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Rambler's Top100

Food processing Industry №11/2016

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

FOCUS: IMPROVING THE COMPETITIVENESS OF AGRIBUSINESS

Bulatov D. Export of Russian Food: Challenges and Opportunities

P. 8-10 Key words
foreign trade, importer food products competitiveness, a global provider of food, development strategy

Abstract
Russia continues to remain a major net importer of food - in some years the negative balance in foreign trade in this article was approaching $ 30 billion. However, in the last two years in this area, as can be seen from the following chart, there have been dramatic changes. At the present time in Russia began the active work on realization of export potential of agro-industrial complex. I would especially like to highlight the following: - On consideration in the State Duma the draft Federal law "On support of export". - Approved a plan of measures to support the access of agricultural products to the markets of foreign countries. The plan envisages, in particular, the development Strategy of export of agricultural products. - On behalf of the President of Russia Ministry of agriculture of Russia has prepared the project of the subprogramme to support the export of agricultural products and processed products in the composition of the state program of development of agriculture and regulation of markets of agricultural products, raw materials and food for 2013-2020. Development and implementation of a system of measures to support exports, it is extremely important for the development of production of agricultural products based on export. This will improve the competitiveness of domestic goods on foreign markets and strengthen in the future the role of Russia as the world supplier of food. Practical support to exporters of food have the following organizations: the Russian export; the export-import Bank; Agency for insurance of export credits and investments; national Union of food exporters. The development of the system of export support allows an increasing number of agricultural enterprises to develop production based not only on internal but also on external market. It also gives the Russian production an additional opportunity to more successfully compete with the products of other countries-exporters and are more willing to enter foreign markets.

Authors
Bulatov Dmitry Sergeevich, candidate of economic Sciences
The national Union of food experts
73, Guryanova str., Moscow, 109388, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ivanova V.N., Seryogin S.N., Dzhabaev Yu.A. Competitive Domestic Technologies in the Implementation of Scientific and Technical Policy of Russian Agricultural Sector Development

P. 11-16 Key words
the key areas of science; competitive domestic technologies; innovative system solution of development issues and food processing industry

Abstract
Presidential Decree of July 21, 2016 ¹ 350 "On Measures for Implementation of the State Scientific-Technical Policy in the Interest of of Agricultural Development to Interested Federal Executive Bodies" mandated to develop and implement in the direction of development of food processing industry of measures and routine" "Production, Processing and Storage of Raw Materials, Agricultural Food Products", aimed at the creation and implementation up to 2026 competitive domestic technologies based on the latest achievements of science to production, processing and storage of agricultural products, raw materials and food. This article discusses the problems and solutions of the tasks relating to the format of a set of measures. Developed a set of measures, and the implementation of its provisions will be implemented in a protracted global economic and social crisis and the application of a number of countries of restrictive economic measures against the Russian Federation. The priorities of scientific technological development of agricultural production is to provide leadership in the field of science and innovation through the introduction of advanced technologies in production, creating a new image of the industry able to produce competitive products that may be delivered to the international food markets. Achieving these goals will be achieved on the basis of concentration of scientific, intellectual, human and material resources, a systematic approach to the implementation of forward-looking, fundamental and applied research, ensuring the creation of mission-critical technologies, modern types of resource-saving equipment, to achieve the criteria of food security of Russia. Successful implementation of measures will create new technological order, which will ensure sustainable economic growth sectors of the food processing industry with the achievement of the index of industrial production at the end of the forecast period in 2025?at the level of 104.8?%. Governmental support for research projects for the development of deep processing of feedstock technology will reduce the loss of agricultural and food on the platform to create a modern storage system using artificial cold, to involve the economic turnover of more than 60 million tons of secondary resources, and at the expense of the system address volume innovative products and services in 2025 will reach 17?%. The growth of domestic production of food products will reduce import dependency on basic socially significant products.

