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Rambler's Top100

Food processing Industry №5/2016

The Results of Food and Processing Industry Enterprises Work of Russia for January-February 2016

THEME OF THE ISSUE. QUALITY CONTROL OF FOOD

Ivanova V. N., Seryogin S. N. Improving Food Products Quality - a Key Priority of Implementation of the State Policy of the Russian Federation in the Field of Healthy Nutrition

P. 8-14 Key words
health of the nation; the quality of life; food products quality; public policy priorities

Abstract
The article deals with topical issues to improve the quality of produced food products based on the analysis of the existing legal framework, and proposed a series of measures to address the problem. Improving the quality of manufactured food products is not only a fundamental social value associated with the preservation of health and strengthening the gene pool of the nation, but also enhances the competitiveness of the food industry. The absence of clear and transporent legislative and regulatory framework does not allow the control and oversight bodies to ensure full and adequate controls to prevent trafficking in goods substandard and counterfeit products. A brief review of the main areas of the project National Strategy for enhancing food quality up to 2030, developed on the instructions of the President of Russia on 26 June 2015 Pr-1259. To ensure reliable state control of quality and safety of food products sold through different sales channels, order obliges the interested public authorities to develop and implement a comprehensive system of quality traceability and food safety.

References
Authors
Ivanova Valentina Nikolaevna, Doctor of Economical Science, Professor,
Seryogin Sergey Nikolaevich, Doctor of Economical Science, Professor
Moscow State University of Technology and Management named after K.G. Razumovsky,
73, Zemlyanoy Val St., Moscow, 109003, This email address is being protected from spambots. You need JavaScript enabled to view it.



Matison V. A., Arutyunova N. I.The Risk - Based Approach to Ensure the Safety and Quality of Food

P. 16-20 Key words
safety; quality; rank indicator; assessment and management of risk; index risk prioritization

Abstract
The risk-oriented approach in recent times is more and more embedded in the different areas of the food industry. The principles of HACCP, taken as a basis for ensuring food safety, as described in the requirements of the technical regulations of the Customs Union TRTS 021/2011 "On food safety" system is based on risk analysis in the identification of hazards and critical control points. The new version of ISO 9001: 2015 is based on the thinking, based on the risk assessment and identification of the factors that cause deviation of performance indicators and efficiency of the processes of quality management system. The standard recommends that action on risk treatment that will prevent or reduce the negative effects, to ensure effectiveness and to improve the management system. The risk-oriented approach in the evaluation of the food production process was adoptedby the bodies of Rospotrebnadzor. Methods of risk assessment of release dangerous food products based on the ranking of enterprises in accordance with the criteria that allows the organization to include a specific category for the risk to implement appropriate supervisory actions. The results of research which are presented in the article, allowed to classify regular and random risks, based on the hazard characteristics of the following groups: origin of the risks; the causes; nature of the threatto life and health; the duration of the risk event; thresholds outcomes risk event; the consequences of occurrence of risk events. The processes of evaluation and management of risks, it is shown that the assessment is based on the definition of indicators rank the criteria "severity of consequences" and "probability of occurrence of a risk event. " The results make it possible to include the risk to the group of "valid" or "invalid". An important criterion is the risk priority index, which takes into account the rank assessment capabilities to identify and eliminate the risk situation before the appearance of adverse effects. The process of risk management which is described in the article suggests procedures: eliminate the risk or reduce it to an acceptable level; identification and elimination of inconsistencies implementation of corrective actions and validation of measures and procedures for risk management. Applying the methodology of risk assessment and management, as described in the article, will allow specialists to ensure food safety and food quality.

References
Authors
Matison Valery Arvidovich, Doctor of Technical Science, Professor,
Arutyunova Natalya Igorevna, Candidate of Technical Science,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow,125080, 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.



Demin I., Shalk G. Quality Control from the Garden Beds to the Plate

ECONOMICS AND MANAGEMENT

Ryabova T. F., Ignatova T. V.Current mechanisms to ensure national economic security through the development of market conditions

P. 24-28 Key words
competitiveness of commodities; domestic innovations; rating; market state of affairs; social structure of society; shadow economy; unemployment rate; economic security; forming stages; export and import

