Storage and processing of farm products №12/2012
Summaries
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Shevtsov A.A., Drannikov A.V., Ponomarev A.V., Lesnyh T.V.The exergy approaching to the thermodynamic analysis of process of drying a beet pulp
| Tags: beet pulp, dryers, exergy analysis. Summaries: Schemes drying beet pulp divided into control surface. Exergy balance of the system is made. On each surface to determine the specific exergy, internal and external losses. Construct the diagram Grassmann-Shargut. By determining the energetic efficiency conclusions and assess patterns drying beet pulp. |
Boldina Ye.A., Soldatov V.V., Zhirov M.V.Mathematical modeling of the coffee roasting using non-explicit inference
| Tags: identification, model, slipshod logical inference. Summaries: The method of construction of mathematical mo-del of the pH dependence of the temperature and duration of roasting, reducing the economic losses associated with possible violations of technology roasting because the lack of information about the actual values of the technological parameters of the treated batch of coffee. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Vasil’yev A.M., Volkov A.S., Kirakosyan D.V.New vibrational motion mode of material particle through the separator horizontal bearing surface
| Tags: vibrational motion, mode, riffles. Summaries: The article describes vibrational motion of particle restricted between adjacent riffles through horizontal bearing surface that oscillates in the horizontal way. Also it describes one of the possible mode of relative motion through the surface. The differential equations which determine the current mode are included. |
Dimitrieva S.Ye., Zolotin A.Yu., Simonenko S.V., Agarkova Ye.Yu. Practical aspects of the technology elaboration of hypoailergenic milk-based pastes for babies over 3 years
| Tags: allergenicity, hydrolyzate, baby food, milk-product, paste. Summaries: As a result of experimental research has been received product called "milk-based paste". As commodity-based product was used powdered and liquid hydrolyzate in combination with skimmed milk or whey. For the appropriate consistency and texture of the product mixture was added powdered ingredients such as guar gum, maltodextrin, dietary fiber. The consistency and texture of the product are made to the raw base mixture of powdered ingredients, guar gum, maltodekstrin, dietary soluble fiber. The dietary fiber and maltodextrin have functional significance of the active ingredients. |
Chernykh V.Ya., Martirosyan V.V., Malkina V.D.Determination of the structural and mechanical propertiesof extrudates
| Tags: starch, polysaccharides, strength, properties, structure, structurometry, extrusion. Summaries: The proposed method of determining the structural and mechanical properties of the extradate will optimize the process parameters of extrusion processing of plant materials to produce products with a uniform porosity. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Gorlov I.F., Mosolova N.I., Zlobina Ye.Yu. Effect of green fodder preservatives to the level of harmful substances in the milk
| Tags: green fodder, milk quality, preservatives, food value, silage, carbon tetrachloride. Summaries: Studied the introduction of the diet of cows green forage harvested with new preservatives VAG-1, glycine, and "SilASS". Established that they can not only improve the efficiency of milk production, but also solve the problem of quality. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Golubeva L.V., Dolmatova O.I., Smol'skiy G.M., Gun'kova Ye.V.Improvement of production technology milkshakes and dry mix for its preparation
| Tags: milkshake, dry mix, production technology. Summaries: Improved production technology of milkshake and dry mix for making it. Found that the new products have a high content of basic nutrients |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Yermolaev Ya.Yu., Sarafanov A.A.On the technology of production of instant granules based drinks buckwheat and barley
| Tags: instant, granular drink, buckwheat flour, diagnostics, system approach, barley flour. Summaries: As a result of a systematic approach to the study of machine technology was able to identify a subsystem, which make the greatest instability in the operation of the technological system, and introduce a new technical solution to the technology of instant granulated drink (upgrade design mixer granulator). |
Sidyakin M.E., Krikunova L.N.Ethanol technology from returnable waste products of breadmaking (Part 1: Production of mash)
| Tags: mechanical-enzymatic treatment, ethanol production, rheology, enzymes. Summaries: The current article adduces the research of baking returnable waste products mash production. Showing the differences of rheological behavior of technological mediums and enzymatictreatment susceptibility as compared to wheat processing. Carried out the analysis of saccharified mash qua-lity rating produced from new and traditional kind of raw materials. |
Bobchenko V.I., Pavlova Zh.P., Tekut’yeva L.A., Son O.M., Fischenko Ye.S.The use of herbal raw materials in the production soft ice cream
| Tags: soft ice cream, products of sea buckthorn, for-ming quality. Summaries: The approaches to the use of the fruits of sea buckthorn in the production of soft ice cream. The influence of the formation of qualitative formula. Disclosed to the consumer properties of soft ice cream. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Dubkova N.Z., Zaripova E.Kh., Galiakberov Z.K., Sharafutdinov V.F., Nikolaev A.N.The regularities of the motion of components loading in vibratory dryer-mill flour
| Tags: vibration, mill, grinding media, food powder, dryer. Summaries: The analysis of the forces, acting on loading in vibratory dryer-mill, intended for the reception of food powder from the vegetal resources by combination of the drying and accompanying pulverizing, has been accomplished. This has allowed to reveal regularities of the motion of balls, conditions of their interactions between themselves, with wall and processed material, defining mechanism of its pulverizing and moisture removal, as well as conduct of continuous and dispersible environments of loading. |
Nagorskikh V.S., Kirsanov Yu.A., Shvetsov V.V., Telezhinskiy D.D. Mechanization of fruit breeding station on the Sverdlovsk gardening
| Tags: pears, pressing, pressing device, juice, installation, screw, cost, apples. Summaries: A device for processing fruits, vegetables and berries for juice and the solid fraction can be used for various food purposes. Tests have shown that the proposed device with replaceable working bodies and the original controller separation of raw materials to the liquid and solid fractions provides a high yield of juice, waste processing and energy savings. |
Kholmyanskiy Yu.A.The new design of the hydrocyclone (mikro-cyclone)
| Tags: thick and thin gathering, hydrocyclone unit, po-tato porridge, starch, mikroyclone, multicyclone. Summaries: Developed and patented design of the hydrocyclone with the introduction of starch suspension in the cabinet by a helical channel that supplies the rotating flow, which increases the quality of the fractionation of the product and process efficiency. |
INFORMATION
A list of papers published in the journal «Storage and Processing of Farm Products» during the year 2012