Abstract
The spread of radiation technologies for processing meat raw materials determines the need to study changes in its technological properties for the use of the results in the production cycle from slaughtering animals to the manufacture of finished products. Experimental samples of chilled beef and chilled pork were treated with ionizing radiation using a linear electron accelerator model UELR-10-10Ñ2Ñ. Identification of unirradiated and irradiated meat raw materials was carried out by the method of electronic paramagnetic resonance (EPR) on the main parameters of the EPR spectrum: amplitude, width and area. Mathematical models of polynomial equations for samples of pulp tissue of irradiated products are presented. The influence of ionizing radiation on the change of technological parameters of raw meat was established. There is a decrease in the total water content and an increase in moisture binding capacity, a decrease in pH and water activity, which is important to ensure microbiological safety of raw meat. The author believes that a modification of physical indicators of beef and pork after treatment with ionizing radiation (increase in diffusivity and thermal conductivity while reducing the ratio of the specific heat capacity) is of practical importance for calculation of the technical parameters of the cooling methods when the removal of heat from the carcasses of slaughtered animals, to predict the processes of heat transfer when using radiation-treated raw materials for the preparation of sausages and finished meat products and which affect the functional and technological properties of raw meat and quality indicators of finished products.

Abstract
An important promising direction in the development of modern food industry is the production of high-quality dishes and products using resource-saving technologies. At the same time, the main goal of the research is to develop a technology for the production of various culinary products using heat-resistant cheese products. In organizing and conducting research, a set of generally accepted standard methods was used, including physicochemical, microbiological, and mathematical methods for statistical processing of research results and the construction of mathematical models. In the modern food industry, in accordance with the Fundamental principles of the state policy of the Russian Federation in the field of healthy nutrition of the population until 2020, the enterprises of the nutrition industry are faced with the task of meeting the needs of various groups of the population for healthy, high-quality nutrition. One of the solutions to this problem can be the expansion of the range of flour culinary products with heat-resistant cheese product. The paper presents the development of the technology of heat-resistant cheese product made using resource-saving technology for subsequent use in the food industry. To achieve this goal, the following research objects were used: raw milk, tested in accordance with the requirements of GOST R 52054-2003 "Natural milk - raw materials"; bacterial concentrate; milk-clotting enzyme; calcium chloride 2 water according to TU 2152 069 00206457 2003; natural food ingredients according to the current documentation. The studies were carried out using generally accepted mathematical methods of experiment planning, methods of mathematical modeling and statistics, microbiological, biochemical, and physicochemical methods. The work has practical value, since the realization of the stated goals and objectives of the research allows creating a technology of heat-resistant cheese product with the use of resource-saving technologies, with its subsequent use in the preparation of branded flour dishes and products. The developed product has heat-resistant properties, so that the product has high organoleptic characteristics.

Abstract
In present work, we investigate changes in physicochemical parameters, such as particle size and zeta-potentials as well as spectral characteristics of colloid mixes of vegetable juices: carrot (Daucus carota L.), red beet (Beta vulgaris L.) and white head cabbage (Brassica oleracea L.) - at mixture with extracts of bulbs and leaves of winter garlic (Allium sativum L.) cultivar Gladiator were investigated. The results showed that mixing of vegetable crops juices with garlic extracts led to decrease in size of vegetables juice components and their homogenization meeting the aim of clarification and stabilization of solutions. The obtained data could be used in creation of products for functional nutrition and in juice industry. Higher bacteriostatic activity of bulb garlic extracts concerning Micrococcus luteus in comparison with leaf extracts was also shown. Moreover, the activity of garlic extracts immobilized on ÑàÑÎ3 (vateritå) particles covered by dextran sulfate shell was comparable with that of enzyme lysozyme used for comparison. Morphology of microparticles with immobilized garlic extract was investigated by confocal and scanning electron microscopy. The obtained data confirm the possibility of inclusion of enzymes and biologically active components of garlic into capsules and microparticles preserving biochemical activity and possibility for prolonged release in the human body. The offered technique corresponds to ideology of creation of organic foodstuff normalizing functions of human body state and also in development of dietary supplements.

