Storage and processing of farm products №4/2014
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Stepanova N.Yu., Marchenko V.I., Bogatyryov A.N.Change of Chemical Composition of the Green Cultures during Storage in Frozen Condition
| Tags: basil, freezing, green cultures, natural foods, fennel, chemical composition. Summaries: Shown the results of studying of chemical composition of green cultures of basil and fennel in the process of freezing and cold storage. Are drawn conclusions, that frozen herbs of basil and fennel on its nutritional value is not inferior to fresh, evidenced by the high content of sugars, carotene and ascorbic acid, even at 3, 6 and 12 months of cold storage. Authors: Stepanova Natalya Yuryevna, Candidate of Agricultural Science Marchenko Vladimir Ivanovich, Candidate of Technical Science St. Petersburg State Agrarian University 2, Peterburgskoye Shosse, St. Petersburg, 196600 Bogatyryov Andrey Nikolaevich, Doctor of Technical Science Russian Academy of Sciences 14, Leninskiy Prospekt, Moscow, 119991 |
Smykov I.T., Gnezdilova A.I., Kurenkova L.A., Vinogradova Yu. V.Influence of Long-Term Storage on the Structure of Condensed Milk
| Tags: glucose syrup, casein micelles, pseudo-polymers, sucrose, filamentous bridges, electron microscopy. Summaries: Based on transmission electron microscopy, was accomplished the analyzes of structure chan-ging of condensed milk with starch treacle, during prolonged storage. Found that in the micro-structure of condensed milk with partial replacement of sugar on starch treacle between the casein micelles, formed filamentous bridges. These bridges are pseudo-polymers, formed by glucose monomers. They determine the microstructure of the pro-duct, its organoleptic and rheological properties. Studies have shown that there is a critical concentration of starch treacle in condensed milk, which limits its use in the manufacture of the product. Authors: Smykov Igor Timofeevich, Candidate of Technical Science All-Russian Research Institute for Butter and Cheese 19, Krasnoarmeyskiy Bulvar, Uglich, 152613 Gnezdilova Anna Ivanovna, Doctor of Technical Science Kurenkova Lyudmila Alexandrovna, Graduate Student Vinigradova Yuliya Vladimirovna, Candidate of Technical Science Vologda State Dairy Academy named after N.V.Vereschagin 2, Shmidta St., Molochnoe, Vologda, 160555 |
Papakhin A.A., Borodina Z.M., Lukin N.D., Gulakova V.A., Mannova I.G.Assessment Methodology of Amylolytic Enzymes Actions on Native Starch
| Tags: amylolytic enzymes, native starch, the degree of hydrolysis, degree of dissolution. Summaries: A result of researches, developed methods of measuring the degree of solubility and extent of enzymatic hydrolysis of native starch. The hydrolysis was carried out in a heterogeneous envi-ronment with a temperature below the initial gelatinization point. This technique can be used in the manufacture of a wide range of starches for various industries. Authors: Papakhin Alexandr Alexeevich, Graduate Student Borodina Zinaida Mikhaylovna, Candidate of Technical Science Lukin Nikolay Dmitrievich, Doctor of Technical Science Gulakova Valentina Andreevna, Mannova Inna Georgievna All-Russian Research Institute of Starch Products 11, Nekrasova St., Kraskovo, Moscow Region, 140051 |
Lisitsyn A.B., Dydykin A.S., Kochetov V.S., Bogatyryov A.N.Use of Electrophysical Influences on the Water for the Purpose of Food Products Quality Management (Part 2)
| Tags: biocatalysts, infrared radiation, sausages, ultraviolet irradiation, electrophysical effects, electrochemical activation. Summaries: In the second part of the article gives examples of modern water activation (irradiation, disinter-gration, bioactivation, etc.); presents the results of the application of electrochemical activation of water (catholyte) in the technology of cooked sausages, as well as the results of infrared spec-trometry of activated aqueous solutions. Authors: Lisitsyn Andrey Borisovich, Doctor of Technical Science, Academician RAS Dydykin Andrey Sergeevich, Candidate of Technical Science The Gorbatov's All-Russian Meat Research Institute 26, Talalikhina St., Moscow, 109316 Kochetov Valeriy Sergeevich, Doctor of Technical Science Karachay-Cherkessia State University named after U.D.Alieva 29, Lenina St., Karachaevsk, Karachay-Cherkessia, 369202 Bogatyryov Andrey Nikolaevich, Doctor of Technical Science Russian Academy of Science 15, bldg. 2, Krzhizhanovskogo St., Moscow, 117218 |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Nikitushkina M.Yu., Mikhaylov A.V., Voronina P.V.Selecting modes micronization sorghum on the results of physical and mathematical modeling of the heating process of grain
| Tags: sorghum grain, IR radiation, mathematical modeling, micronization. Summaries: Considered the approach to the flexible technology of sorghum micronization, which is based on an objective assessment of grain heating time, depending on the humidity and micronizator para-meters. Offered mathematical model with use of the balance equations. The model parameters are determined on the basis of the experimental data by minimizing the residual variance of the grain temperature. Authors: Nikitushkina Marina Yuryevna, Candidate of Technical Science Mikhaylov Alexandr Vitalyevich, Candidate of Technical Science Voronina Polina Viktorovna, Candidate of Technical Science Moscow State University of Food Production 11, Volokolamskoe Shosse, Moscow, 125080 |
