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Rambler's Top100

Food processing Industry №1/2021



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

TOPIC OF THE ISSUE: MODERN FOOD PRODUCTION TECHNOLOGIES

Akhmedov M.E., Demirova A.F., Rakhmanova M.M.New modes of high-temperature multilevel sterilization of pear compote using liquid high-temperature heat carriers

P. 8-11 Key words
multi-level, temperature level, quality, sterilizing effect, energy efficiency, competitiveness, sterilization mode

Abstract
Heat sterilization is an obligatory final stage in the technological cycle of production of canned products for long-term storage. At the same time, their high quality is largely determined by the perfection of the sterilization process, which should ensure the required level of product safety with a minimum duration of heat treatment. In addition, sterilization is the most energy-intensive process in the technological cycle, which ultimately affects the competitiveness of products. Based on the assessment of traditional sterilization modes, new multilevel modes of sterilization of pear compote in glass jars of various sizes using high-temperature liquid heat carriers have been investigated and developed. On the basis of the study of the thermal stability of glass jars under different temperature conditions, the permissible temperature differences between the levels of heat treatment are substantiated. The new regimes provide a reduction in duration, improvement in quality and a reduction in energy costs per unit of output by more than 40 %.

References
1. Flaumenbaum BL. Osnovy konser-virovaniya pishchevyh produktov [Basics of food sterilization]. Moscow: Pishchevaya promyshlennost' (Food industry), 1972. 260 р. (In Russ.)
2. Sbornik tekhnologicheskih instrukcij po proizvodstvu konservov [Collection of technological instructions for the production of canned food]. Moscow: Pishchevaya promyshlennost' (Food industry), 1977. 431 р. (In Russ.)
3. Babarin VP. Sterilizaciya konservov [Sterilization of canned food]. Saint Petersburg: Giord, 2006. 312 р. (In Russ.)
4. Renard CMGC & Maingonnat JF. Thermal processing of fruits and fruit juices. In DW Sun (Edition). Thermal Food Processing: New Technologies and Quality Issues (second edition). Taylor & Francis, 2012. P. 413-440.
5. Ahmedov ME, Dogeev GD, Demirova AF, Alibekova MM. Patent RF na poleznuyu model' № 189734. Apparat dlya nagreva plodov v bankah nasyshchennym parom [Apparatus for heating fruit in cans with saturated steam]. Published 31.05.2019.
6. Azadova EF, Ahmedov ME, Demirova AF. Ispol'zovanie elektromagnitnogo polya SVCH pri proizvodstve konservov dlya detskogo pitaniya [The use of the microwave electromagnetic field in the production of canned food for baby food]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agticultural raw materials]. 2015. No. 5. Р. 55-57 (In Russ.).
7. Ahmedov ME, Demirova AF, Kas'yanov GI, Roslyakov YuF, Rahmanova MM. Obosnovanie optimal'nyh parametrov i razrabotka rezhimov vysokotemperaturnoj sterilizacii kompota iz grush v potoke nagretogo vozduha [Justification of optimal parameters and development of high-temperature sterilization modes for compote from pears in a heated air stream]. Izvestiya vuzov. Pishchevaya tekhnologiya [Proceedings of higher educational institutions. Food Technology]. 2020. No. 2-3. P. 85-88 (In Russ.).
8. Kas'yanov GI, Demirova AF, Ahmedov ME. Innovacionnaya tekhnologiya sterilizacii plodovogo i ovoshchnogo syr'ya [Innovative sterilization technology for fruit and vegetable raw materials]. Doklady Rossijskoj akademii sel'skohozyajstvennyh nauk [Reports of the Russian Academy of Agricultural Sciences]. 2014. No. 6. P. 57-59 (In Russ.).
9. Ahmedov ME, Demirova AF, Rahmanova MM, Ahmedova MM. Sposob sterilizacii kompota iz chereshni [The method of sterilization compote of cherries]. Russia patent RU 2448546 С2.2012.
10. Ahmedov ME, Demirova AF, Rahmanova MM, Ahmedova MM. Sposob sterilizacii kompota iz yablok [The method of sterilization of the Apple compote]. Russia patent RU 2448547 С2.2012.
11. Ahmedov ME, Demirova AF, Rahmano-va MM, Ahmedova MM. Sposob sterilizacii kompota iz yablok [The method of sterilization of the Apple compote]. Russia patent RU 2448548 С2.2012.
12. Ahmedov ME, Demirova AF, Rahmanova MM, Ahmedova MM. Sposob sterilizacii kompota iz persikov i chereshni [Method of sterilization of compote of peaches and cherries]. Russia patent RU 2448549 С2. 2012.
13. Ahmedov ME, Demirova AF, Rahma-nova MM, Ahmedova MM. Sposob sterilizacii kompota iz chereshni [The method of sterilization compote of stewed cherries]. Russia patent RU 2448553 С2.2012.
14. Panina OR, Kas'yanov GI, Rohman' SV. Razrabotka rezhimov SVCH-sterilizacii obedennyh konservov [Development of microwave sterilization modes for canned food]. Izvestiya vuzov. Pishchevaya tekhnologiya [Proceedings of higher educational institutions. Food Technology]. 2014. No 1. P. 122-124 (In Russ.).
Authors
Akhmedov Magomed E., Doctor of Technical Sciences,
Demirova Amiyat F., Doctor of Technical Sciences
Dagestan State Technical University,
70, Imam Shamil avenue, Makhachkala, Russia, 367015
Dagestan State University of National Economy,
5, Jamalutdin Ataev str., Makhachkala, Russia, 367008, 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.
Rakhmanova Mafmyat M., Candidate of Economic Sciences
Technical College,
3, building 3, Chernishevskiy lane, Makhachkala, the Republic of Dagestan, Russia, 367013, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gasparyan Sh.V., Maslovskiy S.A., Zamyatina M.E., Karpova N.A., Borisov V.A., Fil'roze N.A.Technological evaluation of modern varieties and hybrids of table beet as raw materials for production of dried products

