Abstract
Starch is the natural polysaccharide traditionally utilized in the production of food. Currently starch is increasingly widely used in technologies for producing new biodegradable composites and hybrid nanobiocomposites. An effective physical technology of modifying the biopolymer to give it specific properties is processing of starch in various ball mills. The aim of the present work was to study the dispersion characteristics, structure and porosity of corn starch granules mechanically treated by a vibration mill. The milling time was varied in the range of 0-24 hours. The samples were analyzed by using the optical microscopy, laser diffraction, FTIR-spectroscopy and low-nitrogen adsorption?/?desorption methods. It was found that the vibration milling resulted in gradually broadening of particle size distributions of the corn starch samples. The moda of distribution shifted to higher values with milling time up to 4 h and then the modal values slightly decreased. FTIR-spectroscopy data demonstrated that the vibration milling lead to deformation of crystallites and accumulation of the amorphous phase in the starch granules. In general, the experimental results indicated that in course of the mechanical treatment of starch the processes of granules destruction and starch particles association occurred. The milled starch was characterized by higher values of the specific surface area, volume and average diameter of the pores. The sample treated for 4 h demonstrated the highest porosity. The estimated surface fractal dimensions of starch granules using the fractal Frenkel-Halsey-Hill model showed the increasing of the surface irregularities after vibration milling.

Abstract
In the production of condensed milk with sugar is one of the main technological processes is crystallization of lactose, which consists in creating the conditions for mass education of nucleation and subsequent controlled growth under certain parameters of the production process and post-process conditions of storage. In the traditional technology of production of canned condensed milk with sugar it is assumed that the process of crystallization with the introduction of the seed in the form of crystalline lactose or conduct a partial enzymatic hydrolysis. Current problem the first option is when a small failure of modes of production violated the integrity of the system, which leads to uncontrolled growth of lactose crystals. In the classical technology of condensed milk with sugar is not always possible to obtain the desired consistency of the crystallite, as a large influence on the crystallization process has to the technique of placement of seed material and its properties. The second option - fermentation, it is impractical because of the emergence of risk darkening of the product due to the Maillard reaction and the higher cost of the finished product. In print and online sources, including salt crystallization, various alloys, in biological fluids indicates that nucleation can be homogeneous, resulting from local fluctuations in composition or structure, and heterogeneous - at impurity centers of foreign phases. Available data on the presence of inhomogeneous crystallization of the Sugars offered a hypothesis on the possibility of conducting directional in the technology of condensed milk products with sugar. Thus, developing the idea, it was decided to explore the possibility of using water-insoluble substances that, in the case of positive results, that is, when confirming the effect of crystallization is likely to help to make universal date of introduction of the germinal centers. The research confirmed the hypothesis about the possibility of directional conducting the process of heterogeneous crystallization of lactose. Set the size, types and dosage of rational imitation seed materials. Investigated the microstructure of heterogeneous nuclei and crystals. Built the rating of the tonal range of their effectiveness as a simulation of the germinal material insoluble in water substances: SiO2 > CaCO3 > TiO2.

