ЭлБиб

5 / 84

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
10-2011
SUMMARIES ............................................................................................... ........ ................ . .........4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Tul’cheev V.V., Lukin N.D. Structural change and technological modernization
in potato product subcomplex ..........................................................................................................8
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Voskanyan O.S., Krivova , Kinshakov K.D., Belyaeva O.N.
Improved technology in the hydration of phospholipids of sunflower oil ..............................................11
Levshenko M.T., Filippovich V.P., Prokopenko A.V., Smirnov K.D.
Investigation of the effect of a microwave discharge plasma at asepsis packaging ..............................13
Wolf T.T. Sequential model combining elements of Maxwell and Kelvin
to describe the rheological characteristics of ground bee .................................................................16
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Zverev S.V., Koval’chuk P.G., Sorochinskiy V.F. Dehydration of cereals
with infrared heat treatment using ceramic emitters ..........................................................................19
Winokur M.L., Andreev M.P Dependence of the yield and composition of the lipid-
carotenoid complex from shellfish waste carbon dioxide extraction of parameters...............................22
Kapshina A.G., Nikiforov-Nikishin A.L., Yudaev V.F. Time characteristics
of dynamics of population in P.Ferhjulst's model ..............................................................................25
Mel’nikovа Ye.I., Smirnykh A.A., Stanislavskaya Ye.B., Khodasevich .
Study the rheological characteristics of the protein-carbohydrate composition
of ice cream ..................................................................................................................................27
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Sidyakin M.E., Krikunova L.N., Shaburova L.N., Gernet M.B. On the application
of dry yeast in the technology of ethanol from starch-containing raw materials. .................................30
Nemashkalov V.A., Bekkarevich A.O., Koshelev A.V., Okunev O.N.,
A.M.Rozhkova, Korotkova O.G., Sinitsyn A.P. Creating a highly active enzyme
preparation for the bioconversion of bagasse-based recombinant strain
Penicillium verruculosum ................................................................................................................33
Kotenko ., Khalilova E.A., Islammagomedova E.A. Cytomorphological properties
of strain Sacсharomyces oviformis M-12X in dependence of the different nutrient mediums ...............36
Rudometova N.V. Natural food flavourings production using biotechnology
methods ........................................................................................................................................39
Alekseenko Ye.V., Chernobrovina A.G., Traubenberg , Ostashenkova N.V.,
Kulikova . The investigation of enzyme hydrolysis conditions of red currants ............................43
IAbramova .M., Savel’yeva V.B., Polyakov V.A., Surin N.M. Applying
the method of UV-spectrophotometry for identifying the volume part of volatile oil
in aromatic spirits ..........................................................................................................................45
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Nikolaenko ., Korchagin V.P. Active accumulation of selenium by soya sprouts ......................47
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Gribova N.A. Calculation of economic efficiency of production technology
of frozen berries ............................................................................................................................49
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Tkachenko R.N., Khristyuk V.T., Smelyagin A.I. Effect of the vibration treatment
on the Viorika grape pulp, and its influence on the chemical composition of the wine material ..............52
Berezina N.A., Koryachkina . Sacchariferous paste from a potato .........................................56
Popel S.S., Parshakova L.P., Demchenko L.A., Kolesnichenko A.I. Antioxidant
properties of some species nonconventional raw material in Мoldavian republic .................................58
Khanturgaev A.G., Khamagaeva I.S., Shiretorova V.G. Investigation of fermentation
process of the cedar protein residue by bifidumbacterias .................................................................60
Kurchaeva ., Tertychnaya T.N., Maximov I.V., Manzhesov V.I.
Perspectives of lupine flour usage in production technology of functional products .............................62
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Khristyuk V.T., Alekseeva R.V., Uzun L.N., Yacuba Yu.F. Technology features
such as port wine from the perspective of red and white grape varieties .............................................65
Dzhashiashvili ., Kheladze M.A. The issue of volatile oil from wood
plants and sprouting cultures of eucalyptus in conditions of Imereti ...................................................67
Bykova S.T., Buralyova T.N. Using the dry ingredients to egg
dressing low-protein starch ............................................................................................................70
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Shevtsov A.A., Britikov D.A., Frolova L.N., Lesnykh A.S. Mathematical
description of the rape drying process in the oscillatory modes .........................................................73
Yemel’yanov A.A., Yemel’yanov K.A. Facility for evaporating liquid agricultura
raw material in vacuum by continuous cycle .....................................................................................75
Ruchkin V.S., Shazzo R.I., Bezzabotov Yu.S. The process of separating
the ammonia-oil mixture in ammonia refrigeration compression type .................................................78
Kh.S.Mustafayev Technological reliability cutters ..........................................................................80
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.,
4ен. 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:
8-499-158-12-92
8-499-158-68-98
(8-916) 969-61-36
E-mail:
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
П
ПИ
Электронная Научная СельскоХозяйственная Библиотека