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Rambler's Top100

Food processing Industry №1/2016

Results of the Food and Processing Industry Enterprises Work of Russia for January - October 2015


Ivanova V. N., Seryogin S. N., Novoseltseva A. V.Open Economy: Agribusiness Development Priorities in Order to Overcome External Threats and Modern Challenges

P. 8-11 Key words
a free trade zone; competitiveness; taken decisions monitoring; the main technological, innovative and economic trends and staffing; an open economy; food security; reduction of trade barriers

The article is devoted to new approaches to the formation of the priorities in the development of individual branches of agrarian and industrial complex of Russia. In spite of the sanctions and the crisis in the social economy traced a steady growth of agricultural production. However, the factors that influence the development of macroeconomic parameters, inhibit the growth of the industry. It is necessary to rethink and clarify a number of targets and objectives with which it is possible to reach the established criteria of goal-setting policies to improve agricultural yields, increasing production volumes and addressing food security. Reforms should bring domestic producers of agricultural raw materials to the level of successful competition with foreign companies in the agri-food markets. National agricultural policy should be based on the promotion of competition, reducing food inflation and increasing the stability of the price situation. One of the key priorities of growth of agricultural enterprises is the expansion and promotion of export of agricultural and food products, development of new markets. Increase the competitiveness of the economy is the quality of human capital and innovation in the education system, the organization of scientific work, the creation of new technologies and equipment, the tasks of an economic nature, the formation of the business environment and investment climate for the growth of the economy. Leading position in solving the problems of food security and the dynamics of growth of exports of finished products to the world markets of food sought states that actively support this direction. Administrative authorities need to anticipate the long-term risks and take timely measures to eliminate their consequences, as well as the effective use of the state support for the development of agriculture, a coordinated agricultural policy, the formation of a system of responsibility of the authorities at various levels of decision-making. All of this sets the direction of development for economic growth on the basis of AIC's own resources.

Ivanova Valentina Nikolaevna, Doctor of Economical Science, Professor,
Seryogin Sergei Nikolaevich, Doctor of Economical Science, Professor,
Novoseltseva Angelina Vladimirovna, Candidate of Economical Science,
Moscow State University of Technologies and Management named after K.G. Razumovskiy,
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.

Goncharov V. D., Selina M. V.Improving the Process of Reproduction of Fixed Assets

P. 12-15 Key words
fixed assets; structure of fixed assets; refresh rate; retirement rate; depreciation of fixed assets

Of particular relevance at this stage of food production are the availability and quality status of fixed assets as the main material component production capacity. With the start of economic reforms in the absence of their own enterprises to invest available funds and technical development has led to a deterioration in the structure of funds. The share of the active part of the funds fell to 1996i up of 42.6?% against 49.5?% in 1990. In recent years there has been steady growth in the active part of fixed assets. In 2013, the share of machinery and equipment amounted to 60.5?% against 53.1?% at the end of 2001. However, depreciation of fixed assets in the production of food by the end of 2013 amounted to 45.85 against 37.9?% at the end of 2000. This indicates that the analyzed period the degree of depreciation of fixed assets in the industry even increased. A similar pattern occurs with a specific gravity of a fully depreciated fixed assets in the industry. In 2013, their share increased compared to 2003 by 2.8 points. For efficient use of fixed assets in the food industry is significantly affected by the level of capacity utilization - the basis of the production potential of the sphere of agricultural production. The level of capacity utilization of enterprises in recent years has increased significantly. However, for a number of products it is still low. For example, in 2013 there was a low rate of capacity utilization in the production of butter and butter paste in the production of cereals in the production of bread and bakery products, in the manufacture of sugar in the manufacture of soft drinks. Special mention should be on the production of vodka. As a result, the state budget loses substantial amounts of money. Translation of the food industry to intensive development involves the implementation of a fundamental change in the character of the reproduction of fixed assets and businesses upgrade production facilities, resulting in a significant increase in the rate of renewal, mainly machinery and equipment, throughout the industry. The need for rapid renewal of the production apparatus of food industry not only due to the fact that it involves the extensive use of resource-saving, low-waste and non-waste technology, but also the fact that it forms a new type of expanded reproduction, based on the pre-emptive use of qualitative factors of economic growth. In addition, the renewal of the production apparatus provides a sharp decline in the cost of repairs.

