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Rambler's Top100

Food processing Industry №11/2019



The Results of the work of Food and Processing Industry Enterprises of Russia

TOPIC OF THE ISSUE: BIOTECHNOLOGY AND MODERN FOOD

Dementyeva N.V., Bogdanov V.D., Fedoseeva E.V., Sakharova O.V., Pankina A.V.The use of invertebrate food waste in the production of pasty products from aquatic biological resources

P. 8-12 Key words
aquatic biological resources, invertebrates, food waste, pasty products, lactic acid microorganisms, probiotics, nutritional value

Abstract
The issue of integrated and rational use of aquatic biological resources is always relevant. One of the ways to solve it is the search for technological methods of maximum use of food waste invertebrates, which are highly valuable raw materials for food. These underutilized parts of seafood can be used in the production of pasty products technology which allows the use of various ingredients that contribute not only to improve the taste and structural and mechanical properties of the finished product, but also to regulate the chemical composition and nutritional value. Special attention in modern technology is paid to the creation of products using bacterial cultures of microorganisms. Their use allows to extend the permissible shelf life of products and provides an opportunity to improve quality, give functionality and increase the efficiency of production of a wide range of products. The purpose of scientific work was the development of technology of pasty products from aquatic bioresources with probiotic properties and high nutritional value. In the process of research, the formulation and technological scheme of production of probiotic pasty products from aquatic biological resources have been developed. The rational concentration of probiotic strains of lacto-and bifidobacteria 1-1.5 %, providing a good increase in biomass and maturation of pasty products, the chemical composition, organoleptic and sanitary indicators of the quality of the finished product. Organoleptic evaluation of pastes from aquatic bioresources showed that all the studied samples prepared according to the developed recipes had high sensory characteristics, had a harmonious, pleasant taste and smell peculiar to this type of product with a sweet touch of seafood, giving piquancy, consistency gentle, greasy, homogeneous throughout the mass of the product. In the study of the chemical composition of pastes from aquatic biological resources, it was found that depending on the components used, the water content in them varied from 61.6 to 67.7 % of protein - 18.6 to 24.3 %, lipids - 9.3 to 12.5 %, carbohydrates - 1.5 to 2.4 %, and minerals - 1.9 to 2.9 %. Energy value was - 166.9 - 205.7 kcal. Studies of microbiological and Toxicological parameters of finished pastes from aquatic bioresources showed that their content was within the permissible norms of technical regulations.

References
1. Jarochkin AP, Pomoz AS. Issledovanie osnovnyh processov proizvodstva fermentirovannyh kormovyh produktov iz othodov rybopererabotki [Study of the basic processes for the production of fermented food products of fish-processing waste]. Izvestija TINRO [ TINRO news]. 2012. Vol. 168 (In Russ.).
2. Kornienko NL. Tendencii proizvodstva kulinarnyh izdelij iz rybnogo syr'ja s ispol'zovaniem molochnokislyh bakterij [Trends in the production of culinary products from fish raw materials using lactic acid bacteria]. Rybnoe hozjajstvo [Fisheries]. 2012. No. 5. P. 17-22 (In Russ.).
3. Kornienko NL, Bredihina OV. Kulinarnye farshevye rybnye izdelija s ispol'zovaniem probioticheskoj kompozicii [Culinary minced fish products using probiotic composition]. Vestnik biotehnologii i fiziko-himicheskoy biologii [Bulletin of biotechnology and physical and chemical biology]. 2012. Vol. 8. No. 1. P. 32-35 (In Russ.).
4. Bojcova TM, Prokopec Zh G. Gidrobionty kak syr'e dlja sozdanija produktov probioticheskoj napravlennosti [Hydrobionts as raw materials for the creation of probiotic products]. Khranenie i pererabotka sel'hozsyr'ja [Storage and processing of agricultural raw materials]. 2007. No 4. P. 52-55 (In Russ.).
5. Bojcova TM, Zhuravleva SV. Produkty probioticheskoj napravlennosti na osnove syr'ja morskogo geneza [Probiotic products based on raw materials of marine Genesis]. Izvestija vysshih uchebnyh zavedenij. Pishhevaja tekhnologija [Proceedings of higher educational institutions. Food technology]. 2011. No 1. P. 20-25 (In Russ.).
6. Osipova IG, Mihajlova NA, Sorokulova IB, Vasil'eva EA, Gajderov AA. Sporovye probiotiki [Spore probiotics]. Zhurnal mikrobiologii, epidemiologii i immunobiologii [Journal of Microbiology, epidemiology and Immunobiology]. 2003. No 3. P. 113-119 (In Russ.).
7. Vahitov T Ja, Bondarenko VI, Petrov LN. Perspektivy sozdanija probioticheskih preparatov na osnove "chuvstva kvoruma" u bakterij [Prospects for the creation of probiotic drugs based on the sense of quorum in bacteria]. Zhurnal mikrobiologii [Journal of Microbiology]. 2006. No 3. P. 105-113 (In Russ.).
8. Dement'eva NV. Issledovanie bezopasnosti i biologicheskoj cennosti krem-pashtetov iz ikry mintaja, s ispol'zovaniem bakterial'nyh kul'tur mikroorganizmov [Research of safety and biological value of cream pates from Pollock caviar, using bacterial cultures of microorganisms]. Tezisy V Baltijskogo morskogo foruma. VI Mezhdunarodnoj nauchno-prakticheskoj konferencii "Pishhevaja i morskaja biotehnologija" [Theses V Baltic sea forum. VI International scientific and practical conference Food and marine biotechnology]. Kaliningrad, 2017. P. 39-42 (In Russ.).
9. Dement'eva NV, Bogdanov VD. Obosnovanie tehnologicheskih rezhimov proizvodstva krem-pashtetov iz ikry mintaja s bakterial'nym preparatom - mikrobial'nym reninom "MEITO" [Substantiation of technological modes of production of cream pates from Pollock caviar with bacterial preparation-microbial renin MEITO]. Materialy Nacional'noj ochno-zaochnoj nauchno-prakticheskoj konferencii "Novacii v rybnoj otrasli-impul's jeffektivnogo ispol'zovanija i sohranenija bioresursvov mirovogo okeana" [Materials of The national full-time scientific and practical conference "Innovations in the fishing industry-the impetus for the effective use and conservation of biological resources of the world ocean"]. Vladivostok: Dal'rybvtuz, 2018. P. 132-138 (In Russ.).
Authors
Dementyeva Natalya V., Candidate of Technical Sciences,
Bogdanov Valery D., Doctor of Technical Sciences, Professor,
Fedoseeva Elena V., Candidate of Technical Sciences,
Sakharova Olga V., Candidate of Technical Sciences,
Pankina Anna V., Candidate of Technical Sciences
Far Eastern state technical fisheries University,
52B, Lugovaya str., Vladivostok, 690087, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Lukin N.D., Ananskikh V.V., Shleina L.D., Rodionova A.V. Biodegradable edible films based on starch

P. 13-15 Key words
pea starch, high amylose starch, biodegradable, films, edible films, amylose, plasticizers, film materials

Abstract
The production of edible food films based on biopolymers and the possibility of using pea starch for the manufacture of film materials is a current topic. A large number of non-degradable polymeric materials has a harmful effect on the environment. In connection with the massive failure of countries to use plastic, it is necessary to find a worthy alternative. This alternative can be starch-based film materials due to its low cost, the possibility of its production from easily renewable environmentally friendly raw materials. In addition, it is necessary to take into account the strength and elasticity of this film and whether secondary packaging is required for the transportation and storage of products packaged in it. The very first films were used by sailors in the 12th century; they coated fruit with wax to increase their shelf life. Currently, the amount of edible food film use is increasing. Already abroad, film materials and coatings having anti-fat, anti-bacterial and other properties have been manufactured. They are actively used in the food industry. It is possible to create starch-based film materials only with the addition of plasticizing agents, for example, glycerin, since starch cannot form films in its pure form. Plasticizers increase the stretchability and flexibility of films. The use of edible food films will not only improve the ecological situation in the world, but also increase the shelf life of products, increase their biological value. The need for film materials is currently great and is in demand in the global market.

References
1. Kovalchik NV, Struk MI, Homich VS. Sravnitel'naja ocenka upravlenija othodami v Belorussii i Evropejskom Sojuze [Comparative assessment of waste management in Belarus and the European Union]. Vestnik BGU [Bulletin of BSU]. 2011. No. 1. P. 91-94 (in Russ.).
2. Legon'kova OA. Biorazlagaemye polimernye materialy v pishhevoj promyshlennosti [Biodegradable polymer materials in the food industry]. Pisñhevaja promyshlennost' [Food industry]. 2007. No. 6. P. 26-28 (in Russ.).
3. Kester J, Fennema O. Edible films and Coating: a review. Food Technology. 1986. Vol. 48. No. 12. P. 47-59.
4. Zhao Y. Application to commercial coating. Edible Coatings and Films to Improve Food Quality. 2nd Ed. Boca Raton: CRC Press, 2012. P. 319-334.
5. Kerry JP, O'Grady NO, Hogan SA. Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science. 2006. Vol. 74. No. 1. P. 113-130.
6. MonoSol: Dissolvable film for food ingredients. Packaging world [Electronic resource]. 2014. Mode of access: http://www.packworld.com/company/monosol-llc/products. (Date of access: 03. 03. 2016)
7. Nikulina MA, Nugmatov AH, Titova LM, Aleksanyan IY, Plenkin AV. Vodorastvorimaja biodegradiruemaja sedobnaja upakovochnaja plenka [Water soluble biodegradable edible packaging film]. Russia patent RU 2525926. 2014. Bull. ¹ 23.
8. WikiPearl. WikiFoods [Electronic resource]. 2014. Mode of access: http://www.wikipearl.com (Date of access: 03.03.2016)
9. Baharen S, Quan B, Suwimol C, John B, Christopher D, Costas E. Mechanical and physical properties of pea starch edible films in the presence of glycerol. Journal of Food Processing and Preservation. 2015. No. 5. P. 1339-1352. doi:10.1111/jfpp.12719.
10. Komarov SM. Mechty o s'edobnoj upakovke [Dreams of edible packaging]. Himija i zhizn' [Chemistry and life]. 2014. ¹ 9. P. 30-34 (in Russ.).
11. Phillips GO. Handbook of Hydrocolloids. 2-nd Edition. Boston: CRC Press, 2009. 948 p.
12. Novikov NN. Biohimicheskie osnovy formirovanija kachestva produkcii rastenievodstva: Uchebnoe posobie [Biochemical bases of formation of quality of production of plant growing: the manual]. M.: RGAU - MSHA imeni K.A. Timirjazeva. 2014. 194 p. (in Russ.)
13. Kester JJ. Edible films and Coating: a review. Food Technology. 1986. Vol. 40. No. 1. P. 47-59.
14. Kudryakova GH, Kuznecova LS, Nagula MN, Miheeva NV, Kazakova EV. S'edobnaya upakovka: sostoyanie i perspektivy [Edible packaging: status and prospects]. Pischevaya promyshlennost' [Food industry]. 2007. No 6. P. 24-25 (in Russ).
Authors
Lukin Nikolay D., Doctor of Technical Sciences, Professor,
Ananskikh Victor V., Candidate of Technical Sciences,
Shleina Lyubov D.,
Rodionova Anastasia V.
All-Russian Research Institute of Starch Products - Branch of the Federal Science Center of Food Systems V.M. Gorbatov RAS,
11, Nekrasov str., Kraskovo, Lyubertsy district, Moscow region, 14005, This email address is being protected from spambots. You need JavaScript enabled to view it.



