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Rambler's Top100

Storage and processing of farm products №4/2017

DEVELOPMENT OF FOOD AND PROCESSING INDUSTRY IN RUSSIA: HUMAN RESOURCES AND SCIENCE

Scientific Conference of MSUFP with International Participation "Development of Food and Processing Industry in Russia: Human Resources and Science"

Matison V.A., Yasinov O.Yu., Stefan Ignar, Kosta Rui.Food Quality. Education and Science

P. 10-14 Key words
quality; quality assurance; organoleptic testing; food products; food design; quality management system; training module.

Abstract
Quality is a fundamental characteristic of food, affecting the nutritional value and health status. The strategy of improving the quality of food products in the Russian Federation until 2030 is aimed at ensuring legal regulation by introducing quality indicators of food products in technical regulations, developing indicators and levels of content of basic substances in order to ensure energy and nutritional value, as well as indicators characterizing the basic physico-chemical, microbiological and organoleptic properties that determine the authenticity of products. Personnel mechanisms for the implementation of the strategy including training, retraining and advanced training of workers in the public catering, food production, health, education and other social fields. Moscow State University of Food Production carries out complex of scientific research in the field of food quality assessment, development of quality indicators and qualimetric models for certain types of food products, development of methods for organoleptic evaluation of the quality of products using parametric and nonparametric tests. The results of the research are implemented at the enterprises of the industry, as well as in the educational process of the University. In connection with the special importance of the problem of ensuring the quality of food products, the training module "Quality of Food Products" was developed, which included blocks of disciplines, namely: The Fundamentals of Quality Assurance of Processes and Food Products, Standardization and Rationing in the Food Industry, Control Systems and Methods for Ensuring the Quality of Processes and Food Products, Organoleptic Testing of Raw Materials and Food Products, Food Design, Process Design and Management Systems. The training module and separate disciplines allow to provide training, retraining and advanced training of specialists at the bachelor's level, master's degree of additional professional education. During the development of the training module, the materials of foreign universities obtained during the work on the European grant under the Tempus program were used.

Authors
Matison Valery Arvidovich, Doctor of Technical Science, Professor;
Yasinov Oleg Yurievich, Candidate of Legal Sciences
Moscow State University of Food Production,
11 Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Stefan Ignar, Doctor of Technical Science, Professor
Warsaw University of Life Sciences,
Poland, 02-787 Warsaw, Poland Ul. Novoursonovka, 166, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kosta Rui, Doctor of Science
Portuguese Technical Institute, the Higher Agrarian School of Coimbra,
3040-316 Coimbra, Portugal



Danilchuk T.N., Rogov I.A., Abdrashitova G.G. Innovative Technologies for Processing Meat Raw Material Using Low-Intensity Acoustic Exposure

P. 15-17 Key words
acoustic processing; biotransformation; living systems; proteolytic enzymes; functional and technological properties of meat raw materials.

Abstract
The development of innovative technologies in the meat industry is necessary to overcome the problems, associated with the shortage of agricultural raw materials, ensuring a stable supply of high quality food to the population and a wide range of food products of the new generation with specified quality characteristics. The creation of such technologies based on biotransformation processes using proteolytic enzyme preparations. Biotransformation of meat raw materials is increasingly used for the production of meat products, in connection with which effective and specifically acting enzyme preparations are sought. Solving the problem of increasing the effectiveness of the action of proteolytic enzyme preparations can, in addition to fermentation, physical factors of influence. For these purposes, pepsin preparations that are available for industrial use and are safe for humans are well suited. The Moscow State University of Food Production conducts studies on the activity of proteolytic enzymes. The aim of the present work is to show the effectiveness of using extremely low-power acoustic processing in the process of biotransformation of meat raw materials. The article presents the results of experiments on the effect of low-intensity acoustic processing in the audible frequency range on the activity of proteolytic enzyme preparations in the process of biotransformation of meat raw materials. The efficiency of using the combined effect of enzymes and low-intensity acoustic processing for modifying the functional and technological properties of meat raw materials with a high content of connective tissue is shown. A method for using the combined effect of proteolytic enzymes and low-intensity acoustic processing (complex treatment) is proposed to modify the properties of meat raw materials, which is the basis for the development of innovative meat technologies. Application of acoustic processing (audible frequency range, power ?3?10-10 W?/?cm2) allows to strengthen the action of the enzyme. This approach is particularly effective when using drugs with relatively low proteolytic activity.

