Food technologyIssues → № 1 (319), 2011

Table of contents for # 1 (319), 2011

Raw Material

5

FISH ALBUMINOUS PASTE FROM SMALL SIZE RAW MATERIALS IS PRODUCTS
WITH RAISED BIOLOGICAL VALUE

M.E. TSIBIZOVA, N.D. AVERYANOVA, D.S. YAZENKOVA
Annotation

Biological and physiological value, and also microbiological and toxicological safety of albuminous pastes BM-Optima and BMS-Optima, received of fish raw materials of the Volgo-Caspian pool of small size is investigated. Possibility of use of the received albuminous pastes in a compounding of foodstuff of different function is established.

Keywords: small size raw materials, fish albuminous paste, biological value, toxicological safety.
7

WINE-MAKING WASTE PRODUCTS ARE POTENTIAL RAW MATERIAL FOR PRODUCING VALUABLE BIOLOGICALLY ACTIVE SUBSTANCES

M.D. NAZARKO, M.V. STEPURO, V.N. ALESHIN, V.G. SCHERBAKOV
Annotation

Creation of complex processing technology of wine-making waste: grape stems, husks, seeds, glue and yeast sediments is proved. Stems and husks contain complex of phenol compounds of high biological activity; wine husks are also a potential raw material for producing pectin, and yeast sediments are a source of proteins, vitamins and lipids.

Keywords: wine husks, stems, seeds, yeast sediments, waste products complex processing, phenol substances, pectin, wine oil.

Chemistry of Food Products & Materials

10

PHYSICAL MODEL OF COAGULATION CONTACTS IN THE SAUSAGE MEAT
WITH ELECTROCHEMICAL ACTIVATED BLOOD PLASMA ADDITION

L.V. ANTIPOVA, S.A. TITOV, N.M. ILYINA, N.N. POPOVA, D.S. SAYKO
Annotation

The physical investigations of sausage meat with electrochemical activated blood plasma addition are described. The physical model of coagulation contacts in the sausage meat is proposed.

Keywords: coagulation contacts, the sausage meat, electrochemical activation.
12

STUDY OF THE EFFECT OF PRIORITY ORGANIC CONTAMINANTS OF WATER
ON LASTING COLORING OF SOFT DRINKS

I.V. TIMOSCHUK, N.A. SARTINA, I.V. PROSKUNOV
Annotation

The effect of priority contaminants in tap water on lasting properties of tinctures obtained on the basis of raspberry, currant, cranberry, apple, chokeberry, cherry, sea buckthorn has been studied. The decay of lasting properties of all tinctures in the presence of phenol, formaldehyde, chlorophenol is shown. Chloroform does not affect the lasting properties.

Keywords: soft drinks, lasting properties, formaldehyde, phenol, chlorophenol, chloroform..
14

POSSIBLE INFLUENCE OF BUTAN- AND BUTENDIOL ACIDS
ON THE STRUCTURE AND PROPERTIES OF LIQUIDS

O.N. SHELUDKO, N.K. STRIZHOV, R.R. DINISLAMOV, M.A. YASTREBOV
Annotation

The behavior of the succinic, malic, tartaric, fumaric and maleic acid in the titration. It is shown that aqueous solutions of these compounds and their salts exist as dimers, and is credited as tetrabasic acid. Prior to the titration of dimers formed due to hydrogen bonds between the carboxyl groups, three-dimensional ring structures, which have different drop-down in the process of titration. At constant ionic strength, a decrease of force data acids with their dilution. The conclusion is drawn that the ionization of acids in aqueous solutions is not a process of decay into ions, but due to a transition of the covalent and hydrogen bonds in an easy stretch under the action of polarized molecules of water, ionic bond, which has a limit length.

Keywords: succinic, malic, tartaric, fumaric and maleic acid, dimerization of linear and cyclic, equilibrium constants, structure of aqueous solutions.
18

ANTIOXIDANT SUBSTANCES OF HONEY VARIOUS GRADES

Н.V. MAKAROVA, V.S. LIMANOVA, V.P. BORDINOVA
Annotation

Samples of honey of a various geographical origin on the content of total of phenolic connections and flavonoids are investigated. It is defined also antioxidant ability of honey with use of free radical DPPH (2,2-diphenyl-1-pikrilhidrazil).

