Search

The main problems of mankind in recent decades are the accumulation of various industrial, agricultural, and food production wastes. Their ineffective disposal and management practices have a detrimental effect on human health and cause environmental pollution, which requires urgent action. Food waste has become a complex phenomenon lately, attracting the attention of scientists, consumers, and activists. This study aims to apply the biotechnology of converting food waste into crystals of polylactic acid (PLA), a monomer for biodegradable plastic. A food waste sample is taken from the student canteen; wash, to remove impurities and fermentation of carbohydrate waste by autotrophic lactic acid bacteria in a natural process for about seven days in the optimal temperature range. Finally, lactic acid molecules polymerized by condensation reaction to form poly L-lactic acid (PLA) crystals, and then a biodegradable bioplastic.

The use of mathematical modeling in various branches of the food industry as an effective tool for the policy of resource conservation of food systems is an innovative solution in the field of improving the efficiency of existing food production technologies based on established patterns in the production process. The issues of operational quality control in the process of processing food products with a stream of accelerated electrons in the absence of radiation doses regulated by standards, except for certain types of spices, to ensure the safety and quality of food products, in particular chilled fish, require a constructive approach with the general predictability of technological parameters in specialized radiation centers – operators of the irradiator. It was found that the dose absorbed by the samples of common carp scales with a high degree of correlation of 0.94 depends on the actual radiation dose and increases to 7.51±0.04 kGy when irradiated with a dose of 12 kGy or 25.9 times compared to samples treated with a stream of accelerated electrons with a radiation dose of 1 kGy. It is revealed that the operational quality is determined by the reproducibility of the results under the established conditions of the production processing process. As a result of experimental testing, mathematical models of various types were developed to predict the absorbed dose from experimental conditions on the example of samples of chilled carp scales: polynomial, 3D-graph and arccos. The practical significance is determined by the possibility of designing experimental conditions for processing chilled fish with a stream of accelerated electrons without performing trial processing of small batches of food products in radiation centers and using emitters as a model for technological runs.

The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal raw material, has been substantiated. Colostrum is a natural source of all the ingredients needed to build immunity. Biologically active substances contained in cow colostrum contribute to: restoration of immunity; restoration of the intestines and stomach; strengthening the nervous system; renewal of brain cells; improving emotional tone and mood; increasing vitality and performance; slowing down the aging process; protection against diseases of the intestines and stomach, cardiovascular system, respiratory tract, diabetes, allergies, osteoporosis and a number of other diseases. Colostrum contains a minimum of 37 immune factors and 8 growth factors that help the body fight disease and promote good health and longevity. The classes of immunoglobulins contained in colostrum, which represent the bulk of whey proteins, have been studied. Colostrum is a limited source of raw materials, its production period is short, there are many opportunities for industrial use, but due to the small amount of raw materials, the market remains undeveloped, with the exception of food additives. Taking into account the extensive therapeutic and medicinal properties of colostrum, its unique composition and properties, its composition and physicochemical properties were investigated, the fractionation parameters were determined using various systems. To process the experimental studies, the STATISTICA 12 software package was used. To obtain the regression equation, the matrix data were processed using the Microsoft Excel 2010 software package. The analysis of the data obtained indicates the possibility and prospects of using colostroma in food production technology.

Ultraviolet radiation has long proven itself as a technological process that allows you to reduce a significant amount or completely inhibit unwanted microorganisms, however, this technology is mainly used for disinfection of air and surfaces in industrial enterprises. The use of food processing with ultraviolet light is poorly developed, this is due to a number of limitations, one of which is the small depth of penetration of ultraviolet radiation. This circumstance introduces a number of restrictions and requires additional research for the active introduction of UV radiation in the food industry. The aim of the work: to study the dynamics of inhibition of native microflora of raw materials during UV treatment with various doses; to determine the degree of development of residual microflora during storage of UV-treated food products. Objects of research: model media containing native microflora of raw materials and fresh mushrooms. An improved UV treatment mode is proposed to reduce the surface injury of fresh mushrooms and ensure their microbiological stability of champignons during storage. The obtained results allowed us to establish the regularities of inhibition of native microflora on the surface of model media and fresh mushrooms depending on the distance to the UV radiation source, the time of irradiation, and the accumulated dose. It is noted that the dynamics of inhibition of native microflora on the surface of model media is not linear, and "Plateau" zones are marked. When developing a technology for processing fresh mushrooms, it is recommended to use a UV source with an accumulated radiation dose of 500 Dg/m2.

