Food processing Industry №6/2010
Results of work of the enterprises of food and process industry for January – March, 2010
PACKING AND LOGISTICS
Medvedev V.A.Packing branch – a communicative link in interaction of spheres of manufacture and consumption
| Tags: packing branch; packing; marks; sphere; manufacture; consumption. Summaries: The packing structure as a triune element is considered; modular structures of elementary packing are shown; the general basic scheme of the packing equipment is resulted. |
Dracheva L.V. Novelties of the packing world
Belov N.A.Prospects of manufacture and packing of food production at the small regional enterprises
| Tags: manufacture; food production; the equipment; packing; packing; a small-scale business. Summaries: In article prospect of release of food production by the small and average regional enterprises at the present stage of development of the country is proved. The problems connected with absence of necessary technologies, the technological and packing equipment, and also modern kinds of packing for the small and average enterprises are considered. Ways of the decision of these problems are offered. |
Vinetta for the enterprises of average business
Trunov V.A.Marking printers at the food-processing industry enterprises
| Tags: marks; packing; a stamping; drop fluidic markers; drop fluidic technology; speed of the press. Summaries: In the conditions of a high competition in the market production of all industries is exposed to marks. The basic methods of drawing of the text information: hot a stamping, drop fluidic, laser, heat transfer marks. In the present article the action principle of drop fluidic technology is stated, classification of drop fluidic markers is resulted, designs of markers of different function are considered, their basic technical characteristics are resulted. |
Chavchanidze A.S. Protection of metal tare materials from corrosion
| Tags: metal tare materials; corrosion; iron; superficial firm solutions. Summaries: Prospects of application of superficial solid solutions Fe-Cr and nanoquazimetal (21 at. % Cr) for protection from corrosion of metal tare materials on Fe based at manufacturing of tins super long storage of canned food. The test board is developed for carrying out of corrosion tests on finished articles - the cans, intended for research of corrosion resistance of an internal surface of tins, contacting to a preserved product. |
Preparation of technical professionals
Myalenko D.M., Fedotova O.B.Research of change of gas permeability polypropylene the tapes intended
| Tags: polypropylene tapes; packing materials; gas permeability; air oxygen. Summaries: In article it is considered membrane method of definition of gas permeability. Comparative results of definition of speed and factor of gas permeability various polypropylene tapes intended for manufacturing of container of food production used for packaging in technologies the modified gas environment are presented. |
Kuznecova L.S., Miheeva N.V., Kudrjakova G.H.Innovative decisions anti musty protection of sausage covers
| Tags: mycological researches; the complex food additive; sausage covers; meat products. Summaries: musty mushrooms Are allocated and identified, initiating defeat of a surface of sausages and other meat products. On the basis of salts of food acids the complex food additives intended for anti microbe protection of sausage covers are developed. |
Fedotova O.B, Zolotin A.Ju.Some aspects of ordering of is functional-technological properties of packing for dairy production
| Tags: dairy production; packing; is functional-technological properties; protective properties; adequacy. Summaries: In article aspects of ordering of properties of packing for milk and dairy production in which basis its consistence is put are considered. Thus, such definitions of adequacy, as conformity to requirements of preservation of food value, food safety, consumer value of a packed product are considered. |
«Rosupack-2010» – all about packing and processing!
What wiil be with the prices for the goffered packing?.
