bluuebunny/crossref_metadata_2025 huggingface dataset:
Exhaled aerosol increases with COVID-19 infection, age, and obesity
Authors: Edwards David A. , Ausiello Dennis , Salzman Jonathan , Devlin Tom , Langer Robert , Beddingfield Brandon J. , Fears Alyssa C. , Doyle-Meyers Lara A. , Redmann Rachel K. , Killeen Stephanie Z. , Maness Nicholas J. , Roy Chad J.
Published: February 2021

Significance

Superspreading events have distinguished the COVID-19 pandemic from the early outbreak of the disease. Our studies of exhaled aerosol suggest that a critical factor in these and other transmission events is the propensity of certain individuals to exhale large numbers of small respiratory droplets. Our findings indicate that the capacity of airway lining mucus to resist breakup on breathing varies significantly between individuals, with a trend to increasing with the advance of COVID-19 infection and body mass index multiplied by age (i.e., BMI-years). Understanding the source and variance of respiratory droplet generation, and controlling it via the stabilization of airway lining mucus surfaces, may lead to effective approaches to reducing COVID-19 infection and transmission.
Modeling the COVID-19 epidemic and awareness diffusion on multiplex networks
Authors: He Le , Zhu Linhe
Published: February 2021

The coronavirus disease 2019 (COVID-19) has been widely spread around the world, and the control and behavior dynamics are still one of the important research directions in the world. Based on the characteristics of COVID-19's spread, a coupled disease-awareness model on multiplex networks is proposed in this paper to study and simulate the interaction between the spreading behavior of COVID-19 and related information. In the layer of epidemic spreading, the nodes can be divided into five categories, where the topology of the network represents the physical contact relationship of the population. The topological structure of the upper network shows the information interaction among the nodes, which can be divided into aware and unaware states. Awareness will make people play a positive role in preventing the epidemic diffusion, influencing the spread of the disease. Based on the above model, we have established the state transition equation through the microscopic Markov chain approach (MMCA), and proposed the propagation threshold calculation method under the epidemic model. Furthermore, MMCA iteration and the Monte Carlo method are simulated on the static network and dynamic network, respectively. The current results will be beneficial to the study of COVID-19, and propose a more rational and effective model for future research on epidemics.
The vegetables contamination in the process of agricultural production on farms and private allotments
Authors: Eliseev Yu Yu , Voitovich A A , Eliseeva Yu V , Pichugina N N , Sergeeva E S , Alekseeva N I
Published: February 2021

The results of comparative study of the chemicals content in vegetables, produced on farms and private allotments on the Saratov Region are present in this article. The content of organochloride, organophosphorus compounds, pesticides and herbicides in vegetables were analyzed by the thin-layer chromatography method. Nitrates levels in vegetables were determined by the potentiometric method. The organochloride pesticides content in the examples of foodstuffs which were produced on farms and private allotments didn´t have differences in terms of their contamination with these pesticides (p>0.05). The content of organophosphorus insecticides (chlorpyrifos) was not more than permissible level (0.01±0.002 mg/kg), but in agricultural products produced on private allotments the concentration of chlorpyrifos was not more than 50% of the permissible level (0.0045±0,001 mg/kg, p<0.05). The level of melation in vegetable products was from 0.02±0.004 to 0.05±0.001 mg/kg of the permissible level (0.5 mg/kg) and depended on the agricultural cultivation areas. The high content of gliphosphate was found in agricultural products of the dry Zavolgskij Region (0.3±0.001 Mg/кg). On the right side of the Volga River and in regions with the wide melioration system the herbicides concentration was from 30 to 50% from maximum permissible level (0.1±0.002 Mg/кg). In all vegetable products produced on fields of farms the concentrations of nitrates were higher (p<0.05) than in the products produced on private allotments. All chemicals which were studied and found in vegetables products from farms and private allotments contained pollutants in normal concentration. The results of this study will allow us to develop recommendations to reduce the risks to public health.
Technology of functional bread using buckwheat flour
Authors: Temnikova O E , Rudenko E Yu , Senchenko O V , Ruzyanova A A
Published: February 2021

