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Rambler's Top100

Storage and processing of farm products №3/2015

URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROINDUSTRIAL COMPLEX

Asatryan N. S., Philimonova N. V., Presnyakova O. P.Ways to Enhance the Competitive Advantages of the Food Industry

P. 5-7 Key words
economic feasibility; enterprise; competition; competitive advantage; efficiency.

Abstract
Today, every company faces the problem of import substitution. It is important to note, that previously used imported raw materials at the enterprises of supplied to the domestic market products do not always conform to the accepted standards of quality. Russian companies need to reconsider the concept of competitiveness, including product quality. Assessment of the degree of competitiveness, i. e. identifying the nature of the enterprise competitive advantage compared with other companies, is primarily in the choice of base objects for comparison, in other words, in the choice of the company - the industry leader. Further, companies are being determined to satisfy the needs of consumers and to be approximately at the same condition of the life cycle. Carried out, according to certain criteria of competitiveness, assessment identifies the objective results of the analysis. This article shows that for the perspective development of enterprises there is a need to implement a system of organizational and socio-economic factors. The proposed research directions of strengthening the competitive advantages will allow to continue the Government course of modernization andto fully provide the country with domestic high-quality food and the food industry to take on one of the leading positions in the world.

References
1. Kholt R. N. Osnovy finansovogo menedzhmenta [Fundamentals of financial management] Moscow, 2006.
2. Krotkov A. M., Eleneva Yu. Ya. [The competitiveness of enterprise: approaches to ensuring, criteria, evaluation methods]. Marketing v Rossii i za rubezhom, 2001, no. 6, pp. 59-68. (In Russ.)
3. Vesnin V. R. Prakticheskii menedzhment personala: posobie po kadrovoi rabote [Practical management of personnel: a guide to cadre work]. Moscow, Yurist Publ., 2007.
4. Vilyunas V. K. Psikhologicheskie mekhanizmy motivatsii cheloveka [Psychological mechanisms of human motivation]. Moscow, MSU Publ., 2003.
5. Milgrom P. L. Ekonomika, organizatsiya i menedzhment [Economics, organization and management]. Vol. 2. Moscow, UNITI Publ., 2004.
6. Ansoff I. Strategicheskoe upravlenie [Strategic management]. Moscow, 2006.
7. Belyaevskii I. K. Marketingovye issledovaniya: informatsiya, analiz, prognoz [Marketing researches: information, analysis, forecast]. Moscow, Finansy i statistika Publ., 2008.
Authors
Asatryan Natalia Sergeevna, Candidate of Economic Science
Philimonova Natalia Vladimirivna
Moscow State University of Food Production
11, Volokolamskoye shosse, Moscow, 125080, Russia, 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 Panfilova st, bldg 3, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS

Liapuntsova E. V., Gerasimov A. N.Organizational and Economic Aspects of Reducing Energy Intensity of the National Industry

P. 8-11 Key words
gross value added; gross domestic product; energy intensity; energy engineering; energy clusters; energy efficiency.

Abstract
In article it is shown that in modern conditions the factor of increase of an energy efficiency of productions has become a key factor of upgrade of domestic economy in general, and the domestic industry in particular. This factor possesses the high potential of the solution of the designated task. It is, on the one hand, confirmed by considerable lagging of domestic economy on energy efficiency level as from the countries with prevalence in structure of economy of the sphere of non-material production, and from the countries in which structure of economy the sphere of production of goods prevails. On the other hand, the drawn conclusion is confirmed by high rates of decrease in power consumption of domestic economy that specifies existence of objective possibility of this scenario. It is shown that the private business is unable to fully evaluate the effects of specific technologies and translate them into the plane of the commercial benefits. Therefore, there are high risks of equity investment, which does not want to take on by private business. It is offered to create the power engineering directed on forming of complex products on increase of an energy efficiency of specific productions and to create power service clusters. In this paper the authors presents a comparison of the leading countries in terms of GDP in 2013, according to the energy intensity of GDP, calculated the dynamics of change in energy intensity of GDP in the period from 2000 to 2013 in the countries-leaders of GDP in 2013, determined the ratio of the energy intensity of Russia's GDP to the GDP energy intensity of the leading countries in terms of GDP in 2013, the calculated energy intensity of gross value added produced by sectors of the Russian economy.

References
1. Edelev D. A., Tatuev A.A. [The functional role of industry in the development of the national economy]. Sovremennaya nauchnaya mysl', 2013, no. 6, pp. 129-137. (In Russ.)
2. IMF: Gross domestic product. IMF: Data and Statistics. Available at: http://www.imf.org/.
3. The intensity of energy use per unit of GDP at constant purchasing power parity (PPP). Statistical Yearbook of World Energy 2014. Available at: https://yearbook.enerdata.ru/energy-intensity-GDP-by-region.html#energy-intensity-GDP-by-region. html. (In Russ.)
4. National accounts. Federal State Statistics Service. Available at: http://www.gks.ru/free_doc/new_site/vvp/tab11b.xls. (In Russ.)
5. Industrial production. Federal State Statistics Service. Available at: http://www.gks.ru/free_doc/new_site/business/prom/en_balans. (In Russ.)
6. Kolbina L. [Smoke into the house]. Ekspert Ural, 2014, no. 37 (614). Available at: http://expert.ru/ural/2014/37/dyim-v-dom/.
Authors
Liapuntsova Elena Viacheslavovna, Doctor of Economic Science, Professor;
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Gerasimov Alexey Nikolaevich, Doctor of Economic Science;
Stavropol State Agrarian University,
12 Zootechnicheskiy Per., Stavropol, 355017, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Kidiraliev N. A., Alimbekov K. A.Establishment of Cooking Time Some Varieties of Beans

P. 12-14 Key words
boiling; beans; cooking times; hardness.

Abstract
Beans are high of protein and carbohydrates, as well as a high content of vitamins, minerals and other nutrients that will improve the processes occurring in the human body. To nutritional and useful substances are not consumed in the cooking process, it is necessary to know the thermal treatment regimes of this useful product. Before you cook the beans, you first need to soak it. Presoaking promotes rapid preparation and preservation of form beans. Cooking beans is a hydrothermal process in which the combined simultaneous action of heat and water, and refers to a group of heat exchange processes of food production. The authors studied the changes in the consistency of some varieties of beans in their cooking, cooking mode is set, the coefficients of beans cooking property.

