Food systems (E-Journal) / Пищевые системы
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PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE
Get PDFThe results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months
Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors
Get PDFThe aim of the work is to study the inhibitory activity of the Streptomyces lucensis VKPM Ac-1743 and Streptomyces violaceus VKPM Ac-1734 strains stored at –18 °C in a 15 % glycerol solution and in a 0.9 % sodium chloride solution.The object of the study was the actinomycete strains of S. lucensis VKPM Ac-1743 and S. violaceus VKPM Ac-1734 producers of glycosidase inhibitor, which is a micro-ingredient for creating products with a low glycemic index. The storage time was nine months. Bookmark storage was performed by flushing with a taped agar starchcontaining environment of Capek. For comparison, we studied the properties of cultures stored at +4 °C without cryoprotectant.Deep cultivation of Streptomyces strains was carried out in a periodic manner on a medium containing corn starch hydrolyzate under the Multitron incubator shaker (INFORS,Switzerland).Inhibitory activity was determined in inactivated native solutions by a colorimetric method with respect to pancreatic α-amylase, a test glycosidase involved in carbohydrate metabolism, and whose activity was chosen as a criterion for assessing the hypoglycemic action of the inhibitor. The proteinase activity of the inactivated native solution was determined by a modified method using a casein substrate.The experimental data were processed using the methods of mathematical statistics and Excel XP programs.As a result of the research, it was established that the actinomycete strains of S. lucensis and S. violaceus, the producers of glycosidase inhibitors, can maintain inhibitory activity during low-temperature storage for nine months.For the S. lucensis actinomycete strain, stored in a 15 % glycerol solution at – 18 °C, the maximum inhibitory activity is 48 hours in the biotechnological process and is (3686 ± 300) IU/cm3 native solution, and for the violaceus strain – (3150 ± 200) IU/cm³ of the native solution, respectively.For the strain of actinomycete S. lucensis, stored in 0.9 % sodium chloride solution at a temperature of – 18 °C, the maximum inhibitory activity accounts for 72 h of the biotechnological process and is (2600 ± 200) IU/cm³ of the native solution, and for the strain S. violaceus the maximum inhibitory activity accounts for 24 hours of the biotechnological process and is (3530 ± 200) IU/cm³ of the native solution.At a storage temperature of +4 °C, the inhibitory activity for the strain of actinomycete S. lucensis is (560 ± 20) IU/cm³ of native solution, and for the strain of S. violaceus – (1747 ± 100) IU/cm³ of native solution, respectively. On the basis of the data obtained, it can be concluded that a temperature of –18 °C is preferred for long-term storage.During the cultivation of Streptomyces strains, proteinase activity ranged from (0,012 ± 0,001) U/cm³ to (0,072 ± 0,002) U/cm³.The obtained data can be applied in further studies to develop conditions for long-term storage of collection crops.The aim of the work is to study the inhibitory activity of the Streptomyces lucensis VKPM Ac-1743 and Streptomyces violaceus VKPM Ac-1734 strains stored at –18 °C in a 15 % glycerol solution and in a 0.9 % sodium chloride solution.The object of the study was the actinomycete strains of S. lucensis VKPM Ac-1743 and S. violaceus VKPM Ac-1734 producers of glycosidase inhibitor, which is a micro-ingredient for creating products with a low glycemic index. The storage time was nine months. Bookmark storage was performed by flushing with a taped agar starchcontaining environment of Capek. For comparison, we studied the properties of cultures stored at +4 °C without cryoprotectant.Deep cultivation of Streptomyces strains was carried out in a periodic manner on a medium containing corn starch hydrolyzate under the Multitron incubator shaker (INFORS,Switzerland).Inhibitory activity was determined in inactivated native solutions by a colorimetric method with respect to pancreatic α-amylase, a test glycosidase involved in carbohydrate metabolism, and whose activity was chosen as a criterion for assessing the hypoglycemic action of the inhibitor. The proteinase activity of the inactivated native solution was determined by a modified method using a casein substrate.The experimental data were processed using the methods of mathematical statistics