Buckwheat flour contains valuable protein, flavonoids, rutin. It is characterized by proper balance of nutrients. It was revealed that the most common sources of functional ingredients are flour as well as plant raw materials which are added powdered or extracted. Microbiological analysis of sourdough used in production of rye-wheat bread was conducted. One control sample and five test samples of bread were made. Control sample contains wheat flour, rye flour, salt, yeast, water and sourdough. Test samples contain 3, 5, 7, 10 and 15 % of buckwheat flour as well as wheat and rye flours. The content of buckwheat flour was calculated as a percentage of the total mass of flour according to the recipe. Sensory and physical-chemical properties of test samples were determined. Each sample was rated on a five-point scale by five quality indicators which are taste, colour, aroma, texture and bread surface. The average score for each indicator for each sample was not less than 4.5 points. Specific loaf volume, acidity, moisture content and porosity were determined. It was revealed that along with increasing of buckwheat flour mass, the porosity and specific loaf volume of the bread samples decrease. Acidity and moisture content of control and test samples are the same. Content of nutrients in bread sample containing 15 % of buckwheat flour was calculated. Taking into account calculated content and daily intake of nutrients it can be concluded that obtained bread can be regarded as functional which provides the human body with iron.
Development of a new generation instant pasta based on gluten-free raw materials and dietary fiber
Authors: Nechaev A P , Tsyganova T B , Butova SN , Nikolaeva J V , Tarasova V V , Smirnov D A
Published: February 2021

The production of instant pasta from non-conventional raw materials using dietary fibers is a promising field of development of both instant pasta and gluten-free food products intended for people who keep special diets. This paper considered the possibility of producing instant pasta from non-conventional wheat gliadin- or protein-free raw materials having similar properties (secaline, hordein, avenin). Rice, buckwheat and soy flour were chosen as the raw materials for the study. The study included laboratory works to identify structure-forming agents and plasticizers, as well as their optimum doses and ratios thus simulating the properties of wheat gluten in pasta prepared according to the traditional formula. The choice of food additives was based on the analysis of their influence on physical and chemical properties of semi-finished and finished products, as well as on manufacturing technology. Instant pasta prepared from gluten-free raw materials using structure-forming agents was characterized by better dry matter ratio, transferred to cooking water during brewing, higher protein content and lower fat content in finished products compared to instant pasta made from wheat flour. The maximum dosage of instant pasta made of non-traditional raw material of dietary fiber (inulin) is established, which does not have a negative impact on technological and consumer quality parameters of semi-finished and finished products.
The use of negative temperatures during storage and transportation of apple fruits
Authors: Avilova S V , Gryzunov A A , Kornienko V N
Published: February 2021

The main task on the way of vegetable produce from producer to consumer is reducing losses and preservation of its physical, chemical, nutritional and organoleptic properties for a long time. Refrigeration, being the basis of all up-to-date technologies for separate sections of the continuous cold transport chain, allows prolonging shelf life of fruit and vegetable products without considerable loss of quality. The paper presents research results of the negative temperature influence on keeping capacity of apple fruits, grown in the Moscow region. During storage, the control batch was stored in a chamber at (1 ± 0.5) °C and the experimental one at minus (2 ± 0.5) °C. It was revealed that physicochemical properties, typical of each variety, determined the degree of resistance of fruits to various storage conditions. The interconnection between the concentration of soluble substances in fruits and their resistance to low temperatures was defined. The researchers managed to reduce fruit diseases as well as the rate of decline in the level of organic acids, sugars, pectin and tannins in comparison with conventional storage technologies using positive (1 ± 0.5) °C temperatures. The commercial output increased by (4.9–13.6) %, depending on the apple variety; natural mass loss of a number of investigated fruits decreased to 5% during 6 months of storage. It has been established that maintaining minus (2 ± 0.5) °C temperature conditions during storage and transportation allowed reducing losses up to 15% and increasing shelf life 1.2 - 1.5 times.
The effect of functional additives on the indicator “water activity” of biscuit semi-finished products
Authors: Belokurova E S , Pankina I A , Sevastianova A D , Asfondiarova I V , Katkova N M
Published: February 2021

