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Rambler's Top100

Food processing Industry №12/2020



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

TOPIC OF THE ISSUE: FOOD SECURITY

Litvyak V.V., Kopyltsov A.A., Ananskih V.V.Nanotechnologies in the food-processing industry

P. 14-19 Key words
nanoparticles, nanotechnologies, food industry, nano-additives, food, products, biotransmutation of chemical elements

Abstract
New substances and materials with new characteristics are created with the help of nanotechnologies, through targeted invasion of the atomic area. The article covers an overview of materials on the application of nanotechnologies in the food industry and problematic issues in assessing their safety. There are five main applications of nanotechnologies in the food industry when grinding a food product to nanoparticles; in the manufacture of various nano-additives that improve food; nanofiltration to improve food quality; when creating biosensors for food quality control; when designing next-generation food packaging aimed to extend shelf life. The irradiation of plants with coherent light is an example of the use of nanotechnology in the storage of fruit and vegetable products. Highly coherent radiation with spectral line width less than 1 nm is obtained by a helium-neon laser. It is found nanopalladium catalysts have a number of advantages over the nickel catalyst used in the vegetable oil hydrogenation industry. The hypothesis of biotransmutation of chemical elements is presented, as the most important aspect for understanding nanotechnologies and possible versions of fundamentally new application of nanoparticles in the food industry. The application of nanotechnologies in the food industry in world practice is expanding. However, only a few countries have legislation to monitor and regulate food nanotechnologies to some extent. However, there are a number of problematic issues covering food safety and nanoappackings, in the development of regulations, deep scientific research on a specific direction and in the formation of a laboratory base.

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17. Budagovskij AV. Upravlenie funkcional'noj aktivnost'yu rastenij kogerentnym svetom [Control of plant functional activity with coherent light]. Dissertation Abstract … Doctor of Technical Sciences. Moscow: V.P. Goryachkin Moscow State Agroengineering University, 2008. 40 p. (In Russ.)
18. Ukraincev VB, Hohryakov KA. Katalizatory gidrirovaniya na osnove nanorazmernogo palladiya nanesennogo na nanouglerodnye materialy [Nano-sized palladium-based hydrogenation catalysts supported on nanocarbon materials]. Rossiyskiy himicheskiy zhurnal (Journal of D.I. Mendeleev Russian chemical society) [Russian chemical Journal]. 2006. Vol. L. No. 4. P. 154-156 (In Russ.).
19. Gorbunova NA, Tunieva EK. Riski i bezopasnost' ispol'zovaniya nanotekhnologij pishchevyh produktov: obzor [Risks and Safety of Using Food Nanotechnologies: Overview]. Teoriya i praktika pererabotki myasa [Meat processing theory and practice]. 2016. No. 3. P. 35-47 (In Russ.).
20. Litvyak VV, Tarasenko NV, Roslyakov YuF, Kudinov PI, Ospankulova GH. Sposob polucheniya modificirovannogo krahmala [Method of producing modified starch]. Patent № 2585473 RU, MPK7 C 08B 30/12. Opubl. 27.05.2016 (In Russ.).
21. Kurashov VM, Sakhno TV. Mikrobiologicheskij sposob transmutacii himicheskih elementov i prevrashcheniya izotopov himicheskih elementov [Microbiological method for transmutation of chemical elements and conversion of isotopes of chemical elements]. Patent № 2563511 RU, MKP7 C 22B 3/18. Opubl. 20.09.2015 (In Russ.).
22. Litvyak VS, Litvyak VV. Volnovoe i korpuskulyarnoe stroenie materii-antimaterii: rol' i znachenie pustoty v structure: 2 chasti [Wave and particulate structure of matter-antimatter: role and value of void in structure: 2 parts]. Minsk: IVC Minfina, 2018. 1127 p. (Part 1 - 440 p.; Part 2 - 687 p.) (In Russ.).
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Authors
Litvyak Vladimir V., Candidate of Chemical Sciences, Doctor of Technical Sciences,
Kopyltsov Anatoliy A., Candidate of Technical Sciences,
Ananskikh Victor V., Candidate of Technical Sciences
Research Institute of starch products - Branch of V.M. Gorbatov Federal research center for food systems of RAS,
11, Nekrasova str., Kraskovo village, Lyuberetskiy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tsareva M.A., Kondratenko V.V., Rachkova V.P., Korolev A.A., Davydova A.Yu., Musatova A.A.A carbohydrate complex and cation composition of common pear flesh (Pyrus communis l.) Of Conference (variety)

P. 20-24 Key words
hemicelluloses, pectic substances, cations, raw material, xylans, mannans, free sugars, alkaline extraction

Abstract
In this article, the quantitative value of Conference variety common pear (Pyrus communis L.) flesh carbohydrate complex fractions and water-soluble cations were detected. This subject selection has been determined by considering this raw material as a sourse of dietary fiber content. The quantitative measurement of a carbohydrate complex composition can give the complete information about dietary fiber fractions and a quantitative ratio between them, and this will help to evaluate the composition of the dietary fiber drug from this material in future. The information of a quantitative cation value is useful to assess the necessity of the decationization step to remove the cations before the raw material fragmentation for dietary fiber obtaining. As a result of these researches, the carbohydrate content was found to contain 60 % of free sugars, 1.5 % of water-soluble carbohydrates, 0.9 % of pectic substances, and 20 % of hemicelluloses, and from hemicellulose fraction 4 % were hemicelluloses of B fraction, and 16 % were from A fraction. The cation content per 1000 g was 1412 mg of potassium, 24 mg of sodium, 25 mg of magnium, and 33 mg of calcium. Comparing with latest experiments and familiar data showed us good results convergence, and that proves the method adequacy. From the obtained data there can be conclusion about an expediency of application of common pear flesh (Pyrus communis L.) as a dietary fiber sourse and inexpediency of the decationization step because of low cation content.