Scheglov N.G.Fruits and Vegetables Heat Transfer during Long-Term Storage
| Tags: coefficients of heat and mass transfer, vegetables, fruits, the cooling process. Summaries: Study of the process of cooling of fruits and vegetables by humid air. Considered humid air to saturation and after moistening with water vapor. The intensity of cooling supersaturated air efficient of the cooling process by unsaturated air. Recommended use supersaturated moist air for cooling of fruits and vegetables such as apples, plums, pumpkins. This reduces shrinkage and helps to preserve presentation of fruits and vegetables. Authors: Scheglov Nikolay Grigoryevich, Candidate of Technical Science The North-Caucasus Federal University (branch) 56, 40-let Oktyabrya St., Pyatigorsk, Stavropol Region, 357500 |
Shlyagun G.V., Popa M.D., Rabotnikova L.M.Use of Thermogravimetric Method for Determining the Humidity of Dried Fruits and Vegetables
| Tags: dried vegetables, dried fruits, thermogravimetric method for determining of humidity. Summaries: Studied the kinetics of drying fruits and vegetables at a reduced pressure of 1,33 kPa and temperatures of 60 and 70 °C. Shown the kinetics of drying of pumpkins at atmospheric pressure and temperature of 88 °C. Gives comparative results of the determination of humidity content and reduced under atmospheric pressure. Applied to cherries of different varieties set nonlinear correlations between indicators of humidity, measured by the method of drying to achieve a predetermined time at atmospheric pressure (GOST 28561-90) and reduced pressure on the official method adopted by the UN Economic Com-mission for Europe. The conditions for the use of proven methods. Authors: Shlyagun Galina Valentinovna, Candidate of Technical Science Popa Mariya Dionisievna, Rabotnikova Lyudmila Maximovna Practical Scientific Institute of Horticulture, Viticulture and Food Technologies 59, Vierul St., Kodru, Kishinev, Moldova, MD 2070 |
Frolova L.N., Dragan I.V., Tarkaev Yu.A., Shevtsov S.A.Modeling of Oscillating Drying Process of Oilseeds for Example Saffron Milk Cap Oilseed
| Tags: saffron milk cap oilseeds, oscillating regimes, drying Summaries: Based on the studies suggested a mathematical description of the drying process in saffron milk cap oilseed in oscillating modes. Presented a method of calculating heating temperatures of the product and the drying agent at each stage of the sampling process. The solutions obtained allow to determine the temperature of saffron milk cap oilseeds at intervals heating and cooling modes to adjust the drying temperature within acceptable limits. Authors: Frolova Larisa Nikolaevna, Candidate of Technical Science Dragan Ivan Vadimovich, Graduate Student Tarkaev Yuriy Alexandrovich, Student Voronezh State University of Engineering Technology 19, Prospekt Revolyutsii, Voronezh, 394036 Shevtsov Sergey Alexandrovich, Candidate of Technical Science Voronezh Institute of the State Fire Service under EMERCOM of Russia 231, Krasnoznamennaya St., Voronezh, 394052 |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Savinok O.N., Ryzhov S.A., Kosoy V.D., Pudov M.A.Depending Kinetics of Functional Parameters of Meat on the Length of its Extracts after Slaughter
| Tags: autolysis, kinetics, mathematical model, recovery period, rigor mortis, rheological characte-ristics, technological indicators. Summaries: Developed mathematical models, describing the kinetics of meat quality on technological para-meters and rheological characteristics in the process of excerpts after slaughter. As a result of research conclusions that the maximum development of autolysis, i.e., rigor mortis, is observed after 40 hours after slaughter, which coincides with the end of the meat cooling process. Starting regeneration improve (recovery) of functional parameters, occurs no earlier than 40-50 hours. Optimal period of post-mortem excerpts (maturing) - less than 5 days. Thus increases technolo-gical and decreasing rheological characteristics. The data obtained during the initial processing of livestock will ensure the necessary functional properties of meat, improve the quality of the finished product. Authors: Savinok Oksana Nikolaevna, Candidate of Technical Science Odessa National Academy of Food Technologies 112, Kanatnaya St., Odessa, Ukrain, 65039 Ryzhov Sergey Anatolyevich, Doctor of Technical Science Kosoy Valentin Danilovich, Doctor Technical Science JSC "Cherkizovsky Meat Processing Plant" 5, Permskaya St., Moscow, 107143 Pudov Maxim Alexandrovich LLC "LanKey Information Systems" 7, Nagorniy Proezd, Moscow, 117105 |
Ovsyannikov V.Yu., Kondratyeva Ya.I., Bostynets N. I.Concentration of apple juice in a tumble freezing out plant
