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Rambler's Top100

Food processing Industry №11/2018



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

THEME OF THE ISSUE: QUALITY FOOD - MODERN TECHNOLOGY

Ivanova V.N., Nikitin I.A., Portnov N.M., Zhuchenko N.A., Shterman S.V.Designing personalized diets with the use of functional foods

P. 10-16 Key words
antioxidant activity; design of food rations; genetic testing; functional foods

Abstract
At the present stage of the development of medicine and clinical technologies in the design of personalized diets, it is possible to take as genetic factors, in addition to anthropometric data, consumer preferences and medical indicators, genetic data in such a way that a diet developed in view of the favorable functioning of problematic organs and systems, expression of adverse genes. The aim of the study was to develop a methodology for the design of personalized diets using functional food products, taking into account the data of genetic testing. A study was conducted of the genomes of participants in the experimental group for a list of gene panels responsible for biotransformation of xenobiotics, cysteine metabolism, vitamins metabolism, and dopamine and serotonin receptor genes. The results of the study showed that group 1 and 3 patients with the highest risk for the genes GSTT1, NAT2 and APOA5 may be at greatest risk of diseases. For the participants of the study group, individual needs were calculated for the main food nutrients, taking into account the genetic analysis data. Menu layout and calculation of nutrient composition were carried out using the module "Ration Development" of the computer program "1C: Medicine. Dietary food". To increase the vitamin E content and antioxidant activity (controlled effect on the nutrient content by deficit positions), specially developed puff products with the use of amaranth flour were used within the framework of the described study. This product is used to update the original menu for changing dishes: sandwich for breakfast, pastry for lunch, bread for lunch and dinner. Replacement was provided for outputs 60 and 120 g. At the same time, it was possible to eliminate the 77 % vitamin E deficiency in relation to individual consumption norms and even provide it with a slightly increased (in 19%) level in the diet, against the background of a decrease in total caloric content by 2 %.

References
1. SanPiN 2.4.5.2409-08 Sanitarno-jepidemiologicheskie trebovanija k organizacii pitanija obuchajushhihsja v obshheobrazovatel'nyh uchrezhdenijah, uchrezhdenijah nachal'nogo i srednego professional'nogo obrazovanija.
2. MR 2.3.1.2432-08 Normy fiziologicheskih potrebnostej v jenergii i pishhevyh veshhestvah dlja razlichnyh grupp naselenija Rossijskoj Federacii.
3. Prikaz Minzdrava RF ¹ 593n ot 2 avgusta 2010 g. Rekomendacii po racional'nym normam potreblenija pishhevyh produktov, otvechajushhim sovremennym trebovanijam zdorovogo pitanija.
4. Prikaz Minzdrava RF ot 5 avgusta 2003 goda ¹ 330 O merah po sovershenstvovaniju lechebnogo pitanija v lechebno-profilakticheskih uchrezhdenijah RF.
5. Prikaz Minzdrava RF ¹ 395 ot 21.06.2013 Ob utverzhdenii norm lechebnogo pitanija.
6. Shenderov, B. A. Funkcional'noe i personal'noe pitanie. Sovremennoe sostojanie i perspektivy/B. A. Shenderov // Gastrojenterologija Sankt-Peterburga. - 2010. - ¹ 2-3. - S. 2-5.
7. Bashiardes Stavros, Godneva Anastasia, Elinav Eran, Segal Eran Towards utilization of the human genome and microbiome for personalized nutrition. Current Opinion in Biotechnology. 2018 Jun; 51:57-63. doi: 10.1016/j. copbio. 2017.11.013. Epub 2017 Dec 7.
8. Shenderov, B. A. Rol' pitanija i kishechnoj mikroflory v programmirovanii i realizacii jepigenoma zdorovyh i bol'nyh ljudej/B. A. Shenderov // Vestnik vosstanovitel'noj mediciny. - 2013. - ¹ 1. - S. 102-107.
9. Mediko-geneticheskij centr. molekuljarnoj patologii. URL: http://www.genomed.ru/genetiches-kaya-predraspolozhennost/(data obrashhenija 16.08.18).
10. DNK-test na vyjavlenie predraspolozhennosti k boleznjam. URL: https: //lk.genotek.ru/demo/demo-dis (data obrashhenija 16.08.18).
11. Harris - Benedict equation. URL: https://en.wikipedia.org/wiki/ Harris%E2% 80%93 Benedict_equation (data obrashhenija 17.08.2018).
12. "Komp'juternaja programma "Ocenka pitanija" (konfiguracija dlja 1S: Predprijatie)" URL: http:/http://1cp.ru/solutions/op (data obrashhenija 16.08.18).
13. "Komp'juternaja programma "1S: Medicina. Dieticheskoe pitanie" URL: http://diet.1cp.ru (data obrashhenija 16.08.18).
14. Semenkina, N. G. Ispol'zovanie amarantovoj muki v proizvodstve sloenyh hlebobulochnyh izdelij/N. G. Semenkina [i dr.] // Hleboprodukty. - 2018. - ¹ 3. - S. 42-45.
Authors
Ivanova Valentina Nikolaevna, Doctor of Economical Sciences, Professor,
Nikitin Igor' Alekseevich, Candidate of Technical Sciences,
Portnov Nikolaj Mihajlovich
Moscow State University of Technology and Management. K. G. Razumovsky,
73, Zemlyanoj val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zhuchenko Natal'ya Aleksandrovna, Candidate of Medical Sciences
Pervyj Moskovskij Gosudarstvennyj Medicinskij Universitet im I. M. Sechenova, structure 4, 2, Bol'shaya Pirogovskaya str., Moscow, 119435, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Sergej Valer'evich, Doctor of Technical Sciences,
Sidorenko Mihail Yur'evich, Doctor of Technical Sciences
OOO "GEON",
str. 1, Obolenskoe highway, Obolensk, Serpuhovskij r-on, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it.



Krylova E.N., Savenkova T.V., Kondrat'ev N.B., Mavrina E.N.Technology of production of jelly marmalade enriched with protein

P. 17-19 Key words
gelatin; functional products; jelly products; whey protein concentrate

Abstract
The task in the field of healthy nutrition is to preserve and strengthen the health of the population, to prevent diseases caused by inadequate and unbalanced nutrition. Achieving this goal is associated with the development of food production, enriched with essential components. Objective: to develop a scientifically grounded technology for producing jelly marmalade enriched with animal protein. Deficiency of animal protein in the diet of the population is ~ 35%. The work was carried out on the basis of VNIIKP - branch of FGBU "FNTS of food systems named after. V. M. Gorbatov "of the Russian Academy of Sciences. Methods of research used traditional for confectionery labs. Jelly marmalade is in demand, but has a low nutritional value, high carbohydrate content of ~ 70%. To increase the nutritional value of the product, its protein was enriched with protein - containing raw materials: a whey protein concentrate with a protein content of 80% and a gelatin gelatinizer containing 87% protein. Physiological standards of the need for an animal protein for an adult is ~ 40 g per day. In the process of research, an optimal amount of molasses 25-30% has been found that positively influences the quality of the jelly mass. The number of students is 8%, at which a gel - like structure is formed without "chewing" properties. The optimal amount of whey protein concentrate in the formulation was established - 5%. Its influence on the viscosity of the jelly mass, on the process of mass preparation and its molding is established. The technology of its introduction in preparation of the prescription mixture, preventing coagulation of the protein under the influence of high temperature, has been developed. As a result of the research, a technology for producing jelly marmalade with an increased amount of protein 11 g per 100 g of product with an energy value of 315 kcal was developed using 5% whey protein concentrate with a protein content of 80% and 8% gelatin. In this product, 14% of the energy value of the product is provided by the protein. Such a product in accordance with regulatory documentation has the characteristic of a "protein source".

References
1. Krylova, Je. N. Podslastiteli v zhelejnom marmelade na zhelatine/Je. N. Krylova, E. N. Mavrina, T. V. Savenkova // Konditerskoe proizvodstvo. - 2016. - ¹ 4. - S. 2-3.
2. Magomedov, G. O. Zhelejno-fruktovyj marmelad s saharozamenitelem/G. O. Magomedov, L. A. Lobosova, I. H. Arsunukaev // Konditerskoe proizvodstvo. - 2013. - ¹ 5. - S. 18-19.
3. Krylova, Je. N. Ispol'zovanie podslastitelej v proizvodstve fruktovo-zhelejnyh konfet/Je. N. Krylova, T. V. Savenkova, E. N. Mavrina // Konditerskoe proizvodstvo. - 2015. - ¹ 6. - S. 2-3.
4. Magomedov, G. O. Zhelejnyj marmelad s mjagkim slivochnym syrom/G. O. Magomedov [i dr.] // Konditerskoe proizvodstvo. - 2017. - ¹ 4. - S. 6-8.
5. Lobosova, L. A. Zhelejno-fruktovyj marmelad povyshennoj pishhevoj cennosti/L. A. Lobosova, S. N. Zhurahova, A. Z. Magomedova // Konditerskoe i hlebopekarnoe proizvodstvo. - 2017. - ¹ 3. - S. 40-41.
6. Minifaj, B. Shokolad, konfety, kara-mel' i drugie konditerskie izdelija/B. Minifaj. - SPb: "Professija", 2005. - S. 276-277.
Authors
Krylova Ehmiliya Nikolaevna, Candidate of Technical Sciences,
Savenkova Tat'yana Valentinovna, Doctor of Technical Sciences, Professor,
Kondrat'ev Nikolaj Borisovich, Doctor of Technical Sciences, Professor,
Mavrina Elena Nikolaevna
VNIIKP is a branch of FGBNU FNTS of food systems named after V. M. Gorbatov RAS,
ð. 3, 20, Electrozavodskaya str., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it.