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Authors
Tsareva Mariya A., Candidate of Technical Sciences,
Kondratenko Vladimir V.,
Rachkova Vera P., Candidate of Technical Sciences,
Korolev Alexey A.,
Davydova Anna Yu.
All Russian Research Institute of Canning Technology - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
78, Shkol`naya str., Vidnoe town, Moscow region, 142703, 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.



Litvyak V.V., Degtyarev V.A., Maleeva E.N., Lukina N.S.Тechnology for obtaining dry potato starch fiber using a centrifugal sieve and belt vacuum filter

P. 25-30 Key words
potato starch enterprise, by-products, utilization, potato starch fiber, dehydration, drying, centrifugal sieve, belt vacuum filter

Abstract
For many potato processing enterprises in the Russian Federation, the actual problem is the disposal of by-products of production. The object of research was potato starch fiber - a by-product of potato starch production and technological equipment designed for dehydration, drying and transportation of potato starch fiber. The study of the morphology of potato starch fiber was carried out using photography (macro photography) with a SONY NEX-5N camera (Thailand) and electron microscopy using a scanning (raster) electron microscope LEO 1420 (Germany), as well as a vacuum installation EMITECH K 550X. The study of the physicochemical properties of potato starch fiber is carried out using generally accepted standardized methods. We offer a modern, highly efficient, innovative and import-substituting technology for the production of dry potato starch fiber - the main by-product of potato starch production using a centrifugal sieve and belt vacuum filter. An innovative aspect of the proposed technology is the use of a centrifugal sieve or a continuous belt vacuum filter in the technological line. Dry potato starch fiber is obtained as a result of: mechanical dehydration of liquid potato starch fiber; side work before drying potato starch fiber; drying potato starch fiber. At the stage of mechanical fiber dehydration, potato starch fiber is pre-processed on a centrifugal sieve and / or belt vacuum filter and additionally on a belt press. At the stage of drying, the mechanically dehydrated potato starch fiber is mixed with the returned dry potato starch fiber and the resulting mixture is dried. The product calculation is made for the technological line of dehydration and drying of potato starch fiber for a plant with a capacity of 50 tons per day or 2,3 tons / h for processed potatoes with the possibility of obtaining 0,22 tons / h of dry potato starch fiber with 88 % dry matter (DS).

References
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Authors
Degtyarev Vladimir A.,
Litvyak Vladimir V., Candidate of Chemical Sciences, Doctor of Technical Sciences,
Maleeva Elena N.,
Lukina Nina S.
All-Russian Research Institute of Starch Products - Branch of V.M. Gorbatov Federal Research Center for Food Systems RAS,
11, Nekrasov str., Kraskovo village, Moscow Region, Lyuberetskiy District, Russia, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Nechaev A.P., Nikolaeva Yu.V., Tarasova V.V., Maksimkin A.A.Low Fat Flavored Mayonnaise Sauces

P. 31-35 Key words
mayoinnaise sauce, berry raw materials, emulsion products, antioxidants, flavoring additives

Abstract
The product has been created for healthy food, using berry raw materials, for the purpose of enrichment of mayonnaise sauces vitamins C and E, the possessing anti-oxidizing properties. The efficiency of use of berry purees for emulsion sauces has been scientifically proved. The new compounding and technology of low-fat sauces is developed. It is proved that when using berry purees with own antioxidants, the expiration date of sauces increases. The blended oils balanced on zhirnokislotny structure are developed for entering into a compounding of sauces. The compounding is developed and the technology of low-fat sauces with the balanced zhirnokislotny structure with use of natural berry purees as the flavoring additives having antioxidant stability is improved.

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Authors
Nechaev Alexey P., Doctor of Technical Sciences, Professor,
Nikolaeva Yulia V., Candidate of Technical Sciences,
Tarasova Veronika V., Candidate of Technical Sciences,
Maksimkin Anton A.
Moscow State University of 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.