Authors
Ivanova Valentina Nikolaevna, Doctor of Economical Science,
Seryogin Sergey Nikolaevich, Doctor of Economical Science
Moscow State University of Technologies and Management named after K. G. Razumovsky,
73, Zemlyanoy Val, Moscow, 109104, This email address is being protected from spambots. You need JavaScript enabled to view it.
Dzhabaev Yunus Abdurakhmanovich, Deputy Director
Department of Scientific and Technological Policy and Formation of Russian Ministry of Agriculture,
1/11, Orlikov Pereulok, Moscow, 107139.



Nuraliev S.U.Features Food Security in the Context of Globalization and Trade Objectives

P. 17-19 Key words
wholesale food markets and wholesale distribution centers; wholesale of food; food security

Abstract
The strategic task of the state, regardless of the economic and political situation in the world market, is to improve the quality of life of the population and providing it with food in accordance with rational norms of consumption. The most important condition for this problem is the formation of effective mechanism of transformation of the economic resources of society in economic benefits. Economic resources on the planet between the countries are distributed unevenly. In this respect, Russia is lucky, she has considerable resources and, accordingly, has natural competitive advantages in comparison with other countries that do not have such resources. One of the main tasks of the state is to create conditions for the development of its own distribution infrastructure, since in the conditions of globalization the solution to the food security of the country depends largely on the efficiency of trade and marketing infrastructure. Analysis of foreign experience in this field shows that the implementation of meat, fish and horticultural products through wholesale and retail markets, allowing the state to more effectively regulate trade and financial flows in the domestic food market. In the article the problems of development of the food market and ensure food security. Special attention is paid to the peculiarities of the functioning of wholesale food markets and wholesale distribution centers taking into account domestic and foreign experience. It seems appropriate to carry out deeper research on the effectiveness of the use of public funds for the creation of the ORC in accordance with the State program of agriculture development and improvement of the state economic and trade policies to ensure food security of the country.

Authors
Nuraliev Sirazhudin Urtsmievich, Doctor of Economical Science, Professor
Non-Profit Organization "Union of Wholesale Food Markets of Russia",
14, of. 421, V.Voloshinoy St., Mytischy, Moscow Region, 141014, This email address is being protected from spambots. You need JavaScript enabled to view it.



Solomkina E. CCI RF Experts Developed a Proposal to Enhance the Competitiveness of Domestic Agriculture

ECONOMICS AND MANAGEMENT

Anisimov B. Where and How to Find the Breakeven Point of the Legal Entity?

The Results of a Major Agricultural Country Exhibition "Golden Autumn-2016"

ENGINEERING AND TECHNOLOGY

Cherevach E.I., Vdovchenko M.E., Palagina M.A., Fischenko E.S.Technology and Commodity Expert Evaluation of Soft Drinks Flavored with Plant Extracts

P. 26-29 Key words
antioxidant activity; non-alcoholic flavored drinks; biologically active substances; plant extracts; recipes; saponin food additive; technology; Commodity Expert evaluation, functional ingredients

Abstract
For soft drinks flavoring mainly use an artificial and nature-identical flavors, as well as the basic framework - mineral water of varying degrees of carbonation. Food essential oils in the soft drink industry used much less frequent because it is required ethanol or surfactants (emulsifiers and solubilizers) to their introduction into the beverage aqueous environment. Also a highly relevant is enriched of flavored beverage a wide range of biologically active substances of plant raw materials. Objective: To explore the possibility of using tea extracts and extracts of medicinal plants cultivated in soil and climatic conditions of Primorsky region (Russia) in the technology of flavored soft drinks with essential oils. The work was done in Federal State Autonomous Educational Institution of Higher Professional Education "Far Eastern Federal University" (Vladivostok).In the course of work a traditional research methods are used. The process of extraction of biologically active substances has been optimized (flavonoids and vitamin C) from green leaf tea, Echinacea purpurea (Echinacea purpurea L.) and peppermint leaves (Menthae piperitae L.); mathematical models of extraction plant raw material expressed as a polynomial equation of the second degree. The compositions of extracts are developed and recipes of soft drinks flavored "Tea bouquet" based on essential oils of lemon, grapefruit, cinnamon are scientifically based with using a soapwort food additive from the Saponsria roots (Saponaria officinalis L.) as a solubilizing agent. The evaluation of the quality of new drinks on a range of indicators in comparison with the analogue is held. The authors have shown that the proposed technique allows to get a clear drinks, without any signs of delamination of essential oils, with a harmonious, slightly tart taste, with no bitterness and medicinal off-flavor, which are characterized by significant concentrations of functional ingredients with antioxidant orientation (flavonoids, tannins, vitamin C), which satisfy the daily needs in it of the human body on 55.0-86.8?%.