Rodionova N.S., Popov E.S., Klimova E.A., D'yakov A.A.The influence of natural biocorrectors on the forms of communication of moisture and storage of confectionery with honey

P. 16-19 Key words
medical confectionery, biocorrectors, thermogravimetry, differential scanning calorimetry

Abstract
Honey confectionery is deservedly popular due to its high organoleptic properties and low sucrose content. Reducing caloric content and the formation of additional functional properties of confectionery products is a pressing technological and nutritiological problem. The enrichment of honey cakes and pastries with biologically active natural components will help optimize the diet of the population, reduce the likelihood of various non-communicable diseases, the growth of which has been noted recently due to a shortage of essential substances in most foods. Replacing a part of the flour with a functional mixture of biocorrective components (wheat germ flour, wheat bran, oat bran) has an impact on the functional and technological properties of dough and finished products, their moisture binding and moisture holding capacity. The paper presents the results of experimental studies of the effect of a bioactive functional mixture on changes in the forms of association of moisture in confectionery with honey and their shelf life. The objects of research were samples of confectionery with honey, replacing 15 % of the flour with a bioactive functional mixture. As a control sample accepted honey-containing confectionery made according to traditional technology. The study of the state of moisture in confectionery products was carried out by the methods of thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. A shift in the ranges of endothermic effects, indicating a stepwise removal of moisture, in accordance with changes in the forms and energies of its connection with the biopolymers of experimental samples, is revealed. Comparison of the characteristics of thermal effects recorded during thermolysis of samples of confectionery products allows us to state an increase in the share of chemically bound moisture in the experimental samples by 2.14 % compared with the control sample and an increase in shelf life up to 12 days. The data obtained indicate the influence of the structure of the components of the bioactive functional composition on the ability of the dough and finished products to retain moisture with an internal volume, including capillary-related.

References
1. Antipova LV, Storublevtsev SA, Uspenskaya ME. Molekulyarno-biologicheskie osnovy pitaniya [Molecular biological basis of nutrition]. Voronezh: Voronezsky gosudarstvenny universitet inzenernikh tekhnologiy. [Voronezh State University of Engineering Technology]. 2015. 542 p. (In Russ.)
2. Antipova LV, Rodionova NS, Popov ES. Tendentsii razvitiya nauchnykh osnov proektirovaniya pishchevykh produktov [Trends in the development of the scientific foundations of food design]. Izvestiya vuzov. Pishchevaya tekhnologiya. [Food Industry]. 2018. No. 1. P. 8-10 (In Russ.)
3. Kudryashov VL. Proizvodstvo i primenenie biologicheski aktivnykh dobavok s natural'nym vitaminom C [Production and use of dietary supplements with natural vitamin C]. Pishchevaya industriya [Food Industry]. 2018. No. 2. P. 44-49 (In Russ.).
4. Kolesnichenko IA. Export rossiyskikh produktov v Kitay: interes potrebiteley i perspektivy prodvizheniya [Export of Russian products to China: consumer interest and prospects for promotion]. International Scientific Review [International Scientific Review]. 2019. No. 1. P. 31-39.
5. Rodionova NS, Popov ES, Kolesnikova TN. Funktsional'nye kompozitsiy biokorrektiruyushchego deystviya na osnove produktov glubokoy pererabotki nizkomaslichnogo syr'ya [Functional compositions of biocorrective action based on products of deep processing of low oil raw materials]. Pischchevaya promyshlennost' [Food industry]. 2017. No. 6. P. 54-56 (In Russ.).
6. Rodionova NS, Popov ES, Sokolova OA. Nutrientnye korrektory pishchevogo statusa na osnove produktov glubokoy pererabotki nizkomaslichnogo syr'ya [Nutrient food status correctors based on products of deep processing of low oil raw materials]. Voronexh: Voronezsky gosudarstvenny universitet inzenernikh tekhnologiy. [Voronezh State University of Engineering Technology]. 2016. 240 p. (In Russ.)
7. Rodionova NS, Rodionov AA, Popov ES, Razinkova TA. Differentsial'no-termicheskiy analiz v otsenke ekzopolisakharidnoy aktivnosti konsortsiumov probioticheskikh mikroorganizmov [Differential-thermal analysis in the assessment of the exopolysaccharide activity of consortiums of probiotic microorganisms]. Izvestiya vuzov. Prikladnaya khimiya i biotekhnologiya [University proceedings. Applied Chemistry and Biotechnology]. 2018. Vol. 8. No. 4. P. 95-105 (In Russ.).
8. Nilova LP, Kalinina IV, Naumenko NV. Metod differentsial'no-termicheskogo analiza v otsenke kachestva pishchevykh produktov [The method of differential thermal analysis in the assessment of food quality]. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta [Bulletin of the South Ural State University]. 2013. Vol. 1. No. 1. P. 43-49 (In Russ.).
9. Pozhidaeva EA, Ilyushina AV, Bolotova NV, Ivanova EV. Issledovanie form svyazi vlagi v tvorozhnykh produktakh metodom differentsial'no-skaniruyushchey kalorimetrii i termogravimetrii [The study of the forms of communication of moisture in curd products by the method of differential scanning calorimetry and thermogravimetry]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 11. P. 73-77 (In Russ.).
10. Ukhartseva, IYu, Kadolich V, Tkacheva LV. Metody issledovaniya prodovol'stvennogo syr'ya i pishchevykh produktov i opyt ikh primeneniya [Methods of research of food raw materials and food products and experience of their use]. Potrebitel'skaya kooperatsiya [Consumer cooperation]. 2014. No. 1. P. 66-74 (In Russ.).
Authors
Rodionova Natalya S., Doctor of Technical Sciences, Professor,
Popov Evgeny S., Doctor of Technical Sciences, Professor,
Klimova Ekaterina A., Candidate of Technical Sciences,
D'yakov Andrey A.
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , katenka. This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Gorlov I.F., Slozhenkina M.I., Skachkov D.A., Voznyak E.A., Mosolova N.I.Quality of kefir product enriched by plant food ingredients

P. 20-24 Key words
fermented milk products, kefiric it is blown, l-carnitine, nutritional supplements, linen flour, the chemical composition, nutrition value, power value, biological value, organoleptic properties, physical and chemical properties, functional foodstuff, the enriched products, treatment-and-prophylactic food, vegetable additives, dietary food, food fibers, polynonsaturated fatty acids

Abstract
The article touches upon the problem of choosing functional vegetable food additives in order to give the finished product appropriate properties. Such additives as flax flour and l-carnitine are considered in detail. Functional nutrition is understood to be products of natural and artificial origin, intended for daily use and having a regulating effect on the physiological functions and men-tal state of a person. The regulatory effect is due to the presence in the composition of such products of biologically active components in the range of 10-50 % of the average daily need. The study shows the importance of creating functional products that contribute to the maintenance and restoration of the microflora of the gastrointestinal tract. The nutritional, including energy and biological value of flax flour and l-carnitine is considered. Flax flour is rich in proteins of plant origin, vitamins, minerals and fatty acids. It cleanses the body of toxins and toxins, reduces the risk of overweight, improves the bowels and normalizes fat metabolism. L-carnitine - a natural substance related to vitamins of group B, has a number of useful properties: activation of metabolism; accelerating the process of burning fat, through its processing into energy; lowering cholesterol; increase the level of immune protection.The degree of usefulness of herbal supplements and fortifiers for the human body has been proved and the significance of the resulting functional product for therapeutic and prophylactic nutrition is shown. Established rate of flax flour, subject to compliance organoleptic properties, regulatory documentation. At the same time, a dose of l-carnitine was introduced, which satisfies the norm of daily consumption. Experimentally determined changes in physico-chemical properties with the introduction of additives and their effect on the organoleptic properties of kefir product. Proved the relevance of the development of enriched kefir product and confirmed its functionality.

References
1. Bobreneva IV. Funkcional'nye produkty pitanija (Monografija) [Functional food: monograph]. SPb.: IC Intermedija, 2012. 180 p.
2. Romanenko SA, Serova OP, Skachkov DA, Volohov IM. Kachestvo strukturirovannykh kislomolochnykh produktov povyshennoj pishchevoj cennosti. [The quality of struc-tured fermented milk products of high nutritional value]. Tovaroved prodovol'stven-nyh tovarov [Food Merchandiser]. 2014. No 12. P. 34-39.
3. Sangwan S, Singh R, Tomar SK. Nutritional and functional properties of oats: An update. [Nutritional and functional properties of oats: An update]. Journal of Innovative Biology. 2014. No 1. P. 3-14.
4. Morozova, LV. Himicheskie elementy v organizme cheloveka: spravochnye materialy, pod obschei redaktsiey LV Morozovoj. [Chemical elements in the human body: reference materials/edited by L.?V. Frost]. Arhangel'sk: Pomorskij gosudarstvennyj universitet imeni M.?V. Lomonosova, 2001. 47 p.
5. Himicheskij sostav pishchevyh produktov. Spravochnye tablicy soderzhaniya aminokislot, zhirnyh kislot, vitaminov, marko- i mikroehlementov, organicheskihkislot i uglevodov. [The chemical composition of food. Reference tables of the content of amino acids, fatty acids, vitamins, macro- and microelements, organic acids and carbohydrates]. Ðod redaktsiey professora, d-ra techn. nauk IM Skurihina i professora, d-ra med. nauk MN Volgareva. 2 e izdanie. Moscow: Agropromizdat, 1987. Book 2. 360 p.
6. GOST R 52349-2005 Produkty pishchevye. Produkty pishchevye funkcional'nye. Terminy i opredeleniya. [GOST R 52349-2005. Food Products. Functional food products. Terms and Definitions]. Vvedenie 2006 07 01. Moscow: Standartinform, 2005. 8 p.
7. MR 2.3.1.2432-08. Norms of physiological needs in energy and nutrients for different groups of the population of the Russian Federation. Enter. [MR 2.3.1.2432-08. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation]. 2008 12 18.
Authors
Gorlov Ivan F., Doctor of Agricultural Sciences, Professor, Academician RAS,
Slozhenkina Maria I., Doctor of Biological Sciences, Professor RAS
Volgograd State Technical University,
28, Lenin avenue, Volgograd, Russia, 400005
Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production,
6, Rokossovsky str., Volgograd, 400131
Skachkov Dmitry A., Candidate of Biological Sciences,
Voznyak Ekaterina A.
Volgograd State Technical University,
28, Lenin avenue, Volgograd, Russia, 400005
Mosolova Natalya I., Doctor of Biological Sciences
Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production,
6, Rokossovsky str., Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , katya. This email address is being protected from spambots. You need JavaScript enabled to view it.



Dolmatova O.I., Grebenshchikov A.V., Doshina A.V. Microstructural features of wheat fiber and citrus fibers and their use in sour cream products

P. 25-27 Key words
milk industry, sour cream product, fiber, dietary fiber, microstructural analysis

Abstract
The paper presents the data on the study of the microstructural features of wheat fiber and citrus fibers and the possibility of using them as a prescription ingredient in the production of sour cream products. Wheat fiber (manufacturer is Poland) is a white powder, citrus fibers (manufacturer is Spain) - a light yellow powder with the neutral odor and taste, high moisture-absorbing and fat-binding ability. The microstructure of cellulose has been evaluated by the electron microscope "Alto BIO". The samples of fiber have been placed on a glass slide in immersion oil at different magnifications: 40 and 100 times. The size and shape of wheat fiber and citrus fibers by microscopic methods have been determined. Sour cream products with wheat fiber and citrus fibers have been produced with a mass fraction of fiber 2.5 %. The using of fiber in the amount of 3.0 % or more leads to a large amount of bound moisture in the product and the formation of conglomerates. When fiber is put into the product of sour cream in the amount of 2.0 % or less, the estimated effect of fat and moisture binding in the product is not achieved. The analysis of microstructural studies of sour cream products has shown that cellulose particles were found in all samples, their distribution in the product is uniform, the shape is curved, thread-like, or in the form of sticks of different sizes. It has been proved that the samples of sour cream products with wheat fiber are more dense and uniform in structure compared with the samples of sour cream products with citrus fiber. The water-holding capacity of a clot of sour cream product was determined by the centrifuging method. It has been determined that sour cream products have a greater water-holding capacity compared with sour cream. The antioxidant capacity of wheat fiber samples has been determined by the amperometric method.

