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Rambler's Top100

Food processing Industry №12/2019



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

TOPIC OF THE ISSUE: QUALITY AND SAFETY MANAGEMENT SYSTEM

Tolmachev О.А., Surkov I.V., Ermolaeva E.O., Trofimova N.B., Poznjakovskiy V.M.Development and analysis of the effectiveness of the quality management system and safety in the production of soft drinks

P. 8-12 Key words
enterprise strategy, food industry, quality management systems, food safety, integrated management system, performance, sustainable development

Abstract
A set of requirements for management systems in accordance with two international standards, ISO 9001 and ISO 22000, has been determined, the main elements that have been modified in the new version of ISO 22000: 2018 have been identified. An integrated management system that combines a set of these requirements is implemented and used for 6 processes in the production of soft drinks and bottled water in LLC National Water Company NIAGARA (Chelyabinsk). A program of mandatory preliminary measures has been drawn up, providing a sanitary and hygienic base for the production of high-quality and safe products. A methodology for assessing the strategic and production risks of a food enterprise has been developed and tested, suggesting their ranking and the definition of a future hazard management strategy. An excerpt from the risk assessment of all types of threats to the processes and divisions of the organization is given, a classification of measures to minimize risks, including a product protection plan and measures to combat counterfeit, is shown. The composition and three-tier documentation structure of the integrated management system, combining the requirements of ISO 9001 and ISO 22000, was determined. In order to analyze the effectiveness of ensuring the quality and safety of sold beverages in an enterprise, an integrated quality management system and food safety was analyzed taking into account the specifics of production. Evidence was obtained of the positive dynamics of the indicator of manufacturing flawlessness by 0.84 sigma and a reduction in losses from product rejection by 2.5 times, indicating the effectiveness of the implemented management system. The evaluation of the existing management system of the first (verification) and the third (certification by independent bodies) by the parties was carried out, and the advantages for the enterprise were revealed.

References
1. Surkov IV, Ermolaeva EO, Poznyakovskij VM. Metodologicheskie osnovy razrabotki i vnedreniya integrirovannyh sistem menedzhmenta v pishchevoj industrii: monografiya [Methodological foundations of the development and implementation of integrated management systems in the food industry: monograph]. Kemerovskij tekhnologicheskij institut pishchevoj promyshlennosti [Kemerovo Technological Institute of food industry]. Kemerovo, 2017. 179 p.
2. Henrique Silva Rampini, Gabriel & Berssaneti, Fernando & Saut, Ana. Insertion of Risk Management in Quality Management Systems with the Advent of ISO 9001:2015: Descriptive and Content Analyzes. 2019. 10.1007/978-3-030-14973-4_20.
3. Trofimova NB, Ermolaeva EO. Algoritm sozdaniya integrirovannoj sistemy menedzhmenta kachestva i bezopasnosti pishchevoj produkcii [Algorithm for creating an integrated system of quality management and food safety]. Izvestiya vysshih uchebnyh zavedenij. Pishchevaya tekhnologiya [News of higher educational Institutions. Food techno-logy]. 2018. No. 5-6 (365-366). P. 94-97.
4. Trofimova NB, Rubashanova EA, Poznyakovskij VM. Primenenie risk-orientirovannogo podhoda pri sovershenstvovanii sistemy menedzhmenta na predpriyatiyah agropromyshlennogo kompleksa [Application of a risk-based approach to the improvement of the management system at the enterprises of the agricultural sector]. APK Rossii [Agro-industrial complex of Russia]. 2017. V. 24. No. 3. P. 759-763.
5. Glevitzky, Ioana & S?rb, Adina & Popa, Maria. Study Regarding the Improvement of Bottling Process for Spring Waters, through the Implementation of the Occupational Health and Food Safety Requirements. Safety. 2019. 5. 32. 10.3390/safety5020032.
6. Voldrich, Simone & Wieser, Philippe & Zufferey, Nicolas. Optimizing the trade-off between performance measures and operational risk in a food supply chain environment. Soft Computing. 2019. 10.1007/s00500-019-04099-9.
Authors
Tolmachev Оleg А., graduate student
Ural State University of Economics,
62, 8 Marta str., Ekaterinburg, Russia, 620144
Ermolaeva Evgeniya Olegovna, Doctor of Technical Sciences, Professor,
Surkov Igor' V., Candidate of Economic Sciences,
Trofimova Natalya B., Candidate of Technical Sciences
Kemerovo State University, 47, Red str., Kemerovo, Russia, 650000
Poznjakovskij Valery M., Doctor of Technical Sciences, Professor
Kemerovo State Agricultural Institute,
5, Markovtseva str., Kemerovo, Russia, 650056, 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.



Abramova I.M., Medrish M.E., Savelieva V.B., Romanova A.G.Instrumental methods of analysis used for development of whiskey quality assessment system

P. 13-16 Key words
ion chromatography, microelements, high performance liquid chromatography, phenolic and furan compounds, gas chromatography, volatile organic impurities, whiskey, distilled spirits

Abstract
The problem of falsification of alcoholic beverages is relevant in many countries. Despite modern methods of quality control, the market is full of counterfeit and surrogate alcohol. The paper presents an overview of the techniques used to identify adulterated alcoholic beverages. Comprehensive studies using existing methods of identification of whiskey of foreign and domestic production. It is shown that the gas chromatographic analysis of samples carried out according to the method "Determination of volatile impurities in alcoholic beverages obtained on the basis of aged grain distillates" did not reveal a strict correlation in the content of volatile impurities in malt, grain and blended whiskey and their dependence on the country of manufacture. In General, the content of volatile impurities met the requirements of GOST 33281-2015 "Whiskey. Technical conditions". In the detected falsified sample of whiskey concentrations of the studied components are orders of magnitude lower than in the original, and do not meet the requirements of the current standard. Research on quantitative and qualitative determination of aging markers was carried out according to the method of "Determination of phenolic and furan compounds in alcoholic beverages made on the basis of aged grain distillates by high-performance liquid chromatography". The results showed that all samples of whiskey, except falsified, have a rich component composition and contain a sufficient number of compounds formed during the ethanol treatment of lignin oak wood - markers of aging. Moreover, the ratio of vanillin and lilac aldehyde in most samples is in the range of 2:1-3:1, which is typical for whiskey and is consistent with previous studies. An unidentified peak was found in the falsified sample, which may indicate the use of synthetic dyes or fragrances for its production. The results of the tests of the studied samples of whiskey by ion chromatography on the ion composition showed that allows us to make the assumption that in the manufacture of counterfeit was used untreated water, as evidenced by the increased content of calcium and magnesium ions As a result of the research it was found that the method of ion chromatography has prospects in the development of a system for assessing the quality of whiskey, as it can be used to establish the causes of turbidity and sedimentation in the finished product, as well as to determine the method of production of counterfeit whiskey.

References
1. BBC NEWS: Russkaya sluzhba novostej [BBC NEWS: Russian news service]. Elektronny resurs [Electronic resource]. - Rezhim dostupa [Access mode]: URL: https://www.bbc.com / russian / features-46634193 (Data obrashcheniya: 31.05.2019) [Date of the application: 31.05.2019].
2. Analiticheskij centr pri pravitel'stve Rossijskoj Federacii. Rynok alkogolya za III kvartal 2018 goda, informacionnyj obzor [Analytical Center under the Government of the Russian Federation. The alcohol market for the third quarter of 2018, an information review]. Elektronny resurs [Electronic resource]. Rezhim dostupa [Access mode]: URL: http://ac.gov.ru / files / publication / a / 18743.pdf (Data obrashcheniya: 31.05.2019) [Date of the application: 31.05.2019].
3. Federalnaya tamozhennaya sluzhba. Statistika vneshnej torgovli Rossijskoj Federacii [Federal Customs Service. Statistics of foreign trade of the Russian Federation]. Elektronny resurs [Electronic resource]. Rezhim dostupa [Access mode]: URL: http://www.customs.ru / index.php?option=com_content&view=article&id=26274:2016 (Data obrashcheniya: 05.06.2019) [Date of the application: 05.06.2019].
4. Pertceva E. Proizvodstvo russkogo viski vyroslo na 94% [Production of Russian whiskey increased by 94%]. Elektronny resurs [Electronic resource]. Rezhim dostupa [Access mode]: URL: https://new-retail.ru / novosti / retail / proizvodstvo_russkogo_viski_vyroslo_na_94_za_god2767 / (Data obrashcheniya: 10.06.2019) [Date of the application: 10.06.2019].
5. Rudenok VP, Erendzhenova NS, Vorobye-va OA. Bor'ba s falsifikaciej alkogol'noj produkcii [Fighting alcohol fraud] https://cyberleninka.ru / article / n / borba-s-falsifikatsiey-alkogolnoy-produktsii.
6. Chablin A. Alkogol'nyj fal'sifikat v Rossii - aceton plyus viski plyus metanol [Alcoholic counterfeit in Russia - acetone plus whiskey plus methanol]. Elektronny resurs [Electronic resource]. Rezhim dostupa [Access mode]: URL: https://absoluttv.ru / 11622 alkogolnyy-falsifikat-v-rossii-aceton-plyus-viski-plyus-metanol.html (Data obrashcheniya: 10.06.2019) [Date of the application: 10.06.2019].
7. Gar'kusha MV. Razrabotka kompleksnogo podhoda k identifikacii viski s ispol'zovaniem instrumental'nyh metodov [Development of the complex approach to identification of whiskey with use of tool methods]; the Thesis of Сandidate of Technical Sciences: 05.18.15. Rossijskij ekonomichesky universitet imeni G.?V. Plekhanova [Plekhanov Russian University of Economics], 2016. http://www.dslib.net / tovaroved-piwi / razrabotka-kompleksnogo-podhoda-k-identifikacii-viski-s-ispolzovaniem.html#7570191.
8. GOST 33281-2015 Viski. Tekhnicheskie usloviya [Whiskey. GOST 33281-2015 Technical conditions]. Vved. 2017 01 01. Moscow: Standartinform, 2015. 6 p.
9. Medrish ME, Abramova IM, Savel'eva VB, Pavlenko SV, Priyomuhova NV. Metodika opredeleniya letuchih primesej v spirtnyh napitkakh, poluchennykh na osnove vyderzhannyh zernovyh distillyatov [Method for determination of volatile impurities in alcoholic beverages. obtained on the basis of seasoned grain distillates]. Materialy XVII Vserossijskogo kongressa s mezhdunarodnym uchastiem "Fundamental'nye i prikladnye aspekty nutriciologii i die5tologii. Lechebnoe, profilakticheskoe i sportivnoe pitanie". Voprosy pitaniya [Nutrition Questions]. 2018. No. 5. P. 188-189.
10. Medrish ME, Abramova IM, Polyakov VA, Savel'eva VB, Gavrilova DA. Metodika kolichestvennogo opredeleniya fenol'nyh i furanovyh soedinenij v spirtnyh napitkah [Method of quantitative determination of phenolic and furan compounds in alcoholic beverages]. Pivo i napitki [Beer and drinks]. 2017. N 6. P. 22-24.
11. Wilson CA. A thesis submitted for the degree of Doctor of Philosophy. The Role of Water Composition on Malt Spirit Quality. International Centre for Brewing and Distilling School of Life Sciences. Heriot-Watt-University, Edinburgh. 2008.
Authors
Abramova Irina M., Doctor of Technical Sciences;
Medrish Marina E., Candidate of Technical Sciences;
Savelyeva Vera B., Candidate of Technical Sciences;
Romanova Alexandra G.
Russian Research Institute of food biotechnology - Branch of Federal Research Center of food, biotechnology and food safety, Moscow



