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The present research featured scientific and technical policy papers in Russia. The research objective was to study the normative legal acts that determine the strategic scientific and technological development of the country. The paper contains an analysis of the goals stated in these documents and defines the efficiency of the target indicators. The study was based on systematization methods, content analysis, and comparative analysis of the main strategic legal acts that form Russian scientific and technical policy. These documents are divided into two groups. The first one contains the goals and objectives of scientific and technological development, but no quantitative values of targets, or indicators, of scientific and technological development. The second group specifies these indicators. The study revealed that not all the goals outlined in the policy papers have been met, and there are targets for scientific and technological development that have not been achieved yet. Moreover, some of the measures provided in the policy papers were implemented with a noticeable delay or were not implemented at all. For instance, the list of end-to-end technologies still remains unapproved. All these issues hindered the development of Russian competitive high-tech sector of goods and services: the country failed to develop mechanisms that could stimulate its transition to innovative development of real sector enterprises and to improve the resource base for scientific and technological complex.

Introduction. New innovative technologies make food industry more effective. The present paper introduces a new method of hopped wort production based on novel mash filters. Study objects and methods. The research featured two new designs of mash filters. The study of the mashing process involved malt, hops, drinking water, and beer wort. The research included generally accepted methods of physicochemical and sensory research. Results and discussion. Both models differed from the traditional design. Mash filter I had a cylindrical filtration vat at its bottom with filters in the lower and upper parts of the vat. A pump was installed on the outer side of the steam jacket to produce forced circulation of the liquid medium flow through the vat. The steam jacket was covered with Corundum Classic superfine liquid thermal insulation. Mash filter II had a filtration bottom made of perforated sheet and provided intensive liquid circulation. It also had a regulated mixer that moved the mash, which significantly improved the mashing process. After the mashing, the mash passed through the filtration bottom, separating the liquid phase from the solid phase. The crushed material was discharged through a hatch in bottom. The physicochemical and sensory profiles of the obtained beer wort and beer samples complied with State Standard 30060-93 “Beer. Methods for determination of organoleptic indices and product’s volume”. Mash filter II produced beer wort of higher quality and improved the sensory properties of the finished product. This model proved more effective in extracting proteins and digestible sugars during amylolysis due to a better mixing and circulation of liquid medium flow during the wort preparation. Conclusion. The new modified mash filter made it possible to reduce the brewing time by 28.6%. Not only was it more user friendly, but it also was less heat and electricity consuming. In addition, it reduced the production area as it combined the stages of mashing and filtering.

Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material. With a static equilibrium between the product and the environment, the water content in a hygroscopic state depends on the type of the product, its energy, humidity, and a number of parameters, e.g. temperature and partial pressure of the vapor on the surface. The paper introduces graphical dependences of the activity of water of jackfruit slices on humidity at various ambient temperatures. The authors also give its analogy in semilogarithmic coordinates. It helped to define a range of humidity that determined the type of connection between the moisture of the object and the dry residue. The laws of the mechanism of heat and mass transfer are relevant in determining the dynamics of the dehydration process. Their study can help to intensify the process of moisture removal with rational operating parameters. The present study featured the equilibrium states in the system, which made it possible to find the driving force of moisture transfer and to evaluate the heat carrier potential, as well as to substantiate the values of the parameters and the environment during storage and transportation of the finished dry product. The value of relative moisture content in equilibrium was determined by isothermal sorption curves. The value depends on the pre-treatment of the drying object, the conditions of its contact with the external environment, as well as by the energy and type of relationship between the dry residue and the moisture. The empirical results were arranged in the form of graphical dependences, which made it possible to theoretically obtain their mathematical approximation. The equations of dependence between the equilibrium moisture content of the material and the relative humidity of the vapor-air medium included a lot of constants, which also needed to be determined empirically. The mathematical dependences approximate the isothermal sorption curves, i.e. the relationship between the product’s moisture and water activity indices. The dependences can be used to conduct a thermodynamic analysis of the sorption process and determine the free, bound, and internal energies of the process of moisture absorption by the capillary-porous object of study. The hygroscopic examination of jackfruit is also necessary when making design decisions for the rational implementation of technological operations, including the storage and transportation of dry jackfruit slices.

