The paper analyses the problems occurred at air conditioning in the underground railway. The causes of soil temperature increasing when operating the ventilation systems of underground structures were examined as well. The authors offer the model of calculation of a daily heat accumulation in the soil surrounding a subsurface air duct. The method of calculation of a specific heat flow on the surface of a similar duct for two types of soil typical for Moscow is presented. The model is based on the analytical solution of the problem of nonstationary heat conductivity in the soil at asymmetrical nature of outdoor air temperature change. The model allows calculating not only the heat exchange intensity on the surface of the air duct but also the change of an average temperature as well as an average heat content of soil layers adjacent to the air duct. These changes influence the temperature of the transient flow of supply air, and so, impact considerably the sanitary conditions in the underground railway.

The modern technology of ice cream uses the methods aimed to attain a partial demulsification of the fatty phase, to increase a whipped state, to create a creamy consistence as well as to obtain thermal and shape stability. For this purpose the emulsifiers at low hydrophilic and lipophilic balance are applied. The studies resulted in ascertainment that the effect of stabilization obtained thanks to the fat participating in the structure formation should be taken into account when emulsifiers were not used in ice cream at high fat content. It was shown that ice cream at 12, 15, 18 и 20 % fat content contained 25, 53, 72 и 85 % of structurizing fat correspondingly. The agglomerated fat and fat in a free state are referred to the structurizing fat. The interaction between the mass content of structurizing fat and the thermal stability of the product was established.

Experimental studies have been carried out to determine the effect of the thermal state and various freezing and defrosting conditions on the microstructural changes in the meat of cattle frozen in the steam state and after cooling to identify the method of freezing and predict «thawrigor». It is established that the degree of reduction of sarcomeres can be used as an objective method to predict the occurrence of «rigorthawing» when defrosting meat. Based on the results of production tests, the Commission recommended a method for predicting the occurrence of «thawrigor», based on the histological determination of the length of sarcomeres, for inclusion in the collection of current instructions and shrinkage norms during refrigerati on and storage of meat and meat products.