Abstract
Accession of Russia to the Customs Union and WTO, as well as tightening the requirements for food producers, its quality and safety, requires the implementation of enterprise quality management systems and security on the basis of the requirements of international and national standards. The article describes the basic provisions the modern systems of quality and safety management: quality management system in accordance with the requirements of ISO 9000, the safety management system of production based on the principles of HACCP and GMP (good manufacturing practice). The quality management system directed at regulating and improving the quality of the output parameters of all the key processes of the organization, thanks to the transparency of the relationships between them. However in ISO 9000 are no special requirements, considering specificity of companies and they can be applied to any organization. Under present conditions, most of the processing enterprises implement a management system of food safety based on HACCP principles to assure the safety of food products throughout the chain of its creation and consumption. This is primarily due to the fact that in ISO 22000 establishes the requirements for the design and content of the basic system of key documents: a program of compulsory preliminary activities; production programs mandatory preliminary events and plan HACCP. The presence of GMP - a necessary condition for the functioning of the organization in the food business in European countries. This system is based on the requirements of sanitation and hygiene, means good manufacturing activities, the implementation of which is safe and given the quality of the products are the most economical way. Thus, the introduction of modern management systems ensure quality and safety of domestic processing enterprises producing high-quality and safe food production.

Abstract
Ensuring food security in Russia is a condition of independence and prosperity of state. It depends on the economic availability of food products on the domestic market as well as on the ratio of the quantity of imports and the potential volume of production. Objective: to assess the food security of Russia on the basis of the analysis of imports and exports of food products and research commodity structure of Russian imports. The authors assume that the state doesn't ensure food security of Russia on a quantity of food products, especially meat and meat products. Ensuring food security food safety requires the active participation of the state in the exercise of supervisory functions.

Abstract
The ability of bacteria to form biofilms causes serious problems in the food industry, increasing the risk of contamination of food pathogens. The article is devoted to studying the adhesive and film-forming activity of strains of microorganisms isolated from the skins of smoked sausages imported. Works were carried out in the Federal State University. Research methods applied traditional microbiological studies. The presence and amount of biofilm was evaluated BioRad plate reader (? = 600 nm). We determined the proportion of dominant species of bacteria in the flushing fluid from the shell smoked sausage. All the investigated samples of smoked sausages were individual industrial packaging, so we assume that we studied microorganism strains circulating in the workplace. The most commonly found in the membranes of microorganisms selected samples are members of the genus Bacillus sp. and E. coli, dominant in equal amounts in all samples of 26.7?%. Bacteria of Staphylococcus sp detected in an amount of 33.3?% and coliforms 13.3?%. The strains belonging to the genus Staphylococcus, have a wide temperature range of growth (7-42 °C), which allows them to easily adapt and maintain their properties at all stages of transportation and storage of smoked sausage. Not pathogenic representatives of the genus Bacillus were not detected in all the samples, it is likely that they are part of the microflora of starter cultures and ripening chambers, as probable and air contamination jerked sausage casings. For this group of bacteria are characterized by high film-forming activity associated with their biological properties and the general strategy for the genus colonization of habitats. E. coli strains have not revealed a clear dependence on the temperature of film culture, there is an active colonization of shell jerked sausages, with the possible penetration of microorganisms into the loaf, which is extremely unfavorable factor affecting the safety and quality jerked sausages. The authors believe that the possible circulation of these strains on production lines is a serious epidemiological and economic risk.