Introduction. Cellulose-containing parts of herbs are an excellent source of alternative energy and can be used to produce biological ethanol. The present research aims at improving this fundamental and promising area of biotechnology. It introduces a new consortium of microorganisms that can saccharify while fermenting the substrate. Study objects and methods. The research featured technical cellulose obtained from Miscanthus sinensis using hydrotropic delignification and oxidation with pertrifluoroacetic acid. The ethanol content in the culture liquid was determined using an Agilent 7890B gas chromatograph with a flame ionization detector. The biocompatibility of the strains was studied by growing a direct co-culture in a dense nutrient medium. Results and discussion. The research objective was to create a new microbial consortium for the single-step production of bioethanol from Miscanthus sinensis cellulose. A set of biocompatibility experiments and cultivation conditions made it possible to select the optimal producers. The two developed microbial consortia required optimal compositions of culture media, which were determined by varying the ratio of components and measuring the yield of ethanol in the resulting culture liquid. Conclusion. The best consortium for Miscanthus sinensis cellulose consisted of Pichia stipites Y7124, Candida shehatae NCL3501, Kluyveromyces marxianus Y-4290, and Zymomonas mobilis 113 at a ratio of 1:1:1:1. The optimal parameters of bioethanol production included: temperature = 35 ± 1°C, pH = 5.2, time = 16 ± 1 h. The most efficient culture medium had the following composition (g/l): glucose – 5.0; peptone – 5.0; yeast extract – 0.4; K2HPO4 – 1.5; (NH)2 HPO4 – 1.5; MgSO4 – 0.5.

The increasing shortage of fossil hydrocarbon fuel dictates the need to search for and develop alternative energy sources, including plant biomass. This paper is devoted to the study of the Miscanthus plants biomass potential and the analysis of technologies of its processing into products targeted at bioenergy, chemistry, and microbiology. Miscanthus is a promising renewable raw material to replace wood raw materials for the production of chemical, fuel, energy, and microbiological industries. Miscanthus is characterised by highly productive (up to 40 tons per one hectare of dry matter) C4-photosynthesis. Dry Miscanthus contains 47.1–49.7% carbon, 5.38–5.92% hydrogen, and 41.4–44.6% oxygen. The mineral composition includes K, Cl, N and S, which influence the processes occurring during biomass combustion. The total amount of extractives per dry substance lies in the range of 0.3–2.2 % for different extraction reagents. Miscanthus has optimal properties as an energy source. Miscanthus × giganteus pellets showed the energy value of about 29 kJ/g. For the bioconversion of plants into bioethanol, it is advisable to carry out simultaneous saccharification and fermentation, thus reducing the duration of process steps and energy costs. Miscanthus cellulose is of high quality and can be used for the synthesis of new products. Further research will focus on the selection of rational parameters for processing miscanthus biomass into products with improved physical and chemical characteristics: bioethanol, pellets, industrial cellulose, bacterial cellulose, carbohydrate substrate.

Spray drying is currently used to obtain powder products from suspensions. It is considered the most effective type of drying for such media. The complexity of the drying process is associated with thermal destruction of components, which degrades the properties of the product and imposes significant restrictions on temperature condition. The present research features the simulation of transient modes of operation of the solenoids to generate a controlled cavitation effect when applied to a stream of acoustic vibrations using a magnetostrictive generator of ultrasound. The authors propose a new design of spray nozzle for drying suspensions with counter-connected solenoids. Such solenoids can cause deformation of the main suspension supply line. The intensity of the cavitation processes depends on the dynamics of the solenoid actuation. The paper introduces a mathematical modeling of transient modes of operation for ultrasonic frequency generator solenoids that create a controlled cavitation effect when applied to the jet of acoustic oscillations of this frequency. When modeling the process of operation of solenoids, the main criterion for changing the intensity of cavitation is the average rate of change in the volume of the cavity at the stage of its collapse, related to one cycle of oscillations for a spherical cavity. An increase in the static pressure of the liquid led to a shift in the phase of the collapse of the cavity. As a result of the chosen mathematical model, a numerical experiment with modeling in the MathCAD program was carried out. It revealed some graphical dependences of the change in U(t), L(t), and R(t). The obtained data allow one to predict the ballast induction and active load (R, L) for the control of transients in the solenoid of the ultrasonic generator. These dependences make it possible to choose more effective parameters for drying suspensions, which is especially important for heat- sensitive components.

