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Rambler's Top100

Storage and processing of farm products №8/2017

THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Atakhanov Sh.N., Dadamirzaev M.Kh., Atamrzaeva S.T., Akramboev R.A.The Use of Semi-finished Powder from the Juices of Jerusalem Artichoke for the Production of Floury National Products

P. 5-7 Key words
secondary raw materials; hypotonic solution; manti; food powder; drying; Jerusalem artichoke.

Abstract
The constant growth in the volume of production and consumption of products inevitably leads to an increase in the volumes of secondary raw materials. This process can be observed in the branches of processing of fruits and vegetables. To solve this problem, we obtained food powders-semi-finished products from the juice extracts of Jerusalem artichoke and, with the addition of these powders, the national dishes of manti and chuchvara were prepared. The work was carried out by the Namangan Engineering and Pedagogical Institute. The methods used were traditional for the vegetable-drying industry. To prevent blackening, the treatment of the secondary raw material with a hypotonic solution was suggested. We studied the drying technology and investigated the organoleptic and some physicochemical parameters of the semi-finished powder. The organoleptic parameters of the powder-semi-finished product were high, and the physicochemical indicators met all the requirements of the standards. When preparing these national dishes, a portion of the meat included in the forcemeat was replaced with this powder. When tasting cooked manti and chuchvara had high organoleptic indices and it promoted better digestion, increased food and biological value. Powder-semi-finished product enriches cooked meals with food fibers, minerals and vitamins.

References
1. Belyaev M. I. Industrial'nye tekhnologii proizvodstva produktsii obshchestvennogo pitaniya [Industrial technologies of production of public catering products]. Moscow, Ekonomika Publ., 1989. 270 p.
2. Gorenkov E. S., Gorenkova A. N., Usacheva G. G. Tekhnologiya konservirovaniya [Cannery technology]. Moscow, Agropromizdat, 1989. 351 p.
3. Atakhanov Sh. N., Norinboev B. G., Khozhiev R. M. Sposob polucheniya pishchevogo poroshka iz rastitel'nogo syr'ya [Method for obtaining food powder from plant material]. Patent ¹ 03288. 27.02.2007.
4. TU 64­15826912-02: 2004. Powders semi­finished products from the secondary raw materials of juice production. (In Russ.)
5. Collection of recipes of national dishes of culinary products in Uzbekistan. Tashkent, Mehnat Pul., 1987. 223 p.
6. Skurikhin I. M., Shaternikov V. A. Kak pravil'no pitat'sya [How to eat properly], 2nd ed., Moscow, Agropromizdat, 1986. 256 p.
Authors
Atakhanov Shukhrat Nuriddinovich, Candidate of Technical Science;
Dadamirzaev Muzaffar Khabibullaevich;
Atamrzaeva Sohiba Turgunovna;
Akramboev Rasuljon Adashovich
Namangan Engineering and Pedagogical Institute,
12 Dustlik str., Namangan, 1600103, Republic of Uzbekistan, 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.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Egorova M.I., Shirokih E.V., Raynik V.V., Kretova Ja.A.Theory of Iodometric Determination of Sulfur Dioxide in molasses

P. 8-13 Key words
aliquot; sulfur dioxide; iodimetry; molasses; clarification; sample preparation; sugar; light absorption; titrated system.

Abstract
The urgency of creating methods for determining the safety indicators of sugar production products is shown. The results of the development of the methodology for iodimetric determination of sulfur dioxide in sugar and its practical application are presented. The variability of physicochemical parameters of white sugar and molasses is shown, the difference in color value that is most significant for iodimetric determination is mentioned, the directions of adaptation of the iodimetric method for dark-colored solutions are shown by applying various sample preparation methods: diluting the batch weight, clarifying the solution, and the aliquot amount taken into the titrated system. The tightness of the relationship between a certain adapted iodometry method, index of weight fraction of sulfur dioxide and the main parameters of molasses has been studied. It has been established that there is a direct relationship between the content of the weight fraction of sulfur dioxide and the content of solids and the color value, and the inverse relationship between the content of the weight fraction of sulfur dioxide and the pH medium, justification of the reported interrelation was given. The validity of the obtained dependencies was confirmed by statistical testing of the highest value in selection by Grubbs' test, and for the color value limit has been set that belongs to mixture studied. It allowed to reveal end value of molasses color value the excess of which can have distorting effect on the analysis results. The influence of the high molasses color value on the possibility of fixing the equivalence point of the titrated system is examined in detail, the optimal parameters for the preparation of molasses with color value above 13,000 units of optic melt are substantiated and experimentally confirmed. Information on instrumental testing of the methodology has been provided, which showed its potential applicability in the system of technological control of sugar production.