Among different segments of the population of the Russian Federation, flour confectionery from biscuit dough is one of the most popular. In order to give them functional properties to increase the biological value, we used pumpkin in this work. Such an additive enriches the finished product with pectins, carotenoids and minerals. The introduction of pumpkin puree also has a positive effect on organoleptic characteristics, but increases the humidity of the finished product. Introduction to the recipe for biscuit pumpkin puree helps to increase the value of the indicator “water activity”. Researching the microbiological quality indicators in the products developed showed that between Aw and microbiological quality indicators such as QMAFAnM and the content of yeast and molds, a straightforward relationship is observed: an increase in the proportion of water in the finished biscuit cake mix leads to increasing in a total number of microorganisms and also increasing the microorganisms of spoilage. In the sample with 20% replacement of wheat flour with pumpkin puree, the value of Aw approaches the value characteristic of products with high humidity (0.9). Therefore, enriched biscuit semi-finished products have a shorter shelf life, it is advisable to produce them at public catering facilities.
Comprehensive assessment of bakery products with malt additives and optimal consumer properties
Authors: Vasyukova A T , Slavyansky A A , Kapyrin P A , Yegorova S V , Moshkin A V , Kononenko M M
Published: February 2021

The article presents the data on the development of the products with specified consumer properties based on the methods of descriptive analysis. The development of the specific products including the bakery products with intense taste and aroma properties and high nutritional value for people, who prefer natural products, becomes rather relevant. The aim of the research is to develop the products with the specified consumer properties based on wheat flour and malt additives and to carry out a comprehensive assessment of their quality. Tritikaly, Tagansky and Stepnoy kinds of bread (control), Taganskaya, Moskvoretskaya and Kuntsevskaya (control) buns made from high-quality wheat flour using grains and legumes in the formulations are taken for the research. During the process of the development of the bakery products technology and the comprehensive assessment of their quality organoleptic, physical and chemical, statistical methods of the research and the methods of sensor analysis are used. Such organoleptic parameters of the quality as attractive appearance, taste and aroma, nutritional value and safety are considered to be essential. As a result, using an innovative approach to the development of the products with the specified consumer properties using a generalized quality indicator, it is possible to make the products that are in demand by certain groups of the population. The economic performance of the bread and buns developed is extremely high. The bakery project with cereals and legumes is resistant to the market fluctuations and is competitive.
Development of technological schemes for the processes of preparation and milling of two-component grain mixtures
Authors: Pankratov G N , Vitol I S , Meleshkina E P , Nagainikova Yu R , Kechkin I A
Published: February 2021

A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity - 15.5%, dwell time in the water - 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system - grain) for the first break system - 53.5 / 1.00; for the second break system. - 22.2 / 1.11; totally for the first and the second break systems - 75.7 / 1.035; totally for the first, the second and the third break systems - 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A - yield 45-50%, lipids 3.6-4.0%, protein 13-13.5%, ash 0.55-0.70%, whiteness–50 conventional units; Flour B - yield 20-25%, lipids 5.5-6.0%, protein 14-14.5%, ash 0.9-1.25%, whiteness - 22 conventional units; Flour C - yield 70-75%, lipids 4.5-5.0%, protein 13.6-14.0%, ash 0.75-0.90%, whiteness - 36 conventional units.
Device for batching of free-flowing preservatives for processing of feed grains when flattening
Authors: Zhuzhin M S , Kuchin N N
Published: February 2021

Among chemical preservatives, liquid organic acids are most often used to preserve grain, for which various dosing devices are used in the grain mass. However, the use of effective and cheaper dry products, such as sulphur powder, is constrained by the lack of application devices. In this regard, the purpose of our work was the development of a dosing device designed for the metered supply of powdered preservatives laid for storage of raw flattened feed grain. As a result of the research physical and mechanical properties of powdered sulfur were established, which allowed one to find a structural solution to the problem of dosing of such material. Production tests of the prototype of the developed device showed its energy and economic efficiency when preserving raw feed grain with powdered sulfur.
Technologies and technical means of soybean processing
Authors: Morgunova N L , Rudik F Y , Semilet N A , Bredikhin S A , Bredikhin A S , Makarov D V , Sundukov E A
Published: February 2021

