Storage and processing of farm products №2/2014
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROINDUSTRIAL COMPLEX
Dadashev M.N., Chursina O.A., Filenko D.G., Vinokurov V.A., Magomedov Z.B. Innovation - the basis for improving product quality and competitiveness of the processing agricultural enterprises
| Tags: product quality, innovation, efficiency, cost, price, extraction. Summaries: Based on market research shows, that for the processing agricultural enterprises an important component of the extraction efficiency are innovations. While improving product quality innovations can significantly re-duce the cost and realize the principle of cost-conscious in the through integrated system of quality control "high quality - low price". Authors:Dadashev Mirali N., Doctor of Technical Science All-Russian Research Institute of Brewing, Soft Drinks and Wine Industry 7, Rossolimo St., Moscow, Russia, 119021 Chursina Olga A., Doctor of Technical Science National Institute of Grapes and Wine "Magarach", 31, Kirova St., Yalta, Crimea, Ukrain, 98600 Filenko Denis G., Vinokurov Vladimir A., Doctor of Chemical Science Gubkin Russian State University of Oil and Gas, 65, Leninsky Prospekt, Moscow, Russia, 119991 Magomedov Ziyavdin B., Candidate of Technical Science Dagestan State Agricultural University named after M.M.Dzhambulatov 180, M.Gadzhieva St., Mahachkala, Dagestan, Russia, 367032 |
ECONOMIC ASPECTS DEVELOPMENT IN AGROINDUSTRIAL COMPLEX
Taymaskhanov Kh.E., Abdulkadyrova M.A.Development of farming of the Chechen Republic: results and prospects
| Tags: government support, the peasant (farmer) economy, the prospects of agriculture. Summaries: Analyzes the state of farm production of the Chechen Republic, as well as the prospects for its development. Main attention is paid to the role of government support for agriculture and the allocation of priorities for such assistance. Authors:Taymaskhanov Khasan E., Doctor of Economical Science; Abdulkadyrova Madina A., Doctor of Economical Science Grozny State Oil University named after Academician M.D.Millionschikov 100, Ploschad Ordzhonikidze, Grozny, Chechen Republic, Russia, 364051 |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Fyodorov D.Ye., Yermolayev V.A.Mathematical modeling of internal heat and mass transfer during vacuum drying berries
| Tags: vacuum drying, mathematical modeling, berries. Summaries: Based on these studies, is made up mathematical model of the internal heat and mass transfer during vacuum drying berries, taking into account factors such as the phase change heat transfer fluid flow, radiation heat transfer and infiltration. Obtained mathematical model of temperature and humidity changes of the product over time has theoretical and practical importance. Authors:Fyodorov Dmitriy E., Graduate Student; Yermolaev Vladimir A., Candidate of Technical Science Kemerovo Technological Institute of Food Industry 47, Bulvar Stroiteley, Kemerovo, Russia, 650056 |
Skobelskaya Z.G., Butin S.A., Ishchenko D.I.Scientific foundations of chewing marmalade compounding
| Tags: glucose syrup, gelatin, marmalade, compaunding, sugar and treacle syrup, fruit juice. Summaries: Created marmalade compoundings on sugar-glucose and sucrose treacle syrup, using domestic gelatin and natural fruit juice. Defined organoleptic, physico-chemical, rheological parameters of quality of chewing marmalade with optimal prescription components. Using the above procedure of constructing the field of formulations, can justify the feasibility of new raw materials or optimization is used to check the working recipes. Authors:Skobelskaya Zinaida G., Doctor of Technical Science; Butin Sergey A., Graduate Student Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, Russia, 125080 Ischenko Dmitriy I. LLC "KF Bogatyr" 8, bldg. 12, 4-iy Zapadny Proezd, Zelenograd, Moscow, Russia, 124460 |
Makarova N.V., Borisova A.V., Valiulina D.F., Stryukova A.D., Antipenko M.I.Influence of the degree of maturation on the chemical composition and antioxidant activity of fruits and vegetables
| Tags: antioxidants, anthocyanins, strawberries, free radicals, maturing degree, tomato, phenols, flavonoids, apple. Summaries: Shown the results of the study of the chemical composition (analysis of total phenols, flavonoids and anthocyanins) and antioxidant activity of strawberry berries, varieties Badzherbell, yellow-coloured tomato fruit varieties De Barao, varieties of apples Zolotoe Letnee and Vozrozhdenie. Fruits and vegetables harvest of 2012, grown in the Samara Region, studied at three levels of maturity: immature, mature on the bush ripened indoors. Authors:Makarova Nadezhda V., Doctor of Chemical Science; Borisova Anna V., Graduate Student; Valiulina Dinara F., Graduate Student; Stryukova Arseniya D., Graduate Student Samara State Technical University 244, Molodogvardeyskaya St., Samara, Russia, 443100 Antipenko Mariya I., Candidate of Agricultural Science Institute of Horticulture and Medicinal Plants "Zhigulevskie Sady" Samara, Russia, 443072 |
