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Rambler's Top100

Food processing Industry №4/2017

Results of Work of Food and Processing Industry Enterprises in Russia

ACHIEVEMENTS AND PROBLEMS OF AGROINDUSTRIAL COMPLEX DEVELOPMENT

Kayshev V.G., Seryogin S.N.Achievements and Systemic Problems of the Development of the Agro-Industrial Complex of Russia

P. 8-13 Key words
governmental support; import substitution; concessional lending; export expansion; economic

Abstract
The past year of 2016 for the agro-industrial complex of Russia has developed successfully, good results have been achieved in many branches of agricultural production and food industry. These results were achieved in conditions of anti-Russian sanctions that limit our country's access to modern technologies and innovative equipment for the development of agricultural production. The article considers the results of the development of the agro-industrial complex in 2016 in the context of agricultural and processing industries and federal districts. Systemic problems of development of the agro-industrial complex are revealed, the main one of which remains dairy cattle breeding. The production of milk remains practically at the same level, which does not correspond to the level established by the Doctrine of Food Security. The authors consider that the economic growth and increase of the profitability of the agrarian business are connected with the expansion of exports of finished products, since the saturation of the domestic market has already occurred in many types of products. Risks of a technological nature are due to the lack of domestic seed, pedigree products, chemical plant protection products, vaccines and medicines for veterinary use, enzyme preparations to expand the use of biotechnology in many industries, their demand is covered by imports. Among the serious risks include low level of supply of innovative domestic equipment for agricultural production and food industry enterprises. The article also gives an assessment of the credit system for agricultural producers. The indicator of the well-being of Russian society and its impact on the state of the market and the economic growth of the agroindustrial complex are considered.

Authors
Kayshev Vladimir Georgievich, Doctor of Economical Science, Corresponding Member of RAS, Deputy Director
Pyatigorsk Dairy Plant,
28, Ermolova St., Pyatigorsk, 357528
Seregin Sergey Nikolaevich, Doctor of Economical Science, Professor
Moscow State University of Technology and Management named after K. G. Razumovsky,
73, Zemlyanoy Val St., Moscow, 109104, This email address is being protected from spambots. You need JavaScript enabled to view it.



FOCUS: TRAINING OF PERSONNEL FOR THE AIC

Yasinov A.Yu., Labutina N.V.Training of Personnel for the AIC Industries

P. 14-17 Key words
professional competencies, educational program, bachelor's degree, master's degree, specialty, quality of education, continuous education; Federal state educational standards

Abstract
The development of science-intensive technologies, the modernization of food and processing industries of the agro-industrial complex require a different approach to training specialists for high-tech enterprises: such specialists must possess the necessary production and personal potential, modern knowledge and professional competencies. These tasks can be solved only in close cooperation between the higher school, scientific organizations of the Russian Academy of Sciences and branch science, industrial enterprises, and institutions of additional professional education. The strategic goal of Moscow State University of Food Production is the formation of a modern research university that produces highly qualified specialists in demand, which can significantly influence the innovative development of the Russian economy; gaining leadership positions among specialized universities in the country and abroad. Curricula and educational programs in the areas and specialties of training are developed taking into account the accumulated positive 30 years of experience of the Moscow State University of Food Production as the basic university of the Educational and Methodological Association for Education in the Field of Food Technology and Food Engineering and the Training and Methodological Association for Education in the Processing of Raw Materials and Products of Animal Origin. In the training of specialists for high-technology food production it is important to take into account the requirements for the list of knowledge and competencies that graduates of higher education institutions should possess and on which higher educational institutions will be oriented. In recent years, the attention of Russian researchers and food producers has been directed to the development of a new generation of food products that take into account the features of the nutritional status and nutritional structure of modern humans - functional and specialized food products. Moscow State University of Food Production provides training and retraining of highly qualified personnel on a wide range of directions and specialties for high-technology processing industries of the agro-industrial complex, education, science with comprehensive coverage of interdisciplinary problems of processing raw materials of animal and vegetable origin - from general technical to biomedical, with priority in the field of bio-, nanotechnology and food products and manufactures, technologies of system maintenance of safety of their quality; Innovative technologies for creating food products, including functional and therapeutic and preventive. Joint development, approbation and introduction of innovative and pedagogical technologies in the educational process will allow to form a unified information and educational environment, improve the quality and accessibility of education.

