Abstract
Wastewater meat processing plants are saturated with suspended solids and fat. Wastewater meat processing plants has a high temperature and high concentrations of organic pollutants. In the effluent of the composition there is a rapid increase in the number of microorganisms and odor. Sewage treatment from suspended solids carried in ponds. Septic tanks occupy large areas of land and create odors. The paper proposes the effective closure of smallsized installation for a local sewage treatment from suspended solids mesh filter elements. The installation consists of prefilter housings and fine filters. The wastewater passes through the coneshaped filter element in the housing pretreatment. The precipitate is removed from the filter moving scraper and removed. Fine purification of the suspension is carried out on filter elements in removable cartridges in the case of thin clearing. Filter elements are made of mesh filtration standard sizes. Filtering trap suspended solids larger than 0.5 mm. Trials were carried out on wastewater treatment filter elements for standard sizes. The values of the experimental coefficients depending on the size of filter meshes. The dependences of the sediment layer on the surface of the filter on the length of the filtration process, the total volume capacity of the length of the filtration process and the filtration efficiency of the length of the filtration process. The effectiveness of sewage treatment from suspended solids, depending on the sizes of filter mesh is 50-90?% with high performance. The greater the thickness of the sediment layer and the duration of the filtration process, the better the purification. Increasing the thickness of the sediment layer reduces the overall volume efficiency and speed of filtration of wastewater. The plant can be used instead of the wellknown settlers in the local wastewater treatment plants.

Abstract
In the food industry are increasingly applying electro-physical methods of processing raw materials and semi-finished products with a view to improving the quality and safety of the finished product. Unlike most methods of processing these methods do not relate to the product of extraneous chemicals or high temperatures. In Dagestan State Technical University carried out a study on possible regulation of ionic composition of liquid foodstuffs by electrodialysis to guarantee durability and stability during storage. It is ascertained that when the èlektrodialize of cultivated environments you can remove up to 80?% of heavy metal cations, causing irreversible colloid and crystalline turbidity of drinks. There is also a new technologies of production soft drinks and of extracting biologically active compounds from recycled materials products of processing of grapes using electrochemically activated solutions.

Abstract
As opportunities convective and contact ways of drying are minimized, researches of drying on the basis of effective use of electro physical methods of a supply of energy are nowadays actively conducted. Especially promising are use energy of electromagnetic fields of super high frequency (microwave oven) range. There are done experiments on laboratory microwave installation with the resonator for the drying collected according to the scheme of authors. In it installation of the Electronics brand consisting of the uniform block which includes is used standard by the microwave oven: the microwave energy generator with the control panel, the drying camera, an air path and system of measurement of mass of the dried-up product. In this installation in quality of the generator of microwave energy the magnetron with a working frequency of 2450 MHz and 1,0 kW is used. The drying camera of installation represents the volume resonator of rectangular section with overall dimensions 400 x 350 x 250 mm. In the top part of the drying camera the rotating device - the dissector, the providing uniform distribution of a microwave field in the camera is located. For regulation of the generated power coming to the working camera the autotransformer which is switched on in an anode chain of the generator of microwave energy is used. The limit of regulation of power in the camera makes 0,4 - 0,2 kW. Measurement of mass of the dried-up product is performed directly in the course of drying by means of the scales of the VLK-500 type established in the lower part of the drying camera. The air heated by a heater is forced in the drying camera by the fan and goes directly to a frame with a product. Speed of air is regulated within 0,2 - 0,6 m?/?s by means of the fan gate, and temperature within 293-3830 K - the autotransformer. Temperature of fruits and vegetables in the course of drying is directly measured in a microwave field by the special sensor of temperature invented by professor Kurbanov Zh.?M., made in the form of an ampoule and a capillary of aluminebromidesilikate glass and filled with mix of 90?% - a foot of the dioxane possessing the small size tg b = 0,5. For reduction of distortion of an electromagnetic field in the measured point in a capillary the air column is used. Object of drying process is chosen peeled and sliced 5 - 10 mm thick apple. The purpose of the experiments is the comparative analysis of the convective, microwave and combined microwave and convective drying methods by varying the temperature in a rezonator, power of microwave-set and air velocity. Curves of drying of fruits of the apples cut by a plate 5 mm thick by the above technique for the mode with a power of microwave energy of PSHF = 0,38 - 0,4 kW, the speed of air and temperature of the blown air are analysed. Curves of drying of the cut apples received at various methods are analysed: 1 - TV convective method =333 K, = 2 - 3 m?/?s; 2 - Microwave method P = 0,4 kW; 3 - the combined microwave convective method at parameters of PSHF = 0,36 kW, Td = 321 Ê, V= 0,3 m?/?s; 4 - the combined microwave convective method at parameters of PSHF = 0,4 kW, Td = 353Ê, V = 3 m?/?s. There are obtained drying curves comparative analysis of which showed the effectively of microwave and convective drying method, it is a rational at the power of microwave generator - 0,36 kW, the air velocity Va = 0.2 m?/?s and temperature 321 Ê. The comparative analysis of the curves received in two ways showed efficiency of use of a microwave convective way of drying, rational is at the microwave generator power - 0,36 kW, speed of air vs = 0,2 m?/?s and air temperatures 321Ê.

