Abstract
The process of thread-cyclic of cherry juice concentration by freezing, which has been applied composite rotatable uniforms planning for the four independent variables. As a result of statistical processing of the experimental data obtained regression equations that adequately describe the process under the influence of the studied parameters. It was found that specific cyclic performance on frozen ice, mostly influenced by the boiling point of the refrigerant in the evaporator chiller plant is the smallest - the surface area of the heat exchanger elements. On the specific energy consumption, the most severely affected by the boiling temperature of the refrigerant in the evaporator chiller plant is the least - the surface area of the heat exchanger elements. On the solids content of the solution obtained by melting the frozen ice, greatest effect juice flow supplied to the apparatus, the least - a surface area of heat exchange elements. Mathematical processing and analysis of the results showed that the obtained regression equations describe a fourdimensional space complex geometric body, whose response surface is an ellipsoid or a one- or two-band hyperboloid. Constructed nomograms engineering with practical orientation. Identified suboptimal boiling point ranges of the refrigerant in the evaporator of the chiller plant, the surface area of the heat exchange elements per unit of useful volume of the apparatus, the flow of juice fed to the machine, and the initial solids content of the original juice, the specific cyclic ensure maximum performance, frozen ice, and at least specific power consumption and a minimum solids content of the solution obtained by melting the frozen ice. The results obtained enable us to give practical advice when concentrated cherry juice freeze depending on the initial solids content in the feed.

Abstract
For quantifying the effect of the mixing of water and ethanol on the degree of hydration of ethanol were studied NMR spectrs of binary mixtures. NMR spectrs were studied in two series of ten samples of the solutions in each of the mixtures with various volume ratios of alcohol: water. Series distinguished by manner of mixing the ingredients: the first series of mixtures were prepared by injecting the alcohol into the water, while the second series - by pouring water into ethanol with vigorous stirring. By NMR spectroscopy confirmed the phenomenon of previously identified differences ethanol hydration depending on the method of mixing the ingredients. First obtained NMR spectra of mixtures of various ratios of alcohol and water, obtained by different methods of blending. Alcohol hydration detected abnormal when concentrations of 30 to 70 vol.%. Found that the introduction of the alcohol in the alcohol hydration water is more favorable than for the introduction of water into the alcohol by virtue of features set forth hydration kinetics. By using heavy water is shown that the efficiency of the Hydration associated with the intensity of the proton exchange between the water molecules and the hydroxyl alcohol. Therefore, mixing should be done in such a way as to promote the intensity of this exchange. Developed the hypothesis the effect of concentration of water and the mixing process it with the alcohol hydration latter. It is suggested that there is a ?cluster mechanism? hydration of ethanol, which can be described quantitatively by means of the scaling theory.

Abstract
Material is presented, about depending on the definition of hydrogen index (pH) and redox indicator (ORP) of some salts of sodium and potassium from their concentration at electroactivation in landlocked diaphragm cell. Electrotreated aqueous salt solutions are used in agriculture, food industry, medicine. Electrical activation of aqueous solutions of alkali metal salts is carried out in diaphragm electrolyzers stagnant, often sodium chloride salts. In the cathode chamber of the electrolyzer is obtained alkaline solution of pH 8-12 in the anode chamber solution, respectively, at pH 2-5 the redox potential of -100 to -1000 mV to +300 mV up to +1100. Anolyte has a disinfecting action, catholyte - detergency as catalyst of biochemical reactions and bioactivity. Various methods for the preparation and application of the fractions of solutions, particularly chlorides and phosphates of sodium and potassium. Catholyte used to stimulate seed germination at a salt concentration of 1 g/dm3, and also to regulate the pH in the meat feedstock. The advantage electroactivated dilute salt solutions associated with reduced costs and environmental safety. Disadvantages of the available methods - incomplete data, including the parameters of electroprocessing, composition of the starting solution and catholyte. The paper identified and defined pH and ORP solutions of chlorides and phosphates of sodium and potassium after elektroaktivirovaniya them in landlocked modified instrument MELESTA. Studied experimentally, about depending on pH and ORP concentration of sodium and potassium in the range from 0.5 to 20.0 g/dm3. Found that the most highly electronegative redox indicators obtained in the catholyte at a concentration of chlorides and sodium and potassium phosphates 0.5-1.0 g / dm3. Activity catolit apparently due to the formation of new charged particles and their saturation with hydrogen.

