Abstract
The modernization of production facilities meat processing plants and equipping them with modern equipment are extremely important. The market for the suppliers of meat processing equipment leading positions are occupied by foreign manufacturers. In The Gorbatov's All Russian Meat Research Institute developed automatic production line of sausages from frozen block of meat. The composition of this line is parvaquone stirrer. Defrost in an environment saturated water vapor under low pressure allows not only to avoid loss of product, but also to increase the output of raw materials, and thus power consumption is reduced. Developed in The Gorbatov's All Russian Meat Research Instituteparvaquone mixer will be interesting to meat processors not only the line, but as a separate piece of equipment.

Abstract
This article describes the design of the device that implements short-term storage of fruits and vegetables a spherical shape by minimizing losses during cooling due to the development of new design and simulation software environment using COMSOL Multiphysics. This modeling allows us to consider various refractive and storage conditions and select the optimum values of the process. When storing fruits and vegetables are increased requirements for food safety of their properties, and hence the reliability and dependability of machines and devices. The developed model relates to the field of technical equipment for storage of various fruits and vegetables for use in the food and canning industry, as well as in the service sector, for example, for the preparation of carbonated beverages with pulp.

Abstract
Determination of alcohol and sugar content in water solutions including juices and beverages is important under production of such food products. In this case it should be taken into account that significant change of temperature and composition of a monitored liquid within the volume of a technological tank takes place. Microwave device for determination of alcohol and sugar content in a food a water solution (in wine, juice, etc.) simultaneously is considered. The device has two measuring channels. In these channels power of electromagnetic waves propagated through layers of a monitored liquid at two fixed frequencies in two different frequency ranges is measured. Joint functional processing of these power values in the computer unit of the device is done. Measurement at a fixed frequency of the range ~ 8 ÷ 10 GHz is done using a sensing element as hollow circular metal waveguide with excited wave of a lower waveguide type while measurement at a fixed frequency of the range ~ 2 ÷ 4 GHz is done using a sensing element as coaxial line section with excited basic wave. In the hollow waveguide and the section of coaxial line a corresponding measuring cell is installed limited at each end by matching dielectric windows and occupying all the cross-sections of both waveguide and coaxial line section. The waveguide and the coaxial line are placed coaxially, the first one inside the second one. Outer surface of the hollow waveguide serves as inner conductor of the coaxial line. Such mutual location of the waveguide and the line section provides ability to monitor physical properties of a liquid in the same local area within the volume of a technological tank. Measurement accuracy is improved due to monitoring of the same local volume within a tank and at the same temperature.

Abstract
The results of investigation on the development of technology of dairy beverage enriched with natural plant additives which make it possible to increase biological and nutritional value, to improve organoleptic and physical and chemical characteristics of final product qualits, to increase preservation period and to expand the assortment of products of functional purpose are represented in this article. Technological scheme of the product has been made.

Abstract
The role of dessert vegetables is shown in article in a delivery of the person, discusses the issues of vegetable-growing evolution in Stavropol region; deals with the main objectives focused on the formation andsaturation of the domestic consumer market with vegetable products and its promotion to the Russian market.
Vegetables are one of the most important and essential food products. Vegetable crops occupy a special place in the food balance, providing the human organism with useful nutrient materials. Therefore, their production should be increased in the future.
Balanced metabolism is determined by full value nutrition, where the consumption of plant origin food - the carrier of all bioactive substances, plays the major role.
In this regard, extensive research on the development of technology and quality product expansion based on plant raw materials demonstrates extra relevance.
Main object of research of dessert vegetables is updating of the range of the food products recommended for trade enterprises and public catering.
Artichokes belong to group of dessert vegetables which are a source of biologically active agent with the high content of polyphenolic connections, in particular flavonoids. The botanical, morphological and tovarovedno-technological assessment of artichokes was carried out. Gives a brief analysis of vegetables nutritional value.
In conclusion we must say that artichokes can serve as a promising raw material for processing and food industries, and thereby update the range of food items that are recommended for catering facilities on the basis of organic nature raw materials and possessing a lowered caloricity.

Abstract
Energy value was determined heart, liver and gizzard of quail at the age of 1, 30 and 60 days. Mass of the heart in 30 days increased by 12,0 times and, liver and gizzard of 10,4 and 5,4 times, respectively. In 60 days, 19,5, 14,5, and 8,4 times the daily age. With age, the energy content of the muscle of the stomach does not have differences. In the liver as early as 30 days power value increased by 129,00 kJ. In the heart it increased in only 60 days and was 111,16 kJ.

Abstract
The method of deep microbial processing of dairy whey resulted in producing of microbial protein and acid concentrate (MPAC) with high biological value due to the content in the concentrate of proteins and amino acids was developed. The presence of lactic acid bacteria suppressed the development of undesirable microflora in the digestive system, is the reason for the health properties of the MPAC. The main downside of whey, the basis for MPAC, is the high content of lactose, poorly assimilated by human body, and allergenic milk proteins. Our method allows modifying the whey and eliminating of lactose by the introduction into the technological process the lactic acid bacteria, which are not only actively absorb lactose, but possess high proteolytic activity. The special microbial inoculum (Lact.acidophilus: Str.diacetilactis: Str.thermophilus = 4:1:1) was developed for the whey fermentation. The novel method was tested in the laboratory and technological conditions. Pilot samples of MPAC were obtained at Tashkent dairy factory, Krasnodar AO "Moloko" and Yoshkar Ola milk plant, and their organoleptic characteristics and chemical composition were tested. The MPAC has the primary toxicological passport, allowing its use as flavoring and preserving additive in the food industry. Industrial tests of MPAC as a substitute for food acids were tested for a wide range of confectionery products. The confectionery, obtained with MPAC, had increased flavoring performance and retention periods as compared with the control samples. As a result of the research, MPAC manufacturing process description file and normative and technical documentation were developed, and pastry formulations were composed.

Abstract
Article is devoted to the development and investigation of quality a cottage cheese bioproduct with use of the fermented creamy bioproof-reader. In connection with this new technology developed cottage cheese bioproduct, investigated its quality performance and safety, picked food and biological value.