Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have different rheological properties. These properties depend on various factors: substance composition, humidity, temperature, intensity and duration of thermal and mechanical effects. Study and application of various combinations of such effects in production can provide a given level of rheological characteristics throughout the entire technological process, which will stabilize product quality, increase yield and obtain finished products of constant, specified quality.

The purpose of the research was to study the rheological properties of semi-finished products from a composite mixture of wheat and sorghum flour.

The objects of the research were samples of semi-finished products containing 10, 20, 30, 40% of sorghum flour. The control sample contained 100% wheat flour of the highest grade.

Mixolab device was used during testing to determine the water absorption capacity of the composite mixture, the rheological properties of the dough during kneading and heating. The state of the proteinproteinase (at temperatures from +20 to +50°C) and carbohydrate-amylase (at temperatures from +60 to +90°C) complexes of the baking mixture was studied on one sample of the sem-finished product.

It was found that samples containing sorghum flour had a more stable dough, compared with the control sample, that was indicated by an increase in the dough stability time from 10,93 to 11,62 minutes. Also, with an increase in the amount of sorghum flour in the baking mixture from 10 to 30%, the starch retrogradation index decreased to 4,99 H*m in comparison with the control one – 5,71 H*m, which indicated an increase in the freshness time of the finished product.

The results of the research can be used to create recipes for new products; development of technologies for the production of bakery, flour confectionery products; determination and quality control of finished products and semi-finished products.

The growing demand for pectin in food, pharmaceutical and cosmetic industries requires  the search for raw materials for its production and the development of innovative, environmentally  friendly and cost-effective ways to obtain it. A secondary resource of sugar beet processing – pressed  beet pulp which is formed in significant volumes at the sugar beet factories of the Russian Federation can  serve as promising source pectin. At present, the growth of scientific and technological progress has led  to the prospect of using such methods of controlled transformation of plant materials, in which the impact  on the quality and yield of the target component is minimal, in contrast to the classical acid-ethanol  method for producing pectin. Of greatest interest are biotechnological methods for extracting biologically  active substances from plant materials, which provide a higher yield while maintaining their properties.  However, to ensure the maximum effect, it is necessary to prepare plant materials for extraction, since  biotechnological methods have a point focus, as a result of which, under suboptimal conditions, the  efficiency of extracting biologically active substances will be reduced. The aim of the research is to  develop a technology for the preparation of pressed beet pulp using chemical and physical impact methods  for the subsequent process of biotechnological extraction of pectin. To achieve this aim, the pressed beet  pulp treatment with an aqueous solution of hydrogen peroxide has been used as a chemical impact  method, and grinding of pressed beet pulp and its treatment with microwave electromagnetic field (MV  EMF) has been used as physical impact method. Effective technological regimes for the preparation of  pressed beet pulp for pectin extraction using chemical and physical impact methods have been  determined, namely, treatment of pressed beet pulp with a 20% aqueous solution at a ratio of pressed beet  pulp: hydrogen peroxide solution equal to 1,0: 1,0, and constant stirring for 90 minutes, separating the  pulp from the liquid phase, its subsequent grinding to a particle size of less than 2.0 mm and EMF MV  treating with a heating rate to reach a temperature of 60℃, equal to 0,6℃/s. The technology has been  developed for preparing pressed beet pulp for pectin extraction, providing a degree of pectin extraction  of 12,78% to its initial content in pressed beet pulp, which is 10,39% higher compared to the control  (without grinding and treating). 

In modern conditions of vegetable oil processing, the issues of improving the quality  and safety of refined oils remain relevant. It has been noted that the most effective one is complex or  complete refining of vegetable oils, which ensures the removal of the main groups of related substances  by traditional and improved methods. 

The complexity of the organization of refining technology is associated with the accompanying  oxidation of oils at certain stages and a decrease in their resistance to oxidation during storage. Moreover,  this is most characteristic of the time-consuming operation of adsorption bleaching when using acidactivated  mineral adsorbents containing active metals that contribute to the activation of oxidative  processes. 

