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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.

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.

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. 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 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.

Modern food culture and ecological environment lead to metabolic failures. Cardiovascular and digestive diseases, as well as obesity and diabetes, are becoming younger and younger. The present research featured the development of medical science by promoting the scientific platform of ‘preventive environment’. The priority of the platform is to assess the impact of individual bioactive nutrients on morbidity. The paper starts with a brief overview of the main directions in dietetics. Imbalanced nutrition leads to metabolic syndrome, which results in weight gain and cardiovascular diseases. Scientists associate metabolic disorders with hereditary predisposition, i.e. the presence of polymorphism of certain genes, and with the effect of environment and diet. Modern science knows few medical options for obesity treatment, which means that both pharmaceutical and nutraceutical methods of weight-reducing treatment remain understudied. Functional foods with a modified carbohydrate profile can improve the chemical composition of the diet. The study involved ranking of dairy products according to the obesity risk. The paper describes the effect of various biologically active substances of plant origin on metabolism of an obesity-affected organism. Thypakoids were found to affect satiety and fullness of the gastrointestinal tract through hormones of appetite. They also affect the microbial composition of the gastrointestinal tract without causing side effects, such as steatorrhea. The research results indicate that thylakoids are a new means of natural origin for the prevention and treatment of obesity. A single dose of black tea containing flavonoids was found to reduce peripheral blood flow in the upper and lower extremities after glucose loading, which was accompanied by a lower reaction to insulin. A mixture of curcumin and piperine can increase fat loss and suppress inflammation caused by high fat content. The paper also features the phenomenon of oxidative stress: antioxidant ingredients, such as vitamins, trace elements, and minor biologically active components are mandatory for a balanced diet. The analysis of scientific data made it possible to create a formula for a preventive product – an oat milk with a modified carbohydrate composition and various fruit, berry, and vegetable fillers.

There is a growing demand for rapid cooling in modern food industry. Traditional methods of fish cooling involve cold air, cold liquid, and ice. These methods have a number of disadvantages. For instance, they may have a negative effect on the appearance of the product, require a longer cooling time, or make fish absorb extra moisture. As a result, the quality of the product and its shelf life decrease, which results in demand contraction. Carbon dioxide is becoming increasingly popular in closed refrigeration systems. It is one of the most promising refrigerants, since traditional refrigeration technologies for fish cooling have a number of serious drawbacks. The paper introduces a utilization method for carbon dioxide obtained at alcohol processing plants. The authors analyzed the prospects of using carbon dioxide in combination with a binary mixture for cooling trout. A series of experiments proved the technological advantages of this technology. The paper features heat transfer in roundfish during cooling with water ice, a mixture of water ice and snow-like carbon dioxide, and snow-like CO2 in pure form. The obtained results show the effect of the concentration of snow-like carbon dioxide in water ice on the intensity of the cooling process. A higher intensity of the cooling process reduced the cooling time and the amount of water ice. The study of quality indicators of trout proved that the environment of water ice and carbon dioxide increased its shelf life by several times. The paper contains temperature graphs and duration curves at different concentrations of CO2.

The present paper features a comparative analysis of the biological value of milk obtained from cows, goats, mares, and camels. The biological value of the milk was estimated by protein and lipid components using computational methods of food combinatorics. According to the chemical composition of the milk, camel’s milk proved to have the highest protein content (4.0%). Cow’s and goat’s milk were much poorer in protein: its content was by 0.8 and 1% lower, respectively. The lowest weight fraction of protein was in mare’s milk, which was by 1.8% lower than in camel’s milk, and also by 0.8 and 1% lower if compared to goat’s and cow’s milk. In addition, mare’s milk differed from other types of dairy raw products by its lowest fat content (1.0%), which was 4.1, 3.2, and 2.6% lower than the fat content of the milk obtained from camels, goats, and cows, respectively. The high fat content of camel’s milk was associated with its highest energy content (82 kcal), while the energy content in goat’s milk was 14 kcal, cow’s milk – 17 kcal and mare’s milk – 41 kcal. Camel’s and goat’s milk had a high content of solids (15% and 13.4%, respectively), whereas mare’s milk had only 10.7% and cow’s milk – 11%. The paper also introduces some data on the protein component of the milk obtained by using the amino acid scoring method. Mare’s milk proved to have the highest value of the amino acid composition index (0.6), which over-indexed the values for cow’s, goat’s, and camel’s milk by 0.13, 0.14 and 0.18, respectively. The biological value of the lipid component of the product is characterized by its qualitative composition of fatty acids. The highest values of the index of fatty acid composition belonged to mare’s milk: 0.58 and 0.42, taking into account the 3 and 5 calculation components. Camel’s milk was found inferior to mare’s milk by 0.9. The lowest values of the lipid composition index were observed for cow’s and goat’s milk. The research involved a complex calculation of the level of balance in the composition of milk. All the livestock animals were rated according to the Harrington’s scale of desirability as ‘satisfactory’ by the third component of the estimation, but the highest numerical values of the level of balance belonged to mare’s milk. To optimize this indicator, the authors recommend livestock animal milk as an ingredient of complex raw commodity products.

