Storage and processing of farm products №12/2013
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Drozhzhin V.M., Donskaya G.A.The concentration of strontium radionuclide of milk on the cationite KU-2-8chs
| Tags: yttrium-90 cationite KU-2-8chs, concentration, sorption coefficients, radionuclides, strontium-90, the specific activity. Summaries: The method of milk samples preparation for determination of strontium radionuclides specific activity at "Progress" complex by means of their concentration at cationite KU-2-8chs has been improved. Radionuclides sorbtion coefficients promoting to calculate milk speci-fic activity using the derived formula have been determined. Authors: Drozhzhin Victor M. Donskaya Galina A., Doctor of Biological Sciences All-Russian Scientific Research Institute for Dairy Industry 35 Lyusinovskaya st., buil. 7, Moscow, 115093, Russia, |
Ryabova S.M., Krikunova L.N.Effect of succinic acid on the activity of endogenous and microbial amylases
| Tags: amylolytic enzymes, rye, succinic acid. Summaries: Describes the effect of the concentration of succinic acid on the activity of amylase own rye and microbial amylases. Found that the use of the step of producing grain rye wort solution of succinic acid in a concentration of 0,01-0,05% positive effect on the process, activating its own grain amylase, thereby allowing a more profound raw starch hydrolysis, or to reduce the application rate of microbial amylases. Authors: Ryabova Svetlana M., post-graduate student Krikunova Lyudmila N., Doctor of Technical Sciences All-Russian Research Institute of Brewing, Beverage and Wine Industries 7 Rossolimo str., Moscow, 119021, Russia, |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Shazzo R.I., Tamazova S.Yu., Fat’kina Ye.V., Kupin G.A.Changes in chemical composition of Jerusalem artichokelate maturing varieties of Interest in growthplants
| Tags: assortment, differentiated use, aboveground biomass, through technology, Jerusalem artichoke. Summaries: The chemical composition of above-ground biomass of Jerusalem artichoke late-maturing varieties of interest depending on the phenological phases of plant development. Found that the aboveground plant biomass can be a valuable raw material for the production of fructose-glucose syrup, fructose, fiber, feed additives, etc. Authors: Shazzo Ramazan I., Corresponding Member of RAAS, Doctor of Technical Sciences Tamazova Susanna Yu. Fat'kina Yelena V. Kupin Grigoriy A., Candidate of Technical Sciences Krasnodar Research Institute of storage and processing agricultural products of the RAAS 2 Topolinaya str., Krasnodar, 350072, Russia |
Voyno L.I., D’yakonenko A.N., Ugrozov V.V., Orlova I.V.Influence of some physico-chemical characteristics of reducing the amount of cholesterin in egg yolk
| Tags: b-cyclodextrin, complexation, chicken yolk, statistical analysis, cholesterol and its esters. Summaries: The iinfluence of physical and chemical factors is investigated and optimum conditions of decreasing in the content of cholesterol in an egg yolk are defined. It is shown, that with the help of complexing cholesterol and its ethers with b-cyclodextrin cholesterol decreases to 86,3 %. Mathematic model of process was made. Authors: Voyno Lyudmila I., Candidate of Technical Sciences D'yakonenko Anna N. Moscow State University of Food Production 11 Volokolamskoe shosse, Moscow, 125080, Russia, Ugrozov Valeriy V,. Doctor of Physico-mathematical Sciences Orlova Irina V., Candidate of Economic Sciences Financial University under the Government of the Russian Federation 38 Scherbakovskaya str., Moscow, 105187, Russia, |
Beskorovaynyi A.V., Beskorovaynaya D.A., Kopitsyn D.S., Kotelev M.S., Novikov A.A., Vinokurov V.A.The study of the cyanobacterial lipids – raw material for the production of lecithin
| Tags: glycolipids, culturing, lecithin, polyunsaturated fatty acids, polar lipids, cyanobacteria. Summaries: A new approach to industrial production of lecithin based on separation of the desired products from the biomass of cyanobacteria. The techniques of cultivation of different species of cyanobacteria, providing high performance polar lipids. The recommendations for the cultivation of cyanobacteria and isolation of the polar lipids with valuable fatty acid composition. Authors: Beskorovaynyi Aleksandr V., post-graduate student Beskorovaynaya Dar'ya A., post-graduate student Kopitsyn Dmitriy S., post-graduate student Kotelev Mikhail S., post-graduate student Novikov Andrey A., Candidate of Chemistry Sciences Vinokurov Vladimir A., Doctor of Chemistry Sciences Gubkin Russian State University of Oil and Gas 65 Leninsky prospekt, Moscow, 119991, Russia, |
Moiseev I.V., Moyseyak M.B., Leznyi V.V., Prikhod’ko R.P., Simdyanova T.P.Study of carbohydrate-protein and sugar-nicotine in tobacco balance of Marlboro cigarettes