Kochkina N.Ye., Padokhin V.A., Skobeleva I^.A., A`ndreyev N.R., Lukin N.D.Influence of the rate of shear deformations on size distribution of starch macromolecules in mechanothermal gelatinization
| Tags: dynamic light scattering, gelatinization, starch, nanobiocomposites, rotary pulse device. Summaries: By dynamic light scattering studied the character of distribution of the hydrodynamic radius of starch macromolecules, gelatinized mechanothermal way in rotary-pulse unit (RPU). The presence of "threshold" shear rate in the RPU - 3,2·10 s-1, above which the starch gelatinization is accompanied by its destruction. Based on the analysis of starch-iodine complexes made the assumeption that the components of the biopolymer polysaccharides (amylose and amylopectin) are degraded in this case equally. Authors:Kochkina Natalya E., Candidate of Technical Science; Padokhin Valeriy A., Doctor of Technical Science; Skobeleva Olga A., Candidate of Chemical Science Institute of Solution Chemistry named after G.A.Krestov 1, Akademicheskaya St., Ivanovo, Russia, 153045 Andreev Nikolay R., Doctor of Technical Science; Lukin Nikolay D., Doctor of Technical Science All-Russian Research Institute of Starch Products 11, Nekrasova St., Kraskovo, Moscow Region, Russia, 140051 |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Gadzhieva A.M., Muradov M.S.Innovative processing technologies of tomatoes, cultivated in the Republic of Dagestan
| Tags: nonwaste technology, cultivation, processing, tomatoes. Summaries: Traditional methods of processing of tomatoes are ineffective and do not allow sufficiently retain their useful properties. The authors proposed a virtually waste-free technology for processing of tomatoes, is in getting of tomato juice from the pulp, fatty oil and protein from the seeds, food colorant from the skin. The quality of the products obtained by all indicators meet or exceed regulatory. Authors:Gadzhieva Aida M., Candidate of Chemical Science; Muradov Miyazullah S., Candidate of Technical Science Dagestan State Technical University 70, Prospekt I.Shamilya, Makhachkala, Russia, 267015 |
Kuz'menkova N.M., Krikunova L.N., Baykov V.G.Influence of corn pretreatment methods on raw lipids
| Tags: corn, corn oil, corn corcle, multi-product schemes. Summaries: Investigated corn pretreatment methods of beer and beverage industry. Separation of raw materials at a fraction of fat (corcle) and the fraction of starch (endosperm) allows you to make full use of raw materials, reduce the cost of the finished product. Authors:Kuz'menkova Nataliya M., Graduate Student Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, Russia, 125080 Krikunova Lyudmila N., Doctor of Technical Science All-Russian Research Institute of Brewing, Soft Drinks and Wine Industry 7, Rossolimo St., Moscow, Russia, 119021 Baykov Valeriy G., Candidate of Technical Science Research Institute of Nutrition RAMS 2/14, Ustyinskiy Proezd, Moscow, Russia, 109240 |
Akhmedov M.E., Demirova A.F. Energy saving technology of thermal preserves sterilization "Plum Compote"
| Tags: plum compote, cooling curves, duration, regularity, tare rotation, stage cooling, temperature. Summaries: Shows research results of stepwise thermal preserves sterilization "Plum Compote" in different tare with use of the principle of heat recovery. Experimental studies and mathematical planning of the experiment confirmed the effectiveness of use the proposed method, as it provides a reducetion in the duration of the process, significant savings of heat and water. Authors:Akhmedov Magomed E., Doctor of Technical Science; Demirova Amiyat F., Candidate of Technical Science Dagestan State Institute of National Economy 5, Ataeva St., Makhachkala, Dagestan, Russia, 367008 |
Bat'kova I.A.,Yashina I.A., Makarova N.V., Novikova M.N., Smirnova N.V.Influence of drying temperature on the chemical composition and antioxidant properties of grape husks and stones
