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Rambler's Top100

Food processing Industry №8/2018



The Results of the work of Food and Processing industry Enterprises of Russia

THEME OF THE ISSUE: FOODSTUFFS AND METHODS OF CONTROL

Gematdinova V.M., Kanarskaya Z.A., Kanarskij A.V. Influence of beta-glucane on water activity in foodstuffs

P. 8-11 Key words
beta-glucan; food products; water activity

Abstract
Monitoring of water activity is an important reference point for many technological operations in the food industry. The activity of water in food is controlled by drying, adding sugar or salt, and freezing. These methods prevent spoilage and maintain the quality of food. The purpose of this work is to determine the effect of beta-glucan on water activity in food. In the studies, beta-glucan isolates and concentrates obtained from oat bran and germination of grain of unglazed and film oats were used. The determination of the activity of water in these products showed the relationship with the content of beta-glucan in them. The lowest value of this indicator in the beta-glucan isolate, which contains about 87?% of beta-glucan, in comparison with this indicator in concentrates containing up to 22?% beta-glucan. This indicates the water-holding capacity of beta-glucan and the promise of its use for structuring water in food products. The introduction of beta-glucan in food has shown that the effect of beta-glucan on water activity is interrelated, with the water content of the food product. When introducing beta-glucan into meat, both in the form of an isolate, and in the form of a concentrate, a significant decrease in the activity of water decreases only slightly. The water content in wheat bread and, accordingly, the activity of water in the bread is lower compared to that in meat. Concentrates of beta-glucan also have a significant effect on the activity of water in the bread. It has been established that the most significant effect of beta-glucan isolates and concentrates has on the activity of water in chocolate milk, cocoa and dry milk. When the beta-glucan isolate is introduced into the above products, water activity decreases by more than 30?%. It is concluded that with the decrease in water content in food, the effect of beta-glucan on water activity increases. It is recommended to use beta-glucan to reduce the water activity in dry food products and, accordingly, to increase the safety of these product.

References
1. Barbosa­Canovas, Gustavo V. Water Activity in Foods / V. Gustavo Barbosa­Canovas // Fundamentals and Applications. - 2007. - 434 p.
2. Lutovska, M. Water activity vs. equilibrium moisture content vodena aktivnost nasuprot RAVNOTEZNE VLAZNOSTI Materijala / M. Lutovska // Journal on Processing and Energy in Agriculture. - 2016. - 2. - ¹. 20. - P. 69-72.
3. Sandulachi, E. Water activity concept and its role in food preservation / E. Sandulachi // Recommended for publication. -2012. - P. 40-48.
4. Grasso, E. M. The microbiological safety of low water activity foods and spices / E. M. Grasso. - New York, U. S. A.: Springer, 2014. - 403-424 p.
5. Mohammad Ayub Said Wahab Effect of Water Activity (Aw) Moisture Content and Total Microbial Count on the Overall Quality of Bread / Mohammad Ayub Said Wahab, Yasser Durrani // Department Food Science and Technology, NWFP Agriculture University, Peshawar, Pakistan, 2003. - ¹. 3. - P. 274-278.
6. Rahman, M. S. Food preservation: overview / M. S. Rahman // CRC Press, Boca Raton, FL, USA. - 2010. - P. 3-18.
7. Farakos, SMS. Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low­moisture foods / SMS Farakos [et all] // Intl J Food Microbiol. - 2013. - ¹ 2. - P. 280-293.
8. Champagne­Ardenne, B. P. Water content, water activity, water structure and the stability of foodstuffs / B. P. Champagne­Ardenne // Food Control. - 2001 (12). - P. 409-417.
9. Gematdinova, V. M. Fermentativnoe vydelenie b­glyukana iz ovsyanyh otrubej / V. M. Gematdinova, Z. A. Kanarskaya, A. V. Kanarskij // Hranenie i pererabotka sel'skohozyajstvennogo syr'ya. - 2017. - ¹ 9. - Ð. 16-19.
10. Gematdinova, V. M. Vliyanie shchelochnoj i fermentativnoj obrabotki zerna ovsa i ovsyanyh otrubej na vyhod b­glyukana / V. M. Gematdinova, A. V. Kanarskij, I. I. Smetanskaya // Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij. - 2017. - ¹ 3. - Ð. 164-168.
11. Gematdinova, V. M. Vliyanie kislotnosti sredy na vyhod b­glyukana iz ovsyanyh otrubej / V. M. Gematdinova, A. V. Kanarskij // Vestnik Mezhdunarodnoj akademii holoda MAH. - 2017. - ¹ 4. - Ð. 18-23.
12. Gematdinova, V. M. Poluchenie koncentrata b­glyukana iz ovsyanyh otrubej dlya funkcional'nyh produktov pitaniya / V. M. Gematdinova, Z. A. Kanarskaya, A. V. Kanarskij // Pishchevaya promyshlennost'. - 2018. - ¹ 3. - Ð. 19-22.
13. Black, JL. Effect of water activity on the inactivation kinetics of Escherichia coli by electron beam in ground beef, chicken breast meat, and trout fillets / JL Black, J. Jaczynski // Intl J Food Sci Technol. - 2008. - ¹ 4. - Ð. 579-586.
Authors
Gematdinova Venera Maratovna,
Kanarskaya Zosya Albertovna, Candidate of Trchnical Sciences,
Kanarskij Albert Vladimirovich, Doctor of Technical Sciences, Professor
Kazan National Research Technological University,
68, K. Marx str., Kazan, 420015, This email address is being protected from spambots. You need JavaScript enabled to view it.



Venger K.P., Kuz'mina I.A., Stefanova V.A. Fes'kov O.A.Fast freezing of food products using low temperature ecologically safe nitrogen system chilling

P. 12-15 Key words
fast freezing; flow system; liquid nitrogen; qualimetrying; quick-freezing machine

Abstract
The main indicator determining the process of fast food freezing is its speed. In the world practice the method of quantitative determination of average speed of freezing is used and the interval of its values characterizing fast freezing of foodstuffs is defined. To determine the optimal speed of the process, guaranteeing the quality and product appearance of the product, a quantitative qualimetrying complex quality indicator (k) of the freezing object is used. In the article the method of determination of the indicator (k) on the example of poultry is given. To ensure optimal freezing speeds, chilling systems with lower temperatures are required compared to the domestic machine system with temperature levels (-30…-35 °C). In this respect the system of chilling on the basis of liquid and gaseous nitrogen is perspective. The construction of the nitrogen quick-freezing tunnel apparatus (NQTA) and its prototype - NQTA-30, for a wide range of food products. On the basis of this sample designs of two modifications of nitrogen tunnel freezers devices of greater productivity - NQTA-250 and NQTA-800 are developed. It is proved that the economic efficiency of NQTA depends mainly on the price of liquid nitrogen and frozen product. Varying prices can significantly reduce the cost of cryogenic freezing. Supply of liquid nitrogen freezing apparatus and reduction of operating costs is possible due to the use of distributing plants for the production of liquid and gaseous nitrogen. The developed flow systems chilling liquid nitrogen open wide opportunities for creation of new technological processes and equipment of fast freezing of foodstuffs, and ecological safety of the used krioagent enhances the position of their prospects.

References
1. Antonov, A. A. Azotnye sistemy hladosnabzhenija dlja proizvodstva bystrozamorozhennyh pishhevyh produktov / A. A. Antonov, K. P. Venger. - Rjazan': Uzoroch'e. - 2002. - 206 s.
2. Venger, K. P. Azotnaja sistema hladosnabzhenija s vihrevoj truboj dlja tunnel'nogo skoromorozil'nogo apparata / K. P. Venger, I. B. Zhil'cov, M. G. Nosov, O. A. Fes'kov. - SPb.: Vestnik MAH. - vyp. 4. - 2012. - s. 15­17
3. Venger, K. P. Skoromorozil'nyj tunnel'nyj apparat s azotnoj sistemoj hladosnabzhenija / K. P. Venger, M. G. Nosov, O. A. Fes'kov. - Ukraina. Belgrad: Sovremennyj nauchnyj vestnik. - ¹ 51. - 2013. - s. 19 - 23
4. Venger, K. P. Nizkotemperaturnye jekologicheski bezopasnye sistemy hladosnabzhenija dlja bystrogo zamorazhivanija pishhevyh produktov / K. P. Venger, N. B. Pan'shin, O. A. Fes'kov // Trudy Tret'ej Mezhdunarodnoj nauchno­prakticheskoj konferencii "Sovremennye jenergosberegajushhie teplovye tehnologii SJeTT­2008". - Tambov: Frantera. - T. 2. - 2008. - S. 44 - 46
5. Venger, K. P. Novoe oborudovanie s ispol'zovaniem zhidkogo azota dlja bystrogo zamorazhivanija pishhevyh produktov / K. P. Venger, I. A. Kuz'mina, O. A. Fes'kov // Materialy VII Mezhdunarodnoj nauchno­tehnicheskoj konferencii "Nikzotemperaturnye i pishhevye tehnologii v XXI veke". - SPb.: Izdatel'sko­informacionnyj kompleks Universiteta ITMO. - chast' I. - nojabr' 2015. - S. 54 - 60
6. Ural'skij kompressornyj zavod (Uralkriotehnika). Sajt kompanii. URL: http://www.ukz.ru / o_kompanii / httpwwwukzruuralkriotehnika /
7. Remkompressor. Generatory azota. URL: http://generator­azot.ru / promyshlennye­ktsba­generatory­azota­maxigas­midigas /
Authors
Venger Klara Petrovna, Doctor of Technical Sciences, Professor,
Kuz'mina Irina Anatol'evna, Candidate of Technical Sciences,
Stefanova Viktorija Aleksandrovna, Candidate of Technical Sciences
Fes'kov Oleg Alekseevich, Candidate of Technical Sciences
Moscow State University of Food Production
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Urubkov S. A., Khovanskaya S.S., Dremina N.V., Smirnov S.O.Analysis of the chemical composition and nutritional value of grain raw materials for the production of baby foods

