Storage and processing of farm products №8/2013
SUMMARIES
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROBUSINESS
Sarkisov G.I.A systematic approach to improve the efficiency of enterprise soft drink industry
| Tags: clusters, enterprise soft drink industry, the principle, balance, system approach, strategy. Summaries: The article is devoted to the long-term development of enterprises based on the soft drink industry systems approach. Questions of construction of the interaction of internal and ex-ternal environment and improving the links of all the technological and supply chains, as well as clustering at three basic levels of economic relations: the manufacturing, logistics and consumer. |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Frolova G.M., Novak S.A., Bespalova O.V., Bulkin M.S., Yudina T.P.Influence of drying conditions on the composition and quality of the roots of Saponin emulsifier Saponaria officinalis L.
| Tags: roots of Saponaria officinalis, vegetable emulsifier, saponins, freeze and spray drying. Summaries: The effect of various types of drying on the composition and functional and technological properties of ve-getable emulsifier from the roots of Saponaria officina-lis L. was investi-gated. It is shown that the different temperature regimes of drying - freeze-drying at 38 and 90 °C, combined drying (a classic freeze-drying with the transition to the vacuum eva-poration) and spray drying did not significantly affect the quality and quantity of saponins. All dry extracts retained a high emulsifying and foaming efficiency, and showed similar hemolytic and antioxidant activity. |
Abdurakhimov A.A., Kadirov Yu.K., Sagdullaeva D.S., Turaev A.S.Features of the hydration process during the refining of cotton miscella
| Tags: hydration cotton miscella, refining, electromagnetic processing. Summaries: Are being observed features of the hydration process during the refining of cotton miscella with the usage of it's electromagnetic process and were established optimum conditions for it's making. |
Nikolaeva M.A., Gorgolina Yu.V., Kovaleva A.Ye.Storability of kiwi subject to conditions and terms of storage
| Tags: natural loss, normal and modified gas environment, kiwi fruit, temperature, commercial quality, storage. Summaries: This research article concerns biological characteristics and consumer performances of kiwi. The results of experimental observations on the natural loss and merchantability of kiwi stored at a low (3...5 °C) and high (18...20 °C) temperature, in normal and modified gas environments, in the darkness and in the light have been shown. As the result the mi-nimum natural loss has been remarked at a low temperature in modified gas environment, while the maximum one- at a high temperature in normal gas environment in the darkness. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Shazzo R.I., Ruchkin V.S., Bezzabotov Yu.S.The stabilization of the temperature regime for the storage of fruits and vegetables
| Tags: two-position control scheme, fruits and vegetables raw, proportional regulatory scheme, stabilization, temperature regime, storage. Summaries: Maintain the required temperature is a critical factor in ensuring the quality of fruits and vegetables and raw material in cold storage. Deals with the stabilization temperature of the storage through the use of proportional control of the equipments. |
Abdullaeva S.Sh.The effectiveness of the cleaning process tuber-fruit by the instant collapse
| Tags: pollution, root crop, fill factor, method of instant release of pressure, cleaning, sugar beet, equivalent diameter. Summaries: Gives results of experimental research of peeling process of Jerusalem artichoke, sugar and red beets by instant pressure release, depending on size, dirtiness of beets and mode para-meters. |
Poturaeva N.L., Kriger O.V., Podlegaeva T.V., Drozdova T.M.Demineralization of whey for the production of products with low allergenicity
| Tags: demineralization, ion exchange, whey, electrodialysis. Summaries: The process of demineralisation of whey by electrodialysis and ion exchange. Deminera-lized by ion setting whey is less pronounced bitterness due to the removal of minerals, reduced acidity, allowing its use in the manufacture of functional foods. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Eshmatov F.Kh., Maksumova D.K., Dodaev K.O.The haze value of pomegranate juice concentrate and ways to fix it
| Tags: pomegranate juice, mathematical processing, turbidity, tannin, turbidimetric method. Summaries: It is shown increasing indicator of the turbidity of pomegranate concentrate that it is mea-sured turbidity of pomegranate concentrate by turbidimetric method in a unit NTU - Nor-mality of Turbidity. By results of experiments are built curve line of increasing indicator of turbidity and mathematical treatment of datum of this biochemical processes are obtained regressive equations. These results significantly will release to improve indicators of the turbidity of pomegranate concentrate during long storage. |