The research features new processing methods of extraction of active antibacterial components from Siberian berries. The paper describes the content of biologically active agents and antibacterial dynamics in blackcurrant (Ribes nigrum L.) and common sea buckthorn (Hippophae rhamnoides L.) extracts. The study involved an analysis of the bactericidal biologically active agents in the extracts. The experiment revealed the main effect and synergism of the principal components, i.e. flavonoids, tannins, and vitamin C. It also established the leading role of the phenolic substances (flavonoids, tannins, phenolic acids, and glycosides) in the antibacterial influence on cultures of some kinds of pathogenic, potentially pathogenic, and unwanted microflora. The authors revealed some regularities of useful substances extraction in the conditions of ultrasonic processing. The optical density indicator of extracts during extraction helped to establish the optimum parameters of the process: mash ratio – 1:15; ultrasonic exposure frequency – 22 kHz. The experiment determined the mass fraction of extractive substances and active components, as well as the values of extraction coefficients of the berry raw material. Tannins and vitamin C were more extractable than flavonoids. The research also touched upon the impact of ultrasonic processing on the acceleration of extraction. When processing water-alcohol solutions of the raw material by ultrasonic irradiation with an intensity of 2 W/cm2 and a frequency of 22 kHz, the extraction duration fell from 300 to 15–20 minutes before the comparable values of balance concentrations of extractives were reached, in comparison with the control samples.

Introduction. Soy pulp, or okara, is a soy milk by-product. It contains a complex of valuable macro- and micronutrients, including fat-soluble vitamins. Recently, there has been a growing interest in replacing synthetic antioxidants with a mix of natural tocopherols. Soy beans and their by-products contain vitamin E and therefore can be used in food production, cosmetic, etc. Study objects and methods. The present research featured soy pulp. The content of tocopherols in the soy product was determined by high performance liquid chromatography using Sigma Aldrich standards and corresponding calibration dependencies. The research also involved spectrophotometry for determining tocopherols in standard solutions followed by chromatographic separation using fluorimetric detection. Results and discussion. To determine tocopherols in the okara, the test samples were treated with hexane. The filtered solution was exposed to low temperatures, after which the phases formed by centrifugation were separated. The samples were tested for all forms of tocopherols with the exception of β- and γ-forms. The chromatographic separation of the peaks of these forms was difficult due to the fact that their structural formulas were similar and differed only in the arrangement of methyl groups, i.e. the ortho- and paraposition. As a result, it was decided to determine the sum of the β- and γ-forms, which did not affect the objectivity of the analysis, since, according to published data, the content of β-tocopherol in soy products stays within 5%. Conclusion. The proposed method for sample preparation made it possible to improve the separation of the lipid fraction, which had a positive effect on the results of the analysis. The method also determined not only the quantitative, but also the qualitative content of tocopherols in the product. This reduced the risk of malfunctioning chromatographic equipment: the method proved more economical in terms of labor and reagent use. The obtained results corresponded to the existing scientific data on the content of tocopherols in soy products. The content of tocopherols in soy okara was 109 mg%.

