Storage and processing of farm products №4/2013
Summaries
URGENT PROBLEMS OF SCIENCE DEVELOPMENT IN AGROBUSINESS
Lisitsyn A.B., Aksyonova L.M.The main areas of research and the results of the RI Department of storage and processing of agricultural products Russian Agricultural Academy for the year 2012
Summaries: The results of the research and development of RI Department of storage and processing of agricultural products for the 2012 Russian Agricultural Academy comprehensive evaluation of the plan of basic and applied research on priority scientific support for agriculture, set objectives for the future. |
Panfilov V.A.Encyclopedia «Food Technology» – a step towards the design of future technologies
| Tags: food technology, surplus information, technological way, the encyclopedia. Summaries: Disclosed relevant upcoming edition of the encyclopedia "Food Technology", which contains systematized scientific and engineering information on the organization of machine production of almost all major human food at the beginning of XXI. According to the authors, the use of the knowledge contained in it will accelerate the development of innovative food technologies in Russia. |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Osadchenko I.M., Gorlov I.F., Mosolova N.I.Main directions of milk electric processing technology development
| Tags: quality, milk, storage period, technology, electric processing. Summaries: In this overview article materials on milk electric processing are presented. Problems are reviewed of milk processing with the purpose of extracting its protein component, ways of milk preservation, increase of storage periods by using electrolyzers with or without diaphragm, basically, with insoluble electrodes and direct current. Electric processing allows decrease of milk titratable acidity by 1-5 °T, exclude the use of rennet in milk coagulation, simplification of hardware design and processing technology. |
Krutovoy Zh.A., Zaparenko A.V., Kasilova L.A., Sorokopudov V.N., Myachikova N.I.Mathematical model formulations of bakery products with organic selenium
| Tags: treatment-and-prophylactic food, mathematical model, baked foods, foods, recipe, selenium. Summaries: Mathematical model of optimizing the recipe of the baked product "Selenium roll", providing the daily allowance in organic selenium and enriched by lots of deficit nutrients is worked out. |
Il’icheva N.I., Timofeeva V.N., Kolpakova V.V.Effect of storage temperature on the quality of Japanese quince
| Tags: quince japonica, biologically active substances, wastage, storage conditions, phenolic compounds, chemical composition. Summaries: The effect of storage temperature on the yield of marketable products, wastage and chemical composition of the fruits of Japanese quince varieties Likhtar-4 and hybrid C-47. Found that the percentage of defective fruit and natural weight loss is minimal at 0...1 °C and -20...-18 °C. The content of biologically active substances in the fruit storage under these conditions varies slightly, the effective shelf life 3 months. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Scheglov N.G., Martirosyan V.V., Shaldyrvan O.S. Increased antioxidant activity of meat-vegetable canned food
| Tags: preserves, radix glycyrinizae, saponins, flavonoids, extract. Summaries: Developed cereal canned having enhanced antioxidant activity, caused by the introduction of additional material containing saponins. |
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 2)
| Tags: long-term storage, organoleptic characteristics, foods, predicting shelf, shelf life, the Arrhenius equation. Summaries: In second part of this article were presented the results of predicting the shelf life of food products based on analysis of changes in some their physicochemical characteristics. To improve the reliability of forecasting w underlined the necessary for careful selection of the indicators that are most closely related to the overall quality of products. |
Ovsyannikov V.Y., Chernopyatova S.A.Study of aromatic alcohol distillation process to install the heat pump
| Tags: aromatic alcohol, peppermint, rectification, needles, energy costs, essential oils. Summaries: The process of obtaining aromatic alcohol to install a heat pump. Results of the research, you can reveal for practical modes of industrial distillation alcoholcontaining raw materials and predict the conditions of the process. |
Eshmatov F.Kh., Maksumova D.K., Dodaev K.O.Analysis chemical contents of turbidity and precipitation of pomegranate juice
| Tags: pomegranate juice, turbidity, sediment, processing, storage, color. Summaries: Deducted investigation quality indicators of pomegranate juice such as turbidity, quantity and content of precipitation. In this work are given results of investigation chemical contents turbidity and precipitation of pomegranate juice and industrial removing of this problem to produce juice and concentrate from pomegranate. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Baranikov V.A., Zhivotova T.Yu., Syul’yev L.A., Pilipenko D.N.Physico-chemical and functional and technological properties of the meat of pigs of different genotypes
| Tags: capacity for retaining moisture, pork quality, acidity, defects of pork. Summaries: The results of the study of physic-chemical and technological characteristics of pigs of different genotypes and pre-slaughter weight are presented in the article. Investigated the effect of genotype on the water holding capacity, acidity and color intensity of the muscle tissue, susceptibility of experimental animals muscle tissue to DFD and PSE defects is studied. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Lyubetskaya T.R., Dubtsov G.G. The use of modified starch and adipose products in the production of pasta fast food
| Tags: pasta fast food, modified starch, palm oil, rapeseed oil. Summaries: The results of studies on the use of a processing aid (modified starch), which reduces the rate of absorption of lipid products from frying. The recommendations on the selection of the fat product for use as a frying. |
Zhivchikova R.I., Ruzhilo N.S., Yuferova A.A., Slutskaya T.N.The use of local varieties of amaranth for fortified food products
| Tags: amino acids, antioxidant activity, hydronic module, medicinal plants, lyophilization, leaf amaranth, extracts. Summaries: The results of the study of amino acid composition of amaranth, defined antioxidant activity, which may be compared with the antioxidant activity of medicinal plants such as mint, black elderberry, vibrnum. |
Korotkov V.G., Kishkilev S.V., Popov V.P., Solovyh S.Yu., Antimonov S.V.Technology for producing extruded feed using buckwheat and sunflower husk
| Tags: gross energy, sodium hydroxide, fiber, feed supplement, buckwheat husk (sunflower), bran, protein, extrudate, extrusion. Summaries: The methods of processing buckwheat and sunflower husks to reduce its content of fiber. Proposed extrusion husk with chemical pretreatment (dekremenizate) that extends husk as a component of poultry feed, which in-creases the yield of egg masses and meat productivity. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Demirova A.F., Akhmedov M.E., Akhmedova M.M.The device of irrigating type for step rotational sterilization of canned food
| Tags: apparatus, water, camera, gear, heating, carrier, cooling. Summaries: The design of the apparatus of the type of irrigation for continuous heat sterilization of canned food. The device is simple, to reduce the metal structure to improve efficiency. |
Novosadov V.S., Kolyuzhnyi O.Yu., Zyryanov P.S., Sirazev A.Z.Features of the liquid-phase technology of forming durable composite for friction pairs
| Tags: antifriction material, liquid-phase sintering, composite friction pair, spherical particles, types of installation. Summaries: The study of the fabrication and particularities li-quid-phase shaping antifrictional composite (MHAC) for pairs of friction, consisting of spherical particles and matrixes (bronze, brass).The determination to bulk density and density after soak for reception composite without pores. |
Dzharullaev D.S., Il’yasova S.A.Technology of the stone fruit compote with microwave electromagnetic field
| Tags: stewed fruit, stone fruit, microwave field, syrup, electromagnetic field. Summaries: Describes how to use the microwave EMF for stone fruit compote. Here, instead of sugar syrup recommended syrup dessert product that enriches compotes additional biological components, improve their color and flavor. |