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Storage and processing of farm products №9/2017



ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS

Prohorov A.A., Ermolaeva E.O.Analysis of Labeling and Varieties of Natural and Artificial Blood Sausages Packaging, Sold in Kemerovo Trading Networks

P. 5-7 Key words
product safety; quality; blood sausages; labeling; consumer preferences; packaging.

Abstract
The food products safety and quality are very important, as an aspect influencing the human life and health. Labeling and packaging are safety and quality factors of products. The proper use of packaging and labeling within the framework of compliance with regulatory requirements of regulatory documents, as well as the consumers" requirements, ensures presentability of products, which contributes to increasing the consumer interest. The article presents the results of a consumer analysis of the blood sausages labeling for research of the poor-quality factors and related problems. To achieve the research results, marketing research was conducted to identify consumer preferences. The study was conducted with respect to samples of blood sausages six manufacturers whose products occupies the major share in the market of this type of products. At the initial stage, the presence and causes of problems related to labeling, factors of substandard labeling, and consumer interest in them were identified. Further, a comparative analysis of the factors and problems of marking, as well as the share of consumers faced with these problems was carried out. Based on the results of the first two stages of the study, a visual analysis of the samples was performed, during which it was determined that there were problems associated with inappropriate labeling for each of the manufacturers. It was revealed that all manufacturers selling blood sausages in the Kemerovo trading networks face problems of substandard labeling. The analysis was conducted by traditional marketing methods on the department "Commodity and quality management". Also, variants of natural and artificial blood sausages packaging were considered. Positive and negative aspects each of the types of shel.

References
1. Poznyakovskii V. M. Ekspertiza myasa i myasoproduktov [Examination of meat and meat products]. Novosibirsk, Publishing House of the Novosibirsk State University, 2001. 526 p.
2. Foodstuffs. GOST R 51?074-2003 Food products. Information for the consumer. General requirements. Enter. 29.12.2003. (In Russ.)
3. Prokhorov A. A., Ermolaeva E. O. [Analysis of the peculiarities of the assortment of blood sausages, sold in Kemerovo]. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya, 2016, no. 5-6 (353-354), pp. 89-92. (In Russ.)
4. Federal State Statistics Service of the Kemerovo Region [Electronic resource]. URL: http://kemerovostat.gks.ru. (In Russ.)
5. Tikhonova O. Yu., Reznichenko I. Yu., Zorkina N. N. [A study of consumer preferences for marking and assessing its quality]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2015, no. 1, pp. 61-67. (In Russ.)
6. Prokhorov A. A., Ermolaeva E. O. [Identification of consumer preferences regarding the marking of blood sausages for the purpose of analyzing and evaluating the quality of labeling of products of this type that are sold in trade networks in Kemerovo]. Pishchevye innovatsii i biotekhnologii: Materialy V Mezhdunar. nauch. konf. [Food Innovations and Biotechnologies: Proc. of the 5th Intern. sci. conf.]. Kemerovo, 2017, pp. 600-602. (In Russ.)
Authors
Prohorov Alexander Andreevich, Post-graduate Student;
Ermolaeva Evgeniya Olegovna, Doctor of Technical Science, Professor
Kemerovo Institute of Food Science and Technology (University),
47 Stroiteley Boulevard, Kemerovo, Russia, 650056, 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.



THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Andreev N.R., Goldstein V.G., Nosovskaya L.P., Alikaeva L.V.Processing of Triticale Flour for Gluten and Starch

P. 8-11 Key words
gluten; starch; flour; triticale.

Abstract
The main raw materials for the production of products of deep processing of grain are corn and wheat. Compared to these crops, the volume of triticale grain production is insignificant, but interest in this culture has been increasing since 1990. The processes of starch and gluten production from tritical flour were carried out in accordance with the technology of processing wheat flour for starch. The results of the research showed that processing of triticale flour for starch and gluten is economically more expedient than triticale grain processing by sulfuric acid method, because as a result of flour processing it is possible to obtain starch A, gluten (a protein concentrate with a mass fraction of protein 70-80?%), bran and dry tritical fodder. When processing triticale grain with sulfuric acid method, only starch A and tritical feed are produced. With the use of the proposed technology for the production of starch and gluten of triticale flour, development of new types of equipment will not be required, since it is possible to use the processing line for processing wheat flour for similar products.