Introduction. Maltodextrins are a common dietary supplement with a number of positive properties. They consist of D-glucose units connected by a (1–4) glucoside bond. The research objective was to improve the existing technology of maltodextrin production based on potato and corn starch. Study objects and methods. Maltodextrins were obtained by enzymatic and acidic incomplete hydrolysis of potato and corn starch. Amilolux ATS and Glucolux A were used for enzyme hydrolysis, and sulfuric acid was used for acid hydrolysis. The finished product was obtained by spray drying. The sensory properties of the finished product were determined by standard methods. The method of high-performance liquid chromatography defined the hydrocarbon composition, while the method of dextrose equivalent helped to determine the reducing capacity of sugars. Results and discussions. The study improved the technique of the enzymatic breakdown of starch. Amylolysis ATS proved to be the optimal enzyme preparation in concentration of 0.5 mL/50 cm3). Other optimal parameters included the starch-splitting activity of 2,330.50 u/mL, temperature of hydrolysis of 65 ± 2°C, and pH reactions of pH 6.5. The method of spray drying proved most efficient for drying starch hydrolysates: the drying temperature and air flow was 100°C, while the flow rate of the solution was 12 mL/min). The experiment also established the dextrose equivalent of the finished product (12–13%) and the quantitative content of sugars in the obtained samples. For maltodextrins obtained from potato starch, the content of maltose and glucose was 16.73 ± 0.25% and 12.48 ± 0.050%, respectively; for corn maltodextrins – 40.22 ± 0.30% and 52.93 ± 0.040%. Conclusion. The market for food additives is developing rapidly. Maltodextrin is a natural food additive that can be used in various branches of food industry. The research made it possible to improve the technology of maltodextrin production in t dairy industry.

Introduction. Any waste can become a raw material for new products. Therefore, waste should be considered as secondary material resources. Grape pomace is the basic waste of wine industry, and research in its chemical composition may allow for a more effective recycling of food industry waste. Study objects and methods. The research featured sweet and fermented pomace of white and red grapes, namely “Chardonnay”, “Sauvignon Blanc”, “Riesling”, “Pinot Blanc”, “Traminer Pink”, “Viognier”, “Morava” “Pinot Noir”, “Roesler”, “Cabernet Sauvignon”, “Merlot”, “Saperavi”, and “Rebo”. They were obtained in the production of wines at wineries in the Krasnodar region. Mass concentrations of organic acids and cations of alkaline and alkaline-earth elements were determined in extracts by capillary electrophoresis. The data was converted to dry matter. Moisture content was calculated as a percentage of the change in the mass of grape pomace. Results and discussion. The moisture content of sweet pomace varied from 49.33 ± 2.04 to 70.35 ± 0.60%, and in fermented pomace – from 47.49 ± 0.02 to 64.24 ± 0.60%. The varieties were studied for mass concentrations of tartaric, malic, succinic, citric, and lactic acids. Tartaric and malic acids proved to be the most abundant ones. The pomace of Riesling grapes had the greatest amount of tartaric acid (104.47 ± 4.16 g/kg). The “Chardonnay” variety proved rich in malic acid (19.40 ± 2.67 g/kg), while the “Morava” pomace had the biggest amount of citric acid (12.61 ± 1.12) and succinic acid (11.72 ± 1.23). The research also defined concentrations of alkaline and alkaline-earth elements. Their content ranged from 41.04 to 3.29 g/kg. Potassium appeared to be the main cation in the pomace samples. The share of potassium in the total mineralization of pomace was up to 94%. The “Riesling” variety grown near Novorossiysk had the largest amount of potassium (36.46 ± 4.65 g/kg). The samples demonstrated a significant correlation between the content of tartaric acid and potassium. Conclusion. The research revealed a significant variation in the concentration of the organic acids and cations of alkaline and alkalineearth metals, depending on the grape variety, the place of its growth, and processing. The grape pomace samples differed moisture content. It depended on the volume of the liquid fraction, i.e. wort or wine material selected during pressing.

