Storage and processing of farm products №3/2012
Summaries
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Gorbacheva M.V., Sapozhnikovа A.I.Fat African ostrich – a perspective and safe product for the consumer market
| Tags: the Black African ostrich, safety of fat, hypodermic and internal fat, fat chemical compound, fractional structure of fat, fat storage. Summaries: The article contains the results of researches: microbiological indicators of safety of hypodermic and internal fat of the African ostrich, the chemical compound of the fat and its properties for the purpose of the recommendation of using in various sectors of a national economy. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Abdullaev A.Sh., Nurmukhamedov Kh.S., Abdullaeva S.Sh., Bekbaeva A.U.On full clean of crop jerusalem artichoke
| Tags: root crops, method of instantaneous dropping of pressure, cleaning, food powder, Jerusalem artichoke, formula. Summaries: Depicts the results of experimental studies of the purification process of Jerusalem artichoke by the instantaneous pressure dropping method. Revealed this method can be fully and effectively clean roots. The experimental data are summarized and displayed the dependence of the effect of overheated steam pressure on the purification of Jerusalem artichoke. |
Dmitrieva Ye.A., Kharenko Ye.N., Sytova M.V.The development of modes of drying the sol caviar sturgeon
| Tags: aquaculture, roe sol, sturgeons, modes of drying of roe sol, functional and technological properties of dry concentrates. Summaries: The conditions, parameters and results of convective drying, spray, vacuum foamdryer with infrared energy supply and vacuum freeze-drying of the sol caviar. The influence of drying methods on functional and technological properties of dry concentrates, caviar sol. Recommendations on optimal regimes dripping. The obtained data are used to develop standard documentation for this type of product, which allows its use as raw materials for cosmetic and industrial microbiology. |
Danil’chuk T.N., Chechulin S.A., Karpov V.I.The problem to cluster of experimental data on acoustic treatment of grain
| Tags: acoustic treatment, steeping, grains, clustering multidimensional objects, malt, barley. Summaries: The method of the decision of the problem to cluster multi-dimensional objects for a substantiation of the most effective regimes of low intensive acoustic barley treatment in mal-ting process is used. For realization of this problem decision the author's computer program "Complex estimation of quality and classification of multidimensional objects" is used. On the basis of the received data it has been established that shortterm influence at power of a sound of 3·10-10 Wt /sm2 ("1·10-9 Wt/kg) in a range of frequencies of 5000-10 000 Hz is the most effective technological mode of treatment of barley of any class both in dry, and in the humidified condition. For increase in quantity of the germinating grains and strengthening of biochemical processes in intergrowing grain with low level of germinating ability it is possible to recommend short-term treatment by a sound of the same power at 200 Hz. |
Shevtsov А.А., Lytkina L.I., Kleymenov A.I.Buckwheat moisture-and-heat treatment efficiency upgrading
| Tags: moisture-and-heat producing, grain buckwheat, dry air, superheated steam, heat pump installati. Summaries: Environmentally friendly, energy-efficient and resource saving buckwheat moisture-and-heat treatment with combined heat supply with the use of heat pump installation is suggested. |
Kretov I.T., Shakhov S.V., Potapov A.I., Popov Ye.S., Toroptsev V.V., Popov D.S.Development of ultrasonic membrane equipment with flat filter elements for division of the fluid food ambiences
| Tags: liquid food medium, membrane processes, division, tangential-flow-line filtering. Summaries: Necessity of the fluid food ambiences division has important value in different branch of industry. At present, all greater popularity gain the membrane processes of division of the fluid food ambiences. One of such technology is cross-flow filtration, which is accompanied formation beside surfaces membrane raised concentrations delayed component, named concentration polarization. For eliminating this negative of the phenomena was designed and offered to introduction in industry of ultrasonic membrane equipment with flat filter elements. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Rodionova N.S., Popov Ye.S., De Souza L.D.K.The study on the effect of pre-hydration on the thermal processing of rice for special dietary uses
| Tags: vacuum processing, pre-hydration, rice, thermal processing. Summaries: The duration of heat treatment of rice depends on the temperature of pre-hydration and the temperature of the coolant in the working chamber of the apparatus, the latter has a more significant impact on the process. The influence of the parameters of pre-hydration and heat treatment of rice quality finished product. |
