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Rambler's Top100

Food processing Industry №10/2018



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

THEME OF THE ISSUE: MODERNIZATION OF FOOD INDUSTRY ENTERPRISES

Legislative support for the development of mechanical engineering for the food and processing industry

Eyvin P.S., Turchaninova T.P., Kostyuchenko M.N., Grechannikov M.V. Technological processes and apparatus for warehouses of bulk flour storage

P. 10-14 Key words
oil-free turbocharger unit; dosing; reliability; pneumotransport; flowmeter; mixing; loose material; energy efficiency

Abstract
In the article prospects of perfection of technique and technology of bulk reception, storage and intrafactory transportation of flour at bakeries are considered. It is noted that at the majority of the country?s bread-baking plants, the traditional method of transferring flour from the bulk storage warehouse to production is, to date, irrational, remained unchanged since the operation of the storage warehouses. They note their shortcomings in the energy losses associated with the multiple transport operations and duplication of storage operations. Incorrect accounting of the main raw materials at various stages of the process, underestimated productivity of transport lines using large production areas and workshops (zones), as well as loss of flour from spraying due to the use of outdated equipment - all this generally negatively affects the economic performance of production. Variants of transport-technological schemes in BHM warehouses and their layout are given, taking into account the modern industrial method of flour delivery. The possibility of using the developments of new technology, modern achievements of science and advanced experience in the field of PRTS-works with bulk cargo is considered. The rational arrangement of the technological equipment is offered at preparation of a flour for holiday in manufacture with systems of sieving, dosing, mixing and the account of the basic raw material, and also clearing of technological air. Positive aspects of using an energy efficient and highly resource pneumatic transport system with the use of a new generation compressor unit have been noted.

References
1. Turchaninova, T. P. Tehnika i tehnologija bestarnogo hranenija muki / T. P. Turchaninova. - M.: Pishhepromizdat, 2009. - 536 s.
2. Glebov, L. A. Tehnologicheskoe oborudovanie i potochnye linii predprijatij po pererabotke zerna / L. A. Glebov [i dr.]. - M.: DeLiprint, 2010. - 696 s.
3. Ejvin, P. S. Tehnika vysokoresursnyh i jenergojeffektivnyh pnevmotransportnyh sistem / P. S. Ejvin [i dr.]. - M.: DeLipljus, 2015. -160 s.
4. Grechannikov, M. V. Moder­nizirovannaja konstrukcija ustrojst­va dlja ochistki tehnologicheskogo vozduha marki Sh2 HFS­H dlja primenenija na predprijatijah pishhevoj promyshlennosti / M. V. Grechannikov [i dr.] // Hlebopechenie Rossii. - 2014. - № 6. - S. 25-27.
5. Ejvin, P. S. Rekonstrukcija pnev­motransportnyh linij / P. S. Ejvin, T. P. Turchaninova // Hlebopechenie v Rossii. - 2011. - № 3. - S. 38-39.
6. Veselov, S. A., Veden'ev V. F. - Ventiljacionnye i aspiracionnye ustanovki predprijatij hleboproduktov / S. A. Veselov, V. F. Veden'ev. - M.: Koloss, 2004. - 240 s.
Authors
Ejvin Peter Sergeevich,
Turchaninova Tamara Petrovna, Candidate of Technocal Sciences,
Kostyuchenko Marina Nikolaevna, Candidate of Technocal Sciences,
Grechannikov Mihail Vladimirovich
Research Institute of bakery industry,
26 a, Bol'shaya Cherkizovskaya str., Moscow, 107053, This email address is being protected from spambots. You need JavaScript enabled to view it.



Rozhdestvenskaya L.N., Bychkova E.S., Danilenko O.S., Bychkov A.L., Lomovsky O.I.Systematyzation of methods of obtaining animal proteins based on the peculiarities of used technological solutions and the traditionality of sources. Part 1. Analysis of the dynamics of animal protein production and existing challenges

P. 15-19 Key words
animal protein; meat; hunting resources; fishing industry; traditionalism

Abstract
The achievement of food security and the concept of nutrition are very often associated with production volumes and the economic availability of products - sources of animal protein. At the same time, different countries have specific and diverse structure of meat production. Active investment in agriculture led to the fact that the main source of animal protein in Russia was poultry, and the second most important - pork. Nevertheless, the total number of species procured and consumed as food in Russia exceeds hundreds of species. This is due to the availability of unconventional sources of animal proteins - game animals. Russia has a huge territory and a lot of living nationalities. This led to consumption of a wide range of bird's and animal's meat and eggs being considered traditional. The total number of species of vertebrate animals in Russia reaches 320, which is about 7? % of the world's biodiversity of this class. About a quarter of them can be eaten without endangering the survival of species. There are more than 700 species of birds in the avifauna of Russia, 70 are permanent objects of hunting and 10-15 species are hunted irregularly. The fauna of Russia's amphibians has about 20 species, and there are more than 50 species of reptiles. Special opportunities for obtaining animal protein in Russia are provided by fishing industry. The fish fauna in Russia is diverse and includes 269 freshwater, semi-anadromous and migratory species. At least 400 species inhabit coastal sea waters. Another reason for the inclusion of meat of animals, birds and fish not living historically in the territory of the Russian Federation in the ration of Russians is the development of the world trade. Classification of bioresources by type and use in food makes it possible to identify the most promising for studying and forming proposals for culinary use in the food industry groups of raw materials.

References
1. U. S. Government Global Food Security Strategy 2017-2021. - Rezhim dostupa: https: //www.usaid.gov / what­we­do / agriculture­and­food­security / us­government­global­food­security­strategy (data obrashcheniya: 25.05.2018).
2. The Sustainable Development Goals Report 2017. - Режим доступа: https://unstats.un.org / sdgs / files?/ ?report / 2017 / TheSustainable DevelopmentGoalsReport 2017.pdf (дата обращения: 25.05.2018).
3. Strategy 2017-2020 Global Programme Food Security. - Режим доступа: https: //www.alnap.org?/ ?system?/ ?files / content / resource / files / main?/ ?sdc­strategy­gp­food­security. pdf (дата обращения: 25.05.2018).
4. Ukaz Prezidenta Rossijskoj Federacii ot 30 yanvarya 2010 g. N 120 "Ob utverzhdenii Doktriny prodovol'stvennoj bezopasnosti Rossijskoj Federacii".
5. European Commission. The CAP towards 2020. Meeting the food, natural resources and territorial challenges of the future. Communication to the European Parliament, the Council, the European Economic and Social Committee of the Regions, Brussels, 18 / 11 / 2010, COM (2010) 672 final. - Rezhim dostupa: http://ec.europa.eu / dorie / fileDownload. do; jsessionid=nxRcuiAAqmbkiw5FbJPj4u6gT9cczLOYbz9mDWZDxNrd1Pam0cYs! 1583997504?docId=1336699&cardId=1336698 (data obrashcheniya: 25.05.2018).
6. Itogi­2017 - proizvodstvo myasa pticy na mirovom rynke vyroslo na 1 000 000 tonn. - Rezhim dostupa: https: //www.moshol14.ru / press­centr / novosti­rynka / myasa­pticy­na­mirovom­rynke / (data obrashcheniya: 25.05.2018).
7. Vektor­ uspekha. RF. Strausinye fermy v Rossii. - Rezhim dostupa: http://21vu.ru / russia / strausinye­fermy (data obrashcheniya: 25.05.2018).
8. Katalog strausinyh ferm. - Rezhim dostupa: http://www.strausowod.ru / strausfarms. html (data obrashcheniya: 25.05.2018).
9. Ispol'zovanie v pitanii prirodnyh resursov. - Rezhim dostupa: https: //ribak.com.ua / equipment / products / products_60.html (data obrashcheniya: 25.05.2018).
10. Продовольственная и сельскохозяйственная организация ООН Аквакультура. - Режим доступа: http://www.fao.org/aquaculture/ru/(дата обращения: 25.05.2018).
11. Fisheries and Aquaculture Department FAO Aquaculture e­Bulletin April 2018. - Режим доступа: http://www.fao.org / fishery / static / e­Bulletin?/n / FI­Aquaculture­L / en / Apr2018.pdf (дата обращения: 25.05.2018).
12. Rybolovstvo, akvakul'tura, rybopererabotka: nekotorye pokazateli za 6 let. - Rezhim dostupa: http: //government.ru / info / 32192 / (data obrashcheniya: 25.05.2018).
13. Proizvodstvo produkcii rybolovstva po vidam v Rossijskoj Federacii (godovye dannye s 2010 po 2016 gg.). - Rezhim dostupa: http://www.gks.ru / wps / wcm / connect / rosstat_main / rosstat / ru / statistics / enterprise / fishery / # (data obrashcheniya: 25.05.2018).
14. The Protein Challenge 2040. - Режим доступа: https: //www.forumforthefuture. org?/ ?project / protein­ challenge­2040?/ ?overview (дата обращения: 25.05.2018).
15. Futures Centre. The Protein Challenge 2040. - Rezhim dostupa: https: //thefuturescentre.org / project­hub / 7252 / protein­challenge­2040 (data obrashcheniya: 25.05.2018).
16. FISH TO 2030 Prospects for Fisheries and Aquaculture WORLD BANK REPORT NUMBER 83177 GLB. - Rezhim dostupa: http://www.fao.org / docrep / 019 / i3640e / i3640e. pdf (data obrashcheniya: 25.05.2018).
Authors
Rozhdestvenskaya Lada Nikolaevna, Candidate of Economical Sciences,
Bychkova Elena Sergeevna, Candidate of Technical Sciences,
Danilenko Ol'ga Sergeevna,
Novosibirsk State Technical University,
20, av. Karla Marksa, Novosibirsk, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bychkov Aleksej Leonidovich, Candidate of Chemical Sciences,
Lomovskij Oleg Ivanovich, Doctor of Chemical Sciences, Professor
Institute of Solid State Chemistry and Mechanochemistry,
b. 18, Kutateladze str., Novosibirsk, 630128, This email address is being protected from spambots. You need JavaScript enabled to view it.



