Food technologyIssues → № 5-6 (317-318), 2010

Table of contents for # 5-6 (317-318), 2010

Scientific Review

5

ANTIOXIDANT PROPERTIES OF GRAIN AND PRODUCTS OF ITS PROCESSING
IN FOREIGN RESEARCHES

V.P. BORDINOVA, N.V. MAKAROVA
Annotation

Are analysed tendencies in studying of a chemical compound and antioxidizing properties of grain and products of its processing. All grain are divided into groups depending on a cereal kind. Researches of properties of the products made with application of cereal half-finished products are considered.

Keywords: grain, semiproducts, phenolic substances, antioxidant activity.

Economics & Production Organization

8

SPECIFICITY OF ORGANIZATION AND FORMATION OF INDICATORS
OF MARKETING ACTIVITIES IN PUBLIC CATERING

A.M. MUKOZHEV, F.KH. KARDANOVA, S.I. BALAYEVA
Annotation

Principles of the organization of marketing activity in public catering are considered. Indicators of an estimation of marketing activity are developed and recommended. Universal indicators of marketing activity of public catering establishments are investigated. Requirements to estimated indicators are formulated and categories of metrics with reference to public catering are defined.

Keywords: marketing, public catering establishment, demand, quality of service, competition, profitability.

Raw Material

11

WORKING OUT OF EFFECTIVE METHODS OF OXALIC ACID PRECIPITATION
IN VEGETATIVE RAW MATERIALS

N.G. SCHEGLOV, V.V. MARTIROSYAN, M.S. DIBIYAEVA
Annotation

A number of methods of sedimentation oxalic acids from a sheet part of spinach for the purpose of its further use as additives in foodstuff of preventive appointment is investigated. The most effective recognizes a method of water extraction oxalic acids with microwave energy use.

Keywords: spinach, oxalic acid, biologically active substances, ways of sedimentation, microwave energy.
13

DYNAMICS OF CHANGING OF OXYCINNAMIC ACIDS IN CARROTS
DURING PRESERVATION

R.N. OBLOMY, E.A. ISAGULYAN
Annotation

Carrots were kept under the temperature of 4°C during 6 months. We investigated content of oxycinnamic acid in the carrots of such sorts as Nantskaya, Losinoostrovskaya and Geranda before and after preservation. When the period of preservation was increased the content of oxycinnamic acids was also increased and the result of it was getting bitter taste.

Keywords: carrot, preservation of root-crops, oxycinnamic acids, chlorogenic acid.

Chemistry of Food Products & Materials

15

COMPARATIVE CHARACTERISTIC OF ANTIOXIDANT PROPERTIES
OF VARIOUS BREAD GRADES

V.P. BORDINOVA, N.V. MAKAROVA
Annotation

Results of comparative research of the general maintenance of phenolic substances with use of reactant Folin-Ciocalteu for seven grades of bakery products most used in the Samara region are presented. It is investigated antioxidant ability of these bakery products with use of a free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH).

Keywords: bread, antioxidants, antioxidant activity, phenolic substances, 2,2-diphenyl-1-picrylhydrazyl radical.
17

INFLUENCE OF BACTERIAL POLYSACCHARIDES ACCUMULATION CONDITIONS
IN KEFIR PRODUCTION

R.R. ENIKEEV, D.N. BOBOSHKO, A.V. ZIMICHEV
Annotation

The influence of different factors on polysaccharide accumulation by lactic acid bacteria and increase of kefir grains weight are studied.

Keywords: kefir grains, lactic acid bacteria, polysaccharide.
20

INFLUENCE OF PRIORITY WATER CONTAMINANTS
ON STABILITY OF THE MAIN COMPONENTS OF SOFT DRINKS

I.V. TIMOSСHUK, T.A. КRASNOVА, N.A. SARTINA
Annotation

The stability of citric acid and sodium benzoate has been studied under long-term contact with phenol, formaldehyde, chlorophenol and chloroform solutions. As a result of interaction of sodium benzoate with formaldehyde, chlorophenol and phenol, its concentration fell 80, 71, 53%, respectively. Chemical interaction of citric acid with phenol, chlorophenol, formaldehyde and chloroform has been determined and identified. As a result of such interaction the concentration of citric acid fell 55, 47, 47, 37%, respectively.

