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Rambler's Top100

Fat and oil processing industry №2/2015

MARKETS AND BUSINESS

Gold Medals of GC "EFCO"

Seminars of GC "EFCO"

Innovative Solutions of Tetra Pak Company

QUALITY AND SAFETY

Begunov A.A., Abugov M.B.Calibration and Verification of Measuring Instruments

P. 9-13 Keyword: Calibration, calibration, measuring tools, technical equipment, criteria, monitoring, oversight, analysis, composition, strobe, costs, technical inspections.
Abstract: Discusses the legal framework and criteria for the applicability of the calibration of measuring instruments as an alternative to checking means of measurements.
Shown that this procedure is a very important source of economic and social economy enterprises. Provide specific practical examples of unreasonable demands to submit to the test devices are to be so either because they did not relate to measuring instruments, or used for any other purpose. The recommendations on the Organization of the calibration in the company. It is emphasized that its implementation is the responsibility of the enterprise (user). Only 75-80 % of the company is subject to verification.
It deals with practical situation in the food industry when measuring tools do not need to check and calibrate enough.
Practice shows that the food companies on average check is actually only the fourth-fifth part of the instrument's measuring instruments. Therefore, enterprises have significant economic costs, largely unfounded. There are two reasons: poor knowledge of criteria for distinction between, first, between the checking of calibration and, secondly, between the means of measurement, test tools and assistive devices. It is promoted and assertiveness of local government inspectors insist on checking, Rosstandart practically everything.
It should be noted that according to the law, the calibration is not required, and acceptable conduct. At the same time, in order to improve the quality and reliability of measurement information obtained by means of measurements that are not subject to verification, we recommend that you enter the calibration in the company as an alternative to mandatory testing, that is set by the company, that all measuring tools according to their appointments are subject to a verification or calibration required.
Many widely used in the country of import, the so-called smart devices have built-in programs for constant adjustments at the time of measurement or measurement standards, which periodically replaces the manufacturer itself. The calibration interval is equal to term of service, and the manufacturer calibration is not possible.
Authors: Begunov Alexandr Andreevich, Doctor of Technical Science, Professor
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.
Abugov Mikhail Borisovich
St. Petersburg National Research Center for Information Technologies, Mechanics and Optics
This email address is being protected from spambots. You need JavaScript enabled to view it.



Burova T.E., Rachevskaya O.E.Calibration and Verification of Measuring Instruments

P. 14-17 Keyword: egg-butter sauce; freezing; physico-chemical, organoleptic characteristics; sauce "Gollandsky"; safety management system
Abstract: The article deals with the formulation of the Dutch egg oil whey based freezer-quality sauce. Traditional recipe has been changed: whey has been used instead of broth and sauteed wheat flour has been changed for rice one. These changes have been made to simplify sauce-making technology and to make it cheaper.
Ready-made sauce has been homogenized, container packed and frozen at 18 °С. The sauce has been subjected to frozen storage of 75 days with the interval of 15 days. Organoleptical, physicochemical (pH; moisture, fat and salt content, lactic acid level, peroxide value, viscosity, density) and microbiological (quantity of mesophilic aerobic and facultative aerobic microorganisms, pathogen bacterial count including coliform bacteria, salmonella, staphylococci, moulds and yeasts) indicators have been analyzed.
The experimental results confirm safe keeping quality during shelf life. The absence of separation proves system stability during freezing and frozen storage. Physicochemical characteristics changes within experimental error limits. Microbiological indicators of frozen storage also meet the standards that prove its safety.
The management system for food product safety exemplified by Dutch sauce has been proposed
Authors: Burova Tatyana Evgenyevna, Candidate of Technical Science, Docent
St. Petersburg State University of Trade and Economics,
50, Novorossiyskaya St., St. Petersburg, This email address is being protected from spambots. You need JavaScript enabled to view it.
Rachevskaya Olesya Evgenyevna
JSC "Mon Delis Rus"
This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGIES AND EQUIPMENT

Korchemkin A.A. Self-Cleaning Plunger Filter

EMULSION FAT PRODUCTS

Tereschuk L.V., Starovoytova K.V., Dolgolyuk I.V., Tarlyun M.A.Vegetable Oils as Functional Emulsion Food Ingredients