Design of packing for flakes and porridges Myllyn Paras Oy
New design of packing for «Gardens of Pridonja»
Seminar of interested professionals
The ecological educational project: take a step to the pure world
Group PRODO introduces Microsoft Dynamix AX
Milk «the Small house in village» in new transparent packing
Conference on packing in MSUFI
ECONOMY AND MANAGEMENT
Hanuhov E.R.State regulation of the market of alcoholic production of Russia. A historical retrospective show
| Tags: the market of alcoholic production; state regulation; alcoholic monopoly; a historical retrospective show. Summaries: Article is devoted to questions of the state control over a condition and development of the market of alcoholic production of Russia. Historical experience of this point in question has shown that existence in the country of the state control and regulation on alcohol was always an element of the firm, stable government. |
Klokov Y.V. Scientists offer
Recommendations of «a round table» concerning development of small business in agrarian and industrial complex
Haritonova T.V.The factors which influence on technological progress in the food-processing industry
| Tags: technological progress; the food-processing industry; the invention; investments. Summaries: Technological progress is a result of creative work of scientists and inventors. It, conclusive, depends on business factors. So, higher rates of investment reduce a time interval between occurrence of the invention and its practical application, raise return from research works and promote occurrence of additional directions of works. Thus, benefits from inventions receive not only their authors, but also consumers as a whole. |
TECHNICS AND TECHNOLOGY
Ahatova I.A., Kanareikina S.G.Working out of new technological decisions of processing milk of mare
| Tags: yoghurt, the cow milk, milk of mare, a pasteurisation mode, technology. Summaries: On the basis of studying of dynamics of biochemical, microbiological and hygienic indicators parameters of technological modes of processing milk of mare in sour-milk products with the raised mass fraction of a solid (yoghurt) are proved. Technological bases of increase of assortment of products on the basis of unique on biological value of dairy raw materials - milk of mare are developed. |
Holm Ulbriht, Jorn Fritsenvalder. New factory on manufacture of wheaten starch
QUALITY AND SAFETY
Hismatullin R.G., Kuzjaev R.Z., Legotkina G.I., Zubova E.N., Ljapunov J.E., Kajgorodov R.V. Quality of honey from the European countries
RAW MATERIALS AND ADDITIVES
Chubenko N.T. To a problem of manufacture of foodstuff with application of transgenic raw materials
Ugrozov V.V., Gromov I.A.Changes of physical and chemical indicators of the cooled fish in the course of storage in jellous ice
| Tags: fish cooled; jellous ice; " Vareks -7"; lipid components. Summaries: Influence of the complex food additive "Vareks-7" on change of lipid components of a muscular fabric of the cooled fish in the course of its storage in jellous ice is studied. It is established that application of the food additive "Vareks-7" allows improving quality of the cooled fish. |
Demidova T.I.Biochemical estimation of powder products from a table beet
| Tags: a table beet; a powder product; sublimate drying; biochemical researches. Summaries: Complex studying of biochemical structure of powder products of tops of the table beet, received of raw materials with the various periods of vegetation and different ways of drying - sublimate and spray-type is spent. The analysis of the received data has shown considerable advantages of biochemical structure of powder products of tops of sublimate drying from raw materials with presence of 6-7 leaves. |
Musalevskaya R.S., Vlasova M.V.Enrichment aspects of bakery products with processing fruits of growing wild mushrooms
| Tags: wild-growing mushrooms; bakery products; enrichment; chanterelles; white bread. Summaries: The article presents the conditions and technology of baking wheat bread with mushroom powder and its influence on the whole technological baking process duration is studied. Influence of different amounts of mushroom powder (chanterelles) on the organoleptic and physicochemical quality indicators of finished product are defined. The conclusion is made that it is advisable and perspective to use in wheat bread baking, as it allows to reduce the technological process of baking, improve organoleptic and physicochemical quality indicators of bread and besides to increase biological value of wheat bread. |
Tipsina N.N., Koh D.A., Tumanova A.E.Mashed potatoes from frozen Siberia small-fruited apples
| Tags: small-fruited apples; freezing; mashed potatoes from apples Summaries: The present work describes the results of researches that prove inсrеаsing chemistry tесhnоlogiсаl and microbiological properties оf mashed apples from the frozen Siberia small-fruited ones as compared with traditional product. They make it possible to recommend freezing of lосаl raw material both for increasing shelf-life and for year-round working of Siberia manufacture. |
NUTRITION AND HEALTH
Fetisova Y.F. Consumer of products with new characteristics
Glazkova I.V., Ivashkin Y.A.Optimization of food allowances with use of computer technologies
| Tags: computer technologies; food allowances; optimization; a compounding; a functional product. Summaries: The present paper describes the using of information technologies realized by means of mathematical modeling in the expert system of correction and optimization of multicomponent products receipts and food rations on the food adequacy criteria. The information technology based on the structural-parametrical modeling and optimization of food system. That is based on the rational choice of assortment and receipts of foods with due to regard to level of health, properties of products as well as criteria of food and biological value. |
Dinh Thi Hien.Determination optimal content of bread with rice flour
| Tags: bread; rice flour; pineapple juice; bakery's conditioner; high quality. Summaries: The article presents results of research on creation of bakery products technology with rice flour application. It has been established that to obtain bakery products from a blend of 50 % of high-grade wheat flour and 50 % of best quality rice flour it is necessary to use acidulate in the form of pineapple juice and to use baker's conditioner that includes ascorbic acid, enzymatic agents, soybean flour. |
CONGRATULATION UPON A JUBILEE!
The Voronezh state technological academy – 80 years
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM COMPANIES.
EVENTS AND FACTS
The doctrine of food safety
SIAL-2010