Abstract
The dynamics of changes in the concentration of phenolic compounds in blackcurrant, cranberry, cranberry, cherry and Kalinovoye Morse fortified juice in the making of antioxidants (citric and ascorbic acids and dihydroquercetin) during storage. The concentration of phenolic compounds in the investigated objects is correlated with the intensity of their color, antioxidant activity, and varies in a wide range. The concentration ratio of total phenolic compounds and neflavonoidnoy fraction indicates the degree of oxidation of phenolics. It is noted that the least oxidized phenolic substances in cranberry juice, and the most - in the blackcurrant. It is found that citric acid in a concentration of 0.5-1 g?/?L and ascorbic acid at a concentration of 100 mg?/?l do not affect the stability of the color of semi-finished upon storage. Sahara form with anthocyanins aglycones (anthocyanidins) contribute to the preservation of semi-finished painting. It is found that the sucrose concentration of 50 g?/?l improves the stability of semifinished products during storage. Some groups of phenolic compounds are antioxidants (antioxidants), which results in slowing down the process of oxidation and protects the semi-finished products from browning and decrease the color intensity. The enzymatic treatment of fruit raw material allows to increase the concentration of phenolic compounds, and consequently their antioxidant activity. Of the investigated objects high antioxidant activity compared with the other semi a chokeberry juice, which correlates with maintaining its stability during storage. Antioxidant activity of semi-finished products can be increased by adding natural antioxidants. Of these, the most effective is dihydroquercetin. Adding dihydroquercetin on Rann steps of preparing semi-finished products increases their organoleptic characteristics and increases the stability of drinks, prepared on the basis of their.

Abstract
Objective of the research was the study of some physical properties of solvents, the values for which have not been found in the accessible information field. Important physical values which determine the properties of solvents are, for example, density and contact angle of wetting. Knowledge of these physical values for the solvents which are used or will, possibly, be used in the processes of target components extraction from the solid phase, can help pre-assessing their suitability for solving the problem set. For example, density of the solvent determines the possibility of the solid extractable phase immersion into the solvent. Contact angle of wetting determines the ability of the solvent to penetrate into pores of the extracted material. Density of liquids was determined as follows. Methodologically, this task is solved by means of a computerized unit developed by us following the established procedure and software using a model body. The research complexallows gradualheating of the liquidsamplein the requiredtemperature range. A referencebody with the known densityof the material fromwhich it is madeis suspended to the lower suspensionof the strain-gaugeanalytical balanceand immersedinto the investigated liquid sample. Using the electronic partof the complex, change of the modelbodyweight in liquid is measured as a result of changingdensity ofthe investigated liquid,and primary data are recordedin the on-linemode. Contact angle of wetting was determined bythe capillary method followed by calculation using the well-knownformulas. For calculating the contact angle of wetting, it is necessary to measure the height of liquid risein a capillary of the known diameter. For this purpose, photographing was made with image magnification on the computer, which allowed visual measurement of the height of solvent risein the capillaryas a result of its impregnation. Due tothe accomplished work, dependences of density changes of aqueous solutionsof isopropyl alcoholon temperature were found. Values ofcontact angles of wetting were obtained for ethyl andisopropylalcohol, hexanesolvent and waterunder given conditions.

Abstract
The article investigated regularities of extraction of plum and grape seeds. In the proposed method, the extraction yield of ascorbic acid and solids from a rosehip, and grape seeds is several times larger than the conventional method. For example, extraction with an extractant containing 20?% of rosehip, yield of ascorbic acid and dry matter in the conventional method, respectively, is 2.16 ml?/?L and 6.5?%, and in the proposed method increasing the output is, respectively, 1.62 and 2?51 times and composes 3.5 ml?/?l and 16.3?%. In the extraction with an extractant containing 20?% plum, in the traditional method, the output of ascorbic acid and solids are respectively 0.91 ml?/?l and 8.0?% in the proposed method these indicators increased to 1.19 and 2.38 times. Comparative analysis of the extraction methods with 20?% content of grape seeds in the extractant shows that the proposed method and the yield of ascorbic acid solids increases respectively 6 and 3.29 times as compared with the conventional method.

