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Rambler's Top100

Food processing Industry №1/2017

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

FOCUS: PRIORITIES FOR THE DEVELOPMENT OF FUNDAMENTAL TECHNOLOGIES

Ivanova V.N., Seregin S.N., Avarsky N.D."Production, Processing and Storage of Agricultural Products, Raw Materials and Food": Goals, Objectives, Key Priorities of the Development

P. 8-12 Key words
food security; routines; ecological problems; food supplies; implementation of activities, modern storage system; advanced processing technology

Abstract
Sub defines perspective directions of innovative scientific and technical support for the creation of a national system of innovation and technological development on the basis of large-scale technological renovation of production, using advanced scientific and technological developments. It will generate the necessary conditions for the transition of the economy to a new way of development, will create the preconditions for the realization of the full benefits of competitive Russian producers of food production to ensure food security of the country. Routines Events define promising directions of development for the period till 2026 the nine sectors of the food processing industry: milling, bakery, dairy, meat, sugar, starch, fat, fruit and vegetable canning, production of ingredients. As part of the research will be carried out routines for the development of modern technologies and storage systems of agricultural raw materials and food. Scientific developments being laid in the event routines are based on previously established technological advance industrial research institutes of RAS. The main priorities in the development of innovative technologies in the framework of the routines will be given to technologies of deep processing of agricultural raw materials, providing comprehensive processing of all kinds of raw materials and into the commercial production of secondary resources. It is on this basis it is possible to achieve cleaner production and successfully solve environmental problems. The implementation of all these trends and the means of the state support measures will help to develop routines based on domestic technology in 2026 the bulk of the food products, and thereby increase exports of finished products from the agribusiness of $ 16.8 billion dollars in 2015 up to 23-24 billion dollars in 2025.

Authors
Ivanova Valentina Nikolaevna, Doctor of Economical Science, Professor,
Seryegin Sergey Nikolaevich, Doctor of Economical Science, Professor
Moscow State University of Technologies and Management named after K. G. Razumovsky,
73, Zemlyanoy Val, Moscow, 109104,
Avarsky Nabi Dalgatovich, Doctor of Economical Science, Docent
Institute of Agricultural Economics,
Horoshovskoe shosse, d. 35/2, k. 3, Moscow, 123007.



Rogov I.A., Oreshkin E.N., Sergeev V.N.Medical and Technological Aspects of the Development and Production of Functional Foods

P. 13-15 Key words
voluntary certification; health; food raw materials; food production processes; functional foods; FPP efficiency

Abstract
The health of the population of any country is one of the basic conditions for ensuring its economic development and growth as a nation. Food in the common system to ensure the overall level of health status plays a dominant role. The most important state task is ensuring rational balanced nutrition of the Russian population. The use of functional foods, enriched with relevant nutritional and biologically active components for continuous daily consumption, can contribute to the solution of the problem of improving the quality of life and ensure the healthy nutrition of Russians. The composition of the functional foods of various recreational and functional directions must be based on scientifically-based medical requirements. In addition, to the composition of functional foods, there are a number of conditions that must be met when organizing their production. In addition, there are a number of conditions that must be met when organizing the production of functional foods. Food the raw material used for the production of the functional foods should have a full-fledged component composition corresponding to the mind of this product. Functional foods production processes must be carried out in such a way that the final products retain the maximum possible quantity of physiologically active components and was safe for consumption. The finished food product has to possess the full range of the declared by the manufacturer for this type of product functional properties that maintain and improve human health throughout the shelf life of the product. Functional foods efficiency must be tested in an environment that fosters authentic confirmation of their functional properties. In additional, functional foods effectiveness can serve their voluntary certification and branding.

Authors
Rogov Iosif Alexandrovich, Academician of RAS, Doctor of Technical Science, Professor,
Oreshkin Evgeny Nikolaevich, 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.
Sergeev Valeriy Nikolaevich, Doctor of Medical Science,
Russian Research Center of Medical Rehabilitation and Health Resort of the Ministry of Health,
121099, Москва, str. Novy Arbat 32, This email address is being protected from spambots. You need JavaScript enabled to view it.