Tretyakov M.Yu., Ryzhkova T.A.Quality changing of the different types flour during storage
| Tags: quality, flour, storage, winter wheat. Summaries: Quality analysis revealed that the most changing indicators in storage of the premium flour and general-purpose flour by instrument "Mixolab" are indicators of Mixing, Gluten+ and Amylase. Storage of flour for 10 months from the date of its manufacture did not lead to significant loss of quality. |
Gneusheva I.A., Solokhina I.Yu., Polekhina N.N., Pavlovskaya N.Ye.Feed additives for biological active industrial livestock
| Tags: avenazin-content product, antimicrobial activity, hepatoprotective effect, quercetin buckwheat, fodder biologically active additives. Summaries: It is established that the feed products with the addition of biologically active compounds (quercetin and buckwheat avenazin-content product of the roots of oat seed) is not toxic to experimental animals. Pathological changes of the internal organs were not identified. The content of the serum total bilirubin was within normal limits. Antioxidant activity of biologically active food products in combination with antimicrobial component provides protection against infection hepatocydes and toxic effects. The use of biologically active substances in the fodder yeast as a subsidiary of health care resources by increasing development pressure on the animal organism is promising for the content of the animals in industrial breeding. |
Yermolaev Ya.Yu., Popov A.M., Rodicheva N.V., Sarafanov A.A., Usachev I.S.Investigation of solutions of modified starches, barley and buckwheat
| Tags: instant product, granulation, buckwheat starch, jelly, modified starch, structured products, barley starch. Summaries: The basic rheological properties of solutions of modified starches, barley and buckwheat, identified by their distinctive properties of the native starches. It is concluded that the possibility of applying the investigated starches as feedstock for the production of granulated instant jelly. |
Timofeev V.N., Vasil’yeva I.G.Thermostatic device to store milk for catering facilities
| Tags: milk, low-grade heat exchange, refrigerator, store house, energy of the soil. Summaries: About one of the ways of solving the actual problem of freshness preservation, quality and increase of periods of agricultural products storage, such as milk and can be used on public catering establishments. The following elements for solving this problem are provided: storage milk tank, the vertical ground exchanger with coolant; refrigerator; coil exchanger, fastened regulated armature and automatics elements. Using low potential ground energy supply, the device allows to regulate milk temperature by the cooperate work of LPGES and the refrigerator or using only LPGES. Using "natural cooling", the device allows to save the electric energy and promotes the economic effect. |
Bystrov D.I., Dubtsov G.G.Changing the composition of meat products during heat treatment in vacuum
| Tags: beef, culinary processing, fowl, nutritional value. Summaries: For prolongation of expiration date of culinary products from meat of a hen and beef vacuum technology has been offered. The prepared semifinished products in thermosteady packages have been located and till use moment have been pasteurized and stored. Finishing to culinary readiness occurs in the same packages. Application of vacuum technology promotes de-crease in losses of a moisture and food substances from finished goods. |
D’yaconu A.A., Verkhoturov V.V., Krutikov I.A.Technological properties of the grain of the spring wheat which has been brought up in Irkutsk area
| Tags: quality of a grain, technological parameters, a spring wheat. Summaries: As a result of studying technological properties of a grain of four zoned grades summer soft wheat, on the accepted system of an estimation of quality of a grain, the qualitative grade with high potential of the efficiency, corresponding to requirements valuable wheat is allocated. Grades summer wheat ten and Tulun 15 most successfully combine productivity with high quality of a grain and products of his processing. |
Rudenko Ye.Yu., Zimichev A.V.The possibility of using spent grains in the food industry
| Tags: confectionery, meat products, brewer's grain, food additives, bread. Summaries: The given literatures devoted to modern directions of the rehash of a spent grain - one of the basic by-products of brewer's production are generalised. A compound and properties of a spent grain, and also possibility of its utilisation in various branches of the food-processing industry are short observed. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Borisenko Ye.G., Gorin K.V., Kanochkina M.S., Nguyen Chyong Zhang, Chan Wang Ti, Borisenko Ye.A., Fluer F.S., Maksimushkin A.Yu. The functional properties of yeast and bacteria belonging to the proofreaders of microbial food and feed purposes