Abstract
Is currently under active search for new food sources of raw materials of marine origin and is an active involvement in their diet man. This leads to the fact that in human nutrition includes all new products of sea fishing, including non-fish - bivalves and gastropods, sea cucumbers, echinoderms, jellyfish. These objects can be used in the food technology and as sources of biologically active substances during a certain modification of the native tissue. Based on this, the aim of the study was to establish a rational duration of the process upon receipt of enzymatic hydrolysates of food parts of the bivalve Anadarabroutoni. The experimental data prove the existence of a relationship between the duration of the process of enzymatic hydrolysis and solids content in the hydrolyzate. Hydrolysates of locomotor muscle clam Anadarabroutoni have a higher solids content than the hydrolysates from the mantle. The maximum accumulation of dry matter in hydrolysates observed when the process time 4 hours - for the third time increment is 56?% for the hydrolyzate of muscle and 82?% for the hydrolyzate from the mantle, the increment of the fourth hour of the process is 34?% for the hydrolyzate of muscle and 53?% for the hydrolyzate of mantle. During the fifth hour of the accumulation process solids in hydrolysates is minimal. Based on the results determined rational duration of enzymatic hydrolysis at least 4 hours for the mantle, and for muscle bivalve Anadarabroutoni. Accumulation of soluble protein hydrolysates occurs gradually increasing the duration of the process. Hydrolysates of mantle Anadarabroutoni characterized by a high content of soluble protein hydrolysates from the engine than muscle, suggesting that the greater lability of the protein mantle and indicates that the selected enzyme preparation is most suitable for the breakdown of proteins mantle. With increasing duration of the process and increases the protein content in the hydrolyzate of the mantle of the muscle, but the degree of increase in different - in the hydrolyzate with muscle increment is 165?%, the hydrolyzate from the mantle 218?%. In the study, depending on the duration of the degree of hydrolysis has been established that the original hydrolyzate of mantle Anadarabroutoni characterized by a high degree of hydrolysis, but then a more significant increment was observed for the hydrolyzate of muscle. When the duration of hydrolysis 4:00 extent of its reach to 35?% of the hydrolyzate from the mantle and 41?% for the hydrolyzate of muscle.

Abstract
At industrial processing of apples and grapes, a large number of benign waste products - pomace. Pomaces contain a lot of nutrients, but perishable. Their rational use in the food industry will reduce the economic costs and enrich foods with nutrients. Objective: to investigate and compare the chemical composition and antioxidant properties of apples and grapes from their processing of juice and pomace. The objects of study were apples Sinap varieties and varietal blend of dark grapes grown in the Samara region. Determined by titratable acidity, phenols, flavonoids, anthocyanins and antioxidant properties. Apples anthocyanins have not been determined. The experiments revealed that the pomace of apples and grapes contain more antioxidants than juices. The antioxidant properties of pomace higher than for juice. Antioxidants are moving into the juice in small amounts. The acidity of the apple pomace lower than in apples and juice. According to antioxidant composition and properties of the juice yield feedstock. Pomace not inhibit the oxidation of linoleic acid, but also has a reducing power and antioxidant activity than fruits and juice. The antioxidant activity of grape pomace 100 times better than the juice. Healing power of pomace is also higher than the juice. Grape juice inhibits the oxidation of linoleic acid is best pomace. The authors conclude that the pomace - a valuable product that contains more antioxidants than the feedstock. Dried pomace can be used as an additive in the production-dressing product functionality. Juices need to enrich the pulp. Grape juice may be used in the manufacture of products with a high content of fat.

Abstract
Application of electro-processing techniques makes it possible to intensify the vegetable raw materials production processes, enhance productivity, improve the quality of the finished product. Priority development received electromagnetic and vibration methods. Perspective is the use of processes carried out by direct contact of electric current with a product. A method for intensifying the process of extraction based on the use of electric-heating pre-blend "plant material - extractant." To assess the effectiveness of the pre-processing of the raw material mixture and extracting heat electrocontact experimental studies, to determine the diffusion constant diffusion coefficient and mass transfer coefficient, analyzed the kinetics of their changes. Construct concentration curves illustrating the solids exit from the mixture of plant materials previously held electric contact heating and electrical contact without heating. The raw materials are not treated electrocontact heating, the concentration of extractives in the liquid phase increases throughout the time of extraction. When the extraction of raw materials subjected to preliminary processing electrocontact main part of extractives into the liquid phase within the first 20-30 minutes. The dependence of the swelling ratio of the duration and temperature of the process, indicating a significant part of extracting moisture absorption and changes in particle sizes of crushed raw materials in electric-heating. For feedstock that has passed electrocontact processing swelling coefficient reaches a maximum for the first 5-10 minutes of the process, while untreated materials, the time is 20-30 minutes. The article shows the values of the diffusion constants. It is shown that the values of the diffusion coefficient is much higher for raw materials last electrocontact processing.

