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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
5-2010
SUMMARIES ............................................................................................... ........ ................ 4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Berezovskiy Yu.M. Probabilistic model of milk and diry mixes' structure
in the course of homogenization ............................................................................................8
Oreshina M.N. Research crushing of particles in liquid environments
at influence of indignations of pressure ................................................................................11
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Balakireva Yu.V., Akhmadullina ., Lapin A.A.,
Rarimova F.G. Influence of industrial modes of heat treatment
on antioxidant activity of the goat milk ..................................................................................13
Filatov V.V. Researches of heat treatment of the capillary-
porous colloid materials by an infrared rays ..........................................................................16
Klokov Yu.V. Influence of an energy source on factor
of moisture diffusion .............................................................................................................23
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Alyukhanova O.A., Vodyakov V.N., Sysuev S.B.
Research of rheological properties of apple juice ...................................................................25
Khatuntsev V.V., Petrichenko V.V., Tumanova .,
Khatuntseva L.N. Study of physico-chemical properties of oils
at manufacture confectionery glaze .....................................................................................27
Zhitnikova V.S., Sedov Yu.A. Influence of entering components
water-fatty emulsion on structure of fatty particles in emulsify drinks
on a fruit-and-vegetable basis .............................................................................................30
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Rudometova N.V. Natural food flavourings production using
biotechnology methods .......................................................................................................35
Kuznetsova Ye.A. Change of biochemical properties
of wheat grain by preparation for manufacture of grain bread
with use of fermentative hydrolysis .......................................................................................38
Bachishche Ye.V., Kuprina Ye.E. Electrochemical way
of оligomer chitin reception by processing in a water solution
of sodium sulphate .............................................................................................................42
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Doronin A.F., Demidova T.I., Shevernitskaya O.N.,
Demidova D.A. Functional combined powder
products ............................................................................................................................45
Stepanova Ye.N., Tabatorovich A.N. Production technology
and quality estimation of the enriched fruit candy ..................................................................48
Vershinina S.E., Kravchenko . New sources
of nonconventional vegetative raw materials in bread making .................................................51
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Kaloshin Yu.A., Berezovskiy Yu.M., Andreev V.N.
Questions of unity of measurements and reproducibility
of results of rheometry ........................................................................................................53
Demirova A.F., Ismailov T.A., Akhmedov M.E.
Rotational sterilization of concentrated tomato products
with air-water evaporative cooling ........................................................................................56
Rodionova N.S., Zatsepilina N.P., Fursova V.V.
Design the flavour of fish functional culinary products
with application of matrix piezosensors .................................................................................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 ов С.А.,
анд. техн. на# ,
се ретарь редсовета
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.,
вице-президент РАСХН
а ад. РАСХН
Лисицын А.Н.,
дире тор ВНИИЖ,
д-р. техн. на#
Мачихина Л.И.
дире тор ВНИИЗ,
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.,
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:
125080, Moscow,
ul. Generala Panfilova,
18, k. 3
Phone:
(8-916) 969-61-36
(8-916) 538-34-60
(8-916) 650-86-19
E-mail:
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
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