Keywords: phenol, formaldehyde, soft drinks, citric acid, sodium benzoate.
22

FOOD SAFETY SAPONINS OF ROOTS OF SAPONARIA OFFICINALIS L.

T.P. YUDINA, T.G. SAKHAROVA, O.V. SAKHAROVA, А.А. YUFEROVA, E.I. CHEREVACH, G.М. FROLOVA
Annotation

Food safety of dominant saponins (triterpene glycosides) of roots of cultivated Saponaria officinalis L. (double form) was studied in biotest using infusoria ciliate Tetrahymena pyriformis. It was shown that investigated glycosides – bidesmosides containing two carbohydrate chains – have weak toxic effect on live cell. The absence of mutagenic properties and loss of toxic action in the presence of protein testifies to food safety of investigated glycosides.

Keywords: roots of Saponaria officinalis L. glycosides, saponins, food safety, biological activity, Tetrahymena pyriformis.
25

SPECTROSCOPIC AND ELECTROPHORETIC RESEARCH OF CHANGES OF QUALITATIVE COMPOSITION COGNAC PRODUCTION IN THE PROCESS OF AGEING

T.G. TSYUPKO, I.N. GUNKIN, Z.A. TEMERDASHEV
Annotation

According to spectroscopic and electrophoretic researches changes of qualitative composition of cognacs and cognac spirits made by JSC APF Fanagoria in the process of ageing are studied. Dynamics of accumulation of the basic criterion compounds in the process of ageing of cognacs and cognac spirits in contact to oak wood is established.

Keywords: cognac, cognac spirit, nonvolatile components, aromatic aldehydes, aromatic acids, gallic acid, pH value.

Technology

29

WORKING OUT OF COMPOUNDINGS OF ANTIDIABETIC ORIENTATION MEAT PRODUCTS

G.I. KASYANOV, S.A. LEVCHENKO, V.V. SADOVOY, М.А. SELIMOV
Annotation

«Useful diabetic» with biologically active additives the compounding of boiled sausage is developed for the persons, suffering a diabetes. Its estimation of equation on chemical, microbiological and amino-acid to structure is spent. Qualitative characteristics of the developed meat products correspond to requirements shown to boiled sausage products. All stages of technological process are checked up in trial conditions and the positive estimation of experts is received.

Keywords: functional products, amino-acid structure, cluster analysis.
31

INFLUENCE OF DARK BLUE SPECTRUM LIGHT
ON DEGREE OF FRESHNESS OF BOILED SAUSAGES AT STORAGE

N.V. TIKHONOVА
Annotation

Stability of storage of boiled sausages is influenced by visible light of a dark blue spectrum is established. The exposition of boiled sausages the light-emitting diode device with radiator of dark blue light (430–460 nm) with intensity of a light stream of 35 mсW/cm2 and capacity 15 J/s weakens oxidising processes in a product, positively influences on microbiological indicators.

Keywords: boiled sausages, acid numbers, рН, microbiological indicators, dark blue light, periods of storage.
33

PROTEIN ADDITIVES TECHNOLOGICALLY FUNCTIONAL PROPERTIES
DIRECTED MODIFICATION

V.N. ALESHIN, V.G. LOBANOV, A.A. NAIDENOVA, E.P. KORNENA, E.A. BUTINA
Annotation

Influence of temperature treatment conditions on technologically functional properties of protein additives from the sunflower seeds variety Lakomka was studied. It was found out, that protein additives treatment under certain temperature conditions allows for regulating of their technologically functional properties.