Goncharov Vladimir Dmitrievich, Doctor of Economical Science, Professor,
All-Russian Institute of Agrarian Problems and Informatics named after A.A. Nikonov,
21/6, Bolshoy Kharitonyevsky Per., Moscow, 105064, This email address is being protected from spambots. You need JavaScript enabled to view it.
Selina Marina Viktorovna, Candidate of Pedagogical Science, Docent,
Moscow State University of Technologies and Management named after K.G. Razumovskiy (First Cossack University),
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.

Anisimov B. N. Market Self-Supporting Management Model - New Step in the Optimization of Costs in the Food Processing Industry


Shumilova I. S.Features of a Virtual Tour on the Modern Food Company

P. 20-21 Key words
a virtual tour; online training; student; innovative educational technology.

In modern conditions, there is a need to find new forms, methods and means of presentation using information technology in teacher. The article describes one way to solve problem faced by the leadership of the higher school - lack of modern equipment in the laboratories. Virtual tour - this is one of the most effective forms of organization of educational process in higher education, which embodies the principles of modern pedagogical activities: the principle of competence?based approach and the principle of cognitive activity. Advantages of such form of education: access, lack of geographical barriers, the possibility of a comparative analysis of different companies on the level of novelty equipment, working conditions at any time and in any order, convenient for the given student without financial and time?consuming, the possibility of participate in multiple tours and view the attached information, etc. This form of training is most appropriate for students of distance learning, for which the training sessions limitedly or of students studying remotely. For the enterprises of food/processing industry the virtual tour for the production is an opportunity as effectively as possible to present their activities, thereby increasing confidence in the quality of products.

Shumilova Irina Shotovna, Candidate of Technical Science,
Izhevsk State Agricultural Academy,
11 Studentcheskaya st, Izhevsk, Udmurt Republic, 426069, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Derevitskaya O. K., Dydykin A. S., Ustinova A. V., Aslanova M. A.New Standards for Canned Baby Food

P. 22-25 Key words
canned meat; baby food; interstate standard

The paper is devoted to the new interstate standards on meat and meat-plant canned food for nutrition of children of different age groups, which have been developed by the specialists of the V.?M. Gorbatov All-Russian Meat Research Institute (VNIIMP). Development of new interstate standards is necessary for ensuring production of safe and quality meat-based products for child nutrition that correspond to the modern requirements of normative and legislative acts which are in force in the territories of the member states of the Eurasian Council for standardization, metrology and certification. The paper presents the indices of nutritive value established by the standards, as well as the requirements to the consistency and the degree of product comminution dependent on the age physiological peculiarities of a child's organism. The assortment of the meat and meat-plant canned food for child nutrition, which are covered by the developed standard, the requirements to meat raw material, packaging and safety of canned food produced under the standards are described. The paper examines the following standards: Interstate standard GOST 31801 - 2012 "Canned meat (class A). Meat puree for children. Specifications", which was put into effect on 01.07.2013; Interstate standard GOST 31800 - 2012 "Canned meat and vegetable products for children of early age feeding. Specifications", which is in effect from 01.07.2013; Interstate standard GOST 32889 - 2014 "Canned meat in pieces for children's nutrition. Specifications" coming into force on 01.01.2016. The standards establish the regulated requirements to meat raw material, ingredients, product quality, acceptance, methods of analysis, labeling, packaging, transportation and storage, which ensure production of safe canned foods with guaranteed high quality. The references to the present Technical Regulations of the Customs Union on raw material in use, physico-chemical indicators, safety indicators, packaging and labeling are presented, which requirements the canned goods for children's nutrition should correspond to. It is noted that the strictly regulated requirements to meat raw material in use are obligatory for meat products for children. It should be raw material from young animals raised without using growth stimulators, hormone preparations, feed antibiotics, which corresponds in terms of the safety indicators to the requirements that are in force on the territory of the state adopted a standard.

