Storage and processing of farm products №7/2014
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Yermolaeva T.Ya., Nuzhdina N.N., Kulevatova T.B.Technological Properties of Winter Rye
| Tags: viscosity of the suspension, grain quality, winter rye, meal digestibility. Summaries: Objects of study were variety samples of winter rye, grown in breeding nurseries of Agricultural Research Institute of the Southeast. Were studied 15 indices of quality, both traditional and new, by 13 varieties of winter rye. Towards new indicators include the rheological properties of the suspension, determined at a fixed load of deformation and temperature (42 °C) in the rotation mode, on the device viscograf. All experimental data were subjected to mathematical treatment. Quantified and analyzed the difference significance of accessions in terms of quality under different environmental conditions. Authors: Yermolaeva Tatyana Yakovlevna, Candidate of Agricultural Science Nuzhdina Nadezhda Nikolaevna, Candidate of Agricultural Science Kulevatova Tat'yana Borisovna, Candidate of Biological Science Agricultural Research Institute of the Southeast 7, Tulaykova St., Saratov, 410010, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kayshev A.Sh., Kaysheva N.Sh., Semyonova N.N.Surface Active and Physical Properties of Peptide Molecules, Isolated from Distillery Dreg
| Tags: peptides, the alcohol wheaten bard, surface activity. Summaries: It had been established that the peptides of wheat distillery dreg are valuable surfactants. The values of their surface activity, limiting surface excess, the critical micelle concentration. Calculated physical parameters of peptide molecules in the saturated adsorption insulating layer area, the mass per unit surface, length, volume, radius and diameter. This proves more pronounced surface activity of distillery dreg peptides compared with other known natural substances. On this base of this proposed a new application direction of peptide distillery dreg as adjuvants in food technology. Authors: Kayshev Alexandr Shalikovich, Candidate of Pharmaceutical Science Interregional Control of Rosalkogolregulirovanie in the North Caucasus Federal District 3, bldg. 13, Lenina St., Essentuki, Stavropol Region, 357500, This email address is being protected from spambots. You need JavaScript enabled to view it. Kaysheva Nelli Shalikovna, Doctor of Pharmaceutical Science Semyonova Natalya Nikolaevna Pyatigorsk State Pharmaceutical Academy 11, Pr. Kalinina, Pyatigorsk, Stavropol Region, 357532, This email address is being protected from spambots. You need JavaScript enabled to view it. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Vyayzenen G.N., Vyayzenen G.A., Vyayzenen A.G., Dement'yev A.A., Kopeykin M.Yu., Ivanov R.N., Babaev E.N., Osipov A.A., Golovey V.V.Domestic Complex of Poultry Production
| Tags: rearing and feeding, complexes of active components, laser, modernization of broilers production, ozonizer. Summaries: Considered the most important direction of stabilization and development of the domestic poultry meat (for example, LLC "Belgrankorm-Veliky Novgorod"). The first time studied the possibility of a phased transfer of hatching eggs, embryos from 1 to 18 days from incubation hatchers floor for the implementation of further incubation cycle in the body to reduce substances, gases and products of metabolism, increase of safety livestock broilers. The development of this complex can significantly reduce the energy and financial costs, improve biological and ecological security, increase meat broiler performance cross "Hubbard R-15". Technology upgrading and growing broiler using domestic lasers and ozonizers promotes economical use of feed, reduce the period of cultivation, increase live weight from 2.0 to 2.3 kg vs. 1.97 kg in poultry slaughter at the age of 35 days. Authors: Vyayzenen Gennadiy Nikolaevich, Doctor of Agricultural Science Vyayzenen Galina Alexandrovna, Candidate of Agricultural Science Vyayzenen Anna Gennadyevna, Graduate Student Dement'yev Alexandr Alexeevich, Graduate Student Kopeykin Mikhail Yuryevich Ivanov Roman Nikolaevich Babaev Eduard Nikolaevich Osipov Andrey Alexandrovich Golovey Valentin Vasilyevich, Candidate of Agricultural Science Yaroslav the Wise Novgorod State University 7, Sovetskoy Armii St., Veliky Novgorod, 173000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Derevenko V.V., Alenkina I.N.Effect of IR-Heat Treatment on the Solubility of Pumpkin Seeds Protein Fractions
| Tags: IR-heat treatment, insoluble protein, pumpkin seeds, proteins fractional composition. Summaries: Recieved regression equation for calculating the temperature of pumpkin seeds with IR heat treatment according to the design and technological parameters. Defined parameters of IR-radiation that achieves the minimum content of insoluble proteins in seeds. Achieved as factors in ranking the zone desired output set degree of influence on the solubility of seed protein fractions during IR irradiation. The obtained results should be used for substantiation of parameters of IR-rradiation pumpkin seeds and in developing thermoradiation equipment. Authors: Derevenko Valentin Vitalyevich, Doctor of Technical Science Alenkina Inna Nikolaevna, Graduate Student Kuban State Technological University 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. |
