Alcoholic beverages are one of the most demanded and frequently falsified group of food products. Solving the problem of increasing the efficiency of quality control of wine products requires constant improvement of existing and development of new methods that allow identification and detection of falsification. The purpose of the research was to establish the most significant criteria and develop methods for expanding the range of controlled indicators of quality and authenticity of wine products. Methods were developed for determining the indicators that form the quality and organoleptic properties of grape and fruit wines: sugars, organic acids, the aroma-forming component of methyl anthranilate, triacetin flavoring solvent, malvidin diglycoside, synthetic dyes based on the use of the chromatographic method. The quality and authenticity of cognac products are proposed to be carried out by monitoring additional indicators: vanillin content, optical density, tannins, total and reduced extract. Quality control and authenticity of grape and fruit wines, cognacs and cognac spirits was carried out from 2003 to 2020. The results of long-term monitoring of the quality of wine products are presented. It is shown that the application of the developed control methods allowed to significantly reduce the level of falsification and prevent low-quality and falsified products from entering the market of the Republic of Belarus.

One of the priorities of the policy of any state is to ensure a high quality of life for the population. Flax seeds and their derivatives can be used as a functional ingredient in fortified foods. The article analyzes the change in the chemical composition of linseed seeds depending on the meteorological conditions of the cultivation period. Thus, in the seeds of the 2021 crop, a lower oil content and a higher protein content were noted — 33.4 and 22.3%, respectively. The study of the fatty acid composition revealed an increase in the content of stearic (from 3.0% to 3.8%), oleic (from 12.4% to 18.7%) and linoleic (from 15.6% to 18.5%) acids in oil of all studied varieties of the 2021 harvest with a decrease in the content of a-linolenic acid (from 63.7% to 53.6%). Stable over the years of the study, strong direct correlations were noted between the content of linoleic and palmitic acids (r=0.801), reverse — between the content of linoleic and a-linolenic acids (r=-0.970). According to the results of two years of research, varieties with consistently high levels of oil content and a-linolenic acid — Salyut, and the content of protein, fiber and a-linolenic acid — Bonus were selected.

The role of vegetable raw materials and the need for regular fruit consumption by a person has been proven by numerous studies. Technological processing is carried out in order to preserve the nutritional value of raw materials, the rational sale of products. The most common types of heat treatment of vegetable raw materials include: blanching, pasteurization, various drying methods. Phenolic substances of fruits have antioxidant properties, reduce the likelihood of developing a number of diseases. The purpose of the work is to investigate the effect of some methods of processing fruit raw materials on the content of phenohc substances in the production of products. As a result of the research, it was determined that according to the indicators: the value of water activity, moisture content, soluble solids, hardness, apples of the varieties “Antonovka ordinary”, “Auxis”, “Imant”, black currants and blueberries were suitable for processing. The highest content of phenohc compounds was found in apples of the “Auksis” variety — 381,6±30,4 mg/100 g, in blueberries — 783±35,1 mg/100 g, which is due to genetic and morphological characteristics, the degree of maturity. All types of thermal exposure led to a decrease in the content of phenolic compounds. Blanching in water has a significant effect on reducing the content of biologically active compounds in shced apples — up to 14% of the original in raw materials, berries — contact drying — up to 23% of the original in raw materials. It has been estabhshed that from the point of view of preserving biologically active compounds, freeze-drying is superior to other types of processing, since it provides the content of 82% of phenohc substances, 63% of anthocyanins of fruit raw materials. Treatment with ascorbic acid before drying allows you to save up to 17% of the phenohc substances of the raw material. Ah considered methods of fruit processing have a strong influence on the content of biologically active compounds in products. The data obtained can be used to predict the content of phenohc substances, in particular anthocyanins, in the production of food products and biologically active additives from fruit raw materials.

It is rational to use various types of phyto raw materials in the technology of fermented sourdough based on saccharified and thermophilic sourdough. The choice of the type of phyto raw materials, the method of introducing fermented sourdough into the composition depends on its chemical composition, properties, availability in the Republic of Belarus, experience of use in the food industry. Oak bark, Echinacea purpurea grass, sage leaf and wormwood herb are considered as domestic phyto raw materials in the technology of fermented sourdough. It has been established that the use of phyto raw materials in powdered form is most effective. It was revealed that the powders of phyto raw materials stimulate the development of lactic acid bacteriums Lactobacillus delbmckii—76 in the following ascending sequence: oak bark, wormwood herb, sage leaf, Echinacea purpurea herb. The rational temperature of preparation of thermophilic sourdough based on saccharified sourdough with the introduction of powders of phyto raw materials in the production cycle, which is 45 °C — 50 °C under discrete conditions, has been determined. The range of duration of preparation of thermophilic sourdough based on saccharified sourdough with the introduction of powders of phyto raw materials has been expanded, which ranges from 60 min to 420 min. 