Keywords: protein additive, sunflower seeds, technologically functional properties, thermal treatment conditions.
35

MANUFACTURE OF SOFT RENNETING CHEESE FROM ULTRAFILTRATION CONCENTRATE WITH VEGETABLE ADDITIVES

N.V. YAKOVCHENKO, L.A. SILANTYEVA
Annotation

The influence of vegetable additives powder of Jerusalem potato and sterilized carrot puree on renneting duration of ultrafiltration concentrate and organoleptic properties of rennin curds were investigated. Optimal dosages of vegetable additives and starter are offered for making soft cheese.

Keywords: ultrafiltration, Jerusalem potato, soft cheese, vegetable additives.
38

NEW FORMULA OF SWEET DISHES ENRICHED WITH CHITOSAN

N.A. BUGAYETS, Z.T. BUKHTOYAROVA, I.A. BUGAYETS, M.A. BORISOVA
Annotation

Compoundings and technologies of a jelly from oranges, a cream vanilla and lemon mousse with the use chitosan are developed. Organoleptical, physical and chemical indices of the developed sweet dishes are investigated.

Keywords: sweet dishes, chitosan, organoleptic, physical and chemical indices.
39

FUTURE DIRECTIONS FOR THE HEAT TREATMENT JERUSALEM ARTICHOKE

A.V. CHERNENKO, M.K. ALTUNYAN, N.A. KUBYSHKINA
Annotation

The way of preliminary thermal processing of vegetative raw materials Jerusalem artichoke by the microwave radiation oven is developed. The received mashed potatoes from Jerusalem artichoke have the best physical and chemical and organoleptic indicators, than the samples received from traditionally processed raw materials – in water, on pair.

Keywords: Jerusalem artichoke, microwave heating, blanching.
41

SOLUBILIZATION ABILITY OF SAPONINS OF SAPONARIA OFFICINALIS L. ROOTS

E.V. VLASOVA, G.M. FROLOVA, E.I. CHEREVACH, T.P. YUDINA
Annotation

Possibility of using of Saponaria officinalis L. roots as a natural solubilizer and influence of various factors on increase of solubilization efficiency of micelles was studied. It is shown that saponins demonstrate linear dependence of solubility of hydrophobic dye from concentration which is characteristic for the most surfactants. Low solubilization capacity and duration of solubilization process can be changed by increase of temperature and exposure to ultrasonic vibrations. In different from temperature which only has a weak effect on solubilization efficiency of saponins, the ultrasonic influence considerably reduces the time of achievement of solubilization equilibrium and increases solubilization capacity of micelles.

Keywords: Saponaria officinalis L. roots, solubilization, solubilization capacity, temperature, ultrasonic vibrations.
44

DEVELOPMENT ANALOG STRUCTURE FOR THE PURPOSE
OF EMULSION PUMPKIN NECTARS

T.V. PARFENOVA, E.G. NOVITSKAYA, M.A. LENTSOVA, G.S. SMITSKAYA
Annotation

Development analog structure and moderate experiment with target study action primary and backing ingredients at the spalling structure. In the analog structure are vary of the ratio pumpkin, thermic leachate, vegetable oil, karraginan, sugar syrup, juice wild-growing berries.

Keywords: modeling system, karraginan, emulsion, emulsion pumpkin nectar, dispersed phase, dispersion medium.
47

PRODUCTION TECHNOLOGY BIOETHANOL AND ABSOLUTE ALCOHOL
FOR FOOD AND MEDICAL INDUSTRY

E.V. CHEREPOV, A.V. LOBODA, Т.G. KOROTKOVA
Annotation

The advantages of obtaining absolute alcohol with the use of bioethanol produced by co-distillation of alcohol mixtures and hexane fractions. The technological scheme of obtaining the absolute alcohol and benzanol and define the mode of its work.