References
1. Egorova M. I., Milykh A. A., Rainik V. V [Analysis of methods for determination of sulfur dioxide in sugar]. Materialy XIII Mezhdunar. nauch. prakt. konf. "Innovatsionnye tekhnologii v pishchevoi promyshlennosti", 1-2 oktyabrya. 2014 g., Minsk [Proc. of the Intern. scientific­practical. conf. "Innovative technologies in the food industry", 1-2 October. 2014, Minsk]. Minsk, 2014, pp. 103-106. (In Russ.)
2. Egorova M. I. et al. [Iodometry in the study of sugar­containing solutions]. Sakhar, 2016, no. 10, pp. 36-39. (In Russ.)
3. Egorova M. I., Shirokikh E. V., Kretova Ya. A. [Methodological aspects of molasses preparation in determining sulfur dioxide content]. Vestnik VGUIT, 2015, no. 3, pp. 144-148. (In Russ.)
4. Shirokikh E. V., Kretova Ya. A. [Research of variants of molasses preparation for Iodometric determination of sulfur dioxide]. Nauchnoe obespechenie innovatsionnykh tekhnologii proizvodstva i khraneniya sel"skokhozyaistvennoi i pishchevoi produktsii: sb. mater. III Vseros. nauchno­prakt. konf. molodykh uchenykh i aspirantov (4-25 aprelya 2016 g., g. Krasnodar) [Scientific provision of innovative technologies for production and storage of agricultural and food products: Proc. of the 3rd All­Russian scientific and practical conf. of young scientists and graduate students (April 4-25, 2016, Krasnodar)], pp. 452-456. Available at: http://vniitti.ru/conf/conf2016/sbornik_conf_2016. pdf. (In Russ.)
5. Gaidadin A. N., Efremova S. A., Bakumova N. N. Primenenie korrelyatsionnogo analiza v tekhnologicheskikh raschetakh: Metodicheskie ukazaniya [The use of correlation analysis in technological calculations]. Volgograd, VolgSTU Publ., 2008. 16 p.
Authors
Egorova Marina Ivanovna, Candidate of Technical Science;
Shirokih Elena Vladimirovna, Candidate of Agriculture Science;
Raynik Valentina Vladimirovna;
Kretova Jana Alexandrovna
Russian Research Institute of the Sugar Industry,
63 Karl Marx st., Kursk, 305029, Russia, 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.



Rezchikov V.A., Savchenko S.V., Maksimkin A.A., Novikova Zh.V.Kinetics of Convective Drying of High-protein Forage

P. 14-16 Key words
drying agent; bioconversion; humidity; convection drying; drying object; drying rate; temperature of drying agent.

Abstract
Drying processes are widely used in industry and agriculture. Various materials can be used as drying objects at different stages of the technological process. The most important task of the drying technology is the development of methods for controlling the processes occurring in the material itself, in order to obtain a high-quality product with regulated physicochemical, structural, mechanical and organoleptic parameters. Heat and moisture transfer in the drying process obeys the general laws of heat and mass transfer and is its particular case. On the basis of these laws, the processes of transfer of heat and moisture in the drying object can be described analytically. This description allows you to determine the temperature and moisture content at any time. The study of the kinetics of the drying process allows to simulate the production process taking into account the specificity of the drying object. This article provides information on the kinetics of drying high-protein forage products based on soybean meal. In the paper, graphical dependencies of the drying process of the forage product are presented and analyzed. The results of the studies obtained make it possible to expand, in the literature, data on the kinetics of drying of highly moist materials.

References
1. Afanas'ev V. A. Rukovodstvo po tekhnologii kombikormov belkovo­vitaminno­ mineral'nykh kontsentratov i premiksov [Guide to technology of mixed fodders protein­vitamin­mineral concentrates and premixes]. Voronezh, Elist Publ., 2008. 490 p.
2. Ginzburg A. S. Osnovy teorii i tekhniki sushki pishchevykh produktov [Fundamentals of the theory and technology of food drying]. Moscow, Pishchevaya promyshlennost' Publ., 1973. 527 p.
3. Lykov A. V. Teoriya sushki [Theory of drying]. Moscow, Energiya Publ., 1968. 471 p.
4. Rezchikov V. A., Naleev O. N., Savchenko S. V. Tekhnologiya zernosusheniya [The technology of grain drying]. Almaty, 2000. 362 p.
5. Savchenko S. V. Razvitie nauchnykh osnov i prakticheskikh metodov povysheniya effektivnosti tekhnologii zernosusheniya: diss. dokt. tekhn. nauk [Development of scientific foundations and practical methods for increasing the efficiency of grain drying technology: Dr. Diss. (Techn. Sci.)]. Moscow, MGUPP Publ., 2009. 387 p.
6. Savchenko S. V., Rezchikov V. A. [Problems of ensuring the quality and safety of grain as raw material for the production of mixed fodders]. Razrabotka innovatsionnykh tekhnologii i tekhnicheskikh sredstv dlya APK. Sb. trudov 8 i Mezhdunar. nauchno­prakt. konf.: v 2 kh chastyakh [Development of innovative technologies and technical means for agroindustrial complex. Proc. of the 8th Intern. scientific and practical conf., in 2 parts]. Zernograd, 2013, pp. 140-145. (In Russ.)
7. Sushkova V. I., Vorob'eva G. I. Bezotkhodnaya konversiya rastitel"nogo syr"ya v biologicheski aktivnye veshchestva [Wasteless conversion of plant raw materials into biologically active substances]. Moscow, DeLiprint, 2008. 216 p.
Authors
Rezchikov Veniamin Alekseevich, Doctor of Technical Sciences, Professor;
Savchenko Svetlana Veniaminovna, Doctor of Technical Sciences;
Maksimkin Anton Alekseevich;
Novikova Zhanna Viktorovna, Candidate of Technical Science
Moscow State University of Food Production,
11 Volokolamskoye Shosse, Moscow, 125080, Russia, 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.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Gorlov I.F., Semenova I.A., Slozhenkina M.I., Andreev-Chadaev P.S.Complex Food Additive Compensatory and Corrective Action

P. 17-20 Key words
biological value; complex food additive; meat minced systems; meat-containing semi-finished products; non-substitutable amino acids; selenium.

