Food processing Industry №1/2014
Results of the Work of Food and Processing Industry of Russia for January - October 2013
PACKAGING AND LOGISTICS FOR FOOD PROCESSING INDUSTRY
Kharlampenkov E.I., Kotova N.I.Logistic Functions of Packaging
| Tags: logistic functions of packing; container cost; utilization ability of packing. Summaries: In article logistic functions of packing are considered, the factors influencing a choice of packing and defining a costs of logistic processes. The method of an assessment of efficiency of packing on the basis of calculation of its potential representing a complex indicator, considering influence of a number of factors on a choice of packing by service of logistics of the company is offered. The recommendations made as a result of work will allow logisticians to the company to choose the packing, allowing to lower expenses at transportation and storage. Authors: Kharlampenkov Evgeniy Ivanovich, Candidate of Technical Science, Kotova Natalya Ivanovna, Candidate of Technical Science, Docent, Kemerovo Institute of Russian State Trade and Economic University, 39, Kuznetskiy Pr., Kemerovo, 650092, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Fedotova O.B., Bogatyryev A.N.Packaging Safety: a New and Well-Forgotten Old
| Tags: packaging materials, tare, safety, migration, sanitation and hygiene characteristics, plastics, polyethylene. Summaries: The article deals with the safety of packaging materials and tare, wich are directly related to food safety. Having considered the order of determine the sanitary and hygienic characteristics of packaging materials using organoleptic and sanitary-chemical and toxicological methods of research. Provides examples of new packaging materials, including organic origin. Authors: Fedotova Olga Borisovna, Doctor of Technical Science All-Russian Research Institute of Dairy Industry, 35, korp. 7, Lyusinovskaya St., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. Bogatyryev Andrey Nikolaevich, Doctor of Technical Science, Professor, RAMS, 14, Leninsky Prospekt, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kochetov V.P., Tomchik E.N.Packaging with High Thermal Inertia of the Storage of Plant Products
| Tags: fruit and vegetable products; packaging; temperature fluctuations, high thermal inertia. Summaries: In article results of experimental studies of packaging for storage of fruits and vegetables with high thermal inertia. A comparison of the influence of fluctuations in air temperature in the chamber to a temperature of products during storage of apples in containers with a layer of liquid with high thermal inertia and without the interlayer. Authors: Kochetov Valentin Petrovich, Candidate of Technical Science, Docent, Tomchik Elena Nikolaevna, Graduate Student, Odessa National Academy of Food Technologies, 1/3, Dvoryanskaya St., Odessa, Ukrain, 65082, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Even More Delicious Milk from "Ecomilk" for the Whole Family
Optics or X-Ray
Krylova V.B., Mandzhieva N.N.Dinner Dishes with Meat in the New Polymer Packaging
| Tags: sterilization; sectional polymer consumer packaging, sterilizing effect, the expiration date. Summaries: The paper presents the results of theoretical and experimental studies on the development of the sterilization second courses of meat in one-and two-piece containers of multilayer polymeric materials with barrier properties. The data obtained microbiological, physics, chemical and biochemical parameters allowed substantiating and confirming the shelf life of 12 months of production. Authors: Krylova Valentina Borisovna, Doctor of Technical Science, Professor, Mandzhieva Natalya Nikolaevna, Candidate of Technical Science, Senior Researcher The Gorbatov's All-Russian Meat Research Institute 26, Talalikhina St., Moscow, 109316, 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. |
Multihead Weigher for Sprouted Soybean Packaging
New Head of Division Robotics Company Bosch Packaging Technology
Smart Food Products Dispenser
Innovative Food Packaging
Forming Mesh for Sausages
Tetra Pak Company has Won the Prestigious WorldStar Amard
Packing of Complicated, Sticky Confectionery
The Ninth International Competition for the Best Label "GrandEtiket-2013"
INNOVATIVE DEVELOPMENT OF AGROINDUSTRIAL COMPLEX BRANCHES
Kuznetsov V.I., Piskunov A.I., Romanov A.I.Foreign Investment impact on Russia's economic security.
