Storage and processing of farm products №8/2012
Summaries
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Chernyh V.Ya., Artamonov A.V., Maksimov A.S., Semakov A.V., Shumov A.V. On creation of information-management system for kneading wheat dough
| Tags: knead, torque, dough, technological stage, bakery products. Summaries: The purpose of this study was to form conceptual representations about the processes occurring during the mixing of wheat dough, which is the initial technological operation of a stage of preparation of dough and, respectively, all process of manufacture of bakery products. |
Bukhantsov K.N.Ozone and air-ions – potentialities and problems in their usage for grain drying (рart 1)
| Tags: airions, barrier ozonizer, grain humidity, air ion mixture, grain dryer, corona ozonizer, grain disinfection, ozone air ion mixture, grain dryer, heat-carrying agent, expenditure of energy. Summaries: The author offers the idea of separation of drying methods according to the composition of the gas discharges which are contained in the coolant heat-carrying agent. Both the main efficiency indexes and some disadvantages of the methods of grain humidity decreasing have been analyzed, where as a drying agent is used air treated in the gas discharges (in the corona or barrier) and having the different composition of electro-activated particles (ozone, air-ions, and their mixtures).The potentialities of using these electro-physical methods of humidity removing in the production conditions are evaluated and it is concluded that it is the most profitable to use the ozone-air dryer. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Zhurba O.S., Karamzin A.V., Krikunova L.N., Ryabova S.M.Influence of a peeling of grain on parameters of process of its crushing
| Tags: quality of meals, equipment for hulling grain, hulling grain, energy consumption for grinding grain. Summaries: In this data about influence of a kind, humidity of grain of wheat, a rye, barley and degree of its pee-ling for the work spent for crushing of raw materials, and on degree of crushing of raw materials which estimated under the maintenance in grindings of separate fractions and to an indicator "fineness modulus" are cited. |
Ivanets V.N., Borodulin D.M., Andryushkov A.A. The analysis of the operation mixers of continuous action of centrifugal type on the basis of the correlation approach
| Tags: correlation analysis, smoothing ability, mixers of continuous action. Summaries: The paper deals with the mathematical description of the process of mixing materials on the basis the correlation analysis. The latter has been conducted for mixers of continuous action of centrifugal type, using direct and reverse recycles. Result of theoretical investigations mathematical models for specified mixers have been obtained. It has been found out how both the fact of forming the direct and reverse recycles and the process of averaging the material inside the apparatus on reduce dispersion of an entrance stream in mixers of continuous action. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Berezovsky Yu.M., Kaloshin Yu.A.On the standardization of food viscosimetric study of disperse systems
| Tags: viscometry, the viscosity, shear stress, rheological model, rheometric, shear rate, the effective viscosity. Summaries: The question on ordering reometric researches of food disperse systems (Food disperse systems) is considered up to acceptance of standard techniques. It is of-fered for discussion to acceptance as a variant of a standard technique of research 4 of the most widespread reologic to model. |
Kairbekova G.S., Ulumiev A.A.Study of thermophysical properties and mass transfer characteristics of heat-sensitive waste grapes and apples
| Tags: grapes, the coefficient of heat, mass transfer processes, waste treatment, apples. Summaries: The results of investigation of the dependence of thermophysical properties and mass transfer characteristics of heat-sensitive waste processing of agricultural products from moisture and heat. The obtained data should be used when calculating the kinetics of the drying process and the development of advanced processes and apparatus for drying and storage of waste processing heat-sensitive agricultural products. |
Bazhenova B.A., Amagzaeva G.N., Baglaeva M.V., Madagaev F.A.The influence of the functional characteristics of the muscles on the technological properties of meat of yaks
| Tags: water connecting ability, dynamic muscles, meat of yak, weight losses, static-dynamic muscle, effort of a cut. Summaries: The results of the study depending on the technological properties of meat of yaks on the functional characteristics of muscle. Revealed that the highest hydrophilic properties have samples of dynamic muscles. |
Mel’nikova Ye.I., Titov S.A., Bogdanova Ye.V., Muradova O.A.Functional and technological properties of low-calorie fruit and berry ice cream
| Tags: cryoscopic temperature, ice crystals, ice cream, complete replacement of sucrose. Summaries: The effect of complete replacement of sucrose in the mixture of fruit ice cream on functional and technological properties of the finished product: cryoscopic temperature, the size of ice crystals, melting resistance. The findings suggest that the prospects of creating a diverse range of low-fat ice cream with useful properties that meets the tastes of consumers. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Khramtsov A.G., Ryabtseva S.A., Panfilova A.A., Rodnaya A.B., Lodygin A.D.Yeast-producers of beta-galactosidases application for galactooligosaccharides production from lactose containing raw material