References
1. Pirogova EN, Topnikova EV, Gubina IV. Pishhevye volokna "Citri-Faj" dlya spredov ponizhennoj zhirnosti [Dietary fiber "Citri-Fi" for low fat spreads]. Molochnaya promyshlennost` [Dairy industry]. 2017. No. 9. P. 63-64 (In Russ.).
2. Tvorogova AA, Konovalova TV, Gurskij IA, Bazalij VN, Avramova SV. Osobennosti primeneniya pishhevykh volokon SENSEFI v proizvodstve morozhenogo plombir [Features of the use of SENSEFI dietary fiber in the production of ice cream]. Pishhevaya promyshlennost` [Food industry]. 2016. No. 10. P. 34-36 (In Russ.).
3. Belozerova MS, Evstigneeva TN, Grigor`eva AA. Razrabotka sostava i texnologii molochnogo deserta s morkovnoj kletchatkoj [Development of composition and technology of dairy dessert with carrot fiber]. Vestnik VGUIT [Proceedings of the Voronezh State University of Engineering Technologies]. 2016. No. 2. P. 140-147 (In Russ.) https: //doi.org/10.20914/2310 1202 2016 2 140 147.
4. Bannikova AV. Novye tekhnologicheskie resheniya po sozdaniyu jogurtov s pishhevymi voloknami [New Technological Solutions for Creating Dietary Fiber Yoghurts]. Technika i tekhnologiya pischhevykh proizvodstv [Technique and technology of food production]. 2014. No. 3. P. 5-10 (In Russ.).
5. Zakharova LM, Lozmanova SS. Funkcionalnyj kislomolochnyj produkt s ekstraktom shipovnika i pishhevy`mi voloknami [Functional fermented milk product with rosehip extract and dietary fiber]. Molochnaya promyshlennost` [Dairy industry]. 2014. No. 4. P. 58 (In Russ.).
6. Faust EA, Osina TS. Biotexnologiya produktov iz syr`ya zhivotnogo proiskhozhdeniya: metodicheskie ukazaniya po vypolneniyu laboratornykh rabot dlya napravleniya podgotovki 240700.61 Biotexnologiya [Biotechnology of products from raw materials of animal origin: method. directions for the implementation of laboratory work for the direction of preparation 240700.61 Biotechnology]. FGBOU VO "Saratovskij GAU" [Saratov State Agrarian University]. 2016. 37 p. (In Russ.)
7. Golubeva LV, Dolmatova OI, Gubanova AA, Grebenkina AG. Izuchenie processa sinerezisa kislomolochnykh napitkov [The study of the process of syneresis of fermented milk drinks]. Pishhevaya promyshlennost` [Food industry]. 2015. No. 4. P. 42-43 (In Russ.).
Authors
Dolmatova Ol'ga I., Candidate of Technical Sciences,
Grebenschikov Andrey V., Candidate of Veterinary Sciences,
Doshina Anastasia V.
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, Russia, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Ivanova V.N., Lukin N.D., Seregin S.N. Potential growth of food complex in the context of national projects

P. 28-34 Key words
national projects, knowledge economy, innovation development, population welfare improvement

Abstract
Implementation of national projects requires a lot to be done for a short period, from institutional changes aimed at protecting private property and innovative development to carrying out structural reforms. The key challenge of all these transformations is to improve the well-being of the people, improve demographics and increase life expectancy. Only by measuring the actions of the State with the solution of these problems we can be sure that the mechanisms of public coordination among all participants of this large-scale project will ensure the achievement of the targets. In the long term, economic growth can be achieved only through advanced investments to human capital, science, education, modern technologies, infrastructure, all of that forms the knowledge economy. To achieve these objectives, it is necessary to develop mechanisms of public coordination, to introduce indicative planning at all levels of government. For the sustainable development of the Agrarian and Industrial Complex, there are the following eight key national projects, i.e. "Demography", "Science", "Health care", "Ecology", "Education", "Digital economy", "International cooperation and export", "Culture". These are those national projects that will have a greater impact on the development of Russia's food complex. The emerging contradictions in the system of national projects implementation show weak coordination by state authorities, among all participants of the federal and regional level, the connection of the state and business interests in achieving the common goal.

References
1. Aganbegyan AG. Kak Rossii izbezhat' stagnacii? [How can Russia avoid stagnation?]. Volnaya ekonomika [The freelance economy]. 2019. No. 11. P. 28-32 (In Russ.).
2. Tirol' ZH. Gosudarstvo ne dolzhno byt' igrokom na rynke [The state should not be a player in the marke]. Volnaya ekonomika [The freelance economy]. 2019. No. 11. P. 40-45 (In Russ.).
3. Klepach AN. Rossijskaya ekonomika: trudnyj put' vverh [Russian economy: the hard way up]. Trudy VEO [Works VEO]. Moscow. 2018. T. 214. No. 6. P. 128-199 (In Russ.).
4. Bodrunov SD. Plan i rynok: perspektivy integracii [Plan and market: prospects for integration]. Trudy VEO [Works VEO]. Moscow. 2019. T. 216. No. 2. P. 190-203 (In Russ.).
5. Bodrunov SD. Nacional'nye proekty i social'naya politika [National projects and social policy]. Trudy VEO [Works VEO]. Moscow. 2019. T. 217. No. 3. P. 40-49 (In Russ.).
6. Ivanov VV. Problemy organizacii nauchnyh issledovanij v Rossii [Problems of organization of scientific research in Russia]. Trudy VEO [Works VEO]. Moscow. 2019. T. 217. No. 3. P. 72-76 (In Russ.)
7. Vishnevskij AG. Demografiya v nacional'nyh proektah: kak opredelit' prioritety [Demographics in national projects: how to prioritize]. Trudy VEO [Works VEO]. Moscow. 2019. T. 217. No. 3. P. 100-119 (In Russ.)
8. Doklad o cifrovoj ekonomike OON (obzor) [A report on the digital economy of the United Nations (overview)]. Zheneva, 2019 (UNCTAD/DER/2019 Overview).
9. Ukaz Prezidenta RF ot 1 dekabrya 2016 g. ¹ 642 [The decree of the President of the Russian Federation from December 1, 2016 No. 642]. "O Strategii nauchno-tekhnologicheskogo razvitiya Rossijskoj Federacii" [On the Strategy of scientific and technological development of the Russian Federation] (In Russ.).
10. Ukaz Prezidenta RF ot 7 maya 2018 g. ¹ 204 [The decree of the President of the Russian Federation from may 7, 2018 No. 204]. "O nacional'nyh celyah i strategicheskih zadachah razvitiya Rossijskoj Federacii na period do 2024 goda" [ On the national goals and strategic objectives of the development of the Russian Federation for the period up to 2024] (In Russ.).
11. Piketti T. Kapital v XXI veke [Capital in the XXI century]. Moscow: Ad Marginem Press, 2016. 592 p. (in Russ.)
12. Ivanova VN, Seregin SN. Eksport produkcii APK: resursy i vozmozhnye dostizheniya celevyh pokazatelej proekta [The export of agricultural products: resources and achievement of target indicators of the project]. Pererabotka moloka [Milk processing]. 2019. No. 8 (238). P. 60-63 (In Russ.).
13. Kolonchin KV, Seregin SN, Sysoev GV. Resursnyj i nauchno-tekhnicheskij potencial v dinamike ekonomicheskogo rosta prodovol'stvennogo kompleksa Rossii [Resource and scientific and technical potential in the dynamics of economic growth of the food complex of Russia]. Ekonomika selskohozyajstvennyh i pererabatyvayushchih predpriyatij [Economy of agricultural and processing enterprises]. 2019. No. 8. P. 21-34 (In Russ.).
14. Ershov MV. Desyat' let posle global'nogo krizisa: riski i perspektivy [Ten years after the global crisis: risks and prospects]. Voprosy ekonomiki [Economic issue]. 2019. No. 1. P. 37-53 (In Russ.).
15. Mau VA. Nacional'nye celi i model' ekonomicheskogo rosta: novoe v social'no-ekonomicheskoj politike Rossii v 2018-2019 gg. [National goals and economic growth model: new in Russia's social and economic policy in 2018-2019]. Voprosy ekonomiki [Economic issue]. 2019. No. 3. P. 5-28 (In Russ.).
16. Orlova NV, Lavrova NA. Potencial'nyj rost kak otrazhenie perspektiv rossijskoj ekonomiki [Potential growth as a reflection of the prospects of the Russian economy]. Voprosy ekonomiki [Economic issue]. 2019. No. 4. P. 5-20 (In Russ.).
17. Goland YM. Perspektivnoe planirovanie pri NEPE [Long-term planning at NEP]. Voprosy ekonomiki [Economic issue]. 2019. No. 5. P. 149-159 (In Russ.).
Authors
Ivanova Valentina N., Doctor of Economic Sciences, Professor
K.G. Razumovsky Moscow State University of Technologies and Management,
73, Zemlyanoy Val str., Moscow, 109004
Lukin Nikolay D., Doctor of Technical Sciences
All-Russian Research Institute of Starch Products - Branch of the Federal Scientific Center for Food Systems V.?M. Gorbatov RAS,
11, Nekrasov str., Kraskovo, Lyuberetskiy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.
Seregin Sergey N., Doctor of Economic Sciences, Professor
Federal Research Center V.M. Gorbatov RAS, 26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kolonchin K.V.The state, problems and prospects of development of the fishing fleet of Russia. Part I

P. 35-39 Key words
public-private partnership, investment policy, modernization of the industrial processing base, research fleet, renewal, fishing fleet, modern infrastructure

Abstract
The state of the main production assets of the fishing fleet, port infrastructure and processing plants is characterized by a high degree of moral and physical wear, which constrains the further development of the entire fisheries complex, preventing the extraction of water biological resources of all types in the inland seas, not to mention the open Convention areas of the world 's oceans. The change in the current situation requires a fundamental change in the investment policy of the construction of new modern trawlers, scientific vessels and research works in various open parts of the World Ocean, the renewal of infrastructure and logistics facilities, the creation of modern processing onshore industries with a high degree of product diversification. The State will decide to change the situation in the context of the provisions application in the Federal Law No. 349 of 3 July 2016 "On Amendments to the Federal Law" On Fisheries and Conservation of Aquatic Biological Resources", which provides for the introduction of investment quotas. The Law revises the system of quotas for the catch of aquatic biological resources for industrial and coastal fisheries. Pursuant to this law, the State applies an instrument of investment quotas, under which a Russian company and a shipyard enter into a transaction involving the allocation by the State of a certain amount of water biological resources, and the fishing company, at its own expense, undertakes to build a ship at the Russian shipyard. The list of types of water biological resources in certain catch areas, requirements to investment objects and investment projects, the procedure for security's calculation is approved by the Government of the Russian Federation, it also establishes the procedure for submission of applications, for selection of investment projects and for allocation of the "investment quota".

