The operation of a refrigeration plant on CO2 transcritical cycle with parallel compression and an ejector (system 1) used at a food enterprise was analyzed taking into account the ambient temperature changes during a year. The operation of this plant was compared with the operation of the refrigeration plant consisted of two independent refrigeration plants on R404A, one operating on onestage compression with a single throttling, another - on economizer cycle (system 2). The analysis using the entropic and statistical method [1,2,3] gave the possibility to define and compare the efficiency of 1 and 2 systems. The average values of a really COP during the period under study were defined. These values appeared to be comparable for two systems. An average degree of thermodynamical perfection of system 1 (on R744) was higher by 8.58 % as compared with system 2 (on R404А).

The current classification of refrigerated vehicles for transportation of perishable foods that is specified in “The Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage (ATP) was analyzed. The experimental data obtained showed that not all refrigerated vehicles of A class (according to the ATP current classification) provide the given temperatures in the body. The authors proposed an accurate classification of refrigerated vehicles for interurban transportation taking into account the specific particularities of different product groups as well as requirements for their storage and transportation. The necessity of testing of vehicles and terms of testing were grounded to check the functional possibilities and to define their compliance with one of the classes.

In the course of experimental study, the physical methods of processing meatandvegetable products, known in food technologies, were tested in order to obtain a finished product with low moisture content, close in its nutritional composition to raw materials of animal and vegetable origin. The main technological operation in the production of low moisture products was the low temperature vacuum drying, in which the temperature of the dried object during the whole process (up to the given final moisture content) did not exceed 40 оC. The use of vacuum drying method allows increasing the shelf life of food products and eliminating the negative effects of thermal impact on their vitamin composition. This is highly important for creation of new combined readytoeat products made of vegetable raw materials (fruits and vegetables) with the possible use of proteincontaining raw materials (poultry and fish) to obtain the products of the increased nutritional value for healthy nutrition. The benefits of the combined products being produced using vacuum drying are defined by the natural nutrient composition: trace elements (vitamins and minerals) and macronutrients (proteins, fats, carbohydrates). An important difference between natural and synthetic vitamins is the high degree of their digestibility by the body. In this regard only natural fruits and vegetables without heat treatment are proposed to be used in the new technology.

The article presents the results of the study of biologically active substances (BAS) of chicory salad (endive) and the kinetics of their changes during cold storage. Chicory is a kind of perennial herbaceous plants of the genus chicory (Cichorium) of the family of asters (Asteraceae), which has therapeutic and preventive properties. Currently, various varieties of salad chicory Endivia are grown, which differ in the content of BAS and their resistance to external factors during storage. The aim of the study was to determine the content of reduced and reversible oxidized forms of ascorbic acid and phenolic compounds in various varieties of chicory salad and the kinetics of their changes during storage in a cooled state. The objects of the study selected are domestic varieties of salad chicory Chruzhevo, Elvira and Italian variety Kornetto K56, grown in the experimental areas of the Pavlovsk, experimental station VNIIR N.I. Vavilov. The varieties were stored at t = 3±1 °C. The content of ascorbic acid and phenolic compounds (spectrophotometric method) was determined during the refrigeration storage of chicory salad. Based on the research: biologically active substances were determined and kinetic dependences of changes in the content of ascorbic acid, the sum of phenolic compounds, flavonoids, phenol carboxylic acids, polymeric and condensed compounds were revealed depending on the duration of storage of chicory; the duration of storage at t = 3±1 оC of chicory salad varieties Elvira, Chruzhevoand Cornetto K56, providing maximum preservation of biologically active substances, was determined.

The paper deals with the current problem of the process intensification of cooling of boiledsmoked products. The studies showed that a quick onestage cooling of boiledsmoked pork hams contributed to refrigeration process intensification, improved product safety, provided high quality of a ready product as well as prolonged its shelf life. The nature of hydrolytic and oxidative changes of lipids during storage of smokedboiled hams indicates that when using a quick cooling method and following storage, these changes are less in comparison with a slow cooling method.