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Rambler's Top100

Fat and oil processing industry №4/2016


Anisimov B.N. Organizing Business — Behold the Root and Use Motivations

«Tomato Collection» of GC Soyuzsnab — a Comprehensive Solution for the Production of Ketchup, Dressings and Sauces


Zavorokhina N.V. Techniques for Rapid Assessment of the Competitiveness of Mayonnaise and its Practical Application

P. 10-13 Keyword: mayonnaise, competitiveness, express technique
Abstract: Article is devoted to development and practical application of the technique allowing to carry out an express assessment of competitiveness of foodstuff. The technique assumes carrying out an expert and consumer assessment by four criteria, such as: an assessment of image of the company the respondent's eyes, an assessment of quality of foodstuff on the basis of the comparative analysis of organoleptic indicators; assessment of compliance of objects of research to consumer preferences on indicators conveniences of packing, representation, format; compliance of the price of objects of research to consumer expectations and opportunities. Standard documentation for carrying out estimation of the set criteria is offered and the 5?mark scale is developed. Data of practical application of the developed methodology on the example of an assessment of competitiveness of mayonnaise of various trademarks presented at the market of the city of Yekaterinburg are provided: mayonnaise "Provansal of 67 % under the trademarks "EZhK", "Sloboda", "Makheev", Results of research have shown that most of consumers buy mayonnaise weekly (78 % of respondents), it is an integral part of their consumer basket. Most of consumers suit the existing volumes of packings; at EZhK - 75 %, the Sloboda - 78, Makheev - 75 % of respondents respectively. In compliance with data a retail audit and fixing of the prices of mayonnaise "Provansal of 67 %" under the EZhK trademarks, "Sloboda", "Makheev", it is defined that for today the most expensive mayonnaise in the market of the city of Yekaterinburg is "Sloboda" mayonnaise, then "Makheev" mayonnaise follows and the most inexpensive product is "EZhK" mayonnaise. Total results of application of a technique have shown that the highest rate of competitiveness in the regional market of the Ural region has EZhK mayonnaise, on the second place "Sloboda", on the third-mayone Makheev. The offered technique of an express assessment of competitiveness of mayonnaise allows not only to estimate quickly competitiveness of foodstuff, but also to see weak points in his positioning, to define points of application of further marketing efforts, ways of increase of loyalty of consumers. Advantage of this espress-technique are also small financial expenses for her carrying out.
Authors: Zavorohina N. V., doctor of technical Sciences, Professor
FGBOU VO "Ural state economic University",
62, 8 Marta St., Ekaterinburg, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.


Tabakaeva O.V., Tabakaev A.V.Functional Fat Emulsion Products with Use of Hydrolysates and Bivalves Extracts

P. 14-17 Keyword: biologically active agents; bivalve mollusks; functional oil and fat emulsion products.
Abstract: Food parts of a two-fold mollusk of Anadara Broughtonii may to be used as raw materials for production of preservny production, the structured food systems, as components of culinary products. At the same time, products of modification of food parts of Anadara Broughtonii (hydrolyzates and extracts) are perspective compound components of fat-and-oil emulsion products in connection with their proved structure-forming properties. Use of products of modification of a two-fold molluskof Anadara Broughtoniiby production of fat-and-oil emulsion products will promote enrichment by its specific biologically active substances, to ensuring the certain set properties. Proceeding from it, in Far Eastern Federal University the line of oil and fat emulsion products (mayonnaise and sauces mayonnaise) with use of products of modification of not fish objects, in particular acid and the enzymatic of hydrolyzates and hydrothermal extracts from a two-fold mollusk of Anadara Broughtonii is developed. Also feature of the developed mayonnaise and sauces mayonnaise is use as a fatty phase the blended vegetable oil balanced on a ratio of linoleic and linolenic acids 9-10:1 and in addition enriched with selenium is used. As initial oils for blending are used as traditional (sunflower, soy, corn, rape, olive), and nonconventional linen a cold extraction, linen, enriched with selenium) vegetable oils. Hydrolyzates (acidic andenzymatic) and hydrothermal extracts from a two-fold mollusk of the Far East region of Anadara Broughtonii make in structure of oil and fat emulsion products biologically active agents of sea genesis, such as irreplaceable amino acids, taurine, polyunsaturated fatty acids, characteristic only for marine organisms - eicosapentaenoic and docosahexaenoic. Use as a part of fat-and-oil emulsion products of hydrolyzates and extracts from a two-fold mollusk of Anadara Broughtonii significantly enriches them with biologically active agents of a sea origin.
Authors: Tabakaeva Oksana Vatslavovna, Doctor of Technical Sciences, Professor
Tabakaev Anton Vadimovich, Graduate Student
Far Eastern Federal University
8, str. Sukhanova, Vladivostok, PrimorskyKrai, 692900, This email address is being protected from spambots. You need JavaScript enabled to view it.


