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Rambler's Top100

Food processing Industry №2/2019



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

TOPIC OF THE ISSUE: FOOD INGREDIENTS - ADVANCED FOODS

Tkeshelashvili M.E., Bobozhonova G.A., Sorokina A.V.Sugar confectionery functional purpose

P. 10-14 Key words
functional ingredients; milk protein; sugary confectionery; sweets; whey protein

Abstract
Sugary confectionery belongs to the number of important and favorite components of a daily diet of all age groups of the population. Therefore the ideas of creation of the functional confectionery products corresponding to the principles healthy diet are relevant. The purpose of the study became the creation of formula and the production technology of the praline covered sweets with the high protein content. The subject of the development were sugary confectionery products with the high content of concentrates of whey and milk proteins with 100% use of sweetener, with the addition depending on the formula of pasta from roasted hazelnut kernels, almond, or peanut. The work is performed at the Scientific research institute of "Food security" of Plekhanov Russian University of Economics. Methods and techniques of research were applied traditional for laboratories of confectionery factories. Based on the conducted laboratory researches chose the composition sweets of two tastes and a percentage ratio of components in formula of the praline covered sweets with the high protein content. For ensure high protein content in the product of the milk protein concentrate used in combination with whey protein concentrate. As a sweetener was used maltit, isomalt, steviozid, inulin. For increase food and biological values in the composition of the product were used chicory. The food value of the praline covered sweets is calculated, the received results have confirmed efficiency of the chose composition of raw materials: the high protein content in a made product (27,0-28,0%). Thus, were developed the praline covered sweets with the high protein content, increased food and biological value, with reduced sugar content and caloric content, which made it possible to expand the range of confectionery products for functional purpose.

References
1. Strategiya povysheniya kachestva pishchevoj produkcii v Rossijskoj Federacii do 2030 goda: Rasporyazhenie Pravitel'stva Rossijskoj Federacii ot 29.06.2016 № 1364 r [EHlektronnyj resurs] // Rezhim dostupa: http://government.ru / media / files / 9JUDtBOpqmoAatAhvT2wJ8UPT5Wq8qIo. pdf.
2. Tkeshelashvili, M. E. Nestandartnye nauchnye razrabotki v proizvodstve muchnyh konditerskih izdelij dlya "zdorovogo" pitaniya / M. E. Tkeshelashvili, N. P. Kosheleva, G. A. Bobozhonova // Hleboprodukty. - 2017. - № 2. - P. 40-44.
3. Tkeshelashvili, M. E. Vliyanie mnogofunkcional'nyh pishchevyh ingredientov na ustojchivost' shokolada k "posedeniyu" / M. E. Tkeshelashvili, G. A. Bobozhonova, N. P. Kosheleva // Konditerskoe proizvodstvo. - 2016. - № 6. - P. 10-13.
4. Tkeshelashvili M. E. Vliyanie antioksidantov na srok godnosti saharnogo pechen' Tkeshelashvili, N. P. Kosheleva, G. A. Bobozhonova G. A. // Konditerskoe proizvodstvo. - 2016. - № 3. - P. 10-12.
5. Tkeshelashvili, M. E. Vliyanie pishchevyh ingredientov na kachestvo i srok godnosti sdobnogo pechen'ya / M. E. Tkeshelashvili, N. P. Kosheleva, G. A. Bobozhonova // Hleboprodukty. - 2017. - № 7. - P. 50-51.
6. Tkeshelashvili, M. E. Vafel'nye izdeliya, otvechayushchie sovremennym trebovaniyam zdorovogo pitaniya / M. E. Tkeshelashvili, N. P. Kosheleva, G. A. Bobozhonova // Konditerskoe proizvodstvo. - 2017. - № 5. - P. 4-7.
7. Reznichenko, I. Yu. Formirovanie assortimenta muchnyh konditerskih izdelij funk-cional'noj napravlennosti / I. Yu. Reznichenko [et al.] // Tekhnika i tekhnologiya pishchevyh proizvodstv. - 2017. - T. 45. - № 2. - P. 149-162.
8. Smolihina, P. M. Razrabotka tekhnologii proizvodstva zhelejnyh i sbivnyh konfet funkcional'nogo naznacheniya / P. M. Smolihina, E. I. Muratova // Konditerskoe proizvodstvo. - 2013. - № 5. - P. 20-21.
9. Krylova, Eh. N. Novoe v tekhnologii proizvodstva tirazhennogo irisa / Eh. N. Krylova, E. N. Mavrina, T. V. Savenkova // Konditerskoe proizvodstvo. - 2013. - № 5. - P. 15.
10. Magomedov, G. O. Sbivnye konfety dlya shkol'nogo pitaniya / G. O. Magomedov [et al.] // Konditerskoe proizvodstvo. - 2017. - № 3. - P. 6-10.
11. Magomedov, G. O. Sbivnoe konditerskoe izdelie s ovoshchnymi poroshkami / G. O. Magomedov [et al.] // Sovremennoe hlebopekarnoe proizvodstvo: perspektivy razvitiya. Sbornik nauchnyh trudov XVI Vserossijskoj zaochnoj nauchno-prakticheskoj konferencii. - 2015. - P. 75-77.
12. Yakunina, E. S. Ispol'zovanie ehkstrakta zelenogo chaya v proizvodstve konfet funkcional'nogo naznacheniya / E. S. Yakunina, V. S. Rybchinskaya // Sovremennaya nauka: aktual'nye problemy i puti ih resheniya. - 2016. - № 1 (23). - P. 46-48.
13. Temnikov, A. V. Razrabotka pomadnyh konfet funkcional'nogo naznacheniya / A. V. Temnikov [et al.] // Innovacionnye tekhnologii v pishchevoj i pererabatyvayushchej promyshlennosti. EHlektronnyj sbornik materialov I Mezhdunarodnoj nauchno-prakticheskoj konferencii. - 2012. - S. 355-358.
14. Tarasenko, N. A. Razrabotka receptury pralinovyh konfet s funkcional'nym zhirovym komponentom / N. A. Tarasenko, S. N. Nikonovich // Izvestiya vysshih uchebnyh zavedenij. Pishchevaya tekhnologiya. - 2014. - № 1 (337). - P. 64-66.
15. Skobel'skaya, Z. G. Marmelad funk-cional'nogo naznacheniya, soderzhashchij l'nyanoe maslo / Z. G. Skobel'skaya [et al.] // Konditerskoe proizvodstvo. - 2017. - № 6. - P. 4-9.
16. Novickaya, E. G. Proizvodstvo sbivnyh konfet iz tykvy / E. G. Novickaya, T. V. Parfenova // Konditerskoe proizvodstvo. - 2017. - № 1. - P. 6-10.
17. Tabatorovich, A. N. Razrabotka i ocenka kachestva obogashchennogo marmelada dlya detskogo pitaniya / A. N. Tabatorovich [et al.] // Konditerskoe proizvodstvo. - 2015. - № 6. - P. 13-16.
18. Tabatorovich, A. N. Razrabotka i ocenka kachestva obogashchennogo zhelejnogo marmelada s dobavleniem nastoya gibiskusa / A. N. Tabatorovich, O. D. Hudyakova // Tovaroved prodovol'stvennyh tovarov. - 2013. - № 6. - P. 4-10.
Authors
Tkeshelashvili Manana Emel'yanovna, Candidate of Technical Sciences,
Bobozhonova Galina Aleksandrovna, Candidate of Technical Sciences,
Sorokina Anna Vladimirovna
Plekhanov Russian University of Economics,
117997, Moscow, Stremyanny, 36, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kabanov V.L., Novinyuk L.V., Kukin M.Yu., Velinzon P.Z.Sorption-active complex obtaining from mycelial waste of citric acid production