The useful properties of the blueberry have been known since time immemorial and today it is actively used in pharmaceutical and culinary industries, being the most important ingredient of unique medicines, as well as exquisite desserts, refreshing drinks and appetizing baked goods. The popularity of the berry is growing rapidly, however, because of their high moisture content, they occur as perishable products. After picking in berries, intense process of respiration begins, which leads to a change in taste, as well as the destruction of organic acids and carbohydrates. Therefore, development of effective technologies that ensure the preservation of all the useful components in berries for a long time are becoming an important area of science. The aim of this work is to study the effect of freeze-drying parameters on organoleptic properties and chemical composition of blueberries. The article presents the results of biochemical parameters of blueberries before and after freeze-drying. The research used conventional chemical and analytical methods. As a result of the research, it was found that the reduction of biochemical parameters of blueberries has a dependence on the shelf temperature and sublimation time. The results of the performed experiments will be used in the development of the technology of freeze-drying of berries. 

The purpose of the research was to develop an integrated technology for the production of apple distillates and alcoholic beverages based on them by deep processing of winemaking waste as secondary raw materials. The article estabhshes the relevance of studying winemaking waste (apple pomace and the head fraction of apple distillate) and the modes of their processing. Technological regimes for the use of apple pomace as a secondary raw material resource at the stage of processing apple raw materials by extracting them and obtaining diffusion juices have been developed. Technological modes of must fermentation using diffusion juices and intermediate fractions have been developed. Technological modes of fractional distillation with the selection of 4 fractions have been developed. For the first time, a complex technology for the production of apple distillates based on the deep processing of winemaking waste as secondary raw materials has been developed and scientifically substantiated.

It is relevant to conduct a study to determine the possibility of using chitosan in the technology of wine products. The scientific task is to optimize the conditions for the sorption of polyphenols and proteins by chitosan and evaluate its effectiveness. A study was carried out to determine the tendency of juices and wine materials to haze of a biochemical and physico-chemical nature. Samples of juices and wine materials were obtained at the JSC Dyatlovsky Distillery Algon. The Yerumanis method was used to determine the concentration of polyphenols before and after sorption. To determine the amount of protein in juices and wine materials, the Lowry method modified by D. Schacterle and R. Poliak was used. It has been established that the maximum adsorption of polyphenols by chitosan falls on 15-30 minutes, the adsorption capacity of chitosan for polyphenols was 666.00+0.3 — 937.00+0.1 mg per 1 g of sorbent, during which time the concentration of polyphenols decreases by 1, 14 — 2.91%. The optimal exposure for the sorption of proteins by chitosan is in the range of 20 — 30 minutes, the protein concentration decreases by 12.89 — 46.26%, the sorption capacity of chitosan for proteins was 0.777 ± 0.002 — 2.703 ± 0.002 g to 1 g of sorbent. It is recommended to use chitosan in the technology of wine production as a stabilizer to remove excessive amounts of proteins and prevent irreversible colloidal haze at a dosage of 1 — 10 g per 1 hi of the material to be processed.

This paper presents the results of a study on the content of strontium-90 and cesium-137 in samples of wild-growing medicinal raw materials (Potentilla white) and a decoction from it. The content of radionuclides was monitored using an MKS-AT 1315 gamma-beta spectrometer by detecting gamma and beta radiation with scintillation detection units. Studies have revealed the transition of cesium-137 from the dry herb of Potentilla white to a decoction in an amount of not more than 40%. At the same time, strontium-90 practically does not migrate from dry grass into solution.

The results of determining the levels of betalains in the beetroot cultivars and hybrids grown in Belarus (betacyanins ranging from 50.3 to 607.9 mg/100 g DW, and betaxanthins from 12.58 to 251.21 mg/100 g DW) are given in the article, and experimentally established the possibility of using concentrated beetroot juice as a natural colorant for cosmetic products. When preparing laboratory studies, data on the use of synthetic and natural colorants in the production of cosmetics were analyzed, as well as the requirements of legislative and technical regulations in this area. The results of organoleptic (external odour, covering power and texture) and physicochemical (pH, foam effect and thermal stability) analysis of cosmetic products with the addition of natural colorant betanin confirmed the compliance of the test samples with the established requirements.

Significant shortcomings in the designs of the knife and knife gratings the main of which are as follows: with a decrease in the diameter of the holes and an increase in their number the passage the live cross-section of the lattice decreases; the knife gratings included in the standard set of the machine have the same thickness which leads to an increase in hydraulic resistance with a decrease in the diameter of the holes; in the knife-grid system, the laws of sliding cutting are not used. The geometric parameters of the knife gratings are substantiated, a mathematical model is constructed that allows, through the geometrical parameters of one grating, to obtain the same flow area of the gratings included in the standard set. The hydraulic calculation of the knife gratings has been performed, a mathematical model has been built, which makes it possible to obtain equal hydraulic resistance of all gratings from linear pressure losses. The design of the rubbing knife grating pair has been significantly improved a mathematical model has been built that allows using the laws of sliding cutting cutting and and determining the optimal length of the cutting edge of the knife blade depending on the width of the working surface of the knife grating. 

The article investigated the causes of large losses of the finished dry product with the coolant removed from the installation system, the possibility of reducing such losses, recirculating the coolant in order to reduce heat and energy resources during the drying of dairy products. Technical devices have been developed for wet deposition of the dispersed phase of milk dust, using it in the form of a product for repeated drying, for using the heat of the heating steam condensate and waste air-heat carrier, as well as preparing for the use of fresh air by reducing their moisture content.