Abstract
The technical quipments modern level of complex flow lines of beverages packaging is high enough, however, the technical perfection of such lines and individual types of machines, included in such lines, is constantly increasing. First of all, this is due to the use in their construction of progressive principles of innovative development, among which: the principle of scaling; principle of machine assembly; the principle of block structure of flow lines; the principle of modular equipment structure; the principle of combining the working element of machines; the principle of minimizing the contact of the beverage with the oxygen in the air; the principle of energy efficiency; the principle of increasing the accuracy of beverage filling; the principle of improving industrial sanitation and microbiological safety; the principle of aseptic beverage dispensing; the principle of hot beverage dispensing; the principle of ensuring the safety of beverage packaging; principle of improving the reliability of the control of beverage packaging; principle of reducing the cost of the equipment life cycle. Innovative features of the listed technological, constructive and economic principles are briefly considered in this article. Innovative production lines based on these principles ensure very high productivity level, require significantly smaller production areas due to their compactness, due to aggregation, and block layout, as well as reduction of storages between technological stages. In use, such lines provide increased functional flexibility - a quick and easy transition not only to the new vessel format, but also to a new closure, due to the use of combined closures. This is facilitated by the modular structure of labeling machines, due to this -it is a rapid transition to other types of labels and methods for their application. The design features of the machines included in the innovative flow lines make it possible to better meet the stringent requirements of industrial sanitation and microbiological safety. In innovative lines, the cost of their life cycle is reduced, the reliability of the output control is increased and progressive technological methods of beverage dispensing are implementing, which significantly increase their stability.

Abstract
The presence in the grain weight of the grains or seeds with a hidden infestation by insects significantly reduces their durability during long-term storage. It is also desirable presence in the grain weight of such hidden defects as: cracks varying degrees, the grain damage by sucking insects and, especially, bedbug harmful bug, damage by fungi of the embryo, the hidden germination of the embryo, the mechanical injury of grains and, in particular, germ, the grain damage by insects (moth grain), enzymatic depletion of grain, shriveled and broken grain. Developed and patented method of determination in cereals and seeds of latent infection due to the damage of insect pests by x-ray. The present invention may be used to study the quality of batches of food grains or seeds intended for storage and also for commodity operations: purchase and sale of grain quality, grain processing industry and seed. However, such defects are difficult to identify by classical methods, which takes a lot of time. The method of microfocus x-ray maybe for a short time (about one hour) to identify and Express in a numerical (percentage) of the main latent defects, without destroying the grain. Today, for this study at the Institute involved in the mobile x-ray diagnostic installation PRDU-02. This system is designed for laboratories and does not pose a threat to the health of working it professionals. Recently the Institute has received in the use of promising, in our opinion, portable x-ray complex PRDU-02.1. This system is designed for small-sized fragments of plants, seeds directly in the field, forest or enterprise, i. e. outside the laboratory. This analytical equipment can be successfully applied in the grain processing enterprises for deeper quality control of grain.

Abstract
Currently, the use of energy and resource-saving technologies and equipment is one of the most effective ways to reduce production costs and, accordingly, to modernize production. This is especially true for energy-intensive technologies. When modernizing an enterprise, one should not forget about the improvement and introduction of new technological methods in the production of products. In VNIMI, technological solutions for dairy productions have been developed: the use of low-temperature methods for reducing milk bakobsenemennosti at the stage of acceptance, such as: centrifugal cleaning on special separators-milk cleaners, membrane cleaning, bacterial sanitation, ultraviolet or pulsed microwave treatment (this allows to soften the temperature regimes of milk pasteurization increase product safety and increase the shelf life of its products); the use of separators and cream separators at processing temperatures of not more than 40 °C; reconstruction of pasteurization cooling plants (as the most wasteful in terms of steam and ice water consumption, by installing additional heat recovery section and recycling cooling); installation of a deaerator to reduce the fume on heat exchange surfaces (will ensure the improvement of the quality of the products); selection of optimal temperature regimes for processing milk, depending on the quality of the feedstock and the requirements for finished products, etc. For the stable operation of any enterprise, with ever increasing competition, it is necessary to constantly modernize production, incl. due to the reduction of energy and resource consumption and organization of work, which excludes possible penalties.

