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Rambler's Top100

Food processing Industry №8/2017

Results of work of food and processing industry enterprises in Russia


Spirichev V.B., Shatnyuk L.N.To the 30th anniversary of the state program on vitaminization of food products

P. 8-12 Key words
vitamins; vitamin and mineral substances; state program

Studies of the health status of the Russian Federation population, the structure of nutrition, provision of the body with nutrients, conducted in Russia by the Institute of Nutrition and other medical institutions, have revealed widespread deficiencies of vitamins and minerals. World and domestic experience convincingly demonstrates that the most effective and expedient way of cardinally solving those problems from economic, social, hygienic and technological point of view is the development and creation of industrial production of enriched and specialized food products, in addition to which the missing micronutrients must be added in quantities, corresponding to the physiological needs of human. Under the initiative of the Institute of Nutrition of the Academy of Medical Sciences of the USSR, the Ministry of Health in conjunction with the State Committee for Science and Technology (SCST), the all-Union scientific and technical program for 1986 - 1990 "Develop and master the production of baby foods and vitaminized foods" was developed. The program envisaged the increase in the assortment and volumes of production of food products enriched with vitamins. The scientifically grounded principles of food enrichment with micronutrients have been formulated, a wide range of multivitamin and vitamin-mineral premixes for enriching of food products and assortment of fortified food products (products of processing of grain crops, bakery, dairy products, confectionery, beverages, etc.) were developed at food enterprises of the Research Institute of Agriculture, technological departments of leading universities of the country, industrial enterprises, business community together with the Institute of Nutrition. Optimal technologies for enriching products with micronutrients are chosen to maximize the preservation of both endogenous and added vitamins while improving the quality of products and increasing nutritional value without increasing their caloric value. Clinical testing of enriched products on various groups of adult and children's population (more than 1200 people), has confirmed high efficiency of their use in human nutrition. Industrial production of a wide range of products, enriched with missing micronutrients is organized.

1. Spirichev V.B., Shatnyuk L.N., Pozdnyakovskii V.M. Obogashchenie pishchevykh produktov vitaminami i mineral'nymi veshchestvami [Enrichment of food products with vitamins and minerals]. Novosibirsk, Siberian University Publishing House, 2005. 548 p.
2. Shatnyuk L.N. Nauchnye osnovy novykh tekhnologii dieticheskikh produktov s ispol'zovaniem vitaminov i mineral'nykh veshchestv: diss. d-ra tekhn. nauk [Scientific foundations of new technologies of dietary products using vitamins and minerals: Dr. Diss. (Techn. Sci.)]. Moscow, 2000. 314 p.
3. Shatnyuk L.N., Mikheeva G.A., Nekrasova T.E. [Ingredients in healthy food technologies]. In: Pishchevye ingredienty v sozdanii sovremennykh produktov pitaniya [Food ingredients in the creation of modern food products], ed. by V.A. Tutel'yan, A.P. Nechaev. Moscow, DeLi plyus Publ., 2014, pp. 196–224. (In Russ.)
4. Suvorov I.V. Razrabotka vitaminno-mineral'nykh smesei dlya obogashcheniya pshenichnoi muki i khlebobulochnykh izdelii: diss. kand. tekhn. nauk [Development of vitamin-mineral mixtures for the enrichment of wheat flour and bakery products: Cand. Diss. (Techn. Sci.)]. Moscow, 2011. 136 p.
5. Mikheeva G.A. Razrabotka tekhnologii spetsializirovannykh sukhikh smesei na osnove soevykh belkov: diss. kand. tekhn. nauk [Development of technology for specialized dry mixtures based on soy proteins: Cand. Diss. (Techn. Sci.)]. Moscow, 2011. 150 p.
6. Shatnyuk L.N. [Enrichment of bakery products with vitamins and minerals]. In: Ekspertiza khlebobulochnykh izdelii [Examination of bakery products], ed. by V.M. Poznyakovskii. St. Petersburg, Lan' Publ., 2017, pp. 241–289. (In Russ.)
Spirichev Vladimir Borisovich, Doctor of Biological Sciences, Professor,
Shatnyuk Lyudmila Nikolaevna, Doctor of Technical Sciences, Professor,
JSC "Valetek Prodimpex",
143530, Moscow region, Istra district, city Dedovsk, Gagarin str., 18A, 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.

Zorin S.N., Vorobyova I.S., Vorobyeva V.M., Netanayeva E.A., Sidorova Yu.S., Kochetkova A.A, Mazo V.K.Preparation of enzymatic hydrolysite of soy protein isolate

