Food processing Industry №3/2011
Results of work of the enterprises food and process industry of Russia for January - December, 2010
PROTEIN - TO ALL "HEAD"
Onoprijko A.V., Onoprijko V.A., Maslij E.A."The Dairy ladder"
| Tags: milk-raw materials; dairy animals; cheese availability; casein; "a dairy ladder". Summaries: The article describes the prospects for development of milk production, raw materials of various animals and the availability of milk for the manufacture of various dairy products, especially high-quality cheese in the south of Russia. Do new types of raw milk, has great potential, which would strengthen the food security of Russia. To provide the population with high quality, healing, biologically active, clean dairy products. |
Damdisuren L. The Mongolian fermented dairy products
| Tags: the dairy fermented pro-ducts; Mongolia; probiotics; microflora; ferments. Summaries: The Mongolian traditional sour-milk drinks - choormog, cherenge, airagг and tsegee which manufacture is based on use of multicomponent ferment, and also a popular Mongolian sour-milk product tarag which on technology and microflora is identical with yogurt are described. |
Bojtsova T.M., Kalenik T.K., Riapisov D.V., Dotsenko S.M., Skripko O.V.Development of technologies of dairy-vegetative foodstuff
| Tags: soya albuminous basis; coagulation; a clot; paste; the com-bined cheese; biological value. Summaries: The presented development recipe and technology milk-vegetable products of the feeding, got on base of soybean. The multifunction products in the manner of dessert and snackin of the pastes, soft cheese are full-fledged, high-protein product functionality. The broughted results of the study of the chemical composition of the got pastes, mathematical models of the technological processes, recipe and technology of the reception milk-vegetable products of the feeding. |
Komolova G.S., Ionova I.I., Ovchinnikova O.E., Komolov S.A.Wheyish albumen of the cow milk as an active basis food multifunctional BUD
| Tags: the cow milk; wheyish protein; food multifunctional BUD. Summaries: Proteins of dairy whey are multifunctional and in a complex make a powerful protective barrier against infections and other adverse factors of environment. A group of researchers MSUAB have developed new complex products based on biologically active milk proteins. |
Ustinova A.V., Zernov O.V., Popova A.V., Shchipcov V.N.Using soya proteins in meat products for a children's and functional food
| Tags: meat products; soya squirrels; a soya flour; baby food; ГМИ. Summaries: By this time use of soya proteins in the meat industry is justified in view of their good equation amino-acid structure, high comprehensibility. Low allergenicity and ability to make positive impact on an organism have caused application of soya proteins in a specialized food. Results of scientific researches on working out of meat products for a children's, school, dietary and functional food are presented. |
USE OF HEAT AND COLD IN THE FOOD-PROCESSING INDUSTRY
Shingisov A.U.Optimization of parameters vacuum-sublimation drying of sour-milk products
| Tags: koumiss; shubat; vege-tative additives; vacuum-sublimation drying; sublimation; microwave energy. Summaries: The work shows the results of optimization the structure of the setting up to the vacum-sublimation dry of acidity-milky products using SVCH-energy. It is proved that the optimal parameters of sublimation is 10 °C, the surplus degree of the pressure in the sublimation's camera is 53 Pa and the apportioned vigour in the SVCH energyunderwater is 160 kVt/kg. |
Avdeeva A.V., Tvorogova A.A.Influence of thermal processing on rheological and biochemical indicators of the frozen fruit desserts
| Tags: the frozen fruit desserts; thermal processing; biochemical and rheological indicators. Summaries: The article presents the results of heat treatment influence on the rheological and biochemical parameters of the frozen fruit desserts with increased fruit weight ratio. Rational parameters of heat treatment for processing technology of frozen fruit desserts with increased fruit weight ratio are determined. |
Khajretdinova A.F., Saitov R.I, Abdeev R.G.Estimation of error components of hydrothermal method for measuring grain
| Tags: drying; grain; humidity; control; hygrotermal method. Summaries: During the experiments, we showed that the hygrothermal method is the most promising method for control of grain drying process. But this method is well developed and successfully used if there is a hygrothermal balance between the material and the ambient air with one hand and the ambient air and the hygrosensor on the other. There are appreciably non-equilibrium processes of heat and moisture transfer inside the grain, and in a drying agent (hot air) during the grain drying process. Under these conditions, the error of the method may be unacceptably high. |
ECONOMY AND MANAGEMENT
Research Nielsen: decrease in level of consumer trust in 24 countries
Rechkina E.A., Gubanenko G.A., Rubchevskaja L.P., Lysova E.S.Competitiveness evaluation of Pinus Sylvestris pectin.
