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Rambler's Top100

Storage and processing of farm products №9/2014

ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS

Kotova T.V., Petrik N.A., Poznyakovskiy V. M.Analysis of the Status and Prospects of Energy Drinks Market Development

  Key words
volume, consumer preferences, consumption, forecast, cost, energy drinks.

Abstract
Shown results of statistical studies, provided the international research firm Euromonitor International. Based on the dynamics of retail sales were constructed time series for seven years. The studies made forecast for the 2014-2017 time frame: in retail sales of energy drinks (ED), the total value of ED, per capita consumption in developed countries - USA, UK, Germany, China, in the neighboring countries - Kazakhstan and Belarus, as well as in Russia. The analysis of consumer preferences for taste and flavor of beverages, which would allow manufacturers to develop wide drinks taste aromatic palette, with established safety regulations.

References
1. Istomin A.V. et al. [Toxicological and hygienic evaluation of low alcohol tonic (energy) carbonated drinks]. Voprosy pitaniya, 2013, no. 2, pp. 53-57. (In Russ.)
2. Poznyakovskii V.M. Bezopasnost' prodovol'stvennykh tovarov (s osnovami nutritsiologii) [Food commodities safety (with the basics of nutriciology)]. Moscow, INFRA-M Publ., 2014. 271 p.
3. Kotova T.V., Zorkina N.N. [The profile description of the consumer of energy drinks in Kemerovo]. Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov, Orel, 2012, no. 4 (15), pp. 91-102. (In Russ.)
4. Kotova T.V., Petrik N.A. [Analysis of consumer preferences in choosing energy drinks]. Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov, Orel, 2012, no. 6 (17), pp. 83-88. (In Russ.)
5. Kotova T.V., Poznyakovskii V.M. [Research of assortment structure of energy drinks]. Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov, Orel, 2013, no. 4 (21), pp. 44-52. (In Russ.)
6. Zherebtsova N.A. [Economic-mathematical methods in marketing researches using software]. Torgovlya v XXI veke: trudy VI Mezhdunarodnoi nauch.-prakt. konf. ["Trade in the 21st century": Proc. of the 6th Intern. sci.-pract. conf.], Kemerovo, Kemerovo branch of The Russian State Univer. of Trade and Economics Publ., 2008. (In Russ.)
7. Official site of the international analytical company Euromonitor International: http://www.euromonitor.com/
8. Kiseleva T.F. Formirovanie tekhnologicheskikh i sotsial'no znachimykh potrebitel'skikh svoistv napitkov: teoreticheskie i prakticheskie aspekty [Formation of technological and social importance consumer properties of beverages: theoretical and practical aspects]. Kemerovo, Kemerovo Technol. Institute of Food Industry Publ., 2006. 271 p.
Authors
Kotova Tatyana Vyacheslavovna, Candidate of Technical Science
Petrik Natalya Alexandrovna, Candidate of Technical Science
Kemerovo Institute (branch) Plekhanov Russian University of Economics (branch)
39, Kuznetskiy Pr., Kemerovo, 650992, This email address is being protected from spambots. You need JavaScript enabled to view it.
Poznyakovskiy Valeriy Mikhaylovich, Doctor of Biological Science
Kemerovo Technological Institute of Food Industry
47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Dolgov A.N., Agafonov G.V., Zueva N.V., Vertepova V.A., Rubtsova M.O.Influence of Technological Parameters on the Composition and Rheological Properties of Mixtures of Wheat Flour

  Key words
gluten, destruction, non-starch polysaccharides, enzyme preparations, cellulose.

Abstract
Shown results of investigations of the viscosity of the mix wheat flour under the influence of enzyme preparations cellulolytic activities. As the action of cellulolytic enzyme preparations used Viskolaza 150 L and Celluclast 1,5 L in dosages from 0.005 to 0.03 % by weight of pro-cessed grains. Established that the cellulolytic enzyme preparations had on carbohydrate complex wheat ambiguous effect. In comparison to the control under the influence Viskolazy 150 L increased amount of reducing sugars and starch decreased noted enhancement of hydrolysis of cellulose, increasing the amount of soluble carbohydrate 30-62 %. When using an enzyme preparation Celluclast 1,5 L increased amount of reducing sugars and starch decreased hydrolyzed cellulose 10-15 %, the amount of soluble carbohydrates increased. Revealed that the use of enzyme preparations cellulolytic action changes the structure of starch milk towards its liquefaction. In this way the smallest fluidity observed in starch milk using an enzyme preparation Viskolaza 150 L.