Antipov S.T., Zhuravlyov A.V., Kazartsev D.A., Vinichenko S.A.Statistical Analysis of the Drying Process of Black Currant in a Vacuum Apparatus with Microwave Energy Supply
| Tags: mass transfer, the optimal parameters, statistical analysis, heat transfer. Summaries: A statistical analysis of the drying process of black currant fruits in a vacuum apparatus with microwave energy supply. The optimal ranges of process parameters (height of the product layer, microwave power and chamber pressure). Found parameters can be used to provide the minimum specific energy consumption per kilogram of evaporated moisture and maximum voltage volume of the drying chamber by evaporation. The character of changes in the optimization criteria depending on the input factors. Authors: Antipov Sergey Tikhonovich, Doctor of Technical Science Zhuravlyov Alexey Vladimirovich, Candidate of Technical Science Kazartsev Dmitriy Anatolyevich, Candidate of Technical Science Vinichenko Sergey Alexandrovich, Graduate Student Voronezh State University Engineering Technologies 19, Pr. Revolyutsii, Voronezh, 393036, 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. |
Naymushina L.V., Zykova I.D.Analytical Сontrol Possible Falsification Spice Saffron Seed (Crocus sativus)
| Tags: vitamin and mineral complex, component composition, turmeric (Curcuma), falsification, chromate-mass-spectrometry, Seed Saffron (Crocus sativus), essential oil. Summaries: To determine the authenticity of some fragrant spices under the brand name "Shafran" (Saffron) was used chromate-massspectrometric analysis of its component of essential oil and comparison with those of spices under the brand name "Curcuma" (Turmeric). Additionally, a comparative analysis of vitamin-mineral spice complex. Composition analysis of essential oil spice under the brandname "Shafran" (Saffron) showed no volatile compound safronal - the main active component of the essential oil of the culture Crocus sativus. In essential oils of spices with the trademarks "Shafran" and "Curcuma" revealed the presence of content and close turmerones - prevailing and specific components of essential oils of the culture Curcuma. This suggests a close identity of the investigated products. Quantitative analysis of the mineral composition of this spices also indicates their analogs. The content of vitamins C, P, PP in the studied spices coincides, within the error, and according to the literature, different from that of a genuine culture - Saffron Seed. Thus, studies have shown that under expensive spice, simulated spice genus Curcuma, of the ginger family (Zingiberaceae). Authors: Naymushina Liliya Viktorovna, Candidate of Chemical Science Zykova Irina Dementyevna, Candidate of Technical Science Siberian Federal University 2, L. Prushinskoy St., Krasnoyarsk, 660075, 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. |
Tatarchenko I.A., Reshetova R.S.Pigments and Essential Oils Influence on the Quality of Tea
| Tags: tea flavor, quality composition, pigments, samples characterization, tea leaf, essential oil. Summaries: As a result of investigation of samples of tea is established, that the content of green pigments negatively effects on the quality of the finished product. Essential oils of tea samples of different kind, origin, sort and month of collecting, almost do not differ in quality of compositions. The differences in the proportions of components, identified with gas5liquid chromatography (GLC) analysis can be used to characterize samples of tea. Set objective differences between samples of different varieties of tea, as well as between samples of the same months of different varieties of tea of collecting. The role of the individual components of essential oil of black tea in tea aroma formation. Linalool oxide, salicylaldehyde, methyl benzoate, bornyl acetate, phenylacetaldehyde, borneol are improve the flavor of the tea. Caproaldehyde, leaf aldehyde, linalool, benzyl alcohol has a negative effect on the quality of tea flavor. Authors: Tatarchenko Igor Alexandrovich, Graduate Student Reshetova Raisa Stepanovna, Doctor of Technical Science Kuban State Technological University 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. |
Begunov A.A.Metrology in Food Processing Industry
