Food technologyIssues → № 4 (322), 2011

Table of contents for # 4 (322), 2011

Scientific Review

5

WAYS OF REALIZATION OF PRODUCTION TECHNOLOGY BIOLOGICAL WINES

V.T. KHRISTYUK
Annotation

Tendencies of reception of biological wines in domestic and world winemaking are considered. Ways of realization of the program of reception of biological wines are planned. The basic directions of researches on decrease in an adverse effect ecological, agrochemical and technology factors on quality of wine and working out of technologies of safe and high-quality wines are presented.

Keywords: biological wine, perspective grades of grapes, sulphurous anhydride, disperse minerals, electromagnetic and vibrating influence.

Chemistry of Food Products & Materials

8

OBTAINING OF BIOACTIVE PEPTIDES FROM MILK USING AN ISOLATED
ENZYME PREPARATION

I.M. DANILOV, L.A. ZABODALOVA, N.N. SKVORTSOVA
Annotation

The influence of fermentation parameters such as duration and temperature of incubation, the enzyme-substrate ratio, the active acidity value of the of the reaction mixture on the accumulation of low-molecular weight peptides in milk by the pancreatin digestion. In the biological experiment shows their immune modulating activity.

Keywords: pancreatin, enzymatic hydrolysis, bioactive peptides.
10

INFLUENCE OF KONJAC ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES
OF SYSTEMS BASED ON NATIVE STARCH

A.I. ZHARINOV, O.N. ANTONOVA
Annotation

Results of research of systems of konjac and starch are presented, give the opportunity to enhance the efficiency of technological use of these systems, to predict the productivity of konjac-starch mix application depending on hydrocolloid proportion, the kind of the hydration medium.

Keywords: konjac, starch, functional-technological properties, gel-formation, syneresis.
13

ANTIOXIDANT PROPERTIESESTIMATION APPLE ON THE MODEL
WITH LINOLEIC ACID

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

The investigation’s results the level inhibition oxidation on the model with linoleic acid with the help of FTC method (with thiocyanate ammonium and ferric chloride) and TBARS (with thiobarbituric acid) for juice, pulp and a concentrate from apples of the summer and autumn grades growing in territory of the Samara region are presented. The antioxidant activity of the same objects on the model with ?-carotin–linoleic acid are studied.

Keywords: linoleic acid, apple juice, apple concentrate, ?-carotin.
15

INFLUENCE OF EXTRACTION WAY ON COMPOSITION AND YIELD OF HOPS EXTRACT

P.V. GUSEV, V.E. STRUKOVA, V.T. KHRISTYUK
Annotation

The influence of the hops extraction method on the quality of the extract is studied. Using the proposed method of extraction will expand the range of soft drinks.

Keywords: hops, the extraction, soft drink, biologically active substances.
17

INFLUENCE OF TAP WATER PRIORITY POLLUTANTS ON STABILITY
OF SEA-BUCKTHORN AND APPLE NECTARS VITAMINS

I.V. TIMOSCHUK, T.A. KRASNOVA, N.A. SARTINA
Annotation

Decrease in the content of vitamins A, C and groups B in apple and sea-buckthorn nectars in the presence of phenol, chlorophenol, formaldehyde, acetaldehyde, containing in the tap water used for their manufacture is established. Chloroform didn’t render influence on stability of nectars vitamins.

Keywords: apple nectar, sea-buckthorn nectar, vitamins, formaldehyde, acetaldehyde, phenol, chlorophenol, chloroform.
19

POTENTIOMETRIC TITRATION OF ACETYLSALICYLIC ACID

I.V. LYAHNENKO, O.N. SHELUDKO, N.K. STRIZHOV
Annotation

Potentiometric titration with coulometric generation base balance were studied in aqueous solutions of acetyl salicylic acid at constant ionic strength and in the presence of mineral acid. It is shown that the determination of the ionization constant is ambiguous and depends on the concentration of both organic and mineral acid. Analyzed a number of possible models.

Keywords: acetylsalicylic acid, a model of dissociation, compared with the data polarography.
22

INFLUENCE OF BI- AND TRICARBOXYLIC ACIDS ON SORPTION COPPER IONS
OF HIGH ETHERIFICATION PECTINS

D.V. KHRUNDIN, N.K. ROMANOVA, O.A. RESHETNIK
Annotation

The influence of food acids (succinic, tartaric, citric) on the sorption capacity citrus and apple pectin with respect to copper ions have been studied. It is shown, in the presence of succinic acid-related metal ions was higher than tartaric and citric acids.

