The investigation of the kinetics of mixing creamy vegetable spreads with a variable heat supply. The time of each of the periods of re-mixing. Stirring at a temperature of 65 °C optimum convective mixing period was 2.5 minutes. Convective mixing duration after the beginning of crystallization of the product (i.e., by stirring at a temperature of 30 ... 15 ° C) was 5 minutes. The second period at a temperature of 65 ° C was 2.2 min. Mixing diffusion time during 9 minutes to crystallize the product. The entire mixing process was conditionally divided into three temperature-time periods: 1 a period of intense agitation; 2 during product cooling to a crystallization temperature; 3 the product during crystallization. The investigations of the process at different speeds working body were to choose the best, to get good distribution of all components in the minimum time. The result was that the spread manufactured according to the proposed formulation meets the optimal mixing time stirrer speed is 150 rev / min (during intensive stirring), 10 rev / min (during cooling of the product to a crystallization temperature) and 15 rev / min during crystallization. The optimal mixing time using the dependence of the dimensionless concentration of a key component of the mixing time. The result was the optimum time for process spread 4.7 min at 65 ° C. Conducted research to determine the optimal mixing time in the crystallization of the product, it was 14 minutes. The increase in the mixing time required for uniform distribution of components in the mixture in small quantities.

Using scientificand practical experience and analysis of recent innovative activity on modernization of food concentrates production, a new variant of the energy-efficient processing of cereal crops using superheated steam and direct involvement in the cooking and drying process waste energy using the vapor compression heat pump was suggested. A method for production of cereal concentrates, which is realized using microprocessor control of technological parameters. According to the information on the processes of cereals washing, cooking, drying and cooling microprocessor provides regime parameters control under the restrictions due to both yield of cooked and dried cereal of high quality and economic feasibility. At the same time the amount of moisture is continuously determined in the recirculation loop formed by the evaporation from the cereals in the drying process. To implement the proposed method of cooked and dried cereals production it is offered to use refrigerationand compressor unit operating in a heat pump mode. The refrigerant to be used is khladon 12V1 CF2ClBr with a boiling point in the evaporator of 4°C and the condensing temperature of 153.7 °C. The use of the heat pump in the heat supply system of cooked and dried cereals production instead of electric heaters will reduce power costs by 1.72 times. The proposed method for the production and control of technological parameters in the field of the product acceptable technological properties will provide high quality cooked and dried cereals; an increase in thermal efficiency by making full use of the waste heat of superheated steam; the reduction of specific energy consumption by 25-30 %; the creation of waste-free and environmentally friendly technologies for cereal production.

An external recirculation loop was used as the method of increasing the concentration of dry soluble substances in the obtained extract. The objective of the research is to determine the value of the external recirculation index (KR), which provides the optimal conditions for the process carrying out. The results of the conducted research show the increase in the concentration of dry soluble substances in the extract if the external recirculation index increases. It is conditioned by the extension of the interaction between the processed raw mate-rial and the extract, as well as by the decrease in the surface tension of the extracting agent, which results in improving the conditions of its penetration into the pores of particles. Such an opposite property of recirculation as the decrease in mass transfer rate was also ob-served. It causes the significant rise of dry soluble substances losses while discharging extraction cake, which leads to the performance degradation. According to the analytical evaluation of the obtained results, the maximum process results are observed if KR = 1 (without recirculation) and KR = 2, the values of the optimality criterion are 5.02∙10-3 and 4.92∙10-3 % mass/W respectively. At the same time the operation of the apparatus with the recirculation loop at KR = 2 is characterized by 62%-increase in dry soluble substances concentration in the extract as compared to a pure extracting agent. The efficiency of recirculation at KR = 2 is proved by the saving of energy con-sumed on the evaporation of the extract obtained. The energy costs calculation for the production of 60l of 12 % mass dry soluble sub-stances concentration extract showed that if the initial dry soluble substances concentration is raised to 6 % mass (KR = 2), the amount of consumed saturated vapor is 104.1 kg less, which is 281685 kJ if the vapor specific enthalpy is 2706.29 kJ/kg.

One of the most promising oil crops in the Russian Federation is saffron. Camelina seeds contain from 26 to 46% oil, which is different from other oils rich in cruciferous gondoinic, linolenic and linoleic acids, and relatively low erucic acid, has a high content of the biologically active substances (sterols, carotenes and carotenoids, chlorophylls and tocopherols). The main task in the processing of oilseeds is the maximum extraction of oil with a high quality of the products obtained: unrefined oil, cake and meal. In conventional technology of oil, the raw material is subjected to repeated heating significantly. Proposed the following processing flow chart: camelina seeds were subjected to moisture-heat treatment beforehand in an extruder, and then hot-pressed to a screw press a single action, so that the oil content of the cake after pressing was 17-19%. When using an extrusion process is suppressed anti-nutritional properties contained in the seeds of camelina. Found that the oil obtained after the preliminary preparation of the extrusion as compared with the oil produced by traditional technology, comprises more tocopherols, phospholipids less chlorophyll, free fatty acids and peroxides. Thus, it has a longer shelf life, has good fluidity, easily refined.

To the salting process of fish many studies are devoted, both in experimental and in theoretical terms. Study of features of fish salting in historical terms can be divided into 3 groups. One group of researchers believes that osmotic pressure has a major influence during the salting process. Another group attributed this process to the influence of molecular diffusion. The third group considers that during this process takes place both osmosis and diffusion. Determination of the main characteristics (salinity, diffusion coefficients, time of salting, etc.) is a very time-consuming task. This leads to the idea of searching for innovative research methods. Current state of science, in addition to theoretical solutions points to the possibility to determine the basic characteristics of salting and applying methods associated with the interaction of ultrasound and electromagnetic radiation with matter. In our studies, we have been producing laser beam scanning of salt solution and fish meat thickness. Scattered radiation is determined by the salt concentration, diffusion coefficients, the size of the diffusing particles. This method is called a photon correlation spectroscopy. It has been applied in our work. The dependence of the scattered light intensity on the concentration of sodium chloride solution (brine) has been investigated. According to diffusion coefficient a diffusion in solution to herring skin a conclusion was made that salt solution obtains fractal structure and its size was determined. Also we determined diffusion coefficients depending on the temperature in the layers. The layers are brine-leather, leather, and herring meat thickness. The process of diffusion-osmotic equilibrium revealed at temperatures of 10-12 ° C. Suggested the possibility of higher quality of fish salting at low temperatures. On the basis of the selfsimilar solution of the differential diffusion equation, a formula for calculating time salting fish was obtained

The following article is devoted to the new technical facilities for food production, which technological chain of production process includes computer hardware as a part of the equipment used for body of semi-processed food preparation, blancher for hydrobionts and abrasive blender. For the whole group of the necessary equipment the principal schemes are designed, and the abrasive blender was tested during the experimental approbation to reveal the optimal design. The culinary fish pastes have already been produced in the enterprises in many countries for many years and they are particularly popular in Japan, Germany, Scandinavian and other country. In Poland the mixtures of fish pasted have become widely spread, and are used for production of portioned meals. These pastes may be blended into larger or smaller pieces. The aromatization process of such pastes is conducted with adding the liquid smoke, natural or synthetic fragrances. There is an increasing popularization of the use of flaxseed as a source of alpha-linoleic acid, high-quality protein, phenolics, fiber and minerals. Products with flax meal can be recommended for inclusion in the diet to make up for the deficit of polyunsaturated fatty acids, dietary fiber. In this regard, it is appropriate to use the semi-finished product formulations for the respective housings extruded snack food. The results of the conducted research could be used in the production of domestic extruded snacks, which have the form of the cushions with vitaminized dough body and hydrobionts stuffing if setting the special extrusion modes.