P. 12-15 Key words
varieties, quality, table beet, hybrids, drying

Abstract
The paper presents the results of research on the technological evaluation of modern varieties and hybrids of table beet as raw materials for the production of dried products. The research object was 8 varieties and hybrids of table beet - domestic Russian single-seeded, dark-skinned, Bordo 237, Bordovaya VNIIO, Demetra, Marishka and two foreign hybrids-Boro F1 and Pablo F1. Their comparative analysis was carried out on the indicators of chemical composition, the output of finished products in the course of its laboratory production and its organoleptic evaluation. According to the dry matter content, the varieties Bordovaya VNIIO, Russian single-seeded and Marishka were distinguished, the content of which varied from 15.4 to 14.5 %. The highest sugar content was characterized by the varieties Bordovaya VNIIO, Bordox 237 and Marishka, where their content ranged from 12.06 to 10.23%. The betanin content was noted in the varieties Maroon VNIIO, Russian single-seeded and Marishka, where it was more than 200 mg%. The Dutch Boro F1 hybrid was also singled out for this indicator - 237 mg%. The nitrate content in all samples did not exceed the MPC. According to the results of laboratory production of dried products, the highest yield was noted for the varieties Bordovaya VNIIO and Marishka - 29.4 and 28.0%, respectively. According to the results of organoleptic analysis of dried beets, which was carried out after its culinary processing, the varieties Bordovaya VNIIO, Marishka and Bordo 237 were distinguished. These varieties are recommended for cultivation in the areas of procurement activities of processing enterprises as providing high-quality dried products.

