Food technologyIssues → № 2-3 (320-321), 2011

Table of contents for # 2-3 (320-321), 2011

Scientific Review

5

TRENDS OF GALACTOOLIGOSACCARIDES PRODUCTION METHODS DEVELOPMENT

A.G. KHRAMTSOV, A.B. RODNAYA, A.D. LODYGIN, S.A. RYABTSEVA
Annotation

The data about dynamics of galactooligosaccharides production methods patenting are shown. The analysis of advantages and disadvantages is carried out; trends of galactooligosaccharides technology development are revealed.

Keywords: galactooligosaccharides, prebiotics, methods of production, patenting.
8

REASONS FOR EDUCATION AND WAYS OF CLASSIFICATION
OF NON-TRADITIONAL RAW MEAT QUALITY

N.V. TIKHONOVА, V.M. POZNYAKOVSKY
Annotation

The reasons of formation of meat raw materials of non-traditional quality are various: genetic predisposition, unbalanced feeding, stress influence on animals etc. The determinative reason of decrease in quality of meat is stress. Various ways of classification of meat of non-traditional quality are presented.

Keywords: meat of non-traditional quality, PSE and DFD properties, a resistance to stress of animals.
11

INFLUENCE OF ENRICHING ADDITIVES ON FOOD VALUE
OF MEAT AND FISH PRODUCTS

А.Т. VASYUKOVA, Т.V. PERSHAKOVA, D.N. FALIN, Т.V. YAKOVLEVA, N.I. МYACHIKOVA
Annotation

The review of the various additives used for increase of food value of culinary products is made. Necessity of a combination of vegetative food additives in рецептурном structure of functional foodstuff is proved.

Keywords: aromatic additives, albuminous additives, the linen flour, the combined products, biological value of products.
14

ANTIOXIDANT PROPERTIES OF STONE FRUIT

N.V. MAKAROVA, A.V. ZYUZINA
Annotation

The data about investigation of stone fruit’s (cherry, plum, peach, apricot, nectarine) antioxidant activity has captured by now are summarized. We use DPPH, ABTS, FRAP, TBARS methods. The information about comparative study of stone fruit’s antioxidant activity with other kinds of fruit: raspberries, apple, mango and others. The data about study of technological processing (freezing, preservation, semis receiving) on stone fruit’s antioxidant activity were presented. The examples of stone fruit’s practical use as a inhibitor of oxidation in meat products.

Keywords: stone fruit, apricot, nectarine, cherry, plum, antioxidant, lipidic oxidation.

Raw Material

17

ESTIMATION OF TECHNOLOGICAL PARAMETERS OF QUALITY OF A GRAIN OF BARLEY IN VARIOUS ECOLOGICAL CONDITIONS OF IRKUTSK AREA

V.YU. GREBENSHCHIKOV, V.V. VERHOTUROV, S.O. PANKOVETS, A.YU. PUZYREVA
Annotation

Influence of terms of crop and agro-background on productivity and brewing parameters of qualities of summer barley of grade Acha which has been brought up in various in soil-climatic conditions of Irkutsk area is investigated. The results allow to recommend areas and optimum terms of sowing of brewing barley in the conditions of East Siberia.

Keywords: barley, quality of barley grain, technical characteristics of grain.
20

FEATURES OF POST MORTEM CHANGES IN RAW MEAT WITH DFD PROPERTIES

N.V. TIKHONOVА, V.M. POZNYAKOVSKY
Annotation

Features of post mortem changes in meat with DFD indication is a low glycogen content, high pH and water-binding ability, a slight accumulation of lactic acid.

Keywords: meat with DFD properties, post mortem changes.
22

EXPERIMENTAL SUBSTANTIATION OF TECHNOLOGY AFTER-RIPENING AND STORAGE OF SUNFLOWER SEEDS WITH APPLICATION OF BIOLOGICAL PRODUCT

N.S. SMIRNOVA, V.G. SСHERBAKOV, M.D. NAZARKO
Annotation

Changes of technological and biochemical characteristics of sunflower seeds of an ultraearly ripening variety of sunflower R-453 are investigated. It is revealed that the processed seeds form sprouts more intensively, in their leaves collects more pigments of photosynthesis, seeds reach harvest ripeness faster, accumulate oils more and have lower humidity in comparison with the control. It is revealed that seeds of a new crop do not contain phytopathogenic mikromicetes. Mathematical models are developed for forecasting of change of quality of seeds at storage in extreme conditions. The advanced non-polluting technology after-ripening and storages of seeds of the sunflower, considering the characteristics which have changed them, after processing by biological products of a seed material is offered.