Derevitskaya Olga Konstantinovna, Candidate of Technical Science,
Dydykin Andrey Sergeevich, Candidate of Technical Science,
Ustinova Alexandra Vasilyevna, Doctor of Technical Science, Professor,
Aslanova Marietta Arutyunovna, Candidate of Technical Science,
The Gorbatov's All-Russian Meat Research Institute,
26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.

Lisitsyn A. B., Nikitina M. A., Sus E. B.Evaluation of Protein Quality with Using of Computer Technologies

P. 26-29 Key words
quality protein; computer design; multicomponent meat products

Currently, the development of food products must consider not only the food but also biological value, because protein deficiency in the body leads to disruption of normal operation - loss of memory and weakening of mental abilities, reducing of resistance to external environmental factors. The effectiveness of the use of protein by the human body is determined by two main parameters: its balanced content of essential amino acids compared to a protein benchmark as well as the effectiveness of the exchange and utilization by the human body. The present level of development of society requires and allows to approach the issues of nutrition, focusing not only on traditional habits and preferences, but also on the research development of health workers, nutritionists and specialists in the food industry. The solution to this problem may be effected by computer processing techniques and formalization of data and knowledge by making optimal decisions based on complex models of multicriteria structural and parametric optimization and objective assessment of the adequacy of the proposed options. Developed computer system based on the use of criteria and limitations proposed by A.M.Brazhnikov, I.A.Rogov, N.N.Lipatov, Yu.A.Ivashkin etc. Computer System "calculation program nutrientnoy adequacy of the composition of multicomponent meat products" allows to specifically and efficiently to develop products with a balanced amino acid composition. The use of information technology, realized by means of mathematical programming, in the design of multicomponent meat products make it possible to create conditions for the transition of the meat industry on the quality of development, to expand the range of meat products with a given composition and guaranteed quality.

Lisitsyn Andrey Borisovich, Doctor of Technical Science, Professor, Academisian of RAS,
Nikitina Marina Alexandrovna, Candidate of Technical Science, Docent,
Sus Egor Borisovich, Candodate of Technical Science,
The Gorbatov's All-Russian Meat Research Institute,
26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.

Zolotin A. Y., Vaynerman E. S., Antipova T. A.Non-Trivial Approach to the Creation of Food Products

P. 30-33 Key words
organoleptic perception; interior problem; exterior problem; eating preference

When creating food items the emphasis is put on providing them with nutrition value, while potential organoleptic perception of the products, which is the base for a customer evaluation, is not being considered. The perception is a psychophysical structure and its analysis immediately touches upon the sphere of applied psychology, and that determines the nature of the research. The research may be carried out in two directions: the first one is connected with the formation of eating preferences through creating the samples of organoleptic perception for the customer (interior problem); the essence of the second one is the development of products with organoleptic properties adequate to the samples of organoleptic perception formed by the customer (exterior problem). There are different algorithms of solutions of the interior and exterior problems according to their goals, which determine the strategy and tactics of the product creation. The strategy of the interior problem is aimed at developing eating references of the customer based on the artificially instilled perception of certain organoleptic conditions of the product; the strategy of the exterior problem is in aligning the organoleptic properties of the product with the eating preferences formed by the customer. Tactically the organoleptic properties complex of the product is realized through varying its composition in the light of specific physicochemical and organoleptic features of the ingredients. A favorable prognosis concerning the realization of the described approach is based on the variability of the customer evaluation of the same products which reflects the changeability of the organoleptic perception and assumes the possibility of its productive regulation by the directional alteration of the organoleptic properties of products.

Zolotin Alexandr Yuryevich, Candidate of Technical Science, Docent,
Vaynerman Efim Semyonovich, Doctor of Chemical Science,
Antipova Tatyana Alekseevna, Doctor of Biological Science, Docent,
Research Institute of Baby Nutrition,
48, Moskovskaya St., Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kuznetsov O. A., Yurchak Z. A., Melnik K. O.Development and Implementation of HACCP System in Accordance with the Requirements of TR CU 021?/?2011 and GOST R 51705.1

P. 34-36 Key words
the development and implementation of the HACCP system, requirements of technical regulations, HACCP, methodical ñenter

