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Rambler's Top100

Food processing Industry №1/2010

Skrynnik E.B. Main directions of development of food and food-processing industry to medium-term perspective

The work results of enterprise of food and food-processing industry in Russia during January-October, 2009.

INNOVATIVE PACKAGE DECISIONS FOR FOOD PLANTS

Kautz E.V., Khmelevskiy G.K. The Tasks of Modern Package. Interview

Kazakova E.V., Kuznetsova L.S.Protective eatable cover based on enzyme

  Tags: Edible cover; enzymes; mold fungi; fungi-static activity; moldproof composition.
Summaries: Problems and prospects of use of protective edible coverings on the basis of various film-forming materials of natural origin are considered.
Film-forming protective composition on the basis of animal protein was developed, allowing us to receive edible covering that reduce shrinkage and oxidising damage of ready to eat meat products in the storage period. It was shown that new edible covering "Protecoаt" possesses expressed fungistatic action to modern mould fungus that cause microbic damage of the surface of meat products.



Kaloshin Y.A., Shamshurko S.M.New classification of prepackering devices

  Tags: classification; batcher of liquid; packaging devices
Summaries: The known classifications of a measuring devices are considered on their grading principal markers. The limitation of such approach is discussed. The new classification may be proposed on more wide classify based by constructional features and may be overdesigned under new devices type.



Fedotova O.B., Myalenko D.M., Shalayeva A.V.«Active packaging» from polymeric materials

  Tags: "active packaging"; polymeric material; antimicrobial additives; betulin; polyethylene film
Summaries: Last years interest to creation of modern materials with "active" and "antibacterial" properties, making direct impact on the packed products increases. The polyethylene film modified by an extract of birch bark, rendering antibacterial properties, has been worked up and investigated in SSI SRIDI. The basic organoleptic and sanitary-chemical indicators of quality and safety are inspected.



Veltischev V.N., Kaloshin Y.A., Tokareva S.G.A setting for caps ablution

  Tags: caps; covers for closing; setting; sanitation; hygiene; corking; washing.
Summaries: In the article installation for washing of various kinds of caps, covers for closing of bottles or tins for the purpose observance of necessary sanitary-and-hygienic requests at pouring liqueur and spirits and other kinds of food environments is offered.



Gadlgareeva R.R., Kasatkin V.V., Larionova A.G.Transport logistics as element of quality system at public catering establishment

  Tags: transportation; logistics; quality system; routes; conveyance; energy saving; power intensity; programme.
Summaries: Elements of progress of transportation form uniform system which is one of the major subsystems of control systems of quality. Reorganization of system of a school food is assumed also by creation and planning of optimum routes of delivery of cargoes. In working conditions of public catering establishments transport should not bring additional expenses. In market conditions between quality of production and power savings on manufacture there is a direct dependence, they supplement each other: power savings, as well as quality of production, should occupy paramount value at the enterprise.



International Exhebition «EasyFairs» Package

Label-2009

Kurzina M.N., Smirenny I.N. 20 anniversary of «Package and Wrapping» magazine! Interview

FOOD SAFETY

Novoselov S.V., Egarova Y.V., Mayurnikova L.A.Estimation of enterprise potential as a factor assisting of providing of innovative developments of the branch

  Tags: Enterprises of the food industry; innovation activities; innovation potential.
Summaries: We present the development of assessment model innovation capacities of enterprises in the food industry, which has been tested on a group of food enterprises in the regional context of the Altai. The evaluation of enterprises allowed to perform IP shown in the article analysis of the state enterprises and their ability to innovate. Identified on the basis of research results make it possible to develop analytically sound management decisions, projects and programs of innovative development.



Pivovarov V.I.Main directions of providing of food safety for populations

  Tags: Food security; food market; food consumption level.



ENGINEERING AND TECHNOLOGY

Kosovan A.P., Turchaninova T.P., Eivin P.S., Rybkin D.N., Sizykh V.M., Kiriluk V.P.New compressor aggregate for pneumatic transport for bulk solids

  Tags: pneumotransport; compressor unit; loose material; storehouse of bulk storage of flour.
Summaries: In the article data about a developed method of perfection of production in the field of pneumotransport of loose materials with use turbo compressor units of new generation are resulted. The information about high-speed small-sized, the turbo compressor unit of lineup S2-MBKA is given. Technical characteristics of units, an example of reconstruction of systems pneumotransport torments and results of their practical application on Open Society "Padun-bread" bakery in Bratsk are resulted



Padohkin V.A., Kochkina N.E., Fedoseeva T.V., Andreed N.R., Lukin N.D.Rotary pulsating device for intensification process of receiving the liquid-phase materials based on starch

  Tags: starch; liquid-phase materials; rotor-pulsating device; gelatinization; rheological properties.
Summaries: The influence of mechanothermal method of starch gelatinization in water and in mixture of water - glycerin upon rheological properties of colloid solutions has been studied. To produce liquid-phase systems on starch basis it has been used energy saving installation of athour's design, basic element of this installation is rotor-pulsating device of combined action (RPD).



