+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 №1/2017

THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Marin V.A., Vereshchagin A.L., Bychin N.V.Effect of Grain Size on Physicochemical and Morphological Properties of Buckwheat

P. 5-8 Key words
buckwheat grains; grits unground fraction; particle size; morphology; winged; buckwheat grains, winged, kernel color.

Abstract
Buckwheat is a valuable cereal crops. The main products which are processed cereal unground and slipped. The main problem in the processing core is its destruction of the peeling step. The number of crushed core by reducing kernel size increases. The aim of this study is to investigate the influence of buckwheat grain size on the physical, chemical and morphological properties of buckwheat groats and ungrounded. For the test it was used grain buckwheat varieties "Dikul" grown in the foothills of the Altai Territory in 2015. When determining the quality indicators used standard research methods. Grain test meet the requirements of regulatory documents. Studies suggest that the grains are well aligned and contains more than 80.0?% coarse fractions (first and second). The results of the analysis of the mass fraction of the core and shell of the fruit buckwheat different fractions showed that with decreasing mass fraction of the films core size is reduced, the core increases. Thus the fat and protein content with decreasing size of the nucleus decreases. Fractions from the first to the fourth structure of the nucleus has a different surface to the surface of the fifth and sixth starch granules are clearly visible. In addition, after a hydrothermal treatment such nuclei are more bright colors. The authors believe the differences in technological properties and performance of food grain buckwheat is associated with different maturity of grain. The emergence of ripe grain may rise in adverse weather conditions and early harvest.

Authors
Marin Vasiliy Alexandrovich, Candidate of Technical Science;
Vereshchagin Alexander Leonidovich, Doctor of Chemical Science, Professor;
Bychin Nikolay Valerievich, Post-graduate Student
Biysk Technological Institute (branch) FGBOU "Altai State Technical University Named after I. I. Polzunov"
27 Trofimova St., Biysk, 659305, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kudryashov L.S., Timakova R.T., Tikhonov S.L., Romanova A.S.Application of Electron Spin Resonance Method for Fish Study

P. 9-12 Key words
ionizing radiation; the g-factor; fish; the spectrum; electron paramagnetic resonance (EPR).

Abstract
In the world practice for lengthening of the periods of fitness and retention of the quality of fish the ionizing emission actively is used. The method of electron paramagnetic resonance is one of the promising methods of the identification of the irradiated foodstuffs (EPR). Studies were conducted with the cooled fish, realized on the consumer market for Sverdlovsk region by the method. Experiments were carried out with the aid of the portable automated spectrometer EPR X - range of stamp Labrador Expert with the frequency of SHF 9200 MHz in the range of magnetic field from 3000 to 3500 G. As a result carried out experiments it is established that the cooled trout of imported production is past working the those ionizing by emission, which is confirmed by the establishment EPR of signal in the bone tissue and the skin of fish. The model of bone tissue of the trout of imported production (g-factor = 2,0052) showed spectrum with the clearly expressed peaks with the amplitude of 6,36e-05. Measurement EPR of the spectrum of bone tissue of the cooled trout of domestic manufacture in the range of magnetic field from 3250 to 3300 G (conversion time of signal 168 ms, quantity of accumulations - 3): any signals are absent, which clearly testifies about the absence of working by the ionizing irradiation of the fish of domestic manufacture. Analogous spectra are obtained for meat and skin of the cooled trout. The results of studies established that the fish cooled of imported production being present on the domestic consumer market of Russia is subjected to the action of the ionizing irradiation without the proper identification and without the information of the users of production. Taking into account these circumstances it is necessary to actualize and to form domestic technical-normative documentation for evaluating of quality and safety of the irradiated raw materials and food production due to the requirements of international standards and codes.

