Food technologyIssues → № 1 (325), 2012

Table of contents for # 1 (325), 2012

Scientific Review


Influence of chemical composition, kind of processing and grade of vegetables on them antioxidant activity

V.P. Bordinova, N.V. Makarova

Results of researches, including foreign, dependences of antioxidant activity of some kinds of vegetables from their chemical composition, a grade, a kind of thermal processing are considered. Examples of practical use of vegetables in quality antioxidant means in fat-containing foodstuff are presented.

Keywords: vegetables, chemical compound, phenolic substances, antioxidant activity, thermal processing.

Food Raw Materials & Ingredients


CO2-meal from seeds of aromatic plants as bio-available plant raw material

N.R. Khamitova, T.I. Timofeenko, V.S. Yakimenko

Assess the chemical composition of the seed meal after CO2-extraction of native seeds of aromatic plants. Obtained electronic images of the surface of СО2-meal, illustrating the exploded cell structure. Shown that the seed meal is a valuable raw material for the plant bio-available use in food and feed technology products.

Keywords: CO2-extraction, meal, seeds of aromatic plants, bio-available plant raw material.

Linseed oil and amaranth oil – sources of biologically active substances for new biologically active additives

T.I. Timofeenko, A.V. Loboda, S.N. Nikonovich, A.V. Birbasova

It is investigated chemical and fatty-acid composition of linseed oil and amaranth oil as sources of biologically active substances of the various nature for the purpose of possibility of their use in receipts of new biologically active additives of functional orientation.

Keywords: linseed oil, oil from amaranth seeds, fat acids, biologically active additives.

Biometric and biochemical characteristics of table beet as raw materials for manufacture of the functional purpose products

K.S. Kurguzova, G.M. Zaiko, E.A. Mischenko

Changes of biometric indicators of various parts of a table beet in the course of growth for definition of optimum conditions of gathering for the purpose of table beet tops use in technology of specialised foodstuff are investigated. The protein content, carbohydrates and power value of beet various parts is defined.

Keywords: table beet, beet tops, root crop, biometric indicators, protein content.

Seedcoat of black walnut (Juglans nigra L.) as raw material for processing of pectin substances

Z.I. Drobitskaya, E.V. Scherbakova

A complex of experimental researches carried out on the basis of which defined: the mechanical composition of the fruits of black walnut; analyzed the chemical composition of raw materials, set of qualitative and quantitative characteristics of pectin substances extracted from seedcoat; justified the processing of pectin substances.

Keywords: fruits of black walnut, seedcoat, pectin substances.

Chemistry of Food Products & Materials


Physical and chemical characteristics and food value of new phospholipidic biologically active additives

T.I. Timofeenko, S.N. Nikonovich, A.V. Birbasova

Physical and chemical characteristics and food value of developed phospholipidic biologically active additives (BAA) of series the Doctor Tonus are investigated. Their sanitary-and-hygienic indicators are defined. Target dates of storage new BAA at various temperatures.

Keywords: biologically active additives, phospholipids of sunflower seeds, oxidation stability, products food value.

Chemical-technological properties of by-products of fruit raw materials processing of Vietnam

Pham Thi My, M.E. Tsibizova

The chemical compound and technical characteristics on by-products of fruit raw materials processing of Vietnam are investigated: bananas, pineapples, grapefruits and mango. Possibility of their use for production of pectines and dietary fibers is established.

Keywords: fruit raw materials, residue, pectines, dietary fibers.

Comparative research of antioxidant properties of apple-berry juices

N.V. Makarova, A.V. Zyuzina

The experimental results of chemical composition comparison investigation (total content phenol, flavonoids, anthocyanins) and antioxidant activity with using five methods (DPPH, reducing power, FRAP, chelating activity, ?-carotene–linoleic acid) for three worked receipts apple-berry juices (apple-bilberry, apple-blackberry, apple-blackcurrant) «Ulybka» and of three juice which was buy are presented. It is established that the developed samples of juice surpass their industrial analogs in the investigated indicators.

Keywords: antioxidant activity, juice, the concentrates of juice, phenols, flavonoids, anthocyanins, reducing power, chelating activity, ?-carotene–linoleic acid.

