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Rambler's Top100

Storage and processing of farm products №1/2015

ECOLOGY OF AGRIBUSINESS PRODUCE AND PROCTION

Slyusarevskaya I.V.Properties and Commodities Technological Characteris-tics of Rhubarb

P. 5-8 Key words
classification, nutritional value, rhubarb, grade, commodities-technological evaluation, chemical composition.

Abstract
Outlines the causes of food spoilage, shows a result of studies found that rhubarb is a source of a variety of nutrients and bioactive substances, has a great diversity of botanical varieties, different in appearance, taste qualities, portability, persistence, is easily digestible and low-calorie foods. The chemical composition depends on the rhubarb type. In leaf petioles rhubarb contains 5.2-11.5% solids, including 0.6-3.6% sugar, 1% organic acid, 0.8-1.3% fat, 1% minerals. Red rhubarb contains more polyphenolic compounds flavonoids, beta-carotene, zeaxanthin and lutein. These compounds are converted in the body into vitamin A. What makes rhubarb can be considered a power-ful natural antioxidant. In research given in-depth botanical characteristic of rhubarb; developed commodities-technological evaluation, formative quality of rhubarb. De-termine its loss depending on the processing method. The results of these studies are shown in the tables. Recommendations for the industrial processing of rhubarb, culinary use. Make informed choices about whether to continue the development of a rhubarb culture.

References
1. Duborasova T.Yu. Sensornyi analiz pishchevykh produktov [Sensory analysis of food products]. Moscow, Marketing Publ., 2001. 184 p.
2. Ratushnyi A.S., ed. et al. Tekhnologiya produktsii obshchestvennogo pitaniya: v 2-kh tomakh. T. 1. Fiziko-khimicheskie protsessy, protekayushchie v pishchevykh produktakh pri ikh kulinarnoi obrabotke [Technology of catering products: in 2 vol. Vol. 1. Physical and chemical processes occurring in foods when they are cooked]. Moscow, Mir Publ., 2004.
3. Fedorov F.V., Grinenko E.N. Reven', ego vozdelyvanie i ispol'zovanie [Rhubarb, its cultivation and use]. Cheboksary, Chuvash Book Publ., 2001.
4. Regel' E. Reven' nastoyashchii i reven' ogornyi. Kul'tura i upotreblenie ego v Rossii [Rhubarb real and rhubarb ogorny. Culture and use it in Russia]. St. Petersburg, K.L.Rikkero Publ., 1980.
Authors
Slyusarevskaya Irina Viktorovna, Graduate Student
North-Caucasus Federal University (branch)
56, 40 Let Oktyabrya, Pyatigorsk, Stavropol Krai, 357500, This email address is being protected from spambots. You need JavaScript enabled to view it.



THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Scheglov N. G.Factors Affecting on the Value of the Tangential Stress of Newtonian Fluids in Laminar Motion

P. 9-11 Key words
viscosity, shearing stresses, the friction force.

Abstract
Article is devoted to identifying the physical nature of the fundamental concepts of fluids such as the kinematic viscosity and the amount of tangential stresses, arising in the liquid in their laminar flow. Analyzing the processes of laminar fluid flow, the author based on the theory that explains the cause of the shear stresses on the surfaces of adjacent laminar layers when they are deformed. The latter is due to the pressure gradient between the layers due to the difference in velocities. The magnitude of the tangential stress is determined by the well-known formula of Newton, it is proportional to the viscosity of the fluid and the velocity gradient, taken over the height of the laminar layer. The author failed to substantiate the dependence of the viscosity of the surface tension of the liquid, the velocity gradient and gravity. The equation for determining the viscosity coefficient ?. Reveal its physical essence, the author concludes that the formation of the roughness of the surface layers of the laminar fluid pressure gradient effect, which arises from the difference between the velocities of individual layers. He deforms the liquid layer, increasing its surface, which is the cause of the roughness of different heights and different values of tangential stresses. Obtained according to the definition of the value of the coefficient of viscosity and tangential stresses can be used for calculations.

Authors
Scheglov Nikolay Grigoryevich, Candidate of Technical Science
North-Caucasus Federal University (branch)
56, 40 Let Oktyabrya, Pyatigorsk, Stavropol Krai, 357500, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Zimina M.I., Babich O.O., Piskaeva A.I.Influence of Antimicrobial Potential to Create Bio-Preservative

P. 12-14 Key words
antimicrobial activity, bio-preservative, lactobacilli, vegetables, pathogenic microorganisms, fruits.

Abstract
Were studied the properties of several antimicrobial Lactobacillus strains in liquid medium, the antimicrobial activity of Lactobacillus on the solid medium using the method of the perpendicular grooves and the block method. When studying the antimicrobial activity of four Lactobacillus strains in the liquid medium is established that the strain Lactobacillus species B-6531 exhibits antagonist activity. This inhibits the growth of a strain of E. coli B-6954 on 69% relative to the initial biomass concentration of Escherichia coli. When studying the antagonistic activity of Lactobacillus species B-6531 method strokes, found that this strain exhibits high antimicrobial activity due to the formation inhibition zone size of 5-6 mm. This strain showed high antagonistic activity in the study of the blocks method, zone of inhibition of E. coli in 6954, was 4-5 mm. These results indicate that Lactobacillus sp. B-6531 shows a significant antagonistic activity against E. coli B-6954.

