Abstract
Among the waste and by-products of the grain starch production grain extract has a great practical interest. Rich chemical composition of the extract can be used for the production of drugs and additives feed and food purposes. On the basis of grain extract there was studied a possibility to obtain feed preparations with increased biological value. Grain extract for studies research produced in the manufacture of starch from grain triticale after soaking and crushing in the experimental workshop of ARRISP. There were studied two methods to obtain feed preparations. The first method is based on thermal treatment of GE, removing the precipitated dense fractions of protein compounds, correction of pH and drying (feed preparation 1), the second method involves enzymatic treatment of the liquid fraction. Microbial treatment of GE was carried out for the conversion of the carbohydrate components of the substrate protein into yeast biomass (feed preparation 2 on malt extract - ÑÎ). As a producer strain of the yeast biomass there was used baking yeast Saccharomyces cerevisiae. Studying the activity of biomass formation by yeast of Sacch. cerevisiale during growth upon ME and GE in the dynamics showed a slight increase in the yield of yeast on GE. According to a method developed in the laboratory there were produced prototypes of feed preparations, their organoleptic and physico-chemical indicators were studied. The quality of feed preparations was determined by protein content and its aminoacid composition. The amount of protein in the composition of the preparations reaches 13.9?% for the first preparation and 18.1?% - for the second. The study of amino acid composition of the protein proves high biological value of preparations. The aminoacid composition of the protein preparations didn't differ among themselves, both preparations contained 20 aminoacids, in quantitative terms, aspartic and glutamic acids were dominating. The content of essential aminoacids such as valine, isoleucine, phenilalanin and lysine the preparation 2 was better than preparation 1. As a result of studies there was developed simplified method comparing with the traditional production of hydrolyzed feed yeast ecologically safe method to produce feed preparations based on GE.

Abstract
In the article given results of studies of the effect of inorganic salts - gelatinization inhibitors - the process of preparing cationic starches by wet method. Using salt can not only adjust the parameters of alkylation technology (primarily temperature and duration), but also to obtain a final product with the specified qualitative and quantitative indicators in particular. Traditionally used in the cation exchange technology sulfate and sodium chloride have a significant impact on the laws of reactions that determine the rate and completeness of the process. They contribute to the increase of starch granules adsorption catalyst (NaOH), reducing the concentration of free alkali in the solution, and water activity. The latter effect is determined by the properties of the electrolyte ions (especially anions) (crystallographic and hydration radii charge) and increases in the sequence corresponding to the Hofmeister series. Both considered in salt slow irreversible hydrolysis of the alkylating agent and, respectively, may improve the efficiency of use of up to values of 85-95?%, characteristic for a substantially more complex hardware design of dry-process method. However, depending on the concentration, the presence of sodium chloride, a reduction rate of up to 80?% alkylation. Sodium sulphate with minimal impact on the speed of the process improves the chemical selectivity of the reaction toward the formation of a cationic starch, increasing the efficiency of alkylation of more than 10?% and a temperature of - 10...25 °C. The use of the results in practice can be implemented in different ways: the introduction of an artificial salt- antipasterisators in suspension; organization partially or completely closed water circulation with the gradual accumulation of salts in the circulating water (with decrease of sodium chloride in the reaction mixture is achieved by replacing the hydrochloric acid in the neutralization of sulfuric slurry after each production cycle); removing NaCl, formed by reacting an alkylating reagent with alkali in the process of its introduction into the reactor to produce a cationic starch.

Abstract
Cereal production loses a large amount of starch waste - granulated and flour, which are mainly used as feed for farm animals. The author thinks that these products can be used more efficiently as a secondary raw material for the starch. Carried out in All-Russian Scientific Research Institute of starch research has shown that secondary resources obtained in the production of corn grits can be used as raw material for the production of starch and starch products. The subject of the study were Muchka and chips generated during the production of corn grits. To use these products in the manufacture of starch was studied and the chemical composition of each product processing expediency both separately and in a mixture of 1:1. For the production of corn starch and regrind Muchka soaked in 0.4?% sodium metabisulfite solution at a temperature of 48...50 °C under various process duration. The yield and quality of products processed polish discharge and chips on the starch was determined by "the plant on the table." The studies found that when mixed regrind and polish discharge, you can get access to more than 66?% starch. It is assumed that in a production environment obtained after soaking the grain mass can be fed to a sieve clover before shredder and then triggered by the traditional scheme of production of corn starch.

