Key words
physiological adaptation, stress, protection, scheme, products, method, cedar oil, butter, magnolia vine, composition, properties

Abstract
Currently, food technologies related to the creation and production of specialized food products with appropriate effects, which are regulated by national standards, are of great importance. The article is devoted to solving the urgent task of producing specialized food products using plant adaptogens - a complex of wild-growing raw materials. On the basis of the adopted approaches, the possibility and expediency of creating a specialized purpose butter is substantiated. Methods and schematic diagrams have been developed for obtaining butter of a specialized orientation of a given composition and properties, according to which the product is obtained by partially replacing milk fat with vegetable fat, as well as by using nut-lemongrass filler. The methods include such basic technological operations as dosing of raw materials and intermediates, mixing and churning, separation of buttermilk, molding and packaging of the finished product. The article presents a comparative biochemical composition of the obtained products containing an antioxidant complex and tonic substances in the form of Chinese lemongrass lignans and traditional products. It has been established that the innovative oil has higher organoleptic indicators in taste and smell (when compared with traditional), and the presence of vitamin E + vitamin K complex in the composition of the product with the presence of tonic substances of Chinese lemongrass in the form of schizandrine and schizandrol provides it with antioxidant-adaptogenic properties. The developed products can be used in the nutrition of astronauts and stetscontent located in the conditions of the Far North and the Arctic.

Key words
sugar beet, sugar, sugar sorghum, sorghum syrup, wheat bread, sugar baked goods

Abstract
The article discusses the use of an environmentally friendly sugar-containing product - sorghum syrup in the food industry instead of granulated sugar, which contains harmful chemicals. For example, in Europe, Russian sugar (and hence Kazakhstani) is not recognized as a food product, since, in addition to color, it also contains technogenic impurities in the form of formalin, lime, and sulfur, which cause various diseases. Sorghum juice, obtained by mechanical squeezing of the stems on roller plants, is processed into sorghum syrup, which is not inferior to cane and beet sugar in terms of nutritional value, is easier to digest by the human body, does not contain impurities and is an environmentally friendly product. Sorghum syrup is produced in many countries, including Hungary, China, and in the USA the annual volume exceeds 10 million liters. In these countries, sorghum syrup is used as a standalone product or as a substitute for traditional sugar in food production. Pure sorghum, sometimes called sorghum syrup, is made from natural juice obtained from a plant called cane sorghum. This juice is concentrated by evaporation in an open pan, purified from impurities, obtaining a soft fragrant syrup. Sorghum syrup is made from the green sap of the sorghum plant, which is extracted from the crushed stems and then heated to evaporate excess water, leaving the syrup. Sugarcane is obtained from the cane by collecting its leaves and crushing or rubbing the juice. As the research results showed, the optimal amount of sorghum syrup in the production of wheat bread is 8% by weight of flour in the dough instead of 1% sugar; the optimal amount of sorghum syrup in the production of sugar cookies is 50% sorghum syrup to the mass of powdered sugar. Thus, when replacing sugar with sorghum syrup in the process of food production, firstly, the import of sugar is reduced by replacing it with domestic sorghum syrup in the food industry, and secondly, due to the use of an environmentally friendly product, the harmful effects of a sugar-containing product on the human body are eliminated.

Key words
frozen fish, long-term storage, rates of natural loss, rationing

Abstract
During the storage, there is a natural declines of frozen fish. Natural loss is one of the fatal losses that can be reduced, but cannot be completely eliminated. To normalize natural loss, a rational approach to the balance between the optimization of the cost of goods and the cost of their storage is required. Attrition rates need to be developed and regularly reviewed depending on the type of fish and storage conditions. The norms of natural loss during storage of frozen fish are developed on the basis of experimental studies and further statistical processing of the results. To determine the norms of the natural loss of food products, a mandatory laying of the product for full-scale storage is required, during which it is necessary to carry out measurements at certain time intervals, as well as iterative repetition of tests. A methodology for establishing the norms of natural declines of frozen fish during long-term storage has been developed in Research Institute for Storage Problems of the Federal Reserve. To develop a methodology for determining the norms of natural loss of frozen fish, data were collected and analyzed on quantitative losses for various types of frozen fish. The experiment was carried out under the established temperature and humidity conditions. The fish was stored at a temperature of minus 18 °C and a relative air humidity of 60% in accordance with the expiration date for each species. In accordance with the developed procedure for the natural loss of frozen fish for each type of fish and depending on the temperature and humidity conditions separately. In case of a change in the temperature and humidity regime of natural necessity, it must be corrected. The methodology regulates the number and repetition of experiments, the number of control places and the weight of a separate control place, the form of accounting for mass measurements. For each control place, its mass should be determined at the initial and controlled moment of storage, which makes it possible to establish the change in mass. The methodology describes in detail the conditions for conducting research, presents a detailed calculation algorithm for determining the norms of natural loss. The methodology can be used to develop an optimal experimental scheme to establish the quantitative losses of frozen fish during long-term storage and to establish the norms of natural loss.

