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Food processing Industry №4/2022

The results of the work of Food and Processing industry Enterprises of Russia


Dotsenko S. M., Guzhel Yu. A., Zverkov D. D.Substantiation of innovative methods for obtaining butter for specialized purposes

P. 8-11 DOI: 10.52653/PPI.2022.4.4.001

Key words
physiological adaptation, stress, protection, scheme, products, method, cedar oil, butter, magnolia vine, composition, properties

Currently, food technologies related to the creation and production of specialized food products with appropriate effects, which are regulated by national standards, are of great importance. The article is devoted to solving the urgent task of producing specialized food products using plant adaptogens - a complex of wild-growing raw materials. On the basis of the adopted approaches, the possibility and expediency of creating a specialized purpose butter is substantiated. Methods and schematic diagrams have been developed for obtaining butter of a specialized orientation of a given composition and properties, according to which the product is obtained by partially replacing milk fat with vegetable fat, as well as by using nut-lemongrass filler. The methods include such basic technological operations as dosing of raw materials and intermediates, mixing and churning, separation of buttermilk, molding and packaging of the finished product. The article presents a comparative biochemical composition of the obtained products containing an antioxidant complex and tonic substances in the form of Chinese lemongrass lignans and traditional products. It has been established that the innovative oil has higher organoleptic indicators in taste and smell (when compared with traditional), and the presence of vitamin E + vitamin K complex in the composition of the product with the presence of tonic substances of Chinese lemongrass in the form of schizandrine and schizandrol provides it with antioxidant-adaptogenic properties. The developed products can be used in the nutrition of astronauts and stetscontent located in the conditions of the Far North and the Arctic.

1. Mirson F. Z. Adaptation, stress, prevention. Moscow: Nauka, 1987. 287 p. (In Russ.)
2. Nadirov N. K. Tocopherols and their use in medicine and agriculture. Moscow: Nauka, 1991. 336 p. (In Russ.)
3. Mukhamedzhanova D. M. Study of the complex of biologically active substances of various types of wild rose and the creation of medicines based on waste-free technology: 15.00.02 "Pharmaceutical chemistry and pharmacognosy"; abstract of the dissertation for the degree of Doctor of Pharmaceutical Sciences / Mukhamedzhanova Dilbar Makhmudovna. Institute of Pharmacy of the Ministry of Health and Medical Industry of the Russian Federation. Moscow, 1996. 34 p. (In Russ.)
4. Makarov V. G. Polyphenolic compounds - lignans promising therapeutic and prophylactic agents with a wide spectrum of action. III International Congress Actual problems of creating new drugs of natural origin. Saint Petersburg: Pushkin, 1999. P. 42-50 (In Russ.).
5. Shabrov A. V., Dadali V. A., Makarov V. G. Biotechnological bases of action of food micronutrients. Moscow: Avvallon, 2003. 108 p. (In Russ.)
6. Tsersovski G., Zonta Z., Jost F. Production of dairy products. Quality and efficiency. Moscow: Food Industry, 1979. 288 p. (In Russ.)
7. Okhrimenko O. V., Okhrimenko A. V. Study of the composition and properties of milk and dairy products. Workshop on "Chemistry and Physics of Milk". Vologda: Dairy, 2000. 162 p.
8. Krotova I. V., Efremov A. A. Investigation of the chemical composition of the fruits of Schisandra chinensis. Himiya rastitel'nogo syr'ya = Chemistry of plant raw materials. 1999;(4):131-133 (In Russ.).
9. Patent No. 2760594 Russian Federation, IPC A23L33/185 A23J3/14 A23L25/00 A23L2/52 A23L23/00. The method of preparation of functional products of specialized orientation No. 2021105509; Appl. 03/04/2021; published on November 29, 2021 / Dotsenko S. M., Guzhel Yu. A., Zverkov D. D.; applicant AmSU. 6 p. (In Russ.)
10. Patent No. 2756001 Russian Federation, IPC A23L 33/185 A23J 3/14A23L 25/00 A23L 23/00 A23L 2/52. The method of preparation of functional products No. 2021105766; Appl. 03/05/2021; published on September 24, 2021 / Dotsenko S. M., Guzhel Yu. A., Zverkov D. D.; applicant AmSU. 6 p. (In Russ.)
Dotsenko Sergey M., Candidate of Technical Sciences, Professor,
Guzhel Yuliya A., Candidate of Technical Sciences
Amur State University,
21, Ignat'evskoe highway, Blagoveschensk, 675028, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zverkov Denis D., postgraduate student
Far Eastern State Agrarian University,
86, Politekhnicheskaya str., Blagoveshchensk, 675000

Iztaev A., Yazykbaev E. S., Yakiyaeva M. A., Kurbaniyazov S. K.Sorgy syrup is an alternative to sugar in food production

P. 12-15 DOI: 10.52653/PPI.2022.4.4.002

Key words
sugar beet, sugar, sugar sorghum, sorghum syrup, wheat bread, sugar baked goods

The article discusses the use of an environmentally friendly sugar-containing product - sorghum syrup in the food industry instead of granulated sugar, which contains harmful chemicals. For example, in Europe, Russian sugar (and hence Kazakhstani) is not recognized as a food product, since, in addition to color, it also contains technogenic impurities in the form of formalin, lime, and sulfur, which cause various diseases. Sorghum juice, obtained by mechanical squeezing of the stems on roller plants, is processed into sorghum syrup, which is not inferior to cane and beet sugar in terms of nutritional value, is easier to digest by the human body, does not contain impurities and is an environmentally friendly product. Sorghum syrup is produced in many countries, including Hungary, China, and in the USA the annual volume exceeds 10 million liters. In these countries, sorghum syrup is used as a standalone product or as a substitute for traditional sugar in food production. Pure sorghum, sometimes called sorghum syrup, is made from natural juice obtained from a plant called cane sorghum. This juice is concentrated by evaporation in an open pan, purified from impurities, obtaining a soft fragrant syrup. Sorghum syrup is made from the green sap of the sorghum plant, which is extracted from the crushed stems and then heated to evaporate excess water, leaving the syrup. Sugarcane is obtained from the cane by collecting its leaves and crushing or rubbing the juice. As the research results showed, the optimal amount of sorghum syrup in the production of wheat bread is 8% by weight of flour in the dough instead of 1% sugar; the optimal amount of sorghum syrup in the production of sugar cookies is 50% sorghum syrup to the mass of powdered sugar. Thus, when replacing sugar with sorghum syrup in the process of food production, firstly, the import of sugar is reduced by replacing it with domestic sorghum syrup in the food industry, and secondly, due to the use of an environmentally friendly product, the harmful effects of a sugar-containing product on the human body are eliminated.

