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Rambler's Top100

Food processing Industry №6/2014

Results of the Work of Food and Processing Industry of Russia for January-March 2014

PROCESSING OF PLANT RAW MATERIALS

Prosekov A.Yu., Golubtsova Yu.V., Shevyakova K.A.Influence of Technological Raw Food Treatment on the Effectiveness of Species Identification

 

Tags
food raw materials, identification, technique, DNA, polymerase chain reaction, isolation.

Summaries
The problem of quality is always topical and constant in its essence. Currently the problems of safety and quality of products, as well as improvement of control methods are extremely urgent for the Russian food industry. The progress in adoption of DNA diagnostic methods stimulated development and implementations of highly sensitive evaluation techniques and examination of food, based on PCR. PCR is a refined method imitating natural DNA replication and allowing finding the single specific DNA molecule in the presence of millions of other molecules. In recent years, the principle of specific DNA amplification was actively used in the development of methods for the reliable determination of the species affiliation of vegetable raw materials and multicomponent products. In comparison with the conventional methods of the species detection, the PCR method is notable for its universality, deep state of species differentiation, high repeatability and ability to the quality and quantity analysis. The practical use of the DNA diagnostic methods for the identification of the used raw materials in food products has important theoretical and applied value, as these methods will allow raising the food quality and safety to a new level. Comparative analysis methods of the isolation of nucleic acids was conducted. Based on the obtained data, the most efficient method for isolating plant DNA from research objects was presented. The efficiency of species identification by polymerase chain reaction was determined.

References
1. Izotova A.V. [Modern approaches to improving the food and biological value of curd and curd products]. Materialy konferentsii «Aktual'nye voprosy sovremennoi torgovli» [Proc. conf. "Actual issues of modern trade"]. Khabarovsk, Khabarovsk State Academy of Economics and Law Publ., 2006, p. 27. (In Russ.)
2. Chepurna I.P. Identifikatsiya i fal'sifikatsiya prodovol'stvennykh tovarov [Identification and falsification of food commodities]. Moscow, “Dashkov i Ko”  Publ., 2007. 448 p.
3. Timofeeva V.A. Tovarovedenie prodovol'stvennykh tovarov [Merchandizing food commodities],  6th ed., Moscow, Feniks Publ., 2006. 363 p.
4. Prosekov A.Yu., Babich O.O., Sukhikh S.A. Sovremennye metody issledovaniya syr'ya i biotekhnologicheskoi produktsii [Modern research methods of raw material and biotechnological products], Kemerovo, 2013. 183 p.
5. Zorina V.V. Osnovy polimeraznoi tsepnoi reaktsii [Bases of the polymerase chain reaction]. Moscow, 2012. 78 p.
6. Prosekov A.Yu., Babich O.O. [Genetic Engineering]. Moscow, Dostizheniya nauki i tekhniki APK,  2010. (In Russ.)

Authors:
Prosekov Alexandr Yuryevich, Doctor of Technical Science, Professor,
Golubtsova Yuliya Vladimirovna, Candidate of Technical Science,
Shevyakova Kseniya Alexandrovna, Graduate Student,
Kemerovo Technological Institute of Food Industry,
47, Bulvar Stroiteley, Kemerovo, 650056,



Belyaev A.A., Tipsina N.N., Tumanova A.Ye.Production of Canned Juice from Eastern Siberia Small-Fruited Apples and Cowberry

 

Tags
canned fruit and berry juice, method of production, small-fruited apples, cowberry.

Summaries
The article discusses a new method for producing fruit juice from non-traditional materials - Eastern Siberia small-fruited apples and wild cowberry berries, growing in the region, with increased bioavailability. Ingredients selected experimentally. Juice has about sweet and sour taste, spicy flavor and attractive appearance of waters.
Presented formulation of juice blend, comprising: small-fruited apple juice, cowberry juice, sugar, ascorbic acid, drinking purified water. Given technological scheme of drink production.
Technology of developed drink is simple, and the use of local raw materials unconventional enhances economic efficiency compared to the production of juice concentrate.

