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Rambler's Top100

Storage and processing of farm products №5/2015

URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROINDUSTRIAL COMPLEX

Panfilov V.A. Agro-food Technology: the Effect of System Complex

P. 5-11 Key words
industrial technology; innovative approach; system complex; systems engineering; structure; system factors.

Abstract
Dissected and analyzed the effect of system complex, arising under the influence of various systemic factors when combined in a single unit producing and processing technologies of the Russian agricultural sector. Describes an innovative approach to the organization of the system of complex Agro-food technology", as well as peculiarities of its structure. In detail the principles of design of system of systems, which are based on the implementation of various strategic factors in the technology sector. Emphasized the role of the United reinforcement of the technology as a source of the effect of large systems. Formed components of this effect. Stated principal terms of creating a system of complex "Agro-food technology", which involves industrialization technology of crop and livestock production. A brief description of mobile agricultural plant on the basis of the bridge mobile systems and agrotourist on the basis of integrated automation of production processes. It is shown that the only stable technological characteristics of agricultural raw materials obtained by industrial methods, will allow us to approach the development of automatic production of food.

References
1. Panfilov V. A. Teoriya tekhnologicheskogo potoka [The theory of the process stream]. 2nd ed. Moscow, KolosS Publ., 2007.
2. Pogorelyi L. V. Sel'skokhozyaistvennaya tekhnika i tekhnologiya budushchego [Agricultural machinery and technology of the future]. Kiev, Urozhai Publ., 1988.
Authors
Panfilov Victor Alexandrovich, Doctor of Technical Science, Professor, Academician of RAS
Russian state agrarian University Moscow agricultural Academy named after K. A. Timiryazev
49 Timiryazevskaya St, Moscow, 127550, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Lavrova A.V., Gerasimov A.N.Current State of Energy Efficiency of the Domestic Industry

P. 12-16 Key words
gross internal product; final consumption; industrial policy; industry; fuel and energy resources.

Abstract
The article investigates the structure of energy resources used in the Russian economy on final consumption. The analysis is done by studying the dynamics of the energy intensity of gross domestic product at constant prices. Comparison of energy intensity of the gross domestic product of Russia with those of other economies of the world has shown that the domestic economy is currently one of the most energy-intensive economies in the world. Accordingly argued position on the need to focus on ensuring the fundamental energy efficiency of the national economy. It was revealed that in recent years the consumption of fuel and energy resources has undergone major structural changes. Thus, for individual sectors of the economy experienced a significant increase or decrease in the consumption of certain types of fuel and energy resources. The article emphasizes that the most significant increase in energy consumption population, especially processed products of fuel and electricity. It was accompanied by a change in the proportion of specific sectors in the total consumption of fuel and energy resources. The authors propose to consider energy efficiency as an economic category, which should be the basis of energy saving goal setting and express the result of technical, economic and organizational measures aimed at the efficient use of energy resources. These requirements need to be implemented under the new industrial policy.

References
1. Expensive gasoline from cheap oil. Available at: http://www.expertiza.ru/expertiza.phtml?id = 703. (In Russ.)
2. Kudrin A. [The impact of income from export of oil and gas resources on monetary policy of Russia]. Voprosy ekonomiki, 2013, no. 3, pp. 3-10. (In Russ.)
3. Tatuev A. A., Stefanchuk E. N., Khokonov M. M. [The new stage of industrial development]. Ekonomika promyshlennosti, 2014, no. 1, pp. 9-13. (In Russ.)
4. Moskovtseva A. A. [The essence of energy efficiency as an economic category]. Novye idei novogo veka: Materialy mezhdunarodnoi nauchnoi konferentsii FAD TOGU [New ideas of the new century: Proc. the International Conference of PNU FAD]. 2013, vol. 2, pp. 385-391. (In Russ.)
5. http://www.consultant.ru/document/cons_doc_LAW_173032/.
Authors
Lavrova Alena Viacheslavovna, Candidate of Technical Science
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.
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

Murashov I.D., Sviridova D.A. Laser Processing as Alternative Way of Increase in a Period of Storage of Meat and Meat Products

P. 17-20 Key words
dose of radiation; laser radiation; microbial contamination; increase in a period of storage.

Abstract
This article is devoted to possibility of application of laser radiation as a way of increase in a period of storage of meat and meat products, namely to biological effect of laser radiation. Biological impact of laser radiation on a live organism is defined by structural and physiological properties of its separate fabrics and characteristics of laser radiation. The opportunities connected with use of laser radiation in many branches testifies to big prospects of use of the laser in the meatprocessing industry. A series of experiments on use of laser radiation in the meat-processing industry as a disinfectant and as one of the technological operations intended for increase in a period of storage of meat raw materials after sawing up was carried out to MGUPP. Processing was carried out by a scattered laser beam with use of the laser complex including: laser radiator of the CO2-laser, external optical installation, two-coordinate table and system of automated management. Analyses of products were carried out just before radiation, right after processing and in the course of storage to various intervals of time depending on a dose of radiation and the mode of storage. As a result of the conducted research it was established that effective doses of radiation for suppression of harmful microorganisms is radiation in 1,5-2 Mrad and more. Radiation by doses 3-5 Mrad completely inactivated microflora in all studied samples. Advantages of laser disinfection, in comparison with traditional methods of processing of fabrics, are: full automation of process which important properties are lack of mechanical contact with the irradiated object; stability in work; sharp decrease in losses of raw materials, and also is excluded need for special storage conditions of a product after processing.