Authors
Cherevach Elena Igorevna, Doctor of Technical Science, Docent,
Vdovchenko Maria Evgenyevna, Graduate Student,
Palagina Marina Vsevolodovna, Doctor of Biological Science, Professor,
Fischenko Evgeniya Sergeevna, Candidate of Technical Science, Docent,
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.



Novinyuk L.V., Kulev D.Kh., Velinzon P.Z., Sharova N.Yu.Isolation of Chitin and Chitosan-Glucan Biopolymers from Mycelial Waste of Citric Acid Production

P. 30-31 Key words
Aspergillus niger; citric acid; mycelial biomass; sorbent; chitinglucan complex; chitosan

Abstract
The article presents the results of studies on the allocation of food production waste filamentous citric acid and chitin- chitosanglucan polyamino-saccharides with high sorption properties. Isolation of these sorbents is associated primarily with the necessity of removing the mycelium accompanying proteins, lipids, pigments and mineral substances. Removal of these components is possible with an acid reagent to an alkaline treatment of biomass of the fungus Aspergillus niger. Research conducted at All-Russian Research Institute of food additives, St. Petersburg. The efficiency of removal of this generated during the hydrolysis products is largely dependent on the reactant concentration. An increase in temperature and an increase in the duration of acid-base effects have less impact and are the dominant factors. In acid hydrolysis conducted with hydrochloric acid mass fraction of more than 5?% within 3-4 hours at a temperature of 60 °C occur in ChGK destructive changes leading to loss of glucosamine. In the alkali treatment mycelial mass sodium hydroxide hydrolysis occurs under milder conditions without destroying the complex biopolymer. The impact on the resulting chitin glucan complex of concentrated sodium hydroxide solution with a mass fraction of 20?% results in deacetylation and education hitozanglyukan complex (ChZGC). From ChZGC received by sequential treatment with acetate, and then the alkaline solution recovered low molecular weight chitosan, which showed a high sorption capacity with respect to copper ions. The possibility of solving urgent environmental problems processing mycelial waste production of citric acid to produce biomass of the fungus Aspergillus niger chitin and chitosan-containing sorbtion active polymers.

Authors
Novinyuk Lyudmila Vasilievna, Candidate of Technical Sciences,
Kulev Dmitry Hristoforovich, Doctor of Technical Sciences, Professor,
Velinzon Poline Zalmanovna, Candidate of Technical Sciences,
Sharova Natalya Jurievna, Doctor of Technical Sciences, Professor,
All-Russian Research Institute for Food Additives (VNIIPD)
191014, St. Petersburg, Liteiny pr., 55, This email address is being protected from spambots. You need JavaScript enabled to view it. ,



INNOVATIVE TECHNOLOGIES

Eremeeva N.B., Makarova N.V., Bykova T.O., Bakharev V.V., Demidova A.V., Bykov D.E.Edible Films Based on Apple Puree with Addition of a Mashed Pectin, Cellulose, Carboxymethyl Cellulose