Keywords: absolute alcohol, benzanol, technological scheme, mathematical modeling.
50

COMPLEX ESTIMATION OF QUALITY DRY CONCENTRATES OF BEVERAGES

A.A. CHUMAK, G.M. ZAIKO, V.N. MAMIN, N.S. GRITSENKO, A.G. TETENEVA
Annotation

The properties of dry and reduced beverage concentrates for the determination of quality indicators. Determined bulk density product with the seal and without, flowability, fluidity, dispersion of, allowable storage time. The processes of dissolution and restoration of dry powders.

Keywords: dry concentrates, bulk density, flowability, dispersion composition, storage time, dissolution and restoration of dry powders.
52

WORKING OUT AND ESTABLISHMENT
OF BIOLOGICALLY ACTIVE ADDITIVESQUALITY «CARDIOGEL»

E.O. ERMOLAEVA, G.A. PODZOROVA, V.M. POZNYAKOVSKY
Annotation

The compounding and technology of the new gel-formed biologically active additives, providing the maximum safety of biologically active substances and efficiency of their directed action on correction of metabolic processes is developed.

Keywords: biologically active food additives, gel formula, prophylaxis of cardiovascular diseases.
55

EFFECT OF ADDITIVES RETROFIT PROTEIN SUPPLEMENT
FROM THE SEEDS OF MELONS IN QUALITY PASTRY CRAFT

S.E. KHARKOV, A.S. SHULGA, V.V. GONCHAR, YU.F. ROSLYAKOV, A.N. PIPENKO
Annotation

The technique of reception of the modified protein product – flour from germinating melon seeds – for its use in technology scalded gingerbread products of the raised biological value is described. Influence of the received protein additive on functional-technological properties of the test and physical and chemical and organoleptic characteristics of ready gingerbread products is investigated. The technical documentation set on scalded spice-cakes «Nalchinsky» is developed.

Keywords: scalded gingerbread products, the melon seeds, the modified protein product, germinating seeds.
57

INFLUENCE OF LOW-TEMPERATURE PROCESSING AND STORING
ON SHEEP CHEESE QUALITY

I.V. QUITAYLO, M.A. KOZHUKHOVA, M.V. STEPURO
Annotation

Physicochemical, microbiological and organoleptic indicators of sheep cheese have been studied while freezing and storing under the temperature minus 20°С. The results of sampling assessment, analysis of researched indicators show stable storing of cheese quality within 6 months and confirm the opportunity of its usage in the composition of multicomponent frozen products.

Keywords: sheep cheese, low-temperature storing, microbiological indicators, multicomponent products.

Processes & Apparatus

59

HYDRODYNAMICs OF CHICORY ROOTS ROASTING PROCESS
BY SUPERHEATED STEAM

A.A. SHEVTSOV, E.A. OSTRIKOVA
Annotation

Basic hydrodynamic regularities of chicory roots roasting process by superheated steam in fluidizated layer were disclosed. Exponential relationship between flow resistance of chicory layer and time at different temperatures of superheated steam was ascertained and criterion equation which connects flow resistance coefficient and Reynolds number was obtained.

Keywords: hydrodynamic regularities, chicory, roasting, superheated steam, fluidizated layer.
62

EFFECTS OF SEPARATION AND MIXING NONUNIFORM PARTICLES
IN LATERAL BLOW GRAVITY FLOWS OF GRANULAR MATERIALS

A.N. KUDI, O.O. IVANOV, V.N. DOLGUNIN
Annotation

In order to reveal more accurately physical mechanisms of aeration influence on particle segregation in gravity flows the mathematical modeling of segregation dynamics was carried out. This modeling has taken into account the fluxes of nonuniform particles in consequence of convection, quasidiffusional mixing, segregation and quasidiffusional separation (migration). The results of the mathematical modeling were comprised with experimental data. The comparison has shown that these results are quite satisfactory. It is found out that the quasidiffusional separation (migration) is one more basic segregation mechanism in aerated gravity flows of granular materials.