References
1. Kolganov E. V., Dozorova M. S., Murashov I. D. Primenenie lazernogo izlucheniya dlya umen'sheniya mikrobiologicheskoi obsemenennosti myasa i myasnykh produktov [The use of laser radiation to reduce microbiological contamination of meat and meat products]. Moscow, 2010.
2. Magomedova O.V. Vliyanie orosheniya myasa baraniny i krol'chatiny organo-mineral'nymi konservantami na biokhimicheskie, mikrobiologicheskie protsessy i sroki khraneniya v okhlazhdennom vide: avtoreferat dis. kand. biol. nauk [Effect of irrigation lamb and rabbit meat organo-mineral preservatives on biochemical, microbiological processes and storage times under refrigeration: Cand. Diss. (Biol. Sci.)]. Dubrovitsy, All-Russ. State Livestock Research Institute, 2005.
3. Teregulov N. G. Energeticheskie instrumenty i osobennosti otdel'nykh ikh vidov [Power tools and features of their individual species]. Ufa, Gilem Publ., 2006.
4. Teregulov N. G. Nekotorye svedeniya o vozdeistvie energeticheskikh instrumentov na materialy [Some information about the impact of energy tools on materials]. Ufa, Gilem Publ., 2007.
Authors
Murashov Igor Dmitrievich, Candidate of Technical Science;
Sviridova Daria Alexeevna, Post-graduate Student
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.



Drevin V.E., Komarova V.I., Shipaeva T.A.Use of an Aqueous Extract of Mate in the Food Industry

P. 21-22 Key words
mate; nitrate reductase saliva; oral fluid nitrate reductase complex.

Abstract
Among the nutritional factors of great interest is mate (Ilex Paraguariensis, Ilex Argentina), which chemical composition is rich and varied. Mate contains practically all the vitamins and substances necessary for the maintenance of normal human life. Numerous studies have shown that the aqueous extract of mate has antioxidant, antimutagenic, antibacterial effect. Of particular interest is the impact of the mat in the oral flora, oral health and oral liquid enzymes. The effect of aqueous extract of mate of six commercial samples for nitrate reductase activity of complex oral liquid. All samples aqueous extract 10% concentration produced an inhibition of oral liquid recovery added nitrate. It is concluded that the possibility of using a dilute with mate extract producing toothpaste rinses the oral cavity, chewing gum. The use of such products will reduce and stop caries in the oral cavity.

Authors
Drevin Valeriy Evgenievich, Candidate of Chemical Science;
Komarova Valeriya Ivanovna, Candidate of Biological Science;
Shipaeva Taniana Alexandrovna, Candidate of Chemical 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.



Tekutyeva L.A., Son O.M., Podvolotskaya A.B., Yashenko A.S.Beet Molasses in Feed Production and Methods of Its Drying

P. 23-27 Key words
deficit; concentrate; animal feed production; molasses; ration; sugar beets; carbohydrates; storage.

Abstract
This article is devoted to preservation of all nutritional qualities and properties of molasses for its further feeding to farm animals. Its main physical-chemical properties and the method of its making during sugar production by centrifugation of massecuite of sugar beet are considered. The value of molasses is described, which consists in wide use in various industries. For example, molasses is used in production of yeast, alcohol, essential organic acids, amino acids, and it is also used in food industry as a syrup and thickener. In addition, the mainbenefits of addingmolasses into feedstuffandaverage volumesof feedingvarious farm animalsfor optimal effect are given. This articleis focused onstorage of molasses as during long-term storagemolassesloses significant amountof sugarwith intenserelease ofcarbon dioxide, foam formationand sharptemperature increase. Due to this fact different methods of drying molasses are given as an alternative way to preserve all benefits of sugar beet molasses for its further use in feed production. Seven methods of drying beet molasses are considered taking into account advantages and disadvantages of each method. The main advantage of using dry molasses in feed production is simplification of storage and transportation conditions. It has been proved that the use of dry molasses can reduce the cost of its transportation more than five times. Taking into account the broad geography of the Russian Federation agrarian sector and its permanent need for molasses, this fact is very significant. However, almost allexistingmethods of drying sugar beetmolasseshave significantdisadvantages such as largeenergy consumptionof production processandloss of somenutritional propertiesof the product. Thus, this article emphasizes the relevance ofinventing an alternative and innovativemethod for makingdrymolassesconcentratefor farm animals that, in its turn, will allow giving new consumer properties to the product and provide competitiveness of domesticfeed raw materialin comparison withforeign one.

