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Food processing Industry №7/2022

The results of the work of Food and Processing industry Enterprises of Russia


Kolonchin K. V., Seregin S. N., Gorbunova M. A.The role of investment in the development of the fish market

P. 8-15 DOI: 10.52653/PPI.2022.7.7.001

Key words
fishery complex, domestic market of fish products, investment quotas, government measures to support and regulate the domestic market

The measures taken by state regulation with the introduction of investment quotas for the extraction of aquatic biological resources have provided a new quality of economic growth. Under the current economic conditions of development, including low growth rates, high inflation, the innovation-investment model is the basis for stimulating the economy of the fishery complex and expanding the market for fish products. The development and implementation of innovations and new technologies for the development of the fishery complex is an objective necessity; ultimately, the cost of the finished product supplied to the consumer and its economic accessibility for all socio-demographic groups of the country's population depend on these factors. The article analyzes the volume of investments that have recently been attracted to the development of the fishing industry, the main direction of which was the renewal of the material and technical base of the fishery complex to transfer it to an innovative development path with the introduction of new technologies to increase the economic efficiency of work, involvement in the economic turnover secondary resources, greening production. Investment policy aimed at transforming the market for products of aquatic biological resources, including expanding the range of products supplied and ensuring the economic accessibility of fish products for households with low incomes, is able to ensure the consumption of fish products by the country's population, which is one of the priority tasks for implementing the Strategy for the development of the fishery complex Russian Federation. In the current conditions in the domestic and foreign markets, the state is required to create tools to stabilize business activity and support business in key food markets. Also, the increase in the consumption of fish products by the population cannot be considered separately from the ongoing socio-economic policy of the state, only in the conditions of an increase in the well-being of the population will the demand in the market of fish products be provided.

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9. Kolonchin K. V., Seregin S. N., Gorbunova M. A. Possible directions for solving the problem of ensuring new requirements for the consumption of fish products. Trudy VNIRO = Proceedings of VNIRO. 2022;187 (In Russ.).
Kolonchin Kirill V., Candidate of Economic Sciences,
Gorbunova Marina A.
Russian Federal Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Seregin Sergey N., Doctor of Economic Sciences, Professor
V. M. Gorbatov Federal Science Center for food systems of RAS,
26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.

Savostin D. S., Savostin S. D., Magomedov M. D., Stroev V. V.Price as a factor of increasing the competitiveness of a feed mill

P. 16-19 DOI: 10.52653/PPI.2022.7.7.002

Key words
prices and pricing, competition, compound feed enterprise, compound feed, cost of compound feed, raw materials, grain, losses in the production of compound feed

The article examines the historical aspect of pricing in the country; indicates the absence of an alternative to the transition of the Russian Federation (RF) to market relations. In a planned economy, prices for compound feed were set by the USSR State Price Committee and have not changed for a long time. At the same time, subsidization of feed prices from the country's budget was carried out. Even with the desire of the state to create favorable conditions for the development of the feed industry countries, in most cases, did not get the desired results. It was possible to change the situation only with the implementation of radical economic reforms. With this in mind, a decision was made on the transition of the Russian Federation to market relations. The shortcomings made during the country's transition to market relations are listed (the absence of a detailed program for the country's transition to market relations; shortcomings in the system of protection of savings, citizens of the country who were in a savings bank; the import of the currency of the USSR to the Russian Federation from the former Soviet republics, thanks to which inflation has increased significantly; the lack of a system to protect pensioners from serious financial difficulties; the increase in the turnover of highly qualified personnel with good practical experience at enterprises, due to low wages and its delays; complete the lack of a competitive environment, since all enterprises were state-owned; shortcomings of the privatization program of state-owned enterprises, which was supposed to protect the interests of a large number of citizens of the country, etc.); the structure of the price of feed is given: it consists of the cost of production, profit and value added tax (VAT); attention is drawn to the need for a reasonable reduction the cost of compound feeds; a method for determining the economic feasibility of purchasing raw materials for the production of compound feeds is proposed (to establish the types and quantity necessary for production compound feeds in demand, to identify market prices for compound feeds in demand, to determine the costs associated with the purchase of raw materials, to compare all costs associated with the production and sale of feed intended for the production of compound feeds with market prices for them, in cases where market prices for the produced compound feeds will be higher than the above costs, it is advisable to produce them); the algorithm of pricing for compound feeds is recommended; losses related to the production of compound feeds are considered; possible types of discounts from the price of compound feeds are outlined.

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Savostin Dmitriy S., graduate student
Central Bank of the Russian Federation, Department of Monetary Policy,
12, Neglinnaya str., Moscow, 107016, This email address is being protected from spambots. You need JavaScript enabled to view it.
Savostin Sergey D., Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Magomedov Magomed D., Doctor of Economic Sciences, Professor
Moscow State Pedagogical University,
4, bld 1, 2nd Agricultural lane, Moscow, 129226, This email address is being protected from spambots. You need JavaScript enabled to view it.
Stroev Vladimir V., Doctor of Economic Sciences, Professor
State University of Management,
99, Ryazanskiy avenue, Moscow, 109542, This email address is being protected from spambots. You need JavaScript enabled to view it.

