Food processing Industry №11/2009
Resume of work of enterprises of food and processing industry of Russia in January-august 2009
Qualitative raw means safe product
Sidorenko U.I., Andreev G.I. Merchandising problems in the field of innovative food products turnover development and organization
| Tags: Commodity research; innovative food products; consumer's preferences, goods delivery chains Summaries: The analysis of the commodity flow development on the food market is given in the article. It is shown that with present-day conditions a special Institute on the research of the consumers' preferences and innovative food products designing is required. The Institute of merchandising must assume a role of such operator in the chain of the goods delivery on the food market. |
Shoumovetsky G.A., Moyseyak M.B.Granulometric composition of inoculating materials and crystals of product fillmass sugar
| Tags: sugar; aillmass; vacuum-apparatus; SAW; boiling; granulometric composition, tenacity. Summaries: This article is devoted to assessing the quality of sugar in his granulometric composition. Studied the granulometric composition of sugars first, second and third crystallization. We describe a method of granulometric analysis on the device GIU-1 software to evaluate the size distribution of samples. |
Krivovoz A.G., Sidorenko U.L.Chromaticity is an index of product’s quality
| Tags: chromaticity; colour; colour substances; syrup; constant dissociation; indicated characteristics. Summaries: The influence of pH on the major groups of colorants and sugar-containing liquors of the different nature colourity was researched in this article. The dependence of colour intensity from pH has been explained by the degree of colorant molecules dissociation. The necessity of products colourity and colorants dissociation constants comparison under the constant pH has been shown. |
Toumanova A.E., Taver E.I.Expertise of confectionary within the framework of program «Russian quality»
| Tags: Confectionary ; goods quality; program "Russian Quality" Summaries: The main positions of an expert method of quantitative assessment of quality of confectionary, used in realization of "Russian quality" were presented in this article. The main target of the program is to give the enterprises a possibility of having a conclusive and authoritative confirmation of quality of their products on voluntary lines and also it's exposure of production of high quality presented on Russian market. |
Salovarova V.P., Andruchova V.Ya.International cooperation and innovation development in professional training of specialists in the field of food consulting and food quality assurance
| Tags: Genetically modified sources of food (GMS); foodstuff; safety of food production. Summaries: The relevance of quality assurance and safety of food raw materials and products, nutrition and health in today's environment demands new approaches in training of highly skilled professionals, responsible for the soundness of consumer food products, the effectiveness and objectivity of food quality monitoring. The training of such professionals implies expansion and development of the knowledge of physico-chemical foundations of life and achievements of biochemistry, molecular biology, genetic engineering, enzymology engineering, maintenance of high standards in fundamental research and practical development in food technologies. |
Commodity research – 2009
Legislative technical regulation today
Kargieva E.B., Bobrova E.A. Field of standards and schemes of managing of food products security: is it easy to make a right choise?
| Tags: Safety of food production; standards; management schemes; technical regulations reform. Summaries: The article contains a survey of food safety management issues, main motives of organizations involved in food chain to deal with that issue. Disadvantages and advantages of Russian and foreign food management systems are reviewed in the article. Data of major standards and schemes presented nowadays in the world are given in the article. The article also contains requirements and advantages of standards and schemes, comparison characteristics. |
Ice cream fortifies by vegetable additions is for health-given
Gryshchenko F.V.Processes in the food industry: state and contemporary trends of development of international normative base
| Tags: Safety of food production; standards, management scheme, technical regulations reform. Summaries: Systemically analyzed contemporary state of International Normative Base in the region technological processes in the food industry, are shown the trends of its development, are formulated conclusions and the prospect for further studies in this direction in the countries of the Cooperation of the Independent States (CIS). |
Economics and management
Maurnikova L.A., Novoselov S.V.Role of scientifically-innovative activity in training of experts
| Tags: Food safety; food market, food consuming level. Summaries: The food-processing industry has a great meaning for economy both regions and Russia as a whole. Thereupon development of scientifically-innovative activity in high schools for the purpose of preparation of highly-skilled personnel is necessary. The system of a professional training for innovative sphere, including the food-processing industry is offered in this investigation. |
Popova A.V., Ivanchenko S.V., Sourkov I.V.Control of dangerous factors in food processing industry
| Tags: Undertaking of management; criterions of classification; the program of necessary compulsory preliminary undertakings (оРRР); plan НАССР. Summaries: Method for classification of control measures was developed. Control measures criteria were selected and theoretically substantiated. |
