Fat and oil processing industry №4/2014
MARKETS AND BUSINESS
Awards of the Corporation SOYUZ
Scientific and Practical Forum GC EFCO
Elevator GC EFCO
Restyling of Vegetable Oil Assortment "Nafis"
Basic Chair of GC EFCO at Voronezh State University
Industrial Installations of SELO
CONFERENCE
L.V. Dracheva. Development of the Oil and Fat Industry of Russia
TECHNOLOGIES AND EQUIPMENT
Abdurakhimov A.A., Kadirov Y.K., Serkaev K.P.Miscella Cotton Refining Using Hydration and Electromagnetic Treatment Processes
| Tags: cotton miscella; hydration; refining; electromagnetic treatment; phospholipids Summaries: This article describes the features of the hydration process at cotton miscella refining, using electromagnetic treatment and optimum conditions for its implementation. Authors: Abdurakhimov Akhror Anvarovich, Kadirov Yuldashkhon KadirovichКа, Doctor of Technical Science, Serkaev Kamar Papdaevich, Candidate of Technical Science, Docent Tashkent Chemical and Technology Institute, 32, Navoi St., Tashkent, 100011, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Akramova R.R., Abdurakhimov S.A.Influence of Structure and Composition of Safflower Meal on its Degree of Impregnation with a Hydrocarbon Solvent
| Tags: safflower seeds; shell; granule; porous structure; hydrocarbon solvent Summaries: The paper shows that a change in the structure of safflower oil meal from seashells to the granule due to the increase in porosity increases the intensity of the relative degree of impregnation of the hydrocarbon solvent. It is established that an increase in the content of safflower husk pellet from 5 to 25% in the initial period of impregnation (6 min), the relative power indicator impregnation increases from 0.52 to 0.71 and a final period of 10 minutes, from 0.72 to 0.84. Further increase in the infiltration time of 10 d for 14 min virtually no effect on the achieved values of the relative degree of impregnation safflower granules. Authors: Akramova Rano Ramizitdinovna, Abdurakhimov Saidakbar Abdurakhmanovich, Doctor of Technical Science, Tashkent Chemical and Technology Institute, 32, Navoi St., Tashkent, 100011, This email address is being protected from spambots. You need JavaScript enabled to view it. |
FUNCTIONAL FAT PRODUCTS
Tyrsin Y.A., Kazantseva I.L.Perspective Natural Supplements for Mayonnaise with Functional Properties. Message 2. Green Tea Extract
| Tags: mayonnaise; green tea extract; antioxidants; oxidation processes Summaries: Presents the results of the study of the antioxidant properties of water-soluble plant extract of green tea GUARDIAN ™ Green Tea Extract 20S in technology of mayonnaises. Obtained micrograph of green tea extract, which characterize the structure of the additive. Justified by the amount of green tea extract in the mayonnaise emulsion with the recommended daily intake of vitamin E and bioflavonoids, as well as the value of the "single serving" sauces. The influence of the dosage of the additive on the organoleptic characteristics of mayonnaise and peroxide value of the fat phase of the product. It was established that an extract of green tea in an amount of 0,025-0,25 mass%. in the formulation of mayonnaise effectively slows down the oxidative deterioration of retention of traditional organoleptic characteristics. Peroxide number of the fat phase recovered from the product for the control mayonnaise in 30 days storage at room temperature has increased by 22 times, while samples supplemented with green tea extract - 4-9 times depending on the dose. Increased dosage of green tea extract to 0.5-0.75 mass%. leads to a rapid deterioration of organoleptic properties of the product. In this case, the high antioxidant properties of the additive are stored. Authors: Tyrsin Yuriy Alexandrovich, Doctor of Technical Science, Professor Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. Kazantseva Irina Leonidovna, Candidate of Technical Science, Docent Yuri Gagarin State Technical University of Saratov, Engels Technological Institute (branch), 17, Ploschad Svobody, Engels, 413100, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RESULTS OF THE STUDY
Voronina M.S., Makarova N.V.The Content of Primary and Secondary Oxidation Products in the Fat Stage of White Butter Biscuit
| Tags: fats; biscuit; confectionery; lipid oxidation Summaries: In the article presents the results of the study the degree of oxidation of the fat phase of freshly prepared biscuit, after 5 days of storage in vacuum and an air atmosphere under the influence of humidity, temperature, light, and using the package. Studies were carried out on four indicators: acid, peroxide, anisidine and thiobarbituric indexes. Given recommendations on storage conditions of biscuit semis. Authors: Voronina Marianna Sergeevna, Graduate Student, Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Samara State Technical University 244, Molodogvardeyskaya St., Samara, 443100? This email address is being protected from spambots. You need JavaScript enabled to view it. |
Derevenko V.V., Mirzoev G.K., Kalmanovich S.A. Chemical Characteristics of Watermelon Seeds Astrakhanskiy Variety, Grown in Tajikistan
| Tags: watermelon seeds; proteins amino acid composition; fatty acid lipids; minerals. Summaries: Experimentally determined chemical composition of watermelon seeds Astrakhanskiy variety: the total protein content, amino acid composition, lipid content and fatty acid composition, carbohydrates and minerals. The content of total protein in watermelon seeds variety Astrakhanskiy is about 32% and the lipid content - about 28%. Set the fractional composition of proteins. The data on the chemical composition of the watermelon seeds of variety Astrakhanskiy, which are necessary to justify the processing technology of watermelon seeds. Authors: Derevenko Valentin Vitalyevich, Doctor of Technical Science, Professor; Mirzoev Gulmakhmad Kholovich, Graduate Student; Kalmanovich Svetlana Alexandrovna, Doctor of Technical Science, Professor Tagakov Alexandr Vladimirovich Kuban State University of Technology 2, Moskovskaya St., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INNOVATIVE PRODUCTS
Rodnikova A.A., Kulikovskaya T.S., Sultanovich Y.A., Dukhu T.A. Basic Regularities of Sunflower Oil Reservoir Storage
CHRONICLE AND INFORMATION
Quality Control of Food Products with Innovative Technologies
Modern State of Beef Cattle in the Russian Federation
Mixed Fodders-2014