Statsenko E. S.The study of consumer opinion towards foods enriched with vegetable protein

P. 20-24 DOI: 10.52653/PPI.2022.7.7.003

Key words
survey, consumer, demand, preference, respondent, soy, products, consumption frequency

To develop and design new food products, it is necessary to know the demand and need for them from the population. The real demand of consumers in certain foodstuffs, as well as the level of their consumption, can be identified with the help of a sociological survey. The purpose of this research was to study consumer attitudes towards food products containing soy, as well as preferences for their use. A questionnaire survey was used to conduct the study. The objects of the study were residents of the city of Blagoveshchensk aged 18 years and older. The survey showed that, in general, the consumer responds positively to food products containing soy and is willing to include them in the diet as a source of protein and other valuable substances. It turned out that 85.5% (218 people) prefer to consume soybeans in processed form, as well as in the composition of traditional food products, and only 14.5% (37 people) in their natural form. A comparative analysis of these sociological studies and studies conducted earlier showed that food products containing soy began to be consumed daily by 5.9% more than 10 years ago (7.0%). However, a significant part of the respondents (33.3%) may refuse to use these products because of the bean taste and smell of soy and its derivatives. Almost every fifth (19.6%) named the reason for the possible refusal to use these products - the fear of products containing genetically modified objects. It also turned out that government programs and projects aimed at the prevention of alimentary diseases through the production of dietary, functional and preventive foods are effectively implemented, since the majority of respondents (62.3%) consume dietary and fortified foods daily or every 2-4 days.

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9. Analysis of the Russian market of soybeans and soy products: results of 2019, forecast until 2022. Neoanalytics. URL: https://marketing.rbc.ru/articles/11667/
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20. Sen'kin N. I. Prospects for the development of genetically modified crops. Interekspo Geo-Siberia = Interexpo GEO-Siberia. 2017;(1):211-217 (In Russ.).
21. Federal Law No. 358-FZ dated July 3, 2016 "On Amendments to Certain Legislative Acts of the Russian Federation in Part of Improving State Regulation in the Field of Genetic Engineering Activities". URL: http://publication.pravo.gov.ru/Document/View/ 0001201607040147
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Statsenko Ekaterina S., Candidate of Technical Sciences
All-Russian Research Institute of Soybeans,
19, Ignat'evskoe highway, Blagoveschensk, Amursky district, Russia, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it.

Yamaletdinova M. F.Development of the experiment plan of the process of moisture absorption of apricot seeds

P. 25-28 DOI: 10.52653/PPI.2022.7.7.004

Key words
plan, experiment, moisture absorption, apricot seed, factor, full-factor experiment, Student's criterion, duration, temperature, saline solution

In this article, the author has developed a two-factor experimental plan to study the process of moisture absorption of apricot seeds. A two-factor experiment is carried out in order to find the conditions for the process of moisture absorption of apricot seeds, which provides the optimal value of the selected parameter (extremal problem), and to construct an interpolation formula for predicting the values of the studied parameter, which depends on a number of factors (interpolation problem). Experimental research aimed at developing a new method for the production of Uzbek national salted seeds from apricot processing waste. The method of preparing such salted seeds in the traditional artisanal way includes the following technological processes: drying in the summer in the sun, and in winter in dryers. Splitting the shell mechanically, i.e. each seed is manually, individually hit with a hammer in order to obtain small cracks on the shell, this is done so that later the kernel can be easily separated from the shell manually. After that, the process of soaking (boiling) in a 20% saline solution of seeds with cracks on the shell takes place to give them a salty taste; frying in open cauldrons a certain portion of the seeds; drying also in the open air in the sun, or in a dryer; roasting with salt in a cauldron, for the acquisition of kernels of seeds of a specific taste and aroma; cooling naturally; implementation. For further research, the conditions for the flow of the moisture absorption process were identified, which provide the optimal value of the selected parameters - the temperature of the saline solution and the duration of exposure of the product in the saline solution, and the construction of an interpolation formula for predicting the values of the studied temperature parameters, and time, depending on a number of factors. Based on two factors of brine temperature and the duration of exposure of the product in the brine, a regression equation was obtained for the output value of moisture absorption. The Student's test coefficient was calculated, and the regression equation was tested for adequacy using the Fisher test.

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Yamaletdinova Munira F., graduate student
Bukhara Engineering and technology institute,
15, Kayum Murtazaev str., Bukhara, Republic of Uzbekistan, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.


Solov'yov V. V.Optimization of Enzymatic Processing in the Technology of Complex Yeast Processing

P. 29-33 DOI: 10.52653/PPI.2022.7.7.005

Key words
hydrolysis optimization, yeast cell biopolymers, excess brewer's yeast, enzyme preparations, enzymatic hydrolysis, yeast extract, adsorbent, complex yeast processing

Currently, one of the tasks of the technical development of the brewing industry is the creation of waste-free production with a closed technological cycle. During the production of beer, brewer's yeast (Saccharomyces carlsbergensis) is used, which accumulates during the fermentation of beer wort. About 40% of this yeast is used in new fermentation cycles as seed, and 60% is a brewery waste (excess brewer's yeast) and must be disposed of. This article presents studies on the feasibility of using a complex of enzymes in the composition of glucanase, mananase, protease, amylase, lipase for the destruction of yeast cell biopolymers. As a result of the experimental work, an analytical dependence was scientifically substantiated and established, which adequately describes the process of destruction of yeast cell biopolymers depending on the mass concentration of dry substances of the yeast suspension, the duration of the hydrolysis process and the pH of the medium, which made it possible to achieve a high level of accumulation of soluble solids in the liquid phase by technological methods. yeast hydrolyzate. The optimal consumption of enzyme preparations in units of activity per g of yeast dry matter: alfa-amylase, protease, glucoamylase, lipase, mannanase for the process of hydrolysis of yeast cell biopolymers, which makes it possible to obtain a yeast extract and mycotoxin adsorbent, has been established. Data are presented on the justification of the technological parameters of the process of hydrolysis of excess brewer's yeast using an enzyme complex and staged enzymatic treatment, taking into account the duration of hydrolysis of yeast cell biopolymers, temperature regimes, pH of the medium, concentration of yeast suspension, dosage of enzyme preparations. The paper presents studies on the development of technological parameters for obtaining experimental samples of yeast extract and adsorbent based on yeast cell walls under production conditions: the preparation process (washing and debittering) of excess brewer's yeast was carried out on a GEA FTC 1-06-107 separator, enzymatic hydrolysis of yeast biomass was carried out on a microbrewery ORION-100, the separation of the yeast hydrolyzate was carried out on the separator GEA FTC 1-06-107, dehydration (drying) of the hydrolysis products was carried out on an experimental dryer. The general chemical composition of the yeast extract, the amino acid composition of protein substances, and the mineral and vitamin composition were studied.