References
1. Trofimov N. V. Problemi sushkipatoki v sovremennih sushilnih apparatah [Problems of drying molasses in modern dryers]. 2012 [Electronic resource] // borona.net: Electronic journal about agriculture. URL: http://borona.net/hight-technologies/processing/Problems_of_drying_molasses_in_modern_dryers.html (reference date: 20.12.2014).
2. Babenko E. A. Melassa v kormlenii zhivotnih [Molasses in animal feeding]. 22.01.2014 [Electronic resource] //soft-agro.com: Blog about farm animal feeding and animal breeding. URL: http://soft-agro.com/korovy/melassa-vkormlenii-zhivotnyx.html (reference date 11.01.2015).
3. Potthast C. Zuckerindustrie // Futterwerttabellenfur Wiederkauer. DLG-Verlag Frankfurt, 2011.136 (10).663-669 s.
4. Yurchenko A. E. Vtorichniye materialniye resursi pischevoi promishlennosti [Secondary material resources of food industry (formation and use)] / Reference book under the editorship of A. E. Yurchenko. Moscow, Economy, 1984 [Electronic resource]. URL: http://www.bibliotekar.ru/vtorichnyeresursy/12.htm (reference date 20.12.2014).
5. Kirk-Othmer, Food and Feed Technology. Published by John Wiley & Sons, Inc., 2008. 496-500 p.
6. Spravochnaya statya "Melassa" [Reference article "Molasses"]. [Electronic resource] // rossahar.ru: Data portal "Russian sugar producers alliance". URL: http://www.rossahar.ru/Byproducts/molasses/ (reference date 05.02.2015).
7. Bronshtein O. S. Samorazlozheniye melassi vovremya khraneniya [Self-decomposition of molasses during storage]. Sugar industry / O. S. Bronshtein, L. I. Nemirovskiy. Moscow, CNIITEIPP, 1973. ¹ 11. 15-18 p.
8. Zabrodskiy A. G. Opasnost' vozniknoveniya sakharaminnoi reaktsii pri khranenii melassi [Risk of sugar-amine reaction during storage of molasses]. // Ferment and alcohol industry, 1968. ¹ 7. 6-9 p.
9. Zabrodskiy A. G. O samosogrevanii i porche melassi [About selfheating and damage of molasses] // Microbiological industry, 1975. ¹ 3. 18-22 p.
10. Melvin-Huhs E. A. Fizicheskaya khimiya [Physical chemistry]. Translation from English under the editorship of E. N. Yeremina. Moscow, Foreign literature, 1962. 193 p.
11. Patent 598952 USSR, A1, 21.03.1988, Cl. À 23 Ê 1/02.
12. Patent 1790897 USSR, A1, 03.05.1990, Cl. À 23 Ê 1/02.
13. Patent 897209, USSR, 19.12.1974, Cl. À 23 Ê 1/02.
14. Patent 3698911, USA, 17.10.1972, Cl. 426-658.
15. Patent 2295256, RF, 20.03.2007, Cl. A23K1/02.
16. Patent 2126941, USA, 27.02.1999, Cl. F26B5/04.
17. Patent 6440478, USA, B1, 27.08.2002, Cl. À 23 Ê 1/02
18. Bewley J. Molasses in dairy rations. Journal of Progressive Dairyman, 2006, March.
Authors
Tekutyeva Ludmila Alexandrovna, Candidate of Technical Science;
Son Oxana Mihailovna, Candidate of Technical Science;
Podvolotskaya Anna Borisovna, Candidate of Medical Science
Far Eastern Federal University
8, Sukhanova Str., Vladivostok, 690950, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Yashenko Anna Sergeevna
Arnika Co. Ltd.,
19 a, Russkaya Str., Vladivostok, 69003, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Kharitonov D.V., Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Shefov D.A., Rimareva L.V., Sokolova E.N., Borscheva Yu.A. Effect of Transglutaminase on Sour Cream Protein Fractional Composition

