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Rambler's Top100

Storage and processing of farm products №6/2015


Tekutyeva L.A., Son O.M., Podvolotskaya A.B., Palagina M.V., Iashchenko A.S. Russian Market of Sugar Beet and Molasses. Problems and Solutions

P. 5-8 Key words
deficit; import substitution; feed production; molasses; market; sugar beet; export.

This article is devoted to the problem of irregularity in the distribution of beet molasses at the domestic and foreign markets. As the result of high demand in this raw material in different branches of industry its consumption increases from year to year. And in spite of the fact that Russia is the leading manufacturer of beet molasses in the world, there is deficiency of this raw material at the market as its significant part is exported. Thus, with in the last 5 years the export volume of this product has increased more than 5 times: in 2010 the export index was 161 thousand tons, and in 2014 it already achieved 903 thousand tons. As the result, domestic consumers and processers of molasses under the conditions of raw material shortage are forced to buy it at a higher price, and it causesthe further increase of molasses processing products cost (feed for farm animals, yeast, ethanol, organic and amino acids, thickeners forcookery, etc.). Besides, this article considers indexes of the main regions of sugar beet cultivation, also the statistics data are given showing that there is strong dependence on import resources at the market, which may causethe reduction of cultivation area in future. But its hould benoted that due to governments upport of agriculture some projects of renewal of the country agroindustrial complex from Far East to Krasnodarskiy region have been developing. The article also listed a number of measures, which may allow in length of time to settle and optimize the production and market processes of this segment of economy of the country. The following measures are suggested: in-depth over haul of sugar plants, implementation of foreign technologies of raw materiallong-term storage andsetting export duties aspreventive measures against the excessive outflow of the raw material from the country. Thus, this work emphasizes relevance of the problem of molasses deficiencyat the domestic market, and it is sustained with the up-to-date statistics data.

Tekutyeva Ludmuila Alexandrovna, Candidate of Technical Science;
Son Oxana Mikhailovna, Candidate of Technical Science;
Podvolotskaya Anna Borisovna, Candidate of Medical Science;
Palagina Marina Vsevolodovna, Doctor of Biological Science, Professor
Far Eastern Federal University
8 Suhanova St., Vladivostok, 690950, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Iashchenko Anna Sergeevna
Trade Center "Arnica"
19a Russkaya St., Vladivostok, 690039, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Sus E.B., Nikitina M.A.Information Technology in the Food Industry

P. 9-12 Key words
equipment; information technology; computer systems.

In the broad terms IT is a set of processes, search methods, data capture, storage, processing and techniques of the execution of these methods and processes; techniques and methods of usage computers when functions such as data capture, storage, processing, communication and usage; sources necessary to capture, process, store and dissemination of information. In a narrow sense IT in the meatindustry is a combination of software based methods and programmed tools combined in a technology chain providing gathering, processing and display of information on purpose to reduce labor input in the meat industry processes. The goal of this study is to provide an analytical survey of the companies dealing with software and equipment development and their selling on the territory of the Russian Federation. The special attention is given to IT in the meat industry. Nowadays IT is increasingly applied in the meat industry. It can be either multitasks robots, automatic managed lines or single task equipment, and certainly computers application software. At the present time the development of the new robots, lines, equipment and software and modernization of existing ones takes place actively. The analyze of IT market showed the tendency that robots, lines, technological equipment used in the meat industry are mainly made abroad while software is usually made in Russia. In the nearest future the final implementation of IT in production will give not only the direct economic impact but quality and presentation improvements, an improvement in processes, an extension of shelf life, increase of speed and comprehensiveness of the obtained data about the production and goods, increase the level of trust among consumers and business customers.