Kryukova E.V., Kolokolova A.Yu., Ilyuchina N.V., Korolev A.A., Levshenko M.T.Prospects of using the combined method of exposure (microwaves and relativistic electrons) on food products to provide its microbiological safety

P. 17-20 Key words
microwave, microbiological contamination of raw materials, ionizing radiation S. enterica, E. coli, L. monocytogenes

Abstract
The use of physical methods in the processing of raw materials at the final stages of technological process, allows us to solve a number of current problems of the food industry. The list of advantages and disadvantages of using these methods is defined. The most promising physical methods in the processing of food products are the use of ultra-high frequencies (microwaves) and ionizing radiation (relativistic electrons). However, despite of the advantages of food processing when using modes with high power, undesirable biochemical changes in food products occur leading to its spoilage. The use of an integrated approach of sequential processing in the microwaves and relativistic electrons helps to minimize negative changes in consumer qualities of the finished product. The use of these methods will eliminate the use of preservatives, fumigants, antibiotics in food products providing its microbiological safety. Experimental work was carried out to study the effectiveness of inhibition of undesirable microflora of raw materials under the influence of selected processing methods. A number of actual types of microorganisms, which are indicators of quality and safety of raw materials and food products according to the normative documentation of the Russian Federation, were defined. Studies were conducted to determine the effectiveness of inhibition of Salmonella enterica, Escherichia coli, Listeria monocytogenes under the influence of microwaves with an output power of 2450 MHz, 400 W; relativistic electrons with a beam energy of 10 MeV; combined processing (microwave exposure followed by relativistic electron processing). The results showed that the combination of microwave with subsequent processing by relativistic electrons can conserve the quality and provide the safety of food products. The processing mode was selected including the effect of microwaves for 40 seconds at a power of 400 W followed by relativistic electrons with beam energy of 10 MeV and an absorption dose of 2 kGr. The combined method of processing model samples allowed to reduce the dose of relativistic electrons by 2 times with the possibility of complete inhibition of the initial number of studied microorganisms.

References
1. Pavlov AN. Issledovanie radiobiologicheslikh pokazateley effektivnosti eksperimentalno-proizvodstvennogo protsessa radiatsionnoy obrabotki selskokhozyaystvennoy produktsii rastitelnogo proiskhozhdeniya: dissertatsiya kandidata biologicheskikh nauk: 03.01.01-2016 [Research of radiobiological indicators of efficiency of experimental and production process of radiation treatment of agricultural products of plant origin]; the thesis of Doctor of Biological Sciences. Moscow: Russian Institute of Radiology and Agroecology, 2016. 129 р.
2. Ihlov BL, Melnichenko AV, Oschepkov AY. Deystvie sverkhvysokochastotnogo elektromagnitnogo polya na mikroorganizmy [Effect of microwave electromagnetic field on microorganisms]. Vestnik novykh meditsinskikh tekhnologiy [Bulletin of new medical technologies]. 2017. No. 2. P. 141-146 (In Russ.).
3. Lisovoy VV, Pershakova TV, Kornen NN, Achmiz AD, Viktorova EP. Primenenie EMP SVCH v tekhnologiyakh pererabotki rastitelnogo syrya I vtorichnykh resursov [Application of microwave EMF in technologies of processing of vegetable raw materials and secondary resources]. Nauchny zhurnal KubGAU. 2016. No 04. 118 p. Nauchny jurnal Kubanskogo gosudarstvennogo selskokhozyaystvennogo universiteta [The scientific journal of the Kuban State Agrarian University]. 2016. No. 04. 118 p. (In Russ.).
4. Kozmina GV, Geraskina SA, Sandjarova NI. Radiatsionnye tekhnologii v selskom khozyaystve I pishchevoy promyshlennosti [Radiation technologies in agriculture and food industry]. Obninsk: VNIIRAE, 2015. 400 p. (In Russ).
5. Levanduski L, Jaczynski J. Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses. International Journal of Food Microbiology. 2008. No. 121. P. 328-334.
6. Mona MK Shehata, Fatma Alzahraa M Gomaa, Zeinab H. Helal Effects of gamma and electron beam irradiation on viability and DNA elimination of Staphylococcus aureus. Archives of Clinical Microbiology. 2011. Vol. 2. No. 6 (3). P. 1-9.
7. Djarulaev DS. Nauchno-tekhnicheskie printsipy sozdaniya intensivnykh tekhnologiy pererabotki plodovo-yagodnogo syrya s ispolzovaniem elektromagnitnogo polya sverkhvysokoy chastity [Scientific-technical principles of creation of intense technologies of processing of fruit-berry raw materials using electromagnetic fields of ultrahigh frequency]; the dissertation abstract of Doctor of Technical Sciences. Moscow: Kuban State Technological University, 2005. 49 р.
8. Devaraju R, Adarsh M. Kalla Microwave energy and its application in food industry: a review. 2017. Vol. 36. P. 37-44.
9. Zavyalov MA, Kuchto VA, Filippovich VP, Morozov AO, Prokopenko AV. Issledovaniya protsessov mikronizatsii zerna pshenitsy v ustanovke SVCH-energii [Research of processes of micronization of grain of wheat in installation of microwave energy]. Khranenie i pererabotka selkhozsyr'ya [Storage and processing of farm products]. 2017. No. 6. 9 p. (In Russ.).
10. Baranenko DA, Borisov AE, Borisova II. Vliyanie mikrovolnovoy obrabotki na pokazateli kachestva i bezopasnosti upakovannykh pishchevykh ingredientov s nizkim soderzhaniem vlagi [The impact of microwave processing on the quality and safety of packaged food ingredients with a low moisture content]. Nauchnyy zhurnal NIU ITMO Seriya "Protsessy I apparaty pishchevykh proizvodstv" [Scientific journal of ITMO Series "Processes and apparatus of food production"]. 2017. No. 3. 3 p. (In Russ.).
11. Yusupov GG, Yusupiv RH. Obespechenie mikrobiologicheskoy bezopasnosti muki i khleba energiey SVCH-polya [Ensuring microbiological safety of flour and bread energy microwave field]. Vestnik FGOU VPO MGAU. 2009. No. 1. 20 p. (In Russ.).
12. Kozmin GV, Sandjarova NI, Kibina II, Pavlov AN. Perspektivy razvitiya rynka radiatsionnykh tekhnologiy v selskom khozyaystve I pererabatyvayushchey promyshlennosti. [Prospects of development of the market of radiation technologies in agriculture and processing industry]. Ekonomika selskokhozyaystvennykh i pererabatyvayushchikh predpriyatiy [Economics of agricultural and processing enterprises]. 2015. No. 8. P. 30-34. (In Russ.).
13. Kozmin GV, Sandjarova NI, Pavlov AN, Kibina II, Tikhonov VN. Radiatsionnye tekhnologii v selskom khozyaystve i pishchevoy promyshlennosti [Radiation technologies in agriculture and food industry]. Dostizheniya nauki i tekhniki APK [Achievements of Science and Technology of Agriculture]. 2015. Vol. 29. No. 5. P. 87-92 (In Russ.).
14. Gracheva AY, Ilyuchina NV, Kalinina GA. Izuchenie vliyaniya radiatsionnoy tekhnologii na mikrobiologicheskuyu bezopasnost pishchevykh produktov i selskokhozyaystvennogo syrya. [Studying of influence of radiation technology on microbiological safety of food products and agricultural raw materials]. Nauchnoe obespechenie innovatsionnykh tekhnologiy proizvodstva i khraneniya selskokhozyaystvennoy i pishchevoy produktsii [Scientific support of innovative technologies of production and storage of agricultural and food products: Proceedings of the III Scientific Conference]. Krasnodar, 2016. 245 p. (In Russ.).
15. TR / TS 021 2011. About food safety.
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17. GOST ISO 7218-2011. Mikrobiologiya pishchevykh produktov i kormov dlya zhyvotnykh. Obshchie trebovaniya I rekomendatsii po mikrobiologicheskim issledovaniyam. [Microbiology of food and animal feed. General requirements and recommendations for microbiological studies].
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19. Arvanitoyannis I, Stratakos A, Tsarouhas P. Irradiation Applications in Vegetables and Fruits. Critical reviews in Food Science and BNutrition. 2009. No 49 (5). 427-62. 397 p.
Authors
Kryukova Elizaveta V., Doctor of Technical Sciences, Professor
Moscow State University of Food Production,
11, Volokolamsky highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kolokolova Anastasiya Yu., Candidate of Technical Sciences,
Ilyuchina Natalya V., Candidate of Chemical Sciences,
Korolev Alexey A., Candidate of Technical Sciences,
Levshenko Michail T.
All-Russian Research Institute of Conservation Technology - Branch of V.?M. Gorbatov Federal Research Center for Food Systems of RAS,
Moscow region, Vidnoe, 78, Shkolnaya str., Vidnoe, Moscow region, Russia, 144701, 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.