Introduction. The research improved the formulation of semi-finished sponge cake by using the method of generalized desirability function. Traditional components were substituted with new advantageous rye varieties of local selection. The main advantage of the rye variety “Memory to Bambyshev” is that rye flour obtained from the whole grain of this variety has a lower trypsin inhibitor (1.7 mg/g) compared to flour from such varieties as “Saratov 6” (2.16 mg/g). Thus, the digestibility of the grain of this variety is higher by 0.26%. The rye can be used in baking to produce dietary breads, low-calorie bakery products with bran, and animal feed. Study objects and methods. Cakes and pastries make 34.5% of the total volume of flour confectionery products. The study developed a new semi-finished sponge-cake product, which can serve as the basis for cakes and pastries. However, flour confectionery products are oversaturated with carbohydrates and fats, which increases their calorie content. A set of experiments was performed to study the effect of reducing the amount of sugar in the formulation and replacing wheat flour with rye flour on the quality of semi-finished sponge-cake product. A basic formulation for sponge cake was used as control sample. The test semples varied in content of sugar and flour made from various types of rye. The technological additives included Ovalet emulsifier (1.5% to flour) and Duo baking powder (0.1% to flour). Emulsifier “OVALET SUPER” (Bakels, Sweden) is a pasty substance that consists of emulsifying agents, water, and stabilizers and acts as an improver, stabilizer, and structurizer designed for the production of semi-finished sponge cakes, rolls, muffins, and cookies. Duo baking powder is a special highly effective tool that does not contain tartaric acid. It can be used for the production of various varieties of bread and confectionery, e.g. biscuits, rolls, gingerbread, etc. The obtained dough was easy to process. The new formulation increased the volume and color of the product, as well as slowed down the process of hardening. Results and discussion. The highest value of the generalized function of desirability belonged to the sample where white wheat flour was subsituted with 30% of rye flour and the sample with 100% of rye flour with a 40% sugar reduction. According to the specific desirability indicators, the mass fraction of moisture, the mass fraction of total sugar, energy value, and foaming ability of the semifinished product were higher than those of the control sample. Conclusion. The developed formulation and technology can expand the range of functional products.

Introduction. Violation of the ecological balance and modern processing methods may result in a lower content of important nutrients in food. Therefore, there is a need to restore the balance of biologically active substances in food products. In this regard, it seems appropriate to use plant materials that contain biologically active substances, as well as pigments. The use of aromatic plants for these purposes remains understudied. The research objective was to extract chlorophyll-based green pigments based from green plants. Study objects and methods. The object of the study was dried parsley (Petroselinum vulgare). The extractants included acetone, ethyl alcohol (95%), hexane, petroleum ether, and chloroform. Results and discussion. The extractants were chosen according to the total content of chlorophylls, which determine the color of the extract. Since carotenoids are extracted along with chlorophylls, the content of this component was also determined. Acetone demonstrated the maximum degree of chlorophyll recovery. However, this solvent cannot be used in food industry. Therefore, 95% ethanol, which also showed a high degree of chlorophyll extraction, was chosen as the extractant. A set of experiments made it possible to establish the ratio of feedstock and extractant as 1:60 (three times extraction with a mass ratio of parsley and extract); the optimal time of each extraction was 0.5 ± 0.1 h. Magnesium carbonate (MgCO2) helped to preserve the dyes. In order to increase the concentration of coloring substances, the obtained extract was subjected to thickening at a residual pressure of 400 Pa at 40°C. Conclusion. The obtained concentrate from dried parsley can be used in production of combined foods.

Introduction. Oat-meal mills often have a low efficiency ratio of oat grains, which may be improved by new dehulling methods. The present research proved that it is possible to reduce the amount of destroyed cores by replacing elastic steel decks with viscoelastic polyurethane ones. The research objective was to assess the feasibility of using viscoelastic material in oat dehulling. Study objects and methods. The study featured two size fractions of oats. The grain was harvested in the foothills of the Altai Territory in 2017. A set of comparative tests was performed to define the efficiency of two dehulling machines. One had a standard metal deck, while the other had a deck made of material of A-80-95 ShA and an elastic modulus of 2.8 MPa during the second dehulling. Results and discussion. The polyurethane deck remained efficient for the first fraction during the second dehulling after 400 tons, for the second fraction – after 1,500 tons. The dehulling coefficient for the polyurethane deck exceeded the results for the metal deck by 12.0% during the second dehulling of the first fraction and by 5.9% during the second peeling of the second fraction. The integrity of the core increased by 34.0% for the first fraction and by 30.0% for the second fraction, which increased the mass fraction of the finished product by 2.9%. Conclusion. Ppolyurethane decks proved efficient for the second dehulling of the first and second fractions. Their use improved the processing of oat grains into Hercules oat flakes by 3.1%.

