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Rambler's Top100

Food processing Industry №1/2019



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

TOPIC OF THE ISSUE: FOOD INDUSTRY EQUIPMENT

Fedorenko B.N., Bykov A.V., Guskova T.V.Stability of functioning of the process stream as factor of quality management of products

P. 14-16 Key words
ðackaging, process stream, stability, functioning, quality management

Abstract
In the conditions of aggravation of the competition in the market the special role is given to quality of goods which consists of quality of a product and quality of packing. Because in modern conditions into the forefront the problem not only improvement of quality of a product moves forward, but also the problem of its sale, a packing role considerably increases as it, first of all, draws attention of the consumer and has an impact on its choice. Main objectives of packaging of a product are: protection of a product against external influences; providing to a product of attractive trade dress; bringing to the buyer of necessary information; branding. However high-quality raw materials and packing materials, the most perfect technologies and the equipment in itself will not ensure effective functioning of the enterprise and stable quality of products if at the enterprise the stable process stream and a control system of quality do not function. The control system of quality on the basis of the principles of HASSP is intended only for the enterprises of the food industry and aimed at ensuring first of all safety of products. Quality management on the basis of the principles of HASSP is directed to identification of critical points in technological process of production, risk analysis of emergence of low-quality products and creation of such conditions at the enterprise in which the release only is guaranteed to safe products for the consumer. However creation and functioning at the enterprise of the quality system automatically does not guarantee a victory in competition for the consumer, it is necessary to provide still and minimum, in comparison with other producers, the price of high-quality products. It is possible only during creation of the stable process stream providing production of the required quality during all duration of its functioning. The quality of functioning of the biotechnological enterprise and, first of all, its process stream as a system includes, first of all, the following concepts: technological efficiency, profitability, controllability, environmental friendliness, stability. Based on provisions of a sistemologiya, it is possible to create steadily functioning process stream of production guaranteeing production of necessary quality.

References
1. Fedorenko, B. N. Pivovarennaja inzhenerija / B. N. Fedorenko - SPb.: Professija, 2009. - 1000 s.
2. GOST R 51705.1-2001 Upravlenie kachestvom pishhevyh produktov na osnove princi-pov HASSP. Obshhie trebovanija.
3. Panfilov, V. A. Teorija tehnologicheskogo potoka - 2 e izd., ispravl. i dop. / V. A. Panfilov - M.: KolosS, 2007. - 319 s.
Authors
Boris N. Fedorenko, Doctor of Technical Sciences, Professor
Bykov Alexander Valerievich
Guskova Taisiya Vladimirovna
Moscow State University of Food Production,
11, Volokolamskoye 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.



Yakushev A.O., Latyshev M.A., Yablokov A.E.New packaging in sausage production

P. 17-19 Key words
sausage production, tauhmass, installation

Abstract
This article presents the work on the analysis and classification of tauchmasses - special wax coatings used for processing sausage loaves to extend the shelf life and improve the external presentation. The usage of tauchmass is not yet very widespread, but it's a very promising agent for meat processing enterprises, and this article reveals the urgency of using tauchmass. With the increase of industrial usage of tauchmass, the problem arises of mechanizing and automating this process with the aim of increasing productivity and reducing manual labor. For these purposes, there are special installations for dipping sausage loaves in tauhmass. This article is devoted to the design of a new installation for dipping sausage loaves, designed at CJSC "Mikoyanovskiy" Meat-Packing Plant, here is given its illustration depicting the main parts and mechanisms, as well as a detailed description of its structure and operating principle. The prototype of this installation was the German installation, but the domestic analog has a number of distinctive features that give it some advantages. In particular, it is: the construction of a chain conveyor that ensures a smooth and continuous movement of sausages inside the body of installation. It increases the productivity of the installation and facilitates the process of loading raw materials for processing and withdrawing of processed loaves. In addition, special bactericidal lamps are installed inside the body of the unit, which suppress the development of pathogenic microflora on the surface of the loaves, which creates additional protection from the development of the fungus and prolongs the shelf life of sausages.

References
1. Ivashov, V. I. Tehnologicheskoe oborudovanie predprijatij mjasnoj promyshlennosti: ucheb. / V. I. Ivashov. - SPb.: GIORD, 2010. - 736 s.
2. Solov'jov, O. V. Mjasopererabatyvajushhee oborudovanie novogo pokolenija. Spravochnik. - M.: DeLi print, 2010. - 470 s.
3. Rogov I. A. Tehnologija mjasa i mjasnyh produktov / I. A. Rogov, A. G. Zabashta, G. P. Kazjulin - M.: KolosS, 2009. - 565 s. 4. Timchenko, L. Ja. Proizvodstvo syrokopchenyh kolbas s pishhevymi dobavkami firmy "Moguncija" / L. Ja. Timchenko // Mjasnoe delo. - 2005. - ¹ 3. - S. 28.
5. Assortimentnyj katalog tauhmassy. ZAO "Shaller". https: //docplayer.ru / 42019060 Assortimentnyy-katalog-tauhmassy. html (data obrashhenija 01.12.2018)
Authors
Yakushev Alexey Olegovich, Candidate of Technical Sciences
Latyshev Mikhail Aleksandrovich, Candidate of Technical Sciences
Yablokov Alexander Evgenevich, Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoye 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.



Bakulin V.A., Zharkova Yu.N., Lukina N.S., Maleeva E.N.The modern technology and the equipment for a germ extraction in corn starch production

P. 20-23 Key words
technology; germ; extraction; crushing; hydrocyclone; top descent; lower descent

Abstract
Article is devoted to the process of a germ extraction in corn starch production. Flow diagrams and the equipment for these purposes are described. The shortcomings revealed when using these technologies are noted. It is described the modern hydrocyclone unit for germ extraction, which provides two-stage germ extraction from the crushing grain mass (squash). At the first stage, the squash is divided after the first crushing, at the second stage it is divided after the second crushing. Each stage of processing is fed with its own pump and includes two steps of hydrocyclones. Hydrocyclones are established so that the lower descent from hydrocyclones of a first stage is an initial product for hydrocyclones of the second one and is fed into it at the expense of the residual pressure of the first stage hydrocyclone. Thus, the described hydrocyclone unit provides quadruple extraction of germ from grain endosperm. The clear germs are moved away with the top descent out of hydrocyclones of the first step of the I stage of extaction and goes to washing. The degerminated squash is removed with the lower descent of hydrocyclones of the second step of the II stage of processing and goes for fine grinding. The hydrocyclone installation developed and made in the All-Russian Research Institute of Starch Products is opened up at the operating enterprise of corn starch production. The distinguishing feature of the installation is a high extent of unification and interchangeability. Each stage of division is equipped with hydrocyclones of an identical design with identical connecting sizes. Stages differ from each other only in quantity of the established hydrocyclones. All hydrocyclones are attached to product pipelines by means of quick-detachable connections.

