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Rambler's Top100

Storage and processing of farm products №2/2017

THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Volkova G.S., Kuksova E.V., Krivova A.Yu., Sokolova E.N., Borsheva Yu.A., Rimareva L.V.Technology of Processing of Kaniga in the Enriched Feed Product on the Basis of Bioconversion Processes

P. 5-9 Key words
kaniga; a consortium of bacteria; feed product; a preparation of cellulase.

Abstract
Presents the technological scheme of processing of kanagi cattle feed product with the use of biotechnology. Analysis of raw material showed a preferential concentration of insoluble cellulose, the content of reducing sugars of 0.20-0.22? %, the total sugar 0.40-0.41?%, the moisture of raw material is 17.0-18.0? %, the acidity of the raw material of 0.10 and 0.43 ?% depending on the party. Crushing of initial raw materials was carried out to a relatively homogeneous mass with an average value of the fiber raw material 6-10 mm. To provide the necessary nutritional value of raw materials and the possibility of cultivation of microorganisms at last, his tenderize and carried out sequential processing of the composition of preparations of cellulase. The criterion for assessing the actions of the enzyme complex was the ability of hydrolysis of plant residues in kaniga, which was estimated by the accumulation of RV. The use of Glycinebetaine Г18Х and Г20Х allowed to provide education RV by 30-35?% more than when using the complex enzymatic preparations of Cellobranin + Cellovyridin. Preferred drug Gluconatesee Г20Х with the cellulase activity of 330 u?/?G. Shown that the dose of any drug 30 IU?/?g substrate sufficient to obtain a nutrient medium with a high content of fermentable sugars and dry matter. Carried out the cultivation of a consortium of lactic and propionic acid bacteria: L. plantarum 578?/?26, 1660?/?08 L. acidophilus and P. freudenreichii subsp. shermanii B-103?/?27 in the ratio 1:1:1. Fermentation fermented raw materials a consortium of lactic and propionic acid bacteria has allowed to increase the content in the feed product of digestible protein, plus vitamins and amino acids. The accumulation of lactic acid in the process of bioconversion of raw materials helps to suppress the growth of pathogenic and putrefactive microflora, and to increase periods of storage of the feed product. Received feed in digestibility by 12 % more efficient relative to the feedstock.

Authors
Volkova Galina Sergeevna, Candidat of Technical Science;
Kuksova Elena Vladimirovna, Candidat of Technical Science
Krivova Anna Yurevna, Doctor of Technical Science, Professor;
Sokolova Elena Nikolaevna, Candidat of Biological Science;
Borsheva Yulia Aleksandrovna, Candidat of Technical Science;
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Sciences, Professor, Academician of the RAS
All-Russian Research Institute of Food Biotechnology
4B Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Owsyannikov V.Yu., Korchinskiy A.A., Denezhnaya A.N., Moskalenko A.S.Exergy Analysis Production Line Processing and the Blood Concentration

P. 10-14 Key words
blood; exergy analysis.

Abstract
The efficiency of the process equipment, which is part of the production lines of processing as agricultural raw materials of vegetable and animal origin usually, estimated using a variety of indicators. At the same time the most important role for the energy component of the work of thermal installations. The estimation of efficiency of use of energy resources in heat processing line blood processing plants on the basis of the main provisions of exergy analysis, taking into account the quantitative and qualitative characteristics of available energy in various pieces of equipment, the degree of perfection and the irreversibility of certain processes in these cells and in the installation as a whole. Procedure exergy analysis performed by the method of V. Brodyansky, meant separation of each process plant control surface, to analyze the nature of the processes, both internally and at its borders. At the same time separately evaluated electromechanical exergy losses in drives of technological cars and internal loss of exergy in thermal devices, arising due to the irreversibility of processes. The analysis identified and subjected to the study of blood collection and transport system, separation, transportation of blood plasma concentration of the system in the evaporator chiller plant and separates the constituent elements that are part of the refrigeration unit. The analysis revealed that the production line processing and the blood concentration by freezing moisture is high enough exergy efficiency is equal to 23.04?%. Areas for further improvement of the functioning of the line are based on the chart Grassmann - Shargut, reflecting the character of flow and exergy loss. It was found that to improve the efficiency of thermal power lines need to strive to improve the thermal regime of the refrigeration unit compressor and use the effect of recovering the useful capacity resulting in the melting of ice, frozen out of the blood in her concentration.

