Storage and processing of farm products №3/2014
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Gnezdilova A.I., Kurenkova l.А.Water Activity in the Aqueous Solutions of Certain Sugars
| Tags: water activity, activity coefficient, caramel syrup, sucrose. Summaries: The activity of water in the aqueous solutions of certain sweeteners: sucrose, caramel acid syrup and its compositions. Obtained the concentration dependence for the activity and activity coefficient of water. The calculated values of the activity coefficient of water compared with experimental data. The results of calculations and experiments showed satisfactory agreement, indicating the adequacy of the proposed model to the real process. Authors: Gnezdilova Anna I., Doctor of Technical Science; Kurenkova Lyudmila A., Graduate Student Volgograd State Dairy Academy named after N.V.Vereschagin 2, Shmidta St., Molochnoe, Vologda, Russia, 160555 |
Gudkovskiy V.A., Akimov M.Yu., Kol’tsov V.A., Akishin D.V.Retentivity of Varieties of Jerusalem Artichoke under the Central Black Earth Zone of Russia
| Tags: modified gaseous medium, Jerusalem artichoke, storage. Summaries: Shown the results of data study to assess the keeping quality of varieties of Jerusalem Artichoke including in terms of modeling of atmospheric composition. Based on the data storage technology developed of Jerusalem Artichoke, which can improve the keeping quality of tubers to five months. We select the most promising varieties of Jerusalem Artichoke for storage. Authors: Gudkovskiy Vladimir A., Doctor of Agricultural Science, Academician of RAS All-Russian Research Institute of Horticulture named after I.V.Michurin 30, Michurina St., Michurinsk, Tambov Region, Russia, 393774 Akimov Mikhail Yu., Candidate of Agricultural Science; Kol'tsov Vladimir A. Directorate for Implimenting the Development Programme of Michurinsk as Science City of the Russian Federation 30/2, Michurina St., Michurinsk, Tambov Region, Russia, 393774 Akishin Dmitriy V., Candidate of Agricultural Science Michurinsk State Agrarian University 101, Internaysionalnaya st., Michurinsk, Tambov Region, Russia, 393760 |
Lisitsyn A.B., Dydykin A.S., Kochetov V.S., Bogatyryov A.N.Use of Electrophysical Influences on Water in Order to Control Food Quality (Part 1)
| Tags: activated water, active water, viscosity, deformation, liquid with a mechanical memory, foods, properties, structure, bound water. Summaries: In the first part of the article discussed questions, related to the activation of water by a change of its properties by electrophysical, mechanical and other effects using activated water to improve food technology, food quality management. Shows the basic theory and measurement results of the properties of liquid food products having a mechanical memory. Authors: Lisitsyn Andrey B., Doctor of Technical Science, Academician of RAS; Dydykin Andrey S., Candidate of Technical Science The Gorbatov's All-Russian Meat Research Institute 26, Talalikhina St., Moscow, Russia, 109316 Kochetov Valeriy Sergeevich, Doctor of Technical Science Karachay-Cherkessia State University named after U.D.Aliev 29, Lenina St., Karachaevsk, Karachay-Cherkessia, Russia Bogatyrev Andrey Nikolaevich, Doctor of Technical Science Russian Academy of Sciences 15, bldg. 2, Krzhizhanovskogo St., Moscow, Russia, 117218 |
Shcheglov N.G.Factors, Affecting on Mass Transfer Processes during Storage of Fruit and Vegetable Raw Materials
| Tags: breath, vegetables, fruits, permeability, enzymes, chemical composition, storage. Summaries: Examined factors, influencing on the mass transfer processes during storage of fruits and vegetables. De-scribed the structure of fruits and vegetables, which makes them different physical and chemical properties, including permeability of membranes for gases and vapors. Important is the introduction of such concepts as moisture permeability through the surface layer of fruits and vegetables. Permeability and mass transfer coefficient have the same vuyu physical nature, so they are united by the author and a general formula for which it is possible to calculate the numerical values of the mass transfer coefficient. Data presented in the paper can determine shrinkage of fruits and vegetables, depending on temperature and storage time. Authors: Scheglov Nikolay G., Candidate of Technical Science The North Caucasus Federal University (branch) 56, 40 let Oktyabrya, Pyatigorsk, Stavropol Region, Russia, 357500 |
Solomin D.A., Solomina L.S.Innovations in the Production and Use of Modified Starches