The article considers the method of processing soybeans in the production of feed for farm animals. The proposed technology can reduce the inhibitory activity of raw soy and reduce the activity of urease. Soybean treatment is carried out with an oxidizing solution containing hydrogen peroxide concentration of 9 % at a temperature of 18-20°C with simultaneous acoustic treatment from two ultrasonic emitters with an ultrasound frequency of 20 kHz, creating an intense cavitation for 10 minutes.
Technologies for the production and application of food supplements based on fruits cryopowders
Authors: Bahmet M P , Kasyanov GI , Kucherova SI , Tagirova PR , Shubina LN , Yaralieva ZA
Published: February 2021

The article presents material on the production of a new class of bio-correctors in the form of cryopowders from fruit raw materials grown in the Adler district of the Krasnodar Territory. Fruits of shadberry, feijoa and persimmon are chosen as research objects. Fruits have high characteristics of quality, but low shelf-life. The chemical composition of fruits contains a significant amount of easily digested carbohydrates, vitamins, macro and micronutrients. The dependence of the moisture content of fruit raw materials on the duration and speed of low-temperature drying is investigated. Mathematical substantiation of the freezing process and the contribution of dry substance heat capacity, ice and water to the heat generated during the water crystallization are given. The technological apparatus scheme for the production of cryopowders from fruit raw materials has been improved. It is based on raw material dehydration in a gaseous nitrogen environment, shock low-temperature freezing of research objects and ultrafine grinding of pre-prepared and dried raw materials in a liquid nitrogen environment.
The development of a functional adaptogenic beverage, using plant extracts of Centella asiatica and Hoodia gordonii
Authors: Khasanov A R , Matveeva N A , Gruzd A A
Published: February 2021

A functional beverage of adaptogenic action based on plant raw materials was developed using dry plant extracts of Centella asiatica and Hoodia gordonii to impart functional and biologically active properties. An organoleptic analysis, namely, the free profiling method, was used to compose the beverage recipe. Based on the constructed profilograms, the optimal ratio of the blend of juices and teas, which is 1: 0.65, was chosen. In beverage, the basic physicochemical parameters of the finished functional drink are determined, such as: solids content, total (titratable) acidity, hydrogen index (pH) of coloring substances (anthocyanins), macronutrients (Na, K, Mg, Ca) and trace elements (Fe, Cu, Zn, Mn). In accordance with the requirements of the technical regulation of Customs Union 021 “On Food Safety”, the adaptogenic beverage was tested for the content of toxic elements: arsenic (As), cadmium (Cd), lead (Pb), mercury (Hg). As a result, the content of toxic elements doesn’t exceed the maximum permissible concentration. In the scientific work, we determined the shelf life of a functional beverage of adaptogenic and anti-alcohol action. Using the accelerated shelf life testing method (ASLT), which is based on the Arrhenius model, we determined the shelf life of the beverage = 3.7 months.
The substantiation of technological regimes of production of refrigerated semi-finished products from Japanese mackerel with prolonged storage time
Authors: Dementieva N V , Sakharova O V , Fedoseeva E V , Bogdanov V D , Botsova T M
Published: February 2021

One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products that are most prepared for heat treatment. The goal of this research was to substantiate the technological regimes for the production of chilled mackerel fish semi-finished products with extended shelf life. It was experimentally found that the treatment of mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, contributes to faster maturation, salt penetration into the fish, and a decrease in the total number of microorganisms (QMAFAnM). The increase in amine nitrogen ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in mackerel treated with control medium for salting amounted to 1.19%, new developed media - from 2.84 to 3.17%. The total amount of microorganisms in mackerel is 2.0 x 102 CFU/g. After salting it decreased and varied from 0.1 to 3.0 x 101 CFU/g. According to the research results, the rational duration of the salting of mackerel, treated with new media for salting within 4 - 5 hours at a temperature of 6 - 80C, has been determined. The use of Darfresh film for packaging, which provides an additional barrier to oxygen and water vapor, increases the shelf life of the finished product.
Development of technology of cottage cheese enriched with iodine and succinic acid
Authors: Ladnova O L , Bolshakova L S , Kuzina A V , Izvekova E V , Merkulova E G , Ashikhina L A
Published: February 2021

