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Rambler's Top100

Storage and processing of farm products №11/2012

Summaries

PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Vyaizenen G.N., Vyaizenen G.A., Vyaizenen A.G., Dementiev A.A., Perevala R.V., Golovey V.V.Laser treatment and ozone in the production of broilers meat

  Tags: laser technology is growing, ozonation air, slaughter of poultry in the manufacturing shop floor, broiler chickens.
Summaries: Reflected laser technology for growing chic-kens, with full feeding and ozonation air under way a large groups cell contents. Plant the slaughter rates and factors that influence their dynamics.



Okunev O.N., Bekkarevich A.O., Bubnova T.V., Nemashkalov V.A., Koshelev A.V., Matys V.Yu., Tsurikova N.V., Rozhkova A.M., Sinitsyn A.P.Creating a xylanase enzyme preparation based on recombinant strain Penicillium verruculosum_XyllI-24

  Tags: feed enzymes, xylanase, recombinant strains.
Summaries: The work was to create a highly active enzyme preparation enriched xylanase on the basis of a new recombinant strain of P. verruculosum - producer of heterologous xylanase II Trichoderma reesei. Obtained enzyme preparation with a specific activity of xylanase 35.5 U/mg, 67% (or 1.7 times) higher than the original strain. It is shown that the new enzyme preparation P. verruculo-sum_ХуIII-24 is able to more efficiently break down (hydrolysed) non-starch polysaccharides of agricultural feed compared to the original strains and commercial analogues (5-10%).



Eshmatov F.Kh., Maksumova D.K., Dodaev K.O.Removal of citric acid and tannin from po-megranate juice

  Tags: anion-exchange process, pomegranate, citric acid, tannin, epoksiamidnaya resin.
Summaries: Provides a method for partial removal of citric acid and tannin from pomegranate juice at the stage of production. Describes the tools used for this purpose - epoksiamidnye resin. Dan calculation industrial unit for anion exchange process. The results of the pilot study anion exchange method for controlling the amount of citric acid and tannin removal of pomegranate juice.



Kolpakova V.V., Fan Kuin’ Cham, Chumikina L.V., Smirnov S.O. Rice protein: the obtaining by biotechnological method using carbohydrases

  Tags: proteins, carbohydrases, precipitation, solubility, rice flour, enzyme preparations.
Summaries: Presents the results of the process for obtaining proteins from white and red (brown) rice using carbohydrase enzyme preparations. The optimum conditions of extraction of rice proteins were selected in acid solution, the influence of amylase and xylanase treatment of rice flour on the yield of proteins with isoelectric point precipitation in the presence of salt was studied.



Bredikhina O.V., Kapshina A.G., Nikiforov-Nikishin A.L. Yudaev V.F. Dynamics of population of fish at randomized supporting capacity of habitat

  Tags: dynamics of the population, the modified model P.Ferkhyulsts, casual parameters.
Summaries: The modified model of dynamics of population of P.Ferhjulst with variable supporting capacity ta-king into account casual changes of inhabitancy is considered.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS

Kalashnikov G.V., Litvinov Ye.V.Analysis of the properties of apples by applying thermoanalytical methods

  Tags: differential thermal analysis, thermogravimetric analysis, apples.
Summaries: Differential-thermal and thermogravimetric analyzes carried out assessment of water to apples. Studied the presence of water in plant foods varying degrees of coherence, identified changes in the moisture of the product corresponding to each stage of the state of water.



Vasil’ev A.M., Volkov A.S., Kirakosyan D.V.The equations of motion of the particle vibration on the grooved bearing surface separating machines

  Tags: determine adjustable resistance, vibrational motion, riffles.
Summaries: A model of the vibrational motion of a particle between adjacent flute on an inclined support surface, oscillating along the line of greatest slope, and the proposed method of calculating the motion of the particle in the movement without flipping, derive the equation for the dimensionless parameter of resistance to movement and acceleration.



Simakova I.V., Makarova A.N., Nosova A.S.Investigation of the fatty component of snacks and long-term storage of fats used in their production

  Tags: safety, impact on the body, quality, snacks, deep-fry and the extracted fat frying.
Summaries: The issues of quality and safety of the fat phase of snack products and source of fat used in their manufacture. Revealed damage to health by prolonged consumption of the snack products.



CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS

Gorlov I.F., Mosolova N.I., Shishkunov V.M.Improving the quality and environmental sa-fety of milk using sorbents

  Tags: detoxification measures, fruit and vegetable pomace, sorbents, toxicants, zeolites, ecological safety.
Summaries: Completed comprehensive studies to identify the possibility of using sorbents in the diet of cows, their influence on milk production, composition, properties of milk and its quality.



Dedov A.V.Modelling of speed of extraction of softener from polyvinylchloride at long storage of vegetable oil

  Tags: kinetics, modeling, PVC, plasticizers, extraction.
Summaries: On the basis of literary data the model for forecasting of speed of extraction of softener from PVC is offered by vegetable oil at its long storage during which various stages of course of process are realized. Dependences of empirical factors of the equations on temperature of oil and the content of softener that expands borders of use of model in experimental conditions are defined. At a certain temperature of oil and the content of softener the extraction termination is observed.



Khrameshin A.V., Arslanov F.R., Vasil’ev A.N.Quality semi-finished potato can be improved

  Tags: potatoes, quality, convenience foods, properties, composition, factor.
Summaries: Considered as intermediate stages of potato cultivation of raw materials to the sale of products through the distribution chain. Analyzed nutrient losses, the impact of natural pollutants, chemical composition and energy content of products.



Borisov V.A., Romanova A.V., Yanchenko Ye.V.Keeping quality and timing of the disease carrots dining domestic and foreign selection

  Tags: CVs, carrots dining, losses from disease, accessions, persistence, timing of the disease.
Summaries: Experimental data on the persistence of carrots dining domestic and foreign selection, the losses from disease and timing of their appearance in the course of storage.



Askerova A.A., Babayev Sh.M.An apparatus for controllingthe concentration of the salt solution in the food industry

  Tags: device, regulating, saltness, thickness.
Summaries: The article is dedicated to the development and theoretical research devices for controlling the concentration of the salt solution in food production.



DESIGNING AND MODELLING THE NEW GENERATION FOODS

Zokirova M.S., Dodaev K.O., Atkhamova S.K.Producing of sweet tinned products from topinambur

  Tags: inulin, food functionality, Jerusalem artichokes.
Summaries: Obtained from Jerusalem artichoke syrup enriched with fructose: by hydrolysis with mineral acids, by the hydrolysis of organic acids contained in lemon, pomegranate and briar juices. The syrup is intended for production of jams and candied fruits and berries. The chemical composition of canned food. Found that in the finished product of the sugars fructose predominates.



Parfenova T.V., Korostyleva L.A., Tekut’yeva L.A., Mukhortov S.A., Alekseev N.N.Pumpkin ketchups

  Tags: safety, healthy nutrition, ketchup, sea buckthorn, quality evaluation, pumpkin, pumpkin ketchups.
Summaries: New ketchups based on pumpkin puree and sea buckthorn, sweet and savory that can successful-ly compete with traditional tomato ketchups, have been developed. They have high organoleptic in-dexes and increased bioavailability.



SYSTEM OF PROCESSES, MACHINES AND EQUPMENT

Korolev A.A.Application of the combined technologies of energy supply in the dry plant material

  Tags: сombined energy supply, raw fruits and vegetables, microwave, dried fruits and vegetables, dried, technology.
Summaries: Identified technological solutions related to technology and the efficiency of energy-efficient method of drying vegetables and fruit combined method.