Authors
Danilchuk Tatiana Nikolaevna, Doctor of Technical Science, Professor;
Rogov Iosif Aleksandrovich, Doctor of Technical Science, Professor, Academician of RAS;
Abdrashitova Galina Gazizovna, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Litvinova E.V., Titov E.I.Using the Functional Module Based on Raw Materials of Animal and Vegetable Origin in the Technology of Pork Products

P. 18-21 Key words
biomodification; injection; collagen; meat; pork.

Abstract
Recently, the market of whole-piece meat products is actively developing, therefore it is the most promising. Whole-piece products have always been considered the pinnacle of quality in the meat industry. It is organoleptic indicators that are prevalent in assessing the quality of this product. Employees of the Moscow State University of Food Production have established regimes and parameters for the modification of collagen-containing raw materials (cattle scar), which allow obtaining products of enzymatic processing (PFD) containing fragments of collagen fibers. The results of the study of the effect of a composite obtained on the basis of biomodified collagen-containing raw materials (cattle rumen) and components of plant origin (soy isolate and lecithin, kelp), on the biological value of boiled pork products. Essential to the normal life of the human body is the amount of protein coming from food, and especially its quality, characterized by how much protein is indispensable for the human body amino acids, the extent to which their content is approaching the optimal ratio recommended by the FAO / WHO committee. One of the main stages of research related to the development of food products enriched with biologically active substances intended to correct violations of human nutritional status is testing their biological value. In order to confirm the increase in the biological value of meat products with a developed composite, under the conditions of the experimental biological laboratory of the Moscow Scientific Research Institute of Epidemiology and Microbiology named after G.N. Gabrichevsky of Rospotrebnadzor, "in vivo" studies were conducted on growing white mice. The use of biologically active composite in the technology of cooked sausages and meat whole-piece products makes it is possible to obtain meat products of mass consumption with high nutritional value, enriched with polyunsaturated fatty acids, iodine, and ballast substances, which allows them to be treated as prophylactic products.

Authors
Litvinova Elena Vicktorovna, Candidate of Technical Science;
Titov Evgeniy Ivanovich, Doctor of Technical Science, Professor, Academician of RAS
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.



FOOD PRODUCTS FROM VEGETABLE RAW MATERIALS

Ermolaeva G.A.Management of the Process of Starch Biocatalysis

P. 22-24 Key words
hydrolysis; glucose; dextrins; starch; maltose; syrup.

Abstract
The possibility of using starch hydrolysates with different carbohydrate composition, including starchy patches, is described in various branches of the food industry. The equations of successive (consecutive) reactions occurring in the sequential biodegradation of starch under the action of alpha and glucoamylase and kinetic characteristics allowing the calculation of the yield of amylo-, erythro-, achro- and maltodextrins at different stages of the biocatalytic process and determining the necessary duration of biocatalysis for obtaining hydrolysates given composition for different foods. Using data on real output of carbohydrates and equation, by approximation calculated reaction rate constant. Substituting their values in the equations for certain conditions of hydrolysis (starch concentration 30-35?%, heat treatment in two stages - at 90 and 115...125 °C, dilution at pH 7.2-7.5 and 70 °C for 1 hour, the amount of the drug is 1 unit AC?/?g of starch, saccharification at pH 4.4, temperature 58 °C for 72 hours with the amount of preparation 3 units of Hg?/?g), obtained the equations of real yield of carbohydrates, which make it possible to calculate the composition of starch hydrolysis at different stages and predict the process to obtain a product with the specified carbohydrate composition from high degree of sacharification to low sacharification. The proposed kinetic dependencies can be used to calculate the duration of hydrolysis of starch to produce a starch syrup with a specified composition for any production

Authors
Ermolaeva Galina Alexeevna, Doctor of Technical Science, Professor
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.