P. 16-21 Key words
balanced diet; children of preschool and school age; grain-based products; products for baby food

Abstract
This article presents an analysis of the calculated data of the chemical composition and nutritional value of grain raw materials for further use as a basis for the creation of products for children over one year, as well as pre-school and school age. The importance of the use of grain products in the concept of balanced nutrition and the impact on the development and growth of the child's body. The selected raw materials include nine crops, seven of which are traditionally used as raw materials in the production of products for baby food, as well as such promising crops as triticale and amaranth. The data on the composition of the grain of the considered crops in terms of the content of the main components of food: proteins, fats and carbohydrates, vitamins, minerals, and other biologically active compounds. The analysis of amino acid composition, lipid complex, vitamins, macro - and microelements content was carried out. The analysis extends our understanding of the biological value of grain raw materials, provides direction for further research on the development of diets, where it is necessary to strive for the optimal composition of children's nutrioma, include in its composition all groups of products considering the diversity of properties of their nutrients. Amaranth grain when used in a mixture with other grain crops can become a valuable food product in the composition of children's nutrioma, due to the mutual enrichment of nutrients to cover the deficiency of protein and lipid components and increase biological and nutritional value. The results of further research will be the development of production technology, which has no analogues in its biological and nutritional value, based on the combination of rarely used types of grain raw materials with natural fruit, vegetable and berry components for baby food.

References
1. Detskoe pitanie: rukovodstvo dlya vrachej / pod red. V. A. Tutel'yana, I. YA. Konya. - M.: OOO "Izdatel'stvo "Medicinskoe informacionnoe agentstvo", 2017. - 782 p.
2. Pitanie zdorovogo i bol'nogo rebenka: Posobie dlya vrachej / pod red. V. YA. Tutel'yana, I. YA. Konya, B. S. Kaganova. - 4 e izd. - M.: Izd. dom "Dinastiya", 2010. - 316 p.
3. Nacional'naya programma optimizacii pitaniya detej v vozraste ot 1 goda i do 3 let v Rossijskoj Federacii / Soyuz pediatrov Rossii [i dr.]. 2 e izd., ispr. i dop. - M.: Pediatr, 2016. - 36 p.
4. Urubkov, S. A. Razrabotka tekhnologij novyh vidov krupy i muki iz zerna tritikale: dis….kand. tekhn. nauk / S. A. Urubkov. - Moskva, 2014. - 192 p.
5. Smirnov, S. O. Nauchno­prakticheskie osnovy kompleksnoj pererabotki zerna amaranta / S. O. Smirnov, S. A. Urubkov, A. S. Dronov // Hranenie i pererabotka zerna. - 2015. -¹ 2 (191). - P. 39-43.
6. Skurihin, I. M. Tablicy himicheskogo sostava i kalorijnosti rossijskih produktov pitaniya / I. M. Skurihin, V. A. Tutel'yan //Moskva, 2007.
7. Himicheskij sostav pishchevyh produktov. Kn. 2: Spravochnye tablicy soderzhaniya aminokislot, zhirnyh kislot, vitaminov, makro­ i mikroehlementov, organicheskih kislot i uglevodov / pod red. prof., d­ra tekhn nauk I. M. Skurihina i prof., d­ra med. nauk M. N. Volgareva. - 2 e izd., pererab. i dop. - M.: Agropromizdat, 1987. - 360 p.
8. Koz'mina, N. P. Biohimiya zerna i produktov ego pererabotki / N. P. Koz'mina // - M.: "Kolos", 1976.
9. United States Department of Agriculture National Nutrient. Database for Standard Reference Legacy Release. URL: https: //ndb.nal.usda.gov / ndb / search / list? home=true
10. Korenskaya, I. M. Sravnitel'noe izuchenie soderzhaniya belka i aminokislotnogo sostava semyan razlichnyh sortov amaranta gibridnogo / I. M. Korenskaya, L. A. ?Miroshnichenko, I. E. Izmalkova // V sbornike: Puti i formy sovershenstvovaniya farmacevticheskogo obrazovaniya. Poisk novyh fiziologicheski aktivnyh veshchestv Materialy 4 j Vserossijskoj s mezhdunarodnym uchastiem nauchno­metodicheskoj konferencii "Farmobrazovanie­2010". Pod obshchej redakciej: Boeva?S. A. - 2010. - P. 209-212.
11. Butova, S. V. Antioksidantnye svojstva amarantovoj muki / S. V. Butova, M. N. SHahova, M. N. Kondauro­va // Tekhnologii i tovarovedenie sel'skohozyajstvennoj produkcii. - 2017. - ¹ 1 (8). - P. 77-82.
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14. MR 2.3.1.1915-04 Rekomenduemye urovni potrebleniya pishchevyh i biologicheski aktivnyh veshchestv. Metodicheskie rekomendacii. - M.: Federal'nyj centr gossanehpidnadzora Minzdrava Rossii, 2004. - 46 p.
15. MR 2.3.1.2432-08 Normy fizio­logicheskih potrebnostej v ehnergii i pishchevyh veshchestvah dlya razlichnyh grupp naseleniya Rossijskoj Federacii. Metodicheskie rekomendacii. - M.: Federal'nyj centr gigieny i ehpi­demiologii Rospotrebnadzora, 2009. - 36 p.
Authors
Urubkov Sergey Alexandrovich, Candidate of Technical Science,
Khovanskaya Svetlana Sergeevna, Candidate of Technical Science,
Dremina Nina Vladimirovna, Candidate of Technical Science.
Smirnov Stanislav Olegovich, Candidate of Technical Science,
Research Institute of food-concentrate industry and special food technology, Niippispt-branch of FIC of food, biotechnology and food safety,
22, Izmailovo settlement, Leninsky district, Moscow region, Russia, 142718, This email address is being protected from spambots. You need JavaScript enabled to view it.



Chebakova G.V., Krasnoslobodcev A.A., Sapozhnikova A.I.Using a cînductometer to determinition of milk falsification with water

P. 22-24 Key words
lactane; method; milk; conductometer; falsification

Abstract
Milk is a product whose beneficial properties are due to the high content of vitamins, micro- and macronutrients, digestible fats, proteins and carbohydrates. Milk is contained in the human diet from infancy, and later used as a preventive and treatment of various diseases. Falsification of milk reduces it not only its food, but also its biological value (reduces the protein and fat content) and is extremely dangerous in epidemiological terms. In the case of falsification of milk with contaminated water or with foreign impurities, microorganisms may also be introduced - pathogens of intestinal infections. Getting into milk, they find favorable conditions for their development and, multiplying, cause an outbreak of an infectious disease. The methods of milk falsification for the last 2 - 3 years have practically not changed. However, new methods for identifying falsified products have appeared. This should help the manufacturer in identifying substandard raw materials. The article presents data confirming feasibility and advisability of using the conductometry method. The study evaluated of whole milk and drinking milk with GOST ¹ 31449 - 2013 and ¹ 31450 - 2013 as well as apparatus "Laktan" and condactometer "ÑÎÌ-100" by the presence of water in the milk and wrongful falsification of the product. It was established that condactometer "ÑÎÌ-100" the maximum sensitivity, in comparison with other methods and allows to reveal in milk already 2 - 3?% of water added to milk while "Laktan" is able to detect only 5 or more percent of added water. Business case for showed that the introduction of this method of conductometry will shorten the time for analysis, and will reduce the costs of the company to purchase equipment.

