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Rambler's Top100

Food processing Industry №9/2016

The Results of the Work of the Enterprises of Food and Processing Industry of Russia


Panfilov V. A.Research and Development of Agro-Industrial Complex Engineering

P. 8-11 Key words
the analysis of the development of the system "science-engineering-production"; the dialectic of modern engineering; communications engineering, and technological structures in agriculture; development of modern engineering APK

The article is devoted to aspects of the development of engineering agro-industrial complex of Russia under the influence of the results of fundamental research in various fields of science. The focus of the dialectic system of "science - engineering - production". The scope of the discussion includes the engineering development of modern agriculture and its development prospects. The core of the article is analysis of the relationship between technological paradigms in agribusiness with the development of the engineering activities. Special attention is paid to the role of man in food production and the social consequences of automation of technological processes. From a historical point of view, the development of engineering APK presented as a necessary methodological research that objectively predictable results. Shows the reasons that were the impetus for the industrial revolution in agriculture. The analysis of the reversal of direction "manufacturing-science" in the direction "science-production". The transition of scientific knowledge into engineering is considered as the main driving force of the change of technological structures in agriculture. Sets forth the conditions of the permanent pipeline "science-production". Reviewed the main features of the sixth technological structure in agriculture (2025-2080 G. G.)

Panfilov Viktor Alexandrovich, Doctor of Technical Science, Academician of RAS,
Russian State Agrarian University - Moscow Agricultural Academy named after K.A. Timiryazev,
49, Timiryazevskaya St., Moscow, 127550, This email address is being protected from spambots. You need JavaScript enabled to view it.

Isaev V. A., Simonenko S. V. Innovative Food for the Body to Adapt to the Environmental Conditions

P. 12-15 Key words
negative factors of the environment; illness; correction of violations; adaptation; Eykonol; Marina; non-drug methods; myocardial infarction; cancer; stomach ulcer; dokozaheksayen acid; innovative products

Scientific research institute of baby food of FITs of food, biotechnology and safety of food of FANO. Technogenic development of society by the beginning of 21 centuries has reached the improbable sizes and has allowed to lift a labor productivity repeatedly. At the same time the same technogenic revolution has led to new problems which essence it is possible to call simply ecological, dangerous both for the nature and for the person. Pollution of the environment first of all strikes cardiovascular system of the person, and then has the negative effect on such important bodies as a liver, lungs, a brain, on immune, endocrine and nervous systems. In Moscow dies of cardiovascular diseases of 58%, of cancer of 17,3%, poisonings and injuries of 12,1%, diseases of a digestive tract of 4%, respiratory organs of 2,5% of number of all dead and therefore it is possible to plan tactics and strategy of protection of the population of Moscow and similar to it the cities. Among the known methods of treatment and prevention of cardiovascular and other diseases the increasing popularity is received by non-drug methods. Efforts of research associates of SMP Trinita (Moscow) have created a number of innovative domestic products (Eykonol, Eyfitol, Eyferol, Dokanol, etc.) which possess pronounced anti-atherosclerotic and immunoreactive action. The testing which are carried out to scientific research institute of general pathology and a pathophysiology of the Russian Academy of Medical Science have shown that Eykonol allows to reduce in experiment death rate in the first days after creation of conditions of a myocardial infarction almost by 7 times, has strong anti-rhythmic effect and significantly changes a regidnost of arteries, increases their elasticity thanks to what the increase in a channel of blood arising in case of stress loads does not cause jumps of arterial pressure. Repeated decline in mortality is explained, mainly, by antiarrhytmic effect of the polynonsaturated eykozapentayen and dokozaheksayen fatty acids containing in Eykonol. Positive results are received also in treatment of oncological diseases and ulcer diseases of a stomach and duodenum. In the experiments made in ED and TO Cancer Centre it is established that Eykonol slows down development of a breast cancer of Ca 755 and, depending on a dose, the speed of braking can grow from 34 to 93%. By the researches executed in Moscow oncological institute of Herzen it is established that Eykonol in combination with Marine dietary supplement promotes decrease in risk of development of cancer of digestive tract in employees of the oil processing entities by 3-4 times. The results received when using innovative development of an emulsion form of Eykonol in treatment of stomach ulcer are at least interesting. Three-four sessions of applications of an innovative emulsion of Eykonol directly on an ulcer surface led to healing of ulcer defect, and within eight months any recurrence was not noted. Acceptance of the protective measures which are based on application of the safe products possessing protective action in relation to negative factors of the environment is necessary.

