ISSUE 3(3), March 2012 |
Pages 3-6
Title
ONE TECHNOLOGY - TWO TYPES OF PROTECTION
Author(s)
A. Glinushkin, A. Solovykh, V. Lukjantsev, S. Dushkin, G. Sudarenkov
Organization(s)
Orenburg State Agrarian University, Orenburg, Russia
Key Words
Storage; Protection; Grain; Granary pests; Butterflies; Wheat.
Abstract
Pests of the order Lepidoptera - South barn and Grain moth moth - one of the most dangerous pests of grain mass. The data obtained show that the technology (seed disinfectants and quality) of spring wheat affects the damage Plodia interpunctella Hb. and Sitotroga cerealella Oliv.
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Pages 7-15
Title
THE CONCEPT OF MANAGEMENT ACCOUNTING AS AN INFORMATION SYSTEM IN THE MANAGEMENT OF COMMERCIAL ORGANIZATION PROFIT
Author(s)
E. Kyshtymova, N. Lytneva
Organization(s)
Orel State Agrarian University, Orel City, Russia
Key Words
Information system; Accounting; Profit; Commercial organization; Management.
Abstract
In the conditions of reforming of the mechanism of management there is a problem of the qualitative, reliable information necessary for regulation of economic processes with a view of maximizing profit of the commercial organizations. One of the concept directions improvement of accounting system is development of management accounting which is directed on ensuring control of profitability of the current activity of the organization first of all regarding decrease in expenses, an assessment of efficiency of managing as a whole and in a cut of divisions of the organization, the analysis of profitability of separate sectors of activity and market segments.
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Pages 16-19
Title
THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES
Author(s)
O. Shalimova, M. Radchenko
Organization(s)
Orel State Agrarian University, Orel City, Russia
Key Words
PSE-pork; Total protein fraction; Boiling; Electrophoretic separation; Molecular weight.
Abstract
The character of changes in total protein fraction of muscle tissue of pork with PSE defects in the process of cooking at temperatures ranging from 40 to 72 g.C in steps of 2 g.C is investigated. Our studies have revealed differences in the change of state the total fraction of muscle proteins with defects PSE pork during cooking.
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Pages 20-27
Title
RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF
Author(s)
T. Kozlova
Organization(s)
Orel State Agrarian University, Orel City, Russia
Key Words
Meat industry; Microwave; Beef; Quality; Delicatessen products.
Abstract
Influence of time of microwave fluctuations on organoleptic indicators, chemical composition, exit and periods of storage of a meat product is investigated. It is established that the use of microwave technology in the beef delicacy reduces the salting by 3 times, and baking by 1,2 times. The yield of finished products increased by 2 times.
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Pages 28-32
Title
LINEAR LAYER AND GENERALIZED REGRESSION COMPUTATIONAL INTELLIGENCE MODELS FOR PREDICTING SHELF LIFE OF PROCESSED CHEESE
Author(s)
S. Goyal, G.K. Goyal
Organization(s)
National Dairy Research Institute, Karnal, India
Key Words
Artificial Intelligence; Artificial Neural Network; Linear Layer; Generalized Regression; Processed Cheese; Shelf Life Prediction.
Abstract
This paper highlights the significance of computational intelligence models for predicting shelf life of processed cheese stored at 7-8 g.C. Linear Layer and Generalized Regression models were developed with input parameters: Soluble nitrogen, pH, Standard plate count, Yeast & mould count, Spores, and sensory score as output parameter. Mean Square Error, Root Mean Square Error, Coefficient of Determination and Nash - Sutcliffo Coefficient were used in order to compare the prediction ability of the models. The study revealed that Generalized Regression computational intelligence models are quite effective in predicting the shelf life of processed cheese stored at 7-8 g.C.
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Pages 33-37
Title
TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS
Author(s)
K. Leshukov, K. Klimov, O. Kuprina
Organization(s)
Orel State Agrarian University, Orel City, Russia
Key Words
Butter; Complex "OmegaTrin"; Fatty acids; Physico-chemical parameters; Biological value.
Abstract
The technology of butter with the "OmegaTrin" complex with the balanced content of polynonsaturated fat acids is developed. Studied the fatty acid composition of milk - raw materials, optimal amount of insertion of polyunsaturated fatty acids, organoleptic characteristics of enriched butter; studied physico-chemical properties and biological value (biological effectiveness) of the final product, fatty acid composition of a new product, set the shelf life and developed an oil recipe.
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