P. 28-32 Key words
sour cream; structural-mechanical characteristics; transglutaminase; protein fractional composition.

Abstract
Sour cream with reduced fat mass fraction is to a greater extent subjected to such defects as insufficiently viscous consistency and whey separation. Transglutaminase is considered by the world food industry as the alternative of structure-forming, stabilizing food additives in protein containing products and can be the agent improving the texture of low fat sour cream. The extent of modification of dairy products physical properties under the influence of transglutaminase depends on the degree of milk proteins cross-linking by specific isopeptide bonds. The aim of the work was to study the impact of transglutaminase on the fractional composition and functional properties of low fat sour cream protein, reveal the technological process factors effecting the extent of sour cream protein modification. The work was carried out by All-Russian Dairy Research Institute and All-Russian Research Institute of Food Biotechnology. The fractional sour cream protein composition was determined by electrophoretic chromatographic methods; structural-mechanical characteristics - by the method of rotational viscometry; organoleptic and physical-chemical properties - by the standard methods. The maximum changes in sour cream protein composition were registered in the samples of the product fermented by active transglutaminase at 40 °C in which more significant improvement of structure and mechanical characteristics were also observed. The obtained results confirmed the possibility to regulate sour cream structural-mechanical characteristics due to usage of certain doses of transglutaminase ferment; the character of changes of protein fractional composition (increase of protein fractions number with molecular weight more than 60 kDa by approximately 40 %) and efficiency criteria of sour cream biotechnology using protein ferment modification ensuring its texture improvement (increase of the effective viscosity by more than 50 %) have been revealed.

References
1. Bonisch M. P., Huss M., Weitl K., Kulozik U. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. International Dairy Journal, 2007, no. 17 (11), pp. 1360-1371.
2. Lorenzen P. C. Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients. Food Res. Int., 2007, no. 40, pp. 700-708.
3. Ozer B., Avni Kirmaci H., Oztekin S., Hayaloglu A., Atamer M. Incorporation of microbial transglutaminase into non-fat yogurt production. International Dairy Journal, 2007, vol. 17, no. 3, pp. 199-207.
4. Partscytfeld Ñ., Schreiner J., Chwarzenbolz U., Henle T. Studes on enzymatic crosslinking of casein micelles. Czech. J. Food Sci., vol. 27, 2009, special issue, pp. 99-101.
5. Yuksel Z., Erdem Y. K. The influence of transglutaminase treatment on functional properties of set yoghurt. International Journal of Dairy Technology, 2010, vol. 63, no. 1, pp. 86-97.
Authors
Kharitonov Dmitriy Vladimirovich, Doctor of Technical Science;
Zobkova Zinaida Semionovna, Doctor of Technical Science;
Fursova Tatiana Petrovna, Candidate of Technical Science;
Zenina Dariya Viacheslavovna, Candidate of Technical Science;
Gavrilina Alla Dmitrievna;
Shelaginova Irina Remmovna;
Shefov Dmitriy Alexeevich
All-Russian Dairy Research Institute,
35-7, Lusinovskaya St., Moscow, 115093, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Rimareva Ëþáîâü Viacheslavovna, Doctor of Technical Science; Professor;
Sokolova Elena Nikolaevna, Candidate of Biological Science;
Borscheva Yulia Alexandrovna
All-Russian Research Institute of Food Biotechnology,
4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pribytkov A.V., Ovsyannikov V.Yu., Martekha A.N., Toroptzev V.V.Analysis of the Influence of the Main Factors on the kinetics of the Process Drying of Raw Fermented Wheat Vibroboiling Pour in Bed

P. 33-35 Key words
kinetics; drying; raw fermented wheat.

Abstract
The paper presents an analysis of the influence of the main factors on the kinetics of the process of drying the fermented wheat raw material vibroboiling pour layer. The urgency of the question of the optimal value according to moisture content and temperature of the material kinetic regularities of the process of dehydration. Were selected as the main factors influencing the kinetics of the drying process, such as the temperature of the drying agent, the amplitude and frequency of the oscillations of gas distribution shelves. In optimal conditions, the hydrodynamic regime using the method of planning the experiment are studying the kinetics of the drying process of fermented wheat feedstock. The influence of temperature and air velocity on drying feedstock influences the oscillation frequency and amplitude of a gas distribution grid on the kinetics of drying of the fermented product, and the effect of the specific load on the product dripping process. Describes the behavior of the curves of drying and drying rate at different periods of the drying process of fermented wheat feedstock. The temperature curves, which show the change in temperature of the product over time. Article conclusions about the impact of greater amplitude gas distribution shelves for the duration of the drying process, rather than the frequency, as well as a greater influence of the temperature of the drying agent, as opposed to speed. Furthermore a significant impact on the rate and duration of the drying process of the fermented wheat raw materials has specific load on the gas distribution shelf. Curves drying rate and drying the fermented wheat feed at different temperatures, the speed of the drying agent, at a different amplitude and frequency of the gas distribution shelves, as well as different specific load.

