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Rambler's Top100

Storage and processing of farm products №9/2016

Vasilenko V.N., Frolova L.N., Mikhailova N.A., Rusina K.Yu., Slyusarev M.I.Modeling of Spin Oilseeds in Forepress

P. 5-9 Key words
oil raw materials; extraction; forepress.

Field of oilseed in the production of vegetable oils is the most developed of all the agro-industrial complex. One of the most important operations in the preparation of olive oil extraction of raw materials to a pressing process. One way to obtain vegetable oil is its mechanical extraction of oilseeds, which is typically implemented in a variety of screw designs forpressah. However, the insufficient development of the general theory to describe the heat and mass transfer and the lack of experimental information on the compression significantly impede introduction of rational modes of the process and the design of new high forepress. The paper suggested mathematical modeling of oilseeds extraction process. Processed material can be represented as a two-component system fiber of a porous skeleton and the oil which fills its free space. Due to the complexity of the phenomena occurring in the processing of raw materials in the area zeernoy screw presses, analytical approaches in mathematical modeling of oil extraction in the general setting is not applicable. In this regard, the assumptions made, which greatly simplify the problem and make it possible to obtain estimates depending on meeting the physical essence of the processes. It suggested that the porous skeleton and oil have the same density, do not react chemically with each other, and the oil filtering process takes place under isothermal conditions. In this connection, to describe the oil extraction process using Darcy's law, assuming that the inertial effects and the appearance of viscous forces can be neglected, as well as component akcialnoy filtration rate. The proposed mathematical model of extraction process in a screw forpresse meets the physical meaning of the phenomena and can be used for the analysis of existing presses, as well as at the design stage.

Vasilenko Vitaliy Nikolaevich, Doctor of Technical Science;
Frolova Larisa Nikolaevna, Candidate of Technical Science;
Mikhailova Nadezhda Alexandrovna, Post-graduate Student;
Rusina Kristina Yurievna, Master
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, Professor
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.

Oreshina M.N.Modeling Control Systems for Dispersion Based on the Approximation of Distributions of Dispersed Phases

P. 10-13 Key words
mathematical modeling; transfer functions; processes of dispergating and hashing; control systems.

At theoretical research of behavior of disperse food systems at different types of influences, in particular when processing in devices - mixers, it is expedient to use the modern computing methods which are based on the theory of stochastic Markov processes, it is caused by casual nature of mechanical influences, the fluctuation phenomena in disperse systems and conditions of course of processes of dispergating and hashing. The universal mathematical apparatus of the theory of Markov processes allows to receive mathematical models of distribution of particles of a disperse phase as a part of disperse system when dispergating and as a result of hashing of varying complexity: integro-differential (spasmodic), diffusive, discrete and combined. In the assumption that process of change of the sizes of particles of disperse phases as a part of difficult disperse systems when processing in the mixing devices is casual and Markov for transitional probabilities of the sizes of particles Kolmagorov - Chempena's equation is used. The solution of this equation allows to define dimensional characteristics of a disperse phase and nature of distribution of particles in device space. The mathematical models and the offered transfer functions of management developed on the basis of the theory of Markov processes are basis for creation of automated control systems and design of the new equipment, and also for development and optimization of energy saving technologies when processing disperse systems, on the example of chocolate masses.

Oreshina Marina 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.

Meleshkina E.P., Vitol I.S., Kandrokov R.Kh. Products of Triticale Grains as an Object for Enzymatic Modification

P. 14-18 Key words
technological and biochemical parameters; triticale (flour, bran); cellulolytic and proteolytic enzyme preparations.

Creation of innovative technologies for processing of vegetable raw materials to obtain new types of fortified and functional foods requires preliminary basic and applied research. Is now generally recognized that vegetable protein products, other components of plant material obtained using biotechnological methods in the food industry should be used to create a new range of products, technological and functional properties may be determined in advance by the use of directional biocatalysis. This fully applies to the raw grain and cereal such as triticale, an increase in industrial production which is observed in recent years. Purpose - to study the impact of triticale and efficiency properties of products of grain processing enzyme preparations on their biopolymers in order to modify and use in the production of fortified foods. The article presents experimental data characterizing the secondary grain processing products triticale and efficiency effects of enzyme preparations cellulolytic and proteolytic action on their biopolymers. Defined technological and biochemical parameters trititkale processing (flour, bran) products: moisture, white, quantity and quality of gluten, total protein, starch, fat, fiber, reducing sugars. Studied the fractional composition of soluble proteins tritikale bran. It demonstrated that proteins from triticale bran grains have a relatively high total content of albumins and globulins, the globulins wherein the amount 3-3.5 times higher than in the whole grain. Experimentally selected optimum conditions for enzyme reactions enzyme preparations "Shearzim 500 L", "Viskoferm L", "Neytraza", "Distitsim Protatsid Extra" using as substrate tritikale flour and bran are high in the peripheral parts. It was found that the use of the enzyme preparation "Sherazim 500 L" increases the amount of soluble substances (RS) and the soluble protein in 2 times; preparation "Viskoferm L" - PB by 1.5 times as soluble protein in 2.5 times. The data obtained allow to recommend these enzyme preparations in combination with a proteolytic enzyme preparations as part of multienzyme composition for the enzymatic modification of triticale grain processing products.