The theoretical presuppositions for the possibility of generalizing and similarity founding in dehydration and wet materials heating processes are studieded in this article. It is offered to carry out the given processes generalization by using dimensionless numbers of similarity. At the detailed analyzing of regularities of heat treatment processes of fish in different modes a significant amount of experienced material was successfully generalized on the basis of dimensionless simplex (similarity numbers). Using the dimensionless simplex allowed to detect a number of simple mathematical models for the studied phenomena. The generalized kinetic models of fish dehydration, the generalized dynamic models (changing moisture diffusion coefficients), the generalized kinetic models of fish heating (the temperature field changing in the products thickness, average volume and center) were founded. These generalized mathematical models showed also relationship of dehydration and heating at the processes of fish semi-hot, hot smoking (drying) and frying. The relationship of the results from the physical nature of the dehydration process, including a change in the binding energy of the moisture with the material to the extent of the process and the shrinkage impact on the rate of the product moisture removal is given in the article. The factors influencing the internal structure and properties of the raw material changing and retarding the dehydration processes are described there. There was a heating rate dependence of fish products on the chemical composition the geometric dimensions of the object of heating and on the coolant regime parameters. A unique opportunity is opened by using the generalized models, combined with empirically derived equations and the technique of engineering calculation of these processes, to design a rational modes of heat treatment of raw materials and to optimize the performance of thermal equipment.

Grain-crops are justly considered to be the staple food in Russia as well as all over the world. The specific feature is that postharvest processing of the grain and, above all, drying is an essential stage of providing products of high quality in the sufficient amount. The changes of the technological parameters of the drying process which take place over time, have a significant practical value in terms of monitoring the process and defining the modes providing the quality of the product as well as calculating energy demands necessary to carry out this process. Hereof, the quality of the product received is defined by minimum crack formation of rice grain after the process. The aim of the work is to get a mathematical model of hygrothermal mechanics of rice drying. On the basis of A.V. Lykov’s system of differential equations which describe the changes in moisture content, temperature and pressure, transition to the system of ordinary differential equations was offered which is based on drawing up balance of mass and heat during the process of drying. This approach does not consider the properties of moisture content and temperature within the material but takes into account their mean value. Using a simplified model of hygrothermal mechanics of rice drying that we have got enabled us to reproduce the process of drying in the conditions of minimum crack formation within the studied range (the temperature of the drying agent from 50 to 70 °C, speed from 2.3 to 2.8 м/sеk). The dependences we have got enable us to predict the quality of rice grain during drying.

The article is devoted to the mathematical modeling of the kinetics of ethyl benzene dehydrogenation in a two-stage adiabatic reactor with a catalytic bed functioning on continuous technology. The analysis of chemical reactions taking place parallel to the main reaction of styrene formation has been carried out on the basis of which a number of assumptions were made proceeding from which a kinetic scheme describing the mechanism of the chemical reactions during the dehydrogenation process was developed. A mathematical model of the dehydrogenation process, describing the dynamics of chemical reactions taking place in each of the two stages of the reactor block at a constant temperature is developed. The estimation of the rate constants of direct and reverse reactions of each component, formation and exhaustion of the reacted mixture was made. The dynamics of the starting material concentration variations (ethyl benzene batch) was obtained as well as styrene formation dynamics and all byproducts of dehydrogenation (benzene, toluene, ethylene, carbon, hydrogen, ect.). The calculated the variations of the component composition of the reaction mixture during its passage through the first and second stages of the reactor showed that the proposed mathematical description adequately reproduces the kinetics of the process under investigation. This demonstrates the advantage of the developed model, as well as loyalty to the values found for the rate constants of reactions, which enable the use of models for calculating the kinetics of ethyl benzene dehydrogenation under nonisothermal mode in order to determine the optimal temperature trajectory of the reactor operation. In the future, it will reduce energy and resource consumption, increase the volume of produced styrene and improve the economic indexes of the process.

in long audio recording is practically not studied. To recognize the audio signals and their counting were analyzed and used mathematical methods such as correlation analysis, fast Fourier transform, fuzzy logic. Looking at each method in turn, were selected for the parameters gives the best recognition results when using either method. Correlation analysis allows to draw conclusions about the number of cough moments for the selected standard. Fast Fourier transform allowed to allocate these frequency ranges, which are the only cough and do not get the noise was experimentally identified 6 of these ranges. The use of fuzzy logic has improved the analysis of sound recordings and allowed to make the choice of the cough moments with more certainty, but certainty of results to achieve and failed. Used fuzzy logic, which allows to expand the boundaries of recognition, allowing graded result in coughing may cough and noise. When analyzing the data obtained for each of the mathematical method, came to the conclusion that individually cannot be used. To achieve this goal it is necessary to compile a set of mathematical rules of inference that allow to recognize the sound signals with higher accuracy. Having considered the spectrogram of a sound clip, select the zone in which it is necessary to conduct an analysis to identify the similarity of sound recordings. The zones of cough have distinct values for each of the coordinates of the spectrogram. This allowed later when synthesizing inference rules use the exact values for the parameters of these rules. Under the resulting set of rules modified the developed software. Tested and received results.

In this paper we consider the problem of approximating the experimental values of the coefficient of attenuation of ultrasonic oscillations and the mass distribution of the fat globules in the milk and milk products. The analysis of experimental data in terms of the choice of the method of approximation was done. A approximating dependence is based on the solution of Pearson differential equations. The advantages of the proposed method for the type of approximation of the experimental data obtained. An algorithm for constructing a mathematical model describing the relaxation spectrum and mass distribution of the fat globules in the milk and milk products was implemented. As a result, a family of Pearson approximation curves of the experimental data shows the ability to qualitatively correctly describe the change in the distribution of the fat phase in the process of homogenization. It estimates the error of approximating dependence, which amounted to 18 %. It is shown that during of the process of homogenization of dairy products changes shape of the curve describing the distribution of the fat globules, in view of the fact that there is a local extremum, caused by the presence of the non-homogenized fat globules. The accuracy of the selected mathematical model is significantly reduced. At the same time, it loses its physical meaning and its parameters. To address the identified deviations in the proposed mass distribution of fat globules as a function with two modes. It is proved that the complexity of the model is not only doubles the number of its parameters, but also complicates the interpretation of measurement results in a control system, and makes it difficult to analyze the obtained parameters of approximation by decision-maker. As a result of approximation of experimental data suggested to use statistical moments of the distribution for problem decision.

For technical inspection of rubber products are essential methods of improving video scopes analyzing the degree of destruction and aging of rubber in an aggressive environment. The main factor determining the degree of destruction of the rubber product, the degree of coverage is cracked, which can be described as the amount of the total area, perimeter cracks, geometric shapes and other parameters. In the process of creating a methodology for assessing the degree of destruction of rubber products arises the problem of the development of machine vision algorithm for estimating the degree of coverage of the sample fractures and fracture characterization. For the development of image processing algorithm performed experimental studies on the artificial aging of several samples of products that are made from different rubbers. In the course of the experiments it was obtained several samples of shots vulcanizates in real time. To achieve the goals initially made light stabilization of array images using Gaussian filter. Thereafter, for each image binarization operation is applied. To highlight the contours of the surface damage of the sample is used Canny algorithm. The detected contours are converted into an array of pixels. However, a crack may be allocated to several contours. Therefore, an algorithm was developed by combining contours criterion of minimum distance between them. At the end of the calculation is made of the morphological features of each contour (area, perimeter, length, width, angle of inclination, the At the end of the calculation is made of the morphological features of each contour (area, perimeter, length, width, angle of inclination, the Minkowski dimension). Show schedule obtained by the method parameters destruction of samples of rubber products. The developed method allows you to automate assessment of the degree of aging of rubber products in telemetry systems, to study the dynamics of the aging process of polymers to obtain initial information for mathematical modeling of aging processes of polymers, to predict changes in the state of rubber products over time.