P. 15-17 Key words
Aspergillus niger; citric acid; heavy metals; mycelial waste; sorption; waste treatment

Abstract
The article representing a study on obtaining a sorption-active material from ьнсудшфд industrial waste of citric acid fermentation. Research investigated at VNIIPD - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, St. Petersburg. Shown that Aspergillus niger fungus mycelia under alcali treatment by 3-8% NaOH solution 1:10 w / v at 60°C for 1,0-1,5 h forms a chitin-glucan complex with 58-62% yield on dry biomass. A subsequent treatment with 8% NaOH solution forms a chitosan-glucan complex and its yield highly depends on small particle content and reaching 38-55% on dry mycelia in relation to filtering conditions and linear correlated to sorption capacities of chitosan-glucan complex for Pb (II) and Cu (II) ions. Shown that adsorptive fraction could be extracted by 3% hydrochloric acid and percipated by adjusting pH of solution to 9,5-10,0. Maximal sorption capacity of isolated sorption complex is up to 5,3-5,8 mmol / g and 6,0-6,3 mmol / g for Pb (II) and Cu (II) respectively. Obtained biocomplex can be used in wastewater treatment for copper and lead ions removal and for water purification in food industry. A technological chart developed for adsorptive complex production allows to dissolve simultaneously an ecological problem for citric acid processing mycelial waste conversion.

References
1. Philibert, T. Current status and new perspectives on chitin and chitosan as functional biopolymers / T. Philibert, B. H. Lee, N. Fabien //Applied biochemistry and biotechnology. - 2017. - T. 181. - №. 4. - S. 1314-1337.
2. Wang, J. Chitosan-based biosorbents: modification and application for biosorption of heavy metals and radionuclides / J. Wang, C. Chen // Bioresource technology. - 2014. - T. 160. - S. 129-141.
3. Muxika, A. Chitosan as a bioactive polymer: processing, properties and applications / A. Muxika [et al.] // International Journal of Biological Macromolecules. - 2017 - T. 105. - № 2. - S. 1358-1368.
4. Devlieghere, F. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables / F. Devlieghere, A. Vermeulen, J. Debevere // Food microbiology. - 2004. - T. 21. - № 6. - S. 703-714.
5. Gallaher, C. M. Cholesterol reduction by glucomannan and chitosan is mediated by changes in cholesterol absorption and bile acid and fat excretion in rats / C. M. Gallaher [et al.] // The Journal of nutrition. - 2000. - T. 130. - № 11. - S. 2753-2759.
6. Gerente, C. Application of chitosan for the removal of metals from wastewaters by adsorption - mechanisms and models review / C. Gerente // Critical reviews in environmental science and technology. - 2007. - T. 37. - № 1. - S. 41-127.
7. Novinjuk, L. V. Vydelenie hitin- i hitozangljukanovyh biopolimerov iz micelial'nyh othodov proizvodstva limonnoj kisloty / L. V. Novinjuk [i dr.] // Pishhevaja promyshlennost'. - 2016. - № 11. - S. 30-31.
8. Zhao, G. Sorption of heavy metal ions from aqueous solutions: a review / G. Zhao [et al.] // The open colloid science journal. - 2010. - T. 4. - № 1. - S. 16-31.
9. Muzzarelli, R. A.A. Potential of chitin / chitosan-bearing materials for uranium recovery: An interdisciplinary review / R. A. A. Muzzarelli // Carbohydrate Polymers. - 2011. - T. 84. - № 1. - S. 54-63.
10. Guibal, E. Interactions of metal ions with chitosan-based sorbents: a review / E. Guibal // Separation and Purification Technology. - 2004. - T. 38. - № 1. - S. 43-74.
11. Rinaudo, M. Chitin and chitosan: properties and applications / M. Rinaudo // Progress in polymer science. - 2006. - T. 31. - № 7. - S. 603-632.
Authors
Kabanov Vladimir Leonidovich,
Novinyuk Lyudmila Vasil'evna, Candidate of Technical Sciences,
Kukin Mihail Yur'evich, Candidate of Technical Sciences,
Velinzon Polina Zalmanovna, Candidate of Technical Sciences
All-Russian Research Institute for Food Additives - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
55, Liteyniy prospect, St. Petersburg, 191014, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tanashkina T.V., Semenyuta A.A., Prihod'ko Yu.V., Klykov A.G.Functional food ingredients in buckwheat grains and processed products

P. 18-21 Key words
buckwheat grain; dietary fiber; gluten-free buckwheat cookie; light and scalding buckwheat malt; rutin

Abstract
Grain raw materials are a source of functional food ingredients: dietary fiber (DF), vitamins, minerals, etc. A distinctive feature of buckwheat grains is a high content of DF and rutin. The purpose of this work was to determine content of DF and rutin in buckwheat grain, malt and cookie, to evaluate the possibility of using buckwheat malt as a raw material for production gluten-free functional flour confectionery. The objects of research were the grain of buckwheat Fagopyrum esculentum M?ench. varieties Izumrud, light and scalding buckwheat malt, gluten-free buckwheat biscuit cookies. The method Kurshner-Ghanaka was experimentally selected for quantitative determination of DF in buckwheat grain and the products of its processing. The content of DF and rutin in buckwheat grain, light and scalding malt, cookies was analyzed. It was shown that the level of DF in light malt was the same as in grain while the content of rutin increased by 21.5%. DF and rutin in scalding malt were less than in the grain by 10%. The most significant differences between the two types of buckwheat malt were found in the rutin content: in the light it was by 27.6% larger than in the scalding. Thus, it was established that light buckwheat malt can be an effective source of DF and rutin for food production. DF and rutin in buckwheat cookie were present in an amount sufficient to classify cookie as functional foods.