Abstract
One of the most popular food products in the agricultural production segment is meat and meat products. Deficiency of various substances, i. e. proteins, fats, vitamins and micro- and macroelements leads to an increase in incidence among different groups of Russian residents. In this paper, the use of a complex food supplement of compensation and corrective actions in manufacture of minced meat-containing semi-finished products has been described. The optimum ratio of the complex food supplement added to minced meat systems was found to be 15%. Based on these data, there was prepared a recipe for "Kotlety donskie" that was a minced meat-containing semi-finished product with a complex food supplement. Laboratory studies of a prototype showed an increase in nutrient and biological values, in particular, the finished product was enriched with mineral substances, including the essential micronutrient selenium. According to the sum of essential amino acids, the prototype exceeded the control by 12.06%. So, the authors of the article have shown the advantages and mutual balance of the amino acid composition of proteins in the experimental sample in comparison with the control one. The presented results of research and study of the applicability of a complex food supplement have testified to its promising application in the production of minced meat-containing semi-finished products to improve the quality and bio-logical value of products.

References
1. Gorlov I. F. Nut - al'ternativnaya kul"tura mnogotselevogo naznacheniya: monografiya [Nut - an alternative culture multi­purpose]. Volgograd, VNIIMMP Publ., 2012. 107 p.
2. Gorlov I. F., Slozhenkina M. I., Bushueva I. S. [Improvement of consumer properties of meat products due to biologically active substances]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 5, pp. 32-33. (In Russ.)
3. Gorlov I. F., Danilov Yu. D., Slozhenkina M. I. [The use of chickpea and wheat extrudate for the production of functional products]. Myasnaya industriya, 2017, no. 7, pp. 46-49. (In Russ.)
4. Miroshnik A. S., Gorlov I. F., Fedoseev K. S. [The use of purified pumpkin seeds as an ingredient in minced chopped semi­finished products]. Materialy IV Mezhdunarodnoi nauchnoi konferentsii "Pishchevye innovatsii i biotekhnologii" [Proc. of the 4th International Scientific Conference "Food Innovations and Biotechnologies"]. 2016, pp. 318-319. (In Russ.)
5. Gorlov I. F. et al. Effektivnost' proizvodstva myasa pri ispol'zovanii netraditsionnykh zhmykhov i biologicheski aktivnykh veshchestv: metodicheskie ukazaniya [Efficiency of meat production using non­traditional cakes and biologically active substances]. Volgograd, 2017. 41 p.
6. Gorlov I. F., Polyakov V. A. Pishchevaya dobavka [Food supplement]. Patent RF No. 2012134605, 20.06.2014.
7. Gorlov I. F. et al. Razrabotka innovatsionnykh tekhnologii myasoproduktov funktsional'nogo naznacheniya [Development of innovative technologies for meat products functional purpose]. Volgograd, VNIIMMP Publ., 2016.
8. Gorlov I. F. et al. Osnovy sovremennykh aspektov tekhnologii myasoproduktov: monografiya [Fundamentals of modern aspects of the technology of meat products]. Volgograd, VolgSTU Publ., 2013. 84 p.
9. Gorlov I. F., Breusova L. A. [Innovative technologies for the production and processing livestock products]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 9, pp. 31-33. (In Russ.)
10. Simon M. V. et al. [Application of food additives in frozen products from regional meat raw materials]. Khranenie i pererabotka sel'khozsyr'ya, 2014, no. 1, pp. 45-48. (In Russ.)
11. Kaukhcheshvili N. E. et al. [Quick­frozen chopped meat and vegetable ready­made products of high nutritional value]. Myasnaya industriya, 2016, no. 7, pp. 33-36. (In Russ.)
12. Mel'sitova I. V. Kachestvo i bezopasnost' produktov pitaniya [Food quality and safety]. Manual in 2 parts. Part 1. [Quality of food]. Minsk, BSU Publ., 2014. 183 p.
Authors
Gorlov Ivan Fedorovich, Doctor of Agricultural Sciences, Academician of RAS;
Semenova Iraida Alexandrovna, Candidate of Biological Sciences;
Slozhenkina Marina Ivanovna, Doctor of Biological Sciences, Professor;
Andreev-Chadaev Pavel Sergeevich
Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production,
6, Rokossovskogo Street, Volgograd, 400131, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it. .



Poljakov V.A., Abramova I.M., Morozova S.S., Medrish M.E., Golovachjova N.E., Pavlenko S.V., Shubina N.A.Effect of Complex Food Additives on the Ionic Composition of Vodka and Their Organoleptic Characteristics

P. 21-26 Key words
anions; alcohol-water mixture; cations; a complex food additive; mass concentration; organoleptic characteristics; carbohydrate module; alkalinity.

Abstract
The purpose of this study was to investigate the impact of food ingredients and complex food additives for modifying the organoleptic, physico-chemical characteristics of vodka in the process of their preparation and storage using modern methods of analysis: spectrophotometry, gas and ion chromatography. On the basis of the obtained data set, that when added to the alcohol-water mixture studied additives: the content of toxic trace impurities (acetic aldehyde, 2 propanol, methanol) does not change; mass concentration of magnesium was increased for all samples; mass concentration of potassium, sodium and calcium increased for carbohydrate modules "Antalek GF", "Frulact", complex food additive "Bonavita"; the optical density of vodka was increased, which may be caused by the presence in the studied ingredients organic trace impurities; organoleptic characteristics improved. Improvement of organoleptic characteristics, obviously due to the emergence of a number of cations, in particular sodium, calcium and magnesium have a positive influence on the taste of vodka. All the investigated samples during storage for 14 months retain clarity, it is noted: change of physico-chemical and trace element indicators: alkalinity, pH, mass concentration of cations that are obviously caused by what is happening in the alcohol-water mixture and chemical processes between the ingredients included in the composition of the studied carbohydrate modules and complex food additives (fructose, lactose, maltose, citric and succinic acids, etc.); the decrease in optical density, probably due to a change in the composition of organic trace contaminants present in the alcohol-water mixture had been introduced to additives.

