Requirements Of GOST Research Articles

СОВЕРШЕНСТВОВАНИЕ РЕЦЕПТУРЫ КИСЛОМОЛОЧНОГО НАПИТКА С ПОВЫШЕННОЙ ПИЩЕВОЙ ЦЕННОСТЬЮ

New advances in science and technology, increased health care costs, changes in food laws affecting the requirements for etiquette and products, an aging population and a growing interest in achieving well-being through functional nutrition are among the factors stimulating interest in functional foods. The growing consumer demand for healthy food has increased the demand for functional products. Currently, a large number of new functional food products are available on the market, while dairy products and beverages represent an important segment. To improve the nutraceutical properties of kefir, an appropriate approach may include enrichment with suitable components that can give the drink special and valuable properties. The research of the fermented milk product was carried out on the basis of the innovative research and testing center for collective use of the Oryol State Agrarian University. The object of the study was a fermented milk drink enriched with the additive "Iodonorm", the control sample was kefir produced in accordance with the requirements of GOST 31454-2012. A sensory evaluation of the drink was carried out; the optimal formulation of the application of the components of the drink was selected. When microcoping experimental samples, microflora typical for these types of beverages was observed, no extraneous microorganisms were detected. Thus, the results obtained indicate the expediency of using the "Iodonorm" additive in the production of fermented milk products. The work was commissioned by the Ministry of Agriculture of Russia at the expense of the federal budget in 2022 "Development of packaging solutions that ensure an increase in the shelf life of the product."

Identification of influential patterns of sulfitation treatment of sugar production thick juice and remelt on the beet sugar quality

It is well known that in order to obtain crystalline sugar of a high quality category (Extra and TS1), it is necessary to ensure the production of concentrated sugar-containing intermediates with the lowest possible color, since it is these intermediates that directly determine the color of the resulting crystalline sugar. Laboratory studies have been carried out on the effect of sulfitation treatment using various reagents, namely, sulfurous anhydride and sodium bisulfite, of concentrated intermediates – thick juice and remelt syrup B+C of sugar production on the quality of beet sugar. It has been established that the sulfitation treatment of concentrated intermediates using sulfur dioxide provides a greater reduction in their color compared to sodium bisulfite – from 996,70 to 830,30 and 857,30 ICUMSA units respectively. It has been established that sulfitation treatment with using various reagents of concentrated intermediates provides a decrease in the color of sugar. So, according to the color index, sugar obtained in laboratory conditions from samples obtained using sulfitation treatment, according to the requirements of GOST 33222-2015, corresponds to category TS1, and obtained from an untreated sample, to category TS2. Thus, in a critical situation, sulfitation treatment can provide sugar with a higher quality category. It has been established that during long-term storage (up to 100 days) of concentrated sugar-containing intermediates, their color increases, however, preliminary sulfitation treatment using sulfur dioxide provides the smallest increase in color during storage, compared with treatment with sodium bisulfite. The increase in color after 100 days of storage relative to the initial values was 18,46 and 36,26%, respectively.

The method of sensory evaluation of cooked sausage using a reference profile

The use of a food profile-descriptors method is promising for the sensory evaluation of specialized products with defined composition and standardized nutritional value. More than 100 enterprises in the Russian Federation produce the sausage for children’s nutrition (i.e. “For babies”) in accordance with GOST 31498-2012 requirements, whose sausage differs in sensory parameters from enterprise to enterprise. The aim of the work is to create a reference sensory profile of the cooked sausage for children’s nutrition. We used 5 samples of cooked sausages for children’s nutrition as an objects of research. These sausages were produced in accordance with GOST 31498-2018 in various regions of the Russian Federation. The samples were exposed to sensory (organoleptic) evaluation according to the method of scoring (GOST 9959-2015) and the profiling method. The descriptors dictionary was developed in accordance with the requirements of GOST 33609-2015. In order to assess the intensity of descriptors, a 10-point linear structured scale was used. Using the dictionary of descriptors, a reference sensory profile of the cooked sausage for children’s nutrition was developed. The developed reference profile contains a set of key descriptive parameters and characteristics that represent the referenced sensory properties of the food product and their intensity. The profile included 21 descriptors, for each of which a range of permissible deviations in intensity was defined. These measures enable to objectify the results of sausages evaluation and, comparing their sensory parameters, to improve the sensory properties of the food.