References
1. Lykov A. V. Teoriya sushki [Theory of drying]. Moscow, Energiya Publ., 1968.
2. Antipov S. T., Ovsyannikov V. Yu., Martekha A. N. [Operating parameters of drying the fermented wheat raw material in the vibroboiling layer]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 12, pp. 54-55. (In Russ.)
3. Kravchenko V. M., Martekha A. N. [Research of hygrothermal properties of the modified feed]. Kormoproizvodstvo, 2012, no. 9, pp. 45-46. (In Russ.)
4. Malin N. I. Energosberegayushchaya sushka zerna [Energy-efficient drying grain]. Moscow, KolosS Publ., 2004. 240 p.
5. Antipov S. T., Pribytkov A. V., Zhuravlev A. V. [Statistical analysis of drying the beer pellet in the apparatus with twisted phases flow]. Khranenie i pererabotka sel'khozsyr'ya, 2006, no. 2, pp. 27-29. (In Russ.)
Authors
Pribytkov Alexej Viktorovich, Candidate of Technical Science;
Ovsyannikov Vitalij Yur'yevich, Candidate of Technical Science;
Martekha Alexandr Nikolaevich, Candidate of Technical Science;
Toroptzev Vasilij Vladimirovich, Candidate of Technical Science
The Voronezh State University of Engineering Technology
10 Revolutsii pr-t, Voronezh, 394036, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



DESIGNIING AND MODELLING THE NEW GENERATION FOODS

Rjazanceva K.A., Kruchinin A.G., Agarkova E.Yu., Kharitonov V.H. Usage of Baromembrane Processes in the Production Technology of Yoghurt of Functional Orientation for Dietary-prophylactic Nutrition

P. 36-41 Key words
allergenicity; bioactive peptides; hypotensive action; yogurt; ultrafiltration concentration; functional product.

Abstract
Nowadays the demand in yoghurts as the functional food products possessing ummunnomodulatory properties is increasing. In the process of yoghurt fermentation partial breakdown of milk protein occurs that reduces its antigenic properties and facilitates its digestion, improves the secretary and fermentative activity of gastrointestinal tract. Nevertheless for every third inhabitant of Russia milk proteins remain more or less the reason of allergic reaction development and due to this the necessity to give up or limit their usage. The aim of the work is the development of yoghurt technology of functional orientation based on usage of short chain peptides intended for reduction of allergic reaction risks development to milk proteins. The work has been carried out at All-Russian Dairy Research Institute. The standardized research methods and the method of rotary viscosimetry were used in this work. The membrane unit AL 362.00.00.01 IE with ultraviolet roll element with polyethersulfate membrane with threshold lag 5 kDa for milk peptide coagulate concentration was used in the process of investigation. Usage of short chain peptides in the technology of yoghurt production made it possible to produce the product with reduced allergenicity to milk proteins (residual antigenicity 0.003 %). Usage of ultrafiltration concentration facilitated the enhancement of yoghurt functionality due to protein mass fraction increase (5.28 %) and lactic acid bacteria (2.5·10 9 CFU / cm3) on retention of the required level of residual antigenicity (0.09 %) as well as improvement of organoleptic and structural-mechanical properties comparing to yoghurt not overhauled concentration. It has been proved that structural-mechanical characteristics of yoghurt overhauled concentration keeps stability during storage up to 8 days.

References
1. Koroleva O. V. et al. [Functional properties of fermented milk products with the whey protein hydrolysates]. Molochnaya promyshlennost', 2013, no. 11, pp. 7-10. (In Russ.)
2. Koroleva O. V. et al. [Prospects of using whey proteins hydrolysates in technology of dairy products]. Molochnaya promyshlennost', 2013, no. 7, pp. 66-68. (In Russ.)
3. Young W. P. Bioactive Components in Milk and Dairy Products. Wiley-Blackwell. 2009.
4. Parvez S., Malik K. A., Kang S. Ah., Kim H-Y. Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol., 2006, vol. 100, pp. 1171-1185.
5. Makino S., Ikegami S., Kume A., Horiuchi H., Sasaki H., Orii N. Reducing the risk of infection in the elderly by dietary intake of yoghurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1/S. Br J Nutr., 2010, vol. 104 (7), pp. 998-1006.
6. Shenderov B. A. Meditsinskaya mikrobnaya ekologiya I funktsional'noe pitanie. Probiotiki i funktsional'noe pitanie. T. 3: Probiotiki i funktsional'noe pitanie [Medical microbial ecology and functional nutrition. Probiotics and functional nutrition. Vol. 3: Probiotics and functional nutrition]. Ìoscow, Grant Publ., 2001. 288 p.
7. Tamim A. I., Robinson R. K. Iogurt i drugie kislomolochnye produkty [Yogurt and other dairy products]. Transl. from Engl., ed. by L. A. Zabodalova. St. Petersburg, Professiya Publ., 2003. 664 p.
Authors
Rjazanceva Ksenia Alexandrovna;
Kruchinin Alexandr Gennadievich, Candidate of Technical Science;
Agarkova Elena Yurievna, Candidate of Technical Science; Kharitonov Vladimir Dmitrievich,Doctor of Technical Science, Professor, Academician of RAS
All-Russian Research Institute of Dairy Industry
35 b. 7 Lusinovskaya st., Moscow, 115093, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Velichko D.S., Dubtsov G.G., Kodentsova V.M., Vrzhesinskaya O.A. New Facilities in Bakery Production for Sport Nutrition

