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Rambler's Top100

Food processing Industry №10/2019

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


Agroprodmash-2019 broke records and revealed key industry trends


Bykova S.T., Kalinina T.G., Varitsev P.Yu., Bushueva T.V., Borovik T.E.Low-protein starch products for the children sick with phenylketonuria

P. 12-14 Key words
phenylketonuria, dietary (medical) nutrition, low-protein starch products, food fibers

In the article there are provided data on the work carried out at the Institute on creation of swelling low-protein mixes (kissels and puddings) based on starch for clinical nutrition of children more senior than one year sick with a phenylketonuria: it is a hereditary disease (group of fermentopatiya), resulted in violation of amino acids metabolism, generally phenyl alanine. The single (today) safe and effective method for treatment of this disease is the dietetics from the first days of life which allows to prevent severe damage of nervous system and to adapt socially to patients with this disease: high protein products are excluded from a food allowance. To expand the range and increase in nutritional value of low-protein mixes the functional ingredients are used: the vitamin and mineral mix "Fortamin" containing B1 vitamins (Thiaminum), B2 (Riboflavinum), B3 (Nicotinamidum), B9 (Acidum folicum) and iron; fruit and berry powders "Cherry", "Cranberry", "Apple" (kissels) and vegetable powders the "Carrots", "Pumpkin" (puddings) containing food fibers. It is shown that in the received the mixes protein content doesn't exceed permissible value (<1.0?%), fat is within 0.42 and 0.57 g, food fibers is within 3.1 and 14.5 g, carbohydrates is within 73.3 and 83.6 g that conforms "To uniform sanitary and epidemiologic and hygienic requirements to the goods which are subject to sanitary and epidemiological surveillance (monitoring)" of the Customs union of EurAsEC regarding requirements to low-protein products of baby food. The clinical trials of an acceptability and effectiveness of semi-finished products for preparation of low-protein dishes which are carried out based on the FGAU consulting and diagnostic center "National Medical Research Center of Health of Children" of the RF Ministry of Health showed safety and positive clinical effectiveness of medical nutrition of this type at a research as a part of a gipophenylalanine diet of patients with a classical phenylketonuria that will promote upgrading of their life.

1. Smirnova EA. Teoreticheskie i prakticheskie aspekty razrabotki pishchevyh produktov, obogashchennyh essencial'nymi nutrientami [Theoretical and practical aspects of the development of food products enriched with essential nutrients]. Pishchevaya promyshlennost' [Food industry]. 2012. No. 11. P. 8-12 (In Russ.).
2. Borovik TE, Ladodo KS, Bushueva TV, Timofeeva AG, Kon' IYA, Kruglik VN, Volkova IN. Dietoterapiya pri klassicheskoj fenilketonurii: kriterii vybora specializirovannyh produktov bez fenilalanina [Diet therapy in classical phenylketonuria: criteria for choosing specialized products without phenylalanine]. Voprosy sovremennoj pediatrii [Issues of modern Pediatrics]. 2013. No. 12 (5). P. 40-48 (In Russ.).
3. Kodencova VM. Obogashchenie pishchevyh produktov massovogo potrebleniya vitaminami i mineral'nymi veshchestvami kak sposob povysheniya ih pishchevoj cennosti [Enrichment of food products of mass consumption with vitamins and minerals as a way to increase their nutritional value]. Pishchevaya promyshlennost' [Food industry]. 2014. No. 3. P. 14-18 (In Russ.).
4. Bushueva TV, Borovik TE, Semenova NN, Skvorcova VA, Zvonkova NG, Guseva IM, Roslavce-va EA, Siepanova TN. Ispol'zovanie nizkobelkovyh obogashchennyh krahmalomuchnyh produktov v dietoterapii bol'nyh fenilketonuriej detej v vozraste starshe 1 goda [The use of low protein starch enriched foods in the diet of patients with phenylketonuria children over the age of 1 year]. Pediatricheskaya farmakologiy [Pediatric pharmacology]. 2018. No. 2 (15). P. 129 (15) 134 (In Russ.).
5. Bykova ST, Kalinina TG, Borovik TE, Bushueva TV. Primenenie pishchevyh volokon dlya obogashcheniya produktov pitaniya s funkcional'nymi svojstvami [Application of dietary fibers for enrichment of food products with functional properties]. Pishchevaya promyshlennost' [ Food industry]. 2015. No. 12. P. 48-50 (In Russ.).
Bykova Svetlana T., Candidate of Technical Sciences,
Kalinina Tamara G., Candidate of Technical Sciences,
Varitsev Petr Yu.
All-Russian Research Institute of Starch Products - Branch of the V.?M. Gorbatov Federal Science Center of Food Systems RAS,
11, Nekrasov str., Kraskovo, Moscow Region, 140051, 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.
Bushueva Tatiana V., Doctor of Medical Sciences,
Borovik Tatiana E., Doctor of Medical Sciences
National Medical Research Center of children health,
1, build 2, Lomonosovsky avenue, Moscow, 119991, 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.

Vasyukova A.T., Slavyanskiy A.A., Moshkin A.V., Makarov М.G., Makhmadaliev E.Sh.Meat products from herbal supplements for a healthy diet

P. 15-19 Key words
meat processing industry, healthy eating, supplements, beef, lamb, vegetable puree products, minced meat

An important aspect of maintaining a stable human homeostasis is the consumption of food functional purpose, containing a balanced complex of physiologically useful ingredients. If the content in the product of 10-50% of physiologically useful components it can be classified as a functional. Effective implementation of the physiological and technological functionality of vegetable proteins in conjunction with animal protein is possible through the design and implementation of personalized approaches and innovative technology combined vegetable conserves products. Such a decision is due in most cases, the decline in demand of the population. According to the statistics of short term high level of demand on the part of the population will not be achieved. This forecast makes very difficult the process of stimulating production in food industries. Based on scientific research, it is obtained that the prices on tobacco goods products in 3-5 times lower than natural animal products. Immediate implementation of a population ready food semifinished products manufactured on the basis of the combination of various proteins in the combined beef, allow minimum time base demand. It was established that for the realization of products is ensured simultaneously productions invested removing protein deficiency in the diet of Russians. Considered the tasks of getting the meat with vegetable additives culinary products are relevant and have great practical significance. The aim of the research is the development of meat products with herbal supplements for a healthy diet. Research methods: organoleptic, physico-chemical, microbiological. The scientific novelty of this work: first justified the choice of plant additives to create vegetable conserves forcemeats functional purpose; installed its concentration of carrot, pumpkin and cabbage puree in an amount of 13-15?%; analysis of chemical composition and nutritional value of vegetable and minced meat to justify the selection of vegetable raw materials; BCC defined, structural-mechanical and rheological performance of vegetable puree; developed meat Chops with herbal supplements for a healthy diet.

1. Lisovoy VV, Tuguz IM, Shumskaya EI. Issledovanie potrebitelskikh svoystv pischevykh productov funktsionalnogo naznatsenia na osnove zivotnogo i rastitalnogo syrya [Study of consumer properties of food products of functional purpose on the basis of animal and vegetable raw materials]. Novie tekhnologii (Vipusk 3) [New technologies. ISS. 3]. Maikop: Russian SEI HPE Moscow, 2012. P. 35-59.
2. Khugaev RR. Combined meat products technology development, taking into account the Chelation of muscle and plant proteins. Abstract diss… Candidate of Technical Sciences. Moscow, 2002. 25 р.
3. Vasyukova AT, Bogonosova IA, Bazhenov NS. Ratsionalnoe pitanie organizovannykh kollectivov [Rational nutrition of organized groups]. Prikladnie issledovania i tekhnologii (sbornik trudov) [Applied research and technology: proceedings]. Мoscow: MIT, 2019. P. 28-31.
4. Loginova ЕN. Development method quantify DNA in soy protein preparations and evaluation of the impact of genetic modification on functional properties of soybean products technology; thesis. Candidate of Technical Sciences: 05.18.07. Moscow, 2004.
5. Artemenko VE. Technology chopped culinary products based on meat and vegetables; thesis. Candidate of Technical Sciences: 05.18.16. Kiev, 1983. 220 р.
6. Shtahova TA. Apply flour of leguminous crops in technology of meat chopped semi-processed high biological value; thesis. Candidate of Technical Sciences: 05.18.04. Moscow, 2008. 173 р.
7. Shapoval NI. Technology culinary products of fish mince with different tastes; thesis. Candidate of Technical Sciences: 05.18.16. Moscow, 1984. 144 р.
8. Levochkin LV. Mixed technology development and validation farshevyh products from raw meat and fish with vegetable fillings; thesis. Candidate of Technical Sciences: 05.18.13. Vladivostok, 1999. 182 р.
9. Tutelyan VA. Khimicheskiy sostav I kaloriynost' rossiyskikh productov pitaniya (spravochnik) [Chemical composition and energy value of Russian food. Directory]. Мoscow: DeLi Plus, 2012. 284 р.
Vasyukova Anna T., Doctor of Technical Sciences, Professor,
Slavyansky Anatoly A.,Doctor of Technical Sciences, Professor,
Moshkin Alexander V.,graduate student,
Makarov Maxim G.
K.G. Razumovsky Moscow State University of technology and management,
73, Zemlyanoy Val, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Makhmadaliev Eradzh Sh., graduate student
Nosirah Khusrav Bokhtar State University,
67, Aini str., Bokhtar, Khatlon region, The Republic of Tajikistan, 735140, This email address is being protected from spambots. You need JavaScript enabled to view it.

Chernopolskaya N.L., Gavrilova N.B.Biotechnology of specialized food product based on milk for athletes' nutrition

P. 20-24 Key words
specialized food product, probiotic microorganisms, whey protein concentrate, biopolymers, immobilization, maltodextrin, fructose

One of the most important categories of specialized food products are products for people who regularly makes physical exercises. The resistance of the athlete's body to stressful situations significantly increases with a rational diet. The aim of this research - scientific justification and experimental development of biotechnology of fermented milk on the base of product enriched with functional ingredients for the nutrition of athletes. Because of analytical and experimental study, we have scientific grounding of the type and composition of the components that are correcting the composition of the new product. Also we have obtained their modification by complete or partial hydrolysis of whey proteins and immobilization of the lactic acid and bifido-bacteria associations in the gel of biopolymers in the presence of a prebiotic. The process of obtaining whey protein concentrate was developed. As components correcting the carbohydrate composition of the product were selected fructose and maltodextrin. To regulate the process of muscle building was selected creatine monohydrate. The obtained results of this study allowed to prove scientifically and develop the component structure and biotechnological parameters of production of the specialized product which component structure meets the regulatory requirements imposed to products for athletes' food on a ratio - proteins: fats: carbohydrates as 1:1:4. The product is also enriched with essential amino acids, peptides through the use of whey hydrolysate and probiotic microorganisms: Lactobacillus acidophilus, Lactobacillus lactis subsp. cremoris, Lactobacillus lactis subsp. diacetilactis, Streptococcus thermophilus, which increases its digestibility and normalizes the gastrointestinal tract microflora of the athlete. The novelty of the technical solution is described in the patent for an invention of the Russian Federation № 2538151.

