Food processing Industry №5/2014
Results of the Work of Food and Processing Industry of Russia for January - February 2014
PRODUCT SAFETY - FROM FIELD TO COUNTER
Panfilov V.A.Agro-Food Technologies - Step Towards the Efficient Production of Food Products
| Tags: agricultural products; food products; agro-food technologies; technological systems; system complex; universities; specialists. Summaries: Creating agro-food technologies - this is the stage of development of natural and technical base of agricultural and food production, the transition from the old technological basis of the "industrial era" to a qualitatively new basis technology as single computer-integrated production of food. Agro-food technology as a systematic set of functions not in isolation but in a certain relationship with the environment. Reaction through the agro-food technologies for these external influences manifested through its internal organization and characterized by a number of leading indicators of output processes, as well as its individual components technologies: accuracy, stability, reliability, of functioning and manageability. These indicators are the higher, than higher the quality of the system complex, characterized by its level of integrity, level of stochasticity relations sensitivity level components. To ensure high quality of agro-food technology necessary to maintain these rates at the appropriate level. In this regard, the system comprising the complex and each system requires separate processing filters for limit control and vibration inputs into the system from the values ??of quantity and quality. Besides, to ensure high efficiency of the system in the complex should be provided feedback, ie, the processing part of agro-food technology should advance to the agricultural technology specific performance requirements of its output part - the food agricultural raw material: stability of properties, in particular geometric size, shape, mass, chemical composition, etc.; optimal ratio of content and fiber; ease of separation of valuable parts and accessories. Authors: Panfilov Viktor Alexandrovich, Doctor of Technical Science, Professor, Academician of RAS, Russian Timiryazev State Agrarian University, 1, Timiryazevskaya St., Moscow, 127422, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bogatyrev A.N. Makeev V.N.Safe Food Production - Basis for the Nation's Health
| Tags: food safety; quality; food stuffs; the consumer; production; trade. Summaries: The article is devoted to the problems of quality and safety of food from farm to consumer. The article draws attention to the need to toughen control over the quality of raw materials and finished food products. The solution of this issue must lie within the sphere of responsibility of state authorities. Authors: Bogatyrev Andrey Nikolaevich, Doctor of Technical Science, Professor, The Gorbatov's All-Russian Meat Research Institute, 26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Makeev Vyacheslav Nikolaevich, Candidate of Technical Science, Academician of Russian Academy of Food Security LLC "BaltAgroKorm", This email address is being protected from spambots. You need JavaScript enabled to view it. |
Khurshudyan S.A.Consumer and Food Quality
| Tags: food products; quality and safety; consumer; national standards; national system of quality and compliance of food products. Summaries: Due to the fact that academic institutions of nutritional profile of RAS equidistant from the consumer and the manufacturer, have the necessary technical (test centers and laboratories with the appropriate equipment and procedures) and human resources of VNIIMP, VNIIPBVP, VNIIKOP and GOSNIIHP created a system of voluntary certification of "National Quality System and Compliance of Food Products " (registration number ROSS RU.V1071.04ZHIK0). "National System of Quality and Consistency of Food Products" (the System) is focused on addressing critical social problems, including: removal of social tension in society; consumer guarantees as purchased branded product, the fight against forgery; support of quality manufacturers and others. The system includes the certification of all participants turnover of food products, from raw material producers to commercial enterprises. Products (goods and services) are marked with a special sign "Quality and Consistency of Food Products." Decision on the labeling of the product-specific sign systems management systems takes into account the views of public organizations of consumer protection, enforcement authorities responsible for quality control and food safety, and other organizations concerned with food quality of russians. Authors: Khurshudyan Sergey Azatovich, Doctor of Technical Science, Professor, Institute of Brewing, Soft Drinks and Wine Industry, 7, Rossolimo St., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Mazhaeva T.V. Bortsova E.L., Kozubskaya V.I., Sheluntsova N.G.Regional Particulars in Approaches to Risk Assessment of Dangerous Food Products Release