Meleshkina Elena Pavlovna, Doctor of Technical Science;
Vitol Irina Sergeevna, Candidate of Biological Science, Associate Professor;
Kandrokov Roman Khazhsetovich, Candidate of Technical Science
All-Russian Research Institute of Grain and its Processing Products
11 Dmitrovskoye Shosse, Moscow, 127434, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Oganesyants L.A., Peschanskaya V.A., Dubinina E.V., Trofimchenko V.A.Assessment of Technological Properties of Rowan for Production of Alcoholic Beverages

P. 19-22 Key words
yeast; Red rowan; fermentation of the pulp; alcohol beverages.

Rowan (Sorbusaucuparia L.) is one of the most common crops in the territory of the Russian Federation. Its fruits not only contain a complex of biologically active substances, but also fermentable sugars - to 8.0?%. Until recently, the fruits of red rowan were only used in the pharmaceutical industry and in the manufacture of liqueurs. Recently, however, there appeared works in which it is proposed to use various technological methods to produce wines from red rowan with a high biological value. The proposed processing methods - heating the pulp and enzymatic treatments can't be used in production of the alcoholic beverages based on distillates, because their use leads to significant accumulation of methanol in the distillate. The purpose of the research was to assess the potential to use the fruits of red rowan as raw material for alcoholic beverages and the development of optimal technological parameters of their primary processing. The objects of study were the fruits of red rowan, collected in the Moscow region and frozen at -18 °C. To study the qualitative and quantitative composition of the major extractive components of raw materials used the method of high performance liquid chromatography. Obtained new data of the composition of monosaccharides, organic acids, amino acids and phenolic acids of fruits of red rowan grown in the Moscow region. 2 yeast strain of Saccharomyces cerevisiae are the greatest extent appropriate for the fermentation of red rowan pulp were selected as a result of the screening. The result of the research shows the promise of using red rowan as a raw material for the production of alcoholic beverages and developed technological modes of its primary processing.

Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor;
Peschanskaya Violetta Alexandrovna;
Dubinina Elena Vasilievna, Candidate of Technical Science;
Trofimchenko Vladimir Alexandrovich, Candidate of Technical Science
All Russian Institute of Beer, Soft Drinks and Wine Production
7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Abdullaev A.Sh.Grain Size Distribution of Food Root Crops Powders in High-Speed Grinding

P. 23-26 Key words
grading; grinding; potato; classification; sugarbeet; highspeedgrinder; fineness; angularvelocity.

The problem of increasing the shelf life of fruits and vegetables with maximum preservation of nutrients and presentation is very relevant today. The results of the study of the grinding process and the particle size distribution of the dried root and tuber crops. The work at the Tashkent Institute of Chemical Technology. Pre-peeled potatoes and beets are crushed to puree the state by the instantaneous pressure relief (MMSD), and then dried. Dried conglomerates 6-8?% moisture, consisting essentially of a particle size of 3-9 mm (about 80?% by weight), charged into a shredder step on the location of rods operating shaft t?/?d = 0.5-0.98 for experimental study fineness. To do this, use a high-speed chopper turbo-vane type. The influence of the angular velocity of rotation of the working shaft and pitch placement of the rods on the intensity of the grinding pelletized materials. The angular velocity of the output shaft was varied in the range 14.6-253.3 s-1. The studies produced evidence of significant effects on the peripheral speed reduction ratio. It was found that the increase in the circumferential speed leads to an intensification of the grinding process by 6.2 times, and a reduction step of rods - a two-fold increase in efficiency. Research has established that the method of high-speed milling can obtain marketable fraction of less than 1 mm. At the same time, it is necessary to note the presence of a minor proportion of the fraction of 1.0-2.0 mm particle (3.0-7.2?%). In addition to dry grinding conglomerates root crops in high-speed grinder type turbolopastnogo also flows cooling particulate material. The effectiveness of mechanical impact due to the fact that the grinding process takes place by impact, cracking, and abrasion. The data obtained allow to recommend a high-speed milling for the production of powders of root and tuber crops, which are widely used in the food industry.