Abstract
The article is devoted to the study of a new multi-component cottage cheese product "Stanichnitsa", enriched with flax flour and quince. Dessert made from skim cottage cheese obtained by the acid method, cream, sugar, vanillin, flax flour, whey and quince juice, agar-agar was used as a structurant. The purpose of the study is to identify consumer preferences when choosing cottage cheese desserts and determining the biological and nutritional value of the developed product, as well as evaluating the nutrient composition to confirm the effectiveness of making flax flour as a functional additive. The studies were conducted in the laboratory of the Povolzhskiy Research Institute for the Production and Processing of Meat and Milk Products and the Department "Technology of food production" of Volgograd State Technological University. The Sociological survey was conducted to identify consumer preferences, which revealed the interest of the population in the enriched cottage cheese desserts. The calculation of the nutrient composition showed that the product is enriched with dietary fiber, phosphorus, magnesium, vitamins B1, B6 and niacin. Calculation of nutritional value showed that the fat content of the product - 3.5?%; protein content - 7.3?%; carbohydrates - 13.4?%; caloric content per 100 g of the product is 114.9 kcal. According to the results of a laboratory study of biological value by capillary electrophoresis, it was concluded that the protein in the product is incomplete, which is associated with the introduction of plant ingredients. The results showed that the developed product has functional properties and will be in demand among customers.

Abstract
Eating sprouted wheat grain stimulates the metabolism, compensates for vitamin and mineral deficiencies. For the catering system, the production of concentrate from germinated wheat with a solids content of 45?% is important. The object of the study was the wheat germinated in the convection apparatus. To obtain a concentrate, germinated wheat grain was crushed to a homogeneous mass. Organoleptic, physico-chemical and microbiological parameters were determined for the finished concentrate. For storage, the concentrate from germinated wheat grain was packed in vacuum bags, intensively cooled or frozen. Quality control was carried out on 4 control points of chilled concentrate during 45 days of storage, frozen - during 60 days of storage, in which the organoleptic and microbiological indicators of germinated grain were determined. The developed technology for the production of concentrate from germinated wheat, has the following storage periods in vacuum packaging cooled to 37 days at a temperature of 4±2 °C and 75% humidity, frozen for 50 days at -18±2 °C and 75?% humidity.

Abstract
The production of food in a quantity and assortment, sufficient for a stable food supply for citizens is an important task of the country before the world's priority project for the food industry. However, the abundance of food is not conscious introduction of principles of rational nutrition of the various contingents. In this regard, in the context of a market economy and minimize the consumption basket, food industry interaction with relevant to small and medium-sized businesses is to create a combined vegetable conserves products which organically combines with principles of rational nutrition and economic categories. The object of this research is the technology and recipe vegetable conserves culinary products. Subject of study parameters indicators of output and quality of meat products farshevyh. With the help of a computer program has developed recipes of original culinary vegetable conserves ground beef-based products with herbal ingredients and with the addition of aromatic spices. Held organoleptic evaluation of developed products, as well as an assessment of the nutritional value and balance developed formulations. The purpose of this research is to develop recipes and meat quality evaluation tovarovednaja farshevyh semi-finished products using different plant materials. Novelty is designing formulations of combined protein products based on a combination of different types of meat and vegetable puree ingredients with spices and herbs with antioxidant activity. The beef and lamb 1:1 as well as 20-24% of cabbage, carrot or pumpkin puree and 0.3-0.5% of spices, minced meat is tender, juicy and taste of meat structure with the aroma of spices. The main problem of this study is the need for growth in the production of combined meat forcemeats in the country as the most economically advantageous and belkovosoderzhashhim product (50-54% meat: kotletnogo beef and lamb) on compared to mjasosoderzhashhim.

