Storage and processing of farm products №4/2012
Summaries
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Putilina L.N., Lazutina N.A. Calculation of the sugar content in molasses on chemical composition
| Tags: alpha-amine nitrogen, potassium, molasses, natrium, non-sugars, losses of sugar, sugar beet. Summaries: Based on the results of studies of the chemical composition of sugar beet grown in the Central Black Earth region, the authors developed a formula for calculating the sugar content in molasses Feature non-sugars complex materials. |
Trotsenko A.S., Tanashkina T.V., Korchagin V.P., Medvedeva A.A., Klykov A.G.Features of technology fresh-sprout buckwheat malt
| Tags: amylolytic activity, buckwheat, buckwheat malt, malting. Summaries: The dynamic an amylolytic activity and moisture accumulation at different conditions of malting of the buckwheat grain of Primorski cultivars differing on contents protein and starch, was studied. It was found, that maximum malt enzyme activity - about 300 W-K units was marked in the conditions of a periodic irrigation at uncontrollable accumulation of a moisture (to 58 %) after 3 days germination at 15 °C for cultivars with lower as well as highest protein contents. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Demirova A.F., Ismailov T.A., Akhmedov M.E. Step sterilisation of compotes in glass container SKO 1-82-3000
| Tags: autoclave, compotes, cooling, watming, modes, rotation, step sterilization. Summaries: It is investigated warming up of compotes at sterilisation on modes of the operating technological instruction autoclaves and step-rotational heating in hot water. Modes of step sterilisation of compotes are established by step water cooling and use of rotation of container. |
Sharova N.Yu., Kamen’kova N.V.The use of ultrasound and infrared radiation to reduce microbiological contamination of raw materials in the production of citric acid
| Tags: IR-radiation, microbiological contamination, treatment of chloramphenicol, sterilization, ultra-sound radiation. Summaries: Influence of ultrasound and infra red processing on a micro flora of molasses, of rye grain, barley, oat and its grinding is investigated. Advantage of its use in compare of sterilization and antiseptic cultivation for intensification of microbial content abatement in process of the ray material preparation in citric acid fermentation is shown. |
Yermolaeva G.A.Features of the production of liquid sugar and inverted sugar syrups
| Tags: invert, kinetics, rate constant, raw sugar, sucrose, syrup. Summaries: Sugar syrup, liquid sugar, invert syrup (syrup or invert sugar) are used in the manufacture of food products. The article describes the technological scheme of production of liquid sugar of an extra category and the equation of the reaction rate of inversion of sucrose, including in the solutions of raw sugar. It is established that depending on the impurities of sugar, the reaction rate constant and, consequently, the hydrolysis rate increases to 1.15 times. For ease of calculation of the reaction kinetics of hydrolysis of sucrose and invert sugar, see nomogram. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Gusakova G.S., Yevstaf’yev S.N.The composition of volatile impurities from the alcohol Ussuri pear fruit
| Tags: winemaking material, the pear of Ussuri, dihydroquercetin, fruit alcohol, chemical composition. Summaries: Are given the results of a comparative study of the component mix of the volatile impurities of alcohols, obtained from the fruits the Ussuri pear (Pyrus ussuriensis Maxim.). The effect of the method of the distillation of winemaking material, acidity of must and presence in winemaking material of dihydroquercetin to the chemical composition of alcohol is shown. |
Isrigova T.A., Musaeva N.M., Salmanov M.M.Chemical composition and nutritive value of supplements from the seeds, skins of grapes and ridges
| Tags: grapes, combs, supplements, skin, nutraceuticals, seed, chemical composition. Summaries: Studied the chemical composition and nutritive value of supplements from the seeds, skins of grapes and ridges. The obtained results allow us to take them to the class of biologically active. |
Bychkova Ye.S.The study of the rheological parameters of quality sauces functionality
| Tags: pectin, products functionality, sauces and dressings, emulsion stability, the effective viscosity. Summaries: Development of new formulations of sauces and dressings on the basis of local plant materials functionality. Investigated their rheological properties, determined the optimal concentration of pectin, selected his kind. Given viscosity-speed characteristics of the developed samples of sauces and dressings, emulsion stability of the samples, depending on the concentration of pectin and fat phase. |
Shipaeva T.A., Komarova V.I., Drevin V.Ye.Effect of dietary oils on the analytical constants of sunflower oil
| Tags: acid number, flaxseed oil, sea buckthorn oil, edible oil, sunflower oil, vegetable oils, pumpkin seed oil. Summaries: Different vegetable oils containing oleic acid, linoleic acid and linolenoleic acid with carotinoids, tocopherols and biologically active substances have high nutritional value. Edible oils recommended for daily use in small doses may be brought in sunflower-seed oil for long-term storage as stabilizers and natural anti-oxidants. |
Podporinova G.K., Smirnov M.A., Putilina L.N.Phytosporin-M – new perspective high-effective fungicide
| Tags: clamp root rot, application rate, safety, fungicide, efficiency. Summaries: The results of Phytosporin-M - a fungicidal chemical on the base of Bacillus subtilis - field trial are presented. Influence of the chemical's application rate on root safety and quality for a medium and long-term storage has been shown. |
Kulikova О.А., Tarasova V.V., Baygarin Ye.К., Bessonov V.V.The interaction of dietary fiber from grain proteins
| Tags: dietary fiber, insoluble dietary fiber, enzyme-gravimetric method. Summaries: The article presents data about interaction of dietary fibers (DF) with proteins of bread. It was shown that DF can form complexes with gluten, disrupting the interaction of the latter with hydrolytic enzymes. The result was shown the need for correction of their introduction to the recipe depending both on the individual physical and chemical properties of the DF, and the composition of the resulting product. |