Eliseeva L.G., Gribova N.A., Berketova L.V., Kryukova E.V.Analysis of Current Trends in the Field of Food Products for People Leading an Active Lifestyle (part 1)

P. 16-19 Key words
nutrition for athletes; proteins; fats; carbohydrates; minerals; and food additives

Abstract
Specialized food products for athletes' nutrition are a separate group of products with given nutritional and energy value. Special diets, specialized food products and drinks, which consider a kind of sport (including phases of sports activity) and individual peculiarities of an athlete are being worked out. Food ration of athletes is formed to fulfil 55-60?% of daily requirement of energy at the expense of carbohydrates. The analysis was conducted by experts of the Plekhanov Russian University of Economics together with the Moscow State University of Food Production. On average athletes' daily consumption rate of carbohydrates must be 5gr per kilo of body weight. The required amount of energy depends on age, sex, body weight and also on quantity-intensity of trainings ratio. Carbohydrates are especially important for athletes, taking part in such sports disciplines that require great stamina. Proteins are used for athletes in all disciplines to help them recover after loads, increase muscle mass and productivity in power sports. Apart from proteins and carbohydrates vitamin mineral complex, which regulates metabolism in athlete's organism, is also of great importance. Adequate provision of the body with particular vitamins is extremely important for some kinds of sport. Although fats are essential for healthy nutrition, low-fat diets (25-30?%from total amount of consumed calories) are recommended to athletes. Lack of any kind of food products and microelements may be sustained with the help of functional products, which are widely spread on the modern sports nutrition market. Nutrition depending on the kind of sport varies greatly in terms of carbohydrate, protein and lipid orientation. It is necessary to work out food products with their own definite set of components in carbohydrate protein and lipid composition for each group of athletes. It is necessary to organize nutrition individualization in sport of higher achievements. Some sports nutrition classifications have been examined.

Authors
Eliseeva Lyudmila Gennadyevna, Doctor of Technical Science, Professor,
Gribova Natalya Anatolyevna, Candidate of Technical Science, Docent,
Berketova Lidiya Vladislavovna, Candidate of Technical Science, Docent,
Plekhanov Russian University of Economics,
36, Stremyanny Pereulok, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it. ,
Kryukova Elizaveta Vyacheslavovna, Doctor of Technical 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.



Kiselyova M.V., Tabakaeva O.V., Tatarenko G.S., Komlev S.A.The Study of Possibility of Using Wastes of Northern Shrimp Pandalus borealis for Food Fortification

P. 20-24 Key words
a composition of amino acids; a composition of fatty acids; northern shrimp; minerals; waste products

Abstract
Currently world's food producers use traditional materials and also waste from the processing and cutting of the traditional food raw materials. We studied the relation of northern shrimp Pandalus Borealis soft tissues various parts for determining of the prospects of the use of waste produced during the processing of it. It was established experimentally that the waste is of the order of 8?% of the muscle fibers of the total weight of whole shrimp. muscle cephalothorax, of walking and swimming legs slightly, but superior in nutritional value of the abdominal part. The percentage of muscle fibers in the food portion is five times higher than in the waste. According to the content of magnesium, potassium and calcium cephalothorax, swimming and walking legs soft tissues are not inferior to the ventral portion. The high content in the soft tissues of cephalothorax, swimming and walking legs shrimp northern Pandalus Borealis potassium at a relatively low sodium content, as well as the presence of magnesium, molybdenum, selenium, zinc, iodine, copper, shows the prospects of their use as a therapeutic component, therapeutic and preventive and functional foods. It was found that the soft tissues of northern shrimp Pandalus Borealis wastes contain all the essential and nonessential amino acids. The amino acids content in muscle tissue cephalothorax, swimming and walking legs exceeds the abdominal part of the following amino acids: izoleyzin, leucine, valine, and threonine. Soft tissues of northern shrimp Pandalus Borealis wastes are advanced sources of raw materials for modification, products of enrichment and development of functional foods.

Authors
Kiselyova Marina Vladimirovna,
Tabakaeva Oksana Vatslavna, Doctor of Technical Science, Professor,
Tatarenko Galina Sergeevna,
Komlev Sergey Alexandrovich,
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, 690091, This email address is being protected from spambots. You need JavaScript enabled to view it.