1. Gavrilova NB, Shhetinin MP, Chernopol's-kaja NL. Nauchnojeksperimental'noe obos-novanie receptury specializirovannogo produkta dlja pitanija sportsmenov, obogashhennogo probioticheskimi mikrooorganizmami [Scientific and experimental substantiation of the formulation of a specialized product for the nutrition of athletes enriched with probiotic microorganisms]. Voprosy pitanija [Nutrition issues]. 2017. Vol. 86. No. 5. P. 22-28.
2. Gavrilova NB, Shhetinin MP, Moliboga EA. Sovremennoe sostojanie i perspektivy razvitija proizvodstva specializirovannyh produktov dlja pitanija sportsmenov [Current status and development prospects for the production of specialized foods for athletes]. Voprosy pitanija [Nutrition issues]. 2017. Vol. 86. No. 2. P. 108-114.
3. Gordeev AV. Prodovol'stvennaja nezavisimost' Rossii: v 2 t. T.1. [Food independence of Russia: in 2 vol. Vol. 1]. Pod obshh. red. AV Gordeeva. M.: Tehnologija CD. 2016. 114 p.
4. GOST 31449-2013 Moloko korov'e syroe. Tehnicheskie uslovija [Raw cow's milk. Technical conditions]. Moscow: Standartinform. 2013. 14 p.
5. GOST 34372-2017. Zakvaski bakterial'nye dlja proizvodstva molochnoj produkcii [Bac-terial starter cultures for dairy production]. Moscow: Standartinform. 2018. 22 p.
6. Ob utverzhdenii Rekomendacij po racional'nym normam potreblenija pishhevyh produktov, otvechajushhih sovremennym trebovanijam zdorovogo pitanija [On approval of the Recommendations on rational norms of food consumption that meet modern requirements of a healthy die] [Eelektronnyi resurs]: prikaz ministerstva zdravoohranenija RF № 614 ot 19 avgusta 2016 g. M. Ministerstvo zdravoohranenija RF, 2016. 5 s. URL: https://baybuga-school.ru/doc/ PrikazMINZDRAV.pdf.
7. Tehnicheskij reglament Tamozhennogo sojuza "O bezopasnosti otdel'nyh vidov specia-lizirovannyh vidov pishhevoj produkcii" (TR TR 027/2012) [Eelektronnyi resurs] [Technical regulations of the Customs Union "On the safety of certain types of specialized types of food products" (TR TS 027/2012]. Federal'noe agentstvo po tehnicheskomu regulirovaniju "ROSS-TANDART". M.: Sovet Evrazijskoj jekonomicheskoj komissii. URL: http://webportalsrv.gost.ru / portal/GostNews.nsf / acaf7051ec840948c22571290059c78f/ 9fe752e7e38cc18e44257bde0024e7d4/$FILE/TR_TS_027-2012_text.pdf (data obrashhenija 05.02.2019).
8. Trofimov IE. Issledovanie i razrabotka tehnologii belkovo-uglevodnogo kislomolochnogo produkta dlja specializirovannogo pitanija: Dis. kand. tehn. nauk [Research and development of technology of protein-carbohydrate fermented milk product for specialized nutrition. Cand. of Sci. (technical) diss.]. Kemerovo. 2016. 149 p.
9. Tutel'jan VA. Bezopasnost' pishhevyh produktov - prioritet innovacionnogo razvitija APK i formirovanija u naselenija zdorovogo tipa pitanija [Food safety is the priority of innovative development of the agro-industrial complex and the formation of a healthy type of nutrition in the population] Pod red. akademika RAN AV Gordeeva. Prodovol'stvennaja nezavisimost' Rossii: v 2 t. T. 1 [Food independence of Russia: in 2 tons. T. 1]. M.. Tehnologija [Moscow. Technology]. 2016. P. 113-144.
10. Chernopol'skaja NL, Gavrilova NB. Patent № 2588465 RF, MPK C12N 1/20, C12N 11/04, C12N 11/10, A61K 35/744, A61K 35/745, A61K 35/747; Sposob prigotovlenija preparata iz zhivyh shtammov mikroorganizmov lakto- i bifidobakterij [The method of preparation of the drug from live strains of microorganisms of lactobacilli and bifidobacteria]; Zajavitel' i patentoobladatel' FGBOU VPO "Omskij gosudarstvennyj agrarnyj universitet imeni P.A. Stolypina", № 2014123874/10. zajavl. 10.06.2014. opubl. 27.06.2016. bjulleten' No. 18.
Chernopolskaya Natalya L., Candidate of Technical Sciences,
Gavrilova Natalya B.,Doctor of Technical Sciences, Professor
Omsk State Agrarian University named after P.A. Stolypin,
1, Institutskaya square, Omsk, Russia, 644008, 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.

Derevitskaya O.K., Aslanova M.A., Soldatova N.E., Semenova A.A., Novikova L.E.Turkey by-products as food sources of vitamins and minerals

P. 25-27 Key words
turkey liver, turkey heart, microelements, vitamins, daily requirments

The paper presents an analysis of the content of vitamins and minerals, which are significant in terms of their physiological requirements, in by-products (liver, heart, muscular stomach) from turkeys raised in the conditions of the Russian enterprise for growing and processing of turkey meat. The obtained results show that turkey by-products are valuable and promising raw materials for manufacturing functional and specialized meat products in terms of their vitamin and mineral composition. For example, 100 g of liver contain 10 to 85% of the human average daily requirements of vitamins В1, В6, РР, zinc and iron. The content of vitamins В2, В5, В9, В12, А and selenium is significantly higher than the adequate level of consumption, which allows regarding the turkey liver as a supplier of micronutrients. The level of the micronutrient content in the turkey heart is also quite high. For example, 100 g of heart contain 15 to 65% of the human average daily requirements of vitamins В1, В2, В5, В6, РР, zinc and iron, the content of selenium is significantly higher than the adequate level of consumption. The turkey stomach can also be considered a source of iron and zinc in a diet. For example, 100 g of the turkey stomach contain 40% of the human average daily requirements of iron, 36% of zinc. The conducted analysis extends the database about the nutritional value of poultry by-products and gives a direction for further studies on the development of products and diets for children, pregnant and breastfeeding women, as well as functional products - sources of vitamins and minerals.

1. Antipova LV, Shigina, AI. Racional'noe ispol'zovanie subproduktov pri pererabotke indeek [Rational use of by-products in turkey processing]. Vestnik VGUIT. 2017. Vol. 79. No. 1. P. 119-125.
2. Mazo VK, Gmoshinskij IV, Shirina LI. Novye pishchevye istochniki ehssencial'nyh mikroehlementov-antioksidantov [New food sources of the essential microelements - antioxidants]. Moscow: Miklosh, 2009. 208 p.
3. Kodencova VM, Vrzhesinskaya OK, Risnik DV, Nikityuk DB, Tutel'yan VA. Obespechennost' naseleniya Rossii mikronutrientami i vozmozhnosti ee korrekcii. Sostoyanie problem [Micronutrient status of population of the Russian Federation and the possibility of its correction. State of the problem]. Voprosy pitaniya [Food questions]. Vol. 86. 2017. No. 4. P. 113-124.
4. Skurihin IM, Volgarev MN. Himicheskij sos-tav pishchevyh produktov. Kniga 2: Spravoch-nye tablicy soderzhaniya aminokislot, zhirnyh kislot, vitaminov, makro- i mikroehlementov, organicheskih kislot i uglevodov [Reference tables of the content of amino acids, fatty acids, vitamins, macro- and microelements, organic acids and carbohydrates]. Pod red. prof., d-r tekhn. nauk IM Skurihina i prof., d-r med. nauk MN Volgareva. 2 e izd., pererab. i dop. Moscow: Agropromizdat, 1987. - 360 p.
5. Gonockij VA, Gonockaya VA. Obespechenie povyshennogo soderzhaniya selena v rublenyh polufabrikatah iz myasa indejki [Providing increased content of selenium in chopped semi-finished products from Turkey meat]. Sbornik nauchnyh trudov: Novoe v tekhnike i tekhnologii pererabotki pticy i yaic. Rzhavki, 2016. P. 35-40.
6. Rusakova EA, Korotkova AM, Kosyan DB, Kvan OV, Shejda EV. Soderzhanie vitaminov A i E v pecheni pticy pri ispol'zovanii fitazy v racione s razlichnoj nutrientnoj obespechennost'yu [The content of vitamins A and E in poultry liver when using phytase in diets with different nutrient provision]. Sovremennye problemy nauki i obrazovaniya [Modern problems of Science and Education]. 2015. No 2. P. 85-90.
7. Aslanova MA, Derevickaya OK, Soldatova NE. BAD dlya obogashcheniya specializirovannyh produktov detskogo i vzroslogo pitaniya [BAA for enrichment of specialized products for child and adult nutrition]. Myasnye tekhnologii [Meat technologies]. 2017. No. 10 (178). P. 32-36.
8. Blinnikova OM, Eliseeva LG. Obogashchenie yagod i plodov selenom i perspektivy ih ispol'zovaniya v profilakticheskom pitanii [Enrichment of fruits and berries with selenium and prospects of their using in the preventive nutrition]. Voprosy pitaniya [Nutrition Issues]. 2016. No. 1. P. 85-91.
Derevitskaya Olga K., Candidate of Technical Sciences,
Aslanova Marietta A., Candidate of Technical Sciences,
Semenova Anastasia A., Doctor of Technical Sciences,
Soldatova, Natalya E.
Novikova L.E.
Federal scientific center of food systems. V.M. Gorbatova RAS,
26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kalenik T.K., Prisyazhnaya S.P., Gribanova S.L.Research of the effect of component structure of model mixtures on consumer properties of enriched acid-food ice cream

P. 28-31 Key words
model mixtures, stabilizer, bioregulators, viscosity, overrun, thaw

The Far East is a region with difficult climatic conditions of living, where the problem of protein and vitamin deficiency is especially acute. The lack of protein intake is 25-30%, the deficiency of macro and microelements is 70%, and the lack of vitamins, reduced immunity and disruption of the gastrointestinal tract are characteristic of almost all regions of Russia. In this regard, a promising direction is the production of fermented milk ice cream using symbiotic starter and biologically active substances. Objective: to investigate the technological properties of model mixtures for the production of fermented milk ice cream, enriched with bifidobacteria and bee products and the quality of the finished product. The work was performed at the Far Eastern State Agrarian University. When organizing and conducting research, a set of generally accepted, standard methods and research methods, including biochemical, physicochemical and structural-mechanical, were used. The viscosity of model ice cream mixtures with various stabilizers was studied, which differed from the viscosity value of the control sample by 4-8%. The biological value of natural nutrients enriching the ice cream mixture is substantiated and their influence on the structural and mechanical properties of the mixture is established. When enriching the model mixtures for the production of fermented milk ice cream with biologically active substances, the rheological parameters of the model mixtures are within the acceptable technological parameters. The analysis of the studied samples of enriched fermented milk ice cream, which showed a high overrun of the ice cream mixture and increased resistance to melting, was carried out. In terms of quality indicators, the developed ice cream meets the requirements of the Technical Regulations of the Customs Union "On the safety of milk and dairy products" (TR TS 033 / 2013).