Abstract
In the last decade in a coastal zone of the Far East production of invertebrate, especially new species of mollusks (generally two-fold), considerably became more active. Owing to peculiar proteinaceous, vitamin and mineral structures they are referred to number of valuable trade objects. New trade species of the burying two-fold mollusks - plugs (Clams), such as: Anadara Broughtoni, Spisula sachalinensis, Mactra chinensis are the most perspective objects for receiving various production of the general and special purpose as are characterized by specific organoleptic properties and a chemical composition, contain rare biologically active agents. Development of technology of the multicomponent structured foodstuff (pastes) from two-fold mollusks of the Far East region was the purpose of work. Experiments on establishment of influence of ways of processing of muscular tissue (foot) of two-fold mollusks by vinegar in different concentration were originally made. Results of the conducted researches showed that optimum time of processing are 180 minutes, concentration of acid of 3,3?%. Optimum time of heat treatment (scalding) of muscular tissue of a mollusk - temperature of 100 °C, duration of 3 min. is experimentally determined. Muscular tissue gets a gentle, juicy consistence. On the basis of organoleptic indicators compoundings and the production technology of "Paste from a spizula with addition of processed cheese and carrots", "Paste from an anadara with addition of white beans and garlic", "Paste from a maktra with pumpkin", the containing 40-50?% of muscular meat of two-fold mollusks are developed. The developed manufacturing techniques of multicomponent pastes provide use only of a motive muscle (foot) of two-fold mollusks, inclusions of new process of preliminary processing of meat: picklings in 3,3?% solution of acetic acid, then scalding at a temperature of 100 °C, within 3 min.), crushing of meat and entering into a compounding of additional vegetable components, and the most important of an exception of process of sterilization of a ready-made product for preservation of its biological and nutrition value, a gentle juicy consistence. The developed multicomponent pastes have a high organoleptic assessment: possess the pleasant taste and color peculiar to initial raw materials, and the created as a result of technological processes of production soft, gentle, smearing consistence. On safety indicators (the content of radionuclides, heavy metals), microbiological indicators the developed pastes completely conformed to requirements of TR the HARDWARE and the SANPIN. The period of storage of pastes is established 36 hours at a temperature not above plus 4 °C. On the basis of the received results expediently and effectively to broaden the new direction of food use of the burying two-fold mollusks of the Far East region consisting in receiving multicomponent pastelike food systems.

Abstract
Modern trends indicate, that it is necessary to find a replacement to meat. Innovations in this area are due to economic and environmental factors. The production costs of one kg of beef is 15 times greater than for a 1 kg of wheat. Animal protein analogue protein can be of vegetable origin. So, pea protein - one of the most promising ingredients for the food industry. He is the most hypoallergenic, and its amino acid composition is close to the so-called ideal for a person. The tables show the composition of the essential amino acids, the properties of pea protein isolates. It is a promising ingredient for the preparation of snacks, crackers, pizza, nutrition bars, cereals, cereal and other foods. We consider several processes for the extraction and concentration of proteins from legumes. To isolate the pea protein used process based on the same principles as used for the allocation of soy and lupine protein. Isolate produced by this method contains about 90-95?% protein in a total yield of about 80?% protein. There are ways of pea protein production using the Flottweg technology. World production of products deep processing of peas - pea protein, starch, dietary fiber is developing intensively. Economic calculations are given the necessary investment (capital expenditures) for deep processing of peas and the assessment of possible risks of the project under the conditions of Russia.

Abstract
Gelatin is a unique hydrocolloid, playing a crucial role in the production of many kinds of confectionery. Its distinctive feature is that it can simultaneously form elastic gels and stable foams. However, the use of gelatin is often limited by its animal origin, which can be unacceptable for religious reasons or dietary preference. Attempts have therefore been made to use polysaccharides, notably iota carrageenan, for replacement of gelatin, but its practical value is limited by cost. In the present work we have explored the possibility of obtaining economically-viable substitutes for gelatin in marshmallow, by using binary mixtures of plant and bacterial polysaccharides. Marshmallow is an aerated confectionery product popular worldwide, and has a characteristic soft, springy texture. The polysaccharides evaluated as structuring agents in our research were guar gum, xanthan and locust bean gum, in combination with sufficient protein to produce foams on whipping. Trial products were screened by organoleptic assessment and the most promising were characterized further, in comparison with traditional marshmallow, by instrumental measurements of texture, moisture content and water activity. Best results were obtained using synergistic mixtures of 0.8?% xanthan and 0.7?% guar gum, with 0.64?% of either whey protein or egg albumen. The resulting products were comparable in quality and texture to conventional gelatin-based marshmallow, but have the major advantage of being acceptable in vegetarian, kosher and halal diets.