References
1. Burachevskii I. I., Morozova S. S., Dolya V. M. [On the prospects of use of the food additives "Alkos" in technology of vodkas]. Likerovodochnoe proizvodstvo i vinodelie, 2010, no. 10, pp. 15-17. (In Russ.)
2. Burachevskii I. I. et al. [The use of the recipe ingredient "Honey Salvage" in the technology of vodkas]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 3, pp. 4-6. (In Russ.)
3. Morozova, S. S., Burachevskaya V. Yu., Ustinova E. V. [Food additives in the production of vodkas]. Pivo i napitki, 2015, no. 1, pp. 12-15. (In Russ.)
4. PTR 10­12292-99 "Production technological regulations for the production of vodkas and liquor products". (In Russ.)
5. Rong L. et al. Simultaneous Determination of Inorganic Cations by Capillary Ion Chromatography with a Non­suppressed Contactless Conductivity Detector. Analytical sciences, 2012, vol. 28, pp. 367-371.
6. Medrish M. E., Abramova I. M. [New techniques in quality control of vodka production]. Sb. dokladov III Mezhdunar. vystavki­konferentsii "Analiticheskie metody izmerenii i pribory v pishchevoi promyshlennosti" [Proc. of the 3rd Intern. exhibitions and conferences "Analytical measurement methods and devices in the food industry"]. Moscow, 2005, p. 93. (In Russ.)
7. Medrish M. E., Abramova I. M. [Effect of silicates on stability of vodkas during storage and method of their determination]. Sb. dokladov IV Mezhdunar. vystavki­konferentsii "Analiticheskie metody izmerenii i pribory v pishchevoi promyshlennosti" [Proc. of the 4th International exhibitions and conferences "Analytical measurement methods and devices in the food industry"]. Moscow, 2006, p. 67. (In Russ.)
8. Medrish M. E., Abramova I. M. [New techniques in quality control of vodka production]. Sb. dokladov V Mezhdunar. vystavki­konferentsii "Analiticheskie metody izmerenii i pribory v pishchevoi promyshlennosti" [Proc. of the 5th Intern. exhibitions and conferences "Analytical measurement methods and devices in the food industry"]. Moscow, 2007, p. 85. (In Russ.)
9. Medrish M. E. et al. [Application of ion chromatography to improve the quality control of drinking water - an important raw component of distillery production]. Sb. "Teoreticheskie i prakticheskie aspekty razvitiya, spirtovoi, likerovodochnoi, fermentnoi, drozhzhevoi i uksusnoi otraslei promyshlennosti" [Theoretical and practical aspects of development of alcohol, distillery, fermentation, yeast and acetic industries]. Moscow, VNIIPBT Publ., pp. 148-157. (In Russ.)
10. Abramova I. M., Medrish M. E., Polyakov V. A. [New technique for the determination of silicate ions in vodkas]. Sb. materialov VII Mezhdunar. vystavki­konferentsii "Analiticheskie metody izmerenii i pribory v pishchevoi promyshlennosti. Ekspertiza. Otsenka kachestva, podlinnosti i bezopasnosti pishchevykh produktov" [Proc. of the 7th International exhibition­conference "Analytical measurement methods and devices in the food industry. Expertise. Assessment of the quality, authenticity and safety of food"]. Moscow, 2008. p. 201. (In Russ.)
11. Abramova I. M. et al. [The importance of the ionic composition of vodkas in the control of alcohol products]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 2, pp. 20-21. (In Russ.)
12. Medrish M. E [Application of the HPLC method in quality control and safety of alcoholic beverages]. Sb. "Sovremennye biotekhnologicheskie protsessy, oborudovanie i metody kontrolya v proizvodstve spirtnykh napitkov" [Modern biotechnological processes, equipment and methods of control in the production of alcoholic beverages]. Moscow, VNIIPBT Publ., 2015, pp. 106-108. (In Russ.)
13. GOST 30536-2013 "Vodka and ethyl alcohol from food raw materials. Gas chromatographic express method for determining the content of toxic microimpurities". (In Russ.)
14. GOST 32035-2013 "Vodkas and special vodkas. Rules of acceptance and methods of analysis". (In Russ.)
15. GOST R 51821-2001 "Vodkas and special vodkas. Method for determination of the mass concentration of cations of potassium, sodium, ammonium, calcium, magnesium, strontium and anions of fluorides, chlorides, nitrates, nitrites, phosphates and sulfates using ion chromatography". (In Russ.)
16. STO 00334586 3 02 2014 "Vodkas and vodkas special and technological water for their preparation. Methods for determination of the mass concentration of iron and anions". (In Russ.)
17. GOST R 55313-2012 "Ethyl alcohol from food raw materials, vodkas and alcoholic beverages. Methods of organoleptic analysis". (In Russ.)
Authors
Poljakov Viktor Antonovich, Doctor of Technical Science, Academician of RAS;
Abramova Irina Mihajlovna, Doctor of Technical Science;
Morozova Svetlana Semenovna, Candidate of Chemical Science;
Medrish Marina Eduardovna, Candidate of Technical Science;
Golovachjova Natal'ja Evgen'evna, Candidate of Technical Science;
Pavlenko Svetlana Vladimirovna;
Shubina Natal'ja Aleksandrovna
VNIIPBT - branch FITZ Food and Biotechnology,
4b Samokatnaya str., Moscow, 111033, Russia, 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.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Serba E.M., Overchenko M.B., Rimareva L.V., Ignatova N.I., Amelyakina M.V., Shelekhova N.V., Veselovskaya O.V., Martynenko N.N. The Influence of Ionic Composition of Water on the Metabolism of Yeast