Keywords: pectin, sorption, food acids.

Technology

24

WORKING OUT COMPLEX IMPROVERS FOR IMPROVEMENT OF BREAD QUALITY
FROM WHEAT FLOUR

A.S. ZYUZKO, E.V. KOROSTOVA, V.I. BONDARENKO
Annotation

The baking properties of a flour of a general purpose on which basis it is made five-component improvers, an including oxidizer, ferment preparations, emulsifier, structural and filler – dry gluten. Positive influence improvers is established on structurally- mechanical properties glutens, increase of gas-forming ability and quality of bread on basic indicators at a dosage from 0,1–0,5% to weight of a flour. Optimum dosage of improvers 0,5% to weight of flour.

Keywords: baking properties of a flour, complex improvers, quality of bread, an optimum dosage.
26

TECHNOLOGICAL FEATURES OF THE BAKERY PRODUCTS PREPARATION
ENRICHED WITH THE POWDER FROM THE THIN SKIN OF GRAPE RESIDUE

А.V. SIDORENKO, O.L.VERSHININA, D.V. SHAPOVALOVA, V.V. DEREVENKO
Annotation

Possibility of use of a powder from a thin skin grape residue is investigated by manufacture of bakery products of the raised food value. Influence of a received powder on properties of half-finished products, a course of technological process and quality of finished goods is established. Technologies of preparation of the wheaten and rye-wheaten test with use of a powder from a thin skin grape residue are fulfilled, optimum dosages and a rational way of its entering are established.

Keywords: grape residue, powder from a thin skin grape residue, chemical compound, bakery products.
28

MEAT-VEGETABLE CHOPPED SEMI-FINISHED FOOD PRODUCTS WITH OSTRICH MEAT FOR SCHOOL CHILDREN’S NUTRITION

N.YU. GERASIMOVA, N.V. MAGZUMOVA
Annotation

The complex research of meat-vegetable chops “Nikolaevskie” with meat of black ostrich for school children’s nutrition has been made. Designed product has balanced content, increased food, biological and energy value and related to functional food products.

Keywords: children’s nutrition, ostrich meat, meat-vegetable semi-finished food products.
30

MAKING PASTY PRODUCT ON THE BASIS OF DRIED MILK WITH EMMER ADDITION

M.S. SOLOVYEVA, L.A. ZABODALOVA
Annotation

Technology of pasty product of complicated raw material composition on the basis dried ingredients: dried fat-free milk, soya isolated protein and emmer was worked out. Ratio dried fat-free milk: soya isolated protein allowing to receive product with good organoleptical properties was selected. Method of emmer addition is chosen. Rheological properties, organoleptical and physics-chemical indicators of quality of a product was investigated.

Keywords: pasty product, dried fat-free milk, soya isolated protein, emmer.
32

COMPARATIVE EVALUATION OF SALMON AND CARP IN JAPANESE CUISINE

O.А. SUBBOTINA, L.V. ANTIPOVA
Annotation

The possibilities of meat pond fishes use – a carp in import substitution technologies culinary products of Japanese cuisine is proved. The chemical composition and functional properties of a carp meat are studied, its integrated assessment with reference to technology of Japanese dishes is realized.

Keywords: pond fish, carp, sushi, roll, maturing for fish.
35

METHOD OF MANUFACTURING PRESERVED FOOD FROM POND FISH FILLET
ON BASIS OF ENZYME SYSTEM MUSCULAR TISSUE ACTIVIZATION

BUI XUAN DONG, M.D. MUKATOVA
Annotation

The possibility of using an enzymatic agent (EA) recovered from the viscera of pond fish to enhance the maturation process in the manufacture of preserved food from their fillets is studied. It is established that pretreatment of them fillet in vinegar-salt brine with the addition of 3% EA allows to make preserved food with a good taste for the duration of salting 72 h at 5°C. Recommended storage life preserved food from fillets of pond fish species at a temperature of –4…–6°C is 4 months ago.