1. Reshetnik EI, Utochkina EA. Modifikacija tradicionnyh receptur kislomolochnyh produktov. Materialy I Nacional'noj nauchno-tehnicheskoj konferencii s mezhdunarodnym uchastiem "Innovacionnye i resursosberegajushhie tehnologii produktov pitanija", jelektronnyj resurs [Innovative and resource-saving food technologies]. Astrahanskij gosudarstvennyj tehnicheskij universitet. Astrahan', 2018.
2. Maruhina EA, Zaharova LM. Tradicii v proizvodstve jogurtov [Traditions in yogurt production]. Pererabotka moloka [Milk processing]. 2018. No 4 (222). P. 34-36.
3. Lisin PA, Zhdaneeva NP, Dite Ju A. Ocenka nutrientnogo sostava jogurta obogashhennogo semenami chia. Sbornik materialov Vserossijskoj (nacional'noj) nauchno-prakticheskoj konferencii posvjashhennoj 100 letiju so dnja rozhdenija S.I. Leont'eva. Omskij gosudarstvennyj agrarnyj universitet imeni P.A. Stolypina [The collection of materials of the All-Russian (national) scientific-practical conference dedicated to the 100th anniversary of the birth of S.I. Leontyev.]. Omskij gosudarstvennyj agrarnyj universitet imeni P.A. Stolypina. Omsk, 2019. P. 544-549.
4. Guz, EA, Novitskaya EG, Kalenik TK, Levochkina LV, Piekoszewski W. The influence of vegetable puree containing carotenoids on the nutrient composition and structure of milk yogurt. International journal of dairy technology. 2018. No 1. P. 89-95.
5. Prisjazhnaja SP, Gribanova SL, Prisjazhnaja IM. Pat. 2614797, R. F., MPK A23G9 / 32. Sposob proizvodstva morozhenogo [Ice cream production method]. № 2015148097; zajavleno 09.11.2015; opubl. 03.29.2017. Bjul. No 10. 2 p.
6. Tehnicheskij reglament Tamozhennogo sojuza "O bezopasnosti moloka i molochnoj produkcii" (TR TS 033 / 2013) [Technical Regulations of the Customs Union]. Vved. 2014. 05-01. 2013. 107 p.
7. Gribanova SL, Sinegovskii MO, Prisyazhnaya SP. Quality assessment of enriched fermented milk product. Vestnik of the Russian Agricultural Science. 2019. No 2. P. 58-61.
Kalenik Tatyana K., Doctor of Biological Sciences, Professor
Far Eastern Federal University,
8, Sukhanova str., Vladivostok, Russia, 690091, This email address is being protected from spambots. You need JavaScript enabled to view it.
Prisyaznaya Serafima P., Doctor of Technical Sciences, Professor
All-Russian Soybean Research Institute,
19, Ignatyevskoe highway, Blagoveschensk, Amur region, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it.
Gribanova Svetlana L.
Far Eastern State Agrarian University,
86, Polytechnic str., Blagoveshcensk, Amur Region, 675005, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kiseleva T.F., Miller Yu.Yu., Vereshchagin A.L., Grebennikova Yu.V., Reznichenko I.Yu.Research of the possibility of using an organic stimulant in the production of non-traditional malts

P. 32-36 Key words
complex organic acids, barley, wheat, unfermented rye, oat, soybean malt, enzymatic activity, the quality of the malt

In order to expand the range of healthy food products and beverages, manufacturers are considering the possibility of attracting a new functional raw material source, including grain. Unfortunately, in some cases, grain crops with a high content of functional substances are not able to be used in food technology due to the technical complexity of their processing. This problem can be eliminated by a specific approach to germination of difficult-to-process grain. The study shows the possibility of improving the technology of malt through the use of chemical processing of grain at one of the stages of malting. The aim of the work was to study the possibility of using biologically active substances in the form of a complex of organic acids from the Krebs cycle at the stage of grain soaking, which helps to accelerate the development of grain and biochemical transformations, to obtain malt with the required chemical composition. Barley, wheat, unfermented rye, oat and soybean malts were chosen as objects of research. In the process of malting, changes in the enzymatic activity of grain were controlled, in the finished malt - quality indicators by traditional methods used in the beer and alcohol industry. The results of the studies showed the effectiveness of organic grain processing, reflected in the accumulation of hydrolytic enzymes of high level - an average of 10-20% relative to the untreated grain (in the finished malt). In addition, this treatment allows to reduce the concentration of undesirable compounds in unconventional cereals, thereby making them promising in food technology. Organic processing of cereals allows to obtain a high-quality malt product.

1. Agafonov GV, Chusova AE, Zelenkova AV, Plotnikova VE. Vliyanie fermentnogo preparata ceremiks 6xmg na pokazateli kachestva ovsyanogo soloda [Influence of the enzyme preparation ceremix 6xmg on the quality of oat malt]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij [Bulletin of Voronezh state University of engineering technologies]. 2018. No. 3. P. 128-133 (In Russ).
2. Khokonova MB. Primenenie fermentnyh preparatov v proizvodstve pivovarennogo soloda [The use of enzyme preparations in the production of brewing malt]. Izvestiya Kabardino-Balkarskogo gosudarstvennogo agrarnogo universiteta im. V.M. Kokova [News of Kabardino-Balkar State Agrarian University. V.M. Kokov]. 2016. No. 1. P. 50-54 (In Russ).
3. Kiseleva TF, Miller Yu Yu, Stepanov SV, Vdovkina IA, Terentyev SE. Sovershenstvovanie tekhnologii ovsyanogo soloda [Improvement of oat malt technology]. Pivo i napitki [ Beer and drinks]. 2014. No. 1. P. 28-30 (In Russ).
4. Vereshchagin AL, Eremina VV, Zakharyeva Yu I, Hmeleva AN, Kunets LL, Biologicheskaya aktivnost' sverhmalyh koncentracij ryada prirodnyh organicheskih kislot - intermediatov cikla Krebsa [Biological activity of ultra-low concentrations of natural organic acid intermediates of the Krebs cycle]. Izvestiya vuzov. Prikladnaya himiya i biotekhnologiya [News of universities. Applied chemistry and biotechnology]. 2012. No. 2 (3). P. 72-75 (In Russ).
5. Rostovskaya MF, Izvekova AN, Izvekova NN. Vliyanie parametrov solodorashcheniya na kachestvo pshenichnogo soloda [Influence of malting parameters on the quality of wheat malt]. Pivo i napitki [Beer and drinks]. 2014. No. 4. P. 54-56 (In Russ).
6. Rostovskaya MF, Izvekova AN, Klykov AG. Nakoplenie amiloliticheskih fermentov v zerne pshenicy v processe prorashchivaniya pri poluchenii pshenichnogo soloda [The accumulation of amylolytic enzymes in wheat grain in process of germination in obtaining wheat malt]. Himiya rastitel'nogo syr'ya [Chemistry of plant raw materials]. 2014. No. 2. P. 255-260 (In Russ).
7. Rozdobudko BV, Hivrich BI, Shulga EV. Vliyanie rezhimov solodorashcheniya na soderzhanie dimetilsul'fida i ego predshestvennikov v soloed [The effect of malting on the content of dimethyl sulfide and its precursors in malt]. Pivo i napitki [ Beer and drinks]. 2014. No. 4. P. 50-53 (In Russ).
8. Kiseleva TF, Ulyankina NF, Miller Yu Yu, Stepanov SV, Pomozova VA. Vliyanie prorashchivaniya na soderzhanie antipitatel'nyh veshchestv v semenah soi [Influence of germination on the content of anti-nutrients in soybean seeds]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2013. No. 6. P. 28-30 (In Russ).
9. Kalita D, Sarma B, Srivastava B. Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activety and hysic chemical properties. Food Chemistry. 2017. No. 220. P. 67-75.
10. Marco A. Lazo-Velez, Jonnatan Aviles-Gonzalez, Sergio O. Serna-Saldivar, Maria C. Temblador-Perez. Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function. LWT - Food Science and Technology. 2016. No. 65. P. 1080-1086.
Kiseleva Tatiana F., Doctor of Technical Sciences, Professor,
Grebennikova Yulia V.,
Reznichenko Irina Yu., Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Krasnaya str., Kemerovo, Russia, 65000, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Miller Yulia Yu., Candidate of Technical Sciences
Siberian University of Consumer Cooperation,
26, K. Marx avenue, Novosibirsk, 630087, This email address is being protected from spambots. You need JavaScript enabled to view it.
Vereshchagin Alexander L., Doctor of Technical Sciences, Professor
Biysk Technological Institute - Branch of I.I. Polzunov Altai State Technical University,
27, Trofimov str., Biysk, Altayskiy kray, 659305, This email address is being protected from spambots. You need JavaScript enabled to view it.


Kolonchin K.V.The model of economic growth of the fisheries sector is a possible application for the development of program documents for the development of the fishing industry. Part II

P. 36-42 Key words
methodology, models, rationale for economic growth, development basis, relevance, fisheries

In developing the model, certain assumptions and prerequisites were made in order to show cause-effect relationships arising in the process of economic activity of economic entities of the fishery complex, showing how they affect the whole system as a whole in the focus of achieving the goals. In order for the model to be used in the development of program documents for the development of the fishery complex, the allowable assumptions and assumptions in its creation must to some extent correspond to the observed reality in the work of organizations in the fishing industry. The model under development allows us to trace the extent to which the development of the fish product market and the allocation of quotas among fishing companies will affect the processes of modernization and the influx of investments in the development of the fishery complex and the creation of modern infrastructure. In developing the model, insufficient attention was paid to questions of analyzing the growth of capitalization of fisheries companies, the distribution of revenues and the influence of these factors on improving the economic efficiency of component modules. The implementation of this work was restrained by the lack of reliable information related to general issues of accessibility to these data, as well as an incorrect assessment by the Federal State Statistics Service of statistical information on the whole fishery complex.

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16. Rossija v cifrah, 2018: kratkij statisticheskij sbornik [Russia in numbers, 2018: a brief statistical compilation].
17. Gosudarstvennaja programma Rossijskoj Federacii "Razvitie rybohozjajstvennogo kompleksa" [The state program of the Russian Federation "Development of the fishery complex"].
18. Informacionnye materialy Rosrybolovstva [Information materials of the Federal Agency for Fishery].
19. Informacionnye materialy Ob#edinennoj sudostroitel'noj korporacii [Information materials of the United Shipbuilding Corporation].
20. Informacionnye materialy Vremennoj komissii Soveta Federacii po zakonodatel'nomu obespecheniju razvitija tehniko-tehnologicheskoj bazy agropromyshlennogo kompleksa Rossijskoj Federacii po voprosam "Sovremennoe sudostroenie v rybohozjajstvennom komplekse Rossijskoj Federacii: problemy i perspektivy" ot 18 aprelja 2019 g. [Information materials of the Interim Commission of the Council of the Federation on legislative support for the development of the technical and technological base of the agro-industrial complex of the Russian Federation on the issues of "Modern shipbuilding in the fisheries of the Russian Federation: problems and prospects" dated April 18, 2019].
Kolonchin Kirill V., Candidate of Economic Sciences
Russian Federal Research Institute of Fisheries and Oceanography,
17, Verkhnaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.

Polozova A.N., Khorev A.I., Nuzhdin R.V., Ponomareva N.I.Business analysis of the tax solvency of processing organizations. Part 3. Meat processing

P. 43-46 Key words
business analysis, tax solvency, meat processing production, manufacturing, key indicators, assessment of results

The tax business analysis procedures should include an assessment of the level of tax sol-vency of organizations as an attribute component. The methodological support of the procedures consists of five stages, according to which a set of parameters, indicators and key indicators is estimated, which allow, on the basis of a systematic approach, to comprehensively identify un-used and underutilized opportunities to achieve the proper level of tax solvency of food processing organizations in statics and dynamics. the business analysis of the level of tax solven-cy of three meat-processing organizations of the Voronezh region for 2015-2017 years using the proposed analytical tools was carried out. The factors and conditions of external, internal and conjugate environment of positive and negative character, hindering or contributing to successful economic activity of processing organizations are revealed; natural, cost, production, financial indicators from the point of view of their size and change are analyzed; the key indicators of the level of tax solvency on the basis of their comparison with criteria values are estimated. The stronger manifestation of the influence of the external environment factors is stated, due to which the level of tax solvency indicators in most cases was lower than the criteria values in the studied organizations. The standards of tax burden, which were presented on average in food production, were not achieved during the whole period, so the level of tax solvency was found to be insufficient. It is concluded that it is necessary to adjust the standards of the tax burden taking into account the peculiarities of the economic activity of meat processing organizations. The application of proven business analysis procedures in the practice of management of processing organizations will allow timely monitoring of the level of its tax solvency and develop preventive measures to ensure its proper level in order to balance the state and organizational interests.