The creation of innovative food products using natural functional ingredients that can prevent the development of nutrition-dependent diseases is the main state policy in the public health of the Russian Federation. The article considers the possibility of using Succinic Acid (SA) and iodine-containing additives in the production of dairy products. The impact of various dosages of SA on the technological parameters of cottage cheese (cottage cheese yield, acidity, mass fraction of moisture) was studied. The optimal conditions for producing cottage cheese from milk with the addition of “Iodcasein” and “Bioiod” were determined. It was found that the most complete extraction of proteins occurs at a dosage of SA 0.2-0.4% to the mass of milk at 90°C. It was found that additives have a positive effect on the organoleptic properties of cottage cheese, contribute to an increase in organic acids and iodine. The organic acid content for samples without iodine-containing additives increased by 8.8% (p≤0.05): for samples with “Iodcasein”–by 7.1% (p≤0.05) and with “Bioiod”–by 7.2% (p≤0.05). A sensory evaluation of the organoleptic properties of the obtained product showed a high quality of the creating product.
Effect of dietary fiber on technological properties and safety of protein systems
Authors: Boitsova T M , Zhuravleva S V , Prokopets Zh G , Krugovaya P N , Lyakh V A
Published: February 2021

Dietary fibers are components of vegetable and animal raw materials, from which until recently were released in the process of obtaining purified, refined food. The most accessible and frequently used dietary fibers are formed in the process of processing wheat into flour of higher grades. In the production process there is a different degree of grinding, which according to some authors can have a significant impact on their biological value. The purpose of the research is to determine these effects on the model protein systems and to justify the possibility of regulating the technological properties and safety of protein systems by dietary fibers. The quality of the materials used wheat bran, obtained during the processing of wheat. Model protein systems were prepared from crushed muscle tissue of freshly caught Pacific herring (Clupea pallasii) and Pollock (Theragra alcoggramma). Embraced are characterized by different technical characteristics. As a result, it was found that wheat bran makes it.
The influence of poultry rations on its productivity and resulting products quality
Authors: Lukyanenko M V , Achmiz A D , Borodikhin A S , Semenikhin S O , Viktorova E P
Published: February 2021

The purpose of the study is related to the Food Security Doctrine priorities and is aimed at finding ways to implement import substitution with obtaining competitive poultry products–meat and eggs. Feed ration of the experimental poultry was as follows. The control group received basic diet (BD), 1st experimental group received BD with probiotic additive «Bacell-M» (Bacell-M). The 2nd experimental group received BD with vitamin-mineral feed concentrate «Tetra +» (VMFC), while 3rd experimental group received BD with feed concentrate complex (FCC). It was found that feed consumption of experimental groups broiler chickens is lower than in the control group (140.1 kg / 42 days) and is in the range 132.6–134.9 kg / 42 days, while the average broiler chicken live weight 2.32-2.35 kg/unit, and in the control group–2.05 kg/unit. The maximum effect of live weight increase advancing when taking into account the reduction in feed consumption is achieved in broiler chickens of the 3rd experimental group. It is established that the feed additives use in the ration contributes to earlier output of replace herd laying-hens to the egg production. The increase in egg production in relation to the control group amounted to: 147 eggs for the 1st experimental group, 189 eggs for the 2nd experimental and 217 eggs for the 3rd experimental group. The nutritional valueand biological active substances (BAS) concentration of broiler chicken meat and eggs from experimental group hens exceeds the nutritional value of control groups meat and eggs.
A resource saving technology for industrial processing of deep-sea and demersal fishes
Authors: Petrova L D
Published: February 2021

