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Rambler's Top100

Storage and processing of farm products №10/2015

THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Sereda A.S., Kostyleva E.V., Smirnova I.A. Sharikov A.Y. The Use of Enzyme Preparations of Serine Proteases in the Hydrolysis of Toasted and Extruded Soybean Meal

P. 5-8 Key words
glycinin; b-conglycinin; serine proteases; soybean meal; extrusion cooking.

Abstract
Due to the high content of the protein with balanced amino acids profile, soybean meal is a promising raw material for feed and food protein supplements. At the same time, antinutritional heat-stable proteins - glycinin and b-conglycinin exhibiting antigenic properties, account for about 70?% of the soy protein. Сompact structure of molecules and disulfide bonds presence make glycinin and b-conglycinin hardly hydrolyzable. To eliminate the immunogenic properties of glycinin and b-conglycinin, the application of proteases with broad substrate specificity in combination with the extrusion pretreatment of the substrate is required. Serine proteases are most frequently used for the enzymatic hydrolysis of plant and animal protein-containing substrates. Serine proteases from various sources may differ in substrate specificity and capability for cleavage of hardly hydrolyzable substrates. In this paper, the efficacy of serine protease enzyme preparations of bacterial, fungal, and animal origin in hydrolysis of the toasted and extruded soybean meal was evaluated. Hydrolysis of soybean meal was carried out in high concentrated media at substrate at temperature 50 °C. Extrusion cooking was used as additional factor for modification of protein structure and was carried out at temperature 120 °C. The results of electrophoresis of the dried hydrolysates of toasted and extruded soybean meal showed, that serine proteases exhibited differences in the hydrolysis of glycinin and b-conglycinin subunits in toasted soybean meal, but all the studied enzyme preparations provided a complete hydrolysis of proteins in extruded soybean meal to peptides with molecular weight under 15 kDa. The preparations of serine proteases of animal and bacterial origin showed the greatest activity against all b-conglycinin subunits and polypeptide A of glycinin in toasted soybean meal.

References
Authors
Sereda Anna Sergeevna, Candidate of Technical Science;
Kostyleva Elena Viktorovna, Candidate of Technical Science;
Smirnova Irina Alexandrovna;
Sharikov Anton Yurievich, Candidate of Technical Science
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.



Osadchenko I.M., Gorlov I.F., Nikolaev D.V.Study of Elemental Composition and Electrochemical Properties of Drinking Water Andcatholyte after Electroactivation

P. 9-11 Key words
anions; cations; static electrolyzer; transport; composition of elements; electroactivation; electrochemical properties.

Abstract
The article presents material on the element (mineral) structure and the electrochemical properties of the original drinking water and the catholyte after electrochemical activation (ECA). Potable water is a low mineralized solution with a solids content up to 1.0 g/dm3 after treatment the system, including the treatment the water from the Volga river in Volgograd. Fractions of the ECA water have a number of useful properties, in particular, the catholyte has bioactivity and is used to stimulate the germination of crop seeds, milk deoxidation, inhibiting the unwanted microflora in meat processing. Nevertheless, some data is inconsistent, the evidence of some investigators differs, and the information about the changes in the elemental composition and the electrochemical properties of the original drinking water and the resulting catholyte is poor. This data limitation, including the information about the ECA in a static electrolyzer and the interest in the beneficial properties of the catholyte, led to the conclusion that additional research is necessary. So, the continuation of this work is urgent. In this regard, as the object of study, some samples of drinking tap water in Volgograd were taken after water precipitation for 1-2 hours to ensure the stable performance of the active acidity (pH) and the oxidation-reduction potential (ORP) with respect to the silver chloride electrode (SCE) reference. The choice for the study of the catholyte solution is associated in particular with the fact that it has shown a high catalytic activity in the chickpea seed germination and the inhibition of undesirable microflora in meat processing. In the ECA, the cationtransport to the cathode and aniontransport to the anode take place, including by electromigration. In a series of experiments the ECA technology has been perfected. It has been established that under optimum conditions, the process was conducted in the following way: the current of 0.10-0.15 A, the voltage of 40-41 V, the temperature was 17...20 °С, the duration - 30 minutes. As a result of the work carried out the elemental composition and the electrochemical properties in the catholyte obtained after the ECA in a static diaphragm electrolyzer, compared with the original drinking waterhas been investigated for the first time.