References
1. Axelsson L., Chung T.C., Dobrogosz W.J., Lindgren S.E. 1989. Production of a broad-spectrum antimicrobial substance by Lactobacillus reuteri. Microbial Ecology Health Diseasem, 2, pp.131-136.
2. Szala B., Paluszak Z., Motyl I. 2012. Antagonistic effect of lactic acid bacteria on Salmonella Senftenberg in mixed cultures. 5, pp.1399-1403.
3. Brashears M.M., Reilly S.S., Gilland S.E. Antagonistic action of cells of Lactobacillus lactis toward Escherichia coli O157:H7 on refrigerated raw chicken meat. Food Prot.,1998, no. 6, pp. 166-170.
4. Rattanachaikunsopon P., Phumkhachorn P. 2010. Lactic acid bacteria: their antimicrobial compounds and their uses in food production. Annals of Biological Research., 1 (4), pp. 218 -228.
5. Daeschel M.A. 1989. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technol., 43, pp. 164-166.
6. Netrusov A.I., Egorov M.A., Zakharchuk L.M., Kolotilova N.N. 2005. Workshop on microbiology: a textbook for students of higher educational institutions. Moscow, Academy Publ.
7. Glushanova N.A, Verbitskaya N.B, Petrov L., Blinov A. Shenderov B.A. 2005. Study auto-, iso- and gomoantagonizma probiotic Lactobacilli strains. Bulletin of the Centre of Medical Ecology, 6 (44), pp. 138-142.
8. Ganzle M.G., Holtzel A., Walter J., Jung G., Hammes W.P. 2000. Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584. Appl. Environ. Microbiol., 66, pp. 4325-4333.
9. Allende A., Martinez B., Selma V., Gil M.I., Suarez J.E., Rodriguez A. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce. Food Microbiol., 2007, no. 24, pp. 759-766.
10. Buyong N., Kok J., Luchansky J. Use of a genetically enhanced, pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese. Applied and Environmental Microbiology, 1998, no. 65, pp. 4842-4845.
Authors
Zimina Mariya Igorevna, Graduate Student
Babich Olga Olegovna, Candidate of Technical Science
Piskaeva Anastasiya 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.



Semenyuta A.A., Tanashkina T.V., Klykov A.G.Change in Physiological Characteristics of Buckwheat in the Process of Post-Harvest Ripening and Storage

P. 15-19 Key words
water sensitivity, buckwheat, germination index, the period of post-harvest ripening, malting, germination energy.

Abstract
Malt is produced from high-quality grain, which was held during the post-harvest ripening and has the appropriate physiological indicators. As is common to use such indicators energy and germination index and its water sensitivity. Its meaning depends on the degree of maturity and grain storage conditions. Barley, wheat, rye and other cereals duration period after which the grain comes from a state of rest and becomes suitable for malting, determined for buckwheat such data are not known. To study changes in physiological characteristics of buckwheat during storage at different temperature conditions in order to establish the duration of the period of post-harvest ripening. To do this on a monthly basis during the year after the harvest determines the energy and germination index, water sensitivity, the degree of water-sensitive grains stored at 2 °C and 20 °C. Found that the temperature of grain storage had no influence on the change in its physiological characteristics. Germination of grain reached the level required for malting after 2 months after harvest. Index of germination of seeds throughout the storage period was low and amounted to 4.8-5.0. Water sensitivity ranged from 80-89% without a definite trend. By the degree of water-sensitive grains of the category is not very sensitive for the storage period. Thus, all of the investigated parameters change only indicates the vigor grain yield from dormancy. On the basis of its value during the post-harvest ripening grain buckwheat is completed after 2 kneading after harvesting. Index of germination and water sensitivity can not be used as a criterion for physiological maturity and suitability of grain for malting

