Storage and processing of farm products №10/2013
Summaries
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROBUSINESS
Sarkisov G.I.Factors of efficiency of development of the nonalcoholic ndustry
| Tags: external and internal environment, indicators of innovation development, non-price factors, sustainable development, the factors, efficiency. Summaries: Classification of factors and the available restrictions influencing efficiency of development of branch by which the main ways of increase of efficiency of development of the nonalcoholic industry are defined is presented in article. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Akhmedov M.E., Demirova A.F., Pinyaskin V.V., Akhmedova M.M.Optimization of the parameters of high-temperature rotary sterilization of compotes in container SKO 1-82-500
| Tags: air stream, compote, heating duration, speed, sterilization, temperature, heat transfer, equation Summaries: The effect of temperature and velocity of the hot air on the dynamics and duration of the heating process in the packaging compotes SKO 1-82-500. Processing of the experimental data using a least squares method afforded equation for calculating the heating time stewed in a heated air stream, depending on its temperature and velocity. The relative error in the comparison of the calculated and experimental data was 5-8 %. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Titov Ye.I., Apraksina S.K., Vasil’yeva I.O., Sokolov A.Yu.Yemel’yanenko V.I., Grishchenko V.M. The effect of immobilization of ascorbic acid on the properties of biologically active composite
| Tags: ascorbic acid, cooked sausage, collagen, composite, smokehouse flavor, pork skins. Summaries: Study the properties of biologically active compo-site derived from the protein product of pig skins, with the addition of ascorbic acid. It is established that the creation of this biologically active composite allows to reduce the losses of the vitamin in the course of thermal treatment, as in the composite and a product containing it. |
Karev S.V., Kamozin L.M.Analysis of the methods hydrothermal processing of buckwheat
| Tags: hydrothermal treatment of grain, production buckwheat groats, steam curing of buckwheat. Summaries: Studied the processes hydrothermal processing of buckwheat and give their assessment. A new method of hydrothermal processing of buckwheat using high-temperature exposure. |
Nilova L.P., Markova K.Yu., Pilipenko T.V., Vinogradova A.V.The influence of the botanical derivatives on intensity of growth of the agents of rope disease
| Tags: vegetative forms, rope disease, berry juice and infusions, sporous forms. Summaries: The influence of the berry juice and infusions and milky-wax ripeness walnut on intensity of growth of the sporous and vegetative forms of agents of rope disease was studied. The data showing higher efficiency of juice in comparison with infusions are provided. Berry infusions are more effective in relation to vegetative forms. |
Timofeyev R.G., Shcherbina V.A.Methodological approaches to assessing the reliability of methods for determining wine stability
| Tags: wine clouds, risks of the enterprise, bottling wines resistance, stability tests. Summaries: The article is concerned with developing a unified methodological approach to assessing the reliability of methods for determining the liability of beverages, including wines, to different types of turbidity. This is necessary to assess, for an enterprise, the cloud-related risks of product warranty return within the warranty period depending on methodologies for wine stability evaluation to be used as well as to evaluate available and new methods for predicting stability of beverages. |
Alekseeva T.V.The method of storage of wheat germs woth the use of amber and ascorbic acids
| Tags: ascorbic acid, wheat germ, inhibitors, catalase, lipase, lipoxygenase, succinic acid. Summaries: The effect of ascorbic and amber acids on the lipase, lipoxigenase and catalase - the key enzymes involved in the process of peroxide oxidation of wheat germ lipids is studied. A method of stabilization of wheat germs with the use of these organic acids is suggested. |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Tulyakova T.V., Fursova N.A., Rimareva L.V.Features screening of strains of baker's yeast for the production of biscuit dough
| Tags: butter dough, selection, screening, baking yeast, strains. Summaries: Screening of strains are especially baking yeast for efficient use in the production of bakery products from fancy pastry. As a result of three strains were selected for maximum activity. Carried out their assessment of the specific growth rate and output of yeast. |
Novinyuk L.V., Kukin M.Yu., Kulyov D.Kh.The study of regularities of receipt of glucono delta-lactone
| Tags: glucono-delta-lactone, dehydration, crystallization, smoked and dried sausages, technology, the regression equation. Summaries: The analysis of data on methods of producing glucono delta-lactone (GDL) is made. Research results on the development of technology of the GDL, used in the production of meat products, cheeses, dairy products are presented. Regression equations to optimize the crystallization of the GDL are obtained. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Kondratenko V.V., Posokina N.Ye., Samoylov A.V., Lyalina O.Yu., Rachkova V.P., Litvinenko T.I., Volodarskaya T.K.The study of zucchini caviar within the quality monitoring of the canned snacks
| Tags: zucchini caviar, labeling, monitoring, organoleptic evaluation, falsification, physical and chemical properties. Summaries: As part of the Research Institute of Canning and Vegetable Drying Industry monitor the quality of canned food eateries examined 13 samples of zucchini caviar purchased in retail networks in the European territory of the Russian Federation. It was revealed that most of the samples on the basic parameters are not short of the declared data, or the requirements spelled out in the current regulatory and technical documentation, which should be seen as a lack of state control over the quality of this type of canned food. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Borisova A.V., Valiulina D.F., Makarova N.V., Sobolev G.I.The fruits of columnar apple varieties of domestic breeding as a source of antioxidants
| Tags: antioxidant activity, columnar shape, variety, chemical composition, apples. Summaries: A comparative analysis of the chemical compositi-on and antioxidant activity of columnar apple fruit: grades Valuta, elite 384-525 and 270-48 hybrid form with traditionally varieties grown in the Samara region Antonovka common, Golden summer, Kutuzovets, Spartacus, Red earliest. Based on the analysis concluded that the antioxidant activity of the fruit of the investigated columnar varieties and hybrids of apple yield traditional varieties of apples. |
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Vasil’yev A.M., Machikhin S.A., Volkov A.S., Kirakosyan D.V.Vibrational motion at non-harmonic oscillations of separation machines bearing surfaces
| Tags: dimensionless parameter resistance to movement, vibration displacement, non-harmonic oscillation. Summaries: Describes vibrational motion of product through bearing surface that makes non-harmonic oscillations. It also includes method to calculate vibrational movement in graphic and analytic ways. |
Borodulin D.M., Sablinskiy A.I., Sukhorukov D.V., Shlelenko L.A., Tyurina O.Ye., Nevskaya Ye.V.Simulation of the centrifugal mixing aggregate for receiving the diabetic compound of «Vita»
| Tags: cybernetic approach, modeling, smoothing ability, mixing unit, dry mixtures, centrifugal mixer. Summaries: The mathematical model of the centrifugal mixing unit is presented in article for receiving a dry diabetic mixture of "Vita" in the conditions of volume dispensing of components entering into its structure. Comparison of frequency and temporary methods of determination of smoothing ability of the studied unit is given in article |