Martynova E.G., Macejchik I.V., Lomovskij I.O.The use of encapsulation technology of powder of rowan for improvement of functional properties of curd dessert

P. 20-24 Key words
antioxidant activity; curd dessert; encapsulation; flavonoids; freeze drying; functional products; infrared drying; IR-powder of rowen; spray drying

Abstract
To date, the technology of creating food products of a functional orientation shows a stable tendency to use natural plant raw materials and products of its processing. Local plant raw materials, typical for growth in the Siberian region, is mountain ash. The nutritional value of its fruits is associated with the accumulation of a complex of biologically active substances (BAS): antioxidants, vitamins (P, C, B1, B2, PP, K, E, carotenoids), organic acidsmacro- and microelements. According to the content of P-active substances, mountain ash exceeds all fruit and berry crops. The use of raw materials of plant origin in the form of infrared (IR) powder drying ashberry will contribute to improving the food and biological value of finished products, including curd desserts. It is established that the addition of the powder of IR-drying of mountain ash in quantities necessary to create a functional product reduces the organoleptic characteristics of the developed desserts. In this connection, the article presents the development of the technology for encapsulation of the powder of IR-drying of mountain ash to neutralize the organoleptic properties of this raw material and the subsequent use of the powder obtained for the creation of functional products. The expediency of using encapsulation technology by means of freeze-drying has been established. The ratio of the encapsulating matrix to the powder of the IR-drying of the mountain ash was established experimentally. The physicochemical composition of the rowen, as well as the powder of IR-drying before and after encapsulation was determined. With the help of mathematical modeling, formulations of curd desserts for functional purposes have been developed. An organoleptic evaluation of the quality of the obtained products was carried out and their physico-chemical properties were determined according to the indices determining the functionality of the developed desserts. It is established that curd dessert with encapsulated powder of mountain ash is functional in the content of vitamin C, beta-carotene, flavonoids and antioxidants.

References
1. Osnovy gosudarstvennoj politiki Rossijskoj Federacii v oblasti zdorovogo pitanija naselenija na period do 2020 goda: oficial'nyj tekst // Garant: informacionno-pravovoj portal. - URL: https: //goo. gl/AtP7w7
2. GOST R 52349-2005. Produkty pishhevye. Produkty pishhevye funkcional'nye. Terminy i opredelenija [Tekst]. - Moskva: Standartinform, 2005. - 6 s.
3. Ostroumov, L. A. Issledovanie himicheskogo sostava plodov rjabiny obyknovennoj (Sorbus aucuparia), proizrastajushhej v Kemerovskoj oblasti/L. A. Ostroumov [i dr.] // Food Processing: Techniques and Technology. - 2014. - ¹ 4.
4. Sovershenstvovanie organizacii i formirovanija kul'tury zdorovogo pitanija v obrazovatel'nyh uchrezhdenijah: monografija/Kollektiv avtorov; pod obshh. red. L. N. Rozhdestvenskoj. - Novosibirsk: Izdatel'stvo NGTU, 2016. - 266 s.
5. Nedovic, V. An overview of encapsulation technologies for food applications/V. Nedovic [et all]. - Procedia Food Science: Volume 1, 2011. - 1806-1815 p.
6. Aleksanjan, I. Ju. Raspylitel'naja sushilka/Ju. A. Maksimenko, O. E. Guba, Ju. S. Feklunova // Tehnologii pishhevoj i pererabatyvajushhej promyshlennosti APK -produkty zdorovogo pitanija - Voronezh, 2015. - ¹ 1 (5). - S. 61-66.
7. Hasanov, V. V. Metody issledovanija antioksidantov/V. V. Hasanov, G. L. Ryzhova, E. V. Mal'ceva // Himija rastitel'nogo syr'ja - Barnaul, 2004. - ¹ 3. - S. 63-75.
8. MR 2.3.1.2432-08. Normy fiziologicheskih potrebnostej v jenergii i pishhevyh veshhestvah dlja razlichnyh grupp naselenija Rossijskoj Federacii: metodicheskie rekomendacii - M., 2008. - 41 s.
9. Lobanova, A. A. Issledovanie biologicheski aktivnyh flavonoidov v jekstraktah iz rastitel'nogo syr'ja/A. A. Lobanova, V. V. Budaeva, G. V. Sakovich // Himija rastitel'nogo syr'ja - Barnaul, 2004. - ¹ 1. - S. 47-52.
10. GOST 24556-89. Produkty pererabotki plodov i ovoshhej. Metody opredelenija vitamina C-M.: Standartinform, 2005. - 12 s.
11. GOST R 54058-2010. Produkty pishhevye funkcional'nye. Metod opredelenija karotinoidov. - M.: Standartinform, 2005. - 10 s.
12. Muratova, E. I. Avtomatizirovannoe proektirovanie slozhnyh mnogokomponentnyh produktov pitanija/E. I. Muratova [i dr.] - Tambov: FGBOU VPO "TGU", 2011. - 80 s.
13. Himicheskij sostav rossijskih pishhevyh produktov: spravochnik/pod redakciej chlen-korr. MAI, prof. I. M. Skurihina i akademika RAMN, prof. V. A. Tutel'jana. - M.: DeLi print, 2002. - 236 s.
Authors
Martynova Elizaveta Georgievna,
Macejchik Irina Vladimirovna, Candidate of Technical Sciences,
Novosibirsk State Technical University, Technology and Organization of Food Industries Department,
20, Karla Marks avenue, Novosibirsk, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it.
Lomovskij Igor Olegovich, Candidate of Chemical Sciences
Institute of Solid State Chemistry and Mechanochemistry SB RAS, Laboratory of Solid State Chemistry,
18, Kutateladze str., Novosibirsk, 630128, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kydyraliev N.A., Bodoshov A.U., Temirbekova A.A.Development of fruit and vegetable puree for children under three years of age

P. 25-27 Key words
baby food; bean puree; combined recipe; organoleptic analysis, quality indicators

Abstract
One of the main food security problems in Kyrgyzstan associated with the rational nutrition of children under the three ages. This problem is due to the fact that baby food intended for children under the three ages produced in Kyrgyzstan is not in sufficient volume. Most of these types of products are imported from other countries. The price of imported baby food is expensive and not available in most families. In this study we developed 12 recipes of combined puree using local raw materials. In combination puree for children were used: apple, carrot, pumpkin and local Rebaya named beans. Beans were used to fortify puree proteins. To determine and select the optimal formulations for further work, an assessment was made of the organoleptic quality indices of all the samples. For this purpose, a scoring scale of an organoleptic evaluation was developed, taking into account the weight coefficients of all quality indicators, a tasting commission consisting of seven qualified specialists in this field. According to the results of the study, samples 8 and 12 are the most successful. The protein content 7.69% and 7.60%, carbohydrates 7.15% and 7.11%, moisture 87.83% and 87.45% respectively. The scores of the total organoleptic evaluation of these samples are the highest. The final received puree is accessible, easily prepared and very nutritious for children.

References
1. Hramova, E. Ju. Celebnye svojstva fruktov i ovoshhej/E. Ju. Hramova, V. A. Plisov. - M.: OLMA Media Grupp, 2012. - 224 s.
2. Barabanov, I. V. Sovershenstvovanie jelementov tehnologii pererabotki morkovi na pjure dlja zdorovogo pitanija: Dissertacii na soiskanie uchenoj stepeni kandidata sel'skohozjajstvennyh nauk/I. V. Baranov. - Michurinsk: Naukograd RF, 2014. - 128 s.
3. Zajceva, I. A. Tykva - lekarstvo ot 100 boleznej. Dostupnyj chudo-doktor organizma/I. A. Zajceva. - M.: RIPOL klassik, 2014. - 192 s.
4. Hropot, O. A. Sravnitel'nyj analiz himicheskogo sostava plodov tykvy raznyh sortov/O. A. Hropot, M. M. Ivanov // Molodezh' i nauka: sbornik materialov H Jubilejnoj Vserossijskoj nauchno-tehnicheskoj konferencii studentov, aspirantov i molodyh uchenyh s mezhdunarodnym uchastiem, posvjashhennoj 80 letiju obrazovanija Krasnojarskogo kraja [Jelektronnyj resurs]. - Krasnojarsk: Sibirskij federal'nyj universitet, 2014.
5. BODOSOV A, Kirgizistanda Yetistirilen Fasulyelerin Teknoloji Ozelliklerini Arastirma, Kigizistan-Turkiye Manas Universitesi, Fen Bilimler Enstitusu, Gida Muhendisliqi Anabilim Dali, Doktora Tezi, Biskek, 2016. - 194 s.
6. Olefirova, A. P. Organolepticheskij analiz pishhevyh produktov. Uchebno-prakticheskoe posobie/A. P. Olefirova. - Ulan-Udje: Izd-vo VSGTU, 2005. - 192 s.
Authors
Kydyraliev Nurudin Abdynazarovich, Candidate of Technical Sciences,
Bodoshov Ajbek Umarovich, Doctor of Philosophy
Temirbekova Ajzirek Azhibekovna
Kyrgyz-Turkish Manas University,
56, Mira avenue, Bishkek, Kyrgyzstan, 720042, This email address is being protected from spambots. You need JavaScript enabled to view it.