Abstract
Every year, the range of packaging products, consisting of multilayer polymer films, increases the shelf life of the finished product. Multilayer polymeric packaging is difficult to dispose of, because the complexity lies in the process of sorting, identification and separation, so most often polymer waste is burned or falls on landfills and landfills. All this leads to an environmental and economic problem in the country. Currently, there are ways to process waste packaging without sorting them, using physical and chemical-physical modification. The aim of the work is to conduct a comprehensive study aimed at increasing the interval of technological compatibility of polymer wastes of various chemical nature in order to develop a technology for recycling. The studies were carried out in the laboratory of composite materials of the Moscow State University of Food Production. As the objects of research, such polymer wastes as polyethylene and polypropylene were chosen because they are the most used polymeric materials for packaging. Samples were obtained on a laboratory extruder with an ultrasonic vibro attachment. Two ways of processing mixed polymeric waste under the influence of ultrasound and by introducing a compatibility agent into the polymer mixture are considered; Comparisons of the effectiveness of these technologies were conducted; Complex investigations of rheological properties and deformation-strength characteristics of polymer mixtures were carried out. Based on the studies carried out, an effective effect of ultrasound on the properties of secondary polymer compositions was established; there is an increase in the interval of technological compatibility of polymer wastes of different chemical nature. As a result of the carried out researches the technology of repeated processing of polymeric packing waste without preliminary sorting is developed. Waste packaging goes through the stages of grinding, washing, drying, loaded into an extruder with an ultrasonic vibrating attachment, at the output of the head are granulated. This technology will allow processing of polymeric waste of various chemical nature that will create new competitive products based on polymer compositions, reduce the load on the environment. As a result, a secondary polymeric raw material is obtained, which can be used as a packaging for technical purposes, as well as household items.

Abstract
The actual problem for Russia is the low level of consumption of fish and seafood. A promising direction in the field of complex processing of fish raw materials is the use of vegetable raw material sources complementary to it amino acid composition. The priority is given to products of deep processing of secondary resources of vegetable raw materials, in particular, canola protein isolate, which were obtained using the methods of biotechnology. The purpose of the work is to justify and develop a prescription-component solutions of fish and vegetablepaste-like products using canola protein isolate. As subjects of a research were the meal from seeds of spring rape cultivar "Madrigal" (the manufacturer - open joint-stock company "Masloprodukt", the village of Verkhnyaya Khava, Voronezh region); canola protein isolate obtained from the meal with the use of enzyme technology; model minced fish; fish and vegetable pastes. Canola protein has a balanced amino acid profile and potential functional-corrective properties in food systems. This allows the authors to consider the canola protein isolate as an alternative to soy protein, and as import-substituting component in the prescription decisions of the combined food. The authors found that canola protein isolate stimulated the increase of the basic functional and technological properties (FTP) of minced fish with the use of blue whiting, sardines (water-binding, water holding and fatholding capacity, tackiness).The maximum value of the FCS is achieved when the mass fraction of canola protein isolate was from 10 to 20?%. With the use of computer modeling techniques authors substantiate the component composition, and developed the recipes of offish and vegetable pastes. The prescription-component solutions of pastes were implemented in the framework of the traditional technologies of their production with the introduction of additional operations of rapeseed protein hydration in a ratio of 1:4. The designed pastes can provide health care and to correct human health by filling in the diet of the deficiency of complete protein; additionally serve as a source of antioxidants (pate "Health") and dietary fibers (the paste "Special").

Abstract
Currently, the most acute problem is a healthy diet. The article discusses the peculiarities of nutrition of students. As a result of marketing research the following data were obtained. About 75 % of students consider their diet is irrational. According to the results of the survey, more than half of students eat three times a day, however they have a full lunch from one to three times a week. Meat products, dairy products predominate in the diet. Сereals occupy less than 20 % in the diet of students of all courses. The main reason for the deterioration of students's health is irregular and unbalanced diets and a high mental workload. The objective of the research is the development of a new kind meat and meat-containing semi-finished products (cutlets) of functional purpose from pork, lamb and poultry with vegetable ingredient - rolled oats for nutrition students. The paper presents the formulation of the semi-finished products with partial replacement of meat raw to oatmeal. The authors propose the optimal amount of ingredients. Categories A-D was developed for semi-finished products from poultry meat. Organoleptic and physico-chemical parameters were studied. The flavor score was carried out. Microbiological characteristics of cutlets were studied during storage. At the beginning and end of storage period the number of microorganisms does not exceed acceptable levels. Cutlets "Studenсheskie" do not contain food additives, that have a negative impact on the health. A feature of these meat products is the optimum content of meat and vegetable components. Designed products can be successfully used for nutrition students.

