The article presents the main results of the Scientific and practical center of the National Academy of Sciences of Belarus on food for 2018. The key energy - and resource-saving technologies and new types of products presented at the international specialized exhibition “Belagro-2019” are noted: technology of heat treatment of grain wort of high concentrations on alcohol; technology of creation of new types of confectionery, marshmallows, marmalade, dry breakfasts, snacks; technology of frozen molded products based on vegetable raw materials; technology of purification of diffusion juices of sugar production; technology of production of fermented milk products from sheep milk; technology of new types of meat products with a reduced content of salt by 30%; technology of extrusion and bakery products for nutrition of pregnant and lactating women.

The article presents the results of studies of the effects of food compositions on the basis of reactive components (hereinafter referred to as compositions) on the resistance of bakery products to microbiological spoilage. The properties of plant components have been studied, compositions of food compositions have been developed, a technology has been developed for preparing rye and rye-wheat bakery products using food compositions based on soil components, and microbiological tests of bakery products have been carried out. Based on the results of microbiological indicators, it was found that bakery products using food compositions based on plant components were resistant to microbiological spoilage for 7 days, which was a difference of 4 days relative to the control sample.

The most important substances are: hardness, alkalinity, the content of nitrates, chlorides and sulfates, since they have a significant impact on the taste of beverages. Making isotonic drinks additionally requires the removal of osmotically active particles from the composition of the water. At the same time, the total amount of dissolved salts is not only the taste, but also their chemical stability, appearance, and osmolality. The article presents a scheme for the preparation of water for the production of isotonic soft drinks. The content of a soluble solution of sodium hypochlorite and its amount is necessary for the conversion of soluble forms of iron to insoluble. The efficiency of the removal of hardness salts from the source water by ion exchange was studied. The membrane installation of reverse osmosis has been developed. The complex proposed a water treatment scheme that provides the desired taste of the finished product and osmolality in the allowable range of 270–300 mOsmol/kg.

The article shows a new direction in the design of matrices for the production of pasta. It is theoretically justified and experimentally confirmed that round composite matrix consisting of two parts, have increased body strength with a significantly smaller deflection of the working surface, while the cylindrical rigidity of the matrix body remains unchanged. Composite matrices should be used in presses of technological lines of foreign companies, in which matrices with an outer diameter of 520 and 610 mm and a thickness of 110 and 140 mm, respectively, are used – for such matrices the issues of strength and deflection of the hull (buckling) are particularly relevant. Experimentally obtained new formulas for determining the maximum moments and magnitude of the deflection of the hull of composite matrices.

The article proves the urgency of production of domestic fish feed for fry. The most widely used methods and technologies for obtaining fish fodder for young fish are indicated. The order of carrying out of experimental researches with the purpose of an establishment of an opportunity and definition of parameters of reception of microgranules of fish mixed fodders is described. The dependence of the extrusion pressure, the microextruding process on the experimental installation, the ultimate strength of the granules on the temperature and humidity of the feed mixture at various diameters of the die apertures are established. The effect of the particle size (degree of grinding) of the feed mixture on the physical characteristics of the granules is determined – the ultimate strength and density.

Conceptual approaches have been developed to create, promote and evaluate the competitive potential of food products with improved consumer characteristics taking into account the urgency of ensuring the further competitive development of domestic food industries, saturating the domestic consumer market with high-quality products available to all categories of the population. Quality criteria have been proposed and tested, including the nutritional value of the product, organoleptic properties, functional efficiency, breadth of assortment, completeness of information for consumers on packaging. The approach provides the possibility of developing a methodology for assessing competitiveness in relation to food products of the new generation, obtained through the use of modern knowledge in genomics, proteomics, nutrimetabolomics and other sciences.

