Food processing Industry №6/2013
Results of the Food and Processing Industry in January - March 2013
INNOVATIONS IN PACKAGING AND LOGISTICS
Nasonova V.V., Golovanova P.M., Bataeva D.S., Revutskaya N.M.Antimicrobial Activity of the Collagen Films with CO2-Extracts of Spices
| Tags: сollagen solution; physical and chemical properties; zone of growth inhibition. Summaries: In food industry, the plant CO2 extracts have gained increasing popularity the last several years. The promising direction is their use as functional additives for creation of edible packaging. The paper presents the results of the study on the effects of different CO2 extracts concentrations and the degree of the manifestation of their antimicrobial properties in the model films. |
Petrov A.N., Shavirin V.A., Bazarkin A.Y., Bessarab O.V.Determination of the Corrosion Resistance of the Inner Surface of Cans for Canned Foods
| Tags: tin; corrosion; electro-chemical cell; corrosion gage "Expert-004"; switch; multi-position cells. Summaries: Short-time corrosion test of the inner surface of preserve cans has been developed. Corrosion tests of tin-cans were carried out in standardized test solution imitating acid vegetable products. The corrosion tests were for the first time carried out into practice using finished articles such as preserve cans instead of packaging metal materials. Corrosion tests at the same time for 5 cells, with use of the multiitem switchboard are carried out. |
Rosenblat I.E., Gorenkov E.S.Eco-Friendly Metal Packaging for Fruit and Vegetable Canning
| Tags: corrosion resistance; metal container; shelf life; paint materials. Summaries: Were tested paint materials produced by "MetTa Protection" (St. Petersburg). |
Dried Fruits Packing
Multihead Weighers for Weighing Fragile Products.
"Tetra Pak" on the Way to Achieving the Environmental Goals for 2020
"Spelenok" in the New Format
Best Equipment for Packing Frozen Products
Ltd. "Mechta" Brings to Market Products in the Popular Package
Bottling Line of "Cold Storage Facility" - the First in the Far East
Packaging of Grated Cheese - Easy and Simple!
Packaging "Tetra Pak" Signed FSCTM
TECHNOLOGIES OF ENSURING THE SAFETY AND QUALITY OF FOOD PRODUCTS
Edelev D.A., Kantere V.M., Matison V.A. Ensuring the Safety of Food Products within the Customs Union to the Introduction of the Technical Regulations TR TC 021/2011 "On the Safety of Food Products"
Matison V.A., Tikhomirov S.A.FSCC 22000 - Certification Scheme for Food Safety Systems
| Tags: food; security systems; certification scheme; international market. Summaries: In the present conditions of the market economy the main task of food manufacturers is observance of the principles of customer satisfaction and continuous quality improvement in strict compliance with legislation, especially relating to the safety of products for consumers. The paper paid attention to this important issue, as opposed FSSC 22000 scheme from the existing food safety systems have received distribution, as well as its benefits for food manufacturers. |
Berezhnaya O.V., Dubtsov G.G., Voyno L.I.Improving the Microbiological Safety of Sprouted Wheat Grains
| Tags: germinated grain; concentrate of new generation; contamination; microorganisms; infraredheating. Summaries: Increasing of contamination by microorganisms is a factor restrictive application of germinated grain for enrichment of foodstuff. In article areconsidered infrared heating and importation of a concentrate of new generation " Unikons" for decrease in level of a contamination of grain by microorganisms at germination. |
Zvyagin A.A., Lesnikova E.P., Zvyagina A.P.Influence of Nitrogen Compounds in Consumer Properties of Honey
| Tags: honey; nitrogen-containing substances; enzymes; amino acids; carbohydrates; consumer properties; the stability of honey. Summaries: The work to describe influence of nitrogen-containing substances on consumer properties of honey. Obtain content of nitrogenous-substances in honey of different botanical origin. Describes the functions of nitrogen-containing substances in honey. In work also describe of the changes of the enzymatic activity of honey in during storage and crystallization. The nitrogen-containing compounds to determine of stabilization honey and his consumer properties. |
ENGINEERING AND TECHNOLOGY
Balakhanov M.V., Davidova E.V., Dobrovolskiy V.I., Edelev D.A., Doronin A.F., Pavlova T.V.Metrological Support of the Food Industry: the Need for Interaction
| Tags: metrology; standard; production; verification; measurement; tool; technology. Summaries: Metrology is perhaps most evident important in manufacturing including in food production. The specialists of enterprises deals with standartization, sertification almost daily. Acquiring the import equipment, some enterprises consider that there is no need for metrological control of it. Human health depends critically on accurate diagnosis of water quality, raw materials, measuring instruments and the ability to deliver effective treatment based on precise measurement. Metrology is becoming increasingly important in national food production measurement infrastructures to improve industrial competitiveness, facilitate the trading of goods, enable the implementation of regulations, ensure the safety and enhance the quality of life. |