References
1. Iunihina, V. Krupjanye produkty - istochnik pishhevyh volokon / V. Iunihina // Hleboprodukty. - 2009. - № 5. - S. 44-46.
2. Phiarais, B.P.N. Processing of a top fermented beer brewed from 100% buckwheat malt with sensory and analytical characterization / N.B.P. Phiarais [et al.] // Journal of the Institute of Brewing. - 2010. - V. 116. - № 3. - R. 265-274.
3. Tanashkina, T.V. Bezgljutenovye slaboalkogol'nye napitki iz svetlogo i tomlenogo grechishnogo soloda / T.V. Tanashkina [i dr.] // Tehnika i tehnologija pishhevyh proizvodstv. - 2017. - № 2. - S. 74-80.
4. Krahl, M. Determination of optimized malting conditions for the enrichment of rutin, vitexin and orientin in common buckwheat (Fagopyrum esculentum Moench) / Krahl M. [et al.] // Journal of the Institute of Brewing. - 2008. - V. 114. - № 4. - P. 294-299.
5. Kreft, I. Rutin content in buckwheat (Fagopyrum esculentum Moench) food mate-rials and products / I. Kreft, N. Fabjan, K. Yasumoto // Food Chemistry. - 2006. - V. 98. - № 3. - R. 508-512.
6. Skurihin, I.M. Tablicy himicheskogo sostava i kalorijnosti rossijskih produktov pitanija / I.M. Skurihin, V.A. Tutel'jan. - M.: DeLi-print, 2008. - 276 s.
7. Mar'in, V.A. Pishhevaja cennost' othodov pererabotki zerna grechihi / V.A. Mar'in, A.L. Vereshhagin // Hleboprodukty. - 2014. - № 7. - S. 51-53.
8. Borodina, Z.V. Issledovanie pro-dovol'stvennyh tovarov: ucheb. posobie dlja vuzov: 2-e izd., pererab. i dop. / Z.V. Borodina. - M.: Jekonomika, 1970. - 408 s.
9. Jussi-Pekka, R. The search for biological activity in finish plant extracts containing phenolic compounds / R. Jussi-Pekka . - Helsinki, Academic dissertation, 2001. - 72 p.
10. Dietrych-Szostak, D. Effect of Processing on the Flavonoid Content in Buckwheat (Fagopyrum esculentum M?ench) Grain / D. Dietrych-Szostak, W. Oleszek // Journal of Agricultural and Food Chemistry. - 1999. - V. 47. - № 10. - P. 4384-4387.
11. Bai, C.Z. Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations / C.Z. Bai [et al.] // Genetics and Molecular Research. - 2015. - V. 14. - № 4. - P. 19040-19048.
12. Yasuda, T. An enzyme degrading rutin in tartary buckwheat seeds / T. Yasuda, K. Masaki, K. Kashiwagi // Nippon Shokuhin Kogyo Gakkaishi. - 1992. - V. 39. - № 11. - P. 994-1000.
Authors
Tanashkina Tatyana Vladimirovna, Candidate of Biological Sciences,
Semenyuta Anna Andreevna, Candidate of Technical Sciences,
Prihod'ko Yurij Vadimovich, Doctor of Technical Sciences, Professor
Far Eastern Federal University,
690950, Vladivostok, Sukhanova str., 8, This email address is being protected from spambots. You need JavaScript enabled to view it.
Klykov Aleksej Grigorievich, Doctor of Biological Sciencess, corresponding member of RAS
Primorsky Scientific Research Institute of Agriculture,
692539, Primorcky krai, Ussuriysky district, stl. Timiryazevsky, 30, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kovaleva I.L., Soboleva O.A.Beverages biocorrective action in the diet of preventive health food

P. 23-25 Key words
extract; hydrolysis; plant raw materials; polycomponent concentrate; soft drink; stress; the immune system

Abstract
The article presents the material on the development of beverages biocorrective action. Creating products of preventive health actions is very important due to the negative influence of the environment on the human body. The possibility of creating soft drinks on plant raw materials, potentially capable of showing a targeted functional effect, is noted. Examples of such developments are given. One of the most common ailments is stress. It causes a failure in the nervous, immune, endocrine and other systems of the body. It is known plant raw materials containing a complex of nutrients that can reduce the negative effects of stress and positively affect the state of the human immune system. Based on the analysis of the literature, such raw materials were selected. The compositions of plant mixtures agreed and approved by scientists of "Russian Scientific Center of Medical Rehabilitation and Health Resort" of the Russian Federation Ministry of Health. The list and mass fraction of each type of raw materials for polycomponent concentrates "Resonance-1" and "Resonance-2" are given. The basic technology based on biocatalysis was used to obtain extracts from plant mixtures. The possibility of maximum preservation of biologically active substances of raw materials due to the use of gentle temperature conditions at all technological stages. The main parameters of the hydrolysis of plant mixtures are described: ratio of solid and liquid phases, pH, hydrolysis time, temperature, duration of assimilation of extract. The parameters of the concentration of the extracts for cooking of polycomponent concentrates are indicated. The resulting concentrates were used as the basis for the creation of soft drinks. The dry matter content of prescription ingredients in beverages is given. The use of dihydroquercetin, lucerne extract, echinacea extract and spices has been substantiated in these compounds. The content of amino acids, total phenolic compounds, micro- and macroelements in polycomponent concentrates and drinks based on them has been determined. The given data of analytical researches show presence of amino acids and microelements in products that are involved in the work of the nervous and immune systems. They also have a positive effect on the work of the whole organism. Soft drinks "Resonance-1" and "Resonance-2" are socially significant products. They expand the range of soft drinks with a preventive health-improving effect.

References
1. 1. Filonova, G. L. Pishhevaja kombinatorika v tehnologijah polikomponentnyh koncentratov s ispol'zovaniem rastitel'nogo syr'ja i napitkov na ih osnove / G. L. Filonova [i dr.] // Pivo i napitki. - 2012. - № 4. - S. 22-25.
2. Filonova, G. L. Koncentraty polikomponentnye s fitokompleksom napravlennogo biokorregirujushhego dejstvija i napitki na ih osnove / G. L. Filonova [i dr.] // Pivo i napitki. - 2014. - № 2. - S. 50-54.
3. Filonova, G. L. Fitokompleks syr'ja napitka "Jeffekt" s protivoukachivajushhim svojstvom / G. L. Filonova [i dr.] // Pivo i napitki. - 2017. - № 1. - S. 18-21.
4. Putyrskij, I. N. Lekarstvennye rastenija: Jenciklopedija / I. N. Putyrskij, V. N. Prohorov - Minsk: Knizhnyj dom, 2003. - 655 s.
5. Filonova, G. L. Polikomponentnyj koncentrat "Jendodar" iz pektinosoderzhashhego plodovo-jagodnogo syr'ja / G. L. Filonova [i dr.] // Pivo i napitki. - 2013. - № 6. - S. 56-58.
6. Gol'berg, Ja. S. Dolgoletie - jeto real'no / Ja. S. Gol'dberg. - Barnaul, 2009. - 16 s.
7. Jekspertnoe zakljuchenie na biologicheski aktivnuju dobavku k pishhe "Jerakond", rekomenduemuju v kachestve istochnika ljuteolina, proizvodstva OOO "NPO "Jerakond" // FBUZ FCGiJe Rospotrebnadzora. - 09.08.11. - № 10-2FC 3864.
8. Prjanosti, specii, jefirnye masla: Polnaja jenciklopedija - SPb.: Ves', 2001. - 255 s.
9. Aminokisloty. Ih svojstva i rol' v organizme [Jelektronnyj resurs]. - Rezhim dostupa: http://ostanovis.com / t-funkcii_amino.php
Authors
Kovaleva Irina Lvovna,
Soboleva Olga Aleksandrovna, Candidate of Technical Sciences
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Voloshchenko L.V., Shevchenko N.P., Kaledina M.V. Beet as a source of antioxidants in canned meat

P. 26-30 Key words
antioxidants; beet; betanin; canned meat; expiry terms; flavonoids; vitamin С

Abstract
The use of beetroots as a source of natural antioxidants in the technology of canned meat is a promising area of the industry development. The aim of this article is to study the influence of technological processing modes on the content of antioxidants of different varieties of table beet and formulation of enriched canned meat with beet. The subject of research were fresh-harvested and stored roots of table beetroot varieties Bordo 237, Cylinder, Movir, Odnorostkovaya, Valenta and product samples obtained in the laboratory. The studies were performed using the antioxidant content in all samples of table beet was determined. The next stage standard methods of analysis in compliance with traceability principles of measurements. At the first stage, we studied the effect of common conservation regimes for various products on the content of betanin, vitamin C, flavonoids in beetroot. There was established a regular decrease in the mass fraction of the determined substances at higher temperature and longer processing time. The most preferred use is high temperature and reduced exposure time. According to the results of the experiment, a variety of beets Bordo 237 is recommended for further analysis. The content of flavonoids after heat treatment was 15.0-21.0 mg%, vitamin C - 1.12-1.57 mg%, betanin -74.0-85.0 mg%. Production of canned "Meat Paste with Beet" with a 15% beet content demonstrated that the product practically does not differ in organoleptic parameters from the control sample, the energy value is not significantly reduced. In assessing the storage capacity of the product it was found that during the storage period of 2 years the content of flavonoids decreased by 13.47%, vitamin C by 27.85%, betanin by 23.5%. Compared to control sample the test sample with beet proved to be more resistant to oxidative damage. Inclusion of beetroots in the formulation of product prolonged the shelf life and improved the biological value of the product.

