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The article presents the results of a study on the effect of various doses of ultrafine silicon on the microbial content of the intestines and blood parameters of poultry. The microbiology of digestion is very complex and poorly understood. It was found that ultrafine silicon particles selectively affected the intestinal micro flora of chickens, reduced the number of pathogenic microorganisms, thereby increasing the number of lactobacilli in the total mass. Useful microorganisms can significantly increase the bioavailability of the feed used. It also has a positive effect on the content of red blood cells and by the middle of the experiment, their number was significantly higher in the experimental groups by 4.74–7.79 %, and by the end of the experiment-by 4.38–9.04% compared to the same indicator in the control group. The hemoglobin content in the blood of chickens also increases in comparison with the beginning of the experiment. By the end of the accounting period, in the 1st (dose of 100 mg/kg of feed from ultrafine si particles), 2nd (dose of 200 mg/kg of feed from ultrafine Si particles) experimental groups, the level of hemoglobin decreased by 4.78–5.06%, in the 3rd (dose of 300 mg/kg of feed from ultrafine Si particles) and 4th (dose of 400 mg/kg of feed from ultrafine Si particles) experimental groups, where the highest concentration of silicon in the feed was observed, increased by 12.0 %. There was also an increase in the total protein in the blood of the experimental bird by 3.05–5.45% by the middle of the experiment and by 10.08-11.58% by the end of the experiment. The albumin fraction content also increases by 10.48-3.10 %. Thus, the data obtained during the study reflect the body’s response to various doses of ultrafine silicon used in poultry feeding. The obtained result shows the possibility of using these forms in the industrial production of animal feed.

Внедрение устойчивых подходов в стратегии проектирования продукции здорового питания предполага- ет оценку воздействия технологии производства и разработку мероприятий для развития и улучшения действующих процедур. Учет существующих и возможных опасностей и последствий в технологической цепочке уменьшает не- предусмотренные затраты и отрицательное воздействие на продукт. Для этого необходимо определить лимитирующие стадии технологии сухих функциональных напитков. Функциональные свойства напитков определяются рецептур- ным составом, технологией приготовления, остаточным количеством функциональных ингредиентов и равномерно- стью распределения их в дисперсных смесях. Показатели качества сухих гранулированных продуктов зависят от строения гранул, распределения частиц по размерам, пористости и их структурных характеристик. Цель исследова- ния состояла в сравнительной оценке устойчивости технологии полидисперсных гранулированных смесей с функ- циональными добавками на основе выделения критериев, контролируемых параметров качества, структурирования рисков и установления необходимых мер по их минимизации. Впервые для технологии сухих функциональных на- питков, в условиях предприятия ООО «Технологии Без Границ», г. Бийск, проведен анализ рисков и идентификация опасностей технологической цепочки. Для этого использована методология мониторинга количественных и каче- ственных характеристик критических точек в каждой единичной технологической операции. Описаны различные пути преобразования сырья и продукта, возникающие в результате риски нарушения устойчивости технологического процесса гранулирования. Проведены оценка устойчивости с использованием выбранных критериев оценки рисков и их ранжирование по степени тяжести. Установлено, что в область недопустимого риска метода окатывания входят риски, связанные с технологическими операциями: сегрегацией, продолжительностью гранулирования, плохой рас- творимостью при приготовлении напитка, избыточной влажностью готового продукта. При технологии протирания определены риски: интенсивность механического воздействия, нарушение структурообразования, измельчение гра- нул при транспортировании и хранении. Определены критические контрольные точки и критерии допустимого риска для технологий окатывания и протирания. К факторам, влияющим на устойчивость метода окатывания, отнесены проявление процессов уплотнения гранул, сегрегации и адгезии. Для метода протирания выявлено влияние способа организации процесса, неоднородности компонентного состава в смеси, строения и растворимости гранул. Получе- ны оригинальные результаты по определению контролируемых параметров для конкретных технологий окатывания и протирания с учетом применяемого сырья и оборудования. Предложенный метод анализа устойчивости техноло- гических операций и критерии оценки в технологии сухих напитков реализуют доступный для предприятий малого и среднего бизнеса универсальный подход для выбора наилучшей альтернативы организации технологии. The introduction of sustainable approaches in the design strategy of healthy food products involves an assessment of the impact of production technology and the development of measures to develop and improve existing procedures. Taking into account existing and possible hazards and consequences in the technological chain reduces unforeseen costs and negative impact on the product. The limiting stages of the technology of dry functional drinks have been studied. The functional properties of beverages are determined by the formulation composition, cooking technology, the residual amount of functional ingredients and the uniformity of their distribution in dispersed mixtures. The quality indicators of dry granulated products depend on the structure of the granules, particle size distribution, porosity and their structural characteristics. The analysis of the stability of the technological operation of granulation, consisting of four consecutive operations, is carried out. The purpose of the study was a comparative assessment of the stability of the technology of polydisperse granular mixtures with functional additives, based on the selection of criteria, controlled quality parameters, risk structuring and the establishment of necessary measures to minimize them. For the first time for the technology of dry functional drinks, in the conditions of the enterprise LLC «Technologies without Borders», Biysk, a risk analysis and identification of hazards of the process flows was carried out. For this purpose, the methodology of monitoring the quantitative and qualitative characteristics of critical points in each single technological operation was used. Various ways of transformation of raw materials and products resulting from the risks of disruption of the stability of the granulation process are described. The sustainability assessment was carried out using the selected risk assessment criteria and their ranking by severity. It is established that the area of unacceptable risk of the pelletizing method includes risks associated with technological operations: segregation, duration of granulation, poor solubility in the preparation of a drink, excessive humidity of the finished product. With the wiping technology, the risks are determined: the intensity of mechanical impact, violation of structure formation, grinding of granules during transportation and storage. Critical control points and acceptable risk criteria have been determined for the pelletizing and wiping technologies. The factors affecting the stability of the pelletizing method include the manifestation of the processes of granule compaction, segregation and adhesion. For the wiping method, the influence of the method of organizing the process, the heterogeneity of the component composition in the mixture, the structure and solubility of the granules was revealed. Original results were obtained for determining the controlled parameters for specific welling and wiping technologies, taking into account the raw materials and equipment. The proposed method of analyzing the stability of technological operations and evaluation criteria in the technology of dry drinks implement a universal approach available to small and medium-sized businesses to choose the best alternative to the organization of technology.

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The article discusses results of studying effects of various doses of ultrafine particles of silicon dioxide (SiO2) on the body of broiler chickens, the dynamics of their live weight, digestibility of nutrients in their diet and the transformation of energy and protein of the feed into the body of an experimental bird. It is established that the use of ultrafine silicon in feeding broilers will increase live weight of the experimental poultry by 3.3–3.5 %, reduce feed intake by 0.7–2.1 %, increase the digestibility of dry matter of growth compound feed by 0.8–1.2 %, raw fat – by 0.2–1.0 %, crude protein – by 0.2–0.5 %, and also increase the net growth energy in MJ per head by 3.5–3.9 %, as a percentage of gross energy – by 8.7–14.3 %, while reducing feed energy loss by 4.0 % and 2.4 %. Therefore, our data reflect the productive effect of highly dispersed silicon oxide on poultry.