Yurova E.A., Kobzeva T.V., Filchakova S.A., Zhizhin N.A.Feature of determining the content of vitamin E (tocopherols) in functional dairy products

P. 36-40 Key words
vitamin E, Tocopherols, Milk, Functional products, Methods for determination, high performance liquid chromatography

Abstract
Milk contains all vital vitamins, but some, which include vitamin E, are in insufficient quantities. It is known that vitamin E is one of the most important biologically active components of food that increase the protective functions of the human body, including in cardiovascular, oncological and other diseases. Recently, the production of functional milk-based products, including those with the addition of vitamin E (tocopherols), has been actively developing, which leads to the need to control the content of introduced components, taking into account compliance with daily consumption standards and the composition of raw materials. However, the methods for measuring vitamin E known to date make it possible to measure it, mainly in fat and oil products. The aim of this work is to study the possibility of using the method of high performance liquid chromatography (HPLC) to control the content of vitamin E in functional milk-based products with detailing the content of natural and added forms. Samples of drinking milk with a fat mass fraction of 3.2% and 1.5% without enrichment and with enrichment of vitamin E were studied using a Maestro liquid chromatograph (manufactured by Interlab, Russia). Studies have shown high variability in the total content of vitamin E in the composition of dairy products, both in different batches, and within the production of one batch. Variability in tocopherol content was found in both natural and fortified dairy products, regardless of the fat mass fraction of the product. An excess of the declared content of vitamin E in the fortified product was found, which may be due to the lack of accounting for the natural content of alfa-tocopherol in milk. Thus, the wide range of vitamin E content in natural and fortified dairy products can be a source of bias and inaccuracies in research related to human nutrition.

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18. GOST 30417-2018 Masla rastitel'nye. Metody opredeleniya massovyh dolej vitaminov A i E [State Standard 30417-2018 Vegetable oils. Methods for determination of A and E vitamins content] (In Russ.).
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Authors
Yurova Elena A., Candidate of Technical Sciences,
Kobzeva Tatyana V.,
Filchakova Svetlana A., Candidate of Technical Sciences,
Zhizhin Nikolay A.
All-Russian Dairy Research Institute,
35, building 7, Lusinovskaya, str., 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. , 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.



Misteneva, S.Yu., Shcherbakova, N.A., Savenkova, T.V., Mizinchikova I.I.Complex fortification of the recipe composition as the base for creating flour confectionery products

P. 41-47 Key words
complex fortification, recipe composition, flour confectionery, enrichment, added sugar, fat, salt

Abstract
Nutrition is the most important factor that determines the health and quality of people's life around the world. WHO studies show a connection between food and of non-communicable diseases. The development of nutrition science provides the possibility for studying quality of food products, analysis of nutrient composition. One of the main directions of research should be the search for new ways to create high-quality and safe products. Traditional flour confectionery products do not have a useful nutritional profile, contain a large amount of saturated fatty acids and added sugar, and they may contain an excessive amount of salt. One of the ways to improve the food profile of confectionery products can be to model their recipe composition taking into account the latest research and development in the field of healthy nutrition using a science-based approach to the selection of raw materials and their ratio. This work substantiates and considers the principles of a comprehensive fortification of the recipe composition of flour confectionery products of the group of biscuits on the basis of the correction of the nutrient composition for given biomedical recommendations and the principles of healthy eating; analyze recipes sugar cookies according to the content of critical substances and defined the main directions of improving the nutrient composition of pastry.

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Authors
Misteneva Svetlana Yu.,
Shcherbakova Natal'ya A., Candidate of Technical Sciences,
Savenkova Tat'yana V., Doctor of Technical Sciences,
Mizinchikova Inessa I.
All-Russian Scientific Research Institute of Confectionery Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
20, building 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.



ECONOMICS AND MANAGEMENT

Kolonchin K.V.Target guidelines for the long-term development of the fishery complex of. Part II

P. 48-54 Key words
fishery complex, country's economy, agro-industrial complex, measures of state support

Abstract
The fishery complex is a system-forming sphere of the country's economy, which forms the fish market, food and economic security of Russia. Deep understanding by the state of the nature of the development of all elements of the system, taking into account their complexity, uncertainty and instability of global trends in the extraction of aquatic biological resources in the face of climate change and the growth of the Earth's population. The main water areas that provide most of the extracted biological resources are concentrated in the Far East and the Northern fish basin, the Western and other basins occupy an insignificant segment of the extraction of aquatic biological resources. The insufficient level of fish consumption in Russia is associated with low incomes of a significant part of the population, but this problem concerns not only Russia, it also affects industrially developed countries. The following factors should be attributed to the main institutional restrictions on entrepreneurial activity in the fishery sector: administrative barriers in the registration of activities for the development of their own business and the conclusion of contracts associated with the duration and cost of the necessary procedures; the tax burden and the availability of soft loans and other means of state support; the implemented state policy and principles of allocation of quotas for the extraction of aquatic biological resources, the availability of the necessary natural resources for doing business.

