Abstract
The article is devoted to some aspects of synergetics as a tool for creating and developing very complex technological systems in the agroindustrial complex. The generalized appearance of the system agro-industrial complex is reflected, which reflects the most important features of its complex structure. The condition for the organization of such a complex is the creation of large industrial agro-industrial enterprises on a new technological and technical basis. In agro-industrial complexes, individual technological systems of production, storage and processing of crop production, livestock, poultry, and fish farming are linked together, that is, end-to-end technologies for food production are created. The approach to the creation of such complexes begins to form a strategy for the forefront of agricultural science, which, with the increasing complexity of anthropogenic systems of processes, can be based on synergetics. The focus is on the characteristics of the object, which allow it to be attributed to objects of synergetics. Synergetics develops concepts and concepts that are introduced by cybernetics and the general theory of systems. First of all, we are talking about the concept of feedback, and not only negative feedback, responsible for maintaining the function of the object, but also positive feedback, responsible for the accelerated development of the object. The range of issues discussed includes openness, nonlinearity and instability of complex technological systems. Particular attention is paid to fluctuations in the processes of technological systems under the influence of external and internal disturbances. These fluctuations are considered as a necessary condition for the development of complex systems - technological complexes of the agro industrial complex. Generalized information about the conditions for self-organization of system technological complexes under the influence of fluctuations, which occurs in all real industrial processes of the agroindustrial complex. The inextricable link between synergetics and dialectics is emphasized.

Abstract
At this time more people are studying the possibility of optimizing technological processes in food production. The effect of the laser on living cells of microorganisms is of great interest to many researchers. Laser radiation leads to a change in biological parameters and cell structure. Depending on the parameters and conditions of irradiation the laser can cause both stimulation and suppression of the life processes of microorganisms. The polysaccharide component of the cell walls is represented by compounds such as glucose, galactose and rhamnose, the qualitative and quantitative composition of which can vary significantly in representatives of different species and strains, and also depending on the medium and the conditions of cultivation. The purpose of this experiment is to study the effect of the laser on the growth of bifidobacteria Lactobacterium bulgaricum and Streptococcus thermophilus. We carried out a comparative analysis between these species of bacteria. The study consisted in laser treatment of bacteria for a certain time interval with a power of 5 W and a frequency of 3,000 Hz. To determine the viable cells of lactic acid bacteria after exposure to biomass, a method was used to calculate the colony-forming units by means of deep-seated culture. Identified differences in the effects of laser radiation on different types of bacteria. The results obtained show that the effect of the laser has a stimulating effect on Lactobacterium bulgaricum and suppresses the growth of Streptococcus thermophilus. The difference in the number of cells grown in two experiments depends on the duration. Probably, the reason for the multidirectional effects of the laser is associated with differences in the structure of individual strains of bifidobacteria.

Abstract
The production of grapes is one of the most capital-intensive branches of agriculture, which makes it necessary to use resource-saving technologies of cultivation. Grapes are largely affected by a large number of fungal pathogens, the harmfulness of which is associated with damage to all photosynthetic organs. The task of the study is to identify the regularities and characteristics of the immune response of grape plants with different degrees of susceptibility to fungal pathogens. Metabolic peculiarities of two varieties of grapes differing in resistance to mildew Vostorg and Muscat belyy were studied. The results of the correlation analysis showed that the greatest differences between grape varieties can be traced in the content of amino acids glycine, leucine, methionine, serine; secondary metabolites - digidrobenzoynoy, caffeic, coumaric, lilac acids. The activity of peroxidase also showed visible differences between the genotypes. In both studied varieties of grapes, the main stress reactions occur in the first 48 hours after infection. The activity of peroxidase in the mildew-resistant cultivar Vostorg has a significant effect on the transformation of the existing pool of secondary metabolites into mycotoxic derivatives, whereas in the unstable Muscat belyy, no similar processes occur. In the leaves of the unstable variety, a high content of malonic dialdehyde was found in comparison with the resistant variety, which indicates a significant development of oxidative stress and deficiencies in the functioning of the antioxidant system. The unstable genotype reacts to the stress-factor effect by a significant increase in the content of phenolic compounds, but presumably not by their further transformation. In contrast to this, in the tissues of a stable genotype, the coordination of the processes of the synthesis of phenolic compounds and their speedy metabolization associated with peroxidase activity can play a leading role through the rapid activation of regulatory processes and the rapid formation of mycotoxic substances that strengthen the cell wall, which makes it possible to effectively resist the pathogen.

