Food processing Industry №11/2013
Results of the Food and Processing Industry of Russia for January - August 2013
MODERN EQUIPMENT FOR FOOD INDUSTRIES
Dzharullaev D.S., Ramazanov A.M.Production of Vegetables Cryopowders
| Tags: cryopowders; vegetables; EMF microwave; solar drying; cryocrushing. Summaries: In this article the modern production technology of cryopowders from vegetables for baby food with use of innovative methods of processing of raw materials, such as is considered: The microwave oven - processing of vegetables with a frequency of 2400±50 MHz, 300-450 W within 2,0-3,5 minutes, instead of scalding; drying of the processed raw materials in the solar drying device. Authors: Dzharullaev Dzharulla Saidovich, Doctor of Technical Science,Professor, Ramazanov Abdulhamid Magomedovich, Graduate Student Dagestan State Technical University, 70, Prospect named by Shamil, Mahachkala, The Republic of Dagestan 367015; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tetra Alex 300: Five Advantages of the New Homogenizer
| Tags: homogenizer; energy resources; water cooling system; a new model. |
Application AIMOL-M Foodmax in enterprises slaughter and primary processing
The New Device of Reference Accuracy
Agaev N.M.Block-Module Lines for Processing of Agricultural Products
| Authors: Agaev N.M This email address is being protected from spambots. You need JavaScript enabled to view it. |
Pump Alfa Laval: optimize, increase
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., MatisonV.A., Mayorova N.V., Prokopova M.A.Particular Requirements of the World Trade Organization in Respect of Food Products
| Tags: The World Trade Organization; foodstuffs; SPS-agreement, sanitary and phytosanitary measures. Summaries: The article details the multilateral agreement on the application of sanitary and phytosanitary measures - SPS-agreement - one of the 12 multilateral agreements on international trade. The structure of a multilateral agreement, the objectives and scope of the sanitary and phytosanitary measures, they are consistent with international instruments, the principle of transparency of SPS-agreement, risk assessment, etc. Authors: Edelev Dmitriy Arkadyevich, Doctor of Medical Science, Doctor of Economic Science, Professor, Matison Valeriy Arvidovich, Doctor of Technical Science, Professor, Mayorova Natalya Viktorovna, Doctor of Technical Science, Prokopova Mariya Alexandrovna, Candidate of Technical Science, Docent Moscow State University of Food Production, 11, Volokolamskoye Sh., Moscow, 125080; mgupp@mgupp |
QUALITY AND SAFETY
Lisitsyn A.B., Dadykin A.S., Afanasyev P.A., Bogatirev A.N.Prospects and Application Methods of Physical Impact on the Water in the Meat Industry. Part 1
| Tags: electroactivated water; catholyte, oxidation-reduction potential; sausage products; physico-chemical parameters Summaries: The paper presents the results of electro-activated water (catholyte) in the technology of cooked sausage products for baby food. Found that the use of the catholyte to reduce the starch content in the formulation without compromising the organoleptic and physico-chemical characteristics of the final product. Biological studies have shown that the replacement of conventional meat products in water electroactivateda positive effect on the body of laboratory animals and has no toxic effects. Also provides a comparison study bioactivated water systems produced by different physical methods of exposure (ultraviolet irradiation, shungite mineral extraction, enrichment biocatalyst "bioactive") and shows their impact on biological objects. Authors: Lisitsin Andrey Borisovich, Doctor of Technical Science, Professor, Academician of RAAS, Dydykin Andrey Sergeevich, Candidate of Technical Science, Docent, Afanasyev Pavel Alexandrovich, Graduate Student The Gorbatov's All-Russian Meat Research Institute, 26, Talalihina St., Moscow, 109316; This email address is being protected from spambots. You need JavaScript enabled to view it. Bogatyrev Andrey Nikolaevich, Doctor of Technical Science, Professor, Corresponding Member of RAAS Russian Academy of Agricultural Science, 15, Krzhizhanovskogo St., bldg 2, 117218; 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. |
Chernuha I.M., Kovaleva O.A., RadchenkoM.V., Yarkina M.V.Use of LT-Mode Thermal Processing of boiled ham products from NOR-and PSE-pork
| Tags: pork; NOR; PSE; ham; heat treatment; the dynamics; the degree of denaturation of proteins; minerals; vitamins; cooking loss. Summaries: Researched the character of changes in the degree of denaturation of soluble proteins, mineral and vitamin content, as well as the weight loss of boiled ham products made from NOR-and PSE-pork in the boiling process with a range of temperatures in the center from 40 to 80 ° C in steps of 5 ° C. The optimum temperature for the LT-Mode of processing boiled ham products made from pork different quality groups Authors: Chernuha Irina Mihaylovna, Doctor of Technical Science, Professor, Kovaleva Oksana Anatolyevna, Doctor of Biological Science, Docent, Radchenko Mihail Vasilyevich, Graduate Student The Gorbatov's All-Russian Meat Research Institute, 26, Talalihina St., 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. Yarkina Marina Vasilyevna Orel State Agrarian University; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Makeeva I.A.Scientific and Practical Laboratory Activities of Standardization, Metrology and Patent-Licensing of Works of VNIMI