| Tags: risk assessment methodology the issue of substandard products; the administrative and economic impact. Summaries: WTO accession. An analysis of the results of activities of the oversight activities for meet the requirements of sanitary regulations in the food industry, catering and retail trade during five year. Describes main factors affecting the transition in supervisory activities from the concept of enforcement activities to risk assessment methodology the issue of substandard products. The measures of the administrative and economic impact to reduce the risks of release quickie. A classification of the risk categories, depending on the characteristics. A technique for expert evaluation of enterprise procedures of technical regulations. Authors: Mazhaeva Tatyana Vasilyevna, Candidate of Medical Science, Bortsova Ekaterina Leonidovna, Candidate of Economical Science, Ural State University of Economics, 62, 8 Marta St., Ekaterinburg, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Kozubskaya Valentina Ivanovna, Sheluntsova Natalya Gkmarovna, Ekaterinburg Medical - Research Centre for Disease Prevention and Health Protection of Industrial Workers of Rospotrebnadzor, 30, Popova St., Ekaterinburg, 620014, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shterman S.V., Sidorenko Y.I., Kachak V.V., Guryeva K.B., Ugrozov V.V.Improved Technique for Predicting of Allowable Periods of Food Storage
| Tags: food products; long-term storage; forecasting periods; improved technique; storage conditions. Summaries: In this work it was proposed the method for predicting the shelf life of food products, based on the method of its accelerated "aging" at elevated temperatures, taking into account possible fluctuations in storage temperature. On the basis of specially carried studies using developed mathematical model it was understood that temperature fluctuations during storage have relatively little effect on the allowable shelf life of food products. It was discovered that the critical factor in this case is the average temperature during the storage process. Authors: Shterman Sergey Valeryevich, Candidate of Technical Science, Sidorenko Yuriy Ilyich, Doctor of Technical Science, Professor, Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Kachak Valeriy Vladimirovich, Doctor of Economical Science, Russian Thermal Engineering Institute, 14, Avtozavodskaya St., Moscow, 115280, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Guryeva Kseniya Borisovna, Candidate of Technical Science, Research Institute of Rosrezerv Storage Problems, 40, bldg. 1, Volochaevskaya St., Moscow, 111033, Ugrozov Valeriy Vyacheslavovich, Doctor of Physical and Mathematical Sciences, Professor, Financial University under the Government of the Russian Federation, 49, Leningradskiy Prospekt, Moscow, 125993, |
Oganesyants L.A., Gernet M.V., Tretyak L.N.Standard of Beer Quality. Requirements for Biological Value and Safety
| Tags: beer, flavoring bouquet; biological value; adequate daily intake levels of vitamins and bio-elements; substance indicator of beer; valuation levels of toxicity; mineral constituent of beer; fermentation by-products; anthropogenic pollution, methods of conformity assessment. Summaries: International community of brewers offered to generalized indicators "biological value", "total dose of taste" and "total dose of toxicity" to harmonize with international standards nutriciological and deducing the quality control system and safety of beer on modern methodological level. Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS, Gernet Mariya Vasilyevna, Doctor of Technical Science, Professor, Institute of Brewing, Soft Drinks and Wine Industry, 7, Rossolimo St., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. Tretyak L.N., Orenburg State University |
Factoring for the food industry
INNOVATIVE DEVELOPMENT OF BRANCHES OF AGRIBUSINESS
Roschina E.V., Zhidkova A.E.Status and Prospects of Canned Fruits and Vegetables Market in the Republic of Belarus
| Tags: analysis; market; canned fruits and vegetables; forecast; concentrated tomato products. Summaries: In the article "The State and prospects of development of the market of canned fruits and vegetables market in the Republic of Belarus" the authors conducted a survey of the condition of canned fruits and vegetables market in the Republic of Belarus. While analyzing canned fruits and vegetables market the main tendenciens in the production of canned vegetables, including canned tomatoes were revealed, the volumes of these groups of products in 2012-2013 were forecasted. The production of canned fruits and vegetables by the consumer cooperatives enterprises of the Republic were analyzed and it was revealed that at present the production of canned fruits and vegetables is concentrated on 3 enterprises, whose planned modernization will expand the range of products, improve their desing, increase competitiveness on the domestic and foreign markets. The main tendenciens in the development of fruit and vegetable industry of the Republic were identified. Authors: Roschina Elena Vasilyevna, Candidate of Technical Science, Docent, Zhidkova Anna Evgenyevna, Belarusian Trade and Economics University of Consumer Cooperatives, 50, Prospekt Oktyabrya, Gomel, Belorussia, 246000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shaylieva M.M., Rokotyanskaya V.V., Moschenko O.V.Development of Technological Innovation in Industry (on the Example of the Meat Industry)
