bluuebunny/crossref_metadata_2025 huggingface dataset:
The use of machine learning models in solving problems in the field of organic agriculture
Authors: Linkina A. V. , Elsukov V. D. , Trishin A. A.
Published: December 2024

The article notes the active economic growth in the field of organic agriculture over the past 5 years. At the same time, the introduction of elements of artificial intelligence contributes to its more effective development. power with broad potential for ecological farming, development of the ability to form predictive models for selecting optimal sites for a given type of production using machine learning models. During the study, based on optimization methods, supervised neural network training models were built (set linear regression models, k-means method, computational model, random forest method and others). Under the quality metrics, the measured models are taken by the coefficient of determination R2 (i.e., the proportion of the variance of the dependent variable explained by the currents included in the model); model accuracy (for classifying models) and an alternative F1 score metric (accuracy and F1 score). The models analyzed the dependence of land use in organic farming such as an agricultural landscape; agrochemical soil conditions (primarily the presence of radionuclides, confirmed metals and herbicide/insecticide residues in the soil); remoteness from industrial agricultural complexes, cattle burial grounds, solid waste; indicators of isotherms and isobars, etc. were taken into account. The software solutions used were the Jupyter Notebook environment and the Google Colab cloud environment, as well as the standard libraries Pandas, NumPy, Scikit-learn, SciPy, Tensorflow, Matplotlib and others. Training and testing models were built based on a multiple linear regression model in a block of 70 to 30. The possibility of organizing organic agriculture on a specific land plot is turned off as a switching (dependent) variable. The resulting radius model evaluates the criteria for determining the dependence of a variable on an input one, and also gives a forecast of the possibility of transitioning a land plot to standard methods of organic farming..
Preparation of wollastonite from zeolite-containing rock by solid-phase synthesis
Authors: Mishagin K. A. , Yamaleeva E. S. , Gotlib E. M. , Khatsrinov A. I.
Published: December 2024

The Tatarsko-Shatrashan zeolite-containing deposit, located in the southwest of the Republic of Tatarstan, contains a large amount of calcite (10-50%) of the total mass of the rock, as well as other minerals – zeolite, opal-cristoballite-tridymite. Such a composition requires an expensive zeolite enrichment process, which significantly affects the cost of the final product. The work proposes the use of zeolite-containing rock for the synthesis of calcium silicates, in particular wollastonite. Calcite – limestone flour (dolomite) was used as a Ca-containing source material in this work; zeolite-containing siliceous rock of the Tatarsko-Shatrashan deposit was used as a silicon-containing material, which also includes a source of calcium in the form of calcite (up to 40%). The solid-phase synthesis process was carried out in a SNOL 1100/7.2 muffle furnace at temperatures of 900 and 1100°C, raising to a given temperature was carried out at a rate of 5 °C/min, holding time was 3 hours. The starting components were mixed in stoichiometric ratios CaO:SiO2=0.7-1.1. The work used a generally accepted method for identifying synthesis products – X-ray quantitative analysis. It has been shown that with a CaO:SiO2 ratio in the range of 0.8-0.9 and isothermal exposure for 3 hours at a temperature of 1100 °C, the highest yield of wollastonite is observed – 67-79%. The morphology of calcium silicate was studied using scanning electron microscopy. The resulting calcium silicate can be characterized as a low aspect ratio sintered product with a shape similar to tabular structures. Wollastonite of this form can be used in the ceramic industry as an effective additive that improves the drying characteristics of ceramic masses.
"Green" economy: ecological innovations and ecological products
Authors: Cheremushkina I. V. , Oseneva О. V.
Published: December 2024

Today, the concept of sustainable development of life without harm to future generations is being formed. The concept of a “green” economy involves the creation of new environmentally friendly industries: from the position of the state - an increase in demand for environmentally friendly products, from the side of society - the formation of new demand and a new culture of consumption of the population. The growing healthy eating trend is increasing interest in organic products, including functional foods. Recently, functional products have been in greatest demand, including lactic acid bacteria, vitamins, dietary fiber, biologically significant elements, etc. Emerging habits of a healthy lifestyle and proper nutrition force consumers to search for necessary goods and services, while 36% of consumers prefer domestic products manufacturers. In response to new consumer strategies, domestic manufacturers are changing their product range: they are introducing competitive products to the market that can satisfy customer requirements. According to experts, the healthy food market will increase in volume and growth rate every year, and in 10-20 years, healthy food products will account for at least 30%. The development of the market for environmentally friendly products, despite the promise of this area and the huge growth potential, is at the formation stage. The effectiveness of development depends directly on factors such as the availability of government support and income growth. State economic policy should be aimed at developing mechanisms to support and stimulate the production of environmentally friendly products. The introduction of environmentally oriented innovations into the management systems of organizations will lead to ensuring rational environmental management and environmental safety of the country
Development of a method for producing mayonnaise sauce using peppermint hydrolate
Authors: Terekhina A. V. , Zueva N. V. , Yarosheva V. N.
Published: December 2024