Krikuniva L.N., Dubinina E.V.Developing the Technology of the Alcohol Drink Based on Cherry Distillate

P. 25-28 Key words
fermenting; cherry pulp; distillation; volatile compounds; organoleptic analysis.

Abstract
The purpose of present study was to develop a technology of cherry distillate production and to establish its scientific justification. Components and quantities of fruit vodkas' volative compounds and its organoleptic characteristics were studied. Using the methods of mathematical statistics, objective quality evaluation criteria were developed. It was found that 1 Propanol (0,722), sum of higher alcohols (0,865), proportion of C3 alcohols sum to C4,C5 alcohols sum (0,872) and proportion of enanthic ether to the sum of compound ether (0,934) have the most valuable positive correlation factor. Methanol (-0.974), acetaldehyde (-0.930), hexanol (-0.947) and ethyl lactate (-0,963) have the most valuable negative correlation factor. The studies allowed to state specified objective standards of cherry vodka quality evaluation, which were taken as a basis for developing optimal process parameters for producing a high spirit drink of cherries. In contradistinction from previously used technology of fruit distillates production, which includes a stage of obtaining a fermented wort, in the present study, is based on pulp fermentation. It is shown, that physico-chemical composition of fermented pulp differs in the amino acids, higher alcohols and compound ethers content. This difference is due to the process of pulp's solid particle maceration with fruit pupl polymers extraction. In the result of screeningyeast race "SIHA Aktivhefe 3" was chosen as the most suitable for cherry pulp fermenting. Dynamics of volatile compounds concentration in the distillate during the process of fractional distillation was studied. Optimal process parameters of grading during the cherry pulp distillation were found. Present studies allowed to develop innovative technology, which provides producing high quality distillate and alcohol drink with desired organoleptic and physico-chemical properties.

Authors
Krikuniva Ludmila Nikolaevna, Doctor of Technical Science;
Dubinina Elena Vasilievna, Candidate of Technical Science
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Pankratov G.N., Meleshkina E.P., Vitol I.S., Kandrokov R.Kh.Actual Directions of the Development of the Mumble Industry

P. 29-31 Key words
triticale grain; flour; bran; grain processing products; enzymatic modification; cellulolytic and proteolytic enzyme preparations.

Abstract
Current trends in the development of flour technology include both the improvement of traditional methods, and the development of technologies for products with increased biological and nutritional value, the use of biotechnological methods in the technology of deep processing products, the creation of technologies for new, non-traditional products, etc. The ultimate goal of the technologies being developed is to obtain products with Specified composition and properties. The All-Russian Scientific Research Institute of Grain and Products of its Processing conducts fundamental and applied research to develop the basic methods for controlling the technological processes of preparing and grinding grain of various crops in order to obtain products with a given chemical composition and properties. The principles for the formation of stable fluxes of flour from various anatomical parts of the grains have been developed, which makes it possible to form various types of flour with specified properties. The actual direction of development of the flour-milling industry is proposed, connected with the development of a flexible technology based on the division of the triticale into anatomical parts of grain and the attraction of biotechnological methods as the basis for deep processing for obtaining new products of general and special purpose possessing increased food and biological value. The proposed technology allows the formation of various grades of tritical flour (bakery, confectionery, pasta, etc.) and cereals such as "manna"; carry out deep processing of tritical bran and flour with a high content of peripheral parts using biotechnological methods (enzymatic modification); to receive valuable components for the enrichment and creation of new products with specified properties and composition, thereby contributing to the expansion of not only the raw material base, but also the range of products. Realization of the set goal will allow to design food products from grain with the specified composition and properties.

Authors
Pankratov Georgiy Nestorovich, Doctor of Technical Science, Professor;
Meleshkina Elena Pavlovna, Doctor of Technical Science, Professor;
Vitol Irina Sergeevna, Candidat of Biological Science, Associate Professor;
Kandrokov Roman Khazhsetovich, Candidate of Technical Science
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.



