Food processing Industry №5/2015
Results of Food and Processing Industry Enterprises of Russia
AIC PRODUCTS - FROM FIELD TO COUNTER
Ivanova V. N., Seregin S. N., Grinko V. S.Agroindustrial Complex of CFD: Problems of Economic
P. 8-13 | Key words Central Federal District (CFD); agroindustrial complex; AIC economy; agricultural production; development priorities Abstract |
Authors Ivanova Valentina Nikolaevna, Doctor of Economical Science, Seregin Sergey Nikolaevich, Doctor of Economical Science, Grinko Vera Stanislavovna, Doctor of Economical Science, Moscow State University of Technology and Management named after K.G. Razumovsky (First Cossack University), 73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kolesnov A. Y., Zenina M. A.Modern Methods of Managed Product Quality in Technologies of Cultivation and Storage of Fruit and Vegetables
P. 14-19 | Key words fruit; vegetables; pectin; calcium chloride; quality; agricultural production; cultivation; storage Abstract |
References 1. Dudkin M.S. et al. Pishchevye volokna [Dietary fibers]. Kiev, Urozhai Publ., 1988. 2. Birus Th. Moderne Apfelsaft-Techno-logie. Schoenborn, Fachverlag Fluessiges Obst, 2001. p. 35. 3. Fudix. Calcium Chloride. M., Zirax, 2010, p. 14. 4. The Specialists for Pectin. Neuenbuerg, Herbstreith & Fox, 2014. 34 p. 5. On materials of site: http://krymia.com, 2014. 6. Garcia J.M., Herrera S., Morilla A. Effects of postharvest dips in calcium chloride on strawberry. Journal of Agricultural and Food Chemistry, 1996, no. 44, pp. 30-33. 7. Rosen J.C., Kader A.A. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits. Journal of Food Science, 1989, no. 54, pp. 656-659. 8. Anon Spraying Trees With Calcium Working Well in Northwest, Elesewhere. The Great Lakes Fruit Growers News, October, 1995. 9. Izumi H., Watada A.E. Calcium treatments effect storage quality of shredded carrots. Journal of Food Science, 1994, no. 59, pp. 106-109. 10. Warren B.Z. Food preservative composition. EP Patent № 00316293/EP B1.1992. 11. Walter W.P., Fleming H.P., McFeeters R.F. Base-mediated firmness retention of sweetpotato products. Journal of Food Science, 1993, no. 58/4, pp. 813-816. 12. Subbiah K., Perumal R. Effect of calcium sources, concentrations, stages and number of sprays on physico-chemical properties of tomato fruits. South Indian Horticulture, 1990, no. 38/1, pp. 20-27. 13. Subbiah K. Firmness index of tomato as influenced by added N, K and CaCl2 sprays. Madras Agrucultural Journal, 1994, no. 81/1, pp. 32-33. 14. Hong J.H., Lee S.K. Effect of calcium treatment on tomato fruit ripening. Journal of the Korean Society of Horticultural Science, 1999, no. 40/6, pp. 638-642. 15. On materials of site: http://postharvest.ifas.ufl.edu, 2008. |
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Authors Alexander Kolesnov, Dr. Margarita Zenina, Moscow State University of Food Production (MGUPP), Research Laboratory of Food Quality & Technology (PNIL), 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Lavrova A. V., Gerasimov A. N. Current State of the Processing Industry
P. 22-24 | Key words sausages; meat processing industry; meat; preference; consumer demand; consumption; production structure Abstract |
References 1. Russia by the Numbers, 2014. Statistical Book. Rosstat, Moscow, 2014. 525 p. (In Russ.) 2. The regions of Russia, 2014. Short Statistical Book. Rosstat, Moscow, 2014. 238 p. (In Russ.) |
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Authors Lavrova Alyona Vyacheslavovna, Candidate of Technical Science 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. Gerasimov Alexey Nikolaevich, Doctor of Economical Science, Docent, Stavropol State Agrarian University, 12, Zootekhnichesky Pereulok, Stavropol, 355017, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Berezhnaya O. V., Dubtsov G. G., Voyno L. I.Wheat Seedlings as an Ingredient for Foodstuffs
P. 26-29 | Key words wheat, wheat seedlings, the biologically active substances of plants, antimicrobials Abstract |