Sus Egor Borisovich, Candidate of Technical Science
Nikitina Marina Alexandrovna, Candidate of Technical Science
The Gorbatov's All-Russian Meat Research Institute
26 Talalikhina St., Moscow, 109316, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Nikitina S.Yu., Rudakov O.B.Application of the Unifac Method for the Limiting Evaporation Coefficients of Ethanol Admixture Calculation

P. 13-16 Key words
pressure; concentration; evaporation coefficients; UNIFAC method; impurities; rectification; ethanol.

The limiting evaporation coefficients of ethanol admixture were calculated using the UNIFAC method; the influence of pressure and composition of the system on impurity components was estimated. It was shown that the highest accuracy can be reached in calculation of coefficients for acetaldehyde, isopropanol, crotonaldehyde, and 1?propanol. The pressure increasing during the fixed concentration of ethanol leads to the decreasing of limiting coefficients of acetaldehyde and crotonaldehyde, this rule is more applicable to acetaldehyde. The limiting evaporation coefficients of isopropanol and 1?propanol only slightly depend on pressure changing. In both cases, in the region of low ethanol concentration coefficients are slightly higher at low pressures, in the region of high ethanol concentration coefficients don't depend significantly on the system pressure. The results can be used in modeling of rectification processes, for purification systems projecting and development of new methods of ethanol quality increasing.

Nikitina Svetlana Yurievna, Candidate of Technical Science;
Rudakov Oleg Borisovich, Doctor of Chemical Science
Voronezh State University of Architecture and Civil Engineering
84 20-letiya St., Voronezh, 394006, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kobylkin D.S., Kishkilev S.V., Korotkov V.G.Improving the Quality and Economic Efficiency of the Processing of Grain Raw Materials in the Application of Cryogenic Technologies

P. 17-21 Key words
milling; food; cooling; extrusion; energy performance.

The article presents the main ways to reduce energy consumption for the production of feed. The results of calculation of economic efficiency in the application of shock freezing of raw material in the proposed line of feed production and feed additives. A comparative analysis of qualitative and quantitative indicators of various types of grinding machines with low productivity, which are produced by enterprises of Russia. It is concluded that most effectively carry out grinding on a rotary crusher (construction LLC "Uralspecmash"), as have almost the same performance, impact crusher is less energy intensive. Shows a line for the production of feed additives on the basis of grain raw materials and waste of recyclable materials during cooling of the feedstock and the effect of cooling on power parameters of the extrusion process. Provides guidance on the selection of technological parameters of the original mixture in the proposed line for receiving the extruded feed.

Kobylkin Dmitry Sergeevich, Candidate of Technical Science;
Kishkilev Sergey Vladimirovich, Post-graduate Student;
Korotkov Vladislav Georgievich, Doctor of Technical Science, Professor
Orenburg State University,
13 Pobedy avenue, Orenburg, 460018, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Darbisheva A.M., Demireva A.F., Akhmedov M. E.The Efficacy of Heat Sterilization Compote of Cherries Using High Temperature Heat Transfer Fluids

P. 22-24 Key words
two-stage heat treatment; cherry compote; flow of heated air; sterilization.

Analysis of the modes of heat sterilization used in practice canning industry shows that they have a relatively large duration of the heat treatment, a relatively large non-uniformity of heat treatment of the peripheral and Central layers, and the large expenditure of heat energy and cooling water. The authors have developed and proposed an efficient method of thermal sterilization of canned food using high temperature heat transfer fluids and intermittent rotation of the cans in the process of heat treatment, which ensure a significant reduction in the duration of thermal sterilization and saving of thermal energy and cooling water. The results of experimental studies on warming canned food in the stream of heated air and hot water with subsequent cooling in a stream of atmospheric air with the rotation of the containers allow you to set a new mode of sterilization of canned food. Also proposed a new expression formula sterilization for devices of continuous action, which includes: initial product temperature; temperature of heated air, hot water and cooling air; the velocity of the heated and cooling air; the duration of heating in a stream of heated air, hot water and cooling in a stream of atmospheric air, and the frequency of rotation of the container. The proposed method is compared with the known, provides significant savings of thermal energy and water, improving the quality of the finished product by reducing the duration of the heating process.