Keywords: honey grades, antioxidants, antioxidant activity, phenolic substances, phlavonoids.
20

KINETICS OF NON-STARCH POLYSACCHARIDES HYDROLYSIS
WITH ENZYME LAMINEX BG

V.M. LYSYUK, M.V. GERnET, I.V. VYALTSEVA, E.F. SHANENKO
Annotation

The theoretical and experimental data on the effect of C7-alkylhydroxybenzene (C7-AOB) on the kinetics of non-starch polysaccharides hydrolysis with the enzyme Laminex BG used in brewing wort technology are presented. Based on the analysis of the dependence of the initial reaction rate on of the enzyme and substrate concentration and the determination of kinetic parameters (maximum rate of enzymatic hydrolysis and the Michaelis constant) the expediency of using C7-AOB as the activator and stabilizer of Laminex BG enzyme is shown.

Keywords: cytolytic enzymes, non-starch polysaccharides, kinetics of enzymatic hydrolysis.

Technology

24

MANUFACTURING MEAT HALF-PREPARED PRODUCTS
WITH USE OF BIOTECHNOLOGICAL METHODS

L.V. ANTIPOVA, N.M. ILYINA, YU.F. GALINA, V.E. ILYIN
Annotation

The possibility of using hydrolized collagen for meat half-prepared products manufacturing has been studied. On the basis of structure-reologic and histological study it has been noticed the positive effect of raw meat injection by collagen hydrolysate at half-prepared products manufacture.

Keywords: collagen, raw meat injection, food fibers analogues, half-prepared meat products.
26

ABILITY LACTIS STREPTOCOCCUS THERMOPHILUS TO SYNTHESIZE ASCORBIC ACID DIRECTLY IN MEAT PRODUCTS

T.A. SHEPEL, L. А. TEKUTYEVA, ZH.G. PROCOPETS, YU.V. SHARDAKOVA, E.N. VEGERA
Annotation

The technology of salting meat conducive development lactis acid Streptococcus thermophilus in brine was processed. It is shown ability lactis Streptococcus thermophilus to synthesize ascorbic acid directly in meat products during its preparations.

Keywords: ascorbic acid, Streptococcus thermophilus, salting meat, glucose.
29

PRODUCTS OF THE PROBIOTIC ORIENTATION
ON THE BASIS OF SEA RAW MATERIALS

T.M. BOYTSOVA, S.V. ZHURAVLEVA
Annotation

The production technology of a fish paste-like product of a probiotic orientation which can be recommended for a food of people with a food allergy to milk protein is developed.

Keywords: probiotics, lactobacterium, fermenting, fish pastes.
32

COMPUTER OPTIMIZATION OF INGREDIENTS STRUCTURE
OF FISH VEGETATIVE COMPOSITIONS

E.V. LITVINOVA, S.YU. KOBZEVA, O.N. PAKHOMOVA
Annotation

On the basis of the analysis of dynamics of manufacture and availability to the consumer of fish production in the Russian Federation the expediency of creation fish vegetative compositions with an adjustable chemical compound and biological value is proved. Compositions fish vegetative forcemeats with use of cod, haddock and carrots, balanced on amino-acid to structure are developed.

Keywords: fish vegetative products, biological value, amino-acid structure, computer optimization.
33

PROCESSING WITH OPTIMAL MODE OF COLLAGEN EXTRACTION FROM THE WASTE OF VOLGA-CASPIAN BASIN’S FISH PROCESSING

T.KH. CAO, R.G. RAZUMOVSKAYA
Annotation

Introducing the experimental results of the processing with technological modes of the extraction of collagen from the Volga-Caspian basin’s fish waste with applying anolyte of the ECA solution for cleaning primary materials and the extraction of collagen. Basing the optimal mode of the extraction of collagen from fish skin. The organoleptic and physical characteristics of received gelatinous broth are defined.