Andreev N.R., Lukin D.N., Goldshtein V.G.New Researches in the Field of Chemistry, Technology and marketing Starch and Starch Products. About International Conference "Chemistry and Starch Technology" Detmold, Germany

P. 25-31 Key words
starch; resistant; modified; syrups; enzyme preparations

Abstract
In the production of starch and starch products turnover in the EU is 8.3 milliard euros. The largest consumer of starch used on non-food purposes, is the production of paper and corrugated cardboard. Within the framework of the International Conference "Chemistry and Technology of Starch" in Detmold, Germany, highlights the issues and research in the field of chemistry, technology and marketing of starch and starch products. The results of research were made by representatives from England, Australia, Germany, Hungary, the Netherlands, Greece, Israel, Egypt, Russia, Lithuania, Sweden, India, Turkey, China, Czech Republic, France and Uganda. Reports of the conference were systematized in seven sections: Market Research, biosynthesis, modified starches, starch structure, the use of sweeteners and technology. Based on materials of reports of German scientists found that synthesized starch ethers are better able to form a film in comparison with native starch ethers. Scientists from Switzerland were established thermodynamic phase diagrams for systems of "starch water" for native potato starch, acid-hydrolyzed and "cross-linked" starch. Employees of the University of Chemical Technology (UCT) noted that the starch digestibility is influenced by such factors as the size of the starch grains, the porosity of the starch granules, the length of amylopectin chains and the degree of crystallinity of starch granules. More questions covered areas of application of starch in food. In recent decades, the starch industry significantly increased the range of products through new applications. Particular attention was paid to the use of starch in the production of syrups (using enzyme preparations). Proposed create dry mixture based on a cold water soluble tapioca starch xanthan gum, carrageenan and guar gum without heat treatment. In conjunction with the conference was an exhibition of equipment and auxiliary materials for the production of starch and starch products. The article summarizes the content of the reports, and links to their publishings.

Authors
Andreev Nikolay Rufeevich, Doctor of Technical Science, Corresponding Member of RAS,
Lukin Dmitry Nikolaevich, Candidate of Economical Science,
Goldshtein Vladimir Georgievich,Candidate of Technical Science,
All-Russian Research Institute of Starch Products,
11, Nekrasova St., Kraskovo, Moscow Region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Bakulin V.A., Lukina N.S., Maleeva E.N., Zharkova Yu.N.Universal Continuous Mixer

P. 34-36 Key words
food product; corn steep liquor; pulp; mixer; mixing; recycling

Abstract
The problem of disposal of by-products of modern Corn-starch Russian companies is very serious. By-products Corn-processing plants are dehydrated and boiled pulp extract, containing a large number of organic compounds, the discharge of which has a negative impact on the environment and the environmental situation. The basis of deep processing of corn starch - a recycling and by-products, and organization of a dry food. The work was conducted by Institute of starch products.Pulp - is a granular material consisting of grain shell pieces and scraps of cellulose, of various shapes and sizes. Boiled extract - a thick, viscous liquid with the properties of sticking to the walls of the working bodies and equipment, complicates the process of mixing the feedstuff components with each other. Before applying these products to the drier they must be carefully mixed. For intensive mixing of the two-phase side products: pulp and boiled corn extract developed continuous mixer. Mixing is carried out blades fixed to two horizontal shafts, the angle of inclination relative to the axis can be changed when adjusting the mixing time and the performance of the device. Shafts are immersed in the trough-shaped casing and are rotated in opposite directions by two independent drives - motors. Domestic mixers that meet the technological and technical requirements of the mixing process is not carried out. In existing plants for these purposes, mixers foreign manufacturers. The article describes the mixer device, technical data, the principle of operation of the mixer. Designed mixer can be used in other industries for similar processes.

Authors
Bakulin Vasiliy Alexeevich, Candidate of Technical Science,
Lukina Nina Sergeevna,
Maleeva Elena Nikolaevna,
Zharkova Yuliya Nikolaevna,
Research Institute of Starch Products,
11, Nekrasova St., Moscow Region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Golubeva L.V., Pozhidaeva E.A., Dolmatova O.I., Bolotova N.V., Ilyushina A.V.Vegetable Nutrient Correctors in Technology of Frozen Curd Semis

P. 38-40 Key words
balance of polynonsaturated fatty acids; the combined vegetable mixes; chemical composition; the refrigerated product; cottage cheese semifinished product