References
1. Erashova L. D., Pavlova G. N., Kashkarova K. K. [Food-based cereal beans]. Pishchevaya promyshlennost', 2010, no. 2, pp. 48-49. (In Russ.)
2. Alymkulov B. B. Vodnyi rezhim fasoli obyknovennoi [Water regime of common bean]. Bishkek, Kut-Ber Publ., 2010. 146 p.
3. Barrett Marilyn L, Udani Jay K. A proprietary alpha-amylase inhibitor from white bean (Phaseolus vulgaris). A review of clinical studies on weight loss and glycemic control, Nutrition Journal, 2011.
4. Deidiev A. U., Kydyraliev N. A., Omuraliev R. S. [Using beans for food, fodder and technical purposes]. Materialy mezhdunarodnoi nauchno-prakticheskoi konferentsii "Aktual'nye voprosy obrazovaniya i nauki v oblasti ekonomiki, tekhnologii i informatsionnykh sistem v XXI veke". Almaty, 30-31 marta 2006 g. [Proc. of the Intern. scientific-practical conference "Actual problems of education and science in the fields of economy, technology and information systems in the 21st century", Almaty, March 30-31, 2006], pp. 28-32. (In Russ.)
5. Research of production and exports of beans in Talas region. Japan International Cooperation Agency (JICA), in cooperation with the Public Foundation "The peace center" (OFMTS). Bishkek, Altyn print, 2010. 71 p.
Authors
Kidiraliev Nurudin Abdinazarivich, Candidate of Technical Science
Kyrgyzstan-Turkey Manas University
56 Mira Avenue, Bishkek, 720042, Kyrgyz Republic, This email address is being protected from spambots. You need JavaScript enabled to view it.
Alimbekov Keneshbek Asankozhoevich, Doctor of Technical Science, Professor
Kyrgyz Economic University named after M. Ryskulbekov
58 Togolok Moldo str., Bishkek, 720033, Kyrgyz Republic, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kajshev A. Sh., Kajsheva N. Sh., Smolenskaya G. V., Semyonova N. N.Prospects of Application the After Manufacture of Spirit Grain Bards in Manufacture of Some Food Stuffs

P. 15-18 Key words
biological value; after manufacture of spirit grain bards; meat crushed products; bakery.

Abstract
The opportunity of use of the dried up and crushed firm phase the after manufacture of spirit wheaten - from millet (1:1) bards (I) in technology of bakery and meat products is experimentally studied. It is established, that replacement of a flour on I in concentration up to 1?% at manufacturing bread in the method without yeast in the way promotes improvement external and flavoring characteristics and to preservation of technological parameters of bread (the specific volume, an output for oval breads has sent, porosity and an output for a square loaf) at a level of the control. At replacement of meat on I in concentration up to 10?% forcemeat gets the homogeneous structure raised in comparison with the control water-keeping and lipid-keeping ability that promotes manufacturing meat crushed products with optimum external and flavoring characteristics. Introduction I in structure of the test (up to 1?%) and a mincemeat (up to 10?%) is perspective for increase of biological value of food stuffs and is economically effective from the point of view of use of raw material.

References
1. Kaishev A. Sh., Kaisheva N. Sh. Nauchnye osnovy farmatsevticheskogo ispol'zovaniya syr'evykh resursov spirtovogo proizvodstva [Scientific bases of pharmaceutical using raw materials of alcohol production]. Volgograd, VolgSMU, 2013. 156 p.
2. Robertson E. [Food, nutrition and health in the Russian Federation]. Voprosy pitaniya, 2000, no. 3, pp. 38-42. (In Russ.)
3. Kaisheva N. Sh., Kaishev Sh. S., Kaishev A. Sh. Poslespirtovaya zernovaya barda. Farmakokhimicheskie i ekologicheskie aspekty pererabotki [Distillery grains wastes. Pharmacochemical and environmental aspects of recycling]. Saarbrucken, AV Akademikerverlag GmbH & Co. KG Alle Rechte vorbehalten, Palmarium Academic Publishing, 2012. 205 p.
4. Kaisheva N. Sh., Kaishev A. Sh. Sposob kompleksnogo polucheniya biologicheski aktivnykh veshchestv iz spirtovykh otkhodov [A method of complex producing biologically active substances from alcohol wastes]. Patent RF 2402242, MPK A23L 1/30.
5. Lur'e I. S., Skokan L. E., Tsitovich A. P. Tekhnokhimicheskii i mikrobiologicheskii kontrol' khlebopekarnogo proizvodstva [Technochemical and microbiological control of baking production]. Moscow, Kolos Publ., 2003. 416 p.
6. Zhuravskaya N. K., Alekhina L. T., Otryashenkova L. M. Issledovanie i kontrol' kachestva myasa i myasoproduktov [Research and quality control of meat and meat products]. Moscow, Agropromizdat, 1985. 296 p.
7. Markh A. T. Tekhnokhimicheskii kontrol' konservnogo proizvodstva [Technochemical control of canning]. Moscow, Agropromizdat, 1989. 304 p.
Authors
Kajshev Alexander Shalikovich, Candidate of Pharmaceutical Science
Inter-Regional Management Federal Service for Alcohol Market Regulation in the North-FD
3, bldg. 13, Lenina St., Essentuki, Stavropol Krai, 357500, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kajsheva Nelli Shalikovna, Doctor of Pharmaceutical Science, Professor
Smolenskaya Galina Vladimirovna;
Semyonova Natalya Nikolaevna
Pyatigorsk Medical and Pharmaceutical Institute (branch of Volgograd State Medical University)
11, Pr. Kalinina, Pyatigorsk, Stavropol Krai, 357532, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS?PRODUCTS

Makarova N. V., Valiulina D. Ph., Kustova I. A., Dmitrieva A. N., Bakharev V. V., Azarov O. I., Kuznetsov A. A.Comparative Assessment of Physical and Chemical Structure and Antioxidant Activity of Import and Local Pears