Sour ales, traditionally produced in Belgium, Britain, and Germany, have gained wide popularity in America, Europe, and Russia. The paper provides generalized and systematized scientific data related to the technological and biotechnological characteristics of raw materials used in sour ales. The study featured malt, grain products (wheat, corn, rice, barley, rye, and oats), hop, Lactobacillus lactic-acid bacteria, Saccharomyces cerevisiae brewer’s yeast, and Brettanomyces yeast. Sour ales are usually prepared from a combination of different malts, such as Pilsner, Vienna, and Munich. Pilsner is used for malt type, while Munich is mostly employed as a basisfor dark varieties of sour ales. The review presents some of the flavor characteristics of malt types, as well as their recommended content. Unmalted grain products have a significant impact on the technological process and the organoleptic characteristics of acid ales. Unmalted wheat is used for Belgian sour ales, such as Lambic, Fruit Lambic, and Gueuze, in the amount of 30–40%, while 50 % are used in the German variety of Berliner Weiss. In general, the degree of wort pitching for sour ales should not exceed 8-15 IBU, since hop acids kill lactic-acid bacteria. Common hop varieties with a low or medium content of α-acids were found optimal for sour ale production. For example, for Flanders Red Ale, producers most often use one of the best traditional European varieties, namely Saazer (Zatetsky).The following types of homo- and heterofermentative lactic-acid bacteria are recommended for ale production technology: Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus fermentum, and Lactobacillus plantarum. The aromatic characteristics of the wort fermented with lactic acid bacteria are described in the following terms: bread, yeast, honey, oil, cider, etc. Lactic acid bacteria are used in sour ales production, as well as Brettanomyces yeasts. Currently, brewing widely employstwo types of yeast: Brettanomyces bruxellensis and Brettanomyces anomalus. They give the drink a specific taste and aroma, due to hydroxycinnamic acids (HCAs) and esters (ethyl acetate, ethyl lactate, phenylacetate, etc.). The paper contains some practical recommendations on the use of specific types of raw materials to produce sour ales with a given sensory profile.

In order to expand the range of balanced, high-quality, and safe dairy products, constant work is required to create new technologies, control the quality, as well as to develop new methods for the identification of plant additives. The paper presents some results of the development and quality assessment of cottage cheese mousse with pumpkin puree using physicochemical methods and molecular genetic analysis. An analysis of organoleptic and physicochemical methods revealed that the quality and safety of Adagio pumpkin (S. rero.) corresponds with the State Standard 7975-2013 and Sanitary Regulations 2.3.2.1078-01. The authors introduce a new method for pumpkin puree production. An experiment demonstrated that pumpkin puree meets organoleptic and physico-chemical indicators stated in the requirements of State Standard 32742-2014. The composition of biologically active nutrients was determined as follows: the content of pectin substances was 2.27 g/100 g, fiber – 1.5 g/100 g, and β-carotene – 2.97 mg/100 g. The paper describes a scientifically-based formula and a new technology for the production of a high nutritional value product, i.e. curd mousse with pumpkin puree. The research also included a quality and safety assessment of the developed mousse. A molecular genetic analysis was used to identify pumpkin in the semi-finished product and dairy product. Based on the GenBank NCBI database, the matK chloroplast genome gene was chosen as the target gene. With the help of various software packages based on the matK gene, universal primers were developed and designed. Optimal parameters for amplifying fragments of species-specific pumpkin DNA were defined experimentally. Electrophoregrams were made to visualize the presence of pumpkin in the puree and cottage cheese mousse. As a result, the classical polimerase chaim reaction (PCR) method was recommended to identify pumpkin in food products with the determination of amplification products in agarose gel using primers developed on the basis of the matK gene of the chloroplast genome.

Introduction. Healthy nutrition is one of the global problems that humanity is facing today, of which food safety and food allergies are the most relevant issues. A lot of chemicals used as food raw materials possess allergenic properties. Food producers are only beginning to realize the scale of this problem. As a result, hypoallergenic products and methods of food allergy prevention are at an early stage of development. Study objects and methods. The paper is a review of twenty years of research on food allergy. Results and discussion. The article describes the main sources of food allergens and allergenic proteins of plant and animal origin. It also gives various classifications of food allergens in terms of their stability and ability to maintain antigenic properties after processing, as well as provides methods for allergenicity reduction and hypoallergenic food production. Conclusion. Thermal and enzymatic processing are currently the most popular methods of reducing allergenicity of food raw materials. New approaches are based on enzymatic activity of microorganisms, the chemical modification of allergenic proteins, and the removal of allergenic proteins by binding them into complexes. The combination of enzymatic processing with high hydrostatic pressure or high-intensity ultrasound is the most promising direction in the production of hypoallergenic raw materials. Other promising methods are based on the enzymatic activity of microorganisms, chemical modification of allergenic proteins, and complexation with polyphenols, anthocyanins, etc. The future lies with genetic modification, which, however, still remains too complex, time-consuming, and understudied. Most novel methods need clinical trials to confirm the possibility of their use for commercial hypoallergenic food production.

Introduction. One of the promising methods in the production of dairy and other food in concentrated, condensed and dry forms is a consistent combination of dehydration methods. The subject of this research relevant now is approaches to the calculation of such processes. The work objective is to analyze the dehydration staging effect on the energy consumption in this process. Study objects and methods. Liquid, concentrated and powdered dairy products: whole and skim milk, milk whey, whole milk substitutes, as well as their dehydration parameters at certain stages. The determination of moisture and solids mass fraction in products was carried out with a standard method. Results and discussion. The feasibility of using a multi-stage dehydration method for the production of various types of powder milk products has been justified. The characteristic boundaries of solids mass fraction at different stages of the process were determined. The material-balance equation made it possible to define the formula for the total specific energy consumption relative to the unit of the final dry product at an arbitrary number of dehydration stages. The paper contains examples of a comparative efficiency assessment of the dehydration process carried out at different stages from the point of view of energy costs of its implementation. Conclusion. The research featured various issues related to the use of dehydration methods in the production of milk powder products. An equation has been drawn up to estimate the specific energy consumption of the multi-stage dehydration process relative to a unit of the final dry product. The use of a multi-stage process allows to effectively reduce the specific energy consumption, as well as to generate new high quality products.

Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package. Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film. Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time. Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.

Introduction. Brewery mash, or brewer’s spent grain (BSG), is a by-product of brewing industry. It is known to contain valuable biologically active substances. However, their extraction is complicated by the presence of various polymers. The research featured various physicochemical methods for obtaining valuable biological compounds from brewery waste. The new method modified complex non-starch polysaccharides, lignin, arabinoxylans, and other high-molecular compounds associated with phenolic compounds. The research objective was to solve the problem of recycling industrial by-products that accumulate in large quantities and require expensive processing or disposal. The paper introduces new technological approaches for deep processing of BSG as a source of secondary raw materials in order to obtain extracts fortified with polyphenolic compounds. Study objects and methods. The research featured BSG from malt subjected to treatment with ECA-activated water (catholyte with pH 9.6 ± 0.1), followed by enzymatic hydrolysis of cellulolytic enzyme preparations and extraction with a polar solvent of the resulting free polyphenolic substances. The experiments were based on standard methods for assessing the content of various biologically active substances. Results and discussion. A 70% water-ethanol solution proved to be optimal at the BSG:extractant ratio of 2:1, process temperature = 50 ± 2°C, and extraction time = 60 ± 5 min. Under the same conditions, 70 %vol. of beer distillate made it possible to extract phenolic acids, flavonoid rutin, irreplaceable and nonessential amino acids, and non-starch polysaccharide β-glucan from the BSG matrix. The BSG treatment with 1M NaOH solution delivered viscous hydrolysates fortified with flavonoids rutin and quercetin, which did not happen when acid hydrolysis was used. The combined use of ECA-treated water (catholyte with pH 9.6 ± 0.1) for 24 ± 0.05 h, combined with biocatalysis with the enzyme preparation Viskoflo MG for 2 ± 0.05 h, made it possible to obtain BSG extracts with a high content of phenolic acids and aldehydes, as well as flavonoid rutin. Conclusion. The study revealed the mechanism of hydrolytic decomposition of BSG non-starch polysaccharides, considering the compounds contained in the extracts. The BSG hydrolysates fortified with various phenolic compounds can be used in various food technologies, e.g., in fermented drinks.

Introduction. Improving technologies and providing young farm animals with high-quality feed are the primary tasks for successful reproduction and maintenance of dairy cattle. The research objective was to assess the quality characteristics of colostrum and milk replacers, as well as their technological prospects. Study objects and methods. The research featured colostrum, calf milk replacers (CMR), processing methods, and quality characteristics. The paper introduces an analysis of various sustainable processes of obtaining new CMRs. Results and discussion. The article describes colostrum: recommended intake for young calves, qualitative characteristics, and control methods. It focuses mostly on the microbiological characteristics of colostrum, as well as on its role in developing the immune system of calves and the prospects of enzymatic regulation of its functional properties. Enzymatic regulation is based on deep proteins hydrolysates and a highly active serine protease (alcalase). The authors studied variants of using various enzyme preparations and bacterial starter cultures for obtaining hydrolyzed and fermented colostrum, analyzed the main process indicators of milk replacers with intermediate moisture content, and tested various methods for assessing the fatty acid and protein composition of concentrated milk replacers. Production methods proved to have a significant impact on the indicators in question. Conclusion. Reproduction of the dairy herd genetic potential depends on the diet of the young farm animals, and so does the economy of agricultural production. Enzymatic processing of raw materials proved to be the most promising approach for obtaining products with improved functional properties. Deep colostrum hydrolysates can also be an important part of functional foods for children, athletes, in dietary foods, etc.

Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture. Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods. Results and discussion. The first stage defined the optimal ratios of B. bifidum and L. acidophilus for a two-component starter culture, as well as the optimal production method and their antibiotic activity. The second stage featured the functional and technological properties of the prebiotic beet fiber and its effect on the development of microorganisms in the starter. The study resulted in the main production parameters and a technological scheme for the production of fermented dairy product. Conclusion. The paper introduces a new technology for production of a functional fermented milk product fortified with probiotics and prebiotics, as well as approved technical documentation. The new functional fermented dairy product was based on a starter culture that combined a liquid concentrate of B. bifidum strain No. 791 and a starter culture of L. acidophilus (VZ-AP). The optimal ratio of microbial cultures was 5:1, respectively. The starter strain proved to have a high antibiotic activity. Prebiotic beet fiber Bio-fi Pro WR 400 could be recommended as a product stabilizer at the optimal amount of 0.7% by weight of standardized milk.

Introduction. The national economy is currently developing a system for monitoring the quality and safety of goods. Food products, ingredients, and additives possess various pro- and antibiotic properties. Therefore, available express methods of quantitative assessment of microbiological contamination are a relevant aspect of domestic food industry. Study objects and methods. The study featured ten essential oils of plant origin that can be used as functional additives to various food products. Results and its discussion. The research introduced a new biotesting technique for repetitive recording of changes in the intensity of elastic light dispersion. The technique made it possible to measure pH and electrical conductivity of a liquid nutrient medium incubated in the presence and absence of viable test microorganisms and test samples. The paper describes the results of this technique applied to a comparative analysis of antibiotic activity of various essential oils in different concentrations. As the concentrations of the test extracts decreased, their antibiotic activity monotonically also went down, while the probiotic activity increased. The shortterm biological activity of test samples appeared to be significantly higher than their long-term activity. The medium-term biological activity of the test samples was mostly intermediate in value. Only rarely did it exceed both the long- and short-term biological activity of the same TE. The essential oils obtained from the leaves of Thuja occidentalis, Eucalyptus globulus, and Cupressus sempervirens exhibited the most active and long antibiotic properties. Conclusion. The biological activity of food products, including various plant extracts, depends not only on the raw material and the extraction method, but also on the concentration of the extract in the product. As a rule, the exact nature of these dependencies can only be established empirically and requires a set of various tests. The present article introduces a new highly objective and informative express methodology that simplifies this process. The technique is less labor-, time-, and material-consuming than standard visual microbiological methods. It can be used to assess the effect of test samples on the vital activity of microorganisms in various foods, ingredients, and additives.