and Excel XP programs.As a result of the research, it was established that the actinomycete strains of S. lucensis and S. violaceus, the producers of glycosidase inhibitors, can maintain inhibitory activity during low-temperature storage for nine months.For the S. lucensis actinomycete strain, stored in a 15 % glycerol solution at – 18 °C, the maximum inhibitory activity is 48 hours in the biotechnological process and is (3686 ± 300) IU/cm3 native solution, and for the violaceus strain – (3150 ± 200) IU/cm³ of the native solution, respectively.For the strain of actinomycete S. lucensis, stored in 0.9 % sodium chloride solution at a temperature of – 18 °C, the maximum inhibitory activity accounts for 72 h of the biotechnological process and is (2600 ± 200) IU/cm³ of the native solution, and for the strain S. violaceus the maximum inhibitory activity accounts for 24 hours of the biotechnological process and is (3530 ± 200) IU/cm³ of the native solution.At a storage temperature of +4 °C, the inhibitory activity for the strain of actinomycete S. lucensis is (560 ± 20) IU/cm³ of native solution, and for the strain of S. violaceus – (1747 ± 100) IU/cm³ of native solution, respectively. On the basis of the data obtained, it can be concluded that a temperature of –18 °C is preferred for long-term storage.During the cultivation of Streptomyces strains, proteinase activity ranged from (0,012 ± 0,001) U/cm³ to (0,072 ± 0,002) U/cm³.The obtained data can be applied in further studies to develop conditions for long-term storage of collection crops
RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY
Get PDFIn the grape processing, secondary resources are primarily the remnants of the generative plant organs (berries) — sweet and fermented husks of grapes, seeds, peels, etc. However, the use of vegetative organs — vines, which are more promising, of grape leaves is promising. It is shown, that red leaves of grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain activators of enzymes, that cause venotonic and angioprotective properties. The most valuable in this respect are red grape leaves, which grow in covering areas, because on the eve of winter, as a defense against the cold, they accumulate a greater amount of resveratrol. The use of CO2 -extraction technology in the processing of red leaves makes it possible to obtain extraction cake with a high content of biologically active substances due to the destruction of the cell structure during the extraction process. At the same time, the hydrophilic extract of the extraction cake after CO2 -extraction has the greatest value, it is well soluble in water and is intended to enrich the soft juice based on grape juice with biologically active substances. A technology was developed for using CO2 extracts of grape seeds to stabilize margarine emulsions against oxidation and to increase the thermal stability of frying fats.In the grape processing, secondary resources are primarily the remnants of the generative plant organs (berries) — sweet and fermented husks of grapes, seeds, peels, etc. However, the use of vegetative organs — vines, which are more promising, of grape leaves is promising. It is shown, that red leaves of grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain activators of enzymes, that cause venotonic and angioprotective properties. The most valuable in this respect are red grape leaves, which grow in covering areas, because on the eve of winter, as a defense against the cold, they accumulate a greater amount of resveratrol. The use of CO2 -extraction technology in the processing of red leaves makes it possible to obtain extraction cake with a high content of biologically active substances due to the destruction of the cell structure during the extraction process. At the same time, the hydrophilic extract of the extraction cake after CO2 -extraction has the greatest value, it is well soluble in water and is intended to enrich the soft juice based on grape juice with biologically active substances. A technology was developed for using CO2 extracts of grape seeds to stabilize margarine emulsions against oxidation and to increase the thermal stability of frying fats
THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS
Get PDFThe indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage
LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA
Get PDFThere are provided data on the work carried out at All-Russian Research Institute for Starch Products to create enriched low-protein pasta based on starch for nutrition the children sick with a phenilketonuria — a hereditary disease (group of fermentopatiya), the bound to violation of amino acids metabolism, mainly phenyl alanine. Optimization of children nutrition is the socially important direction of domestic policy of the Russian Federation since their health directly depends on the good balanced nutrition, especially it is important for the children having diseases of genetic character.To expand the range of the enriched low-protein food the functional ingredients are picked up, recipes and technology of receiving three types of pasta are developed such as: noodles, vermicelli, «spider line», their nutrition and power values are defined. It is shown that in the received products protein content doesn’t exceed permissible value (<1.0%), fat from 3.3 to 3.6%, ashes — to 0.14%, carbohydrates no more than 88.0% that conforms to requirements imposed to reduced-protein products of baby food.There are provided data on the work carried out at All-Russian Research Institute for Starch Products to create enriched low-protein pasta based on starch for nutrition the children sick with a phenilketonuria — a hereditary disease (group of fermentopatiya), the bound to violation of amino acids metabolism, mainly phenyl alanine. Optimization of children nutrition is the socially important direction of domestic policy of the Russian Federation since their health directly depends on the good balanced nutrition, especially it is important for the children having diseases of genetic character.To expand the range of the enriched low-protein food the functional ingredients are picked up, recipes and technology of receiving three types of pasta are developed such as: noodles, vermicelli, «spider line», their nutrition and power values are defined. It is shown that in the received products protein content doesn’t exceed permissible value (<1.0%), fat from 3.3 to 3.6%, ashes — to 0.14%, carbohydrates no more than 88.0% that conforms to requirements imposed to reduced-protein products of baby food
INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY
Get PDFThe scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life.The scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life
Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process
Get PDFDrinking water is important in food production. Its indicators have a direct impact on the quality and safety of finished products, the technological equipment efficiency, etc. In most food technologies, involving the use of milk powder, a priori use the process of its preliminary hydration, that is, dissolution or recovery. In this connection, there is a need to generalize the existing theoretical and practical foundations of this process and find ways to further improve them. Analysis of scientific and technical material in this area showed, that a number of scientists proposed various descriptions not only of individual stages, but also of the dissolution process as a whole, and its determining factors were identified, mathematical models were built, making it possible to determine critical areas depending on from the properties of the raw materials and the process, data were obtained on the parameters of the system during the dissolution of dry dairy products.In the article presents the sanitary and hygienic, physicochemical and organoleptic require-ments for drinking water by Russian legislation, international organizations and national standards of a number of countries.Presented a review of widely used and promising water treatment methods.Analyzed data, describing the effect of the microelement water composition on the efficiency of milk powder dissolving process. It is shown, that decrease of water total hardness and dry substances of mass fraction adjustment in the reconstituted milk have a positive effect on the dissolution process efficiency.Was noted the relevance of further researches on the directional formation of water trace ele-ment composition for increasing the efficiency of milk powder dissolving and to obtain re-constituted dairy systems, used in the production of various food products of predicted quality and safety.Drinking water is important in food production. Its indicators have a direct impact on the quality and safety of finished products, the technological equipment efficiency, etc. In most food technologies, involving the use of milk powder, a priori use the process of its preliminary hydration, that is, dissolution or recovery. In this connection, there is a need to generalize the