The article presents the results of studies on the effect of a bio-correcting food supplement on functional and technological properties of model liver-based pate systems. The supplement included components that are domestic resource-saving sources with predictable biopotential and consumer properties. The food-fortifying supplement was added to the model pate systems in the amount of 10–30%. The aim of the research is to study the effect of bio-correcting supplement on functional and technological properties of liver pate products. Technology of preparing model minced meat systems, along with traditional operations, included the stage of introducing a bio-correcting supplement into the cutter. It has been found that dry supplement components must be hydrated when used in the composition of pate recipes. The process of hydration of the enriching supplement was carried out with drinking water in the ratio of 1:2, and was stirred to a homogeneous state, then kept at the temperature of 19 ± 5°C for 10–15 minutes. That corresponded to the state of saturation of the system biopolymers with moisture and achievement of a pasty consistency, similar to that of pate masses. In the course of the research it was found that the model compositions had higher indicators of functional and technological properties compared with the control ones. The enriching additive in the composition of liver pate increased up to 30% compared with the samples prepared according to the traditional recipe: the moisture-binding capacity by 11–20%, the water-holding capacity by 20–25%, and the emulsifying capacity by 9–14%. The results obtained indicate the possibility of a targeted influence of the additive components on the functional and technological properties of liver pate. When a bio-correcting additive is included in liver pates, the pates get enriched with high-grade protein, vitamins, minerals and essential substances; organoleptic properties of finished products improve; calorie content of products reduces; functional, technological, structural and mechanical properties improve; the risk of broth-fat edema and moisture release from food products reduces; thermal losses decrease and the yield of finished products increases; a new product line of pates with high biopotential and consumer properties is obtained.

The aim of the research is to study the correspondence of the actual consumption of food products by schoolchildren of different age groups in Krasnodar to the recommended consumption standards and to identify their taste preferences in order to justify the choice of basic products for creating products enriched with complexes of deficient micronutrients. The study of the actual consumption of food products by schoolchildren was carried out by a questionnaire using the 24-hour food reproduction method, and additional questions were included in the questionnaires to establish the preferences of schoolchildren when choosing food in the school canteen. It was found that the diet of schoolchildren, especially adolescents, is unbalanced. It was revealed that the consumption of sugar and confectionery products in the diet of schoolchildren significantly exceeded the recommended norm. Fast food constituted 42% in the daily diet of middle and senior schoolchildren. In addition, senior schoolchildren do not follow the diet: 18% of senior schoolchildren eat 4 times a day, 78% eat 3 times a day, and 4% eat only 2 times a day with significant breaks between meals. The study of food preferences of schoolchildren revealed that the greatest demand was for bakery products (67%) and drinks (54%), as well as confectionery (54%). Taking into account that the consumption of sugar and confectionery products in the diet of schoolchildren significantly exceeded the recommended norm and had a negative effect on the young organism, bakery products and drinks were chosen as basic products for creating food products enriched with deficient micronutrient complexes on their basis.

The article provides data on the investigation of the effect of enzymatic catalysis on the technological parameters of apple juice production. Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which complicates their processing: it prevents juice output, hinders its clarification, filterability of wine materials and negatively affects the colloidal stability of wines. Enzymatic catalysis based on the action of microbial preparations, contributes in many respects to the successful solution of the problems of intensifying technological processes of fruit and berry raw materials processing and improving the quality of obtained products. Enzyme preparations of complex action, causing deep hydrolysis of high-molecular components of the peel and pulp of fruits, provide a more complete extraction of the liquid fraction, better clarification and filterability of juices. The foothill zone of Adygea has special soil and climatic conditions that affect the formation of physical and chemical characteristics of raw materials. Considering that apple tree occupies the first place in terms of planting area among fruit crops in the Republic of Adygea, an urgent task is to study the effect of enzymatic catalysis on technological properties of juices obtained during the processing of apples grown in these soil and climatic conditions. Enzyme preparations of complex action, recommended for the processing of fruit juices and wine materials, made in France and Germany, have been selected as objects of the research. The results of the studies on the use of enzyme preparations in the processing of apple juices, taking into account their influence on the juice yield and such technological parameters as the speed and quality of clarification, filterability and dynamics of alcoholic fermentation, have been presented. The effect of enzymatic catalysis on the mass concentrations of polysaccharides, starch, total nitrogen and phenolic substances has been studied. A higher hydrolytic activity of the Extrazyme enzyme preparation has been established, when added to the pulp; it contributes to the deep transformation of high-molecular substances and, as a result, to optimize the technological parameters of juice production