References
1. Nartsiss L. Tekhnologiya solodoroshcheniya [Technology of malt cultivation]. Transl. from German, ed.by G.A. Ermolaeva, E.F. Shapenko. St. Petersburg, Professiya Publ., 2007. 584 p.
2. Kazakov E.D., Karpilenko G.P. Biokhimiya zerna i khleboproduktov [Biochemistry of grain and grain products], 3rd ed. St. Petersburg, GIORD Publ., 2005. 512 p.
3. Rostovskaya M.F., Gladkikh Yu.Yu., Prikhod'ko Yu.V., Klykov A.G. [Effect of barley storage times on the malting grain quality]. Pivo i napitki, 2011, no. 3, pp. 50-52. (In Russ.)
4. Sauer D.B., ed. Biochemical, functional and nutritive changes. In: Storage of Cereal Grains and Their Products. American Association of Cereal Chemists. St. Paul, Minnesota, 1992, pp. 84-90.
5. Pickett A.A. A review of seed dormancy in self-sown wheat and barley. Plant Var. Seeds, 1989, no. 3, 131-146.
6. Woonton B.W., Jacobsen J.V., Sherkat F., Stuart I.M. Changes in germination and malting quality during storage of barley. J. Inst. Brew, 2005, 111 (1), pp. 33-41.
7. Woonton B.W., Jacobsen J. V., Sherkat F., Stuart I. M. The effect of post-harvest storage period on barley germination, malt quality and water uptake. Procceedings of the 10th Australian barley Technical Symposium. Canberra, Australia. 2003.
8. Woonton B.W., Sherkat F., Maharjan P. The Influence of barley storage on respiration and glucose-6-phosphate dehydrogenase during malting. J. Inst. Brew, 2005, 111(4), pp. 388-395.
9. GOST 28672-90. Barley. Requirements when purchases and deliveries. (In Russ.)
10. GOST 19092-92. Buckwheat. Requirements when purchases and deliveries. (In Russ.)
11. Meledina T.V. Syr'e i vspomogatel'nye materialy v pivovarenii [Raw and auxiliary materials in brewing]. St. Petersburg, Professiya Publ., 2003. 304 p.
12. Francakova H., Liskova M., Bojanska T., Marecek J.J. Germination index as an indicator of malting potential. Czech J. Food Sci., 2012, 30 (4), pp. 377-384.
13. Gluten-free cereal products and beverages. Edited by E.Arendt, F. D.Bello. Amsterdam [etc.], Academic Press, 2008. 445 p.
14. Trotsenko A.S. et al. [Technology features of fresh sprouting buckwheat malt]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 4, pp. 10-13. (In Russ.)
15. Wijngaard H.H., Ulmer H.M., Neumann M., Arendt E.K. The effect of steeping time on the final malt quality of buckwheat. J. Inst. Brew., 2005, 111, p. 275-281.
16. Trotsenko A.S., Tanashkina T.V., Korchagin V.P., Klykov A.G. [Problems and prospects for the use of buckwheat in food biotechnology]. Vestnik TGEU, 2010, no. 2, pp. 104-116. (In Russ.)
17. GOST 10968-88. Grain. Methods for determination of germination energy and germination capacity. (In Russ.)
18. GOST 5060-89. Brewing barley. Technical conditions. (In Russ.)
19. European Brewery Convention, Analytica-EBC. Fachverlag Hans Carl. Nurnberg, 1998.
20. Riis P., Bang-Olsen K., Germination profile - a new term in barley analysis. Proceedings of the European Brewery Convention Lisbon. IRL Press, Oxford, 1991, pp. 100-108.
Authors
Semenyuta Anna Andreevna, Graduate Student
Tanashkina Tatyana Vladimirovna, Candidate of Biological Science
Far Eastern Federal University. School of Biomedical
8, Sukhanova St., Vladivostok, Primorsky Krai, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.
Klykov Alexey Grigoryevich, Doctor of Biological Science
Primorsky Agricultural Research Institute
30, Timiryazevsky, Ussuriysky District, Primorsky Krai, 690500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Orlovskaya T.V., Kalashnova T.V., Belyaeva I.A.The Study of Carbohydrate Eastern Sesame Seeds

P. 20-23 Key words
eastern sesame, polysaccharides, seeds, carbohydrates.

Abstract
Studied carbohydrates of eastern sesame seeds - a valuable food and medicinal plants. Gravimetric method high-lighted fraction of carbohydrates: alcohol-soluble sugar, soluble, acid and alkali. By GLC method studied monomer composition, the results of which we can conclude about the dominance of certain factions in the composition of monosaccharides: glucose - soluble in cold water and acidic fractions, galactose and arabinose - alkaline, rhamnose, glucose, mannose, glucose and arabinose - soluble in hot water. IR spectroscopy revealed the presence of uronic acids. Defined physico-chemical characteristics of pectins. The high content of free carboxyl groups of pectin extracted from eastern sesame seeds, resulting in the ability of pectin to bind in the digestive tract heavy metal ions, followed by the formation of insoluble complexes (pectinate, pectates), therefore this figure can serve as a basis for the use of pectin as enterosorbents. Learned pectins are acidic, which eliminates irritating effect on the gastric mucosa when administered orally. Pectin is a low esterificated. Calculated galacturonic acid content. The results obtained information about the chemical composition in general, and offer the prospect for complex processing of eastern sesame seeds.

References
1. Orlovskaya T.V., Gavrilin M.V., Chelombit'ko V.A. Novyi vzglyad na pishchevye rasteniya, kak perspektivnye istochniki lekarstvennykh sredstv [A new look at food plants as promising sources of medicines]. Pyatigorsk, RIA "KMV" Publ., 2011. 240 p.
2. Pharmacopoeia of the USA: USP 29; National Formulary: NF 24, in 2 vol. Transl. from English. Moscow, GEOTAR Media Publ., 2009. Vol. 2, pp. 2233-2236; 2929-2933; 3241-3242. (In Russ.)
3. European Pharmacopoeia, 6th edition, 2008 [Electronic resource]. Available at: http://www.edgm.eu. (Title from the screen).
4. Martinchik A.A. [Nutritional value of sesame seeds]. Voprosy pitaniya, 2011, vol. 80, no. 3, pp. 41-43. (In Russ.)
5. Popova N.V., Litvinenko V.I. Lekarstvennye rasteniya mirovoi flory [Medicinal plants of the world's flora]. Khar'kov, SPDFL Mosyakin V.N. Publ., 2008. 510 p.
6. Orlovskaya T.V. et al. [Investigation of bioactive peptides from some plant species]. Khimiya prirodnykh soedinenii, 2010, no. 2, pp. 276-277. (In Russ.)
7. Krishtanova N.A. [Prospects for the use of plant polysaccharides as therapeutic and preventive agents]. Vestnik VGU. Ser.: Khimiya, Biologiya, Farmatsiya, 2005, no. 1, pp. 212-221. (In Russ.)
8. Ovchinnikova S.Ya., Orlovskaya T.V., Malikova M.Kh. [The study of carbohydrates Levisticum officinale]. Khimiya prirodnykh soedinenii, 2013, no. 5, p. 788. (In Russ.)
9. Erkulov Z.E., Malikova M.Kh., Rakhmanberdyeva R.K. [Carbohydrates of aboveground parts of the plant Ferula kuhistanica and F. tenuisecta]. Khimiya prirodnykh soedinenii, 2011, no. 2, pp. 169-171. (In Russ.)
10. State pharmacopoeia of the Russian Federation, 12th ed. Moscow, Scientific Center for Expertise of Medical Application Products, 2010, Part 2. 678 p. (In Russ.)
Authors
Orlovskaya Tatyana Vladislavovna, Doctor of Pharmaceutical Science
Kalashnova Tatyana Vasilyevna, Candidate of Technical Science
Belyaeva Irina Alexandrovna
North-Caucasus Federal University (branch)
56, 40 Let Oktyabrya, Pyatigorsk, Stavropol Krai, 357500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ivanov S.V., Shiyan P.L., Mudrak T.Ye., Koval'chuk S.S.Saving Technologies to Prepare Raw Starch Digestion