References 1. Shaskol'skaya N.D., Shaskol'skii V.V. Samaya poleznaya eda: prorostki [The most useful foods: sprouts]. St. Petersburg, Vedy, Azbuka-Attikus Publ., 2011. 2. Zverev S.V., Zvereva N.S. Funktsional'nye zernoprodukty [Functional grain products]. Moscow, DeLi print, 2006. 3. Dubtsov G.G., Berezhnaya O.V., Voino L.I. [Increasing microbiological safety of sprouted wheat grain]. Pishchevaya promyshlennost', 2013, no. 6, pp. 28 - 29. (In Russ.) 4. GOST 10444.15 - 94. Methods of determining the number of mesophilic aerobic and facultative anaerobic microorganisms. (In Russ.) 5. GOST 30726 - 2001. Methods of detection and quantification of bacteria species Eschericha coli. (In Russ.) 6. GOST 26668 - 85. Sampling methods for microbiological analyzes. (In Russ.) 7. MUK 02.04.1847 - 04. Methods of control. Biological and microbiological factors. Sanitary and epidemiological evaluation of justification of shelf life and storage conditions of foods. (In Russ.) |
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Authors Berezhnaya Oksana Vitalyevna, Graduate Student, Dubtsov Georgiy Georgievich, Doctor of Technical Science, Professor, Voyno Lyudmila Ilyinichna, Candidate of Biological 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. |
Masalova N. V., Levochkin L. V., Chesnokova N. Y.The Effect of Adding Burdock Root Puree on Desserts Quality Deserts
P. 30-33 | Key words burdock root; inulin; burdock root puree; desserts; desserts shelf life; organoleptic characteristics Abstract |
References 1. Levochkina L.V., Masalova N.V., Chesnokova N.Yu. [Burdock root - the raw material for functional food desserts]. Pishchevaya promyshlennost', 2013, no. 5, pp. 74 - 77. (In Russ.) 2. Chesnokova N.Yu., Levochkina L.V., Masalova N.V. [Development of the technology of new food products based on hydrolyzed burdock root]. Sb. nauch. tr. mezhdunarodnoi nauchno-prakticheskoi konferentsii "Perspektivnye innovatsii v nauke, obrazovanii, proizvodstve i transporte 2010". T. 5. Tekhnicheskie nauki [Coll. of scientific papers of the international scientific-practical conf. "Promising innovations in science, education, manufacture and transport 2010". Vol. 5. Technical sciences]. Odessa, 2010, pp. 69 - 70. (In Russ.) 3. The technical regulations of the Customs Union TR TC 021/2011 "On food safety". App. 3, Section. 6. (In Russ.) 4. Doronin A.F., Kochetkova A.A., ed. Funktsional'nye pishchevye produkty. Vvedenie v tekhnologii [Functional foods. Introduction to the Technology]. Moscow, DeLi print, 2009. 288 p. 5. GOST 51417 - 99 Feeds, compound feed, feed raw materials. Determination of mass fraction of nitrogen and calculation of mass fraction of crude protein. Kjeldahl method. (In Russ.) |
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Authors Maslova Natalya Vladimirovna, Levochkina Lyudmila Vladimirovna, Candidate of Technical Science, Chesnokova Natalya Yuryevna, Candidate of Biological Science, School of Biomedical, Far Eastern Federal University, 10, bldg. 25, Ayaks, Vladivostok, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Skripko O. V., Isaycheva N. Y., Pokotilo O. V.Preparation of Protein-Vitamin-Mineral Products with Use of Soy for a Healthy Diet
P. 34-37 | Key words thermoacid coagulation; protein-vitamin-mineral products; soybean; laminaria; concentrates; disperse system Abstract |
References 1. Order of the Government of the Russian Federation dated October 25, 2010 № 1873 - r "On the Principles of State Policy of the Russian Federation in the field of healthy food for the period up to 2020". (In Russ.) 2. Dotsenko S.M., Skripko O.V., Til'ba V.A. [Use of soy in technology of protein-vitamin and protein-carbohydrate products]. Khranenie i pererabotka sel'khozsyr'ya, 2014, no. 4, pp. 45 - 49. (In Russ.) 3. Akhmedova T.P. [Functional products based on raw water origin]. Vestnik OrelGIET, 2013, 2 (24), pp. 158 - 161. (In Russ.) 4. Skurikhina I.M., Tutel'yana V.A., eds. Khimicheskii sostav rossiiskikh pishchevykh produktov: Spravochnik [The chemical composition of Russian food products]. Moscow, DeLi print, 2002. 236 p. 5. Dotsenko S.M., Skripko O.V., Ivanov S.A. et al. Sposob polucheniya funktsional'nogo produkta iz soi [A method for producing a functional product made from soy]. Patent RF № 2437571, MPK7 A23 L 1/20. 6. Dotsenko S.M., Skripko O.V. et al. Sposob polucheniya belkovo-vitaminnogo produkta [A method for producing protein-vitamin product]. Patent RF № 2437558, MPK7 A 23 J 3/00. |
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Authors Skripko Olga Valeryevna, Doctor of Technical Science, Docent, Isaycheva Nadezhda Yuryevna, Pokotilo Olesya Vladimirovna, All-Russian Research Institute of Soy, 19, Ignatyevskoye Shosse, Blagoveschensk, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Ivanov P. P., Khalturin M. A.The usage of a continuously operating apparatus with an oscillating plate for extraction from frozen ashberries.