P. 42-45 Key words
vitamins; hard bisquits; minerals; sport nutrition.

Abstract
Modern sport is connected with heavy physical and psychological stress on the organism. As a result sportsmen have needs in additional administration of macro- and micronutrients. Objective - to develop the new bakery, enriched with micronutrients, for using in sport nutrition. In the first faze of investigation sportsmen's opinion was analyzed about optimal product for additional eating. It is demonstrated that they consider hard bisquits as optimal product. At analyses of adequate provision of sportsmen's organism with vitamins and microelements it is determined that the most common it is deficiency of vitamins group Â, ÐÐ, Ñ and also iron, zinc, selenium and iodine. In the second faze of investigation, on the base of these results, hard bisquits formula is developed, enriched with vitamin-mineral premix. Premix contains these vitamins and microelements exactly, which deficiency was determined in sportsmen. Properties of hard bisquits samples was investigated with additives of vitamin-mineral premix volume 1.0 %, 1.5 %, 2.0 % and 2.5 % on 1 kg pastry for it's optimal concentration in product determination. Hard bisquits without premix were as the control sample. It is established according to results of experimental investigation that it is optimal to add in hard bisquits formula 2 % of premix on 1 kg ofpastry. Combination of optimal vitamins and microelements content and organoleptical properties similar to control sample was established in this sample. The authors consider that using of developed product in sport nutrition will allow to avoid micronutrients deficiency development in sportsmen and will promote the improving of sport results.

References
1. Shchepina V. M. et al. [Estimation of adaptation capabilities of athletes]. Teoriya I praktika fizicheskoi kul'tury, 2009, no. 1, pp. 27-30. (In Russ.)
2. Sukhov S. V. [Effect of biologically active supplements on physical performance and functional capabilities of judokas]. Voprosy pitaniya, 2009, vol. 78, no. 4, pp. 71-74. (In Russ.)
3. Rozenblyum K. A., ed. Pitanie sportsmenov [Nutrition of athletes]. Kiev, 2006. 388 p.
4. Rilova N. V., Troyegubova N. The mineral status of young athletes. 17th annual congress of the European college of sport science. Bruges, 2012, p. 636.
5. Topanova A. A. Otsenka pishchevogo statusa i individual'naya korrektsiya pitaniya yunykh sportsmenov: avtoref. diss. kand. med. Nauk [Assessment of food status and individual correction of young athletes nutrition: Cand. Diss. (Med. Sci.)]. St. Petersburg., 2009. 22 p.
6. Khafizova G. N., Rylova N. V. [Actual problems of young athletes nutrition]. Prakticheskaya meditsina, 2012, no. 7, pp. 20-23. (In Russ.)
Authors
Velichko Dariya Sergeevna, Post-graduate Student;
Dubtsov Georgiy Georgievich, Doctor of Technical Science, Professor
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.
Kodentsova Vera Mitrofanovna, Doctor of Biological Science, Professor
Vrzhesinskaya Oxana Alexandrovna, Candidate of Biological Science
Research Institute of nutrition,
2/14 Ustinskiy proezd, Moscow, 109240, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT

Perelygin V.M., Agafonov G.V., Torshin A.V. Improving Rectification System of Indirectly-uniflow Action

P. 46-49 Key words
column of distillation head and tail fractions; indirectly-uniflow action facility; mash-predistillation.

Abstract
Mash depuration in mash-predistillation columns plants indirectlyuniflowaction significantly reduces the amount of distillate and content of ethyl alcohol in it, thereby the cleaning effect of ethyl alcohol from the head and intermediate impurity in predistillation column, working by water-selection method, increase. However, existing installations do not allow realizing this advantage. The article discusses the option of an extra distillation column for head and tail impurities. The column has two nutritious platesTo the top nutrition plate is fed by fraction from the capacitor of ethanol columns, columns of final purification, ethanoltrap of pure distillate, comprising methanol, acetic aldehyde, and other head impurities. To the bottom nutrition plate is fed by predistillatehydroalcoholic steam, containing substantial amounts of organic acids and other tail impurities. Removing ethyl alcohol fraction from the middle zone of the column, purified from the head and tail impurities, and is directed to the plate of supply fractionator. Selectionplate divides column into two parts, the upper works as the concentration column of the methanol and head impurities, the bottom is designed to separate the ethyl alcohol from the condensate of epyurirovannogo steam and cleaning it from organic acids and other tail impurities. For the bottom of the column identified numbers of plates in evaporated and firming zones and steam consumption for heating it. Equations to assess the effect of treatment on the tail impurities, taken from the material balance equations. Conducted calculations for acetic acid have shown that it is almost completely removed with cube liquid from the column. This gives reason to recommend retrofitting mash-rectification plants indirectly-uniflow action by head and tail fractions distillation columns, which at low additional cost of heating steam allow to extract and clean ethyl alcohol from the accompanying impurities.