References
1. Belyaev A.A. [Actual problems and prospects of innovative agroeconomy]. Trudy III Vseros. nauch.-prakt. konf. «Aktual'nye problemy i perspektivy innovatsionnoi agroekonomiki» [Proc. of the 3rd All-Russia scientific-practical. conf. "Actual problems and prospects of innovative agroeconomy"]. Saratov, Saratov State Agrarian Univ. Publ., 2011. (In Russ.)
2. Tipsina N.N., Varfolomeeva T.F., Selezneva G.K. [Scientific rationale for the use of plant raw materials in order to improve the nutritional value of flour products and raw materials savings]. Krasnoyarsk, Vestnik KrasGAU, 2007, no. 6, pp. 259–266. (In Russ.)
3. Mashanov A.I., Matyushev V.V., Zlobina L.S. Tekhnologicheskoe oborudovanie pererabatyvayushchei promyshlennosti [Technological equipment of processing industry]. Krasnoyarsk, Krasnoyarsk State Agricultural Univ. Publ., 2011. 123 p.
4. Belyaev A.A. [The concept of designing the technological line for manufacture of the fruit and berry juice].Krasnoyarsk, Vestnik KrasGAU, 2012, no. 8, pp. 183–187. (In Russ.)
5. Belyaev A.A. Sposob proizvodstva konservirovannogo soka iz melkoplodnogo yabloka Vostochnoi Sibiri i yagod brusniki [A method of production of canned juice from Eastern Siberia small-fruited apple and cowberry]. Patent RF no. 2513162.

Authors:
Belyaev Andrey Alexandrovich, Graduate Student, Tipsina Nellya Nikolaevna, Doctor of Technical Science, Professor,
Krasnoyarsk State Agrarian University,
90, Mira st., Krasnoyarsk, 660049,
Tumanova Alla Yevgenyevna, Doctor of Technical Science, Professor,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



Tatarchenko I.A., Reshetova R.S.Chemical Composition Change of Tea Leaves in the Production of Green and Black Tea

 

Tags
tea leaf, chemical combinations, green and black tea, the amino acid composition, resinous substances, aromatic properties.

Summaries
Among the substances in the chemical composition of tea leaf especially important are extractives, tannins, catechins, caffeine and amino acids. Resinous substances are carriers of tea flavour and clamps. Quantitative content of amino acid of protein complex of tea is reduced by more than half during the technological processing of tea leaves. When introducing vegetable flavours the total extract content slightly increases, but the content of tannin and catechin fractions decreases. In flavoured tea the content of such important flavour compounds as linalool and its oxides increases.

References
1. Gerasimenko E.O., Tatarchenko I.I., Dubrovskaya I.A., Tatarchenko I.A. [Chromatographic analysis of fatty acids of coffee and tea]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2013, no.1, pp. 35–37. (In Russ.)
2. Tatarchenko I.I., Slavyanskii A.A., Makarova S.A. [Indicators of tea quality]. Sakhar, 2013, no.10, pp. 55–59. (In Russ.)
3. Tarasov V.E., Tatarchenko I.I., Kotova E.V., Kondratenko I.I.  [Determination of extractives and essential oils content in natural ground coffee]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2013, no. 4, pp. 38–40. (In Russ.)
4. Tatarchenko I.I., Slavyanskii A.A., Makarova S.A. [Control of processing raw tea]. Sakhar, 2013, no. 11, pp. 57–61. (In Russ.)

Authors:
Тatarchenko Igor Alexandrovich,
Reshetova Raisa Stepanovna, Doctor of Technical Science, Professor,
Kuban State Technological University,
2, Moskovskaya St., Krasnodar, 350072,



Pavlovskaya N.E., Gagarina I.N., Gorkova I.V., Gavrilova A.Yu., Kostromicheva E.V., Solokhina I.Yu.Development of Technology for Microbiological Synthesis of Apple and Sea Buckthorn Vinegar

 

Tags
adsorbent; bentonite; clay mineral; organoleptic characteristics; apple-buckthorn vinegar.

Summaries
Conducted research on optimization and intensification of the process of producing and purifying apple vinegar sea buckthorn from plant materials using natural adsorbent clay mineral by microbiological synthesis using different composite materials of fruit juices in 70:30 and 50:50. Found that using apple cider vinegar and sea buckthorn juice in equal proportions has higher quality indicators and can be recommended for production.