Kulneva N.G., Selezneva I.G., Sveshnikov I.Yu., Kazakevich S.Yu.Control of Sugar Beet Indicators of Different Quality During Storage

P. 32-34 Key words
accumulation of nonsugars; sugar beet; vascular bacteriosis; storage.

Abstract
The actual problem of sugar production is the provision of high technological quality of beet and its stability during storage. In recent years, the quality of root crops has significantly decreased, which is due to a disease leading to the decay of sugar beet still in the field. This disease has a focal character and is identified as vascular bacteriosis. The solution to this problem is the treatment of root crops before storing them with chemicals. In the process of research, it is necessary to establish the effect of vascular bacteriosis on technological indicators of beet quality and its ability to store. According to the results of laboratory studies, it is established that when storing beets, an increase in the number of all groups of nonsugars is observed. In the affected sugar beet, the accumulation of nonsugars proceeded much faster than in healthy beets. The dynamics of protein compounds has been studied. During storage, the amount of proteins decreases, which is due to the high activity of proteolytic enzymes of microbial origin contained in beet. In affected beets decomposition processes take place more intensively than in healthy beets. The conducted researches show that in the beet infected with vascular bacteriosis during storage the accumulation of nonsugars occurs faster than in the healthy one. Studies are needed on the selection of reagents that slow down the destructive processes during storage of the affected beet.

Authors
Kulneva Nadezhda Grigoryevna, Doctor of Technical Science, Professor;
Selezneva Irina Gennadievna, Student;
Sveshnikov Ivan Yurievich, Student;
Kazakevich Svetlana Yurievna, Student
Voronezh State University of Engineering Technologies,
19 Revolyutsii Prospect, Voronezh, 394036, 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.



FOOD STUFFS OF ANIMAL ORIGIN

Zarubin N.Yu., Bredikhina O.V.Multifunctional Collagen-Vegetable Complex: Use in Fish Culinary Products Technology35

P. 35-38 Key words
biomodification; hydrolyzate; fish skin; collagen; composition.

Abstract
The fish skin and collagen hydrolysates based on it are perishable products. Consequently, in the process of not long-term storage in the form of a colloidal mass, their qualitative indices, in particular, the fishy smell resulting from hydrolytic and oxidative processes, may deteriorate. The use of the product in the form of a dry powder opens up encouraging prospects, both to expand its scope of application and to extend the shelf life. Employees of the Moscow State University of Food Production, in cooperation with the Moscow State University of Technology and Management, are carrying out research on the production of collagen hydrolysates (KGKR) by partial biomodification of fish collagen-containing raw materials, namely cod (CGKN) and chum salmon (KGKK) by a commercial enzyme preparation of an animal "Protepsin". The article is devoted to the problems of rational use in the food industry of collagen-containing raw materials - fish skin. The technology of obtaining a composition based on the developed collagen hydrolysates from skin of fish and plant components, such as flour from flax seeds and Jerusalem artichoke tubers, is proposed. Experimental data are presented on the study of qualitative parameters of the composition, which prove the expediency of its use in the technology of fish culinary products, such as fish rolls. According to the research carried out on the replacement of fish raw materials by the KGKK on the basis of KGKN, on the example of model minced systems it was concluded that the optimal level of replacement was 10% of the mass of the main raw material, since in this case the samples were characterized by significant values of the water-retaining and fat-retaining capacity, which is a positive factor in the formation of the consistency of fish products. The developed composition will improve the quality of the finished product, produce a product with a specified structure due to fragments of collagen fibers, and also enrich with nutrients that are so necessary for the human body.

Authors
Zarubin Nikita Yurievich, Post-graduate Student
Moscow State University of Food Production,
11, Volokolamskoe shosse, Moscow, 125080, Russia
Bredikhina Olga Valentinovna, Doctor of Technical Science, Associate Professor
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University)
73 Zemlyanoi Val St., Moscow, 109004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



FOOD SAFETY

Nityaga I.M., Usha B.V.Using of Nanotechnology to Control the Safety of Raw Materials and Food Products39