Keywords: collagen-containing raw material, fish skin, anolyte of ECA-solution, extraction, gelatinous broth.
36

APPLICATION OF NONCONVENTIONAL RAW MATERIALS
IN COMPOUNDINGS OF CULINARY PRODUCTS

Т.V. PERSHAKOVA, А.Т. VASYUKOVA, Т.S. ZHILINA, Т.V. YAKOVLEVA, V.F. PUCHKOVA, I.А. FEDORKINA
Annotation

The compounding of preparation of pancakes with use of a nonconventional kind of raw materials – vegetable juice is developed. It is established, that addition given compounding components promotes increase of food value and organoleptical parameters of quality of finished products. The compounding of pizza “Snail” with use in a stuffing of edible snail meats is developed.

Keywords: functional food stuffs, bakery products, fruit powders, vegetable powders, pancakes, pizza.
38

ANALYSIS OF FACTORS DETERMINING THE CREATION OF A SPECIAL CULINARY PRODUCTS FOR SCHOOL-AGE CHILDREN

N.T. SHAMKOVA
Annotation

Substantiated the feasibility of expanding the range and the intensification of the specialized molded products for cooking food in school children. Analyzed the methodology of its creation.

Keywords: school meals, consumer preferences, special culinary products.
41

APPLICATION OF BARLEY MALT EXTRACTS IN COMBINED CHEESE PRODUCTS MANUFACTURE OF THE FUNCTIONAL PURPOSE

L.V. ENALYEVA, V.V. SMIRNOV
Annotation

Possibility of a secondary source of raw materials of brewing use in manufacture of cheese products of functional purpose is investigated. The technology of the new combined dairy product with an additive of barley malt extract is developed.

Keywords: cheese products, malt extract, biological value, rheological characteristics.
43

ELECTROKINETIC PROPERTIES REMELT SUGAR LIQUORS OF A RAW SUGAR

A.V. SAVOSTIN, A.M. LUTSYUK, A.N. LARYUKHINA, O.A. SAVOSTINA
Annotation

Electrokinetic properties remelt sugar liquors of a raw sugar with the purpose of optimization modes of carrying of a saturation and increase of efficiency of clearing are researched.

Keywords: clearing remelt sugar liquors of the raw sugar, disperse systems, x-potential, suspension effekt.
45

DEVELOPMENT OF TECHNOLOGY OF MULTI-COMPOUND SPECIAL PURPOSE BEVERAGES ON THE BASIS OF DAIRY WHEY

E.I. CHEREVACH, L.A. TEN’KOVSKAYA, E.S. FISHCHENKO
Annotation

Development of technology nonalcoholic jelly beverages with use of dairy whey and tropical fruit mangosteen, in possession of a wide spectrum pharmacological action is presented.

Keywords: mangosteen, antioxidant activity, xanthones, gellan, nonalcoholic beverages, milky whey.
48

FEATURES OF CLEAN PRODUCTION TECHNOLOGIES FROM VOLATILE IMPURITIES ABSOLUTE ALCOHOL

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

Peculiarities of obtaining absolute alcohol by known technologies and produced by co-distillation of alcohol mixtures and gasoline fractions.

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

VIBRATIONS TREATMENT INFLUENCE OF PULP GRAPES OF MUSCAT GRADES
ON QUALITY OF RECEIVED WINE MATERIALS

R.N. TKACHENKO, V.T. CHRISTUK
Annotation

Vibration treatment on the pulp of vine muscat sort Viorika have been investigated. The ability of composition regulation of such substances like phenol, extractive, multi-carbohydrate was researched. Influence of the pulp vibration treatment on the extraction and resilience of aroma components have been researched. The index of antioxidation activity has been ascertained.