Abstract
We consider a set of indicators which identify the ice cream, put into circulation in the retail trade. The results of the study of identification of quality and safety of hardened ice cream. The characteristics of ice cream as a sweet milk - milk-containing products consumed in frozen whipped, whose range is updated. Emphasizes food, biological and energy value of ice cream and its dietary recommendation. Indicated specifications and technical documentation is the basis for supervision in the field of quality and accountability ice cream manufacturers, updating and development of which is considered to be a priority for the state. Recognized test methods. Lists selected samples of ice cream for the study along with their manufacturers. Sampling was carried out on a sample batch of ice cream sold in retail network. The results of conformity assessment information and organoleptic characteristics are presented profilogram Organoleptic and physico- chemical quality of the ice cream was identified by the current regulatory documents GOST R 52175-2003. dentification of the safety of ice cream was carried out in accordance with the requirements of the Federal Law ¹ 88 "Technical regulations on milk and dairy products" The paper reflects the organoleptic and physico-chemical quality and the levels of potentially harmful substances and microorganisms in ice cream. Identification tests of hardened ice cream Sundae relating to held at the Department of Commodity and examination of goods School of Economics and Management FEFU.

Abstract
The paper studied the harmful toxins - polycyclic aromatic hydrocarbons, which may be formed in food during the smoking in the presence of decomposition products of wood materials. It has been shown that not only benzo [a] pyrene, but and other polycyclic aromatic hydrocarbons from wood can be dangerous to humans. It was found that the contents of PAHs in the animal fat tissue can be (mg/kg): cyclopenta [c,d] pyrene - 3.43; benz [a] anthracene - 1,25; chrysene - 1.19; 5 metilhrizen -0.08; benzo [j] fluoranthene - 0.07; benzo [b] fluoranthene - 0.92; benzo [k] fluoranthene - 0.34; benzo [a] pyrene - 0.81; dibenzo [a,l] pyrene - 0.02; dibenz [a,h] anthracene - 0,18; benzo [g,h,i] perylene - 0.76; indene [1,2,3?cd] pyrene - 0.40; dibenz [a,e] pyrene - 0.64; dibenz [a,i] pyrene - 0.01; dibenz [a,h] pyrene - 0.04; total - 10.14. In muscle tissue PAH content is lower and can be in pork (ug?/?kg): benz [a] anthracene - 0,18; chrysene - 0.14; 5 metilhrizen - 0.08; benzo [b] fluoranthene - 0.03; benzo [k] fluoranthene - 0.03; benzo [a] pyrene - 0.11; benzo [g,h,i] perylene - 0.37; indene [1,2,3?cd] pyrene - 0.07; dibenz [a,e] pyrene - 0.03; all - 0.96. Contents of single regulated benzo [a] pyrene is typically 0.1-0.8 mg?/?kg and fits into the national regulations, but the total content of all major PAH harmful products, especially with high fat content, can be more than 10 times exceed the MPC. Studies to determine the profile of PAH allowed to calculate the total value of a carcinogenic smoked food products based on pork. As the toxic equivalency factors used data obtained in the study of PAHs by California Assessment Department of Environmental Hazard to Health. To estimate the total carcinogenic (K, conv. units) smoked meat product using a formula equivalent to the weighted average toxicity. The total notional carcinogenicity smoked meat product made (conv. units): benz [a] anthracene, 0,20; chrysene 0.02; 5 metilhrizen 0.60; Benzo [j] fluoranthene, 0.01; benzo [b] fluoranthene, 0.05; benzo [k] fluoranthene 0.01; benzo [a] pyrene, 0,40; dibenzo [a,l] pyrene, 0,33; dibenz [a,h] anthracene, 0,23; indene [1,2,3?c,d] pyrene 0.04; dibenz [a,i] pyrene 0.60; dibenz [a,h] pyrene 1.30; the sum of 3.79. By analyzing data on toxicity equivalency it is shown that the use of regulatory literature only one parameter - benzo [a] pyrene is inadequate because the substance is no more than 10?% of the toxicity of all major PAHs found in smoked meat products.