References
1. Andreev. N. R. Osnovy proizvodstva nativnyh krahmalov / N. R. Andreev. - M.: Pishhepromizdat, 2001. - 240 s.
2. Tregubov, N. N. Tehnologija krahmala i krahmaloproduktov / N. N. Tregubov [i dr.]. - M.: Legkaja i pishhevaja promyshlennost', 1981. - 472 s.
3. Shtyrkova, E. A. Tehnologija i tehnohimicheskij kontrol' krahmalopatochnogo proizvodstva / E. A. Shtyrkova. - M.: Agropromizdat, 1986. - 420 s.
4. Panfilov, V. A. Teoreticheskie osnovy pishhevyh tehnologij / V. A. Panfilov. - M.: Koloss, 2009. - 608 s.
5. Bredihin, S. A. Processy i apparaty pishhevoj tehnologii. Uchebnoe posobie / S. A. Bredihin - SPb: Lan', 2014. - S. 330-347.
6. Oborudovanie dlja proizvodstva krahmala. Inzhenernye reshenija "Alfa Laval" v proizvodstve krahmala. - Broshjura Al'fa Laval', 2005.
7. ANDRITZ Feed Nechnologies in North America. - Broshjura, 2012.
8. Katalog kompanii OOO "Resurs - Plast". Mufty, bystroraz#emnye soedinenija Vitaulic, 2015.
9. Oborudovanie i tehnologii proizvodstva krahmala i krahmaloproduktov. - Kitaj: OOO "KORPORACIJa MYANDE", 2018.
Authors
Bakulin Vasily Alekseyevich, Candidate of Technical Sciences
Zharkova Yulia Nikolaevna,
Lukina Nina Sergeyevna,
Maleeva Elena Nikolaevna
The All-Russian Research Institute of Starch Products - FGBNU branch "FNTs of food systems by V. M. Gorbatov" of RAS,
11, Nekrasov St., Kraskovo, Lyubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Belyaeva M.A., Malazi S.A.Hierarchical structure of the analysis of the drying process of dairy products

P. 24-27 Key words
dairy products; hierarchical structure of process analysis; infrared drying; nutritional value; process modeling

Abstract
The article discusses the physical model and driving forces of the process of drying dairy products with IR - energy supply, outlines the principles for modeling the processes of heat and mass transfer and the dynamics of the state of biological components, further intensification of the drying process of bio-raw materials and bioproducts with a multi-level hierarchical structure of relations between elements and phenomena of different physical nature is determined by the specific and complete description of the state and interaction of physical and biological media at different levels of analysis from the ingredients of the biological state and nutritional value of the product to the functioning and interaction of technological elements and processing equipment, The proposed hierarchical structure of the research of the drying process, consisting of seven interrelated levels, determines the whole variety of problems of the system analysis of physical phenomena under the conditions of IR-irradiation with various disturbances and the hardware design of the process, a verbal modeling of the drying process was carried out and goal functions were determined at all levels of the hierarchy, the formalization of physicochemical, biochemical, and heat and mass exchange transformations at different levels of the hierarchical structure of the analysis of the drying process shows the fundamental possibility of a mathematical description of biochemical transformations under the influence of heat, starting from the molecular level and ending with heat exchange in the working chamber of the medium. The system analysis methodology involves decomposition, parametric description and modeling of technological elements of the process and the system as a whole at different levels of research in various statements with generalization and formalization of state parameters and functional relationships between them, affecting the global optimality criterion of the technological system.

References
1. Ivashkin, Ju. A. Sistemnyj analiz i issledovanie operacij v prikladnoj biotehnologii. - M.: MGUPB, 2005. - 200 s.
2. Beljaeva, M. A. Sistemnyj analiz tehnologij i biznes-processov v mjasnom proizvodstve / M. A. Beljaeva. - M.: izd-vo RJeU im. G. V. Plehanova, 2015. - 386 s.
3. Beljaeva, M. A. Mnogokriterial'naja optimizacija teplovoj obrabotki mjasnyh polufabrikatov s ispol'zovaniem sovremennyh jelektrofizicheskih metodov nagreva / M. A. Beljaeva. - M.: Rusajns, 2016 - 244 s.
4. Daud, W. R. W. (2014). Drum dryers / W. R. W. Daud. - Handbook of Industrial Dry-ing. - New York: Marcel Dekker, 2014. - 249-257 p.
5. Enriquez-Fernandez, B. E. Physical properties of concentrated milk and its influence on powder milk characteristics and spray dryer design parameters / B. E. Enriquez-Fernandez [et al.] // Journal of Food Process Engineering. - 2013. - P. 87-94.
6. Sadek, C. Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet / C. Sadek [et al.] // Food Hydrocolloids. - 2016. - ¹ 52. - P. 161- 166.
7. Mujumdar, A. S. Fundamental principles of drying / A. S. Mujumdar, S. Devahastin. - Guide to Industrial Drying - Principles, Equipments and New Developments. - Mumbai: Three S Colors Publications, 2008. - 1-21 p.
8. Boekel, M. A. Kinetic Modeling of Reactions in Food. Sections 5.4 and 5.5. Boca Raton: CRC Press, 2009
9. Krishnamurthy, K. Infrared heat in food processing, an overview / K. Krishnamurthy [et al.] // Comprehensive Reviews in Food Science and Food Safety. - 2008. - ¹ 7. P. 1-12.
10. Sadek, C. Mechanical properties of milk protein skin layers after drying: Understanding the mechanisms of particle formation from whey protein isolate and native phosphocaseinate / C. Sadek [et al.] // Food Hydrocolloids. - 2015. - ¹ 48. - P. 8-16.
11. Fox, P. F. Production and Utilization of Milk / P. F. Fox [et al.] // Dairy Chemistry and Biochemistry. - Springer International Publishing: Switzerland, 2015. - vol. 1. - 1-19 p.
12. Fang, Y. Functionality of milk protein concentrate: Effect of temperature / Y. Fang [et al.] Biochemical Engineering Journal. - 2012. - ¹ 62. P. 101-105.
13. Atti, C. Infrared drying / C. Atti. - Handbook of Industrial Drying, 3rd ed., vol. 1: New York, 2007. - 423-437 p.
14. Beljaeva, M. A. Ierarhicheskaja struktura processa teplovoj obrabotki mjasnyh izdelij / M. A. Beljaeva // Hranenie i pererabotka sel'hozsyr'ja. -2004. - ¹ 2. - S. 21-22.
15. Singh, R. P. Dehydration / R. P. Singh, D. R. Heldman. - Introduction to Food Engineering. - Elsevier Inc, 2014. - 675- 708 p.
Authors
Belyaeva Marina Aleksandrovna, Doctor of Technical Sciences, Professor,
Malazi Samuehl' Ali
Russian economic university Plekhanov,
36, Stremyanny Lane, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shishkina N.S., Borchenkova L.A., Karastoyanova O.V., Shatalova N.I., Korovkina N.V., Levshenko M.T.Improvement of the process of welding blench with microwave applications

P. 28-31 Key words
beet; frozen food; quality indicators; microbiological safety; parameters of microwave processing

Abstract
The production of quick-frozen fruit and vegetable products is based on the quality of raw materials, modern processing techniques at all stages of preparation for freezing. One of the stages of preparation of raw materials before freezing is the process of blanching. When blanching, the enzyme system is inactivated and the biochemical processes that cause undesirable changes in the frozen product terminate. Blanching the beets is made to soften the tissue and preserve color. In this case, the enzyme tyrosinase is destroyed, during oxidation of which melanins are formed, causing darkening of beets. Current research is aimed at the development of innovative technologies that make it possible to obtain a finished product of high quality. The introduction of treatment with the influence of an ultrahigh-frequency electromagnetic field (microwave frequency) requires additional studies to refine the parameters of microwave treatment in comparison with traditional methods of blanching in boiling water or steam. In the present work, the possibility of switching from traditional blanching in water to vegetables, namely beets, to microwave energy processing, has been studied. Depending on the varietal characteristics of the beet, the microwave treatment modes are set. The influence of microwave treatment modes with a power of 600 and 1000 W for 5 and 4 minutes, respectively, on the quality of the cut beet. The effect of microwave treatment on the reduction of microbiological contamination and on the changes in the quality indices of the test materials (humidity, pH, mass fraction of soluble solids and the degree of digestion of the blanched product characterized by the density index) is noted. Positive results on the quality of frozen cut into cubes beets were obtained.