Authors
Yasinov Oleg Yurievich, Candidate of Legal Science;
Labutina Natalia Vasilievna, Doctor of Technical Science, Professor
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia, 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.



Ilina O.A., Iunikhina V.S. Programs of Food and Processing Industry Managers and Specialists

Matison V.A., Yasinov O.Yu.Food Safety: Research and Training

P. 21-24 Key words
security; legislative and regulatory support; quality; scientific research in the risk management system; HACCP system; quality system

Abstract
The safety and quality of food products are the basic characteristics of food products. The state in the Food Security Doctrine of the Russian Federation provides guarantees of reliable and stable provision of the country's population with agricultural products, raw materials and food, mainly from domestic sources. The strategy of improving the quality of food products in the Russian Federation until 2030 is aimed at providing adequate nutrition, preventing diseases, increasing the duration and improving the quality of life of the population. Legislative and normative provision in the field of food safety and quality makes it possible to fulfill the tasks set in the Doctrine of Food Security and the strategy for improving the quality of food products. The research conducted at the State Pedagogical University in the Moscow State University of International Relations is aimed at solving theoretical problems and practical issues in the field of ensuring the safety and quality of food. The study of the problem of assessment and risk management at food industry enterprises allowed the creation of a management system, including: context identification and risk identification; Risk analysis at various stages of the product life cycle from design to implementation; Risk assessment in accordance with the criteria that determine the level of potential scale of consequences from the emergence of risk situations and the likelihood of occurrence of a risk event. A key element is risk management at each stage of enterprise management. Risk management processes are interlinked with the HACCP system, which allows to ensure the safety of food products in various industries. Complexes of food documentation have been developed, including the HACCP plan for the production of various types of food products. Important is the developed monitoring system for ensuring the quality of nutrition in educational institutions. Investigations in the field of organoleptic testing of food quality allow the development of a methodology for training sensory test experts, sensometric evaluation methods and a system of traceability of sensory quality in food enterprises. According to the results of the research, articles, textbooks and monographs have been published, and training modules have been created: "Food safety" and "Food quality", used both in the training of bachelors and masters, as well as in refresher training and refresher training for food industry specialists.

Authors
Matison Valeriy Arvidovich, Doctor of Technical Science, Professor;
Yasinov Oleg Yurievich, Candidate of Legal Science
Moscow State University of Food Production,
11, Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Fedorenko B.N. The Modern Textbook on Engineering Support of Food Technologies

P. 26-27 Key words
textbook; food engineering; technological equipment; retrospectivity; systemic; problematic; avant-garde

Abstract
The modern level of the domestic food and processing industry requires a qualitatively new training of qualified specialists in the food profile, which in turn requires special scientific and technical and educational reference literature. This problem is especially acute in the provision of engineering and technical profiles in modern educational literature, in particular for the discipline "Technological Equipment of the Industry", which occupies a special place in the curriculum - it completes the study of the cycle of general engineering and general engineering disciplines and, at the same time, it is a special branch discipline. The concept of a modern textbook on the engineering support of food industries has been developed, in accordance with which three textbooks on engineering support for malt, brewing and microbiological industries have been prepared and successfully tested in the last three years, and a textbook on the engineering of industrial winemaking is being finalized. The didactic novelty and basic distinctive feature of textbooks is their avant-garde, retrospective, systemic and problematic, which should help students develop the skills of scientific and technical thinking, the creative application of the knowledge gained in future practical activities, the expansion of the professional horizon and the development of engineering culture. This approach in the presentation of the material will help the student to easily learn everything new and progressive, which he will have to face in the future in his work activity.

