Berestova A.V., Zinyukhin G.B., Maneeva E.Sh.
FEATURES OF CRYOPROCESSING OF VEGETABLE RAW MATERIALS ^{[№ 9 ' 2015]}
Fast freezing is the best way of conservation and preservation of perishable vegetable raw materials. For optimization of parameters of this process and development of new ways of processing of raw materials it is necessary to reveal features of cryoprocessing of vegetable raw materials. The review of references showed that the existing technologies of cryoprocessing of vegetable raw materials assume use of freezing in an intensive stream of air and directly cryogenic method by means of coolants, biopreservatives and cryoprotectors. Receiving the high-quality cryoprocessed food is based on optimization of parameters of process of deep freezing, development of new ways of processing of raw materials for the purpose of receiving a semi-finished product or a ready-made product in the conditions of negative temperatures, without allowing phase transition of moisture to a liquid state, and also decrease in prime cost. An indispensable condition of preservation of commodity quality, a nutrition value and safety of production is observance of temperature conditions of a continuous refrigerating chain. Specific lines of cryoprocessing of vegetable raw materials are the following features: compliance to a certain look and grade, standard indicators on organoleptic, physical and chemical, structural and mechanical properties and indicators of safety; strict observance of technological parameters of production; technological processing of raw materials before freezing.

Zinyukhina N.A., Leushina T.V.
STATISTICAL ANALYSIS OF THE DYNAMICS OF AVERAGE WAGE SOCIAL AND SCIENCE WORKERS OF THE RUSSIAN FEDERATION ^{[№ 9 ' 2015]}
Raising the overall level of life recognized by the world scientific community as an indicator of development of the state. The introduction of new systems of payment of employees of budgetary institutions implies an increase in the federal payroll by 30 percent, which can avoid job cuts, while wage growth. In connection with the changes introduced and required new approaches to the methodology of statistical analysis of average wages of certain categories of social workers and Science. Federal statistical observation in wages of certain categories of workers in the social and scientific spheres conducted by Rosstat, starting with the report for the I quarter 2013, on quarterly basis. On the basis of statistical observation we made up the ranks of the dynamics of wage workers in the social and educational sphere for 2013—2015 years. Determined by the average characteristics of the intensity of the analyzed indicators in a comparable form by adjusting the index of consumer prices (to the level of I quarter 2015). Identified and assessed trends in compensation of employees of education, health and other categories of social workers, Scientific and Cultural Organization on the basis of the trend models for time series, which confirmed the presence of trend. The characteristics of the intensity of the analyzed indicators, the average system used absolute and relative indicators of the dynamics and trends of parabolic equations obtained, which revealed that the average monthly salary of social workers and Science of the Russian Federation in this period increased from quarterly slowdown.

Sidorenko G.A., Popov V.P., Zinyukhin G.B., KhaninaT.V., Maneyeva E.Sh.
ELECTROCONTACT BAKING OF THE BISCUIT ^{[№ 9 ' 2015]}
Almost all kinds of pastries are baked by the radiation and convective way. Delaying and stopping of the pastry volume of the test preparation during baking result in the crust formation on the surface of the flour product. During traditional baking the activity of enzymes and various biologically active compounds decreases. Besides, over the high temperature the crust of the flour product accumulates the products of the fats polymerization, polycyclic aromatic carbohydrates, various oxide substances that reduces the nutrition and the biological value of the finished products. In this regard, baking ways, at which crust isn't formed, are of special interest. The influences of various parameters on the finished product quality and the process of electrocontact baking are also of interest, in particular the influence of various dosages of flour on the indicators of the biscuit quality, and also the temperature and the volume of the biscuit during baking. The change of the substances amount entering the compounding will allow to give an assessment to the prospects of this or that application for the biscuit. The traditional radiation and convective baking is characterized by the high-temperature impact on the baked preparation that leads to the decrease in nutrition and biological value of the products. Baking products by the electrocontact way it is possible to reduce the loss of the useful compounds that increases the nutrition and the biological value of the finished products. According to the researches of the technology of the biscuit making baked by the electrocontact way it was revealed that the increase in flour dosages intensifies the process of electrocontact baking for the biscuit. The increase in flour dosages leads to the increase in elasticity and the improvement of organoleptic and physical and chemical properties of the biscuit (the complex indicators increase of organoleptic and physical and chemical properties).