Matseychik I.V., Korpacheva S.M., Kudryashova A.N., Lomovsky I.O.Increasing the antioxidant activity of frozen whipped functional desserts

P. 28-31 Key words
frozen whipped desserts; functional products; stevioside sweeteners

Abstract
This article discusses the development of technology and recipes for functional whipped frozen desserts with the natural sweetener stevioside, vegetable structurants: carrageenan, glucomannan, pectin and sodium alginate, and local plant material: cranberry, honeysuckle, sea buckthorn berries, and orange fruits. The recipes of two dessert lines have been developed: with sugar for a wide range of consumers, and with a sweetener for the people with limited consumption of sugar. The content of the main components is designed by mathematical modeling. The quantity of sweetener is obtained by recalculating the mass of stevioside by the sweetness ratio to sugar. The choice of the optimum concentration of structurants was found experimentally. The technology of desserts including preparation of raw materials and jelly masses, modeling of dessert by intensive freezing (minus 25 ± 2 °C) and periodic whipping until a lush structure. The desserts were investigated by organoleptic, rheological, physicochemical and microbiological quality indicators. The desserts meet the requirements of regulatory documentation in terms of quality and safety indicators. The products have high organoleptic characteristics: pleasant consistency, appropriate taste and smell. It has been proved expediency of introducing into the composition of vegetable additives with a high content of food and biologically active substances: the powder of the cranberry of the infrared drying and the orange peel, and of the substitution of sugar for the sweetener stevioside. The developed desserts have a low-calorie content, high biological value, which are the source of pectin, vitamins and antioxidants. These desserts can be used in dietary and preventive nutrition as functional foods, as found in 100 g of desserts data shows 15 % of the daily functional ingredients intakes.

References
1. Kochetkova, A.A. Funkcional'nye produkty v koncepcii zdorovogo pitanija // Pishhevaja promyshlennost'. - 2009. - ¹ 3. - C. 4-5.
2. Macejchik, I.V. Ispol'zovanie stevii v proizvodstve konditerskih zhelirovannyh mass funkcional'nogo naznachenija/ I.V. Macejchik, I.O. Lomovskij, E.A. Sigina // Vestnik Krasnojarskogo gosudarstvennogo agrarnogo universiteta. - 2014. - ¹ 10. - S. 206-212.
3. GOST R 54607.2-2012 Uslugi obshhestvennogo pitanija. Metody laboratornogo kontrolja produkcii obshhestvennogo pitanija. Chast' 2. Metody fiziko-himicheskih ispytanij
Authors
Macejchik Irina Vladimirovna, Candidate of Technical Sciences,
Korpacheva Svetlana Mihajlovna,
Kudryashova Anna Nikolaevna
Novosibirsk State Technical University,
630073, Novosibirsk, av. Karla Marksa, 20, This email address is being protected from spambots. You need JavaScript enabled to view it.
Lomovskij Oleg Ivanovich, Candidate of Technical Sciences
Institute of Solid State Chemistry and Mechanochemistry,
18, Kutateladze str., Novosibirsk, 630128, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Ryabova T.F., Savelieva A.D.Forecast of rapeseed production volumes-vector of economic growth of the country

P. 32-36 Key words
definition; development; export; forecasting; methods; oil; ranking; rapeseed; regions; trends; yield

Abstract
Introduction to the register of agricultural turnover of new types of crops, the production of finished products is the basis for expanding the range of food and industrial products. The current state and trends of cultivation of rapeseed production in the country. The study analyzed the volume of production and yield of rapeseed in the regions of the country. The factors of growth of rapeseed production in Russia from 2010 to 2017 are considered. The reasons for the low yield of rapeseed, due to the unformed zoned seed stock, the lack of high-performance equipment, not always accurate selection of regions for its cultivation. The main priority directions of increasing rapeseed production are identified. The relevance of the chosen topic due to the fact that currently produced insufficient number of rapeseed for the development of the economy. Rapeseed is considered to be the most important oilseed crop, the socio - economic importance of which increased especially by the beginning of the XX1 century. The reason for the recognition of rapeseed as the most important crop was its use for biofuels. Some rapeseed varieties with low content of glucosinolates and erucic acid produce vegetable oil characterized by increased consumer properties. The aim of the study is to identify opportunities for growth in rapeseed production. An attempt is made to determine the forecast of rapeseed production in Russia, which meets the needs of the country for the period up to 2025. The object of research - methods and mechanisms of increasing the yield of rapeseed on the basis of regional forecasts. The subject of the study is the characteristics of the grain yield of rapeseed and the approximate forecast of production until 2025. The study used the following research methods: economic and statistical, mathematical, hypothetical, ranking of economic indicators, analysis, systematization, comparison, generalization, survey, forecasting. It is assumed that the implementation of modern innovative technologies for processing rapeseed into oil will help to meet the needs of the country and increase the volume of exports of finished products from rapeseed.

References
1. Rjabova, T.F. Institucional'nye osnovy formirovanija jekonomicheskoj bezopasnosti strany / T.F. Rjabova // Jekonomika i predprinimatel'stvo. - 2015. - ¹ 11 - (ch. 1). - S. 117-122.
2. Abalkin, L.I. Rossijskaja jekonomicheskaja mysl': Istorija i sovremennost' / L.I. Abalkin. - M.: In-t jekonomiki RAN, 2008. - 352 s.
3. Ivanova, V.N. Importozameshhenie produkcii APK: faktory konkurentosposobnosti: monografija / V.N. Ivanova, S.A. Ivanov. - M.: Finansy i statistika. - 2014. - 216 s.
4. Gusev, V.V. Modelirovanie i upravlenie innovacionnoj aktivnost'ju predprinimatel'stva na osnove analiza social'no-jekonomicheskih indikatorov / V.V. Gusev, Ja.V. Guseva // Voprosy upravlenija. - 2016. - ¹ 2 (20). - S. 161-167.
5. Druker, P. Biznes innovacii. /Per. s angl. K. S. Golovinskogo. - M.: Vil'jams, 2014.
6. Kondrat'ev, N.D. Bol'shie cikly kon#junktury i teorija predvidenija / N.D. Kondrat'ev. - M.: Jekonomika, 2002.
7. Jazev, G.V. Vlijanie mirovogo jekonomicheskogo krizisa na korporativnoe upravlenie v Rossii / G.V. Jazev // Segodnja i zavtra Rossijskoj jekonomiki. -2 009. - ¹ 31. - S. 42-46.
8. Minaeva, E.V. Kljuchevoe znachenie innovacionnogo potenciala dlja razvitija organizacij v uslovijah importnoj zavisimosti strany / E.V. Minaeva // Jekonomika i predprinimatel'stvo. - 2015. - ¹ 11-1 (64-1). - S. 605-608.
9. Pugachev P., Shalaeva L., Associacija "RAPSRAPS" http://rosraps.ru/d/820471/d/proizvodstvo_rapsa_itogi_i_ozhidaniya.pdf
10. Chizhik, A.S. Preimushhestvennye napravlenija obespechenija jekonomicheskoj i prodovol'stvennoj bezopasnosti strany / A.S. Chizhik // Jekonomika i predprinimatel'stvo. - 2015. - ¹ 11 (ch. 1). - S. 126-131.
11. Rossijskij statisticheskij ezhegodnik 2017 goda. https://www.florapassionis.com/raps-future-plant/
12. Federal'naja sluzhba gosudarstvennoj statistiki. http://www.gks.ru
Authors
Ryabova Taisiya Fominichna, Doctor of Economic Sciences, Professor,
Savelieva Anastasia Dmitrievna
Moscow State University of Technology and Management. K.G. Razumovsky (PKU),
109004, Moscow, ul. Earth shaft, 73, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zhukova N.V., Fetisova A.K. Advantages of growth of buckwheat grain production by regions of Russia

P. 37-41 Key words
acreage; advantages; buckwheat; export; food security; gross harvest; increase in productivity; regions; secondary products; volume of production

Abstract
This article discusses the application of such crops as buckwheat. To justify the changes in the growth of buckwheat and buckwheat grain production, the following methods were used: analysis and systematization of special information, economic and mathematical, ranking of volumes by region, hypothetical, hidden survey of specialists, graphic, abstract and others. The current state and development trends of buckwheat production in Russia are considered. As a result of the study identified promising areas of growth in the production of buckwheat, as well as the forecast of production of this culture until 2025. The relevance of the chosen topic is determined by the needs of citizens within the country. The purpose of this study is to identify the growth opportunities of buckwheat production and determine the forecast until 2025. Domestic and foreign scientists attach great importance to the development of the country to the creation of innovations [1, 8]. To achieve this goal, the following tasks were selected: to analyze the dynamics of the yield of buckwheat in the regions; to compare the productivity of Russia with the main grain?producing countries of the world. The object of research is the methods and mechanisms of increasing the yield of buckwheat on the basis of state innovative solutions. The subject of the study is the gross harvest and grain yield of buckwheat in the regions. The study determined that the average yield of buckwheat in Russia in recent years is more than 10 quintals per hectare. These indicators show the favorable development of grain cultivation in the country, which is in demand in the modern world community. Buckwheat is the most useful product for strengthening the human body. Russia is one of the few countries in the world where there are significant reserves of land to expand the production of such crops as buckwheat. Therefore, the state and regional structures pay special attention to the increase in the production of buckwheat and buckwheat, in demand in many countries of the world, increasing the level of competitiveness, deep processing of buckwheat in order to extract more buckwheat, reduce the number of crushed grains, obtain secondary products.

