Abstract
The article discusses a promising direction of innovative development of production of potato and Jerusalem artichoke, provides economic justification. For performing such tasks in the agricultural and processing sector of the Russian economy developed, approved and is currently running a joint programme "Innovative development of production of potato and Jerusalem artichoke" for the period 2013-2016. In the framework of this program, work is underway to energy conservation and increase of competitiveness in the domestic production of seed potato, and Jerusalem artichoke production from inulin, alcohol, starch, dietary supplements, products for Wellness nutrition, dry pelleted feeds, and other products. Provides the steps to complete this program. According to the results, made the following conclusions. Creating agro-industrial complexes in the field of cultivation of potato and Jerusalem artichoke, we have to solve several major tasks: organize highly profitable production of food, pharmaceutical and technical fields, as well as from the huge amount of waste production and perennial grasses are manufactured feed, the basis of animal and own food production meat and dairy. This approach to the organization of land and labor resources will create conditions for guaranteed cost-effective production. Implementation of innovative projects based on the scientific development of the Union state program open the way to a strong economy of the agricultural sector in Russia and develop highly effective fodder supplies, the new diet products that will make a practical contribution to solving problems of import substitution, food security, and improvement of the nation.

Abstract
The paper considers the problem of microbial spoilage of food opportunities in their manufacture. Noted the importance of ensuring the safety of meat products. It is shown that the system is based on ensuring the safety of food products are the procedures for the identification, assessment and control of hazards. Described the most important issue of ensuring the quality and safety of finished meat products - microbiological resistance of materials. Considered the main mechanisms of damage to the meat. Found that the rate of damage is determined by the number of microorganisms, the type of damage - the kind of microorganism, meat, and environmental conditions. Effectiveness of application of prediction models for the interaction effect of microbial populations on the safety of meat, based on its own data of a particular company. Developed a computer model to predict the risk of contamination by microorganism populations raw meat during storage in the context of ensuring the microbiological safety of the finished product. An analysis ofunacceptable risks has been performed andcritical control points (CCPs) has been implementedforthe storageof raw meat process, as well as experimental datafor growth dynamicsof microorganism populations, depending on their storage conditions. An algorithm forprocessing experimental dataon the basis ofbacterialcontaminationempiricalpredictivemodelfor the purpose ofmicrobiologicalspoilage controlling has also been implemented.

Abstract
The work is devoted to the substantiation of the possibility of using secondary resources of poltry processing industry as a protein-containing raw material, suitable for preparation of hydrolysates with the prospect of their use in the microbiological culture media. Determined that chicken paws, separated from the carcass in the tarsal joint, peeled, exempt from the horny layer of the epidermis contain sufficient amounts of protein and with the observance of the appropriate processing technologies can be transformed into valuable nutrient substrates used, for example, for microbiological research. For cleavage of the protein, part of the chicken paws, were applied chemical (hydrochloric acid) and enzymatic (pancreas) hydrolysis agents. Such parameters of hydrolysis as the water ratio, temperature and duration for each type of process are substantiated. It has been established that the selected technological conditions and modes allow to process chicken paws into hydrochloric acid hydrolysate, which due to its characteristics (contents of total and amino nitrogen, chlorine ions and the degree of cleavage of the protein) is similar to that already used in microbiological culture media hydrolysate of technical blood. Using capacitive equipment is developed an industrial producing method of the enzymatic hydrolysate of chicken paws. It is shown that this hydrolysate according to its physical - chemical indicators of quality is not worse than the enzymatic hydrolysates of meat and technical blood. A comparative study of the quantitative and qualitative composition of amino acids enzymatic hydrolysates of meat and chicken paws convincingly proved that the developed hydrolysate is a complete nutrient substrate, which can be used in practical microbiology as applied to the construction of microbiological culture media.

