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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
4-2012
SUMMARIES ......................................................... ...................................... ........ ..........4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Putilina L.N., Lazutina N.A. Calculation of the sugar content
in molasses on chemical composition .............................................................................8
Trotsenko A.S., Tanashkina T.V., Korchagin V.P.,
Medvedeva A.A., Klykov A.G. Features of technology
fresh-sprout buckwheat malt .......................................................................................10
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Demirova A.F., Ismailov T.A., Akhmedov M.E. Step sterilisation
of compotes in glass container SKO 1-82-3000 ............................................................14
Sharova ., Kamen’kova N.V. The use of ultrasound and infrared
radiation to reduce microbiological contamination of raw materials
in the production of citric acid .......................................................................................16
Yermolaeva G.A. Features of the production of liquid sugar
and inverted sugar syrups .............................................................................................18
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Gusakova G.S., Yevstaf’yev S.N. The composition of volatile
impurities from the alcohol Ussuri pear fruit ...................................................................21
Isrigova T.A., Musaeva N.M., Salmanov M.M. Chemical composition
and nutritive value of supplements from the seeds, skins
of grapes and ridges .....................................................................................................24
Bychkova Ye.S. The study of the rheological parameters
of quality sauces functionality ........................................................................................28
Shipaeva T.A., Komarova V.I., Drevin . Effect of dietary oils
on the analytical constants of sunflower oil .....................................................................31
Podporinova G.K., Smirnov M.A., Putilina L.N. Phytosporin-M –
new perspective high-effective fungicide ......................................................................32
Kulikova О.А., Tarasova V.V., Baygarin Ye.К., Bessonov V.V.
The interaction of dietary fiber from grain proteins ..........................................................34
Shingaryova T.I., Glushakov M.A., Osintsev A.M. Research
of stability of milk protein colloidal system under conditions
of thermo acid coagulation ............................................................................................36
Ponomaryova Ye.I., Alyokhina N.N., Zhuravlyov A.A., Maslov Ye.V.
Influence medium swelling on change characteristic of grain rye .....................................40
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Sanova L.A., Dronikova T.V., Grigor’yeva B.N. Foaming capacity
and expansion factor of water solution foams of basic shampoo surfactants ..................43
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Golubeva L.V., Dolmatova O.I., Stremilova O.B.,
Bocharova Ye.I. Question about influence no milk fat on quality
new keeping of milk products ......................................................................................49
Novosyolov S.V., Mayurnikova L.F., Davidenko N.I. Methods
of development of the conceptual foundations of goods movement
innovations based on the cognitive approach .........................................................51
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Zaytseva L.V., Nechaev A.P. Yeast lipids as a source of raw materials
for biodiesel production ..............................................................................................55
Yeveleva V.V., Rublev A.L., Zabodalova L.A. Food additives
on a basis lactic acid and lactates in technology of yoghurt .............................................58
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Kretov I.T., Shakhov S.V., Potapov A.I., Popov Ye.S.,
Popov D.S. Development of ultrasonic membrane module
for division of the fluid food ambiences .........................................................................62
INFORMATION ..............................................................................................................63
РЕДАКЦИОННЫЙ СОВЕТ
Сизен о Е.И.
(председатель),
а ад. РАСХН
А сенова Л.М.
(зам. председателя),
а ад. РАСХН
Андреев Н.Р.,
чл.- орр. 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.- орр. 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.- орр. РАСХН
Харитонов В.Д.,
а ад. РАСХН
Храмцов А.Г.,
а ад. РАСХН
Шаззо Р.И.,
чл.- орр. РАСХН
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Editor-in-Chef
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Publishing House
Food
Industry
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