Introduction. Cod is of great importance for fishing and fish processing. The main cod-based food products are frozen fish, frozen fillet, and canned cod liver. To increase the degree of processing and reduce the amount of waste, fish producers obtain minced cod from mechanically deboned leftovers of filleting. Minced fish has specific technological parameters, which limits its use in food industry. The research objective was to develop a new commercial technology of minced cod products. Study objects and methods. The research featured minced Atlantic cod. The fish was processed without thawing to reduce losses from defrosting, microbiological spoilage, and oxidation. The final product was obtained by cutting blocks of frozen minced cod on a cutter and then stabilizing the food mass with vegetable textures and food additives. The methods included selection and determination of the rheological and sensory properties of samples processed on industrial equipment. The optimal formulation was chosen according to the best results of coextruder processing. Results and discussion. Using a cutter improved the processing quality of the mechanically deboned minced cod. The samples of cold minced cod proved easier to process at a lower temperature of –7°C and below, if compared to the samples of warm minced fish (0°C and above). Adding 15% of a sunflower oil and water emulsion improved the sensory properties of finished products, e.g. fish balls in bread crumbs. Adding 4% of wheat fiber improved the texture of the products, while a higher dose made them dry and crumbly. 20% of crushed soy granules resulted in a rough texture, typical of chopped fish products. Conclusion. Rheological and organoleptic properties of highly watered mechanically deboned minced cod, as well as the texture of the finished products, could be improved by adding vegetable fillers and emulsions at a low temperature.

Introduction. The world market of instant drinks is a highly competitive environment. New mechatronic production systems can help food companies maintain their competitiveness: they determine process modes, analyze them, and choose the optimal parameters, thus increasing the efficiency of the whole food enterprise. Another problem is the low biological and nutrient value of the finished product. New biologically active instant drinks could solve the problem that occurs in conditions of unsocial hours and unbalanced diet. Products of plant origin contain a lot of useful substances. Amaranth flour increases the biological value of the final products. The research objective was to develop mechatronic systems that could be used to produce instant drinks fortified with amaranth flour at the granulation stage. Study objects and methods. The present research featured a new line of production of instant granular drinks fortified with amaranth flour. The study focused on the granulation section. A drum vibro-granulator with controlled segregated flows was used to make a hardware design of the granulation process. The granulation process often demonstrates an unstable particle size distribution, which is associated with non-uniform mixing of the dry bulk components with the binder solution. A mechatronic module can solve this problem. However, it requires detailed information about the process conditions. Results and discussion. The research determined the specific energy consumption on the operating and design parameters for the granulation process in the new drum vibro-granulator. The experiment made it possible to obtain the optimal process parameters and improve the quality of the finished product. The flow rate of the binder solution depended on the readings of the power consumed by the kneading body engine, which stabilized the system. The value of this parameter is so small that its direct regulation is technically impossible. The paper introduces a block diagram of a multi-circuit cascade system to control the quality of the mixture automatically. The authors installed a valve on the pipeline that feeds the binder fluid in the pressure tank. The valve made it possible to control the process with sufficient accuracy. Conclusion. In the new mechatronic module of the drum vibro-granulator, the quality indicators of the resulting mix depend on the amount of power consumed by the kneading body engine and on the level of the binder solution in the pressure vessel.

