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Rambler's Top100

Storage and processing of farm products №3/2017

RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Guryeva K.B., Kogteva E.F., Cherenkov A.A.Acid Number of Fat as an Indicator of the Wheat Baking Flour Quality

P. 5-9 Key words
long-term storage; acid number of fat; wheat flour; organoleptic evaluation

Abstract
The results of the lipid complex of wheat flour studies. On the basis of the dynamics of change in the acid number of fat (ANF) during prolonged storage in the storage conditions suggested to monitor the rate at acceptance and release after storage. The study was conducted at the warehouses, located in the Southern, Central, North-Western regions of the Russian Federation. It was confirmed that the storage of flour senior and first grade leads to the oxidation of the lipid complex. There is its disintegration to primary and secondary oxidation products, which accumulate in the flour and turn into bread baked from it. Throughout the experiment, the highest values were ANF in samples of first grade flour. The lowest - in white flour. First of all, this is due to the specifics of their initial quality of grinding and flour. The mathematical processing of the data confirmed the link between the acidity of the fat with a sensory evaluation wheat flour and baked in bread. In certain embodiments, correlation coefficient exceeds 0.9, which is characterized by a very high bond. It is found that by increasing the reduced ANF organoleptic properties (taste, color, smell) products. On the basis of theoretical generalization of available data and the results obtained, the histogram is built, which for wheat flour ANF defined tolerance levels for the intended purpose. It is recommended for long-term storage of wheat flour to lay ANF index 25 mg KOH/g of fat.

Authors
Guryeva Kseniya Borisovna, Candidate of Technical Science;
Kogteva Elena Feodosievna, Candidate of Technical Science;
Cherenkov Anatoliy Anatolievich
Scientific-research Institute of Storage Problems of the Federal Agency for State Reserves
40 bldg. 1 Volochayevskaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Marin V.A., Vereshchagin A.L., Bychin N.V. Physico-mechanical Properties of the Buckwheat Kernels in Different Sizes

P. 14-17 Key words
deformation; buckwheat grain; size; mechanical strength; density; fraction; core.

Abstract
Buckwheat grain is an important cereal crop. Croup is characterized by a high nutritional, taste and dietary advantages. A distinctive feature of buckwheat is its irregularity in size. To obtain the maximum mass fraction of the finished product during the processing of grain it is divided into 6-7 fractions by size with subsequent independent processing of each fraction separately. We found that the peeling of the grain by reducing its size increases the mass fraction of splintered kernels and feed shorts. The aim of this work is the study of physical and mechanical properties of buckwheat kernels of various fractions, separated by size. The test was used buckwheat grain varieties "Dikul" harvest 2015-2016 the carried out researches allow to assert, that with reduction of the size of the nucleus the nature of the grain increases, the shape of the kernel goes from pyramidal to rounded, mass of 1000 kernels decreases, the nucleus becomes lighter. Measured grain densities and cores show that a decrease in their size density increases, which is not contrary to previously conducted researches. The results of mechanical tests of different grain sizes showed that the deformation of the nucleus can be described as plastic without damage residual strain for the used samples do not exist. Perhaps this is due to difference physical and mechanical properties of kernels of different sizes (fractions). Minimum relative deformation corresponds to the first fraction, the maximum is six. The authors believe that buckwheat grain with the reduced size of the change physical properties, the mechanical strength decreases.

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. , 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.



Krikunova L.N., Obodeva O.N., Zakharov M.A.Influence of Operating Parameters of Processing of Jerusalem Artichoke for Carbohydrate and Protein Composition of the Saccharified Wort