References
1. Bich G., Best D., Brayerli K. et al., Higgins I. et. al., eds. Biotekhnologiya: printsipy i primenenie  [Biotechnology: principles and applications]. Transl. from Engl. by A.S. Antonova, ed, by A.A. Baeva.  Moscow, Mir Publ., 2008. 479 p.
2. Galkina G.V. [Production of vinegar using highly active bacterial strains]. Moscow, TsNIITEP Pishcheprom, 2005, no 6. 9 p.  (In Russ.)
3. GOST (State Standard) 51437–99. Fruit and vegetable juices. Method for determination of total dry solids mass fraction by mass loss during drying, 1999-12-22. Moscow, Izd-vo standartov, 2000. 3 p. (In Russ.)
4. GOST (State Standard) R 52101–2003. Vinegars from food raw materials. General technical specifications,  2004-07-01. Moscow, All-Russ. Res. Inst. of Food Biotechnol. Publ., 2004. 5 p. (In Russ.)
5. Zolotareva A.M., Chebunina E.I., Chirkina T.F. [Using natural minerals for lightening sea buckthorn juice].  Izvestie vuzov. Pishchevaya tekhnologiya, 2003, no. 2–3, pp. 60–62. (In Russ.)
6. Zolotareva A.M., Chebunina E.I., Alekseeva I.G. [Application of natural adsorbents of Buryatia for lightening of sea buckthorn juice]. Khranenie i pererabotka sel'khozsyr'ya, 2003, no. 3, pp. 35–36. (In Russ.)

Authors:
Pavlovskaya Ninel Efimovna, Doctor of Biological Science, Professor,
Gagarina Irina Nikolaevna, Candidate of Agricultural Science, Docent,
Gorkova Irina Vyacheslavovna, Candidate of Agricultural Science, Docent,
Gavrilova Anna Yuryevna, Candidate of Biological Science,
Kostromicheva Ekaterina Vyacheslavovna, Candidate of Biological Science,
Solokhina Irina Yuryevna,
Orel State Agrarian University,
69, Generala Rodina St., Orel, 302019,



Blinnikova O.M., Eliseeva L.G., Koveshnikova E.Yu.Variegated Actinidia's (Actinidia Kolomikta's) Berries are an Unique Sourse of Biologically Active Substances

 

Tags
ascorbic acid; biologically active substances; vitamins of group B, PP; mineral elements; variegated actinidia's berries (Actinidia kolomikta's berries).

Summaries
The rational using of natural resources and raw materials to ensure the Russian population with quality food is becoming increasingly important in the formation of added nutritional value of food products. The study and application of non-traditional types of plant materials contributes to solve problems of natural resources' rational using as well as to expand the range of functional foods. In this review, using of a promising breeding varieties Actinidia's berries acquires particular relevance. Complex evaluation's results of variegated actinidia's berries, which is a natural concentrate of ascorbic acid, as well as the source of the whole complex of essential nutrients, are presented in the article. The functional importance of vitamins and mineral elements for human life is known, and in recent years, new data about the biological role of many micronutrients are received. According to it, the particular importance is given to vitamin C, as researches сonducted by the Institute of nutrition, showed that 80-90% of the population have the disadvantage of this vitamin. Actinidia kolomikta's berries are an unique natural source of the vitamin, the content of which is 850-1255 mg/100 g. Three promising varieties of Actinidia kolomikta's species denominated in conditions of Central Black Earth Region, in Russian Research Institute of Horticulture of I.V. Michurin in 2010-2011 and 2013. The obtained results allow to identify berries of the variety "Soroka" as the most valuable on the content of ascorbic acid, catechins, thiamine, riboflavin, pyridoxine, niacin and many other biologically active substances. The high nutritional value of variegated actinidia's berries and the necessity of their using in making of functional orientation's products are proved in the article.