Abstract
The hydrolysate of the main allergenic protein in milk ?-lactoglobulin will be able to use in the technology of a wide range of dairy and fermented milk products for partial replacement in the recipe skim milk, reduction of allergenicity of finished products and their enrichment with minerals and vitamins. The aim of the research is to develop formulation of fermented beverage for preventive nutrition people with allergies to milk proteins. It includes of normalized mixture of whole milk and ?-lactoglobulin hydrolysate in the ultrafiltration concentrate of cheese whey using strains of Lactobacillus bulgaricus and Streptococcus thermophillus. We have proposed to apply the hydrolysate of ?-lactoglobulin as a growth medium for rapidly proliferating cells of microorganisms. Experiments had conducted at Voronezh State University of Engineering Technology. The development of fermented beverageformulation had carried out taking into account the reduction of ?-lactoglobulin allergenicity in it, saving standard organoleptic, physical and chemical parameters and rheological properties of the product. The rheological characteristics of fermented beverage had studied with using of viscometer RHEOTEST-2 for predicting storage stability. Fermented beveragewill be able toattribute to the pseudo-plastic rheological bodies that are describe by the equation of Ostwald and have coagulation-condensation structure. The result of the study is formulation of fermented beverageofferedby us, which provides of the replacement of 20?% of normalized mixture on ?-lactoglobulin hydrolysate, reduction of its allergenicityin 2 times in comparison with the product made according to traditional recipe. Clinical and physiological evaluation of the finished productcarried out in the Department of Allergology of the medical nutrition Clinic FGBI "Institute of nutrition" of RAMS confirmed its safety and tolerability for people with mild to moderate symptoms of food allergy to ?-lactoglobulin.

Abstract
In article the way of receiving the new karotinsoderzhashchy Tykveron dietary supplement containing a beta - carotene is considered. which possesses antioxidant, anti-cancerogenic and immunomodulatory properties and promotes improvement. Distinctive feature of receiving Tykveron dietary supplement is sharing of an animal (an egg yolk) and vegetable (pumpkin) raw materials, application an insant - technologies which allow to receive dietary supplement in the form of the powder ready to enrichment of foodstuff without preliminary preparation. Besides, use of a chicken yolk as a matrix of karrotinid, allows to receive water-soluble forms of these ingredients, due to formation of nanoemulsions to what the indicator of solubility of dietary supplement testifies. The prescription structure, the vitaminized mix includes: the egg yolk welded at a temperature of 600C within 1,5-2,0 hours to a fondant consistence, the pumpkin cooked on couple to readiness and crushed sugar and lemon acid. The ratio of the components which are a part of the vitaminized mix is received during planning of full-factorial experiment by means of the STATISTICA program. Initial components were shaken up and subjected vacuum - sublimation drying with a residual pressure of 30-50 Pas to humidity - 4,0?%. The powder received after drying, had orange-yellow color and pleasant, pronounced pumpkin taste. Results of researches of physical and chemical and chemical indicators of quality of Tykveron dietary supplement are given in article. Pilot studies were conducted in conditions NILE of chair of technology of processing of products of an animal origin (TPZhP) of the Voronezh State University of Engineering Technologies (VSUET). The content of vitamins was defined in the Voronezh regional veterinary laboratory.