Abstract
Cyclodextrins (CD) are becoming more common in the food, pharmaceutical, chemical and other industries. In Russia, production of CD is not available, so the development of science-based technology of its receipt - the problem is very urgent. The researches were carried out in All-Russian Research Institute for Starch Products on development of technology of b-cyclodextrin (b-CD), particularly, study of effect of main carbohydrate admixtures - glucose and maltodextrin on solubility of b-CD in water. Biochemical synthesis of cyclodextrins based on enzymatic transformation of starch, catalyzed by cyclodextringlucanotransferase (CGT-ase) in presence of a complexing agent which selectively interacts with formation of stable non-soluble complexes of CD and removing them from the reaction medium. As an initial material for studies there was used sample of b-CD, prepared in laboratory condition from amylopectin corn starch using CGT-ase "Toruzym" and complexant trichlorethylene by previously developed technology of b-CD. As a result of researches it was established that solubility of b-CD is increase in presence of glucose comparing to solubility in water and, especially, at increase of its concentration and temperature. The solubility of b-CD in presence of maltodextrin in lower than for aqueous solution of b-CD. With increasing temperature the solubility of b-CD is increased as well. In order to decrease the viscosity of reaction medium at synthesis of b-CD and its crystallization the amylopectin starch or maltodextrin with low value of reducing substances should be used. Obtained data allows to select more efficient method of b-CD crystallization with increase of its yield.

Abstract
The article gives the results of the study process of producing a cationic starch used in the paper industry to improve the efficiency of processing fluff pulp and bonding of its fibers. When using cationic starch losses are reduced with sewage and return water and paper production. In contact with other substances cationic starch improves the quality of the paper sheet. Cationic starch - simple ether of starch and cationization reagent, it is different from other derivatives by presence of positive charge. It is used in paper industry for sizing and strengthening paper pulp. Application of cationic starch allows to expand volumes of using paper waste for paper production and to decrease losses of cellulose fiber with sewage. At present time cationic starch is manufactured mostly by wet method, i. e. by treatment of water suspension of starch by selected reagent with further separation of aqueous phase, washing of starch, filtration and drying. At the same time cationization of starch by dry method, with limited amount of water, has significant advantages: no sewage, reduction of processing water consumption, increasing of yield, improving ecological situation. The researches were carried out in All-Russian Research Institute for Starch Products on cationization of corn and potato starch by dry method, the effect of main process parameters: consumption of water, reagent, duration of cationization were studied. The possibility to substitute sodium hydroxide by other alkaline activators - aluminates of potassium and sodium, process parameters with high efficiency and reduction of water consumption to 23-25 cm3 per 100 g of dry starch and duration of reaction was established. Organization of production of cationic starch dry-enterprise sector will increase the production of this type of starch, the demand for which is met mainly by import deliveries.

