A gas phase losses in a sealed closed habited object occur because of periodical connections of lock chambers with the environment as well as owing to the discharge of a gas phase from a dead volume of apparatuses that absorb СО2 breathed out by personnel. The paper presents a comparative analysis of these two reasons of nitrogen losses from the atmosphere of an inhabited sealed closed object. The dependence for the  comparison coefficient of nitrogen losses was obtained; the influence of a relative volume of the lock and the frequency of locking on the coefficient was examined. It was revealed that the losses of the atmosphere components (oxygen, nitrogen) from the closed object might be compared when the gas composition provision system (GCPS) was operating and when the connection with the lock chamber was made. It is necessary to compensate a nitrogen loss to prevent the pressure reduction in the closed sealed volume.

Сryoprotective properties of the liquid and hardened “PRAM” additive allows lowering storage temperatures of meat products from 0 to -4 оС without freezing and prolonging their freshness considerably. This opens the perspective for modernization of refrigeration equipment used for cooling to -3...-4 оС without freezing meat produce during production, warehouse storage, logistics, wholesale and retail realization as well as in a domestic refrigerator.

Production of products at high biological and nutritive value with a prolonged consumption date is an important trend of technology of meatvegetable produce development. The main tendencies of this direction were specified: prognostication of each ingredient behaviour in a multicomponent meatvegetable system of functional properties; development of a quick frozen finished product balanced according to a biological value. Physical and chemical as well as organoleptic and histological researches result in the conclusion that it is promising and rational to replace white bread by linseed flour in receipts of meatvegetable minced products; also the researches confirm the preference of using linseed flour as a structure formation component.