Abstract
Experimentally proved the effectiveness of low-intensity electrocontact (EC) treatment to enhance vegetative fiberenzymatic hydrolysis in order to modifytheirproperties. Used as filler in the manufacture of meat products wheat fiber "VITACEL WF 200"were subjected tomodification. The fermentation was carried out by enzymatic complex with cytolytic activity (LAMINEX®BG Glukanase Complex), which was diluted to a concentration of c = 0,1?% and c = 0.05?%.EC treatment was performed by alter alternating current passing through the hydrated wheat fiber at frequencies f = 200 Hz and f = 5000 Hz and the power density W = 1•10-4 W?/?kg at the initial stage of enzymes processing. The article presents the comparison of the functional and technological properties of native wheat fiber, wheat fiber after enzymes processing and wheat fiber, modified by joint enzymes and electric current processing. It is shown à positive effect of the EC treatment onthe enzymatic process. Wheat fiber, modified by joint enzymes and electric current processing greatly exceeds the native wheat fiber by such indicators as the degree of swelling and water binding capacity. It is preferable to use processing by electric current with frequency f = 5000 Hz. The wheat fiber, obtained after such processing, is a more effective meat products filler. The introduction of this filler into the mincemeat leads to a significant improvement of the mincemeat functional and technological properties, especially such as water binding capacity, water mass content and stickiness. It is very important for meat technology because it to give the possibility to product quality improved and to saves costly raw meat due to increase of finished product outlet. The use of the wheat fiber, modifiedby joint enzymes and electric current processing, allows to increasein product the filler amount without degradation of the consistency, the flavor and aromatic properties of meat products.

Abstract
Technological evaluation of the suitability of different varieties of apples and raspberries for wine production Fruit and berry wine, apples, raspberries, chemical composition and the organoleptic evaluation of organic wines for centuries has been widely used in food and medicinal purposes. Fruit and berry wines in its composition and nutritional value is not inferior grape. In St. Petersburg state University, Department of Technology of storage and processing of agricultural products for many years conducted research on the possibility of using fruit and berry raw materials for the production of various types of wines. Experimental work was carried out in 2010-2014 Investigations were carried out on 5 varieties of apples Antonovka ordinary, Aromatic, Autumn striped, Tambov, Melba. From each class made 2 type of wine: semi-sweet and dessert table. Raspberry prepared 3 types of wine: Table semisweet, Dessert, Liqueur. Investigations were carried out on 3 varieties of raspberries: Indian summer, the News Kuzmina, Sunshine. In the Leningrad region the apples and raspberries can serve as an excellent raw material for winemaking, as evidenced by the data obtained. Data of the chemical composition of wine from raspberries and apples show changes in the content of nutrients (sugars, ascorbic acid, organic acids) depending on the variety. The work shows the influence of the studied varieties and the content of biologically valuable substances in fresh form for subsequent changes in the processing and also highlighted and recommended the most suitable wines for the production of wine from raspberries, and apples. Found that on organoleptic, chemical indicators and quality of most biological and nutritional value, are wines made from Apple varieties Antonovka ordinary and Autumn polosatoe. And raspberry on a complex chemical indicators is best raspberry wine varieties News Kuzmina. More attractive color, great taste, aroma and transparency have dessert and liqueur wines.

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 G. 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 article describes the technological properties of raspberries grown in the Novosibirsk region. The aim of this study is to determine the physical and organoleptic properties of raspberries. Since raspberries is a product with a short shelf life should be subjected to its fast processing. Due to the large number of different ways of processing necessary to determine the most attractive varieties for further use and processing. Samples for the study were selected in Novosibirsk zone fruits and berries Experimental Station. AND IN. Michurin. Novosibirsk Zonal Fruit-Berry Experimental Station (NZPYAOS) them. AND IN. Michurin is located in the northwestern part of the Iskitim District of Novosibirsk Region. In agro-climatic zoning of the territory of the Novosibirsk region station belongs to a moderately warm, insufficient moisture agro-climatic subarea. The studies were conducted at the testing laboratory in Novosibirsk. To study were taken 21 varieties of red and black raspberries. The complex technological qualities varieties include high winter hardiness, yield, resistance to pests and diseases, large-fruited, high transportability of berries and biochemical composition. In these samples were determined by physical (weight of fruit, the amount of discharge of juice, pulp weight and seed weight) and organoleptic (taste, color and odor) properties. As a result of the study were to select the most suitable varieties for freezing raspberries and a concentrate by kriokontsentrirovaniya. The recommendations for the use of varieties for different types of processing.

