The article analyzes the main indicators of the development of the food industry of the Republic of Belarus for 2011-2021. The results of production activities related to import substitution and export dynamics were studied for certain types of products. The directions of development of the food industry, as well as promising production technologies and types of products in the context of individual industries are considered. The measures necessary to achieve the targets for the development of the food industry under the conditions of sanctions are outlined.

The range of flour confectionery products sold on the consumer market of the Republic of Belarus has been studied, the analysis of the nutritional and energy value of various groups of flour confectionery products has been carried out, on the basis of which the food and high energy value in the product segment under consideration is insufficiently balanced by the criterion of the protein component. The list and ranges of variation of the content of the main raw materials used for the production of flour confectionery products and forming the structure of finished products are established. A list of edible plant raw materials has been selected, which is a source of scarce nutrients, the introduction of which into the formulation of the group of confectionery products under consideration will increase the level of protein and dietary fiber content. Studies of the chemical composition, organoleptic and physico-chemical quality indicators and technological properties of the proposed vegetable raw materials such as oilseed meal, non-traditional types of flour and urbech have been carried out. The possibility of using the studied raw materials for the production of flour sweets with a differentiated content of basic nutrients has been established.

Buckwheat is a pseudo-cereal culture which does not contain gluten and is consumed as a functional food in some regions. Traditionally, buckwheat grain is used to make buckwheat groats and flour. Sprouting improves the nutritional value of buckwheat grain by activating hydrolytic enzymes that make nutrients available to the growth of the plant as well as to the human body. This article provides research on the nutrient content of buckwheat before sprouting and in the sprouted buckwheat. For germination we used buckwheat groats (not steamed), which had a cream color with a greenish hue, humidity 12,0 %, the percentage of high-quality kernel 99,4 %. Buckwheat grain was sprouted in the spring for 36-46 hours to the size of roots of an average of 5 mm. According to organoleptic indicators, the sprouted grain had a pleasant sweet taste and a subtle nutty aftertaste.  The most significant in terms of providing the macronutrients coming with sprouted buckwheat grain are starch (31,84±0,6) %, sugars (5,1±0,3) % and protein (5,67±0,02) %. Sprouted buckwheat grain contains all essential amino acids (30,5 % of the total number of amino acids). The limiting amino acid is threonine (amino acid score of 31,7 %). Among the nonessential amino acids, a high content of glutamic acid (1,0972 g per 100 g) was found. The coefficient of differences of amino acid score is 54,75 %, the potential biological value of protein is 45,25 %. 100 g of sprouted buckwheat grain contains 48,5 % of the daily requirement of manganese, 24,0 % of copper, 18,9 % of iron for women, 34,0 % - for men, about 23,0 % of the daily requirement of vitamin B1 and 12,7 % of the daily requirement of vitamin E. In addition, sprouted buckwheat grain contains fiber, an average of 6,5 % of the daily requirement. Sprouted buckwheat grain is a perspective raw material for the development of technology of non-alcoholic beverages on vegetable raw materials, analogues of “plant-based milk”.

The development of the wine industry of the Republic of Belarus is connected with the development of varietal fruit and berry winemaking. The most important requirements for varietal wines are the guaranteed provision of high organoleptic characteristics and stability during long shelf life of products. The purpose of the work is to establish the relationship between the use of modern technological aids for the clarification and stabilization of wine materials and the organoleptic characteristics of varietal wines obtained with their use. The influence of the use of modern technological aids on the optimization of the qualitative composition and the formation of varietal characteristics of fruit and berry natural wines is investigated. The main groups of modern stabilizing agents used in domestic and foreign winemaking practice (antioxidants, enzymes, sorbents, flocculants and hydrocolloids) were used in the work. A significant effect of stabilizing agents on the formation of varietal characteristics of fruit and berry natural wines is shown. 6 complex schemes of clarification and stabilization of fruit and berry natural wine materials with the use of modern stabilizing agents that ensure the preservation and development of varietal characteristics of wines are recommended. 

The article describes the use of microfiltration in the dairy industry, indicates the main distinguishing characteristics of the concentrate and filtrate obtained. The technological parameters of the microfiltration process of two types of skimmed milk (without heat treatment, heat-treated) were determined on a laboratory-experimental baromembrane installation, in which the Alfa Laval MFG1 2517 polymer membrane with a porosity of 0.1 μm was used as a membrane roll element. It has been established that during microfiltration of skimmed milk that has not undergone heat treatment, a transition of whey proteins into the filtrate is observed, while microfiltration of pasteurized skimmed milk under the described conditions does not contribute to the transition of whey proteins into the filtrate.

The article presents the results of research on ensuring the safety of bread in various types of packaging stored in a laboratory bench under controlled conditions. It was found that bread shrinkage depends on both the use of different types of packaging and storage conditions. Certain types of packaging made it possible to preserve the properties of bread during the established shelf life: sample no. 3 (biaxially oriented polypropylene film), sample no. 4 (cellophane film), sample no. 8 (foil). Samples: no. 5 (cellulose edible paper), no. 6 (parchment), no. 7 (subparchment), no. 12 (biodegradable compostable film based on PLA (manufactured by Green Tree Group Sp. z o.o.) OK compost INDUSTRIAL) did not ensure the safety of bread in controlled terms.