| Tags: kissel, modified starch, technology, physical and chemical properties, the extrusion method. Summaries: Given results of experimental studies on the effect of technological parameters on the physicochemical properties of extruded starches, used to concentrate production of kissel. Developed the technology and concentrate of kissel and recommended for implementation in enterprises starch industry. Authors: Solomin Dmitriy A.; Solomina Liliya S., Candidate of Technical Science Research Institute of Starch Products 11, Nekrasova St., Kraskovo, Moscow Region, Russia, 140051 |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Plaksin Yu.M., Strelyukhina A.N., Larin V.A., Rogal’skaya T.S.Joint Extraction of Plant Materials
| Tags: St. John's wort ordinary diffusion coefficient, licorice root, vegetable raw materials extraction. Summaries: The features of the process of extraction of bioactive components from a mixture of vegetable matter. Shown the results of investigations of the joint extraction mixture containing quince fruits and herbs - oregano, sage, peppermint, tarragon, stems alder, elecampane roots, sweet and marshmallow. Displaying a change in the content of extractives in a liquid phase depending on the time of extraction. Found that a rational length of extractor is 4 m. Increase the length of device will not lead to a significant increase in the degree of extraction of extractable substances, but increased the cost of the resulting product. Authors: Plaksin Yuriy M., Doctor Technical Science; Strelyuchina Alla N., Doctor of Technical Science; Larin Veniamin A., Candidate of Technical Science; Rogalskaya Tatyana S. Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, Russia, 123080 |
Strelyukhina A.N., Plaksin Yu.M., Larin V.A., Rogal’skaya T.S.Calculation of the Diffusion Coefficient in the Ex-traction of Raw Materials
| Tags: St. John's wort ordinary diffusion coefficient, licorice root, vegetable raw materials extraction. Summaries: In determining of the effectiveness of the co-extraction of plant materials must take into account water absorption capacity components. The main difficulty is to calculate of the diffusion coefficient in the pores of plant material. We propose a method of calculating the diffusion coefficient at the joint extraction of soluble substances from a mixture of dry grinding plant materials having different diffusion properties. Introduced a correction factor that takes into account the swelling of the material particles, temperature and duration of the extraction process, obtained approximating dependence describing the swelling process. Authors: Strelyukhina Alla N., Doctor of Technical Science; Plaksin Yuriy M., Doctor of Technical Science; Larin Veniamin A., Candidate of Technical Science; Rogal'skaya Tat'yana S. Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, Russia, 123080 |
Zobkova Z.S., Fursova Т.P., Zenina D.V., Rimareva L.V., Serba Ye.М., Kurbatova Ye.I., Sokolova Ye.N.Effect of Transglutaminase on a Method of Making the Structural and Mechanical Properties of Yoghurt and the Proteolytic Activity of Starter Cultures
| Tags: water-holding capacity, yogurt, proteolytic activity, structural and mechanical organoleptic indices, transglutaminase. Summaries: Described the results of studies, confirming the feasibility of using the enzyme transglutaminase to improve the consistency of milk beverages for example yoghurt. Were rewieved two methods its application: to ripening with the inactivation of the enzyme after treatment with both milk and fermenting without inactivation. A comparative assessment of the impact of how to make the TG on the structural and mechanical properties, water holding capacity, organoleptic characteristics, intensity of ripening and the proteolytic activity of the product. Authors: Zobkova Zinaida S., Doctor of Technical Science; Fursova Tat'yana P., Candidate of Technical Science; Zenina Dar'ya V. Institute of Dairy Industry 35, Lyusinovskaya St., Moscow, Russia, 115093 Rimareva Lyubov' V., Doctor of Technical Science; Serba Elena M., Candidate of Technical Science; Kurbatova Elena I., Candidate of Technical Science; Sokolova Elena N., Candidate of Biological Science All-Russian Research Institute of Food Biotechnology 4b, Samokatnaya St., Moscow, Russia, 111033 |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Lukin N.D., Volkov N.V., Krivtsun L.V., Lodygina Ye.А., Kovalyonok V.А. Investigation of Two-Stage Separation of Potato Juice wit Use of Domestic Membranes