In connection with the transition of the educational system to a competence-oriented approach, the problem of learning outcomes assessment and creating an individual learning trajectory of a student has become relevant. Its solution requires the application of modern information technologies. The third generation of Federal state educational standards of higher professional education (FSES HPE) defines the requirements for the results of Mastering the basic educational programs (BEP). According to FSES HPE up to 50% of subjects have a variable character, i.e. depend on the choice of a student. It significantly influences on the results of developing various competencies. The problem of forming student’s learning trajectory is analyzed in general and the choice of an individual direction was studied in details. Various methods, models and algorithms of the student’s individual learning trajectory formation were described. The analysis of the model of educational process organization in terms of individual approach makes it possible to develop a decision support system (DSS). DSS is a set of interrelated programs and data used for analysis of situation, development of alternative solutions and selection of the most acceptable alternative. DSSs are often used when building individual learning path, because this task can be considered as a discrete multi-criteria problem, creating a significant burden on the decision maker. A new method of controlling the learning trajectory has been developed. The article discusses problem statement and solution of determining student’s optimal individual educational trajectory as a dynamic model of learning trajectory control, which uses score assessment to construct a sequence of studied subjects. A new model of management learning trajectory is based on dynamic models for tracking the reference trajectory. The task can be converted to an equivalent model of linear programming, for which a reliable solution methods are developed. To solve large-scale problems, you can use the control method with the predictable model.

The article presents a model of quality management processes, including milling enterprises using SCADA-systems. It is shown that the flour production in Russia is an important part of agriculture, because it ensures the production of staple food of people flour. Storing flour is an integral and important part of the overall process of making bread and bakery products. If stored properly the processes occurring at the same time in the flour, to a certain extent generally improve its quality. Ultimately, however, depending on the storage conditions for each meal reacts to different binning and consequently the quality of the finished product. In this regard, in the article the importance and necessity of the use of modern information technology in the production process. Presents the architecture of SCADA-system Trace Mode 5.0, internal and external software interfaces for data exchange, the editors for the implementation of individual controls, the functionality of the system to solve strategic problems in the milling, features Trace Mode 5.0 from other popular SCADA-systems. Developed software and hardware system based on SCADA-system Trace Mode 5 to process bulk storage of flour, to choose the best programming languages controllers and interfaces in the system. The basic levels of the control system for controlling the bulk storage of flour. It has been shown that quality management in the company provides collection, processing and analysis of information on the state of material flows and processes at all their stages.

The article discusses the different approaches to assessing the safety of confidential information-term for information and telecommunication systems of various pre-appreciable destination in the presence of internal and external threats to its integrity and availability. The difficulty of ensuring the security of confidential information from exposure to information and telecommunication systems of external and internal threats at the present time, is of particular relevance. This problem is confirmed by the analysis of available statistical information on the impact of threats on the security circulating in the information and telecommunications system. Leak confidential information, intellectual property, information, know-how is the result of significant material and moral damage caused to the owner of the restricted information. The paper presents the structure of the indicators and criteria shows that the most promising are analytical criteria. However, their use to assess the level of security of confidential information is difficult due to the lack of appropriate mathematical models. The complexity of the problem is that existing traditional mathematical models are not always appropriate for the stated objectives. Therefore, it is necessary to develop mathematical models designed to assess the security of confidential information and its impact on information and telecommunication system threats.

The conducted researches allowed to establish that intensive disintegration of a muscular glycogen leads to sharp decrease in size рН muscular tissue in the sour party that in turn affects a chemical composition and physic-colloidal structure of proteins therefore: resistance of meat of fish to action of putrefactive microorganisms increases; solubility of muscle proteins, level of their hydration which is water connecting abilities decreases; there is a swelling of collagen of connecting fabric; activity of the cathepsin (an optimum рН 5,3) causing hydrolysis of proteins at later stages of an autolysis increases; the bicarbonate system of muscular tissue with release of carbon dioxide collapses; predecessors of taste and aroma of meat are formed; process of oxidation of lipids becomes more active. As a result of accumulation dairy, phosphoric and other acids in meat of fish concentration of hydrogen ions of that decrease рН is result increases. Sharply shown sour environment and availability of inorganic phosphorus is considered the reason of disintegration of an actin-myosin complex on actin and a myosin which begins after 8 hours of storage, i.e. there comes the period of relaxation of muscle fibers and the period of permission of an numbness, and then the last stage of maturing of meat – deep autolysis. Thus, on the basis of classical ideas of biochemical changes of meat of land animals and summarizing the obtained data on posthumous changes in muscular tissue of fishes, it is possible to draw a conclusion that they have similar nature of regularity in comparison with muscular tissue of land animals, but their main difference is higher speed of course of autolytic transformations. It in turn leads to faster change of FTS of meat of fishes who are the defining indicators when developing assortment groups of products taking into account stages of an autolysis in meat.

Cottage cheese products holds a significant place among the dairy and milk-containing products. The range of products includes cheese: cheese, pastes, creams, cakes, etc. Such diversity can be attributed to their popularity among the population and benefit brought by the body from regular use. Curd protein is much better and easier to digest by the body than protein fish, meat or milk. Rich curd products lysine and methionine. Minerals contained in cheese products have a positive effect on bone formation and structure of tissues. The composition of curd products, in addition to cheese and dairy ingredients may include non-dairy ingredients origin. Today, for the production of cheese products use the most advanced technologies to further enrich its structure and significantly improve the nutritional value. Pine nut is widely used in the manufacture of many dairy products. But, in most cases, the production of dairy products as a filler used pine nut cake, which deprives the finished product valuable cedar oil. The authors proposed a technology for producing curd product with the addition of pine nuts and honey (pine nuts and fructose). Compatible with cream cheese filling insertion determined sensory organoleptic point scale. he optimum dosage of components: pine nuts – 5 %, honey – 10 % fructose – 7 %. Technological process of cottage cheese product is different from the traditional operations training components and their introduction into the finished cheese. Identify indicators of quality of the new product. Production of curd products thus expanding the range of dairy products functional orientation.

Proposed the use of feijoa as a filler for cheese products. Distinctive at-sign feijoa is a high content of watersoluble compounds in the fruits of iodine. According to their content feijoa can match with seafood, no plant does not accumulate a large number of iodine compounds (about 0.2 1 mg per 100 g of product). Feijoa is very useful for people living in iodine deficiency regions, as well as for preventers of thyroid diseases. The rind of the fruit is rich in antioxidants. The technology of GUT-goad product feijoa. Feature of the technology is that the finished cheese is made in the form of a mixture of filler pureed fruit pulp and sugar in a ratio of 1: 1, and the powder dry skin. Objects of research a filler in the form of syrup (pineapple guava pulp and sugar) and the rind of the fruit in the form of crushed dry cottage cheese. Compatible with cream cheese filling sensory determined by the following indicators appearance, consistency, color, smell, taste. Syrup dosage ranged from 1 to 10%, dry filler from 0.5 to 3.5%. A mixture of fillers were added to the finished curd product in the ratio of syrup fairies feijoa and dry powder peel 8: 1.5. Technological process of cottage cheese product is different from the traditional operations of preparation of fillers and incorporation in the finished cheese. Determined the antioxidant activity syrup feijoa 1,963 mg / dm3 . It was found that the cheese product is rich in antioxidants, iodine, which helps to eliminate free radicals from the body and strengthen health care. Herbal additive allows to obtain a product with a new taste characteristics. The shelf life of cottage cheese products 5 days.

The technology of curd product with the addition of pine nuts and honey (pine nuts and fructose). It is necessary to examine the fatty acid and vitamin composition of cottage cheese products, as well as conduct research component of the antioxidant properties of vegetable origin. Composition pine nuts unique. High oil is 63.9% of the core. When making pine nuts in curd product is enriched with the latest oil. The main difference vegetable fat (oil) of the animal higher content of unsaturated fatty acids. They cannot be formed in the human body and must be ingested with food. Held production curd cottage cheese product based on different mass fraction of fat. The relation of animal and vegetable oils in samples of cheese products: № 1 0.15: 1, № 2 1.3: 1, № 3 2.32: 1. The optimum ratio of animal and vegetable fats in the diet of modern man 70: 30, that is, the total number of entering the body fat (100-105 grams per day) of animal fats should be 70-75 g and vegetable – 30 g. Closest to the recommended norm ratio of animal and vegetable fats was the sample № 2. Sample number 1 and 3 further enriched vegetable fats, which also has a positive effect on curd products. Found an increase in the mass fraction of fat-soluble vitamins. The amount of vitamin E in the curd product increased 6 times in comparison with the cheese without additives. Studied the antioxidant properties of pine nuts. Determined the antioxidant activity of 3.92 mg / dm3 . Found that cheese product is rich in vitamins, antioxidants, and a polynomial-saturated fatty acids.