Darbisheva Asiyat Magomedovna, Post-graduate Student;
Dagestan State Technical University Makhachkala,
70 Shamillya Prospect, Makhachkala, 367015, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Demireva Amiyat Feyzudinova, Doctor of Technical Science;
Akhmedov Magomed Eminovich, Doctor of Technical Science
Dagestan State Institute of National Economy,
5 D. Ataeva St., Makhachkala, 367008, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Marin M.A., Vereshchagin A.L. Changing the Properties of Buckwheat Unground Storage Produced from Wet and Raw Beans

P. 25-28 Key words
wet grain; buckwheat; an acid number of fat; acidity; unground buckwheat; quality indicators; raw grain; storage.

Preservation of cereals during prolonged storage depends on the intensity of processes occurring in them, which lead to a change in the organoleptic and biochemical parameters. It is well known that the ability of buckwheat to the storage of great influence and quality of raw materials. The worse the quality of the grain, the more it is exposed to all sorts of adverse effects, such as germination, frost damage, or damage to, the worse it is stored, and the faster the storage spoils cereal derived from the grain. For the test were selected batch of buckwheat varieties "argument", collected in the foothills of the Altai Territory in 2011 with moisture content up to 20.9?%. Processing of grain shipments carried out without pre-drying of grain. Studies have shown that during the guaranteed period of storage at buckwheat unground acid number is changed fat content and acidity defined fat. It was found that the change in the acid number of fat and fat acidity can be described by S-shaped curve and can be divided it into three parts. The first stage lasts up to 7 months, the second stage - from 7 to 15 months, the third stage - from 15 to 20 months. These studies of buckwheat unground generated from wet and raw buckwheat showed that this grain can be used to generate unground buckwheat.

Marin Vasilij Alexandrovich, Candidate of Technical Science
Vereshchagin Alexandr Leonidovich, Doctor of Chemical Science, Professor
Biysk Technological Institute (branch of Polzunov Altay State Technical University)
27 Trofimova St., Biysk, 659305, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Shefov D.A.The Impact of Starter Cultures Types on the Structural-Mechanical Characteristics of Sour Cream Manufactured by Using of Protein Ferment Modification

P. 29-31 Key words
sour cream; structural and mechanical properties; starter cultures type; transglutaminase.

Usage of starters selected according to their microflora ability to produce extracellular polymers provides with the significant quality improvement of fermented products texture. However usage of viscous starter doesn't sufficiently effect low fat sour cream consistency during its bulk manufacture by stirred method. One of the way to improve fermented products consistency is protein ferment modification which also effects positively on their structural - mechanical properties. The aim of the present work was to study the impact of the complex of such factors as starter culture type and protein modification by transglutaminase ferment on the formation of low fat stirred sour cream consistency. The work was performed by All-Russian Dairy Research Institute. Sour cream structural - mechanical characteristics were determined by the rotational viscometry method; the organoleptic and physical-chemical properties were measured by the standard methods. The character of reological flow curves of sour cream samples depended on the type of the starter used and ferment dose. At low shear rates the viscosity of the product manufactured by using of more viscous strains was comparable to the viscosity of the product manufactured with transglutaminase and less viscous starter. At higher shear load the structure of the product with transglutaminase and non-viscous starter was destroyed less intensively i. e. the greater strength and initial advantage due to usage of viscous starter was leveled. The obtained results showed that during production of sour cream with 10?% of fat content using viscous culture type transglutaminase dose can be reduced depending on the level of hydromechanical impact on the product during its manufacture.