Authors
Kudryashov Leonid Sergeevich, Doctor of Technical Science, Professor
All-Russian Research Institute of Meat Industry V. M. Gorbatov,
26 Talalikhina St., Moscow, 109316, Russia
Timakova Roza Temeriyanovna, Candidate of Chemical Science;
Tikhonov Sergey Leonidovich, Doctor of Technical Science, Professor;
Romanova Alisa Sergeevna
Ural State Economic University,
62/45 8-e Marta St./Narodnoy Voli St., Ekaterinburg, 620144, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Atakhanov Sh.N., Mallaboyev O.T., Rakhimov U.Yu. Study of the Properties and Quality of the Dessert Pomace Juice of Jerusalem Artichoke

P. 13-14 Key words
bacteriological analysis; dessert; healthy eating; organoleptic characteristics; alimentary fiber; squeeze juice; Jerusalem artichokes

Abstract
At the present time in Uzbekistan are Jerusalem artichokes begun to grow in large quantities. From Jerusalem artichoke mainly juices, concentrated juices, alcohol are produced. A secondary raw material produced in the manufacture of these products is hardly processed. As shown literary analysis of artichoke juice pomace it has a high nutritional value, by maintaining the composition in carbohydrates such as inulin, pectin, dietary fiber, vitamins and minerals. Objective of work: To explore the possibility of using recycled materials for producing food. The work has been done Namangan Engineering Pedagogical Institute. Traditional Research methods were used. The technology of dessert pomace juice of Jerusalem artichoke with a reduced sugar content was produced. While producing rice chaff was used and produced acid hydrolysis was produced. Consumption of sugar was decreased by 3-4 times. We investigated the organoleptical, physical-chemical and bacteriological indicators of prepared dessert. By organoleptic product meets all requirements of the standard and bacteriological - SanRaN.

Authors
Atakhanov Shukhrat Nuriddinovich, Candidate of Technical Science;
Mallaboyev Odilzhon Tokhirzhanovich;
Rakhimov Umidzhon Yunuszhonovich
Namangan Engineering Pedagogical Institute
12 Dustlik St., Namangan, 1600103, Republic of Uzbekistan, 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.



Dmitrieva N.S., Scopichev V.G., Gunkova P.I., Dudina A.A.Influence Quantity of the Somatic Cells in Raw-milk Materials on the Activity Growth of Starter Cultures

P. 15-19 Key words
activity of starter cultures; quality of milk; microbial contamination of milk; somatic cells.

Abstract
The quantity of somatic cells is the most important indicator of quality and safety of milk. Increase on number of somatic cells occur, for example: through animals' diseases or violation of hygiene standards in the process of receiving milk, etc. Unfortunately, it quite often observed in raw-milk due to of cattles' spreading mastitis, and it usually has a negative effect on the process of production fermented milk products. The aim of study is investigate the influence of quantity of somatic cells in the Leningrad regions' raw-cow-milk materials on activity of starter cultures for fermented milk products. The experiments were carry out by using traditional methods, which were used by the laboratories of dairy factories. In process of study were investigated the relationship between content of somatic cells in milk and its microbial contamination, activity of growth lactic acid bacteria, duration of process of souring and quantity of living lactic microorganisms in a milk clot. As a results show that: сontent of somatic cells higher than 3·105 CFU?/?g are reduce the growth of lactic sticks and bifidobacteria; more than 4·105 CFU?/?g of somatic cells lead to growth inhibition of thermophilic streptococci and mesophilic lactococcuses. In addition, it increases duration of souring milk; the quantity of somatic cells is more than 5·105 CFU?/?g in milk leads to increasing time of souring milk with mesophilic lactococcuses almost by 1,5 times, a thermophilic streptococcus by 5 times, the mixed culture of a Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacteria - more than twice. To achieve the maximum activity of starter cultures it is better to use milk with quantity of somatic cells not higher than 3·105 CFU?/?g for production of fermented milk products.

Authors
Dmitrieva Nina Sergeevna;
Scopichev Valeriy Grigorievich, Doctor of Biological Science, Professor
St. Petersburg Academy of Veterinary Medicine,
5 Chernigovskaya St., St. Petersburg, 196084, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Gunkova Polina Isaevna, Candidate of Technical Science;
Dudina Anna Alexeevna
ITMO University,
49 Kronveksky Pr., St. Petersburg,197101, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tulyakov D.G., Meleshkina E.P., Vitol I.S., Pankratov G.N., Kandrokov R.Kh. Evaluation of Triticale Grain Flour Based Rheology System Using Mixolab

