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During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes, and the driving force is the gradient of water activity. The rate of transition of water from one phase to another depends on the difference between the equilibrium and working concentrations, the physical properties of the system and the "hydrodynamic setting" of the process. The relationship between the factors is established using the equations of diffuse kinetics. The influence of various factors on the processes of moisture transfer of confectionery products of a jelly-like consistency was investigated using the example of jelly-fruit marmalade. It is shown that an increase in storage temperature by 10 °C leads to an increase in the rate of moisture transfer of jelly-fruit marmalade, made without the use of modified starch, by a factor of 2.2. The use of 2% different types of modified starch allows to reduce the rate of moisture transfer of jelly-fruit marmalade by 1.3–1.7 times. The use of modified starch E1412 reduces the rate of moisture transfer by 1.7 times as compared to the control sample of marmalade without the addition of modified starch. The use of modified starch E1401 in the manufacture of jelly marmalade predicts an increase in the preservation of products (no "crust" during storage). To predict moisture loss during storage of confectionery products of a gelatinous consistency, it is proposed to use the molecular diffusion coefficient, which allows to substantiate the type of structurant, the thickness of the packaging used and the storage temperature of products with a given shelf life. The molecular diffusion coefficient of jelly-fruit marmalade ranges from 0.56 ? 10-13 m2/s to 2.04 ? 10-13 m2/s. The maximum coefficient corresponds to the highest rate of moisture transfer processes.

Storage problems for various types of confectionery products are associated with the physical state of the contained water and its migration processes. This work is aimed at predicting the storage capacity and increasing the shelf life of various groups of marmalade. The influence of the content of caramel syrup (5 - 25%) in jelly marmalade (JM) on apple (YP) and citrus (CP) pectin on the processes of moisture transfer during storage of products packed in BOPP film 20, 40 microns has been investigated. The composition and amount of molasses forms the features of the phase transitions of sugars and the ratio of free and bound moisture, which has a significant effect on the texture and organoleptic properties of FMs during storage. Moisture migration was characterized by the mass fraction of moisture and water activity. The results showed that over 12 weeks of storage, the moisture content of the sample with CP, containing 5% molasses, decreased from 22.0% to 19.6%, the rate of decrease in the mass fraction of moisture was 0.2% per week. For a sample containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.4% per week. For 12 weeks of storage, the mass fraction of moisture in the sample with NP, containing 25% molasses, decreased from 22.0% to 19.6%. As a result, for a sample made with YF containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.2% per week, and containing 5% molasses - only 0.1% per week. An increase in the mass fraction of molasses from 5.0% to 25.0% in the chemical composition of the FM leads to an increase in the rate of moisture transfer, approximately two times, while the water activity of the products practically does not change during storage and is 0.750 - 0.760. With an increase in the thickness of the polypropylene film from 20 ?m to 40 ?m, the rate of moisture transfer processes decreases approximately two times.

Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its consistency, taste, smell, appearance by retaining moisture and preventing damage by microorganisms. Freshness criterion for long shelf life is one of the main factors affecting the sales and competitiveness of sugary confectionery. The aspects of the influence of the properties of structure-forming agents (pectins, agars, modified starches) on the formation of a gelatinous consistency and storage of marmalade are considered. The physical and chemical indicators characterizing the process of moisture transfer in the body of the marmalade during storage are indicated. To assess the migration of moisture during storage, the graphical dependence of aw on the mass fraction of moisture in the marmalade is used - the isotherm of moisture sorption. Analysis of the obtained data of desorption isotherms can serve as a useful tool that shows what proportion of moisture a product is capable of receiving or giving away without losing the properties that characterize the quality of a particular confectionery product. Modern methods are indicated in assessing the quality function of marmalade using a mathematical equation to predict its storage capacity. An integrated approach to ensure the safety of marmalade is considered, which allows predicting its shelf life

