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Rambler's Top100

Storage and processing of farm products №8/2016


Bychkov A.L., Bukhtoyarov V.A., Podgorbunskikh E.M., Abramov S.Yu., Lomovsky O.I., Bychkova E.S.Changing of Humidity on Products Mechanochemical Treatment of Plant Raw Materials During Storage

P. 5-9 Key words
humidity; mechanochemical treatment; storage time; plant raw materials; air temperature.

Mechanochemical methods of processing of raw materials, based on the fine grinding of the material, the destruction of the cell walls, disordering of polymers structure and mechanically assisted chemical reactions widely proven in obtaining powdered biologically active compounds and extracts for functional foods. Thus, a new product with the corresponding properties can be obtained only by using high quality raw components. Particle size of mechanochemically treated products, defects in their structure and increased reactivity leads to acceleration of undesirable processes in storage - hydrolysis, oxidation, enzymatic and microbiological processes. Urgent is to determine the optimal parameters of raw materials storage plant, past mechanochemical treatment. The most important controlling parameter responsible for the efficiency of the raw material processing and storage is the water content. From compliance with the rules of the drying and subsequent storage safety target substances depends largely translated by mechanochemical treatment in a biologically available form. The objects of the study was the plant material, mainly agricultural residues, suitable for the production of food additives: wheat straw, buckthorn branches, rice husks. Mechanochemical treatment wires directly before start of storage of the samples. For this purpose, part pre-crushed by knife mill raw materials subjected to mechanochemical treatment by centrifugal roller mill. It is shown that the storage of test samples and mechanochemical products obtained year-round in heated rooms (humid conditions) or in the warm season in unheated rooms (with natural moisture) provides a water content of less than 9?%, which protects the material from possible development of mold, micro-organisms and expansion of existing active substances.

Bychkov Alexey Leonidovich, Candidate of Chemical Science;
Bukhtoyarov Vladimir Andreevich;
Podgorbunskikh Ekaterina Michailovna;
Abramov Sergey Yulievich;
Lomovsky Oleg Ivanovich, Doctor of Chemical Science, Professor
Institute of Solid State Chemistry and Mechanochemistry SB RAS
18 Kutateladze St., Novosibirsk, 630128, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bychkova Elena Sergeevna, Candidate of Technical Science
Novosibirsk State Technical University,
20 Karla Marksa Pr., Novosibirsk, 630073, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Vasilenko V.N., Frolova L.N., Mikhailova N.A., Tarkaeva D.A., Slyusarev M.I.Mathematical Modeling of the Compaction Process Oilseeds

P. 10-14 Key words
oil raw materials; spinning; pressing; forpress.

The paper suggested modeling of oilseeds extraction process forpresse describing the movement of pulp in the pressure zone and oil extraction in the auger chamber zeernoy forpressa. Processed material can be represented as a two-component system fiber of a porous skeleton and the oil which fills its free space. Oil-bearing raw materials is seen as a porous skeleton consisting of fiber, and oil occupies the space between the particles of the pulp. The two-component structure is considered incompressible, it is assumed that when the pressure increases, the volume of pulp particles is reduced, and the volume occupied by the pulp is recovered from the oil increases accordingly. Raw material moves through the screw is considered that the screw channel is deployed on a plane, and its upper wall moves at a constant speed determined by the speed of rotation of the screw, and the remaining walls of the channel are considered to be immobile. As a result of the computational experiment the mean velocity over the cross section of the longitudinal channel are obtained depending on the pressure at the inlet to the filtration zone, and at various screw speeds. Analysis of the data showed that the main influence on the rheological average velocity of the medium has a screw speed and backpressure reduction almost twice only slightly increases the productivity of the press. Thus, given that the flow index rheological equation with increasing speed 2 times. The average velocity increases somewhat greater proportions, since the increase in deformation velocity moving channel walls reduces the viscosity of the rheological medium. The permeability of the pulp with increasing pressure in the chamber falls zeernoy that leads to a certain decrease in the degree of oil extraction. At the same pressure drop of Zeer, but for different initial values of the pressure in the filter chamber inlet degree spin also changes slightly. The results obtained reveal the influence of individual factors on the operation of screw presses and can be used for designing and optimizing their performance.

