+7(499) 750-01-11 (ext. 68-98); +7(916) 969-61-36
foodprom@foodprom.ru

  

 



Rambler's Top100

Storage and processing of farm products №7/2016

URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROINDUSTRIAL COMPLEX

Bogatyrev A.N., Lituev V.N.The Current Situation and Development of the Russian Agro-industrial Complex (The Experiment of Mathematical and Probabilistic Modeling). Part 2

P. 5-11 Key words
agro-industrial complex; descripts; inflation; constructs; mathematical model; national report; factors of development; finances.

Abstract
The national report "On the trends and the results of realization in 2014 of the State program of agricultural development and regulation of agricultural products, raw material and provisions markets for 2013-2020". The fundamental information is contained not only in tables but in the text itself from which the hidden information is to be still retrieved. The hidden information can be retrieved only by calculation of interrelations between economic factors expressed as mass quantitative data as well as the information expressing the qualitative situation of agricultural production. This is actually the main point of our approach to the realization of the national report potential by means of diagnostics of the specified economic problems by the methods of probabilistic mathematical modeling. The first mathematical model is the cluster analysis promoting to define the structure of agriculture in Russia in the form of tree-like system of interconnections by the method of single tie measured by Euclidean distance between the defined values of probability values. The second mathematical model is the factor analysis which helped to define the basic force vectors of economic advancement of RF agricultural-industrial complex at interference of economic factors. The third type of the mathematical model is multiple regression. The results of the executed complicated mathematical investigations showed that the impact of the negative factors in economy is considerably but in the whole the positive trend is prevailing as far as in total range and measured factors 54.8?% function positively. This is significant and noticeably and disclosure and increase of agricultural production development in Russia in perspective is reduction of negative tendencies impact stated in the article.

References
Authors
Bogatyrev Andrey Nikolaevich, Doctor of Technical Science, Professor;
Lituev Victor Nikolaevich, Doctor of Economic Science, Professor
Russian Academy of Sciences,
32a Leninskiy pr-t, Moscow, 119991, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Skripko O.V., Litvinenko O.V., Pokotilo O.V. Varietal Characteristics of the Amur Soybean Breeding and the Possibility of its Use for Food Production

P. 12-15 Key words
protein; fat; okara; organoleptic evaluation; soybean seeds; soy drink; variety; serum; technological properties.

Abstract
The main criterion of the soybean quality for processing in the food industry is the biochemical composition of grain, but without considering some technological properties and organoleptic indicators, associated with its varietal characteristics. The article presents the results of research, conducted in All-Russian Scientific Research Institute of Soybean (Blagoveshchensk, Amur region). In the course of experimental research, the varietal characteristics of biochemical composition, technological properties of soybean seeds of Amur selection and evaluation of organoleptic indicators of the liquid fraction (soy drink) and solid fraction (okara - soy oilcake) of protein-carbohydrate disperse system, which influence on suitability of soy raw materials for the use in food industry, have been studied and their comparative assessment has been conducted. Insignificant intervarietal differences, yield of liquid and solid fractions of protein-carbohydrate disperse system and yield of protein coagulate and serum, have been determined. The magnitude of grain imbibition at different varieties varies regardless of their protein and fat composition. According to the results of evaluation of color and taste of soy drinks, variety Persona and variety Evgeniya are the most suitable for the production of food products without adding flavor additives. The varieties Bonus, Vereteyka, Umka, Tundra and Yurna can be used in case of adding to formula of products of various food additives for correction of their taste. Okara, obtained from all studied varieties, is suitable for the production of flour and can be used in the food industry without limitation. Taking into account the varietal characteristics of biochemical composition and properties of seeds of soybean varieties of Amur selection, they all can be used in the production of various food products.