The actual content of organic acids and macronutrients in the samples of purees made of strawberries, black currants, blackberries, cranberries, pears, cherries, apricots was determined in the work. The average value of malic acid mass fraction in the studied types of raw materials was 0.7%, while in apple puree it counted 0.43%. The average value of the sum of potassium and magnesium mass fraction for the presented types of raw materials was 212 mg / 100 g, and the previously determined value for apple puree was 211 mg / 100 g. Comparison of the actual values and reference data of the ranges of malic acid content and potassium and magnesium sum shows the possibility of the fruit component content determination in various confectionery products groups. Organic acids and macronutrients were proven to be used as identification indicators for many groups of fruit raw materials. The factual data on organic acids and macronutrients content in some types of fruit purees made of tropical fruits, which are characterized by very wide ranges, were obtained in the work. The mass fraction of malic acid in the studied samples is in the range from 0.03% to 0.30%. The potassium content ranges from 60 mg to 301 mg per 100 g of product, and the magnesium content ranges from 6 mg to 21 mg per 100 g of product. The preservation of organic acids and macronutrients in apple puree was proved during storage. This indicates the possibility of their use in the confectionery industry as accurate and reliable criteria for fruit raw materials identification in finished products.

A method is proposed for rejecting impulse noise in LFM radars, based on sharing of information from the frequency and time domains of the signal representation. The method is implemented on a dual-core processor with an ARM (Advanced RISC Machine) architecture.

Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling" the content of sulfur dioxide must be specified when labeling confectionery products, if its content exceeds 10 mg per kg. The definition of this preservative in raw materials, semi-finished products and confectionery in accordance with the current GOST 26811 “Confectionery. The iodometric method for determining the mass fraction of total sulfuric acid is often difficult because of the complexity of confectionery products, the formation of intensive staining of the solutions under study and the ability of sulfur dioxide to react with other components of the objects under study. Therefore, the task of developing methods with the optimization of the sample preparation stage of the samples under study, which allow one to fully determine sulfur dioxide in confectionery products, semi-finished products and raw materials, is relevant. The purpose of this work was to develop methods for determining sulfur dioxide in raw materials, semi-finished products and various names of confectionery products, as well as assessing the impact of these types of raw materials and semi-finished products on the content of sulfur dioxide in confectionery products. The results showed that sulfur dioxide is present in many raw materials. In mg per 1 kg of sugar in white sand from 1 to 9, molasses from 25 to 52, wheat flour from 9 to 15, starch from 3 to 17. In fruit raw materials from 5 to 545 mg per kg. In confectionery: marshmallow and marshmallow from 8 to 29, gingerbread from 6 to 25, biscuits from 0 to 16, chocolate from 8 to 13. Based on the data obtained, it can be concluded that the content of sulfur dioxide in raw materials and semi-finished confectionery products is a very wide range, which makes it necessary to control the quality of all raw materials entering the production. Sulfur dioxide, used as a preservative for fruit raw materials, can significantly increase the content of this allergen in confectionery made using such raw materials. Ensuring the level of sulfur dioxide less than 10 mg / kg is achieved using raw materials with low content of sulfur dioxide and technological methods.

Confectionery products possessing an adjusted chemical composition to increase the content of vitamins can serve as an additional their source in human diet. The purpose of the study is to assess the compliance of information on the content of vitamins in flour confectionery products and possible ways to increase their content. Wide ranges characterize the content of vitamins В1 and В2 in samples of flour confectionery products: the mass fraction of B1 in biscuits is 0.02–0.23 mg/100 g, B2 – 0.03–0.24 mg/100 g. In gingerbreads the mass fraction of B1 is 0.03–0.21 mg/100 g, B2 – 0.01–0.20 mg/100 g. The mass fraction of B1 in crackers is 0.02–0.18 mg/100 g, B2 – 0.00–0.07 mg/100 g. Information of the vitamins' content in flour confectionery products is not always reliable. Experimental data of the content of vitamins B1 and B2 in the vitaminized biscuit do not correspond to the data presented on the label. Thus, the actual vitamin B1 content in samples of vitaminized biscuits was 6.4 % and 5.0 % of the recommended daily intake (RDI), while the label indicated 21 % of the recommended daily allowance, the actual vitamin B2 content was 8.1 % and 4.4 % of the RDI, while the label indicated 14 %. The use of such raw components as fruit raw materials and dried dairy products allows increasing the content of vitamins B1 and B2 in flour confectionery. Content of B2 in dry milk is higher than in wheat flour more than in 20 times. It has been determined that content of vitamins B1 is 0.18–0.23 mg/100 g, B2 is 0.15–0.24 mg/100 g in the samples of sugar cookies with dairy products, which is up to 15 % of the average daily requirement of an adult in those vitamins.

