According to the methodology of the Research Center for Applied Electrodynamics KNRTU them. A.N. Tupolev (Kazan) has developed an economically viable local (point) microwave technology that allows regulating the physiological activity of growing baker's yeast within a few dozen percent of the nominal production level. The optimal processing parameters for EHF EHF baking yeast are experimentally determined. The features of the use of components of electromagnetic technology in the production of baking yeast are considered. A flow chart is presented that can be used in the process of microwave processing. A feasibility study of the proposed version of the introduction of microwave technology in the production of baking yeast, which showed the perspectivity of its application, was carried out. The proposed technology contributes at the same time to improving the environmental and technological efficiency of the biotechnological stages of food production.

Keywords: extremely high frequencies, EHF, microwave technologies, baking yeast, physiological activity, culture medium

According to the methodology of the Research Center for Applied Electrodynamics KNRTU them. A.N. Tupolev (Kazan) has developed an environmentally friendly and economically viable conveyor microwave technology for the decontamination of dry brewer's grains, which allows the storage capacity to be raised to the required production time. This provides the possibility of its further use for the needs of animal husbandry and contributes to the improvement of environmental and technological efficiency of both brewing and livestock production.

Keywords: extremely high frequencies, EHF, microwave technologies, beer pellet, decontamination