Fat and oil processing industry №4/2013
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
Russian Butter Manufacturers – for a Healthy Lifestyle!
MARKETS AND BUSINESS
Russian Market of Margarine and Specialty Fats
AKOCHURN - Fat of Special Purpose for the Production of Spreads by Knocking Down Method
Packaging of Grated Cheese – Easy! Universality of Equipment - the Success of the Russian Company PiR-PAK
The Jubilee Seminar «EFCO» in Krasnodar Region
Creme Brulee - New Aromatizer to the Marshmallow and Fat Fillings
EMULSION FAT PRODUCTS
Svyatkina L.I., Andrukhova V.J.Consumer Properties of Spreads
| Tags: spread; combined fat products; TRANS-fatty acids; physico-chemical indicators Summaries: Investigated consumer properties of combined fatty products of different composition. Defined physico-chemical parameters for the four random samples. It is shown that the cream-vegetable pattern isolated on the content of trans fatty acids exceeds the permissible limits, the remaining three samples are within normal limits. The calculated values of the mass fraction of total fat and acidity of the studied samples is practically comply with regulatory requirements. |
RAW MATERIALS AND ADDITIVES
Derevenko V.V., Mirzoev G.H., Kalienko E.A.The Strength of the Fruit Shell of Seeds of Watermelon and Melon
| Tags: watermelon seeds; melon seeds; the specific work of breaking. Summaries: The experimentally determined compressive fracture seed mix watermelon and melon in the range of humidity 6,2-31,5 and 5,6-28%, respectively. The equations for calculating the specific destruction of the seed of watermelon and melon. The results are encouraged to use the design of process equipment for crushing the seeds of watermelon and melon. |
Conference «Mixed Feed – 2013»
TECHNOLOGIES AND EQUIPMENT
Yaschenko S.M., Nazarov S.A., Ovsyannikov V.U.Analysis of the Technological Processes at Cryogenic Freeze of Vegetable Oils
| Tags: cryogenic freezing; vegetable oil; analysis; system Summaries: The analysis of the level of integrity of the functioning of the freezing process of vegetable oils, revealed the stability of the subsystems and entropy processes. Found that the reduction of error handling is achieved by thermal processes. |
MANUFACTURE OF COSMETIC PRODUCTION
Emello G.G., Bondarenko J.V., Chernaya N.V. The Surfactants - Base of Hygienic Detergents
| Tags: surfactant specimens; surface-active properties; foam-forming ability; foam stability; hygienic washing-up liquids. Summaries: Studied the surfactants and colloid-chemical properties of the preparations surfactant Genapol LRO, Texapon K12G, TWEEN 20 and TWEEN 80 using a variety of analytical methods. Determine the surface activity, the quantitative characteristics of adsorption, micelle, calculated hydrophilic-lipophilic balance. Studied the foaming ability of surfactant preparations. Defined costs of surfactant preparations to ensure the foaming capacity and stability of foams in accordance with the requirements of STB 1675-2006. |
RESULTS OF RESEARCH
Tirsin Y.A., Yu.A.Al Davud, Samoilov A.V., Nikolaeva Y.V., Rudakova M.Y., Vorontsova M.L.Antioxidant Stabilization of Frying Fats by Natural Compounds - an Extract of Green Tea and Rosemary
| Tags: frying fat; frying; french fries; induction period; green tea extract. Summaries: The physico-chemical changes that occur when frying french fries and deep-fried donuts. The choice of natural antioxidant for oils and fats. Studied the antioxidant activity of green tea extract and rosemary on the device Ransimat-743 in terms of "the time of induction." |
CHRONICLE AND INFORMATION
Joint Meeting of the Working Group of the State Duma
«In Support of Domestic Regional Producer» and Hypermarket Auchan Gagarinskiy
Biotechnology for Food Industry – 2013
Biomass: a Renewable Source of Energy for Industrial Enterprises
ANUGA - 2013
SUMMARIES