As natural flavors for mayonnaise and mayonnaise sauces, it is proposed to use oil extracts and hydrosols of aromatic and essential oil plants, in particular peppermint hydrosol. Hydrolates contain active components that can increase the biological value of the finished product. A method for obtaining hydrolate is presented; it was obtained by distillation with saturated steam. The recipe for the developed sauce is given. By replacing part of the water with hydrolate, the sauce is enriched with new natural biologically active substances. Non-polar nutritionally dependent substances do not enter the water fraction, the organoleptic properties of the raw materials are well preserved, and this is exactly what is needed for the sauce. Production does not require any re-equipment of the production line. To obtain mayonnaise sauce with peppermint hydrolate, dry ingredients salt, stevia, flaxseed flour and dry milk are mixed with water and hydrolate for 30 minutes at 80–85 °C, then the mixture is cooled to 60–65 °C and egg powder is added and mixing continues. for 3-5 minutes, after which the mixture is pumped into a cooled mixer and when the mass temperature reaches 35-40 °C with the mixer running, a mixture of oils (corn, camelina) is fed into the mixer, and when the mass temperature reaches 25-30 °C, cold water is supplied to The mixer jacket is stopped and lactic acid is loaded into the mixer. The proposed method for producing mayonnaise sauce with peppermint hydrolate allows enterprises to produce products with an optimized fatty acid composition and natural flavoring additives.
Features of the chemical composition and technological properties of cow's milk, taking into account the linear affiliation
Authors: Derkanosova A. A. , Kurchaeva E. E. , Artemov E. S. , Sergeeva O. A. , Vostroilov A. V. , Chernysheva T. V.
Published: December 2024

The dairy industry is the fastest growing livestock sector and by 2030, milk production is projected to increase by an average of 22%. Milk productivity and technological properties of milk are greatly influenced by the genetic potential of cows, which is largely determined by the producing bulls used for the production of the herd. In this work, the milk productivity and milk quality of red-mottled cows were studied. The red-mottled breed of dairy cattle is a genetically young population, and at the present stage of improvement there is a task of hereditary consolidation of breeding, productive qualities of animals according to the characteristics that meet the requirements and the direction of productivity of the breed. To study the genetic potential of the dairy productivity of breeding bulls used on the farm and the productivity of their daughters, data from breeding records - the SELEX program - were used. To study the quality and technological properties of milk, three groups of cows of different origins were formed: lines, Reflection Sovering 198998, Vis Back Ideal 1013415 and Montvik Chieftain 95679. Milk productivity was taken into account every week according to the results of control milking, during 305 days of lactation. The best quality indicators were found in the milk of cows from bulls-producers of the Vis Back Ideal line. It is noted that the dry matter content in the milk of first–calf cows Vis Back Ideal was 12.15%, which is slightly higher than this indicator in the milk of animals Reflection Sovering. A similar trend was observed in fat and casein content. In this connection, bulls of this line can be improvers in terms of fat and protein content in milk. Milk of cows of the Vis Back Ideal line had a high ability to rennet (coagulation time 9 min 21 sec). An important indicator reflecting the quality of the milk obtained is the number of somatic cells contained in milk. It was found that the smallest number of somatic cells in milk was detected in cows of the Vis Back Ideal line. Thus, the number of somatic cells in milk can be used as a criterion for assessing the safety and cheese suitability of milk in order to obtain high-quality dairy products.
Studying the composition of a tomato supernatant
Authors: Grebenshchikov A. V. , Chusova A. E. , Glagoleva L. E. , Korchagin V. I. , Ivanova V. A. , Pronkina A. A.
Published: December 2024

One of the ways to improve people's health through food is the industrial production of products, the so-called "health" group, which currently includes soft drinks, including special-purpose ones. Drinks are the most technologically advanced basis for creating new types of functional products. Soft drinks are widely used in therapeutic and preventive nutrition. They are useful not only for the normalization of water-electrolyte metabolism, but also for optimizing the chemical structure of the diet. One of the promising functional components of beverages obtained during the production of lycopene from tomatoes is a supernatant. There is no information about its component composition in the available literature. A qualitative and quantitative study of the supernatants of tomatoes of different varieties is given. Some carbohydrates, water-soluble vitamins, micro- and macronutrients, organic acids, and flavonoids have been identified. The identified nutrients that are part of the tomato supernatants allow them to be used in soft drinks, including for special purposes. The study of the content of micro- and macronutrients did not reveal significant differences in the supernatant obtained from different varieties of tomatoes, but it is worth noting a fairly high content of iron and copper. It was found that the largest amount of vitamin C was found in a supernatant obtained from tomatoes of the Volgogradsky variety. Despite the fact that the supernatant is a by-product of carotenoid production, it has a range of nutrients that are certainly valuable to humans and can be used in food technology, in particular soft drinks, including special-purpose ones. The next stage of the work will be the development of a technology for preparing a special-purpose drink using supernatants obtained from different varieties of tomatoes. The research was carried out at the expense of a grant from the Russian Science Foundation № 23-26-00217, https://rscf.ru/project/23-26-00217/
Evaluation of biotechnological potential of new strains of lactic acid bacteria with cryoresistant properties
Authors: Kitaevskaya S. V. , Reshetnik O. A. , Kamartdinova D. R. , Volostnova A. N. , Romanova N. K.
Published: December 2024

Intensive introduction in the baking industry of technologies using freezing of semi-finished and finished products requires new approaches in the development of starter cultures for baking, which is primarily due to a decrease in cell viability and changes in their functional and technological properties under low-temperature exposure. In this regard, research aimed at the search, selection, study of new lactic acid bacteria strains with cryoresistant properties is timely and relevant. In the present work, a comparative assessment of the biotechnological potential of previously isolated strains of lactic acid bacteria with high resistance to low-temperature treatment was carried out. It was found that strains L. bavaricus 6, L. casei 32 and L. plantarum 24 show high tolerance to a number of antibiotics, are characterized by a wide spectrum of antibacterial action, inhibit the growth of mycelial fungi and yeasts, have high proteolytic activity, and are also characterized as salt-, bile-, acid- and phenolu-resistant strains. This serves as a basis for predicting their probiotic properties and makes it promising to use them for the development of new food products with functional properties. The conducted studies allow us to recommend these strains for inclusion in the composition of starter starters for fermented foods products using cryogenic technologies, including bakery products based on frozen semi-finished products. These strains can be recommended for the development of biologically active additives for food, pharmaceutical, cosmetic industries and veterinary.
In vitro release studies of rilpivirine from in situ forming polymeric implants in buffer solution and in a gel phantom of muscle tissue
Authors: Ulianova Y. V. , Ermolenko Y. V. , Vanchugova L. V. , Mityukov A. V. , Gelperina S. E.
Published: December 2024

Development of in situ forming implants (ISFI) based on PLGA polymers is one of the most promising approaches to long-acting injectables. Evaluation of the drug release rate from such depot formulations requires methods that most closely simulate in vivo conditions. Gel phantoms mimic the elastic properties of muscle tissue and appear to be a promising replacement for conventional methods using physiologically relevant buffer solutions. Accordingly, the aim of the study was to select the optimal composition for the gel phantom formation and evaluate the effect of the phantom matrix on the release rate of rilpivirin used as a model drug from the PLGA ISFI. According to the results of the study, a 1% agarose gel was the best suited for a tissue phantom preparation and implant formation. It was also shown that the release profile of rilpivirin from the ISFI matrix depended on how the implant was formed (in a gel or freely in buffer). In the case of a phantom, the structure of the implant was less porous and retained its shape for 28 days of incubation at 37 °C. During this period, the ISFI formed in an agarose gel released considerably less rilpivirin compared to the ISFI formed without gel (11% vs 80%).
Defining metrological characteristics of the method for measuring nitrogen oxides (no, nox) contents in gaseous phase of heated tobacco products
Authors: Lushnikova A. J. , Duruncha N. A. , Medvedeva S. N. , Perezhogina T. A.
Published: December 2024

Results of international comparative interlaboratory tests on defining contents of nitrogen oxides (NO, NOx) in gaseous phase of aerosol of heated tobacco products are presented in the article. The objects of study were samples of heated tobacco intended for use with electric tobacco heating systems of the IQOS, Glo and Ploom brands. The determination of nitrogen oxides in the gas phase of aerosol from heated tobacco products was carried out using a technique developed in the laboratory of chemistry and quality control of the Federal State Budget Scientific Research Institute “All Russian research institute of tobacco, makhorka and tobacco products”. The aim of interlaboratory comparative tests is calculation of intra- and interlaboratory variability (repeatability and reproducibility). Mandel h and k statistics were utilized for statistical compatibility analysis. Analysis of interlaboratory compatibility was carried by z - index, statistical identifying of outliers was carried by Cochran’s and Grubbs’ criteria. Also, repeatability and reproducibility were calculated. Statistical analysis of interlaboratory comparative tests results proved high level of validity of obtained data. Establishing metrological characteristics is a key aspect of ensuring the reliability and applicability of the methodology. Interlaboratory comparative tests for nitrogen oxides defining are the first time carried in Russia and are actual for innovative products from heated tobacco.
Designing of the Biological Product "AGROBIOLOG" for Mitigating Pesticide Stress in Agricultural Plants and Stimulating Their Growth
Authors: Chetverikov S. P. , Chetverikova D. V. , Hkudaygulov G. G. , Bakaeva M. D. , Kenjieva A. A.
Published: December 2024

The results of the selection of new plant growth-promoting bacteria resistant to herbicides of different chemical structure are presented. Two methods were used for screening: sowing on microbiological media from freshly sampled soil and obtaining enrichment cultures from soil samples exposed to herbicides for a month at a temperature of 28 °C. Inoculation was carried out on selective nutrient media containing herbicides Octapon extra (2,5 g/l), Florax (2,5 g/l), Dicamba (1 g/l), Nanomet (1 g/l), Spetsnaz (1 g/l) or Chistalan (2,5 g/l). These herbicides are commonly used to control weeds in wheat crops. The isolated microorganisms belong to the genus Pseudomonas, fix nitrogen, mobilize phosphates, synthesize phytohormones and antimicrobial compounds. They also can mitigate pesticide stress of crops. An anti-stress biological product containing them has been developed and tentatively named "AGROBIOLOG". For its production, the optimal composition of the nutrient medium and the conditions for industrial submerged cultivation on reactors of various volumes were determined. In the laboratory fermenter FA10 with a volume of 10 liters after 72 hours of cultivation at a temperature of 28 °C, a stirrer speed of 200 rpm, aeration of 0.5 volumes of air per 1 min per 1 volume of medium, the amount of viable cells was 28 billion CFU/ml of culture liquid. Cultivation on biological reactors with a volume of 1000 liters under the same conditions allowed to achieve a titer of 6.0 billion CFU/ml of culture liquid.
Development and production of DNA-immunogen based SARS-CoV-2 genes
Authors: Riabchenkova A. A. , Chirak E. R. , Chirak E. L. , Kolmakov N. N. , Kopat V. V. , Dukhovlinov I. V.
Published: December 2024

Due to the development of the pandemic and the need for mass vaccination, the development of next-generation vaccines against COVID 19 coronavirus infection is a major challenge for medicine and biotechnology. Due to the prevalence of COVID 19, it is still urgent to develop a safe and protective vaccine, especially one that stimulates T-cell immune response. This work presents the design and production of a DNA immunogen based on plasmid DNA encoding a hybrid protein containing immunogenic fragments of structural proteins of SARS-CoV 2 β-coronavirus. As a result, a vector construct based on plasmid DNA encoding a hybrid protein containing the most immunogenic parts of structural proteins M, S, N, E of SARS-CoV 2 β-coronavirus was created by genetic engineering methods for transient expression in mammalian cells; a strain of E. coli, a producer of DNA-coronavirus β-coronavirus, was created by electroporation. coli, a DNA-immunogen producer; a method of purification of recombinant plasmid DNA was developed on the basis of a sequential step-by-step process: this method allowed to obtain 100 mg of DNA-immunogen pCMV 3Tag 3a-CVVVV3 in a solution with a concentration of 1 mg/mL (100 ml), which corresponds to the concentration established in the State Pharmacopoeia of the Russian Federation (OFS.1.7.1.0013.0013.1). .7.1.0013.18 DNA-vaccines) quality parameters - the obtained result is stably reproduced in laboratory conditions; methods of plasmid DNA quality control were worked out and expression of hybrid protein was tested by Western blotting. The CVVV3 antigen was shown to bind specifically to IgG immunoglobulins from rabbit sera after immunization with pCMV 3Tag 3A-CVVVV3 DNA-immunogen. The proportion of superhelicalized plasmid DNA in the sample of DNA-immunogen pCMV 3Tag 3A-CVVVV3 was 85.64 %, the content of endotoxins was less than 25 U/mg; the concentration of residual proteins of the strain-producer in a solution of 1 mg/ml of DNA-immunogen pCMV 3Tag 3A-CVVVV3 was less than 100ng per 1 ml (mg of total recombinant DNA).
Selection of the optimal composition of mash from local raw materials for the cultivation of acetic acid bacteria in the production of apple cider vinegar
Authors: Zhukovskaya S. V. , Babaeva M. V. , Agafoshkina A. E. , Vorobjov D. A. , Sakharova S. I. , Yakovlev A. N.
Published: December 2024

In accordance with the State Program "Healthy Nutrition-Health of the Nation", the expansion of the range of natural products for health-conscious consumers is considered a priority in this area. Apple cider vinegar is one of the most valuable products produced from apple juice. The literature presents mainly data concerning the technology of vinegar production and almost no questions concerning the development of technological parameters of the process. The aim of the work is to study the influence of various substances on the process of vinegar fermentation. Industrial samples of apple materials from raw materials of the Central region of Russia were used as raw materials. In the course of research the generally accepted physical and chemical methods in enochemistry were used. The article is devoted to a complex study of the influence of phenolic substances, carbohydrates of apple juice, citric acid, citric acid and doubly substituted ammonium phosphate (NH4)2HPO4, citric acid and single-substituted potassium phosphate (KH2PO4), citric acid and ammonium sulfate (NH4)2SO4 on the process of acetic acid fermentation. In the course of the study it was found that: increase in phenolic substances leads to inhibition of the oxidation process; the yield of acetic acid is affected by increasing the dosage of introduced citric acid from 0.25 g/dm3 to 1 g/dm3, both separately and together with (NH4)2SO4 at a dosage of 0.46 g/dm3; the addition of single-substituted potassium phosphoric acid has no noticeable positive effect on the biochemical oxidation process; the addition of 5% fresh apple juice is recommended as carbohydrate nutrition. On the basis of the conducted research can be developed technological scheme of vinegar production with our proposed technological parameters of the process.
Review: Continuous fermentation of beer
Authors: Krivanosov I. N. , Novikova I. V. , Muravev A. S.
Published: December 2024

This work reflects the basic information currently known regarding continuous fermentation and post-fermentation of beer. The history of continuous fermentation since the first documented mention of the technology is examined. A comparison is made of foreign and domestic continuous fermentation technologies. The prospect of eliminating the shortcomings of this method - the complexity of operation and high cost of equipment - is being considered. The issues of continuous brewing of beer are touched upon. With the advent of immobilized yeast, the process has become more accessible to master. Such yeast has a number of advantages, especially interesting for a continuous process - fermentation time is reduced and the useful life of the yeast is increased. As a result, a smaller quantity of yeast can be used for the process, which reduces the size of the yeast colony and reduces equipment costs (since comparatively more yeast is required for a continuous process). The possibility of using brewer's grains, a by-product of production, as a carrier reagent for immobilized yeast is highlighted, which will reduce the cost of production. Yeast spontaneously adheres to the surface of such a carrier, which leads to direct contact of the immobilized mass with liquid substrates. We came to the conclusion that beer prepared using continuous fermentation does not differ in organoleptic properties from beer prepared using classical technology. Despite the fact that at present continuous fermentation is practically not covered, the materials of the article show that further research in this area is extremely promising and in demand, as it will speed up the time of beer production, as well as make the process more ergonomic.
Preparation and use of dry microparticulate whey proteins in the technology of cooked sausages
Authors: Melnikova E. I. , Stanislavskaya E. B. , Kopilov M. V. , Berestovoy A. A. , Antonova N. N. , Alexeeva T. R.
Published: December 2024

A promising direction for the development of the dairy industry is the deep processing of milk to obtain food ingredients for various branches of the food industry. Milk proteins in meat products bind moisture, strengthen the protein matrix and make it possible to obtain a stable water-fat emulsion. The purpose of the work is to obtain dry microparticulate whey proteins for implementation in sausage technology. Microparticulate whey proteins intended for drying were characterized by a high protein content (on average 80% in terms of SNF). The use of a chamber drying unit with convective heat supply was considered as an effective method for drying high-viscosity products. A study of the microstructure of the reduced microparticulate made it possible to establish that the structural elements of the product are not fully dispersed in the aqueous phase. In the microscopic preparation, the presence of both individual small microparticulate particles, fat globules, and lamellar complexes formed as a result of drying was observed. In order to develop recommendations for the use of microparticulated whey protein in the production of meat products, the influence of its dosage on the quality indicators of model minced meat was studied. The moisture-binding and moisture-holding capacity, as well as the yield of the finished product, indicate the positive effect of microparticulate in amounts up to 4%. The studied samples of the finished product were distinguished by a more delicate consistency in comparison with the control; there was no deterioration in taste, color and smell when adding microparticulate. The physical and chemical parameters of the resulting sausage product met the requirements of regulatory documentation: mass fraction of fat - 19.2%, protein - 12%, sodium chloride - 2.1%. The energy value was 223.3 kcal/100 g.
Effect of the cooking method on the composition of young light beer
Authors: Oseledtseva I. V. , Nazarenko M. A. , Palagin K. A. , Khanin D. K. , Chusova A. E. , Kiselev A. S.
Published: December 2024

Currently, beer producers are faced with the problem of price/quality ratio when working with domestic malt and hops. Therefore, it becomes relevant to study technological methods that affect raw materials in order to regulate the quality indicators of finished products. A comparative analysis of the amino acid composition and aromatic profiles of young light beer from barley malt, obtained by fermentation with bottom and top yeast using various methods of decoction mashing, was carried out. The objects of the study were the following samples: 1 – mashing by decoction with an additional β-amylase pause, fermentation with grassroots yeast of the SafLagerW 34/70 race; 2 – mashing using the classic decoction method, fermentation with bottom yeast, race SafLagerW 34/70 (control 1); 3 – mashing using the classic decoction method, fermentation with top yeast, race SafAleT 58 (control 2); 4 – mashing by decoction with an additional β-amylase pause, fermentation with top yeast of the SafAleT 58 race. In the resulting samples, the mass concentrations of amino acids, esters and higher alcohols that influence the formation of the aromatic profile were determined. In samples of young beer fermented with lager yeast of the SafLagerW 34/70 race, it was observed that in sample 1 the ethyl acetate content was 20 mg/dm3, which is 2 times more than in sample 2. At the same time, when studying samples of young beer, obtained by fermentation with SafAleT 58 ale yeast, in sample 4 the ethyl acetate content was 49.1 mg/dm3, which is 2 times higher than control sample 3. Based on the results obtained, conclusions were drawn about the possibility of using single-decoction mashing with an additional β-amylase pause in the technology light beer made from barley malt.
Technological features of wine and beer maturation in stainless steel tanks and oak barrels
Authors: Kazartsev D. A. , Klyuchnikov A. I. , Galkin A. I. , Muravev A. S. , Novikova I. V. , Korotkikh E. A.
Published: December 2024

In the traditional production of beer and wine, oak barrels have been used for several centuries as containers for the technological stage of maturation. In modern industrial production, working with oak barrels not only reduces productivity, but also eliminates the possibility of ensuring quality stability. Brewers and winemakers periodically face the need to develop new products with special organoleptic characteristics, such as light tones of oak aging in taste and aroma. This can be achieved through the use of oak barrels, and is not possible with the maturation process in stainless steel tanks. At the technological stage of beer and wine maturation, the final formation of the taste and aroma of the product takes place, therefore it is extremely important to choose the right technological modes and the necessary characteristics of the equipment. This article discusses the features of the beer and wine maturation process in stainless steel tanks and oak barrels. The changes in beer and wine that occur during the maturation process are described in detail, taking into account the material from which the container is made. A detailed description of the properties of the materials from which the equipment for the beer and wine maturation process is made and their influence on the formation of the product profile is given. The objectives of the beer and wine maturation processes are described. A comparison of modern materials with traditional ones that were used several decades ago, as well as their effect on the organoleptic characteristics of the finished product, is carried out. The advantages and disadvantages of each of the materials used in the production of beer and wine maturation equipment are revealed.
Overview: beer biotechnology using kweik yeast, production features and new technologies
Authors: Arustamov Y. R. , Novikova I. V. , Muravev A. S.
Published: December 2024

Kweik is a traditional Scandinavian yeast strain that has been used to brew beer in Sweden, Norway and Finland for thousands of years. This yeast has a high temperature tolerance, which allows it to be used at higher temperatures during fermentation. The use of kweik yeast in brewing is becoming increasingly popular among brewers around the world because of its unique properties. Kweik yeast can impart fruity and citrus notes, as well as other interesting aromas and flavors to beer. They are also able to carbonate beer quickly and very efficiently, making the production process faster and more convenient. Kweik yeast beer biotechnology allows brewers to create unique beers with different characteristics. This yeast can be used for both traditional beer styles and modern experimental recipes. Their high activity and ability to work at different temperatures make them an ideal choice for craft brewing. Kweik yeast beer biotechnology provides brewers with new opportunities for creativity and experimentation, which contributes to the development of the craft brewing industry and the creation of unique and interesting beers for craft enthusiasts.
The use of dry microorganisms in the production of kvass
Authors: Miller J. Y. , Kiseleva T. F. , Pomozova V. A.
Published: December 2024

One of the ways to improve kvass production is the use of dry microorganisms in the technology. The work shows the possibility of using such dry microorganisms as "Saf-instant", "Saf-levur", "Fermipan brown", "Nevada" at the fermentation stage. Yeasts were used for fermentation of kvass wort obtained by infusion method on the basis of barley, unfermented rye and fermented rye malts. Yeast cultures were pre-watered for 1 hour before use, then introduced into the wort in the amount of 20 million cells/cm3. During the experiment the fermentation process was monitored by the reduction of dry matter in the fermented kvass, as well as the physiological state of yeast during the whole fermentation period. The duration of fermentation to the required dry matter content in fermented kvass (5.6-5.8%) was 15 hours for "Nevada" microorganisms, 18 hours for "Saf-instant" and "Saf-levur", 20 hours for "Fermipan brown". It was noted that all yeasts adapted to fermentation conditions rather quickly, on average in 3-5 hours, their active reproduction was observed. Yeast biomass increased on average by 3.5 times, high content of viable cells and cells with glycogen (up to 74-81%) was observed. The fastest growth of yeast biomass, including cells with glycogen, was observed in the case of baker's yeast "Nevada", a longer accumulation of yeast during fermentation was observed for the sample of yeast "Fermipan brown". The obtained variants of kvass had good organoleptic characteristics, quality indicators corresponded to the required standards. The proposed technology can be recommended for implementation in existing beer and soft drinks enterprises.
Elastic slip in printing tasks under pressure
Authors: Komarova L. Y. , Yamilinec S. Y. , Dmitriev L. D. , Dolgonosov V. K. , Kondratov A. P.
Published: December 2024

In the printing industry, the most common are offset printing and flexography. These types of printing have inevitable distortions in the reproduced image. Constant, inevitable distortion occurs due to the slippage of elastic surfaces in the contact strip during the printing process. In order to solve this problem, a full-scale experiment was conducted on printing register marks using technology developed and patented by Techkon. The experiment was aimed at studying the distortions that can occur when the plate and offset cylinders come into contact. As the surface of the plate and offset cylinders of printing machines, a rigid metal mold and an offset rubber-fabric fabric, which is a textolite, were used. As a result of the experiment, it was discovered that the distortion on these surfaces causes permanent and inevitable deformation of the raster dot. To describe this deformation, the classical Hertz contact problem was used, which is a widely used model in the field of contact mechanics. By approximating the obtained numerical values, a simple equation was obtained. This equation is practically useful for engineering calculations that can be used to introduce pre-emphasis on a rasterized original file. This, in turn, allows you to achieve a more accurate reproduced image in terms of matching colors, shapes and sizes of small details. This is especially important when products require high color and detail accuracy to ensure aesthetic appeal and functionality. High quality is in demand in the production of decorative elements such as wallpaper, laminate, paintings, and security printing -banknotes, stamps, excise taxes..
Production of highly concentrated propylene and propane fractions at the FCC AGFU
Authors: Popov S. V. , Pleshakova N. A. , Makhmudov R. A.
Published: December 2024

The propane-propylene fraction is widely used in industry, for example in the large-scale process of alkylation of benzene with propylene in the production of phenol-acetone. At the same time, the rectification concentration of propylene from the propane-propylene fraction produced at an absorption gas fractionation plant as part of a fluid catalytic cracking plant is of practical interest. In order to obtain a fraction with a high propylene content, it is shown that an additional distillation column can be included in the technological scheme of the FCC AGFU to separate propylene (propylene content 99.5% by weight) and propane (propane content 98.1% by weight) fractions from propane-propylene. fractions. The research was carried out using the Honeywell UniSim Design modeling system. The parameters of the fraction components were calculated using the Peng-Robinson method. To estimate the actual number of plates of the projected distillation column, the number of the optimal feeding plate and the corresponding phlegm number, the process of separation of propylene and propane fractions in the Short Cut Distillation column was simulated. The results obtained were reproduced on a distillation column containing 90 three-flow valve plates (the efficiency of the contact device was assumed to be 0.8). The optimal technological and structural parameters of the distillation column, which ensure a clear separation of propylene and propane fractions, have the following values: pressure of the top and bottom of the column Rer= 1600 kPa and Rniz = 1650 kPa; temperature in the condenser Tkon = 38.87 °С and in the reboiler Treb =48.52 °С; phlegm number R = 11; power plate Np =34; the distance between the plates is 500mm. The temperature profile of the column height is given. The rectification column model can be used to evaluate the operating and structural parameters in its industrial design. The inclusion of the proposed column in the technological scheme of the FCC AGFU will allow additional economic benefits to be obtained at the enterprise.
Optimization of technological modes of the reaction product separation column at the light paraffin isomerization plant
Authors: Lyamaev O. Y. , Popov S. V.
Published: December 2024

By the process of isomerization of light gasoline fractions, valuable components for environmentally friendly gasoline are synthesized. The products of the isomerization reaction, along with the target high-octane hydrocarbons, contain low-branched C6 hydrocarbons, the presence of which reduces the octane number of the isomerizate, therefore, in industrial conditions it is advisable to separate them from the reaction mass in order to recycle them into the reactor feed stream as one of the initial reactants of the process. In industrial conditions, low-branched paraffin C6 hydrocarbons.they are selected in a deisohexanizer column by a side run. The difficulty of separating the isomerizate components is explained by their relatively close boiling points. The work optimizes the technological mode of operation of the deisohexanizer column in order to maximize the extraction of these components into the recycle. The research was carried out using the Honeywell Unisim Design modeling program. The thermodynamic properties of the flows were calculated using the Peng-Robinson method. The calculations performed have established the technological parameters of the column, which ensure almost complete extraction of normal hexane and methylpentanes in the lateral shoulder strap in the amount of 99.99% by weight and 99.72% by weight. Accordingly, the structural parameters of the deisohexanizer column did not change. The achieved increase in the amount of raw hydrocarbons in the lateral pursuit makes it advisable to use an additional deisopentanizer column in the technological scheme of installation in order to remove isopentane from the raw materials of the isomerization reactor unit. A fragment of the technological scheme of the installation with the inclusion of a deisopentanizer column with its optimal technological and structural parameters is presented. The total calculated effect of the proposed solutions in the form of an increase in the octane number of isomerizate was 1.9 points.
The impact of the cobalt complex compound on the sex and some biological characteristics of spinach
Authors: Konchina T. A. , Oparina S. A. , Baronova E. V.
Published: December 2024

The problem of sexual differentiation of plants has always occupied a central place in the study of their biological characteristics, since the process of plant sexualization controls the quantitative and qualitative aspects of the formation of gametes and, ultimately, seeds. Seed production, in turn, determines the evolutionary fate of the species. Various chemical compounds are among the factors that change the plant sex in one direction or another. The question of the effect of pre-treatment with a cobalt complex compound on the sexual differentiation of plants is not covered in publications. The process of sexualization of plant organisms serves as one of the possible ways to increase plant productivity, therefore, the relevance of managing this process is obvious. The influence of pre-sowing chemical treatment of seeds on the process of sexual differentiation, growth and productivity of prickly-seeded spinach (Spinacia oleracea L.) was studied using generally accepted methods of conducting field experiments with annual herbs in field and laboratory conditions. The conducted studies allowed us to establish that with a decrease in the number of leaves and their size, the mass of spinach with female and male plants decreases in samples with pre-treatment with concentrations of dimethyl sulfoxide cobalt (II) chloride 0.05% and 0.1%, which indicates its inhibitory effect. The same concentration causes a gender change in spinach populations to the female side. It was also shown that the minimum concentration of 0.01% does not affect the morphological characteristics of spinach, except for the number of leaves of female plants, but increases the seed productivity of spinach. It was determined that with an increase in the concentrations of dimethyl sulfoxide cobalt (II) chloride to the values of 0.05% and 0.1%, the viability of pollen decreases sharply. The obtained data show that the biological and morpho-physiological characteristics of prickly-seeded spinach vary depending on the concentration of the complex compound of cobalt (II). The dynamics of changes in seed productivity is also in a certain dependence on the experimental factor. The study of the effect of pre-sowing treatment of Spinacia oleracea seeds with dimethyl sulfoxide cobalt (II) chloride on the process of its sexual differentiation allows, with further accumulation of experimental material, to predict the productivity of this plant for practical use as one of the most common and nutritious types of vegetable greens.
Valorization and Characterization of the Physicomechanical Properties of Textile Waste for Polymer Composites
Authors: Melesse E. Y. , Filinskaya Y. A. , Kirsh I. A. , Alhkair A. Y.
Published: December 2024

The environmental crisis of textile waste in the globe has increased due to the growth of fashion show, industrialization, and demand increment. Despite the Huge amount of textile waste its utilization has not been performed yet except for a little investigation. The present work emphasized the mechanical and permeability character of polymer synthesis of TGGA composites(textile waste, gelatin, glycerol, and acetic acid), fixed at 15% w/w of gelatin, 7 ml glycerol, 6 ml acetic acid through the 2.5% w/w, 5% w/w, and 7%w/w of the amount of cellulose waste. Thereby, the tensile strength of TGGA2 composite showed higher than TGGA1 and TGGA3, due to uniformity distribution of the amount of the textile cellulosic waste. Nonetheless, the elongation at break and water vapor permeability were decreased with the increased amount of the textile waste. Morphological structure of the synthesized composites such as cotton fibers and matrices were visible, rough and non-void area in all the samples. Besides, incorporation of the plasticizing agents confirmed that the TGGA – composites displayed better extensibility and flexibility compared to non-plasticizing composite films currently reported in the literature. Importantly, the produced composites exhibited a functionality equivalent with original packaging materials, which were convectional and natural polymers.
Development of technology for wheat-triticale bread resistant to microbiological spoilage
Authors: Drannikov A. V. , Shevtsov A. A. , Polyansky K. K. , Dombrovskaia I. P. , Derkanosova A. A. , Kolesnik M. S.
Published: December 2024

Considering the high microbiological contamination of raw materials (mainly flour), for the production of bakery products, it is necessary to use complex technologies, as well as products with antibacterial properties to prevent the development of potato disease. St. John's wort herb has this effect due to the high content of substances with bactericidal properties and antioxidants. For a better distribution of the active components of St. John's wort in the medium of the semi-finished bakery product, as well as the possibility of using its microquantities, an extract was prepared. When obtaining an extract from the herb St. John's wort, it is proposed to replace the water with a water-honey solution. The replacement is due to the rich chemical composition of honey, its content of fermentable sugars and bactericidal activity due to the content of phytoncides and enzymes involved in oxidative reactions with the release of active oxygen. For more intense accumulation of acidity, the extract was fermented using a dairy product containing lactic acid bacteria, at a temperature optimal for their action, and not leading to inhibition of the valuable components contained in St. John's wort and natural honey. To determine the rational dosage of the extract, test laboratory baking of bread was carried out from flour artificially infected with spore bacteria, based on the total content of 104 spores/g of flour, which corresponds to the content of spores in flour unsuitable for production. The extract was added to the experimental samples in an amount from 0 to 6.0% by weight of flour in the dough. The baked bread was wrapped in damp paper and incubated under provocative conditions (temperature 37 °C, relative humidity 85-90%) for 48 hours, after which the manifestation of potato disease in them was organoleptically determined. The addition of 6% of the studied water-honey extract of the herb St. John's wort, fermented by lactic acid bacteria, when kneading dough for wheat-triticale bread, allows you to prevent the development of “potato disease” and molding, intensify the dough preparation process, and obtain finished products with improved organoleptic and physico-chemical quality indicators.