References
1. Federal'naja sluzhba gosudarstvennoj statistiki http://www.gks.ru
2. Rossijskij statisticheskij ezhegodnik 2017 g.
3. Ansoff, I. Strategicheskoe upravlenie. Sokr. per. s angl./Nauch. red. i avt. predislovija L. I. Evenko. - M.: Jekonomika, 2011. - 58 s.
4. Jakovec, Ju. V. Social'naja dinamika v period stanovlenija postindustrial'nogo obshhestva. - M.: Nauka, 1998. - 85 s.
5. Chizhik, A. S. Problemy nauchno - tehnicheskogo progressa na predprijatijah hleboproduktov/A. S. Chizhik // Pishhevaja promyshlennost'. - 2002. - ¹ 10. - S. 34-35.
6. Kleeva, L. P. Podgotovka kadrov kak osnova jeffektivnogo informacionno - analiticheskogo obespechenija malogo innovacionnogo biznesa/L. P. Kleeva, G. V. Jazev // Problemy social'no-jekonomicheskogo razvitija Sibiri. -2010. - ¹ 1 (1). - S. 27-29.
7. Minaeva, E. V. Sistema osnovnyh vektorov razvitija jekonomiki, obespechivajushhih prodovol'stvennuju i jekonomicheskuju nezavisimost' strany/E. V. Minaeva // Pishhevaja promyshlennost'. - 2016. - ¹ 6. - S. 36-40.
8. Rjabova, T. F. Modelirovanie makrojekonomicheskogo razvitija jekonomiki/T. F. Rjabova, A. S. Chizhik // Mikrojekonomika. - 2011. - ¹ 6. - S. 151-158.
9. Gusev, V. V. Predprinimatel'stvo kak prioritet innovacionnoj politiki. V sbornike nauchnyh trudov "Paradigma povyshenija jekonomicheskoj i prodovol'stvennoj bezopasnosti Rossii na osnove realizacii jeffektivnyh mehanizmov vzaimodejstvija s mirovym soobshhestvom". Materialy vtoroj Mezhdunarodnoj nauchno - prakticheskoj konferencii/V. V. Gusev, Ja. V. Guseva // - Moskovskij gosudarstvennyj universitet tehnologij i upravlenija im. K. G. Razumovskogo, Belgorod, 2016. - S. 94-104.
10. Ivanova, V. N. Importozameshhenie produkcii APK: faktory konkurentosposobnosti: monografija/V. N. Ivanova, S. A. Ivanov. - M.: Finansy i statistika. - 2014. - 216 s.
11. https: //ru.wikipedia.org/wiki
Authors
Zhukova Natalia Viktorovna, Candidate of Economic Sciences,
Fetisova Anastasia Kirillovna
Moscow State University of Technology and Management. K.G. Razumovsky (PKU),
73, Zemlyanoy val str., Moscow, 109004



Prosekov A.Ju. The place of agriculture in the industrial sector of Russia: the historical aspect (XX century)

P. 42-45 Key words
grain exports; industrialization; famine; food crisis; food security; planned economy

Abstract
At the end of the XIX century the Russian Empire was one of the largest grain exporters on the world market. Exports declined sharply in response to the crisis in agriculture, caused by the First world and Civil wars, in this period agricultural production barely veiled the internal needs of the country. Policy of the Bolsheviks against the farmers demonstrated clearly the needs of the industry were not taken into account, the surplus, food tax and several other taxes undermined the productive forces of the village. The modernization of the country held in 1920-30s has also overtaken the agricultural sector: the private farms were combined into collective farms. Collective farms became a part of the planned economy and started to work on grain exports for overseas imported equipment had been able to be bought. The plans of agricultural production were very high and government funding was scarce. It declined even more during the great Patriotic war parallel to the increase of goverment procurement. Thus, in the 1920s - 1940s agriculture was perceived as an inexhaustible source of resources. In the mid-1950s the problems of the agricultural sector have been recognized and voiced at the state level, and since the mid 1960 ies the finance industry started for the purpose of withdrawal of agriculture from crisis, including through the sale of energy resources. Political transformation of the 1990s and a sharp transition to a market economy caused a crisis in all sectors, including agriculture. In the first decade of the XXI century, the rise of agricultural production, particularly grain complex. At the end of 2015 agriculture in Russia has become the leading sector of the economy, the growth rate of production volumes.

References
1. Poljakov, V. A. Rossijskaja derevnja v 1922 godu: apogej goloda pervyj itog prodnaloga/V. A. Poljakov // Vestnik ChelGU. - 2009. - ¹ 12. - S. 69-78
2. Vneshnjaja torgovlja SSSR za 20 let. 1918-1937 gg. Statisticheskij spravochnik/sost. S. N. Bakulin i D. D. Mishustin. - M.:, 1939. - 264 s.
3. Narodnoe hozjajstvo SSSR v Velikoj otechestvennoj vojne: 1941-1945. Statisticheskij sbornik. - M.:, 1990. - 980 s.
4. Zima, V. F. Golod v SSSR 1946-1947 godov: proishozhdenie i posledstvija/V. F. Zima. - M.:, RAN, 1996. - 265 s.
5. Sel'skoe hozjajstvo SSSR: Statisticheskij sbornik. - M., 1988 // Internet-proekt "ISToricheskie MATerialy". URL: http://istmat.info/files/uploads/25629/sh_sssr_1988_zemledelie. pdf (data obrashhenija: 04.03.2017).
6. Perspektivy razvitija sel'skogo hozjajstva v Rossii v 2016-2018 gody. Mezhdunarodnyj nezavisimyj institut agrarnoj politiki // Internet-proekt "AgroVestnik"/https: //agrovesti.net/news/indst/perspektivy-razvitiya-selskogo-khozyajstva-v-rossii-v-2016-2018 gody. html (data obrashhenija: 27. 02. 2017).
Authors
Prosekov Aleksandr Jur'evich, Doctor of Technical Sciences, Professor RAS
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

Blagoveschenskaya M.M., Aitov V.G., Krasinskiy A.Y., Chekin I.I., Shipareva M.G., Krylova L.A.Development of the functional scheme and mathematical model of the automatic control system of the hot-smoked technological line of fish

P. 46-50 Key words
food industry, hot smoked fish, automatic control system, stabilization of the set mode

Abstract
The technological process of hot-smoked fish is characterized by a significant consumption of electricity, water and air. In addition to paying for these resources at increasing tariffs, the fish processing plant should purify water and air wastes, that leads to further increases of financial costs. In modern economic conditions, enterprises should constantly improve their energy efficiency. One of the ways of this improvement is to combine the controls of separate autonomous components of a hot-smoked fish line into a joint automatic control system in order to stabilize product quality and reduce the consumption of electricity, water and air. To solve this problem, it is necessary to develop a solution that implements the algorithm for processing the current measurement information in order to generate control actions using the results of the mathematical control theory. Such application is based on an adequate mathematical model of the process of hot-smoked fish. In this article, the authors, using the Bellman equation and the method of Lyapunov functions, solved the problem of determining N. N. Krasovsky's method. coefficients of linear control generated by the developed PAC. At the same time, the specified technological mode of operation of the hot-smoked line of fish is stabilized to asymptotic stability. When developing a functional automation scheme based on the analysis of modern patents, one of the most energy-efficient options for the implementation of the hot-smoked fish was taken as the basis. The method provides a stable quality of the finished product while minimizing the cost of supplied energy. The expected energy saving is about 8%, water - about 10%.

References
1. Pat. 2308836 Rossijskaja Federacija, MPK A 23 V 4/044. Sposob upravlenija processom gorjachego kopchenija ryby/A. N. Ostrikov, A. A. Shevcov, N. Ju. Chernousova; zajavitel' i patentoobladatel' Voronezh. Gos. Tehnol. Akad. - ¹ 2006112070/13. Zajavleno 11.04.2006; opubl. 27.10.2007. Bjul. ¹ 30
2. Pat. 2183066 Rossijskaja Federacija, MPK A 23 V 4/044 Sposob avtomaticheskogo upravlenija processom holodnogo kopchenija ryby/A. N. Ostrikov, A. A. Shevcov, Ju. A. Dmitriev; zajavitel' i patentoobladatel' Voronezh. Gos. Tehnol. Akad. - ¹ 2000127208/13. Zajavleno 30.10.2000 opubl. 10.06.2002. Bjul. ¹ 16
3. Vul'man, F. A. Matematicheskoe modelirovanie teplovyh shem paroturbinnyh ustanovok na JeVM/F. A. Vul'man, A. V. Korjagin, M. Z. Krivoshej - M.: Mashinostroenie, 1985. - 111 c.
4. Aitov, V. G. Razrabotka universal'nogo programmno-apparatnogo kompleksa avtomatizacii tehnologicheskih i obespechivajushhih processov v sostave integrirovannoj informacionnoj sistemy upravlenija predprijatiem pishhevoj promyshlennosti/V. G. Aitov. [i dr.] // Pishhevaja promyshlennost'. - 2018. - ¹ 6. - S. 74-77.
Authors
Blagoveshchenskaya Margarita Mikhailovna, Doctor of Technical Sciences, Professor,
Aitov Vasily Grigorievich,
Krasinsky Alexander Yakovlevich, Doctor of Physics and Mathematics, Professor,
Chenik Ivan Ivanovich,
Shipareva Maria Gerasimovna, Candidate of Technical Sciences,
Krylova Larisa Aleksandrovna
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. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Chernykh V.Ya., Evtushenko A.M., Krasheninnikova I.G., Martirosyan V.V., Godunov O.A.Determination of the physical-chemical characteristics of plant powders

P. 51-55 Key words
Vegetable powders; average equivalent diameter; granulometric composition; bulk density; pressing; rheological characteristics; instruments: GIU-1; Structurometer ST-2; PT-SV100; mathematical processing; empirical constants