| Tags: yeast-bacterial associations, yeast, nutrients-biocorrectors, solid-phase cultivation, functional products. Summaries: From yeast and lactic acid bacteria, that had been isolated from native milk, were constructed microbial associations, that extensively accumulate biomass on agro-industrial raw-material. The data of interaction of yeast and lactic acid bacteria in complex cultures containing solid phase vegetable substrates is presented. The intermutual inhibition between yeast and lactic acid bacteria or is absent, or it is insignificant, also the use of yeast as a feed for the cells of lactic acid bacteria in deep conditions was registered. The inhibited influence of lactic acid bacteria on growth and toxin formation of pathogenic bacteria was shown. |
Alekseenko Ye.V.Enzymatic bioconversion of fruit and berries: biochemical aspects and practical application
| Tags: antioxidant activity, cranberry, red currant, sea buckthorn, enzymatic modification, enzymatic hydrolyzate, physiologically functional ingredients. Summaries: The results of studies on the use of enzyme preparations for the treatment of red currant berries, cranberries and fruits of sea buckthorn. It is shown that the use of enzyme preparations increases the yield of the soluble part of the enzymatic hydrolysates of physiologically functional ingredients. The conditions of concentration obtained by enzymatic hydrolysates. Shows the use of concentrates in obtaining candy, jellies, creams for cakes, pumpkin products, non-alcoholic non-carbonated beverages. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Shazzo R.I., Kazaryan R.V., Kupina V.A., Tuguz I.M., Korastileva N.N., Lychkina L.V. Analysis of production of feed additives
| Tags: bioavailability, gepatoprotection, feed additive, mycotoxicoses. Summaries: The necessity of developing formulations and manufacturing technologies of special feed additives with prophylactic treatment and, in particular for the prevention and treatment of mycotoxicosis. Prospective food additives should ensure activation of protective functions, the normalization of metabolism, increased liver and kidney function, lower incidence of animals. |
Mosolova N.I., Korotkova A.A., Khramova V.N.Enrichment of goat milk and products for children on its basis by organic iodine and selenium
| Tags: baby food, iodine, goat's milk, feed supplements, selenium, sublimation. Summaries: Efficiency of enrichment of goats milk and products for children on its basis by organic forms of iodine and selenium at the expense of use a new fodder additive "IODDAR-Zn" and preparation DAFS-25 in goats feeding is proved. Positive influence of tested additives on physical, chemical and technological properties of milk from experimental animals is established. The production technology of a new dry sour-milk bioproduct for children, based on using freeze drying is presented. Indexes of quality of the created product are identified. |
Matison V.A., Demidova N.A.Development of the concept of a new food product
| Tags: product's attributes, product concept, food production, customer's requirements. Summaries: Introduced the concept of a new product as a reasoned, coherent and complete set of useful summary of the product from a customer perspective. We describe the stages and principles of design concept, based on search of ideas, the study of the competition, requirements and preferences of consumers. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Shiretorova V.G., Kotova T.I., Khanturgaev A.G.Reception of dry kissels with use of fruit-berry powders and cedar oilkace
| Tags: cedar oilcake, kissel, microwave vacuum drying, fruit-berry powders. Summaries: In article results of experimental researches on development of compoundings and a way of manufacture of dry kissels with use of fruit-berry powders and addition cedar oilcake are presented. The opportunity of reception of dry kissels having high biological value and good organoleptic characteristics is shown. |
Smol’nikova V.V., Yemel’yanov S.A.The use of whey in composting plant materials.
| Tags: vermiculture, composting, whey. Summaries: In the article proved the possibility of use of dairy whey in processes of composting vegetative organic raw materials. Comparison of efficiency of use of a bacterial preparation and dairy whey for composting an organic preparation is spent. Possibility of cultivation earthworms on the compost received with use of dairy whey is investigated. |