Food processing Industry №4/2010
Results of work of the enterprises of the food and process industry of Russia for January, 2010
AGRARIAN AND INDUSTRIAL COMPLEX: A RATE ON MODERNIZATION
Skrynnik Y.B.Agrarian and industrial complex: a rate on modernization and the further progress
Summaries: The article is devoted results of work food and process industry and agriculture in 2009 the significance of working out of the Doctrine of food safety for the further development of agrarian and industrial complex and population social welfare is underlined. |
Rewarding of winners of branch by the maximum public awards
Kaishev V.G.The Karachaevo-Cherkesskaja Republic executes the Government program of agrarian and industrial complex development
| Tags: Agrarian and industrial complex; food and process industry; аgriculture. Summaries: The Karachaevo-Cherkesskaja Republic executes the Government program of agrarian and industrial complex development |
Spirichev V. B, Shatnjuk L.N.Enrichment of articles of food by micronutrients: scientific principles and practical decisions
| Tags: vitamins; mineral sub-stances; enrichment; safety; articles of food. Summaries: Scientific data on a problem of enrichment of articles of food of mass consumption and a special purpose is generalized by vitamins and mineral substances. The critical estimation of main principles of enrichment of articles of food by micronutrients is given; groups of enriching additives, the products recommended for enrichment are advanced. Influence of enriching additives on quality indexes and safety of products to which vitamins and mineral substances are in addition introduced is established. |
Kolonchin K.V., Edelev D.A., Kantere V. M, Matison V.A.Development of the processing enterprises of agrarian and industrial complex in the field of safety and quality of a foodstuff
| Tags: the processing enterprises of agrarian and industrial complex; a foodstuff; safety; a quality management. Summaries: Development of the processing enterprises of agrarian and industrial complex in the field of safety and quality of a foodstuff |
Bulatov D.S.Export’s damask steels: the child without an eye
| Tags: the foodstuffs; export; the food-processing industry; net-importer; the world market. Summaries: The article is devoted to problems of export of Russian agro food production. Questions of efficiency of the state support of manufacturers and exporters of the foodstuffs are considered. |
Haritonova T.V.The general concept of a sustainable development of the enterprises of the food-processing industry
| Tags: the food-processing industry enterprises; the sustainable development concept; technological way; integration. Summaries: Transition of the enterprises of the food-processing industry to a way of active economic development in modern conditions is reached at the expense of perfection of organizational-economic mechanisms on all levels of management by economy, including the state, branch, regional levels and a commodity producer. A necessary condition for this purpose - creation at the enterprises of effective systems of strategic development and transition to an innovative way of development. Enterprises integration - one of prospective adaptation methods to market changes. |
Skljarenko S.A., Panchenko T.M.Analysis of indicators of power consumption at the food-processing industry enterprises
| Tags: industrial power; specific power inputs; production maintenance; auxiliary production. Summaries: In the article the problem of differentiation of the data of statistics on absolute and specific power inputs in food-processing industry branches is considered. The question of studying of economy of an infrastructural complex at the food-processing industry enterprises is considered. |
Rezgo G. Y, Nikolayev M.A.Implantation of technologies of storage as a way of the decision of a problem of maintenance of food safety
| Tags: innovation technologies of storage; goods looses; foodstuffs; foodstuff safety. Summaries: In the article the substantiation of necessity of introduction of innovative technologies of storage is given, the reasons why for the last two decades such technologies are not developed are analyzed and not introduced in the trading, industrial and agricultural organizations. Besides, criteria of a choice of innovative technologies for different groups of articles of food are indicated. According to authors, such technologies will allow minimizing operational and natural lossless without what the decision of a problem of maintenance of food safety is impossible. |
ANALYTICAL DEVICES FOR FOOD PROCESSING INDUSTRY
Demchenko D.V., Pozharitskaya O.N., Shikov A.N., Makarov V.G.Definition of vitamin E by the method of fluorometery
| Tags: vitamin E; fluorometry; validation; quantitative definition; oil extracts and preparations. Summaries: The fluorometery method of definition of vitamin E (a-tokoferilatsetata) in vegetable oils with a relative error no more ± 5 % is developed and validated. The calibration schedule a-tokoferilatsetat is linear in ranges of 0,01-0,12 mg/ml. The offered technique - fast, selective, with a split-hair accuracy of definition also is applicable for vitamin E definition in vegetable oils and the oil preparations containing vitamin E. |
Makarova N.V., Zjuzina A.V., Miroshkina Y.I.Spectrofotometry method for definition of the contents of phenol connections
