The paper proposes a method for extracting classification rules from an artificial neural network. The method is based on the modification of the artificial neuron, which consists in structuring data stream processed in its information field. In this case, complex multidimensional data is converted into a simpler structure of lower dimension with the possibility of subsequent trivial transformation of the results into a set of fuzzy rules of a certain type. The results of an experimental research of the proposed method are presented with the example of solving a well-known problem of multi-parameter classification. The results obtained confirm the adequacy of the proposed method, which can be used both in independent neural network pattern recognition systems and in decision support systems.

The emergence and spread of coronavirus infection (COVID-19) in the world and on the territory of the Russian Federation has significantly affected all areas of human life. In this regard, in 2020, the world Health Organization decided to declare this infectious disease a pandemic. In this regard, many enterprises were forced to stop working until the normal epidemiological state was stabilized. COVID-19 had a significant impact on the sphere of public catering and restaurant business. However, despite the negative impact, the coronavirus infection has enormously accelerated the formation of a new high-tech FoodNet market and has pushed many companies to invest in promising areas related to it. The definition of the term FoodNet can be given as follows: it is a new high-tech market for food production and consumption. According to retail forecasts, by 2035, the global volume of FoodNet may amount to about 5.9 trillion dollars, while the Russian market share will account for about 4-8 % of this amount. The longer the COVID-19 pandemic lasts, the faster the transition to the market of the future and the introduction of digitali-zation into it. On the one hand, the resulting economic crisis can kill many startups that are not yet able to pay for themselves. On the other hand, global quarantine increases the demand for food delivery services, pre-order food, food delivery, etc.it increases the importance of IT solutions in the field of monitoring and management of agricultural enterprises, as well as the preparation and sale of food, and therefore develops a component of FoodNet, FoodTech direction. FoodTech is the introduction of digital technologies in the field of public catering. The current state of the world, as well as trends and development of IT technologies, lead public catering to an irreversible increase in the volume of digitalization in it. In this regard, the development of FoodTech direction is relevant and important for the development of public catering in Russia. This article examines the current state of integration of FoodTech digital technologies in the sphere of public catering in Russia, as well as its main directions. It is established that in Russia, FoodTech is primarily represented by food delivery services from restaurants, cafes, etc.since this segment is currently the most popular and popular in the world. However, despite this, other areas of FoodTech are also actively developing, for example: a food pre-order system (Take-Away) or food delivery (Online Grocery), as well as various analytical platforms that provide a wide cross-section of guest behavioral Analytics data, such as BigData. Due to the coronovirus infection, the situation in the catering and restaurant business has changed significantly. There is an active integration of digital and IT technologies in this industry, as a result of which new technological solutions are emerging, new startups are emerging, which in the future can not only improve the food and restaurant industry in Russia, but also in the future take a significant share of the world market.

To develop a new active fault-tolerant control strategy for linear control systems and Takagi-Sugeno fuzzy systems.

This paper presents models of gas filtration processes in the form of partial differential equations taking into account the spatial heterogeneity of the filtration properties of the gas, a numerical model using an implicit finite-difference scheme, and the finite volume method is used. Using the obtained models, computer simulator was developed that allows modeling for the two-dimensional case of unsteady gas filtration, taking into account the influence of wells and reservoir heterogeneity.

This article takes examine method's identification the distributed object control system, synthesis system on base frequency property object control, and adaptive adjuster regulator for the distributed object control system, distributed object control. Base problem creation this system that use method's synthesis control system. This method's use distributed structure and made system more formed no more high-quality. This article takes see method realization the distributed proportional-differential regulator use PLC.

The article presents a scientific justification for the relevance of research on the use of goat's milk in the technology of enriched soft cheeses for specialized nutrition.

Novel biotechnological approaches are suggested for the processing of cereal by-products into functional food concentrates: dietary fiber, polyphenols and xylooligosaccharides (XOS). The study shows a complex biotechnology of oat, wheat and rye bran biotransformation into functional ingredients with antioxidant and prebiotic properties.