existing theoretical and practical foundations of this process and find ways to further improve them. Analysis of scientific and technical material in this area showed, that a number of scientists proposed various descriptions not only of individual stages, but also of the dissolution process as a whole, and its determining factors were identified, mathematical models were built, making it possible to determine critical areas depending on from the properties of the raw materials and the process, data were obtained on the parameters of the system during the dissolution of dry dairy products.In the article presents the sanitary and hygienic, physicochemical and organoleptic require-ments for drinking water by Russian legislation, international organizations and national standards of a number of countries.Presented a review of widely used and promising water treatment methods.Analyzed data, describing the effect of the microelement water composition on the efficiency of milk powder dissolving process. It is shown, that decrease of water total hardness and dry substances of mass fraction adjustment in the reconstituted milk have a positive effect on the dissolution process efficiency.Was noted the relevance of further researches on the directional formation of water trace ele-ment composition for increasing the efficiency of milk powder dissolving and to obtain re-constituted dairy systems, used in the production of various food products of predicted quality and safety
ИЗУЧЕНИЯ ВЛИЯНИЯ ОБЛУЧЕНИЯ НА СТРУКТУРУ И ПОВЕРХНОСТЬ ПЛЕНОЧНОГО МАТЕРИАЛА ПОЛИАМИД/ПОЛИЭТИЛЕН/ ЭТИЛЕНВИНИЛАЦЕТАТ НА УСТАНОВКЕ УЭЛР 10-10-40
Get PDFRadiation effect on the PA/PE/Eva film material with a thickness of 55 μm was investigated at theBurnazyanCenterusing radiation processing plant (RPP) with the UELR‑10–10–40 accelerator at 10 MeV. Polymer films were irradiated with doses of 0 to 18 kGy. The study of IR spectra showed that when processing the PA/PE/Eva film with fast electrons with a dose of up to 18 kGy using the UELR10–10–40 plant with a power of 10 MeV the number of functional -CH3 and -NHgroups in the IR spectra changes to 0.0060 relative units with radiation doses of 12 to 18 kGy, which leads to degradation of the sample and its crosslinking simultaneously. Using confocal laser microscopy, it was demonstrated that after irradiation of PA/PE/Eva sample with doses of 18 kGy, the surface of the film becomes smooth in РА layer and in Eva layer, and a spot thinning of the sample occurs. These characteristics may cause a change in the barrier properties of the film material and affect the shelf life of food in a packaging.Исследовали радиационное воздействие на пленочный материал PA/РЕ/Eva толщиной 55 мкм на радиационно-технологической установке (РТУ) с ускорителем УЭЛР‑10–10–40 на 10 МэВ в ФМБЦ им. Бурназяна. Полимерные пленки облучали дозами от 0 до 18 кГр. Изучение ИК спектров показало, что пленка РА/РЕ/ Eva при обработке быстрыми электронами с дозой до 18 кГр УЭЛР 10–10–40 с мощностью 10 МэВ на установке происходит изменение количества функциональных -СН3 и -NHгрупп до 0,0060 отн. ед. в ИК-спектрах при дозах облучения от 12 до 18 кГр, что приводит к деградации образца и его сшивки одновременно. Методом конфокальной лазерной микроскопии продемонстрировано, что после облучения в образце РА/ РЕ/Eva дозами 18 кГр поверхность пленки становится гладкой в РА-слое и в Еva-слое, и отмечается точечное истощение образца. Данные характеристики могут повлечь за собой изменение барьерных свойств пленочного материала и в свою очередь повлиять на сроки хранения продуктов питания в упаковочном образце
ИССЛЕДОВАНИЕ АРОМАТОБРАЗУЮЩИХ КОМПОНЕНТОВ СЫЧУЖНЫХ СЫРОВ
Get PDFThe results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate.Представлены результаты исследования компонентного состава летучих соединений сычужных сыров. Пробоподготовку выполняли, используя твердофазный микроэкстрактор фирмы Supelco, включающий специальный волоконный материал покрытый слоем дивинилбензол-карбоксен-полидиметилсилоксана «DVB/Carboxen/PDMS StableFlesh™». Методом газовой хроматографии с масс-селективным детектированием было обнаружено около 400 ароматобразующих компонентов, среди которых идентифицировано 39 соединений, составляющих основу вкусоароматического профиля сыров. Основными дескрипторами аромата для всех сыров являются: пропионовая, масляная и капроновая кислоты, ацетоин, метиламилкетон, 2-нонанон, лимонен. Установлено, что профиль летучих компонентов для сыров, различного срока созревания имеет существенные отличия. Так, для