Papachin A.A., Borodina Z.M., Gulakova V.A.Scientific and practical aspects of the low-temperature bioconversion technology of native starch

P. 20-24 Key words
biocatalysis, glucoamylase; glucose syrup; granulouse glucose; low-temperature porous starch; native starch

Abstract
In the All-Russian Research Institute of Starch Products it is developed the way of the low-temperature bioconversion of starch in a heterogeneous aqueous medium based on researches results of a biocontact action of amylolytic enzymes on granules of native starch and providing the simultaneous receiving of two scarce and demanded in the Russian Federation products such as: a new type of the modified porous starch and glucose syrup of high quality. According to the offered flow diagram in a pilot shop there is made the line for processing of native starch for the above-stated products and trial tests were carried out with keeping of optimum parameters of the technological process stages. As research objects, there was the native corn starch and the received experimental batches of modified porous starch and granulouse glucose. It was defined the extent of disolution and starch conversion during bioconversion and also indexes of physical-chemical and functional properties of end products with application of a chromatograph of Bischoff 8120, a refractometer of ATR Schmidt, a spectrophotometer of Speks SSP-315, a light microscope of DMLM of Leica. The optimum parameters of a corn starch biocatalysis were set to provide receiving of the high purity glucose syrup of 98-99? % GE and the modified porous starch of the higher water binding and adsorption capacity and lowered limit viscosity of paste in comparison with initial starch. The modified porous starch is offered to be used as the carrier-encapsulated of functional ingredients in food, pharmaceutical, perfumery, etc. industries. The granulouse glucose produced along with the modified starch has GE of 97,5-98,5? %, its yield makes 45,0-55,0? % by dry solids. On its quality indexes the glucose syrup received by the low-temperature biocatalysis does not demand considerable costs for cleaning and can be used also for producing crystal glucose, glucose-fructose syrup and as a sugary product in various industries.

References
1. Nurachman, Z. Identification a Novel Raw­Starch­Degrading­?­Amylase from a Tropical Marine Bacterium / Z. Nurachman [et all] // American Journal of Biochemistry and Biotechnology. - 2010. - 6(4). - P. 300-306.
2. Mitsuiki, S. Comparative characterization of raw starch hydrolyzing a­amylases from various Bacillus strains / S. Mitsuiki [et all] // Enzyme Microb. Technol. - 2005. - 37. - P. 410-416.
3. Szymanowska, D. Fed­batch simultaneous saccharification and ethanol fermentation of native corn starch / D. Szymanowska, W. Grajek // Acta Sci. Pol. Technol. Aliment. - 2009. - 8(4). - P. 5-16.
4. Lukin, N.D. Issledovanie dejstvija amiloliticheskih fermentov na nativnyj krahmal razlichnyh vidov v geterogennoj srede / Lukin N.D. [i dr.] // Dostizhenija nauki i tehniki APK. - 2013. - № 10. - S. 62-64.
5. Lukin, N.D. Vlijanie stepeni gidroliza na fiziko­himicheskie i strukturnye svojstva kukuruznogo krahmala v processe nizkotemperaturnoj biokonversii / N.D. Lukin, Z.M. Borodina, A.A. Papahin // Hranenie i pererabotka sel'hozsyr'ja. - 2014. - № 12. - S. 38-41.
6. Pat. 2528004 RF, MPK S08V30/12. Sposob poluchenija poristogo krahmala i gljukoznogo siropa / A.A. Papahin, Z.M. Borodina, N.D. Lukin; zajavitel' i patentoobladatel': Federal'noe gosudarstvennoe bjudzhetnoe nauchnoe uchrezhdenie Vserossijskij nauchno­issledovatel'skij institut krahmaloproduktov (FGBNU VNIIK). - № 2012158068/13; zajavl. 29.12.2012; opubl. 10.09.2014, Bjul. № 25. - 6 s.
7. Papahin, A.A. Metodika ocenki dejstvija amiloliticheskih fermentov na nativnyj krahmal / A.A. Papahin, Z.M. Borodina, N.D. Lukin // Hranenie i pererabotka sel'hozsyr'ja. - 2014. - № 4. - S. 14-17.
8. Myers, R.R. Inherent viscosity of alkaline starch solution / R.R. Myers [et all] // Methods in carbohydrate chemistry / ed. by R.L. Whistler. - New York: Academic Press, 1964. - P. 124-127.
9. Guo, L. The physical and adsorption properties of different modified corn starches / L. Guo [et all] // Starch/Starke. - 2015. - Vol. 67(3). - P. 237-247.
10. Zhang, B. Corn porous starch: preparation, characterization and adsorption property / B. Zhang [et al.] // Inter. J. Biol. Macromol. - 2012. - Vol. 50. - P. 250-256.
11. Wei Rong, Y. Adsorbent Characteristics of Porous Starch / Y. Rong, Y. Yuan // Starch/St?rke. - 2002. - Vol. 54. - P. 260-263.
12. Tester, R.F. Hydrolysis of native starches with amylases / R.F. Tester [at all] // Anim. Feed Sci. Technol. - 2006. - Vol. 130. - P. 39-54.
Authors
Papakhin Alexander Alekseyevich, Candidate od Technical Sciences,
Borodina Zinaida Mikhaelovna, Candidate of Technical Sciences,
Gulakova Valentina Andreevna
The All-Russian Research Institute of Starch Products - FGBNU branch "FNTs of food systems by V.M. Gorbatov" of RAS,
11, Nekrasov st., the settlement of Kraskovo, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Plant in Moscow region has a robot

Andreev N.R., Kulikov D.S.Modern trends of development of technology of starch and starch products

P. 26-30 Key words
starch, modified; application; enzymes; technology

Abstract
Production of starch and starch products in the world is continuously increasing, this is due to the variety of properties of starch and its wide application for food, medical, technical purposes and continuous improvement of its production and application technologies, which is reflected in the annual conferences in Detmold (Germany). More than 150 participants from 20 countries attended the 69th conference in the field of chemistry and starch technology. The reports of the conference, was organized by 6 topics: raw material, starch, modified starches, application, enzymes, technology and equipment. Plenary reports were devoted to changes in the structure of starch-containing raw materials - the fall in the production of potato starch and pea growth in European countries, but in Asia interest has been shown and research is being conducted on the processing of starch crops such as horse and water chestnut with a high starch content up to 74.2? %, as well as amaranth and chenopodium album. In the field of development of technologies for the production of wheat starch and dry gluten, studies are being conducted to improve the processes of preparation of flour for the separation of starch and gluten by using of new enzymes that break down arabinoxilans and reduce the viscosity of the separated flour suspensions..In the reports much attention was paid to the use of starches: as emulsifiers and sorbents for encapsulation and delivery of bioactive compounds, as prebiotics based on resistant starches, as adhesive composites and thermoplastic materials for biodegradable films. For modification of starch more interest are presented the types of equipment: continuous dextrinizator and drum-type reactor for continuous cationization of starch. The enzymatic technologies of starch hydrolysis for the production of high-fructose syrups with the use of a synergistic effect of glucose adsorption were further developed with an increase in the fructose concentration with its content up to 90? %, and the syrups with 55? % fructose were obtained by mixing HFS 90 with the initial GFS 42 with the inclusion of a bypass line from the stage of glucose isomerization.

