Food processing Industry №7/2013
Results of the Food and Processing Industry in January - April 2013
Ivanova V.N., Seregin S.N., Kulikova E.A. Government Policy to Stimulate Demand for Agro-Food Market as the Main Factor of Economic Growth in the Branches of Food Industry
Edelev D.A., Kantere V.M., Matison V.A. Russia's Accession to the WTO: the Main Objectives and Functions of the World Trade Organization in the Aspect of Food Production
RESOURCE-SAVING TECHNOLOGIES
Khurshudian S.A., Semenenko N.T. Resource saving technologies and Innovative Tasks in the Beverage Industry
| Tags: resource saving technologies, production of beverages, secondary raw materials, non-traditional raw materials. Summaries: Chapter reviews the types of resource saving technologies, facilities and innovative tasks, provides examples of development of advanced resource-saving technologies in VNIIPB and VP. |
Eremina O.Y.Methodology of Product Design of Complex Processing of Raw Materials
| Tags: complex processing of raw materials; modular design; product quality. Summaries: The article presents a methodology for product design of complex processing of raw materials. The specificity of complex processing of raw materials is that this process involves implementation of the most complete extraction of nutrients while minimizing raw or no waste. Most appropriate way to design food with complex processing of raw materials is a modular design, which includes the assessment module of raw materials, technology and assessment module module formation of consumer properties of food. |
Energy-Efficient Heat Treatment
The Use of Oils AIMOL-M Foodmax Gea PAG Reduces Power Consumption
Habibov F.U., Djuraev H.F., Abdurahmonov O.R.The Intensification of the Process of Drying of Agricultural Products by the Combined Method of Energy Supply
| Tags: agricultural products; drying; intensification, combined method of energy supply. Summaries: The advantage of the acoustic influence will enable increasing an reduction process, capacity of the device, reduction of the energy expenseses and prime cost of the ready product, to account of the reduction spread of time. |
Urbanchik E.N., Shalyuta A.E., Schudlo Y.M.Optimization of Technological Regimes Getting Fast Food Products on the Basis of Sprouted Rye and Peas
| Tags: germinated rye and peas, fast food, optimization of technological regimes. Summaries: The object of the research is germinated rye,peasand flakes from germinated grain. Quality indices of native grain and the finished product were investigated. Regimes of manufacturing flakes from germinated grain were optimized. Chemical composition and nutritive value of new kinds of products were investigated. |
Oganesyants L.A., Peschanskaya V.A., Aliyeva G.A., Dubinina E.V.Resource-saving technology of Cherry Distillate Flour
| Tags: cherry fruit, pulp, maceration, fermentation, distillation, cherry distillate. Summaries: An innovative approach to the methods of processing raw fruit as described in the article, allowed to develop a resource-saving technology to produce high-quality distillate of cherry mash. Developed the initial requirements for raw materials, allowing to obtain a product of consistent quality. Developed the optimal options of cherry mash fermentation and its subsequent fractional distillation. A resource-saving technology will free up appreciable raw materials for food production amounts of traditional technology. |
Belyaeva M.A.Systems Analysis of Technology and Business Processes of Meat Processing Factory
| Tags: meat processing company, modeling, business processes, technologies, system analysis, software products. Summaries: In article use of methodology of the system analysis is given in activity of the meat-processing enterprise, promoting the solution of optimizing tasks at different levels of hierarchy: from the macro - to microlevels, structure of elements, local processes and technological results on the example of heat treatment of meat products and the macrolevel describing the technological environment and containing models of dynamics of various devices, a class of products and products, thus models of higher level open an order of interaction of elements of adjacent subordinate level, and the behavior of each element of subsystems can be simulated as discrete transitions from one condition in another and enterprise functioning as difficult probable and stochastic system. |
ENGINEERING AND TECHNOLOGY
Rihtik O.V., Panferov V.G., Kotova N.N., Popov K.I., Abdulpatahov A.S.Detection of Silver Nanoparticles in Milk by Laser Dynamic Light Scattering
| Tags: silver nanoparticles; milk; detection; dynamic laser light scattering. Summaries: In present work an experimental opportunity of silver nanoparticles detectionin a model system, based on milk, by dynamic light scattering (DLS) is demonstrated. Found that the method of dynamic light scattering principle allows to detect engineering silver nanoparticles in milk on the background of natural milk particles, if the hydrodynamic diameter in the range of 5-80 nm, and if the engineering particles are not associated with milk natural ingredients. |
QUALITY AND SAFETY
Serba E.M., Overchenko M.B., Ignatova N.I., Sokolova E.N., Kurbatova E.I.Development of National Standards on Methods for Determining the Activity of Enzyme Preparations