Vasilenko Vitaliy Nikolaevich, Doctor of Technical Science;
Frolova Larisa Nikolaevna, Candidate of Technical Science;
Mikhailova Nadezhda Alexandrovna, Post-graduate Student;
Tarkaeva Daria Alexandrovna, Student
Voronezh State University of Engineering Technologies,
19 Revolution Pr-t, Voronezh, 394036, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Slyusarev Michail Ivanovich, Doctor of Technical Science
Military Educational Scientific Center Air Force "Air Force Academy named after N. E. Zhukovsky and Yu. A. Gagarin",
54A Starih Bolshevikov St., Voronezh, 394064, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Babakin B.S., Semenov E.V., Voronin M.I., Slavjanskij A.A., Babakin S.B., Suchkov A.N.Calculation of the Process of Preparation of the Chilled Water Frozen Balls

P. 15-19 Key words
liquid system; boundary value problem; cooling; heat transfer; ball; the efficiency of the process.

One of the major problems of intensification of production processes and the rational use of raw materials, in particular, in the dairy industry is cooling raw milk, that contributes to the conservation of its biological properties, prevents reproduction of microflora in the product. So far, however, the cooling process of raw milk is one of the least studied stage processing product of cold and used for this purpose technical equipment does not fully meet modern requirements. Currently one of the perspective directions of perfection of technique and technology of raw milk is cooling it in a water jacket with a system of balls, frozen in it to low temperatures. This technological method, in principle, use in related industries, in particular, metallurgy. Studies have identified the benefits of refrigeration water medium using frozen balls cold before other: high intensity process, reducing energy costs. Рroblem cooling of liquid system team frozen balls can be formulated within the boundary-value problem for the heat equation. This is obtained by the method of averaging. In the area of the actual values of the process parameters on the object of the study the solution is used as the basis for the numerical experiment on modelling of the cooling water medium. By calculation is investigated efficiency of the offered method with a view to cooling raw milk according to parameters such as temperature, concentration factor balls in liquid system, period processing product of cold. Visualization of graphs identifies the consent obtained quantitative modelling results of the analyzed process with the physical meaning of the phenomenon.

Babakin Boris Sergeevich, Doctor of Technical Science;
Semenov Evgeniy Vladimirovich, Doctor of Technical Science;
Voronin Michail Ilyich, Candidate of Technical Science;
Slavjanskij Anatoliy Anatolievich
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.
Babakin Sergey Borisovich, Candidate of Technical Science;
Suchkov Alexander Nikolaevich
All-Russian Scientific Research of Refrigeration Industry,
12 Kostiakova St., Moscow, 127422, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Solomina L.S., Solomin D.A., Varitsev P.Yu.Expanding the Assortment of Cold Swelling Modified Starches

P. 20-24 Key words
potato starch; production factors and parameters; physicochemical characteristics; starch phosphate esters; extrusion method.

The influence of technological factors on physicochemical properties of the phosphate esters of cold swelling starch derived from potato starch extrusion method was studied. Sodium hexametaphosphate was used as ester-forming reagent. There was experimentally determined that with the increase in flow rate of sodium hexametaphosphate the performance of the dynamic viscosity and the swelling of the starch is increased. It was found that the sample of starch phosphate obtained by reactant flow rate in an amount of 1.0?% by weight dry substances of starch had the highest viscosity. The influence of extrusion processing temperature from 150 to 200 °C on the properties of the resulting product was studied. It is shown that with increase temperature the rates of solubility of starch and the content of reducing substances is increased. The highest viscosity was obtained for samples at 170...180 °C Experimental data for the determination of the viscosity was processed using mathematical software Table Curve 3D and the approximated equation to determine the viscosity of the finished product at different technological parameters of starch processing. There was studied an influence of frequency of screw rotation on the properties of starch. Optimal frequency of screw rotation to produce a high quality product was recommended. Determination of carbohydrate composition of water-soluble part of the phosphate esters of starch showed the absence of mono-, di- and tetrasaccharides and the presence of high-molecular compounds. By appearance the phosphate esters of cold swelling starch represent fine granular powder of white or pale yellow color. The density of these products was determined at atmospheric pressure, varies in the range of 550-590 kg?/?m3 depending on the degree of decomposition of the product. The research results are the basis for the development of technology of phosphate ester cold swelling starch and its implementation in the industry.