Kvetniy F.M., Shlelenko L.A., Turina O.E., Borisova A.E., Nevskaya E.V., Pavlova L.P.Expanding the Range of Floure Pastry Goods Produced for Astronauts
| Tags: floure pastry goods; astronauts nutrition; heat treatment; production technology; packaging. Summaries: In order to expand the range of confectionery to power the astronauts developed a special formula and technology of their production, contributing to slower staling. Determine the mass of products and selected special baking dish. To prevent microbial spoilage of products has developed a set of measures including packaging them in a special film and a two-stage heat treatment for certain parameters. Investigated the quality and microbiological purity of products in storage. |
TERMS AND DEFINITIONS
Machikhin S.A., Strelyukhina A.N. About Food Technologies
| Tags: technology; food technologies; technology systems; training. Summaries: The problems of terminology, the term "technology", communications concepts of "technology" and "technological system." Suggests approaches to the selection of subjects for training specialists for the food processing industry. |
Khurshudian S.A., Oreshenko A.V. The Quality of Raw Materials and Consumer Characteristics of the Food Product
RAW AND ADDITIVES
Sultanovich Y.A., Duhu T.A., Tolkacheva D.V. Prospects for Changes in Branch Portfolio of Specialized Fats
About Palm Oil
Oboturova N.P., Sudakova N.V., Kokoeva V.S., Zaitsev A.S.The Use of Extracts of Plant Material in Food Production
| Tags: extraction; discharge pulse extraction; ultrasonic treatment. Summaries: Extraction is the method allowing more fully to takeflavouring substances from vegetal resources. Nowadays, extracts are divided on aqueous, alcoholic, ethereous, carboextracts etc. Intensification of extraction processes is very important challenge for food industry. This fact causes necessity of carrying out researches on development and perfection of vegetal extraction technology. |
Eliseeva L.G., Blinnikova O.M.Differentiation of Promising Fruit and Berry Crops' Varieties in the Content of Biologically Active Substances
| Tags: nutritional value; vitamins; micro and macro; berries; the fruits. Summaries: Presents the results of nutritional value of edible honeysuckle berries, strawberry, Actinidia kolomikta, fruits of mountain ash and chokeberry Aronia obtained from a comparative study of complex, performed on a wide range of indicators. Proved the high nutritional value and unique physiological importance of fruits and berries, allow us to recommend their use as functional foods. |
HEALTH AND NUTRITION
Kudryasheva A.A., Presnyakova O.P., Panin S.V.Innovative Scientific and Practical Achievements to Sustainable Secure of Human Development
| Tags: humanity; safe deve-lopment; the index of environmental sustainability; health; gene pool; nutrition. Summaries: The current state of humanity and the environment, which is characterized by an index of environmental sustainability. The examples of environmentally friendly biotechnology and nanobiotechnology. |
Sharova N.Y. Complex Food Compositions to Create Products of Diabetic Direction
| Tags: glycosidase inhibitor; complex food compositions; bakery products. Summaries: Results of researches of properties of glycosidase inhibitors, synthesised by expressly selected actinomycetes strains Streptomyces lucensis VKPM AC-1743 and Streptomyces violaceus VKPM АС-1734 are presented. In experiments in vitro it is positioned inhibitory action of the evolved substances on various glycosidases. In experiences in vivo it is revealed them hypoglycemic effect. On the basis of the received data complex edible compositions Lucentin and Violacentin for expansion of assortment of bakery products of a diabetic direction are created. |
Cholesterol: 12 Factors that will Transform Your Life.
Tikhomirova N.A., Le Thi Dieu Huong, Zakirova D.R., Tvorogova A.A., Chizhova P.B.Frozen Dessert of High Nutritional Value
| Tags: Vietnam; rice flour; frozen dessert; research; air phase; rheology. Summaries: Research results of development of desserts of high nutritional value for nutrition of schoolchildren in Vietnam are shown. Rice flour, soy concentrates and dry coir are conventional for this country. Use of dry basis and drinking water and/or juice for its restoration ensures the sanitary-and-hygienic requirements, quality and safety of food products for schoolchildren. |
Lukashova Y.E., Kochetkova A.A., Smirnova E.A.The Analysis of School Breakfasts Menus in Russian Schools
| Tags: sensible nutrition; organize collective nutrition; school breakfast; essential nutrients. Summaries: An analysis of the National Monitoring food in schools conducted by NGO "Institute for of Branch Nutrition" commissioned by the Ministry of Education of the Russian Federation. |
EXCURSION INTO HISTORY
Vorobyova O.V. Blockade Bread, As it Was?
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
EVENTS AND FACTS
Photo Landscape Painter, Artist
The Company "EFCO" Gathered Ice Cream Producers on the Ground Belgorod
Innovation in Biotechnology
Confectionery of the XXI Century
Fats for Special Purposes
Food Ingredients and Innovative Technologies in the Production of Healthy Food Products
Russian Food Market under WTO Conditions
Anuga - the Leader in the Presentation of Food and Beverages
Calendar of Exhibitions at the II Half of 2013