References
1. Kozak N.V., Kolbasina E.I.  [New varieties of Actinidia breeded by Moscow Branch of the All-Union Institute of Plant Industry]. Sostoyanie i perspektivy razvitiya netraditsionnykh sadovykh kul'tur. Materialy nauch.-metod. konf. [Condition and prospects of non-traditional garden cultures development. Proc. of the sci.-method. conf.].Voronezh, Kvarta Publ., 2003, pp. 231–235. (In Russ.)
2. Kozak N.V. [Actinidia fruits: food and drug]. Sad. Ogorod. Tsvetnik, 2010, no.12. (In Russ.)
3. Yudina S.B. Tekhnologiya produktov funktsional'nogo pitaniya [Technology of functional nutrition products]. Moscow, DeLi print, 2008. 280 p.
4. Kolbasina E.I.  Aktinidii i limonnik v Rossii (biologiya, introduktsiya, selektsiya) [Actinidia and lemongrass in Russia (biology, introduction, selection)]. Moscow, Russian Agricultural Academy Publ., 2000. 264 p.
5. Kuragodnikova, G.A. Khozyaistvenno-biologicheskie osobennosti sortov aktinidii v TsChR: avtoref. diss. kand. s.-kh. nauk  [Economic-biological features of Actinidia varieties in the Central Black Earth Region: Cand.Diss. (Agr.Sci.)]. Michurinsk-Naukograd, 2009. 135 p.
6. State register of breeding achievements permitted for using. Vol.1. Plant Varieties. Moscow, 2013. 392 p. (In Russ.)
7. Eliseeva L.G., Blinnikova O.M. [Comparative characteristics of consumer properties of selected Actinidia Colomicta varieties]. Tovaroved prodovol'stvennykh tovarov, 2011, no. 7, pp. 20–27. (In Russ.)
8. Eliseeva L.G., Blinnikova O.M. [Differentiation of promising varieties of fruit and berry crops on the content of bioactive compounds]. Pishchevaya promyshlennost', 2013, no. 6, pp. 50–52. (In Russ.)
9. Vitamin C. Available at: http://www.eliform.com/vitamin-c.html (accessed 10.02.2014).
10. Ascorbic acid. Available at: http://www.etolen.com/index.php (accessed 10.02.2014).
11. MR 2.3.1.19150-04. [Rational nutrition: recommended intake levels of food and biologically active substances.] (In Russ.)
12. MR 2.3.1.2432-08.[Rational nutrition: Norms of physiological needs of energy and food substances for different groups of the population of the Russian Federation]. (In Russ.)

Authors:
Blinnikova Olga Mikhaylovna, Candidate of Technical Science, Docent,
Michurinsk State Agrarian University,
101, Internatsionalnaya St., Michurinsk, Tambov Region, 393760, Russia
Eliseeva Lyudmila Gennadyevna, Doctor of Technical Science, Professor,
Plekhanov Russian University of Economics,
36, Stremyanniy Per., Moscow, 117997,
Koveshnikova Ekaterina Yuryevna, Candidate of Agricultural Science,
All-Russian Research Institute of Horticulture named after I.V. Michurin of RAAS,
30, Michurina St., Michurinsk, Tambov Region, 393774, Russia,



INNOVATIVE DEVELOPMENT OF AGRICULTURAL INDUSTRIES

Moschenko O.V., Mashkov D.M.Risk Management of Foreign Economic Activity of Industrial Enterprises in the Globalization Conditions

 

Tags
risk; food industry; foreign currency risk; debtor's risk; regulatory risk; methods of minimization of risks.

Summaries
In modern conditions of globalization, the growing problem of risk management in international business transactions. In terms of Russia's membership in WTO domestic food industry businesses face different kinds of risks. The article describes the main risks associated with foreign economic activity. The authors of the characteristic of both positive and negative impacts of globalization on the economy of enterprises of food industry. Detail of the currency, accounts receivable and regulatory risks, and also developed a system of indicators to assess the impact of exchange risks on the financial position of the enterprises with the purpose of operative decision-making in conditions of fluctuations in foreign currency exchange rates. The authors have developed a complex of measures on managing receivables foreign contractors and strengthening of payment discipline.

