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Rambler's Top100

Food processing Industry №7/2014

Outcome of the Food and Processing Industry in Russia in January-April 2014

IN FOCUS - PRODUCTS QUALITY

Strelyukhina A.N., Machikhin S.A., Vasilyev A.M.System Quality Assurance and Food Safety on the Example of Baking Products

  Key words
grain, products quality, flour mill, a systematic approach, technological processes, elevator.

Abstract
The article describes a systematic approach to solving the problem of quality on the example of the baking products. System quality formation of grain production to sales of finished products is divided into five stages: grain production, handling and storage of grain at the elevator, processing grain into flour mills, bread making and implementation. Each stage includes a number of processes, the quality of which determines the quality of the finished product, since the finished product of the preceding step is the raw material for later. Only in the case of conformity assessment quality at all stages can be guaranteed the highest quality and safety of the final product.
The authors draw attention to the poor quality of cultivated grain, its debris, in particular, with weeds. The problem of obtaining high quality of seeds is closely linked with the need to thoroughly clean grain from any kind of impurity, which is only possible by using high performance and economical winnowing equipment.
Described in this article a systematic approach to quality assurance and can be used in enterprises of other industries producing food.

References
1. Security of Russia. Legal, socio-economic and scientific-technical aspects. Food safety. Section 2. Moscow, MGF "Znanie" Publ., 2001. 89 p. (In Russ.)
2. Machikhina L.I., Alekseev L.V., L'vova L.S. Nauchnye osnovy prodovol'stvennoi bezopasnosti zerna (khranenie i pererabotka) [Scientific bases of food security of grain (storage and processing)]. Moscow, DeLi print, 2007. 382 p.
3. Zlochevskii A.L. [The possibilities of expanded reproduction of grain in the Russian Federation]. Sbornik mater.vtorogo Vseross. ekonom. foruma "Strukturnaya politika i ekonomicheskoe razvitie otraslei pishchevoi i pererabatyvayushchei promyshlennosti" 12-13 dekabrya 2007 g. [Coll. mater. of the 2nd All-Russ. economic forum "Structural policy and economic development of the food and processing industry sectors", December 12-13, 2007]. Moscow, Pishchepromizdat, 2007, pp. 74-78. (In Russ.)
4. Machikhin S.A., Strelyukhina A.N. [The concept and methodology of the system ensuring the quality and safety of technological systems of food productions]. Khranenie i pererabotka sel'khozsyr'ya, 2006, no. 7, pp. 70-73. (In Russ.)
Authors
Strelyukhina Alla Nikolaevna, Doctor of Technical Science,
Machikhin Sergey Alexandrovich, Doctor of Technical Science,
Vasilyev Alexandr Mikhaylovich, Candidate of Technical Science
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



Smirnova N.A., Bessonova O.V.GOST R ISO 22000 in the Technology of Fermented Dairy Products: Quality and Safety Management

  Key words
safety, quality, critical control point, dangerous factor, System HACCP, cottage cheese bioproduct, fermented creamy bioproof-reader.

Abstract
As a result of scientific research have been implemented the principles of the HACCP system, an inventory accounted for biological and chemical potential hazards and critical control points identified in the technology cottage cheese bioproduct that control the quality and safety at all stages of production.