Abstract
Anti-nutritional substances of seeds of many plants are represented by complex proteins - lectins, which decrease the food value of produced protein products. In the digestive tract of mammals lectins are highly resistant and influence negatively the absorption of food components. Search for optimal parameters of technological processing of oil-bearing seeds, decreasing or fully removing toxicity of produced proteins, represents a certain difficulty: it is necessary one group of proteins - lectins - to inactivate, while keeping the other group - storage proteins - without significant damage. This limits the possibility of lectins inactivation by means of intensive heat and moisture treatment. As a result of this, methods of lectins inactivation by means of enzyme or chemical preparations in combination with heat treatment in more mild conditions than normally used in industry are perspective. In this article the results of research of ability of a number of organic acids to decrease the activity of lectins of castor bean seeds variety Belorechenskaya and soybean seeds variety Alba, grown in the environment of the Krasnodar territory, are represented. The following organic acids were chosen as chemical reagents: propionic, oxalic, succinic and ascorbic. Hemagglutinating activity of lectins was determined by the reaction of human A blood group erythrocyte agglutination. For the research of organic acids influence on lectins activity reactions of hemagglutination inhibition were carried out. It is shown in the article, that propionic, oxalic, succinic and ascorbic acids in concentrations corresponding to pH values from 6 to 4.25 do not influence the activity of lectins of castor bean seeds, but lead to a partial decrease of activity of lectins of soybean seeds. It was established, that changing of soybean lectins activity was the result of decreasing the medium pH and did not depend on presence of a certain acid in the medium. Decreasing the medium pH to 4.25 and below was accompanied by spontaneous erythrocyte agglutination. The findings of this research can be used in development of technology of processing of soybean and castor bean seeds.

Abstract
Technology of glucose syrup and dextrose production proposes liquefaction and saccharification. When only the liquefaction is carried out maltodextrin is produced containing of large amount of high-molecular sugars (dextrins) and 10-20?% of maltose and maltotriose. Final product - white fine powder with moisture content of 5?% with dextrose equivalent (DE) from 10 to 25?%. Maltodextrins improve the quality of food products and they are not produced in Russia. The volume of annual import of maltodextris is over 40 thous. tons. Starch is a raw material for maltrodextrin production. It can also be produced from cereal raw materials and flour. In order to carry out studies on maltodextrin syrup from wheat flour with starch content of 70?% the laboratory stand was made up. Thermostable a-amylase was used as catalyst for enzymatic liquefaction of starch. Maltodextrin syrup was filtered, cooked and dried at spray dryer. As a result of studies the specific values of DE and viscosity of syrups were determined and mathematically processed. It was established, that with increase of duration of liquefaction process from 0 to 180 min the DE values are increased up to 25?%, and viscosity is decreased. Increasing the dosage of a-amylase from 0.1 to 0,5 pt AA/g DE is increased and viscosity is decreased. Increasing the concentration of dry substances (DS) in wheat flour slurry from 24 to 28?%, feeding to liquefaction, and dosage of a-amylase less than 0.3 pt. AA/g the viscosity of hydrolysate is decreased and then it starts to increased which is caused by increasing of non-starch admixtures in slurry. At minimal value of viscosity of liquefied wheat flour of 27.6 mPa. s and temperature of 60 °C the optimal values of liquefaction factors were obtained: concentration of flour suspension - no more than 24.4?%, dosage of a-amylase - 0.5 pt. AA/g, duration of hydrolysis - not less than 62 min, dextrose equivalent - 18?%. The yield of maltodextrin from wheat flour is 40-50?% of mass of raw materials. Increase of dosage of enzyme for hydrolysis stipulates the increase of maltodextrin yield. Increasing the concentration over 26?% DS the yield of maltodextin is decreased. It is more feasible to produce maltodextin from starch than from flour because of energy cost.