P. 19-23 Key words
antioxidant activity; pears; import; acid; local; sugar; dry matter; phenolics; flavonoids.

Abstract
In this article discusses the most commonly used methods of investigation of antioxidants. The objects of study were selected 14 grades of pears (Samarskaya krasavitca, Samaryanka, Krasa Zhiguley, Osenaya Krupnaya, Krasnoshekaya from Samara, Halyana, 11?24?44, Darenka, Volozhka, Marshal Zhukov, Lubimitsa Yakovleva, Dushechka, Skromnitsa, Samarskaya desertnaya), grown up in the territory of the Samara region, and as 3 grades of import pears (are presented to Komis Conference, Ya) on the maintenance of total of phenolic connections, antioxidant capacity with use of free radical DPPH (2,2?diphenyl-1?pikrilgidrazil), the total content of flavonoids, restoring force, the antioxidant activity in linoleic acid system, and as physical and chemical indicators (a mass fraction of reducing sugars, soluble solids, titratable acids). For the study was obtained hydroalcoholic extract (1:1) at 37 °C for 2 hours. A significant number of methods to assess the antioxidant activity of the compounds according to the method systematically recording parameters used to determine antioxidant activity, including quantitative. This study was financially supported by the Ministry of Education and Science of the Russian Federation within the basic part of the government task number 2014/199 FSBEI HPE "Samara State Technical University" code 974.

References
1. Sedov E. N. Selektsiya i sortiment yabloni dlya tsentral'nykh regionov Rossii [Selection and assortment of apple for the central regions of Russia]. Orel, RRIHCS, 2005.
2. Shobinger U. Fruktovye i ovoshchnye soki: nauchnye osnovy i tekhnologii [Fruit and vegetable juices: the scientific bases and technologies]. St. Petersburg, Professiya Publ., 2004.
3. Skorikova Yu. G. [Polyphenols of fruits and berries and the formation of products color]. Pishchevaya promyshlennost', 1973, no. 1, pp. 48-50. (In Russ.)
4. Gorinstein S., Martin-Belloso O., Lojek A., Ciz M., Soliva-Fortuny R., Park Y.?S., Caspi A., Libman I., Trakhtenberg S. Comporative content of some phytochemicals in Spanish apples, peaches and pears. J. Sci. Food and Agr, 2002, vol. 82, no. 10, pp. 1166-1170.
5. Sun J., Chu Y.?F., Wu X., Liu R. H. Antioxidant and antiproliferative activities of common fruits. J. Agr. And Food Chem., 2002, vol. 50, no. 25, pp. 7449-7454.
6. Vinson J. A., Su X., Zubik L., Bose P. Phenol antioxidant quantity and quality in foods: Fruits. J. Agr. And Food Chem., 2001, vol. 49, no. 11, pp. 5315-5321.
7. Yashin A. Ya., Chernousova N. I. [Determination of the content natural antioxidants in foods and bioactive additives]. Pishchevaya promyshlennost', 2007, no. 5, pp. 28-30. (In Russ.)
8. Aljadi A. M., Kamaruddin M. Y. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry, 2004, vol. 85, no. 4, pp. 513-518.
9. Wu L. C., Hsu H. W., Chen Y. C., Chiu C. C., Lin Y. I., Annie Ho J. A. Antioxidant and antiproliferative activities of red pitaya. Food Chemistry, vol. 95, pp. 319-327.
10. Sun T., Powers J. R., Tang J. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chemistry, 2007, vol. 105, no. 1, pp. 101-106.
11. Mohammadzadeh S., Sharriatpanahi M., Hamedi M., Amanzadeh Y., Sadat Ebrahimi S. E., Ostad S. N. Antioxidant power of Iranian propolis extract. Food Chemistry, 2007, vol. 103, no. 3, pp. 729-733.
12. Liu Q., Yao H. Antioxidant activities of barley seeds extracts. Food Chemistry, 2007, vol. 102, no. 3, pp. 732-737.
Authors
Makarova Nadezhda Viktorovna, Doctor of Chemical Science;
Valiulina Dinara Phanisovna;
Kustova Irina Andreyevna, Post-graduate Student;
Dmitrieva Alexandra Nikolaevna, Post-graduate Student;
Bakharev Vladimir Valentinovich, Doctor of Chemical Science
FSBEI HVT The Samara State Technical University
244 Molodogvardeyskaya St., Samara, 4443100, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Azarov Oleg Igorevich;
Kuznetcov Anatoliy Aleksandrovich
SBE "Scientifically - research institute of gardening and herbs "Zhigulevsk gardens" Village Experimental Station of Horticulture,
18 km, Moskovskoe shosse, Samara, 443072, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Fomenko O. S., Makarova A. N., Simakova I. V.The Study of the Physiological Effect and the Safety of Use of Herbal Supplements in the Technology of Food

P. 24-28 Key words
safety; cake with curd and sea-bucktorn; chicken rissoles with wheat brans; plant origin additives; physiological effect.

Abstract
The studies found that the introduction of an experimental diet of foods with added wheat bran and fresh fruits of sea buckthorn has a positive effect on the behavioral responses of rats, increased appetite and promotes faster growth of animals. In the course of the experiment were monitored for clinical condition rat control and experimental groups. Visual inspection of all experimental animals showed that hair smoothed to the body, noted the presence and absence of the light pollution. Skin characterized by integrity, moderate humidity and elasticity, the presence of a specific smell. Animal Behavior -active. Pathological studies revealed no visible changes of internal organs of rats in experimental groups compared with control animals. When studying the histological structure of rat liver of experimental animals was found that the analyzed body had a more pronounced girder and capillary structure, compared with the control group. The obtained results of histological examination of the small intestine of the experimental group № 2, receiving proper diet with the introduction of meat products from wheat bran, evidence of mucosal thickening by 14?%, which in turn improves digestion and absorption of essential nutrients from the cavity of the small intestine. Analysis of the main blood biochemical parameters in rats suggests that the studied blood parameters are fluctuations within the established norms specific to each group. As a result of the research, it was found that the introduction of an experimental diet of foods with added wheat bran and fresh sea buckthorn fruit improves metabolism and other important clinical - physiological parameters. This is evidenced by biochemical blood indices, as well as morphological and histological data. Thus, considering the clinical condition of the animals, blood parameters, morphological and histological evidence of liver and small intestine can be concluded positive physiological effect in use of herbal supplements food technology.