References
1. Moskaljuk, O. E. Razrabotka mjasnogo pashteta povyshennoj biologicheskoj cennosti / O. E. Moskaljuk [i dr.] // Pishhevaja promyshlennost': nauka i tehnologii. - 2017. - № 4 (38). - S. 9-13.
2. Konovalov, D. A. Antioksidanty plodov i ovoshhej / D. A. Konovalov, V. N. Orobinskaja, O. N. Pisarenko // Sovremennaja nauka i innovacii. - 2013. - № 4. - S. 76-83.
3. Bel'tjukova, S. V. Antioksidanty v pishhevyh produktah i metody ih opredelenija / S. V. Bel'tjukova, A. A. Stepanova, E. O. Livencova // Vіsnik Odes'kogo nacіonal'nogo unіversitetu. Hіmіja. - 2014. - T. 19. - № 4 (52). - S. 16-31.
4. Chatzigeorgiou, S. Isolation of natural products with anti-ageing activity from the fruits of platanusorientalis / S. Chatzigeorgiou [et all] - Phytomedicine. - 2017. - № 33. - S. 53-61.
5. Kabir, F. Antioxidant and cytoprotective activities of extracts prepared from fruit and vegetable wastes and by-products / F. Kabir [et all] // Food Chemistry. -2015. - № 167. - P. 358-362.
6. Vinnickaja, V. F. Perspektivy razvitija proizvodstva osnovnyh vidov plodoovoshhnoj produkcii dlja polnocennogo i zdorovogo pitanija / V. F. Vinnickaja, S. I. Danilin, O. V. Perfilova // Tehnologii pishhevoj i pererabatyvajushhej promyshlennosti APK - produkty zdorovogo pitanija. - №. 2. - 2014. - S. 45-50.
7. Khan, M. Plant betalains: chemistry and biochemistry / M. Khan, P. Giridhar // - Phytochemistry. - № 177. - P. 267-295.
8. Minzanova, S. T. Betalainovye pigmenty rastitel'nogo proishozhdenija: vydelenie, struktura i himicheskie svojstva / S. T. Minzanova, V. F. Mironov, O. V. Cepaeva // Butlerovskie soobshhenija. - 2010. - T. 19. - № 1-3. - S. 1-11.
9. Phisut, N. Characteristics and antioxidant activity of Maillard reaction products derived from chitosan-sugar solution / N. Phisut, B. Jiraporn // International Food Research Journal. - 2013. - № 20 (3). - P. 1077-1085.
10. Vhangani, L. N. Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems / L. N. Vhangani, J. van Wyk // FoodChemistry. -2013. - № 137. -P. 92-98.
Authors
Voloshchenko Lyudmila Viktorovna, Candidate of Agricultural Sciences,
Shevchenko Nadezhda Pavlovna, Candidate of Technical Sciences,
Kaledina Marina Vasil'evna, Candidate of Technical Sciences
Belgorod State Agricultural University named after V. Ya. Gorin,
1, Vavilova str., Mayskiy, Belgorodskay obl., 308503, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tvorogova A.A., Kazakova N.V., Gurskij I.A.Evaluation of the effect of the composition structure of ice cream on the dispersity of the air phase

P. 31-34 Key words
air phase dispersity; consistency; emulsifiers; functional proteins; polyphosphates; stabilizers

Abstract
The results of analytical and experimental studies on the evaluation of the effect of the composition of ice cream on the dispersity of the air phase, determining the state of its consistency, as an important organoleptic index, are presented. The following potential factors influencing the consistency of ice cream such as: the total mass fraction of dry substances in the product with the predominant role of mass fraction of fat; the qualitative and quantitative composition of its protein fraction of complex food additives being used, including stabilizers, emulsifiers and components, stabilizing the state of proteins and polysaccharides in the mixture are determined and investigated. The dispersity of the air phase has been estimated in three ways: visual assessment of microphotographs of the state of air bubbles; qualitative and quantitative evaluation of particles by sizes and by their content of a diameter less than 50 ?m; quantitative evaluation of the surface area under the distribution curve. The dispersity of the air phase in the ice cream was examined by using an "Olympus CX 41" light microscope with a built-in camera and software control. It has been established that the presence of emulsifiers in the stabilization system mostly to contribute to the formation of a highly disperse air phase in ice cream. In this case, the effect is enhanced with a high mass fraction of fat in the product (15% and more), additional use of functional proteins and polyphosphate. Studies have also shown that replacing of 20% of the dry skimmed milk residue (SOMO) in ice cream does not adversely affect the dispersity of the air phase, and the use of monostabilizers in the absence of emulsifiers leads to a reduction in dispersity, while the number of air bubbles of less than 50 ?m is reducing by 1.5 times. It is established that it is possible to significantly increase the dispersity of the air phase in dairy and cream ice cream when used simultaneously with the emulsifier of functional proteins and polyphosphates, but possible reduction of this index during storage should be taken into account. And the use of monostabilizers in the production of ice cream plombir negatively affects the dispersion of the air phase, which must be bear in mind when determining the shelf life of the product.

References
1. Goff, G. D. Morozhenoe / G. D. Goff, R. U. Gartel. - 7 e izd., pererab. i dop., per. s angl. pod nauch. red. d-ra tehn. nauk A. A. Tvorogovoj. - SPb.: Professija. - 2016. - 540 s.
2. Olenev, Ju. A. Spravochnik po proizvodstvu morozhenogo / Ju. A. Olenev [i dr.]. - M.: DeLi print, 2004. - 798 s.
3. Tvorogova, A. A. Nauchnye rekomendacii po stabilizacii struktury morozhenogo / A. A. Tvorogova. - M.: Izd-vo Rossel'hozakademii, 2003. - 46 s.
4. Tvorogova, A. A. Osobennosti primenenija pishhevyh volokon SenseFi v proizvodstve morozhenogo plombir / A. A. Tvorogova [i dr.] // Pishhevaja promyshlennost'. - 2016. - № 10. - S. 34-36.
5. Tvorogova, A. A. Svojstva i vlijanie jemul'gatorov na termoustojchivost' morozhenogo / A. A. Tvorogova, N. V. Kazakova, A. V. Landihovskaja // Holodil'naja tehnika. - 2018. - № 4. - S. 2-5.
6. MakKenn, B. M. Struktura i tekstura pishhevyh produktov. Produkty jemul'sionnoj prirody / B. M. Makkenn. - SPb.: izdatel'stvo "Professija", 2008. - 471 s.
7. Barej, F. Uluchshenie stabilizacii vozdushnoj fazy v morozhenom / F Barej // Proizvodstvo i realizacija morozhenogo i bystrozamorozhennyh produktov. - 2006. - № 1. - S. 34-36.
Authors
Tvorogova Antonina Anatol'evna, Doctor of Technical Sciences,
Kazakova Nataliya Vladimirovna, Candidate of Technical Sciences,
Gurskij Igor Alekseevich
All-Russian Scientific Research Institute of Refrigeration industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems, RAS,
12, Kostyakova str., Moscow, 127422, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Kolonchin K.V.Export of Russian fisheries products: current barriers and main directions of development. Part I

