Fat and oil processing industry №3/2014
THE MARKETS AND THE BUSINESS
Moscow Seminar GC "EFCO"
Medals of GC "EFCO"
Alan Milton - Board Member of the British Institute
VEGETABLE OILS FOR ICE CREAM
Dracheva L.V. Milk Fat Substitutes in the Production of Ice Cream
INNOVATIONS OF THE TETRA PAK
Optimal Combination of Universality and Effectiveness
RESULTS OF THE STUDY
Kalashnikova L.I., Bykova S.F.Chemical Aspects of the Feed Lipid Composition Changes during Storage in Production
| Tags: secondary raw materials; mill products; lipid complex Summaries: Health protection of farm animals - the main task in solving the problem of lifting domestic livestock and increase its effectiveness. Ensuring high performance of livestock is in direct relation to the organization of full feeding, corresponding to modern ideas about the biological roles of the various feed ingredients, food habits of different groups of animals and the role of feed quality in the prevention of animal diseases. The purpose of the review - to reveal the mechanism of oxidative degradation of lipid feeds, originating in the process of storage and heat treatment, and the factors that determine their resistance to oxidation processes Authors: Kalashnikova Lyudmila Ivanovna, Candidate of Technical Science Kuban State Technological University, 2 Moskovskaya St., Krasnodar, 350072, Bykova Svetlana Fyodorovna, Doctor of Technical Science, Professor All-Russia Scientific-Research Institute of Fats, 17, Filatova St., Krasnodar, 350038 |
Voronina M.S., Makarova N.V.Analysis of the Oxidation State of Fats used in the Manufacturing of Confectionery
| Tags: fat; butter; margarine; confectionery; oxidation. Summaries: Article presents the results studying the degree of of fat oxidation, various nature: vegetable oils and animal, widespread in trading networks in Samara and used for production of of confectionery. The studies were conducted by four indicators: acid, peroxide, and thiobarbituricanizidinov of number's. By these indicators revealed products subjected to the more active oxidation processes first and second degree and content of dialdehydes. Authors: Voronina Marianna Sergeevna, post-graduate student Makarova Nadezda Viktorovna, Dr. chem. Sciences, professor, Samara State Technical University |
TECHNOLOGIES AND EQUIPMENT
Shakhov S.V., Yaschenko S.M., Konstantinov V.E.Conditions of Optimal Allocation of Phosphate Concentrates
| Tags: hydration; vegetable oil; analysis; system Summaries: Given the analysis of the optimal conditions of phosphatidic vegetable oils concentrates allocation. It has been established that the hydration is more effective with freshly prepared oil and to enhance the effect of hydration should be added to water, small amounts of electrolytes. Authors: Shakhov Sergey Vasilyevich, Doctor of Technical Science, Docent Yaschenko Sergey Mikhaylovich, Candidate of Technical Science, Docent Konstantinov Vitaliy Evgenyevich Voronezh State University of Engineering Technology, 19, Pr. Revolyutsii, Voronezh, 394000 |
HEALTHY NUTRITION
Tarasova L.I., Tagieva T.G., Zavadskaya I.M. Dietary Fibers for the Production of Mayonnaise
WASTELESS TECHNOLOGIES
Nikiforova T.A., Ponomarev S.G.Improved Utilization of Secondary Oil Containing Raw Materials of Mill Products
| Tags: secondary raw materials; mill production; lipid complex Summaries: The article presents researches results, relating to the development of scientific and practical bases of rational use of secondary raw materials of mill production Authors: Nikiforova Tamara Alexeevna, Doctor of Technical Science, Professor Ponomarev Sergey Gennadyevich, Candidate of Technical Science, Docent Orenburg State University, 13, Pr. Pobedy, Orenburg, 460018 |
OILS OXIDATION STUDY
Nuritdinov B.S., Rakhimov M.N., Mazhidov K.K.Storage Conditions and Quality Indicators of Cottonseed and Safflower Oils
| Tags: cottonseed and safflower oils; oxidation; storage life Summaries: Work aims to study the stability of cottonseed, soybean and safflower oils during prolonged storage products. Provided stability at different modes of storage of vegetable oils. The main regularities of formation of quality and physico-chemical characteristics of edible vegetable oils. The optimum technological conditions of storage, stabilizing the keeping quality and safety of vegetable oils. Authors: Nuritdinov Bakhodir Salokhiddinovich, Rakhimov Mukhtardzhon Negmatovich, Candidate of Technical Science, Mazhidov Kakhramon Khalimovich, Doctor of Technical Science, Professor Bukhara Technological Institute of Engineering, 15, bldg. 521, Pr. K. Murtazaeva, Bukhara, Uzbekistan, 200100 |
Borisova A.V., Makarova N.V.Primary and Secondary Oxidation Products in New Kinds of Ice Cream
| Tags: ice cream; fruit and vegetable puree; oxidation; peroxide value; anisidine index; thiobarbituric index Summaries: In result of consideration of the influence of fruit and vegetable puree dosage on fat oxidation in ice cream, found that the introduction of fruit puree cream enables it to inhibit oxidation of the fat phase while retaining good organoleptic properties and a high quality product. The degree of inhibition of oxidation of the milk fat in ice cream increases with the concentrations of fruit puree. Ice cream with mashed pepper has lower acid value, peroxide, anisidine and thiobarbituric indexes compared with ice cream containing applesauce. In general, to reduce the oxidation of fat to an acceptable level, it was recommended to make a puree of apples and peppers in an amount of 15%. Authors: Borisova Anna Viktorovna, Graduate Student, Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor Samara State Technical University, 244, Molodogvardeyskaya St., Samara, 443010, |
FUNCTIONAL FAT PRODUCTS
Shaurina O.S., Voskanyan O.S., Lyublinskiy S. L.Enrichment of emulsion of oil and fat sauces, creams bioiodine
| Tags: bioiodine; emulsive butterfatty sauses; iodoshortage Summaries: The article discusses a promising solution of iodoshortage of people in modern Russia. The possibility of enrichment with natural iodine serum protein - bioiodine of emulsive butterfatty sauces -creams of new generation is presented in the work. Authors: Shaurina Olga Sergeevna, Graduate Student; Voskanyan Olga Stanislavovna, Doctor of Technical Science, Professor Moscow State University of Technology and Management named after K.G. Razumovsky, 73, Zemlyanoy Val, Moscow Lyublinskiy Stanislav Lyudvigovich, Candidate of Biological Science OJSC "MOBITEK-M", 6-41, Institut, Borovsk, Kaluga Region, 249010 |
CHRONICLE AND INFORMATION
AgroFarm-2014
Condition of Pig Industry in Russia