References
1. Goren'kov, Je. S. Tehnologija konservirovanija rastitel'nogo syr'ja, uchebnik dlja vuzov / Je. S. Goren'kov [i dr.]. - SPb.: 2014. - 320 s.
2. Evans A., Judit. Frozen Food Science and Technology / Judit A. Evans. -UK.: University of Bristol, 2009. - 368 p.
3. Shishkina, N. S. Vysokojeffektivnye tehnologii i tehnicheskie sredstva dlja proizvodstva bystrozamorozhennyh ovoshhej, kartofelja, jagod i plodov / N. S. Shishkina // Proizvodstvo i realizacija morozhennogo i bystrozamiorozhennyh produktov. - 2016. - ¹ 6. - S. 31.
4. GOST R 53029-2008 Processy pererabotki fruktov, ovoshhej i gribov tehnologicheskie. Terminy i opredelenija.
5. Arhangel'skij, Ju. S. Sushil'nye kamery SVCh dlja termoobrabotki produktov biokompleksa / Ju. S. Arhangel'skij, T. N. Shishmilo, Je. A. Dorkin // Primenenie SVCh - jenergetiki v narodnom hozjajstve dlja issledovatel'skih celej i intensifikacii tehnologicheskih processov: Tez. dokl. IV nauch. tehn. konf. - Saratov, 1984.
6. O sostojanii sanitarno-jepidemiologicheskogo blagopoluchija naselenija v Krasnodarskom krae v 2012 godu: gos. doklad. M.: Upravlenie Rospotrebnadzora po Krasnodarskomu kraju. 2013. - S. 199-205.
7. Petrov, A. N. Promyshlennye tehnologii konservirovanija ovoshhej i fruktov. Uchebnik dlja vuzov / pod redakciej akademika RAN, d. t. n. Petrova A. N. - M., 2018. - 604 s.
8. Arhangel'skij, Ju. S. Primenenie SVCh jenergii v tehnologicheskih processah i nauchnyh issledovanijah, jelementnaja baza tehnologicheskih ustanovok: Tez. dokl. nauch. tehn. seminara "Radiojelektronnye pribory sverhvysokochastotnye" / Ju. S. Arhangel'skij, S. V. Trigorij, E. A. Zaharova. - Saratov: Sarat. politehn. in-t. - 1992. - 49 s.
9. Semikova, N. A. Bol'shaja jenciklopedija konservirovanija / N. A. Semikova. - M.: 2003. - 510 s.
10. Zlobina, I. V. SVCh termicheskaja obrabotka neodnorodnyh po strukture i jelektrofizicheskim harakteristikam kompozicij iz organicheskih materialov. Dis. k. t. n., - Saratov: Sarat. politehn. in-t, 2015. - 173 s.
11. Korolev, A. A. Razrabotka tehnologii plodoovoshhnyh chipsov / A. A. Korolev. Avtoreferat dis. k. t. n. - M.: FGBNU VNIIKOP, FGBOU VPO MGUTU imeni K. G. Razumovskogo: 2013. - 24 s.
12. Alimov, A. V. Mikrobiologicheskaja ocenka ovoshhej v processe zamorazhivanija i nizkotemperaturnogo hranenija / A. V. Alimov, M. E. Cibizova // Hranenie i pererabotka sel'hozsyr'ja. - 2015 - ¹ 7 - S. 46-49.
13. Glebova, S. Ju. Issledovanie kachestvennyh harakteristik ovoshhej tykvennyh zamorozhennyh // S. Ju. Glebova, O. V. Golub, N. I. Davydenko // Vestnik Juzhno-Ural'skogo gosudarstvennogo universiteta. Serija: Pishhevye i biotehnologii. - Cheljabinsk, 2017. - T. 5. - ¹ 2. - S. 67-77.
14. Arhangel'skij, Ju. S. Ustanovka dlja SVCh - sterilizacii rastitel'nyh substratov - producentov belka / Ju. S. Arhangel'skij, T. N. Shishmilo. - Jelektrofizicheskie metody obrabotki pishhevyh produktov. Tez. dokl. V Vsesojuznoj nauch. tehn. konf. - M., 1985.
Authors
Shishkina Nataliya Sergeevna, Candidate of Biological Sciences;
Borchenkova Lidiya Alekseevna;
Karastoyanova Olga Vyacheslavovna;
Shatalova Natalya Igorevna, Graduate Student;
Korovkina Nadezhda Vyacheslavovna;
Levshenko Mihail Trifonovich, Candidate of Technical Sciences
Russian Research Institute of Canning Technology - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK - Branch of Gorbatov Research Center for Food Systems),
78, Shkolnaya str., Vidnoe, Moscow region, 142703, This email address is being protected from spambots. You need JavaScript enabled to view it.



Glotova I.A., Vysockaya E.A., Makarkina E.N., Galochkina N.A., Konstantinov V.E., Shahov S.V.Complex processing of phospholipide fractions of unrefined vegetable oils: analysis of innovative technical approaches

P. 32-36 Key words
fractionation; intensification; lecithin; phospholipids; phosphatide concentrate; unrefined oil; ultrasound

Abstract
To date, a limited number of Russian enterprises in the fat and oil industry produce lecithins or phosphatide concentrates in addition to the main product, vegetable oil of different purity, as marketable products. The aim of the study is to substantiate approaches to improving the processes of separation of phosphatide emulsions on the basis of physical effects with the prospect of their technical provision for increasing the depth of processing of phospholipid fractions included in unrefined vegetable oils. The article presents an analysis of the prospects for the development and introduction of technical means for deep processing of phospholipid fractions in the composition of secondary products of fat and oil industry, extracted at the refining stage of vegetable oils, on the basis of intensification of chemical-technological processes. Analytical and experimental statistical methods of research are used. The foreign experience of introducing industrial technologies related to the application of ultrasound, including high power, is analyzed. The basic scheme of the oilseeds processing process (on the example of sunflower seeds), with the production of protein preparations, biogas, biofertilizers as additional products, was supplemented with recommendations for the spectrum of deep processing of phosphatide concentrate or crude lecithin products obtaining. To achieve these goals, it is necessary to develop private design solutions for specific pieces of equipment and to introduce continuous production lines that are more efficient than periodic industrial processes. The expediency of using ultrasound is due not only to economic benefits, but also to the possibility of achieving the unique physiological and technological functionality of fractionated phospholipid bioproducts.

