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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
7-2011
SUMMARIES ............................................................................................... ........ ................ .4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Rogozhina T.V., Rogozhin V.V., Kurilyuk T.T. Activity oxidoreductase
as the parameter of viability of grains of wheat during storage ............................................................8
Podgornyi S.A., Koshevoy Ye.P., Kosachev V.S. The abstract estimation
of dependences of potential of carrying over of the moisture for corn starch .....................................11
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Vasil’yeva T.G., Aleksanyan ., Dyachenko E.P., Guba .
Research of intensity of infra-red drying of tomatoes in segments ...................................................14
Klokov Yu.V. On coefficient baromassconduct in phenomenon massconduct .................................15
Bedina L.F., Kharenko Ye.N., Artemov R.V. Perspective directions of use
of physical ways of processing of fish raw materials for the purpose of preservation
of quality of cooled and frozen production .......................................................................................17
Sannikova T.A., Machulkina V.A., Ivanova Ye.I. Air-sun during as way
of increasing the amouut of vegetable and melon products ..............................................................18
Popov A.M., Beryazeva L.N., Maytakov A.L. The usage of the phase
plot of dispersed systems when investigating the drying process ......................................................21
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Vybornova T.V., Sharova ., Kamen’kova N.V., Pozdnyakova T.A.
Rice flour – perspective raw materials for manufacture of lemon acid ...............................................23
Pochernikov V.I. Structure influence boiler the rests from distillation
of fat acids on physicomechanical properties of a firm laundry soap .................................................25
Podlesnyi A.I., Kvasenkov O.I., Leinson I.N. The influence of some food
products present in the canned foods on the nisin activity ................................................................27
Peshuk L.V., Radzievskaya I.G., Kishchenko V.A., Levchuk I.V.
The comparative analysis of fattyasids structure of traditional
and exotic kinds of raw materials ....................................................................................................29
Prichko T.G., Germanova M.G. Formation of high-quality structure
of berries of wild strawberry for freezing .........................................................................................33
Lovkis Z.V., Kulikov A.V., Shepshelev A.A. Influence of temperature
and the maintenance of solids on rheological properties of a potato squash .....................................35
Ostrikov A.N., Chemousova . Dynamics of change of the contents
of components curing smoke on thickness of a fish .........................................................................37
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
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. 2. Influence of biologically active water on indicators of process of manufacturing
and quality of white bread ..............................................................................................................40
Rozhkova A.M., Korotkov O.G., Pravil’nikov A.G.,
Andrianov R.M., Sinitsyn A.P., Sinitsyna O.A., Okunev O.N.,
Matys ., Koshelev A.V., Nemashkalov V.A., Tsurikova N.V.
Application of a new complex fermental preparation at processing
cellulosecontain a biomass .............................................................................................................44
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Musina O.N. Complex monographic research «Combinated
cheeses» (review). P. 2. Classification of fillers and
the recommendation about effective strategy of actions
at creation of the combined cheeses ..............................................................................................48
Tret’yakov ., Ryzhkova T.A., Netsvetaev V.P. Estimation
of quality wheat flour ......................................................................................................................52
Tikhonova N.V. An increase of storage time of cooled meat (beef)
with signs of DFD ...........................................................................................................................55
Mogil’nyi M.P. Technological quality assurance minced
meat products ...............................................................................................................................58
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Pachina O.V., Sedelkin V.M., Ramazaeva L.F., Surkova A.N.
Membranes for allocation of valuable components from secondary
dairy raw materials .........................................................................................................................62
Pozdnyakova T.A., Sharova ., Malinovskiy B.N. Grain and sugar sorghum –
raw materials for manufacture of lemon acid ...................................................................................63
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Prosekov , Izgaryshev A.V., Kriger O.V. Working out of the device
for complex processing of blood of agricultural animals ...................................................................66
Altaiuly S., Antipov S.T., Shachov S.V. Development of a conical rotary-
film apparatus for the drying of phospholipid emulsion of sunflower oil .............................................68
Rudnev S.D. Griffith's theory and adhesion strength ......................................................................70
Kasatkin V.V., Litvinuk ., Pospelova I.G., Vozmishchev I.V.
Heat-mass exchange in the continuous-action sublimation drying systems
with microwave and ultrasound producers under continuous gas flow ...............................................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.,
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:
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Food
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