Abstract
Meats hold great importance in the nutrition of the population and are among the most common types of meat products. Along with the traditional ways of improving the technology of liver sausages, we proposed the use of alternative sources of raw materials such as milled grain amaranth. Amaranth seeds contain protein, balanced amino acid composition and close to the ideal protein. We investigated the possibility of using the crushed grain amaranth as a non-traditional vegetable filler in the preparation of liver meat. The fillers used grind grain amaranth local varieties: Amarantus albus L. (amaranth white) and Amarantus paniculatus (amaranth purple), which grows in the Primorsky Territory. The technology for the meat was taken as the traditional method of producing liver sausage with the exception of the formulation of wheat flour, egg melange, as well as partially (from 1.5 to 6.5?%) of raw meat and adding crushed seeds of amaranth amaranth white and crimson in the amount of 5, 10 and 15?%. According to the results of organoleptic studies of liver sausage, it can be concluded that the most suitable are the samples containing amaranth in an amount of 5 to 10?%. The effect of amaranth on water binding capacity (BCC) samples. As a result, studies show that most of SCD has sample containing 10?% ground seeds of amaranth white. In general, the addition of experimental samples with crushed seeds Amaranthus cruentus SCD had lower compared with the samples with the introduction of the crushed seeds of amaranth white. It has been established that the introduction of crushed amaranth seeds in the formulation of meat products is advisable, because along with the increased output of finished products to 10?% (depending on the amount of filler and vegetable varieties of amaranth) reduced unit costs by replacing non-meat components of the formulation (wheat flour, egg melange) and partially - expensive raw meat.

Abstract
The authors identified correlation between factors that have the most significant influence on the heating rate of the product under high-temperature heat sterilization in the flow of heated air. On the basis of application of methods mathematical modeling the mathematical model for evaluating the effectiveness of high-temperature thermal sterilization of canned products that establish the dependence of the heating rate of the product from the temperature gradient between the most and least warmed layers of the product and the frequency of rotation of the container. The results are presented in the form of a correlation between the temperature difference and the frequency of rotation of the cans and their influence on the heating rate of the product. Analysis of the obtained regression equation shows that the surface speed of the heating of the product there is a point of extremum, which corresponds to a saddle point, because the eigenvalues of the matrix of the second derivatives have different signs. The research results can be used to determine the optimal frequency of rotation of the cans in the development of new modes of high-temperature sterilization of canned products, as well as when designing new designs of devices for high-temperature heat sterilization.

Abstract
Possibilities of electrochemical activation (ECHA) method in the diaphragm electrolyzer for improvement of technological processes for production of white sugar are proved. The physical and chemical properties of electrochemical activated solutions representing theoretical and practical interest in sugar industry are studied: the disinfection extracting ability, decrease in viscosity, decolouration. Results of antimicrobic activity pilot studies of the ECHA solutions on the example of raw sugar melted liquor are given. Introduction at sugar plants of electrochemical activation of the water going on raw sugar melting will allow to increase an exit of commodity white sugar due to improvement of intermediate products quality and to reduce losses of sucrose in production due to decrease in microbiological impurity of melted liquor. It is offered to use electrochemical activated solutions as water for sucrose extraction from sugar beet. The way of an intensification of sucrose extraction from sugar beet with use of the ECHA is developed. As a result of offered way application the quality of diffusive juice improves. At its further cleaning the received secondary carbonated juice has purity 1.2-1.5 units higher, than when using traditional extragent that opens prospect of increase in an exit of white sugar. Viscosity of the ECHA solutions is investigated. It is established that processing in the diaphragm electrolyzer reduces viscosity of solutions by 10-12?% that explains the high extracting ability of the ECHA solutions. The decolouring action of the ECHA solutions is studied. It is offered to subject to electrochemical activation production sugar solutions with addition of NaCl and Na2SO3. Additives of salts not only improve conductivity, but also provide anolyte with a difficult complex of oxide products: О3, HOCl, H2O2, Cl-, -ClO, ClO2, Cl2O, S2O32-, S2O62-, SO32-, etc. Being present in common at solution, the listed components give to anolyte the high decolouring properties. At the subsequent dissolution of yellow sugar anolyte difficult chemical reactions, in particular, oxidation melanoidnykh compound hromofornykh groups that leads to clarification of melted liquor proceed. Thus the decolouring action is connected not with removal of dyes, and with their transition to the colourless and less painted connections. The conducted researches allow to prove the mechanism of electrochemical activation, to offer new methods of this method application for the solution of actual problems of modern sugar industry.