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



Meleshkina E.P., Bundina O.I.Production, processing and consumption of rye grain in Russia: directions of development

P. 55-59 Key words
rye, acreage, yield, gross harvest, price, capacity utilization, production and consumption of flour and bakery products, expansion of demand, introduction of innovative products

Abstract
In order to increase the economic efficiency of production, processing of rye grain and demand for products of its processing, the cycle of production and sale of rye grain in Russia as a whole is studied from production to consumption, its problems are identified and a number of solutions are proposed to improve the efficiency of this process. Rye is a strategic, unique and potentially export grain crop. The main problem of rye production is that agricultural producers are not interested in its production, which resulted in a 9.4 - fold reduction in rye acreage in 2019 compared to 1990, a 1.2 - fold decrease in its yield, and, as a result, a 11.5-fold decrease in gross harvest. Analysis of the main indicators of production, processing and sale of rye grain and products of its processing revealed the following regularities: reduced demand-low prices for the sale of rye grain-reduced acreage and reduced yield-reduced gross harvest - low utilization of production capacities of the processing industry-an increase in the cost of rye grain processing products, which, in turn, causes a decrease in consumer demand. Therefore, the solution to the problem of shortage of rye grain lies in increasing demand for it and its processed products. Increasing the demand for products made from rye grain can be achieved by implementing a set of measures, in particular, conducting an awareness campaign among the population through the media about the usefulness of rye products, especially in terms of increasing immunity to diseases; implementing systematic marketing activities to promote unique products made from whole rye grain; organizing an Information and Advisory center "Healthy nutrition"; creating a biocluster for deep processing of rye grain; expanding the range of products made from whole rye grain, improving its quality while reducing prices; developing innovative products with pre-set properties to increase the immunity of the Russian population, focused on the prevention of diseases, including COVID-19. To do this, VNIIZ has developed a whole line of new types of bakery products made from rye flour and rye groats. The expansion of the range will help to increase the demand for rye grain, its price, expand the acreage under this crop, increase the consumption of rye grain and reduce the incidence of Russian diseases.

References
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9. Pankratieva IA, Chirkova LV, Politucha OV. Innovatsionnaya tekhnologiya proizvodstva krupy iz rzhi [Innovative technology for the production of rye cereals]. Innovatsionnyye issledovaniya i razrabotki dlya nauchnogo obespecheniya proizvodstva i khraneniya ekologicheski bezopasnoy selskokhozyaystvennoy i pishchevoy produktsii. Sbornik materialov II Mezhdunarodnoy nauchno-prakticheskoy konferentsii [Innovative research and development for scientific support of production and storage of environmentally safe agricultural and food products. Collection of materials of the II International scientific and practical conference]. 2017. Krasnodar, 2017. P. 436-439 (In Russ.).
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11. Lyndina MI, Meleshkina EP. Puti povysheniya effektivnosti ispolzovaniya rzhi po tselevomu naznacheniyu [Ways to improve the efficiency of rye use for the intended purpose]. Sovershenstvovaniye tekhnologiy proizvodstva produktov pitaniya v svete Gosudarstvennoy programmy razvitiya selskogo khozyaystva na 2008-2012 gg. Materialy Mezhdunarodnoy nauchno-prakticheskoy konferentsii [Improvement of food production technologies in the light of the state program of agricultural development for 2008-2012. Materials of the International scientific and practical conference]. 2008. Volgograd, 2008. P. 125-129 (In Russ.).
12. Lyndina MI, Meleshkina EP. Sovershenstvovaniye otsenki khlebopekarnogo kachestva zerna i muki iz rzhi [Improving the assessment of the baking quality of grain and rye flour]. Pishcha. Ekologiya. Kachestvo. Trudy V Mezhdunarodnoy nauchno-prakticheskoy konferentsii [FOOD, ECOLOGY, QUALITY. Proceedings of the V international scientific and practical conference]. 2008. P. 250-256 (In Russ.).
13. Meleshkina EP, Bundina OI. Vvedenie novykh GOSTov na zerno rzhi i rzhanuyu muku [Introduction of new state Standards for rye grain and rye flour]. Khleboproducty [Bakery products]. 2019. No. 6. P. 25-28 (In Russ.).
Authors
Meleshkina Elena P., Doctor of Technical Sciences,
Bundina Ol'ga I., Candidate of Economic Sciences
All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch for V.M. Gorbatov Research Center for Food Systems,
11, Dmitrovskoe highway. Moscow, 127434, 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.



Makeeva I.A., Stratonova N.V., Pryanichnikova N.S., Belyakova Z.Yu.Heuristic approaches to national dairy products identification and monitoring. Part II

P. 60-64 Key words
heuristics, identification, monitoring, classification, national dairy product

Abstract
The concept of "National Dairy Products" is regulated at the level of the Eurasian Economic Union without specifying specific products types, their identification characteristics and production features. The aim of the research was to develop the conceptual foundations of the "Russian national dairy product" concept, including a multifaceted identification and monitoring system, using heuristic forecasting. This approach is based on the collection, systematization and analysis of expert opinions from a wide range of scientists and specialists in various aspects. The first of them was the historical aspect, based on a retrospective analysis of the traditional milk processing methods by the population of the territory of the modern Russian Federation and features of the industrial dairy products production. The development of monitoring system for national dairy products (NDP) is based on a scientifically based range of NDP with established distinctive characteristics. Multidimensional analysis of NDP identification includes classification and terminology issues, raw materials aspect, quality and safety requirements, control and technological support issues, as well as the specifics of NDP labeling, which makes it possible to distinguish these products from similar ones on the shelf. The formation of NDP monitoring system will not only preserve authentic Russian dairy products, raw materials and technologies and stimulate the high-quality dairy products production and consumption, but also ensure the implementation of the NDP export potential.