P. 13-15 Key words
Healthy eating; Protein isolate; Peptide module; Soybeans; Specialized products; Enzyme preparations

A promising target for the production of peptide modules for preventive use is soy protein. Soy protein consumption provides a hypolipidemic effect, normalizes lipid metabolism, and has a beneficial effect on complications associated with the metabolic syndrome. The protein isolate Pro-Vo 500U was taken as the object of research. It is widely used in the food industry. 4 enzyme preparations were used for hydrolysis: Pancreatin, Flavoenzyme, Neutral Protease and Alkaline protease "Protozim B". One-step fermentolysis was performed under laboratory conditions with constant mixing, the reaction mixture was incubated at 50°C. The enzyme was inactivated by heating the mixture to a temperature of 75°C for 15 minutes. The ratio of protein isolate?/?enzyme was 20:1 (dry weight) for all used preparations. A sample obtained by 5 hours hydrolysis of soy protein isolate with pancreatin was subjected to microfiltration and nanofiltration. In obtained preparations the molecular weight distribution of peptide fractions was evaluated with exclusion HPLC. The osmolality of the hydrolyzates was determined with the cryoscopic method. Organoleptic characteristics of derived hydrolyzates and its fractions were evaluated. Total nitrogen content in samples was evaluated with the Kjeldahl method. The highest values of the content of short-chain peptides and free amino acids were determined in products of 5 hour fermentolysis by flavoenzyme and pancreatin. The loss of protein nitrogen was the lowest for pancreatin and the largest for flavoenzyme: the yield of total nitrogen relative to the initial protein was 83.1 ± 4.2?% and 56.9 ± 2.8?%, respectively. Similar values for neutral protease B and protozim B were (64.3 ± 3.2) % and (77.8 ± 3.9) %, respectively. In the hydrolysate subjected to nanofiltration, the content of the low-molecular weight fraction (less than 1.6 kDa) decreased almost 2 fold compared to the initial hydrolysate and, accordingly, the organoleptic parameters improved: there was a slight decrease in osmolality (27 mmol/kg vs. 32 mmol/kg) and in bitterness. The results of the work should serve as a justification for scaling the process of obtaining the peptide module, with a view to its further use as a functional food ingredient of specialized food products for people with various metabolic disorders.

1. Zorin S.N. [Enzymatic hydrolysates of food proteins and organic complexes of essential trace elements based on them]. Voprosy pitaniya, 2009, vol. 78, no. 6, pp. 60 - 66. (In Russ.)
2. Prasad Patil, Surajit Mandal, Sudhir Kumar Tomar, Santosh Anand. Food protein derived bioactive peptides in management of type 2 diabetes. Eur J Nutr., 2015, vol. 54, no. 6, pp. 863 – 880.
3. Tutel'yan V.A., ed. Soya i produkty ee pererabotki v pitanii zdorovogo i bol'nogo cheloveka [Soybean and products of its processing in the diet of a healthy and sick person]. Moscow, GEOTAR-Media Publ., 2006. 192 p.
4. Tutel'yan V.A., Pogozheva A.V., Vysotskii V.G. Kliniko-gigie-nicheskie aspekty primeneniya soi[Clinical and hygiene aspects of soybean application]. Moscow, Fond «Novoe tysyacheletie» Publ., 2011. 258 p.
5. Claessens M., Calame W., Siemensma A.D., Van Baak M.A. WHM Saris The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects. European Journal of Clinical Nutrition, 2009, 63, pp. 48 – 56.
6. Morifuji M., Ishizaka M., Baba S., Fukuda K., Matsumoto H., Koga J., Kanegae M., Higuchi M. Comparison of Different Sources and Degrees of Hydrolysis of Dietary Protein: Effect on Plasma Amino Acids, Dipeptides, and Insulin Responses in Human Subjects. J Agric Food Chem., 2010, vol. 58, no. 15, pp. 8788 – 8797. doi: 10.1021/jf101912n.
7. Manuel T. Velasquez and Sam J. Bhathena Role of Dietary Soy Protein in Obesity. International Journal of Medical Sciences, 2007, vol. 4, no. 2, pp.72 – 82.
8. Skurikhin I.M., Tutel'yan V.A. Rukovodstvo po metodam analiza kachestva i bezopasnosti pishchevykh produktov [Guide to methods for analyzing food quality and safety]. Moscow, Meditsina Publ., 1998.
9. GOST R 55578 – 2013. Food products specialized. Method for determining osmolality. Moscow, Standardinform, 2014. 8 p. (In Russ.)
10. GOST 31689 - 2012 Caseinate. Technical conditions. Interstate standard is casein. Moscow, Standartinform, 2014. (In Russ.)
Zorin Sergey Nikolaevich, Candidate of Biological Sciences,
Vorob'eva Irina Sergeevna, Candidate of Biological Sciences,
Vorob'eva Valentina Matveevna, Candidate of Technical Sciences,
Netunaeva Ekaterina Anatolievna,
Sidorova Yulia Sergeevna, Candidate of Biological Sciences,
Kochetkova Alla Alekseevna, Doctor of Technical Sciences, Professor,
Mazo Vladimir Kimovich, Doctor of Biological Sciences, Professor
Federal Research Centre of Nutrition, Biotechnology and Food Safety,
109240, Russia, Moscow, Ustinskiy proezd, 2?/?14, 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. ,

Zobkova Z.S., Fursova T.P., Zenina D.V., Fedulova L.V.The use of transglutaminase to increase the biological value of cottage cheese

P. 16-19 Key words
amino acid composition; biological value; rats; quark; transglutaminase

One of the problems in the process of processing milk into quark is heterogeneity of raw material quality resulting in protein loss with whey that doesn't permit to obtain the stable indices of the product yield. Fermentative modification of milk protein by microbial transglutaminase aimed at improving of milk gel-forming properties and increasing the finished product yield make it possible as well additionally enrich the product by whey proteins and thus improve its biological value. The investigations were carried out in All-Russian Dairy Research Institute and All-Russian Meat Research Institute after V. M. Gorbatov. The study was executed by means of chemical and biological methods. The objects of the study were the samples of quark prepared according the traditional technology (control) and quark prepared by using transglutaminase (test). Amino-acid composition of the tested products was determined by ion-exchange chromatography at amino acid analyzer. The criteria developed by academicians Pokrovsky A. A., Lipatov N. N. and Rogov I. A. were used for calculation of biological value and evaluation of the product balanced amino acid composition. The product biological value was tested at white male rats Wistar. The calculated biological data value showed the increase the amino acid disbalance of the tested sample due to transglutaminase specific effect and prevailing enrichment of the product by lysine (appr. 30?%). However the tests on rats showed that the mentioned evidence doesn't result in the increase of nonutilizable nitrogen amount. The carried out experiments indicated that usage of microbial transglutaminase for quark production promotes the improvement of the quark biological value.