Authors
Owsyannikov Vitaly Yurevich, Candidate of Technical Science, Associate Professor;
Korchinskiy Alexander Andreevich, Post-graduate Student;
Denezhnaya Anastasia Nikolaevna, Graduate Student;
Moskalenko Alyona Sergeevna, Graduate Student
Voronezh State University of Engineering Technologies,
19 Prospect Revolitsii, Voronezh, 394032, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Madzou Oguiele Boris.Producers and Substrates for Production of Nutrients on Based Yeasts and Plants

P. 18-21 Key words
bioconversion of plants substrates; pichia yeast; feed; food products.

Abstract
Objective: a set of microorganisms suitable for the bioconversion of no hydrolyzed plant raw material. Conducted a more on research volume: isolation (selection) of yeasts from natural objects, their identification and suitability for the heavy-tonnage microbial biotechnology, the selection of composites of cellulose-containing and carbohydrate-containing substrates for solid-phase cultivation of the yeast. For the isolation of yeasts from animal milk or human breast milk, sterilized cereal bran in the autoclave added the studied milk samples in the amount, providing the humidity of a mixture of 55-60?%. Cereal bran Hydrated to milk mixtures and incubated at 30 °C within 24-72 hours, daily seeing in the microscope the aqueous suspensions which are incubated materials. The accumulation of the biomass of yeast used the method of solid-phase fermentation in different plant solid substrates, primarily on the low value materials and waste from the food processing industry. The results of cultivation were assessed by counting yeast cells in the camera Goryaeva after their necessary dilutions. The experimental material productivity of different yeast strains on a variety of fermented plant raw material. In the tables presented the experimental material productivity of different yeast strains on the variety of fermented plant material. Shows the prospect of the developed new technologies for the production of plant-microbe nutrients, then there are different types of no hydrolyzed cellulosic material can to serve as feed and food products.

Authors
Madzou Oguiele Boris, Post-graduate 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.



Djahangirova G.Z.Аpplication of Natural Additives for Activation of Bakery Yeast

P. 22-26 Key words
activation; yeast; quality; optimization; fruit and vegetable additives; bread.

Abstract
Effective way of the improvement of biotechnological properties of bakery yeast and adaptations to anaerobic - maltose flour environment is their preliminary incubation in nutritious substrata with use of the natural sacchariferous additives characterised by the presence of microorganisms necessary for the life activity of nutrients. The purpose of research: development of production technology of activation of bakery yeast with use of powdery vegetable semifinished goods from fruit and vegetable raw materials. Research has been carried out at Tashkent chemical-technological institute and the accredited laboratory in the Institute of microbiology of the Academy of Sciences of the Republic of Uzbekistan. Cultivation of yeast has been conducted by a standard technique. Research methods have been applied for baking production laboratories traditionally. Additives inserted in to nutritious substrata with replacement of 11.8?% of flour with powders from apples, beets, carrots, pumpkins and red sweet pepper. As control the samples prepared in flour environment without additives have been utilized. It has been determined that in samples to additives livelier there was a process of reproduction of yeast cells. The quantity of budding cells on the average up to 8.4-9.6?% exceeded control values. The greatest gain of biomass of yeast is determined in alternatives with powders from a pumpkin, a beet and pepper that correlated with their biological worth and presence of activators of metabolism of microorganisms. The data of baking showed that in experimental samples with additives of value of volume yield of bread, its specific volume and porosity, accordingly, up to 0.8-4.8; 2.1-4.7 and 4.3-8.6?% exceeded analogous parameters of control alternative. The author considers possible Application of powders from integral fruits and vegetables for activation of yeast that does application of the given natural additives economically expedient, considering their rather low cost price.

Authors
Djahangirova Gulnoza Zinatullaevna
Tashkent Chemical-Technological Institute,
32 Navoyi St., Tashkent, 770011, Republic of Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it.



Vitol I.S., Meleshkina E.P., Karpilenko G.P.Functional Properties of Modified Products of Processing of Triticale Grain

P. 27-29 Key words
triticale grain; modified products of processing grain; flour; bran; functional properties.

Abstract
As a result of protein modification products of grain processing components triticale enzyme preparations using cellulolytic and proteolytic action and based on them, from grain material can be obtained modified products (bran, different types of flour) with a certain ratio of high, medium and low molecular weight peptides, possessing specific properties. They can be used in the manufacture of a wide range of general food products, functional and therapeutic and prophylactic purposes. The article presents experimental data on the ability of water adsorption, fat adsorption, the ability of the formation of fat emulsions, foaming properties and stability of the emulsion and foam stability of modified tritikale bran and flour with a high content of peripheral parts with 2 multyenzymes compositions based on cellulolytic and proteolytic enzyme preparations: MEC1 (Sherazim 500 L + Neutrase) and MEC2 (Viscoferm L + Distitsim Protatsid Extra). These results indicate that the use of MEC based on cellulolytic and proteolytic enzyme preparations allows deep protein degradation products of grain processing triticale; to obtain products with varying degrees of hydrolysis and molecular component ratio by weight, which leads to a change in the functional properties of the original bran and flour from grain triticale; and allow us to find new fields of application in food products.