References
Authors
Skripko Olga Valerievna, Doctor of Technical Sciences;
Litvinenko Oksana Viktorovna, Candidate of Veterinary Sciences;
Pokotilo Olesya Vladimirovna
All-Russian Scientific Research Institute of Soybean,
19 Ignatevskoe shosse, Blagoveshchensk, 675027, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Kachmazov G.S., Bagaeva U.V., Kochieva V.A.The Use of Plant Components to Enhance the Activity of Baker's Yeast Fermentation

P. 16-20 Key words
fermentation activity; yeast baking; nutrient substrate; herbal supplements.

Abstract
Set out particular laboratory studies of the baker's yeast physiological activity of and the necessity of obtaining results within the technological period of dough. These requirements are explained by short-lived period of operation of the biomass. Study selection method directly depends on the task and in most cases can not be completed without an accurate quantification results. The advantages of the method of determining the physiological?/?fermentation activity of yeast developed in the North Ossetian State University named after K. L. Khetagurova. The effect of aqueous extracts of 11 plants on the fermentation activity of compressed yeast: aloe (Aloe arborescens), oregano (Origanum vulgare), an extract of the rhizomes of Siberian Ginseng (Eleutherococcus senticosus), mallow (Malva sylvestris), plantain (Plantago major), rooibos (Aspalathus linearis), horse chestnut (Aesculus hippocastanum), sweet flag rhizome (Calami rhizomata), raspberry ordinary (Rubus idaeus), grape seeds (Vitis vinifera) and mistletoe (Viscum album). In addition, the experiment included yeast and yeast autolysate liming. Activators are divided into three groups according to the extracted content result of the activity of yeast's carbon dioxide. The study authors fermentation activity of the yeast manometric method showed a difference additive effects on the activity of the yeast population - the most active were rooibos, grape seed, plantain, raspberry and Asia Pacific. Another interesting fact of identifying inhibitory effect on yeast extract, mallow and oregano. As a result, a manufacturer can obtain bakery products yeast that ferment actively and rapidly, which can shorten the production process. Furthermore, although in small amounts, bakery products are enriched with plant components. The results are of interest to researchers, specialists, and can be used by employees of the bakery industry.

References
Authors
Kachmazov Gennadiy Sozirovich, Candidate of Veterinary Sciences;
Bagaeva Uliana Vladimirovna, Candidate of Biological Science;
Kochieva Violetta Arsenovna, Student
North Ossetian State University after K. L. Khetagurov
44-46 Vatutina St., Vladikavkaz, RSO-Alania, 362025, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



CONTROL OVER QUALITY ANDSAFETY OF AGRIBUSINESS PRODUCTS

Nityaga I.M.Prospects of Application of Methods and Tools of Nanotechnology to Ensure the Safety of Food Production

P. 21-24 Key words
safety; methods and means; nanosilver; anotechnologies; food production; PCR.

Abstract
One of actual problems of food security of our country is ensuring effective microbiological control of production of an animal origin and sanitary condition of food productions. The purpose of work was carrying out an experimental and theoretical assessment of some methods and means of nanotechnology for safety of meat products and food productions. Work is performed in Moscow State University of food productions. The experimental assessment of a technique of multiplex PCR in the mode of "real time" and robotics for control of bacteria in meat raw materials and production is carried out. High sensitivity of a technique and automation does it perspective for control of bacteria in raw materials or finished goods, in particular for difficult bred or especially dangerous bacteria (a campylobacter, causative agents of anthrax, brucellosis, etc.). The method has allowed to carry out within 3-4 hours indication of Escherichia ñoli, including a pathogenic strain of O157:H7, salmonellas and golden staphylococcus in artificially contaminated objects beef, pork, meat dumpling from beef and pork. Experimental confirmation of use indicator the immunochromatographic of elements (IIHE) from a nanoparticle of colloidal gold of domestic and foreign production for control of salmonellas (serogroup A, B, C, D, E), Escherichia coli, staphylococcal enterotoõin, botulinum toxin, mycotoxins in raw materials and production of food productions is carried out. The modified technique allowing to increase efficiency of sample preparation and interpretation of results of the analysis has been developed for control of meat raw materials on the maintenance of bacteria The developed technique of identification of activators on the basis of DNA chips with a biotin tag is perspective for control of microbiological safety of raw materials and components of a vegetable animal origin, and also surfaces of rooms of food productions. Bactericidal and fungicidal properties of domestic preparations of nanosilver "Fractal Ì" and prospects of their use for processing of surfaces of rooms of food productions, in particular shops for storage raw materials and finished goods are shown.

