Abstract
At present, in Russia, in the conditions of active development of animal husbandry, there has been a sharp increase in demand for protein and protein-carbohydrate feed products. One such product is fodder yeast. The production of fodder yeast can be cost-effective only if carbohydrate-containing secondary raw materials (SRM) are used as a nutrient medium. In Russia, the re-profiling of idle distilleries for the production of chemical products, from plant raw materials through its bioconversion, is gaining momentum. Such products are ethyl acetate, acetic aldehyde, acetic acid, crotonaldehyde, sorbic acid, etc. In their production, similarly to the technology of alcohol, SRM are formed, containing the remains of grain raw materials and microbial biomass. With appropriate processing from SRM, a protein fodder product corresponding to fodder yeast can be obtained. For effective management of the cultivation process, an important aspect is the selection of the strain of the microorganism, as well as the selection of the nutrient medium. The study and analysis of these issues was the main goal of the research given in the article. As a result, qualitative indicators of secondary raw materials from complex grain processing have been determined, and optimal regimes for their water-heat and enzymatic treatment have been established for the production of nutrient media for cultivation of fodder yeast on their basis. The analysis of food protein strains has been carried out, the most promising for the researched nutrient media has been selected for the research. According to the results of cultivation, it is established that the environment most additionally enriched with hydrolyzate of the starch fraction B is suitable for growing the food protein strains to the greatest extent. The best results in the assimilation of carbohydrates and the accumulation of protein showed the strain of Rhodosporidium diobovatum 115, in addition, it has the ability to produce carotenoids, what else more increases the value of feed products produced with its application.

Abstract
Seeds of cultivated plants are considered to be an important strategic commodity, the control over the quality and turnover of seeds is in the hands of the state in many developed countries. The ability of the seeds to rest under unfavorable conditions of germination allows them to remain for a long period. This allows you to create both insurance seed funds and maintain genetic plant collections. Optimal environmental conditions extend the storage of seeds, which reduces the cost of their re-cultivation. By special storage, the longevity of seeds can be extended 2-4 times. We, the Research Institute of Storage Problems and the FNC Vegetable Growing Institute, are experimenting with the search for optimal natural conditions for long-term seed storage in the permafrost conditions of the Taimyr Peninsula, and the experiment will last until 2050. In another work, together with the staff of the St. Petersburg Electrotechnical University, we investigate the change in the internal structure of the different-aged seeds of vegetable crops - tomato and artichoke by the method of microfocus radiography. The method turned out to be informative in this respect, and age-related structural changes on X-ray patterns are clearly seen. It is most effective in alternative analyzes, for example: fresh and old seeds are analyzed. The X-ray method is often indispensable in the rapid analysis of a number of seed indicators, which are reflected in a change in the internal structure. The application of the X-ray method for the analysis of seed quality by introscopic indices (latent insect infestation) is reflected in domestic and international standards and is already widely used. However, it is obvious that in addition to hidden contamination, this method allows to effectively identify a number of other defects and quality indicators of the grains. In the process of automation of this method and numerical evaluation of radiographic indices, it becomes obvious that for a precise, adequate and well-grounded application of this method it is necessary to solve a number of theoretical and practical problems. Further adaptation and improvement of the method with the use of other vegetable crops should give more information about the age-related structural changes in the seeds.

Abstract
The paper presents an overview of modern methods for the analysis of impurities in distillates of various origins and beverages based on them. The study of literature data has shown that various analytical methods are used for the analysis of alcoholic beverages, including whiskey: spectral (photometry, IR spectrometry, fluorimetry, atomic absorption spectrometry, nuclear magnetic resonance spectrometry), gas chromatography, high-performance liquid chromatography. The most common method for identifying alcoholic beverages in the EU countries is the method of gas chromatography, using solid phase microextraction as sample preparation of samples before analysis. This is due to the fact that a number of universal chromatographs with automatic detection have been developed, which makes it possible to optimize the research procedure. With the application of this method, it is possible to determine a sufficiently wide range of volatile organic substances. In addition, a study of literature has shown that one method of research is not sufficient for the analysis of impurities in distillates. There is a cooperation of various modern research methods for the study of impurities in distillates, regardless of their origin. Often for the differentiation and identification of whiskey, a gas chromatography method is used in conjunction with the olfactometry method (determining the nature of the aroma of a component and the threshold of its identification). However, no systematic data on the procedure for volatile organic impurities, which are quality identifiers, have been found in the literature, depending on the origin of alcoholic beverages derived from cereal distillates.