Introduction. The introduction of modern management methods in food enterprises is a response to the challenges of time and an institutionalized requirement. Statistical methods and information technologies can improve control in food safety management systems. Their combination provides maximum opportunities for leading food industry organizations. Study objects and methods. The research featured the market of ready-made high-tech solutions in process automation and existing management systems, including those based on the principles of Hazard Analysis and Critical Control Points (HACCP). The study revealed a need for a software product for HACCP in food production. Results and discussion. The paper describes a case of a meat processing plant and how the management controls the HACCP. The authors developed a universal software product that allows operators to enter information about violations and downtimes into the system. Using this product, team leaders and department heads can easily identify and eliminate the causes of hazards while controlling technological processes and receiving timely reports. Conclusion. The software was tested in a production workshop to identify the time specialists need respond to comments and solve problems. The obtained data showed a decrease in loss of time resources by 6.77% for operators and 2.4% for line managers. The highly adaptable program can be used by specialists who work with management systems for food enterprises of Kuzbass. The IBM PC-compatible software product (2.2 MB) makes it possible to work in various Microsoft Windows operating systems and use Microsoft SQL Server 2012 to store data. The computer program was successfully registered with the Federal Service for Intellectual Property (State Registration Certificate No. 2018665743 of 12/10/2018).

Introduction. The fundamental competitiveness of all food industries is based on two key points. The first one is the effective use of traditional and new raw materials. The second one is a constant upgrade of the technical base by introducing innovative technological solutions and modern equipment. In this aspect, the fat processing industry is no exception. The development of a comprehensive and sustainable processing of ostrich fat can help to obtain rendered fat with specufic properties that can be used in functional foods and cosmetics. The research objective was to improve the parameters of ostrich fat rendering by using electrolyzed fluid in order to obtain a functional fat product of high quality indicators. Study objects and methods. The research featured ostrich fat obtained by wet melting in the aqueous phase of electrolyte (catholyte). A saline solution of sodium chloride (4 g/100cm3) was subjected to electrochemical treatment in an electrolytic bath with a direct current of 0.5–0.6 A and a voltage of 40–42 V. For fat extraction, we used catholyte with the following parameters: pH 9–11, redox potential between –600 and –700 mV. A two-factor experiment helped to improve the technological parameters of fat rendering. Catholyte hydrogen index X1 (Z1) and fat melting temperature X2 (Z2) were chosen as the primary technological parameters. Results and discussion. The processing temperature of raw fat had a significant effect on the fat yield. When the catholyte hydrogen index and the temperature were increased, it had a negative effect on fat extraction. The acid value of ostrich fat was significantly affected by the pH of catholyte. The inactivating effect of catholytic action on the enzymatic processes resulted in low values of peroxide fat. Conclusion. The research provided the following optimal range for producing ostrich fat with improved consumer properties: hydrogen index = 10.5–11.0, melting temperature = 60.0–100.00°C.

The article discusses the physical, chemical and functional properties of tiger nut (Cyperus esculentus) and the possibility of its use in meat products. Tiger nuts grow on the territory of the Republic of Egypt. This traditional plant goes back to ancient times. As a rule, its tubers are soaked and then eaten as a snack. Tiger nuts are currently used in beverages, bakery, and dairy products. According to the data obtained, tiger nuts contain 15.77% of dietary fibers, 22.64% of lipids, namely 79.41% of unsaturated and 20.59% of saturated fatty acids. The experiment proved that tiger nuts contain a substantial amount of minerals: potassium – 710 mg/100g, calcium and magnesium – 90 mg/100g. The plant also contains vitamins C, E, and B, while its antioxidant activity reaches 10.4 mg/g. The research featured the sensory properties of meat samples with various concentrations of tiger nuts as a partial replacement. The study revealed that the tiger nut is a cream-colored and odorless fine powder, with a weak sweet taste of almonds. During the experiment, 2.5%–10% of tiger nut powder was introduced into first grade beef samples with a 2.5% interval. When used as a meat substitute, 5% of tiger nut was found to have a positive effect on such indicators as taste, smell, color, and aroma. Hence, tiger nuts can be used as a functional ingredient in meat products to increase the content of dietary fibers, vitamins, and minerals. In addition, tiger nuts have a good antioxidant property, which increases the shelf life of meat products, and is a cheap partial substitute for raw meat.