1. Khramtsov A.G. Molochnaya syvorotka [Milk serum]. Moscow, Agropromizdat, 1990. 240 p.
2. Khramtsov A.G. et al. Proizvodstvo i ispol'zovanie belkov molochnoi syvorotki v lechebno-dieticheskom pitanii: obzornaya informatsiya [Production and use of whey proteins in therapeutic diets]. Moscow, AgroNIITEIPP Publ., Ser. Molochnaya promyshlennost', 1993.
3. Shleikin A.G., Danilov N.P., Sharapova T.A. Tekhnologicheskie i mediko-biologicheskie aspekty deistviya transglutaminazy / Izvestiya SPbGUNiPT, 2009, no. 3, 4, pp. 47–49. (In Russ.)
4. Zobkova Z.S., Zenina D.V. [New in the production of cottage cheese]. Molochnaya promyshlennost', 2011, no. 7, pp. 29–30. (In Russ.)
5. Schorsch C., Carrie H., Clark A.H., Norton I.T. Crosslinking casein micelles by a microbial transglutaminase: Conditions for formation of transglutaminase-induced gels. International Dairy Journal, 2000, no. 10, pp. 519–528.
6. Bonisch M.P., Huss M., Weitl K., Kulozik U. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. International Dairy Journal, 2007, no. 17, pp. 1360–1371.
7. Bonisch M.P., Tolkach A., Kulozik U. Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques. International Dairy Journal, 2006, no. 16, pp. 669–678.
8. Qureshi M.A., Khare A.K., Pervez A., Uprit S. Enzymes used in dairy industries. International Journal of Applied Research, 2015, vol. 1, no. 10, pp. 523–527.
9. Shleikin A.G., Danilov N.P. [The study of binding the milk serum proteins by microbial transglutaminase]. Sovremennye podkhody k metabolicheskoi korrektsii v profilaktike i terapii. Materialy konferentsii [Modern approaches to metabolic correction in prevention and therapy. Conference materials]. St. Petersburg, 2009, pp. 142–144. (In Russ.)
10. Lauber S., Henle T., Klostermeyer H. Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt. European Food Research and Technology, 2000, no. 210, pp. 305–309.
11. Lorenzen P.C. Renneting properties of transglutaminase-treated milk. Milchwissenshaft, 2000, no. 55, pp. 433–437.
12. Zobkova Z.S. et al. [On the complex application of stabilizing consistency and milk protein-modifying food additives in yoghurt]. Molochnaya promyshlennost', 2016, no. 10, pp. 54–55. (In Russ.)
13. Rossa .N., de Sб E.M.F., Burin V.M., Bordignon-Luiz M.T.. Optimization of microbial transglutaminase activity in ice cream using response surface methodology. LWT – Food Science and Technology, 2011, no. 44, pp. 29–34.
14. Pokrovskii A.A. [Biochemical substantiations for the development of products of increased biological value]. Voprosy pitaniya, 1994, no. 1, pp. 1–3. (In Russ.)
15. Pokrovskii A.A. [On the biological and nutritional value of food]. Voprosy pitaniya, 1975, no. 3, pp. 25–40. (In Russ.)
Zobkova Zinaida Semenovna, Doctor of Technical Sciences,
Fursova Tatyana Petrovna, Candidate of Technical Sciences,
Zenina Darya Vyacheslavovna, Candidate of Technical Sciences,
All-Russian Scientific Research Institute of Dairy Industry
7 building, 35 house, Lyusinovskaya street, Moscow, 115093, 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.
Fedulova Lilia Vyacheslavovna, Candidate of Technical Sciences
All-Russian Scientific Research Institute of Meat Industry named after VM Gorbatov,
26 house, Talalikhina street, Moscow, 109316, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Rozhdestvenskaya L.N., Pogorova V.D., Bychkova E.S., Bychkov A.L., Lomovsky O.I.Segregation of segments of potential consumers of soups and purees for specialized purposes

P. 20-25 Key words
competitive advantage; market segment; start-up; soup-puree; economic efficiency

At the Department of Technology and Organization of Food Production of the Novosibirsk State Technical University in cooperation with the Institute of Solid State Chemistry and Mechanochemistry of the SB RAS, formulas for instantly soluble soups with the use of mechanochemical treatment and enzymatic hydrolysis of raw materials have been developed. The purpose of this work was to identify the most promising segments, from the point of view of effective introduction of new soup-mashed peas to the market. It is established that there are several established segments on the world market that differ in terms of both the target consumer and the destination of products, including the ability to meet the demand. At the same time, the analysis made it possible to determine that the developed soups-purees, in view of specific properties, have a sufficiently powerful competitiveness potential when implemented in different markets. The main criterion for comparing and searching for products - analogs and indirect competitors - was the following characteristic of soup-mashed potatoes - an instant-cooking product. The methodological basis for the study was an analysis of general trends in the market for instant products, as well as an analysis of its needs, depending on the nutritional orientation of the population. In this work, the competitive advantages of the developed instant products before the analogue are highlighted. The basis is taken by the method of drying, the naturalness of the component composition and nutritional value. It is clearly shown that by these parameters development outstrips analogues. To determine the possibility of commercialization of a new product, qualitative characteristics that are of primary importance for the consumer are determined. In this paper, these indicators were chosen on the basis of a sociological survey. Ranking of indicators was carried out on the basis of preferences of the potential consumer. In the article tables are given where the sum of points for developed soups-purees and their analogues is calculated. A detailed analysis of the data is given.