References
1. Borisov VA, Yanchenko EV, Fil'roze NA, Solov'eva EA, Gasparyan ShV, Maslovskiy SA, Novikova AV, Zamyatina ME, Karpova NA, Kitova AE, Dergacheva KA. Tekhnologicheskaya ocenka sortov i gibridov svyokly stolovoj kak syr'ya dlya proizvodstva pyure-polufabrikata [Technological assessment of varieties and hybrids of table beet as raw material for the production of semi-finished puree]. Politematicheskij setevoj elektronnyj nauchnyj zhurnal Kubanskogo gosudarstvennogo agrarnogo universiteta [Polytematic network electronic scientific journal of Kuban' State Agrarian University]. 2019. No. 149. P. 116-127. doi: 10.21515/1990- 4665-149-021 (In Russ.).
2. Borisov VA, Romanova AV, Yanchenko EV, Gasparyan ShV, Piskunova NA, Maslovskiy SA. Ocenka sortov i gibridov morkovi na prigodnost' dlya proizvodstva bystrozamorozhennoj produkcii [Evaluation of varieties and hybrids of carrots for suitability for the production of frozen products]. Vestnik Mezhdunarodnoj akademii holoda [Bulletin of the International Academy of Refrigeration]. 2016. No. 2. P. 10-14. DOI: 10.21047/1606-4313-2016-15-2-10-14 (In Russ.).
3. GOST 32065-2013 Ovoshchi sushenye. Obshchie tekhnicheskie usloviya [Dried vegetables. General specififications]. [Electronic resource]. Access mode: https://internet-law.ru/gosts/gost/55185/ Screen title (Date of Application: 11.08.2020) (In Russ.).
4. Megerdichev EYa. Tekhnologicheskie trebovaniya k sortam ovoshchej i plodov, prednaznachennym dlya razlichnyh vidov konservirovaniya [Technological requirements for varieties of vegetables and fruits intended for various types of canning]. Moscow, 2003. 94 p.
5. Peterburgskij AV. Praktikum po agronomicheskoj himii [Workshop on agronomic chemistry]. Moscow, 1963. 592 p.
6. Praktikum po agrohimii [Workshop on agronomy]. Edited of Academician RASKHN Mineeva V.G. Moscow University Publishing house, 2001. 687 p.
7. Primak AP, Litvinenko MV. Uskorennyj metod opredeleniya betanina v stolovoj svekle [Accelerated method for the determination of betanin in beetroot]. Selekciya ovoshchnyh kul'tur [Vegetable breeding]. Moscow, 1983. P. 77-80.
8. Skripnikov YuG, Goren'kov ES. Oborudovanie predpriyatij po hraneniyu i pererabotke plodov i ovoshchej [Equipment for the enterprises for the storage and processing of fruits and vegetables]. Moscow: Kolos, 1993. 336 p.
9. Sbornik receptur na plodoovoshchnuyu produkciyu [Collection of recipes for fruit and vegetable products]. Compiler Chukhray MG. Saint Petersburg: Giord, 1999. 336 p.
10. Tekhnicheskij reglament Tamozhennogo soyuza [Technological regulations] TR TS 021/2011 "O bezopasnosti pishchevoj produkcii" [On food safety]. [Electronic resource]. Access mode: http://docs.cntd.ru/document/902320560. Screen title (Date of Application: 11.08.2020).
Authors
Gasparyan Shagen V., Candidate of Agricultural Sciences,
Maslovskiy Sergey A., Candidate of Agricultural Sciences,
Zamyatina Marina E.,
Karpova Natal'ya A.
Russian State Agrarian University - Moscow Timiryazev Agricultural Academy,
49, Timiryazevskaya str., Moscow, 127550, 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.
Borisov Valeriy A., Doctor of Agricultural Sciences, Professor,
Fil'roze Nikolay A.
All-Russian Scientific Research Institute of Vegetable Growing - Branch of the Federal Scientific Center for Vegetable Growing,
500, Vereya village, Ramenskiy district, Moscow region, 140153, 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.



Medvedevskikh M.Yu., Sergeeva A.S., Kasiliunas A.V., Shatskikh E.V., Kolberg N.A.Certified reference materials of dairy products composition for IR milk analyzers verification

P. 16-19 Key words
Infrared spectroscopy, milk and dairy products, IR analyzers, reference materials, measurement standard, primary reference measurement procedure

Abstract
Infrared spectroscopy is widely used for operational quality control of milk and dairy products at all stages of the technological process. The purpose of this work was to develop certified reference materials (CRM) of liquid dairy products composition for metrological support of IR analyzers. UHT drinking milk (GOST 31450-2013) and sterilized drinking cream (GOST 31451-2013) were used for the CRM preparation. The determination of the certified values of the mass fractions of dry substances, protein, fat and lactose was performed using the State measurement standards GET 173-2017, GVET 176-1-2010 and validated measurement procedures in UNIIM - Affiliated branch of the D.I. Mendeleyev Institute for Metrology. The validated measurement procedures were developed in the course of expanding the scope of application of primary reference measurement procedures (FR.PR1.31.2019.00001, FR.PR1.31.2019.00005). The additional measurements were carried out using the standardized measurement procedures according to GOST 23327-98, GOST 22760-77, GOST 3626-73 in testing laboratory of Ural State University of Economics. The certified values of mass fractions of fat, protein, dry substances and lactose for the first batch of CRM of milk composition were 3.17±0.05 %, 3.20±0.04 %, 11.6±0.1 %, 4.60±0.08 %, for CRM of cream composition were 20.05±0.06 %, 2.40±0.06 %, 26.5±0.1 %, 3.63±0.08 %. The established shelf life of CRM of milk composition was 6 months, for CRM of cream composition - 4 months. According to the test results CRMs of dairy products composition (MS-1 CRM UNIIM) were approved by Order of Rosstandart No. 921 on May 18, 2020 and entered into the State Register of Approved Types of CRMs of the Russian Federation under the number GSO 11504-2020 / GSO 11505-2020. The developed CRMs have been successfully used to establish the metrological characteristics of IR analyzers for milk and dairy products.