Key words
gluten, microwave radiation, lipase, flour, oats, heat treatment

Abstract
Whole grain cereal with high nutritional value - oats, is a rich source of dietary fiber, especially soluble, as well as antioxidant compounds and slow-digesting starch. Starch and beta-glucan are the most common carbohydrate polymers available in oat products; however, their simultaneous isolation during extraction depends on the morphological and technological conditions of the raw materials. The effect of microwave heating on oat grains (700 W in 0-60 sec) has been studied. The activity of lipase and lipoxygenase of oats treated with microwave radiation (MVI) was monitored, and the storage of whole grain flour at 35 °C was also investigated. The results showed that the MVI affected the properties and viscosity of gluten to a negligible extent when the microwave processing time was less than or equal to 20 seconds. Microwave processing for longer periods of time (?30 seconds) increased the temperature ?68 °C, which damaged gluten and made wheat unsuitable for the preparation of bakery products. When processing starch with MVI, the initial gelatinization temperature increased as the microwave processing time increased from 65.2 °C (control, 0 sec) to 85.5 °C (60 sec, 700 W). The final viscosity of the processed starch MVI increased, due to the destruction of the intermolecular force between starch and gluten proteins. The effect of microwave heating on the storage of whole grain flour shows that the values of free fatty acids of the controlled sample (0 sec) increased sharply and reached 124.36 mgCON/100 g after 4 weeks of storage. The values of free fatty acids of the samples subjected to microwave treatment for 20 and 60 seconds were stable during the first 2 weeks of storage, and then increased. After 4 weeks of storage, the FFA value of the sample treated with a microwave oven of 60 seconds still did not reach 80 mgCON/100 g. The results obtained as a result of experiments on the activity of enzymes and the duration of storage showed that microwave processing can extend the shelf life.

Key words
model organisms, functional nutrition, gastrointestinal tract, histology, rheology, organoleptics

Abstract
In this work, based on the results of our own research, it was found that organomineral chelate supplements and butyric acid are essential components of functional nutrition for the population at risk for diseases of the gastrointestinal tract and the digestive system as a whole. These compounds were included in the formulation of bakery products in order to compensate for the deficiency of microelements and stimulate digestion processes. Due to the special requirements for the use of functional additives in food products, it becomes necessary to assess the biologically active dosages indicated in the formulations for biosafety. The results of studies of the introduction of a chelate additive in concentrations of 0.5; 1.0 and 2.0 mg/kg of finished products in bakery products revealed no changes in the microstructure of the dough and the quality of the finished product. At the same time, organoleptic indicators determined the presence of a metallic taste at the maximum concentration of chelates. In turn, when added to the recipe, butyric acid activated the yeast enzyme complex, accelerated fermentation, and increased the lifting power of the dough by 8.2% compared to the control. An increase in the friability and porosity of the crumb of a bakery product was recorded. The experts revealed the presence of an off-taste in the sample at a maximum concentration of butyric acid of 2 mg/kg of the finished product. Assessment for biosafety and identification of threshold values for dosages of food additives was carried out on a generally accepted model organism for toxicity assessment (Danio rerio) [1]. Danio rerio is a fish of the Cypriniformes order, widely used in toxicological studies, including in assessing the quality of feed and food additives. A number of key features, in particular, such as small size, rapid embryonic development (~72 h), the rate of generational turnover, the transparency of eggs during embryonic development, and genetic similarities with humans; allowed Danio rerio to become one of the key models in biomedical, toxicological, and basic research [2]. Studies have revealed activation of the intestinal immune response due to an increase in the number of lymphocyte cells in the mucous membrane, as well as an increase in the number and volume of goblet cells, which may indicate an intensification of digestion processes. Based on the results of the study, the optimal concentrations of these food additives were determined for inclusion in the composition of a bakery product. The studied food additives have a high potential for use in the design of formulas for preventive and functional nutrition products.

