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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
2-2013
SUMMARIES ......................................................... ...................................... ........ .4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Shcheglov N.G. Ways to improve the quality of pumpkin juice
during storage .......................................................................................................8
Zueva N.V., Agafonov G.V. Effect of process parameters during
centrifugation research on the effectiveness of the separation
of the liquid phase distillery stillage .......................................................................10
Dotsenko S.M., Skripko O.V., Kubankova G.V., Obukhov Ye.B.,
Korshenko L.O. Grounds of parameters and technology of production
of albuminous carbohydrate flour from secondary soybean raw materials ..................2
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Tyurina ., Shlelenko L.A., Kostyuchenko M.N.,
Rabotkin Yu.V. Promising technologies bakery gerodietic
destination ..........................................................................................................16
Artikov A.A., Masharipova Z.A. A computer mapping
of drying the temperature of the product ...............................................................18
Ponomaryova Ye.I., Alyokhina N.N., Zhuravleva I.A.
A method for producing yeast spontaneous fermentation
of wheat bioactivated ...........................................................................................21
Gelfand , Petrov A.N., Filippovich V.P.,
Zav’yalov M.A., Prokopenko A.V. Modern aspects
of radiation processing of food products ...............................................................25
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Sevodina K.V., Rozhnov Ye.D., Sevodin V.P. Forming
properties of sea buckthorn wine consumer ...........................................................32
Petrova L.D., Bogdanov V.D. Effect of soy texturates
on functional and technological properties of minced
fish systems ........................................................................................................35
Magomedov G.O., Ponomaryova Ye.I., Ryazanova .
The influence of prescription components on the structural
and mechanical properties of custard whipped unleavened dought .........................38
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Gorlov I.F., Osadchenko I.M., Shakhbazova O.P.,
Nikolaev D.V., Syul’yev L.A. An innovative way of growing
pigs and pork store refrigerated ............................................................................41
Zobkova Z.S., Fursova T.P., Zenina D.V. About the effect
of antibacterial components of the complex on the safety
of milk dairy products ..........................................................................................44
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Sidyakin M.E., Krikunova L.N. Ethanol technology
from returnable waste products of breadmaking
(Part 3: Characteristics of distiller's wort) ..............................................................47
Korostileva L.A., Parfyonova T.V., Podvolotskaya A.B.,
Gremilova K.A., Kushnerova N.F. Nectars made of pumpkin
and carrots with increased bioavailability ...............................................................50
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Popov A.M., Makkoveev М.А., Chupin A.V.
Granulation instantes polydisperse materials in plate
granulator activator .............................................................................................. 53
Mustafaev Kh.S. Analysis of modes of operation of machines
for cutting food semis ..........................................................................................54
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.,
0ен. 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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