The article reveals the optimization of a fat frying composition formulation based on ostrich oil and natural stabilizing additive using mathematical modeling of its component composition and analysis of the qualitative characteristics of the product. The object of the research was experimental versions of the frying composition obtained according to the developed recipes, which included liquid and solid fraction of ostrich oil in the following ratio, wt. %: 30,0–70,0 – the liquid one, 30,0–70,0 the solid one and 0,01–0,20 CO₂ -marjoram extract. The selection and ratio of the components of the frying fat recipe was carried out using the mathematical modeling methods based on the Scheffe-simplex lattice design. A comparative analysis of the consumer properties of the fat frying composition was carried out using E.K. Harrington’s desirability function. It was shown that the best technological and qualitative characteristics of the properties of the fat frying composition were established at a ratio of 0,5 percent of liquid or 0,5 solid fractions of the frying composition mass with the addition of at least 0,1 wt. % CO₂ -extract of marjoram. Positive results were also noted in samples with a minimum solid fat content of 30,0 wt. %, but with a significant amount of a stabilizing additive – 0,15 wt. %. The inhibiting effect of the introduced natural additive, which slowed down oxidative processes in the process of frying the product, were proven. It was determined that only experimental versions of deep-frying fat in the established optimum of the quantitative ratio of fractions and CO₂ - extract had the highest desirability scores of 0,723 and 0,792, confirming the high level of product quality. In addition, the proposed combination of ingredients provided an increase in the time of use of the deep-frying composition, due to the increased resistance to oxidation.

The article discusses and analyzes the construction of liquid-jet sulfitators used in the beet sugar industry. The importance of sulfitation treatment in the sugar beet processing and raw cane sugar technology is noted and the main advantages of its use at various technological stages are given, namely, preparation of extractant used for diffusion sucrose extraction out of beet cossettes, thin juice processing, thick juice with B- and C-remelts processing, as well as raw cane sugar remelt processing. The advantages and disadvantages of liquid-jet sulfitators in comparison with other constructions are noted and criteria for their improvement are given. It has been noted that the created ejection, which sucks in the sulphitation gas into the contacting chamber, and the fact that the absorption of sulfur dioxide occurs on a larger surface than in other types of structures the main advantages of liquid-jet sulphitators. The main disadvantages are the short length of the contacting chamber, which is insufficient for ensuring complete absorption of sulfur dioxide, as well as instability of the generated ejection when the productivity changes. This determines the criteria given in the article for the improvement of liquid-jet sulfitators. The description of the developed construction of the sulphitator centrifugal-jet nozzle of sugar production liquids is given, which provides: the stability of the sulphitation gas supply in a wide range of plant productivity; stability of the hydroaerodynamic regime of the system «treated liquid – sulphitation gas» inside the sulphitator; sufficient contact time for complete dissolution in the treated liquid of the sulfur anhydride contained in the sulphitation gas. The advantages of the developed centrifugal-jet sulfitators in comparison with typical liquid-jet sulfitators are noted: ensuring the operation range of 50-120% of the nominal capacity (plant production capacity); significant reduction in the technical sulfur consumption for the sulphur anhydride production, which is used as a reagent for the sulfitation treatment of liquids in beet sugar processing; reduction of harmful emissions into the atmosphere due to 100 % sulfur anhydride dissolution in the treated liquid.