Rudenko O.S., Kondratyev N.B., Osipov M.V., Bajenova A.E., Pesterev M.A.Assessment of factors influencing the risk of microbiological spoilage of gingerbread with filling

P. 21-26 Key words
confectionery, microbiological indicators, moisture transfer processes, mass fraction of moisture, water activity, shelf life, mold, yeasts

Abstract
In gingerbread cookies with filling, the moisture is distributed unevenly over the volume of the whole product and therefore it moves between different parts. The effect of modified starch, storage temperature, film thickness on moisture transfer processes in raw gingerbread with fruit fillings packed in a polypropylene film was studied to assess the risk of microbiological damage. Moisture transfer processes occur much more intensively when acetylated dicrachmaladipate (E 1422) is used for the manufacture of fillings compared with hydroxypropyl dicramphosphate (E 1442). Hydroxypropyl dicramphosphate (E 1442) has higher water-holding properties compared to acetylated dicarch starch adipate (E 1422), which reduces the rate of moisture transfer. The microbiological spoilage of gingerbread is greatly influenced by the microbiological parameters of raw materials and semi-finished products. In flour, the content of microorganisms is not standardized, while a high mold content of 500 CFU / g was determined in the studied sample, which increases the risk of microbiological spoilage. The number of yeasts and molds was 2-3 times higher when using acetylated dicramadipate (E 1422) in the filling, which is due to the formation of favorable conditions for their development. The migration of moisture from the filling further into the baked semi-finished product and through the surface of the gingerbread to the environment above the surface of the gingerbread, limited by the packaging, creates favorable conditions for the growth of mold spores. When using E 1422 starch in the filling, a sharp increase in mold occurred at 8-10 weeks. This correlates with water activity data at 8 weeks of storage. An increase in the storage temperature of gingerbreads by 10 °C accelerates the growth of molds, and their growth peak occurs 2-3 weeks earlier. Thus, the processes of moisture transfer between the product and the environment, the chemical composition, the thickness of the packaging film affect the speed of microbiological damage processes.

References
1. Moshkanova IA, Novozhilova YeS, Vas'kina VA. Sovremennoye proizvodstvo pryanikov [Modern production of gingerbread]. Konditerskoye i khlebopekarnoye proizvodstvo [Confectionery and bakery production]. 2017. No. 1-2. P. 44-47 (In Russ.).
2. Steele R. Understanding and measuring the shelf-life of food (ed. Bazarnova Yu G, Shirokova V. SPb.: Professiya; 2008. 480 p.) New York: Woodhead publishing limited, 2004. 480 p.
3. Nikitin DM, Bizhanova YeM. Analiz rynka konditerskikh izdeliy v Rossii [Analysis of confectionery market in Russia]. Tendentsii razvitiya nauki i obrazovaniya [General question of world science]. 2018. No 39 (2). P. 22-23 (In Russ.). DOI: https://doi.org / 10.18411 / lj-06 2018 23
4. Issledovaniya kompanii ID-Marketing. Rossiyskiy rynok konditerskikh izdeliy [Russian food & drinks market magazine]. 2019. No. 5 (In Russ.)
5. Cervenka L, Rezkova S, Kralovsky J. Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice Czech Republic. Journal of Food Engineering. 2008. No. 84. P. 601-607 (In Eng.)
6. Guynot ME, Ramos AJ, Sanchis V, Marin S. Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5-5.5). International Journal of Food Microbiology. 2005. No. 101. P. 161-168 (In Eng.)
7. Solomin DA, Solomina LS. Innovatsii v proizvodstve i primenenii modifitsirovannykh krakhmalov [Innovations in the production and application of modified starches]. Khraneniye i pererabotka selkhozsyr'ya [Storage and Processing of Farm Products]. 2014. No. 3. P. 19-22 (In Russ.).
8. Solomina LS, Solomin DA, Varitsev PYu. Rasshireniye assortimenta modifitsirovannykh krakhmalov kholodnogo nabukhaniya [Expansion of the range of modified cold swelling starches]. Khraneniye i pererabotka selkhozsyr'ya [Storage and Processing of Farm Products]. 2016. No. 8. P. 20-24 (In Russ.).
9. Kondrat'yev NB, Fedorko KV, Krylova EN, Pesterev MA, Osipov MV. K voprosu otsenki faktorov sokhrannosti pryanikov s fruktovoy nachinkoy [Gingerbread with Fruit Filling: Preservation Factor Assessment]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology]. 2019. Vol. 49. No. 3. P. 397-405 (In Russ.). DOI: https://doi.org / 10.21603 / 2074 9414 2019 3 397 405.
10. Osipov MV, Kondrat'yev NB, Kazantsev Ye V, Rudenko OS, Semenova PA. Vliyaniye modifitsirovannogo krakhmala na vlagouderzhivayushchuyu sposobnost' nachinok v pryanikakh [Effect of modified starch on the water-holding capacity of gingerbread fillings]. Vestnik rossiyskoy selskokhozyaystvennoy nauki [Vestnik of the Russian agricultural science]. 2019. No. 3. P. 59-62 (In Russ.).
11. Shlegel' G. Allgemeine Mikrobiologie. Stuttgart: George Thieme Verlag, 1969. 655 p. (ed.: Alekseeva LV. Moscow: Mir, 1987. 566 p.).
Authors
Rudenko Oxana S., Candidate of Technical Sciences,
Kondratyev Nikolay B., Doctor of Technical Sciences,
Osipov Maxim V., Candidate of Technical Sciences,
Bajenova Alla E.,
Pesterev Michail A.
All-Russian Scientific Research Institute of Confectionery Industry - Branch of V.?M. Gorbatov Federal Research Center for Food Systems,
20, bld. 3, Electrozavodskaya str., Moscow, 107023, 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.



Prokhorova L.T., Ayukova T.P., Lisitsyna I.A., Dovgalyuk I.V., Kayumova I.V.Comparative assessment of the degree of oxidation of unrefined sunflower oil, obtained in different ways

P. 27-29 Key words
sunflower oil oxidation, peroxide value, anisidine number, totox, stream oxidation, forging-extraction, cold pressing

Abstract
Many human diseases are associated with the accumulation in the body of lipid oxidation products, one of the sources of which in the human body is their intake with food. Edible vegetable oils are an essential part of the human diet. Their resistance to oxidation depends on the fatty acid composition and the ratio of the content of substances with pro- and anti-oxidative properties. Due to the characteristics of the biochemical composition, they are susceptible to oxidation to a greater extent than protein and carbohydrate foods and pose a potential hazard as a source of lipid oxidation products. Various methods of producing edible vegetable oils lead to different degrees of oxidation of the finished product. This article presents a comparative characteristic of the oxidation of standard sunflower oils of production preparation, obtained by the traditional method of forging-extraction, which is carried out at a temperature of (90…130) °C, and cold pressing, in which the oil raw material is heated to 60 °C. The degree of oxidation of finished products - oils was estimated by the following indicators: peroxide number (P. ch.). which characterizes the content of unstable primary oxidation products - organic peroxides and hydroperoxides. anisidine number (A. ch.), reflecting the content of stable secondary oxidation products, and Totox, which is a conventional value and a total characteristic of the degree of oxidation of oil. Based on the results of the experiments, it was shown that in the sunflower oil obtained by cold pressing, the peroxide number is 1.3-5 times, the anisidine number is 3-7 times, Totox is up to 6 times lower than the values of the same indicators in oil obtained by forpressing-extraction. From this it follows that from the point of view of healthy nutrition, sunflower oil obtained by cold pressing is more preferable than that obtained by forpressing-extraction.

References
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2. Schaur RJ. Basic aspects of the biochemical reactivity of 4 hydroxynonenal. Molecular Aspects of Medicine. 2003. V. 24. P. 149-159.
3. Leonarduzzi C, Biasi P. Hydroxynonenal and cholesterol oxidation products in atherosclerosis. Molecular Nutrition and Food Research. 2005. V. 49. P. 1044-1049.
4. Goicoechea B, Blokland G. Fate and digesting in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids. Food and Chemical Toxicology. 2011. Vol. 49. P. 119-136.
5. Keller BJ, Debrauwer G. "Twin peaks": searching for 4 hydroxynonenal urinary metabolites after oral administration in rats. Redox Biology. 2015. V. 4. P. 136-148.
6. Yuan J, Shoeman DW, Csallany AS. Formation of 4 Hydroxy-2 Trans-Nonenal, a Toxic Aldehyde, in Thermally Treated Olive and Sunflower Oils. Journal of the American Oil Chemists Society. 2018. V. 95. No. 7. P. 813-823.
7. Thomsen BR, Teylor R, Hildig G, Blenkiron P, Jacobsen C. Lipid Oxidation and Degradation Products in Raw Materials: Low-Fat Topical Skin-Care Formulations. Journal of the American Oil Chemists Society. 2018. V. 95. No. 7. P. 853-864.
8. Eder K, Soelzle A, Skufca P, Brandsch C, Hircht F. Effects of Dietary Thermoxidized Fats on Expression and Activities of Hepatic Lipogenic Enzymes in Rats. Lipids. 2003. V. 38. No. 1. P. 31-38.
9. Prohorova LT, Zhuravleva LN, Ajukova TP, Dovgaljuk IV, Lisicyna IA, Ladygin VV. Temperaturnaya zavisimost' okisleniya pischevykh rastitelnikh masel [Temperature dependence of food vegetable oxidation oils]. Maslozhirovaja promyshlennost' [Oil and fat industry]. 2011. No. 4. P. 10-14.
10. Marquez-Ruiz G, Martin-Polvillo M, Dobarganes C. Effect of Temperature and Addition of ?-Tocopherol on the Oxidation of Trilinolein Model Systems. Lipids. 2003. V. 38. No. 3. P. 233-240.
11. Lagarde M. Oxigenated metabolites of Polyunsaturated fatty acids: Formation and Function in blood and Vascular cells. European Journal of Lipid Science and Technology. 2010. V. 112. P. 941-947.
12. Berlett BS, Stadtman ER. Protein oxidation in aging, disease, and oxidative stress. Journal of Biological Chemistry. 1977. V. 272. P. 20313-20316.
13. Chopra R, Sambaiah K. Effect of Rice Bran Oils Enriched with n-3 PUFA on Liver and Serum Lipids in Rats. Lipids. 2009. V. 44. No. 1. P. 37-46.
15. Eder K at al. Effects of Dietary Thermoxidized Fats on Expression and Activities of Hepatic Lipogenic Enzymes in Rats. Lipids. 2003. V. 38. No. 1. P. 31-38.
Authors
Prokhorova Lydia T., Candidate of Technical Sciences,
Ayukova Tatyana P.,
Lisitsyna Irina A.,
Dovgalyuk Irina V.
All-Russian Scientific Research Institute of Fats,
St. Petersburg, 191119, Chernyakhovsky str., 10, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kayumova Irina V.
Transport and Logistics Company LLC,
14A, Tolstoy str., Kazan', Republic of Tatarstan, 420015