References
1. Grabovets A. I. et al. [Selection of triticale for fermentation: results and problems]. Zernobobovye i krupyanye kul'tury, 2015, no. 2, pp. 63-68. (In Russ.)
2. Kononenko S. I., Gulits A. F. [Extrusion of triticale as a factor in improving the efficiency of geese breeding]. Sb. nauchnykh trudov Vserossiiskogo nauchno­issledovatel'skogo instituta ovtsevodstva i kozovodstva [Collection of scientific works of the All­Russian Scientific Research Institute of sheep and goat breeding]. 2014, vol. 2, no. 7, pp. 130-133. (In Russ.)
3. Kryuchkova T. E. [Improvement of technological parameters of bread from flour triticale with the help of wheat gluten]. Nauchnyi zhurnal KubGAU, 2012, no. 82 (08). Available at: http://ej. kubagro.ru/ 2012/08/pdf/01/pdf. (In Russ.)
4. Koryachkina S. Ya., Kuznetsova E. A., Cherepkina L. V. Tekhnologiya khleba iz tselogo zerna tritikale [Technology of bread from whole grain of triticale]. Orel, 2012.
5. Meleshkina E. P. et al. [Evaluation of the quality of grain triticale]. Khleboprodukty, 2015, no. 2, pp. 48-49. (In Russ.)
6. Andreev N. R. et al. [Quality of dry feed from secondary products of grain processing triticale on starch]. Dostizheniya nauki i tekhniki APK, 2016, vol. 30, no. 11, pp. 73-75. (In Russ.)
7. Andreev N. R. Osnovy proizvodstva nativnykh krakhmalov [Basics of production of native starches]. Moscow, Pishchepromizdat, 2001. 289 p.
8. Starch: Chemistry and Technology (3rd edition), Edited by James BeMiller and Roy Whistler, Academic Press, 2009. 894 ð.
9. Fomicheva A. A. et al. [Direction and results of selection of spring triticale in the Middle Don]. Agronomiya i lesnoe khozyaistvo, 2015, no. 2, pp. 43-46. (In Russ.)
Authors
Andreev Nikolai Rufeevich, Doctor of Technical Science, Corresponding Member of RAS;
Goldstein Vladimir Georgievich, Candidate of Technical Science;
Nosovskaya Lilia Petrovna;
Alikaeva Larisa Vladimirovna
All-Russia Research Institute for Starch Products,
11 Nekrasova str., Kraskovo, Moscow Region, 140?051, 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.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Medrish M.E., Abramova I.M., Gavrilova D.A., Pavlenko S.V.The Use of High-performance Liquid Chromatography to Identify Phenolic and Furan Compounds in Aged Grain Distillates

P. 12-15 Key words
aged grain distillates; high-performance liquid chromatography; spectrophotometric detector; phenolic compounds; furan compounds.

Abstract
The most important tasks in the field of the production of alcoholic beverages are to improve their quality and combat falsification. Phenolic and furan compounds are formed during the storage of the product in contact with the oak wood and are one of the main markers for detecting falsified products. Implementation of measures to improve the quality of alcohol products and raw materials for its production includes the use and implementation of modern instrumental methods. The actual direction of research in this area is the development of a highly sensitive technique for determining the content of phenolic and furan compounds in alcoholic beverages obtained from aged grain distillates. One of the most highly sensitive and accurate methods for analyzing phenolic and furan compounds is the high-performance liquid chromatography method with spectrophotometric detection. As a result of the research, the optimal conditions for using this method for determining phenolic and furan compounds in aged grain distillates were chosen. It was found that the optimum separation of phenolic and furan compounds is achieved using 0.5?% acetic acid and methanol as the eluent and a feed rate of the eluent of 0.6 cm3/min (gradient mode). Optimal temperature of the column temperature control (40 °C) and detection wavelength (280 nm) were selected. Sample preparation of aged distillates consisted of filtering them through a membrane filter with a pore diameter of 0.45 ?m. The established optimal conditions will be used to develop a methodology for the quantitative determination of phenolic and furan compounds in aged grain distillates and alcoholic beverages prepared from them.

References
1. Makarov S. Yu. Osnovy tekhnologii viski [Basics of whiskey technology]. Moscow, Probel­2000 Publ., 2011. 196 p.
2. Savchuk S. A., Vlasov V. N. [Identification of wine production using high­performance chromatography and spectrometry]. Vinograd i vino Rossii, 2000, no. 5, pp. 5-12. (In Russ.)
3. Lobo I., Mozeto A. A., Cass Q. B. Determination of phenolic compoumnds from oxidation of lignin lake sediments by high­performance liquid chromatography. Chromatographia, 2000, vol. 52, no. 11/12, pp. 727-731.
4. Rodriguez­Delgado M. A. Separation of phenolic compounds by high­performamce liquid chromatography with absorbance and fluorimetric detection. J. Chromatogr. A., 2001, vol. 912, no. 2, pp. 249-257.
5. Jandera P. RP­HPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using CoulArray detector. J. Sep. Sci., 2005, vol. 28, pp. 1005-1022.
6. Ursul O. N., Pochitskaya I. M., Kurchenko V. P. [Investigation of physical and chemical processes with aging of cognac spirits]. Pishchevaya promyshlennost', 2009, no. 4 (2), pp. 81-89. (In Russ.)
7. Ursul O. N., Kurchenko V. P., Pochitskaya I. M. [Evaluation of the authenticity of cognac products]. Trudy BGU, 2009, vol. 4, p. 11. (In Russ.)
Authors
Medrish Marina Eduardovna, Candidate of Technical Sciences;
Abramova Irina Mikhailovna, Doctor of Technical Sciences;
Gavrilova Darya Alekseevna;
Pavlenko Svetlana Vladimirovna
All-Russian Scientific Research Institute of Food Biotechnology - branch of FRC of Nutrition, Biotechnologie and Food Safety,
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.



