Sergei D. Rudnev Dr. Sci. (Engin.), professor, machines and apparatuses of technological systems department, Kemerovo state university, Krasnaya str., 6, Kemerovo, 650000, Russia, sdrudnev@yandex.ru КРИТЕРИЙ АВТОРСТВА CONTRIBUTION Александра И. Крикун обзор литературных источников по исследуемой проблеме, провела эксперимент, написала рукопись, несет ответственность за плагиат Aleksandra I. Krikun review of the literature on an investigated problem, conducted an experiment, wrote the manuscript, is responsible for plagiarism Сергей Д. Руднев консультация в ходе исследования, корректировал рукопись до подачи в редакцию Sergei D. Rudnev consultation during the study, correct manuscript before filing in editing КОНФЛИКТ ИНТЕРЕСОВ CONFLICT OF INTEREST Авторы заявляют об отсутствии конфликта интересов.The authors declare no conflict of interest.

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Introduction. By 2030, Russia will have abandoned the export-dependent economy and moved on to the innovation-based development, as it is stated in the Long-Term Plan for Social and Economic Development of the Russian Federation issued by the Ministry of Economic Development. Improving the production of products reduces the cost of finished products and increases their biological value. Working population often fails to maintain a balanced diet. Therefore, it is necessary to develop products that contain a large number of biologically active substances, e.g. instant drinks of plant origin. Study objects and methods. The level of integrity of the technological production line for instant starch drinks depends on the level of integrity of each of its subsystems. By comparing the monitored parameters with the given values, one can assess the integrity level of the entire system. The subsystem that is responsible for the semi-finished product causes the greatest perturbation in the stability of the entire system. According to the theory of the technological flow proposed by Dr. V.A. Panfilov, this is subsystem B. The problem is associated with the instability of the granulation process, i.e. unstable particle size distribution in the finished product. The instability may occur due to the principle of operation and design features of dish-shaped granulators. As a result, the quality of the finished product decreases. Results and discussion. The team developed a new hardware design of a machine-hardware scheme for the production of instantiated granular food products (IGPP). They conducted a repeated assessment of the integrity level of the entire technological system. The analysis of the production technology of IHPP employed a systematic approach, which made it possible to determine the level of its organization and increase it. The positive changes took place after the introduction of a new subsystem of the solid-state mechanochemical activation of potato starch. The activation changed the physical and mechanical properties of native starches, thus intensifying the process of structure formation. In addition, the integrity of the entire subsystem could be increased by changing the principle of structure formation of granules. A new granulator and a new operating principle made it possible to perform granulation by pelletizing in controlled segregated flows. Conclusion. The stability of subsystem B increased by 0.31, while the stability of the whole system increased by 0.56. The success was directly related to the new granulation technologies and a change in the technological flow of production of instant starch drinks.

The authors carried out a series of experimental studies to research the changes of properties in mechanically activated water and suspensions. This article presents a part of the combined temperature and hydrogen exponent studies carried out at two different universities, using two separate approaches to mechanical dispersion. Study I used a planetary whisk mixer, whereas study II used a vibrating mechanical activator, which is a modern alternative to dispersion devices used at food production facilities. The research of the properties of mechanically activated water and liquid suspensions using these methods was conducted due to both the importance of these substances for all areas of the food production industry, and the modern development of technologies and techniques used at production facilities, as well as the lack of unity among the numerous research studies conducted by leading scientists specializing in the study of the properties of water, liquid suspensions and emulsions in resting and activated states. The results of the experimental studies conducted directed authors to conduct further research of mechanically activated suspensions during the filtration process.

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