References
1. Spravochnik "Rossiya v zifrakh". 2018: kratkyi statisticheskyi sbornik. [Handbook "Russia in Number". 2018: short statistical collection, cited 2018 Dec].
2. Gosudarstvennaya programma Rossiyskoy Federatsii "Razvitie rybokhoziaystvennogo complexa" [State programme of the Russian Federation "Development of fisheries complex"]. Available from http://fish.gov.ru/otraslevaya-deyatelnost/ekonomika-otrasli/gosprogramma-razvitiya-rybokhozyajstvennogo-kompleksa
3. Informatsionnie materialy Rossrybolovstva [Information materials of Federal Fisheries Agency]. Available from http://fish.gov.ru
4. Informatsionnie materialy Ob'edinennoy sudostroitelnoy korporazii [Information materials of the United Shipbuilding Corporation]. Available from http://aoosk.ru
5. Informatsionnie materialy parlamentskikh slushaniy Komiteta Gosudarstvennoy Dumy po agrarnym voprosam [Information materials of the the State Duma Committee on Agrarian Issues parliamentary hearings dated 23.05. 2018, cited 2018 Dec 12]. Available from http://komitet2-20.km.duma.gov.ru?/Parlamentskie-slushaniya/item/17785898/
6. Informatsionnie materialy Vremennoy komissii Soveta Federatzsii po zakonodatelnomu obespecheniyrazvitiya tekhniko-teknologicheskoy bazy agropromyshlennogo komplexa Rossiyskoy Federatsii po voprosam "Sovremennoe sudostroenie v rybokhoziaystvennom complexe Rossiyskoy Federatsii: problemy i perspektivy" [Information materials of the the Federation Council Provisional Commission on legislative support for the technical and technological base development at the Agro-Industrial Complex of the Russian Federation on issues "Modern shipbuilding in the fisheries complex of the Russian Federation: problems and prospects", cited 2019 Apr 18]. Available from http://council.gov.ru/structure/commissions/iccf_deveng/
7. Yasnov U. Saira nas yescho l'ubit, no mozhet I upl'yt' [Saira still loves us, but can also swim]. Novosti rybolovstva [Fishnews]. 2019. No. 1 (54) (In Russ.).
Authors
Kolonchin Kirill V., Candidate of Economic Sciences
Russian Federal Research Institute of Fisheries and Oceanography,
17, Verkhnaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.



Polozova A.N., Khorev A.I., Nuzhdin R.V., M.M. Pukhova M.M., Ponomareva N.I.Business analysis of the tax solvency of processing organizations. Part 4. Milk processing

P. 40-44 Key words
business analysis, tax solvency, dairy processing, procedure of indication, tax liabilities, key indicators

Abstract
One of the significant elements of the tax management system of food production organizations is a business analysis of the tax solvency. As part of the procedural support of business analytical processes, the main place is occupied by a methodological basis. However, modern methodological approaches underestimate the advantages of indication. The author uses their own algorithm that analyzes five parameters: assessment of environmental parameters and conditions, evaluation of economic performance, assessment of tax liabilities, assessment of tax liability deviations, and assessment of key indicators of the level of tax solvency. The developed algorithm involves an inductive methodological approach, which provides for the sequence of procedures according to the principle: "from general to key particular". The assessment of the tax solvency level of five milk processing organizations of the Voronezh region for 2015-2017 is made. At the first stage, factors and conditions of the external and internal environment, of a positive and negative nature, that contribute to or impede the organizations to properly fulfill their tax obligations are identified. At the second stage, natural, value, financial, and productive indicators are analyzed in terms of their magnitude and vector of change. Identified organizations that are dominated by intensive factors of development, and organizations that give preference to extensive measures in the use of resource potential. The assessment of key indicators of the level of tax solvency with the aim of increasing the objectivity of the summarizing conclusions. Some shortcomings in the economic activity of milk processing organizations, caused by a more significant influence of environmental factors, are stated. As a result, the level of tax burden in organizations significantly deviated from the normative for the worse. To eliminate negative deviations, it is necessary not only to mobilize internal organizational capabilities, but also to change the tax burden standards themselves. The use of a proven algorithm in the practice of tax management of food production will provide an opportunity to make proactive decisions to ensure its tax soundness at the required level and at the same time ensure compliance with fiscal state interests.

References
1. Vlasova MS, Pogostinskaja NN, Vasil'ev SA. Nalogovyj risk i ustojchivost' [Tax risk and sustainability]. Izvestija Jugo-Zapadnogo gosudarstvennogo universiteta. Serija "Ekonomika. Sociologija. Menedzhment" [Bulletin of the South-West State University. Series Economics. Sociology. Management]. 2015. No. 4. P. 55-65.
2. Galkina EV. Associativnye pravila v biznes-analize i kontrole [Associative rules in business analysis and control]. Rossijskoe predprinimatel'stvo [Russian Entrepreneurship]. 2013. No. 9. P. 11-117.
3. Korostelkina IA. Metodika raschjota nalogovoj nagruzki jekonomicheskih sub#ektov [Methodology for calculating the tax burden of economic entities]. Mezhdunarodnyj bukhgalterskij uchjot [International Accounting]. 2014. No. 32 (326). P. 41-51.
4. Nalogovaja bezopasnost' [Jelektronnyj resurs] [Tax security]. URL: http://areopag2002.ru/nalogovaya-bezopasnost (Accessed 10.06.2019).
5. Popova LV, Konkina TA. Formirovanie informacionno-analiticheskogo obespechenija audita nalogooblozhenija [Formation of information and analytical support of the tax audit]. Upravlencheskij uchjot [Management accounting]. 2016. No. 7. P. 93-100.
6. Sal'kova OS. Nalogovaja nagruzka i rezervy nalogovoj optimizacii [The tax burden and reserves of tax optimization]. Finansy [Finance]. 2015. No. 10. P. 37-41.
7. Tusheva OA. Osnovy formirovanija nalogovoj kul'tury [Fundamentals of the formation of tax culture]. Audit i final'nyj analiz [Audit and final analysis]. 2013. No. 5. P. 12-15.
Authors
Polozova Anna Nikolaevna, Doctor of Economic Sciences, Professor
EkoNiva-Technika LLC-holding,
33À, Fridrich Engels str., Voronezh, Russia, 394004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Khorev Alexander I.,Doctor of Economic Sciences, Professor;
Nuzhdin Roman V., Candidate of Economic Sciences;
Pukhova Marina M., Candidate of Economic Sciences;
Ponomareva Natalia I., Candidate of Economic Sciences
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, Russia, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Gritsenko G.M., Chernyakov M.K., Chernyakova M.M., Chernyakova I.A. Principles of state regulation of digitalization of the dairy industry

P. 45-49 Key words
milk, dairy industry, regulation, digital economy, principle

Abstract
The dairy branch represents the set of the interacting spheres of manufacturing, processing and selling, and its target is to provide the population with qualitative milk and dairy products, and manufacturers - with the stable income. Taking into account transition of agro-industrial complex to digital economy as the main tool of transformation it is advisable to use the state regulation which is treated in the article as real time economic influence of authorities to the infrastructure of agro-industrial complex with the use of digital support of manufacturing, processing and selling of milk and dairy products. The objective of this research work was the development of principles of state regulation of digitalization of dairy branch, while the target is the preparation of offers on the perspective directions of development in the dairy branch. Development of dairy branch was investigated on the basis of the analysis, monographic and abstract and logical methods. State regulation of the dairy branch has perspective character and possesses the wide horizons. The purpose is the communication between the digital future and traditional present times. Things performed today define what will occur in the future and today's actions are defined depending on the objectives set for the future. The inter-consistency of purposes has both static and dynamic character that it is necessary to take into account at designing and realization of the studied system. Perhaps, in the process of digitalization of the state regulation system for dairy branch it will be required to refuse some stated principles or to amend them with other ones. However the considered principles which are interdependent from each other and combined use of which is carried out in practice, can become the guarantee of effective management of the dairy branch with utilization of potential opportunities of digital economy and taking into account of possible risks.

References
1. Chernjakovà MK, Chernjakov MM. Regulirovanie cifrovoj ekonomiki sel'skogo hozjajstva: monografija pod redakciej M.K. Chernjakova. [Regulation of the digital economy of agriculture: monograph]. Novosibirsk: NGTU [Novosibirsk: NSTU Publishing House]. 2019. 262 p.
2. Chernjakov MK, Chernjakova MM, Razomasova EA, Arutjunjan NV. Innodiversifikacija. [Innodiversification]. Konkurentosposobnost' v global'nom mire: ekonomika, nauka, tehnologii. Vypusk [Competitiveness in the global world: economics, science, technology]. No. 6. 2016. P. 283-287.
3. Samsonjan RR. Perspektivy razvitija molochno-produktovogo podkompleksa Rossii v uslovijakh stanovlenija cifrovoj ekonomiki. IBR. 2018. No 2 (31). [Prospects for the development of the dairy and food sub-complex of Russia in the context of the digital economy // IBR]. URL: https://cyberleninka.ru/article/n/perspektivy-razvitiya-molochno-produktovogo-podkompleksa-rossii-v-usloviyah-stanovleniya-tsifrovoy-ekonomiki (data obrashhenija: 09.04.2019).
4. Ob utverzhdenii Prognoza nauchno-tehnologicheskogo razvitija APK RF na period do 2030: Prikaz Minsel'hoza RF ot 12.01.2017 ¹ 3. SPS Garant [On approval of the Forecast of scientific and technological development of the agro-industrial complex of the Russian Federation for the period up to 2030: Order of the Ministry of Agriculture of the Russian Federation of January 12. 2017 No. 3. ATP "Garant"]. URL: https://www.garant.ru/products/ipo/prime/doc/71499570/ (data obrashhenija: 09.04.2019).
5. Chernjakov MK, Chernjakova MM. Molochnaja industrija kak strategicheskoe napravlenie razvitija rynka prodovol'stvija [Dairy industry as strategic direction of development of the market of food]. Pischevaya promyshlennost' [Food industry]. 2018. No. 4. P. 33-37.
6. Chernyakov MK, Chernyakova MM, Akberov KC. Simulation design of manufacturing processes and production systems. Advances in Engineering Research. 018. Vol. 157: Actual issues of mechanical engineering. AIME 2018. Novosibirsk [Advances in Engineering Research. 018. Vol. 157. Actual issues of mechanical engineering. AIME 2018. Novosibirsk]. 2018. P. 124-128.
7. Nacional'nyj sojuz proizvoditelej moloka [National Union of Milk Producers]. URL: http://www.souzmoloko.ru/souzmoloko/ (data obrashhenija: 09.04.2019).
8. BusinesStat. URL: https://businesstat.ru/images/demo/dairy_products_russia_2018.pdf/ (data obrashhenija: 09.04.2019).
9. Badaljan M Je. Principy formirovanija sistemy gosudarstvennogo regulirovanija sfery sel'skogo hozjajstva. Vestnik universiteta [Bulletin of University]. 2013. No 21. P. 8-15.
10. Chernyakov MK, Chernyakova MM. Technological Risks of the Digital Economy. Journal of Corporate Finance Research. 2018. Vol. 12. No 4. P. 99-109. www. cfjournal.hse.ru ISSN 2073-0438.
Authors
Gritsenko Galina M., Doctor of Economic Sciences, Professor
Siberian Federal Scientific center of agrobiotechnology the Russian Academy of Sciences,
6, Stroiteley avenue, Barnaul, 656015
Chernyakov Mikhail K., Doctor of Economic Sciences, Professor
Novosibirsk State Technical University,
20, K. Marx avenue, Novosibirsk, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chernyakova Maria M., Candidate of Economic Sciences
Institute of management - Branch of the Russian Presidential Academy of National Economy and Public Administration,
6, Nizhegorodskaya str., Novosibirsk, 630102, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chernyakova Irina A.
Novosibirsk State Technical University (NSTU),
20, K. Marx avenue, Novosibirsk, 630073,
Institute of Management - Branch of the Russian Presidential Academy of National Economy and Public Administration,
6, Nizhegorodskaya str., Novosibirsk, 630102, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zolotin A.Yu., Simonenko S.V., Antipova T.A., Felik S.V., Simonenko E.S., Sedova A.E. Food development methodology