Keywords: vine pulp, vibration treatment, extraction, index of antioxidation activity, extractive and aroma components.
53

TECHNOLOGY OF THE RECEPTION MALT FROM RICE-GRAIN BY MEANS
OF ELECTROCHEMICAL ACTIVATED SOLUTIONS

V.H. NGUYEN, R.G. RAZUMOVSKAYA
Annotation

The influence upon process of malting rice and enzymatic activity of resulting malt electrochemical activated solution (anolyte and catholyte) is studied. Changes are revealed amylolytic enzyme and proteolytic to activities under malting at different temperature. It is established that EA-solutions can be used for intensification of the process of malting rice and improvements quality malt.

Keywords: rice-grain, electrochemical activated solutions, sprouting, enzymatic activity, malt.
56

INFLUENCE OF MODES OF THERMAL PROCESSING OF VEGETATIVE RAW
AND OF STORAGE PERIODS ON THE MAINTENANCE OF MINERAL SUBSTANCES
AND BIOFLAvONOIDS IN BAA ERAMIN

N.V. TIKHONOVА
Annotation

From vegetative raw materials as a result thermal processing by manufacture BAA Eramin on extraction of bioflavonoids essential impact the temperature factor. The greatest exit bioflavonoids is marked at following parametres extraction: pressure 6 · 105 Pa, time 90 min, temperature 140–150°С. The maintenance ljuteolin-7-glikozid in BAA Eramin decreases with increase in a period of storage. On quantity of microcells a mode extraction and duration of storage of considerable influence do not render.

Keywords: vegetative raw materials, biologically active additive, thermal processing, extraction, bioflavonoids, microcells.
58

ALBUMINOUS ISOLATE: NEW INGREDIENT FOR MEANS TO HAIR STYLE MAKING

S.M. GRECHINA, О.V. KORENEVA, V.E. TARASOV
Annotation

The formulation of protein-based mousse from soy beans has been developed. The possibilities of protein isolates from soy beans have been determined and substantiated in some products of hair aids; formulation of mousse for preparation of hairstyle to be formed has been developed. The ready-made product with improved functional and consumer properties is obtained by introduction of protein-based isolate from soy beans into formulation of mousse, and the natural structure of hair can be restored and protected from thermal influence during drying by hair-drier.

Keywords: cosmetics, hairstyle to be formed, mousse for hairdo, protein isolate of soya, hair restoration.
61

INFLUENCE OF PROCESSING OF CORIANDER FRUITS OF THE ELECTRICALLY ACTIVATED LIQUIDS ON THE EXIT AND QUALITATIVE STRUCTURE OF ESSENTIAL OIL

E.YU. Bondarenko, V.E. Tarasov
Annotation

The technology of producing coriander essential oil has been investigated. The areas of essential oil losses have been found out during crushing, during the second distillation, rectification, with the purpose of improving the qualitative composition of the oil. Technological decisions for perfection of technology on the basis of physical and chemical methods of an intensification of process are offered. The improved flow sheet of producing coriander essential oil in periodical manner is presented.

Keywords: coriander essential oil, electrically activated liquids, componental structure of essential oil.

Processes & Apparatus

65

QUALITY AND POWER INPUTS IN PROCESSES OF VACUUM DEHYDRATION
OF THERMOLABILE MATERIALS

G.V. SEMENOV, E.V. BUDANTSEV, M.S. BULKIN
Annotation

Alternative variants of vacuum dehydration of thermolabile materials are considered at various pressures, and also drying in the conditions of combination of cycles of drying vacuum at the initial stage with the subsequent classical freeze drying. Estimations of power inputs in these processes, and also estimations of level of safety of food properties are given.

Keywords: vacuum drying, freeze drying, functional properties of gluten, histologic characteristics.
68

ENERGY-SAVING IN THE PRODUCTION OF ETHANOL

L.M. LEVASHOVA, T.A. USTYUZHANINOVA, T.G. KOROTKOVA, E.N. KONSTANTINOV
Annotation

Proved the economic feasibility of heat recovery of the secondary steam, evaporating draff for heating columns distillation plant and at the stage of fermental boil soft.