References
1. L'vov B. V. Atomno-absorbtsionnyi spektral'nyi analiz [Atomic absorption spectral analysis]. Moscow, Nauka Publ., 1966. 392 p.
2. King J., Aguirre C., Pablo S. Functional properties of lupin protein isolates (lupinusalbusevMultolupa). J. Food Sci., 1985, vol. 50, no. 1, pp. 82-87.
3. Fomenko O. S., Ptichkina N. M. [Development of technology of minced products from chicken meat with wheat bran]. Myasnaya industriya, 2010, no. 10, pp. 10-12. (In Russ.)
4. Makarova A. N., Simakova I. V. [The use of natural ingredients in the manufacture of snack bars and flour confectionery]. Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov, 2011, no. 4, pp. 66-69. (In Russ.)
5. Uil'yams K., Senders T. [Natural herbal supplements]. Voprosy pitaniya, 2005, no. 3, pp. 10-12. (In Russ.)
6. Malik-Guseinov V. A. Lekarstvennye rasteniya [Drug plants]. Mineral'nye vody, Kavkazskaya zdravnitsa Publ., 1990. 50 p.
7. Dzhafarov A. F., Ryazanov O. A [Merchandising characteristics of sea buckthorn and some products of its processing]. Sbornik nauchnykh trudov Zaochnogo instituta torgovli RSFSR [Coll. of scientific papers of the Correspondence Institute of Trade of the RSFSR], 1985, no. 31, pp. 77-83. (In Russ.)
8. Technical Regulations of the Customs Union (CU TR 024/2011) [electronic resource]. Access mode: http://www.tehreg.ru/TP_TC/TP_TC_024_2011/TP_TC_024_2011.htm (In Russ.)
9. Makarova A. N. Issledovanie zhirovogo komponenta snekov i muchnykh konditerskikh izdelii v protsesse khraneniya: dis. kand. tekhn. nauk [Research of fat component of snacks and pastries in the process of storage: Cand. Diss. (Techn. Sci.)]: 05.18.15, 05.05.2012. Orel., 2011. 163 p.
10. Fomenko O. S. Razrabotka rublenykh izdelii iz kur s kompleksnoi dobavkoi: dis. kand. tekhn. nauk [Development of minced products from chicken with complex additive: Cand. Diss. (Techn. Sci.)]: 05.18.15, 13.01.12, Moscow, 2011. 125 p.
Authors
Fomenko Olga Sergeevna, Candidate of Technical Sciences;
Makarova Anastasia Nikolaevna, Candidate of Technical Sciences;
Simakova Inna Vladimirovna, Candidate of Technical Sciences
Saratov State Agrarian University named after N. I. Vavilov
1 Theatre Square, Saratov, 410012, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ermolaev S. V., Krivovoz A. G., Krivovoz B. G. Determination of the Concentration of Coloring Agents in Caramel Malt

P. 29-32 Key words
the coefficients of absorption of light; products of caramelization of carbohy-drates; products are acid-alkali decomposition of carbohydrates; the response of education of melanoidins; UV-spectrum; colored substances.

Abstract
Colored substances formed during the heat treatment and growing of malt significantly influence caramel malt quality (flavor, color, taste, and influence on the yeast). These include three main groups: the products of acid-base decomposition of carbohydrates, carbohydrate foods caramelization products, and products ofmelanoidin reaction (melanoidins). To manage the processes of formation of color and aroma of dark malts it is necessary todetermine such characteristic malt components. It was determined the spectral response and the concentration of certain substances in the groups of colored caramel malt, their influence on the quality of the finished product. A method for determining the concentration of certain substances in the groups of colored caramel malt in the intensity of the UV spectra. For a quantitative calculation above fractions colored substances in the malt, other products used the difference in their UV spectra, the optical density additive in the mixture (previously established by the authors) and applied spektroabsorbal algebraic analysis method. Authors create a system of equations with three unknowns to determine the concentration of colored substances (g/dm3). Taking the value obtained for 100?%, calculated share of individual groups of colored substances in the overall visual color analyzed malt. Weight products of acid-base decomposition of carbohydrates was 5.4?%; Product caramelization of carbohydrates 10.1?%, 84.5?% melanoidins. Thus, in light caramel malt color visual basic share (over 80?%) is due to the reaction products of melanoidin. Such an intensity distribution of the chrominance groups can be explained by the fact that the first and second groups of colored substances reactions are first order, and color enhancement is proportional increase in the concentration of reactants. Melanoidin reaction is a second order reaction: where the reactant concentration increases to n times the concentration of colored substances increases in the an times. The main color and aroma of dark caramel, burnt and other malts, in our opinion, due mostly end products melanoidin reaction mass, as shown by calculations, well over half of the total mass of coloring agentsofmalt.

References
1. Ermolaev S. V., Kochetkova A. A. [The activity of the amino acids in the reaction melanoidin]. Sakhar, 2007, no. 11, pp. 41-42. (In Russ.)
2. Sapronov A. R., Kolcheva R. A. Krasyashchie veshchestva i ikh vliyanie na kachestvo sakhara [Coloring agents and their impact on the quality of sugar]. Moscow, Pishchevaya promyshlennost' Publ., 1975. 348 p.
3. Bourzutschky Helmut. Color formation and removal - Оptions for the sugar and sugar refining industries: a review. Zuckerindustrie, 2005, no. 6, pp. 470-475; no. 7, pp. 545-553.
4. Sapronova L. A., El'khadi Abdalla Fadl Adi [Impact of the colorants and other non-sugars on crystallization of the sucrose]. Sakhar, 2002, no. 1, pp. 48-50. (In Russ.)
5. Vikkerstaf T. Fizicheskaya khimiya krasheniya [Physical chemistry of dyeing]. Transl. from Engl., ed. by P. V. Morganova. Moscow, Gizlegprom Publ., 1956. 297 p.
6. Ermolaeva G. A. Spravochnik rabotnika laboratorii pivovarennogo predpriyatiya [Handbook for laboratory worker of brewery]. St. Petersburg, Professiya Publ., 2004. 536 p.
7. Zagorodnii P. P., Khomichek L. M., Popova I. V. [Mathematical justification of melanoidin formation during juice defecation]. Sakhar, 2013, no 8, pp. 44-49. (In Russ. )
Authors
Ermolaev Sergey Vyacheslavovich, Candidate of Technical Science;
Krivovoz Alexeiy Grigorievich, Candidate of Technical Science;
Krivovoz Boris Grigorievich, Candidate of Technical Science
Moscow State University of Food Production
11, Volokolamskoe Shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Voronina M. S., Makarova N. V.The Antioxidant Activity of Fresh Berries and Their Products as an Example of Blueberries