| Tags: dairy industry; research institute; standardization; metrology; patent-licensing works. Summaries: Shows a system of interaction of divisions of VNIMI on the implementation of the Plan of standardization. Is given methodology of normative base of standardization dairy industry and its system-forming elements Authors: Makeeva Irina Andreevna, Doctor of Technical Science, Professor All Russian Research Institute of Dairy Industry, 35, Lyusinovskaya St., bldg 7, Moscow, 115093; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Feofilaktova O.V., Leyberova N.V., Zavorohina N.V., Pastushkova E.V.Establishing the Shelf Life and Keeping Quality of Biological Resources
| Tags: emulsified sauces; biosousy; sim (n) biotic complex, shelf life, keeping quality Summaries: This article is devoted to research on an establishment of modes of storage, shelf life and persistence of emulsion sauces using sim (n) biotikov. Justified shelf life biosauces, the results of their analysis of a series of indicators characterizing persistence. Installed, the absence of negative dynamics of the whole complex of the studied parameters (organoleptic, physico-chemical and microbiological) within 45 days. Authors: Feofilaktova Olga Vladimirovna, Candidate of Technical Science, Leyberova Nataliya Viktorovna, Candidate of Technical Science, Zavorohina Nataliya Valeryevna, Candidate of Technical Science, Pastushkova Ekaterina Vladimirovna, Candidate of Technical Science Ural State University of Economics, 62, 8 March St., GSP-985, Ekaterinberg, 620219; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Odarchenko D.N., Kudryashov A.I., Odarchenko N.S., Syusel E.A., Sorokopudov V.N., Myachikova N.I.Evaluation of Quality of Frozen Foods of Processing of Wild Berries
| Tags: cryoscopic properties, plasma of berries, freezing, Raoult's law, the Tyndall effect. Summaries: In this article established the scientific approaches the quality of the frozen food processing wild berries. Generalization of the data suggests that the substances contained in the solutions have a lower average molar mass (mono-and di-saccharides, pectin, etc.) and thus cause a slight shift in the crystallization temperature range to lower temperatures. These data can justify cryoscopic determination and optical properties of berry plasma. Authors: Odarchenko Dmitriy Nikolaevich, Candidate of Technical Science, Docent, Kudryashov Andrey Igorevich, Graduate Student, Odarchenko Nikolay Semyonovich, Candidate of Technical Science, Professor, Syusel Elena Alexandrovna, Assistant Kharkiv State University of Food Technology and Trade, 333, Klochkovskaya St., Kharkiv-51, Ukrain This email address is being protected from spambots. You need JavaScript enabled to view it. Sorokopudov Vladimir Nikolaevich, Doctor of Agricultural Science, Professor SRO "BelGU", 85, Pobedy St., Belgorod, 308015, This email address is being protected from spambots. You need JavaScript enabled to view it. Myachikova Nina Ivanovna, Candidate of Technical Science, Docent Belgorod State National Research University, 85, Pobedy St., Belgorod, 308015, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Golubeva L.V., Dolmatova O.I., Kondusova L.A., Gunkova E.V., Nozdrina O.O.On the Question of Increasing the Spread Storage Ability
| Tags: spread; storage ability; milk fat replacer, food additive. Summaries: The organoleptic assessment is carried out and the physical and chemical properties of the spread. Authors: Golubeva Lyubov Vladimirovna, Doctor of Technical Science, Professor, Dolmatova Olga Ivanovna, Candidate of Technical Science, Docent, Kondusova Lyudmila Alexandrovna, Gunkova Ekaterina Viktorovna, Npzdrina Oksana Olegovna Voronezh State University of Engineering Technologies, 19, Revolyucii Pr., Voronezh, 394000; 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. |
RAW MATERIALS AND ADDITIVES
Miloradova E.V., Traubenberg S.E., Vyaltseva I.V.Food Products with Use of the Soy Flour
| Tags: food products, soy flour, enzymatic modification, assortment, technology, recipe. Summaries: The paper presents the results of studies on the use of products of enzymatic modification of soy flour in recipes in flour confectionery products, food concentrates, beverages and yogurts. Authors: Miloradova Elena Vasilyevna, Doctor of Technical Science, Professor, Traunbenberg Svetlana Evgenyevna, Doctor of Technical Science, Professor, Vyaltseva Irina Vladimirovna, Candidate of Technical Science, Docent Moscow State University of Food Production, 11, Volokolamskoye Sh., Moscow, 125080; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Penzina O.V., Pasko O.V.Curd Bioproduct with Wheat Bran
| Tags: cottage cheese bioproduct; proteinaceous and vegetable basis; pro-biotic properties; effective viscosity; technology of AT-cottage cheese. Summaries: Presented article is devoted to prospects of development of a cottage cheese bioproduct with wheat bran. Today the positive tendency on a combination of raw materials of an animal and a phytogenesis is looked through. Along with a combination of raw materials of a vegetable and animal origin, now great scientific interest is represented by technology of AT-cottage cheese ("Advanced technology" - with English "made on advanced technology"). Authors: Penzina Oksana Valeryevna, Pasko Olga Vladimirovna, Doctor of Technical Science, Professor Omsk State Agrarian University named by P.A. Stolypin, 43A, 6-th Severnaya St., Omsk, 644122; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Klabukova D.L., Strogov S.E., Turkin V.V., Mashentseva N.G. Plant Pigment of Shikonin for Dairy Products
