Food processing Industry №10/2013

Results of the Food and Processing Industry of Russia for January - July 2013

Ivanova V.N., Seregin S.N., Kulikova E.A.Improving the Competitiveness of Agricultural Raw Materials and Food Products - the Key to the Success of the Growth of Food Production Industry in Russia under WTO Conditions

Tags: agricultural raw materials; food products; the competitiveness; the growth of production; Russia; WTO.

TECHNICAL SUPPLY OF INDUSTRY

Bychenko A.V.The Solution of Complex Engineering Problems in the Food Industry. Key Principles of the Service System of Production Machines

Tags: service; management; engineering solutions; technical audit; uninterrupted production; exploitation. Summaries: "Red October" management team applied a solution by Schneider Electric company, which offered a contract for service maintenance and operation of the engineering subsystems: distribution systems, low and medium voltage power backup systems and industrial automation. The service contract included the following: technical audit, maintenance of equipment service engineers, effective prevention, and risk analysis, based on which it is possible to monitor the changes of the equipment, thereby reducing the cost of the customer for spare parts.

Sergeeva A.S., Moscovkin D.L.The Use of Infrared Thermogravimetric Moisture Meter to Measure the Moisture Content of Food

Tags: food industry; moisture measurement; infrared thermal gravimetric method. Summaries: The main advantages of using thermogravimetric infrared (IR TG) moisture meter to measure the moisture content of food. The ability to use IR TG moisture in the sphere of technical regulation in the area of traceability is shown by the example of the express, universal and reliable IR TG moisture MA150 company Sartorius.

Yershova A.I., Korobeyinikov A.D. Membrane and Helical Rotor Pumps for Food Industry

Tags: food industry; membrane pneumatic pumps; helical rotor pumps; rotor; stator. Summaries: Food enterprises can not be managed without devices for products pumping. JSC RPA Iskra proposes two types of pumps which are more advantageous in comparison with the other pumps: pneumatic membrane and helical rotor pumps. Pumps are positively assessed and operated at numerous companies.

Maximova O.A., Titov D.V., Mitin V.V.Analysis of the Methods and Technical Means of Structure Control of Food

Tags: disperse system, structurization, researching methods, organoleptic methods. Summaries: Analysis of food components research methods was held, advantages and disadvantages of methods and means of measuring their composition and structure was marked.

Using an Effective Food Safety Management Systems in the Enterprise

Krasnova T.A., Amelin V.G.Identification of Residues of Antibiotics in Food Products by Mass Spectrometry

Tags: antibiotics; foods; MALDI MS method. Summaries: A new rapid procedure identification of 28 antibiotics by mass spectrometry with matrix-assisted laser desorption/ionization (MALDI MS) in food is developed.

Hygiene and Microbiological Safety of Air and Surfaces in the Food Industry

Ushakova N.F., Kopysova T.S., Kasatkin V.V., Kudryashova A.G.Experience of Microwave Heating Application for Food Production

Tags: microwave; food industry; heating; bakery; dairy; product extraction. Summaries: Article examines using microwave heating for food production. The influence of the microwave energy on the properties and quality of food is reviewed. Food production stages that use microwave irradiation are described.

Rusinova N.G., Kasatkin V.V.Technical Proposal Mini Thermoelectric Power Station Application at the Enterprise for the Dairy Products Manufacturing

Tags: energy supply; boiler-house; cogeneration; thermal energy; hot-water supply. Summaries: Boiler-house reconstruction variants are examined in the article. The purpose of reconstruction is to get its own electric and heat energy due to the introduction of new equipment. A great work was carried out by the authors of the article on the collection of data on energy consumption and thermal resources of the enterprise for the plant selecting.

Davydova G.R., Potapov A.S.Hardware-Software Solution Formation to Control the Quality of Curd Using Neural Network Models

Tags: curd production; neural networks projection; hardware/software solution. Summaries: In this paper author propose method of curd quality control, that used neural network models. This method makes easier quality control of final product because operator can react on digression in the technological process in proper time, predict quality of final product in case when technological parameters deviate from the norm.

Polyakov V.A., Abramova I.M., Medrish M.E., Pavlenko S.V.A New Method of Determining the Content of Sorbitol in Vodkas Using HPLC

Tags: sorbitol; vodka definition content; chromatogram, calibration graph; HPLC. Summaries: At the present time in vodka recipes a sweetener, called sorbite, is often used. For the quality control of vodka products it is necessary to identify the quantity of sorbite. The method of ion chromatography with the use of pulse amperometric detection was used, which enabled to carry out highly-sensitive analysis of sorbite. This new method is based on ion exchange. It is characterized by its simplicity, reliability and it doesn't require expensive and toxic reagents.

Dzharullaev D.S., Aliyev A.V.Production of Pome Fruit Compotes

Tags: syrup; compote; microwave EMF; pome fruit. Summaries: In this article speech goes about the use of EMP SVCH for the production of fruit compotes from pip garden-stuffs. At the use of SVCh-energy such bulky technological processes as blanched retire from a flowsheet, treatment lye for removing of skin from peaches, washing off of lye et al.