Abstract
The study of new efficient methods of modification of native starch properties in order to increase in adsorption ability and enzymatic attack by amylolytic enzymes at low-temperature bioconversion in conditions close to industrial - one of the actual studies directed to development of starch processing technology, that provides to widen the assortment of starch products in demand in Russian Federation and their import substation. The goal of the present work was to study the effect of mechanical pretreatment of native corn starch on its physicochemical, structural and morphologic properties and enzymatic attack at action of glucoamylase during bioconversion in aqueous medium at temperature below point of gelatinization. The study was carried out in All-Russian Research Institute for Starch Products. Mechanical treatment was carried out in vibration ball-mill with duration of milling - 0, 2, 4, 6, 8 hours. The objects of study were the samples of initial and treated starch. It was established, that starch granules during mechanical treatment keep their shape, but with increase of duration of treatment their surface becomes rough, the eye is replaced by a recess, from where the cracks appear. At treatment during 8 h water binding capacity, solubility and gelatinization of starch are increased rapidly, the transparency of 1?% and viscosity of 3?% pastes are decreased. Iodine binding capacity (blue number) and adsorption capacity by coloring substance are slightly decreased. Enzymatic attack of treated starch in presence of glucoamylase in heterogeneous medium at temperature below initial point of gelatinization temperature (50 °C) is 2.3 times higher than enzymatic attack of native corn starch in analogue conditions. Obtained results justify about possibility of low-temperature bioconversion of native corn starch with glucoamylase by mechanical pretreatment at vibration ball-mill, which allows to decrease dosage of glucoamylase and duration of process. Modification of physicochemical and structural properties of starch during mechanical treatment points out to the relevance and appropriateness to continue the study in direction of development new methods of starch modification in order to widen the assortment and import substitution of starch production.

Abstract
To study the peculiarities of the technological properties of starches of different nature of the conducted research to study the state of water in starch by NMR-spectroscopy 1H. Were studied five samples of starch, obtained industrially from different sources of food raw materials: peas, tapiok, potato, wheat and corn. The study was conducted by evaluating the status of moisture in starches when they are heated in the range from 25 to 140 °C. It is established that the NMR-spectrum of starch consists of a single broad line with a width of FWHM 45,200 Hz, which corresponds to a motionless solid-state proton (H1) starch matrix, and one central narrow line width FWHM 1,000-4,000 Hz, which corresponds to a relatively movable to the protons of bound water molecules of starch. The obtained characteristic parameters of the considered varieties of starch, makes it possible to identify starch by type of raw material. The nature of the identified dependencies indicate that the associated surface starch water has a different degree of coupling with the matrix. Identified physical properties of water of hydration of the starches allow to assume the presence in the starch intermolecular moisture. The possibility of differentiation of starch by the level of affinity for water allows you to move on to the design of starchy foods for various purposes.

Abstract
The studies are carried out in All-Russia Research Institute for Starch Production on technology of inulin containing raw materials processing, in particular, tubers of Jerusalem artichoke into inulin concentrate. There is no production of inulin and its derivatives in Russia. Jerusalem artichoke tuber are mainly processed into dry powder, dry and preserved grinded tubers, and syrup from Jerusalem artichoke. Based on analysis of different varieties of Jerusalem artichoke the quality requirement of processing into inulin concentrate were developed: dry substances content in juice - not less than 21.0?%, content of inulin in juice - not less that 18.0?%, suitable for processing shape of tubers. There were carried out studies on determination of color of extraction produced from different anatomic layer of Jerusalem artichoke tuber before and after blanching. Maximal color value was observed in cover and high layers, and then it is decreased to the center of tuber. It was established that blanching of Jerusalem artichoke tubers is rational technological solution to improve the quality of products by color parameters and decrease of absorbent consumption for purification of extract. It was proposed to produce inulin concentrate from Jerusalem artichoke by different flowchart: pretreatment of Jerusalem artichoke tubers for processing (cleaning, washing and blanching); grinding into the chips, continuous countercurrent diffusion, acid coagulation of admixtures, mechanical filtration, purification by activated carbon, ion-exchange purification, cooking and drying. As a result of carried out studies there was proposed a technology of inulin concentrate from Jerusalem artichoke tubers. Developed technology allows to form basis for import substitution at production of domestic high-efficient rational, medicine, diet and diabetic food products.