References
1. Fedorova, E. Razvitie rossijskogo rynka lecitinov/ E. Fedorova [i dr.] // SFERA: Maslozhirovaja industrija. Masla i zhiry. - 2017. - ¹ 1 (2). - S. 42-45.
2. Maljavina, V.V. Razrabotka tehnologii fosfolipidov medicinskogo primenenija iz pobochnyh produktov proizvodstva podsolnechnogo masla. Soobshhenie 1. Vybor optimal'nogo sposoba razrushenija fosfatidnoj jemul'sii/ V.V. Maljavina, S.A. Tomilina, A.M. Sampiev // Kubanskij nauchnyj medicinskij vestnik. - 2007. - ¹ 6. - S. 15-17.
3. Stroitel'stvo zavoda glubokoj pererabotki maslichnyh semjan (PZPMS) proizvoditel'nost'ju 330 tys. tonn/god (1000 tonn/sutki) po semenam podsolnechnika: Prezentacija/ ChPP "Kvadro". - Har'kov, 2010 [Jelektronnyj resurs]. Rezhim dostupa: http://www.myshared.ru/slide/133959/ (data obrashhenija 05.06.2018).
4. Mel'nikov, K. Tehnologija poluchenija lecitina [Jelektronnyj resurs] / K. Mel'nikov, M. Kobzar'. - Dnepropetrovskij gosudarstvennyj agrarnyj universitet, Dnepropertovsk. Rezhim dostupa: http://www.newchemistry.ru/printletter.php?n_id=7178(data obrashhenija 06.06.2018).
5. Rydhag, L. The function of phospholipids of soybean lecithin in emulsions/ L. Rydhag, I. Wilton // Journal of the American Oil Chemists' Society. - 1981. - Vol. 58, Issue 8. - Pp. 830-837.
6. Sikorskaja, A.S. Podbor optimal'nyh uslovij razdelenija fosfolipidnyh kompleksov, poluchennyh iz semjan podsolnechnika/ A.S. Sikorskaja, A.A. Nazarova, V.F. Selemenev // Sorbcionnye i hromatograficheskie processy. - T. 9, Vyp. 2. - S. 215-220.
7. Sorokina, V.V. Razrabotka tehnologii i ocenka potrebitel'skihsvojstv frakcionirovannyh funkcional'nyh fosfolipidnyh produktov: Avtoref. dis. … kand. tehn. nauk. - Krasnodar, 2004. - 23 s.
8. Ashokkumar, M. A new look at cavitation and the applications of its liquid-phase effects in the processing of food and fuel/ M. Ashokkumar [et al.] // Applied Physics Research. - 2012. - T. 4. - ¹ 1. - S. 19.
9. Krasulja, O.N. Mezhdunarodnyj sonohimicheskij kongress v Avstralii / O.N. Krasulja// Mjasnaja industrija. - 2013. - ¹ 8. - S. 62-63.
10. Kiss, A. Ultrasound-assisted emerging technologies for chemical processes / A. Kiss [et al.] // Journal of Chemical Technology and Biotechnology. - 2018. - vol. 93. - P. 1219-1227.
11. Vilkhua, K. Applications and opportu-nities for ultrasound assisted extraction in the food industry / K. Vilkhua [et al.] // Inno-vative Food Science & Emerging Technolo-gies. - 2008. - vol. 9, issue 2. - P. 161-169.
Authors
Glotova Irina Anatol'evna, Doctor of Technical Sciences, Professor
Vysockaya Elena Anatol'evna, Doctor of Biological Sciences, Professor
Makarkina Elena Nikolaevna, Graduate Student
Galochkina Nadezhda Alekseevna, Candidate of Technical Sciences
Voronezh State Agrarian University named after Emperor Peter the Great
1, Michurina str., Voronezh, 394087
Konstantinov Vitalij Evgen'evich,
Shahov Sergej Vasil'evich, Doctor of Technical Sciences, Professor
Limited Liability Company SAN,
31, Victory Blvd, Voronezh, 394088, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Kolonchin K.V.Organization of agro-food market infrastructure: targets and problems at the current stage of development. Part II

P. 38-43 Key words
agri-food market; agricultural production; competitiveness; domestic products; food industry; economic growth; modern infrastructure

Abstract
The dynamic development of the agro-industrial complex is possible only in case of creation of a modern infrastructure of the agro-food market, which should provide marketing, logistics, trade and information services, as well as the services for storage, processing, packaging, and transportation of goods. The specificity of the infrastructure of the agrifood market is that many types of products have limited shelf life: fish, fruits and berries, meat and milk, therefore, appropriate technical means are required to ensure the safety of products during its transportation over long distances for delivery to the final consumer. The imperfection of the existing food storage system, both in terms of its organization and location of storage facilities in the regions and in terms of their technological and technical equipment, leads to significant losses of food at all stages of its promotion to the consumer. As a result, the loss of agricultural products currently produced is about 20 percent, which is twice as high as in industrialized countries. The greatest losses occur in the storage and transportation of fruits and vegetables, fish products, potatoes, vegetables, fruits, and berries, reaching up to 40 %. The development of a modern infrastructure of the agro-food market and the achievement of the targets set by the may decree of the President of Russia, the implementation of priority national projects will require the adjustment of the institutional framework and the strengthening of state influence on all aspects of the distribution network, the introduction of digital technologies to quickly solve emerging problems. The organization of a full infrastructure of the agro-food market with the participation of regional small and medium-sized businesses will reduce the level of monopolization of the logistics services market, create the necessary incentives for the development of rural areas as an integral part of the food and national security of Russia.

References
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Authors
Kolonchin Kirill Viktorovich, Candidate of Economic Sciences
All-Union Scientific-Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya Street, Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.



Eder A.V.The agriculture transformation within the digital economy

P. 44-48 Key words
agriculture; agriculture transformation; digital economy; export-oriented growth strategy; technological paradigm

Abstract
The article contains the overview of the following terms: the digital economy, the technological paradigm and the agriculture transformation. The economy of Russian needs the digitalization, since the world has already entered the era of digital globalization. The digital transformation of the agriculture through the development of robotics and automation systems will promote the development of all spheres of agribusiness. The innovative digital solutions will help the agricultural solve the tasks of increasing productivity and sustainable development. The question to obtaining digital dividends on condition to continuous improvement and growth of the business climate, investment in education, public health and improvement of the governance quality being consider. At the same time, in countries that supplement investments in new technologies with more extensive economic reforms, digital dividends are collecting in the form of accelerating economic growth, increasing the number of new vacancies and improving the quality of services. Presents the data on the investments volume of private companies in the digitization of the Russian economy, in comparison with other countries. It were proved that the preservation of the current rates of scientific, technical and economic development allows the new sixth technological paradigm to take shape, which will enter the phase of maturity already in the 40s of this century. The basis of the new scientific and technological revolution will be modern research and developments, combining the basic achievements of the fundamental areas, one of which is the digital economy. The task of digitization of the economy is including the implementation and active development of information technologies in the agriculture. For the export-oriented growth strategy realization, it is necessary to ensure the transition to the new sixth technological paradigm. The article presents the segmentation of tasks for the digital transformation of agriculture.

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Authors
Eder Alexander Vladimirovitch, Candidate of Technical Sciences
The Institute of Public Administration and Civil Service of the Russian Presidential Academy of National Economy and Public Administration,
84, Vernadsky av., Moscow, 119606, This email address is being protected from spambots. You need JavaScript enabled to view it.