Keywords: sunflower, biological products, preseeding processing, technology after-ripening, non-polluting production of seeds of sunflower.

Chemistry of Food Products & Materials

25

PHYSICO-CHEMICAL CHARACTERISTICS OF GELATIN FROM SKIN FISH

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

The gaining of gelatin based on the waste of fish raw material of the Volga-Caspian basin is considered. The result of the experimental research of chemical composition, molecular weight, organoleptic and physico-chemical characteristics of prototypes are adduced. The obtained gelatin has sufficiently high physic-chemical and organoleptic indices.

Keywords: fish skin, gelatin, chemical composition, molecular weight, organoleptic, physico-chemical characteristics.
27

TOTAL FLAVONOIDS AND APPLESANTIOXIDANT ACTIVITY

N.V. MAKAROVA, A.V. ZYUZINA
Annotation

The spectrophotometer investigation’s results of total flavonoids content and antioxidant activity with FRAP (reducing power) method in juice, pulp and concentrate from apples of Volga’s region of summer and autumn grades are presented. The received results allow to recommend grades of apples with the best antioxidant properties.

Keywords: apples juice, apple concentrate, flavonoids, reducing power.
29

INFLUENCE OF CHLOROGENIC ACID TO ANTIOXIDANT PROPERTIES
OF RED WINES

N.M. AGEEVA, R.V. GUBLIYA, G.F. MUZYCHENKO, S.D. BURLAKA
Annotation

The content of chlorogenic and other phenol carbonic acids has been researched in the wine materials prepared from the red grape varieties of Abkhazia. The role of chlorogenic acid and other phenol carbonic acids summarizing with antioxidant and antiseptic effect of red wines have been presented. Mechanisms of chemical processes were given.

Keywords: red wine, chlorogenic acid, phenolic acids, oxidation, antioxidant properties.
31

EFFECT OF NEW STRAINS OF ACTIVE DRY YEAST ON THE CHEMICAL COMPOSITION
OF WHITE TABLE WINE MATERIALS

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

The content of organic acids, nitrogenous compounds, as well as dynamic allocation of carbon dioxide, depending on the applied strain of yeast is investigated. Installed the diversity of the number accumulated by organic acids and nitrogenous components in the white table wine materials.

Keywords: yeast, organic acids, nitrogenous compounds.
33

SELECTING SORPTION OF HEAVY METAL IONS BY SEED OF CULTURAL PLANTS

YU.M. SHAPIRO, E.A. SKRIPCHENKO, S.M. NIKIFOROVA, A.YU. KUPINA,
Annotation

It was investigated selection sorption of ion heavy metals by some cultural seed plants.

Keywords: sorption, ions heavy metals, seed of cultural plants.

Technology

35

USE OF ROSEMARY EXTRACTS AS ANTIOXIDANTS
IN TECHNOLOGY OF MEAT FROZEN SEMI-FINISHED PRODUCTS

YА. I. SHARYGINA, L.S. BAYDALINOVA
Annotation

Application of rosemary extracts in technology meat frozen semi-finished products is studied. Brought extracts efficiently inhibited lipids oxidation, provided quality conservation and shelf-life increasing of finished products.

Keywords: meat semi-finished products, natural antioxidant, rosemary extract.
37

ANALYSIS AND WORKING OUT OF MEAT PRODUCTS RECIPE FOR PERSONS
WITH HYPERSTHENIC TYPE OF THE CONSTITUTION

O.YU. BUNINA, V.V. SADOVOY
Annotation

The analysis and working out of meat products recipe with biologically active additives for persons with hypersthenic type of the constitution, optimized on amino-acid, to vitamin and mineral structure is carried out. Pre-production models of boiled sausage products are made, their qualitative characteristics and biological value are investigated. The medical and preventive orientation of the developed products is established.