Gematdinova V.M., Kanarskaya Z.A., Kanarskiy A.V.Enzymatic Isolation of b-glucan from Oat Cucumbers

P. 16-19 Key words
beta-glucan; hydrobarothermic, alkaline enzymatic treatment; îat bran.

Abstract
At the present time, the necessity of human consumption of insoluble and soluble dietary fiber, in particular, beta-glucan, has been proved. This substance has a wide spectrum of biological activity. Prospective sources of beta-glucan for food purposes are crops (barley, wheat and oats). The increased interest in cereals is associated with a high content of soluble branched non-starchy polysaccharides, from which beta-glucan production is possible. Especially it should be noted the positive effect of oats on the human body in the process of nutrition. The use of oats in human nutrition is determined by the energy value and the content of nutrients. Extraction methods for the production of beta-glucan from cereal crops and waste from their processing involve the use of solutions of alkalis and acids. These substances are aggressive, cause corrosion of equipment, are dangerous in human production, in addition, at the stages of beta-glucan release, technological media must be neutralized with acids. The results of the research presented in the article were obtained at the Kazan National Research Technological University. The purpose of this work is to determine the effect of enzymatic treatment of oat bran on the yield of beta-glucan. It has been established that the combination of the preliminary hydrobarothermal treatment and the subsequent enzymatic treatment of oat bran is a more effective method, since the yield of beta-glucan is higher compared to the alkaline pretreatment of raw materials, respectively, 12.9 and 9.6?%. The method for pretreating oat bran also affects the content of beta-glucan in the final product after drying. Preliminary hydrobarothermal treatment and subsequent enzymatic treatment of oat bran allows to obtain the final product with a higher content of beta-glucan in comparison with the preliminary alkaline treatment. When the content of beta-glucan in the product is 87.9?%, obtained by combining the preliminary hydrobarmical treatment and the enzymatic treatment of oat bran, there are fewer concomitant substances, in particular, simple sugars.

References
1. Francelino E. A., Vieira R. L., Vasques T. A., Gilberto M. Z., Vicente R. S., Jos? L. P. Effect of beta­glucans in the control of blood glucose levels of diabetic patients: a systematic review. Nutricion Hospitalaria, 2015, 31 (1). 170 p.
2. Gangopadhyay N., Hossain M. B., Rai D. K., Brunton N. P. A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies. Molecules, 2015, 20. 10?884 p.
3. Hozlar P., Valcuhova D., Jancik D. Influence of complete feed mixture containing naked oat of the Tatran variety on parameters of utility and quality of eggs of laying hens. Slovak J. Anim. Sci., 2014, 47 (2). 83 p.
4. Varma P., Bhankharia H., Bhatia S. Oats: A multi­functional grain. J Clin Prev Cardiol., 2016, 5. 9 p.
5. Ahmad W. S., Rouf T. S., Bindu B., Ahmad N. G., Amir G., Khalid M. Oats as a functional food. A review. Universal Journal of Pharmacy, 2014, 3.
6. Daou C., Zhang H. Oat Beta­Glucan: It?s Role in Health Promotion and Prevention of Diseases. Comprehensive Reviews in Food Science and Food Safety, 2012, 11. 355 p.
7. Ahmada A., Muhammad F. A., Zahoorb T., Nawazc H., Ahmedd Z., Elsevier B. V. Extraction and characterization of beta­d­glucan from oat for industrial utilization. All rights reserved, 2016, 46. 304 p.
8. Salomatov A. S. [The use of amylolytic and proteolytic enzymes to obtain beta­glucan from barley]. Prikladnaya biokhimiya i biotekhnologii, 2016, no. 4 (2), pp. 13-19. (In Russ.)
9. Morozova Yu. A. et al. [Biosynthesis of xylanases and cellulases with fungi of the genus trichoderma on the post­alcohol bard]. Vestnik Kazanskogo tekhnologicheskogo universiteta, 2012, vol. 15, no. 19, pp. 120-122. (In Russ.)
10. Mamadyusufova M. G. et al. [The content of wheat starch and protein and its wild relatives growing in different conditions]. Moscow, Biokhimiya Rastenii, 2013, vol. 56, no. 10, pp. 832-836. (In Russ.)
Authors
Gematdinova Venera Maratovna, Post-graduate Student;
Kanarskaya Zosya Albertovna, Candidate of Technical Science;
Kanarskiy Albert Vladimirovich, Doctor of Technical Science, Professor
Kazan National Research Technological University,
68 Karl Marx str., Kazan, 420015, Republic of Tatarstan, 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.



