Storage and processing of farm products №6/2013
Summaries
ECOLOGY OF AGRIBUSINESS PRODUCE AND PROCTION
Shazzo R.I., Kazaryan R.V., Kupina V.A.Packaging feed additive containing labile bioactive components
| Tags: beta-carotene, biologically active components, vitamin C, an acid number, feed additive, peroxide number, the polymer film. Summaries: Studied the possibility of application on the russian market of polymeric films with the aim of filling in them, and store of feed additive "Tetra+", containing in its composition labile biologically active components. Analysis of dynamics of changes of the composition in the process of storage of feed additive "Tetra+" allowed to make a choice of film. |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Rashkin K.A., Chesnokov V.M., Bredikhin S.A.The method of calculating the scraper plate heat exchanger
| Tags: method of calculation, the scraper heat exchangers, heat transfer. Summaries: The methodology for calculating the area of heat transfer plate heat exchanger scraper for high viscosity products. Calculations are made using Applied Computing package MathCAD, built on the results of the temperature graphs for straight-flow and counter-flow diagrams media. |
Blagoveschenskaya M.M., Nosenko S.M., Shaverin A.V., Nosenko A.S., Krylova L.A.The construction of an intelligent terminal, the taster to predict flavor confectionery masses
| Tags: automatic control systems, neural networks, neural network model, organoleptic evaluation, the taste of confectionery mass, prediction Summaries: The developed neural network model based on the intelligent module for the prediction of flavor confectionery masses, without allowing the participation of professional tasters to objectively evaluate the taste of the finished product. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Medvedev P.V., Fedotov V.A.The use of artificia neural networks to determine the grain hardness of grain
| Tags: corn, artificial neural networks, computer vision, wheat, grain hardness. Summaries: Main purpose of this article is investigation possibilities of definition for indicator of a wheat grain hardness by the designed artificial neural network. The entrance information stream for the neural network represents the data of the granulometric analysis obtained by the optical microscopic for grain grind. Class definition of a grain hardness have relative error about 0,2-1,0 %. |
Komarov Yu.I., Gulyuk N.G.Production of b-cyclodextrin from corn amylopectin starch
| Tags: amylopectin corn starch, technology, the enzyme, cyclization, cyclodextrin. Summaries: The results of researches to use corn amylopectin starch as raw material for production of cyclodextrins (CD) are stated in the article. The effect of enzyme CGT-ase dosing and duration of process upon the yield of cyclodextrins was studied. Based on carried out researches there was proposed technological flowchart of CD production. |
Pakhomov V.I., Maksimenko V.A., Bukhantsov K.N.Energy saving technologies of the combined high temperature convective drier and ozone-air grain treatment (Part 2)
| Tags: grain, a combined method, convective drying, air-ozone treatment, moisture reduction, thermal decomposition of ozone, electroosmosis energy costs. Summaries: There is composition, sequence of conducting and co-relation with technological steps in the combined technology of high-temperature convective dryer and ozone air grain treatment ensuring the increasing of the production efficiency (the decreasing of the energy intensity and the increasing of the moisture removal density) in comparison with the heat convective dryer and allowing to make the process of humidity reduction in the sequential mode proved in the article. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Kiseleva T.F., Ul’yankina N.F., Miller Yu.Yu., Stepanov S.V., Pomozova V.A.Germination of soybean as a way to reduce antinutrients
| Tags: amino-acid score, anti-nutritional substances, biological value, kollupulin, sprouting seeds, soy-beans, urease. Summaries: The article deals with seed germination as a way to remove the soy antinutrients. Based on these data, the conclusion on whether such pre-treatment of soybean seeds before using them as raw materials for food production. |
Rimareva L.V., Serba Ye.M., Overchenko M.B., Rachkov K.V., Kurbatova Ye.I., Sokolova Ye.N., Borscheva Yu.A.Influence barothermal impact on the degree of preparation of yeast biomass to enzymatic degradation
| Tags: biomass of yeasts, thermolysis, enzymatic modification, enzymatic hydrolyzate, functional products. Summaries: The influence of high pressure and temperatures on an increase in the permeability of the cell wall of yeast Saccharomyces cerevisiae.The optimum parameters are selected for the preparation of yeast biomass for subsequent enzymatic degradation of intracellular proteins in the selection of technology biocorrectors food. |
Lepilkina O.V., Smykov I.T., Titova M.Ye., Tikhomirova N.A. The influence of dispersion on the micro- and nano-structure of low molecular weight whey protein milk
| Tags: dispersing, whey protein concentrate, structure. Summaries: The concentrate of low molecular weight milk whey proteins after dispersion in a ball mill to its microstructure is close to the main protein of blood serum - serum albumin, what means its rapid and easy digestion in the organism, increased bioavailability. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Samoylov A.V., Yeres’ko G.A., Zhukova Ya.F.Replacing milk fat with vegetable oils: physico-chemical, thermal and rheological properties (Part 1)
| Tags: substitute milk fat, milk fat, the rheological characteristics, thermophysical properties. Summaries: The results of the first stage of studies of mixtures of milk fat and milk fat substitute different composition. In mixtures determined physic-chemical and rheological properties: fatty acid composition, solid fat content, melting point, setting point, hardness. Identified several patterns during various replacement of milk fat with vegetable oils, that will define the requirements for milk fat substitute. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Rykhtik O.V., Panfyorov V.G., Kotova N.N., Popov K.I. Detection of silver nanoparticles in milk by dynamic laser light scattering
| Tags: detection, dynamic laser light scattering, milk, silver nanoparticles. Summaries: In present work an experimental opportunity of silver nanoparticles detectionin a model system, based on milk, by dynamic light scattering (DLS) is demonstrated. Found that the method of dynamic light scattering principle allows to detect engineering silver nanoparticles in milk on the background of natural milk particles, if the hydrodynamic diameter in the range of 5-80 run, and if the engineering particles are not associated with milk natural ingredients. |
Kochetov V.C., Sinel’nikova O.V., Strigun D.A. Quality control vysokobelkovyh foods
| Tags: bioactivation, inhibitors, sprouting, soybean, trypsin, chymotrypsin. Summaries: Presents the results of studies of the impact of soy of bioactivation on trypsin and chymotrypsin inhibitory activity. The experiment showed that bioactivation soybean significantly reduces the activity of protease inhibitors, regardless of their initial content in the grain. |
DESIGNIING AND MODELLING THE NEW GENERATION FOODS
Mashta N.A., Sirokhman I.V. Optimization of compounding composition of processed cheese products taking into account a prime price
| Tags: organoleptic characteristics, processed cheese products, experiment planning, critical shear stress. Summaries: The main stages of the experiment to optimize the prescription of processed cheese products, taking into account the cost of production. Proposed formulation of processed cheese product increased biological value at minimum cost. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Artemova Ye.N., Vlasova K.V., Golysheva A.V. Emulsions based on flour from the seeds of melons
| Tags: dispersity, quality, kinematic viscosity, melon seeds, stability, emulsion. Summaries: Possibility of emulsions with an emulsifier melon seed flour is of great scientific and practical interest. The object of the study were watermelon seeds melon, zucchini, squash commercial grade. The quality of the emulsions in the evaluated for their stability, particle size and viscosity. Analysis of the results showed that the quality is demonstrated emulsion based on flour from the seeds of the watermelon. |