| Tags: galactooligosaccharides, yeast, prebiotics, methods of production. Summaries: Results of search and analysis of information about application of yeast in galactooligosaccharides prebiotics manufacture are shown. The data on yeast cultivation conditions are summarized, perspective directions of GOS technology development are revealed. |
Magomedov R.K.Storing tomatoes in a gaseous medium
| Tags: controllable atmosphere (KA), lycopene, keeping, OXYSTAT system, persistence, tomato. Summaries: The results of studies of tomatoes stored in controlled atmosphere. It is shown that the optimum concentration of CO2 and O2 of tomato fruit can be stored without loss of quality for about 2 months. Given the biochemical and morphological evaluation of tomatoes after prolonged storage. |
Rudobashta S.P., Moryakov A.V., Dmitriev V.М.Massconductivity rape seeds during drying
| Tags: moisture content, mass exchange, mass transfer, mass conductivity, canola, seeds. Summaries: Processing of the curves obtained by drying the zonal dependence of the moisture content of seeds from massconductivity material at different temperatures of drying agent. The data on massconductivity rapeseed (colloidal capillary-porous material) were compared with published data on the massconductivity seeds of wheat, rye, barley, oats, and with data on other classes of materials - micro and makrokapillyarporous materials and man-made non-porous and porous polymers. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Soldatova L.S., Babich O.O., Prosekov A.Yu., Korotkaya Ye.V. Specific features of obtaining of immobilized proteolytic enzyme on the basis of nanoparticles Fe3O4 for the dairy industry
| Tags: biocatalyst, immobilization, carbodiimide method, Fe3О4 nanoparticles, the specific activity, chymotrypsin. Summaries: Two ways of carbodyimid immobilization of proteolytic enzyme chymotrypsin are considered: traditional and modified. It is established that modified carbodyimid way allows to immobilize 90 % of enzyme, while traditional - only 75 %. It is shown that using of modified carbodyimid way allows to receive a fermental preparation with wider range of optimum operating conditions in comparison with a traditional technique. |
Blagoveshchenskaya M.M., Shaverin A.V., Blagoveshchenskiy I.G. Automation of control of parameters of taste chocolate products using neural networks
| Tags: quality of chocolate products, clusters, mathematical modeling, neural network, neural network model (NNM). Summaries: The way of automatic definition of indicators of taste of chocolate products on the basis of developed neural network model is described, it allows free participation of professional tasters to objectively evaluate the taste of the finished article. The basic stages of the decision of the given problem are described, the analysis of technological parameters and indicators of quality of the chocolate weights, developed neural network model of an estimation of indicators of taste of chocolate products and the algorithm of the software-hardware complex of control of flavo-ring indicators of chocolate products are resulted. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Rodicheva N.V., Chernykh V.Ya., Bykova N.Yu., Krokha A.S.The technology of rye bread with beet powder
| Tags: vitamins, micro and macro elements, rye bread, beet powder, production schedules. Summaries: The expediency and efficiency of the production of bread made from rye flour with powdered beets. Products have a good consumer and functional properties. Production schedules worked out the production of rye bread with a powder of red beet. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Parfyonova T.V., Korostyleva L.A., Bardina N.V., Novitskaya Ye.G. Characteristics of pumpkins grown in the Primorsky region
| Tags: humidity, bitter glycosides, Viburnum opulus L., bark, leaves, shoots unwood, drying, extractives. Summaries: Studied the economic and botanical varieties of pumpkins grown in the experimental farm of Agricultural Research Institute of Primorye in 2008-2010. Studied the characteristics of the consumer of fruits, their chemical composition, the safety record, recommendations on the best examples of industrial use of the pumpkin. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Vasil’yev A.N., Budnikov D.A.Drying grain aeration using an electromagnetic microwave field
| Tags: active ventilation, ventilation of grain, moisture, microwave, grain drying. Summaries: Describes a method of drying grain with the use of the microwave field allowing, the authors option, to reduce energy costs for drying, increase the productivity of the drying process in the active aeration silo, as well a reduce the unevenness that occurs in the radial direction from the central duct to the outer surface of the silo. |
Muradov M.S., Muradov M.M., Giulmagomedova D.G.The open type continuous action sterilizers
| Tags: apparatus of continuous action, air evaporative cooling, sterilization of canned food. Summaries: The device and action principle of the open type continuous action new apparatus for sterilization of acid (pH < 4,4) and low acid (pH <4,4) of canned foods are considered and the qualities of these apparatus are given. |
INFORMATION