Abstract
When developing new types of functional food products based on emulsions, an important role is played by the choice of emulsifiers, which are most commonly represented by the molecules of surface active substances. They promote the formation of emulsions by adsorption at the interface between phases during homogenization and thereby reduce the surface tension. In addition, adsorbed surfactant molecules ensure the formation of a protective layer around the particles of the dispersed phase, which prevents their aggregation and increases the stability of the emulsions during storage. At present, a large number of food emulsifiers are available for use in the composition of food products, differing in physico-chemical, organoleptic and functional properties. In addition, an important characteristic of food emulsifiers is their ability to stabilize emulsions when exposed to external factors (temperature and pH) envisioned by the technology of a particular product. In this study, the ability of triterpene saponins, produced from the roots of sugar beet Beta vulgaris L., to stabilize direct emulsions has been analized. Also, we have studied the influence of external factors (pH and themperature) on the size of particles and the zeta-potential of emulsions. Emulsions containing saponin extract as emulsifiers were stable at pH values from 5 to 8 and temperatures of up to 60 °C. When the acidic pH was from 2 to 4 and the temperature exceeded 60 °C, we observed stratification. The findings suggest that the Beta vulgaris L. extract, containing triterpene saponins, can stabilize emulsions and can be used as a natural emulsifier in food composition.

Abstract
The work covers the research results of receiving triticale dextrine by a thermochemical method. The hydrochloric acid was applieda catalyst. It is defined the influence of key technological parameters, such as the catalyst consumption, temperature and time of starch dextrinization on physical and chemical properties of a triticale dextrine. It is shown that a degree of dextrine solubility reaches the maximum value (100?%) at 140…180 °C. As the temperature rises the dextrinization time significantly lows. To provide high efficiency process and receive a high-quality triticale dextrine the consumption of the hydrochloric acid is recommended at 0.08-0.10?% of HCI gas to the dry solids of starch. It is revealed that when dextrinization starch the depolymerization process of polysaccharide molecules of starch intensively proceeds as a result the degree of solubility of dextrine and the content of reducing substances are raising, but the dynamic viscosity of paste decreases. Mathematical data interpretation according to the Table Curve 3D. 4a program is carried out. The regression equation is received to definea degree of dextrine solubility at its various parameters of processing. It is carried out a comparative assessment of physical and chemical properties of dextrines received from triticale and corn starch under identical conditions. It is established that dynamic viscosity of a triticale dextrine is higher, than of a corn one at their identical solubility. It is shown that a series of triticale dextrines having the different dynamic viscosity, solubility in cold water, reducing ability are possible to be received by changing temperature, dextrinization time and the catalyst consumption that allows to make a set of glue compositions on their basis for various industries.

Abstract
The traditional method of obtaining alcoholic drinks is a two-time infusion of crushed raw materials with water-alcohol liquid of different strength. The process of extraction of soluble substances is a long process: with a double infusion for dried raw materials, it is from 12 to 24 days. To speed up the process of extraction and more complete depletion of raw materials known bio-chemical method of pretreatment of fruit and berry raw materials. However, the effectiveness of bioconversion of dried fruit and berry raw materials has not been studied enough. The aim of the work is the selection of multi-enzyme compositions using drugs of different directions of action for the effective treatment of dried Rowan and prunes. The method of mathematical planning of the experiment selected multi-enzyme compositions of preparations pectolytic, cellulolytic and proteolytic action for pretreatment of dried Rowan and prunes before the infusion process. Enzymatic processing of dried rowan was carried out for 5 hours, prunes - for 2 hours at 40 °C, then ethyl rectified alcohol was added from the calculation of obtaining a strength of 50?% and the ratio of raw materials : extractant - 1:4, double insisting in the course of time is sufficient to achieve a dynamic equilibrium of the extractive substances in the solid and liquid phases, the morphs of the 1st and 2nd plums were drained and the physicochemical parameters of the fruit were determined (acidity, extractivity, total phenolic substances, speed of filtration, protein substances, color, transparency). The high efficiency of multi-enzyme compositions is noted. Bioconversion of dried raw materials allows to improve drainage properties of pulp, to increase the yield of fruit drinks with a higher content of extractives, more transparent at a filtration rate 1.7-2 times higher than in control. Improvement of technological parameters of fruit drinks will allow to receive easily filtered, transparent drinks with increase in terms of their stability at storage further.