In the horticultural industry, upon main products obtaining, the formation of the following secondary raw materials and production wastes: pulping,bagasse, tomato seeds, fruit seeds, vegetable peelings, etc. is concomitant. At the same time, the amount of secondary raw materials formed during fruit and vegetable raw materials processing varies from 5 to 85% of the initial raw materials mass going for processing, of which an average of 30% is sent to food products for food processing. The aim of the work was to study the possibility of bagasse using of direct extraction beet juice production in vegetable paste technology. To facilitate the process of bagasse pulping, pretreated with microwave heating, starch syrup, allowing to reduce the vegetable mass viscosity was proposed to use. As a result of research, it was found that the introduction of starch syrup in the bagasse in the amount of 10, 20 and 30%, along with an increase in the heating temperature, varying from 25 to 60, reduces the effective viscosity obtained after bagasse paste pulping. With an increase in the starch syrup dosage, an increase in the mass fraction of dry substances in beet paste and its liquefaction degree was observed as well. So, at a dosage of 10%, the liquefaction degree was 24.7%, at 20% - 45.1%, at 30% - 60.7%. Thus, the use of starch syrup in the production of beet paste from the bagasse of direct-pressed juice production makes it possible to adjust the vegetable mass viscosity purposefully, creating better conditions for subsequent technological operations. .

Представители рода Cichorium широко используются в различных отраслях: кофе-цикорная промышленность, фармакология, традиционная медицина. В настоящей статье представлен обзор научных публикаций, посвященных изучению фитохимических свойств и фармакологических эффектов растений рода Cichorium., The genus Cichorium is widely used in various fields: chicory coffee industry, pharmacology, traditional medicine and breeding research. This article provides an overview of scientific publications devoted to the study of phytochemical properties and pharmacological effects of plants of the genus Cichorium., Естественные и технические науки, Выпуск 6 (157) 2021

В статье представлено мнение, что в известных исследованиях недостаточно внимания уделяется актуальным для производства функциональных пищевых продуктов проблемам логистики, увязывающим территории – производители сырья и территории – производители конечной продукции. Автором подчеркивается необходимость развития исследований с учетом особенностей территорий Севера и Арктики., The view was expressed that there was insufficient attention in known studies to logistics issues relevant to the production of functional food products, linking the territories - producers of raw materials and the territories - producers of final products. The need to develop research taking into account the peculiarities of the territories of the North and the Arctic is shown.

The article presents information on the relationship of the implementation of sensory analysis in food production enterprises with the activities of these enterprises: from the development of new products and technologies, from the quality control of food at all stages of the product life cycle, the study of the structure of consumer demand, and ending with the preparation of forecasts for the sale of products and other production and marketing issues. Touch analysis helps the manufacturer to determine how his product is consumed and to assume the reaction of a potential buyer to a new product. The use of sensory or organoleptic analysis in the food industry requires the presence of specially trained people or testers who are the instrument of organoleptic analysis, and the constant improvement of their testing techniques and their sensitivity through constant training. Regulatory documents that establish the rules and conditions for conducting organoleptic studies, according to the all-Russian classifier of standards, are in the group «67. Food production»" in particular in the subgroup “67.240-Organoleptic analysis”. This group of standards includes requirements for the laboratory in which the research is carried out, for testers, requirements for utensils and reagents, and methods of research. Modern methods of sensory analysis together with the use of mathematical statistics allow to obtain results of equal and sometimes greater reliability than the results obtained by chemical or physical methods in the evaluation of quality indicators of food products. There are two areas of research: analytical and consumer