P. 36-39 Key words
еxport opportunities of the fisheries industry, export and import policy, its impact on the price environment of the domestic market

Abstract
The remaining imbalances in the development of agriculture and fisheries indicate a low level of planning, both in production and in the promotion of the products to domestic and foreign markets. These imbalances lead to a drop in income of processors and organizations engaged in agricultural production and harvesting of aquatic biological resources as well as to an increase in financial costs for storage and transportation of products to the consumer. One of the main directions of solving this problem can be an export development project to promote the products to the world food markets. Our country possesses the necessary resources for the implementation of this project. The basic elements of this Federal project are the development of the raw material base and manufacturing, the creation of a barrier-free environment for the promotion of products to foreign markets, building of modern infrastructure for the distribution and storage of products, projects for the promotion and market positioning of Russian products under umbrella brands. Despite the increase in exports of fish products to 2.15 billion US dollars, the value of Russian exports could perform better, provided diversification of export products based on high-refined products of aquatic biological resources. In a context of the high level of depreciation and obsolescence of the fishing fleet and coastal fish processing base, investments in the modernization of fisheries, fish farming, and processing facilities are much lower than the established levels, and the contribution of the fisheries industry to the GDP of the Russian economy does not reach one percent. All these factors act as mechanisms for braking and improving the efficiency of the fisheries industry. The current model of trade in fish products in the domestic and foreign markets requires a serious adjustment, with the focus of supplies primarily on the domestic market and the formation of fair prices, preventing the growth of uncontrolled exports to the detriment of the national interests of Russia. State participation in the solution of this issue can be realized by establishing tariff quotas for the export of fish products and changing the mechanism of allocation of quotas for the extraction of aquatic biological resources.

References
1. Ivanova, V. N. Novye orientiry razvitiya APK Rossii na period do 2030 goda / V. N. Ivanova, S. N. Seregin S. N // Pishchevaya promyshlennost'. - 2018. - № 8.
2. Ivanova, V. N. Faktory ehkonomicheskogo rosta agrarnoj ehkonomiki-prioritety i sistema mer gosudarstvennoj podderzhki / V. N. Ivanova, S. N. Seregin // Myasnye tekhnologii. - 2018. - № 10 (190).
3. Kajshev, V. G. EHkologiya, prirodo-pol'zovanie, bioraznoobrazie v koncepcii ustojchivogo razvitiya agrarnoj ehkonomikiV. G. Kajshev, S. N. Seregin // Pishchevaya promyshlennost'. - 2017. - № 5.
4. Ovcharova, L. Razvitie social'noj podderzhki nuzhdayushchihsya v Rossii: bar'ery i vozmozhnosti / L. Ovcharova, E. Gorina // Voprosy ehkonomiki. - 2017. - № 3.
5. Os'makov, V. O strategii razvitiya promyshlennosti v Rossii / V. Os'makov, A. Kalinin // Voprosy ehkonomiki. - 2017. - № 5.
6. Kunashko, A. Ocenka ehkonomicheskogo potenciala ispol'zovaniya bioresursov mirovogo okeana / A. Kunashko, A. Sosnilo // Voprosy ehkonomiki. - 2017. - № 6.
7. Zamaraev, B. Investicionnye processy i strukturnaya perestrojka rossijskoj ehkonomiki / B. Zamaraev, T. Marshova // Voprosy ehkonomiki. - 2017. - № 12.
8. Slobodenyuk, E. D. Gde prolegaet "cherta bednosti" v Rossii? / E. D. Slobodenyuk, V. A. Anikin // Voprosy ehkonomiki. - 2018. - № 1.
9. Materialy prezidiuma Gossoveta po voprosam razvitiya rybohozyajstvennogo kompleksa ot 19 oktyabrya 2015 g.
10. Gosudarstvennaya Programma Rossijskoj Federacii "Razvitie rybohozyajstvennogo kompleksa", utverzhdena Rasporyazheniem Pravitel'stva RF ot 7 marta 2013 g. № 315 r
11. Strategiya razvitiya rybnogo hozyajstva Rossijskoj Federacii na period do 2030 goda, utverzhdena prikazom Federal'nym agentstvom po rybolovstvu 30 marta 2018 goda.
Author
Kolonchin Kirill Viktorovich, Candidate of Economic Sciences
All-Union Scientific-Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Sosyura E.A., Romanenko E.S., Esaulko N.A., Selivanova M.V., Ajsanov T.S., German M.S., Guguchkina T.I.Technological modes of obtaining extracts of fruit and berry raw materials for the production of functional beverages

P. 40-43 Key words
blackberry; drinks of a functional purpose; extract; feijoa; hydraulic kit; temperature

Abstract
Drinks that are based on herbal ingredients began to receive widespread acceptance in recent years all over the world along with the production of soft drinks. The problem of creating new products with a wide range of physiological actions obtains a paramount importance at the present time. The plant material is a source of large amounts of organic compounds of different structures with a variety of preventive and curative properties of food. The article presents the results of a study on the establishment of extraction parameters and modes of biologically active substances from plant material in order to obtain extracts for the preparation of beverages of a functional purpose. The work was carried out on the basis of Stavropol State Agrarian University (Stavropol, Stavropol Territory) and the North Caucasus Federal Scientific Center for Horticulture, Viticulture, Wine-Making (Krasnodar, Krasnodar Territory) according to generally accepted methods. In the preparation of extracts used water treatment of the crushed mass of feijoa and blackberry. The extraction process was controlled by changing the mass fraction of dry substances. As a result of the conducted research, the optimal parameters and modes of the process of extraction of dry substances from feijoa and blackberry were established: the hydromodule was 1:1, the process duration was 24 hours; extraction temperature - 25°C. Such conditions of the process provided the greatest extraction of dry substances without destroying the functional ingredients, made it possible to carry out the extraction for a short period of time and reduce the cost of thermal processing of the medium. To assess the organoleptic characteristics of the extracts obtained, the results of their tasting evaluation are presented. The obtained extracts based on feijoa and blackberry were distinguished by high organ-leptic indices due to their bright amber-green and raspberry color and intense fruit and berry aromas inherent in this plant raw material.