Authors
Fedorenko Boris Nikolaevich, Doctor of Technical Science, Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Tretyak L.N., Yavkina D.I., Kupriyanov A.V. Information Uncertainty and its Impact on Food Quality Assurance

P. 30-35 Key words
security; information; quality; uncertainty; instability; uncontrolled processes; food products; risk; technology

Abstract
The article substantiates that ensuring the quality of food products should be organized as a set of planned and systematically implemented measures that create conditions for the production of food products that meet the requirements of quality standards and consumer expectations. Formally logical analysis and systematization of sources and uncertainty factors allowed to state that information uncertainty is one of the factors, forming the quality of food products at various stages of their production. According to the authors, technological uncertainty is largely formed and exacerbated by information uncertainty, because it a priori causes a high variability in quality indicators and a significant spread of technological parameters, which ultimately creates fuzzy requirements for the object management. Therefore, reducing the level of information uncertainty and asymmetry, presented by the authors as a kind of information uncertainty, should be given special attention. It is shown that the instability of parameters and their uncertainty in the transmission of information and the implementation of processes can lead to internal and external risks of production and the market as a whole. In the actual conditions of modern production, the reduction of technological uncertainty can be achieved through the introduction of a risk assessment system that affects on the safety and quality of products based on the traceability system. Reducing the level of information and technological uncertainties will allow consumers to receive high-quality and safe products and increase the growth of confidence in the manufacturer.

Authors
Tretyak Lyudmila Nikolaevna, Doctor of Technical Science,
Yavkina Dina Ildarovna, Candidate of Technical Science,
Kupriyanov Alexey Viktorovich, Candidate of Agricultural Science
Orenburg State University,
13, Prospekt Pobedy, Orenburg, 460018, 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.



Chernyakov M.K., Chernyakova M.M., Akberov K.Ch.The role of Cooperation in Enhancing the Effectiveness of the Social and Economic Potential of the Northern Territories

P. 36-39 Key words
competitiveness; cooperation; marketing; meat products; potential; production cooperative; territory

Abstract
Approved the role of agricultural production cooperation (APC) as an institution for the development of civil society in the northern territories. Theoretical bases of development of agricultural production cooperation are offered. As an example, the agricultural production cooperative "Tumen", located in Yakutsk, Republic of Sakha (Yakutia), is engaged in the production of meat and meat products: beef, foal, pork, venison, horse meat, meat semi-finished products, baby meat products. In the city of Yakutsk, no firm, except the agricultural production cooperative "Tumen", does not produce sausages for children. According to the value of the product and purpose, the children's sausages are unique, the technology of their production is developed taking into account the needs of the child's organism and in many ways is the only source of vital substances. At the same time, it is noted that buyers are sensitive to the level of prices for these products. Consumers of products of the agricultural production cooperative "Tumen" estimated its quality, based on environmentally friendly ingredients. The natural properties of the products are kept to the maximum, there are no artificial preservatives and colorants. SWOT analysis showed that the enterprise functions effectively and is characterized as a competitive and financially stable organization. To improve the activities of the "Tumen" cooperative, effective marketing actions should be taken to increase sales markets, conduct effective advertising campaigns, improve the skills of staff, and strengthen work with intermediaries. Particular attention is paid to the use of marketing tools to form a competitive system of production cooperation in the northern territories, determining the directions of state support for agricultural production cooperation.

Authors
Chernyakov Mikhail Konstantinovich, Doctor of Economical Science, Professor;
Chernyakova Mariya Mikhaylovna, Candidate of Economical Science;
Akberov Kamal Choluogly, Candidate of Economical Science,
Siberian University of Consumer Cooperatives,
26, Prospekt Karla Marksa, Novosibirsk, 630087, 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. .



FUNCTIONAL ALIMENTARY PRODUCTS

Novikova Zh.V., Maksimkin A.A., Rylkov V.V., Semisazhonova Yu.A.The Role of Functional Foods in the Diet of Students