Abstract
Now the imbalance problem the essentsialnykh of fatty acids for the world community continues to remain urgent. Many experts consider that about 80?% of the population of the Russian Federation are consumed by insufficient amount of polynonsaturated fatty acids. With respect thereto implementation of the actions of preventive nature based on development and widespread introduction of the products containing natural food proofreaders - biologically active agents from cakes of grain raw materials of national production - seeds of colza, sesame and pumpkin is necessary. Except significant residual amounts of the valuable oils rich with nonsaturated, and especially scarce w-3 with fatty acids, cakes contain the proteins (to 30?%) including everything the irreplaceable amino acids, carbohydrates (to 30?%) provided mono- oligo- and polysaccharides, food fibers, vitamins - A, D, E, C, groups B, PP, macro - and minerals - Zn, Mn, Mg, Ca, K, Na, Fe, Se, P - participating in exchange processes, and also it is important to note content of a microcell - I which is important for development and health of children and adults. Product-based deep conversion of low-olive raw materials the functional vegetable composition providing recommended ratios of polynonsaturated fatty acids w-6 and w-3 in the range 5 - 10:1 is developed. On the basis of vegetable composition the technology of the refrigerated functional cottage cheese semifinished products is developed. Microbiological indicators of cottage cheese semi-finished products at a temperature of storage of -18 - 20 °C within 18 months didn't exceed the established norms that testifies to their microbiological safety and satisfaction to hygienic requirements to health regulations and norms.

Authors
Golubeva Lyubov Vladimirovna, Professor, Doctor of Technical Science,
Pozhidaeva Ekaterina Anatolyevna, Candidate of Technical Science, Docent,
Dolmatova Olga Ivanovna, Candidate of Technical Science, Docent
Bolotova Nataliya Vasilyevna,
Ilyushina Alina Vadimovna,
Voronezh State University of Engineering Technology,
19, Prospekt Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Mazhidova N.K.Improving the Modification Technology of Cotton Oil by Transesterification

P. 41-43 Key words
fat mixture; intensity of electromagnetic field; transesterification technology; electromagnetic treatment

Abstract
Obtained new scientific experimental and practical results on the improvement of cotton oil modification technology by transesterification, which is important for the production of solid fats. The transesterification of triglycerides mixtures technology oily suspension of the catalyst used was pre-treated with an electromagnetic solenoid device with an electromagnetic field of 0.4 - 2.4 A / m for processing used oil suspension generally known apparatus for electromagnetic treatment of food products. Redistribution dynamics in the molecules of fatty acids and triglycerides between the molecules was studied on the model of liquid mixtures of vegetable oils, hydrogenated fat food melting at 31...34 °C. It was found that the reaction of the destruction of the active centers of the impurities sodium glitseroksida completed the formation of equimolar amounts of sodium soaps. Experimental data has shown that the kinetics of nucleophilic reactions of destruction glycerine sodium oxide is described by a first-order equation, t. e. The proposed mechanism is responsible for breaking the flail reactions. Study on transesterification of triglycerides mixtures were also conducted to determine the optimum value of the electromagnetic field, which provides the highest rates of technological modes. Results of the study found that the highest rates are observed at a voltage of EMF of 1.6 A/m. A further increase in this parameter has little effect on the change in the content of impurities in the consumption of fat and sodium oxide glycerol.

Authors
Mazhidova Nargiza Kakhramonovna, Candidate of Technical Science
Bukhara Engineering Technology Institute,
15, K. Murtazaeva St., Bukhara, Uzbekistan, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Frolova Yu.V. The Environmental Component of the Application of the Modified Latex Coating in the Food Industry

P. 44-46 Key words
destruction; latex; nanoparticles; environment; foodstuffs; polymer coatings

Abstract
The article deals with the ability of the modified coatings which are based on aqueous polymer dispersions with metal nanoparticles and the effect of microorganisms to degrade this kind of material. The effectiveness of combining food packaging and coating with those special properties depends on the presence of antimicrobial additives, antioxidants, fragrances, pigments, and other substances. After using, the packaging and its components must be decomposed without causing harm to the environment. Work performed at the Moscow State University of Food Production. The aim of this research is to study the effect of modifying in the process of degradation of latex coating which contains silver nanoparticles through the influence of microorganisms. The studies were conducted in the laboratory of the Moscow State University of Food Production (MGUFP). The modified latex is subjected to prolong exposure to the fungus Trichoderma viride in the conditions of high humidity (90?%) and the different characteristics of the contaminated material. Determining the degree of development of culture on the surface of the material within 28 days and the change of deformation strength characteristics within 84 days. As a result, it is found that the degree of development of the fungus Trichoderma viride does not affect silver nanoparticles which are contained in the coating. The development of the fungus in the study depends on the characteristics of contaminated coating. The process of degradation of the modified coatings is evaluated by the change of the deformation strength characteristics. It is found that the better development of the fungus, the faster deteriorate of the relational elongation and destroying strain at fractures. Impacting culture within 84 days under the condition of humidity and the presence of minerals and organic substances, modified coating is decomposed. It is found that the nanoparticles silver which are contained in the coating does not prevent the destruction of the modified coating in the environment. The study of the interaction between the material and the fungus suggests that the certain amount of silver nanoparticles which are contained in the coating does not affect the microflora soil. The author believes that the ability of the modified latex coating is destroyed by the fungus Trichoderma viride, it is an advantage when selecting protective polymer coating from a series of similar materials.