ECONOMICS AND MANAGEMENT

Kolonchin K.V.The state, problems and prospects of development of the fishing fleet of Russia. Part II

P. 30-34 Key words
renewal of fishing and scientific research fleet, modernization of industrial processing base, creation of modern infrastructure in the context of investment policy change on the basis of public-private partnership

Abstract
The state of the main production assets of the fishing fleet, port infrastructure and processing plants is characterized by a high degree of moral and physical wear, which constrains the further development of the entire fisheries complex, preventing the extraction of water biological resources of all types in the inland seas, not to mention the open Convention areas of the world 's oceans. The change in the current situation requires a fundamental change in the investment policy of the construction of new modern trawlers, scientific vessels and research works in various open parts of the World Ocean, the renewal of infrastructure and logistics facilities, the creation of modern processing onshore industries with a high degree of product diversification. The State will decide to change the situation in the context of the provisions application in the Federal Law No. 349 of 3 July 2016 "On Amendments to the Federal Law" On Fisheries and Conservation of Aquatic Biological Resources", which provides for the introduction of investment quotas. The Law revises the system of quotas for the catch of aquatic biological resources for industrial and coastal fisheries. Pursuant to this law, the State applies an instrument of investment quotas, under which a Russian company and a shipyard enter into a transaction involving the allocation by the State of a certain amount of water biological resources, and the fishing company, at its own expense, undertakes to build a ship at the Russian shipyard. The list of types of water biological resources in certain catch areas, requirements to investment objects and investment projects, the procedure for security's calculation is approved by the Government of the Russian Federation, it also establishes the procedure for submission of applications, for selection of investment projects and for allocation of the "investment quota".

References
1. Spravochnik "Rossiya v zifrakh. 2018": kratkyi statisticheskyi sbornik. [Handbook Russia in Number. 2018: short statistical collection]. 2018. Available from: http:// This email address is being protected from spambots. You need JavaScript enabled to view it.
2. Gosudarstvennaya programma Rossiyskoy Federatsii "Razvitite rybokhoziaystvennogo complexa" [State programme of the Russian Federation "Development of fisheries complex"]. Available from: http://fish.gov.ru / otraslevaya-deyatelnost / ekonomika-otrasli / gosprogramma-razvitiya-rybokhozyajstvennogo-kompleksa
3. Informatsionnie materialy Rossrybolovstva [Information materials of Federal Fisheries Agency]. Available from: http://fish.gov.ru
4. Informatsionnie materialy Ob'edinennoy sudostroitelnoy korporazii [Information materials of the United Shipbuilding Corporation]. Available from: http://aoosk.ru
5. Informatsionnie materialy parlamentskikh slushaniy Komiteta Gosudarstvennoy Dumy po agrarnym voprosam [Information materials of the the State Duma Committee on Agrarian Issues parliamentary hearings dated 23.05. 2018]. 2018. Available from: http://komitet2-20.km.duma.gov.ru / Parlamentskie-slushaniya / item / 17785898 /
6. Informatsionnie materialy Vremennoy komissii Soveta Federatzsii po zakonodatelnomu obespecheniyrazvitiya tekhniko-teknologicheskoy bazy agropromyshlennogo komplexa Rossiyskoy Federatsii po voprosam "Sovremennoe sudostroenie v rybokhoziaystvennom complexe Rossiyskoy Federatsii: problemy i perspektivy" [Information materials of the the Federation Council Provisional Commission on legislative support for the technical and technological base development at the Agro-Industrial Complex of the Russian Federation on issues "Modern shipbuilding in the fisheries complex of the Russian Federation: problems and prospects"]. 2019. Available from: http://council.gov.ru / structure / commissions / iccf_deveng /
7. Yasnov U. Saira nas yescho l'ubit, no mozhet I uplyt' [Saira still loves us, but can also swim]. 2019. Fishnews No.1 (54) (In Russ.).
Authors
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.



Otmakhova J.S., Usenko N.I.Digitization and new approaches to the management of the agro-food complex

P. 35-38 Key words
digitalization, platforms, management, economy needs, digital technologies, agri-food market

Abstract
Agri-food complex is the most important sector of the Russian economy, which is characterized by the complexity of economic relations and multidirectional interests in the market of these products. Information technologies have a significant impact on the economies of all countries of the world and are the basis for digital changes in business. In the global economy there is a large-scale introduction of digital technologies, companies are moving to new business models of development and introduce innovative technologies based on the use of artificial intelligence, big data and robotics. In modern conditions, new approaches to the management of the market of raw materials and food products are needed, taking into account the ongoing transformational changes in sectors and industries under the influence of global digitalization. The purpose of this study is to identify opportunities for the development of agri-food business, taking into account the use of a new digital platform model based on the analysis of theoretical studies and existing effective practices of the digital economy. The first part of the article highlights digital technologies and digital platforms for the modern agri-food market. The second part of the article is devoted to the discussion of methodological aspects of the formation of modern digital platform business models, including tools for measuring and assessing the readiness of agri-food market participants for digital transformation, the results of a preliminary assessment of the needs of the use of end-to-end technologies in digital platforms and related applications in the Russian agri-food sector. In conclusion, the authors offer recommendations on the formation of the platform model of the Russian agricultural business. Methodological basic research is a systematic and institutional approach to the formation of a digital platform for the effective development of agriculture. The practical significance of this study is particularly relevant in the formation of new management algorithms and the development of systems to support management decision-making in the conditions of digitalization of the Russian agri-food complex. The project is supported by the Russian Foundation for Basic Research, project number 18-29-03086.

References
1. Gray J, Rumpe B. Models for digitalization. Soft & Systems Modeling. 2015. V. 14. No. 4. P. 1319-1320.
2. Zhu K, Zhou Z. Research note: lock-in strategy in software competition: open-source software. Information Systems Research. 2012. V. 23. No. 2. P. 536-545.
3. Eisenmann T, Parker G, Alstine M. Platform Envelopment. Strategic Management Journal. 2011. No. 32 (12). P. 1270-1285.
4. Programma "Tsifrovaya ekonomika Rossiyskoy Federatsii": utverzhdena rasporyazheniem Pravitelstva RF ot 28 iyulya 2017 goda 1632 r [Program "Digital economy of the Russian Federation": approved by the order of the government of the Russian Federation dated July 28, 2017 No. 1632 R]. - [Electronic resource]. (Data obrascheniya: 31.05.2019) [Date of the application: 31.05.2019]. Available from: http://government.ru / docs / 28653.
5. Schetinina IV, Stenkina MV. Vzaimodejstvija subektov APK v uslovijah cifrovoj jekonomiki [Interactions of subjects of agrarian and industrial complex in the conditions of digital economy]. APK: ekonomika, upravlenie [Agro-industrial complex: economy, management]. 2017. No. 10. P. 22-33 (In Russ.).
6. Vartanova ML, Drobot EV. Perspektivy tsifrovizatsii selskogo khozyaystva kak prioritetnogo napravleniya importozamescheniya [Prospects for digitalization of agriculture as a priority direction of import substitution]. Ekonomicheskie otnoshenija [Journal of International Economic Affairs]. 2018. V. 8. No. 1. P. 1-18 (In Russ.). DOI: https://doi.org / 10.18334 / eo.8.1.38881.
7. Akatkin YM, Karpov OE, Konyavskiy VA, Yasinovskaya ED. Digital economy: Conceptual architecture of a digital economic sector ecosystem. Business Informatics. 2017. No. 4 (42). P. 17-28. DOI: https://doi.org / 10.17323 / 1998-0663.2017.4.17.28.
8. Strategiya nauchno-tekhnologicheskogo razvitiya Rossii do 2035 goda [Strategy of scientific and technological development of Russia until 2035]. - [Electronic resource]. (Data obrascheniya: 01.06.2019) [Date of the application: 01.06.2019]. Available from: http:// static.government.ru / media / files / WXRSEBj6jnRWNrumRkDakLcqfAzY14VE.pdf
Authors
Otmachova Yuliya S., Candidate of Economic Sciences,
Usenko Natalya I., Candidate of Economic Sciences
Novosibirsk State University,
1, Pirogova str., Novosibirsk, Russia, 630090, otmakhovajs@yandex, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Khvorova L.S.Technology for producing glucose product with sodium chloride for the food industry

P. 39-43 Key words
double compound of glucose with sodium chloride, properties, crystallization, application

Abstract
Glucose and table salt are products that are absolutely necessary for the human body and animals. Crystalline glucose is involved in energy metabolism, providing all organs and tissues of the body with biological energy. Human need for glucose 450 g per day at rest and 2-3 times more with physical, psycho-emotional stress and critical conditions of the body needs daily replenishment with food. No less important product for humans is sodium chloride, which at a concentration of 0.5-0.6% in the blood serves as the main regulator of osmotic pressure in tissues and cells, regulates water-salt metabolism and acid-base balance in the body, is a source of hydrochloric acid formation in the process of gastric secretion, and also changes the taste properties of food. In medicine, glucose solutions with sodium chloride are widely used, which are imported from foreign countries due to the lack of domestic production of crystalline glucose. The article deals with the development of a powder crystalline form of a glucose product with sodium chloride, combining molecules of glucose and sodium chloride in the crystal lattice in accordance with the chemical formula (C6H12O6)2. NaCl. H2O. Its chemical composition consists of 86% glucose and 14% sodium chloride. The most difficult and responsible stage of its production is crystallization. The parameters were determined and the technological mode of DS crystallization was developed under polythermal conditions with a decrease in the temperature of the massecuite for 7 hours. The finished product DS is a white crystalline powder of salty taste, soluble in water, contains 96.4-96.8% CB, 14-16% of which is sodium chloride. Intercrystal solutions with a content of 14-15% sodium chloride obtained by centrifugation of the massecuite are returned to production for re-use at the stage of preparation of initial solutions. The product with a high economic effect can be used for partial or replacement of sugar and salt in the food industry: baking, confectionery, beverages, fruit and berry preserves, salting meat and fish products. When using DS for salting meat and fish products, the salting time is reduced, and the products become softer and juicier in structure. As an energy and replenishing moisture loss means DS is recommended for use in sports medicine and for workers of hot shops and other professions. The crystal product has no analogues in the world and is a promising object for export.