References
Authors
Osadchenko Ivan Mikhailovich, Doctor of Chemical Science, Professor;
Gorlov Ivan Fedorovich, Doctor of Agricultural Science, Professor, Academician of the RAS;
Nikolaev Dmitriy Vladimirovich, Candidate of Agricultural Science
Volga Region Research Institute of Meat-and-milk Manufacture and processing,
6 Rockossovskogo St., Volgograd, 400131, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Vasiliev A.M., Machikhin S.A., Strelyukhina A.N. About Connection of Non-Harmonic Rotational Vibrations to the Working Bodies of Machines on Grain Processing Enterprises Transport Connection

P. 12-17 Key words
non-harmonic vibrations; asymmetrical vibrations; torque; force; centrifugal vibroexciter.

Abstract
In the modern process and conveying vibrating equipment of grain processing plants, to impart various types of vibrations to the working members, centrifugal vibroexciters are widely used due to the simplicity of their design. A vibroexciter may include one or more eccentric masses. The operating principle of such vibroexciters is based on the excitation by centrifugal forces of eccentric masses inertia of one or another power factor (force or torque) able to impart the required motion to the working member of the machine. For instance, to impart non-harmonic (asymmetrical) reciprocating vibrations to the working members of machines, a vibroexciter is used that includes four eccentric masses uniformly rotating about parallel axes, each pair of which has the same eccentric masses and the same magnitude of opposite-direction angular velocities. The purpose of this paper is justification of the method to impart non-harmonic rotational vibrations to the working members of machines. The method is based on creation of conditions for excitation of non-harmonic torque vibrations using a centrifugal vibroexciter that features four eccentric masses rotating about parallel axes. Eccentric masses rotate uniformly and each pair of them has the same angular velocities in terms of magnitude and direction and the same eccentric masses. The eccentric masses rotation shall be synchronized and matched in phase so that the eccentric masses rotating with the same angular velocities (in term of their magnitude) occupy at the same time the positions wherein the centrifugal inertia forces developed by them are parallel to each other and oppositely directed. It is determined that a centrifugal vibroexciter with four eccentric masses rotating with the same angular velocities (in term of their magnitude) may be used to excite non-harmonic vibrations of either force or torque. This being the case, the force and torque dependences from the angles of the eccentric masses rotation have, in dimensionless expression, the same form and, under specific conditions, such dependences parameters are identical.

References
Authors
Vasiliev Alexander Mikhailovich, Candidate of Technical Science;
Machikhin Sergey Alexandrovich, Doctor of Technical Science, Professor;
Strelyukhina Alla Nikolaevna, Doctor 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.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Nikiforov Y.B., Svetlov Y.V., Kaloshin Y.A., Buzetti K.D.Influence of Bulk Density and Specific Heat Capacity of Foodstuff on Their Effective Thermal Conductivity