References
1. Marefati, A. Pickering emulsifiers based on hydrophobically modified small granular starches - Part I: Manufacturing and physico­chemical characterization / A. Marefati [et all] // Carbohydrate Polymers. - 2017.
2. Hedegaard, Effect and extensional viscosity on cocontinuty jn immiscible polymer blends / Hedegaard [et all] // Journal of Rheology. - 2015. - 59. - 1397-1417.
3. Venema K. Experimental models of the gut microbiate / K. Venema, van den Abeele P. // Best Pract Res Clin Gastroenterol. - 2013. - 27 (1). - 115-126.
4. Schulze, D. Storage and Flow of Powders and Bulk Solids, in H. G. Merkus and G. M. H. Meesters (Editors): Production, Handling and Characterization of Particulate Materials / D. Schulze // Springer­Verlag, Particle Technology Series. - 2016. - Vol. 25. - 425-478.
5. David Steinbach, Pr?sentation: Internes Kick­off Meeting zum BBI Demo Project GRACE // AVA­Biochem, Muttenz. - Dezember, 2017.
Authors
Andreev Nikolay Rutheevich, doctor of technical Sciences, member-correspondent of the RAS;
Kulikov Denis Sergeyevich
The All-Russian Research Institute of Starch Products - FGBNU branch FNTs of food systems of V. M. Gorbatov of RAS,
11, Nekrasov St., item Kraskovo, Lyubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



WORLD FOOD MOSCOW 2018

Gavrilov A.V., Beletsky S.L., Loose V.V.Diagnosis the seams of the silo elevators precast concrete structures using thermal imaging equipment

P. 32-35 Key words
disadvantages; infiltration; irrigation; methods; method of thermal imaging; nondestructive testing; precision; temperature; water resistant

Abstract
To determine the watertightness of joints in the walls of silos from prefabricated reinforced concrete, the "Temporary method of production tests for watertightness of prefabricated reinforced concrete silo walls" is currently applied. The test consists in artificial sprinkling of the outer surface of the silo wall with free flow of water along it. The main disadvantages of the method of "sprinkling" are: limited operation in strong winds; bulkiness of structures; the need for a large number of water resources; use of high-pressure pumps; significant costs of manual labor; prolonged irrigation; the need for complete grain release from external silos; work related to the risk to life; subjectivity of the assessment of the fact of water leakage. The thermal imaging method of inspection of building structures is based on determining the temperature difference between the defective and hollow surfaces. With hermetic seams, the difference between the temperatures of the outer and inner surfaces of silo walls is within 1-2.5 °C. In the case of leakage of seams, air with a lower or higher temperature from inside the sog gets to the outer surface of the seam and changes its temperature. Under such conditions, the temperature range increases to 2.5-3 °C and even higher. Experimentally established that the temperature range with a difference of 4 °C and more indicates a significant (almost complete) depressurization of seams, the possibility of penetration into the silo of atmospheric moisture and, as a consequence, the need to carry out work to seal defective joints. Examination of external joints of silos filled with grain, using thermal imaging equipment, although it does not relieve this method of seasonal nature, nevertheless substantially pushes the time frame for the survey.

References
1. Mihajlov, V. D. Kompleksnyj metod issledovaniya sostoyaniya teploizolyacii ograzhdayushchih konstrukcij zdanij holodil'nikov kombinatov Goskomrezerva / V. D. Mihajlov [i dr.] // V sb. "Hranenie pishchevyh produktov i prodovol'stvennogo syr'ya. Tezisy dokl. nauchno­tekhnicheskoj konf.". - M. - 1999.
2. Otchet GU NIIPH "Razrabotka metodiki tekhnicheskogo obsledovaniya ograzhdayushchih konstrukcij holodil'nikov i holodil'nogo oborudovaniya teplovizionnym beskontaktnym metodom". - M. - 2002.
3. Mezhdunarodnyj standart USO 67810-83 "Teploizolyaciya. Kachestvennoe vyyavlenie teplotekhnicheskih narushenij v ograzhdayushchih konstrukciyah. Infrakrasnyj metod".
4. Vavilov, V. P. Teplovizory i ih primenenie / V. P. Vavilov, A. G. Klimov. - M.: Intel universal, 2010.
5. Puhonto, L. M. Dolgovechnost' zhelezobetonnyh konstrukcij inzhenernyh sooruzhenij / L. M. Puhonto. - M.: Izd­vo ASV, 2004.
Authors
Gavrilov Andrey Vladimirovich,
Beletskiy Sergey Leonidovich, Candidate of Technical Sciences,
Looze Valeriy Vladimirovich
Federal State Government Financed Institution Scientific Research of Storage Problems Federal Agency of Reserves,
111033, Moscow, Volochaevskaya str., 40, bilg. 1, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zhirov M.V., Sovlukov A.S., Makarov V.V., Zhirova V.V., Kushnir K.P.Radiofrequency Sensors for measurement of physical proprties of technology liquids

P. 36-39 Key words
сoncentration; liquid; measurement; physical property; radiofrequency; sensor

Abstract
Radio-frequency sensors for measuring the physical properties of process liquids (concentration of a mixture of substances, density, etc.) in tanks (technological tanks, measuring cells, etc.) are considered. These liquids are imperfect dielectrics (water-alcohol solutions, wine materials, etc.) and their electrophysical properties can change during technological processes, which in practice often occurs in technological processes with non-stationary parameters. Experiments have shown that radio-frequency sensors of physical properties of technological liquids, in particular concentration of mixes, on the basis of radio-frequency resonators are efficient for many technological liquids, both single-component liquids (water, alcohol), and binary mixes (for example, water-alcohol solutions, wines and wine materials). For concentratometer mixtures of substances can be applied to radio frequency sensors on the basis of segments of length lines - resonators operating at frequencies typically up to 100 MHz. Proposed various options for construction of small-sized RF sensors based on long line segments as a set of sections formed by a Central metal core and at least two coaxially and nested one in the other metal cylinders, alternately short-circuited and open at one of their ends, and the outer metal cylinder closed at both ends of the first and second metal planes. The surface of the Central metal rod and the outer surface of each of the coaxial with it and embedded in one metal cylinders is covered along the entire length of the corresponding dielectric shell of a certain thickness, which can significantly increase the quality factor of the synthesized radio frequency resonators and is necessary for the resonator measurements used here. The proposed design of small radio frequency sensors is characterized by a wide range of applications and reliable design. They provide the possibility of high-precision measurements of the physical properties of the controlled process fluids, taking into account their real electrophysical parameters inside the containers containing them, and also allow measurements of such properties in measuring cells of small sizes in different frequency ranges.

References
1. Viktorov, V.A. Radiovolnovye izmereniya parametrov tekhnologicheskih processov / V.A. Viktorov, B.V. Lunkin, A.S. Sovlukov. - M.: Nauka, 1989.
2. Zoughi R. Microwave non­destructive testing and evaluation. Dordrecht, Netherlands: Kluwer Acad. Publ., 2000.
3. SHarov, G.A. Osnovy teorii sverhvysokochastotnyh linij peredachi, cepej i ustrojstv / G.A. SHarov. -M.: Goryachaya liniya - Telekom, 2016.
4. SHarov, G.A. Volnovodnye ustrojstva san­timetrovyh i millimetrovyh voln / G.A. SHarov. - M.: Goryachaya liniya - Telekom, 2016.
5. Rogov, I.A. Ehlektrofizicheskie, opticheskie i akusticheskie harakteristiki pishchevyh produktov. Spravochnik. Pod red. Rogova I.A. - M.: Legkaya promyshlennost', 1981. - 288 p.
6. Ahadov, Ya.Yu. Diehlektricheskie parametry chistyh zhidkostej / YA.YU. Ahadov. - M.: Izd­vo MAI, 1999. - 856 p.
7. Hippel', A.R. Diehlektriki i ih primenenie / A.R. Hippel'. - M.­L.: Gosehnergoizdat, 1959. - 336 s.
8. Sovlukov, A.S. Radiochastotnye rezonatornye izmereniya koncentracii vodnyh rastvorov / A.S. Sovlukov, V.YA. Fateev // Izmeritel'naya tekhnika. - 2007. - № 10. - P. 65-67.
9. Sovlukov, A.S. Ustrojstvo dlya lokal'nyh izmerenij fizicheskih svojstv diehlektricheskih zhidkostej / A.S. Sovlukov [et all] // Aktual'nye problemy sovremennoj nauki. - 2016. - № 5. - P. 53-56.
10. Zhirov, M.V. Identifikaciya i adaptivnoe upravlenie tekhnologicheskimi processami s nestacionarnymi parametrami / M.V. ZHirov, V.V. Makarov, V.V. Soldatov. - M.: izd­vo MGTU im. N.EH. Baumana, 2011.
Authors
Zhirov Mikhail Veniaminovich, Doctor of Technical Sciences
Moscow State University of Food Production,
11, Volokolamsk highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sovlukov Alexandr Sergeevich, Doctor of Technical Sciences,
Makarov Vadim Vladimirovich, Candidate of Technical Sciences
V.A.Trapeznikov Institute of Control Sciences of Russian Academy of Sciences,
65, Profsoyuznaya str., Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zhirova Vera Vladimirovna, Candidate of Technical Sciences
Kushnir Konstantin Pavlovich, Graduate Student
Moscow State University of Technology and Management named after K.G. Razumovsky,
73, Zemlyanoy val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Ivanova V.N., Nikitin I.A., Zhuchenko N.A., Sidorenko Yu.I., Shterman S.V., Sidorenko A.Yu.Development of the methodology for formation of nutrition rations for the target groups of consumers on the basis of the analysis of their genomes

P. 40-44 Key words
biotransformation of xenobiotics; genome; gene expression; formation of ration; metabolism of vitamins; personalized nutrition; psycho-emotional status

Abstract
In the conditions of regional, climatic, national and professional differentiation of the population, the production and consumption of food products must obey the principles of personal approach. In this case, one of the decisive factors that determine the diet is the human genome. There is a reliable statistical relationship between the presence in a person of certain varieties (alleles) of fixed genes and a predisposition to hereditary diseases. Today, this relationship is established in relation to more than 150 hereditary diseases. In this case, diseases occur only in connection with the expression of adverse alleles of genes encoding the disease, by which is meant the activation of genes, leading to the synthesis of enzymes that initiate certain biochemical processes. Nutrition plays an important role in the initiation of the activity of adverse genes. The purpose of the study was to develop a methodology for the formation of diets of target groups of consumers on the basis of individual data of the genomes of their participants. The genomes of the participants of the experimental group were studied according to the list of gene panels responsible for the following metabolic processes: biotransformation of xenobiotics, vitamin metabolism and assessment of psychoemotional status. The results of the study showed that in the experimental group, the genes NAT2, FUT2, APOA5 and SR (HTR2A) made the greatest contribution to the risks of hereditary diseases. Therefore, the group diet for the studied group of consumers should take into account the prevention of their expression. Analysis of the ranking of the participants' genes according to individual predispositions showed that each of them has a high risk for NAT2 and APOA5 genes, and some participants also have NBPF3 and FUT2 genes. In this regard, all participants were offered diets, additionally containing certain products, depending on the degree of risk of pathology. Proposed on the basis of the obtained data, target diets presuppose the reduction of the possibility of expression of genes unfavorable with respect to hereditary diseases, and will also help reduce the risks of the appearance of hereditary multifactorial diseases.

