The aim of the study is the formalization of the balance method with respect to the determination of the ecological and economic efficiency of the use of land resources. During the research, the following methods were used: statistical-economic, monographic, balance, computational and constructive. In the sphere of environmental protection, there is usually uncertainty about benefits and uncertainty about costs. Therefore, at the moment, further formalization of the assessment of the processes taking place in the system of interaction between man and land in the process of agricultural production is required. When analyzing the effectiveness of the use of agricultural land, it is important to determine not only economic, but also environmental and economic components. The ecological component of land use can be measured on the strength of the amount of prevented environmental damage applied to soil fertility, and the magnitude of the ecological effect that is created when carrying out measures to reproduce soil fertility. As the studies show, cultivating agricultural crops causes a negative balance of nutrients in the soil, and the calculation of environmental and economic efficiency indicates the need not only for joint application of organic and mineral fertilizers in optimal parameters, but also for finding alternative ways of ensuring reproduction of soil fertility.

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.

Increased consumer attention to healthy nutrition imposed the need for the development of diverse products with partial supersedence of wheat in flour mixture. Both nutritional value and sensorial attribute of the bread primarily depend on the yeast biotechnological properties. The aim of the research was studding the influence of flour composite mixes from wheat, lentil and millet flours in different proportions on biotechnological properties of baker’s yeast. According to our data, multi cereal bread with 5-10% lentil/millet flour addition had better sensory qualities than traditional wheat bread. But introduction of 20% or 30% lentil or millet flour into the flour mixture had the best stimulating effect for the yeast growth. Thus, the addition of average volumes of lentil or millet flour was accompanied by an increase in yeasts’ rising power 5 times, while introduction of 40% lentil flour and complex three-component flour mixture formation reduced the specific growth rate of Saccharomyces cerevisiae by 1.5-2 times compared with the control. In addition, the best physico-chemical parameters were recorded in samples, containing 30% millet or 30% lentil flour.

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In the food industry, when processing fruits and vegetables, heat treatment is used. Most often, the pretreatment processing of plant materials is carried out with steam or water, as a result of which there is a loss of nutrients valuable for the human body, including antioxidants. The article proves the advantage of using microwave heating as a preliminary heat treatment of apple and beet refuse in order to increase nutritional value by increasing the content of water-soluble antioxidants in them. Thus, the content of vitamin C increases by 1.32 - 1.57 times, flavonoids by 1.77 - 2.01 times.