Key words
an unclaimed resource is Antarctic krill, the possibility of resuming production, water areas, investments, extraction and processing technologies

Abstract
The struggle for food resources is becoming more acute in the search for new types of aquatic biological resources due to the fact that today almost all water areas are distributed among individual states, 200-mile economic zones have been introduced, and all this is formalized by relevant international agreements. Today, both among the producing countries of aquatic biological resources and other industrialized countries, much attention is paid to the search for small-sized hydrobionts, which are not yet fully demanded by the market, which include the Antarctic shrimp (krill). Antarctic krill is the most widespread zooplankton in the Southern Ocean. As a result of the implementation of the state policy of the krill program, it became possible to catch krill in the period from 1971 to 1991 in the amount of about 4.0 million tons. During the period of the most active catch, its production during the Arctic season was approximately 350-400 thousand tons. However, since 1992 the krill fishery has been discontinued for known reasons. In 2009-2010 a number of Russian companies carried out episodic krill fishing expeditions with a total catch of 17 thousand tons. Interest in krill fishing is constantly on the agenda of the Federal Agency for Fishery; in 2021, a meeting was held in Vladivostok on the topic "On the resumption of Antarctic krill production by Russian fishing organizations and the construction of krill fishing vessels". The meeting addressed a wide range of issues related to the organization of scientific expeditions, the availability of the necessary vessels for organizing the harvesting and processing of krill, infrastructure issues, promising types of krill products, interaction with the CCAMLR Secretariat on securing the right to catch Antarctic krill for Russian users, taking into account international experience in the Convention area of this organization. The development of the domestic efficient krill fishery requires the organization of a modern competitive krill fishery in the conditions of the Olympic system of access to its resources.

Key words
food industry, resource, potential, analysis, evaluation, balance, method, model

Abstract
The main goal of the development of the food industry, which is part of the agro-industrial complex of the country, is to ensure the food security of the state. The purpose of the study was to develop a balance model for assessing the potential of organizations and testing it on the example of economic entities that form the resources of the food industry. The proposed balance model of resource potential makes it possible to analyze the sources of formation of the resources of the main types of food and the channels of their use. The analysis of the balance model of resource potential on the example of the vegetable growing industry for 1990-2020 showed both in Russia as a whole and in its districts a slow but steady growth in their production and consumption. However, it should be noted that the level of consumption per capita is not sufficient for all territories to ensure the recommended rational norms of consumption of vegetable products. The existence of a direct linear relationship between the main parameters of the resource potential, with the exception of the import and export of vegetable and melon products, has been established. It is these latter indirect parameters that have the most significant impact on the level of consumption of vegetable production per capita. A mathematical model has been developed to predict the level of consumption of vegetable products per capita, depending on the parameter of their export to other regions and foreign countries. The study contributes to the development of theoretical approaches to assessing the impact of resource potential on the level of consumption of vegetable products per capita. The practical value of the study lies in the possibility of using a balance model to assess and predict the performance of food industries, taking into account their impact on the level of consumption of its products.

Key words
scientific and technological progress, technical level of production of feed mills, moral and physical wear of machinery and equipment, joint ventures, machine-building enterprises

Abstract
The article shows the relationship between scientific and technological progress (STP) and the technical level of production of the enterprise (they are closely related to each other. However, it is impossible to identify them for the following reasons: the concept of STP is broader than the technical level of production of the enterprise; the technical level of production of the enterprise is assessed by the degree of practical use of the achievements of STP in technology, technologies and organization of production), the indicators of the assessment of the technical level of the enterprise (the state of mechanization and automation of production at the enterprise, which is determined by the level of performance by workers of the volume of work by mechanized and automated labor; the specific weight of the volume of products produced on progressive machinery and technology in its total quantity; the number of morally worn out machines and equipment used in the production of compound feeds; the level of physically worn-out machines and equipment), a brief assessment of the state of the technical level of production of compound feed enterprises of the Russian Federation is given (currently, machines and equipment with great physical and moral wear are used at the country's compound feed enterprises. In addition, they are produced in limited quantities in the Russian Federation. In such conditions feed mills, in most cases, are forced to import them), the positive and negative aspects of using imported machines and equipment are outlined (they have high technological efficiency. However, they are very expensive), in most cases the prices of domestic technological machines and equipment for the production of compound feeds are lower, but at the same time their quality is desirable leave the best. To change the situation in a positive direction, first of all, it is necessary to create joint ventures for the production of machinery and equipment for the food industry, including feed (the experience of creating joint ventures in the automotive industry has confirmed their high efficiency), it is proposed to provide benefits on customs payments for the import of machinery and equipment for feed mills (they should gradually decrease as domestic production is established), it is indicated that it is necessary to build domestic enterprises for the production of machinery and equipment for the food industry that meet international standards, in order to prevent further deterioration the quality of products produced on existing machines and equipment is proposed to increase the interest of workers by increasing wages and other incentives, an economic calculation is presented confirming a positive result when introducing advanced machines and equipment at a feed mill.