References
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2. Gulyaeva, T. N. Proektirovanie sensornogo profilya innovacionnyh prodovol'stvennyh tovarov s uchetom gedonicheskogo mekhanizma potrebitel'skih predpochtenij / T. N. Gulyaeva, M. YU. Sidorenko, S. V. SHterman // Sbornik materialov VII mezhvedomstvennoj nauchno­prakticheskaya konferencii -hranenii prodovol'stvennyh tovarov". - FGBOU VPO MGUPP, FGBU NII PH Rosrezerva. - M.: Izdatel'stvo "Frante­ra". - 2015. - P. - 187-193.
3. Sidorenko, M. Yu. Metodologiya proektirovaniya personificirovannyh racionov pitaniya s uchetom mekhanizma psihologicheskoj motivacii potrebitelya / M. YU. Sidorenko, A. A. Strojkova // Tovaroved prodovol'stvennyh tovarov. - 2012. - № 10. - P. 28-31.
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13. Alfimova, M. V. Polimorfizm genov serotoninovogo receptora (5 HTR2A) idisbindina (DTNBP1) i otdel'nye komponenty processov kratkovremennoj sluhorechevoj pamyati pri shizofrenii / M. V. Alfimova [i dr.] // ZHurnal nevrologii i psihiatrii. - 2009. - T. 109. - № 7. - P. 70-75.
Authors
Ivanova Valentina Nikolaevna, Doсtor of Economical Sciences, Professor
Nikitin Igor' Alekseevich, Candidate of Technical Sciences
Moscow State University of Technologies and Management named after K. G. Razumovskiy,
73, Zemlyanoy val str., Moscow, 109004,
Zhuchenko Natal'ya Aleksandrovna, Candidate od Medical Sciences,
Federal State Autonomous Educational Institution of Higher Education I. M. Sechenov First Moscow State Medical University,
2-4, Bolshaya Pirogovskaya str., Moscow, 119991,
Sidorenko Mihail Yur'evich, Doctor of Technical Sciences,
Shterman Sergej Valer'evich, Doctor of Technical Sciences
GEON LLC,
1, Obolenskoe highway, Obolensk, Serpukhov district, Moscow region, 142279,
Sidorenko Aleksej Yur'evich, Candidate of Technical Sciences
Trade House "Biosnabsbyt",
1, Obolenskoe highway, Obolensk, Serpukhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it.



Polozova A.N., Belyaeva G.V., Nuzhdin R.V., Ponomareva N.I.Methodical support of business analysis of the tax burden of processing enterprises

P. 45-47 Key words
business analysis; methodological support; processing organizations; sugar production; tax burden

Abstract
Business analysis of establishing qualitative and quantitative aspects, features and relations of the system of normative legal regulation of the tax burden of processing organizations is an element of tax management. Methodological support of business analysis procedures provides for the definition and evaluation of static indicators, their dynamic deviations from the standards for the relevant types of economic activities. The state tax authorities use the average indicators of the tax burden, including in General for the production of food products, as standards. The methods recommended by the tax authorities for calculating the tax burden in regulatory and explanatory documents due to violation of the principle of comparability of compared indicators are contradictory. Business analysis of the level and degree of deviations of the tax burden from the established normative values for organizations of sugar production of the Voronezh region is based on the methodological approach "from the General to the key private". A significant negative deviation of the actual tax burden of organizations from the normative values for the five-year period by an average of 11.4 points with positive business success in making a profit and achieving profitability of economic activity. The obtained knowledge about the revealed results gave the ground to develop recommendations concerning elimination of shortcomings of the settlement algorithm and realization of possibilities of avoidance of conflict situations with tax authorities: change the method of determining the tax burden with the aim of increasing the objectivity of conclusions; elimination of aggregation of standards of tax burden for the purpose of accounting of specific features of conducting economic activity of the processing organizations, including seasonal productions.

References
1. Antonova, E. V. Vybor metodiki opredeleniya nalogovoj nagruzki i nalogovoe planirovanie na predpriyatii / E. V. Antonova // Nalogi i nalogooblozhenie. - 2013. - № 8. - P. 615 - 625.
2. Gudkov, A. A. Razrabotka metodiki rascheta nalogovoj nagruzki ehkonomicheskih sub'ektov / A. A. Gudkov // Upravlencheskij uchet. - 2013. - № 1. - P. 72 - 77.
3. Karpova, V. Nalogovoe bremya: analiz metodik rascheta / V. Karpova // Spravochnik ehkonomista. - 2016. - № 8. Rezhim dostupa: http://economist.net.ua / node / 473
4. Korostelkina, I. A. Metodika rascheta nalogovoj nagruzki ehkonomicheskih sub" ektov / I. A. Korostelkina // Mezhdunarodnyj buhgalterskij uchet. - 2014. - 32 (326). - P. 41 - 51.
5. Sal'kova, O. S. Ocenka nalogovoj nagruzki kak sposob dejstvij po vyyavleniyu rezervov nalogovoj optimizacii organizacii / O. S. Sal'kova // Upravlencheskij uchet. - 2016. - № 3. - P. 79 - 86.
Authors
Polozova Anna Nikolaevna, Doctor of Economical Sciences, Professor
Voronezh State Agrarian University named after Emperor Peter the Graet,
1, str. Michurina, Voronezh, 394087, This email address is being protected from spambots. You need JavaScript enabled to view it.
Belyaeva Galina Viktorovna, Doctor of Economical Sciences, Professor,
Nuzhdin Roman Viktorovich, Candidate of Economical Sciences,
Ponomareva Nataliya Igorevna, Candidate of Economical Sciences
Voronezh State University of Engineering Technologies,
19, Revolution Av., Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Prosekov A.Yu.The role of modernization processes in the agricultural production of Russia (XIX-XX centuries)

P. 48-51 Key words
сollectivization; collective farms; food crisis; food security; modernization; planned economy

Abstract
The need of the intensification of agricultural production in Russia was realized in the end of the nineteenth century. The communal ownership of land prevented the modernization of agriculture; agrarian reform of P. A. Stolypin targeted the destruction of communities and the formation of individual farms. After the revolution and the Civil war there were mostly small farms, then the opposite trend has emerged: consolidation of individual farms into collective farms was the condition of successful modernization. Large collective farms received production orders and resources that were necessary for production, concluded agreements to carry out certain operations with agricultural machines with the MTS. Mechanization of agriculture has led to increased production, but the pace of agricultural production has been significantly reduced in the period of the great Patriotic war because of the transfer of tractors and trucks to the front. In the postwar period series of modernization measures were planned to ensure high and stable harvests: the establishment of shelterbelts, ponds and reservoirs for the irrigation of the soil, application of fertilizers. However, these measures were not sufficient, in 12 post-war years the increase for the industry as a whole was only 1? %. In the Khrushchev decade new machinery and technologies were planned to introduce for the intensification of agricultural production, but in fact the results of the development of virgin lands and large-scale plantation of corn was lower than expected because of lack of mechanization. Since the second half of the 1960s the program of land reclamation and chemicalization of land was carried out in the USSR, it subsequently collapsed due to shortcomings in funding. After the recession of 1990s the agricultural industry is to be restored but there are currently problems in agricultural production, processing and food industry showing the need of modernization of the agricultural and food production.

