Abstract
Processing of fruit and berry raw materials is one of the important stages of the technological process for the preparation of semi-finished products of alcoholic beverage production. For the effective extraction of soluble substances before pressing, preliminary preparation of raw materials is required, aimed at reducing the viscosity of cell juice, increasing cell permeability and improving the drainage properties of the pulp. The enzymatic method of processing raw materials has several advantages over other methods, since the products of enzymatic cleavage are in semi-finished products and drinks, enrich their composition and make it possible to obtain high-quality semi-finished products. In experimental samples of cherry and blackcurrant alcoholized fruit drinks treated with the enzyme preparations Fruktotsim P6 L, Bruzime BGX, the content of total phenolic substances increased, antioxidant activity increased, which confirms the effectiveness of the enzymatic treatment. All experimental samples of alcoholized fruit drinks had a higher optical density at a wavelength of 280 nm compared with the control, which confirms the increase in their content of phenolic compounds. In the semisweet "Cherry" and "Blackcurrant" tinctures, prepared on alcoholized fruit drinks after enzymatic treatment (experimental samples), the content of total phenolic substances and antioxidant activity increased, the mass concentration of iron decreased, the optical density increased, which indicates an increase in the content of phenolic compounds, and organoleptic improved indicators.

Abstract
According to the "Fundamentals of the state policy of the Russian Federation in the field of healthy nutrition for the period up to 2020", the adult diets do not comply with the principles of healthy eating in view of the consumption of foods containing a large amount of animal fat, simple carbohydrates, lack of vegetables, fruits, fish and seafood, which leads to an increase in overweight and obesity, the prevalence of which has increased in recent years, increasing the risk of diabetes, heart disease vascular system, etc. The purpose of the state policy in the field of healthy nutrition is the preservation and strengthening of the health of the population, the prevention of diseases caused by malnutrition and unbalanced nutrition. Meanwhile, according to epidemiological studies, the number of people with diseases such as caries, diabetes, atherosclerosis, obesity, etc. is increasing every year. One of the reasons for such an increase in these diseases is the excessive sugar content in diets. This is due to the fact that in the diet of various age categories of the population in a large number there are non-alcoholic sweet carbonated drinks, restored juices containing sugar. The development of recipes for food concentrates of kissels with the introduction of natural sweeteners will make it possible to obtain products with a low sugar content and, therefore, reduce the caloric content of this group of food products as a result of replacing sugar in the recipe with natural or synthetic sweeteners, while maintaining or improving the consumer properties of the finished product.

Abstract
The article is devoted to the study of sensory characteristics of polysaccharides of various nature when they are combined with food acids, the development of a recipe for a basic mixture of low-calorie dishes for public catering in order to use in recipes of low-calorie sweet dishes. The research was conducted in 3 stages: 1) selection of combinations of complex additives of sweeteners and food acids; 2) selection of optimal combinations of food acids, CDP and polysaccharides; 3) development of the basic mixture recipe for cooking low-calorie dishes. The authors analyzed the sensory characteristics of citric, lactic and succinic acids in combination with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel, the organization of the tasting analysis corresponded to GOST ISO 6658-2016, the consistency was evaluated according to GOST 31986-2012 and GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (aspartame, sodium saccharinate, Sucralose, sweetness coefficient 340) were identified: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified malic pectin with lactic acid. We worked out the technology for obtaining a stable elastic jelly using low-esterified Apple pectin, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. A dry mix recipe has been developed that can be the base for the development of low-calorie sweet dishes for public catering and has a variation in the use of lactic and succinic acids depending on the taste and aroma characteristics of the raw materials used and its corrective ability.

Abstract
This article discusses the bleaching and refining technologies of cotton oils in a two-step way, which are important in the processing of cotton seeds of grades III-IV. A solution of NaOH is used for the first stages of alkaline refining, and a second-aqueous solution of sodium silicate, which is less active than the first one. Introduction of a two-stage method of alkaline refining of oils obtained from low-grade cotton seeds and their bleaching with activated clays helps to reduce losses of valuable oil, alkali and others. The developed technology for producing selected forpress oil from low-grade cotton seed shows an increase in oil yield of 3.8 % and an improvement in its quality.