P. 18-22 Key words
macroquantum thermodynamic method; heat transfer; thermal conductivity; food materials.

Abstract
Physical-technical characteristics of foodstuffs vary considerablyand depend on the origin of material while having different coefficients of the effective thermal conductivity, which is necessary for calculation ofheat transfer processes andequipment schedule. There are many analytical methods for determining the effective thermal conductivity. Their common disadvantage is difficulty of description theheat transferprocess in spite ofstructure complexity, which leads to use some approximatecoefficients that are difficult to be determined in practice, and finally, the need to perform special experiment. Objective: analytical examination the phenomenon of thermal conductivity and determination of common dependencies among different groups of food materials to ensure the most precise engineering calculation. For this purpose, authors suggest to calculate effective thermal conductivity coefficient through the analytically obtained quantum-thermodynamic equations. Purposed equations contain the fundamental transfer Planck's and Boltzmann's constants, and parameters of the macro quantum mechanism arising from the proposed physical model of heat transfer - macroquantum thermodynamic method (MQTM) which is a system macrocells, functioning by driving force in discrete-pulsed regime of energy pulses generation, and thereby forming temperature field. For the analysis there are experimental data of 15 different groups of food materials, including more than 200 items are used. For most samples, the difference between the experimental and the calculated conductivity is 10-12?%, and not exceed 22?%. As a result of calculation analysis there is almost linear dependence of the effective thermal conductivity along tocombined effect of the density and specific heat of the product has been acquired. The authors believe that the stated physical principles and formal simplicity MQTM greatly expand the possibilities for study of thermal conductivity as well as other transport phenomena.

References
Authors
Nikiforov Yuriy Borisovich, Post-graduate Student;
Svetlov Yuriy Valentinovich, Doctor of Technical Science, Professor;
Kaloshin Yuriy Arkadievich, Doctor of Technical Science, Professor;
Buzetti Konstantin Dantevich, Candidate of Technical Science
Moscow State University of Technologies and Management named after K.G. Razumovskiy
73 Zemlyanoy Val,Moscow, 109004, Russian, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Boyarineva I.V., Hamagaeva I.S.Study of Oatmeal on the Activity of Propionic Acid Bacteria in Milk Will

P. 23-25 Key words
dairy products; dietary fiber; propionic acid bacteria; functional food.

Abstract
Process power is a function of the relationship with the environment. Due to the wide implementation in practice of the provisions of the theory of functional food, the rapid development of the problem had to fill the lack of coarse plant foods in the human diet. In many countries conducted in-depth studies of the structure, composition and properties of the so-called dietary fiber technology for their isolation from the original plant material. Dietary fiber - a large group of polymeric materials of different chemical nature, the sources of which are herbal products. The nutrient composition includes a fiber structure of the most abundant polysaccharides second order. These include cellulose, or cellulose, hemicellulose pentoziny, lignin, gums (mucus), gums, pectin. Oats is also of great importance as a food crop. Oatmeal contains approximately 7?% dietary fiber, 2.8?% of which - insoluble. Use of herbal supplements of cereal in the development of fermented milk products is of great scientific interest and is one of the important trends in the development of functional foods. As a result of studies found that vegetable oligosaccharides increase biochemical activity of propionic acid bacteria. The optimal dose administration to milk oat flour. On the basis of these studies the technology of production of combined milk product with high consumer properties.

References
Authors
Boyarineva Irina Valerievna, Candidate of Technical Science;
Hamagaeva Irina Sergeevna, Doctor of Technical Science, Professor
East Siberia State University of Technology and Management,
40V Klyuchevskaya St., Ulan-Ude, 670013, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Podvolotskaya A.B., Fishchenko E.S., Slepchenko L.V., Tekutyeva L.A., Bobchnko V.I., Balabanova L.A.The Film-forming Activity of Food Strains Staphylococcus Aureus