Introduction. Milk has a high nutritional value and is a vital component of human diet. Today, the dairy market is one of the largest and actively developing food markets. However, this industry is characterized by such problems as seasonality and poor transportability of raw materials. These problems particularly affect small farms. Deep processing of dairy raw materials to obtain dry powders is the most effective way to solve these problems. The research objective was to develop a low-tonnage dryer for producing milk powder on small farms and to select the optimal drying temperature. Study objects and methods. The research featured whole milk of the ‘Svoya Ferma’ brand, mass fraction of fat = 3.4–4.5%. The research was performed on the premises of Kemerovo State University (Kemerovo, Russia). The milk was dried on a pilot sample of the roller dryer developed by the research team. The dryer consisted of a vessel, heating drums, and a microcontroller, which was connected to the temperature sensor and the control circuit of the power part, which had a powerful rectifier and pulse regulator. Results and discussion. When the drying temperature exceeded 98°C, the characteristics of the milk powder deteriorated, and the milk failed to meet the State Standard. The optimal drying temperature was 92–95°C, since at this temperature all the characteristics, except for the solubility index, corresponded to the State Standard. The sensory and physical properties of the milk powder were improved by reducing the drying time and the distance between the knife and the drum. Conclusion. Further experiments have to be performed to determine the optimal rotation speed of the drums and the distance between the knife and the drum.

The article features the problems of improving the range of pasta products. The quality of food and the overall balance of the human diet are crucial in the state of health and quality of life. Macaroni products are in great demand among all population groups, so it can be considered as an object for the introduction of enriching and functional components. Pasta industry produces scores fortified products with dietary and/or functional orientation, but their percentage remains insignificant. Given the popularity of pasta, it can be a promising direction to include non-traditional raw materials in the pasta dough in order to change its chemical composition and increase nutritional value. The research employed methods of systematization, analysis, and generalization. The research was conducted on the premises of the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of Federal Research Center of Nutrition and Biotechnology. The article contains an overview of the scientific works by Russian and foreign researchers on improving the range of pasta products, namely pasta with functional properties, using non-traditional raw materials. It also describes some ways of expanding the use of existing raw materials, new formulations and technologies for the production of functional pasta with non-traditional raw materials. The research revealed some problems and trends in the pasta industry. The study is of theoretical importance and can be useful for scientists and producers in the development of new formulations and/or technologies of pasta with desired functional properties using non-traditional raw materials.

Coffee pulp is the first waste product obtained during the wet processing of coffee beans. Coffee pulp makes up nearly 40% of the total weight of the coffee cherry. Coffee pulp contains 25.88% of cellulose, 3.6% of hemicel- luloses, and 20.07% of lignin. Coffee pulp is considered as an ideal substrate of lignocellulose biomass for micro- bial fermentation to produce such value-added products as ethanol. In this study, we used alkaline pre-treatment of the coffee pulp with NaOH (0.2 g/g biomass) in a microwave system at 120°C during 20 min. This method gave the best results: 71.25% of cellulose remained, and 46.11% of hemicellulose and 76.63% of lignin were removed. After that, the pre-treated biomass was hydrolyzed by Viscozyme Cassava C (enzyme loading was 19.27 FPU/g) at 50°C for 72 hours. The results showed that the highest reducing sugars and glucose concentration after hydrolysis were 38.21 g/l and 30.36 g/l, respectively. Then, the hydrolysis solution was fermented by S. cerevisiae (3.108 cells/ml) at 30°C for 72 hours. The highest concentration of ethanol obtained was 11.28 g/l. The result illustrated that, available and non- edible as it is, coffee pulp could be a potential feedstock for bioethanol production in Vietnam.