Keywords: enzymatic agent, pond fish, preserved food, maturation, salting.
37

APPLICATION OF POWDER FROM POMACE OF USSURI PEAR
IN FOOD TECHNOLOGY

S.N. EVSTAFYEV, G.S. GUSAKOVA
Annotation

The chemical composition of the powder from pomace the Ussuri pear is investigated. Established that it has a high nutritive and biological value, contains the aromatic components. Developed a recipe shortbread with optimal additive powder from pomace Ussuri pear, which increases the biological value of the product.

Keywords: Ussuri pear, essential oils, lipids, shortbread.
40

ADVANCED TECHNOLOGIES OF CONSERVATION OF THE FIRST LUNCH DISHES
FOR PUBLIC CATERING

O.R. PANINA, G.I. KASYANOV
Annotation

Technologies of conservation of the first and second lunch dishes are developed for public catering on the basis of raw materials of a vegetative and animal origin. The hardware scheme of manufacture of lunch canned food is resulted. Economic benefit of introduction of new technology is calculated.

Keywords: the first and second lunch dishes, tinned lunch dishes, multicomponent foodstuff.
42

MALT EXTRACTTASTE IMPROVER AND SUBSTITUTE
OF CHEMICAL BAKING POWDER

V.K. KOCHETOV
Annotation

Possibility of replacement of one of the most aggressive chemical baking powder – ammonium carbonate is shown on a natural product – a malt extract that simultaneously allows to raise quality indicators spice-cakes scalded.

Keywords: spice-cakes, malt extract, chemical baking powder, quality of finished products.
44

PERFECTION OF THE PRODUCTION TECHNOLOGY OF CANNED FOOD
BY INCREASE IN INITIAL MIDDLE VOLUMETRIC PRODUCT TEMPERATURES

A.F. DEMIROVA
Annotation

The mode of manufacture of fruit canned food with preliminary heating of fruits in banks before pouring in a microwave field is investigated. It is established that increase in initial middle volumetric product temperatures allows to reduce sterilization time, quantity of steps of thermal processing, to simplify an equipment design.

Keywords: conservation of products, a sterilization mode, microwave processing, middle volumetric product temperature.
46

INFLUENCE OF ENZYMATIC MODIFICATION ALBUMINOUS ISOLATE
FROM SUNFLOWER OILCAKE ON QUALITY OF FLOUR CONFECTIONERY PRODUCTS

N.S. BEZVERKHAYA, N.V. ILCHISHINA
Annotation

The quantitative assessment of physical, chemical and flavouring parameters variation of long cookies with an additive of enzymatic modified albuminous isolate from sunflower oilcake is studied and given.

Keywords: albuminous isolate, enzymatic modification, long cookies, functional properties.
47

USING THE RESULTS OF RHEOLOGICAL STUDIES BY DEVELOPMENT
OF NEW KIND JELLY CANDIES

D.V. LEONOV, E.I. MURATOVA
Annotation

The possibility of using the results of rheological studies for the comprehensive assessment of the technological characteristics jelly semis and justification modes of separate stages of production jelly candies.

Keywords: jelly mass, jellies, phytoadditions, rheological indicators, kinetics structurization.
50

INTENSIFICATION OF EXTRACTION PROCESS OF NUTRIENT’S FROM MICROWAVES ACTION ON FRUITS AND BERRIES

B.M. GUSEYNOVA, E.SH. ISMAILOV, Т.I. DAUDOVA
Annotation

Possibility of manufacturing of high-quality extracts from fruits of a blackberry, sea-buckthorn berries, a mountain ash, a mulberry and a dogrose with application extragents in the form of water solutions of ethanol and by microwave processing is shown. The quantity of sugars, titrable acids, phenolic connections, vitamins C and Р in fresh raw materials, in extracts of fruits and the berries received in the traditional way, and also action of microwaves on hips is defined. It is defined that microwave processing of hips raises an exit of biocomponents in an extract and considerably reduces duration of extraction. Such extracts with rich structure of biologically active substances can be used with success for reception of high-quality multicomponent foodstuff of a functional purpose.

Keywords: extracts, biochemical structure, microwave processing, vegetative raw materials.
53

TECHNOLOGY DEVELOPMENT AND ESTIMATION OF QUALITY
BIOLOGICALLY ACTIVE ADDITIVE «SEDAGEL»

N.G. CHELNAKOVA, E.I. TENESHEV, A.A. VEKOVTSEV
Annotation

The new prescription formula of gel form of the dietary supplement biologically active additive on the vegetable base with consideration for the functional trend is developed. It could be recommended as a source of flavonoids, organic acids with the mild calmative effect.

