Вестник МГТУ. 2018, №3.

Вестник МГТУ. 2018. Т. 21, № 3. С. 505–512. DOI: 10.21443/1560-9278-2018-21-3-505-512 509 Table 3. Quality indicators of sugar cookies Таблица 3. Показатели качества сахарного печенья Physical and chemical indicators Admissible value in accordance with GOST 24901-2014 Cookies samples Existing technology Technology using cavitation processing obtained emulsion Humidity, % not exceeding 10 % 5.0 5.5 Density of finished products, kg/m 3 – 560 530 Absorptivity, % at least 180 190 210 Strength, kPa – 65 73 Water activity – 0.54 0.49 Evaluation of products after 90 days of storage showed that the organoleptic, physicochemical and microbiological quality indicators of the experimental samples of cookies were practically unchanged and by the end of the storage period, they met the requirements of GOST 24901-2014 and TR TS 021/2011 5 . Conclusions Cavitation impact causes changes in the functional and technological properties of liquid food systems (chemical, technological, physical, organoleptic, etc.), which contributes to achieving a certain technological effect. It has been established that the physicochemical effect of high energies leads not only to a decrease in the entropy of the leading processes and technological systems in general, but also to an increase in production efficiency and quality stabilization of the finished product. Effectiveness of the combined impact of hydrodynamic and acoustic cavitation on the increase of consumer indicators of sugar cookies has been proven. References 1. Shestakov S. D. Basics of the technology of cavitation disintegration : The theory of the cavitation reactor and its applications in the baking industry. M. : EVA-press, 2001. 173 p. 2. Chernykh V. Ya., Lebedev A. V., Boltenko Yu. A. Development of a rheological model of crumb in bakery products // Highly Effective Food Technologies, Methods and Means for their Implementation : collection of reports of the IV International conf., Moscow, 15–16 October 2006, Ch. I. M. : MSUPP Publishing Complex, 2006. P. 60–65. 3. Prokhas'ko L. S., Yarmarkin D. A. Cavitational disintegration of food media in the baking industry // Modern business space: actual problems and perspectives. 2014. N 1. P. 182–184. 4. Yarmarkin D. A., Prokhas'ko L. S., Mazaev A. N., Asenova B. K., Zinina O. V. [et al.]. Cavitational technology in meat production // Young Scientist. 2014. N 8. P. 312–315. 5. Yarmarkin D. A., Prokhas'ko L. S., Mazaev A. N., Asenova B. K., Zalilov R. V. Sonochemical cavitation in meat production // Young Scientist. 2014. N 10. P. 220–223. 6. Krasulya O. N., Bogush V. I., Dolgova O. A., Misharina T. A., Khmelev S. S. The use of sonochemistry in the production of boiled sausages // Meat Industry. 2013. N 7. P. 20–24. 7. Evtushenko A. M., Krasulya O. N., Krashennikova I. G., Kolkin A. V. Features of the boiled sausage structure when using sonochemical technologies // Meat Industry. 2015. N 7. P. 31–33. 8. Popova N. V. Quality assurance of reconstituted milk processing products and intensification of their production based on ultrasonic effects : abstract of dis. ... cand. tech. science : 05.18.15. Kemerovo, 2014. 18 p. 9. Potoroko I. Yu., Kalinina I. V. Influence of electrophysical effect methods on the micro-structure of dispersed medium of cow's milk // Collection of scientific works Sworld. 2010. V. 6, N 4. P. 74–75. 10. Krasulya O. N., Potoroko I. Yu., Kochubey-Litvinenko O., Mukhametdinova A. K. Innovative approaches in technology of dairy products on the basis of the effects of cavitation // Bulletin of the South Ural State University. Series. Food and Biotechnology. 2015. V. 3, N 2. P. 55–63. 11. Promtov M. A. Prospects of application of cavitation technologies for intensification of chemical and technological processes // Bulletin of the Tambov State Technical University. 2008. N 4. P. 861–869. 12. Food technologies of the future and nanotechnology of biopolymers : [monograph] / ed. A. B. Lisitsyn. M. : Diapozon-V. 2015. 304 p. 13. Kapustin S. V., Krasulya O. N. Application of ultrasonic cavitation in food industry // Interactive Science. 2016. N 2. P. 101–103. 5 GOST 24901-2014. Biscuits. General specifications ; TR TS 021/2011 Technical Regulations of the Customs Union. About food safety.