P. 33-36 Key words
antioxidant activity; husks of grapes; concentrated juice; blueberry puree husks; blueberry; berry.

Abstract
This article describes berries and their products as promising objects of study of antioxidant properties and antioxidant activity. The main factors influencing the antioxidant activity. The characteristic of the main object of the study - blueberries. The technology of production of blueberries, methods of analysis of the chemical composition, antioxidant activity, the study of physical and chemical parameters. Particular attention is paid to the study abouttotal polyphenol content (using Folin-Chekelau reagent), flavonoids (colorimetric method), anthocyanins (by the pH differential), antioxidant activity (for example, colorimetry of free radicals), the mass fraction soluble solids, sugar content and pectin, titratable acidity. Recommendations on use of berries as dietary supplements for food supply.

References
1. Donchenko G. V. et al. Prirodnye antioksidanty (biotekhnologicheskie, biologicheskie i meditsinskie aspekty) [Natural antioxidants (biotechnological, biological and medical aspects)]. Khar'kov, Model' Vselennoi, 2011.
2. Makarova N. V. Sovremennye aspekty nauchnykh issledovanii antioksidantnykh svoistv tsitrusovykh fruktov, yagod i kostochkovykh plodov [Modern aspects of scientific researches of antioxidant properties of citrus fruits, berries and stone fruits]. Samara, SSTU, 2013. 127 p.
3. Savel'eva I. B. Lesnye tseliteli. Klyukva, brusnika, moroshka, chernika [Forested healers. Cranberry, cowberry, cloudberry, blueberry]. St. Petersburg, "Nevskii prospekt" Publ., 2005. 60 p.
4. Wu L. C., Hsu H. W., Chen Y. C., Chiu C. C., Lin Y. I., Annie Ho J. A. Antioxidant and antiproliferative activities of red pitaya. Food Chemistry, 2009, vol. 95, no. 5, pp. 319-327.
5. Kirakosyan A., Seymour E. M., Urcuyolanes D. E., Kaufman P. B., Bolling S. F. Chemical profile and antioxidant capacities of tart cherry products. Food Chemistry, 2009, vol. 115, no. 5, pp. 20-25.
6. Sun T., Powers J. R., Tang J. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chemistry, 2007, vol. 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, vol. 103, no. 3, pp. 729-733.
8. Liu Q., Yao H. Antioxidant activities of barley seeds extracts. Food Chemistry, 2007, vol. 102, no. 3, pp. 732-737.
9. GOST 28562-90. Refractometric method for determining the soluble solids. (In Russ.)
10. GOST 29059-91. Titrimetric method for determining the pectin. (In Russ.)
11. GOST 8756.13-87. Photocolorimetric method of determining the sugar. (In Russ.)
12. GOST 51434-99. Method for determination of the titrated acidity (In Russ.)
Authors
Voronina Marianna Sergeevna, Post-graduate Student;
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor
The Samara State Technical University
244 Molodogvardeyskata St., Samara, 443100, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Evdokimov V. V., Matrosova I. V.Reproduction of Gray Sea Urchins Strongylocentrotus Intermedius in Coastal Communities in the Peter the Great Gulf (Sea of Japan)

P. 37-41 Key words
algae; reproduction; gray sea uchins; communities.

Abstract
Comparative studies of reproduction of the hydrobionts werecarried out: sea uchins Strongylocentrotus intermedius occurring in natural communities with various algae: red (Gracilaria verrucusa, Ahnfeltia tobuciensis, and Tichocarpus crinitus), brown (Laminaria cichorioides, Desmarestia ligulata, and Sargassum pallidum), and green (Uulva fenistrata). Among the studied animals in communities with different algae there are differences in fecundity, ratio of ripe gonads of hydrobionts and other indicators. These options are highest among organisms in a community with brown, red and green algae, at least-with an abundance of green algae. Apparently, the animals living in the thickets of macrophytes, are largely under the influence of their metabolites, among whom are amines. Literature data show that because of various qualitative composition, level of quantitative accumulation, lability and polyfunctionality effect on metabolic processes in the cell, amines are among the most important biologically active substances of algae, with significant impacts on the livelihoods of individuals and quality of natural water. The data obtained suggest that the conditions of gray sea urchins reproduction depend on the surrounding algae. We propose that reproduction of invertebrates in communities with various algae is subject to the effect of exometabolites released by macrophytes. A conclusion in drawn that, as a result of exometabolic interaction between the organisms in the natural community, the gametes have different potential. This affects the production capacity of hydrobionts. The information on the histological organization and cell composition of the sexual glands of gray sea urchins are complementary information on their reproductive biology. They can be used not only for understanding the characteristics of biology of reproduction of these hydrobionts, but also for the development of coastal fisheries, to create multicultural households, the rational management of fishing of these organisms and their reproduction.

