Storage and processing of farm products №5/2012
Summaries
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGRIBUSINES
Panfilov V.A. Food technology: a dialectical model of development
| Tags: dialectical model, patterns of development, self-organizing system, the level of system integrits, entropy. Summaries: We consider the scientific approach to the creation of machine technology with the prospect of food for 30-50 years or more. The author believes that such "distant" technology today is vital to anticipate, predict, forecast, design. Current scientific research must be carried out on the basis of technical and technological requirements for the organization "deserted" the process streams. These requirements will become a launching pad forming enterprise of the future. |
Yegorova Ye.Yu.Integrated processing of fruit and berry raw materials: methods to complex processing
| Tags: complex processing, methodological approaches, cedar nuts, raw berry fruit, food resources. Summaries: Based on the literature and our own experimental data are described methodological approaches about complex processing of wild and cultivated raw berry fruit. Special attention is given to approaches used in integrated processing of cedar nuts and juicy fruit and berry raw materials. The models formulated in the work improve the rational use of food resources to produce food products of general and functional purpose. |
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Kambarov A.O., Kozhin N.A., Kovalevskaya I.F.Basis for the formation of two interconnected systems of performance indicators
| Tags: coefficient of differences, market research, forecasting, retail price, market. Summaries: A concept of calculating the effect and efficiency in conducting market research and market forecasting product. We consider two related metrics. The authors methodologically and methodically developed the first system of indicators: the coefficient of the differences between retail and wholesale turnover, average retail, wholesale prices, profits averaged across the region. On the basis of this system can be calculated parameters of the second system - an annual economic impact, the payback period of capital expenditures for the purchase of new equipment. |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Sharikov A.Yu., Rimareva L.V., Stepanov V.I., Ivanov V.V., Ignatova N.I., Veselovskaya O.V.Influence of cereal extrusion variables on efficiency of biotechnological processes for agroculture processing industries
| Tags: biotechnological processes, high concentration, regime parameters, alcohol production, extrusion. Summaries: It was investigated influence of extrusion variables on cereal extrudates functional properties determining degree of their availability for biotechnological conversion. Extrusion cooking was shown to improve biochemical parameters of fermentation high-concentrated media with 30% solubles for ethanol production. The results of investigation show that more intensive termomechanical regimes of extrusion are preferable. |
Prichko T.G., Karpushina M.V.Optimization of the timing of post-harvest handling of fruits plums 1-MСP
| Tags: ethylene inhibitor - 1-MСP, refrigerated conditions, plum fruit, storage, ethylene. Summaries: The results of studying the influence of post-harvest handling of fruits plum drug SmartFresh, the active substance which is 1-MCP (1-metitsiklopropen) used as an inhibitor of ethylene evolved fruits that causes ripening them in storage. According to the results of qualitative changes in fruit pulp firmness, the intensity of ethylene production, a change of dry matter, sugars, titratable acids was tried on the high efficacy of the drug used in fruit storage technology. Post-harvest processing of 1-MCP slowed down the formation of ethylene, reduces the rate of ripening of fruits, contributed to a better preservation of product quality of the fruit, flesh firmness, lower consumption of nutrients on the breath. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Rashkin K.A., Chesnokov V.M., Bredikhin S.A.The temperature distribution of the product during its flow in heat exchangers
| Tags: highly viscous products, scraper heat exchangers, heat transfer. Summaries: The analysis of the effectiveness of using different types of heat exchangers, depending on the technology and the viscosity of the processed product. The design currently used scraper plate heat exchangers and the type of traffic pattern of the product. Based on these studies is proposed to study the distribution of the product temperature in the heat exchange element by means of differential equations of heat transfer in a moving liquid media, written in cylindrical coordinates for axisymmetric temperature distribution. |
Zuev N.A., Rudobashta S.P., Zotova Ye.Yu., Zueva G.A.Stimulation of seeds by the pulse infra-red drying
| Tags: germination, white mustard, infrared drying, onion, stimulation, growth vigor. Summaries: The effect of pre-wetting of seeds and length of the oscillating infrared drying process of stimulation of seed germination with different: white mustard, and onion. The stimulating effect was assessed by changes in plant vigor and seed germination. It is shown that the greatest stimulating effect of IR drying is achieved in the processing of viable seeds with reduced sowing qualities. |
Dedov A.V., Nazarov V.G.Modeling the kinetics of extraction of plasticizer from PVC containers
| Tags: kinetics, modeling, plasticizer, packaging, extraction. Summaries: A model for predicting the kinetics of extraction dioktilftalat from PVC bottles into the product. The basic problem of modeling the kinetics of extraction of plasticizer from polyvinyl chloride and their possible solutions in predicting the rate of the process under certain conditions. |
Golubeva L.V., Pozhidaeva Ye.A., Popov Ye.S.The study of the kinetics of frizer mixtures for soft ice cream
| Tags: viscosity, ice-cream, the stabilizer, freezer. Summaries: Use of methods of physical and chemical mechanics allows to receive ready products of the constant, in advance set quality, to intensify technological processes, to create new products. Rheologicl characteristics of mixes for soft ice-cream have been investigated on rotational device by "Reotest-2". In article it is proved that technological properties of the stabilizer have great value by working out of new grades of ice-cream. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Trotsenko A.S., Tanashkina T.V., Korchagin V.P., Prihod’ko Yu.V., Klykov A.G.Effect of drying on the amylolytic activity of buckwheat malt