Abstract
The article is devoted to development of effective isolation methods of ribonucleic acids (RNA) from the cells of filamentous fungus, citric acid producer, Aspergillus niger. This procedure is based on the three-step phenol-chloroform technique of Chomczynski and Sacchi using chaotropic salts - guanidine thiocyanate, and its modification applied to the studied biological object - filamentous fungus A. niger. Disruption and homogenization of the mycelium of the A. niger fungus was suggested to perform mechanically in the conditions of extremely low temperatures - 196 °С provided by liquid nitrogen. The distinguishing feature of this method is the usage of monophasic lysis buffer, which contains stabilized phenol and chaotropic agent, guanidine thiocyianate or isocyanate, all that provide the cell wall lysis, cytoplasmic membranes and denaturation of the proteins. The next step after lysis is a chloroform extraction and precipitation of total RNA by addition of alcohols with subsequent washing and drying. The integrity of the RNA fractions in the total sample is achieved by using a lysis buffer and RNase inhibitors, and conducting the isolation procedure at the low temperatures. The distinctive feature of this procedure is obtaining of RNA precipitate of appearance untypical of the nucleic acids precipitates from other bioobjects (bacterium, cell cultures, mammals tissue). This peculiarity seems to be attributed to the precipitation of salts contained in the buffers, and the presence of large amounts of soluble and insoluble polysaccharides of disrupted cell wall of filamentous fungus A. niger, composed mainly of chitin and glucans, and also precipitated with alcohols. This characteristic of precipitate may prevent effective dissolution of RNA with elution buffer or RNase-free water. The optimization of the basic parameters of RNA isolation procedures in relation to the studied bioobject became the main result of the work.

Abstract
Preparation of process water is one of the most important stages of the technological process of production of alcoholic beverages. The result of the research developed electrophoretic rapid method for the simultaneous determination of cations, anions of inorganic and organic acids in vodka, vodka special and the water flowing to their production. The article shows the possibility of using the method developed by the analysis in order to regulate the process of production of vodka in the quality control of the finished product. Researches composition of water in the water treatment process and finished products. In the production of vodka to ensure a neutral or slightly acidic environment of alcoholic beverages used food acids - citric, acetic, lactic, tartaric, malic, succinic and others. Shown that the developed electrophoresis is a rapid method allows qualitatively and quantitatively determine organic acids, introduced as additives, which is of great importance in the development of formulations and also to study the effect of food additives on the quality of the products during storage. In recent years, Russia has significantly increased the range of alcoholic beverages, which have become the most common target for fraud. The possibility of application of capillary electrophoresis to detect fraud. The electrophoretic application of a rapid method for the simultaneous determination of cations, inorganic anions and organic acids in vodkas, special vodkas and water for their preparation, to develop a system of monitoring the entire process: to control the ionic composition of water entering the manufacturing process water treatment at all stages, preparation of sorts, to monitor the finished product and be used to detect counterfeit products. Implementation of the developed method at the will improve the quality and safety of production of alcoholic beverages.

Abstract
In Yakutia, the national dairy foods are traditional foods that provide the body's need for nutrients in harsh environments. Given the importance of this problem, scientists of the Yakutia Agricultural Research Institute developed the technology and technological instructions for the production of domestic dairy products. For the first time offered the technology of freezing cheese whey and the production technology of its fermented milk drink. The technology is unique in that in the world there is no analogue fermented beverages from frozen cheese whey. The practical significance of the new technology is the following: there is a possibility of production of dairy products of high quality frozen cheese whey as needed, and the use of frozen curd whey for its immediate use; increased utilization of secondary raw materials, which is often not effective application.

Abstract
The results of studies assessing the possibility to use non-food secondary agricultural raw material - waste chicken embryos for the production of microbiological media are presented. Methodical approaches to producing nutrient bases and media from waste chicken embryos are offered. The parameters of the process of acid hydrolysis of autoclaved embryonic mass are substantiated: hydraulic module, concentration of hydrolyzing agent, temperature mode, process duration. Hydrochloric synthetic technical acid was used as a hydrolyzing agent. Concentration of its solution for hydrolysis was 4 to 6?%. The nutrient medium on the basis of acid hydrolyzate of autoclaved embryonic mass was assessed by the following physicochemical parameters: the concentration of hydrogen ions, the amine nitrogen content by Zerensen-Gavrilov method, the total nitrogen content according to Kjeldahl method, the chloride concentration by Foldgard's method, the hydrolysis coefficient calculated by the ratio of the quantities of amine and total nitrogen. The biological properties of the culture medium were investigated using the test strain of Escherichia coli M-17. Cultivation of Escherichia coli M-17 culture was carried out in Petri dishes at a temperature of 37±1 °C for two days. Growth of culture was evaluated in dynamics after 24 hours by determining the number of colonies and their size. The experimental medium stably ensured growth of the test-strain with typical properties. Besides, biological properties of the experimental medium were comparable to those of the culture medium prepared from traditional raw material (enzymatic hydrolyzate of cattle meat - cattle FGM), that allows to recommend its use for the cultivation of all kinds of bacteria. The use of non-food raw materials in the production of microbiological media promotes comprehensive solution of the problem of protein waste disposal, reducing the ecological load on the environment, and is a promising direction to reduce production costs. It is shown that the scaling of the hydrolysis on the industrial equipment will allow to intensify the process and achieve increased values of indicators of amine and total nitrogen in nutrient bases.

