Storage and processing of farm products №2/2012
Summaries
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Yermolaev V.A., Komarova N.A. Kurbanova M.G. An intensification of process of vacuum dehydration of dairy-albuminous products
| Tags: concentration, milk, milk whey, milk hydrolysates, polydisperse system, the removal of moisture. Summaries: Researches on an intensification of vacuum dehydration of dairy products are presented. Curve changes of thermal loading, temperatures, relative weight and residual pressure are resulted. Specific expenses of warmth are defined at one-, two- and three-stage concentrate dairy products. |
Volkov P.V., Rozhkova A.M., Zorov I.N., Tsurikova N.V., Nefedova L.I., Okunev O.N., Koshelev A.V., Sinitsyn A.P.Preparation of enzyme preparations for high endoinulinazy hydrolysis of Jerusalem artichoke tubers
| Tags: inulooligosacсharides, recombinant strains, Jerusalem artichoke, endoinulinase. Summaries: On the basis of a new recombinant strain P. canescens obtained enzyme preparation endoinulinase (INUA-A3), which has a high hydrolytic potential with respect to inuloso-maintain raw materials. The kinetics of hydrolysis of Jerusalem artichoke tubers crushed under the action of the drug endoinulinase. The composition of the hydrolysis products depending on reaction time. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Antonova Ye.V., Khramtsova T.G., Andrukhova V.Ya.Technology life cycle of carrot at the Irkutsk consumer market
| Tags: root vegetables, consumer properties, carrot varieties, technological life cycle, storage. Summaries: We carried out monitoring the keeping capacity and physicochemical quality indicators, including safety indicators of carrots varieties to study. In the article the main problem of utilization of fruit and vegetable goods is revealed. The possible solution to overcome such a problem could be using a new biotechnology of vermiculture. |
Sadygova M.K.Technological potential of local selection chick-pea varieties
| Tags: amylolytic enzyme activity, amino-acid composition, yeast cells, boiling properties coefficient, selection. Summaries: Since chick-pea selection is held in our region, there is great potential for studying this crop as food additive. Chick-pea flour in bread receipt composition influences greatly the acidity of the dough, the intensity of yeast cells development and the rapidity of ripening. The high biological value of chick-pea seeds, the fatty-acid composition, good culinary properties point to the high technological potential of chick-pea varieties and the possibility of their usage for bakery goods and wads' production of functional purpose. |
Alekseenko Ye.V., Dikareva Yu.M., Traubenberg S.Ye., Bogachuk M.N.Research of biochemical characteristics seabuckthorn concentrate
| Tags: antioxidant capacity, biochemical composition, concentrate, sea buckthorn, a physiologically functional ingredients. Summaries: In article the characteristic of seabuckthorn concentrate (CESBH), received in two modifications: natural and with the sugar maintenance on the basis of liquid fraction enzymatic seabuckthorn hydrolysates is presented. The received product is characterized on organoleptic, physical and chemical indicators. The major indicator of CESBH quality is biochemical composition, which causes all spectrum of useful properties of a product, is investigated. The detailed analysis of lipid's group composition fraction is given, including fatty acids composition; the emphasis on the analysis of structure of the substances having antioxidant activity: flavonoids (catechines, pro-anthocyanidins, flavons and flavonols), carotinoids, tocopherols and vitamin С is placed. Antioxidant activity of hydrophilic and lipophilic fractions CESBH is defined. |
Bykov S.A., Shchuchka R.V., Suzdalskaya Ye.A. Elaboration of the mathematic model of calculating geometric characteristics of a layer of crushed vegetable materials mixture
| Tags: geometric characteristics of the material layer, dynamic and static porosity, equivalent diameter of the particles. Summaries: The article presents the results of research work on finding out the interdependence between the dynamic separation of the working apparatus (machine), statistic separation and the degree of filling the apparatus (machine). The final mathematic model of calculating separation - an important hydrodynamic parameter of a layer of vegetable material while extragent is being filtrated through it. The authors worked out a universal method of defining hydrodynamic characteristics of a layer of material which can be applied to any vegetable materials and their mixtures worked up as required. |
Rodionova N.S., Glagoleva L.E., Klimova Ye.A., Prosvirina L.S.Effect of an integrated dietary supplement "Pishcevit" in the process of foaming
| Tags: protein concentrate, foaming properties, dry complex additive "Pishchevit", phospholipids. Summaries: Investigated the foaming ability of a complex food additive (CPA) "Pishchevit" in bubbling and bubbling while whisking. The influence of a complex dietary supplement "Pishchevit" in the process of foaming in the food system KPD-apple juice, and on the basis of the data the technology of oxygen cocktail "Fructovoye siyanie". |
Vyaizenen G.N., Ivanova N.A., Tokar' A.I.Increased milk production of cows at different types of feeding
| Tags: quality, laser radiation, milk, ozonation, high-grade feed. Summaries: Possiblities of increasing of milk yield, content and quality of milk of black-and-white breed cows during all three periods of lactation at the winte and summer pasture periods are based. Methods of electric-phisiological influence upon organism of cows are showed. |
Yeremina O.Yu.Formation and evaluation of consumer properties of powders of oatmeal cakes
| Tags: quality, drying schedule, production technology, oatmeal cake. Summaries: Presents the results of the technological parameters of modes of drying oat groats meal, which was developed on the basis of non-waste technology for production of powders from meal oatmeal. Working lives of powders on the basis of studying of changes of indicators of quality in the course of storage are defined. |