Multifruit Technological Lines: the Approach Bertuzzi

QUALITY AND SAFETY

Shilov G. Y., Smirnova E.A.Analysis of the Incidence of Acute Intestinal Infections in the Russian Federation, the U.S. and the European Union

Tags: acute intestinal infections; disease patterns; sanitary and epidemiological situation; food-borne diseases. Summaries: The patterns of food-borne acute intestinal infections during the last five years in the Russian Federation, the United States and the European Union are discussed in the article.

Gribova N.A.Influence of Ways Defrost Frozen Berries Dehydrated to the Loss of Cell Sap

Tags: ways and modes of defrosting; loss of cell sap; berry products. Summaries: An important role in the process of freezing the product is thawing, so choosing the right way to defrost berries will keep the essential nutrients, vitamins and organoleptic characteristics of the fruit.

Molchanova E.N., Shipareva M.G., Aitov V.G.Using of Sensory Analysis Methods for Evaluating New Products

Tags: sensory evaluation; hedonic scale; flour confectionery; filling; legumes. Summaries: Methods of sensory evaluations are described. The sensory characteristics of the new product (sweet filling based legumes), obtained by the profile method, are presented.

RAW MATERIALS AND ADDITIVES

Kudryashov V.L.Leafy Mass of Herbs - the New Plant Material

Tags: vegetative protein; flavanoids; membrane processes; leafy biomass; new food additives; through agrofood technologies Summaries: In the article it is proposed to use leafy biomass of seeded herbs as new food raw material for large-scale production of food protein and treatment and prevention food additives for products of mass demand.

Frolova G.M., Novak S.A., Kudriakovа G.H., Fan Qing Cham, Kolpakova V.V., Yudina T.P., Edelev D.A.The Emulsifying Properties of the Extract of the Roots of Saponaria officinalis L.

Tags: saponins; roots of Saponaria officinalis; vegetable emulsifier; emulsifying capacity. Summaries: Emulsifying properties of the vegetable emulsifier - saponin extract of Saponaria officinalis L., as compared with the properties of the protein and lipid emulsifiers was investigated.

Golubeva L.V., Dolmatova О.I., Smol'skiy G.M., Guzeeva T.A., Bandura V.F., Nesterenko A.V.Studying of storage of spread "Flower"

Tags: spread; stored-ability; milk fat replacer. Summaries: The organoleptic assessment is carried out and the physical and chemical properties of the spread. The ingredients for the spread production with the functional direction is chosen.

Alekseeva T.V.The Development of Formulations of Yoghurt Sauses on the Fermented Milk Basis

Tags: wheat germ cake; sauces; functional food products; dairy-vegetable systems. Summaries: Formulations of sauces made on the yoghurt milk basis with the use of wheat germ cake are developed. The organoleptic indices, the amino acid, macro - and microelement, and vitamin composition of the test dairy-vegetable products are studied.

Ustinova A.V., Moskalenko E.A., Patieva S.V. Nutrient Functional Adequacy and Safety of Pork, Rich in Trace Elements in Vivo

Tags: pork; selenium; iodine; quality; nutrients; and security. Summaries: We studied the effects of a complex preparation based on lactic acid bacteria with the inclusion of inorganic forms of selenium and iodine in the diet on health of pigs, pork quality, the adequacy of its nutrientnuyu physiological needs of an adult.

NUTRITION AND HEALTH

Mikheeva G.A., Kochetkova A.A., Shatnyuk L.N.The Experiment of Enriching Dry Potato Puree by Essential Nutrients

Tags: dry potato puree; nutrition value; enrichment technology; preservation of vitamins. Summaries: The technology of potato puree enrichment with vitamin premix by adding vitamins during the pre-drying stage was developed and validated. Thus it is proved that the proposed technology is an effective way of production of dry potato puree enriched with vitamins.

Korneva L.Y., Koptyaeva I.S., Korolev A.A.Therapeutic Food Concentrates

Tags: food concentrates; therapeutic and preventive nutrition; Jerusalem artichokes; stahis; amaranth; range. Summaries: This article presents the use of physiologically active herbal substances: topinambur, stachys, amaranth in production of therapeutic food concentrates. It also reveals their high biological value.

Borisova A.V., Makarova N.V.Spices Like an Antioxidant Additive to Food Products

Tags: spices; phenolic substances; flavonoids; antioxidant activity. Summaries: The article presents research data antioxidant properties and chemical composition of spices sold in shops: turmeric, nutmeg, basil, marjoram, thyme, bay leaves, ground black pepper.

Gavrilova N.B., Petrova E.I., Chernopolskaya N.L.Specialized Product for Sports Nutrition

Tags: biotechnology, fermentation, hydrolysis of whey proteins, yeast in an immobilized form. Summaries: The process of fermentation of normalized milk mixture with the addition of hydrolyzate of the whey proteins with probiotic cultures ofyeast in was investigated in this article. Also, the technology of fermented product for sports nutrition was developed.

NEWS FROM COMPANIES

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

Modern Bakery Moscow - the Leading Exhibition in the Baking and Confectionery Industry in Russia and the CIS

Conference on "Water Preparation and Water Treatment 2013"

Education in the School of Technology as Investments in New Products

International Conference "Food Safety of and the Fight Against Counterfeiting of Food Products"

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