Abstract
The country's food security largely depends on the effectiveness of the trade and marketing policy and the level of state support for the development of its own distribution infrastructure through the creation of a network of wholesale food markets. Foreign experience of state support for the creation of these structures and the regulation of their activities contributes to the development of competition and the prevention of monopolization of distribution channels. An effective state sales and marketing policy allows us to solve the problem of guaranteed sales of domestic producers at the domestic market at a fair price and to ensure the economic and food security of the country.

Abstract
The aim of the study is to assess the level of development of the public catering market in the Kaliningrad region and highlight its features. Catering is an important part of the development of not only the regional economy, but also of human development, directly affecting its vital functions. Catering has become a dynamically developing industry in the Russian Federation for many years, however, a number of indicators in comparison with foreign statistics leaves much to be desired. The Kaliningrad region is an exclave - a very special subject of the Russian Federation, and therefore needs comprehensive research, support and development. One of such methods can be a study of the region's catering market. The article discusses the catering market of the Kaliningrad region, especially the situation on the market of the city of Kaliningrad. The catering market of the region was not the subject of thorough research, and the author analyzed the situation in the catering market, outlined the main features of the market in the region, gave a description of the dynamics of the development of the catering market, described the market problems in the region and possible development prospects, using mainly statistical data. The article includes an introduction, a main part, conclusions and a list of sources. The main results of the work can be considered the systematization and structuring of information regarding the number of catering enterprises, the variety of formats and their types, with specific indicators. Analysis of the dynamics of market development in conjunction with the analysis of the purchasing power of the population. In addition, a number of assumptions have been put forward regarding the characteristics of the catering market in the region and further prospects for its development.

Abstract
Over the past five years, in the country and in the world there has been an increase in the production and consumption of non-alcoholic tonic drinks (NTD). Representatives of various scientific schools are developing new NTD formulations. The regional characteristics of the used plant raw materials with a tonic effect are taken into account. The priority task of the food industry is to carry out activities aimed at making healthy food products, taking into account not only the traditions and habits of the population, but also the cost-effectiveness of introducing them into production. The paper considers the requirements of regulatory documentation for raw materials, elaborates the technological scheme of NTD production, describes the requirements for labeling and packaging of the finished drink. Introducing new technologies into production is an expensive process. The aim of the work is a preliminary automated assessment of the economic efficiency of an investment project for the production of NTD based on new recipes. The specified assessment is carried out from the point of view of traditional indicators of project efficiency, using the Karma optimization software package, which allows identifying the economic potential and finding the optimal characteristics of investment, production, financial activities of investment and production projects. The influence of the key indicator of the project (the market price of a unit of production) on the main indicators of the effectiveness of the investment project is studied. The life cycle is analyzed and the economic potential of the investment project is revealed through the use of an optimization mathematical model. The dependence of the net present value of the project on the planning horizon is described with a variation in the market unit price parameter. High characteristics of the economic efficiency of the investment project are obtained. Practical recommendations are given on sales markets, production technology, implementation of investment projects related to the production of NTD "Wild Cat".

Abstract
The main requirement for the use of food additives (FA) is the absence of their harmful effects on the human body as a result of their prolonged intake with food - throughout the life of a person and even several generations. In connection with the emergence of new scientific data, the development of food production technologies, there is a need to amend the legislative acts of the Eurasian Economic Union (EAEU), the introduction of which will help ensure the safe application of FA, as well as harmonize the EAEU legislation with international legislation. "Decisions" on the possible application of certain FAs in the food industry are made on the basis of a thorough analysis of all available scientific data, including results of these substances carcinogenicity, mutagenicity and embryotoxicity, taking into account the recommendations of the Codex Alimentarius Commission and European Union decisions guaranteeing safe use and the technological justification for to use substances as FA. The article provides the rationale for updating the list of FA permitted for use in the food industry on the territory of the EAEU.