The article is devoted to the problem of protein nutrition deficiency among the planet's population. The urgency of attracting protein-containing vegetable crops to diets of various groups of the population is revealed. It is noted that in recent years, the population has seen a decrease in the intake of complex carbohydrates, an increase in the intake of easily digestible carbohydrate and fatty foods. The consequence of an unbalanced diet is a decrease in life expectancy, an increase in endocrine and cardiovascular diseases. It is found out that alfalfa is a domestic unpretentious agricultural crop with a high yield and is widely cultivated in Russia. It is found out that alfalfa is a domestic unpretentious agricultural crop with a high yield and is widely cultivated in Russia. The prospect of attracting alfalfa to food production has been established. The chemical composition of the seeds of alfalfa has been studied. The article presents the results of studies to determine the content of vitamins, the composition of amino acids, the amount of macro- and microelements in the object. It was found out that the chemical composition of alfalfa seeds is characterized by a high content of protein, complex carbohydrates, fiber, vitamins (A, B3, B5, B9, E, K), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, manganese, copper, zinc). Lucerne can be an effective source of leucine, lysine, isoleucine, valine and threonine. Based on the above studies, it is concluded that the seeds of alfalfa are a promising raw material for the replacement of animal proteins, the enrichment of low nutritional vegetable proteins, the regulation of the chemical composition of catering products, the creation of analogues of food products and the development of specialized products of baby food. Alfalfa seeds are proposed for the development of low-calorie food formulas, food products with low cholesterol and the creation of specialized products for the correction of metabolic disorders of the body. It is shown that alfalfa, along with other domestic agricultural crops, is very promising in food production.

The article presents the analysis of the security of the food market during the period 2010-2015, with an account of modern conditions of economy of the Russian Federation. The volume of production (manufacturing) of major food products in Russia in the period 2010-2015 indicate the increase in domestic production of food products such as meat products, fish and fish products, frozen fruits and vegetables, milk and dairy products. Key categories of micro-economic analysis is supply and demand in selected markets. On the basis of information about the diets of the population per capita in the region and Russia as a whole, revealed that the consumption of meat and meat products, eggs complies with the standards. The problem of formation of demand for food products is relevant due to the fact that consumption and demand for food in large parts of the population formed at an insufficient level due to low incomes. In examining the share of imported products in the food market of the Russian Federation, it was identified that there is a dependency on the following inventory: beef (import share of 57.3%), animal oil (34.4 per cent) and cheese (37.3 per cent). In the conditions of modern development of the economy another important factor is the state support of import substitution advocating a kind of incentive for the development and protection of own food production. Assessment of the dynamics of foreign trade turnover of trade in the region helps to identify trends in the development of relations in the region. The analysis of the index of foreign trade of the Urals Federal district in the period 2012-2016 has undergone minor changes, this fact is due to the introduction of foreign sanctions. Import substitution is one of the main factors contributing to implement large-scale and deep modernization of the domestic agricultural sector, causing the use of leading technology.

At the Food Production Department of Murmansk State Technical University (MSTU) was developed a technology of production of smoked fish products with the use of air-flue mixture, produced in an infrared smoke generator under conditions of low-temperature pyrolysis of wood chips with an initial moisture content of 40 to 60% and a bulk density of from 104 to 154 kg/m3. A method of producing smoke and its hardware design enabled to securely control the temperature of the smoke receiving smoking environment, which guarantees a minimum content of threat to human health of polycyclic aromatic hydrocarbons (РАНs). The developed technology involves short cycle smoked salted semi – fish fillets and allows to obtain finished products with excellent organoleptic properties. The content of РАНs in finished products less than 0.0002 microgram/kg, which is significantly below the maximum permissible concentrations (MPC) according to the requirements of SаnРiN 2.3.2.1078 (less than 0.001 mg/kg product) and according to the requirements of TR CU 021/2011 (0.005 mg/kg product). This technology successfully implemented in production at fish processing plants in Murmansk region. However, marketing research has shown that the market for smoked fish in the Murmansk region is characterized by a narrow range, which affects consumer demand and reduces the competitiveness of the regional enterprises-manufacturers of smoked products. To solve this problem it is offered to expand the range of smoked fish products due to use of non-traditional Smoking techniques raw materials – fillet of cod fish (saithe, haddock, cod). To improve consumer properties of products, in particular, to improve the indicator of “consistency: and "juiciness" of the proposed use on the stage of the salting of prefabricated enzyme preparation from hepatopancreas of snow crab (Chionoecetes opilio), added to brine with density of 1.18 to 1.2 g/сm3 at a dosage of 0.04%, the curing time of the mix in the brine for 15 minutes. When optimizing technological regimes of the salting process with the enzyme preparation we used the method of fuzzy modeling implemented in the MatLab calculating software.