References
1. Kohova LV, Voronin MV. Izmeritel'nyye metody v otsenke potrebitel'skikh svoystv i vyyavlenii fal'sifikatsii moloka pit'yevogo [Metrical methods in valuation of consumer features and exposure of falsification of drinkable milk]. Sovremennyye naukoyemkiye tekhnologii. Regional'noye prilozheniye [Modern High Technologies. Regional Application]. 2014. No. 2 (38). P. 103-107 (In Russ.).
2. Vytovtov AA, Meshalkina MN. Primeneniye infrakrasnoy fur'ye-spektroskopii dlya opredeleniya podlinnosti i kachestva molochnykh produktov [The use of infrared Fourier transform spectroscopy to determine the authenticity and quality of dairy products]. Nauchno-tekhnicheskiye vedomosti Sankt-Peterburgskogo gosudarstvennogo politekhnicheskogo universiteta. Informatika, telekommunikatsii i upravleniye [Saint Petersburg State Polytechnical University journal. Computer science. Telecommunications and control systems]. 2011. No. 6-1 (138). P. 226-232 (In Russ.).
3. Yurova EA, Kobzeva TV. Modern instrumental methods for monitoring dairy products [Modern tool quality methods of monitoring of dairy production]. Pishchevaya promyshlennost' [Food Industry]. 2011. No. 4. 38-40 (In Russ.).
4. Avramenko VN, Eselson MP. Spektral'nyy analiz v pishchevoy promyshlennosti [Spectral analysis in the food industry]. Moscow: Pishcheprom, 1979. 171 p. (In Russ.)
5. Posudin YuI, Kostenko VI. Opredeleniye sostava moloka na osnove infrakrasnoy spektrofotometrii [Determination of milk composition based on infrared spectrophotometry]. Izvestiya vuzov. Pishchevaya tekhnologiya [Journals OF Higher Educational Institutions. Food technology]. 1992. No. 3-4. P. 64-66 (In Russ.).
6. Zaporozhets AS, Petrov GP. Metrologi-cheskoye obespecheniye sredstv izmereniy na osnove IK-spektroskopii [Metrological support of measuring instruments based on IR spectroscopy]. Metody otsenki sootvetstviya [Methods of conformity assessment]. 2009. No. 9. P. 12-14 (In Russ.).
7. Medvedevskikh MYu, Sergeeva AS. Voprosi obespecheniya metrologicheskoy proslezhivaemosti rezul'tatov izmereniy pokazateley kachestva pischevikh productov i prodovol'stvennogo sir'ya [Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials]. Izmeritel`naya tekhnika [Measuring technology]. 2020. No. 3. P. 64-70. DOI: 10.32446/0132-4713.2020-3-64-70 (In Russ.).
8. Krasheninina MP, Medvedevskikh MYu, Neudachina LK, Sobina EP. Otsenka tochnosti metodov obrabotki krivykh kislotno-osnovnogo titrovaniya pri potentsiometricheskom sposobe fiksatsii dannykh [Evaluation of the accuracy of the methods of processing acid-base titration curves in case of potentiometric method of data recording]. Zavodskaya laboratoriya. Diagnostika materialov [Industrial Laboratory. Diagnostics of Materials]. 2012. No. 12. P. 68-72 (In Russ.).
9. Medvedevskikh SV, Medvedevskikh MYu, Karpov YuA. Obschie podkhodi k otsenke neopredelennosti rezul'tatov vosproizvedeniya edinits soderzhaniya void v tverdikh veschestvakh I materialakh [General approaches to the estimation of uncertainty in the results of reproducing units of water content in solids and materials]. Measurement Techniques [Measuring technology]. 2015. No. 58 (8). P. 926-933.
Authors
Medvedevskikh Mariya Yu., Candidate of Technical Sciences;
Sergeeva Anna S., Candidate of Chemical Sciences;
Kasilyunas Anastasiya V.
Ural Scientific Research Institute for Metrology - Branch of D.I. Mendeleev Institute for Metrology,
4, Krasnoarmeyskaya str., Ekaterinburg, Russia, 620075, 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.
Shatskikh Elena V., Doctor of Biological Sciences, Professor,
Kolberg Natal'ya A., Candidate of Veterinary Sciences
Ural State University of Economics,
62/45, 8 March/ Narodnoy Voli str., Ekaterinburg, Russia, 620144, 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

Ryabova T.F., Gusev V.V., Dibrova J.N.The development of the digitization process as an effective accelerator of the growth of sugar production

P. 20-23 Key words
digitalization process, natural resources, beet production, sugar industry, efficiency criteria

Abstract
One of the branches of the food industry that can ensure the country's food independence and meet the needs of the population is the sugar industry. The authors have identified stages of development of the sugar industry, from the cycle of birth to decay, determined by the nature of the process of digitalization, the factors contributing to the increase of efficiency of use of agricultural land and sustainable use of natural resources, usage-based processes of digitalization and the application of clean technologies. The study established negative trends in land use, systematic causes of low productivity in the sugar industry, developed the principles of management of the digitisation of the sugar industry on the horizon of the economy, criteria of efficiency of the project of digitalization as the basis of sustainable use of natural resources and growth of productivity through the introduction of digital technologies in the sugar industry.