1. Will Kazakhstan be left without sweets? What will happen to sugar prices [Internet resource] https://ru.sputnik.kz/economy/20210521/17116409/Kazakhstan-sakhar-ceny.html (Date of access: 01/05/2022) (In Russ.).
2. Sugar in Kazakhstan: consumption, imports, deficit [Internet resource] https://ru.sputnik.kz/infographics/20210714/17599744/Sakhar-v-Kazakhstane.html (Date of access: 01/10/2022) (In Russ.).
3. Sorghum [Internet resource]. https://agro-mart.kz/sorgo/ (Date of access: 01/10/2022) (In Russ.).
4. Sugar is a sweet poison [Internet resource]. https://lektsii.net/5-54423.html (Date of access 01/05/2022) (In Russ.).
5. Tsarev A. P., Morozov E. V. Agrobiological bases for the cultivation and use of sorghum crops in the Volga region. Scientific publication. - Saratov: Saratov State Agrarian University, 2011. - 244 p. (In Russ.)
6. Kadyrov S. V., Fedotov V. A., Bolshakov A. Z., Klepko Yu. N., Bondarenko S. M., Kritsky A. N., Usatova O. A. Sorghum in the Central Chernozem Region (scientific publication). - Rostov on Don: Rostizdat, 2008. 80 p. (In Russ.).
7. Gorbunov V. S., Kostina G. I., Ishin A. G. et al. Resource-saving technology for the production of grain sorghum. M.: Rosinformagrotekh, 2012. 40 p. ISBN 978-5-7367-0918-2. (In Russ.)
8. Lapa O. M., Barbaruk V. T., Sviridov A. M., Zozulya O. L. Grain sorghum in the minds of Ukraine / Ed. O.M. Lapi. TOV "Singenta", 2012. 48 p. (In Ukrainian)
9. Golubeva L. V., Pozhidaeva E. A. Study of the functional and technological properties of sugar sorghum syrup and its use in ice cream technology. Tekhnika i tekhnologiya pischevikh proizvodstv = Technique and technology of food production, 2019;03(49):431-437 (In Russ.).
10. Development of technology for storing sorghum and obtaining sugar syrup from sorghum of Kazakhstani varieties. Final report on R & D / JSC "ATU"; leader Iztaev A. I. Almaty, 2014. 82 p. (State No. GR 0112RK02496, State No. GR 0214RK028663) (In Russ.)
Iztayev Auelbek, Doctor of Technical Sciences, Professor, Academician of NAS of RK,
Yazykbayev Yerkin S., Candidate of Technical Sciences,
Yakiyayeva Madina A., Doctor in Philosophy, associate professor
Almaty Technological University,
100, Tole bi str., Almaty, Kazakhstan, 050012, 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.
Kurbaniyazov Saken K., Candidate of Technical Sciences
International Kazakh-Turkish University named after Khoja Akhmet Yasaui,
5, str. B. Sattarkhanova, Turkestan, Kazakhstan, 161200, This email address is being protected from spambots. You need JavaScript enabled to view it.

Guseva Ò. B., Soldatova S. Yu.Metodological approaches to rationing natural declines frozen fish in long-term storage

P. 16-18 DOI: 10.52653/PPI.2022.4.4.003

Key words
frozen fish, long-term storage, rates of natural loss, rationing

During the storage, there is a natural declines of frozen fish. Natural loss is one of the fatal losses that can be reduced, but cannot be completely eliminated. To normalize natural loss, a rational approach to the balance between the optimization of the cost of goods and the cost of their storage is required. Attrition rates need to be developed and regularly reviewed depending on the type of fish and storage conditions. The norms of natural loss during storage of frozen fish are developed on the basis of experimental studies and further statistical processing of the results. To determine the norms of the natural loss of food products, a mandatory laying of the product for full-scale storage is required, during which it is necessary to carry out measurements at certain time intervals, as well as iterative repetition of tests. A methodology for establishing the norms of natural declines of frozen fish during long-term storage has been developed in Research Institute for Storage Problems of the Federal Reserve. To develop a methodology for determining the norms of natural loss of frozen fish, data were collected and analyzed on quantitative losses for various types of frozen fish. The experiment was carried out under the established temperature and humidity conditions. The fish was stored at a temperature of minus 18 °C and a relative air humidity of 60% in accordance with the expiration date for each species. In accordance with the developed procedure for the natural loss of frozen fish for each type of fish and depending on the temperature and humidity conditions separately. In case of a change in the temperature and humidity regime of natural necessity, it must be corrected. The methodology regulates the number and repetition of experiments, the number of control places and the weight of a separate control place, the form of accounting for mass measurements. For each control place, its mass should be determined at the initial and controlled moment of storage, which makes it possible to establish the change in mass. The methodology describes in detail the conditions for conducting research, presents a detailed calculation algorithm for determining the norms of natural loss. The methodology can be used to develop an optimal experimental scheme to establish the quantitative losses of frozen fish during long-term storage and to establish the norms of natural loss.

