The role of the Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus in the ensuring food security of the country is indicated in the article. Permanent work of scientists on scientific support and development of the food industry, the development of a wide range of new food products, improving food quality and safety has improved their competitiveness and export potential and reduce import. Progress on the development of a functional purpose products, infant food, new technologies for all branches of food industry are noted.

The article presents an overview of global trends of development of the market of canned products. Described promising for Republic of directions of development of production and processing of fruits and vegetables. Well as the evaluation of new species and types of packaging, a rapidly growing abroad.

The article is devoted to the development of canned "fruit in fruit juice." The basis for the production of canned food is fruit juice with the addition of fruit crops less common: black elderberry (Sambucus nigra L.), viburnum (Viburnum opulus L.), mountain ash (Sorbus aucuparia L.), black chokeberry (Aronia melanocarpa (Michx) Elliott), remontant raspberries (Rubus idaeus L.), sea buckthorn (Hippophae rhamnoides L.).

This article presents information on the fundamental research division food preservation technologies in 2014-2015. Are the results of the work on the creation of practical recommendations for fruit and vegetable processing industry professionals to improve the accounting systems of juice products, manufactured with the addition of fruit puree (apple, blackcurrant, strawberry), taking into account the observed regularities between volume and mass of juice products depending on the content of dry substances, fiber, the degree of grinding of the puree.

The results of research samples of smoke, obtained from different types of fruit trees for the maintenance of wood components, ensuring high quality and safety of the finished product. The content of basic compounds, the effect of providing a smoking slightly differs depending on the type of wood. Presented indicators of the chemical composition of samples smoking fume. It is found that the timber of smoke in cherries and plums specific content of phenolic compounds is greater than in the other samples, and the smoke obtained from apple and alder, leading the number of furan compounds. The possibility of using the wood of fruit trees to get good smoke fume.

The article introduces results of estimating quality level of marketed in the Republic of Belarus. Quality of natural canned fish samples has been investigated by using profile analysis of sensor properties. Distinctive characteristics of sensor properties of natural canned fish samples taken for investigation from the same product line of domestic and foreign producers have been established.

The WOH is registered the substantial growth of diseases caused by consumption of a foodstuff, contaminated by Listeria in last years. Data are resulted of researches on revealing and identification Listeria monocytogenes from fish and fish products frozen fish, a fillet of cold smoking, salty fish, shrimps, crab sticks, half-finished products from fish.

The features of the composition and nutritional value of meat in comparison with beaver meat producing animals. Conducted organoleptic tasting and evaluation of beaver meat, as well as laboratory tests to establish the nutritional value, the definition of safety performance. The recommendations for the prevention of microbial contamination of carcasses increased and increased mercury content in the meat. On the basis of the research is developing technical specifications for beaver meat.

For the first time in the Republic of Belarus developed science-based requirements for semi-finished products made of dough stuffed with food for children of preschool and school age, harmonized with international and local regulations, including in the framework of the Customs Union. The development and implementation of the State Standard of the Republic of Belarus "Semi-finished products in the test for the nutrition of children of preschool and school age will allow for an objective quality and safety control of socially significant products.

The comparative characteristic of protein-peptide component and antioxidant activity of native and fermented bovine colostrum was presented. According to the results of experimental work new data about the influence of colostrum fermentation to change its biologically active properties was received. Based on spectrophotometric and fluorimetric research the increase of antioxidant activity of fermented colostrum sample was found that provided by addition of peptide component as a result of protein substrates hydrolysis with proteolytic bacterial systems.

This article presents the result of studying of natamycin diffusion into cheese while producing and storing. The cheese was either submerged into the suspension with a concentration of 0,2% or put into the brine with a concentration of 0,01%. The suspension method has shown itself to be more effective as it provides stable natamycin concentration in coating surface of the cheese for a long time.

A feature of sugar beet production is the need for long-term preservation of raw materials. Sugar beet - agricultural raw materials prone to deterioration of the technological quality during storage, which results in the loss of sucrose and undesirable effect on the process of sugar production. In this regard, there is a need to find new ways to store sugar beet. The results of the study fungicidal and fungistatic drug Gembar, its impact on the phytopathological status and preservation of sugar beet in storage in the industrial piles. The results of the study of physical and chemical composition and technological quality of root crops before and after storage using the drug.

The thermodynamic aspects of the physicochemical interaction of potato pectin with water vapor are studied. Calculate the amount of adsorbed water, characterized by three zones sorption-desorption isotherms of water vapor starch. The distribution of the pore radius for different pectin are established and their influence to the sorption properties. Sorption characteristics of different samples of pectin according to heavy metal cations are researched. It is found that a large adsorption capacity, both in relation to water molecules and according to heavy metal cations pectin is obtained from raw materials previously pretreated by amylolytic enzyme preparations.

Research of the effect of processing by different enzyme preparations (EP) of cherry pulp to it physical and chemical composition are presented in the article. It was established that using EP «Fructozym P» and «TrenolinOpti» promotes deeper hydrolysis of cherries polysaccharides that has led to increased alcohol compared with control. Gas chromatographic studies established that the use of different EP significantly alters the qualitative and quantitative composition of the volatile components. The enzymatic treatment of cherry mash by «Fructozym P» allows to obtain fermented cherry pulp with the optimal content of valuable aromatic components, as well as the lowest value of the content of methanol.

The article presents results of analytical and experimental studies of the geometric characteristics of the nozzle layer of the short spring members formed of wire 0,4 mm in diameter with an aspect ratio l / d = 1,45 and 2,0. These elements have an equivalent diameter of 6.6 mm and 5,2 mm respectively, and the shape factor reaches values of 0,45 and 0,40.It is found that the value of the specific interfacial surface layers of such elements in 1,1-1,3 times higher than the most effective parameter for nozzle (10×10×0,5 Raschig rings) with porosity layers remains roughly the same and in the range 0,854-0,880. For the first time introduced and defined coefficient of unevenness of the packing layer and compression section of the living. For the layer of the investigated element is defined as the equivalent diameter of the channel in the layer.

In this article the method of carrying out microbiological monitoring from processing equipment, surfaces, a technological environment on presence of Listeria monocytogenes and Salmonella spp. is described, and also stability of Listeria monocytogenes and Salmonella spp. is studied to the disinfectants applied at the enterprises for processing of a bird .