The article describes the history of the organization of a real-life experiment for the long-term storage of food products, which was begun in 1900 on the western coast of the Taimyr Peninsula by the fi rst Russian polar expedition of the Russian Academy of Sciences led by the geologist and geographer Eduard Vasilyevich Toll. The main tasks of scientifi c work on the study of physicochemical and organoleptic quality indicators of food and industrial products during long-term storage in conditions of unregulated negative temperatures in the permafrost of the Arctic zone of Russia are presented. A historical background on the course of the scientifi c experiment from the moment the storage facility was discovered in 1973 to the present is given. The technical data and settings of the highly economical two-channel autonomous loggers of TR-5L thermometers used for measuring storage conditions since 2010 are indicated. The results of the studies of temperature and relative air humidity indicators inside the containers with food products placed in permafrost at a depth of 0.5 meters for long-term storage at Cape Depo of the Taimyr Peninsula are presented. Statistical processing and analysis of the temperature and relative air humidity values in the storage facility for the periods of 2010-2016 and 2016-2022 have been carried out. The trend to the general increase in temperature both in summer and in winter months is found. An analysis of the humidity of the storage conditions made it possible to determine that the absolute humidity of the air decreased from 1.5 g/m3 at the time of laying the products to 0.1 g/m3 during the initial cooling process and then had an upward trend, reaching a maximum value of 5 g/m3 in 2022. The reasons for the increase in moisture content, as well as the divergence of the process of increasing the relative humidity of the air in the upper and lower parts to the anti-phase mode, are found. The depth of the new repository was determined based on the results of thermography of the exposed soil. The possibilities for analyzing the storage conditions of products in permafrost on the Taimyr Peninsula in the next observation period of 2022-2027 have been expanded by installing an additional logger. The results of the work performed in the framework of the experiment are summed up. It is proposed to develop the technology of compact long-term storage by designing computerized chests and expand the experiment in terms of increasing the volume of stored products when placed in the mines of underground storage facility in permafrost in the Arctic.
{"title":"Study of conditions for long-term storage of food products in permafrost on the Taimyr Peninsula","authors":"V. V. Looze, S. Beletskiy","doi":"10.33920/igt-01-2306-09","DOIUrl":"https://doi.org/10.33920/igt-01-2306-09","url":null,"abstract":"The article describes the history of the organization of a real-life experiment for the long-term storage of food products, which was begun in 1900 on the western coast of the Taimyr Peninsula by the fi rst Russian polar expedition of the Russian Academy of Sciences led by the geologist and geographer Eduard Vasilyevich Toll. The main tasks of scientifi c work on the study of physicochemical and organoleptic quality indicators of food and industrial products during long-term storage in conditions of unregulated negative temperatures in the permafrost of the Arctic zone of Russia are presented. A historical background on the course of the scientifi c experiment from the moment the storage facility was discovered in 1973 to the present is given. The technical data and settings of the highly economical two-channel autonomous loggers of TR-5L thermometers used for measuring storage conditions since 2010 are indicated. The results of the studies of temperature and relative air humidity indicators inside the containers with food products placed in permafrost at a depth of 0.5 meters for long-term storage at Cape Depo of the Taimyr Peninsula are presented. Statistical processing and analysis of the temperature and relative air humidity values in the storage facility for the periods of 2010-2016 and 2016-2022 have been carried out. The trend to the general increase in temperature both in summer and in winter months is found. An analysis of the humidity of the storage conditions made it possible to determine that the absolute humidity of the air decreased from 1.5 g/m3 at the time of laying the products to 0.1 g/m3 during the initial cooling process and then had an upward trend, reaching a maximum value of 5 g/m3 in 2022. The reasons for the increase in moisture content, as well as the divergence of the process of increasing the relative humidity of the air in the upper and lower parts to the anti-phase mode, are found. The depth of the new repository was determined based on the results of thermography of the exposed soil. The possibilities for analyzing the storage conditions of products in permafrost on the Taimyr Peninsula in the next observation period of 2022-2027 have been expanded by installing an additional logger. The results of the work performed in the framework of the experiment are summed up. It is proposed to develop the technology of compact long-term storage by designing computerized chests and expand the experiment in terms of increasing the volume of stored products when placed in the mines of underground storage facility in permafrost in the Arctic.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"341 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77665915","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 recipe composition of confectionery icing determines its high calorie content with a low content of physiologically signifi cant substances. The addition of fruit and vegetable raw materials allows increasing the content of dietary fi ber, vitamins, macro- and microelements in the product, as well as reducing the amount of added sugar. The work of the All-Russian Research Institute of the Confectionery Industry shows the technological possibility of including vegetable powders in the formulation of confectionery icing using the example of beetroot powder.
