Abstract
Heat sterilization is an obligatory final stage in the technological cycle of production of canned products for long-term storage. At the same time, their high quality is largely determined by the perfection of the sterilization process, which should ensure the required level of product safety with a minimum duration of heat treatment. In addition, sterilization is the most energy-intensive process in the technological cycle, which ultimately affects the competitiveness of products. Based on the assessment of traditional sterilization modes, new multilevel modes of sterilization of pear compote in glass jars of various sizes using high-temperature liquid heat carriers have been investigated and developed. On the basis of the study of the thermal stability of glass jars under different temperature conditions, the permissible temperature differences between the levels of heat treatment are substantiated. The new regimes provide a reduction in duration, improvement in quality and a reduction in energy costs per unit of output by more than 40 %.

Abstract
The paper presents the results of research on the technological evaluation of modern varieties and hybrids of table beet as raw materials for the production of dried products. The research object was 8 varieties and hybrids of table beet - domestic Russian single-seeded, dark-skinned, Bordo 237, Bordovaya VNIIO, Demetra, Marishka and two foreign hybrids-Boro F1 and Pablo F1. Their comparative analysis was carried out on the indicators of chemical composition, the output of finished products in the course of its laboratory production and its organoleptic evaluation. According to the dry matter content, the varieties Bordovaya VNIIO, Russian single-seeded and Marishka were distinguished, the content of which varied from 15.4 to 14.5 %. The highest sugar content was characterized by the varieties Bordovaya VNIIO, Bordox 237 and Marishka, where their content ranged from 12.06 to 10.23%. The betanin content was noted in the varieties Maroon VNIIO, Russian single-seeded and Marishka, where it was more than 200 mg%. The Dutch Boro F1 hybrid was also singled out for this indicator - 237 mg%. The nitrate content in all samples did not exceed the MPC. According to the results of laboratory production of dried products, the highest yield was noted for the varieties Bordovaya VNIIO and Marishka - 29.4 and 28.0%, respectively. According to the results of organoleptic analysis of dried beets, which was carried out after its culinary processing, the varieties Bordovaya VNIIO, Marishka and Bordo 237 were distinguished. These varieties are recommended for cultivation in the areas of procurement activities of processing enterprises as providing high-quality dried products.

Abstract
Infrared spectroscopy is widely used for operational quality control of milk and dairy products at all stages of the technological process. The purpose of this work was to develop certified reference materials (CRM) of liquid dairy products composition for metrological support of IR analyzers. UHT drinking milk (GOST 31450-2013) and sterilized drinking cream (GOST 31451-2013) were used for the CRM preparation. The determination of the certified values of the mass fractions of dry substances, protein, fat and lactose was performed using the State measurement standards GET 173-2017, GVET 176-1-2010 and validated measurement procedures in UNIIM - Affiliated branch of the D.I. Mendeleyev Institute for Metrology. The validated measurement procedures were developed in the course of expanding the scope of application of primary reference measurement procedures (FR.PR1.31.2019.00001, FR.PR1.31.2019.00005). The additional measurements were carried out using the standardized measurement procedures according to GOST 23327-98, GOST 22760-77, GOST 3626-73 in testing laboratory of Ural State University of Economics. The certified values of mass fractions of fat, protein, dry substances and lactose for the first batch of CRM of milk composition were 3.17±0.05 %, 3.20±0.04 %, 11.6±0.1 %, 4.60±0.08 %, for CRM of cream composition were 20.05±0.06 %, 2.40±0.06 %, 26.5±0.1 %, 3.63±0.08 %. The established shelf life of CRM of milk composition was 6 months, for CRM of cream composition - 4 months. According to the test results CRMs of dairy products composition (MS-1 CRM UNIIM) were approved by Order of Rosstandart No. 921 on May 18, 2020 and entered into the State Register of Approved Types of CRMs of the Russian Federation under the number GSO 11504-2020 / GSO 11505-2020. The developed CRMs have been successfully used to establish the metrological characteristics of IR analyzers for milk and dairy products.

Abstract
One of the branches of the food industry that can ensure the country's food independence and meet the needs of the population is the sugar industry. The authors have identified stages of development of the sugar industry, from the cycle of birth to decay, determined by the nature of the process of digitalization, the factors contributing to the increase of efficiency of use of agricultural land and sustainable use of natural resources, usage-based processes of digitalization and the application of clean technologies. The study established negative trends in land use, systematic causes of low productivity in the sugar industry, developed the principles of management of the digitisation of the sugar industry on the horizon of the economy, criteria of efficiency of the project of digitalization as the basis of sustainable use of natural resources and growth of productivity through the introduction of digital technologies in the sugar industry.