References
1. GOST 21-94 Sahar-pesok. Tehnicheskie uslovija [Sugar. Technical conditions]. Moscow: publishing house of standards, 2002. 13 p. (In Russ.)
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7. Karpov BA. Tehnologija posleuborochnoj obrabotki i hranenija saharnoj svekly [Technology of post-harvest processing and storage of sugar beet]. Moscow: Agropromizdat, 2017. 177 p. (In Russ.)
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Authors
Ryabova Taisiya F., Doctor of Economic Sciences, Professor,
Gusev Valeriy V., Doctor of Economic Sciences, Professor,
Dibrova Janna N., Candidate of Economic Sciences
K.G. Razumovsky Moscow State University of Technology and Management,
73, Zemlyanoy Val str., Moscow, 109004, 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 III

P. 24-30 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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4. TR TS 021/2011 Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti pishchevoj produkcii" [Technical regulations of the Customs Union "On safety of food products" (TR TS 021/2011)]. [Internet]. Available from: http://docs.cntd.ru/document/902320560 (In Russ.).
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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.



FOOD BIOTECHNOLOGY

Machulkina V.A., Sannikova T.A., Gulin A.V.Pepper lecho - vitamin food

P. 32-35 Key words
sweet pepper, variety, lecho-pepper, functional product, basic chemicals

Abstract
Traditionally, sweet peppers are consumed fresh, as an independent food product, and in the preparation of various dishes as a seasoning. One of the food products is lecho pepper. The purpose of the development was to study new varieties of sweet peppers and their effect on the change in the content of ascorbic acid and carotene during processing and storage of the finished product. The work was carried out at VNIIOOB, a branch of the Federal State Budgetary Scientific Institution "PAFNTs RAS" of the Astrakhan Region, in accordance with generally accepted methods and technical conditions for the production of this type of product. For the preparation of lecho pepper, the employees of the Department of Agricultural Technologies and Land Reclamation used the varieties of sweet pepper Podarok Moldovy, Classic and Marble of the VNIIOOB selection, the variety Podarok Moldovy was taken for control. The content of sugars, dry matter, vitamins C and A, and nitrates was determined in fresh and finished products. As a result of the research, it was found that there was no significant difference in the varieties in the shape, size and thickness of the fruit walls. The size of the fruit in height and width ranged from 6.2-7.7 and 3.95-5.25 cm, respectively. The wall thickness of the fruits of all studied varieties exceeded 0.4 cm. The Classic variety was distinguished by the content of the main chemicals. In terms of dry matter, this variety exceeded 1.1-1.5 times, in terms of the amount of sugars, 1.1-1.7 times, ascorbic acid, 60.3-70.0 mg% of the varieties Mramorny and Gift of Moldova, as before processing fruits, and after processing. The sugar to dry matter ratio was 31.6-47.8 %. The content of nitrates in the finished product was significantly lower than the maximum permissible concentration. The taste of the finished product met the technological requirements for lecho-pepper. The authors believe that in all respects, lecho-peppery corresponds to a high-vitamin food product.

References
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7. Machulkina VA, Sannikova TA, Antipen-ko NI. Izmenenie himicheskogo sostava plodov sladkogo perca v processe hraneniya [Changes in the chemical composition of sweet pepper fruits during storage]. Sovremennye problemy povysheniya produktivnosti aridnyh territorij: materiali Mezhdunarodnoy nauchno-prakticheskoy konferencii [Modern problems of increasing the productivity of arid territories: materials of International scientific and practical conference]. Mosсow: Vestnik RAAS, 2014. P. 266-270 (In Russ.).
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9. Pavlov LV, Paraskova OT, Kondrat'eva IYu, Sannikova TA, Machulkina VA, Antipenko NI. Novyj produkt standartizacii - lecho perechnoe [A new product of standardization - lecho pepper]. Oroshaemoe zemledelie - sposoby i tekhnologi intensifikacii: materialy Mezhdunarodnoy nauchno-prakticheskoy konferencii i Vserossiyskoy konferencii s elementami nauchnoy shkoly dlya molodyozhi [Irrigated agriculture - methods and technologies of intensification: materials International scientific-practical conference and all-russian conference with elements of scientifical schools for youth]. Astrahan': Izdatel' Sorokin RV, 2013. P. 98-102 (In Russ.).
10. Volonchuk SK, Shornikova LP, Fillimonchuk GP. Nauchnye podhody povysheniya effektivnosti pererabotki sel'hozsyr'ya [Scientific approaches to improve the efficiency of processing agricultural raw materials]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2005. No. 1. P. 21 (In Russ.).
Authors
Machulkina Vera A., Doctor of Agricultural Sciences,
Sannikova Tat'yana A., Doctor of Agricultural Sciences,
Gulin Alexander V., Candidate of Agricultural Sciences
All-Russian Research Institute of Irrigated vegetable and melon growing - Branch of Precaspian Agrarian Federal Scientific Center of RAS,
16, Lyubich str., Kamyzyak, Astrakhan' region, 416341, 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.