P. 24-28 Key words
kneading, mature mash, organic impurities, thermotolerant and osmophilic yeasts, draff filtrate.

Abstract
Researched the effect of various types of raw grain and dry matter concentration of the wort on the biochemical composition of afterdistillers draff and the impact of the filtrate draff on the technological characteristics of the mature span. Proved that with increasing concentration of solids of corn mash with 16 to 24% of their concentration increases on the average vinasse on 40%, and the alcohol content of 3.2% span. Also found that the presence in the filtrate draff wide range of amino acids increases the physiological activity of the yeast and alcohol intensifies the biosynthesis of ethanol. Found that replacement of 50% of the process water filtrate vinasse preparation stage of grain mixtures in an amount not impair the hydrolysis of starch and provides output standard alcohol enables to significantly reduce consumption of artesian water for technological purposes, to reduce the amount of industrial wastes 40-70%. All this makes for a significant reduction in price of the process of obtaining a dry food from vinasse. Analysis of the organic impurities in the mash showed that the preparation of wort using the filtrate vinasse reduces total synthesis of organic impurities by 1.4 times by increasing the concentration of alcohol in mash average of 1.1%. Reducing the concentration of organic impurities in alcohol span distillates can reduce energy consumption for their isolation and concentration in the process of span-rectification, positively affects the quality of marketable alcohol, and in the production of bioethanol - increases the duration of molecular sieves.

References
1. Shiyan P.L., Sosnits'kii V.V., Oliniichuk S.T. Innovatsiini tekhnologii. spirtovoi. promislovosti. Teoriya i praktika [Innovative technologies of alcohol industry. Theory and practice]. Kiev, "Askaniya" Publ., 2009. 424 p. (In Ukrain.)
2. Levandovs'kii L.V., Mikhailiv A.P., Oliinichuk S.T. [Ecologization of alcohol production from grain]. Naukovi pratsi NUKhT, 2005, no. 16. (In Ukrain.)
3. Kaishev A.Sh., Kaisheva N.Sh., Chelombit'ko V.A., Vasilenko Yu.K. [Distillery grain stillage - a promising source of biologically active substances]. Proizvodstvo spirta i likerovodochnykh izdelii. 2011, no. 2, p. 30. (In Russ.)
4. Rimareva L.V. Teoreticheskie i prakticheskie osnovy biotekhnologii drozhzhei [Theoretical and practical bases of yeasts biotechnology]. Moscow, DeLi print, 2010. 252 p.
5. Ivanov S.V., Shiyan P.L., Mudrak T.O., Oliniichuk S.T. et al. Osmofil'nii shtam drizhdzhiv Saccharomyces cerevisiae DO-11 dlya mikrobiologichnogo sintezu etilovogo spirtu z krokhma-levmisnoi. sirovini [Osmophilic yeast strain Saccharomyces cerevisiae - D-11 for microbiological synthesis of ethanol from starch raw materials]. Patent № 7245 Ukraine MPK SP № 15/00. № u 2011 14490, 10.08.2012. (In Ukrain.)
Authors
Ivanov Sergey Vitalyevich, Doctor of Chemical Science
Shiyan Petr Leonidovich, Doctor of Technical Science
Mudrak Tatyana Yemelyanovna, Candidate of Technical Science
Koval'chuk Svetlana Stepanovna
National University of Food Technologies
68, Vladimirskaya St., Kiev, Ukrain, 01601, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bezryadnova A.S., Bespalova O.V., Myasnikova E.N., Sokolov A.Yu.Scientific and Practical Aspects in the Study of the Quality of Meat Raw with the Intensification of Animal Production

P. 28-33 Key words
amino acid composition of semi-finished products of meat, meat products, meat raw materials, semi-finished products of broiler chickens.