Abstract
Ice cream presents the sweet dairy product which is shaken up by itself, frozen and consumed in the frozen form, a dairy compound product or milk-containing. Pleasant taste, a smooth consistence, strong structure and feeling of cold are the properties distinguishing ice cream from the majority of other products and thanks to which it is darling at most of people. Taking into account a problem of seasonality of processing of milk and deficiency of raw materials in areas where there is no dairy animal husbandry expediently use as a basis for production of ice cream - the dry mix possessing a number of valuable properties, such as storage period, compactness, possibility of fast restoration and processing, convenience at transportation. On the basis of results of the analysis of a condition of the modern theory and practice in production of ice cream it is possible to draw a conclusion on expediency and need of development of the production technology of the enriched soft ice cream on the basis of dry mix. The conducted researches allowed to define structure of a compounding of dry mix for soft ice cream: powdered skim milk, dry vegetable fat on a dairy basis "Bonigrassa 55 PA.H", powder from quail eggs, dry Fucus Vesiculosus extract, the Cremodan SE-406 stabilizer. The technology of the enriched soft ice cream on the basis of dry mix which consists of the following operations is developed: preparation of components, restoration of dry mix. In work research of quality of soft ice cream such as organoleptic assessment which defines consumer properties of a product, physical and chemical indicators of a product, a formoustoychivost, an ice cream microstructure is conducted. On the basis of results of the analysis of the obtained data it is possible to draw a conclusion on expediency and need of development of technology of the enriched soft ice cream on the basis of dry mix which allows to receive a product with high consumer properties.

Abstract
Experimental evidence to substantiate the effectiveness and appropriateness of use as a raw material for the production of secondary food additive plant resources, resulting in the production of natural apple juice, namely apple pomace. First using the method of nuclear magnetic relaxation found that treatment of apple pomace in an electromagnetic field at microwave frequencies influences redistribution contained in refuse bound and free water, namely, the maximum transition bound moisture in a free marked when handling apple pomace in the electromagnetic polesverhvysokih frequencies rate of heating (temperature rise) 0.6 °C?/?s to a temperature of 60 °C. Found that treatment of apple pomace in an electromagnetic field at microwave frequency identified modes allows to increase the average speed of the IR-drying subsequent pomace 1.8 times as well as reduce IR drying time 2 times as compared with the IR drying control sample apple pomace (without pretreatment microwave EMF). Pretreatment apple pomace in the EMF when the identified microwave modes allows for subsequent drying to reduce IR losses of vitamin C - 22.7?% carotenoids - 22.0?% and R-active substances - by 19.9?% as compared with the control sample. The technological modes of production of the food additive from apple pomace, providing maximum preservation in its composition thermolabile biologically active substances - vitamin C, carotenoids and P-active substances. Based on studies developed a set of technical documentation, including specifications 9164?394?04801346?14 "nutritional supplement. Powder of apple "and technological instructions for the production of food additives from apple pomace. The developed technology is patented and has the know-how.

Abstract
The article describes the results of an analytical study thermal energy storage in the form of energy melting (curing) for a flat layer of paraffin in the form of one-dimensional problem with the appropriate boundary conditions. When the solution of the division of property used in the above equations in the case of heating until the melting and cooling ie reducing the temperature to harden the wax. A problem of the interface phase transition resolved by similarity to certain parabolic problems. Also shown is an effective way to re-emission, i. e., receiving infrared rays by the optical energy range. In practice, solar dryers (helio dryer) are common in the southern latitudes, where the sun's rays have a greater intensity - up to 1.5-2.0 kWh?/?m2. Uzbekistan also has more sunny days than the more southern latitudes. Moreover, in the summer there is a relatively high dry air from daytime temperature to 40 0C and above. Therefore, a reason to use sunlight to dry. This method has the following disadvantages: -?A large amount of ultraviolet rays in the spectrum of radiation; -?Reduction of exposure time as we approach the autumn. So it makes sense to use the screening, which converts the optical and ultraviolet radiation in the infrared range. In particular, the use of two screens - allows to reduce ultraviolet glasses, but they are in the optical range are transparent and irradiation is their penetration into the dewatering objects. This reduces the usefulness of bio and quantitative component of the final product. As the authors proposed a technical solution to this problem is the use of dual screens, the internal screen, the top covered with black material. Given the equipment developed by scientists of Tashkent State Technical University. Thus, this design is simple scheme and relatively low cost, which makes it suitable for small farms and residential areas. Its main advantage - the exclusion of direct sunlight for raw materials, and the heat is mainly due to IR radiation and contact.

