In the modern market of agricultural products, there is an acute problem of saturation of the grain sector of quality raw materials that are used in different spheres of production. There is annual expanding of the range of exports and increase in the volume, as well as growing consumption in the domestic market. To perform these tasks we need an efficient post-harvest processing and storage of grain raw materials. JSC “Novospassky Elevator” is a dynamically developing enterprise actively introducing modern technologies of processing and aeration of the grain mass to maintain and improve quality. Ventilation systems are used when drying grains in dryers. Aeration has a significant efficacy, however, drawbacks are a significant outlay of time, the changing weather conditions can be critical. The most perspective processing method is the intermittent ventilation, which has proved itself in the industry of bakery products and which can be performed in storage, being equipped with installations for active aeration, silos and bunkers. The authors developed a nomogram for selection of a rational mode of intermittent ventilation and its duration when the seed moisture content from 16% to 20% inclusively. The essence of intermittent aeration of grains is the use of short periods of blowing, which alternate with longer periods of binning the grains. During binning, the moisture from the inner layers flows into the outer, and, if subsequent ventilation is removed. In addition to the technology of intermittent aeration, the grains can also be stored using the method of storage in controlled atmosphere. Rational use of energy resources significantly reduces the cost of the enterprise.

The article presents the data on the development of the products with specified consumer properties based on the methods of descriptive analysis. The development of the specific products including the bakery products with intense taste and aroma properties and high nutritional value for people, who prefer natural products, becomes rather relevant. The aim of the research is to develop the products with the specified consumer properties based on wheat flour and malt additives and to carry out a comprehensive assessment of their quality. Tritikaly, Tagansky and Stepnoy kinds of bread (control), Taganskaya, Moskvoretskaya and Kuntsevskaya (control) buns made from high-quality wheat flour using grains and legumes in the formulations are taken for the research. During the process of the development of the bakery products technology and the comprehensive assessment of their quality organoleptic, physical and chemical, statistical methods of the research and the methods of sensor analysis are used. Such organoleptic parameters of the quality as attractive appearance, taste and aroma, nutritional value and safety are considered to be essential. As a result, using an innovative approach to the development of the products with the specified consumer properties using a generalized quality indicator, it is possible to make the products that are in demand by certain groups of the population. The economic performance of the bread and buns developed is extremely high. The bakery project with cereals and legumes is resistant to the market fluctuations and is competitive.

The article presents studies on the optimization of recipes and nutritional value of national meat and vegetable products enriched with vegetable products: cabbage, carrots and pumpkin, for the nutrition of school children of 7-11 years old. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formulation of a multicomponent protein-containing product was optimized.The method of selection of components was used to select promising ingredients for combining traditional recipes for minced meat. It was found that pumpkin, zucchini, cabbage and carrots. On theon the basis of organoleptic and physicochemical studies for the production of model minced meat were selected vegetable components in the ratio of meat: vegetable raw materials for blend No. 1 62: 34, and for blend No. 2 65: 29. The recipe was optimized by the method of integer nonlinear mathematical programmingfor the optimality criterion of blend No. 1, k = 2.04, and for blend No. 2, k = 0.81. Received, The recipe for meat and vegetable minced meat in terms of the ingredient composition will be as close as possible to the reference sample, which is 10% of the daily set of food products for the nutrition of school children of the age category 7-11 years.