Keywords: granular materials, gravity flow, the effects of separation and mixing, segregation, migration.
66

ANALYSIS OF RESIDUE CURVES PROCESS GRADUAL DISTILLATION
ETHANOL–WATER–N-HEXANE IN THE PHYSICAL AND MATHEMATICAL MODELING

E.V. CHEREPOV, V.V. ARTAMONOVA, E.N. KONSTANTINOV, Т.G. KOROTKOVA
Annotation

The experimental study and mathematical modeling of the gradual distillation of a mixture of ethanol–water–n-hexane. Found that when using the NRTL developed a mathematical model correctly predicts the results of the experiment. Based on the analysis of a boiling liquid waste residue in the distilling process revealed the presence of three areas of: the area is practically constant temperature distillation of n-hexane from a heterogeneous fluid, the transition region from the two-phase liquid-phase to a sharp change in boiling point and the region of separation of a homogeneous mixture. The analysis of the residue curves on the triangular diagram.

Keywords: residue curves, the gradual distillation, triple heteroazeotrop, the equilibrium vapor–liquid–liquid, the method of NRTL, mathematic modeling.

Technological of Equipment & Automation

71

EFFICIENCY IMPROVEMENT OF A PNEUMOTRANSPORT INSTALLATION
BY MEANS OF ULTRASONIC SOUND

P.A. VORONKIN, V.P. TARASOV
Annotation

Results of the experimental researches directed towards the efficiency improvement and energy consumption of pneumotransport installations with a chamber feeder by means of ultrasonic influence on a conveyed material are presented.

Keywords: pneumotransport, chamber feeder, stability, energy consumption, ultrasonic sound.
74

SYNTHESIS OF THE AUTOMATIC CONTROL SYSTEM OF REGULATORY TYPE
OF THE ELECTRIC DRIVE POSITION OF THE ALTERNATING CURRENT
WITH TYPICAL REGULATORS

YU.P. DOBROBABA, A.G. MURLIN, A.A. SHPILEV
Annotation

The automatic control system of regulatory type of position of the electric drive of an alternating current with the typical regulators, consisting of two command links is synthesised: a rotor magnetic linkages of the engine and an electric drive angle of rotation. The command link magnetic linkages an engine rotor is executed two-planimetric with an inertial is proportional-integralno-differential regulator of the first component of a current of the stator of the engine and with an is proportional-integrated regulator magnetic linkages an engine rotor. The command link of an angle of rotation of the electric drive is executed three-planimetric with an inertial is proportional-integralno-differential regulator of the second component of a current of the stator of the engine, with the is proportional-integrated speeder of the electric drive and a proportional regulator of position of the electric drive.

Keywords: the alternating current electric drive, the frequency converter, the asynchronous motor, the current controller, a regulator magnetic linkages an engine rotor, the electric drive speeder, a regulator of position of the electric drive.
79

DEVICES FOR PROCESSING OF THE MATERIAL
AND THEIR ELEMENTARY PHYSICAL MODEL

V.P. BORODYANSKY
Annotation

For practical use of the generalised technique of power power calculation of the devices which are carrying out machining of material (pressing, crushing, cutting, grinding, etc.), are given variants of transformations of 11 devices (tape press, disk saw, mill shaft the machine tool etc.) in elementary physical model. For each device vector triangles of speeds of plates of model are given. Corners defining position of vector equally effective forces on platform of contact of material with plate and being in the important parametres of power power calculation are shown.

Keywords: material processing device, elementary physical model, construction of model of the device.
83

MODELLING OF MASS EXCHANGE IN THE CYCLICAL EXTRACTOR
AT SHARP CHANGE INITIAL AND BOUNDARY CONDITIONS

K.N. TSEBRENKO, M.I. RUBCHENKO, E.V. MAZUR
Annotation

Studied mass transfer in a cyclic extractor with a sudden change in the initial and boundary conditions. Found that, in the zone exposure concentration profile in the particle level off. As a result, the next step for the band extracts increase the concentration gradient in the particle oil-containing material that enhances the effectiveness of the circuit extraction. A model calculation mass exchange cyclic extractor. Obtained coefficients of equations must be considered in the calculations of extraction machines studied type.