P. 40-42 Key words
fat and oil product; dietary fiber; student rations; sociological survey; functional nutrition

Abstract
In the life of each person, nutrition plays an important role. The problem of full-fledged rational nutrition is becoming more and more prevalent in modern society, whose tendency tends to reduce physical labor, energy consumption, and food consumption. The diet of modern man can notmeet the needs of the organism in macro- and micronutrients. The result of unbalanced nutrition is the acquisition of syndromes of constant fatigue, fatigue, stress. The problem of increased fatigue is common among various social groups of the population. One of the groups subjected to increased physical and mental work is the student youth. Her way of life can be characterized by the so-called "squirrel in the cage" syndrome. At the same time, different periods of training are characterized by different levels of stress, resulting in the student's body experiencing great stress, and as a result fatigue. Most often, the working capacity of the body is affected by three aspects: nutrition, the regime of the day, the usefulness of sleep. A study was conducted at the Moscow State University of Food Production, the purpose of which was to study the consumption of special and?/?or functional food products among students in higher education institutions. Within the framework of the conducted researches, problems of high-grade rational nutrition among students were considered; A sociological survey was carried out among the experimental age group on the use of functional products; A functional product is proposed to solve the problem of balance in the diet of students. This article contains information on modern nutrition problems of modern youth. Possible ways of solving the problems of deficiency in the intake of students of dietary fiber are proposed. A new product of a functional purpose is proposed, which allows increasing the intake of fatty acids, vitamins and other necessary micronutrients into the human body.

Authors
Novikova Ghanna Viktorovna, Candidate of Technical Science,
Maksimkin Anton Alekseevich,
Semisaghonova Yulia Aleksandrovna,
Rylkov Vitaly Valerievich, student
Moscow State University of Food Production,
11, Volokolamskoe shosse, Moscow, 125080, Russia, 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., Sharafetdinov Kh.Kh., Soldatova E.A., Vorobyova V.M., Glazkova I.V.Theoretical and Practical Aspects of the of Flour Confectionery Creation for Patients with Type 2 Diabetes Mellitus

P. 44-48 Key words
confectionery products; modification of the structure; cookie; postprandial glycemia; type 2 diabetes mellitus

Abstract
Diabetes mellitus (DM) - a hard chronic disease which is spreading fast around the world. The complications of DM are one of the main reasons of people's disability and mortality. That is why the foreground purposes of the state policy of the Russian Federation in the field of healthy nutrition is a nutritional help to the people, also with increased production and with expansion of assortment of specialized food products, the positive effect on the human body of which is confirmed by experimental and clinical research. The work is accomplished in the laboratory of alimentary correction of metabolic disorders of FSBIS "FRC of nutrition and biotechnology". In the article there are well-founded advantages of development of specialized confectionery products, which could be used for nutrition of patients who are suffering from type 2 DM, and which could be used for the purpose of its prevention. The recipe and technology of biscuits with a modified carbohydrate profile have been developed, its physico-chemical, structural and mechanical and organoleptical properties have been examined, the effect on postprandial glycemia of patients with type 2 DM has been assessed.

Authors
Savenkova Tatyana Valentinovna, Doctor of Technical Science, Professor,
Kochetkova Alla Alexeevna, Doctor of Technical Science, Professor,
Sharafetdinov Khayder Khamzyarovich, Doctor of Medical Science, Professor,
Plotnikova Oksana Alexandrovna, Candidate of Medical Science,
Soldatova Elena Alexandrovna, Candidate of Technical Science,
Vorobyova Valentina Matveevna, Candidate of Technical Science,
Glazkova Irina Vladimirovna, Candidate of Chemical Science
Federal Research Center for Nutrition and Biotechnology,
2/4, Ustyinsky Proezd, Moscow, 109240, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Manufacture of sports nutrition products - a perspective direction of the food industry development. Part II

P. 49-52 Key words
health; enriched foods; special types of food; sports nutrition; sports; human

Abstract
The combined effect which already has the production of sports nutrition products to the development of the food industry, as a whole, can be considered as occurring simultaneously on several directions. The first of them is due to the fact that many specialized food products, originally created for the growth of sports achievements, thereafter find their applications for improving of health and quality of life of many people. A large amount of research which was carried out in order to achieve high efficiency of the sports nutrition products gave the opportunity to find the variety of components which may be considered as most promising for securing high positive physiological effects on human organism. Many of them, taking into account their high efficiency combined with complete security of usage, as many of them belong to the group of endogenous, i. e. compounds synthesized by organism itself, may further be used for the development of new traditional types of food products with the aim to increase their bioavailability and improve consumer properties. The search of new physiologically active components, identification of sources of raw materials for their production and the development of methods to produce them on an industrial scale also poses new challenges to food technology, as it often requires the searching of innovative engineering solutions. In general, the use of experience and undoubted achievements which were reached in the field of sports nutrition products manufacturing in recent years, may have undoubted benefits for the development of the food industry in general.