This article dedicated on questions of development and implementation of the HACCP system, in accordance with the requirements of Technical Regulation of Customs Union 021/2011, GOST R 51705.1."Quality system.The food safety management based on HACCP principles". Lead of article is described the history of rise food safety systems, actuality within a market economy and requirement for implementation. In the second part of article is discussed the stages of development of the HACCP system. This stages rest on experience by Methodical center Federal State Budgetary Scientific Institution The V.M. Gorbatov's All-Russian Meat Research Institute, which was arose special to help factories in the implementation of the system. There are some recommendations in this article by Methodical center to help factories. Determination and hazard analysis are detailed discussed in paper, the most distinctive hazards are exampled, special mention should be made of preventive methods ingress of allergens in the food products free from them. There are most expand the critical control points are exampled for production for certain types of meet products. Traceability system are discussed within the terms of implementation of the HACCP system and the questions its application. Some advantages of presence certificate of compliance are described for factories whishing to certify implemented the HACCP system in Voluntary Certification System. This certificate of compliance can to get in Russian Voluntary Certification System and foreign Certification System. This article is described the differences and advantages of implementation food safety management system in accordance with GOST R ISO 22000 for factories, wishing to be developed further. Special aspects of standards recognized of the distributing facilities are presented in this article for factories wishing to actualize own products in the distributing facilities. In final part of article is described the activity of Methodical center Federal State Budgetary Scientific Institution The V.M. Gorbatov's All-Russian Meat Research Institute and it's important areas of concern includes seminars in the field of food safety.

Kuznetcova Olga Alexandrovna,
Yurchak Zoia Andreevna,
Melnik Ksenia Olegovna,
The Gorbatov's All Russian Meat Research institute,
26, Talalihin str., Moscow, 109319, This email address is being protected from spambots. You need JavaScript enabled to view it.


Isaev V. A., Simonenko S. V.Micro Emulsification and Micro-Capsulation of PUFA class w-3 to Empower their Use

P. 38-41 Key words
adaptation; atherosclerosis; gepatoprotektor; hypoallergenic; homeostasis; LATL; microencapsulation; microemulsification; PUFA w-3; stabilization; abilities of a brain; functional food; Eykonol

In Research Institute of Baby Nutrition conducted research on the use of eicosapentaenoic and docosahexaenoic fatty acids in the composition and antioxidant LATL Eiconol to stabilize the fatty acids in the production of microemulsions for the enrichment of milk products of therapeutic and preventive action as part of the diet of children over 3 years of age. The findings of the experiments, intermediates and products have been studies on the fatty acid composition by gas-liquid chromatography, the oxidation processes were evaluated on the content of malondialdehyde and peroxides indicators hydrolytic cleavage of the acid value of the fat, taste and smell - organoleptic methods. The purpose of the work to create a stable food antioxidants shape w-3 PUFA of marine origin, suitable for the enrichment of dairy products, which have a healing effect on the body of children over 3 years of age, as well as the development of intelligence. Development of technology for the production of food of children older than three years due to a significant public concern about the health of children, serious violations of the formation of the child's body, deterioration in their physical and mental development, reduced ability to fight child's body action of the negative factors of the environment and surroundings. Work on the emulsification and microencapsulation PUFA w-3 is a search and a set of components for emulsification with the expectation of subsequent use of microencapsulated fatty acids in the composition of known infant food, and then for the hero-diet, as well as medical and health power source. An original technology of microencapsulation eicosapentaenoic and docosahexaenoic fatty acids, the novelty of which is confirmed by RF patent number 2557526 on 25 June 2015. A device for ultrasonic atomization of liquids to obtain the microcapsules, the novelty of which is confirmed by RF patent number 2,559,285 on July 13, 2015. A significant influence on quality w-3 PUFA in the production of deodorized sources, particularly in micro-encapsulated form, they provide protection against oxidation, i.e. stabilization. To some extent this problem can perform a known antioxidant tocopherol acetate (vitamin E), but studies have shown a higher activity created in the NPP "Trinita" (Moscow) composite antioxidant selenium in the form of supplements LATL, created by the original technology (RF patent number 2008333). Dairy products enriched of microcapsules w-3 PUFA in the step of making the components of the formulation of yogurt and cottage cheese given the composition of the production line of a particular manufacturer. The content of the microcapsules in relation to the finished product is 1-2% by weight. The microcapsules Eiconol passed preliminary examination and expert opinion on the product meets all the performance requirements set out in the technical documentation of the manufacturer. Safety and authenticity correspond to the requirements of TR CU 021/2011. No GMO. The microcapsules Eiconol recommended for industrial processing. On microencapsulated Eiconol received PDS FS Federal Service of the Russian Federation of 11.23.2015 ¹ RI77.99.32.003.E.010340.11.15