Keywords: distillation plant, energy-saving, ethanol, evaporating draff, mathematical modeling.
71

RESEARCH OF FACTORS OF THE INTERNAL AND EXTERNAL FRICTION
OF DOGROSE AND HAWTHORN FRUITS AT DRYING

A.N. OSTRIKOV, V.V. KONTSOV
Annotation

The obtained data of dependences of factors of an internal and external friction from humidity of dogrose and hawthorn fruits is used at a substantiation of a choice of a rational hydrodynamic mode of the drying providing uniform hashing both minimum истирание of the product and an intensification of process of drying for the account of uniform hashing on surface of a tape.

Keywords: friction factor, humidity, a hydrodynamic mode, drying.
73

OPTIMIZATION OF MODES OF STERILIZATION OF CANNED FOOD «CUCUMBERS MARINADED» WITH USE OF STEP HEATING

A.F. DEMIROVA, T.A. ISMAILOV, M.E. AKHMEDOV
Annotation

Modes of sterilization of canned food “Cucumbers Marinaded” are studied at step heating in a static condition of jars, with rotation of jars and a step irrigation by water with various temperatures. The developed modes provide industrial sterility of production, reduction of duration of thermal energy and water.

Keywords: sterilization of canned food, heating of sealed food jars, modes of step-like sterilization.
76

SYNTHESIS OF AN INERTIAL CONVERTER-BASED AUTOMATIC POSITION ADJUSTMENT ELECTRIC DRIVE SYSTEM WITH TYPICAL REGULATORS AND CURRENT CORRECTOR FOR ELASTIC SHAFTING

Yu.P. DOBROBABA, Vik.Yu. BARANDYCH
Annotation

On food industry facilities, they use electric drives without speed-reduction gear (with perfect shafting) and with speed-reduction gear (with elastic shafting). An inertial connector-based automatic position adjustment electric drive system with typical regulators and current corrector for elastic shafting is proposed having characteristics similar to perfect shafting system characteristics.

Keywords: positional electric drive, automatic adjustment system, inertial converter, elastic shafting.

Technological of Equipment & Automation

79

METHOD OF CALCULATION OF THE DEVICE FOR WESTE WATERS TREATMENT
FROM COARSE-DISPERSION IMPURITY

V.G. ZHUKOV, L.L. NIKIFOROV, O.E. KHORUNZHEVA, I.V. CHECHIKOV
Annotation

Device construction with mesh filtering surface of sewage treatment from coarse-dispersion impurity for food-processing industry enterprises is developed. For working out of the device calculation method two variants of process of filtering are considered. As a result mathematical expressions which consider both technological features of process, and device design data are received.

Keywords: treatment of impurity, filtering surface, process of filtering, suspension, filtrate.
82

DEVICE FOR ROTARY STERILISATION OF SEALED FOOD JARS WITH USE STEP-LIKE HEATING AND AIR-WATER-EVAPORATING OF COOLING

A.F. DEMIROVA, T.A. ISMAILOV, M.E. AKHMEDOV
Annotation

The device for sterilisation of sealed food jars with use the step-like heating and air-water-vaporizer of the cooling with rotation of the tare with «bottom on lid» is presented. Scheme of the device and principle of his work is resulted. Device provides significant reduction a spread of time sterilisations of sealed food jars, as well as uniformity of the heat processing that promotes increasing a quality of finished products.

Keywords: sterilisation of sealed food jars, step-like heating, rotation of tare.
84

DEVELOPING THE NEARLY OPTIMALLY PERFORMING DISPLACEMENT DIAGRAMS
OF ELECTRIC DRIVES DIRECT CURRENT WITH MOMENT
OF RESISTANCE VISCOUS FRICTION TYPE

Yu.P. Dobrobaba, T.S. Zhivodrov
Annotation

Positional electric drives direct current with moment of resistance viscous friction type are widespread in the food industry. Proposed two are nearly optimally performing displacement diagrams of electric drives direct current with constant moment of resistance: a current limitation, the limitations of current and speed.