THE ASSOCIATIONS IN AGROBUSINESS

Presnyakovа O.P., Elhkov.N. The icemen union of Russia enters anniversary year. Interview

QUALITY AND SAFETY

Kretov I.T., Ovsyannikov V.Y., Panchenko S.L. Influence of concentration on aminoacid composition of curds whey

  Tags: whey, concentration, amino acid, chromatography.
Summaries: As a result called on researches is determined quantitative composition of amino acid of the curds whey by method of ion chromatography, concentrated by vacuum-evaporation and freezing. Most full conservation of amino acid will revealled under concentration by freezing in contrast with vacuum-evaporation.



Rezgo G.Y.Keeping of food products

  Tags: Food products; keeping; item losses; natural decrease; food security.
Summaries: In the article the questions of foodstuff storage on all way of goods movement are considered. The special attention in article is given to questions of decrease in losses. With that aim author considers the kinds of commodity losses, reasons causing it and a write-off order. The author gives the critical analysis of natural decrease norms of foodstuff, including newly accepted variant.



RAW MATERIALS AND ADDITIVES

Em V.G., Saparbekova A.A., Chomanov U.Ch.Using the fruit and vegetable raw material in jellies production

  Tags: confectionery; fruit candy; fruit-berry; jelly; fruit-jelly.
Summaries: Nowadays, the sphere of exploitable semi-finished products in production of fruit candy was greatly amplified. Melon contains a great number of nutrients: sucrose, glucose, fructose, vitamins, and mineral matters. Quite high technological property of melon allows to use it in production of fruit candy.



Popova D.G, Pilipishina A.N., Davydenko N.I., Golub O.V.New half-finished product for food concentrate industry

  Tags: fruit; half-finished products; concentrate; quality; security.
Summaries: The present article is devoted an actual problem of working out of new half-finished products for manufacture of concentrates with use of fruits of a cherry, berries of a barberry, a cowberry, a blueberry, a honeysuckle and a cranberry. fruit-flour powders allow to expand assortment of concentrates (sauces, soup powders, etc.).



NUTRITION AND HEALTH

Sweetened dried cranberries helps to control the diabetes of second type

Gladkova I.A., Uspenskaya M.E., Antipova L.V. Milk-vegetative base for beverages of functional presctiptions

  Tags: Milk and plant extracts; pig-weed shrot; chick-pea beans; lentil; acidity; viscosity.
Summaries: Chemical and fractional composition of plant proteins. Has been defend milk and plant extracts. Have been obtained beverage receipes. Have been made up rising dynamics of beverage acidity and viscosity indices have been studied, organoleptic evaluation has been made.



Avstrievskihk A.N., Bebenin V.V., Poznyakovskiy V.M.New forms of sweet dishes concentrates

  Tags: kissel; concentrate; alimentary illnesses; quality; security.
Summaries: The present article is devoted an actual problem of working out of new forms of concentrates of sweet dishes of a functional purpose on the basis of plodovo-berry raw materials in assortment - "Bilberry-cherry", "Cowberry-cranberry", "Aronija-black currant", "Sea-buckthorn berries". For product enrichment it was used vitamin structure, made by company "Art of life".



Presnyakova O.P., Andreev N.R. Course toward innovations. Interview

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.

ACQUANTANCE WITH A COMPANY

OAO «Gambrinus»: on the path of modernization

NEWS FROM COMPANIES.

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.

EVENTS AND FACTS

For equipping and modernization of enterprises of food industry and trade

Healthy food for children

IFFA – International Exhibition of meat industry

Industry of hospitality

Implementing the order of President of Russia

The conference of young scientists and specialists of RASHN

The Laboratory-2009

The special share «Avenue of brands» ТМ — parade of stars at an exhibition «Prodekspo-2010»

United conference of professors and lecturers of Food profile Colleges and scientists of NII RASHN

Chemistry-2009

International Conference about deep processing of seeds

Score 12:2 to irresponsibility.

A calendar of exhibitions for the first half-year 2010.