Sidorenko G.A., Popov V.P., Zinukhin G.B., Yavkina D.I., Mezhueva L.V.
ELECTROCONTACT BAKING OF GRAIN BREAD WITH THE ADDITIVE OF MILLET FLOUR ^{[№ 4 ' 2015]}
During baking the biological values of bakery products considerably decreases, that reduces a positive effect from the additives introduction of biologically active additives, in particular, containing in millet flour. It is possible to reduce the loss of biological value and increases the nutritional and biological value of final products, baking bakery products with the biologically active additives by the electrocontact method. Consequently the researches of the technology of the grain bread making with the additive of millet flour baked by the electrocontact way it was revealed that the dosage increase of millet flour leads to the acidity increase of the grain semi-finished product during fermenting. The dosage increase of millet flour leads to the process acceleration of electrocontact baking. The influence of the millet flour additive on the acidity and the humidity of final grain bread wasn't established. The introduction to 20% of millet flour into the receipt of grain bread leads to the porosity increase of final products, and further increase — to the decrease. The crumb of grain bread gets yellow coloring and millet taste with the introduction of millet flour. White thin coating appears on the surface of grain bread at the introduction of more than 20% of millet flour, bread gets bitterish taste at the dosage increase of millet flour.

Bochkareva I.A., Popov V.P., Zinyukhina A.G.
PROCESS OPTIMISATION OF SPECIAL PURPOSE PASTA PRODUCING USING PUMPKIN PULP ^{[№ 9 ' 2014]}
The paper considers the effect of the addition of pumpkin pulp in the production of pasta, set the optimal ratio of bread flour and pumpkin pulp for making pasta dough. Optimized modes of production of pasta for this recipe on the basis of comprehensive quality metrics and expert evaluation of organoleptic properties.

Timofeeva D.V., Popov V.P., Antimonov S.V., Zinyukhina A.G.
DEVELOPMENT OF SCREW DESIGN OF STANDARD EXTRUDER ^{[№ 9 ' 2014]}
On the basis of experimental research design is proposed to develop a working body press extruder for the production of foodstuffs. This construction provides the ability to control the feed rate of the material in the compression zone, by adjusting the angle of the screw revolutions. Thus, the proposed modification of the working body of the press extruder allow: to optimize the process, improve the performance of the extruder and receive high quality extrudates. In research work carried out the conversion of pasta in each zone in terms of its density and, consequently, strength.

Popov V.P., Sidorenko G.A., Biktimirova G.I, Zinyukhin G.B., Krahmaleva T.M.
ELECTROCONTACT BISCUIT PASTRIES WITH PARTIAL REPLACEMENT OF FLOUR STARCH ^{[№ 6 ' 2014]}
Studies the influence replacement of flour, a member of the recipe of the cake, starch in the process of electrocontact baking and quality of finished products. The proposed system of quality assessment biscuit Ek-baking-based, integrated indicators organoleptic and physical-chemical properties of the finished products.

Yavkina D.I., Sidorenko G.A., Popov V.P., Zinukhin G.B., Krasnova M.S.
RESEARCH OF TECHNOLOGICAL PARAMETERS INFLUENCE ON THE QUALITY OF GRAIN BREAD BAKED BY ELECTROCONTACT METHOD ^{[№ 3 ' 2014]}
The researches of technological parameters influence on the quality of grain bread baked by electrocontact (EC) method were carried out. The authors established that peeling, duration of grain soaking, crushing extent and fermentation duration of grain semi-finished products influence on grain bread quality of EC baking.