References
1. Andreev NR, Khvorova LS. Novyj pishchevoj produkt, lekarstvennoe sredstvo, veterinarnyj preparat [A new food product, drug, veterinary drug]. Vestnik rossijskoj sel'skohozyajstvennoj nauki [Bulletin of the Russian Agricultural Science]. 2013. No. 6. P. 73 (In Russ.).
2. Andreev NR, Khvorova LS, Fonin VS. Novyj produkt dlya sportsmenov - glyukozo-vitaminnaya pomadka [A new product for athletes - glucose-vitamin Fudge]. Pishchevaya promyshlennost' [Food industry]. 2011. No. 5. P. 40-41 (In Russ.).
3. Bremner G. Bezopasnost' i kachestvo rybo- i moreproduktov [Safety and quality of fish and seafood]. Saint Petersburg: Professiya, 2009. 512 p.
4. Gosudarstvennaya farmakopeya RF [State Pharmacopoeia of the Russian Federation]. XIV izdanie [XIV edition]. 2018. Vol. 3 (In Russ.).
5. Isakov Yu F, Mihel'son VA, Shtatnov MK. Infuzionnaya terapiya i parenteral'noe pitanie v detskoj hirurgii [Infusion therapy and parenteral nutrition in pediatric surgery] Moscow: Medicina, 1985. 288 p. (In Russ.). https://www.twirpx.com / file / 1044589 / (Dostup 29.01.13)
6. Kacelashvili DV. Tekhnologiya myasa i myasnyh produktov [Technology of meat and meat products]. Chast' 2 [Part 2]. Kemerovo: Kemerovo State University, 2004. 139 p. (In Russ.)
7. Lysikov Yu A. Uglevody v klinicheskom pitanii [Carbohydrates in clinical nutrition] Eksperimental'naya i klinicheskaya gastroenterologiya [Experimental and clinical gastroenterology]. 2013. No. 2. P. 89-110 (In Russ.)
8. Orlin NA, Timofeeva EA. Rezul'taty issledovaniya pishchevoj soli marki "Ekstra" [The results of the study of food salt brand "Extra"]. Uspekhi sovremennogo estestvoznaniya [Advances in modern natural science]. 2011. No 4. P. 101-102 (In Russ.). URL: http://natural-sciences.ru / ru / article / view? id=21173 (Data obrascheniya: 30.12.2018) [Date of the application: 30.12.2018].
9. Plamb Donal'd K. Farmakologicheskie preparaty v veterinarnoj medicine [Pharmacological preparations in veterinary medicine]. Moscow: Akvarium-Print, 2016. 1060 p. (In Russ.).
10. Sushanskij AG, Liflyandskij VG. Entciklopediya zdorovogo pitaniya. Vol.?I. Pitanie dlya zdorov'ya [Encyclopedia of healthy eating. Vol. 1. Nutrition for health]. Saint Petersburg: Neva; Moscow: Olma-Press, 1999. 799 p. (In Russ.).
11. Trihina VV, Avstrievskih AN. Specializirovannyj produkt dlya korrekcii vodno-solevogo balansa v organizme rabochih goryachih cekhov metallurgicheskih predpriyatij [Specialized product for correction of water-salt balance in the body of workers of hot shops of metallurgical enterprises]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Technique and technology of food production]. 2010. No. 2 (45). P. 106-111 (In Russ.).
12. Tunieva EK, Nasonova VV, Spiridonov KI, Hvorova LS, Baranova LV. Ispolzovanie dvojnogo soedineniya glyukozy s hloridom natriya v processe predvaritel'nogo posola myasa [The use of a double compound of glucose with sodium chloride in the process of pre-salting meat]. Innovacionnye issledovaniya i razrabotki dlya nauchnogo obespecheniya proizvodstva i hraneniya ekologicheski bezopasnoj sel'skohozyajstvennoj i pishchevoj produkcii: sbornik materialov III Mezhdunarodnoj nauchnoprakticheskoj konferencii. All-Russian Research Institute of Tobacco Products. Krasnodar, 2019. Part 1. P. 188-192 (In Russ.).
13. Khvorova LS. Perspektivnye vidy kristallicheskoj glyukozy dlya polucheniya veterinarnyh preparatov [Promising types of crystalline glucose for veterinary drugs]. Trudy Vserossijskogo NII eksperimental'noj veterinarii im. Ya R Kovalenko. 2018. Vol. 80. No. 2. P. 403-407 (In Russ.)
14. Chernova AV. Prakticheskie rekomendacii po primeneniyu uskoritelej sozrevaniya v kontekste upravleniya kachestvom preservov [Practical recommendations on the use of maturation accelerators in the context of quality management of preserves]. Materialy Mezhdunarodnoj nauchno-tekhnicheskoj konferencii "Aktual'nye problemy osvoeniya biologicheskih resursov Mirovogo okeana". Vladivostok, 2010. P. 164-167 (In Russ.)
15. Calloud. Annalen der Pharmacie. Bd. ХIУ. 1825. 308 p.
16. World Health Organization. Sodium intake for adults and children. Geneva (Switzerland), 2012. http://apps.who.int / iris / bitstream / handle / 10665 / 77985 / 9789241504836eng.pdf
17. World Health Organization. Potassium intake for adults and children. Geneva (Switzerland), 2012. https://www.who.int / nutrition / publications / guidelines / potassium_intake_printversion.pdf
18. World Health Organization. WHO issues new guidance on dietary salt and potassium [press release]. 31 January 2013. https://www.who.int / mediacentre / news / notes / 2013 / salt_potassium_20130131 / en /
Authors
Khvorova Lyudmila S., Doctor of Technical Sciences
All-Russian Research Institute of Starch Products - Branch of V.?M. Gorbatov Federal Science Center for Food Systems of RAS,
11, Nekrasov str., Kraskovo, Lyubertsy district, 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.



Volkova T.N., Kobelev K.V., Selina I.V., Sozinova M.S.Hurdle technology in brewing industry

P. 44-50 Key words
food preservation, microbiological stability of beer, spoilage of beer, hurdle technology, multytarget technology, natural preservatives, lactic acid bacteria, bacteriocins, nisin

Abstract
Modern food industries face a dilemma because there is a demand for long shelf-life and safety of foods and beverages but consumer preferences are veering towards products which are minimally processed and free from chemical preservatives. As a result of consumer concerns, there has been an increasing interest in novel approaches to minimal processing and the exploitation of microbial metabolites as biopreservatives for food and beverages instead of today's preservatives. The hurdle concept applies a minimal processing approach that exploits synergistic interactions between various preservation treatments, both novel and traditional. It combines different preservation factors or "hurdles" to achieve multitarget, mild but reliable preservation effects. The components of beer that are natural to beer raw materials could be manipulated to form additional hurdles within the malting and brewing processes. Lactic acid bacteria (LAB) acting as protective malt starter cultures, bacteriocins and antifungal compounds produced by LAB could be exploited to form microbially derived hurdles. Biochemical hurdles of lactic acid and hop compounds can be combined with the physical hurdles of pasteurisation, filtration and aseptic filling already used within the brewing process. Some combinations of antimicrobial hurdles have a synergistic effect and an individual hurdle may be set at a lower intensity compared to that required if a single hurdle was used as the preservative. This review highlighted the potential application of nisin in beer fermentation and wine making within multihurdle technology. Bacteriocin nisin class I A is widely accepted and used in more than 48 countries as a bio-preservative in different types of food products. It is effective against more than 90% of all beer spoilage Gram-positive bacteria, does not affect the fermentation with Saccharomyces yeasts, and it does not have any negative impacts on the sensory of beer. Hence, its application in the brewing industry considered to be very attractive.

References
1. Leistner L. Principles and applications of hurdle technology. New Methods of Food Preservation. Gould GW (Ed.). 1995. P. 1-21. URL: https://books.google.ru / books? id=6a_dbGRoiWIC&printsec=frontcover&hl=ru#v=onepage&q&f=false (Accessed: 12.09.19)
2. Leistner L. Hurdle technology. Food Engineering (ed. by G.?V. Barbosa-C?novas). 2009. Vol. III. P. 311-328 (Accessed: 12.09.19)
3. Minimal Processing Technologies in the Food Industries. 1st (ed. Ohlsson T. & Bengtsson N.). 2002. 304 p. URL: https://www.elsevier.com / books / minmal-processing-technologies-in-the-food-industries / ohlsson / 978 1 85573 547 7 (Accessed: 12.09.19)
4. Alakomi H, Skytt? E, Helander I, Ahvenainen R. The hurdle concept. Minimal processing technology in the food industry. 1st (ed. Ohlsson T, & Bengtsson N). 2002. P. 175-195. URL: https://www.sciencedirect.com ?/ ?book?/ ?9781855735477?/minimal-processing- technologies-in-the-food-industries (Accessed: 12.09.19)
5. Menz G, Aldred P, Vriesekoop F. Pathogens in Beer // Beer in Health and Disease Prevention (ed. V.?R. Preedy). 2009. P. 403-413. URL: http://www.loscastro.org / marcelo / brew / Beer%20in%20Health%20and%20Disease% 20Prevention%20-%20Victor%20Preedy. pdf (Accessed: 12.09.19)
6. Gonsalves AA, Kechinski CP, Olivera FC. Hurdle Technology in the food industry. Food Engineering (ed. B.C. Siegler). 2011. P. 147-210. URL: https:// www. researchgate. net / publication / ?267450703_ Hurdle_ technology_ in_ the_ food_ industry (Accessed: 12.09.19)
7. Anestis S, Labropoulos A. The Hurdlesb Technology in Food Processing. NAFI 2014. International Food Congress. Kuiadasi (Turke), 2014. P. 138-148. URL: https://www.academia.edu / 9916733 / The_Hurdles_Technology_in_Food_Processing (Accessed: 12.09.19)
8. Khan I, Charles Nkufi Tango, Sumaira Miskeen, Byong H Lee, Deog-Hwan Oh. Hurdle technology: a novel approach for enhanced food quality and safety: a review. Food Control. 2016. P. 1-19. URL: https://www.researchgate.net / publication?/ 309705901_Hurdle_technology_ A_novel_approach_for_enhanced_food_ quality_and_safety-A_review (Accessed: 12.09.19)
9. Suzuki K. 125th Anniversary Review: microbiological Instability of Beer caused by Spoilage Bacteria. Journal of the Institute of Brewing. 2011. Vol. 117 (2). P. 131-155. URL: https://www.researchgate.net / publication / 228458665_125th_Anniversary_Review_Microbiological_Instability_of_Beer_Caused_by_Spoilage_Bacteria (Accessed: 12.09.19)
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15. M?ller-Auffermann K, Grijalva F, Jacob F, Hutzler M. Nisin and its usage in breweries: a review and discussion // Journal of the Institute of Brewing. 2015. Vol. 121. P. 309-319. URL: https://onlinelibrary.wiley.com / doi / full / 10.1002 / jib. 233 (Accessed: 12.09.19)
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18. Filimonova TI, Borisenko OA. Isuchenie deistvija nisina na bakterii-vrediteli pivovarennogo proisvodstva [Study of nisin action on spoilage bacteria in brewery]. Pivo i napitki [Beer and Beveriges]. 2013. No. 2. P. 26-27 (In Russ.).
19. Franchi MA, Tribst AA, Cristianini M. The effect of antimicrobials and bacteriocins on beer spoilage microorganisms. International Food Research Journal. 2012. No. 19 (2). P. 783-786. URL: http://www.ifrj.upm.edu.my / 19%20 (02) %202012 / (63) IFRJ-2012%20Alline%20Brazil. pdf (Accessed: 12.09.19)
Authors
Volkova Tatyana N., Candidate of Biological Sciences,
Kobelev Konstantin V., Doctor of Technical Sciences,
Selina Irina V.,
Sozinova Marina S.
All-Russian Research Institute of Brewing, Beverage and Wine Industries - Branch of V.?M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. , 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.