1. Rezgo G. Yu. Problems of rationing the natural loss of food products. Mezhdunarodnaya nauchno-prakticheskaya konferenciya "O problemah obespecheniya v sovremennyh usloviyah kolichestvennoj i kachestvennoj sohrannosti material'nyh cennostej postavlyaemyh i zakladyvaemyh v gosudarstvennyj rezerv" = International scientific and Practical conference "Problems of ensuring in modern conditions the quantitative and qualitative safety of material values supplied and pledged to the state reserve". Nauchno-issledovatel'skij institut problem hraneniya. Moscow, 2011;2:44-58 (In Russ.).
2. Babickaya T. I. Problems of accounting for commodity losses. Baikal Research Journal [Electronic journal]. 2011;(1): 6-9 (In Russ.). Available from: https://brj-bquep.ru/reader/article.aspx?id=7522
3. Nikolaeva M., Dukanich L. Legal and regulatory framework for disposal of food shrinkage. Torgovo-ekonomicheskij zhurnal = Russian Journal of Retail Management. 2016; 3(2):121-130 (In Russ.).
4. Prischepa L. V. Loss and the natural decline of goods. Innovacionnaya ekonomika: perspektivy razvitiya i sovershenstvovaniya = Innovative economy: prospects for development and improvement. 2016:5(15):122-127 (In Russ.).
5. Kostyukova I. N., Lugovskoj D. V. Accounting for shortages and losses from damage. Buhgalteriya i zakon = Accounting and law. 2011:11(155):13-21 (In Russ.).
6. Koreshkov V. N. Scientific and practical aspects of the application of the norms of natural loss of meat and meat products during refrigeration processing and storage. Vsyo o myase = All about meat. 2009:5:S.45-49 (In Russ.).
7. Decree of the Government of the Russian Federation No. 814 "On the procedure for approving the norms of natural loss during storage and transportation of inventory items" dated November 12, 2002.
Guseva Òat'yana B., Candidate of Biological Sciences,
Soldatova Svetlana Yu., Candidate of Technical Sciences
Research Institute for Storage Problems of the Federal Reserve,
40, bld. 1, Volochaevskaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.

Shevchenko T. V., Ustinova Yu. V., Ermolaeva E. O. Gorlov D. S.The effect of microwave radiation on grain crops

P. 19-21 DOI: 10.52653/PPI.2022.4.4.004

Key words
gluten, microwave radiation, lipase, flour, oats, heat treatment

Whole grain cereal with high nutritional value - oats, is a rich source of dietary fiber, especially soluble, as well as antioxidant compounds and slow-digesting starch. Starch and beta-glucan are the most common carbohydrate polymers available in oat products; however, their simultaneous isolation during extraction depends on the morphological and technological conditions of the raw materials. The effect of microwave heating on oat grains (700 W in 0-60 sec) has been studied. The activity of lipase and lipoxygenase of oats treated with microwave radiation (MVI) was monitored, and the storage of whole grain flour at 35 °C was also investigated. The results showed that the MVI affected the properties and viscosity of gluten to a negligible extent when the microwave processing time was less than or equal to 20 seconds. Microwave processing for longer periods of time (?30 seconds) increased the temperature ?68 °C, which damaged gluten and made wheat unsuitable for the preparation of bakery products. When processing starch with MVI, the initial gelatinization temperature increased as the microwave processing time increased from 65.2 °C (control, 0 sec) to 85.5 °C (60 sec, 700 W). The final viscosity of the processed starch MVI increased, due to the destruction of the intermolecular force between starch and gluten proteins. The effect of microwave heating on the storage of whole grain flour shows that the values of free fatty acids of the controlled sample (0 sec) increased sharply and reached 124.36 mgCON/100 g after 4 weeks of storage. The values of free fatty acids of the samples subjected to microwave treatment for 20 and 60 seconds were stable during the first 2 weeks of storage, and then increased. After 4 weeks of storage, the FFA value of the sample treated with a microwave oven of 60 seconds still did not reach 80 mgCON/100 g. The results obtained as a result of experiments on the activity of enzymes and the duration of storage showed that microwave processing can extend the shelf life.

1. Gridina S. B., Zinkevich E. P., Vladimirceva T. A., Zabusova K. A. Enzymatic activity of cereals. Vestnik KrasGAU = KrasGAU Bulletin. 2014;(8):57-60 (In Russ.).
2. Gryunval'd N. V. Grain quality problems arising during its long-term storage. Hranenie i pererabotka zerna = Storage and processing of grain. 2006;(5):31-33 (In Russ.).
3. Kolpakova V. V., Volkova A. E., Nechaev A. P. Emulsifying and Foaming Properties of Wheat Bran Protein Flour. Izvestiya vuzov. Pischevaya tekhnologiya = Proceedings of universities. Food technology. 1995;(1-2):34-37 (In Russ.).
4. Vanin S. V., Kolpakova V. V. Functional properties of dry wheat gluten of different quality. Izvestiya vuzov. Pischevaya tekhnologiya = Proceedings of universities. Food technology. 2007;(1):21-24 (In Russ.).
5. Drozdova N. A., Nasonova V. V. Influence of various food additives and ingredients on the technological characteristics of animal proteins. Teoriya i praktika pererabotki myasa = Theory and practice of meat processing. 2016;(3):48-56 (In Russ.).
6. Agapkin A. M. A little more on the nutritional value of gluten. Innovacionnaya nauka = Innovative Science. 2021;(4):20-22 (In Russ.).
7. Kolpakova V. V., Studennikova O. Yu. Hydration capacity and physicochemical properties of wheat gluten proteins. Izvestiya vuzov. Pischevaya tekhnologiya = Proceedings of universities. Food technology. 2009;(2-3):5-8 (In Russ.).
8. Mudrikova O. V., Mitrohin P. V. Research on the effect of detergents on milk proteins. Tekhnika i tekhnologiya pischevyh proizvodstv = Technique and technology of food production. 2010;1(16):61-64 (In Russ.).
9. Rovnyagina N. R., Tihonova T. N., Molodenskij D. S., Shirshin E. A. Detection of conformational changes in albumin during its glycation and thermal denaturation by fluorescence spectroscopy and small-angle X-ray scattering. Izvestiya Saratovskogo universiteta. Novaya seriya. Seriya "Fizika" = News of Saratov University. New ser. Ser. "Physics". 2017;(3):179-190 (In Russ.).
10. Getmanec V. N. Processing of whey into milk albumin. Vestnik Altajskogo gosudarstvennogo agrarnogo universiteta = Altai State Agrarian University Bulletin. 2013;4(102):78-79 (In Russ.).
Shevchenko Tat'yana V., Doctor of Technical Sciences, Professor,
Ustinova Yuliya V., Candidate of Technical Sciences,
Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor,
Gorlov Danil S., undergraduate
Kemerovo State University,
6, Krasnaya str., Kemerovo, 650043, 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.

