Nowadays in the food industry great attention is paid to reducing losses at the stages of agricultural products’ harvesting, treatment, and storage. Many developed countries produce food products of extended storage period. To increase the shelf life of semi-finished and finished food products, non-thermal treatment methods are being used that allow one to save a greater amount of biologically active substances. One of these methods is products treatment by ionizing radiation. The article presents the results of assessing the influence of radiation treatment on microbiological, physico-chemical and organoleptic characteristics of vacuumized semi-finished products from potatoes. A technology for the production of semi-finished products using ionizing radiation has been developed, an effective dose of irradiation of vacuumized semi-finished products has been selected, which allows prolonging their shelf life. The research results show the influence of ionizing radiation on the cellular structure of root crops, which soften a little when treated by radiation. The determined quantity of mesophilic aerobic and facultative anaerobic microorganisms shows that ionizing radiation has a microbicidal and microbostatic effect, which allows increasing the shelf life of vacuumized semi-finished products from potatoes.

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The aim of the study is to analyze the amino acid composition of developed protein-free (low protein) dishes and products for children with phenylketonuria. The introduction contains the types of the disease and their description, nutritional features of this fermentopathy and possible alternative therapies, as well as the relevance of this study. The main part contains a brief analysis of the diet recommended for feeding children with phenylketonuria aged 3–6 years. The main ingredients are highlighted, and the frequency of their use in dining dishes is also determined. On the basis of the data obtained, the main shortcomings in the diets used were identified, which were taken into account in the development of new meals for children with phenylketonuria. The developed dishes include two soups, two hot dishes and one dessert. Analysis of the amino acid composition showed that the phenylalanine content in caramel-apple mousse (a portion of 150 g) is 36.85 ± 5.801 mg/1kg of product in protein bonded form and 2.715 ± 0.097 mg/1kg of product in free form; in a cream soup of baked peppers (a portion of 250 g) – 113.86 ± 5.68 mg/1kg of product in protein bonded form and 33.200 ± 0.073 mg/1kg of product in free form; in the cutlet ʻʻCarrotʼʼ (a portion of 90 g) – 290.33 ± 7.61 mg/1kg product in protein bonded form and 69.861 ± 0.202 mg/1kg product in free form; in a cream soup of zucchini (a portion of 250 g) – 264.13 ± 5.81mg/1kg product in protein-bonded form and 45.909 ± 0.763 mg/1kg product in free form; in noodles from zucchini (a portion of 150 g) – 239.59 ± 1.38 mg/1kg product in protein-bonded form and 80.334 ± 0.383 mg/1kg product in free form. In conclusion, the expediency and possibility of using the developed dishes in institutions of general secondary education is reasoned.

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