Food processing Industry №7/2011
Results of work of the enterprises food and process industry of Russia for January - April, 2011
VEGETATIVE RAW MATERIALS AND ITS PROCESSING
Kurchaeva E.E., Churikova S.Ju., Manzhesov V.I., Tertychnaja T.N.Vegetative raw materials in technology of the combined semifinished products
| Tags: frigole beens, bean flour; modeling forcemeats; functional-technological properties. Summaries: Is functional-technological properties of a bean flour for the purpose of creation on its basis of the combined meat systems are investigated. It is established that partial replacement of meat raw materials with a flour from string bean beans leads to increase of biological value of products in comparison with control. |
Luchinina N.A.Berris and the fruits wiped with sugar, for manufacture of canned food
| Tags: canned food; the wiped berries and fruits; canned food with sugar; processing of berries. Summaries: Examination of quality of canned food from fruits and the berries wiped with sugar, developed on the developed and confirmed specifications is spent, are defined organoleptical and physical and chemical indicators, being based on which it is possible to increase a period of storage of this production. |
Rodionova N.S., Shishatskij Ju.I., Eremina T.A., Ostroborodova S.N. Working of a compounding of the test with nonconventional phytoraw materials
| Tags: a beer pellet; a compounding; technology; biotechno-logical indicators; органолептические indicators. Summaries: Possibility of use as nonconventional phytoraw materials of a beer pellet is considered. It is resulted its chemical and aminoacid profile, the compounding of batter with partial replacement of a flour with wheat flour from a pellet is developed. Influence of various dosages of a flour from a pellet on biotechnological properties of the test and indicators of quality of pancakes is studied. It is established that the optimum dosage of a flour in a test compounding should make 20-25 % of weight of all flour of a pellet. Application of a beer pellet allows to use rationally a waste of brewing manufacture, to reduce duration of technological process, to reduce the cost price of finished articles, to raise their food value. |
Kuntashev E.V., Pravdivtseva M.I., Ptichkina N.M.Smokedried sausages with natural bioproof-readers
| Tags: lactic acid bacteria, microflora sausages izde of effort, summer sausage. Summaries: It is shown that addition of a powder of seeds of a pumpkin promotes development of lactic bacteria and doesn't render influence on development of is conditional-pathogenic microflora, improves organoleptical properties of a ready product. |
Cranberry juice for maintenance of healthy work of heart
Kiku-Banarjuk A.I.Processing of vegetable semifinished products by juglone solution
| Tags: uglone; preservatives; vegetables with intermediate humidity; activity of water; convective drying. Summaries: Was elaborated tehnology of production of intermediate moisture vegetables. Was rescarched convection drying of intermediate moisture vegetables. Methods for pretreatment of tomatoes and sweetred peppers betore drying were investigated. The recipes for rapid preparing intermediate moisture ghiveci was elaborated. |
PROTECTION OF THE ENVIRONMENT
Churmasova L.A., Titovа S.S.Ecological safety
| Tags: ecological safety; recycling; liquidation; waste products. Summaries: The basic aspects of ecological safety are considered in article. Research is conducted through the analysis of such important problems as recycling of production wastes and consumption, legislative maintenance of the reference with a waste. The scheme displaying making problems of recycling of a waste is resulted. |
Panova O.A., Krasovitsky Ju.V.Installation for dust separation at grain processing
| Tags: the grain distillery enterprises; dust separation; aspirating emissions; experimental installation; filtering of aerosols. Summaries: Perspectivity of the offered way dust-precipitating with a view of optimization of this process at the enterprises for grain processing, and also on a number of the enterprises for manufacture of building materials is shown, to the food and chemical industry. |
Springs of Russia
Ecological forum
WaysTech-2011
ECONOMICS AND MANAGEMENT
Trjastsin M.M., Kuznetscov V.I., Chazova A.V.Clusterization in agrarian and industrial complex is mechanism of increase of stability of system of food maintenance of region
| Tags: clusters; agro-industrial complex; aquaculture; research activities; economic relations. Summaries: There are questions of of clustered business forms organization in the agricultural sector in the article and This work considers an analysis of the situation in the Volga Federal District agricultural sector. The emphasis is placed on of the possibilities of cluster associations as the most promising for increasing competition among agricultural and agribusiness development, including aquaculture in the Volga Federal District. Positive impact of the cluster activity to the employment problems is considered. |
Pechenaja L.T., Travinkina O.S.Strategic management of corporate type in food-processing industry branches
| Tags: corporation; management mechanism; centralized functions; operational functions; food industry; efficiency. Summaries: This article presents methodological aspects of the formation of corporations, improving economic relations between the management company and the enterprises in the company's corporate type, a method for separation of functions by level of integrated management of the organization. Designed to results of research methods of identify the costs and method of assessing the effectiveness of centralized and decentralized implementation of the functions of strategic management corporation perpetuate the integrity of the organization as a corporate entity, increasing the investment attractiveness and competitiveness of the association in the markets of the food industry. The proposed mechanism of strategic management eliminates duplication of administrative functions, reduce costs associated with their performance, increased coordination between the subjects of the corporation. |
ENGINEERING AND TECHNOLOGY
Kochetov V.K., Aksenova L.M., Talejsnik M.A.An intensification of technological processes at reception of flour confectionery
| Tags: flour confectionery; a firm phase; dispersion; the dispersive environment; processing methods. Summaries: The complex of researches in the course of creation of new technology of sugar cookies has allowed to develop some new processing methods. |
TECHNOLOGIES OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Kantere V.M., Matison V.A.Methods of identification of risks in life cycle of foodstuff
| Tags: foodstuff; life cycle; risks; identification methods; the diagram of Isikavy. Summaries: In article methods which are used not only for identification of risks in life cycle of food production, but also for the analysis and other subprocesses of management of risks are stated. |
RAW MATERIALS AND ADDITIVES
Ribin M.B., Tolkachyova D.V. Present and the future fat-and-oil branches from eyes of experts of company "SolPro"
NUTRITION AND HEALTH
Bessonova O.V.Modern directions of enrichment of dairy products for children
| Tags: childrens; a food; vitamins; mineral substances; lactulose; inulin; prebiotics; probiotics. Summaries: In article basic elements of enrichment of dairy products for children are considered. Norms of consumption of vitamins and mineral substances are specified. Various fortificants are described, including micronutrients. |
Rustembekova S.A. Kozliva G.G.Affectivity of application of food biologically active compositions
| Tags: food biologically active compositions; therapy; chronic auto-immune strumitis. Summaries: The promising functional ingredient for new food additives with bioprotective and antioxidant effect is the natural mineral -organic substrate (MOS). The article demonstrates the role of micro- and macroelements, aminoacids entering the composition of the natural MOS in provision of high biological and antioxidant activity of new food additives based on it. For the first time the authors present the effect of results of clinical trials of food biologically active MOS - based compositions in complex with vitamins and medicinal plants in corregating therapy of the patient suffering with chronic autoimmunitive thyroidite. The obtained results reflect the perspective aspects and scientific trends in employment of biologically active MOS - based compositions for development of new therapeutic methods of treatment and rehabilitation of patients with chronic autoimmunitive thyroidite. |
Children's tasting in VNIIPB and PB
PACKING AND LOGISTICS
Division Bosch Packing Technology is aimed at the further growth
NEWS FROM COMPANIES.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
EVENTS AND THE FACTS
Exhibitions "Interfood" and "Prodtech" in St.-Petersburg
Ansell Healthcare brings the contribution to food-processing industry development
VI Anti-recessionary forum
"A round table" in RSPP concerning an optimum food