P. 26-29 Key words
safety; biofilm; film-forming activity; Staphylococcus aureus.

Abstract
The phenomenon of film of bacteria dangerous phenomenon in terms of the maintenance of foci of infection on the surface of equipment for food production, and systems to ensure the safety of drinking water, as well as the ability to fast transfer of mobile genetic elements. The article is devoted to the study of film-forming activity of five strains of Staphylococcus aureus, isolated from the skins of sausages sold at retail. Research methods applied traditional microbiological studies. The presence and amount of biofilm was evaluated BioRad plate reader (l = 600 nm). Allocation and studying five Staphylococcus aureus strains showed not the same film-forming activity in changing temperature conditions of the experiment. A small, relatively homogeneous film-forming activity at storage temperatures 6...9 °C dramatically increases microorganism at 37 °C. The photomicrograph clearly shows the differences in the spatial organization of S. aureus at different temperatures of the experiment. At 9 °C distinguishable evenly divisible, identical in size and shape of cocci assembled in bunches, which corresponds to the classical description of the type of S. aureus. Only a small part of the bacteria merges into giant cells. At a temperature of 37 °C for bacteria and observed polymorphism in shape and size. A large number of individuals with obvious signs of degradation, there is the presence of a homogeneous structure (exopolysaccharide) with built-in it has a special aureus, many cocci are at different stages of the merger with exopolysaccharides, just celebrated the merger of individuals in the gigantic morphological shape, cell wall which just merged with the extracellular biofilm structure. Also noteworthy that in the same experimental conditions, isolates are heterogeneous in the film-forming activity. And expressed a defensive reaction in the form of film culture at a given temperature may indicate the action of a factors of immunity and possibly antibiotics. The findings suggest the need to impose higher requirements for the selection of a low-adhesive materials in contact with foodstuffs and raw materials, to the procedures for sanitary cleaning and disinfection, the development of new tools and new effective drugs and control their use.

References
Authors
Podvolotskaya Anna Borisovna, Candidate of Medical Science;
Fishchenko Evgenia Sergeevna, Candidate of Technical Science;
Slepchenko Lubov Vasilievna;
Tekutyeva Ludmila Alexandrovna, Candidate of Technical Science;
Bobchnko Viktoria Ivanovna;
Far Eastern Federal University. School of Economics and Management
Building G, Ayaks, o. Russkiy, Vladivostok, 690950, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Balabanova Larisa Anatolievna, Candidate of Biological Science
E.G. Elyakov Pacific Institute of Bioorganic Chemistry,
159 Prospect 100 let Vladivostoku, Vladivostok, 690022, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tabakaeva O.V., Podlesnov D.N.Structure-forming Properties of Hidprolizat of a Two-fold Mollusk of Spisula Sachalinensis of the Far East Region

P. 30-33 Key words
two-fold mollusk of Spisula sachalinensis; acid hydrolyzate; modification; structure-forming properties.

Abstract
It is well-known that at modification of proteins of fish and not fish objects of water trade there is a transition of water-soluble fraction of proteins to hydrolyzates and extracts that provides them manifestation functional and technological, first of all the structure-forming properties (emulsifying, surface-active, foam-forming). Studying of structure-forming properties of acid hydrolyzates of food parts (a cloak and a motive muscle) a two-fold mollusk of the Far East region of a Spisula sachalinensis was a research objective. By acid hydrolysis of food soft parts of the studied mollusk modifications at which functional and technological properties - the foam-forming and emulsifying abilities, stability of foam, firmness of an emulsion were studied are received. It is experimentally established that food soft parts of a two-fold mollusk of a Spisula sachalinensis as macrocomponents contain water, protein, lipids, carbohydrates and mineral substances. At a mollusk the cloak - the content of water of 82.8?% is the most flooded. The highest protein content respectively in a muscle - 15.2?%, in a cloak of 12.5?%. Data of a chemical composition speak about the essential content of carbohydrates - from 2.7?% in a muscle to 3.9?% in an adductor. Studying of foam-forming ability of the received hydrolyzates showed that they possess ability to form foam which is rather steady. The hydrolyzate from a motive muscle possessed higher ability to formation of foam which at the same time was also steadier, than the foam received from a hydrolyzate of a cloak of a mollusk (distinction makes 60?%). Higher ability to form a resistant water-in-oil emulsion is also noted for a hydrolyzate from a motive muscle of a mollusk. Firmness of the emulsion received with use of a hydrolyzate from a motive muscle practically didn't differ from firmness of an emulsion with a hydrolyzate from a cloak. The hydrolyzate from a cloak of a mollusk possesses less expressed structure-forming properties, than a hydrolyzate from a motive muscle that is connected with the smaller maintenance of water-soluble fraction of proteins in it. In the course of storage foam-forming ability of hydrolyzates from a two-fold mollusk of a Spisula sachalinensis decreases, also as well as stability of foam, but this reduction it is possible to consider insignificant. Results of research of functional and technological properties of hydrolyzates showed that during all period of storage, irrespective of a look, values of foam-forming properties change differently: stability of foam goes down as much as possible by the end of a period of storage for 0.4-3.2?%, and foam-forming ability - for 60-70?%. And, hydrolyzates from a muscle show more considerable decrease in properties, than hydrolyzates from a cloak of a mollusk. In the course of storage extent of manifestation of the emulsifying properties hydrolyzates from a two-fold mollusk of a Spisula sachalinensis decreases. Firmness of an emulsion changes more significantly, than the emulsifying ability - for a hydrolyzate of a cloak decrease makes 33.1?%, for a hydrolyzate of a motive muscle - 20.5?%.

