Scientific works: "Food Industry", issue 8

Scientific works. "Food Industry" // North-Caucasus State Technical University. - Stavropol, 2004.

All the articles are given in russian in PDF format.

Contents:

1. The results of research by NCSTU SRI of biotechnology of foods.
   A. G. Hramtcov, A. D. Lodygin, V. I. Shipulin, I. A. Evdokimov, S. I. Postnikov, A. A. Borisenko
   The results of activity of a scientific research institute of Biotechnology of food stuffs in 2004 are submitted in the article. The primary goals on perfection of work of institute are allocated.

2. The analysis of development directions in food biotechnology
   Lodygin A. D., Rjabtceva A. B.
   In the article the results of analysis of publications on modern problems of food biotechnology at referative journal of chemistry and food technology at the period from 1993 to 2003 are given. Perspective directions of food biotechnology development are considered.

3. The new directions in developing the functional food products
   Khramtcov A. G., Evdokimov I. A., Rjabceva S. A., Polovjanova A. V., Kozlova E. A., Jereshova V. D.
   Practical possibility for application of lactulose in manufacture of functional food products is considered in the article. It's used in manufacture of sugar and farinaceous confectionery products, bakery products, food concentrates, meat and dairy products, beverages and syrups with prophylactic properties.

4. The use lactulose in the dairy industry
   Khramtsov A. G., Yevdokimov I. A., Ryabtsev S. A., Polovyanova A. V., Kozlov E. A., Ereshova V. D.
   Health-giving properties, effects of lactulose and its role in creation of functional products are given in the article. The necessity of application of the food additives containing this prebiotic in manufacture of dairy products is shown.

5. The effectivness analysis of lactose into lactulose isomerization methods with the use of anion exchange resins and solution of hydroxide of sodium
   Khramtsov A. G., Lodygin A. D., Ryabtsev S. A., Bessonov A. S., Lodygina S. V., Vershinina M. P.
   In the article the results of research on efficiency of sodium hydroxide and anionexchangegums usage for lactose to lactulose isomerisation at solutions of lactulose are represented. The choice of anion-exchange gums and parameters of solutions of lactulose treatment are grounded.

6. Optimization of the parameters of anion-exchange in milk whey processing
   Lodygina S. V., Yevdokimov I. A., Ryabtsev S. A., Lodygin A. D., Abakumov N. N.
   The urgency of utilization of anion-exchange resins in technology of lactulose concentrates is proved in the article. Results of researches of the anion-exchange treatment of a milk whey are presented.

7. Urgency of milk whey proteins use with the production of concentrates with intermediate humidity
   Lodygin D. N., Kiselev S. A.
   The characteristics of the basic protein of lactic whey on their food and biological value are given, the expediency of application whey protein is proved by production of products with intermediate humidity.

8. Experimental substantiation of the technological parameters of obtaining the hydrolyzate of the whey milk proteins
   Borisenko L. A., Lodygin A. D., Adon'ev A. I.
   The results of experiments on optimization of technological parameters of milk whey proteins enzymatic hydrolysis with use of electro-chemically activated water are given in the article. Principle scheme of whey protein concentrate with regulated level of hydrolysis reception are developed.

9. The results of studies of the isomerization of lactose into lactulose process in the concentrated cheese whey
   Lodygin A. D., Kraynyukov D. N., Clown E. V., Zazakov E. I.
   In article the urgency of development of technology of concentrates of milk whey enriched with vegetative components is proved. The results of researches of lactose at lactulose isomerisation process in the concentrated dairy whey are submitted. The optimum parameters of process are established.

10. Study of the sensitivity of lactic acid cultures and microflora of sour-milk products to the antibiotics
    Vinogradskaya S. E., E Gorbachev. S., Yaroshenko T. P., Gordiyenko L. A.
    The article deals with the sour milk crops and produce (kefir, iran, ryachenka, biobakton stable or next to insensitive to antibiotics, often used in medical practice. It is considered the confirmation of their probiotic characteristics in the sour milk microflora, theirability for functioning in the person*s alimentary canal, when taking antibiotics.