Abstract
Describes the tasks of the state policy of the Russian Federation in the field of healthy nutrition for the period up to 2020 and the Development Strategy of the food processing industry of the Russian Federation for the period up to 2020. Some aspects of quality meat raw material, associated with the intensification of cultivation technology of farm animals with the use of drugs that form muscle mass, improve the digestibility of feed stimulating growth, raising twins. Revealed variability of quality indicators and functional and technological properties of semi-finished products of domestic of meat raw, it is proposed to strengthen the control of protein quality. The examples of technological innovation in the production of semi-finished meat and poultry on the basis of a combination with natural botanicals. Analyzed the product range of manufactured meat using natural herbal ingredients that enrich the meat with biologically active substances and making dietary fiber in the diet. Insufficiency of a range of natural and semi-finished meat and cereal designated scientific and practical significance of technological developments in this area.

References
1. Order of the Government of the Russian Federation of 25 October 2010 № 1873-p "On the principles of state policy of the Russian Federation in the field of healthy nutrition of the population for the period up to 2020". (In Russ.)
2. Order of the Government of the Russian Federation of April 17, 2012 № 559-p "Strategy of development of food processing industry of the Russian Federation for the period up to 2020". (In Russ.)
3. Paramonova Yu. "Miratorg" zapuskaet vosstanovlennyi posle pozhara kaliningradskii zavod v kontse maya ["Miratorg" starts rebuilt after a fire Kaliningrad plant in late May]. Available at: http://nw.ria.ru.
4. Tsirul'nichenko L.A. [Possibility of providing consumer properties of products of processing poultry meat in the conditions of information uncertainty of raw material quality]. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya "Ekonomika i menedzhment" // Vestnik of the South Ural State University. Ser. "Ekonomika i menedzhment", issue 1, no. 8, 2014, pp. 180-184. (In Russ.)
5. Bespalova O.V., Shubina Yu.A. [Segment of leafy vegetables in the food market]. Tovaroved prodovol'stvennykh tovarov, 2014, no. 8, pp. 41-45. (In Russ.)
Authors
Bezryadnova Alla Stepanovna, Candidate of Technical Science
Bespalova Olga Vladimirovna, Candidate of Technical Science
Myasnikova Yelena Nikolaevna, Candidate of Technical Science
Sokolov Alexandr Yuryevich, Candidate of Technical Science
Russian Econonic University of named after G.V.Plekhanov
36, Stremyanny Pereulok, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it.



Mosolova N.I., Nelepov Yu.N., Karpenko Ye.V., Kaydulina A.A.Influence of New Feed Additives on the Nutrient Composition and Ecological Safety of Beef

P. 34-38 Key words
safety, protein, moisture, eye muscle, fat, iodine, quality.

Abstract
The purpose of research - assessment of the impact of feed additives "Tyksulfur" and "CBD Yodum" on the quality and safety of beef. During the following tasks: to assess the quality indicators and environmental safety of beef; set the iodine content in meat and internal organs; assess the impact of heat treatment on the loss of iodine in meat and its products. The studies revealed that the so-lids contained more secondary carcasses steers pulp sample I and II in the experimental groups compared with control analogues of 1.06 (P> 0.99) and 1.8% (P> 0.99), protein - 0.67 and 1.38% (P> 0.99) and fat - by 0.41 and 0.44%, respectively, similar pattern is set, and the chemical composition of eye muscle test bulls. As a result, the energy value of 1 kg of eye muscle steers I and II of the experimental group was higher compared with the control group at 8.03 and 15.26%, respectively. Also, according to a study of the amino acid composition of meat found advantage in the experimental groups. The middle sample meat steers I and II experimental groups compared with control minus tryptophan contained 4.35% (P> 0.999) and 10.16% (P> 0.999) in the eye muscle - 3.02% (P> 0.95) and 4.98% (P> 0.95) respectively. De-fined functional and technological characteristics of meat eye muscle of test bulls. When included in the diets of steers new feed additives in meat content of toxic substances decreased, and the iodine content increased, de-creased its loss during heat treatment.

