Storage and processing of farm products №3/2013
Summaries
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Vodyakov V.N., Kuznetsov V.V., Kuvshinova O.A., Paksevatkin Ye.N.Hydrodynamic model of nonstationary process of flowing microfiltration juices
| Tags: hydrodynamic model, membrane modules, flow micro filtration, suspension juice. Summaries: Presents a model of unsteady hydrodynamic flow microfiltration process juices with nonlinear rheological be-havior of a module of parallel ceramic membrane elements. The model accounts for the formation and movement of sediment along the axial cylindrical surfaces channel membrane elements in laminar and turbulent flow of retentate. The basic features of the program "Simulation CFM-Microfiltration", developed for the numerical implementation of this model. Coefficient of correlation between theoretical and experimental results is 0,86-0,95, which proves the adequacy of the developed mathematical model mikrofiltration and calculation program "Simulation CFM-Microfiltration". |
Rodionova N.S., Klimovа Ye.A., Popov D.S.The effect of hydrodynamic conditions on the formation of interfacial adsorption layers in heterogeneous systems
| Tags: Adsorbtsion layers, heterogeneous systems, hydrodynamic conditions, oxygen foam, frother. Summaries: Found that by increasing the flow rate of the formation of the required amount of foam in the reduced oxygen cocktails. The dependence of the influence of the gas flow rate at the time of formation of interfacial adsorbtion layers. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Martirosyan V.V.Getting dry extract biologically active substances
| Tags: prophylactic properties, structure, drying, flavonoids, bakery products, the extrudate. Summaries: A method for producing a dry extract of biologically active substances. As structural elements proposed to use corn extrudate that wire to reduce the drying of the extract. The introduction of biologically active substances in systematically employed available food will improve public health. |
Bogunov S.Yu., Ponomarev A.N., Melnikova Ye.I., Rudnichenko Ye.S.Optimization of the parameters of coagulation of milk proteins in the technology curd product
| Tags: glucono-Delta-lactone, casein coagulation, optimization, full factorial experiment, ridge-analysis, curd product. Summaries: This article reveals the study of coagulation of milk proteins under the influence of glucono-delta-laktone (GDL), which is hydrolyzed in normalized milk blend with the gluconic acid formation, and it provides pH decrease up to the isoelectnc point of casein value (4,6). The optimum of milk proteins coagulation is determined: the temperature - 37 °C, concentration of GDL - 1,8 %, potassium chloride concentration - 450 g/t, rennet concentration - 1 g/t. The GDL usage has got the following advantages comparing with the traditional technologies: it reduces manufacturing expenses, such as the length of casein coagulation and the consumption of milk blend up to 30% prevents post-fermentation of ready-made product and increases its duration term. |
Korotkov V.G., Kishkilev S.V., Antimonov S.V., Popov V.P.Grinding and cooling resources in obtaining extruded feeds and additives
| Tags: milling, food, cooling, extrusion, energy performance. Summaries: The line of feed additives on the basis of secondary waste of material resources during cooling of raw materials and its impact on the energy performance of the cooling process of extrusion. The analysis of the experimental studies and conclusions about the usefulness of the line. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Shcheglov N.G., Shaldyrvan O.S.Improving the technology of canned vegetable snack
| Tags: canned, roasting, vegetables, sublimation, drying. Summaries: Describes the factors affecting the changes in the physical and chemical properties of vegetables in the roasting process. Proposed to reduce the duration of roasting, increase the safety of nutrients and improve the quality of vegetable egg before frying spending freeze drying vegetables. |
Bryazun V.A., Yudin A.Yu., Adnodvortsev M.F., Yudina T.A., Klevets M.A.The influence of fatty foods on the parameters and the quality of hearth baking bread from wheat flour
| Tags: pastries, fatty foods, thermal and mass transfer characteristics, oven loss. Summaries: The results of studies of the effect of fatty foods on the thermal and mass transfer characteristics of baking, as well as on quality of hearth bread made from wheat flour. |
Sidorenko Yu.I., Gur’yeva K.B., Shterman S.V., Zverev S.V.Prediction of shelf life of food products on the basis of experiments carried out at elevated temperatures (Part 1)
| Tags: long-term storage, organoleptic characteristics, foods, predicting shelf, shelf life, the Arrhenius equation. Summaries: Were reported the results of research to develop methods to predict the shelf life of food products on the basis of experimental studies carried out at an elevated temperature. The proposed mathematical model of prediction is based on the fundamental laws of chemical kinetics and the Arrhenius equation. |