Isaev Vyacheslav Artashesovich, Doctor of Biological Science, Professor, Physiologist,
Simonenko Sergey Vladimirovich, Doctor of Technical Science,
Research Institute of Baby Food-branch "Federal Research Center of Food and Biotechnology"

Zolotin A. Yu., Antipova T. A., Shakhaylo N. A.The Exclusive Attitude to the Definition of Eco-Clean Product

P. 16-18 Key words
ecologically pure product, ecologically safe product, anthropogenic exchange, anthropogenic influence, anthropogenic pollution, the allowable level of anthropogenic influence

In the food processing industry are actively discuss issues of food safety and quality in the ecology field. This explains the popularity of definition "the ecologically clean product", "the ecologically safe product". The concept of "the ecologically clean product" can be regarded as neologism. As a rule, the concept "the ecological purity" pertaining to the food product, identifies with food safety. In our opinion, ecologically clean product - a product without anthropogenic contaminants added to the product under anthropogenic impact at the stage of preparation of raw materials and manufacturing of the product. In the present conditions it is impossible to talk about the raw materials, located outside the anthropogenic metabolism and find products that don't contain elements of anthropogenic pollution. The question is in the degree of human impact, allowing conditionally define the product as "ecologically clean". In the analysis of "ecological purity" of the product with man-made pollution should be excluded fertilizers, pesticides, antibiotics, hormones, relating to farming practices and zootechny and determine the status of organic product. It is necessary to distinguish the concepts "the production of environmentally friendly products" and "the environmentally friendly food production. "The first concept refers to the anthropogenic pollution of raw materials at the stage of its preparation, the intermediates and the products process; the second refers to the environmental pollution due to industrial waste. At the sphere "the foods environmental cleanliness" should include criteria that help determine the limit of "environmental friendliness", for example, as follows: "the allowable level of human impact".

Zolotin Alexandr Yuryevich, Candidate of Technical Science,
Antipova Tatyana Alexeevna, Doctor of Biological Science,
Shakhaylo Natalya Anatolyevna,
Research Institute Baby Food, the branch of the Federal Food Research Centre, Biotechnology and Food Safety,
48, Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.

Skobelskaya Z. G., Goncharuk I. V., Solovarova A. E. Expanding the Range of Wafers of Prophylactic Purpose

P. 20-22 Key words
antioxidant; waffles; fatty fillings; wheat germ oil; prophylactic properties

Food Production, at the Department of "High-Tech Food Production". The object of the study were the waffles and fat filling containing confectionery fat, powdered sugar, cream powder. It includes part of the confectionery fat replaced with wheat germ oil and examined the rheological properties of mixtures of confectionery fat and oil. Used the methods of experimental design, sensory evaluation (on a 30?point scale), determining the consistency of the filling on the EAA-1 device, the shear stress on the device strukturometr-1, index of non-system - the instrument Sim Reader. Studying the influence of oil from wheat germs organoleptic properties, rheological parameters and information waffle fillings and showed that the optimal quantity in the fat blend should be 7.5-10.5?%, in the filling - 2.6-3.1?% of the prescription components. The indicator of consistency decreased by 10.8?%, the shear stress - 13.7?%, the information rate (unsystematic) - by 33.3 per cent relative, indicating that the improvement of the quality of the filling of the desire of non-system parameter to zero, and to ensure stable molding process. Calorie wafers increased slightly (by 0.5-0.6?%). Created "Field recipe" wafers with a fatty filling of individual manufacturers to select recipes for simple technology for implementation in production.

