The paper presents the results of the tremor analysis carried out in two groups of women living in the North of Russia, aged 30 to 32 years old regularly engaged in physical training and not engaged in physical training. On the basis of methods for calculating the parameters of quasi-attractor in two-space dimension as a quantitative measure of real changes in neuromuscular system parameters of women with different fitness level, spaces of the quasi-attractors were used. In simplistic terms the indicator of quasi-attractor areas has already shown differences between trained and untrained individuals. It has been stated that the range of values of quasiattractor's squares in trained women varies from 0,02x10-6 to 0,96x10-6 (a.u.) and in women without physical training - 0,14x10-6 to 5,60x10-6 (a.u.). Statistical data processing has revealed differently directed changes of the studied parameters depending on the degree of women's physical training. The median values of the quasi-attractor squares were 0,82 (a.u.) in the group of women without physical training and 0,15 (a.u.) in trained women.

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Cold is a common environmental factor for the population of the Russian North. The aim of the study was to assess the effect of cold stress on involuntary movements (tremor) in men with different levels of physical fitness. The paper presents a new method for calculation of quasiattractor parameters for estimation of biomechanical homeostasis in two dimensions. Biomechanical analysis according to quasiattractors parameters was realized as a numerical measure of neuro-muscular functional system parameters under the stress-perturbation. We calculate the quasiattractor's squares for men with different levels of physical fitness. We obtained the following results: calculation of quasiattractors square demonstrates the difference of homeostasis between before and after local exposure to cold. After the exposure we registered a 2.7 times- and 1.8 times increase of quasiattractors square among sportsmen and sportsmen, respectively. There were also differences between the distribution of quasiattractors across levels of physical training: for sportsmen we observed a normal distribution while and for non-sportsmen the distribution was not normal. The matrix of pairwise comparison of samples demonstrate the probability p < 0,01 for two identical samples of tremorograms. Conclusions. A local cold exposure results in a nearly 3-fold increase in the number of pairs of k coincidences of the tremorogram samples for men. We also found the dynamics of increasing areas of quasi-attractors after a local cold impact, which depends on the physical training of the subject.

Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.