Keywords: optimization of a products recipe, amino-acid structure, the functional foodstuff, the balanced food, biologically active additives.
40

FOOD RAW MATERIAL AS AN OBJECT OF TECHNOLOGY
OF CRYOCONSERVATION AND CRYOSEPARATION

I.E. SYAZIN, G.I. KASYANOV, M.I. LUGININ, A.V. MORGUNOVA
Annotation

Were reviewed the main specialties of cryoprocessing of raw and food products which condition on different ways of cryotechnologies. Also in the article were presented the improved technological schemes of raw freezing by hard and liquid carbon dioxide.

Keywords: vegetative raw material, animal raw material, cryoconservation, cryoseparation, carbon dioxide.
43

WORKING OUT OF THE FORMULATIONS FISH AND VEGETABLE PRODUCTS
FOR BABY FOOD WITH USE OF SEA-BUCKTHORN BERRIES

O.N. ZYUZINA
Annotation

On the basis of the formalized nutrients-technology requirements taking into account a chemical compound of meat and vegetative raw materials with application of a method of linear programming fish and vegetable products formulations are developed for a food of children at the age from 3 till 7 years. As a vegetative component used mashed potatoes from sea-buckthorn berries. The data of a chemical compound developed fish and vegetable stuffing products – cutlets, quenelles, round-rissoles, stuffed cabbages are cited.

Keywords: products for children food, fish and vegetable products, sea-buckthorn berries, fish force-meat, modeling of the product formulation.
45

OPTIMIZATION OF TECHNOLOGICAL CONDITIONS OF PECTIN
FROM PLANT MATERIAL

N.R. TRETYAKOVА, A.G. TETENEVA, G.M. ZAIKO, E.V. BARASHKINА
Annotation

The expediency of use of an electromagnetic field of the extremely low-frequency range for the purpose of optimization of technological conditions of carrying out of hydrolysis-extraction and to obtain pectin extract from sugar beet pulp and apple pomace is experimentally confirmed.

Keywords: pectin, electromagnetic fields, the hydrolysis-extraction, pomace, beet pulp.
48

APPLICATION OF ENZYME PREPARATIONS AT SEA-BUCKTHORN PROCESSING

E.V. ALEKSEENKO, YU.M. DIKAREVA, S.E. TRAUBENBERG, N.V. OSTASHENKOVA
Annotation

The results of the investigations in using enzyme preparations Fruсtocyme-Сolor and Laminex BG Glucanase Complex for the sea-buckthorn processing have been represented. The optimal conditions of enzyme preparations action and hydrolysis process have been investigated. The expediency of their using for increasing of the juice output, reducing of the juice viscosity and getting a juice, which is rich of the physiological functional ingredients such as organic acids, sugars, vitamin C, b-carotene has been demonstrated.

Keywords: sea-buckthorn, enzyme preparation, enzyme hydrolysis, juice output, juice viscosity, physiological functional ingredients.
50

INFLUENCE OF ACID-CAVITATION HYDROLYSIS OF VEGETATIVE RAW MATERIALS
ON AN YIELD AND QUALITY OF PECTIN

V.M. TYSHCHENKO
Annotation

Possibility to carry out hydrolysis extraction of pectin by the method providing joint appliance of acid and ultrasonic cavitation is investigated. The analysis of dependence of gelation on cavitation effect has been performed and pH optimum parameters of the applied acids have been defined. The prospectivity of appliance of cavitation as an additional intensifier of acid hydrolysis allowing to reduce the concentration of the acids used have been proved. The qualitative indicators of recovered pectin are decreased insignificantly and preserved at the level acceptable.

Keywords: pectin, hydrolysis extraction, ultrasonic cavitation, intensity of cavitation effect.
52

RESOURCE-SAVING PRODUCTION TECHNOLOGY
OF CANNED FOOD «PEACH JUICE»

A.F. DEMIROVA
Annotation

Results of researches on warming canned food “Peach Juice” are presented at thermal sterilization with use of step heating and cooling in a static condition and with container rotation. Modes of thermal sterilization of juice are established at step heating and cooling. The received results testify to efficiency of use of an offered way for thermal sterilization of canned food.

Keywords: sterilization of juice, warming canned food, mode of step sterilization.
55

COMPARISON OF ALTERNATIVES CLEANING FOOD ALCOHOL FROM FUSEL OIL
IN EPURATION AND ALCOHOL COLUMNS

E.N. KONSTANTINOV, Т.G. KOROTKOVA
Annotation

The effect relations selections ether-aldehyde fraction during tough hydroselection and fusel alcohols on the content of fusel oil in rectified alcohol, and at its expense. Established that the best option depends on the content of isopropanol in the brew, which ranges from 0,26 to 1,24 mg/dm3. The optimal number of plates in isopropanol column and optimal selection of secondary sites of fusel alcohols and fusel oil from the secondary isopropyl alcohol column. The optimal technological regime brew-rectification installation.