Introduction. Fermentative processing of plant raw materials is traditionally carried out using native (epiphytic) microflora, which is located on the surface and represented by lactic acid microorganisms. During this process, the carbohydrates in the raw material are metabolized into lactic acid. This process does not always result in optimal product quality as the raw material often lacks carbohydrates, the optimal conditions for the development of the target microflora are hard to achieve, the microflora might be inhibited by contaminants, etc. Lactic acid microbial consortia can act as a good alternative to spontaneous fermentation of cabbage as this method creates good conditions for the microbial synergistic interaction. Such fermentation process can be controlled by adjusting the carbohydrate composition of the substrate. The research objective was to develop an analytical approach to determine the minimum required degree of change in the native carbohydrate composition of substrate that would ensure the synergy of lactic acid microorganisms. Study objects and methods. The fermentation process was performed using white cabbage of Slava variety and such strains of lactic acid microorganisms as Lactobacillus casei VCM 536, Lactobacillus plantarum VCM B-578, and Lactobacillus brevis VCM B-1309, as well as their paired consortia. The raw material was subjected to grinding, and the epiphytic microflora was removed to create optimal conditions for the development of the lactic acid microflora. Results and discussion. The study made it possible to define the dynamics of carbohydrate fermentation in white cabbage by various strains of lactic bacteria and their paired consortia during processing. Mathematical models helped to describe the dynamics of glucose and fructose fermentation. The experiment also demonstrated the changes that occurred in the interaction within the paired consortia during fermentation. The paper introduces a new approach to determining the minimum required degree of change in the native carbohydrate composition required to ensure synergy of lactic acid microorganisms in paired consortia. Conclusion. The research defined the necessary amounts of carbohydrate needed to shift the integral factor of mutual influence towards sustainable synergy for three paired consortia. Consortium L. brevis + L. plantarum + 3.65 g/100 g of fructose proved to be the optimal variant for industrial production of sauerkraut from white cabbage of Slava variety. The developed approach can improve the existing industrial technologies of fermentation and create new ones.

Introduction. The market of dietary supplements is actively developing due to the general deterioration of public health and the fact degenerative diseases affect younger population. Functional foods and biologically active additives can prevent and treat various pathological processes. Unlike pharmaceuticals, they provoke neither addiction nor allergic reactions and do not accumulate in the human body. Therefore, consumer interest in dietary supplements is a relevant research issue. The research objective was to conduct marketing research in order to study the current state of the market of dietary supplements. Study objects and methods. This research was based on a systematic approach and abstract-logical, statistical-economic, and graphical methods. Results and discussion. The marketing research made it possible to classify biologically active additives on the pharmaceutical market of Kemerovo (Russia). The market included 45 organizations and 15 brands. A sociological survey of 100 respondents revealed that the younger participants were familiar with the concept of dietary supplements. All respondents monitored the state of their health; however, their attitude to functional food additives was quite neutral. They used supplements for general health promotion and to solve particular problems, e.g. acne. On average, they took one course of administration per year based on medical prescriptions and recommendations of close relatives. The survey identified the most popular brands and producers of dietary supplements in Kemerovo. Most supplements were purchased in pharmacies and specialized stores. Packaging appeared to be the least important factor that affected the consumer behavior. The paper introduces some recommendations on attractive packaging. Conclusion. Biologically active additives replenish the necessary amount of nutrients to maintain health, which makes them a popular product on Kemerovo market. Further study is required, despite the obvious benefits of functional additives.

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. Rational use of dairy raw materials is important for the national economy. The research objective was to improve the existing technologies of milk raw material processing using new type membrane equipment with polarization layer diversion. The process was mathematically simulated according to the theory of automatic control and transfer functions. Study objects and methods. The study featured a new installation constructed on the basis of a membrane device with membrane layer diversion. The new equipment can serve as a basis for a novel low-waste and non-waste technology. Unlike traditional membrane apparatus, this one has three flows: a more concentrated polarization layer (concentrate), a core layer of retentat, and a layer of permeat. The mathematical model of the process can describe the behavior of any dynamic system of almost any structure and complexity. Results and its discussion. The simulation showed that recycling of the diverted concentrate can intensify the concentration. To increase the intensity of membrane concentration in such installations, partial recirculation of the concentrate flow can be recommended, with its subsequent transfer to the main flow. Partial recycling of the retentate flow did not prove effective, as it did no increase the concentration of the final product. However, it can be used for a more complete extraction of the target component. This aspect requires further research. Conclusions. The paper introduces a new technology that improves the concentration of milk raw materials and possesses practical importance.