On the basis of studying nutrition African ostriches for different ages in zoos, nurseries and small farms evaluated the nutritional value and balance of each of the components of plant feed, providing the needs for normal growth of poultry, development and productivity, to increase body weight, to increase egg production, quality hatching eggs, meat quality, output and quality of the young. Currently, in most cases, bird feed by copying the natural food, but it is the species, age and seasonal specifics, ensure that in the conditions of the zoo, nursery and farm problematic. Therefore, to solve this problem, we proposed the formulation of plant feed for feeding African ostriches in a zoo, nurseries and small farms that promote bird health, increase the rate of feeding, increase egg production, increase their survival, as well as the possibility of replacing expensive raw mat erials at cheaper developed using the optimization program "Food Optima Expert". To sustain ostriches exchange energy feed should be not less than 260 kcal / 100 g, protein content not less than 16 %. The complex research to develop formulations of plant feed for African ostriches in a zoo, nurseries and small farms and the quality of their analysis may be of interest in the full feeding African ostriches. The proposed formulation can extend its range of multi-component feed with a sufficiently high biological, energy value, the balanced composition of essential amino acids, vitamins and minerals adapted for ostriches, as well as the possibility of replacing expensive raw materials at lower cost.

Wheat germs flour is protein-rich with a full complex of amino acids. Comparison of a chemical composition of flour from wheaten germs with different nuts types shows that they don't concede on a nutrition value, and in the vitamins content of both some macro and microcells surpass nuts several times. Thus, considering preference of consumers of natural products and the maximum exception of compounding of synthetic taste-aroma maker, a problem of formation of nut aroma in the final product made with nuts replacement takes place. In our work we studied influences of heat treatment on aroma formation of wheat germs flour with application of piezo-sorption of "an electronic nose". Various content of easily volatile organic compounds in an equilibrium gas phase over tests depending on conditions of heat treatment is established: most of them in aroma of test 2, the smallest – in tests 1 and 4. On intensity of aroma or the contents of separate classes of easily volatile compounds the test differs from test standard. It is found out on responses of separate sensors that the equilibrium gas phase over samples contains hydrophilic connections and water, the content of nitrogen-containing and specific (aromatic) connections, esters is essential. On intensity of aroma or the maintenance of separate classes of easily volatile compounds the tests differ from test standard. Thus for the tests 3, 4, 5 the content of high-polarity volatile compounds increases (including ketones, alcohols), the content of esters, acids decreases. On a ratio of separate classes of connections in an equilibrium gas phase noticeable influence of time of heat treatment on redistribution of connections of RGF for flour of germs of wheat is determined. Thus, the heat treatment duration influences wheat germs flour aroma. From the received results of "visual prints" of wheat germs flour of various degree of roasting, optimum time of heat treatment at which "nut" aroma appears ranges from 6,5 to 10,5 min. at a temperature of 150 °C is determined.

The article presents the results of studying the effect of using table salt, apple juice and citric acid on quality parameters of aerated dough and bread prepared by mechanical leavening. The wholegrain flour from chickpea seeds has been used to prepare dough. The amount of salt is in the range from 1 to 3 %, apple juice from 5 to 25%, citric acid 0.05 to 0.2 % over the weight of the flour. The working mechanism of recipe components on the process of foaming while kneading of the semi-finished products of chickpea flour has been identified. The increase of their amount leads to increase of active acidity of the test and brings the protein pH to isoelectric point. Thus increasing the foaming capacity of the albuminous substances while kneading the semis. It has been founded that the maximum foaming capacity of the semis is achieved at pH 5.5. At the same time a decrease in the bulk density of the dough and the increase in specific volume of the baked product. In this case, the samples are characterized by lower bulk density (0.32 g / cm3 ), and maximum specific volume of finished product (365 cm3 / 100 g). The reasonable amount of components in the bread recipe: table salt 1.5 %, apple juice 5.0 %, citric acid 0.1 % over weight of flour has been recommended. The data obtained form the basis for the development of technology of aerated bread "Atreus" with higher nutritional and biological value. The degree of satisfaction of adult daily need of 100 g of the product is, %: protein 17, dietary fiber 39, magnesium 21, phosphorus 28, iron 30, potassium, thiamine and riboflavin 18. The product is recommended for mass consumption in order to enrich dietary intake with protein, dietary fiber. minerals and vitamins.

The article deals with a problem of functional products creation for consumers feeling need in proteins, irreplaceable amino acids, vitamins, mineral substances, food fibers, polynonsaturated fat acids. One of the possible ways to improve human nutrition is using non-traditional cultures for bread making technology containing significant amounts of fibrous substances, easily digestible protein, vitamins, unsaturated fatty acids and minerals. Taking into account the Nutrition Science requirements an expediency of the most full functional ingredients complex entering into bakery products prescription structure is proved. Replacement of the first grade wheat flour by the offered prescription composition allows to slow down a bread aging, to increase periods of products storage and to improve their physical and chemical indicators on the specific volume and porosity. The bakery products "Svyatogor" at the use of 100 g of a product allow to cover daily need in protein for 38,9%, in carbohydrates – for 3,4%, fat – for 9,2%. The power value of "Svyatogor" is 897 kJ, in control 959. Biological value, % 82,7 against 53,1 in control. Thanks to it the digestibility of bread protein (in vitro method) of “Svyatogor” is higher. Thanks to unique properties of the compounding components “Svyatogor” gets functional properties by full-fledged protein increasing and its best comprehensibility (in vitro), advanced structure according to the content of vitamins, mineral substances, their balanced structure and can be recommended for mass consumption and prevention of osteoporosis, atherosclerosis, anemia, for children food, pregnant women and the feeding women.

An important aim during smokeless tobacco product (snus) storage is keeping its quantitative and qualitative properties. Another significant factor is its biological safety due to its oral way of consumption. The main factors affecting quality during storage are: temperature, relative humidity, air composition, ventilation rate, surrounding products and package. Snus consumption is growing, but till present it was slightly spread in Russia and as a result little studied, thus studying process of its storage is an actual question. The aims of the research were: studying terms and methods of storage that provide constant product’s quality. Samples with different composition were taken for carrying research. Quality evaluation was carried according to standard for tobacco branch methods and to new methods developed in the laboratory of technologies for manufacturing tobacco products. Products were stored at lowered and room temperatures. It is discovered that snus with herbs added can be stored at room temperature and humidity not more than three months. Snus with coffee added can be stored not more than four months without changing its taste. Adding honey to this product slightly decreases its score by sensory evaluation, but remains it possible for consumption. Sensory testing score after storage at lowered temperature has remained unchanged. Optimal terms of storage were found. For room temperature they are: temperature 17-25 °C, relative air humidity 65 – 75 %, for lowered temperature – 5 °C and relative air humidity 50 -60 %. It was discovered that composition of snus and environmental parameters affect its storage duration.

Article contains information on new technologies of bakeries of products with introduction of a product of processing of a mountain ash black-fruited. The chemical composition of the brought product of processing of a mountain ash blackfruited is given. An objective of this research is development and scientific justification technology of bakeries of products with the improved physical and chemical and organoleptic indicators, due to introduction of a mountain ash black-fruited. Information on changes of physical and chemical and organoleptic indicators of dough in the course of fermentation depending on quantity of the brought additives, and also change of complex indicators of quality of finished products is provided. On the basis of the obtained data selection of optimum ratios of introduction of a product of processing of a mountain ash black-fruited in a compounding of bakeries of products is made. On the basis of an organoleptic and physical and chemical assessment of quality of the finished products received from the studied dough samples the qualimetrical assessment of quality is carried out. The conclusion that the best of studied during research, are samples with introduction of a product of processing of a mountain ash black-fruited in number of 4% of total of wheat flour of the premium in a compounding is drawn. Development of bakeries of products with introduction of a mountain ash black-fruited allows to receive a product with high physical and chemical and organoleptic quality indicators, a treatment-and prophylactic orientation. In taste and aroma of a bakery product there are shades peculiar to a mountain ash black-fruited.

