The article presents the results of an expert assessment of the quality of chewing marmalade packaging by identifying the fact of poor-quality sealing of the packaging seam, as a result of which the packaging gets unsealed under mechanical action. It has been established that the object of examination has a manufacturing defect in consumer packaging in the form of a violation of the technology for the production of a longitudinal seam (disbonds), which cannot meet functional requirements and cannot be used for its intended purpose. The results of the study require additional monitoring for the detection of defective products and prevention of their sale at diff erent distribution stages.
{"title":"Expert assessment of the quality of chewing marmalade packaging","authors":"K. A. Antoshina, S.A. Nesmachny","doi":"10.33920/igt-01-2304-01","DOIUrl":"https://doi.org/10.33920/igt-01-2304-01","url":null,"abstract":"The article presents the results of an expert assessment of the quality of chewing marmalade packaging by identifying the fact of poor-quality sealing of the packaging seam, as a result of which the packaging gets unsealed under mechanical action. It has been established that the object of examination has a manufacturing defect in consumer packaging in the form of a violation of the technology for the production of a longitudinal seam (disbonds), which cannot meet functional requirements and cannot be used for its intended purpose. The results of the study require additional monitoring for the detection of defective products and prevention of their sale at diff erent distribution stages.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89476789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of the article is to analyze the indicators of the assortment of the ice cream subcategory and identify the directions of the assortment policy of the surveyed stores. The article presents the results of an examination of the range of ice cream in three networks in Moscow. Based on the results of the survey, the following indicators of the assortment have been calculated and analyzed: completeness, depth (actual, basic, coeffi cients), stability, novelty, harmony, and rationality, as well as the structure of the type and brand assortment. It has been determined that the commercial assortment of ice cream in the surveyed stores is wide with a high (Perekrestok) and medium degree of rationality (Dixie and Verny). It has been established that the main directions of the assortment policy in relation to the ice cream category are the deepening and stabilization of the assortment, and the additional ones are the renewal and reduction of types that are unprofi table for stores: milk and milk-vegetable ice cream.
{"title":"Assortment policy for the ice cream subcategory in Moscow retail trade organizations","authors":"M. Nikolaeva, O. S. Kalendzhyan","doi":"10.33920/igt-01-2304-04","DOIUrl":"https://doi.org/10.33920/igt-01-2304-04","url":null,"abstract":"The purpose of the article is to analyze the indicators of the assortment of the ice cream subcategory and identify the directions of the assortment policy of the surveyed stores. The article presents the results of an examination of the range of ice cream in three networks in Moscow. Based on the results of the survey, the following indicators of the assortment have been calculated and analyzed: completeness, depth (actual, basic, coeffi cients), stability, novelty, harmony, and rationality, as well as the structure of the type and brand assortment. It has been determined that the commercial assortment of ice cream in the surveyed stores is wide with a high (Perekrestok) and medium degree of rationality (Dixie and Verny). It has been established that the main directions of the assortment policy in relation to the ice cream category are the deepening and stabilization of the assortment, and the additional ones are the renewal and reduction of types that are unprofi table for stores: milk and milk-vegetable ice cream.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82416520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article considers the nutritional value of fruit and vegetable products, their properties and characteristic indicators. The features of fruit and vegetable products are revealed. It has been established that their nutritional value is characterized by low energy value, with the exception of nuts, olives, and dates. The biological value and biological effi ciency are characterized as low for most types of fresh fruits and vegetables, with the exception of nuts, due to the low content of proteins and their low full value. The physiological value of fresh fruits, vegetables, and mushrooms is determined by the content of vitamins C, P, B9, E, such vitamin-like substances as carotene, inositol, etc., minerals: potassium, calcium, phosphorus, magnesium, and iron, among which potassium predominates, as well as biooxidants and dietary fiber. Factors affecting the nutrient availability of fresh fruits, vegetables, and mushrooms, as well as their safety, have been identified.
{"title":"Nutritional value of fruits and vegetables","authors":"","doi":"10.33920/igt-01-2304-06","DOIUrl":"https://doi.org/10.33920/igt-01-2304-06","url":null,"abstract":"The article considers the nutritional value of fruit and vegetable products, their properties and characteristic indicators. The features of fruit and vegetable products are revealed. It has been established that their nutritional value is characterized by low energy value, with the exception of nuts, olives, and dates. The biological value and biological effi ciency are characterized as low for most types of fresh fruits and vegetables, with the exception of nuts, due to the low content of proteins and their low full value. The physiological value of fresh fruits, vegetables, and mushrooms is determined by the content of vitamins C, P, B9, E, such vitamin-like substances as carotene, inositol, etc., minerals: potassium, calcium, phosphorus, magnesium, and iron, among which potassium predominates, as well as biooxidants and dietary fiber. Factors affecting the nutrient availability of fresh fruits, vegetables, and mushrooms, as well as their safety, have been identified.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83125110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The possibility of identifying food products by methods of multivariate analysis of spectral data and hyperspectral images is demonstrated. The multivariate methods used to solve the problems of classifi cation and qualimetry of food products are analyzed. The use of spectral data and the principal component regression method to determine the mass fraction of milk fat in vegetable cream cheese spreads is shown. An analysis of hyperspectral images for sorting avocado fruits by the presence of defects was carried out.