Reduction in resources consumption when producing agar from the Far-Eastern ahnfeltia

In the article, the technological solutions and new equipment providing the rational use of energy and raw material in the technological cycle of agar obtainment are presented. It was demonstrated that the storm drains of the Far-Eastern ahnfeltia in case of timely procurement are the high-quality raw material. The functional diagram of the agar production technology using the thermal treatment is presented. The method of raw material preparation and processing with open steam before extraction proposed in the paper increases the productiveness of equipment, percent of agar yield and quality of the final product. The developed original crushing machine allows us to accomplish the classification of the agar powder coincidently with grinding the agar chipping. In its characteristics, the produced agar satisfies the requirements of GOST and world analogues.

Development of a composition of functional plant raw materials for the prevention of diseases associated with potassium deficiency

The article presents the results of research on the development of a composition of functional plant raw materials designed to enrich various groups of foodstuffs for the prevention of diseases associated with potassium deficiency in the human body. Potassium deficiency or hypokalemia is one of the most frequent forms of electrolyte imbalance accompanied by severe organ and system disorders. Potassium deficiency occurs for a variety of reasons, but recently, according to numerous sources, there is a high frequency of hypokalemia in patients with coronavirus infection. Improvement of the availability of this macronutrient can be achieved primarily by increasing its intake into the body through specialized food products. As a natural source of potassium in the products of functional purpose it is advisable to use compositions of wild plant raw materials, the chemical composition of which contains a significant amount of potassium. Experimentally we have established such types of plant raw materials: common oregano (lat. Oríganum vulgáre, grass), black currant (lat. Ríbes nígrum, leaves), small bramble (lat. Lémna mínor, leaves), common blueberry (lat. Vaccinium myrtillus L, leaves), common thyme (lat. Thimus serpyllum L, grass). Designing the composition of the phytocomposition was carried out by the method of planning experiments for the composition of mixtures. By using the procedure Plan for surfaces and mixtures with the constraints of the module Planning experiments package STATISTICA 10 was generated plan of experiments, studies were conducted to determine the quantitative content of potassium in the experimental samples, carried out mathematical processing of the results obtained scientifically validated optimal component composition of the composition of plant raw materials, in which the potassium content is - 1072.8 mg/100 g (33.53% of the recommended daily intake), which meets the requirements of GOST P 52349-2005 and confirmed

Modern technologies in the formation of quality and consumer properties of flour confectionery

The consumer preferences in the city of Irkutsk regarding flour confectionery products have been identified. When choosing cookies, the majority of respondents start from the product composition and price. Based on organoleptic and physico-chemical analysis, it was found that the studied samples of oatmeal cookies meet the requirements of GOST 24901-2014. However, the regulatory framework for solving the problem of identifying the ingredients declared in the recipe is lagging behind. A formulation for a new flour confectionery product has been developed. It is a butter chocolate sandwich cookie with a layer of marshmallows and a filling of strawberry jam. The new cookie type can compete with analogues due to a lower energy value and useful properties.

Exponential smoothing of dynamic series liquefaction number of corn starch mixture

The most important statistical indicators of the time series are the absolute chain and basic growth, chain and basic growth rates, growth rates, etc., which describe the current state of the process without making a forecast. The classical approach to forecasting series is based on the choice of a suitable theoretical model of the trend with unknown parameters, followed by its modeling. The applicability of the exponential smoothing method to the investigated dynamic series lies in the possibility of predicting a non-stationary time series, in which the weight of the series member decreases exponentially and practically does not have any effect on the value of the exponential average, which replaces the observed value of the series. The aim of the work was to carry out exponential smoothing of the dynamic series of the liquefaction number of the corn starch mixture. In this case, the study presents a sequence of observations of the index of liquefaction, ordered depending on the increase in the dosage of amylopectin corn starch in the corn starch mixture. The liquefaction number for corn starch mixture consisting of fine corn flour (GOST 14176) and corn amylopectin starch (GOST 32159) in the ratio: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90, 0:100 were received by calculation. Exponential smoothing of the dynamic series of the liquefaction number of corn starch mixture makes it possible to obtain a reliable forecast of the dynamics of the quality indicator at the liquefaction process in the specified interval. The standard errors of the predicted values of the liquefaction number of corn starch mixture at a dosage of amylopectin corn starch in a mixture from 0% to 35.0 % inclusive are within the convergence requirements of GOST 30498 (ISO 3093) for measurement results. A stable growth in the dynamics of the number of liquefaction of corn starch mixture is provided when replacing corn flour with amylopectin corn starch in an amount of not more than 35.0 %.

