bluuebunny/crossref_metadata_2025 huggingface dataset:
Formation of competitive advantages of the Russian and regions economy in industry
Authors: Lukinova O. A. , Popova S. V. , Moiseeva V. M. , Pluzhnikova N. V. , Apalihina O. A.
Published: September 2023

The article analyzes the possibilities and results of the study of the formation of competitive advantages of the Russian economy and regions in industry due to new industrialization, which are based on the economic base of the country, which was confirmed by the analysis of the main economic indicators of the Russian industry for 2017–2021. A study of the prospects and results of the development of industrialization in the Voronezh region was conducted using statistical, expert and marketing methods, taking into account the long-term forecasts of the development of the region. It is shown that the new industrialization provides for the active expansion of markets for domestic products and the diversification of high-tech enterprises; the creation of investment projects for the construction and re-equipment of industrial production; expansion of infrastructure and support for the development of an industrial park, a special economic zone, a territory of advanced socio-economic development; increasing investments in fixed assets and solving import substitution issues, which will lead to an improvement in the quality of life of the population of the region by eliminating unemployment. A great contribution to the achievement of the indicators of the region was achieved thanks to a set of measures implemented during the implementation of the strategic project "New Industrialization". Industrial production in 2021 increased by 15.2% compared to 2019, including in the manufacturing sector - by 14.6%. Positive dynamics of the industry of the Voronezh region in 2020–2021. also provided state support measures, such as the lifting of severe restrictions during the self-isolation regime. An important role in the growth of the industry of the region was played by enterprises of a continuous cycle - Minudobreniya, the plant of semiconductor devices Mikron and Voronezhsintezkauchuk, an enterprise of the Sibur holding.
The state of regional economic security and the directions of its provision
Authors: Gorkovenko E. V. , Platonova I. V. , Rogova E. A.
Published: September 2023

Today, in an unstable international political situation, the urgent issue of ensuring national and regional economic security is more urgent than ever. Ensuring the stability of indicators of economic processes is to develop and improve a flexible system of protection measures against adverse external and internal factors and threats. It is the minimization of the impact of threats, as well as ensuring the stability and security of the economy in critical conditions that constitutes the essence of economic security. Based on objective and subjective factors, the subjects of the Russian Federation differ significantly in the level of socio-economic development and, as a result, in the level of economic security. Such a spread cannot but affect the level of security of the entire state. Regional specifics must necessarily be applied when assessing threats to economic security at the country level. In 2019–2020, the COVID pandemic significantly affected the state of not only regional, but also national economic security. The measures taken by the Government of the Russian Federation to stabilize the economic situation had a positive effect, but cost significant additional costs to both federal and regional budgets. Despite government support for business, there was a decline in the quality of life in the country, an increase in unemployment due to the reduction of staff by many enterprises, a reduction in workers' wages and other socio-economic phenomena that we consider as sources of risks and threats to economic security. As part of the study, an analysis of the state of economic security of the Voronezh region was carried out, threats to its economic security were identified and assessed. The state of economic security of the region in the period under study was negatively affected by: a significant increase in inflation against the background of the global crisis in 2020, a decrease in the share of investments in fixed assets, a drop in the index of industrial production, a drop in innovation activity, an increase in social tension. At the same time, the retail trade turnover per capita was marked by positive dynamics, the share of citizens with incomes below the subsistence minimum decreased, and the gross regional product grew. Among the threats to the economic security of the region, the most dangerous are: the increase in prices for goods and services, the slowdown in the growth of innovation and investment activity, the deterioration of the social sphere.
Key issues of energy consumption in Russian industrial regions
Authors: Armashova-Telnik G. S.
Published: September 2023

In any country of the world, the issues of the development of the energy industry today are very resonant in view of the dependence on it of all subjects of industry and ordinary households. The increasing volumes of consumption of electric and other types of energy on a global scale for production purposes justify the importance of maintaining energy sources in working condition. At the same time, the limited quantity and low rates of restoration of the corresponding natural resources as non-renewable energy sources confirm the need for qualitative modernization of the ways of their use. In addition, the issues of optimizing energy consumption and achieving a more efficient ratio of energy production and its use are of particular importance. Thus, an increase in renewable energy sources in the structure of energy consumption of industrial facilities in the regions, as well as the decentralization of the energy market will have favorable economic consequences and will have an impact on the growth of the country's economy as a whole. In the current conditions, the problems of energy consumption in the industrial sector are ambiguous and require special approaches to solving optimization problems, taking into account current trends in energy consumption, as well as the specifics of the geographical location of the region.
Assessment of economic feasibility and market prospects for the production of flour products with the addition of flax seeds and clarified tomato juice
Authors: Slepokurova Y. I. , Zharkova I. M. , Efremov D. P. , Plotnikova I. V. , Vasilenko I. N. , Ivanchikov D. S.
Published: September 2023