Abstract
Studied the ability of the concentrate of liquid phase wheat and millet stillage (density 1.480 g/ml) to the forma-tion of gels. Describes the duration of gelling, organoleptic characteristics, limiting shear stress intact structure. Found that a concentrate of liquid phase does not form a durable stillage jellies, but potentiates the action agar beet pectin, gelatin, forming a dense for 1-5 minutes and are stable at room temperature jellies. These jellies have a higher value of the limiting shear stress intact structure (at 0.34-1.89% higher), are classified as "soft, smeared systems?. The addition to the concentrate of liquid phase wheat-millet stillage aerosil helps to ensure a convenient storage and use of non-hygroscopic powder. Electrolytes virtually no effect on the formation of jelly-studied substance.

Abstract
Berries are considered and their products as a promising feedstock with high antioxidant activity, which can be used as dietary supplements for food production. Describes the main factors influencing the antioxidant activity of berries. Detail the characteristic of the main object of study - blackcurrant variety Yadryonaya. The basic parameters of the class production technology puree, concentrated juice and pomace. The basic methods for determining the chemical composition, antioxidant activity and physicochemical parameters. Analyzed total polyphenol content (using Folin Chekelau reagent), flavonoids (colorimetric method), anthocyanins (by the pH differential), antioxidant activity (for example, colorimetry of free radicals), the mass fraction soluble solids, sugar and pectin, titratable acidity in fresh berries, concentrated juice and pomace. Products identified with the highest antioxidant activity, recommendations for their use.

Abstract
By IR spectroscopy in the middle region studied the mechanism in the formation melanoidins-enriched bakery products based on analysis of the absorption bands in the range 1680-1800 cm-1. Depending on the used enriching additives change the ratio of mono- and polyheterocyclic compounds in the crust and crumb baked goods. The content of additives in organic acids and polyphenols slows down the process of condensation polyheterocyclic compounds, and high levels of sugars and proteins cedar flour enhances the formation of b-lactams mono crumb in finished products. It is concluded that the addition of vegetable raw materials containing high amounts of organic acids and polyphenols inhibit the formation of melanoidins. On the contrary, enriching supplements high in simple sugars and amino acids - the main components involved in the Maillard reaction, intensify their course. But the amount of the monocyclic b-lactams and in the crust g-lactams in the crumb of bread products with cedar flour significantly less than conventional products, which indicates a change in the nature of the reaction.

Abstract
The analysis of consumer demand for asparagus in Russia. Objective - update range of food products for catering products with reduced calorie, balanced by protein and carbohydrate composition, a small amount of unsaturated lipids containing essential minerals, antioxidants, dietary fibers. In research given indepth botanical characteristic of asparagus; goods-developed technological requirements that shape the quality of asparagus. The corresponding table. Studies show that the shoot tips dry matter contains about 30 % protein, the same nitrogen-free starch and other substances. They are rich in sugars, fats, fiber, cellulose. In dry ripe berries a lot of sugar, fat and nitrogenous substances. In young sprouts contained a relatively large amount of asparagine (0.04 %), whereby the asparagus can be used in medicine. The rhizomes and roots also contain asparagine, saponins and steroidal coumarins and detected in shoots and arginine. The composition of roots and shoots of asparagus include vitamins A, C, B, E and K. Industrial technology described different kinds of processing of asparagus, culinary use, storage conditions.

Abstract
Considered the problem color drinks, malt and other carbohydratecontaining foods. Colorants products form the aroma and taste. In the products subjected to heat treatment, color is mainly due to three groups: carbohydrates caramelization products, products of acidbase decomposition of carbohydrates and melanoidins. The intensity of color in the visible spectrum karamelan has a slightly yellow color, easily soluble in hot and cold water. Karamelan poorly soluble in water, even when boiled. Therefore, when estimating the intensity of color in the product mixture to facilitate the calculation should take into account only the influence of karamelan, which the visible spectral range has the high light absorption coefficient. In weakly acidic medium karamelin, karamelen and actively participate in foaming, stabilizing and strengthening it, karamelan forms only true solutions and foam formation is not involved. Spectral analysis of the products caramelization in the ultraviolet spectrum was obtained with two distinct absorption maximum at 282, 230 nm and a minimum at 245 nm, similar in configuration to the spectrum of hydroxymethyl (GOMF). According to the configuration and intensity of the UV spectra of carbohydrate decomposition products can be judged as syrups, juices and beverages. In the decomposition reactions of monosaccharides intensity GOMF education depends on the acidity of the medium. The smallest expansion sugar GOMF with minimum observed in the pH range of 2.5-3.5 m.E. In the area for catalytic iso monosaccharides. In the UV spectrum except GOMF, have some light absorption and other decomposition products (levulinic acid) which falsify the analysis results, before determining concentration analyte GOMF pure product be washed with dichloromethane saturated with water (in the ratio 1:1), which extracts GOMF from aqueous solutions. Then exfoliate the mixture is separated in a separatory funnel.