Keywords: rectified alcohol, fusel oil, deep cleaning food alcohol.
59

ISOTONIC DRINK FOR REHIDRATION DURING HIGH INTENSITY PHYSICAL ACTIVITY

I.S. KRASNOVA, E.S. TOKAEV
Annotation

A specialized drink is developed to increase performance and endurance athletes. The basic requirements to sports drinks are shown. It is researched osmolality compositions of fructose and maltodextrin, and also sea salt. The rational component ratios at which the drink has isotonic or hypotonic properties are defined.

Keywords: sports nutrition, isotonic drink, rehydration, osmolality, sea salt.
62

CREATION OF FATTY PRODUCTS WITH AN ADDITIVE OF FOOD FIBRES
FOR CONFECTIONERY MANUFACTURE

I.B. KRASINA, N.F. TESLENKO, N.A. TARASENKO, YU.G. DENISENKO, P.S. KRASIN
Annotation

Possibility of use of food fibres «Citri-Fi» in manufacture of fatty stuffings for the purpose of decrease fat a product is investigated.

Keywords: food fibres, fatty composition, dietary foodstuff.
64

OPTIMIZATION OF FRACTIONATING PROCESS DAIRY WHEY BY PECTIN
AND CHITOSAN

O.V. SKAPETS, O.YА. MEZENOVA
Annotation

The mathematical model of fractionating process dairy whey by a complex of biopolymers chitosan and pectin is developed. The process model allows to optimise dosages chitosan and pectin depending on the generalised estimation of quality, to find values of factors for desirable of a touch estimation of formed products and an exit of protein-carbohydrate-complex and also to predict quality of fractionating process dairy whey at mix entering of pectin and chitosan.

Keywords: dairy whey fractionating, pectin, сhitosan.
66

TECHNOLOGY AND RECIPES DEVELOPMENT OF DIABETIC SUGAR CONFECTIONERY, WITH USE OF THE PRODUCTS OF TUBERS JERUSALEM ARTICHOKE PROCESSING

M.I. DOZHDALEVA, V.V. GONCHAR, T.V.KALASHNOVA
Annotation

There was developed the recipe and technology of diabetic sugar containing confectionery with use of Jerusalem artichoke sap. Prepared products – nougat and souffle – are produced from cheap natural products, have low cost price and good organoleptic characteristics and microstructure.

Keywords: Jerusalem artichoke, diabetic products, souffle, nougat.

Processes & Apparatus

69

МATHEMATICAL MODEL OF MASSTRANFER FOR THE MULTISTAGE VEGETABLE STOCK EXTRACTION USING LIQUEFIED CARBON DIOXIDE

A.A. BUKIN, P.S. BELYAEV, V.G. ODNOLKO, L.I. TKACH, S.A. SCHERBAKOV
Annotation

Certain models description of the extraction process of Bioactive Substances (BAS) from the vegetable stock by means of liquefied CO2 are examined and analyzed. Have proposed the equation to denote BAS masstransfer from the vegetable stock into dissolvent, providing the way to work out the unit cycle time in multistage extraction and the overall number of cycles for the specified degree of BAS extraction.

Keywords: extraction, liquefied carbon dioxide, multistage extraction, mathematical model.
71

COMPUTER MODELLING OF MIXING PROCESSES OF TECHNOLOGICAL MEDIUMS
IN FOOD INDUSTRY

V.G. NEKRUTOV
Annotation

Some methods of intensification of mixing processes of liquid technological mediums in food industry by inserting vibro-exciters, based on principles of soft vibro-excitement are suggested. Vibro-exciters are able to intensify greatly the mixing processes thanks to some simultaneous physical effects. The computer modelling of mixing processes confirming the experimental investigations is made.

Keywords: mixer, vibro-stream effect, turbulent regime, rotary-inertial vibro-exciter.
74

KINETICS OF CONVECTIVE DRYING OF HUSKS OF GRAPES GRADE SHIRAZ

V.V. DEREVENKO, A.V. SIDORENKO, V.A. KOVALEV, N.G. VOLODKO
Annotation

It is shown that husks of grapes grade Shiraz it is capillary-porous colloidal body. Dependences for calculation of key parameters of convective drying of grapes husks are received: durations of drying of the first and second period, speed of drying, factors of drying and external mass transfer.