The article is devoted to the assessment of the expected economic effect from the introduction of the developed innovative flour products into production (bread made of wheat flour with a reduced salt content, gluten-free cupcake). Based on the analysis of the current state and prospects for the development of the bakery industry, it is proposed, using diversification methods, to expand the range of flour products produced using non-traditional prescription components of vegetable raw materials, in particular, products of processing of tomato fruits and oilseed flax seeds. The author's innovative solutions are aimed at improving the consumer properties of the product by changing the chemical composition, as well as increasing the competitiveness of the product and rationalizing the use of basic resources (material, financial). All this, in the end, will contribute to an increase in the efficiency of domestic bakery production. It is proposed to use new approaches to calculating the efficiency of the production and marketing of innovative products based on the assessment of the cost of sales and profit based on a given minimum level of profitability of 20%. In addition, a comparative analysis of the key indicators of the production of flour products using traditional and modified technology is given. Calculations have shown that the value of the economic efficiency of the sale of 1 ton of developed wheat bread with a reduced salt content and with a reduced glycemic index "Aromatic" will be 10.50 – 12.44 thousand. wheat bread with flax seeds and clarified tomato juice "Lenya" – 12.87 – 16.47 thousand rubles, gluten-free cupcakes "Fantasia" – 27.73 – 29.35 thousand rubles. The results obtained convincingly indicate the economic efficiency and expediency of introducing the developed innovative technologies of flour products into industrial production.
Information technology in agriculture: import substitution, economic challenges and technological alternatives
Authors: Eder A. V.
Published: September 2023

The article provides an overview of possible mechanisms for import substitution of information technologies in the agro-industrial complex (AIC). Changes in the field of international relations directly affected the agro-industrial complex of the Russian Federation. The withdrawal of Western partners from the market, all kinds of restrictions and disruption of supply chains have become a real challenge for Russian agribusiness. These difficulties will become a powerful impetus for the development of domestic production, which will make it possible to occupy vacant niches, reorient cargo flows, increase import substitution, accelerate automation and digitalization of processes, and, ultimately, reach a new level of economic development of the agro-industrial complex. To a large extent, it is information technology (IT) that will become an indicator that determines how successfully enterprises in the industry will develop in the short and long term. The development of the agro-industrial complex is a fundamental direction in any economy, as it is an important strategic factor influencing the socio-economic stability of society as a whole. Comprehensive and effective development of the agro-industrial complex is impossible without the use of advanced digital technologies. Digital transformation will contribute to the development of domestic robotics and the entire IT market. The growth rate of digitalization of the agro-industrial complex in recent years, and its share in Russia's GDP, is still lagging behind the leading economies of the world. Currently, in the Russian Federation, through the implementation of the national program "Digital Economy of the Russian Federation" and the departmental project "Digital Agriculture" of the Ministry of Agriculture of Russia, as well as by creating conditions for advanced development and import substitution, the number of investment projects for the construction and reconstruction of agricultural facilities is growing. The latest equipment and technologies require a high degree of automation and the use of advanced digital solutions, and therefore the digital transformation of food production and, in general, all areas of the agro-industrial complex is gaining momentum.
Analysis of inventions, products, technologies and equipment for the extrusion process of plant raw material
Authors: Gulyaeva A. N. , Baharev V. V.
Published: September 2023

The article deals with the theoretical foundations of the extrusion process. Food extrusion can be defined as the process of mixing, homogenizing and shaping low moisture food materials and more recently high moisture food materials into intermediate or finished products by forcing them through a specially designed die. The word "extrude" comes from the Latin words "ex" (to come out) and "trudere" (to push out). Food extrusion is a state of the art high temperature short time cooking process with several other single operations such as kneading, heating, mixing and shaping in one unit. Food extrusion processing is widely used to restructure starch and protein-based food materials to produce a variety of ready-to-eat breakfast cereals: bread substitutes and pet food. The general technology for the production of extruded food products and the type of a single-screw food extruder are given. The purpose of the study was to systematize and analyze patent data on the extrusion process in the food industry. The study analyzed, systematized and summarized 79 patents on equipment, technology and products using the extrusion process. It was revealed that 46.8% of applicants are located on the territory of the Russian Federation, in 50.6% of patent documents, grain and flour is used as vegetable raw materials. The maximum number of patents were issued in 2016. The technology of products that are themselves or raw materials subjected to the extrusion process has the greatest weight in percentage terms.
Assessment of the current state of the domestic mixed fodder market under the new economic reality
Authors: Kuznetsov I. E. , Zakurdaeva E. I. , Brazhnikov K. A. , Matukhnova K. V. , Stupnikova D. A.
Published: September 2023

