Storage and processing of farm products №6/2014
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROINDUSTRIAL COMPLEX
Magomedov A.M.Storage and Processing - the Main Links of the Logistics Food Chain
| Tags: logistics chain, logistics center, region, storage and processing of agricultural raw Summaries: Given an analysis of the most important logistics food chain parts functioning - storage and processing of agricultural raw materials. Determined conditions for the formation of the supply chain of APK of Dagestan with the inclusion of storage and processing. Suggested measures for the development of this system. Authors: Magomedov Ali Magomedovich, Candidate of Economical Science Dagestan State Institute of National Economy 5, D.Ataeva St., Makhachkala, 367008, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Tyrsin Yu.A., KazantsevaI.L., Popov S.S., Timofeyev I.V.Development of Electrochemical Technology for Edible Protein Isolation from Chickpeas
| Tags: protein isolate, chickpeas, electro-floto-coagulation. Summaries: Studied the possibility of extraction protein isolate from chickpeas by electro-floto-coagulation method. This allows to eliminates the part of the reactants and implement nonchemical pH adjustment to achieve the protein isoelectric state. Developed electro-coagulation floto installation. Under laboratory conditions tested construction of electro-floto-coagulator with vertical electrodes-plates. The influence of the nature of the electrolyte, the electrode material on the efficiency of electro-floto-coagulation installation. Defined concentration of the electrolyte, which provides the necessary electrical conductivity of the medium, protein yield parameters: duration of the process and the current density. Authors: Tyrsin Yuriy Alexandrovich, Doctor of Technical Science Moscow State University of Food Production 11, Volokolamskoye Shosse. Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. Kazantseva Irina Leonidovna, Candidate of Technical Science Popova Svetlana Stepanovna, Doctor of Chemical Science Timofeev Igor Vyacheslavovich, Graduate Student Engels Technological Institute (branch of Saratov State Technical University named after Yu.A.Gagarin) 27, Pl.Svobody, Engels, Saratov Region, 413100, This email address is being protected from spambots. You need JavaScript enabled to view it. |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Avanesov V.М., Plaksin Yu.М., Larin V.А.Studies of Indoor Unsteady Temperature Fields and Moisture Contain under Infrared Irradiation
| Tags: infrared equipment, criteria equations, unsteady fields, similarity theory, heat and mass transfer, reference body. Summaries: Considered a system of controls in dimensionless form, describing the phenomena of heat and mass transfer in objects at infrared radiation. The analysis of experimental studies of thermo- moisture and hygrometric materials processing in the first stage. The system of these equations reduced to the form convenient for engineering calculations of infrared equipment. Analytical solutions have been implemented on a computer, the results of calculations processed as monogramming. It allows by graphical-analytical method select optimal modes of hygrothermal and hygrometric materials processing, taking into account their spectral characteristics and energy characteristics of infrared radiation generator. Authors: Avanesov Valeriy Mikhaylovich, Candidate of Technical Science Plaksin Yuriy Mikhaylovich, Doctor of Technical Science Moscow Institute of Energy and Energy Saving 27, 4 Parkovaya St., Moscow, 105043, This email address is being protected from spambots. You need JavaScript enabled to view it. Larin Veniamin Andreevich, Candidate of Technical Science Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shcheglov N.G.Composition of the Gaseous Environment in the Cells of Fruits and Vegetables and its effect on the Respiratory Processes in Modified Gaseous Environment (MGE)
| Tags: modified gaseous environment, vegetables, fruits, controlled gaseous environment, storage. Summaries: Pressing questions related to the conditions of gaseous environment formation of the cells of fruits and vegetables, as well as modified gas environment. Put forward the assumption that the basis for the formation of a gaseous environment are known laws of thermodynamics. To confirm these findings, the author refers to the experimental data of several authors, who conducted these studies. Data presented in the paper are not based on rigorous mathematical conclusions, and represent one of the possible hypotheses. Authors: Scheglov Nikolay Grigor'yevich, Candidate of Technical Science North Caucasian Federal University (branch) 56, 40 Let Oktyabrya St., Pyatigorsk, Stavropol Region, 357500, This email address is being protected from spambots. You need JavaScript enabled to view it. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Derevenko V.V., Mirzoev V.V., Kalienko Ye.А.Chemical Seed Composition of Amiri Melons