P. 38-41 | Key words an apparatus with an oscillating plate; ashberry; extract; frequency of oscillations; amplitude of oscillation Abstract |
References 1. Kiseleva T.F. et al. [Identification of the prerequisites for complex processing fruits and berries raw of Siberian region]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2009, no. 3, pp. 7-11. (In Russ.) 2. Babenko Yu.I., Ivanov E.V. Ekstragirovanie. Teoriya i prakticheskie prilozheniya [Extracting. Theory and practical applications]. St. Petersburg, "Professional" Publ., 2009. 336 p. 3. Sorokopud A.F., Ivanov P.P. [Use of systems analysis in the study of machines with vibratory nozzle]. Nauchnyi zhurnal NIU ITMO. Ser. "Protsessy i apparaty pishchevykh proizvodstv", 2014, no. 1. Available at: http://processes.open-mechanics.com/articles/938.pdf. (date: 01.09.2014). (In Russ.) 4. Rozen A.M. et al. Masshtabnyi perekhod v khimicheskoi tekhnologii: razrabotka promyshlennykh apparatov metodom gidrodinamicheskogo modelirovaniya [The large-scale shift in chemical technology: the development of industrial apparatuses by hydrodynamic modeling]. Moscow, Khimiya Publ., 1980. 320 p. 5. Sorokopud A.F., Ivanov P.P., Kustov N.I. Ekstraktor vibratsionnyi [Extractor vibrating]. Patent RF № 2257937, MPK B 01 D 11/02. 6. Gorodetskii I.Ya. et al. Vibratsionnye massoobmennye apparaty [Vibrating mass exchange devices]. Ed. by V.M. Olevskii. Moscow, Khimiya Publ., 1980. 192 p. 7. Ivanov P.P. Razrabotka tekhnologii i apparaturnogo oformleniya proizvodstva kontsentrirovannykh plodovo-yagodnykh ekstraktov dlya molochnoi promyshlennosti: dis. kand. tekhn. nauk [Development of technology and hardware design of concentrated fruit and berry extracts production for dairy industry: Cand. Diss. (Techn. Sci.], Kemerovo, 2002. 135 p. 8. Zolotareva A.M. et al. Plodovo-yagodnoe syr'e sibirskogo sada i ego pishchevaya tsennost' [Fruit and berry raw material of the Siberian garden and its nutritional value]. Novosibirsk, Russian Academy of Agricultural Sciences Publ., 2004. 204 p. 9. Korotkii I.A. Sibirskaya yagoda. Fiziko-khimicheskie osnovy tekhnologii nizkotemperaturnogo konservirovaniya [Siberian berry. Physical and chemical bases of technologies of low-temperature preservation]. Kemerovo, Kemerovo Technological Institute of Food Industry Publ., 2007. 146 p. |
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Authors Ivanov Pavel Petrovich, Candidate of Technical Science, Docent, Khalturin Mikhail Alexeevich, Graduate Student, Kemerovo Technological Institute of Food Industry, 47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Salmanova N. S. Manufacturability and Functionality of Specialized Margarines and Fats "SolPro" for Shortcake Dough
QUALITY AND SAFETY
Belkova M.D. Time Commanded - Principle that Works Safety Culture AiBi
Smirnova N.A. Quality Management of a Cottage Cheese Bioproduct
P. 48-50 | Key words system HACCP, the principles of the HACCP system, cottage cheese bioproduct, dangerous factor, critical control point, HACCP plan, quality, safety Abstract |
References 1. Smirnova N. A., Pas'ko O. V. [Application of HACCP principles in development of the technology of fermented butter biocorrector]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2012, no. 1, pp. 132-136. (In Russ.) 2. Kontareva V. Yu., Kryuchkova V. V., Yatsenko N. N. [Quality management of enriched fermented milk products based on the principles of HACCP]. Vestnik Donskogo gosudarstvennogo agrarnogo universiteta, 2012, no. 3, pp. 57-66. (In Russ.) 3. Pas'ko O. V., Smirnova N. A. [Development of technology for bio curd product]. Pishchevaya promyshlennost', 2012, no. 1, pp. 42-43. (In Russ.) 4. Smirnova N. A. Issledovanie i razrabotka tekhnologii tvorozhnogo bioprodukta: diss. kand. tekhn. nauk [Research and development of technology for bio curd product: Cand. Diss. (Techn. Sci.)]. Omsk, 2012. 187 p. 5. GOST R 51705.1-2001. Quality Systems. Management of food on the principles of HACCP. General Requirements. Moscow, Standartinform Publ., 2009. 12 p. (In Russ.) |