Keywords: specialized products, biologically active additive, blending extract, gel form.
55

TECHNOLOGY OF PRODUCTION AND COMMODITY DESCRIPTION
OF THE SPECIALIZED PRODUCT FOR A PROPHYLAXIS AND COMPLEX THERAPY
OF OSTEOPOROSIS

YU.G. GURYANOV, O.A. VASILYEVA, V.M. POZNYAKOVSKY
Annotation

The recipe structure of a new functional product intended for a prophylaxis and complex therapy of osteoporosis for women is developed. The normalized indexes of quality and safety of product are certain. The regulated maintenance of components, rendering a prophylactic effect at this disease is set. The requirement of organism of women in irreplaceable nutrients is provided at the level of 23–50% at the recommended consumption of product.

Keywords: enriched product, recipe structure, drops, functional orientation, osteoporosis.
57

WORKING OUT OF BIOLOGICALLY ACTIVE MODULE FOR THE DIET
OF ATHLETES IN GYMNASTICS

E.S. TOKAEV, A.A. KHASANOV
Annotation

On the basis of the analysis of the actual diets of athletes the basic biologically active substances necessary for introduction in a ration are defined. Biologically active additive-module for diets of gymnasts is developed. Functional properties of ingredients of biologically active module (BAM) are investigated, rational parities of its components are defined, dishes with including in their composition of BAM are developed.

Keywords: sports nutrition, biologically active module, functional ingredients of products.
59

SOFT DRINKS SPECIAL PURPOSE
RICH IN VEGETABLE BIOLOGICALLY ACTIVE SUBSTANCES

P.V. GUSEV, V.E. STRUKOVA, V.T. KHRISTYUK, O.R. TALANYAN
Annotation

The chemical compound and aromatic characteristics of spicy-aromatic raw materials are investigated, its compositions are made. The technology is developed and the soft drinks special purpose formulations on the basis of grape and apple juice with addition of extracts of hop and spicy-aromatic plants is made.

Keywords: soft drinks, extraction, spicy-aromatic raw materials, hop, isohumulons, biologically active components.
62

USE OF FAR EASTERN PLANTS IN ALCOHOLIC DRINK PRODUCTION

M.V. PALAGINA, YU.V. PRIKHODKO, A.YU. PRIKHODKO, O.P. TELTEVSKAYA, A.A. GORBACHEVA
Annotation

Possibility of use of berries Schizandra chinensis and Actinidia, roots and stalks Acanthopanax for manufacture fruit wine materials and strong liqueurs is investigated.

Keywords: Schizandra chinensis, Actinidia, Acanthopanax, extract of plants, alcoholic drinks.
64

USE FAT-CONTAINING WASTE OF THE CONVERSION HYDROBIONTS
FOR RECEPTION BIOFUEL

TRAN THI NHUNG, M.D. MUKATOVA
Annotation

Quality of the fats received from an internals of hydrobionts, before and after neutralization is investigated. From cleaned fat with acid number less 1 mg KOH/g when undertaking the reactions interesterification have got biofuel with qualitative factor, close to requirements GOST 53605–2009. The received biofuel has high temperature of flash, the low maintenance of sulfur.

Keywords: biofuel, ethylic ether of the fatty acids, fat-containing waste, interesterification.
67

CHITOSAN AND ITS DERIVATIVES IN TECHNOLOGY OF BREAD

V.D. MALKINA, G.G. KADRMATOVA
Annotation

The influence of chitosan and its derivatives on the main baking raw materials and quality of bakery products is studied. The developed products can be recommended in the food allowances of the population living in contrary ecological conditions.

Keywords: chitin, chitosan, «Chitan», «Polyhit», bread, gluten, food acids, sorbate activity.
69

INFLUENCE OF MECHANICO-CHEMICAL ACTIVATION OF LIME WATER ON CLEARING EFFICIENCY AND THERMAL STABILITY OF REMELT SUGAR LIQUORS OF RAW SUGAR

А.V. SAVOSTIN
Annotation

The influence of the activated lime water on increase of clearing efficiency of remelt sugar liquors of a raw sugar and their heat resistance are investigated. It is offered to spend calculation of not considered losses of saccharose under the contents of reducing substances.