References
1. Dolgov A.N., Zueva N.V. [Features of deep processing grain raw in spirit industry]. Materialy XIX Vseross. nauch.-prakt. konf. "Strategiya ustoichivogo razvitiya regionov Rossii", 21 fevralya 2014 g. [Proc. of the 19th All-Russ. sci.-pract. conf. "Strategy for sustainable development of the regions of Russia", February 21, 2014]. Novosibirsk, 2014, pp. 96-98. (In Russ.)
2. Zueva N.V., Dolgov A.N., Agafonov G.V. [Comparative analysis of technologies for waste disposal at the spirit plants and breweries]. Materialy Mezhdunar. nauch.-prakt. konf. "Perspektivy razvitiya nauki i obrazovaniya", 29 noyabrya 2013 g. Ch. 4. [Proc. of the Intern. sci.-pract. conf. "Prospects of development of science and education", November 29, 2013, Part 4]. Moscow, 2013, pp. 46-47. (In Russ.)
3. Dolgov A.N., Zueva N.V. [Development of technology for utilization of the liquid phase of DDGS using membrane methods]. Materialy IV Mezhdunar. nauch.-prakt. konf. "Sel'skokhozyaistvennye nauki i agropromyshlennyi kompleks na rubezhe vekov", 20 dekabrya 2013 g. [Proc. of the 4th Sci.-pract.conf. "Agricultural sciences and agroindustrial complex at the turn of century," December 20, 2013]. Novosibirsk, 2013, pp. 51-54. (In Russ.)
4. Zueva N.V., Agafonov G.V., Klinova L.V., Dolgov A.N. [The study of quantitative and qualitative protein composition of DDGS]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 4, pp. 30-33. (In Russ.)
5. Zueva N.V., Dolgov A.N., Agafonov G.V. [Developing comprehensive resource saving technologies of fermentation industries]. Materialy Mezhdunar. nauch.-tekhn. konf. "Innovatsionnye tekhnologii v pishchevoi promyshlennosti: nauka, obrazovanie i proizvodstv", 3-4 dekabrya 2013 g. [Proc. of the Intern. sci.- techn. conf. "Innovative technologies in the food industry: science, education and production", 3-4 December 2013]. Novosibirsk, pp. 565-570. (In Russ.)
6. Rimareva L.V., Overchenko M.B., Ignatova N.I., Abramova I.M. [Theoretical and practical bases of enzymatic catalysis of grain raw polymers in spirit production]. Proizvodstvo spirta i likero-vodochnykh izdelii, 2008, no. 3, pp. 5-9. (In Russ.)
Authors
Dolgov Alexandr Nikolaevich
OJSC "Novopeschanskoe"
10, Zavodskaya St., Peschanka, Starooskol Area, Belgorod Region, 309539
Agafonov Gennadiy Vyacheslavovich, Doctor of Technical Science
Zueva Natalya Vladimirovna, Candidate of Technical Science
Vertepova Viktoriya Andreevna, Student
Rubtsova Mariya Olegovna, Student
Voronezh State University of Engineering Technologies
19, Pr. Revolyutsii, Voronezh, 394036



Kharenko Ye.N., Artyomov R.V., Novosadov A.G., Presnyakov A.V.Influence of Freezing Methods on the Yield of Crabs

  Key words
air freezing, yield, Kamchatka crab, blue crab, strigun-opilio crab, brine freezing.

Abstract
Currently freezing crabs fishery is carried out in two ways - by air and brine, however, no published data on the technology of freezing. The authors treated long-term material for several types of commercial crabs of different fishing areas of the Far East and North fishery pools. The paper presents the results of a comparative analysis of yield of crabs, frozen brine and air ways. Found that when the air freezing crab legs, unlike the brine freezing processes of mass transfer is more intense, resulting in large losses of mass crabs. In air freeze crab legs revealed the relationship: the larger the crab, the greater the loss, while the gain on with brine freezing affects the size of crabs, shell thickness and the number of spikes. When the brine freezing was a trend inverse relationship: the larger the crab, the lower is the percentage of gain. These data suggest the feasibility of product differentiation of the crabs in the methods of freezing.

References
1. [The technique of carrying OCD in the production of frozen products from crabs for establishing indicators of technological standardization], Moscow, VNIRO Publ., 2010. 17 p. (In Russ.)
2. [Rules of the fisheries for the Far Eastern fishery basin], 2011. (In Russ.)
3. Pavlov V.Ya. Zhizneopisanie kraba kamchatskogo (Paralithodes camtschaticus) [Life description of Kamchatsky crab (Paralithodes camtschaticus)]. Moscow, VNIRO Publ., 2003. 112 p.
4. Slizkin A.G. Atlas-opredelitel' krabov i krevetok dal'nevostochnykh morei Rossii [Atlas-determinant of crabs and shrimps of Russian Far Eastern seas]. Vladivostok, TINRO-Center Publ., 2006. 259 p.
5. Slizkin A.G., Safronov S.G. Promyslovye kraby prikamchatskikh vod [Fishing crabs of near Kamchatka waters]. Petropavlovsk-Kamchatskii, Severnaya patsifika Publ., 2000. 29 p.
Authors
Kharenko Yelena Nikolaevna, Doctor of Technical Science
Artyomov Roman Viktorovich, Candidate of Technical Science
Novosadov Alexey Gennadyevich, Candidate of Biological Science
Presnyakov Andrey Valeryevich
All-Russian Research Institute of Fisheries and Oceanography
17, Verkhnyaya Krasnoselskaya St., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.



Danil’chuk T.N., Rogov I.A., Demidov A.V.Raising Seedlings Antioxidant Activity of Cereal Crops under the Influence of Infrared Radiation

  Key words
cereals, infrared treatment of seeds, oats, sprouts seeds, wheat, barley.

Abstract
The actual problems related to the application in the food industry of environmentally sound methods of intensification of processes of seedlings of cereals (barley, oats, wheat). Explored issues of increasing their biological value of seed treatment method in the medium range of infrared radiation. Seed treatment was carried out using the apparatus "SNOL 67/350". The results of experiments on the effect of duration of germination on the dynamics of the accumulation of water-soluble antioxidants in germinating seeds. Demonstrated that the total content of water-soluble antioxidants seedlings of cereal crops may be arranged in the following order oats > wheat > barley. In the food is better to use seedlings with three days of germination. We consider such parameters IR treatment temperature and exposure duration, the distance from the source of IR heat. The most effective to increase the germination capacity and the amount of water-soluble antioxidants IR exposure modes: seed treatment in dry air mode when natural circulation of the air from the source of infrared heating, 6.6 cm at 40 °C for 30 min. The data on the content of mineral nutrients in barley, oats and wheat. It is shown that in the seedlings tested cereals include all essential biologically valuable substances, including proteins, fats, carbohydrates, macro- and microelements. Mixtures seedlings improved quality can be used in various proportions to create a food increased bioavailability with a specific chemical composition and properties. Such products may be used for prevention and treatment of several diseases and maintain a healthy lifestyle.