| Tags: potato juice, ceramic membrane, membrane separation, nanofiltration, polymeric membrane, ultrafiltration, filtrate. Summaries: During the processing of potato flowsheet using hydrocyclone unit receive two products - starch slurry mixture and mash potatoes with ethyl juice. When separating a mixture of isolated potato juice. The dry substances in the potato juice ranges from 2.5-4.5 %. For the purpose of recycling solids of potato juice and increase the nutritional value of pulp investigated membrane separation process of potato juice on a ceramic ultrafiltration membrane KUFE 67 kDa (30 nm) on the 1st stage and concentration of the filtrate obtained ultra-filtrate on roll nanofiltration membrane ERN-KP with nominal long 500 Da - at 2nd stage. It was established that the overall selectivity of the two membranes reaches 84%. Authors: Lukin Nikolay D., Doctor of Technical Science; Volkov Nikolay V., Graduate Student; Krivtsun Lidiya V., Candidate of Technical Science; Ladygina Elizaveta A., Candidate of Biological Science All-Russian Research Institute of Starch Products 11, Nekrasova St., Kraskovo, Moscow Region, Russia, 140051 Kovalyonok Vladimir A., Doctor of Technical Science Moscow State University of Food Production 11a, Volokolamskoye Shosse, Moscow, Russia, 125080 |
TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT
Shlenskaya Т.V., Baulina Т.V., Krasulya О.N., Shestakov S.D.Sonochemical Reactor for Water Treatment in the Food Industry
| Tags: hydration of biopolymers, cavitation reactor, nonparametric cavitation increasing, sonochemistry, high-energy chemistry. Summaries: Introduced a new development of the Moscow State University of Technology and Management named after K.G.Razumovsky - sonochemical reactor for water treatment. Consider the purpose of sonochemistry and disclosed factors that allow effective but its use in the food industry. Described the results of their own research in the field of food writers sonochemistry, mainly sonotechnologies of dairy industry. Disclosed device problems (sonochemical reactors), which are obstacle to the application of technology nonparametric strengthening cavitation in the food industry. A design of the reactor with auto gain cavitation, which can be effectively applied in the industrial recovery of mixtures of dry dairy components. Authors: Shlenskaya Tat'yana V., Doctor of Technical Science; Baulina Tamara V., Candidate of Biological Science; Krasulya Olga N., Doctor of Technical Science; Shestakov Sergey D., Doctor of Technical Science Moscow State University of Technology and Management named after K.G.Razumovsky 73, Zemlyanoy Val, Moscow, Russia, 109004 |
Akhmedov М.E., Demirova А.F.Stepped Rotary Sterilization of Compote from Peaches in a Stream of Hot Air and Hot Water
| Tags: air cooling, canned, heat, containerrotation, sterilization, temperature. Summaries: Based on these studies we propose a new method of heat sterilization of canned food. Cans after seaming set to drive ensuring their mechanical integrity, subjected to heating in a stream of hot air and then transfer in-to a water bath temperature of 100 °C. Further, cans are cooled in a stream of atmospheric air. During the thermal treatment in a stream of heated air and cans are rotated to the "end over lid" with the optimum frequency for uniform heat treatment. The described method allows to reduce the costs of energy and water, while also improving the quality of the finished product. Authors: Akhmedov Magomed E., Doctor of Technical Science; Demirova Amiyat F., Candidate of Technical Science Dagestan State Institute of National Economy 5, D. Ataeva St., Machachkala, Russia, 367008, |
Abdullaev A.Sh.Shredding Roots by Instantaneous Pressure Relief
| Tags: grinding, root vegetables, instant depressurization method, cleaning, boiling, puree. Summaries: Presented experimental data on the purification and refinement of carrot and red beet by instanttaneous depressurization. Found that along with the grinding occurs boiling, feedstock. Moreover, this method permits the partial drying, which reduces costs for further reprocessing puree. Authors: Abdullaev Alisher Sh., Candidate of Technical Science Tashkent Chemical Technological Institute 38, Navoi St., Tashkent, Uzbekistan, 100011 |
Ganzhav R., Khokhoo D., Panfilov V.A., Fedorenko B.N. Systematic Study of Beer Technological Production Line (for Example, the Company «APU», Mongolia)
| Tags: diagnostics, beer production, system, systemology, technological line. Summaries: Using methods systemology investigated technological production line of beer and defined level of integrity of the process flow as a system. On the basis of system diagnostics reconstructed line, and then checked to improve the quality of its functioning. Authors: Ganzhav R., Doctoral; Chochoo D., Professor Mongolian State University of Science and Technology Baga Toyru St., Ulan-Bator, Mongolia Panfilov Viktor A., Doctor of Technical Science, Academician of RAS; Fedorenko Boris N., Doctor of Technical Science Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, Russia, 123080 |