The paper presents a generalization of data on the classification of functional foods and functional ingredients in their composition, design methods and technologies for the production of functional food products. It is shown that the main factors that form the quality of functional food products are raw materials and production technology. The functional ingredients introduced into the composition have a significant impact on the manifestation of the functional properties and the quality of the product being developed. To date, domestic scientists have proposed a number of methods for modeling recipes, as well as effective methods for creating innovative functional food products.

At present, spray drying is the most common method for producing dry milk products. This method is based on dehydration of the product by evaporation of moisture during spraying in hot air. A two-stage spray drying is the most perfect, in which the product is removed from the chamber with an increased, compared to the norm, mass fraction of moisture (6-8) %, due to which thermoplastic properties are promoted, which contribute to particle agglomeration. At the next stage, the product is dried in a convective vibration dryer in afluidized bed, dried in the form of agglomerates to a mass fraction of moisture (4-5) %. The article presents experimental data on the influence of factors and process conditions of two-stage spray drying of whole milk on the content of free (destabilized) milk fat in dry particles.

Quality control of bulk food products is relevant, because the size and shape of the particles depends on the speed of chemical reactions, the digestibility of the product, etc. Among the optical control methods, reflective and luminescent spectroscopy are promising. These methods are used to evaluate the quality of fruits, fruit and vegetable juices, milk, etc.

The subject of the research was phytocomponents: parsnip root and cumin seeds. The purpose of the work was to theoretically substantiate the applicability of the phytocomponents as functional ingredients in cheese production to give it functional properties, as well as develop a technology and assess its quality. The objects of the research were raw milk, parsnip root, cumin seeds, cheese product prototypes enriched with phytocomponents, and a control sample - Adygeisky soft cheese. During the research, generally accepted (standard and modified) methods and procedures were used to determine the quality indices of cheese products and phytocomponents, i.e. weight fractions of fat, protein, and dry matter and content of dietary fiber, vitamins, and minerals, as well as microbiological points. The results of the study enabled theoretical substantiating and practical proving of the applicability of parsnip root and cumin seeds in the production of soft cheeses without ripening. The method of preliminary preparation and the phytocomponents' amount and technological stage to add them were established; the production modes were optimized; and a technology of a fortified cheese product was developed. Its quality was comprehensively assessed. It was found that in comparison with the control sample, the developed cheese product had higher sensory indices (50 points), a pleasant taste, and spicy aroma of cumin, an original pattern, an increased nutritional value, and bifidogenic properties due to food fibers; the content of all vitamins and minerals increased, new macro- and microelements: silicon, chlorine, cobalt, fluorine, and aluminum - appeared. If implemented, the developed technology will expand the range of cheese products aimed at solving the problem of adequate nutrition for the population. Useful properties of the cheese product can become the basis for a strategy for its promoting in the food market.

The lack of animal protein has led to the need to design recipes for semi-finished products with a long shelf life, including frozen functional fish plants, with the maximum possible involvement of various aquaculture raw materials. This minced fish product belongs to a new generation of industrial food products thathave all the main properties for them: a given taste, food balance, directed physiological effects and an acceptable cost.

Spicy-aromatic plants are an important source of biologically active substances when creating junctional food products. Among them, an important place is occupied by the rhizomes of turmeric Curcuma longa L., from which curcuminoid extract is obtained.

The relevance of obtaining functional feed additives enriched with components of animal or plant origin is justified. The effect of a protein-carbohydrate Supplement and protein hydrolysates obtained from skimmed milk and soy milk on the cultivation of Lb. bifidum in subsurface whey was studied. A new generation of feed additives technology has been developed.