References
1. Arkhipov A.I., ed.  Ekonomicheskiy slovar' [Economic Dictionary]. Moscow, TK Velbi, Prospekt Publ., 2005. 624 p.
2. Al'gin A.P. Grani ekonomicheskogo riska [Brinks of economic risk]. Moscow, Znanie Publ., 1991. 63 p.
3. Shakhov V.V. Vvedenie v strakhovanie [Introduction to Insurance]. Moscow, 1996. 216 p.
4. Ter-Grigor'yants A.A. Riski v sel'skom khozyaistve [Risks in agriculture]. Stavropol', North Cuacasis St. Tech. Univ. Publ., 2004. 175 p.
5. Balabanov I.T. Osnovy finansovogo menedzhmenta. Kak upravlyat' kapitalom [Fundamentals of financial management. How to manage capital]. Moscow, Finansy i statistika Publ., 1995.  384 p.
6. Grabovoi P.G. Upravlenie riskami v nedvizhimosti [Risk management in real estate]. Moscow, Prospekt Publ., 2012. 464 p. 
7. Shapkin  A.S. Teoriya riska i modelirovanie riskovykh situatsii [Risk theory and modeling risk situations]. Moscow, “Dashkov i Ko” Publ., 2006. 880 p.
8. Loskutov N.V. Diagnostika i otsenka riskov predpriyatii stekol'noi promyshlennosti. Avtoref. diss. kand. ekon. nauk [Diagnosis and risk assessment of the glass industry enterprises: Cand. Diss. (Econ.Sci.)]. Saratov, Saratov St. Socio-Econ. Univ. Publ., 2005.
9. Chernova G.V., Kudryavtsev A.A. Upravlenie riskami [Risk management]. Moscow, TK Velbi, Prospekt Publ., 2005.
10. RBK №/2006 "Accounting of assets and liabilities denominated in foreign currency", approved by the Order of RF Ministry of Finance, 27.11.2006 № 154n. (In Russ.)
11. Barilenko  V.I., ed. Uchet, analiz i audit vneshneekonomicheskoi deyatel'nosti [Accounting, analysis and audit of foreign economic activity], 2nd ed. Moscow, INFRA-M Publ., 2012. 368 p.
12. Rokotyanskaya V.V.  [Analysis of economic state and development of the food industry in Moscow]. Gumanitarnye i sotsial'no-ekonomicheskie nauki, 2013, no.1, pp. 81–86. (In Russ.)

Authors:
Moschenko Oksana Viktorovna, Candidate of Economical Science, Docent,
Mashkov David Mikhaylovich, Assistant,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



Stepanova L.I. Innovative developments and current trends in fat and dairy industries

RAW MATERIALS AND ADDITIVES

Kuprina E.E., Brosalina A.A., Kirillov A.I., Naumov I.A.Development Prospects of Harvest Capacity and Processing of Commercial Shellfish in Russia

 

Tags
commercial crustaceans, outlook for resource base, nutritional and biological value, waste processing.

Summaries
This article provides an overview of the capacity for harvesting of crustaceans in Russia . The potential for harvesting and processing of crustaceans and their waste was evaluated. Species that are the most significant for fishing and trends in harvesting of crustaceans were described. The data on the potential harvest of various kinds of shellfish in 2014*2020 were provided. The data on the biological and nutritional value of crustaceans were provided. Based on the analysis of data on real and projected volumes of crustacean harvest the author concludes the need for developing technologies for processing waste from crustaceans and their waste.

References
1. Available at: http://npb.fishcom.ru
2. Krasavtsev V.E., Kuprina E.E., Maslova G.V., Albulov A.I.;  Skryabin K.G., Mikhailov S.N.,  Varlamov V.P., eds.  Khitin i khitozan. Cyr'evye istochniki, osnovnye metody pererabotki [Chitin and chitosan. Raw sources, main methods of processing]. Moscow, Centre "Bioengineering" RAS Publ., 2013. 
3. Tyulzner M., Koch M. Tekhnologiya rybopererabotki [Fish processing technology].Transl. from German.St. Petersburg, Professiya Publ., 2011. 402 p.
4. Baidalinova L.S. et al. Biotekhnologiya moreproduktov [Biotechnology of seafood]. Moscow, Mir Publ., 2006. 560 p.
5. Bykova V. M., ed. Antarkticheskii kril': Spravochnik [Antarctic krill: Handbook]. Moscow, All-Russ. Res. Inst. of Fishery and Oceanography Publ., 2001. 207 p.
6. Kuprina E.E., Timofeeva K.G., Maslova G.V., Zaitseva V.M. Cposob konservirovaniya pantsir'soderzhashchego syr'ya [Method of preserving armor-containing raw]. Patent RF no.2429727.

Authors:
Kuprina Elena Eduardovna, Doctor of Technical Science,
Brosalina Anastasiya Alexandrovna,
Kirillov Alexandr Igorevich, Master
St. Petersburg State University of Information Technologies, Mechanics and Optics, Institute of Refrigeration and Biotechnology,
49, Kronverkskiy Prospekt, St. Petersburg, 197107,
Naumov Igor Alexandrovich,
JSC GiprybFlot,
8, bldg. V, Instrumentalnaya St., St. Petersburg, 197022,



ENGINEERING AND TECHNOLOGY

Novitskaya I.B., Eveleva V.V.Improving of Domestic Technology of Lactic Acid - Food Additive E270

 

Tags
lactic acid; food additive; improvement of domestic technology; technological scheme.