P. 50-55 Key words
methodology, food product, organoleptic perception, operation algorithm

Abstract
A prerequisite for food products efficiency is structuring their development process. The development structure may be reflected in the methodology. The purpose of this paper is to formalize the results of research related to the development of food products in the form of methodology in terms of its practical application. The fundamental point of the research is the issue of terminology; therefore, the paper gives definitions of the basic concepts: "food product", "product nutritional value", "food product consumer value", "organoleptic perception", "nutrient", "food product (formulation) component", "food product composition", "food product ingredient", "food product formulation". The methodology algorithm is a sequence of operations performed during product development. The operations are defined as: the choice of development object; documenting the initial requirements for the development object (product); retrieving information and analyzing materials for product development, that are equivalent to those stated in the initial requirements; documenting the technical specifications for product development; developing the product composition; developing the product formulation; developing the method to obtain experimental samples; adjusting the product composition, formulation, and method; creating experimental product samples with adjusted composition and formulation developed using the adjusted method; approbation of experimental product samples with adjusted composition and formulation developed using the adjusted method; developing the product manufacturing method; developing regulatory documents for the product; registering the regulatory documents. For each of the above operations, we provide recommendations for their practical implementation. The developed methodology is proposed as a document for practical use in the development of food products, whereas the given recommendations shall be considered as basic ones, which does not preclude their possible adjustment.

References
1. Zolotin AYu, Simonenko SV, Shahaylo NA, Antipova TA, Felik SV. Voprosy terminologii pri issledovanii organolepicheskogo vospriyatiya pishchevykh produktov [Terminology issues in the study of organoleptic perception of food]. Pischchevaya promyshlennost' [Food industry]. Moscow, 2017. No 12. P. 35-37.
2. Zolotin AYu, Simonenko SV, Felik SV, Antipova TA, Simonenko ES. Shest' kontseptual'nykh momentov v issledovanii organolepticheskogo vospriyatiya [Six conceptual points in the study of organoleptic perception]. Mezhdunarodny zhurnal prikladnykh i fundamental'nykh issledovaniy [International Journal of applied and basic research]. Moscow, 2018. No 8. P. 79-84.
3. Zolotin AYu, Felik SV, Antipova TA, Shahaylo NA. Nekotorye rezul'taty issledovaniya vliyaniya tekstury produkta na ego organolepticheskoe vospriyatie [Some results of the study of the effect of the texture of the product on its organoleptic perception]. Mezhdunarodnaya nauchno-prakticheskaya konferentsiya, posvyashchennaya pamyati V.?M. Gorbatova. Moscow, 2016. No 1. P. 128-129.
4. Zolotin AYu, Simonenko SV, Felik SV, Antipova TA, Simonenko ES. Nekotorye osobennosti korrelyatsii zapakha pishchevogo produkta s organolepticheskim vospriyatiem [Some peculiarities of food product odor correlation with organoleptic perception]. Mezhdunarodny zhurnal prikladnykh i fundamental'nykh issledovaniy. [International Journal of applied and basic research]. Moscow, 2017. No 11 (2). P. 179-183.
5. Zolotin AYu, Simonenko SV, Felik SV, Antipova TA, Vaynerman ES. Nekotorye osobennosti korrelyatsii tsveta s organolepticheskim vospriyatiem pishchevogo produkta [Some features of color correlation with the organoleptic perception of food]. Pishchevaya promyshlennost'. [Food industry]. Moscow, 2018. No 4. P. 56-61.
6. Zolotin AYu, Simonenko ES, Sedova AE, Felik SV. Svyaz' konsistentsii i organolepticheskogo vospriyatiya produkta [Relationship consistency and sensory perception of the produc]. Sbornik trudov kongressa "Fundamental'nye i prikladnye aspekty nutritsiologii i dietologii. Lechebnoe, profilakticheskoe i sportivnoe pitanie". Moscow, 2018.
7. Zolotin AYu, Simonenko SV, Vaynerman ES. Korrelyatsiya organolepticheskogo vospriyatiya i sostava pishchevogo produkta [Correlation of sensory perception and composition of the food product]. Mezhdunarodny zhurnal prikladnykh i fundamental'nykh issledovaniy. [International Journal of applied and basic research]. Moscow, 2018. No 11. P. 21-27.
Authors
Zolotin Alexander Yu., Candidate of Technical Sciences,
Simonenko Sergey V., Doctor of Technical Sciences,
Antipova Tatyana A., Doctor of Biological Sciences,
Felik Svetlana V., Candidate of Biological Sciences,
Simonenko Elena S.,
Sedova Anastasia E.
Scientific Research Institute of Baby Food - Branch of FITS Nutrition, Biotechnology and Food Safety,
48, Moskovskaya str., Istra, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW MATERIALS AND ADDITIVES

Plotnikova I.V., Magomedov G.O., Polyanskij Ê.Ê., Magomedov Ì.G., Plotnikov V.E.Milk sugar - a promising product for biscuits low sweets

P. 56-59 Key words
milk sugar, sugar cookies, emulsion, dough, quality, nutritional value

Abstract
The main problem associated with the consumption of food products is the reduction in the products of sweetness, the content of easily digestible carbohydrates, caloric content. One solution to this problem is the use of milk sugar (lactose) in the formulation of sugar cookies. Lactose is almost completely absorbed by the body by 99.7 %, lactose consumption does not lead to a significant increase in blood sugar levels, but provides the body with energy for a long time. Lactose has a low sweetness - 4 times less than sucrose, its glycemic index is less than 14 units, caloric content - 22 kcal. The rheological characteristics of the emulsion to obtain a sugar test were investigated. With the introduction of lactose into the formulation, the effective viscosity of the emulsion will explode. The dough for sugar cookies was prepared in a laboratory mixing and forming unit, for the process of structure formation of the test, a method for measuring the power of the drive unit was used. With the addition of lactose drive power and specific work of the installation, the duration of mixing increases. Based on the results obtained, it is advisable to use lactose as a sugar substitute in an amount of up to 60 % (by weight of sugar on dry matter), while increasing the wetness, fragility and porosity of the cookie, reducing the density and strength, improving the taste properties, changing the color of the surface of the cookie to a bright Golden color. Further increase in lactose leads to difficulties in the formation of the test. The use of lactose has expanded the range of biscuits reduced sweetness, sugar content, caloric content, improve its quality and nutritional value.

References
1. Berri D. Perspektivy primeneniya molochnyh ingredientov [Prospects for the use of dairy ingredients]. Konditerskoe i hlebopekarnoe proizvodstvo [Confectionery and bakery]. 2010. No. 9. P. 6-7 (In Russ.).
2. Zolotoreva MS, Volodin DN, Topalov VK, Chablin BV. Perspektivnye ingredienty na osnove vtorichnyh molochnyh resursov [Promising ingredients based on secondary dairy resources]. Molochnaya promyshlennost' [Dairy industry]. 2016. No. 2. P. 27 (In Russ.).
3. Merzlikina AA, Polyanskij KK, Pronina OV, Belkova MD. Hydrolyzed Lactose-Based Whey Beverages. Molochnaya promyshlennost' [Dairy industry]. 2019. No. 3. P. 43-44. DOI: https: //doi.org/10.31515/1019 8946 2019 3 41 42.
4. Sinel'nikov BM, Hramcov AG, Evdokimov IA, et al. Laktoza i ee proizvodnye [Lactose and its derivatives]. St. Petersburg: Professiia, 2007. 768 p. (In Russ.)
5. Magomedov GO, Olejnikova AYà, Plotnikova IV, Shevyakova TA, Kireev DG. Sostav vafel'nyh listov [Composition of wafer sheets]. Russia patent RU 2305942. 2007.
6. Magomedov GO, Plotnikova IV, Shevyakova TA. Tekhnologii produktov pitaniya iz rastitel'nogo syr'ya: muchnye konditerskie izdeliya. Laboratornyj praktikum [Technology of food products from plant materials: flour confectionery. Laboratory practice]. Voronezh: VGUIT, 2018. 148 p. (In Russ.)
7. Bouzas J. Whey products and lactose in confectionery applications. Applications Monograph. Confectionery [Serial on the Internet], 1999 (in USA).
Authors
Plotnikova Inessa V., Candidate of Technical Sciences,
Magomedov Gazibeg O., Doctor of Technical Sciences, Professor,
Polyanskij Konstantin K., Doctor of Technical Sciences, Professor,
Magomedov Magomed G., Doctor of Technical Sciences, Professor,
Plotnikov Viktor E.
Voronezh University of Engineering Technologies,
19, Revolution avenue, Voronezh, Russia, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Tarashkevich E.Y., Palagina M.V., Cherevach E.I., Fischenko E.S., Bobchenko V.I. Development of the recycling of soy sauces using extracts from plant raw materials of the Far Eastern region

P. 60-63 Key words
soy sauces, compounding, plant raw materials, Eleutherococcus senticosus, Acanthopanax sessiliflorus, Aralia elata

Abstract
Soy sauces are widely used in the preparation of various dishes, improve and enhance their taste in the present. Study on developing recipes soy sauces using vegetative raw material of the Far East region. Eleutherococcus senticosus, Aralia elata, Acanthopanax sessiliflorus extracts were used. This can contribute to improving the nutritional value of sauces, giving adaptogenic properties and new organoleptic characteristics of sauces. An experimental study consisted of the analysis of raw materials, the development of the formulation of raw soy sauces and soy sauces with the addition of extracts from Far Eastern plants. There was evaluated quality received new sauces. To obtain soy sauces, the main types of raw materials were justified, selected and investigated. These are Hodson soybean seeds and Primorskaya-50 wheat seeds. A mixture of soybeans and wheat was poured with a solution of sodium chloride at a concentration of 19%. Further, the moldy mushrooms Aspergillus oryzae fermented this mixture for 21 weeks. Aqueous-alcoholic extracts obtained from the stalks of Eleutherococcus with a 1: 1 ratio of water to alcohol were added to the raw soy sauce; or from the stems of Acanthopanax (4:6); or from the branches of Aralia (3: 7). Based on experiment and in terms of organoleptic analysis the best characteristics of the specimens have been marked with an extract eleuterokocca 2.25 % or Aralia - 3 %, or akantopanaksa - 3 %. Soy sauces have decent articles. Developed regulatory documentation. This is the "Soy sauce "Taste of health", STO 0060797134-002-2014. Shelf life of new sauces is installed. It has 12 months at temperatures from 10 to 25 °C.