Chemical composition research table beet tops as raw materials for functional purpose foodstuff

K.S. Kurguzova, G.M. Zaiko, E.A. Mischenko

Data about the content in various parts of table beet – beet tops and root crops – micronutrients, influencing process hematogenesis is presented. Dependence between growth of a plant and micronutrients accumulation is established. Possibility of satisfaction of daily requirement for the investigated microelements at the expense of table beet tops use in technology of specialized foodstuff is defined.

Keywords: table beet, beet tops, root crop, iron, cobalt, vitamin C.

Properties of gelatin from by-products pond fishes processing

L.V. Аntipova, L.H. Nam Do

Are investigated organoleptic and physical and chemical properties, fractional structure of proteins and the amino acids content of the gelatin received from scales and bubbles pond fishes. Possibility of its use in various industries instead of traditional gelatin is established.

Keywords: pond fish, gelatin, collagen, enzymes.

Features of fractions chemical compound of sunflower oilcakes and meal at them reagentless division

S.A. Markov, A.I. Petenko

It terms of laboratory experiments the scheme reagentless fractionation process in industrial conditions of sunflower oilcakes and meal is developed. The protein product with the maintenance crude fiber no more than 12,4% and a crude protein to 41,0–45,9% on fodder value close to a soya oilcake is received.

Keywords: plant protein, sunflower oilcakes and meal, reagentless fractionation process, mixed fodder.

New functional properties of carboxylic acids

Yu.M. Shapiro, A.V. Kuligyna

The functioning carboxylic acids in the conditions, activating processes of nucleophilic joining, leaders to reversible formation orthocarboxylic acids and their derivatives is considered.

Keywords: carboxylic and orthocarboxylic acids, nucleophilic reactions.

Change of sugars and organic acids concentrations in process of ripening grape berries

E.V. Kushnereva, T.I. Guguchkina, M.I. Pankin, N.M. Ageeva

The transformation of sugars, organic acids, such as tartaric and malic acid, in the process of ripening grape berries under the influence of the hormonal system of plants is investigated. It is established that at the initial stage of the grape is the accumulation of tartaric acid, while malic acid is consumed in respiratory processes. The concentration of malic acid reaches a maximum period of “veraison”, which is characterized by an increase in the size of a grape berry. The accumulation of sugars of grapes is in the final stages of its ripening.

Keywords: ripening grape berries, hormonal system of plants, organic acids, sugar.



Gas-liquid and electromagnetic methods of animal raw material treatment

G.I. Kasyanov

The results of researches on use gas-liquid and electromagnetic methods of animal and vegetable raw material treatment are presented, allowing to raise efficiency of process, to reduce its duration and to improve quality of production.

Keywords: carbon dioxide, low frequency electromagnetic field, enzymes activation, cold sterilization, microbiological safety.

Influence of the pumpkin oil cake on quality of rye-white bread

I.M. Kucheryavenko, O.L. Vershinina, E.N. Kiktenko, I.N. Alenkina

Possibility and expediency of use of the pumpkin oil cake received from seeds of a pumpkin of a grade of “Golosemennaya” by manufacture of rye-white bread with a parity rye and wheat flour 50:50 are shown. Results of research of influence of various dosages of a pumpkin oil cake on quality of rye-white bread are presented.

Keywords: pumpkin oil cake, rye-white bread, indicators of bread quality.

Functional products from milk whey with use of antagonistic active strains of lactobacillus acidophilus

L.V. Krasnikova, V.V. Markelova, N.B. Verbitskaya, O.V. Dobrolezh

For the purpose of development of functional drinks and desserts from the whey of curds, fermented by various strains of lactobacillus acidophilus (L. acidophilus) – 20Т, 7m13, 22n2, H, 422 – their metabolic activity, antagonism to pathogenic and opportunistic microorganisms and synthesis of exopolysaccharide have been studied. Strains 7m13 and Н use of which in quality starter cultures allows to receive desserts with a low amount of lactose and to reduce the expense of gelling agents at their manufacturing are selected for manufacture of desserts from the fermented dairy whey. Strains 20Т and 422, different by the expressed antagonistic activity, are selected for the preparation of functional drinks.