References
Authors
Nityaga Inga Michailovna, Candidate of Biological 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.



Murashov I.D., Paramonov G.V., Kuznetsova K.S.The Effect of Laser Radiation on E. coli Bacterial Cells of Different Genotypes

P. 25-27 Key words
antibacterial properties; bacteria; quality of products; laser; power; E. coli.

Abstract
Contamination of food raw materials and foodstuffs by microorganisms may cause poisoning in certain circumstances. In animal products can be various microorganisms, including pathogenic bacteria: Bacillus anthracis, Clostridium botulinum, Listeria monocytogenes, Escherichia coli, Salmonella choleraesuis. Of particular interest are saprophytic microorganisms capable of multiplying in foods, causing the development of the infection process. To ensure the quality and safety of food products in the Russian Federation has adopted a number of regulations, which is an essential requirement is to determine the microbiological parameters. The paper studied the effect of laser radiation on food products and raw materials for their production. It is shown that the antibacterial properties of the laser radiation with a high efficiency may be used for treatment of food products to increase their shelf life. Of great importance is the use of laser radiation for inhibition of microbial processes in the perishable products such as meat and meat products. The composition of the microflora of meat in the initial period of storage varied. It includes bacteria from the genera Pseudomonas, Achromobacter, and others. The article discusses the influence of laser radiation on cells of the visible range of the bacteria E-coli K-12. In conducting research of helium-neon lasers of continuous action of LH-52-3 were used and LH-75 with capacity of 2 and 4.8 mW and an emission wavelength of 633 nm, and used other laser systems. Based on these studies the authors concluded that the use of laser radiation may be a promising way to combat bacterial contamination in the food industry.

References
Authors
Murashov Igor Dmitrievich, Candidate of Technical Science, Professor;
Paramonov Grigory Viktorovich, Student;
Kuznetsova Ksenia Sergeevna
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.



USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS

Avanesov V.M., Plaksin Yu.M., Streliukhina A.N., Larin V.A.The Use of Plant Extracts in the Manufacture of Functionality Beverages

P. 28-32 Key words
hydronic; healthy eating; beverages; vegetable raw; functional food; extracts.

Abstract
The drink - a product that is consumed every single age groups. Recently, the soft drinks market, a number of promising niches: fruit juice drinks of the functional purpose, sports and energy drinks, iced teas. Preparation of extracts from non-traditional raw materials of vegetable and enrichment of beverages is of great economic importance, as it allows to obtain good-quality drinks therapeutic and prophylactic purposes. The paper presents the chemical composition and nutritional value of quince, apricot and cherry juices. The results of the extraction quince cake solids and sugar in a continuous extractor for different modes, and infusion. The dependence of extractives content in the liquid phase from the extraction temperature, the alcohol concentration in the extractant, and hydronic process duration. For research was chosen as a composition comprising both the aerial parts of medicinal plants and their roots and rhizomes. Different plant species were used: marshmallow, calamus, nard, oregano, peppermint, sage and alder stems. It was revealed that the maximum solids content in the extract is observed when using as the extractant a 40?% aqueous-alcoholic solution and hydronic 1:3, wherein the process temperature should be in the range of 60…65 ° C. According to the authors, promising raw material for functionality beverages are extracts from a diverse flora of the Caucasus. We describe the chemical composition and the therapeutic and prophylactic use of various plants in the region: feijoa, primula, milk vetch, caucasian pears, Orchis L, Alpine mountaineer and others.

