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Rambler's Top100

Storage and processing of farm products №7/2013

Summaries

THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Shazzo R.I., Kornena Ye.P., Ruchkin V.S., Velikanova Ye.V.The problems of storage of horticultural products in temperatures close to cryoscopic

  Tags: cryoscopic temperature, crystal formation, fruit and vegetable products, storage technology, storage.
Summaries: Storage at temperatures close to cryoscopic temperature is one of the most promising ways to storage of fruits and vegetables. The article describes the positive side and the boundary conditions for the application of this method in the storage of fruits and vegetables and agricultural products.



Magomedov G.O., Zhuravlev A.A., Lobosova L.A., Barsukova I.G., Arsanukaev I.Kh. Calculation of pressure discharge viscoplastic confectionery mass in shell

  Tags: confectionery products, increase shelf life, moulding.
Summaries: The article is devoted to the decision of actual tasks - the development of a new progressive method of forming of confectionery products. Products, molded in metallised film with a syringe of continuous action have an attractive appearance and increased shelf-life. The method was developed for calculation screw the moulding machine.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Norkulova K.T., Fakhrutdinov R.R., Safarov Zh.E., Mamatkulov M.M.Discrete drying tubers of Jerusalem artichoke with preservation of biologically active substances

  Tags: vacuum, time, pressure, inulin, infrared rays, useful components, drying, temperature, artichokes.
Summaries: The technology of discrete-drying tubers of Jerusalem artichoke with preservation of biologically active substances in the recycling process using a vacuum environment and infra-red radiation.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS

Fedyanina L.N., Smertina Ye.S., Lyakh V.A., Zinatullina K.F.Actoprotective effect functional product with an aqueous ethanol extract of brown algae

  Tags: actoprotective action, brown algae, water-ethanol extract, bakery products.
Summaries: Studied and experimentally justified biological activity of bakery products (bread) with the addition into prescription of water-ethanolic extract of brown algae Fucus evanescens on experimental animals, in particular, increase mental and physical performance, mobilization of body reserves under the influence of any adverse environmental factors i.e. actoprotective action. Determined the relevance of creation the products for mass consumption with prophylactic effect.



Yeliseeva L.G., Blinnikova О.М.Berries edible honeysuckle – a rich source of biologically active substances

  Tags: biologically active substances, vitamins, honeysuckle berries are edible, micro- and macroelements, organoleptic indicators.
Summaries: Edible honeysuckle berries contain a variety of biologically active substances that normalize and regulate many vital functions, and have a marked therapeutic effect. The obtained results allow to identify berry varieties Kingfisher, the most valuable on the content of flavonoids, riboflavin, pyridoxine, folic acid, niacin, selenium, magnesium, zinc, copper and iodine.



Gnezdilova A.I., Muzykantova A.V., Vinogradova Yu.V. Effect of whey protein on the crystallization of lactose

  Tags: crystallization, lactose, milk and milkcontaining-canned food with sugar, whey.
Summaries: Studied the crystallization of lactose in supersaturated aqueous solutions, which are three-component systems, including dry demineralized whey (DDW). In order to identify the mechanism of influence on the process of nucleation DDW has been used a model in which the particles are formed by a new phase of consolidation associates to the size of the critical nuclei. The results of calculations using this model showed satisfactory agreement with experiment.



Gurkovskaya Ye.A., Gruzinov Ye.V.Amino acid composition and functional properties of leykozin extracted from wheat germ flour

  Tags: amino acid composition, leikosin seed-bud (germ) flour-wheat, molecular mass, sefadex, thing-layer chromatography.
Summaries: Deals the amino acid composition, molecular mass and some functional properties leikosin, allocated of a flour of germs wheat determining biological value of this protein and possibility of its application as a food additive at development of foodstuff is considered.



Nikolaeva М.А., Kovaleva А.Ye.Storability of limes subject to conditions and terms of storage

  Tags: natural loss, modified gas environment, limes, temperature, merchantability, storage.
Summaries: The research article concerns biological characteristics, origin and constitution of limes. The results of experimental observations show the influence of storage temperature, gas environment and light on the natural loss and merchantability of limes. As the result the maximum influence on a storability of limes have the temperature and gas environment. The optimal conditions and terms of limes storage at low and high temperatures have been setup.



Shevtsov A.A., Klyuchnikov A.I., Drannikov A.V., Mazhulina I.V.Choice of rational parameters of process inulinase's ultrafiltrations of Bacillus polymyxa 29

  Tags: choice of rational parameters, inulinase, ultrafiltration.
Summaries: Light penetration into tree crown is not uniform and therefore fruit has uneven colour and As a result of statistical processing of experimental data the equations of regression which are adequately describing process of ultrafiltration of a producer inulinase of bacteria of Bacillus polymyxa 29 on pilot installation are received. In relation to ultrafiltrational installation such technological modes of its work which provide a minimum of specific energy consumption on pumping of solution and a maximum of an expense, a mass fraction of solids and activity inulinase in a concentrate at the exit from a membrane are defined.



Bilyalova A.S., Voyno L.I., Shipareva D.G.Preparation and use of mushroom food additive in the production of bread

  Tags: cultivation, food additive, Laetiporus sulphureus, bread.
Summaries: The method of food additive production is discussed. The formula of "Laetisulphin" preparation is determined. Its uses capability for white bread nutritive value improvement is represented.



CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS

Blagoveshchenskaya M.M., Blagoveshchenskiy I.G., Rodenkov Ye.V., Krylova L.A.The use of neural networks as a factor in improving the quality and safety of beer and soft drinks in PET bottles of disinfectant

  Tags: disinfection process automation, cluster analysis, beer and soft drinks, the theory of neural networks.
Summaries: The article is devoted to the actual topic: automation disinfection of PET bottles in the stream with ozone on the basis of mathematical, algorithmic and cluster software monitoring of the process, ensuring the production of beer and soft drinks consistently high quality with increased shelf life.



DESIGNIING AND MODELLING THE NEW GENERATION FOODS

Titova M.Ye., Nikitina M.A., Tikhomirova N.A.Development of a protein module for functional food using a computer system evaluation.

  Tags: protein module, the computer evaluation, nutritional value, functional foods.
Summaries: Pressing questions of creation and introduction of specialized functional food products. The basic principles for the development of innovative food products, mathematical methods of designing multi-component products.



SYSTEM OF PROCESSES, MACHINES AND EQUPMENT

Skoblo T.S., Romanyuk S.P.Statistical analysis of the wear of cutting tools in the process industry

  Tags: defects, deformation, disc blade, wear, cutting edge.
Summaries: A statistical analysis of the service durability of knifes for processing of nuts in the confectionery industry is carried out. The basic causes of their premature withdrawal from service are determined and recommendations for increasing of their durability are made at the expense of optimizing of geometrical parameters.