Berestova А.V., Zinukhin G.B., Mezhuyeva L.V.
ABOUT THE FEATURES OF FOOD OIL AND FAT EMULSIONS TECHNOLOGIES OF FUNCTIONAL ORIENTATION ^{[№ 1 ' 2014]}
The article gives the results of research analysis in the sphere of food oil and fat emulsions producing of functional orientation. The emulsions are received by the means of product caloric content decreasing, introducing of biologically active additives, exception or replacement of traditional ingredients with the functional.

Vanshin V.V., Tuktamisheva A.R., Novikova L.V., Khalitova E.Sh., Zinukhina A.G.
MULTICOMPONENT MIXTURE EXTRUDING OF STARCH-CONTAINING RAW MATERIAL AND FRUIT AND VEGETABLE CROPS PULP ^{[№ 1 ' 2014]}
The article brings forward the research results of swollen extrudates production with the usage of starch-containing raw material based on grits and enriched by dietary fibers, which are contained in carrot and pumpkin pulp with the aid of supplement dose determination to grits. The article also considers the influence of this production on extrusion process and quality of swollen extrudates.

Timofeeva D.V., Zinyukhina A.G., Popov V.P., Korotkov V.G., Antimonov S.V.
OPTIMIZATION OF THE CHANGES OF THE AGGREGATIVE STATE OF MATERIALS IN THE EXTRUSION PROCESS ^{[№ 3 ' 2013]}
On the basis of the pilot research is proposed to develop Saving Technologies extruded products including adhesive-cohesive interactions permits substantive reduce energy and resource consumption in the production process. This paper investigated the effect of extrusion process various kinds of agricultural raw materials to changes in the physical-chemical, structural, and mechanical properties of the materials being processed.

Krasnova M.S., Sidorenko G.A., Popov V.P., Zinyukhina A.G., Zinyukhin G.B.
ELECTRICAL CONTACT BAKING BREAD AS OBJECT OF AUTOMATION ^{[№ 1 ' 2013]}
The paper presents research results of theoretical and practical aspects of electrical contact baking. The authors showed research results of kinetics of the electrical contact (EC) baking, in particular: the change of current, temperature, porosity, volumetric and gravimetric yields, chemical composition (proteins and carbohydrates), the intensity of formation of carbon dioxide, as well as pressure in baking chamber during baking. Also worked out the parametric scheme of EC baking required to create system of automated control. Conducted on the basis of this scheme the three-factor experiment allowed to determine the range of optimal values of control parameters, allowing to obtain high-quality product.

Solopova V.A., Popov V.P., Sidorenko G.A., Zinyukhina A.G., Zinyukhin G.B., Vasilevskaya S.P.
STUDY OF A CHANGE OF ALIMENTARY PRODUCTS'FORMULATION AS AN IMPROVING FACTOR OF TECHNOLOGY'S SECURITY ^{[№ 9 ' 2012]}
On the basis of experimental study, we suggested a way of the replacement of the part of the flour for the pumpkin paste to not only improve the security of technology, but also to get a high quality product. We evaluated the physicochemical properties of pasta with the help of the developed complex index of quality; we carried out an assessment of organoleptic characteristics by the method of an expert assessment and determined the complex index of the quality of one of the production's stages.

Sidorenko G.A., Popov V.P., Zinyukhin G.B., Yalaletdinova D.I., Zinyukhina A.G.
ELECTROCONTACT ENERGY DRIVE FOR BAKING BREAD ^{[№ 1 ' 2012]}
This article contains information about the features of different ways of energy drive, used in baking. Particular attention is paid to electrocontact energy drive, as a method of baking, which allows to t maximally preserve the useful properties of raw materials, which has the lowest glycemic index and reducing the formation of undesirable substances indigestible by the human body joints.

Zinyukhina N.A.
STUDY OF DEMAND AND SUPPLY ON THE LABOUR FORCE IN ACCORDANCE WITH THE DEVELOPMENT PRIORITIES OF THE REGION (ON THE EXAMPLE OF ORENBURG REGION) ^{[№ 13 ' 2010]}
The article is devoted to research of problems of the demand and supply on the labour force in the region. The basic data on the employment structure of the population in the region, substantiates the necessity of integrated analysis and forecasting demand for labour force.