P. 27-31 Key words
anions; cations; concentrated wort; metabolism; îsmophilic yeast; side metabolites; ethanol.

Abstract
Works of recent years shows that directed the synthesis of ethanol may influence not only the race of yeast, providing reduced formation of side metabolites, but the quality of the grain raw material, and the degree of conversion of polymer grain wort. Knowledge of regulatory factors that have an impact on education related to the synthesis of ethanol metabolites provides an opportunity to improve biotechnological processes fermentation industries. Objective: to study the effect of the ionic composition of water and its stiffness on the metabolism of the osmophilic yeast with fermentation of concentrated wheat wort. The work was carried out at Institute of food biotechnology. The fermentation of concentrated wheat wort prepared on 4 types of water of different ionic composition, was carried out by the osmophilic race of the yeast Saccharomyces cerevisiae 1039. The influence of ionic composition of water and concentrated wheat wort on the change in the concentration of cations, anions, organic and inorganic acids in the dynamics of the fermentation process. It was found that the greatest number of them accumulated during fermentation of wort, prepared on water with increased rigidity and mineral composition. The total amount of organic acids at the end of fermentation was 1.3-1.6 times higher than in wort prepared with less rigidity water, due to the accumulation of oxalic, malic, succinic and lactic acids in the medium: 3,712 mg/dm3 vs. 2,193-2,756 mg/dm3. The dependence of the synthesis of secondary and side metabolites from the ionic composition of the water. It is shown that the use of water with a reduced content of chloride, calcium, sodium, magnesium ions makes it possible to reduce by the end of fermentation the formation of by-products of fermentation by a factor of 1.5-1.7 due to a lower synthesis of higher and aromatic alcohols, aldehydes, organic acids. The use of water with a degree of mineralization of no more than 3.5 g/dm3 and a stiffness of not more than 3.1° in the preparation of concentrated wheat must contribute to the purposeful metabolism of the osmophilic yeast race, to increase the level of ethanol synthesis while reducing the formation of by-products to the end of fermentation.

References
1. Nweke C. O. Effects of metals on dehydrogenase activity and glucose utilization by Saccharomyces cerevisiae. Nigerian Journal of Biochemistry and Molecular Biology, 2010, vol. 25, no. 2, pp. 28-35.
2. Verbelen P. J., Saerens M. G., Van Mulders S. E. The role of oxygen in yeast metabolism during high cell density brewery fermentations. Microbiol and biotechnol, 2009, vol. 82, pp. 1143-1156.
3. Polyakov V. A., Rimareva L. V. [Resource­saving technology of alcohol]. In: Teoreticheskie osnovy pishchevykh tekhnologii [Theoretical Foundations of Food Technologies]. Book 2, ed. by V. A. Panfilov. Moscow, Koloss Publ., 2009, pp. 1280-1305. (In Russ.)
4. Ustinova A. S., Meledina T. V. [Biosynthesis of Volatile Higher Alcohols in the Process of Alcoholic Fermentation]. Institut kholoda i biotekhnologii. Industriya napitkov, 2012, no. 4, pp. 8-11. (In Russ.)
5. Rimareva L. V. et al. [Accumulation of metabolites by yeast Saccharomyces cerevisiae 1039]. Khranenie i pererabotka sel'khozsyr'ya. 2016, no. 5, pp. 23-27. (In Russ.)
6. Kadieva A. T. et al. [The influence of extreme temperatures and osmosis on the properties of the new races Saccharomyces cerevisiae 985 T and 987 O]. Proizvodstvo spirta i likerovodochnykh izdelii, 2003, no. 4, pp. 38-40. (In Russ.)
7. Rimareva L. V. et al. [Influence of enzymatic complexes on the metabolism of alcohol yeast and the accumulation of ions of inorganic nature in concentrated wort]. Vestnik Rossiiskoi sel'skokhozyaistvennoi nauki, 2016, no. 3, pp. 28-31. (In Russ.)
8. Shelekhova N. V., Polyakov V. A., Rimareva L. V. [Capillary electrophoresis as a highly effective analytical method for studying the composition of complex biological media]. Pivo i napitki, 2017, no. 2, pp. 34-38. (In Russ.)
9. Abramova I. M. et al. [The importance of the ionic composition of vodkas in the control of alcohol products]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 2, pp. 20-23. (In Russ.)
10. Shelekhova N. V., Rimareva L. V. [Investigation of the ionic composition of intermediates of alcohol production using the methods of capillary electrophoresis]. Proizvodstvo spirta i likerovodochnykh izdelii, 2012, no. 3, pp. 25-27. (In Russ.)
11. Turshatov M. V., Polyakov V. A., Ledenev V. P. [Technological bases of alcohol production with increased organoleptic parameters]. Proizvodstvo spirta i likerovodochnykh izdelii, 2008, no. 2, pp. 29-31. (In Russ.)
12. A strain of yeast Saccharomyces cerevisiae 1039, having osmophilic properties, to produce alcohol. Patent RF No. 2378366, cl. C12N1 / 16; C12P7 / 06; 10.01.2010. (In Russ.)
Authors
Serba Elena Mikhailovna, Doctor of Biological Science, Professor;
Overchenko Marina Borisovna, Candidat of Technical Science;
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Sciences, Academician of the RAS;
Ignatova Nadezhda Iosifovna;
Amelyakina Maria Valentinovna, Post-graduate Student;
Shelekhova Natalia Viktorovna, Candidate of Economic Science;
Veselovskaya Olga Vladimirovna;
Martynenko Nikolay Nikolaevich, Candidate of Biological Science
All-Russian Research Institute of Food Biotechnology - branch "Federal Research Center for Nutrition and Biotechnology",
4b Samokatnaya str., Moscow, 111033, Russia, 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.



