Abstract
Considered microwave device, allowing to determine the content of alcohol and sugar in wine, contained in the technological vessel with high accuracy. With this device you are measuring the transmission coefficient on the power to the two fixed frequencies in two different frequency bands. Measuring the transmittance at a fixed frequency power to the first and second ranges can be determined by, respectively, the alcohol content of wine and alcohol and sugar content in wine. From the difference values of this coefficient at the first and second frequencies may be found sugar content in wine. The design of microwave devices can significantly improve the accuracy of measurement of alcohol and sugar in wine (wine materials) by monitoring the same area within the scope of the technological capacity at the same temperature. Shows the effect of temperature changes of the electrophysical parameters of the liquid on the accuracy of the measurement that is taken into account in the proposed device.

Abstract
Shows the results of the study of the properties of new composites based on the products of enzymatic processing beef by-products, obtained by bio-modification of collagen-containing raw, and proteins in the fat composition. Revealed that the combined use of selected ingredients in the composite can improve not only biological, but also nutritional value. To study the effect of aggregation state of bio-modified collagen raw products used in the enzymatic treatment of the native and rehydrated (freeze-drying) forms. Because now there is a problem keeping quality of raw materials received, as a method of preservation was chosen freeze-drying, as one of the most advanced types of conservation, the most retentive properties of the original material. De-scribes a method of preservation, as well as the results of the effect rehydrated enzymatic treatment on key quality measures and properties of the developped composites. The results of microstructural studies of composites allow to draw conclusions about the mechanism of interaction and the degree of influence of the ingredients. In studying the results of the study sample was selected the most promising composite for use in meat products technology. Testing of selected composite example production of cooked meat products has shown good results of organoleptic evaluation of the products.

Abstract
Investigated the possibility of using enzyme preparations for the intensification of the process of extraction of fat-free sunflower meal with a view to increase the yield of protein compounds. Given comparative analysis of the impact of the four enzyme preparations: Protex 40E, Protex 6L, Protex 51FP and Protex 7L. The degree of protein extraction in different conditions and the quality of the primary and secondary products. Use of an enzyme preparation Protex 40E possible to increase the degree of inclination of protein compounds by 35 %, compared to the alkaline extraction. Studied the amino acid composition of the protein sunflower meal, prepared using a proteolytic enzyme preparation Protex 40E. It was found that the proportion of essential amino acids constituted more than 41 %. Proposed the stage of complex processing of sunflower meal, allowing to obtain an isolate having a protein content of not less than 85 %. The amino acid composition of the obtained isolates allowed us to offer them for use in order to increase the value of the protein products of meat production and baking. Solid waste, deproteinized sunflower meal, comprising at least 10 % crude protein can be subjected to further bioconversion to give the feed or probiotic product.

Abstract
Described the causes of precipitation in alcoholic beverages in their long-term storage. Noted that these opacities mainly physico-chemical nature and related to the presence of semi-finished products and beverages macromolecular substances of colloidal nature and elevated levels of metals. Using the final stage of the beverage preparation blend filtration using filter sheet, although resulting in a clear beverage, but does not guarantee its stability during storage. Lists the physical, physico-chemical, biochemical treatments of raw, semifinished or finished products, which allow to obtain beverages that are stable for long periods of time.

Abstract
Grape - the leader among all the plants on the content of flavonoids, which stop the negative changes in the body at the cellular level. Antioxidant effect, which has an extract derived from grape seeds, is so great that this component is officially recommended to the people living in areas with high radiation. This article presents the results of analyzes for the selection of the drying temperature, the solvent and the extraction temperature. The conditions for obtaining extracts with the highest performance on the content of phenols, flavo-noids, tannins, anthocyanins and antioxidant activity.

Abstract
Presents the results of research on improving the process of production of canned apple compote with microwave electromagnetic field and high-temperature sterilization. On the basis of research and the use of mathematical modeling to obtain an equation for determining the approximation of the initial temperature of the product in the bank prior to sterilization, depending on three factors: the volume of container, power microwave heating and duration of treatment. Developed and offered new modes of high-temperature sterilezation compote of apples in containers of different sizes. Shows the innovative flow sheet canning "Apple Compote" in the jar with a capacity of 0.5 liters.