P. 20-23 Key words
Mixolab; quality assessment; rheological properties; tritikale flour.

Abstract
Evaluation of the rheological properties of the dough, which determine the quality of bread and bakery products, allowing a short time to assess the purpose of grain or flour. Thus, the use of modern methods of evaluating a large number of indicators through the integration indices of great interest. This assessment allows the device Mixolab (Chopin Technologies, France). The article presents experimental data on the evaluation of the rheological properties of dough from flour tritikale new varieties, formed on the basis of cumulative ash curve using the device Mixolab. These data showed the differences in rheological parameters and indexes Mixolab profile, especially with regard to samples of the flour from central part of the endosperm and flour with high contents peripheral parts. In the process of formation of varieties of flour, they change the content of the various anatomical parts of the grain, chemical composition, and as a result, with an increase of shells of content in the flour increases water adsorbing ability (WA), the amylolytic activity (falling number and the value of the torque characterizing starch gelatinization naturally reduced). It is shown that the rheological properties of dough from flour of different grades tritikale directly dependent on the chemical and biochemical composition of flour have a high correlation dependence (R2 ? 0,94) and are consistent with those obtained with use of such methods as a weight method of determining of the WA, the method of determining of falling number, determining activity of proteases modified method of Anson.

Authors
Tulyakov Danila Gennadievich;
Meleshkina Elena Pavlovna, Doctor of Technical Science;
Vitol Irina Sergeevna, Candidate of Biological Science;
Pankratov Georgiy Nesterovich, Doctor of Technical Science, Professor;
Kandrokov Roman Khazhsetovich, Candidate of Technical Science
All-Russian Research Institute of Grain and its Processing Products,
11 Dmitrovskoe 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.



Hokonova M.B., Terentjev S.E.Technological Properties and Grain Yield Winter Barley Depending on Mineral Тutrition

P. 24-28 Key words
wet year; grain quality; inorganic nutrition; winter barley; protein content; productivity.

Abstract
Fertilizer plants - a factor that is easily managed by a man and has a strong influence on the value of the crop and its quality. At cultivation of winter malting barley nitrogen fertilizers along with the correct choice of varieties are the most important factor in obtaining high yields and high technological qualities of grain. No other mineral nutrient with evidence-based use of it does not provide such an effective yield increase and improve the quality of grain as nitrogen. At the same time, the incorrect application of nitrogen fertilizer often leads to lower yields, poor quality of grain brewing. The studies were conducted in the foothill zone KBR CJ-SC "Chegem" and LLC "MELT" in 2014-2016. We studied the varieties of winter barley - Michailo, Kozir. Taking into account the power consumption and the removal of winter barley plants elements, much attention was paid to the effect of mineral fertilizers on the formation of grain and its quality. The results of research performance, which in the conditions of experience clearly shows the influence of mineral nutrition elements in the productivity and the value of the crop. Consideration of the results of accounting for crop research data barley showed that in 2015, with good soil moisture nitrogen fertilizer has played a positive role. The yield increase compared to other years was 10-12?% per hectare. In 2014 and 2016 at a higher temperature and air humidity decreasing soil fertilizer efficiency was reduced substantially. Of mineral fertilizers for barley also significantly affects the physical properties of the grain. This is particularly evident in the formation and maturation of grains. Plants are well secured mineral nutrition, forming large, made with high weight of 1000 grains, low-hulled and good color, the relevant requirements for brewing. Comparison of two varieties of winter barley on the technological properties of grain shows that Michailо Grade is characterized by the best indicators. However, the grain varieties Kozir also suitable for brewing when it is grown at sufficiently good moisture conditions of the year during the growing season. Thus, it can be noted that for better moisture plants developing large vegetative mass and forming large grain yield, and require more nutrients, so they lack the nitrogen and produce grain with reduced protein content.

Authors
Hokonova Madina Borisovna, Doctor of Agriculture Science, Professor
Cabardino-Balcarian Agriculture University by V. M. Kokov
1v, pr. Lenina, Nalchik, CBR, 360030, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Terentjev Seregey Evgenjevich, Candidate of Agriculture Science, Associate Professor
Smolensk State Agriculture Academy,
10/2 B. Sovetskaya St., Smolensk, 214000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Gurbanova S.O., Nabiyev A.A. ogli. Persimmon Fruit Storage in the Regulated Gas Atmosphere

P. 29-32 Key words
ascorbinatoxydase; glucose; catalase; polyphenol oxidase; pectin; peroxidase; persimmon fruit-grade Hachia and Hiakume; phenolic compounds; fructose.