Abstract
A promising direction of public policy in the field of healthy eating is the creation of technologies for the production of qualitatively new foods with a directional change in chemical composition that meets the needs of the human body. The use of technological additives in the creation of functional products is relevant. The article shows the possibilities of regulating organoleptic indicators of minced systems from skinny ocean fish using oil-containing products, flavor-aromatic additives, structuralizers and food dietary supplements of functional purpose. This reciprocal addition of the formulation by various components allows to create a combined mince of special purpose and products based on it, most in line with the needs of the body for food and biological value. The purpose of the research was to regulate organoleptic indicators and the nutritional value of stuffing systems from skinny ocean fish using functional dietary supplements. Introduction to the recipe "Moby Luxury Universal" as a biologically active additive allows to enrich minceca Ca, Fe and I, as well as vitamins, dietary fiber and proteins. It has been obtained that the formation of taste characteristics is carried out by the formation of alyphateous compounds, the basis of which are di- and trimethylamine (DMA and TMA), free amines, alcohols. It has been established that the best options for combining fish raw materials and additives are 120:4:3. Unconventional flavor range is obtained for meatballs with "Mobi Luxury Universal".

Abstract
In order to improve the efficiency of work in the field of control and regulation of alcohol turnover, an important task is to develop new methods for identifying the chemical composition of alcoholic beverages. This area of research is highly significant because it is related to the health of the Russian population and which fully meets the requirements of the "Strategy for improving the quality of food products in the Russian Federation" and the new "Doctrine of food security of the Russian Federation". The purpose of this study is to develop and test new instrumental methods for determining the chemical composition of whiskey. Based on gas chromatography and capillary electrophoresis methods, new Express analysis methods have been developed that are simple, reliable, and highly accurate. Using the developed methods, 11 samples of whiskey produced in Ireland, Scotland and Russia were studied. New experimental data are obtained that indicate the effectiveness of the developed methods for determining the chemical composition of whiskey. Using gas chromatography, it was found that all the studied samples contain acetaldehyde, ethyl acetate, methanol, 1 propanol, isobutanol, 1 butanol, isoamylol, and acetic acid. Most samples contained acetone, ethylformate, 2 propanol, isoamyl acetate, ethyl lactate, furfural, ethylcaprinate, and 2 phenylethanol, 2 butanol, 1 pentanol, and ethylcaprinate were found in 2 samples. It is shown that the mass concentration of components of volatile organic impurities varies widely, the total amount of identified impurities is in the range of 1236-5737 mg/dm3. Using capillary electrophoresis, it was found that all the studied whiskey samples contain ammonium, potassium, calcium, sodium, and magnesium, and the total cation content is in the range of 4.69-32.5 mg/dm3. Differences were found in the composition of volatile organic impurities and whiskey cations, which are explained by chemical reactions occurring during production processes. Promising areas for further research have been identified that allow us to expand the list of normalized physical and chemical indicators in whiskey and formulate objective criteria for detecting falsification.

Abstract
Changes in temperature and humidity parameters (initial value of 10.6 %) of wheat grain during the storage year were studied. Grain humidity in both the wall and Central part of the metal silo remained almost unchanged, remaining at the level of 10 to 11 %. Humidity values were recorded monthly. As for the grain temperature, it varied from 20 to 32 °C, with a minimum outdoor temperature of minus 5 °C, in accordance with seasonal temperature changes. It is noted that the grain moisture in the surface layer tended to increase by 0.4-1.2 %. Grain humidity at the end of the experiment was 11.6 %. Experiments on changes in grain temperature and humidity during active ventilation in large-capacity metal silos have shown that the rate of change (decrease) in temperature depends on the specific air flow rate, the difference in air and grain temperatures. Experimental storage has shown that grain with a moisture content of up to 13.6 % can be stored for up to nine months without deterioration. A longer shelf life is possible for wheat grains with a moisture content of up to 12 %. The above-grain and under-roof space of large-capacity metal silos is directly related to one of the significant factors that can potentially improve the quality of grain safety during long - term storage-through the use of possible techniques that reduce the effects of moisture condensation on the internal surfaces of the roof and unfilled walls of the silo. This condensation of moisture is most likely in the autumn-winter period, when the stored grain is not yet cooled by active ventilation, and the outside air temperature regularly falls to values below the dew point temperature for air in direct contact with the specified internal surfaces of the silo. Calculations show that conditions for such condensation are possible already at the temperature difference between the grain and the outside air from 5 to 6 °C. The very same possible condensation of moisture ends with its runoff to the surface of the grain mass, which leads to the appearance of free moisture on the surfaces of grains and is a significant factor in reducing the quality of grain safety during its long-term storage. In this article, special attention was paid to the processes occurring in the under-roof space of large-capacity metal silos and suggested ways to solve this problem.