1. International Food Policy Research Institute. 2017. Global food policy report, Washington, DC, International Food Policy Research Institute. Avalaible at: https://doi.org.10.2499/9780896292529. (accessed 23.06.2017).
2. Ahmed Akhter, Ghostlaw Julie, Haque Nusrat Z., Parvin Aklima, Sufian Farha D., Tauseef Salauddin. 2017. Agriculture, Nutrition, and Gender Linkages (ANGeL) Baseline Study. Bangladesh: International Food Policy Research Institue (IFPRI). Avalaible at: https://www.researchgate.net/profile/Akhter_Ahmed/publication/315726948_Agriculture_Nutrition_and_Gender_Linkages_ANGeL_Baseline_Study_IFPRI-Bangladesh/links/58df42bb4585153bfe947d4b/Agriculture-Nutrition-and-Gender-Linkages-ANGeL-Baseline-Study-IFPRI-Bangladesh.pdf. (accessed 23.06.2017).
3. Fanzo Jessica, McLaren Rebecca, Davis Claire, Choufani Jowel. 2017. Climate change and variability: What are the risks for nutrition, diets, and food systems? Avalaible at: http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/131228. (accessed 23.06.2017).
4. Dena M. Mwangi, John L. Fiedler, Celeste Sununtnasuk. 2017. Imputing nutrient intake from foods prepared and consumed away from home and other composite foods: Exploring extensions of the Subramanian–Deaton cost per calorie approach. IFPRI Discussion Paper, 1596. Washington, DC, International Food Policy Research Institute (IFPRI). Avalaible at: http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/131036. (accessed 23.06.2017).
5. Resolution no. 31 of 14.06.2013 «On measures to prevent diseases caused by a micronutrient deficiency, development of the production of functional and specialized food products». Rossiyskaya Gazeta, Federal issue, 2013, no. 6184 (208). Access mode: https://rg.ru/2013/09/18/onishenko-dok.html (date of circulation: 04/04/2017). (In Russ.)
6. The strategy of improving the quality of food products in the Russian Federation until 2030. Approved by the order of the Government of the Russian Federation of June 29, 2016, no. 1364-r. (In Russ.)
7. Bychkova E.S. et al. [Development of puree-soups recipes, based on pea hydrolyzate. Part 1. Mechanoenzymatic hydrolysis of protein plant raw materials for obtaining specialized food products]. Pishchevaya promyshlennost', 2016, no. 10, pp. 38–42. (In Russ.)
8. Bychkova E.S. et al. [Development of puree-soups recipes, based on pea hydrolyzate. Part 2. Appraisal of quality of puree-soups for special purposes]. Pishchevaya promyshlennost', 2016, no. 11, pp. 50–52. (In Russ.)
9. WFP Specialized Nutritious Foods Sheet. Avalaible at: http://documents.wfp.org/stellent/groups/public/documents/communications/wfp255508.pdf. (accessed 23.06.2017).
Rozhdestvenskaya Lada Nikolaevna, Сandidate of Economic Sciences,
Pogorova Veronika Dmitrievna,
Bychkova Elena Sergeevna, Candidate of Technical Sciences
Novosibirsk State Technical University,
20 house, Karl Marx avenue, Novosibirsk, 630073, 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.
Bychkov Alexey Leonidovich, Candidate of Chemical Sciences,
Lomovsky Oleg Ivanovich, Doctor of Chemical Sciences, Professor
Institute of Solid State Chemistry and Mechanochemistry, SB RAS,
8 house, Kutateladze street, Novosibirsk, 630128, 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.

Bogatyrev A.N., Pryanichnikova N.S., Makeeva I.A.Natural Food - Health of the Nation

P. 26-29 Key words
enrichment; vegetables; fruits; food; functional product

The article highlights the problem of healthy eating, as one of the main, concerning the health of the nation. Consumption of food for vegetables contributes to solving the problem of protein nutrition, which in recent years has deteriorated significantly. Since the consumption of meat has decreased, the need for a balanced diet due to proteins of plant origin has increased. Its significance is determined by the fact that it is represented in them by water and salt-soluble proteins, most balanced in amino acid composition. In animal proteins, there is no tryptophan, phenylalanine, lysine, leucine, and a number of other amino acids that play an important role in nutrition, and root proteins, for example, contain all essential amino acids. Most of all protein is among the root crops in beets and trout. A lot of protein contains peas, food lentils, beans and kidney beans. Protein-rich spinach: 100 grams of spinach contains an average of 20-30 calories (one egg gives 80 calories). The research was carried out by specialists of the All-Russian Scientific Research Institute of Meat Industry. VM Gorbatov and the All-Russian Scientific Research Institute of the Dairy Industry. At present, the protective role of vitamins C, E, ?-carotene, selenium has been sufficiently well studied. Recent epidemiological data show that the beneficial effect of regular consumption of fruits and vegetables in curbing the development of aging diseases is achieved not only through these vitamins, but also other phytochemical compounds that are not vitamins, but have high antioxidant activity. Of particular importance are polyphenolic compounds and, in the first place, flavonoids, which possess anti-inflammatory, allergic, antiviral and anticarcinogenic properties. Of considerable interest is the determination of the general antioxidant capacity of fruits and berries. Antioxidant activity of juices is estimated as follows: grape> grapefruit> orange> apple. Fruits and berries are also a source of macro- and microelements. It has been established that for normal human activity it is necessary to have more than 30 minerals that take part practically in all vital processes of the body. Foods enriched with vitamins and minerals are part of a large group of functional foods, that is, products that are enriched with functionally, physiologically useful food ingredients that improve human health. These ingredients, along with vitamins and minerals, also include dietary fiber, lipids containing polyunsaturated fatty acids, useful species of live lactic acid bacteria, in particular bifidobacteria and the oligosaccharides necessary for their nutrition.