Abstract
The fresh persimmon fruits are valuable food products. Persimmon fruits are enriched with sugar, phenolic compounds, enzymes, mineral substances, especially iodine, From the environmental point of view persimmon fruits are considered pure food product. Because, any chemical drugs are not used in cultivation of the fruit. It is important to know that, the fruit cannot be damaged by an blight. Therefore persimmon is considered as a valuable fruit. The part of fruits which belongsto people, spoils. They are wasted by people. To provide people with, persimmon fruit, by saving them in refrigerators, for a long time, expedient. Because, persimmon has higher productivity and higher nutritional value. The storage of persimmon fruit in the regulated gas atmosphere is the most effective method remaining for a long time in terms of quality. In such atmosphere the dose of O2 and nitrogen are more than CO2 in the content of the air. Maintaining the temperature of the atmosphere in a certain limit is an important condition while keeping the fruit in the refrigerator. Working out of more effective methods of long-term storage process theoretically grounded generates great interest. Which, at this time the least changing of significant biochemical indicators, carbohydrates, vitamins, phenolic, compounds, mineral elements, etc. that determines the biological and nutritional value of product assumes importance. As a result of our studies it was known that during the storage of persimmon fruit in the refrigerators with regulated gas atmosphere besides the gas composition of being 3-4?% CO2, 2-3?% O2, as well in the condition at the chamber temperature of -2…-3 °C, the activity of all enzymes turns into incubator situation in comparison of other investigated variants. As a result the nutrients contained in the persimmon almost are not spent on breathing process. And it caused good maintenance of its quality indicators such as goods and initial appearance, taste and aroma during the storage of persimmon fruit.

Authors
Gurbanova Sevda Oktaykizi, Post-graduate Student;
Nabiyev Akhad Ali ogli, Doctor of Biological Science, Professor
Azerbaijan Technological University,
103 Sh. I. Khatai Pr., Giandzha, AZ 2011, Republic of Azerbaijan, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pavlovskaya N.E., Gagarina I.N., Gorkova I.V.Production of Protease Inhibitors and Lectins from Crops

P. 33-38 Key words
antioxidant activity; legumes; proteinase inhibitors; lectins.

Abstract
Products derived from legumes, contain anti-nutritional components: proteases inhibitors and lectins, which reduce their nutritional value. However, these components play a role in plant resistance to diseases and pests. In recent years, these components are increasingly used in biotechnology, and in particular, in medicine, in the treatment of inflammation and cancer. Seeds of leguminous plants after the production of protein isolates can be used to produce proteinase inhibitors and lectins, which are especially numerous in soybean and bean. On the basis of the inhibitors and lectins receive medicines and plant protection products against pests and diseases. This article presents data showing that inhibitors and lectins legumes in low concentration of the order of 10-6-10-7?% contribute to the activity of antioxidant enzymes, enhancing the protective properties of pea, wheat and buckwheat. It is shown that inhibitors and lectins reduce the incidence of powdery mildew of wheat, and in the field conditions of pre-sowing pea seeds in solutions 10-5-10-6?% increases the resistance to root rot by 60?% and to askohitozu - 14?%. At the same time decreased the number of aphids Acyrthosiphon pisi kalt on the treated plants more than doubled. Reduced damage to plant diseases and pests increases the weight of pea seeds and crop yield by 23?%. Proteinase inhibitors and lectins legumes inhibit the activity of pea weevil Bruchus pisorum L., and inhibitors to a greater extent than lectins. The obtained results give the opportunity to talk about the trend of the toxic effects of lectins and inhibitors of trypsin and chymotrypsin on the activity of the beetles Bruchus pisorum L. and aphids Acyrthosiphon pisi kalt.

Authors
Pavlovskaya Ninel Efimovna, Candidate of Biological Science, Professor;
Gagarina Irina Nikolaevna, Candidate of Agricultural Science;
Gorkova Irina Viacheslavovna, Candidate of Agricultural Science
Orel State Agrarian University name N. V. Parahina,
69 Generala Rodina, Orel, 302019, 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.



Rimareva L.V., Volkova G.S., Kuksova E.V., Krivova A.Yu.Aspects of the Creation of a Consortium of Microorganisms Having the Characteristics of a Probiotic for the Correction of Dysbiotic Disorders

P. 39-44 Key words
antimicrobial activity; a consortium of microorganisms; lactic and propionic acid bacteria; probiotiki.