Abstract
For the purposeful use of this type of raw materials, a comprehensive assessment of the physical-chemical characteristics of the powders has been developed, including a fundamental index of their technological properties-the average equivalent diameter of particles measured with the device "Granulometer GIU-1" and rheological characteristics obtained on the basis of mathematical analysis of pressing diagrams of samples of powders controlled with the device "Structurometer ST-2", when using a cylindrical indenter and volume meter Scott "PT-SV100" cuvette, after the preliminary determination with the use of the analyzed bulk density of powders. On the basis of the conducted researches it was established that carrot and apple powders are predisposed to the formation of granules and conglomerates in contrast to table beet and pumpkin powders, while the average equivalent particle size is in the range from 90 to 140 ?m, which is very important in the production of flour mixes based on vegetable powders, since the critical point of dispersity of baking flour (dEq, ?m) is in the range of 100-110 ?m - this will contribute to the stability of the manufactured mixtures to the delamination during transport and dozing. Based on the texture characteristics of the powders, their rheological behavior is estimated from the angle of the slope of the cone, obtained when poured or by the powder compression parameters. In this work, we used the powder pressing parameters, which was in a cuvette from the PT-SV100. Such a methodical approach made it possible to establish the initial density of the powder and its change in the process of bulk pressing when certain loading regimes were realized, and also to establish stress relaxation and relative deformation. It should be noted that the process of compression of powders has a complex form, however, the first 2 to 10 seconds the change in the shear stress from the deformation time, for all the powders studied, is linear in nature, which rapidly transforms into exponential dependence. Comparison of the constants of the established dependence shows that the compressive stress of powders of carrots, beets, and pumpkins in the later stages, goes with a greater speed than that of the apple powder. Thus, empirical constants, characterizing the change in the structure of plant powders during compression, were established.

References
1. Ur'ev, N. B. Fiziko-himicheskie osnovy tehnologii dispersnyh sistem i materialov/Ur'ev N. B. // - M.: Himija, 1988. - 256 s.
2. Zimon, A. D. Adgezija pishhevyh mass/Zimon A. D., Evtushenko A. M. // - M.: DeLi print, 2008. - 398 s.
3. Batuner, L. M. Matematicheskie metody v himicheskoj tehnike/Batuner L. M., Pozin M. E. // Izd. 4 e. - L.: GHI, 1963. - 638 s.
4. Inozemcev, A. A. Soprotivlenie uprugo-vjazkih materialov/Inozemcev A. A. // - Leningrad: Strojizdat, 1966. - 168 s.
5. Ronal'd, U. Larsen Inzhenernye raschety v Excel/Ronal'd U. Larsen: Per. s angl. - M.: Vil'jams, 2004 - 544 s.
Authors
Chernykh Valeriy Yakovlevich, Doctor of Technical Sciences, Professor
Evtushenko Anatoly Mikhailovich, Doctor of Chemical Sciences
Krasheninnikova Irina G., Doctor of Technical Sciences
Martirosyan Vladimir Viktorovich, Doctor of Technical Sciences
Research Baking Industry,
26 A, B. Cherkizovskaya Street, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Godunov Oleg Aleksandrovich, Graduate Student
NPO AgroPromResurs LLC;
15, Building 2, Sedov Street, Moscow, 129323, This email address is being protected from spambots. You need JavaScript enabled to view it.



Balykhin M.G., Blagoveshchenskaya M.M., Blagoveshchenskii I.G., Nazojjkin E.A., Naumov R.R.Analysis of the functioning of the processes of production of jelly sweets by means of simulation

P. 56-59 Key words
analysis; automation; functioning; method of simulation; processes of production of jelly candies

Abstract
The use of automation means entails the development of mathematical models aimed at the study of production cycles in order to effectively use raw materials in the enterprise. For a more detailed analysis of the production process, you can build models based on the simulation method. This method allows you to create dynamic models, while giving the opportunity to reflect in a graphical way in real time the studied processes as they occur in reality. To build such models, it is necessary to know the basic parameters that affect the efficiency of the technological processes of production of the target products. In this work the simulation model created on the basis of the automated process of production of jelly candies is realized. The construction of the model was carried out through the use of simulation software - AnyLogic. The article presents a simulation model of the production process of jelly sweets. For the analysis of the received model, visualization of process of production of jelly candies in the format of three-dimensional graphics, with a possibility of tracking of statistical data was realized. Visualization of the studied processes in three-dimensional graphics is shown. Presents statistics of the implemented simulation reflects the status of the process of production of jelly sweets. To control the term of production of the final product, it is necessary to track the time indicators of the main stages of production of the raw materials used. To achieve this goal, a Control graph was implemented, which displays the time spent on the production of jelly mass (orange) and the time spent on molding candy (red). The use of statistical data of the dynamic process, allows on their basis, to adjust the time parameters that carry out the correct flow of the model, in order to reduce the occurrence of possible delays. The model presented in this paper allows us to reproduce the process of production of jelly sweets, for conducting research aimed at a detailed analysis of the main stages of production, and the evaluation of the functioning of the automated system implemented in the food industry.

References
1. Blagoveshhenskaja, M. M. Avtomatizacija tehnologicheskogo processa prigotovlenija marmeladnoj massy. Sbornik nauchnyh dokladov II Mezhdunarodnoj nauchno-prakticheskoj konferencii "Avtomatizacija i upravlenie tehnologicheskimi i biznes-processami v pishhevoj promyshlennosti"/M. M. Blagoveshhenskaja, R. R. Naumov. - M.: Izdatel'skij kompleks, 2016. - 62 s.
2. Savostin, S. D. Avtomatizacija kontrolja pokazatelej kachestva muki v processe razmola s ispol'zovaniem intellektual'nyh tehnologij/S. D. Savostin, M. M. Blagove-shhenskaja, I. G. Blagoveshhenskij // Monografija. - M.: Frantera. - 2016. - 146 s.
3. Blagoveshhenskaja, M. M. Informacionnye tehnologii sistem upravlenija tehnologicheskimi processami/M. M. Blagoveshhenskaja, L. A. Zlobin. - M.: Vyssh. shk., 2005. - 768 s.
4. Blagoveshhenskaja, M. M. Osnovy stabilizacii processa prigotovlenija mnogokomponentnyh mass: Monografija/M. M. Blagoveshhenskaja. - M.: Frantera, 2009. - 281 s.
5. Balyhin, M. G. Metodologicheskie osnovy sozdanija jekspertnyh sistem kontrolja i prognozirovanija kachestva pishhevoj produkcii s ispol'zovaniem intellektual'nyh tehnologij/M. G. Balyhin, A. B. Borzov, I. G. Blagoveshhenskij. - M.: Frantera, 2017. - 395 s.
6. Blagoveshhenskaja, M. M. Metodika avtomaticheskoj ocenki kachestva pishhevyh izdelij na osnove teorii iskusstvennyh nejronnyh setej/M. M. Blagoveshhenskaja, I. G. Blagoveshhenskij, E. A. Nazojkin // Pishhevaja promyshlennost'. - 2015. - ¹ 2. - S. 42-45.
7. Blagoveshhenskij, I. G. Ispol'zovanie nejronnyh setej kak faktora povyshenija kachestva i bezopasnosti proizvodstva produktov pri reshenii zadach avtomatizacii/I. G. Blagoveshhenskij // Avtomatizacija Tehnologicheskih i Biznes-processov. 2015. - ¹ 1.
8. Balyhin, M. G. Arhitektura i osnovnaja koncepcija sozdanija intellektual'noj jekspertnoj sistemy kontrolja kachestva pishhevoj produkcii/M. G. Balyhin, A. B. Borzov, I. G. Blagoveshhenskij // Pishhevaja promyshlennost'. - 2017. - ¹ 11. - S. 60-63.
9. Blagoveshhenskij, I. G. Avtomatizirovannaja jekspertnaja sistema kontrolja v potoke pokazatelej kachestva pomadnyh konfet s ispol'zovaniem nejrosetevyh tehnologij i sistem komp'juternogo zrenija/I. G. Blagoveshhenskij. - M.: Frantera, 2017. - 183 s.
10. Blagoveshhenskij, I. G. Strukturno-parametricheskoe modelirovanie i identifikacija modeli tehnologicheskogo processa formovanija pomadnyh mass kak ob#ekta upravlenija/Blagoveshhenskij I. G. [i dr.] // Hranenie i pererabotka sel'hozsyr'ja. - 2015. - ¹ 4. - S. 45-50.
Authors
Balykhin Mikhail Grigorievich, Doctor of Economics,
Blagoveshchenskaya Margarita Mikhailovna, Doctor of Technical Sciences,
Blagoveshchenskii Ivan Germanovich, Candidate of Technical Sciences,
Nazojjkin Evgeny Anatolyevich, Candidate of Technical Sciences,
Naumov Ruslan Romanovich
Moscow State University of Food Production,
11, Volokolamskoe headway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ermolaeva E.O., Kostin A.N., Surkov I.V., Poznyakovskij V.M.Research and systematization of technological risks of production of enriched probiotic sweets

P. 60-65 Key words
system of management, risks, process, production, degree of satisfaction

Abstract
The technological risks of production, negatively influencing the quality of products - candy of enriched probiotic and, as a consequence, the degree of satisfaction of consumers, are determined. New terms are formulated: "technological risk of production of specialized food products", "technological risk of safety of specialized food products" and "technological risk of the appearance of a defect in specialized food products". The analysis of consumer claims was carried out, the database of violations or non-observance of conditions, regimes, rules, requirements, dosage of substances was compiled, which made it possible to classify the technological risks of producing sweets in accordance with the causes of their occurrence, as well as technological risks of harming the health of the consumer (security risks) and technological risks of defects. The procedures for identification, assessment, analysis and ranking of technological risks, conceptual support for the methodology for their identification, a register of potential inconsistencies in quality parameters, criteria for assessing the likelihood of the occurrence of risks and the consequences of the outcome of these events are reviewed. The most applicable and effective measures have been identified which should be included in the comprehensive procedure for performing identification, assessment, analysis and ranking of technological risks of the technological process under consideration: identification of technological risks of the process of production of candies enriched with probiotic products with the application of the provisions of the international standard ISO 22000: 2005; analysis of risks for their reference to critical control points; classification of risks and establishment of types of managing events. The risks identified are managed through the HACCP plans. One of the most common and effective methods of risk analysis is applied - analysis of the Fault Tree Analysis (FTA). To determine the most important risks and the allocation of priority management zones, the "decision tree" algorithm is used in the form of a ranking matrix. The technological risks of production negatively influencing the quality of confectionery products - candies of probiotic purpose and, as a result, the degree of satisfaction of consumers, are determined. It is shown that effective prevention of occurrence of technological risks in the production of the products under consideration is possible in the context of the introduction of a security management system.