CURRENT ISSUES OF TECHNICAL REGULATION

Danilovceva A.B.Status and prospects of development of standardization of alcoholic beverages

P. 50-56 Key words
brewing products; methods for determining quality indicators; standardization; standards; wine products

Abstract
Considering that the technical regulation of the Eurasian Economic Union "On the safety of alcoholic beverages" is being finalized at the Eurasian Economic Commission for a long time, in accordance with the agreement on the Eurasian Economic Union, in the absence of technical regulations, the national legislation is directly applicable. This is the Federal Law of November 22, 1995 No. 171-FL "On state regulation of the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products and on the restriction of consumption (drinking) of alcoholic beverages", which establishes the obligation of applying national standards for alcoholic products prior to the entry into force of a technical regulation. Currently, there are more than 210 state (national) and intergovernmental standards that are accepted as national for alcohol products and related standards (identification, acceptance rules and control methods), standards for basic raw materials, auxiliary materials, etc. Characteristics and indicators of alcohol products, allowing for its identification, are established in the standards of the type "technical conditions" or "general technical conditions". Analysis of existing national and interstate standards for methods of control of alcoholic products shows that every fifth interstate standard is over 38 years old. The analysis of existing instrumental rapid methods for the determination of physico-chemical indicators of alcoholic beverages is carried out, taking into account establishing the authenticity of products and establishing the geographical origin of wines; the prospect of developing standards for modern methods of determination, which will help increase the reliability of the obtained test results and enhance the export capacity of domestic producers, is being assessed.

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Authors
Danilovceva Alla Borisovna, Candidiate of Technical Sciences,
Zhirov Vladimir Mihajlovich, Candidiate of Technical Sciences
Joint-stock company ROSSPIRTPROM,
121170, Moscow, Kutuzovsky av., 34, b. 21, This email address is being protected from spambots. You need JavaScript enabled to view it.



FUNCTIONAL NUTRITION

Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Ñurrent trends in the production of sports nutrition products

P. 56-59 Key words
ergogenic efficiency; healthy lifestyle; sport; sports nutrition products

Abstract
The production of sports nutrition products is a relativly new but intensely developing branch of the food industry. The overwhelming majority of active athletes consider the usage of sports nutrition products as one of the most important condition for ensuring the growth of their sporting achievements. The paper considers the main trends that characterize the process of creation, production and sale of these products nowadays. As one of the most important among them, it is noted that the creation of innovative sports nutrition products is currently being carried out with the involvement of modern achievements of basic research in the field of the physiology and biochemistry of sports, nutrition, and food technology. To this end, special research and technical divisions are created in the leading companies producing sports nutrition, the purpose of which is to find new ideas and identify promising ingredients that can be used as part of innovative sports nutrition products. An important element of product development becomes the formation of good taste, aroma and other sensory characteristics of products, as well as the art design of their packaging. Due to this, tangible competitive advantages for produces are achieved. Attention is drawn to the trend of a gradual transition of some sports nutrition products, initially designed for the growth of athletic achievements, into the category recommended for a healthy lifestyle. The classification of the main components currently used as part of sports nutrition products, according to their ergogenic effectiveness, is considered.

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9. Shterman, S. V. Funkcional'nyj pishhevoj produkt dlja podderzhanija zdorov'ja sustavov i svjazok "Dzhojnt Perfekt" / S. V. Shterman [i dr.] // Pishhevaja promyshlennost'. - 2018. - ¹ 4. - S. 66-68.
Authors
Shterman Sergey Valeryevich, Doctor of Technical Science,
Sidorenko Michail Yur'yevich, Doctor of Technical Science
Limited liability company "GEON",
1, Obolensk highway, Obolensk urban village, Serpuhov district, Moscow region, 142279,
Shterman Valeriy Solomonovich, Candidate of Chemical Science
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080,
Sidorenko Yuriy Ilich, Doctor of Technical Science, Professor
Moscow state university of technology and management after K. G. Razumovsky (FÑU),
73, Zemlynoy Val str., Moscow, 129004, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Nosovskaya L.P., Adikaeva L.V., Gol'dshtejn V.G.Study of the feasibility of production of starch and by-products from the flaky grain of rye and barley

P. 60-63 Key words
barley; extract, fermentation, hulled grain (flaky grain), pulp; rye; starch; washing water

Abstract
Grain rye and barley was treated at shelling machine ZShN. The obtained grain fractions were divided into two products: the first product consisted of flaky grain and a small number of partially flaky grains, as well as crushed grain parts that are not sifted through the grid holes 2 x 1.5 mm; the second product consisted mainly of husks and particles of crushed grain-pass through a sieve with holes 2 x 1.5 mm. The yield of the hushed rye was 97.3 %, barley 88.7 %. The mass fraction of starch in the husked rye grain was 65.7 %; in the husked barley grain 65.8 %. The mass fraction of starch in the husk and the passage through a sieve with holes of 2 x 1.5 mm for rye was 23.5 %; for barley - 10.7 %. It was found that the mass fraction of starch in the hulled grain of rye increased by 2.2 %, in the grain of barley-by 4.8 %. The extraction of starch from the flaky grain of rye is 4.5 % higher than from the whole grain, and from the flaky grain of barley by 6 %. The extraction of starch from the flaky grain of rye is 4.5 % higher than from the whole grain, and from the flaky grain of barley by 6 %. The increase in the yield of starch can be attributed to the considerable reduction of loss of starch with the pulp, which is confirmed experimentally. The output of the pulp from the flaky grain of rye is less by 7,4 %, compared with this indicator in the processing of the whole grain; ðulp extraction during the processing of hulled barley decreased by 12.3 %. Extraction of starch "B" in the processing of flaky grain rye and barley has not changed significantly. The amount of soluble substances that pass into the extract from the flaky grain of rye increased 1.5 times, from the flaky barley 1.6 times. In the extract obtained from the flaky grain of rye, an increase in the mass fraction of protein is observed 1.5 times, during the processing of collapsed barley, an increase in the yield of protein components is not detected. The extraction of soluble substances in wash water from the husked rye grain is 2.1 times more, and from the husked barley - 1.8 times more than from whole grain. Consequently, the extraction of soluble substances from the collapsed grain of rye and barley is more effective than from the whole grain.