Summaries
Developed advanced hardware-technological scheme of food lactic acid production. On basic technological operations provides for the application of modern efficient equipment usually manufactured commercially. biosynthesis of lactic acid is carried out in large fermenters. For optimal fermentation of sugar-containing nutrient solution with lactic acid bacteria machines, have shirt for filing a thermostatic water mixing medium into a turbine agitator. Separating the precipitate from the treated fermented lactated solution is carried out by filtering centrifuges pendulum type FMD or periodic action continuous by centrifuges type OGSh. For filtering the gypsum-containing reaction mixture and massecuite, received after crystallization of calcium lactate, use chamber filter press type KMP, which significantly improves the quality of intermediates (lactic acid solution and crystalline calcium lactate). Double-hulled with the bonding vapor vacuum evaporation plant with short tube circulation evaporator provides a concentrated lactic acid solution can significantly reduce energy costs.
On the basis of the corrected system processes developed "Technological Instructions for the Production of Food Lactic Acid" TI 139-00334557-2013, provides high-quality competitive products. Manual is intended for use when creating a pilot production.

References
2. Novitskaya I.B., Eveleva V.V. [Ways to improve the quality of food lactic acid and integrity level of the technological system of its production]. Khranenie i pererabotka sel'khozsyr'ya, 2007,  no. 6, pp. 73–76. (In Russ.)
4. Novitskaya I. B. et al. [Priority development directions of domestic technology of food lactic acid]. Khranenie i pererabotka sel'khozsyr'ya. 2011, no. 9, pp.11–13. (In Russ.)
5. Eveleva V.V., Bochkova A.P., Cherpalova T.M. [Features of biosynthesis of lactic acid Lactobacillus delbrueckii on granulated sugar]. Perspektivnye tekhnologii pishchevykh dobavok: Sb. nauch. trudov GU VNIIPAKK [Perspective technologies of food supplements: Coll. of sci. papers of All-Russ. Res. Inst. of Food Flavorings, Acids, and Dyes]. St. Petersburg, 2001, pp. 73–82. (In Russ.)
6. Bochkova A.P., Eveleva V.V. Shtamm molochnokislykh bakterii Lactobacillus delbrueckii VKPM  B-8744 – produtsent molochnoi kisloty. [Strain of lactic acid bacteria Lactobacillus delbrueckii PMBC B-8744  – producer of lactic acid]. Patent RF 2283345, 2006. IPC C12N 1/20.
7. Eveleva V.V., Nikulina I.D. [Perfection of production technology of food lactic acid].  Perspektivnye tekhnologii pishchevykh dobavok. Sb. nauch. trudov GU VNIIPAKK [Perspective technologies of food supplements: Coll. of sci. papers of All-Russ. Res. Inst. of Food Flavorings, Acids, and Dyes]. St. Petersburg, 2001, pp. 82–87. (In Russ.)

Authors:
Novitskaya Irina Borisovna, Candidate of Technical Science,
Eveleva Vera Vasilyevna, Candidate of Technical Science, Docent,
All-Russian Research Institute of Flavorings, Acids, and Dyes,
55, Liteyniy Prospekt, St. Petersburg, 191014,



Kuropatkina O.V., Andreeva A.A., Kirdyashkin V.V.Development of Production Technology of Wheat Flakes Ready to Consume with IR Radiation Usage

 

Tags
infrared radiation; wheat; functional properties; flakes, ready to eat.