Isaev Vyacheslav Artashesovich, Doctor of Biological Science, Professor,
Moscow State University of Technologies and Management named after K.G. Razumovskiy,
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Simonenko Sergey Vladimirovich, Doctor of Technical Science,
Research Institute of Baby Nutrition,
48, Moskovskaya St., Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.

Novinyuk L. V., Kukin M. Y., Novitskaya I. B.Domestic Technology for Producing Sodium Ascorbate Antioxidant

P. 42-44 Key words
sodium ascorbate; synthesis; crystallization; technological parameters; scheme of production; import substitution

For prevention of oxidizing decay in foodstuff production a food additive E301 - a sodium ascorbate is widely used. This food additive is not made in Russia now. Therefore development of domestic technology of sodium ascorbate represents an important and actual task. In FSBSI VNII of food additives conducted researches on synthesis and selection of sodium ascorbate, using as feedstock ascorbic acid, sodium hydroxide and sodium bicarbonate. Influence of feedstock structure, a way of crystallization, temperature and duration of processes on the yield of the food additive is studied. For selection of the food additive E301 the new technical solution of the cristallization process in isothermal conditions from concentrated supersaturated solutions is proposed. It is shown that sodium ascorbate crystallizes at low values of the coefficient of supersaturation changing ranging from 1,02 to 1,04. Research of the isothermal crystallization kinetics showed that the speed of process increases with temperature increase. The highest speed is observed at the stage of intensive crystal growth. Initiation of the beginning of crystallization is accelerated by the introduction of seed crystals of sodium ascorbate in an amount of 0,5-1,0?% by weight of ascorbic acid. The determined consistent patterns allowed proving the technological modes of receiving sodium ascorbate. The E301production scheme includes synthesis of sodium ascorbate, seeding and carrying out an isothermal crystallization by evaporation in vacuo, a centrifugation and separation of product crystals from the mother solution, their washing and drying. The mass fraction of the main substance in sodium ascorbate makes not less than 99?%, ultimate yield of the main product about 80?%. The technological instruction, technical specifications on a product, hardware-technological scheme of sodium ascorbate production with a power of 500 t per year is developed. The domestic technology gives the chance to receive sodium ascorbate on quality and safety meeting requirements imposed to a food additive E301.

Novinjuk Ludmila Vasilievna, Candidate of Technical Science, Senior Researcher,
Kukin Mikhail Yurievich, Candidate of Technical Science, Researcher,
Novitskaya Irina Borisovna, Candidate of Technical Science, Senior Researcher,
Federal State Budget Scientific Institution All-Russia Research Institute for food additives,
191014, St. Petersburg, Liteyny pr. 55, This email address is being protected from spambots. You need JavaScript enabled to view it.

Titova L. M., Alexanyan I. Y. Inulin Technology: Key Industry Trends and Issues

P. 46-51 Key words
inulin; inulin technology; fructan; functional ingredient; food fiber

Inulin - a polysaccharide consisting mainly of fructose moieties. Inulin is a soluble dietary fiber and has beneficial nutraceutical properties. Inulin is largely used by the food industry in Europe, the USÀ and Canada due to its ability to replace sugar and fat in order to reduce the total calories. The main technological properties include improved structures, stabilization of foam products, stabilization of emulsions. The main factor in the growth of demand for inulin in the future is to develop the production of functional foods. The main objective of this review - summarize and show the general vector of development of technology of inulin as one of the fastest growing industries in the food industry. The article discussed in detail the key points of production of inulin from chicory, Jerusalem artichoke, and discusses options for using alternative raw materials - agave. Highlighted the key achievements and shortcomings of technology, ways to eliminate them and controversial issues. It is shown that in order to give the opportunity to market domestic inulin is necessary to improve the technology due to the intensification of the most energy- and resource-intensive stages of production of inulin. Such processes are extraction from crushed material, purification of the extract, isolation of the inulin from the extract solution (freezing of the solution by cooling crystallization under ordinary temperature or precipitation). But the main problem is the quality and methods of its continuous monitoring and adjustment in the processing of raw materials. Quality indicators are particularly important, because inulin and technological and nutraceutical purposes used in small quantities.