Introduction. Market evolution requires a constant improvement of monetary relations. Commercial credit expands the ability of enterprises to maneuver their working capital. It also mobilizes and redistributes free commodity resources in the production sector. The paper presents a holistic research in the field of credit risk assessment in a particular sector of commercial lending. Study objects and methods. The theoretic section of this publication identifies the design features of a commercial loan and the specific credit risks. The theoretical studies were performed in the context of the classical, legislative, scientific, and synthesized copyright formats. To conduct an assessment, it is necessary to focus on a separate segment of the commercial loan market, with a given regional and industry affiliation. By sorting the market participants according to the balance of outstanding pending debts, the authors chose the metallurgical enterprises of the Kemerovo region as research object. Results and discussion. The applied section reflects the authentic three-stage methodological approach, which includes the following stages of experimental and analytical work. The first stage involves structuring the risk situation and the structural elements of credit risk. The macroeconomic level involves three zones of indirect impact: state, region, and industry. At the microeconomic level, the authors identified several types of risk, in the order of their manifestation. The first one is the risk of delay in repayment of debt arising from the risk of capital structure and business risk. The second type involves subsequent risk of default on the loan, associated mainly with the potential risk of bankruptcy of a potential debtor. The second stage reflects the identification of private indicators for assessing credit risk in the context of its structural elements as based on 17 popular techniques, models, and recommendations of leading foreign and domestic scientists. The targeted selection was based on a given preference criterion, i.e. frequency of applying the coefficient in analytical practice. Thus, the authors obtained the following thematically differentiated combinations: financial independence ratio (capital structure risk indicator), indicators of the quality and correlation of receivables and payables (business risk indicators), coefficient current liquidity and the ratio of own working capital (bankruptcy risk indicators). The third stage involves an analysis of private indicators of the main components of credit risk. The analysis is based on the formed valuation design and the synthesis of valuation characteristics at a given regional and industry level, as compared with all-Russian trends. Conclusion. The analysis of most indicators revealed an unstable situation in the credit policy of metallurgical enterprises in the region, i.e. huge arrays and a high share of overdue debts, an irrational capital structure, a low level of liquidity of the balance sheet, and a significant proportion of unprofitable enterprises. Thus, a high level of risk of delay in repayment of debt and an increasing risk of bankruptcy can increase the level of risk of loan default.

Introduction. Hypovitaminosis is currently common among various social groups. The present research offers a new medical formulation that includes a complex of antioxidant vitamins with a highly beneficial synergistic effect. Study objects and methods. The research employed the SF-36 questionnaire to assess the quality of life in patients with chronic diseases, as recommended by the WHO. The SF-36 questionnaire provides a quantitative description of the physical, emotional, and social components of the quality of life. Clinical control was performed on days 31–32 from the onset of the medication. The state of the microcirculatory bed was assessed in laboratory conditions by applying pressure to the nail bed. The concentration of malondialdehyde was determined by the method developed by M. Uchiyama and M. Mihara. Results and discussion. The paper introduces the formulation and describes the properties of each component. The efficacy of the medicine was confirmed experimentally. Twenty education and health workers were administered the medicine for one month. The control group consisted of fifteen volunteers, who were randomized and grouped according to professional factor, sex, and age. The control group consumed the medicine together with standard vitamins A, C, and E in adequate dosages. Conclusion. The developed medicine proved able to improve the physical, social, and emotional aspects of life quality under high psychophysical stress. The polyvalent effect of the components demonstrated a tropism to collagen synthesis. In addition, it showed an antioxidant effect and improved microcirculation. The medicine can be used preventively to reduce the risk of chronic pathology based on the accumulation of excess free radical activity.

Introduction. It is healthy and balanced nutrition that determines human health from childhood, thus forming able-bodied, reproductive, intellectual, and vital potential of the country. Therefore, children’s diet should take into consideration the physiological needs of the growing organism for energy, macro and microelements, minor and biologically active substances. The research featured the diet of preschoolers. The paper describes an attempt to optimize the energy, nutritional value, and balance according to the physiological norms. Study objects and methods. The research involved preschoolers aged 3–7 from a local nursery boarding school (Ivanovo, Russia). Based on the analysis of the menu, the authors assessed its diet compliance with the daily physiological nutrition norms. The fat content of the daily ration was assessed, first, according to the absolute deviation from physiologically complete dietary fat. The index has a zero value for fat proper. The second index was the ratio of polyunsaturated linoleic and α-linolenic fatty acids, which should be 5–10:1. Results and discussion. The daily caloric intake exceeded the norm by 6 %. The diet lacked dietary fiber and was too rich in fat. As for the qualitative composition of the fat content, the children’s diet showed a significant deficit of polyunsaturated fatty acids. The authors proposed to partially replace sunflower oil with flaxseed, substitute the fatty filling in the waffles with fruit filling, slightly reduce the proportion of butter, and add encapsulated fish oil. Conclusion. Аs a result of the optimization, the fat content in the diet decreased by 12%; the ratio of essential polyunsaturated fatty acids ω-6 and ω-3 was 7.8:1, which corresponds to the standard parameters.

Introduction. The research features a detailed sensory evaluation of mass fishing objects belonging to different families, namely: the Macrouridae represented by the giant grenadier (Albatrossia pectoralis), the Herrings represented by the Pacific herring (Clupea pallasii), and the Salmons represented by the Keta salmon (Oncorhynchus keta). The research objective was to study the possibility of increasing the information content of the verbal description of fish raw materials in combination with a quantitative assessment of individual sensory indicators. Research objects and methods. The paper introduces the concept of detailed verbal description of group parameters of raw and heattreated muscle tissue. The description can increase the information capacity of sensory studies. The concept of extended description of fish raw material was added to the main sensory properties that describe color, smell, taste, and consistency. They include data on the properties of local areas with subcutaneous layer, dark muscles, fat layers, etc. Such a detailed verbal description gives an in-depth view of the sensory properties, which is part of general information on the functional and technological properties of the fish and a key factor in designing new developed products. To improve the objectivity of sensory research, the authors employed the method of quantitative evaluation. Results and discussion. The results were summed up as data on the significance coefficients established by experts, ranked, and expressed as a percentage. The significance coefficient is a method of quantitative regulation of the share of each sensory indicator in the general sensory evaluation. The research showed that the greater the number of group sensory indicators that characterize the object, the smaller and more similar their coefficients of significance, which dramatically reduces application opportunities. Therefore, significance coefficient proved a convenient means of measurement and visual presentation. However, the research was limited by the experimental conditions. Conclusion. The study of the fish raw materials established, identified, and described individual sensory indicators that involved about twenty lexical units for raw material and thirty units for heat-treated muscle tissue. The individual sensory indicators characterized color, smell, and taste. They differed in the presence of several degrees of gradation and fit into a vertical three-level (sometimes two-level) classification. Group touch indicator of the consistency describes mostly single-level unit indicators with 4–6 lexical units. As a result, the detailed description of sensory properties of fish raw materials included 2–3 times more lexical units compared to the traditional description of fish raw materials in the special reference literature.