| Tags: flammability, Marlborough, organoleptic evaluation, sugar-nicotine, tobacco, tobacco blend, carbohydrate and protein balance. Summaries: Study of quantitative and qualitative characteristics of cigarettes Marlboro, primarily carbo-hydrate-protein and sugar-nicotine balances in the tobacco blend these cigarettes because it is these basic parameters in correlation with the parameters pH smoke , flammability, tar and es-sential oils, broaches, will provide a decisive influence on the formation of the taste of cigarette smoke. The article presents a comprehensive analysis based on the correlation of physico-chemical parameters of tobacco obtained by the methods of instrumental analysis and sensory evaluation methods. Based on the results it is concluded that in different regions of the world Marlboro cigarettes are characterized by different ratios of the main chemical parameters affecting the perception of flavoring cigarettes when smoked. Authors: Moiseev Igor' V., Doctor of Technical Sciences Moyseyak Marina B., Candidate of Technical Sciences Leznyi Valeriy V. Prikhod'ko Roman P., post-graduate student Simdyanova Tat'yana P., post-graduate student Moscow State University of Food Production 11 Volokolamskoe shosse, Moscow, 125080, Russia, |
Golev I.M., Lesnikova E.P., Bobkina Ye.Yu.Study of fruit and vegetable products the method of impedance spectroscopy
| Tags: destruction of cells, the dispersion of the conduction, impedance spectroscopy, quality, fruits and vegetables, the phase shift. Summaries: Considered the possibility of using the method of instrumental impedans spectroscopy to study the properties of fruits and vegetables. The identified dependencies can be used to quantify the physicochemical properties of fruits and vegetables during storage, temperature effects, chemicals or other factors. Authors: Golev Igor' M., Doctor of Physico-mathematical Sciences Lesnikova Elvira P., Candidate of Economic Sciences Bîbkina Yekaterina Yu. Voronezh branch of the Russian State Trade and Economic University 67a Karl Marx st., Voronezh, 394036, Russia, |
Odarchenko D.N., Gasay Ye.L., Êarpenko Z.P., Sorokopudov V.N., Myachikova N.I.Analysis of the electrical properties of plasmas, allocatedpoultry meat
| Tags: broiler, volt-ampere characteristic, the kinetics of the current, chicken, plasma, sample preparation, falsification. Summaries: Presents the experimental study electrical properties of plasma isolated from different anatomical parts of broilers and chicken. The features of the kinetics of the current, the current-voltage characteristics and the potential difference were studied. It is established that the electrophysical method in combination with earlier proposed sample preparation method can be used not only to identify the species of falsification of products of animal origin, but also qualitative, in the case of re-freeze raw meat. Authors: Odarchenko Dmitriy N., Candidate of Technical Sciences Gasay Yevgheniya L. Êarpenko Zinaida P. Khar'kov State University Food and Trade 333 Klochkovskaya str., Khar'kov-51, 61051, Ukraine, Sorokopudov Vladimir N., Doctor of Agricultural Sciences Myachikova Nina I., Candidate of Technical Sciences Belgorod State National Research University 85 Pobedy str., Belgorod, 308015, Russia, |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Ulchibekova N.A., Mukailov M.J.Microbiological and toxicological assessment of quick-frozen strawberries
| Tags: safety, freezing, mikrobial purity, nitrates, processed products, pesticides. Summaries: Researches are conducted and results of influence of freezing and low-temperature storage on microbiological and toxicological safety of production from wild strawberry berries are presented. The received results allow to state safety of fast-frozen berries of wild strawberry, both for direct consumption, and for preparation of different types of processing. Authors: Ulchibekova Nazima A., Candidate of Agricultural Sciences Mukailov Mukail J., Doctor of Agricultural Sciences M.M.Dzhambulatov Dagestan State Agricultural University 180 M.Gadzhieva st., Makhachkala, 367032, Russia |
Rudenko O.S., Kondrat’yev N.B., Osipov M.V., Parashina F.I., Belova I.A., Savenkova T.V.Features of assessing the quality of the fruit raw materials in confectionery products
| Tags: capillary electrophoresis, confectionery, macronutrients, marmalade pastile products, organic acids, raw fruit. Summaries: To estimate the number of components in fruit confections proposed to use the ratio of the qualitative and quantitative composition of organic acids and macronutrients. Qualitative and quantitative composition of organic acids and macro investigated by capillary zone electrophoresis. Ranges given mass fraction of organic acids and microelements in various types of raw materials. Authors: Rudenko Oksana S. Kondrat'yev Nikolay B., Candidate of Technical Sciences Osipov Maksim V., Candidate of Chemical Sciences Parashina Faina I. Belova Irina A. Savenkova Tat'yana V., Doctor of Technical Sciences Research Institute of the confectionery industry 20 Electrozavodskaya str., build. 3, Moscow, 107023, Russia, |
DESIGNIING AND MODELLING THE NEW GENERATION FOODS
Drevin V.Ye., Komarova V.I., Kryuchkova T.Ye., Nikulin D.S.Technology-based bakery products wheat flour with the addition of Echinacea