Abstract
With the condensation trust product to initiate crystallization in supersaturated solution of particles in many of the processes of processing industries. This phenomenon in vacuum apparatus when cooking with the purpose of development of massecuite it sucrose crystallization process is basic in the technological flow of receiving crystal sugar on sugar factory. And prepared as finely crushed powder sucrose source seed product varies in shape and size, concentration in volume vacuum apparatus, etc. In so doing, take account of these factors the theoretical substantiation of condensation phenomena on solid phase particles seed material as nucleation in solution we developed is not enough. In the article, with a view to developing physical and mathematical model of the task as a source, the most close in terms of the geometry of the real objects of the study parameters, used ball, modeling particle of sucrose and ball layer given radius centered at the center of a ball that simulates the environmental aspects of the sucrose particle volume solution. When analyzing the tasks apply the results of quantitative analyses associated with the theory of diffusive long-range problems of mass transfer in the coupling layer. Quantifying algorithm is proved the masses of crystalline sugar from the period of the product in a vacuum processing apparatus. As a means of quantitative analysis of numerical experiment is used. This experiment revealed the adequacy of theoretical analysis of physical meaning of the actual process. Provide important theoretical and practical evaluation of the mass dependence crystallized in vacuum apparatus of sucrose solution processing from time to time.

Abstract
The formation of the quality of grapes is directly related to the content of these components and their transformation during storage and processing, as it is known that polyphenols act as substrates for oxidative enzymes during storage of grapes. The phenolic complex of winemaking varieties cultivated in Crimea has been widely explored, however, the composition and content of the phenolic compounds and their variation during storage of table grapes remains largely unstudied. Within the framework of research, qualitative and quantitative composition of phenolic compounds of the grapes and the dynamics of their transformation during storage was described using Moldova grapes as an example. Five groups of compounds (anthocyanins, flavanols, oxycinnamic acids, flavonols and stilbene compounds) were identified using high performance liquid chromatography method done with Shimadzu LC 20 Prominence chromatograph with diode array detector of the ultraviolet and visible range. The greatest amount of anthocyanin substances in the berries of Moldova grapes was found in the berry skins and constituted 13,874.16 mg/kg. Skin flavonols made around 278.34 mg/kg, while procyanidins and catechins constituted 4,050.15 and 82.23 mg/kg, respectively. Stilbene compounds were identified as well. Their concentration made 19.5 mg/kg, while their concentration in the skins was 16.1 mg/kg. It was established that anthocyanins malvidin-3 O-beta-D-glycoside and malvidin-3,5 O-beta-D-diglycoside were the main components of the phenolic complex of Moldova grapes. It was found that when p > 0.05, there were no statistically significant differences in the content of anthocyanins and procyanidins in the beginning and at the end of storage. Intensive accumulation of stilbene-type substances during storage was registered, which was a response of grapes to microbiological damage sustained during storage.

