Fat and oil processing industry №5/2013
THE TECHNICAL REGULATIONS OF THE CU IN ACTION
Union of Food Producers of the Customs Union
On the Conformity of Products
BUSINESS AND PARTNERSHIP
GC "EFCO" - a Partner of the International Week of Cheese and Butter Manufacturing
The trend of "Clean" Label
INTERNATIONAL COOPERATION
Food Safety of Russia in the WTO
Food Security and the Fight Against Counterfeiting of Food Products
EQUIPMENT OF OIL D'EXTRACTION PRODUCTIONS
Fedorov A.V., Chizhik Y.L., Markov V.N. Intensification of Heat and Mass Transfer and Multicomponent
| Tags: distillation, two-phase flow; heat and mass transfer. Summaries: The problem of increase of overall performance of distillers of oil-extracting production is discussed. Results of pilot studies of hydrodynamic structure of two-phase streams and thermal interaction between a heating wall of a pipe and processed mistselly are shown. The mathematical model of process and algorithm of calculation of warm parameters and a mass exchange in pipes of distillers is presented. Ways of an intensification of process of distillation are offered. |
Two Phase Flow in Pipes Distillers of Oil D'extraction Production
Gorshkov V.Y. The Effectiveness of Granulation Prior to the Extraction of Sunflower Oil Cake
OIL REFINING TECHNOLOGY
Samoilov A.V., Gerasimenko E.O., Stryzhenok A.A., Ptushkin D.S.The Influence of Bleaching Land on the Oxidative Processes in the Refining of Sunflower Oil
| Tags: sunflower oil, adsorption refinery, bleaching earth, oxidation Summaries: The processes of lipid oxidation occurring in the bleaching of sunflower oil. It is established that the chemical composition and size distribution of lands has a Bleaching effect on the process of chemisorption of the primary products of oxidation of oils. In the laboratory, studied the effect of bentonite and earths by the oxidative Processes. |
NEW KINDS OF OILSEEDS
Smertina E.S., Maslennikov E.V., Vershinina A.G.Dismantling of Compoundings and Technology Mayonnaise Sauces Using Unconventional Raw Materials
| Tags: mayonnaise sauces, rice flour, Costaria costata ; stevia. Summaries: Designed range of Mayonnaise Sauces "Aurora" of fat 38% Using stabilizers of different chemical nature (rice flour, CoStar ribbed (Costaria costata), xanthan gum), and a natural sweetener derived from the plant Stevia Rebaudiana. The shelf life of Mayonnaise Sauces at (4 ± 2) °C was 90 days. |
THE RESEARCH RESULTS
Kurzin A.V., Evdokimov A.N., Trifonova A.D.Purification of Tall Oil Fatty Acids
| Tags: tall oil fatty acids; cleaning; sulphurous components. Summaries: A method for purification of tall oil fatty acids, based on the extraction of resin acids and neutral materials. Purified fatty acids may be used in food additives. |
INNOVATIVE FAT PRODUCTS
Duhu T.A., Burlova I.A., Gaydachenko O.A.Functionality and Manufacturability of Margarine "SOLPRO" - a Guarantee of Quality of Confectionery Products
| Tags: margarine, functionality, manufacturability, ductility, melting point, the solid content of triglycerides, confectionery products, cream, puff pastry. |
CHRONICLE AND INFORMATION
Modern Strategies to Work with Retail Chains
Press Briefing on GC "Avis" and its Partners
SUMMARIES