1. Bogatyrev A.N. [To the question of healthy nutrition]. Vashe pitanie, 2000, no. 1. (In Russ.)
2. Bogatyrev A.N. [On the production of ecologically safe food products]. Molochnaya promyshlennost', 2003, no. 2, pp. 17-19. (In Russ.)
3. Kukharenko A. A., Bogatyrev A.N. Ekologiya, pitanie, Chelovek [Ecology, nutrition, Man]. Moscow, [no publisher], 2004. 190 p.
4. Makeeva I.A., Pryanichnikova N.S., Bogatyrev A.N. [Scientific approaches to the choice of non-traditional ingredients in the creation of functional products of animal origin, including organic]. Pishchevaya promyshlennost', 2016, no. 3, pp. 34-37. (In Russ.)
5. Kukharenko A. A., Bogatyrev A.N. et al. [Scientific principles of enriching food with micronutrients]. Pishchevaya promyshlennost', 2008, no. 5, pp. 62-66. (In Russ.)
Bogatyrev Andrey Nikolaevich, Doctor of Technical Sciences, Professor
Federal state scientific institution "all-Russian research Institute of meat industry named. V.?M. Gorbatov"
109316, Moscow, Talalikhina St., 26
Pryanichnikova Natalia Sergeevna, Candidate of Technical Sciences,
Makeeva Irina Andreevna, doctor of technical Sciences
Federal state scientific institution "all-Russian research Institute of dairy industry"
115093, Moscow, Lyusinovskaya St., 35, building 7, 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.


Anisimov B.V. Economic freedom is an indispensable condition for managing the economic process in a market economy


Kolpakova V.V., Usachev I.S., Sarjveladze A.S., Solomin D.A., Ananiev V.V., Vasilyeva I.Yu.Perfection of the technology of application of thermoplastic starch for bromo-degradable polymer film

P. 34-38 Key words
biohybrid composition; biodegradable polyethylene film; normative documentation; thermoplastic starch

Polymer products used by humans under normal conditions are stored for many decades and are not destroyed in garbage dumps. Hence the main goal of the research is to develop a direction for the development of biologically-based polymer materials for environmental protection. To obtain such materials at the previous stage, the authors developed in laboratory conditions the technological modifier modes for low density polyethylene - thermoplastic starch (TPC), which, when interacting with the synthetic material, plays the role of a copolymer and accelerates the process of its decomposition. The purpose of this study was to clarify the technological regimes and the principle technological scheme for the production of biodegradable polymer film products using corn starch and the development of regulatory documentation for film production under experimental industrial conditions. The expected effect is the expansion of the assortment of modifying components for biodegradable polymeric products based on polyethylene for the purpose of import substitution of raw components. To this end, more precise ratios of components for the production of thermoplastic starch (TPC) and extrusion processing of low-density polyethylene and plasticizers (glycerol, sorbitol) have been established. A method for preparing a biodegradable hybrid composition (BGK) with TPA as an intermediate for a polymer film was developed; The physico-mechanical characteristics of BGK and films were studied at different component ratios, taking into account standard values of stress and elongation at break. During the storage of BGK and films in the soil, changes in the physical and mechanical properties were revealed, indicating an accelerated decomposition of products. Experimental-industrial tests of TPK production have been carried out, the technical specification "Starch thermoplastic" has been developed and the draft of the Technological Regulations for the production of biodegradable polyethylene film by the method of flat-slit extrusion.

1. Vil'danov F.Sh. et al. [Biodegradable polymers - condition and prospects of use]. Bashkirskii khimicheskii zhurnal, 2012, vol. 19, no. 1, pp. 135 – 139. (In Russ.)
2. Asyakina L.K., Dolganyuk V.F., Belova D.D., Peral M.M., Dyshlyuk L.S. The stady of reological behavior and safety metrics of natural biopolymers. Food and Raw Materials, 2016, vol. 4, no. 1, pp. 70 – 78.
3. Kraus S.V. et al. [Physico-chemical properties of the polymer compositions using starch]. Khranenie i pererabotka sel'khozsyr'ya, 2011, no. 1, pp. 8 – 11. (In Russ.)
4. Zamudio-Flores .., Gutierrez-Meras F., Bello-Perez L.A. Effect of dual modification of banana starch and storage time on thermal and crystallinity characteristics of its tims. Starke, 2011, no. 9, pp. 550 – 556.
5. Koroleva A., Lukanina Y., Khvatov A., Popov A., Monakhova T., Huebner M. Oxo-biodegradability of polyethylene blends with starch, cellulose and syntheti additives. Chemistry and Chemical Technology, 2012, vol. 6, no. 4, pp. 405 – 413.
6. Ol'khov A.A. et al. [Technological properties of biodegradable composite materials based on polyethylene and starch]. Vestnik Kazanskogo tekhnologicheskogo universiteta, 2015, vol. 18, no. 16, pp. 105 – 110. (In Russ.)
7. Lukin N.D., Usachev I.S. [Technology for producing thermoplastic starches]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2015, vol. 4, no. 66, pp. 156-159. (In Russ.)
8. Lukin D., Kolpakova V., Ananyev V., Lukin N., Usachev I., Sardjveladze A., Solomin D. Application of thermoplastic starch and starch containing waste of food industry in biodegradable polymer compositions. Proceedings of the 12th International Conference on Polysaccarides-Clycoscience. Prague, 19-21th Oktober, 2016, pp. 58 – 62.
9. Kolpakova V.V. et al. [Waste of the food industry of the agroindustrial complex is a promising raw material for biodegradable packaging compositions]. Pishchevaya promyshlennost', 2008, no. 6, pp. 16 – 19. (In Russ.)
Kolpakova Valentina Vasilevna, Doctor of Technical Sceince, Professor,
Usachev Ivan Sergeevich,
Sardzhveladze Aslan Sergeevich,
Solomin Dmitry Anatolyevich,
All-Russian Research Institute of Starch Products,
11, Nekrasova St., Village Kraskovo, Luberetskiy District, Moscow region, 140051, 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.
Ananiev Vladimir Vladimirovich, Candidate of Technical Sceince, Professor,
Vasil'ev Ilia Yurievich,
Moscow Polytechnic University
127550, Moscow, ul. Pryanishnikova, 2A, 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.