References
1. Ermolov, A. S. Neurozhaj i narodnoe bedstvie / A. S. Ermolov. - SPb., 1892. - 270 p.
2. SHubin, A. V. Stolypinskaya agrarnaya reforma: kak ona ne otmenila revolyuciyu // Internet­proekt "Istoriya Rossii" histrf.ru / URL: http://histrf.ru/biblioteka/book/stolypinskaia­aghrarnaia­rieforma­kak­ona­nie­otmienila­rievoliutsiiu (дата обращения: 13. 07. 2017).
3. Kommunisticheskaya partiya Sovetskogo Soyuza. Kommunisticheskaya partiya Sovetskogo Soyuza v rezolyuciyah i resheniyah s" ezdov, konferencij i Plenumov CK (1898­1988) / KPSS; In­t Marksizma­Leninizma pri CK KPSS; Pod obshch. red. A. G. Egorova, K. M. Bogolyubova. - 9 e izd., dop i ispr. - M., 1983-1990. - 16 t. - T. 4. 1926-1929. - P. 232-248.
4. Svodka materialov Otdela po rabote v derevne CK VKP (b) o vypolnenii reshenij XV s" ezda VKP (b) / Tragediya sovetskoj derevni. Kollektivizaciya i raskulachivanie. Dokumenty i materialy Tom 1 maj 1927 - noyabr' 1929. - Moskva ROSSPEHN, 1999. - S. 402-435. // Internet­proekt "ISToricheskie MATerialy". URL: http://istmat.info / node / 29536
5. Narodnoe hozyajstvo SSSR v Velikoj otechestvennoj vojne: 1941-1945. Statisticheskij sbornik. - M., 1990. - P. 83-84.
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Author
Prosekov Alexandr Uyrievich, Doctor of Technical Sciences, Professor of RAS
Kemerovo State University,
6, Krasnaya Str., Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Yazev G.V., Gusev V.V., Maricheva Т.V.Prospects for the development of fishing industry in Russia

P. 52-55 Key words
development; fish consumption; fishing industry; forecasting; ports; pools; production; rating; volume; scenarios

Abstract
The article is devoted to a detailed study of the fishing industry of the Russian Federation. The aim of the study is to determine the dynamics of fish production to forecast the development of the industry. The relevance of this article lies in the fact that Russia is experiencing a shortage of fish production per capita, as a result of which it is not able to provide the population with the recommended by the Ministry of health rate of fish consumption. The object of research is the directions of growth of the potential of fish production for food security. The subject of the study is the dynamics of the set of indicators of the fishing industry. The study examined the facilities of the complex, the existing sea and river basins, the composition and structure of the Russian ports by basins, determined the value of industrial and production assets of the industry, which exceeds one third of the value of fixed assets of the food industry of the country. It is established that the number of workers in the fishery is more than 12? % of the number working in the food industry. The data collected and analyzed the location of fish farms in the regions and basins of the country, determined the dynamics of the increase in the number of ports in the Russian Federation. To substantiate the proposals for the development of the fisheries complex, the following methods were used: economic and mathematical, analysis and synthesis, observation, comparative, hypothetical, survey of specialists, abstract and others. The most important indicators of the functioning of the fisheries sector is the total volume of fish production in the country and its share per capita. It is established that Russia in 2016 it ranks fourth in the world in terms of the increase in the dynamics of fish production per capita. Calculated and compared the volume of fish production per capita in the Federal districts. Nevertheless, the country has an incomplete provision of the population with fish. As a result of research the following scientific provisions were reached: dynamics of development of production of fish production is calculated and the predicted volume of production of fish on one person is defined, three scenarios of the forecast of development of fish branch are considered and prospects of its production are defined.

References
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5. Ivanova, V. N. Importozameshhenie produkcii APK: faktory konkurentosposobnosti: monografija / V. N. Ivanova, S. A. Ivanov. - M.: Finansy i statistika, 2014. - 216 s.
6. Minaeva, E. V. Kljuchevoe znachenie innovacionnogo potenciala dlja razvitija organizacij v uslovijah importnoj zavisimosti strany / E. V. Minaeva // Jekonomika i predprinimatel'stvo. - 2015. - № 11-1 (64-1). - S. 605-608.
7. Gusev, V. V. Modelirovanie i upravlenie innovacionnoj aktivnost'ju predprinimatel'stva na osnove analiza social'no­jekonomicheskih indikatorov / V. V. Gusev, Ja. V. Guseva // Voprosy upravlenija. - 2016. - № -2 (20). - S. 161-167.
8. Rol' i zadachi rybnogo hozjajstva. - [Jelektronnyj resurs]. - Rezhim dostupa: https: //studwood.ru
9. Regiony Rossii. Social'no­jekonomicheskie pokazateli. - [Jelektronnyj resurs]. - Rezhim dostupa: http://www.gks.ru /
10. Obzor otrasli pererabotki ryby i moreproduktov v Rossii. - [Jelektronnyj resurs]. - Rezhim dostupa: https: //www.openbusiness.ru / biz / business / obzor­otrasli­pererabotki­ryby­i­moreproduktov­v­rossii /
11. Ryba. Pol'za i vred. - [Jelektronnyj resurs]. - Rezhim dostupa: http://vredpolza.ru / pitanie / item / 28 riba­polza­i­vred. html
Authors
Yazev Grigoriy Valeryevich, Сandidate of Economical Sciences,
Gusev Valery Vladimirovich, Doctor of Economical Sciences, Professor,
Maricheva Tatyana Vladimirovna
Moscow state University of technology and management. K. G. Razumovsky,
109004, Moscow, Zemlyanoy Val str., 73



RAW MATERIALS AND ADDITIVES

Modern technological aids for the food industry

QUALITY AND SAFETY

Balykhin M.G., Matison V.A., Goryacheva E.D., Stefan Ignar, Rui Costa, Jes?s Fr?as The development of green technologies in food industry in Russian Federation

P. 60-63 Key words
green technologies; politics; food safety; food quality; sensory analysis; risk management; management systems; HACCP system; ecology; production environment

Abstract
Currently green technologies and green politics are payed more and more attention due to their primary focus on enterprises' sustainable development, environmental improvement, introduction of eco-friendly methods and technologies in product lifecycle. Food quality and safety assurance by introduction of management system and HACCP based system contribute to the reduction of risks related to people's health, the increase of life expectancy, the illness prevention, the generation of human's capabilities, which let them to adapt adequately to the environment. One of the main quality indicators for food products are organoleptic characteristics. The introduction of the green technologies allows for the product output, which will have organoleptic quality characteristics and meet the consumer's requirements. In many cases such product output preempts consumer's desires, so it also makes the elaboration of the green methods of organoleptic control and test of raw materials, semi-finished and finished products more needed. The international practice of changeover to the use of green technologies and methods, the creation of green culture allows not only for ecological improvement, but also for wide introduction of complex measures related to almost all sides of healthy human's lifestyle. Green technologies and green politics are connected with food technologies, since people's health depends on the food safety and food quality.

References
1. Matison, V. A. Pishhevaja bezopasnost': Uchebnik / V. A. Matison. - M.: Izvestija, 2015. - 428 s.
2. Matison, V. A. Sistema HASSP v pishhevoj otrasli: Monografija. - M.: Izvestija, 2015. - 292 s.
3. Matison, V. A. Sistema upravlenija riskami pri obespechenii bezopasnosti pishhevoj produkcii: Uchebnoe posobie / V. A. Matison - M.: Izvestija, 2016. - 320 s.
4. Matison, V. A. Bezopasnost' i kachestvo produktov pitanija. Nauchnye issledovanija i podgotovka kadrov / V. A. Matison, O. Ju. Jasinov // Hranenie i pererabotka sel'hozsyr'ja. - 2017 g. - № 4. - s. 21-24.
5. Matison, V. A. Bezopasnost' produktov pitanija. Obrazovanie i nauka / V. A. Matison, O. Ju. Jasinov, St. Ignar, R. Kosta // Pishhevaja promyshlennost'. - 2017 g. - № 2. - S. 27-30.
6. Mermelstein, N. H. (2012) International Harmonization of Food Quality & Safety Standards, Food Technology, № 3, pp. 72-75.
7. Beretti, M. and Stuart, D. (2008) Food safety and environmental quality impose conflicting demands on Central Coast growers, California Agriculture, 62 (2), pp. 68-73.
8. Stuart, Diana. (2010) Science, Standards, And Power: New Food Safety Governance in California, Journal of Rural Social Sciences, Vol. 25 Issue 3, pp. 111-140. California, Journal of Rural Social Sciences, Vol. 25 Issue 3, pp. 111-140.
Authors
Balykhin Mikhail Grigorievich, Doctor of Economics, Professor,
Matison Valeriy Arvidovich, Doctor of Technical Sciences, Professor,
Goryacheva Elena Davidovna, Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamsk highway, Moscow, 125080,
Stefan Ignar, Doctor of Technical sciences, Professor
Warsaw University of Life Sciences, Poland,
166, Noursinovska Street, Warsaw, 02-787,
Rui Manuel Machado da Costa, Doctor of Technical Sciences
Polytechnic Institute of Coimbra, Escola Superior Agraria de Coimbra, CERNAS-Research Center for Natural Resources,
Bencanta, 3040-316, Coimbra, Portugal
Frias Celayeta,
Jesus Maria, Doctor of Technical Sciences
Dublin Institute of Technology, School of Food Science and Environmental Health,
Ireland, Dublin, D08 X622, Kevin Street, Dublin 2



Ermolaeva E.O., Rossieva D.V.Development of the system of food safety management based on HACCP principles in the production of gingerbread

P. 64-68 Key words
critical control points; dangerous factors; gingerbread; food safety management system; HACCP system; pastry; safety

Abstract
Food production is a sphere of activity where the issues of quality and safety of products are the most important. Every day the urgency of the problem of food safety increases, because it is the safety of food raw materials and food - is one of the main factors determining the health of the consumer. In this regard, it is necessary to develop and use quality management systems and food safety at enterprises. The purpose of the quality management system is to ensure product safety based on risk analysis and determination of critical control points on the HACCP system. The development, implementation and application of security systems are based on the HACCP principles. HACCP principles are the basic model of food safety management. When developing the HACCP system, GOST R ISO 22000-2007 was chosen, according to which the process of gingerbread production was analyzed in terms of product safety and quality assurance. ISO 22000 contains the requirements for the management of the SMBPS. Compliance with the provisions of the standard allows to ensure compliance with the requirements of all other standards in the field of food safety. In addition, the standard is fully compatible with ISO 9001 and is one of the components in the implementation of an integrated food enterprise management system. The result was a collected background information about the production at the plant for the production of confectionery products in the city of Kiselevsk; the developed block-scheme of production of gingerbread; identified biological, chemical and physical risks, studied the requirements for storage and packaging; identified critical control points for which critical limits; established corrective and preventive actions and a plan of HACCP. As a result of the research a set of documents for the enterprise was developed.