In the modern society, terminology is considered as a significant factor that affects the communication process of scientists and specialists in the production and circulation of goods and services. The meanings of terms express scientific concepts that require an accurate definition in accordance with the level of development of a particular branch of knowledge. In the conditions of rapid industrial development, there is an interpenetration of terms and definitions. The development of catering industry resulted in its closer relationship with economy, market, and other food producing industries. The article provides definitions for the term ‘physical distribution of goods’ coined by various authors used to describe processes in the economy and trade. The existing terms mostly express the economic relations arising from the participants in the process when goods move from the producer to the consumer. These definitions consider only the economic component without taking into account the factors that affect the quality and safety of products and services, which is important for the food industry. The authors introduce a definition for the term ‘physical distribution of goods at a atering enterprise’. It takes into account the specifics and features of this process at catering establishments. The paper contains a simplified scheme of product distribution in the enterprise. The process includes five stages of the successive passage of raw materials and goods: delivery of raw materials and goods from the supplier to the enterprise – storage – relocation – production – sales. The authors identified and described features of physical distribution of goods in the conditions of food industry enterprises at all stages and recommended local regulatory documents that can help ensure the quality and safety of catering products.

Local vegetable raw materials have good prospects in developing new balanced foods with high nutrition value. As a rule, local vegetable raw materials are environmentally friendly and contain a wide range of biologically and physiologically active agents. Fruit liqueurs possess a balanced chemical composition and a high nutrition and physiological value. They produce a recreational or preventive effect on human organism. However, the level of consumption of fresh fruit and berries remains low because of their seasonality. Moreover, the range of fruit and berry products is usually very poor, and very few of them are beneficial for human health and can prevent diseases. The research featured the formulations and production technology for new multicomponent fruit liqueurs of high nutrition value. The liqueurs were made from Dagestan garden and wild fruit and berries with a high content of macro- and micronutrients. The nutrition value and quality of the liqueurs were estimated according to the mass concentration of sugars, titrable acids, vitamins C and P, β-carotene, mineral elements, and phenolic and pectinaceous substances. The sensory properties were measured according to a 10-score system. The paper introduces formulations and technologies for three types of liqueur (Zhivitel’naya, Garmoniya, and Uslada). They involved alcoholized and fermentation-alcoholized juices of grapes, fruit and berry fruit drinks and extracts that mutually complemented each other according to valuable components. The new liqueurs have a high nutrition since 100 cm3 of the liqueur per day partially satisfies the daily requirements for some nutrients: phenolic substances – for 37.5–55.0%; pectinaceous substances – 17.5–32.5%; in vitamin C – 13.7–38.7%, β-carotene – 17.6–43.0%, and a microelement iron – for 14.0–26.0%. The multicomponent fruit liqueurs possess a wide range of biologically and physiologically active agents. As a result, they improve physical activity and increase resistance to bad ecological environment.

Modern agro-industrial and food industry enterprises require continuous improvement of management systems. The complexity and specificity of the agro-industrial production determine the approaches and management methods, which have to be innovative. The research objective was to examine the role of innovation in controlling, as well as innovative technologies of controlling that can improve management efficiency of food industry enterprises. The research was based on the neosystemic approach. This fundamental method of scientific knowledge was applied to all aspects of the innovative fundamental theory of agroindustrial complex organizations, the role of innovation in the controlling system, and innovative controlling technologies. According to the neosystemic approach, the controlling system was considered as a single system that consists of initial subsystems and uses knowledge and achievements of various fields of science to solve specific problems. As controlling implements the management process at agricultural enterprises, it means that relevant innovations should be developed in the field of agricultural enterprise management. To understand the role of innovation in the controlling system, the authors introduced the concept of ‘managerial innovation’. The choice of specific areas of managerial innovation in controlling should be based on the analysis of the external and internal environment, as well as on the strategic goals and objectives of the specific agricultural enterprise. In terms of its role and functionality, the controlling system is central to the management of the enterprise and, at the same time, has strong relationships with other systems and subsystems. Therefore, in order to select innovative technologies to be used in controlling, it is necessary to designate a range of tasks solved by the main elements of controlling. The paper describes the tasks of the main elements of controlling. The authors suggest innovative management technologies that can be used in controlling in the context of the main management functions such as planning, accounting, monitoring, and analysis. The approach takes into account the system of goal setting and the decision-making process in food industry. Thus, the main task of the modern controlling system is to form management technologies that use innovation as an element of the management cycle. Innovative technologies can be used in controlling both to achieve a strategic goal and to move to a new level of enterprise development.