Abstract
Nuts can be used as a food product or as a raw material. The article presents the results of a study of the chemical composition and antioxidant activity of dried kernels purchased in Samara`s retail chains. The aim of the study was to confirm the high antioxidant activity of raw nuts, which will assert its antioxidant activity. The objects of research: almonds ("TD-holding", Krasnodar), walnut (Maar, SP Mazmanian A. G., St.?Petersburg), peanuts (LLC "Squirrel", Samara), hazelnuts (LLC "Squirrel", Samara), apricot kernels (Tashkent). Ethanol extracts of nuts were prepared and evaluated for their antioxidant activity by total phenolic content (it was determined by using Folin - Ciocalteu reagent, the absorbance was measured at 725 nm using a spectrophotometer), total flavonoid content (it was determined by using the aluminium chloride colorimetric method), 1,1?diphenyl-2?picrylhydrazyl free radical scavenging (antioxidant activity is evaluated from the concentration of the extract required to absorb 50?% of free radicals), ferric reducing?/?antioxidant power (FRAP, it is based on the reduction of the complex of ferric iron and 2,3,5?triphenyl-1,3,4?triaza-2?azoniacyclopenta-1,4?diene chloride (TPTZ) to the ferrous form at low pH) and antioxidant activity in linoleic acid model system (the method based on the ability to inhibit the oxidation of linoleic acid). The work was based on the laboratories of the Food Production`s department of Samara State Technical University. It found that the best antioxidant properties has a walnut, and the worst - has hazelnut. Apricot kernels and peanuts have a better results than almonds. It is allows to conclude that the use of peanuts and apricot kernels in the confectionery industry, not only reduces the cost of of products, but can also improve their properties.

Abstract
Production, transportation, storage and sale of foodstuff of an animal origin - the processes which are closely interfaced to a microbickontamination and risk of formation of bacterial biofilms. Microbiological safety of the final product depends on quality of initial raw materials, observance of the production technology and conditions of the production environment by its production, storage and sale, and also adequate choice of a design and material of the production equipment, a choice of disinfectants of quality and frequency rate of their application. At the present stage of food technologies for safety of food it is necessary to consider these factors. The qualitative structure and biological characteristics of microflora of foodstuff can have essential impact on an epidemic situation on sharp intestinal infections. So, the number of the registered cases of sharp intestinal infections of various etiology in the Russian Federation for January, 2013 - September, 2015 has an insignificant tendency to decrease, but the number of the diseased during all analyzed periods exceeds 620,000 people. One of the main causes of illness was the use in food of low-quality food from the point of view of microbiology. Article is devoted to studying of ability of film formation and its expressiveness at the different modes of incubation of strains this. Enterobacteriaceae allocated from the frozen meat chopped semi-finished products bought in distribution retail network of Vladivostok. Methods of research applied traditional for microbiological researches. 13 dominating strains of the conditional pathogenic representatives belonging to 4 types this were allocated and identified. Enterobacteriaceae (E. coli, K. pneumoniae, K. oxytoca, E. aerogenes and one strain was carried to pathogenic microorganisms of river of Salmonella (ABCDE of group). Authors consider that honor existence in each sample of the studied production of the strains relating to this. Enterobacteriaceae which are actively forming a biofilm at a temperature of the production environment demands new approaches to an assessment of quality of cleaning and disinfection, microbiological monitoring of the production environment, both by production, and at storage and sale.

Abstract
A method for the qualitative group determination of artificial sulfonic dyes by detection of adulteration of fruit and vegetable products has been elaborated. The method implies separation of dyes from native pigments of the sample (anthocyanins and carotenoids) by means of extraction of dyes from sample water solution, containing sodium sulfate, using the mixture of chlorophorm with acetonitrile (4:1 by volume|) in the presence of tetrabutylammonium bromide as an ion-pair reagent?/?The criterion of the presence of dyes in the sample is the evident colour of the extract. The group identification of dyes is to be performed using the battery of following criteria: the apparent colouring of the organic extract, inability to be extracted from water solutions with the organic solvent in the absence of the ion-pair reagent and ability to be extracted from water solutions with the organic solvent in the presence of the ion-pair reagent-marked colour of the extract, inability to be extracted from water solution with organic solvent in the absence of the ion-pair reagent and ability to be extracted from water solutions in the presernce of the ion-pair reagent. The influence of concentration of ion-pair reagent, the nature of extraction solvent, pH value of water phase and the concentration in it of inorganic salts to the recovery of 11 food dyes (azorubine, amaranth, tartrazine, Sunset yellow, quinoline yellow, indigocarmine, Allura Red, Red 2G, Ponceau 4R, Patent blue, Brilliant blue FCF). The optimum parameters extraction of dyes from the aqueous phase with an organic solvent, providing virtually complete extraction of each dye when a single extraction with a small volume of extractant. Testing techniques on different types of fruit and vegetable products showed a low likelihood of both false-positive and false-negative results. Taking the time to conduct a single test does not exceed 5 minutes. The test procedure is simple and does not involve highly skilled analytical chemist and the use of sophisticated instruments. The methodology is suitable for screening tests for detecting falsification of products of processing fruits and vegetables.