References
1. Shaskol'skaya N., Shaskol'skii V. Samaya poleznaya eda: Prorostki [The most useful food: Plantlets]. Moscow, Azbuka, Vedy Publ., 2011. 180 p.
2. Danil'chuk T.N. Elektrokontaktnaya obrabotka v tekhnologii prorashchivaniya yachmenya na solod [Electrocontact processing in technology of germination of barley on malt], I.A.Rogov, ed. Moscow, "Frantera" Publ., 2013. 144 p.
3. Demidov A.V., Danil'chuk T.N. [Intensification of metabolic processes of the grain crops by exposure to electromagnetic field in the range of infrared radiation]. Sb. materialov XVI Mezhdunar. zaochnoi nauch.-prakt. konf. "Nauchnaya diskussiya: Innovatsii v sovremennom mire" [Proc. of the 16th Intern. extramural sci.-pract. conf. "The scientific debate: Innovations in the modern world"]. Moscow, Intern. Center of Science and Education Publ., 2013, pp. 32-37. (In Russ.)
4. Demidov A.V., Danil'chuk T.N. [Intensification of growth processes of the barley by infrared radiation processing]. Sb. materialov VII Mezhdunar. zaochnoi nauch.-prakt. konf. "Nauchnaya diskussiya: Voprosy matematiki, fiziki, khimii, biologii" [Proc. of the 7th Intern. extramural sci.-pract. conf. "The scientific debate: Issues of Mathematics, Physics, Chemistry, Biology"]. Moscow, Intern. Center of Science and Education Publ., 2013, pp. 51-56. (In Russ.)
5. Kas'yanov G.I., Zolotokopova S.V. Tekhnologiya kopcheniya myasnykh i rybnykh produktov [Technology of smoking meat and fish products]. Moscow, Rostov-na-Donu, "Mart" Publ., 2004. 208 p.
6. Nartsiss L. Pivovarenie. T. 1. Tekhnologiya solodorashcheniya [Beer brewing. Vol. 1. Technology of malting]. Moscow, Professiya Publ., 2007. 584 p.
7. Lanin V., Parkovskii V. [Mounting and dismounting of BGA, CSP, Flip-Chip, QFP using infrared radiation and convection heating]. Tekhnologii v elektronnoi promyshlennosti, 2011, no. 1, pp. 28-31. (In Russ.)
8. [The total antioxidant and oxidant activity, performing measurements on coulometric analyzer], "Econics-Expert" Publ., Moscow, 2010. 16 p. (In Russ.)
Authors
Danil'chuk Tatyana Nikolaevna, Candidate of Chemical Science
Rogov Iosif Alexandrovich, Doctor of Technical Science
Demidov Alexey Vladimirovich
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.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Daisheva N.M., Semenikhin S.O., Gorodetskiy V.O., Mikhaylyuta L.V., Lyusyi I.N., Gorodetskaya A.D., Kotlyarevskaya N.I., Usmanov M.M.Influence of Technological Quality of Sugar Beet on the Sugar Yield in the Roots Rot Defeat

  Key words
sugar yield, microbiology, quality indicators, sugar beet, chemical composition.

Abstract
The article deals with the problems of storage and processing of sugar beet grown in the conditions of the Southern Federal District. The evaluation of quality indicators of raw materials of high technological skills, is not affected by rot, and beet roots with metered content (2.0, 5.0 and 10.0 %) rotten and necrotic tissue. Studies have shown that even small (2% of the weight) amount of substandard raw materials in the composition of processed beet roots significantly reduces the quality of the intermediates. Substantially varies depending on the raw material quality and the estimated output sugar: it falls from 14.4 to 3.6 %, and sugar content of the molasses is increased, respectively from 1.92 to 4.1 %. Analysis of raw materials from the microbiological point of view, shows that the weakened as a result of adverse conditions roots exposed mucous bacteriosis with the defeat of individual sections of bacterial rot. Their disastrous effect on the beet root is determined by dissolving the pectin substances and tissue maceration followed their mucilaginized. Activated in parallel on the existing roots or struck molds. Complete bacterial unsuitability roots determined by the activity of the process of their mucilaginized after removal from dry soil as a result of improving aerobic conditions and increased humidity. It is therefore proposed to completely eliminate these roots getting recycled.

References
1. Daisheva N.M. et al. [To the issue about determination of the permissible duration of short-term storage of sugar beet roots]. Innovatsionnye pishchevye tekhnologii v oblasti khraneniya i pererabotki sel'skokhozyaistvennogo syr'ya: Materialy III Mezhdunar. prakt. konf., posvyashch. 20-letn. yubileyu KNIIKhP Rossel'khozakademii, 23-24 maya 2013 [Innovative food technologies in the field of storage and processing agricultural raw materials: Proc. of the 3rd Intern. pract. conf., 23-24 May 2013]. Moscow, pp. 44-46. (In Russ.)
2. Chernyavskaya L.I. [Methods of determining quality of the beet by ash content]. Sakhar, 2007, no. 2, pp. 21-27. (In Russ.)
3. Khelemskii M.Z. Tekhnologicheskie kachestva sakharnoi svekly [Technological qualities of the sugar beet]. Moscow, Pishchevaya promyshlennost' Publ., 1967. 53 p.
4. Chernyavskaya L.I., Pustokhod A.P., Khelemskii M.Z. [The methods of forecasting expected sugar yield and its content in molasses by chemical composition of raw materials received]. Moscow, AgroNIITEI, Pishchevaya promyshlennost', 1991, no. 9, pp. 38-40. (In Russ.)
5. Shterman V.S., Sapronov A.R., Zhigalova M.S. [Forecasting techno-economic indicators of sugar mills]. Sakharnaya promyshlennost', 1985, no. 11, pp. 38-40. (In Russ.)
6. Shil'nikov V.K., Van'kova A.A., Godova G.V. Mikrobiologiya [Microbiology]. Moscow, Drofa Publ., 2006. 141 p.
7. Mikhailyuta L.V. [Microbiological reasons researches of rotting sugar beet roots]. Innovatsionnye pishchevye tekhnologii v oblasti khraneniya i pererabotki sel'skokhozyaistvennogo syr'ya: Materialy III Mezhdunar. prakt. konf., 23-24 maya 2013 [Innovative food technologies in the field of storage and processing agricultural raw materials: Proc. of the 3rd Intern. pract. conf., 23-24 May 2013]. Moscow, pp. 63-65. (In Russ.)
Authors
Daisheva Nailya Midkhatovna, Candidate of Technical Science
Semenikhin Semyon Olegovich, Graduate Student
Gorodetskiy Vladimir Olegovich, Candidate of Technical Science
Mikhaylyuta Larisa Vasilyevna
Lyusyi Igor Nikolaevich, Candidate of Technical Science
Gorodetskaya Alexandra Dmitrievna
Kotlyarevskaya Natalya Ivanovna
Usmanov Mirsabir Mirabzalovich
Krasnodar Research Institute of Storage and Processing of Agricultural Products
2, Topolinaya Alleya St., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ovsyannikov V.Yu., Kondrat’yeva Ya.I., Bostynets N.I.System Design of Concentrated Juices Process Flow