References
1. GOST 31450 - 2013. Moloko pit'evoe. Tehnicheskie uslovija. - Vved. 01.07.2014. - M.: Standartinform. - 2014. - 8 s.
2. Internet­resurs "TEHJeKSPERT", TR TS 033 / 2013 "O bezopasnosti moloka i molochnoj produkcii", [Jelektronnyj resurs]. Rezhim dostupa: http://docs.cntd.ru / document?/ 499050562, data obrashhenija: 22.12.2017
3. Sysoeva, M. G. Tehnologija pererabotki moloka. Uchebnoe posobie / M. G. Sysoeva [i dr.] // Voronezh: FGBOU VO Voronezhskij GAU. - 2016. - 110 s., S. 5.
4. Internet­resurs "Garant.ru", stat'ja "Trebovanija k syromu moloku", [Jelektronnyj resurs]. Rezhim dostupa: http://base.garant.ru / 12160959? /?2 / , data obrashhenija: 24.05.2017
5. Internet­resurs "JekoJunit", [Jelektronnyj resurs]. Rezhim dostupa: https: //www.ecounit.ru / goods_108.html, data obrashhenija: 20.05.2017
6. Internet­resurs "Portal znanij", stat'ja "Standartnaja oshibka srednego", [Jelektronnyj resurs]. Rezhim dostupa: http://statistica.ru / glossary / general / ctandartnaya­oshibka­srednego / , data obrashhenija: 11.05.2017
Authors
Chebakova Galina Viktorovna, Candidate of Veterinary Sciences, assistant professor,
Krasnoslobodcev Anton Alekseevich,
Sapozhnikova Alla Ionovna, Doctor of Technical Sciences, Professor
Moscow State Academy of Veterinary Medicine and Biotechnology named K. I. Scriabin,
23, str. Akademic Scriabin, Moscow, 109472, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tabatorovich A.N., Stepanova E.N., Bakajtis V.I.Analysis of chemical composition and quality indicators of non-traditional fruit puree-semi finished products

P. 25-29 Key words
quality indicators; puree kiwi; puree of feijoa; fruit semi-finished products; chemical composition

Abstract
Production of the fruit semi-finished products capable to preserve consumer properties for a long time is actually now. To expand the range, non-traditional raw materials should be used. Subtropical fruits kiwi and feijoa have high physiological value and potential for processing. The objective of the study is to analyze the chemical composition and quality indicators of unsterilized puree semi-finished products of kiwi (2 samples) and feijoa (1 sample). Puree is made of fresh kiwi variety "Hayward" (country of origin Chile and Iran) and feijoa (country of origin Azerbaijan). In the production of feijoa puree peel was not removed. It was planned to determine the optimal dosage of potassium sorbate, added as a preservative in puree, which stored for 6 months at the temperatures from 4 °Ñ to 10 °Ñ. The research was carried out on the basis the Siberian University of Consumer Cooperation, the laboratory of the Center for Hygiene and Epidemiology of the Omsk Region. Standard methods of research of fruit raw materials and semi-finished products were used. The iodine content was determined by the method of cathodic stripping voltammetry, the content of organic acids was determined by gas-liquid chromatography. The mineral content (mg / 100 g) in kiwifruit puree (Chile and Iran) averaged respectively: potassium 258.0 and 283.0; calcium 37.2 and 39.8; magnesium 15.1 and 16.1; manganese 0.078 and 0.067; iron 0.60 and 0.64. Very high iodine content- 0.16 mg / 100 g revealed in feijoa puree. Acidity (%) in terms of citric acid in kiwi puree was 1.2 (Chile), 1.1 (Iran), from feijoa 1.8. Citric and malic acid in all puree samples were predominant. Based on the dynamics of yeast and mold content, the recommended dosage of potassium sorbate was 600 mg / kg and 300 mg / kg respectively in kiwifruit puree and feijoa puree.

References
1. Grjazev, V. A. Kivi i drugie kul'tury dlja lechebnogo pitanija / V. A. Grjazev. - Sochi: Sterh, 2005. - 364 s.
2. Prichko, T. G. Sravnitel'naja ocenka himicheskogo sostava i tehnicheskih pokazatelej plodov fejhoa, vyrashhennyh v uslovijah Abhazii / T. G. Prichko, L. D. Chalaja, A. N. Abshilava // Sadovodstvo i vinogradarstvo. - 2012. - ¹ 1. - C. 33-36.
3. Prichko, T. G. Sortovye osobennosti biohimicheskogo sostava plodov kivi, vyrashhennyh v subtropikah Rossii / T. G. Prichko, M. G. Germanova, C. V. Tutberidze // Subtropicheskoe i dekorativnoe sadovodstvo. - 2015. - T. 53. - C. 126-132.
4. Belous O., Omarov M., Omarova Z. Chemical composition of a feijoa (F. selloviana) in the conditions of subtropics of Russia // Potravinarstvo. 2014. - Vol. 8 (¹ 1). - P. 119-123.
5. Hosseinzadeh J., Feizolahzadeh M. and Hosseyn Afkari A. The Physical and Chemical Properties of Kiwifruit Harvested at Four Stages// Bulg. J. Agric. Sci. - 2013. -Vol. 19 (¹ 1). - P. 174-180.
6. Cungi R., Altuntas E., Kaya K. and Saracoglu O. Some physical and chemical properties at physiological maturity and ripening period of kiwifruit "Hayward" //African J. Biotech. - 2011. - Vol. 10 (¹ 27). - P. 5304-5310.
7. GOST 32684 - 2014. Polufabrikaty. Pjure fruktovye, konservirovannye himicheskimi konservantami. - Vved. 2016 01 01. - M.: Standartinform, 2015. - 12 s.
8. Lur'e, I. S. Tehnologicheskij kontrol' syr'ja v konditerskom proizvodstve / I. S. Lur'e, A. I. Sharov. - M.: Kolos, 2001. - 352 s.
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Authors
Tabatorovich Aleksandr Nikolaevich, Candidate of Technical Sciences,
Stepanova Elena Nikolaevna, Candidate of Technical Sciences,
Bakajtis Valentina Ivanovna, Doctor of Technical Sciences, Professor
Siberian University of Consumer Ñooperation,
26, Pr. K. Marx, Novosibirsk, 630087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shelekhova N.V., Polyakov V.A., Serba E.M., Shelekhova T.M., Veselovskaya O.V., Skvorcova L.I. Information technology in the analytical quality control of alcoholic beverage

P. 30-33 Key words
analytical control; alcoholic products; alcoholic drinks; control quality; gas chromatography; information technologies; safety

Abstract
The research is aimed at the creation of new information technologies for industrial purposes, providing an increase in the efficiency of alcohol production and the solution of the problem of import substitution in the field of software. Proffer a new approach to the processing of the results of gas chromatographic measurements of quality and safety of alcoholic beverages, based on the use of information technology. Performed complex of theoretical and experimental studies focused on obtaining the initial data, identifying the principles and ways of creating a software complex for the automation of data processing of analytical control. Formulated the basic requirements and principles of automation of processing of measurement results of quality and safety of alcoholic beverages obtained using the method of gas chromatography. Defined a conceptual model of the software complex PC "C2H5OH- analytic" was drawn up and a structure consisting of separate program modules. It is shown that the proposed model allows to expand the functionality of the complex by creating new modules. Compiled the unified rules of structural construction of functional program modules, external interface and interaction of components, a mathematical model of the problem are developed, input and output data are defined, algorithms are coded and software complex. Specialized software complex PC "C2H5OH-analytic" was designed to process the results of measurements of quality and safety parameters of alcohol products obtained during gas chromatography tests. Practical value of the conducted researches consists in creation of the problem-oriented software complex providing the decision of the problems connected with the control of technological processes of alcohol and alcoholic beverages production for maintenance of release of alcoholic production with the set qualitative characteristics. Undoubted advantage of the developed software is its specialized focus. The application of the developed complex will allow to intensify the process of processing analytical data, to reduce the cost of working time for making calculations by 90?% and to obtain results with guaranteed accuracy. The development perspective of this subject is the creation of intelligent decision support systems.

References
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4. Dudarin, P. V. Formirovanie priznakov iz ierarhicheskogo klassifikatora dlya klasterizacii korotkih tekstovyh fragmentov / P. V. Dudarin, N. G. YArushkina // Nechetkie sistemy i myagkie vychisleniya. - 2017. - T. 12. - ¹ 2. - P. 87-96.
5. Shelekhova, N. V. Nauchnoe obespechenie kontrolya biotekhnologicheskih processov proizvodstva ehtilovogo spirta / N. V. SHelekhova, L. V. Rimareva, V. A. Polyakov // Pivo i napitki. - 2016. - ¹ 1. - P. 16-20.
6. Shelekhova, N. V. Kompleksnaya sistema kontrolya proizvodstva ehtilovogo spirta i spirtnyh napitkov / N. V. SHelekhova, V. A. Polyakov, L. V. Rimareva // Hranenie i pererabotka sel'hozsyr'ya. - 2015. - ¹ 12. - P. 53-56.
7. Shelekhova, N. V. Specializirovannyj programmnyj kompleks "Ñ2Í5OÍ­anali­tik" - innovacionnyj instrument avtomatizacii kontrolya kachestva i bezopasnosti alkogol'noj produkcii / N. V. SHelekhova, V. A. Polyakov, L. V. Rimareva // Pishchevaya promyshlennost'. - 2015. - ¹ 9. - P. 28-31.
8. Shelekhova, N. V. Specializirovannye programmnye kompleksy v kontrole kachestva alkogol'noj produkcii / N. V. SHelekhova [i dr.] // Pishchevaya promyshlennost'. - 2017. - ¹ 1. - P. 50-52.
9. Shelekhova, N. V. Upravlenie tekhnologicheskimi processami proizvodstva alkogol'noj produkcii s primeneniem informacionnyh tekhnologij / N. V. Shelekhova, L. V. Rimareva // Hranenie i pererabotka sel'hozsyr'ya. - 2017. - ¹ 3. - P. 28-31.
Authors
Shelekhova Nataliya Viktorovna, Doctor of Technical Sciences,
Polyakov Viktor Antonovich, Doctor of Technical Sciences, Professor, academician of RAS,
Serba Elena Mihajlovna, Doctor of Biological Sciences, Professor RAS,
Shelekhova Tamara Mihajlovna, Candidate of Technical Sciences,
Veselovskaya Ol'ga Vladimirovna,
Skvorcova Lyubov' Ivanovna
Institute of Food Biotechnology - branch FRC for Nutrition and Biotechnology,
4 B, Samokatnaya str., Moscow, 111033, satella@ mail.ru