11. The preserving ability of sour-milk products, enriched by the bioactive additives
    Yevdokimov I. A., Vasilisin S. V., Aliyeva L. r., Perlick E. A., Gerasimova T. V.
    The barrier technologies and their utilization in the manufacturing of the sour-milk beverages are considered in the given article. The influence of the functional additives of the chitosan and it's oligosaccharides on the processes of fermentation and storage of sour-milk beverages of various fat content is investigated. The conclusions about the application of the functional fillers are made during the manufacturing of the products with the prolonged storage times.

12. Production peculiarities of the goat cheeses
    Suyunchev O. A., Voblikova T. V.
    Peculiarities of goat’s milk clotting and ways of increasing milk’s suitability for cheese making are shown in the article. It’s also described how fractional composition of milk influences on cheese output.

13. The peculiarities of the refreshing beverage technology on the basis of whey and mineral water
    Suyunchev O. A., Batdyev H. M.
    The results of the experiments on the development of the composition and technology of refreshing beverage produced from the whey, airan and mineral water were introduced at the article.

14. The peculiarities of the refreshing drinks technology on the basis of whey and mineral water
    Suyunchev O. A., Zhilina M. A.
    Researches fermented and not fermented drinks received on a basis deproteinized wheys with addition Lactobacillus acidophilus ferment, syrups lactulose, sea-buckhorn berries and curative grasses are lead.

15. The development of cheese technology on basis of goat milk
    Samoilov V. A., Suyunchev O. A., Nesterenko P. G., Sannikova M. Y., Novopashina S. i., Voblikova T. V.
    The results of the investigations on the development of the technology of soft cheese production on the basis of goat milk were introduced.

16. The study of the possibility of soft cheeses production from the restored milk- protein concentrates
    Suyunchev O. A., Rudakov A. S., Slonevskaya E. A.
    Researches of manufacture of soft cheeses from restored milk or dairy – albuminous concentrates with addition of dairy fat and normalization of whole milk by dairy – albuminous concentrates are lead.

17. The concept of the continuous production of soft cheeses
    Suyunchev O. A., Rudakov A. S.
    By results of the lead researches the concept of continuously line technology controlled thermo-acid coagulation of fibers is deduced by manufacture of soft cheese. Her practical realization will raise the mechanization, and perfect the quality got soft cheese.

18. The study of the influence of sugar substitutes on the process of producing sour-milk drinks
    Kulikova I. K., Volkov M. B., Snipe I. A.
    In this article the questions concerning with the saharose exchange on the others sweeteners substances in the receipt of the sour milk drinks are viewed: the influence of the sweeteners substances on the evolution of the ferment microflora and on the character of the appearing clot.

19. Intensive sweetener in production of milk-containing drinks with the directed functional effect
    Melnikov E. I., Golubyov L. V.
    It has been suggested the resource saving technology of low-caloric carbonated soft drinks on the basis of ultra-filtrated cured whey with the use of intensive sweeteners (Neotam, Stevia). The results of investigation of taste changers of these sweeteners during storage of these drinks are given.

20. The study of the functional-technological properties of new milk-soybean preparations
    Postnikov S. I., Barybina L. I., Krupiy E. N., Gromasheva N. V., Rudenko O. V.
    In the given article the question is function-technological characteristics of new types milksoya preparations, influence of technological factors on emulsion characteristics.

21. The use of nitrite salt in the production technology of the boiled- smoked sausages, which contain the protein preparations of the animal origin
    Salatkova N. P., Kulikov Y. I.
    In the given article the question is application of the additives forming color, in the food-processing industry, in particular by manufacture of the combined meat foodstuffs.

22. The examination of functional- technological properties of carrageenan for its use in the composition with the meat raw material with low pH
    Shipulin V. I., Lupandina N. D., Radchenko A. I., Butenko O. I
    In the article the study of the row of the most polysaccharide preparation important features is given, used at production meat products, as well as the possibility of the combination of given preparation with meat of raw material is analysed, having low importance of ðÍ and low FTS as an effect.

23. The study of the possibility of using the composition of carrageenan and gums on the basis of their FTS with the production of boiled sausages from PSE pork
    Shipulin V. I., Lupandina N. D., Radchenko A. I., Butenko O. I.
    The study of function-technological characteristic to compositions of carrageenan and gums is given. On the base of research the qualitative features of meat PSE systems in combination with carrageenan and gum is shown in their perspective use.

