Fat and oil processing industry №5/2012
INDUSTRY NEWS
MARKETS AND BUSINESS
The Russian Market of Sunflower Oils and Fats
TECHNOLOGY AND EQUIPMENT
Begunov A.A., Koval A.A.Analysis of the Circuit Process Control by Mass Balance (for Example, Cottonseed Oil)
| Tags: material balance method; the measurement error; cottonseed oil; seeds; meal. Summaries: Currently, many enterprises in food production control of process parameters is carried out on each transaction, the applicable test equipment is often excessive precision. Material balance method allows you to specify the range or set of controlled process parameters, the lists of raw materials and finished products, permissible limits of accuracy of measurement of process parameters and quality of raw materials and finished products, the list of parameters used in the calculation of the material balance and the requirements for the accuracy of their measurements, and get the data to the technical requirements to measuring and General subject. |
FATS IN NUTRITION
Dubtsova G.N., Dedova I.A. Kusova I.U., Baikov V.G.Application of the Modified Starch in the Production of Deep-Fried Pastry
| Tags: modified starch"; "fagots"; deep frying; palm oil; peroxide value; acid value. Summaries: Pastry, deep-fried, are popular, but they cannot be classified as health foods. Therefore, expanding the range of products, deep-fried with low fat content, is an important task. One method of reducing the fat content is the introduction of modified starch. In accordance with the formulation prepared a fagots control sample with no added starch sticks (control) and experimental samples at 170 °C. 3 %, 5 % and 7 % weight of flour is replaced by modified starch. After frying products carried out their organoleptic evaluation, determined fat content, peroxide and acid value in isolated fat fraction. It has been found that the optimal amount of modified starch addition to "fagots", helps to reduce the fat contentin the products. |
Tyrsin Y.A., Nikolaeva Y.V., Rudakova M.Y., Manuylova M.L., Potkin N.A., Kozlov I.A., Samoilov A.V.Antioxidant stabilization frying fats
| Tags: frying fat; peroxide oxidation of; free radicals; peroxide value; antioxidant; curcumin (E 100). Summaries: During frying in frying fats are hydrolysis, cyclization and polymerization, as well as lipid peroxidation, characterized by changes in the structure of its constituent molecules, a significant increase in peroxide value and the accumulation of free radicals, which cause various diseases until the cancer. The efficiency of the antioxidant curcumin (permitted food additive E100) to stabilize the frying fat during frying. |
THE RESULTS OF RESEARCH
Zaitseva L.V., Nechaev A.P.Polymorphism of fat crystals and the factors influencing this process
| Tags: oil and fat products; technological properties; fat crystals; polymorphism. |
Frolova N.N., Khrabrova N.N.Express method of identification of olive oil
| Tags: olive oil; reaction Belye. Summaries: The problems of methodological support for the identification of olive oils. Developed an express method which involves the identification of olive oils in order to detect fraud olive oil first pressing of pomace olive oil. |
INNOVATION IN MANUFACTURING
Voskanyan O.S., Shaurina O.S.The main aspects of innovation in the production of oil and fat products are safe for consumption
| Tags: morbidity; functional direction; butterfat products. Summaries: The work pays attention to a key moment "Doctrines about food safety" - development and improvement of quality and safety through the increase of the assortment of butterfat products of the functional direction. |
INGREDIENTS FOR A HEALTHY NUTRITION
Perkovets M.V., Shuvaeva A.N.Inulin and oligofructose - functional ingredients for the oil industry
| Tags: morbidity; functional direction; butterfat products. Summaries: |
INDUSTRIAL ECOLOGY
Kashirskaya T.A. Biologics "Living Environment" to Protect the Sewer from Fat
CHRONICLE AND INFORMATION
Fat Products at the Exhibition World Food
Moscow-2012
VII International Dairy
Technology Forum
Public Youth Program for the System HoReCa
SUMMARIES
AUTHORS' ADDRESSES