Zobkova Zinaida Semionovna, Doctor of Technical Science;
Fursova Tatiana Petrovna, Candidate of Technical Science;
Zenina Daria Viacheslavovna, Candidate of Technical Science;
Gavrilina Alla Dmitrievna;
Shelaginova Irina Remmovna;
Shefov Dmitriy Alexeevich
All-Russian Research Institute of Dairy Industry
35 bldg 7 Lusinovskaya St., Moscow, 115093, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Pavlovsckaya N.E., Gagarina I.N., Gorkova I.V., Gavrilova A.Yu., Kostromicheva E.V., Solokhina I.Yu. The Use of "Octopus" Buckwheat Sprouts as a Filler in Dairy Products

P. 32-35 Key words
buckwheat; dairy products; freeze-dried cultures; organoleptic.

It is known that buckwheat is rich in natural active ingredients: vitamins, proteins, minerals, bioflavonoids. Established that the "Octopus" buckwheat sprouts has healing properties, has a pleasant sour-sweet taste, so its use as a filler in dairy products will serve as an excellent supplement. As starter cultures for fermented milk product were picked DVS culture lyophilized Streptococcus: St-Body-3, CHN-19, YF-812. The filler used the "оctopus" buckwheat seedling length of 6-10 cm. Scoping was conducted organoleptic assessment of quality dairy product filled with buckwheat sprouts given points, coefficients significant indicators for assessing the quality of the product ranges. By mathematical planning of the experiment was set amount of overhead mass as a percentage of seedlings, which was 7?%. Therefore, the optimal amount to be making 70 kg of "оctopus" buckwheat sprouts per 1 ton of milk.

Pavlovsckaya Ninel Efimovna, Doctor of Biological Science, Professor;
Gagarina Irina Nikolaevna, Candidate of Agricultural Science;
Gorkova Irina Viacheslavovna, Candidate of Agricultural Science;
Gavrilova Anna Yurievna, Candidate of Biological Science;
Kostromicheva Ekaterina Viacheslavovna, Candidate of Biological Science;
Solokhina Irina Yurievna, Candidate of Biological Science;
Orel State Agrarian University
69 General Rodin St., Orel, 302019, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Solomina L.S., Solomin D.A.Widening if Raw Materials Base for Modified Starch Production

P. 36-40 Key words
moisture thermal treatment; pregelatinized starch; triticale starch; factors and parameters of production; physicochemical properties.

The possibility to use triticale starch as raw materials for pregelatinized starch production was discovered. The effect of different technological factors upon the change of physicochemical properties of native triticale starch at moisture-thermal treatment: concentration of starch slurry, temperature and duration of drying was studied. It was established that with increase of concentration of starch slurry from 10 to 45?% the swelling ability of starch is decreased and degree of swelling in cold water. With increase of duration of starch paste drying the swelling ability of starch is decreased, the solubility and brittleness of dried film is decrease. It was established that at temperature of drying the slurry of 150 °C triticale pregelatinized starch had the highest swelling ability in cold water, and dried films were homogenous and elastic. There were developed scientifically proved parameters of triticale modified starch production from domestic raw materials. The comparative evaluation of quality of pregelatinized starch from corn, wheat and triticale starches at similar conditions was carried out. There was established that triticale modified starch on swelling ability, solubility and dynamic viscosity takes medium position between corn pregelatinized and wheat pregelatinized starch. It was shown that dispersions of pregelatinized triticale starch are stable to mechanical stress. The reasonable conclusion about feasibility of choice of triticale starch as raw material was made.

Solomina Lidiya Stepanovna, Candidate of Technical Science
Solomin Dmitry Anatolievich
All-Russia Research Institute for Starch Products,
11 Nekrasova St., Kraskovo, Moscow region, 140051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Yablokov A.E.Neural Network Technology in the Problem of Monitoring Machines Formula-feed Production