The article reveals the current state of the domestic market of the feed industry of the Russian Federation, provides data on production volumes and pricing policy in the field of feed and premixes. The main problems associated with ensuring the stable development of the feed industry in the conditions of global instability are outlined. The production volumes of the industry are increasing every year. According to Rosstat, in 2021, the volume of feed production in Russia amounted to 31.9 million tons, which is about 1.1 million tons, or 3.4%, more than a year earlier. At the same time, in the overall structure of production, the share of compound feed for poultry accounted for 49.0% of the total production volume (15,719.6 thousand tons), the share of compound feed for pigs and cattle, respectively, 41.9% (13,421.3 thousand . t) and 8.4% (2,680.3 thousand tons), for other animals - 0.7% (239.5 thousand tons). There are practically no strategic stocks of feed additives in the country, but grain stocks are still stable. The main difficulties that the feed industry is already facing are the statuses of importers of feed additives that are not fully understood. The study made it possible to form a general idea of the current state and development trends of domestic feed production and its raw materials. Not only the stable and progressive future of the domestic feed industry, but also the provision of the country's food security depends on the quality and efficiency of making managerial decisions on these problems.
Assessment of the impact of investment attractiveness on the economic security of the region
Authors: Podmolodina I. M. , Kolesnikova E. Y. , Kolomyceva O. Y.
Published: September 2023

Ensuring the economic security of a macro-region (country, region) is largely characterized by the creation of an effective system for organizing control over financial activities in the state, limiting the outflow of capital from the national economy. This requires a comprehensive solution to the legal, political and administrative task of protecting national interests. One of the priorities in the national security system is the economic security of the state, which is characterized by the presence of a steadily developing economy. The basic indicator of the "economic health" of the state is the presence of a favorable investment climate, which is characterized by the ratio of investment attractiveness and investment risks, which is manifested in the scale, structure and dynamics of investment processes. Modern trends that indicate instability, unfavorable market conditions and lack of transparency in investment activities in the Russian context confirm the relevance and timeliness of this study. An assessment of the impact of investment attractiveness on the economic security of the region showed the following results: the stability of the financial system of the region is gradually declining; there is a colossal dependence of the region's economy on imports; support for the scientific potential of the region is insignificant, which is reflected in the low indicator of education funding; indicators related to the social sphere and the standard of living of the population differ significantly from the threshold values. Underfunding of the social sphere is a trend typical for most regions of the Russian Federation, including economically developed ones.
Saving Behavior as an Integral Element of the Individual's Economic Behavior
Authors: Shishkina N. V. , Sabetova T. V.
Published: September 2023

In an unfavorable period of development of the country's economy, various types of subjective economic behavior, including labor, entrepreneurial, credit, savings behavior, are considered to be more relevant for periods of well-being. However, the degree of its impact on other types of behavior is so great that it cannot be ignored by decision makers in public governance and corporate management. The article analyzes the existing relationships between different types of economic behavior of individuals, the place among them of savings behavior and its impact on other types. The specific forms and results of the observed relationships are largely determined by the types and characteristics of savings behavior. The article attempts to classify the types of savings behavior in order to facilitate the identification and prediction of their impact on other types of economic behavior. In particular, two bases for the classification of savings behavior are proposed: the motivation to save and the share of income directed to savings. When making various decisions at all levels of management, it is necessary to clearly realize that the very fact of the formation of savings, as well as their size, can influence a wide range of actions of an individual in other areas of economic behavior.
Functional and technological properties of thermostable whey protein concentrate
Authors: Melnikova E. I. , Stanislavskaia E. B. , Shabalova E. D.
Published: September 2023

The article presents information on the functional and technological properties of whey protein microparticulate powders of various compositions. The particles of the microparticulate had similar external characteristics, as well as close sizes. The average particle diameter of MWP 60 was 69.9 µm, that of MWP 80 was 66.5 µm. The microparticulate samples were characterized by good wettability and dispersibility. The solubility index of MWP 60 was lower than that of MWP 80, which is due to the high content of highly soluble lactose in its composition. Both objects of research belonged to "light" powders with a bulk density of less than 0.6 g/cm3. The higher value of the bulk density of MWP 80 characterizes it as a product with a less loose structure (in comparison with MWP 60), and therefore potentially more stable in storage. Both samples of the microparticle were characterized by a similar value of the heat treatment index, which makes it possible to attribute them to the class of low-temperature treatment. Low temperature processing also correlates with the UMSPN value of products. The reconstituted microparticulate samples were significantly more heat resistant than the whey protein concentrate without the microparticulate step. The boiling test for MWP 80 was 2 minutes at a temperature of 100 °C, and for MWP 60 it was 5 minutes. This makes it possible to classify microparticles as heat-resistant protein concentrates with high manufacturability for use in the production of various food products.
The physiological role of lactose in native and hydrolyzed milk: a review
Authors: Gorlova A. I. , Ilyina A. M.
Published: September 2023