This article shows the results of testing the technology of producing combined fish farce from deep-sea and demersal fishes. The object of our research is frozen fish, such as Giant grenadier (Albatrossia pectoralis), Alaska plaice (Pleuronectes quadritubercula-tus), Pacific halibut (Hippoglossus stenolepis) and Pacific ocean perch (Sebastes alutus). We found out that a combination of Giant grenadier (Albatrossia pectoralis) and demersal fishes, such as Alaska plaice (Pleuronectes quadrituberculatus), Pacific halibut (Hippoglossus stenolepis) and Pacific ocean perch (Sebastes alutus) in the proportion of 50:50 and a certain salt curing method make it possible to produce high-quality farce systems. We provide a scientific basis for the certain technological parameters defining the formation process of farce system texture depending on the quantity of sodium chloride, temperature of salt curing and length of curing. We found out that sodium chloride at a rate of 1.5-2.0% increases rheological properties of combined fish farce. We outlined conditions and parameters of technological treatment affecting the quality characteristics of ground fish muscle of giant grenadier (Albatrossia pectoralis) with preliminary salt curing. We found out that the highest values of adhesiveness, viscosity, water retention capacity and yield strength belong to experimental samples with 1.5-2.0% of sodium chloride to the raw mass with the temperature of curing plus 20±2°C and reasonable curing time of about 15-20 minutes. Based on the data obtained, it seems promising to produce combined fish farce from deep-sea and demersal fishes, since this method makes it possible to improve their functional and technological properties and to increase consumption of deep-sea and demersal fishes for food.
Modeling of the technological process of dairy desserts with pectin-containing ingredients
Authors: Artemova E N , Simakova I V , Tsareva N I , Zhubreva T V , Rodionova N S , Popov E S
Published: February 2021

The protein-polysaccharide interaction, which determines the finished product texture, has great influence on dairy whipped desserts. Here with the results of modeling the process of dairy desserts cooking with fruit and vegetable excipients are given. A model two-component protein-pectin system made up of apple or beetroot pectin (polysaccharides) and sodium caseinate (protein) was the object of the study. The indicator of the structural-mechanical sustainability factor was the main one, as it is most widely used in investigations of food systems with foam and emulsion structure. The results of the studies confirm the feasibility of using pectin-containing ingredients in the technology of dairy desserts with a foam or emulsion structure under certain conditions. Pectin substances of plant ingredients make a significant contribution to the structure of dairy desserts, increasing the viscosity and reducing the active acidity of the product, creating the conditions for the formation of protein-polysaccharide complexes. When modeling the technological process of dairy products with pectin-containing ingredients, one should know that the active acidity at the stage of product structure formation must be higher than the isoelectric point of milk proteins. The high ionic strength of the product weakens the possibility of formation of protein-polysaccharide complexes, which contributes to the better flow of foam formation and emulsifying processes.
Modeling and study of cheese cooling
Authors: Alekseev M V , Kudryashov V S , Ryazantsev S V , Kozenko I A , Khromykh E A , Ivanov A V
Published: February 2021

After the end of the fermentation process, which results in a curd clot, the resulting product is sent for cooling. This process directly determines the quality of the resulting curd. The cooling rate and accuracy of maintaining the temperature affect the cessation of lactic acid fermentation and the increase in acidity–one of the main qualitative indicators of cottage cheese. The use of different types of existing coolers does not fully meet the requirements of the technological regulations for the conduct of the process. The reason lies in the need to take into account not only the design features of the device, but also the knowledge of its dynamic properties, as well as in identifying a number of constantly changing production factors that have a significant impact on the flow of the cooling process. Using the mathematical modeling method allows you to reduce the costs and time required to solve the tasks. The conducted research allowed us to identify the parameters that most affect the cooling temperature and develop ways to eliminate them. The performed calculations allowed us to determine the laws of regulation that ensure high cooling speed and sufficient accuracy of maintaining the set temperature. The results obtained confirmed the effectiveness of the combined control system in comparison with the commonly used standard single-circuit control systems.
Research of the effect of willow-herb products in the preparation of kefir on the composition of fatty acids
Authors: Belyaev A G , Kaluzhskikh A A , Boev S G , Bashkirev A P , Budnikova A S , Kuleshova E S
Published: February 2021