Abstract
The biomass of mycelia of fungi and yeast is a promising source of valuable polysaccharides and proteins to produce food and feed ingredients. Research on content of polysaccharides in the microbial biomass is necessary to develop an objective method to determine common reducing agents. Research on content of polysaccharides in the microbial biomass is necessary to develop an objective method to determine common reducing agents. Existing methods based on preliminary acid hydrolysis of raw materials, mainly intended for determination of the content of polysaccharide in grain raw material, which mostly contains starch and is not suitable for analysis of microbial biomass, since the cell walls of microorganisms have a rigid structure. The authors developed the conditions that ensure the necessary degree of degradation of polysaccharides in the microbial biomass to better extract the reducing substances, that allows to obtain reliable data on the measurement of the polysaccharides. Object of the research was the biomass of the fungus Aspergillus oryzae. The used methods of determining reducing substances using reagents Somogyi - Nelson and Anthrone and method, which enables you to determine the concentration of glucose. Based on the definition of common reducing agents used the standard method of Anthrone, providing a preview of acid hydrolysis during 6 minutes using 2.6?% solutions of sulfuric acid. The use of sulphuric acid at a concentration of 10?% and a duration of 60 minutes allows deep hydrolysis and adequately determine the content of polysaccharides in the microbial biomass that is 2.4 times compared to the controls, where we used the standard conditions of the hydrolysis. To determine the reducing substances recommended by Somogyi - Nelson method.

Abstract
The results of research of forms of a moisture communication in chick-pea flour and sweets such as fondant with addition of roasted chick-pea flour by method of thermal analysis have been presented in article. The chickpea flour grade "Krasnokutsky 28" grown in the Saratov region have been used in the research. The estimate of the water state in original and roasted chick-pea flour with applying of differential -thermal and thermogravimetric methods have been done. The data based on the diagram in the coordinates (-lg a) - (1000/Т) for the process of moisture removal have been obtained. The five stages of dehydration which accordance to removal of moisture with different forms of communication have been identified for a sample of the original chick-pea flour. The three stages of dehydration for a sample of roasted flour have been identified. In the temperature range 310-370 K mass changes due to evaporation of moisture does not occur. This is due to removal of the free and bound (osmotic and adsorption) moisture during of roasting. The influence of chick-pea flour additives on the process of moisture communication in sugar confectionery and the ratio of free and bound water have been investigated. The four sections corresponding to the release of various forms of moisture (free, physical, physico-mechanical and physico-chemical) from the samples of candies have been allocated. In the first stage (30...57 °С) removes free water having a low bonding energy with the product. In the second stage (57...107 °С) desorption of osmotic moisture which retained in the closed cells of protein micelles, starch, cellulose of candy is occur. It is noted that in this temperature range the candy samples with the addition of chick-pea flour characterized by less weight loss product and a lower rate of desorption process. This fact suggests that the high-molecular compounds of chick-pea flour, such as carbohydrates and proteins which can swell are provided a stronger bond with the product moisture. The temperature interval (107...136,8 °С) characterizes the removal of adsorption moisture, which is educed in process of unfolding of molecular chains and disturber of micellar and hydrophobic interactions of proteins and carbohydrates with water. In the fourth section (136,8...203 °С) the strongly-connected moisture is released, including chemically connected moisture. In this case the large mass loss is observe for candies with chick-pea flour. It can be explained more initial moisture content of candy with chick-pea flour compared to the control sample. This information allows you to determine the optimal temperature range of heat treatment chick-pea flour. This additive can be used as a water-retaining agent in the production of chocolates.

Abstract
Malt extracts have high biological and technological activity, which predetermine their widespread use in the food industry. However, the malt extracts viscosity may be different at the same moisture content. Clearly, the malt extracts viscosity depends on the interaction nature of colloidal particles Sol and the structure nature of the resulting gel, which in turn can affect the quality indicator of products manufactured with their use. In the work carried out electron microscopic analysis of the colloidal particles size in different malt extract types, their interaction and the identification of morphometric characteristics of spatial structures formed by these particles, and studied the rheological characteristics of malt extract samples. Found that the barley-malt extract is a structured globular gel, the main element of which are the clusters with a characteristic size of 1.5-2.5 ?m, consisting of nanoparticles size 25-60 nm. Structure of the gel is a mixture of globular-fibrillary type in the malt extract with dietary fiber. The results of micro- and nanostructure studies of the malt extract samples are in good agreement with its rheological characteristics. They are determined by the nanoparticles properties, their interactions, the structure of the nanoparticles cluster, the interaction between the clusters and the whole gel structure.