The technology of fish protein isolate from the low-cost raw material – the polar cod meat – was developed. The rationality of using partial alkaline-acid hydrolysis of minced fish for making fish protein isolate from the polar cod meat increasing the full-grade highly functional protein yield was proved. The most significant technological parameters influencing the physical and chemical characteristics of isolate were obtained; they are the parameters of washing and hydrolysis processes. The experiments of determination of the dependency of shelf life of the frozen raw material on physical and chemical characteristics of the raw material were carried out. The optimal quantity of washing cycles depending on the storage time was determined, it is 4 for the polar cod stored less than 4 month, and 6 for the polar cod stored more than 4 months. The dependency of temperature and pH of suspension changes during hydrolysis on the most significant quality characteristics (protein content, isolate yield by minced fish, isolate soluability)was obtained. The optimal values of these factors are: the temperature of 98 ˚С, pH of 11.75. The technology of manufacturing cholesterol-free mayonnaise choosing the fish protein isolate as an emulsifier was developed. The high emulsifying ability of fish protein isolate in fine emulsion “oil in water” was proved: increasing the content of isolate by 0.6 % the emulsifying ability increases by 1.85 %. The organ, oleptic microbiological, physical and chemical analyses of the mayonnaise were carried out, the recommended shelf life (30 days at the temperature from 3 to 5 ˚С) was found. The fish protein isolate was also used for meat and fish frankfurters. The receipt of these frankfurters includes pork, FPI, microwave-blanched cod liver, salt, species, sugar, tomato paste, potato sctarch and yolk, liquid smoke.

In the article discussed the mathematical formulation and numerical algorithm for solving the problem of calculating the temperature field in the process vulcanizing of the product, whose the thermal characteristics are depended on the temperature. As a mathematical model considered the system of differential equations of heat conduction, taking into account the change in the coefficients of thermal conductivity and heat density in multilayer product of the temperature. The system of equations is solved for a given initial distribution of temperature and for a given (time-dependent) temperatures on the border of the product to the press-mold and to the diaphragm. On the border of the contacts of adjacent layers are given the condition of continuity of temperature and heat flux. Change of the thermal conductivity from the time is approximated by linear functions. The activation energy of the vulcanization process is determined on the basis of experimental data obtained in the control test samples using a reometer. Considering the function representing the corresponding integrals of the thermal conductivity, the original system of differential equations is transformed to an equivalent system of differential equations convenient for constructing numerical algorithms for solving the problem. The resulting system of partial differential equations derived using the method of finite-difference approximation is replaced by a system of algebraic equations. Solution of the system of algebraic equations is carried out under the scheme explicit difference approximation. In the article calculated the temperature field for the tire at given initial and boundary conditions. Stability and accuracy of the numerical algorithm for solving the problem is demonstrated by the calculations performed with different sampling step along the time and space coordinates. Assessment of the degree of completion of the process is carried out by calculated equivalent time for temperature values, accepted as equivalent. The developed algorithm is an important part of the algorithm for solving the problem of determining the optimal mode of curing, providing the required quality products at the lowest cost, which is very important in conditions of continuous growth in energy prices.

In this article we discuss the features of detection of microconcentration toxicants (ammonia, butanol-2, toluene) in natural waters with different salt concentration using the piezoelectric crystal quartz microbalance on gas analyzer “MAG-8” with injection input of sample. The samples of sea water were classified into groups by values of electro conductivity, total mineralization and hardness. Piezoelectric microbalance of equilibrium gas phase over sea water samples carried out in eight-sensors chamber (electrodes modifiers – multilayer carbon nanotubes, propolis (bees wax), polyethylene glycol 2000, polyethylene glycol sebacate, dinonylphthalate, three octylphosphate, methyl orange with polystyrene, Triton X-100) in static condition. The electrodes modifiers were chosen by criteria of minimal sensitivity to water vapors and different (crossing) sensitivity to vapors of anthropogenic pollutants. The primary analytical information of sensors array is integral characteristic of gases mixtures over water sample – “visual print” of sensors. It has been shown the dependence of “visual print” square of sensors array responses on concentration salts and electro conductivity of sea water samples. Using the methods of additives it is established the behavior of influence the microconcentarion of ammonia, butanol-2, toluene on summary indicator of sensor array. The possibility of toxicant identification in model solutions using selected identification parameters Aij is demonstrated. It has been shown the classification of sea water samples with toxicants additives by parameters of sorbtion efficiency and optimization of piezosensors array for analysis of natural water using the processing of sensors output data by principal component analysis. The most significant to separation of water samples with toxicant there are responses of sensors with films from polyethylene glycol sebacate, dinonylphthalate, three octylphosphate, and the electro conductivity of natural water is less significant.

Anthocyanins red pigments that give color a wide range of fruits, berries and flowers. In the food industry it is widely known as a dye a food additive E163. To extract from natural vegetable raw materials traditionally used ethanol or acidified water, but in same technologies it’s unacceptable. In order to expand the use of anthocyanins as colorants and antioxidants were explored extracting pigments alcohols with different structures of the carbon skeleton, and the position and number of hydroxyl groups. For the isolation anthocyanins raw materials were extracted sequentially twice with t = 60 C for 1.5 hours. The evaluation was performed using extracts of classical spectrophotometric methods and modern express chromaticity. Color black currant extracts depends on the length of the carbon skeleton and position of the hydroxyl group, with the alcohols of normal structure have higher alcohols compared to the isomeric structure of the optical density and index of the red color component. This is due to the different ability to form hydrogen bonds when allocating anthocyanins and other intermolecular interactions. During storage blackcurrant extracts are significant structural changes recoverable pigments, which leads to a significant change in color. In this variation, the stronger the higher the length of the carbon skeleton and branched molecules extractant. Extraction polyols (ethyleneglycol, glycerol) are less effective than the corresponding monohydric alcohols. However these extracts saved significantly higher because of their reducing ability at interacting with polyphenolic compounds.

Currently to the quality of ethyl alcohol increased requirements. The task of this research was to examine the effects of alcohol depuration and development of new methods of calculation based on the model of theoretical plates. The paper examines the work depuration column at different modes. Were composed material balance equation and it is calculated concentration distribution of ethanol on the plates of the column. Further we obtained equations for estimating the effects of ethanol purification from the accompanying impurities. The carries out calculations have shown that when depuration column working with water selection method observed the significant decrease in the concentration of ethanol on her plates. As a result, increases the coefficient evaporation of impurities, which considerably improved it concentration. But it fortress of epurate reduced, which may degrade the performance of the distillation column and result in a loss with the bottoms liquid. It was therefore reviewed variant with the installation of the stripping part on depuration column, thereby increasing the concentration of ethanol in epurate and reduced the content in it of organic acids and other tail impurities that are discharged with liquid from her cube. Having recorded material balance equation for the stripping part, it was determined that are no losses of alcohol with cube liquid are. With some assumptions, from the equations of material balance are obtained the equations allowing estimating proportion of tail impurities withdrawn with cube liquid. The calculations have shown that more than half of the tail impurities incoming to the depuration column removed from her cube.

The sauces on the basis of vegetable oils and mayonnaise which are traditionally considered tasty, but not really useful at enrichment by functional additives can be used not only for flavoring decoration of various dishes and salads, but also for increase of their nutrition value. Dzhus received by production of salty granular caviar of a humpback salmon represents a full-fledged complex of the major food factors that can serve as motivation for its use when developing new food, including in the form of a proteinaceous and mineral additive for its additional introduction to compoundings of sauces. In view of existence of a fish smell of a caviar dzhus, it is possible to use it as natural fragrance by production of the wide range of fish products, including emulsion. For an assessment of quality of production, fast and simple the organoleptic (touch) method is very convenient. Various content of easily volatile organic compounds in an equilibrium gas phase over tests is established. Samples of a caviar dzhus among themselves and sauces with its addition differ. Distinctions are defined by amount of the brought ingredient. The intensity of a smell of tests determined by the content of easily volatile compounds on which the massif of sensors is adjusted differs. Sauces with an additive of a caviar dzhus have the greatest intensity of a smell in accordance with GOST at its small contents. In a figure form of "a visual print" of the maximum responses of all sensors in the massif distinctions in a chemical composition of an equilibrium gas phase over tests are established. Distinctions in qualitative and quantitative structure of RGF over samples with addition 1,5 and 2,0 of % of a dzhus significantly significant. It is established that addition (on TU and in accordance with GOST) in compoundings of sauces results more than 1% of a caviar dzhus in essential distinction as a part of RGF.