The article considers the possibility of expanding the range of fermented milk products enriched with natural sources of biologically active substances, which is an urgent task today, as it corresponds to the concept of state policy of the Russian Federation in the field of healthy nutrition. As a solution to this problem, it has proposed to enrich the curd mass as part of the daily diet. Promising plant raw materials of the Far Eastern region, such as Ahnfeltia tobuchinensis, a representative of the genus of red algae growing in the Far Eastern Seas, are used as functional and enriching ingredients; Dahurian larch wood extract – arabinogalactan (Lavitol-arabinogalactan) and peppermint (Méntha piperíta). Grounded ahnfeltia was used in the size of not more than 0,5 mm. On the basis of the analysis of the composition and properties of the applied non-traditional additives, the possibility of enrichment of curd products with dietary fiber and organic iodine from plant components has been substantiated. Optimal ratios of enriching prescription components to the weight of cottage cheese in a finished product are the following: ahnfeltia powder – 1,5%, arabinogalactan – 2,5%, peppermint – 1%. Also, when determining the optimal dosages of the introduced components, it is proposed to replace the prescription amount of sugar with flower honey, which is a natural sweetener and a powerful antioxidant. Organoleptic and physicochemical parameters of the finished samples have been analyzed. As a result of the research the functional curd product one portion (100 g) of which is capable to satisfy daily physiological need of an organism for iodine for 29,32%, in dietary fibers for 12,38% has been developed.

The process of obtaining aqueous plant extracts from spicy-aromatic, spicy-flavor plants, their use in the production of cheese to form specific taste properties and preserve original characteristics of cheese mass have been studied. Extracts from different aromatic herbs: rosemary, cumin, thyme, oregano and their composition, as well as cow milk (mass fraction of fat 3.2%); bacterial leaven, rennet enzyme, cheese mass with extracts after aging for 24 hours are the objects of the research. Aqueous extracts were prepared at different parameters (different doses, duration of exposure). The following organoleptic parameters were determined in the extracts: taste, smell and color in accordance with the developed 5-point scale, physicochemical parameters, dry matter content using a refractometer, the pH of the extract by potentiometric method using a pH meter. Prepared samples of extracts were added to the ready-to-form cheese grain, the amount of added extract varied from 2,5 to 7,5%. After the introduction of plant extracts into the cheese mass, its organoleptic and physicochemical parameters were determined, such as: active pH acidity, mass fraction of moisture, mass fraction of fat. It was found that the extracts of cumin and oregano herbs showed better results in organoleptic characteristics in comparison with extracts of rosemary and thyme. Cheese mass with the addition of plant extracts from the composition of cumin and oregano herbs also had the best organoleptic characteristics. The stage of introduction of extracts into the cheese mass was determined. The extracts were added to the mass before molding. The effect of plant extracts on the storage capacity of cheese mass for 7 days was also studied: the use of extracts from the composition of cumin and oregano preserved the original characteristics of cheese better than extracts from the composition of rosemary and thyme.

The market of hotel services is an actively developing market in which innovative technologies of service of guests are widely used; various loyalty and reservation programs are being developed and improved; new approaches to business process management are applied. Benchmarking is a very relevant area designed to assess and select alternative options for the development of the hotel business, defining tasks and improving management efficiency through a deeper study and borrowing approaches successfully implemented by competitors. The aim of the research is to study the current features of benchmarking in the hospitality industry and its impact on the dynamics of enterprise performance. The research methods used are method of competitive analysis, statistical method, generalization method, forecasting. The results and conclusions: the analysis of the state of the hotel services market has shown a steady growth in the number of facilities and consumers of hotel services, which leads to increased intra-industry competition. Benchmarking helps to correlate the operating performance of the hotel business with the performance of the competitive environment, to move away from the subjective assessments of hoteliers and to identify errors in sales policy. In addition, the use of benchmarking allows you to predict the dynamics of demand in order to minimize managerial errors. The conclusions: benchmarking is part of marketing research and the basis for business process planning in the context of choosing strategic activities of the hotel service company. Conducting such a study is focused on providing the hotel with significant competitive advantages, the quintessence of which is the procedure of studying the experience of operating in the market of business leaders.