A new approach to the organization of the technology of removing coloring substances during  bleaching involves the use of a «wet» method of clarification of hydrated wet oil. This technology helps  to reduce the oxidation of bleached oil at a high level of clarification. The effectiveness of the method is  increased due to the use of a mixture of mineral and vegetable adsorbents, the bleaching ability of which  is enhanced by the use of mechanochemical activation (MHA). 

It has been noted that a plant adsorbent obtained from dried crushed pea leaves containing pectin  and hemicellulose is effective. 

MHA contributes to the complex effect on the treated system due to local pressures and shear  deformations, which activate the adsorption properties of the modified mineral-vegetable adsorbent and  increases its selective effect. 

The proposed technology using a mixture of sorbents and MHA increases the resistance of oil to  oxidation and reduces the accumulation of oxidation products in it during storage, it improves the quality  of bleached oil, which should provide a high effect of the final stage of complete refining – deodorization. 

Smokeless tobacco products are products that do not require a pyrolysis process and / or  the production of tobacco aerosol (smoke) at the time of use. In the absence of data on the toxicological  risks of smokeless tobacco, their consumption is potentially on the rise. The variety of non-smoking  tobacco products creates certain problems in identifying chewing tobacco and sucking tobacco (banned  for sale in the Russian Federation) as products that are identical in terms of physiological effects, method  of consumption, and component composition. A methodology has been developed for a comprehensive  assessment of non-smoking products, including the determination of consumer properties and  technological indicators by instrumental methods, as well as the determination of the level of toxic  components (nicotine, TSNA, B(a)P). The difference between the types of smokeless tobacco is mainly  in the granulometric composition of the product: snus – finely ground tobacco, chewing tobacco –  snatches of tobacco with a removed middle vein. Identification indicators have been determined: the  presence of raw tobacco, the size of its particles and the number of large fragments in the finished product.  The presence of raw tobacco can be determined by optical microscopy and/or luminescent analysis, and  the quantitative content can be determined by sieve analysis. The quantitative content of the coarse  fraction in chewing tobacco (not less than 15 %) is the main indicator of the product. The use of the  fractionation method makes it possible to differentiate between sucking and chewing tobacco. A «Method  for determining the fractional composition of non-smoking tobacco products for oral consumption by the  method of sieve analysis» was developed (Certificate No. 022-01.00281-2013-2022). To certify the  methodology, a set of studies was carried out, the data were obtained as a result of five parallel  measurements by three performers for each sample. The technique is registered in the State Register of  Measuring Instruments (FR.1.31.2022.43935 of 09/02/2022). Technological indicators of SLT samples  were established: humidity (11,4-53,3) %, pH level 5,7-9,7, coarse fraction content (0,4-56,9) %, dust  fraction content (0,2-76,3) %. The results of identification of commercial samples of a segmental product  are presented. 

The article presents an overview of customer relationship management approaches. These  approaches are associated with CRM and CMR systems. The key aspects in them are personalization and  individualization in working with consumers, which provides certain advantages for catering companies,  including those in hotels. As such an approach, a direction in the assortment policy is considered - a  special menu «AntiJetlag», which is most relevant for the catering service of accommodation facilities.  This direction of the assortment policy is analyzed on the basis of the restaurant practice of the leading  hotels in Krasnodar. The purpose of the study is to identify ways to form a loyalty system through keeping  records of features and consumer wishes, based on innovative solutions related to the guest relationship  management system based on the special AntiJetlag menu, based on new forms of service and  technological ideas. Research methods: analysis, synthesis, generalization, observation and forecasting.  Results and discussion: the article focuses on the fact that it is not enough to sell an assortment position  or service to guests. They must be sold correctly, based on the tastes and capabilities of the guests. This  is due to the trend of personalization and individualization of the guest, which is fundamental when  developing a special menu «AntiJetlag». This is how all guest preferences are clarified, including arrival  from which city, time spent in flight, whether there are any contraindications in order to choose a personal  diet from the AntiJetlag menu using ingredients that help alleviate jetlag symptoms. Conclusions: in order  to provide the guest with the best customer service, individualization is necessary in working with him,  which is the basis of a proactive service that contributes to the growth of consumer loyalty and increases  the likelihood of him returning to this hotel and restaurant complex again.

