Moisture is the most important indicator of grain quality, therefore it is determined when receiving grain immediately. This is due to the effect of water on the vital activity of living organisms, primarily the grain itself and microorganisms on its surface. Moisture characterizes the amount of nutrients in the grain, as well as its suitability for storage and processing. So, wet grain contains less nutrients and is unstable during storage. Humidification activates physicochemical and physiological processes (respiration, germination, splitting of high molecular weight biopolymers, activation of enzymes, swelling), all this complicates its storage and processing. Microorganisms begin to develop rapidly on the surface of wet grain, and the number of insects, mites and other pests increases in the grain mass. The combination of the listed processes in grain leads to deterioration of its quality and to its deterioration during storage. The paper presents a mathematical model of changes in grain moisture in the dryer, which depends on factors such as the mass of grain and drying agent, temperature of grain and drying agent, speed of grain and drying agent.

One of the promising directions of drying fruit and berry raw materials is the use of aerodynamic heating dryers, which implement the principle of transformation of electric energy spent on the drive of a centrifugal fan into thermal energy due to mutual friction of air flows circulating in a closed chamber. To reduce the energy consumption of the drying process, it is proposed to utilize the heat of the spent drying agent by equipping the dryer with a combined heat exchanger. The combined heat exchanger reduces the energy consumption of the drying process by reducing the energy consumption for heating the drying agent in the drying chamber. The presence of an air solar collector as part of a combined heat exchanger made it possible in this case to increase the temperature of the drying agent at the outlet by another 10 °C without additional electrical energy costs. At the same time, at the initial stage of operation of the dryer in the daytime, the drying agent is heated by the air solar collector of the combined heat exchanger.

The article presents material indicating the possibility of using thermal vacuum extrusion for the purpose of disinfection of food waste. A design and technological scheme of one of the variants of the technical solution of the proposed method is proposed. Arguments are given for further improvement of thermoplastic extrusion in order to increase the energy efficiency of the process.

Expanding the assortment of biscuit semi-finished products with reduced calorie content is focused on the replacement or partial replacement of the main raw materials with less energy-intensive products. Such products can be oat bran, recommended by the Food and Drug Administration, as a product that is useful for health and erythritol is a sugar substitute with a glycemic index equal to 0. The object of the study was laboratory samples of semi-finished biscuit according to the classic recipe No. 4 «Biscuit round» with the replacement of a part of wheat flour of the highest grade in the amount of 20, 25 and 30% for oat bran and complete replacement of sucrose with a sweetener - erythritol. The technological process of preparing a biscuit semi-finished product provided for the traditional method of preparing dough and products, while oat bran was ground in a mill, and erythritol was crushed into powder. A volumetric sweetener was used with a dosage of 0.7 g of erythritol instead of 1 g of sucrose. Adding oat bran to wheat flour reduced the amount of gluten, and therefore the viscosity of the dough decreased, but did not affect the process of sedimentation of products. The humidity of the dough increased with an increase in the number of oat bran. No effect was found on the foaming ability of the dough, because a mixture of flour and oat bran was introduced before the introduction of proteins. The mass fraction of moisture of the biscuit semi-finished product decreases with an increase in the added additive. The mass fraction of sugar (for sucrose) in terms of dry matter in the biscuit semi-finished product with a sweetener is reduced by 99 %, compared to the control sample, the mass fraction of fat is slightly reduced. The best sample according to the results of organoleptic evaluation is sample 2 with the addition of 25% oat bran and replacing sugar with erythritol. A generalization of the results gives reason to believe that this raw material can be used for the preparation of biscuit semi-finished products with oat bran and a sweetener.

The article considers the influence of extruded composite mixture (EX) of milk Thistle seeds and wheat grain on the shelf life of rye flour bakery products. Milk Thistle seed and wheat grain extrudate was obtained by processing a mixture of ingredients in a ratio of 1:4 for 10-15 s at a temperature of 100-105 °C in a single-screw extruder KMZ-2U equipped with a vacuum chamber. The use of EX allowed in addition to the ingredients of the main raw materials to add dietary fibers, vegetable protein, lipids, minerals, as well as vitamins and bioflavonoids contained in milk Thistle. By adding an extrudate of a mixture of milk Thistle and wheat grain to the recipe of rye bread, it helps to prolong the shelf life of the product, as it slows down the process of its staling.