Keywords: activation of lime water, clearing effect of remelt sugar liquors, heat resistance.
71

INFLUENCE OF ELECTROMAGNETIC PROCESSING
ON MICROFLORA OF SUGAR SYRUP AT STORAGE

R.S. RESHETOVA, A.G. VORVUL, N.V. ILCHISHINA
Annotation

We studied the influence of the electromagnetic field (EMF) on the composition and development of microflora in sugar syrup with different contents of dry matter at different stages of storage. It was found out that the EMF processing will allow longer storage of commercial syrups without deteriorate of their quality.

Keywords: electromagnetic processing, preservation of sugar syrup, microorganisms content.
73

INFLUENCE OF DIETARY SALT ON LINKAGE OF A MOISTURE
IN TECHNOLOGY OF FUNCTIONAL FISH PRODUCTS

L.V. ANTIPOVA, S.A. TITOV, D.V. PANICHKIN
Annotation

Influence of dietary salt on parameters of linkage of a moisture, structurally-mechanical properties, micro structural characteristics and microbiological indicators salty fishes is researched. It is shown, that ions K+ and Na+ make various impact on osmotic and adsorbtion moisture linkage in a muscular fabric of fishes that affects its microstructure and structurally-mechanical characteristics.

Keywords: fish products, dietary salt, salting, linkage of a moisture, microstructure.
76

TECHNOLOGY OF RECEPTION AND APPLICATION OF PROCESSING PRODUCTS
OF MUSHROOMS VESHENKA IN MANUFACTURE OF BAKERY PRODUCTS
OF THE HIGHER FOOD AND BIOLOGICAL VALUE

O.A. KRAVCHENKO, YU.F. ROSLYAKOV
Annotation

On the basis of research of a chemical compound and biological value of mushrooms veshenka the technology of application of the flour received from dried up mushrooms, for the purpose of increase of food value of bakery products is developed. The received products can be recommended for a preventive and dietary food.

Keywords: veshenka ordinary, a flour from mushrooms veshenka, quality of a flour gluten, carrying power of yeast.

Processes & Apparatus

78

POWER ANALYSIS OF TECHNOLOGICAL MODES BEET PULP DRIER
IN THE HEAT-SCHEME OF BEET-SUGAR FACTORY

A.V. DRANNIKOV
Annotation

Here is considered various technological operating modes beet pulp driers in the heat-scheme of beet-sugar factory. The comparative estimation of these modes from the point of view of consumption of energy is presented and necessary calculations are carried out.

Keywords: beet pulp drier, power analysis, heat-scheme, beet-sugar factory.
81

ESTIMATION OF ORGANIZATION LEVEL AND DEVELOPMENT
OF TECHNOLOGICAL STREAM OF FLOUR PASTRY

V.K. KOCHETOV
Annotation

Diagnostics of a technological stream of preparation of the test for spice-cakes scalded fermentative on existing technology is carry out. Astable places of a technological stream are revealed and prospects of development of the given technology for the purpose of product improvement of quality are proved. The new processing methods, allowed to raise level of integrity of technology of spice-cakes scalded fermentative are developed and introduced in manufacture.

Keywords: spice-cakes, system approach, an estimation of subsystem stability, level of technological stream organization, diagnostics.
83

MATHEMATICAL MODELLING OF STEP THERMAL PROCESSING
OF CANNED FOOD «COMPOTE FROM APPLES»

A.F. DEMIROVA
Annotation

On the basis of mathematical modeling of process of sterilization of canned food «Compote from apples» are received dependences of heating temperature of system and time of heating and cooling from initial and final temperatures of process, container volume.

Keywords: sterilization process, mathematical modeling of process, speed of temperature change, heating, cooling.
86

VALUATION AND EXERGIC ASSESSMENT OF HEAT PUMPS USE IN BREW DISTILLATION WITH EVAPORATION OF DRAFF

T.G. KOROTKOVA, L.M. LEVASHOVA, S.S. MARINENKO, E.N. KONSTANTINOV
Annotation

It is shown that use of heat pump in technological process of brew distillation provides economy of energy at a cost estimation of 27%, exergic assessment – 43,7%. Use of heat pump at an evaporation stage it is unprofitable.

