Abstract
The article summarized the main directions of development of agrarian and industrial complex - crop, livestock, food industry and processing industry. The achieved results are a consequence of state support for basic agricultural production units. Thanks to the activities of the state program of development of agrarian and industrial complex up to 2020 listed the subjects of the Russian Federation grants totaling 172.289 billion rubles. In many respects it marked increase in crop production. According to preliminary data from Rosstat, the gross yield of grain and leguminous crops totaled 104, 3 million tons, including 61.8 million tons of wheat. Increase the production of corn (53.8%), rice (4.2%) and buckwheat (25.4%). It showed a significant increase in the production of industrial crops; so gross harvest of soybeans reached 2.6 million tonnes, 54.1% higher than the average over the past 5 years. Get a good crop of sugar beet and sunflower. The production of potatoes and vegetables (on average 5 years longer at 15.9 and 12, 3%, respectively). In animal husbandry, development of individual sectors has been uneven. However, pork and poultry have achievements. The increase in production of pork and poultry by 5%. In these industries, there is overproduction. The situation in dairy farming for 10 years remained unchanged, growth in milk production is not observed. The state builds a specific policy to support dairy farming: provides grants for investments, grants to farmers, regulate markets, sales support. The Ministry of Agriculture considers the normal balance of the milk is necessary to increase the number of cows per 1 million head, which will allow by 2020 to raise its production by 6 million tonnes. These measures need to invest in the dairy farming sector related investments. State support dairy sector will be doubled. The article also noted problems whose solution allows to overcome the negative trends in the development of macroeconomic parameters of the EAEC format. The issues of changes in monetary policy towards the reduction of interest rates, which will stimulate the growth of production in the agricultural sector and food industry. There are additional budgetary allocations. In the current year provided state guarantees JSC "Federal Corporation for

Abstract
In the article practical approaches to the definition of such concepts as credit risks are examined and the marks of insolvency, are studied the reason for the appearance of such risks and condition of their realization, and also the interrelation between such economic categories as liquidity, turnover and profitability - with the condition of the realization of the risks indicated. Credit risks are examined in the context of other forms of the risks - of market, risks of liquidity, operating, juridical. Are analyzed role and place of credit risks in the system of the risk- management of organization and their influence on the volumes of sales and other fundamental technical and economic characteristics of enterprise and its financial position. Are examined the basic methodological approaches to the regulation of risk level for the transactions achieved, such as identification, ranking, the development of strategy of enterprise taking into account relationship risk- profit, the calculation of credit limits. The technology of determination and control of concrete risk is shown, the key indices of the estimation of effectiveness in control of credit risks are proposed. Are shown the reasons, for which many organizations encounter difficulties with the introduction of this technology in to business- practitioner and the reasons for the absence of systems approach to control of risks on the industrial enterprises are analyzed. It is considered that system risk -menezhdment - this is the technology, suitable only for the large business, since expenditures for the introduction of the system of risk- management are very high and their compensability long-term; intuitive, nonsystemic control of risks; the incomplete determination of the factors of risks; "point" administration of risks, i. e., reaction to the event, which already occurred or any minute now must occur; concentration on the insignificant risks (error in the arrangement of priorities); the absence of statistical material for evaluating the probability of occurrence of an event. Very frequently control of risks is reduced to their determination and quantitative assessment - to the actions, which do not by themselves bring result. The result of control of risks must be evinced by reduction in the expenditures and received less profit, and them, usually either they do not determine generally or they do not realize in practice.

Abstract
The developed course "Metrological Bases of Food Productions" and the cycle written to its providing from three textbooks essentially differs from known literature on this subject in several principles: orientation to the economic importance of metrology in industrial production, the accounting of metrological features of food branch and influence of metrology on many stages of technological process. The provisions established by all-industry standard and methodical documents, rules and norms it is necessary and it is possible to adapt for conditions of getting, development and productions of food products it is necessary and possible. The main objective of a course - to give to future and already taken place specialists of branch (not only to metrologists) knowledge which will allow to carry out the provisions established by legislative metrology in minimum - sufficient degree with the smallest economic and social expenses, to understand an essence of metrological approach to production and to apply it when developing production, technological processes and the equipment, at their tests and operation. The purpose of the first book is consideration of theoretical, methodological and technical bases of unity of measurements in general and including analytical with a support on practice of their application.