References
1. GOST R ISO 22000-2007. Sistemy menedzhmenta bezopasnosti pishhevoj produkcii. Trebovanija k organizacijam, uchastvujushhim v cepi sozdanija pishhevoj produkcii. - M.: Standartinform, 2012. - 36 s.
2. TR TS 021 / 2011. Tehnicheskij reglament Tamozhennogo sojuza "O bezopasnosti pishhevyh produktov": utv. Resheniem Komissii Tamozhennogo sojuza ot 9 dek. 2011 g.
3. Borcova, E. L. Ocenka razrabotki tehnologii proizvodstva drozhzhevyh keksov v sisteme HASSP / E. L. Borcova, L. Ju. Lavrova, N. A. Lesnikova // Konditerskoe proizvodstvo. - 2014. - № 6. - S. 12-15.
4. Merkulova, N. G. Prakticheskie rekomendacii pri vnedrenii sistemy HASSP / N. G. Merkulova // Konditerskoe i hlebopekarnoe proizvodstvo. - 2015. - № 8. - S. 20-22.
5. Poljakova, S. P. Upravlenie mikrobiologicheskimi parametrami proizvodstva - novyj podhod k formirovaniju bezopasnosti konditerskih izdelij / S. P. Poljakova // Pishhevaja promyshlennost'. - 2015. - № 8. - S. 30-33.
6. Cyganova, T. B. Programmy objazatel'nyh predvaritel'nyh meroprijatij dlja bezopasnosti pishhevoj produkcii / T. B. Cyganova, S. O. Smirnov // Konditerskoe i hlebopekarnoe proizvodstvo. - 2016. - № 7-8. - S. 7-9.
7. Raeva, L. R. Ocenka proizvodstva pishhevoj produkcii na osnove principov HASSP / L. R. Raeva // Konditerskoe i hlebopekarnoe proizvodstvo. - 2015. - № 9. - S. 28-32.
8. Rossieva, D. V. Izmenenie urovnja kachestva i bezopasnosti hlebobuloch­nyh izdelij pri vnedrenii sistemy menedzhmenta, osnovannoj na principah HASSP // D. V. Rossieva, N. B. Koptelova, E. O. Ermolaeva // Universum: jekonomika i jurisprudencija. - 2014. - № 4 (5) (jelektronnyj resurs).
9. Surkov, A. Y. Evaluation and preventing measures of technological risks of food production // I. V. Surkov [et all] // Modern Applied Science. - 2015. - T. 9. - № 4. - p. 45-52.
Authors
Ermolaeva Evgeniya Olegovna, Doctor of Technical Sciences, Professor,
Rossieva Dar'ya Vladimirovna, Graduate Student
Kemerovo State University,
47, Krasnaya str., Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Shelekhova N.V., Polyakov V.A., Serba E.M., Shelekhova T.M., Poltavskaya N.V.Intralaboratory quality control measurements with the use it-technologies

P. 70-73 Key words
alcoholic products; analytical control; control cards Shewhart; information technologies; safety

Abstract
One of the perspective directions of improvement of quality control of laboratory researches in analytical laboratories is development and deployment of modern information technologies (IT). For automation modernization of the developed earlier specialized program complex intended for processing of results of the measurements received when carrying out tests by method of a gas hromatography is offered. The necessity of developing a computer program that automates the construction of Shewhart control cards in order to control the stability of the standard deviation of the intermediate precision with changing factors (time, operator). It is shown that in the conditions of computer processing of data, operations performed in automatic mode in accordance with the indicated algorithm prevail, retaining only the control function for the person. The logical structure of the functioning of the computer program is developed. With the use of modern approaches to the development of computer programs, a graphical interface has been designed, an algorithm for collecting experimental data has been compiled and report forms have been developed that allow visualizing the graphical representation of Shewhart's control cards and quickly obtain the necessary information. It is shown that a computer program developed on the basis of a new generation of computer technology and modern operating systems has a user-friendly interface, ergonomically designed dialog boxes, an understandable help system, demonstrates reasonable and predictable behavior. Established that the use of information technologies for the construction of Shewhart control cards allows to reduce the operator's operating time by 90? %, eliminate errors and improve the quality of calculations to facilitate the work of the user, and reduce financial costs for processing the measurement results. The materials of the conducted research can find application in the research work aimed at the further development of information technologies for use in industry.

References
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2. Shelehova, N. V. Nauchnoe obespechenie kontrolja biotehnologicheskih processov proizvodstva jetilovogo spirta / N. V. Shelehova, L. V. Rimareva, V. A. Poljakov // Pivo i napitki. - 2016. - № 1. - S. 16-20.
3. Shelehova, N. V. Upravlenie tehnologicheskimi processami proizvodstva alkogol'noj produkcii s primeneniem informacionnyh tehnologij / N. V. Shelehova, L. V. Rimareva // Hranenie i pererabotka sel'hozsyr'ja. - 2017. - № 3. - S. 28-31.
4. Tereshhenko, A. G. Vnutrilaboratornyj kontrol' kachestva rezul'tatov himicheskogo analiza / A. G. Tereshhenko, N. P. Pikula. - Tomsk: STT, 2017. - 266 s.
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6. Shelehova, N. V. Specializirovannye programmnye kompleksy v kontrole kachestva alkogol'noj produkcii / N. V. Shelehova [i dr.] // Pishhevaja promyshlennost'. - 2017. - № 1. - S. 50-52.
7. Kucevich, I. V. Specializirovannoe programmnoe obespechenie dlja avtomatizacii procedur vnutrilaboratornogo kontrolja kachestva rezul'tatov kolichestvennogo himicheskogo analiza / I. V. Kuce­vich // - Sovremennaja laboratornaja praktika. - 2008. - № 3. - S. 37-46.
8. Shelehova, N. V. Specializirovannyj programmnyj kompleks "S2N5ON­analitik" - innovacionnyj instrument avtomatizacii kontrolja kachestva i bezopasnosti alkogol'noj produkcii / N. V. Shelehova, V. A. Poljakov, L. V. Rimareva // Pishhevaja promyshlennost'. - 2015. - № 9. - S. 28-31.
Authors
Shelekhova Nataliya Viktorovna, Doctor of Technical Sciences,
Polyakov Viktor Antonovich, Doctor of Technical Sciences, Professor, Academican of RAS,
Serba Elena Mihajlovna, Doctor of Biological Sciences, professor of RAS,
Shelekhova Tamara Miajlovna, Candidate of Technical Sciences,
Poltavskaya Natal'ya Valerievna
Russian Research Institute of Food Biotechnology - branch of Federal Research Center of Food and Biotechnology,
4 b, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tochilina R.P., Osipova V.P., Trofimchenko V.A., Poznanskaya E.V., Sklepovich T.S.Acids concentration as a factor influencing the indicator of cognac production extract content

P. 74-76 Key words
сognac; extract; inversion of sucrose; organic acids; sugars

Abstract
It is stated that only a small number of entities use in full invert syrup in cognac production. Beside sugars, the certain part of cognac distillate extract and cognacs amounts acids. Freshly distilled cognac distillate has low acidity, stipulated by volatile acids, mainly acetic. In the aging process the concentration of volatile and non-volatile (fixed) acids increases but the part of volatile acids decreases proportionally to the increase of non-volatile (fixed) acids that objectively reflects the maturity process of cognac distillates. Investigated samples of French and Domestic minimal aging term cognacs are practically identical by qualitative composition of organic acids including oxalic, tartaric, malic, lactic, citric acid and succinic acid. Concentration of lactic acid in all Russian cognacs is higher than in French samples. Samples with full inversion of sucrose distinguish by high concentration of citric acids used for provision of sugar syrup inversion along with significant amount of lactic and succinic acids contained in the form of impurity in the commercially available citric acids products. Conducting the sucrose inversion at preparation of sugar syrup enables to reduce the amount of used sucrose up to 30? % without compromising organoleptic indicators, as well as the reduction of labor input of standard indicators definition process during the check of cognac quality. It is stated that concentration of organic acids can be comparable with concentration of reduced extract in case of inverted syrup use, which is connected with cognac distillate quality. Control of quantitative and qualitative composition of cognacs organic acids can serve as an indicator of its quality.