Sviridenko Yu.Ya., Myagkonosov D.S., Abramov D.V., Ovchinnikova E.G.Development of technology for the production of hydrolysates of whey proteins of milk using membrane technology. Part 2. Optimization of technological regimes for production of hydrolysates of milk whey proteins in an enzymatic membrane reactor

P. 40-43 Key words
antigenicity; hydrolysis; membranes; milk proteins; special nutrition; whey proteins; enzyme preparations

The article presents the data of the derivation of whey protein hydrolyzates by means of substrate hydrolysis in the tangential flow filter enzyme membrane reactor. The hydrolysis technology development of food raw materials in the enzymatic membrane reactor is one of the leading areas of biotechnology processing of food raw materials. Using the hydrolysis it is possible to get the products of improved composition, having a high degree of digestibility with neutralized antigenic sequences, contained in the native protein, and with a lack of taste defects. In All-Russian R&D Institute of Butter and Cheesemaking investigations of the technology creation of whey protein hydrolysates with adjustable peptide structure, implemented on the basis of the enzymatic membrane reactor, are carried out. During the investigations, the data of the processes parameters of whey protein hydrolysis and membrane separation of the hydrolysis products used to optimize the hydrolysis in the membrane reactor technology were obtained. It was found that recommended by international researchers the process, involving the protein hydrolysis, combined with a membrane separation of the hydrolysis products, results in a hydrolysate with a low content of dry matter (<1.5?%) which increases the energy costs for concentrating and drying the product as well as its expensive cost. It was admitted that more rational method was a method with a preliminary accumulation of the maximum number of hydrolysis products in the fermentation medium with a further membrane separation into purified hydrolysate (permeate) and the insoluble residue (retentate). The experiments enabled selecting a type of selective membranes (with a membrane cut-off threshold by a molecular mass of 20 kDa) that would ensure hydrolysate purification from non-hydrolysed protein residue and its use for hydrolysis of the protein of enzyme preparation Alcalase 2.4L. The hydrolysate obtained with the technology developed has low osmolality (280-300 mmol?/?L water in a 10?% hydrolysate solution), a low residual antigenicity (less than 2х10-5 of the protein component mass) and a neutral flavour.

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8. Cheison S. C., Wang Z., Xu S.-Y. Hydrolysis of whey protein isolate in a tangential flow filter membrane reactor: I. Characterisation of permeate flux and product recovery by multivariate data analysis. Journal of Membrane Science, 2006, no. 255 (1–2), pp. 45–56.
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Sviridenko Yuriy Yakovlevich, Doctor of Biological Science, Professor, Academician of RAS,
Myagkonosov Dmitry Sergeevich, Candidate of Technical Science,
Abramov Dmitry Vasilievich, Candidate of Biological Science,
Ovchinnikova Elena Grigoryevna
All-Russian Scientific Research Institute of Butter and Cheese Making,
19, Krasnoarmeysky Bulvar, Uglich, Yaroslavl region, 152613, This email address is being protected from spambots. You need JavaScript enabled to view it.

Pankratov G.N., Meleshkina E.P., Vitol I.S., Kandrokov R.Kh.Actual directions of technological development of the milling industry

P. 44-49 Key words
triticale grain; modified products; flour; bran; flour, technology of processing; functional properties

The actual direction of development of the flour-milling industry is proposed, connected with the development of a flexible technology based on the division of the triticale into anatomical parts of grain and the attraction of biotechnological methods as the basis for deep processing for obtaining new products of general and special purpose possessing increased food and biological value. Realization of the set goal will allow to design food products from grain with the specified composition and properties. Today, developed the basic process control methods for the preparation and grinding grain of different cultures in order to obtain products with a given chemical composition and properties. So, as an example of processing of triticale grain into flour and groats, developed principles for stable flows of flour from different anatomical parts of the weevil, that allows you to create different kinds of flour with specified properties. On the basis of these principles for the first time in the Russian Federation are developed interstate standards for flour and groats of food grain triticale. Application of the developed technologies allow to obtain such products from triticale grain as: High-quality baking flour, cereals for children and dietary food, semolina for pasta. Prospective and current focus of research for the technological development of the flour milling industry is the use of methods of biotechnology impacts on different crops and their products to produce a component with desired properties for food fortification and the creation of new products of general nutrition, functional and therapeutic and prophylactic purposes for different population groups. Using modern biotechnological methods developed methods modifying enzyme grain by-products (flour types, including high peripheral parts, bran) using multenzimnyh compositions (IEC) on the basis of cellulolytic and proteolytic enzyme preparations; The principal possibility of obtaining modified products (protein hydrolyzate, structurally modified flour, bran biomodifitsirovannye) with varying degrees of depth and hydrolysis of proteins and non-starch polysaccharides with different functional and technological properties; Possible ways of using new biomodifitsirovannyh products to enrich the food mass market, and the creation of new food products with desired functional and technological properties of special purpose.

