The article presents data on the study of the effect of varietal characteristics of potatoes on the formation of yield and quality of tubers. The aim of the work was to identify the best varieties of potatoes for cultivation in Nizhny Novgorod region. For conducting research, the following methods were used: experiments at cultivation, storage, use of potatoes, laboratory studies, tasting evaluation, and ranking. The effect of tuber damage by common scab and rhizoctoniosis on the safety of potato tubers was revealed. It had been established that all varieties of potatoes in conditions of highly cultivated sod-podzolic soils form a high yield of tubers. The maximum yield provides cultivation varieties Crystel and Sandrine. Crystel and Sandrine Varieties were characterized by a maximum yield of marketable tubers and weight per tuber. They also had the high starch content in tubers, the maximum tasting and overall assessment of tubers. It was noted that tubers of all varieties were slightly affected by common scab and rhizoctoniosis, which had a positive effect on their ability to work. To a lesser extent, these diseases affected the tubers of the varieties Crystel, Sandrine, and Serafina. The quality of these varieties was at the level of the standard.

The article describes the installation of microwave drying UMS-2-10, its use in agricultural enterprises. Installation of combined drying (microwave and convective heating). The installation was developed by the research and production Association "Gamma" in Nizhny Novgorod. The principle of operation is based on the use of microwave energy in combination with the circulation of "warm" air. It is established that when choosing a drying unit for the food industry, it is necessary to keep in mind that the scientifically justified choice of the design of the dryer intended for drying specific types of plant substrates containing biologically active substances is more dependent on the structural properties and biological composition of the plant raw materials used in production. Drying plant UMS-2-10 installation provides for the use of microwave, convective and combined methods of heating the feedstock; characterized by small size and ease of operation; has optimal performance, focused on the orders of commercial enterprises, and not on the formation of large batches of finished products, the implementation of which may be in doubt; characterized by high maintainability, low cost and tariffs for delivery, and installation of the dryer.

Relevance. Legumes are considered a wonderful food source of biologically valuable components that can positively affect many physiological and metabolic processes. Lupine flour contains valuable protein, carotenoids, vitamin E, macroand microelements, is rich in magnesium, potassium, iron. A distinctive feature of lupin flour is the complete absence of gliadin and gluten in its composition, which is especially important for people with digestive disorders, white lupin seed processing products can serve as excellent components to increase the nutritional value of food, primarily such as bakery and flour confectionery.Methods. The materials of scientific research in the field of lupin production, the biochemical composition of its seeds, the feasibility of using lupin processing products in the production of food from plant raw materials have been studied.Results. Legumes play an important role in human nutrition and are part of the traditional diet of many regions around the world. Legumes, including white lupin, contain a significant amount of protein, fiber, trace elements and many valuable phytochemicals. As part of the daily diet, they can have a beneficial physiological effect and, thus, can help in the control and prevention of diseases of civilization, such as diabetes mellitus, coronary heart disease, atherosclerosis. A long-standing problem associated with legumes is a rather high content of anti-nutritional factors that can limit their biological value. According to current research, these compounds can be easily removed or reduced when processing conditions change; some of these substances may also have a positive effect on human health.