Abstract
In developing the model, certain assumptions and prerequisites were made in order to show cause-effect relationships arising in the process of economic activity of economic entities of the fishery complex, showing how they affect the whole system as a whole in the focus of achieving the goals. In order for the model to be used in the development of program documents for the development of the fishery complex, the allowable assumptions and assumptions in its creation must to some extent correspond to the observed reality in the work of organizations in the fishing industry. The model under development allows us to trace the extent to which the development of the fish product market and the allocation of quotas among fishing companies will affect the processes of modernization and the influx of investments in the development of the fishery complex and the creation of modern infrastructure. In developing the model, insufficient attention was paid to questions of analyzing the growth of capitalization of fisheries companies, the distribution of revenues and the influence of these factors on improving the economic efficiency of component modules. The implementation of this work was restrained by the lack of reliable information related to general issues of accessibility to these data, as well as an incorrect assessment by the Federal State Statistics Service of statistical information on the whole fishery complex.

Abstract
An element of the tax business analysis system is the assessment of the tax solvency of processing organizations, including sugar production. Using the author's methodology of technological procedures, a business analysis of the tax viability of four sugar factories in the Voronezh Region for 2012-2016 was carried out. The parameters of the factors and conditions of the external, conjugate and internal environment of the economic activities of organizations in terms of their positive and negative impact are determined. The indicators of results and performance in the form of physical, cost, industrial, business activity and financial, absolute and relative indicators of tax liabilities, deviations of actual tax liabilities from the standard values, key indicators of the level of tax solvency based on comparison of their achieved values with criteria. Along with the identified positive dynamic trends of individual business analytic units, negative consequences of the manifestation of some factors have been identified, due to which non-compliance with tax burden standards was observed throughout the analytical period. The level of criteria indicators of tax solvency was achieved in less than half of the observations, although there were positive trends towards its growth. The implementation of a proven indicative approach in business analytical practice will enable the organizations-taxpayers of sugar production to preemptively monitor their tax solvency and take operational measures to ensure its proper level, taking into account the interests of state tax services.

Abstract
In the far East to underutilized fish species include mackerel and trout, which mainly produce frozen and salted fish products. Currently, consumers are in great demand for culinary fish semi-finished products, the most prepared for further heat treatment, which preserved the native properties of raw materials. In Dalrybvtuz the technology of the cooled culinary fish semi-finished products from a mackerel and a rasp with the prolonged periods of storage Packed in a thermoforming film Darfresh is developed. The aim of the work was to study the indicators of quality and safety of semi-finished products from mackerel and hexagrammidae. In the study of the chemical composition of culinary fish semi-finished products from mackerel, it was found that depending on the formulation they contain protein from 16.7 to 17,1%, carbohydrates from 0.1% to 0.4%, lipids from 8.9 to 9.2%, water - from 69.9 to 70.8% and minerals - from 3.2 to 3.4%. The energy value is 148.1-153.3 kcal. In turn, in the culinary semi-finished products of hexagrammidae, the amount of protein was 16.9-17.3%, carbohydrates 0.3-0.4%, lipids 11.8-12.4%, water 67.1-67.7%, minerals 3.2-3.3%. The energy value of semi-finished products from hexagrammidae ranged from 175.4 to 182.0 kcal depending on the formulation. In the study of microbiological parameters of culinary fish semi-finished products during storage it was found that microorganisms Staphylococcus aureus, Escherichia coli, coli group bacteria (BGIS), osmotolerant and osmophilic yeast and mold fungi, Salmonella, Listeria monocytogenes were not found, QMAFAnM did not exceed the maximum permissible levels, and ranged from 2.1x103 to 7.9x103 CFU / g depending on the formulation. Organoleptic assessment of semi-finished products of mackerel and Atka mackerel showed that all the samples have passed the aging in multicomponent brine mixtures, prepared according to the developed formulations had a high sensory characteristics. Semi-finished products had a pleasant taste and smell, with a touch of spices, with a slight acidity, giving piquancy, the consistency of the fish was dense and elastic. It was found that the culinary semi-finished products from mackerel and hexagrammidae had a high relative biological value from 74.6 to 84.3%.