This work is aimed at solving the problems of controlling the structural-mechanical, rheological, organoleptic properties of jelly-like confectionery by changing the chemical composition of gel-forming raw materials. The manufacture of jelly marmalade is a complex process owing to the presence of a large number of prescription components that affect the properties of finished products such as sugar, molasses, pectin, modified starch and other structure-forming agents. Since pectin is produced in Russia in small volumes, this limits the possibility of choosing its type due to the high price, which does not always guarantee the stability of the quality of marmalade during storage. Pectin derived from major sources (apple cake, citrus crusts, sugar beet, etc.) differs in chemical properties and molecular chain size. The influence of the composition of carbohydrates on the structural, mechanical and rheological properties has not been adequately studied. Since moisture transfer processes have a significant effect on the shelf life of intermediate moisture products, which include marmalade, it is the chemical composition of the raw material that causes the ratio of bound to free moisture in the marmalade. In the paper the influence of the content of starch syrup (5.0 - 25.0%) on the structural-mechanical (strength) and organoleptic characteristics of model samples of jelly marmalade made on the basis of apple pectin is considered. The obtained patterns can be used to predict the stored capabilities and shelf life of various marmalade items.

Soft X-ray spectra (30–70 A) of aluminum plasma have been measured in experiments carried out at the Kanal-2 laser facility at laser intensities of (1–7) × 1013 W/cm2. It is shown that the measured spectra satisfactory agree with those calculated using the RADIAN numerical code.

The experimental results on the conversion of multimode radiation of a neodymium glass laser with controlled spatial and temporal coherence to the second optical harmonic in nonlinear KDP crystal during the oee interaction implementation are presented. The dependence of the efficiency of the conversion to the second harmonic on the fundamental radiation power density on the crystal in the range I = 0.2 − 5 GW/cm2 is studied at the number of transverse modes in the cavity N = 1000; the radiation divergence φ = 3.5, 4.7, and 5 mrad; the emission spectral width δλ = 5and 42 A; and the pulse duration of 2.5 ns. The breakdown power density of the KDP crystal is determined, the interference properties of the converted radiation of the second harmonic are studied.

The experimental results on the second optical harmonic conversion of neodymium glass laser radiation with controlled spatial coherence in a nonlinear KDP crystal are presented. The conversion efficiency is studied depending on the radiation power density on the crystal and the crystal rotation angle in the principal optical plane with respect to the radiation propagation direction. The experiments were performed in the radiation power density range I = 0.2–3 GW/cm2 for the number of cavity transverse modes N = 100–1000, radiation divergence 2ч = 0.5–3.5 mrad, spectrum width of 26 A, and pulse duration of 2.5 ns.

Experimental results on the spatial distribution of X-ray radiation of the plasma generated by nanosecond laser radiation incident on a target made of carbon nanotubes are presented and compared with the results obtained for solid-state magnesium targets.

The optical scheme and design of a four-frequency polarizing microscope intended for simultaneous recording of plasma images in the wavelength range 0.4–1.1 μm with the spatial resolution 12 μm in the entire spectral range are described. The effectiveness of such a microscope in studies of plasmas produced on interaction of laser radiation with a target is demonstrated. The plasma images are obtained at the frequencies ω0, (3/2)ω0, 2ω0, and (5/2)ω0, where ω0 corresponds to the frequency of heating radiation. The transformation coefficient that characterizes the efficiency of conversion of heating radiation into the 2ω0, (3/2)ω0, and (5/2)ω0 harmonics generated in the plasma is determined.

A method for obtaining a broad (30–100 A) emission line in neodymium-glass lasers is proposed. In this case, an active medium is a combination of two different glass matrices, silicate and phosphate, doped with Nd3+ ions. The structure and spectrum width of such lasers were experimentally studied depending on the active element properties, cavity type, and pump power. A radiation spectrum width more than twice larger in comparison with silicate-glass lasers was achieved.

This paper focuses on the comparison of the measured characteristics of radar backscattering by the water surface with the theoretical model which includes the scattering model and the surface model. In the experiment, the backscattered signal at small incidence angles was studied at the different azimuth angle of antenna rotation. Comparison of the experimental data with the model confirmed the accuracy of the sea wave spectrum model and the electromagnetic scattering model. It is shown that the analysis of the reflected signal is necessary to take into account the parameters of the surface rather than wind speed as is usually done.