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Solov'yov Vitaliy V.
Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus,
29, Kozlova str., Minsk, Republic of Belarus, 220037, This email address is being protected from spambots. You need JavaScript enabled to view it.

Lukin N. D., Shleina L. D., Ananskikh V. V.The effect of a complex of enzyme preparations used in the biocatalysis of corn flour on the yield of maltodextrin

P. 34-37 DOI: 10.52653/PPI.2022.7.7.006

Key words
maltodextrin, corn flour, biocatalysis, enzyme preparations, viscosity

The process of liquefaction of starch-containing raw materials is accompanied by high viscosity. Novozymes' viscosity-reducing cellulolytic enzyme preparation Viscoferm was used to reduce the viscosity of the thinned cornmeal mash and increase the yield of maltodextrin. Viscoferm was added to the 50 °C mash during the preparation stage and held for 30 minutes. After 30 minutes, the calculated amount of thermostable alfa-amylase was added to the mash and the liquefaction process began. The viscosity values of corn flour mash depending on the temperature and dosage of the enzyme preparation alfa-amylase in the presence of Viscoferm and without it, were determined on the Reotest 2 device. Liquefaction was carried out directly in the measuring cylinder of the viscometer, as well as on an experimental laboratory unit. The dosage of alfa-amylase was 0.2; 0.4 and 0.6 units. AC/g starch contained in cornmeal, the dosage of Wiskoferm was constant at 0.2 g/kg DM mash. Viscosity measurement was carried out when the mash temperature changed from 60 to 98 °C, the mash concentration was 25% DM, every 2 °C. The complex use of amylolytic and cellulolytic enzyme preparations at the stage of bioconversion made it possible to reduce the viscosity of the liquefied mash by 35%, increase the yield of maltodextrin by 18%, and increase the sludge dry matter content. The obtained data were processed using the Table Curve 3D v4.0 mathematical program, presented in graphical form, in a 3D image and described by a mathematical equation.

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Lukin Nikolay D., Doctor of Technical Sciences, Professor,
Shleina Lyubov' D.,
Ananskikh Viktor V., Candidate of Technical Sciences
All-Russian Research Institute of Starch and Starch-Containing Raw Materials Processing -Branch of the A. G. Lorch Federal Research Center for potato,
11, Nekrasova str., Kraskovo, Lyubertsy, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.


Arkhipov L. O., Kharenko E. N., Syomushkina A. Yu., Bindyukova, E. D., Lavrukhina E. V.Changes in the quality indicators of carp of various types of cutting at sub-cryoscopic storage temperature

P. 38-44 DOI: 10.52653/PPI.2022.7.7.007

Key words
fish partially freezing, cryoscopic temperature, sub cryoscopic temperature, amount of frozen water, partially freezing modes, quality indicators, shelf life

Based on previously conducted experimental studies to study the effect of a given temperature storage regime, which ensures the crystallization of water in the product up to 40%, it was determined that such a storage regime allows you to slow down the changes that cause spoilage of the product and increase the storage duration in comparison with cooled samples by?2 times. This is confirmed by the data obtained as a result of organoleptic evaluation, microbiological studies and determination of nitrogen of volatile bases. The duration of storage of the samples was 14 days. Considering the results obtained, on the effect of sub cryoscopic temperature on the storage capacity of partially frozen samples of undivided carp, its storage was carried out with varying degrees of cutting. Carp samples (whole, gutted, gutted headless, fillet, vacuum-packed fillet) were stored at a temperature regime providing water crystallization in the product up to 40% (minus 1.2±0.1 °C) in order to study changes in the quality indicators of samples and determine the duration of their storage before spoilage. During storage, the temperatures of the cooling medium and the objects of study were monitored and the amount of nitrogen of volatile bases, active acidity of the medium (pH), mass loss, the number of mesophilic aerobic and optionally anaerobic microorganisms and organoleptic evaluation of samples. The duration of storage of samples before their spoilage, depending on the type of cutting, was: gutted carp - 21 days, gutted headless carp and fillet - 28 days, vacuum-packed fillet - 42 days. The results obtained allow us to consider partially freezing, with partial crystallization of water up to 40%, as a promising method of storing food fish products, and the use of various types of cutting and additional cold means (vacuum packaging) have a synergistic effect and contribute to maintaining the quality and increasing the duration of product storage.

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Arkhipov Leonid O., Candidate of Technical Sciences,
Kharenko Elena N., Doctor of Technical Sciences,
Bindyukova Ekaterina D.,
Lavrukhina Elizaveta V.
Russian Federal Research Institute of Fisheries and Oceanography (VNIRO),
Moscow, 17, Verkhnyaya Krasnoselskaya, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Syomushkina Anna Yu.
All-Russian Research Institute of Medicinal and Aromatic Plants,
7, Grina str., Moscow, 117216, This email address is being protected from spambots. You need JavaScript enabled to view it.