| Tags: investment environment; foreign investment; movement of capital; investor countries; economic security. Summaries: The paper is devoted for foreign investment issues in Russia and potential macroeconomic security problems. Also the role and degree of government regulation is discussed. Deep analysis on recent trends and possible outcomes of foreign investments on region economic development is provided. Moreover, the main reasons of cash inflow shortfall are considered and measures for increasing investment attractiveness are proposed. In conclusion, author supposes that improvements in financial system, that allows better conditions for investment, are the best way to increase economic security. Authors: Kuznetsov Vladimir Ivanovich, Candidate of Economic Science, Piskunov Andrey Ivanovich, Romanov Alexandr Ivanovich, Perm State Agricultural Academy named after Academician D.N. Pryanishnikova, 23, Petropavlovskaya St., Perm, 614990, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shiribazarov A.V.Dairy Cluster Formation as an Element of Regional Infrastructure of Milk Market
| Tags: competition; milk cluster; Irkutsk region; development. Summaries: The article is devoted to the formation of the dairy cluster as part of the regional infrastructure market of milk and milk products to ensure food security of the population of region and country. Authors: Shiribazarov Aldar Valeryevich, Graduate Student, All-Russian Research Institute of Dairy Industry, 35, korp. 7, Lyusinovskaya St., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Molchanova E.N., Ponamareva V.E.Use of Consumer Evaluations in Determining the Competitiveness of Food Products
| Tags: goods competitiveness, competitiveness assessment methods, point assessment, qualimetric approach, qualitative indicators, marketing indicators. Summaries: The individual aspects of qualimetric approach to the assessment of the competitiveness of food products on the basis of consumer evaluations was considered. It was developed a nomenclature of indicators of competitiveness of food products and their system of scoring. Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science, Docent Moscow State University of Food Production, 11, Volokolamskoye Sh., Moscow, 125080; This email address is being protected from spambots. You need JavaScript enabled to view it. Ponamareva Vera Egorovna, Candidate of Technical Science, Docent Belgorod University of Cooperation, Economics and Law, 116, Sadovaya st., Belgorod, 308023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Soboleva E.V., Meledina T.V., Sergacheva E.S., Ternovskiy G.V.Use of Saccharomyces Cerevisiae Yeast to Retard the Microbial Spoilage of Wheat Bread
| Tags: baker yeasts; Saccharomyces cerevisiae; sourdough, rope in bread; antagonistic activity; microbiological damage. Summaries: The most important task of baking - to prevent microbial spoilage of bakery products, the main types of which - musty and potato disease. Potato disease is caused by bacteria of the genus Bacillus spores species B.subtilis, B.pumilus, B.licheniformis etc. The most favorable conditions for their development: low titratable acidity - to 3 degrees, pH - 5-7, temperature - 30 ... 40 ° C and high relative humidity - 80%. The main factors, influencing to slow down potato disease: reduced humidity, high acidity value, sugar and fat in the formulation of products. Besides, factors aimed at reducing the intensity of breeding contaminating microflora, include extended antibiotic activity environment. In this regard, the companies use different methods, tools and technologies to combat potato disease at all stages of production. The most effective biological methods of suppressing potato disease - use of liquid yeast, sponge dough, sourdough. Antagonistic activity of these semis associated with the accumulation of microorganisms metabolic products in them - organic acids, bacteriocins, etc. Major role in the biosynthesis of active metabolites play antagonistic lactic acid bacteria. But along with them in the semis develop yeast antagonistic role which is usually not considered. Purpose of work - establish the possibility of using yeast strain S. cerevisiae RCAM 01730 in technology of increasing microbiological resistance of wheat bread. The antagonistic activity of the yeast strain S. cerevisiae RCAM 01730 to bacteria genus Bacillus. Shows the results of investigations into the possibility of using a strain of Saccharomyces cerevisiae RCAM 01730 in wheat bread technology of sponge dough, straight, rapid methods and using a liquid ferment with welding. Shows the effect of the test strain on the quality of finished products and microbial spoilage during storage of bread, generated of sponge dough, straight, accelerated methods of suppression and enhancement of microbial spoilage of bread. Authors: Soboleva Elena Viktorovna, Docent, Meledina Tatyana Viktorovna, Doctor of Technical Science, Professor, Sergacheva Elena Sergeevna, Candidate of Technical Science, Docent, National Research University of Information Technologies, Mechanics and Optics, Institute of Refrigeration and Biotechnology 9, Lomonosova St., St. Petersburg, 191002, This email address is being protected from spambots. You need JavaScript enabled to view it. Ternovskiy Grigoriy Valeryevich, Candidate of Technical Science, St. Petersburg Branch of State Scientific Research Institute of Baking Industry, 7, room 130, Sh. Podbelskogo, Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Slutskaya T.N., Kuznetsova A.A., Chibiryak L.I.Herbal Bioregulators in Fish Products Technology
| Tags: proteolysis inhibitor, protease activity, anchovy, pink salmon, herring, saury, surimi. Summaries: As a result of research proved the possibility of slowing down the processes of proteolysis and lipid oxidation by antioxidants and inhibitors of plant origin. Found that it helps to increase the shelf life of raw materials and finished products by 40-80%. The possibility of reducing the sodium chloride to 5-6% in the production of salted fish products, as well as increasing the gel strength of surimi-based. Authors: Slutskaya Tatyana Noevna, Doctor of Technical Science, Professor, Kuznetsova Alla Alekseevna, Candidate of Technical Science, Far Eastern Federal University, korp. 5, room 304, Biomedicine School, Vladivostok, Russian Island, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it. Chibiryak L.I., Candidate of Technical Science, "TINRO-Center", 4, Tupik Shevchenko St., Vladivostok, 690080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Innovative Sandwich Panels for Industrial Refrigerators.