Abstract
In contrast, under the management of functional foods means the use of natural products that have in the systematic use of specific regulatory effect on the body as a whole or to certain systems and organs. The most common mass and functional food products are, above all, products that contribute to the maintenance and restoration of human microbial ecology, especially its flora of the gastrointestinal tract.Today, from a wide range of food products buyer often chooses those that have additional features and benefits such as naturalness, health benefits, unusual taste, convenience, and others. Many global manufacturers seek to follow these trends and offer new solutions for people who want to improve your health. Increasingly popular are products that contribute to the reduction of adipose tissue and containing probiotic ingredients, vitamins, minerals, fiber, fatty acids, and so on. The probiotic effects and properties of strains of propionic acid bacteria can use them in the food industry for food fortification by cells-probiotics and useful exometabolites. The article shows the relevance of the combined product functionality rich in dietary of fiber and propionic acid bacterias. The results of studies on the effect of cereal crops on the activity of propionic acid bacteria, is a qualitative characteristic of the new combined dairy products. Installed application rates of dietary fiber for the combination product functionality, enriched by propionic acid bacteria. At this dose making cereal product in cell viability propionic acid bacteria in fermented milk products remains at a fairly high level, while titratable acidity slightly increased. A qualitative description of the finished product. We studied the shelf life of new combination products.

Abstract
A promising direction of catering industry development is development and introduction of innovative food processing technologies in order to reduce technical losses and maximize the preservation of food and biological value of raw materials by heat cooking, increase shelf life, as well as to ensure high consumer characteristics of culinary products. A promising way of improvement in this area is the processing of raw materials at lower gentle temperature regimes with pre-vacuum packaging into a polymer heat-resistant container, known as a Sous-Video sockets technology that allows having food without weight losses, conserve food and biological value with an increase in its shelf life. Small-sized semi-finished beef bits of various geometric shapes and sizes were considered as the object of study: cube (0.7õ0.7 cm), a large bar (3.0õ0.8õ0.8 cm) and small bar (1.5õ0.5õ0.5 cm). They were used in the preparation of a wide range of dishes. Semi-finished beef bits were subjected to preliminary frostbiting of the surface layer in order to ensure the mechanical strength sufficient to maintain their form during subsequent cutting, vacuum packaging and heat treatment. It was determined that the heat treatment at 363-368 K for small-sized semi-finished beef bits, previously frostbitten and vacuum-packed in polymer packaging, provides better organoleptic characteristics of the product (increased juiciness and preservation of extractives), increase the biological value of the finished product by 7-8?% and an increase in outcome of 15-20?%, while maintaining the shelf life up to 3 days in the non-regulated temperature conditions. Modes of preliminary frostbiting were determined (243 K, 7.5-9.0 min). This technology gives us new possibilities for these products usage by ÍîRåÑà companies as semi-finished products in the preparation of a wide range of hot and cold dishes, as well as special food (emergency and field conditions, tourism, expeditions).

Abstract
High quality food products development with a given chemical composition and nutritional value, which are suited to the requirements of the existing SanPiN is one of the directions of the state policy in the field of healthy food. In this regard, improving the quality of products, the rational use of raw materials, intensification of production based on the use of scientific and technological progress and the introduction of advanced technologies, the expansion of the assortment of products, including through the creation of new types of products which based on a combination of raw meat proteins of animal and vegetable origin, are the most important task of the meat industry. The article presents the results of the first phase of researches aimed at understanding the dynamics of indicators of minced meat with different content of fat and connective tissue, depending on the amount of added protein ingredients. Accumulated during experiments statistics are information basis of database "Minced meat and its characteristics", displaying structured information about physicochemical, functional and technological, structural and mechanical properties, and water activity. The accumulated experience and knowledge of the data will be directed to create a mathematical model predicting the quality of minced meat (and, consequently, of the finished meat product) with replacement level of raw meat substitution on protein preparations of animal or vegetable origin, taking into account the type, grade and category of the original raw meat and introduced additives, chemical composition and functional-technological properties. Information technology implemented by mathematical prediction allow technologists to make futurology quality of future products on the basis of the characteristics of the incoming raw materials and ingredients of animal or vegetable origin.