Lazareva E. G.Actual problems of milk research for the presence of bovine leukemia virus

P. 45-48 DOI: 10.52653/PPI.2022.7.7.008

Key words
bovine leukemia, Bovine leukemia virus, milk of leukemic animals

The article actualizes the problem of the presence of bovine leukemia virus in milk and dairy products. Bovine leukemia (BL) is a tumor disease of an infectious nature, the causative agent of which is the species Bovine leukemia virus. Currently, the disease is ubiquitous in the world, and in the Russian Federation since 1997, cattle leukemia occupies the first place in the structure of infectious pathology. Annually animals are culled in farms with bovine leukemia, which, according to statistics, ranges from 0.26 to 0.64% of the total list of cows in the Russian Federation, which leads to an average loss of 160 thousand tons of milk per year. In the period from 2000 to 2020, a total of 857 236 cattle were slaughtered, which are assessed as sanitary defects, that is, at the lowest price. The damage from the lost milk amounts to about 3.5 billion rubles. Consequently, the dairy industry annually incurs huge losses associated with the presence of cattle in farms. Since September 1, 2021, new veterinary rules for combating bovine leukemia have come into force, approved by the Order of the Ministry of Agriculture of the Russian Federation No. 156 dated March 24, 2021, where information is indicated on the possibility of using dairy raw materials from unfavorable BL for processing, subject to compliance with the rules of heat treatment. At the same time, the current parameters of the temperature treatment of raw materials for the subsequent production of products such as cheese, cottage cheese, etc. are not capable of destroying harmful metabolites, and in some cases may not even have a lethal effect on the virus. Bovine leukemia virus has a phylogenetic relationship with the human type 1 T-cell leukemia virus (HTLV-1), which also indicates the relevance of conducting research on the relationship of oncological diseases with the use of products obtained from raw materials of sick animals. Therefore, in order to solve such a problem as providing the population with safe food, it is necessary to develop methods for determining Bovine leukemia virus in dairy products produced on an industrial scale from prefabricated raw materials.

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Lazareva Ekaterina G.
All-Russian Dairy Research Institute,
Moscow, 35, Lusinovskaya str., 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.

Terent'ev S. E.Comparative evaluation of the influence of varietal differences of the main cereals on the baking properties of flour and the quality indicators of bread from frozen semi-finished products

P. 49-52 DOI: 10.52653/PPI.2022.7.7.009

Key words
baking properties, varieties, spring and winter wheat, winter triticale, bakery products, specifications

The article presents the results of a long-term study conducted at the experimental field of the Smolensk State Agricultural Academy. The author evaluated the baking properties of the main cereals of the Central region of Russia - spring wheat, winter wheat and winter triticale. The prospects for the development of the bakery industry worldwide are associated with the expansion of the use of frozen semi-finished bread products of various degrees of readiness, flour for the manufacture of which must have special baking qualities. In this regard, the author conducted a study of the quality of flour obtained from the grain of three main cereals of various varieties. Eight varieties of each crop of domestic, Belarusian and German breeding were involved in the field experiment. The results of a long-term study in the field showed that in the soil and climatic conditions of the Smolensk region, all grain crops showed ecological plasticity and the ability to form grain yields over 6 c with ga. In terms of yield, stability and quality of flour, the advantage of spring wheat varieties Radmir and Madam has been scientifically proven and experimentally confirmed; winter wheat - Nemchinovskaya 85; winter triticale - Consul. Chemical analysis of flour samples from grains of the studied varieties of the main cereals of the Non-Chernozem zone showed that all of them have the properties necessary for the manufacture of frozen semi-finished bread products. The expediency of growing two varieties of spring wheat, one variety of winter wheat and one variety of winter triticale in the natural and climatic conditions of the Smolensk region has been scientifically proven and experimentally confirmed, the grain of which meets the technological requirements to the maximum extent. All varieties belong to the domestic and Belarusian selection and are zoned in the Smolensk region. The practical implementation of the research results was expressed in the author's development of specifications for five types of bakery products from mixtures of three types of flour - wheat, triticale and barley. An experimental assessment of the quality of bakery products made from frozen semi-finished products of a high degree of readiness showed that they have an increased nutritional value in terms of the content of polyunsaturated fatty acids omega-3, protein, essential amino acids and dietary fiber.

1. Vil'c K. R., Nesterenko A. A. Technology of frozen semi-finished products. Molodoy ucheniy = Young scientist. 2015;10(90):166-169 (In Russ.).
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5. Terent'ev S. E., Labutina N. V. Features of technology for producing bread and bakery products from frozen semi-finished products. IOP Conference. Series "Earth and Environmental Science". International Scientific and Practical Conference "Improving Energy Efficiency, Environmental Safety and Sustainable Development in Agriculture" (EESTE 2021). Series "IOP Conference Series: Earth and Environmental Science". 2022:012025.
6. Tipsina N. N., Matyushev V. V., Bocharov L. V. The use of flaxseed flour in the production of wheat-rye bread. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Krasnoyarsk State Agrarian University. 2018;4(139):169-174 (In Russ.).
Terent'ev Sergey E., Candidate of Agricultural Sciences
Smolensk State Agricultural Academy,
10/2, Bolshaya Sovetskaya str., Smolensk, 214000, This email address is being protected from spambots. You need JavaScript enabled to view it.

Derkanosova N. M., Shurshikova G. V., Shelamova S. A., Vasilenko O. A., Kashirina N. A., Stakhurlova A. A.Designing enriched bakery products with a predictable level of quality

P. 53-58 DOI: 10.52653/PPI.2022.7.7.010

Key words
bakery products, enriching ingredients, flour mixture structure, mathematical models with fuzzy parameters, dietary fiber