Enzymatic reetherification of fats has numerous technological and economic advantages, which makes its large-scale implementation highly efficient. Unlike chemical modification, enzymatic reetherification demonstrates a greater specificity, typical of the catalytic action of lipase, and a higher controllability. Lipases with positional specificity cause redistribution of fatty acids to occur only in extreme provisions of triglycerides. In addition, this method is 1.5 times lower than hydrogenation of fats. The authors used the facilities of an innovative laboratory provided by JSC Eurasian Foods Corporation to conduct practical research on reetherification of fatty mixes. The main objective was to study the effect of the fats obtained by fermental reetherification on the quality indicators of butterfat substitutes. The research featured the input products to be used in the formula of reetherified fat and prepared fat mixes for butterfat substitutes. The paper describes the process of enzymatic reetherification of mixes of oils and fats, prepared reesterified fats, and buttermilk substitutes obtained from reetherified fats. The process involved a sequence of reactors filled with Lipozyme TL IM, a granulated substance of a microbic 1.3-specific lipase. The lipase was obtained from Thermomyces Lanuginosus, which had been immobilized with silica gel. The obtained products conformed to the butterfat standards in that they contained 16–2% of polynonsaturated fatty acids, no transisomers of fatty acids, ≤ 38% of palmitiny acid, and ≤ 5% of solid triglycerides at 35 of °C. The melting temperature was under body heat. The resulting characteristics of butterfat substitutes make them high-quality dairy products.

The research features a comprehensive study aimed at increasing the technological compatibility of multilayer packaging materials. The paper describes a recycling technology with the prospect of returning the resulting secondary raw materials to the production cycle. The research included the following tasks: to conduct a comprehensive study of polyolefin mixtures modified by ethylene propylene copolymer; to study the effect of the copolymer on the rheological and physicomechanical properties of polymer compositions; to propose a technology for the recycling of secondary polyolefin mixtures. The research involved the following methods: the capillary viscometry method was used to determine the rheological properties of polymer compositions; the tensile test method was employed to define the physicomechanical properties of the compositions; the pycnometric method was used to assess the density of the mixtures. The study featured such polymers as polyethylene, polypropylene, and ethylene-propylene copolymer, which was chosen as a link between the polymers. The authors obtained polymer compositions in various ratios of polyethylene, polypropylene, and ethylene-propylene copolymer: 70:30:0; 68.5:28.5:3; 65:25:10; 30:70:0; 28.5: 68.5: 3; 25:65:10. The article describes the process of modifying polyolefin compositions based on polyethylene and polypropylene by ethylene-propylene copolymer on a single-screw extruder. The authors defined the rheological properties and the deformation-strength characteristics of the polymer mixtures. Repeated processing proved to lead to a decrease in the physicomechanical properties of polyolefin mixtures, with the exception of compositions based on polyethylene and polypropylene in the ratio of 30:70, where the breaking stress increased. The number of processing cycles increased the melt flow rate of the mixtures. The proposed technology is meant for producing multilayer packaging materials using packaging waste in the middle layer for contact with food.

Bread is the most popular food ever. However, more and more people are abandoning traditional wheat bread in favor of bakery products with various functional additives. Crushed safflower seeds are an unconventional plant additive that is a source of complete vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins, and minerals. The present paper introduces a recipe of bread fortified with crushed safflower seeds and safflower oil. The authors studied the sensory and physico-chemical properties of the bread. The prototypes had a smooth surface without cracks and uniform porosity and demonstrated a light yellow color when fractured. The taste and smell were typical of this type of product, with a pleasant delicate flavor and aroma of the additive. There was a slight increase in the porosity, acidity, dimensional stability, and humidity, compared with the control sample. The article contains a technological scheme of production and the formulation of bread with the addition of crushed safflower seeds, as well as some optimal technological production parameters. The authors carried out a medical and biological evaluation of the effectiveness of the bakery products with the addition of seeds and safflower oil in the diet of people aged 18–29 with excess body weight. The conducted research proved the therapeutic efficiency of the developed product in hypocaloric diet for individuals with excess body weight. No tolerability problems or side effects were determined. An optimum method of treatment was developed. The results of the study make it possible to recommend bakery products with crushed seeds and safflower oil for the diet of overweight patients aged 18–29.

The paper describes a comprehensive study of the strategic planning of innovative development at industrial enterprises: the main directions, the basic principles, and the system as a whole. The research features the planning mechanism of innovations and investments. It introduces a scheme of strategic management of innovative development of industrial economic entities and their typological classification. Based on foreign and domestic academic sources, the authors systematized innovative strategies and prospective directions of feed industry development. Oil cake and seed cake production make up an important part of feed industry worldwide. The research included monitoring of this industry segment. It featured a case of a regional experimental compound feed plant (stock company OAO Voronezh). The study revealed some basic conditions and directions of innovativedevelopment of feed production under the import substitution and strategic goals policy.

Every year, hundreds of thousands of tons of fruits and vegetables are supplied to the territory of the Russian Federation by exporting producers from different countries. During transportation and storage, the supplied fruits and vegetables undergo various physical and biochemical changes, leading to weight loss and changes in quality indicators. Loss of moisture during transportation is one of the main causes of damage to fruits and vegetables. The relevance of the research topic is determined by the need to minimize the loss of mass and moisture of exotic fruits during transportation and storage in warehouse conditions.Objective: to establish the rates of loss of 10 samples of exotic fruits. The samples included Thai pineapple, Thai watermelon, guava, cantaloupe melon, carambola, Thai mango, papaya of Holland variety, green papaya, passionflower (passion fruit, pitaya). The fruits were transported by air from Thailand (Bangkok) to Krasnoyarsk. The flight duration was 8 hours, flight altitude – 10,000 m. The storage conditions were as follows: temperature – 5–8°C, humidity – 47%, storage time – 10 days in winter period. The paper presents the results obtained for the dynamics of mass and humidity during transportation by air of samples of exotic fruits and during storage in warehouse conditions. It was established that the loss of mass and moisture of exotic fruits in the process of transportation and storage occurred in all samples. The highest percentage of weight loss was observed in Thai mango and amounted to 2.93%. The greatest loss of moisture during storage in warehouses was observed in Thai watermelon (3.5%), the smallest – in Thai pineapple (0.5%). The largest weight loss was set for guava (4.6%), the smallest – for Thai watermelon (0.5%).