1. Aristarhova MK, Zueva MS, Perevezenceva A Ju. Harakteristika nalogovoj ustojchivosti [The characteristic of tax stability]. Vestnik UGATU [Bulletin of USATU]. 2016. No. 2. Vol. 10. P. 30-37.
2. Vasil'eva MV, Fliginskih TN, Rozhdestvenskaja ES. Informacionnaja baza provedenija nalogovogo analiza kak jetapa nalogovogo planirovanija na mikrourovne [Information base for tax analysis as a stage of tax planning at the micro level]. Upravlencheskij uchet [Management accounting]. 2016. No. 11. P. 12-16.
3. Gorbatov AA. Nacional'nyj sojuz mjasopererabotchikov zashhishhaet interesy otrasli [The National Union of Meat Processors Protects Interests from the Race]. Mjasnaja industrija [Meat Industry]. 2017. No. 9. P. 4-5.
4. Polozova AN, Beljaeva GV, Nuzhdin RV, Rubcova Zh V. Instrumentarij biznes-analiza i kontrolja nalogovoj sostojatel'nosti pererabatyvajushhih organizacij [Tools of business analysis and tax control of processing organizations]. Voronezh: RITM, 2018. 146 p.
5. Rokotjanskaja VV, Gerasimov AN. Razvitie instrumental'nyh metodov analiza finansovoj ustojchivosti promyshlennogo predprijatija [Development of instrumental methods for analyzing the financial stability of an industrial enterprise]. Pischevaya promyshlennost' [Food industry]. 2015. No. 7. P. 23-38.
6. Trifonov Ju V. Dinamicheskij podhod pri analize jekonomicheskoj sostojatel'-nosti predprijatija [A dynamic approach to the analysis of the economic viability of an enterprise]. Ekonomika i predprinimatel'stvo [Economics and Entrepreneurship]. 2015. No. 4 (1). P. 558-561.
Polozova Anna N., Doctor of Economic Sciences, Professor
EkoNiva-Technika LLC-holding,
33A, Friedrich Engels str., Voronezh, 394004
Khorev Alexander I., Doctor of Economic Sciences, Professor,
Nuzhdin Roman V., Candidate of Economic Sciences,
Ponomareva Natalia I., Candidate of Economic Sciences
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Ryabova A.E. Food Compatibility. Terms and Definitions

P. 47-50 Key words
compatibility, technological compatibility, food product, food product quality

Currently, market of innovative food products is actively developing, which means both creation of new products with diverse raw material composition and their technologies development. At the same time, technological components compatibility in food products production is not taken into account, due to lack of its thorough scientific base. Thus, feasibility of scientific basis developing for compatibility of food components is substantiated. The first stage introduced basic concepts and carried out algorithms development for assessing technological components compatibility. The main criterion for evaluation is system stability. In the work, food product stability was determined by assessing dynamics of its quality, on the basis that slightest lability of the system leads to its deterioration. Fundamental principles of chemical kinetics make it possible to express change in food products quality as a function of their composition and environmental parameters, which leads to large data amount, while some of them will not have quantitative values, which complicates their processing. The use of Bayesian statistics methods is permissible if rate constants and reaction order are correctly determined, as well as assumptions made. It is shown that it is possible to predict stored quantity of food product under condition of known dynamics of change in its normalized indicators and given limit of its permissible value. Thus, creation of logical-conceptual system of multicomponent products, material systematization, and development of scientific foundations of technological compatibility of heterogeneous components are relevant, timely, and are strategic in nature.

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4. Khurshudyan SA, Galstyan AG. Kachestvo pishchevykh produktov. Terminy, opredeleniya i protivorechiya [Food quality. Terms, definitions and contradictions]. Kontrol' kachestva produktsii [Production Quality Control]. 2018. No. 1. P. 48-49 (In Russ).
5. Ostal'tseva OU. Innovatsionnyy produkt pitaniya kak faktor razvitiya potrebitel'skogo rynka [Innovative food product as a factor in the development of the consumer market]. Problemy ekonomiki i yuridicheskoy praktiki [Economic problems and legal practice]. 2018. No. 3. P. 43-47 (In Russ).
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7. Strizhko MN, Ryabova AE, Radayeva IA, et al. Sukhiye fitolaktatnyye produkty nauchno-prakticheskiye osnovy sozdaniya [Dry phytolactate products scientific and practical foundations of creation]. Molochnaya promyshlennost' [Dairy Industry]. 2015. No. 1. P. 61-63 (In Russ).
8. Smirnova EA, Sarkisyan VA, Kochetkova AA. Problemno-oriyentirovannyy personifitsirovannyy podkhod k razrabotke novykh produktov [The problem-oriented personified approach to the development of new products]. Pishchevaya promyshlennost' [Food processing Industry]. 2013. No. 9. P. 8-12 (In Russ).
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11. Reshetnik EI, Vodolagina EU, Maksimyuk VA. Issledovaniye vliyaniya rastitel'nykh komponentov na funktsional'nyye svoystva syvorotochno-rastitel'nogo produkta [Investigation of the effect of plant components on the functional properties of a whey plant product]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology]. 2014. No. 4. P. 50-56 (In Russ).
12. Radayeva IA, Chervetsov VV, Galstyan AG, et al. Izmeneniya v normativnoy dokumentatsii na sgushchennyye molochnyye i molokosoderzhashchiye konservy s sakharom [Changes in the regulatory documentation for condensed milk and milk-containing canned goods with sugar]. Molochnaya promyshlennost' [Dairy Industry]. 2016. No. 2. P. 52-54 (In Russ).
13. GOST R ISO / MEK 19762 4 2011: Informatsionnyye tekhnologii. Tekhnologii avtomaticheskoy identifikatsii i sbora dannykh (AISD). Garmonizirovannyy slovar'. Chast' 4. Obshchiye terminy v oblasti [State Standart R ISO / IEC 19762 4 2011: Information technology. Technologies for automatic identification and data collection (AIDC). Harmonized Dictionary. Part 4. General terms in the field]. Moscow: Standartinform, 2018.
14. GOST 30709-2002: Tekhnicheskaya sovmestimost'. Terminy i opredeleniya [State Standart 30709-2002: Technical compatibility. Terms and definitions]. Moscow: IPK Izdatel'stvo standartov, 2003.
15. GOST 28246-89: Kraski i laki. Terminy i opredeleniya [State Standart 28246-89: Paints and varnishes. Terms and definitions]. Moscow: Izdatel'stvo standartov, 1990.
16. RDMU 109-77: Metodicheskiye ukazaniya. Metodika vybora i optimizatsii kontroliruyemykh parametrov tekhnologicheskikh protsessov [RDMU 109-77: Guidelines. Methodology for the selection and optimization of controlled parameters of technological processes]. Moscow: Izdatel'stvo standartov, 1978.
17. GOST R 52349-2005 Produkty pishchevye. Produkty pishchevye funktsional'nyye. Terminy i opredeleniya (s Izmeneniyem № 1) [State Standart R 52349-2005 Food products. Functional food products. Terms and definitions (with Amendment N 1)]. Moscow: Standartinform, 2008.
18. Royeva NN. Bezopasnost' prodovol'stvennogo syr'ya i produktov pitaniya. Uchebno-prakticheskoye posobiye [The safety of food raw materials and food. Training manual]. Moscow: MGUTU, 2009 (In Russ).
19. Shabrov AV, Dadali VA, Makarov VG. Biokhimicheskiye osnovy deystviya mikrokomponentov pishchi [Biochemical basis of the action of microcomponents of food]. Moscow: Avalon, 2003. 184 p. (In Russ).
20. Zinchuk VV. Fiziologicheskiye osnovy pitaniya [Physiological basis of nutrition]. Zhurnal Grodnenskogo gosudarstvennogo meditsinskogo universiteta [Journal of the Grodno State Medical University]. 2014. No. 3. P. 140-143 (In Russ).
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23. Valentas KJ, et al. Handbook of Food engineering Practice. CRC Press, 1997. 736 p. (Russ. ed.: Ishevskiy AL). Pishchevaya inzheneriya: spravochnik s primerami raschetov. St. Petersburg: Professiya, 2004. 848 p.).
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25. Planirovaniye i organizatsiya eksperimenta v legkoy promyshlennosti: uchebnoye posobiye [Planning and organization of an experiment in light industry: a training manual]. Moscow: NITS INFRA-M, 2017. 224 p.
26. Fetisov EA, Semipyatnyy VK, Petrov AN, et al. Planirovaniye i analiz rezul'tatov tekhnologicheskikh eksperimentov [Planning and analysis of the results of technological experiments]. Moscow: Stalingrad, 2015. 98 p.
Ryabova Anastasia E., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry - Branch of the Gorbatov's Federal Scientific Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119201, This email address is being protected from spambots. You need JavaScript enabled to view it.

Potreba E.Yu., Artemova E.N.Risk analysis for oat flakes "Hercules" based on HACCP approach

P. 51-55 Key words
oats, oat flakes "Hercules", technological process, quality, food safety, hazard, risk

Oat flakes "Hercules" is a product of daily consumption among different groups of the population, especially the breakfast made from flakes "Hercules" for children. In this regard, the problem of ensuring the quality and food safety of this product is becoming urgent. In modern conditions this is achieved by introducing an integrated quality and food safety management system based on risk analysis and determining critical control points (CCP) at the enterprise. The purpose of the work was to conduct an analysis and risk assessment, and to determine the risk control measures for the production of oat flakes "Hercules". To ensure the quality of oat flakes "Hercules" at a cereal company, it is necessary to organize an integrated food safety management system based on risk analysis and the determination of CCP. To this end, within the framework of 4 main groups of hazards, specific to oatmeal production subgroups were identified. Further, the selected subgroups of hazards were considered in relation to the stages of the technological process. Hazard assessment was carried out according to the methodology in which the severity of the hazard realization and it probability were determined. The quantitative value of the risk was obtained by multiplying the severity score from the realization of the hazard and estimating the probability of its realization. During the analysis, it was found out that at the stage of raw materials acceptance there are microbiological and physical risks in the zone of unacceptable risk, physical risks at the purification stage, microbiological and chemical risks at the hydrothermal processing stage, microbiological risks at the drying stage, and - microbiological risks. Based on the identified hazards, the following nine CCPs are defined: control of grain humidity at the entrance control, control of the stone sampler at the cleaning stage, control of the temperature of hydrothermal processing, control of drying temperature, control of the amount of husk in the finished product, control of the temperature and humidity of the finished product, control of the presence and verification of magnet strength, control of particles on the magnet at the end of the work shift.

