Food processing Industry №10/2012
Results of the Food and Processing Industry of Russia for January - July 2012
MODERNIZATION OF FOOD INDUSTRY
Zelensky V.E.Process Engineering - a Basic Instrument of Operation and Modernization of Food Processing and Related Technologies
| Tags: food industry; industry process engineering; quality; education; human resource. Summaries: The key role of process engineering in the organization of product development and subsequent production cycle. The substantiation of the need to ensure the quality of products based on the application of international quality standards (GMP, GHP, GLP, ISO 9001, HACCP). A critical analysis of the Food Industry of Russia. The historical aspects of the formation of the Russian School of Engineering and it's recognizing as a physical-technical education model |
Packaging Lines for Granulated Cottage Cheese. New Projects "Tauras-Fenix"
Kudryashov V.L.The Role and Effectiveness of Membrane Processes in the Food Industry Modernization
| Tags: membrane processes, ultrafiltration, microfiltration, reverse osmosis. Summaries: The article describes the use of membrane processes for the modernization of various sectors of the food industry. |
Blowing, Drying and Shrinking. Targeting of Hot Air.
Akulich A.V., Shushkevich K.V., Akulich A.A.Cyclonic Dust Collector Counter VPP-300 to Capture Spices
| Tags: gas purification, vortex dust collector, trapping efficiency, losses of pressure, finely dispersed spices. Summaries: Developed and implemented a cyclonic dust collector VPP-300 to capture ground spices on JSC "Lidapischekontsentraty". The efficiency of recovery of fine spices in industrial apparatus VPP-300 in production. The dependence of the pressure drop in the dust trap of the total air flow. |
Waste Water Treatment and Protection of Sewage Pipes
Bagirov B.M., Muradly D.A.The Use of Moisture "FOX 1SH" the Automation Compact Units for Crushing Grain
| Tags: grain, units for crushing grain, automation, moisture, ambient temperature, humidity. Summaries: Are features of the new type of electronic moisture meter "FOX 1SH" to automate calender compact device to crushing grain on farms in Azerbaijan. Shown a diagram of the moisture meters and process automation. Powered by automatic adjustment of the gap between the drums. |
QUALITY AND SAFETY
Yedelev D.A., Cantere V.M., Mathison V.A.System Security and Quality of School Meals
| Tags: school meals, the quality, safety, school nutrition unit, industrialization, and the structure. Summaries: The paper presents the structure of the school meals, ways of its industrialization, a system of integrated security, quality and risk management in school meals. |
Vojno L.I., Dyakonenko A.N.Enzymatic Treatment of Egg White Before Drying
| Tags: egg; egg products; glucose oxidase; catalase; fermentation; desaccharifying. Summaries: To ensure high quality of egg albumen used pretreatment enzyme preparations feedstock. The solution of the problem removal of carbohydrates, which are present in the initial amount of protein in the 0,50-0,70%, which prevents reaction melanoidinbildung during drying and storage. In the enzymatic processing of glucose decreased from 0.5 to 0.1%. The conditions of biocatalysis before drying of the native protein of higher quality. |
Grishchenko F.V.International Instruments Series 22000: Status and Prospects
| Tags: normative document; standard, technical specification; food safety. Summaries: This article provides a structured reliable data on existing and planned international regulations (IR) Series 22000 of 01.01.2012 The current state of development of the international legal framework in this area and identified its prospects for 2012-2014. |
Vysokogorsky V.E., Ignatieva G.V.Chemilumi-nescence Analysis of Pasteurized Milk
| Tags: antioxidizing activity; hemilyumenistsentsiy; a milk microfiltration; antioxidants properties; thermal processing of milk. Summaries: In processing the milk it is possible an inactivation of antioxidant substances. The most complete picture of free radical gives a chemiluminescent method. Comparative analysis helped characterize the influence of process conditions and methods of production to the level of free radical oxidation. |
Appalonova I.V., Nikonorova N.P., Smirnova E.A.On the Identification of Canned Milk
| Tags: milk fat; fatty acid composition; whole condensed milk; identification. Summaries: The paper deals with the identification of condensed milk, the results of studies of fatty acid composition and fractional composition of whey proteins in milk samples of whole condensed milk with sugar. |
RAW MATERIALS AND ADDITIVES
Rogov I.A., Glazkova I.V., Mitaseva L.F., Leonova V.N., Kolotvina S.V.Prospects for the Use of Products in the Processing of Poultry Meat Products Technology. Part II