References
Authors
Tabakaeva Oxana Vatslovna, Doctor of Technical Science, Professor;
Podlesnov Dmitriy Nikolaevich, Student
Far Eastern Federal University,
8 Sukhanov St., Vladivostok, Primorsky Krai, 690091, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Evteeva N.M.Research of Kinetics Antioxidative Potential of Cedar Oil During Storage

P. 34-38 Key words
antioxidant; hydroperoxides; double bounds; long-term storage; cedar oil; kinetic study; free acids; tocopherol.

Abstract
One of the most important factors determining the state of adorable person is exposure to oxidative stress. In the cells, tissues and organs of the living body generates free radicals. Normally, these radicals are not harmful to the human body. However, in stress effects on the body decreases antioxidant defense of the body, disturbed relax balance. To prevent the development of oxidative stress may timely antioxidant therapy. The consumption of natural agricultural products with a high content of antioxidants significantly increases the resistance of the organism, interacting with free radicals, prevents the development of dangerous diseases. Vegetable oils are a structural part of all body tissues. The article is devoted to determination biologically important components in the total content of natural antioxidants, double bonds, hydroperoxides, free acids during oxidation about 5 °C. It is represented the proof by kinetic metod the maintenance of tocopherol in cedar oil. Presents the kinetics of total expenditure soderganie antioxidants for three samples of cedar oil, made at different times of the year. The initial concentration of different antioxidants. For 10 months of the experiment the concentration of antioxidants decreased in all sample almost 60? %. It is shown that cache as in the case cedar oil with increasing concentration of tocopherol extend the period of deceleration. Mapped the dependence of the periods of inhibition on the concentration of tocopherol in the same chart. It turned out that the magnitude of concentrations that meet cedar oil and tocopherol are located on the same straight line and are of General dependence. It means about the General mechanism of the composition of the products in cedar oil. Confirmation of this conclusion is also defined in the present work, the antioxidant index, equal to 2, the same for cedar oil and tocopherol. The article presents the kinetic curves of spending concentration C=C-bonds for the three samples with cedar oil, which was also studied on the content of antioxidants during storage. From the presented graphs it follows that if we use cedar oil for two months, the oil retains its quality, as for C=C and antioxidants.

References
Authors
Evteeva Nina Mikhailovna, Candidate of Chemical Science
N.M. Emanuel Institute of Biochemical Physics RAS,
4 Kosigina St., Moscow, 119334, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kupin G.A., Victorova E.P., Aleshin V.N., Gorash E.Yu., Velikanova E.V.Research of Quality, Safety and Content of Biologically Active Substances of Carrot Varieties