Titova Lyubov Mikhaylovna, Candidate of Technical Science, Docent,
Alexanyan Igor Yuryevich, Doctor of Technical Science, Professor,
Astrakhan State Technical University,
16, Tatischeva St., Astrakhan, 414056, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kovalev N. N., Posdnyakova Y. M., Pertseva A. D., Tun Ch. The Composition and Antioxidant Enzymatic Hydrolyzate of Trepang Muscle

P. 52-55 Key words
repang; collagen; hydrolysate; aminosugars; glycosides; antioxidant activity

The chemical composition of Far Eastern sea trepang of Apostichopus japonicas muscle tissue enzymatic hydrolysate was investigated. Enzymatic hydrolysis of the muscle tissue of sea cucumber by protameks under the following conditions: pH 8.0, time - 3 hours 40-42 operating temperature, concentration of enzyme preparation- 2.5 PU?/?g of tissue. The three enzymatic hydrolysates fractionations were obtained: low molecular weight (less than 100 kDa), medium (100 to 300 kDa) and high molecular weight (over 300 kDa). The content of soluble protein in enzymatic hydrolysate and its fractions was determined. Uniform distribution of water and salt-soluble protein fractions is noted. The content of collagen, carbohydrates and hexosamine was defined. The contents of collagen, carbohydrates and hexosamine in general fermentatlisate are 29?%, 6.1?% and 7.9?% respectively. The above components are more in the high molecular weight fraction: collagen-16?%, carbohydrates-17.9?%, hexosamine - 4.7?%. The enzymatic hydrolysis facilitates transition collagen to solubilized state. The enzymatic hydrolysis of collagen, carbohydrates, hexosamine contributes to transition into a soluble state has been established. The greatest amount of peptides in the low molecular weight fraction was founded. Which was 80?% of the total soluble proteins. In the middle (100 to 300 kDa) and high polymer (over 300 kDa) fractions peptide content was 74.2 and 24.2?% of the total soluble protein, respectively. Contents of glycosides in the total enzymatic hydrolysate was 2 mg?/?g of tissue. Glycosides definition in the fractions has show that the distribution does not depended at the molecular weight of the protein component. In enzymatic hydrolysate of muscle cucumber antioxidant activity was detected in a test for their ability to inhibit restoration radical cation ABTS +, which was 26.986 mMoles?/?g dry weight. It is shown that the most active antioxidant component characterized by a molecular weight below 100 kDa. The muscular tissue enzymatic hydrolysate of trepang by daily intake of the hexosamine contents was corresponded by Research Sciences Institute of Nutrition consumption rate. The enzymatic hydrolysate on the basis of chemical composition (hexosamine content and collagen soluble form) and antioxidant activity can be recommended for the production of functional foods and dietary supplements tonic with chondroprotective effect.

Kovalev Nikolay Nikolaevich, Doctor of Biological Science, Professor,
Poznyakova Yuliya Mikhaylovna, Candidate of Technical Science,
Pertseva Anna Dmitrievna,
Far Eastern State Technical Fisheries University,
52B, Lugovaya St., Vladivostok, 690087, This email address is being protected from spambots. You need JavaScript enabled to view it.
Tun Chantsyn, Candidate of Technical Science, Professor
Dalian University of Oceanology,
52, Heysham Jiao, Dalian, China, 116023, This email address is being protected from spambots. You need JavaScript enabled to view it.