Keywords: husks of grapes, convective drying, drying time, speed of drying.
76

CALCULATION METHODS OF COMPRESSION ALCOHOL VAPOR
WHEN USED IN BREW DISTILLATION INSTALLATION CHART HEAT PUMP

S.S. MARINENKO, O.V. MARINENKO, E.N. KONSTANTINOV, T.G. KOROTKOVA
Annotation

The problem of calculating the power expended in compression of non ideal gas mixture with respect to the heat pump brew distillation installation. It is shown that the power of the screw compressor is determined by the difference in enthalpy output and input streams and mass productivity.

Keywords: adiabatic compression, screw compressor, the energy of the gas flow, steady motion, the calculation of compression, a vapor of alcohol.
78

MATHEMATICAL MODEL OF ROTATIONAL HEATING OF NATURAL FRUIT JUICE
IN GLASS CONTAINER SKO 1-82-3000 IN THE STREAM OF HOT AIR

T.A. ISMAILOV, M.E. AKHMEDOV, V.V. PINYASKIN, A.F. DEMIROVA, M.M. RACHMANOVA
Annotation

It is received the mathematical model of heating fruit natural juices in a glass container SKO 1-82-3000 depending from time, reference temperature, speed and temperature of heating air. Received the equation, determines heating of the juice, revealed good conformity of theoretical calculations to experimental data.

Keywords: thermal processing of products, a sterilization mode, heat irradiation factor, heating.
80

KINETICS OF FREEZING OF BATTER SEMI-FINISHED PRODUCTS
WITH NONCONGEALABLE FILLING

V.E. KUTSAKOVA, S.V. FROLOV, D.S. KAZAKOV
Annotation

In the abstract the kinetics regularities of the freezing process relating to the case when layers thickness is various from the different sides of the products and One of the layers of a batter semi-finished product does not become frozen even at the temperature of –18°C. The analytic equations for time calculation of the freezing process of such objects are obtained.

Keywords: freezing, multilayered food products, cooled layers.
82

ELOPING THE OPTIMALLY PERFORMING DISPLACEMENT DIAGRAMS
OF ELECTRIC DRIVES DIRECT CURRENT WITH MOMENT
OF RESISTANCE VISCOUS FRICTION TYPE WITH LIMITATION
OF VOLTAGE AND CURRENT

YU.P. DOBROBABA, T.S. ZHIVODROV, V.V. LYULKOVICH
Annotation

Process automation based on the positional electric drives. Suggested three types of the optimally performing displacement diagrams of electric drives direct current with moment of resistance viscous friction type with limitation of voltage and current. The parameters for offered kinds of diagrams are defined.

Keywords: electric drives, displacement diagram of electric drive direct current, parameters of the diagram.

Technological of Equipment & Automation

87

NEW WAY OF INTENSIFICATION THE THERMAL STERILIZATION OF CANNED FOOD
AND THE DEVICE FOR ITS REALIZATION

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

Results of researches of preliminary heating of fruits and vegetables in jars by the hot water, promoting essential increase initial average volume temperatures of canned food before sterilization are presented. The design and a principle of work of the device for preliminary heating of fruits and vegetables in jars by hot water are described.

Keywords: sterilization of canned food, average volume product temperature, sterilization duration, preliminary heating of fruits.
89

INCREASE OF EFFICIENCY OF DRUMMER HEAT-MASS TRANSFER APPARATUS
BY OPERATING THE SEGREGATED FLOWS OF PARTICULATE SOLIDS

V.N. DOLGUNIN, O.O. IVANOV, A.N. KUDY, YU.V. SHARY
Annotation

The results of an experimental research on the principles of the segregated flow operation during the particulate solids treatment in a drummer heat-mass transfer apparatus is discussed. It was found out, that these principles provide the efficiency increase and functional possibilities enlarge of the apparatus and its transforming into a multifunctional technological modul for the hydromechanical (separation, mixing) and heat-mass transfer process organization with operating the time treatment of nonuniform particles.