Authors
Shterman Sergey Valeryevich, Doctor of technical science,
Sidorenko Michail Ureyvich, Doctor of technical science
Limited liability company "GEON",
142279, Moscow region, Serpuhov district, Obolensk urban village, Obolensk highway, 1, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Valeriy Solomonovich, Candidate of chemical science,
Sidorenko Yuriy Ilich, Doctor of technical science
Moscow state university of food manufacturing;
125080, Moscow, Volokolamskoe highway, 11, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shelekhova N.V., Rimaryova L.V., Shelekhova T.M., Veselovskaya O.V., Skvortsova L.I.Maintenance of Phthalates in Alcoholic Beverages

P. 53-55 Key words
vodka; gas chromatographic method of analysis; dibutyl phthalate; dimethyl phthalate; dioctyl phthalate; diethyl phthalate; phthalates; esters of orthophthalic acid

Abstract
The high interest shown to esters of orthophthalic acid (phthalates) present in polymeric materials is due to the fact that many of them are toxic compounds. Phthalates have found wide application as plasticizers in the production of polymeric materials, such as plastic hoses, pipelines, stoppers for capping bottles used in the production of alcoholic beverages. Phthalates can be introduced into alcoholic beverages during the process with alcohol, water, auxiliary materials, however the main sources of phthalates entering intermediate and final products are polymeric materials from which they can pass into the products contacting them. Phthalates are toxic and can cause harm to human health, so identifying them is an important analytical task. As a result of the studies, a method for gas chromatographic determination of the content of esters of orthophthalic acid in vodka has been developed, optimal chromatographic regimes have been selected, a linear dependence of the analytical signal on the amount of phthalate detected in the calibration solutions has been established. The method allows to determine the mass concentration of dimethyl phthalate, diethyl phthalate, dibutyl phthalate, dioctyl phthalate and other phthalates in vodka. The limits of the relative error of the methodology are not more than 28%. 22 samples of vodka for the content of phthalates were studied. New experimental data were obtained. The introduction of the developed methodology at the industry plants will improve the quality and safety of the products.

Authors
Shelekhova Nataliya Viktorovna, Candidate of Economical Science,
Rimaryova Lyubov Vyacheslavovna, Doctor of Technical Science, Professor, Academician of RAS,
Shelekhova Tamara Mikhaylovna, Candidate of Technical Science,
Veselovskaya Olga Vladimirovna, Skvortsova Lyubov Ivanovna
All-Russian Research Institute of Food Biotechnology - Branch of Federal Research Center of Nutrition and Biotechnology,
4b, Samokatnaya St., Moscow, 111033, 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.



Kozlovskaya A.E., Labutina N.V., Suvorov O.A. Influence of Rye Flaked Flour Baking Properties on the Thermophysical Characteristics of Rye-Wheat Semifinished Products During Freezing and Defrosting

P. 56-59 Key words
defrostation; freezing; quality; rye-wheat semi-finished products; thermophysical characteristics; baking properties of flour

Abstract
In the article the questions of the urgency of researching certain aspects of the technology of bakery products from frozen wheat semifinished products are considered, which is currently widely used and is being realized in the baking industry and public catering system. The results of a study of the influence of baking properties of rye flaked flour on the thermophysical characteristics of rye-wheat semifinished products during freezing and thawing are presented. To further develop and improve the technology of bakery products from frozen semi-finished products, it is very important to study their thermodynamic characteristics. The thermodynamic approach to the processes of freezing, storage and defrosting of rye-wheat semi-finished products is used, which makes it possible to estimate the degree of change in their thermophysical characteristics under the influence of low temperatures. It is shown that the structure of the protein and the content of non-freezing water play a key role in the formation and variation of the rheological characteristics of test semi-finished products that determine the quality of finished products. Regularities of heat and mass exchange, which occurs when freezing and thawing rye-wheat semi-finished products, are established. It is shown that its intensity is largely determined by the thermodynamic parameters of the freezing and thawing process. The optimum value of the "falling number" of rye flaked flour was established to obtain high quality rye-wheat bread from frozen semi-finished products of high degree of readiness.