References
1. Kantere V.M., Matison V.A., Khangazheeva M.A., Sazonov Yu.S. Sistema bezopasnosti produktov pitaniya na osnove printsipov NASSR [Food safety system based on HACCP principles]. Moscow, Russian Academy of Agricultural Sciences Publ., 2004. 462 p.
2. Pas'ko O.V., Smirnova N.A. [Development of curd bioproduct technology]. Pishchevaya promyshlennost', 2012, no. 1, pp. 42-43. (In Russ.)
3. Smirnova N.A. Issledovanie i razrabotka tekhnologii tvorozhnogo bioprodukta: avtoref. dis. kand. tekhn. nauk [Research and development of curd bioproduct technology: Cand. Diss. (Tech. Sci.)]. Kemerovo, 2012.
4. Prosekov A.Yu., Borisova G.V., Bessonova O.V. [Features of removing histidine from casein]. Molochnaya promyshlennost', 2012, no. 4, pp. 76-77. (In Russ.)
5. Bessonova O.V. Issledovanie i razrabotka tekhnologii nizkolaktoznogo tvorozhnogo produkta dlya detei shkol'nogo vozrasta: avtoref. dis. kand. tekhn. nauk [Research and technology development of curd low-lactose product for school age children]. Kemerovo, 2009. 19 p.
Authors
Smirnova Nataliya Anatolyevna, Candidate of Technical Science,
Bessonova Olga Vitalyevna, Candidate of Technical Science
Omsk State Agrarian University named after P.A. Stolypin,
92, Oktyabrskaya St., Omsk, 644122, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Semyonova E.A., Mastikhina A.L., Sidorenko Y.I., Guryeva K.B.Instrumental Sensory Quality Evaluation Methods of Canned Fish

  Key words
aroma, objective method, quality factor, canned fish, sensory assessment, test sample, e-tongue.

Abstract
The article is devoted to promising area of merchandising and food industry - the use of electronic intelligence systems to objectively assess the sensory properties of food. The relevance of this article confirmed that the current requirements for rapid and objective assessment of the quality of products suggest the development of multisensor systems in the most simple of all types of analysis - sensory.
Methods for sensory evaluation of consumer characteristics of food products. In line with the scale of the scoring evaluated the organoleptic characteristics samples of canned fish with different qualitative characteristics. A comparison of quality assessment samples canned fish tasting method and apparatus "VOCmeter". It is shown that the system used an "electronic nose" can be used to estimate the freshness of canned fish.

References
1. Kuchmenko T.A. Innovatsionnye resheniya v analiticheskom kontrole [Innovative solutions in analytical control]. Voronezh, Voronezh State Technol. Acad., CenTekh, 2009. 252 p.
2. Pokrovskii A.V., Smirnov E.A., Kolobrodov S.V., Skurikhin I.M. Kratkii obzor sovremennykh mezhdunarodnykh metodov organolepticheskogo analiza [Brief review of modern international methods of organoleptic analysis]. Transl. from English. Moscow, Moscow State Univ.of Food Prod. Publ., 1999.
3. Chernukha I.M., Kuznetsova T.G., Selivanova E.B. [Sensor systems "electronic nose" for the quality control of meat]. Tekhnologiya myasa, 2009, no. 1-2, pp. 159-165. (In Russ.)
4. Mastikhina A.L. et al. [Studying possibility of application of multisensory system "VOCmeter" for analysis of buckwheat groats freshness]. Biotekhnosfera, 2013, no. 3, pp. 35-37. (In Russ.)
5. Gur'eva K.B. et al. [Comparative evaluation of groats quality by organoleptic and multisensor methods]. Tovaroved prodovol'stvennykh tovarov, 2013, no. 10, pp. 45-53. (In Russ.)
Authors
Semyonova Elena Alexandrovna, Graduate Student,
Mastikhina Anastasiya Leonidovna, Graduate Student,
Sidorenko Yuriy Ilich, Doctor of Technical Science, Professor,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,
Guryeva Kseniya Borisovna, Candidate of Technical Science,
Research Institute of Rosrezerv Storage,
40, bldg. 1, Volochaevskaya St., Moscow, 111033,



Tabakaeva O.V., Lysenko T.E., Tabakaev A.V.Influence of Structural Modification of Soy Proteins on Quality and Meat Products Assimilability

  Key words
lmeat products, ow-molecular soy peptides, comprehensibility, functional and technological properties.