Ermolaeva E.O., Zhukova O.V., Dymova Yu.I., Ustinova Yu.V., Titorenko E.Yu.Building "Quality House" for ketchups as a guarantee of increasing competitiveness

P. 34-37 Key words
consumer preferences assessment; ketchup; quality; quality improvement; quality Function Deployment; "Quality House"; technical requirement

Abstract
The possibility of applying the QFD methodology at Russian enterprises of the agro industrial complex is considered in order to improve the quality, to improve the assortment and to create a competitive product. The reasons for choosing ketchups were the following advantages: convenience in eating, variety and improving the taste of ready-made second courses. The results of marketing research based on a survey of consumers through a questionnaire with subsequent analysis of the data obtained are presented. In order to improve quality in accordance with the QFD methodology, the "Quality House" was built, based on which manufacturers will be able to take into account consumer requirements for ketchup quality. This methodology has made it possible to determine the basic and priority wishes of consumers, translate these subjective quality criteria into technical requirements of the product, which should be used to improve the quality of the product. The most important stage of designing and increasing the competitiveness of ketchups is the establishment of requirements for their quality, taking into account the wishes of consumers. To this end, a set of studies was carried out, based on the matrix of consumer requirements, the so-called "House of Quality". Based on a respondent's survey in Kemerovo Region, a list of consumer requirements for ketchups was compiled in the customer's language and the importance of consumer requirements was ranked by the questionnaire method. When carrying out corrective measures, the manufacturer of the test sample needs to focus on improving the indicators: "the presence of spicy aromatic components, fungi, nuts, vegetable oil, etc. ", "mass fraction of soluble solids" and "mass fraction of chlorides". Analysis of the matrix revealed the following areas of ketchup perfection to improve quality characteristics: increase the mass fraction of soluble solids by decreasing water in the formulation; exclude thickeners, in particular, starch; it is advisable to replace doy-pack with glass containers.

References
1. Matison, V. A. Kontrol' kachestva syr'ja, materialov i gotovoj produkcii v pishhevom proizvodstve / V. A. Matison // Pishhevaja promyshlennost'. - 2016. - ¹ 7. - P. 8-12.
2. Matison, V. A. Kachestvo produktov pitanija. Obrazovanie i nauka / V. A. Matison [i dr.] // Hranenie i pererabotka sel'hozsyr'ja. - 2017. - ¹ 4. - P. 10-14.
3. Konovalova, O. E. Kontrol' kachestva pishhevoj produkcii / O. E. Konovalova // Sovremennye informacionnye tehnologii. - 2007. - ¹ 5. - P. 72-74.
4. Luzgacheva, A. R. Problemy povyshenija kachestva pishhevoj produkcii v Rossijskoj Federacii / A. R. Luzgacheva, M. O. Brykina // Zakonomernosti razvitija regional'nyh agroprodovol'stvennyh sistem. - 2017. - ¹ 1. - P. 92-95.
5. Dunchenko, N. I. Nauchnoe obespechenie upravlenija bezopasnost'ju i kachestvom pishhevyh produktov / N. I. Dunchenko // Mezhdunarodnaja nauchno­prakticheskaja konferencija, posvjashhennaja pamjati Vasilija Matveevicha Gorbatova. - Federal'noe gosudarstvennoe bjudzhetnoe nauchnoe uchrezhdenie "Federal'nyj nauchnyj centr pishhevyh sistem im. V. M. Gorbatova" RAN. - Moskva, 2016. - P. 119-120.
6. Matison, V. A. Formirovanie i strukturirovanie kljuchevyh harakteristik produkcii pri konstruirovanii produktov pitanija / V. A. Matison, V. M. Kantere // Pishhevaja promyshlennost'. - 2012. - ¹ 8. - P. 34-35.
7. Sandei, L. Recovery of Tomato Bioactive Compounds through a Biocompatible and Eco­Sustainable New Technology for the Production of Enriched "Nutraceutical Tomato Products" / L. Sandei, M. Bandini, D. Del Rio // Xiii International Symposium on Processing Tomato. - Vol. 1081. - P. 345-351.
8. Kemerovostat [Jelektronnyj resurs]: http:// kemerovostat. gks.ru / wps / wcm / connect / rosstat_ts / kemerovostat / ru /
9. GOST R 54678 - 2011. Produkty tomatnye koncentrirovannye. Obshhie tehnicheskie uslovija. - Vved. 2013 01 01. - M.: Standartinform, 2013. - 11 p.
10. GOST 32063 - 2013. Ketchupy. Obshhie tehnicheskie uslovija. - Vved. 2014 07 01. - M.: Standartinform, 2014. - 11 p.
11. GOST 4.458 - 86. Konservy ovoshhnye, plodovye i jagodnye. Nomenklatura pokazatelej. - Vved. 1988 01 01. - M.: Gosudarstvennyj komitet SSSR po standartam. - 12 p.
12. O bezopasnosti pishhevoj produkcii: TR TS 021 / 2011: utv. Resheniem Komissii TS 9.12.2011 ¹ 880. - 242 p.
13. Gigienicheskie trebovanija k kachestvu i bezopasnosti prodovol'stvennogo syr'ja i pishhevyh produktov: SanPiN 2.3.2.1078 - 01: utv. Gl. San. vrachom RF 14.11.01: vvod v dejstvie s 01.07.02. - M.: FGUP "InterSJeN", 2002. - 168 p.
14. Ponomarev, S. V. Upravlenie kachestvom produkcii. Instrumenty i metody menedzhmenta kachestva: uchebnoe posobie / S. V. Ponomarev [i dr.] - M.: RIA "Standarty i kachestvo", 2005. - 248 p.
15. Alba­Elias, F. A new device for dosing additives in the food industry using quality fuction deployment / F. Alba­Elias, A. Guerra­Sanchez­de­la­Nieta, J. Las­Heras­Casas et al. // Journal of Food Process Engineering. - 2014. - Vol. 37. - Issue 4. - P. 387-395.
16. Asadabadi, M. R. A Markovian­QFD approach in addressing the changing priorities of the customer needs // International Journal of Quality & Reliability Management. - 2016. - Vol. 33. - Issue 8. - P. 1062-1075.
17. Bartz, T. Preventive maintenance planning using quality function deployment - QFD / T. Bartz, J. C. M. Siluk // Latin American Applied Research. - 2015. - Vol. 45. - Issue 4. - P. 219-224.
18. Bevilacqua, M. Development and test of a new fuzzy­QFD approach for characterizing customers rating of extra virgin olive oil / M. Bevilacqua, F. E. Ciarapica, B. Marchetti, // Food Quality and Preference. - 2012. - Vol. 24. - Issue 1. - P. 75-84.
19. Chun, J. QFD Model Based on a Suitability Assessment for the Reduction of Design Changes in Unsatisfactory Quality / J. Chun, J. Cho // Journal of Asian Architecture and Building Engineering. - 2015. - Vol. 14. - Issue 1. - P. 113-120.
20. Djekic, I. Application of quality function deployment on shelf­life analysis of Agaricus bisporus Portobello / I. Djekic, J. Vunduk, I. Tomasevic // Lwt­Food Science and Technology. - 2017. - Vol. 78. - P. 82-89.
Authors
Ermolaeva Eugenia Olegovna, Doctor of Technical Sciences, Professor,
Zhukova Olga Vladimirovna, Candidate of Technical Sciences,
Dymova Julia Igorevna, Candidate of Technical Sciences,
Ustinova Julia Vladislavovna, Candidate of Technical Sciences,
Titorenko Elena Jur'evna
Kemerovo State University,
6, str. Krasnaya, Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kaledina M.V., Fedosova A.N., Voloshhenko L.V., Kochergina A.S. Validation of sanitization process of dairy production equipment to ensure safety of products

P. 38-42 Key words
cleaning agents; cleaning recipes; equipment cleaning; sanitization; validation

Abstract
Arrangement of cleaning and decontamination of equipment is one of principal attributes to ensure safety of dairy products. If there is a constant or periodic inefficient cleaning, sanitization is carried out. The purpose of the presented article is to assess the effectiveness of the parameters utilized for cleaning and decontamination at the existing milk canning plant and to develop measures to improve these processes. For this purpose, a plan for validating the cleaning recipes was drawn up, a working group and control points were established. As a result of the validation of the sanitization of the equipment for the line of the production of canned milk with sugar, a new control point has been identified - the detergent dispenser for the milk storage tanks. Maintenance measures have been developed for it with a frequency of once a month, which are recommended for inclusion in the production control program. Modifications of sanitization recipes are suggested for all cleaning routes, in particular, the limits of the temperature ranges of treatment and the concentration of detergents and decontaminating agents. It is recommended to apply daily acid washing of vacuum evaporators with nitric acid, prior to washing with an alkaline solution. This ensures the loosening of contaminants which are hard to remove due to the hydrolysis of burnt protein and the chemical interaction of mineral deposits with the formation of soluble salts. Subsequent treatment with an alkaline agent hydrolyses fat, the formation of surfactants and a more thorough removal of contaminants. In addition, it is recommended to change the frequency of the acid cleanings of the rest of the equipment to a daily one and to introduce a rotation of disinfectants - a chlorine-containing disinfectant / disinfectant based on peracetic acid. Monitoring of the sanitary-hygienic condition of the department and microbiological indicators of the product confirmed the effectiveness of the proposed measures. The indicator of total bacterial contamination of te final product did not exceed 4.2x102 CFU / g, pathogenic microorganisms and yeast were absent.

