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R U S S I A N ACA 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
3-2010
SUMMARIES ............................................................................................... ........ ................ 4
ECOLOGY OF AGRIBUSINESS PRODUCE AND PRODUCTION
Budko M.P., Frolov V.S., Pershin A.F., Volokhov B.V.
Ozone application at the food-processing industry enterprises ...................................................8
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Bakin I.A., Sablinskiy A.I., Karnadud O.S. The flow structure pattern
model for the centrifugal mixer of dispersed materials .............................................................12
Korotkiy I.A., Korotkaya Ye.V., Ibragimova Ye.A. Processes of freezing
berries of a black currant .......................................................................................................14
Khamnaeva N.I., Danzheeva E.K., Remnev Comparative
estimation pulse electron-beams and thermal processing's of raw material
of milk material by means of IR-spectroscopy .........................................................................17
Lazareva O.N., Vysogorskiy ., Voronova T.D. Intensity
of free radical processes of milk and dairy products by data
of chemiluminescent analysis ................................................................................................19
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Yermolaev V.A., Tret’yakova N.G., Izgaryshev A.V. Influence
of duration of vacuum drying on physical-chemical and microbiological
parameters of the сheese ......................................................................................................22
Emel’yanov A.A., Zolotarev A.G., Dolzhenkov V.V., Emel’yanov K.A.
Vacuum pastes are the source of biologically active substances ...............................................24
Simonenko S.V., Dimitrieva , Agarkova ,
Chervyakovskiy Ye.M., Kurchenko V.P. Influence of thermal processing
on biological and technological properties of goat milk proteins ...............................................26
Tolkunov S.N., Bidyuk ., Tolkunova N.N. Qualimetric estimation
of quality of boiled sausage products .....................................................................................30
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Khrundin D.V., Romanov N.K., Reshetnik O.A. Influence of technology
factors on the basic properties of pectin ................................................................................32
Sadovoy V.V., Levchenko S.A., Yevdokimov I.A., Aliev L.P.,
Shepilo Ye.A. Research of molecular structures of hitosan and suczinat
of hitosan .............................................................................................................................34
Gasanova Ye.S., Kotov V.V., Polyanskiy K.K., Nenakhov D.V.
Application of infra-red spectroscopy for structure studying earth apple
and a product of its processing ..............................................................................................36
Morozov A.I., Stanishevskaya , Shumel N.V. Optimization
of terms of cleaning of grades of Mentha piperita L. varietes of various use ...............................38
Yerdakova V.P., Vekovtsev A.A., Bylin P.G. Study of penetrating
ability of liposomal bath .........................................................................................................41
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Miloradova Ye.V. Complex processing of a soya semifat-free flour
by enzymes with different spectrum of action ..........................................................................45
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Rezgo ., Nikolaeva M.A. Management of keeping maintenance
of foodstuffs on the basis of the HACCP ................................................................................48
Kulikova I.V., Krasnov , Shcherbakova Concept
of construction of the automated system of monitoring of quality
and safety of grain ................................................................................................................52
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Botina S.G., Rozhkova I.V., Semenikhina V.F. Synthesis
of vitamins by starter cultures of lactic acid bacteria
streptococcus thermophilus ...................................................................................................54
Pashchenko V.L., Il’ina T.F.I, Yermolenko T.I.
Hawthorn fruits – a prospective component in
the biscuit production ...........................................................................................................56
Magomedov G.O., Oleynikova ., Lukina S.I.,
Zhuravlev A.A., Israilova Kh.A. The development
of optimal formula of a cake with increased nutritive value .......................................................57
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%
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.,
*ен. 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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