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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
9-2011
SUMMARIES ............................................................................................... ........ ................ .....4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Petrichenko V.V., Tumanova . Development of technology of lipoidicing
of functional application with use of vegetable biological polymers ....................................................8
Novitskaya I.B., Yeveleva V.V., Filimonova I.N., Minina T.I.
Priority directions of development of food lactic acid
domestic technology ....................................................................................................................11
Sapronov N.M., Pruzhin M.K., Morozov A.N., Berdnikov A.S.
Forecasting of behavior of components of a carbohydrate complex
of a sugar beet at storage ............................................................................................................13
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Golybin V.A., Kul’neva N.G., Fedoruk V.A. Preparation э стра ента
for process of diffusion by a method of electrochemical activation ..................................................18
Pelikhovskaya T.N. Perfection of method restore of wool quality ..................................................21
Borisenko A.A., Bratsikhin A.A., Shamanaeva Ye.A.,
A.V.Zorin, Yu.O.Osintsev, L.A.Borisenko, Yu.V.Mityakina
Neuronet modeling of process vacuum in tumbler at salter fowl ...............................................23
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Kadnikova I.A. The Technochemical characteristic of plant seaweed
f or receiving gel polysaccharides ..................................................................................................26
Misharina T.A., Terenina M.B., Krikunova N.I., Mukhutdinova S.M.,
Zharikova G.G Flying components of dried ceps ..........................................................................29
Golubkina N.A., Burtseva T.I. Selenium content in milk products
of Orenburg region ......................................................................................................................34
Golub O.V., Poznyakovskiy V.M., Zharkov A.S., Zhukova O.V.
Keeping of fruits of the cherry growing in the Kemerovo region .......................................................36
Goren’kova A.N., Platonova T.F., Tovstokora N.S., Rozenblat .
About corrosion aggression of fruit canned food from tropical fruits
in metal container ........................................................................................................................39
Kuprina Ye.E. Determine the effective molecular diffusion is important
for the extraction of proteins from biosyrya electrochemically .........................................................41
Kapshina A.G., Nikiforov-Nikishin A.L., Yudaev V.F. The factors
defining size of the supporting capacity of inhabitancy ...................................................................45
Kriger O.V., Izgarysheva N.V. Structure and properties of protein
foaming agents from secondary raw materials of the meat industry .................................................48
Vas’kina V.A., Golovachyova A.V. Dairy whey in manufacture
of confectionery stuffings of foamy structure .................................................................................50
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Sazhina N.N., Misin V.M., Korotkova Ye.I. Antioxidant
properties of alcohol drinks ..........................................................................................................55
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Kryuchkova V.V., Yatsenko N.N., Kontareva ., Kokina .,
Firsovа G.D. Quality and safety of a bioproduct of the directed action ...........................................62
Tetereva L.I., Lepilkina O.V., Sviridenko G.M., Shutov . Methods
of analysis of falsification of milk by water .....................................................................................64
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Zhuravskaya-Skalova D.V., Kvasenkov O.I. Technology of producing
reconstituted tobacco ..................................................................................................................68
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Pachina O.V., Sedelkin V.M., Ramazaeva L.F., Surkova A.N.
A new recipe is proposed for obtaining the ultrafiltrational acetate
cellulose membranes ...................................................................................................................70
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Chervetsov V.V., Zolotin Definition of temperature operating modes
of the lamellar scraper heat exchanger .........................................................................................74
Ostrikov A.N., Zheltoukhova Selection and justification oi the step mode
combined drying of potato chips persimmon .................................................................................79
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
(8-916) 538-34-60
E-mail:
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
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