References
1. Sanobrabotka v molochnoj promyshlennosti. Naznachenie mojki i dezinfekcii tehnologicheskogo oborudovanija i tary. [Jelektronnyj resurs] - Jelektron. dan. [28.02.2018]. - Rezhim dostupa: http://calgonit.in.ua / stati / 16 sanobrabotka­v­molochnoj­promyshlennosti Zagl. s jekrana.
2. Matveev, V. Ju. Mery sanitarnoj obrabotki molochnyh linij / V. Ju. Matveev // Vestnik NGIJeI. - 2017. - ¹ 3 (70). - P. 32 - 40.
3. Silant'eva, L. A. Sanitarnaja obrabotka tehnologicheskogo oborudovanija na predprijatijah molochnoj otrasli. Ucheb. metod. posobie. - SPb.: Universitet ITMO, 2017. - 38 p.
4. Burykina, I. M. Kachestvo molochnyh produktov - kak faktor konkurentosposobnosti [Jelektronnyj resurs] / I. M. Burykina, V. A. Zamurakin, G. V. Andreeva // Pererabotka moloka - Jelektron. dan. [01.10.2017]. - Rezhim dostupa: http://www.milkbranch.ru / publ / view / 29.html Zagl. s jekrana.
5. Instrukcija po sanitarnoj obrabotke oborudovanija, inventarja i tary na predprijatijah molochnoj promyshlennosti. - M.:VNIMI, 1998g. - 106 p.
6. Shihov, S. S. Puti uluchshenija sanitarnogo blagopoluchija oborudovanija apparatnyh otdelenij i uchastkov vosstanovlenija suhogo moloka molokopererabatyvajushhih predprijatij / S. S. Shihov, D. I. Udavliev, E. V. Pavlova // Problemy veterinarnoj sanitarii, gigieny i jekologii. - 2016. - ¹ 3 (19). - P. 33 - 39.
Authors
Kaledina Marina Vasil'evna, Candidate of Technical Sciences,
Fedosova Anna Nikolaevna, Candidate of Biological Sciences,
Voloshhenko Ljudmila Viktorovna, Candidate of Agricultural Sciences,
Kochergina Anna Sergeevna, graduate student
Belgorod State Agricultural University named after V. Ya. Gorin,
1, str. Vavilova, Mayskiy village, Belgorodskiy region, 308503, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Ivanova V.N., Seregin S.N.New guidelines for the development of the AIC of Russia for the period up to 2030

P. 44-48 Key words
agro-industrial complex; agro-food policy; long-term development strategy

Abstract
The Committee of the Council of Federation on Agro-Food Policy and Nature Management held a parliamentary hearing on May 18, 2018 in the Presidium of the Russian Academy of Sciences on the consideration of the draft "On the development of a long-term strategy for the development of the agro-industrial complex of the Russian Federation for the period until 2030". In general, the Strategy presents the current level of development of the agro-industrial complex, gives a brief description of the social sphere of the village, the development of land relations, agro-food markets, the formation of the necessary regulatory and legal framework, and gives key directions for the development of the agribusiness sectors, taking into account world experience, government support and institutional solutions, indicators and indicators, the implementation of which on the horizon of 2030 will ensure the solution of the tasks. At the same time, the Draft Strategy does not reflect a number of important problems, on the decision of which depends the dynamics of development of all segments of the agroindustrial complex of Russia and the food market, as well as mechanisms for their implementation. This refers to the problems of rural development, individual values of target indicators and a list of risks.

References
1. Ivanova, V. N. Evrazijskaya integraciya: novyj format vzaimodejstviya dlya resheniya problemy prodovol'stvennogo obespecheniya / V. N. Ivanova, S. N. Seregin // Ekonomika sel'skohozyajstvennyh i pererabatyvayushchih predpriyatij. - 2015. - ¹ 3.
2. Ivanova, V. N. Povyshenie kachestva pishchevoj produkcii-klyuchevoj prioritet realizacii gosudarstvennoj politiki Rossijskoj Federacii v oblasti zdorovogo pitaniya / V. N. Ivanova, S. N. Seregin // Pishchevaya promyshlennost'. - 2016. - ¹ 5.
3. Seregin, S. N. Agropromyshlennyj kompleks Rossii v 2015 godu: osnovnye itogi i prioritety razvitiya / S. N. Seregin // Ekonomika sel'skohozyajstvennyh i pererabatyvayushchih predpriyatij. - 2016. - ¹ 5.
4. Kajshev, V. G. Dostizheniya i sistemnye problemy razvitiya agropromyshlennogo kompleksa / V. G. Kajshev, S. N. Seregin // Pishchevaya promyshlennost'. - 2017. - ¹ 3.
5. Kajshev, V. G. EHkologiya, prirodo­pol'zovanie, bioraznoobrazie v koncepcii ustojchivogo razvitiya agrarnoj ehkonomiki / V. G. Kajshev, S. N. Seregin // Pishchevaya promyshlennost'. - 2017. - ¹ 5.
6. Medvedeva, N. Razvitie ehksporta sel'skohozyajstvennoj produkcii-vazhnoe napravlenie agrarnoj politiki stran - chlenov EAEHS / N. Medvedeva, O. Prohorenko // APK: ehkonomika, upravlenie. - 2018. - ¹ 2.
7. Ushachev, I. Agrarnaya politika: problemy i resheniya / I. Ushachev, V. Maslova, V CHekalin // APK: ehkonomika, upravlenie. - 018. - ¹ 3.
8. Idrisov, G. I. Novaya tekhnologicheskaya revolyuciya: vyzovy i vozmozhnosti dlya Rossii / G. I. Idrisov [i dr.] // Voprosy ehkonomiki. -2018. - ¹ 4.
Authors
Ivanova Valentina Nikolaevna, Doctor of Economics. Sciences, Professor
Moscow State University of Technology and Management, them. K. G. Razumovsky,
73 house, Zemlyanoy Val street, Moscow, 109004
Seregin Sergey Nikolaevich, Doctor of Economics. Sciences, Professor
Federal Scientific Center of Food Systems named after V. M. Gorbatova, RAS,
26 Building, Talalikhin?St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ryabova T.F., Minaeva E.V., Yutkina O.V.The prospects of reproduction of cattle breeding in Russia

P. 49-51 Key words
cattle breeding; food security; import substitution; innovation; meat and milk subcomplex; milk; reproduction

Abstract
The article reveals the problems of the meat and milk subcomplex, the most significant are: a decrease in the number of livestock, an insufficient level of development of pedigree livestock, a low level of technical equipment of many farms, insufficient subsidies and investments, low rates of innovation. Based on an analysis of data for a number of years, justified the conclusion on a sustainable downward trend of livestock, including cows, continuing for many years. Also, during the period under study, milk yield increased, which increased by 70?%. Noted declines in reproduction and increase in pathological conditions in high-productive cows. As a result of limiting their reproductive ability. At the present time and increasing breeding cattle domestic livestock breeders buy imported heifers, or apply modern technology of embryo transplantation. It is concluded that the most promising for use is the innovative technology of embryo transplantation, which makes it possible to obtain dozens of promising calves from one elite cow, which can be harvested by ordinary cows. The conclusion is made that modern biotechnologies should become the main perspective directions of livestock reproduction in the country, which will serve as the foundation for the implementation of the import substitution program, allowing to form its own highly productive breeding fund. Providing the country's population with quality food products in full and at an affordable price is one of the main tasks of the state food policy. The course of the Russian economy on import substitution, ensuring food security for all types of products, underscores the importance of balanced development of the country's agro-industrial complex.