P. 39-41 Key words
safety; food products; risks; technical regulations; toxicological safety.

Abstract
The safety of raw materials and products is determined by their toxicity. The risks associated with the safety of raw materials and food products can be attributed to contamination by anthropogenic or natural toxicants. Ensuring the safety of raw materials and products requires the introduction of modern innovative technologies into the control system, including nanotechnology. Bionanotechnology is a division of nanotechnology that deals with the study and impact of nanoscale objects on biological objects and their use for the development of nanomedicine. The promising areas of nanobiotechnology are DNA and immunomicrochip technology. Another area of nanobiotechnology is the development and implementation of rapid test systems for the control of the safety and quality of food production facilities based on immunochromatographic indicator elements with colloidal gold nanoparticles. Specialists of the Moscow State University of Food Production conducted studies on the validation of immunochromatographic test systems for the determination of salmonella, botulinum and staphylococcal enterotoxins, as well as transgenic proteins in raw materials and products. The carried out researches have shown perspectivity of the considered innovative directions for introduction in practice of the control of toxicological and microbiological safety of objects of food manufactures.

Authors
Nityaga Inga Mikhailovna, Candidate of Biological Science;
Usha Boris Veniaminovich, Doctor of Veterinary Science, Professor, Academician of RAS
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.



Usha B.V.Veterinary Region — Basis of Food and Biological Safety

P. 42-44 Key words
veterinary medicine, veterinary and sanitary examination; monitoring research; ensuring effective protection; problem of the quality and safety; socially dangerous diseases.

Abstract
The problem of ensuring food safety is the main priority, aimed at preserving and improving the health of the population. The production of high-quality and safe products puts before the veterinary service the task of improving the methods of veterinary and sanitary control and forensic veterinary and sanitary examination. In the government program for the development of agriculture and the formation of markets for agricultural products and food in Russia, much attention is paid to the prevention of diseases of farm animals, including socially dangerous for humans and animals. Monitoring studies aimed at identifying the patterns of toxicant content of different etiologies in products of animal origin are relevant. The problem of ensuring food safety is the main priority, aimed at preserving and improving the health of the population. The production of high-quality and safe products puts before the veterinary service the task of improving the methods of veterinary and sanitary control and forensic veterinary and sanitary examination. The modern system for quality control and safety of raw materials and animal products provides for a comprehensive control of the whole process chain from animals to finished products. Providing effective protection of farm animals from diseases dangerous to humans has been and remains one of the main tasks of veterinary medicine. Ensuring the proper level of safety of products of animal origin should be carried out with the organization of a monitoring system using modern instruments and new highly sensitive methods of analysis. At the same time, the development and improvement of veterinary education is the foundation of the security of the surrounding world.

Authors
Usha Boris Veniaminovich, Doctor of Veterinary Science, Professor, Academician of RAS
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.



INTELLECTUAL TECHNOLOGIES IN THE MANAGEMENT OF TECHNOLOGICAL PROCESSES IN THE FOOD INDUSTRY

Shkapov P.M., Blagoveshchensky I.G., Nosenko A.S.Methodology of Calculation of Dynamic Characteristics of Hydrodynamic Systems of Foodstuffs in Their Modeling

P. 45-48 Key words
hybrid algorithms; global optimization; food production; optimal management; multi-extremal functions.

Abstract
The article describes the formulation and methods of solving finite-dimensional problems in global optimization that can be used in the solution of optimal control problems food production and holdings. It is shown that the efficiency of management of food production is making managerial decisions based on analysis of deviations of actual results of work and planned results in dissimilar directions with a conclusion about the forecast of consequences of the generated deviations, and propose corrective action based on existing and develop models of production, technological, financial, economic and other processes and evaluation of statistical data. This analysis should be structured on a hierarchical basis of importance of achieving individual results in the movement towards a common goal of stability and growth of key performance indicators of the allocation of priority targets near-, medium- and long-term nature. Essential quality base for making strategic managerial decisions, for example in food holding, is providing a unified methodological approach to the development of the mathematical models development of criteria and standards of performance. To reduce the complexity of this analysis were used methods of mathematical modeling, special software and other methods of selection of optimal solutions on the basis of the generalized data on the actual implementation of production plans, investment programmes and other management indicators. The solution of these problems involves the widespread introduction of information systems and application of global optimization methods and computer technologies as essential tools of optimal control. An overview of the developed hybrid algorithms, the results of their testing on standard benchmark test problems of global optimization.