References
Authors
Avanesov Valeriy Mikhailovich, Candidate of Technical Science, Associate Professor;
Plaksin Yuriy Mikhailovich, Doctor of Technical Science, Professor
Moscow Institute of Energy Safety and Energy Saving,
27 4-ya Parkovaya St., Moscow, 105043, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Streliukhina Alla Nikolaevna, Doctor of Technical Science, Professor;
Larin Veniamin Andreevich, Candidate of Technical Science, Associate Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Petrova L.D., Bogdanov V.D.Stuffing of Deep Sea Fishes Have Been Investigated with Proteinstructure-forming Agents

P. 33-39 Key words
deep sea fishes; forced meat systems; chemical composition; functional-technological properties; soy additives.

Abstract
Integrated and sustainable use of aquatic organisms - the most important task of the fish-processing industry. The priority in this task becomes a production of goods, which are used in the manufacture of technologically unsuitable objects sea fishing. Improving moldings technologies associated with the search for effective ways of regulating functional and technological properties of multicomponent systems minced, including by means of special structure-forming additives. These objects include deep-sea and demersal fish with low functional-technological properties of the crushed muscle tissue. Taking into consideration the importance of this problem the scientists of the Federal University and The Far Eastern State Technical Fisheries University worked out technology of Fish mince with protein structure-formers. The possibility aim of the article is the improving functional-technological properties of deep sea and ground Fishes mince with use soya components. Ñhemical composition and functional-technological properties of mince system of deep sea and ground fishes have been investigated with soy protein additives which illustrate the motivation for their use as structure-former while manufacturing fish molded products. The impact of soy components on functional-technological parameters of mince system of deep sea fishes have been investigated, in particular, water retention capacity, viscosity, organoleptical properties. On the basis of the received investigations it is perspective to produce mince from deep sea and ground fishes with soya structure-forming agents and protein dressingwas allow to improve their functional and technological properties, to get high quality products and to increase the coefficient of threadfin deep seaand ground fishes use for food purposes.

References
Authors
Petrova Larisa Danilovna, Candidate of Technical Science
Far Eastern Federal University
8 Sukhanova St., Vladivostok, 690950, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bogdanov Valeriy Dmitrievich, Doctor of Technical Science
Far Eastern State Technical Fisheries University
52B Lugovaya St., Vladivostok, 690087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGICAL PROCESSES, MACHINES AND?EQUIPMENT

Goldenberg S.P., Lapus A.P.Development of a Subsystem of Optimization of Reception and Delivery of Flour on an Elevator

P. 40-44 Key words
modelling; object of the management; optimisation; parametrical model; eception and delivery of flour.

Abstract
The reception and delivery of flour from trucks at the Elevator continue to be the center of attention of the scientific community. This is especially true of issues in the field of modeling of processes and Informatization of production management. In this work it is shown the influence of the described processes for the reception and dispensing of flour from trucks at the Elevator and the analysis of opportunities for improvement. Special attention is paid to the modeling of the process management, as well as multivariate calculations, analysis of production, choice management solutions flexible technological scheme. The analysis will allow not only to minimize the loss in production but also to improve capacity utilization and increase production efficiency. In the article the approach to the problem of creating a flexible technology and delivery of flour from trucks at the Elevator, which is based on an objective assessment of the choice of optimal logistics schemes. It is based on the use of the proposed objective function. These circumstances enabled the authors to examine the dynamics of the process and make some important discoveries, which allow a somewhat new approach to the understanding of the process of reception and delivery of flour from trucks at the Elevator to make a number of conclusions important for practice. Therefore, mathematically describing the operation of the Elevator, depending on key process variables and their interaction, was obtained the system of equations that describes the relationship between input, output and control parameters of the process and delivery of grain at the Elevator. Solves the problem of optimization of process of reception and dispatch of grain at the Elevator. According to the obtained results it is concluded that to improve the efficiency of the Elevator is recommended to carry out the process of reception and dispatch of grains in the optimal mode, in this case, the optimality criterion must select the work described in the criterion.

References
Authors
Goldenberg Sergey Petrovich, Candidate of Technical Science;
Lapus Anna Pavlovna
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.