References
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5. Oganesyants L, Vafin R, Galstyan A, Ryabova A, Khurshudyan S, Semipyatniy V. DNA authentication of brewery products: basic principles and methodological approaches. Foods and Raw Materials. 2019. Vol. 7. No. 2. P. 364-374. DOI: 10.21603/2308-4057-2019-2-364-374.
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10. Vojtyuk MM, Suraeva EA. Sovershenstvovanie mexanizma regulirovaniya rossijskogo ry`nka moloka i molochnoj produkcii [Improving the mechanism for regulating the Russian milk and dairy products market]. Vestnik VNIIMZh [VNIIMZh Bulletin]. 2017. No. 2 (26). P. 148-152 (In Russ.).
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18. Docenko EN, Zabolotnykh MV, Taganova TV. Pishhevoj laboratorny`j monitoring kak dejstvenny`j sposob obespecheniya kachestva i bezopasnosti pishhevoj produkcii, naxodyashhejsya v oborote na rossijskom ry`nke [Food laboratory monitoring as an effective way to ensure the quality and safety of food products in circulation on the Russian market]. Nauka i obrazovanie segodnya [Science and education today]. 2018. No. 10 (33). P. 62-63 (In Russ.).
19. Federal`naya sluzhba po nadzoru v sfere zashhity` prav potrebitelej i blagopoluchiya cheloveka (Rospotrebnadzor) [Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing (Rospotrebnadzor)] [Internet]. Available from: https://www.rospotrebnadzor.ru (In Russ.).
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21. Krasnyanchin Ya N, Pantelejmonov AV, Xolin Yu V. Xemometricheskie metody v kontrole podlinnosti produktov pitaniya i pishhevogo syrya [Chemometric methods in the control of authenticity of food and food raw materials]. Metody i obekty ximicheskogo analiza [Methods and objects of chemical analysis]. 2010. Vol. 5. No. 3. P.118-147 (In Russ.).
22. Rozhina NV. Razrabotka metodiki proektirovaniya informacii dlya potrebitelya na molochnuyu produkciyu [Development of a methodology for designing information for consumers on dairy products]: thesis ... of Candidate of Engineering Sciences. Moscow, 2011. 137 p. (In Russ.)
Authors
Makeeva Irina A., Doctor of Technical Sciences,
Stratonova Natal'ya V., Candidate of Technical Sciences,
Pryanichnikova Nataliya S., Candidate of Technical Sciences,
Belyakova Zinaida Yu., Candidate of Technical Sciences
All-Russian Research Institute of Dairy Industry,
35, building 7, Lyusinovskaya str., 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. , 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.



ENGINEERING AND TECHNOLOGY

Tveritnikova I.S., Kirsh I.A., Bannikova О.А., Beznaeva O.V., Mialenko D.M., Romanova V.A., Kondratova T.A., Zagrebina, D.M.Study of multilayered polymer films modified by antimicror component intended for packaging dairy products

P. 66-69 Key words
"active packaging", multilayer polymeric materials, dairy products, antimicrobial additive, betulin

Abstract
Milk and milk products are a favorable environment for the development of microorganisms that multiply and secrete enzymes. Such enzymes cause a series of chemical reactions that alter the properties of milk and milk products. This type of product is interpreted as perishable. To prevent the rapid spoilage of milk and milk products in order to increase shelf life, storage, as well as ensure high-quality nutrition, packaging and packaging are important factors. Packaging materials used in the dairy industry should have optimal barrier properties, as well as meet the sanitary and hygiene requirements for materials in contact with food products and have high operational reliability. Such polymeric materials are developed in the dairy industry that have a complex of antimicrobial properties to extend the shelf life of products. Therefore, the aim of the work was to study multilayer materials polyethylene-polyamide (PE-PA) with the addition of betulin in a concentration of 0.5 and 1%, used for packaging dairy products. The following tasks were set in the work: to study the sanitary and hygienic indicators of packaging materials modified with an antimicrobial additive; conduct physical and mechanical tests of polymer samples; conduct microbiological studies of packaging materials. The effect of the amount of Betulin additive on the level of antimicrobial effectiveness has been experimentally confirmed. Packaging material based on high-pressure polyethylene with the addition of 1% superconcentrate is recognized as the best composition. A comprehensive assessment of the studied samples of the developed antimicrobial material confirmed its compliance with the required level of quality and safety. Conducted microbiological studies on the obtained film materials using the method of forced seeding, it was proved that there was an inhibition of selected microorganisms even with a minimum content (0.5%) of the additive.