Abstract
The article reflects the role of standardization in the starch industry. The development of standards is a necessary condition to ensure the ability to regulate and control the quality of products produced by the industry, as well as its safety. Standardization accelerates the process of using the achievements of science in practice, as the results of research of applied importance, become normative in the form of a normative document with access to the production of products, services, processes (work). Standards are developed in accordance with the national standardization Program on the basis of applications submitted by TC 250 to Rosstandart. The applications justify the need to work on the standard. The main stages of development of national and interstate standards are as follows: stage I - development of the draft standard (1st edition); stage II - development of the draft standard (final version); stage III - adoption, approval and registration of the standard. On the basis of scientific research Institute of starch products, a branch of FSBI "V.M. Gorbatov Federal scientific center" RAS established technical Committee for standardization TC 250 "starch And potato products". The enterprises of the starch industry are United in Association of the Russian producers of starch production. Depending on the purpose and content of the standards developed by VNIIK, are divided into the following types: 1 - product standards; 2 - standards for control methods (tests, measurements, analysis); 3 - standards for terms and definitions.

Abstract
The production and use of canned milk in Russia are of social (supplying the population of country hard-to-reach regions with full-fledged dairy products) and strategic importance (creating food reserves for ensuring food independence). One of the most sought-after concentrated products is powdered milk, which contains at least 95 % of milk dry matter required for human nutrition, has a long shelf life, is cost-effective during transportation and storage compared to liquid and condensed milk products, and is also widely used in various sectors of food industry by using it either in its natural form or after dissolving in water. For stable production by dairy-canning enterprises of high-quality competitive products and ensuring compliance with the requirements of food regulations, EurAsEC based on the national standards of the Russian Federation and the Republic of Belarus by harmonizing them has developed an interstate standard for three types of powdered milk: skimmed, partially skimmed, whole. The requirements for organoleptic and physicochemical characteristics, safety indicators, used by dairy raw materials regulated in standard are generally sufficient and, in aggregate, make it possible for bona fide producers to produce high-quality products, and supervisors to identify falsifide powdered milk. For more effective solution of falsification problem, it is desirable to additionally standardize fatty acid composition of powdered milk fatty phase, the class of its heat treatment, as well as burnt particles and bulk density determination. Updating the regulatory base in near future will allow saturating food market with domestic guaranteed quality powdered milk.

Abstract
The main factors affecting the quality and safety of products were identified. It is shown how the shelf life affects on its quality and safety. The analysis of the definition of "shelf life" used in the TR CU "On food safety" 021 / 2011, TR CU 022 / 2011 "Food products in part of its labeling" and GOST R 51074-03 "Food products. Information for the consumer. General requirements". According to the results of the review analysis of information materials, the requirements for labeling food products are indicated. When justifying shelf life should be guided SanPiN 2.3.2. 1324-03 "Hygienic requirements for shelf life and storage conditions of food products". As a result of the work done to determine the shelf life of a product, the manufacturer provides information on activities that contribute to improving food safety (improvement of technology, introduction of new types of packaging, improved quality indicators of raw materials, improved sanitary regime, etc.). In determining the shelf life of the manufacturer must take into account the reserve ratio for perishable and non-perishable food products. Objective information about the shelf life of a product and the availability of a test report of products for a shelf life allow to avoid problems from regulatory authorities and the consumer.

