It is shown that the characteristics of corrosion resistance of metals, as well as a protective coating capacity and effectiveness of the chosen means of protection from the external environment is important to choose the right corrosion performance.
on the basis of the detailed patent search, the directions of the development of technologies and equipment for the extraction of food ingredients for the enrichment of food products and the creation of functional products are examined.
na osnove analiza tekhnicheskikh resheniy, zapatentovannykh v Rossiyskoy Federatsii v 2010-2017 gody, pokazany napravleniya razrabotki izobreteniy dlya proizvodstva pishchevykh produktov bystrogo prigotovleniya.
on the basis of the analysis of technical solutions patented in the Russian Federation in 2010-2017, the areas of development of inventions for the production of instant food products are shown.
on the basis of detailed patent search, trends in the development of technologies and equipment for hydrothermal processing and dehydration of food raw materials in preparation for the production of food products are considered.
to ensure food security in the regions of the North of Russia, it is necessary to take into account the specifics of the territories of these regions, including natural resources and natural and climatic conditions, the availability and prospects for the development of the economy and industry, the potential for implementing investment projects, and the state of the transport infrastructure.
patent studies of the technical level and development trends in the field of technologies and equipment for extraction of functional food ingredients for the production of functional food products have been carried out.
the methodology of research on food security in the North of Russia should take into account the problems of food security in the country, innovative foreign experience, the specific nutrition of the indigenous population, large-scale migration flows, the fact that the population of these territories should be provided not only with the required physical volumes of food, but also with quality food.