Herbal drinks are products that have already become familiar to supporters of a «dairyfree  » diet, vegetarians and people with lactase deficiency. There is a wide range of drinks on the market,  among them the most popular types are cereals, legumes, nuts. It is difficult to find a worthy replacement  for cow milk due to the specific organoleptic indicators of raw materials, the content of certain  components that cause allergies or intolerance when they are used. As a substrate for the research, green  buckwheat has been chosen, which does not contain gluten, has a rich biochemical composition and is a  hypoallergenic product. Unlike heat-treated cereals, unsteamed cereals retain more functional  components in their composition. The article proposes a method for obtaining a lactose-free and glutenfree  vegetable drink based on unsteamed buckwheat. The aim of the research is to select the parameters  for the production of a grain drink. The rational concentration of the introduced substrate and the dosage  of enzyme preparations of maltogenic amylase and α-amylase have been determined. Taking into account  the features characteristic of the hydrolysable raw materials, the parameters of enzymatic hydrolysis with  a minimum temperature effect and holding time have been proposed. In the research amylolytic enzymes  from Novozymes (Denmark) and Sibbiopharm (Russia) have been used to reduce the viscosity of a highstarch  substrate, which complicates the technological process of producing a vegetable drink, and to  create the desired organoleptic indicators. In the finished drink, the final indicators of the content of  protein, fat, reducing substances, dry substances have been detected. The finished product is also a source  of soluble dietary fiber, which has a positive effect on the human microbiome.

Aim. The aim of the research is to evaluate hydrodynamic flows of cellular fluid in artificially formed channels of the structure of plant materials as a result of exposure to atmospheric spark discharge. The article presents some features of the flow of cellular fluid in artificially formed channels of plant materials after passing an atmospheric spark discharge. Expressions of hydrodynamics of idealized physical models are used to describe them. As a confirmation of the received data, the experimental part has been set.

The Methods. The authors consider the case when the initial plant material is pre-treated with a spark discharge; its influence arises a new continuum in the structure of the material in the form of a throughinduced channel. Expressions of intracellular fluid outflow time and pressure power based on Poiseuille's law are given for electrically induced channels. The experimental part of the work includes spark discharge treatment of plant material – carrots cut into discs with a diameter of 24 mm and a thickness of 3 and 9 mm to determine the dependence of the amount of released cellular fluid on the duration of the experiment and the discharge current mode.

The Results. It has been established that atmospheric spark discharge treatment contributes to the formation of new continuums in the structure of plant materials. With an increase in the intensity of treatment, the area of the moisture trace from the carrot disk increases and, as a result, the amount of released intracellular fluid. For the sake of clarity of the experiments, graphs of the dependence of the processing intensity on the amount of liquid released have been presented, corresponding expressions given.

Conclusion. The obtained experimental data and dependencies will be useful when considering more complex mass transfer processes in capillary-porous bodies using preliminary electrophysical processing.

The aim is to research and develop a recipe and technology for semi-finished shortbread pastry (frozen semi-finished product) for functional cookies with a low gluten content, with the possibility of long-term storage without loss of quality indicators.

