The article is about an introduction to the action with the July 1, 2013 of 7 technical regulations from the block of food Customs Union and is solving a number of issues connected with those. The main directions and prospects of development of technical regulation and standardization of the former Soviet Union in the framework of the integration of various associations, including the Customs Union and the Common Economic Space are reviewed.

This article covers the issues of the creation of new food technologies and generation of special products to complete the food ration of cosmonauts, which will be used in the organization of food supply system of people teams on distant interplanetary expeditions.

In article tendencies of formation of the market of tinned products and the direction of development of their production abroad are opened.

The article are represented the results of determining the competitive ability of ketchupov, represented on the market for republic Belarus. Is investigated the quality of the experimental models of ketchupov with the addition of cranberry by applying the profile analysis of sensory properties and physical chemistry methods. Is made conclusion about the possibility of using the cranberry of dry for the purpose of an improvement in the quality, increase in the biological value of ketchupov.

The article fortified fruit drinks, has a pronounced anti-oxidant properties as the basis of alcoholic beverages decreased toxicity.In this paper a fortified fruit drinks, has a pronounced anti-oxidant properties as the basis of alcoholic beverages decreased toxicity. The article dealt with a number of fruit and berries, studied its chemical composition and antioxidant properties. The optimal mode of insisting on such factors as the liquor ratio and strength of the water-alcohol liquid used in the preparation of fortified fruit drinks I-stand II-nd plum. Resulting in optimal mode of infusion spirited fruit drinks studied by physico-chemical parameters, such as acidity, sugar content, total extract, a fortress, and the output is defined as a percentage of the volume of the water-alcohol liquid used for the Gulf of raw materials.

In carrying out investigations the characteristics of whey demineralization. Determined that the physicochemical properties of the concentrate of salts formed by the electrodialysis treatment of whey depends on its type and the degree of demineralization. It is shown that one of the promising ways to use salt concentrates produced during electrodialysis of whey, is their use as the basis of micronutrients, which are designed for watering the grass stands of grasslands in order to increase their food production.

This article describes the research of process of termoacid cheeses with fermentation of cheese mass ripening. Also prove the rationality the process conditions ripening. These studies have improved sensory and biochemical properties termoacid cheeses. Technology of manufacturing termoacid cheeses with fermentation of cheese mass is different from the traditional technology of natural cheeses. Тermoacid fresh cheeses contain high amounts of lactose, which is cleaved by enzymes of microorganisms penetrating into the cheese mass during the fermentation process to complete her cleavage. After the fermentation process of cheese mass and research the effect of its conditions on the quality parameters termoacid cheese, the investigated samples cheeses were sent for ripening. Analyzing research termoacid cheeses with fermentation of cheese mass during ripening process can be concluded that a rational temperature cheese ripening is acceptable to assume 10 - 12°C, which allows obtaining good quality cheese and to raise its bioavailability.

The technology of extraction of starch from vegetative raw materials which includes following consistently carried out technological operations is improved: research of morphological structure of starch in the vegetative raw materials arriving for processing; process equipment selection (systems sifting) depending on the investigated morphological characteristics of starch; drying of raw materials to absolutely dry condition; as much as possible thin (repeated) crushing of vegetative raw materials; repeated sifting of the crushed vegetative raw materials through system of screen for starch extraction; removals of metallomagnetic impurity; packing, packing, marks and starch transportation.

The ability of the production strain Aspergillus niger - a producer of citric acid using different carbon sources by determining the radial growth rate of the growing colonies. Dynamics of growth in different nutrient media under the same culture conditions are different. In determining the ability of the strain to use easily digestible sources of carbon, it was found that of the sugars Aspergillus niger prefers maltose. Of polyhydric alcohols highest growth rate was observed in the medium with sorbitol.

In the article dates about composition and quality indicators of mustard seeds of Belarusian selection are cited. All studied seeds have high technological characteristics, by content of moisture are dry, by weediness are clean. The oil obtained from mustard seeds of Belarusian selection is the source of ω-6 (linoleic) and ω-3 (linolenic) PUFA, that allows us to recommend it for the using in the therapeutic and prophylactic diet. High allylmusturd oil content’s in seeds (0,74 -0,81 %) enables to obtain high quality mustard powder. High content of protein in seeds (23,7 - 28,9 %) allows to use mustard powder in the feed purposes.

The optimal modes of the second stage of germination peas grown in the Republic of Belarus method of air to water soaking in the temperature range of 10-30 ᵒС were determined. Nomograms and technological map to optimize the germination peas and recommendations for their use were developed.

In the article the usefulness of cavitation in the canning industry was substantiated. was presented a method of manufacturing of homogenised microbiologically stable products for hydrodynamic (cavitation) static type batch installations type TEK-СМ, which are designed and manufactured in the NCPP "Tekmash", under the direction of Ph.D. Osipenko S. B. Principle of such systems is that squashed materials (to ensure adequate hydronic) is fed into the tank of installation. Raw materials from the tank pumped to a hydrodynamic module where lends itself to turbulent (or cavitation) influence, and then returns again to the reservoir and the cycle repeated. A comparative analysis of the developed and classical technologies was held. Has been studied the dependence of the degree and speed of comminution and heating of the product on the technical parameters of the installation, physical-chemical and biological characteristics of the processed raw materials. The results are compared with the corresponding standard values for infant and dietetic foods. The effect of the claimed method for processing for change of quantitative and qualitative composition of pectin, polyphenols and vitamin C was studied.

The results of experimental investigation of rheological characteristics of samples of distillery dregs from rye and grain mixings from rye and wheat with different concentrations under continuous shear and torsional deformation are presented. The temperature dependence of the rheological characteristics in the temperature range 20-80^oC is determined. It is found that the rheological behavior of samples of distillery dregs and grain mixings from rye with different concentrations in continuous flow can be described by the Herschel-Bulkley model and grain mixings samples from wheat by the Karo-Galaytnera model. The dependences of model parameters on the temperature and concentration of solid substances are determined. Effective viscosity and components of the complex shear modulus decrease in the temperature range 20-70^оC; as temperature increases an increase of these quantities caused by the phase transition is observed.

The article areexplored jet mixing flowable foodstuffs cylindrical apparatus. Are developed technology of jet-mixing of fluid food media, by calculation and experiment are established the basic parameters of the optimal jet mixer. The experimental data are used to develop the methodology of engineering analysis of cylindrical machines with jet mixers.

In article the mechanism of mixing process of liquid and firm materials depending on properties of the mixed environment, design and kinematic parametres of the mixer is studied. The analysis of power influence on the material point being on a surface of an surface of ellipse disk is carried out. The theoretical dependence, allowing to define the capacity spent for mixing is received, the correction coefficient, considering physicomechanical properties of the mixed environment and operating modes of the mixer is entered.