References
1. Natural'no svarennyj soevyj sous. Oficial'naya stranica kompanii "Kikkoman". Elektronnyj resurs. [Naturally cooked soy sauce. Official page of the Kikkoman company. [Electronic resource] Rezhim dostupa URL http://www. kikkoman.ru?/ ?pokupateli / ?produkty?/naturalno-svarennyi-soevyi-sous?/, 2018. (Data obshcheniya 15.03.2019)
2. Tagil'cev Yu G. Nedrevesnye lesnye resursy: pishchevye, lekarstvennye, plodovo-yagodnye, tekhnicheskie. [Non-timber forest resources: food, medicinal, fruit, technical]. Habarovsk: Pacific State Economic university, 2014. 127 p.
3. Palagina MV, Prihod'ko Yu V. Ispol'zovanie dal'nevostochnyh dikorosov i gidrobiontov v produktah funkcional'nogo naznacheniya: monografiya. [Òhe use of Far Eastern wild plants and aquatic organisms in functional products: monograph]. Vladivostok: Pacific State Economic university, 2009. 216 p.
4. Palagina MV, Fishchenko ÅS. Dal'nevostochnye rastitel'nye resursy v tekhnologiyah funkcional'nyh pishchevyh resursov natural'nogo brozheniya: monografiya. [Far Eastern plant resources in the technologies of functional food resources of natural fermentation: monograph]. Moscow.: Pero, 2016. 100 p.
5. Smertina ÅS, Fedyanina LN, Zinatullina KF, Lyah VA. Otsenka vozmozhnosti primeneniya rastitel'nogo adaptogena v kachestve funkcional'nogo ingredienta dlya sozdaniya hleba lechebno-profilakticheskogo naznacheniya. [Evaluation of the possibility of using plant adaptogen as a functional ingredient for creating bread for therapeutic purposes]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Engineering and technology of food productions]. 2014. No. 2 (33). P. 88-92.
6. Palagina MV, Bogoutdinova AA. Primenenie ekstraktov aralii v proizvodstve novyh sortov piva bezalkogol'nogo. [The use of extracts of aralia in the production of new types of non-alcoholic beer]. Vestnik Tikhookeanskogo gosudarstvennogo ekonomicheskogo universiteta [Bulletin of Pacific State Economic university]. 2012. No. 2 (62). P. 122-126.
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8. 40 let ispolnilos' Primorskomu NII sel'skogo hozyajstva. Novosti Vladnews. Elektronnyj resurs. [Forty years old, the Primorsky Research Institute of Agriculture was celebrated. News Vladnews]. Rezhim dostupa URL https: //vladnews.ru/2016 07 18/91669/ispolnilos_primorskomu. (Data obrashcheniya 15.03.2019)
9. Gosudarstvennaya farmakopeya SSSR. Obschie metody analiza, lekarstvennoe rastitel'noe syr'e. [The State Pharmacopoeia of the USSR. General methods of analysis, medicinal plant materials]. 11 e izdanie. Moscow: Medicina, 1990. 400 p.
10. Palagina MV, Hristova Å Yu, Lihosherst MV, Nabokova AA. Issledovanie rynka soevogo sousa vo Vladivostoke. [Market research of soy sauce in Vladivostok]. Tovaroved prodovol'stvennikh tovarov [Food commodity Research]. No. 1. 2015. P. 26-30.
11. Tarashkevich, Å Yu, Palagina MV, CHerevach ÅI, Tekut'eva LA. Issledovanie potrebitel'skih predpochtenij soevyh sousov na rynke Vladivostoka. [The study of consumer preferences of soy sauces in the market of Vladivostok]. Tekhnologiya i tovarovedenie innovacionnyh pishchevyh produktov [Technology and innovative food commodity Research]. 2017. No. 4 (45). P. 107-113.
12. Serba ÅM, Polyakov VA, Overchenk MB, Rimareva LV, Pogorzhel'skaya NS, Ignatova NI, Rachkov KV, Mochalina P Yu. Biohimicheskie osobennosti micelial'noj biomassy gribov Aspergillus oryzae. [Biochemical characteristics of mycelial biomass of Aspergillus oryzae fungi]. Perspektivnye fermentnye preparaty i biotekhnologicheskie processy v tekhnologiyah produktov pitaniya i kormov VNIIPBT, pod redakciej VA Polyakova, LV Rimarevoj. [Promising enzyme preparations and biotechnological processes in the technology of food and feed VNIIIPBT edited by V.?A. Polyakova, L.?V. Rimareva]. 2016. P. 122-127.
13. Fishchenko ÅS, Palagina MV, Baturina AA, Tekut'eva LA, Zolotova VI. Razrabotka receptury alkogol'nyh napitkov s ispol'zovaniem ekstraktov iz rastitel'nogo syr'ya Dal'nevostochnogo regiona. [Development of alcoholic beverages recipes using extracts from plant materials of the Far Eastern region]. Pivo i napitki [Beer and drinks]. 2018. ¹ 3. P. 68-71.
Authors
Tarashkevich Elena Yu., graduate student,
Palagina Marina V., Doctor of Biological Sciences, Professor,
Cherevach Elena I., Candidate of Technical Sciences,
Fishchenko Evgeniya S., Candidate of Technical Sciences,
Bobchenko Victoriya I., Candidate of Technical Sciences
Far Eastern Federal University, School of Economics and Management,
690922, Russia, Primorsky Krai, Fr. Russian, Ajax 10, FEFU campus, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Kondratyev N.B., Savenkova T.V., Rudenko O.S., Osipov M.V., Belova I.A.On the question of estimating the rate of water transfer processes in raw gingerbread manners for managing their safety

P. 64-67 Key words
confectionery, gingerbread, moisture transfer, mass fraction of moisture, water activity, microbiological indicators, shelf life

Abstract
Raw gingerbread with fruit filling refers to flour confectionery with intermediate moisture, which is characterized by a high risk of microbiological damage during storage. Prediction of damage to such products is based on the results of studies of moisture transfer processes between parts of the whole product. It was established that the rate of moisture migration from the product into the environment is not constant and varies from + 3.5 to -5.0 % per week. During the storage of gingerbread, water activity increases as a result of starch degradation, the amount of "free" moisture increases. With increasing film thickness, the rate of moisture migration into the environment decreases, and the relative humidity of the air inside the package increases, the water activity of the surface layer of the gingerbread remains at a level of more than 0.7. At the 10th week of storage, water activity reached a maximum and amounted to 0.82. The rate of change in the mass fraction of moisture in various parts of the gingerbread during storage varies from + 3.5 to -5.0 % per week. During 4 weeks of storage of raw gingerbread with a decrease in the mass fraction of moisture, the activity of water also decreases. At the same time, water activity remains at a high level of 0.71-0.74, sufficient for the development of mold. The risk of "moldiness" on the surface of the gingerbread increases substantially and depends on the initial microbiological contamination of the raw materials used to make the gingerbread. A significant increase in mold content was found from 0 CFU / g for the original gingerbread to 6?104 CFU / g at the 7th week of storage. The results can be used to predict the safety of confectionery with intermediate humidity.

References
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7. Lur'ye IS, Skokan LYe, Tsitovich AP. Tekhnokhimicheskiy i mikrobiologicheskiy kontrol' v konditerskom proizvodstve: Spravochnik [Technochemical and microbiological control in the confectionery industry: Reference]. Moscow: Koloss, 2003. 416 p. (In Russ.)
8. Kondrat'yev NB, Fedorko KV, Krylova EN, Pesterev MA, Osipov MV. K voprosu otsenki faktorov sokhrannosti pryanikov s fruktovoy nachinkoy [Gingerbread with Fruit Filling: Preservation Factor Assessment]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology]. 2019. T. 49. ¹ 3. P. 397-405 (In Russ.). DOI: https: //doi.org/10.21603/2074 9414 2019 3 397 405
Authors
Kondratyev Nikolay B., Doctor of Technical Sciences,
Savenkova Tatyana V., Doctor of Technical Sciences, Professor,
Rudenko Oxana S., Candidate of Technical Sciences,
Osipov Maxim V., Candidate of Technical Sciences,
Belova Irina A.
All-Russian Scientific Researce Institute of Confectionery Industry - Branch Federal Research Center for Food Systems V.?M. Gorbatov RAS,
20/3, Electrozavodskaya str., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Shelekhova N.V., Shelekhova T.M., Skvortsova L.I., Poltavskaya N.V. Extension analytical capabilities capillary electrophoresis for research alcoholic beverages

P. 68-71 Key words
safety, whiskey, identification, capillary electrophoresis, quality control, methods, alcoholic beverages

Abstract
In the control of the quality and safety of alcohol products, an extremely important and relevant area is the development of analytical techniques are extremely in demand both by manufacturing companies for routine analyzes and controlling authorities for monitoring.The aim of this study was to study the possibility of developing a method for determining the cationic composition of whiskey by capillary electrophoresis. For detection, a contactless conductometric detector with a detection limit of 10-7-10-9 mol /l was chosen. Model solutions were prepared at a mass concentration of 0,5-15,0 mg/dm3 of ammonium, potassium, calcium, magnesium, sodium. A buffer solution composition was selected, containing: histidine (HIS), 2-morpholinoethane sulfonic acid (MES), crown ether (18-Crown-6). Optimal operating parameters of electrophoretic separation were found: the length of the capillary 80 cm, the sample injected hydrodynamically, the sample injected for 15-25 sec., the sample inlet pressure 30 mbar, the voltage 20-30 kV, the analysis time 5-7 min. During a series of experiments, several versions of model solutions were tested and various electrolyte compositions were realized, and electrophoregrams of model solutions were obtained. The output sequence, retention time of the components are determined, the average retention time is calculated. It was found that the range of deviations of the output time of the components varies in the range of 0,02-0,05 min., the reproducibility of the retention time is not more 1%. As a result of the research, the technical possibility of differentiated identification of ammonium, potassium, calcium, sodium, magnesium in whiskey by means of capillary electrophoresis with conductometric detection was identified and experimentally confirmed. In the conditions found, a qualitative analysis of the whiskey, and electrophoregrams were obtained. The work on the development and improvement of this direction will be continued in several vectors. The proposed solution will expand the list of normalized physico-chemical parameters, which will help to identify falsification, as well as control the quality of alcoholic beverages at a new level.