References
1. GOST 33815-2016 "Produkcija vinodel'cheskaja i syr'e dlja ee proizvodstva. Metod opredelenija massovoj koncentracii obshhego i privedennogo jekstrakta"
2. Peschanskaja, V. A. K voprosu opredelenija obshhego i privedennogo jekstrakta v vinodel'cheskoj produkcii s ob#emnoj dolej jetilovogo spirta ne menee 35,0?% / V. A. Peschanskaja [i dr.] // Pishhevaja promyshlennost'. - № 9. - 2016. - S. 36-38.
3. Maltabar, V. M. Tehnologija kon'jaka / V. M. Maltabar, L. O. Nutov, G. I. Fertman. - M.: Pishheproizdat, 1959. - 116 -121 s.
4. Litvak, V. S. Rezervuarnoe hranenie kon'jachnyh spirtov / V. S. Litvak, V. P. Osipova. - M.: "Pishhevaja promyshlennost'", 1978.
5. Martynenko, Je. Ja. Tehnologija kon'jaka / Je. Ja. Martynenko. - Simferopol': "Tavrida", 2003. - 133-148 s.
6. GOST 32001-2012 "Produkcija alkogol'naja i GOST 32001-2012 "Produkcija alkogol'naja i syr'e dlja ee proizvodstva. Metod opredelenija massovoj koncentracii letuchih kislot"
7. GOST 33410-2015 "Produkcija bezalkogol'naja, slaboalkogol'naja, vinodel'cheskaja i sokovaja. Opredelenie soderzhanija organicheskih kislot metodom vysokojeffektivnoj zhidkostnoj hromatografii".
Authors
Tochilina Regina Petrovna, Candidate of Technical Sciences,
Osipova Valentina Pavlovna, Candidate of Technical Sciences,
Trofimchenko Vladimir Aleksandrovich, Candidate of Technical Sciences,
Poznanskaya Elena Valentinovna,
Sklepovich Tatyana Sergeevna
Institute of Brewing, Non-Alcohol and Wine Industry - Federal Scientific Center for Food Systems V. M. Gorbatova RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Abramova I.M., Golovacheva N.E., Morozova S.S., Vorobyeva E.V., Galliamova L.P., Shubina N.A.Investigation of the effect of enzymatic treatment on the quality of alcoholic fruit drinks from fruit and berry raw materials

P. 77-81 Key words
anthocyanins; antioxidant activity; cationic and anionic composition; enzyme preparation; enzymatic treatment; optical density; physicochemical parameters; spirituous fruit drink; total phenolic substances

Abstract
The enzymatic method of processing raw materials has a number of advantages over other methods, since the products of enzymatic splitting are in semi-finished products and beverages, enrich their composition and make it possible to obtain high-quality semi-finished products. In the work the study of the process of processing fruit and berry raw materials with ferment preparations "Fructozim P6L" and "Bruzheim BGX" and with the antioxidant "Dihydroquercetin" for obtaining cranberry, cherry, cranberry and blackcurrant spirituous drinks. It is shown that the content of total phenolic substances after enzymatic treatment has increased for all treated spirituous fruit drinks: mostly for black currant and cranberry, to a lesser extent for cowberry and cherry. An increase in the optical density at a wavelength of ?=280 nm for all test samples confirms the increase in their content of phenolic compounds. More intensive extraction of total phenolic substances contributes to the increase in antioxidant activity, the greatest increase of which is noted for cranberry spirituous drinks. The color of the spirituous fruit drinks and control and test samples is due to anthocyanins having a maximum absorption at 520 nm and polymerization products of tannins having a maximum absorption at 420 nm. After treatment with enzymes, the greatest increase in the intensity of the color is noted for blackcurrant spirituous drinks. A study of the cationic and anionic composition showed that, after enzymatic treatment, the content of cations decreased (mostly iron in blackcurrant and branched alcohols and potassium in cherry spirituous drinks) and anions (sulphates and phosphates in cherry and blackcurrant in cherry and cranberry spirituous fruit drinks and phosphates in cherry and blackcurrant spirits. The decrease in the mass concentration of macronutrients can contribute to the stability of finished products during storage, which indicates the effectiveness of the processing of spirituous fruit drinks by the enzyme preparations under stuy.

References
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6. Polyakov, V.A. EHffektivnye tekhnologicheskie priemy obrabotki trudnoosvetlyaemyh polufabrikatov likerovodochnogo proizvodstva / V.A. Polyakov [i dr.] // Pivo i napitki. - 2016. - № 2. - P. 34-37.
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8. Burachevskij, I.I. Issledovanie i razrabotka optimal'nyh tekhnologicheskih priemov dlya proizvodstva desertnogo napitka "Kalinka" / I.I. Burachevskij, L.P. Gallyamova, E.V. Vorob'eva // Proizvodstvo spirta i likerovodochnyh izdelij. - 2009. - № 1. - P. 26-28.
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11. GOST R 51821­2001 /Vodki i vodki osobye. Metod opredeleniya massovoj koncentracii kationov kaliya, natriya, ammoniya, kal'ciya, magniya, stronciya i anionov ftoridov, hloridov, nitratov, nitritov, fosfatov i sul'fatov s primeneniem ionnoj hromatografii.
12. GOST 30178­96 "Syr'e i produkty pishchevye. Atomno­absorbcionnyj metod opredeleniya toksichnyh ehlementov".
13. Avakyanc, S.P. Igristye vina / S.P. Avakyanc. - Agropromizdat, 1986. - 272 p.
Authors
Abramova Irina Mihajlovna, Doctor of Technical Sciences,
Golovacheva Natal'ya Evgen'evna, Candidate of Technical Sciences,
Morozova Svetlana Semenovna, Candidate of Chemical Sciences,
Vorob'eva Elena Viktorovna, Candidate of Biological Sciences,
Gallyamova Lyubov' Pavlovna,
Shubina Natal'ya Aleksandrovna
All-Russian Scientific Research Institute of Food Biotechnology branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4 B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Maksimova S.N., Ponomarenko S.Y., Panchishina E.M., Poleshchuk D.V., Surovtseva E.V., Goryacheva E.D.Barrier properties of marine polysaccharides' solutions in refrigeration technology of aquatic biological resources

P. 82-85 Key words
barrier technology; chitosan; freezing; ice; pacific sardines; polyelectrolyte complexes; sodium alginate; solution

Abstract
The modern direction of food technology is considered, which minimizes the contradictions between quality and durability in the storage of products. The results confirming the increase in useful properties of the biopolymer chitosan in the composition of polyelectrolyte complexes with polyanions are obtained. The chitosan barrier effect is shown in the polyelectrolyte complex with polyanion sodium alginate and a differentiated approach has been developed for the application of solutions of the studied marine polysaccharides in the refrigeration technology of aquatic biological resources, taking into account the technological properties of chitosan solutions and its polyelectrolyte complexes. The successful development of barrier technology of food products from the Pacific (Ivasi) sardine using an effective and harmless antimicrobial and antioxidant chitosan compound makes it possible to predict the improvement of the quality of cooled and prolonged storage frozen products from this raw material. Biochemical features of the Pacific sardine are shown, predetermining the advisability of improving its refrigeration technology (cooling and freezing) using special technological methods. The barrier properties of solutions of marine polysaccharides and also of ice obtained on their basis are established. Graphical images of the processes of freezing solutions of biopolymers (chitosan, sodium alginate and their polyelectrolyte complexes) and thawing of the ice obtained from them are presented. On the basis of experimental data, it was concluded that two solutions are useful in the cooling technology of aquatic biological resources among them Pacific sardine (Ivasi): a 55 kDa chitosan MM solution with sodium alginate at a 1: 1 copolymer ratio and a 3? % solution of chitosan MM 40 kDa, as well as two types of ice, respectively.

References
1. Kim, G. N. Bar'ernaja tehnologija gidrobiontov / G. N. Kim [i dr.]. - SPb.: Prospekt nauki, 2011. - 336 s.
2. Varlamov, V. P. Hitin i hitozan: priroda, poluchenie i primenenie / V. P. Varlamov, S. V. Nemcev, V. E. Tihonov. - Roshit, 2010. - 237 s.
3. Maksimova, S. N. Hitinovye materialy v tehnologii vodnyh bioresursov / S. N. Maksimova, T. M. Safronova, D. V. Poleshhuk // Uchebnoe posobie. - SPb, 2017. - 176 s.
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5. Maksimova, S. N. Perspektivy ohlazhdenija gidrobiontov l'dom s ispol'zovaniem hitozana i ego polijelektrolitnyh kompleksov // S. N. Maksimova [i dr.]. - Izvestija TINRO (Tihookeanskogo nauchno­issledovatel'skogo rybohozjajstvennogo centra), 2016. -T. 186. - S. 231-237.
Authors
Maksimova Svetlana Nikolaevna, Doctor of Technical Sciences, Professor
Ponomarenko Svetlana Yur'evna, Graduate Student
Poleshhuk Denis Vladimirovich, Candidate of Technical Sciences
Surovtseva Elena Viktorovna, Candidate of Technical Sciences
Far East State Fisheries University,
25, Svetlanskaya str., Vladivostok, 69009
Gorjacheva Elena Davidovna, 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.