  Key words
freezing, crushing plants, concentrated juices, crystallization-freezing, mass production, centrifuges.

Abstract
A systematic analysis and improvement of the technological system of concentrated juices. Select the optimal amount of equipment to carry out the process of freeze concentration. The proposed method of calculating the optimal number of process equipment will be useful in the design of the production line, predicting the type and quantity of machines and devices in it.

References
1. Panfilov V.A. Teoriya tekhnologicheskogo potoka: uchebnik dlya stud. vuzov [The theory of the process stream]. Moscow, KolosS Publ., 2007. 319 p.
2. Pap L. Kontsentrirovanie vymorazhivaniem [Concentrating by freezing]. Transl. from Hungarian, O.G.Komyakov, ed. Moscow, Legkaya i pishchevaya promyshlennost' Publ., 1982.
3. Ovsyannikov V.Yu. [Determining the concentration regimes of apple juice by freezing]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 7. (In Russ.)
4. Nazarov S.A., Ovsyannikov V.Yu. Praktikum po kursu "Teoriya tekhnologicheskogo potoka" [The theory of the process stream]. Voronezh, State Technol. Academy Publ., 2006. 104 p.
Authors
Ovsyannikov Vitaliy Yuryevich, Candidate of Technical Science
Kondrat'yeva Yana Igorevna, Master Student
Bostynets Natalya Igorevna, Student
Voronezh State University of Engineering Technologies
19, Pr. Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Yudaev V.F., Mikhaylov O.V.Combined Processes of Emulsification and Coalescence in Devices with Non-Stationar Flows

  Key words
emulsifying apparatus, inertia, coalescence, surface tension, storage, emulsification.

Abstract
Obtained and solved the differential equation of the combined processes of emulsion-doping and coalescence. The obtained solution is analyzed, identified by the characteristic relaxation time, the limit values of the final particle size and droplet diameter, their concentration as a function of time. We introduce the concept of the characteristic fracture drops apparatus emulsifier which does not depend on the physical properties of the dispersed phase and the dispersion medium, but is dependent on the mode of operation. The theoretical dependence is not inconsistent with the observed experimental data and industrial experience producing emulsions.

References
1. Yudaev V.F., Mikhailov O.V. [Emulsification in devices with non-stationary flows of processed environment]. Tekhnologii XXI veka v pishchevoi, pererabatyvayushchei i legkoi promyshlennosti (elektronnoe nauchnoe izdanie) [Technologies of the 21st century in food, processing and light industry (electronic scientific editions)]. 2013, no. 7, part 2, article no. 14. Available at: http://www.roszitlp.com/xxicr/. (In Russ.)
2. Linnik A.Yu. Sovershenstvovanie protsessa polucheniya pishchevykh emul'sii v rotornom apparate i opredelenie ikh parametrov metodami matematicheskogo modelirovaniya: avtoref. dis. kand. tekhn. nauk [Improving the process of obtaining food emulsions in a rotary machine and determination of their parameters using mathematical modeling methods: Cand. Diss. (Techn. Sci.)]. Moscow, MSUTM Publ., 2008.
3. Linnik A.Yu., Nikolaeva S.V. [Mechanical devices for emulsions making]. Tekhnika i tekhnologiya, 2008, no.3, pp. 54-56. (In Russ.)
4. Khodakov G.S. Fizika izmel'cheniya [Physics of shredding]. Moscow, Nauka Publ., 1972. 307 p.
5. Monakhov V.N. et al. [Dispersing suspensions at high amplitude ultrasonic treatment]. In: Ul'trazvukovye metody intensifikatsii tekhnologicheskikh protsessov: Tezisy dokladov VI Vsesoyuznoi nauch.-prakt. konferentsii [Ultrasonic methods of technological processes intensification: Abstracts of the 6th All-Union sci.-pract. conference]. Moscow, 1987. (In Russ.)
6. Teterin G.A. Degazatsiya dispersnykh materialov v vysokoamplitudnom pole: avtoref. dis. kand. tekhn. nauk [Degassing disperse materials in the high-amplitude field: Cand. Diss. (Techn. Sci.)]. Moscow, Moscow Institute of Chemical Engineering, 1988.
7. Fridman V.M. [Ultrasonic intensification of the processes occurring in the liquid-liquid, liquid-solid systems]. VI Vsesoyuznaya akust. konf. [The 6th All-Union acoustic conference]. Moscow, Lomonosov Moscow State University, 1968. (In Russ.)
8. Nauman E. Prinyat' reshenie - no kak? [Make a decision - but how?]. Transl. from German. Moscow, Mir Publ., 1987. 198 p.
9. Khubulava N.M. Ekonometrika (XXI veka) [Econometrics (XXI century)]. Moscow, NIPKTs Voskhod-A Publ., 2010. 208 p.
10. Nalimov V.V., Mul'chenko Z.M. Naukometriya [Scientometrics]. Moscow, Nauka Publ., 1979.
11. Fialkova E.A. Gomogenizatsiya. Novyi vzglyad [Homogenization. New look]. St. Petersburg, GIORD Publ., 2006. 392 p.
Authors
Yudaev Vasiliy Fyodorovich, Doctor of Technical Science
Mikhaylov Oleg Valentinovich, Graduate Student
Moscow State University of Technology and Management named after K.G.Razumovsky
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Akhmedova M.M., Akhmedov M.E., Demirova A.F.New High-Temperature Sterilization Method of Sweet Cherry Compote