Keywords: functional products, milk whey, lactobacillus acidophilus, exopolysaccharide.

Conditions influence of heat treatment on the quality of semifinished products from the squid

N.S. Rodionova, E.S. Popov, T.I. Bakhtina

Studies have established quality indicators, the spectral composition of amino acids, indicators of biological value of semifinished products from squids, subjected to traditional thermal processing and in combi-Master after packing in polymeric packages. It is established that processing in combi-Master improves performance of biological value of semifinished products and allows to reduce technological losses of finished products.

Keywords: heat treatment, hydrobionts, combi-Master, biological value of product.

Development of new biologically active additives on basis of sunflower seeds phospholipids the balanced on fat-acids structure

S.N. Nikonovich, T.I. Timofeenko, N.F. Grin, A.V. Birbasova, T.Yu. Shapkun

Results of working out of new biologically active additives (BAA) on a basis of sunflower seeds phospholipids with addition of linseed oil stabilized complex СО2-extract from aromatic raw materials are presented. New BAA are balanced on a parity ?-6 : ?-3 fat acids also are capable to satisfy in a daily dose requirement of an organism in phospholipids, linoleic and linolenic acids.

Keywords: phospholipids of sunflower seeds, linseed oil, parity ?-6 : ?-3 fat acids.

Influence of the protein products by produced from sesame seeds on quality of biscuit semifinished products

Z.T. Bukhtoyarova, N.A. Bugayets, O.A. Korneva

Possibility to use protein concentrate produced from sesame seeds, instead of 25% of wheat flour of premium grade and 100% potato starch in a compounding of a biscuit semifinished product has been established. Biological value of the finished product has been increased while the high quality of products has been kept.

Keywords: biscuit semifinished product, protein concentrate produced from sesame seeds, elastic-plastic properties, food value.

CO2-meal action from seeds of aromatic plants on growth of probiotic bacteria

N.R. Khamitova, T.I. Timofeenko, V.S. Yakimenko

Revealed effect of СО2-meal from seeds of aromatic plants, stimulating the growth of lactic acid bacteria. Determination of concentration and mixing ratio of CO2-meal in a model environment. The effect of the CO2-meal from seeds can be used to create the probiotic products.

Keywords: CO/~2~/-meal from seeds of aromatic plants, the growth of lactic acid bacteria, probiotic products.

Influense of vegetable additives on cryostability of lacto- and bifidus bacteria

M.A. Kozhukhova, E.P. Terkun, O.V. Kholoshenko

It is established that vegetable additives increases the cryostability of lacto- and bifidus bacteria in the frozen products, made on the basis of milk or whey. With the use as the recipe components of the fermented mixtures of puree from Jerusalem artichoke and carrot lacto- and bifidus bacteria contents in the developed products corresponds to the specified level after 6 months of storage at –18°С. Probiotics survival rate in the products, based on the milk, is higher, than in products, based on the whey.

Keywords: bifidus bacteria, lactobacteria, cryostability, vegetable additives, milk, whey, low temperature storage.

Optimization of compounding of the shortcake for diabetics with vegetative additives

O.N. Kazakova, O.Ya. Mezenova

On the basis of the developed mathematical model the compounding of diabetic shortcake with addition instead of sugar topinambour and Stevia rebaudiana is optimized. Intervals of a variation of a dosage of the additives, the generalized parameter of optimization are proved. The mathematical model of a compounding of cookies of 2-nd order, connecting quality of finished goods with the maintenance of additives is received, their optimum mass fractions are defined. Possible variants of quality management of cookies depending on organoleptic estimations, contents of vitamin C, bioflavonoids are analysed.

Keywords: shortcake, diabetic feed, topinambour, stevia, vitamin C, flavonoids.

Design of food products technology for the sedentary life people

D.G. Kasyanov

The design basis for food products on the base of animal and vegetative raw material for the people with sedentary life has been created. The content of the raw material and ready made products has been analyzed.

Keywords: meat and fish raw materials, vegetable raw materials, CO/~2~/-extracts, protein amino-acid composition, modeling of products formulation.

