Constituent elements of an empirical research paper and the basic requirements that must be observed when working on it are considered. This editorial provides recommendations on how to write an introduction and review of the literature, describes the design of the experimental part of an empirical scientific paper applicable to many journals Web of Science and Scopus.

The article is devoted to decannulation, which is necessary after the tracheostomy. Decannulation is a final surgical procedure. This is the process of the final removal of the tracheostomy tube, after which the patient comes to recovery and restoration to health and strength. Despite the importance of decannulation, there is still no single universal standard and protocol for conducting this procedure, the available literature consists of expert opinions and surveys. Years of experience in hospital (Moscow Regional Research and Clinical Institute named after M.F. Vladimirsky) from 2000 to 2017 allowed us to develop a protocol for the patients, who were conscious and self-breathing, to conduct decannulation. The protocol consists of 3 steps for assessing the patient's condition: 1) assessment the effectiveness of the cough reflex; 2) evaluation of the effectiveness of swallowing; 3) assessment of the effectiveness of the state of the respiratory function. The procedure of decannulation was successfully performed in 256 patients aged 18-78 (144 men and 112 women. An easy-to-use protocol for the preparation of adult patients who are conscious and independent of breathing is proposed for decanulation. After the procedure of decanulation, the patient should be under the supervision of medical staff for the first few days. After stoma closure, it is recommended to monitor patients for 3 months.

Lichen planus (LP) is a chronic relapsing inflammatory skin disease. Despite the fact that a large number of drugs are prescribed for the treatment of LP, some of them lack a clear evidence base, and some of the drugs may not be used in all patients due to problems with the safety profile. The purpose of this study is to analyze approaches to the treatment of patients with LP to help doctors choose the best way to treat such patients. A review of articles on the treatment of LP was carried out using electronic databases of Scopus, Web of Science, Medline, PubMed and elibrary.ru. Topical corticosteroids and calcineurin inhibitors are modern first-line drugs. Unfortunately, there are no large randomized controlled trials to confirm the efficacy, safety, and tolerability of other treatment methods for LP, and many recommendations are based on trials with small sample sizes; they lack of standardized outcome indicators with controlled duration of treatment. It should be noted that in all cases the treatment of patients with lichen planus should be complex and individual. At the same time, it is necessary to pay attention to comorbid diseases of the patient, which often complicate the course of skin disease. The prognosis is usually favorable. The purpose of treatment for patients with lichen planus should be based on a personalized approach to each patient, depending on the severity, form, location and clinical feature.

This paper discusses the possibility of modernizing the production technology of combined packaging polymer materials used for packaging milk and dairy products. Multilayered and combined film materials consist of layers of low-density polyethylene and paper, sometimes combined with layers of aluminum foil or aluminum-metallized paper. Experiments on the possibility of replacing foil or metallized paper with metallized polyethylene should be considered as a promising research trend. Metallized films are cheaper than aluminum foil, and have a number of technological and operational advantages such as less weight, reduce or even eliminate damage to the layers when the material bends or deformations of the package. In addition, replacing the foil with metallized polyethylene increases the level of adhesive interaction between the layers of the combined material. At the same time, the costs of manufacturing this kind of material not only do not increase, but also can even be significantly reduced. Experimental studies and tests of the obtained samples had shown that combined materials based on metallized films have a lower defect rate compared to foiled materials. Experimental studies and tests of the obtained samples had shown that combined materials based on metallized films have a lower defect rate compared to foiled materials. This improves a number of films’ properties -reduces their permeability to gases (for most food products, this indicator is important for oxygen) and water vapor, reduces the number of through holes, while increasing the strength indicators, and reduces the consumption of materials for packaging.

Improving the diet of the population is provided by increasing the biological value of foods of regular consumption. This group of products includes ketchup sauces. The simple production technology and the flexible formulation of ketchups make it possible to create new formulation compositions with the inclusion of biologically active substances, dietary fiber and other ingredients necessary for humans. Previously, the use of industrial pectin samples as structure-forming agents in ketchup was not considered. The presence of pectin functional properties and physiological activity allows us to consider it as an effective means of improving the quality and biological value of ketchups. The analysis of the functional and chemical characteristics of industrial samples of pectin - apple, citrus, beet; determined dosage and method of introducing pectin. A comparative assessment of the effectiveness of using traditional structure-forming agents (starch and guar gum) and pectins of various types in ketchup was carried out. It was found that the type of structure-forming agent significantly affects the organoleptic properties of ketchup, especially its consistency. By the ability to form the structure of ketchup, starch and guar gum were significantly inferior to all pectin samples. When using starch and guar gum in an amount of 0.5 wt.%, The consistency of ketchups was liquid, with a low viscosity of 8.8-10.8 Pa * s. Ketchups with the same amount of pectin were thicker, with a viscosity of 16.6 to 27.3 Pa * s. Among the studied pectin samples, the highest thickening ability is exhibited by beet pectin, highly esterified, and the least - by citrus pectin. It is noted that ketchup containing apple pectin has a specific smack of applesauce. As a result of the work, the most harmonious ratio of organoleptic characteristics, consistency and chemical composition of ketchup was achieved using beet pectin highly esterified. Based on the studies, a ketchup formulation with a pectin builder was developed. The prepared ketchup sample is characterized by high consumer properties and a healing effect.