The purpose of this research was to develop formulation and technology of flour confectionery products in the form of biscuits with a modified carbohydrate profile, a study of physico-chemical and structural-mechanical properties. The оbjects of this research were: basic food matrix, are the prototype of the designed product without modification of the carbohydrate profile prepared by the classic recipe and traditional technologies; model samples of cookies with a modified carbohydrate profile; the experimental sample cookie with a modified carbohydrate profile and optimized physic-chemical, structural-mechanical and organoleptic indicators. Determination of physic-chemical and organoleptic characteristics of biscuits was carried out by standard methods. The water activity was determined on the analyzer using a cooled mirror dew point sensor, structural-mechanical properties – on texturename with conical and cylindrical nozzles, imitating the processes of breakage and bite, describing the hardness, brittleness, breakage, and other properties of a food product. The modification of the carbohydrate profile of biscuit, consisting in the replacement of wheat flour traditionally used in the recipe of flour confectionery products, by the composition containing oat, barley and buckwheat flour, and in the exclusion of sugar and the introduction of ingredients that do not cause hyperglycemic effect: maltitol as a sweetener and beta-glucans. The technological scheme of production of new kinds of cookies has been developed, the parameters of the production process have been worked out, physical-chemical, structural-mechanical and organoleptic properties of a new type of cookie have been optimized. Analysis of the chemical composition of the cookies showed that 100 g contains 9.3 g of protein, 17.0 g of fat and 44.5 g of carbohydrates, including 42.4 g of starch, and 2.1 g mono- and disaccharides, 2.2 g dietary fiber, 20 g maltitol; caloric value of 420 kcal/1760 kJ. In accordance with the developed technology an experimental batch of cookies with a modified carbohydrate profile has been produced to evaluate its impact on postprandial glycemia in patients with type 2 diabetes.

The formation of craters in targets of various materials under the action of a high-power neodymium-laser pulse at radiation intensities from 1010 to 1014 W/cm2 was studied experimentally and theoretically. The interaction between the laser beam and solid targets is investigated to determine the efficiency of the ablation loading of various materials and the transformation of the laser energy into the energy of a shock wave.

The current status of laser thermonuclear fusion research in the leading world scientific centers is characterized by the development of superhigh-power multi-channel laser facilities of megajoule pulse-energy level. The development of such laser installations operating in the pulse-repetition mode with a large number of laser beams, which are necessary for high-symmetry irradiation of a spherical thermonuclear target, is an extremely difficult physical and engineering problem. The concept of a special laser with a controllable function of mutual coherence of radiation is proposed. The studies performed demonstrate that a laser based on such a principle has a number of advantages as compared to the conventional schemes of lasers. In particular, the optical scheme of the laser is significantly simplified, and the cost of the output-energy unit is reduced by several times. The influence of radiation coherence on the homogeneity of the thermonuclear target irradiation is analyzed. The feasibility of suppressing the small-scale self-focusing without application of spatial filtration is shown. A module of the laser facility has been triggered to check the validity of the principles proposed for constructing a laser driver for power stations, and the first experimental results are reported. The possibility of controlling the coherence of laser beams used in ICF experiments without violation of the laser--target system matching is demonstrated, as well as controlling the distribution of the laser radiation intensity in the lens focus.

The electron mass operator in a strong magnetic field is calculated by summation of the leading log contributions in all orders of the perturbation theory. An influence of the strong field on the virtual photon polarization operator is taken into account. The contribution of higher Landau levels of virtual electrons, along with the ground Landau level, is shown to be essential in the leading log approximation., 7 pages, LATEX, 1 PS figure, submitted to Modern Physics Letters A

Close range coverage ship radar with high (1.5 m) resolution at range was developed and implemented for navigation of boats as well as for lay-up and mooring of super-size vessels. Examples of the radar-tracking images obtained during natural tests of “River” radar manufactured as a small lot by Micran Co. (Tomsk, Russia) are given.