Authors
Frolova Yuliya Vladimirovna,
Moscow State Universityof Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Nityaga I.M., Usha B.V., Morozova E.N., Vikulova L.V.Control of Raw Materials and Food Safety with the Help of Methods for Determining the Acute Toxicity of Infusoria

P. 48-49 Key words
security control; acute toxicity; foodstuffs; raw materials; tetrahimeny

Abstract
Over the last decade an increasing number of toxins that affect the safety of raw materials and food, at the same time increases the time and complicated methods of their determination. A complete analysis of food quality and safety in all normalized indicators rather expensive. In this regard, the current control is an integral security biotesting products. Purpose - to conduct experimental evaluation methods for determining the acute toxicity using cultures of ciliates Tetrahymena pyriformis, raw materials for safety control and food in their monitoring process. Work performed at the Moscow State University of Food Production in conjunction with the All-Russian Research Institute of Veterinary Sanitation, Hygiene and Ecology and "Russian Quality System". The objects of the study served as animal feed (meat of agricultural, wildlife and waterfowl, river fish) and vegetable (green). The results of the evaluation studies bioassay methods for monitoring food safety in their monitoring process. In most cases, it shows the correlation results of toxicity using techniques to determine the acute toxicity of infusoria and also to their content of particular natural and anthropogenic toxicants. In some defective samples observed differences in the reactions of biological testing techniques and methods for the detection and identification of toxic agents. When monitoring of fish, some of the copies were struck vibriosis, tetrahimena - did not react. The meat of wild animals (wild boar, spotted deer, duck), heavy metals were detected by physical and chemical methods, but the method of acute toxicity has not given positive results. Methods of determining the acute toxicity using ciliates sufficient rapidity, does not require the use of test animals or expensive equipment and has prospects for rapid raw material control and safety of food products, however, for its implementation should be carried out to validate the specific objects and man-made or natural toxins.

Authors
Nityaga Inga Mikhaylovna, Candidate of Biological Science, Docent,
Usha Boris Veniaminovich,
Academician of RAS, Doctor of Veterinary 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.
Morozova Elena Nikolaevna, Candidate of Biological Science,
All-Russian Research Institute of Veterinary Sanitation, Hygiene and Ecology,
5, Zvenigorodskoye Shosse, Moscow, 123022, This email address is being protected from spambots. You need JavaScript enabled to view it.
Vikulova Lyudmila Vladimirovna,
Russian Quality System,
12, Sredny Ovchinnikovsky Per., Moscow, 115184, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shelekhova N.V., Polyakov V.A., Rimareva L.V., Shelekhova T.M., Veselovskaya O.V., Skvortsova L.I., Poltavskaya N.V.Specialized Software Systems to Control the Quality of Alcoholic Beverages

P. 50-52 Key words
vodka; gas chromatography; quality control and safety of products; Shewhart charts; a computer program Module KP "ККSH-КSP"; the software package PK "С2Н5ОН-ANALITIK"; ethyl

Abstract
The article presents the results of research on the development of a Module "KP "ККSH-КSP" - computer programs designed to automate construction of Shewhart charts with the purpose of extending the previously developed software complex of PK "С2Н5ОН-ANALITIK". In the framework of the conducted research proposed a new approach to the statistical control method measurement results of the quality and safety of alcoholic products, which ensures the control of correctness, stability, accuracy and efficiency of calculations, as well as build automation Shewhart charts. The result of The research was expanded capabilities of the software complex of PK "С2Н5ОН-ANALITIK". processing of results of measurements of indicators of quality and safety of alcoholic products and semi-products of alcohol production when using gas chromatographic methods of analysis. Developed and integrated in the software package PK "С2Н5ОН-ANALITIK". Module KP "ККSH-КSP" for the automated construction of Shewhart charts to monitor the stability of the indicator of correctness. Advanced software complex of PK "С2Н5ОН-ANALITIK". can be used in the industry and in organizations engaged in quality control and safety of alcoholic products. The research showed that saving the working time of the technician to conduct calculations and report preparation is 90?%. Application of this software in analytical laboratories will contribute significantly to improving efficiency and productivity.