Begunov A.A., Rogozina E.A.To the Question of Measurement of Weight in Food Laboratories. Part 2: Methods of Measurement of Mass

P. 45-51 Key words
scales; measurement of mass; measurement error.

Abstract
Measurement of weight is a basis actually of each physical and chemical research. In this part of article sources of an error of measurement of weight are investigated and the recommended techniques of measurement of weight are given. Practice shows that in use of laboratory scales there are certain methodical mistakes which significantly influence the accuracy of results of measurements. It leads to unjustified understating of values of accuracy of measurement of weight, as well as other physical and chemical indicators which are carried out with their help. The inaccuracy of steady idea of simplicity of process of weighing is shown: that show scales, and there is a result of measurement not only in daily practice, but is frequent and at scientific researches. In the last cases though apply precision techniques of measurement, however thus consider not all possible sources of an error. he error of measurement of weight depends on type and a class of accuracy of scales, value of the measured weight, object of measurement, a technique of measurement and conditions of weighing. All possible sources of an error, characteristic for different measuring tasks are considered. Thuskoromyslovyravnoplechy scales are assumed as a basis because all of them still are widely applied in research and production laboratories of branch. It is important that it is the most exact tool at work, the results of measurements demanding a careful assessment of level of reliability. Adaptation of these researches on other principles of laboratory scales is shown. Various methods of exact weighing are analysed and recommendations about their application are made. The essential importance of allocation systematic and casual making errors of result of measurements is shown. Recommendations about a choice of scales, depending on the demanded accuracy and conditions of performance of measurements and the nomogram of a total error of results of measurement are made. It is offered to show consideration for purpose of the demanded accuracy of result of measurements in standard documentation on methods of measurement (test) of food products as unreasonably high requirements to an error of measurements which aren't corresponding to the demanded accuracy of indicators of quality of production are often regulated.

References
Authors
Begunov Alexander Andreevich, Doctor of Technical Science, Professor
All-Russian Research Institute of Fats
10 Chernyakhovskogo St., St. Peterburg, 191119, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Rogozina Elena Andreevna
St. Petersburg National Research University of Information Technologies, Mechanics and Optics,
14 Sablinskaya St., St. Peterburg, 197101, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Semenov E.V., Slavjanskij A.A.Analysis of the Suspension of the Separation Process in the Hydrocyclone (for Example, Starch Treacle Production)

P. 52-57 Key words
water; hydrocyclone; starch; the performance of the device; the process of sedimentation; suspension.

Abstract
Hydraulic cyclone is a cilindro-conical apparatus, where theinput tangential channel the movement of the liquid is converted to circulating liquid movement medium working knowledge of the apparatus. Liquid type medium "liquid + solid" fed through inlet nozzle in the cylindrical part of the cyclone, here downward spiral motion, then climbs on the inner spiral and through top channel (nozzle).If the density of the solid phase above the density of the liquid, the particles are discarded to a wall unit, and part of it is deposited on the walls of the apparatus, falls down and through the lower nozzle, the other part is moving upward along with the flow and through the upper nozzle. Because quantitative analysis process division suspension difficult, to overcome the difficulties of the calculated nature spend a series of assumptions, that simplify setting and solving this task. To this end, considering the small (on the order of 20° or less) the angle of taper conical part of the hydro cyclone, when quantitative analysis the process partitioning in production volume this unit conduct a justification of geometrical parameters of simulating the cylinder volume of the hydro cyclone. Why use formulas to calculate geometric parameters of hydraulic channels, channel the filing of suspension, diversion of solid phaseandfugata. In this cylinder based on the provisions of the hydrodynamics of slow movements, the dispersion characteristics of the solid phase at a particular example conduct numerical experiment on factorslightening ofprocess of the separation suspension in the gidrociklone. The results confirm the need to implement of process of the separation suspension in the gidrociklone of such liquid system in multiple mode recycling. Provides the formula for calculating the number of cycles (the number of hydrocyclones in the battery).

References
Authors
Semenov Evgeniy Vladimirovich, Doctor of Technical Science, Professor;
Slavjanskij Anatoliy Anatolievich, Doctor of Technical Science, Professor
Moscow State University of Technology and Management named after K. G. Razumovsky (the First Cossacs University),
73 Zemlyanoy val, Moscow, 109004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.