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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
6-2011
SUMMARIES ............................................................................................... ........ ................ .4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Khramtsov A.G., Selimov M.A., Shchedrina T.V.,
Sadovoy V.V. Parametrical modeling of structure of foodstuff
for an individual food ........................................................................................................................8
Podgornyi S.A., Koshevoy Ye.P., Kosachev V.S., Zverev S.V.
Statistical estimation of model claster of hygroscopicity of grain .......................................................11
Kochetov V.K., Aksenova L.M., Taleysnik M.A. Diagnostics of existing
and new technology boiled fermentative spice-cakes .......................................................................14
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Abdullaev ., Nurmukhamedov Kh.S., Abdullaeva .,
Sagdullaev . Тo the question of partial drying during cleaning proctss
of root crops by method of instantaneous dropping of pressure .......................................................17
Zaporoshchenko K.L., Basheeva L.A. Dynamics of wool contaminants
washing-out during wool washingio ................................................................................................18
Filatov V.V. Technique of complex definition of the integral optical performances
capillary-porous colloid materials ..................................................................................................21
Rogozhina T.V., Rogozhin V.V. Use of glycerin for conservation of horns
reindeer and other biological raw material .......................................................................................24
Kravchenko S.N., Stoletova A.A., Sarafanov A.A., Popov A.M.
Antioxidant properties of concentrated extracts from processing products
of berries cowberry families ...........................................................................................................27
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Pivovarov V.F., Tsiganok N.S. Rehabilitation of technology and expansion
of production of dried green pea ....................................................................................................30
Belyaeva O.N., Krivova , Nechaev A.P., Overchenko M.B.,
Serba Ye.M. Watercomplex of glycerinesolvat the titan as the activity stabilizer
fermentative systems in suspenzion to the environment of a dioxide of silicon ...................................34
Makarova N.V., Zyuzina A.V. Antioxidant properties of apple-berry
cloudy juices ..................................................................................................................................36
Ignatova T.A., Podkorytova A.V., Chimirov Yu.I., Bochkarev A.I.,
Sergienko Ye.V. Technology of reception of an agar from Gracilariopsis
and Gracilaria: the comparative characteristic of ways of clearing of agarinic extracts .......................39
Abramov I.A., Yeliseeva ., Kolpakova V.V., Piskun T.I. Amaranth:
a chemical compound, biochemical properties and ways of processing ............................................44
Mezenova , Skapets O.V. Chitozan in complex technology
of whey .........................................................................................................................................49
Gribova N.A. Study of the influence of the length of storage after defrosting
frozen berries consumer properties ................................................................................................53
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Sharova ., Kamen’kova N.V., Palaev A.G. The results of ultrasonic
influence on to of microbes grain of fermentation environment for citric acid
biosynthesis and produce – micromycet Aspergillus niger ...............................................................55
Shishkov Yu.I., Dremucheva G.F., Kosovan A.P. The status of biologically
active water in a biocenosis of microorganisms of test system
at panification. P. 1. Physical and chemical and biological
properties of water .........................................................................................................................57
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Musina O.N. Complex monographic research «combinated
cheeses» (review). P. 1. The statistical analysis and revealing
of tendencies in cheesemakes branches by research
of patent documents ......................................................................................................................60
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Tipsina N.N., Prisukhina N.V., Tumanova . Perspective semiproduct
from Siberia small-fruited apples ....................................................................................................64
Kopysova T.S., Ushakova N.F., Gadlgareeva R.R., Larionova A.G.
Working out of a sour-milk product with use of broth of mint ............................................................67
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Aliev M.R., Aliev R.Z., Aliev A.R. Calculation of continuous
processing of fluid thinly-disperse environment by a sorbent in a line
the reactor-mass-exchange the device ...........................................................................................69
Kirillov N.N., Novikova G.V., Belov Ye.L. Processing eggs by complex
influence electromagnetic radiations ..............................................................................................73
Prisyazhnyuk Yu.V., Kaplin L.A., Russkiy A.V. About possibility
of improvement of the equipment of shock processing of natural skin
for increase of their elasticity ..........................................................................................................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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© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
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