References
1. Mayurnikova, L. A. EHkspertiza specializirovannyh pishchevyh produktov. Kachestvo i bezopasnost': Uchebnoe posobie/L. A. Mayurnikova [i dr.]; pod obshch. red. V. M. Poznyakovskogo. - SPb.: GIORD, 2012. - 424 s.
2. Surkov, I. V. Upravlenie kachestvom na predpriyatiyah pishchevoj, pererabatyvayushchej promyshlennosti, torgovli i obshchestvennogo pitaniya: Uchebnik/I. V. Surkov [i dr.]. -M.: INFRA-M, 2014. - 336 s.
3. Gerasimenko, N. F. Zdorovoe pitanie i ego rol' v obespechenii kachestva zhizni/N. F. Gerasimenko, V. M. Poznyakovskij, N. G. CHelnakova // Tekhnologii pishchevoj i pererabatyvayushchej promyshlennosti APK - produkty zdorovogo pitaniya. - 2016. - ¹ 4 (12). - S. 52-57.
4. Ermolaeva, E. O. Sistemy menedzhmenta bezopasnosti produktov funkcional'nogo naznacheniya: monografiya/E. O. Ermolaeva, V. M. Poznyakovskij // KemTIPP. Saarbuchen: LAP LAMBERT Academic Publishing GmbH&Co/KG, 2014. - 332 s.
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6. Surkov, I. V. Sistemy menedzhmenta v obespechenii kachestva i bezopasnosti pishchevoj produkcii: Monografiya/I. V. Surkov, V. M. Poznyakovskij. - Kemerovskij tekhnologicheskij institut pishchevoj promyshlennosti (Universitet). - Kemerovo, 2015. - 133 s.
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Authors
Ermolaeva Evgenià Olegovna, Doctor of Technocal Sciences, Professor,
Kostin Aleksandr Nikolaevich, Candidate of Technical Sciences,
Surkov Igor Vladimirovich, Candidate of Technical Sciences
Kemerovo State University,
6, Krasnaya str., Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.
Poznyakovskij Valerij Mihajlovich, Doctor of Technical Sciences, Professor
Kemerovo State Agricultural Institute,
5, Markovceva str., Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



Rozhdestvenskaya L.N., Bychkova E.S., Danilenko O.S., Lomovskij O.I.Systematization of methods of obtaining animal proteins based on the peculiarities of used technological solutions and the traditionality of sources. Part 2. Prospects for the production of animal proteins, taking into account the traditionalism of sources and technologies

P. 66-72 Key words
animal protein; meat; hunting resources; fishing industry; traditionalism

Abstract
Mankind is preoccupied with the search for new sources and technologies for the production of animal protein since a simple increase in the amount of food protein due to the use of livestock breeding resources is economically inexpedient. Most of the technologies are aimed at solving the problem of increasing the efficiency of transforming plant proteins into proteins of highly productive animals and birds and are associated with the intensification of producing plants with high protein content, improving the quality of cereal grain protein, and replacing native proteins with synthetic nitrogen-containing substances. In the long term, these solutions will experience significant limitations in resources - water and soil. Thus, it is urgently required to search for non-traditional ways of obtaining protein and energy resources. The search for technologies of producing animal proteins from non-traditional and alternative sources is of a great interest. In the article, based on known examples of approbation, the prevalence and effectiveness of the technology of production of animal protein from alternative and non-traditional sources (bacteria, waste processing industry, insects, cultured meat, etc.) are analyzed. The nutritional value and digestibility of the protein obtained from alternative and non-traditional sources was estimated. Based on the analysis of perspective sources of animal protein, 5 groups of animal protein sources were identified, indicating the initial and final products. This classification was carried out according to the criteria of traditionalism of sources and production technology, taking into account food restrictions, aversions and prohibitions typical for Russia. At the same time, when solving the problem of world hunger, it should be noted that the diffusion of individual practices of unconventional sources of animal protein that have proved their success in domestic livestock breeding into human nutrition, is promising.

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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,
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.



Pozhidaeva E.A., Popov E.S., Ilyushina A.V., Bolotova N.V., Ivanova E.V.Study of the forms of moisture binding in curd products by differential scanning calorimetry and thermogravimetry

P. 73-77 Key words
biologically active additives; curd systems; differential-scanning calorimetry; non-isothermal kinetics; thermogravimetry

Abstract
The actual direction of perfection of technologies of functional food stuffs is application of natural biologically active substances in engineering technologies of food production that will allow to provide positive correction of the food status of wide layers of the Russian population, including socially unprotected. As objects of research, curd systems with the introduction of a composition of products of processing of vegetable raw materials, formed during the production of oils by the method of cold pressing - flour from oil cakes of pumpkin seeds, sesame and walnut are considered. Control samples served cottage cheese with a mass fraction of fat 5%. In the developed products, the state of moisture was studied by differential thermal analysis using a synchronous thermal analysis instrument, using differential scanning calorimetry and nonisothermal kinetics. The process of dehydration in control samples of cottage cheese occurs in a less wide temperature range compared to samples of curd systems, which indicates an increase in the content of bound moisture in the systems. A quantitative assessment of the ratio of moisture fractions with different bonds was carried out using experimental curves obtained by thermogravimetry. The ranges of endothermic effects indicating the stepwise moisture removal are determined in accordance with the forms and energy of its connection with the biopolymers of the experimental samples. An increase in the proportion of chemically bound moisture in samples of curd systems as compared to control samples was established, including after the storage process, which indicates the presence of bound forms of moisture with biopolymers of plant raw materials. The obtained data allow to predict the increase in the shelf life of curd products, the improvement of their consumer properties and the safety of the biopotential of all prescription components. The developed food products can be recommended as natural biocorrectors intended for preventive nutrition of organized collectives and alimentary correction of the nutritional status of various population groups.

References
1. Popov, E. S. Ocenka perspektiv proizvodstva sbalansirovannyh po polinenasyshhennym zhirnym kislotam produktov iz otechestvennogo rastitel'nogo syr'ja/E. S. Popov [i dr.] // Gigiena i sanitarija. - 2016. - ¹ 1. - S. 79-84.
2. Mel'nikova, E. I. Funkcional'no-tehnologicheskie svojstva nizkokalorijnogo plodovo-jagodnogo morozhenogo/E. I. Mel'nikova [i dr.] // Hranenie i pererabotka sel'hoz-syr'ja. - 2012. - ¹ 8. - S. 33-35.
3. Izuchenie vlijanija uslovij zamorazhivanija na mikrostrukturu tvorozhnyh polufabrikatov/L. V. Golubeva [i dr.]. - Javlenija perenosa v processah i apparatah himicheskih i pishhevyh proizvodstv. Sbornik trudov. - Voronezh: VGUIT, 2016. - 207-210 s.
4. Pozhidaeva, E. A. Razrabotka tehnologii zamorozhennogo tvorozhnogo polufabrikata/E. A. Pozhidaeva, A. V. Iljushina, N. V. Bolotova // Jekonomika. Innovacii. Upravlenie kachestvom. - 2016. - ¹ 3 (16). - S. 32-33.
5. Magomedov, G. O. Issledovanie form svjazi vlagi zefira razlichnogo sostava metodom termicheskogo analiza/G. O. Magomedov [i dr.] // Vestnik VGUIT. - 2017. - T. 79. - ¹ 3. - S. 42-50.
6. Korotkov, E. G. Issledovanie form svjazi vlagi v tvoroge s mikropartikuljatom syvorotochnyh belkov/E. G. Korotkov, A. N. Ponomarev, E. I. Mel'nikova // Molochnaja promyshlennost'. - 2016. - ¹ 8. - S. 31-32.
Authors
Pozhidaeva Ekaterina Anatolievna, Candidate of Technical Sciences,
Popov Evgeny Sergeevich, Doctor of Technical Sciences, Professor,
Ilyushina Alina Vadimovna,
Bolotova Natalia Vladimirovna
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. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.
Ivanova Elena Vyacheslavovna, Candidate of Technical Sciences
Smolensk State Agricultural Academy,
10/2, Bolshaya Sovetskaya str., Smolensk, 214000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bessarab O.V., Platonova T.F., Protunkevich I.V.Investigation of corrosion kinetics of electrolitic tinplate in aqueous solutions of oxalic acid

P. 78-81 Key words
corrosion-meter "Expert-004"; corrosion rate; electrolitic tinplate; model medium; oxalic acid; polarization resistance method; zero-resistance amperometry