Zabodalova L.A., Kuznetsova L.M., Domoroshchenkova M.L., Dem’yanenko T.F. Study of lupin protein concentrate technology inclusive a process of enzymatic destruction of polysaccharides
| Tags: hydrolysis of polysaccharides, lupin protein concentrate, lupinus angustifolius, lupin whey, enzymes. Summaries: The method of preparation of protein concentrates via water extraction of non-protein substances from lupin wholegrain flour in acid medium accompanied by a treatment of the substrate by complex enzyme preparations hydrolyzing carbohydrate substances of lupin seeds is studied. The improvement of carbohydrate extractability due to hydrolysis of polysaccharides allows producing a final product with a higher protein content. |
Zueva N.V., Agafonov G.V., Chusova A.Ye.Fractional composition of the liquid phase protein distillery stillage after ultrafiltration
| Tags: gel filtration, concentrate, permeate, distillery grains. Summaries: The paper presents a study on a quantitative and qualitative composition of the permeate and concentrate liquid phase distillery stillage by gel filtration. In the separation on Sephadex G-50 and G-75 showed that the protein complex permeate bards present only a low molecular weight protein fraction, whereas in concentrate - middle and high-protein fractions. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Titov Ye.I., Apraksina S.K., Vasil’yeva I.O., Sokolov A.Yu., Emel’yanenko V.I., Grishchenko V.M.The collagen matrix for immobilization of biologically active substances
| Tags: ascorbic acid, collagen, collagen raw material, resin, smoke flavoring, matrix, pork skin. Summaries: Describes the scheme of the collagen matrix extraction from the modified pig skins. You read about expediency of creation this matrix and interaction the protein-containing product from pig skins with biologically active preparations. To investigate the process of collagen complex formation with biologically active substances we used differential scanning microcalorimetry method. |
Novosadov V.S., Kolyuzhnyi O.Yu., Zyryanov P.S., Sirazev A.Z.Modeling of the dynamics of spherical particles impregnated by liquid phase technology for composites
| Tags: antifriction, liquid-phase, composite, porosity, impregnation, rheology, sintering. Summaries: Technology for production of wear-resistant sleeve composite material by liquid-phase technology (impregnation frame spherical particles of molten bronze and brass). This technology can be applied to the food industry, particularly in the manufacture of caramelrun in machinery. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Askerova A.N., Fataliev Kh.K.Making delicatessen products from buffalo meat
| Tags: buffalo meat, muscle fibers, meat products, enzymes, electrical stimulation. Summaries: The effect of electric current on the quality of buffalo meat and products made from it. A variant of the technological schemeget gourmet smoked products from buffalo meat. |
Akhmedov M.E., Demirova A.F., Ataeva A.U.New way of production of canned food «Compote from pears and the quince»
| Tags: container rotation, stewed fruit, heating, cooling, sterilization mode, syrup, sterilization, sterilizing effect. Summaries: The new way of thermal sterilization of stewed fruit with preliminary heating of fruits in banks hot water and step sterilization in a stream of heated air and shading by hot water with the subsequent step cooling in a stream of atmospheric air is presented at simultaneous rotation of cans from a bottom on a cover. "The sterilization formula" for rotational step sterilization of canned food in a stream of heated air and hot water with the subsequent cooling a stream of atmospheric air is offered |
Zobkova Z.S., Fursova T.P., Zenina D.V.On the change of the molecular structure of milk protein under the influence of microbial transglutaminase
| Tags: hydrolysed whey protein, casein, higher yield and biological value of cottage cheese, protein binding of serum, transglutaminase. Summaries: The paper describes the results of studies of the dynamics of the binding process whey protein hydrolyzate microbial enzyme transglutaminase. Investigated the binding capacity of whey protein at different concentrations of transglutaminase. Based on these data, the dependence of protein in quark whey concentration of transglutaminase in order to further the choice of its optimal dose in the production of quark |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Ostrikov A.N., Popov A.S., Tatarenkov Ye.A., Kopylov M.V.Manufacture extrusion albuminous textures from leguminous cultures in an extruder with a dynamic matrix
| Tags: chemical compound, extruder-grinder, extrusion textures. Summaries: The choice compounding structures of a mix of leguminous cultures for reception on their basis extruded albuminous textures with the increased biological value and balanced attoaminoacides structure is proved. Development of a design extruder with the dynamic for-ming head. |