Smorodinskaya S. V., Nikiforov-Nikishin D. L., Alekseev A. E., Gribkova V. A.Application of butary acid and organomineral chelate additive for the production of functional bakery products

P. 22-27 DOI: 10.52653/PPI.2022.4.4.012

Key words
model organisms, functional nutrition, gastrointestinal tract, histology, rheology, organoleptics

In this work, based on the results of our own research, it was found that organomineral chelate supplements and butyric acid are essential components of functional nutrition for the population at risk for diseases of the gastrointestinal tract and the digestive system as a whole. These compounds were included in the formulation of bakery products in order to compensate for the deficiency of microelements and stimulate digestion processes. Due to the special requirements for the use of functional additives in food products, it becomes necessary to assess the biologically active dosages indicated in the formulations for biosafety. The results of studies of the introduction of a chelate additive in concentrations of 0.5; 1.0 and 2.0 mg/kg of finished products in bakery products revealed no changes in the microstructure of the dough and the quality of the finished product. At the same time, organoleptic indicators determined the presence of a metallic taste at the maximum concentration of chelates. In turn, when added to the recipe, butyric acid activated the yeast enzyme complex, accelerated fermentation, and increased the lifting power of the dough by 8.2% compared to the control. An increase in the friability and porosity of the crumb of a bakery product was recorded. The experts revealed the presence of an off-taste in the sample at a maximum concentration of butyric acid of 2 mg/kg of the finished product. Assessment for biosafety and identification of threshold values for dosages of food additives was carried out on a generally accepted model organism for toxicity assessment (Danio rerio) [1]. Danio rerio is a fish of the Cypriniformes order, widely used in toxicological studies, including in assessing the quality of feed and food additives. A number of key features, in particular, such as small size, rapid embryonic development (~72 h), the rate of generational turnover, the transparency of eggs during embryonic development, and genetic similarities with humans; allowed Danio rerio to become one of the key models in biomedical, toxicological, and basic research [2]. Studies have revealed activation of the intestinal immune response due to an increase in the number of lymphocyte cells in the mucous membrane, as well as an increase in the number and volume of goblet cells, which may indicate an intensification of digestion processes. Based on the results of the study, the optimal concentrations of these food additives were determined for inclusion in the composition of a bakery product. The studied food additives have a high potential for use in the design of formulas for preventive and functional nutrition products.

1. Nikiforov-Nikishin D. L. et al. Toxicity of metal chelates mixture in aquatic environment at Danio rerio. IOP Conference Series: Earth and Environmental Science. IOP Publishing2021;839(5):052010.
2. Zub A. V. et al. Possibility of using the biological model of the freshwater fish Danio rerio in preclinical studies. Vestnik Volgogradskogo gosudarstvennogo medicinskogo universiteta = Bulletin of Volgograd State Medical University. 2020;1(73):10-13 (In Russ.).
3. Lakatos B. et al. The role of essential metal ions in the human organism and their oral supplementation to the human body in deficiency states. Orvosi hetilap. 2004;145(25):1315-1319.
4. Bhagwat V. G., Balamurugan E., Rangesh P. Cocktail of chelated minerals and phytogenic feed additives in the poultry industry: A review. Veterinary World. 2021;14(2):364.
5. Mezes M., Erdelyi M., Balogh K. Deposition of organic trace metal complexes as feed additives in farm animals. European Chemical Bulletin. 2012;1(10):410-413.
6. Ashmead H. D. The roles of amino acid chelates in animal nutrition: summary and conclusion. 1992.
7. Apines-Amar M. J. S. et al. Amino acid-chelate: a better source of Zn, Mn and Cu for rainbow trout, Oncorhynchus mykiss. Aquaculture. 2004;240(1-4):345-358.
8. Garcia-Aranda J. A., Wapnir R. A., Lifshitz F. In vivo intestinal absorption of manganese in the rat. The Journal of nutrition. 1983;113(12):2601-2607.
9. Skal'nyj A. Micronutrients: vigor, health, longevity. Litres, 2019 (In Russ.).
10. Medvedev A. M., Magomedov A. M., Mishkevich Je. Ju. Modern methodological approach to food enrichment with essential microelements. Nauka. Tehnika. Tehnologii (politehnicheskij vestnik) = Science. Technique. Technologies (politechnic bulletin). 2019;(3):288 (In Russ.).
11. Sedakova V. A., Klebanov A. V., Klebanova N. A. Short-chain fatty acids as markers of metabolic activity of intestinal microflora. 2021 (In Russ.).
12. Denisenko L. I. Characterization of bacteria of the genus bacillus megaterium and enterococcus faecium as a basis for feed probiotic additive. Innovacionnye tehnologii v zootehnii i veterinarii = Innovative technologies in zootechnics and veterinary science. 2021:19-26 (In Russ.).
13. Abdel-Latif H. M. R. et al. Benefits of dietary butyric acid, sodium butyrate, and their protected forms in aquafeeds: a review. Reviews in Fisheries Science & Aquaculture. 2020;28(4):421-448.
14. Il'chenko I. Butyrate: Important and valuable feed additives. Effektivnoe zhivotnovodstvo = Efficient livestock breeding. 2021;(4):20-25 (In Russ.).
15. Omosowone O. O., Dada A. A., Adeparusi E. O. Comparison of dietary butyric acid supplementation effect on growth performance and body composition of Clarias gariepinus and Oreochromis niloticus fingerlings. 2018.
16. Borisov N. Organic micronutrients a dan of fashion or a serious prospect? Effektivnoe zhivotnovodstvo = Efficient livestock breeding. 2020;9(166) (In Russ.).
17. Zon L. I., Peterson R. T. In vivo drug discovery in the zebrafish. Nature Reviews Drug Discovery. 2005;4(1):35-44.
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19. Korosteleva D. S., Tihonova N. V. Development and evaluation of the quality of bread enriched with bad aramin. Pischevye tehnologii i biotehnologii = Food Technology and Biotechnology. 2021:333-338 (In Russ.).
20. Vaulina G. A., Evseev N. V. Whipped yeast-free bread. 2019.
21. Howe K. et al. The zebrafish reference genome sequence and its relationship to the human genome. Nature. 2013;496(7446):498-503.
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Smorodinskaya Svetlana V., postgraduate,
Nikiforov-Nikishin Dmitriy L., Candidate of Biological Sciences,
Alekseev Alexander E., postgraduate,
Gribkova Vera A., Candidate of Technical Sciences
K. G. Razumovsky Moscow State University of Technology and Management,
73, Zemlyanoy Val str., Moscow, 119049, This email address is being protected from spambots. You need JavaScript enabled to view it.