Keywords: extraction, mass transfer, diffusion, boundary conditions.

Methods of Investigation & Production Control

85

PARAMETERS DEFINITION OF MATHEMATICAL MODEL OF GRAIN EQUILIBRIUM PROPERTIES IN HYGROSCOPIC AREA BY NONLINEAR OPTIMIZATION

S.A. PODGORNY, V.S. KOSACHEV, E.P. KOSHEVOY
Annotation

The technique of identification of parameters of model of equilibrium data of wheat in hygroscopic area by nonlinear optimization is presented.

Keywords: nonlinear optimization, balance model, wheat grain.
88

RESEARCH OF REACTIONS OF INFUSORIAN STYLONYCHIA MYTILUS
ON FACTORS OF SAFETY OF THE STERILIZED FISH CANNED FOOD
UNDER THE CONTENTS BENZPYREN

P.P. POTAPOV, T.N. RULYOVA, O.YA. MEZENOVA
Annotation

The analysis of physiology of a feed and specificity of biological development of infusorians Stylonychia mytilus is lead. Features of revealing of a level of safety of the sterilized fish canned food potentially containing in quantity benz(a)pyren, exceeding a normative level, by a method of biotesting on infusorians Stylonychia mytilus are proved in view of influence of accompanying substances. Conclusions about impossibility of the control of a level benz(a)pyren in the limits established by normative documents, with use Stylonychia mytilus are made at a daily exposition.

Keywords: control of food products safety, benz(a)pyren, biotesting, infusorians, Stylonychia mytilus.
92

ELECTROPHORETIC DETERMINATION OF GALLIC ACID IN COGNACS

T.G. TSYUPKO, I.N. GUNKIN, Z.A. TEMERDASHEV
Annotation

The express procedure of direct electrophoretic determination of gallic acid in cognac was and optimized. The procedure allows identification and quantitative determination of gallic acid in wide range of concentration (0,3–50 mg/l). The analysis of one sample takes 7 minutes; an error is less than 10%. The procedure is approved on cognacs of different s. The accumulation tendency of gallic acid depending on cognac ageing is revealed. It is found that the estimation of cognac age based on gallic acid is possible in case of cognacs with different time of ageing made by the same technology.

Keywords: capillary electrophoresis, cognac, nonvolatile components, gallic acid.
96

DEVELOPING THE OPTIMUM PERFORMANCE DIAGRAMS OF MINOR MOVEMENT
OF INERTIAL CONVERTOR-EQUIPPED ELECTRICAL DRIVE EXECUTIVE UNITS

YU.P. DOBROBABA, Vik.YU. BARANDYCH
Annotation

In food industry, the automation of technological processes is based on inertial convertor-equipped positional electrical drives. Two optimum performance diagrams for minor movement of inertial convertor-equipped mechanism’s executive unit with ideal and with elastic shafting are proposed. Analytical relations are mentioned which are valid for each of the optimum performance diagrams of movement of electrical drives and the conditions in which these diagrams exist are found.

Keywords: electrical drive, diagrams of electrical drives movement, elastic shafting, ideal shafting.
99

MODELLING OF PROCESSES OF HEAT-MASS-CARRYING OVER
AT FRYING BARLEY GRAINS IN SUPERHEATSTEAM

A.A. SHEVTSOV, S.V. KUTSOV, A.G. TKACHEV
Annotation

The process model is developed and solved by numerical methods heat-mass-carrying over at frying barley grains presented by system of the differential equations of the second order in private derivatives. Good convergence settlement and experimental data has confirmed expediency of use of mathematical model for calculation of process and the analysis of the proceeding physical and chemical phenomena, workings out highly effective frying devices and program-logic algorithms of management in technological parametres.

Keywords: heat-mass-carrying over, frying of grains, barley grains, superheatsteam.