Abstract
Corrosion of the internal surface of metal packaging is one of the factors limiting the shelf life of canned foods. The basic corrosive agents of fruit and vegetable canned food are acids and their salts. Choosing a metal package, it is necessary to take into account its corrosion resistance. To simplify the corrosion tests, it is advisable to replace food products with model media - solutions of organic acids. The purpose of this work was to study the kinetics of corrosion of electrolytic tinplate in model media - aqueous solutions of oxalic acid with a concentration of 0.25-1.00%. The rate of uniform corrosion was measured by the method of linear polarization resistance, pitting corrosion - by zero-resistance amperometry method. The experiments were carried out using a universal automatic corrosion meter "Expert-004", according to a two-electrode scheme. For oxalic acid solutions with a concentration of 0.25 and 0.50%, the process has the following character: at the beginning of the experiment, the maximum values of the rates of uniform corrosion and pitting are observed, which decrease within 4-16 hours to a stationary value. In this case, the stationary pitting speed is 7 to 7.5 times less than the uniform corrosion rate (2.62-3.35 and 19.87-23.83 ?m/year, respectively), that is the process is characterized as uniform corrosion. For solutions with a concentration of 0.75 and 1.00% for 4-12 hours from the starting of the experiment, the values of the rates of uniform corrosion and pitting are set at 48-51 and 11-12 ?m/year, respectively. Then, after 48-72 hours, the uniform corrosion rate reaches a minimum value of 1.04-2.95 ?m/year, and then increases to a steady-state value (10.71-12.56 ?m/year). The pitting speed after 96-104 hours increases to a stationary value (21.46-32.76 ?m/year). According to the results of the research it was found that solutions of oxalic acid with a concentration of 0.25 and 0.50% are expediently used as components of model media, they are the most corrosive in relation to electrolytic tinplate.

References
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Authors
Bessarab Olga Vladimirovna,
Platonova Tatyana Fedorovna, Candidate of Technical Sciences,
Protunkevich Irina Viktorovna
All-Russian Scientific Research Institute of Canned Food Technology - a branch of the Federal Scientific Center for Food Systems named after V. M. Gorbatov of the RAS,
78, Shkolnaya str., Vidnoe, Moscow region, 142703, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kraschenko V.V., Karpenko Ju.V., Gorjacheva E.D.Effect of chitosan solution in the binary structurant on the active acidity of food protein gels

P. 82-85 Key words
active acidity; binary structure-forming agent; ñhitosan; food protein system; gelatin; giant grenadier; isoelectric point

Abstract
The predominant protein content of food systems from aquatic biological resources determines the nature of the product changes during its processing and is associated with denaturation and hydration changes in the protein. An important indicator, characterized the state of protein in the food polydisperse system, is the isoelectric point (IET), which determines such physicochemical, technological and organoleptic properties as protein coagulation and hydration, the amount of unbound broth or meat juice, a hard or loose consistency of the product. Thus, the determination of the IET of the protein constituents of a polydisperse food system, as well as the investigation of the effect of constituents on the active ingredient, is an urgent task. The IET of muscle tissue of the giant grenadier, which was used as the main raw material in the production of culinary products, the gelatin protein used in the binary structure-forming agent together with chitosan, as well as the IET of protein concentrators, the species composition and the ratio of the giant grenadier picked: pink salmon, pollock, cod and squid was investigated. The results of measuring the active acidity (pH) of aqueous solutions of the binary structure-forming agent gelatin-chitosan are shown. The influence of the concentration of a solution of chitosan in the composition of a binary structure-forming agent on the pH of samples with a muscular tissue of a giant grenadier was studied, as well as in samples containing one of the protein enricher. It was found that the acetic acid solution of chitosan in the range from 0.5 to 2.0% changed the pH of the samples to the acid side, but did not bring this value closer to the field of IET proteins, therefore, did not adversely affect their hydrophilic properties.

References
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8. Drozdova, L. I. Biohimicheskaja harakteristika myshechnoj tkani glubokovodnyh ryb kak istochnika svobodnyh aminokislot i biogennyh peptidov/L. I. Drozdova [i dr.] // Izvestija TINRO. - 2007. - T. 150. - S. 383-390.
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Authors
Kraschenko Viktorija Vladimirovna, Candidate of Technical Sciences
Karpenko Julia Valerievna, graduate student
Far Eastern Technical Fisheries University,
Vladivostok, 690091, Vladivostok, Svetlanskaya str., 25
Gorjacheva Elena Davidovna, Candidate 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.



RAW MATERIALS AND ADDITIVES

Abramova I.M., Morozova S.S., Golovacheva N.E., Gallyamova L.P., Shubina N.A.The effectiveness of enzyme preparations for the processing of fruit and berry raw materials in the preparation of semi-finished products for alcoholic beverages

P. 86-90 Key words
alcoholic beverages, enzyme preparations, fermentalizates, pectinase, hemicellulase, optical density, turbidity, color intensity, general phenolic substances, colorants

Abstract
For the preparation of alcoholic beverages, natural fruit and berry juices and fruit drinks are widely used. Traditional technologies used in the alcoholic beverage industry for the production of alcoholic beverages and fruit drinks, are long and energy-intensive. Recently, the widespread use of enzyme preparations in the processing of fruits and berries. As a result of enzymatic hydrolysis of pectin substances and cell walls of fruits and berries released phenolic substances, dyes, organic acids, and as a consequence, an increase in the content of extractives. The purpose of the work is to select compositions of enzyme preparations (FP) for effective processing of the pulp of cranberries and cowberries. In result of the conducted researches it is established that processing the pulp of cranberry with the preparation of pectolitic action Fraction Ï6Ë and hemicellulase Brusin BGX contributed to the increase in juice yield-drift, the total juice yield, lower dynamic viscosity and increase in the content of extractive substances, total phenolic compounds and color intensity of juice compared to control. An increase in the soluble content by 10.0-12.0% was noted in the experimental variants of cranberry hydrolysates, where the maximum dose of PT of the pectolytic action of Fructocyme P6L and hemicellulases Bruzheim BGX was applied. Quick-frozen cowberry for the use of FP Brusin BGX was less effective. Enzymatic hydrolysis of fresh berries of cranberries and quick-frozen cowberry allows to improve the drainage properties of the pulp, to increase the yield of the juice and the overall yield of juice with a higher content of extractives. Based on the studies, the most effective compositions and doses of FP were selected for the processing of fresh berries of cranberries and quick-frozen cowberries in order to obtain alcoholized juices and fruit drinks with higher physico-chemical and organoleptic parameters.

References
1. Burachevskij, I. I. Tehnologija likerovodochnogo proizvodstva/I. I. Burachevskij [i dr.]. - M.: Pishhepromizdat, 2011. - 192-194 c.
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3. Ivanova, L. A. Pishhevaja biotehnologija/L. A. Ivanova, L. I. Vojno, I. S. Ivanova. - Pererabotka rastitel'nogo syr'ja. - M.: Kolos, 2008. -472 c.
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Authors
Abramova Irina Mihajlovna, Doctor of Technical Sciences,
Morozova Svetlana Semenovna, Candidate of Chemical Sciences,
Golovacheva Natal'ya Evgen'evna, Candidate of technical Sciences,
Gallyamova Lubov Pavlovna
Shubina Natalia Aleksandrovna,
Russian Research Institute of Food Biotechnology is a Branch of the Federal Research Center of Food, 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.



Solomin D.A., Solomina L.S.Researches in the field of receiving of triticale starch ethers

P. 91-95 Key words
etherification; physical and chemical properties; starchphosphate of cold swelling; technological parameters; triticale starch

Abstract
The starch syrup branch provides demand of the domestic market for modified starch less than for 20%. Increase in the production of modified starches at the enterprises of the branch, widening their range and increase in import substitution are pressing tasks for the starch syrup branch. It is shown the possible receiving of phosphate ethers of cold swelling starch by a moisture thermochemical method based on triticale starch. Sodium hexametaphosphate was used as an ether-forming reagent. Starch suspension with reagents was dried on a roller drier. It was investigated influence of the main technology factors, such as a consumption of a reagent, drying temperature of starch suspension and ðÍ of suspensions on physical and chemical properties of starchphosphate of cold swelling. The technological mode of obtaining the starchphosphate of white color, without after-smell, with the increased water-retaining power, swelling capacity and dynamic viscosity was developed: at the same time, the consumption of sodium hexametaphosphate makes 1,0% to starch DS, ðÍ of starch suspension is 9,5, processing duration of starch suspension with reagents at 50 °C is 1 hour, drying temperature of suspension with reagents on a roller drier is 150…160 °C. Dependences of quality indexes of starchphosphate on technological parameters is defined. Results of researches demonstrate a simultaneous course of two reactions in the technological process: reactions of etherification and splitting of polysaccharide molecules of starch. It is established that mass density of the end stock determined at atmospheric pressure varies within 530-565 kg/m3 depending on its crushing extent. Triticale grain used as the cheaper nonconventional raw material for production of starch and starch products, will allow to expanding not only a range of raw materials, but also the range of native, modified starches and sugary products in starch syrup branch.