Key words
instant noodles, instant mashed potatoes, mass fraction of compounds insoluble in petroleum ether, epoxides, fat component safety

Abstract
The article discusses changes in fats that were used as a technological factor for the production of instant products and were sorbed by the products. The potential risk of regular consumption of such products is considered. Safety was assessed by physicochemical changes in the extracted fat component from fast food products. The objects of study of this work were selected the most popular instant products among consumers in the Russian Federation: instant noodles, instant mashed potatoes of popular brands. As the analysis of the results obtained during the research showed, the content of the mass fraction of the extracted fat in all samples exceeds that stated on the package. The higher proportion of fat in products is likely due to the increased fat absorption of the product during the hot oil dehydration process. In the study of the fatty acid composition of the analyzed products, it was found that palm oil is predominant in the fat component. It differs from other vegetable fats in its high content of saturated fatty acids. According to the research results, it was noted that the content of secondary products insoluble in petroleum ether is more than 1%, this is a risk factor for regular consumption of such products. The amount of epoxides has also been significantly increased, for some samples more than 52 mmol/kg. An increased content of fat oxidation products is a potential risk factor that provokes diseases of the gastrointestinal tract, cardiovascular and immune systems, changes in the blood count. The data obtained indicate the need for a critical assessment of the production technology, as well as the advisability of introducing regulatory standards related to the safety control of the fat component of fast food products in order to reduce the impact of toxic products of fat oxidation on the human body and, as a result, reduce the burden of diseases of civilization.

Key words
flour confectionery, biscuits, complex fortification, recipe composition, critical substances, added sugar, fat, salt, food safety, labeling, packaging

Abstract
The focus of modern consumers on the choice of products with an optimal nutritional composition leads to the need to expand the market for food products developed on the basis of the principles of healthy nutrition: with a reduced content of added sugar, fat and salt, with the presence of functional ingredients, and a minimum list of recipe components. Snacks currently account for about one-third of daily energy intake and typically consist of high-calorie foods, including flour confectionery. Improvement of their recipe composition is recognized as one of the promising strategies for optimizing the quality of industrially produced food products all over the world. Based on the analysis of various groups of biscuits, it was determined that the groups of sugar, butter and oatmeal biscuit have the most critical composition, the content of added sugar in them can reach 28.5 %, 39.0 %, 40.0 %, respectively. Butter and sugar biscuits additionally contain a high percentage of fat up to 21.5-33 %. The paper proposes a new approach aimed on creating flour confectionery products with specified criteria of quality, manufacturability, functionality and safety. Five main areas of complex fortification are identified and a set of actions for the effective development of each of them is determined. Comprehensive fortification of flour confectionery products is an actual area of research and an effective tool for the development of new generation products.

Key words
sports nutrition, carbohydrates, isomaltulose, glycemic index, sports performance, sports endurance