| Tags: food industry; meat industry; gumarabic; functional products. Summaries: The article considers the current state of the meat industry, and also developed the recipes and technology of new types of functional meat chopped semi-finished products contribute to the normalization of the gastrointestinal tract using gumarabic. Authors: Shaylieva Mariya Magometobna, Candidate of Technical Science, Docent, Rokotyanskaya Violetta Valeryevna, Candidate of Economical Science, Docent, Moschenko Oksana Viktorovna, Candidate of Economical Science, Docent. Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dmitrieva N.V., Gabinskaya O.S.Small Food Industry Enterprises: Problems of Denomination Choice
| Tags: names of the enterprises; food market; small enterprises; businessmen; problems of a choice of the name of the enterprise. Summaries: The article discusses the difficulties arising in the process of selecting names food facility and/or products. For a successful business start-entrepreneur need information that the authors of the structured type. Authors: Dmitrieva Natalya Vladimirovna, Candidate of Technical Science, Docent, Gabinskaya Olga Sergeevna, Doctor of Technical Science, Docent, Kotova Natalya Ivanovna, Candidate of Technica; l Science, Docent, Kemerovo Institute of the Russian State Trade and Economic University, 39, Kuznechniy Pr., Kemerovo, 650023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Kobzev E.N., Chugunov V.A., Ermolenko Z.N., Kireev G.V., Rakitskiy Y.A., Tedikov V.M., Akishev Y.S., Grushin M.E., Petryakov A.V., Trushkin N.I.Prospects of the Use of Low-Temperature Plasma for biocontamination of Food Products
| Tags: foods; harmful microflora; low-temperature plasma; pathogen inactivation; biodecontamination. Summaries: There is an overview of food biological safety problems. The necessity of development and innovation of more sophisticated and beneficial procedures to assure food biosafety is also discussed. The application of low-temperature plasma at atmospheric pressure is one of promising procedures and is advantageous over a series of conventional ones. Being a delicate procedure it makes it possible to treat different food items, including fresh fruit and vegetables. The plasma treatment is carried out at ambient temperature and atmospheric pressure. It is short - time, power beneficial and ecologically friendly because of the absence of long-acting aggressive chemicals. Due to these merits the procedure is expected to be widely applied for sterilization and decontamination of food stuffs, food raw and packing materials. Authors: Kobzev Evgeniy Nikolaevich, Candidate of Biological Science, Docent, Chugunov Vladimir Alexandrovich, Candidate of Biological Science, Docent, Ermolenko Zinaida Mikhaylovna, Candidate of Biological Science, Kireev Georgiy Vadimovich, Candidate of Biological Science, Rakitskiy Yuriy Alexandrovich, Tedikov Vladimir Mikhaylovich, Candidate of Biological Science, SSC of Applied Microbiology and Biotechnology, Obolensk, Serpukhov Area, Moscow Region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Akishev Yuriy Semyonovich, Doctor of Physical and Mathematical Sciences, Professor, Grushin Mikhail Evgenyevich, Candidate of Physical and Mathematical Sciences, Petryakov А.V., Trushkin Nikolay Ivanovich, Doctor of Physical and Mathematical Sciences, SSC RF "Troitsk Institute of Innovative and Fusion Researches", 12, Pushkovykh St., Troitsk, Moscow Region, 142190, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Khanturgaev A.G., Kotova T.I., Kharaev G.I.Development of Technology for Functional Products Based on Honey
| Tags: functional foods; honey with additives; technology of production; qualitative characteristics. Summaries: Тhe article presents the results of experimental research on development of technology for production of functional products based on honey with on-moralnymi natural additives (bee products, dried berries, nuts, medicinal plants). Presented technologies impact the scheme for functional foods and their qualitative characteristics of the indices (organoleptic, physical-chemical, microbiological indicators and safety. Authors: Khanturgaev Andrey Germanovich, Candidate of Technical Science, Docent, Kotova Tatyana Ivanovna, Candidate of Technical Science, Kharaev Gennadiy Irincheevich, Doctor of Technical Science, Docent, East-Siberian State University of Technologies and Management, 40A, Klyuchevskaya St., Ulan-Ude, 670013, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW MATERIALS AND ADDITIVES
Alexeenko E.V., Bystrova E.A., Chernobrovina A.G., Nevskaya E.B.Cranberry Semis: Preparation, Applications, Prospects
| Tags: red whortleberry raw material; enzyme preparations; red whortleberry juice concentrate; improved nutritive value foods. Summaries: The results of investigations for production of red whortleberry juice concentrate with high content of functional food ingredients, natural colouring matter and preservatives on the base of biocatalytical ways for red whortleberry raw material processing during the juice production stage as a perspective half-finished product for application in food production have been represented in this article. The organoleptic characteristics and chemical composition of red whortleberry juice concentrate have been represented. The antioxidant activity has been determined. The qualitative composition of organic acids as well as polyphenol compounds - anthocyanins and catechins of red whortleberry juice concentrate have been investigated. The technological decisions for