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Rambler's Top100

Food processing Industry №1/2012

Performance data of Russia's food processing enterprises during January-October, 2011

PACKAGING AND LOGISTICS FOR FOOD PRODUCTION

Khmelevsky G.K. The modern packaging industry solves the problems of high-quality packing of food products

Ways of increasing the competitiveness of the food enterprises and their suppliers

"Maisky": favorite tea changes packaging

Smirenniy I.N. The packaging industry: intensive development or intensive stagnation?

Filling of tubes

Ananiev V.V., Filinskaya Yu.A., Kirsh I.A., Bannikova O.A., Utkin A.O.Improving the quality of composite polymeric materials and packaging design

  Tags: combined polymeric materials; design of packaging; ultrasonic treatment; polyethylene.
Summaries: In the article is described the value of packaging which are based on multilayer polymer materials (MPM) for food industry at present. It's also described some problems were appear during MPM producing. In the article are given results of structure changing of polymer film, that was obtained from blend, treated by supersonic during extrusion. And also the article contains representation of the researches about dependence of adhesion strength on structure, formed by supersonic treatment of polymer's blend.



Zhilinsky P.B., Kochetkova E.N., Aksenova T.I.Film for packing food products

  Tags: film; polyethylene; benzoic acid; bacteria; model environment; infusorium; spectroscopy.
Summaries: In the article is described the film material with the antimicrobial properties, derived on the basis of the low-density polyethylene by force of introducing in an antimicrobial component directly in the production process of the film. Are presents rheological and strength characteristics of the film material with following microbiological studies. On basis of these studies have drawn conclusions about the effectiveness of such an active packing.



The production of ultra-pasteurized milk in innovative packaging

The life cycle of packaging

Churmasova L.A., Titova S.S.Environmental labelling is a tool of environmental management

  Tags: ecologically pure product; environmental labelling; environmental certification.
Summaries: The article deals with basic concepts related to the production of environmentally friendly products. The investigation is carried through the analysis of such important issues as environmental certification, eco-labeling. The basic laws and normative documents in this area, is listing the basic principles of eco-labeling.



The dumplings in a Doy-pack

Vereshchagin A.L., Beliaeva L.A.Study of elemental composition of bottled mineral water in PET containers.

  Tags: mineral water; polymer container; surface; polyethylene terephthalate (PET).
Summaries: In this work, research was carried out by the surface of the containers made of polyethyleneterephthalate and composition of bottled mineral water "Silver key". For the study were taken bottled water different volume of the filling. The authors have found a significant change in the composition of mineral water during storage. As the authors have proved the deposition of the elements of mineral water on the surface of the containers made of polyethyleneterephthalate.



Technology FlexWave Krones is awarded the German prize for packaging

International exhibition "Cat Show 2012"

Ecological forum in Lipetsk

Discussion of the problems of food products packaging in the Public Chamber of the Russian Federation

ECONOMICS AND MANAGEMENT

Korzunov S.A., Karpov V.I.The methodology of planning of scientific works

  Tags: planning; labor; academic work; duration; duration; management; efficiency.
Summaries: This paper examines regulation methods of scientific research and development. The method of laboriousness justification of scientific works based on standard schedules is proposed. Also proposed an algorithm of determining laboriousness and duration of research and development works.



Kisilev V.M., Kisileva T.F., Mozzherina I.V.The consumption of fish in Russia: methodological aspects

  Tags: structure of production, exports and imports of fish per capita consumption of fish and fish products; Aquaresources.
Summaries: Considered the scope and structure of the Russian market of fish and fish products: fishing and farming and fishing areas, exports and imports.It is calculated that at present the average value of consumption of fish meat of the population of Russia may be considered 17.2 kg/person/year. To achieve the rates of consumption of fish and fish products recommended by the Russian Ministry of Health in an amount (18-22 kg), it is recommended to design logistics supply chain of fresh fish to the great distance a large proportion of consumers from the regional marine fisheries and the increase in total processed fish share a high degree of semi-readiness.