Summaries
In modern society problem of health nutrition is actual. Due to the increasing pace of life the issue of creating new productswith enhanced biological and physiological value and little time-cooking is critical. Ready to eat, flakes of whole wheat grains seems to be such product - able to form the basis of a nutritious diet with low time demand.
Benefit of wheat is well known due to presence of important nutrition elements in it such as amino acids, proteins, vegetable fats, essential minerals, and vitamins B.
In the production process of ready-to-eat flakes of important role plays heat treatment of raw grain. It significantly reduces the cooking time, to increases nutritional value and the availability of biologically active substances which contain in cereals.
In food concentrates industry is becomes more common to use infrared radiation in processing of grains raw materials. The advantage of this treatment is that infrared rays to heat grains over the whole volume in a short time, this leads to the significant and controllable modification of its physic, chemical, biochemical properties and helps preserv the vitamins and biologically active substances.
We performed researches of the hydro-thermal treatment of wheat, developed a technology of diet ready to consume wheat flakes production. This method based on using IR-heating and consists of two steps of treatment. This technology enables to get product with perfect sensory characteristic. These flakes have functional and diet properties, and ready to consume without any additional treatment.

References
1. Ginzburg A.S. Sushka pishchevykh produktov [Drying of food products]. Moscow, Pishchepromizdat, 1960. 683 p.
2. Gulyaev V.N. et al. Tekhnologiya krupyanykh kontsentratov [Technology of groats concentrates]. Moscow, Agropromizdat, 1989, 200 p.

Authors:
Kuropatkina Olga Viktorovna, Graduate Student,
Andreeva Alesya Adolfovna, Candidate of Technical Science,
Kirdyashkin Vladimir Vasilyevich, Candidate of Technical Science,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



NUTRITION AND HEALTH

Shatnyuk L.N., Mikheeva G.A., Nekrasova T.E., Kodentsova V.M.Vitamin and Mineral Premixes Technologies of Healthy Foods

 

Tags
enrichment; vitamins; minerals; food technology; healthy food.

Summaries
The article provides the modern legislation that regulates the healthy nutrition of the Russian population. Medical and Biological substantiation of food fortification with essential micronutrients is submitted. The basic functions of vitamins and minerals in the human body are given, shown the negative consequences that may result from their lack. Separately presented vitamins with antioxidant properties, their biological and technological role is shown. It is shown that the most effective way of food fortification is the use of multivitamin and vitamin and mineral premixes. Examples of national and foreign premixes on the market are given. A new scientific concept of "D3 +12 vitamins" formulated by outstanding vitaminologist prof. Spirichev V.B. is shown. This concept consists in the necessity the simultaneous elimination of the population polyhypovitaminosis states.

References
1. Kodentsova V.M., Vrzhesinskaya O.A., Spirichev V.B.  [Changing vitamins provision of adult population of the Russian Federation during 1987-2009]. Voprosy pitaniya, 2010, vol.79, no. 3, pp. 68–72. (In Russ.)
2. Tutel'yan V.A. [On norms of physiological needs for energy and food substances for different groups of the population of the Russian Federation]. Voprosy pitaniya,2009, vol.78, no.1, pp. 4–15. (In Russ.)
3. Spirichev V.B., Shatnyuk L.N. [The scientific concept «D3 +12 vitamins" – an effective way to enrich food products].  Pishchevye ingredienty. Syr'e i dobavki, 2013, no. 1, pp. 2–6.  (In Russ.)
4. Spirichev V.B., Gromova O.A. [Vitamin D and its synergists]. Zemskii vrach, 2012, no. 2, pp. 33–38. (In Russ.)
6. Yudina  A.V. et al. [Ingredients of company "Valetek" – 20 years of success. Scientific substantiation and practical use]. Pishchevye ingredienty. Syr'e i dobavki, 2013, no. 2, pp. 21–23. (In Russ.)
Authors:
Shatnyuk Lyudmila Nikolaevna, Doctor of Technical Science,
Mikheeva Galina Alexandrovna, Candidate of Technical Science,
CJSC "Valetek Prodimpaks",
18A, Gagarina St., Dedovsk, Istra Area, Moscow Region, 143530,
Nekrasova Tatyana Eduardovna,
DSM Nutritional Products Turope Ltd,
16, bldg. 1, Dokukina St., Moscow, 129226,
Kodentsova Vera Mitrofanovna, Doctor of Biological Science, Professor,
Research Institute of Nutrition RAMS,
2/14, Ustyinskiy Proezd, Moscow, 109240,



EXCURSION INTO HISTORY

Vorobiova O. Best blockade gift - food

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EVENTS AND FACTS


Made in Poland: economic cooperation between Poland and Russia is gaining momentum

The winner of the "Clockwork orange-2014" will be trained in the largest branding Agency of Russia

"Silver age of Russian wrapper"

The leader of glass industry of Russia and other CIS countries.