Osmotic dehydration, due to its advantages related to energy and quality, is gaining popularity as an additional stage of processing in the chain of complex processing of products. As a rule, osmotic dehydration is a slow process, so there is a need for additional methods to increase mass transfer without adversely affecting the quality of the product. This has provided the necessary motivation for many recent achievements in the field. Minimal processing methods, such as osmodehydration, find a significant place in the processing industry to increase the shelf life of fruit and berry raw materials. The overall efficiency of the process is determined by the process parameters affecting the phenomenon of mass transfer. Therefore, in this work the parameters of mass transfer in osmotic dehydration of berry raw materials: strawberry, raspberry, blackcurrant, BlackBerry are studied. The process of mass transfer has been modeled effectively, as evidenced by the results obtained. Berries, previously dehydrated at 70°Brix solution of sucrose, have the cryoscopy temperature lower (-1.7°C)–(-4.8°C), dehydrated at 60°Brix solution of sucrose from (-1.1°C) to (-2,6°C).The number of crystallized water in berries, dehydrated in 60°Brix solution of sucrose made up from 8.6–10.1 %, and in 70°Brix solution from a 13.9–12.9 %.The amount of frozen water in berries, dehydrated 70 ° Brix sucrose solution from 7.5–40.4%, dehydrated 60°Brix sucrose solution from 2.3–10.1%. Reducing the activity of water in berries treated with 70°Brix solution was 2.8–0.8 %, 60°Brix sucrose solution from 1.4–0.3%. The obtained data show that due to osmotic dehydration of berries with a solution of sucrose, followed by freezing, the activity of water decreases, which allows extending the shelf life and limits the access of microorganisms to growth in the environment.

The present study is devoted to the influence of osmotic agent type and of its concentration on processing fresh berries with subsequent freezing. Freezing berries without preliminary protection destroys their texture, and during defreezing berries lose their consumer properties and vitamin content. The study describes the physical and chemical processes of osmotic dehydration: crystallization temperature; sucrose syrup concentration; changing the mass; frozen moisture amount; water activity; change of the mass fraction of mono-, disaccharides and vitamin C in the berries. As a result, crystallization temperature of dehydrated berries was calculated: from -1.1°C to -2.6°C (60°Brix) and from -1.7°C to -4.8°C (70°Brix). Frozen moisture amount was estimated at 83.2%-92.8% (60°Brix) and 52.2%-87.95% (70°Brix), water activity was 0.9756-0.9891 (60°Brix) and 0.9551-0.9838 (70°Brix). The obtained data allowed determining that the amount of monosaccharides in frozen berries which were preliminarily osmo-dehydrated with 70°Brix sucrose solution rose up to 20%, and the amount of vitamin C to 14.8% (compared with freshly frozen berries). Osmotic dehydration with sucrose solution of specified concentration protects the smooth texture of berries and preserves their organoleptic properties and valuable nutritional composition.

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

The organization of passenger service for air transport consists not only in the transportation of passengers to their destination, but also in the provision of various types of food, which can include hot meals according to the free choice menu or complete rations on board the aircraft, desserts, drinks. The range of dishes depends on the budget of the airline, season, flight duration, class of service, departure time, principles of healthy eating, national characteristics, specific tastes and age of the passenger. In this paper, the menu of the company Aeroflot — Russian Airlines is considered. Food in Aeroflot airplanes is divided into two cycles. Depending on the direction and duration of the flight, a choice of two dishes is provided: cold or hot breakfast, hot or cold lunch, snacks and drinks. The menu of this airline is updated every six weeks. Economy class menu: depending on the direction, departure time and duration of the flight, it contains breakfast, lunch or snacks. A selection of hot and cold drinks is also provided depending on the duration and direction of the flight. Flights lasting up to 3 hours of flight offer passengers breakfast or lunch or dinner, soft and hot drinks. On flights lasting from 3 to 6 hours of flight, the menu includes appetizer, main course, dessert, soft and hot drinks. There is also the option of ordering special meals in the Economy class on flights over 3 hours. On flights over 12 hours of flight to Los Angeles, Miami, Havana, passengers will be offered an additional diet — a sandwich and fruits. The Comfort class menu offers passengers a welcome drink and a menu card is provided. During the flight in the Comfort class, two meals are provided for flights lasting more than 6 hours. The menu of this class is presented for 14 directions (from Moscow to Bangkok, Phuket, Beijing, Hong Kong, Dubai, Los Angeles, New York, Vladivostok, Khabarovsk, Petropavlovsk–Kamchatsky, Seoul, Shanghai, Tel Aviv, Yuzhno–Sakhalinsk and back). The paper presents a menu with the calculation of nutritional value and calorie content.

As you know, the formation of the diet of various peoples of the world is influenced by many factors: first of all, geographical location and climate, which determines the consumption of certain types of fruits, plants, and animals. This formed the people’s features in the development and structure of the body and led to differences in health. The article provides information about the food traditions of the northern ethnic groups. The “northern” type of metabolism requires the predominance of protein and fat components in the diet. Studies show that people who came to the Far North from the middle latitudes, their need for protein increased by 16%, in fat by 42%, in carbohydrates decreased by 40%. Food rich in fat and high in calories allows you to saturate the body and give it the necessary amount of energy without increasing the volume of food consumption. Meat products: deer meat, game, meat of large marine animals: walruses, seals, whales. Pinniped meat per 100 g contains 24.5 g of protein and 113 kcal. It is also rich in potassium, sodium and phosphorus, vitamins A, B2 and other compounds. An important role in the life of Northern peoples is played by berries: cranberries and cloudberries, which contain dietary fiber (2.5 g and 6.3 g), vitamins B2 (0.02 mg and 0.07 mg), C (15 mg and 29 mg), E (1 mg and 1.5 mg), magnesium (7 mg and 29 mg), calcium (25 mg and 15 mg), phosphorus (16 mg and 29 mg), potassium (90 mg and 180 mg). Wild sorrel, wild cherry, lichen and other herbs are widely used in food and medicine and contain a complex of enzymes, vitamins, fat, and organic acids. The main product is sea and river fish: whitefish, white salmon, tugun, arctic cisco and others. Fish is served in dried, boiled, smoked, salted, frozen or baked types, usually without a side dish, which is not so common in the North, most often it is replaced by berries or roots. In winter, stroganina is a delicacy. Dried fish also goes into flour, which is used to make soup, bake bread, or mix with berries. The article presents information on such dishes as ngaibat, kanyga, “blood soup”, kopal’khen or kymgyt, kiviak, akutaq and others.