References
1. Evdokimov V. V. [The study of reproduction of sea urchins in a mariculture]. Izvestiya TINRO, 2005, vol. 141, pp. 284-296. (In Russ.)
2. Klochenko P. D. [Aminy- exo- and endo-metabolites of algae]. Gidrobiol. zhurn., 1994, vol. 30, no. 5, pp. 42-62. (In Russ.)
3. Evdokimov V. V., Matrosova I. V. Seasonal Characteristics of Gametogenesis of Some Marketable Hydrobionts. J. Cell and Tissue Biology, 2009, vol. 3, no. 6, pp. 593-602.
4. Evdokimov V. V., Evdokimov A. V. [Interaction of hydrobionts in polyculture when reproduced under controlled conditions]. Izvestiya TINRO, 2002, vol. 131, pp. 373-380. (In Russ.)
5. Volkova O. V., Eletskii Yu. K. Osnovy gistologii s gistologicheskoi tekhnikoi [Fundamentals of histology with histological technique]. Moscow, Meditsina Publ., 1989. 342 p.
6. Lakin G. F. Biometriya [Biometry]. Moscow, Vysshaya shkola Publ., 1980. 184 p.
7. Vashchenko M. A., Zhadan P. M. [Investigation of the effect of chronic pollution of the marine environment on the state of reproductive function of the invertebrate animals]. Tikhookeanskii meditsinskii zhurnal, 2012, no. 2, pp. 110-114. (In Russ.)
8. Evdokimov V. V., Matrosova I. V. [The reproductive biology of of sea urchins Strongylocentrotus intermedius and Strongylocentrotus nudus]. Tikhookeanskii meditsinskii zhurnal, 2012, no. 2, pp. 105-110. (In Russ.)
9. Kalinina M. V. et al. [Biology of the gray sea urchin Strongylocentrotus intermedius (Agassiz) of the north-west coast of the Japan Sea. 2. Reproduction characteristics]. Izvestiya TINRO, 2002, vol. 131, pp. 249-266. (In Russ.)
10. Sirenko L. A., Kozitskaya V. N. Biologicheski aktivnye veshchestva i kachestvo vody [Biologically active substances and water quality]. Kiev, Nauk. Dumka Publ., 1988. 256 p.
11. Khotimchenko Yu. S., Deridovich I. I., Motavkin P. A. Biologiya razmnozheniya i regulyatsiya gametogeneza i neresta u iglokozhikh [Biology of reproduction and regulation of gametogenesis and spawning echinoderms]. Moscow, Nauka Publ., 1993. 168 p.
12. Motavkin P. A. Vvedenie v neirobiologiyu [Introduction to neurobiology]. Vladivostok, Meditsina DV Publ., 2003. 251 p.
Authors
Evdokimov Vladimir Vasilievich, Doctor of Biological Science, Professor;
Pacific Research Fisheries Center (TINRO-centre),
4 Shevchenko pereulok, Vladivostok, 690600, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Matrosova Inga Vladimirovna, Candidate of Biological Science
Far Eastern State Technical Fisheries University,
52b Lugovaya St., Vladivostok, 690087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Eveleva V. V., Rublev A. L., Zabodalova L. A.Yogurt With Prolonged Shelf Life

P. 42-46 Key words
yogurt; shelf life; lactate contenting food additives.

Abstract
The results of research of change of parameters of quality of yoghurt produced using a complex food additive "Dilactin-Ca-soluble" and calcium lactate (E 327), in the course of long storage are presented. As raw materials for production of yoghurt normalized mixture, dry skimmed milk, as the producer - lactic acid bacteria Str. thermophilus are used. It is studied microbiological, structural-mechanical, physical-chemical and organoleptic indicators of yogurt and a change in the number of viable cells of the producer. Researches of samples of yogurt on the storage capacity was carried out with the duration of the proposed shelf life 30 days. Titrated acidity yoghurt samples when stored for 39 days changed insignificantly and amounted to 108 to 115 degrees Terner. It is shown that the introduction of lactate contenting food additives restrains the increase titrated acidity. It is revealed that the number of viable cells of lactic acid bacteria and sanitary-representative microorganisms in yogurt with prolonged shelf life corresponds to normative requirements. Joint use a complex food additive "Dilactin-Ca-soluble" and lactate calcium gives a yogurt with a prolonged shelf life.

References
1. Spirichev V. B., Shatnyuk L. N., Poznyakovskii V. M. Obogashchenie pishchevykh produktov vitaminami i mineral'nymi veshchestvam. Nauka i tekhnologiya [Food fortification with vitamins and minerals. Science and Technology], ed. by V. B. Spirichev. 2nd ed. Novosibirsk, Sib. Univ. Press, 2005. 548 p.
2. Tamim A. I., Robinson R. K. Iogurty i drugie kislomolochnye produkty [Yogurt and other fermented milk products]. Transl. from Engl., ed. by L. A. Zabodalova. St. Petersburg, ID "Professiya", 2003. 664 p.
3. Eveleva V. V., Cherpalova T. M., Filimonova I. N. [Scientific research in the field of improving the quality and safety of food], ed. by T. A. Nikiforova. Innovatsionnye tekhnologii pishchevykh dobavok. Yubileinyi sbornik nauchnykh trudov [Innovative technologies of nutritional supplements. Jubilee coll. of scientific papers]. St. Petersburg, All-Russian Research Institute of Food Flavors, Acids and Dyes Publ., 2011. pp. 159-167. (In Russ.)
4. Sarafanova L. A. Pishchevye dobavki: entsiklopediya [Nutritional supplements: Encyclopedia], 3rd ed. St. Petersburg, Professiya, 2012. 776 p.
5. Eveleva V. V., Rublev A. L., Zabodalova L. A. [Nutritional supplements based on lactic acid and lactates in technology of yoghurt]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 4, pp. 58-61. (In Russ.)
6. Stepanova L. I. Spravochnik tekhnologa molochnogo proizvodstva. Tekhnologiya i retseptury [Directory of milk production technologist. Technology and formulations]. In 3 volumes. Vol. 1 Tsel'nomolochnye produkty [Whole milk products]. St. Petersburg, GIORD Publ., 1999. 384 p.
7. GOST 51331-99 "Milk products. Yogurts. General specifications. Changes to no. 1 on 01.01.2010". Moscow, Standartinform, 2008. 22 p. (In Russ.)
8. Nechaev A. P. Tekhnologiya pishchevykh proizvodstv [Technology of food productions], ed. by A. P. Nechaev. Moscow, KolosS Publ., 2005. 767 p.
9. Stele R. Srok godnosti pishchevykh produktov: raschet i ispytanie [Shelf life of food products: the calculation and testing]. Transl. from Engl. by V. Shirokov, ed. by Yu. G. Bazarnova. St. Petersburg, Professiya, 2006. 480 p.
10. MUK 4.2.1847-04 "Sanitary-epidemiological studies estimate of the shelf life and storage conditions of foods. Methodical guidelines". Moscow, Federal Center for Sanitary Inspection Ministry of Health of Russia, 2004. 31 p. (In Russ.)
11. Eveleva V. V., Rublev A. L., Zabodalova L. A. Sposob proizvodstva iogurta [A method of yoghurt production]. Patent RF no. 2467583, A23 S 9/123, 27.11.2012.
Authors
Eveleva Vera Vasilievna, Candidate of Technical Science
All-Russia Scientific Research Institute of Food additives,
55 Liteyniy Pr., St. Petersburg, 191014, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Rublev Alexander Leonidovich;
Zabodalova Ludmila Alexandrovna, Doctor of Technical Science, Professor
FSEI HPE Saint-Petersburg state University of information technologies, mechanics and optics. Institute of cold and biotechnology
9 Lomonosova St., St. Petersburg, 191002, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS

Tarabukina N. P., Fedorova M. P., Matveyev N. A., Neustroev M. P., Stepanova A. M., Parnikova S. I.Probiotic Food Product

P. 47-50 Key words
secondary raw material; cow's milk; food product; probiotic Sakhabaktisubtil; bacterial strains Bac. subtilis.

Abstract
A technology for the preparation of probiotic fermented milk feedstuff promising for functional food of animals, recycled cow's milk with natural strains-probionts Bac. subtilis TNP-3 and Bac. subtilis TNP-5, increasing the immunobiological reactivity of the organism, safety of stock, average daily gain, also contributing to the development of normal flora. The results of production experiments on the feedstuff test for young cattle. It was found that at 100?% safety of animals, the average daily live weight gain in the experimental group is higher by 48?% and amounted to, respectively, in the control - 392.2 g and experience - 581 g. The food product has a positive impact on immunological parameters of experimental animals: significantly increases the content of hemoglobin, lysozyme and bactericidal activity of serum. Biochemical studies have shown the significant increase in albumin, beta-globulin, amino acids (lysine, leucine, meteonina, tryptophan), some micro-macroelements (potassium, iron, copper, zinc, cobalt, iodine, manganese, selenium), and vitamin A in the experimental animals compared to controls. According to the results of microbiological tests of feces, the use of feed product contributes to the correction of the intestinal microflora: an increase in the normal flora of representatives and the lack of potential enteric pathogens - lactose negative Escherichia and staphylococci. Microbiological study of probiotic feed product at 3, 7, 14, 21 days from the cooking time were absent potential enteropathogens, in contrast to the control: in skim milk without introducing probiotic strains in 24 hours - established the presence of lactose negative Escherichia (up to 2.3o103 CFU/ml) and staphylococcus aureus (up to 3o104 CFU/ml). These data confirm the results of previous studies that strains of bacteria Bac. subtilis TNP-3 and Bac. subtilis TNP-5 have a pronounced antagonistic action against pathogenic and opportunistic microorganisms and the product of their application can be stored for 21 days (period of observation) at room temperature.

References
1. Neustroev M. P., Tarabukina N. P., Fedorova M. P. [Use of probiotic "Sahabaktisubtil" in agriculture of the Far North]. Klinicheskoe pitanie, 2007, no. 1-2; Mezhdunarodnyi kongress "Probiotiki, prebiotiki, sinbiotiki i funktsional'nye produkty pitaniya. Fundamental'nye i klinicheskie aspekty", 15-16 maya 2007 g. [International Congress "Probiotics, prebiotics, synbiotics and functional foods. Fundamental and clinical aspects", 15-16 May 2007]. St. Petersburg, 2007, p. 55. (In Russ.)
2. Neustroev M. P. et al. Tekhnologiya primeneniya probiotikov iz shtammov bakterii Bacillus subtilis v svinovodstve i ptitsevodstve: rekomendatsii [Technology of using probiotics from strains of bacteria Bacillus subtilis in the pig and poultry production: Recommendations]. Yakutsk: Yakut Res. Institute of Agriculture Publ., 2010. 16 p.
3. Stepanova A. M., Fedorova M. P., Tarabukina N. P., Neustroev M. P. [Probiotic "Nord-Bact" as an alternative to the use of antibiotics in poultry industry]. Dostizheniya nauki tekhniki v APK, 2011, no. 5, pp. 65-66. (In Russ.)
4. Tarabukina N. P., Efimova A. A., Abramov A. D., Neustroev M. P. [Prospects for the use of traditional fermented milk products for therapeutic and preventive nutrition]. In: Pitanie - osnova obraza zhizni i zdorov'ya naseleniya v usloviyakh Severa [Nutrition - the basis of lifestyle and health of the population in the North]. Yakutsk, 2012, pp. 208-210. (In Russ.)
5. Fedorova M. P., Tarabukina N. P., Neustroev M. P., Kirillina V. I. [Application of probiotics from strains of bacteria Bacillus subtilis for producing healthy piglets]. Zootekhniya, 2011, no. 2, pp. 16-17. (In Russ.)
6. Motovilov K. Ya. [The use of dairy feed supplement with probiotics in the diets of farm animals]. Metodicheskie rekomendatsii GNU SibNIPTIP [Guidelines of Sib. Sci. Res. and Technol. Design Institute of processing of agricultural products]. Novosibirsk, 2005. 27 p. (In Russ.)
7. Fisinin V. I., Egorov I. A., Okolelova T. M., Imangulov Sh. A. Nauchnye osnovy kormleniya sel'skokhozyaistvennoi ptitsy [Scientific bases of feeding agricultural poultry]. Sergiev Posad, All-Russ. Sci. Res. and Technol. Institute of Poultry Publ., 2009.
Authors
Tarabukina Nadezhda Petrovna, Doctor of Veterinary Science, Professor;
Fedorova Marfa Pavlovna, Candidate of Veterinary Science;
Matveyev Nikolay Afanasyevich;
Neustroev Mikhail Petrovich, Doctor of Veterinary Science, Professor;
Stepanova Anna Mikhailovna, Candidate of Veterinary Science;
Parnikova Svetlana Ivanovna, Candidate of Veterinary Science
State Scientific Institution Yakut Scientific Research Institute of Agriculture,
23/1 Bestuzheva-Marlinskogo St., Yakutsk, 677001, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Drevin V. E., Shipaeva T. A., Komarova V. I.Natural Herbal Ingredients as Food Ingredients

P. 51-52 Key words
amino acids; proteins; lipids; polyunsaturated fatty acids; vegetable ingredients; carbohydrates; chlorella.