Kolonchin K. V., Seregin S. N., Gorbunova M. A.Antarctic krill harvesting: soviet experience and new guidelines for development, taking into account international agreements

P. 28-33 DOI: 10.52653/PPI.2022.4.4.005

Key words
an unclaimed resource is Antarctic krill, the possibility of resuming production, water areas, investments, extraction and processing technologies

The struggle for food resources is becoming more acute in the search for new types of aquatic biological resources due to the fact that today almost all water areas are distributed among individual states, 200-mile economic zones have been introduced, and all this is formalized by relevant international agreements. Today, both among the producing countries of aquatic biological resources and other industrialized countries, much attention is paid to the search for small-sized hydrobionts, which are not yet fully demanded by the market, which include the Antarctic shrimp (krill). Antarctic krill is the most widespread zooplankton in the Southern Ocean. As a result of the implementation of the state policy of the krill program, it became possible to catch krill in the period from 1971 to 1991 in the amount of about 4.0 million tons. During the period of the most active catch, its production during the Arctic season was approximately 350-400 thousand tons. However, since 1992 the krill fishery has been discontinued for known reasons. In 2009-2010 a number of Russian companies carried out episodic krill fishing expeditions with a total catch of 17 thousand tons. Interest in krill fishing is constantly on the agenda of the Federal Agency for Fishery; in 2021, a meeting was held in Vladivostok on the topic "On the resumption of Antarctic krill production by Russian fishing organizations and the construction of krill fishing vessels". The meeting addressed a wide range of issues related to the organization of scientific expeditions, the availability of the necessary vessels for organizing the harvesting and processing of krill, infrastructure issues, promising types of krill products, interaction with the CCAMLR Secretariat on securing the right to catch Antarctic krill for Russian users, taking into account international experience in the Convention area of this organization. The development of the domestic efficient krill fishery requires the organization of a modern competitive krill fishery in the conditions of the Olympic system of access to its resources.

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9. Strategic direction in the field of digital transformation of the sectors of development of the agro-industrial and fishery complexes of the Russian Federation for the period up to 2030. Decree of the Government of the Russian Federation of December 29, 2021 No. 3971-r. (In Russ.).
Kolonchin Kirill V., Candidate of Economic Sciences
Russian Federal Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.
Seregin Sergey N., Doctor of Economic Sciences, Professor
V. M. Gorbatov Federal Science Center for food systems of RAS,
26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.
Gorbunova Marina A.
Russian Federal Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya str., Moscow, 107140

Chernyakov M. K., Chernyakova M. M., Chernyakova I. A., Suleymanov Sh. I.Balance method of resource potential assessment for food industry organizations

P. 34-37 DOI: 10.52653/PPI.2022.4.4.006

Key words
food industry, resource, potential, analysis, evaluation, balance, method, model

The main goal of the development of the food industry, which is part of the agro-industrial complex of the country, is to ensure the food security of the state. The purpose of the study was to develop a balance model for assessing the potential of organizations and testing it on the example of economic entities that form the resources of the food industry. The proposed balance model of resource potential makes it possible to analyze the sources of formation of the resources of the main types of food and the channels of their use. The analysis of the balance model of resource potential on the example of the vegetable growing industry for 1990-2020 showed both in Russia as a whole and in its districts a slow but steady growth in their production and consumption. However, it should be noted that the level of consumption per capita is not sufficient for all territories to ensure the recommended rational norms of consumption of vegetable products. The existence of a direct linear relationship between the main parameters of the resource potential, with the exception of the import and export of vegetable and melon products, has been established. It is these latter indirect parameters that have the most significant impact on the level of consumption of vegetable production per capita. A mathematical model has been developed to predict the level of consumption of vegetable products per capita, depending on the parameter of their export to other regions and foreign countries. The study contributes to the development of theoretical approaches to assessing the impact of resource potential on the level of consumption of vegetable products per capita. The practical value of the study lies in the possibility of using a balance model to assess and predict the performance of food industries, taking into account their impact on the level of consumption of its products.

