the Lukerya variety, which are 1.2 and 1.6 times higher in protein content than pasteurized skim milk and the plant-based drink “Soy Milk” by 1.2 and 1.6 times, respectively. To optimize the dosage of the plant dispersion, its effect on the organoleptic, physico-chemical and structural-mechanical properties of the crumb was studied. Dispersion dosages of 10%, 15% and 20% by weight of flour were used. It was established that the use of a plant dispersion from sprouted grains of peas and beans in an amount of 20% by weight of flour in the wheat bread recipe has a positive effect on its quality indicators. There was an increase in specific volume by 3.0% and 3.3%, respectively, an increase in porosity by 2.6 and 3.0%, respectively, an increase in the overall crumb deformation (compressibility) by 20.11 and 26.43%, with - responsibly in relation to the control sample. The total organoleptic assessment score on a 100-point scale exceeded the control sample by 4.82 and 6.56 points, respectively. The use of a plant dispersion in an amount of 20% by weight of flour in the bread recipe also ensures the stability of physico-chemical parameters during storage for 72 hours. It has also been established that when consuming 100 g of bread, which contains 20% of a plant dispersion, a degree of meeting the daily physiological need for protein by 9.9%.

The article examines the role of the physical properties of soybeans in increasing the yield and quality of the product, which directly contributes to increasing the economic availability of soybeans on the market. The study highlights the importance of optimizing characteristics such as grain size, uniformity and moisture content, which improves processing processes and reduces production losses. It analyzes how stable physical properties of soybeans can reduce risks in agro-industrial production, increase resistance to climate change, diseases and pests, which ultimately helps to stabilize prices and make food more affordable for consumers. Special attention is paid to the importance of soybeans as a high-protein product in the context of global population growth and the need to increase production efficiency to ensure food security. Soy plays a significant role in improving the economic accessibility of food due to its high nutritional value and relatively low cost. As a source of protein, soy often serves as an affordable alternative to more expensive meat products, which makes it especially important for budget nutrition in low-income regions. It is concluded that further research and improvement of the physical properties of soybeans can significantly enhance its role in the economic accessibility of healthy nutrition on the world market, which opens up new opportunities for agronomy and biotechnology.

The paper substantiates the expediency of developing minced meat semi-finished products using composite mixtures based on vegetable raw materials with a high content of dietary fibers that have a beneficial effect on the human body and meat protein resources from secondary raw materials of the meat industry, which will expand the sector of minced semi-finished products and use protein-containing resources of the meat industry in the production cycle. To create a new formulation, a commercial preparation of apple fiber and a powdered semi–finished product from biomodified masha seeds were used as components for a protein-carbohydrate composite mixture for enriching chopped meat semi-finished product with dietary fibers and minerals. To modify the seeds of masha, germination was used for 48 hours at a temperature of 25°C. A powdered semi-finished product from fermented udder of cattle was used as a protein concentrator. To carry out the biomodification of the udder of cattle, grinding, treatment with the enzyme Protozyme C for 3 hours at a temperature of 55°C, drying and grinding were carried out. A protein-carbohydrate composite mixture (BUKS) has been developed on the basis of composites of plant and animal origin. Based on the study of the functional and technological properties of the meat system, the optimal dosage of BUCS was established, which was 12.5% while maintaining all properties at the level of 69-80%. The results of the research formed the basis for the development of the formulation of chopped semi-finished products - "Tender" cutlets. The conducted organoleptic evaluation of the developed samples showed that the protein–carbohydrate composite mixture significantly improves the sensory characteristics of the finished product. The calculation of the level of satisfaction of the daily need for nutrients when consuming 100 g of Tender cutlets showed that the developed product will cover the body's need for protein by 16.0%, fats by 9.4%, dietary fibers by 27.44%. Thus, the use of BUCS in the technology of minced meat semi-finished products will contribute to an increase in the nutritional and biological value of the final product