Abstract
In connection with the change of food law in the framework of the Customs Union, there are significant changes, which are expressed in tightening security controls at each stage of the life cycle of a food product from the formation of the quality requirements of raw materials and ingredients included in the product, to waste disposal. In accordance with the requirements of the food producers are required to take full responsibility for its safety and quality. The issue of new types of food products dictates the need for the implementation of the enterprise security management system in accordance with international and national standards. In work hazards and the system of governance, ensuring the safety of a new kind of cake using unconventional materials Krasnoyarsk Territory - pectin green wood of Scots pine. The analysis of risks in the critical control points in the production process of chemical cake baking powder. Defined controlled parameters and their threshold level at critical control points. HACCP plan has been developed, including monitoring procedures, corrective actions that eliminate risks or reduce them to an acceptable limit. The developed technology security procedures cake, rich in pectin, promote enterprise LLC "ARTEL-konditer" when you run into production a new type of confection to expand the range of quality, safe products and, importantly, to reduce the costs associated with the release of non-conforming products.

Abstract
Currently, the quality is credibility of the production and social structures and prestige of the national economy. Quality production adds to national wealth of a community, improves living conditions, health and education of the nation. Being a complex category, quality reflects the multidimensional nature of production and human life. The work was carried out in Omsk state agrarian UNIVERSITY. Studied the concepts of quality, their role and place in activity of the enterprise characterized by loop quality, strategy, mission and "the law" quality. It is shown that policy quality is the main directions and goals of the organization in terms of quality as formally expressed by top management. It is the General policy of the company and approved by the top management. The main factors influencing the formation of policy in the field of quality, are: the situation on the markets, the situation within the company (technological capabilities and personnel), the chosen strategy and General policy of the company, the General condition of the economy and investment, scientific and technological progress, the achievements of competitors. Policy quality should be consistent with the mission of the enterprise, its goals, strategy and tactics. The mission of the enterprise - the main goal of the organization, clearly expressed the reason of its existence. The company's goal is the justification of existence of the enterprise. it cannot often be changed. The strategy defines ways of achieving specified performance indicators, which the organization plans to achieve within a specified period of time pursuant to the challenges facing the company. Tactics is a means of ensuring implementation of the envisaged strategy. Usually under tactic refers to a specific long-term objectives, the implementation of which is designed for 1-3 years. Tactics will be developed and implemented governing the lower level, and performed by ordinary employees. It is shown that quality is determined by a number of its components, forming the so-called quality loop is a closed sequence of measures that determine the quality of products or processes at the stages of production and operation. The quality is created and maintained at all stages of the quality loop, starting with research needs and market opportunities, i. e. marketing, and ends with disposal of the product, expired. Thus, quality is built into the product from the start and controlled at all stages. A quality product is obtained only if at all stages complied with the necessary requirements.

Abstract
Flavonoids are located in different organs of buckwheat and Sophora japonica, but more often in aboveground: flowers, leaves, fruits; much less in their stems and underground organs. The maximum content of flavonoids found in the flowering period in the flowers, immature fruit. Flavonoids are dissolved in the cell sap. The content of flavonoids in plants is different. For flavonoids, as well as for other substances, there is no way isolation, universal for all plant materials. Given the properties of substances and especially of vegetable raw materials in each case, have resorted to the most appropriate method or combination of methods for their isolation. Therefore in the experiment to extract flavonoids from buckwheat and Sophora japonica extractant used ethanol and water in different proportions. The high content of flavonoids in buckwheat, has antioxidant properties determines the prospects of their selection. It is proved that the waste from cultivation and processing of buckwheat is possible to obtain functional additives for the food industry and agriculture. HPLC chromatograph equipped GILSON UV?/?VIS detector and a column Hypersil PAN, C18 (100 x 4,6; 5 micrometers) improved control standardization extracts the content of rutin and quercetin. The spectra was carried out at a wavelength of 362 nm, the sample was applied to a column volume of 10 microliters. It was obtained alcohol and aqueous extracts of buckwheat, Sophora japonica, which are a source of biologically active substances. Analysis of the data showed that the alcohol extract from the flowers of Sophora japonica contains quercetin 2271 ug?/?ml, the extract from the leaves of Sophora 256 ug?/?ml. It was found that the content of rutin and quercetin in the alcoholic extract of the flowers of Sophora 2.5 times more than in the alcoholic extract of leaves of Sophora. In aqueous extracts of Sophora japonica quercetin missing. The alcoholic extracts of buckwheat ratio of rutin and quercetin in leaves of 238: 1, in the flowers of 106: 1. The water also extracts quercetin was detected. When comparing the data in the system routines - quercetin in buckwheat solutions and Sophora japonica, revealed their different ratios depending on the organs of the plant, allowing the targeted use of the extracts in the manufacture of functi.