The design of enriched bakery products, as one of the priorities of food security, should take into account several aspects: meeting the requirements of the criteria of functional or, at least, more balanced nutrition; ensuring the traditional sensory perception of the product by the consumer; availability and environmental friendliness of enriching raw ingredients. Enriching ingredients can be processed products of agricultural raw materials that contain nutrients with an established physiological effect. Based on the screening of agricultural crops, the prospects of using amaranth for enrichment purposes have been established. Pumpkin pomace as an alternative source of dietary fibers and minerals deficient in diet has been chosen as a secondary product of direct pressed juice technology. Good taste compatibility of amaranth and pumpkin has been established, which will provide several potential directions for enriching the content of useful nutrients. The use of products of fruit and vegetable processing ensures the environmental friendliness of the main production and the possibility of rational use of secondary resources, which include pomace. A method of designing a multicomponent flour mixture for the production of functional products with an additional increase in the nutritional value of a number of indicators has been proposed. The task of stochastic programming in M - statement with fuzzy defined parameters of the model has been suggested for calculation of the structure and properties of the mixture. The analysis of combination of the components of the mixture, variation of the substances' content providing enrichment lines, the consideration of "desirable" fuzzy defined values of separate parameters of the mixture have been made. The classes of restrictions have been defined: technological, economic, connected with maintenance of a level of quality of finished products according to consumers' inquiries. The results of designing on the example of a three-component mixture of baking wheat flour with enriching components - dried and ground pumpkin pomace and flour from amaranth extrudate for bread production with a high content of protein and dietary fiber, with the content of the latter at the level of a functional product. The proposed methodology can be applied in the creation of mixtures of components for various purposes.

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Derkanosova Natal'ya M., Doctor of Technical Sciences, Professor,
Shelamova Svetlana A., Doctor of Technical Sciences,
Vasilenko Ol'ga A., Candidate of Technical Sciences,
Kashirina Natal'ya A., Candidate of Veterinary Sciences,
Stakhurlova Anastasiya A., Candidate of Technical Sciences
The Emperor Peter the Great Voronezh State Agrarian University,
1, Michurina str., Voronezh, Russia, 394087, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Shurshikova Galina V., Candidate of Technical Sciences
Voronezh State University,
1, University Square, Voronezh, Russia, 394006, This email address is being protected from spambots. You need JavaScript enabled to view it.

Timakova R. T.Study of the effect of ionizing radiation on the preservation of composite flour mixtures enriched with antioxidant phytosurve

P. 59-65 DOI: 10.52653/PPI.2022.7.7.011

Key words
enrichment, ionizing radiation, dose, composite flour mixtures (CFM), medicinal and technical phytomaterials, dioecious nettle (Urtica dioica), medicinal sage (Salvia), antioxidant activity, KMAFAnM

When expanding the range of fortified foods presented on the consumer market as ready-to-eat and on the market of industrial goods as semi-finished products, the issues of ensuring microbiological safety to ensure the preservation of dry flour semi-finished products require a practical approach in the selection of prescription components for composite flour mixtures (CFM) and the use of methods for their preservation. The enrichment of composite flour mixtures with different types of medicinal and technical raw materials of antioxidant activity (nettle dioica (Urtica dioica), sage officinalis (Salvia) provides a prolongation of shelf life by 2-4 months compared with mixtures without the addition of phytonutrients. Along with this, as a result of microbiological studies, mesophilic aerobic and facultative anaerobic microorganisms were found on the particles of phytomaterials. As an additional factor ensuring the preservation of the CFM, ionizing radiation was treated with different doses from 0.1 kGy to 1.0 kGy by a linear electron accelerator of the model UELR-10-10S2 according to the requirements of GOST 33271-2015. The dependence of the change in the KMAFAnM index on the applied radiation dose has been established. The optimal radiation dose of 0.5 kGy was determined according to the factor analysis of organoleptic parameters, antioxidant activity (AOA) and KMAFAnM, which provides high efficiency of processing medicinal and technical phytosources - 50.0-51.8%. The compounding composition of the CFM was formed according to experimental data using the method of mathematical modeling. Medicinal sage powder treated with ionizing radiation is characterized by a greater antimicrobial orientation during the storage of CFM compared to radiation-treated nettle powder. The introduction of medicinal and technical raw materials treated with ionizing radiation into the compounding composition of the CFM provides an improvement in the preservation of such mixtures and an extension of shelf life by 2 months compared to the CMS enriched with non-irradiated phytonutrient. The results of the conducted studies show the possibility of practical application of the developed formulations of CFM. It is recommended to conduct further research on the practical approbation of different types of phytomaterials pretreated with ionizing radiation.

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Timakova Roza T., Doctor of Technical Sciences, Candidate of Agricultural Sciences, Professor
Ural State Economic University,
62/45, 8th Marta/Narodnoy Voli, Ekaterinburg, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.


Petrov S. M., Podgornova N. M., Grigor'ev D. A.Inulin as a promising natural prebiotic multipurpose use

P. 66-74 DOI: 10.52653/PPI.2022.7.7.012

Key words
inulin, natural prebiotic, functional products, technological properties, product quality improvement

Functional foods are becoming more and more in demand in the food industry due to their ability to increase the effectiveness of the diet by delivering essential nutrients to the human body. As the burden of disease increases and consumer acceptance of the link between diet and health increases, the growing global demand for healthy and functional foods is increasing. Inulin, as a functional food ingredient with prebiotic properties, is not digested in the upper gastrointestinal tract, therefore it has a reduced calorie content, and also stimulates the growth of intestinal bifidobacteria. It does not increase blood glucose levels and does not stimulate insulin secretion. Issues that require further understanding and study in the development of new processes and products enriched with inulin are analyzed. The purpose of the study was to evaluate the general technological properties that inulin exhibits in various foods. A theoretical research method based on the analysis and generalization of information from authoritative literary sources was used. Inulin has been shown to have a unique combination of nutritional properties and important technological advantages. In food formulations, inulin can significantly improve organoleptic characteristics. Its addition improves both taste and mouthfeel in a wide range of food applications. Inulin has a fairly low solubility, improves the stability of foams and emulsions, and exhibits exceptional fat-like properties when used as a gel in water. Replacing fats and carbohydrates with inulin has the advantage of preserving taste and texture, as well as providing products with improved nutritional properties. A brief overview is given, both for the modern consumer and food manufacturers, of various applications of inulin and its derivatives, which shows the potential for use in the development of innovative healthy products not only with prebiotic properties, but also with improved quality indicators.