References
1. Harin S. E., Perelygin V. M., Merkin V. G., Ternovskij N. S., Arens G. O., Shvajger G. S., Tereshhenko N. F. Sposob poluchenija spirta-rektifikata [A method for producing rectified spirit]. Copyright certificate USSR, no. 265834, 1970.
2. Bogdanov Ju. P., Artjuhov V. G., Artjomov N. S., Jarovenko V. P., Ternovskij N. S., Jarmosh V. I., Perelygin V. M., Shamrin V. F. Ustanovka dlja proizvodstva rektifikovannogo spirta [Plant for the production of rectified spirit]. Copyright certificate USSR, no. 912750, 1982. 3. Perelygin V. M., Torshin. A. V. Sposob poluchenija rektifikovannogo spirta [A method for producing rectified spirit]. Patent RF, no. 2540009, 2015. 4. Perelygin V. M., Perelygin S. V. Sposob poluchenija rektifikovannogo spirta [A method for producing rectified spirit]. Patent RF, no. 2300569, 2007. 5. Kogan V. B., Fridman V. M., Kafarov V. V. Ravnovesie mezhdu zhidkost'ju i parom [The equilibrium between liquid and vapor]. Moscow-Leningrad, Publ. Science, 1966. 1428 p. (In Russ.).
Authors
Perelygin Viktor Mihailovich, Doctor of Technical Science, Professor
Agafonov Gennadiy Viacheslavovich, Doctor of Technical Science, Professor
Torshin Alexander Viktorovich, Post-graduate Student
Voronezh State University of Engineering Technology,
19 Revolutsii pr., Voronezh, 394036, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Yablokov A.E., Kazarov A.R.Research of Influence of Rubber-metal Bearings Rotor on Hammer Mill Dynamics

P. 50-54 Key words
vibration abatement; vibration-isolation; dynamic simulation; mathematical simulation; hammer mill.

Abstract
Work of hammer mills for processing grain and lump materials to animal feed is accompanied by vibration and noise, greatly exceeding health standards. In order to reduce noise and vibration of hammer mill suggested to vibration-isolate it's rotor using rubber-metal bearings. To substantiate the technical solutions carried out dynamic analysis of the proposed design. Research and testing of this design were carried out in the research laboratory of the Moscow State University of Food Production. In the course of research has been specifically developed a mathematical model of the machine, due to which, for a more accurate selection of rubber-metal bearings, it was possible to simulate a variety of defects (unbalance of the rotor, assembly inaccuracy) affecting the vibration and noise characteristics of grinders. Th-us, this model allows you to change the technical characteristics of the crusher and observe how the overall vibration of the machine chhanges. Inertia and stiffness coefficients of the model are calculated in the CAD-system SolidWorks. The dynamic equations of motion describing the oscillations of crusher subunits under the influence of the disturbing force of inertia of the rotor imbalance solved numerically by the Runge-Kutta methods in the MathCad. Comparative analysis of the oscillations in the rotor supports with different stiffness showed that using rubber supports can substantially reduce vibration of the crusher. Axial preload elastic member increases the rigidity of the supports, which affects the resonance frequency toward its increase, but if predetermined conditions are not strongly influenced by the damping effect. As a result of numerical experiments it's showed that the proposed solution can make the amplitude of the oscillations of crusher housing 1.6-6 times lower.

References
1. Glebov L. A., Demskii A. B., Veden'ev V. F., Yablokov A. E. Tekhnologicheskoe oborudovanie i potochnye linii predpriyatii po pererabotke zerna: uchebnik [Technological equipment and production lines for grain processing]. Moscow, DeLi print, 2010.
2. Terekhin S. Yu., Glebov L. A., Yablokov A. E. [Development of methods and means of vibro-acoustic diagnostic of fodder production equipment]. Estestvennye i tekhnicheskie nauki, 2008, no. 5 (37). (In Russ.)
3. The Ministry of the USSR blanks. Kharkov machine-building plant. Minutes ¹ 36 (515) 73 serial production tests sample of the hammer crusher brand A1 DCF. Kharkiv, 1973. (In Russ.)
4. Kozhevnikov S. N., Esipenko Ya. I., Raskin Ya. M. Mekhanizmy. Spravochnik [Mechanisms]. 4th ed., Moscow, Mashinostroenie Publ., 1976.
5. Terekhin S. Yu., Kritskii M. S., Yablokov A. E. [Mathematical modeling the defects of the experimental hammer mill]. Global'nyi nauchnyi potentsial, 2013, no. 12 (33), pp. 87-90. (In Russ.)
6. Drong V. I. et al. Kurs teoreticheskoi mekhaniki [The course of theoretical mechanics]. Moscow, Bauman MSTU Publ., 2005. (Ser. Mekhanika v tekhnicheskom universitete [Mechanics at the Technical University]. Vol. 1).
7. Panovko Ya. G. Osnovy prikladnoi teorii kolebanii i udara [Fundamentals of applied theory of vibrations and shock]. Leningrad, Politekhnika Publ., 1990.
8. Alyamovskii A. A. SolidWorks/CosmosWorks: Inzhenernyi analiz metodom konechnykh elementov [Engineering analysis by finite elements method]. Moscow, DMK Press, 2004.
9. D'yakonov V. P. [Mathcad 2000]. St. Petersburg, Piter Publ., 2001. (In Russ.)
Authors
Yablokov Alexander Evgenievich, Candidate of Technical Science;
Kazarov Artur Romikovich, Post-graduate Student
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.