Polyakov V.A., Abramova I.M., Medrish M.E., Gavrilova D.A., Pavlenko S.V.Àpplication of High-performance Liquid Chromatography for Research Organic Acids and Carbohydrates in the Wort and Mash

P. 20-23 Key words
high performance liquid chromatography; mash; glucose; maltose; lactic acid; organic acids; wort; carbohydrates; acetic acid.

Abstract
Among the key parameters of the technological process of alcohol production content of fermentable carbohydrates (glucose, maltose, fructose) and organic acids (acetic, lactic) occupies an important place. Under ordinary conditions of alcoholic fermentation of hexoses by enzymes together with ethanol formed by-products (glycerol, organic acids, alcohols, aldehydes). The number and rate of formation of organic acids depend on many factors. All violations that occur during the process of fermentation, have a negative impact on the quality of the finished product. Since the formation of acetic acid increases with increasing rate of introduction of yeast, the temperature rises. Lactic acid is formed as a product of metabolism of yeast during fermentation. Implementation of measures to improve the quality of alcoholic products testing and raw materials for its production involves the use and application of modern instrumental methods. The actual direction of current research is to develop a highly sensitive and precise method of analysis, which would allow to simplify and reduce the cost of the procedure for determining fermentable carbohydrates and organic acids, enable the continuous monitoring of changes in the composition of carbohydrates and organic acids of grain wort during fermentation. It has been used HPLC method with refractometric and spectrophotometric detection for the study carbohydrate and organic acids composition of the wort and mash from different grain raw materials. New methods for determination of mass concentration of carbohydrate (maltose, glucose, fructose) and organic acids (acetic, lactic) processes based on ligand exchange and ion exclusion. The developed methods can reduce the time of analysis of carbohydrates and organic acids, do not require the expensive and toxic reagents. The measuring range of the mass concentration of maltose, glucose, fructose - 0.01-4.0 g/100 cm3; acetic acid, lactic acid - 0.01-5.0 g/100 cm3.

References
1. Abramova I.M. Nauchnoe obosnovanie metodologii kompleksnogo kontrolya spirtovogo i likerovodochnogo proizvodstva s tsel'yu povysheniya kachestva i bezopasnosti alkogol'noi produktsii: Avtoref. dis. d­ra tekhn. nauk [Scientific substantiation of the methodology of integrated control of alcohol and distillery production with the purpose of improving the quality and safety of alcohol products: Dr. Diss. (Techn. Sci.)]. Moscow, 2014.
2. GOST 31683–2012 Grain starch­containing raw materials for the production of ethyl alcohol. Methods for determining the mass fraction of fermentable carbohydrates. Enter. 2013.07.01. Moscow, Standardinform, 2013. 24 p. (In Russ.)
3. Abramova I.M. Instruktsiya po tekhnokhimicheskomu i mikrobiologicheskomu kontrolyu spirtovogo proizvodstva [Instruction on the technochemical and microbiological control of alcohol production]. Moscow, Deli print, 2007. 480 p.
4. Deriy E. et al. Refinement of the physical and chemical methods for the determination of sugars. Ukrainian Journal of Food Science, 2013, vol. 1, pp. 54–58.
5. Alferov V.A., Arlyapov V.A., Kamanin S.S. [Determination of carbohydrates and alcohols in semi alcohol productions using biosensors]. Izvestiya Tul'skogo gosudarstvennogo universiteta, 2010, issue 2, pp. 247–255. (In Russ.)
6. Goeij S. Quantitative analysis methods for sugars. University of Amsterdam, 2013.
7. Escudero R.R. Optimization of carbohydrate silylation for gas chromatography. J. of Chromatography A, 2004, vol. 1027, pp. 117–120.
8. Fuzfai Z. et al. Simultaneous Identification and Quantification of the Sugar, Sugar Alcohol and Carboxylic Acid Contents of Sour Cherry, apple and Beer fruits as their Trimethylsilyl Derivates, by Gas­Chromatography­Mass Spectrometry. J. Agric Food Chem., 2004, vol. 52, vol. 7444–7452.
9. Ram´rez S.C. et al. Indirect determination of carbohydrates in wort samples and dietetic products by capillary electrophoresis. Journal of the Science of Food and Agriculture, 2005, vol. 85, pp. 517–521.
10. Klamp C.W., Buchberger W. Determination of carbohydrates by capillary electrophoresis with electro spray mass spectrometric detection. Electrophoresis, 2001, vol. 22, pp. 2737–2742.
11. Jurkova M., Cejka P., Sterba K. Determination of Total Carbohydrate Content in Beer Using Its Pre­column Enzymatic Cleavage and HPLC­RI. Food Anal. Methods, 2014, vol. 7, pp. 1677–1686.
12. Stemmelen A. Determining the sugar content in grape juice by HPLC­RID. Master Analysis and Control, 2012.
13. GOST 55761–2013 Kneading, wort, brew from food raw materials. Determination of the mass concentration of cations, anions of organic and inorganic acids by the method of capillary electrophoresis. Enter. 2013.11.08. Moscow, 2014. 13 p. (In Russ.)
14. Abramova I.M., Medrish M.E., Polyakov V.A. [Application of the method of ion chromatography in the control of the ingredient composition of alcohol products]. Sb. materialov vserossiiskoi nauchno­prakt. konf. «Sovremennye biotekhnologii pererabotki sel'skokhozyaistvennogo syr'ya i vtorichnykh resursov» [Collection of materials of All­Russian scientific and practical. Conf. «Modern biotechnologies for the processing of agricultural raw materials and secondary resources»]. Moscow, Rossel'khozakademiya Publ., 2009, p. 5. (In Russ.)
Authors
Polyakov Victor Antonovich, Doctor of Technical Science, Academician of RAS,
Abramova Irina Mikhailovna, Doctor of Technical Sciences;
Medrish Marina Eduardovna, Candidate of Technical Sciences;
Gavrilova Darya Alekseevna;
Pavlenko Svetlana Vladimirovna
All-Russian Scientific Research Institute of Food Biotechnology - branch of FRC of Nutrition, Biotechnologie and Food Safety,
4b Samokatnaya str., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Romanchikov S.A., Alekseev G.V., Leu A.G., Karpachev D.V.Grinding of Food Raw Materials in Unconventional Ways