Keywords: brew distillation installation, heat pump, energy, evaporation of draff.
88

LAWS OF CONVECTIVE DRYING OF WHITE GRAPES SQUEEZE

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

It is shown that spew white grape pomace “Shardone” is the colloidal capillary-porous body. The dependences for calculation of basic parameters of the convective drying of grape pomace: drying duration, drying rate, drying coefficient and external mass transfer.

Keywords: grape pomace, convective drying, while drying, drying rate.

Technological of Equipment & Automation

90

FEATURES OF HEAT TREATMENT OF FOOD IN CONTACTS TYPE PLANTS

V.I. KURDYUMOV, G.V. KARPENKO, A.A. PAVLUSHIN, S.A. SUTYAGIN
Annotation

The design of device for thermal treatment of the contact type of various bulk foods is offered. The device which allows to carry out such manufacturing operations as frying foods, drying. Optimum values of regime parameters of processes are presented.

Keywords: bulk foods, contact transfer method of heat, device for thermal treatment.
92

CONICAL ROTARY-FILM APPARATUS FOR DRYING OF VEGETABLE OILS
PHOSPHOLIPID EMULSIONS

S. ALTAYULY, S.T. ANTIPOV
Annotation

A new design of rotary-film apparatus for drying of vegetable oils phospholipids emulsions has been constructed, which can intensify the process of heat- and mass transfer, reduce energy costs and ensure high reliability of steam, fat and gas mixture separation.

Keywords: drying, phospholipid emulsion, conical rotary-film apparatus.
94

IMPROVEMENT OF TECHNOLOGICAL EQUIPMENT FOR CO2-EXTRACTION

E.I. MYAKINNIKOVA
Annotation

Improved installations for components extraction from vegetative raw materials by means of a carbon dioxide are described.

Keywords: carbon dioxide, extraction, medicinal vegetative raw materials, equipment for СО/~2~/-extraction.
97

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

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

Positional electrical drives are widespread in the sectors of the food industry. The optimum performance diagram of movement of the executive authority mechanism of elastic connection electrical drive, with restrictions on the 4-th and by minimum value of the 2-nd derivative rate is offered. The analytical relations are defined which are valid for each of the 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.

Methods of Investigation & Production Control

101

MATHEMATICAL MODELING OF KEFIRAN BIOSYNTHESIS IN FERMENTED MILK PRODUCTS PRODUCTION

R.R. ENIKEEV
Annotation

The kefiran producing strain L. kefiranofaciens fermentation model is described subject to production of cultured milk products. Maximal yield of the polysaccharide in proposed conditions is theoretically determined.

Keywords: kinetic performance of biosynthesis, lactic acid bacteria, polysaccharides, _L. kefiranofaciens_.
103

EFFECT OF TEMPERATURE AND DURATION OF EXPOSURE OF SPARKLING WINE
ON THEIR FOAMING ABILITY

M.V. MISHIN, I.E. ORLOV, O.R. TALANYAN
Annotation

Dynamics of changes foaming ability of sparkling wine in during storage is study. Established that young sparkling wine stocks have high foaming ability through natural complex of surface-active substances, which significant changes during storage that entails changes in physical characteristics, responsible for shaping the future of their typical properties sparkling wines.

Keywords: sparkling wine materials, foam ability, surfactants, defoamer.
105

DEVELOPMENT of FOODSTUFFS QUALITY ESTIMATION METHODS

S.N. KRAVCHENKO, E.S. KAGAN, A.A. STOLETOVA
Annotation

Foodstuffs quality estimation methods of research work are based on the Analytic hierarchy process and the Fuzzy Sets Theory. On basis of Analytic hierarchy process importance of quality estimates for all elements that is influence degree of foodstuffs quality estimation. The intensity degree defines for all elements. In the issue foodstuffs quality integral characteristic is calculated.

Keywords: Analytic hierarchy process, foodstuffs quality, linguistic variable, therm, fuzzyfication.
109

EFFECTIVENESS INCREASE OF LABOUR PROTECTION MANAGEMENT
BY MEANS OF AUTOMATED SYSTEM OF DOCUMENT CIRCULATION
AT THE ENTERPRISES OF FOOD INDUSTRY

S.YU. KSANDOPULO, S.YU. MARININ, V.V. NOVIKOV, A.R. STEPANYAN
Annotation

By means of the automated directory system of document circulation and execution control of effectiveness increase of labour protection management at the enterprise is possible. On the basis of an estimation and the analysis of a condition of document circulation on a labor protection anticipatory administrative influence is formed.