Kolpakova V.V., Usatsev I.S., Solomin D.A.Biodegradable polymers: compound biocomponents and manufacturing technological solutions

P. 51-57 Key words
biodegradable polymers, composite materials, technological solutions, biocomponents, thermoplastic starch

Abstract
The review presents an analysis of the literature on the natural components of biodegradable polymers and technological solutions for their production, taking into account global trends in growth volumes. There has been an increase in developments devoted to the constituent components of compositions, nanocomposites and finished biodegradable products. One of the main technological solutions to the problem of eliminating environmental pollution is the replacement of traditional non-biodegradable polymers with composite polymer materials (CPM) with specified physical and mechanical properties. A promising way to solve the problem is to create biodegradable materials based on natural components that are not harmful to the environment and human health. An effective and economical method of imparting biodegradability to synthetic polymers is the introduction of renewable fillers, and especially starch, into their matrix, often in combination with other ingredients that lower the surface tension at the interface between the polymer and the modifier to achieve component compatibility and product quality. The useful properties of native and thermoplastic (TPS) starch with various fillers and plasticizers open up significant opportunities for the use of CPM in the food industry, medicine, agriculture, and in general in ecology. Technological solutions for the production of CPM are promising for industrial development, and the requirements for quality and degradability are dictated by the observance of not only the criteria of the physicomechanical properties of polymers, but also their safety, especially if they are developed for packaging food products.

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Authors
Kolpakova Valentina V., Doctor of Technical Sciences, Professor,
Usatsev Ivan S.,
Solomin Dmitriy A.
All-Russian Research Institute of Starch Products - Branch of V.?M. Gorbatov Federal Science Center for Food Systems of RAS,
11, Nekrasov str., Kraskovo, Lyubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gudkovsky V.A., Kozhina L.V. Scald protection strategies of apple fruits

P. 58-62 Key words
apple fruits, scald, 1 MCP, RA, MA, ULO, ethylene, alfa-farnezene, CT281

Abstract
The work was performed in the "I.?V. Michurin Federal Scientific Centre" (Tambov region, Russia) in 2015-2018, using apple cultivars with various susceptibility to scald: Granny Smith, Martovskoye, and others. Known strategies for protecting fruits from scald - postharvest treatment with ethylene biosynthesis inhibitor (1 MCP), storage under conditions of ultralow content of oxygen (ULO), the dynamic atmosphere (DCA) and combination of various ways of storage with 1 MCP-treatment are used, however this problem for some cultivars hasn't been solved yet. The research goal is studying mechanisms of scald protection of fruits when using various technologies of postharvest impact and developing a new strategy of protection of fruits from the disease. Fruits were treated with 1 MCP, wrapped up in oiled napkins, stored under conditions of regular (RA), modified (MA), controlled atmosphere (CA). The content of ethylene, alfa-farnezene (alfa-f) and its oxidation products (CT281) was defined in fruits; losses from scald, quality (hardness) were estimated; ethylene in storage atmosphere, alfa-farnezene and CT281 in oil napkins and indicator tapes (IT) were defined reflecting their contents in the atmosphere. Traditional technologies of apple fruit storage in RA, MA, CA conditions, even in combination with 1 MCP-treatment, do not guarantee scald protection of fruits cv. Martovskoye susceptible to the disease. In the oiled napkins soaked in vaseline oil in which the fruits were packed, in the IT placed in the storage camera (without contact with the fruits), a highly active compound (alfa-farnezene) was found - its content depends on the cultivar characteristics, method of storage, 1 MCP-treatment, etc. Absorption or oxidation of alfa-f in the storage atmosphere opens up the possibilities of developing a new non-chemical method of protecting fruits from scald.

References
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Authors
Gudkovsky Vladimir A., Doctor of Agricultural Sciences, Professor, Academician of RAS,
Kozhina Liudmila V., Candidate of Agricultural Sciences
Michurin Federal Scientific Center,
30, Michurin str., Michurinsk, Tambov Region, Russia, 393774, 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.



Nikitin A.L., Makarkina M.A.The duration of storage of fruits new scab immune columnar apple varieties of VNIISPK breeding and reducing its factors

P. 63-67 Key words
apple, columnar varieties, immunity to scab, storage duration, marketability, not normalized loss, waste, NLW

Abstract
Some basic and related indicators necessary for the development of varietal technology of storage of fruits of a fundamentally new group of apple varieties were studied. The longest storage time 135 days was noted in the variety Zvezda Efira. Factors causing abnormal and normalized losses, reducing the keeping quality of the fruit, were identified and quantified. Genotypic (varietal) stability of the fruits of the studied varieties to physiological disorders (PD) and microbiological diseases (MD) have been identified in the process of storage in the temperature range of +2 °C and varietal differences in the susceptibility of their fruit are shown. According to the degree of resistance of fruits to most diseases, the studied varieties are assigned to the group of resistant varieties, but the differentiation is necessary after studying them in other storage temperature regimes. The varieties Zvezda Efira and Sozvezdie are less susceptible to PD. Losses from natural loss of weight (NLW) increase with increasing shelf life of the fruit. The average "normative" indicators for September-October are 2.0%, while the indicators of the studied varieties range from 2.45 to 4.68% in Poezia and Zvezda Efira, respectively. It is prematurely to talk about the instability of the studied group of the varieties to NLW taking into account the insufficiency of the studied parameters. Continued research using different storage modes is necessary.

References
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15. Prikaz Minpromtorga Rossii ot 01.03.2013 N 252 "Ob utverzhdenii norm estestvennoj ubyli prodovol'stvennyh tovarov v sfere torgovli i obshchestvennogo pitaniya" - "KonsultantPlyus" [Order of the Ministry of Industry and Trade of 01.03.2013 № 252 "On approval of the norms of natural loss of food products in the field of trade and catering"]. URL: http://www.consultant.ru / cons / cgi / online. cgi? req=doc&base=LAW&n=144979&fld=134&dst=101478,0&rnd=0.7635265926382668#05263608592519147
Authors
Nikitin Andrey L., Candidate of Agricultural Sciences,
Makarkina Margarita A., Doctor of Agricultural Sciences
All-Russian Research Institute of Fruit Crop Breeding,
Zhilina, Orel region, Russia, 302530, 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.



Shelekhova N.V., Abramova I.М., Shelekhova T.M., Skvortsova L.I., Poltavskaya N.V.Study of the chemical composition of alcoholic beveragesusing instrumental methods

P. 68-71 Key words
whisky, identification, authenticity criteria, volatile organic impurities, spirits, chromatography

Abstract
Improving the efficiency of production of new alcoholic beverages for the domestic industry, such as whiskey, requires the development of integrated approaches to assessing their quality. One of the ways to solve the problems aimed at ensuring the quality and safety of alcoholic beverages is the rapid development of methods of control of chemical composition, criteria for identification and detection of falsifications. This approach is based on the use of modern high-precision methods of analysis, allowing for in-depth study of the chemical composition. This study aims to create a simple, affordable and effective method of qualitative and quantitative determination of volatile organic impurities in whiskey. In the course of research, model solutions were compiled, the optimal chromatography parameters were experimentally selected to ensure the best separation and sensitivity. Installed the linear dependence of the recorded signals on the concentration of the substances to be determined, the correlation coefficient of at least R2 = 0.99. The duration of the analysis is 25-30 minutes. The linear dependence of the recorded signals on the concentration of the substances to be determined is established, metrological characteristics are calculated. The limits of the relative error of the measurement technique in the range from 0.5 to 10 mg/dm3 are not more than 14%, in the range from 10 to 500 mg/dm3 - 10%. As a result of the research, a method of measuring the mass concentration of volatile organic impurities in whiskey by gas chromatography, which allows to determine 20 components of different classes of substances characteristic of whiskey. The developed method allows to control the technological processes of whiskey production, to monitor the composition of volatile organic impurities in the process of aging and blending, to develop objective criteria for identifying counterfeit products. The results of the research of scientific and practical interest both for research and for use in the examination of the quality of alcoholic beverages.

