Okara - soybean residue, a product obtained from the production of soy milk. It is also a valuable food product, contains a lot of fiber and protein. However, when consumed in food, a raw soybean residue is undesirable due to the presence of enzyme inhibitors and an unpleasant «fish» and «bean» taste. Therefore, the remainder of soybeans must be subjected to heat treatment before being included in various food products. To obtain an extrudate based on corn and okara, a mixture of corn grits and flour from okara was extruded using a single screw extruder. Statistical processing of the experiment was performed using the response surface plan. As independent factors, such factors of influence on the extrusion parameters were used as: screw speed (350-450 rpm), the content of soybean residue in the mixture (20-40%) and the humidity of the mixture (14-18%). The following variables were considered as dependent variables: water absorption index (WAI), water solubility index (WSI) and hardness (H). The results of the study showed that the most significant variables are the content of soybean residue, which has a positive effect on hardness, and the screw speed, which has a positive effect on hardness, while the moisture content of the mixture is insignificant in most characteristics.

The article examines the chemical composition of Paredo green onions, Rubin radishes and Alligator dill, determines their benefits for the human body and substantiates the production of combined water extraction for the manufacture of a drinkable product similar in nutritional composition to okroshka. It has been suggested to use buttermilk as a dressing due to its low calorie content and rich set of vitamins. The results of the organoleptic analysis of the variants of the obtained product are presented, according to the results of which the best recipe for the production of okroshka for functional purposes was selected. Based on the results of the work, conclusions were drawn.

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.