Storage and processing of farm products №2/2013
Summaries
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Shcheglov N.G.Ways to improve the quality of pumpkin juice during storage
| Tags: vitamins, loss, juice, keep, pumpkin. Summaries: Explored ways to improve the technology of pumpkin juice with pulp, improving the quality of the juice and longer storage. |
Zueva N.V., Agafonov G.V.Effect of process parameters during centrifugation research on the effectiveness of the separation of the liquid phase distillery stillage
| Tags: distillery stillage, centrate, centrifugation. Summaries: The influence of parameters on the efficiency of centrifugal separation of the liquid phase of after bards. Found that the best separation of the liquid phase occurs at a pH of bards 7,2-8,0 and spin speed 5000-7000 min-1. |
Dotsenko S.M., Skripko O.V., Kubankova G.V., Obukhov Ye.B., Korshenko L.O.Grounds of parameters and technology of production of albuminous carbohydrate flour from secondary soybean raw materials
| Tags: secondary raw soybean, mathematical models, soy protein-carbohydrate meal, soybean, technology. Summaries: Summarizes research biochemistry, food and biological value of the secondary raw soy produced in the production of soy flour untrimmed. By mathematical modeling of the optimum parameters of the process of obtaining flour, given its organoleptic and physical-chemical properties. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Tyurina O.Ye., Shlelenko L.A., Kostyuchenko M.N., Rabotkin Yu.V.Promising technologies bakery gerodietic destination
| Tags: antioxidant activity, geroprotective properties, clinical trials, the method of wedge dehydration, nutrient adequacy. Summaries: The technology of bread gerodietics food with the diet of people with diseases of the gastrointestinal tract. Formulated composition provides an increase in fiber, vitamins, etc. Clinical trials in gerontology NCC confirmed the feasibility of using products in the diet of older people. |
Artikov A.A., Masharipova Z.A.A computer mapping of drying the temperature of the product
| Tags: computer mapping, model, drying process, the balance, agricultural raw materials, temperature, pumpkin. Summaries: The technique of a digital balance of drying the temperature of the product. The technique allows to analyze and calculate the equilibrium in the drying of agricultural products, as well as to formalize the models and methods of automated calculation of the various processes of drying. |
Ponomaryova Ye.I., Alyokhina N.N., Zhuravleva I.A.A method for producing yeast spontaneous fermentation of wheat bioactivated
| Tags: bioactivation; erment, wheat grain; parameters; spontaneous fermentation. Summaries: Materials of research of a choice of parameters of preparation of ferment of spontaneous fermentation are presented in this article from the bioactivated grain of wheat, and also a comparative assessment of quality of the products prepared on its basis. It is established that for receiving products from the bioactivated grain of wheat of the best quality dough preparation on the ferment of spontaneous fermentation by humidity of 50 % which has been thrown out to 8,0-10,0 hail at 30...35 °C is expedient. |
Gelfand S.Yu., Petrov A.N., Filippovich V.P., Zav’yalov M.A., Prokopenko A.V.Modern aspects of radiation processing of food products
| Tags: safety, preservation, radiation treatment, sterilization, accelerator, energy saving. Summaries: Prospects for the use of radiation technology for food processing on the basis of modern electrical installations. A brief review of studies in the 80-90 years of the last century for radiation processing of products on a cobalt source gamma irradiation. The goals for research using electron accelerators to create the regulatory framework for the use of radiation technologies in the food industry. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Sevodina K.V., Rozhnov Ye.D., Sevodin V.P.Forming properties of sea buckthorn wine consumer
| Tags: sea buckthorn wine, coloration wine, organoleptic analysis of wine, polyphenols, varieties of sea buckthorn. Summaries: Presents the results of an experimental storage of samples of wines from different varieties of sea buckthorn with different sugars. Found that the best taste and aroma of sea buckthorn have a sweet wine. |
Petrova L.D., Bogdanov V.D.Effect of soy texturates on functional and technological properties of minced fish systems