Abstract
Consider the influence of structural modification (acid and enzymatic hydrolysis) on the the digestibility of soy protein and functional - technological properties of sausage when administered in its composition of low molecular weight soy peptides. Experimentally proved that in test samples of sausage using soy peptides of low molecular weight (content ranges from 10 to 15%) 2% water-holding capacity increased by 3% and increases fat-holding capacity. Introduction of low-molecular hydrated soy peptides produces meat product with a denser, firmer structure. At the same time increased the yield: in the prototype with the addition of 15% - by 1.3% of the sample with the addition of 12% - by 1,1%, and supplemented with 10% - by 1.0%.
Research of digestibility "in vitro" samples cooked sausage with the introduction of low molecular weight hydrated soy peptides showed that the total digestibility is increased by 7.3% compared to the control sample without the addition of soy peptides. The authors' conclusion: the introduction of hydrated soy peptides of low molecular weight of the cooked sausage meat product allows you to receive increased digestibility with improved quality and functional-technological characteristics.

References
1. Smagina A.V., Sytova M.V. [Analysis of using the soy protein in the food industry]. Nauch. trudy Dal'nevostochnogo gos. Tekhn. rybokhozyaistvennogo univer. [Scientific papers of the Far Eastern State Technical Fisheries University], 2011, no. 23, pp. 174-179. (In Russ.)
2. Soybean Meal Evaluation to 2020. Report prepared by LMC International Ltd. for USB, Dec.2006.
3. Miklyashevski P., Pryanishnikov V.V., Babicheva E.V., Il'tyakov A.V. [Using soy proteins in meat processing]. Vse o myase, 2006, no. 3, pp. 10-13. (In Russ.)
4. Glazova G.V. et al. [Characteristics of the functional properties of protein preparations]. Myasnaya industriya, 2007, no. 3, pp. 48-51. (In Russ.)
5. K. Sato, K.Hashimoto. Bioactive peptides - large-scale preparation. American Oil Chemist Society.- 2007. - Vol 18. - ¹ 11. - Ð. 756-760.
Authors
Tabakaeva Oksana Vatslavovna, Doctor of Technical Science,
Lysenko Tatyana Evgenyevna, Graduate Student,
Tabakaev Anton Vadimovich, Student
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, Primorsky Krai, 690000,



Kalinin A.Y. Risk Analysis of Caffeine-Containing Foods Consumption

INNOVATIVE DEVELOPMENT OF AGRICULTURAL INDUSTRIES

Ivanova V.N., Seryogin S.N., Grinko V.S. Global Challenges of Russia in Solving Problems of Import Substitution

Ashkhotova E.A., Rokotyanskaya V.V.Contents of the Current Socio-Economic Modernization of the Region

  Key words
historical background, modernization of the region, region, the factors of modernization of the regional economy.

Abstract
The article disclosed, based on deductive analysis, what with all the variety of historical reasons, factors and conditions of modernization of the regional economy for Russian reality there hard limits choice only her script - innovative, at impossibility of realizing other proven in world practice scenarios (moderately conservative, investment, project-conservative) for reasons of substantial imbalances reproduction and catch up with the world level of performance you need to clarify and universalize regional strategy of social and economic modernization in the short and long term periods.