P. 24-28 Key words
high-speed impact; minimal contamination; aggregate design; principle of self-reduction; grinding technique.

Abstract
The paper analyzes the state of the grinding technique and the designs of devices for fine and ultrafine grinding. It allows us to conclude that, none of them can satisfy the main requirement for minimal contamination of the grinded material by the wear products of the shell lining, despite the individual advantages inherent in the construction of concrete grinders. A jet machine for grinding grain was chosen as an object of the research. A process simulation based on a developed jet disperser equipped with a fundamentally new design of a working chamber with variable parameters was chosen as a method of research to solve the problem associated with increasing the efficiency of grinding in a countercurrent jet working chamber. The change in the retraction angle of the finished product from the grinding zone n, made it possible to regulate, depending on the properties of the material to be crushed, the intensity of the emission of corpuscles from the collision zone, into the outlet pipes and to provide the operating mode of the ejectors, in which the energy of the gas flow is maximized. Solving the problem which determines in a number of cases the very possibility of using such fine-grained materials, it is possible to avoid this shortcoming by implementing the principle of self-reduction. Milling the material with the same material is provided by high-speed impact. High-speed self-reduction allows eliminating a number of disadvantages inherent in equipment for fine and ultrafine grinding. The mechanisms of operation of jet aggregates, which are a variety of impact shredders, are considered. It was taken into account that the shock wave, reaching the surfaces of the corpuscle, is reflected from it with a change of sign, while the shock impulse repeatedly runs through the corpuscle. The compression impulse is reflecting from the surface of the corpuscle opposite to the impact point, and converting into a tensile impulse. The impulses reflected from the lateral surfaces lead to the formation of cracks parallel to these surfaces. After the appearance of the fissure, a part of the impulse is reflecting from it, which, with sufficient impulse energy, leads to the formation of a new fissure. It was assumed that the concentration of the material can be considered as one of the factors that influence the conditions for dispersing corpuscles to velocities that ensure the maximum stress states of the corpuscles in collisions. It was considered that the process of grinding is accompanied by a decrease in the mass of individual particles due to a decrease in their volume. As the size of the corpuscles decreased, the conditions of their force loading changed, and the destruction occur due to the friction, not due to the compression or impact. The obtained results showed that the solid corpuscles can be destroyed not only by mutual collisions in the gas stream, but also as a result of the action of the flow forces on them. The grinding is caused by compressive and shearing stresses. Quantitative analysis, which was carried out by the authors, made it possible to obtain results in the form of relations between cellular bump surfaces or between themselves. The role of the accelerating apparatus in which the jet of the energy gas gives speed to the corpuscle of the material being processed when colliding with the chamber is revealed. Quantitative analysis, which was carried out by the authors, made it possible to obtain results in the form of ratio describing the interaction of material flows with either special bump surfaces or with each other. Air, water vapor or combustion products are recommended in jet mills as an energy carrier.