Solomina Lidiya Stepanovna, Candidate of Technical Science;
Solomin Dmitry Anatolievich;
Varitsev Petr Yurievich
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.

Demodova T.I., Andreyko V.S., Orlova O.V., Demidov D.A., Panchenkov D.N.Concentrated Multicomponent Mixtures for Specific Foods

P. 25-28 Key words
concentrated multicomponent basics; correction of nutritional deficiencies; nutritional support; pectins; polyphenolic compounds; symbiotic properties of nutrients.

One of the ways of preventing or correcting nutritional deficiencies is nutritional support by using specialized food products. Malnutrition may in some cases be accompanied by endogenous intoxication, which disrupts digestion, reduces the absorption of food and indirectly is the cause of development of intestinal failure and later of multiple organ failure. Perspective way of solving this problem is the use of specialized products enterosorbent as a component of complex effects in the prevention, healing, endoecological rehabilitation. As enterosorbent with specialized products can be used pectin containing concentrated extracts, from secondary raw materials. A distinctive feature of the developed technology of pectin containing extracts is to conduct hydrolysis-extraction of mixture of different types of pre-dehydrated pectin containing raw materials (SRP). Dehydrated PSP was obtained by the method of radiation-convective drying. Comparative evaluation based on the condition of patients from types of chelators has been shown that enterosorption of PSP helps to reduce the severity of the condition according, recovery occurs earlier. On the basis of pectin containing extracts developed concentrated multicomponent mixtures is presented and processing multi-component additives for food production, and concentrated multicomponent frameworks (KPO) for non-alcoholic beverages and food concentrates of sweet dishes. The use of "soft" technological regimes allowed us to obtain powder KPO with improved quality indicators, the content of physiologically valuable nutrients. Organoleptic analysis showed restored KPO compliance with the taste, color and odor types of raw materials used. On physical and chemical parameters of the products conform to the GOST 28188 "Non-alcoholic drinks. General specifications". Nutritional opportunities KPO carbohydrates, proteins, vitamins and trace elements correspond to the requirements. Soluble pectin in 100 grams of powder is 83.3?% PAC from an upper permissible level of pectin daily intake (6g). The authors believe that the powder formulation developed by KPO and technological solutions can be used for the production of specialized food products (soft drinks, food concentrates of sweet dishes) with sorption and nutritional properties.

Demodova Tatiana Ivanovna, Candidate of Technical Science;
Andreyko Valerij Sergeevich, 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.
Orlova Olga Viktorovna
Moscow State University of Technology and Management named after K. G. Razumovsky,
73 Zemlyanoy val, Moscow, 109004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Demidov Dmitrij Alexandrovich, Doctor of Medical Science, Professor;
Panchenkov Dmitrij Nikolaevich, Doctor of Medical Science, Professor
Moscow State Medical Dental University named after A. I. Evdokimov,
20 Delegatskaya St., Moscow, 127473, Russia


Krikunova L.N., Peschanskaya V.A., Obodeeva O.N., Zakharov M.A.The Composition of Study of Biochemical Composition of Jerusalem Artichoke Dried