Matison V.A., Kitaikin K.V. Valuation of quality of restaurant service
| Tags: Catering; restaurant; service quality; monitoring; controlling; client; waiter. Summaries: Questionnaire design of clients of restaurant was organized to value the quality of waiter's work. This method allow to organize permanent monitoring and controlling of personal on the enterprises of catering. |
Engineering and technology
Bolshakov O.V., Gitinamagomedov M.M., Dibirasoulaev M.A., Kuregyan O.D.Technology of cooling and storage of hot smoking fish with use of antimicrobial food covering
| Tags: fish; hot smoking; cooling; antimicrobial covering. Summaries: Researches of influence of new compositions of food coverings on the base of monoglycerin and lactoserum with including of food organic acids and nisin on the preservation of quality, shortening of mass loss and increasing of hot smoking fish shelf life during its storage in cooled form were carried out. |
Eliseeva S.A.Perfection of technology of centralized production of soups
| Tags: technology; filling soups; centralized producing; cooling; freezing. Summaries: In modern conditions of the progress society, rational nutrition is the base of the health and a protective factor of the organism, increasing resistance to disease and it also supports the working ability individual. The presence up to date equipment, so as steam convections, cooling and quick-freezing machinery, allows to organize production cooled and quick-frozen season soups, that supply many nutritious elements, according to principles of the rational nutrition. |
Kim I.N., Shtan’ko T.I.Technology of production of salmon caviar with the use of suckling whey
| Tags: Food safety; food market; food consuming level. Summaries: Technology of salting of caviar of salmon breeds of fishes is developed with the use of suckling whey, which provides the noticeable improvement of taste and smell of caviar, masks its salinity, promotes firmness at storage, here the shell of grains of caviar is made more compact in this connection practically there is not lopanca. In addition, using of suckling whey for salting of caviar enriches its valuable nutritives, increases maintenance in it of suckling fat, whey albumens, casein, row irreplaceable. |
Raw materials and additives
Koutina O.I., Sharova T.N.Biological value of culinary products on the base of oceanic fishes
| Tags: Ocean fish; cooking products, biological value of receipts. Summaries: Methods of numeral valuation of biological value of multicomponent combined products from oceanic fishes taking into account aminoacid, fat and acid, mineral and vitamin content for their optimization were developed. |
Erdakova V.P., Vekovtsev A.A., Bilin P.G., Pekhtereva N.F.Development of antioxidant complexes «Cifrol-5» and «Cifrol-derma»
| Tags: Cosmecevtic; nurticevtic; antioxidant; antioxidant protection; free radicals. Summaries: The characteristics of developed antioxidant complexes "Cifrol-derma" and "Cifrol-5" were cited in this article. It was showed that these complexes are the source of exogenous antioxidants and can be used in constructing of biologically active second helpings and cosmetic which have a pronounced antioxidant activity. |
Pruidze E.G., Silagadze M.A., Khetsruaini G.S.Bakery of functional usage
| Tags: Spice-cake; brewing; earth apple; puree; alant starch; functional food. Summaries: The following article deals with the researches of possibility of using smashed potatoes with topinambour (helianthus tuberoses L.) bulbs for making new assortment of bakery with first quality wheat flour. It was proved that by adding smashed potatoes of topinambour bulbs improves shared size and the fixation of form, and the density of product is reduced. The quality of bakery by adding 30 % smashed potatoes worsens, the research proved that the permissible dosage of topinambour smashed potatoes is 15-20 % of flour weight. |
Fats ААК for the food-processing industry
Timofeeva V.N., Samankova N.V.Processing products of varirty rowan and aronia
| Tags: Aminoacid contend of enzyme; essential amino acids; sugarberry; black chokeberry; juice comprising production. Summaries: The comparative analysis of amino acids compound of rowan, aronia, their juice and bagasse protein was carried out. It was established, that the contents of bagasse protein at the all varieties is twofold, than in fruits. At the first time it qualitative and quantitative amino acids compound of aronia fruit varieties Venisa and Nadzeya and also rowan fruit varieties Nevezhinskaya and Kontsentra protein was investigated. It was investigated that aronia fruit of Venisa contain 20 amino acids in the qualitative compound, and a rowan fruit Nevezhinskaya - only 13. |
Nutrition and health
Kiselev V.M., Pershina E.G. Evolution of methodology of functional food projection
News from companies
Acquaintance with a company
Open of baranka line at the «Voljsky pekar» plant
News from R&D institutes and higher educational institutions
News from professional industrial branch unions
Events and facts
To develop fish branch
World Food Moscow 2009: the first resume
Agricultural and food forum
Modern refrigerating machines at the exhibition «Refrigerating equipment»
50 years of success for blessing of Russia!
Nutrasport – 2009
Choice of professionals is recognition of consumers!
RUSNANOTECH – 2009
Important targets of flour-grinding branch
Conference about European cheeses
Fundamental questions were determined
«Beverage industry/Russian Wine Fair 2009».