Abstract
Were researched the drinks, which can be attributed to the group of "healthy beverage. Healthy drinks are intended for mass consumption, and therefore are the most popular of the functional beverages. They must be enriched with vitamins, minerals, unsaturated fatty acids and dietary fiber, which contributes to the prevention of diseases of the cardiovascular system, gastrointestinal tract, cancer and other diseases.The wild plants were found the one of the sources of the functional ingredients. One of these wild plants is the Burdock (lat. - Arctium) for a long time is widely used in folk medicine as a fresh and in the form of decoctions and infusions. For the study were used the burdock roots which grows in the Primorsky Territory, collected in the period c in July and August, when it is the most succulent. It is shown of the possibility developing formulations of functional beverages based on burdock root. The dried roots of the plants were subjected to pre-shredded before carrying out the hydrolysis. It is shown of the possibility developing formulations of functional beverages based on burdock root. It is shown the possibility of the hydrolysis of milled burdock root by citric acid, acetic acid and ascorbic acid for the purpose of splitting inulin to form glucose, which reduces the amount of sugar for beverages based on burdock root. It is determined that the highest concentration of fructose presents in the sample, hydrolyzed by the ascorbic acid. In this series of acids the ascorbic acid has the greatest restoring properties, which leads to the more completed hydrolysis of inulin. The studies have shown that the introduction of the ginger juice into the drink recipe reduces the sugar content of the prescription by 5?% due to increase in the degree of hydrolysis of inulin. It has been established that drinks based on the burdock juice with added chicory root and ginger have the best organoleptic characteristics. It is shown the developed based drinks hydrolyzed burdock root have the original taste and flavor and low calorie.

Abstract
In 2014 two new domestic and four Dutch varieties of vegetable peas are included in the State Register: GLORIOSA, the patentee AGROF1RM POISK Ltd. This variety is included in the register for the Central region. Middle-ripening; the period from the full germination till the beginning of the industrial ripeness amounts to 56-57 days. Even maturing. The height of attachment of lower pods - 30-40cm; peas yield - 50?%. Light green peas; yield amounts to 45-52 centners?/?ha. POLZUNOK, the patentee AGROFIRM AELITA Ltd. This variety is included in the register for the Central and Volga-Vyatka regions. Middle-ripening; the period from the full germination till the beginning of the industrial ripeness amounts to 56-59 days. Even maturing. The height of attachment of lower pods - 29-34cm; peas yield - 41?%. Light green peas; yield amounts to 20-36 centners?/?ha. The patentee of Dutch varieties is NUNHEMS BV, HOLLAND; all the varieties are included in the register for Central Black Earth region. AURIGO.Early-ripening.Even maturing. The height of attachment of lower pods is 32-36cm; peas yield is 43?%. Dark green peas; yield amounts to 55-58 centners?/?ha. BARTESA.Early-ripening.Even maturing. The height of attachment of lower pods is 22-36cm; peas yield is 40?%. Green or dark green peas; yield amounts to 39-65 centners?/?ha. GROUPON.Mid-early.Even maturing. The height of attachment of lower pods is 32-34cm; peas yield is 42?%. Green or dark green peas; yield amounts to 41-49 centners?/?ha. CERESA.Mid-late.Even maturing. The height of attachment of lower pods is 38-46cm. Dark green peas; yield amounts to 40-52 centners?/?ha.

Abstract
Innovative technologies of bakery confectionery products on the basis of fruits and vegetables with using of cavitation processing methods were developed; ways of increasing of volume of fruit and vegetable processing and expanding of a range of confectionery products with a high content of native vitamins, fiber and minerals were shown.