The article discusses the hyssop plant «Medicinal», growing in Michurinsk on the basis of the NFC «Michurina». Based on its chemical composition, the areas of its possible application are presented. Based on the studies, conclusions are drawn and the results of the extraction kinetics of this plant are shown. Samples of the feedstock were cut in the form of a complex straw (herringbone) 20 ± 5 mm long and dried by convection to a residual moisture content of 8 %. A comparative analysis of two extraction methods and hydromodules 1:50 and 1: 100 made it possible to establish the features of each mode. Based on the results obtained, the influence of vacuum on the intensification of the extraction process was identified and a rational hydromodule for water extraction of hyssop “Medicinal” was determined. The most suitable parameters for the extraction of hyssop have been established, allowing to reduce the process time by 15 minutes, minimize energy consumption by 20 % and increase the concentration of dry water-soluble substances by 25 %. In addition, to increase the shelf life, it is proposed to use water-alcohol extraction with an ethyl alcohol content of 10%. Based on the results of the research, conclusions are drawn.

The current state of the sausage market is considered. The analysis of production volumes both in the Russian Federation as a whole and in the context of Federal districts is given. The article describes the structure of production of sausage products by type, which is formed and relatively stable: more than 50 % is accounted for stuffed sausage products (boiled sausages, sausages, sausages). The main reasons for the decline in production are identified, as well as trends and prospects for development. The volume of imports in 2018 amounted to 34.5 thousand tons and decreased by 9.4 % compared to 2017. The largest importer for Russia is Belarus with a 97.1 % share of imports. The dynamics of export deliveries of sausage products is considered. the main recipient of Russian sausage products is Kazakhstan. The average prices for sausage products in the period 2013 - 2018 are analyzed. in value terms, the market for sausage products increases due to price increases. The forecast of sales of sausage products for the future is given.

Adsorption processes on the surface of modified diatomites of the Akhmatovsky Deposit in the Penza region were studied. Freundlich adsorption isotherms are constructed, quantitative characteristics of the values of adsorption of copper ions on the surface of modified and unmodified sorbents are obtained, as well as the values of empirical coefficients that allow us to assess the degree of suitability of this model for describing adsorption processes.

The use of composites based on oilseeds makes it possible to enrich food products with high-value lipids by replacing part of wheat flour with an extruded mixture of wheat grain and any oilseeds. This simplifies the process and reduces the complexity of processing native raw materials. The object of the study was a whole-grain mixture of wheat and non-ground sesame seeds, which was subjected to extrusion using a single-screw extruder EK-40. The paper presents the results of experimental substantiation of optimal values of the mass fraction of moisture in wheat grain and sesame seeds, as well as the content of sesame seeds in the extruded mixture. As a criterion for optimizing the quality of the extrudate, its expansion index was adopted. Due to the fact that the zone with optimal values of the extrudate explosion coefficient does not allow the use of wheat grain with a mass moisture content of 14%, corresponding to GOST R 52554-2006 basic conditions for this culture, it can be concluded that to obtain a multicomponent extrudate based on sesame seeds, the mass fraction of water in this ingredient must be increased to 40.0-42.0% with its content in the mixture of no more than 10 %.

The article investigated the influence of screw configuration (4:1 and 1:1), moisture content (15% and 20%) and particle size of corn grits on the properties of extrudates. Samples were extruded in a laboratory single screw extruder, at a temperature of 135/170 °C, using a die of a matrix with a diameter of 4 mm. The physical and rheological properties, digestibility and starch damage of the obtained extrudates were determined, then the results were compared with control samples of non-extruded corn grits. Lower moisture content and the use of a screw with a compression ratio of 4: 1 increase the degree of expansion and destructibility, but reduce the bulk density and hardness of the extrudates, regardless of grain size. After the extrusion process, the water absorption index increased, but the peak, hot and cold viscosity of all samples decreased, with a more pronounced effect in cereals extruded with a lower moisture content and with a 4:1 screw. Extrusion caused a decrease in the content of resistant starch and an increase in starch damage in all samples.