Keywords: electric drives direct current, displacement diagram of electric drive direct current, the angle of rotation of the electric drive from time, the moment of resistance, viscous friction.
87

USING AN ELEMENTARY PHYSICAL MODEL FOR DETERMINING THE PRODUCTIVITY
OF EQUIPMENT, SPECIFIC WORK AND EFFICIENCY OF PROCESSING OF MATERIAL

V.P. BORODYANSKY
Annotation

For mathematical relationships related to the productivity of equipment, specific work and efficiency of processing of the material used is an elementary physical model. The effect of kinematic parameters of the model (the angle of pressure) on the energy performance of the process.

Keywords: technological equipment, an elementary physical model, performance, specific work, the efficiency of processing the materia.
89

FLIGHT SPEED OF KERNEL AND SEEDCOATS OF THE SUNFLOWER SEEDS

V.V. DEREVENKO, G.A. GLUSCHENKO
Annotation

Flight speed of a kernel and seedcoats of the sunflower seeds are experimentally defined. Dependences for their calculation are received.

Keywords: fraction of kernel, seedcoat, polygon allocation of flight speed.

Methods of Investigation & Production Control

91

VALID TERMS OF VEGETABLE OILS AND BIOLOGICAL ACTIVE SUBSTANCES
BY THE SAVING IN THE HOUSEHOLD CONDITION

E.YU. EGOROVA, N.N. ROSHCHINA, V.M. POZNYAKOVSKY
Annotation

Are presented the experimental data of the dynamic search of the oxidative spoilage indicators of the nut cedar oil, linseed and fetuses buckthorn by the storage in household conditions. The comparative characteristic of the oxidative stability and preserving of the nutritional value of these oils is given. Then were given the terms of the preservation of the oil consumer value after the opening the package.

Keywords: biological active additives, function foods, vegetable oils, nut cedar oil, linseed oil, oil fetuses buckthorn, oxidation.
94

MODERN METHODS OF THE DIAGNOSTICS FOR DETERMINATION OF SAFETY
AND STORAGE PERIOD EMULSION FOOD-STUFFS

ZH.G. PROkOPETS, А.B. PODVOLOTSKAYA, YU.V. SHARDAKOVA
Annotation

New mayonnaises models on correspondence factors of food safety are investigated with modern laboratory methods: impedance microbiology, IFA and PCR. The quantitative and qualitative composition of the mayonnaise’s microflora is established. Two species of dominating microorganisms were determined – Serratia liquefaciens and Klebsiella oxitoca. Influense of the mayonnaises microflora on their safety and storage period is studied. Given recommendaition for optimization recipe and way storage of mayonnaises.

Keywords: mayonnaises, food safety, QМАFАnМ, peroxide number, Serratia liquefaciens, Klebsiella oxitoca.
97

MEASURING OF ?-POTENTIAL IN SURFACE OF HIGHLY POROUS CERAMIC MATERIALS FOR FILTRATION PULP-PRESS WATER

A.V. GORBATYUK, T.A. VOROBYOVA
Annotation

Highly porous ceramic membranes having negative ?-potential and obtained by baking of superfine earth silicon fibers have ability to repel colloidal particles also having negative ?-potential during filtration process. For calculating Coulon force which determinates possible pressure gradient it is necessary to know ?-potential of filtering surface. Its experimental measure by flow potential method is difficult because of high speed of filtration for material with porosity about 70 percent and more. The procedure of measuring flow ?-potential for highly porous material on the laboratory unit is described.

Keywords: pulp-press water, highly porous ceramic membranes, filtration process, ?-potential, superficial effect.
100

OPERATIVE ESTIMATION OF WINES AND WINE MATERIALS QUALITY
BY AUTOMATIC POTENTIOMETRIC TITRATION WITH COULOMETRIC GENERATION BASE

O.N. SHELUDKO, T.I. GUGUCHKINA, N.K. STRIZHOV, A.I. BRAGINA, M.A. YASTREBOV
Annotation

The possibility of determining the total content of titrable acids of wine by potentiometric titration with a record of the titration curves is show. Generation of the base is held by coulometric method. The dependence of the titration curves of the type of wine can be used as an indirect way of identifying grape varieties, of which wine materials were obtained. Analysis of forms of titration curves shows the possibility of indirect determination of the total content of cations of alkali and alkaline earth metal.

