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Rambler's Top100

Food processing Industry №9/2010

Results of work of the enterprises food and process industry of Russia for January – June, 2010

Branch hardware

Urakov О.А.Development of technics of food manufactures: development diagrams of forms of the organization of industrial systems

  Tags: food manufactures; industrial systems; technics; diagrams of development of the organization forms.
Summaries: The estimation of efficiency of manufacturing systems in dependence of their organization form is fulfilled. The analysis of presented diagrams shows that agricultural manufacture integration can stimulate new investments into the programs which increase productivity and renovate means of production, basing on resources-economy technologies and serial output of domestic progressive tools for wasteless processing of agricultural stuff.



Prishchepov M. A., Rasolko L.A., Stasilevich N.M., Smozhevskaja L.P., Pashkova E.S. Assortment potential of the processing enterprise

  Tags: local fruit-and-vegetable raw materials; not sterilized products; assortment; a compounding; techno-
Summaries: The analysis of assortment of production of the base enterprise of the Minsk region on processing of fruit and vegetable raw materials on a foodstuff is carried out. Strategy of development of the base enterprise is shown. The assortment of new not sterilized production on the basis of fruit and vegetable raw materials is offered. Compounding, the technological scheme and the technological instruction of manufacture of new kinds of not sterilized fruit and vegetable production with working life of 40 days at storage at temperature from 0 to 5°С are developed.



Frolov M. S. Company SORMAC – the leader in manufacture of the equipment for processing of vegetables

Okladnikov V.M. Devices for automation of technological processes in the food-processing industry

Demidova T.I., Shevernitskaya O.N.Priorities in development of production technologies for pectin products

  Tags: technologies of products containing pectin; enterosorption and nutritional supplementation; clinical
Summaries: The basic directions of technologies development and application of developed pectin containing products in the food-processing industry and medicine are considered in the presented work. The methodology of design of pectin containing products with the set properties according to medical and biologic and medico-technical requirements is presented.



Trunov V.A.Laser marking devices

  Tags: laser marks; a laser beam; a printing head; optical distance.
Summaries: Laser marking devices can be applied there where for whatever reasons there are restrictions on use of ink. There are no moving parts in their design, expendable materials aren't required, high quality of the press, firmness of marks is provided. Laser marking high-speed (to 1000 signs in a second), demand the minimum service and have longer service life and reliability, than ink injecting markers.



Lunin M.V., Bobrov A.V.Integrated system of monitoring of optically transparent materials

  Tags: rheology; optics; control; measurement; a compounding; a metering device; glycerin; viscosity; barbotage.
Summaries: Rheological parameters of initial products are connected with concentration of the substance dissolved in them.
For the reason of provision to precision of performance the recipe of product realize control of viscosity for determinations concentrations of dissolved materials and adjusting the executive devices of balancing.
In the article the principles of realization and algorithm of operating the integrated systems of control rheological parameters of optical transparent materials in Supervisory Control And Data Acquisition systems are described.



Kozlov D.A. Conveyors of back and forth motion FastBack break all records

McKvin The cleanest fruit

Adamjan E.T., Muradov M.S., Muradov S.M.Developed pattern of sterilization of the canned food product «Sprat in tomato sauce»

  Tags: canned food; short-term sterilization; a solution of chloride of calcium; heat storage.
Summaries: The authors studied the warning-up of the canned food product in metallic containers in solution of chloride of calcium. Basing on the experimental data, a new optimal pattern has been developed of sterilization of the canned fishy food "Sprat in tomato sauce" in metallic jars in solution of chloride of calcium. This pattern enables reducing the time of thermal treatment of the product by 15 minutes as compared to the regimes. Introduction of the new optimal pattern will allow getting a considerable economic effect.



Mandryka M. Optical sorting cars BEST n.v. in sorting of the fresh and frozen berries

Tukachev V.E., Kalachev M.V., Zueva Yu.V.Manufacture of pasta at small enterprises

  Tags: small enterprises; mini-lines; pasta; the process equipment.
Summaries: Small lines of manufacture of short and long pasta are described in the article.



Zaitsev V. Dozatory’s hares ISHIDA – the most exact and the fast

Mandryka M. We mark important event – 100 years of company ORSCHEL

Spitsyn A. Service for effective manufacture

Nanotechnologies in the food-processing industry

Popov К.I., Kotova N.N., Ostashenkova N.V., Krasnojarova O.V., Shapagin A.V., Matveev V.V., Chalyh A.E.Methodical aspects of the analysis of nanoparticles of silver in milk by method of transmission electronic microscopy

  Tags: transmission electronic microscopy; engineered nanoparticles; safety of food products; nanodispersion.
Summaries: Security of the food products which are made with use of nanomaterials and nanotechnologies, dictates necessity of development of methods for the control of containing there nanoparticles which are potentially hazardous to human health.
The article presents the methodical receptions of preparation of the sample of food product for development of methods to detection and quantitative determination of nanoparticles of heavy elements in the food matrix on a model of nanosilver in the milk.
The method of identification and detection the content of silver nanoparticles in milk by transmission electron microscopy has been developed and tested for the first time. The relative error of quantitative determination of nanoparticles in the artificial dispersion of milk was 24 % of the theoretical value.