Effective processing of agricultural products using biotechnology methods is one of the global trends in the development of agriculture and the food industry. The use of pumpkin pulp in food formulations increases their biological value due to the micronutrient β-carotene contained in it, reduces the cost of products and increases shelf life. The main goal of the study was the selection of enzyme preparations and conditions for their use to improve the quality of the semi-finished product from pumpkin pulp Cucurbita spp. Fresh pumpkin fruits from the 2020-2023 harvest were used as research objects. consumer maturity level. It has been established that the gelatinization temperature of pumpkin starch lies in the range from 65 to 75 °C for all studied pumpkin varieties. When the heating temperature rises above 75 °C, the process of starch boiling begins, which is accompanied by a decrease in the viscosity of pumpkin puree. It has been shown that the most suitable enzyme preparations for targeted enzymolysis of the starchy part of pumpkin puree are α-amylase preparations Termamyl SC and Amylorizin at a dosage of 25 units amylolytic activity/g of raw material, ensuring complete hydrolysis of starch within 40–55 minutes. As shown by the results of a tasting analysis, after enzymolysis with amylolytic enzyme preparations, the taste of raw vegetables and the unpleasant starchy taste noted in native pumpkin puree became practically imperceptible, which proves the effectiveness of the proposed method of directed enzymatic lysis for improving the quality of the semi-finished product from pumpkin pulp. The presented research results make it possible to create the prerequisites for the industrial technology of processing pumpkin into semi-finished products with high nutritional and biological value due to low temperature effects on native raw materials, which will improve the organoleptic properties of the finished product, as well as preserve pumpkin carotenoids during processing

In this study sunflower seed cake produced on a screw press by cold pressing of dehulled sunflower seeds of confectionery-type sunflower was used as a raw material for obtaining of sunflower protein preparations. Ultrasonic treatment of the phenol-free cake was applied for improvement of extractability of proteins after the removal of phenolic compounds by treatment of dehulled sunflower press cake with an aqueous ethyl alcohol solution. Sonification was accomplished by the generator at ultrasound frequency of 22.00 ± 1.65 kНz with a duration of ultrasonic treatment from 5 to 15 minutes. Extraction of proteins was carried out in a mild alkaline medium with 0.1 % sodium bicarbonate solution with a hydro module of 1: 5 and temperature of 45 ± 2° C. Protein and dry matter content of protein extracts proportionally increased after 5–12 minutes of ultrasonic treatment with the formation of homogeneous protein extracts stable to solid phase separation and characterized by a lighter colour in comparison with the control sample not subjected to ultrasonic processing. However, after 15 minutes of ultrasonic treatment protein extracts lost uniformity with sedimentation of a solid fraction. Studies demonstrated that application of ultrasonic treatment prior protein extraction resulted in a growth of dry matter and crude protein content of sunflower protein extracts correspondently to the duration of sonification. This effect might be beneficial for an increase of protein yields in processes of manufacturing of light-coloured sunflower protein concentrates and isolates and for manufacturing of functional protein drinks from sunflower seeds. Additionally, it has been shown that sonication of sunflower protein solutions obtained after extraction of protein substances with 0.1 % NаНСО₃ solution and removal of insoluble residue significantly improved their sedimentation stability and resulted in a lighter colour of resulted protein solutions in comparison with a conventional treatment by a high-speed disperser. Such treatment might be used in processes of manufacturing of dairy milk analogues from sunflower seeds. 

When modernizing the control system for the tire vulcanization process at CJSC «Voronezh Tire Plant», it was necessary to ensure control and regulation of technological parameters, as well as control of the vulcanizer equipment based on a control controller. The structure of an automated control system was developed, temperature and pressure sensors, an actuator, input and output modules, as well as a SIMATIC S7-1500 control controller were selected. A project for an automated workstation for a vulcanization section operator for the SIMATIC 6АV6647–0АF11–3АХ0 touch panel was developed in the WinCC environment. As part of the project, information data channels were formed, mnemonic diagrams of tire vulcanization units were developed, logical dependencies for picking up and moving tires were implemented, as well as an algorithm for digital control of the temperature of the slabs during vulcanization (the controller programming was performed in the TIA Portal environment). At the same time, information about completed operations is archived, and emerging emergency situations are recorded. A synthesis of an algorithm for digital cascade pressure control (an intermediate controlled parameter) with steam flow with correction for plate temperature has been carried out. The settings of the digital controllers of the internal and external loops were calculated using optimization programs using the numerical gradient method according to the criterion of minimum integral-square error based on the discrete dynamic models of the channels of the control object obtained as a result of identification (according to experimental acceleration curves). Calculation using models showed a higher efficiency of the cascade control algorithm compared to a single-circuit scheme for stabilizing the temperature of the plates (temperature fluctuations during regulation decreased by 5-7 °C). The system has been put into operation.