Abstract
The article presents data on the world experience in the production and use of ethyl alcohol for food purposes, as well as for the production of chemical products, in organic synthesis, fuel purposes. It is shown that the production of ethyl alcohol from plant raw materials in the developed countries is the most effective sector, which provides the market needs in the products of processing raw materials, involving in the turnover of sown areas, which creates thousands of jobs in the agro-industrial sector. Present state of alcohol industry in Russia today. The problems that occur in many former distilleries are indicated. It was also noted that, due to the lack of a market for processing ethyl alcohol into non-food products, significant capacities of alcohol production facilities have been preserved. On the example of foreign experience are given options for processing ethyl alcohol in chemical products. The most effective is the organization of obtaining ethyl acetate based on alcohol production. VNIIPBT developed a technology for obtaining ethyl acetate from vegetable raw materials without first obtaining commercial alcohol. A schematic diagram of the production of ethyl acetate from vegetable food raw materials is given, with the addition of a forage product. The analysis of economic indicators of ethyl acetate production from vegetable raw materials was made. The product cost is defined at the level of 40-45 rubles for 1 kilogram. The profitability of ethyl acetate production was determined at the level of 35-40?%, the prospects for the development of alcohol production for obtaining chemical products are shown.

Abstract
In recent years the output of paper and paper products from cellulose considerably rose, as a result the amount of colloid impurities in household and sewage waters, which need to be coagulated and removed from the enterprise also increased. Special modified starch with positive charge - cationic starch is applied to these purposes. This starch is manufactured with use of chemical reagents in an alkaline medium. To increase the process efficiency of a cationing in VNIIK there was studied a dry process of receiving cationic starch (CS) which allows to reduce necessary floor spaces, to reduce considerably water consumption, electro-and heat power. That results in the increased yield of end products and reduced losses of dry solids. In the article there are the results of studying of influence on process of a cationing with dry calcium hydroxide instead of sodium hydroxide activator. It is established that calcium hydroxide reduces viscosity of starch and promotes successful carrying out the process. It is shown that the dry cationing efficiency of starch depends on a consumption of reagent, water and duration of processing, so essential advantages of the dry cationing to a wet method are noted. It is studied the influence of a botanical type of starch on results of an etherification cereal starches, in particular, corn and amylopectin are the most active ones under identical conditions of process. Introduction of the dry cationing will allow to improve considerably an ecological situation both at starch, and pulp-and-paper enterprises. In the All-Russian Research Institute of Starch Products there is developed a normative documentation for the production of cationic starch by a dry process.

Abstract
The structure of the world's resources of food protein is formed by the principle of separation of human food products into two main groups - plant and animal origin. Animal protein contains all essential amino acids. But when taking high-quality amino acid composition of animal protein together with him in the human body receives saturated fatty acids and cholesterol, which increase the risk of developing diseases of civilization: obesity, diabetes and cardiovascular diseases. Protein products of plant origin contain a much smaller proportion of saturated fats, and polyunsaturated fatty acids contain a larger amount. That is why the diet should be balanced intake of animal and vegetable protein. Analysis of the world situation in recent years indicates insufficient production of animal products: vegetable proteins account for 80?%, and animal protein - about 20?% of the total produced in the world. Currently, there is a fairly full-bodied base of plant protein raw materials for processing into functional and specialized products. Based on the statistical data presented in the article, it is clear that leguminous crops, especially peas, are the most promising source of protein for the Russian population. This culture differs in that it does not cause allergic reactions and can be cultivated without restrictions on soil and climatic conditions. High nutritional value and a fairly balanced amino acid c18andidaomposition allow us to consider peas as a promising basis for the production of functional and specialized food products.

Abstract
Expansion of the assortment and processing of secondary dairy raw materials is an urgent problem of dairy production. Serum is valuable from the food and biological point of view, the product of processing of dairy raw materials. That is why one of the ways of processing whey is using it in dessert technology. To develop a recipe solution for dessert, it is important to select the correct structure-forming agent, which creates a stable product structure. As stabilizers of consistency, modified starches from waxy maize varieties, oatmeal and rice flour were considered. The first stage of the work was the study of the rheological properties of various modifications of starch, and the choice of one, with the best indicators. It has been experimentally established that the optimal amount of starch introduced is not more than 3?%, since an increase in the percentage of starch adversely affects the organoleptic characteristics. However, the dessert being developed has a gelatinous consistency, so the use of starch in combination with flour will result in an improvement in the viscosity properties. Samples with a different combination of starch with oatmeal and rice flour were prepared and their rheological and organoleptic characteristics were studied. It was found that the addition of starch together with a mixture of oatmeal and rice flour significantly increased the density of the dessert, which corresponds to the requirements for this assortment group, without negatively affecting the organoleptic characteristics.

