Storage and processing of farm products №11/2013
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Bredikhin A.S., Chervetsov V.V., Bredikhin S.A., Rashkin K.A.Hydrodynamics of the cooling process of liquid in the flow of food environments
| Tags: hydrodynamics, the pressure, the crystallization of lactose, condensed milk whey, scraped surface heat ex-changer. Summaries: Devoted to research on the hydrodynamics of the concentrated milk whey cooling process in continuous scraped surface heat exchanger. Pressure with product input behavior in the heat exchanger is shown. The main parameters of the heat exchanger hydraulic calculation are defined. Authors: Bredikhin Aleksandr S., post-graduate student Chervetsov Viktor V., Doctor of Technical Sciences Research Institute of Dairy Industry 35 Lusinovskaya st., bldg 7, Moscow, 115909, Russia, Bredikhin Sergey A., Doctor of Technical Sciences Rashkin Kirill A., post-graduate student Moscow State University of Food Production 11 Volokolamskoe shosse, Moscow, 125080, Russia, |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Spiridonov A.B., Kasatkin V.V.Technology of complex pre-processing of fiber flax seed
| Tags: biotreatment, panning flax seed, flax, nano fertilizer, pre-processing. Summaries: To improve the yield and quality of fiber flax is necessary to develop the technology of continuous pre-treatment. The paper presents the study of possible ways of pre-processing. The technology of biological pre-treatment using nano fertilizers. A positive impact on the technical indicators and indicators of productivity of land. Authors: Spiridonov Anatoliy B., post-graduate student Kasatkin Vladimir V., Doctor of Technical Sciences Izhevsk State Agricultural Academy 9 Studencheskaya st., Izhevsk, Udmurtian Republic, 426069, Russia |
Babaeva U.A., Nabiev A.A.Research of the chemical composition of persimmon during prolonged storage
| Tags: ascorbic acid, macro- and micronutrients, sulfur dioxide, carbohydrates, phenolic compounds, persimmon. Summaries: The results of our studies show that long-term storage of persimmon using the daily fumigation with sulfur dioxide significantly reduced chemical transformation of phenolic comounds, carbohydrates, vitamins, mineral, composition and other components defining food and biological value of persimmon. This method contributes to a better conservation of persimmon, its flavor, taste and apperance. Authors: Babaeva Ulduz A., post-graduate student Nabiev Akhad A., Doctor of Biological Sciences Azerbaijan Technological University Heydar Aliyev Avenue 103, Ganja. AZ2011, Republic Of Azerbaijan, |
Krikunova L.N., Kuz’menkova N.M.Optimization of process parameters biotechnological process pretreatment of corn
| Tags: embryoselection, corn, optimization, loss of starch. Summaries: Presents data on the optimization of the main parameters of biotech corn pretreatment method, as well as the calculation of the balance of the distribution of the ma components of corn fractions. Authors: Krikunova Lyudmila N., Doctor of Technical Sciences Kuz'menkova Nataliya M., post-graduate student All-Russian Research Institute of Brewing, Beverage and Wine Industries 7 Rossolimo st., Moscow, 119021, Russia, |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Serba Ye.M., Rachkov K.V., Orlova Ye.V., Overchenko M.B., Rimareva L.V., Polyakov V.A.The study of fractional composition of food biocorrectors of yeast biomass
| Tags: biomass of yeasts, enzymatic modification, enzymatic hydrolysate, functional products. Summaries: Studied biochemical and fractional composition of digested fermentative of yeast biomass with varying degrees of destruction of subcellular structures. Developed experimental samples of yeast cell wall and hydrolysates of protein and carbohydrate polymer cells. Shows the correlation of biochemical, spectral and fractional composition of fermentolizates of yeast biomass with functional properties to create functional products on their basis purpose. Authors: Serba Yelena M., Candidate of Technical Sciences Rachkov Kirill V., post-graduate student Orlova Yelena V., Doctor of Biological Sciences Overchenko Marina B., Candidate of Technical Sciences Rimareva Lyubov' V., Doctor of Technical Sciences, Corresponding member of RAAS Polyakov Viktor A., Doctor of Technical Sciences, Academican of RAAS All-Russian Research Institute of Food Biotechnology 4B Samokatnaya st., Moscow, 111033, Russia, |
Pogozhikh N.I., Odarchenko D.N., Spodar’ Ye.V., Sorokopudov O.N., Myachikova N. I.Investigation of functional and technological properties of vegetable pomaces
| Tags: frozen pizza bases, cooking, vegetables, cakes, organoleptic evaluation, functional and technological properties. Summaries: Investigated functional and technological properties of tomato and pepper oil cakes. Defined organoleptic properties of different kinds of oil cakes after processing. Developed ways of targeted and effective use of secondary resources in cooking. A new type of frozen pizza bases, carried out an expert assessment of its quality. Authors: Pogozhikh Nikolay I., Doctor of Technical Sciences Odarchenko Dmitriy N., Candidate of Technical Sciences Spodar' Yekaterina V. Kharkov State University of Food Technology and Trade 333 Kluchkovskaya st., Kharkov-51, 61051, Republic Of Ukraine Sorokopudov Vladimir N. Myachikova Nina I., Candidate of Technical Sciences Belgorod State National Research University 85 Pobedy st., Belgorod, 380015, Russia, |
Nikolaeva M.A., Kovaleva À.Ye. Retentivity of fresh dates with different terms and conditions of storage