{"title":"Increasing the useful properties of icing to expand the range of confectionery products","authors":"E. Mazukabzova","doi":"10.33920/igt-01-2306-05","DOIUrl":"https://doi.org/10.33920/igt-01-2306-05","url":null,"abstract":"The recipe composition of confectionery icing determines its high calorie content with a low content of physiologically signifi cant substances. The addition of fruit and vegetable raw materials allows increasing the content of dietary fi ber, vitamins, macro- and microelements in the product, as well as reducing the amount of added sugar. The work of the All-Russian Research Institute of the Confectionery Industry shows the technological possibility of including vegetable powders in the formulation of confectionery icing using the example of beetroot powder.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79537438","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}
A comparative evaluation of a number of physical and mechanical properties (tensile and compressive strength, deformation capacity, heat resistance, adhesive strength, impact resistance, and abrasion resistance) of cured composites based on six resins of diff erent manufacturers on the domestic market was made. For the fi rst time, a comprehensive study of a number of important physical and mechanical properties of composites based on epoxy resins from Russian and major foreign manufacturing companies on the domestic market was carried out, which made it possible to formulate recommendations for their application in practice. The recommendations on the choice of epoxy resin for the manufacture of a polymer composite, taking into account the specific operating conditions of the product made with its use, are formulated.
{"title":"Comparative study of epoxy resins of different manufacturers","authors":"Y. Kochergin, V. Zolotareva, V. Malygina","doi":"10.33920/igt-01-2305-01","DOIUrl":"https://doi.org/10.33920/igt-01-2305-01","url":null,"abstract":"A comparative evaluation of a number of physical and mechanical properties (tensile and compressive strength, deformation capacity, heat resistance, adhesive strength, impact resistance, and abrasion resistance) of cured composites based on six resins of diff erent manufacturers on the domestic market was made. For the fi rst time, a comprehensive study of a number of important physical and mechanical properties of composites based on epoxy resins from Russian and major foreign manufacturing companies on the domestic market was carried out, which made it possible to formulate recommendations for their application in practice. The recommendations on the choice of epoxy resin for the manufacture of a polymer composite, taking into account the specific operating conditions of the product made with its use, are formulated.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75857224","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 assortment of the subcategory "Food concentrates"; its classifi cation is given.The indicators of the assortment of food concentrates in the surveyed stores were determined as follows: completeness, depth, stability, novelty, harmony, structure of the specifi c and branded assortment. It has been established that the main directions of the assortment policy of the surveyed stores are deepening and stabilization, and improvement for the O'KEY store.
{"title":"The range of food concentrates sold in chain stores in Moscow and analysis of their assortment policy","authors":"M. Nikolaeva, V.M. Yakimova","doi":"10.33920/igt-01-2305-03","DOIUrl":"https://doi.org/10.33920/igt-01-2305-03","url":null,"abstract":"The article considers the assortment of the subcategory \"Food concentrates\"; its classifi cation is given.The indicators of the assortment of food concentrates in the surveyed stores were determined as follows: completeness, depth, stability, novelty, harmony, structure of the specifi c and branded assortment. It has been established that the main directions of the assortment policy of the surveyed stores are deepening and stabilization, and improvement for the O'KEY store.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86915288","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}
V. V. Looze, K. B. Gurieva, S. Beletskiy, A. Khoroshilov, Y. Sidorenko
The article presents the results of a DSC study of the kinetics of the process of removing intramolecular moisture from wheat grains. For the experiments, four samples of wheat of the 3rd class of the 2021 harvest diff ering in technological indicators, including the “Mass of 1,000 grains” indicator, were selected. The studies were carried out on a DSC 204 F1 Phoenix diff erential scanning calorimeter. The data on the change in the mass of wheat samples when they are heated to critical temperatures of +200 and 250 °С are presented. It has been shown that a slight weight loss at 200 °С generally corresponds to a larger weight loss at 250 °С. This led to the assumption that the degree of intramolecular water retention depends on the individual characteristics of the variety. The kinetics of the process of dehumidifi cation of four samples of wheat, determined by the method of diff erential scanning calorimetry, is presented.