Abstract
A centrifugal vibroexciter including four eccentric masses is used in the drives of vibratory process and conveying equipment for processing grain and other loose goods. Eccentric masses rotate by twos with the same magnitude of angular velocities. The angular velocity of one pair of eccentric masses differ twofold from the angular velocity of the second pair of eccentric masses. The purpose of using such vibroexciter in the equipment drives is imparting non-harmonic vibrations to the working members of machines. Non-harmonic character of vibration principle means, in such a case, inequality of the maximum positive value of the working member acceleration to the absolute value of the maximum negative value of acceleration. This being the case, in conveying equipment, to increase the performance of the same, it is necessary to impart asymmetric vibration principle to the conveying working member with the maximum difference, in terms of magnitude, between the maximum positive and negative values of acceleration. In separating machines, the asymmetry the working member vibration principle shall correspond to the type of the process implemented in the machine. The purpose of this paper is to study the influence of the maximum values ratio of the power factors being created by inertia forces of the first and the second pairs of eccentric masses, on the extent of difference between the absolute values of the maximum values of the power factor excited by the vibroexciter in the positive and negative directions. One of the positions, that are simply implemented while assembling a vibroexciter, was selected to be the initial position of its eccentric masses. Such initial position of eccentric masses may be described as follows: centrifugal inertia forces of the first and the second pairs of eccentric masses create the maximum power factors that are equivalent in terms of their magnitude and direction. Based on the results of the research, we came to the following conclusions. The degree of asymmetry of the power factor vibration principle, that characterizes the extent to which the absolute value of the maximum value of a power factor exceeds the absolute value of the maximum value of a power factor in the opposite direction, depends on the ratio of power factors created by inertia forces of the first and the second pairs of eccentric masses. The power factor vibration principle has the greatest degree of asymmetry when the ratio of the maximum value of the power factor being created by the inertia forces of slowly rotating eccentric masses to the maximum value of the power factor being created by the inertia forces of rapidly rotating eccentric masses is equal to two.

Abstract
Glucose (dextrose) is a high-calorie product that's easy assimilated by human, that force and recovery heart at heavy physical loading. Crystal glucose as a sugar widely used in food industries for: bakery, milk and meat products, ice-cream, conserved fruits, liqueur, juices, baby food, etc. In pharmaceutical industry glucose is used as main raw materials to produce sorbit and ascorbic acid. Russia's need for dietary glucose is more than 30 thousand tons per year, which currently is satisfied by imports because the absence domestic glucose production. To organize glucose production in the research Institute of starch products developed innovative technologies to produce crystalline glucose by using domestic equipment. High quality glucose syrup is provided by enzymatic hydrolysis starch there were used thermostable alpha-amylase for liquefaction, glucoamylase for saccharification to get glucose syrup of dextrose equivalent more 98?%. At the base data of kinetic crystallization of unhydrated glucose new technology was developed of two processes: germ crystal is formed in evaporator then it's growing in crystallizer. More simple technology has carried out to produce glucose by surface crystallization to get granule 5-8 mm that's represented mixture of hydrated and unhydrated glucose. Also there are proposed technology of one-stage crystallization of hydrated glucose by recycling poor syrup that allowed small quantity of equipment. The recommendation are given to organize quickly production of crystal glucose at real starch plants, which has shop for enzymatic hydrolysis starch.