Storage and processing of farm products №1/2012
Summaries
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Guba O.Ye., Maksimenko Yu.A., Vasil’yeva T.G., Dyachenko E.P.Thermodynamic analysis of interaction patterns of egg powder with water
| Tags: melange, processes and equipment for food production, thermodynamics, heat and mass transfer, heat and mass exchange, egg powder. Summaries: The statics of process of dehydration and hygroscopic properties of an egg powder as object of drying is investigated. Are experimentally received and mathematics isotherms porosity an egg powder are described. On the basis of the analysis of curves porosity conclusions are drawn on change of the form of communication of a moisture with a material, recommendations for choice final humidity of a dried up product are made. The analysis of thermodynamics internal weight carrying overs carried out at interaction of an egg powder with water. |
Saidova Z.G., Isabaev I.B., Atamuratova T.I., Akhmedova Z.R.Use of heat treatment for suppression enzymatic actions of ferments of the germinal product used in structure of fat-flour compositions
| Tags: fat-meal composition, embryonic product, lipase, lipoxygenase, margarine, heat treatment, ferments. Summaries: The expediency of use of a food germinal product in quality recipes à component fatty compositions is considered. Efficiency of preliminary heat treatment of a germinal product for suppression enzymatic actions of own enzymes is proved. |
Khanzharov N.S.Results of vacuum-atmospheric drying of food large-disperse thermolabile materials
| Tags: atmospheric, vacuum, dryer, drying, heat-labile. Summaries: The results of researches of heat-and-mass transfer for vacuum-atmospheric drying of such thermolabile large-disperse food materials as crushed tubers of artichoke, potato, apple and peas are considered. Optimal regimes of vacuum-atmospheric drying of thermolabile materials are developed. Results of vacuum and atmospheric drying of thermolabile materials are considered. Depending on height of filling layer of drying material, pressure into vacuum camera, temperature level of drying numerical values of coefficients of heat and mass transfer and equations of heat and diffusion Nuselt's criterions are received. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Smerdov O.V., Safronov S.M., Boyev R.S.Study the rheologica properties of extracts of burdock root spring and Salsola collina
| Tags: viscosity, concentrates, herbal extracts, rheology. Summaries: Experimental data of researches of rheological properties of extracts Salsola collina and a May root of a burdock in a range of temperatures from 20 to 80 °C, and concentration of extracts from 10 to 70 Brix are resulted. |
Mar’in V.A., Vereshchagin A.L.Optimization of the hydrothermal working of grain of the buckwheat
| Tags: humidity, hydrothermal treatment, buckwheat, coefficient scaling, buckwheat unground, thermomechanical analysis, peeling. Summaries: Are represented data on an increase in the output of groats of buckwheat due to the optimization of the process of the hydrothermal of the processing of its grain. |
Bykov S.A., Shchuchka R.V., Suzdal’skaya Ye.A.Investigation of kinetics of hydrophysical parameters of coffee outer skin fractions in the diffusion model of mass-transfer process
| Tags: kinetics of absorption of fluid, kinetics of swelling of the particles, the particles of coffee shells. Summaries: The article contains the results of investigation of kinetics of hydrophysical parameters of coffee outer skin fractions in the diffusion model of mass-transfer process. There were determined the kinetics of liquid intake by coffee outer skin fractions and also the kinetics of swelling of coffee outer skin fractions during the liquid phase absorption, as constituents of mass-transfer process model. |
Makarova N.V., Bordinova V.P.Estimation antioxidant activity of various vegetables in modeling systems with linoleic acid
| Tags: antioxidant protection, antioxidants, b-carotene, linoleic acid, vegetables, semifinished products. Summaries: Results of comparative research of the various vegetables which are grown up in territory of the Samara region, on presence antioxidants properties at vegetables and vegetable semifinished products on the systems containing linoleic acid, and also the carotin which is breaking up under the influence of products of oxidizing disintegration linoleic of acid are presented. The strongest and weakest samples of investigated vegetables and semifinished products are revealed. |
Khasanova S.D., Skobel’skaya Z.G.The study of the binding forms of moisture in the seed meal with lipstick in amaranth
| Tags: humidity, lipsticks, moisture-related, thermogravimetry, storage, meal amaranth. Summaries: It is established that the introduction of amaranth seed meal in the formulation of lipsticks leads to a redistribution of moisture and the appearance of bound water. Increased percentage of bound water to minimize recrystallization in lipstick. |
Bozhkova S.Ye., Dukhanina Ye.G., Tarlygina N.V., Pyatkova Yu.P.Way of reception the low-lactose milk drink
| Tags: vitamins, b-galactosidase, lactose, lecithin, milk, dairy drink, low-lactose. Summaries: Information about necessity of making receipt and production dairy low-lactose drinks adapted for gerontological dietetics are presented in the article. Production technology, main quality ratings of new product are showed. Contrastive analysis of vitamin content in pasteurized milk and new dairy low-lactose drink was run. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Yeveleva V.V., Sokolov V.D., Andreeva N.L.Lactic acid and lactates. Food additives and veterinary preparations