| Tags: analytics metrology, measuring unity, measurement theory, physical and non-physical quantities, etalons. Summaries: Shown the applicability of the modern interpretation of the theory of measurements to analytical measurements, including expert and organoleptic evaluation. Drew attention to the fallacy of the one-sided understanding of the term "dimension" only in relation to the use of standards. Such an understanding is difficult to protect qualifying work performed by young specialists in the field of measurement of raw materials and products in the food processing industry. Authors: Begunov Alexandr Andreevich, Doctor of Technical Science St. Petersburg Institute of Management and Food Technologies 7, Griboyedov Canal , St. Petersburg, 191186, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Krasnova M.A., Ivanova L.A., Loyko N.G., Martirosova Ye.I., El-Registan G.I.Increasing Catalytic Activity and Functional Stability of the Xylanase Enzyme Preparation "Poliferment"
| Tags: Alkyl-resorcinols, xylanase, poliferment, pH stability, thermal stability, enzymatic activity. Summaries: Investigated the influence of alkyl5resorcinols of three different oxidation on a catalytic activity, stability and range of active xylanase enzyme catalysis, which is part of a complex preparation "Poliferment", applied in technological processes of hydrolysis of plant materials. It was shown that the modification xylanase by alkyl5resorcinols leads to 35fold increase in its activity, and 2-45fold increase in stability to stresses. Demonstrated that the modified AR enzyme in optimal conditions works much more effective than the native. Modification of AR prevented inactivation in particularly harsh conditions (pH 3 to 8, and temperatures of 25 to 80 °C), while continuing to maintain the operation of the enzyme at a high level, while the activity of the native enzyme has fallen by 50-80 %. Developed a method of stimulating the functional activity of enzymes while increasing their stability and extending the range of pH and temperature of the active catalysis can significantly improve the scope and practical application of OP "Poliferment" and other similar drugs. It is also a new approach to solving the problem of intensification of enzymatic conversion processes of biomass energy in the preparation. Authors: Krasnova Mariya Alexandrovna, Graduate Student Ivanova Lyudmila Afanasyevna, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. Loyko Nateliya Gennadievna, Candidate of Biological Science El-Registan Galina Ivanovna, Doctor of Biological Science Institute of Microbiology named after S.N.Vinogradskiy of RAS 7, bldg. 2, Prospekt 60 let Oktyabrya, Moscow, 117312, 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. Martirosova Yelena Igorevna, Candidate of Biological Science Institute of Biochemical Physics named after N.M.Emmanuel of RAS 4, Kosygina St., Moscow, 119334, This email address is being protected from spambots. You need JavaScript enabled to view it. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Motygina A.V., Tatarchenko I.I., Kopilevich B.V.Quality Control of the Process at the Tobacco Factory
| Tags: quality control, tobacco fibre, tobacco products, technological process. Summaries: Technology of smoking products (cigarettes) includes different processes, each of whom seeks to change the properties of the raw tobacco or transformation of raw materials into a new kind of product. Technological scheme of cigarettes production primarily includes the preparation of raw tobacco and conditioning leaf tobacco. It is shown that the decisive factors of control, which may affect on the quality of the basic parameters of cut tobacco, the equipment DCC (conditioning cylinder) are: the level of filling of the cylinder of tobacco; stream supporting (bearing) pair; temperature and humidity of the outlet cylinder (Exit temperature, °C and Exit moisture,%). Authors: Motygina Anastasiya Valentinovna, Graduate Student Tatarchenko Irina Igorevna, Doctor of Technical Science Kopilevich Bella Vitalyevna Kuban State Technological University 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. |
DESIGNIING AND MODELLING THE NEW GENERATION FOODS
Sadykova Sh.A., Maksumova D.K., Dodaev K.O.Application of Sweet Sorghum Stalks in the Production of Products for Baby Nutrition
| Tags: biologically active substances, baby food, sweet sorghum stalks. Summaries: Studied the chemical composition and technological parameters of the extraction process from the stalks of sorghum syrup. The characteristics of sweet sorghum as a technical plants with curative properties. Shows the chemical composition of Karabash and Uzbekistan sorghum, 18 grown in the laboratory and studied. Investigated the feasibility of use in the production of baby nutrition sugar syrup, prepared from sweet sorghum stalks, plant safety, semi out of it and the final product. The evaluation of possible industrial production of sugar syrup from sorghum for the canning industry. Authors: Sadykova Shoira Abdurazakovna Maksumova Dilrabo Kuchkarovna, Candidate of Technical Science Dodaev Kuchkor Odilovich, Doctor of Technical Science Tashkent Institute of Chemical Technology 32, Navoi St., Tashkent, Uzbekistant, 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. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Shterman S.V., Tuzhilkin V.I., Shterman V.S., Slavyanskiy A.A.Modern Alternative Directions of Industrial Sucrose Use (Part 1)