  Key words
high-temperature heating, compote, condensate, quality indicators, the mode of sterilization, syrup.

Abstract
The results of studies of high-temperature heat sterilization Compote cherry fruit with preheating with saturated steam. The mode of heat sterilization, which provides a significant reduction in the duration of the heat treatment and improving the quality of the finished product. Represented by the chemical-technological, organoleptic and microbiological canned made by the developed regimes. Revealed that the organoleptic properties of the fruit drinks, sterilized by the proposed technology, meet all the requirements of state standards for finished products.

References
1. Flaumenbaum B.L., Tanchev S.S., Grishin M.A. Osnovy sterilizatsii pishchevykh produktov [Bases of food sterilization]. Moscow, Agropromizdat, 1986.
2. The collection of technological instructions for production of the canned food. Vol. 2, Moscow, 1977.
Authors
Akhmedova Milena Magomedovna, Graduate Student
Dagestan State Technological University
70, Pr. I. Shamilya, Makhachkala, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it.
Akhmedov Magomed Eminovich, Doctor of Technical Science
Demirova Amiyat Feyzudinovna, Doctor of Technical 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.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Bat’kova I.A., Makarova N.V., Valiulina D.F. Antioxidant Properties of Grapes, Grown in Pyatigorsk

  Key words
antioxidant activity, grapes, tannins, phenols, flavonoids.

Abstract
The results of studies of the chemical composition (analysis of total phenols, flavonoids, tannins and anthocyanins), and also studied the antioxidant activity of the pulp, skin and seeds of six varieties of grapes, grown in the area of Pyatigorsk in 2013 to determine the chemical composition and antioxidant activity were the following methods of analysis: measurement of total phenolics, total flavonoids, total tannin content, total anthocyanin level of free radical scavenging DPPH (2,2'-diphenyl-1-pikrilhydrazyl), ability to capture radicals ABTS (2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid)), total anti-oxidant power method FRAP (ferric reducing antioxidant power reagent 2,4,6-tripyridyl-s-triazine), antioxidant activity in the model with linoleic acid. Of the six studied grape varieties can be divided into three classes: Gurzufsky Rozovyi, Moldova and Levokumskyi. These grapes contain the maximum amount of tannins, phenols, and have a high antioxidant activity.

References
1. Litvinova P.I. Vinogradarstvo [Viticulture]. Kiev, Urozhai Publ., 1980. 360 p.
2. Troshin L.P., Sviridenko N.A. Ustoichivye sorta vinograda [Resistant varieties of grape]. Simferopol', Tavriya Publ., 1988. 208 p.
3. Potebnya A., Skrobishevskii V. Rukovodstvo po vinogradarstvu [Guide to viticulture]. Fiton Publ., 2010. 448 p.
4. Troshin L.P., Sviridenko N.A. Ustoichivye sorta vinograda [Resistant varieties of grape]. Simferopol': Tavriya Publ., 1988. 208 p.
5. Pooja Doshi, Pangurang Absule, Kaushik Banerjee. Phenolic composition and antioxidant activity in grapevine parts and berries cv. Kismish black during maturation. J. Food Sci. and Tehnol., 2006, vol. 41, no. 1, pp. 1-9.
6. Rockenbach I.I., Rodrigues E., Gonzaga L.V., Caliari V., Genovese M.I., Schmidt G., Fett R. Phenolic compunds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil . Food Chem., 2011, vol. 127, no. 1, pp. 174-179.
7. Skerget M., Kotnik P., Hadolin M., Hras A.R., Simonic M., Knez Z. Phenols, proantho-cyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem., 2005, vol. 89, no. 1, pp. 191-198.
8. Crespy A. Tannins de pepins de raisin: possibilites de stabilization de la couleur, de protecttion contre l'oxydation et d'amelioration de la tenue en boushe sur vins rouges et roses. Rev. fr. oenol., 2002, vol. 30, no. 195, pp. 23-27.
9. Obradovic D., Oatey M., Schulz M. Enhanced stabilisation of anthocyanin compounds. Austral. and N.Z. Grape grow. and Winemaker, 2005, no. 498, pp. 51-53.
10. Rufino M.S.M., Fernandes F.A.N., Alves R.E., de Brito E.S. Free radical-scavenging behavior of some north-east Brazilian fruits. Food Chem., 2009, vol. 114, no. 4, pp. 693-695.
11. Mariken J.T.J., Sebastiaan Dallinga J., Hans-Peter V., Guido R.M.M., Aalt B. A new approach to assess the total antioxidant capacity using the TEAC assay. Food Chem., 2004, vol. 88, no. 4, pp. 567-570.
12. Nilsson J., Stegmark R., Akesson B. Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing. Food Chem., 2004, vol. 86, no. 3, pp. 501-507.
13. Qing L., Huiyuan Y. Antioxidant activities of barley seeds extracts. Food Chem., 2007, vol. 102, no. 3, pp. 732-737.
Authors
Bat'kova Irina Andreevna, Graduate Student
Makarova Nadezhda Viktorovna, Doctor of Chemical Science
Valiulina Dinara Fanisovna, Graduate Student
Samara State Technical University
244, Main Building, Molodogvardeyskaya St., Samara, 443100, 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.