P. 29-33 Key words
dried artichoke; carbohydrate and protein composition of artichoke; filtrate; fraction.

The results are shown in the work on the study of the biochemical composition of artichoke dried samples obtained by preparing and drying the tubers of artichoke varieties "Skorospelka". The scheme proposed research reveals significant changes in the fractional part of carbohydrate-containing components. It is proved that the content of low molecular weight fractions in the raw materials is increased drying. The amount of free reducing sugars (fraction FI) increases 3-5 times in average, oligosaccharides and low molecular inulin fractions (fraction FII) increases by about 1.5 times. The composition of sugars has been investigated in a fraction FI and FII fractions of hydrolysates and FIII. It was found that the alcohol soluble fraction of fructose in addition to FI - reducing sugar comprises sucrose Studies have shown that the FII fraction of low molecular weight oligosaccharides represented by (three and tetrasaccharides), since the ratio of glucose to fructose in it is 1:3-1:4. This ratio is in fractions FIII were in the range of 1:22-1:28, so the carbohydrates presented high-molecular fraction of the inulin. The analysis of complex protein samples dried artichoke showed that total protein content in the samples is 4,6-5,2?% on dry substance. Albumin content is 58,2-61,5?% of the total protein content of nitrogen in the feed, globulin contains 5.9?%, non-protein nitrogen - 30?%. The composition of free amino acids was examined in samples of dried artichoke. It has been established that the major ones are glutamic acid, glutamine, asparagine, arginine and threonine. Analysis established advantages biochemical composition dried artichoke in the manufacture of alcoholic beverages based distillates as compared to using fresh tubers.

Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor;
Peschanskaya Violetta Alexandrovna;
Obodeeva Olga Nikolaevna;
Zakharov Maxim Alexandrovich
All-Russian Research Institute of Brewing, Beverage and Wine Industries,
7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Kachmazov G.S., Bagaeva U.V., Nikkoliva B.S.Using Vegetative Ingredients in the Formulation of Feed Substrate for the Increase in Osmotic Stability of Baker's Yeast

P. 34-38 Key words
fermentation activity; yeast baking; osmotic resistance; nutrient substrate; herbal supplements.

Among the many factors forming in the fermented substrate and affecting the physiological state of the yeast population, osmotic stability is today regarded as one of the key. Osmotic stability determine the ability of biological membranes to retain their permeability in the range of physiological parameters that provide required complex of metabolic processes in the cell, depending on environmental conditions. This indicator is important when choosing a race, used in the manufacture of baker's yeast as a factor affecting the stability of the finished product and its technological features. It was studied the effect of water extracts of various plants in the osmotic resistance of yeast, which is estimated by the speed and dynamics of gas production. In an experiment have been used fresh pressed baker's yeast "Record", corresponding to the requirements of GOST R 54731-2011 organoleptic characteristics. Fermentation activity of yeast in areas with a high content of NaCl was determined according to manometric intensity gassing device with a volume of 500 см3 fermentation flasks. The volume of the culture medium was 200 см3. The concentration of sodium chloride is distributed on samples 1 to 5?% in 1?% increments. The experiment included 7 plants: plantain (Plantago major), rooibos (Aspalathuslinearis), horse chestnut (Aesculus hippocastanum), sweet flag rhizome (Calamirhizomata), raspberry ordinary (Rubusidaeus), grape seeds (Vitis vinifera) and mistletoe (Viscum album). Furthermore, it was investigated the effect on the osmotic resistance of yeast autolysate and yeast ash. In comparison with the control samples all of the components introduced by the fermentation of biomass increase the activity to a greater or lesser extent. Special attention has been paid to the samples with airom and plantain. The average value of their fermentation activity was 288 and 269 mmHg, respectively. While the average value of the fermentation activity of a control sample was only 115 mmHg. Next, in descending order, the results are located as follows: brown - 228, raspberry - 225, grape seeds - 211, rooibos - 200, mistletoe - 184, yeast autolysate - 153 and yeast ash - 138 mmHg.

Kachmazov Gennadiy Sozirovich, Candidate of Veterinary Sciences;
Bagaeva Uliana Vladimirovna, Candidate of Biological Science;
Nikkoliva Bella Sergeevna, Candidate of Agricultural Science
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.