| Tags: biodegradable packaging, bioethanol, sucrose-based polymers, sucrose. Summaries: The problems of the world production of sucrose. Justified by the prospects of using sucrose as a renewable source of raw material for bioethanol production, in order to save oil and solve a number of environmental problems. The possible fields of application for sucrose production of fine chemicals, in particular, biodegradable packaging material produced by means of specially cultivated species of microorganisms. Sucrose and technical products containing it, such as molasses, can be thus used as carbon source of fictitious comprising nutrient media. Monomer for properties polylactates is lactic acid produced by fermentation of raw materials present. Use of polylactate, and copolymers thereof with glycolic acid will significantly increase their share in the total amount of plastics used for packaging purposes, but also as a material for constituting agricultural shelters. Authors: Shterman Sergey Valeryevich, Candidate of Technical Science LLC "Geon" Obolensk, Moscow Region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it. Tuzhilkin Vyacheslav Ivanovich, Doctor of Technical Science Shterman Valeriy Solomonovich, Candidate of Chemical 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. Slavyanskiy Anatoliy Anatolyevich, Doctor of Technical Science Moscow State University of Technology and Management named after K.G.Razumovsky 73, Zemlyanoy Val, Moscow, 109004, mgutu% This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT
Avanesov V.M., Plaksin Yu.M., Larin V.A.Analysis of Thermodynamic Perfection of Infrared Equipment Based on Exergy Balance
| Tags: infrared equipment, radiant heat transfer, reversible transformation, thermodynamic perfection, bodies radiation energy. Summaries: Considered a model of two parallel infinities that have different emissivity. On its basis, the energy balance was made up of 1 m2 surface studies the subject of multiple reflections. The analysis of the resulting balance found the formula for calculating energy radiation own gray surface, which shows that this energy depends essentially on the emissivity of the environment. Hitherto known formula for the calculation of radiation energy are special cases received and presented in this article equation. Concluded that erroneous assertion that the energy radiation own bodies does not depend on the degree of blackness of the environment. 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. , 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, larin( This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kobylkin D.S., Korotkov V.G.Automated Сalculation Technique of Techno-Economic Indicators of Raw Grain Grinding
| Tags: automation, grinding, feed, impact crusher, technical and economic indicators. Summaries: Proposed formulation and solution algorithm selection and calculation of technical)economic indicators impactors grain. The algorithm allows to choose the most rational from a technological point of view and energy milling operation. Selection is made in the design and machines, with subsequent determination of basic geometric dimensions, providing the required performance at the lowest cost given. Based on the mathematical model given by the authors, is used to calculate the technological feasibility and efficiency of the process. Authors: Kobylkin Dmitriy Sergeevich, Candidate of Technical Science Korotkov Vladislav Georgievich, Doctor of Technical Science Orenburg State University 13, Prospekt Pobedy, Orenburg, 460018, 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. |
Omarova S.R., Tatarchenko I.I., Puzdrova N.V.Process Control Manegment in the Areas of Air Conditioning and Sweetening the Tobacco Line
| Tags: air conditioning, sweetening, tobacco fibre, tobacco products, manufacturing process. Summaries: Shown the importance process control in the areas of air conditioning and sweetening at a tobacco factory. It has been established that the supply air is performed by a mixture of steam through nozzles, located at the entrance to the falling tobacco during cyclical movement of the cylinder. Sweetening process may be carried out in two or three drums. Control factors on the sweetening site are amount of used sauce by comparing the actual value of the specification; temperature and humidity at the outlet of the cylinder; control over the application of the sauce at the start and end of the process. When rationalization process control procedures ensure a uniform moisture content in the entire party of tobacco, tobacco leaves safety, compliance humidification subsequent processing of tobacco in the stream. Authors: Omarova Sabina Ruslanovna, Graduate Student Tatarchenko Irina Igorevna, Doctor of Technical Science Kuban State Technological University 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, Noviy Put St., Varegogo, Bolydeselskiy District, Yaroslavl Region, 152385, This email address is being protected from spambots. You need JavaScript enabled to view it. |