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Orenburg State University january 23, 2022   RU/EN
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Berestova A.V., Zinyukhin G.B., Maneeva E.Sh.
FEATURES OF CRYOPROCESSING OF VEGETABLE RAW MATERIALS [№ 9 ' 2015]
Fast freezing is the best way of conservation and preservation of perishable vegetable raw materials. For optimization of parameters of this process and development of new ways of processing of raw materials it is necessary to reveal features of cryoprocessing of vegetable raw materials. The review of references showed that the existing technologies of cryoprocessing of vegetable raw materials assume use of freezing in an intensive stream of air and directly cryogenic method by means of coolants, biopreservatives and cryoprotectors. Receiving the high-quality cryoprocessed food is based on optimization of parameters of process of deep freezing, development of new ways of processing of raw materials for the purpose of receiving a semi-finished product or a ready-made product in the conditions of negative temperatures, without allowing phase transition of moisture to a liquid state, and also decrease in prime cost. An indispensable condition of preservation of commodity quality, a nutrition value and safety of production is observance of temperature conditions of a continuous refrigerating chain. Specific lines of cryoprocessing of vegetable raw materials are the following features: compliance to a certain look and grade, standard indicators on organoleptic, physical and chemical, structural and mechanical properties and indicators of safety; strict observance of technological parameters of production; technological processing of raw materials before freezing.

Sidorenko G.A., Popov V.P., Zinyukhin G.B., KhaninaT.V., Maneyeva E.Sh.
ELECTROCONTACT BAKING OF THE BISCUIT [№ 9 ' 2015]
Almost all kinds of pastries are baked by the radiation and convective way. Delaying and stopping of the pastry volume of the test preparation during baking result in the crust formation on the surface of the flour product. During traditional baking the activity of enzymes and various biologically active compounds decreases. Besides, over the high temperature the crust of the flour product accumulates the products of the fats polymerization, polycyclic aromatic carbohydrates, various oxide substances that reduces the nutrition and the biological value of the finished products. In this regard, baking ways, at which crust isn't formed, are of special interest. The influences of various parameters on the finished product quality and the process of electrocontact baking are also of interest, in particular the influence of various dosages of flour on the indicators of the biscuit quality, and also the temperature and the volume of the biscuit during baking. The change of the substances amount entering the compounding will allow to give an assessment to the prospects of this or that application for the biscuit. The traditional radiation and convective baking is characterized by the high-temperature impact on the baked preparation that leads to the decrease in nutrition and biological value of the products. Baking products by the electrocontact way it is possible to reduce the loss of the useful compounds that increases the nutrition and the biological value of the finished products. According to the researches of the technology of the biscuit making baked by the electrocontact way it was revealed that the increase in flour dosages intensifies the process of electrocontact baking for the biscuit. The increase in flour dosages leads to the increase in elasticity and the improvement of organoleptic and physical and chemical properties of the biscuit (the complex indicators increase of organoleptic and physical and chemical properties).

Maneeva E.Sh., Miroshnikov S.A.
INFLUENCE OF SEED PROCESSING TYPES ON ITS SUSTENANCE [№ 6 ' 2009]

E.S. Maneyeva, A.V .Kupriyanov, V.P. Popov, V.L. Kasperovich
COMPLEX SOLUTION OF THE PROBLEMS IN HIGH QUALITY ETHYL SPIRIT PRODUCTION AND IN POSTSPIRIT WASTES UTILIZATION [№ 2 ' 2000]
In this work the analysis of existing technologies in preparing the corn raw material for the spirit fermentation and the ways of utilizing post spirit wastes are given. The article deals with the original technology of reprocessing corns which allows to increase the ethyl spirit output and quality and with the way of obtaining the valuable fodder product on the basis of spirit production wastes as well.

Kasperovich V.L., Maneeva E.S.
INTENSIFICATION AND RESOURCE-SAVING OPTIMIZATION OF GRAIN MATERIAL PREPARATION FOR ALCOHOLIC FERMENTATION [№ 2 ' 1999]
This article represents the resource-saving and wasteless technology of grain material preparation for alcoholic fermentation. The technology is based on fractionary processing of grain constituents. Activated water influence upon structural, mechanical, physical and chemical properties of moistured grain was considered. Carbohydrate grain and semifinished items composition studied. Optimal parameters of technological processes were defined.


Editor-in-chief
Sergey Aleksandrovich
MIROSHNIKOV

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© Электронное периодическое издание: ВЕСТНИК ОГУ on-line (VESTNIK OSU on-line), ISSN on-line 1814-6465
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Учредитель: Оренбургский государственный университет (ОГУ)
Главный редактор: С.А. Мирошников
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