References
1. Serba EM, Mochalina PY, Rimareva LV, Overchenko MB, Shelekhova NV, Ignatova NI, Kalinina AG. Issledovanie ionnogo sostava biomassy Aspergillus Oryzae-producenta gidroliticheskih fermentov [Study of ionic composition of biomass of Aspergillus Oryzae - producer of hydrolytic enzymes]. Mikologiya i fitopatologiya [Mycology and phytopathology]. 2019. No. 2. P. 95-100 (In Russ.).
2. Shelekhova NV, Rimareva LV. Issledovanie ionnogo sostava poluproduktov spirtovogo proizvodstva s ispol'zovaniem metodov kapillyarnogo elektroforeza [The study of ion composition of the intermediate products of alcohol production using the methods of capillary electrophoresis]. Proizvodstvo spirta i likerovodochnyh izdelij [Production of alcohol and alcoholic beverages]. 2012. No. 3. P. 25-27 (In Russ.).
3. Rimareva LV, Overchenko MB, Ignatova NI, Shelekhova NV, Serba EM, Krivova AY. Vliyanie fermentnyh kompleksov na metabolizm spirtovyh drozhzhej i nakoplenie ionov neorganicheskoj prirody v koncentrirovannom zernovom susle [The effect of enzyme complexes on the metabolism of alcoholic yeast and the accumulation of inorganic ions in concentrated grain wort]. Vestnik Rossijskoj sel'skohozyajstvennoj nauki [Bulletin of the Russian Agricultural Science]. 2016. No. 3. P. 28-31 (In Russ.).
4. Rimareva LV, Overchenko MB, Ignatova NI, Shelekhova NV, Serba EM, Krivova AY. Issledovanie vnutrikletochnogo ionnogo sostava biomassy drozhzhej Saccharomyces cerevisiae [Study of intracellular ionic composition of yeast biomass Saccharomyces cerevisiae]. Rossijskaya sel'skohozyajstvennaya nauka [Russian agricultural Science]. 2017. No. 1. P. 51-54 (In Russ.).
5. Shelekhova NV, Polyakov VA, Rimareva LV. Kapillyarnyj elektroforez - vysokoeffektivnyj analiticheskij metod issledovaniya sostava slozhnyh biologicheskih sred [Capillary electrophoresis-effective analytical method for studying the composition of complex biological medi]. Pivo i napitki [Beer and drinks]. 2017. No. 2. P. 34-38 (In Russ.).
6. Kamencev YS, Komarova NV, Korashennikov AA. Vozmozhnosti metoda kapillyarnogo elektroforeza dlya kontrolya kachestva pit'evyh, poverhnostnyh, stochnyh i tekhnologicheskih vod [Possibilities of capillary electrophoresis method for quality control of drinking, surface, wastewater and process water]. Ekvatek 2002 - tezisy doklada 5 go Mezhdunarodnogo kongressa [Ekvatek 2002 - abstracts of the report of the 5th international Congress]. Moscow, 2002. P. 608-610 (In Russ.).
7. Zaharova MV, Il'ina IA, Lifar' GV, Yakuba YF. Metodika opredeleniya massovoj koncentracii vinnoj, yablochnoj, yantarnoj, limonnoj kislot s primeneniem kapillyarnogo elektroforeza [Method of determining the mass concentration of tartaric, malic, succinic, citric acids using capillary electrophoresis]. Metodicheskoe i analiticheskoe obespechenie issledovanij po sadovodstvu [Methodological and analytical support of research on horticulture]. Krasnodar, 2010. P. 283-289 (In Russ.).
8. Shelekhova NV, Polyakov VA. Primenenie metodov kapillyarnogo elektroforeza v kontrole kachestva i bezopasnosti spirtnyh napitkov [Application of capillary electrophoresis method in quality control and safety of alcoholic beverages]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2015. No 11. P. 39-42.
9. Shelekhova NV, Poljakov VA. Sovershenstvovanie sistemy kontrolja tehnologicheskih processov proizvodstva spirtnyh napitkov [Improving the control system of technological processes for the production of alcoholic beverages]. Pivo i napitki [Beer and drinks]. 2017. No. 1. P. 34-36 (In Russ.).
10. Novikova IV, Agafonov GV, Jakovlev AN, Chusova AE. Tehnologicheskoe proektirovanie proizvodstva spirtnyh napitkov [Technological design for the production of alcoholic beverages]. Sankt-Peterburg: Lan', 2015. 384 p. (In Russ.)
11. Shelekhova NV, Poljakov VA. Kompleksnaya sistema kontrolya proizvodstva etilovogo spirta i spirtnyh napitkov [Complex control system of production of ethyl alcohol and alcoholic beverages]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2015. No. 12. P. 53-56 (In Russ.).
12. Markosov VA, Guguchkina TI, Ageeva NM, Yakuba YF. Primenenie kapillyarnogo elektroforeza dlya analiza vinodel'cheskoj produkcii [Application of capillary electrophoresis for the analysis wine]. Vinogradarstvo i vinodelie [Viticulture and winemaking]. 2007. No. 2. P. 23-25 (In Russ.).
13. Shelekhova NV. Sistema avtomatizirovannogo monitoringa kachestva i bezopasnosti alkogol'noj produkcii metodami kapillyarnogo elektroforeza [System of automated monitoring of quality and safety of alcoholic beverages by method of capillary electrophoresis]. Proizvodstvo spirta i likerovodochnyh izdelij [Production of alcohol and alcoholic beverages]. 2012. No. 4. P. 20-22 (In Russ.).
14. Shelekhova NV, Rimareva LV, Polyakov VA. Nauchnoe obespechenie kontrolya biotekhnologicheskih processov proizvodstva etilovogo spirta [Scientific support for the control of biotechnological processes of production of ethyl alcohol]. Pivo i napitki [Beer and drinks]. 2016. No. 1. P. 16-20 (In Russ.).
15. Rudakov OB, Nikitina SJ. Trendy v analiticheskom kontrole kachestva pit'evogo jetanola [Trends in analytical quality control of drinking ethanol]. Analitika i kontrol' [Analytics and control]. 2017. No. 3. P. 180-196 (In Russ.).
16. Shelekhova NV, Polyakov VA, Rimareva LV. Specializirovannyj programmnyj kompleks "Ñ2Í5ÎÍ-analitik" - innovacionnyj instrument avtomatizacii kontrolya kachestva i bezopasnosti alkogol'noj produkcii [ Specialized software complex "Ñ2Í5ÎÍ-analitik" is an innovative tool for automation of quality control and safety of alcoholic beverages]. Pishchevaya promyshlennost' [Food industry]. 2015. No. 9. P. 28-31 (In Russ.).
17. Shelekhova NV, Polyakov VA, Rimareva LV. Specializirovannye programmnye kompleksy v kontrole kachestva alkogol'noj produkcii [Specialized software systems in quality control of alcoholic beverages]. Pishchevaya promyshlennost' [Food industry]. 2017. No. 1. P. 50-52 (In Russ.).
Authors
Shelekhova Nataliya V., Doctor of Technical Sciences,
Shelekhova Tamara M., Candidate of Technical Sciences,
Skvortsova Lyubov' I.,
Poltavskaya Natalya V.
All-Russian Scientific Research Institute of Food Biotechnology - Branch of FITS Nutrition and Biotechnology,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Andreev N.E., Goldstein V.G., Nosovskaya L.P.; Adikaeva L.V., Zverev S.V.Study of air classification of sunflower, linseed and hemp oil cake

P. 72-75 Key words
air classification, oil cake, protein, dispersant, classifier

Abstract
Studies on pneumatic classification of crushed sunflower, linseed and hemp oil cake were carried out at an experimental facility at a circumferential speed of the classifier 15.3, 16.4 and 17.5 m/s at a circumferential speed of the disperser 78 m/s. It has been established that an increase in the peripheral velocity of the classifier leads to an increase in the mass of the "light" fraction. The change in the classifier's peripheral speed from 15.3 m/s to 17.5 m/s allowed to increase the yield of the light fraction of cannabis meal by 2.5 %, and flaxseed by 3.4 times. However, the mass fraction of the light fraction at a peripheral speed of 17.5 m/s was 8.2-8.5 % of the initial mass of the product used for air classification. The process of air classification of sunflower oil cake was much easier, which is associated with a smaller mass fraction of 1.07 % fat, hemp and flax oil cake. The results of dependence of the light fraction yield on the peripheral speed of the classifier during the processing of sunflower meal are similar to the results of air classification of flax and hemp cake (an increase in the peripheral speed of the classifier from 15.3 to 17.5 m/s provided an increase in the yield of the light fraction 2.3 times), but the weight light fraction sunflower oil cake was 18.5 %. The mass fraction of protein in the "light" fraction with an increase in the peripheral speed of the classifier to 17.5 m / s increased for sunflower meal by 4%, for flaxseed by 14.8 %, for hemp by 14.3 % compared to the original produc The mass fraction of fat in the light fractions of flaxseed and hemp cake with an increase in the peripheral speed of the classifier decreased to 1.5 %, and in the light fraction of sunflower oil cake increased by 1 % (Figure 5) compared to the original product. The decrease in the mass fraction of fat in the light fractions of flaxseed and hemp cake can be attributed to the loss of fat in the dispersant rotor. The absence of fat loss in the dispersant rotor during the pneumatic classification of sunflower meal leads to an increase in its mass fraction in the light fraction.

References
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7. Chernyshkov VV, Mishina O Yu, Voroncova ES. Sposoby uluchsheniya kachestva i ekologicheskoj bezopasnosti myasnogo syr'ya dlya produkcii obschestvennogo pitaniya [Ways to improve the quality and environmental safety of raw meat for catering products]. Izvestiya nizhnevolzhskogo agrouniversitetnogo kompleksa: nauka i vysshee obrazovanie. Sel'skohozyajstvennye nauki. 2017. No. 3 (47). P. 1-7.
8. Yanishevskij VP. Vliyanie urovnya mineral'nogo pitaniya l'na maslichnogo na pishchevuyu cennost' l'nyanogo zhmyha [The effect of mineral nutrition oil flax nutritional impact linen meal]. Kormoproizvodstvo [Feed production]. 2011. No. 11. P. 21-23.
9. Laudadio Vito, et al. Effect of feeding low-fiber fraction of air-classified sunflower (Helianthus annus L.) meal on laying hen productive performance and egg yolk cholesterol Poultry Science. 2014. V. 93. P. 2864-2869.
10. Vasilenko EV, Bolashenko TN, Kucherov EN. Osobennosti himicheskogo sostava, aminokislotnogo sostava belkov i zhirnokislotnogo - zhirov zhmyha l'nyanogo [Features of chemical composition, amino acid composition of proteins and fatty acid - fats of flax cake]. Aktualnye problemy razvitiya obshchestvennogo pitaniya i pishchevoj promyshlennosti. Materialy mezhdunarodnoj nauchno-prakticheskoj i nauchno-metodicheskoj konferencii. 2018. [Actual problems of public catering and food industry development. Materials of the international scientific-practical and scientific-methodical conference]. Belgorod: Belgorodskij universitet kooperacii, ekonomiki i prava [Belgorod University of cooperation, Economics and law]. 2018. P. 57-64.
11. Voronova NS, Berdina AN, Kudlaeva ES. Issledovanie himicheskogo sostava i funkcional'nyh svojstv belkovyh izolyatov, poluchennyh iz podsolnechnyh semyan i zhmyha [Investigation of chemical composition and functional properties of protein isolates obtained from sunflower seeds and oil cake]. Knyaginino: Nizhegorodskij gosudarstvennyj inzhenerno-ekonomicheskij institut [Nizhny Novgorod State Institute of Engineering and Economics]. Vestnik NGIEI [Bulletin of NGIEI]. 2012. No. 8 (15). P. 37-45.
12. Pahomov PM. Kolichestvo i kachestvo belka v produktah pererabotki l'nyanogo zhmyha [Quantity and quality of protein in flax meal processing products]. Izvestiya vysshih uchebnyh zavedenij. Pishchevaya tekhnologiya [News of higher educational institutions. Food technology]. 2006. No. 1. P. 27-30.
13. Beran M, et al. Pilot-scale production and application of microparticulated plant proteins. Journal of Nutrition & Food Sciences. 2018. V. 8. No. 1. P. 1-8.
14. Simonenkova AP, et al. Kompleksnaya ocenka konkurentnyh preimushchestv vzbitogo plavlennogo syrnogo produkta s ispol'zovaniem zhmyhov iz rastitel'nogo syr'ya. [Comprehensive assessment of the competitive advantages of whipped processed cheese product with the use of oil cakes from vegetable raw materials]. Saratov: Saratovskij gosudarstvennyj agrarnyj universitet im. N.?I. Vavilova. Agrarnyj nauchnyj zhurnal [Agrarian Scientific Journal]. 2017. No. 8. P. 56-60.
15. Egorova, E Yu, et al. Razrabotka novyh konditerskih izdelij s ispol'zovaniem netradicionnogo syr'ya [Development of new confectionery products using non-traditional raw materials]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Equipment and technology of food production]. 2014. No. 3. P. 31-38.
16. Bochkarev MS, Egorova E Yu. Kachestvo i potencial pishchevogo ispol'zovaniya zhmyhov maslichnogo syr'ya, pererabatyvaemogo v Altajskom krae [The quality and potential of food use of oil cake raw materials processed in the Altai territory]. Polzunovskij vestnik [Polzunovskii Herald]. 2015. V. 2. No. 4. P. 19-22.
17. Jozinovic A., et al. Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech Journal of Food Sciences (CJFS). 2017. V. 35. No. 6. P. 507-516.
18. Banjac V, ?olovi? R, Vukmirovi? ?, Sredanovic S. Protein enrichment of sunflower meal by air classification. Food and Feed Research. 2013. V. 40. No. 2. P. 77-83.
19. Andreev NR, at al. Izuchenie processa pnevmoklassifikacii gorohovoj muki na eksperimentalnoj ustanovke [Study of the process of air classification of pea flour on the Hranenie i pererabotka sel'hozsyr'ya]. Khranenie I pererabotka selkhozsyr'ya [Storage and processing of agricultural raw materials]. 2017. No. 11. P. 43-48 (In Russ).
Authors
Andreev Nikolay R., Doctor of Technical Sciences, Corresponding Member of RAS,
Goldstein Vladimir G., Ñandidate of Technical Sciences,
Nosovskay Lilia P.,
Adikaeva Larisa V.
All-Russian Research Institute of Starch Products - Branch of the Federal Science Center of Food Systems V.?M. Gorbatov RAS,
11, Nekrasov St., Kraskovo, Moscow region, 140051, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Zverev Sergey V., Doctor of Technical Sciences, Professor
All-Russian Scientific Research Institute of Grain and its Processing Products - Branch of the Federal Scientific Center of Food Systems V.?M. Gorbatov RAS,
11, Dmitrovskoe shosse, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it.