Abstract
Experimentally proved the effectiveness of low-intensity acoustic treatment to enhance enzymatic hydrolysis of coarsely meat raw materials and meat raw materials with high content of connective tissue. Turkey meat as meat model systems and meat of lamb as raw materials for making ham products were subjected to modification. A proteolytic enzyme preparations of different nature were used: the drug of vegetable origin "Caripain" and the drug of animal origin "Beef pepsin". Enzymatic hydrolysis of raw meat was carried out for 2 hours. The action of the enzymes was inactivated by heating. Acoustic processing was performed at the initial stage of fermentation. The power of the impact was Wóä = 10-9 W/kg (? 10-10 W/cm2), duration - 10 min. The article presents the comparison of functional and technological properties of meat raw material before and after fermentation, and after fermentation, enhanced the effect of sound (integrated processing). It is shown that the joint using of enzymes action and sound can improve the quality of the finished product and increase its output by 18% in comparison with the control sample and 11% in comparison with the sample processed only by fermentation. It is established that the fermentation of raw meat material was best conducted at concentrations of enzyme preparations with ? 0,05 %. The increasing concentration not significantly improved chemical and functional and technological properties of raw materials, but leads to reduction of output and increase its cost. According to the results of sensory evaluation of the experimental sample, subjected to joint treatment, was received the highest rating by such indicators as the texture, the juiciness, the flavor. Based on the experimental data the method of applying the joint action of proteolytic enzymes and low-intensity acoustic treatment to modify the properties of raw meat material was offered. The new impact can be easily integrated in standard technology.

Abstract
The updated National Security Strategy of Russia approved by the President of the Russian Federation Decree of December 31, 2015 number 683. This Strategy is the basic document of strategic planning, defining national interests and strategic priorities of the Russian Federation, the basis for the formation and implementation of state policy in the sphere of national security. The main national interests in the long term include the issues of improving the quality of life, health promotion, maintenance of stable demographic development, reduce social inequality and property of the population, food security, the current level of education and health. Currently, food independence Russia is completely solved for grain, vegetable oil, sugar and potatoes. More than 90?% are provided with poultry and pork; for milk - 81?%, for beef - 75?%. Achieving the strategic goals of national security is based on the development of the economy and its transition to a new level of technological development, the implementation of efficient import substitution, reducing critically dependent on foreign technology and industrial products in the sustainable development of agriculture.

Abstract
One of the major challenges facing the food industry during the economic crisis is bringing to market new food products that enhance the company's financial position. The done analysis showed that the reasons for determining the need of product development include: reducing the level of implementation of main products and market share, while the volume of sales of competitors remain the same; expansion of competitive enterprises of their range; reduction target audience for the main products of the enterprise, despite the increase in costs for advertising and marketing; flow of target consumers from more expensive to cheaper categories; the appearance on the market of new types of innovative products and services. Research in the field of designing food (FDF) helped to form five clusters of the process: defining goals and objectives, and risk analysis; identification of the target segment of consumers and the creation of test concepts; the formation of the final concept and prototyping; release of pilot batch and test marketing; start of series production and the establishment of security systems and product quality. The study FDF process was carried out on the basis of factor analysis, taking into consideration the consumer, technological and economic factors. During the projecting new products allocated the assessment procedures and risk management. The group of risks related to the loss of the project management, noted the risks associated with: the leak of information about the design of competitors, the formation of a negative attitude to the product when entering the market; the possibility of a significant change in the composition of the SPT group. Economic risks primarily depend on: underfunding FDF process, increase purchasing prices for raw materials, low product competitiveness, failure to reach the planned level of product quality. FDF process is one of the most difficult and time-consuming, but it can lead to a significant improvement in the financial and economic situation of the enterprise in case of success of a new product on the market.

Abstract
Food products refers to a specific type of goods, as people on a daily basis, several times a day eat something, so that may be a threat to his health. Food products are "living systems", which may change over time, so the manufacturer must anticipate it to prevent the emergence of irreversible loss of security events. In the structure of the quality of food products the risk factor related to food safety and risk associated with the non-admission of getting to the consumer of counterfeit products, are determining and preventing occurrence of the risk situation is guaranteed through the implementation of state control and supervision. Issues of food quality products regulated by the relations in the system of producer-consumer. The combination of user requirements for nutritional value and sensory properties of the product refers to the biological quality. The organoleptic properties of the goods are treated as the product itself, as well as packaging that is functional should ensure the preservation of the quality of the declared properties during the expiration date, and also different aesthetics and appeal. With the help of "star quality" can be characterized by the basic parameters related to the quality of the food product, namely the cost and availability of the product, the product meets the standards and requirements of consumers, consumer confidence in the product and the manufacturer, the identification and traceability of the product, the quality of stability during shelf life. Quality assurance is a complex process and the most effective solution is obtained for the development and implementation of quality management system (QMS) in accordance with the requirements of the International Organization for Standardization ISO. The fifth version of ISO 9001: 2015 QMS and revised principles are the new concept. The concept of the process approach has beendeveloped. For the first time in the QMS standard thinking is applied, based on a risk assessment, even though the risks were presented in the competition a number of elements of the previous versions of the standard. The experience of foreign and domestic enterprises showed undisputed benefits of implemented quality systems.