| Tags: enzymatic activity, hydrolytic enzymes; national standards. Summaries: Developed modern methods of determining the activity of the hydrolytic enzyme preparations actions that will improve the accuracy of their determination to exercise control over the quality of enzymatic products, rationing their consumption in various sectors of the food industry, stabilize processes and the quality of the target product. |
Maximova O.A., Mitin V.V.Determination of the Dynamics of Gel Formation of Agar Agar
| Tags: gel; gelling; agar-agar; dynamics of structurization. Summaries: In this study we propose a method to determine the dynamics of agar-agar gelling by the change of its optical characteristics (indices). The method is based on measuring coefficients, receiving by transmission of coherent light passing through agar-agar specimen at regular intervals of time, and drawing graphics of gelling dynamics according to the obtained data. By this way, it is possible to estimate the speed, the period of gelling and to apply the obtained data for estimation the quality of arrived agar-agar lots. |
Hatyushin P.A., Skripkin A.M., Surnin V.A., Hatyushin A.I., Rustembekova S.A.Laser Spark Complex for Chemical Determination in Foods
| Tags: food products, raw materials, safety, chemical elements, laser spark complex. Summaries: Shows operative analytical method for monitoring the concentration of the chemical elements in foods realized in laser-spark emission express analyzer LIES 2. |
Antonenko O.M., Boytsova T.M., Timchishina G.N., Karavay L.V., Levochkina L.V.Effect of Dietary Supplements "Tingol-2" Quality Indicators and Shelf Life of Meat Refrigerated Semifinished Products
| Tags: holothurian, biologically active supplements, bacteriostatic action, refrigerated meat semifinished products. Summaries: This article provides information about new applications of dietary supplement "Thingol-2", developed at the FSUE "TINRO Center". Describes the technology of small-sized meat refrigerated semi using dietary supplements "Thingol-2" as a natural preservative (bacteriostatic). It is shown that the use of dietary supplements in a concentration of 1.0 % eliminates the use of chemical preservative, is widely used at present in the manufacture of meat products. |
RAW MATERIALS AND ADDITIVES
Gurkovskaya E.A., Gruzinov A.V.Mayonnaise "Protein"
| Tags: leikosin; flour seed-bud wheat; emulsify capacity; viscosity; amino-acid composition. Summaries: In article influence of optimum concentration leikosin torments of germs of wheat as a part of the "Proteinaceous mayonnaise", allowing to improve nutrition and biological value is considered, it is essential to simplify technology of receiving the final product with steady quality indicators in the course of storage. |
Solomin D.A.The Feasibility and Effectiveness of the Production of Modified Starches
| Tags: starch and glucose syrup industry; modified starch (МК); production; import; efficiency. Summaries: The analysis of modified starch products market in Russian Federation was given in this article and the necessity to increase volumes of modified starch production to reduce the import dependence was proved. |
Rice and a Simple Test
Sosyura E.A., Guguchkina T.I., Burcev B.V., Presnyakova O.P.The Use of Feijoa Fruits and Blackberry for the Beverage Production of Functional Purpose
| Tags: drinks of a functional purpose; feijoa; blackberry; extract; physical and chemical properties. Summaries: The results of research on studying of composition and properties of products of conversion of fruit of feijoa and berries of blackberries and their use as a raw source of physiologically active substances for preparation of functional beverages are presented in the article. |
NUTRITION AND HEALTH
Kambarov S.A.Developing of Social Food Rations for Low-Income Groups
| Tags: he power of the poor families; social diets; evaluation and optimization of the quality. Summaries: The article is devoted to the issues of the diet of poor families. The analysis of these issues, identified the need for measures to provide assistance to poor families. The article describes the options for the address of gratuitous or partially reimbursable assistance to low-income from the state. |
Do you Want to Move the Date of Your Death?
Korneva L.Y., Koptyaeva I.S., Korolev A.A., Fazullina O.F.Prospects of Production the Dietary Food Concentrates
| Tags: food concentrates, flax seeds, dried lucerne, extruded products. Summaries: This article presents the prospects of the production of dietary food concentrates for therapeutic meals. It reveals the opportunity to use biologically active additives such as flax seeds, dried lucerne, wheat middlings, etc. in formulation of food concentrates made on the basis of groats and cereal products. The article also presents a range and formulation of diet dinner courses with flax seeds and dried lucerne, as well as extruded food concentrates like "Snacks" (including wheat middlings, fructose and other ingredients). It gives the information of the optimum quantities of the additives. |
NEWS OF COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTES.
FACTS AND EVENTS
Agrobusinessclub Informs
Leading Exhibition of Bakery and Confectionery Industry Continues to Strengthen its Positions
Food Safety of Russia in conditions of Work in the WTO
Jubilee Seminar "EFCO" in Krasnodar Region
Baby Nutrition: Why Moms Opinion Contrary to their Own Choice?
Filled Up Professional Knowledge
Russian Butter Makers for a Healthy Lifestyle!
Bananas from Ecuador - Delicious and Healthy Fruits.