Abstract
Were first investigated changes in the physical and chemical characteristics of buckwheat malt produced from grain stored at 2 and 20 ° C. For this monthly for one year after harvesting grain and sampled malt prepared. After 1 month after binning important indicator of its quality: the extract, amylolytic activity and the content of total so-luble protein, amino nitrogen, viscosity and acidity of wort, calculated protein dissolving malt exponent. Studies show the change characteristics of malt, produced from buckwheat of different periods of storage. Grain storage temperature has no significant effect on the quality of malt from it. Correlation analysis showed medium to high degree of dependence between the energy and the ability of germination of seeds and the majority of physical and chemical indicators of quality malt (exception - amino nitrogen content). The level of correlation was almost always higher than malt obtained from the grain stored at low temperature. Analysis of all the data on changes in the physiological characteristics of the buckwheat and the quality of the malt thereof in the year after harvest allows the conclusion that for the production of malt of buckwheat with the highest extractable, amylolytic activity, of amine nitrogen, and the number of lower protein dissolving malt exponent viscosity value should be used buckwheat is not earlier than 4-5 months after harvest. Of the investigated physiological parameters of grain most effective measure readiness for malting grain serves as an index of germination.

Abstract
The results of studies on the use of residual biomass of filamentous fungi of the genus Aspergillus as a promising source of biologically active substances, essential amino acids and polysaccharides valuable for creating functional additives. Revealed that the greatest influence on the degradation of the cell walls of the fungus provided ?-glucanase, promoting hydrolysis of polysaccharides and complex fungal proteases containing peptidases that catalyze the hydrolysis of peptide deep to free amino acids. With increasing exposure time of 5 to 18 h increased the depth of the hydrolysis of proteins and increased content of free amino acids and low-molecular peptides with molecular weights up to 500 Da. Their number was 59 and 71% respectively of the total weight of proteins. After deep hydrolysis for 18 hours in fermentative total content of low molecular weight peptides with a molecular weight up to 1000 Da was 92 %. Found that the biodegradation of subcellular structures released cations and anions present in the intracellular polymers. In this case, their content in the mushroom biomass increased almost an order of magnitude. Noted that it was essential enzymes that catalyze the hydrolysis of polysaccharides of cell walls. Experimental data on the accumulation of the products of hydrolysis of polysaccharides and cell walls proteins, as well as cations and anions confirm the effectiveness of the enzymatic degradation of biomass micromycetes. Fermentative fungal biomass contain essential amino acids, bioactive peptides, polysaccharides valuable, cations and anions, which suggests the possibility of creating on their basis of new functional foods for special dietary uses. Adjusting the composition and duration of biocatalysis enzymes can perform directed degradation of the polymer cells to produce dietary supplements with given biochemical composition and functional properties.

Abstract
Presents data on the research results of common safety indicators of fresh zucchini variety Belukha growing in the Kemerovo region. In accordance with the technical regulations of the Customs Union TR CU 021/2011 ?On Food Safety? among the mandatory requirements when testing products include the determination of the content of toxic elements (lead, arsenic, cadmium, mercury), pesticides (hexa-chloro-klogeksan, DDT and its metabolites) and radionuclides (cesium-137 and strontium-90). Revealed that the content of pesticides, toxic elements and radionuclides in fresh zucchini variety Belukha is within acceptable limits in products grown by private farms and small organizations. According to studies concluded that marrows can be used for all kinds of processing without limitations. According to the results of laboratory studies drawn up (1 4 of 03.14.2014), which recorded all of the above results obtained by the results of measurements, calculations and other actions in the process of safety testing. Specified in the protocol data in the future may be an important proof of the quality of the goods for regulatory bodies and horticultural producers.

Abstract
The article is devoted substandard processing of agricultural products on a production line with the use of minition equipment. The raw material can use non-standard IP agricultural products, image-yuschayasya sorting egetables before sending to sell. This product does not comply with international standards of agricultural products. However, a number of products such as onions, carrots, spring season in the appearance of fresh vegetables with an excess storage areas needs to be reworked due to the fall in prices for vegetables last year. Their volume is small for processing on the production of craft lines. Recycling drying the most convenient andeconomical way to reduce waste. Dried products at the correct Mr. Storage can be used for the preparation of stewed fruit or vegetable soups. Also, unpeeled vegetables or fruit can be used as a vitamin supplement to feed domestic animals, birds and fish. Dried vegetables and fruits contain a small amount of moisture (8-25 %), which ensures their long-term storage. Proposed by the authors technological line for processing of agricultural products consists of a two-drum washing machines, slicers and IR oven. It is shown that this mini-processing line should be used in farms.