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Rambler's Top100

Storage and processing of farm products №6/2012

Summaries

URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGRIBUSINES

Panfilov V.A.Food technology: a dialectical model of development. P. 2

  Tags: dialectical model, patterns of development, self-organizing system, the level of system integrity, 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.



ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS

Dobrovol’skiy V.F., Zinov’yeva S.V., Kozhin N.A., Kovalevskaya I.F.Formation of Average wholesale prices and profits per unit of product – an analog of the prediction market

  Tags: marketing research, the wholesale price, profits, forecasting, product-analog market.
Summaries: According to the Conception with five-stage scheme developed by NIIPP and SPT, preliminary market research associated with the product - analogue to the new type (as to the optimal vision) with calculations of indicators of the average wholesale price and averaged profit in the Russian Federation per region is carried out at stage three. Averaged profit is included as a basic component in the formula for the annual economic effect measurement. The authors developed a procedure for determining the dependence of the average wholesale price of the average retail and average earnings of the average wholesale price.



Salomatin V.A.Modernization of the tobacco industry by elaboration and utilizing innovative agricultural and industrial technologies

  Tags: innovative technologies, managing and economic parameters, economic efficiency.
Summaries: Results of economic evaluation of the agricultural and industrial stream technologies for tobacco production and improving quality of smoking products are described. Managing and economic parameters of new technologies are developed. Economic efficiency of innovative technology for tobacco production is found.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Karamzin A.V.Fractionation of fine particles of biological origin in the drum separator with manual sludge discharge

  Tags: liquid environment, the coefficient of liftpond, sump, particle.
Summaries: Fractionation of fine particles of biological origin in the drum separator with manual sludge discharge based on quantitative analysis of dispersion characteristics of particles and integral dependency on counter size distribution function of particles is particle classification process calculation in conditions of sedimentation in the separator with manual unloading.



Kotova T.I., Khanturgaev A.G., Shiretorova V.G., Khanturgaeva G.I.Development of a microwave vacuum method of reception powder from the frozen fruit-berry raw material

  Tags: defrosting, microwave vacuum drying, fruit-berry powders.
Summaries: The results of researches on development of a way of microwave vacuum processing the frozen fruit-berry raw material with reception of a powder are presented. Qualitative characteristics of the powder received on the given way from frozen of sea-buckthorn berries are resulted. The found optimum parameters of defrosting and drying of fruits and berries allow to receive fruit-berry powders with high quality characteristics.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS

Shabanova O.V., Babich O.O., Kozlova O.V., Razumnikova I.S.Investigation of protease mold fungus Penicillium roqueforti

  Tags: hydrolysis, inhibitor, protease, substrate specificity, physical and chemical properties.
Summaries: The method sequenation carries out the analysis of primary structure protease musty mushroom P. roqueforti. Physical and chemical properties protease musty mushroom P. roqueforti. The pH-optimum, pH-stability, temperature stability, and also substrate specificity protease is defined. Results inhibitory the analysis given protease are presented, influence albuminous inhibitor is investigated, kinetic constants of hydrolysis of synthetic substrates given protease are defined.



Kas’yanova L.A., Dubina T.A.Investigation of storage process of the flour from germinated naked oats

  Tags: germinated naked oats, acid number of fat, acidity, microbiological indicators, flour, enzyme lipase.
Summaries: Storage process of the flour of the high, first, second grade from germinated naked oats and granular and fine flour from whole grain is studied. Character of change of organoleptic quality indicators, humidity, acid number of fat, acidity of a flour on the water extracts and water-alcoholic extracts, activity of enzyme lipase, microbiological indicators (bacterial and mushroom contamination) of flour from germinated naked oats within six months of storage is obtained. Period of storage of flour from naked oats during which there are no essential changes of its quality is defined.



Smykov I.T.Investigation of kinetics of protein structure formation during gelation

  Tags: video, gel, kinetic, casein micelle, milk, mean shear.
Summaries: Based on the developed methodology employing thin-layer cuvettes for visualization of gelation, it was demonstrated, that at the beginning phase of coagulation physic-chemical processes had energy, substantially exceeding energy of thermodynamic fluctuations. It was shown, that during gel structuring three-dimensional field of stochastic microflows in the dispersed system arised. Morphometric characteristics of synergistic channels for whey outflow in milk curd were determined.



Sharova N.Yu., Kamen’kova N.V., Khodkevich O.A.New enzymes for the preparation of destructured grain rye in the citric acid fermentation

  Tags: rye grain, citric acid, carbohydrate composition, fermentation, enzymatic preparation.
Summaries: The action of new enzymes as hydrolysis accelerator of plant polymers destruction rye grain on study of preparation of row material towards fermentation in to citric acid was investigated.