Keywords: particulate solids, segregation, segregated flows, segregated flows operation.
93

DEVELOPING THE OPTIMUM PERFORMANCE DIAGRAM OF MOVEMENT
OF THE EXECUTIVE AUTHORITY MECHANISM OF ELASTIC CONNECTION ELECTRICAL DRIVE, WITH RESTRICTIONS ON THE FOURTH DERIVATIVE RATE

YU.P. DOBROBABA, M.S. KOZUB
Annotation

Automation of technological processes in the various sectors of the food industry is based on the positional electrical drives. The authors propose a rational and optimum performance diagrams of movement of the executive authority mechanism of elastic connection electrical drive, with restrictions on the 4-th derivative rate. Analytical relations are mentioned which are valid for each of the optimum performance diagrams of movement of electrical drives, the conditions in which these diagrams exist are found and analyzed the dependence of the duration of the displacement cycle on the magnitude of job displacement

Keywords: electric drives, diagram of movement of electric drives executive authority, elastic shafting.
96

CALCULATION OF THE MAGNETOSTATIC FIELD IN AXIAL ELECTRIC MOTORS
OF CRUSHING DEVICES ON PLATFORM ANSOFT MAXWELL

B.KH. GAYTOV, I.N. AVTAYKIN, A.M. KVON
Annotation

The basic stages of calculation of a three-dimensional magnetostatic field in axial asynchronous electric motors with a massive rotor on platform Ansoft Maxwell are considered.

Keywords: asynchronous electric motor, axial, disintegrator, crusher.

Methods of Investigation & Production Control

99

DEVELOP A METHOD FOR SIMULTANEOUS DETERMINATION OF ORGANIC
AND MINERAL AMOUNT ACIDS IN JUICES AND DRINKS

O.N. SHELUDKO, N.K. STRIZHOV, D.A. GOLOMIDOV
Annotation

In three series-connected cells coulometric generated base potentiometric titration performed three samples simultaneously. This technique is almost tripled the performance of the method. In vole 20–100 cm3 aqueous solution containing a small amount of acid was added dry salt potassium chloride, sodium or lithium allowed several times to increase the amount determined by the acidity and increase accuracy.

Keywords: simultaneous titration, increasing the lower limit of detection, equilibrium in acid solutions, amount of titratable acids.
102

ANTIBIOTIC RESISTANCE OF PROBIOTIC CULTURES INCLUDED IN THE SYNBIOTIC

A.S. BAGDASARYAN, E.S. TOKAEV, E.A. NEKRASOV, E.A. OLEYNIK
Annotation

Identified antibiotic resistance of bifidobacteria and lactic acid bacteria and their consortia to the most frequently used antibiotics to treat. Found that most of the strains of probiotics are not resistant to antibiotics, so in order to achieve the effect of drugs with these cultures are recommended after completion of antibiotic therapy.

Keywords: probiotic cultures, prebiotics, synbiotics, bifidobacteria, lactic acid bacteria, antibiotics, antibiotic resistance, antibiotic susceptibility, zone delays (inhibition) of growth.
104

WORKING OUT OF COMPOSITIONS OF MEAT PRODUCTS
FOR AN INDIVIDUAL FOOD

G.I. KASYANOV, T.V. SCHEDRINA, M.A. SELIMOV, V.V. SADOVOY
Annotation

Materials on working out of compositions of meat products for various categories of citizens depending on type of a constitution, weight, a sex, age and character of labour activity are presented. The developed meat products are rational on structure of amino acids, have high touch and technical characteristics, correspond to recommendations of doctors-dieticians.

Keywords: an individual food, meat products, norms of consumption, amino acids structure, rational compositions, compounding components.
108

SYNTHESIS OF ESTIMATION MATHEMATICAL MODEL
OF CONVECTION DURING BEER FERMENTATION

A.YU. ARTUSHKIN, A.V. TATARINOV
Annotation

The process of natural liquid convection induced during beer fermentation in cylinder-conic tank is considered. For steady state convective motion expressions those define profiles of temperature and velocity are obtained. The ratio of maximum flow speed to average one is estimated. The conclusion about possibility of the synthesis of simplified estimated model for application in computational optimal control algorithms of beer temperature during fermentation process is expressed.