Kantureeva G.O., Saparbekova A.A., Urazbaeva K.A.The Influence of Yeast Strains on the Quality of Fermented Watermelon Juice

  Key words
watermelon juice, bioflavonoids, fermentation, fermented beverages, yeast strains.

Abstract
On the example of watermelon juice (Cucurbita citrullus) was considered the enzymatic ability of yeast strains: Saccharomyces cerevisiae (isolated from sweet potato), Saccharomyces cerevisiae (from sugarcane molasses) and Saccharomyces cerevisiae ellipsoideus (of watermelon juice). The quality of fermented juice of watermelon investigated based on the analysis of acidity and content of bioflavonoids. The authors conclude that the quality of fermented drinks based on of watermelon juice is largely dependent on the applied fermentation yeast strains. Yeasts of the genus S. cerevisiae ellipsoideus (of watermelon juice), retained the highest level of bioflavonoids in the final fermented beverages and showed an optimum level of sugar consumption, can be considered the most suitable for the manufacture fermented watermelon juice as a form of functional foods. It is also noted that the S. cerevisiae ellipsoideus (of watermelon juice) provide the necessary increase in the number of organic (titratable acid) and the amount allocated to alcohol during fermentation of watermelon juice.

References
1. Kantureeva G.O., Saparbekova A.A., Mamaeva L.A. [Recycling melon crops using unconventional local raw]. Novosti nauki Kazakhstana. Nauchno-tekhnicheskii sbornik [Science news of Kazakhstan]. 2011, no. 3-4, pp. 118-125.
2. Golubev V.N., Zhiganov I.N. Pishchevaya biotekhnologiya [Food Biotechnology]. Moscow, DeLi print, 2007, 123 p.
3. El-Mansi E.M.T., Bryce C.F.A., Demain Arnold L., Allman A.R. Fermentation Microbiology and Biotechnology, Second Edition. CRC Press, 2006, 576 р.
4. Saparbekova A.A., Kantureeva G.O., Aitkulova R.E. [Production of natural fermented beverages]. Trudy IХ mezhdunar. nauch.-tekhn. konf. "MODERNI VYMOZENOSTI VEDY - 2013" [Proc. of the 9th Intern. sci.-tehn. conf. "MODERNI VYMOZENOSTI VEDY - 2013"]. Praga, 2013, pp. 93-96.
5. Lobanova A.A., Budaeva V.V., Sakovich G.V. [Research of biologically active flavonoids in extracts from plant raw]. Khimiya rastitel'nogo syr'ya, 2004, no. 1, pp. 47-52. (In Russ.)
6. Keys to Successful Fermentation. Part 1. The University of Minnesota enology, by cook0278, May 17, 2013.
Authors
Kantureeva Gulzhan Orynbasarovna
Saparbekova Almira Amanguldievna, Candidate of Biological Science
Urazbaeva Klara Abdrazakhovna, Candidate of Chemical Science
South Kazakhstan State University named after M.Auezov
5, Pr. Tauke-Khana, Shymkent, Kazakhstan, 160012, This email address is being protected from spambots. You need JavaScript enabled to view it.



Makarova N.V., Stryukova A.D., Antipenko M.I.Antioxidant Activity of Strawberry, Grown in Samara Region

  Key words
antioxidant, anthocyanins, freezing, garden strawberry, free radicals, phenols, flavonoids, berries.

Abstract
Presented the results of a comparative study of the chemical composition (analysis of total phenols, flavonoids and anthocyanins) and antioxidant activity of wild strawberry varieties Onega, Carmen, Lord, Izbrannitsa, grown in the Samara Region in 2013, results of the research clearly demonstrated in the graphs and tables. The data obtained allow us to conclude on the influence of the variety on the antioxidant activity of the fruit. The conclusion on the possibility of using frozen strawberry as a prophylactic antioxidant agent and as a basis for the creation of food products functional properties.

References
1. Abramova Zh.I., Oksengendler G.I. Chelovek i protivookislitel'nye veshchestva [Man and antioxidant substances]. Leningrad, Nauka Publ., 1985. 230 p.
2. Oszmianski J., Wojdylo A. Aronia melanocarpa phenolics and their antioxidant activity. Eur. Food Res. and Technol,. 2005, 221, no. 6, pp. 809-813.
3. Timari B.K., O'Donnell C.P., Patras A., Cullen P.J. Anthocyanin snd ascorbic acid degradation in sonicated strawberry juice . J. Agr. and Food Chem., 2008, 56, no. 21, pp. 10071-10077.
4. Chin O.K., Kim D.-O. Consideration on equivalent chemicals in total phenolic assay of chlorogenic acid-rich plums. Food Res. Int., 2004, 37, no. 4, pp. 337-342.
5. Mas S., Fonrodona G., Tauler R., Barbosa J. Determination of phenolic acids in strawberry samples by means of fast liquid chromatography and multivariate curve resolution methods. Talanta, 2007, 71, no. 4, pp. 1455-1463.
6. Sun T., Powers J. R., Tang J. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chemistry, 2007, 105, no.1, pp. 101-106.
7. Mohammadzadeh S., Sharriatpanahi M., Hamedi M., Amanzadeh Y., Sadat Ebrahimi S. E., Ostad S. N. Antioxidant power of Iranian propolis extract. Food Chemistry, 2007, 103, no. 3, pp. 729-733.
8. Liu Q., Yao H. Antioxidant activities of barley seeds extracts. Food Chemistry, 2007, 102, no. 3, pp. 732-737.
9. Shiow Y. Wang, Hsin-Shan Lin. Antioxidant activity in fruits and leaves o blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J. Agric. Food Chem., 2000, 48, no.2, pp. 140-146.
10. Parry J., Su Lan, Luther M., Zhou K, Yurawecz M. P., Whittaker P., Yu L. Fatty acid composition and antioxidant properties of cold-pressed marionberry, red raspberry, and blueberry seed oils. J. Agric. Food Chem., 2005, 53, no.1, pp. 566-573.
Authors
Makarova Nadezhda Viktorovna, Doctor of Chemical Science
Stryukova Arseniya Dmitrievna, Graduate Student
Samara State Technical University
244, Main Building, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it.
Antipenko Mariya Ivanovna, Candidate of Agricultural Science
Research Institute of Horticulture and Medicinal Plants "Zhigulevskie Sady"
18 km, Experimental Station for Horticulture, Samara, 443072, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kornev A.V., Leunov V.I., Khovrin A.N., Tsimbalaev S.R.Comparative Characteristics of Varieties of Table Carrot on the Content of Carotenoids and Anthocyanins