References
1. Sosjura, E. A. Razrabotka tehnologii napitkov funkcional'nogo naznachenija na osnove vinogradnogo soka: avtoref. dis…. kand. tehn. nauk / E. A. Sosjura. - Krasnodar, 2014. - 24 s.
2. Sosjura, E. A. Tehnologija proizvodstva napitkov funkcional'nogo naznachenija na osnove vinogradnogo soka / E. A. Sosjura, T. I. Guguchkina, B. V. Burcev // Vestnik APK Stavropol'ja. - 2014. - № 1 (13). - S. 35-38.
3. Sosjura, E. A. Tehnologija proizvodstva napitkov funkcional'nogo naznachenija na osnove vinogradnogo soka i fejhoa / E. A. Sosjura, T. I. Guguchkina, B. V. Burcev. - Aktual'nye voprosy sovershenstvovanija tehnologii proizvodstva i pererabotki produkcii sel'skogo hozjajstva: materialy Mezhdunar. nauch. prakt. konf. / StGAU. - Stavropol', 2013. - 225-229 s.
4. Sosjura, E. A. Ispol'zovanie plodov fejhoa i ezheviki dlja proizvodstva napitkov funkcional'nogo naznachenija / E. A. Sosjura [i dr.] // Pishhevaja promyshlennost'. - 2013. - № 7. - S. 57-59.
5. Sosjura, E. A. Harakteristika processov jekstragirovanija dlja poluchenija pishhevyh ingredientov v tehnologii napitkov funkcional'nogo naznachenija / E. A. Sosjura. - Sovremennye resursosberegajushhie innovacionnye tehnologii vozdelyvanija sel'skohozjajstvennyh kul'tur v Severo-Kavkazskom federal'nom okruge: materialy 80 oj nauch. prak. konf. - StGAU. - Stavropol', 2015. - 156-159 c.
6. Sosjura, E. A. Jekstrakty iz rastitel'nogo syr'ja v tehnologii napitkov funkcional'nogo naznachenija / E. A. Sosjura [i dr.] // Vestnik APK Stavropol'ja. - 2013. - № 2 (10). - S. 41-44.
7. Sosjura, E. A. Napitki funkcional'nogo naznachenija na osnove vinogradnogo soka / E. A. Sosjura. - Molodye uchenye SKFO dlja APK regiona i Rossii: sb. nauch. tr. - StGAU. - Stavropol', 2013. - 37-41 c.
8. Sosjura, E. A. Napitok funkcional'nogo naznachenija na osnove vinogradnogo soka i ezheviki / E. A. Sosjura. - Sovremennye resursosberegajushhie innovacionnye tehnologii vozdelyvanija sel'skohozjajstvennyh kul'tur v Severo-Kavkazskom federal'nom okruge: materialy 78 oj nauch. prakt. konf. / StGAU. - Stavropol', 2014. - 188-191 s.
9. Sosyura, E. A. Prospects of using fruit of feijoa and blackberry for production of drinks of the functional purpose / E. A. Sosyura [et al.] // Harvard Journal of Fundamental and Applied Studies. - 2015. - № 1 (7). - S. 548-556
Authors
Sosyura Elena Alekseevna, Candidiate of Technical Sciences,
Romanenko Elena Semenovna, Candidate of Agricultural Sciences,
Esaulko Nataliya Aleksandrovna, Candidate of Agricultural Sciences,
Selivanova Mariya Vladimirovna, Candidate of Agricultural Sciences,
Ajsanov Timur Soltanovich, Candidate of Agricultural Sciences,
German Mariya Sergeevna
Stavropol State Agrarian University,
12, Zootehnicheskij lane, Stavropol, 355017, This email address is being protected from spambots. You need JavaScript enabled to view it.
Guguchkina Tatyana Ivanovna, Doctor of Agricultural Sciences, Professor
North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking,
39, 40 let Pobedy str., Krasnodar, 350901, This email address is being protected from spambots. You need JavaScript enabled to view it.



Romanchikov S.A. Technology of bread using electric kleb-baiking KHPE-IUZ furnace with ultrasound in pulse mode

P. 44-48 Key words
bakery oven; bakery products; dough; intensity; pulsed ultrasound

Abstract
Improving the quality indicators of bakery products in the production of bread in the field is a priority at present. In order to implement this task, a technology has been proposed for the production of bakery products using an electric baking oven with ultrasound in a pulsed mode. The technological solution is based on the use of an upgraded electric baking oven with an ultrasonic generator, an ultrasonic transducer and an ultrasonic transducer supplying ultrasound in a pulsed mode included in its design. A device for the ultrasonic treatment of liquid media (ULRA-1) allows sterilization of water in order to remove microorganisms. The use of a device for ultrasonic magnetostriction processing of flour (UMOM-1) provides the possibility of reducing the number of mesophilic-aerobic, optionally aerobic microorganisms and mold fungi in flour. The use of a dough divider (TD-16) makes it possible to reduce the complexity of the process of dividing the ripened volume of dough into dough pieces. A device for cutting and packing bread (UNUH-1) is used to speed up the process of dividing bread into chunks. Modernization of the device for the production of bakery products contributes to the intensification of baking, reducing package and carcinogenic substances, as well as improving the quality indicators of finished products. In order to achieve this goal, experimental studies were carried out that made it possible to determine the main parameters for baking bread. The impact of ultrasound in a pulsed mode in the baking process made it possible to reduce the consumption of specific thermal energy per unit of finished product by 15-18 %; to ensure uniform distribution of heat in the heat treatment zone and inside the dough piece without overheating; to preserve aromatic substances and vitamins in finished products, by reducing the time of heat treatment; to increase the heat exchange in the processing zone of the dough piece due to the turbulence of the hot air near-wall layer, which allows baking with a decrease in the temperature of the gaseous medium by 70 ... 100 °C, what allows to reach uniform coloring of a crust, lack of cancerogenic substances and reduction of cooling time; providing regulatory crumb moisture in finished products, which reduces pack, shrinkage and increases the shelf life of finished products.

References
1. Romanchikov, S. A. Tehnicheskie reshenija dlja proizvodstva hleba iz cel'nogo zerna / C. A. Romanchikov // Hleboprodukty. - 2018. - № 9. - S. 41-45.
2. Pat. 175392 Rossijskaja Federacija, MPK A21S 5 / 00, Testodelitel' / Romanchikov S. A. (RU), Lobov A. A. (RU), Popov A. A. (RU), Pahomov V. I. (RU), zajavitel' i patentoobladatel' Federal'noe gosudarstvennoe kazennoe voennoe obrazovatel'noe uchrezhdenie vysshego professional'nogo obrazovanija "Voennaja akademija material'no-tehnicheskogo obespechenija imeni generala armii A. V. Hruleva" (RU). - № 2017103553, prior 02.02.2017, opubl 04.14.17, Bjul 34. - 123 s.: il.
3. Patent 177366 Rossijskaja Federacija, MPK V26D 1 / 06, V26D 3 / 28, Ustrojstvo dlja narezki hleba / Romanchikov S. A. (RU), Degtjarev A. N. (RU), Babenkov V. I. (RU) i dr.; zajavitel' i patentoobladatel' Federal'noe gosudarstvennoe kazennoe voennoe obrazovatel'noe uchrezhdenie vysshego obrazovanija "Voennaja akademija material'no-tehnicheskogo obespechenija imeni generala armii A. V. Hruleva" (RU). - № 2017112816; zajavl. 13.04.2017 g. opubl. 19.02.2018 g. Bjul. № 5. - 167 s.: il.
4. Boev, V. F. Ispol'zovanie akusticheskih kolebanij dlja intensifikacii processov obrabotki vody v sistemah vodopodgotovki / V. F. Boev. - v kn. "Ul'trazvukovye tehnologicheskie processy - 98", Tezisy dokl. nauch. tehn. konferencii. - M.: MADI (TU), 1998. - 73-76 s.
5. Sanitarnye Pravila i Normy 2.1.4.559-96 "Pit'evaja voda. Gigienicheskie trebovanija k kachestvu vody centralizovannyh sistem pit'evogo vodosnabzhenija. Kontrol' kachestva", utverzhdeny postanovleniem Goskomsanjepidnadzora RF ot 24.10.1996 g.
6. Polandova, R. D. Sposoby aktivacii pressovannyh i sushenyh drozhzhej na hlebopekarnyh predprijatijah / R. D. Polandova [i dr.]. - Pishhevaja promyshlennost'. - Serija 27. - Vyp. 11. - M.: CNIITJeI Pishheprom, 1984.
7. Patent 2171582 Rossijskaja Federacija, MPK A21D 8 / 02, Sposob proizvodstva hleba / Shestakov S. D. (RU), Volohova T. P. (RU); OAO "Vologdahleboprodukt" (RU). opubl. 10.08.2001 Bjul. 23.
8. Hmelev, V. N. Ul'trazvukovye mnogofunkcional'nye i specializirovannye apparaty dlja intensifikacii tehnologicheskih processov v promyshlennosti / V. N. Hmelev [i dr.]. - Barnaul: AltGTU, 2007. - 416 s.
9. Pat. № 2473400 Rossijskaja Federacija, Ul'trazvukovaja kolebatel'naja sistema / Hmelev V. N. (RU), Cyganok S. N. (RU), Levin S. V. (RU), Hmelev S. S. (RU), zajavitel' i patentoobladatel' Bijskij Tehnologicheskij institut GOU VPO AltGTU.
10. Hmelev, V. N. Impul'snyj rezhim raboty jelektronnogo generatora ul'trazvukovogo tehnologicheskogo apparata / V. N. Hmelev [i dr.]. - Bijskij Tehnologicheskij institut GOU VPO AltGTU, - Jelektronnyj zhurnal "Tehnicheskaja akustika", 2013.
Author
Romanchikov Sergej Aleksandrovich, Candidate of Technical Sciences
Military academy of logistics,
8, Makarova emb., St. Petersburg, 199034, This email address is being protected from spambots. You need JavaScript enabled to view it.