Electricity quality problems investigation in networks with a voltage of 0,4 kV

THE PURPOSE. Consider the issues of electricity quality in power supply systems and the results obtained by the authors of the article when monitoring the electrical energy quality in urban electrical networks with a voltage of 0.4 kV. The results of these measurements indicate that at some facilities there are violations of the electricity quality in almost all indicators. Therefore, to ensure proper quality, it is necessary to develop comprehensive measures to maintain power quality indicators within the established limits.METHODS. When solving the problem, methods of comparison and analysis of experimental data were used. RESULTS. We indicate the main problems which inevitably arise when the quality of electrical energy decreases. Present the causes of the electricity low quality. It is shown that in this case there is a violation of the various electrical receivers operation.CONCLUSION. We indicate that earlier investigations of the electrical energy quality mainly considered power supply systems and power receivers of industrial enterprises. We present the examples of poor electricity quality, including in the event of voltage fluctuations. Therefore, when developing measures to maintain the electricity quality within acceptable limits in urban electrical networks, monitoring of electricity quality indicators should be carried out. Only on the basis of its results it is necessary to develop a set of measures to improve the electricity quality. This approach is also expedient because the electricity consumers can potentially order monitoring of the electric energy quality to specialized organizations and, in case of non-compliance with the requirements of GOST 32144-2013, file lawsuits against power supply organizations about violations of the electricity quality with great chances of satisfying them.

Substantiation of Rational Parameters of the Dehumidifier of the Air Flow of an Energy-saving Drying Plant

A technique for studying the rational modes of operation of Peltier elements is presented. Specific recommendations are given for bringing the moisture content of biologically active bee products to the requirements of GOST by means of a special dehumidifier made on the basis of Peltier elements in the process of drying with hot air.

Протеиновая, энергетическая и минеральная питательность корма при разных технологических системах ведения пастбищ

The results of studies substantiating the possibility of maintaining the high quality of pasture forage during the 46-year use of grass stands are presented. The quality of the feed was assessed by protein and energy nutrition, as well as by the content of mineral elements in different technological systems of pasture management (technogenic — without fertilizers, integrated — against the background of P45K90, technogenic-mineral — against the backgrounds of N60–180P45K90–120, technogenic-organic — 10 and 20 tons of manure/ha once every 4 years). Experimental data were obtained on the quality of the feed in accordance with the technical requirements of GOST R 57482-2017 "Pasture feed", the indicators of which varied significantly depending on the pasture management system and different levels of fertilizer. The influence of weather conditions on the protein nutritional value of pasture forage by the cycles of use of herbage is substantiated using the example of 2016, which is characterized by a dry growing season.

Ademetionine treatment cost analysis of patients with intrahepatic cholestasis and non-alcoholic fatty disease