References
1. Altukhov A.T. [Current state and prospects of ensure food security of the Russian Federation]. Niva Povolzh'ya, 2011, no. 4, pp. 4-9. (In Russ.)
2. Lisitsyn A.B., Neburchilova N.F., Petrunina I.V., Volynskaya I.P., T.A.Marinina T.A. [Prospects of development of the meat industry until 2020]. Vse o myase, 2011, no. 6, pp. 22-25. (In Russ.)
3. Lisitsyn A.B., Chernukha I.M., Gorbunova N.A. [Scientific provision of innovative technologies in the production of healthy food]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 10, pp. 8-14. (In Russ.)
4. Gorlov I.F. et al. Sovremennye resursosberegayushchie tekhnologii proizvodstva konkurentnosposobnoi govyadiny [Modern resource-saving technologies of production of the competitive beef]. Volgograd, 2008. 246 p.
5. Gorlov I.F., Slozhenkina M.I., Giro A.V. [Effective use of new organic additives in livestock rations]. Myasnaya industriya, 2010, no. 10, pp. 58-61. (In Russ.)
6. Gorlov I.F., Shalimova O.A. [Food security in ensuring food quality: state and ways of stabilization]. Vestnik Orlovskogo gosudarstvennogo agrarnogo universiteta // Vestnik Orel-GAU, 2009, vol. 17, no. 2, pp. 48-53. (In Russ.)
7. Gorlov I.F., ed. Razrabotka i shirokaya realizatsiya sovremennykh tekhnologii proizvodstva, pererabotki i sozdaniya otechestvennoi konkurentosposobnosti produktsii zhivotnovodstva [Development and broad realization of modern technologies of production, processing and creation of the national competitiveness of livestock products]. Ministry of Agriculture of the Russian Federation, Russian Academy of Agricultural Sciences. Volgograd, 2009. 62 p.
8. Bitiev P.M., Beroev B.I. [Environmental impact of production and consumption wastes of the North Ossetia-Alania]. Studencheskaya nauka - ekologii Rossii: materialy III Severo-Kavkazskoi regional'noi konferentsii [Students' science - ecology of Russia: Proc. the 3rd North Caucasian Regional conf.]. Vladikavkaz, 2003, pp. 15-19. (In Russ.)
9. Krasnoshchekova T.A., Uvarov S.A., Plavinskii S.Yu. [Environmental assessment of mineral composition of cattle meat products in the Amur region]. Dal'nevostochnyi agrarnyi vestnik, 2008, no. 2 (6), pp. 85-87. (In Russ.)
10. Kaidulina A.A., I.N.Pen'kova. Myasnaya produktivnost' i ekologicheskaya bezopasnost' krupnogo rogatogo skota pri promyshlennom otkorme. Izvestiya Nizhnevolzhskogo agrouniversitetskogo kompleksa: Nauka i vysshee professional'noe obrazovanie // Izvestia of the Lower Volga agrouniversity complex: Science and higher vocational education, 2011, no. 2, pp. 117-123. (In Russ.)
11. Sizenko E.I. [Scientific provision of processing animal feed and food production of high quality]. Dostizheniya nauki i tekhniki APK, 2007, no. 10, pp. 33-37. (In Russ.)
Authors
Mosolova Natalya Ivanovna, Doctor of Biological Science
Nelepov Yuriy Nikolaevich, Doctor of Technical Science
Karpenko Yekaterina Vladimirovna, Candidate of Biological Science
Kaydulina Ayzhan Andreevna, Candidate of Agricultural Science
Povolzhsky Scientific Research Institute of Production and Processing of Meat and Dairy Products
6, Marshala Rokossovskogo St., Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kupin G.A., Lisovoy V.V., Tamazova S.Y., Kazimirova M.A.Technological and Functional Properties of Polysaccharide-Protein-Mineral Supplement from Artichoke

P. 38-40 Key words
polysaccharide-protein-mineral supplement, technological and multifunctional properties, Jerusalem artichoke, chemical composition.

Abstract
Has been studied the chemical composition, defined organoleptic and physico-chemical parameters of polysacharide-protein-mineral supplements from spew of Jerusalem artichoke. Explore their most popular technological properties as compared to a food additive "Jerusalem artichoke powder" from Jerusalem artichoke tubers. From the data obtained it follows that the water absorption and water retention polysaccharide-protein-mineral supplement is significantly higher than additive "Jerusalem Artichoke Powder" in connection with the fact that the polysaccharide-protein-mineral supplement contains 1.5 times more protein and by 4.4 times of dietary fiber, as compared with additive "Jerusalem Artichoke Powder". It is also found that with increasing temperature the water absorption capacity and water retention polysaccharide-protein-mineral supplement increases, ie these properties exhibit supplements investigated in the temperature range from 25 to 75 °C. It should be noted that in the "Additive - 2.5% aqueous NaCl" water-absorbent and water retention capacity is somewhat lower than in the "Additive - water".

References
1. Shazzo R.I. et al. Topinambur: biologiya, agrotekhnika vyrashchivaniya, mesto v ekosisteme, tekhnologii pererabotki (vchera, segodnya, zavtra) [Jerusalem artichoke: biology, agricultural cultivation, the place in the ecosystem, processing technology (yesterday, today and tomorrow)]. Krasnodar, ID "Yug", 2013.
2. Technical Regulations of the Customs Union TR CU 021/2011 "On food safety". Approved Commission Decision of the Customs Union from December 9, 2011, № 880. (In Russ.)
3. Tuguz I.M. et al. [Study of quality and technologically functional properties of BAA from Jerusalem artichoke tubers]. Novye tekhnologii [New technologies], issue 2. Maikop, MGTU Publ., 2012, pp. 54-57. (In Russ.)
Authors
Kupin Grigoriy Anatolyevich, Candidate of Technical Science
Lisovoy Vyacheslav Vitalyevich, Candidate of Technical Science
Tamazova Syusanna Yunusovna, Graduate Student
Kazimirova Mariya Alexeevna, Graduate Student
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.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Gadzhieva A.M., Kas'yanov G.I., Vazhenin E.I., Kvasenkov O.I.The Use of Electromagnetic Processing Tomatoes to In-crease Their Commercial Quality

P. 41-45 Key words
processing, commercial quality, tomatoes, electromagnetic field, effective modes.

Abstract
In this paper the authors developed a technique of selecting the most effective modes of processing tomatoes variety Podarochny by electromagnetic field to improve their commercial quality. The technique is based on studies of Russian and foreign scientists studying the effects of electromagnetic fields on biological objects. Describes selected using this method the most effective modes of electromagnetic treatment for tomatoes, the results of the application of these regimes in practice. Offered better equipment and reagents for processing tomatoes electromagnetic field in the extremely low frequency range. Concluded that the effectiveness of these modes to handle different varieties of tomatoes.