{"title":"Identification of food products by methods of multivariate analysis of spectral data and hyperspectral images","authors":"D. A. Metlenkin","doi":"10.33920/igt-01-2304-03","DOIUrl":"https://doi.org/10.33920/igt-01-2304-03","url":null,"abstract":"The possibility of identifying food products by methods of multivariate analysis of spectral data and hyperspectral images is demonstrated. The multivariate methods used to solve the problems of classifi cation and qualimetry of food products are analyzed. The use of spectral data and the principal component regression method to determine the mass fraction of milk fat in vegetable cream cheese spreads is shown. An analysis of hyperspectral images for sorting avocado fruits by the presence of defects was carried out.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84220380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article discusses important issues in creating balanced food products for school children. Domestic oil-containing raw materials of plant origin were chosen as sources of functional ingredients. These raw materials have physiologically and biologically active properties, which make it possible to obtain confectionery products, such as chocolate mass, of increased biological and nutritional value for functional nutrition.
{"title":"Development of functional chocolate recipe","authors":"S. Kalmanovich","doi":"10.33920/igt-01-2304-07","DOIUrl":"https://doi.org/10.33920/igt-01-2304-07","url":null,"abstract":"The article discusses important issues in creating balanced food products for school children. Domestic oil-containing raw materials of plant origin were chosen as sources of functional ingredients. These raw materials have physiologically and biologically active properties, which make it possible to obtain confectionery products, such as chocolate mass, of increased biological and nutritional value for functional nutrition.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84715577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article discusses the possibility of using the electromagnetic fi eld of a high-frequency plasma generator based on self-discharge to activate the processes of spirulina growth and metabolism during cultivation in deep culture. It is shown that the eff ect of this EMF on the spirulina biomass leads to the activation of metabolic processes, as a result of which an increase in the growth rate of the culture and the duration of its storage is observed. There is also an increase in the activity of synthesis of chlorophyll and a complex of biologically active substances with antioxidant activity.
{"title":"Infl uence of self-discharge generator radiation on the growth of spirulina biomass","authors":"L. Eliseeva, Yu. A. Galkin, A.A. Mazanov","doi":"10.33920/igt-01-2303-02","DOIUrl":"https://doi.org/10.33920/igt-01-2303-02","url":null,"abstract":"The article discusses the possibility of using the electromagnetic fi eld of a high-frequency plasma generator based on self-discharge to activate the processes of spirulina growth and metabolism during cultivation in deep culture. It is shown that the eff ect of this EMF on the spirulina biomass leads to the activation of metabolic processes, as a result of which an increase in the growth rate of the culture and the duration of its storage is observed. There is also an increase in the activity of synthesis of chlorophyll and a complex of biologically active substances with antioxidant activity.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86111983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of the article is to conduct a survey of the commercial assortment of sweets in order to identify changes in the assortment for this subcategory. The article presents the results of the examination of the trade assortment of sweets in three chain stores in Moscow. The following indicators of the assortment have been calculated and analyzed: completeness, depth (basic, actual, and advisory coeffi cients), stability, novelty, harmony, rationality (coeffi cient), the type structure, and brand assortment of sweets. It has been found that in all the surveyed stores, the assortment of sweets is identifi ed as expanded. The most complete and deep assortment of sweets is presented in the Auchan store: it has a lot of original brands, including own brands and their modifications. All surveyed stores are characterized by deepening as a general direction of the assortment policy, with such additional directions as renewal and improvement in Auchan.
{"title":"Trade assortment of sweets sold in chain stores in Moscow and their assortment policy analysis","authors":"M. Nikolaeva, D.R. Rashidyan","doi":"10.33920/igt-01-2303-04","DOIUrl":"https://doi.org/10.33920/igt-01-2303-04","url":null,"abstract":"The purpose of the article is to conduct a survey of the commercial assortment of sweets in order to identify changes in the assortment for this subcategory. The article presents the results of the examination of the trade assortment of sweets in three chain stores in Moscow. The following indicators of the assortment have been calculated and analyzed: completeness, depth (basic, actual, and advisory coeffi cients), stability, novelty, harmony, rationality (coeffi cient), the type structure, and brand assortment of sweets. It has been found that in all the surveyed stores, the assortment of sweets is identifi ed as expanded. The most complete and deep assortment of sweets is presented in the Auchan store: it has a lot of original brands, including own brands and their modifications. All surveyed stores are characterized by deepening as a general direction of the assortment policy, with such additional directions as renewal and improvement in Auchan.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80400271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article presents the results of the examination of the existing approaches in the fi eld of quality and safety management of agricultural raw materials and their processing products and the development of a scientifi c concept for managing the quality of food products with increased nutritional and biological value based on qualimetric forecasting.