Ecology & Endustrial Safety

102

PETROLEUM ABSORBENTS MADE OF OLIVE OIL WASTE PRODUCTS:
TECHNICAL, TECHNOLOGICAL AND MARKETING ASPECTS

I.G. GAFAROV, G.M. MISHULIN, I.G. SHAIKHIYEV, T.V. MIKHINA, A.M. KRASNOV, V.A. USENKO
Annotation

Presents technical, technological and marketing aspects of production and beneficial use of the product, gotten as a result of floral wastes recycling. Petroleum absorbents made of olive oil waste products are resource component (along with earlier developed sorbents made of rice and buckwheat husks) regional eco-technological complexes, which creation would increase environment quality.

Keywords: olive oil production, floral wastes, wastes recycling into useful product, petroleum absorbents, regional eco-technological complexes, environment quality.
105

BIODEGRADATION OF OIL POLLUTION BLACK SOIL OF KRASNODAR REGION MICROBIAL DRUGS

M.D. NAZARKO, K.N. SHURAY, V.G. LOBANOV, V.G. SHCHERBAKOV, A.V. ALEKSANDROVA
Annotation

A comparative analysis of the industry produces bacterial oxidizing agents was held. For example, leached black soil Krasnodar studied the impact of oil pollution on soil microflora. The total microbial count and the number of oil-oxidizing microorganisms was determined. We select the most active oil destructors.

Keywords: soil, oil pollution, oil-oxidizing microorganisms, microbial products, biodegradation of oil.

Short Reports

109

TECHNOLOGY OF MELON RAW MATERIAL PROCESSING

E.P. FRANKO, M.D. NAZARKO, G.I. KASYANOV
Annotation

The equipment-technological scheme of melon processing has been described, allowing to use the received melon seeds for oil production.

Keywords: melon processing, melon oil, thermal processing of seeds.
110

SYNTHESIS OF THE AUTOMATIC CONTROL SYSTEM OF REGULATORY TYPE
OF PRODUCT TEMPERATURE IN THE DEVICE OF THE AIR COOLING
WITH TYPICAL REGULATORS

A.A. SHAPOVALO
Annotation

On the basis of serially let out electric drive with the frequency converter and the asynchronous motor the automatic control system of regulatory type (ACSRT) of temperature of a product in the device of the air cooling with typical regulators is developed. At structural and parametrical synthesis of ACSRT of temperature of a product in the air cooling device typical regulators are used, which application allows to realise in the shortest terms offered system with the minimum capital expenditure.

Keywords: the air cooling device, the automatic control system of regulatory type of temperature of a product, a temperature regulator, the fan electric drive.
112

INFLUENCE OF COMPONENT COMPOSITION OF BRANDY ON AROMATIC ESTIMATION

V.V. GAVRILYUK, YU.F. YAKUBA
Annotation

The brief organoleptic characteristic of basic groups of volatile components of a cognac is adduced. By gas chromatography of the analysis of fluid and vapour phases influencing personal compounds of basic groups of volatile components of a cognac on an aromatic estimation is studied. Is established, that kupage of the sustained cognacs having higher estimation, were characterized by availability in a vapour phase of decyl aldehyde and 2-phenilethyl alcohol and differed by higher contents of an acetaldehyde, ethylacetalle. The volatile acids in a vapour phase practically missed.

Keywords: gas chromatography, vapour phase, acetaldehyde, cognac, flavor.
113

RECEPTION OF THE СО2-EXTRACT FROM SUNFLOWER HUSKS

G.I. KASYANOV, V.G. SCHERBAKOV, E.P. FRANKO, M.V. KARPENKO
Annotation

It is considered fatty-acid composition sunflower husks. The given researches on extraction of valuable components from sunflower husks liquid carbon dioxide are resulted. Extraction made in a design «Mir-Prodmash».

Keywords: sunflower husks, carbon dioxide, extraction.
© 2010—2017 “KubSUT” FSBEI HE. All rights reserved.