The research devoted to providing the population with preferential medicines is quite relevant, since it is a priority area in the framework of state social assistance. The state program of preferential drug provision affects the effective economic development of the domestic pharmaceutical market, the successful overcoming of social risks, prevents a decrease in the standard of living of the population, in particular, it assumes a significant reduction in patient costs for high-tech medical care. The priority state tasks of improving the preferential drug supply for certain categories of citizens until 2025 are defined in the Strategy for drug provision of the population of the Russian Federation. The article presents the regulatory framework for the implementation of the Strategy on the example of the Krasnodar Territory. Analysis at the regional level of preferential drug provision has made it possible to identify some modern trends in financing this area. The dynamics of growth in funding for drug provision to the privileged category of citizens from the federal budget has been revealed on the basis of the obtained data. The analysis of the provision of preferential drugs on a regional scale, proposed in the research, also tends to increase, which undoubtedly improves the condition of patients in a number of nosological forms. The results of the research are presented by a detailed analysis of the dynamics of the number of citizens eligible for state social assistance in terms of drug provision. The proportion of citizens using preferential drug provision over the past several years is stable. An analysis of the financing of preferential drug provision for residents of the region has revealed a tendency for the growth of subventions to municipalities for the implementation of powers to provide the necessary drugs, respectively, the average amount of funds for drug provision of one resident of the region, who has a corresponding benefit, has increased. Moreover, the analysis has revealed an increase in financing of the privileged category of citizens from the regional budget. As a result of the research, a downward trend in preferential drug provision for citizens from other regions has been revealed, which is due to the limited attendance of the region due to the coronavirus infection. The analysis of the provision of drugs to the population by «high-cost nosologies» indicates an increase in the cost of financing them. The results of the analysis of the implementation of the Strategy for drug provision in the Krasnodar Territory have made it possible to identify the effectiveness of financial state support for certain categories of the population.

Tax control is the main fiscal and regulatory tool of the modern economy, and digital technologies, in turn, are the main tool of tax control. The article considers the impact of digitalization processes occurring in the modern economy on tax control procedures. Modernization of tax processes is explained by the active use of the latest digital technologies in tax administration in the form of various tools in order to minimize tax risks from tax evasion of legal entities and individuals. As an example, a comparative analysis of the indicators of the control work of the Departments of the Federal Tax Service of Russia for the Republic of Adygea and the Krasnodar Territory for 2017-2019 has been carried out and conclusions drawn as to how the effectiveness of tax audits has changed in connection with the expansion of the informatization of the tax service. It has also been concluded that improving the efficiency of in-office inspections based on the introduction of new modern technologies can be called a promising direction of the control activity of the tax service, especially since in-office inspections are carried out permanently with almost complete quantitative coverage of all business entities. To make informed management decisions at different levels of management, a comprehensive comparative assessment of the effectiveness of the control work of tax authorities is necessary. In general, it has been noted that the development of digitalization has a positive impact on the effectiveness of tax control and allows moving away from conducting direct tax audits to creating incentives for taxpayers to voluntarily pay taxes and clarify their tax obligations. In addition, digitalization eliminates such a competitive advantage in the market as the tax component, and leads to more favorable conditions for the implementation of business activities and the growth of the state economy.