Drannikov A.V., Titov, S.A., Derkanosova A.A., Polkanov A.S., Borodavicyn A.M.Influence of drying models of beet pulp to pectin yield

P. 49-51 Key words
beet pulp; drying; pectin; protopectin; superheated steam; vacuum

Abstract
Beet pulp is a by-product that is formed in colossal quantities in the production of sugar. It has a high nutritional value, but in its raw form it quickly deteriorates, so it must be preserved. One of the most relevant ways is drying. For the experiment, a method for drying the superheated vapor of a reduced pressure in a pulsed vibro-boiling bed was chosen because it allows to improve the quality of the finished product by lowering the temperature of the drying agent, thereby retaining a significant amount of nutrients in the starting product. To study the kinetic and hydrodynamic dependencies of the drying process, an experimental setup has been developed and created, which makes it possible to obtain the most accurate and reproducible results. In the course of the work, a lot of experiments were done, based on the results of which drying curves, drying rate curves and heating curves were constructed, according to the nature of the changes, the corresponding conclusions were drawn. As for the drying plant, the technological modes of its operation are determined that ensure a minimum specific energy consumption of the drying process per 1 kg of evaporated moisture and the maximum moisture stress of the drying chamber. In addition to the experiment on drying beet pulp, a study was also carried out on the content of pectin substances in the dried pulp. Pectin is a purified complex polysaccharide contained in plants. The set of functions of pectin is diverse: it is used as a thickener, stabilizer, clarifier, gellant, filter substance and water-retaining reagent. The greatest quantity is contained in apple squeezes, zesters of citros, beet pulp, pumpkin, etc. Calcium-pectate method was used to determine the amount of pectin and protopectin. In the course of the experiment, it was found that, with the proposed drying process, the yield of pectin substances significantly exceeds traditional methods. Based on the results of the data, histograms of the content of pectin and protopectin were plotted, depending on the method of drying. The corresponding conclusions were drawn from histograms.

References
1. Donchenko, L. V. Tehnologija pektina i pektinoproduktov: ucheb. posobie. - M.: DeLi, 2000. - 256 s.
2. Golubev, V. N. Pektin: himija, tehnologija, primenenie / V. N. Golubev, N. P. Sheluhina. - M., 1998. - 387 s.
3. Lukin, A. L. Sveklovichnyj pektin: ot polja do konechnogo produkta: monogra-fija / A. L. Lukin, V. V. Kotov, N. G. Mjazin. - Voronezh: Izd-vo "Istoki", 2005. - 176 s.
4. Drannikov, A. V. Vybor racional'nyh parametrov processa sushki sveklovichnogo zhoma v impul'snom vibrokipjashhem sloe ponizhennogo davlenija / A. V. Drannikov [i dr.] // Vestnik VGUIT. - 2017. - № 4. - S. 31-39.
5. Aver'janova, E. V. Pektin: metody vydelenija i svojstva / E. V. Aver'janova, M. N. Shkol'nikova. Alt. gos. tehn. un-t, BTI. - Bijsk: Izd-vo Alt. gos. tehn. un-ta, 2015. - 42 s.
Authors
Drannikov Aleksej Viktorovich, Docotor of Technical Sciences, Professor,
Titov Sergej Aleksandrovich, Docotor of Technical Sciences, Professor,
Derkanosova Anna Aleksandrovna, Candidate of Technical Sciences,
Polkanov Andrej Sergeevich,
Borodavicyn Andrej Mihajlovich
Voronezh State University of Engineering Technologies,
9d, Ol'hovyj lane, Voronezh, 394004, 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., Prilepa M.V.Study of correlations between the composition of components of red table wine extract and organoleptic evaluation

P. 52-54 Key words
extract components; mathematical dependence; organoleptic evaluation; table red wines

Abstract
Modern analytical methods of analysis require rather expensive imported equipment and a sufficiently high qualification of the researcher. In case of doubts about the quality of wine materials, enterprises usually resort to the services of accredited testing centers, which often lengthens the decision-making process. In addition, unscrupulous manufacturers in the pursuit of additional profits are not always interested in an objective assessment of the quality of cheap wine materials, which is one of the reasons for the emergence of a large number of counterfeit products. For the identification of wine products (including the identification of counterfeit products) requires a more in-depth analysis of a much larger number of physical and chemical parameters than is usually done. In order to obtain a more complete picture of the relationship between the components of the extract and the tasting assessment, a multivariate dispersion analysis (ANOVA) was carried out. 11 factors that can influence the tasting evaluation of the sample were selected. According to the results of the dispersion analysis for red wines, it was found that the correlation of the tasting ball and factors 1 - the ratio of "C / GL" - alcohol / glucose and factor IV - "GL / (PE minus ? VK, Yabk, MK, LC and Yank)", % - the reduced extract minus -tartaric acid, malic acid, lactic acid, citric acid, succinic acid - is insignificant, while the correlation from the combination of factors I and IV is 10%. The most significant factors for red wines were x - value of optical absorption - for red wines at 520 nm; V - "sum of AK / OE", % - amino acids / residual extract and IX - value of optical absorption: for red wines - at 420 nm. For them, the following values of correlation with the tasting ball are established: factor - 13% об.; factor V - 11% об; factor IX - 9% об. It was found that at low values of factor VIII - the proportion of Gallic and lilac acids, the correlation of the tasting score with factor V - "sum of AK / OE", % - amino acids / residual extract, increases significantly. Correlation of the tasting score with the factor VIII - percentage of root-knot and purple acid has a tendency to increase at low values of the factor IX - 9%. The paper presents graphical expressions demonstrating the influence of individual factors on the degree of correlation of the tasting score with other factors.