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2. Garus EZ. K analizu modeli dostizhenija kachestva i bezopasnosti pishhevoj produkcii. Pishhevaja promyshlennost' [About the analysis of the model for achieving the quality and safety of food products]. Nauka i tehnologii [Science and Technology]. 2016. No. 4. P. 98-101.
3. GOST 21149-93. Hlop'ja ovsjanye. Tehnicheskie uslovija [GOST 21149-93. Oatmeal flakes. Technical specifications]. Moskow: Standartinform. 2010. 4 p.
4. GOST R ISO 22004-2017. Sistemy menedzhmenta bezopasnosti pishhevoj produkcii. Rukovodstvo po primeneniju ISO 22000 [GOST R ISO 22004-2017. Food safety management systems. ISO 22000 Application Guide]. Moskow: Standartinform. 2017. 36 p.
5. Krasnikova LV. Mikrobiologija: uchebnoe posobie [Microbiology]. - Sankt Petersburg: Troickij most. 2012. 296 p.
6. Romadina Ju A. Teoreticheskie osnovy tehnologii pererabotki produkcii rastenievodstva: uchebnoe posobie [The theoretical basis of technology for processing crop products]. Samara: RIC SGSHA. 2012. 307 p.
7. Teсhnicheskij reglament Tamozhennogo sojuza "O bezopasnosti pishhevoj produkcii" № TR TS 021 / 2011 [Elektronnyi resurs] [Technical regulation of the Customs Union "On food safety" No. TR TS 021 / 2011]: URL: http://eec.eaeunion.org / (Accessed 10.01.2019).
8. Teсhnicheskij reglament Tamozhennogo sojuza "Pishhevaja produkcija v chasti ee markirovki" № TR TS 022 / 2011 [Elektronnyi resurs] [Technical regulation of the Customs Union "Food products in terms of their labeling" № ТР ТС 022 / 2011]: URL: http://eec.eaeunion.org / (Accessed 10.01.2019).
Potreba Evgenia Yu., Graduate Student
Artemova Elena N., Doctor of Technical Sciences
Orel State University name of I.S. Turgenev,
95, Komsomolskaya str., Orel, 302026, 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.


Gorlov I.F., Gorshenina A.S., Vartanyan K.A., Knyazhechenkо O.A., Mosolova N.I.Improvement of technology of chopped semi-finished products from rabbit meat

P. 56-58 Key words
rabbit meat, convenience foods, rabbit meatballs, chickpeas extrudate, spinach

It is known that rabbit meat is a dietary product that is a complete source of protein (up to 20%) and contains 19 amino acids, including essential tryptophan, methionine and lysine, the optimal amount of iron, potassium, phosphorus, magnesium and other minerals, as well as contributes to the regulation of blood glucose levels. Rabbit meat, unlike other raw materials of animal origin, contains the lowest amount of cholesterol, it is easily digested and well absorbed (more than 95%, while beef - up to 60%). Rabbit fat contains a large amount of polyunsaturated fatty acids. Their ratio to saturated fatty acids is higher than in other types of meat. Vitamins of group B are present in rabbit meat: B1, B6, B2, B9, B12, vitamins C, E, PP, A. Rabbit meat meets the task of increasing the usefulness of the protein nutrition of the population and reducing the level of fat. In the course of performing experimental studies, it was shown that the use of chickpeas extru-date and spinach in the formulation of meat products based on rabbit meat makes it possible to optimize the nutritional properties and increase the biological value of the finished product while reducing it's cost. In the process, an analysis of organoleptic indicators, also technological and physico-chemical properties of samples of meatballs produced, was carried out. According to the results of the organoleptic analysis, the sample with vegetable components, as compared with the control variant, had a denser structure and improved taste characteristics. At the same time, studies of the chemical composition of the new product revealed an increase in the total protein content, as well as an improvement in the amino acid profile of the protein component, in particular, in valine, leucine, threonine and tryptophan, compared with the control sample. The evaluation of the fatty acid composition showed some differences in the content of saturated and unsaturated acids in the experimental and control samples. Thus, in the course of the conducted re-search, the possibility of using the additive with chickpeas extrudate and spinach as an ingredient of functional food formulations to increase their biological value in the production of chopped frozen meat from rabbit meat was confirmed.

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3. Gorlov IF, Slozhenkina MI, Bushueva IS. Uluchshenie potrebitel'skih svojstv myasnyh produktov za schet biologicheski aktivnyh veshchestv. [Improving the consumer properties of meat products due to biologically active substances]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2013. P. 32-33.
4. Gorlov IF, Slozhenkina MI, Hramova VN, Serova OP, at all. Novye tendencii v razra-botke i proizvodstve myasnoj i molochnoj produkcii povyshennoj biologicheskoj cennosti: mo-nografiya. [New trends in the development and production of meat and dairy products of in-creased biological value: monograph]. Volgograd, 2018. 120 p.
5. Rechkina EA, Gubanenko GA, Rubchevskaya LP. Issledovanie i razrabotka myasnyh rublenyh polufabrikatov. [Research and development of minced meat semi-finished products]. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta [Messenger of Krasnoyarsk State Agricultural Univercity]. 2015. No 8. P. 26-27.
6. Sharipova TV, Mandro NM. Razrabotka receptur rublenyh polufabrikatov funkcional'no-go naznacheniya na osnove myasorastitel'nogo syr'ya. [Formulation of chopped semi-finished functional products based on meat and vegetable raw materials]. Vestnik Krasnoyarskogo gosu-darstvennogo agrarnogo universiteta [Messenger of Krasnoyarsk State Agricultural Univercity]. 2014. No 7. P. 28-30.
7. Gorlov IF, Slozhenkina MI, Mosolova NI, at all. Razrabotka innovacionnoj beloksoderz-hashchej pishchevoj dobavki. [Development of innovative protein-containing food additives]. Pischchevaya promyshlennost' [Food Industry]. 2019. No 1. P. 89-91.
8. Balakirev NA, Nigmatullin RM, Sushencova MA. Produkciya krolikovodstva: uchebno-metod. posobie dlya studentov. Production of rabbits: educational-methodical manual for stu-dents]. M. FGBOU VPO MGAVMiB, 2012. P. 3-5.
9. Rushic AA, Zubkov AS. Razrabotka tekhnologii myasnyh rublenyh polufabrikatov s po-vyshen-noj pishchevoj cennost'yu. [Development of technology for minced meat semi-finished products with high nutritional value]. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta [Messenger of South Ural State University]. 2015. P. 2-6.
Gorlov Ivan F., Doctor of Agricultural Sciences, Professor, Academician of RAS,
Knyazhechenko Olga A.
Volgograd State Technical University,
28, Lenin avenue, Volgograd, Russia, 400005
Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production,
6, Rokossovsky str., Volgograd, Russia, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.
Gorshenina Alena S.,
Vartanyan Kristina A.,
Volgograd State Technical University,
28, Lenin avenue, Volgograd, Russia, 400005, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Mosolova Natalya I., Doctor of Biological Sciences
Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production,
6, Rokossovsky str., Volgograd, Russia, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.

Bigaeva A.V., Gilmanov Kh.Kh., Tyulkin S.V., Vafin R.R., Galstyan A.G.Heat resistance of cows' milk with different of kappa-casein genotypes

P. 59-61 Key words
cow, milk, heat resistance, thermal stability, allele, genotype, CSN3, PCR, RFLP

The purpose of these studies is to conduct a comparative analysis of the effect of the polymorphic variants of the kappa-casein gene (CSN3) on the technological properties of milk in a united sampling of Kholmogory breed cows of Tatarstan type under the conditions of the Republic of Tatarstan. The united sampling was formed from the first-calf cows of the leading breeding enterprises: Lenin Atninsky district, JSC "Plemzavod Biryulinsky" and LLC "Serp and Molot". Vysokogorsky district. Genotyping of cattle by the CSN3 gene was carried out by the well-known PCR-RFLP method, the results of which are satisfactory in terms of reproducibility and identification of genotypes. As a result of a molecular genetic study, a group of cows was distributed based on the genotyping data for the CSN3 gene. In the analyzed sampling of animals, all three genotypes AA (61.8%), AB (35.2%), BB (3.0%) were detected by the CSN3 gene, with the frequency of occurrence of alleles A and B equal to 0.794 and 0.206, respectively. We studied the indicators of heat resistance and thermal stability of milk of cows with different genotypes for the gene CSN3. The determination of the heat resistance of milk was carried out using a thermal (crucible) sample, and the thermal stability of milk was evaluated by taking into account the period of time from the moment the tubes were placed in the ultra-thermostat until the first signs of protein coagulation appeared. The research results allowed to establish that the presence of the A allele of the CSN3 gene in the genome of cows increases the heat resistance of their milk. The occurrence of cows of the desired genotypes for the CSN3 gene with the best thermal stability was 97.0%. It should be noted that in order to increase the share of raw milk with increased heat resistance, animals with genotypes AA and AB according to the CSN3 gene should be selected.

1. Petrov AN, Galstyan AG, Radaeva IA, Turovskaya SN, Illarionova EE, Semipyatniy VK, et al. Indicators of quality of canned milk: Russian and international priorities. Food and Raw Materials. 2017. No. 5 (2). P. 151-161. DOI: https: //doi.org / 10.21603 / 2308 4057 2017 2 151 161.
2. Galstyan AG, Petrov AN, Semipyatniy VK. Theoretical backgrounds for enhancement of dry milk dissolution process: mathematical modeling of the system "solid particles-liquid". Foods and Raw Materials. 2016. No. 4 (1). P. 102-109. DOI: https://doi.org / 10.21179 / 2308 4057 2016 1 102 109.
3. Strizhko MN, Kuznetsova AE, Galstyan AG, Semipyatnyi VK, Petrov AN, Prosekov A Yu. Development of osmotically active compositions for milk-based products with intermediate humidity. Bulletin of the International Dairy Federation, 2014. P. 35-40.
4. Donnik IM, Vafin RR, Galstyan AG, Krivonogova AS, Shaeva AV, Gilmanov Kh Kh., et al. Genetic identification of bovine leukaemia virus. Foods and Raw Materials. 2018. No. 6 (2). P. 314-324. DOI: https: //doi.org / 10.21603 / 2308 4057 2018 2 314 324.
5. Ovsyannikova GV. Ispol'zovanie mirovogo genofonda molochnogo skota v sozdanii syr'evoj bazy molochnoj promyshlennosti Chernozem'ya [Using global gene pool of cattle in the formation of raw materials base for dairy industry of Black Earth region]. Vestnik mezhdunarodnoj akademii holoda [Vestnik of International Academy of Refrigeration]. 2017. No. 1. P. 7-12 (In Russ.).
6. Valitov FR. Effektivnost' ispol'zovaniya sovremennyx metodov markernoj selekcii v molochnom skotovodstve [Efficiency of using modern methods of marker breeding in dairy cattle breeding], diss… Doctor of Agricultural Sciences. Ufa: Bashkir State Agrarian University, 2018. 396 p.
7. Shajdullin RR. Termoustojchivost' moloka korov s raznym genotipom kappa-kazeina i diacilglicerol O-aciltransferazy [Thermostensibility of cow milk with different genotype of kappa-casein and diacilglycerol O-acyltransferase]. Materialy Vserossijskoj nauchno-prakticheskoj konferencii "Sovremennye nauchnye issledovaniya: aktual'nye voprosy, dostizheniya i innovacii v APK", posvyashhyonnoj 145 letiyu Akademii. [Materials of the all-Russian Scientific-practical Conference "Modern scientific research: topical issues, achievements and innovations in agriculture", dedicated to the 145th anniversary of the Academy]. Kazan': Kazan SAVM, 2018. P. 203-206 (In Russ.).
8. Tyulkin SV, Vafin RR, Zagidulin LR, Akhmetov TM, Petrov AN, Diel F. Technological properties of milk of cows with different genotypes of kappa-casein and beta-lactoglobulin. Foods and Raw Materials. 2018. No. 6 (1). P. 154-162. DOI: https: //doi.org / 10.21603 / 2308 4057 2018 1 154 162.
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11. Shajdullin RR, Ganiev AS. Evaluation of kappa-casein gene polymorphism in Black-and-white animals. Vestnik of Ulyanovsk State Agricultural Academy. 2015. No. 3 (31). P. 104-109. DOI: https: //doi.org / 10.18286 / 1816 4501 2015 3 104 109.
12. Voloxov IM, Pashhenko OV, Skachkov DA. Kachestvo moloka i molochnyx produktov zhivotnyx sozdavaemogo povolzhskogo tipa krasno-pestrogo skota raznyx genotipov po kappa-kazeinu [Quality of milk and dairy products of animals of the created Volga type of Red-and-white cattle of different genotypes on kappa-casein]. Izvestiya Nizhnevolzhskogo agrouniversitetskogo kompleksa: Nauka i vysshee professional'noe obrazovanie [Information of the Nizhnevolzhsky Agro-university complex: Science and higher professional education]. 2012. No. 3. P. 160-164 (In Russ.).
Bigaeva Alana V.,
Gilmanov Khamid K., Candidate of Biological Sciences,
Tyulkin Sergey V., Candidate of Agricultural Sciences,
Galstyan Aram G., Doctor of Technical Sciences, Professor,
Academician of RAS Federal Scientific Center for Food Systems V.M. Gorbatova RAS,
26, Talalikhina str., Moscow, Russia, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Vafin Ramil R., Doctor of Biological Sciences, Professor
All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry - Branch of the Gorbatov's Federal Scientific Center for Food Systems of RAS,
7, Rossolimo str., Moscow, Russia, 119201, This email address is being protected from spambots. You need JavaScript enabled to view it.

