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Rambler's Top100

Fat and oil processing industry №5/2016

ECONOMICS AND MANAGEMENT

Motorin Yu. Industry 4.0, «Smart Food Production»

FOCUS: «INNOVATIVE TECHNOLOGIES»

Zelepukin Yu. I., Agafonov G. V., Zelepukin S. Yu., Fedoruk V. A.Recycling of Oil Extraction Waste Production

P. 6-10 Keyword: oil, protein, sunflower; extraction.
Abstract: As the main source of raw materials for the production of protein concentrate in the Voronezh region used sunflower. Every year the mills of the Voronezh region processed about 1.5 million tons of sunflower. In the city of Voronezh is Voronezh state University of engineering technology, which prepares specialists in the field of "food from vegetable raw materials". In this institution there are also research work on improvement of technologies of new food products for humans, including the use of dietary protein in the manufacture of meat products. The existence of such specialized institutions will not only avoid a deficit in the selection of specialists for work in the enterprise, but also to carry out research for the rational use of the products produced at the plant for processing of sunflower meal. All the necessary prerequisites for the production of protein are available in the Voronezh region, and first of all the necessary raw materials. Proposes the construction of a plant for the development of protein concentrate by using modern technology. The plant's products will be the basis of feed for young cattle, pigs, chickens, fish, and increase the efficiency of agriculture in the whole country. The project will ensure Russia "feed the future" project will allow to reduce import dependence and to take a leading position in the world production of protein from sunflower. Thanks to the implementation of this project in 2020 will be more than 60?% increase in the share of domestic protein concentrates in feed production, in part to fill this gap and surpassing import.
Authors: Zelepukin Yuriy Ivanovich, Candidate of Technical Sciences, associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it.
Agafonov Gennady Vyatcheslavovich, Doctor of Technical Sciences, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zelepukin Serge Yurievich, This email address is being protected from spambots. You need JavaScript enabled to view it.
Fedoruk Vladimir Alekseevich, Candidate of Technical Sciences, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it.
FSBEI HE "VSUET"
19, Revolution Avenue, Voronezh, Russia, 394000



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Gums in the Production of Oil and Fat Products

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Olive Oil Extra Virgin — Liquid Gold from Greece

Platonova A. High Oleic Market: Prospects for Evolutionary Development

RESEARCH RESULTS

Nechaev A. P., Dzhuraeva N. R., Isabaev I. B., Ishniyazova N. D.Ways to Improve the Nutritional Value of Fat Powdery Mixtures for Women Nutrition in the Postpartum Period