полутвердых сыров, изготовленных с использованием пропионовокислых микроорганизмов наиболее характерными компонентами являются кислоты — пропионовая и масляная, а также соединения терпенового ряда о-цимен и β-пинен. Для полутвердых сыров голландской группы (формуемых из пласта), со сроками созревания от 20 суток до 3 месяцев, наиболее значимыми являются терпеновые соединения и эфиры, тогда как для сверхтвердых сыров со сроком созревания более года основными компонентами, влияющими на ароматических профиль являются масляная и капроновая кислоты, 2-гептанон и лимонен. Полутвердые и твердые сыры со сроками созревания от 3 до 6 месяцев характеризуются повышенным содержанием кислот — капроновой и масляной, а также наличием таких ароматных веществ, как лимонен и уксусный эфир гексиловой кислоты (гексилацетат). Полутвердые сыры, формуемые насыпью, со сроками созревания от 10 суток до 3 месяцев содержат ацетоин, капроновую кислоту, а также в значительных количествах тот же лимонен и гексилацетат
CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS
Get PDFTo establish the deadline for freshness and shelf life of wheat during long-term storage, the indicator is considered — acid number of fat (ANF) mg KOH per gram of fat in the stored grain sample. To study the nature of the change of this indicator from temperature and relative humidity of the air, the present studies were performed. Samples of grain, harvest 2017, were placed in a desiccator over salt solutions, which were used to set a certain relative air humidity above the surface of the solution in the range from 35% to 75%. In each desiccator were placed two samples of wheat grain III and IV class weighing about 500 g each. The grain layer in the desiccators was 70–80 mm. To monitor the state of the samples, the Logger 100 TV temperature and relative humidity recorders were placed inside the grain layer with a recording interval of readings after 2 hours. Periodically sampled grain from each desiccator for the determination of ANF and humidity. Acid number of fat was determined by the accepted standard method.The uniformity of humidity values in the desiccators 60% and 75% occurred after two months of storage. For a relative humidity of 35%, 44% arrived after approximately one month of storage. Some fluctuations in relative humidity values are associated with temperature changes at the storage location (laboratory room), as well as with the opening of a desiccator when taking grain samples to determine humidity and ANF. Fluctuations in relative humidity did not exceed 3%. Significant changes (growth) of ANF were observed in the fourth to fifth month of storage the samples at temperatures above 20 °C, at a storage temperature of 10 °C, practically no significant changes in ANF were observed during 9 months of storage.To establish the deadline for freshness and shelf life of wheat during long-term storage, the indicator is considered — acid number of fat (ANF) mg KOH per gram of fat in the stored grain sample. To study the nature of the change of this indicator from temperature and relative humidity of the air, the present studies were performed. Samples of grain, harvest 2017, were placed in a desiccator over salt solutions, which were used to set a certain relative air humidity above the surface of the solution in the range from 35% to 75%. In each desiccator were placed two samples of wheat grain III and IV class weighing about 500 g each. The grain layer in the desiccators was 70–80 mm. To monitor the state of the samples, the Logger 100 TV temperature and relative humidity recorders were placed inside the grain layer with a recording interval of readings after 2 hours. Periodically sampled grain from each desiccator for the determination of ANF and humidity. Acid number of fat was determined by the accepted standard method.The uniformity of humidity values in the desiccators 60% and 75% occurred after two months of storage. For a relative humidity of 35%, 44% arrived after approximately one month of storage. Some fluctuations in relative humidity values are associated with temperature changes at the storage location (laboratory room), as well as with the opening of a desiccator when taking grain samples to determine humidity and ANF. Fluctuations in relative humidity did not exceed 3%. Significant changes (growth) of ANF were observed in the fourth to fifth month of storage the samples at temperatures above 20 °C, at a storage temperature of 10 °C, practically no significant changes in ANF were observed during 9 months of storage