Abstract
Nowadays in many countries of the world intensive researches is being carried out on the study of carbohydrates, which can be components of sports nutrition, in order to get high athletic performance by athletes. One of these carbohydrates currently investigating is the isomer of sucrose - isomaltulose. Just like sucrose, it is completely, but at the same time much more slowly absorbed in the human body, and therefore is characterized by a low glycemic index. The aim of this work was to study the benefits as well as possible complications associated with the use of isomaltulose in sports practice. Based on the analysis of experimental data, it was shown that the consumption of isomaltulose makes it possible to stabilize the blood glucose level and prevent its sharp drop during physical exertion, which has a positive effect on the ability of athletes to demonstrate high sports performance in conditions of intense training and competition. This is also facilitated by the greater involvement of fats in the process of generating bioenergy, which is achieved with the use of isomaltulose in comparison with carbohydrates with high glycemic index values. It was found that the consumption of large amounts of isomaltulose during intense physical activity requires, however, from athletes in order to avoid upsetting the work of their gastrointestinal tract, its preliminary preparation and training. The paper makes a conclusion about the fundamental possibility of improving athletes' sports results when they include isomaltulose in their diet. This recommendation is the most reasonable for athletes taking part in competitions in sports where they are required to show maximum endurance.

Key words
multifunctionality, infrared, ultrahigh frequency, heat treatment, power industry

Abstract
The article presents the advantages of using electrophysical heating methods, offers constructive design solutions and optimal hardware design of various technological processes, such as drying, heat treatment. Multi-tiered structures are proposed, this approach solves the problem of saving room space, due to the fact that the structures are narrow and high in size, increasing the productivity of devices, while simultaneously loading products, optimal technological regulations improve the quality of finished products while minimizing energy losses and preserving food and biological value, the principles of creating promising multifunctional equipment, ensuring the performance of various functions, reducing the area occupied by equipment in production workshops, which also leads to a reduction in rental costs. The article also presents the developed drying cabinet, a device for moistening grain. When organizing the functioning of fast food outlets, the issue of rational and reasonable use of the premises is being resolved, to open a business in this area, premises have to be rented, rents are high, therefore, saving space is necessary, and for this, making decisions about rational and efficient use of it. The creation of multifunctional devices is based on small size and mobility, it can be transferred to any place of production workshops, the second important condition for creating multifunctional equipment is the idea of integrating different devices. The article presents various temperature regimes for heat treatment, for which patents of the Russian Federation have been obtained.

Key words
whiskey, gas chromatography, distillates, identification, volatile organic impurities, rum, moonshine, tequila, chromatography, mass-selective detection

Abstract
Alcoholic drinks are in high demand among consumers, which is a prerequisite for their falsification. The consumption of counterfeit drinks can pose an increased risk to human life and health. The article is devoted to the problem of increasing the reliability of identification of the chemical composition of alcoholic beverages based on the method of gas chromatography-mass spectrometry. A new approach to the detection, identification and quantitative determination of volatile organic impurities in distilled alcoholic beverages is proposed. Used a Maestro 7820 gas chromatograph with an Agilent 5975 mass-selective detector as standard and an FFAP polar capillary column. Chromatographic analysis parameters: volume of injected sample 0.2 µl, helium was used as a carrier gas, gas flow rate through the column 1.0 ml/min. injector temperature 180...230 °C, delay for solvent output 12 min. Temperature program of the thermostat: 120 °C (plateau 24 min), temperature rise by 14 °C/min to 210 °C. Parameters of operation of the mass-selective detector: SCAN mode - SCAN, the heating temperature of the ion source is 205 °C, the temperature of the analyzer was 160 °C, the voltage on the electronic multiplier is 5 V. Analytes were identified by comparing the experimental and mass spectra of the NIST 11 library. Analysis of the main characteristics of the recorded in the course of research, the possibility of qualitative and quantitative determination of substances was found. Experimental and theoretical studies have revealed the feasibility of developing a new analytical methodology for the targeted identification of isoamyl ether of acetic acid, butyl alcohol, isoamyl alcohol, ethyl ether of capronic acid, ethyl ether of lactic acid, ethyl ether of caprylic acid, ethanoic acid, 2- furancarbaldehyde, ethyl ether of hexanoic acid, ethyl ether of dodecanoic acid, phenylethyl alcohol, ethyl ether myristic acid, caprylic acid, ethyl ether of palmitic acid. On the example of studying the chemical composition of grain and rum distillates, whiskey, rum, tequila, samogon, the possibility of using the chromatography with mass spectrometric detector for the identification of 14 components of volatile organic impurities in the course of one analysis has been experimentally confirmed. The results of the stuy are applicable for solving various problems, including for use in automated systems for excellence control and care of alcoholic drink based on artificial neural networks. The prospect for further research is the expansion of the list of identifiable substances and the development of highly sensitive methods for their targeted determination by determination by chromatography with a mass-selective detector.