Abstract
Implemented screening strains of lactic acid and propionic bacteria from cheese whey and the rumen of ruminant animals in order to create a consortium of microorganisms having the characteristics of a probiotic, for correction dysbiotic violations. Studied cultural-morphological, biochemical and antimicrobial properties, determine the species studied microorganisms in 99.8% identity isolated microorganisms account (collection of All-Russian Research Institute of Food Biotechnology). Dedicated culture exhibited high antimicrobial activity against bacterial test cultures, which were provided by museums of cultures of microorganisms MSU and VCR (26 strains). Based on the results of studies concluded that there antimicrobial properties in culture broth with a biomass and a filtrate, including against fungi of the genus Candida. With the help of mathematical modeling is defined consortium of isolated microorganisms with the following composition: L. plantarum 578/26, L. acidophilus 1660/08 and P. freudenreichii subsp. Shermanii B-103/27 in a ratio of 1 : 1 : 1, having antimicrobial activity, up to 25-40% relative monocultures. The technology has been tested in an industrial environment, it is shown that the structure of the mixed population is maintained for 25 generations. The proposed conditions of cultivation, post-processing and low-temperature drying allow to preserve the structure of the population in the stages of cultivation and production of biologically active supplements in dry form. The quantitative content of probiotic bacteria genera Lactobacillus and Propionibacterium formulations was in the manufacture in industrial environments (at least 1·1011 CFU / g). The findings are of interest in terms of the formation of the colonization capacity of cultures to create dietary supplements for correction of violations dysbiotic and expand the database of probiotic strains.

Authors
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Sciences, Academician of the RAS;
Volkova Galina Sergeevna, Candidat of Technical Science;
Kuksova Elena Vladimirovna, Candidat of Technical Science;
Krivova Anna Yurevna, Doctor of Technical Science, Professor
Federal public budgetary scientific institution "All-Russian Research Institute of Food Biotechnology",
4B Samokatnaya Str., Moscow, 111033, 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

Gorbacheva M.V., Sapozhnikova A.I., Bobylieva O.V.Fat Ostrich: Resource Potential for Food Industry

P. 45-49 Key words
african ostrich; ostrich oil; fat of an ostrich; fractional structure of fat of an ostrich; safety of fat.

Abstract
The range of ostrich products presented a rich resource potential, derived from these birds. In our country, not all commodity positions are used in various sectors of the economy, due to the lack of knowledge of them, the lack of technology for the processing and regulatory documentation. The objects of research were: fat raw subcutaneous and internal African ostrich; the melted fat. Material collected in the company "Russian ostrich" (Serpukhov district, Moscow region). Raw Fat Maslaiev and emus were obtained from the American Farm "Carlhaven emu farm", USA. The paper presents the results of studies evaluating the organoleptic quality of subcutaneous and visceral fat raw ostrich and emu, its physical properties, fractional composition of ostrich fat. We studied in detail the microbiological indicators of safety of raw fat and melted three temperature fractions (45, 50 and 55 °C). Studies determined that 97.0?% are triglycerides of fatty acids, 0.5?% from carbohydrates, and mono- and diglitsiridy. Low content of free fatty acids (0.5?%), indicating a low capacity ostrich fat oxidation and damage resistance. It was revealed that the fat ostrich and emu have low melting and solidification, so that they are greasy at room temperature and does not give a flocculent precipitate. According to microbiological parameters test samples did not exceed the established norms SanPiN 2.3.2.1078-01. Discovered only in fat paddies enterobacteria allowed to conclude that these micro-organisms are killed at a temperature of 45±2°C, which is important from a technological point of view, and have a positive impact during the processing and storage of the timing of the fat product. In summary we can draw conclusions about the similarity of the properties of fat ostrich and emu, and considering their high technological properties, fluidity, good digestibility and safety of raw fat after the heat treatment, the product should be recommended as a resource potential of the food industry.

Authors
Gorbacheva Maria Vladimirovna, Candidate of Technical Science;
Sapozhnikova Alla Ionovna, Doctor of Technical Science, Professor;
Bobylieva Olga Vasilievna
Moscow State Academy of Veterinary Medicine and Biotechnology named K.I. Skryabin
23 Akademika Skryabina St., Moscow, 109472, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.