Authors
Kozlovskaya Anastasia Eduardovna, graduate student;
Labutina Natalia Vasilievna, PhD, Professor;
Suvorov Oleg Alexanderovich, PhD, Associate Professor
Moscow State University of Food Production,
125080, Moscow, Volokolamskoye highway, 11, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Blagoveschensky I.G., Nazoykin E.A., Tatarinov A.V. Fundamentals of Creating Expert Systems for Quality Control of Food Products Using Intelligent Technologies

P. 60-62 Key words
intellectual technologies; control of quality indicators; methodological bases; food products; expert systems

Abstract
The article describes the methodological bases for analyzing the preparedness of technological processes for the production of food products to the introduction of intellectual expert systems. The most typical technological processes of confectionery, flour-grinding, dairy and beer-and-alcohol industries were investigated and analyzed. The most characteristic food manufactures were hard (fondant glazed sweets), loose (flour), highly concentrated (butter) and liquid food products (kvass), which are large groups of a wide variety of foodstuffs that are regularly consumed by virtually all population groups of different ages. On the basis of comprehensive theoretical studies of the state of various production processes conducted on the basis of the developed graph models, characteristic models, functional-structural schemes for the formation of the quality of products, developed methodological approaches in the system analysis of food production are presented. The features and regularities of the studied processes have been revealed, summarized, systematized and analyzed from the point of view of ensuring the stability of the quality of the products obtained. The classification of the main operations of typical production (TP) of food products with a choice of factors determining the effectiveness of these operations is shown. A generalized scheme of the main stages of preparing the analyzed processes for automation and the introduction of intelligent technologies is developed. A comprehensive study of the degree of influence of various factors on the state of TP has been carried out, the most informative parameters of these processes have been revealed.

Authors
Blagoveshchensky Ivan Germanovich, Candidate of Technical Science;
Nazoykin Evgeniy Anatolevich, Candidate of Technical Science
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, 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.
Tatarinov Alexander Vladimirovich, Candidate of Technical Science
Moscow beer and alcohol-free plant "Ochakovo",
44 Ryabinovaya St., Moscow, 121471, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Glebova S.Yu., Golub O.V., Davydenko N.I.Evaluation of Frozen Root Vegetables Quality

P. 64-67 Key words
swede; freezing; root vegetables; quality control; indicators; beet

Abstract
Freezing is traditionally the most popular way to preserve vegetables. The quality of frozen food depends on the varietal composition of raw materials, the place of growth, the method of freezing, storage conditions, etc. Studies were conducted to determine the quality of frozen root crops (swede and beet) grown in the Novosibirsk Region and their subsequent storage at three temperature regimes (-18, -12 and -8°C, respectively, for 15 months, 40 and 11 days at relative humidity 90-95%). Organoleptic (appearance, color, consistency, odor and taste), physico-chemical (mass fractions of soluble solids, carbohydrates, pectic substances, organic acids and vitamin C) and microbiological (the content of pathogenic microorganisms, E. coli bacteria (Coliforms), molds, yeast, mesophilic aerobic and facultative-anaerobic microorganisms) by standard conventional methods. It has been established that preparatory operations (sorting, washing, cleaning, drying, cutting, blanching, cooling, packing) make it possible to obtain high-quality products after freezing and subsequent storage. It was found that the freezing process had no significant effect on organoleptic and physico-chemical indices of root crops, a slight increase in the content of soluble dry and pectic substances and titrated acids was observed with a slight decrease in the content of sugars and vitamin C. When storing blanched root crops under all regimes, The expiration of 12 months, 30 and 7 days, while there was a decrease in the content of dry substances, sugars, pectin substances, a significant decrease in vitamin C with increased and the amount of organic acids.

Authors
Glebova Svetlana Yuryevna, Candidate of Biological Science,
Golub Olga Valentinovna, Doctor of Technical Science
Siberian University of Consumer Cooperatives,
26, Prospekt Karla Marksa, Novosibirsk, Russia, 630087, 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.
Davydenko Nataliya Ivanovna, Doctor of Technical Science
Kemerovo Technological Institute of Food Industry (University).
47, Bulvar Stroiteley, Kemerovo, Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



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