Abstract
The assortment of products for gerodietetic nutrition produced abroad and in our country is analyzed in the paper. The topicality of the development of the functional beverage for elderly people suffering from the diseases of the locomotor system is substantiated. The composition of the beverage is given and the choice of functional ingredients is substantiated. The basis of the beverage is the hydrolysate (a product of enzymatic hydrolysis of pig legs) - a source of the building material for protein collagen - a matrix of cartilaginous tissue, which facilitates regeneration of the connective tissue elements of the locomotor apparatus. When selecting vitamins, their interaction was studied by the HPLC method. The studies on modeling the composition with the aim of obtaining a product with an attractive taste and aroma profile are presented. To improve odor, the yeast extract was used and the conducted investigations proved that addition of the yeast extract in the quantity of 2% ensured good organoleptic indicators of the product. The complex assessment shows that the product has good consistency, pleasant odor, is a source of animal protein, contains specific amino acids such as glycine, aspartic and glutamic acids, proline, which are contained in collagen and has a direct stimulating effect on the cells of cartilages and bones, has the balanced vitamin and mineral composition. For an elderly person, consumption of the functional beverage will provide up to 64% of the daily requirement of calcium, up to 36.4% of vitamin D, 120% of vitamin E, 33% of vitamin Ñ, 72% of glucosamine and 150% of chondroitin sulfate. Therefore, industrial manufacture of the functional beverage will broaden a range of products for gerodietetic nutrition and allow introduction into the clinical practice for optimization and personification of the therapeutic and prophylactic nutrition of elderly people suffering from the diseases of the locomotor system at the stages of medical rehabilitation, including sanatorium-resort therapy.

Abstract
The article deals with the use of sweet dishes in the development of triple sweeteners mixtures, taking into account their flavor and synergy. It is specified that the increased levels of consumption of free sugars pose a threat to the nutritional quality of the diet by providing a significant amount of calories in the absence of specific nutrients. The purpose of this study was the synergy of sweeteners in the ternary mixtures (triads) and their flavor with the aim of assessing the possibility of use for the preparation of low-calorie sweet dishes. The studies were conducted in the period of 2018. in the laboratories of the Department of food technology USUE, Sverdlovsk region. At the first stage, for the study of taste and aftertaste, a comparative tasting of sweetener solutions was carried out, the estimated sweetness of which corresponded to a 7.5% sucrose solution. At the second stage, the degree of synergism of sweeteners in triple mixtures was investigated.The maximum synergistic effect was observed in mixtures of aspartame-saccharinate-Sucralose (12.4%) and aspartame - Sucralose-stevioside (11.3%). It is noted that most sweeteners have a prolonged aftertaste in comparison with sucrose, while Sucralose had a profile closest to sucrose. The comparative profiles of the sweetness of the studied triple mixtures depending on the saturation of the sweet taste and the longitude of the aftertaste are made. Optimal characteristics possessed 2 ternary mixtures: 1) aspartame-Sucralose-stevioside 2) Acesulfame-Sucralose-stevioside. Proposed formula the applicability of mixtures of sweeteners on the specified criteria; the nature of the aftertaste, solubility and pH, technological characteristics, sweetness profile and synergistic effect. The calculated coefficient of sweetness of the best mixture in the ratio of aspartame: Acesulfame: saccharinate as 3:1: 2 is 600 units. The resulting mixture of sweeteners has a synergistic effect, which allows to reduce the cost of the developed sweet dish. Thus, on the basis of these studies identified a triad of sweeteners having an optimum taste and aroma characteristics and synergism: aspartame-Sucralose-stevioside (coefficient of applicability of 5.02).

Abstract
According to the results of surveys of vitamin sufficiency of adults and children population, vitamin D is the most problematic vitamin. Its deficiency occurs in 50-90% of Russians. Vitamin enrichment of food is a way to eliminate the deficiency. The purpose of the study is to analyze ways of enriching of foods with vitamin D and assess their role in maintaining public health. A review of the literature was carried out on the databases of the RINC, CyberLeninka, Pubmed, Scholar. google. Analysis of the literature data shows that the inclusion of vitamin D fortified dairy, oil and fat products and bread in the diet is effective in improving the availability of this vitamin to the population and may significantly reduce the number of osteoporotic fractures. Besides the traditional addition of vitamin D to the product during its manufacture, alternative methods are being developed - ultraviolet (UV) irradiation of the food itself (mushrooms, vegetable oils) or using enriched with vitamin D2 yeast for baking bread and bakery products. UV irradiation of cows minimizes seasonal variations in the concentration of vitamin D in milk. Sun exposure of pigs increases the vitamin D nutritional quality of pork. The use of vitamin D-fortified products can significantly reduce the number of osteoporotic fractures, the risk of socially significant diseases and the cost of their treatment.