Fat and oil processing industry №6/2014
MARKETS AND BUSINESS
Results of the Work of GC "EFCO" for the 1st Half of 2014
Reward GC "EFCO"
High Quality Products of GC "EFCO"
Intelligent Solutions for the Labeling of Fresh Products
PRIZES AND AWARDS
The First Time in Russia was Awarded the Prize "Innovative Product of the Year"
Award "Healthy Eating"
TECHNOLOGIES AND EQUIPMENT
Fyodorov A.V., Markov V.N., Lisitsin A.N., Chizhik Y.L., Volkov S.M., Fyodorov A.A.Comparative Analysis of Heat and Mass Transfer and Energy Efficiency Systems for Miscella Distillation of Multiple Unit and Single Hull Type
| P. 14-19 | Keyword: heat and mass transfer; miscella; energy efficiency; distillation Abstract: There are two fundamentally different from one another approach to the development of technologies and equipment for oil distillation of mistcell, namely, the creation of multiple unit distillation units and single hull type. Heat- and mass-transfer processes, respectively, are realized in a mutually isolated stills connected in series with the pipeline pumps, or in a single case of the same column of the distiller. In this isolated area structurally combined heat- and mass-transfer processes are arranged one above the other, so that the material flows of material being processed are moved sequentially between zones mainly under influence of gravitational forces. For the purpose of comparison and objectification of the concept of energy efficiency evaluation different from each other virtual physical models distillation units, offered informative criteria for such assessments and general rules to bring these models on an equal footing. Based on the heat balance equation for each of the two virtual physical models distillation units were determined numerical values of the criterion of "relative efficiency" in percentage terms, allowing to establish the existence of fundamental benefits of energy efficiency model. Authors: Fyodorov Alexandr Valentinovich, Doctor of Technical Science Markov Vladimir Nikolaevich, Candidate of Technical Science, Lisitsin Alexandr Nikolaevich, Doctor of Technical Science, Chizhik Yuriy Leontyevich, Doctor of Technical Science, Volkov Sergey Mikhaylovich, Candidate of Chemical Science All-Russian Research Institute of Fats, 10, Chernyakhovskogo St., St. Petersburg, 191119, This email address is being protected from spambots. You need JavaScript enabled to view it. Fyodorov Alexey Alexandrovich St. Petersburg National Research University Information Technologies, Mechanics and Optics "ITMO", 49, Kronverkskiy Pr. St/ Petersburg, 197101 |
Tabakaeva O.V., Tabakaev A.V.Natural Antioxidants to Stabilize the Lipid Oxidation Processes
| P. 20-23 | Keyword: vegetable oil-mixture; oxidation processes; hydrolysis; stabilization; antioxidants Abstract: Vegetable oils with optimized fatty acid composition comprising linseed oil, and also having in its composition liposoluble vitamins, characterized by low storage stability, will undergo oxidation processes which require additional stabilization of hydrolytic and oxidative processes. Preferred is the use of effective non-toxic natural antioxidants. A method for the stabilization of hydrolytic and oxidative processes of individual oils and vegetable oils, mixtures enriched with fat-soluble vitamins, with natural antioxidants - a mixture of mustard oil and wheat germ oil. In the mustard seeds contain a number of thiol antioxidants nature, which do not cause toxic effects in the body, wheat germ oil exhibits antioxidant properties due to its content of tocopherols, carotenoids, octacosanol. To reduce the number of acid and peroxide and enhance security b-carotene individual vegetable oils and mixtures thereof is used 65-70% of a stabilizing mixture of mustard oil and 30-35% of wheat germ oil in an amount of 3-8% by weight. Proved experimentally that the method of stabilization of quality of individual oils and vegetable oils, mixtures thereof, including fat-soluble vitamins and rich can increase the safety of 7,3-14,3% product and does not affect its organoleptic properties. The inventive method for stabilization of quality of the individual oils, vegetable oils and mixtures thereof, including the fat soluble vitamin-enriched (specifically b-carotene), protected by the patent of the Russian Federation for the invention. Authors: Tabakaeva Oksana Vatslavovna, Doctor of Technical Science, Professor Tabakaev Anton Vadimovich Far Eastern Federal University, 8, Svukhanova St., Vladivostok, Primorsky Krai, 692900, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Golodnyak V.A., Demidov I.N., Mazaeva V.S., Sytnik N.S., Petik P.F.Determination of the Chemical Fats Transesterification Catalyst Activity