Relevance . Ademetionine is a hepatoprotective drug, is included in the draft Russian clinical guidelines for the diagnosis and treatment of non-alcoholic fatty liver disease (NAFLD) and in the clinical guidelines for treating intrahepatic cholestasis (ITH), the cost analysis of treating patients with ITH and NAFLD is topical. Aim . The cost analysis of treatment with ademetionine for ITH and NAFLD in the Russian Federation. Methods . This clinical and economic analysis was conducted in accordance with the requirements of GOST R 57525–2017 and the methodological recommendations of the Center for Expertise and Quality Control of Medical Care. At the first stage, to determine the structure and number of costs, a review of legal acts and publications on the pharmacoeconomic analysis of clinical situations and drugs of interest in the e-Library and ConsultantPlus databases was carried out. The source of prices for medical services was the tariffs of the compulsory medical insurance system and data from the tariff agreement in Moscow within the framework of the compulsory medical insurance system, and in the absence of tariffs, the prices for paid medical services. Prices for drugs were obtained from an open source — the Russian Pharmaceutical Portal (Pharmindex.rf). In the absence of data on the cost structure, a survey of physicians conducted through a questionnaire. Results . Because of the literature review, 34 publications were found in the e-Library database on the use of ademetionine in NAFLD and ITH. Additionally, outside the scope of the literature review, a study was found in 2011, which provides a comparative clinical and economic analysis of the use of ademetionine (Heptral®) and essential phospholipids (Essentiale) in alcoholic liver damage and in infectious hepatitis. A review of legal acts in the ConsultantPlus database initially identified 93 documents, of which 25 turned out to be irrelevant to the current purpose of the study, that is, they didn’t allow analyzing the costs of ademetionine therapy. Of the 20 identified standards of medical care, only 2 are devoted to diseases of the liver and biliary tract. Because of the analysis, it was revealed that the cost per case of NAFLD treatment in a round-the-clock hospital amounted to 24.6 thousand rubles; in a day hospital, the cost per case of both NAFLD and ITH in adults amounted to 19.8 thousand rubles each. The average total cost of treating one patient during the year on an outpatient basis for NAFLD amounted to 65.3 thousand rubles, of which only 14.3 thousand rubles. covered by the compulsory medical insurance system, 16.9 thousand rubles outside the compulsory medical insurance system and 34.1 thousand rubles — drug costs. The average total costs for treating one patient during the year on an outpatient basis from ITH amounted to 65.4 thousand rubles, of which 23.9 thousand rubles. covered by the compulsory medical insurance system, 17.6 thousand rubles outside the compulsory medical insurance system and 23.9 thousand rubles — drug costs. Conclusion . Because of the study, the average costs for treating patients with NAFLD and ITH were calculated, which can later be used to conduct other types of pharmacoeconomic analysis.

Promising winter durum wheat varieties and their seed production

The main task of agricultural producers has always been and still remains to obtain high and stable yields, which can be provided by new developed varieties, which are the main reserve for increasing grain production. The current paper has presented the study results of the work in 2018–2021, namely, the development of promising varieties and the main features of seed production. The purpose of the study was to estimate promising winter durum wheat varieties according to the main economic and biological traits and properties, quality indicators of grain and pasta, and seed production features. The studied varieties were able to give consistently high yields (from 5.56 to 12.67 t/ha), combining the main economic and biological traits (drought resistance, frost resistance, resistance to major diseases and lodging) and quality indicators of grain and pasta. The study of the physicochemical properties of grain showed that the winter durum wheat varieties met the requirements of GOST 9353-2016 and belonged to the 1–2 quality classes, which was quite enough to produce good pasta and cereal. The pasta color of the varieties ‘Yakhont’, ‘Yantarina’, ‘Uslada’ was yellow (4.3–4.6 points); it was creamy in the variety ‘Yubilyarka’ (3.5 points); the content of carotenoids varied from 507 µg/% (the variety ‘Yubilyarka’) to 610 µg/% (the variety ‘Uslada’). In order to preserve and maintain the main features and properties characteristic for each variety, their seed production is being currently carried out with a comprehensive estimation of both phenotypic (approbation) traits and genotypic ones using protein markers. The varieties ‘Yakhont’, ‘Yubilyarka’, ‘Yantarina’ and ‘Uslada’ have clearly distinguishable spectra of gliadins 3.2.3T2, 13.2T+6T.3.T1, 5.2.4T1 and 13X.4T.3.2, which makes it possible to control their varietal purity at all stages of seed production.

Development and experimental testing of the technology for producing deformed bars of D16(T) alloy from continuously cast billets of small diameter with low elongation ratios

The article describes the development and pilot-scale testing of the technology for producing bars of the D16(T) aluminum alloy by radial-shear rolling from continuously cast billets with a diameter of 72 mm in several passes. The actual dimensions of rolled bars were within the ±0.16 mm tolerance for all bar diameters, which significantly surpasses the GOST 21488-97 requirements. According to the results of tensile tests, the values of ultimate strength, conventional yield strength, relative elongation and relative reduction were determined. Ultimate strength and relative elongation requirements specified by regulatory documents for the D16(T) alloy were met with a total elongation ratio of more than 4.2. In terms of plastic properties, the obtained bars surpass the GOST requirements by 2.1–2.5 times in the entire range of elongation ratios investigated starting from 2.07. At the same time, there is an increase in the relative elongation by 5.7–6.8 times in comparison with the initial cast state. The microstructure and morphology analysis conducted for secondary phases showed that with a decrease in the bar diameter (with an increase in the total elongation ratio), the average particle size of the α(AlFeMnSi) phase insoluble in the aluminum matrix decreases, which is a consequence of deformation processes developed during rolling. Additional grinding of inclusions during deformation processing can significantly reduce the possible negative effect of the insoluble phase on the mechanical properties of resulting bars, in particular on the plasticity properties. The microstructure analysis showed that bars after rolling and heat treatment are free from cracks, looseness, delamination, and other defects and meet the requirements of GOST 21488-97.