Abstract
The purpose of research of the market state of affairs was an exposure of influence of this category on the state of economic security. The market state of affairs specifies on the folded terms in the field of market, which the state of economic security, success of the state and economic activity of organizations, depends on. The stages of origin are investigational, the value of development of the market state of affairs is certain for the increase of economic strength of country and its managing subjects security. It is set that rational structure of enterprises, predominating of large companies instrumental in strengthening of economic security of country. Nature and essence of the market state of affairs is exposed, to cooperant forming economic security of subjects on the levels of management. It is rotined that objective pre-conditions of conditioning for achievement and stabilizing of the high rating of economic security of country are acknowledge the followings perspective directions of development: realization of problem of creation of the civilized social structure of society, reformation of the market state of affairs on the basis of production and realization of competitive commodities, activation of activity of public and regional organs of management, businessmen, leaders of organizations and enterprises regardless of scale, and also type of activity. Acceptance of optimum administrative decisions must become main principle of management on the basis of results of research of the state of market environment and balanced of demand and supply. For growth of volume of export of national commodities as compared to in size entering country import transformation of the market state of affairs is required. Exceeding of export in relation to an import is caused the necessity of high rates of growth of GDP, national income per capita countries, dependency upon reformation of the market state of affairs. For providing of economic security it is expedient to adapt oneself to the international requirements of quality of commodities which can in a prospect be exported from a country. Transformation of the market state of affairs must be carried out everywhere by development of perfect competition, principles and descriptions of which must be mastered all leaders of all horizons of management and managing subjects of country.

References
Authors
Ryabova Taisiya Fominichna, Doctor of Economical Science, Professor
Moscow State University of Technology and Management named after K.G. Razumovsky,
73, Zemlyanoy Val St., Moscow, 109003, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ignatova Tatyana Vladimirovna, Doctor of Economical Science, Professor
South-Russian Institute of management - branch of Russian presidential Academy of national economy and state service under the RF President of the Russian Federation,
70, Pushkinskaya St., Rostov-na-Donu, 344002, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tikhomirov A. A.Improve Supplier Management Procedures in the Procurement of Raw Materials in the Food Industry

P. 30-33 Key words
procurement management; food; business process; criteria indicators; customer-oriented design

Abstract
In methodology of customer relationship-oriented food design has an important place procurement management procedure of raw materials. It is impossible to ensure stable quality and competitiveness of food products without the organization at the present level of procurement management business process. Studies have shown that the system of organization of the process on the basis of performance criteria indicators is provided high quality of food products and its success on the food market. The block of business process diagram which is shown in the article includes the basic operations: selection of suppliers, supply of raw materials and, verification of purchased product, the transfer of raw materials in the production, monitoring and evaluation of suppliers. Entering of business process is defined by the developed base of suppliers and a list of providers which is involved in the tender. The yield of the process is characterized by the production of raw materials and security of the required quality and quantity of materials. The heart of procurement management system is based on a scientific approach compliance criteria indicators parameters of the process: the ability to meet customer, stability of supply, verifiable supplied raw materials. During chosingprovider, the most important criteria indicators customer satisfaction in quantity, quality and price of raw materials supplied on the basis of the competence of the supplier and the community of values for the supplier and the consumer. Stability of supply depends on the ability of the supplier to the desired time and place you need to supply. The prospect of a supplier associated with providing industrial premises, equipment, personnel and financial stability of the vendor. Verifiability ensure compliance of safety and quality, except for the supply of counterfeit and pirated products. Evaluation of suppliers is carried out by the method using a dynamic rating scale and rankings in four categories. When injected into the categories A, B, C, the supplier receives the opportunity to participate in the tender. Submissions of article contribute to the development of procurement management system on food enterprises.

References
Authors
Tikhomirov Alexey Alexandrovich, Candidate of Economical Science, Professor,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



AQUACULTURE IN THE EXHIBITION PRODEXPO-2016

Production, Logistics, Realization of Commercial Fish Farming (International Conference "Aquaculture 2016")

Doronin S. A. Problems of the Fishing Industry and their Solutions

Balashov V. V. How to Entrepreneur Start to Grow Marketable Fish?

Moiseev A., Golenkevich A. V. Ensuring Environmental Safety in the Cultivation of Salmon

Golod V. M. Planting Material as a Major Component of the Aquaculture

Podobed L. I. Promising Directions of Improvement of the Base Component of Animal Feed

The Results of the "RoundTable" "Aquaculture 2016"

INNOVATIVE TECHNOLOGIES

Yazev S. G., Levochkina L. V., Golubeva Yu. I.The Use of Buckwheat Husks in Cooking Biscuits

P. 46-48 Key words
Buck wheat husks; dietary fiber of buckwheat husks; low-calorie baked foods; functional food products; production of biscuits