Products with a low gluten content play an important role in the diet of people with celiac disease, gluten sensitivity, as well as those who strive for a healthier diet and variety in their menu. With the growing awareness of allergies and specific dietary needs, low gluten foods have become a significant nutritional trend that is driving the entire food industry forward and improving the quality of life for many consumers. Frozen semi-finished products are in demand, their significant growth is observed – about 18...20% annually. Shock freezing is possible at any stage of preparation of products: semi-finished products, dough, a product of a high degree of culinary readiness. The use of the developed composition and method will allow expanding the range of functional flour confectionery products with a reduced gluten content, which is achieved by replacing wheat flour in the composition with a mixture of corn and rye. Optimization of rheological characteristics of shortbread pastry is ensured by enrichment with pectin substances, which help to reduce the water absorption capacity of flour, as well as reduce the formation time and stability of the dough. Deep freezing shortbread pastry allows you to save its nutritional and biological value, as well as technological (rheological) properties. In addition, the shelf life of products is increased, and the freezing time is reduced by 3...10 times compared to the traditional method.

The article presents the results of assessment of varieties and lines of wintering oats cultivated in the soil and climatic conditions of the Republic of Adygea from the competitive variety trial nursery on the content of the husk depending on environmental factors.

For comparison, agricultural years of 2017-2018 and 2021-2022 have been taken; they differ in the phase of plant development before leaving for winter and the amount of precipitation in the springsummer period. In the course of the research, generally accepted methods have been used, including «The Guidelines for the Study and Preservation of the World Collection of Barley and Oats» and GOST 10843- 76. A detailed analytical review of climatic conditions in the study period has been given, weather conditions compared with the main phases of plant growth and development, and their influence on lodging resistance and filminess of wintering oats noted. The rates of onset of heading phase and wax ripeness of grain have been analyzed, the difference in the date of their onset by years determined.

As a result, data have been obtained on the husk content in oat grain per year with sufficient and excessive moisture, and the group and range of husk content variation determined. It was established that during the research period, the variability of hoodness from agrometeorological conditions was 7-8%, and from varietal characteristics 1-4%. In a year with excess moisture, the percentage of varieties with an average husk content increases, and the number with a low content of it decreases. All varieties and lines of overwintering oats have low and medium grain hoodness. Samples with low and medium content of husk, which keep this economically valuable trait stable and unchanged in years with different amounts of precipitation and are of interest for further breeding work have been selected.

Currently, there are many scientific publications concerning changes in climatic conditions of individual regions, countries, continents and the entire earth as a planet. This fact has led us to consider these changes regarding their impact on the development of erosion processes in mountain conditions. The basis was the research presented in S.E Kuchiev’s PhD thesis of 1996-1998, as well as the verification of hypotheses put forward in the research on the development of erosion processes. The above mentioned required the continuation of research in the second period from 2008 to 2013. On average, 605 mm fell during the years of research, 478 mm in the first period 1996-1998, 668 mm in the second 2008-2013, and from 2 to 8 rains with an intensity of more than 20 mm fell in different years.

The correlation analysis shows that with the increase in precipitation observed in recent years, there is a correlation with the amount of heavy rainfall. During the period under review, there were 27 to 48 rains with an intensity above 5 mm. In 2009 heavy rainfall was characterized mainly by an intensity of 20 to 40 mm per day, but in August 2009 and 2010, 71 and 73 mm each fell. The peak of heavy rains was noted in 2012, when in June it rained two days in a row with an intensity of 121 and 101 mm.

The indicator of surface runoff has significantly increased, both in the control variant (pure steam) and in rotation crops, which can be arranged in ascending order of their erosion resistance: row crops, cereals of the continuous sowing method and perennial grasses. The research was carried out at the mountain long-term station of the SCNII–GPSH – a branch of the VNC RAS in the village of Dargavs.

In production technology to create a highly productive sowing of grain crops, careful regulation of numerous factors that determine the formation of a high yield is required. In various soil and climatic conditions of crop cultivation optimization of technological methods determine the crop size and its quality indicators. Therefore, in order to achieve the highest yield, it is necessary to create conditions for growth and development, under which the largest number of productive stems with the maximum grain mass should be preserved until harvest [1, 8, 13].

The yield of the studied variety of Yarovaya spring eincorn is directly dependent on the satisfaction of crops with mineral nutrition elements. The level of efficiency of mineral fertilizers is increased by optimizing the timing of sowing and the selected predecessor.