Skobelskaya Zinaida Grigoryevna, Doctor of Technical Science,
Goncharuk Inna Vadimovna,
Solovarova Alexandra Evgenyevna,
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.

Kutsenkova V. S., Ptichkina N. M.Development of the Technology of Bakery Products with the Addition of Safflower Seed

P. 23-25 Key words
safflower seeds; bakery products

In-depth study of a number of researchers in the chemical composition not previously used raw materials has allowed to reveal its nutritional value and to prove the feasibility of its use in the baking industry. Among the many available natural dietary supplements great attention supplements that not only improve the nutritional value of bakery products, but also to improve the baking properties of flour used. In this regard, the creation of new types of bakery products, enriched with herbal dietary supplements is an urgent task. A feature of the safflower seed is a significant content of linoleic acid (over 78?% in oil), which refers to indispensable and essential for ensuring the integrity of plasma membranes, growth and reproduction, functioning of the skin and other organs. The high content of linoleic acid suggests the presence of safflower seed oil biological activity, namely cholesterol-lowering. Therefore, safflower seeds is promising in terms of scientific basis for use in the food industry. Development of technology of bakery products with the addition of safflower seed is the purpose of this study. The study was carried out in the Saratov state agrarian University. Recipe "Sitno of Bread flour wheat the highest grade" has been selected as the source. In the classic recipe carried out the replacement of wheat flour and crushed safflower seeds in concentrations of 3, 5 and 7?%. The studies evaluated the influence of introduced additives on the organoleptic properties of bakery products, dough rheology, physical and chemical indicators of finished products. The optimum concentration of the additive safflower seed. Technology and recipe of bakery products with the addition of the crushed seeds of the safflower, based on the study of organoleptic, rheological, functional and physicochemical properties were developed. This allows to expand the assortment and to enrich products with the missing nutrients of food.

Kutsenkova Vasilisa Sergeevna, Graduate Student,
Ptichkina Nataliya Mikhaylovna, Doctor of Chemical Science, Professor,
Saratov State Agrarian University named after N.I. Vavilov,
1, Teatralnaya Ploschad, Saratov, 410012, This email address is being protected from spambots. You need JavaScript enabled to view it.

Starter and probiotic cultures AiBi for a new generation of milk products

Romanenko E. S., Sosyura E. A., Nudnova A. F., Selivanova M.V., Esaulko N. A., Parusova K. V.Antioxidant Activity of Unabi Fruits

P. 28-29 Key words
antioxidant activity; ascorbic acid; gallic acid; P-active compound; free radicals; unabi

In recent years, the topic of free radicals and reactive oxygen-containing species attracts attention of the scientific community. The purpose of research is to evaluate the fresh unabi fruit on the content of biologically active substances and general antioxidant activity for use in the processing industry. The high reactivity of radicals under physiological conditions leads to faster oxidation processes that destroy the molecular basis for cell and causes numerous pathological conditions. Compounds capable of binding the particles containing unpaired electrons called antioxidants. Antioxidants play an important role in regulating the flow of free radical reactions in the body, the most promising sources of antioxidants are plant facilities. The article assesses the fresh unabi fruits in content of biologically active substances and total antioxidant activity for use in the processing industry. The content of biologically active substances in fresh unabi fruits were determined during the maturity of the technology in accordance with GOST. For this purpose, a liquid chromatograph amperometric detector "Color Jauza-AA-01". As performed gallic acid standard. Based on the research conducted, it was found that the jujube fruits have a high content of ascorbic acid: in the studied samples of this culture growing in the conditions of Stavropol Territory, it was 78.6 mg / 100 g. Furthermore, fresh fruit studied unabi characterized comparatively high concentration of P-active substance: 530 mg per 100 g product. The total amount of antioxidants in fruits unabi was 160 mg / 100 g on the basis of the research determined the content of some biologically active substances of fresh unabi fruits.