Abstract
Around the world pays great attention to the creation of next-generation products: low-calorie, healthy, balanced composition and functional properties, the possibility of fast food and long-term storage. However, their receiving is not possible without modern food ingredients. One of these ingredients can be a green alga Chlorella. Chlorella - a great prophylactic against diseases caused by consumption of refined foods. In the composition of the cell wall polysaccharides are present, secondary polymerized carotenoid Sporopollenin and cellulose. Chlorella actively synthesizes proteins, carbohydrates, fats, vitamins. Algae protein is represented in more than 40 amino acids, including all essential. In Chlorella contains compounds of iron, zinc, copper, calcium, phosphorous, iodine, potassium, sulfur, etc. As well as a wide range of vitamins. The authors of the article diagram of the manufacturing process on the cultivation of Chlorella, recommendations on its use as a valuable food ingredient.

Authors
Drevin Valeriy Evgenievich, Candidate of Chemical Science;
Shipaeva Taniana Aleksandrovna, Candidate of Chemical Science;
Komarova Valeriya Ivanovna, Candidate of Biological Science
Volgograd State Agricultural University,
26 Universitetskiy prospekt, Volgograd, 400002, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGICAL PROCESSES, MACHINES AND?EQUIPMENT

Borodulin D. M., Ivanec V. N., Kiselev D. I., Andryushkova E. A., Nevskaya E. V.Development Centrifugal Screw Mixer to Produce Dry Composite Mixtures for Sports Nutrition

P. 53-56 Key words
the coefficient of heterogeneity; smoothing ability; dry composite mixtures; bulk materials; centrifugal-screw mixer.

Abstract
In the production of dry additives for sport nutrition and various composite materials used to supply athletes need to produce high quality blends containing biologically active substances. Their uniform distribution of the total particulate mass requires more effort than the preparation of liquid and pasty mixtures. Therefore, one of the major problems - evenly introduced in small quantities different additives throughout the volume of the mixture. At the moment in enterprises for achieving a satisfactory quality of the final product as a part of the mixing unit used a parallel connection of two or more different types of devices with greater capacity smoothing due to the directional movement of material flows. To solve this problem, we developed a new design of centrifugal screw mixer, allowing to obtain dry additives specified quality sports nutrition. Was described the process of mixing particulate materials using correlation analysis, which provided the numerical values of the smoothing capacity centrifugal screw mixer. On this basis it was found that the homogeneity of the material flow in the mixer is greatly influenced by the organization of leading and recycle streams in the chamber mixer. It was established that the best value of the smoothing capacity (S = 4,2987) achieved at timing coefficients a = 0,4, and g = 0,5 and recirculation ratio b = 0,2. The article presents rational constructive and technological parameters of the mixer, which showed that, to obtain good quality mixes, it is necessary to use a perforated screw with a speed 4 s-1. Besides screw perforation reduces power consumption by 10-15?%, and accordingly, the cost of the final product.

References
1. Gazina T. P., Pospelov A. A. [Using sublimated foods for restoration of athletes]. X Mezhdunarodnaya konferentsiya "Sovremennye tekhnologii vosstanovitel'noi meditsiny" [The 10th Intern. conference "Modern technologies of restorative medicine"]. Sochi, 2008, pp. 81-82 (In Russ.)
2. Shlelenko L. A., Tyurina O. E., Nevskaya E. V. [Features of development of technologies of specialized bakery products]. Khleboprodukty, 2014, no. 8, pp. 50-52. (In Russ.)
3. Borodulin D. M., Ratnikov S. A., Kiselev D. I., Sukhorukov D. V., Zhelezovskii A. E. Tsentrobezhno-shnekovyi smesitel' [Centrifugal-screw mixer]. Patent RF no. 148608, MPK V01F 7/00, 10.12.2014. Kem. Technol. Institute of Food Industry.
4. Borodulin D. M., Ivanets V. N. Razvitie smesitel'nogo oborudovaniya tsentrobezhnogo tipa dlya polucheniya sukhikh i uvlazhnennykh kombinirovannykh produktov: monografiya [The development of mixing equipment centrifugal type for dry and moist combination products]. Kemerovo, 2012. 178 p.
5. Borodulin D. M., Andryushkov A. A. [Prediction of smoothing ability of centrifugal mixer based on the correlation analysis]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2009, no. 4, pp. 40-43. (In Russ.)
6. Ivanets V. N., Bakin I. A., Borodulin D. M. [Analysis of the centrifugal continuous mixers based on the mathematical models]. Khranenie i pererabotka sel'khozsyr'ya, 2003, no. 5, pp. 75-77. (In Russ.)
7. Ivanets V. N., Borodulin D. M., Andryushkov A. A. [Analysis of the continuous mixers centrifugal type based on the correlation approach]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 8, pp. 23-26. (In Russ. )
Authors
Borodulin Dmitriy Mihailovich, Doctor of Technical Science, Professor;
Ivanec Vitaliy Nikolaevich, Doctor of Technical Science, Professor;
Kiselev Dmitriy Igorevich, Post-graduate Student;
Andryushkova Elena Anatolievna, Post-graduate Student
Kemerovo Technological Institute of Food Industry
47 Bulvar Stroiteley, Kemerovo, 650056, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nevskaya Ekaterina Vladimirivna, Candidate of Technical Science
Federal State Budget Scientific Institution "Scientific-Research Institute of baking industry"
26A B. Cherkizovskaya, Moscow, 107553, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.