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Petrov Sergey M., Doctor of Technical Sciences, Professor,
Podgornova Nadezhda M., Doctor of Technical Sciences, Professor
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University),
73, Zemlyanoy Val, str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Grigor'ev Dmitriy A.
18B, A. Dikogo str., Moscow, 111396, This email address is being protected from spambots. You need JavaScript enabled to view it.

Golovacheva N. E., Gallyamova L. P., Abramova I. M., Morozova S. S.On the prospects for the production of traditional Russian alcoholic beverages

P. 75-78 DOI: 10.52653/PPI.2022.7.7.013

Key words
Russian traditional alcoholic beverages, hooch, bread wine, spotykach, berezovka, suharnichek, khrenovukha, medok

The article discusses the possibility and prospects of the production of Russian traditional alcoholic beverages. Recently, hooch has become especially popular with consumers, which is a colorless, transparent or opaque liquid with a predominance of bread tones in aroma and taste. For the preparation of hooch at enterprises, grain distillates are used, as raw materials for the production of which it is possible to use rye, barley, corn, wheat, triticale, barley and rye malt, and other types of grain raw materials growing in Russia. The process of making high-grade hooch is quite complicated. The main stages are: preparation of mash, distillation of grain distillate, mixing with prepared (corrected) water and treatment of the drink with activated carbon. At all stages of the preparation of hooch, from the choice of raw materials to the distillation and purification of the finished product, many factors must be taken into account, which requires a careful approach and the strictest adherence to technology. It is very promising to develop a technology for the production of bread wine, which from the 15th to the 19th century was one of the national Russian drinks obtained from grain distillates with the addition of infusions and fruit drinks fortified from vegetable raw materials, aromatic spirits with the treatment of the drink with active carbon. Of great interest is the possibility of producing under production conditions a group of Russian traditional alcoholic beverages based on rectified ethyl alcohol from food raw materials, which are divided depending on the physical and chemical parameters and the raw materials used for their preparation (crackers, horseradish, birch sap, honey, semi-finished products for based on fruit and berry and vegetable raw materials and other food ingredients) for: suharnichek, khrenovukha, berezovka, spotykach, medok, sbiten and others. Each group of drinks has characteristic organoleptic and physico-chemical parameters. The production of alcoholic beverages prepared on the basis of Russian traditional raw materials and natural ingredients using modern technological processes with high organoleptic and physico-chemical indicators is very promising, as it will help to significantly expand the range of high-quality alcoholic products, solve the issue of import substitution and abandon the flavors supplied, usually by import.

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Golovacheva Natal'ya E., Candidate of Technical Sciences,
Gallyamova Lyubov' P.,
Abramova Irina M., Doctor of Technical Sciences,
Morozova Svetlana S., Candidate of Ñhemical Sciences
Russian Scientific Research Institute of Food Biotechnology - Branch of Federal Research Center of Food and Biotechnology,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Tishkova A. I., Tarasova V. V., Nikolaeva Yu. V.Development of cryotechnology for the preparation of Italian sauces

P. 79-84 DOI: 10.52653/PPI.2022.7.7.014

Key words
Italian sauces, frozen sauces, cryotechnology, microbiological studies, microscopic studies, organoleptic studies

Today, one of the key features of fast food consumption is its safety, quality and availability. The consumer pays special attention to the ingredient composition of industrial products. Freezing is an important direction for extending the shelf life of the finished product today. Frozen ready-made meals are considered more convenient for a quick meal, since in order to prepare your dinner, you need to warm up a frozen product in a convenient way, and it is already ready for use. quantity while complying with quality control and safety standards is possible, and also reduces the time for preparing hot and cold dishes at home and in catering establishments. The objects of study in the work were arrabiata, bechamel and pesto sauces, selected by a survey of respondents. In the course of the work, such studies were carried out as microscopic, microbiological and organoleptic. As a result of the research, it was established: 1. When conducting a microscopic examination, it was found that there were no structural changes in sauces in comparison with samples before freezing and after defrosting. 2. When conducting a microbiological study, it was found that the microbiological indicators of sauces practically do not change during storage and remain within the permissible values according to the requirements of microbiological safety. 3. When conducting an organoleptic study, it was found that there was no significant change +in sauces before freezing and after defrosting, according to the considered criteria.

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Alexandra I. Tishkova,
Veronika V. Tarasova, Candidate of Technical Sciences,
Yuliya V. Nikolaeva, Candidate of Technical Sciences
Moscow State University of Food Production,
125080, Moscow, 11, Volokolamskoe highway, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Il'yasova S. A., Akhmedov M. E., Kas'yanov G. I.New technical and technological solutions for the production of apricot compote with a high nutrient composition

P. 85-88 DOI: 10.52653/PPI.2022.7.7.015

Key words
apricot, variety, chemical composition, nutritional value, sterilization mode

