Aim. The aim of the research is to evaluate hydrodynamic flows of cellular fluid in artificially formed channels of the structure of plant materials as a result of exposure to atmospheric spark discharge. The article presents some features of the flow of cellular fluid in artificially formed channels of plant materials after passing an atmospheric spark discharge. Expressions of hydrodynamics of idealized physical models are used to describe them. As a confirmation of the received data, the experimental part has been set.The Methods. The authors consider the case when the initial plant material is pre-treated with a spark discharge; its influence arises a new continuum in the structure of the material in the form of a throughinduced channel. Expressions of intracellular fluid outflow time and pressure power based on Poiseuille's law are given for electrically induced channels. The experimental part of the work includes spark discharge treatment of plant material – carrots cut into discs with a diameter of 24 mm and a thickness of 3 and 9 mm to determine the dependence of the amount of released cellular fluid on the duration of the experiment and the discharge current mode.The Results. It has been established that atmospheric spark discharge treatment contributes to the formation of new continuums in the structure of plant materials. With an increase in the intensity of treatment, the area of the moisture trace from the carrot disk increases and, as a result, the amount of released intracellular fluid. For the sake of clarity of the experiments, graphs of the dependence of the processing intensity on the amount of liquid released have been presented, corresponding expressions given.Conclusion. The obtained experimental data and dependencies will be useful when considering more complex mass transfer processes in capillary-porous bodies using preliminary electrophysical processing.

Herbal drinks are products that have already become familiar to supporters of a «dairyfree » diet, vegetarians and people with lactase deficiency. There is a wide range of drinks on the market, among them the most popular types are cereals, legumes, nuts. It is difficult to find a worthy replacement for cow milk due to the specific organoleptic indicators of raw materials, the content of certain components that cause allergies or intolerance when they are used. As a substrate for the research, green buckwheat has been chosen, which does not contain gluten, has a rich biochemical composition and is a hypoallergenic product. Unlike heat-treated cereals, unsteamed cereals retain more functional components in their composition. The article proposes a method for obtaining a lactose-free and glutenfree vegetable drink based on unsteamed buckwheat. The aim of the research is to select the parameters for the production of a grain drink. The rational concentration of the introduced substrate and the dosage of enzyme preparations of maltogenic amylase and α-amylase have been determined. Taking into account the features characteristic of the hydrolysable raw materials, the parameters of enzymatic hydrolysis with a minimum temperature effect and holding time have been proposed. In the research amylolytic enzymes from Novozymes (Denmark) and Sibbiopharm (Russia) have been used to reduce the viscosity of a highstarch substrate, which complicates the technological process of producing a vegetable drink, and to create the desired organoleptic indicators. In the finished drink, the final indicators of the content of protein, fat, reducing substances, dry substances have been detected. The finished product is also a source of soluble dietary fiber, which has a positive effect on the human microbiome.

In agrotechnologies for the cultivation of field crops, plant growth regulators, as well as microbiofertilizers can have a beneficial effect on soil microflora, without leading to environmentally unfavorable consequences for the biosphere. The economic efficiency of the production of grain crops, in particular, winter wheat, is also significantly increasing. The article presents the results of many years of research on a comprehensive study of adaptation parameters, innovative elements that exist today in relation to the technology of growing winter wheat in the foothills of the Republic of Adygea. Namely, preparations intended for the fullest possible disclosure of the yield potential of the cultivated crop, Alfastim, Agrostimulus growth stimulants and Ecobacter- Terra microbiofertilizers. The objectives of the research are to study the directions and extent of the impact of micro-, bio-fertilizers and plant growth regulators on the sowing qualities of winter wheat; establishment of characteristic changes in the subsequent processes of growth and development of culture due to the use of the studied drugs; identification and analysis of data on the yield of winter wheat treated with the studied preparations; comprehensive assessment of the effectiveness of the use of Ecobacter-Terra microbiofertilizer and Alfastim, Agrostimul growth regulators in the process of growing winter wheat. As a result of the research, it has been proved that in the conditions of the foothills of Adygea, when growing winter wheat, it is considered profitable and economically justified to apply nitrogen fertilizer at a dose of N70 in the early spring, along with the use of Alfastim growth regulator in the form of seed treatment 25 g/t + crops in the phase tillering 25 g/ha + crops in the heading phase 25 g/ha). These elements of cultivation technology make it possible to increase the yield up to 7.35 t/ha (+0.83 t/ha to the control) and receive an additional net income of 7732.2 rubles/ha.