Abstract
Developed à Comprehensive system of control of all stages of technological processes of production of ethyl alcohol and alcoholic beverages, based on the use of high-precision instrumental methods of analysis and modern information technologies. Used in the development of an integrated and systematic approach to the control of technological processes of production of ethyl alcohol and alcoholic beverages, which is based on the precautionary principle identify hazards at all stages of production and timely measures to regulate and stabilize the process. Defined objects of the control, set the control points to identify threat factors at different stages of the production process developed by modern instrumental express methods of control and information technology to guarantee quality and safety of manufactured products. Comprehensive system of control and regulation of technological processes includes two schemes: production of ethyl alcohol and production of spirits, which can be used independently. The integrated system can be used to control technological processes of production of ethyl alcohol and alcoholic beverages, quality control of finished products, as well as in the implementation of quality management systems based on HACCP principles. Integrated control system allows to make the production process transparent to management and can be used for structured operational control of technological parameters at all stages of production, as well as for the purpose of monitoring compliance with technical requirements to the finished product, established by the relevant regulatory documentation. The introduction of the Integrated control systems of technological processes of production of ethyl alcohol and alcoholic beverages on the industry showed that its application allows to increase the efficiency of production, reduce time and financial costs, to monitor all stages of manufacturing processes for timely corrective actions, improve the quality of the finished product.

Abstract
An important task of food industry - saving and improving existing technologies to provide a non-waste deep processing of vegetable raw materials. Widely used in food and medical industries is a dry powder of red beet. This is caused by a wide range of nutrients in its composition and biological value. Beetroot - a source of vitamins, minerals and trace elements, positive effect on reducing the aging brain, liver detoxification, stabilization of blood pressure. For beet powder can be used various dryers differing energy-supplying means, providing temperature control capabilities of the process and the quality of the product energy consumption. In currently widely used convective drying. But the use of convection drying at high temperature (220 °C) results in a decrease in biological and nutritional value of the product, the destruction of biologically active substances and vitamins. In the production of food concentrates, along with drying is carried out wet-heat treatment plant material, which is used for superheated steam. Because of the high heat transfer coefficient in the condensation of steam on the surface of the crushed fruits in the heating period the temperature rises rapidly, the moisture removed from the material as a vapor. This reduces the drying time, but the heat adversely affects the product. Maximum keep useful properties of beets, to provide high quality beet powder can be by using freeze-drying when moisture passes from the solid state of aggregation of the vapor without going through a liquid phase. In this case, the moisture is removed from the product at low temperature, are not destroyed vitamins being excluded microbiological processes, the dried product retains volume, color, taste, pore structure readily absorbs water. The drying process consists of three steps: freezing; sublimation of ice; evaporation of residual moisture. Dehumidification takes place mainly in the area of promotion of sublimation drying inside the object. Furthermore the water vapor in the air is removed by freeze drying and the gases released from the product. The article provides a comparative analysis of different methods of drying are described and their advantages and disadvantages. It is concluded that the freeze drying allows to obtain the best quality of the dried product. Food freeze drying completely preserve vitamins, color, taste, smell, more stable during storage.