In the scientific article, the indicators of the chemical composition of Tamasha apricot and the use of an ultra-high frequency electromagnetic field (microwave EMF) and syrup based on light water and 70% concentrate from white mulberry berries in canned compote technology are studied, taking into account its diversity, depending on many factors, both biological, climatic and agrotechnical techniques used. The traditional modes of sterilization of apricot compote in various containers are investigated. The dynamics of heat treatment and extinction of microbial flora during sterilization of apricot compote in a glass jar with a capacity of 0.35 liters are considered. The evaluation of sterilization regimes implemented in production is given with the identification of characteristic disadvantages, which are expressed by an obvious temperature unevenness and a significant duration of heat treatment regimes. In the production of apricot compote, the goal was set to improve product quality indicators. Vitamin C was taken as the main indicator, as it increases the body's defenses, limits the possibility of respiratory tract diseases, improves vascular elasticity. This vitamin was also chosen because it has a beneficial effect on the functions of the central nervous system, stimulates the activity of the endocrine glands, promotes better absorption of iron and normal hematopoiesis, prevents the formation of carcinogens. In this regard, a promising method was identified, which also contributes to improving the efficiency of the sterilization process. New sterilization regimes have been established, characterized by a relatively shorter duration of heat treatment and a uniform temperature field, which together provide an improvement in product quality indicators. It is noted that the developed sterilization regimes provide a reduction in vitamin C losses by more than 15% than the traditional regime. An improved structural scheme for the production of apricot compote with a high nutrient composition is proposed. The possibility of using dessert syrup made from "light" water with the use of 70% white mulberry berry concentrate for filling apricot fruits, which contributes to the enrichment of the finished product with biologically active components contained in white mulberry berries, has been studied.


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Il'yasova Saidat A., applicant,
Akhmedov Magomed E., Doctor of Technical Sciences, Professor,
Dagestan State Technical University,
70, I. Shamil avenue, Makhachkala, Russia, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kas'yanov Gennadiy I., Doctor of Technical Sciences, Professor
Kuban State Technological University,
2, Moskovskaya str., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kobelev K. V., Kharlamova L. N., Lazareva I. V., Sinelnikova M. U., Matveeva D. U.Oats are a promising material for the production of vegetable milk

P. 89-92 DOI: 10.52653/PPI.2022.7.7.016

Key words
milk, oats, functional drinks, plant-based drinks, gluten

In recent years, there have been changes in consumer preferences for functional foods, which have led to extensive research on the development of healthy foods. Drinks, including functional ones, occupy a considerable share in the diet of a modern person. In addition, the technology of their production makes it possible to introduce new functional ingredients into them, and this is not very difficult. At the same time, the absence of heat treatment allows you to keep all the vitamins and nutrients in the product. On the part of consumers, the demand for functional drinks with high digestibility and functionality has also increased. Plant-based beverages can be used as an independent product, as well as as an alternative to milk when making coffee, when cooking or baking, in fermented dairy products. Oats are a source of protein, fat and soluble fiber, beta-glucan. The amino acids contained in oatmeal are almost identical to muscle proteins. In terms of protein content, oats can be compared with buckwheat. Oats are easily digested, due to the high amount of starch it provides the body with slow energy. Oat milk does not contain lactose, as well as other allergens: soy, peanuts and others present in other alternative products. Also, with certain methods of processing oats, oat milk does not contain gluten. Oatmeal drinks are well absorbed by the human body, have a good nutritional profile and proven health benefits. An important task is to develop technologies that allow achieving the most complete transition of useful components from oat grain into a drink.

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Kobelev Konstantin V., Doctor of Technical Sciences,
Kharlamova Larisa N., Candidate of Technical Sciences,
Lazareva Irina V., Candidate of Technical Sciences,
Sinelnikova Marina U.,
Matveeva Dar'ya U.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Korneva E. S., Peregonchaya O. V., Dyakonova O. V., Derkanosova N. M., Kurgannikov P. Yu. Material and functional composition of semi-finished products from yacon and daikon

P. 93-96 DOI: 10.52653/PPI.2022.7.7.017

Key words
daikon, yacon, composition, acid-base properties, infrared absorption spectra

The implementation of providing the consumer market with healthy food products is associated with the search for raw ingredients that have both a balanced nutrient composition and processability. From these positions, an analysis of the composition and acid-base properties of daikon and yacon processing products was conducted. Daikon root crops and yacon tubers are characterized by a high content of dietary fibers, including fiber, pectin, and inulin (for yacon). They contain low molecular weight sugars, amino acids, peptides and proteins, as well as components of mineral origin, including calcium which is deficient in diets. Drying and grinding of root and tuber crops was carried out to ensure the processability of food ingredients from daikon and yacon. In discussed studies, drying by infrared radiation to a moisture content of 6.0±0.5% was used, the granulometry of powdered semi-finished products was less than 0.125 mm. Powdered semi-finished products from daikon and yacon were tested by standardized methods, as well as by absorption infrared spectroscopy and potentiometric titration. According to the results of the research, it has been established that the acid-base activity demonstrates the inertness of semi-finished products in relation to this type of interaction. The material composition of semi-finished products from daikon and yacon forms a buffer complex. The buffering action, which consists in proton-donor activity, is manifested to a greater extent in the semi-finished product from daikon. Spectral data confirm the analytical study in parts of the composition of semi-finished products: the basis of the samples are polysaccharides and their derivatives. The composition of polymeric macromolecules built from glucopyranose cycles contains hydroxyl, ester, and carboxyl groups. The intensity comparison of the maximum in the area of 1730 ñì-1 indicates a higher content of carboxyl groups in the hydrogen form in the composition of daikon. The polysaccharide composition of the carbohydrate part of semi-finished products is represented with a high degree of probability by cellulose, pectin, and inulin. The presence of protein compounds in the samples was noted. The composition evaluation, acid-base properties of semi-finished products obtained by drying and grinding daikon and yacon roots showed the feasibility of their use as a functional food ingredient for dietary fibers and calcium in various food systems.