CONTROL OVER QUALITY ANDSAFETY OF AGRIBUSINESS PRODUCTS

Goryachev K.A., Romanov V.A., Alimova D.S., Barakova N.V. Effect of Wort Clarification on the Quality of Grain Brags

P. 32-38 Key words
aldehydes; higher alcohols; cooked grain; turbidity; clarification; ethanol; esters; barley.

Abstract
The effect of cooked mash clarification degree on fermented wash parameters, such as ethanol and by-product concentration, was studied. The output of clarification was quantified via mash turbidity, which was calculated according to EBC method by measuring optical density at the wave length of 560 nm. After cooking and enzyme treatment, clarified and non-clarified mashes were fermented with Lallemand Distila Max GW dry distillers' yeast. The fermentation took 72 hours at 30 °C. During fermentation, the samples were examined for yeast cell total, budding index and cell death percentage, emitted carbon dioxide quantity, and free -amino nitrogen (FAN) concentration. Drift of these parameters (in relative form) as a function of fermentation time was analyzed, which allowed for determination of the following maxima: relative cell total growth rate maximum, relative FAN uptake and carbon dioxide emission rates maxima during fermentation of clarified and non-clarified samples. Additionally, ethanol and fermentation by-product concentration and sugars to alcohol conversion ratio was determined in the resulting washes, and a conclusion was made that better mash clarification leads to bigger ethanol concentration in the wash and more productive sugars conversion. Net quantity of fermentation by-products falls as the starting mash becomes more clarified; while in clarified samples the amount of higher alcohols (1 propanol, 2 propanol, 1 butanol, isobutanol, isoamylol) is lower, concentrations of acetaldehyde and such esters as methyl acetate and ethyl acetate are higher. The results obtained may have applications in potable ethanol and grain whisky production.