References
1. Ryabova, T. F. Gradient racional'nogo ispol'zovaniya sel'skohozyajstvennyh zemel', orientirovannyj na povyshenie urovnya prodovol'stvennoj bezopasnosti strany / T. F. Ryabova, A. S. CHizhik // Mezhdunarodnye nauchnye issledovaniya. - 2016. - ¹ 3. - P. 142-145.
2. Minaeva, E. V. Teoretiko­prikladnoe issledovanie resursosberezheniya na zernopererabatyvayushchih predpriyatiyah kak predposylka processa importozameshcheniya / E. V. Minaeva // Mezhdunarodnye nauchnye issledovaniya. - 2016. - ¹ 3. - P. 139-141.
3. Gusev, V. V. Principy gosudarstvenno - chastnogo partnyorstva kak instrument povysheniya ehffektivnosti innovacionnoj ehkonomiki APK / V. V. Gusev // Mezhdunarodnye nauchnye issledovaniya. - 2017. - ¹ 2. - P. 210-214.
4. Ivanova, V. N. Importozameshchenie produkcii APK: faktory konkurentosposobnosti: monografiya / V. N. Ivanova, S. A. Ivanov. - M.: Finansy i statistika. - 2014. - 216 p.
5. Maslyukova, E. A. Monitoring sovremennyh mirovyh tendencij proizvodstva i potrebleniya myasa / E. A. Maslyukova, O. V. YUtkina, Z. B Proskurina // EHkonomika i predprinimatel'stvo. - 2013. - ¹ 12 ch. 2 (41­2). - P. 751-758.
6. Yutkina, O. V. Faktornyj analiz kon" yunktury rynka myasomolochnogo podkompleksa / O. V. YUtkina, M. V. Aleksandrova // EHkonomika i predprinimatel'stvo. - 2014. - ¹ 6 (47). - P. 783-787.
7. Kol'cov, D. N. Sovremennye problemy vosproizvodstva krupnogo rogatogo skota Smolenskoj oblasti / D. N. Kol'cov [i dr.] // Sb. nauch. tr. SKNIIZH. - 2014. - T. 1. - ¹ 3. - P. 70-75.
8. Golovan', V. T. K voprosu vosproizvodstva stada krupnogo rogatogo skota / V. T. Golovan' [i dr.] // Sb. nauch. trudov Severo­Kavkazskogo nauchno­issledovatel'skogo instituta zhivotnovodstva. - 2016. - T. 1. - ¹ 5. - P. 159-165.
Authors
Ryabova Taisia Fominichna, Doctor of Economics. Sciences, Professor
Moscow State University of Technology and Management named after K. G. Razumovsky,
109003, Moscow, ul. Zemlyanoy Val, 73, This email address is being protected from spambots. You need JavaScript enabled to view it.
Minaeva Elena Vyacheslavovna, Doctor of Economical Sciences, Professor
Yutkina Olga Vladimirovna, Candidate of Economics, Associate Professor
Russian State University of Justice,
61, ul. Novocheryomushkinskaya, Moscow, 117418, 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.



Prosekov A.Yu.Resources of the Soviet of the village and food security in the years of the great Patriotic war

P. 52-55 Key words
collective farms; grain procurements; famine; food security; food crisis; planned economy; the Great Patriotic war

Abstract
The agricultural sector in the period of the Great Patriotic war suffered substantial losses, the result was 54?% of the gross output of agriculture lost. In the first months of the war the territory that was the largest agricultural areas of Ukraine, Belarus and other Western regions of the USSR has been lost. Mobilization of large parts of the equipment and the lack of supply of new machines and reducing of the production of fertilisers caused by the reorientation of industry to the task of wartime led to the inability of using many of the achievements of modernization, the use of manual labor became widespread and the productivity reduced. The problem to supply food to the army and the civilian population was put before the farms, located in part of the country not affected by the fightings. They had to use internal resources of the village. Mobilization of the male population and a shortage of personnel in the collective farms resulted women have been mastered in many traditionally male professions: combiner, driver, accountant. Government has increased the number of workdays, changed the system of penalties, as well as increased plans for the state procurements. The state procurements occurred at fixed prices, despite the fact that the food crisis of wartime increased real prices for food; as a result there was a huge difference between procurement and market prices. Despite this farmers showed labor enthusiasm and sought to fulfillment of norms everywhere, so the country obtained a maximum of resources from the village. However, the resources of the village were depleted, with most indicators relating to production volumes, as well as of mechanization of the village, was 1.5-2 times less compared to pre-war. The lack of state support and the resolution "About grain procurements" (1946) led to post-war famine in 1946.

References
1. Narodnoe hozjajstvo SSSR v Velikoj otechestvennoj vojne: 1941-1945. Statisticheskij sbornik [National economy of the USSR in the Great Patriotic war: 1941-1945. The statistical compilation] Moscow, 1990. - 980 p.
2. Chadaev V. Ja.?Jekonomika SSSR v gody Velikoj Otechestvennoj vojny [The economy of the USSR during the Great Patriotic war] / V. Ja.?Chadaev. M., 1985 // URL:http://royallib.com / book / chadaev_yakov / ekonomika_sssr_v_godi_velikoy_otechestvennoy_voyni_19411945_gg. html.
3. Kuskov S. A.?Ceny voennogo vremeni [Prices of war time] / S. A. Kuskov // Obedinennyj arhiv Cheljabinskoj oblasti. URL: http://archive74.ru / tseny­voennogo­vremeni
4. Ukaz Prezidiuma Verhovnogo Soveta SSSR ot 15 aprelja 1942 g. N 508 "O povyshenii dlja kolhoznikov objazatel'nogo minimuma trudodnej" [The decree of the Presidium of the Supreme Soviet of the USSR of April 15, 1942 N 508 "About raising mandatory minimum workdays for farmers "] // http://www.libussr.ru / doc_ussr / ussr_4352.htm.
5. Shubin S. I.?Istorija trudodnja (1930-1966) kak mery truda i instrumenta ego stimulirovanija [The history of the workday (1930­1966) as measure of labour and instrument of its stimulation] / S. I.?Shubin // Vestnik Severnogo (Arkticheskogo) federal'nogo universiteta. Serija: Gumanitarnye i social'nye nauki. 2013. - ¹ 6. - P. 31-37.
6. Zima V. F.?Golod v SSSR 1946-1947 godov: proishozhdenie i posledstvija [The famine of 1946-1947 in the USSR: genesis and consequences] / V. F.?Zima. Moscow 1996. 265 p.
Authors
Prosekov Aleksandr Jur'evich, Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Krasnaya Street, Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Rodionova N.S., Belokurova E.V., Mishina E.N., Popov E. S.Researching of antioxidant properties of extracts of a root of ginger and flowers of calendula

P. 58-60 Key words
àntioxidant properties; food; plant extracts

Abstract
This article is devoted of studying of antioxidant properties of extracts of a root of ginger and flowers of a calendula and possibility of their application in the food purposes. The relevance of this work is confirmed by scientific research in the field of processes proceeding in a human body, in particular oxidizing reactions as a result of which free radicals which provoke developing of autoimmune and oncological diseases collect. It is proved that the use of the products showing antioxidant properties in directed to stregthening of immunity, protection against damages of cells of fabrics and bodies, ability to correct formation and development of pathological changes in aging process, thanks to inhibition of chain reaction of oxidizing processes in an organism. In article antioxidant properties of extracts of a root of ginger and flowers of a calendula are considered, also possibility of their using in food are considered. Antiseptic and antioxidant ingredients of ginger help to fight against bacteria and free radicals which collect in a human body and can cause various diseases of bacterial origin. More over, ginger promotes blood circulation improvement. Calendula is a part of extract of flowers carotinoids - pigments, of vitamin A, the sterols - alcohols which are similar on the structure to cholesterol and capable to be soaked up instead of true cholesterol. The triterpenoid: d- gbycosides of oleanovy acid which make powerful anti - inflammatory impact and promotes decrease in amount of cholesterol. Extracts received in optimum conditions which are picked up by an experimental method from the crushed raw materials of a root of ginger or glowers of a calendula. On organoleptic indicators and indicators of safety the offered plant extracts conform to requirements which are imposed at food on addictives. From the received results the conclusion is drawn that extract of flowers of a calendula shows antioxidant activity more than in 100 times more than ginger root extract. The received extracts can be recommended for entering into foodstuff for the purpose of giving of antioxidant properties and increase in a an expiration date to them.

References
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Authors
Rodionova Natal'ya Sergeevna, Doctor of Technical Sciences, Professor,
Belokurova Elena Vladimirovna, Candidate of Technical Sciences,
Mishina Ekaterina Nikolaevna,
Popov Evgenij Sergeevich, Doctor of Technical Sciences
Voronezh State University of Engineering Technologies,
19, Revolution Avenue, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Rasulova E.A., Ovcharenko A.S., Ivanova O.V. Blended fruit and vegetable juices of direct pressing with the addition of honey

P. 61-65 Key words
beets; blended juice; carrots; functional food ingredient; functional food product; honey; small-fruited apples; vegetable marrow

Abstract
The diet of the majority of Russians has an all-season deficit for the main biologically active substances (BAS) - vitamins, bioflavonoids, macro- and microelements, with what the spread alimentary diseases among the population of is associated. The main source of micronutrient intake for human food is readily available fruits and vegetables, growing in the region. The aim of the work was to create recipes and obtain prototypes of blended fruit and vegetable juices of functional orientation on the basis of small-fruited apples, vegetable marrow, carrots, beets and honey. The work was carried out in the department of refining of animal and vegetable raw materials of the Krasnoyarsk Research Institute of Animal Husbandry FRC KSC SB RAS. The methods of research of organoleptic, physicochemical and microbiological indicators approved by normative and technical documentation were applied. Four recipes of blends were developed (No. 1 - juices of apples and carrots, honey, No. 2 - juices of apples and beets, honey, No. 3 - juices of apples and vegetable marrow, honey, No. 4 - juices of apples, vegetable marrow and carrots, honey), 12 samples of juices were cooked and evaluated for organoleptic indicators (3 for each formulation, differing in the ratio of components). On the basis of the organoleptic evaluation, the best experimental samples were selected, in which the physicochemical properties and indicators of industrial sterility were investigated. According to organoleptic and physicochemical indicators, all the obtained juices conformed to GOST 32101 - 2013 "Canned foods. Juice products" and had a mass fraction of pulp 1.91 - 2.85?%, dry soluble substances - 14.5 - 20.6?%, sugar in dry matter - 31.2 - 68.3?%, titrated acids in terms of apple acid - 0,24 - 0,48, pH - 3,7 - 4,2. Low pH of the samples determined the choice of technological regimes of pasteurization of juices at a temperature of 85 degrees Celsius, which contributed to the preservation of BAC and the achievement of industrial sterility. Developed recipes and technological regimes are recommended for creating functional-oriented juices.

