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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
8-2010
SUMMARIES ............................................................................................... ........ .................4
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGRIBUSINESS
Salomatin V.A. Strategy of developing the tobacco industry
in russian federation ................................................................................................................8
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Filatov V.V. Researches of density of energetical irradiation
on the even surface from infra-red sourses with the individual
parabolic reflector .................................................................................................................11
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Antipov S.T., Zhuravlyov A.V., Kuznetsova I.V., Chernousov I.M.,
Baranov . Research of forms of communication of a moisture in seeds
of an amaranth of grade Ultra a method of the differential-thermal analysis ............................14
Bazhenova B.A., Badmaeva T.M., Madagaev F.A. Influence
of biochemical changes in electrical stimulation to a horse-flesh
on formation of technological properties of raw materials .......................................................16
Vasil’yeva I.G. Efficiency of storage of agricultural products
on objects of public catering .................................................................................................19
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Negmatulloeva R.N., Dubtsova G.N., Savchenko S.V.
Drying of fruits of a wild-growing dogrose ..............................................................................22
Zabavin I.S., Rudobashta S.P., Dmitriev V.M.
Research mass transfer properties of grain ............................................................................24
Golubeva L.V., .Glagoleva L.E, Smol’skiy G.M.
Study of the influence of the complex food additive on qualitative
factors of the protein products ..............................................................................................29
Vyrodov D.A., Zhuzha Ye.D. Visually-spektrofotometrichsekie
methods of an estimation and sorting of fruits of a tomato at a stage
of different degree of a maturity ............................................................................................31
Magomedov G.О., Lobosova L.А., Arsanukaev .
Jelly fruit jellies of the functional setting with the berries
of raspberry and garden strawberry .......................................................................................37
Nikolaev B.L., Denisenko A.F., Nikolaev L.K. Viscosity-velocity
description malic cap bead hot pass ......................................................................................39
Fedotova O.B., Zolotin . Quality evaluation of the materials
used for milk product ............................................................................................................40
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Khalilova E.A., Abramov Sh.A., Kotenko ,
Islammagomedova E.A. Influence of stimulator of biosynthesis
of ethanol – geothermal water on morphophysiological peculiarity
of yeast Saccharomyces cerevisiae in different conditions of cultivating ..................................44
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Burmistrov G.P., Fazullina O.F. The development
of production technology for special functional products
for feeding the wounded .......................................................................................................47
Doronin A.F., Demidova T.I., Shevernitskaya O.N.,
Dvoenosova P.A., Bakaev M.M., Il’yesova G.K.
Methods to increase the complexing ability of pectin
powder products ...................................................................................................................49
Klyukina O.N., Ptichkina N.M., Ishina Ye.I., Starodubtseva V.A.
Microbiological and physical and chemical indicators of a new dietary
product the Elder apple .........................................................................................................51
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Borisenko L.A., Bartsykhin A.A., BorisenkoA.A., Zorin A.V.,
Borisenko A.A. (Jr.), Barasheva Ye.S. Studying of kinetic sprout
leguminous cultures in the activated environments ................................................................54
Novinyuk L.V., Kukin , Nikiforova T.A., Novitskaya I.B.
Technological aspects of gaining of iron-enriching food additive E381 .....................................56
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Kosovan A.P., Veden’yev V.F., Yeyvin P.S., Turchaninova T.P.
Introduction turbocompressors units Ш2-MBKA in pneumotransport
systems of bakeries ..............................................................................................................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.,
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. Panfilova, 18, k. 3
Phone:
(8-499) 158-68-98
(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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