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Chernyakov Mikhail K., Doctor of Economic Sciences, Professor
Novosibirsk State Technical University,
20, Karl Marx avenue, Novosibirsk, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chernyakova Mariya M., Candidate of Economic Sciences,
Chernyakova Irina A.
Institute of management - Branch of the Russian Presidential Academy of national economy and public administration,
6, Nizhegorodskaya str., Novosibirsk, Russia, 630102, 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.
Suleymanov Shakir I.
LLC "OPH Dary Ordynsk",
33/1, Volkhovskaya str., Novosibirsk, Russia, 630045, This email address is being protected from spambots. You need JavaScript enabled to view it.

Magomedov M. D., Savostin D. S., Savostin S. D., Stroev V. V.Improving the t echnical level of production of feed mills

P. 38-41 DOI: 10.52653/PPI.2022.4.4.007

Key words
scientific and technological progress, technical level of production of feed mills, moral and physical wear of machinery and equipment, joint ventures, machine-building enterprises

The article shows the relationship between scientific and technological progress (STP) and the technical level of production of the enterprise (they are closely related to each other. However, it is impossible to identify them for the following reasons: the concept of STP is broader than the technical level of production of the enterprise; the technical level of production of the enterprise is assessed by the degree of practical use of the achievements of STP in technology, technologies and organization of production), the indicators of the assessment of the technical level of the enterprise (the state of mechanization and automation of production at the enterprise, which is determined by the level of performance by workers of the volume of work by mechanized and automated labor; the specific weight of the volume of products produced on progressive machinery and technology in its total quantity; the number of morally worn out machines and equipment used in the production of compound feeds; the level of physically worn-out machines and equipment), a brief assessment of the state of the technical level of production of compound feed enterprises of the Russian Federation is given (currently, machines and equipment with great physical and moral wear are used at the country's compound feed enterprises. In addition, they are produced in limited quantities in the Russian Federation. In such conditions feed mills, in most cases, are forced to import them), the positive and negative aspects of using imported machines and equipment are outlined (they have high technological efficiency. However, they are very expensive), in most cases the prices of domestic technological machines and equipment for the production of compound feeds are lower, but at the same time their quality is desirable leave the best. To change the situation in a positive direction, first of all, it is necessary to create joint ventures for the production of machinery and equipment for the food industry, including feed (the experience of creating joint ventures in the automotive industry has confirmed their high efficiency), it is proposed to provide benefits on customs payments for the import of machinery and equipment for feed mills (they should gradually decrease as domestic production is established), it is indicated that it is necessary to build domestic enterprises for the production of machinery and equipment for the food industry that meet international standards, in order to prevent further deterioration the quality of products produced on existing machines and equipment is proposed to increase the interest of workers by increasing wages and other incentives, an economic calculation is presented confirming a positive result when introducing advanced machines and equipment at a feed mill.

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2. Magomedov M. D., Alekseycheva E. Yu. Mechanism for assessing the impact of the sales system on the market. Khranenie i pererabotka selkhozsyr'ya = Storage and processing of agricultural raw materials. 2001;(4):31-32 (In Russ.).
3. Magomedov M. D., Alekseycheva E. Yu. Optimization of the product range is a prerequisite for increasing competitiveness. Pischevaya promyshlennost' = Food industry. 2001;(5):42 (In Russ.).
4. Magomedov M. D., Alekseycheva E. Yu. The problem of increasing the competitiveness of the enterprise. Pischevaya promyshlennost' = Food industry. 2001;(6):26 (In Russ.).
5. Magomedov M. D., Alekseycheva E. Yu. Methods of assessing the competitive potential of an enterprise and conditions for its increase. Khranenie i pererabotka selkhozsyr'ya = Storage and processing of agricultural raw materials. 2001;(7) (In Russ.).
6. Magomedov M. D., Alekseycheva E. Yu. Acceleration of the motivation process - a factor of increasing the competitiveness of the enterprise. Pischevaya promyshlennost' = Food industry. 2000;(11):14-15 (In Russ.).
7. Kudryavtsev V. V., Magomedov M. D. Integration of meat industry enterprises. Myasnaya promyshlenniost' = Meat industry. 2012;(6):4-7 (In Russ.).
8. Kudryavtsev V. V., Magomedov M. D. Development of the raw material base of meat industry enterprises. Myasnaya promyshlennost' = Meat industry. 2012;(5):4-7 (In Russ.).
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10. Magomedov M. D., Frolov A. S. Improvement of product promotion. Pischevaya promyshlennost' = Food industry. 2007;(3):24-25 (In Russ.).
Magomedov Magomed D., Doctor of Economic Sciences, Professor
Moscow City Pedagogical university,
4, bld. 1, 2nd Agricultural lane, Moscow, 129226, This email address is being protected from spambots. You need JavaScript enabled to view it.
Savostin Dmitriy S.
Central Bank of the Russian Federation, Department of Monetary Policy,
12, Neglinnaya str., Moscow, 107016, This email address is being protected from spambots. You need JavaScript enabled to view it.
Savostin Sergey D., Candidate of Technical Sciences
Moscow State university of food production,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Stroev Vladimir V., Doctor of Economic Sciences, Professor
State university of Management,
99, Ryazanskiy avenue, Moscow, 109542, This email address is being protected from spambots. You need JavaScript enabled to view it.


Strizhevskaya V. N., Simakova I. V., Volf E. Yu., Ganina V. I., Kulikov D. A.Technological aspects of the safety of some fast food products

P. 42-46 DOI: 10.52653/PPI.2022.4.4.008

Key words
instant noodles, instant mashed potatoes, mass fraction of compounds insoluble in petroleum ether, epoxides, fat component safety

The article discusses changes in fats that were used as a technological factor for the production of instant products and were sorbed by the products. The potential risk of regular consumption of such products is considered. Safety was assessed by physicochemical changes in the extracted fat component from fast food products. The objects of study of this work were selected the most popular instant products among consumers in the Russian Federation: instant noodles, instant mashed potatoes of popular brands. As the analysis of the results obtained during the research showed, the content of the mass fraction of the extracted fat in all samples exceeds that stated on the package. The higher proportion of fat in products is likely due to the increased fat absorption of the product during the hot oil dehydration process. In the study of the fatty acid composition of the analyzed products, it was found that palm oil is predominant in the fat component. It differs from other vegetable fats in its high content of saturated fatty acids. According to the research results, it was noted that the content of secondary products insoluble in petroleum ether is more than 1%, this is a risk factor for regular consumption of such products. The amount of epoxides has also been significantly increased, for some samples more than 52 mmol/kg. An increased content of fat oxidation products is a potential risk factor that provokes diseases of the gastrointestinal tract, cardiovascular and immune systems, changes in the blood count. The data obtained indicate the need for a critical assessment of the production technology, as well as the advisability of introducing regulatory standards related to the safety control of the fat component of fast food products in order to reduce the impact of toxic products of fat oxidation on the human body and, as a result, reduce the burden of diseases of civilization.