This article discusses a method for wastewater treatment in the dairy industry, based on a combination of biological methods of purification and membrane separation. The theoretical and practical significance of the application of biomembrane technology is substantiated. Methods of waste water treatment are studied taking into account the analysis of the composition of waste water in the dairy industry. The design of a membrane bioreactor is presented, including a denitrifier, an aerotank, and a membrane reservoir. The principle of operation of the installation, as well as its advantages and disadvantages, is described. The characteristics of individual design elements and factors that influence the correct operation of the denitrifier, aeration tank and membranes are presented. The paper demonstrates the scheme of classical aeration and the scheme of membrane separation. Since the correct choice of membranes plays an important role in the implementation of the cleaning process in a membrane tank, the paper presents the characteristics of various types of membranes with their advantages and disadvantages. A comparison of the classical cleaning scheme and the membrane separation scheme is made. As a result, methods were proposed to optimize the design of a membrane bioreactor and biomembrane technology to improve the efficiency of wastewater treatment, such as a zone with attached microflora in the aeration tank, reducing the sludge index, reducing the duration of oxidation in the aeration tank, the use of controlled centrifugal blowers, mass balance control systems. In conclusion, the world market for the use of membrane bioreactors was studied and a conclusion was made about the effectiveness of their application.

Five types of protein precipitate can be obtained in the course of whey and its concentrates separation, which, in turn, are divided into precipitates derived from cheese and curd whey. The main factors affecting the moisture content in the sediment are: structural properties, the magnitude of the centrifugal sealing pressure, separation temperature and compaction time. As shown by studies of sediment samples obtained during the separation of whey and its concentrates, their structural properties are quite similar. The properties of various protein sediments were experimentally determined: the dependence of humidity on sealing pressure, the influence of strain rate on the coefficient of effective viscosity valuation. The data obtained can be used for mathematical modeling of the centrifugal unloading of sediment. An experimental modeling of the sediment behavior on the conical surface of the slurry space was carried out, on the basis of which the limiting angle of inclination of the conical surfaces of the drum (slurry space, plates, etc.) to the horizontal line was determined. This result should also be taken into account for design of the separator drums for whey and its concentrates. The data obtained can be used for special whey separators elements design.

The review concluded that the given monograph is a quite successful attempt to contribute to solving the problems of modern elitology education at a theoretical level. This was facilitated by the fact that the authors have long been working on this issue. The following features of this work are noted: a) an interdisciplinary nature, which necessitated several scientific measurements, and b) an emphasis on pedagogical selection of elites. As a positive aspect of the monograph it is emphasized that when considering almost all issues and problems the authors devoted a significant place to their historical aspects, current state, and prospects for their development. The authors expressed confidence that a close acquaintance with this monograph will contribute to understanding of the history, current status, problems, and prospects of Russian education in general, and elite I top-end education in particular by students, undergraduates and everyone who is interested in this issue.

This article analyzes the existing directions of gastronomic tourism on the Crimean Peninsula. The list of gastronomic locations in Crimea for 2019 is presented. The main problems of the development of gastronomic tourism on the Peninsula are identified.

Russia refers the post-Soviet space to the sphere of its strategic interests. In turn, Turkey is also building up its political and diplomatic presence in the post-Soviet space, presenting itself as a "big brother" or as a strategic partner for the Turkic republics in order to strengthen its position in the region and secure itself the role of a mediator in solving problems and resolving disputed situations, which enhances its role in foreign policy processes and is expressed, among other things, in the export of values and cultural expansion. The potential of the ideological component of Turkey's foreign policy is largely determined by its strategic interests in expanding its influence in the post-Soviet space. The territories of enhanced conjugation of the interests of Russia and Turkey - the countries of the South Caucasus - are singled out and considered separately.

The modern understanding of information security as a category of political science should be determined by the peculiarity of political events that reflect the connection of transformational processes not only through the prism of political power, but also in relation to those political actors whose actions do not fit into the institutional framework of the political process. The term "information security" is a fundamentally broader concept than the common synonym "information security", since information security must be considered at the micro and macro levels. The first is rightly understood as a mechanism for monitoring the balance of equality in society, while the second is the use of information weapons for the purpose of information superiority.

The article actualizes the concept of political unity within the framework of a dialectical understanding of the essence of unity as a process of internal integration of the foundations of political and national security. Within the framework of traditional scientific approaches, the very concept of "unity" can represent a multi-valued functional category of research, which conditionally politicizes almost all the processes taking place in Russia. The types of political and social interaction are identified as the basis for forming the content of political unity in the context of developing national security strategies in Russia. The author presents an overview of the conceptual features of the transformation of categories of political unity within the framework of ongoing socio-economic processes of society that politicize all spheres of life in modern Russia. The conclusion of the article is the substantiation of the content of political unity as a factor of national security, which allows regulating internal political processes in a rather unstable period of accelerating political reforms.