Lactose is a disaccharide composed of glucose and galactose fragments. It is the most predominant carbohydrate found in milk. The physiological significance of lactose is primarily determined by its energetic properties. Consuming lactose helps maintain the balance of the gut microflora. In addition, lactose stimulates the absorption of calcium in children and helps to increase bone strength. However, not all people absorb lactose equally. In the body, lactose is hydrolyzed by the enzyme β-galactosidase (lactase). Lactase deficiency in the gastrointestinal tract causes lactose intolerance and is defined as a clinical syndrome characterized by abdominal pain, nausea, flatulence, and diarrhea that may occur after drinking milk. Two thirds of the world's population have problems digesting lactose. People with lactose intolerance often avoid dairy products. However, dairy products are an essential part of a healthy, balanced diet and are a rich source of nutrients. Limiting the consumption of dairy products can lead to deficiencies in important nutrients and contribute to the development of long-term health risks such as decreased bone density, hypertension and diabetes. Nutritional support, in this case, is one of the most effective methods of disease prevention. The need for people with lactose intolerance is shown to optimize nutritional status by including lactose-free and low-lactose dairy products in the diet. It is shown that the world market for lactose-free dairy products is the fastest growing segment in the dairy.
Functional fish products with jerusalem artichoke
Authors: Vasyukova A. T. , Krivoshonok K. V. , Aleshkina S. V. , Sharova T. N. , Karpov V. I. , Zangieva S. V.
Published: September 2023

The article provides basic information about the functional properties of fish culinary products developed on the basis of freshly frozen pollock fish with additives of vegetable powders: jerusalem artichoke powder, basil, tomato, paprika, dill, and onion and carrot were used as vegetable raw materials. The influence of the duration of heat treatment of products from pollock cutlet mass on sensory characteristics, the value of moisture-retaining ability, the size of the particles of crushed muscle tissue of model samples of minced meat is considered. Rational parameters of heat treatment of functional minced fish products have been established. The influence of a vegetable additive from Jerusalem artichoke on the functional and technological characteristics of minced fish systems has been studied. The safety indicators of finished products prepared on the basis of heat-treated fish raw materials with the addition of jerusalem artichoke powder, flavoring additives and vegetable raw materials are investigated. This determines the main task of research and is relevant and promising. The purpose of the development of new specialized products is to obtain enriched model compositions for the manufacture of high-quality functional minced products in an industrial way. The article presents data on the optimization of the ingredient composition of fish culinary products, taking into account the technological properties of raw materials and storage conditions. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized fish culinary products for rational and specialized nutrition is scientifically substantiated. Optimization was carried out using modern programs that provide mathematical modeling of product formulations in the realized range of parameter changes. The qualitative and quantitative prescription composition is modeled in accordance with sanitary norms and requirements of the SanPiN 2.3/2.4.3590–20 requirements for food products of the population.
Functional and technological properties of meat semi-finished products with BAA
Authors: Vasyukova A. T. , Kusova I. U. , Edvars R. A. , Lyubimova K. V. , Grigoryan A. E. , Vasilievich N. V.
Published: September 2023

The article presents the basic information about the functional and technological properties of semi-finished meat products with biologically active additives of vegetable powders: fiber, chia seeds, ground black pepper. The choice of a biologically active fiber supplement, chia seeds, for the creation of a meat semi-finished product for functional purposes is substantiated. The moisture-binding, moisture-retaining and fat-retaining abilities of minced meat for the production of meat semi-finished products for functional purposes have been determined and analyzed. The optimal dose of the biologically active additive of fiber and chia seeds was determined. As an ingredient, chia seeds are versatile in any dish, being able to absorb liquid and turn into a gel. Dietary fiber passes through the entire digestive tract almost unchanged. But this substance is of great importance for proper digestion and weight correction, regulation of sugar and cholesterol levels in the blood. The purpose of developing new specialized products is to obtain enriched meat compositions for the industrial production of high quality semi-finished products. The article presents data on the optimization of the ingredient composition of meat culinary products, considering the technological properties of raw materials and biomedical recommendations for the nutrition of the population. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized meat culinary products has been scientifically substantiated. The relationship between the mass fraction of protein, fat and carbohydrate components has been established. Moisture-binding capacity for minced meat with fiber and chia 80.1–88.1%, water-holding capacity 84.2–86.0% and fat-binding capacity 80.1–88.2%.
Pollock liver oil extraction using a new enzyme obtained from the Aspergillus oryzae strain
Authors: Golubev A. A. , Sereda A. S. , Dunchenko N. I.
Published: September 2023