References
1. Reusch H. Energiespared zerrleinern in Gutbett­Walzenmuh­len. Kugerllagen­Z. S., no. 233, pp. 20-29.
2. Alekseev G. V., Pal'chikov A. N., Karpachev D. V., Zolotareva A. A. Struinyi dispergator pishchevykh dobavok [Jet dispersant of food additives]. Patent RF No. 170192. St. Petersburg State University of Information Technologies, Mechanics and Optics; 18.04.2017.
3. Aksenova O. I., Alekseev G. V., Karpachev D. V. [Features of preparation of calcium­containing food additives for use]. Vzaimodeistvie nauki i obshchestva: problemy i perspektivy: Sb. statei Mezhdunar. nauchno­prakt. konf. [The interaction of science and society: problems and perspectives: Collection of articles of Intern. scientific and practical conf.]. Ufa, 2015, pp. 28-30. (In Russ.)
4. Alekseev G. V., Karpachev D. V., Likhonina E. I. [Technology of production of egg shell flour]. Energosberegayushchie tekhnologicheskie kompleksy i oborudovanie [Energy­saving technological complexes and equipment]. Ed. by V. S. Bogdanov. Belgorod, 2016, pp. 87-90. (In Russ.)
5. Alekseev G. V., Kondratov A. V. Perspektivy primeneniya kavitatsionnogo vozdeistviya dlya izmel'cheniya pishchevykh produktov [Prospects for applying cavitation effects for grinding food products]. Saratov, 2013.
6. Alekseev G. V. et al. [Evaluation of the competitiveness of an innovative technical solution]. Nauchnyi zhurnal NIU ITMO. Seriya: Ekonomika i ekologicheskii menedzhment, no. 4, pp. 137-146. (In Russ.)
7. Mosina N. A., Alekseev G. V. Abrazivnaya obrabotka kartofelya i ovoshchei s diskretnym energopodvodom [Abrasive processing potatoes and vegetables with discrete energy supply]. Saratov, 2013.
Authors
Romanchikov Sergey Aleksandrovich, Candidate of Technical Sciences
Military Academy of Logistics named Army General A. V. Khruleva,
8 Makarova emb., St. Petersburg, 199034, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Alekseev Gennady Valentinovich, Doctor of Technical Sciences, Professor;
Leu Anna Genadievna, graduate student;
Karpachev Dmitry Vladimirovich, graduate student
St. Petersburg National Research University of Information Technology, Mechanics and Optics,
49 Kronverksky av., St. Petersburg, 197101, 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.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS?PRODUCTS

Goldstein V.G., Nosovskay L.P., Adikaeva L.V., Nekrasova O.A., Kovtunov V.V.The Study of Varieties and Hybrids of Grain Sorghum Breeding All-Russian Research Institute of Grain Crops aftår I. G. Kalinenko as Raw Material for Starch Production

P. 29-31 Key words
yield of starch; protein; varieties and hybrids of sorghum.

Abstract
For the study obtained 7 samples of grain sorghum and one sample of corn grain hybrid Zernogradskiy 282 MV Standard. All samples of grain breeding All-Russian research institute of grain crops aftår I. G. Kalinenko. Portion of the grain is soaked in 0.4?% solution of sodium metabisulfite for 48 h at a temperature of 48...52 °C at water duty 1:2. After separation from the grain keyhole water (liquid extract of the grain), the grain is ground in a Braun grinder for 5 min, powdered mixture was washed on a nylon sieve No. 70 to separate the pulp. The separation of suspensions of the starch - grain protein was carried out on the chute. Obtained during the processing of fractions was calculated in percentage by mass of dry substances of grain. Processing of grain sorghum under laboratory conditions are not a problem compared to processing the corn grain. The yield of starch from three samples of grain sorghum Ataman, Luchistoe and Khazine 28 obtained in the range of 65.9-67.7 per cent at the level of processing of corn grain with a mass fraction of starch more than 74?% higher than in the processing of corn grain Zernogradskiy 282 MV Standard. High starch content in the pulp obtained in processing grain sorghum, and lower the extracting of soluble substances in locks and water (liquid extract) will significantly reduce the mass fraction of protein in feed, consisting of these components. The complexity in the implementation of dry food, resulting in the processing of sorghum (of practice starch enterprises) cause the hard shell grain sorghum pulp. It is assumed that it is appropriate to expose dry feed produced from grain sorghum extrusion processing, which will enhance the digestibility of feed and reduce the stiffness of the grain fiber.