Abstract
Cider refers to traditional Russian beverages, along with kvass, mead, broth and some others. After a rather long period of decline in production, in recent years there has been a steady increase in the output of the product. The traditional raw materials for cider production in the world are special technical varieties of apples, which differ in the structure of the fabric, the ability of the fruit to persist for maturation for several weeks without deteriorating the structure, as well as physico-chemical indices. In the gardening of Russia, there is a tendency to select and cultivate varieties of apples for fruit consumption in fresh form and storage. In this case, the need to use special technical varieties of apples with a special chemical composition for winemaking was not taken into account. The purpose of this work is to identify the most suitable varieties of apples that grow in the Voronezh Region for the preparation of quality drinks, as well as the improvement of cider technology. At the initial stage of work, according to conventional methods, the content of dry substances in apples, vitamins, trace elements, total sugars, acidity and yield of juice was determined. The significance of the indicators under consideration can vary widely depending on the geographic latitude of cultivation, meteorological conditions during the growing season, and therefore they should be taken into account when composing formulas and developing cider technology. The work was based on the wine material from the Sinap Orlovsky. The dynamics of fermentation of dry substances for the following blending options was studied: Sinap Orlovsky + Rossoshanskoye Polosatoye; Sinap Orlovsky + Lobo; Sinap Orlovsky + Bogatyr. It is established that in the blend version of the Sinap Orlovsky + Bogatyr blend, the value of the indicator under study is the lowest after 12 days, the curve expressing the dynamics of dry matter reduction graphically, smooth, has no oscillations and horizontal sections, which is a confirmation of the stability of the process. Using the method of experiment planning and statistical data processing, it was possible to determine the optimal dosage of the wort in a blend of 30% and the yeast dosage of 0.3 ml / l.

Abstract
On the basis of the obtained polyimide polymers with molecular imprints (MIP) oleic and palmitic acids were developed. Synthesis of MIP was performed by the method of two-step heat treatment solution polyamide acid (PAA) - copolymer of dianhydride 1,2,4,5 benzoltetracarbonic acid and di (4 amino) phenyl ether in dimethylformamide with the addition of solutions of oleic and palmitic acids in butanol. MIP is thin polyimide film, characterized by increased resistance to high temperatures and aggressive environments. Identification of fatty acids was performed by using piezoelectric sensors modified with polyimide, MIP oleic acid and MIP palmitic acid. Piezoelectric sensors based on fatty acids' MIP were tested in the analysis of sunflower, corn, olive, linseed and rapeseed oils in industrial production. Linear calibrations of curves with high determination coefficient are observed in MIP on the basis of polyimides. Comparing values of imprinting factor and selectivity coefficients of the obtained polymers showed, that high values are observed for sensors in the determination of the fatty acid, which was used as a template in the synthesis of MIP. The correctness of the oleic and palmitic acids identification is tested by the method "introduced - found". The chromatography-mass spectrometry (Agilent Technological 7890B GC Systems with mass selective detector Agilent Technological 5977А MSD) was used as a method of comparison. The difference between the results of the determination of acids by sensors based on MIP and by the method of chromato-mass-spectrometry does not exceed 10 %. Developed piezoelectric sensors on the basis of MIP oleic and palmitic acids, can be implemented as an inexpensive analytical instrument for rapid determination of the above mentioned fatty acids in various vegetable oils.

Abstract
Socio-economic, financial, scientific-technical and other factors of the modern world provoke a decline in the quality of nutrition in Russia. The formation of a balanced nutrition system is a priority task for the State Policy of the Russian Federation, reflected in the Government of the Russian Federation on October 25, 2010, No. 1873 r "Fundamentals of the Russian Federation State Policy on Healthy Nutrition for the Period to 2020". The purpose of the work: the creation of functional food products that guarantee the satisfaction of the needs of the population in basic and biologically active substances. As a perspective enrichers of flour confectionery products, powder from hawthorn fruit and semi-fatty flax flour was considered. A powder of the dried hawthorn fruit was obtained by radiation-convective method at sparing temperature conditions 55 ... 60 ° С with subsequent grinding to a powdery state. The multicomponent powder from hawthorn fruit, flax flour, the content of polyfunctional and biologically active substances in them proves the expediency of using natural biocorrectors for creating functional food products. Were developed biscuit recipes, cakes of increased nutritional value, corresponding to the requirements of regulatory documentation for organoleptic and physicochemical parameters.

