Hereditary phenylketonuria disease associated with metabolic disorders and requires dietary therapy. If the low-protein diet is not observed, it is accompanied by the accumulation of phenylalanine with its toxic products, which leads to a severe defeat of the CNS in the form of a violation of mental development. The article provides statistical data on the incidence of the disease. As the object of the study the food and assortment of school meals for children suffering from phenylketonuria are considered. As the object of the study, the food and assortment of school meals for children suffering from phenylketonuria are considered. The Purpose of the study is a qualitative study of the problems and features of the organization of school meals for such children in the Republic of Belarus. The main features of the organization of school meals in the Republic of Belarus are determined and the main problems of organizing school meals are formulated on the basis of documentation and scientific literature in the main part. The analysis of school nutrition provided to children suffering from phenylketonuria was carried out on the example of the school feeding plant of the Oktyabrsky district of Grodno. Weaknesses and shortcomings of the proposed nutrition have been identified. The conclusion defines ways to improve school nutrition.

The meat industry is one of the largest branches of the food industry in the Republic of Belarus. More than 200 economic entities are engaged in the processing of livestock, poultry and the production of meat products from them in the republic. Meat processing plants located in Minsk, Grodno, Bereza and Volkovysk lead in terms of meat processing and sales of final products. Meat products are the main component of the protein diet of the inhabitants of Belarus. Almost one third of the population consumes meat or meat products daily or almost daily. The market for meat processing products in the Republic of Belarus is diverse. The country produces more than 1,200 types of meat products, including 800 types of sausage products, about 250 kinds of semi-finished products, more than 150 types of canned food. At the same time, the number of trademarks and varieties represented on the market continues to increase. The meat industry not only provides the population with food needs, but also plays a significant role in the country’s foreign trade. A significant proportion of meat products are exported to Russia, Kazakhstan, Uzbekistan, Armenia, Ukraine, Poland and Germany. The active foreign economic strategy of recent years has made Belarus a major participant in the global food market.

The efficiency of applying enhanced scientifically based methods for organizing rational regime parameters of heat and mass transfer processes when ripening dry sausages in chambers with an improved air distribution system is analytically and practically justified. The implementation of the established regularities in the design of the drying chamber Ya5-FTS met not only the requirements of energy efficiency, but also the requirements of current standards in terms of quality and safety of finished meat products with low humidity. The possibility of using the obtained laws both in the development of new chambers with a regulated microclimate and as an educational material in technical educational institutions is shown.

In the manufacture of flour confectionery products from laminated dough, it is necessary to obtain a dough with elastic-plastic properties, which ensures the process of its multiple rolling to obtain finished products with a characteristic layered structure and high swelling in water. In order to regulate the rheological properties of the dough, to intensify and improve the productivity of the technological process of production, to stabilize the quality of the finished product, the use of complex enzyme preparations is promising. This is due to the production of a balanced multi-enzyme system, effective in the production of flour confectionery products of a wide range.

In the Republic of Belarus is grown mainly carp. Carp is an omnivorous fish and for this reason it digests grain well, especially wheat grain. However, in recent years, due to weather conditions, the volume of cultivation of feed wheat has decreased, and there was a shortage of such a valuable raw material component. The most valuable secondary products of food production are cereal flour obtained in the process of peeling, grinding and polishing cereals. Therefore, the aim of the work is to develop a comprehensive feed additive from the waste of cereal production, which will meet the physiological needs of carp juveniles. Six composite mixtures were developed, their amino acid composition was studied, the content of protein, fat and fiber was determined. Modes of extrusion of composite mixtures were selected. Laboratory feeding of carp juveniles with extruded composite mixtures was carried out. It was found that the best efficiency has a composite mixture containing 50 % wheat flour, 30% barley flour, 10% pea and 10% oat flour (composite mixture number 3). The hematological parameters of the blood of carp fingerlings were determined and it was found that the carp fingerlings fed with composite mixture No. 3 were in the best physiological condition.

The article is devoted to the study of the influence of temperature regimes of IR treatment on the functional properties of peanut seed proteins. The functional properties of peanut seed proteins do not fully meet the requirements of the baking industry, and their modification processes are not well developed. In this regard, a modification was carried out by IR treatment of peanut seeds of peanut seed proteins by IR treatment in order to give them functional properties. The dependence of the functional properties of the peanut seed proteins on the final temperature of the IR treatment was established. An optimal temperature regime for IR treatment of peanut seeds has been proposed, which makes it possible to obtain protein-peanut mass (BAM) with certain technological properties for further use in the production of bakery products of high nutritional and biological value.

The article indicates the need to intensify the malt production process by increasing the energy and ability of grain to germinate, reducing the duration of the malting process while maintaining high malt quality indicators. The relevance of the use of ozone technologies to intensify the process of malting and improve the quality of malt is substantiated. The procedure for conducting experimental studies to establish the effect of ozone treatment at the stage of soaking barley is described. The qualitative, technological and microbiological indicators of the malt produced with additional ozone treatment were determined. A scheme for the supply of ozone-air mixture with reference to the existing equipment of JSC “Belsolod” was developed. Calculated energy savings using ozone technology in the production of malt.