P. 22-27 Keyword: atola (the name of the food); oils and butters, flour and fat mixture; wheat flour and made from flour nucleus products, food and biological value, physical and physiological importance.
Abstract: It was Investigated and substantiated the efficacy of the usage of flour and fats mixtures, types of "atolas or flour soup", is traditionally used in the Republics of Central Asian, for nourishment of women at the postpartum period. The studies were conducted by scientists of the Republican specialized scientific - practical medical center of Pediatrics, Tashkent, Bukhara engineering-technological Institute in cooperation with Moscow state University of food production. The purpose of the study was to identify the physiologically functional significance of mealy-fat mixtures like "Athol" traditional cooking and scientific substantiation of ways to improve the nutritional and biological value of the product. Definitely, medical and biological value of the product and identified ways of fortifying its physiologically functional properties with the aim of expanding the field of application, prevention of alimentary-dependent diseases and disorders of the normal functioning of vital body systems. It was researched the chemical composition of prescription ingredients mixture (wheat flour grade 1 and Wallpaper, sheep's fat and melted butter in a ratio respectively of 1:0,4) and their alternative substitutes (wheat germ product of wheat, vegetable oil). The expediency of replacement of wheat varietal flour, the germ-product wheat and 50 % animal fat - low - or high-oleic sunflower and olive oil. The expediency of replacement of wheat varietal flour, the germ-product wheat and 50 % animal fat - low - or high-oleic sunflower and olive oil. It is proved that wheat germ can be used not only in the diet of healthy people, but also as dietetic foods for persons suffering from atherosclerosis, gout, metabolic disorders, exhaustion of the body after a serious illness, intense mental work. It also has hypoallergenic properties and is environmentally friendly. Germ oil it contains can stimulate the immune system, octacosanol. When replacing 50 % of animal fat sunflower or olive oils achieved a significant balance of fatty acid composition of mph's, as the ratio of saturated, monounsaturated and polyunsaturated fatty acids and -6: -3. Use a mixture of flour germ product, anhydrous fats and oils subjected to heat treatment, will improve the degree of microbiological and enzymatic purity of the product, as well as to establish industrial production of functional floury and fatty compounds, such as the semi-finished product in the production of food of high nutritional and biological value.
Authors: Nechaev Aleksey Petrovich, Doctor of Technical Science
Moscow State University of food industry
11, Volokolamsk highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Djuraeva Nafisa Radjabovna;
Isabaev Ismoil Babajanovich, Doctor of Technical Science
Bukhara Industrial-Technological Institute
15, K. Murtazoev Street, Bukhara city, The Republic of Uzbekistan, 200100, 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.
Ishniyazova Nadira Durdibaevna, Candidate of Medical Science
The Republic scientifically-practically centralized medical center of pediatric passage
Talant 3, Chimbay-2 Street, Tashkent city, the Republic of Uzbekistan, 100179, This email address is being protected from spambots. You need JavaScript enabled to view it. .



QUALITY AND SAFETY

Pochitskaya I. M., Roslik V. L.Determination of Trans Fatty Acids in the Fat and Oil Products Using Method of Infrared Spectrometry

P. 28-33 Keyword: fatty acids trans isomers; infrared spectroscopy method; oil and fat products.
Abstract: The trans-isomers of fatty acids which are formed in the course of technological treatment of vegetable oils have a negative impact on human health therefore the problem of control of vegetable oils content in foodstuff is very important. One way of its decision is implementation of the modern instrumental methods allowing to determine availability and amount of trans-isomers of fatty acids in products which contain hydrogenated fats of vegetable origin. The purpose of work was the use of infrared spectrometry method for the analysis of the trans fatty acids content in the fat and oil products. The work was carried out at Republican Unitary Enterprise "Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus". Results of researches have shown that the method of infrared spectroscopy of the broken complete internal reflection with Fourier transformation provides reliable results of measurement of trans-isomers of fatty acids content in fat-and-oil products: vegetable oils, margarine, spreads, fats of a special purpose, substitutes and equivalents of cocoa butter. For confirmation of accuracy of the obtained experimental data of fatty acids trans-isomers content the following metrological characteristics (% RH) have been calculated: recurrence rate was 6, an intermediate precision - 11, a repeatability limit - 17, intermediate precision with the changing factor "time, the operator" - 31, expanded uncertainty of measurements result - 34 for confidential level 0,95. The least content of trans-fatty acids in refined vegetable oils and cocoa butter equivalents in an amount less than 1.0 % has been found by this method in the researched fat-and-oil products. The maximum content of trans fatty acid isomers noted in hydrogenated fat - 59,2-66,5 %, and cocoa butter substitutes - 60,9-62,6 %. The amount of trans fatty acid isomers in hard margarines ranged from 11.0 to 20.0 %, in soft margarines from 3.1 to 14.8 % and in liquid from 6.7 to 18.2 %. In spreads fatty acid content of trans-isomer does not exceed the allowable set in regulations level (not more than 8.0%).
Authors: Pachytskaya Irina Mixailivna, Candidate of Agricultural Sciences, This email address is being protected from spambots. You need JavaScript enabled to view it.
Roslik Valentina Lolievna, This email address is being protected from spambots. You need JavaScript enabled to view it.
RUE "Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus"
29, Kozlova street, Minsk, Belarus, 220037



CHRONICLE AND INFORMATION

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