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Authors Smirnova Nataliya Anatolyevna, Candidate of Technical Science, Omsk State Agrarian University named after P.A. Stolypin, 92, Oktyabrskaya St., Omsk, 644122, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INNOVATIVE TECHNOLOGIES
Oganesyants L. A., Fedorenko B. N.Prospects for the Organization of Innovative Biotechnology
P. 51-54 | Key words biotechnology; biosynthesis; biocatalysis; membrane processes; biomembrane technology; organization; development Abstract |
References 1. Panfilov V.A. Teoriya tekhnologicheskogo potoka [The theory of the process stream], 2nd ed., Moscow, KolosS Publ., 2007. 319 p. 2. Fedorenko B.N. Promyshlennaya bioinzheneriya [Industrial bioengineering]. St. Petersburg, Professiya Publ., 2014. 516 p. 3. Fedorenko B.N. [Adaptation of biotechnology to nanomolecular biomembrane technologies]. Materialy mezhdunarodnoi konferentsii "Biologiya - nauka XXI veka" [Proc. of the International conference "Biology - the science of the XXI century" ]. Moscow, MAKS Press, 2012. 1125 p. |
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Authors Oganesyants Lev Arsenovich, Academician of RAS, Doctor of Technical Science, Professor All-Russian Research Institute of Brewing, Nonalcoholic and Wine Industry, 7, Rossolimo St., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. Fedorenko Boris Nikolaevich, 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. |
NEW TECHNOLOGIES IN FORMATION
Edelev D. A., Matison V. A., Mayorova N. V., Stefan Ignar. The Role of the Sectoral Qualifications Framework to Improve the Quality of Higher Education
P. 55-57 | Key words sectoral qualification framework; food industry; quality of higher education; labor functions; employers; Dublin descriptors; training modules Abstract |
References 1. Edelev D.A., Kantere V.M., Matison V.A. [International experience in improving the training of specialists in the food industry: reforms and prospects]. Pishchevaya promyshlennost', 2012, no. 7, pp. 34-37. (In Russ.) 2. Dracheva L.V. [Modern trends of education in the higher school]. Maslozhirovaya promyshlennost', 2013, no. 1, pp. 36-39. (In Russ.) 3. Edelev D.A., Kantere V.M., Matison V.A., Ignar St. [The system of training staff of higher qualification for the food industry on the basis of qualifications frameworks]. Pishchevaya promyshlennost', 2013, no. 1, pp. 6-31. (In Russ.) 4. Edelev D.A., Kantere V.M., Matison V.A., Ignar St. [The system ensuring the quality of the educational process in staff training for the food industry]. Pishchevaya promyshlennost', 2013, no. 2, pp. 42-47. (In Russ.) 5. Dracheva L.V. [Current state and trends in the development of learning in higher school]. Pishchevaya promyshlennost', 2013, no. 2, pp. 52-53. (In Russ.) 6. Edelev D.A., Kantere V.M., Matison V.A., Ignar St. [Improving the system of higher education in European countries]. Pishchevaya promyshlennost', 2013, no. 3, pp. 54-57. (In Russ.) |
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Authors Edelev Dmitriy Arkadyevich, Doctor of Medical Science, Doctor of Economical Science, Professor, Matison Valeriy Arvidovich, Doctor of Technical Science, Professor, Mayorova Natalya Viktorovna, Candidate of Cultural Sciences, Docent, Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, iiukvam@mgupp Ignar Stefan, Dr., Professor, Warsaw University of Life Science, 166, Nowoursynowska Str. 02-787, Warsaw, Poland, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
EVENTS AND FACTS
Modern Technologies for Biomass Processing
Innovations in Analytical Instrumentation