P. 21-23 Key words
protein composition; saccharified wort; Jerusalem artichoke; carbohydrate composition.

Abstract
Developing a technology of new kinds of alcohol drinks produced fromJerusalem artichoke is a high priority in scientific researches. This technology involvescarrying out the process of enzymatic hydrolysisof biopolymers of raw materials. In the present work was studied the influence of the wort acidifying and the usage of proteolyticenzyme preparation on the composition of saccharified wortofdriedJerusalem artichoke. During the wort production, the process of enzymatic hydrolysiscarried out under the influence of Jerusalem artichoke's own enzymes along with addedexogenous enzymes ofenzyme preparations. Saccharification process carried out at temperature 50...55 °C during 3 hours. In the samples, the concentration of certain sugars (fructose, glucose, sucrose, tri-fructose) and free amino acidswere identified. It was found, that acidifying leads to increasing of sugars content in the wort in 26.8-36 % in comparison with the wort samples with the naturallevel of pH (6.0). The increasing of the concentration of sugars was due to the fructose and glucose concentration growth. It was shown, that adding microbalendoproteinase in a dose of 0.01 U?/?g rises free amino acids content in the wort. The increasing of concentration of lysine more than 2 times was noted. The obtained experiment data allow recommendingtwo variants of Jerusalem artichoke wort preparation for fermentation. The first variant includes acidifying the wort up to 4.5 pH before the saccharification and carrying out the process without adding enzyme preparation. The second variant includes adding Neutrase 0.8 and processing the raw material at the natural pH level.

Authors
Krikunova Lyudmila Nikolaevna, Doctor of Technical Science, Professor;
Obodeva Olga Nikolaevna;
Zakharov Maxim Aleksandrovich
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.



CONTROL OVER QUALITY ANDSAFETY OF AGRIBUSINESS PRODUCTS

Tavdidishvili D.R., Lipatova L.P.Study of Physico-chemical and Safety Parameters of a West-Georgian Loquat

P. 24-27 Key words
loquat (Eriobotrya japonica), organoleptic indicates; sanitary reliability; chemical composition; ecological safety.

Abstract
Wild and cultivated fruits and berries are known as a source of bioactive substances and minor food components. Objective: Research of loquat (Eriobotrya japonica) chemical composition and organoleptic quality. Loquat tree, found in the three districts of West Georgia - Tsakhaltubo, Khoni, Samegrelo was chosen as an object of the study. The work was carried out in Kutaisi Akaki Tsereteli State University in Georgia, and Plekhanov Russian University of Economics, Moscow. During work process were used such conventional methods of plant origin raw materials research, as organoleptic and physico-chemical. Windows IBM SPSS Statistics (version 20.0) was used to confirm an authencity of the experimental data. To describe each variational range of dates - an average arithmetic significance M and a standard fault of an average m. Organoleptic features of the ripe fruits were also evaluated by such signs as aesthetics, color, peel and flesh texture. An ecological safety of the fruits was determined by the content of lead, arsenic, mercury and cadmium. The sanitary compliance - by content of pesticides, hexachlorocyclohexane, dichlorodiphenyltrichlormethylmethane and it's metabolites. By organoleptic, fruits from different locations were not significally different from each other. All the fruits had an appearance, typical for this kind of plant: shape, color, taste and aroma. Quantity of the fruit pips varied from 2 to 7 pieces in different samples. Study of parameters, examined the chemical composition of the loquat fruits, showed that the content of nitrogenous compounds therein is 0.36-0.48?%, lipids - 0.17-0.21?%, carbohydrate - 10.68-11.14?%, minerals - 0.32-0.40?%, acidity (as malic acid) 5.4-6.2?%. Content of toxic elements and pesticides in the researched specimens did not exceed the maximum permissible standards, what indicates their ecological safety, sanitary and hygienic reliability. The results testified that loquat is a useful food product, including the medico-prophylactic and dietary purpose.

Authors
Tavdidishvili Dodo Rafaelovna, Candidate of Technical Science, Professor
Akaki Tsereteli State University,
59 Tamar Mefe St., Kutaisi, 4600, Georgia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Lipatova Ludmila Pavlovna, Candidate of Technical Science, Associate Professor
Plekhanov Russian University of Economics,
36 Stremyanniy pereulok, Moscow, 117997, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



DESIGNIING AND MODELLING THE NEW GENERATION FOODS

Shelekhova N.V., Rimareva L.V. Management of Technological Processes of Production of Alcohol Products with the Application of Information Technology

P. 28-31 Key words
information technology; artificial intelligence; module; neural networks; software system; technological process; management.