EQUIPMENT

Venger K.P., Stefanova V.A., Feskov O.A., Motin V.V.Equipment for fast freezing of food products using environmentally friendly cooling systems

P. 76-80 Key words
fast freezing, food products, nitrogen, air, expansion turbine, cold supply, safety

Abstract
The main direction of solving the problem of fast freezing of food products, determined by the speed of the process, is to reduce the temperature and speed of the cooling medium. In this regard, it has been proven that it is promising to use low-temperature, environmentally-friendly flow-through systems of cold supply with liquid nitrogen (-196 °C) and air from a turbo-refrigerator (-60 ? -120 °C). The flow system provides for single use of the refrigerant. The designs of the nitrogen freezing tunnel apparatus (NFTA) and the experimental model of the NFTA-30 apparatus are presented. Presents the results of research to reduce the consumption of liquid nitrogen in the device NFTA. In this regard, the prospect of using a vortex tube with its effect of separating a stream of gaseous nitrogen to produce liquefied nitrogen (-196.7 °C) on the cold side and gaseous at -174 °C on the conditionally hot side has been proven. The design of the nitrogen tunnel freezing apparatus with a vortex tube, for which the RF Patent was ob-tained, has been developed. With the use of an air chiller on the basis of a turboexpander, constructive solutions have been developed for an air-freezing tunneling apparatus (AFTA) and a rapid freezing apparatus for products in the fluidization layer. In these devices, the main advan-tage of the air machine is used - the simultaneous production of low temperatures and flow rates (5?25 m/s). The prospects of using the proposed equipment for quick freezing of food products, as well as in terms of environmental safety of used cold-supply systems, have been proved.

References
1. Venger KP, Kuzmina IA, Stefanova VA, Feskov OA. Bystroye zamorazhivaniye pishchevykh produktov s ispol'zovaniyem nizkotemperaturnoy ekologicheski bezopasnoy azotnoy sistemy khladosnabzheniya [Fast freezing of food using low-temperature environmentally friendly nitrogen cold supply system]. Moscow: Food industry. 2018. No. 8. P. 12-15.
2. Antonov AA, Venger KP. Azotnie sistemy hladosnabgeniya dlya proizvodstva bystrozamoro-gennykh pishevykh produktov [Nitrogen systems chilling for the production of frozen food products]. Ryazan': Uzoroche [Ryazan: Uzorochye]. 2002. 206 p.
3. Venger KP, Giltcov IB, Nosov MG, Feskov OA. Azotnaya sistema hladosnabgeniya s vikhre-voy truboy dlya tunnelnogo skoromorozilnogo apparata [Nitrogen system chilling with vortex tube for tunnel freezing apparatus]. Moscow-SPB.: Bulletin of JAR [Moscow-SPB: Bulletin of the MAX]. Vol. 4. 2012. P. 15-17.
4. Patent 2460021 RF. Azotny tunnel'ny apparat [Nitrogen tunneling apparatus]. Venger KP, Giltcov IB, Nosov MG, Feskov OA. Bulletin. 2012. No. 24.
5. Arharov AM, Kobulashvili AS, Rozenoer TM, Venger KP. Novye ustanovki bystrogo zamo-razhivaniya pishchevykh produktov nizkotemperaturnym vozdukhom, rasshirennym v turbode-tandere [New installations of fast freezing of food products with low-temperature air expanded in a turboexpander]. Moscow: Refrigeration technique [Refrigeration]. 2004. No. 9. P. 27.
6. Patent 2278336 RF. Vozdushnyy tunnel'ny skoromorozil'ny apparat [Air tunnel free-zer] Anto-nov AA, Venger KP, Stefanova VA, Feskov OA. Bulletin. 2005. No. 17.
7. Venger, KP, Shishkina NS, Shachmelikian GB, Feskov OA. Vozdushny turbokholodil'ny agregat dlya bystrogo zamorazhivaniya rastitel'noy produktsii vo flyuidizatsionnom sloye [Air turbo-refrigerating unit for quick freezing of plant products in the fluidization layer]. Moscow-SPB: Bulletin of JAR. Vol. 3. 2007. P. 26-31.
8. Patent 2278337 RF. Skoromorozil'ny flyuidizatsionny apparat [Freezing fluidizing apparatus]. Antonov AA, Venger KP, Shachmelikian GB, Feskov OA. Bulletin. 2005. No. 17.
Authors
Venger Klara P., Doctor of Technical Sciences, Professor,
Stefanova Victoria A., Candidate of Technical Sciences,
Fes'kov Oleg A., Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080
Motin Vyacheslav V.
LTD "Special Climate",
18/5, Andropov avenue, Moscow, 111309



Yamaletdinova M.F. The effect of mechanical forces on the cracking apricot pits

P. 81-83 Key words
apricot, apricot seeds, salty seeds, force, splitting, shell, kernel, junction

Abstract
In ancient Asia, or rather, in the ancient city of Bukhara called the "Pearl of the East" has preserved the ancient recipe for traditional national salty apricot pits. The essence of these apricot pits , is the preservation of rare vitamins B17, A and C, iron and potassium. They contribute to the enrichment of blood with hemoglobin, iodine, magnesium and phosphorus, which affect the activity of the thyroid gland, lower blood pressure and are necessary for hypertensive patients, as well as pectin. The method of preparation of such salty apricot pits involves mechanically splitting the shell (with a hammer of each apricot pits but separately) to form cracks. After that, they are moistened in a saline solution for 1-4 minutes, where the water temperature is 50-60 °Ñ. Then the moistened apricot pits are heat treated, i.e. roasting in cauldrons.In this article, the author studied the methods of splitting apricot pits of different varieties for the formation of cracks in the shell, without damaging the kernel. Revealed the efforts needed to split. The effect of force on the splitting of apricot pits was investigated, and on the experimental installation GUNT WP 300.20 the installation power was 20 kN. The split was carried out on varieties of apricot pits, from the side of the junction of the apricot pits and from the side of the hollow part. The optimal conditions for splitting fruit pits, having approximately the same shape and structure, are revealed. When the apricot pits are squeezed along the junction and from the side of the hollow part in the direction of the major axis of their ellipse shaped section, as a result, the core of the apricot pits remains undamaged. Graphs of F (kN) versus distance (mm) and duration (s) were obtained. The results of the experiments are shown in the table. Also, an increase in the effort exerted on the destruction of apricot pits on the shell wall thickness was revealed. The thickness of the apricot pits depends on the thickness of the walls and the width of the junction of the apricot pits. The thinner the shell and the smaller the width of the shell interface, the less force is spent on splitting the apricot pits.

References
1. Shherbakov VG, Lobanov VG. Biohimija i tovarovedenie maslichnogo syr'ja: uchebnik, 7-e izd., ster. [Biochemistry and commodity oilseeds]. SPb.: Lan' [SPb.: Lan]. 2016. 392 p.
2. Ginzburg AS, Gromov MA, Krasovskaja GI. Teplofizicheskie harakteristiki pishhevyh produktov [Thermophysical characteristics of food]. M.: Pischevaja promyshlennost' [Food Industry]. 1980. 288 p.
3. Zhilin PA. Teoreticheskaja mehanika: uchebnoe posobie [Theoretical mechanics]. Sankt Peterburg: SPbGTU [St. Petersburg: St. Petersburg State Technical University]. 2001. 146 p.
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5. Bajmetov KI, Turdieva MK, Nazarov P. Osobennosti vozdelyvanija mestnyh sortov abrikosa v Uzbekistane [Features of cultivation of local varieties of apricot in Uzbekistan]. Tashkent [Tashkent]. 2011.
Authors
Yamaletdinova Munira F., graduate student
Bukhara Engineering and Technology Institute,
15, Kayum murtazaev str., Bukhara, Republic Uzbekistan, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



SPORTS NUTRITION

Belyaeva M.A., Prusova D.A.Organization of sports nutrition in the Russian Federation

P. 84-87 Key words
nutrition of athletes, diets, aquamine, confectionery bars with mineral additives, meat chopped products with aquamine

Abstract
The article gives the role of food additives and drugs pharmacological action in the diet of athletes, the basic requirements for nutrition of athletes, proper nutrition, taking into account the caloric content in food proteins, fats, vitamins. Research works in the direction of use of Aquaman - mineral additive not only in meat chopped products, but also in confectionery are presented. The role of nutrition in the training of highly qualified athletes is difficult to overestimate. The level of records of modern sports requires appropriate training of athletes. Increase of training loads and intensification of competitive activity, frequent change of climatic conditions and time zones, carrying out trainings in the middle mountains, and also increase of technical equipment of athletes - all this enters into concept of sports of the highest achievements and demands from athletes of enormous tension of physical and moral forces. One of the most important components of ensuring a high level of functional state of athletes is a balanced diet. The diets recommended for athletes of various sports are made taking into account the stage of preparation of the athlete, the time of year (in winter the need for energy is higher by about 10%) and climatic conditions, as well as age, sex, weight, sports experience and other individual indicators of the athlete. In this case, the athlete's diet should: match its energy consumption at a given time; be balanced, ie. contain all the necessary nutrients: proteins, fats, carbohydrates, vitamins, mineral salts in the required proportions; contain products of both animal and vegetable origin; easily absorbed by the body.

References
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16. Belyaeva MA. Mnogokriterial'naya optimizatsiya teplovoy obrabotki myasnykh polufabrikatov s ispol'zovaniyem sovremennykh elektro-fizicheskikh metodov nagreva [Multi-criteria optimization of heat treatment of meat products using modern electro-physical methods of heating]. Moscow: Rusyns [Rusyns]. 244 p.
17. Belyaeva MA. Sistemny analiz tekhnologiy i biznes-protsessov v myasnom proizvodstve [System analysis of technologies and business processes in meat production]. M.: RJeU im. G.V. Plehanova [REU them. G.V. Plekhanova]. 2018. 386 p.
Authors
Belyaeva Marina A., Doctor of Technical Sciences, Professor,
Prusova Darya A., graduate student
Plekhanov Russian University of Economics,
36, Stremyanny lane, Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



EVENTS AND FACTS

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