Strains of yeast-like fungi – sources of carotenoids were isolated from natural sources. Based on morphological examination of yeast colonies and cells and nucleotide sequence analysis of 18S rRNA genes strains were referred to genera Cystofilobasidium, Rhodotorula, Rhodosporidium, Sporobolomyces, Rhodosporidiobolus. Two new genera of yeast-like fungi (Cystofilobasidium, Rhodosporidiobolus) and three new species (Rhodosporidium azoricum, Rhodosporidium kratochvilovae, Rhodotorula graminis) were entered in to the stock of Belarusian collection of non-pathogenic microorganisms. Selected strains may be potentially used in biotechnological manufacturing of carotene-containing food and feed additives.

After studying the assortment of domestic pasta products, a high prevalence of traditional pasta products from wheat flour and a small number of products using non-traditional raw materials was established. A comparative analysis of the chemical composition of the main components of buckwheat and wheat grains has been carried out, which has shown the benefits of buckwheat and buckwheat products in food production, including specialized food products with the therapeutic and preventive dietetic purposes. The aim of the research was to study the possibility of using buckwheat flour in pasta production. In the study standard and special methods for investigation of raw materials as well as semi-finished products and finished products were used, the glycemic index and the nutritional value of the obtained pasta products from buckwheat and whole-ground buckwheat flour were calculated. The swelling of buckwheat flour samples was determined, which allowed to define the modes of preparation of pasta dough from buckwheat flour. The granulometric composition of buckwheat flour samples was studied, which revealed differences in particle size and evenness of flour samples. The possibility of producing pasta from buckwheat flour using a method of pressing (extrusion) when adding some structure-forming ingredients was found. Modified starch and egg melange were used as the structure-forming ingredients. The influence of structure-forming agents on the process of pressing (extrusion), the quality indicators of pasta as well as their cooking properties, were studied. Based on a comprehensive analysis of the results obtained, the optimal structure-forming ingredient was determined, its amount in the recipe of pasta from buckwheat flour was established. The possibility of pasta production from whole-ground buckwheat flour with addition of egg melange as a structure-forming ingredient has been found. The glycemic index and nutritional value of pasta made from buckwheat and whole-ground buckwheat flour have been calculated, which resulted in classification of the developed products into specialized food products with the therapeutic and preventive dietetic purposes.

In recent years sugar factories of the Republic of Belarus have been actively modernizing the juice extraction station. At some enterprises the usual for our country inclined diffusion apparatus were replaced with new column diffusion apparatus. The analysis of quality indicators of diffusion juice, pulp press water and sugar losses in pulp for the periods of processing beets from the crops of 2017 and 2018 years were conducted in order to evaluate the efficiency of the column-type diffusion apparatus and to further optimize the juice extraction process in our conditions with sugar beet produced in our country. It was found that a modern column diffusion plant allows to obtain good and satisfactory quality diffusion juice (with a purity of at least 88 % and a total non-sugar content of 1.44–2.26 %) during the whole season of sugar beet processing with low sugar losses in beet pulp (0.18–0.25 %). At the same time, there is a decrease in the purity of diffusion juice and pulp press water by the end of the production season, which correlates with a deterioration in the quality of processed sugar beet. This indicates the presence of a reserve for increasing the juice extraction efficiency and the need to optimize current technological mode.

The introduction describes the structure of chitosan, the possible areas of its use in biotechnological production, food industry and medicine, and agriculture. A brief review of the main raw materials bases of chitosan is presented, as well as noted the need to find the optimal mode of the sorbent-sorbate system, to conduct a complete and detailed analysis of the sorption activity of chitosan.

The purpose of the study is to determine the optimal conditions of the sorbent sorbate system to identify indicators of the sorption capacity of chitosan, namely the sorption capacity, the specific surface of the sorbent samples, as well as the distribution coefficient in the sorbent sorbate system.

In the main part, in order to study the influence of the studied factors on the sorption abilities of chitosan, a two-factor experiment was conducted to optimize the modes of the sorbent-sorbate system. To analyze the significance of factors in order to determine the range of optimal values of these indicators (exposure, temperature), two-factor analysis of variance was performed.

The results of the two-factor analysis of variance showed that both indicators (exposure, temperature) reliably influence the sorption capacity of chitosan, their combination is also significant. The maximum sorption activity of chitosan was detected at a temperature of 30 °C and exposure for 60 minutes. The obtained data on the ranges of variation of the studied factors on a controlled indicator formed the basis for the use of the optimal mode in studying the sorption properties of chitosan.

Such indicators of chitosan sorption activity as sorption capacity, specific surface area of sorbent samples, as well as the distribution coefficient in the sorbent-sorbate system were established and analyzed.

The article considers the possibility of filling the deficit of nutrients in the diets of pregnant and lactating women through the use of specialized products in the menu-extruded bread. Studies of rheological behavior of dough from a mixture of flour and grain processing products for the preparation of extrusion loaves on the device Mixolab according to the standard Protocol “Chopin+” and the analysis of the results are presented. The results of tests of rheological characteristics of mixtures were determined by the values of quality indices, water absorption capacity, as well as parameters of rheological behavior of the test (test stability). The influence of salt concentrations and enriching additives on the rheological properties of the dough is described. The developed scientifically grounded technology of production of bread extrusion for nutrition of pregnant and nursing women, and also compounding compositions of bread extrusion “Mother’s choice” enriched with calcium, bread extrusion “Mother’s choice” with inulin, bread extrusion “Mother’s choice” salt-free is presented.