Ivankin A.N., Verevkin A.N., Kulikovskii A.V., Chernuha I.M., Krishtafovich V.I., Fokin I.I.The Change in the Composition of the Volatile Components in the Process of Cultivation of Yeast Sascharomyces cerevisiae in Presence of Juniper Activators

P. 39-44 Key words
volatile components; bread; Saccharomyces cerevisiae; juniper.

The using of yeast cultures in the food industry has a historical tradition. The main focus of yeast used in the food industry is a bakery. Reduction process and obtaining the flavored product is today the main focus of work in this area. The use of herbal supplements with high aromatic content expands assortimetn products and improve quality. The objective pupose was: to evaluate the real content of the basic substances generated in the process of development of traditional yeast cultures in the presence of specially selected vegetable raw material components on the basis of a tonic juniper. The process of formation of chemicals of various classes in the process of culturing yeast Saccharomyses cereviciae composed of baking recipes in the presence of vegetable raw material components on the basis of a tonic juniper was investigated. The actual content of substances formed during the development of yeast cultures in the presence of activators juniper content level of flavor components than 0.001 mg?/?kg of the product was investigated. It was shown that the products produced with the juniper largely contained, mg?/?kg: hexadecanamide 0.4-2.7; 7,10?hexadecadienoic acid, methyl ester 0.2-0.4; hexadecanoic acid, 1-(hydroxymethyl)-1,2?ethanediyl ester 0.4-1.1; 9?hexadecyn-1?ol 1.5-3.8; 1,2?benzenedicarboxylic acid, mono- (2?ethylhexyl) ester 0.5-0.7; N-(3?chlorophenyl) maleimide 0.2-0.5; heneicosanoic acid, methyl ester 0.4-0.8; 1,5?hexadiyne 0.1-0.3; 2,3?diphenyl-1H-inden-1?one 0.1-0.2; N-benzyl-N-ethyl-p-isopropylbenzamide 0.1-0.4; 3?hepten-1?yne 0.1-0.3; 1-(4?chlorobenzenesulfonyl)-2-(2?fluorobenzylsulfanyl)-4,5?dihydro-1H-imidazole 0.2-0.4; 2?methyl-7?phenylindole 0.2-0.5; 4?tert-butyltoluene 0.3-0.5; hexahydro-3-(phenylmethyl)-pyrrolo [1,2?a] pyrazine-1,4?dione 3.0-3.3; 9?octadecenamide 0.3-6.0. The dynamics of the process of their formation has been verified and and it has been shown that basic substances affecting yeast growth rate and product taste and flavor are derivatives of natural fatty acids as well as limonene, b-pinene, a-pinene, b-myrcene.

Ivankin Andrey Nikolaevich, Doctor of Chemical Science, Professor;
Verevkin Alexey Nikolaevich, Candidate of Chemical Science
Moscow State Forest University,
1, 1-ya Institutskaya St., Mitischi, Moscow Region, 141005, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kulikovskii Andrey Vladimirovich, Candidate of Technical Science;
Chernuha Irina Michailovna, Doctor of Technical Science, Professor
The V. M. Gorbatov 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.
Krishtafovich Valentina Ivanovna, Doctor of Technical Science, Professor;
Fokin Iliya Igorevich
Russian University of Сooperation,
12/30 Voloshinoy St., Mitischi, Moscow Region, 141014, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Skripko O.V., Litvinenko O.V., Pokotilo O.V. Using the Amur Soybean Breeding for Desserts of a Functional Purpose

P. 45-48 Key words
biochemical structure; organoleptic estimation; soybean and pumpkin spread desserts; sort; soybean; functional food.

