Mathematical methods for designing recipes for various food products including fruit-jelly sweets of a given composition are based mainly on the methods of linear and experimental statistical programming. The use of the linear programming method made it possible to simulate the recipe for fruit-jelly sweets enriched with collagen. In the mathematical modeling of sweets, we were guided by a unified recipe for fruit-jelly masses, with a partial replacement of granulated sugar with strawberry powder and a solution of collagen hydrolyzate, replacement of fruit and berry cooking with strawberry puree. The requirements of GOST 4570-2014 for sweets were taken into account, according to which the mass fraction (ppm) of fruit raw materials should be at least 7%, ppm. moisture - no more than 32.0%, ppm reducing substances - no more than 60.0%. White sugar (x1), molasses (x2), strawberry puree (x3), agar-agar (x4), citric acid (x5), strawberry powder (x6), collagen hydrolyzate solution (x7) were used as prescription ingredients. As a result of calculating the program, the shares of prescription ingredients were obtained: x1 = 0.45; x2 = 0.24; x3 = 0.25; x4 = 0.016; x5 = 0.005, x6 = 0.05; x7 = 0.18. In this case, the goal function tends to the maximum, i.e. to obtain a product of high nutritional value. The data obtained made it possible to compose the recipe composition of enriched fruit-jelly sweets for the production of 1000 kg of product. The technological process for the production of sweets included sequentially performed operations that allow obtaining a product with a high nutritional value, the required content of biologically active substances and good organoleptic properties that meet the requirements of regulatory documents.

Currently, the mechanisms of influence of microwave and infrared energy on the nutritional value of raw materials and food products are not fully understood. At the same time, the main task of the food industry is the maximum possible preservation of the healthy properties of raw materials during its processing, including using of physical methods. The authors investigated the possibility of using microwave and infrared heating in the production of dried beet refuse. The optimal parameters of microwave processing of beet refuse were established, at which the maximum increasing of the total antioxidants content is observed: electric power - 800 W, time - 160 sec, specific work - 640 W / g · sec, heating temperature of refuse - 92 ° C. The intensification of the process of beet refuse infrared drying with the lowest loss of antioxidants is provided at a temperature of 60-65°C and a drying time of 3 hours 25 minutes.

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Actinidia berries are a unique natural source of ascorbic acid and many other important physiologically valuable nutrients, but they have a short shelf life. A modified atmosphere is of particular importance for preserving the quality of Actinidia berries during storage. The research was implemented in the laboratory of progressive technologies for storing fruits and vegetables of the research center of the Federal State Budgetary Educational Institution of Higher Education of the Michurinsky State Agrarian University on Actinidia berries of the Soroka variety. 600-700 g of freshly picked berries were placed in perforated plastic containers. The storage technology provided for the cooling of Actinidia to a temperature of + 0.5 ° C, the installation of perforated plastic containers with berries in the Xtend package, and packaging. The packages had two mini-cranes each, designed to connect the gas-analyzer inlet pneumatic line and return the medium. Storage was carried out in a refrigerator at a constant temperature of + 0.5 ° C and relative humidity of 90%. During the storage period, the concentration of oxygen, carbon dioxide, and ethylene in the bag was regularly measured, and the berries were examined, and their appearance was assessed. It was found that after three days of storage, the level of gas concentrations inside the package stabilized and over the next 28 days was in the range of 3.1-3.5% for carbon dioxide and 17.8-18.8% for oxygen. The intensity of ethylene release increased sharply on the 28th day of storage, which led to a significant decrease in the commercial quality of the berries. The studies have shown that to preserve the quality and extend the storage period of Actinidia berries, it is possible to recommend using a modified atmosphere, which ensures the preservation of the original quality of fresh berries. The optimal storage period is 24 days, with the yield of standard berries 94.4%, which is 2.3 times higher than the control. The duration of storage in a modified atmosphere is increased from 3 days to 24 days.

The results of the comparative analysis of the effectiveness of modern technologies for freezing strawberries showed their prospects and the need to use them to obtain biologically active ingredients of diets. The optimal mode of freezing of garden strawberries was established, which contributed to the greatest extent to the preservation of the original qualitative characteristics of berries - 35 °C below zero, followed by low-temperature storage at a temperature of 18 °C below zero. The authors established the correlation between the amount of juice loss and changes in the organoleptic characteristics of defrosted berries. The regression equations were obtained that characterized the change in cryoresistance and complex organoleptic assessment from the duration of low-temperature storage of frozen berries. The optimal shelf life of frozen berries was 12 months.