| Tags: antioxidants; oxidation; phenols; fruits; concentrate juice; puree; apples. Summaries: In the article experimental data by definition of one of the basic indicators which are responsible for antioxidant activity of vegetative objects, - the general contents of phenol connections are presented (or as it name in the foreign scientific literature of the general phenol index) with the help of the spectrophotometry method with use of reactant Folin-Ciocalteu in half-finished products of juice productions: concentrates of juice, mashed potatoes and apples, as feedstock in reception of an apple concentrate. Dependence of this indicator on a kind of a product and technology of processing is shown |
Zharinov A.I., Grinchenko O. N, Tikhomirov L.Y.Character studying of viscosity change of binary systems on a basis of konzhak
| Tags: a thickener; binary systems; viscosity; dependence; konzhak; gyar; carboximetilcelluloze. Summaries: The presented data allows expanding the existing submissions about behavior of various kinds hydrocolloids in complex systems, to increase efficiency of technological use of konzhak in aggregate with other types of thickeners, to predict productivity of application of mixes of structure modifiers-thickeners depending on their parity, a kind of the environment of hydration etc. |
Ostashenkova N.V., Kotova N.N., Krasnojarova O.V.Analysis of nanoparticles in food products and packing materials by the method of electronic microscopy
| Tags: аnalysis, nanoparticles, nanotechnology, toxicity, food products, packing, detection. Summaries: The article is devoted to detection of nanoparticles in food products and packing materials by a method of electronic microscopy. It is established that the method of electronic microscopy allows finding out and quantitatively evaluating the contents of nanoparticles in food products and packing materials. Researches have shown impossibility of creation of a uniform technique of preparation for all groups of articles of food. |
Sidorenko M.Y.Prospects of application Ik-Fure-spectrometry in the food-processing industry
| Tags: FTIR spectroscopy, FTIR spectroscopy of food, liquid foods, solid foods Summaries: The method of research of objects of the food-processing industry is described with the help of the spectrophotometry in infra-red area with Fure-transformation. Examples of use of a method for studying of qualitative structure and specification of quantity of various foodstuffs are given. |
Spitsyn A. The Complex quality analysis – saving the best
Analyst-2009
NUTRITION AND HEALTH
Kalenic T.K., Kupchak D.V.Possibilities of optimization of a food
| Tags: population health; food optimization; Far East Federal district; functional products. Summaries: Foodstuff should not only satisfy physiological requirements of the person for food substances and energy, but also make preventive and medical-improving tasks for restoration problems biochemical activity of an organism. Therefore the important role of functional products with the certain set chemical compound, including enriched irreplaceable by micronutrients, for preventive maintenance of the most wide-spread diseases becomes obvious. |
Vekovtsev A.A., Ermolaeva E.O., Podzorova G.A.Innovative technology BUD: the characteristic of consumer properties
| Tags: biologically active food additives; gel formula; prophylaxis of gastroenteritis Summaries: The technology of the new form BUD in the form of the gel, ensuring the maximum safety of biologically active substances, formulary components and efficiency of their directed action on correction of metabolic processes is developed. |
Yermolaeva E.O., Pleshkova N.A., Avstrievsky A.N.Working and quality evaluation BUD «Alkonejtral»
| Tags: BUD; an alcoholic abstinence syndrome; phytogels; a complex "Anti hangover". Summaries: The gel BUD of "Alkonejtral" is developed for removal an alcoholic abstinence syndrome. The biological effect of phytogels is shown through 10-15 minutes after hit in an organism. |
Gurjanov J.G., Lobach E.J., Pozdnjakovsky V.M.Dairy prefer in chocolate, enriched by micro-nutrients
| Tags: specialized products; biologically active additives; preventive maintenance of alimentary diseases. Summaries: The compounding and technology of the specialized confectionery items enriched irreplaceable by nutrients are developed. The functional orientation of the active beginnings of enriched production allows using it for preventive maintenance of vitamin insufficiency, deficiency of iodine, iron, a rickets at children, correction of sight and improvement of micro flora of a gastro enteric path. |
RAW MATERIALS AND ADDITIVES
Kolpakova V.V., Budantsev E.V., Zajtseva L.V., Studennikova O. Y, Vanin S.V., Vasilenko Z.V.Dry wheaten gluten: functional properties, application prospects
| Tags: dry wheaten gluten; fiber; grain; drying; vegetative fibers. Summaries: The review is devoted to dry wheaten gluten. Reception stages, functional properties and methods of updating are considered. Prospects of use of fermentative updating of gluten fibers and effects of hudrocolloids polysaccharoze nature for regulation of functional properties and application in various branches of the food-processing industry, including a confectioner's shop are shown. |
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM COMPANIES.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND THE FACTS
Pavan has acquired GBS
ProdExpo-2010
Investments and agrarian and industrial complex-2010 development
Seminar «Complex use of raw materials of sugar beet productions
Working agreements are signed