| Tags: natural loss, normal and modified gas environment, dates, temperature, merchantability, storage. Summaries: Considered biological features of fruit dates, their consumer properties. The results of studies of the influence of temperature, gas environment and the natural light and decrease the commercial quality of the fruit. Found that the greatest influence on the keeping of dates have temperature and gas environment. The optimum conditions and terms of dates at low and high temperatures. Authors: Nikolaeva Maria A., Doctor of Technical Sciences Branch center for training workers trade 11 Botanicheskaya st., Moscow, 127427, Russia Kovaleva Àntonina Ye. Trade Mission of Russian Federation in Algeria, 4 Avenue Ali Khodja, El-Biar 16030, Republic of Algeria |
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Yeres’ko G.A., Samoylov À.V.Changing the properties of mixtures of milk fatand vegetable oils, depending on their ratio (Part 2)
| Tags: replacer milk fat, milk fat, the rheological characteristics, thermophysical properties. Summaries: The results of the second phase of studies of mixtures of milk fat and milk fat substitutes of different composition - thermophysical parameters, specific, and free volumes. Derive equations depending on their specific volumes of the temperature in different states of aggregation. Authors: Yeres'ko Georghiy A., Doctor of Technical Sciences, Academican of RAAS and NAAN Institute of food resources 4A Marii Raskovoy st., Kiev, 02660, Republic Ukraine Samoylov Ànatoliy V., Candidate of Technical Sciences Moscow margarine factory 1 Balakirevskiy per., Moscow, 105082, Russia, |
DESIGNIING AND MODELLING THE NEW GENERATION FOODS
Gorlov I.F., Serova Î.P., Chechyotkina À.Yu.Innovative technology cheese product made from goat milk
| Tags: biological value, goat milk, soft cheese, chickpeas filler, vegetable protein, rheological characteristics, extrusion. Summaries: The results of research on the development of resource-saving technologies of functional cheese products based on goat milk with natural plant materials. The combination of useful properties of raw materials and components allowed us to obtain a cheese product increased nutritional value. Authors: Gorlov Ivan F., Doctor of Technical Sciences, Academican of RAAS Mosolova Natal'ya I., Candidate of Biological Sciences Volga region research Institute for production and processing of meat and dairy products 6 Rockossovskogo st., Volgograd, 400131, Russia Serova Îlga P., Candidate of Biological Sciences Chechyotkina Àleksandra Yu., post-graduate student Volgograd State Technical University 28 Lenina pr., Volgograd, 400005, Russia, |
Safronova T.N., Yevtukhova T.N., Shuvaev M.I.Functional food additive of dry sprouted wheat grain
| Tags: duty of water, hydrothermal treatment, the parameters of hydration, dry sprouted grain. Summaries: The results of research on the development of resource-saving technologies of functional cheese products based on goat milk with natural plant materials. The combination of useful properties of raw materials and components allowed us to obtain a cheese product increased nutritional value. Authors: Safronova Tat'yana N., Candidate of Technical Sciences Yevtukhova Olga M., Candidate of Biological Sciences Shuvaev Mikhail I. Siberian Federal University 79 Svobodny Prospect, Krasnoyarsk, 660041, Russia, |
Kutina O.I., S’yanov D.A.Multi minced and pasty products of ocean fish
| Tags: multi-component products, modeling and optimization of prescription blends, commercial fish. Summaries: The technology of production of minced fish and pasty products based on modeling and optimization of prescription blends. Prepositional new approaches to compile recipes that are based on the selection of the dominant component, taking into account the characteristics of fuzzy raw ingredients, as well as the interaction of ingredients. Authors: Kutina Olga I., Doctor of Technical Sciences S'yanov Dmitriy A., post-graduate student Moscow State University of Technologies and Management named after K.G.Razumovskiy 73 Zemlianoy Val st., Moscow, 109004, Russia, |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Êorostyleva L.A., Parfyonova T.V., Tekut’yeva L.A., Son O.M., Mukhortov S.A.Nonalcogolic balms based on plant raw materials
| Tags: nonalcoholic balms, flavor characteristics, plant raw material, functional properties. Summaries: Formulae of nonalcoholic balms based on functional plant raw materials are developed. Their merchandising characteristics and are described. Authors: Korostyleva Ludmila A., Candidate of Technical Sciences Parfyonova Tamara V., Candidate of Technical Sciences Tekut'yeva Lyudmila A., Candidate of Technical Sciences Son Oksana M., Candidate of Technical Sciences Far Eastern Federal University. School of Economics and management FEFU 19 Okeanskiy pr., Vladivostok, 690011, Russia Mukhortov Sergey A., Candidate of Mediical Sciences Altai State Medical University 40 Lenina pr., Barnaul, 656038, Russia, |
Gulyuk N.G., Komarov Yu.I., Pikhalo D.M., Puchkova T.C. Production of b-cyclodextrins from different kinds of starch
| Tags: flour pasterization, starch, thinning, technology, enzyme preparation, cyclization cyclodextrin. Summaries: The results of laboratory researches to produce b-cyclodextrin (CD) from different kinds of starch: corn, corn amylopectin, potato and tapioca are stated in this article. The yield of b-CD was determined. It was shown that corn amylopectin starch is the most efficient raw material. Technological flowchart was developed to produce b-CD using enzyme from "Novozymes" (Denmark) in presence of complexant trichloroethylene. Authors: Gulyuk Nikolay G., Doctor of Technical Sciences Komarov Yuriy I., post-graduate student Pikhalo Daniya M. Puchkova Tat'yana S., Candidate of Technical Sciences All-Russian Research Institute of Starch 11 Nekrasova st., Kraskovo, Liuberetsky district, Moscow region, 140051, Russia, |