The article presents the study results of changes in the odor profile and color characteristics in beef under various heat treatment conditions. More than 120 volatile substances are identified. In samples subjected to short-term and minor heat treatment, 2-methyl-butene and ethyl hexanoate were found in significant amounts. In samples subjected to prolonged roasting at low temperature, as well as in samples subjected to processing at higher temperature for less time period, was found 3,5-dimethyl–4-octanone. Analysis of changes in color characteristics showed that increase in heating temperature results in significant darkening of the samples. The maximum heating temperature of 210 °C had the most significant effect on the color change. After heating for more than 30 minutes, carbonization of the samples occurred. The results indicate that controlling the temperature and duration of heat treatment helps to obtain the finished product of desired color.

The article presents the results of methodological justification of using an innovative approach to create a database of the chemical composition and nutritional value of food products, outlines trends in the quality of nutrition of the population in the context of the provisions and objectives of the National Food Security Doctrine of the Republic of Belarus on 2030. An algorithm and a model for building a database, basic methodological approaches and principles have been developed taking into account the relationship between the assessment of the chemical composition of food products and the sustainable development of the agrocomplex. It is proposed to use a methodology for assessing the chemical composition and nutritional value of food products when creating an in-information-analytical system for monitoring the quality and safety of food products on the domestic market, which ensures the prompt exchange of information between market entities, EAEU member states and third countries, as well as preventing the emergence of relevant barriers to trade and risks.

The results of study of the characteristics of new varieties of fruits, root crops, berries, and vegetables that can move in the fluid flow are obtained. Their interaction with the friction surfaces of trays made of various building materials has been studied. The friction coefficients of rolling and sliding of fruits and vegetables on the wetted surfaces of open channels and trays have been established. They can be used in hydraulic calculations when determining the main parameters of a hydraulic transport installation.

The enormous role of water in the life of all living beings, including humans, is due to the fact that it is a universal solvent for a huge number of chemicals. Water was one of the first compounds to attract the attention of scientists, yet its study is still incomplete. Water is the basis of life and the raw material for a huge number of technologies in all industries. The water used for the technological process in the food industry must comply with hygienic requirements and, in addition to cleaning, reducing turbidity and color, requires correction of the salt composition: removal of salts and molecularly soluble compounds, reduction in the content of calcium and magnesium ions (water softening), removal of individual elements (boron, radon, nitrates, silicates, other elements), introduction of a dosed amount of ions (iodides, fluorides, silver, potassium, calcium, acids and alkalis) to achieve the required pH. Drinking and process water treatment is carried out according to different technologies with the use of special equipment for cleaning, iron removal, disinfection, softening and other types of treatment. The paper presents the results of studies of the quality and safety indicators of drinking water for children in the retail chains of the Republic of Belarus, as well as the results of clinical trials of drinking oxygenated water.

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