Influence of nature of gelling agent on properties of food gels

V.V. Sviridov, A.V. Bannikovа, N.M. Ptichkina

Technologically proved concentrations of red algae polysaccharides as gelling agents were chosen experimentally for creation of jellied dishes. The physical, structural-mechanical and elastic-plastic characteristics of systems food hydrocolloids were studied. The use of polysaccharides as gelling agents is improving strength of the gels. It was shown that the nature of the polymer largely determines the structure of gelling systems.

Keywords: polysaccharide, gellification temperature, melting temperature, strength of gels, elastic modules.

Development of technology of juice extraction from inulin-containing raw materials on example Jerusalem artichoke

P.D. Murzaeva, D.S. Djarullaev, E.E. Ivanova

Possibility of reception of juice from inulin-containing raw materials on an example of Jerusalem artichoke tubers is investigated. The technology of preparation and storage of raw materials are considered. For increase in an exit and improvement of quality of juice from Jerusalem artichoke it is offered to influence before pressing tubers an electromagnetic field of ultrahigh frequency. The received not oxidised juice is recommended for using by manufacture of soft drinks.

Keywords: Jerusalem artichoke, inulin-containing raw materials, microwave processing, oxidation of polyphenolic substances.

Use of bentonite clays in the preparation of raw materials fodder

A.V. Ilyashik, E.V. Solovieva, Yu.V. Loktionova, O.N. Lubchenko, A.N. Martsun, V.V. Shama

Influence of bentonite clays on humidity, efficiency of sifting, quality and the content of pathogenic microflora of raw materials for manufacture of mixed fodders by its preparation for processing is investigated.

Keywords: bentonite, meat and bone meal, fish meal, wheat bran.

Effect of enzymatic hydrolysis on the molecular weight and concentration of plasma proteins slaughter blood

N.V. Izgarysheva, O.V. Kriger

The data of electrophoretic studies of plasma slaughter blood before and after enzyme treatment are presented. The effect of enzyme treatment on the molecular weight and concentration of plasma protein fraction is shown. The received results can be used at reception of foaming agents from plasma slaughter blood.

Keywords: blood plasma, enzymatic hydrolysis, electrophoresis, protein molecular weight.

Technological parameters of malt from new variety of barley breeding in Primorsky area

M.F. Rostovskaya, I.G. Mukhina, I.V. Stukalova, M.D. Boyarova

The technological properties of four new varieties of barley crop breeding 2008, 2009, 2010 from Primorsky location were investigated. Malt from grain harvest in 2009 was obtained and its quality was studied. It is established that the characteristics of grain greatly affect the weather during the growing season, and on the characteristics of malt affect the storage of grain after harvest.

Keywords: barley, malt, protein content, malt quality.

Substantiation of processing ways of sugar beet that is affected mucous bacteriosis

А.V. Savostin

Methods of destruction of dextran is presented. Shows the effect of mechanochemical activation of diffusion juices limed to the effectiveness of their treatment.

Keywords: mucous bacteriosis, dextran, oxidants, hydrogen peroxide, ozone, mechanochemical activation.

Development of ice cream formulation with vegetable components for diabetic food

Yu.A. Yakovleva, T.P. Arsenyeva

Use possibility of stevia and Jerusalem artichoke in manufacture of ice-cream for diabetic food is investigated. Optimum dosages of entering of stevia and Jerusalem artichoke are defined. Selection of fatty components of a vegetable origin for the purpose of replacement of dairy fat is spent, their optimum doses of entering are defined.

Keywords: ice-cream, sugar substitute, Jerusalem artichoke, stevia, substitute of dairy fat.

Use of lipidic products in cosmetic remedy for the hair straightening

О.V. Koreneva, V.E. Tarasov

Use possibility in formulations of fixing preparations for a hair straightening of the substances accompanying acylglycerine for improvement of hair appearance is studied. Optimum shares of introduction lipidic products in remedy for a hair straightening are defined.

Keywords: remedy for hair straightening, hair solidity, glycerophosphatide, free fatty acids, wax of vegetable oils.