Azadova E.Ph., Akhmedov M.E., Demirova A.Ph. Use of Microwave Electromagnetic Field in the Production of Canned Baby Food

P. 55-57 Key words
mashed potatoes; blanching; baby food; quince; sterilization mode; microwave treatment; temperature.

Abstract
The essence of the proposed technological innovations lies in the fact that instead of the heat treatment performed in water and saturated steam environment, quince generally treated in a microwave frequency EMF 2400±50 MHz, a power of 700-1000 W for 2.0-3.0 minutes, during which the temperature throughout the volume of the fruit reaches 80...82 °C, which is sufficient to inactivate oxidative enzymes. The resulting mash is lighter in color, without oxidation processes in the form of finely divided homogeneous mass with a pleasant taste and aroma inherent quince. Another technical innovation of the proposed technology of production of canned puree is to improve the process of thermal sterilization. Mode of sterilization by traditional technology of production of canned puree for baby food quince has a duration of more than 60 minutes. In order to reduce the duration of the process of heat sterilization, we propose a new technological method preheating puree packaged in jars in the microwave EMFs that at the same time ensure the reduction of microbial contamination of the product and the removal of air from the cans before sealing. Application preheating puree to banks before packaged in sealed microwave EMF allows increasing the initial temperature of the product prior to sterilization 90...92 °Ñ, thereby shortening provides heat sterilization as compared to the traditional mode of sterilization for 20 minutes, with simultaneous reduction of the unevenness of the individual layers of heat treatment Product banks that also allow the use of shadyaschih modes of heat treatment, which naturally provide and improve the quality of the finished product.

References
1. [Collection of technological instructions for the production of canned food]. Vol. 2. Moscow, 1973. (In Russ.)
2. Flaumenbaum B. L., Tanchev S. S., Grishin M. A. Osnovy konservirovaniya pishchevykh produktov [Fundamentals of food preservation]. Moscow, Legkaya i pishchevaya promyshlennost' Publ., 1982
3. Akhmedov M. E. et al. [Improving production technologies of compote from apples with microwave EMFs]. Problemy razvitiya APK regiona, 2013, no. 1, pp. 60-63. (In Russ.)
4. Akhmedov M. E., Mukailov M. D., Demirova A. F. [Research of efficiency of cooling methods of canned in glass containers in a static jars state]. Problemy razvitiya APK regiona, 2013, no. 4, pp. 48-53. (In Russ.)
5. Demirova A. F., Akhmedov M. E., Mukailov M. D. [The new method of heat sterilization of canned food in a heated air stream and hot water]. Problemy razvitiya APK regiona, 2013, no. 3, pp. 66-68. (In Russ.)
6. Demirova A. F. [Improving canning technology by increasing the initial average volume temperature of the product]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2011, no. 4, pp. 44-45. (In Russ.)
7. Demirova A. F. [The principles of creation of highly energyefficient technological processes of canned production]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2011, no. 5-6, pp. 60-62. (In Russ.)
8. Akhmedov M. E., Demirova A. F., Akhmedova M. M., Akhmedov R. A. [Device for preheating before sterilization of fruits and vegetables in banks]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 8, pp. 46-48. (In Russ.)
9. Akhmedov M. E., Demirova A. F., Mukailov M. D., Ataeva A. U. [Application of innovative technologies in the food industry to improve the efficiency of heat sterilization of canned food]. Problemy razvitiya APK regiona, 2013, no. 2, pp. 53-56. (In Russ.)
Authors
Azadova Elmira Pharhadovna, Post-graduate Student
Dagestan State Technical University
70 I.Shamyl Ave., Makhachkala, 367015, The Republic of Daghestan, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Akhmedov Magomed Eminovich, Doctor of Technical Science, Professor
Demirova Amiyat Phejdzudinovna, Doctor of Technical Science, Professor
Dagestan State Institute of National Economy,
5 D. Ataeva st., Makhachkala, 367008, The Republic of Daghestan, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.