| Tags: soya texture products, mince systems from deep sea fishes, functional-technological properties. Summaries: Technologies of mince systems from deep sea fishes have been developed with soya texture products and studied their functional-technological properties. Employment of soy in composition with mince systems addition from deep sea fishes improves their functional-technological properties and affords to produce high quality products. |
Magomedov G.O., Ponomaryova Ye.I., Ryazanova L.Yu.The influence of prescription components on the structural and mechanical properties of custard whipped unleavened dought
| Tags: without yeast dough, brewing, structural and mechanical properties. Summaries: The results of the effect of soy flour and fat "Ekolakt 1403-33" on the structural and mechanical properties of yeast-free custard whipped products. Found that the use of selected dressers can improve the rheological characteristics of semi-finished products and improve the organoleptic and physical-chemical properties of finished products. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Gorlov I.F., Osadchenko I.M., Shakhbazova O.P., Nikolaev D.V., Syul’yev L.A.An innovative way of growing pigs and pork store refrigerated
| Tags: catholyte, meat quality, lactulose containing feed additives, meat productivity, neutral anolyte. Summaries: The data on the effect of lactulose feed additives slaughter performance and meat quality of pigs. Shown (action electroactivated anolyte and catholyte solutions on meat quality during storage. |
Zobkova Z.S., Fursova T.P., Zenina D.V.About the effect of antibacterial components of the complex on the safety of milk dairy products
| Tags: antimicrobial and bifidogenic properties, lactoferrin, laktoferritsin, shelf life of milk and cottage cheese. Summaries: The experimental data obtained in the study bifidogenic and antimicrobial properties of milk whey protein lactoferrin and its peptide laktoferritsin. The dependence of the rate of growth of bifidobacteria on the dose introduced additional lactoferrin was determined. The effect of lactoferrin and laktoferritsin on the development coliforms in pasteurized milk and quark was shown. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Sidyakin M.E., Krikunova L.N. Ethanol technology from returnable waste products of breadmaking (Part 3: Characteristics of distiller's wort)
| Tags: alcohol yield, impurities of ethanol, fermentation, ethanol. Summaries: The article present the analysis of distiller's wort samples from breadmaking returnable waste products in terms of the ethanol content and volatile impurities, ethanol yield values were calculated, mathematical treatment of fermentation was carried out and conclusions were drawn about the optimal technological regimes of fermentation. |
Korostileva L.A., Parfyonova T.V., Podvolotskaya A.B., Gremilova K.A., Kushnerova N.F.Nectars made of pumpkin and carrots with increased bioavailability
| Tags: laminaria, carrot, nectars with increased bio-availability, buckthorn, stevia, pumpkin, rosehip. Summaries: Nectars made of pumpkin and carrots with increased bioavailability due to the addition of mashed buckthorn, rosehip extract, laminaria extract, stevia have been developed. Nectars enrich with carotinoids, polyphenols, minerals, vitamins С and E, pectin and others. The addition of vegetable oil facilitates the digestion of fat-soluble vitamins. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Popov A.M., Makkoveev М.А., Chupin A.V.Granulation instantes polydisperse materials in plate granulator activator
| Tags: activator, granulation, instatiс, mathematical model, polydisperse product, tarel. Summaries: The process of granulation of instantes of polidisperse products is considered in plate granulator with an activator. The count of the states of material, in which he is in the process of his granulation, is formed, the mathematical model of process is resulted. |
Mustafaev Kh.S.Analysis of modes of operation of machines for cutting food semis
| Tags: the smoothness of cut, tight feed, soft feed, cut surface, cutting, cutting power, cutting force. Summaries: To select the sound cutting convenience foods use private data: the specific cutting ability, specific work of cutting and friction when cutting. The physical meaning of each of these characteristics. Study their quantitative change in the variation of the cutting of certain food products and semi-finished products in the experimental apparatus that simulates the process of cutting machines, frame type. |