  Key words
anthocyanins, carotenoids, dining carrots.

Abstract
For the first time in Russia studied the carotenoid composition of carrots of different colors using modern methods of analysis - high performance liquid chromatography and pH-differential spectrophotometry, which allowed us to obtain reliable results. Revealed that the content of carotenoids in carrot roots varies greatly depending on the color: b-carotene mostly in orange roots, lutein - in yellow, lycopene - a red-colored. Based on the studies, the authors concluded that the carotenoid composition of roots due to several factors and, primarily, ecological and geographical conditions of the region and the growing assortment of roots culture.

References
1. Leunov V.I. Stolovye korneplody v Rossii [Edible roots in Russia]. Moscow, KMK Publ., 2011. 272 p.
2. Santos M.S., Leka L.S., Ribayamercado J.D., Russell R.M., Meydani M.N., Hennekens C.H., Gaziano J.M., Meydani S.N. Short- and long-term b-carotene supplementation do not influence T cell-mediated immunity in healthy elderly persons. European Journal of Clinical Nutrition, 1997, vol. 66, pp. 917-924.
3. Whitehead A.J., Mares J.A., Danis R.P. Macular Pigment. A Review of Current Knowledge. Archives of Ophthalmology, 2006, vol. 124, pp. 1038-1045.
4. Visioli F., Riso P., Grande S., Galli C., Porrini M. Protective activity of tomato products on in vivo markers of lipid oxidation. European Journal of Nutrition, 2003, vol. 42, pp. 201-206.
5. Head K.A. Natural therapies for ocular disorders, part two: cataracts and glaucoma. Altern. Med. Rev., 2001, no. 6, pp. 141-166.
6. Pintea A., Bele C., Andrei S., Socaciu C. HPLC analysis of carotenoids in four varieties of Calendula officinalis L. flowers. Acta Biologica Szegediensis, 2003, vol. 47, pp. 37-40.
7. Carlos A., Lazcano C., Yoo K., Pike L. A method for measuring anthocyanins after removing carotenes in purple colored carrots. Journal J. of Horticultural Science, 2001, vol. 90, pp. 543-546.
8. Surles R., Weng N., Simon P., Tanumihardjo S. Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors. J. of Agricultural and Food Chemistry, 2004, vol. 52, pp. 3417-3421.
Authors
Kornev Alexandr Vladimirovich, Graduate Student
Leunov Vladimir Ivanovich, Doctor of Agricultural Science
Khovrin Alexandr Nikolaevich, Candidate of Agricultural Science
All-Russian Research Institute of Vegetable Growing
500, Ostrovetskoye Shosse, Vereya, Ramenskiy Area, Moscow Region, 140153, 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.
Tsinbalaev Sergey R., Candidate of Agricultural Science
All-Russian Research Institute of Canning and Vegetable Drying Industry
78, School str., Vidnoe, Leninsky Area, Moscow Region, 142703, This email address is being protected from spambots. You need JavaScript enabled to view it.



Islamova Sh.D., Atkhamova S.K., Kholdorov B.B., Dodaev K.O.Carbohydrate Composition of Pomegranate Peel

  Key words
pomegranate peel, pectin, polysaccharides, extract.

Abstract
Studied the polysaccharide composition of pomegranate peel. Authors in the course of the experiments as part of the rind found water-soluble polysaccharides and monosaccharides such as galactose, glucose, arabinose, rhamnose traces. By paper chromatography revealed that the composition of extracted pectins extracted from the peel of citric acid, the major components include galacturonic acid, galactose, glucose, rhamnose. Physico-chemical characteristics of the resulting pectin. Defined relative viscosity, free carboxyl groups esterified carboxyl group, the total amount of carboxyl groups, the degree of esterification of pectin. These data suggest the feasibility of using waste processing pomegranates to extract pectin.

References
1. Karasharly A.S. Osnovy khraneniya i bezotkhodnoi tekhnologii pererabotki plodov granata: avtoref. dis. d-ra tekhn. nauk [Bases of storage and recycling non-waste technology of pomegranates: Dr. Diss. (Techn. Sci)]. Moscow, 1984.
2. Nazarov S.M. Ekstragirovanie dubil'nykh veshchestv iz korki plodov granata polem: avtoref. dis. kand. tekhn. nauk [Extracting the tannic substances from pomegranates peel by field: Cand. Diss. (Techn. Sci.)]. Moscow, 1988. 22 p.
3. Normakhmatov R., Vakil M., Beknazarov A. [Pomegranates are rich in minerals]. Sel'skoe khozyaistvo Uzbekistana, 1998, no. 2, pp. 43-44. (In Russ.)
4. Atkhamova S.K. et al. [Carbohydrates of cultivated varieties A1sea goc]. Khimiya prirodnykh soedinenii, 1993, no.5, p. 643. (In Russ.)
5. Filipov M.P. Infrakrasnye spektry pektinovykh veshchestv [Infrared spectra of pectin substances]. Kishinev, Shtiintsa Publ., 1978.
Authors
Islamova Shakhnoza Davronovna
Atkhamova Saida Kudusovna, Candidate of Chemical Science
Kholdorov Bakhadir Baratovich
Dodaev Kuchkor Odilovich
Tashkent Chemical Technological Institute
32, Navoi St., Tashkent, Uzbekistan, 100011, This email address is being protected from spambots. You need JavaScript enabled to view it.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Piskaeva A.I., Dyshlyuk L.S., Sidorin Yu.Yu., Zimina M.I.Analysis and Selection of the Ion Concentrations and the Cluster of Silver for Microorganisms-Destructors Bacillus fastidiosus, Lactobacillus sp., Microbacterium terregens