Abstract
Further development of the drying process is feasible for use as a heat source is automatically controlled, safe transducers, which are available in a wide range. The use of such sources enables the drying process at 40...70 °C, and ensure the safety of biologically active substances, vitamins, natural color and flavor materials. Researched an effect of pre-treatment process of IR vacuum drying vegetables in pulsed mode, discontinuous in two stages: short pulse pre-treatment in electromagnetic fields of infrared, microwave and infrared-microwave band; IR vacuum drying. Used pretreatments up to IR substantially vacuum drying, but to varying degrees affect the basic process for most vegetables. Pretreatment with high heat flux at thermoradiation dried over drying without pretreatment increases the drying rate, yield, integrity and reduction of native components of the drying. Defined residual moisture content in the dried vegetables using samples pretreatment in the electromagnetic field of IR, microwave and infrared ranges and microwave IR vacuum drying. The most suitable is the pretreatment of samples in the electromagnetic field of IR. Dependences drying speed change potato samples from material moisture at a temperature in the drying chamber 60 0C for IR-drying without a vacuum pre-treatment and drying, using all three of the species pretreatment. Processing of the experimental data for the study of the kinetics of Fick drying diffusion model with the boundary conditions of the first kind indicates that the integrated drying cycle for weight ratios of the diffusion coefficient of moisture to the square defining the particle size of the order of 0.003 min-1. Processing of drying curves using diffusion models with boundary conditions of the third kind convincing evidence (values of about 0.1 bio) process of transition from a traditional in-diffusion of external diffusion flow in the application form thermoradiation options drying technology. Implemented intensification of IR vacuum drying on the example of potatoes by selecting one of the test methods pre-infrared, microwave and infrared-microwave treatment

Abstract
Microbiological safety of confectionery products depends on microbiological parameters of primary and secondary raw materials, microbiological parameters of the enterprise, which are determined by the microbiological condition of the premises, the organization of the processes of cleaning and disinfection. The article contains the author has received a summary of the results of studies on the development and application into practice ways to control microbiological safety of confectionery products. Microflora is formed in two ways - by the microorganisms of raw materials and the production environment. Processes of forming the microbiological safety of confectionery determine ways to control it, allowing you to change the quantitative and qualitative composition of the microflora. Microbiological contamination of raw materials and semi-finished products can be controlled only through the organization of production control. The necessity of introduction at the enterprises of the input control of raw materials on microbiological indicators. Studied the dynamics of the number of mold on the surface of the pastry in enterprises with different organization of the process of cooling and packaging. Found that the dynamics of contamination of products by technological stages vary considerably. It causes the necessity of individual approach to the choice of means of microbiological control this parameter. The dependence of the number of mold on the surface of the product from contamination of air and walls of industrial premises. Using them it is possible to set standards of contamination for each area of the plant-specific production. The influence of UV radiation on extraneous microflora confectionery companies. Installed UV dose - basic characteristics to determine the number, capacities and modes of operation of UV irradiators in the confectionery industry. All of these techniques and activities should be integrated into a single system microbiological control of production parameters, which is part of HACCP.

Abstract
The article is dedicated to standardization role in the field of foodstuffs production. Conception of national standardization system development for a period till 2020 considers as a priority ensuring of safety and competitiveness of the agro-industrial complex products. The President has signed a decree about adoption of Federal law 162 "On standardization in the Russian Federation", which will increase radically the activities level in this field. Standardization becomes the key factor for support of the important trends of the state policy, such as a consumer's protection, innovations implementation, elimination of trade barriers. Today the level of harmonization of national standards with international and regional standards has achieved 35 - 40?%. Particular attention is attracted to development of standards related to high quality products. The authors are persuaded that fundamental standardization documents should involve conditions under which consumers' requirements in national standards will become higher than those in interstate standards and therefore national products will get real competitive advantage. Standardization of products of agro-industrial complex is carried out through 36 technical committees on the basis of sectoral institutes. Their activities include creation of standards development programs as a prove base of technical regulations requirements. They also include expert examination of documents drafts and test methods and so forth. All these activities are important for ensuring quality and competitiveness of national products at domestic and foreign markets. Standards provisions which stand the test by practice of their use, define a level of requirements to development of organizations standards, specifications, technological instructions. An active attitude of enterprises is important for success of these activities. The significant aspects are enterprises proposals related to regulatory documents development, international standards application as a basis for national standards, proposals concerning standards drafts taking into account interests of specific sectors, development and implementation of amendments in organizations standards on the basis of application of these activities rules in terms of implementation of Article 17 of the Federal law "On technical regulating", creation of their own information collections of standards.

