The article presents the main results of the work of the RUE «Scientific-practical center for foodstuffs of the National Academy of sciences of Belarus» in 2019 relating scientific support and development of the food industry, the development of a wide range of new food products, new equipment and technologies, and the improvement of quality and safety. Developments for the main branches of the food industry are noted.

The article presents the results of the research of ultrafiltration and electrodialysis application in gelatin production. Ultrafiltration and electrodialysis are membrane processes which are used for concentration and demineralization of gelatin broth. The changes in total solids, ash content, protein and non-protein nitrogen content and minerals profile were investigated in samples of raw materials and broth after treatment. Applying of pressure driving membrane technologies allows to achieve concentration of the raw material, which makes it possible to reduce the capacity of evaporators for 4 times. The treatment on the electrodialyse membrane makes it possible to obtain deep demineralized product with residual ash content below the limit of determination by standard methods. The relation between the decrease in electrical conductivity and the duration of the electrodialysis was displayed in diagram. According to the study the use of membrane technology can significantly reduce the energy consumption for evaporation gelatin and improve the quality of the finished product.

In the course of this work, the influence of the introduction of black chokeberry powder on the quantity and quality of gluten in the flour used was established. The dosage of chokeberry powder and the moisture content of pasta dough with the application of this powder at which the optimum parameters of the kneading and pressing processes (press performance, pressing pressure and pressing speed) of pasta dough are achieved are determined. The parameters of the combined drying, including convective and microwave drying, are established, which allow to obtain pasta with the addition of edible powder of chokeberry of a certain moisture, strength and amount of dry substances that have passed into the cooking water.

Currently, in the Republic of Belarus special attention is paid to the problem of the production of functional and specialized food products. In this work, comprehensive studies have been carried out to identify the possibility of using by-products of oilseed processing (milk thistle, pumpkin, flax, sunflower) with high nutritional value as natural enriching additives of plant origin when creating protein-containing functional products of hepatoprotective action for nutrition of athletes, people with organ diseases digestion (stomach, gall bladder, liver), etc.

A feature of the chemical composition of oxygen-enriched water is the relatively high amount of dissolved oxygen in it, which distinguishes these products from similar ones. In this regard, studies in the field of the influence of additional oxygen in water on the functional state of the body during its daily use are relevant. The use of modern diagnostic methods of the human body made it possible to identify changes in the functioning of the human body systems due to the use of oxygenated water.

The article presents the results of developing a technology for the production of oxygenated water for children. The results of studies of the functional state of the body of adults (20–40 years) and children (15–16 years) with daily use of oxygenated water are presented. It was found that in adults an improvement in the energy supply of a number of organs and systems, in particular the spinal cord and the excretory system (bladder), was noted. In the body of children, an improvement in the functioning of the autonomic nervous system, as well as regulation of the rhythmic activity of the heart due to increased autonominasia of the sinus node, was observed. The intake of oxygenated water also contributed to an increase in children’s physical endurance, expressed in the ability to perform more physical exercises over a certain period of time.

New strains of yeast-like fungi were isolated from the surface of leaves, berries and flowers of decorative, medicinal and fruit cultivars. Following morphological examination of yeast colonies and cells, physiological-biochemical characterization and molecular-genetical identification the cultures were referred to the folowinggenera: Cystofilobasidium, Rhodotorula, Sporobolomyces, Rhodosporidiobolus — sources of carotenoid pigments, Cryptococcus, Metschnikowia, Bullera — potential producers of extracellular polysaccharides, Dothiora — melanin synthesizers. The isolated strains in short-term perspective may be used in biotechnological industry and manufacturing of bioactive additives.

We conducted a study on the use of predictive growth models of a pure L.monocytogenes culture in Fraser broth with various concentrations of NaCl In this article. L.monocytogenes strain ATCC 19111 was used in the study. The obtained growth curves were evaluated using the primary Barani and Roberts models, the trilinear model in ComeBase also in the IPMP program using Barani, Gompertz Huang and Buchanan models. In the course of mathematical calculations, it was noted that the best results were obtained using the Gompertz and Barani models.

The article presents the advantages of high-temperature kneading and molding of pasta, while the heating of the matrix body reaches 110–120 °C, which causes significant temperature deformation (deflection) of the working surface. The application of the theory of elasticity in the temperature deformations of plates is shown for two cases: — the temperature of the matrix body varies along the plate thickness; — the temperature of the matrix body changes in the radial direction, while theoretical formulas are obtained for determining the curvature of a spherical curved surface, bending moments and the highest temperature stresses. The results of experimental studies to determine the deflection (warping) of prototypes of round plates with a thickness of 2, 3 and 4 mm and a diameter of 300 mm in two versions: solid and composite. Experimental formulas are obtained for determining the deflection of continuous and composite plates, while the dependence of the deflection of the plates on the degree of heating is polynomial. It is theoretically grounded and experimentally confirmed that round composite matrices (plates), due to the presence of a through concentric gap, have a smaller deflection of the middle surface, increased rigidity and enhanced strength of the housing. New technical solutions for composite matrices are protected by patents of the Republic of Belarus for inventions No. 17855, 18195, 19138 and 21246.

The article substantiates the need to create laboratory equipment that allows you to simulate the basic technological operations of production on a small scale and work out the modes of obtaining new types of domestic fish feed. The stages of the technological process that have the greatest impact on the quality of the resulting feed are determined. Information is provided on the created set of laboratory equipment: crusher, mixer, mixer-conditioner, extruder, press granulator, pellet cooler, system for spraying granules of fatty components and dry powders (oiling agent).

The article presents the results of a quality assessment of nine samples of apple juice. At the first stage of research, the commission of tasters-appraisers developed descriptors of fruit juices. Based on a marketing research, consumer preferences were studied and significance factors for fruit juice descriptors were determined. Next, a fifty-point scale for assessing the quality of fruit juices based on the descriptors obtained was developed. Using the developed scale, we assessed the quality of nine samples of reconstituted apple juice, which resulted in the determination of an apple juice sample that scored the maximum number of points and approached the profile of ideal apple juice.