References
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Authors
Rasulova Elena Aleksandrovna, Ñandidate of agricultural Siences,
Ovcharenko Andrej Stanislavovich,
Ivanova Ol'ga Valer'evna, Doctor of agricultural Siences, Professor RAS
Krasnoyarsk Scientific and Research Institute of Animal Husbandry,
66, Mira Str., Krasnoyarsk, 660049, 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. .



Islammagomedova E.A., Kotenko S.C., Halilova E.A., Abakarova A.A.The mineral composition of red table wine obtained using of new strain S. cerevisiae Y-4270

P. 66-69 Key words
yeast Saccharomyñes; red table wine; macro-, microelements; new strain

Abstract
The mineral composition of red table wines, made from Cabernet grape, grown on the territory of the Derbent district of the Republic of Dagestan, with using various strains of yeast S. cerevisiae Y-4270 (experiment) and S. cerevisiae D-19 (control) was studied. It was found that the samples analyzed had a rich complex of macro- and microelements, their total content in the experimental version of the wine was on 14.4?% higher than that in the control. It was established that the concentration of macroelements, which determine the physiological and fermenting activity of yeast, in wine, produced using the strain S. cerevisiae Y-4270, is increased by almost 11?%. In quantitative terms in both variants predominated potassium ions, which exerted a great influence on the quality of the wine; the concentration of this element was 92.6: 92.1?% of the total amount of minerals studied (experience: control). It was revealed that the quality of the red wines studied depends on the content of sodium, potassium, calcium, magnesium ions and the ratio between these macroelements in them. It was found that in the composition of the studed wines the total content of microelements differed slightly, while in the control the concentration of heavy metals such as lithium, nickel and cobalt was increased. It was established that the concentrations of determined substances in all variants were many times less than their toxic doses. The positive effect of the optimal complex of macro- and microelements reflected in the formation of technological and organoleptic properties of red table wine, obtained with using of new biochemically active selection strain of S. cerevisiae Y-4270.

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Authors
Islammagomedova Jel'vira Ahmedovna, Candidate of Biological Sciences,
Kotenko Svetlana Calistinovna, Candidate of Biological Sciences,
Halilova Jeslanda Abdurahmanovna, Candidate of Biological Sciences,
Abakarova Aida Alevtinovna
The Caspian Institute for Biological Resources of the Dagestan Scientific Center of the Russian Academy of Sciences,
45, str. M. Gadzhieva, Mahachkala, 367000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zavorokhina N.V., Bogomazova Yu.I., Tarasov A.V.Application of the harrington's desirability function for mjdeling the composition of beverage of geroprotective direction

P. 70-74 Key words
antioxidants; beverages; elderly persons; gerontological food; geroprotectors

Abstract
The article discusses the changes in the antioxidant activity (ÀÀ) of gerontological drinks, depending on the presence of plant extracts in their composition. The relevance of the study is justified by the need to provide a balanced diet for people belonging to the age group "over working age". In this connection, the purpose of the study is to model recipes gerontological drinks, balanced qualitative and quantitative composition of a given antioxidant activity. A potentiometric method was used to determine the AA of the developed technologies. Drinks were prepared from whey, plant extracts (green tea, turmeric long), sea buckthorn, carrot juice. The optimal characteristics of the parameters were chosen by mathematical modeling. As a result, the following values were obtained: AOA not less than 1.321 mmol-eq / l, vitamin C content - 40 mg / 100 ml, acidity - 0.5 cm3 of NaOH mol / dm3 solution per 100 cm3. Extract of turmeric long (25?% and 50?% of curcumin from the recommended daily intake rate) was introduced into the beverage. There is an increase in the antioxidant activity of beverages by 38.9?% with the addition of 50?% curcumin compared to 25?%. As a result, samples of drinks were obtained, AA - 1.832 mmol-eq / l, this is 10 times higher than in beverages without extracts - 0.178 mmol-eq / l. Thus, the authors argue that the recommended amount of curcumin in the recipe, which provides the optimal value of AA - 50?% of the recommended rate.

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Authors
Zavorokhina Natalia Valerievna, Doctor of Technical Sciences,
Bogomazova Yulia Ugorevna, Graduate Student
Tarasov Alexey Valerievich
Ural State University of Economics,
65 / 45, 8 Marta / Narodnoy voli, Yekaterinburg, Russian Federation, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.



NUTRITION AND HEALTH

Alekseeva T.V., Kalgina Yu.O., Bokarev D.A., Evlakova V.S., Malakova L.A., Zdorovcev E.O.Biologically active additive for military nutrition in conditions of the Far North

P. 76-79 Key words
biologically active additive; food supply of military personnel

Abstract
A significant part of the territory of the Russian Federation and military units are located in the zone of the Far North, the service in which has a number of features and there is a need to introduce special approaches and solutions in the field of nutrition. In modern rations of products, there are practically no biologically active additives, vitamin-mineral complexes, phytoprotectors, prebiotics and eubiotics. The component composition was selected and the technology of application of biologically active additive (dietary supplements) "SeverDar" for military food in the military parts of northern climatic zones was developed. Biologically active additive "SeverDar" has the following composition, g / 100 g: meal wheat germ - 90, ascorbic acid - 3 and echinacea purpura - 7. Packaging of dietary supplements is carried out on a vacuum packer in bags of polyester with a product weight in each 1000 g. Meal wheat germ, ascorbic acid and echinacea purpura are produced in Russia. All components of the food supplement "SeverDar" are economically promising (low price, availability and wide raw materials base) and high-tech (fine dispersed products with neutral color and odor). We found culinary products based on cereals as convenient objects for introducing food supplements to military supplements "SeverDar". The technological process of preparation and consumption of such dishes in large groups is very simple, which is advisable to be introduced into the process of food intake in military units. Technological stages of cooking based on cereals remain traditional. Calculation of biological value of products with biologically active additive testified to their high value (96,4-99,4?%). The coefficient of difference of amino acid score was at the level of 0,6-4,6?%, and testified to the low value of the excess amount of amino acids in the protein of the developed products. The shelf life of the developed food products with a biologically active additive "SeverDar" was 2 days at a temperature of 4-6 °Ñ. It is established that microbiological indicators and safety indicators of biologically active additive meet the requirements of SanPin and Technical regulations of the Customs Union and retain their values throughout the storage period.

References
1. Aktual'nye problemy pitaniya voennosluzhashchih - Rezhim dostupa: https: // studfiles.net / preview / 5874660 / page: 13 / . April 17, 2018.
2. Postanovlenie Pravitel'stva RF ot 29 dekabrya 2007 g. ¹ 946 "O prodovol'stvennom obespechenii voennosluzhashchih, drugih kontingentov i obespechenii kormami (produktami) shtatnyh zhivotnyh voinskih chastej i organizacij v mirnoe vremya".
3. Ministerstvo sel'skogo hozyajstva RF - Rezhim dostupa: http://www.mcx.ru. - 10.04.2018.
4. Rodionova, N. S. Formirovanie funkcional'noj napravlennosti racionov dlya organizovannogo pitaniya / N. S. Rodionova, T. V. Alekseeva, M. I. Korystin // Servis v Rossii i za rubezhom. - 2013. - ¹ 5. - P. 38-47.
5. Alekseeva, T. V. Upravlenie kachestvom pishchevyh sistem na osnove zhmyha zarodyshej pshenicy / T. V. Alekseeva, A. A. Rodionov // EHkonomika. Innovacii. Upravlenie kachestvom. - 2013. - ¹ 4 (5). - P. 30-33.
6. Alekseeva, T. V. Vtorichnye otechestvennye syr'evye resursy nizkomaslichnogo syr'ya v sektore HoReCa / T. V. Alekseeva, A. A. Rodionov, YU. O. Kalgina // EHkonomika. Innovacii. Upravlenie kachestvom. - 2014. - ¹ 4 (9). - P. 43-44.
7. Alekseeva, T. V. Novye sinbioticheskie pishchevye sistemy dlya profilakticheskogo pitaniya / T. V. Alekseeva, L. O. Ryaskina, A. A. Rodionov // Izvestiya VUZov. Pishchevaya tekhnologiya. - 2016. - ¹ 4 (352). - P. 44-47.
8. Alekseeva, T. V. Upravlenie kachestvom pishchevyh sistem s prognoziruemym biopotencialom na osnove produktov pererabotki otechestvennogo nizkomaslichnogo syr'ya / T. V. Alekseeva, A. A. Rodionov, A. A. Vesnina // EHkonomika. Innovacii. Upravlenie kachestvom. - 2015. - ¹ 3. - P. 127-131.
9. Tekhnologiya pishchevyh produktov sbalansirovannogo PNZHK sostava: monografiya / N. S. Rodionova, T. V. Alekseeva. - Voronezh: VGUIT, 2015. - 257 p.
10. SanPin 2.3.2.1293-03. Gigienicheskie trebovaniya po primeneniyu pishchevyh dobavok. 2003.
11. Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti pishchevoj produkcii" (TR TS 021 / 2011).
Authors
Alekseeva Tat'yana Vasil'evna, Doctor of Technical Sciences, Professor,
Kalgina Yuliya Olegovna, Graduate Student
Bokarev Dmitrij Aleksandrovich,
Evlakova Valeriya Sergeevna,
Malakova Lyudmila Andreevna,
Zdorovcev Evgenij Olegovich
Voronezh State University of Engineering Technology,
19, av. Revolyucii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pleshkova N.A., Avstrievskih A.N., Poznyakovskij V.M. Adjustable technological parameters of production in the formation of consumer properties of a functional product