Currently, the development of healthy nutrition products balanced by vital ingredients is relevant. In particular, for meat products the problem of the biological value of the lipid composition and the minimization of the amount of saturated and trans fats has not yet been solved. In connection with the increasing demand of the population for lactose-free food products, the production of nut milk is increasing and there is a problem of using secondary products of this production - nut pulp. The solution to these problems can be found in the creation of a meat product containing nut pulp additives. The article substantiates the choice of chicken liver as a raw material for creating new meat products. The results of a study of the chemical composition of walnut pulp as a by-product of the processing of walnut into nut milk are presented and the biological value of pulp for using it as an additive in meat products is scientifically substantiated. A comparative characteristic of the physicochemical, functionaltechnological and organoleptic properties of chicken liver-based pastes with the addition of various amounts of nut pulp is given. The control was a paste sample, the recipe of which includes chicken liver, fat pork, butter, onions and carrots. Experiments have shown that the best results for all indicators has a sample containing 20% of walnut pulp. In this sample, the amount of saturated fatty acids was reduced by 30%, and the number of polyunsaturated and monounsaturated fatty acids was increased by 12.8% and 16.5%, respectively, compared with the control sample. When replacing meat raw materials with 20% walnut beet pulp, an improvement in the organoleptic properties of the paste and an increase in the yield of the finished product by 4.8% were observed in comparison with the control sample. A chicken liver paste paste with walnut pulp additives is proposed as an example of a product enriched with protein and unsaturated fatty acids. Practical recommendations are given on the technology for the production of paste of high biological value based on chicken liver.

The presence of microscopic particles of plastic in food is an urgent problem of the modern food industry and one of the main issues of food safety. This is due to the fact that microscopic plastic particles have so far been found in almost all environmental objects, but their effect on the body has not been fully studied. However, there are no clear methods for the determination of such particles, nor methods for cleaning food products from them. In the present work, the presence of nanoparticles of different chemical composition in drinking water and some drinks was determined by the method of Dynamic Laser Light Scattering (DLS). The size of the found micro and nano objects, their distribution by fractions was measured. For this purpose, the “Zetatrac” Laser Nanoparticle Analyzer (USA) was used. The average molecular weight of the detected particles, their average specific surface area and zeta potential are also determined. In some samples, its value is in the region of less than 1 mV, which indicates the tendency of micro objects to coagulate, and in others – more than 10 mV, i.e. here the suspensions are quite stable. Based on the instrumental-specific characteristics, it was suggested that nano and micro particles in drinking water and nano particles in drinking drinks are chemically similar to polymers – polypropylenes and polyethylene tetaphthalate. In some samples of drinking water, nanoparticles were found that are identical in characteristics to both plastic and rust. The content of nano and micro objects in the studied liquid samples was also determined. It ranges from 0.8 to 5 • 10-3%.

The main issue of the food industry is uninterrupted provision of population with good variation of foods, livestock products and feed materials. In this regard it is necessary to increase growing efficiency of legumes which is a protein base of the food industry. Mung bean is annual bean plant, which contains a lot of useful materials. The culture is widespread as a result of globalization, resettlement of people from Asia to Europe and USA and also due to the growing popularity of Asian cuisine. Mung beans is a promising material for foods production. This article focuses on germinating capacity of processed by infrared rays mung bean seeds. Infrared radiation is the most promising method of heat treatment and allows to heat legumes during a short time and hasten awaking process of a germ. Standard cereal main characteristic of which are conformed to specifications of the normative document was used in the research. The infrared treatment of mung bean was realized on heat treatment installation by OOO “MC Start”. The grain was set in one layer under heat blocks. Germination energy and seeding quality were evaluated in laboratory conditions according to standard methodology. Nonequivalence of germination is conditioned by presence of impervious and solid shell and also meteorological and biological factors influence. In addition field germination of mung bean seeds is usually lower than laboratory germination. During infrared treatment germination of legumes was increased. The impact of different modes by infrared treatment on germination process was established. In the result laboratory germination of mung bean significantly increased.

