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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
6-2012
SUMMARIES ......................................................... ...................................... ........ ..........4
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGRIBUSINES
Panfilov V.A. Food technology: a dialectical model
of development. P. 2......................................................................................................8
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Dobrovol’skiy V.F., Zinov’yeva S.V., Kozhin N.A.,
Kovalevskaya I.F. Formation of Average wholesale prices
and profits per unit of product – an analog
of the prediction market ..............................................................................................12
Salomatin V.A. Modernization of the tobacco industry by elaboration
and utilizing innovative agricultural and industrial technologies .......................................14
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Karamzin A.V. Fractionation of fine particles of biological
origin in the drum separator with manual
sludge discharge ........................................................................................................17
Kotova T.I., Khanturgaev A.G., Shiretorova V.G.,
Khanturgaeva G.I. Development of a microwave vacuum method
of reception powder from the frozen fruit-berry raw material ..........................................21
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Shabanova O.V., Babich O.O., Kozlova O.V.,
Razumnikova I.S. Investigation of protease mold fungus
Penicillium roqueforti ....................................................................................................24
Kas’yanova L.A., Dubina T.A. Investigation of storage process
of the flour from germinated naked oats ........................................................................27
Smykov I.T. Investigation of kinetics of protein structure
formation during gelation ..............................................................................................30
Sharova ., Kamen’kova N.V., Khodkevich O.A.
New enzymes for the preparation of destructured grain rye
in the citric acid fermentation ........................................................................................37
Kabulov B.B., Kakimov A.K., Mustafaeva A.K.,
Dzhilkisheva A.G., Kosoy V.D. Modeling the deformation
behavior of materials of animal origin .............................................................................40
Yarichevskaya N.N., Kharenko Ye.N., Bedina L.F.
Changes in physical characteristics of frozen cooked crab
at various ways of processing .......................................................................................42
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Lallouche A., Kolodyaznaya V.S. Comparative analysis of the qualitative
characteristics of the date Deglet-Nour during its storing under the cold storage ...........45
Vasil’yev A.A. The system for monitoring and cleaning the grain
from mold spores and mycotoxins in the post-harvest processing ...................................49
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Malyshev V.K., Demidova T.I., Nechaev A.P.,
Doronin A.F., Andreeva A.A. Functional foods:
feat ure sof modern food technology ............................................................................51
Yevdokimov V.V., Matrosova I.V., Yevdokimovа A.V.
The study of the sexual cycle and composition of free amino acids
in the gonads korbikuly japanese .................................................................................54
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Bryukhova S.V., Danilov M.B., Bazhenova B.A. Technology
for producing a decoction of the Irish tsetrarii ...............................................................59
Rodionova N.S., Glagoleva ., Klimova Ye.A. Defining
the parameters of the process of swelling of the components
of complex additives for oxygen cocktail .......................................................................61
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Danilova M.A., Blagoveshchenskaya M.M.,
Blagoveshchenskiy I.G., Nosenko S.M. Automated
system of the account of loose foodstuff ......................................................................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
Adress:
18 Panfilova st,
bldg 3, 4th floor,
Moscow,
125080, Russia
Phone:
8-499-750-01-11 * 68-98
(8-916) 969-61-36
E-mail:
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
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