References
1. Vazhenin E.I., Kas'yanov G.I., Grachev A.V. [Prospects of using in the food industry technologies with application of electromagnetic fields extremely low frequency]. Politematicheskii setevoi elektronnyi nauchnyi zhurnal KubSAU. 2013, no. 85 (01), pp. 140-153. (In Russ.)
2. Kas'yanov G.I. et al. [Features of using electromagnetic field extremely low frequency for storage of agricultural products]. Journal of Electromagnetic Analysis and Applications, 2013, no. 55038, pp. 236-241. (In Russ.)
3. Vazhenin E.I., Kas'yanov G.I., Gadzhieva A.M. [Influence of processing electromagnetic field extremely low frequency on preservation and indicators of quality tomatoes quality]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2013, no. 1, pp. 81-82. (In Russ.)
Authors
Gadzhieva Aida Medzhidovna, Candidate of Chemical Science
Dagestan State Technical University
70, Prospekt I. Shamilya, Makhachkala, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kas'yanov Gennadiy Ivanovich, Doctor of Technical Science
Vazhenin E.I., 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.
Kvasenkov Oleg Ivanovich, Candidate of Technical Science
Research Institute of Technology canning
Vidnoe city, Moscow region, This email address is being protected from spambots. You need JavaScript enabled to view it.



CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS

Gur'yeva K.B., Sumelidi Yu.O., Sidorenko Yu.Il., Beletskiy S.L.Method of accelerated testing shelf life of buckwheat

P. 46-50 Key words
fatty acid composition, the acid number of fat, buckwheat, organoleptic properties, shelf life, accelerated aging.

Abstract
Describes the methodology of accelerated aging (Accelerated Shelf-Life Test - ASLT) buckwheat-based analysis of the dynamics of critical quality indicators (CQI), which causes its deterioration. As critical indicators of the quality of the indices acid number of fat, organoleptic evaluation and the main content of saturated and unsaturated fatty acids. The results of studying the influence of temperature on the rate of change of the detected CQI buckwheat during storage. The data on the change in the organoleptic, physico-chemical characteristics of buckwheat, including changes to its fatty acid composition. The dependence of organoleptic evaluation of buckwheat from the acid number of fat. Proposed as the main indicator for assessing the value of buckwheat to use indicators "Acid number of fat" and "Stearic acid". On the basis of the developed computer program calculated the shelf life of buckwheat depending on the temperature it is stored. The proposed method allows to predict the storage time of each individual production batch of buckwheat, and calculate the residual term of its validity at any time of storage.

References
1. Stella R. shelf life of food products. Calculations and tests. - M .: Profession, 2008. - 479 pp.
2. Guriev, KB Research of quality cereals during long-term storage / K.B.Gureva [et al.] / Materials touch. Scient. Conf. "Technology of cereals yesterday, today and tomorrow." - M.: MGUPP, 2007. - P. 19-25.
3. Guriev, KB Investigation of the effect of packaging materials on the quality of cereals in storage / K.B.Gureva, E.V.Ivanova, G.N.Pankruhina // Collection of scientific laboring of the International Industrial Academy: Vol. VII/1; Ed. V.A.Butkovskogo. - M., 2009. - P. 175-191.
4. Sidorenko, YI Forecast periods of storage for sale or food items on the basis of experiments, The compensation-United at elevated temperatures / Yu.I.Sidorenko, K.B.Gureva, S.V.Shterman, S.V.Zverev // Storage and processing of agricultural raw materials. - 2013. - № 3. - Р. 27-32; № 4. - P. 30-32.
5. Shterman, SV The generalized method of forecasting the occurrence of the long-term storage of food / S.V.Shterman [et al.] // Food Industry. - 2014. - № 5. - Р. 24-28.
6. GOST R 55290-2012 Buckwheat Specifications.
7. Priezzheva, LG Method of determining the rules svezhesminute and date bread on the acid number of fat / L.G.Priezzheva // Bakery. - 2012. - № 1. - S. 50-53.
8. MUK 4.2.1847-04 Sanitary evaluation study shelf life and storage conditions of food.
Authors
Gur'yeva Kseniya Borisovna, Candidate of Technical Science
Sumelidi Yuliya Olegovna, Graduate Student
Sidorenko Yuriy Il'ich, Doctor of Technical Science
Moscow State University of Food Production
11, Volokolamskoye Shosse, Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it.
Beletskiy Sergey Leonidovich, Candidate of Technical Science
Scientific-Research Institute for storing Rosrezerv
40, build. 1, Volochaevskaya Str., Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT

Bigler V.I., Sychev A.M., Yudaev V.F.Cavitation in Modernized Rotary Apparatus at Pressures Up to 2.5 MPa

P. 51-55 Key words
pulse cavitation, the intensification of the processes, cavitation pressure, modernization, the volumetric flow rate of liquid.

Abstract
Operational experience of rotary machine with flux modulation (RAMP) showed that from an energy point of view, the study unit is an efficient converter of energy into the energy of a moving fluid pressure pulse modulator apparatus. Objective studies - determining acoustic parameters in the cavitation area RAMP chamber audio feed at pressures up to 2.6 MPa and a volumetric flow rate of water to 26.6 m3/hr. Second important task was to assess the quality of the build, the overall health of the de-vice and its individual nodes (nodes bearings and seals). The authors conducted and analyzed the results of acoustic and cavitation research rotary unit improved structure for dispersion and homogenization of food emulsions and suspensions. Experimentally established the presence of such a apparatus developed pulsed acoustic cavitation in the static pressure of the fluid in the device up to 2.5 MPa. Test the upgraded RAMP showed that the improved seal assembly bearings can operate at a specified water pressure at the inlet of the machine. Fluid leakage during testing hadn't been identified.