24. The use of activated aqueous solutions into the technology of boiled sausages and the analysis of their influence on the microbiological indices
    Borisenko L. A., Chichko A. A., Borisenko A. A.
    In the article the results of testing the microbiologic characteristic of the dry protein constitutions, gidratation promote water are given.

25. The influence of activated fermentation solutions on the qualitative characteristics of meat raw material with increased content of connective tissue
    Borisenko L. A., Timofeev N. V., Kokoyeva V. S., Kurilov R. I.
    In this article the problem of processing of low-grade meat raw material is touched upon. The article is devoted to creation of optimum conditions for the enzymes used for a tenderization of meat. The purpose of research is to determine dependence qualitative characteristics of raw material from concentration of a fermental solution.

26. The influence of joint use of a food soybean enricher, fractions of electro-activated solution of lactose and complex alginatepectin to the bacteriological indices of products on the meat basis
    Garden in. V., Samylina V. A., Kozhevnikov O. N.
    In the given article the special role befido bacteria in formation of processes natural microbiocenoz the person is underlined, the modern sight at a role of functional food, as factor of preventive maintenance and treatment of some diseases the nature is submitted. Properties lactulose, as growth factor of required microflora of a macroorganism, and food fibres, in particular, pectin and alginat, as substances lowering toxicity of an organism are characterized. Their technological properties, expediency and perspectivity of use in technology of functional products on a meat basis are marked. Results of researches of influence of complex use food the soya additive and the above-stated preparations on microbiological parameters of products on a meat basis are submitted.

27. Application of the dietetic fiber FIBREGUM in the production of the sugar pastry
    Suyuncheva B. O., Nikolayenko I. V.
    The opportunity of use dietary fibre FIBREGUM in manufacture of flour confectionery products of functional assignment is investigated.

28. The study of the possibility of applying the dissoluble food fiber with the production of the baked and confectionery articles
    Suyuncheva B. O., Hetman A. A., Nikolayenko I. V.
    The opportunity of manufacture bakery and confectionery products with pre-biotic properties is considered. In role prebiotic it is offered to use a soluble dietary fiber Fibregum. The influence of the fiber on properties of a flour and quality of bread is investigated.

29. The influence of index of size reduction of chedderized cheese mass on the passage of fat into the brine during the melting
    Chebotarev E. A., Chebotarev S. A., Lapitskiy A. N.
    The mathematical model is received, allowing to determine influence of the sizes of pieces cheddarized cheese mass on size of fat content of the circulating pickle used at fusion of cheese weight. The result allows to optimize process of a cutting with the purpose of reduction of transition of fat in a pickle.

30. The study of the possibility of using the sand cone for the separation of suspension "whey - flakes of the coagulated protein"
    Chebotarev E. A., Svidchenko A. I., Larkin N. A., Pogorelov N. V.
    The opportunity of division of suspension «whey – flakes of coagulate protein» in a hydrocyclone from a condition of sedimentation of particles on a cylindrical surface and formations of the fluid sediment which is moving ahead by a conic part up to an exit from the device is investigated.

31. The development of two-furnace vacuum evaporating plant
    Chebotarev E. A., Nesterenko P. G., Dubikov D. A.
    There is a scheme of the two-framed vacuum-vaporing installation worked out on the basis of productivity of one-framed installation with the productivity of the evaporated moisture per hour. Are demonstrated the advantages of such installation.

32. Use of nozzle type separators for the isolation from the milk whey of the coagulated proteins
    Chebotarev E. A., Pogorelov N. V., Larkin N. A.
    In the reviewed article existing and perspective directions of allocation coagulate proteins from dairy whey with use of a separator with a continuous centrifugal unloading of a deposit nozzle type are determined. The brief analysis is given to the certain directions.

33. The method of ecological estimation of the evaporator work
    Chebotarev E. A., Svidchenko A. I., Chebotarev N. G.
    The technique of an ecological assessment of works of evaporator is offered on the basis of definition of a degree of ablation secondary steam of a condensed solution, calculation of thermal emissions and aerodynamic noise. Results of an estimation should form the basis for the actions raising ecological compatibility of work of evaporator.