A distinctive feature of fish fats from fats of plants and terrestrial animals is the presence in their composition of highly unsaturated and polyunsaturated omega-3 fatty acids (eicosapentaenoic and docosahexaenoic acids), which causes their high biological value. A typical type of raw material for obtaining edible fat is cod liver, which makes up about 10% of the weight of fish and contains an average of about 50% lipids. The Far Eastern pollock liver with a high content of polyunsaturated fatty acids has similar characteristics. From a technological point of view, the complexity of extracting these biologically valuable components is due to the high sensitivity of fish oil lipids to oxidation. The article discusses the use of new enzyme Protorizin-LAP obtained at Russian scientific research institute of food biotechnology using Aspergillus oryzae strain - a producer of a complex of exo- and endopeptidases with an increased activity of leucine aminopeptidase. Oil yield (%) and acid value (mg KOH/g oil) are considered as efficiency criteria for enzymatic hydrolysis. Optimization results of enzymatic hydrolysis of the pollock liver using a full-factorial experiment for two factors are presented. The optimal values of the factors are established: the dosage of the enzyme preparation Protorizin-LAP (0.4% by weight of the raw material) and the duration of the enzymatic hydrolysis process (1 hour). The study of the comparative enzymatic analysis of pollock liver showed that the use of the enzyme preparation "Protorizin LAP" in the technological process of processing fat-containing fish. The laboratory sample is not inferior to commercial analogues in terms of the ability to extract fat from pollock liver and may be promising in the processing of other raw materials of animal origin.
The use of hydrobiont collagen in the production of products based on minced fish
Authors: Vorobyov V. I. , Chernega O. P. , Berseneva A. R.
Published: September 2023

The influence of certain fractions of fish scales (zander) used as an additive in minced meat from pollock fillets, as well as from by-products (backbones, tails, fins) of salmon obtained by separation on the physicochemical and organoleptic properties of the resulting semi-finished products and ready-to-eat – how products (meatballs). It was determined that with an increase in the percentage of adding additives to pollock minced meat, the mass loss of meatballs after baking (combi steamer) decreased compared to the control (46.25% – without adding scales) and amounted to (with a 10% addition of three fractions scales) respectively 29.50; 37.30 and 38.83%. It was revealed that the preliminary holding (stabilization) of these semi-finished products in a refrigerator at a temperature of 4 °C for 90 minutes, followed by baking, contributed to a more significant reduction in mass losses of finished products compared to the control (46.25%) and amounted to (at 10% addition of three scale fractions) respectively 24.00%, 18.7% and 24.39%. A similar reduction in mass losses of finished products occurred in the manufacture of meatballs from separated minced meat obtained from salmon by-products with the addition of certain fractions of fish scales in an amount of 1 to 10% by weight of raw materials. It is shown that with an increase in the percentage of addition of fish scale additives to minced meats, the ultimate shear stress (USS) of the resulting mixture increases, water-holding capacity (WHC), with an additive concentration in minced meat from 1 to 7% tends to decrease, and from 7 to 10% to increase in comparison with the control. Meatballs obtained from minced pollock and salmon with the addition of the collagen fraction of the scales (more than 2.5 mm) in the amount of 8 and 10% by weight of the raw material had a very delicate texture and a less pronounced fishy taste and smell.
Cattle Sarcocystis Parasites Impact on Cattle Farming Productivity as well as on Food Security and Nutrition
Authors: Rutaganira Joseph , Glamazdin I.
Published: September 2023

Cows and Bulls are mainly raised for milk and meat. Cattle Milk and meat play a vital role in the worldwide economies and contribute to food security and nutrition. For greater financial income accumulation, Cattle sourced Food products encompassing milk, butter, yogurt, ghee, cheese, Tenderized meat, meat sausage, etc. are sources of financial income for farmers and food producers. Unfortunately, Cattle Sarcocystosis disease can affect food security, and Cattle farmers’ economies by inducing reduced milk production, weight loss and decreased meat quality, abortion, and even death due to the effect these parasites have on Cattle (Hoeve-Bakker et al., 2019). Cattle Sarcocystosis disease is so far known to be specifically caused by six Sarcocystis spp infections in the Cattle. Each of the six (S.cruzi, S.hominis, S.heydorni, S.rommeli, S.hirsuta, & S.bovifelis) has its own different definitive host The two zoonoses (S. hominis & S. heydorni) share human as their common definitive host. Though the most prevalent among six bovine species, S. Cruzi, is not a zoonosis (Ayazian Mavi et al., 2020), it is a financial burden to the food producers and it may perpetuate malnutrition and Food insecurity. Therefore, Strengthened Control in Food Safety, Food biotechnology, and the Veterinary parasitological sector with the involvement of the public, civil society, and private sector are required to prevent the spread of sporocysts and protect water and Cattle Feed from Sarcocystis spp contamination.
Content of dietary fiber in confectionery products
Authors: Berketova L. V.
Published: September 2023