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Strizhevskaya Victoriya N., Candidate of Technical Sciences,
Simakova Inna V., Doctor of Technical Sciences, Professor
Vol'f Ekaterina Yu., Candidate of Technical Sciences,
Saratov State Agrarian University named after N. I. Vavilov,
220, Bolshaya Sadovaya str., Saratov, Russia, 410005, 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.
Ganina Vera I., Doctor of Technical Sciences, Professor,
Kulikov Dmitriy A., Candidate of Technical Sciences
Moscow State University of Technology and Management named after K. G. Razumovsky (First Cossack University),
73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.

Misteneva S. Yu., Scherbakova N. A., Zaytseva L. V., Baskakov A. V.Development main direction of complex fortification of baked confectionery products

P. 47-52 DOI: 10.52653/PPI.2022.4.4.013

Key words
flour confectionery, biscuits, complex fortification, recipe composition, critical substances, added sugar, fat, salt, food safety, labeling, packaging

The focus of modern consumers on the choice of products with an optimal nutritional composition leads to the need to expand the market for food products developed on the basis of the principles of healthy nutrition: with a reduced content of added sugar, fat and salt, with the presence of functional ingredients, and a minimum list of recipe components. Snacks currently account for about one-third of daily energy intake and typically consist of high-calorie foods, including flour confectionery. Improvement of their recipe composition is recognized as one of the promising strategies for optimizing the quality of industrially produced food products all over the world. Based on the analysis of various groups of biscuits, it was determined that the groups of sugar, butter and oatmeal biscuit have the most critical composition, the content of added sugar in them can reach 28.5 %, 39.0 %, 40.0 %, respectively. Butter and sugar biscuits additionally contain a high percentage of fat up to 21.5-33 %. The paper proposes a new approach aimed on creating flour confectionery products with specified criteria of quality, manufacturability, functionality and safety. Five main areas of complex fortification are identified and a set of actions for the effective development of each of them is determined. Comprehensive fortification of flour confectionery products is an actual area of research and an effective tool for the development of new generation products.

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Misteneva Svetlana Yu.,
Scherbakova Natal'ya A., Candidate of Technical Sciences,
Zaytseva Larisa V., Doctor of Technical Sciences,
Baskakov Andrey V.
All-Russian Scientific Research Institute of Confectionery Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
20, bld. 3, Electrozavodskaya str., Moscow, 107023, 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.


Shterman S. V., Sidorenko M. Yu., Shterman V. S., Sidorenko Yu. I.The use of isomaltulose in sports nutrition

P. 53-58 DOI: 10.52653/PPI.2022.4.4.009

Key words
sports nutrition, carbohydrates, isomaltulose, glycemic index, sports performance, sports endurance

Nowadays in many countries of the world intensive researches is being carried out on the study of carbohydrates, which can be components of sports nutrition, in order to get high athletic performance by athletes. One of these carbohydrates currently investigating is the isomer of sucrose - isomaltulose. Just like sucrose, it is completely, but at the same time much more slowly absorbed in the human body, and therefore is characterized by a low glycemic index. The aim of this work was to study the benefits as well as possible complications associated with the use of isomaltulose in sports practice. Based on the analysis of experimental data, it was shown that the consumption of isomaltulose makes it possible to stabilize the blood glucose level and prevent its sharp drop during physical exertion, which has a positive effect on the ability of athletes to demonstrate high sports performance in conditions of intense training and competition. This is also facilitated by the greater involvement of fats in the process of generating bioenergy, which is achieved with the use of isomaltulose in comparison with carbohydrates with high glycemic index values. It was found that the consumption of large amounts of isomaltulose during intense physical activity requires, however, from athletes in order to avoid upsetting the work of their gastrointestinal tract, its preliminary preparation and training. The paper makes a conclusion about the fundamental possibility of improving athletes' sports results when they include isomaltulose in their diet. This recommendation is the most reasonable for athletes taking part in competitions in sports where they are required to show maximum endurance.

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Shterman Sergey V., Doctor of Technical Sciences,
Sidorenko Mikhail Yu., Doctor of Technical Sciences,
Shterman Valeriy S., Candidate of Chemical Sciences,
Sidorenko Yuriy I., Doctor of Technical Sciences, Professor
1, Obolenskoe highway, Obolensk village, Serpukhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it.


Belyaeva M. A., Eremin A. E., Bezotosova O. K.Promising developments of multifunctional equipment

P. 59-62 DOI: 10.52653/PPI.2022.4.4.010

Key words
multifunctionality, infrared, ultrahigh frequency, heat treatment, power industry

The article presents the advantages of using electrophysical heating methods, offers constructive design solutions and optimal hardware design of various technological processes, such as drying, heat treatment. Multi-tiered structures are proposed, this approach solves the problem of saving room space, due to the fact that the structures are narrow and high in size, increasing the productivity of devices, while simultaneously loading products, optimal technological regulations improve the quality of finished products while minimizing energy losses and preserving food and biological value, the principles of creating promising multifunctional equipment, ensuring the performance of various functions, reducing the area occupied by equipment in production workshops, which also leads to a reduction in rental costs. The article also presents the developed drying cabinet, a device for moistening grain. When organizing the functioning of fast food outlets, the issue of rational and reasonable use of the premises is being resolved, to open a business in this area, premises have to be rented, rents are high, therefore, saving space is necessary, and for this, making decisions about rational and efficient use of it. The creation of multifunctional devices is based on small size and mobility, it can be transferred to any place of production workshops, the second important condition for creating multifunctional equipment is the idea of integrating different devices. The article presents various temperature regimes for heat treatment, for which patents of the Russian Federation have been obtained.