{"title":"Technologies for the production of food products with increased nutritional and biological value based on the development of scientifi c concepts for managing the quality of agricultural raw materials and food","authors":"N. Dunchenko, V. Yankovskaya","doi":"10.33920/igt-01-2303-01","DOIUrl":"https://doi.org/10.33920/igt-01-2303-01","url":null,"abstract":"The article presents the results of the examination of the existing approaches in the fi eld of quality and safety management of agricultural raw materials and their processing products and the development of a scientifi c concept for managing the quality of food products with increased nutritional and biological value based on qualimetric forecasting.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74432871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The transition from the fi nancial technological order to the information one creates threats for the off - system development of information technologies. The uncontrolled transition of technological structures does not take into account the real needs of human development. Food security is also developing on the basis of the widespread introduction of information technology. Modern technologies of school meals should be developed based on the principles of personalization, which implies the widespread use of personal data of schoolchildren. A technique for clustering personal data is proposed, taking into account their significance. Based on the principle of clustering, a system of school meals has been developed, with regards to the controlled use of personal data to calculate personalized school meals.
{"title":"Prospects and threats of modernization of school meals in the context of a digital technological order","authors":"Y. Sidorenko","doi":"10.33920/igt-01-2303-07","DOIUrl":"https://doi.org/10.33920/igt-01-2303-07","url":null,"abstract":"The transition from the fi nancial technological order to the information one creates threats for the off - system development of information technologies. The uncontrolled transition of technological structures does not take into account the real needs of human development. Food security is also developing on the basis of the widespread introduction of information technology. Modern technologies of school meals should be developed based on the principles of personalization, which implies the widespread use of personal data of schoolchildren. A technique for clustering personal data is proposed, taking into account their significance. Based on the principle of clustering, a system of school meals has been developed, with regards to the controlled use of personal data to calculate personalized school meals.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"11 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78410497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The design of fortified bakery products involves addressing the challenge of ensuring nutrient composition along with product quality. The latter is determined by the combination of properties of fl our, known in technology as baking properties. The article discusses an approach that allows predicting the quality and nutrient composition of fortifi ed bakery products at the stage of formation of the recipe composition of bread with enriching ingredients. In addition, the sensitivity of the obtained solutions to the instability of the characteristics of fl our ingredients is established. A solution is proposed in the form of a stochastic programming problem, in which the mathematical expectation of the value of the objective function is optimized for given values of the variation of the coeffi cients and the probability of fulfi lling the constraints. Technological and consumer constraint classes are established. Dependencies that allow predicting the composition of bakery products and, accordingly, assigning them to a specifi c group of functional or specialized products have been introduced into the model. The model was tested on the example of calculating a component mixture of fi rst-grade wheat fl our and amaranth extrudate flour for the production of bread with a high protein content, enriched with dietary fi ber and calcium.
{"title":"Predicting the quality of fortifi ed bakery products through recipe modeling","authors":"G. Shurshikova, N. M. Derkanosova, A. Stakhurlova","doi":"10.33920/igt-01-2303-05","DOIUrl":"https://doi.org/10.33920/igt-01-2303-05","url":null,"abstract":"The design of fortified bakery products involves addressing the challenge of ensuring nutrient composition along with product quality. The latter is determined by the combination of properties of fl our, known in technology as baking properties. The article discusses an approach that allows predicting the quality and nutrient composition of fortifi ed bakery products at the stage of formation of the recipe composition of bread with enriching ingredients. In addition, the sensitivity of the obtained solutions to the instability of the characteristics of fl our ingredients is established. A solution is proposed in the form of a stochastic programming problem, in which the mathematical expectation of the value of the objective function is optimized for given values of the variation of the coeffi cients and the probability of fulfi lling the constraints. Technological and consumer constraint classes are established. Dependencies that allow predicting the composition of bakery products and, accordingly, assigning them to a specifi c group of functional or specialized products have been introduced into the model. The model was tested on the example of calculating a component mixture of fi rst-grade wheat fl our and amaranth extrudate flour for the production of bread with a high protein content, enriched with dietary fi ber and calcium.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72733788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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