References
1. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Sovremennoe sostojanie i perspektivy razvitija kontrolja kachestva alkogolnoj produkcii [Current state and prospects of development of quality control of alcoholic beverages]. Рishchevaya promyshlennost' [Food industry]. 2019. No. 4. P. 117-118 (In Russ.). DOI: 10.24411 / 0235 2486 2019 10059.
2. Savchuk SA, Vlasov VN, Appolonova SA. Primenenie hromatografii i spektrometrii dlja identifikacii podlinnosti spirtnyh napitkov [The use of chromatography and spectrometry to identify the authenticity of alcoholic beverages]. Zhurnal analiticheskoj khimii [Journal of Analytical Chemistry]. 2019. No. 3. 96 p. (In Russ.).
3. Shelekhova NV, Rimareva LV. Upravlenie tehnologicheskimi processami proizvodstva alkogol'noj produkcii s primeneniem informacionnyh tehnologij [Management of technological processes for the production of alcoholic beverages using information technology]. Khranenie i pererabotka selkhozsyr'ya [Storage and processing of farm products]. 2017. No. 3. P. 28-31 (In Russ.).
4. Shelekhova NV, Poljakov VA. Primenenie metodov kapilljarnogo jelektroforeza v kontrole kachestva i bezopasnosti spirtnyh napitkov [Application of capillary electrophoresis methods in quality control and safety of alcoholic beverages]. Khranenie i pererabotka selkhozsyr'ya [Storage and processing of farm products]. 2015. No. 11. P. 39-42.
5. Rudakov OB, Nikitina SJ. Trendy v analiticheskom kontrole kachestva pit'evogo jetanola [Trends in analytical quality control of drinking ethanol]. Analitika i control [Analytics and control]. 2017. No. 3. P. 180-196 (In Russ.).
6. Shelekhova NV, Poljakov VA, Rimareva LV. Kapilljarnyj jelektroforez - vysokojeffektivnyj analiticheskij metod issledovanija sostava slozhnyh biologicheskih sred [Capillary electrophoresis is a highly effective analytical method for studying the composition of complex biological media]. Pivo i napitki [Beer and drinks]. 2017. No 2. P. 34-38 (In Russ.).
7. Shelekhova NV, Poljakov VA. Sovershenstvovanie sistemy kontrolja tehnologicheskih processov proizvodstva spirtnyh napitkov [Improving the control system of technological processes for the production of alcoholic beverages]. Pivo i napitki [Beer and drinks]. 2017. No. 1. P. 34-36 (In Russ.).
8. Jakuba JF, Temerdashev ZA. Hromatograficheskie metody v analize i identifikacii vinogradnyh vin [Chromatographic methods in the analysis and identification of grape wines]. Analitika i control [Analytics and control]. 2015. No 4. P. 288-301 (In Russ.).
9. Shelekhova NV, Rimareva LV, Shelehova TM, Veselovskaja OV. Opredelenie sostava letuchih organicheskih primesej zernovoj brazhki metodom gazovoj hromatografii [Determination of the composition of volatile organic impurities of grain mash by gas chromatography]. Pivo i napitki [Beer and drinks]. 2017. No. 3. P. 36-39 (In Russ.).
10. Shelekhova NV, Rimareva LV, Shelekhova TM, Veselovskaja OV, Skvorcova LI, Poltavskaja NV. Metodika opredelenija metanola v spirtnyh napitkah [Method for the determination of methanol in alcoholic beverages]. Khranenie i pererabotka selkhozsyr'ya [Storage and processing of farm products]. 2017. No. 2. P. 33-35 (In Russ.).
11. Novikova IV, Agafonov GV, Jakovlev AN, Chusova AE. Tehnologicheskoe proektirovanie proizvodstva spirtnyh napitkov [Technological design for the production of alcoholic beverages]. Saint Petersburg: Lan', 2015. 384 p. (In Russ.).
12. Nikitina SJ, Shahov SV, Pylnyj DV, Rudakov OB. Analiticheskij kontrol kachestva rektifikovannogo jetanola, vodok i spirtovyh distilljatov [Analytical quality control of rectified ethanol, vodka and alcohol distillates]. Рishchevaya promyshlennost' [Food industry]. 2018. No. 6. P. 56-60 (In Russ.).
13. Oganesjanc LA. Fal'sifikaty vinodel'cheskoj produkcii: metody vyjavlenija [Falsifications of wine products: detection methods]. Kontrol kachestva produkcii [Product quality control]. 2017. No. 7. P. 8-11 (In Russ.).
14. Oganesjanc LA, Hurshudjan SA, Petrov AN. Identifikacija fal'sificirovannyh pishhevyh produktov. Terminy i opredelenija [Identification of falsified foods. Terms and definitions]. Рishchevaya promyshlennost' [Food industry]. 2019. No. 7. P. 73-76 (In Russ.).
Authors
Shelekhova Nataliya V., Doctor of Technical Sciences,
Abramova Irina М., Doctor of Technical Sciences,
Shelekhova Tamara M., Candidate of Technical Sciences,
Skvortsova Lyubov' I.,
Poltavskaya Natal'ya V.
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of FITS 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. , 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.



SPECIALIZED FOOD

Vasyukova A.T., Slavyanskiy A.A., Khayrulin М.F., Alexeev А.Е., Moshkin A.V., Makhmadaliev E.Sh.Meat products from herbal supplements for a healthy diet

P. 72-75 Key words
food industry, healthy food, supplements, meat, vegetable puree products, minced meat, solody, algae, vegetable powders

Abstract
Promising directions of nutrition based on assessment of biological value foods. Complexes obtained ambiguous impact on human homeostasis, so using new ingredients with high biological activity requires a comprehensive study. However, the creation of a full-fledged food products is impossible without the introduction of food additives of various technological destination in compounding products of animal and vegetable origin. Therefore, scientific basis and establishment of new concepts for production of healthy food products in a timely and relevant. The aim of the study is to develop foods high nutritional value of raw locality. Based on statistics trend is the sharp decline in concentrations of essential nutrients: vitamins, macro-and micronutrients; proteins that contain a set of essential amino acids and other biologically active substances in the diet of the population. This is due to the deterioration in the quality of consumer basket and caused economic reorganizations, performing in Russia: reduction of the assortment and volume of food production, consistent growth of their prices and reduced incomes. Research methods: organoleptic, physico-chemical, microbiological. The scientific novelty of this work: 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. The use of by-products of vegetable raw materials in the manufacture of bakery and farinaceous products will expand the range of these food groups, will enhance their biological value. Found that the optimal concentration of functional additives kelp and Sea buckthorn powder sample pancakes made from rice flour makes up 2.5%. It is obtained that the maximum amiloliticheskaja activity of grain and legume solodov when 40 °С. Rise and decline of amiloliticheskoj activity of legumes and cereals malt preparations differ greatly among themselves. Maximum activity is marked in tritikalevogo malt, and the smallest-malt of peas.

References
1. Lisovoy VV, Tuguz IM, Shumskaya Eh I. Issledovanie potrebitel'skikh svojstv pishhevykh produktov funktsional'nogo naznacheniya na osnove zhivotnogo i rastitelnogo syr'ya. [Study of consumer properties of food products of functional purpose on the basis of animal and vegetable raw materials]. Novye tekhnologii [New technologies]. Release 3. Maikop: Maikop State Technological University, 2012. P. 35-59 (In Russ.).
2. Khugaev RR. Razrabotka tekhnologii kombinirovannykh myasnykh produktov s uchetom kompleksoobrazovaniya myshechnykh i rastitel'nykh belkov [Combined meat products technology development, taking into account the Chelation of muscle and plant proteins]; avtoreferat dissertatsii kandidata tekhnicheskikh nauk [Dissertation Abstract… Candidate of Technical Sciences]. 2002. 25 p. (In Russ.).
3. Vasyukova АT, Bogonosova IА, Bazhenov NS. Ratsional'noe pitanie organizovannykh kollektivov [Rational nutrition of organized groups]. Prikladnye issledovaniya i tekhnologii: sbornik trudov [Applied research and technology: compilation]. Мoscow: MTI, 2019. P. 28-31 (In Russ.).
4. Loginova EN. Razrabotka metoda kolichestvennogo opredeleniya DNK v soevykh bel-kovykh preparatakh i otsenka vliyaniya gennoj modifikatsii na funktsionalno-tekhnologicheskie svojstva produktov pererabotki soi [Development method quantify DNA in soy protein preparations and evaluation of the impact of genetic modification on functional properties of soybean products technology]; dissertatsiya kandidata tekhnicheskikh nauk [Thesis… Candidate of Technical Sciences]: 05.18.07. Moscow, 2004 (In Russ.).
5. Аrtemenko VE. Tekhnologiya rublenykh kulinarnykh izdelij na osnove myasa i ovoshhej [Technology chopped culinary products based on meat and vegetables]; dissertatsiya… kandidata tekhnicheskikh nauk [Thesis… Candidate of Technical Sciences]: 05.18.16. Kiev, 1983. 220 p. (In Russ.).
6. Shtakhova TА. Primenenie muki bobovykh kul'tur v tekhnologii myasnykh rublenykh polufabrikatov povyshennoj biologicheskoj tsennosti [Apply flour of leguminous crops in technology of meat chopped semi-processed high biological value]; dissertatsiya… kandidata tekhnicheskikh nauk [Thesis… Candidate of Technical Sciences]: 05.18.04. Moscow, 2008. 173 p. (In Russ.).
7. Shapoval NI. Tekhnologiya kulinarnykh izdelij iz rybnogo farsha s razlichnymi napolnitelyami [Technology culinary products of fish mince with different tastes]; dissertatsiya… kandidata tekhnicheskikh nauk [Thesis… Candidate of Technical Sciences]: 05.18.16, Moscow, 1984. 144 p. (In Russ.).
8. Levochkina LV. Razrabotka i obosnovanie tekhnologii tonkoizmel'chennykh farshevykh produktov iz myasnogo i rybnogo syr'ya s rastitel'nymi napolnitelyami [Mixed technology development and validation farshevyh products from raw meat and fish with vegetable fillings]; dissertatsiya… kandidata tekhnicheskikh nauk [Thesis… Candidate of Technical Sciences]: 05.18.13. Vladivostok, 1999. 182 p. (In Russ.).
9. Tutel'yan VА. KHimicheskij sostav i kalorijnost' rossijskikh produktov pitaniya [Chemical composition and energy value of Russian food]: spravochnik [Directory]. Moscow: Delhi plus, 2012. 284 p. (In Russ.).
10. Slavyanskij АА, Balueva IА, Sapronov АR. Nerastvorimye primesi i kachestvo sakhara-peska. [Insoluble impurities and quality of sugar-sand]. Pishhevaya promyshlennost' [Food industry]. 1990. No. 8. P. 34-36 (In Russ.).
Authors
Vasyukova Anna T., Doctor of Technical Sciences, Professor,
Slavyanskiy Anatoliy A., Doctor of Technical Sciences, Professor,
Khayrulin Мars F., Candidate of Technical Sciences,
Alexeev Аlexander Е., graduate student,
Moshkin Alexander V., graduate student
K.G. Razumovsky Moscow State University of technology and management,
73, Zemlyanoy Val str., Moscow, 109004
Makhmadaliev Eradzh Sh., graduate student
Bukhtar State University named after N. Khusrava,
67, Ayni str., Kurgonteppa, Republic of Tajikistan, 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.



