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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
7-2012
SUMMARIES ......................................................... ...................................... ........ ..........4
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Makarov V.V., Blagoveshchenskaya M.M., Nosenko S.M.
Using сolorimetric system for identifying the concentration of colored
solutionsin the food industry ..........................................................................................8
Vyguzova M.A., Linkevich A.S., Kasatkin V.V., Litvinyuk .
Using vermicomposting technology in agriculture ..........................................................11
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Magomedov R.K. Storage of perishable vegetables ...................................................14
Ovsyannikov . Determination of the concentration regimes
of apple juice by freezing .............................................................................................16
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Artamonov A.V., Chernykh , Maksimov A.S.,
Semakov A.V., Shumov A.V. The methodology of control
mixtures of wheat dough ............................................................................................ .19
Davydova Ye.A., Zabolotskaya T.A., Lilishentseva A.N.
Development of technology for hard cheeses using
lipolytic enzymes .........................................................................................................21
Urbanchik Ye.N., Shalyuta Getting fast food on the basis
of sprouted wheat and triticale .....................................................................................24
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Titov Ye.I., Semenov G.V., Ivanchenkova T.A., Bulkin M.S.
Effect of vacuum dehydration of the qualitative characteristics
of white-meat poultry ....................................................................................................27
Kolesnikova I.S., Bazhenova B.A., Danilov M.B. Investigation
of color formation process enriched ham .......................................................................29
Murashev S.V., Kolomicheva Ye.A., Verzhuk V.G. Accounting
for non-linear nature of the mass of attrition of plant
products in storage ......................................................................................................31
Karamzin A.V. The methodology of the process of particle
hydrodynamic fractionation way (for example, free of sludge
suspensions of food production) ...................................................................................33
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Tret’yakov A.V., Amelin V.G., Podkolzin I.V.,
Abramenkova O.I. Revealing of foodstuffs falsification
by chemical fingerprint method .....................................................................................37
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Chistova M.V., Chernykh , Tarasova V.V., Boyko B.N.,
Dumskaya N.S. Technology wheat bread with inulin .................................................... 42
Voskanyan K.G., Timofeev V.F., Krivova A.Y., Voskanyan O.S.
Aspects of technology for vitamin oil receving ...............................................................45
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Ivanova M.V., Levin B.D., Voronin V.M., Ivanov V.A.
Preservation of biomass elder ......................................................................................48
Petrov B.F. Antifriction lubricant based of fatty fish processing
waste companies ........................................................................................................50
Prichko T.G., ChalayaL.D., Droficheva N.V. Use of quality indicators of fruits
of sea-buckthorn berries for working out of canned food of a functional purpose .............53
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Berezovskiy Yu.M.,Andreev V.N., Shpakov Calculation
of the shear rate in the gap rotational viscometer for the study
of the media on the Herschel-Bulkley model .................................................................56
Vasil’yev A.N., Budnikov D.A. Grain drying using
electroactivated agent .................................................................................................59
Orlova Ye.A., Sviridenko , Rosdov I.A. Creating of the vacuum way
of packing of soft and brine cheese ..............................................................................60
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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