Mikhailova I.Yu., Lazareva E.G., Bigaeva A.V., Gilmanov Kh.Kh., Tyulkin S.V.Influence of genetic factors on cow productivity and milk quality

P. 36-40 Key words
dairy raw materials, quality, technological properties, heat resistance, cheese suitability, breed, genotype, safety, leukosis

Abstract
The article studies genetic factors such as the breed and genotype of cattle by DNA markers, which correlate with the quantitative and qualitative indicators of raw milk. A comparative analysis of the volumes of raw milk production and the productivity of cows in different regions of Russia for 2019 was conducted. The current distribution of the cattle population by breed is also presented. The comparative characteristics of milk quality indicators and integral criteria for its safety in cows of different breeds and genotypes for the CSN3 and BoLA-DRB3 genes are given. There is a trend towards the development of genetic factors for the intensification of dairy farming, saturation of the market with high-quality milk and dairy products, and increasing the competitiveness of domestic enterprises.

References
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17. Ilina AV, Konovalov AV, Abramova MV. Geneticheskiye aspekty v rabote s yaroslavskoy porodoy krupnogo rogatogo skota [Genetic aspects in the work with the Yaroslavl breed of cattle]. Sovremennie naukoyomkie takhnologii. Regionalnoe prilozhenie [Modern High Technologies. Regional Application]. 2017. No. 3 (51). P. 109-114 (In Russ.).
18. V SSHA i Kanade zaregistrirovano 4 mln molochnykh korov i bykov s genomnoy otsenkoy plemennoy tsennosti [4 million dairy cows and bulls were registered with a genomic assessment of tribal value in the USA and Canada]. [Internet]. [cited 2020 Aug 4]. Available from: https://www.dairynews.ru/news/v-ssha-i-kanade-zaregistrirovano-4-mln-molochnykh-.html.
19. Donnik IM, Gulyukin MI, Busol VA, Krivonogova AS, Petropavlovskiy MV, Isaeva AG, Kovalenko AM. K voprosu vaktsinoprofilaktiki leykoza krupnogo rogatogo skota [To question of vaccine prevention of bovine leucose]. Veterinaria Kubani [Veterinaty medicine of the Kuban']. 2020. No. 1. P. 3-6 (In Russ.).
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21. Gilmanov KhKh, Vafin RR, Karimova RG, Tyulkin SV, Akhmetov TM. Polimorfizm gena BoLA-DRB3 i geneticheskiy status vyborki bykov-proizvoditeley po otnosheniyu k leykozu krupnogo rogatogo skota [Polymorphism of BoLA-DRB3 gene and genetic status of bulls-producers sampling towards bovine leukosis]. Veterinaria, Zootechniya and Biotekhnologiya [Veterinary, Zootechnics and Biotechnology]. 2018. No. 11. P. 89-98 (In Russ.).
Authors
Mikhaylova Irina Yu.
All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry - Branch of V.M. Gorbatov Federal Scientific Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119201, This email address is being protected from spambots. You need JavaScript enabled to view it.
Lazareva Ekaterina G.,
Bigaeva Alana V.,
Gilmanov Khamid Kh., Candidate of Biological Sciences,
Tyulkin Sergey V., Doctor of Biological Sciences
V.M. Gorbatov Federal Research Center for Food Systems of RAS,
26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Oganesyants L.A., Peschanskaya V.A., Dubinina E.V., Krikunova L.N. Influence of Saccharomycesyeast races on the fermentation process of the Cornel pulp

P. 41-45 Key words
Saccharomyces cerevisiae yeasts, cornel pulp, fermentation, volatile components, higher alcohols, methanol, fruit distillates