References
1. Kuropatkina, O. V. Usovershenstvovanie tehnologicheskogo proizvodstva pshenichnyh hlop'ev, gotovyh k upotrebleniju / O. V. Kuropatkina. - Avtoref. dis… k. t. n. - M., 2015. - 27 s.
2. Krikunova, L. N. Shelushenie zerna v tehnologii jetanola / L. N. Krikunova, S. M. Rjabova, O. S. Zhurba // Proizvodstvo spirta i likerovodochnyh izdelij. - 2012. - ¹ 1. - S. 14-16.
3. Gafin, M. M. Shelushenie zerna / M. M. Gafin // Nauchnyj vestnik tehnologicheskogo instituta - filiala FGBOU VO "Ul'janovskaja GSHA im. P. A. Stolypina". - Dimitrovgrad, 2014. - ¹ 13. - S. 96-100.
4. Pitulina, A. I. Innovacionnye tehnologii v shelushenii jachmenja pri proizvodstve vysokoproduktivnyh kormov dlja pticy / A. I. Pitulina, A. S. Prokopec. - Sbornik materialov II Mezhdunarodnoj nauchno-prakticheskoj konferencii "Innovacionnye issledovanija i razrabotki dlja nauchnogo obespechenija proizvodstva i hranenija jekologicheski bezopasnoj sel'skohozjajstvennoj produkcii". - Krasnodar: GNU VNII tabaka, mahorki i tabachnyh izdelij RASHN, 2017. - 444-446 s.
5. Kalugina, O. Ju. Nauchnoe obespechenie agropromyshlennogo proizvodstva / O. Ju. Kalugina, N. N. Novikova. - Materialy Mezhdunarodnoj nauchno-prakticheskoj konferencii. - Kursk: Kurskaja gosudarstvennaja sel'skohozjajstvennaja akademija im. prof. I. I. Ivanova, 2012. - 5-7 s.
6. Rjabova, S. M. Resursosberegajushhij sposob pererabotki rzhi v spirtovoj otrasli / S. M. Rjabova // Proizvodstvo spirta i likerovodochnyh izdelij. - 2013. - ¹ 4. - S. 20-23.
7. Krikunova, L. N. K voprosu poluchenija susla iz shelushennoj rzhi / L. N. Krikunova, S. M. Tomgorova, I. V. Lazareva // Pivo i napitki. - 2015. - ¹ 5. - S. 62-65.
Authors
Nosovskay Lilia Petrovna,
Adikaeva Larisa Vladimirovna,
Goldshtein Vladimir Georgievich, Candidate of Technical Sciences
All-Russian Research Institute of Starch Products - a branch of the Federal Science Center for Food Systems V. M. Gorbatov of RAS,
11, Nekrasov str., Kraskovo, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Minaev M.Yu., Mahova A.A., Pchelkina V.A.Production of recombinant metalloprotease of use for meat industry

P. 64-68 Key words
Aeromonas salmonicida; bio modification; meat tenderization; M9 family; recombinant protease; Pichia pastoris

Abstract
Enzymatic modification of meat with a high content of connective tissue is an effective means, empowering its use in the technology of meat products. Microbial enzymes have been extensively investigated as meat tenderizers. Compliance with safety requirements in terms of forecasting the development of various risks is an essential for the use of these drugs in the food industry. The method of producing recombinant protease as a potential candidate for applications on meat tenderization was described in the article. A metalloprotease M9 gene was cloned from the Aeromonas salmonicida (2748 bp) and expressed in Pichia pastoris. The molecular mass of the recombinant protein was estimated to be 120 kDa by SDS-PAGE. The enzyme exhibited the specific substrate specificity to collagen and gelatin. It did not show any detectable activity towards casein. Histological analyses of the control and enzyme treated beef samples showed degradation intramuscular connective tissue, suggesting its effectiveness on meat tenderization. As a result of the shear force assessment it was established that the maximum cutting stress of samples treated with the culture liquid decreased by 20.1?% compared to the control. Thus, recombinant protease M9 may be a potential candidate for several industrial applications.

References
1. Titov, E. I. O mikrostrukture kollagensoderzhashhego syr'ja, modificirovannogo shhelochnymi proteinazami / E. I. Titov [i dr.] // Mjasnaja industrija. - 2017. - ¹ 8. - S. 36-38.
2. Bagrjanceva, O. V. Shatrov G. N. O neobhodimosti vnesenija izmenenij v zakonodatel'stvo Evrazijskogo Jekonomicheskogo Sojuza v oblasti normirovanija fermentnyh preparatov / O. V. Baggrjanceva, G. N. Shatrov. - Sbornik nauchnyh trudov GNU VNIIPB "Perspektivnye fermentnye preparaty i biotehnologicheskie processy v tehnologijah produktov pitanija i kormov", 2014. - 101-108 s.
3. Minaev, M. Ju. Novye podhody k vyboru peptidaz semejstv M9 i M4 dlja fermentativnoj obrabotki mjasnogo i kollagensoderzhashhego syr'ja / M. Ju. Minaev, A. A. Eremcova // Vse o mjase. - 2016. - ¹ 2. - S. 30-33.
4. Zhang, Y. Z. Diversity, structures, and collagen-degrading mechanisms of bacterial collagenolytic proteases / Y. Z. Zhang [et al.]. - Applied and Environmental Microbiology, 2015. - 81 (18):6098-107. DOI: 10.1128 / AEM. 00883-15.
5. Brazzelli, M. Collagenase clostridium histolyticum for the treatment of Dupuytren's contracture: systematic review and economic evaluation / M. Brazzelli [et al.] Health Technology Assessment, 2015. - 19 (90):1-202. DOI: 10.3310 / hta19900.
6. Arykbaeva, A. B. Drozhzhi Saccharomyces cerevisiae v geneticheskoj inzhenerii / A. B. Arykbaeva. - Sbornik "Al'manah nauchnyh rabot molodyh uchenyh Universiteta ITMO" v 5 t., 2016. - 88-91 s.
7. Sun, Q. A novel aspartic protease from Rhizomucor miehei expressed in Pichia pastoris and its application on meat tenderization and preparation of turtle peptides / Q. Sun [et al.]. - Food Chemistry. - 2017, DOI: 10.1016 / j. foodchem. 2017.10.113.
8. Bekhit A. A. Exogenous proteases for meat tenderization / A. A. Bekhit [et al.] Critical reviews in food science and nutrition, 2014. - 54 (8):1012-31. DOI: 10.1080 / 10408398.2011.623247.
9. Tyagi, A. Expression of buffalo chymosin in Pichia pastoris for application in mozzarella cheese / A. Tyagi [et al.] // LWT - Food Science and Technology, 2017. - DOI: 10.1016 / j. lwt. 2017.06.033.
Authors
Minaev Mihail Yur'evich, Candidate of Technical Sciences,
Mahova Anzhelika Aleksandrovna,
Pchelkina Viktoriya Aleksandrovna, Candidate of Technical Sciences
Federal Research Center for Food Systems of RAS after Gorbatov,
26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



Novikova I.V., Rukavicyn P.V., Murav'ev A.S.To the question of hops aromatic compounds transition to beer during dry hopping process

P. 69-73 Key words
aromatic components; alfa-acids; dry hopping; hop

Abstract
Dry hopping technology involves the adding of hops and hop products in beer at the stage of maturation or storage for the transition of valuable components of hops with the least losses. The purpose of the work is to determine the efficiency of the components transition from hops to beer and changes in their concentration during the storage of beer samples made by dry hopping method. Five samples of light, top-fermented beer with original gravity of 11.5?% made. For dry hopping, four aromatic hop varieties were used - Chinook, Cascade, Amarillo and Saphir with concentration of essential oils - 1,6; 1,5; 1,7 and 2,5 cm3 / 100 g DM, respectively. The content of bitter aromatic compounds was determined by gas chromatographic method and HPLC. For studies of beer samples methods of EBC are used. As a result, the values of the transition efficiency of aromatic substances in dry hopping beer are determined. For polyphenols, the values were on 50-70?% and about 70?% for low-molecular polyphenols. The increase in the content of alfa-acids was in the range of 1.1-5.5?%. For individual aromatic components of hops, the efficiency varied significantly: minimal transition efficiencies (less than 1?%) were observed for myrcene, beta-caryophyllene and alfa-humulene. On the other hand, for geraniol this value was 50?% and higher, and for linalool - more than 100?%. Changes in the content of aromatic components of hops after long-term aging of beer in bottles were revealed. The concentration of terpene alcohols (geraniol and linalool) increased by an average of 48 mg / dm3, the ether content on the contrary - decreased by 50?% and higher, due to chemical reactions of various nature, as well as possible adsorption on the surface of crown caps.