Keywords: automatic potentiometric titration, coulometry-parameter generation base, express a certain amount titrable organic acids, determining of cations of alkali and alkaline earth metals.
104

INFLUENCE OF STORAGE CONDITIONS OF CORKS AT THEIR MICROBIOLOGICAL STATUS

L.E. NOGNICHENKO, N.M. AGEEVA, M.G. MARKOVSKY
Annotation

Investigations of the dynamics of microbiological status of corks, depending on the conditions of their storage. Comparing the results of individual experiments revealed that the use of corks, which were kept in violation of the storage has a negative impact on bottled and corked stoppers such finished products.

Keywords: corks closures, microbiological status, storage, porous space cork.

Ecology & Endustrial Safety

106

ABSORBENTS UTILISATION MADE ON THE BASIS OF RICE HUSKS
OF SATURATED WITH OIL PRODUCTS

I.G. GAFAROV, G.M. MISHULIN, S.M. LITVINOVA, I.G. SHAIKHIEV, V.A. USENKO
Annotation

Presents the results of the application of saturated with oil rice husks absorbent experiments (RS type absorbent, derived from HF-discharges plasma) in asphalt concrete production. Used absorbent is presented as a resource constituent of regional eco-technological complexes, which creation would promote environment quality growth.

Keywords: absorbent for oil gathering from the hydrosphere, absorbent saturated with oil, regional eco-technological complexes, environment quality.
108

DEVELOPMENT OF WAY RESTORATION OILY SOILS BY MEANS
OF THE COMBINED BIOSORBENT

M.D. NAZARKO
Annotation

Criteria of objective estimation of state and level damage of oil polluted soils by complex of microbiological indices are suggested. Ecologically safe lubricating addition is recommended for drilling oil and gas. Combined sorbent and directions for use are developed for speeded bioremediation of soils polluted by oil and oil products.

Keywords: soil microflora, biodiagnostics, pollution by oil and oil products, bioremediation.

Short Reports

111

PRODUCTION OF TINNED FOOD WITH APPLICATION OF SPICY-SMOKED CO2-EXTRACTS

S.V. ZOLOTOKOPOVA, I.S. LUCHSHEVA
Annotation

Was offered a new technology by production of the paste from aubergines that excludes the process of frying the feedstock. The process of making prepared product fragrant is put into effect by spicy-smoked extracts.

Keywords: paste from aubergines, spicy-smoked extracts, coacervates.
112

VEGETABLE FOOD ADDITIVE IS THE ACTIVATOR OF REDUCTIVE-OXIDATIVE PROCESSES IN PRODUCTION OF TINNED-FISH

I.A. PALAGINA, M.F. RUDENKO, E.YU. LEBEDEVA, O.V. CHERNYSHOVA
Annotation

The influence of fermenting of the Caspian sprat force-fish was investigated by the leaves of Astrakhan region plants: an elder-berry black, tarragon, a zizyphus. The leaves of explored plants during 8 hours are capable to inhibit putrefying micro flora in the force-fish. After 6 hours reductive-oxidative potential (ROP) of the Caspian sprat force-fish with the leaves in 3 times more than ROP of starting force-fish.

Keywords: fermented fish products, reductive-oxidative potential, barrier technology of the hydrolysates.

Scientific Review

113

MODELING OF RECIPE OF THE MULTICOMPONENT FISH-VEGETABLE PRODUCTS
BY USING THE MAINTENANCE SYSTEM OF DECISION-MAKING

O.M. PROTALINSKIY, S.V. ZOLOTOKOPOVA, I.S. LUCHSHEVA, I.O. BELYAEV
Annotation

The maintenance system of decision-making was developed by modeling of multicomponent fish-vegetable products recipe including databases of technology, equipment and chemical composition of food ingredients and analysis block and operation block of under development recipe composition.

Keywords: fish-vegetable products, modeling of product recipe, method of simplex-plannig.