Abstract
One of major tasks currently facing the food industry is purposeful creation of civilized market for medicinal and dietary, therapeutic and pediatric food products meeting the needs of specific population groups, such as children of different age; people suffering from various diseases (diabetes etc.); people with various physical activities. The objective of this work is studying of possibility to produce low-calorie baked goods enriched with dietary fiber obtained from secondary raw materials. One of such cereals is buckwheat which after being processed leaves a lot of waste - so-called husks. Though buck wheat husks has never been used in food industry before, after being processed it acquires a number of healthy properties that allow using them as a valuable secondary raw material for production of various nutritional supplements. The work proves practice ability of using buck wheat husks in the pastry through the example of biscuit. It was found out that alkaline hydrolysis is not sufficient for disintegration of the walls of buckwheat husks and transition of carbohydrates into buckwheat hydrolyzate. In this connection the enzymatic hydrolysis was performed, and amino acid composition of native and enzyme-treated buckwheat husks was analyzed. It was proved that addition of buckwheat husks improves the biscuit's organoleptic properties and physical and chemical properties of the finished product. Social effect from replacement of raw material prescribed by standard recipe of biscuit by hydrolyzed buckwheat husks. Introduction of buckwheat husks into pastry provides an opportunity to obtain the food products with health-promoting properties and to use them as a part of special-purpose diets.

References
Authors
Yazev Sergey Gennadyevich, Graduate Student,
Levochkina Lyudmila Vladimirovna, Candidate of Technical Science, Docent,
Golubeva Yuliya Igorevna,
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, 690091, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pavlova Zh. P., Pentekhina Yu. K., Tekutyeva L. P., Bobchenko V. I.Innovative Methods of Ice Cream Consumer Properties Formation

P. 50-52 Key words
soft sour-milk ice cream; technology; hydrobionts; cooking water; consumer attributes

Abstract
In modern nutrition the main negative trends are associated with excessive consumption of foods which are not balanced in terms of nutrients and sustainable deficit vital ingredients from food. In the conditions of market economy the dairy industry is oriented on finding optimum and most effective ways of its development, including the production and realization of ice cream. Ice-cream abroad applies to products of mass consumption with a level 7 kg per year per person, far above the level of its consumption in Russia. Difference combinations of the composition ice cream presented on the world market dictates the need to expand the range of ice-cream in the Russian market with original taste. It will allow to involve new ingredients in technology of ice cream. This article is devoted to finding natural ingredients that can be used to increase food and biological value of ice cream with allowances made for global approach to the formation of its range. The use cooking water of hydrobionts differing nutritional and biological value and giving an unconventional taste sensations offer the possibility of creating a new range line of ice cream. This article is shown the protein content cooking water of hydrobionts and the research results of organoleptic characteristics of ice cream mixes with replacement water included in composition to cooking water of hydrobionts. The authors substantiated possibility of formulating sour-milk ice cream using the cooking water of hydrobionts. It was determinate the optimum amount of the cooking water in composition sour-milk ice cream using dry bacterial ferment "VIVO" designed for the production of kefir. Technological parameters of ice cream production with allowances made for bacterial ferment and cooking water of hydrobionts were optimized. This article is shown research results of organoleptic and physico-chemical characteristics of developed parties soft sour-milk ice cream. The authors specified that replacing water to cooking water of hydrobionts forms the original taste of ice cream. Energy value of soft sour-milk ice cream with cooking water of hydrobionts was calculated by authors. Identification assessment of ice cream with cooking water of hydrobionts were conducted in accordance with the requirements of GOST 32929-2014. This research work did in laboratory testing centre "Laboratory complex of veterinary-sanitary examination" based on "Innovative technology centre" of the FEFU.

References
Authors
Pavlova Zhanna Petrovna, Candidate of Technical Science, Professor,
Pentekhina Yuliya Konstantinovna,
Tekutyeva Lyudmila Alexandrovna, Candidate of Technical Science, Docent,
Bobchenko Viktoriya Ivanovna,
Far Eastern Federal University,
22G, Ayaks, Russky Ostrov, Vladivostok, Primorsky Krai, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.



Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Sviridova D.A., Kostsova T.E.Application of ÑÎ2-Extract from Grape and Sea Buckthorn Seeds for Stabilization of Vegetable Oils During High-Temperature Processing

P. 54-56 Key words
anti-oxidant properties; biologically active compounds; grape seeds; sea buckthorn seeds; thermal conditioning; ÑÎ2?extracts

Abstract
Wastes of the grape and vine-producing industry branch, such as grape and sea buckthorn seeds, contain a wide spectrum of valuable biologically active substances, which can be used in butter-oil production industry as active nutrition supplements. The purpose of this work consisted in research of possibility as for application of supercritical ÑÎ2 extracts received from grape and sea buckthorn seeds as a native additive to vegetable oil enhancing its oxidation stability at multi-hour thermal processing, for example, in frying oil. Comparative studies of physical and chemical indices pre- and supercritical sea buckthorn and grape seeds' ÑÎ2 extracts are presented, as well as fat-acid composition of ÑÎ2 supercritical extracts received from grape and sea buckthorn seeds are identified. Refined sunflower oil with preliminary introduced ÑÎ2 extracts was exposed to thermal conditioning at 180 - 185 °Ñ temperature in the course of 9 hours. During work performance, there were defined indices of oxidation damage of oils - acidic, peroxide and anisidine values, as well as extinction coefficient characterizing accumulation of diene compounds in oils. It was determined that growth of the peroxide number occurs during the first 3 hours, after which active disintegration of unstable primary and accumulation of secondary oxidation products start, and intensive growth of anisidine number begins. In this connection, anidisine numbers in oil with addition of ÑÎ2 extracts increase with the lower rates than in the control sample. Intensity growth of the absorption band at 232 nm wave length testifies about increase of conjugate diene chromophores content and correlates with the fat oxidation thermal oxidation degree. The value of extinction coefficient for samples with introduction of ÑÎ2 extracts is lower than in the control sample. The best results were obtained for the sample with sea buckthorn ÑÎ2 extract, However, it is necessary to note that the cost of sea buckthorn seeds is much higher than the cost of grape seeds. As a general principle, the distinct tendency of sunflower oil oxidation capacity is observed while introducing ÑÎ2 extracts that allows it to recommend their usage as a natural additive of anti-oxidant action at exposure to high temperatures during long period of time.

References
Authors
Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician RAS,
Panasyuk Alexandr Lvovich, Doctor of Technical Science, Professor
Kuzmina Elena Ivanovna, Candidate of Technical Science,
Sviridov Dmitry Alexandrovich
Institute of Brewing, Nonalcoholic and Wine Industry,
7, Rossolimo St., Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kostsova Tatyana Evgenyevna
Fat Institute (Moscow branch),
5A, 1st Grayvoronovsky Proezd, Moscow, 109518, This email address is being protected from spambots. You need JavaScript enabled to view it.



COMPLEX USE OF RAW MATERIALS

Lisitsyn A. B., Neburchilova N. F., Petrunin I. V. Complex Use of Raw Material in the Meat Sector of the Agro-Industrial Complex

P. 58-62 Key words
depth of processing; effective organization of production; complex use of raw material; endocrine-enzymatic raw material

Abstract
At present, inthe meat sector of the agro-industrial complex of the Russian Federation, an increase in effectiveness of processing of all kinds of raw material is considered from different points of view. In particular, the problem of organizing the rational and complex use of raw material, which is obtained in the process of slaughter and processing of all kinds of slaughter cattle, in the industrial production of meat and meat products has assumed agreat significance in the last years as a form of increasing the depth of agricultural raw material processing upon condition of ensuring the ecological safety. In addition, in the conditions of the necessity of ensuring import substitution, development and implementation of modern and effective directions of collecting, processing and using all kinds of products of cattle slaughter and processing has assumed vital importance. The concept of the non-waste technology has been formed in connection with the necessity of environmental protection from the anthropogenic effect of the material production. Nowadays, the change to the low- and non-waste production cycles is considered one of the fundamental directions in solving problems of the rational use of natural raw material resources and environmental protection. Reconstruction of the traditional technological processes with the aim of complex use of raw material is conditioned by the requirements of increasing production efficiency and maximal satisfaction of a society demand for domestic food products. With that, production has to ensure output of high-quality products, be resource saving and ecologically safe. Thus, the problem of changing processes of agricultural raw material processing to the non-waste production cycle has two interrelated aspects - economical and ecological. It has been scientifically proved and practically verified that upon complex use of animal raw material, it is possible to use with high efficiency practically all kinds of not only the main, but also the secondary raw material, which allows ensuring not only an increase in the depth of processing but also non-waste production. The specialists of VNIIMP has been developing and implementing new advanced technologies and equipment with the aim of complex use of raw material, an increase in the depth of secondary raw material processing, which makes it possible to achieve high indicators of production profitability. In this connection, it is evident that slaughter and processing of cattle, collection and treatment of all kinds of slaughter products have to be carried out in industrial enterprises with a high level of concentration of production uponcondition of implementing modern scientificallyjustified and highly technological manufacturing processes in the meat sector of the agro-industrial complex of the Russian Federation.