Turshatov M.V., V.A. Krivchenko M.V., Soloviev A.O.Development of technology for fodder yeast production of in the complex processing of grain and carbohydrate-containing raw materials

P. 62-64 Key words
fodder yeast, technology, alcohol production, grain bard, protein fodder product

In current times demand for protein fodder, such as fodder yeast, is almost unlimited, as in the domestic, and foreign markets. Unfortunately, in the Russian market the amount of the offered "fodder yeast" many times exceeds their actual production. Such situation develops thanks to counterfeit and not quality products. Along with it in recent years in the Distilling industry there were significant structural changes, in the investigation of what many distilling plants were preserved. A solution of the problem of use of reserve capacities of distilleries and improving competitiveness of alcohol is complex processing of grain and carbohydrate containing raw materials with additional receiving commodity products of food, fodder appointment. The most effective option is organization of fodder yeast productions. Authors of article conducted researches on cultivation of various strains of the fodder yeast allowed for use by production of fodder products. As initial raw materials grain stillage, grain, molasses, starch-containing waste in various ratio was used. Results of researches show that additional cultivation of fodder yeast qualitatively enriches initial raw materials (substrate) with protein, amino acids, vitamins. The best final indicators are reached at cultivation of yeast on grain stillage. Protein content increases by 50% and more. On the basis of the conducted researches the technology allowing to modernize the operating ethanol productions with the minimum investments is developed. The created technology also allows to modernize any productions with carbohydrate containing secondary resources (molasses, starched milk, bran, etc.) for production of fodder yeast and the subsequent their realization as the protein fodder. Now, this technology takes root on one of the operating productions.

1. Kononenko VV, Turshatov MV, Ledenev VP, Krivchenko VA, Moiseeva ND, Solov'ev AO, Kirillov EA, Alekseev VV. O proizvodstve i perspektivah primeneniya etilovogo spirta v Rossii [On the production and prospects for the use of ethyl alcohol in Russia] Hranenie i pererabotka sel'hozsyr'y [Storage and processing of agricultural raw materials]. 2018. No. 2. P. 44-47.
2. Hudyakova NM, Lozanskaya TI. Zernovaya barda kak syr'e dlya pererabotki v suhie kormovye drozhzhi, obogashchennye beta-karotinom [Grain barda as a raw material for processing into dry fodder yeast enriched with beta-carotene]. Sovremennye biotekhnologicheskie processy, oborudovanie i metody kontrolya v proizvodstve spirta i spirtnyh napitkov (compilation). 2017. P. 138-141.
3. Rimareva LV, Lozanskaya TI, Hudyakova NM. Biotekhnologicheskaya pererabotka poslespirtovoj bardy v suhie kormovye drozhzhi [Biotechnological processing of distillery stillage into dry fodder yeast]. Biotekhnologii v kompleksnom razvitii regionov: materialy mezhdunarodnoj nauchno-prakticheskoj konferencii (compilation). 2016. P. 95.
4. Lukin ND, Ulanova RV, Kravchenko IK, Kolpakova VV, Gol'dshtejn VG. Biokonversiya vtorichnyh produktov pererabotki zerna tritikale na krahmal s ispol'zovaniem griba pleurotus ostreatus [Bioconversion of secondary products og grain processing of triticale on starch using the pleurotus ostreatus mushroom]. Himiya rastitel'nogo syr'ya [Chemistry of raw materials]. 2018. No. 4. P. 225-234.
5. Solov'ev AO, Turshatov MV. Issledovaniya po kul'tivirovaniyu kormovyh drozhzhej na sredah, poluchennyh iz vtorichnogo syr'ya ot kompleksnoj pererabotki zerna [Research on the cultivation of fodder yeast on media derived from secondary raw materials from complex grain processing]. Aktual'nye voprosy nutriciologii, biotekhnologii i bezopasnosti pishchi: materialy Vserossijskoj konferencii molodyh uchenyh s mezhdunarodnym uchastiem (compilation). 2017. p. 229-232.
6. Turshatov MV, Kononenko VV, Ledenev VP, Krivchenko VA, Solov'ev AO, Moiseeva ND, Lozanskaya TI, Hudyakova NM. Tekhnologicheskie osnovy polucheniya belkovyh kormoproduktov pri pererabotke krahmalsoderzhashchego syr'ya v biotekhnologicheskuyu i himicheskuyu produkciyu [Technological basis for the production of protein feed products in the processing of starch-containing raw materials into biotechnological and chemical products]. Khranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2018. No. 2. P. 5-8.
Turshatov Michail V., Candidate of Technical Sciences,
Krivchenko Vera A., Candidate of Technical Sciences,
Solovyev Alexandr O.
Russian Scientific Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.

Romanova V.A., Pomogova D.A., Kirsch I.A., Beznaeva O.V., Bannikova O.A., Tveritnikova I.S., Novikov M.N.Effect of acoustically activated water on the properties of bakery products

P. 65-67 Key words
acoustic cavitation, water, bakery products. ultrasound, sonochemistry, reference bread, aqueous and salt solutions

The quality of bread is determined by a set of characteristics that determine consumer properties and ensure its safety for humans. It depends primarily on the quality and microbiological purity of the raw materials used, as well as compliance with technological regimes. Water is not only the main raw material. It determines the course of colloidal, biochemical and microbiological processes in semi-finished products for baking, affecting their properties, the course of production technology and, ultimately, the quality of bakery products. The use of specialized water treatment in the technology of making bakery products is an urgent task, as it can improve the quality of products without the use of food additives, improvers. The purpose of the work is to determine the effect of water treated with acoustic cavitation, with different storage times on the properties of semi-finished products, the quality of bakery products. One of the most promising methods both in technological and economic terms is acoustic cavitation, the use of which in the food industry has so far been little studied. The energy of acoustic cavitation crushes starch grains in flour suspension, carries out partial isothermal gelatinization of starch, and hydrolyzes amylose and starch amylopectin to form soluble sugars. This study presents the results of the influence of water treated with acoustic cavitation on the quality of bakery products. The studies have shown the effectiveness of the technology of preparation of baking dough on cavitation-activated water, accompanied by the structuring of gluten proteins, has a beneficial effect on the retention of moisture in the microstructure; it allows to increase the specific volume of bread, increase its elasticity, slow down the hardening and reduce the use of baking improvers. Thus, the treated water helps to improve the quality of bakery products.

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5. Viten'ko TN, Gumnickij Ya M. Mekhanizm aktiviruyushchego dejstviya gidrodinamicheskoj kavitacii na vodu [Mechanism of activating action of hydrodynamic cavitation on water]. Himiya i tekhnologiya vody [Chemistry and technology of water]. 2007. No. 29 (5). P. 422-432 (In Russ.).
Romanova Valentina A.,
Pomogova Darya A.,
Kirsch Irina A., Doctor of Chemical Sciences,
Beznaeva Olga V., Candidate of Technical Sciences
Bannikova Olga A., Candidate of Technical Sciences
Tveritnikova Izabella S., Novikov Maxim N.
Moscow State University оf Food Production,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Shevchenko T.V., Dubinina I.E., Ustinova Y.V.Receive a comprehensive nutrition protein supplements

P. 68-71 Key words
thickener, gelatin, food natural dye, antioxidant, anthocyanin, beet red betanidine, technology, technology parameters, shungite, fullerene, complex food additive, photoprotector

Today food additives are widely used as available and easily applicable in food products to improve their quality. To adjust the quality of food is promising to use food additives multifunctional orientation. As you know, the market production of these additives is not developed enough. The results of studies on the preparation of complex multicomponent food additives with simultaneous properties of thickeners, dyes, antioxidants are presented. It was found that the presence of each proposed component increases the overall functionality of the obtained additive: increasing the color fastness during storage, increasing the fluidity and quality of the thickener gels, increasing their antioxidant activity. Tested their practical use. The use of complex additives increases their manufacturability and practical significance. Food gelatin, which is a thickener of protein nature, is a product that is a mixture of linear polypeptides with different molecular weight (50 000-70 000) and their aggregates with molecular weight up to 30 0000. For the tests were used dyes-beet red (betanidine) and anthocyanin dyes. Food dyes determine the appearance of products. The most promising at present time new carbon material was chosen as antioxidants - fullerene molecules which interact with free radicals having unpaired electrons, neutralizing them and located in natural materials (shungite). It was found that to create complex multifunctional food additives, the experiment should be carried out in several stages: 1-2 - preparation of colored solutions using black currant and beet; 3-4 - the process of limited swelling of gelatin in colored solutions; 5-6 - separation of swollen colored gelatin samples with subsequent air drying; 7 - assessment of light resistance and quality of the obtained food additives. In the process of preparation of solutions used black currant and red beet, in solutions which added gelatin followed by its swelling. It was found that the additional presence of fullerene molecules leads to the formation of even more complex and diverse structures of complex food additives with increased bactericidal and antioxidant activity. In the presented studies found that fullerene can serve as a photoprotector of dyes, increasing their light resistance. It is proved that the obtained food additives in the presence of fullerene had a stable uniform gel structure, bright color, pleasant aroma, the color of the obtained food additives in the presence of fullerene practically did not weaken for 6 months.