  Key words
antipathogenic activity, ionic silver, silver cluster, microorganisms-destructors, nanosilver, waste, strain.

Abstract
An overview of modern silver-preparations. The effect of different concentrations of the cluster and ionic silver in the growth and development of microorganisms-destructors of organic compounds. A comparison of the bactericidal activity of different silver-containing preparations under comparable conditions. This is important for understanding their mechanism of action, and also from the viewpoint of constructing more effective drugs silver. Established bacteriostatic and bactericidal concentrations of silver cluster for microorganisms-destructors, as well as to choose the optimal concentration at which the beneficial micro-organisms have the ability to grow and reproduce.

References
1. Kostyleva R.N., Burmistrov V.A. [Comparative study of bactericidal activity of colloidal silver preparations]. Materialy nauch.-prakt. konf., 25-26 fevralya 2005 g. ["Silver and bismuth in medicine": Proc. of the Sci.-pract. conf., 25-26 February 2005]. Novosibirsk, pp. 53-60. (In Russ.)
2. Nezhinskaya G.I., Kopeikin V.V., Gmiro V.I. [Immunotropic properties of superfine metallic silver]. Primenenie preparatov serebra v meditsine i tekhnike. Novosibirsk, Institute of Clinical Immunology SB RAMS Publ., 1995, no. 4, pp. 151-153. (In Russ.)
3. Sigidin G.Ya., Shvarts G.Ya., Arzamastsev A.P. Lekarstvennaya terapiya vospalitel'nogo protsessa [Drug therapy of inflammatory process]. Moscow, Meditsina Publ., 1988.
4. Singh M., Singh S., Prasad S., Gambhir I.S. Nanotechnology in medicine and antibacterial effect of silver nanoparticicles. Digest J. of Nanomaterials and Biostructures, vol. 3, no. 3, September 2008, pp. 115-122.
5. Morones J.B., Elechiguerra J.L., Camacho A., Holt K., Kouri J.B., Ramirez J.T., Yacaman M.J. Bactericidal effect Ag particles. Nanotechnology, 2005, no. 16, pp. 2346-2353.
6. Cho K.H., Park J.E., Osaka T., Park S.G. The study of antimicrobial activity and preservative effects of nano-silver ingridients. Electrochimica Acta, April 2005, pp. 947-960.
7. Apoptosis methods and protocols. Methods in molecular biology. Ed. by Hugh J.M. Brady, ISSN 1064-3745, p. 282.
8. Piskaeva A.I., Linnik A.I. [Biological preparation, modified by cluster silver, for recycling wastes of poultry farming in ecologically clean fertilizer]. Vestnik NGIEI, 2014, no. 4, pp. 84-92. (In Russ.)
Authors
Piskaeva Anastasiya Igorevna, Graduate Student
Dyshlyuk Lyubov Sergeevna, Candidate of Biological Science
Sidorin Yuriy Yuryevich, Candidate of Physical and Mathematical Sciences
Zimina Mariya Igorevna, Graduate Student
Kemerovo Technological Institute of Food Industry
47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS

Zhirov V.M., Makarov S.Yu., Slavskaya I.L., Presnyakova O.P.Effect of Smut-Marani Grains of Creal Mixture on the Quality of Rectified Alcohol

  Key words
smut-marani grain, grain mash, alcohol rectified, the chromatographic analysis, the purity of grain brew.

Abstract
In terms of actual production to study the effect of having a grain mixture smut infected seed quality obtained from the grain mixture of rectified alcohol. Grain, struck smut contains toxic alkaloids (ergotamine, ergobazim, agrotin, kornutin), and itself becomes toxic. In accordance with the Model Rules of production of rectified alcohol from food raw materials to process this grain can only be mixed with a healthy grain (contaminated grain should be less than 10 %). It has been established that the presence of grain mixture smut-Marani grains increases the content of the resulting there from alcohol 2-propanol, significantly (by 1.6 %) reduces the starch content mix. Although the processing of feed grain contaminated smut, the amount of the impurities formed from different batches to conditionally raw slightly, and for the total content of aldehydes - even decreases, due to the deterioration of organoleptic characteristics of the grade of alcohol decreases.

References
1. [SanPiN 2.3.4.704-98. Production of rectified ethyl spirit and liqueur and vodka products. Sanitary rules and norms], Moscow, Izdatel'stvo standartov, 1998. 23 p. (In Russ.)
2. [Typical technological regulation of spirit production from starch raw material]. Moscow, All-Russ. Scientific Research Institute of Food Biotechnology, 1998. 270 p. (In Russ.)
Authors
Zhirov Vladimir Mikhaylovich, Candidate of Technical Science
Makarov Sergey Yuryevich, Candidate of Technical Science
Slavskaya Irina Leonidovna, Candidate of Technical Science
Moscow State University of Technology and Management named after K.G.Razumovsky
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Presnyakova Olga Petrovna, Candidate of Technical Science
Publishing House "Food Industry"
18, bldg. 3, Panfilova St., Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.