Kabulov B.B., Kakimov A.K., Mustafaeva A.K., Dzhilkisheva A.G., Kosoy V.D.Modeling the deformation behavior of materials of animal origin

  Tags: modeling, mechanical rheological model, raw materials of animal origin, an electrical analog.
Summaries: The article is devoted to the modeling of the deformational behavior of animal raw materials on the basis of their rheological mechanical model's electrical analogues. For construction of sausage meat's rheological mechanical model in mechanical processing of used Bingham model with the element, reflecting the loss of strength when cutting meat. The electrical analogs of Newton, Hooke and Saint-Venant rheological mechanical models are given. The modeling essence on the basis of rheological mechanical model's electrical analogues of the animal raw materials are described.



Yarichevskaya N.N., Kharenko Ye.N., Bedina L.F.Changes in physical characteristics of frozen cooked crab at various ways of processing

  Tags: yield, hydration, processing crab, ultrasound, physical-chemical properties, phosphates.
Summaries: Results of research effect of different processing methods on the physicochemical characteristics of boiled and frozen crabs products. The efficiency of the use of ultrasound technology in the boiled and frozen crabs products in order to increase the yield of finished products, while maintaining its high quality and safety.



CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS

Lallouche A., Kolodyaznaya V.S. Comparative analysis of the qualitative characteristics of the date Deglet-Nour during its storing under the cold storage

  Tags: ferment activity, breath intension, quality, temperature, dates, storing.
Summaries: The influence of low and negative temperatures on the breath intension changes and the activity of terminal oxidase was investigated. The content of monosaccharide, disaccharide, pectin substances and organic acids during the storing was also investigated. It's set that physicochemical and organoleptic index of the dates quality at the temperature -18 °C is the same during 12 months and at the temperature 4 °C - during 6 months.



Vasil’yev A.A.The system for monitoring and cleaning the grain from mold spores and mycotoxins in the post-harvest processing

  Tags: mycotoxins, microwaves, disinfection of grain, electrotechnology.
Summaries: The article is devoted to developing a method of disinfection of grain from mold spores and destruction of mycotoxins in the post-harvest processing, resulting in the vital activity of mushrooms. Using the method of disinfection will improve the quality and increase shelf life of grains and reduce energy costs to process.



DESIGNING AND MODELLING THE NEW GENERATION FOODS

Malyshev V.K., Demidova T.I., Nechaev A.P., Doronin A.F., Andreeva A.A.Functional foods: feat ure sof modern food technology

  Tags: clinical studies, fitocomponents, functional foods, functional mikrobiotic heskieporridge based on wholegrains.
Summaries: This paper presents an overviewof the marketo f functional foods (FF) and the development prospectsof this segment of the Russian market. Considered promising technologies of production of FF neutralization on corn-based.



Yevdokimov V.V., Matrosova I.V., Yevdokimovа A.V.The study of the sexual cycle and composition of free amino acids in the gonads korbikuly japanese

  Tags: amino acid composition, biologically active, gonadе, korbikula, shellfish, food additive, the sexual cycle.
Summaries: Studied the reproductive cycle of the japanese korbikuly (Corbicula japonica), obtained data on the histological organization and cellular composition of their gonads. The results allow a deeper understanding of the reproductive biology of molluscs and make fuller use of them contained in the biologically active substances for the production of valuable food additives.



USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS

Bryukhova S.V., Danilov M.B., Bazhenova B.A.Technology for producing a decoction of the Irish tsetrarii

  Tags: quality, decoction, composition, cetraria islandica, extract.
Summaries: Results of reception of broth from Cetraria Islandica, growing in Republic Sakha (Yakutia) are resulted. Indicators of quality of vegetative raw materials are defined. Technological modes of reception of broth from Cetraria Islandica and its chemical compound are established.



Rodionova N.S., Glagoleva L.Ye., Klimova Ye.A.Defining the parameters of the process of swelling of the components of complex additives for oxygen cocktail

  Tags: water connecting properties, oxygen cocktails, rate constant of swelling, food fibres, sorption properties, degree of swelling.
Summaries: The parameters of the process of swelling of the components of a comprehensive supplement for the production of oxygen cocktails, studied the interaction of non-traditional herbal supplements with water. The degree of swelling of the studied components in different technological environments, and the rate constants of swelling when the equilibrium states. The results can be used to develop recipes and production schedules production functionality.



SYSTEM OF PROCESSES, MACHINES AND EQUPMENT

Danilova M.A., Blagoveshchenskaya M.M., Blagoveshchenskiy I.G., Nosenko S.M.Automated system of the account of loose foodstuff

  Tags: shipping and packaging, subsystem of safety, subsystem of shipped, subsystem receiving and storage, structure of system, transportation of products.
Summaries: The complex automated system of shipment developed by authors and the account of the loose materials, designed for full control of shipping and packing department. The structure of the complex automated system of shipment and packing is resulted. Problems which the developed system should solve are described.