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14. Gorbunova NV, Evteev AV, Bannikova AV. Perspektivy ispol'zovaniya produktov kompleksnoj pererabotki rastenievodstva v kachestve istochnikov polucheniya antioksidantov [Prospects for the use of products of complex processing of crop production as sources of antioxidants]. Dal'nevostochnyj agrarnyj vestnik [Far Eastern agricultural Bulletin]. 2018. No. 2. P. 120-126 (in Russ).
15. Shirinkin SV, Shaposhnikov AA, Volkova TO. Gidratirovannyj fulleren kak instrument dlya ponimaniya roli osobyh strukturnyh svojstv vodnoj sredy zhivogo organizma dlya ego normal'nogo funkcionirovaniya [Hydrated fullerene as a tool for understanding the role of special structural properties of the aquatic environment of a living organism for its normal functioning]. Nauchnye vedomosti BelGU. Seriya: Estestvennye nauki [Scientific reports BelGU: Natural Sciences]. 2012. No. 9. V. 19. P. 122-129 (in Russ.).
16. Borisenko AA. Molekulyarnoe prognozirovanie gidratacionnoj sposobnosti pishchevyh biopolimerov [Molecular prediction of hydration ability of food biopolymers] Vestnik APK Stavropol'ya [Agroindustrial complex Bulletin of Stavropolye]. 2016. No. 3. P. 10-14 (in Russ.).
Shevchenko Tatyana V., Doctor of Technical Sciences,
Dubinina Irina E., graduate student,
Ustinova Yulia V., Candidate of Technical Sciences
Kemerovo State University,
6, Krasnaya str., Kemerovo, 650043, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Kaledina M.V., Fedosova A.N., Baydina I.A. Antagonistic activity of the national dairy Beverages

P. 72-75 Key words
kefir, аyran, fermented milk, pathogens, аntagonistic activity

Antipathogenic and immunomodulating activity of fermented milk in Russian national drinks (kefir, kumis, ayran, etc.) is formed by microflora metabolites of mixed fermentation type, carried out by almost the same species composition of microflora, represented by lactobacillus, yeast and acetic acid bacteria. Analysis of the composition of microflora and its metabolites allowed to identify substances capable of forming antagonistic properties to intestinal infection: organic acids, ethanol, carbon dioxide, hydrogen peroxide and special peptides (bacteriocins). However, most important part in anti-pathogenic activity in national fermented milk drinks with a high degree of probability is played by hydrogen peroxide and bacteriocins that can selectively displace from the existing symbiotic composition extraneous to these drinks microflora. Stability of natural symbiotic composition and ability to recover and maintain useful properties in Russian national drinks are easy to explain from this point of view. To study antipathogenic activity of kefir and ayran against Escherichia coli EPEC and VTEC, Staphylococcus aureus, Clostridia difficile, Salmonella thyphimurium the dynamics of antagonistic activity was observed by the method of developing the mixed population in comparison with the growth of the test strain in a liquid nutrient medium with subsequent seeding in a dense medium. According to the results of the study, kefir and ayran showed an ability to slow down the growth and suppress vital activity of those intestinal pathogenic bacteria. The most significant anti-pathogenic effect was observed with Staphylococcus aureus and Salmonella typhimurium. The degree of inhibition of Staphylococcus aureus by kefir was 60.1±1%, ayran-55.7±2.4%. As for Salmonella this number was 47.8±0.8% in case of kefir, and 45.6±1.2% in case of ayran. The antagonistic activity of kefir on E. coli was higher by 21.2% for E. coli VTEC and 35.5% for E. coli EPEC than in ayran. This study confirms the fact that these national fermented milk drinks kefir and ayran have significant potential to reduce the risk of intestinal infections.

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2. Baidina IA. Vliyaniye tekhnologicheskikh faktorov na mikrofloru kefira i ayrana [The influence of technological factors on the microflora of kefir and ayran]. Organicheskoye sel'skoye khozyaystvo: problemy i perspektivy. Materialy XXII mezhdunarodnoy nauchno-proizvodstvennoy konferentsii. 2018. P. 374-376.
3. Gradova NB, Sarantseva AA. Issledovaniye mikrobnogo profilya strukturirovannoy assotsiativnoy kul'tury mikroorganizmov - kefirnykh gribkov [Study of the microbial profile of a structured associative culture of microorganisms - kefir fung]. Izvestiya Samarskogo nauchnogo tsentra Rossiyskoy akademii nauk [Samara Scientific Center RAS News]. 2012. Vol. 14. No. 5. P. 705-710.
4. Kim DS, Park SK, Kwak HS, Lee KW. Isolation, identification and characterization of lactose nonfermenting yeast from kefir cultures. Korean Journal for Food Science of Animal Recources. 2014. P. 174-175.
5. Zandanova TN, Gogoleva PA. Issledovaniye biotekhnologicheskogo potentsiala mikrobnogo konsor-tsiuma [Study of the biotechnological potential of a microbial consortium]. Vestnik VSGUTU. 2017. No. 3 (66). P. 71-77.
6. Grevtsova SA, Rekhviashvili EI, Kabulova M Yu, Kabisov RG, Aylyarova MK. Izucheniye simbioticheskoy mikroflory kislomolochnogo napitka ayran raznykh proizvoditeley [Study of symbiotic microflora of fermented milk drink ayran from different manufacturer]. Izvestiya Gorskogo gosudarstvennogo agrarnogo universiteta [Gorsky State Agricultural university news]. 2017. Vol. 54. No. 3. P. 158-162.
7. Santos A, San. Mauro M, Sanchez A, Torres JM, Marguina D. The antimicrobial properties of different strains of Lactobacillus spp. Isolated from kefir. Systematic and Applied Microbiology. 2013. No. 26. P. 434-437.
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9. Abdullayeva NF. Sovremennye predstavleniya o mekhanizme deystviya bakteriotsinov molochnokislykh bakteriy: obzor [Modern ideas about the mechanism of action of bacteriocins of lactic acid bacteria: review]. Aktual'nye problemy gumanitarnykh i yestestvennykh nauk [Actual problems of humanitarian and natural sciences]. 2014. No. 10. P. 23-27.
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Kaledina Marina V., Candidate of Technical Sciences,
Fedosova Anna N., Candidate of Biological Sciences,
Baydina Inna A., Candidate of Agricultural Sciences
Belgorod State Agrarian University named after V.Ya. Gorin,
1, Vavilova str., Belgorodsky region, Mayskiy village, 308503, This email address is being protected from spambots. You need JavaScript enabled to view it. , fedosova. 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.


Goldstein V.G., Kovalenok V.A., Nosovskaya L.P., Plotnikov A.A., Adikaeva L.V.Determination of the optimal parameters of extraction of bound starch from potato pulp by exposure to ultrasonic vibrations

P. 76-80 Key words
ultrasonic processing, starch, potatoes, resonant frequency, potato pulp

The study of the extraction of bound starch from shredded potatoes was performed using an ultrasonic device of the GENERUS series. The washed potatoes were ground in a laboratory potato machine, which is a reduced model of the production potato machine. The obtained samples of crushed potato pulp with a volume of 3 l were subjected to sonication in a container, to the bottom of which, a magnetostrictor was attached to the threaded connection. In samples taken, DM, total and bound starch were determined. The difference in total and bound starch was used to determine free starch in the treated pulp. Data processing of the results was carried out using the programs Statatistica 12.5 and TableCurve 2D. According to the results obtained during the research, it was found that the resonant frequency and the duration of processing have a significant effect on the amount of extracted starch from the pulp. The influence of such factors as the number of pulses and the porosity of packs in the studied range of their changes can be neglected. The optimal process parameters for the processing of potato pulp crushed in potato potatoes is the duration of the process 18-20 minutes at a resonant frequency of 18.28 kHz. The final equation for determining the amount of extracted bound starch (d) from shredded potato pulp is: d = 3.5569(0.029+0.7897e[-4.6137(-18.28+rf)2])/(3.436+16093e[-t]), where d - is the mass fraction of recovered cohesive starch (% DM of the pulp); rf - is the frequency (kHz); t - is the processing time (min). The correlation coefficient of this equation R=0.9744. This equation adequately describes the process of extracting bound starch from the pulp from influencing factors. The use of ultrasonic processing of potato pulp allows you to additionally remove 0.8-0.9% of the starch contained in the potato pulp.

1. Afanas'ev VA, Iritkov SA, Foshin AA, Yankevich SV. Primenenie ul'trazvuka v tekhnologicheskih liniyah proizvodstva krahmala. Dinamika nelinejnyh diskretnyh elektrotekhnicheskih i elektronnyh system [The use of ultrasound in the technological lines of production of starch. Dynamics of nonlinear discrete electrical and electronic systems]. Materialy XII Vserossijskoj nauchno-tekhnicheskoj konferencii [Materials of XII all-Russian scientific and technical conference]. Cheboksary: Chuvashskij gosudarstvennyj universitet imeni I.N. Ul'yanova. 2017. P. 343-348 (In Russ.). 2. Rus'kina AA, Popova NV, Rus'kin DV. Modifikaciya krahmala s pomoshch'yu ul'trazvukovogo vozdejstviya kak instrument izmeneniya ego tekhnologicheskih harakteristik [Modification of starch by means of ultrasonic influence as the tool of change of its technological characteristics]. Vestnik YUUrGU. Seriya pishchevye i biotekhnologii [Bulletin of SUSU. Food and biotechnology series]. 2018. No. 1 (6). P. 69-76 (In Russ.). 3. Manchun S, Nunthanid J, Limmatvapirat S, Sriamornsak P. Effect of Ultrasonic Treatment on Physical Properties of Tapioca Starch. Advanced Materials Research. 2012 (506). P. 294-297 (In Eng.). 4. Herceg IL, Subaric D, Jambrak AR, Brncic M, Brncic SR, Badanjak M, Tripalo B, Jezek D, Novotni D, Herceg Z. Texture and Pasting Properties of Ultrasonically Treated Corn Starch. Czech Journal of Food Sciences. 2010. No. 2 (28). P. 83-93 (In Eng.). 5. Jambrak AR, Herceg Z, BrnciC M, Brncic S. R, Bosiljkov T, Cvek D, Tripalo B, Gelo J, Subaric D, Babic J, Herceg IL, Subaric D, Jurislav B. Ultrasound effect on physical properties of corn starch. Carbohydrate Polymers. 2010. No. 1 (79). P. 91-100 (In Eng.). 6. Shifeng Yu, Yongchun Zhang, Yin Ge, Ying Zhang, Tianying Sun, Yan Jiao, Xi-Qun Zhtng. Effects of Ultrasound Processing on the Thermal and Retrogradation Properties of Nonwaxy Rice Starch. Journal of Process Engineering. 2013. No. 6 (36). P. 793-802 (In Eng.). 7. Hu A1, Li L, Zheng J, Lu J, Meng X, Liu Y, Rizwan R. Different-frequency ultrasonic effects on properties and structure of corn starch. Journal of the Science of Food and Agriculture. 2014. No. 14 (94). P. 2929-2934 (In Eng.). 8. Krishnakumar T, Sajeev MS. Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch. International Journal of Current Microbiology and Applied Sciences. 2018. No. 10 (7). P. 3122-3126 (In Eng.). 9. Tinikashvili NA, Gacunaeva MM. Vliyanie UZ-obrabotki na razvarivanie krahmalsoderzhashchego syr'ya [Effect of ULTRASONIC treatment on the digestion of starch-containing raw materials]. Pivo i napitki [Beer and drinks]. 2015. No. 6. P. 56-57 (In Russ.). 10. Pavlovskaya NE, Gagarina IN, Gor'kova IV, Solohina YU, Dudanov II. Vliyanie ul'trazvuka na krahmal kartofelya [Effect of ultrasound on potato starch]. Pishchevaya promyshlennost' [Food industry]. 2012. No. 12. P. 52-53 (In Russ.). 11. Rus'kina AA, Potoroko I Yu, Malinin AV, Caturov AV. Vliyanie effektov ul'trazvuka na reologicheskie svojstva klejsterov kartofel'nogo krahmala [Effect of ultrasound effects on rheological properties of potato starch paste]. Vestnik YUzhno-Ural'skogo gosudarstvennogo universiteta. Seriya pishchevye biotekhnologii [Bulletin of the South Ural state University. A series of food biotechnology]. Chelyabinsk: Yuzhno-Ural'skij gosudarstvenny universitet. 2019. No. 1. P. 89-96 (In Russ.). 12. Liu P, Wang R, Kang X, Cui B, Yu B. Effects of ultrasonic treatment on amylose-lipid complex formation and properties of sweet potato starch-based films. Ultrason Sonochem. 2018. No. 44. P. 215-222 (In Eng.). 13. Nandan Sit, Sudip Misra, Sankar Chandra Deka. Yield and Functional Properties of Taro Starch as Affected by Ultrasound. Food and Bioprocess Technology. 2014. No. 7 (7). P. 1950-1958 (In Eng.). 14. Degrois M, Gallant D, Baldo P, Guilbot A. The effects of ultrasound on starch grains. Ultrasonics. 1974. V. 12. P. 129-131 (In Eng.). 15. Ben HS, Magnin A, P?trier C, Sami BS. Starch nanoparticles formation via high power ultrasonication. Carbohydrate Polymers. 2013. No. 2 (92). P. 1625-1632 (In Eng.). 16. Gallant D, Degrois M, Sterling C, Guilbot A. Microscopic Effects of Ultrasound on the Structure of Potato Starch Preliminary Study. Starch. 1972. No. 4 (24). P. 116-123 (In Eng.).