P. 32-34 Key words
edible film, fiber, apple puree

Abstract
Edible food packaging is an important step in food production and one of the innovative direction of development of food packaging. Edible packaging protects products from mechanical damage, as well as from biological and chemical wear, providing numerous benefits to consumers. Due to their properties in recent years, pectin, cellulose and carboxymethyl cellulose (CMC) is actively studied for use as a component of edible films. The aim of this work is the comparative analysis of the organoleptic properties, structure, water absorption ability, the strength characteristics for the films based on applesauce and plasticizers: pectin, cellulose, carboxymethyl cellulose (CMC), or mixtures thereof. Were received 5 samples of edible films, which was experimental researches of properties. Edible films have a yellowish tint, characteristic of applesauce. The most acceptable taste properties are films based on pectin, whereas the film using cellulose and CMC were more homogeneous and as a consequence high strength. Was performed microscopy samples of the edible film. The most homogeneous films are based on cellulose or pectin-cellulose. Tests were carried out tensile edible film materials. It films based on CMC and cellulose are the most durable. However, films based on these plasticizers with the addition of pectin have lower values. The water absorption ability has been defined for all edible films. The greatest water absorption ability has an edible film on the basis of CMC and mixture of cellulose and pectin, the remaining samples only withstand immersion in distilled water at 23 °C for 30 min. the Work is done in the framework of the development of the "Samara state technical University" by 2020.

Authors
Eremeeva Natalya Borisovna,
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor,
Bykov Dmitry Evgenyevich, Doctor of Technical Science, Professor,
Bakharev Vladimir Valentinovich, Doctor of Chemical Science, Professor,
Demidova Anna Vladimirovna,
Bykova Tatyana Olegovna,
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. , 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. , 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Savenkova T.V., Kochetkova A.A., Vorobyova V.M., Soldatova E.A., Vorobyova I.S., Kiselyova T.L., Glazkova I.V.To the Question of Development of Confectionery Products for Diabetic Nutrition

P. 35-38 Key words
state registration; dietary therapy; confectionery; modification of the composition; diabetes; specialized food

Abstract
Diabetes is a global health and social problem of the XXI century. It is proved that the risk of type 2 diabetes is directly related to nutritional factors, in particular excess energy value of the diet. Prevention of nutritional disorders - is social work, which can not be carried out only by doctors, a large part of the responsibility lies with the food industry. An effective and proven way to practice dietary correction on a national scale is a nutritional aid to the population. The volume of production of diabetic food products in Russia, including bread and bakery products, milk and dairy products, confectionery, meat and meat products, soft drinks, is very low and amounts to 2-10?% of the total production. In this case, the total production of diabetic products, confectionery presented in the smallest amount, despite the fact that they are in great demand among consumers. The work in the laboratory of alimentary correction of metabolome "Federal Research Supply Center of Biotechnology and Food Safety". The review deals with information about the role of diet therapy, and ways to modify the composition and technology of diabetic confectionery, summarizes the results of the industry towards the development of specialized pastry, revealed no common approaches and tools of regulation, established the need for an objective assessment of the regulatory impact on the results of a common approach to the production, handling and identification of diabetic confectionery products will be developed.

Authors
Savenkova Tatyana Valentinovna, Doctor of Technical Science, Professor,
Kochetkova Alla Alexeevna, Doctor of Technical Science, Professor,
Vorobyova Valentina Matveevna, Candidate of Technical Science,
Soldatova Elena Alexandrovna, Candidate of Technical Science,
Vorobyova Irina Sergeevna, Candidate of Biological Science,
Kiselyova Tatyana Leonidovna, Doctor of Farmaceutical Science,
Glazkova Irina Vladimirovna, Candidate of Chemical Science, Docent,
Federal Research Supply Center of Biotechnology and Food Safety,
2/14, Ustyinsky Proezd, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it.