The article presents experimental data on the content of dietary fiber in confectionery industry products: in raw materials for the production of confectionery products, chocolate, cookies, marshmallow, marmalade, candy, halva, iris. We investigated 30 samples of confectionery raw materials, 10 kinds of chocolate, 9 samples of different kinds of cookies, 20 kinds of candies and 10 samples of marshmallows and marmalade. Of particular interest were non-traditional raw materials for this industry, such as boiled carrots, zucchini, beets, ground roasted rye, wheat germ flour. Candies, candied fruits and purees have been produced on the basis of these raw materials. In the carrot jelly the amount of dietary fiber (FV) content was - 1.2%. In candies with carrot and orange jam the number of PV - 5.0%; in candies only with carrot jam PV content - 4.8%. Candies "Children's" with boiling SP was - 1.74%. In candied carrots the SP content was 5.2%, in mashed potatoes "Solnechnoye" - 1.3%. In fried ground rye the SP content was 13.8%, in rye-based candies "Golden Bells" - 6.38%, in the sweet platters on rye - 3.2%. As the results of the analysis showed that the PV content depends strongly on the recipe of confectionery products. So in chocolate, the amount of PV ranged from 5.7% (chocolate "President", "Rot Front") to 13.84% (chocolate porous "Slava"), halva in chocolate - 1.43%, halva "Friendship" - 1.91% and tahin halva - 5.82%. In the candies with a waffle pro-layer content of SP ranged from 3.96% ("Little Red Riding Hood") to 9.8% ("Golden Rooster" and "Bear the Flying Bear"). In candies without a wafer filling the PV content ranged from 0.6% ("Citron", "Autumn Waltz") to 7.0% ("Tretyakovskaya Gallery", "Yasnaya Polyana")
Development of sour milk products based on goat's milk on the example of yoghurt with dietary fiber
Authors: Rysmukhambetova G. E. , Beloglazova K. E. , Ushakova Y. V. , Kozhushko S. Y. , Karpunina L. V.
Published: September 2023

The work is devoted to the development of sour milk products based on goat’s milk using the example of yoghurt with dietary fiber (DF). Gum arabic (0.3, 0.7, and 1%) and bamboo fiber concentrate (BFC) with concentrations of 5, 7 and 10% were used as dietary fiber. According to organoleptic, physicochemical and microbiological indicators, two samples of yoghurt with DF were selected, namely: with gum arabic (0.3%) and BFC (5%). It was shown that in terms of physicochemical parameters (acidity, mass fraction of sugar, dry matter content, and kinematic viscosity), these experimental yoghurt samples slightly differed from the control, but corresponded to the standards specified in the regulatory documentation. It was found that the addition of gum arabic contributed to an increase in the protein content in samples 1.1–1.3 by 0.25; 0.57; 0.79%, respectively. It was also noted that the amount of carbohydrates increased in samples 1.1 – 1.3 by 4.44; 10.44; 14.89%, respectively, while there was no change in the amount of fats in these prototypes. With the addition of bamboo fibers, the level of proteins and fats increased in experimental samples 2.1 – 2.3 by 0.71; 1.00; 1.43%, respectively, and by 0.40; 0.56; 0.80%, respectively. Our calculations of economic efficiency showed that the profitability of sales of our yoghurts made with goat’s milk with the addition of DF was 50%, and the profit from the sale of our products was 9,254.05 thousand rubles per year. Thus, a technology was developed for the preparation of yoghurts on goat’s milk with DF for introduction into catering
Butter "Delicacy"
Authors: Dolmatova O. I. , Rogova A. A.
Published: September 2023

Low-calorie, functional, specialized products are currently especially popular in nutrition, the consumption of which contributes to a healthy lifestyle. Butter is a high-calorie product. Peasant oil is in the greatest demand, the share of its production in the total volume is 60-80%. Butter with flavoring components has a reduced calorie content. The product is characterized by a more balanced chemical composition and increased biological value, compared to butter without the addition of non-dairy components. According to analysts, 20 regions account for 69% of butter production in Russia. The rating is headed by the Republic of Tatarstan, the Altai Territory is on the second line, the Voronezh region is on the third place. Thus, the production of assorted butter in the region is relevant. Butter "Delicatesnoye" was obtained by the method of converting high-fat cream. High-fat cream, processed cheese mass, buttermilk, consistency stabilizer, emulsifier, beta-carotene were used as raw materials. The amount of introduced cheese mass was varied so that the mass fraction of dry matter of cheese in butter was not less than 0.5 and not more than 8.0%. To confirm the optimal dosage of the component introduced into the product, the heat resistance was determined in the samples. In the production of oil, a Palsgaard 5232 consistency stabilizer was used in an amount of 0.2%. Emulsifier Palsgaard 0291 was added in an amount of 0.5%. The antioxidant beta-carotene was added to improve the quality of the oil and preserve its shelf life. Samples were stored at a temperature of 3 ± 2 ºС - 15 days (taking into account a reserve of 20), - (16 ± 2) ºС - 60 days (taking into account a reserve of 80). Beta-carotene had a positive effect on the shelf life of the product. It is known that the consistency stabilizer increases the acidity of the oil plasma. The increase in the peroxide number in butter "Delicatesnoye" occurred smoothly, in contrast to the control sample. It was found that butter "Delicatessen" possesses high organoleptic characteristics, increased heat resistance, and improved storage capacity.
Comparative evaluation of technological efficiency of fattening and individual indicators of meat quality of broiler chickens of Cobb-500 and Ross-308 crosses
Authors: Sergeeva O. A. , Krupitsyn V. V. , Kurchaeva E. E. , Yesina E. V. , Grasin D. O.
Published: September 2023