Authors
Shkapov Pavel Mikhailovich, Doctor of Technical Science, Professor;
Blagoveshchensky Ivan Germanovich, Doctor of Technical Science, Professor
Bauman Moscow State Technical University,
5, 2-ya Baumanskaya St., Moscow, 105005, 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.
Nosenko Alexey Sergeevich, Candidate of Economic Science
Management Company "United Confectioners",
13/15, p. 1, 2-oy Novokuznetskiy per., Moscow, 115184, Russia



Blagoveshchenskaya M.M., Fomushkin V.I., Blagoveshchensky I.G., Tatarinov A.V.Automated Control System of Safety of Food Staffs on the Example of Meat Raw Materials

P. 49-52 Key words
automated intellectual expert systems; microbiological damage of meat; monitoring; risks; unplanned temperature variability; forecast model.

Abstract
The strategy for the development of the food and processing industry of the Russian Federation for the period until 2020 provides for an increase in the production of food products by 1.4 times to the level of 2010. Among the planned results are the cessation of imports and the increase in meat exports. The risk assessment in ensuring the quality and safety of food in the context of the adoption of the Doctrine of Food Security and the Strategy for the Development of Russia for the period until 2020 is becoming increasingly important. Preference is given to automated intellectual expert systems to control the risks of spoilage of raw materials and finished products. State requirements for the creation of automated control systems do not establish requirements that are determined by the specifics of management objects. The purpose of automating the control of the risks of microbiological spoilage of meat raw materials is to improve the quality of the finished meat products on the basis of prediction of shelf life, taking into account species and initial concentration of microbial contamination and the use of various refrigeration technologies, monitoring compliance with temperature control during storage and transportation, identifying and predicting the consequences of unplanned variability Threshold temperatures. This article presents the authors' view on the selection and formulation of requirements for the establishment of AIIS control of food safety risks and raw materials on the basis of a multidisciplinary approach, taking into account the goals and tasks of automation using the example of predicting microbiological damage to meat. In accordance with the current legislation, the technical means of automated control systems used in the interaction of ACS with other systems must be compatible with the corresponding technical means of these systems and the communication systems used.

Authors
Blagoveshchenskaya Margarita Mihailovna, Doctor of Technical Science, Professor;
Fomushkin Vladimir Ivanovich, Post-graduate Stufent;
Blagoveshchensky Ivan Germanovich, Candidate of Technical Science
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia
Tatarinov Alexander Vladimirovich, Candidate of Technical Science
Moscow beer and alcohol-free plant "Ochakovo",
44 Ryabinovaya St., Moscow, 121471, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ivashkin Yu.A.Agent Technologies for Modeling Large Complex APK Systems

P. 53-56 Key words
active system; dynamics; integral agent; agent models; risks.

Abstract
To identify and predict various situations in large systems, an agent-oriented simulation of the interaction of active elements-intelligent agents that change their properties and behavior depending on the state of other elements and the environment is proposed. Models of agents describing their individual characteristics of state and behavior are combined into a multiagent simulation model of the active system that reproduces the dynamics of interaction of agents with the ability to identify and predict their state and the entire system. In the presented article, the concept and possibilities of multi-agent simulation of large active systems of any physical, social and biological nature are considered. Evaluation of simulation results allows to find optimal regimes for managing the material flows of the enterprise, to achieve rhythm in the work of the production refrigerator and processing industry, to prevent the violation of production cycles, to minimize the criterion of deviation from the specified assortment structure and idle time of cars with orders of trading organizations.

Authors
Ivashkin Yuriy Alexeevich, Doctor of Technical Science, Professor
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.