Processes & Apparatus


Modelling process of heat and mass transfer in capillary-porous body with use of parallel calculations

R.N. Frolov, K.N. Tsebrenko

The results of the modeling process of heat and mass transfer into capillary-porous bodу are discussed. The system of equations describing the process of heat and mass transfer into capillary-porous bodies was gotten. The parallel algorithm of counting model of heat and mass transfer during the process of drying out sunflower seeds was developed and carried out. This model is identified according to experiment data.

Keywords: heat and mass transfer, parallel programming, processes modeling.

Radiation-convective drying pear chips at pulsed energy release

A.N. Ostrikov, E.YU. Zheltoukhova

Possibility of use of variable heat-drying pear chips allowing to intensify drying process, reduce its duration, to use benign temperature regimes is investigated. The use step-mode radiation-convective drying of pear chips promotes improving the quality of the finished product and promotes the thermal efficiency increase of the process.

Keywords: radiation-convective drying, pear chips, process kinetics, drying speed, product warming up.

Technological aspects and modelling alcohol mixture fractionation process by periodic rectification method

T.G. Korotkova, E.N. Konstantinov

The distribution of volatile impurities in fractions obtained during the periodic rectification of alcohol mixtures. Experimental data obtained in a bench set in the stability of the electron and the heating of the external parameters are consistent with the theory. In contrast, of the periodic rectification in industrial environments, where due to fluctuations in energy and water supply is obtained only food alcohol highest purification, was obtained in a bench setting food alcohol brand Extra 60% yield of its potential content in the feed. The developed mathematical model of a periodic process, consistent with the data on the distribution of impurities on fractions, technological parameters and quality of alcohol.

Keywords: periodic rectification, impurities food alcohol, composition and quality of the alcohol fractions, mathematical modeling, models UNIQUAC and NRTL.

Technological features of drying of frozen riesling grapes pomace

V.V. Derevenko, A.V. Sidorenko, V.A. Kovalev, N.G. Volodko

It is established that pomace of the frozen Riesling grapes is a colloidal capillary-porous body. The basic relations are received for calculating the main parameters of the convective drying of grapes pomace: the drying of the first and second periods, the rate of drying, drying coefficients and external mass transfer.

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

Developing an movement algorithm of the electric drive executive authority in equipment of food enterprise

YU.P. Dobrobaba, M.S. Kozub

At automation of technological processes on a number of the food-processing industry enterprises positional electric drives are used. The rational diagramme of moving of executive authority mechanism (EAM) of elastic connection electrical drive, with restrictions 1, 2 and 4th derivatives of speed is considered. The optimum diagramme on speed of moving EAM of elastic connection electrical drive at restrictions of these derivatives of speed is offered. Analytical parities which these diagrams exist are presented, 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 connection, displacement cycle duration.

New way of compotes preserving with preliminary heating of fruits the saturated water ferry

A.F. Demirova

Results of the studies to step-like heat sterilisation of the compote from sweet cherries with preliminary heating of fruits saturated water ferry is presented. Mode to step-like heat sterilisation, which provides the essential reduction to length of the heat processing is installed. On organoleptic properties the compotes sterilized on the developed mode, meet the requirements of GOST on finished goods.

Keywords: sterilization of sealed food jars, step-like heating, sterilization mode, factors quality of compote.

Methods of Investigation, Quality & Safety of Food Products


Estimation of antiseptic properties of the spice-lipid mixtures

L.YU. Lazhentseva

It is researching the antiseptic properties of the spice-lipid mixtures (SLM), making by lipid extraction. It studies change of bacteria count of SLM under their making, influence of SLM to the test-strain Staphylococcus aureus 906 and change of the salad contamination. It is establish that SLM, including cinnamon, curcuma, cardamom, coriander are showing antiseptic effect to the activator microorganisms of damage food raw and food products if containg of the spice in the lipid not less 2%. The spice-lipid mixture with the cinnamon has highest antiseptic effect. The development of microorganisms is stabilize and quality of food product is preserved during storage if to add SLM in to the vegetable salads.

Keywords: spice, lipid, spice-lipid mixtures, antiseptic effects, contamination.

Statistical processing of microstructural researches of foodstuff

G.A. Maslennikova, V.A. Ermolaev

The electronic microscope had been received photos of microstructure of cheese on which by means of the developed software percentage of various microelements and nutrients of cheese is defined. The method can be applied and to other foodstuff.