Authors
Vitol Irina Sergeevna, Candidat of Biological Sciences;
Meleshkina Elena Pavlovna, Doctor of Technical Sciences;
Karpilenko Gennadiy Petrovich, Doctor of Technical Sciences, Professor
All-Russian Research Institute of Grain and Its Processing Products
11 Dmitrovskoe sh., Moscow, 127434, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



CONTROL OVER QUALITY ANDSAFETY OF AGRIBUSINESS PRODUCTS

Shelekhova N.V., Rimareva L.V., Shelekhova T.M., Veselovskaya O.V., Skvortsova L.I., Poltavskaya N.V.Method of Determining Methyl Alcohol in Alcoholic Beverages

P. 33-35 Key words
gas chromatographic; the security control; the volume fraction of methyl alcohol; аlcoholic beverages.

Abstract
In modern conditions of Russia ensuring the quality and safety of alcoholic beverages requires significant changes in the system of control and identification. Produces more than 500 types of alcoholic drinks: aperitifs, cocktails, balms, gina, punch, cordials, liqueurs, dessert drinks, alcoholic carbonated and non-carbonated drinks and many others strength from 7 to 60?%. Currently, the range expanded with new types of alcoholic beverages and, of course, a large number of counterfeit. The most dangerous are the counterfeit alcohol containing a high concentration of methyl alcohol. Methyl alcohol is highly toxic, and the smell and taste of it is indistinguishable from ethanol, so the problem of determining methyl alcohol in alcoholic beverages is among the most important. Modern of analytical methods not includes a method for determining methanol in alcoholic beverages. Thus, the development of new methods for monitoring the toxicological safety of alcoholic beverages becomes one of the urgent tasks. Among the analytical methods most widely used for quality control of food products is gas chromatography. The result of the research, the technique of determining the volume fraction of methyl alcohol in alcoholic beverages by gas chromatography with the aim of ensuring operational quality control and safety of alcoholic products. Implementation of the developed technique in the industry will improve the quality and safety of products. The technique can be used in reference laboratories for the detection of adulterated alcoholic beverages.

Authors
Shelekhova Nataliya Victorovna, Candidate of Economical Science;
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Science, Academician of RAS
Shelekhova Tamara Mikhailovna, Candidate of Technical Science;
Veselovskaya Olga Vladimirovna;
Skvortsova Lyubov Ivanovna;
Poltavskaya Natalya Valerievna
VNIIPBT - branch FITZ Food and Biotechnology
4b Samokatnaya St., Moscow, 111033, 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.



TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT

Goldenberg S.P., Maximov A.S., Lapus A.P.The Influence of the Shape of the Distribution and Size of Seed Crystals in the Crystallization Process of Sucrose

P. 40-44 Key words
criterion of an optimality; criterion of optimization; optimization; modeling; parametrical model; size of seed crystals; criterion function.

Abstract
The impact of the shape of the distribution and size of seed crystals to the crystallization of the sucrose continues to be the center of attention of the scientific community. This is especially true of issues in the field of modelling and optimization of technological processes and Informatization of sugar production. In this work it is shown the influence of the shape of the distribution and size of seed crystals in the crystallization process of sucrose on the yield and qualitative indices of the commodity sugar and the analysis of technological opportunities for improvement. Special attention is paid to the modeling and optimization of the conditions of conducting the processes of sugar production, analysis of production, choice of technology solutions. The analysis will allow not only to minimize the loss of sugar in manufacture, but also to improve capacity utilization of sugar factories to improve the production efficiency. In article the approach to the problem of creating flexible, technology of sugar crystallization, which is based on an objective assessment of the choice of the optimum form of the distribution and size of seed crystals. It is based on the use of the proposed objective function. These circumstances enabled the authors to examine the dynamics of conducting the crystallization process and to make a number of conclusions important for practice of sugar production. Thus, describing mathematically the process of crystallization of sucrose with the influence of the shape of the distribution and size of seed crystals, depending on the main technological process parameters and their interaction, was obtained the system of equations that describes the relationship between input, output and control parameters of the crystallization process of sucrose with the influence of the shape of the distribution and size of seed crystals. Solves the problem of optimization of crystallization process of sucrose with the influence of the shape of the distribution and size of seed crystals. According to the obtained results it is concluded that to improve the efficiency of crystallization separation, it is recommended to conduct the process of crystallization of sucrose with the influence of the shape of the distribution and size of seed crystals in the optimal mode, in this case, the optimality criterion must select the work described in the criterion.

Authors
Goldenberg Sergey Petrovich, Candidate of Technical Science;
Maximov Aleksey Sergeevich, Candidate of Technical Science, Professor;
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. , 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.