References
1. Vostrikov S. V., Bodnar' M. V. [Efficiency of fermentation of clarified and traditional grain wort using protosubtilin G10x at the stage of preparation of batch]. Izvestiya vuzov. Pishchevaya tekhnologiya, 1999, no. 1, pp. 43-45. (In Russ.)
2. Vostrikov S. V., Bodnar' M. V., Anashin A. N. [Comparative analysis of the dynamics of accumulation of ethyl alcohol and impurities during fermentation of clarified and traditional wort]. Izvestiya vuzov. Pishchevaya tekhnologiya, 1997, no. 4-5, pp. 36-39. (In Russ.)
3. Vostrikov S. V., Gubrii G. G., Gorshkov E. A. [The influence of temperature on the formation of by­products in fermenting clarified grain wort]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2001, no. 1, pp. 36-38. (In Russ.)
4. Tolmacheva E. N., Ageeva N. M., Danielyan A. Yu. [The change in the concentration of nitrogenous compounds during fermentation of wort by new races of yeast]. Nauchnyi zhurnal KubGAU, 2014, no. 101 (07). Available at: http://ej.kubagro.ru/ 2014/07/pdf/45.pdf. Date of circulation: 01.05.2017. (In Russ.)
5. Ustinova A. S., Barakova N. V., Tirskaya V. S. [Ways to intensify the process of fermentation of highly concentrated barley wort]. Nauchnyi zhurnal NIU ITMO. Seriya "Protsessy i apparaty pishchevykh proizvodstv", 2012, no. 2, p. 45. (In Russ.)
6. D'Amore T., Panchal C. J., Russell I. Osmotic pressure effects and intracellular accumulation of ethanol in yeast during fermentation. J. of Ind. Microbiol. & Biotech., 1988, no. 2 (6), pp. 365-372.
7. Dihazi H., Kessler R., Eschrich K. High osmolarity glycerol (HOG) pathway­induced phosphorylation and activation of 6 phosphofructo­2 kinase are essential for glycerol accumulation and yeast cell proliferation under hyperosmotic stress. J. of Biol. Chem., 2004, 279 (23). DOI: 10.1074/jbc. M312974200.
8. Vallejo M. C., Mayinger P. Delayed turnover of unphosphorylated Ssk1 during carbon stress activates the yeast Hog1 MAP kinase pathway. PLoS ONE, 2015, 10 (9). DOI: 10.1371/journal. pone. 0137199.
9. Piao H., MacLean Freed J., Mayinger P. Metabolic activation of the HOG MAP kinase pathway by Snf1 regulates lipid signaling at the Golgi. Traffic, 13 (11). Wiley, 2012, pp. 1522-1531.
10. Kraus S. V. Sovershenstvovanie tekhnologii ekstruzionnoi pererabotki krakhmalosoderzhashchego zernovogo syr'ya: Dis. d­ra tekhn. nauk: 05.18.01 [Perfection of technology of extrusion processing starch­containing grain raw materials: Dr. Diss. (Techn. Sci.)]. Moscow, 2004.
11. Barakova N. V. Razrabotka tekhnologii etilovogo spirta pri ponizhennykh rezhimakh vodno­teplovoi i fermentativnoi obrabotki vysokokontsentrirovannykh zamesov iz yachmenya / avtoreferat dis. kand. tekhn. nauk: 05.18.07 [Development of technology of ethyl alcohol with reduced modes of water­heat and enzymatic treatment of highly concentrated batch of barley: Cand. Diss. (Techn. Sci.)]. St. Petersburg, 2010. 16 p.
12. Polygalina G. V. Tekhnokhimicheskii kontrol' spirtovogo i likerovodochnogo proizvodstva [Technochemical control of alcohol and distillery production]. Moscow, Kolos Publ., 1999.
13. Lie S. The EBC - ninhydrin metod for determination of free alpha amino nitrogen. J. Inst. Brew, 79, pp. 825-833.
14. Polyakov V. A., Rimareva L. V. [Promising enzyme preparations and features of their use in the alcohol industry]. Pivo i napitki, 2000, no. 2, p. 52. (In Russ.)
15. GOST R 52060-2003. The starch is starchy. General specifications. Moscow, IPK Publishing House of Standards, 2003. (In Russ.)
16. Samarth S. S. R. Decision making in dry­grind etanol industry using near­infrared spectroscopy: Dissertation (Ph. D.). Champaign, University of Illinois at Urbana, 2009.
17. Zueva N. V., Vostrikov S. V. [Effect of enzyme preparations different effects on the dynamics of accumulation of fermentable carbohydrates]. Proizvodstvo spirta i likerovodochnykh izdelii, 2008, no. 4, pp. 7-9. (In Russ.)
18. Kachmazov G. S. Drozhzhi brodil'nykh proizvodstv. Prakticheskoe rukovodstvo: Uchebnoe posobie [Yeast of fermentation productions. A Practical Guide]. St. Petersburg, Lan' Publ., 2012.
19. Romanyuk T. I., Chusova A. E., Agafonov G. V. [Preparation of clarified wort from the grain of rye and its fermentation to ethanol]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 4, pp. 12-16. (In Russ.)
20. Abramov Sh. A., Khalilova E. A. [Formation of secondary metabolites by yeast Saccharomyces cerevisie in conditions of alcoholic fermentation]. Khranenie i pererabotka sel'khozsyr'ya, 2007, no. 9, pp. 64-67. (In Russ.)
Authors
Goryachev Kirill Anatolievich, Student;
Romanov Vsevolod Alekseyevich, Post-graduate Student;
Alimova Diana Sergeevna, Post-graduate Student;
Barakova Nadezhda Vasilyevna, Candidate of Technical Sciences
St. Petersburg National Research University Information Technology, Mechanics and Optics,
9 Lomonosova st., St. Petersburg, 191002, Russia, 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.



TECHNOLOGICAL PROCESSES, MACHINES AND?EQUIPMENT

Vasiliev A.M., Machikhin S.A., Strelyukhina A.N., Ospanov A.B. Motion of Particle Along Non-harmonically Oscillating Plane

P. 39-46 Key words
oscillatory displacement; eccentric weights; separation; separating machines; centrifugal vibration exciter.

Abstract
Centrifugal vibration exciter is used for transmission of non-harmonic (asymmetric) oscillations to work tools of technological and transporting machines. Vibration exciter contains four eccentric weights, evenly revolving around parallel axes. Vibration exciter eccentric weights in pairs have similar masses and run-outs, i. e. similar imbalances, equal to multiplication of eccentric weight mass by its run-out. Eccentric weights that have similar imbalances revolve with equal by value angular velocity in opposite directions. Angular velocity of single eccentric weight pair differs from angular velocity of other eccentric weight pair by a factor of two. Such centrifugal vibration exciter can transmit oscillation to work surface, when, in eccentric weights initial position, inertial centrifugal forces of slow and fast revolving eccentric weights create maximum equivalent forces in similar direction. This work is related to further development of oscillatory displacement theory, precisely, some concerns about resolving task of oscillatory displacement in case of non-harmonic asymmetrical oscillation of work surface. Study of dependence of driving force analog for extremums allowed us to make the following conclusions. Motion of particle against the surface is impossible, when | z | > 1.5. Particle moves against the surface only in positive direction of axis x, when 0.75 | z | < 1.5. Particle moves against the surface both in positive and negative directions of axis x, when | z | < 0.75. When | z | < 0.75, we have modes of particle motion against work surface with sliding toward positive and negative direction. Using analytical and graphical variants of gradual integration method, it was determined that in that case particle moves in steady two-way sliding modes with the following characteristics: two-way sliding with two motion subintervals in negative direction with three pauses (pauses are after each sliding subinterval in negative direction and after sliding in positive direction); two-way sliding with two motion subintervals in negative direction with two pauses and one instant stop after sliding in positive direction; two-way sliding with pause after motion in negative direction and instant stop after motion in positive direction; two-way sliding with two instant stops. Two-way sliding modes are listed in sequence of their interchange in case of decreasing of absolute parameter values z . To determine two-way motion steady mode characteristics, we used the method according to which we considered that motion in each direction begins from the state of rest. We determined the values of phase angles 0- and 0+, complying with maximum possible conditions (minimum values of phase angles) for the beginning of relative particle motion in negative and positive directions of axis x correspondingly. Then we determined phase angles for ending of motion in each direction and, if necessary, correcting initial conditions, resulting in specific steady mode of motion. We have obtained formulas for determining phase angles for the beginning and ending of particle motion in positive and negative directions in this mode. This allows us to analytically solve primary task of oscillatory displacement theory - determination of average oscillatory displacement velocity for the processing material motion mode, predominating in separating machines.