| Tags: amino acid composition, protein substances, lipids, melon seeds. Summaries: Experimentally defined chemical composition of Amiri melons: total lipid content and protein amino acid composition, carbohydrate and minerals. Found that the total protein content in the seeds of Amiri melons amounts to about 33.23 %, and the lipid content - about 35.34 %. Studied the fractional composition of proteins. The data on the chemical composition of melon seeds can be used in justifying the processing technology of melon seeds. Authors: Derevenko Valentin Vitalyevich, Doctor of Technical Science Mirzoev Gulmahmad Kholovich, Graduate Student Kalienko Ekaterina Alexandrovna, Student Kuban State University of Technology 2, Moskovskaya St., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Kulikova N.Ye., Chernobrovina A.G. Study of Grain Sorghum Starch Hydrolysis with Use of Enzyme Preparations Complex
| Tags: kinetic studies, grain sorghum starch, enzymatic hydrolysis. Summaries: Developed multienzyme composition on the basis of amylolytic enzyme preparations for hydrolysis of grain sorghum starch. Are some of the kinetic characteristics of the used enzyme preparations, and the conditions of enzymatic hydrolysis and activation of aqueous solutions of the studied enzyme preparations. The research results can serve as a basis for further development of the conditions of the enzymatic hydrolysis of grain sorghum starch to produce various sugar syrups. Authors: Kulikova Nataliya Evgenyevna, Candidate of Technica Science Chernobrovina Antonina Grigoryevna, Candidate of Technical Science Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kukin M.Yu., Novinyuk L.V.Study of Sodium Ascorbate Solubility
| Tags: sodium ascorbate, ascorbic acid, a food additive, the solubility. Summaries: Shown experimental data on the sodium ascorbate solubility in water at different temperatures. Measurements were carried out in four different ways. It is shown that the results obtained by refractometry way, comparable with the results obtained in three other ways. Found that the sodium ascorbate solubility is only slightly dependent on temperature and the crystallization of the supersaturated aqueous solution is not to be created by cooling, followed by evaporation. Authors: Kukin Mikhail Yur'yevich Novinyuk Lyudmila Vasilyevna, Candidate of Technical Science Institute of Food Flavorings, Acids and Colorants 55, Liteyniy Pr., St. Petersburg, 191014, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Nikitaev P.V., Tishin V.B.Dynamics of Colloidal Impurities Particle Size in Vodka Production with Use of Cane Sugar
| Tags: colloidal impurities, turbidity, the average diameter, cane sugar, filtration efficiency. Summaries: Given study results of the alcohol-insoluble sugar cane particles resize as a function of its dwell time of the hydroalcoholic solution. We derive a mathematical model describing the average diameter, the colloidal particles at each time point. Shows graphs and table, allows to develop the most effective filtering modes, depending on your filtering equipment in the workplace. Authors: Nikitaev Pavel Vasil'yevich, Graduate Student Tishin Vyacheslav Borisovich, Doctor of Technical Science St. Petersburg State University of Information Technologies, Mechanics and Optics (Institute of Refrigeration and Biotechnology) 9, Lomonosova St., St. Petersburg, 191002, This email address is being protected from spambots. You need JavaScript enabled to view it. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Magomedov Z.B., Mamedov I.S.-G., Mamatnabiev T.E.Extraction of Heavy Metal Cations from Wine Materials Using Chitosan (Part 1)