| Tags: veterinary preparations, complex food additives, lactates, lactic acid, efficiency of application. Summaries: Various aspects of application actually lactic acid and its derivatives - lactates of sodium, potassium and calcium, as complex food additives, and also the veterinary preparations, which used in veterinary practice, are presented. |
Kovalev N.N., Pivnenko T.N., Yur’yeva M.I., Rybnikova Ye.I., Buzoleva L.S., Krivosheeva A.M.Use of extractives in the Japanese clam korbikuly technology minced meat products
| Tags: antimicrobial properties, Corbicula japonica, preparation method, stuffing products, quinoid compounds. Summaries: For the first time there was established quantification of hydroquinones from bivalves Corbicula japonica. There was modified quantitative method for determine this compounds in ethanol and oil extracts. There were determined optimal parameters of quinones's extraction from frozen and freeze-dried soft tissues of mollusk. This development method enabled to obtained concentration of 0,5 mg quinones in 1 ml of extract. There was determined content of fatty acids in extracts. There was shown predominance of unsaturated fatty acids (45 % of total) in ethanol extracts freeze-dried soft tissues of mollusk. Addition of ethanol extracts in sausage meat was factor of inhibition of bacteria growth in total and reduction of putrefactive bacteria growth up to 50 % during all follow-up period (13 days). |
Giniyatullin Sh.Sh., Tagirov Kh.Kh.Feeding and meat qualities bull-calfs it black - motley breeds of different genotypes
| Tags: gobies, quality of meat, meat productivity, fattening, crosses, slaughter yield. Summaries: Results on studying meat efficiency and quality of meat bull-calfs black-motley breed and its hybrids of different genotypes are resulted. It is revealed, that at cultivation and fattening bull-calfs black-motley breed and their hybrids with Holstein the best parameters are received at use of hybrids. Mixed bull-calfs show high meat efficiency and give a beef of better quality. |
Rudick F.Ya., Kodatskiy Yu.A.Improving nutritional value of soybean deep wet treatment
| Tags: inhibitor, soyà, heat treatment, extraction. Summaries: As a result of studies, the authors selected the most effective parameters of shredded wet processing soybeans to maximize strangling of these harmful compounds. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Goshchanskàyà M.N., Turovskaya S.N., Chervetsov V.V., Kuznetsova A.Ye., Galstyan A.G.Osmotically the active composition for products with an intermediate moisture content of milk-based
| Tags: water activity, osmotically active agent, a product with an intermediate moisture content, an intermediate moisture. Summaries: Several classification was developed: general - osmotically active substances and private - of osmotically active substances with sweetening properties with regard to the dairy industry. The regularities of formation of the indicator "water activity" of solutions osmotically active agents. The active osmotically composition with functional properties for the products of intermediate moisture content on milk-based was created. |
Bogdanov V.D., Parkhutova I.I., Petrova L.D.Preparation of gel-forming fill, based on fish stock
| Tags: agar, Na-alginate sodium, interpenetrating spatial grid, gelling a pouring, the gel structure, fusion temperature. Summaries: Justified method for casting of gel-forming fish broth with agar and sodium alginate. The resulting new gelling filling has a high melting point and good organoleptic properties. Its application will expand the range of culinary products from raw water origin. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Rabochiy A.A.Automation of ventilating flow arrangement in the system of storehouse microclimate control
| Tags: ventilation, the environment, air environment, sensors, micro-climate, fuel-humidity conditions. Summaries: The article deals with a system of temperature regulation of ventilating air flow when using natural refrigeration by means of a mixing valve. A method of valve control based on the process mathematical model taking account of temperature sensors transit-time effects is proposed. The block diagram of the regulation system and the algorithm of operation of local control unit are presented. |
Machikhina L.I., Yermolaev Ya.Yu., Sarafanova A.A., Popov A.M.Production line of jelly on the basis of buckwheat and barley starches
| Tags: time of swelling, jelly, starch, structured products, structural and mechanical properties. Summaries: In this paper we studied the process of structure-based jelly buckwheat and barley starches. Study the main rheological characteristics of solutions with different contents of starches at different temperatures, assessed their impact on the formulation and jelly formation of the technological system. |
Pakhomov V.I., Bukhantsov K.N., Maksimenko V.A. Two step combined method of high-temperature grain drying (Part 2)
| Tags: high-temperature convective drying, moisture gradient, temperature gradient, crops, compound method, ozone-air treatment, heat-and-mass transfer. Summaries: The distinctive features of heat-and-mass transfer process at a compound method of high-temperature convective drying and ozone-air treatment of crops compared with heat convective drying have been disclosed in terms of the dynamics analysis of the external and internal moisture transfer. |
A list of papers published in the journal «Storage and Processing of Farm Products» during the year 2011