The article presents the results of a long-term assessment of the adaptive potential of breeding forms of tea plants cultivated in the natural and climatic conditions of the North-Western Caucasus (the Republic of Adygea) in order to select the most promising samples from the existing gene pool and use them to breed local highly adaptive varieties. In the course of studying adaptability, generally accepted methods have been used, including the «Program and Methodology for the Study of Fruit, Berry and Nut Crops», 1999 and «Determining the Resistance of Fruit and Berry Crops to Cold Season Stressors in Field and Controlled Conditions», 2002. Meteorological and climatic features of the tea growing area have been analyzed, weather conditions compared with the biorhythms of introduced plants, their influence on the state and productivity of tea noted. Correlation relationships between the temperature factor and the onset of the development phase of tea plants have been characterized. As a result, data have been obtained on the winter hardiness of the studied forms for various components, resistance to excess and lack of heat, and the characteristics of the growth and development of tea plants in various weather conditions and against the background of various regeneration processes have been analyzed. To accelerate the determination of the viability of the conducting system, the authors carried out the growth of damaged shoots at room temperature and presented in the article the results of observations that made it possible to see hidden local tissue damage and characterize their types. The most adaptive forms are AF-3 and AF-5, which show the best resistance to damaging environmental factors, have a high regenerative capacity and can provide a good harvest of green tea leaves for the sustainable development of tea growing in Adygea.

The article is devoted to the research in the field of the use of frozen grapes in the production of functional products. The main tasks are to substantiate the technological significance of frozen table grapes for the development of recipes for functional products and to investigate the influence of negative temperatures on the change in the quality indicators of raw materials. The objects of the research are 5 table varieties of grapes grown on plantations of the peasant farm of the Dinskoy district of Krasnodar. At the Department of Technology of Storage and Processing of Crop Products of the Kuban State Agrarian University named after I.T. Trubilin, experimental studies of the qualitative characteristics of fresh grapes have been carried out in order to study and confirm the prospects for using frozen grapes for the production of functional products. To perform the research, standard physicochemical and organoleptic methods of analysis, generally accepted in the food industry, have been used. The grape berry is a source of nutrients that the body needs to maintain a full and active lifestyle when consumed fresh: anthocyanins, pectins, vitamins and minerals.The disadvantage of replenishing these nutrients is the short period of consumption of fresh grapes. To study the technological qualities of grapes, varieties with different ripening periods have been studied.Freezing as a preservation method allows these products to be consumed throughout the year. The methods of physical and chemical analysis have been used to determine the indicators of the biochemical composition of fresh and defrost grapes, confirming their biological and nutritional value. It has been established that shock freezing of grapes with subsequent defrosting allows preserving biologically valuable components of the chemical composition of the objects under study, which makes it possible to develop healthy food products from frozen table grapes.

Oat biscuits are popular among the population of various age groups. They have good organoleptic properties, but at the same time, high sugar content with low protein and biologically active nutrients. The disadvantage of oat biscuits as well as wheat flour cookies, is the imbalance in micronutrient composition against the background of high energy value and sugar content. The authors substantiated the recipe for oat biscuits enriched with Jerusalem artichoke processed products – puree and syrup, taking into account the requirements of “healthy eating”. Jerusalem artichoke is a valuable source of complex carbohydrates, vitamins, minerals; it is widely used in the nutrition of patients with diabetes mellitus, for the correction of metabolic disorders, in the production of functional and specialized food products. The optimization of the recipe for oat biscuits has been carried out using the generalized desirability function. When developing new recipes for food products, organoleptic properties and quality indicators of model samples have been taken into account. The solution of the problem of mathematical programming was carried out in MathCAD v.15. Statistica v.10 was used for regression analysis. For the first time, regression equations have been obtained that describe the dependence of organoleptic indicators and swelling of oatmeal cookies with Jerusalem artichoke on the mass fraction of prescription components. The recipe for oat biscuits for specialized purposes has been determined, providing optimal quality characteristics of the finished product, consisting of (wt %): oat flakes – 55, Jerusalem artichoke (puree) – 20, Jerusalem artichoke syrup – 6, mineral water – 10, dry whey – 9. The proposed approach is effective in modeling recipes for flour confectionery products, including functional and specialized purposes, and is a methodological basis for finding new technological solutions in the food industry and public catering.