Rodionova N.S., Popov E.S., Matveev D.I., Proshina M.N., D'yakov A.A.Evaluation of the mineral composition of functional flour products

P. 76-80 Key words
vegetable biocorrectors, flour products, macro- and microelements, nutritional status, satisfaction of the daily needs of the body

Abstract
The effective functioning of the physiological systems of the body is determined by the presence of essential substances, which include macro - and microelements, the lack of which leads to various disorders of homeostasis. In this regard, the development of new daily consumed food products that have a directed corrective impact on the nutritional status of the human body is an important and urgent task. Enrichment of rusks, biscuits, loaves with biologically active substances of plant origin, makes it possible to obtain products that are economically affordable for the general population with a long shelf life. The objects of research were the biscuits containing the enriching composition of partially defatted wheat germ flour "Vitazar" and wheat bran. The composition of the samples galet additionally introduced powder from seaweed, soy protein isolate, pea protein isolate, partially defatted black seed seed flour. Served as control samples of galet, made by traditional technology. The method of mass spectrometry with inductively coupled plasma was analyzed using a Nexion 300D quadrupole mass spectrometer (PerkinElmer, United States) to analyze the mineral composition of prototypes of biscuits. The possibility of increasing the degree of ensuring the needs of the body in a wide range of macro - and micronutrients, due to the introduction of the listed components. According to Ca, Mg, Na, P, Co, Cr, I, Mn, enriched biscuits satisfy the daily need of the body by more than 50%. Developed flour products are recommended for introduction into the diet with a view to a positive correction of the nutritional status of the human body and the prevention of microelementoses.

References
1. Skal'nyj AV, Rudakov IA. Bioelementy v medicine [Bioelements in medicine]. Moscow. 2004.
2. Skal'naya MG, Notova SV. Makro- i mikroelement v pitanii sovremennogo cheloveka: ekologo-fizmologicheskie i social'nye aspekty [Macro- and microelement in the nutrition of modern man: environmental-physiological and social aspects]. Moscow: ROSMEM. 2004. 310 p.
3. Agadzhanyani MA. Osnovy fiziologii pitaniya [Basics of nutrition physiology]. Moscow: RUDN. 2000. 408 р.
4. Antipova LV, Storublevcev SA, Uspenskaya ME. Molekulyarno-biologicheskie osnovy pitaniya [Molecular Biological Basics of Nutrition]. Voronezhskyi gosudarstvenny universitet inzhenernykh tekhnologyi [Voronezh State University of Engineering Technologies]. Voronezh. 2015. 542 р.
5. Antipova LV, Rodionova NS, Popov ES. Tendencii razvitiya nauchnyh osnov proektirovaniya pishchevyh produktov [Trends in the development of the scientific foundations of food design]. Izvestiya vuzov. Pishchevaya tekhnologiya [News of higher educational institutions. Food Technology]. 2018. No. 1. P. 8-10.
6. Korotysheva LB, Pilipenko TV. Funkcionalnye ingredienty, ispolzuemye v pishchevyh produktah dlya profilaktiki joddeficitnyh sostoyanij [Functional ingredients used in food for the prevention of iodine deficiency disorders].Tekhniko-tekhnologicheskie problemy servisa [Technical and technological service issues]. 2014. No. 1. P. 81-84.
7. Rodionova NS, Popov ES, Sokolova OA. Nutrientnye korrektory pishchevogo statusa na osnove produktov glubokoj pererabotki nizkomaslichnogo syr'ya: monografiya [Nutrient proofreaders of food status based on products of deep processing of low oil raw materials: monograph]. Voronezhskyi gosudarstvenny universitet inzhenernykh tekhnologyi [Voronezh State University of Engineering Technologies].Voronezh, 2016. 240 p.
8. Pozhidaeva EA, Shvyreva MA, Dymovskih Ya A. Razrabotka tekhnologii zamorozhennogo molochnogo produkta s biokorregpruyushchimi svojstvami [Development of technology for frozen dairy product with biocorrective properties]. Innovacionnye tekhnologii v pishchevoj promyshlennosti: nauka, obrazovanie i proizvodstvo. Materialy IV Mezhdunarodnoj zaochnoj nauchno-tekhnicheskoj konferencii. Voronezhskij gosudarstvennyj universitet inzhenernyh tekhnologij [Voronezh State University of Engineering Technologies]. 2017. P. 677-679.
9. Rodionova NS, Popov ES, Kolesnikova TN. Funkcional'nye kompozicij biokorrektiruyushchego dejstviya na osnove produktov glubokoj pererabotki nizkomaslichnogo syr'ya [Functional compositions of biocorrective action based on products of deep processing of low oil raw materials]. Pishchevaya promyshlennost' [Food industry]. 2017. No. 6. P. 54-56.
10. Rodionova NS, Alekseeva TV, Popov ES, Kalgina Yu O, Natarova AA. Gigienicheskie aspekty i perspektivy otechestvennogo proizvodstva produktov glubokoj pererabotki zarodyshej pshenicy [Hygienic aspects and prospects of domestic production of products for the deep processing of wheat germ]. Gigiena i sanitariya [Hygiene and sanitation]. 2016. No. 1. P. 74-79.
11. Normy fiziologicheskoj potrebnosti v pishchevyh veshchestvah i energii dlya razlichnyh grupp naseleniya [Norms of physiological nutritional requirements and energy for various groups of the population]. Moscow: Medicina, 2008. 44 p.
12. Skal'nyj AV. Mikroelementozy cheloveka: gigienicheskaya diagnostika i korrekciya [Human microelementoses: hygienic diagnosis and correction]. Mikroelementy v medicine [Trace elements in Medicine]. 2000. V. 1. No. 1. P. 2-8.
13. Radysh IV, Skal'nyj AV. Vvedenie v medicinskuyu elementologiyu: uchebnoe posobie [Introduction to medical elementology]. Moscow: RUDN. 2015. 200 p.
Authors
Rodionova Natalya S., Doctor of Technical Sciences, Professor,
Popov Evgeny S., Doctor of Technical Sciences, Professor,
Matveev Dmitry I.,
Proshina Marina N.,
D'yakov Andrey A.
Voronezh State University of engineering technologies,
19, Revolution avenue, Voronezh, Russia, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Tutarashvili K.G., Serova O.P., Gorlov I.F., Slozhenkina M.I., Brekhova S.A., Mosolova N.I.Research of the role of composite parts of the ice-cream in the fomation and stabilization of a product structure

P. 81-85 Key words
ice-cream, technology, product structure, functional ingredients, therapeutic and preventive properties, persimmon

Abstract
The article is devoted to a comprehensive study of the feasibility of enriching ice cream with dried persimmon fruits. The aim of the work is to study the formation and stabilization of the structure of ice cream while increasing its nutritional value by introducing dried persimmon into the recipe. The work was performed in the laboratory of the Volgograd State Technical University. The research methods were used traditional for the laboratories of milk processing plants, relying on current GOSTs. The article presents a literary review of nutrition-related diseases in the Volgograd region. A theoretical assessment was made of the ability of dried persimmon fruits to enrich a dairy product with the following nutrients: iron, iodine, chromium, manganese, copper and pantothenic acid. According to the data obtained, it was concluded that the introduced amount of dried persimmon fruit after heat and mechanical treatment allows to make up for more than 15% of the daily intake of the above nutrients necessary for the human body. By calculation, ice cream recipes of the sundae variety with a different proportion of the enriching plant component of subtropical origin were created. A control sample of ice cream was produced from cow's raw milk using standard ice cream technology and 3 test samples with a different mass fraction of dried persimmon fruits added to the recipe: 30% - sample No. 1, 25% - sample No. 2 and 35% - sample No. 3. The organoleptic characteristics of the developed ice cream samples were determined, on the basis of which a profilogram of the objects of study was created. The overrun, resistance to thawing and shape stability of the obtained ice cream samples were also determined. It was established that sample No. 1 possesses optimal characteristics, in which each of the organoleptic indicators received the maximum score, and the resistance to melting and overrun amounted to 17 and 48%, respectively.

References
1. Slozhenkina MI, Mosolova NI, Tutarashvili KG, Serova OP. Sovershenstvovanie receptury proizvodstva morozhenogo [Improving ice-cream production recipe]. Agrarno-pischevye innovacii [Agricultural and Food Innovation]. 2019. No. 1 (5). P. 97-103 (In Russ.).
2. Serova OP, Chubarikov EM, Silkina AN, Serkova AE, Zvereva DS, Mahina JuD et al. Funkcional'noe morozhenoe "Zlatis" [Functional ice-cream "Zlatis"]. Molodoj uchjonyj [Young scientist]. 2017. No. 17 (151). Part 1. P. 101-103 (In Russ.).
3. Drevin VE, Shipaeva TA, Komarova VI, Serova AN, Serova OP. Morozhenoe s bojaryshnikom [Ice-cream with hawthorn]. Pischevaja promyshlennost' [Food industry]. 2012. No. 5. P. 29 (In Russ.).
4. Simonenko ES, Simonenko SV, Zolotin AJu, Pokrovskaja VA, Kopytko MS. Mirovoj opyt v ispol'zovanii ingredientov rastitel'nogo proishozhdenija [World experience in using herbal ingredients]. Pischevaja promyshlennost' [Food industry]. 2019. No. 4. P. 90-92 (In Russ.).
5. Tabatorovich AN, Stepanova EN, Bakajtis VI. Analiz himicheskogo sostava i pokazatelej kachestva netradicionnyh fruktovyh pjure-polufabrikatov [Analysis of the chemical composition and quality indicators of non-traditional fruit purees and semi-finished products]. Pischevaja promyshlennost' [Food industry]. 2018. No. 8. P. 25-29 (In Russ.).
6. Gorlov IF, Serova OP, Lupacheva NA, Demidova IM, Antipova TA, Drevin VE et al. Morozhenoe [Ice-cream]. Russian patent RU 2431410C2. 2011.
7. Gorlov IF, Serova OP, Chernjaeva Ju I, Patjutkina NS, Hramova VN, Strebkova ZV et al. Kompozicija dlja poluchenija morozhenogo [Composition for ice-cream]. Russian patent RU 2446702C1. 2012.
Authors
Tutarashvili Kseniya G.,
Serova Olga P., Candidate of Biological Sciences
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. ,
Gorlov Ivan F., Doctor of Agricultural Sciences, Professor of RAS, Academician of RAS,
Slozhenkina Maria I., Doctor of Biological Sciences, Professor
Volgograd State Technical University,
28, Lenin avenue, Volgograd, Russia, 400005
Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing,
6, Rokossovsky str., Volgograd, Russia, 400131, 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,
Brechova Svetlana A.
Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing,
6, Rokossovsky str., Volgograd, Russia, 400131, 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.



EVENTS AND FACTS

TOMRA Food company: there are many promising projects on the Russian market