Vinokur M.L., Andreev M.P.Investigation of the kinetics of supercritical carbon dioxide extraction of lipid-carotenoid complexes from shell containing waste crustaceans
| Tags: astaxanthin, lipid-carotenoid complex, omega-3 fatty acids, supercritical extraction, shell containing crustacean waste, CO2. Summaries: Devoted to the supercritical CO2 extraction process of carotenoid complex and astaxanthin from shell containing waste of northern pink shrimp. Extraction experiments were carried out at different flow rate in order to study the influence of such process parameter on extraction kinetics of lpid-carotenoid complex and astaxanthin. |
Timoshchuk I.V., Krasnova T.A., N.A.Sartina, Mudrikova O.V.Tо a question about of vitamin stability in the manufacture and storage of raspberry and blackenning currant nectars
| Tags: acetaldehyde, vitamins, raspberry nectar, blackenning currant nectar, phenol, formaldehyde, chloroform, chlorophenol. compounds. Summaries: The influence of priority pollutants in tap water on vitamin stability in the manufacture and storage of raspberry and blackenning currant nectars has been studied. The decrease in the content of vitamins С and group В in the nectars in the presence of phenol, chlorophenol, formaldehyde, acetaldehyde, is shown. It is determined that chloroform has no influence on the stability of vitamins during the manufacture and storage of raspberry and blackenning currant nectars. Possible chemical reactions of vitamins and organic pollutants causing their destruction are given. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Sharova N.Yu., Kamen'kova N.V.The properties of conidia of the fungus Aspergillus niger, acidifiers during storage at low temperatures
| Tags: cells of Aspergillus niger, lemon acid, low temperature, storage. Summaries: Results of researches of influence of low temperature (a minus of 12 and a minus of 18 °C) on viability and activity of fungi-acidifier Aspergillus niger cells are presented. Possibility of use of two modes for cells thawing is shown: fast (37 °C, 1 min) and slow (25 °C, 3 our). Positive influence of low temperature in the course of storage on biosynthetic ability of cells of Aspergillus niger - a citric acid producer is positioned. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Rudometova N.V.Features selection of synthetic dyes from canned stewed fruit
| Tags: canned fruit drinks, pilot models, process of extraction, synthetic food dyes. Summaries: Widespread use of food additives, food colors in particular, allows unscrupulous market participants to produce and deliver to the commercial network counterfeit foods. Investigated technological parameters extraction of synthetic dyes from model samples of canned stewed fruit and purification of the accompanying impurities. The results are con-firmed the relevance of the studies. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Okara A.I., Aleshkov A.V., Kalenik T.K.Qualimetric model meat-contained chopped semi-prepaid lactulose
| Tags: qualimetric forecasting, lactulose, meat-maintain semifinished products, products of a functional purpose. Summaries: The forecasting of functional product parameters with account of the consumer needs during issue it on the market make a great importance. Using the qualimetry methods for this purpose allows providing not only high competitiveness, but also minimizes the product adjustments after its appearances on the market. Results of qualimetrical forecasting analysis, given in this article, has allowed contributing the offers to provision required quality of functional semi-prepaid meat-contained pro-ducts, enriched with lactulose. |
Mosina N.V., Alekseev G.V.Modeling of peeling potatoes as a quasi-elastic bodies moving in the working chamber
| Tags: abrasive elements, potatoes, stiffness, modulus of elasticity, cleaning machine, the working chamber. Summaries: Study of the process peelings potatoes in abrasive camera of the periodic action by methods of mathematical modeling on base of consideration of the interaction moving object. As a result of analysis to models by numerical methods are worded recommendations on topologies worker organ. |
Belokrinitskaya Ye.A., Lyovochkina L.V.Studying of possibility of manufacture of mash from grades strawberry tomato (Physalis gen.) zoned in Primorski kray
| Tags: recovery, organoleptic characteristics, the process of swelling, puree, drying, physalis. Summaries: In work materials on working out of technology of drying of fruits strawberry tomato (Physalis gen.), restoration of dried fruits, and also preparation of mash from restored strawberry tomato (Physalis gen.) are presented. The substantiation of technology and modes of drying and restoration of fruits strawberry tomato (Physalis gen.) is resulted. |
Makarova H.V., Limanova V.S.Estimation of antioxidatic properties of honey on model with linoleic acid
| Tags: antioxidant activity, antioxidants, b-carotene-linoleic acid, linoleic acid, peroxidation, varieties of honey. Summaries: The results of the study 7 varieties ("Buckwheat" Bashkortostan, "Buckwheat" Samara, "Linden" Samara, "Lugovoi" Bashkortostan, "Acacia" Altai, "Donnikovy" Altai, honey comb) honey for the presence of antioxidant properties of the model with linoleic acid and-carotene-linoleate on the ability to "inhibition" of peroxidation. These indicators identify the strongest and the weakest specimens studied varieties of honey. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Ponomareva M.S., Krikunova L.N., Yudina T.A., Shaburova L.N.Prospects for the use of alcohol production waste in the baking industry
| Tags: jerusalem artichoke press cake, food fiber, rye-wheat bread, alcohol production, baking industry. Summaries: Presents data about use of alcohol production waste - artichoke press cake, on the use of, to produce rye-wheat bread. It is established that the rate of introduction of artichoke press cake in number of 15 % from flour volume duration of process is reduced to stages of preparation of ferment, the general duration of fermentation; change plastic properties the test towards viscosity reduction, qualitative characteristics of a ready product improve, and also the mass fraction of food fibres raises in it on 20-25 %. |
INFORMATION