References
1. Filippova N. I. Sorgo, kak syr'e dlya proizvodstva krakhmaloproduktov [Sorghum, as a raw material for the production of starch products]. Moscow, Central Research Institute of Information and Technical­Economic Research of Food Industry Publ., 1971. 45 p.
2. Caransa A., Bakker W. Modern Process for the Production of Sorghum Starch. Starch, 1987, vol. 39, issue 11, pp. 381-385. (In Russ.)
3. Sheriff M. et al. Hydrolysis of gelatinized maize, millet and sorghum starch by amylases of Aspergillusniger. Bioscience Research, 2012, vol. 9 (2), pp. 92-93.
4. Kleih U. et al. Industrial Utilization of Sorghum in India. SAT eJournal | ejournal.icrisat.org., 2007, vol. 3, issue 1.
5. Yongfeng Ai. et all. Starch Characterization and Ethanol Production of Sorghum. Journal of Agricultural and Food Chemistry, 2011, vol. 59 (13), pp. 7385-7392.
6. Kazhymurat A. T. et al. [Quality indicators of molasses obtained from sorghum starch]. Vestnik Almatinskogo tekhnologicheskogo universiteta (Almaty), 2013, no. 4, pp. 13-16. (In Russ.)
7. Pozdnyakova T. A., Sharova N. Yu., Malinovskii B. N. [Grain and sugar sorghum - raw materials for the production of citric acid]. Khranenie i pererabotka sel'khozsyr'ya, 2011, no. 7, pp. 63-65. (In Russ.)
8. Markelova V. N., Fomichev Yu. P., Nikanova L. A. [Chemical composition of extruded grains, legumes and oilseeds]. Kormoproizvodstvo, 2013, no. 9, pp. 41-44. (In Russ.)
Authors
Goldstein Vladimir Georgievich, Candidate of Technical Sciences;
Nosovskay Lilia Petrovna;
Adikaeva Larisa Vladimirovna;
Nekrasova Olesya Aleksandrovna
All-Russian Research Institute for Starch Products,
11 Nekrasov Str., Kraskovo, Moscow region, 140?051, 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.
Kovtunov Vladimir Victorovich, Candidate of Agricultural Sciences
All-Russian Research Institute of Grain Crops named after I. G. Kalinenko,
3 Nauchny Gorodok, Zernograd, Rostov region, 347?740, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Rimareva L.V., Overchenko M.B., Serba E.M., Ignatova N.I., Shelekhova N.V., Pavlenko S.V., Amelyakina M.V.Influence of Ionic Water Composition on the Quality of Concentrated Wheat Must and the Vital Activity of Osmophilous Races of Alcohol Yeast

P. 32-37 Key words
water hardness; ionic composition; concentrated wort; osmophilic yeast; ethanol.

Abstract
It is known that the composition of the nutrient medium, the presence in it of easily assimilated carbohydrates, nitrogenous substances, microelements and other components, have a significant effect on the vital activity of yeast. In the production of alcohol for the preparation of the grain mash used natural the water in which the salt content can vary thousands of times, depending on natural and climatic conditions. Objective: to study the effect of ionic composition of water and its stiffness on the quality of wheat wort high concentration and activity osmophilic races of alcohol yeast. The work was carried out at Institute of food biotechnology. As objects of the study, 4 types of water of different ionic composition and rigidity were used. The fermentation of concentrated wheat mash prepared on the water samples under study was carried out by the osmophilic race of yeast Saccharomyces cerevisiae 1039. The investigated cationic and anionic composition of water of different hardness used in grain mixtures and its influence on the catalytic effect of enzymes on carbohydrate and protein polymers wheat wort. It is shown that the preparation of wort on water, which has an increased salt-alkaline balance and stiffness, reduced the action of enzymes, which led to a decrease in the concentration of reducing substances by 16?% and amine nitrogen by 15-46?%. The best indicators of quality of grain the wort obtained when using water with a stiffness of 1.7 and 3.1°. The regularity of the influence of the ionic composition of water and grain wort on the processes of yeast generation was studied. It is established that growth processes of yeast and alcoholic fermentation slow down on nutrient media with increased rigidity, which leads to incomplete fermentation of wort and decrease in alcohol yield: the concentration of residual carbohydrates was 2.35 g/100 cm3, alcohol - 12.8?% vol. The fermentation parameters of the wortprepared with other water samples tested were higher and slightly different: the concentration of residual carbohydrates was 0.9-1.3 g/100 cm3, alcohol 14.8-14.9?% vol. In the preparation of concentrated wheat wort should use water with low salt-alkaline balance with the degree of mineralization of no more than 3.5 g/dm3 and hardness not more than 3.1°.