| Tags: competitiveness; pectin; the coniferous; beet-root; the citron; consumer properties. Summaries: In the work the competitiveness criteria evaluation of Pinus Sylvestris is made in comparison with the traditional types of pectin. The received research data testify that pine pectin may compete with the other types of pectin from the quality point of view (pine pectin has high orgonoleptic and technological parameters) and from financial availability for the consumer's point of view as well. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Kantere V.M., Matison V.A.Features of systems of the early notification of occurrence of dangers in manufacture of foodstuff and forages.
| Tags: foodstuff; a forage; manufacture; dangers; systems of the early notification; notices. Summaries: Article is devoted application of systems of the fast notification in manufacture of a food and forages in the EU countries. System RASSF, network INFOSAN concern them and others of this kind, belonging to jet systems. |
PUBLIC CATERING
Rezgo G.Y., Nikolaev M.A.Features of a keeping of articles of food
| Tags: articles of food; storage, a retentivity; biological features; conditions of storage. Summaries: In clause (article) influence of biological features of articles of food of homogeneous groups on their retentivity is considered (examined). It is established, that alive objects are well kept for a long time if they have natural immunity. The environment only should provide maintenance of immunity at a necessary level. Lifeless articles of food are kept long time to only preserving influence of high or low temperatures, and also various preservatives (этилового spirit, dairy and other acids etc.). The specified features are necessary for taking into account at storage of articles of food of homogeneous groups. |
"Shippi Coctail" - a unique product for especial people
Grigorovich N.V., Antipova A.S., Beljakova L.E., Polikarpov J.N., Semenova M.G., Moiseenko D.V., Baranov B.A.A fat-free functional dessert for public catering
| Tags: a functional food; a dessert; molecular design of food components; caseinate sodium. Summaries: In this study we have made an attempt to create a technology of low-fat functional dessert for the restaurants and catering containing such health-improving nutraceutical as phosphatidycholine (or lecithin) as a functional ingredient. Phosphotidylcholine contains such polyunsaturated fatty acids as w-3 and w-6. The developing product is based on sodium caseinate and soya lecithin, that are used widely in food production. |
A SPORTS FOOD
Sorokina I.M., Doronin A.F., Demidov T.I.The development of the technology of juice beverage production on the basis of bacteria free cultural liquid
| Tags: amicrobic cultural liquid; fugat; probiotics; juice-containing drinks; bioavailability. Summaries: The results of the investigations for the development of the technology of juice beverage production for sport nutrition on the basis of bacteria free cultural liquid (BFCL) were introduced at this paper. The aim of this research was the creation of new kind of a drink for sport nutrition enriched by probiotics of metabiotics type for increase of stability of an organism to high physical activities. |
Edelev D.A., Doronin A.F., Bakumenko O.E.A wheyish drink for a sports food
| Tags: sports drinks; dairy whey; functional components; a training cycle. |
RAW MATERIALS AND ADDITIVES
Zajtseva L.V.New era: substitutes of dairy fat in accordance with GOST
| Tags: Corporation "UNION" has begun release of new substitutes of dairy fat. In article their characteristics are resulted and recommendations about use in the food-processing industry are made. Summaries: substitutes of dairy fat; polynonsaturated fat acids; transiso-mers; cheese products. |
Ferments "AiBi" for cottage cheese - hi-tech components of stable quality
Dubtsov G.G., Jao Bru Lazar Tropical fruits in the Russian market
| Tags: tropical fruits; avocado; papaya; mango; consumer preferences; fruit market. Summaries: Marketing researches of consumer preferences in purchase of tropical fruits were carried out at Moscow chain supermarkets. A group of tropical fruits with highest demand was discovered. The chemical composition and energy content of avocados, papayas and mangoes which are sold on the Russian market were also determined. |
QUALITY AND SAFETY
Chernych V.Y., Mizova I.H., Sultanovich Y.A. Estimation of quality of the fatty products used by manufacture of bakery products
| Tags: bakery products; quality; fatty products; wheat flour; a quality monitoring. Summaries: As a result of the spent researches the modern automated quality monitoring of rheological characteristics of fatty products with device use by "Strukturometr СТ-2" is developed. |
PACKING AND LOGISTICS
Ryazanov O.A.Sausage covers: classification and assortment
| Tags: classification; polymer packaging materials; sausage products1. Summaries: The article deals with the classification of new types polymer packaging materials used in sausage products production. The information on basic casing types assortment and their operation characters is revealed. |
New design of packing of broths and refuellings Campbell's "The House classics"
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS OF THE COMPANIES
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
Forum of food technologies
Christmas press lunch and barista-show in "MakKafe"
Session of Committee of the State Duma on agrarian questions
Company DeLaval Press conference
Company "Valio" sums up 2010
Italy leaves in leaders.