Abstract
Extension of periods of their storage without essential losses and deterioration will allow to increase production of highly nourishing vegetable canned food considerably. Freezing and the subsequent low-temperature storage of food are capable to reduce quantity of microorganisms to 99%. The purpose of this operation was, research of microbiological purity of a vegetable marrow, the onion and tomatoes collected in the Astrakhan region, fresh, frozen in case of different temperature conditions, and also in the course of the long low-temperature storage. Besides it was carried out researches on study of influence of electrochemical activated solution on an microbiological infection of vegetables after rinsing and the subsequent freezing and storage. In case of all temperature conditions of freezing used in experiment: -18 and -30 °C and speeds of air of 8-10 m/s are set sharp lowering of number of microorganisms on vegetable marrows, onions and tomatoes in comparison with their preliminary microbiological infection, but on the samples which passed rinsing process by anolyte and frozen at a different temperature the maintenance of the microorganisms in comparison with samples which weren't exposed to rinsing 1.9 times lower. Also as a result of researches it was defined that use of anolyte for preliminary rinsing increases efficiency of freezing and storage of vegetables from a line item of a microbiological landscape by 30-40%.

Abstract
Currently, much attention is paid rational use of marine aquatic organisms. In our country, such unconventional objects as scyphomedusae little used for food purposes. They have a high biomass in the seas of the Far East basin in summer and autumn. Scientists conducted the study in terms of the development of dietary supplements of Scyphozoa, which are rich in biologically active components. Those components can be used to enrich food products in which they are shown in insufficient quantities. Objective: to study nutrient potential of unconventional marine objects - Scyphozoa, for example Rhopilema asamushi and development of functional foods with bioactive components of the raw materials. Work performed at the School of Biomedical of Far Eastern Federal University. Have been conducted convective drying of raw materials (Scyphozoa, kind Rhopilema asamushi) to a moisture content of 10?%. In determining the content of free and bound amino acids in dry samples predominance found among the free amino acid taurine. Of the studied raw materials selected free amino acids complex, which is used to create enriched product "Dried potatoes". 100 g of this product makes up 50?% of the daily intake of taurin. The paper shows the possibility of rational use of little-used biologically valuable components of marine raw materials as functional ingredients, traditional food.

Abstract
In Russia cattle feeding is based on wide use of natural grasslands and haylands. However, vegetable meals fed in excess amount cannot supply to the full extent with all macro- and microelements required by animal organism. The result of such a feeding system is protein deficiency, which causes disturbance in metabolism and reduces livestock efficiency index; feed consumption increases; production costs and meat self-cost become higher. This article is devoted to the main effective sources of protein for high-production farm animals for the detailed analysis of advantages and disadvantages of each type. Such products are considered as fish meal, corn gluten meal and some kinds of microbial protein. For example, fish meal containing 60?% of protein compensates mineral substances deficiency, which the meal is rich in. But dosage is strictly limited due to the risk of fishiness of animal meat. Also taking into account that fish meal is a seasonal, deficient and expensive enough product, its counterfeits can be found at animal feed market increasingly. Regarding corn gluten meal, which is widely used because of high content of metabolic energy, the fact can be stated that its protein is not complete as its 50?% are zein, which doesn't contain essential amino acids. At present microbial protein production has great significance. The reason is cheapness and quickness of its production in comparison with animal and vegetable proteins as well as its superiority in content and accessibility of amino acids. In this article the authors took into account strengths and weaknesses of feed protein sources considered, and the obviousness of feed industry demand in search of new types of high-accessible microbial protein with indicated amino acid content has been fount out. This is conditioned not only upon compensation of physical deficiency of proteins in diets of farm animals but also upon economic benefit.

Abstract
The necessity of elaboration the united system of technological processes for tobacco and cigarette production is shown in the article. It is expedient to combine these processes in one agro-industrial tobacco technology. Monitoring of technical supply and condition of tobacco industry is carried. Rational parameters for utilizing labor resources in new tobacco production technology are presented. It is proved that elaborated new technologies are combined in the whole complex of tobacco production branches (so called through agro-industrial tobacco products manufacturing technologies) according to increased safety demands. Dynamics of equipment import by Russian tobacco factories and ratio of foreign and national companies' works during tobacco factory building are presented. Directions for tobacco products manufacturing technologies and equipment modernization are offered. Prospective models (scenarios up to 2020-2025) for projecting, design, building and mounting operations for tobacco industry equipment are elaborated. It is shown that developing and utilizing of machine technologies in tobacco production creates steady innovative base for through tobacco production agro-industrial technology, and leads to increasing labor efficiency in 29.3 times and net present value in 2.4-3.1 times.