References
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2. Karlina MV. Izucheniye farmakologicheskikh svoystv formy betulina: dis. … kand. biol. nauk.: 14.00.25 [The study of the pharmacological properties of betulin form: thesis ... Candidate of Biological Sciences: 14.00.25]. IT FMBA; scientific hands. GI Dyachuk, ON Pozharitskaya. Saint Petersburg, 2005. 171 p.
3. Rosalenok TA, Sidorin YuYu. Issledovaniye i razrabotka antimikrobnoy kompozitsii dlya pishchevykh upakovok [Research and development of antimicrobial compositions for food packaging]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Technique and technology of food production]. 2014. No. 2. P. 130-131 (In Russ.).
4. Nagorny MYu, Fedotova OB. Ingibiruyushchiye svoystva mnogosloynogo upakovochnogo materiala, modifitsirovannogo antimikrobnym komponentom [Inhibitory properties of a multilayer packaging material modified with an antimicrobial component]. Pishchevaya promyshlennost' [Food industry]. 2013. No. 2. P. 32-33 (In Russ.).
5. Fedotova OB, Shalaeva AV. Khraneniye tvorozhnykh produktov v antibakterial'nom upakovochnom materiale [Storage of curd products in antibacterial packaging material]. Molochnaya promyshlennost' [Dairy industry]. 2012. No. 7. P. 40-41 (In Russ.).
6. Shalaeva AV. Polietilenovaya plenka s antimikrobnymi svoystvami [Polyethylene film with antimicrobial properties]. Pishchevaya promyshlennost' [Food industry]. 2011. No. 1. P. 22-23 (In Russ.).
7. Sdobnikova OA, Samoylova LG, Peshekhonova AL, Fedotova AV. Antimikrobnyye upakovochnyye materialy dlya molochnykh produktov [Antimicrobial packaging materials for dairy products]. Pererabotka moloka [Milk processing]. 2010. No. 6. P. 58-59 (In Russ.).
8. Tolstikov GA, Flechter OB, Shults EE, Baltina LA, Tolstikov AG. Betulin i ego proizvodnyye. Khimiya i biologicheskaya aktivnost' [Betulin and its derivatives. Chemistry and biological activity]. Khimiya v interesakh ustoychivogo razvitiya [Chemistry in the interests of sustainable development]. 2005. No. 13. P. 1-30 (In Russ.).
Authors
Tveritnikova Izabella S., graduate student,
Kirsh Irina A., Doctor of Chemical Sciences,
Bannikova Olga A., Candidate of Technical Sciences,
Beznaeva Olga V., Candidate of Technical Sciences,
Romanova Valentina A.,
Kondratova Tamara A., graduate student,
Zagrebina Darya M., graduate student
Moscow State University of Food Production,
 11, Volokolamskoye highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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.
Myalenko Dmitry M., Candidate of Technical Sciences
All-Russian Research Institute of the Dairy Industry,
35, building 7, Lyusinovskaya str., Moscow, 115093



Blagoveshchensky I.G., Shibanov E.D., Zagorodnikov K.A.Optimization of 3d print on the example of use of chocolate glaze

P. 70-73 Key words
3D printing with chocolate, problems of food 3D printing, 3D printing speed with chocolate glaze

Abstract
The article considers a new direction - food 3D printing with chocolate and currently existing problems that impede the development and implementation of food additive technologies to small factories and private pastry shops, as well as disseminate among amateurs in home use. Food 3D printing with chocolate allows getting unique products of an unusual and complex shape, however, the printing parameters strongly depend on the shape of the object, type of chocolate, ambient temperature, feed rate, etc. Several hypotheses have been put forward that affect the increase in the growth rate of a 3D product. To do this, experiments were carried out using chocolate glaze, showing the value of the minimum allowable print temperature at which, a stable result will be obtained, and the flow should remain continuous. There was also carried out the experiment that showed whether the growing time of a 3-dimensional product would decrease with a decrease in the height of the layer of applied material with a simultaneous increase in the linear speed of movement of the print head. As a result of the experiments, it was found that the minimum printing time is achieved when the layer height is equal to ? of the diameter of the printing nozzle (for a nozzle with a diameter of 0.8 mm).

References
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2. Portanguen S, Tournayre P, Sicard J, Astruc T, Mirade PS. Toward the design of functional foods and biobased products by 3D printing: A review. Trends in Food Science and Technology. 2018. Vol. 86. No. 5. P. 188-198. Doi: 10.1016/j.tifs.2019.02.023.
3. Xie Y, Tan Y, Ma G, Zhang J, Zhang F. Design and Implementation of Chocolate 3D Printer, DEStech Trans. Computing in Science & Engineering. 2017. Doi: 10.12783/dtcse/itms2016/9434.
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9. Lanaro M et al. 3D printing complex chocolate objects: Platform design, optimization and evaluation. Journal of Food Engineering. 2017. Doi: 10.1016/j.jfoodeng.2017.06.029.
Authors
Blagoveshchensky Ivan G., Doctor of Technical Sciences,
Shibanov Eduard D., graduate student,
Zagorodnikov Konstantin A.
Moscow State University of 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.



Akhmedov M.E., Dogeev G.D., Demirova A.F., Rakhmanova M.M.Features of the technology of compote from pears in glass jars SKO 1-82-500 using pulse-steam blanching of fruits in containers and multi-level thermal sterilization

P. 74-77 Key words
compote, technology, multi-level sterilization, canned products, pulse-steam treatment, heat energy

Abstract
One of the important directions in the technology of production of canned compotes is to ensure resource conservation and maximum preservation of the nutrient composition of the raw material during processing. The paper presents an innovative resource-saving technology for the production of competitive high-quality and safe canned compotes from pears, based on the use of new technological techniques at certain stages of production with the use of electrophysical effects on the raw material and multi-level thermal sterilization. The possibility of using pulse-steam processing of fruits in containers instead of blanching in process liquids, thus ensuring maximum safety of the nutrient composition of the feedstock, was studied. The parameters of pulse-steam processing of pears in jars and high-temperature multilevel sterization mode of pear compote in a glass jar of SKO 1-82-500 were established. The structural model is presented.