Seeds with a certain embryo shape have a variation in germination, some are more productive, others are not. This phenomenon has become the impetus for the systematization of seed groups by embryos. We have identified 8 groups (1a, 1, 2, 3, 4, 5, 6, 7, 8), there are strong and weak seeds structured according to this hierarchy. One of the problems of vegetation and the formation of the desired crop is the impact of factors that are regulated. The seed material is heterogeneous and, therefore, its development is unpredictable. Seeds of any agricultural crop, no matter whether it is a variety or a hybrid, have external and internal properties and signs that affect the stability of their ontogenesis. The economic and biological qualities of seeds depend on the genetic characteristics of the variety obtained as a result of breeding. The external qualities of seeds characterize the properties of seeds, which are determined by the adaptive landscape component, agrotechnology of cultivation and the equipment used. Yield losses are difficult to control and it is important to reduce. The yield is affected not only by their initial biological potential, but also by the further mechanical impact of agricultural machinery from pre-sowing treatment to sowing. The purpose of the research is to assess the damage of the seed material by various mordants. The objectives of the research are the preliminary systematization of winter hard wheat grains by the germ morphotype, as well as further pre-sowing processing by various machines. The objects of the study are winter hard wheat grains and picklers PNSh-3, PKS-20, PS-10A, PNU-4, mixer-inlay «EcoMix-5». As a result of the research, the most productive varieties of winter hard wheat (Amazonka (8.32 t/ha) have been identified, Kristella (8.27 t/ha), Yantarina (8.07 t/ha), Yakhont (7.81 t/ha)) and the EcoMix-5 device with the least damage to seeds during their pre-sowing treatment.

Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the research is to study the effectiveness of the use of modified lecithins of vegetable oils to create encapsulated forms of micronutrients in the form of nanoemulsions. Emulsions have been obtained using the method of ultrasonic exposure with the use of fat-free vegetable lecithins and their alcohol-soluble fractions as emulsifiers. It has been found that the particle size of emulsions formed by fat-free lecithins is significantly higher compared to the emulsions formed by their alcohol-soluble fractions. It has been revealed that emulsions formed by alcohol-soluble fractions of lecithins are more resistant to delamination. It is shown that alcohol-soluble fractions of vegetable lecithins with a PH content from 75.0 to 76.0% have the highest emulsifying properties, which makes it possible to obtain physically stable nanoemulsions with an average particle size of the dispersed phase less than 100 nm. Thus, modified lecithins of vegetable oils, namely, alcohol-soluble fractions of lecithins are highly effective encapsulating agents for creating encapsulated forms of micronutrients in the form of nanoemulsions.

The lack of protein in the diet of humans and animals, the presence of a large amount of plant waste, which have further potential for use, but are now almost not used, are serious problems that require immediate solutions. Modern methods of biotechnology are able to solve this issue. The purpose of this review was to study the existing technologies for using yeast to produce protein from plant waste. Waste of plant biomass, which are initially indigestible polysaccharides, when using special processing methods, break down into easily fermentable sugars, which can serve as a good substrate for the accumulation of full-fledged yeast protein, and the yeast cell wall is able to bind toxins, undesirable microorganisms and remove them from the intestinal tract of humans and animals, allowing them to be included in the composition of biologically active additives for functional purposes. The review examines the advantages of using yeast in comparison with other microorganisms and the technology of the process. It is possible to use deep and solid-phase cultivation, the first of which is technologically preferable. The products and preparations produced by foreign and domestic manufacturers are considered. Yeast is used for feed preparations:Candida, Saccharomyces, Hansenula, Torulopsis, Rhodotorula, etc.; for the food industry – mainlySaccharomices cerevisiae, Torula. The resulting products, enriched with protein and components of yeast cells, differ significantly from analogues in nutritional value. This approach to the use of industrial waste at enterprises can make many production cycles closed, increase the environmental friendliness of plants, reduce unnecessary waste disposal costs and increase total revenue.

The assessment of biological and actual grain yields, as well as the results of studying the percentage of realization of biological yields of varieties of wintering oats of various uses cultivated in soil and climatic conditions of the south foothill zone of the Northwest Caucasus, showed the advantage of grain-type varieties. For comparison, the grain yields of 2018 and 2020 were taken. with differences in the amount of precipitation during the most important period of culture development – the grain filling phase. In the conditions of the first year of research, the grain yield of wintering oats was 100–147 g/m2 and it ranged from 288 g/m2 (Guzeripl) to 438 g/m2 (Oshten) in 2019–2020. Biological yield in 2018 was formed at the level of 150–245 g/m2. In more favorable weather conditions in 2020, the level of biological yield varied from 436 g/m2 (Oshten) to 902 g/m2 (Verny). For two years of research, the average value of biological yield was 293–540 g/m2. The number of plants was: 2018 – 100–124 pcs./m2, 2020 – 132–224 pcs./m2. Grain weight varied from 1,3 to 1,8 g (2018), in 2020 it was 2,3–4,9 g. On average, over two years, the number of plants varied from 124 pcs./m2 (Guzeripl) to 174 pcs./m2 (AGU 75), the grain weight was 1,9–3,2 g. Studies have found that the most highly productive varieties are Oshten, AGU 75, Mezmai. The Verny variety is distinguished by a high biological yield of grain, Oshten is characterized by the highest percentage of biological yield realization.