Ashirova N. N. Manufacture of Dietary Fish Products Using Gluten-Free Flours

P. 58-61 Key words
celiac disease; gluten-free diet; special food; fishculinary; ascorbic acid

In public catering fish culinary products (cutlets, meatballs etc.) are made from minced fish fillet with the addition of bread by the traditional ways of cooking at high temperatures, using fat. We offer fish culinary products with gluten-free types of flour, steamed by convection without fat, breading and gluten in catering for coeliac patients. Experimental researches were held in the laboratories of Technology of Food Production Department in Novosibirsk State Technical University. Common scientific methods of research were used during this study. Upon organoleptic indicators we chose the best samples of fish culinary products with the addition of 10?% of flour that correlates with water-retention capacity. End products were characterized by a pleasant appearance, pronounced flavour of boiled fish with flour inside and good tasty qualities. The products with flax and rice flour obtained the highest score. It has been found that the amount of vitamin C in the samples with cauliflower increased 6 - 7 times in comparison with the check sample which was conduced by the use of poached cauliflower under appropriate technological conditions, gentle cooking in a "moist heat" mode at low temperature in a convection steamer. The amount of vitamin C in the samples with cottage cheese correlates with the check sample. New fish culinary products made with the innovative ways of cooking are characterized by high consumer attributes, preserve biologically active substances to the maximum and will promote widening variety of products for dietary and mass catering.

Ashirova Nuriya Nurgalievna, Candidate of Technical Science,
Novosibirsk State Technical University,
20, Prospekt Karla Marksa, Novosibirsk, 630093, This email address is being protected from spambots. You need JavaScript enabled to view it.

Stepanova N. Y., Bogatyryov A. N.Changes in the Chemical Composition of Aromatic Crops after IFC-Drying

P. 62-65 Key words
infrared drying; chemical composition; culture; spicy; coriander; basil; fennel

With the help of modern methods of drying, it is possible to obtain high-grade products and maintain their natural properties. Infrared radiation with wavelengths of 1.6 and 2.2 microns is actively absorbed by water contained in the product, but not absorbed by tissue dried product, so infrared drying allows to dry the products at lower temperatures, which gives the opportunity to better retain vitamins, natural color, taste and aroma. Coriander, Basil and fennel are spicy cultures, which are used not only fresh, but also in the form of spices. In St. Petersburg state agrarian University within five years it was studied 26 varieties and accessions spicy cultures for suitability for drying using infrared radiation. Studies have shown that the dried greens of coriander, Basil and fennel contains a large amount of biologically valuable substances. So dried coriander has a 10 to 17?% sugars, 43 - 108 mg?/?100g of ascorbic acid, 52 - 90 mg?/?100g of carotenoids, and 430 - 790 mg?/?100g chlorophyll, dried Basil - 5 - 11?% of all the sugar, 9,8 - 13,8 mg?/?100g of ascorbic acid, 46 - 102 mg?/?100g of carotenoids, and 375 - 672 mg?/?100 chlorophyll, dried fennel - 3,8 - 6,9?% sugar, 37 - 65 mg?/?100g of ascorbic acid, 33 - 53 mg?/?100g of carotenoids, and 237 - 351 mg?/?100g of chlorophyll. Shows the influence of the varieties on the nutritional value of dried herbs, identified the best varieties and the best which allow to preserve sugar and vitamins. It dried coriander varieties Cilantro-za and Lemon, Basil varieties Emerald and fennel samples No. 26 (Ethiopia), no. 49 (USA) and BP. 151 (Spain). The dependence of the content of nutrients in dried herbs from the contents of their in fresh. It is proved that in dried coriander are well preserved sugars (80 - 85?%), ascorbic acid (30 - 40?%) and carcinoid (50 - 85?%), dried Basil can be stored sugar (40 - 70?%), carotenoids (70 - 90?%) and ascorbic acid (50 - 60?%), dried fennel - sugar (50 - 70?%), ascorbic acid (45 - 70?%) and carotenoids (50 - 60?%).

Stepanova Natalya Yuryevna, Candidate of Africultural Science,
St. Petersburg State Agrarian University,
2, Peterburgskoye Shosse, St. Petersburg, 196600, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bogateryov Andrey Nikolaevich, Doctor of Technical Science, Professor,
Russian Academy of Science,
14, Leninsky Prospekt, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it.





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