Abstract
A lot of epidemiological and preclinical studies indicate that food components are important risk factors for cancer and tumor behavior. Individual biologically active food components play a role in the modification of cancer-related genetic pathways in achieving or changing critical molecular targets. In addition, in recent years in the meat processing industry increases the number of studies and patents have been devoted to finding ways to reduce the residual sodium nitrite in the finished product because it is a source of carcinogenic nitrosoamines. Due to the increasing burden of cancer to the forefront antitumor properties of food components. So, in the fight against some malignant tumors can be promising natural naphthoquinone shikonin. Shikonin is used in the food and perfume industry as a dye and preservative, as well as antimicrobial and wound-healing substance in medicines. Studies for the preparation of naphthoquinones in vitro experiments showed the presence of bacteriostatic activity against gram-positive and gram-negative bacteria. This article is devoted to the use of naphthoquinone pigment shikonin in the technology of food of animal origin. Recipes and technologies of milk and juice drink and boiled sausage with natural dye have been developed. The assessment of shikonin influence on the qualitative characteristics of food products included the study of organoleptic, physico-chemical, microbiological parameters of the finished sausage product and beverage on a milk-juice basis. Application of shikonin gives the products a strong pink hue, confirmed by spectral studies of the color gamut, and inhibits the development of undesirable microflora. The use of pigment in the meat product allowed to reduce the residual content of sodium nitrite twice. On the physico-chemical and structural-mechanical parameters of products, the introduction of shikonin is not affected. The results of the study showed that antimicrobial properties of shikonin contribute to the microbiological safety of manufactured products and anticancerogenic effect - the preservation of consumer health. At the same time, the possibility of obtaining biotechnologically in the culture of plant cells can meet the need for this substance.

Abstract
The problem of finding and studying the properties of new strains-producers of bacteriocins, promising for the subsequent creation of drugs and technological AIDS for use in the food industry, as well as the selection of optimal cultivation conditions for the synthesis of bacteriocins is relevant. Lactic acid bacteria produce a wide range of bacteriocins that can delay growth or completely destroy the development of microorganisms that cause damage to fruits and vegetables. Screening of lactic acid bacteria by acid-forming activity and accumulation of bacteriocin-like substances was carried out. Studied the qualitative composition of the metabolites formed by the studied strains in MRS medium, showed the characteristic bacteriocins: acidosis, acidophilus, plantaricin, salivaricin, nisin, Lactococcus. As the most promising selected culture 1660 Lactobacillus acidophilus, Lactobacillus plantarum 578/26, producer Lactococcus lactis subsp. lactis 1500/12, synthesizing respectively 8.25; 7.91 and 4.27 mg/dm3 bacteriocins. It is established that metabolites of the selected cultures possess the expressed antimicrobial properties, especially concerning bacterial forms of microorganisms, and also oppress growth of the causative agent of spoilage of vegetables and fruits Nocardia asteroids. In further studies, it was found that with the joint cultivation of the selected strains, the number of bacteriocins can be increased by optimizing the nutrient medium and selecting the cultivation conditions. When the consortium is jointly cultivated, L-lactic acid, soluble proteins, catalase-peroxidase and lactate dehydrogenase complexes accumulate in the culture liquid. In addition, discovered zitohromoksidasy systems, as well as b vitamins Created by a consortium of selected strains of lactic acid bacteria to create drugs with antimicrobial properties.