{"title":"Study of the kinetics of the process of intramolecular moisture removal from wheat grain by DSC thermal analysis","authors":"V. V. Looze, K. B. Gurieva, S. Beletskiy, A. Khoroshilov, Y. Sidorenko","doi":"10.33920/igt-01-2305-05","DOIUrl":"https://doi.org/10.33920/igt-01-2305-05","url":null,"abstract":"The article presents the results of a DSC study of the kinetics of the process of removing intramolecular moisture from wheat grains. For the experiments, four samples of wheat of the 3rd class of the 2021 harvest diff ering in technological indicators, including the “Mass of 1,000 grains” indicator, were selected. The studies were carried out on a DSC 204 F1 Phoenix diff erential scanning calorimeter. The data on the change in the mass of wheat samples when they are heated to critical temperatures of +200 and 250 °С are presented. It has been shown that a slight weight loss at 200 °С generally corresponds to a larger weight loss at 250 °С. This led to the assumption that the degree of intramolecular water retention depends on the individual characteristics of the variety. The kinetics of the process of dehumidifi cation of four samples of wheat, determined by the method of diff erential scanning calorimetry, is presented.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80477190","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}
For every person, the issue of food quality and safety is of vital importance. Our health, performance, quality of life, as well as the health and life of future generations depend on how we eat.
{"title":"Briefly on the nutritional value of food products and healthy eating","authors":"K.M. Zhavoronkov, A. M. Agapkin","doi":"10.33920/igt-01-2305-04","DOIUrl":"https://doi.org/10.33920/igt-01-2305-04","url":null,"abstract":"For every person, the issue of food quality and safety is of vital importance. Our health, performance, quality of life, as well as the health and life of future generations depend on how we eat.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75145465","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 analyzes and discusses the features of the modern pork classification and terminology, adopted in Russia in accordance with the current interstate standards, as well as for customs purposes.
本文分析和讨论了现代猪肉分类和术语的特点，在俄罗斯采用按照现行的州际标准，以及海关的目的。
{"title":"Features of the modern classifi cation of pork according to various regulatory documents and for customs purposes","authors":"V. Krishtafovich, N.A. Chernov","doi":"10.33920/igt-01-2305-06","DOIUrl":"https://doi.org/10.33920/igt-01-2305-06","url":null,"abstract":"The article analyzes and discusses the features of the modern pork classification and terminology, adopted in Russia in accordance with the current interstate standards, as well as for customs purposes.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81088685","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 this article is to analyze the commodity characteristics of the most common types of tropical fruits. The article considers the commodity characteristics of tropical fruits presented on the Russian market, taking into account the peculiarities of their nutritional value, chemical composition, structure, assortment, quality and useful properties assessment. It has been established that tropical fruits are distinguished by low calorie content (except for avocados), the presence of natural sugars, valuable mineral and vitamin composition, as well as the presence of biooxidants represented by tannins and dyes. Promising pomological varieties of tropical fruits under consideration are indicated; general and specific quality indicators envisioned in the modified standards, and their useful properties are identified. The features of packaging and storage of tropical fruits, including the specific conditions for their ripening, are analyzed
{"title":"Commodity characteristics of tropical fruits","authors":"M. Nikolaeva","doi":"10.33920/igt-01-2305-02","DOIUrl":"https://doi.org/10.33920/igt-01-2305-02","url":null,"abstract":"The purpose of this article is to analyze the commodity characteristics of the most common types of tropical fruits. The article considers the commodity characteristics of tropical fruits presented on the Russian market, taking into account the peculiarities of their nutritional value, chemical composition, structure, assortment, quality and useful properties assessment. It has been established that tropical fruits are distinguished by low calorie content (except for avocados), the presence of natural sugars, valuable mineral and vitamin composition, as well as the presence of biooxidants represented by tannins and dyes. Promising pomological varieties of tropical fruits under consideration are indicated; general and specific quality indicators envisioned in the modified standards, and their useful properties are identified. The features of packaging and storage of tropical fruits, including the specific conditions for their ripening, are analyzed","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80299029","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 examines the problematic aspects of the classifi cation of vegetable juice products that arise for customs offi cials when conducting customs control over the reliability of the declared code according to the EAEU Commodity Nomenclature of Foreign Economic Activity, based on an analysis of judicial practice materials. Possible ways of solving the identified problematic aspects are considered.
{"title":"Problematic aspects of the classification of vegetable juice products for customs purposes","authors":"D. V. Krishtafovich, A. R. Farrakhova","doi":"10.33920/igt-01-2304-05","DOIUrl":"https://doi.org/10.33920/igt-01-2304-05","url":null,"abstract":"The article examines the problematic aspects of the classifi cation of vegetable juice products that arise for customs offi cials when conducting customs control over the reliability of the declared code according to the EAEU Commodity Nomenclature of Foreign Economic Activity, based on an analysis of judicial practice materials. Possible ways of solving the identified problematic aspects are considered.","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":"86890180","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 important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.
{"title":"Development of confectionery products based on edible oleogel","authors":"N. Nepovinnykh, V. Kutsenkova, Yeganehzad Samira","doi":"10.33920/igt-01-2304-02","DOIUrl":"https://doi.org/10.33920/igt-01-2304-02","url":null,"abstract":"The article discusses the important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89265606","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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