Voloshchuk G. Elaboration of technology of production of macaroni with pectin and raw materials with containing of pectin.

The dissertation is devoted to elaboration and scientific substantiation of technology of produch of macaroni with pectin and raw materials with containing of pectin ( vegetal powders, berry powders and puree).Technological priperties of additionswere researched in this work as raw materials of macaroni and its influence towards quality and technologi cal processes of manufacture of products of macaroni. Influence of additions with containg of pectin towards colloid pricesses was researched during the making of dough for macaroni products, its capillary and porous structure, rheological properties and forms of connection of the material. Techniligy of manufacture of products of macaromi such as following - "Supovi" ( for soups) and "Desertni" (for deserts) and products with containing of pectin were made and substantiated on the basis of complex of researches. Increasing of the food value, its sorption and radio protective properties were substantiated. On the basis of mathematic modeling m ethods and processes' optimization are developed scientific-justified methods of calcium-fructosat technology improvement of fructose syrup: minimization of lime costs on calcium fructosate precipitation, preliminary concentration of fructose solution up to evaporation by the way of its recirculation on cultivation of calcium fructosate, its usage on clearing effective inexpensive natural sorbents and minimization of fructose losses as a result of thermal decomposition by the way of suggested evaporator installation. Data on efficiency of methods in production are examplitied. Key words: productsof macaroni, pectin, vegetal powders, berry puree, colloid processes, desorption, forms of connection of the moisture, back marc, kinetics of dryn, radio protectors, food value, normative documentation.