| Tags: drum crystallizer, humidity, concentration, concentration, separation, dry solids Summaries: Studied the use of multi-concentration fruit juice by freezing out. The proposed method elimi-nates the un-desirable effects of increased temperature on the condensable product to maximize conservation of nutrients of fruit at a cost comparable to the cost during evaporation. Determined main parameters of the process. The research results can be useful in calculating of the concen-tration process of freezing in drum machines, technology development and technology of con-centrated juice. Authors: Ovsyannikov Vitaliy Yuryevich, Candidate of Technical Science Kondratyeva Yana Igorevna, Undergraduate Bostynets Natalya Igorevna, Student Voronezh State University of Engineering Technology 19, Prospekt Revolyutsii, Voronezh, 394036 |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Dotsenko S.M., Skripko O.V., Til’ba V.A.Use of Soy in Technology of Protein–Vitamin and Protein–Carbohydrate Products
| Tags: protein-vitamin concentrates, protein-carbohydrate granulates, disperse system, mathematical model, thermo-acid coagulation, technology. Summaries: Warranted the possibility and feasibility of establishing food products with use of physiologi-cally valuable ingredients of soy and vegetable raw materials. Use as a coagulant ascorbic acid allows to develop functional products of high quality. Took mathematical models, process pa-rameters and modes of structure in protein dispersed systems. Based on the data, developed pro-duction technology and recipes of functionality food products, as well as a package of technical standards. All this can be used by food concentrates enterprises and catering industry in the ma-nufacture of specified range products. Authors: Dotsenko Sergey Mikhaylovich, Doctor of Technical Science Skripko Olga Valeryevna, Doctor of Technical Science Til'ba Vladimir Arnoldovich, Doctor of Biological Science, Academician of RAS All-Russian Research Institute of Soy 19, Ignatyevskoye Shosse, Blagoveshchensk,675027 |
Safronova T.N., Yevtukhova O.M.Food Technologies with Use of Recycled Sprouted Wheat Grain
| Tags: safety, water binding capacity, semi-finished products, minced fish, dry sprouted wheat grain. Summaries: Work is devoted to the justification of the use of dry sprouted wheat grain (in paste form) as an additive in fish chopped semifinished products to improve their nutritional value. As a result of studies, it was found that the optimum quantity of paste from germinated wheat seeds for the production of semifinished chopped fish is 5-10% by weight of the semifinished product instead of bread. Nutritional information developed with the addition of semi-finished fish paste from germinated wheat grain has increased: the content of B vitamins increased by 0,91-1,02 %, Vita-min A - 14 %, micro elements: Ca - by 0,8 %, Mg - 4,0, Fe - 2,5 %, compared with traditional recipes. Authors: Safronova Tatyana Nikolaevna, Candidate of Technical Science Yevtukhova Olga Mikhaylovna, Candidate of Biological Science Trade and Economic Institute of Siberian Federal University 2, Prushinskoy St., Krasnoyarsk, 660075 |
TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT
Zhukov V.G., Khorunzheva O.Ye., Chesnokov V.M.Calculation of Centrifugation Parameters of Potato Porridge in a Conical Centrifuge
| Tags: potato porridge, sludge, response surface, filtration, centrifugation. Summaries: Researched the process of sludge dewatering of potato suspension in a conical filter centrifuge with flat screens. For starch containing suspensions such filtering is a new and thats why un-explored. Considered the process of centrifugal filtration for new physical and mathematical models. Obtained analytical formulas for the calculation of the performance or of sludge de-watering process. The calculation of the parameters of industrial centrifuges, presented in three-dimensional coordinates in the form of the response surface. It allows you to select the most convenient modes of centrifugation process. Authors: Zhukov Valeriy Grigoryevich, Doctor of Technical Science Khorunzheva Olga Yevgen'yevna Chesnokov Valeriy Makarovich, Candidate of Technical Science Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, 125080 |
Askerova A.N., Fataliev Kh.K.Device for Manufacturing of Meat Delicacies from Buffalo Meat
| Tags: buffaloes, buffalo meat, meat trimming, giocarestrategie knives, meat products, transfer tube, connective tissue, installation. Summaries: Considers the problems of buffalo meat production in Azerbaijan Republic. Buffalo meat, especially young meat, has a high nutritional value. But along with the be-neficial properties of this meat has a high content of connective tissue, that gives it rigidity. As a result of investiga-tions with a view to eliminating these disadvantages had been developed new device for trim-ming meat. In contrast, analogs of this device are giocarestrategie knives, preventing clogging of the transfer tube by connective tissue. This treatment eliminates the cause of the deterioration of the quality of finished products. The novelty of the research had been confirmed by the State Committee for Standardization, Metrology and Patents of Azerbaijan Republic. Implementation of this unit in meat preparation establishments will improve product quality, increase producti-vity of processing lines. Authors: Askerova Aida Nizami, Fataliev Khasil Kamaleddin, Doctor of Technical Science Azerbaijan State Agrarian University 262, Prospekt Atartyurka, Ganja, Azerbaijan, AZ2000 |