References
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5. Mitter, W. Dry hopping - a study of various parameters. Consequences of the applied dosing method / W. Mitter, S. Cocuzza // Brewing and beverage industry international. - 2013. - ¹ 4. - S. 70-74.
6. Matveeva, N. A. Vybor sorta hmelja dlja tehnologii suhogo ohmelenija / N. A. Matveeva, A. A. Titov // Nauchnyj zhurnal NIU ITMO. Serija "Processy i apparaty pishhevyh proizvodstv". - 2014. - ¹ 4. - S. 120-125.
7. Rukavicyn, P. V. Uslovija realizacii sposoba "suhogo" ohmelenija v pivoproizvodstve / P. V. Rukavicyn, I. V. Novikova, A. V. Korostelev // Aktual'nye voprosy nutriciologii; biotehnologii i bezopasnosti pishhi: Materialy Vserossijskoj konferencii molodyh uchenyh s mezhdunarodnym uchastiem, 2017. - S. 213-216.
8. Dry Hopping with the Dual-Purpose Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace / M. L. K. Cibaka, C. S. Ferreira, L. Decourri?re [i dr.] // Journal of the American Society of Brewing Chemists. - 2018. - T. 75. - ¹ 2. - S. 122-129.
9. Vollmer, D. M. Influence of hop oil content and composition on hop aroma intensity in dry-hopped beer / D. M. Vollmer, T. H. Shellhammer // Journal of the American Society of Brewing Chemists. - 2018. - T. 74. - ¹ 4. - S. 242-249.
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11. Parkin, E. Toward understanding the bitterness of dry-hopped beer / E. Parkin, T. Shellhammer // Journal of the American Society of Brewing Chemists. - 2017. - T. 75. - ¹ 4. - S. 363-368.
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Authors
Novikova Inna Vladimirovna, Doctor of Technical Sciences,
Rukavicyn Pavel Vladimirovich, Graduate Student
Murav'ev Aleksandr Sergeevich
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.



Peschanskaya V.A.Optimization of technological parameters of the process of fermentation of wort from dried Jerusalem artichoke

P. 74-77 Key words
dried Jerusalem artichoke; fermented wort; optimal technological parameters

Abstract
Studies conducted by domestic experts have shown the prospects of using Jerusalem artichoke for the production of alcoholic beverages based on distillates. The paper substantiates the advantages of processing dried Jerusalem artichoke. A one-stage method of raw material processing was chosen. The effect of acidification of a mixture of dried Jerusalem artichoke and water in the pH range of 5,0-3,0 and the dosage of the enzyme preparation containing exonuclease on the alcohol content in the fermented wort and the content of volatile components in it was studied. It was found that the acidification of the wort to pH 4,0-5,0 led to an increase in the strength of the wort. A more significant decrease in pH inhibited the development of alcoholic yeast and led to a decrease in the strength of fermented wort. It is shown that acidification from 6,0 to 5,0-3,0 leads to a decrease in the content of acetaldehyde, ethyl acetate, a decrease in the amount of methanol and the total content of higher alcohols. In order to identify the optimal technological parameters of the process of fermentation of wort from dried Jerusalem artichoke was carried out mathematical processing of the results of the study. The dosage of microbial inulinase (from 3,0 to 6,0 inU/g of raw material inulin) and the degree of acidification (from pH 5,0 to 4,0) were chosen as variable factors for process optimization. The results of mathematical processing of experimental data showed that the optimal values are: the dosage of microbial inulinase - 4,5 inU/g of raw inulin, the degree of acidification - pH 4,5.

References
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2. Krikunova, L. N. Nekotorye aspekty proizvodstva distilljata iz klubnej topinambura (Chast' 1. Dinamika raspredelenija letuchih komponentov sbrozhennogo susla pri distilljacii) / L. N. Krikunova, V. A. Peschanskaja, E. V. Dubinina // Tehnika i tehnologii pishhevyh proizvodstv (Kem TIPP). - 2017. - ¹ 1. - S. 17-23.
3. Krikunova, L. N. Nekotorye aspekty proizvodstva distilljata iz klubnej topinambura (Chast' 2. Balans raspredelenija letuchih komponentov po frakcijam) / L. N. Krikunova, V. A. Peschanskaja, E. V. Dubinina // Tehnika i tehnologii pishhevyh proizvodstv (Kem TIPP). - 2017. - ¹ 2. - S. 41-47.
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Authors
Peschanskaya Violetta Aleksandrovna
All-Russian Research Institute of the brewing, soft drinks and wine industry - a branch of the Federal Scientific Center of Food Systems after V. M. Gorbatov of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Babaeva M.V., Zhirova V.V., Zhukovskaya S.V., Babaeva O.A., Dudko Yu.V. Study of correlations between the composition of components of white table wine extract and organoleptic evaluation

P. 78-81 Key words
extract indices; mathematical dependence; organoleptic evaluation; table wines

Abstract
In our country, the quality of wines for compliance with standards is determined by only a few normalized physical and chemical parameters. At the same time, two of them (the minimum content of the above extract and the maximum content of citric acid) were introduced relatively recently in the latest versions of the standards. As practice shows, these indicators are often not enough to obtain an objective conclusion about the authenticity of wines. At the same time, abroad to assess the authenticity and quality of wines using controlled indicators, for which it is impossible to establish a single norm, but it is possible to do for certain groups of wines specifically for individual regions of production. The degree of influence of various substances or their groups on the organoleptic assessment is determined by a number of factors, it is: -?concentration of extrema of the threshold of perception of the extract components; -?the mutual influence of the components of the extract, enhancing or reducing the perception of the organoleptic properties of the wine; -?influence of volatile compounds on the perception of taste characteristics; -?the degree of change in the qualitative and quantitative ratio of the extract components in the process of aging. Taking into account the above-mentioned factors, 11 criteria capable of influencing the tasting evaluation of the sample were selected by the method of the main components. According to the results of analysis of variance for white wines, the most significant were factors II ("VC / LK" - tartaric acid, citric acid;), V ("the sum of AK / MA", % - amino acids / residual extract), VIII (the proportion of Gallic acid and lilac, %). For them, the following values of correlation with the tasting ball are established: -?factor II-14?%; - factor V-7?%; - factor VIII-19?%. The contribution of other factors is insignificant and does not have a significant impact on the overall variance of the tasting score.