Abstract
The most complete information about the biochemical composition of the feedstock is a necessary condition for the production of high-quality healthy foods based on soybean. Taking into account constantly expanding varietal assortment of soybean, an actual research direction is a thorough study of the composition and properties of new varieties, as well as the possibility of their use in processing. We present the results of a comparative analysis of the biochemical composition of dry biomass of soya seedlings and soya grain of 7 new varieties of selection of the Federal State Budget Scientific Institution "All-Russian Scientific Research Institute of Soybean" (Amur region, Blagoveshchensk). As a result of the studies, significant varietal differences in soya grain were found: by content of protein - within 6,33?%, and fiber - 5,26?%, by content of fat, total carbohydrates and activity of trypsin inhibitors - 3,99, 2,44?% and 2,59 mg/g, respectively. In soya seedlings the intervarietal range of fluctuations in protein content amounted to 1,62?%, fat - 1,70?%, fiber - 2,90?%, total carbohydrates - 3,61?%, the intervarietal differences of indicators for activity of trypsin inhibitors varied within 4,45 mg/g. In the biochemical composition of dry biomass of the seedlings, regardless of the variety used for their production, there was a significant decrease in fat content, in activity of trypsin inhibitors and an increase in fiber, protein and total carbohydrates. The obtained research results can be useful for practical activity at the processing soy raw materials to assess the efficiency of the use of one soybean variety or another in order to create functional foods or biologically active food additives.

Abstract
One of the main directions for reducing secondary raw materials is development of technological processes of production the new types of food products and additives, that enhance the nutritional and biological value of products, as well as the improvement of technologies of production feed additives enriched biologically valuable ingredients. The aim of this work was to develop a microbial conversion of secondary raw materials from the food industry to produce feed supplements rich in biologically valuable protein and carotenoids. The work was carried out at the All-Russian Research Institute of Food Biotechnology - a Branch of the Federal State Budgetary Institution of Science "Federal Research Center for Nutrition and Biotechnology". Experimental data on the production of biologically active feed additives based on yeast biomass grown on the secondary raw materials from the food industry presents in this article. Comparative studies on the biochemical characteristics of microbial biomass carotenoid yeast of various species and Saccharomyces yeast have been carried out. The conditions for co-cultivation of selected strains of yeast were selected. The composition of yeast biomass after co-cultivation Saccharomyces and Rhodosporidium was studied. It was shown that the yeast Rhodosporidium species SC-111 and Saccharomyces diastaticus Y-1218 had a symbiotic relationship and the best biochemical parameters of protein and productivity. It was found that on medium containing wheat bran and alcohol bard in the ratio 1:1, the yeast productivity was 378,1 g/dm3 and the protein content was increased to 59?%. The qualitative characteristic of carotenoid pigments by spectrophotometric method has also been studied. It was found that the maximum absorption spectra were found in a sample obtained on medium containing alcohol bard and wheat bran. The amino acid composition of the experimental samples of microbial biomass was studied. It is shown that the samples are promising sources of protein, essential amino acids and valuable polysaccharides. Co-cultivation selected strains of yeast allowed to increase the concentration of essential amino acids to 41?% of the total number of identified amino acids.

Abstract
Traditionally, fermented and unfermented malt is produced from rye. To give special properties to the product, other types of raw materials are used. Objective: application of mathematical methods for planning and predicting the enzymatic ability of oat malt. The work was carried out at Voronezh State University of Engineering Technologies. Amylolytic (AS), cytolytic (CS) and proteolytic (PS) malt abilities were determined by methods used in the malting industry. We made up the experiment planning matrix. For statistical data processing, central rotatable uniform planning was used, which allowed obtaining a regression equation in 30 experiments in triplicate repetition, which describe the fermentative abilities of malt depending on the following input factors - temperature, humidity, duration and dosage of the enzyme preparation Cerexix 6 XMG. Criterion for assessing the influence of the selected factors served as the AS, CS and PS. The greatest influence on the AS, CS and PS is both the duration of germination, and the dosage of Cerexix 6 XMG. The optimum intervals of input factors were determined to achieve the maximum values of the abilities of oat malt enzymes: germination temperature 15.3...19.3 °C; the moisture content of the malt is 45.4-50.2?%; the duration of the process is 6.2-6.6 days; dosage of Ceremix 6 XMG 0.8-0.9 g / 100 g of raw material. The authors believe that using the mathematical methods of experiment planning, one can predict the enzymatic ability of oat malt to intensify the process of malting of oats.