1. Belyaeva M. A. Electrophysical methods of food processing. Moscow: REU Plekhanova publishing house, 2020. P. 148 (In Russ.).
2. Belyaeva M. A. System analysis of technologies and business processes in meat production. Moscow: REU Plekhanova publishing house, 2015. P. 384 (In Russ.). ISBN 978-5-7307-1051-1.
3. Belyaeva M. A. Multi-criteria optimization of heat treatment of meat semi-finished products using modern electrophysical heating methods. Moscow: RuScience, 2016. P. 244 (In Russ.).
4. Patent RU 2649824 from 04.04.2018. Multifunctional three-tier oven using modern electrophysical methods of heating food products / M. A. Belyaeva, O. K. Bezotosova (In Russ.).
5. Patent RU 2638546 from 14.12.2017. Methods of heat treatment of meat semi-finished products using modern electrophysical heating methods / M. A. Belyaeva, O. K. Bezotosova (In Russ.).
6. Patent RU 2756235 C1 dated 08.10.20 M. A.Belyaeva, I. A. Kochkin Device for pre-humidification and heating of grain mass.
7. Patent RU 2743871 C2 dated 26.02.2018 M. A.Belyaeva, Samuel Ali Malazi. Cabinet for infrared drying of the national fermented milk product kurta.
Belyaeva Marina A., Doctor of Technical Sciences, Professor
Plekhanov Russian University of Economics,
36, Stremyanniy lane, Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.
Eremin Alexander E.
Food Consulting Group,
2, bld. 2, Komarova str., Mitischy, Moscow region, 141002, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bezotosova Ol'ga K.
LLC PepsiÑo Holdings,
9, Novoe highway, Drozhzhino village, Leninskiy district, Moscow region, This email address is being protected from spambots. You need JavaScript enabled to view it.

Shelekhova N. V., Abramova I. M., Shelekhova T. M., Skvortsova L. I., Poltavskaya N. V., Pogorzhelskaya N. S.Expanding the analytical capabilities of gas chromatography with mass selective detection for t research of distilled beverages

P. 63-66 DOI: 10.52653/PPI.2022.4.4.011

Key words
whiskey, gas chromatography, distillates, identification, volatile organic impurities, rum, moonshine, tequila, chromatography, mass-selective detection

Alcoholic drinks are in high demand among consumers, which is a prerequisite for their falsification. The consumption of counterfeit drinks can pose an increased risk to human life and health. The article is devoted to the problem of increasing the reliability of identification of the chemical composition of alcoholic beverages based on the method of gas chromatography-mass spectrometry. A new approach to the detection, identification and quantitative determination of volatile organic impurities in distilled alcoholic beverages is proposed. Used a Maestro 7820 gas chromatograph with an Agilent 5975 mass-selective detector as standard and an FFAP polar capillary column. Chromatographic analysis parameters: volume of injected sample 0.2 µl, helium was used as a carrier gas, gas flow rate through the column 1.0 ml/min. injector temperature 180...230 °C, delay for solvent output 12 min. Temperature program of the thermostat: 120 °C (plateau 24 min), temperature rise by 14 °C/min to 210 °C. Parameters of operation of the mass-selective detector: SCAN mode - SCAN, the heating temperature of the ion source is 205 °C, the temperature of the analyzer was 160 °C, the voltage on the electronic multiplier is 5 V. Analytes were identified by comparing the experimental and mass spectra of the NIST 11 library. Analysis of the main characteristics of the recorded in the course of research, the possibility of qualitative and quantitative determination of substances was found. Experimental and theoretical studies have revealed the feasibility of developing a new analytical methodology for the targeted identification of isoamyl ether of acetic acid, butyl alcohol, isoamyl alcohol, ethyl ether of capronic acid, ethyl ether of lactic acid, ethyl ether of caprylic acid, ethanoic acid, 2- furancarbaldehyde, ethyl ether of hexanoic acid, ethyl ether of dodecanoic acid, phenylethyl alcohol, ethyl ether myristic acid, caprylic acid, ethyl ether of palmitic acid. On the example of studying the chemical composition of grain and rum distillates, whiskey, rum, tequila, samogon, the possibility of using the chromatography with mass spectrometric detector for the identification of 14 components of volatile organic impurities in the course of one analysis has been experimentally confirmed. The results of the stuy are applicable for solving various problems, including for use in automated systems for excellence control and care of alcoholic drink based on artificial neural networks. The prospect for further research is the expansion of the list of identifiable substances and the development of highly sensitive methods for their targeted determination by determination by chromatography with a mass-selective detector.

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8. Shelekhova N. V., Polyakov V. A., Rimareva L. V. The specialized software package "C2H5OH-analyst" is an innovative tool for automation of quality control and safety of alcoholic beverages. Pischevaya promyshlennost' = Food industry. 2015;9:28-31 (In Russ.).
Shelekhova Nataliya V., Doctor of Technical Sciences,
Abramova Irina M., Doctor of Technical Sciences,
Shelekhova Tamara M., Candidate of Technical Sciences,
Skvortsova Lyubov' I.,
Poltavskaya Natal'ya V.,
Pogorzhelskaya Natal'ya S., Candidate of Technical Sciences
All Russian Research Institute of Food Biotechnology, branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety
4b Samokatnaya str., Moscow, 111033

Government regulation could lead to food shortages




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