This paper is continued the theme of the creation of modified ice coatings for sports application [1, 3, 4]. The results of experimental studies of the crystallization of ice with highmolecular compounds presents there at first. Analysis of the literature confirmed the absence of a complete analogy problem to be solved in such close areas like glaciology, cryobiology, desalination technology and metallurgy. A new method of visualization of the ice structures by introducing the dye particles confirmed the formation of polycrystalline ice hexagonal shape which is divided by intercrystalline space with high molecular compounds. Experimental studies stratified by mechanical separation ice packs and further chemical analysis of the melt allowed to determine the basic mechanisms of diffusion mass transfer during solidification and to receive the diagram of primary distribution of modifiers through the thickness of the ice formed massif at first. Molecular mass, structure of macromolecular chains and the surface activity of the input compounds have an effect on the characteristics of the distribution diagrams. Studies have confirmed the decisive importance of large macromolecules PTFE to ensure uniform distribution of modifiers in the depth of the array and confirmed the hypothesis of an agglomeration of possible impurities on them and their role as an additional «molecular» stage water purification. Keywords: solidification, heat and mass transfer, high molecular compounds, distribution diagram, ice coatings for sports application.

Food additives the use of which is continuously on the increase perform various functions in food technologies and foodstuffs. In ice cream and frozen desserts production stabilizers and emulsifiers are obligatory used as food additives to obtain a given state of consistence and structure. Starch is one of the most used edible thickening agent, also it is widely used for gel formation. The native properties of starch allow obtaining products at given structure. But native starches don’t meet the requirements of food production. To change the starch properties chemical, physical and fermentative methods of modification are used. The use of the physical modification in production of technologically functional starches gives the possibility to keep their native properties. The paper deals with the solution of the problem of the ice cream production without food additives by the use of native starches obtained by thermomechanical processing. The investigations on basis of the technological functionality of native starches as regards to the stabilization of the ice cream structure are cited. Colloidal solutions of “Novation” starches as well as rheological, microstructural, physical and organoleptic indices of ice cream were studied. A reasonability of the use of “Novation” native starches in production of ice cream at mass fat fraction not less than 12% was grounded. Keywords: food additives, native starches, ice cream without food additives, stabilizers.

A system of air distribution through plane nozzles is offered. This system is related to the channel systems that are applied in chambers for meat products cooling after thermal processing. The up position of distributive canals for air supply and removal is foreseen. Among traditionally applied systems the most perfect are the systems at top cooled air supply through round cylindrical and conic nozzles where the air movement in the chamber working zone is organized as a reverse flow. But such systems demand high energy inputs due to high losses of air head in distributive devices. The system of air distribution through plane nozzles is characterized by decrease of energy inputs and more uniform distribution of air. The method of engineering calculation of the system is examined. The method foresees the calculation of the main characteristics of the system, a thermal design and an estimated aerodynamic as well as the calculation of technical and economic indices at air speed change from 0,5 to 2,5 m/s. On the base of the calculation method offered and investigations carried out it was established that the system of air distribution through plane nozzles was characterized by the air speed change in the working zone of the cooling chamber that didn’t exceed 20 % (±10 % of given value) and the temperature change didn’t exceed 2,8 оС (±15 % of given value). These changes show that the system provides uniform conditions of products cooling product quality preservation and reduction of energy inputs. Keywords: system of air distribution in chambers of meat products cooling, plane nozzles, method of calculation of air distribution system, uniform products cooling.