Fatty acids are important for the human body, and are involved in many biochemical processes. Unsaturated fatty acids are considered to be the most preferred. Some unsaturated fatty acids cannot be synthesized in the body and must be supplied with food. These unsaturated fatty acids include the omega 6 and omega 3 groups, the most significant of which are linoleic, arachidonic, and linolenic. Medicinal plants that contain a high amount of biologically active components can serve as a promising source of enrichment of fermented milk products. Willow-herb was selected as a source of enrichment. Herb grass contains a large number of biologically active substances, has many medicinal properties, and there are no references to its use as food fortifiers of animal origin in the literature. The paper shows the possibility of using the extract of willow-herb in the technology of kefir preparation. The extract was added at the starter stage, with its replacement with an equal amount of milk. For fermentation of milk and getting kefir are used mesophilic lactobacilli producer Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris and the yeast Sacharomyces cerevisae. The composition of fatty acids in the obtained enriched kefir samples was studied using gas chromatography. The results obtained when comparing the control and experimental samples showed that the addition of willow-herb extract contributed to an increase in such unsaturated fatty acids as oleic, linoleic, linolenic, arachinic, and saturated fatty acids palmitic and begenic.
Development of methodological approaches for DSC control of palm oil content in a mixture with milk fat
Authors: Saranov I A , Rudakov O B , Polyanskiy K K , Sergienko I V , Vetrov A V , Skrypnikov A V
Published: February 2021

It is shown that the DSC method allows one to control the palm oil content in the milk fat both qualitatively and quantitatively. This method of palm oil identification as an additives in milk fat and allowing to determination of the amount of this additive by the DSC melting curves for milk fat and its mixtures is applicable for the range of 2÷30 mass percentage of the PO in the fat. The ratio of the temperature extremum of the melting curves and the peak area of milk fat endothermic effect are proposed as an analytical signal. It was found that the minimum temperature in the range of 9.1÷11.0 °C shifts towards higher temperature with an increase of PO additive in milk fat up to 50%, while the maximum temperature falls in the range of 13.2÷17.0 °C. The DSC method is more sensitive to changes in the triglyceride composition of fat than chromatographic methods.
Opportunities for increasing the production of vegetable oils in Black Sea region
Authors: Kostenkova E V , Bushnev A S
Published: February 2021

Due to changes in the climate both on the planet as a whole and in many regions, in particular in Black Sea region, there is an urgent need to search for the rational use of available environmental resources to form the maximum possible economically useful products. The biopotential of the republic allows cultivating drought-resistant oilseeds, including sunflower. After the commissioning of an oil plant in Black Sea region, with a capacity of up to 35 thousand tons of products per year, the production of the corresponding volume of oil seeds becomes especially relevant. To achieve the required amount of oilseed raw materials and stable provision of the population of the republic with sunflower oil, a mechanism of organizational and economic interaction of producers of raw materials and its processors, the introduction of adaptive hybrids and varieties of sunflower, as well as the development of adaptive technology for their cultivation are necessary. The research held in 2017-2019 at the Research Institute of Agriculture will help to solve the problems posed by introducing scientifically based technology for the cultivation of sunflower domestic selection on the peninsula. It has been established that the maximum harvest of sunflower oil (more than 0.5 t/ha) when cultivating the early ripe Avangard hybrid will be obtained by sowing in the first ten days of April with a plant density of 40K pcs/ha.
A study on the synergetic interaction of kappa-carrageenan with konjac gum
Authors: Tunieva E K , Spiridonov K I , Nasonova V V
Published: February 2021