References
1. Grabovec, A. I. Znachenie tritikale kak kul'tury na sovremennom jetape // Sbornik. Dostizhenija, napravlenija razvitija sel'skohozjajstvennoj nauki Rossii. - Rostov-na-Donu, 2005. - S. 65-68.
2. Bespalova, L. A. Sorta pshenicy i tritikale KNIISH/L. A. Bespalova [i dr.] - Krasnodar: KNIISH, 2009. - 92 s.
3. Andreev, N. R. Novye istochniki syr'ja dlja proizvodstva krahmala/N. R. Andreev, A. I. Grabovec, D. A. Solomin // Jeko-nomika, trud i upravlenie v sel'skom hozjajstve. - 2013. - ¹ 1. - S. 73-76.
4. Solomina, L. S. Rasshirenie syr'evoj bazy dlja proizvodstva modificirovannyh krahmalov/L. S. Solomina, D. A. Solomin // Hranenie i pererabotka sel'hoz-syr'ja. - 2015. - ¹ 6. - S. 36-40.
5. Solomin, D. A. Faktory, vlijajushhie na process okislenija tritikalevogo krahmala/D. A. Solomin, L. S. Solomina // Hranenie i pererabotka sel'hozsyr'ja. - 2017. - ¹ 5. - S. 18-22.
6. Sharma, R. Genetic variation for "waxy" proteins and starch characteristics of triticale/Sharma R., Cooper K. V., Jenner C. F. // Proseedings of the 5 th International triticale symposium. - Poland. Radzikow. - 2002. - V 1. - P. 245-253.
7. Solomina, L. S. Rasshirenie assortimenta jefirov krahmala holodnogo nabuhanija/L. S. Solomina, D. A. Solomin, P. Ju. Varicev // Hranenie i pererabotka sel'hozsyr'ja. - 2016. - ¹ 8. - S. 20-23.
Authors
Solomin Dmitry Anatolievich,
Solomina Lidiya Stepanovna, Candidate of Technical Science
All-Russian Research Institute for Starch Products - a branch of the Federal Scientific Center for Food Systems named after V. M. Gorbatova,
11, Nekrasova str., Kraskovo, Luberetskiy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Schebelev V.I ., Sidorenko Yu.I. Study of mutual synergism of sweet, bitter, salty and sour tastes for the design of a given taste profile

P. 96-100 Key words
bitter taste; expert; mathematical experiment planning; organoleptic analysis; salty taste; sour taste; sweet taste; synergism

Abstract
An experiment was conducted to study the mutual synergetic effect of various substances that form sweet, salty, sour and bitter taste stimuli. To study the synergistic effect, four substances were investigated: sucrose, common salt, citric acid, caffeine. The method of mathematical experiment planning was applied.(method by M. Protodyakonov). This method consists in constructing a multilevel multifactorial matrix of the experiment. Each level of each factor occurs only once. This mathematical method is suitable for revealing dependencies in multifactor experiments. The main purpose of the experiment was to establish the presence of a synergistic effect between these substances, that is, the combined effect of two or more factors, the effect of which is stronger than the sum of the actions of these factors in their separate use. This effect has the potential to form a given taste profile of food products and can increase their competitiveness. Experts were selected and tested for taste blindness and a minimum threshold of sensitivity. A limited number of experiments were carried out, allowing to obtain with high reliability the dependence of the effect of each of the active substances on the degree of intensity of different flavors. Graphic and analytical dependences of the effect of the concentration of substances on the intensity of sweet, salty, sour and bitter flavors of their mixture were obtained. The study found that different concentrations of substances can have a diametrically opposite effect on the synergistic effect in the mixture. Taking into account the mechanism of taste formation, it can be assumed that the formation of the taste stimulus can be influenced not only by sensory (with their individual influence) substances, but also by sensory ballast substances. This issue requires more in-depth study, since it has a great potential both in increasing the range of tastes of products and in reducing their production costs, which is of great importance in today's market.

References
1. Sidorenko, M. Ju. Personificirovannoe pitanie. - M.: DeLi pljus, 2016. - 192 s.
2. Matison, V. A. Organolepticheskij analiz produktov pitanija: uchebnik/V. A. Matison, D. A. Edelev, V. M. Kantere. - M.: Izdatel'stvoRGAU - MSHA im. K. A. Timirjazeva, 2010. - 294 s.
3. Protod'jakonov, M. M. Metodika racional'nogo planirovanija jeksperimenta/M. M. Protod'jakonov, R. I. Teder. - M.: Nauka, 1970. - 76 s.
4. Burova, T. E. Ocenka sensornoj chuvstvitel'nosti degustatorov: Ucheb. metod. posobie/Pod red. A. L. Ishevskogo. - SPb.: NIU ITMO; IHiBT, 2014. - 42 s.
Authors
Vasily Shchebelev,
Jury Sidorenko, Doctor of Technical Sciences, Professor
Moscow State University of Food Production,
11, Volokolamskoe headway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Romanova H.S., Simakova I. V., Maradudin M.S., Shevchenko P.M.Gingerbread products with addition of the protein-carbohydrate complex from haricot

P. 101-105 Key words
haricot; nutrition value; protein-carbohydrate compleõ; quality factor

Abstract
The objects of the research products: control sample - gingerbread honey produced according to GOST 15810-2014 Standard, the experimental sample No. 1 - gingerbread honey of high nutritional value different from the control sample by replacing sunflower oil with safflower oil, as well as the addition of protein-carbohydrate complex of elite selection haricot "Omichka" with the water duty 1:3 instead of wheat flour (30 %), the remainder according to the formula 70 % wheat flour was replaced by medium rye flour; experimental sample ¹ 2-honey gingerbread of increased nutritional value, different from the control sample by replacing sunflower oil with safflower oil, as well as by making a protein-carbohydrate complex of commercial red kidney beans with a water duty 1: 3 instead of wheat flour (30 %), the remaining 70 % of wheat flour according to the recipe is completely replaced with medium rye flour; the experimental sample No. 3 - gingerbread honey of high nutritional value, different from the control sample by replacing sunflower oil with safflower oil, as well as the addition of protein-carbohydrate complex from a commercial white bean with the water duty 1:3 instead of wheat flour (30 %), the remaining 70 % of the wheat flour formulation is completely replaced by medium rye flour. It is established that 100 g of the enriched gingerbread products consumption will provide satisfaction of daily protein requirements of 12-13 %, fat - for 10-13 %, characterized by the increased content of essential polyunsaturated fatty acids with a predominance of linoleic acid, carbohydrates - 16-17 %, dietary fiber - 27 %, minerals 1,0 - 26 %, B vitamins 2-36 %, essential amino acids - 10 - 29 %. During the research it is shown that the use of safflower oil in the formulation of gingerbread products contributes to their nutritional value by introducing essential polyunsaturated fatty acids omega-3 (1%), omega-6 (25%), omega-9 (3.6%). The energy value of the finished product is 348.6-356.5 kcal (1464-1497 kJ).

References
1. Romanova, H. S. Issledovanie novogo sorta fasoli kak belkovogo obogatitelja v funkcional'nom pitanii/H. S. Romanova, I. V. Simakova, N. G. Kazydub // Problemy jekonomiki i upravlenija v torgovle i promyshlennosti. -2016. - ¹ 1 (13). - S. 66-69.
2. Kuznecova L. S. Tehnologija prigotovlenija muchnyh konditerskih izdelij/L. S. Kuznecova, M. Ju. Sidanova. - M.: Masterstvo, 2002. - 320 s.
3. Ponomareva, E. I. Netradicionnoe syr'e dlja funkcional'nyh vidov hleba i prjanikov/E. I. Ponomareva [i dr.]. - Cbornik nauchnyh trudov Vserossijskoj nauchno-prakticheskoj konferencii "Sovremennoe hlebopekarnoe proizvodstvo: perspektivy razvitija". - Ekaterinburg, 2015. - 64-67 s.
4. Dragomireckij, Ju. A. Celebnye svojstva zhirov i masel: Uchebnik/Ju. A. Dragomireckij. - Doneck: Stalker, 1997. - 347 s.
5. Kolmakov, Ju. V. Fasolevyj komponent v hlebobulochnyh i konditerskih izdelijah/Ju. V. Kolmakov [i dr.]. - Omsk: Poligraficheskij centr KAN, 2013. - 50 s.
6. Romanova, H. S. Netradicionnoe primenenie fasoli kak belkovogo obogatitelja/H. S. Romanova, I. V. Simakova // Agropromyshlennye tehnologii Central'noj Rossii. -2017. - ¹ 3 (5). - S. 13-19.
7. Skurihin, I. M. Vse o pishhe s tochki zrenija himika: Spravochnoe izdanie/I. M. Skurihin, A. P. Nechaev A. P. - M.: Vysshaja shkola, 1991. - 288 s.
8. Tutel'jan, V. A. Rol' pishhevyh mikroingredientov v sozdanii sovremennyh produktov pitanija/V. A. Tutel'jan, E. A. Smirnova // Sbornik statej "Pishhevye ingredienty v sozdanii sovremennyh produktov pitanija". - M.: DeLi, 2014. - S. 10-24.
9. Dietologija. 4 e izd./Pod red. A. Ju. Baranovskogo. - SPb.: Piter, 2012. - 1024 s.
10. Savenkova, T. V. Proizvodstvo funkcional'nyh konditerskih izdelij - problemy i puti ih reshenija/T. V. Saven-kova // Konditerskoe i hlebopekarnoe proizvodstvo. - 2012. - ¹ 7. - S. 6-7.
11. Tablicy himicheskogo sostava i kalorijnosti rossijskih produktov pitanija: spravochnik/pod red. I. M. Skurihina, V. A. Tutel'jana. - M.: DeLi print, 2007. - 276 s.
Authors
Romanova Hristina Sergeevna,
Simakova Inna Vladimirovna, Doctor of Technical Sciences,
Maradudin Maksim Serafimovich, Candidate of Technical Sciences,
Shevchenko Petr Mihajlovich, Candidate of Economical 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.



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