Keywords: cheese, microstructure, microelement, nutrients, the software.

Estimation of quality and clinical tests of specialized foodstuff on the basis of vegetative raw materials of Southern Ural

E.V. Ulitin, S.L. Tikhonov

It is established that biologically active additives from local vegetative raw materials of Southern Ural are sources of bioflavonoids, vitamins, mineral substances and normalization of exchange processes promote, to strengthening antioxsidant organism and immunity protection.

Keywords: biologically active additives, vegetative raw materials, vitamins, trace elements.

Definition of biogene amines content in grape wines

E.V. Kushnereva, M.G. Markovsky, T.I. Guguchkina, N.M. Ageeva

The analysis of existing ways of biogene amines identification – products of amino acids decarboxylation – in a grape mash and wine by methods thin-layer and liquid chromatography is carried out. The effective method of biogene amines definition in grape mash and wine by means of capillary electrophoresis with preliminary solid phase extraction is offered. Experimental data about formation of amino acids decarboxylation products at different stages of manufacture of grape wines are received.

Keywords: products of amino acids decarboxylation, biogene amines, grape mash, wine, identification methods, thin-layer and liquid chromatography.

Modeling technology for food alcohol on distillation plant

T.G. Korotkova, E.N. Konstantinov

Investigation of typical distillation plant indirect action is realized. The experimental data are compared with results of modeling the use of thermodynamic models UNIQUAC and NRTL bases. It is recommended that the simulation distillation plant indirect use different thermodynamic bases: UNIQUAC – for esters columns, NRTL – for the distillation column and NRTL (liquid–liquid) in the calculation of fusel oil extractor.

Keywords: distillation, home-brew grain, food alcohol, volatile impurities, model UNIQUAC and NRTL.

Research of factors determinative system of biologically active additives classification

O.A. Ryazanova, O.O. Pirogova

The factors influencing expediency of updating of the traditional classification scheme of biologically active additives are considered. Characteristics of the allocated groups of factors for a substantiation of possibility of their coding and processing of the technical and economic information are presented.

Keywords: biologically active additives, systematization, products classification, coding.

Predicates logic application for automation of functioning process of the subsystem of personnel management at enterprises

D.I. Styagun, S.A. Solod

It is shown, how with use of predicates logic it is possible to carry out modeling of the indicators characterizing the personnel of the enterprise for automation of a control system by the personnel and increase of management efficiency by a labor safety.

Keywords: labor safety, control system of the personnel, predicates logic, management process automation.

Short Reports


Development technology of sour-milk sauces of functional purpose

E.P. Terkun, M.A. Kozhukhova, L.A. Rylskaya

Influence of vegetable additives on fermentation process and organoleptic characteristics of product was investigated. The recipes and technology of new kinds of sour-milk sauces for a functional nutrition were developed.

Keywords: functional products, sauces, vegetable purees, milk, fermentation, probiotic bacteria.

Use of whey protein concentrate by manufacture of cheddar cheese mass

E.V. Klenikova, D.A. Smirnov

The effect of a concentrate denatured whey protein in the production of cheeses with a low content of fat in the technological parameters and the output of the product. Set the optimal portion in the production of low-fat cheese with a high level of lactic acid fermentation.

Keywords: low-fat cheese, concentrate denatured whey protein, the threshold voltage shift.

Criterion equations for calculation of mass-transfer coefficient of convective drying of grapes pomace

V.V. Derevenko, V.A. Kovalev, A.V. Sidorenko, N.G. Volodko

Criterion equations for calculation of external mass-transfer coefficient the period of constant convective drying of grapes pomace of different kinds is received.

Keywords: external mass-transfer coefficient, grape pomace, convective drying.

Vitamin С content in sour-milk product depending from hips syrup way addition

A.A. Lemekhova

Dependence of the vitamin C content on a way of addition of an enriching flavoring additive – hips syrup (HS) is investigated. Recommendations about a way of addition HS in the developed sour-milk product are made.

Keywords: sour-milk product with functional properties, ascorbic acid, hips syrup, stability of vitamin C.
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