The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for production of bakery products in the steam-convection oven at continuous proofing of dough pieces and bakery products. For control samples baking the author used a proofing box for final proofing and a convection oven. The analysis of the structural and mechanical properties of crumb was made using device “Strukturometer-1”, and loss of weight after baking was measured using standard methods. Intensity and color uniformity of crust were determined applying an ingenious method using flatbed scanner. Automatic recorder monitored the temperature in the baking chamber and inside the baked dough pieces. To determine the changes in product volume and proportion of the formed crumb during baking process, an original optical method was used. As a result of the research the author determined that there is a dependence of the dynamics of baked dough pieces quality indicators on proofing and baking parameters. It is shown that the main differences are observed during the first baking period. The detected regularities are associated with smooth heating of the steam-convection oven baking chamber and high relative humidity of the medium at the beginning of baking process. When using a steam-convection oven, the crusts had uneven color which is obviously due to condensation of a large amount of moisture on the surface during the initial baking period and, consequently, different rates of heating of individual parts of the crust. By the moment when baking process was over control samples and developed samples had insufficient differences concerning structural, mechanical and physicochemical parameters. It was determined that in case of continuous proofing and baking in steam-convection oven it is necessary to extend the baking process and increase dough humidity compared to traditional baking method.

The given article considers the perspectives of using dried Jerusalem artichoke as an alternative raw material in distilled spirits production. The main objective of the research was to determine the effect of distillation methods of fermented wort obtained from dried Jerusalem artichoke on the distillate output and quality. The authors took dried Jerusalem artichoke instead of its fresh tubers for processing as a raw material for alcohol drinks production because it is possible to use it during for the whole year to produce beverages. Besides dried Jerusalem artichoke has stable biochemical composition, high microbiological quality, and higher content of low-molecular fractions of fermented carbohydrates. The study of physical, chemical and organoleptic properties of the fermented wort, crude alcohol and distillate was carried out using standard analytical methods. The authors considered two types of distillation: single and double. During the experiments they used dried Jerusalem artichoke with humidity 6.1% and inulin content equal 54.2%. Fermented wort was obtained by means of single-stage method. Distillation was performed using distillation unit “Kothe Destillationstechnik” (Germany). The authors determined that distillation method has an influence on the distribution of ethanol into fractions and determines its loss. Double distillation leads to higher loss of ethanol. Ethanol loss increased from 3.6% after single distillation up to 5.2% after double distillation. The authors showed that during single distillation of the fermented wort obtained from dried Jerusalem artichoke more volatile components are formed compared to double distillation. In the first case their number increases by 10.0%, in the second case – only by 3.5%. The data on the composition of volatile constituents in the distillates allowed to prove that single distillation has a number of advantages such as the production of liquids rich in valuable volatile constituents and lower methanol content which is considered as the most toxic impurity.

Insufficiently studied and at the same time promising is the use of an acidophilic starter for making the bakery products designated as military personnel's food. An acidophilic sourdough starter is a mixture of the species and strains of yeast and lactic acid bacteria grown on the basis of saccharified pregelatinized flour and specially selected in certain proportions. The study aims at obtaining a dehydrated biopreparation of fermented pregelatinized flour for bakery production using the strain Lactobacillus helveticus H10 (dry fermented pregelatinized flour) and its application in the technologies of bakery products made from rye and a mixture of rye and wheat flour. The composition of the nutrient mixture for dry fermented pregelatinized flour has been optimized in terms of rheological, biotechnological and microbiological indicators. It has been found that fermented pregelatinized flour with a 50% content of a starter has the least viscous structure, which allows us to dry the sample faster and to preserve lactic acid bacteria. It has been found that the sample prepared using rye wholemeal flour was characterized by a higher content of amine nitrogen (by 15%), volatile acids (by 29%) and mass fraction of sugar (by 27%) compared to the sample of fermented pregelatinized flour made using rye bread flour. It has been revealed that microorganisms are destroyed least during convective drying. The main technological parameters for making dry fermented pregelatinized flour that provide stable biotechnological and microbiological properties have been developed: a drying temperature of 40–45°C for 170–200 min with an air flow rate of 1.5–1.8 m/s above, 0.3–0.5 m/s below, 0.8 m/s on the right and 0.1–0.15 m/s on the left. A complex technology of long-life rye-wheat bakery products has been developed.

