List of publications on a keyword: «пищевая промышленность»

The view was expressed that there was insufficient attention in known studies to logistics issues relevant to the production of functional food products, linking the territories - producers of raw materials and the territories - producers of final products. The need to develop research taking into account the peculiarities of the territories of the North and the Arctic is shown.

Issues of selection of rational end-to-end processes of production of functional food products for the population of the North of Russia, development of new formulations, promising equipment and technological processes for their production are considered.

Technologies of food products preservation are shown to have an important role in food industry in realization of end-to-end processes of functional food products production.

Process of dispensing loose materials in a weighing dispenser is improved by making a weighing member from two trays. This ensures non-stop operation of the dispenser delivery mechanism, while the previous dose is poured out of one tray, the next dose is prepared in the other tray.

Modernized laboratory extractor is characterized in that the mixing device is made in the form of a disk having blind holes with internal thread and geometric axis oriented parallel to the geometric axis of rotation of the drive shaft. Hollow capsules with perforated holes are installed in blind holes. Membrane is installed between disk and cover, space between membrane and cover is connected with compressed air injection device.

Taking into account the peculiarities of through processes of food raw materials procurement and food products production, problems and some ways of their solution are considered.

Theoretical and experimental studies are in demand in the agricultural sector and the food industry in the development and implementation of investment projects to create new and improve existing production of functional food products.

Theoretical and experimental studies are in demand in the agricultural sector and the food industry in the development and implementation of investment projects to create new and improve existing production of functional food products.

To form a knowledge base in the field of dosing food ingredients in the manufacture of functional foods, foreign patents in the field of dosing of liquid and bulk materials have been studied.

Green wood is one of the most important non-timber forest resources. The patent activity of universities in the development of patentable objects of intellectual property in the use of wood green in pharmacology, cosmetology, medicine, food industry is considered.

For the development of metering equipment for food production, it is advisable to transfer technologies from other industries, taking into account the specifics of food production and the use of modern materials and coatings in the nodes and details of dispensers.

Dry mixing and dosing of components is recognized by many specialists as a universal method for producing some multicomponent products and is applicable for large and small food production.

Oreign patents were studied to form a knowledge base in the field of developing technologies and equipment for enriching raw materials in the preparation of functional food mono-products.

A version of a modernized extruder with an input device for fluid components is proposed. The extruder includes a container for placing the component, a pneumatic compressor, a pipeline connecting them, a pipeline for introducing components connecting the internal space of the container with the internal working space of the extruder. A non-return valve is installed in the pipeline for the input of components, which ensures the free movement of the fluid component to the side of the extruder's internal working space and prevents its reverse movement.

Целью написания данной статьи является анализ способов повышения конкурентоспособности продукции пищевой промышленности. Методологическую основу исследования составил анализ отечественных исследований в данной области планирования. Предметом исследования является российский рынок пищевой промышленности. Результаты исследования: cоставлены рекомендации по улучшению конкурентоспособности предприятий на российском рынке.

For the development of a knowledge base in the field of the use of germinated seeds in the food industry, a brief survey of foreign studies was carried out.

On the basis of a brief survey of scientific and technical information, studies were considered, an output for solving the problem of the formation and use of germinating seeds in forestry, in agriculture and the food industry.

On the basis of a brief patent search of Russian inventions and utility models, the formation of a knowledge base in the field of the use of germinated seeds in the food industry was considered.

Technical solutions in the field of formation and use of sprouted seeds, patented in Russia in 2010-2018 are considered.

The definitions of enterprise competitiveness are analyzed in the article. Factors defining it are revealed. For defining the ways of enterprise competitive growth SWOT-analysis was held in terms of the leader food and beverage company in Russia. All possible solutions for the effective enterprise are given.

В статье рассматривается современная пищевая промышленность и ее значение для всего человечества. Представлена структура основных отраслей пищевого производства. Проанализирована динамика развития отрасли на основании отчета, составленного ФАО на 2016–2017 год.

On the basis of patent search, technological and technical solutions in the field of extraction processes using a magnetic field in the food industry are considered.

Based on the patent search, technological and technical solutions in the field of gas-liquid extraction processes in the food industry are considered.

It is shown that the improvement of the processes of liquid extraction for the food industry is aimed at justifying their rational regimes, accelerating processes, and automating them.

Автором статьи проведен анализ популярного на сегодняшний день покрытия для десертов (тортов, пирожных). Подсчитана калорийность и энергетическая ценность «зеркальной глазури», выделены ее преимущества и недостатки.