Maximov A.S., Goldenberg S.P.Improvement of Efficiency of Technological Processes Based on Modern Methods of Modeling and Optimization

P. 57-59 Key words
Information technology; modeling; optimal control; regression analysis; technological process.

Abstract
A distinctive feature of mathematical modeling as a method of investigation is the possibility of studying, forecasting and subsequent optimization of processes and objects, a physical experiment with which is very difficult, dangerous or not profitable. Optimization of the technological process is to ensure its maximum efficiency under given technological conditions. To this end, at the outset, a choice is made of the criterion of optimality, by which is meant a quantitative or qualitative indicator expressing the ultimate measure of the effect of the decision being made for a comparative evaluation of possible alternatives and the choice of the best. On the basis of the appropriate choice, the objective function is formed, which is the dependence of the optimization criterion on the parameters affecting it. The optimization methods are chosen depending on the type of the objective function, the constraint structure and the mathematical model used to describe the chosen technology. The article contains the results of research in the field of modeling of technological processes and informatization of bakery production. The influence of the features of the implementation of the described processes on the yield and qualitative indicators of the test is shown, and an analysis of the technological possibilities for their improvement is given. Particular attention is paid to modeling the conditions of the processes with their subsequent optimization, as well as the adoption of management decisions. The above analysis will not only maximize losses in production, but also increase production efficiency. This system can be recommended to technologists-operators for effective control of the technological process in real time.

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



ECONOMICS OF FOOD AND PROCESSING INDUSTRY

Goloshapova L.V.Intereconomic Integration in Production, Processing and Sales of Meat: Organizational Innovation and Development

P. 60-62 Key words
agro-industrial integration; integrated territorial formation; the improvement of industrial relations.

Abstract
At the stage of reforming the agrarian and industrial complex, it is urgent to study the nature and content of the integration process, its structure, and the problems of optimizing the inter-farm relations. In market conditions, an increase in the production of meat and meat products is possible on the basis of a balanced and dynamic development of all branches of the agro-industrial complex. The agro-industrial complex of Russia is going through a difficult stage of its development. Integration formations should ensure the adaptation of the agricultural and processing enterprises that emerged in the past decades to the market conditions of management and create prerequisites for the formation of new types of industries. Analyzing and comparing various aspects of the essence of agro-industrial integration, we came to the conclusion that there are no fundamental contradictions in them. The development of agro-industrial integration is an objective economic process, connected, on the one hand, with the social division of labor, the specialization of agricultural and other types of production, on the other hand, with the need for interaction between specialized branches and types of agrarian and industrial production. Agrarian enterprises enter into integration links to reduce the risk associated with agricultural production, while processing and other enterprises of agribusiness seek to secure stable incomes, thanks to the availability of a reliable raw material base, or the guaranteed sale of their products or services. Integration formations should ensure the adaptation of the agricultural and processing enterprises that emerged in the past decades to the market conditions of management and create prerequisites for the formation of new types of industries.

Authors
Goloshapova Ludmila Viacheslavovna, Candidate of Economic Science
Russian University of Economics named by Plekhanov G. V.,
36 Stremianniy Pereulok, Moscow, 117997, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zyablov A.A.Analysis of Factors of Innovative Development of Enterprises of Food Industry of Russia

P. 63-65 Key words
innovation market; food industry; innovative environment; factors.

Abstract
The economy of Russia at the present stage of development is becoming more and more clear signs of an innovatively active market system. It is vitally important for the domestic economy to search for and develop new approaches to stimulate scientific and technological progress, as well as to take industrial enterprises to a new level of perception of innovation. Social macroeconomic factors include the change in the level of food prices, the rate of growth in household incomes, the level of purchasing power of the population, the proportions between different social groups of consumers in terms of economic access to food. The modern Russian food industry is increasingly using mechanisms and models for the development, implementation and use of innovations. The article considers the factors that form the innovative environment of the food industry enterprises of the country. Microeconomic factors are related to the lack of the necessary volume of investment and innovation resources for the modernization of industrial production. The introduction and application of modern models of innovative management, as well as the presence of characteristic features of innovative production should avoid a number of problems directly or indirectly related to the activities of enterprises in the food industry. Important is the fact that there is a need for state support through the implementation of various targeted programs, for example, the Order of the Government of the Russian Federation No. 559-r of April 17, 2012 On the Strategy of the Food and Processing Industry of the Russian Federation for the Period to 2020.

Authors
Zyablov Andrei Alexandrovich, Candidate of Economic Science, Associate Professor
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.