Rozhdestveskaya L.N., Bryazgin A.A., Korobeynikov M.V.Background and Grounds of Using of Ionizing Radiation for the Treatment of Food Products in Russia

P. 39-45 Key words
isotopic sources; ionizing radiation; food irradiation; consistent exposure standards; braking X-rays; electron accelerators; electron beam

Abstract
Ionizing radiation from man-made sources - from the ultraviolet to the electron beams and X-rays of the brake - in the everyday practice of our lives a decade ago. The Soviet Union was one of the world leaders in the development of industrial radiation technologies since the 40s the XX century, including the regulatory framework and put into practice various industrial radiation processing of food products has been developed. In recent decades, industrial radiation processing of food products not produced in Russia. Currently introduces new technical regulations of the Customs Union, harmonized with international standards on food irradiation. It is not transparent and understandable as the practical implementation of the mechanism and regulatory bases of application of radiation processing of food products. The producers of food products there are questions related to the selection of equipment, able to carry out radiation treatment, and approaches when justifying the appropriateness and effectiveness of its use. The article reveals the basic contradictions and gaps in the national regulatory framework, as of September 2016. For food industry workers is important to know the possibilities and prospects for the use of powerful ionizing radiation for the treatment of food products, as well as the limitations of this method. This article can help practitioners to learn about the modern legal framework in the field of radiation processing of food products. The article discusses the advantages and disadvantages of isotopic sources and electron accelerators as a powerful radiation sources for radiation treatment. The main data sources and isotopic powerful accelerators ILU series, developed in the Institute of Nuclear Physics for the irradiation of foods.

Authors
Rozhdestvenskaya Lada Nikolaevna, Candidate of Economical Science, Docent,
Novosibirsk State Technical University,
20, K. Marksa Pr-t, Novosibirsk, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it.
Korobeynikov Mikhail Vasilyevich, Candidate of Technical Science,
Bryazgin Alexandr Albertovich, Candidate of Technical Science,
Institute of Nuclear Physics named after G.I. Budker,
11, Prospekt Akademika Lavrentyevna, Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kirsh I.A., Tikhomirov A.A., Frolova Yu.F., Pomogova D.A., Ananyev V.V., Kolpakova V.V., Filinskaya Yu.A., Chalykh T.I.Integrated Use of Food Industry Waste and Packaging to Create Biodegradable Polymeric Materials

P. 46-49 Key words
biodegradable polymer materials; waste of food industry; ultrasound; physical and mechanical properties

Abstract
The article is devoted to issues of the development of filled biodegradable polymeric compositions based on food industry and packaging waste for the purposes of obtaining raw materials and products from it. Polymeric materials are polyethylene, polypropylene, polyvinyl chloride, practically do not undergo biodegradation. Materials to impart biodegradability of natural origin used fillers: Starch, cellulose. When creating a filled polymer compositions used for the ultrasonic treatment of a uniform distribution of all components in the bulk. The aim of this work was to study the properties of filled biodegradable polymeric compositions prepared by sonication in their melts. The studies were conducted in the research laboratory of the Moscow State University of Food Production. Filled polymer compositions consisting of polyethylene - 68?% filler - 30?% bentonite - 2?% studied by composting and water absorption biodegradability. The degree of biodegradation of filled polymer compositions was assessed by changes in physical and mechanical properties: breaking strength and elongation at break. The study of strength characteristics of the treated ultra sound tracks for 1 month composting showed decrease by 40-50?%, but not treated with the composition of 20-25?%. Increasing the time of composting up to 6 months led to the formation on the surface of visible defects, the fragility of the samples filled with the material and partial disintegration into small fragments. It is found that ultrasonic treatment of the melt polymer compositions filled with waste food production, results in a biodegradable polymer materials for a period of accelerated degradation. Studies of water absorption capacity filled compositions showed that the materials are treated with ultra sound in figure 2 times greater than without treatment. The authors believe that getting into the environment, such compositions are exposed to a better water absorption, thereby achieving access of micro-organisms in the filled polymer composition and the subsequent assimilation of the material in the environment. Degradation term of test tracks for about a year.