Tulyakova T.V., Shibanov E.I.Application of NIR analysis for control of main and auxiliary ingredients at the meat processing plant

P. 81-83 Key words
falsification, quality, discrepancy, an indicator of GD, NIR analysis, the calibration panel

The growing demand of consumers for better food products determines the need to develop new methods of analysis of the main physical and chemical indicators of food raw materials, including auxiliary raw materials and ingredients in meat processing plants. Currently, the input control of the main and auxiliary raw materials in meat processing plants is carried out by checking the accompanying documents or indicators of quality and safety in certified laboratories. A method for fast and continuous control of the quality and safety of raw materials can be a method based on near-infrared spectroscopy (NIR analysis). In order to verify this statement, one of the meat processing plants carried out calibration of the laboratory analyzer Spectra Star 1400 XT on animal protein, milk mixture, which is used as a complex food additive in the manufacture of meat products, as well as wheat flour, which is used in the production of dough for dumplings. The results of the evaluation of the discrepancies between the values of indicators obtained by the traditional method and using the NIR analyzer confirmed the correctness of the chosen working hypothesis. The possibilities of the NIR analysis method allow to use it for the control of the prescription composition of complex food additives in order to avoid falsification of the samples declared for delivery. The chosen method is based on the control of the Global Distance parameter (abbreviated GD - global distance) on the Spectra Star 1400 XT device. During the experiments it was found, that the GD control is an effective tool for the input control of auxiliary materials. It allows to determine the prescription composition of complex food additives to eliminate the risk of using falsified ingredients in the manufacture.

1. Strategiya Povysheniya kachestva pishchevoy produktsii v Rossiyskoy Federatsii do 2030 goda. utverzhdennoy rasporyazheniyem Pravitelstva Rossiyskoy Federatsii ot 29 iyunya 2016 g. N 1364 r [Strategy for improving the quality of food products in the Russian Federation until 2030. approved by the order of the Government of the Russian Federation of June 29, 2016 N 1364 p]. Meeting of the legislation of the Russian Federation. 11.07.2016. No. 28. Art. 4758.
2. Zashchita prav potrebiteley v Rossiyskoy Federatsii v 2017 godu: Gosudarstvenny doklad [Consumer protection in the Russian Federation in 2017: State report]. Moscow: Federal service for supervision of consumer rights protection and human well-being, 2017.
3. Tulyakova EI, Shibanov EI. The use of NIR analysis on incoming inspection of raw materials for meat processing plant. Myasnaya promyshlennost' [Meat industry]. 2014. No. 2 (In Russ).
4. Chigasov AM. Metodologiya podgotovki grupp kalibrovochnykh obraztsov sukhikh molochnykh produktov dlya IK-spektroskopii v blizhney oblasti spectra. [Methodology of preparation of groups of calibration samples of dry dairy products for near-infrared spectroscopy]. Autoabstract. Moscow: V.M. Gorbatov Meat Research Institute. 2012.
5. Egorov SV, Duchowa NA, Kardis TV. K voprosu ob ispolxovanii expressivnykh metodov katchestva zerna [On the use of Express methods of grain quality control]. Vestnik Belorusskoy gosudarstvennoy selskokhozyaystvennoy academii [Bulletin of the Belarusian State Agricultural Academy]. 2011. No. 1 (In Russ).
Tulyakova Tatyana V., Doctor of Technical Sciences, Professor
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080,
Shibanov Egor I., graduate student
Ostankino Meat Processing Plant,
18, Ogorodny passage, Moscow, 127254, This email address is being protected from spambots. You need JavaScript enabled to view it.

Pogorzhelskaya N.S., Abramova I.M., Kudryashov V.L. Ultrasonic processing of vegetable raw materials in the production of alcoholic beverages

P. 84-88 Key words
plant materials, extraction, ultrasound, alcoholized fruit infusion, alcoholic beverage production

Extracts from fruit and aromatic raw materials are included in the formulations of various tinctures, balms and other alcoholic beverages. The number of them in the blend ranges from 10 to 40%. The periodic method of double infusion is quite lengthy and takes from 10 to 28 days, depending on the type of raw material. Therefore, the problem of intensification of the preparation of alcoholized semi-finished products is relevant not only from a scientific, but also from a practical point of view. One of the methods of intensification is ultrasonic (US) technology. The studies used dried plant materials: fruits of red mountain ash, tutsan grass, common oregano and peppermint; seeds of star anise and dill; galangal root. The experiments were carried out with one gulf of raw materials, calculated in such a way as to obtain the ethyl alcohol content and amount of fruit juice provided by the double infusion method at the output. Extracts from fruit and aromatic raw materials are included in the formulations of various tinctures, balms and other alcoholic beverages. The number of them in the blend ranges from 10 to 40%. The periodic method of double infusion existing at most plants is quite lengthy and takes from 10 to 28 days, depending on the type of raw material. Therefore, the problem of intensification of the preparation of alcoholized semi-finished products is relevant not only from a scientific, but also from a practical point of view. One of the methods of intensification is ultrasonic (US) technology. The studies used dried plant materials: fruits of red mountain ash, tutsan grass, common oregano and peppermint; seeds of star anise and dill; galangal root. The experiments were carried out with one gulf of raw materials, calculated in such a way as to obtain the strength and amount of fruit juice provided by the double infusion method at the output. It was shown that for tutsan, double ultrasonic treatment for 0.5 h and infusion at 35 °C increased the yield of essential oil by 15% relative to the control with a reduction in the duration of infusion to one day. Extraction of anise seeds requires a strong grinding of the raw material. This allows using the ultrasonic treatment for 20 minutes with the insistence of 4 days to obtain extracts corresponding to the color and yield of essential oils control. Extraction of dill seeds, peppermint herbs, and oregano provides for an US-exposure time of 15 minutes at an intensity of 40 W / cm3 and infusion for one day. Four-fold US-treatment of red mountain ash fruits allows for 12 days to obtain fruit drinks identical to the control. Laboratory studies on the production of rowan fruit drinks were confirmed by semi-production tests. The quality of semi-finished products and alcohol-based products obtained by intensive technology is confirmed by the high rating of the tasting commission. Thus, the developed modes of ultrasonic treatment of plant materials can be recommended for the preparation of alcoholized infusions. At the same time, the infusion time is reduced by 3-10 times depending on the type of raw material.

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Pogorzelskaya Natalia S., Candidate of Technical Sciences,
Abramova Irina M., Doctor of Technical Sciences,
Kudryashov Vaycheslav L., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Food Biotechnology - Branch of the Federal Research Center for food, biotechnology and food safety,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Belyaeva M.A., Samuel M.A. Mathematical model of the drying process of combined infrared and convection fermented milk products

P. 89-92 Key words
fermented milk products, combined infrared and convection drying, process analysis, process modeling

Under the technological process of drying dairy products refers to the change in the properties of products: biological, physico-chemical, structural-mechanical, thermal, electrical, etc. For each specific fermented milk product, the properties play a crucial role, which determines its quality indicators; therefore, it is important that the basic properties are maintained and improved during the drying process. Knowledge of these properties and patterns of their change, depending on the parameters of the process, makes it possible to choose the most rational method of drying and justify the best mode of the process. The optimal mode of drying should provide standard quality with high technical and economic indicators. When justifying and choosing the mode, it is necessary to proceed from the technological properties of the product, which change during the drying process; you need to choose the following operating parameters: temperature of the heating medium, humidity, heat flux density, air flow temperature, the impact of which on certain material characteristics would ensure its best properties. When making experiments to substantiate the parameters of the optimal process mode and processing the experimental data, modern methods of mathematical statistics were used, planning methods for multifactor experiments, which make it possible to determine the minimum number of experiments based on the selected optimality criterion and variable factors, identify the optimal mode parameters and obtain the appropriate mathematical dependencies. The article discusses the results of complex experimental studies of the dynamics of physicochemical structural and mechanical indicators of fermented milk products in the process of combined infrared and convection drying, and criteria for its effectiveness based on planning and statistical processing of experimental data. Developed generalized models of multi-criteria evaluation of the process efficiency depending on the main heating parameters, allowing to solve problems of optimization and prediction of the quality of the finished product, drying time, energy consumption and ultimate shear stress.

1. Belyaeva MA. Systemny analiz technology i biznes-protsessov v myasnom proizvodstve [System analysis of technologies and business processes in meat production]. Moscow: publishing house of PRUE of G.V. Plekhanov, 2015. 386 p.
2. Belyaeva MA, Malazi SA. Ierarchicheskaya struktura analiza protsessa sushki kislomolochnykh productov [Hierarchical structure of the analysis of the drying process of dairy products]. Pischevaya promyshlennost' [Food industry]. 2019. No. 1. P. 24-27.
3. Belyaeva MA, Malazi SA. Optimizatsiya i apparaturnoe oformlenie infracrasnoy sushki natsionalnogo kislomolochnogo producta (kurta) [Optimization and hardware design of infrared drying of the national dairy product (kurta)]. Khranenie I pererabotka sel'khozsyrya [Storage and processing of agricultural raw materials]. 2017. No. 10. P. 41-45.
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5. Malazi SA. Modelirovanie protsessa sushki kislomolochnykh productov: sbornik "Sovremennye innovatsionnye technologii v economice, nauke, obrazovanii" [Modeling of the drying process of dairy products in the collection: modern innovative technologies in Economics (Science)]. Education materials of the second international scientific-practical conference. 2018. P. 499-511.
Belyaeva Marina A., Doctor of Technical Sciences,
Malazi Samuel A., graduate student
Plekhanov Russian University of Economics,
36, Stremyanny lane, Moscow, 115093, 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.