Abstract
The concept of "National Dairy Products" is regulated at the level of the Eurasian Economic Union without specifying specific products types, their identification characteristics and production features. The aim of the research was to develop the conceptual foundations of the "Russian national dairy product" concept, including a multifaceted identification and monitoring system, using heuristic forecasting. This approach is based on the collection, systematization and analysis of expert opinions from a wide range of scientists and specialists in various aspects. The first of them was the historical aspect, based on a retrospective analysis of the traditional milk processing methods by the population of the territory of the modern Russian Federation and features of the industrial dairy products production. The development of monitoring system for national dairy products (NDP) is based on a scientifically based range of NDP with established distinctive characteristics. Multidimensional analysis of NDP identification includes classification and terminology issues, raw materials aspect, quality and safety requirements, control and technological support issues, as well as the specifics of NDP labeling, which makes it possible to distinguish these products from similar ones on the shelf. The formation of NDP monitoring system will not only preserve authentic Russian dairy products, raw materials and technologies and stimulate the high-quality dairy products production and consumption, but also ensure the implementation of the NDP export potential.

Abstract
Traditionally, sweet peppers are consumed fresh, as an independent food product, and in the preparation of various dishes as a seasoning. One of the food products is lecho pepper. The purpose of the development was to study new varieties of sweet peppers and their effect on the change in the content of ascorbic acid and carotene during processing and storage of the finished product. The work was carried out at VNIIOOB, a branch of the Federal State Budgetary Scientific Institution "PAFNTs RAS" of the Astrakhan Region, in accordance with generally accepted methods and technical conditions for the production of this type of product. For the preparation of lecho pepper, the employees of the Department of Agricultural Technologies and Land Reclamation used the varieties of sweet pepper Podarok Moldovy, Classic and Marble of the VNIIOOB selection, the variety Podarok Moldovy was taken for control. The content of sugars, dry matter, vitamins C and A, and nitrates was determined in fresh and finished products. As a result of the research, it was found that there was no significant difference in the varieties in the shape, size and thickness of the fruit walls. The size of the fruit in height and width ranged from 6.2-7.7 and 3.95-5.25 cm, respectively. The wall thickness of the fruits of all studied varieties exceeded 0.4 cm. The Classic variety was distinguished by the content of the main chemicals. In terms of dry matter, this variety exceeded 1.1-1.5 times, in terms of the amount of sugars, 1.1-1.7 times, ascorbic acid, 60.3-70.0 mg% of the varieties Mramorny and Gift of Moldova, as before processing fruits, and after processing. The sugar to dry matter ratio was 31.6-47.8 %. The content of nitrates in the finished product was significantly lower than the maximum permissible concentration. The taste of the finished product met the technological requirements for lecho-pepper. The authors believe that in all respects, lecho-peppery corresponds to a high-vitamin food product.

Abstract
The article studies genetic factors such as the breed and genotype of cattle by DNA markers, which correlate with the quantitative and qualitative indicators of raw milk. A comparative analysis of the volumes of raw milk production and the productivity of cows in different regions of Russia for 2019 was conducted. The current distribution of the cattle population by breed is also presented. The comparative characteristics of milk quality indicators and integral criteria for its safety in cows of different breeds and genotypes for the CSN3 and BoLA-DRB3 genes are given. There is a trend towards the development of genetic factors for the intensification of dairy farming, saturation of the market with high-quality milk and dairy products, and increasing the competitiveness of domestic enterprises.