Abstract
Currently, in countries with a high level and volume of grain production, as well as a large number of grain producers, including large grain supplier companies, one of the topical problems is the accounting and quality control of grain. This is done by creating a laboratory control system. In the Russian Federation, grain producers basically lack such laboratory services, so the article is devoted to the analysis of the problems of creating such services in grain corporations, as well as to the study of logistics of grain quality control systems. The objects of logistics are points of sampling and marking of grain samples, their preliminary processing, storage and transfer from the customer to the laboratory, as well as acceptance, registration and identification of samples of raw materials. Laboratories of grain producers perform the analysis of the quality of grain collected and shipped to grain storage and elevators. The analysis process allows to determine the compliance of the selected samples with the norms for a number of indicators. The creation of its laboratory service will allow grain producers to objectify the quality assessment and identification of grain, to reduce losses and costs for logistics of samples, and to increase efficiency and improve control and quality control. The article is devoted to the review of the subject area, the general structural, functional model of the laboratory research process is developed, the definitions, role, and functions of the laboratory service, methods of its organization, such as centralization and outsourcing, are disclosed. With a centralized model of the organization, the laboratory service reports to the company"s management, which in turn is engaged in financing and developing research methods. The choice of the model of the organization of laboratory services for grain corporations is determined by the needs and interests of grain producers and the geographic distance of its branches and farms from laboratories for the storage and processing of grain. The study of the problem of creation and development of laboratory services of grain holdings in the article is based on the methodology of the system approach. The structure of the objectives of the logistics system of the laboratory service is given; developed a cognitive diagram of cause-effect relationships; an analysis of the elements of the system with the identification of factors of influence; defined problem-forming groups of elements. A conceptual structural-dynamic model of the management system in the set-theoretic representation for strategic and tactical management horizons is formulated, topical problems are formulated and general ways of their solution are determined.

Abstract
Many enterprises of the food industry in Russia still use disparate autonomous information systems that solve, in most cases, local accounting tasks. In spite of the fact that technological processes can be automated at the same time, the enterprise under such conditions does not work efficiently. One of the ways to increase efficiency is the development and implementation of a comprehensive automation system. With this approach, all processes of the enterprise are automated systematically and completely. A fundamental part of the system of complex automation is the integrated information management system (IIMS). For food industry enterprises, it seems advisable to use the existing deployed infrastructure based on the 1C: Enterprise platform for developing and implementing a complex automation system of the IIMS class. This will make it possible to focus on solving problems related to the subject area without having to deal with low-level issues of interaction with the DBMS, the development of an access control subsystem, own application server in case of using a three-tier architecture. Introduction of the system of complex automation developed by the authors "RIF Ltd" allowed this fish processing enterprise to apply the concept of "from farm to counter" when managing business processes of a full cycle of processing products - from the incubation of fish eggs of valuable species to the sale of finished products in its own store and retail networks. The cost of the developed solution is, on average, two times lower than the analogues present on the market, while it is not inferior to them in versatility, manufacturability, reliability, and productivity. During the development, a focus was put on the use of software and hardware for domestic development, and also the development of the China. Based on the results of the pilot operation of the decision, the management of the enterprise noted an increase in the efficiency of work in the integration of business processes, personnel and production discipline, saving time due to ease of use.

Abstract
The specific features of intracity transportation (IT) of food products (FP) by specialized refrigerated trucks (SRT) are substantiated. Particularly, during IT the fluctuations of the internal air temperature in the body of SRT caused by presence of external heat coming from the open doors during unloading of FP are not fully compensated by the installed refrigeration units, which leads to violations of temperature conditions for the delivery of FP and negatively influences their quality for subsequent storage. The change in the abundance of epiphytic and endophytic bacteria of fresh parsley has been experimentally proved during the period of delivery and subsequent short-term storage. As a result of full-scale tests, additional reasons of violations of temperature regimes during the IT of FP by SRT were established, namely, the losses of cooling capacity of refrigeration units operating from the refrigerator truck engine due to the peculiarities of movement of SRT at low speeds in the city conditions. A calculating formula for nominal capacity of refrigeration units of SRT is proposed for IT which may be used for developing methods of control of the actual technical condition of the truck and assessing their compliance with international standards in accordance with orders of the Ministry of Transport of the Russian Federation No. 209-211 of 30.06.14.