Abstract
Alcoholic fermentation, which is based on the Saccharomyces's yeast metabolism, is a key step in the fruit distillates technology. Because of the yeast action, in addition to ethyl alcohol and carbon dioxide, secondary products are formed, the concentration and composition of which depend both on the raw material biochemical composition and on the used yeast race. The cornelian cherries biochemical composition has a number of features, which requires research aimed at choosing yeast race that provides the most complete sugars fermentation and product with a certain volatile components composition. The aim of the work was to select the yeast race most suitable for cornel pulp fermentation in the distillates production based on the research results of the biochemical composition characteristics effect of this raw material type on various wine Saccharomyces cerevisiae yeast metabolism. As research objects, Cornelian cherries were used, harvest of 2020, collected in Kabardino-Balkaria. For cornel pulp fermentation, four domestic yeast races in the form of a pure culture and three imported races in the form of active dry yeast preparations (ADY) were used in the work. It was found that the races Vishnevaya 33 and Red Fruit had the highest fermentation efficiency for cornel pulp. The research results of the yeast race influence on the volatile components composition of fermented cornel pulp showed that the use of domestic pure cultures leads to an increased accumulation of acetaldehyde and methanol by an average of 1.4-1.9 times compared to ADY. The use of the Red Fruit race for cornel pulp fermenting allows not only to accumulate the maximum amount of ethyl alcohol, but also to provide the most balanced qualitative and quantitative composition of volatile components with a minimum methanol concentration have been shown.

References
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7. Oganesyants LA, Peschanskaya VA, Dubinina EV, Trofimchenko VA. Podbor ras drozhzhej dlya sbrazhivaniya fruktovoj mezgi, prednaznachennoj dlya distillyacii [Yeast Selection for Fruit Pulp Fermentation for Further Distillation]. Pivo i napitki [Beer and beverages]. 2017. No. 6. P. 26-30 (In Russ.).
8. Peschanskaya VA, Dubinina EV, Krikunova LN, Trofimchenko VA. Ocenka biohimicheskogo sostava plodov kizila kak syr'ya dlya proizvodstva distillyatov [Assessment of the biochemical composition of dogwood fruit as a raw material for distillate production]. Pivo i napitki [Beer and beverages]. 2020. No. 1. P. 44-47 (In Russ.) DOI: https://doi.org/10.24411/2072-9650-2020-10009
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13. Gusakova GS, Evstaf'ev SN. Izuchenie vliyaniya ras drozhzhej na sostav vinomaterialov [Study of Yeast Strain Effect on the Wine]. Izvestiya vuzov. Prikladnaya himiya i biotekhnologiya [News of institutes of higher education. Applied chemistry and biotechnology]. 2014. No. 5 (10). P. 39-46 (In Russ.).
14. Panasyuk AL, Makarov SS. Vliyanie razlichnyh ras drozhzhej na kachestvennye pokazateli i antioksidantnuyu aktivnost' vin iz chernoj smorodiny [Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food Processing. Techniques and Technology]. 2018. Vol. 48. No. 1. P. 66-73 (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2018-1-66-73
15. Oganesyants LA, Peschanskaya VA, Osipova VP, Dubinina EV, Alieva GA. Kachestvennyj i kolichestvennyj sostav letuchih komponentov plodovyh vodok [The Qualitative and Quantitative Composition of the Volatile Components of Fruit Brandies]. Vinodelie i vinogradarstvo [Wine-making and Viticulture]. 2013. No. 6. P. 22-24 (In Russ.).
16. Oganesyants LA, Peschanskaya VA, Krikunova LN, Dubinina EV. Research of technological parameters and criteria for evaluating distillate production from dried Jerusalem artichoke. Carpathian Journal of Food Science and Technology. 2019. No. 11 (2). P. 187-198. DOI: https://doi.org/10.34302/crpjfst/2019.11.2.15
Authors
Oganesyants Lev A., Doctor of Technical Sciences, Professor, Academician of RAS,
Peschanskaya Violetta A.,
Dubinina Elena V., Candidate of Technical Sciences,
Krikunova Lyudmila N., Doctor of Technical Sciences, Professor
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. , 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.



QUALITY AND SAFETY

Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I., Chebotareva N.I.On the use of the phenomenon of synesthesia in the design of food products. Part I