1. Kandrokov R. Kh. et al. [Highly efficient technology for obtaining various types of bakery flour from triticale grain]. Sb. materialov Mezhdunar. nauchno-prakt. konf. «Bezopasnost' i kachestvo sel'skokhozyaistvennogo syr'ya i prodovol'stviya. Sozdanie natsional'noi sistemy upravleniya kachestvom pishchevoi produktsii», 23–24 noyabrya 2016 g. [Proc. Intern. scientific-practical. conf. «Safety and quality of agricultural raw materials and food. Establishment of a national quality management system for food products», November 23-24, 2016.]. Moscow, 2016, pp. 158–188. (In Russ.)
2. Kandrokov R. Kh., Pankratov G.N. [Technology of processing triticale grain in cereals such as «semolina»]. Khleboprodukty, 2017, no. 1, pp. 52–53. (In Russ.)
3. Pankratov G. N., Kandrokov R. Kh., Shcherbakova E. V. [Investigation of the triticale grain milling process]. Khleboprodukty, 2016, no. 10, pp. 59–61 (In Russ.)
4. Pankratov G. N., Kandrokov R. Kh. [The process of cereal formation during the processing the triticale grain into baking flour]. Sb. materialov konferentsii, posvyashchennoi 70 letiyu so dnya osnovaniya Sankt-Peterburskogo filiala NII khlebopekarnoi promyshlennosti: Usilenie konkurentnogo potentsiala pishchevykh predpriyatii putem razvitiya effektivnykh biotekhnologii [Proc. Conference dedicated to the 70th anniversary of the founding of the St. Petersburg branch of the Research Institute of the baking industry: Strengthening the competitive potential of food enterprises through the development of effective biotechnologies]. St. Petersburg, 2016, pp. 97–103. (In Russ.)
5. The state register of breeding achievements admitted to use. Vol. 1. Varieties of plants (official ed.). Moscow, Rosinformagrotech Publ., 2016, pp. 18-19. (In Russ.)
6. [http://www.openbusiness.ru/ review of the market of triticale in Russia] (date of circulation: 28.03.2017). (In Russ.)
7. Meleshkina E. P. et al. [Technological and biochemical indicators as components of flour quality triticale]. Kontrol' kachestva produktsii, 2017, no. 1, pp. 38–44. (In Russ.).
8. Pankratov G. N. et al. [Technological properties of new grades of tritical flour]. Khleboprodukty, 2016, no. 1, pp. 60–62. (In Russ.)
9. Nechaev A. P. et al. Pishchevaya khimiya. Laboratornyi praktikum [Food Chemistry. Laboratory Practice]. St. Petersburg, GIORD Publ., 2006, 304 p.
10. Vitol I. S., Meleshkina E. P., Karpilenko G. P. [Bioconversion of tritical bran using enzymatic preparations of cellulolytic and proteolytic action]. Khranenie i pererabotka sel'khozsyr'ya, 2016, no. 10, pp. 35–38. (In Russ.)
11. Vitol I. S., Karpilenko G. P. [Enzymatic modification of triticale flour using proteolytic enzyme preparations]. Khranenie i pererabotka sel'khozsyr'ya, 2015, no. 9, pp. 17–22. (In Russ.)
12. Meleshkina E. P., Vitol I. S., Karpilenko G. P. [Modification of vegetable protein of grain triticale using biotechnological methods]. Khleboprodukty, 2016, no. 5, pp. 62–64. (In Russ.)
13. Vitol I. S. et al. [Biochemical characteristics of new grades of tritical flour]. Khleboprodukty, 2016, no. 2, pp. 42–44. (In Russ.)
14. Vitol I. S. et al. Vvedenie v tekhnologii produktov pitaniya [Introduction to Food Technology], ed. by A. P. Nechaev. Moscow, DeLi plyus Publ., 2011. 720 p.
15. Vitol I. S., Meleshkina E. P., Karpilenko G. P. [Functional properties of modified triticale grain products]. Khranenie i pererabotka sel'khozsyr'ya, 2017, no. 2, pp. 27–29. (In Russ.)
Pankratov George Nesterovich, Doctor of Technical Sciences, Professor,
Meleshkina Elena Pavlovna, Doctor of Technical Sciences,
Vitol Irina Sergeevna, Candidate of Biological Sciences,
Kandrokov Roman Khazhesetovich, Candidate of Technical Sciences
All-Russian Research Institute of Grain and Products of Processing,
11 house, Dmitrovskoe highway, Moscow, 127434, 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.

Akhmedov M.E., Demirova A.F., Kasyanov G.N., Gonchar V.V., Zagirov N.G., Shakhmirzayev R.A.Sterilization of compote from a pear with two-stage heating in a stream of heated air and hot water

P. 50-52 Key words
hot air; cooling; sterilization mode; sterilization; a sterilizing effect; stage heating

The work is devoted to research of new technical solutions on perfection of the process of thermal sterilization of canned compotes. The brief analysis of traditional methods of thermal sterilization is given; Experimental studies of the warming-up of compote according to the regimes of traditional technology were conducted and the main shortcomings were revealed. Analysis of production processes and modes of thermal sterilization of canned products indicates their relatively long duration and at the same time uneven heat treatment of the product at various points of the cans. It should also be noted that these shortcomings in turn contribute to a deterioration in the quality of finished products in terms of preserving the biologically active components of the feedstock in it. It is noted that the use of high-temperature coolants for intensification of external heat transfer and rotation of cans in the process of heat treatment, for intensification of internal heat exchange, is an important direction of increasing the efficiency of the process of thermal sterilization. The authors conducted studies of the modes of thermal sterilization of compote from sweet cherries in autoclaves according to the regimes of traditional technology and taking into account the revealed shortcomings an effective method of thermal sterilization of canned food with integrated use in the process of heating heated air and hot water with subsequent cooling stepped in water and air-water evaporative cooling. It has been established that the use of heated air in the first stage of heating the product to a temperature level equal to 800 °C creates conditions preventing the occurrence of temperature stresses in the wall of the can that can cause a thermal battle during the subsequent heat treatment in the second stage of the process in a hot water environment, Significant intensification of the heat transfer process due to high values of the heat transfer coefficient. At the same time, such implementation of heat exchange processes ultimately contributes to the saving of energy and material costs. It has been revealed that the regimes ensure the industrial sterility of finished products, shortening the duration of the heat treatment process, in comparison with the traditional ones, by more than 50?% and improving the quality of the finished product.