References
1. International conference "Theory and practice of innovative development management of socio-economic systems." North-Caucasian Acad. St. Service, 2010. (In Russ.)
2. Great Soviet Encyclopedia. Available at: http://slovari.yandex.ru/. (In Russ.)
3. President of the Russia. Available at: http://www.kremlin.ru/news/5413. (In Russ.)
4. Sviridov N.N. et al. Sotsial'no-ekonomicheskaya modernizatsiya regiona [Socio-economic modernization of the region]. Kostroma, KSU Publ., 2006.
5. Lisin V.S. Makroekonomicheskaya teoriya i politika ekonomicheskogo rosta [Macroeconomic theory and policy of economic growth]. Moscow, Ekonomika Publ., 2003.
6. Korshunova G.V. [Institutional research bases of market interactions]. Finansy i kredit, 2006, no. 5. (In Russ.)
7. Fetisov G.G., Oreshin V.P. Regional'naya ekonomika i upravlenie [Regional economics and management]. Moscow, INFRA-M Publ., 2006.
8. Yashin S.N., Puzov E.N. [Conceptual issues of assessing economic security of the regions]. Finansy i kredit, 2008, no. 1. (In Russ.)
9. [Forgotten lessons of the past successes]. Ekspert, 2010, no.1 (In Russ.)
10. [Modernization in the given circumstances]. Ekspert, 2010, no.1. (In Russ.)
11. [Modern style and modernizers]. Ekspert, 2010, no.1. (In Russ.)
12. The concept of strategic development of Russia till 2010. Moscow, ISEPP Publ., 2001. (In Russ.)
13. Way to the 21st ñentury. Strategic problems and prospects of the Russian economy. Part.6. "Russia of regions". Moscow, Ekonomika Publ., 1999, pp. 567-638. (In Russ.)
14. Granberg A.G. [Strategy of territorial social and economic development of Russia]. Voprosy ekonomiki, 2000, no. 9. (In Russ.)
15. Il'in V.A. Strategiya razvitiya regiona [Strategy of the region development]. Moscow, Academia Publ., 2006.
Authors
Ashkhîtova Elmira Anatolyevna, Candidate of Economical Science, Docent,
Rokotyanskaya Violetta Valeryevna, Candidate of Economical Science, Docent,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



ENGINEERING AND TECHNOLOGY

Docenko S.M., Skripko O.V., Bogdanov N.L., Gryzlov V.M., Obukhov E.B.Emulsion Technology of Special Purpose Foodstuffs

  Key words
protein particulate system, coagulant, lipid bioactive complex, mayonnaise souses.

Abstract
Technology of emulsion products in condition of mayonnaise souses has been elaborated. The technology provides thermo acid coagulation of protein in soybean particulate system when using not standard coagulant, using of gotten coagulant as protein bases for getting souses and it also provides using of lipid bioactive complex, containing vitamins, which has been gotten by method of blending of vegetable oil. Characteristics of organoleptic indices, nutrition and energetic value of gotten mayonnaise souses and technological scheme of its production are sited.

References
1. RF government directive no.1873-p, 25.10.2010. On foundations of the state policy in the field of healthy population nutrition of the Russian Federation for period till 2020. (In Russ.)
2. Volovich V.G. Zhizneobespechenie ekipazhei letatel'nykh apparatov posle vynuzhdennogo prizemleniya ili privodneniya [Crews life support of flying machines after forced landing or water landing]. Moscow, Nauka Publ., 1976. 80 p.
3. Nechaev A.P., Kochetkova A.A., Nesterova I.N. Maionezy [Mayonnaises]. St. Petersburg, GIORD Publ., 2000. 80 p.
4. Shabrov A.V., Dadali V.A., Makarov V.G. Biokhimicheskie osnovy deistviya mikrokomponentov pishchi [Biochemical action bases of food micro-components]. Moscow, Avvallon Publ., 2003. 184 p.
5. Dotsenko S.M., Skripko O.V., Bogdanov N.L. Sposob prigotovleniya belkovo-lipidnogo produkta [Method of preparing protein-lipid product]. Patent RF no. 2456817, 2012, IPC7 A 23 L 1/20, A 23 J 1/14.
6. Dotsenko S.M., Skripko O.V., Bogdanov N.L. et al. Sposob polucheniya belkovo-vitaminnogo produkta [Method of producing protein-vitamin product]. Patent RF no. 2482702, 2013.
7. Dotsenko S.M., Skripko O.V., Bogdanov N.L. et al. Sposob prigotovleniya lipidnoi bioaktivnoi kompozitsii [Method of preparing lipid bioactive composition]. Patent RF no. 2482707, 2013. 8. Dotsenko S.M., Skripko O.V., Bogdanov N.L. [Development of technology of protein sauces for functional nutrition]. Maslozhirovaya promyshlennost', 2011, no. 5, pp. 24-27. (In Russ.)
Authors
Dotsenko Sergey Mikhaylovich, Doctor of Technical Science, Professor, Honored Inventor of Russia,
Skripko Olga Vasilyevna, Doctor of Technical Science, Docent,
All-Russian Research Institute of Soybean,
19, Ignatyevskoye Shosse, Blagoveshchensk, 675027,
Bogdanov Nikolay Leonidovich, Graduate Student,
Gryzlov Vladimir Mikhaylovich, Candidate of Military Science, Professor,
Obukhov Evgeniy Borisovich, Candidate of Technical Science, Docent,
Far Eastern Higher Military Command School,
158, Lenina St., Blagoveshchensk, 675021,