P. 39-42 Key words
biologically active substances; quality; roots; carrot; chemical composition.

Abstract
Carrot roots are one of the most essential vegetable cultures, used as raw material for production of different kinds of food products, and also as fresh stuff in retail trade. Results of comparative research of quality, safety and content of biologically active substances of carrot roots of Shantane 2461 and Nantskaya 4 varieties, grown in the Krasnodar territory in 2014, are represented in the article. Results of research are clearly depicted in the tables. From the data, represented in the article, it follows, that carrot roots of Shantane 2461 and Nantskaya 4 varieties are a source of carbohydrates, proteins, organic acids and mineral substances. Carrot roots are particularly rich in carbohydrates: monosaccharides, disaccharides and dietary fibers (pectin substances, cellulose and hemicelluloses), possessing antitoxic, antioxidant, radiation protection, cholesterol-lowering and lipid correcting qualities. Besides that carrot roots contain vitamin C and provitamin A (b-carotene). It also should be noted, that the presence in carrot roots of a complex of microelements iron, zinc and manganese, and a macro element - potassium, possessing hypoglycemic properties, is of great significance from the standpoint of using carrot roots for creation of diabetic food products.

References
Authors
Kupin Grigoriy Anatolievich, Candidate of Technical Science;
Victorova Elena Pavlovna, Doctor of Technical Science, Professor;
Aleshin Vladimir Nikolaevich, Candidate of Technical Science;
Gorash Ekaterina Yurievna, Post-graduate Student;
Velikanova Elena Vasilievna
Krasnodar Research Institute of Agricultural Products Storage and Processing,
2 Topolinaya Alleya St., Krasnodar, 350072, 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.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Turdieva N.M., Mazhidov K.H.Biometric Performance and Productivity of Durum Wheat

P. 43-46 Key words
gluten; wheat; protein content; method of irrigation; vitreousness; yields; baking dignity.

Abstract
The article is devoted to the study of some biometric parameters and productivity of durum wheat. Experimental studies have established that the rate of vitreous labile, it is more amenable to the influence of various external factors than protein content. For certain tissues wheat protein substances are unevenly distributed. Most rich in protein substances aleurone layer. A lot of protein in the bud. The protein content in the endosperm of less than a whole grain. Thus subaleyronovy layer hard red wheat contains 45?% protein and 11?% internal. Provedennymi analysis revealed that the composition of the gluten tested cultivars ("Istiklol") wheat than protein include other substances. Yield and quality are determined by the relation of action and a set of external and internal factors. The external factors include climate, soil composition and ogrotehnicheskih set of measures to inland - natural features cereals, what is their biological nature, their hereditary characteristics. The geographical factor affects the timing of maturation of grains of different crops cultivated in a climate zone. V average in major grain-producing areas of Uzbekistan grain yield increase as a result of the application of mineral fertilizers (nitrogen, phosphate, potash) was (kg?/?ha) of winter wheat 6.7; spring wheat 4.5. It is found that nitrogen fertilizer, increasing the gluten content, its effect on the quality of different depending on the variety and weather related conditions during pouring, the ripening and harvesting grain. Under the influence of irrigation is reduced protein content in the grain and other cereals. Irrigation increased the weight of the grain, but slightly lowered its glassy. When ground irrigation methods wet gluten content and the protein was the same as in the embodiment with vlagozaryadkoy, while sprinkling decreased.

References
Authors
Turdieva Nilufar Muminovna, Candidate of Agricultural Sciences;
Mazhidov Kahramon Halimovich, Doctor of Technical Science, Professor
Bukhara Engineering-Technological Institute,
15 K. Murtazaeva St., Bukhara, 200100, Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it.



USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS

Begeulov M.Sh., Sycheva E.O.Use of the Products of Plant Raw Materials in Bakery

P. 47-51 Key words
oil cake pine nut kernel; oil cake sesame seeds; microcrystalline cellulose; enriched bread; oil cake pumpkin seeds; physical properties dough.