Abstract
Normative documents determine that the expiration date and the conditions for storage of food products are established by the manufacturer of the product. This also applies to the production and storage of wheat flour and seriously complicates the work of flour mills. To solve this problem, an instrumental method has been developed for determining the standards for storage and shelf life of flour based on the value of the acid fat number, i. e. free fatty acids. To use this method, to determine the terms of safe storage and shelf life, as well as to realize wheat flour by the value of the acid fat number, studies were carried out under different temperature and humidity conditions characteristic for different regions of the Russian Federation. A mathematical model has been developed that allows to predict the period of safe storage and the shelf life of wheat flour. The studies were carried out over a wide range of storage temperatures (from 29.9 °C to -11.1 °C), the moisture content of the flour (9.7-16.3?%) and the relative humidity (53-89?%) for 25-68 months. The changes in the acid fat number are processed in the form of second-degree polynomial equations. It has been established that with the increase in the storage time, after achieving the standards of the acid fat number for safe storage, the rate of change of the acid fat number decreases. To predict the time of safe storage, a regression equation is obtained that takes into account the change in the initial value of the the acid fat number, the storage and moisture temperature of the flour, and the relative humidity of the air. According to the values of the complex organoleptic evaluation of flour and bread, the terms of safe storage and shelf life of the flour are determined, and a relationship is established between them, depending on the parameters of the storage process. Using these relationships, the regression equation was obtained to predict the shelf life of wheat flour, and the the acid fat number standard was determined to achieve shelf life. The obtained ratios were used for the development of the Guidelines for determining the timing of safe storage and shelf life of wheat flour.

Abstract
It has long been known that dairy products have a pleasant taste, smell and consistency and are characterized by a high degree of digestibility, as well as possess a wide spectrum of biomedical properties. In recent years, rapidly expanding the product range with additional probiotic properties. Their use in the diet affects the state of the microflora, contributes to the prevention of diseases of the gastrointestinal tract, has a beneficial effect on General health. These effects of products due to the presence of probiotic microorganisms, including the genus Lactobacillus. Lactic acid bacteria play a key role in the technology of probiotic foods are biomodification plant and animal raw materials by modifying the physico-chemical characteristics of initial components and the forming of organoleptic indicators of products; increase food and biological value; inhibit the development of extraneous technically harmful and pathogenic microorganisms. In addition, from literature it is known about the vast influence of the bacteria of the genus Lactobacillus in relation to colon cancer. To confirm a possible antitumor effect of lactic acid bacteria recent studies aimed at studying the cytotoxic properties of the bacterial strains. With this purpose, this paper evaluated the toxic and antigenic effects of three strains of lactic acid bacteria (Lactobacillus plantarum 100, 35 Lactobacillus sakei, Lactobacillus sakei 45) against three human cell lines and animals (NCTC, VERO and HEK293), taken as a model. The results of this bioassay can be used to assess the safety of application of these strains in the food industry, for example as starter cultures for fermented milk products.

Abstract
A promising trend in the development of technology and technology in the field of catering is the use of LT-processing, based on the use of low-temperature modes of thermal culinary processing of raw materials with preliminary vacuum packaging in a polymer heat-resistant film. Application of LT processing of food raw materials ensures the preservation of biologically active substances in food environments characterized by a certain thermolability, prolongation of shelf life and high consumer characteristics of food systems that are capillary-porous bodies. The purpose of the work is to develop a mathematical model of the LT-heat exchange process for estimating the dynamics of temperature field changes and optimizing the regime parameters, taking into account the non-stationarity of the process, the physicochemical and thermophysical properties of food systems. It is known that when a temperature difference arises between a solid and the environment, conjugate mass transfer processes arise, and therefore the mathematical description of these processes is based on the joint solution of the equations of transport of momentum, heat and mass. The application of this approach to the description of transport phenomena during the heat treatment of capillary - porous bodies is complicated by the absence of appropriate databases on hygro- and hydro- logical equilibrium between food and technological media. In addition, heat treatment is realized at sufficiently low temperatures, so the thermal and barodiffusion transfer of moisture inside the capillary-porous bodies is not too great, and the use of polymer containers to a minimum reduces the surface evaporation of moisture, therefore internal mass transfer practically does not affect the temperature field inside food systems. In this connection, to calculate and optimize the parameters of the process of LT processing of polycomponent food systems, the differential equation of non-stationary thermal conductivity was used, the solution of which allows one to identify the temperature change at any point of the solid at different times. The paper presents data on the thermophysical characteristics of a polycomponent food system based on plant raw materials, with the help of which a physico-mathematical model of the LT processing process has been developed. The resulting mathematical model provides a definition of the dynamics of the temperature field variation in different sections of LT-treated polycomponent food systems on the basis of calculating the evolution profiles of temperature fields, which allow analyzing the efficiency of the regime parameters of heat treatment.