As a result of the conducted comparative studies, it was found that in the process of fattening, the broiler chickens of the Cobb-500 and Ross-308 crosses met the standards of meat productivity grown in the conditions of feedlots on the territory of the Voronezh region. The results of fattening showed that Cobb-500 and Ross-308 cross broiler chickens had different indicators of live weight and, accordingly, the mass and yield of carcasses after primary processing as a result of slaughter. The live weight index of broiler chickens of the Ross-308 cross was 154.5 grams lower than that of the Cobb-500 cross, respectively, the mass of the unemboweled carcass after transportation by 208.5 grams, the mass of the gutted carcass by 178.7 grams. The slaughter yield of the unemboweled carcass was also 0.5% lower, and the gutted one by 1%. Individual anatomical parts of the carcasses of broiler chickens of the Cobb-500 cross exceeded the mass of individual anatomical parts obtained after cutting the Ross-308 cross. It was determined that broiler chickens of the Cobb-500 cross as a result of a more intensive increase in muscle mass under equal conditions compared with the Ross-308 cross with intensive metabolic processes in the body had lower safety indicators for the herd. It is determined that the Cobb-500 cross is more susceptible to the stressful effects of technological factors, for example, due to the increased temperature and humidity conditions of the room, noise, etc. Based on this, the bird at the final stage of fattening has more contact with the aggressive environment of the bedding material, i.e. spends more time sitting as a result of a heavy load of body weight on the joints of the legs. As a result, the case increases, the weight gain on the herd decreases, and the number of pathological processes of paws increases and, accordingly, their culling. As a result, it can be noted that broiler chickens of the Ross-308 cross are less susceptible to stressful production factors, and also have higher rates of preservation and slaughter yield of bird paws as a by-product, based on the fact that the number of defective products decreases
The effectiveness of rubbers based on ethylene propylene rubbers as radiation-resistant materials
Authors: Chernobrovkin N. A. , Lyusova L. R. , Kotova S. V. , Shcherbakova M. S.
Published: September 2023

The article discusses the main aspects of the use of rubber products based on triple ethylene propylene rubbers of domestic and foreign production, filled with an anti-radiation additive based on a composition of oxides of rare earth elements, as radiation-resistant elastomeric materials. The use of elastomers in the nuclear industry makes it possible to solve many urgent problems and ensure the operation of many critical products and mechanisms, the functioning of which is not possible without the use of elastic materials. This paper presents the results of the study and comparison of the physico-mechanical and operational properties of rubbers based on various ethylene propylene rubbers of domestic and foreign production with the addition of anti-radiation additive VKR-5M for their use as radiation-resistant elastomeric materials. The basic physical, mechanical and operational characteristics of rubber mixtures and rubbers based on ethylene propylene rubbers of domestic and foreign production have been studied. The main mechanisms and properties of radiation aging of elastomers, as well as ways to increase their resistance to ionizing radiation are considered. The paper presents the results of studies of frost resistance, heat resistance, radiation and thermal radiation resistance of rubbers based on ethylene propylene rubbers, which contain an anti-radiation additive based on the composition of rare earth element oxides WRC-5M, the advantages and disadvantages of various brands of domestic and foreign ethylene propylene rubbers in various operating conditions, and conclusions are drawn about the effectiveness of the introduction of anti-radiation additives WRC-5M, which increases the radiation resistance of rubbers. Based on the analysis of the data obtained during the work, the most radiation-resistant elastomeric base for rubbers used in conditions of increased radiation exposure was determined.
Study of the influence of temperature-time conditions of vulcanization on the properties of elastomer compositions
Authors: Shashok Z. S.
Published: September 2023

The article was devoted to the study of the influence of temperature-time conditions of vulcanization on the kinetic parameters of structuring of rubber compounds and the physical and mechanical properties of rubbers. The object of the study was an elastomeric composition based on natural rubber and containing a sulfur curing system. The investigated rubbers were obtained under various time conditions and temperatures of 143, 160 and 170°C. It was determined that with an increase in the vulcanization temperature, the values ​​of the minimum torque decrease by 11.6–15.6%, and the maximum torque increase by 3.5–4.1%, at the same time the density of rubber cross-linking increases by 6.2– 7.5%. Analysis of the results of determining the physical and mechanical parameters of rubbers revealed that at a temperature of 143°C the vulcanization time does not significantly affect the elastic-strength parameters of rubbers and vulcanizates are characterized by the highest values of tensile strength both before and after thermal aging. It has been established that with an increase in the vulcanization temperature, side processes are activated, leading to a decrease in the elastic-strength properties of rubber (a decrease in tensile strength by 9.2–16.4% and elongation at break up to 7.2%). Vulcanizates obtained at 170°C are characterized by the lowest indicators of elastic-strength properties, hardness Shore A and rebound resilience, which is due to the density of the network and the nature of cross-links. The research results showed that when choosing the final vulcanization mode, especially for multilayer products, it is necessary to take into account not only the energy consumption in the production of finished products, but also the influence of temperature and time parameters on the complex of physical and mechanical properties of each component of the product.
Filtration of mechanically activated seawater
Authors: Rudnev S. D. , Krikun A. I. , Feoktistova V. V. , Sumenkov M. V.
Published: September 2023