Abdullaev Alisher Shonazarovich, Candidate of Technical Science
Tashkent Chemical-Technological Institute,
32 Navoiy St., Tashkent, 100011, Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it.

Roeva N.N., Chernobrovina A.G., Azimkova E.M., Popova O.Yu., Kleymenov M.D.Selection and Optimization of Biotechnological Techniques in the Processing of Raspberries

P. 27-30 Key words
hydrolysis; raspberries; multienzymatic composition; processing of vegetable raw materials; enzyme preparations.

The paper studies the optimal conditions for biocatalysis raspberries with enzyme preparations of the new generation. The use of innovative biotechnological methods of plant raw materials processing opens up great opportunities for the optimization of technological processes, which can not only improve the efficiency of processing, but also get a new healthy food. Therefore, current research is aimed at selection of enzyme preparations and their dosages, as well as optimization of biotechnological processing conditions to maximize the recovery of functional components for use in subsequent food production. On the basis of existing technologies for the production of juice raspberry crushed, we have made a variety of enzyme preparations in the pulp in concentrations recommended by the manufacturer, and treated in the optimal for the action of enzymes under 2 hours. According to the results of these experiments were selected enzyme preparations of different target orientation: Frutotsim P6 L - pectolytic preparation steps and Laminex C2K Glusanase Complex - drug cellulolytic action. Application of these enzyme preparations consisting multienzyme treatment composition raspberries possible to increase the juice yield is 30?%, with increases in the enzymatic hydrolyzate content of polyphenol compounds in nature, and 2.3 times of 1245 mg?/?l. This positive trend can also be seen in groups of flavonoids: anthocyanins content increased 1.4 times. Vitamin C in an enzymatic hydrolyzate of raspb erries is 44 mg?/?100 g, that is 1.1 times the content in the control sample of juice. The amount of divalent iron has increased 1.6 times. Thus, the research results show the effectiveness of the use of enzyme preparations for the treatment of raspberries.

Roeva Nataliya Nikolaevna, Doctor of Chemical Science, Professor;
Chernobrovina Antonina Grigorievna, Candidate of Technical Science;
Azimkova Ekaterina Mikhailovna, Student;
Popova Olga Yurievna;
Kleymenov Mikhail Dmitrievich, Student
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.

Krumlikov V.Yu., Isambetova L.V.The Study of Antibiotic Resistance, Cultural and Morphological Properties of Microorganisms Isolated from National Kazakh Beverages

P. 31-35 Key words
ayran; healthy eating; combo starter; mare's milk; national dairy products.

The hot topic in development and design of functional foods is the creation of a symbiotic artificial systems with predefined set of characteristics necessary. One of the goals for solving the above problem is a detailed study of antibiotic resistance, as well as cultural and morphological properties of microorganisms isolated from national Kazakh beverages. In this paper, as the test products was chosen as the national Kazakh dairy products such as kumis, ayran, chegeni and kurung. More of them were isolated pure cultures of microorganisms, the selection process which occurred in three stages. Explored cultural and morphological properties of the isolated microorganisms. Thus analyzed the ability to spore formation, ability to move, size of bacteria shapes, the nature of the contour of the edge profile. Also studied surface, color, structure, texture, transparency and colour colonies gram of the selected microorganisms. In addition to the most complete definition of bacteria used method is microscopy on inverted microscope AxioVert. A1 (CarlZeiss, Germany). Then studied the antibiotic resistance of the studied strains of microorganisms with the help of various antibiotics. By results of researches the conclusions are made and carried out the structuring of the investigated microorganisms in all studied parameters and the obtained visual information in the form of photos taken using the microscope method. Studies have shown that the nutrient medium composition and cultural variability of microorganisms influence the shape and size of bacteria. In addition, it was revealed the sensitivity of bacterial cells to different antibiotics. The reliability of the results of research supported by the use of the performance of work standard conventional methods. The data obtained can be used to obtain a combined direct introduction of the leaven in the food industry.

Krumlikov Vladislav Yurievich, Post-graduate Student;
Isambetova Liina Viacheslavovna, Student
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.