P. 80-82 Key words
adjustable technological parameters; BAA; frame form of tableting; product quality

Abstract
The technology of the new functional product "Hepar formula" has been developed. A feature of the technology is the frame form of tableting, which allows to maintain the necessary concentration of active substances, the speed and nature of the release of active components. Frame structure optimizes the pharmacodynamic properties of components, excludes pharmacological and chemical antagonism of substances, ensures the consistency of the concentration of active substances in the body. The main stages of production of a new tablet form of a specialized product are: preparation of raw materials - grinding, disinfection, sieving; preparation of mixtures for granulation; granulation preparation - wet granulation-extrusion; preparation of the dusting mixture; preparation of a mixture for tableting; tableting and dedusting; film coating of tablets; assessment of appearance, labeling and packaging in accordance with the technical regulations. The regulated production parameters are established: drying with wet granulation within 65 ± 5 0Ñ, to residual moisture 4 - 5?%; dry granulation - at room temperature, which provide the desired consumer properties and high safety of biologically active components of the formulation. The necessary research was carried out in the process of production and storage, regulated quality indicators, terms and modes of implementation were established. The functional properties and effectiveness of the developed product are confirmed by testing it in the diet of children with chronic viral hepatitis. The intake of three tablets of dietary supplements provides the intake of flavolignans - 4.5 mg, pyridoxine - 1.8 mg, which corresponds to the recommended daily requirements of 15 and 90?%. The developed production technology has been approved and implemented at the enterprises of ArtLife (Tomsk), certified within the requirements of international standards ISO 9001, 22000 series and GMP rules.

References
1. Lobach, E. Yu. Tovarovednaya harakteristika i funkcional'naya napravlennost' novogo specializirovannogo produkta / E. YU. Lobach [i dr.] // Tovaroved prodovol'stvennyh tovarov. - 2015. - ¹ 1. - P. 71-75.
2. Guine, R. P. F. Somed evelopments regarding functional food products (functional foods) / R. P. F. Guine, M. J. R. Lima. // Current Nutrition and Food Science. - 2012. - T. 8. no. 2. - pp. 102-111.
3. Debasis, B. Developing New Functional Food and Nutraceutical Products / B. Debasis, N. Sreejayan. // Academic Press. - 2016. - pp. 544.
4. Gerasimenko, N. F. Metodologicheskie aspekty polnocennogo, bezopasnogo pitaniya: znachenie v sohranenii zdorov'yu i rabotosposobnosti / N. F. Gerasimenko, V. M. Poznyakovskij, N. G. Chelnakova // CHelovek. Sport. Medicina. - 2017. - ¹ 1. T. 17. - P. 79-86.
5. Truhan, D. I. Vozmozhnosti gepatoprotektora s prebioticheskim dejstviem v terapevticheskoj praktike / D. I. Truhan // Medicinskij sovet. - 2016. - ¹ 9. - P. 64-69.
6. Zdorov'e Rossii: Atlas / Pod red. L. A. Bokeriya. 8 e izd. - M.: NCSSKH im. A. N. Bakuleva RAMN, 2012. - 408 p.
7. Hong, M. Current status of herbal medicines in chronic liver disease therapy: the biological effects, molecular targets and future prospects / M. Hong, S. Li, H. Y. Tan, N. Wang, Y. Feng, S. W. Tsao. // International journal of molecular scien­ces. - 2015. - T. 16. no. 12. - pp. 28705-28745.
8. Poznyakovskij, V. M. Pishchevye ingredienty i biologicheski aktivnye dobavki / V. M. Poznyakovskij, O. V. Chugunova, M. Yu. Tomova - M.: INFRA­M, 2017. - 143 p.
9. Vekovcev, A. A. Naturnye issledovaniya ehffektivnosti biologicheski aktivnoj dobavki s napravlennymi funkcional'nymi svojstvami / A. A. Vekovcev [i dr.] // Tekhnika i tekhnologiya pishchevyh proiz­vodstv. - 2015. - ¹ 2 (37). - P. 67-74.
10. Dhiman, A. A recent update in research on the antihepatotoxic potential of medicinal plants. / A. Dhiman, A. Nanda, S. Ahmad. // Chinese journal of integrative medicine. - 2012. - no. 10. - pp. 117-127.
11. Tekhnicheskij reglament TS 027 / 2012 "O bezopasnosti otdel'nyh vidov specializirovannoj pishchevoj produkcii, v tom chisle dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya".
Authors
Pleshkova Natal'ya Anatol'evna, Candidate of Technical Sciences,
Avstrievskih Aleksandr Nikolaevich, Doctor of Technical Sciences, Professor,
Poznyakovskij Valerij Mihajlovich, Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Krasnaya Street, Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Dzantieva L.B., Cugkiev B.G., Cugkieva V.B., Tohtieva L.H.Òhe use of fish-vegetative feedstock and seafood products to provide healthy school meals

P. 83-85 Key words
blueberries and currants; culinary product; fish-vegetative feedstock; school meals; shrimp; sesame seeds

Abstract
Nutrition at school age significantly affects the formation of children's health and it is the most important factor in determining the health of the nation. The problem of organizing affordable and hot meals' quality in educational institutions is significant for the state and the whole society. The basic principle of a healthy diet for a student is that his food must be balanced. In other words, the student needs to get not only proteins, fats and carbohydrates, but also essential amino acids, vitamins, fatty acids, minerals and trace elements. The studies were conducted in the laboratory of the Department of biotechnology, Gorsky State Agrarian University. The authors studied the chemical composition of the used tissue of fish (salmon and Steelhead), the high content of protein 21 - 21,6?%, fat 6 - 7?%, the optimal ratio protein / water, fat / protein. The beef was cooked of fish fillets, which got according to Nisia's scale 5 points of tests (bending), 8 points (for consistency), i. e. minced meat was carried to the first grade. Two formulations of semi-finished products were developed for school meals. The recipe number 1 "Star" mixed blueberries and currants were used as a filling. Advantages of currants and blueberries are high not only in vitamin C, but rather high levels of mono - and disaccharides, as well as vitamins A, B1, D, B2, PP. These compounds give a bright flavor composition to products, enhance immunity and improve appetite. Pink salmon fillet, salmon fillet, milk, wheat bread, salt, shrimp, sesame seed and bread crumbs were used for the second cooking culinary products "Basket". The final culinary products acquire improved consumer indicators, bright flavor composition and have a high biological value. Ready culinary products have high physical, chemical and organoleptic indicators. It is established that the energy value of food products "Basket" and "Star" made 166,81 and 178,95 Kcal, respectively. Thus, culinary products have high quality, improved organoleptic and rheological properties, rich and bright flavor composition.

References
1. Metodicheskie rekomendatsii po sovershenstvovaniyu organizatsii shkol'nogo pitaniya. Ministerstva obrazovaniya i nauki Rossiiskoi Federatsii. - M., 2012. - S. 31.
2. Medvedev, D.A. Poslanie Federal'nomu Sobraniyu Rossiiskoi Federatsii. Moskva, 5 noyabrya 2008 g.
3. Rogov, I.A. Zdorovoe pitanie detei - natsional'nyi interes Rossii / I.A. Rogov [i dr.] // Voprosy detskoi dietologii - 2007. - T. 5 - ¹5 - S. 46-52.
4. Lisitsyn, A.B. Narodosberezhenie / A.B. Lisitsyn // Nauchno­prakticheskii obshchestvenno­politicheskii zhurnal "Otraslevoe pitanie". - 2006. - ¹ 4. - S. 68-71.
5. Patent ¹ 2567205 ot 05.10.2015g. Kulinarnoe izdelie iz rybnogo farsha dlya shkol'nogo pitaniya / L.B. Dzantieva [i dr.] // Zayavitel' i patenyoobladatel' Dzantieva L.B. - opubl. 05.10.2015.
Authors
Dzantieva Larisa Batarbekovna, Candidate of Biological Sciences
Cugkiev Borif Georgievich, Doctor of Agricultural Sciences, Professor,
Cugkieva Valentina Batyrbekovna, Doctor of Agricultural Sciences, Professor,
Tohtieva Larisa Hazbekirovna, Candidate of Biological Sciences
Gorsky State University,
37, Kirova str., Vladikavkaz, Alalnia, 363503, This email address is being protected from spambots. You need JavaScript enabled to view it.



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