Short Reports

115

RECEIPT NON-TOXIC ADHESIVES FROM PROTEIN CASTOR SEEDS

E.A. OLHOVATOV
Annotation

Developed and experimentally proved the new low-cost technology for producing the adhesive composition (vegetable casein) from the castor bean seed proteins. Implementation of the proposed technology allows for increased yield and quality of the desired product, reducing costs and to obtain non-toxic adhesive composition.

Keywords: castor bean seed proteins, detoxification, controlled fire-fanging seeds, glue, vegetable casein.
116

TECHNOLOGY FOR PROTEIN FEED PRODUCT From seeds Ricinus

E.A. OLHOVATOV
Annotation

Developed and experimentally proved low-cost technology for production of protein feed product for livestock way to detoxify castor seed proteins using controlled fire-fanging.

Keywords: castor seed, the relative bioavailability, detoxification, controlled fire-fanging, protein feed product.
117

PROSPECTS OF SORBENTS CREATION FROM PROTEIN-CONTAINED BY-PRODUCTS
OF OIL-FAT INDUSTRY

A.V. BARBASHOV, V.V. ENGOVATOVA, A.A. ZIYATDINOVA
Annotation

Possibility of by-products use of oils seeds processing is considered at creation protein-contained sorbents for draining transformer oils.

Keywords: oil cakes and shrots oils seeds, water-retaining ability of proteins, clearing of transformer oils.
118

METHOD OF DETERMINATION IN THE ALCOHOL OF TOXIC DERIVATIVES

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

Denaturated components and method of determination are considered. Adding to known methods of control – of spektrophotometry and thing-lyeir chromatography – is offered application system of capillary electrophoresis of a series “Capel” for determination of bitrex without sample preparation. Composition of buffer solution for realization method is defined, electrophoregramm of sample of denaturated alcohol is showed. Applications system of capillary electrophoresis showed for determination of mass concentration of bitrex at the denaturated alcohol.

Keywords: denaturated alcohol, bitrex, capillary electrophoresis.
120

TECHNOLOGY AND CHARACTERISTICS OF BIODEGRADATIONAL PACKING MATERIALS

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

Novelty of offered technology of packing materials consists of including in synthetic polymeric structure hydrophilic components of natural polymers, receiving material able to degrade quickly by getting in soil upon influence of microorganisms.

Keywords: biodecomposive package, biofilm, microbe degradation.
121

OPTIMUM PLACE OF GIVING OF A FOOD
AT DIVISION A MIXTURE OF ETHANOL–WATER BY RECTIFICATION

A.I. FRIDT, K.YU. POPOVA, I.N. SEMENIKHINA
Annotation

The analysis of change of structures of products is carried out at division a mixture of ethanol–water by rectification from a place of giving of initial raw materials in a column. Presence of an optimum plate of the food providing the maximum dividing ability of a column is proved. An optimum plate is the one on which the concentration of alcohol in the liquid phase is closest to the concentration of alcohol in food, but less than her.

Keywords: rectification, optimum nutrition plate.
122

EFFECT OF NEW STRAINS OF ACTIVE DRY YEAST IN MASS CONCENTRATION
OF AROMATICS IN THE WHITE TABLE WINE MATERIALS

E.N. KUDRYASHOVА, N.M. AGEEVА, T.V. BARKHATOVA, F. VAUTIER
Annotation

The content of aromatic compounds in white wine materials, digested with the help of new strains of yeast. Found that new races could be recommended for implementation in the wine industry

Keywords: active dry yeast, aromatic components, wine beverage.
123

ELECTROMAGNETIC PROCESSING OF BEET AT STORAGE AND PROCESSING

R.S. RESHETOVA, A.G. VORVUL
Annotation

The influence of the electromagnetic field on technological characteristics of the stored sugar beet and the quality of juice produced from it is studied.

Keywords: electromagnetic processing, preservation of sugar beet, good quality of beet juice.
© 2010—2017 “KubSUT” FSBEI HE. All rights reserved.