Kljuchnikov A.I., Vostrikov S.V.Highly effective membrane technics for nanofiltration of food liquids

  Tags: nanofiltration; the membrane module; ceramic membra-nes; food liquids; a vortical stream.
Summaries: Highly effective membrane technics for nanofiltration of food liquids
Despite the majority of the methods used for struggle against concentration polarization, the most simple and easily realized in practice method is change of hydrodynamic parameters of a divided stream. Sizes of working pressure, speed of a stream over a membrane, viscosity and a mode of movement of a liquid in pressure head channels of membrane device act as such parameters.
Influence on an interface by change of the above-stated parameters of a stream, allows developing corresponding techniques for their realization in practice.



Kravchenko A.V., Zarjankova N.V. Nanotechno-logy – The new reality

The enterprise of XXI-st century

Corporation «UNION» – synergetic effect of a science and manufacture

Higherman K. Complex systems of the equipment for the food-processing industry

Economy and management

Nagoev A.B.Theoretical problems of regional development: a depression or a long crisis?

  Tags: regional economy; depression; crisis; region; a policy.
Summaries: Concepts of regional economy, region as economic subsystem are given. Classification of regions by sources of the basic specialization of manufacture is resulted. Characteristics of depressive regions and their classification are defined.



Quality and safety

Yeganian A.G.Complex system of safety and quality management in manufacture of alcoholic production

  Tags: alcoholic production; safety and quality; manufacture; a complex management system.
Summaries: The structurally functional model of complex system of safety and quality management of the alcoholic production reflecting structural components and interrelations between mainframes, elements, processes and system subprocesses is considered.



Linovskaya N.V., Ryseva L.I.Forming the quality factors of confectionery glazes

  Tags: confectionery glaze; quality; substitute of cocoa butter; cocoa powder; lecithin; rheological properties.
Summaries: Experimental data is given, which is characterizing properties of fats - substitutes of cocoa butter of nonlauric and lauric types, cocoa powders and lecithins. Practicability of the use of high-quality raw materials in production of the confectionery glazes is motivated. Influence of determination particle size composition and distribution of the confectionery glazes on their rheological properties is investigated. It is established that using of the different types reducing equipment for production of the confectionery glazes enables to adjust determination particle size composition and distribution and rheological properties glazes.



Raw materials and additives

Products «without food additives» – result of creation of innovative components of series Novation

Radygina A.F., Petrov M.Z., Sandra Airibas Torras. Application of transglutaminase «REVADA TG» in meat – and fish – processing

Maxsimov I.V., Kurchaeva Y.Y., Manzhesov V.I., Gribova O.A.The whipped sour milk deserts with plant components

  Tags: food fiber, whipped sourmilk deserts, mung beans, ashberry.
Summaries: In the article we considered the possibility of production of whipped sour milk deserts on the basis of secondary milk and plant raw materials specifically the dispersion of mung beans, soluble food fiber and concentrate of red ashberry. It has been shown the long-term use of food fiber obtained on the basis of wheat dextrin and concentrate made from red ashberry, which promotes the structuring of sour milk deserts. The results of microbiological study of the whipped desert showed its safety and possibility to use it in nutrition.



Samoylov A.V., Kochetkova A.A., Severinenko S.M., Konoplenko Y.I., Romanov A.A.Optimization of calculation of blends of vegetable fats and oils with the use of criteria of their physiological functionality

  Tags: physiologically functional; vegetable oils; fats; a mix; mathematical modeling; the program.
Summaries: Software for calculating balanced compositions of fats and oils' blends has been worked out. The program is based on the use of two coefficients that describe physiological functionality of a fat blend. The article provides mathematic model and work algorithm. The software has been used to create fat bases of functional spreads on the basis of palm, soybean and rapeseed oils.



Nutrition and health

Novosyolov Y.B. New settlers to help patients with protein-losing enteropathy

Bogatyryov A.N.Enrichment of products by vitamins – a XXI-st century vital topic

  Tags: vitamins; the enriched foodstuff; free radicals; antioxidants; nation health.
Summaries: Article is devoted to value and a role of vitamins in the organization of a balanced diet of the population. Properties of the basic vitamins in the light of last discoveries are considered.



Semyonkina N.G., Tsyganova T.B., Krylov E.I.New functional bakery products with hepatoprotective properties

  Tags: bread making; silybum marianum; silymarin; functional products.
Summaries: Researches on a vital topic devoted to use of oilcake and oil of a thistle spotty in manufacture of bakery products are conducted in article. Compounding of new kinds of bakery products enriched with functional components - silimarin, linoleic acid, vitamine E and calcium - have been developed.



Kontareva V.Y., Kruchkova V.V.Functional properties of sourmilk biobeverage «Immulakt»

  Tags: intestines micro flora; a dysbacteriosis; an antibody "Lakto-globulin"; lactulose; the immune status of an
Summaries: The composition of intestine micro flora is being subjected to different changes in result of disbacteriosis which is manifestated in deficiency of resistant micro flora and increase of conditioned pathogenic micro flora. A new technology of sourmilk biobeverage with applying of immunoglobulin "Lactoglobulin" and lactulose was developed by the authors and their functional properties were studied. The influence of such biobeverages on intestine micro flora of mice with disbacteriosis as a result of applying antibiotics were studied experimentally. It is found out that use of such biobeverages during 14 days resulted in normalization of intestine micro flora and maintance of body immune status.



News from R&D institutes and higher educational institutions

News from professional industrial branch unions

News of the companies

Events and the facts

Exhibition of exporters of the foodstuffs: what is it?

Agrarian business forum «Russia – Mexico»

Company «EFКО» has acted as an official orchestra of conference in Uglich

New information technology

Exhibition SIAL 2010: be well informed about world innovations!

Factory on manufacture new adsorbent.