Abstract
The strategic task of the state is to increase the efficiency of the sectors of the food industry and obtaining finished products of high quality. There is a need to increase the objectivity of quality control of food products through the introduction of high-efficiency intelligent technologies in the production process and building on their basis of a continuous automated systems of control and management. The successful solution of this problem is possible with the introduction in the production process expert integrated systems control in the flow and predict the performance of the quality food products using modern intelligent technologies: artificial neural networks and computer vision systems. The creation and use of such systems is one of the conceptual stages in the development of automation in the food industry. The basis of the algorithm of the expert system is a neural network model whose operation is based on the artificial neural networks. The creation of such system will allow: continuously, in the flow control and predict the quality of semifinished products and finished food products during the whole technological process; to ensure the stability of production of the product; significantly reduce the level of marriage, to reduce the loss of working time, materials and energy, improve quality of finished products. The article presents the architecture and the basic concept of intelligent expert system of quality control of food products. Problem-oriented knowledge in the expert system of quality control of food products are presented in two ways: declarative representation and proceduralne performance. Shows a diagram of the relationships of the main components of an expert system. This structure and the modular architecture of the dynamic expert system of quality control of food products. The features of its architecture.

Abstract
Guaranteeing the traceability of the food chain and excluding the possibility for food products (illegal, unreported and unregulated) to enter the IUU markets is a prerequisite for manufacturing products competitive on a global food market. Traceability is one of the necessary conditions for the organization of a sustainable business since it allows the manufacturer to make decisions on the efficiency of production and logistics operations. Consumers increasingly wish to be informed of the safety of the food they consume, its origin, the quality of manufacturing processes and sales. Food chains need to become more sustainable and transparent to restore and retain consumer trust. The dynamics of the volume of export-import operations in Russia reveals a persistent need to harmonize the domestic system of electronic veterinary certification with the approaches developed in international practice. In this paper we aim to explore the current status of information systems to support food supply chain transparency as wells as their relations with essential stakeholders. In particular we analyze current technical and organizational solutions and developments that aim to obtain and provide information concerning sustainability and transparency issues to consumers and decision makers. The main contradictions between the content of information claimed by end users and producers are revealed. Based on the analysis of the capabilities of the domestic information system "Mercury", ways of its improvement are proposed to bring them in line with the needs of international partners in export-import operations within the WTO and the Eurasian Union. The main requirements for a traceability system that could meet the interests of all stakeholders in the food chain are also formulated.

Abstract
The article presents the results of studies on the preparation of powder product (powder concentrate) from the red whortleberry on the basis of the enzymatic treated pulp of the berries and with the method of vacuum freeze-drying. Pre-processing of berries red whortleberry was carried out using the composition of enzyme preparations on the basis of Rapidash CR and Laminex BG2, providing an increase in the proportion of juice of the fraction is 26?% and significant enrichment of the juice of extractive substances of the fruit sugars, protein, mineral substances, organic acids, polyphenol compounds, including anthocyanins, catechins and proanthocyanidins. Enzyme preparations were added to the pulp of the berries, were hydrolysis for 2 hours at a temperature of 40-45 °C. After the time of hydrolysis enzymes have been inactivated heating. Pre-fermented pulp of the berries red whortleberry were subjected to freeze-drying. Drying berry pulp was carried out at the experimental stand the vacuum process of the MGUPP. The optimum conditions for obtaining the powder, with which it is possible to preserve biologically active substances and natural components of the berries. Found that by vacuum freeze-drying is possible to polydisperse powder concentrate with a moisture content of 5?%. Studied organoleptic characteristics of the powder concentrate of berries of red whortleberry. The estimation of the full grain-size composition of polydispersed powder of the berries red whortleberry with the information-measuring system on the base of the microscope "Biolam-I" MGTU im. N. Uh. Bauman. The analysis of granulometric composition revealed the presence in the powder of the berries cranberries particle size of from 10 to 130 µm. The main fraction with particles of 2 µm or less (75 %), which allows the obtained powder concentrate of berries of bilberry is considered fine and is attributed to the subgroup of powder - powders with a particle size of less than 2o10-6 m.