Использование пищевых субпродуктов и немясного ингредиента в технологии производства рубленых мясосодержащих полуфабрикатов

Aim. Expanding the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content in the middle price segment of the consumer market. Materials and Methods. Raw materials were used: beef, chilled categories (GOST 34120-2017), pork, semi-fat and fatty (GOST 31476-2012), beef liver and beef heart (GOST 32244-2013), Persian lentils (TU10.61.32-003-99621687-2017), onion (GOST 34306-2017), salt (GOST R 51574-2018), ground black pepper (GOST 29050-91). The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. Sampling and organoleptic research methods in accordance with the requirements of GOST 7269-2015. The determination of organoleptic parameters was carried out according to the requirements of GOST 9959-2015. The mass fraction of fat was determined according to GOST 23042-2015, the mass fraction of protein – according to GOST 25011-2017, amino acid composition – according to GOST 34132-2017. The moisture content was determined according to GOST 9793-2016. Results. The formulation and technological scheme of the chopped meat-containing semi-finished product of a high degree of readiness have been developed. Conclusion. The created product expands the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content.

Yield and quality of cheese from milk of cows of different genotypes by halloumi technology

The purpose of the research was to carry out a comparative assessment of the quality of grilled cheese (halloumi) obtained from the milk of cows of three genotypes. The cheese was prepared according to the Cypriot halloumi technology, but instead of sheep or goat milk, they used cattle milk. The milk of red-mottled cows differed from the milk of other breeds with a higher content of skimmed milk solids, protein and fat. Grilled cheese made from milk of cows of all genotypes, manufactured using hallumi technology, meets the requirements of GOST R 52686-2006 and is bold (Simmental cows) or fat (black-mottled and red-mottled breeds). Grilled cheese made using hallumi technology from the milk of red-mottled cows has an average moisture content, an average density, a higher yield and is more saturated with lactic acid than cheese from the milk of Simmental and black-mottled breeds. Halloumi grilled cheese made from milk of cows of all three genotypes is suitable for roasting within 6 days from the date of production.

Исследование качества молочного сырья, полученного в условиях роботизированного доения

Aim. Evaluate the qualitative composition and technological properties of raw milk intended for the production of safe dairy products. Materials and Methods. For researches there was used raw cow's milk which was received from cows of agricultural enterprise "Donskoe", LLC. Sampling and preparation of samples for laboratory researches were carried out according to the unified technique in accordance with the requirements of GOST 13928-84. Following indicators were determined in raw milk: mass fraction of fat – according to GOST 5867-9 requirements; mass fraction of protein – according to GOST 25179-2014 requirements; determination of acidity was conducted according to GOST P 54669-2011; organoleptic evaluation of milk – according to GOST 31449-2013; determination of microbiological and hygienic indicators – according to GOST P 56145-2014. Results. In the course of the experiment it was determined that the number of cattle of agricultural enterprise "Donskoe", LLC, from 2014 to 2021 increased by 3.52 times, and milk yields – by 4.25 times. In all periods of the year the mass fraction of protein and fat in milk was within the norm, the most fatty milk was produced in autumn-winter period, and in spring-summer period the milk was the most protein-rich. When determining the acidity, an average milk sample was taken for each month. The obtained results indicate that the acidity of milk was within normal range. In the study of raw milk, microbiological and hygienic parameters were normal, which corresponds to the requirements of normative and technical documentation. Conclusion. The results of the research indicate that the milk corresponds all requirements and is a safe raw material for the production of dairy products, and the study of physical, chemical and organoleptic parameters determined of its high quality. Thus, the milk obtained by the complex is a quality raw material for the production of safe food products.

