The article analyzes the research results of a number of analytical agencies regarding the growth rate and key problems associated with the introduction of the "Internet of things" (IoT) in the agricultural economy. The issues of the development of the agro-industrial complex in the context of the development of the digital economy, the experience of introducing the digital economy in the agricultural sector of developed countries and the possibilities of its application in agriculture in Russia are considered. The authors focuses on the positive aspects of the influence of the "Internet of things" on the functioning and development of modern agricultural markets at the macro and micro levels, and the change in the professional structure of the agricultural industry

Jerusalem artichoke (JA) tubers have recently attracted interest as a functional ingredient in food products with enhanced nutritional characteristics. Dried powder of JA tubers was prepared using a developed vacuum vibromixing apparatus to prevent degradation of thermolabile substances. The critical principle of technological calculations for vibrating apparatuses is to determine the power consumption of the load circulation, depending on dynamic parameters. The paper aims to examine the effect of changes in the amplitude and frequency of apparatus vibration on the power consumption while drying the JA tubers. The results obtained experimentally in the laboratory vibromixing dryer (282 mm in diameter, 186 mm in length) show that with an increase in the amplitude, as well as the frequency of the vibration, the time of mass heating to the drying temperature and total drying time decreased. It was found that the maximum useful power is transmitted to the load at optimal vibration modes: 1.44 mm amplitude and 50 Hz frequency. Thus, under optimal dynamic parameters, the approximate time of the drying process can be determined at the moment when power value is fixed. The current results allow automatically controlling the termination of JA powder drying through power change.

The foundations of efficient production are laid at the stage of developing a high-tech product. The object of research is wild berries (lingonberry, honeysuckle, viburnum, cranberry, cloudberry, sea buckthorn, mountain ash, aronia), which are used as a source of a natural complex of biologically active substances and trace elements as the main substance of a new parapharmaceutical. The primary technological task of food engineering of paramarceuticals is the maximum extraction of biologically active substances of plant raw materials and their preservation in their native form during the warranty period of storage. Therefore, as the main criterion for changing the properties of raw materials during processing, we used the amount of change in the redox potential of the system. A set of methodological approaches has been developed to ensure the quality and safety of the new parapharmaceutical.

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