Romanenko Elena Semyonovna, Candidate of Agricultural Science, Docent,
Sosyura Elena Alexeevna, Candidate of Technical Science, Docent,
Nudnova Anna Fyodorovna,
Esaulko Nataliya Alexandrovna, Candidate of Agricultural Science, Docent,
Selivanova Mariya Vladimirovna, Candidate of Agricultural Science, Docent,
Stavropol State Agrarian University,
13, Per. Zootekhnichesky, Stavropol, 355000, е This email address is being protected from spambots. You need JavaScript enabled to view it.
Parusova Kristina Vyacheslavovna,
Michurinsk State Agrarian University,
132 A, Gerasimova St., Michurinsk, 393760, This email address is being protected from spambots. You need JavaScript enabled to view it.

Ivanova M. I., Kashleva A. I., Razin A. F., Razin O. A.Edible Flowers - a Promising Source of Phytonutrients in Human Nutrition

P. 30-32 Key words
edible flowers; antioxidants; phenolics; flavonoids; mineral elements

Globally, people are demanding more attractive and delicious food. The growing demand for new products with high nutritional value of the products is of interest to the edible flowers. Universal globalization has contributed not only to increase consumer awareness, but also a revival of the ancient customs of life, when the edible flowers have played an important role in human nutrition. New information on the composition and nutritional value of edible flowers is also an important and represents a sufficient basis for their consumption. In addition, new technologies in the food industry, as well as innovative logistics approaches a quick sale of chilled foods allowed to return to the older food resources. This growing demand has been and remains at the present time due to the manufacturers of finished products in order to expand and introduce new types of food. Edible flowers have anti-inflammatory, antibacterial, antifungal, antimutagenic, antitumor, antiviral, antiokisadantnym action. Is an excellent source of minerals, especially phosphorus and potassium, vitamins, phytonutrients essential: Carotenoids, flavonoids, anthocyanins, etc. The main criteria for evaluation of quality of edible flowers are their sensory characteristics, such as attractiveness, size, shape, color, taste and aroma. Their colors are predetermined by many chemical compounds, but the most important are flavonoids and carotenoids. High antioxidant activity of flowers generally correlates with the level of flavonoids. The most in demand rose flowers, nasturtium, marigold, calendula, daylilies, chrysanthemums, hibiscus, borage, pansies, zucchini. It is necessary to develop a culture of human nutrition, including by inclusion in the diet of edible flowers as food preferences developed in early childhood.

Ivanova Mariya Ivanovna, Doctor of Agricultural Sciences, Professor of RAS,
Kashleva Anna Ivanovna, Candidate of Agricultural Science,
Razin Anatoliy Fyodorovich, Doctor of Technological Science,
All-Russian Scientific Research Institute of Horticulture,
500, Ramensky Area, Moscow Region, 140153, This email address is being protected from spambots. You need JavaScript enabled to view it.
Razin Oleg Anatolyevich, Candidate of Agricultural Science,
All-Russian Scientific Research Institute of Breeding and Seed Production of Vegetable Crops,
143080, 14, Selectsionnaya St., VNIISSOK, Odintsovsky Area, Moscow Region, This email address is being protected from spambots. You need JavaScript enabled to view it.


Anisimov B. Is it necessary to Reform the Economic Models of Management by Legal Entities?


Peschanskaya V. A., Osipova V. P., Tochilina R. P., Trofimchenko V. A., Goncharova S. A. On the Determination of the Total Extract and Given Not Less than 35.0?% Strength in Wine Production

P. 36-38 Key words
extract, total extract, reduced extract, brandy distillates, brandy, sucrose, sugar inversion, sugar color

Quality assurance of wine products is one of the most important problems of the industry. In order to prevent the trafficking of falsified products on the Russian market in FGBNU VNIIPBiVP is woking on the development of regulatory documents in order to expand the list of indicators, confirming the authenticity of the product and conformity to the declared name and control of the methods. In the existing documents from 05.01.2016 the Russian Federation GOST 31728-2014 "Brandy distillates. General specifications" and GOST 31732-2014 "Brandy. General specifications" introduced standardized mass concentration of the total extract in brandy distillates and the reduced extract in brandy. In this regard, the development of the international standard GOST "Wine products and raw materials for its production. Method of determining the mass concentration of total and reduced extract". The standard is based on the gravimetric method for determining the dry extract in alcoholic beverages with a volume fraction of ethanol 35?% vol. recommended by the International Organization of Vine and Wine. The mass concentration of the reduced extract is calculated from the difference between the values of mass concentration of the total extract and the mass concentration of sugars, determined in accordance with GOST 13192. In a result of studies to determine the reduced extract in brandy in developed normative document was introduced by the amendment, which takes into account the simultaneous presence in the product of the sucrose, inverted sugar and sugar color.