References
1. Blekhman I. I., Dzhanelidze G. Yu. Vibratsionnoe peremeshchenie [Vibrational movement]. Moscow, Nauka Publ., 1964.
2. The method of excitation of mechanical oscillations of force factors with predicted parameters. Patent RF no. 2528550 C2, 21.12.2012. (In Russ.)
3. Vasil'ev A. M. et al. [Vibrational movement with non­harmonic vibrations of the working bodies of separating machines]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 10, pp. 43-45. (In Russ.)
4. Gortinskii V. V., Demskii A. B., Boriskin M. A. Protsessy separirovaniya na zernopererabatyvayushchikh predpriyatiyakh [Separating processes at grain processing enterprises]. Moscow, Kolos Publ., 1980.
Authors
Vasiliev Alexander Mihailovich, Candidate of Technical Science;
Non-profit Organization "The Fund "Prodindustriya",
1 Prospect Marshal Zhukov, Moscow, 123308, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Machikhin Sergey Alexandrovich, Doctor of Technical Science, Professor;
Strelyukhina Alla Nikolaevna, Doctor of Technical Science;
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia, 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.
Ospanov Asan Bekeshovich, Doctor of Technical Science, Professor
Kazakh Scientific Research Institute of Mechanization and Electrification of Agriculture
312 Rayimbek avenue, Almaty, 050005, Kazakhstan, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sultanova Sh.A. Research of the Process of Convective Drying of Plant Raw Materials

P. 47-50 Key words
diffusion; profile; drying; temperature; temperature field; coolant; technology.

Abstract
The article describes the results of a water-heating dryer. The obtained data are presented on the basis of the sorption and desorption curves: the form of the bond of moisture to the material, the critical pore diameter and their hygroscopic properties, to determine the permissible moisture content of the material. Based on the results of the study of the properties of the dried products, the permissible temperature, drying time were found, and on this basis a rational version of a water heating dryer with a convective heat supply was chosen. The mathematical modeling of the temperature field on the basis of the three-phase flow structure is carried out. In a wide range of variation of design and regime parameters (from 50 to 150%), their nominal values were identified. A qualitatively new picture of the temperature field is revealed, which is manifested in the fact that, depending on the conditions of contact between the gas and solid phases and the relative air flow, the temperature profile along the pallets can have both a positive and negative slope. The sensitivity of this relationship is shown, formalized in the form of axonometric graphs and corresponding families of isolines in the plane of variable factors. The authors found the criteria for the non-uniformity of the temperature profiles by the pallets (the dispersion of the material temperature and the slope of the approximating straight line for fixed values of the average temperature of the substance). An engineering method for selecting separate regime and design parameters of the installation based on the proposed nomograms is proposed. The procedure for solving the optimization problem is proved.

References
1. Guba O. E., Abuova G. B., Derbasova E. M. [Calculation of temperature fields in the dried particle during spray drying of thermolabile materials by implementing the mathematical model of heat and mass transfer]. Vestnik Cherepovetskogo gosudarstvennogo universiteta, 2016, no. 4, pp. 7-11. (In Russ.)
2. Aleksanyan I. Yu. [Spray dryer]. Tekhnologii pishchevoi i pererabatyvayushchei promyshlennosti APK - produkty zdorovogo pitaniya, 2015, no. 2 (6), pp. 55-59. (In Russ.)
3. Aleksanyan I. Yu. [Spray dryer]. Tekhnologii pishchevoi i pererabatyvayushchei promyshlennosti APK - produkty zdorovogo pitaniya, 2015, no. 1 (5), pp. 61-66 (In Russ.)
4. Guba O. E. Sovershenstvovanie i nauchnoe obosnovanie sposoba sushki yaichnykh produktov: Dis. kand. tekhn. nauk [Perfection and scientific substantiation of the method of drying egg products: Cand. Diss. (Techn. Sci.)]. Voronezh, 2015. 220 p.
5. Guba O. E., Maksimenko Yu. A. [Investigation of the kinetics of spray drying of melange, taking into account the influence of the main factors on the intensity of heat and mass transfer]. Estestvennye i tekhnicheskie nauki, 2014, no. 7 (75), pp. 72-74. (In Russ.)
6. Sultanova Sh. A. [The development of a container­type convection dryer designed for medicinal plants]. Khimicheskaya tekhnologiya. Kontrol' i upravlenie, 2017, no. 1 (73), pp. 36-40. (In Russ.)
7. Safarov Zh. E. [Development of a technological scheme for the processing tubers of Jerusalem artichoke and hips]. Pishchevaya promyshlennost', 2016, no. 3, pp. 38-40. (In Russ.)
Authors
Sultanova Shakhnoza Abduvakhitovna
Tashkent State Technical University,
2 University st., Tashkent, 100095, Republic of Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it.