Authors
Kirsh Irina Anatolyevna, Candidate of Technical Science, Docent,
Tikhomirov Alexey Alexandrovich, Candidate of Technical Science, Docent,
Frolova Yuliya Vladimirovna,
Pomogova Darya Alexandrovna,
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.
Ananyev Vladimir Vladimirovich, Candidate of Technical Science, Pofessor,
Moscow State University of Printing Arts named after I. Fedorov,
2A, Pryanishnikova St., Moscow, 127550, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kolpakova Valentina Vasilyevna, Doctor of Technical Science, Professor,
Research Institute of Starch Products,
11, Nekrasova St., Kraskovo, Moscow Region, This email address is being protected from spambots. You need JavaScript enabled to view it.
Filinskaya Yuliya Alexandrovna, Candidate of Technical Science, Docent,
Moscow State University of Technologies and Management named after K.G. Razumovsky,
73, Zemlyanoy Val, Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chalykh Tatyana Ivanovna, Doctor of Chemical Science, Professor,
Russian University of Economics named after G.V. Plekhanov,
36, bldg. 5, Stremyanny Per., Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW AND ADDITIVES

Bychkova E.S., Pogorova V.D., Bychkov A.P., Lomovsky O.I., Ogienko A.G., Beyzel N.F,. Zubareva A.P., Chernonosov A.A.Development of Puree-Soups Recipes, Based on pea Hydrolyzate. Part II. Evaluation of the Puree-Soups Quality of Special Purpose

P. 50-52 Key words
amino acids; water-soluble substances; pea flour; freeze drying; mechanochemical treatment; soup; enzymatic hydrolysis

Abstract
On the Department of technology and organization of food production Novosibirsk State Technical University together with the Institute of Chemistry of Solid State and Mechanochemistry was designed recipes of new cream soups which producing by combination of mechanochemical treatment and enzymatic hydrolysis of initial feedstock. The main raw material was pea flour as a source of plant protein, dietary fiber and a wide range of micro and macronutrients. In addition turkey meat and cream was used in formulation for optimization of amino acid composition. Carrots and cauliflower was included in the recipes for the enrichment of dishes with vitamins and improve the organoleptic quality indicators. Obtained products were conserved by freeze-drying with subsequent vacuumizing. The main advantage of this method for the conservation of food is the preservation of nutritional value through the use of low temperatures. In addition, the risk of unstable agents oxidizing significantly reduces. Cream soups were investigated by the organoleptic, physico-chemical and microbiological quality indicators. It is found that the reconstituted soups contains in 3 times more (compared to the control samples) water soluble substances (amino acids, sugars, peptides) that indicates increasing their digestibility. It is found that the samples are a good source of potassium and iron ions. Microbiological quality reconstituted soups correspond the established standards. The recommended daily dose of reconstituted cream soup is 200 g With daily dose of obtained soups the consumer organism saturated with peptides, free amino acids, simple carbohydrates, iron?/?This product prevents allergic reactions, reduce the diseases of the gastrointestinal tract and making sports training more effective.

Authors
Bychkova Elena Sergeevna, Candidate of Technical Science,
Pogorova Veronika Dmitrievna,
Novosibirsk State Technical University,
20, Prospekt K. Marksa, Novosibirsk, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bychkov Alexey Leonidovich, Candidate of Chemical Science,
Lomovsky Oleg Ivanovich, Doctor of Chemical Science, Professor,
Institute of Solid State Chemistry and Mechanochemistry,
18, Kutateladze St., Novosibirsk, 630128, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ogienko Andrey Gennadyevich, Candidate of Chemical Science,
Beyzel Nina Fyodorovna,
Zubareva Anna Petrovna,
Institute of Inorganic Chemistry named after A.V. Nikolaev,
3, Akademika Lavrentyeva St., Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.



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