Statistical methods play an important role in the objective evaluation of quantitative and qualitative characteristics of the process and are one of the most important elements of the quality assurance system production and total quality management process. To produce a quality product, one must know the real accuracy of existing equipment, to determine compliance with the accuracy of a selected technological process specified accuracy products, assess process stability. Most of the random events in life, particularly in manufacturing and scientific research, are characterized by the presence of a large number of random factors, is described by a normal distribution, which is the main in many practical studies. Modern statistical methods is quite difficult to grasp and wide practical use without in-depth mathematical training of all participants in the process. When we know the distribution of a random variable, you can get all the features of this batch of products, to determine the mean value and the variance. Using statistical control methods and quality control in the analysis of accuracy and stability of the technological process of production of epoxy resin ED20. Estimated numerical characteristics of the law of distribution of controlled parameters and determined the percentage of defects of the investigated object products. For sustainability assessment of manufacturing process of epoxy resin ED-20 selected Shewhart control charts, using quantitative data, maps of individual values of X and sliding scale R. Using Pareto charts identify the causes that affect low dynamic viscosity in the largest extent. For the analysis of low values of dynamic viscosity were the causes of defects using Ishikawa diagrams, which shows the most typical factors of the variability of the results of the process. To resolve the problem, it is recommended to modify the polymer composition of carbon fullerenes and to use the developed method for the production of epoxy resins.

In the conduct of many processes, including during operation of the drying equipment is well proven two-stage purification scheme of the coolant, including units for dry and wet cleaning emissions. This article was reviewed the system of purification of air of the shop of drying specializing on production of food powders on the example of powder of soluble tea. Detected locations the emission of dust in shop of drying, by production of soluble food powders, parameters of the fulfilled dryer heat carrier are determined, physical and structural and mechanical properties of the received product are analyzed, and also overall performance of the means of purification of air existing at the enterprise is defined. It is revealed that when drying this powder emissions contain a big share of fine fraction of the dust possessing high hygroscopicity and big adhesive ability and use of the hose filter as the second step of cleaning is inadmissible. The average value of catching the cyclone was in the range of 72-76 %. This is due to the fact that this dust is characterized by the presence of a large percentage of the fine fraction, which is poorly captured by the centrifugal dry cleaning apparatus. After analyzing the effectiveness of existing treatment systems, it is possible to draw a conclusion about inexpediency of its use in the enterprise when the dust dispersed composition of this and the need to develop other, better and more effective option. Used conical cyclone is not very effective device for cleaning of coolant from fine dust, so its use is possible only as the first stage of two-stage air purification. From the obtained results it follows that the existing air cleaning system did not provide the required efficiency. To ensure the required level of purification of exhaust air should take into account the special properties of the dusts of a particular production. As the second stage in this case, with regard to the specific characteristics of this type of dust, it is advisable to use wet types of cleaning. It was suggested use for cleaning of the heat carrier of the wet device of centrifugal and inertial action is offered. The presented generalized characteristics of dust can serve as the material allowing to estimate danger degree in the sanitary and hygienic relation of this or that technological process and are basic data for calculation of an efficiency of the operating clearing equipment and design new.

Currently, much attention is paid to development, allowing use of waste and by-products formed during certain manufacturing processes. This allows you to either reduce or completely eliminate the use of valuable and expensive raw materials. The use of this raw material in the production of synthetic rubber will not only reduce the cost of coagulation and acidifying agents, but also to improve the environmental situation. Featured in some cases effective coalescing agents based on polymeric quaternary ammonium salts (PCHSA) have a high coagulating power, and hence low consumption of the allocation of the rubber latex (3-5 kg0t-1 rubber). Scarcity and high cost of these drugs leads to higher prices resulting rubber. Furthermore it is known that the application requires keeping PCHSA sufficiently precise dosage administered substances by the action of a latex, owing to the high capacity of the antiseptic may lead to discharge into natural waters polluted waters. However, using as the coagulating agent departing sugar production molasses solves a number of problematic steps in the production of synthetic rubber. First, a well-studied effective coagulation effect of different nitrogen derivatives relating to cationic surfactants. In freshly prepared solutions of molasses contained about 9 wt%, and this value increases significantly during enzymatic fermentation. Secondly, highly acidic environment of aqueous solutions of molasses after storage can allow their use in addition to or instead of the sulfuric acid used in large amounts (up to 15 kg m-1 rubber) technology selection tests carried found that vulcanizates derived from rubber samples isolated molasses, consistent with the requirements and were similar to control samples prepared from the latex using sodium chloride.

Innovations in Education are based on the use of new effective educational and information technologies, introduction of progressive forms of organization of educational process, active learning methods. The significant role in the educational system is the development and implementation of virtual labs. For the development of the contemporary science section as bioinformatics, it is necessary to extend the possibility of using computers for processing the information received with the use of modern devices. These research methods include atomic force microscopy. For Students of the specialty 06.05.01 "Bioengineering and Bioinformatics" in the SD "Basics of Nanobiotechnology" it has been developed a virtual laboratory work on "Processing of nanostructured images of biomolecules." The basis for the development of laboratory work was the handbook modified for affordable performance. Laboratory workshop allows you to briefly find out the theory of atomic force microscopy, the organization and the principle of operation of the device. It allows Students to quickly learn the using the program at the AFM image processing Nova 1.0.26.1443. In the laboratory work for the tasks solution the biological objects are selected from the images catalog, and to study and describe of these objects the software is used. Students work with images of biomolecules in the program: change them (increasing, selection of separate areas, evaluate the geometrical parameters, work with 3D-image), writing a description and compare objects with each other. The results are summarized in a table and conclusion. The effectiveness and usefulness of the created laboratory work are proved by the results of Student’s survey and tested in the final and interim certification. This kind of work is suitable for distance learning, to provide a laboratory practicum in SD "Nanotechnology", "Modern methods of analysis" for other specialties as an educational and methodological materials.

Retained on a membrane solute in reverse osmosis separation of biological fluids at the surface of the membrane gradually accumulates and forms a boundary layer, where its concentration is higher than in the bulk. Increased concentration of solute in the solution at the membrane surface causes a diffusive flow of solids from the membrane surface into the bulk solution. After some time in the system t is a stationary state. A convective flow of solute to the membrane surface will be balanced by the sum of the fluxes of solute through the membrane and from the membrane surface into the bulk solution, i.e. in the case of concentration polarization is formed an edge of the diffusion layer. It is established that the concentration-polarization in reverse osmosis separation of the aqueous biological fluids biochemical production is influenced by the flow rate of solvent and the mass transfer coefficient. Experimental study allowed to characterize that by using the process of reverse osmosis can effectively divided, clear, and contaravati industrial solutions biochemical industries. Data at a rate of detention allow to evaluate the influence of concentration polarization on the efficiency of the reverse osmosis separation of industrial solutions. As a result of systematization and evaluation of experimental data and dependencies at a rate of detention found that with increasing the concentration, the rate of detention of solutes decreases. Based on the analysis and modification of the proposed equation for theoretical calculation of detention. Theoretical description of the coefficient detention accurately adequately calculated the modified equation N. V. Churaev, B. V. Deryaguin and V. M. Starov. The numerical values of the empirical coefficients, to calculate and predict the odds of arrest for a similar membrane separation processes industrial solutions. Values obtained correlation coefficients. The correlation coefficients specify that the rate of detention has a strong inverse dependence on the concentration of the dissolved substance, which confirms the influence of concentration polarization on the coefficient detention membranes.