Authors
Shelekhova Natalia Viktorovna, Candidate of Economical Science,
Polyakov Viktor Antonovich, Doctor of Technical Science, Professor, Academician of RAS,
Rimaryova Lyubov Vyacheslavovna, Doctor of Technical Science, Professor, Academician of RAS,
Shelekhova Tamara Mikhaylovna, Candidate of Technical Science,
Veselovskaya Olga Vladimirovna,
Skvortsova Lyubov Ivanovna,
Poltavskaya Natalya Valerievna
All-Russian Research Institute of Food Biotechnology - Branch of the Federal Research Center of Food and Biotechnology,
4 B, Samokatnaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ivanilova I.G.New Edition of Technical Conditions (to GOST R 51740-2016)

P. 53-55 Key words
designation; qualifier; organization standard; specifications

Abstract
In connection with the transition to the new classifier OKPD2 necessary to revise the standards that the updated versions product code is used of classifier OK 005-93 (ECV). "Unified System for Design Documentation. Technical conditions". Some previously approved GOST 2.114-2016. "An updated version of this standard has undergone a significant change. During the development of the draft plan of action to implement the strategy improve the quality of food products in the Russian Federation up to 2030 there was a proposal to include measures to create an electronic database of standards organizations and technical conditions for their availability to the public authorities. The introduction of the new designations related to the solution of several problems. To determine the "moment of transition" is necessary to assess, for example, the number of marked etiquette and packing in the warehouse; compared with the period of its completion end dates of the declaration of conformity certificates. The manufacturer determines the codes on the National Classification of products by economic activity in respect of the products. As article 4 of the Federal Law "On Standardization in the Russian Federation" established the voluntary application of the principle of documents standartization, the manufacturer determines the possibility of using the existing technical specifications without revision of the designation of the rooms and specify the product code on the cover page to cancel the (review) Technical Conditbions after January 1, 2017.

Authors
Ivanilova Irina Gennadyevna
Federal Agency on Technical Regulating and Metrology (Rosstandart),
9, Leninsky Prospekt, GSP-1, V-49, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it.



Mazhidov K.Kh., Sulaymanova G.Kh., Bozorov D.Kh., Sabirova N.N.Methods for the Determination of Solid Fats Fractions in the Fat Emulsion

P. 56-58 Key words
dilatometry; methods of determination; evaluation and analysis methods; fraction of emulsified fat; nuclear magnetic resonance

Abstract
In the production of fat and margarine determining the amount of solid fat is an important part of the control of production processes. The most widespread dilatometry method based on the fact that in the melting fat is its extension. However, this method is laborious enough requires considerable time. Also, there may be errors in the calculation of the percentage of solid fat based on the amount of bulk deformation. This work is devoted to the evaluation methods for determining the fraction of solid fat in the fat emulsion using dilatometry and nuclear magnetic resonance (NMR). In applying the method dilatometry and broad-line NMR sample was kept at 60 ° C for 30 min before measuring the signal during expansion, then - the signal for molten fat. When using any NMR pulse measurement method at 60 ° C is not required, so the sample is kept at this temperature for a total of 5 minutes in order to melt them. According to the method minispeka can measure the size of very small droplets (0.25 um) solid fractions of fats. This new technique is applicable to NMR individual droplets and their mergers. Advantages NMR method is that without any sample preparation is required, nor its dissolution, do not destroy the sample with the measurement. Use of low resolution NMR technique is not dependent on the color sample surface, the viscosity of the emulsion. From the viewpoint of experimental accuracy and its duration NMR technique has clear advantages in comparison with classical analytical technique that uses extraction methods and dilatometry. The method ensures the accuracy of the result during the two consecutive tests. Using NMR method in determining the composition of the solids in the fat emulsion products is the most appropriate and efficient, allowing to reduce costs for research.

Authors
Mazhidov Kakhramon Khalimovich, Doctor of Technical Science, Professor
Sulaymanova Gulchekhra Khakimovna,
Bozorov Dilmurod Kholmudovich,
Sabirova Nargiza Nusratovna
Bukhara Engineering Technology Institute,
15, K. Murtazaeva St., Bukhara, Uzbekistan, 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

Calendar of Exhibitions on the I Half of 2017

EVENTS AND FACTS

Burdun N.I. III International Agroindustrial Dairy Forum