Logvinchuk T.M., Dobrovolsky V.F. Experimental researches to justify the complex requirements for roasted chicory and dried stevia leaves on organoleptic and physico-chemical parameters

P. 86-88 Key words
dried stevia leaves; inulin; roasted chicory; steviolglycosides, organoleptic and physico-chemical parameters

Abstract
The article presents the results of studies aimed at the formation and justification of requirements for roasted chicory and dried stevia leaves on organoleptic and physico-chemical parameters. The main process that determines the effectiveness of chicory in the creation of prescription compositions of coffee and tea drinks in combination with stevia and other types of phytochemicals is the roasting process. When roasting, the main organoleptic characteristics of chicory are formed-a rich dark brown color, a pleasant aroma and a sweet taste with a characteristic bitterness, but there is a loss of some biologically active substances, including inulin. Since inulin is the main component of chicory, participating in the experimental and technological chain of formulation compositions, one of the stages of research was devoted to the determination of modes of roasting chicory, to preserve the maximum content of this valuable substance. To determine the optimal parameters of the process, several experiments were conducted on roasting dried chicory, in which the quantitative change in the content of inulin was controlled. The parameters of roasting chicory, allowing to maintain the maximum content of inulin in relation to dried chicory. Comparative studies of the results of organoleptic evaluation of chicory samples obtained under different modes of roasting showed that the maximum value of inulin content coincides with the harmonious taste of roasted chicory. As a source of natural sweeteners, the dried leaves of stevia were chosen. The results of determination of steviolglycoside content allowed to justify the requirement for dried stevia leaves for this indicator. In addition to the determination of the main substances - inulin in fried chicory and steviolglycosides in dried stevia leaves, experimental studies to determine organoleptic and other physico-chemical parameters. The set of requirements can be used to control and evaluate the quality of the main raw materials - roasted chicory and dried stevia leaves, entering the technological process of making coffee and tea drinks.

References
1. Innovacionnye tehnologii v oblasti pishhevyh produktov i produkcii obshhestvennogo pitanija funkcional'nogo i specializirovannogo naznachenija: Kollektivnaja monografija / FGBOU VPO "SPbGTJeU"; pod obshh. red. N. V. Pankovoj. - SPb.: Izd­vo "LEMA", 2012. - 314 s.
2. Dymova, Ju. I. Metodologija razrabotki produktov funkcional'noj napravlennosti / Ju. I. Dymova, D. G. Popova, E. A. Tyshhenko // Polzunovskij vestnik. - 2012. - № 2 / 2. - S. 191-195.
3. Funkcional'nye pishhevye produkty. Vvedenie v tehnologii / Pod red. A. A. Kochetkovoj. - M.: DeLi print, 2009. - 288 s.
4. Logvinchuk, T. M. Osnovnye kriterii primenenija fitosyr'ja, soderzhashhego inulin i natural'nye podslastiteli, dlja sozdanija recepturnyh kompozicij kofejnyh i chajnyh napitkov / T. M. Logvinchuk, V. F. Dobrovol'skij, V. V. Bessonov // Innovacionnye tehnologii v pishhevoj promyshlennosti: materialy HVI Mezhdunar. nauch. prakt. konf. (Minsk, 5-6 oktjabrja 2017 g.) / Z. V. Lovkis [i dr.] //. - Minsk: Belaruskaja navuka, 2017. - 340 s. - S. 143-145.
5. Logvinchuk, T. M. Razrabotka recepturnyh kompozicij kofejnyh i chajnyh napitkov s kompleksnym primeneniem fitosyr'ja, soderzhashhego inulin i natural'nye podslastiteli / T. M. Logvinchuk [i dr.] // Sbornik nauchnyh trudov jubilejnogo foruma, posvjashhjonnogo 85 letiju so dnja osnovanija FGANU "Nauchno­issledovatel'skij institut hlebopekarnoj promyshlennosti" / Otv. red. d­r tehn. nauk Martirosjan V. V. - M.: Buki vedi. - 2017. - 280 s. - S. 1231-25.
6. Rukovodstvo po metodam kontrolja kachestva i bezopasnosti biologicheski aktivnyh dobavok k pishhe: R 4.1.1672-03, utv. Glavnym gosudarstvennym sanitarnym vrachom Rossijskoj Federacii 30. 06. 2003: vvod v dejstvie s 30. 06. 2003. - M.: Federal'nyj centr gossanjepidnadzora Minzdrava Rossii. - 2004. - 240 s.
Authors
Logvinchuk Tatiana Matveevna,
Dobrovolsky Viktor Frantsevich, Doctor of Technocal Sciences, Professor
Scientific Research Institute of Food-Concentrate Industry and Special Food Technology - Branch of FGBUN "FIC of Nutrition, Biotechnology and Food Safety",
22, Izmailovo settlement, Leninsky district, Moscow region, 142718, This email address is being protected from spambots. You need JavaScript enabled to view it.



Romanova Kh.S., Simakova I.V., Maradudin M.S., Strizhevskaya V.N.The study of the properties of flour of bean breeding Omsk state agrarian university on the basisof its microstructure

P. 90-93 Key words
amylopectin; amylase; grain starch; flour of beans

Abstract
Today, there is a deficit of food protein all over the world and a person's diet containing a high-grade protein in the required quantity can be created only on the basis of using food products obtained by protein fortification of traditional foods. Flour confectionery products are one of the most common products present in the diet of almost every person, so the protein enrichment of flour confectionery products suitable for a wide range of consumers is an urgent task. To a promising source of food protein, beans can be classified. Special attention should be paid to new varieties of beans with increased nutritional value. The purpose of the study was to determine the technological properties of the bean flour varieties "Omichka" and "Lukerya" on the basis of a study of its microstructure. The article examines the results of studying the microstructure of the flour of the "Omichka" and "Lukerya" bean cultivars. Photos of the microstructure were made in the laboratory of the Institution of the Russian Academy of Sciences of the Institute of Biochemistry and Physiology of Plants and Microorganisms of the Russian Academy of Sciences (IBPFM RAS) using a Leica M 165 stereomicroscope in 100 and 120 times magnification. As a result, conclusions were drawn about the composition of starch grains in different grades. In the flour of Omichka beans, starchy grains predominantly consist of amylose, which confirms the high nutritional value of this variety and determines the features of the technological process of test testing when enriching flour confectionery products. In the bean flour of the Lukerye variety starch grains are mainly represented by amylopectin, and the presence of dark color in the picture confirms the presence of alpha-linoleic acid. The results of the conducted researches give grounds to recommend the use of flour from new selection bean varieties in the production of flour confectionery products in order to increase their nutritional value, and the microstructure peculiarities of different varieties determine the technological process of test studies.

References
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Authors
Romanova Hristina Sergeevna,
Simakova Inna Vladimirovna, Doctor of Technical Sciences,
Maradudin Maksim Serafimovich, Candidate of Technical Sciences,
Strizhevskaya Viktoriya Nikolaevna, Candidate of Technical Sciences
Saratov State Agrarian University named after Vavilov,
335, Sokolovaya str., Saratov, 410005, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tsugkieva V.B., Dzantieva L.B., Tsugkiev B.G., Abaev A.A. The yacon pips preservation

P. 94-96 Key words
сaviar; inulin; pastille; pips; technology; vegetables; yacon

Abstract
The yacon (Smallanthus sonchifolius) pip vegetable paste preparation technology was elaborated and it's recipe is reported. It's characteristic as a plant culture is given and the chemical composition of it's pips is shown. The content of macro and microelements in yacon pips is determined, including selenium and inulin content. The content of ferrum, magnesium, phosphorus and calcium is determined from among mineral substances. The yacon caviar and pastille preparation technology is reported. The physical-chemical and organoleptic evaluations of ready caviar and pastille made of yacon pips is given. The conducted researches determined in yacon pips 11,9? % solids including: protein - 1,88; lipo - 0,21; fibre - 1,06; alkali -1,48; nitrogen-free extractable substances - 9,0; inulin - 9,0±0,13. The yacon pips paste is compliant with standards due to it's all organoleptic evaluations, including visual appearance, consistency, color, smell, taste. The pastille made of yacon has an inherent to yacon smell and piquant taste. The pastille color is light brown, the consistency is soft, slightly protracted, the structure is uniform and finely porous, the form is right, the surface is glossy without rude solidification on the side verges and without syrup separation. The pastille has no foreign matters and slightly deformed pieces. Prepared of yacon pips pastille has the functional properties because of inulin containing. Due to their physical-chemical and organoleptic evaluations the yacon pips paste and pastille are compliant with standards of similar foods. Made of yacon pips paste and pastille have biological and dietary value because of containing biologically active substances. The special value is added to yacon by inulin presence in its composition, which consists on 95% of fructose, that allows to recommend yacon as a dietary product, including people suffering diabetes and obesity.

References
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Authors
Tsugkieva Valentina Batyrbekovna, Doctor of Agricultural Science, Professor.
Dzantieva Larisa Batirbekovna, Candidate of Biological Science
Gorsky State Agrarian University,
37, Kirov str., Vladikavkaz, the Republic of North Ossetia-Alania, 362040, This email address is being protected from spambots. You need JavaScript enabled to view it.
Tsugkiev Boris Georgievich, Doctor of Agricultural Science, Professor,
Abaev Alan Anzorovich, Doctor of Agricultural Science, Professor
Republic of North Ossetia-Alania, 1, Williams Str., Mikhailovsky village, Vladikavkaz, Prigorodny district, 363110, This email address is being protected from spambots. You need JavaScript enabled to view it.



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