To obtain functional dairy products is an important issue to improve the diet of the population. This article is devoted to development of yoghurt with transglutaminase enzyme. Transglutaminase (EC 2.3.2.13) performs cross-linking of proteins, strengthening the structure of the product. The concentration of transglutaminase used was 4 U/g of protein (0.1 %). Amaranth extract prepared from amaranth flour weighed in 5 % concentration per fermented samples volume was used as a vegetable additive to get yogurt. Yogurt was prepared a thermostately method. Milk was warmed up to 37 °C, amaranth extract and a transglutaminase was added. Study of samples of different compoundings is carried out. 1 – yogurt with amaranth extract (200 ml of milk + 100 ml of amaranth extract), 2 – the yogurt with amaranth extract prepared with adding of a transglutaminase (200 ml of milk + 100 ml of amaranth extract + 0.3 g of a transglutaminase) and a control sample (300 ml of milk). Amaranth is composed of a variety of nutrients, valuable proteins, vitamins, squalene with antitumor activity. Influence of used additives on the fermented product structure and organoleptic properties was investigated. Results showed that durability of amaranth yogurt of high strength control for 6%, and durability of amaranth yogurt from the transglutaminase is 18% higher, than durability of the control. It was found consistence, viscosity and organoleptic properties had been improved.

Flour wares use popularity, there is 48% of general volume of pastry wares on their stake. A marketing study on results that actuality of development of new type of flour good is set with the lowered maintenance of fat and enriched by vitamins is undertaken. The use of natural antioxidant of "Guarding is reasonable toco 70" and introduction of 0,2% is recommended for stabilizing of sunflower-seed oil at fry of frying. Joint introduction of powders is studied from the garden-stuffs of brier and unabi on quality of the brushwood fried in sunflower-seed oil with the use of "Guarding toco 70". From wares extracted lipids and estimated on indexes: peroxides, acid and anizid numbers. It is set that an antioxidant and vegetable powders assist the decline of indexes of safety peroxides and asid in two times, and anizid in 1,3 time. Use of antioxidant of "Guarding toco 70", being in 70% from the natural concentrate of mixture of tocopherolss and 30% of soyaoil.

Here in this article the justification of expediency of enzyme resistant starch use in therapeutic food products is presented . Enzyme resistant starch is capable to resist to enzymatic hydrolysis in a small intestine of a person, has a low glycemic index, leads to decrease of postprandial concentration of glucose, cholesterol, triglycerides in blood and insulin reaction, to improvement of sensitivity of all organism to insulin, to increase in sense of fulness and to reduction of adjournment of fats. Resistant starch makes bifidogenшс impact on microflora of a intestine of the person, leads to increase of a quantity of lactobacillus and bifidobacterium and to increased production of butyric acid in a large intestine. In this regard the enzyme resistant starch is an important component in food for prevention and curing of human diseases such as diabetes, obesity, colitis, a cancer of large and direct intestine. One method is specified by authors for imitation of starch digestion in a human body. This method is based on the definition of an enzyme resistance of starch in vitro by its hydrolysis to glucose with application of a glucoamylase and digestive enzyme preparation Pancreatin. This method is used in researches of an enzyme resistance of starch, of genetically modified potato, high amylose corn starch Hi-Maize 1043 and HYLON VII (National Starch Food Innovation, USA), amylopectin and amylose. It is shown that the enzyme resistance of the starch emitted from genetically modified potatoes conforms to the enzyme resistance of the high amylose corn starch “Hi-Maize 1043 and HYLON VII starch”, (National Starch Food Innovation, the USA) relating to the II type of enzyme resistant starch. It is established that amylopectin doesn't have the enzyme resistant properties. The results of researches are presented. They allow us to make the following conclusion: amylose in comparison with amylopectin possesses higher enzyme resistance and gives to potatoes starch the increased enzyme resistant properties.

The development of biotechnology fucose and fucooligosaccharides from vegetable raw materials is of particular interest, due to the wide range of biological activity fucose. The fucose is an important carbohydrate component of immunoglobulins and performs important functions in the biological processes of ontogenesis, cell differentiation as well as in the reproductive processes in vertebrates and in the formation of immunity. The fucose and its polymers have prebiotic effects, fucooligosaccharides have also exhibit antioxidant activity. One of the promising methods of obtaining fucose and fucooligosaccharides is an enzymatic hydrolysis of fucoidan vegetable raw materials. The most accessible and inexpensive plant raw materials to extract fucoidan are the brown algae. Literary analysis showed that the algae Fucus vesiculosis are characterized by the highest content of fucoidan, the chemical structure of which is a homopolymer of fucose with a predominance of 1,3 glycoside bonds. It was investigated the hydrolysis of fucoidan algae Fucus vesiculosis by immobilized enzyme preparation α-L-fucosidase for determine the optimal conditions of the enzymatic process. The efficiency of enzymatic degradation of fucoidan depends on several factors, the most important of which are the amount of the enzyme preparation, the pH of the reaction medium and the temperature at which the hydrolysis takes place, as well as its duration. Were determined the optimal process parameters of the enzymatic hydrolysis of fucoidan algal Fucus vesiculosis: the amount of the enzyme preparation of 6 U / g, the temperature 50 ° C, pH 7.0, the hydrolysis time 5 hours. Under these conditions, the degree of hydrolysis of fucoidan was 83-85%, which shows prospects of the enzymatic hydrolysis for obtaining of fucose from vegetable raw materials.

Evaluating the effectiveness of integration formations requires an integrated approach that combines the use of both quantitative and qualitative indicators. Existing methods for analyzing the effectiveness of economic processes can not be formally applied to the problem of assessing the effectiveness of the implementation of the integration units for many reasons. Application of statistical analysis of historical data or case law causes difficulties due to the uniqueness of integration activities and the impossibility of duplicating administrative decisions due to the specifics of the internal environment of organizations, market instability, the effect of different environmental factors that necessitated the economic and mathematical modeling, expert assessments of the effectiveness of the integration units (EIF) with using linguistic variables and methods of the theory of fuzzy numbers. Selected mathematical tools used in the proposed model the theory of fuzzy sets, which makes it possible to analyze the qualitative variables, manipulate the input data and fuzzy linguistic criteria, as well as to model complex systems and to compare them with each other. Economic-mathematical model provides an assessment of EIF in two stages. At first defined the generalized evaluation of each of the nine blocks that characterize the contribution of block EIF, the second integral evaluation performed EIF. Conclusion on the integrated assessment of EIF can be obtained by analyzing the values of integrated assessments, reflecting the impact of the block. Recent consider, in turn, that comprehensive evaluations were obtained from the analysis values of the indicators. It is necessary to ensure the fulfillment of the requirement to increase the value of each evaluation index, or was coupled with an increase in value of EIF. This requirement is satisfied when the transition to the linguistic values. The algorithms implementing the steps vary the transitional linguistic variables qualitative indicators and values of linguistic variables estimated EIF, the rest of the algorithms are identical. Presentation of the economic-mathematical model to derive a comprehensive qualitative evaluation of the effectiveness of integration formations. The developed model is aimed at increasing the representation of management decisions and risk reduction integration formations based on industry characteristics meat industry.

The domestic grain products complex in the conditions of the market holds special position, balance of economy, a political situation in the country, its food independence in many respects depend on efficiency of its functioning. At the same time, as showed the carried-out analysis current situation at the enterprises of a complex doesn't allow them to participate in the interindustry competition effectively. Researches confirmed that in modern conditions of globalization and the increasing competition in the world markets the option of the state regulation of development of economy is actually uncontested as for each country, and regions. In this regard the special importance is gained by studying of experience of state regulation of the enterprises of a grain products complex abroad. In article the conclusion is drawn that the mechanism of state regulation of activity of branch in foreign countries differs in a big variety of the used tools; the main directions of improvement of state regulation of activity of the enterprises of a grain products complex in a control system of risks which distinctive feature is adaptation of the available foreign experience to operating conditions of Russia in the WTO that gives the chance to increase innovative investment appeal, an organizational technological level and competitiveness of a domestic production are opened.