Samoylov A.V., Grachyova A.Yu., Kolpakov Ye.Yu.Optimization of PCR assays for the detection of bacteria in food products
| Tags: identification of salmonella and listeria pathogens, combination regimens of bacteriological and molecular genetic analysis, polymerase chain reaction (PCR). Summaries: The methodological approaches allowing the accelerated identification of salmonella and listeria pathogens in food by highly specific combination regimens of bacteriological and molecular genetic analysis via PCR are developed and optimized. |
Borisova A.V., Makarova N.V.Rating antioxidant activity of herbs and onions
| Tags: antioxidant activity, basilicas, onion, parsley, dill, phenolic compounds. Summaries: Studied the total content of phenolics and flavonoids, antiradical and antioxidant activity, the restoring force of the extracts of onion varieties Strigunovsky, Red Baron, common fennel, parsley, pine, holy basil. It is shown that the herbs have increased antioxidant ac-tivity compared to onion and herb highest restoring force manifests holy basil. Red onion varieties Red Baron has better antioxidant properties than the yellow onion varieties Stri-gunovsky. |
Serba Ye.M., Overchenko M.B., Ignatova N.I., Rimareva L.V.Study on activation process of malt enzymes and germination of seeds under the action of biologically active substances of the fungus Aspergillus oryzae
| Tags: biologically active substances, microbial biomass, micromycetes, malt, enzymatic hydrolysis, enzymes. Summaries: Dynamics of the accumulation of hydrolytic activity of enzymes during germination of bar-ley and millet malts. The possibility of increased activity of amylolytic enzymes by active-tion under the action of protease Aspergillus oryzae, synthesized. The ability of the fungus Aspergillus oryzae is shown (culture liquid and biomass) growth and seed germination of cucumber. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Yurik S.A., Semenikhin V.I.Molecular-genetic identification of lactic acid bacteria in fermented milk products and fermentizing culturess
| Tags: DNA, starter cultures, dairy products, PCR. Summaries: Molecular-genetic studies have revealed the absence of Lactobacillus delbrueckii ssp. bul-garicus in some samples of yogurt, which indicates its low quality. This is due either to the death of bacteria exposed to preservatives or dyes, or defective starter. In dry leaven cre-moris viscous and sticky cream cremoris no major component Lactoccus lactis ssp. cremo-ris. Instead identified Stretococcus termophilus and Lactoccus lactis ssp. lactis, which are for this type of yeast contaminants. |
Mamtsev A.N., Kozlov V.N., Ponomarev Ye.Ye., Maksyutov R.R., Ivanov S.P., Lobov A.N., Yegorova N.N. Evaluation of nanodispersity and spectral characteristics of iodine bioorganic compounds
| Tags: iodine biopolymers, nanostructural analysis, food technology, NMR spectroscopy. Summaries: The methods of nuclear magnetic resonance spectroscopy to study the structure iodbio-organic complexes. It is established that at complex polysaccharides with iodine emerging interaction forces are mainly physical. As a result of the nanostructured analysis revealed that the iodine-containing complexes on the basis of b-cyclodextrin and inulin character-rized nanodispersity that allows us to recommend them for the production of dairy pro-ducts functionality. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Mgebrishvili I.V., Selesnev Ye.A., Korotkova A.A., Gorlov I.F.The effectiveness of concentrates melons in multicomponent dairy dessert recipe
| Tags: melon crops, jelly, carrageenan, whey, dairy dessert. Summaries: The paper analyzes the state of the dairy industry at the present stage. The efficiency of using concentrates melons in the production of multicomponent dairy dessert type parfait. The positive influence of concentrates tested on the structural and mechanical properties of jelly dessert, organoleptic and nutritional value of the product. Revealed reduction in the concentration of the gelling agent in jelly. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Akhmedov M.E., Demirova A.F., Akhmedova M.M., Akhmedov R.A.An apparatus for preheating prior to sterilization of fruits and vegetables in the banks
| Tags: air, quality of a product, canned food, fruits, mode of sterilization, temperature, device. Summaries: A new method of increasing the initial temperature of canned food, put in the bank, before pouring the hot air that is fed into the bank through one half of the throat area and is re-moved through the other. A design of the device to heat the fruit and vegetables in jars. Using this method allows to reduce sterilization time, save thermal energy, improve the quality of the finished product. |