Abstract
Obtained and solved the differential equation of the combined processes of emulsion-doping and coalescence. The obtained solution is analyzed, identified by the characteristic relaxation time, the limit values of the final particle size and droplet diameter, their concentration as a function of time. We introduce the concept of the characteristic fracture drops apparatus emulsifier which does not depend on the physical properties of the dispersed phase and the dispersion medium, but is dependent on the mode of operation. The theoretical dependence is not inconsistent with the observed experimental data and industrial experience producing The effect of ultrasonic treatment on the yield of the desired components from the oak, determined the optimal duration of the infusion, provided the maximum yield of extractives from wood. During the study, there was an increase in optical density with increasing duration of the extracts of the extraction process and the number of chips in the extractant. The intensity of the extraction of target components from the treated wood of oak with ultrasonic treatment increased 15-20 times compared to the classical process, the extraction time was reduced to 15-25 hours. Optimum value of the intensity and frequency distribution in the reaction space during the extraction using ultra-sound is the range of 30 000 to 40 000 Hz. The proposed technology intensification of extraction allows you to save the native properties of extractables while maintaining the temperature at a level not higher than physiological.

Abstract
The article is devoted to the development of technology for the production of water-melon honey with biologically active additives. Considered good and unique watermelon, annual consumption of which is impossible. The technology of the product, which is not inferior to the properties of fresh watermelon and consumption is possible throughout the year. This watermelon honey. The process flowsheet of production of honey watermelon juice with the addition of sea buckthorn and black currant. Determined the chemical composition of water-melon honey made by the developed technology. Investigated parameters changing the chemical composition of watermelon honey depending on the type of additives and storage time. The results of sensory evaluation of samples of watermelon honey with biologically active additives.

Abstract
The effect of betulin containing birch bark extract on change the parameters of quality of diabetic of bread during storage. About changing the quality of bread during storage judged by organoleptic (appearance, taste, smell, crumb state) and physico-chemical parameters (humidity) determined by conventional methods, as well as the structural and mechanical properties of the crumb, which have been studied on the device penetrometer. It has been found that the use of betulin containing birch bark extract had no significant effect on the degree of musty bread. There is some reduction in moisture loss in test samples of bread and reducing the strain reducing its compressibility and elasticity of the crumb, that is products with added betulin containing birch bark extract during storage were more fresh compared to the control.

Abstract
Shown results of the study of drying methods for obtaining high-quality products from rosehips. Shows: the pharmacological action and the scope of use rosehip; composition included vitamins and other chemicals; method for determining the content of ascorbic acid; results of a comparison of different drying methods and preservation of ascorbic acid to them other nutrients. The authors identified the optimal temperature and duration of drying. The technology of vacuum IR drying of medicinal plants used in the Tashkent State Technical University, provides maximum protection for nutrients with minimal time and energy to dehydration.

Abstract
The article is devoted to the development of a new objective method of assessing the quality of wheat grain, based on the technology of digital image analysis of the object. This article describes the methodology of measuring instruments applied at different stages of the study, the characteristics of samples of the raw material (wheat). As an illustration, using the developed tools and special software shows the digital image of wheat samples of different quality, histogram, characterizing the colorimetric characteristics of grain, which determine differences in grain types (I and IV). The comparison of the characteristics of grain related to the different types and varieties. Introduced the concept of a digital reference grain, grounded prospect of its application in the grain complex - on the stage of development of new varieties of grain to grain receipts for processing. Describes the basics of using the technology being developed to objectively express control of grain quality during storage in order to reduce its losses, as well as eliminate the risk of mixing of different grain quality in laying it on a long-term storage. The ways of further developing serial production hardware - software system (scanning analyzer grain) that implements the described technology.

Abstract
Studied and described functional and technological properties of tubers and Jerusalem artichoke powder, identified the possibility of their use in various food technologies. Studies have shown that the Jerusalem artichoke powder contained in considerable amounts carbohydrates and minerals and some lipids. From the high content of carbohydrates fructose and inulin. Contain dietary fiber, which are dominated protopectin. Jerusalem artichoke is different from other cultures by relatively high protein comprises all essential amino acids. Studies indicate that the powder Jerusalem artichoke is a valuable food raw materials in terms of nutrient content, it can be used for the production of functional foods.

Abstract
The description of a new type of hammer mills, as well as the process of grain refinement in the case of the crusher. It is concluded that the use of cylindrical hammers and soundboard with hemispheres allowed: to abandon the reverse of the rotor; extend the wear of hammers; more effective use of the working chamber crusher; reduce the amount of dust particles in the particulate product; reduce the sound pressure during operation to less than 80 dB. An example of operation of hammer mills to feed plants in Poland.