The development of modern society and the rapid pace of life, in the last few years have significantly changed people's attitude to their own health. Promotion of healthy lifestyles has shaped consumers interest in balanced nutrition. The modern man is a new approach to the selection of products. The development and change of modern food market puts producers the task of finding new technological and product solutions, one of which is the establishment deliveries of the new generation of “functional foods” and products of “special purpose”. The development and change of modern food market are forced to pay attention to some aspects of strategic development. Development strategy needs to be innovative. The outcome of the innovation process is the creation of a competitive product, which is a product of the process. In the food industry such an innovative process is the creation and production of products of functional and specialized purpose. Today's realities dictate the need for an innovative approach not only to the technology of food production, but also to search for new approaches in the promotion of goods for the consumer market. Enterprises committed to the production of natural food functional products and therefore are committed to using natural plant materials and derived functional food ingredients. Considered range innovation new functional ingredients for food industry enterprises engaged in the production of enriched and specialized products (phospholipids, inulin, erythritol, maltodextrin, isomaltulose, pea fiber, pea protein, pea protein isolate), as well as their impact on the human body. Special attention is paid to phospholipids, as they belong to the group of essential substances, which are indispensable for a person and enter the body solely through food. Therefore, the introduction into the human diet products with functional ingredients is an important element of nutrition of the population.

The article considers ways of improving food security in the region. Food production, necessary for the existence of mankind, and the level and quality of nutrition characterize the degree of socio-economic development, health and life expectancy of the person. Extreme importance and many unresolved issues related to ensuring food security in the meat subcomplex are doing highly relevant research questions related to the development of integration formations. In regions where integrated economic entities it is necessary to state financial and material (starting) help them operate more efficiently. It is important that controls were not carried out functions of economic management and promoted it within its own competence. In the Voronezh region with the aim of providing stable meat raw material has been implemented the investment project creation of the tribal enterprise for the breeding and fattening of beef cattle at the production sites of Zarechnoe, OOO, with a capacity of 30,000 heads of cattle. Commissioning which made it possible to complete creation in the Voronezh region meat cluster. Existing integration ties in the meat sub-complex are formed is not yet on a mutually advantageous basis and, in practice, infringe on economic interests of agricultural producers. In order to ensure further development and improve the efficiency of specialized and cooperative groups, namely in production, processing and realization of meat products it is expedient to establish at the regional level, the formation of agricultural holding type in the Voronezh region. The particular relevance of the project becomes due to the current shortage of animal protein, growth in the import of raw materials and products and is aimed at the development of domestic production by maximizing the use of reserves local resources to importsubstituting technologies.