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Korneva Elena S., graduate student,
Peregonchaya Ol'ga V., Candidate of Chemical Sciences,
D'yakonova Ol'ga V., Candidate of Chemical Sciences,
Derkanosova Natal'ya M., Doctor of Technical Sciences, Professor,
Kurgannikov Pavel Yu., graduate student
Voronezh State Agrarian University named after Emperor Peter I,
1, Michurina str., Voronezh, Russian Federation, 394087, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Glotova I. A., Litovkin A. N., Mangesov V. I., Vysotskaya E. A.Food modules based on the products of slaughter broiler chickens in nutritional prevention of osteoporosis

P. 97-101 DOI: 10.52653/PPI.2022.7.7.018

Key words
osteoporosis, nutritional prevention, diseases of musculoskeletal apparatus, products of slaughter, broiler chickens, food modules, pate

Diseases associated with disorders of the musculoskeletal system significantly reduce the quality of life of the population in economically developed countries. It is necessary to develop the production of affordable food price segment for alimentary prevention of the musculoskeletal system diseases. Pastes from heads and legs of broiler chickens satisfy the daily need for calcium by 27.2%; pastes with the addition of lard-by 19.9%; with the addition of powdered zucchini-milk semi-finished product satisfy the daily need for calcium by 41.1%, in magnesium - by 18.9%. The use of 100 g per day of all kinds of pastes corresponds to the level of functionality of calcium content, which can be explained by their high content in the mass based on the heads and legs of broiler chickens. The pate with powdered zucchini-milk semi-finished product 16.1% satisfy the daily adult requirement for phosphorus. The paper assesses the influence of food modules and prescription-component solutions of pate masses based on the heads and legs of broiler chickens on the indicators of phosphorus-calcium metabolism in laboratory animals. In experiments in vivo testing of new technological developments as a prophylactic means at experimental osteoporosis is carried out. Using the secondary products of slaughter of broiler chickens obtained is enriched with calcium and phosphorus foods effective when used to restore bone density in the development of glucocorticoid osteoporosis. According to the results of the economic efficiency assessment, the design solutions for the production of new types of products correspond to the tasks of sustainable socio-economic development of the Russian Federation. The proposed technological developments are aimed at improving the quality of life of the population of the Russian Federation in the context of the emerging demographic situation.

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Glotova Irina A., Doctor of Technical Sciences,
Litovkin A. N.,
Mangesov Vladimir I., Doctor of Agricultural Sciences, Professor,
Vysotskaya Elena A., Doctor of Biological Sciences
Peter the Grate Voronezh State Agrarian University,
1, Michurina str., Voronezh, Russia, 394087, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Sidorenko M. Yu., Shterman S. V., Shterman V. S., Sidorenko A. Yu., Sidorenko Yu. I., Looze V. V., Privalov V. I., Yuditskaya I. M., Timokhin L. S., Chaiko M. N.Designing a balanced sports nutrition diet taking into account NMR spectroscopic humidity of its ingredients

P. 102-111 DOI: 10.52653/PPI.2022.7.7.019

Key words
nuclear magnetic resonance spectroscopy, essential nutrients, sports nutrition diet, balanced diet, physiological usefulness of the diet, ranking of ingredients, stress, expert optimization of the diet

Based on the method of nuclear magnetic resonance spectroscopy, methods have been developed for identifying moisture in bulk ingredients of sports nutrition and the basic principles for designing innovative complex diets for sports nutrition have been formulated. As part of the study, the following tasks were solved: general principles for designing complex diets of balanced sports nutrition, a methodology for selecting the target group of consumers of a new sports nutrition product were developed, and the ranking of essential nutrients for the basic list of a complex diet of balanced sports nutrition was carried out. The working hypothesis of the study was the assumption that the moisture content of sports nutrition ingredients is one of the basic indicators in the development of a recipe for a complex diet of sports nutrition. The study used the method of proton nuclear magnetic resonance (1H) spectroscopy, the method of heuristic design of the sports nutrition ration, the method of expert optimization of the nutrient list of the diet based on its physiological usefulness. As a result of the study, the concept of the "Complex diet of balanced sports nutrition" (CRSSP) for the intended purpose was developed, as composite intensive nutrition products designed to relieve adaptive stress and prevent its transition into distress. A technique for selecting the target social group of consumers of the product in accordance with the chosen concept is proposed. A technique for dividing consumers according to the principle of energy consumption has been developed. Two categories of consumers are distinguished according to the level of tolerance to KRSSP. A basic list of nutrients for the CRSP formulation was compiled, consisting of 30 groups of essential nutrients. Ranking (according to a 5-point system) of essential nutrients according to their physiological significance was carried out. Three mock-ups of the KRSSP recipe have been developed for the selected three basic KRSSP rations. Recipe layouts include 15 to 19 essential nutrients. It has been established that the NMR method can be successfully used to evaluate the ingredients of sports nutrition diets. This allows you to develop rations balanced in terms of moisture and nutrient composition. A methodology for expert optimization of the nutrient list of a balanced diet has been developed.

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Sidorenko Mikhail Yu., Doctor of Technical Sciences,
Shterman Sergey V., Doctor of Technical Sciences,
Shterman Valeriy S., Candidate of Chemical Sciences
1, Obolenskoe highway, village Obolensk, Serpukhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Sidorenko Alexey Yu., Candidate of Technical Sciences,
Sidorenko Yuriy I., Doctor of Technical Sciences, Professor
Joint-Stock Company "Trading House "Biosnabsbyt",
1, Obolenskoe highway, village Obolensk, Serpukhov district, Moscow region, 142279, sidorenkomgupp@ yandex.ru
Looze Valeriy Vladimirovich, postgraduate student
K. G. Razumovsky Moscow State Technical University,
73, Zemlyanoy Val, Moscow
Privalov Viktor I., Candidate of Physical and Mathematical Sciences
Kurnakov Federal State Budgetary Research Institute of RAS,
73, Leninsky avenue, Moscow, 119991
Yuditskaya Irina M.,
Timokhin Leonid S.,
Chaiko Matvey N.
Moscow State Educational Institution "School No. 2083",
11, microdictrict "Rodniki", Moscow




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