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10. Kas'yanov GI. Perspektivy obrabotki pishchevogo syr'ya elektromagnitnym polem nizkoj chastity [Prospects for processing food raw materials with a low frequency electromagnetic field]. Izvestiya vuzov. Pishchevaya tekhnologiya [Universities news. Food technology]. 2014. No. 1. P. 35-38 (In Russ.).
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12. Demirova AF, Ahmedov ME. Intensifikaciya processa sterilizacii konservov s ispol'zovaniem stupenchatoj teplovoj obrabotki v staticheskom sostoyanii tary [Intensification of the canned food sterilization process using step-by-step heat treatment in the static state of the container]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2011. No. 1. Р. 22-24 (In Russ.).
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Authors
Akhmedov Magomed E., Doctor of Technical Sciences,
Dogeev Gasan D., Candidate of Economic Sciences,
Demirova Amiyat F., Doctor of Technical Sciences,
Rakhmanova Mafiyat M., Candidate of Economic Sciences
Agricultural Research Center of the Republic of Dagestan,
30, Abdurazak Shakhbanov str., Science town, Makhachkala, 367014, 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.



Oganesyants L.A., Panasyuk A.L., Kuz'mina E.I., Sviridov D.A.Geographical place of origin influence on isotope characteristics of ethanol elements and wine aquatic component

P. 78-80 Key words
grapes, wine, isotope mass spectrometry, identification, place of origin

Abstract
In connection with the increasing consumer interest in domestic wines with a protected geographical indication, the most acute issue is the method of their identification. One of the most effective ways to confirm the wine place of origin in world practice is a comprehensive study using isotope mass spectrometry. 33 samples of fresh grapes from different geographical areas (Krasnodar Territory, Republic of Crimea, Republic of Dagestan) were selected. The obtained from them grape must was fermented under laboratory conditions. In wine samples, the delta13C, delta18O and deltaD values of ethanol and the delta18O of water component index were researched. It was found that the values of researched parameters for samples from Krasnodar Territory, the Republic of Crimea and the Republic of Dagestan are in close ranges, which, in the database absence, does not allow to reliably identify samples from these regions by their place of origin. Thus, the wine identification should be carried out by comparing the values of a certain indicators set of the test sample with the established baseline data, obtained by analyzing wines, produced from grapes, selected from the declared production place. To implement this approach, annual monitoring is required to establish isotope ratios specific to a particular place of origin and a particular crop year. Since the delta18O indicator of the wines water component was obtained in traditional wine-making regions of Russia, it varies within rather narrow limits, from 0.72 ‰ (Dagestan) to 9.50 ‰ (Crimea), it is possible in some cases that the numerical values of this criterion for two geographical points located at a considerable distance from each other. In this regard, it is necessary to use additional identification indicators, for example, the content of micro- and rare-earth elements.

References
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5. Oganesyants LA, Panasyuk AL, Kuz'mina EI, Sviridov DA. Isotope mass spectrometry application for the abiogenic alcohols detection in grape wines. News of the Academy of Sciences of the Republic of Kazakhstan. 2019. Vol. 3. Nо. 435. P. 53-59.
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8. Dordevic N, Wehrens R, Postma GJ. Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios. Analytica Chimica Acta. 2012. Vol. 757. P. 19-25.
Authors
Oganesyants Lev A., Doctor of Technical Sciences, Professor, Academician of RAS,
Panasyuk Alexander L., Doctor of Technical Sciences, Professor,
Kuz'mina Elena I., Candidate of Technical Sciences,
Sviridov Dmitriy A., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
Moscow, 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.



FUNCTIONAL NUTRITION

Shterman S.Yu., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I., Chebotareva N.I.About the modern concept of Taste of food IV. Is it possible to transform the Taste prefe-rences of people?

P. 82-85 Key words
Taste transformation, consciousness, advertising, moral impact, fiscal stress, stress, emotional atmosphere, material environment

Abstract
On the basis of modern science data on human behavior, the answer to the question posed in the title of the article should be given, in general, as positive. It should be recognized that the process of transforming the sensation of Taste of food can be slow, conservative, but it cannot be considered completely hopeless. At the same time, one has to reckon with the fact that it is not yet possible to transform the human genetic code so that it is possible to change the sensitivity parameters and other characteristics of human receptors. In this regard, the establishment of a connection between the transformation problem and those Taste preferences that are formed with the active participation of a person's consciousness and are based on the rational experience of his life should be considered the most promising. Experiments conducted with pairs of twins led to the conclusion that Taste preferences of people are a joint product of the genetic heritage and the influence exerted on them by the world around them. It was shown that the contribution of each of these factors to the formation of Taste can be regarded as approximately equivalent. This allows us to conclude that it is possible in principle to transform the Taste preferences of a person due to the influence of the external informational, social and cultural environment. The purpose of this effect may be to orient people's eating behavior towards the principles of healthy eating. The paper considers a number of modern ways of transforming Taste preferences of people in this direction. A special role in this matter should be assigned to the action of social and moral factors.