Tuberculosis remains a widespread social disease, both in Russia and in the Republic of Buryatia. According to the Ministry of Health of the Republic of Buryatia, the region ranked 8th according to tuberculosis morbidity in 2017 in the Siberian Federal district. It was preceded by the Republic of Tuva, Irkutsk, Novosibirsk, Kemerovo regions, Altai territory, Omsk region, and Krasnoyarsk region. The Republic ranked 18th among all the federal entities of the Russian Federation. Tuberculosis remains one of the top 10 mortality factors in the world. The disease affects various organs, a fairly easy mode of infection, and a long treatment period. Therefore, it requires an intensive medical treatment and a high-calorie diet provided by nutrition departments of medical institutions. The present paper features the experience of nutrition departments of the Republican Clinical Tuberculosis Dispensary, i.e. the aspect of food production for a certain population group. The research defines the critical control points of the technological stage of production, taking into account the existing risks and maximum permissible values. The authors developed some elements of the HACCP program in the form of maps and block diagrams of each stage of the technological process. The research results make it possible to create a quality management program based on the principles of HACCP fat nutrition department of the Republican Clinical Tuberculosis Dispensary.

There are a number of technologies and business applications that identify nucleic acids of various microorganisms. Technologies based on DNA analysis are the most promising direction in the molecular-genetic identification of the microbiota in food substrates. The present paper is a review of various aspects of microorganism identification in food substrates, their advantages and disadvantages. It features modern regulatory, scientific, and methodological sources, as well as patented solutions. The authors pay considerable attention to the classical methods and describe the use of polymerase chain reaction (PCR) in microbiota analysis. Then, they trace the development of next-generation sequencing (NGS) of DNA and how it can be used to identify pathogens in food substrates. So far, NGS proves to be the most advantageous method that identifies prokaryotic and eukaryotic microorganisms, as well as pathogens.

Improving the safety of human life is one of the main tasks of scientific and technological progress. A dangerous situation occurs when a person is in a dangerous area, i.e. in a space where constantly, periodically, or occasionally there are situations caused by factors that lead to gradual or instantaneous damage to human health. Fire is one of these situations. The safety of technical systems is solidly linked to their reliability. In firefighting automation, the main purpose of calculating reliability is to determine the probability of failure-free operation of the equipment of the system. The value obtained is subsequently used to calculate individual fire risk. To ensure technical safety, it is a universal practice to use system approach and system analysis, which allows us to consider technical security as a system. One of the specific characters of determining the reliability of computer-aided systems is the difference between the reliability indicators of the main elements of the system and the automation system as a whole. The more complex the system, the less reliable it is. The article considers the main problems leading to the efficiency loss of particular items of equipment included in the technical safety systems and formulates the tasks and methods for their reliability assessment. The research features the fire safety system of an industrial building, which includes an automatic fire alarm system and a warning and evacuation system. The paper contains an example of calculating the reliability for an automatic fire alarm system. The authors propose some ways of improving the existing system. The results are processed and presented by the main indicators of system reliability, which are the failure rate and the failure-free operation probability for particular items of equipment and the system as a whole. The research revealed that a manual detector, used as a standby item in the system of thermal and smoke fire detectors, makes it possible to reduce the failure rate of the system and increase the average time of failure-free operation. Thus, it improves the indicators of the system reliability and increases the safety of industrial buildings.

It is a modern trend to use various types of plant materials in food formulae. Such an approach improves the technological properties of meat and prolongs the shelf-life of finished products. Flaxseed flour is one of the most advantageous plant crops with antioxidant properties. The present research features the effect of flaxseed flour on the oxidative processes of combined minced poultry and the synergistic effect of flaxseed flour with antioxidant additives, including ascorbic acid (0.05%), sodium citrate (0.03%), and α-tocopherol (0.02%). The paper presents an experimental research on oxidation of lipid and protein fractions of minced meat in semi- smoked sausages according to the amount of flaxseed flour that was introduced in the formula alone or in combination with various additives of antioxidant action. When 5–10% of hydrated flaxseed flour was added into the minced meat, it resulted in an inhibition of lipid oxidation. In the combined minced meat at a storage temperature of 0–4°C, the content of secondary oxidation products remained within the acceptable limits defined by safety standards (2 mg MA/kg) up to 4 days. However, this level was exceeded after only 3 days of storage in the control sample. The experiment made it possible to define the indicators characterizing the development of oxidation processes of the color-forming proteins of minced meat with the addition of flaxseed flour, including the amount of common pigments,metpigments, nitric oxide pigments, and heme iron. The indicators proved the stabilizing effect of flax flour on the coloration of the combined minced meat systems. From the point of view of inhibiting the oxidation of the lipid and protein components, the maximum synergistic effect was provided by two combinations: 1) flaxseed flour and sodium citrate; 2) flaxseed flour, sodium citrate, and α-tocopherol.

The paper features some practical and theoretical achievements made by the federal level Scientific school of Living Systems (7510.2010.4) headquartered at the North-Caucasus Federal University. The article describes the principles of non-waste technology in milk whey production. The sustainable use of milk whey presupposes its conditioning before technological processing. Moreover, all components of milk whey are put into use: concentrates, high-quality lactose, and such derivatives as prebiotics, especially lactulose.