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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
1-2011
SUMMARIES ............................................................................................... ........ ................ 4
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Kraus S.V., Lukin N.D., Ivanova T.V., Sdobnikova O.A. Physical-chemical
properties of polimer compositions using starch ................................................................................8
Tokaev E.S., Pogorelov M.S., Danil’chuk T.N., Gataullina Yu.R. Influence
of electrocontact processing on a microstructure of leaves of parsley ..............................................11
Buyanov O.N., Neverov Ye.N. Research of process of freezing of fish
by a carbon dioxide ........................................................................................................................14
Filatov V.V. Technique of analit1cal calculation of duration the infra-red
heat treatment of the capillary-porous colloid materials
in thermal chambers ......................................................................................................................16
Korotkiy I.A., Ibragimov M.I., Doroganov V.P., Nikoiaets Ye.A.
Measuring compiex for registration of temperature changes
in foodstuff and materials ...............................................................................................................19
Khanzharov N.S. Heat-mass-exchange of vacuum-atmospheric drying
of camel and mare’s milk ...............................................................................................................21
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Studennikova , Kolpakova V.V. Hydrocolloids polysaccharide the nature
and viscosity of a wheaten gluten ....................................................................................................24
Vershinina S.E., Kravchenko Amino acid compound of two species
of genus Cetraria lichens ................................................................................................................26
Shevtsov A.A., Drannikov A.V., Britikov D.A., Kalinina A.V.,
Tertychnay T.N. Сrrection of drying conditions on recycle ratio of dry
and gas mediums ..........................................................................................................................28
Krynitskaya , Khaliullina L.D., Sysoeva M.A. Concerning of cabbage juice
sterilization methods efficiency problem .........................................................................................30
Shchukanov S.N., Kharaev G.I., Alekseev A.A., Vasil’yev N.F.,
Konovalov V.I. Optimization of separation of a grain mix depending
on humidity ................................................................................................................................... 32
Kovalenok V.A., Karpov V.G., Usachev I.S. The estimation of macroporous
structure of extrudates from containing raw materials ......................................................................33
Shcheglov N.G. Factors effecting the amount of partial pressure
of steam .......................................................................................................................................36
Chesnokova ., Levochkina L.V., Masalova N.V. Studying
of possibility of use of the root of the big burdock in manufacture
of the foodstuff ..............................................................................................................................40
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Rumyantsev S.V., Simonova M.S. Proteolytic fermental preparations
microbic, animal and a phytogenesis: comparison of catalytic activity
and efficiency of action ..................................................................................................................44
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Danil’chuk Yu.V., Sidorenko Yu.I. Mathematical modeling extraction fructose
from invert syrups of isopropanol ....................................................................................................47
Konovalov K.L., Shulbaeva M.T., Loseva A.I., Shebukova A.S.,
Boger . The The albuminous-lipide composites of the raised
biological value focused on achievement of the maximum technologica
effectalbuminous-lipid effect ..........................................................................................................51
Mel'nikova Ye.I., Smirnykh A.A., Bogdanova Ye.V. Research
of rheological characteristics of mixes for low-calorie fruit
and berry ice-cream .......................................................................................................................56
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Babayev Sh.M., Askerova A.A. Device for the control of salt
over foodstuff ................................................................................................................................58
Sandulyak A.A., Polismakova M.N., Yershova V.A., Sandulyak A.V.
Control ferroadmixtures food environments: lacks and the basic concepts
of perfection of is standard-metrological base .................................................................................60
Bykov S.A., Suzdal’skaya Е.А. Complex estimation of indicators
of quality of samples of extracts of vegetative raw materials on an example
of extracts of coffee and a coffee cover ..........................................................................................66
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Palagina M.V., Belaya O.V., Cherkasova S.A., Prikhod’ko Yu.V.
Substantiation of technological parameters of manu-facture of a concentrate
fish albuminous by means of mathematical modeling ......................................................................69
Yegorova , Bochkarev M.S., Poznyakovsky V.M. Research
of сommodity expert-technical characteristics on groats of fast preparations
with a cedar oil cake ......................................................................................................................71
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Demirova A.F., Ismailiva T.A., Akhmedova M.E. Way of step sterilisation
of canned food «the Clod-sweat from apples» in glass container SKO 1-82-1000 ..............................76
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:
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Food
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