Peschanskaya Violetta Alexandrovna,
Osipova Valentina Pavlovna, Candidate of Technical Science,
Trofimchenko Vladimir Alexandrovich, Candidate of Technical Science
Tochilina Regina Petrovna, Candidate of Technical Science,
Goncharova Svetlana Anatolyevna,
Research Institute of Brewing Soft Drinks and Wine Industry
7, Rossolimo St., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.

Pochitskaya I. M., Lobazova I. E.Modeling of Products Security Based for Microbiology Predictive L. Monocytogenes in Frozen Mixtures of Vegetables

P. 40-43 Key words
microorganism, L. monocytogenes, frozen mixes, safety, a growth curve, water activity, рН, log-phase, microbiological predictive models, Modified Gompertz Growth Model and Baranyi Growth Model

The problem of safety of food raw materials and foodstuff is one of the actual state questions providing health of the nation. The problem of safety of food raw materials and foodstuff is one of the actual state questions providing health of the nation. Pathogenic microorganisms can contain in foodstuff initially, and can contaminated them in the subsequent, at non-observance of sanitary-and-hygienic rules and technology. Application of predictive models allows to define degree of safety of foodstuff in the course of their manufacture at all stages from the moment of reception of raw materials before realisation and the use of a ready product. Predictive models can receive the fullest information on growth and reproduction of microorganisms at the set parametres of environment (рН, Aw, temperature, the maintenance of salt and preservatives, СО2). The present work researched of application predictive models for growth of pure culture L. monocytogenes in Fraser's broth and in the frozen mixes of vegetables "Lecho" and "The French mix", manufactures Agrosprint KFT, Karcag, Hyngary. Two samples of the frozen mixes were inoculated of L. monocytogenes strain АТСС 19111 and were stored at temperature 20 °С. The received curves of growth have been estimated by means of such primary models as logistical (with a lag-phase and without it), Modified Gompertz Growth Model and Baranyi Growth Model. During mathematical calculations it has been noticed, that the best results have been received by means of logistical model with a log-phase. In the frozen mix of vegetables possessing bigger value of water activity and value рН, close to neutral, growth rate above, hence at identical temperature product damage occurs faster.

Pachytskaya Irina Mikhaylovna, Candidate of Agricultural Science,
Lobazova Irina Evgenyevna, Candidate of Chemical Science,
Scientific and Practical Center of the National Academy of Food Science,
29, Kozlova St., Minsk, 220600, This email address is being protected from spambots. You need JavaScript enabled to view it.

Antonenko O. M., Boytsova T. M., Nizhelskaya K. V. Quality Indicators and Shelf-Life of Chilled Meat Semi-Finished Products with the Addition of BAA "Fukolam-S"