Important objective of elaboration of functional products on the basis of soybean is improvement their flavor characteristics. The main factor determining the taste is right reasonable choice of soybean sorts and pumpkin as components containing biologically active and physiologically important substances for the human body. The aim of study is the choice of soybean sorts of Amur selection for cooking desserts of functional perpose. The result of the researches is studed biochemical structure - the protein content, essential and nonessential amino acids in the protein, fat and fatty acids, carried out the complex assessment of the organoleptic characteristics of perspective soybean seed sorts Person, Umka and Urcan, and obtained from them a liquid fraction of soy protein dispersion system. According to the biochemical structure is defined that a soybean sort Persona refers to the high protein and contains 40.04?% protein and 17.74?% oil, a soybean sort Umka is universal in protein and oil, it contains - 39.14?% protein and 18,46?% oil, and a soybean sort Urkanya is low protein and high oil 37.05?% protein and 18.37?% oil. The technology of getting soybean and pumpkin spread dessert with use of different soybean sorts is developed. Spread dessert getting from soybean Person had not deviations in flavor, from soybean sort Umka had the slight astringent aftertaste, and from a soybean sort Urkan had bitter grassy taste and have received an unsatisfactory assessment. Results of the analysis of biochemical structure of spread desserts show that spread desserts contain in 100 g of product is 3,55-3,82 of protein, 1,63-1,7 g of oil, 2,37 g of carbohydrates, including 1,59 g of food fibers, 0,3 g of mineral substances, 1,45 mg of vitamin C, 279 mkg of beta carotene and vitamins of group B that allows to consider them to functional food. Soybean sorts Person and Umka of Amur selection is recommended to use for getting spread desserts of functional purpose.

Skripko Olga Valerievna, Doctor of Technical Science;
Litvinenko Oksana Victorovna, Candidate of Veterinary Science;
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.


Kurbanova M.Zh., Kurbanov Zh.M., Dodaev K.O.Pulsed Heat and Chemical Methods of Pretreatment Technologies of Drying Fruits and Vegetables

P. 49-53 Key words
quality; the initial heat-chemical impulse; fruits and vegetables; preliminary processing; drying.

Heat and mass transfer are mainly studied as a macro process objects were considered as continuous model in which the separate phases are presented in the form of a whole medium, evenly distributed in the body and volume, accordingly, the analysis of the transport processes in are based on the phenomenological representations. With the development of molecular physics, with wide use of new physical effects in condition of external fields, it can more deeply study the essense of macro-processes and consider handling objects as corpuscular model. The physical properties of the objects due to the molecular structure of bodies and forces of interaction between molecules making the wet materials, atoms and ions. Drying is to be regarded as a process of phase separation in heterogeneous systems under the impact of external and internal fields, and determining the importance of this initial stage of the impact the exposure, which is usually called the initial momentum. The momentum of the initial impact to the object takes into account both the initial active force process and the duration of its application. In accordance with the universal principle of Le Chatelier - Brown, the stronger the external impact of the process on an object at the initial time, the more intense the internal processes take place, seeking to bring the system back to equilibrium. The theory of the initial pulse applied to many processes of heat and mass transfer (drying, baking, extraction, adsorption, desorption, etc). There are considered the example of the drying process all drying methods of generalizations of curves and calculation of the process duration based on the use of the values of drying rate in the first period, which is a quantitative measure of the initial pulse. The problem of the perception of the initial pulse material underscored the importance of the various ways pretreatment material for drying (centrifugation, evaporation, dispersing, foaming, vibrotreatment, preheating, exposure to surfactants, etc.) as well as the combination of the drying with the other process steps (oxidation, moving inside the material water-soluble minerals and enzymes, baking etc). Experimentally investigated and summarized the results of the processing of fruits and vegetables by to heat and chemical initial momentum methods.

Kurbanova Madina Zhamshedovna;
Kurbanov Zhamshed Mazhidovich, Doctor of Technical Science, Professor
Samarkand Institute of Economics and Service,
9 Amira Timura St., Samarkand, 140100, Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it.
Dodaev Kuchkor Odilovich, Doctor of Technical Science, Professor
Tashkent Chemical-technological Institute,
32 Navoi St., Tashkent, 100011, Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it.