application of red whortleberry juice concentrate in production a new assortment of improved nutritive value foods such as dietetic crysp small loafs and non alcohol aerated beverages have been developed and approbated in industrial conditions. The high consumption characteristics and increased food value of a new assortment of foods due to the complex of red whortleberry juice concentrate health useful components such as vitamin C, polyphenol compounds, anthocyanins, catechins, proanthocyanidins, organic acids have been shown. The perspectives of red whortleberry powder-like concentrate production on the base of biocatalytical ways of red whortleberry raw material processing have been nominated. Authors: Alexeenko Elena Viktorovna, Doctor of Technical Science, Docent, Bystrova Ekaterina Alexandrovna, Graduate Student, Chernobrovina Antonina Grigoryevna, Candidate of Technical Science, Docent, Nevskaya Elena Borisovna, Candidate of Chemical Science, Docent, Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Melnikova E.I., Bogdanova E.V., Burtseva M.I., Ivanov S.S.Milk-Plant Extract of Lupine - Raw Material for Functional Foods
| Tags: lupine; whey; extraction; dairy plant extract of lupine. Summaries: Studied the possibility of obtaining milk-plant Lupine extract with a high content protein as a result of extraction of physiologically valuable components of vegetable raw whey. The resulting food composition can be used in the production of functional foods, enriching them with essential substances and essential nutrients. Authors: Melnikova Elena, Doctor of Technical Science, Professor; Bogdanova Ekaterina Viktorovna, Candidate of Technical Science, Docent; Burtseva Marina Igorevna, Graduate Student; Ivanov Sergey Sergeevich, Graduate Student Voronezh State University of Engineering Technology, 19, Prospekt Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Borisova A.V., Makarova N.V.Influence of Mass Fraction of Fruit Puree on the Quality of Ice Cream
| Tags: ice cream; fruit and vegetable puree; antioxidant activity; melting, physico-chemical properties; dosage. Summaries: The article discusses the influence of the mass fraction of fruit puree on the quality of ice cream. It has been established that introduction of 5; 10; 15; 20 % or mashed apples peppers favorably affects overrun ice cream reduces the destabilization of fat, air bubbles, and the size of fat globules. Acidity increases with ice cream. Adding fruit puree increases resistance to melting ice cream. Increasing the dose of mashed lengthens start melting and the total accumulation of melted ice cream. Antioxidant activity increased with the addition of ice cream fruit puree. The optimum dosage is 15 % of the weight of the ice cream smoothie. Authors: Borisova Anna Viktorovna, Graduate Student, Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Docent, Samara State Technical University, 244, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NUTRITION AND HEALTH
Demidova T.I., Andreyko V.S., Panchenkov D.N., Demidov D.A.Non-Food Bioactive Components of Food in Specialized Food Products for Athletes Nutrition
| Tags: specialized food product; biologically active not alimentary components of food; perekisny oxidation of lipids. Summaries: In the presented work the main directions of development of technologies and application of the developed specialized products in medicine and food for athletes are considered. For increase of antioxidant protection of an organism of the athlete and respectively, decrease in formation of by-products of perekisny oxidation of lipids by authors are offered practical recommendations about use of the specialized foodstuff (SF) for optimization of the main food allowance and nutritive support. The methodology of designing of specialized products is presented with the set properties according to medicobiological and medico-technical requirement. Presented in SPP article, having properties of sorbents, tsitokprotektor, anti-septic tanks, imkmunomodulyator, and received thanks to a repeated konktsentration of natural biologically active not alimentary components of raw materials in the structure, are approved at the enterprises of the food industry of Moscow and the Moscow Region, and also clinical researches in Hospital of Tsentrosoyuz of the Russian Federation, KGB No. 50 and No. 81 of Moscow are conducted. Authors: Demidova Tatyana Ivanovna, Candidate of Technical Science, Docent, Andreyko Valeriy Sergeevich, Graduate Student, Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. Panchenkov Dmitriy Nikolaevich, Doctor of Medical Science, Professor, Demidov Dmitriy Anatolyevich, Doctor of Medical Science, Professor, Moscow State Medical and Dental University named after A.I. Evdokimov, 20, bldg. 1, Delegatskaya St., Moscow, 127423, |
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM COMPANIES
EVENTS AND FACTS
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Day of Bulgaria "Prodexpo 2014"
Experts Want to Resume the Work of the Museum of Packaging in Moscow
Polish Food Producers Increase Exports into Russia
European Meat - Traditions, Quality, Taste
Development of Beef Cattle in Russia
Milk Fat Substitutes in the Production of Ice Cream
Board Meeting of the Ministry of Agriculture of the Russian Federation
Iinnovative Technologies for Safety and Quality of Food Products.