Polyakova S.P., Bazhenova A.E., Novikova A.V.Identification of the Bacterial Microbiota of Confectionery and the Study of its Impact on the Change Indicators of Product Quality During Storage

P. 20-24 Keyword: microbiota of confectionery products; lipolytic activity; lipolytic microorganisms; spoilage; organoleptic characteristics.
Abstract: The article presents the results of research aimed at studying the properties and identification of microorganisms in confectionery products possessing lipolytic activity. From confectionery allocated 150 strains of microorganisms - contaminants confectionery. Determined the lipolytic enzyme activities of isolated microorganisms. Lipolytic activity was determined by a modified method based on titrimetric determination of free fatty acids formed during hydrolysis of lipids by the action of lipase. Found that 90.5?% of the microorganisms in confectionery products have lipolytic activity. Identify selected microorganisms by analyzing 16S rRNA nucleotide sequence of the DNA fragment encoding the gene for 16S rRNA. Bacteria were identified by analyzing the phylogenetic relationship constructed using type strains of closely related bacteria. Identified 35 strains of microorganisms with lipolytic activity, selected from microbiota confectionery products and raw materials for their production. Studied the dependence of the organoleptic characteristics of the contamination of confectionery products. The obtained results of the organoleptic analysis of model mix after storage for 1 month showed that all isolated and identified strains of microorganisms, cause when storing changing its organoleptic characteristics. Studied the possibility of visual evaluation of the ability of microorganisms to degrade fat on solid agresivnyh environments at various ways of introduction into the environment of mixtures of fats and indicators. Developed method of determination of lipolytic microorganisms in confectionery products. The optimal medium composition and cultivation conditions of lipolytic microorganisms, in which their growth was observed in the form of round colonies having around and/or under them staining or clouding of the environment caused by the decomposition products of fats.
Authors: Polyakova Svetlana Petrovna, Candidate of Technical Sciences
Bazhenova Alla Evgenievna
Novikova Anna Vladimirovna
All-Russian scientific research Institute of confectionery industry
107023, Moscow, Electrozavodskaya St., 20, p. 3, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Azimov U.N. Improved Processing Technology of Safflower Seeds

P. 30-33 Keyword: safflower seeds; methods of sloughing; performance materials and its products; physical, physico-chemical characteristics; fractionation; the content of the fraction.
Abstract: The work is aimed at improving the technology of high-quality edible oil from safflower seeds of local varieties cultivated in rainfed and irrigated lands by their hulling and refining oil obtained effective methods. The objects used in the study of safflower seeds and derived products (core myatka, pulp and oil). The subject of the study was to determine the main technological and chemical changes in the composition and quality of safflower seeds and their products. The influence of aerodynamic and process parameters on the quality of local varieties of seeds falling in safflower, which allowed to improve the technology of obtaining of these high-quality edible oil. Investigation of physical-chemical and technological properties of local varieties of safflower seed showed the need for their fractionation into two (small and large) fraction and subsequent caving in centrifugal rushke with directional oriented blow. The analysis showed that the seeds have a significant difference in the strength properties of the husks in different directions with respect to the major axis of the seed. Moreover, tensile strength at break husk landraces safflower along the major axis is significantly higher than in the transverse direction, due to the fibrous structure husk. When loading, it is observed a plateau, due to a specific form of husk. Process obrushivaniya safflower seed rushke governed centrifugal rotor angular velocity (rad/s) and air flow (kg/s), which promotes the dispersal of seeds at the entrance to the guide channels and a subsequent acceleration of the motion in the channel. The effect of operating conditions on the centrifugal rushki caving small (less than 3 mm) and large (more than 3 mm) fractions safflower seed (variety Tashkent-51). Confirmed the need for fractionation of the large seeds of safflower (width 3 mm) and small (less than 3 mm in width) fraction to falling in the first on a rushke centrifugal direction, ie oriented crushing blow on the last disc sheller. Revealed rational technological regimes falling in a large fraction of safflower seeds: angular velocity - 198,9-251,3 rad/s, the air flow - 0,45-0,57 kg/s, seed moisture content of 6.5-7.5 % and width seed - more than 3 mm.
Authors: Azimov Utkir Naimovich
Bukhara Engineering Institute of Technology,
15, K. Murtazaeva street., Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.


Market Overview of Sour Cream in 2015–2016

Overview of Market of Butter, Margarine and Spreads