References
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6. Shterman SV, Sidorenko MYu. Zhiroszhigateli [Fat burners]. Moscow: IPC "Maska", 2018. 152 p. (In Rus.)
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Authors
Shterman Sergey V., Doctor of Technical of Sciences,
Sidorenko Mikhail Yu., Doctor of Technical Sciences
LLC "GEON",
building 1, Obolenskoe highway, urban settlement Obolensk, Serpukhov district, Moscow region, 142273, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Valeriy S., Candidate of Chemical Sciences
Moscow State University of Food products,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sidorenko Yuriy I., Doctor of Technical of Sciences, Professor
K.G. Razumovsky Moscow State University of Technologies and Management (PKU),
73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chebotareva Natalya I.
M. V. Lomonosov Moscow State University,
1, Lenin Hills, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it.



Donskaya G.A.Antioxidant properties of milk and dairy products: review

P. <86-91/td> Key words
antioxidants, milk, fermented dairy products, antioxidant peptides

Abstract
Milk and dairy products are essential for human nutrition. They contain a number of such important ingredients as proteins, calcium, indispensable fatty acids and amino acids, water soluble vitamins and number of biological components that are highly important for biochemical and physiological functions. Nowadays, food that contain natural antioxidants becomes extremely popular worldwide since antioxidants can neutralize free radicals, reduce negative effects. Uncontrollable activity of free radicals lead to oxidative stress that provokes break down of essential lipids, proteins, nucleic acids followed by development of diabetes, early aging of the organism, cancer and cardiovascular diseases. Antioxidant potential of milk and dairy products are determined by Sulphur-containing amino acids (ex. Cysteine), phosphates, vitamins A and E, carotenoids, zink, selenium, enzymes superoxidedismutase, catalase, glutathionperoxidase, as well as dairy oligosaccharides and peptides produced during fermentation and ripening of cheese. Antioxidant capacity of milk and dairy product can be intensified through phytochemical supplementation. It was demonstrated that fermented dairy products possess higher antioxidant activity than nonfermented. Research showed that antioxidant potential of cheese increases throughout the ripening process and correlates with the amount of produced water soluble peptides. It was also revealed that strains of some cultures produce active peptides during fermentation of milk therefore significantly increasing antioxidant capacity of product and protecting organism from oxidative stress. Current review describes nutraceutical and antioxidant properties of milk and dairy products that can be successfully applied in complex treatment of cardiovascular, oncological and metabolic diseases.

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Authors
Donskaya Galina A., Doctor of Biological Sciences
All-Russian Scientific Research Institute of Dairy Industry,
35, building 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kruchinin A.G., Agarkova E.Yu.Biologically active peptides of milk: a review

P. 92-96 Key words
enzymatic hydrolysis, milk protein, peptides, biological activity, functional properties

Abstract
The main function of milk proteins is to efficiently supply the body with essential amino acids and organic nitrogen. Moreover, milk proteins are considered to be a valuable source of bioactive peptides. Most of the biologically active milk peptides are encoded in the structure of the native protein. Hydrolysis with the use of proteolytic enzymes leads to the release and activation of encrypted bioactive peptides from the source protein. Enzymatic hydrolysis is often carried out under mild conditions (like temperature, acidity, duration), with the use of proteolytic enzymes that have a definite specificity. This way, uncontrolled changes in proteins are minimized, while food protein hydrolysates with the required functional properties is generated. Biological peptides play an important role in human health, influencing the digestive, endocrine, cardiovascular, immune and nervous systems. Biopeptides are considered biologically active regulators of new generation. They prevent oxidation and microbial degradation in food products. Also, biopeptides can be used to prevent various diseases and disorders, thus improving the quality of life. The increasing interest in biologically active peptides has prompted the scientific community and the food industry to develop new nutritional supplements and functional products, based on these peptides. This paper presents the examples of bioactive peptides with different biological effects, identified in result of hydrolysis of milk proteins by the main enzyme preparations. The article also studies the influence of biologically active peptides on the formation of antimicrobial properties, the effects of lowering blood pressure (ACE inhibition), antithrombotic and opioid activity and their immunomodulation.

References
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Authors
Kruchinin Alexander G., Candidate of Technical Sciences,
Agarkova Evgeniya Yu., Candidate of Technical Sciences
All-Russian Dairy Research Institute,
Moscow, 35 Lusinovskaya str., 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.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

IFF introduces Tastepoint operating model in Russia by IFF for Russian food manufacturers food and drink

The possibility of using grants for farmers for the creation and development of agribusiness extended for a year

TM "Alekseevskoe" - the winner of the prize "Brand No. 1 in Russia"

Awarding the winners of the competition brewing products "ROSGLAVPIVO - Russia's Main Beer 2020"

Valio and Tetra Pak present the first line of milk in Russia packed with polymers vegetable origin

"Prodexpo" will be held on April 12-16, 2021