Results of researches on studying of impact of hydrolysis of raw materials containing collagen in the water environment on indicators of quality and safety of these raw materials are presented in article. It is established that hydrolysis of raw materials containing collagen in the water environment allows to increase considerably amino-acid are fast on the following irreplaceable amino acids (in comparison with not hydrolyzed raw materials): to an isoleucine (from 59.9 % to 92.5 %), to a leucine (from 67.2 % to 100.0 %), to phenylalanine and a tirozin (from 56.6 % to 70.0 %), to a treonin (from 72.5 % to 115.0 %), to a valin (from 99.6 % to 106.0 %), promotes increase in total and the index of irreplaceable amino acids (from 25.5 g/100 g up to 30.5 g/100 г and from 0.7 to 0.8 respectively) and also the content of the following replaceable amino acids: asparaginovy acid (from 1.9 g/100 g up to 3.4 g/100 g), glyutaminovy acid (from 5.4 g /100 g up to 6.9 g/100 g), proline (from 14.7 g/100 g up to 15.8 g/100 g). It is defined that the raw materials containing collagen subjected to hydrolysis in the water environment are characterized by the indicator of comparable redundancy (0.0068) which is brought closer to a standard, ratios (PNZhK + MNZhK) : NZhK (2.0) and PNZhK : MNZhK : NZhK (1 : 2,61 : 1,83), and on the content of linoleic and linolenic acid exceeds a standard in 1.4 and 2.2 times respectively. It is established that on safety indicators (microbiological indicators, toxic elements, antibiotics, pesticides) the raw materials containing collagen subjected to hydrolysis in the water environment conform to requirements of SANNPIGN approved by the resolution of the Ministry of Health of Republic of Belarus of 21.06.2013 No. 52 and Technical Regulations of the Customs Union 034/2013 «About safety of meat and meat products».

The results of biochemical studies in food and non-food parts obtained from the Arctic omul (Coregonus autumnalis Pallas) are presented. The content of a wide range of biologically active substances, including macro- and microelements, fatty acids, amino acids and vitamins, is established.

The nutritional value of Arctic omul meat is determined in accordance with its generally accepted components: energy value, biological value, biological effectiveness, physiological value.

Buttermilk is the secondary raw materials received by production of butter. Buttermilk can be applied as raw materials to development of different types of fermented milk products. It has high dietary properties. However buttermilk contains phospholipids which can be exposed to hydrolysis or oxidation. Therefore work is devoted to studying of dependence of indicators of quality and consumer properties of yogurt products from the quantitative content of buttermilk as a part of mix. Indicators of quality of the samples of yogurt product made from the mix including different amount of milk and buttermilk are investigated. Influence of quantitative content of buttermilk in mix on physical and chemical, rheological and organoleptic indicators of yogurt product and their change at storage is analysed. It is revealed that introduction to buttermilk mix up to 50% allows to receive quality sour-milk products on ferment for yogurt. Presence of different amount of buttermilk at mix does not bring noticeable distinctions in course of lactic process and does not accelerate damage of products at storage. The indicators characterizing resistance of structure to destruction and its thixotropic properties are defined. According to organoleptic assessment, all samples had well expressed sour-milk taste, but more pleasant creamy smack, the uniform, homogeneous consistence is noted at samples with an equal ratio of milk and buttermilk in mix.

Of the 17 varieties studied, it was found that the tubers of the varieties Vesnyanka and Zdabytak were sensitive to wet rot, Skarb, Krynitsa, Lazurit, Lileya, Orbita were moderately resistant, and Molly and Dolphin were the most resistant varieties. Among the resulting changes in the content of free amino acids and their derivatives, the most informative metabolic changes in potato tissue cells with varying degrees of resistance to bacteriosis are changes regarding the imbalance in the content of aspartic acid, glutamine, glycine, arginine, valine, methionine and phenylalanine, established between potato varieties , characterized by the highest resistance and the highest sensitivity to bacterial wet rot. There are 2 main categories of indicators: – leading – low concentration of arginine and methionine, high content of aspartic acid in potato varieties more sensitive to bacteriosis; – additional – lower concentrations of glutamine, glycine, valine and phenylalanine in potato varieties that are more sensitive to bacteriosis, which can be taken into account only in combination with the leading indicators and are of secondary diagnostic nature.