Keywords: cylinder-conic tank, beer fermentation, natural convection, mathematical model.
111

ANALYSIS OF THE EQUATION OF MOTION OF THE NAVIER–STOKES
FOR GAS AND CALCULATION LEAKS IN SCREW COMPRESSORS

E.N. KONSTANTINOV, T.G. KOROTKOVA
Annotation

The analysis of the Navier–Stokes equations applied to compressible fluids and gases. For a channel of constant cross section taken at the molecular level in terms of theoretical mechanics for bodies with variable masses of the process of expansion of the gas at lower pressure in the channel. It is shown that the density of facing substantial derivative of speed, should be under the sign of the differential. The results are illustrated in the analysis of leakage.

Keywords: equation of motion of the Navier–Stokes equations, compressible gas, variable density, leakage, screw compressor.

Short Reports

115

DEVELOPMENT OF TECHNOLOGY OF WAFER SHEETS
WITH ADDITION OF THE FLOUR FROM CHICORY

Т.V. PERSHAKOVA, N.N. PETRENKO, Т.V. YAKOVLEVA
Annotation

The opportunity of reception of a new kind of the wafer sheets possessing coffee taste and aroma at absence in a compounding of coffee is considered in this article. The reception process of wafer sheets provides dough making, containing a mix of wheat flour of the premium and a flour from chicory, salt, soda, yolks, vegetable oil, phospholipids, water, its formation in the form of sheets and a batch. The mix of wheat flour of the premium and flour from chicory use in the ratio on weight from 5 : 1 up to 13 : 1.

Keywords: wafer sheets, flour of chicory, microwave drying.
116

MICROFLORA CHANGE OF SWEET DISHES OF FUNCTIONAL PURPOSE IN STORAGE

N.A. BUGAYETS, Z.T. BUKHTOYAROVA, O.A. KORNEVA, I.A. BUGAYETS
Annotation

Microbiological indices have been developed and terms of shelf life for sweet dishes have been determined – a jelly oranges, a vanilla cream and lemon mousse.

Keywords: sweet dishes, chitosan, microbiological indices.
117

COMPARATIVE CHARACTERISTIC OF THE MALT RECEIVED FROM BREWING BARLEY, GROWN UP IN NORTH CAUCASIAN REGION

M.B. KHOKONOVA
Annotation

4 grades of spring barley which is grown up in the Kabardino-Balkaria republic, for the purpose of reception from it brewing malt are investigated.

Keywords: barley, malt, malt quality.
118

PROBIOTICS INFLUENCE IN FODDER DIET OF PIGS ON QUALITY OF RECEIVED MEAT

A.YU. VASILENKO
Annotation

Positive influence of probiotic additives lactobacterin and realak in a fodder diet of pigs on meat efficiency and quality of meat is established.

Keywords: probiotics, meat efficiency, a thickness of salted pork fat.
119

SPECIFIC WORK OF DESTRUCTION OF RAPE SEEDS

V.V. DEREVENKO, А.А. LOBANOV
Annotation

Specific work of destruction of rape seeds as humidity 5,5–12,9% is experimentally determined. It is established, that the maximal specific work of destruction falls at seeds of humidity 9–10%. The received data are recommended to be used by development of the equipment for hulling and crushing of rape seeds.

Keywords: rape seeds, specific work of destruction.
120

LIPIDS COMPOSITION OF BRANDY SPIRITS

A.N. PAVLOVA, N.M. AGEEVA
Annotation

Lipid composition of brandy spirits produced on the enterprises in the South of Russia is investigated. It is offered to use components lipids fractions as markers at brandy authenticity definition.

Keywords: brandy spirits, lipids, volatile fatty acids, ethers of fatty acids.
122

DEVELOPMENT OF THE AUTOMATED INFORMATION SYSTEM FOR THE CALCULATION
AND OPTIMIZATION FORMULATION

N.V. DONSKYKH, E.I. MURATOVA, S.G. TOLSTYKH, D.V. LEONOV
Annotation

The automated information system, based on the use of object-oriented reporting is presented. The system is designed for rapid calculation and optimization of formulations in terms of variability of raw materials, can be used in the design of multi-component food systems and the development of food recipes of new generation.

Keywords: automated information system, calculation and optimization of formulations.
123

CHANGE OF ESSENTIAL OILS CARROTS AT STORAGE

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

The content of essential oils carrots is investigated at storage in various conditions: in the cooled warehouse, at processing by an electromagnetic field of the lowest frequency, at a hydroirrigation.

Keywords: essential oils, carrots storage, peroxidase activity.
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