Abstract
Expanding the range of bakery products enriched in recent decades, made possible by the widespread use of ingredients of different origins, would greatly alter the physical and organoleptic properties of the product, as well as its chemical composition. At the same time, often in a production environment increasing emphasis on taste and other consumer characteristics of products, the justification of the use of those components in terms of the comprehensibility of their constituent materials, their compatibility with each other gets a secondary role. In the article researches results of influence of vegetable mixture "Gifts of nature" consisting of 8?% microcrystalline cellulose, 21?% oil cake sesame seeds, 29?% oil cake pumpkin seeds, 42?% oil cake pine nut kernel on the physical properties of dough and bread quality are presented. Components including in the composition the developed by us mixture of plant are different in comparison with wheat flour a high content not only fat, but also protein, fat, minerals and vitamins (cedar, sesame and pumpkin cakes), which is especially important in modern life mass strata of the population of the Russian Federation. Studies have confirmed the possibility of widespread use in baking production 15?% mixture of "Gifts of nature".With adding said concentration plant mixture was observed significant improvement of the rheological properties of dough on farinografe: quality score was increased on 30 mm, valorimetricheskaya score (or area of farinogrammy) - 5.5 E. Val compared with control. As a result of laboratory baking test following data: volume yield of bread with 15?% of the mix "Gifts of nature" was 570 cm3?/?100 g flour, dimensional stability - 0.56, it was observed an improvement in the surface shape of the finished product (oval - 4 points), the state of the surface (smooth - 4 points), porosity (small, thin-walled, non-uniform - 4 points). The compounding of bread with 15?% of the mix, "Gifts of Nature" will allow in an industrial environment to produce enriched bakery products increased nutritional value while maintaining a high level of quality of the finished product.

References
Authors
Begeulov Marat Shagabanovich, Candidate of Agricultural Science;
Sycheva Ekaterina Olegovna, Associate Professor
Russian State Agrarian University - Moscow Agricultural Academy named after K. A. Timiryazeva,
49 building 37 Timiryazevskaya St., Moscow, 127550, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT

Ivanov P.P., Khalturin M.A., Semenov A.G.Calculations of Operating Power of the Drive of Oscillating Plate of Extractor

P. 52-55 Key words
oscillating plate; crank mechanism; Euler criterion; power; differential pressure; extractor.

Abstract
Questions of finding the net power at the mixing processes are relevant in the development of appropriate equipment for various food industries. Of particular interest in this area of research are vibrating mass transfer devices. The analytic definition of operating power that is used by the oscillating plate, which consists of a rod and a perforated plate, to create reversed differential pressure in the working volume of the extractor has been presented in the article. It has been proved that the required differential pressure has to be defined via generalized criterion equation. It has been noted that the operating power is proportional to differential pressure which can be presented as the ratio of the force, which is applied to the oscillating plate, to the area of total plate surface. The analytic definition of the force applied to the oscillating plate via load design (dynamic force analysis) of the crank mechanism enabled us to describe the mechanism of the creation of differential pressure in the working volume of the extractor, to establish the factors which affect the character of changes of differential pressure and to work out final definition of operating power used by the oscillating plate. The obtained definition is directly proportional relation between the operating power NПDp, W, the average value of differential pressure, the area of total plate surface, frequency and amplitude of oscillations. As a result of kinematic analysis and load design of the crank mechanism, an alternative way of calculation of operating power NПС, W, has been suggested. It takes into account the resistance force which acts on the links of mechanism. This way of calculations is essential if the links of mechanism and the oscillating plate have significant values of mass. Total power demand of electric motor is determined by the largest value of NПDp and NПС, taking into consideration its performance characteristic and the efficiency of elements of kinematic configuration which were left out of account in proposed methodology. The validity of obtained relations has been proved via mathematical model of the crank mechanism with wide range of its parameters.

References
Authors
Ivanov Pavel Petrovich, Candidate of Technical Science;
Khalturin Mikhail Alekseevich, Post-graduate Student;
Semenov Andrei Germanovich, Doctor of Technical Science
Kemerovo Institute of Food Science and Technology (University),
47 Stroiteley Boulevard, Kemerovo, 650056, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.