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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
6-2010
SUMMARIES ............................................................................................... ........ .................4
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGRIBUSINESS
Panfilov V.A. The theory of food technologies as system of know-ledge ...................................8
Rezgo ., Nikolayeva M.A. Criterions of foodstuffs
storage expiry .......................................................................................................................11
ECOLOGY OF AGRIBUSINESS PRODUCE AND PRODUCTION
Sidrova N.A., Parshukov A.N. Diversity of conditionally pathogenic
microorganisms in fish industry facilities in Karelia ..................................................................14
Maghradze D.N., Mdinaradze I.B., Chkhartishvili N.S.,
Gogishvili K.V., Chipashvili R.D. Inventory of wildly growing
grapevine in Eastern Georgia ................................................................................................16
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Ivanova S.A., Pavskiy V.A., Prosekov . Stochastic
model of foam generator working on the basis of the Markov
processes theory ............................................................................................ ......................18
Berezovskiy Yu.M., Kaloshin Yu.A., Andreev V.N.
Role of viscosymetric methods in research of properties
of food disperse systems ......................................................................................................20
Makarova N.V., Bordinova V.P. The comparative characteristic
antioxidant properties of extracts of vegetable half-finished products ......................................24
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Filatov V.V. Researches of factors of local angular radiation
in thermal chambers of the infra-red equipments ...................................................................27
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Nikolaev N.S., Ryzhov S.A. The thermodynamic analysis
of process of foodstuff storage ..............................................................................................31
Serba Ye.M., Overchenko M.B., Agashicheva K., Rimareva L.V.
Universal method of definition protheoytic activity of fermental
preparations for the food-processing industry ........................................................................33
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Aleksandrov K.A., Gorbatovskiy A.A., Shleikin A.G.
Use of citrates in meat industry .............................................................................................36
Kolpakova V.V., Nevskiy A.A., Vasil'yev A.V., Vasilenko Z.V.
Vegetative protein preparations: composites, structure,
properties, appointment ........................................................................................................39
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Negmatulloeva R.N., Dubtsova G.N., Baykov V.G.,
Bessonov V.V. Lipid complex of products of processing
of a dog-rose .......................................................................................................................42
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Salomatin V.V., Zlepkin V.A., Budtuev O.V.
Meat efficiency and quality of pigs’ meat at introduction
in diets threonine and fermental preparations ........................................................................45
Vybornova T.V., Sharova , Kamen’kova N.V.,
Posdnyakova T.A. Rice flour – perspective raw materials
for manufacture of lemon acid ...............................................................................................46
Sharova , Nikiforova T.A., Khodkevich O.A.,
Kuznetsova L.I., Ivanova Ye.S. Inhibitory agent
glicosidase for creation of functional bakery products ............................................................49
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Vasechkin M.A., Nosov O.A., Vitko Yu.S. The influence of pneumatic
blowing on the reological properties of the flour dough ...........................................................52
Ivanov A.V., Koshak A.E., Koshak Zh.V. The analysis of work
of the electric motors established on grainers ........................................................................54
Muradov M.S., Muradov M.M., Giulmagomedov D.G.
The open type continuous action sterilizersa .......................................................................56
Semenov G.V., Oreshina M.N. An information technology
in management of processes ultrathin диспер ирования,
freezing and vacuum dehydration ..........................................................................................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.,
(се ретарь редсовета)
анд. техн. на& ,
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
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.,
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:
125080, Moscow,
ul. Generala Panfiliva,
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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