| P. 24-27 | Keyword: transesterification; catalyst; melting point; atsilglitserolny composition Abstract: This paper proposes a method for determining the activity of the catalyst chemical transesterification of fats (sodium methylate) by comparing the melting temperature of the source and interesterified test substance - palm olein. Melting difference is also confirmed by chromatographic analysis of acyl-glycerol composition of both fats samples. Authors: Golodnyak Vladimir Alexandrovich, Candidate of Technical Science, Demidov Igor Nikolaevich, Doctor of Technical Science, Mazaeva Viktoriya Sergeevna, Sytnik Natalya Sergeevna, Petik Pavel Fyodorovich, Candidate of Technical Science Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukraine, 2A, Pr. Dzyuby, Kharkov, 61019, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RESEARCH RESULTS
Kornen N.N., Lisovaya E.V., Viktorova E.P.Features of the Fatty Acid Composition of Phospholipids and Oils, Contained in Vegetable Lecithins
| P. 28-30 | Keyword: vegetable lecithin, fatty acids, quality assessment, identification Abstract: Shows the results of studying the characteristics of fatty acid composition of phospholipids and oils contained in vegetable lecithins: sunflower, soybean and rapeseed. The data obtained should be considered when developing methods for determining quality and identify plant lecithins by the method of nuclear magnetic relaxation. Authors: Kornen Nikolay Nikolaevich, Candidate of Technical Science, Lisovaya Ekaterina Valeryevna, Candidate of Technical Science, Viktorova Elena Vavlovna, Doctor of Technical Science, Professor 2, Topolinaya Alleya, Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. . |
Akramova R.R., Abdurakhimov S.A., Serkaev K.P., Ataullaev S.N. Effect of Gasoline Hydrocarbons Aromatic Extraction on the Composition of the Extracted Safflower Oil
| P. 31-32 | Keyword: safflower oil; meal; aromatic hydrocarbons; extraction gasoline Abstract: This article describes the changes in the qualitative composition of safflower oil with different contents of aromatic hydrocarbons (benzene, etc.) in an extraction gasoline. Found that the presence of aromatic hydrocarbons in the gasoline extraction of more than 4% by weight of the solvent gives the oil a bitter taste, which further complicates the process of its processing (bleaching, deodorization, etc.). Recommendations to improve the quality of the extraction safflower oil, based on the results of the research. Authors: Akramova R.R., Abdurakhimov S.A., Doctor of Technical Science, Professor, Serkaev K.P., Candidate of Technical Science Tashkent Institute of Chemical Technology, 32, Navoi St., Shaykhontokursky District, Tashkent, 100128, Ataullaev S.N., Candidate of Technical Science, Docent Bukhara Engineering Technology Institute, 74, Elobod St., Bukhara, 705003, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INNOVATIVE PRODUCTS
Morina N.S., Nikolaeva Y.V., Rudyakova M.Y., Nechaev A.P.Development of Fat Emulsion Products Formulations with Biologically Active Components
| P. 33-36 | Keyword: emulsifying fat product; mayonnaise sauce; biologically active substances; spinach Abstract: Purpose - to develop the recipe sauce containing spinach extract as a source of biologically active substances. The paper presents the results of a study of physico-chemical and organoleptic properties of fat emulsion sauces enriched with biologically active substances of the extract of spinach. The technology of the fat emulsion product containing biologically active substances of plant extract. Model samples obtained fat emulsion product which constitute mayonnaise sauce with spinach extract with high organoleptic characteristics and high resistance. The data in the form of sensory analysis and profillogramm results obtained emulsion stability and viscosity. The prospects and applications spinach extract on its base as a source of biologically active substances. Authors: Morina Natalya Sergeevna, Nikolaeva Yuliya Vladimirovna, Rudakova Mariya Yuryevna, Nechaev Alexey Petrovich, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
NUTRITION AND HEALTH
Palm Oil in Baby Food. Scientific Evidence and Experts Opinion
CHRONICLE AND INFORMATION
Agroprodmash-2014
Kaliningrad Cadets Conquered Moscow
LIST OF ARTICLES PUBLISHED IN 2014