Abstract
The article is devoted to the possibility of using complex additives "Protamine" in cheese products for gerodietic nutrition to improve their nutritional and biological properties. Obtained prototypes of cheese products, fermented with different types of starter cultures. For studies selected 3 types of cheese products prototypes, fermented starter culture BK-Uglich-№ 4, BK-Uglich-5A and BK-Uglich-MST. The protein amino acid composition without protamine and with protamine was determined in cheese products, fermented different starter cultures. Products enriched with protein contain more amino acids than products without protamine. By number of essential amino acids the product with protamine, fermented BK-Uglich-№ 4, more rich in lysine, phenylalanine + tyrosine and contains 1.8 times more threonine. Product with protamine, fermented starter culture BK-Uglich-5A exceeds the product without protamine by number of essential amino acids in 1.5 times, and fermented BK-Uglich-MCT by almost 2 times more. We were analyzed cheese products on the content of essential amino acids, depending on the bacteriological content of the concentrate. We found more amino acids in the products without protamine except for threonine which is contained in the samples using bacteriological concentrate BK-№ 4, while it exceeds the sample of BK-MCT by almost 2 times. In products with protamine larger number of amino acids contained in the concentrate samples BK-5A remaining samples contain somewhat less amino acids. Adding bioadditives "Protamin" significantly aligns the amino acid composition in test samples of products fermented by different starter cultures. The research confirms the usefulness of such biological additives to stimulate the fermental system of products. All this allows to get adapted food products that as possible conform to the physiological needs of the elderly.

Abstract
It is investigated of tannin, which is rich in pomegranate peel and internal film. Tannins - a group of phenolic compounds, composed of gallic acid and flavonoids that have a large number of groups - OH. Tannins have tanning properties and a characteristic astringent taste. Tanning effect of tannins is based on their ability to form strong bonds to proteins, polysaccharides, and other biopolymers. Tannin in water forming colloidal solutions, inhibit the growth of pathogenic microorganisms for many plants, protect plants from being eaten by animals. There are applied as a viscose and a local anti-inflammatory agent and as an antidote for poisoning with salts of lead, mercury, etc., as an antidiarrheal, hemostatic and anti-hemorraeidial means. Experiments have shown the ineffectiveness of anion-exchange method for removing tannin. This is because the molecular weight of the tannin is subjected to an adsorbing 1500-1800 g?/?mole, molecular weight of citric acid is 192-210 g?/?mole, especially tannin molecules can be doubled, tripled, etc. It is proposed tannin juice splitted enzymatically. As a result of the juice as a beverage enriched with gallic and tannic acids, beneficial anti-cancer components. Tannin, in which the amount of the peel and the inner film reaches 25-28?%, can also be split or removed by extraction from the peel and implement further purification. Determination of the residual amount of tannin carried out indirect method, the essence of which is the qualitative and quantitative determination of gallic acid in the juice, formed as a result of the splitting of the tannin enzyme preparation by the FeCl3 reagent as an indicator. Sample juice acquires a dark cherry red color by adding a few drops of a 1?% aqueous solution of FeCl3. Number of gallic and tannic acids, respectively, the amount of tannin which is split is determined by a special calibration performed for this purpose. In this experiment, the initial juice exhibits a dark green color that indicates the presence of tannin, and on the degree of coloring of the indicator is determined by the amount of tannin.

Abstract
In the present paper describes the influence of modes blanching the chemical composition (solids content, phenols, flavonoids, anthocyans, sugars, organic acids and antiradical (using DPPH) and antioxidant (method FRAP, in the linoleic acid) activity example fruit raw materials ( cherries, plums, black chokeberry, strawberry). Selection of temperature and time parameters based on the recommendations of heat treatment of the pulp in the literature and actual parameters recommended for Blancher in the production of fruit purees and nectars. As the objectives of the study serves to study the influence of technological regimes blanching the chemical composition and antioxidant activity of different types of vegetable raw materials. As objects of study chosen fruit crops of cherries, plums, black chokeberry, strawberry. Results criterion data indicate that the difference in temperature at the heat treatment significantly affects the performance of the antioxidant activity of cherries, plums, strawberries. In the second mode chokeberry - steaming at 105 ° C increases the performance is almost 2 times. The highest content of phenolic compounds has chokeberry Aronia during heat treatment in the second mode. Its performance is almost 7 times higher than the data of the first mode. Results of the antioxidant activity of linoleic acid in the show with increasing heat treatment temperature, and decreasing the exposure time increased activity. Mass fraction of invert sugar chokeberry and plum also firmly maintains its position as a leader in the second mode of heat treatment. Summing up the performance of the antioxidant activity and process data, can be recommended as the heat treatment for the berries, which retained the performance of antioxidant activity - heating temperature of 105 ° C, exposure time - 30 seconds. The selected option to prevent microbial spoilage in processed foods berries to form carbon dioxide and alcohol, molds, acids (mainly acetic acid and lactic). The findings suggest that the influence of the heating mode on the performance of the chemical composition and antioxidant activity of herbal products. However, preliminary experiments allow us to determine the best option for the production of semi-finished products of berries, such as the production of fruit purees and nectars.

