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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
11-2010
SUMMARIES ............................................................................................... ........ ................ 4
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Dobrovol’skiy V.F., Zinov’yeva S.V., Kozhin N.A., Vasil’yeva T.A.,
Korolev A.A., Osokin S.A. The optimal market behavior model for
the enterprise in the food concentrate industry .................................................................................8
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Yemelyanov A.A., Zolotarev A.G., Dolzhenkov V.V., Yemelyanov K.A.
Characteristics appraisal of drying process of black current juice ....................................................10
Morgunova Ye.M., Shelegova N.A., Mikulinich M.L. Extraction of natural
vegetative raw materials of the raised biological value .....................................................................11
Filatov V.V. Researches of density of energetical irradiation
on the even surface from infra-red sourses with the collective
plane reflector ............................................................................................................................... 15
Timofeeva V.N., Samankova N.V., Azarenko Yu.P.,
Isachenko L.M. Research of a chemical compound of rowan
and aronia during maturing ............................................................................................................18
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Golubeva L.V., Titov S.A., Dovgun N.P. The studying of dry
milk products solubility ...................................................................................................................22
Tipsina N.N., Korshunova T.V., Strupan Ye.A.,
Tumanova . Research of chemical composition and safety
of the bilberry processing products ................................................................................................24
Magomedov G.O., Karpenko V.I., Zhuravlev A.A. Rheological properties
of the dough with the oats extrudate ...............................................................................................27
Yermolaev V.A. Research of isotherms of absorption and desorption,
equilibrium humidity dry cheeses ....................................................................................................29
Ismailov T.A., Akhmedov N.E., Rakhmanova M.M. Criterions the efficiency
of choice the modes of sterilization of compotes in glass container ..................................................32
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Yevdokimov .A., Anaiko N.S. Features of cultivation of microorganisms
of sort Lac-tobacillus acidophilus at presence of chitosan ................................................................35
Islamova F.I., Nuratinov R.A., Gadzhiev A.I. Autolyzate of baking yeast
Sacch. cerevisiae as a biogrowth factor of microbacteria .................................................................37
Rogozhin V.V., Rogozhina T.V., Kurilyuk T.T. Immobilization of pantocrinum
on soluble and insoluble carriers ....................................................................................................41
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Talibova A.G., Kolesnov Research of stable isotopes for an estimation
of quality and safety of foodstuff. Part1. Scientific bases of methodology .........................................43
Mikhailyuta L.V., Yerashova L.D., Kashkarova K.K. Studies
of quality of canned extendible shelf life ..........................................................................................51
Gubanova M.I., Anan’yev V.V., Ovchinnikova ., Arapova S.A.
Adhesive coverings for high-temperature food technologies ............................................................52
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Kuznetsova L.I., Ternovskiy G.V. Technologies of non-gluten bakery products
for a treatment-and-prophylactic food ............................................................................................55
Kurchaeva , Manzhesov V.I., Yudina S.A. Use of bifidus bacteria
for modification of secondary meat raw materials ............................................................................57
Yegorova , Bochkarev M.S., Poznyakovskiy V.M. Computer
modelling of two-componental groats the fast preparation, optimized
on structure of amino acids ............................................................................................................59
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Zakharova L.M., Mazeeva I.A. Technology of new functional products
of a feed (meal) on a dairy basis .....................................................................................................63
Smol’nikova V.V., Yemel’yanov S.A. Compost from vegetative raw materials
with use of dairy whey as a fermenting additive ................................................................................67
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Blagoveshchenskaya M.M., Shkapov P.M., Apanasenko S.I.,
Shaverin A.V. Automation of process of a damping of fluctuations in a hydroline
creation of a wave of concentration of a free gas phase ...................................................................71
Pirozhkov D.N. Calculation procedure of vibration batcher on the basis
of hydrodynamic model of loose material ........................................................................................73
Ivanets V.N., Krokhalev A.A., Morozov A.S. The development
and research of the bulk solids grid batcher ....................................................................................75
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.,
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. Panfiliva, 18, k. 3
Phone:
8-499-158-68-98
(8-916) 969-61-36
(8-916) 650-86-19
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Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
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