Abstract
The paper presents the main provisions of the national standard GOST R 55445 2013 "Meat. High quality beef. Specification". The main criteria of evaluation of high-quality beef are carcass weight, plumpness of animal body and development of muscles, color of muscle tissue and color of subcutaneous fat, marbling, pH value, depth of subcutaneous fat and rib eye area. The requirements to conditions and rations of cattle feeding are described. The necessary condition of high-quality beef production is implementation of the traceability system "from field to counter" beginning from selection of animals and ante-mortem assessment of their productivity and ending with packed products and long ageing in carcasses, half carcasses, quarters or cuts sometimes up to 30 days for obtaining the best structural and mechanical and organoleptic characteristics. The paper describes the distinctive characteristics of high-quality beef by color indicators of muscle and fat tissue, the degree of marbling. High-quality beef should comply with the safety requirements, be obtained from animals raised without use of the genetic engineering methods, growth promoters, hormonal preparations and antibiotics, feed subjected to treatment with ionizing radiation. For objective assessment of beef quality and development of the methodology of assessment using the instrumental methods or references of Gorbatov's All-Russian Meat Research Institute, the complex scientific research on establishing relationships between functional and technological properties of meat and its color have been carried out. The results of the investigations of high-quality beef from cattle of different breeds with regard to their marbling, which have been performed in Gorbatov's All-Russian Meat Research Institute, are presented. The effect of marbling degree of high-quality beef on the indicators of chemical composition, color characteristics, moisture holding capacity, digestibility, nutritional value and microstructure is demonstrated.

Abstract
Instant analysis revealed deficiencies in the existing methods of the control of infestation by insects and the centers of spontaneous heating-up of grain. The infestation of grain by insects is revealed via the manual selection of samples from the jet of the moving grain or from the grain mound with the aid of the grain probes, the composition of all-level sample, its sifting, identification and calculation of pests. The described procedures need a lot of labor and electricity, are vitally dangerous, cause losses to 1,5?% the mass of the moving grain, they are not representative, they do not consider regularities of the distribution of insects in the grain mound, which usually migrate into its upper layers, where are, as a rule, initiated also the processes of molding and spontaneous heating-up of grain. To reveal the centers of spontaneous heatings-up the enterprises are oriented toward the indications of thermo-suspensions. However, this undertaking is unpromising in view of extremely low thermal conductivity and thermal diffusivity of grain mass. Therefore the reliability of the detection of the centers of infestation by insects, molding and spontaneous heating-up can be increased, if to monitor the upper layer of grain mound and to additionally record the dynamics of the relative humidity of intergranular air. The urgent problem of the checking of the state of grain mass in the depositories with the exception of the negative sides of the existing methods is solved by developing the system of the remote monitoring. The gauge of the parameters of the grain mass is created in the form of the two-channel probe, in which the sensors of temperature, relative humidity of air and insects are established. The information of sensors is transferred to the computer, where the values of nine measured parameters are reflected: the temperature of grain, the relative humidity of intergranular air and infestation by insects, and also the speed of their change and the direction of the vector of change. Measured data are mapped onto the computer in the form of numerical values and graphs. The recording of collected information into the base data with the time marks and with the possibility of data analysis in the prolonged time intervals on the criteria is provided. System can be established in the depositories of any type. It makes it possible to track state and safety of the controlled lot of grain from any point of the terrestial globe.

Abstract
Citric (CA) and lactic (LA) acids (food additives E330 and E270) as the most widespread acidity regulators are extensively used in food and other industries. The maximum permissible level for the CA and LA application in the most food products is not rigidly regulated. Food CA is permitted for retail. So stabilization of safety and quality characteristics for these additives on the admissible level in their production process do not claim special attention. VNIIPD (All-Russia Research Institute for Food Additives) analyzed flow charts for the production process of these acids according to the principles and methodology for food product quality management based on HCCP. Hazards leading to product quality deterioration and safety inhibition were identified; sources of the formation of hazardous factors and measures to decrease their negative effect were determined. Hazards were identified according to the requirements for CA and LA safety and the quality characteristics prescribed by the Technical Regulation CU TR 029?/?2012 of the Customs Union and international standards in force. Preventive and corrective actions were established. Critical control points (CCP) in the CA technological production system were established on the following stages: oxalic acid and CA neutralization, calcium citrate degradation, CA solution clarification, ion-bean cleaning and evaporation of the CA solution, massecuite centrifugation. CCP in the LA technological production system: calcium lactate crystallization and degradation; clarification, ion-bean cleaning and evaporation of the LA solution. The interconnection between CA, LA and the technological subsystem of the acid separation from fermented solutions was established: all CPP are found in the field of this subsystem. To improve stability of its functioning it is needed to follow process discipline, use qualitative materials, modern equipment and instrumentation as well as minimize the risks of producing non-conforming products in CCP.