Abstract
In article the principles of creation of an information system in sugar branch are provided and possibilities of application of the modern information systems in technology, science and education are shown. In article primary partitions of which this information system shall consist are formulated. It, first of all, exchange and financial, economic and statistical, commercial and legal, professional and mass and consumer information, special information for experts. Among other things, this information environment shall include surely system of electronic transactions, the software market and systems of network communications. The leading role and, first of all, in creation of a common information space of agrarian and industrial complex including sugar branch, shall play technology Internet. The saved-up experience of application of information technologies in food and other industries including in sugar branch, allows to make so far some generalizations concerning application of the specified technologies, using which it is possible to quit on the new level of informatization of agro-industrial complex. This complex represents rather difficult system, which with different intensity interact among themselves in an information field, but, eventually, make a common information space. By means of the modern methods of mathematical simulation and computer technologies the concept of implementation of a single information system of production and implementation of sugar, which envelops the main aspects of sugar industry, was developed. Use of computer methods of simulation, allows to do forecasts, and to model situations of different processes at different stages, avoiding big expenses and risks that allows to avoid losses and to carry production with the greatest economic efficiency. By way of illustration the "Information and analytical and reference system of the chief technologist" created in MGUPP and consisting of three units is considered: static models of technological processes; simulation dynamic models; directory system. Other useful models developed in MGUPP, which find application in education, to science, technology, are given and can be applicable, including in other branches of the food industry.

Abstract
The article is devoted to the vital topic of the research and development of technology bioproduct intended for specialized, in sports nutrition. The authors give an analysis of the problem - the status of production and sales of sports nutrition products for persons actively engaged in physical culture, fitness, Amateur and professional sports. The article outlines that modern sport is associated with considerable physical and psychological stress that often exceed the adaptive capacity of the organism. The stability of the athlete's body to stressful situations significantly increases with a balanced diet that provides an adequate intake of energy and biologically active substances. The authors present statistical data for active participation in sports and the sports movement of the population of the Omsk region for the actual justification of the relevance and feasibility of the production of specialized products for sports nutrition. Statistical data for 2014 suggest that in the Omsk region, and, in General, the country is actively developing the sports movement. One of the key indicators that determine the level of development of physical culture and sport in the region is the number of residents who are regularly engaged in sports sections, and sports and recreation groups. As at 31 December 2014, the average is 602761 people (30,5 % of the total population of the Omsk region). The paper presents analytical and experimental data characterizing the functional properties and the purpose of each natural component of the formulation of animal and vegetable origin: cow's milk, pantohematogen; whey protein honey bee. The fermentation of the mixture of components was carried out with the use of probiotic cultures Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus). New organic products enriched with functional ingredients, vitamins, minerals, essential amino acids, which makes it biologically valuable and recommend for sports nutrition. For the production of bioproduct developed normative documentation approved in the established order. The novelty of technical solutions prescription of the composition is reflected in the patent 2538151 of the Russian Federation.

Abstract
Foods with a high content of amino acids involved in the formation of collagen, are a group of functional food, because it is very helpful for the body, especially in older age groups.The source of collagen are chicken byproducts, especially the stomach and heart.They are currently sold to the population in refrigerated or frozen form, used in the manufacture of food products. In technology canned food these byproducts almost never used. Advantage of chicken offal preserving collagen-like materials is that under the influence of high temperature the degradation of collagen fibers, their disintegration into individual polypeptide chains and conversion into a water-soluble gluten. After autoclaving, significantly increases the availability of collagen proteolytic enzymes and their assimilation by the body. Studies have been conducted to develop new technologies and formulations combined canned food, as part of which the main raw material (65-75%) were the chicken gizzards and hearts, additional - beans, onions, carrots, spices and aromatic food additives.The sterilized canned are ready to use products with soft and succulent texture, a pleasant taste and aroma. They can be used as a cold appetizer or in hot form as a main dish. 100 g of product contained 17.6 1,2 g protein, 3.7 4,1 g fat, 6.2 0,7 g carbohydrates 3.1 1,1 g minerals. Energy value of canned food was 190.4 kcal. The amount of proline and hydroxyproline was 7.5 g / 100 g protein, which corresponds to that of 1,3 0,02 g portion of the product weight 100 gThe number of amino acids necessary for the synthesis of collagen in cans to satisfy the daily needs for 26,0 %the human body. Canned on the basis chicken gizzards and hearts can be attributed to the group of products of a functional destination, to recommend to supply the elderly and persons with reduced functions of the regeneration of the skin and osteoarticular system.