| Tags: protein hydrolyzates, ferment preparations, functional meat protein, secondary raw material. Summaries: The paper describes the results of theoretical and experimental studies to establish the possibility of using by-products of processing raw poultry industry as additives to the minced meat and the desired product. With high in animal protein and complex characteristics of the necessary technological, functional meat protein, obtained by enzymatic hydrolysis, can be recommended as a raw material in the technology minced meat, pate and semis. |
Shaburova G.V., Petrosova E.V., Shlenskaya T.V., Kurochkina A.A. Extruded Barley as a Component of Functional Foods
| Tags: extruded barley; functional food products. Summaries: Investigated quality barley extrudate obtained thermoplastic extrusion with special technology. |
Miloradova E.V., Stukalova V.I.Getting Fermentolysat of the Pea Flour
| Tags: leguminous cultures; pea; enzymic preparations; hydrolysis. Summaries: One of the many existing ways to solve the problem of lack of dietary protein - getting fermentolysat of the pea flour. The article gives a brief description of peas, and a study on the choice of liquor ratio to optimize the hydrolysis of pea flour. The dynamics of accumulation of amino nitrogen, with the use of enzyme preparations. Alkalaza and Flavozim individually and in multienzyme composition for the pea fermentolysat. |
Legkov I.S., Kusova I.U., Dubtsov G.G. Discrete Technology of Rye Bread on a Dry Sourdough
Burova T.E., Alexandrova V.V., Gnatenko B.A.The Use of Whey as a Natural Emulsifier in the Production Technology of Sauces
| Tags: milk whey; emulsifier; vegetable sauce; fast-frozen ready-made food. Summaries: The role of the whey in the modern dairy industry. Considered its composition and properties. Proposed introduction of whey as the liquid base in mixtures of vegetable and fruit sauces for frozen ready meals. On the basis of experimental studies are presented organoleptic and physical-chemical quality. The possibility of using whey as a natural emulsifier in the technology of sauces. |
NUTRITION AND HEALTH
Shevchenko Z.I., Drozdova V.A.Features of State Regulation of the Market of Baby Food in Ukraine
| Tags: state regulation; food security; baby food; food independence. Summaries: The influence of government regulation on the issue baby food market of Ukraine: the reduction of the market share occupied by Ukrainian producers, exceeding the boundary indicator of food independence in the 3 - 3.5 times, the emergence of threats to food security in Ukraine. |
Makarova E.V., Tekuteva L.A., Fishchenko E.S., Son O.M.Soft Ice Cream With Pro-and Prebiotic Properties
| Tags: ice cream, probiotics, prebiotics, viscous-plastic product. Summaries: Soft serve is different from the quenched different taste and consumer quality and temperature storage at -10 ° C. One of the areas of production of functional ice cream - the development of new kinds of ice cream and a substantiation of rational parameters of their production. |
Dobrovolsky V.F., Kolesnikova V.B., Kuznetsova L.I., Gurova L.A., Rakitin V.Y.About the First Space-Based Products
| Tags: special products, diet (D), aluminum tube, space ship, sealed tubes. Summaries: The article presents information on the development of the first space food astronauts - puree and liquid consistency in aluminum tubes. Development of formulations and technologies canning assessed taking into account the physiological and bio-hygienic eating habits of astronauts in orbital flights of varying duration. |
Melnikova E.I., Popova E.E., Stanislavskaya E.B.Low-Fat Ice Cream with Whey Proteins Micro-particulate
| Tags: hydrolysis of lactose, milk fat replacement and sucrose, enzyme preparation Maxilact®; cryoscopic temperature. Summaries: The article is devoted to the development of production technology of low-calorie ice cream functionality. To improve the quality and reduce the calorie microparticulate proposed to use whey protein as a substitute for fat-containing ingredients (cream, butter), and to carry out bioconversion of lactose in the milk mixture. The investigations established carbohydrate composition, freezing, thawing resistance, the size of ice crystals, and other functional and technological properties of the finished product, which characterize the quality of ice cream. |
NEWS FROM COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
EVENTS AND FACTS
Food Industry in Russia in the FTR: How to Keep the Domestic Producer
Presentation of the 112th Canton Fair
Russia's Accession to the FTR in the Field of Agri-Food Sector
Winners of the Competition "Moscow Quality"
Leading Companies in the Agricultural Sector Will Gather Again at VIV Russia 2013