| Tags: active acidity, de-metallizer, sorbent dose, metal opacities, polyphenols, contact duration, filling-resistance, special wine, wine stabilization. Summaries: Given results of studies of the sorption capacity of chitosan extraction from white and red dry wines of heavy metal cations (iron and copper). The efficiency of ad sorption Fe3+ and Cu2+ sorbent depends on the dose, the treatment temperature, the method of its introduction into wine, the contact time of the active phase, the mixing mode. These data indicate that the sorption of metals increases faster in the first two hours at a dose of 1.5-2.0 sorbent g/dm3. While white wines from Sauvignon and Rkatsitelli chitosan extracted 92,1-93,6% of iron and 56,5-60,2 % of copper and red wines from Sauvignon and Matrasa - 65,7-77,0 % of iron and 49,3-66,8 % of copper, respectively. Further increasing the dose and duration of exposure of chitosan sorbent wine has no significant effect on the process of sorption of metals. Demetallization of wines using chitosan has no negative effect on the physico-chemical characteristics of wine products, but by the content of some components prototypes wines favorably with those of the controls. Authors: Magomedov Ziyavdin Babaevich, Candidate of Technical Science Mamedov Inyaz Said-Guseynovich, Graduate Student Dagestan Research Institute of Viticulture and Grape Processing Products 41, Lenina St., Mamedkala, Dagestan, 368621, This email address is being protected from spambots. You need JavaScript enabled to view it. Mametnabiev Tazhir Eskerovich, Candidate of Chemical Science St. Petersburg State University of Technology 26, Moskovskiy Pr., St. Petersburg, 190013, This email address is being protected from spambots. You need JavaScript enabled to view it. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Kutsakova V.Ye., Frolov S.V., Shkotova T.V., Chichina T.V.Technology for Processing Residual Brewer's Yeast for Food and Feed Needs
| Tags: homogenization, freezing, ice generator, mycotoxins, residual yeast, calculation, sorbent, technology. Summaries: Offered the technology of processing by-product of beer - residual brewer's yeast (RBY), which allows effectively separated from the yeast cell membrane and it involves freezing, homogenization and drying the slurry RBY. Offered the technology of separation cell membrane by successive freezing and homogenization. To freeze the suspension RBY proposed to use ice-generator of continuous action. The physical-mechanical model of continuous freezing of suspensions at low temperatures, the freezing point depression. Authors: Kutsakova Valentina Yeremeevna, Doctor of Technical Science Frolov Sergey Vladimirovich, Doctor of Technical Science Shkotova Tatyana Viktorovna, Candidate of Technical Science Chichina Tatyana Viktorovna, Graduate Student St. Petersburg State University of Information Technologies, Mechanics and Optics (Institute of Refrigeration and Biotechnology) 9, Lomonosova St., St. Petersburg, 191002, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kayshev A.Sh., Kaysheva N.Sh., Smolenskaya G.V.Emulsifying and Solubilizing Properties of Distillery Grain Draft
| Tags: hydrophilic-lipophilic balance, the liquid phase, food production, grain distillery draft, raw materials. Summaries: Used Griffin and Greenwald methods. Experimentally determined values of hydrophile-lipophile balance (HLB) of the concentrate, the liquid phase of wheat-millet draft (I) and selected from a complex of biologically active substances (45.8-53.0 % peptides, 15.6% of reducing sugars, 0.7% flavonoids, 0.5 % steroid saponins, 17.4 mg% ascorbic acid) in the solid (II) and dissolved (III) states. Method of least squares regression found a mathematical equation describing the linear dependence of the data. This was confirmed by the experimental results obtained by the method of Greenwald. By HLB value I (17.3), II (13.9), III (16.7) to the group of emulsifiers belong to the direct type oil / water emulsions (emulsifying the first kind), and solubilizers. Authors: Kayshev Alexandr Shalikovich, Candidate of Pharmaceutical Science Kaysheva Nelli Shalikovna, Doctor of Pharmaceutical Science Smolenskaya Galina Vladimirovna Pyatigorsk Medical and Pharmaceutical Institute (Branch of Volgograd State Medical University) 11, Pr. Kalinina, Pyatigorsk, Stavropol Region, 357532, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Demina N.V., Kanarskiy A.V., Kanarskaya Z.A. Khusin F.K., Kochetov А.А., Solov'yov А.Ye.Biological Activity of the Extracts from the Leaves of Stevia rebaudiana Bertoni
| Tags: antioxidant activity, stevia genotypes, methanolic extract, organic acids, polyphenols. Summaries: The experiments determined the antioxidant activity of extracts from the leaves stevia, which differs slightly from the samples studied. Significant differences between genotypes identified from stevia content of phenolic compounds and their composition, the amount of chlorophyll content, organic acids, carotenoids, and b-carotene. Authors: Demina Nadezhda Vasil'yevna, Graduate Student Kanarskiy Albert Vladimirovich, Doctor of Technical Science Kanarskaya Zosya Albertovna, Candidate of Technical Science Khuzin Farid Kavyevich, Graduate Student Kazan National Research Technological University 68, K. Marksa St., Kazan, 420015, This email address is being protected from spambots. You need JavaScript enabled to view it. Kochetov Alexey Alexandrovich, Candidate of Biological Science Agrophysical Institute 14, Grazhdanskiy Pr., St. Petersburg, 195220, This email address is being protected from spambots. You need JavaScript enabled to view it. Solov'yova Alla Evgenyevna, Candidate of Biological Science N.I.Vavilov Research Institute of Plant Industry 42, Bolshaya Morskaya St., St. Petersburg, 190000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT
Skoblo T.S., Romanyuk S.P., Belkin Ye.L.Application of Mathematical Statistics in the Study of Knives Wear in the Confectionery Industry
| Tags: cutting tool, structure, phase composition. Summaries: The analysis of structural changes in the operation of the cutting tool stainless steel 20X13, used in the confectionery industry. The studies revealed that the structure during friction knife processes occur which lead to the destruction of the working portion of the cutting tool and the saturation of processing metal products. Using computer analysis was carried out digitally processed images of metallographic structures of the knife, received by microrentgen-spectral analysis. Comparative studies have shown that as a result of deformation of the structure of the blade in its different areas varies considerably. Observed decay carbides, different concentration of carbon. This is accompanied by an increase in the proportion of ferrite, including supersaturated with carbon. Mathematical methods for image processing allows qualitatively and quantitatively monitor the ongoing structural changes, to judge the uniformity generated by friction structure. The authors recommend to select the optimal image magnification depending on the goals and objectives of the study. Authors: Skoblo Tamara Semyonovna, Doctor of Technical Science Romanyuk Svetlana Pavlovna, Graduate Student Belkin Yefim L'vovich Kharkov National Technical University of Agriculture named after P.Vasilenko 44, Artyomova St., Kharkov, Ukrain, 61002, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Motygina А.V., Tatarchenko I.I., Puzdrova N.V.Effect of Operators Rights on the Stability of Cut Tobacco Quality
| Tags: operator, quality parameters, cut tobacco, tobacco stems, tobacco products. Summaries: Basic parameters of quality sheet and of cut tobacco in a tobacco shop: humidity and temperature at the exit of tobacco cylinder conditioning (DCC) - shows the status in the conditioning process, which significantly affects the taste and physical (size distribution) of the property; tobacco temperature at the outlet of the drum dipping (СС) - shows the process-sing status by sauce and affect palatability; tobacco moisture after cutting - an indicator of the accuracy and stability of the process stages of tobacco processing by mixing air and affecting the taste and physical (size distribution) of the property; tobacco moisture content at the outlet of the drying drums (Dryers) - a key indicator of humidity, which you need to define for each bag to achieve a desired final moisture in the package considering percent bedding stuff. Monitoring and control based these parameters are carried out automatically, and if necessary - by the operator from the control panel, which in practice is more effective and useful. Empowerment of the operator, ultimately has a direct, the positive impact on the quality of the finished product. Authors: Motygina Anastasiya Valentinovna Tatarchenko Irina Igorevna, Doctor of Technical Science Kuban State University of Technology 2, Moskovskaya St., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Puzdrova Nadezhda Viktorovna, Candidate of Technical Science LLC "Manchester Interprise" 36, Novyi Put St., Varegogo, Bol'sheselskiy Area, Yaroslavl Region, 152385, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Lychkina L.V., Korastileva N.N., Yurchenko N.V., Kornen N.N. Technology of Complex Watermelons Processing
| Tags: watermelons, complex processing, nutritional value, food functional ingredients, technology. Summaries: Given results of nutritional research and composition of dietary ingredients contained in the pulp, peels and seeds of watermelons varieties Astrakhanskiy. It has been shown that not only the pulp but also peel and seeds of watermelons contain a complex of valuable food ingredients. Developed technology of complex processing of watermelons. Authors: Lychkina Lyudmila Vladimirovna Korastilyova Nina Nikolaevna Yurchenko Nina Vladimirovna Kornen Nikolay Nikolaevich, Candidate of Technical Science Krasnodar Research Institute of Storage and Processing of Agricultural Products 2, Topolinaya Alleya, Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |