bluuebunny/crossref_metadata_2025 huggingface dataset:
Assessment of Unavoidable Corrosive Substance Ingestion in Children
Authors: YALÇIN Onur , AYGÜN Ali
Published: March 2019

Objective:
Corrosive substances are agents which ease our lives, but they can also make children’s’
lives completely difficult as a result of contact with gastrointestinal tract,
respiratory tract and skin. Examinations and treatments of patients
hospitalized in our clinic with the complaint of corrosive substance ingestion
were examined. Methods:
The records of 45 patients who were hospitalized in
our clinic between May 2017 and December 2018 were examined retrospectively. The
patients’ ages, genders, ingested corrosive substance, admission and discharge inflammatory
markers were examined according to diagnosis and treatment type. Results:
Of the 45 cases, 24 (53,3%) were male, while 21
(46,7%) were female. The youngest case was 9 months old, the oldest case was
168 months and average age of the cases was 24,7 months. The substances the
cases were exposed to were bleacher in 20 patients (44,4%), dishwasher
detergent in 11 patients (24,4%), rinse aid in 5 patients (11,1%), drain cleaner
in 4 patients (8,9%), washing machine detergent in 3 patients (6,7%), decalcifier
in 1 patient (2,2%) and surface cleaner (sodium hypochlorite) in 1 patient (2,2%).
Endoscopy was performed on two patients with clinical symptoms who ingested
drain cleaner. Statistically significant difference was found between the
hospitalization and discharge white blood cell count×103/uL (WBC), lymphocyte count×103/Ul (LYM),
platelet count ×103/uL
(PLT), red blood
cell width (RDW,%),
mean platelet volume (MPV),
neutrophil/lymphocyte ratio (NLR),
platelet/lymphocyte ratio (PLR)
values of the patients (p<0.05).

Conclusion:
With precautions taken to prevent the ingestion of
corrosive substances, a significant cause of morbidity and mortality can be
prevented significantly. It is important to raise awareness in families on this
issue.
Collectivist Practices in Social Innovation: Functions of Cooperation
Authors: Klimova Svetlana G. , Klimov Ivan A.
Published: March 2019

This articles analyzes the business strategy of social innovators. We call the heads and employees of non-profit organizations, social enterprises, and the initiators of volunteer projects “social innovators”, as they not only use organizational novelties in their activities, but also change routine rules and practices, which alters the life of a society connected in any way with the activities of those organizations. It is demonstrated that the standard expectations of ideologues and officials, in respect to the activity of social innovators, contradict their values and visions of proper behavior. They consistently show orientation towards cooperation with each other and the social environment. Solidarity, the development of communities around non-profit organizations or social enterprises, is not only a resource, but also an independent effect of their activity. The functions of cooperation in the activity of social innovators are described. Cooperation is required not only to implement the mission accepted by innovators, but also to solve practical production problems. These are: the increase of knowledge and exchange of experience; cooperation for solving difficult problems; the joint elaboration of standards of professional ethics and business ethics; a way to gain reputation among colleagues and service consumers; the promotion of new values; and the preservation, re-creation, or restoration of the local community. It is concluded that the competition ideologeme promoted in the community of social innovators should be replaced with the cooperation ideologeme and relevant training programs.
Russian and Belarusian Students: World Views, System of Values, Self-Actualization Strategies. Part I
Authors: Andreev Andrey L. , Lashuk Irina V.
Published: March 2019

This article relies on the results of the Young People in the Former Soviet Union: World Views, System of Values, Self-Actualization Strategies research, which used as an empirical base social surveys conducted under consistent procedure from October 2017 – February 2018 among students of leading higher education institutions in Russia and the Republic of Belarus. Data obtained were analyzed with regard to the problem of the internal consolidation of the “Russian world” and the perspective of generational change in the elite of the post-Soviet states (in this context students of leading Russian and Belarusian higher education institutions are considered a kind of proto-elite group). The world views of Russian and Belarusian students, social visions and systems of values developed in student environments in two countries with similar culture, specific features of the Russian and Belarusian identity, and self-actualization strategies, including selection of place of residence and attitude toward emigration, were compared. Both similarities and differences in the mentality of young Belarusians and Russians were found. Particularly, differences in perception of the arrow of time, as well as emotional perception of the concept of the “state” detected during the research are important. On the basis of analysis results, the article demonstrates that Russian and Belarusian students have, to a large extent, similar visions of life, however relations between Russia and Belarus in the world view of Russian and Belarusian youth are asymmetrical. The article includes a discussion of the possible consequences of differences in world views and systems of values of students in Russia and Belarus for the fate of the “Russian world”.
Performance Analysis of the Differences Restricted Access Window (RAW) on IEEE 802.11ah Standard with Enhanced Distributed Channel Access (EDCA)
Authors: Perbawa Mulki Nurullah , Perdana Doan , Bisono Yoseph Gustommy
Published: March 2019

IEEE 802.11 standard is a WLAN (Wireless LAN) standard that has been used in all over the world. IEEE 802.11ah is the newer technology that designed to supports Internet of Things (IoT) and Machine-to-machine Communication (M2M).  IEEE 802.11ah has a feature called Restricted Access Window (RAW) that capable to reduce power usage and have satisfying Quality of Service (QoS). In this research, Enhanced Distributed Channel Access (EDCA) is also applied. Same as RAW, EDCA also be able to affect QoS by modified the MAC Layer in 802.11 standard. This research used 3 different scenarios for RAW parameters: Modifying the number of RAW Group, Modifying the number of RAW Slot, and Comparing 2 Datamode. The EDCA Parameters that used in this research were: Contention Window and Arbitrary inter-frame Spacing Number.  The values that expected to be the output in this research are: Delay, Throughput, Packet Delivery Ratio, Availability, and Reliability. After the research has been simulated, the results are: First, the lowest of average delay was Ngroup = 1, the highest of PDR was Ngroup = Nsta/2, and the highest of Throughput was Ngroup = Nsta/2. Second, the lowest of average delay was RAW Slot = 6, the highest of PDR were RAW Slot = 3 and 4, and the highest of Throughput was RAW Slot = 4. Third, the lowest of average delay was Datamode 3,9 Mbps BW 2 MHz, the highest of PDR was Dat mode 3,9 Mbps BW 2 MHz, and the highest of Throughput was Datamode 3,9 Mbps BW 2 MHz. Reliability, Availability, and Energy Consumption also can be affected by modifying RAW parameters, in 802.11ah Energy Consumption can be reduced by increasing the number of RAW Stations and RAW Groups.
Multicriteria model of the process of crushing rock
Authors: Bugaev Yu. V. , Korobova L. A. , Tolstova I. S. , Demina Yu. A.
Published: March 2019

The article deals with the modernization and adjustment of the fine chalk grinding process. The crushing process is an energy-consuming procedure, annually spent about 5% of all energy produced on Earth, including the energy of internal combustion engines. This indicates its great importance. In addition to the cost of electricity, large expenses go to repair the equipment. The greatest replacements are made on the main working parts of machines. In the course of substitutions a lot of time is spent, in order not to spend this rather important resource, it is necessary to approach this procedure from a scientific point of view. The organization and conduct of research on the replacement of the main working parts of crushers and mills will increase the productivity of the main equipment, improve the quality of the finished product and reduce production costs in terms of energy saving. Modernization and adjustment of technological equipment in order to improve the production process of fine chalk significantly increase the service life of the main equipment. For this purpose, it is proposed to conduct an active experiment. Before carrying out the experiment, it is necessary to set the model. The classical regression analysis is based on the assumption that the model type is a priori specified with accuracy to the parameters, and that an experiment has already been implemented that supplies the initial data for the regression construction. Hence, the problem is to choose the best method of data processing. In this paper, we propose a fundamentally new approach-automatic evaluation of the model options on a set of indicators, the calculation of which is based on a set of pareto-optimal variants of the model.The proposed method made it possible to identify two best alternatives out of 16384. Obviously, this approach can be easily modified for any other set of regression model quality criteria.
Model for improving the reliability of safety systems in the technological processing of hazardous industries
Authors: Surovtsev A. S. , Awtzinov I. A. , Turovsky Y. A. , Borzunov S. V.
Published: March 2019

The problem of safety provisioning in technological processes, which aims the reducing the probability of accidents is considered. Classification of technological process states from the point of view of accident prevention system is offered. The set of such states consists of: normal functioning, pre-emergency, emergency and accident. The state of normal functioning and pre-emergency state assume the absence of irreversible changes in the technological processes. It is considered the case when the operator has to form some management actions which are aimed to stabilize the process, when the process is in the pre-accident state. It is shown an example of a data flow diagram, which includes also the human operator, the tracking system, and the system of manual and automatic control in additional to the standard components of such systems. By using the data flow diagram, it is defined the sequence of stages which occur when the process in transferred from the pre-emergency states to the state of normal operation. A method for assessing the possibility of transferring a technological process from a pre-emergency state to a normal operating in proposed. This method consists in estimating the time relation between the available and the necessary for stabilization of the system. The time required for stabilization consists of the time delay of the measuring device, the latency of the operator and the response time of the actuator. The delay time of the measuring device and the response time of the actuator are determined by the conditions of the technological process. The model for estimating the latency of the person is based on the law “force-time” is developed. A study of the boundary cases of the formula for estimating the available and the necessary time is carried out. Stimulation modelling is conducted, which results are used to estimating the ways of optimizing the technological process in order to improve the reliability of the accident prevention system.
Kinetic patterns and optimization of the process of concentration by freezing the blood of cattle
Authors: Antipov S. T. , Ovsyannikov V. Yu. , Korchinskij A. A.
Published: March 2019

The urgency of the use of blood components as a raw material for the production of products from it that contribute to the prevention and treatment of iron deficiency states is beyond doubt. In addition, protein compounds in the blood of cattle have a high digestibility of the human body, and the complex of essential amino acids determines its attractiveness as an additive in the development of a wide range of meat products. The only possible way at present to thicken thermo labile blood compounds is cryoconcentration, carried out in a temperature range close to the cryoscopy temperature. The kinetic features of cryoconcentration of cattle blood were investigated on an experimental apparatus of cyclic action. It is shown that the conditions of cryoconcentration are determined by the boiling point of the refrigerant in the evaporator of the installation, the flow rate of the original blood washing the heat exchange surface and the content of soluble compounds in the initial liquid. Experimental data are presented in the form of growth curves of frozen ice on the heat exchange surface with an area of 0.2 m2. Using mathematical planning methods, equations are obtained that describe the amount of ice frozen for 1 hour per unit of surface area of the freezing plant, the specific energy input for freezing one kilogram of ice, and the dry matter content of the blood in the solution obtained by melting the frozen ice. The solved problem of optimizing the process of blood cryoconcentration made it possible to find rational intervals for changing the operating parameters of the freezing plant, ensuring the maximum amount of frozen ice, minimal energy costs and minimal content of soluble substances in the solution obtained by melting frozen ice. The suboptimal intervals of the indicated parameters were the following: refrigerant boiling point 256– 260 K, blood consumption (0.20–0.205)·10-3 m3/s, dry matter content 22.5–23.0 %.
Information model of production system management
Authors: Likhacheva L. B. , Nazina L. I. , Lomanova A. V. , Chernykh N. A.
Published: March 2019

Improvement of production systems of the organization is carried out through the introduction of quality management systems, changes in the model of production organization, the use of modern approaches to improve product quality and customer satisfaction. Measurement, evaluation and analysis of the production system allows to set the direction of activity to improve production processes and to develop activities aimed at ensuring the effectiveness of the whole system. The production system is an open system, it is connected and exchanged with the external environment information, resources, etc. the production system is Called the operating system, which consists of three subsystems: processing subsystem, directly related to the technological processes of raw materials and semi-finished products conversion into finished products; support subsystem, which performs auxiliary functions necessary for the implementation of the main technological processes; planning and control subsystems that receive and process information from the internal and external environment of the organization. The task of building an automated information system is connected with the need to integrate with the subsystem of data collection and analysis, visual representation of information for decision-making at all levels. Building an information management system of the production system is impossible without a powerful infrastructure, without a single information system support and process control. The proposed information system will help to automate the processes of management of the organization, quickly form the strategic and tactical goals of the organization. Within a given period of time, data will be collected and analyzed from the internal and external environment, timely analysis of deviations of the values of indicators from the planned values. The results of information processing will be timely visualized both for each employee and the production system of the organization as a whole.
Protein of fish origin – a source of health and beauty
Authors: Antipova L. V. , Storublevtsev S. A. , Piskova M. A. , Himishev Yu. Z.
Published: March 2019

This article is devoted to the study of collagen-containing raw materials and obtained collagen substances. Histomorphological analysis was carried out, which resulted in data on the presence of collagen in animal and fish raw materials, but characterized by a loose structure and a smaller thickness of fibers in the case of fish skins. Studies of the fractional composition showed that the predominant fraction is alkali-soluble, which include collagen proteins. The obtained dispersion of collagen fibers of the hides of inland water bodies and split leather from cattle hides. Dispersions are similar in properties, but have some differences associated with structural features. The materials obtained for the food, cosmetic and medical industries meet the principles of rational nature management and are economically viable.New ideas about the role of collagen in nutrition, the creation of original products, the need to develop unconventional and improve existing technologies of collagen substances of various functionalities, require the implementation of approaches to ensure maximum transformation of collagen-containing resources into human products, materials and tools.New ideas about the role of collagen in nutrition, the creation of original products, the need to develop unconventional and improve existing technologies of collagen substances of various functionalities, require the implementation of approaches to ensure maximum transformation of collagen-containing resources into human products, materials and tools.In terms of sanctions of the European Union, the United States and supporters, reducing the import of natural polymer-film coatings, finding new sources of film coatings for the food surface is most appropriate.
Review: Brettanomyces yeasts in beer technology
Authors: Novikova I. V. , Yuritsyn I. A. , Muravev A. S.
Published: March 2019

Today, the use of non-standard types of yeast, which include Brettanomyces, is becoming increasingly popular in the food industry. They are tolerant to low pH, have a high-effective metabolism, and their ability to function in high concentrations of ethanol found application in the production of bioethanol. The most famous application of Brettanomyces is spontaneously fermented beer styles: lambic and gueuze. This beer is characterized by a long fermentation time (up to several years) and a rich, complex flavor with specific tones associated with a rich bacterial and fungal microflora. Volatile phenolic compounds in this beer, responsible for the main aromatic profiles associated with Brettanomyces: 4-ethylguaiacol, 4-ethylphenol, 4-ethylcatechol and their precursors 4-vinylguaiacol, 4-vinylphenol and 4-vinylcatechol. The proportion of ether in lambic beer is generally characterized by a low content of isoamyl acetate, a high concentration of ethylcaprylate and ethyl acetate and a significant amount of ethyl caprate.
On the molecular factors of sugar beet pulp polyglycans ensuring their water-holding capacity
Authors: Kondratenko V. V. , Kondratenko T. Yu. , Tsaryova M. A. , Davydova A. Yu. , Alabina N. M.
Published: March 2019

The basic structural element of the cell walls of beet pulp is dietary fibers, therefore deep processing of this type of raw material is of considerable interest. One of the main physicochemical properties of dietary fibers used in food production is their water holding capacity. However, dietary fibers of beet pulp, as heterogeneous polymer components, are extremely labile to the conditions of their extraction. In this regard, it is relevant to identify technological factors and their rational sequence, in which the target properties will be expressed to the maximum extent. The authors developed an extensive algorithm for the sequential extraction of dietary fibers from beet pulp with selective processing by homofermental preparations, including various options for the preliminary preparation of raw materials. As a result, samples of beet fibers (mainly homogluacutronanes), corresponding to the key graph nodes of the developed algorithm, were identified. For each sample, the magnitude of water holding capacity was determined, as well as the Raman spectrum on an excitation wave of 785 nm with a spectrum scan duration of 3 s and 50 passes per spectrum. In the process of research, the key influence of the degree of saturation of the cell wall matrix with polyvalent metal ions was established. At the same time, in the presence of cations in the matrix, the number of fermentation stages of the same type and their duration play a key role in the formation of water-holding capacity. In the absence of cations, water holding capacity depends only on the nature of the polymer fermentation products. By the method of principal components, it was established that the water-holding capacity is closely related to the activity of oxygen atoms of glycosidic bonds between the links of the polymer chain, as well as the activity of hydroxyl groups not belonging to the carbohydrate ring. However, the main components used describe only 53.5% of the peak heights dispersion, which may indicate participation in the formation of peaks and any third-party factors, which indicates the necessity of further research.
The possibility of buckwheat application in the fermented malt technology t
Authors: Agafonov G. V. , Chusova A. E. , Kovalchuk N. S. , Zuyeva N. V.
Published: March 2019

Rye is the traditional raw material for the fermented malt production. The article considers buckwheat grains application as an unconventional raw material. The research materials were rye of Vostok 2 breed and buckwheat of Dikul breed. Amylolytic capacity (AC) of malt was determined by colorimetric iodometric method, saccharification capacity (SC) - by polarimetric method, proteolytic (PC) - by refractometric method (according to Petrov); the humidity of the samples was determined on a thermographic infrared moisture meter FD 610. The extract, acidity and color of the fermented malt was determined according to GOST R 52061-2003. It was found that AC, SC and PC of buckwheat malt are 5.8% higher, 42.9% lower and 11.6% higher respectively than those of rye malt. Comparative characteristics of fermented buckwheat and rye malts showed that there is a decrease in the mass fraction of the extract and an increase in the color of buckwheat malt. This happens due to the hydrolysis of high-molecular compounds - carbohydrates, proteins to sugars and amino acids, respectively, due to the reactions of melanoid formation, which result in improved color, taste and aroma of malt. It was found that the use of buckwheat in fermented malt technology is possible, moreover, it is a gluten-free raw material due to the low content of the gluten fraction of the protein and can be applied to a wide range of consumers, including those suffering from gluten intolerance. But to increase its extractiveness, it is desirable to use enzyme preparations at the malting stage. The novelty of the proposed technical solution is confirmed by the RF patent for invention No. 2603268 "Method for the production of fermented buckwheat malt".
Development of sausage bread technology with a functional orientation based on flax seed products
Authors: Merenkova S. P. , Potoroko I. Yu. , Semizdralova V. V.
Published: March 2019

Consumers associate the finished meat products with negative health effects that are connected with a high content of saturated fat; food additives and carcinogenic substances. Consumer demand for functional products with a reduced amount of saturated fats is growing. The purpose of scientific research was justification the functional properties of sausage bread manufactured using protein-fatty emulsions based on flour made from flax-LM-98 Raziol; Ural. In the recipe of sausage bread 15% of fat and meat raw materials were replaced by the protein-fatty emulsion based on flax flour. It is established: addition of emulsion contributes to a more pronounced flavor and aroma, attractive appearance and drawing on a cut of meat products. Analysis of the chemical composition meat products showed an increase in fat content on 12.7-23.7%; soluble and insoluble dietary fibers concentration; calcium and phosphorus content. The experiment proved the high biological value of lipid fraction in sausages containing flax flour. Content of polyunsaturated fatty acids increased by 15.8–29.2%, concentration of (-3 fatty acids increased 3.7–7.7 times. The ratio of (-3:(-6 fatty acids in samples with flax flour of Ural grade amounted to 1:1.3, consumption of 50 g sausages satisfies the daily need in (-3 fatty acids by 60.8%. The ratio of (-3:(-6 fatty acids in samples with flax flour of Raziol grade amounted to 1:3.3; consumption of 50 g sausages satisfies the daily need in (-3 by 29.5%. Sausage bread containing 5.6% flax flour Ural and Raziol varieties should be attributed to functional foods, due to the high content of functional component and the ability to satisfy more than 15% of the daily need for (-3 fatty acids.
Existing problems and ways of their solution in the analysis of amino acid composition
Authors: Sanzheev A. P. , Mikhina A. A. , Sevko D. A. , Sevko A. V. , Vorozheykin S. B. , Anokhina E. P. , Korotaeva A. A.
Published: March 2019

For obtain accurate aminoacids analysis results for peptide samples it is need to pay attention for method of analysis and method of sample preparation. Now some samplpreparation methods are known: acid and basic hydrolysis. In this article the comparison of two methods of aminoacids analysis were observed: pre-column or post-column derivatization. Analysis of lysine in lysine sulphate was studied, results were compared with control samples. For pre-column derivatization o-phthalic anhydride was used, and for post-column derivatization ninhydrin reagent was used. In experimental part advantages of post-column derivatization was shown and more accurate results were obtained. Chromatographic separation, derivatization and detection were carried out on aminoacids analisators Hitachi (Japan) и Sykam (Germany). Samplepreparation methods were observed on valine and threonine analysis using postcolumn derivatization with ninhydrin reagent. The effect of pH adjustment after acid hydrolysis was studied. Basic solution addition best results in comparison with sample evaporation and reconstitution were shown. For final sample analysis optimal methods of analysis and samplepreparation were chosen. Results were compared with results of European Accredited Laboratory.
Influence of multicomponent bacterial symbiotic substance on productive indices of pigs and metabolism
Authors: Bibikov S. O. , Shapovalov S. O. , Kornilova E. V. , Vorozheykin S. B. , Sanzheev A. P. , Sevko A. V.
Published: March 2019

Bacteria and bifidogenic drugs became more popular for animal’s treatment. The results of studying bacterial polycomponent symbiotic substance (PCBSS) effect on productive indicators of pigs with intensive cultivation technology was presented. Zootechnical, clinical, hematological, morphological, physico-chemical, research methods were used in experimental part. The effect of three and four course treatment with polycomponent bacterial symbiotic substance (PCBSS) was established. The lyophilized cells of lacto- and bifidobacteria Bifidobacterium bifidum and Lactobacillus bulgaricus was included in this drug. Due to this treatment the reduction of endogenous intoxication by metabolites of various genesis and normalization of the activity of marker transaminases, protein metabolism, activation of energy processes, increase digestibility of feed and increase animals mass were observed. To the moment of animals butchering the average mass of animals after 3 and 4 courses PKBSS exceeded the weight of animals in the control group by 7 kg (5.2%) and 10.7 (7.9%), respectively. The digestibility of dry matter feed by 3% was increased by PCBSS addition to the animals diet. The safety of pigs in the experimental groups was higher compared with the control by 3.4-17.5%. Due to the digestion of crude protein the digestion of organic matter was increased in experimental pigs groups. By leukocyte analysis in blood it was shown that use of PCBSS had a stimulating effect on the formation of white blood cells. At the end of the experiment it was found that for animals of the experimental groups the level of total blood protein was higher than in the control group by 0.66% and by 3.77%. Decreasing in the activity of marker transaminases: alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase, lactate dehydrogenase (LDH) was observed in experimental groups. The intestinal microbiota with its exogenous correction by PCBSS regulates the physiological processes of the animal, and this was confirmed by an increasing of animals body weight and changes in the biochemical reactions, by decreasing in mortality and by increasing in feed digestibility.
Determination of sources of sulfur dioxide in confectionery
Authors: Kondratyev N. B. , Kazantsev E. V. , Osipov M. V. , Rudenko O. S. , Krylova E. N.
Published: March 2019

Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling" the content of sulfur dioxide must be specified when labeling confectionery products, if its content exceeds 10 mg per kg. The definition of this preservative in raw materials, semi-finished products and confectionery in accordance with the current GOST 26811 “Confectionery. The iodometric method for determining the mass fraction of total sulfuric acid is often difficult because of the complexity of confectionery products, the formation of intensive staining of the solutions under study and the ability of sulfur dioxide to react with other components of the objects under study. Therefore, the task of developing methods with the optimization of the sample preparation stage of the samples under study, which allow one to fully determine sulfur dioxide in confectionery products, semi-finished products and raw materials, is relevant. The purpose of this work was to develop methods for determining sulfur dioxide in raw materials, semi-finished products and various names of confectionery products, as well as assessing the impact of these types of raw materials and semi-finished products on the content of sulfur dioxide in confectionery products. The results showed that sulfur dioxide is present in many raw materials. In mg per 1 kg of sugar in white sand from 1 to 9, molasses from 25 to 52, wheat flour from 9 to 15, starch from 3 to 17. In fruit raw materials from 5 to 545 mg per kg. In confectionery: marshmallow and marshmallow from 8 to 29, gingerbread from 6 to 25, biscuits from 0 to 16, chocolate from 8 to 13. Based on the data obtained, it can be concluded that the content of sulfur dioxide in raw materials and semi-finished confectionery products is a very wide range, which makes it necessary to control the quality of all raw materials entering the production. Sulfur dioxide, used as a preservative for fruit raw materials, can significantly increase the content of this allergen in confectionery made using such raw materials. Ensuring the level of sulfur dioxide less than 10 mg / kg is achieved using raw materials with low content of sulfur dioxide and technological methods.
Patterns of inhibition of the culture of Salmonella
Authors: Ilyuhina N. V. , Kolokolova A. Yu.
Published: March 2019

Studies on the inhibition effectiveness of the initial degree of inoculation of the Salmonella microorganism were carried out. In this paper, the irradiation efficiency of model systems with electron beams with beam energy of 6.5 and 10 MeV was studied. The investigations were carried out at UELV-10-10-C-70 accelerator at Frumkin Institute of Physical Chemistry and Electrochemistry of Russian Academy of Sciences (IPCE RAS) with an average beam power of 6.5 MeV and at radiation-technological center with an electron accelerator UELR-10-10-40 at A.I. Burnazyan Federal Medical Biophysical Centre of Federal Medical Biological Agency with an average electron energy of 10 MeV. The conducted researches on studying and revealing the dependence of inhibition of pathogenic microflora, irradiation with different intensity, on the structure (density) of the studied samples, which model liquid and solid nutrient media. The study used a strain Salmonella enterica subsp. Enterica serovar Typhimurium. The results of the effective inhibition of the initial degree of contamination for the two plants were obtained. Studies have shown that the effectiveness of inhibition of Salmonella culture can vary depending on the characteristics of electron beams. For example, when samples were irradiated with electrons with energy of 6.5 and 10 MeV at doses from 3 to 7 kGy, various results of the inhibition effectiveness of Salmonella culture on media with different work were obtained. When processing samples with studied strains of cultures in the dose range from 4 to 5 kGy, there is an increase in the growth of microorganisms for all processing conditions. In the remaining studied ranges their inhibition are observed. It is important to take into account not only the effectiveness of the oppression of microflora on specific products, but also the efficiency of the installation for a specific sample.
Scientific and practical results of a comprehensive assessment of quality indicators of cocoa processing products
Authors: Linovskaya N. V. , Mazukabzova E. V. , Kondratyev N. B.
Published: March 2019

Production of chocolate products with high quality indicators is one of the most important tasks of the confectionery industry. Products of processing of cocoa beans are the main ingredients of chocolate products and a comprehensive assessment of their quality is an urgent task. In this work, we studied the qualitative indicators of various samples of cocoa liquor and cocoa butter. The analysis shows that the cocoa liquor sample №5 contained 50,1% cocoa butter compared to other samples, the mass fraction of fat which – (52,5?55,2) %. The lower the mass fraction of fat in cocoa liquor, the lower the yield of cocoa butter when it is pressed. The degree of grinding of the studied samples of cocoa liquor was (92,5?94,1) %, which will ensure the production of fine chocolate semi-finished products produced using these samples. It is also necessary to take into account the pH values of cocoa liquor. The pH level 5 will lead to a longer conching time of chocolate semi-finished products to give them optimal organoleptic properties. The best value of pH (5,6?6,2) characterized by cocoa samples №3, 4 and 6. This circumstance can adversely affect the manufacturability of the process of production of chocolate products produced using these raw components, increasing their solidification time and reducing the productivity of the line. The triglyceride composition of cocoa butter was studied, which determines the properties of fat – crystallization behavior and hardness. The melting temperature of all cocoa butter samples ranged from 33,5 ?C to 34,7 ?C, thanks to this, the finished chocolate products based on them will have good organoleptic characteristics. According to the results of the research proposed differentiation of cocoa processing products into varieties on the basis of a system of integrated assessment of their quality.
Regulating a distilled malt spirit fractioning process using Harrington’s desirability function
Authors: Romanov V. A. , Barakova N. V.
Published: March 2019

In the study, a relation is found that eases the regulation of a distilled malt spirit fractionation process. The reasons are given for considering both the objective indicators (impurity content) and the organoleptic properties as quality criteria, which implies the need for a single quality criterion based on expert opinion and having a numerical expression. Using the Harrington desirability function method, such a criterion was found, tied to the model process of distilled malt spirit fractionation. The spirit was obtained by distilling twice on a Doctor Guber pot still a wash made from light barley malt and fermented with reactivated DistilaMax MW dry yeast for 70 hours at 24°C. The mode of distillation of the wash was constant, but during the second fractional distillation, the first sample of alcohol was divided into fractions according to the initial (reference) regime, and the next sample was fractionated in small batches, with a time step of 20 min, to estimate the dynamic uptake of by-products: aldehydes, esters, and higher alcohols. After impurity determination with gas chromatography, a generalized criterion was derived with the linear convolution formula from the by-product concentrations and the respective significance coefficients. The coefficients were found via a set of fuzzy rules constructed with the Harrington function method. The logic of collegial decisions regarding the first (standard) and the next (small batch) spirit samples was thus fixated in a simplified model, and the relation between stillage time and the generalized criterion was found, which provided feedback from the expert evaluated spirit sensory characteristics to the mode of fractioning. With the feedback loop, it is possible to model the logic of expert evaluation of the spirit and thus regulate the fractioning process without further need for expert evaluation.
Technology of acid-bearing oil with phytocomponents
Authors: Dolmatova O. I. , Rudometkina K. A.
Published: March 2019

The assortment of butter in Russia traditionally contained anhydrous butter produced by the method of knocking cream. At present, butter is produced to a greater extent by the conversion of high-fat cream. On the shelves of stores, besides the sweetening and acidic oils, you can see butter butter with the addition of additional flavor components. Fito components have high antioxidant properties and are widely used in the food industry. Introduction to the product of this recipe ingredient allows you to enrich the product with valuable nutrients and increase the stability of the latter when stored. The recipe of oil of the acidic and phytocomponents containing high-fat cream, leaven, salt, cooked phytocomponents, vitamins, stabilizer, emulsifier is proposed. The phytocomponent composition includes a dry mixture of parsley, dill and porridge. It is of interest to study the antioxidant activity of phyto-components. The dried parts of the plants were shredded to a particle size of 2.5 ± 1.5 mm. Plant extracts were obtained by maceration using distilled water. The extracts were filtered before the study. An indicator of the antioxidant activity of the aqueous extract of phyto-components was determined – 0.271 mg / g. A comparison of the obtained results with known indices of other plants is carried out. As the objects of comparison took the most used herbs in the food industry: sweet, saffron, thyme, St. John's wort, chamomile chemist, melissa. It has been established that the mixture of dill, parsley and porridge meal has a high antioxidant index and minimal restrictions when used. The optimal dosage of the mixture of herbs is 1.0 – 1.5 % and food cooking salt – 1 % (indicator according to GOST 32899–2014 for greenery and their mixtures is 0.5 – 8.0 %, for sodium chloride – no more than 2 %) The technology of production of oxygen-containing oil with phytocomponents is developed. The indicators of its quality have been studied, the shelf life of the oil has been determined.
The prospects of using spinach in flour and bakery products
Authors: Sapozhnikov A. N. , Kopylova A. V. , Krainova Yu. O. , Krainov S. A.
Published: March 2019

Spinach (Spinacia oleracca) is a leaf vegetable with low calorie. It appears to be the source of bioflavonoids, vitamins, minerals and antioxidants, which are highly resistant to heat treatment. Among these substances there are beta-carotene, zeaxanthin, lutein, which appear to be active antioxidants. Spinach also contains В vitamins, vitamin E, vitamin K, calcium and iron. It is common in many countries but is not widely used in Russia. The beneficial features of spinach allow to use it as the ingredient for developing of new types of flour and bakery products for functional and specialized purposes. Due to specific organoleptic and technological properties, it is recommended to use refined spinach in combination with other plant ingredients. The high content of fat-soluble substances in spinach causes using in formulations and technologies of flour and bakery products fat components for purposes of digestion of these substances. These components can be the mixture of vegetable oils of different consistency. For improving of spinach technological properties, it is recommended to use drying with following grinding of dried product into powder. There are several drying and grinding methods, which differ in number of stages and.technological operations, machine and hardware design and energy intensity, which defines the choice of optimal method of spinach powder obtaining. The use of spinach powder in formulations and technologies of flour and bakery products allows obtaining products with high organoleptical qualities, and the containment of the aforenamed substances in products allows to consider them as functional.
Regional features of the formation of the antioxidant properties of black tea
Authors: Nilova L. P. , Malyutenkova S. M. , Tverskoi V. R.
Published: March 2019

The article considers the influence of the region of origin of black tea on the formation of its antioxidant properties. The study involved samples of black tea, coming to the retail trade of St. Petersburg from Indian, Ceylon, Chinese and Kenyan. Significant differences were found in the quantitative composition of individual antioxidants in black tea samples, depending on the region of growth, both in the dry tea leaf and in the infusion. Water-soluble extractives in dry tea leaves and infusion prevailed in Ceylon tea. Tannin prevailed in Indian tea, and total phenolic compounds and flavonoids in Kenyan. The maximum transition of tannins in the infusion occurred in Kenyan tea, which accounted for 97.9% of its content in dry tea leaves. The higher brewing temperature of black tea increased the extraction of individual antioxidants. Black tea, depending on the region of origin, was distributed according to the content of total phenolic compounds and flavonoids as follows: Kenyan tea samples > Chinese tea samples > Indian tea samples > Ceylon tea samples. The antioxidant properties of tea were studied for anti-radical activity by the DPPH method and chelation ability by the FRAP method. Chinese tea samples had the highest antiradical activity, and Kenyan tea samples had the ability to bind chelate compounds into complexes. The deviation of antioxidant properties between samples of black tea from different regions was a maximum of 10% in terms of chelating ability (FRAP method) and 35.5% in anti-radical activity (DPPH method). The maximum antiradical activity and chelating ability of all samples of black tea was indicated at a higher tea brewing temperature.
The development of the notions of deformation and strength properties of potato tubers flesh
Authors: Zhukov V. G. , Lukin N. D.
Published: March 2019

On the basis of publications in recent years, ideas about the deformation and strength properties of the flesh of potato tubers are being developed. The study is based on the analysis of experimental data on compression tests of cylindrical specimens cut from the flesh of potato tubers. The experiments were carried out taking into account the relaxation properties of the flesh. The diagrams of destruction of cylindrical samples by uniaxial compression revealed a number of features that made it possible to form an idea of the deformation-strength properties of potato pulp, taking into account the degree of its lethargy. Additional information is provided by experiments with intermediate unloadings, which start with ?> 0.1 MPa. A comparison of their graphs with the initial part of the diagram shows the absence of inelastic deformations within the limits of stresses in the samples from zero to values close to 0.1 MPa. Stresses ?> 0.1 MPa lead to the formation of inelastic deformations in the samples, which makes it necessary in the Hooke formula to abandon the use of the concept of a Young's modulus, which describes only elastic deformation. Instead of the Young's modulus, it was proposed to introduce a more general concept of the modulus of rigidity. Based on the analysis of the previously developed criteria for the rigidity of tubers of various flaccidity, two main ones were selected, which is associated with the simplicity of obtaining data for their calculation and sensitivity to changes in the flaccidity of tubers.
The influence of fireweed powder on the quality of wheat bread
Authors: Belyaev A. G. , Kovaleva A. E. , Pyanikova E. A.
Published: March 2019

This paper presents the results of studying the effect of dry-leaved Chamerion angustifolium (L.) Holub dry powder on quality indicators of wheat bread, in which part of the highest-grade wheat flour was replaced by 3, 5 and 10% of powder. The study showed that the addition of narrow-leaved powder in different amounts (3, 5 and 10% by weight of wheat flour) at the stage of cooking, the dough has a different impact on the quality indicators of the products. With the increase in the amount of the infusion of narrow-leaved powder, the organoleptic and physico-chemical indicators change: the color of the product changes from dark golden to dark brown, the presence of the additive increases in taste and smell, but the products have the correct form, without explosions and cracks, elastic, very soft crumb, with a thin-walled and uniform porosity. With an increase in the amount of the added additive, the porosity decreases, but it does not reach the lower limit of the standard. Acidity and humidity increase, which negatively affects the quality and reduced shelf life of the finished product. Therefore, it is proposed to use dry powder of narrow-leaved fireweed in the amounts of not more than 3% by weight of the flour. Studies have shown that during storage at the bakery product with a 3% additive of dry leaf powder for 72 hours, the total crumb strain is reduced by 32 units. AP-4/2 penetrometer, while in the control sample - by 44 units. Thus, the process of staling bread with the addition of narrow-leaved fireweed powder is slower than that of the control sample, and the recommended shelf life of the finished product is 72 hours.
Development of technological approaches to obtaining meat systems based on rabbit breeding resources and plant composites
Authors: Shentsova E. S. , Vostroilov A. V. , Kurchaeva E. E. , Maksimov I. V.
Published: March 2019

The modern stage of development of equipment and technologies poses as one of the most urgent problem of reliability of biological systems that is directly connected with human health in modern conditions of ecological and social tension, chronic stress and other adverse factors. One of the relevant technological approaches in the production of products of high nutritional and biological value is the development of food systems using functional composite mixtures based on plant resources and containing in its composition necessary nutrients for the body. With the aim of creating the composite mixture, the choice of the functional plant-based ingredients: powder of Jerusalem artichoke, hawthorn and flour from bioactivating the germination of lupine seeds. The ratio of the component composition of the composite mixture and the minced base on the basis of rabbit meat to create a sausage product for dietary purposes is selected. The optimal dosage of the composite mixture introduction into the meat system, while improving the balance of amino acid composition, is justified by mathematical modeling methods. The ham-chopped sausage product with the increased food and biological value is developed. According to the results of organoleptic evaluation revealed improvement of consistency and color of sausage products when replacing 10% of raw meat functional composite mixture. The conducted medical and biological assessment on warm-blooded animals confirmed the biological safety of the developed product