P. 44-47 Key words
"Fukolam-C", meat products, biologically active additives, quality features, expiration dates

Increased shelf life of refrigerated meat semifinished possible by adding to the formulation of products of natural preservatives. One of the most promising natural preservatives is biologically active additives (BAA) "Fukolam-S", manufactured in the Primorsky region of the brown alga Fucus disappearing (Fucusevanescens). The aim of the study was to analyze the possibility of using dietary supplements "Fukolam-C" for prolonging the shelf life of meat products. As the object of study is considered the technology of production of semi-finished meat refrigerated small-sized. The raw material for the production of these products has become a hip and neck portion of lean pork and bold. The experiment was worked semi batch, which samples were injected brine containing 0.5?% BAS "Fukolam-C", and then subjected to maturation massaging, cooling in the refrigerator at a temperature of 40C and storage. The next stage of the study was a comprehensive study of the samples on the basic quality and safety. The result of the study conducted by the sensory semifinished product with the addition of BAA "Fukolam-S" has shown a high level of taste and consumer properties. To study the processes of oxidative damage to the fat part of the semi-finished product during storage were determined peroxide value (IF), which characterizes the degree of rancidity of fat fraction semi-finished and acid number (CN), reflecting the depth of the hydrolytic changes in fat. By the end of the shelf life of barbecue index value IF and CN in a sample using dietary supplements "Fukolam-C" was less than the standards that indicate the achievement of a positive technological effect by the addition of a preservative "Fukolam-S", slowing oxidative damage processes during storage of semi-finished products. processes microbiological spoilage samples The study found low content of microorganisms and high resistance to microbial spoilage. The use of dietary supplements "Fukolam-C" in the production process is a promising direction, contributing to the emergence of new types of product and increase the shelf life of chilled meat semis.

Antonenko Olga Mikhaylovna, Graduate Student,
Boytsova Tatyana Maryanovna, Doctor of Technical Science, Professor,
Nizhelskaya Kseniya Vladimirovna, Graduate Student,
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, Primorsky Krai, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.


Burdun N. I. The Firm "Buhler AG" for the Modern Production of Chocolate and Chocolate Products in Russia

Pertseva A. D., Pozdnyakova Yu. M., Kovalyova N. N., Esipenko R. V., Garkavets M. E. Seasonal Changes in Proteolytic Activity and Rheological Characteristics of the Tissues of the Far Eastern Trepang

P. 50-52 Key words
sea cucumbers; the muscle tissue; rheological properties; protease; trepang

Activity of proteolytic enzymes was studied in entrails of sea cucumber in the spring and autumn period. It was found that the greatest activity has been characterized by alkaline proteases in the early spring. The high level of activity observed for acidic proteolytic enzymes remaining in catch seasons. Significant activity of neutral protease has been observed only in May and September. It has been shown that the activity of alkaline proteases by mid-summer (July) is almost zero, and has a tendency to recovery in August. A similar pattern observed for acid proteases. It was found that changes in the activity of proteolytic enzymes was coincided with the reproductive cycle of sea cucumber. The activity of sea cucumbers metabolism was decreases during the spawning period (June-July), as evidenced by the decrease in the activity of digestive enzymes. Based on the analysis of literature sources was suggested that the proteolytic activity of the viscera of the Far Eastern sea cucumber can be provided as an endogenous enzyme produced vesicular enterocytes, and micro-organisms that live in the intestinal microflora. The activity of proteases in muscle tissues of sea cucumber, fish caught from April to September was investigated. The general trend of increasing the activity of enzymes in muscle tissue by mid-summer (July), followed by a decrease in September was observed. It is noted that during the spring months in the muscle tissue of sea cucumber predominant activity of neutral proteases, while in the summer-autumn period, the highest activity of acidic proteases. These findings are consistent with the data, carried out by Chinese authors that isolated and purified cathepsin-L bag of muscular sea cucumber Stichopus japonicus. It is suggested that the observed activity of proteolytic enzymes in the acidic and neutral pH ranges, by the presence of cathepsins. Activity of proteolytic enzymes compared with somatic index and rheological properties (shear stress limit) of the body freshly caught sea cucumber species. The findings suggest that there are two peaks of physical indicators index in mid-June and mid-July. The greatest value of somatic index values correspond to the minimum limit of shear stress. It was concluded that changes in the rheological properties associated with the period of gamete balayage sea cucumber, which is accompanied by changes in the biochemical composition of its tissues.

Pertseva Anna Dmitrievna,
Posdnyakova Yuliya Mikhaylovna, Candidate of Technical Science,
Kovalyov Nikolay Nikolaevich, Doctor of Biological Science,
Esipenko Roman Vladimirovich,
Garkavets Margarita Evgenyevna
Far Eastern State Technical Fisheries University,
25B, Lugovaya St., Vladivostok, 690087, This email address is being protected from spambots. You need JavaScript enabled to view it.

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