Abstract
The article considers detailed technology of steeping and germination of crops to produce seedlings as a food ingredient. The authors have justified the need for developing such technologies for food production. The purpose of the research was to measure the optimal parameters of the electrochemically active (ECA) water solutions for steeping and germinating the seeds of spring barley, winter wheat, canola, and camelina that improve the seedlings quality. To perform the electrochemical activation, an advanced static "MELESTA" apparatus was used. The experimental studies have shown that the stable ECA process can be carried out with the potassium salts in a concentration of 0.5-2.0 g?/?l, at a voltage of 41-42V with the current load of 0.5-1.0 A. For further research, the following salt solution was selected: KCL - 0.5 g?/?l and К2SO4-2.0 g?/?l. The volume of liquid was distributed as follows: 330ml of anolyte and 960ml of catholyte. The morphological studies of the seedlings of barley and wheat found that using of the KCL water solution allowed obtaining the roots and seedlings length of barley more by 7.2 and 40.9?% (relative percentage); the roots and seedlings length of wheat - by 9.5 and 31.5?% (relative percentage). compared with the control sample. The most effective germination process of the crops studied was observed when using the ECA water solution of potassium chloride. The high efficiency of the ECA catholyte water solution is supposed to be proved in the course of the experimental work. This effect was obtained due to the influence of the catholyte active particles, which are the ions (OH-), the radical ions, the dissolved hydrogen (atomic and molecular), contributing to an increase in the cell membrane permeability, as well as in the enzymes stimulating the activity.

Abstract
Freezing is one of the advanced technological methods of fruits and berriesprocessing. This method makes it possible to avoid seasonal preserves the nutritional value and flavor characteristics of the product. We investigated the biochemical composition and commercial quality of 12 Siberian varieties of black currants: Garmoniya, Zabava, Kalinovka, Lama, Lana, Maryushka, Nika, PoklonBorisovoi, Radost, Sumrak, Taina, Yadrenaya. The purpose of this research was to identify the optimal technological mode of freezing and storage of fruit and berries. Studied the effect of two processing modes freezing (as t - 24 ° C and t - 37 ° C with subsequent storage at - 16 ° C for 12 months) on the biochemical composition and the commercial quality of black currant berries from Sibera. After freezing berries blackcurrant at t - 37 ° C and stored as t - 16 ° C for 12 months reduction of mono- and oligosaccharides was slightly less pronounced compared to the conventional method at - 24 ° C (48, 0?%). According to the conventional freezing method and stored for 12 months the acid value was reduced by 4.8?%. Sugar-acid ratio after 12 months of storage in the range from 3.2?% in PoklonBorisovoito 4.88?% in Lama. All studied varieties contain more than 1?% pectin, the highest concentration was found in Maryushka - 2.89?%, the lowest in Lama - 1.4?%.Reduction of vitamin C in the studied varieties of black currants observed after 12 months of storage at 17.5?%. To the end of the storage theanthocyaninslevel decreased on average by 5.1?%.Goods assessment of the quality of frozen berries showed that only 5 pomological varieties (Garmoniya, Kalinovka, PoklonBorisovoi, Sumrak and Yadrenaya) belong to the highest commercial grade after the application of traditional and shock freezing regimens, and the number of conglomerates of agglomerated berries 2 times less than in the mode shock freezing. It has been established that the optimum mode is the shock freezing at t - 37 ° C with subsequent storage for 12 months at t - 16 ° C. Changes in low nutritional value, the number of defects is much smaller than traditional freezing.

Abstract
Recently considerably requirements of consumers to safe production, and also to safety of processing for environment increased. It fully belongs to production of smoked products, thereby, having set the task of creation of the modern equipment and the latest technologies. The presented installation completely answers the modern trends of development of the food industry. Installation differs from other subjects that on the koptilny camera the device in the form of an extruder for giving of a product in the koptilny camera which top part is executed in the form of a nozzle of Laval at which the top extending part provides creation of a zone of formation of porous structure of a product is vertically located, the narrow part forms the steam lock dividing giving of a product in vacuum and its smoking, thus directly behind a steam lock in the direction of a product the pumping out zone, the camera which has perforation is located and supplied with the casing connected to system of ensuring vacuum and condensation of moisture and behind a zone of pumping out the delitelny device and on the case are installed devices with koroniruyushchy electrodes, providing formation of an area of coverage of an electrostatic field, and the lower part of the koptilny camera is executed punched and a cone-shaped form, supplied with a casing is installed, connected to system of a dymoge-not handheld transceiver (preparation and giving of a smoke) and having the lock unloading device. Also developed design of installation allows to increase if necessary outputs thus at the expense of a vertical arrangement of installation employment of the working areas there will be not a change. Also installation for receiving smoked products with the developed structure and external giving of a smoke allows to provide increase of reliability of saturation with aroma of a smoke on all volume of a product and by that increases quality of the product possessing a long period of storage.