This article presents the results of a comprehensive experimental study of the impact of mechanical activation (vibration activation, vibro-mechanical activation) on the processes of seawater filtration through the filter partitions, performed on physical models in a laboratory setting closely resembling industrial conditions. Over the course of the experimental work, the main indicators of the processes of seawater filtration were determined based on the constructed curves that characterize the dependence of this processes on the applied modes of mechanical action, specifically the average throughput of paper, fabric and bulk filters (sand, gravel) when filtering seawater without its preliminary activation, after its preliminary vibration activation and vibration mechanical activation for 120 seconds under the same conditions (air temperature in the room, initial water temperature, volume of filtered liquid, its mass, volume and height of the column, etc.); average pressure difference, as well as average volume flow. It has been established that vibration activation and vibro-mechanical activation of seawater contributes to an increase in the throughput through the paper filter: vibration activation (up to 60%), vibro-mechanical activation (up to 78%); fabric filter: vibration activation (up to 8%), vibo- mechanical activation (up to 71%); bulk filter: vibration activation (up to 41%); vibrо-mechanical activation (up to 116%). It is established that there is a clear advantage of vibrо-mechanical activation over vibration activation: paper filter (by 18%), fabric filter (63%), bulk filter (75%). Along with this, the study of seawater before and after mechanical action was reflected in the form of an analysis of changes in physical and chemical parameters such as temperature, pH value, density, salinity, and the total amount of dissolved solids that affect the result.
Interaction researchepoxy binder with basalt by the X method
Authors: Vasinkina E. Y. , Kadykova Y. A. , Kalganova S. G.
Published: September 2023

Basalt, known for its unique properties, is used for the production of yarns, fabrics, nets, and heat-insulating wool. Currently, a research is promoted on applicability of basalt as a dispersed filler for thermo- and rectoplastic materials without processing it into fibers. Therefore, investigation into interaction of epoxy binder with the crushed basalt is promising, which determines the aim of the given study. The objects of the research are the epoxy resin ED-20, polyethylene polyamine PEPA, and dispersed basalt filler. Spectrophotometer "Specord" with the IR-spectrum covering the area of 400 ÷ 4000 cm-1 was used to study the interaction of basalt filler with the epoxy oligomer and hardener. To take the photos of IR spectra of powders, the latter are pressed together with an excess of potassium bromide into tablets several millimeters thick. Special vacuum molds and pressure of several tons per 1 cm2 are used to produce the tablets. The ICS data confirm the interaction of ED-20 not only with PEPA, but also with the dispersed basalt. Amino groups, epoxy rings, CH groups of epoxy and aromatic rings of the binder and hardener undergo a reaction. As the content of the basalt filler in the epoxy increases, the same absorption maxima and bands are observed as in the IR spectra of the composite material with a low content of dispersed basalt. The difference is that the higher the basalt content in the epoxy matrix, the higher the relative intensity of such maxima, which indicates a stronger interaction of the components.
Development of approaches to the creation of technology for extracting "invisible" gold from the ores of the Sukhoe deposit (Primorye)
Authors: Molchanov V. P.
Published: September 2023

In the south of the Far East, a large deposit of Sukhoe gold has been identified, where the noble metal is in a dispersed form, being present in the form of microscopic particles, or entering the structure of sulfide minerals. It was found out that the «invisible» (nano) form of finding gold is mainly associated with pyrite and arsenopyrite. To develop a technology for extracting a useful component, the completeness and convenience of opening the stone material with the transfer of all components into a solution is crucial. The article presents the results of a study of the possibility of preparing samples of mineral raw materials for the analytical determination of the elemental composition by thermal treatment of samples with a mixture of ammonium hydrodifluoride NH4HF2 and ammonium sulfate (NH4)2SO4. Based on a comparative analysis, it was shown that when using a mixture of ammonium hydrodifluoride with ammonium sulfate, it is possible to more fully open the mineral raw materials compared to using only ammonium hydrodifluoride. A mixture of NH4HF2 with (NH4)2SO4 is recommended as a new promising reagent for the decomposition of ores with "invisible" gold.