"Tetra Pak" opens the Centre of development of new products

TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF

Edelev D.A., Kantere V.M., Matison V.A., Volohin V.V.Handling of potentially dangerous products in the safety management system

  Tags: food production; safety management; identification; the algorithm of the activities; trade turnover.
Summaries: Overview of a protocol for handling with potentially dangerous products in the safety management system and regulations for the withdrawal of dangerous goods from the trade turnover.



ENGINEERING AND TECHNOLOGY

Pas'ko O.V., Smirnova N.A.Development of the technology of cottage cheese organic food products

  Tags: cottage cheese bioproduct; fermented creamy bioproof-reader; organoleptic indicators; rheologic characteristics.
Summaries: Article is devoted research and working out of technology of a cottage cheese bioproduct with use of the fermented creamy bioproof-reader. Studies have found that the use of fermented creamy bioproof-reader in an amount of 30 % has a positive effect on the studied parameters and can be recommended for the production of cottage cheese bioproduct.



Shazzo R.I., Ruchkin V.C., Bezzabotov Yu.C. The prospects for modernization of ammonia refrigeration plants at the enterprises of the food-processing industry

  Tags: food processing; the energy efficiency; ammonia; refrigeration plant; environmental and technological safety.
Summaries: Based on a survey of existing ammonia refrigeration systems in use in the food processing industry, offers a number of technical solutions to ensure the effectiveness of their work, as well as environmental and industrial safety.



Demodova T.I., Bakaeva M.M., Gorbachev M.G.Improvement of the technology of drying of pectin containing raw materials

  Tags: infrared processing momentary; finish drying, dry up; pectincontent crude (raw produce); table beet press.
Summaries: In this work the complex (combine) way of drying using stepping EK-drying prossesing and post-drying with using traditional convection electrically admission. Using this way we can get dry press of beet with high characteristics of quality.



RAW MATERIALS AND ADDITIVES

Petrova E.A., Legon'kova O.A.The use of chitosan in meat industry

  Tags: chitin; chitosan; meat industry; meat products; protective cover; preservative.
Summaries: Considered the properties of chitosan and ways of its use in the manufacture of various meat products, including as a protective cover.



Seco Tomato

Europe and the nature of Greece lay your table

QUALITY AND SAFETY

Onuchak L.A., Pivovarova N.A., Zotova A.V., Makarova N.V.Microcolumn liquid-adsorption chromatography for the analysis of synthetic dyes in soft drinks and juices

  Tags: juice; lemonade; a synthetic food colour; microcolumn thin-layer chromatography.
Summaries: Presents the results of determining the presence synthetic colorants Tartrazine (E-102), Quinoline Yellow WS (E-104), a Sunset Yellow FCF (E-110), Azorubine (E-122), Ponceau 4R (E-124), a Allura red AC (E-129), Indigo carmine (E-132), Brilliant Blue FCF (E-133) in lemonades and juices, using new variant of of thin-layer chromatography - microcolumn liquid-adsorption chromatography with densitometric detection zones sorbate in the sorbent layer.



Rodionova N.C., Popov E.C., Bahtina T.I.Influence of low-temperature processing on the microbiological safety of semi-finished products from squid

  Tags: thermal processing; hydrobionts; air-o-steam.
Summaries: One of the biggest challenges of catering industry is to improve the processes of thermal cooking of raw materials, achieved through the use of universal thermal equipment - appliance. We found that the use of pre-packaging of samples of squid in the flexible polymer bags with subsequent thermal treatment humid allows to extend the shelf-life of 2,5-4 times as compared with conventional treatment.



NUTRITION AND HEALTH

Savateeva L.Yu., Prokushev E.F., Presnyakova O.P., Savateev E.V.Adaptive products with antioxidant effect

  Tags: adaptive products; anti-oxidative action; natural adaptogens; quality; safety.
Summaries: The paper provides the review of the of the research results of scientists members of school Adaptation Foodstuffs in search of natural adaptogenes, development of foodstuffs with antioxidant properties and development of new assessment methods of their quality and safety.



NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM COMPANIES

EVENTS AND FACTS

International exhibition "Agroprodmash-2011"

FOOD SHOW CHRISTMAS-2011

The modern water treatment technologies and equipment protection from corrosion and hot

To develop the innovation economy of agroindustrial complex

Modernization of the food industry in Russia