Optimization of mineral nutrition makes it possible to increase the yield of this crop by an average of 16.1%. The early sowing of eincorn after the predecessors of peas and corn for silage makes it possible to maintain the optimal number of productive stems of more than 4.6 million. plants per hectare with the highest grain weight per plant.

At the same time, the interaction of the number of plants and different levels of mineral nutrition has led to a significant change in the quantitative indicators of eincorn productivity by changing the mass of grain from one plant, which significantly increases the yield to 2.87 t/ha, which is 200% higher than the worst case and 67% higher than the control variant in our studies.

The introduction of mineral fertilizers does not have a great effect on the content of spikelets in the ear, while it has an effect on the quality indicators and the physical weight of the grain in the ear. The weight of seeds from 1 productive ear when mineral fertilizers are applied reaches 0.8 g compared to the control variant.

With an early sowing period with a predecessor of peas and corn for silage, the efficiency of mineral fertilizers increases.

At present production of high-yielding varieties of common beans in Russia with a high adaptive potential will stabilize and even increase the production of leguminous products in various geographical areas with varying degrees of moisture and heat supply. At the same time, an important condition for common bean varieties is that they must have a high degree of ecological plasticity and individual characteristics to changes in environmental factors.

The field experiment was carried out on the basis of the FSBSI «PAFSC RAS» in the period from 2015 to 2017. The soil of the experimental plot is represented by a light chestnut solonetsous soil type.

Evaluation of the reaction of 10 varieties of common beans of the studied leguminous crop from the collection of VIR named after V.I. N.I. Vavilov to a sharp climatic changes, e. g. sharp summer temperatures and dry winds during cultivation, will allow us to resolve issues with the selection of varieties for each peasant farm or a private household plot.

The purpose of the research was to analyze the adaptability of common bean varieties, as well as to evaluate the protein content in the grain.

To analyze the productivity and adaptability of common bean varieties in terms of varying their yield, the concept of “average varietal yield” was used, adopted by L. A. Zhivotkov, the author of the methodology.

In the course of the analysis it was found that the maximum indicators when calculating the coefficient of adaptability were obtained in such varieties as Ballada – 1,06, Stanichnaya – 1,09, Oka – 1,15, Nerussa – 1,50, Gornal – 1,68. At the same time, the yield of these varieties in different years of research exceeded 3,0…4,0 t/ha. These varieties exceeded indicator 1 (adaptability coefficient), which indicates a high adaptive ability.

The results of scientific research on the selection of high-yielding varieties with high adaptive capacity indicate the prospects for the cultivation of leguminous crops in the Astrakhan region.

Monitoring the species diversity of medicinal and aromatic plants contributes to the conservation of the gene pool of natural resources and their rational use. Since ancient times, medicinal plants have been the only source of medicinal raw materials. Despite the intensive development of chemical synthesis, plant resources are in great demand both in the pharmaceutical industry and in the national economy. They serve as a raw material for the production of medicines, pharmaceutical substances, cosmetics and biologically active additives. They are also sources of biologically active substances, objects of introduction and stimulus for the development of medicinal plant breeding and import substitution of drugs of natural origin. The need for medicinal raw materials of plant origin is constantly increasing. Separately, it should be noted that some medicinal and aromatic plants cannot be cultivated due to their biological characteristics. Meeting the needs of the country's population and the needs of the pharmaceutical industry is an important strategic issue. The Belgorod branch of the All-Russian Institute of medicinal and aromatic plants carries out many years of research, which made it possible to carry out ecological and phytocenotic evaluation of the natural plant community and analyze it on the basis of species systematics, to identify the natural potential of the local flora with selection of the most promising species for cultivation under regulated conditions. The raw material base of medicinal and aromatic plants in Belgorod region consists of a fund of raw materials harvested from wild-growing plants and a fund of raw materials collected at the expense of cultivated medicinal plants. Medicinal plants are harvested not only for the pharmaceutical industry and direct sale through pharmacies, but also for the needs of the population.