Abstract
On the basis of the conducted research identified the necessity of creation of modern system of monitoring of technological processes of production of alcoholic beverages and specialized software complexes for automation of laboratory control measurements. In order to solve this problem developed a monitoring model and a set of modern techniques using the methods of gas chromatography, capillary electrophoresis, gas chromatography-mass spectrometry. Developed specialized software systems, which are a set of computer programs that implement solutions to functional problems of a research laboratory. During the research is scientifically justified and experimentally validated a Comprehensive system of control and regulation of technological processes of production of ethyl alcohol and alcoholic beverages (KSK), which included analytical methods and software systems. Practical experience and theoretical knowledge gained in the result of the use of KSK can be used as a basis for further developments in the field of creating automated control systems. The theoretical significance of the research is to develop a new approach to the control of technological processes of manufacture, of practical importance in the use of the principal results of scientific provisions and conclusions as a basis for improved process control. The prospects for further development of this topic is to create a control system using artificial intelligence, that is, in the construction of intelligent expert systems, the goal of which is to expand the circle of tasks solved with the help of computers, increased automation of production and replacement of the human on intelligent expert systems. Software and hardware system created on the basis of artificial intelligence are increasingly practical application.

Authors
Shelekhova Nataliya Victorovna, Candidate of Economical Science;
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Science, Academician of RAS
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.



TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT

Semenov E.V., Slavjanskij A.A., Lebedeva N.N.Washing of Crystalline White Sugar in Rotor Centrifuges

P. 36-39 Key words
washing; solution; sugar; filtering centrifuge periodic action.

Abstract
An important operation in technological thread grocery department sugar factory is an operation of centrifugal rinsing when sugar crystals washed with water to ensure its marketable condition. This operation is performed in a centrifugal field after the first processing stage (booster) massecuite first product. While the bulk of the solution (first otteka) has already given out of the machine. After centrifugation at crystals of sugar remains yellow film. With a view to remove the film layer of sugar on the rotor wash heated to 80…90 °С with artesian water, resulting in numbness in the second ottek. Premature flushing is associated with an increase in water consumption, and therefore is redundant with the dissolution of the sugar crystals in it. So this time, automatic operation by, associated with the moment of reducing Jet otteka. The duration of the washing of the sugar is usually 15-30 sec. The problem of centrifugal separation of massecuite and washing product division of the liquid system (crystalline sugar) in rotary machines periodic action, in terms of technique and technology, has been investigated in a number of works. However, the process of washing the sugar still requires in depth examination. So, interest values of speed and period processing liquid agent (water, klersom) of sugar crystals. This is because these factors influence, in particular, and on the amount of losses of sucrose on its dissolution in centrifuges. It should be noted that earlier studies when analysing the process of washing the sediment of the sugar crystals don't actually take into account the difference in physical properties, as well as two-phase filtration process for two heterogeneous liquids. Following the analysis of the process of washing the layer considered General theoretical propositions hydrodynamics filtration fluid movements as two-component mixtures.

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



Abdurakhimova A.U., Nurmukhamedov Kh.S., Abdullaev A.Sh., Temirov O.Sh.The Simultaneous of Grinding and Dewatering of Jerusalem Artichoke by Instant Pressure Relief

P. 40-42 Key words
post-dripping; grinding; product quality; instant pressure relief method; jerusalem artichoke.

Abstract
Traditionally puree in food production is produced by abrasion, crushing boiled tubers, but these technologies are big losses of raw materials, energy intensive and require additional hardware design. Objective: obtaining crushed mass of artichoke with a minimal loss of nutrients. The studies were conducted at the Tashkent Chemical Technological Institute of the Republic of Uzbekistan. Grinding of Jerusalem artichoke is invited to reach non-traditional method of getting mashed based on the method of instant pressure relief. Milling was carried out at pressures of steam 0,25-0,62 MPa and then rapidly decreased to atmospheric. It was found that the yield depends on the initial moisture content of raw materials, the relative pressure steam and pressure release time. It was revealed that in addition to grinding processing facilities and post-dripping occurs at similar processing of Jerusalem artichoke, dehydration processing facility. It was found that an increase in the relative excess pressure steam dehydration rate increases. When reducing the pressure release time of steam to atmosphere leads to an increase in the dripping 1,5-2,2 times. MMSD artichoke processing allows obtaining refined mass, which has a homogeneous structure. As a result, there is no need to homogenize ground mass. The simultaneous occurrence of processes of crushing and dripping reduces the cost of the subsequent process steps. The resulting puree edible tuber of the proposed method is the closest in quality to natural fruit and vegetable products.

Authors
Abdurakhimova Aziza Urazalievna;
Nurmukhamedov Khabibulla Sagdullaevich, Doctor of Technical Science, Professor;
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Temirov Odil Shukurovich
Shurtan Gas Chemical Complex,
Pos. Shurtan, Kashkadarya Region, 181300, Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it.