| Tags: shikonin; naphtho-quinones; food colorants; functional food; antimicrobial activity. Summaries: The work is devoted to the study of the properties of naphthoquinone pigment shikonin and evaluating the possibility of its application in the technology of functional foods. Authors: Klabukova Darya Leonidovna, Strogov Semen Efimovich, Doctor of Technical Science, Professor, Turkin Vladimir Vasilyevich, Candidate of Biological Science JSC "Biochimmash", Moscow Mashentseva Natalya Gennadyevna, Doctor of Technical Science Moscow State University of Food Production, 11, Volokolamskoye Sh., Moscow, 125080; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bobchenko V.I., Pavlov Zh.P., Tekuteva L.A., Son O.M., Pentehina Y.K.New Ingredients for Soft Ice Cream
| Tags: technology of ice cream, cooking water, hydrobionts, mariculture; protein raw materials. Summaries: The influence of water from cooking the shrimp in the amino acids and mineral composition on formation of palatal profile ice cream. Authors: Bobchenko Viktoria Ivanovna, Pavlova Janna Petrovna, Candidate of Engineering Sciences, Professor, Tekuteva Lyudmila Alexandrovna, Candidate of Engineering Sciences, Associate Professor, Son Oksana Mihailovna, Candidate of Engineering Sciences, Pentehina Yulia Konstantinovna The Far Eastern Federal University, School of Economics and Management, 690087, Vladivostok, Ocean Ave, 19; 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. |
Yurikova E.V., Savvateev E.V., Savvateeva L.Y.Antioxidant Properties of Additives for Meat Products
| Tags: meat chopped, semi-artichoke, activated chalk, antioxidant properties. Summaries: The article is devoted to the research of the enhancing of the features of the meat chopped half-finished goods when the new complex admirture is added into their recipe. Authors: Yurikova Elena Vasilyevna, Assistant, Savvateev Evgeniy Vitalyevich, Doctor of Economic Science, Savvateeva Lyudmila Yuryevna, Doctor of Technical Science, Professor Moscow State University of Food Production, 11, Volokolamskoye Sh., 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. |
Lavrova L.U., Bortsova E.L.Application of Organic Powders of wheat germ meal in the production of cooked sausages
| Tags: mechanoactivated organic powder, wheat germ seed meal, quality drivers, cooked sausage Summaries: The article describes the technology of enrichment sausage of organic powder of wheat germ seed meal, analyzed physico-chemical and microbiological quality drivers of cooked sausages. Authors: Lavrova Larisa Urievna, Candidate of Engineering Sciences, Bortsova Ekaterina Leonidovna, Candidate of Economic Sciences Ural State Economic University, 62, 8 March St, Ekaterinburg; 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. |
NUTRITION AND HEALTH
Venonen M. Health in Finnish: in the north country have refused to butter
Molchanova E.N., Udalova L.P., Ponomareva V.E.Features of the Regional Market Meat Semifinished Items
| Tags: meat products; meat semi-finished products; survey; consumer preferences. Summaries: The characteristics of overall production of meat and meat products was given. The major companies of the Belgorod region, which release products of meat and poultry are considered. It was revealed by a survey that consumers prefer semi-finished products of poultry and semi-finished products in dough. The main selection criteria are quality and price. Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science, Docent Moscow State University of Food Production, 11, Volokolamskoye Sh., Moscow, 125080; This email address is being protected from spambots. You need JavaScript enabled to view it. Udalova Lyudmila Pavlovna, Candidate of Technical Science, Ponomareva Vera Egorovna, Candidate of Technical Science, Docent Belgorod University of Cooperation, Economics and Law, 116a, Sadovaya St., Belgorod, 308023; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Emelyanov A.A., Emelyanov K.A., Kuznetsova E.A.Biologically Active Products of Tangerine Fruit Processing
| Tags: mandarin fruit; pulp; peel; juice of direct extraction; vacuum evaporation. Summaries: As a result, resource-processing fruit mandarin received bioactive foods: pasty juice, powders of marc pulp and rind and nutrient water. The physico-chemical composition and established the distribution of nutritional value between the products of processing. It is shown that the biogenic fraction and dehydrated water are physiologically functional food ingredients and can be used to develop functional and special purpose foods. Authors: Emelyanov Alexandr Alexandrovich, Doctor of Technical Science , Professor, Emelyanov Konstantin Alexandrovich, Graduate Student, Kuznetsova Elena Anatolievna, Doctor of Technical Science, Docent State University ESPC, 29, Naugorskoe sh., Orel; This email address is being protected from spambots. You need JavaScript enabled to view it. |
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