Due to the unique properties, flax seeds arouse our interest as a source of biologically active substances necessary for functional nutrition and maintaining active human health. The seeds are rich in essential polyunsaturated fatty acids, dietary fibre, high-grade protein, polypeptides and lignans, which belong to the class of phytoestrogens that support the most important physiological functions of the human body. The data of the practical usage of flax seeds in food technologies that are aimed at creating healthy food products are scattered in the domestic scientific literature. The purpose of this review is to summarise information published in domestic and foreign literature on the analysis of the functional significance of flax seeds and their practical usage in food products. The data prove the promising qualities and the necessity of the widespread introduction of this crop in food technology. Based on the analysis of the functional significance of flax seeds and the processed products, the practical feasibility of their widespread usage in food technology was investigated. The paper gives brief information about the history of flax and the dynamics of flax seed production in Russia. Based on the analysis of scientific sources, the role of biologically active substances and functional ingredients of flax seeds in reducing the risk and preventing a number of diseases (oncological, cardiovascular, etc.) is shown. The information is based on the results of studies on the introduction of flax seeds into a wide range of products. Flax seeds are used mainly in a whole, crushed form or in the form of flour. In addition to flour and oil, upcoming functional food ingredients are protein and polysaccharide that are the byproducts of flax seed processing. It is shown that flax seeds and the products of the stages of processing are used to increase the nutritional value of baked products; they are useful for flour, confectionery, dairy, meat, and other products including extruded ones. The data on the optimal content of flax seeds and their ingredients in food products are presented. It was shown that their organoleptic and physicochemical properties could be improved. A lot of scientific research of flax seeds is a reasonable confirmation of the need for the widespread introduction of this multifunctional crop in food technology of the 21st century.

The article is devoted to improving the efficiency of the production technology of ground roasted coffee “Arabica” by using automatic volumetric rotary dispensers as automation objects, and creating systems based on them for automatic control of the process of dispensing ground roasted coffee using the Scada system. The article defines the relevance of the topic, and examines the quality indicators of ground coffee of the “Arabica” variety. It is shown that during the dosing process, problems arise with the stability of the supply of ground coffee to the dosing mechanism and the ability to automatically control the resulting arches. Therefore, experimental studies and modeling of the flow of ground coffee from the dispenser hopper using discrete element methods have been carried out. Methods and methods of automatic control of coffee quality indicators using the Scada system have been developed and tested. The results of the analysis of the technological process of dosing ground roasted coffee as an object of control are shown, and the review of existing control systems for the processes of dosing bulk masses is carried out. The result of the research developed a model of process control dispensing of the ground coffee, which allows to study random perturbations of the speed change actuator of the feeder and the rotary valve, and change the properties of ground coffee. The influence of external disturbances on the level of action is studied. The obtained data allowed us to choose as a control criterion the specified productivity of the technological line of the dosing process with restrictions imposed on it on fluctuations in the volume mass of ground coffee in the package. The obtained results of simulation experiments conducted in the MatLab environment using the SCADA system allowed for more accurate stabilization of the ground coffee level under conditions of fluctuations in the properties of ground coffee than under the previously used positional control law. The results of simulation of the process of managing the dosage of ground coffee showed that among the factors listed in the statement of the simulation task, there are several such factors, the variation of which clearly affects the productivity and accuracy of the process of dosing ground coffee. These include: the law of forming a control effect that compensates for changes in the physical and mechanical properties of ground coffee, as well as random disturbances from changes in the speed of the feeder and volumetric dispenser drives. These factors allowed us to study their influence on the level of ground coffee in the hopper. Simulation experiments with various distributions of volume portion of ground coffee is loaded into measuring cups dispenser, allowed to show the promising applications of the SCADA system and use it to provide a more accurate stabilization of the level of ground coffee than using the positional control law in terms of oscillation properties of ground coffee.

Phytomelanin is a unique [M1] component of plant origin, obtained from the husks of sunflower, having photo and radioprotective effects, effectively protecting the skin from the damaging effects of UV rays of different wavelengths. Melanin is found in all living organisms, including plants. Revealed that preparations with melanin prevent ulceration, reduce the number of hemorrhages in the stomach mucosa and prevent a decrease total body weight in stress condition. The presence of melanin in food products and products contributes to their long-term storage. Water extracts stabilized with phytomelanin gives a possibility to obtain healing cosmetics that are fundamentally new in their properties. The search for ways to obtain phytomelanins from plant waste is an actual task facing the scientific community. A collective of researchers has proposed a method for producing water-soluble phytomelanins from sunflower husk, which is an oilseed waste. The main stage of obtaining is alkaline extraction, continuing at a temperature of 120 ° C for 1 h. It is offered to use a solution of caustic soda with various concentration as an extractant. The resulting extract acidified with a solution of hydrochloric acid to a pH of 1.0 to 2.0, separated, neutralized and dried. For the obtained substance confirmed the character of melanoid using qualitative reactions, and the adsorption ability with relation to methylene blue was determined. The best exemplars had activity from 50 to 79 mg / g dry matter. Via a model test system from chicken yolk, the total antioxidant activity was determined, which ranged from 10% to 28%. The resulting substance can be used as a therapeutic drug or biologically active food supplement.