Keywords: labor protection, the automated system of document circulation, execution control, decision-making support.
112

CHROMATO-MASS SPECTROMETRIC DETERMINATION OF AROMA-FORMING COMPONENTS OF WINES USING IMPROVED SOLID-PHASE EXTRACTION

V.I. DUMANOV, E.I. RUSU, M.G. MARKOVSKY, T.I. GUGUCHKINA, N.M. AGEEVA
Annotation

Improved sample preparation technique based on solid-phase extraction with hypercrosslinked polystyrene sorbents was developed for chromato-mass spectrometric determination of aroma-forming components of wines. The technique was tested on dry white wines produced in Republic of Moldova. Advantage of this approach is shown in comparison with the liquid extraction.

Keywords: wine aroma, chromato-mass spectrometry, liquid extraction, solid-phase extraction, polystyrene sorbents.
113

INDIRECT DETERMINATION OF THE TOTAL CONTENT OF AMINO ACIDS
IN WINES BY POTENTIOMETRIC TITRATION CURVES

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

Showing qualitative effect of free amino acids in the form of titration curves of wines. Developed an indirect method of determining the total content of amino acids in table wines on the basis of the analysis form the potentiometric titration curves with the coulometric generation of the base.

Keywords: automatic potentiometric titration, coulometric generation of the base, the operational definition of the total content of titratable acids, cations of alkali and alkaline earth metals and amino acids in wines.

Short Reports

116

DEFINITION OF CONTENT FLAVONOIDS AND ESTIMATION OF REDUCING POWER
OF VARIOUS GRADES BREADS EXTRACTS

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

Results of comparative research of the general flavonoids contents for seven grades of bakery products most used in the Samara region are presented. The estimation of level of reducing power of studied bread grades is made.

Keywords: bakery products, flavonoids, antioxidants, reducing power.
117

HISTOLOGIC STRUCTURE OF THE MUSCULAR FABRIC OF PIGS
AT USE OF PROBIOTICS IN FORAGE DIETS

A.YU. VASILENKO
Annotation

Research results of addition influence in a diet of pigs probiotics lactobacterin and realak on a histologic structure of a muscular fabric are stated.

Keywords: muscular fabric, histologic structure, probiotics.
118

SOME FEATURES OF DEVELOPMENT OF MICROFLORA IN BRAN

A.V. ILYASHIK, T.V. VANITSKAYA, E.V. SOLOVYEVA, А.V. KOZINES
Annotation

Features of development of microflora of bran torn and grindability processes are studied and described.

Keywords: bran, microflora, bacteria, mushrooms.
120

INFLUENCE OF TECHNOLOGICAL TREATMENTS ON THE CHANGE
IN FOAMING CAPACITY OF WINE

I.E. ORLOV
Annotation

The influence of technological treatments wine material on his foaming capacity (FC). Shown that its rate depends on the sequence of manufacturing operations to achieve stability of wine material. Maximum FC of wine material, increasing its stability is achieved by combining operations in the sequence of cold – clarification.

Keywords: champagne wine material, foaming capacity, clarification, cold treatment.
121

BASIC PHYSICO-MECHANICAL PROPERTIES OF PUMPKIN SEEDS
OF VARIETY «WINTER SWEET»

V.V. DEREVENKO, A.S. KOROBCHENKO, I.N. ALENKINA
Annotation

Results of research of some physico-mechanical properties of pumpkin seeds of variety «Winter Sweet» are presented: the linear sizes, weight of seeds, their volume weight, weight of 1000 seeds and a corner the friction. The obtained data necessary for working out of the technological equipment.

Keywords: the linear sizes of pumpkin seeds, weight of seeds, coefficient of rest friction.
122

TECHNOLOGY FEATURES OF BIODESTROYED PACKING MATERIALS

V.A. BIRBASOV, G.I. KASYANOV
Annotation

Influence of a parity of components in an initial polymeric composition on physicomechanical and physicochemical properties of a final material is studied. Threshold value of the mass content of hydrocolloids in compositions of 20%. Processes of biodestruction the received compositions are investigated at a burial place in soil and photodestructions under the influence of ultraviolet-radiation.

Keywords: polymeric packing, biodecomposition, the hydrocolloids, the modified starch.
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