Abstract
Alcoholic fermentation, which is based on the Saccharomyces's yeast metabolism, is a key step in the fruit distillates technology. Because of the yeast action, in addition to ethyl alcohol and carbon dioxide, secondary products are formed, the concentration and composition of which depend both on the raw material biochemical composition and on the used yeast race. The cornelian cherries biochemical composition has a number of features, which requires research aimed at choosing yeast race that provides the most complete sugars fermentation and product with a certain volatile components composition. The aim of the work was to select the yeast race most suitable for cornel pulp fermentation in the distillates production based on the research results of the biochemical composition characteristics effect of this raw material type on various wine Saccharomyces cerevisiae yeast metabolism. As research objects, Cornelian cherries were used, harvest of 2020, collected in Kabardino-Balkaria. For cornel pulp fermentation, four domestic yeast races in the form of a pure culture and three imported races in the form of active dry yeast preparations (ADY) were used in the work. It was found that the races Vishnevaya 33 and Red Fruit had the highest fermentation efficiency for cornel pulp. The research results of the yeast race influence on the volatile components composition of fermented cornel pulp showed that the use of domestic pure cultures leads to an increased accumulation of acetaldehyde and methanol by an average of 1.4-1.9 times compared to ADY. The use of the Red Fruit race for cornel pulp fermenting allows not only to accumulate the maximum amount of ethyl alcohol, but also to provide the most balanced qualitative and quantitative composition of volatile components with a minimum methanol concentration have been shown.

Abstract
Synesthesia is a neurobiological phenomenon in which a certain stimulus, acting on a sensory organ associated with it, causes, apart from the will of the subject, a sensation that is specific not only for this particular sensory organ, but also produces sensation or perception which is characteristic of one or several other sensory organs. Examples include the ability of individuals to see sounds, hear colors, or feel tastes of objects with different geometric shapes. The synesthetic associations that many people have are food related. The task of scientists is not only to study their manifestations in our life and search the neurobiological roots of this phenomenоn, but also to learn how to apply them for practical purposes so that food may be not only a vital necessity, but also gives people a constant feeling of pleasure. One of the most common forms of combined perception of food by our senses, which can be considered a manifestation of taste-olfactory synesthesia, can be considered the close relationship felt by many people between the taste characteristics of food and its aroma. The taste and aroma of food are often so closely related that the sensations caused by them can merge, becoming indistinguishable. The existence of the that form of synesthesia can be used to create new food products that do not contain or are present in their composition in a much smaller amount of such components that are considered by modern nutritiology as undesirable when they are present in too high concentrations. This can be applied, for example, to table salt (sodium chloride), the consumption of which in many developed countries is currently regarded as highly excessive. To reduce its consumption, it is proposed to increase in containing it products, "congruent", aromatic compounds which can significantly enhance the perceived sensation of salinity in food. It has been shown that the use of such method allows one to significantly (up to 30%) reduce the salt content in many food products without a noticeable change for consumers in their main taste characteristics. The paper also analyzes examples of the use of another type of synesthesia - taste-visual to improve consumer characteristics of food.

Abstract
The purpose of this study is to evaluate the effect of complex food additives "Lemongrass" and "Forest berries "Cloudberry" on the toxicity of water-alcohol liquid of 40% strength, prepared with alcohol "Lux" and specially prepared water using modern specific methods. The work was performed on experimental animals-mongrel male rats. The main ingredients of the complex food additives "Lemongrass" and "Forest berries" Cloudberry" that meet the requirements of TR CU 029/2012 and TR CU 021/2011 are infusions of lemongrass and cloudberry, prepared using a special technology, and carbohydrates: fructose and lactose. We used the method of forced intoxication of animals with intra-gastric injections of the studied alcoholic beverage and a control solution (40% ethanol solution), which leads to the development of a pronounced ethanol withdrawal syndrome approximately 12 hours after the last administration (a modification of the method first proposed by Majchrowicz in 1975). The study also included measuring the mass of animals before and after intoxication with an alcoholic beverage, calculating the average dose of ethyl alcohol received for the entire period of intoxication per animal, the average total score of severity of withdrawal syndrome per animal, and animal mortality against the background of intoxication and during the manifestation of manifestations of withdrawal syndrome. The severity of ethanol withdrawal syndrome is assessed by comparing the main manifestations of this syndrome in control and experimental animals. Based on the conducted research, it was established: 1. the weight Loss of animals in the groups intoxicated with water-alcohol solutions containing the studied additives is significantly lower than in the control group (ethanol solution without additives). 2. the Addition of complex food additives "Lemongrass" and "Forest berries "Cloudberry" to the solution of ethyl alcohol leads to a softening of the severity of withdrawal syndrome after forced alcohol intoxication and to a more intensive decrease in its manifestation. Consequently, the components contained in the additives "Lemongrass" and "Forest berries "Cloudberry" in their combination reduce the toxicity of ethyl alcohol.