References
1. Bigler V.I., Yudaev V.F. [Nestatsionarnoe istechenie real'noi zhidkosti cherez otverstiya gidrodinamicheskoi sireny]. Akusticheskii zhurnal, 1978, vol. 24, no. 2, pp. 289-291. (In Russ.)
2. Balabyshko A.M., Zimin A.I., Ruzhitskii V.P. Gidromekhanicheskoe dispergirovanie [Hydromechanical dispersion]. Moscow, Nauka Publ., 1998. 331 p.
3. Bigler V.I., Lavrenchik V.N., Yudaev V.F. [Excitation of cavitation in devices such as hydrodynamic sirens]. Akusticheskii zhurnal, 1978, vol. 24, no.1, pp. 34-39. (In Russ.)
4. Yudaev V.F. et al. [On the question of cavitation in devices such as hydrodynamic sirens, working without a feed pump]. Sovershenstvovanie konstruktsii mashin i metodov obrabotki detalei. Sbornik nauchnykh trudov № 244 [Perfection of designs of machines and parts processing methods. Coll. of scientific works no. 244]. Chelyabinsk, ChPI Publ., 1980, pp. 121-125. (In Russ.)
5. Yudaev V.F., Zvezdin A.K. [Impulse cavitation in rotary machines with deep modulation of flow and its influence on technological processes]. Teoreticheskie osnovy khimicheskoi tekhnologii, 1982, vol.16, no. 4, pp. 570-571. (In Russ.)
6. Yudaev V.F., Zvezdin A.K., Zimin A.I. [Impulse cavitation at high temperatures]. Vsesoyuznaya konferentsiya "Teplofizika i gidrogazodinamika protsessov kipeniya i kondensatsii". Tezisy dokladov. - T.1. Puzyr'kovoe, perekhodnoe i plenochnoe kipenie. Krizisnye yavleniya [All-Union conf. "Thermal physics and hydraulic gas dynamics of process of boiling and condensation." Abstracts: Vol.1. Nucleate, transition and film boiling. The crisis phenomena]. Riga, RPI Publ., 1982, pp. 51-52. (In Russ.)
7. Yudaev V.F. [About acoustic cavitation in hydrodynamic sirens]. Akustika i ul'trazvukovaya tekhnika [Acoustic and ultrasonic technique]. Kiev, Tekhnika, issue 18, 1983, pp. 13-18. (In Russ.)
8. Bigler V.I., Yudaev V.F. [Impulse acoustic cavitation in devices such as hydrodynamic siren]. Akusticheskii zhurnal, 1989, vol. 35, no. 3, pp. 409-412. (In Russ.)
9. Yudaev V.F. [Hydromechanical processes in rotary machines with the modulation of the flow cross section of processed environment]. Teoreticheskie osnovy khimicheskoi tekhnologii, 1994, vol. 28, no. 6, pp. 581-590. (In Russ.)
10. Yudaev V.F. [The criterion of the boundaries between cavitation and boiling processes]. Teoreticheskie osnovy khimicheskoi tekhnologii, 2002, vol. 36, no. 6, pp. 599-603. (In Russ.)
11. Chervyakov V.M., Yudaev V.F. [Cavitation phenomena in the gas liquid mixture]. Problemy mashinostroeniya i avtomatizatsii, 2004, no. 4, pp. 73-77. (In Russ.)
12. Chervyakov V.M., Yudaev V.F. Gidrodinamicheskie i kavitatsionnye yavleniya v rotornykh apparatakh [Hydrodynamic and cavitation phenomena in rotary machines]. Moscow, Mashinostroenie Publ., 2007. 128 p.
13. Yudaev V.F. Fiziko-khimicheskie osnovy intensifikatsii tekhnologicheskikh protsessov [Physico-chemical bases of intensification of technological processes]. Moscow, Pero Publ., 2013. 243 p.
14. Vysotskii V.I., Adamenko S.V., Vysotskii M.V. [Formation of correlated states and increase of barrier transparency at low energy particles in the non-stationary systems with damping and fluctuations]. Zhurnal eksperimental'noi i teoreticheskoi fiziki, 2012, vol. 142, issue 4 (10), pp. 627-643. (In Russ.)
15. Yudaev V.F. [On the synthesis of light nuclei in acoustic active environment]. Vtoraya Vserossiiskaya molodezhnaya nauchnaya konferentsiya po fundamental'nym problemam radiokhimii i atomnoi energetiki, 12-14 noyabrya 2002 g. Tezisy dokladov [The 2nd All-Russian youth conf. on fundamental problems of radiochemistry and nuclear energy, 12-14 November 2002. Abstracts]. Nizhnii Novgorod, 2002, pp. 98-99.(In Russ.)
Authors
Bigler Vilgelm Ivanovich, Candidate of Technical Science
National Research South Ural State University (branch)
16, Turgeneva St., Zlatoust, Chelyabinsk Region, 456209, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sychev Andrey Mikhaylovich, Graduate Student
Yudaev Vasiliy Fyodorovich, Doctor 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.