| Tags: antioxidant activity, anthocyanins, grape husks and stones, convective drying, phenols, flavonoids. Summaries: As a result of studies of the effect of several variants of drying temperatures (50…52 °C, 100…102 °C, 130…132 °C) on the phenol content of flavonoids, anthocyanins, tannins, antioxidant activity (by methods DPPH, ABTS, FRAP, linoleic acid) in grape husks and stones, selected optimum temperature 50…52 °C, providing the maximum values of most studied parameters. Authors:Bat'kova Irina A., Graduate Student; Yashina Irina A., Student; Makarova Nadezhda V., Doctor of Chemical Science; Novikova Margarita N., Student; Smirnova Nataliya V., Student Samara State Technical University 244, Molodogvardeyskaya St., Samara, Russia, 443100 |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Shcheglov N.G., Terent'yev S.Ye.Influence of chemical composition of fruit and vegetable raw materials on intensity of respiration during storage
| Tags: proteins, breathing, vegetables, fruits, enzymes, chemical composition, storage. Summaries: Was considered the possibility of developing modes of storage of fruits and vegetables based on their chemical composition. The factors, affecting on the intensity of respiration and determining the loss of nutrients during storage of fruits and vegetables. Based on the techniques, developed by the author, determined the content àdenosintriphosphoricum acid in cells of vegetables and fruits, depending on the storage temperature. In the process of cooling air of fruit and vegetable raw materials, along with waste heat recovery and removal of moisture occurs. The main problem with cooling feed is to provide such an air velocity, at which shrinkage of feedstock would be minimal. For long-term storage of fruits and vegetables in the refrigerator automation system must strictly maintain the optimum temperature and relative humidity. Authors:Scheglov Nikolay G., Candidate of Technical Science North-Caucasus Federal University (branch) 56, 40 let Oktyabrya St., Pyatigorsk, Stavropol Region, Russia, 357500 Terentyev Sergey E., Candidate of Agricultural Science Smolensk State Academy of Agriculture 10/2, Bolshaya Sovetskaya St., Smolensk, Russia, 214000 |
Oboturova N.P., Serov A.V., Potapenko Ye.V., Orobets V.A.Application efficiency of selenium-containing preparations in the feed ration of chickens broilers
| Tags: vitamins, feeding, meat products, productivity, poultry breeding, balance, selenium. Summaries: Investigated the influence of preparations "Ekstraselen+E" and "Ekstraselen+Vit", developed by scientists North-Caucasus Federal University, on the efficiency of cultivation and improvement of the quality characteristics of broiler chickens. The results of research work on the zootechnical performance of cultivation, quality characteristics and chemical composition of poultry processing products, shown data on the accumulation of selenium in the products of slaughter. Authors:Oboturova Natalya P., Candidate of Technical Science; Serov Alexandr V., Doctor of Technical Science; Potapenko Elena V., Graduate Student North-Caucasus Federal University 1, bldg. 3, Pushkina St., Stavropol, Russia, 355009 Orobets Vladimir A., Doctor of Veterinary Science Stavropol State Agrarian University 12, lane Zootechnical, Stavropol, Russia, 355017 |
Belova A.A., Bazarnova Yu.G.Research of phenolic composition of wild herbs by high performance liquid chromatography method
| Tags: bioflavonoids, high performance liquid chromatography (HPLC), wild herbs, extraction. Summaries: Presents the results of studies of the composition of phenolic compounds of wild herbs high performance liquid chromatography method. Given modes of extraction of phenolic compounds and their parameters extraction chromatographic separation of water-alcohol extracts of studied herbs. Authors:Belova Alyona A., Graduate Student; Bazarnova Yuliya G., Candidate of Technical Science St. Petersburg State University of Information Technologies, Mechanics and Optics. Institute of Refrigeration and Biotechnology 9, Lomonosova St., St. Petersburg, Russia, 191002 |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Ashurov F.N., Makhmudov K.Yu., Ma`zhidov K.Kh., Rakhimov M.N.Mayonnaises on the basis of protein Isolates from mung bean
| Tags: protein isolate from mung bean, mayonnaises, functional products, cholesterol. Summaries: Studied the technology of production of mayonnaise with use of protein isolate, obtained from local varieties from mung bean. The effect of the quantitative content of protein isolate on the physico-chemical characteristics and quality indicators from mung bean. The main regularities of formation of quality and physico-chemical characteristics of mayonnaise with proteins from from mung bean. Authors:Ashurov Feruz N., Candidate of Chemical Science; Makhmudov Kuvondik Yu.; Mazhidov Kakhramon H., Doctor of Technical Science; Rakhimov Mukhtardzhon N.,Candidate of Technical Science Bukhara Technological Institute of Engineering 15, Pr. K. Murtazaeva, Bukhara, Uzbekistan, 200100 |