References
1. Anikina, N. S. Nauchnye osnovy identifikacii podlinnosti vinogradnyh vinomaterialov i vin: Dis. dokt. tehn. nauk: 05.18.7. Jalta., 2014. - 369 s.
2. Panasjuk, A. L. Kriterii kachestva belyh vin Novogo Sveta / A. L. Panasjuk, M. V. Babaeva // Vinodelie i vinogradarstvo. - 2013. - ¹ 5. - S. 22 -24.
3. Zhirova, V. V. Instrumental'naja ocen-ka kachestva belyh stolovyh vin / V. V. Zhirova, V. Ju. Jan'kov, L. A. Valgina // Hranenie i pererabotka sel'hozsyr'ja. - 2011. - ¹ 5. - S. 65-67.
Authors
Babaeva Mariya Vasil'evna, Candidate of Technical Sciences,
Zhirova Vera Vladimirovna, Candidate of Technical Sciences,
Zhukovskaya Svetlana Viktorovna, Candidate of Chemical Sciences,
Babaeva Olga Alekseevna
Moscow State University of Technology and Managementnamed 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.
Dudko Yurij Viktorovich, Candidate of Biological Sciences
Kuban Cossack State Institute of Food Industry and Business - branch of the Moscow State University of Technology and Management named after K. G. Razumovsky,
4, Sovetskaya str., Temryuk, Krasnodar region, 353500, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW MATERIALS AND ADDITIVES

Zhukova O.V., Dymova Yu.I., Ermolaeva E.O., Rossieva D.V.Substantiation of the possibility of using local berry raw materials in the production of juices and syrups

P. 82-85 Key words
berries; black currant; chemical composition; honeysuckle; organoleptic evaluation; syrup; vitamin C

Abstract
Currently, the local plant raw materials are of interest to the food industry, both in fresh and processed form. A wide range of nutrients that make up the fresh berries growing in Western Siberia, determines the prospects of their use. The relevance of the use of local raw materials and the creation of technology, processing and storage of products based on them is confirmed by the Decree of the Government of the Russian Federation No. 996 of August 25, 2017 in view of solving the problem of import dependence. Taking into account the valuable properties and significant reserves of black currant and honeysuckle in the West Siberian region, the possibility of creating processing products based on them has been studied. The period of fresh consumption of berries is limited due to the inability of most of them to long-term storage. Suitability for recycling helps to prolong their use. This paper describes the black currant berries of the Harmony, Kalinovka, Lama, Maryushka varieties and the honeysuckle berries of the Blue Spindle, Long Fruit, Blue Bird, Blue Dessert varieties immediately after harvest ; formulated technological requirements; studied the chemical composition of fresh raw berry varieties of black currant and honeysuckle; selected rational technology of processing fresh berries production, namely the technology of making the syrup in a cold way, providing for the maximum preservation of the natural biologically active substances of the raw materials in the obtained semi-finished products. Berry semi-finished products can be used as a natural vegetable ingredient in the food industry to produce products of high nutritional value. To establish the regulated indicators of the quality of the syrup, its organoleptic and physico-chemical indicators during storage are determined, recommendations for use have been developed.

References
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Authors
Zhukova Ol'ga Vladimirovna, Candidate of Technical Sciences,
Dymova Yuliya Igorevna, Candidate of Technical Sciences,
Ermolaeva Evgeniya Olegovna, Doctor of Technical Sciences, Professor,
Rossieva Dar'ya Vladimirovna, Graduate Student
Kemerovo State University,
6, Krasnaya str., Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Temnikova O.E., Ruzyanova A.A.Technology of gluten-free semi-finished bakery products using non-traditional raw material

P. 86-88 Key words
celiac disease; gluten; gluten-free pastries; sorghum flour

Abstract
Nowadays problems of intolerance to different types of food component are urgent. Gluten intolerance is one of these problems. Diagnosed gluten-intolerant people must stick to gluten-free diet during the whole life. Gluten-free food production in Russia is poorly developed. Marketing analysis was conducted by survey of diagnosed gluten-intolerant Russian people. Respondents noted that range of gluten-free products is small and quality is unsatisfactory. Therefore it is necessary to look for new types of gluten-free raw materials and to make recipes of gluten-free foods. Corn, rice, buckwheat and soy flour are known types of gluten-free raw materials. In this research it is suggested to use new type of gluten-free raw material which is sorghum flour. It is needed to create recipes of gluten-free bread and pastries. So in this project we made gluten-free sweet fillings which can be used in production of gluten-free pastries. Recipes of gluten-free custard and chocolate cream are created. Organoleptyc analysis was made by potential customers who have diagnosed gluten intolerance. It was noted that received gluten-free fillings are high quality. Determination of physical-chemical properties was made. Contents of moisture, fat and total sugar were determined. Custard and chocolate cream containing wheat flour were used as control samples. It was reveled that all properties remain on high level and do not decrease while replacing traditional flour raw material with sorghum flour. Thereby it can be concluded that created recipes of gluten-free semi-finished bakery products can be used to make high quality gluten-free food products.

References
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Authors
Temnikova Olga Evgen'evna, Candidate of Technical Sciences,
Ruzyanova Anna Andreevna
Samara State Technical University,
244, Molodogvardeyskaya str., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gorlov I.F., Slozhenkina M.I., Mosolova N.I., Barmina T.N., Kuhta L.F., Danilov Yu.D., Fedotova G.V., Miroshnik À.S.Development of innovative protein nutritional additive 89

P. 89-91 Key words
amino acid composition; computer modeling; flax; food additive; protein quality

Abstract
The article presents the results of development of an innovative protein food additive with increased biological value based on composition of chickpea and oat beans, flax seeds. Necessity of expanding assortment of food additives based on modern Russian and foreign publications of scientists is shown. Strong need to obtain new protein ingredients of high biological value for their introduction into human foodstuffs in order to ensure a balanced diet was proven. Within the topic of the article, an analysis of amino acid composition of flax seeds was carried out. Selection of ingredients of the mixture which can compensate of deficiency of essential amino acids in protein of seeds of this culture was made. In software Microsoft Office Excel 2010 was compiled a computer model that characterizes the quality of protein developed protein food additive, depending on ratio of components in the mixture for extrusion. Optimization of formulation of a food additive has been carried out in order to improve quality of the protein it contains. The calculated values of indices characterizing the protein indicate its usefulness and high utility. Value of first limiting amino acid in the protein is 162.7?%. To confirm the possibility of obtaining extrudate according to developed formulation, prototypes of the food additive were developed. Mass fraction of protein in the extrudate was determined experimentally. An analysis of organoleptic parameters was made. The possibility of using the food additive in food industry as an ingredient in formulations of functional food products to enhance their biological value was been confirmed.

References
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8. Gorlov, I. F. Sovremennye aspekty sozdanija mjasnyh izdelij obshhego i lechebno-profilakticheskogo naznachenija / I. F. Gorlov // Mjasnaja industrija. - 1997. - ¹ 8. - S. 5-6.
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10. Slozhenkina, M. I. Razrabotka tehnologii mjasnyh izdelij s ispol'zovaniem rastitel'nyh belkovo-uglevodnyh kompleksov i biologicheski aktivnyh veshhestv: uchebnoe posobie / M. I. Slozhenkina, I. F. Gorlov. - Volgograd, 2015. - 72 s.
Authors
Gorlov Ivan Fedorovich, Doctor of Agricultural Sciences, Professor, academician of RAS,
Slozhenkina Marina Ivanovna, Doctor of Biological Sciences, Professor,
Mosolova Natalya Ivanovna, Doctor of Biological Sciences,
Barmina Tat'yana Nikolaevna,
Kuhta Lyudmila Fedorovna,
Danilov Yurij Dmitrievich
Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production,
6, Rokossovskogo str., Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.
Fedotova Gilyan Vasil'evna
Volgograd State Technical University,
28, Lenina av., Volgograd, 400005, This email address is being protected from spambots. You need JavaScript enabled to view it.
Miroshnik Aleksej Sergeevich, Graduate Student
St. Petersburg National Research University of Information Technologies, Mechanics and Optics,
9, Lomonosova str., Sankt-Peterburg, 191002, This email address is being protected from spambots. You need JavaScript enabled to view it.


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