The article is devoted to the analysis of modern priorities in the sphere of food industry main branches development. The author identified the most promising of them, in particular, modification of socially significant food products (fats) by means of their combination with traditional and non-traditional plant raw materials having full fat oil and low-oil content as a source of physiologically functional nutrients. Chemical composition of raw materials has been studied to reveal the biological value and food safety. The efficiency of using wheat germ flour as an ingredient of vegetable fatty composite mixtures in bread production is established. The author suggested using composites that consist of germinated wheat product, animal fat, creamy melted butter, palm, soybean and sunflower oils which have balanced fatty acids content. The author justified the relevance of heat treatment of composite mixtures having wheat germ flour content up to 30.0% of the mixture mass at 40–50 °C, more than 30% – up to 70°C during 10–15 min. That will help increase its microbiological purity, reduce the enzymatic action of germ lipase, protease and lipoxygenase, extend the mixtures shelf life up to 45 days. Optimum proportion of wheat germ flour should not exceed 70.0% of the raw material mixtures weight. It was demonstrated that 30,0 to 50,0% of solid fats can be replaced with vegetable oils. There was a positive effect of the developed composites in the amount of up to 5.0% to the quantity of flour according to the recipe on the quality of bread produced from the 1st grade wheat flour.

The combination of dairy and vegetable raw materials is considered a technological way of mutual enrichment that allows to optimize the composition and content of fatty and amino acids to a certain extent. The ultrasonic effect contributes to an increase the colloidal stability of products of an emulsion and suspended nature based on vegetable and dairy raw materials. The aim of this work was the study of the process of obtaining protein-containing beverages, vegetable-based in conditions of ultrasonic influence. The main object of the study selected the flour from oilcake of nuts of Pinus sibirica Du Tour (cedar flour). The beverages were obtained using two methods: 1) by scalding cedar flour with the drinking water heated to a temperature of 70°C; 2) by gradual bringing a model mixture of cedar flour with drinking water to the boil. The mass ratios of cedar flour and drinking water were used in the study at 10 : 90 (10% of cedar flour), 10 : 80 (11.1%), 10 : 70 (12.5%), 10 : 60 (14.3%), 10 : 50 (16.7%) and 10 : 40 (20.0%). The model drinks were processed in a cavitation mode (20 W/cm2) of the "Volna" apparatus at the frequency of ultrasonic vibrations of 22 ± 1.65 kHz; the processing time was 2 and 5 minutes. The effectiveness of ultrasound exposure was estimated by the content of dry matters, protein and fat, of size of fat droplets and the colloidal stability of the resulting emulsion. The application of an ultrasonic field provides an increase in the degree of transition of soluble dry matters of cedar flour to the water phase up to two times, including fat ten times and soluble proteins up to two times. As a result, the drops of cedar oil, extracted from the cedar flour are dispersed effectively, resulting in enhanced stability obtained emulsions. The dosage cedar flour within of 14-16.7% under scalding conditions followed by an ultrasound cavitation for 2 min, can be considered as optimal conditions for producing beverages. The analysis of the resulting beverage (2.6-3.4% of protein and 2.8-3.3% of fat) shows its comparability with cow milk.

The problem of production of functional products of the natural origin intended for daily regular consumption and having an effect on biochemical reactions and physiological functions through restoration of its microecological status is considered in this article. It is shown, that one of sources of the vital substances for an organism is berry cultures, which play an essential role in nutrition of population. Dry berries practically completely conserve all spectrum of vitamins and biologically active materials that makes them valuable raw materials in various food industry branches. The use of products on the basis of dry berries allows to compensate for the deficiency of some vitamins, edible filaments and other useful substances, and also to normalize an intestinal microflora of an organism. The research purpose consisted in selection of optimum physical and chemical and technological aspects of low-temperature vacuum drying of berries. At performance of tests both standard and original techniques of investigation of technological, physical and chemical, biochemical, microbiological and statistical methods of research of raw materials and finished products properties have been used. Physical and chemical aspects of vacuum drying of berry raw materials are studied. Optimum technological parametres of drying are picked up. It is stated, that drying at higher values of temperature (80°С) proceeds faster in the chamber, thus there is fuller moisture removal from a berry, which positively influences on product shelf life. However there is increasing of specific power inputs on drying of a product and decreasing of quality indicators.