| Tags: amylolytic activity, buckwheat malt, rate of water loss, drying. Summaries: We present new data on changes in enzyme activity of buckwheat malt at different temperatures of drying. We study the efficiency of drying at different air flow rate. Conclusions about the optimal mode of drying buckwheat malt. |
Bezdenezhnykh A.A., Sanova L.A., Lisitsyn A.N., Dronikova T.V.The solubilizing ability of shampoos
| Tags: mechanisms solubilization, micellar solubilization, solubilizing ability shampoos. Summaries: A model of the mechanism of solubilization of pollution hair and skin of a human head in micellar solutions of surfactants shampoos. Shows the composition and structure of the contaminants and their effect on the rate of solubilization. Determined by the ability of solubilizing solution shampoo, its relationship with the structure of the micelles, in particular, with the length of the hydrocarbon chain and the position of the polar group. We find quantitative estimates of the characteristics of solubilization fragrant perfuming substances in shampoos. |
Simakova I.V., Nosova A.S., Kotukova N.A.Assessing the impact of frying fats and fried foods in their on the animal organism
| Tags: biochemical studies, autopsy study, frying fats. Summaries: The effect of Frying fat on the body of experimental rats. An analysis of the data convincingly demonstrated the negative effects of thermal oxidation Frying fat and fried food in it on the animal organism. |
Ivchenkova A.P., Parshin G.S., Podkopaeva Z.P.Determination of antioxidant activity of compounds of plant origin by chemiluminescence
| Tags: antioxidant activity, lipid complex, the method of chemiluminescence. Summaries: The mechanism of antioxidant action of substances of vegetable origin, are established factors that increase the shelf life of food products with the introduction of trace amounts of substances of the antioxidant in the form of aerosols. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Lunin M.V., Chernykh V.Ya., Artamonov A.V., Shumov A.V.Information-measuring system controls the concentration of optically transparent solutions
| Tags: viscosity, metering, measurement, control, concentration, rheology, formulation, sugar. Summaries: Described developed information-measuring system controls the concentration of optically transparent solutions, allowing to quickly set their concentration by direct measurement of discrete viscosity. Testing of the developed technique confirms the possibility of its application in the food industry. |
Voronova Ye.V.The solution of the problem of propagation of heat from the local chamber of grain self-warming
| Tags: grain, boundary-value problem, self-warming, temperature field, heat. Summaries: The approach, called the method of functional transformations, which is used for solving boundary value problems of heat conduction in an arbitrarily moving boundary. The information obtained can be used to detect self-warming pockets, choice of optimum modes of ventilation and cooling of grain raw material during storage in silos. |
Kazennova N.K., Shneider D.V.Estimation of color of pasta on Conika Minolta
| Tags: pasta, method, color, color indicators. Summaries: Working out of a method of an estimation of color on colorimeter Konica Minolta. Determined the fraction of pasta, which gives the closest estimate of color pasta to the assessment of color spread out a thin layer of pasta, identified metrological characteristics of the method. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Boyko B.N., Dumskaya N.S., Chernykh V.Ya., Chistova M.V.Scientific and practical bases of inulin in the production of wheat bread
| Tags: differential scanning calorimetry, inulin, wheat dough, thermogram, bread. Summaries: Crystalline and amorphous inulin powders were investigated by differential scanning calorimetry. For amorphous inulin detected the presence of marginal critical heating temperature, the effect of high temperature crystallization. For a similar effect of crystalline inulin recovery fraction of bound water is absent. The effect of dosage of amorphous and crystalline forms of inulin on the rheological properties of wheat dough and bread quality. |
Blagoveshchenskaya M.M., Shkapov P.M., Krylova L.A., Nosenko S.M.Methodology of modeling the hydromechanical systems of food manufactures in the calculation of their dynamic characteristics
| Tags: global optimization, dynamic characteristics, mathematical modeling, inverse spectral task, food production, hydro-mechanical system. Summaries: The methodology of the mathematical description of the object of research involves the use of an impedance-matrix calculation method with the use of transition matrices of elements of the hydraulic system to be submitted in the form of multipoles. The sequence of transformations for reception of the characteristic (frequency) equations of system generally for the opened and girdled hydrosystems is resulted. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Serebryakova L.A., Nekrasov A.Ye.The ability to use non-woven materials recycled as packaging for the storage of carrots
| Tags: carrots, non-wovens, packaging, storage. Summaries: Studied needle-punched non-wovens from recycled materials and waste local fishing (disused ropes of the net fishing gear (nets, trawls), and the garment industry as packaging materials for storage of carrots. It is concluded that the possibility of their use as packing material for storing fruit and vegetables in a production environment. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Grudanov V.Ya., Brench A.A., Tkacheva L.T., Khodakova S.N.Crushing of meat raw materials by the new cutting tool on the meat comminutors
| Tags: grinding, knife, performance, cutting instrument, cutting ability, lattice, temperature, specific energy consumption. Summaries: As a result of theoretical researches the new design of rotating knifes and the punched meat grinder plate for crushing of meat raw materials has been developed. The criterion of an estimation of cutting ability of pair a knife-meat grinder plate is offered. The received experimental dependences of change of temperature of raw materials in the course of small crushing, productivity and specific power consumption from regime and design features of the cutting mechanism of meat grinders allow to prove possibility of application of advanced designs of knifes and meat grinder plate. |