P. 41-44 Key words
vibration diagnostics; hammer crusher; neural networks; technical diagnostics.

Methods of technical diagnostics detects a fault during machine operation. Diagnostics allows you to optimize the maintenance of equipment formula-feed production, reduce operating costs. The aim of research carried out in MGUPP is to increase the accuracy and efficiency of methods of diagnosing machines. Investigations were carried out during the year to feed mill JSC "Bolshevo-Hleboproducts" (Moscow Region) for six hammer crushers A1?DMR. Bearing vibration in the vertical direction was measured by an instrument in "Corsair+" (PVF VibroCentre). At the same time was determined the technical condition of the machine with the help of devices and expert evaluations. The problem of classification of technical condition of the machine is solved by a neural network in the program "Statistiсa 6". Background information for the construction of the network are the amplitudes of 1?/?3 octave spectrum of vibration of bearing assemblies. Network trained to recognize four technical states - "hard-working", "rotor unbalance", "clutch defects" and "bearing defects." A result of researches found the best Network - three-layer perceptron MP 7: 7?8?4: 1. The most important diagnostic information are the values of the amplitudes of the 1?/?3 octave spectrum with average frequencies: 315 Hz, 100, 650, 500, 200, 50 and 40 Hz. Checking on the control samples showed levels of correct classification of 1.000, an error learning 0.000005. The resulting neural network can be used to determine the technical condition of hammer mills A1?DMR amplitude value at 1?/?3 octave spectrum of vibration. Research results will be used to create a stationary system of technical diagnostics hammer crushers.

Yablokov Alexandr Evgenievich, 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.

Blagoveshchenski I.G., Blagoveshchenskaya M.M., Kozlovskaya A.E.The Building Integrated Automated System Plant Shipment of Finished Food Products

P. 45-48 Key words
automated system; concept; multi-level structure; shipment; food products; packaging.

Explores the process of storage and transportation of products at the food company, producing or processing of bulk materials (sugar, grain, flour, nuts, cocoa beans, etc). The urgency of solving problems in these areas through automation of key processes. The main tasks of automation of each of the sites. The proposed layered structure of the automated system of dispatch and metering of bulk materials described its composition. Presents solve automation tasks. Researched and analyzed the lower and middle level of this system, which is a local automated control of individual technological processes (ACSTP). It is shown that the upper level is the information system that contains information not only from PCs, but also from ERP systems and video surveillance systems. It is noted that the proposed system consists of several subsystems, which can be implemented separately or together. Due to this, this system can be applied not only at the large food companies, the corporations, but in some small companies, grain elevators, factories. General concept of an integrated automation system of the plant shipment of finished food products and packaging. Shows the advantages of the proposed concept, which allows to resolve all the issues raised in this article problems of plant dispatch and packing bulk materials.

Blagoveshchenski Ivan Germanovich, Post-graduate Student;
Blagoveshchenskaya Margarita Mikhailovna, Doctor of Technical Sciences, Professor;
Kozlovskaya Anastasia Eduardovna, Post-graduate Student
Moscow State University of Food Productions
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Rezchikov V.A., Urmanov A.I.Improving the Technology of Grain Drying Rapeseed

P. 49-52 Key words
grain dryer; quasi-isotermal; acid-degree value; mixing ratio; initial heating; rape; recirculation; drying.

The present article describes the issue of high-moisture rapeseed drying. The introductory part of this article outlines the current state of rapeseed production in Russia, as well as rapeseed's feed, technical and food characteristics and advantages. The general characteristics of reasons and essenceof high-moisture rapeseed drying issue are considered in the first part of the article. The equipment applicated inrapeseed drying at the present moment is also analyzed here. Implementation of the most advancedtechnological scheme of recirculated drying, so-called "quasi-isothermal drying", is proposed as a solution of this problem. The advantages of described drying method, technological features, as well as laboratory investigation data and production tests in comparison with other popular drying methods in our country, influence of qualitative, technical and economicalindexes are studied in the main part of the article. As a conclusion the author summarizes that the proposed method provides a significant intensification of the drying process, while maintaining the advantages of commercial and seed characteristics.

grain dryer; quasi-isotermal; acid-degree value; mixing ratio; initial heating; rape; recirculation; drying.