The article discusses one of the most popular polymers today - low molecular weight polyisobutylene (PIB). Its production and economic purpose is revealed, and an analysis of the market for this polymer is carried out. Low molecular weight polyisobutylene is one of the most popular materials in manufacturing and can be used in various industries. Low molecular weight polyisobutylene is ideal for use in a variety of industries such as conveyor belts, sealing materials, adhesives, sealants, emulsifiers and many others. Low molecular weight polyisobutylene is also widely used in the production of elastomers, which find applications in the automotive, aerospace and oil and gas industries. Elastomers containing PIB are highly elastic and resistant to various types of influences, such as high temperature, petroleum products and other chemicals. The low molecular weight polyisobutylene market is one of the most dynamically developing in the world; the production capacity of PIB (low molecular weight, medium molecular weight, high molecular weight) is more than 1 million tons per year. The share of polyisobutylene imports in Russia today is 99%, and the share of suppliers who have stopped supplies to Russia due to sanctions in the total volume of imports is about 85% (1). The only manufacturer of high-molecular and low-molecular PIB in Russia is JSC Efremov Synthetic Rubber Plant, which produces about 4000 MT of polymer. Considering the large share of suppliers who left the Russian market, there was an urgent need to find alternative suppliers, as well as import substitution. The Russian low molecular weight polyisobutylene market is a competitive and dynamic sector that is currently experiencing increased demand from consumers. Taking into account the sanctions, the main supply region is becoming Asian, while Russian manufacturers are actively investing in the creation of domestic production of low molecular weight polyisobutylene. The Russian polyisobutylene market continues to grow, and the demand for this material remains stable.

To optimize the diopside synthesis process, it is necessary to study the phase transformations that occur as a result of the interaction of rice husk ash and dolomite at different stages of firing. Target. Study of phase transformations in the process of solid-phase synthesis of diopside to ensure its maximum yield. Methods. Complex differential thermal analysis (DTA), X-ray quantitative phase analysis (XQFA). Results. Using the DTA method, it was discovered that the DTA curve in the region of 621-761 °С shows an endothermic effect, with a maximum at a temperature of 740°C, associated with the decomposition of calcium-magnesium carbonate (dolomite) and the formation of calcium and magnesium oxides, with the release of carbon dioxide. Two exothermic effects are observed in the temperature ranges 982–1281°C and 1281–1345 °C, with corresponding maxima at 1152 and 1301 °C, characteristic of the transformation of calcium, magnesium and silicon oxides into calcium-magnesium silicate - diopside. The XRD method has shown that, indeed, when the initial components are fired at 1000 °С, the monticellite phase is mainly formed, a certain amount of unreacted silicon oxide remains, and the process of formation of diopside and ackermanite begins. When the firing temperature increases from 1100 to 1150 0C (the first exothermic peak on the DTA curve), not only the recrystallization of monticellite into diopside occurs, but also the separation of forsterite as a separate phase. The firing temperature of the initial components at 1300 °C (the second exothermic peak on the DTA curve) corresponds to the final transition of all silicates to diopside. Conclusions. The process of synthesis of diopside from rice husk ash and dolomite goes through the stages of dolomite decomposition with the formation of calcium and magnesium oxides, then the appearance of the monticellite phase, then the separation of forsterite as a separate phase. At a temperature of 1300°C, all previously formed silicates finally transform into diopside.

The development of materials based on thermoplastic starch is relevant when creating eco-safe packaging, as well as promising for obtaining functional materials in other industries. Starch is one of the most affordable and cheap natural polysaccharides, but the production of films and body products based on it is complicated by retrogradation processes, and technological methods of plasticization, crosslinking and compounding are necessary to solve this problem. The aim of the study is to develop a formulation for obtaining a starch-based film material with satisfactory physical and mechanical properties. The objects of the study were two types of starch – potato and corn, polyvinyl alcohol (PVA) and gelatin were used as binding polymers, and a mixture of urea and glycerin in various ratios was used as a complex plasticizer. The films were obtained by liquid-phase compounding of 5% starch solution and 5% binder polymer solution, followed by casting and dewatering in air. The strength parameters of the obtained films were determined according to GOST 11262-2017 (using a RM-50 bursting machine with StretchTest software), water solubility was assessed visually, sorption properties were assessed through swelling by weight (when exposed in a desiccator with water, t = 20 ° C). It was found that the use of the complex plasticizer "glycerin + urea" effectively reduces retrogradation processes in the production of films from starch (it is preferable to use potato starch due to the higher content of amylopectin, which increases the elasticity of films), the optimal content of the plasticizer is 30 wt.h per 100 wt.h. starch, increasing the amount of urea increases the strength of the material, the minimum amount of binder (polymer) is 20 wt.h. per 100 wt.h. starch, while the films acquire flexibility (resistance to fracture), fragmentation of films during exposure in water begins when the temperature reaches 60 ° C (before that, the films swell, but retain the integrity of the shape), the fragmentation rate is maximum for samples containing gelatin as a binder, the sorption capacity of experimental samples for water vapor reaches 120-200 wt.%, while samples containing PVA as a binder have a better moisture retention capacity