P. 46-50 Key words
synesthesia, food, taste, aroma, senses, smell, sight

Abstract
Synesthesia is a neurobiological phenomenon in which a certain stimulus, acting on a sensory organ associated with it, causes, apart from the will of the subject, a sensation that is specific not only for this particular sensory organ, but also produces sensation or perception which is characteristic of one or several other sensory organs. Examples include the ability of individuals to see sounds, hear colors, or feel tastes of objects with different geometric shapes. The synesthetic associations that many people have are food related. The task of scientists is not only to study their manifestations in our life and search the neurobiological roots of this phenomenоn, but also to learn how to apply them for practical purposes so that food may be not only a vital necessity, but also gives people a constant feeling of pleasure. One of the most common forms of combined perception of food by our senses, which can be considered a manifestation of taste-olfactory synesthesia, can be considered the close relationship felt by many people between the taste characteristics of food and its aroma. The taste and aroma of food are often so closely related that the sensations caused by them can merge, becoming indistinguishable. The existence of the that form of synesthesia can be used to create new food products that do not contain or are present in their composition in a much smaller amount of such components that are considered by modern nutritiology as undesirable when they are present in too high concentrations. This can be applied, for example, to table salt (sodium chloride), the consumption of which in many developed countries is currently regarded as highly excessive. To reduce its consumption, it is proposed to increase in containing it products, "congruent", aromatic compounds which can significantly enhance the perceived sensation of salinity in food. It has been shown that the use of such method allows one to significantly (up to 30%) reduce the salt content in many food products without a noticeable change for consumers in their main taste characteristics. The paper also analyzes examples of the use of another type of synesthesia - taste-visual to improve consumer characteristics of food.

References
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Authors
Shterman Sergey V., Doctor of Technical Sciences
Sidorenko Mikhail Yu., Doctor of Technical Sciences
Limited liability company "GEON",
building 1, Obolenskoe highway, 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 productions,
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 Sciences, Professor
K.G. Razumovsky Moscow State University of Technology and Management,
73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chebotareva Natal'ya I.
M.V. Lomonosov Moscow State University,
1, Lenin Hills, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Abramova I.M., Kalinina A.G., Golovacheva N.E., Morozova S.S., Shubina N.A., Gneusheva S.L. Gallyamova L.P.Scientific-based approach and method of specific control of the toxicity of alcoholic beverages on the example of the study of the effect of complex food additives "Forest berries "Cloudberry" and "Lemongrass" in the composition of alcoholic beverages

P. 51-54 Key words
complex food additive, aqueous-alcoholic liquid, forced alcoholization, withdrawal syndrome

Abstract
The purpose of this study is to evaluate the effect of complex food additives "Lemongrass" and "Forest berries "Cloudberry" on the toxicity of water-alcohol liquid of 40% strength, prepared with alcohol "Lux" and specially prepared water using modern specific methods. The work was performed on experimental animals-mongrel male rats. The main ingredients of the complex food additives "Lemongrass" and "Forest berries" Cloudberry" that meet the requirements of TR CU 029/2012 and TR CU 021/2011 are infusions of lemongrass and cloudberry, prepared using a special technology, and carbohydrates: fructose and lactose. We used the method of forced intoxication of animals with intra-gastric injections of the studied alcoholic beverage and a control solution (40% ethanol solution), which leads to the development of a pronounced ethanol withdrawal syndrome approximately 12 hours after the last administration (a modification of the method first proposed by Majchrowicz in 1975). The study also included measuring the mass of animals before and after intoxication with an alcoholic beverage, calculating the average dose of ethyl alcohol received for the entire period of intoxication per animal, the average total score of severity of withdrawal syndrome per animal, and animal mortality against the background of intoxication and during the manifestation of manifestations of withdrawal syndrome. The severity of ethanol withdrawal syndrome is assessed by comparing the main manifestations of this syndrome in control and experimental animals. Based on the conducted research, it was established: 1. the weight Loss of animals in the groups intoxicated with water-alcohol solutions containing the studied additives is significantly lower than in the control group (ethanol solution without additives). 2. the Addition of complex food additives "Lemongrass" and "Forest berries "Cloudberry" to the solution of ethyl alcohol leads to a softening of the severity of withdrawal syndrome after forced alcohol intoxication and to a more intensive decrease in its manifestation. Consequently, the components contained in the additives "Lemongrass" and "Forest berries "Cloudberry" in their combination reduce the toxicity of ethyl alcohol.

References
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Authors
Abramova Irina M., Doctor of Technical Sciences,
Kalinina Anna G., Candidate of Biological Sciences,
Golovacheva Natal'ya Ye., Candidate of Technical Sciences,
Morozova Svetlana S., Candidate of Chemical Sciences,
Shubina Natal'ya A.,
Gneusheva Svetlana L.,
Gallyamova Lyubov' P.
Russian Research Institute of Food Biotechnology - Branch of the Federal Research Center of Food, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

Design and analytical session "GLOBAL FOOD FORUM-2021"

Sergei Shapovalov, head of the CHERKIZOVO Research Center, took part in a discussion about vegetable meat

Butter "Korovka Iz Korenovka" received sign "Roskachestvo"

MSUTU and Tianjin University of Science and technologies will continue to cooperate

The Ministry of Agriculture discussed the situation on the food market and staffing for seasonal work in 2021

Simbirsk Muk launches the first grain processing line

List of articles published in the magazine "Food Industry" in 2020