Рассмотрены наиболее часто применяемые технологические схемы очистки сточных вод на предприятиях пищевой промышленности. Отмечены их преимущества и недостатки. С целью повышения качества очистки отработанной воды разработана модернизированная система очистных сооружений с внедрением аэротенка как основного устройства для очистки от органических загрязнений, что повышает долю используемого кислорода, устойчивость системы к засорению, снижает потери давления и затраты на электроэнергию, увеличивает эффективность очистки. Установлено, что эффективность очистки сточных вод при внедрении аэротенка составляет 7075. Расчетное содержание БПК и ПАВ в сточных водах предприятия после очистки при установке аэротенка не превышает ПДК., The most frequently used technological schemes of wastewater treatment in the food industry are considered. Their advantages and disadvantages are noted. In order to improve the quality of wastewater treatment, the upgraded system of treatment facilities with the introduction of the aeration tank as the main device for purification from organic pollution has been developed. This increases the proportion of oxygen used, system resistance to clogging, reduces pressure losses and energy costs, increases cleaning efficiency. It was found that the efficiency of wastewater treatment during the introduction of aeration tank is 7075. The calculated content of BOD and surfactant in the waste water of the enterprise after treatment during the installation of the aeration tank does not exceed the MPC., №4(370) (2019)

In the Russian economy not every business entity, implements innovative business activities. The situation generated by the complexity of perception and practical transition to an innovative economic system. On the development of innovative activities affects the overall condition of the economy, condition of material production. The research demonstrates that resource potential of innovative activities in recent years had a tendency towards absolute quantitative reduction and quality deterioration. The decrease in the level and quality of resource provision of innovative activity due to the lack of necessary financial resources. Currently, innovation has become the primary means of increasing the profit of economic entities at the expense of better meet market demand, reduce production costs compared to competitors. Given the complexity of businesses, there is a need of the state stimulation of innovative activity, which is carried out the main directions, forms and methods. In the system of direct effects of the state on business innovation is the stimulation of development of Technopark structures. Creating the most favourable conditions for innovative enterprises, the provision of various services is their main goal. For the food processing industry currently, the largest share in the investments in the investment activities have their own sources of funding, including the use of depreciation. To Finance industry-wide, cross-sectoral and regional scientific and technical problems you can create extra-budgetary funds for financing R & d and innovation support. To encourage regional interests, one of which is that innovation is available to local authorities. In the financial provision of innovative activity is given credit. A Bank loan allows you to increase the efficiency of innovation activity. The article concludes that these measures to stimulate innovative-innovative activity can effectively influence the activity of the company: will allow to increase the production of food products of high quality and varied assortment, which in turn, would boost the earnings of the food industry.

The purpose of the master's thesis is to study accounting and analytical support for the formation of financial results in the food industry to improve the financial planning business. The relevance of the topic due to the fact that the operation of enterprises in market conditions is a precondition for concentration of attention on the problems of the organization of financial planning and control of financial results, as it affects the financial condition of enterprises and, accordingly, the economic development of the country. Provision of scientific novelty disclosed in this master's thesis: 1) identified and theoretically substantiated the role and place of the formation of financial results across the enterprise planning system, taking into account industry-specific (food industry); 2) an improved form of the "Report on financial results "with elements of the financial analysis, consistent with the objectives of the enterprise. The practical significance of this work is determined in terms of the development of recommendations to improve financial control and forecasting of JSC "Poultry" Sredneuralskaya ", including using methods SWOT and STEP analysis. Целью магистерской диссертации является исследование учетно-аналитического обеспечения формирования финансовых результатов в пищевой промышленности для совершенствования системы финансового планирования предприятий. Актуальность данной темы объясняется тем что, функционирование предприятий в рыночных условиях является предпосылкой концентрации внимания на проблемах организации финансового планирования и контроля финансовых результатов, поскольку от этого зависит финансовое состояние предприятий, и, соответственно, экономическое развитие страны. Положения научной новизны раскрываемые в настоящей магистерской диссертации: 1) идентифицированы и теоретически обоснованы роль и место процесса формирования финансовых результатов в рамках системы планирования предприятия, с учетом отраслевой специфики (пищевой промышленности); 2) предложена усовершенствованная форма «Отчета о финансовых результатах» с элементами финансового анализа, согласованными с целями деятельности предприятия. Практическая значимость данной работы определяется с точки зрения разработки рекомендаций по совершенствованию финансового контроля и прогнозирования работы ОАО «Птицефабрика «Среднеуральская», в том числе с использованием методов SWOT и STEP анализа.