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R U S S I A N A C A D EMY O F AG R I C U LT U R E S C I E N C E S
DEPARTMENT OF STORAGE AND PROCESSING OF FARM PRODUCTS
CONTENTS
THEORETICAL
JOURNAL
Published since 1993
STORAGE and PROCESSING
o f F A R M P R O D U C T S
8-2009
SUMMARIES ........................................................................................................ ........ ................4
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Yeliseeva T.V. Technique of optimization of specifications of the hypothecary credit .........................8
Belozerov G.A., Bol’shakov O.V., Garaev Ya.G., Kiselev V.G.
The comparative analysis of objects of agro-industrial complex on a set
of variety parameters ...................................................................................................................11
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Filatov V.V., Azizov R.R. Technique of experimental researches of optical
characteristics of materials in a wide range of a spectrum ..............................................................17
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Ostrikov A.N., Veretennikov A.N. Investigation of kinetics of vegetable purees
vacuum evaporation process ........................................................................................................20
Rudometova N.V., Krasnikova Ye.V. Identification of synthetic
colours in species ........................................................................................................................23
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Kosovan А.Р., Dremucheva G.F., Nevskiy A.A., Parochkina Yu.V.
The influence of sort and quantity of the adipose products on the quality
of puff production produced from baker's dough ...........................................................................25
Magomedov G.О., Lobosova L.A., Arsanukaev ., Ivanova O.N.,
Bobrova O.S. Definition of quality indicators jelly marmalade based on agar
and sugar with the addition of fresh fruits and berries .....................................................................28
Pankratov G.N., Bobkov V.A. Analysis of homogeneity of flour mixes
of functional purpose ...................................................................................................................30
Rodikov S.A. Fluorescence of a chlorophyll on surface of apples
at maturing and storage ...............................................................................................................33
Renziaeva T.V.,Poznyakovskiy V.M. Water retention capacity of raw
materials and food supplements in production of flour confectionery goods .....................................35
Vasil’yev A.V., Zaytseva L.V., Kolpakova V.V., Chumikina L.V.
Hydrolysis dry wheaten gluten different quality with application
exo- and endoproteinase .............................................................................................................38
Аntipov S.T., Zhuravlyov A.V., Kazartsev D.A., Kuznetsova I.V.,
Bunin Ye.S. The research of compound kinetic reactions into rape seeds
with the method of thermal analysis ..............................................................................................40
Frolova I.N., Krasheninnikova I.G., Yevtushenko A.M.,
Shlyonskaya T.V. The changes of rheological properties of ketchup
«Острый» «Наш прод т» («Ostriy» «Nash product») after attenuation .............................................42
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Yegorova М.I., Kazakova S.I., Chugunova L.S. The formalisation
of significant factors of sugar life cycle as the tool for maintenance
of it's safety and quality ...............................................................................................................44
Deryabina V.I., Zakharova Е.А., Slepchenko G.В. The voltammetry
test of vegetative raw materials and bioactive additives on the maintenance
of the general selenium by application SeBr4 .................................................................................47
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Shelepina N.V. Analysis of protein content and quality of non-traditional
peas morphotype .........................................................................................................................50
Pavlov V.P., Dotsenko S.M., Skripko O.V., Sobolev R.V.
The motivation parameter to technologies production flour from indissoluble
soya remainder ...........................................................................................................................52
Shishatskiy Yu.I., Yakovlev N.N. Structural, mechanical and thermophysical
properties of ashberry .................................................................................................................53
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Ryazhskikh V.I., Ostrikov A.N., Vertyakov F.N. Mathematical model
of process of evaporation flowing down on a vertical wall vacuum-chamber
of a film of fruit-and-vegetable mashed potatoes ...........................................................................55
Stashkova N.O., Blinov V.M. Features of technology of the wheat acrospires
contraction in vacuum dryer with infrared radiation .........................................................................58
РЕДАКЦИОННЫЙ СОВЕТ
Сизен о Е.И.
(председатель),
а ад. РАСХН
А сенова Л.М.
(зам. председателя),
а ад. РАСХН
Андреев Н.Р.,
чл.- ор. РАСХН
Горлов И.Ф.,
а ад. РАСХН
Г д овс ий В.А.,
а ад. РАСХН
Добровольс ий В.Ф.,
дире тор НИИППиСПТ,
д-р техн. на
Косован А.П.,
чл.- ор. РАСХН
Лисицын А.Б.,
а ад. РАСХН
Лисицын А.Н.,
дире тор ВНИИЖ,
д-р. техн. на
Ломачинс ий В.А.,
чл.- ор. РАСХН
Ни ифорова Т.А.,
дире тор ВНИИПАКК,
д-р техн. на
О)анесянц Л.А.,
а ад. РАСХН
Панфилов В.А.,
а ад. РАСХН
Поля ов В.А.,
а ад. РАСХН
Пресня ова О.П.,
0ен. дире тор
ООО «Пищепромиздат»,
анд. техн. на
Ро)ов И.А.,
а ад. РАСХН
Симонен о С.В.,
дире тор НИИДП,
анд. техн. на
Т жил ин В.И.,
чл.- ор. РАСХН
Харитонов В.Д.,
а ад. РАСХН
Храмцов А.Г.,
а ад. РАСХН
Шаззо Р.И.,
чл.- ор. РАСХН
Adress:
107996, Moscow,
Sadovo-Spasskaya, 18
Phone:
+7 (495) 607-23-86,
+7 (495) 607-79-58
Fax:
+7 (495) 607-28-61,
+7 (495) 608-89-52
E-mail:
www.
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
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