Akhmedova M.M., Demirova A.F., Akhmedov M.E.Glass Jars Carrier for Open Type Sterilizers

  Key words
unit, the bank, the carrier, the movable plate, the pressure head, sterilizer rack retainer.

Abstract
The paper presents a new design of the carrier cans sterilizers continuous open.
Authors proposed device can be used in the design of continuous sterilizers open operating without pressure. The novelty of the work lies in the fact that the proposed device allows heat sterilization of canned banks of various volumes.
In developing this media authors also improved node lifting plate with banks that provides for eliminating the bias plate cans. Technical difference of the proposed design is that the sealing of cans in the vehicle at the expense of lifting plate with banks to the corresponding adjustment cans fixers racks installed in the slots, which moves relative to the plate with the banks.
Proposed model for the carrier simplifies the structure, improves reliability, provides the possibility of sterilization of canned food in containers of varying height in the apparatus of the rotary type with atmospheric pressure.

References
1. Demirova, A.F., Ismailov T.A., Akhmedov M.E. [Stepped sterilization of compotes in a glass container SKO 1-82-3000]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 4, pp. 14-15. (In Russ.)
2. Demirova A.F., Ismailov T.A., Akhmedov M.E. [Optimization of sterilization modes of canned "Pickled cucumbers" using a stepwise heating]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2011, no.1. (In Russ.)
3. Demirova A.F., Akhmedov M.E. [Intensification of the canned sterilization process using stepwise heating in a static state of container]. Khranenie i pererabotka sel'khozsyr'ya, 2011, no.1, pp. 22-24. (In Russ.)
4. Akhmedov M.E., Demirova A.F., Pinyaskin V.V., Akhmedova M.M. [Optimization of the parameters of high-temperature rotary sterilization of compotes in container SKO 1-82-500]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no.10. (In Russ.)
5. Akhmedov M.E., Demirova A.F., Ataeva A.U. [New method for producing canned "Compote from pears and quince"]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 3. (In Russ.)
6. Akhmedov M.E., Demirova A.F., Akhmedova M.M. [Irrigation type apparatus for stepwise thermal sterilization of canned food]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 4. (In Russs.)
7. Akhmedov M.E., Demirova A.F., Akhmedova M.M., Akhmedov R.A. [Using microwave energy for intensification of heat compotes sterilization]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 5. (In Russ.)
8. Akhmedov M.E., Demirova A.F., Akhmedova M.M. [Recuperative type apparatus for stepwise heat sterilization of canned food]. Pishchevaya promyshlennost', 2013, no. 4. (In Russ.)
Authors
Akhmedova Milena Magomedovna, Graduate Student,
Demirovna Amiyat Feyzudinova, Candidate of Technical Science,
Akhmedov Magomed Eminovich, Doctor of Technical Science,
Dagestan State Institute of National Economy,
5, D. Ataeva St., Makhachkala, 367008,



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EVENTS AND FACTS

World Food Moscow Exhibition as a Mirror of the Industry

Exhibition: Grain-Mixed Fodder-Veterinary-2015

Akimova L.A. Bread Festival 2014

Popova L.V. Implications for Russia's accession to the WTO in the field of agri

Corporation "Soyuz" Union of Food Industry Producers of the Customs Union: on Current Trends in Oil Industry

Press Conference of "Agricultural Insurance in Russia: Realities, Expectations, Prospects. New Challenges of Time and Options for System Optimization"

Exhibitions Calendar on II half of 2014.