Shingaryova T.I., Glushakov M.A., Osintsev A.M.Research of stability of milk protein colloidal system under conditions of thermo acid coagulation
| Tags: denaturation, dynamic viscosity, selective coagulation, coagulation of milk proteins, coagulation of a mass, residual coagulation. Summaries: Experimental data received concerning the influence of temperature and acid coagulant concentration onto the loss of stability by milk protein colloidal system under conditions of thermoacid coagulation. Analysis of the data allowed to define three types of the thermoacid coagulation differing in the process intensity and depending on a relation between temperature and the acid coagulant concentration. Some physical and chemical assumptions made to explain the received dependences. Several regression fits obtained to connect the main parameters of the thermoacid process under conditions of visually observable coagulation. |
Ponomaryova Ye.I., Alyokhina N.N., Zhuravlyov A.A., Maslov Ye.V.Influence medium swelling on change characteristic of grain rye
| Tags: moisture, limit of strength, bread from rye-wheat flour, number of incidence. Summaries: The materials of the analysis influence pH on change mass, moisture, number of incidence and strength of grain rye are presented in the article. It is tested and proved that electroactivated water solutions with pH 4,62-5,60 for grain swelling during 48 hours allows to get grain rye "Avangard" with the largest mass, moisture and the least number of incidence и strength. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Sanova L.A., Dronikova T.V., Grigor’yeva B.N.Foaming capacity and expansion factor of water solution foams of basic shampoo surfactants
| Tags: foam degree duration, foaming ability, shampoo foams. Summaries: Models of foam number and expansion factors of shampoo foams are proposed. Model constructions are based on presentation of foams as monodisperse systems composed of gas cells in the form of pentagonal dodecahedra with liquid films formed by two adsorption monolayers of surfactant monomers. It is shown that foaming and expansion factor of foams are entirely determined by colloid-chemical properties of surfactant solutions, particularly, their specific concentration in the adsorption layer of the film, bubble, foam described by Gibbs1 adsorption theorem. Design equations were received for quantitative estimation of the foam number and expansion factor. Their use is illustrated by examples of assessing the characteristics of foams received from solutions of basic shampoo surfactants. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Golubeva L.V., Dolmatova O.I., Stremilova O.B., Bocharova Ye.I.Question about influence no milk fat on quality new keeping of milk products
| Tags: adequate combination of raw materials, mineral compounds, milk products, excipients, dietary fiber. Summaries: Was creation new recipes keeping of milk product, containing milk dried fat-free, substitute dried cream, water drinking, stabilizer, BAD "Shlemnik's extract", sugar or sugar replacer. Got outline keeping of milk products differ the good organileptic factors, are characterized by high food value and original composition of the fillers. |
Novosyolov S.V., Mayurnikova L.F., Davidenko N.I.Methods of development of the conceptual foundations of goods movement innovations based on the cognitive approach
| Tags: innovative development, innovation, cognitive models, conceptual framework, potential, merchandising. Summaries: It was present basic methodological position of developing the conceptual foundations of management innovation development which based on cognitive approach for creation of innovation, taking into account the comparative evaluation of innovation capacity of its members in the given boundary conditions which is priority applicable for the food industry and catering. Such approach to innovation, as intellectual work, is permit to create images of the future and coordinate the in-formed local goals and the proposition of management system. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Zaytseva L.V., Nechaev A.P.Yeast lipids as a source of raw materials for biodiesel production
| Tags: biodiesel, lipids of yeasts, agricultural wastes, triacylglycerols (TAG). Summaries: Various strain of yeasts were tested for ability to growth on agricultural waste and accumulate significant amounts of lipid suitable as material for manufacturing biodiesel. The group and fatty acid contents of lipids of selected strains were investigated. The main group of lipids is triacylglycerols, its content varies from 48 to 85 % in general lipid. Fatty acid content of lipids testifies to potential possibility their use for manufacturing biodiesel. Rhodosporidium toruloides was found to be promising lipid producer at growth on cheap substrates. Its lipid production was investigated in periodic two-stage cultivation and downstream processing in hemostat under nitrogen limitation. |
Yeveleva V.V., Rublev A.L., Zabodalova L.A.Food additives on a basis lactic acid and lactates in technology of yoghurt
| Tags: complex lactate containing food additives, technology of yoghurt. Summaries: The results of researches on application of new complex food additives on a basis lactic acid and lactates in technology of yoghurt are presented. Possibility of effective application of new additives for the purpose of the reception of high-quality production is shown. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Kretov I.T., Shakhov S.V., Potapov A.I., Popov Ye.S., Popov D.S.Development of ultrasonic membrane module for division of the fluid food ambiences
| Tags: liquid medium, separation methods, ultrasonic membrane module. Summaries: The technology division of liquid food media - tangential streaming filtering - accompanied by the formation at the surface of the membrane component of the high concentration of the detainee, called concentration polarization. To eliminate this negative phenomenon developed and proposed for implementation in industrial ultrasonic membrane module. |
INFORMATION