Djurupova B.K., Smanalieva J.N.Improving the Technology of Production of Functional Product from Wild Raw Materials of the Kyrgyz Republic

P. 36-39 Key words
micronutrients deficiency; wild raw materials; healthy diet; functional foods.

The study is devoted to developing of new functional products based on wild raw materials of Kyrgyzstan. Permanent consumption of wild fruit and berries is a more effective source of many antioxidants, in comparison with individual antioxidant; since it increases efficiency of vitamins and micronutrients containing in fruits and berries. The problems of wild vegetable raw materialsprocessing is the lack of an integrated approach system to the analysis of promising native raw materials, which contain a large number of biological active substances and multivarianceof industrial processing. The aim of this research is to improve the technology of functional food production through the use of native raw materials of Kyrgyzstan. Therefore, we have studied physical and chemical properties of the main wild fruit of Kyrgyzstan, which were selected and used for production of new functional products of the new era. The technology and the recipe of new product (mixture of water, honey and juicesof wild fruit) were developed. Technological scheme of production of liquid concentrates from hawthorn, wild rose, barberry and celery comprises the following steps: preparation of vegetable raw materials; the extraction of raw materials; concentration; mixing; bottling; labeling and storage. The developed technology for producing concentrates from wild fruits and berries is a base for the development of certain typesfood production technologies. The extracting technology allowsto save the most biological active substances contained in plants, and to contribute the stability of food properties during storage. The studies of a new product have shown that the concentrate contains 2.65?% of pectines; in addition to this - 92.0 mg% of vitamin C, 1.2 mg% of beta-carotene, 0.3 mg% of folic acid, 0.7 mg of vitamin K. The distinctive capability of the developed product is characterized by therapeutic action of pectin, which is bounded with peculiarities of its chemical structure. This newly developed product is recommended for people with diseases of the digestive system, cardio-vascular conditions and lipid metabolism diseases.

Djurupova Bermet Keneshovna, Candidate of Technical Science, Professor
Kazakh-Kyrgyz University,
159, 161 Arstanbal St., Bishkek, Kyrgyzstan, 720000, This email address is being protected from spambots. You need JavaScript enabled to view it.
Smanalieva Jamila Nasirovna
Kyrgyz-Turkish Manas University,
56 Prospect Mira, Bishkek, 720044, Kyrgyzstan, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kovalenko E.A., Vorobiev K.A., Filimonova N.V., Krupin V.V., Leschenko A.A., Lazikin A.G.The Use of Secondary Resources of Poultry Industry in Microbiological Culture Media Biotechnology

P. 40-42 Key words
protein substrate; biotechnology; secondary resources; hydrolysis; chicken's legs; microbiological mediums.

The present level of development of the poultry industry requires the creation and implementation of new technologies to make full use of raw materials that are produced and accumulated in the production of primary products - poultry. One solution to this problem - the use of secondary raw poultry farms as a substrate for the preparation of nutrient bases and media in microbiological research. In this regard, interest-products, particularly chicken feet. Thus, the broiler chicken legs separated by tarsal joint, usually directed to the production of animal feed, but it does not fully solve the problem. Studies have been conducted related to the assessment of physico-chemical parameters of the legs of broilers produced from poultry farms of the Kirov region. Estimated as freshly prepared and stored frozen samples. The samples were stored in a freezer at a temperature of minus 10±2 °C. The results showed that the selected conditions and shelf life of minced meat samples from different manufacturers do not affect the composition of the by-products at a controlled indicators. The maximum shelf life of frozen minced meat of broiler chickens feet at minus 10±2 °C was 18 months. This circumstance has allowed the accumulation of a long time to carry raw materials from producers and then using it in the biotechnology microbiological media as a protein-containing substrate. Studies have shown that the legs of broilers are available in sufficient quantities at poultry farms of the Kirov region. The raw material contains a significant (15?%) of protein, is well kept in a frozen state and can be considered as a source of protein-containing substrate of microbiological culture environment in biotechnology.

Kovalenko Elena Alexandrovna;
Vorobiev Konstantin Anatolievich;
Filimonova Nalina Vladimirovna;
Krupin Vladimir Viktorovich, Candidate of Biological Science;
Leschenko Andrey Anatolievich, Doctor of Technical Science, Professor;
Lazikin Alexey Gennadievich, Candidate of Biological Science
Branch of Federal State Institution "48 Central Research Institute" of the Ministry of Defence of the Russian Federation,
119 Oktiabrskiy Prospect, Kirov, 610000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.