| Tags: flour mixture, dough, bread, Echinacea. Summaries: The chemical composition and the pharmaceutical effect of Echinacea are investigated. The flour mixture and bread baking technology with the use of Echinacea are developed. The addition of Echinacea powder in an amount of 1 % does not affect the quality of the bread, but it enriches the composition of mineral and biologically active substances. Authors: Drevin Valeriy Ye., Candidate of Chemistry Sciences Komarova Valeriya I., Candidate of Biological Sciences Kryuchkova Tat'yana Ye., post-graduate student Nikulin Dmitriy S., post-graduate student Volgograd State Agricultural University 26 University prospekt, Volgograd, 400002, Russia |
Polyakov V.A., Rimareva L.V., Serba Ye.M., Pogorzhel’skaya N.S., Rachkov K.V. Biologically active microbial origin as a factor that generates functional properties of foods
| Tags: vitamins, biomass of yeasts, essential amino acids, enzymatic hydrolyzate, enzymatic modification, functional products. Summaries: There was investigated the spectral composition of proteins included in the digested fermentative of yeast biomass obtained from biocatalytic degradation of its polymers. Found that the content of free amino acids and low molecular weight peptides (up to 400 daltons) was 49,1 and 89,6 % depending on the enzymatic system. Studies of  vitamins have confirmed their stability during the enzymatic treatment. Describes the main functional properties of vitamins, amino acids and peptides which are present in yeast digested fermentative as factors forming the functional properties of foods. In the article presents the results of biomedical research. Authors: Polyakov Viktor A., Academician of RAAS, Doctor of Technical Sciences Rimareva Lyubov' V., Corresponding Member of RAAS, Doctor of Technical Sciences Serba Yelena M., Candidate of Technical Sciences Pogorzhel'skaya Nataliya S., Candidate of Technical Sciences Rachkov Kirill V., post-graduate student All-Russian Research Institute of Food Biotechnology 4B Samokatnaya st., Moscow, 111033, Russia, |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Kudanovich L.A., Klyukina O.N., Ptichkina N.M.The use of microbial polysaccharide to improve the functional properties of the batter – klyar
| Tags: runny batter, microbial polysaccharide, miksolab profiler. Summaries: Dishes cooked in klyar, very popular, but when preparing the batter for a short time lose their properties as protein foam falls off quickly. To stabilize the foam introduced in microbial polysaccharide and examined its influence on the rheological properties and viscosity test and organoleptic characteristics of the product. The optimum concentration of the polysaccharide. The technology and the formulation of the test - klyar r with polysaccharides. Authors: Kudanovich Lidiya A., post-graduate student Klyukina Oksana N., Candidate of of Technical Sciences Ptichkina Nataliya M., Doctor of Chemistry Sciences N.I.Vavilov Saratov State Agrarian University 1 Theatre Square, Saratov, 410012, Russia, |
SYSTEM OF PROCESSES, MACHINES AND EQUIPMENT
Norkulova K.T., Safarov Zh.E., Umarov V.F.Managing the process of drying of agricultural products electrical heat in some stationaryt parameters
| Tags: automation, drying rate curve, line plots, maintaining ingredients, drying, energy saving. Summaries: The process of drying agricultural products and radiation conveyor ways in which the changes occur on the main parameters of a nonlinear law. Experimental conducted for radiation drying, for which the use of this control method is justified flexibility parameter the power supply changes, compared with the pipelined manner. The technical characteristics of the equipment used. The results obtained allow to optimize the process, and the method used for drying other materials, the application of radiation-drying process. Authors: Norkulova Karima T., Doctor of Technical Sciences Safarov Zhasur E., Candidate of Technical Sciences Umarov Vakhid F., Candidate of Physico-mathematical Sciences Tashkent State Technical University 2 University st., Tashkent, 100095, Republic of Uzbekistan, |
Antipov S.T., Ovsyannikov V.Yu., Martekha A.N.The parameters of the drying process of fermented wheat raw material in the layer vibroboiling
| Tags: optimization, operational parameters, drying, raw fermented wheat. Summaries: The results of the study the effect of operating parameters set by the drying of the fermented wheat raw material vibroboiling layer. The mathematical description of the drying process. The implementation of the mathematical model yielded optimal intervals of drying parameters of bulk materials in vibroboiling layer, reduce energy costs. Authors: Antipov Sergey T., Doctor of Technical Sciences Ovsyannikov Vitaliu Yu., Candidate of Technical Sciences Martekha Aleksandr N., post-graduate student Voronezh State University of Engineering Technology 19 Revolution Avenue, Voronezh, 394036, Russia, |
A list of articles published in the journal «Storage and Processing of Farm Products» in 2013