References
1. Anikina, N. S. Nauchnye osnovy identifikacii podlinnosti vinogradnyh vinomaterialov i vin: Dis. dokt. tehn. nauk: 05.18.7 / Anikina Nadezhda Stanislavovna; Nacional'nyj institut vinograda i vina "Magarach". - Jalta., 2014. - 369 s.
2. Panasjuk, A. L. Kriterii kachestva belyh vin Novogo Sveta / A. L. Panasjuk, M. V. Babaeva // Vinodelie i vinogradarstvo. - 2013. - № 5. - S. 22-24.
3. Zhirova, V. V. Instrumental'naja ocenka kachestva belyh stolovyh vin / V. V. Zhirova, V. Ju. Jan'kov, L. A. Valgina // Hranenie i pererabotka sel'hozsyr'ja. - 2011. - № 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.
Prilepa Marina Valentinovna, Candidate of Technical 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.



Nicievskaya K.N., Motovilov O.K.Sensory evaluation of bakery semi-finished product

P. 55-58 Key words
bakery semi-finished product; flax seeds; organoleptic evaluation

Abstract
The technology of obtaining semi-finished bakery products from wheat and flax seeds without prior preparation before mixing, the technology is based on the principle of hydro-mechanical dispersion with the use of technical and hardware equipment in the form of mechanical and acoustic apparatus. The method used is aimed at obtaining a test in which flour grinding was excluded, in order to increase the degree of microbiological safety, also hydrodynamic cavitation is aimed at reducing the microbiological contamination of the feedstock, grinding grain, heat treatment and homogenization in the preparation of a bakery semi-finished product. The chemical composition of flax seeds is presented, which allows to assume the production of a product of increased food and energy value. Studies on the selection of terminology for the development of a descriptive scale of possible inconsistencies of semi-finished bakery and finished products after bringing it to culinary readiness, the main organoleptic parameters (appearance, color, texture, smell and taste of the crumb) for the tasting Commission during the qualitative and quantitative assessment according to standardized terms of the established regulatory documentation. The average data taking into account the weighting coefficients on the results of testing the developed scale on the example of three samples of semi-finished products for bakery products and including the evaluation of finished products in terms of "taste of crumb" are presented. The profilograms of indicators on the established defects are made, the assumed reasons of occurrence of defectiveness at production of this category of production, on condition of observance of technological parameters of processing of vegetable raw materials are described. It is established that the use of this method allows to more accurately determine the level of product quality, as well as to analyze the formula ratio of components and its effect on the quality of semi-finished product at the end of processing in a mechano-acoustic apparatus.

References
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Authors
Nicievskaya Kseniya Nikolaevna, Candidate of Technical Sciences
Siberian University of Consumer Cooperation,
630087, Novosibirsk, av. K. Marx, 26, This email address is being protected from spambots. You need JavaScript enabled to view it.
Motovilov Oleg Konstantinovich, Doctor of Technical Sciences
Siberian Federal Scientific Centre of Agro-BioTechnologies of the Russian Academy of Sciences,
Working Village Krasnoobsk, Novosibirsk region, 630501, 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.About timing sports nutrition

P. 60-64 Key words
сarbohydrates; ergogenic efficacy; healthy lifestyle; nutrition timing; proteins; sports nutrition

Abstract
The paper discusses the timing of sports nutrition, the purpose of which is to optimize the time and frequency of its consumption, in order to achive a positive impact on the results of training and competitions of athletes in the short and long period of time. The final result can be considered as the development of strength, endurance, improvement of other athletic performance of athletes, as well as the improvement of the composition and structure of their body. The formation of a rational nutrition timing is also of interest for a wider circle of people who do not consider themselves to be professional athletes, so that the diet will bring them more health benefits. In the present work, the issues of increasing the sports achievements of athletes of various sports and enhancing the physical potential of people experiencing long-term and intense loads as a result of optimizing the time of receiving such basic macro-components of food as carbohydrates and proteins are analyzed. The authors, on the basis of summarizing the results of a large number of experimental studies, have shown that the timing of the consumption of these components can in a number of cases act as an effective ergogenic agent, i.e. have a direct impact on raising the level of athletic achievement in many sports. The recommendations on the time and amount of consumption of these components during intensive training and competitions are given. In the article it was demonstrated the advanteges of joint consumption of carbohydrates and proteins for solving problems associated with accelerating the recovery of glycogen resources in the body, minimizing muscle damage and stimulating their growth. For a wide range of readers, the data presented in the article are experimental studies on the search for answers to such questions, how often to eat and when is best for health to do it.

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Authors
Shterman Sergey Valeryevich, Doctor of Technical Science,
Sidorenko Mikhail Yurievich, 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 manufacturing,
11, Volokolamskoe highway, Moscow, 125080
Sidorenko Yuriy Il'ich, Doctor of Technical Science, Professor
Moscow state university of technology and management after K. G. Razumovsky (FСU),
73, Zemlynoy Val str., Moscow, 129004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Grashchenkov D.V., Chugunova O.V., Arisov A.V.Modern approaches to the organization of child nutrition

P. 65-70 Key words
computer program; database; diet, quality control; kidsfood; recipes; social nutrition

Abstract
The quality of school meals is the most important factor in ensuring the health of children. The high growth rate, physical and mental development of children and adolescents, combined with a significant neuropsychic load caused by an intensive learning process, determine the need for a constant dietary complex of all essential and replaceable nutrients, including proteins and amino acids, fats and fatty acids, various classes of carbohydrates, including dietary fiber, micronutrients, etc. The requirements for the development of diets, composition and sequence of calculations, modern approaches to the organization of nutrition of children, including the requirements of regulatory documentation. Special attention is paid to the evaluation criteria of diets, including the cost of developed diets. The authors, to facilitate and accelerate the process of preparation of the diets of children are encouraged to use the computer program "calculation System for public supply" version 5 in the original configuration. The structure of the program and features of drawing up, and also modeling of compounding are presented. The described program allows you to develop not only standard technological and technical-technological maps of the established sample and menu of diets (including the calculation of products for the period), but also to carry out calculations on the quantitative-cumulative accounting in catering enterprises. The authors, using the described program, developed a database of technical documentation for kids food products with the calculation of all regulated indicators of quality and safety. The developed database, functioning on the basis of the described program with additional service capabilities, is proposed to be used as an electronic collection of technical documentation for kids food. Electronic collections complemented finished menu of rations for nutrition of children (with further enrichment). The results of the development of the menu of diets, including the distribution of caloric intake, nutritional value (protein, fat, carbohydrates, vitamins, minerals, energy value) and natural norms of nutrition (net weight). Most indicators of the nutritional value of diets exceed the established standards of nutrition, the same applies to the food set. The authors describe an additional module of the program designed for laboratory quality control of kids food products.

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Authors
Grashchenkov Dmitrij Valer'evich, Candidate of Technical Sciences,
Chugunova Ol'ga Viktorovna, Doctor of Technical Sciences, Professor,
Arisov Aleksandr Valer'evich
Ural state University of Economics,
62 / 45, 8 Marta St / Narodnoy voli, Ekaterinburg, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.



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