The article presents the results of a multi-year research aimed at establishing the influence of plant growth regulators and doses of nitrogen top dressings on the growth, development, productivity and technological qualities of Grom variety of soft winter wheat grain of the FSBSI «SGC named after P.P. Lukyanenko» selection. The results of the research revealed that the duration of the entire growing season and interphase stages of winter wheat development was largely influenced by weather conditions in the spring-summer period. Application of nitrogen top dressing in the «tillering-beginning of stemming» phase promoted the formation of more vigorous winter wheat plants with an increased tillering coefficient. The best indicators were obtained in options where «Biosil» preparation was used. The most intensive increase in the aboveground mass of winter wheat throughout the growing season occurred with the use of the «Alfastim» growth regulator; it was followed by «Novosil» preparation. The cultivation of crops with growth regulators increased the productive plant stand by 7,8–15,2%, but didn’t have a significant effect on the other elements of the crop structure. Application of nitrogen fertilizer in doses of N35+N35 иN35+N35+N20 when treated with «Novosil» growth regulator provided a high yield – up to 7,13 t/ha. Slightly lower was the yield with the use of «Alfastim» preparation compared with «Novosil». In the option without nitrogen fertilizers the fifth class grain was formed, and the treatment of winter wheat crops with the studied preparations increased the class of grain to the fourth one, due to an increase in the content of protein and gluten in the grain. Similar changes were also noted when nitrogen was added to the top dressing at doses of N20 + N20 and N35 + N35. Spring nitrogen fertilization of winter wheat crops in the heading phase contributed to an increase in the grain class.

The article provides data on the degree of solubility of essential oils in water. Essential oils are considered as compounds that are completely insoluble or slightly soluble, or refer to substances with a certain, limited, solubility. The distillation of the essential oil from the raw material is preceded by its dissolution in water and hydrodiffusion in the solution beyond the limits of the essential oil containers. The solubility of essential oils in water, apparently, plays an important role in living plants during their intracellular movement and removal outside the cells. To clarify the concepts, samples of primary and secondary oils obtained in production have been examined. The solubility of clary sage oil at 20○C reaches a significant value (0.094% for primary one, 0.406% for secondary one), but with an increase in temperature up to 40○C it decreases to 17-15%. Further study of the GLC data shows that the change in the percentage is due to an increase in the content of cineole and unidentified components in the oil, which have a relatively high solubility, hardly noticeable in the primary oil and accumulate in the secondary one and in the one isolated from the primary one. In the sample isolated from the water solution of the secondary oil there are 2 unidentified components located between cineole and linalool and apparently having increased solubility. Due to this, the percentage of linalool in the oil isolated from the solution decreases, but the absolute amount of the latter in 100 ml of the solution increases 2,58 times compared to the oil isolated from the primary oil solution.

The article contains materials of the research on the yield of common plum and cherry plum varieties. The most productive samples have been selected. The productivity of the selected varieties have been studied for four years, which includes the following characteristics: average productivity (kg/tree), average productivity from one cubic meter of a crown (kg/m3 ), average fruit weight (g), average productivity (% to the standard). The economic efficiency of common plum and cherry plum for a 5 years period has been studied. The following indicators have taken into account: yield (t/ha), product cost (rubles/ha), production costs (rubles/ha), sales profit (rubles/ha), product profitability (%). It has been found that the productivity of the studied varieties (kg/tree) is quite different. Common plum productivity varies from from 14,4 (Nectar) to 34,6 (Shamsi). That of cherry plum varies from 20 (Rioni) to 34,1 (Shuntukskaya 11). Mathematical processing of data on the yield of fruits of common plum and cherry plum has been carried out using the method of field experiment. Statistical processing of one-factor experiment has been carried out by the method of deviation from the average one according to the variant. 3 groups of plum and cherry plum varieties have been identified at the standard level: low-productive, medium-productive, high-productive. The varieties of cherry plum with high productivity from one cubic meter of crown, more than 2,0 kg/m³ , have been identified: early Niberdzhaevskaya (st), Most early, Shuntukskaya 9, Shuntukskaya 11, Klyukovka, large Nalchikskaya. These include the following varieties of common plum: Renklod Altana, early Kabardinskaya (st), Vascova, Arvita, Hungarian Italian, Anna Shpet (st). The studied varieties of plum and cherry plum are divided into groups according to fruit sizes: small-fruited, medium-fruited and large-fruited. It has been established that the economic efficiency of the production of common plum and cherry plum fruits mainly depends on the yield of the variety and the cost of production. The profitability of common plum varieties is from 59,7% to 130%, cherry plum – from 39,9% to 59,2%.
Economic and industrial assessment of common plum and cherry
plum in the foothill zone of Adygea.