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.

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.

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.

Zinyukhina N.A.
ANALYSIS OF ORENBURG REGION ECONOMY CONDITION AND BRANCH DEMAND IN SKILLED HELPS ^{[№ 8 ' 2008]}
The condition of Orenburg region economy is regarded in this article, also the possibility of researching and forecasting of labor market and educational market, data characterized these processes on the territory of Orenburg region are given, and general problems of disbalance between method and offer of labor force on labor market are revealed here.

Zinyukhina N.A., Leushina T.V.
STATISTICAL ANALYSIS OF WAGES LEVEL AND DYNAMICS IN ORENBURG REGION ^{[№ 6 ' 2006]}
This article is devoted to the research of wages level and structure on the territory of Orenburg region. Statistical analysis of researched index is leaded here and the models of wages dynamics are constructed with method of autoregression of integrated moving average (ARIMA). Given models can be used for forecasting on medium-term prospects.

Zinyukhina N.A.
SCIENTIFIC APPROACHES TO JOINT RESEARCH OF PROFESSIONAL EDUCATION DEVELOPMENT AND ASSISTANCE OF POPULATION EMPLOYMENT IN THE REGION ^{[№ 2 ' 2006]}
Fundamental opportunity of joint research and forecasting of two processes – education development and assistance of population employment on the example of Orenburg region is considered in this article. Data characterized these processes on the territory of Orenburg region is given here and also main problems of disbalance between demands and suggestions of labor force on the labor market are discovered here too.