To increase ecological safety of phenol-formaldehyde resins production of the novolac type, the adsorption technology for purification of wastewater containing mainly phenol and formaldehyde was developed. The research of organic substances adsorption (formaldehyde, phenol) from individual aqueous solutions and their mixtures on carbon sorbents grades AG-3, AG-OV-1, SKD-515, BAU, ABG, XAU was conducted, this grades differ in composition, method of producing, structure, and chemical state of the surface. The basic laws, characteristics and mechanism of adsorption of organic substances on activated carbon (AU) were established. The mechanism of mass transfer during adsorption of a mixture of phenol and formaldehyde on the investigated sorbents was showed, and the external mass transfer coefficients were calculated. There was proposed the method of optimization of parameters and continuous adsorption treatment process modes, based on the fundamental external diffusion dynamics adsorption formula using the adsorption constants of the Dubinin-Radushkevich’s equation and kinetic dependencies. The main features of the adsorption dynamics were established, which allowed to determine the duration of column operation, the amount of feed water depending on the throughput rate, the height of the fixed bed and size of the column. According to the results of experimental studies and derivatographic analysis we developed the technology of carbon sorbents regeneration after adsorption of formaldehyde and phenol mixture, which allowed to restore the AC (activated carbon) sorption capacity to 95-98%. On the basis of aggregate balance studies, kinetics and dynamics of adsorption process, optimization of the cleaning regime and the parameters of adsorption column using mathematical modeling, we recommend the technological solution for waste water purification from phenol and formaldehyde, which are formed in the process of phenol-formaldehyde resins of the novolac type production.

Currently, promising methods for intensifying the salting technology of raw meat are those based on pulsed energy effects, accompanied by a variety of physical and chemical effects. One of these methods is a discharge-pulse technology, developed by the scientists of the department of meat and canning technologies of the North Caucasus Federal University. When a short high voltage electrical pulse forms in the brine-meat system, high pressure forms in the working tank, the increase in pressure is accompanied by a set of physical and chemical phenomena, such as ultrasound and electromagnetic radiation, ultraviolet glow, cavitation, etc. Taken together, all these phenomena have a beneficial impact on both the brine and the meat itself, accelerating the process of salting. In the present study, we tried using the method of determining the diffusion coefficient of salt in beef muscle tissues empirically by creating a concentration difference in two communicating chambers, the liquids in which are separated by the studied raw material of a given thickness. The main goal of the work was to evaluate the effectiveness of the discharge-pulse technology of salting meat raw materials by determining the NaCl diffusion coefficient and the penetration depth of salt into meat samples. The experimental results showed that with the discharge-pulse treatment of meat, the penetration rate of salt into muscle tissue increases and is proportional to the number of pulses transmitted to the system. The diffusion coefficient in test samples was higher that in the control meat samples at each time period. Based on the obtained results, we came to the conclusion that the discharge- pulse meat treatment contributes to the intensification of diffusion osmotic processes in the wet salting technology.

An important strategic objective of the food industry is to meet the demands of all categories of the population in high-quality, biologically valuable, and safe food. At present, structured products based on dairy raw materials are commonly used. Food materials used to generate the necessary rheological properties or modify the existing properties for food systems that adjust or form the consistency of food products are referred to as structure- stabilizing agents. Both individual ingredients and complex mixtures thereof can be structure-stabilizing agents. The use of these agents contributes to an increase in the density and to the formation of a specific structure of the food product, which is retained even after heat treatment. In this study, the composition and properties of structure- stabilizing agents for products based on dairy raw materials have been analyzed. The following characteristics have been selected to examine: bulk density, viscosity, the fraction of undissolved residue, microvoid content, specific volume, specific surface area, and characteristic diameter. The dynamics of structural changes that occur during the interaction with the solvent have been analyzed from micrographs. The weight fraction of chemical elements (oxygen, nitrogen, carbon, sodium, chlorine) has been determined via analyzing the spectrophotometric profile.