References
Authors
Lisitsyn Andrey Borisovich, Doctor of Technical Science, Academician of RAS,
Neburchilova Nina Fyodorovna, Candidate of Economical Science, Docent,
Petrunina Irina Vsevolodovna,
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.



ENGINEERING AND TECHNOLOGY

Eremeeva N. B., Makarova N. V.The Use of Ultrasonic Radiation for the Extraction of Antioxidants from Berries

P. 63-65 Key words
ultrasonic irradiation; extraction; antioxidant activity; phenols; berries

Abstract
Concentrated extracts are increasingly used as additives in the production of fortified foods and cosmetics. Traditional technology of production of extracts have a low efficiency. One of the methods to increase the efficiency of extraction can be ultrasonic irradiation, which is quite cheap and requires a minimum of hardware design. The article studied the influence of ultrasonic radiation on the properties of berry extracts: chemical composition, antiradical, antioxidant activity, reparative force. The objects of study are extracts from berries of Aronia melanocarpa, black currant, raspberry and cherry, growing on the territory of Samara region. Work was done on the basis of Samara state technical University, Department of Technology and organization of public catering. The extracts were obtained using an ultrasonic device PSB-2835-05 at a frequency of 35 kHz at 37 °C for 1 hour. In the control group were received the extracts at 37 °C for 2 hours without the use of ultrasound. In this paper various techniques are used to determine the level of antioxidant activity: the content of total amount of phenolic compounds equivalent to Gallic acid, flavonoids equivalent catechin equivalent anthocyanins cyanidin-3?glycoside, antiradical capacity using the free radical DPPH method (2,2?diphenyl-1?picrylhydrazyl), restoring force by the method of FRAP (ferric reducing antioxidant power), antioxidant activity in linoleic acid system. The use of ultrasonic irradiation allows to increase the content of phenolic compounds in the extract compared with the extraction method maceration from 1.1 to 1.5 times. Analysis of extracts the content of flavonoids and anthocyanins showed that the use of ultrasound significantly increases their concentration. Ability to inhibit free radical DPPH method for extraction under the conditions of ultrasonic radiation for raspberry, cherry and blackcurrant increases sharply. Restoring forces is increased after ultrasound treatment compared to the control group samples. Ultrasound-extracts of black currant and chokeberry have a greater capacity of inhibition of linoleic acid compared with the extracts obtained under standard conditions.

References
Authors
Eremeeva Natalya Borisovna,
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor
Samara State Technical University,
244, Main Building, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it.



Chernyshova V. A., Labutina N. V., Belyavskaya I. G., Bogatyreva T. G., Yudina T. A.The Impact on Quality of Flax Flour Bread from a Mixture of Rye and Wheat Flour

P. 66-69 Key words
flax flour; quality; wheat flour; rye flour; bakery products

Abstract
The main raw materials of bakery production is wheat and rye flour. Various types of non-traditional raw materials used to improve the nutritional value and giving the functional properties of bakery products. Objective: to explore the possibility of using flax flour as an additional raw bakery production. Researches were conducted at Moscow State University of food productions. The article is devoted to the use of defatted flax flour as an ingredient of bakery products for a healthy diet. Much attention is given to nutrients composition and functional properties of the flaxseed flour, the benefits it provides and dough recipes. The technology of bakery samples' production, quality indexes of research materials are rewieved. Properties of rye and linen ferment are defined: humidity, acidity, indicator of carrying power. The article touches upon the issue of the influence regularities of defatted flaxseed flour on properties of wheat dough in conjunction with the process-dependent parameters and organoleptic, physical and chemical indicators of the quality of bakery products. Îrganoleptic properties are studied: color of crust, properties of surface, taste, aroma, crumbs color, structure of porosity and rheological properties of crumb. The rational dosage of flax flour is established at a ratio of rye and wheat flour from 60:40 to 80:20. These consistent patterns form the basis of the technology of bakery production using flax meal.

References
Authors
Chernyshova Viktoria Alexandrovna, Master,
Labutina Natalya Vasilyevna, Doctor of Technical Science, Professor,
Belyavskaya Irina Georgievna, Candidate of Technical Science, Docent,
Bogatyryova Tatyana Glebovna, Doctor of Technical Science, Professor,
Yudina Tamara Alexeevna, Candidate of Technical Science, Docent
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

NEWS FROM COMPANIES

EVENTS AND FACTS

On the 100th Anniversary of Academician Alexei Alexeevich Pokrovsky (1916-1976)

XVI All-Russian Congress of Nutritionists and Dietitians

The Results of the the Exhibition "Prodexpo-2016"

International Forum "Food security of Russia"

Calendar of Exhibitions at the II Half of 2016