References
1. Stepanov V. I. et al. [Method for processing starch­containing raw materials in the preparation of concentrated grain wort]. Proizvodstvo spirta i likerovodochnykh izdelii, 2007, no. 3, pp. 16-17. (In Russ.)
2. 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.)
3. Rimareva L. V. et al. [Features of the selected races of alcohol yeast with osmophilic and thermotolerant properties]. Khranenie i pererabotka sel'khozsyr'ya, 2016, no. 10, pp. 29-34. (In Russ.)
4. Rimareva L. V. et al. [Study of the ionic composition of the nutrient medium in the process of generation of alcoholic yeast Saccharomyces cerevisiae with osmophilic properties]. Khranenie i pererabotka sel'khozsyr'ya, 2016, no. 3, pp. 41-44. (In Russ.)
5. Gordeev V. V. Rechnoi stok v okean i cherty ego geokhimii [River runoff to the ocean and features of its geochemistry]. Moscow, Nauka Publ. 160 p.
6. 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.)
7. Kravchuk Z. D., Kurin M. V. [The quality of natural water is the basis of high­quality vodka]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 1, pp. 30-33. (In Russ.)
8. 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.)
9. Rimareva L. V. et al. [The influence of enzymatic systems on the biochemical composition of grain wort and the cultural properties of the osmophilic race of alcohol yeast Saccharomycescerevisiae]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 1, pp. 18-19. (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, for producing alcohol]. Patent RF No. 2378366, cl. C12N1/16; C12P7/06; 10.01.2010. (In Russ.)
13. Polyakov V. A. et al. Instruktsiya po tekhnokhimicheskomu kontrolyu spirtovogo proizvodstva [Instructions for the technochemical control of alcohol production]. Moscow, DeLi print, 2007. 780 p.
Authors
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Sciences, Professor, Academician of the RAS;
Overchenko Marina Borisovna, Candidat of Technical Science;
Serba Elena Mikhailovna, Doctor of Biological Science, Professor;
Ignatova Nadezhda Iosifovna;
Shelekhova Natalia Viktorovna, Candidate of Economic Science;
Pavlenko Svetlana Vladimirovna, Post-graduate Student;
Amelyakina Maria Valentinovna
All-Russian Scientific Research Institute of Food Biotechnology - branch of FRC of Nutrition, Biotechnologie and Food Safety,
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.



TECHNOLOGICAL PROCESSES, MACHINES AND?EQUIPMENT

Karelina E.B., Blagoveschenskaya M.M., Klekho D.Yu.Using a Neural Network Controller to Control the Bulk Process of Flour Storage

P. 38-40 Key words
control algorithm; flour; neural network; neural network controller.

Abstract
The current economic state of the Russian Federation places ever greater demands on the quality of finished food products. Not unimportant is not only the production of products, but also the storage of raw materials. The bulk storage of flour in silos is a complex, multi-parameter, non-linear process. In this regard, the use of standard regulators becomes inefficient, because they are weakly adaptable. The setting of each controller is made separately from each other and when adjusting the control actions, nonlinear relationships between them are not taken into account. To increase the adaptive properties of regulators, it is proposed to use regulators based on neural network algorithms. In this paper, a block diagram of the neural network controller and a description of its blocks are given. The neural network controller for managing bulk storage of flour is made in the form of a software-hardware and information-computing complex. Data collection takes place continuously, in real time. After the data is prepared, depending on the mode of operation of the system, further actions are performed on them - training or processing. In the training mode, the parameters of all intelligent units are adapted in accordance with the requirements for output information. After processing the parameters, the value of the efficiency coefficient is obtained, which is subsequently analyzed in the block of the intellectual classifier. After finishing the training, the manual or automatic data processing mode is set using the I/O block. Depending on the mode, the system itself or with the help of the operator-technologist chooses the optimal control strategy. Also in the article the algorithm of operation of the neural network model is shown and it is indicated that the learning of the neural network is built using the procedure of back propagation. Thus, with the help of the neural network controller it is possible to increase the adaptive capabilities of the control system.

References
1. Karelina E. B. et al. [Automation of bulk flour storage process]. Khranenie i pererabotka sel'khozsyr'ya, 2015, no. 4, pp. 12-15. (In Russ.)
2. Blagoveshchenskaya M. M. et al. [Structural­parametric modeling as a tool for determining the quality criterion in a bulk flour storage warehouse]. Khranenie i pererabotka sel'khozsyr'ya, 2015, no. 4, pp. 36-39. (In Russ.)
3. Koteleva N. I., Vasil"eva N. V. [Neural network controller for complex process control]. Zapiski Gornogo instituta, 2013, no. 202, pp. 254-256. (In Russ.)
4. Karelina E. B., Blagoveshchenskaya M. M., Klekho D. Yu. [Application of neural network methods of analysis and data processing for quality control of flour during storage]. Sb.: Obshcheuniversitetskaya studencheskaya konferentsiya studentov i molodykh uchenykh "Den' nauki" [Collection "General University Student Conference of Students and Young Scientists "The Day of Science"]. Moscow, 2017, pp. 271-275. (In Russ.)
5. Karelina E. B., Blagoveshchenskaya M. M., Klekho D. Yu. [Software and hardware complex for quality control of flour at its unpacked storage]. Sb.: Obshcheuniversitetskaya studencheskaya konferentsiya studentov i molodykh uchenykh "Den' nauki" [Collection "General University Student Conference of Students and Young Scientists "Day of Science"]. Moscow, 2017, pp. 275-279. (In Russ.)
Authors
Karelina Ekaterina Borisovna;
Blagoveschenskaya Margarita Mikhailovna, Doctor of Technical Sciences, Professor
Moscow State University of Food Production,
11 Volokolamskoe highway, 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.
Klekho Dmitry Yurievich, Candidate of Technical Sciences
Russian State University for the Humanities,
6 Miusskaya square, GSP-3, Moscow, 125993, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.