The article presents the results of studies of the mechanical properties of packaging materials subjected to ultraviolet radiation. The research methodology is described. The ultimate tensile and rupture strength, elongation at break, and modulus of elasticity of the samples were determined. A visual assessment of the state of the surfaces of the samples and the results of monitoring their mass and geometric dimensions are given. The dependences of the change in strength and relative elongation at break on the duration of exposure to ultraviolet radiation have been established.

The article discusses theoretical and practical approaches to the identification of tomato ketchups. In particular, the identification criteria and methods of their determination are considered. The results of assortment, information and qualimetric identification of tomato ketchups from different manufacturers are presented.

The article presents the results of an intralaboratory verification experiment performed in an accredited laboratory in order to assess the possibility of introducing a modified standard method for the determination of nitrates according to GOST 34570–2019. A comparative analysis of the current (GOST 29270–95) and modified (GOST 34570–2019) methods for measuring the mass fraction of nitrates based on direct potentiometry was carried out. While planning an intralaboratory experiment, the selection of working samples was carried out taking into account the scope of the methodology (fruits, vegetables and products of their processing with a nitrate content in the range of 60–1400 mg/kg), a measurement flowchart was developed and changing factors are determined to fulfill the conditions of repeatability and intermediate accuracy. The results of the research which are presented in the article include intermediate experimental data that are necessary for calculations and the final characteristics of monitoring the accuracy of measurement results of an intralaboratory experiment for verification, obtained taking into account the requirements of the current technical regulatory legal acts in the field of assessing the accuracy of measurement results.

The article presents the results of collaborative study of the method for gas chromatographic determination of alcoholic fermentation volatile by-products (acetaldehyde, methanol, methyl acetate, ethyl acetate, propan-2-ol, propan-1-ol, 2-methylpropan-1-ol, butan-1-ol and 3-methylbutan- 1-ol) in alcoholic beverages with volume ethanol content in range from 9.9 to 96.0 % (wine, sake, liquor, tequila, vodka, grappa, bourbon, scotch, calvados, rakia, rum, brandy, whiskey, gin and rectified ethyl alcohol). The zest of the method is the use of ethanol, present in beverages, as a reference substance for quantitative determination of mentioned components. Checking of precision data, obtained under repeatability conditions and under both repeatability and intermediate precision conditions, and trueness of test results, was carried out according to the ISO 5725-6. Contents of acetaldehyde, methanol and volatiles in 15 commercial alcoholic beverages analyzed by the developed method varied in the from 1.84 to 677 mg/L of absolute ethanol, from 3.25 to 12394 mg/L of absolute ethanol, from 1.49 to 4243 mg/L of absolute ethanol intervals, correspondingly. The high efficiency and wide international approbation of the method using ethanol as an internal standard can serve as the basis for initiating, in the prescribed manner, interlaboratory tests on the basis of specialized international organizations, for example, the Codex Alimentarius Commission and the International Intergovernmental Organization for Viticulture and Winemaking (OIV) for the purpose of its subsequent approval as a standardized reference method for quality control and safety of alcoholic beverages.

The article presents the results of a study of the authenticity of concentrated fruit juices coming to the Republic of Belarus as raw materials for the production of reconstituted juices and nectar. During the analysis of the results obtained, it was revealed that the authenticity indicators in three of the ten studied juices are not characteristic of the natural raw materials from which the juices are made. It is established that the state standards that guide the juice products market in the Republic of Belarus regulate the requirements for the quality and safety of juices and do not provide for an assessment of their authenticity.

Crispy potatoes are actively included in the number of consumed products of modern man. The nutritional value of fried foods is determined by the content of polyunsaturated fatty acids of the w-3 and w-6 groups, which are essential substances in human nutrition. The optimal level of consumption of w-3 and w-6 fatty acids to maintain human health should be at the level of 1 : (3–5). Frying potatoes in oils leads to the oxidation process, so it is important to increase the resistance to oxidation of blends of vegetable oils with an optimal ratio of w-3 and w-6 fatty acids during heat treatment. The aim of the work is to develop blends based on vegetable oils with a balanced ratio of PUFAs and increased resistance to oxidation by adding rosemary extract and a mixture of tocopherols for the production of crispy potatoes. Before testing, the developed blends based on vegetable oils, corn and linseed - 70 : 30 (wt.%), corn and camelina - 60 : 40 (wt.%), were added with antioxidants rosemary extract (30 mg/100 g) and a mixture of tocopherols (80 mg/100 g). The pre-prepared potatoes were fried at a temperature of (135 ± 5)°C. Organoleptic parameters, mass fraction of moisture and mass fraction of fat were studied in raw potato chips. Sensory analysis of blends of vegetable oils included an assessment of color, taste and smell. Oxidative processes in oils during frying were evaluated by changes in peroxide and acid numbers. It has been established that the best ability to slow down the process of oxidation of blends of vegetable oils with an optimized composition of w-3 and w-6 fatty acids up to 2.5 times was observed with the addition of a mixture of tocopherols. The developed mixtures of vegetable oils with an optimized composition of w-3 and w-6 fatty acids based on corn and camelina, corn and linseed oils with the addition of antioxidants can be used as a heating medium for cooking crispy potatoes that meet the quality requirements.