Kovalchenko N.A., Korshik T.S., Kichigina L.N.Fish Products Technology Based on Carp Meat.
| Tags: fish semifinished products, fish products, carp meat, fish culinary products Summaries: On faculty of technology and catering (BUKEP) were developed formulations and technologies of fish products based on cod meat, pollock and carp. In order to improve the organoleptic product characteristics in the recipes of fish farces was used different proportions of minced fish. To improve the organoleptic characteristics of the product to the compositions of prototypes in the manufacture of products as a substitute bread ingredient included dropouts of rice groats. Its application due to the possibility of increasing the nutritional value, digestibility balanced culinary fish products and the possibility of mass production in catering establishments. Authors: Kovalchenko Nina Alexandrovna, Candidate of Technical Science, Docent, Korshik Tatyana Sergeevna, Candidate of Technical Science, Docent, Belgorod University of Cooperation, Economics and Law, 116 A, Sadovaya St., Belgorod, 308023, This email address is being protected from spambots. You need JavaScript enabled to view it. Kichigina Lyudmila Nikolaevna LLC "International Certification Service", Moscow |
Ultrapasterization in One Step.
Dzharullaev D.S., Aliyev A.V.Technology of Apple Compote Production and the Syrup for it's Flooding.
| Tags: compote; apples; microwave electromagnetic field; quality; syrup; infusion. Summaries: This article deals with the use of EMF microwave for production of compote from apples and syrup fill. The purpose of the proposed technology is to get a higher-quality product with the use of syrup of dessert product instead of sugar, which enriches compotes additional the biocomponents. The purpose of the proposed method is the elimination of the defects and the development of wasteless technology of production of compote from apples. Authors: Dzharullaev Dzharulla Saidovich, Doctor of Technical Science, Professor, Aliev Ali Valerievich Dagestan State Technical University, 70, pr. Shamilia, Makhachkala, Dagestan, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW MATERIALS AND ADDITIVES
Kapranchikov V.S., Kladov K,A,, Hansen K., Samuylova O.K. The Influence of Some Components of the Mixture on the Physicochemical and Organoleptic Properties of Ice Cream with a Vegetable Fat.
Veretov L.A., Nasonova V.V.Sodium Nitrite - New Provisions in the Technical Regulations.
| Tags: sodium nitrite; sodium chloride; ïîñîëî÷íûå mixture; meat products; technical regulations. Summaries: Food additive sodium nitrite (E250), used as preservative painting only in the meat industry, because of its versatility is almost indispensable for engineers. The development and stabilization of painting meat products depend on the method of making sodium nitrite, which in Europe is used in the composition of curing mixes. According to the adopted October 9, 2013 Customs Union's technical regulation "On safety of meat and meat products (TR CU 034/2013) sodium nitrite permitted for use only in the form of nitrite curing compounds. Authors: Veretov Leonid Alexandrovich, Candidate of Technical Science, Nasonova Viktoria Viktorovna, Candidate of Technical Science, The Gorbatov's All-Russian Meat Research Institute RAAS 26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dairy-Vegetable Butter: No Need to Worry.
Ryazanova O.A.Chewing Gum: Classification, Types.
| Tags: chewing gum; classification; classification signs; world and Russian market. Summaries: Short data on an origin of chewing gum, and also on a condition of the world and Russian markets of chewing gum are provided in article. It is offered innovative to product classification with allocation of the main classification signs and formulated corresponding classification groups. Authors: Ryazanova Olga Aleksandrovna, Doctor of Agricultural Science, Professor Kemerovo Institute (Branch) of the Russian Economic University named after G.V. Plekhanov, 39, Kuznetskiy Pr., Kemerovo, 650099, î This email address is being protected from spambots. You need JavaScript enabled to view it. |
CONGRATULATIONS UPON THE JUBILEE!.
NEWS FROM COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
EVENTS AND FACTS
Russian Catering-2013.
Consortium Presentation of "Italian Tradition".
The Largest Merger in the Market of Russian Engineering: "Holod-Express" - "Agro-3".
Dairy-Vegetable Butter was Presented at the Congress of the National Retail.
Determined the Laureates of Annual National Premium "Healthy Eating-2013".
Belarusian Government Delegation Noted the High Quality of Products by Corporation "Soyuz".
Exhibitions Calendar on 1st half of 2014.