IMPROVING THE QUALITY AND REDUCING THE ENERGY INTENSITY OF SHARPENING FLAT WOOD-CUTTING KNIVES

The quality of sharpening of flat wood-cutting knives in a certain way affects the quality of the parts obtained. The sharpening process is carried out by a grinding carriage performing a rectilinear reciprocating motion relative to a fixed knife. When the massive carriage is reversed, free oscillations (transients) occur, whichleads to a violation of the straightness of the cutting edge of the knife, limited by the requirements of GOST. Reducing the vibration activity of the process and achieving the required quality of knife sharpening provides a constructive solution for reversing the movement, in which the reverse is performed by a lightweight node-a base table with a knife fixed to it, and a massive sharpening carriage is stationary.

Оценка содержания соли в томатной пасте

The salt content was determined in 14 samples of imported and locally produced tomato paste. It was found that the salt concentration in various types of paste is in the range of 0,4 to 1,5 g/100 g, and the average is 0,86 g/100 g or 0,86%. The latter slightly exceeds the standard of 0.7% set by GOST 3343-2017 (use of salt in the production of concentrated tomato products is not allowed). But, since the average daily per capita consumption of tomato paste is only 2,5 grams, this product does not make a significant contribution (0,22%) to the total amount of salt consumed by population. Obviously, there is no need to offer any salt reduction measure for tomato paste: it would be enough to follow the requirements of GOST, in order to avoid a very small, but still excessive portion of salt, entering the body through this industrially processed food.

Development of biostable lubricant composition of М-12ВБ motor oil for marine diesel engines

The paper is dedicated to the development of biostable lubricant composition of М-12ВБ motor oil on domestic raw, foreign additives, additive packages, as well as multi-function additives of AKI series obtained as a result of condensation of calcium salts with alkylphenol, formaldehyde with vari-ous amines. During development of up-to-date lubrication compositions the additives of polymethacry-late of Viscoplex-8-450; -4-550; 2-670; 1-810 seies of German Evonik have been used and the results of studies their mechanical and chemical destruction presented. For the specification of biological stability of new lubrication compositions a-aril-b-nitroeten, a-furil-b-nitroeten and their hallogen derivatives have been used. It was defined that adding biocides do not negatively effect the changes of antioxidizing, anticorrosion, antiwear, lubricating and other significant operation properties and characteristics of the oils. Biostable composition of M-12BБ motor oil for marine and stationary diesels meeting all GOST requirements has been developed.

Financial and accounting support of marketing strategies for energy efficiency of coal mines

Purpose. Identification of the approaches to improve financial and accounting support of marketing strategies as a subsystem of energy management of coal mines. Methodology. Methods are to formalize theoretically energy management of coal mines based upon GOST and ISO requirements; generalize empirically electricity costs relying upon decade management reporting of fifteen mines in Donetsk coal field; formulate them consistently on the basis of price indices of industrial product manufacturers in the field of electric supply; and evaluate efficiency of energy management of coal mines while calculating their individual and sectoral potential, ranking of specific expenditures for electrical power as well as relative potential of energy efficiency. Findings. External and internal factors, influencing energy efficiency of coal mines, have been systemized. Requirements for such tools improving energy efficiency as energy management, energy marketing, energy accounting, energy analysis, energy audit, and energy-and financial planning have been generalized. Methodological approaches to identify individual and sectoral potential of energy efficiency of coal mines have been developed and implemented; their level and variability have been evaluated quantitatively. Originality. System approach is applied to classify energy audit of coal mines in terms of the following criteria: functioning phases of the audited entities; nature; scope of the audited entities; auditing methods; class of the involved problems; and auditing entities. Casual connections between individual ranking of energy efficiency and individual potential energy efficiency of coal mines have been determined; and dependence function of overall rankings of coal mines and sectoral potentials of their energy efficiency potentials has been formalized. Dynamic approach to identify subjects of financial and accounting support of marketing strategies of coal mines is applied in the form of energy efficiency potential progress. Practical value. Recommendations concerning the development of the basic program document on the energy management of coal mines have been substantiated in the form of Order for energy policy to identify the key energy efficiency indices as well as responsibility for their achievement. Details for such its sections as Energy accounting, analysis, and audit, Marketing support of energy policy, and Financial and investment support of energy policy have been proposed.