P. 20-23 Keyword: vegetable oils; functional ingredients; emulsion products;; diets; fatty acids; blending oils
Abstract: Biological lipids efficiency determined on the one hand, the structural characteristics of the fatty acids on the other, - and the ratio of their content of different fats in nature and orientation of the functional components. A special role in the fat composition belongs to essential polyunsaturated fatty acids (PUFA) - linoleic, linolenic and arachidonic. These fatty acids, as well as some amino acids of proteins are indispensable not synthesized in the body, and the demand for them can be satisfied only by the food. Arachidonic acid is produced from linoleic involving pyridoxine (vitamin B6), and tocopherols. Thus not only tocopherol linoleic acid assists in the transformation of arachidonic acid, but also activates it. These high unsaturated fatty acids refer to their biological properties, to essential nutrients, and therefore their positioning as a complex of vitamin F. Among the most foods rich in PUFA vegetable oils, the content of linoleic acid 50-60%, much less than in its Spread - 20%, is extremely small up to 3-5% of animal fats. Fatty acid composition is an important characteristic of the fat product, it must be remembered that such lipid fractions, phospholipids, sterols, fat-soluble vitamins determine the nature of the biological actions of dietary fat. The article describes the functional food ingredients in the composition of plant oils. The classification of vegetable oils depending on the content of fatty acids in the triglyceride composition. Investigated fatty acid composition of vegetable oils, fatty acid belonging to different groups. Expediency of vegetable oils as functional ingredients in the production of oil products.
Authors: Tereschuk Lyubov Vasilyevna, Doctor of Technical Science, Professor,
Starovoytova Kseniya Viktorovna, Candidate of Technical Science,
Dolgolyuk Irina Viktorovna, Candidate of Technical Science,Docent
Tarlyun Marina Alexandrovna, Graduate Student
Kemerovo Technological Institute of Food Industry,
47, Bulvar Stroiteley, Kemerovo, Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESULTS OF STUDIES

Derevenko V.V., Mirzoev G.K., Borovsky A.B.Effective IR Irradiation Parameters of Melon Seeds in Preparation for Their Processing

P. 24-25 Keyword: melon seeds; IR irradiation; effective parameters; seed processing; statistical model
Abstract: Melon seeds are valuable oilseed raw materials, processing which allows to expand the assortment of the vegetable oils, related to linoleum group, that is very important for a healthy diet of population of Tajikistan, where prevail in consumption predominantly animal fats. The processing melon seeds, including thermo preparation, hulling, compartmentof free fruit coat and oil extraction, allows to receive valuable vegetable cooking oil and high protein cake. The most effective way to preparation melon seeds hulling to preparation in the IR radiation, which allows you to quickly dry the fruit shell, which reduces its durability, on the other hand to receive the products with higher content of soluble protein fractions. On the bases of numerical calculation the obtained experimental and statistical models, following the effective parameters IR-irradiation melon seeds in preparation for their processing. Specific heat stream of 31,8 kW / m2, the distance between the IR lamps melon seed layer of 90 mm and the duration of exposure of 66 seconds to 100 seconds, to provide a guaranteed average heating temperature of seeds from 95 °C to 85 °C, which allows them to reach the final moisture content from 4.0 % to 5.0 % with a minimum content of the insoluble protein fraction. Thus in the range of temperatures from 85 °C to 95 °C established nature of change moisture depending on initial humidity of seeds of a melon. Humidity value was calculated as the difference between the initial and final moisture melon seeds after IR irradiation. Moisture removal increases as with increase in initial humidity on parabolic dependence, and with increase in final temperature of seeds of a melon, symbatically curves at different temperatures that is characteristic for process of drying of the oilseeds having a fruit shells. The obtained results recommended use in control the process of IR-radiation melon seeds and calculations thermo-radiation equipment.
Authors: Derevenko Valentin Vitalyevich, Doctor of Technical Science, Professor,
Mirzoev Gulmakhmad Kholovich, Graduate Student
Kuban State University of Technology,
2, Moskovskaya St., Krasnodar, 350072
Borovsky Anatoly Borisovich, Candidate of Technical Science, Docent
Kuban Social and Economic Institute,
3, Kamvolnaya St., Krasnodar, 350018, This email address is being protected from spambots. You need JavaScript enabled to view it.



FATS IN NUTRITION

Khloponina O.A. Protecting Interests of the Consumer!

Kapranchikov V.S. Technological Solutions of the Company "EFCO" for the Production of Ice Cream with Milk Fat Substitute

Zatsepilova E. How to Name a Glaze for Ice Cream of Premium Class?

CHRONICLE AND INFORMATION

Market Trade Segment - Modern Fairs

Innovative Packaging for Food Products

Confectionery of the XXI Century