The transition of humanity from the stage of industrial society, where production played a leading role, to the information society of the post-industrial type, where the main role belongs to information, characterized our century as the "information age". Information exchange, information economy, digital cities, and in General the further development of electronic information technologies became a feature of civilizational development. Along with the above, humanity is increasingly concerned about the protection of personal data, the quality of security of critical nuclear and other strategically important facilities, the safety of information about state resources, etc. Consequently, the growth of threats from the information component of political security suggests that a new concept and system for ensuring state security is needed, which is closely related to information security in all its characteristics.

Geopolitical and economic peculiarities of Russian-Polish oil cooperation are considered in the article. A short historical background of energy diplomacy of both countries since the second half of XX century was a context leading to a contemporary state of Russian-Polish oil trade. The author concludes that severance of oil cooperation can result in heavy economic losses for both states. It is very important to Russia to adapt its oil market to stock trades diversifying cooperation with Poland that will finally allow to overcome habitus of mistrust of Poland concerning long-term supply of Russian oil. In its turn, it is not possible for Poland to reject import of Russian oil as other suppliers and oil produced in Poland are not able to provide for the needs of developing Polish economy.

The article examines the significant systemic effect of religious-oriented INGOs on the international political arena as subjects of world politics, since the world political processes in the XXI century increasingly reflect the functioning of international non-governmental organizations of religious orientation (INGOs of religious orientation), which in their communication with secular and religious organizations show the paradox of substitution of the qualities of the functions performed, determined by their institutional nature. It is concluded that the fundamental criteria that should distinguish religious-oriented INGOs from other non-governmental international organizations, such as communicating religious values, strengthening the spiritual ties of parishioners and Churches, recognizing mutual responsibility to each other, are supplemented by religious and political content.

Attention is drawn to the urgent need to search for new sources of substances for the development of innovative food products that can increase the adaptive potential of the organism. Modern man lives and works against a background of high neuro-emotional overload and not always favorable ecology, which stimulates scientists and food manufacturers to search for new sources of substances that can increase the resistance of the human body to the conditions of reality. Recently, microalgae have attracted the attention of the food industry. They have a number of prospects for application in the field of functional food products both in the form of natural biomass (microstructured powders or syrups) and the possibility of obtaining biologically active ingredients from them.

The aim of the research was to study the thermophysical, structural-mechanical and heat exchange parameters of the raffinate, as an object of dehydration, after the extraction of coloring components from the eggplant peel. A feature of the raw materials of the Astrakhan region is that in the region there are enterprises specializing in the processing of vegetable raw materials, in particular eggplants in the production of food products popular in our country - "eggplant caviar". At the same time, implementing this or that technology for obtaining this type of product, about 10 ... 15% of waste from the total amount of raw materials is accumulated at enterprises, in particular, in the form of crushed eggplant peel, which can be a raw material for the production of natural food coloring. It is obvious that the formation of a rational technological flow of the production of natural dyes during the disposal of technology waste, in particular, the raffinate after the extraction of colorants from the eggplant peel, relies on the creation of rational storage conditions, taking into account the mechanism of behavior of anthocyanins from a chemical point of view, and expands the prospects for the production of environmentally friendly and positive natural dyes and by-products affecting human health, which is impossible without a comprehensive study of the characteristics for each process of the technology of these products. According to the principle of additivity, the values of density and heat capacity are found depending on the moisture content of the product, as well as its temperature and thermal conductivity according to the known empirical ratio, taking into account the regularity of their variation. The values of the heat transfer coefficient during drying of the material with convective energy supply were determined by calculation, based on the obtained experimental data. The found values of the complex of parameters affecting the drying process, as well as the patterns of their variation in rational temperature and humidity ranges, are necessary for the rational design of moisture removal and drying equipment.