The article explores the theoretical foundations of innovative potential of the enterprise and its role for sustainable development and economic security. The urgency of the problem of sustainable development innovative capacity, low level of theoretical and practical elaboration, poor methodological and conceptual basis for the development of economic security, increasing competitiveness and strengthening market situation of enterprises, determined the choice of the research topic. Scientific awareness of the key problems of the economy determined the significance of the research topic, the relevance of which is determined by the need for new theoretical concepts, methodological developments and practical recommendations on the role of innovation potential in the management system of economic security of enterprises. The system of economic security management is the basis of the successful functioning and development of enterprises. In market conditions, the economic security of organizations is directly outside-the implementation of innovations into the production process, which is an effective means of increasing competitiveness, improving the quality of products. The innovative capacity of enterprises consists of a unique ability to increase such components as material and investment, information, personnel that will help the organization to achieve new strategic goals. It should be noted that not all products are offered by organizations on the existing market, generates potential, but only one that is potentially profitable. That is, the products created on the basis of innovative technologies, from-while a high quality and should demand amongst consumers. Economic security policy is a system of views, different measures, methods of solutions, specific actions in the area of economic security, which determine the conditions for achieving business goals. Thus, the implemented security policy allocates the organization to carry out economic activity, to produce competitive products, increase production efficiency, to make a valid sales activities, to obtain high profits.

The method of justification of methods of application of complexes of technical means of information support of conflict interaction of organizational and technical systems on the basis of the solution of an optimizing problem of distribution of a discrete resource of technical means of measurement, extraction, distortion and destruction of information is offered. The method is based on methods of branches and borders, consecutive distribution of units of a resource, standard planning and the maximum element. The proposed method provides an implementation of the optimal methods for coordinated implementation of the set of individual information security and complex group of information security within the complex of technical means for operations of single and groups of elements of objects of technical means and justification of the basic requirements to the management system that implements these methods in the dynamics of the conflict.

The problem of the use of the management innovations for the increase of the management system effectiveness of the domestic enterprises is considered in the article. The topical character of the problem of increase of competitiveness of Russian enterprises in the current economic and political environment determines the need to find solutions. The implementation of these solutions will ensure a stable position on the market of the domestic producers. The innovative activity is the main direction of the guarantee of the competitiveness today. However, the production of the new products and introduction of the new production technologies are not the only solution. It is important to ensure the current management system of enterprises to the new economic conditions to achieve positive results of the innovative activity. The management innovations are the instrument of the improving the management systems effectiveness of the domestic enterprises. The introduction and the implementation of the management innovations need to begin the process of innovative development. The author picks out the distinctive features of the management innovations on the basis of the practical experience. These are: the low level of study of the problem of the non-technological forms of the innovation, the low cost of development and implementation in comparison with the cost of product and technological forms of innovation, the lack of the ability to objectively assess the effect of the introduction and implementation, the dependence on the qualities and abilities of the manager, the ability to obtain the effect in a short time. These features can "help" the dissemination of the management innovations among the domestic companies, and "slow down" the process. So, the possibility of obtaining the positive effect in a short time and the low cost will contribute to the rapid diffusion of the non-technological forms of innovation in the management system of the enterprises, even in the crisis. The lack of sufficient knowledge about the management innovations and their dependence on the qualities and abilities of the manager are effect the implementation process negatively.

The features and current trends in the development of the banking system of the Russian Federation are highlighted in the article. The authors propose an original method of evaluation of activities of credit organizations with the use of statistical data and rating agencies. The concept of the banking system is summarized in this article. Also its structure is analyzed by the number of credit institutions and the quality of their operations. The authors identifie differences between the concepts of banking service, banking operation and banking product and propose classification according to different characteristics of banking institutions and operations that they carry out. Then the authors go to estimating the volume of banking services in Russia and their patterns in total. Separately the main passive (deposits and loans) and active operations (lending to legal entities and individuals) are characterized. The authors identifie the major developments in the banking system of the Russian Federation in 2014 due to political and economic sanctions by the U.S. and Eurozone countries. The article provides a vision of the authors on the further development of the banking activity in Russia and proposes specific measures to adapt the banking system of the Russian Federation in a constantly changing political and economic conditions (financial sanctions, a change of key Central Bank rates, devaluation, etc.). According to the authors' opinion the expected prospects of development of the banking system of the Russian Federation to 2015 are: the growth in savings accounts in banks; sanctions will be of a personal nature and will not affect the largest credit institutions; the active growth of the corporate loan portfolio will continue; the growth of retail lending portfolio will continue to slow; mortgage lending will increase in the total loan portfolio of the banking sector of Russia.

Studies have proven that, at present one of the priority research areas as part of the Development Strategy of the Food Processing Industry of the Russian Federation until 2020 is to develop effective mechanisms for sustainable socio-economic development of industrial enterprises. This article investigated the logic of strategic planning within the framework of sustainable economic growth, analyzed the structure of strategic planning, study the subject of strategic planning in the management of sustainable development of enterprises, justified the basic principles of strategic planning for the effective management of sustainable development of industrial enterprises, as well as the complex of organizational tactical activities of operational management strategy for sustainable development of the enterprise. The observation revealed that currently there was a high need for the framework of the branch, departmental and state programs implemented in industrial management of scientific and methodological approaches of strategic planning. Studies have shown that these approaches in its conceptual entity should be based on the growth potential of the sustainable development of meat processing plants in space and time in order to achieve high competitive advantages. Conducted a systematic analysis of industry conditions proved that the problem of sustainable operation and development of meat processing enterprises as a problem of management and control is relatively new, unexplored and highly relevant. On the contrary, it is the basis of modern management strategy and management is a concept and methodology of the so-called adaptive enterprise development under the action of various external and internal factors, risks that may threaten its economic stability and sustainability.

According to domestic and foreign scientists, currently economic systems around the world are experiencing serious problems in resourcing, resource use in all sectors of the economy and production activities. Analysis of production and technical, organizational and management and socio-economic indicators showed that baking is an important part of the complex-those reflected domestic food industry. Based on this established fact, was a retrospective analysis of the industry and the evaluation of the results of scientific and industrial research and promising future of this, all this, from the perspective of statics and dynamics, allowed to form a syncretic conglomerate intra problems. Among the priority issues of development of domestic enterprises of the baking industry and the entire economy of Russia, have been isolated problems of rationality, resource and energy resource efficiency industrial technological units regardless of the forms and methods of production and economic activity. Sufficiently development of scientific and methodological approaches and practical solutions in the field of analysis, evaluation, control, monitoring and management of natural resource based production and economic activities of industrial enterprises actualize the need for a comprehensive study of the nature of the scarcity of resources and industry forming scientific and practical solutions to improve the mechanism domestic resource bakeries. This paper studied a group of factors shaping policy in the enterprise resource, identified criteria irrational organization of the process of resource in today's economy, formed a system of organizing the process of resource elements in the enterprise resource principles grounded on a national scale. As part of the generated system of principles, criteria and factors of rational and efficient use of resources in today's economy, paramount, the most important approximations are focused on identifying and disclosing the features of industrial enterprises in the framework of the mechanism of their resource efficiency.

The relevance of the chosen topic of the article is to increase the information level of innovation activity of economic entities of services and on this basis to provide the growth of their competitiveness, the effectiveness of the economic development management. Regulation of the information security level management system competitiveness of business entities and service industries increases the quality of the management decisions that promote sustainable economic development. The article gives a detailed analysis of the factors determining the possibilities and limitations that have a direct impact on the level of innovation activity of economic entities of services, such as: the level of skills, methods for collecting and recording information, the order of its systematization, etc. Contribution of the author in the development of the theme of the article is the definition of methodological campaigns creating organizational and economic conditions for information security management activities of economic entities of services, aimed at increasing competitiveness and quality of services.

Topicality article is to determine the composition of the technological elements of the strategic planning system, the interaction of which is aimed at achieving the planned economic results in the changing factors influence macro microenvironments on the activities of institutions and economic activities of services. The articles structurally is made on the basis of respect for the logical sequence of interactions of technological elements of strategic planning and combat their negative factors of external and internal environment. Active interaction of technological elements of strategic planning tools is to ensure long-term development planning authorities of economic entities, economic activities service sector for sustainable economic growth. Contribution of the author in the scope of this article is to generalize the definition of the target composition and installation of technological elements of strategic planning and development institutions and industry components of the service sector.