The program of experimental work on heavy-ion inertial synthesis [i] includes a complex of investigations on the physics of the interaction of beams of heavy ions with plasma targets, in particular, comparison of the brehmsstrahlung losses of heavy ions in a hot and dense plasma and in cold matter. In this connection the need arises for development of methods of diagnostics of the temperature and density both of a plasma heated by an intrinsically intense ion beam, and of plasma targets, prepared previously using other sources of energy emission [2]. The problem of determination of the parameters of a plasma formed on focussing of an intense beam of heavy ions on plastic targets, can be solved adopting spectroscopic methods of diagnostics which are more convenient in the investigation of such a plasma. One such method is based on the use of the temperature-sensitive relative intensities of the lines. In this case lines are chosen close in wavelength and due to transitions from levels which are populated as a result of radiative-collisional excitation of ions with strongly differing ionization potentials. The sharp dependence on temperature arises as a result of the substantially different temperature ranges of the existence of such ions in conditions where the ionization energy substantially exceeds the thermal energy. Methods of determination of the temperature of a plasma, arising on focussing an intense beam of heavy ions on a target, are conveniently processed on a laser plasma, which permits modeling the experimental conditions realized for the heavy-ion method of heating (T e 1016 cm-S). Specifically therefore, in this work the method of determination of the plasma temperature relative to the intensities of lines belonging to atoms of different multiplicity of ionization was developed as applied to a nonstationary laser plasma.

The results of experimental and theoretical investigations of craters originating in solid targets of different materials when powerful Nd:glass laser pulse irradiates the surface at flux densities in the range of 1010–1014 W/cm2 are presented. The experimentally observed dependencies of crater depth and ablated mass on laser pulse energy and target material properties are analysed employing the theory of shock wave initiation and propagation under the action of the plasma‐producing laser beam. From the comparison of the theoretically deduced and experimentally observed dependencies, a simple formula is derived allowing to determine the pressures in the shock wave and in the plasma corona using the measurements for the crater depth and ablated mass.

The oxidative stability of fats extracted from various types of chocolate differing in content of total dry residue of cacao products during storage is investigated. Data allowing predicting the shelf life of chocolate are given. The induction time and shelf life of chocolate vary depending on the weight fraction of the total dry residue of cacao products.

Experimental results of stimulated Raman scattering (SRS) investigation obtained on Nd‐glass laser installation are explained on the basis of representations about possibility of plasma profile flat regions formation and their motion. Low and high electron density SRS spectrum cut‐off are discussed as well as time‐integrated and time‐resolved SRS spectrum features.

Scattered emission from the laser plasma created in shell target heating experiments using the Delfin-1 laser has been studied. It is shown that the ω0 spherical harmonics can be used to determine both the plasma temperature in the nc/4 region and also the plasma flow through this region.

A review is given of experiments carried out to date on the generation of laser radiation frequency harmonics in a plasma on exposure to neodymium, ruby, and CO2 lasers. A physical picture of second harmonic generation in a laser plasma is developed on the basis of an analysis of theoretical and experimental investigations. Experiments involving the spherical irradiation of solid targets carried out in the Kal'mar laser system made it possible to identify for the first time the processes taking place in the critical-density plasma region under conditions as close as possible to "thermonuclear". New methods are proposed for ultrafast diagnostics of a transient superdense plasma using the second harmonic radiation spectrum.

Stimulated Raman scattering (SRS) has been studied in a plasma produced by a second harmonic Nd-glass laser irradiating a limited mass target, which does not burn through during the interaction time. It is assumed that flat density regions form and move through an expanding plasma, and the SRS results have been analyzed on that basis. The SRS spectrum cut-offs are discussed, as well as features of time-integrated and time-resolved SRS spectra.

An antenna array (AA) for radar systems with signal bandwidth of 300 MHz was developed. Main AA parameters are: beam width at elevation 270 and at azimuth 10, variation of gain at 9280–9580 MHz band no more than 1.5 dB, parasitic swing of the beam is absent. Intrinsic loss in through AA channel amounts value is close to −1.5 dB, eigen polarization is linear horizontal, side lobe level is less than −25 dB.

Results of an experiment in which an elongated plasma column is produced are presented. Plasma was generated by means of a laser pulse (~ 15 J, 1 ns) which was focused on a surface of a flat target situated inside a quasistationary magnetic trap. Plasma expanded freely along or at an angle to the magnetic field lines. Spatial characteristics of the dynamics of interaction of the plasma with the magnetic field were registered by means of various diagnostics, such as: a combined set-up of interferometry, polarimetry and shadowgraphy and also by x-ray imaging and spectroscopy in the x-ray range and visible. Interesting influence of the strong (15-20 T) magnetic field on the plasma dynamics and shape was observed. Results of numerical modelling are compared with the experimental data. The possibility of achieving population inversion and x-ray lasing conditions is discussed.