1. Verboloz E.I. [Improvement of heat and mass exchange processes in apparatus for sterilizing canned food]. Vestnik Mezhdunarodnoi akademii kholoda, 2005, no. 1, pp. 42-43. (In Russ.)
2. Demirova A.F., Akhmedov M.E., Ismailov T.A. [Sterilization of compotes in glass containers SKO 1-82-1000 with stepwise heating and cooling in a static state]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2010, no. 4, pp. 88–90. (In Russ.)
3. Demirova A.F., Ismailov T.A., Akhmedov M.E. [Rotary step heating of compotes in hot water with air and air-water evaporative cooling of canned food]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2010, no. 6, p. 90. (In Russ.)
4. Demirova A.F., Ismailov T.A., Akhmedov M.E. [Research of optimal modes of canned food sterilization «Cucumbers pickled» using step heating]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2010, no. 6, pp. 52–57. (In Russ.)
5. Kas'yanov G.I., Demirova A.F., Akhmedov M.E. [Innovative technology of sterilization of fruit and vegetable raw materials]. Doklady Rossiiskoi akademii sel'skokhozyaistvennykh nauk, 2014, no., pp. 57–59. (In Russ.)
6. Collection of technological instructions for the production of canned food. T-2, Moscow, 1977. (In Russ.)
7. Muradov M.S. Izyskanie vysokotemperaturnykh rezhimov rotatsionnoi sterilizatsii konservov v potoke vozdukha: Diss. kand. tekhn. nauk [The search for high-temperature modes of rotational sterilization of canned food in the air stream: Cand. Diss. (Techn. Sci.)]. Odessa, 1978.
8. Flaumenbaum B.L. Osnovy sterilizatsii pishchevykh produktov [Basics of Food Sterilization]. Moscow, Agropromizdat, 1986.
Akhmedov Magomed Eminovich, Doctor of Technical Sciences,
Demirova Amiyat Feyzudinovna, Doctor of Technical Sciences,
Dagestan State University of National Economy,
5 house, D. Ataeva street, Makhachkala, Republic of Dagestan, 367008, 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.
Kasyanov Gennady Ivanovich, Doctor of Technical Sciences, Professor,
Honchar Viktoria Viktorovna, Candidate of Technical Sciences
Kuban State Technological University,
2 house, Moscow street, Krasnodar, 350072, 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.
Zagirov Nadir Geibetulaevich, Doctor of Agricultural. Sciences, Professor,
Shakhmirzoev Ruslan Abuzarovich, Candidate of Agricultural Sciences
Dagestan Scientific Research Institute of Agriculture named after F.G. Kisrieva,
Scientific Town, Akushinsky Avenue, Makhachkala, Republic of Dagestan, 367008, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Guseva TB, Karan'yan OM, Rassokha SN, Radaeva I.A.The use of a natural antioxidant dihydroquartzetine to increase the shelf life of canned milk

P. 54-56 Key words
Antioxidant; Dihydroquercetin; Canned milk; Shelf life

The shelf life of canned milks "The sweetened condensed whole milk", developed in accordance with GOST 31688 - 2012 "Canned milk. Milk and sweetened condensed cream. Specifications", is no more than 15 months. During the period of storage of canned milks have a risk of appearance some negative changes in structure, and also physical and chemical transformations of separate components that leads to deterioration in organoleptic indices (taste, consistence, color).The most common defect of the chemical nature is oxidizing damage of the milk fat, that can be shown in unpleasant flavoring feelings of various intensity. For prevention or slowdown oxidizing damage the most reliable way is adding into a product various antioxidants, blocking oxidation of the milk fat. Nowadays in Russian Federation become a very active process of naturalization any additives for nutritional products. One of this additives is domestic natural antioxidant dihydroquercetin. Dihydroquercetin, relevant to flavonoids, is extracted from Siberian larch. Dihydroquercetin is non-toxic and physiologically harmless for human, displays high anti-oxidizing activity even at low concentrations. Federal state budgetary institution scientific research Institute of storage problems of Rosrezerv in conjunction with All-Russian dairy research institute conducted complex research of the sweetened condensed whole milk with addition of dihydroquercetin. During this research was made the development of production technology and studying product in the course of storage for a possibility of prolongation the shelf line. Laboratory tests of canned milk samples were made: before storage and then during the course of storage in 6, 12, 15, 18, 21, 24 and 29 months. On the basis of positive results of the laboratory tests, with reserve coefficient 1.2, established shelf line constitute 24 months for the sweetened condensed whole milk with addition of dihydroquercetin. Positive results of the researches have been received owing to domestic antioxidant of a dihydroquercetin and the advanced production technology.

Guseva Tatyana Borisovna, Candidate of Biological Sciences,
Karanyan Olga Mihailovna,
Kulikovskaya Tatiana Semenovna,
Rassokha Sergey Nikolaevich, Candidate of Economic Sciences,
FGBU Research Institute for Problems of Storage of the Federal Reserve,
1 building, 40 house, Volochaevskaya street, Moscow, 111033, 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.
Radaeva Iskra Aleksandrovna, Doctor of Technical Sciences, Professor
All-Russian Scientific Research Institute of Dairy Industry,
7 Building, 35 Building, Lyusinovskaya Street, Moscow, 115093, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.




Meeting of Agrobusinessclub


Technologists of GC "Efko" study the European market of products for healthy nutrition