Abstract
In the article the questions of rational organization of the evaporation process and ways of intensification were examined. It is known that the method of system analysis and mathematical modeling of technological processes implies the need to disclose the causal links between the elements of the process being studied, occupying a certain place in the hierarchical structure of the object. The initial hierarchical structure is represented as a definite set of separated elements of processes as concentration and heat exchange, on which it is possible to dismember the studied object. The disclosed general picture of the process under investigation should reflect the species of the subspecies, the method for removing the secondary vapor, the scheme of interaction of the streams in the evaporator, and allow assessing the contribution of each stage of the hierarchy and individual phenomena and interaction effects to the actual process of removing moisture from the fugate of the sugar-containing masses. Concentrating by evaporation takes the key place at processing of secondary raw materials at juice production and obtaining of sugar-containing products. The results of preliminary studies of the mathematical model of the obtaining process of sugar-containing masses by evaporation, made it possible to justify the expediency of using a single-cased vacuum-evaporating installation. As a result of the research on the computer model of the studying process, specific technological modes of operation were identified and design parameters of the evaporator were determined, which allowed to improve the organization of the evaporation process.

Abstract
Baromembrane processes are increasingly used in the main branches of the food and processing industry of the agroindustrial complex: alcohol, distillery, beer-alcohol, poultry, dairy, butter-cheese, meat, starch, fat and oil, fruit and vegetable, sugar, wine and yeast. The article reveals the essence of the baromembrane processes used in the described technological lines: micro-, ultra-, nanofiltration and reverse osmosis, as well as the field of their application and the main parameters of the membranes used in them - pore diameter and working pressure. Heat energy costs in various processes of moisture removal are shown, showing the advantages of baromembrane processes. Almost all the technological stages of their application in all the above sectors of the agro-industrial complex are generalized. Named new promising areas of application of membrane processes: the preparation of yeast hydrolysates, which allow replacing synthetic flavor enhancers (glutamic acid and sodium glutamate) with natural polypeptides; isolation from the yeast of one of the most highly active antioxidants - the enzyme superoxide dismutase. New areas of whey processing for fodder protein-lactulose probiotic supplement and food bacteriocin-nisin are shown. The expediency of separating egg protein into digestible protein ovalbumin and capable of inhibiting protease-ovamucoid activity is substantiated. Promising technologies for the production of high-value soluble food isolates and protein concentrates from leaf-stalked biomass of widely spread grass seeds, as well as functional food additives from various plant raw materials (fruits, grass, roots and tubers) are disclosed. Methods for the production of fodder yeast from potato juice and pulp, as well as fodder additive enriched with lysine, from corn extract and pulp are presented. Essentially new technologies for utilization of chicken manure, as well as manure of pigs and cattle, production of feed additives, fuel and concentrated organic fertilizers are presented.

Abstract
This article describes the application of methods for the determination of the centroid of granular food products on the example of sunflower seeds to control their organoleptic indicators of the quality of digital image. Considered the most informative sensory quality parameters of sunflower seeds: geometric shape, length, width, color, which you need to continuously determine the cleaning process of seeds for further production, such as sunflower oil. To determine the organoleptic characteristics of sunflower seeds (pellets) used an automated computer vision system. As the implementation of the system the following equipment was used: video camera SONY PS3EYE Camera B4.09.24.1, lighting - led panel light 1000LM JAI, tripod Rekam Ecopod E-106, a personal computer having the following characteristics that affect application performance: Intel Core i5-2400 @ 3.10 GHz, RAM 8 GB. Describes the analysis and processing of incoming video from cameras and their processing in the automated system implemented in Java 1.8, ActionScript 3.0. Testing of the algorithms of computer vision systems has been performed using a special software written in the programming language ActionScript 3.0 in the development environment in Flash Develop. For further image analysis and the pellets of sunflower seeds it was necessary to allocate each pellet as a separate geometric object which represents a convex polyhedron whose vertices lie on the contour of the pellets. During the development of software and algorithmic support was introduced for the Rectangle class, which is using algorithms to determine the boundaries and size of the pellets allows you to store information about each identified granule. This class is the object program, and the identification of new granules creates a new object in memory system. Has been developed a block diagram of the algorithm of the program for formation of objects of the class Rectangle. Developed and presented in the paper design pattern, which allows to represent each granule is identified in a digital image as an object in memory or a database, or in a temporary data store. This approach allows for sufficiently accurate measurement of the organoleptic quality indicators of sunflower seeds. It should be noted that with increasing resolution of camera is recommended to increase the number of vertices of a polyhedron, which, in turn, will lead to more accurate measurement results.