Storage and processing of farm products №10/2012
SUMMARIES
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGRIBUSINES
Lisitsin A.B., Chernuha I.M., Gorbunova N.A. Scientific Support of Innovative Technologies for Healthy Foods
| Tags: healthy food, world market, food supplements, dietetic foods and functional foods. Summaries: This article presents an analysis of the terms "healthy nutrition" and it's influence on the level of morbidity because of dietary factors in Russia. The main principles of healthy food construction are shown. And the results fulfilled by the RAAS institutes on the storage and processing of agricultural products for the development of functional and special meals are presented. The results of research on enrichment of meat and meat's role in human nutrition are presented. The direction of an integrated approach to creating healthy food industry in Russia are given. |
ECOLOGY PRODUCTS AND PRODUCTION IN AGRICULTURE
Gorlov I.F., Mosolova N.I., Korotkova A.A.,Pyatkova Yu.P.Using of Iodineorganic Additives in Milk Productionas a Way to Prevent of Iodine Deficiency
| Tags: Iodine, "IODDAR", "IODDAR-Zn", feed additives, cows, milk, milk productivity. Summaries: Тhe prevalence of different forms of iodine deficiency disorders in the Volgograd region is analyzed in the article. The efficiency of using a new fooder additives "IODDAR" and "IODDAR-Zn" in milk production is stated. The positive influence of additives tested on milk production, milk composition and properties of the experimental cows is defined. Increase iodine content in milk is revealed. |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Bukhantsov K.N. Ozone and Air-Ions — Potentialities and Problems in Their Usage for Grain Drying (Part 3)
| Tags: airions, barrier ozonizer, grain humidity, grain dryer, air ion mixture, 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 lf electro-activated particles (ozone, air-ions, and their mixtures). The potentialities of using these electrophysical 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. |
Aliev M.R., Aliev A.R. Calculation of Extraction of the Grain Mash in Counterfow Convective-Mass-Exchange Apparatus (Part 2)
| Tags: hydrodynamics, mass-exchange, brewing, permeable channel, adjacent conduits. Summaries: The mathematical model of a non-stationary current and mass transfer of streams in system of three adjacents divided by permeable membranes is given. On its basis the mathematical model of hydraulics and a mass transfer in three-channel the counterflow convective-mass-exchange apparatus is offered. |
Zhuravlev A.A., Lobosova L.A., Barsukovа I.G., Kanishcheva Ya.Yu., Smirnykh O.V. Simplex-Centroid Planning for Optimization of the Formulation of Jelly Mass
| Tags: jelly mass, optimization, peach puree, girasol puree, apple puree. Summaries: The article is devoted to solving the actual problem - the development of new functional foods with fruit and vegetable raw materials with increased shelf life. Experimental data confirmed the results of mathematical processing. Optimization of the formulation of jelly masses is carried by the implementation of the simplex-centroid experimental design. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Korolev A.A. Technology of Production of Fruit and Vegetable Crisps by Method of Combined Dehydration
| Tags: combined drying and fruit and vegetable raw materials, microwave, dryer, technology, chips. Summaries: In article questions of the production technology of fruit-and-vegetable chips with application of the combined method of drying are considered. Combination convection and microwave methods in a single production line provides technological parameters allowing to receive the quality final product. |
Bogdanov V.D., Petrova L.D. Combined Mince System from Deep Sea Fishes
| Tags: deep sea fish, combined minced system, functional and technological properties. Summaries: The technologies for combined minced systems of deep-sea fish, and on their functional and technological properties. New technology allows the efficient use of raw materials, to get high quality products. |
Andreev A.N., Klokov Yu.V. On the Thickness of the Crust Baked Product
| Tags: bakery products crust, thickness, energy supply. Summaries: Shows the effect of energy supply on the formation of baked crust dough pieces. Shows the changes in moisture content, describing the formation of the crust. Found that for different types of radiation baking heat (infrared radiation) is characterized by a constant rate of crust formation. Proposed design formula for determining the thickness of the crust baked product that affects the increase shelf life. |
Kovalenоk V.A., Lomakin I.I., Usachev I.S.To Sampling Design Data of Screw Extruders
| Tags: expend-pressure characteristics, die, extrudate, extruding machine, extruders the technique. Summaries: On the basis of the analysis of expend-pressure characteristics of screw extruders the technique of definition of design data of screw conveyors with the flat channels, providing the maximum productivity of an extruding machine is instanced. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Inerbaeva A.T., Bokova T.I., Zheltisheva O.S. The Apples Homogenates Like Detoxicants in vitro and in vivo Experiments
| Tags: laboratory animals, cadmium, meat products, organs, tissue, toxic elements, lead, apple homogenates. Summaries: The effect of meat products from beef with apple homogenates reduction of toxic elements in the organs and tissues of laboratory animals. The positive influence of apple homogenate to reduce the content of lead and cadmium in muscle and bone tissues of animals. |
Ponomaryova E.I., Alyohina N.N., Chusova A.E., Logunova L.V. The Research of Influence of Enzymatic Preparation Cellulolytic Actions to Change the Properties of Grain During the Swelling
| Tags: rye, enzyme preparation, swelling, durability, weight, humidity and fiber. Summaries: In the preparation of grain to the production of the most important technological stage is swelling that lasts 10-42 hours depending on the type of culture. Therefore it is expedient to speed up the process of swelling grains and get cereal culture with the lowest strength. The article presents materials of researches of the influence of enzymatic preparation cellyulolitichesky action "Viskostar" to change the properties of grain during the swelling and the establishment of his rational dosage. It is established that the application of the dosage of enzyme preparation "Viskostar" in the dosage of 0,8 % of the mass of dry grain allows to intensify the process of preparation of grain, reducing it on 21-22 hours. |
Martirosyan V.V., Girkova E.V., Malkina V.D. Effect of Extrusion Processing of Wheat Bran on the Crystallinity of the Polysaccharides
| Tags: starch, crystallinity, modification, bran, polymerization, polysaccharide, structure, extrusion. Summaries: The effect of extrusion processing of wheat bran polysaccharides for crystallinity by X-ray analysis as well as to changes in the crystallinity of starch flour and bread prepared with native and extruded wheat bran. |
Gurkovskaya E.A. Defining Indicators trade wheat proteins by thin layer gel chromatography
| Tags: albumen, globulen, glutelin, molecular massa, prolamin, protein of cereal crops, sefadex, ething-layer chromatography. Summaries: Methodical questions and detailed analyzes of performance tovarovednyh proteins of wheat and wheat flour, and their qualitative and quantitative characteristics by thin layer gel chromatography. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Kostyuchenko M.N. Innovative Approaches to the Solution of Urgent Problems Baking Industry in Russia
| Tags: without yeast and yeast puff products, bread disease, dietary products, innovation, microbiological safety, natural enrichers, quality improvement, flour from triticale grain. Summaries: The necessity of innovation in the baking industry, aimed at creating a high-performance technologies to solve the problem of the quality of the product, its microbiological safety, expanding the range of products enriched with vitamins and minerals, functional and specialized purpose. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Melekhova L.V., Tekuteva L.A. The Pressure Distribution in Soft Containers for Storage of Fruits and Vegetables
| Tags: pressure, container, mathematical modeling, mechanical strength, fruits and vegetables production, physical impact. Summaries: A mathematical model of the power impact of products on the walls of soft container. The dependence of the pressure on the walls of the container products on the depth of the location. The values of the pressure in the container with the potatoes and carrots, do not exceed the tensile strength of the packaging material. |