The polysaccharide structure-forming agent carrageenan has found wide application in food production. One of its advantages is an ability to show synergism with different hydrocolloids - xanthan gum, guar gum, locust bean gum and others. The possibility of the combined use of carrageenan and konjac gum to produce strong stable gels was studied in this work. The objects of the research were 1% gels of refined kappa-carrageenan (E407) and konjac gum (E 425 (i)) in different concentrations with the following ratios of carrageenan and konjac gum: control - 1 : 0; No.1–7 : 1; No.2–3 : 1; No.3–5 : 3; No.4–1 : 1; No.5–3 : 5; No.6–1 : 3; No.7–1 : 7; No.8–0 : 1. A quantity of syneretic moisture was determined in the prepared gels during cold storage for 14 days; gel hardness and springiness were determined using a universal testing machine Shimadzu AGS-1kN series (Japan). It was found that introduction of konjac gum in an amount of up to 0.625 % into the composition of the kappa-carrageenan gel facilitated an increase in gel hardness and elasticity with the exponential dependency. The following increase in the gum dosage led to a reduction of gel hardness and springiness. The use of konjac gum did not have a significant effect on carrageenan syneresis. It was established that the optimal ratio of carrageenan and konjac gum for producing strong and plastic gels was 1:1.
Research of surface-active properties of post-alcohol grain distillery dreg
Authors: Kaisheva N S , Kaishev A S , Gyulbyakova H N , Maslovskaja E.A. , Karpenko V A
Published: February 2021

The concentration of low-molecular pectins (6.67 mol/m3) in the liquid phase of wheat post-alcohol grain distillery dreg is relatively high. That is why the aim of the work was to study the surface-active properties of distillery dreg by the method of the highest pressure of air bubbles to assess the possibility of its use in pharmacy as an auxiliary aid. Also, the prospects for using distillery dreg as a pharmaceutical raw material are due to the rich composition of biologically active substances, multi-tonnage production, and affordability. According to a series of solutions of the liquid phase, distillery dreg with a concentration of pectins of 0.06÷6.67 mol/m3 were determined and calculated indicators at a temperature of 293 K: surface tension (58.89•10-3-72, 75•10-3 N/m), surface activity (11.67), surface excess (1.28•10-5 mol/m2), maximal surface excess (1.28•10-5 mol/m2), critical micelle concentration (1.32 mol/m3 or 0.22%). Sequentially Gibbs equation and graphical method (using the surface tension and Langmuir adsorption isotherms) were used in the experiment. According to these characteristics, distillery dreg is comparable to known tension-active polysaccharide (sodium alginate, polygalacturonic acid). They are used in drug technology as substances that increase the viscosity, which is used to stabilize liquid and soft dosage forms: emulsions, ointments, suppository bases and suspensions, and, consequently, changes in the rate of release and absorption of drugs, improving the conduct of technological processes.
Biotechnological techniques of the formation of the quality of carotenoid-containing smoothie
Authors: Rozhnov E D , Shkolnikova M N , Kazarskikh A O , Eremeev E A
Published: February 2021

The data on the possibility of getting drinks enriched with carotenoids have been obtained (a smoothie using pumpkin (Cucurbita pepo L.) and sea buckthorn juice (Hippophaë rhamnoides L.) as raw materials. Smoothie is a source of micro- and macronutrients, minor components of food–vitamins, provitamins, polyphenolic substances, among them carotenoids, which have a wide range of physiological effects (including antioxidant) and indispensability can be distinguished. The relevance of the study lies in the practical possibility of adding to the diet a carotenoid-enriched drink from local plant materials, which potentially reduces the risks of degenerative diseases. We used in this work a commodity-technological approach, based on a comprehensive study of the quality of raw materials, semi-finished products and drink samples. As a result of this investigation a technology of fruit and vegetable smoothie with high organoleptic characteristics, due to enzymatic hydrolysis of starch contained in the pulp of a pumpkin, was proposed. This biotechnological technique can significantly increase the consumer properties of pumpkin puree by removing the unpleasant taste of starch. In general, the suggested technology allows you to get a smoothie with a pronounced aroma of sea buckthorn, a sweet and sour taste, a homogeneous, non-stratified consistency, with a carotenoid content of 1.98 mg/100 g, which allows satisfying about 40% of the daily need for carotenoids with a single portion of the drink.
Development of a recipe and technology of pumpkin soup puree with the addition of functional polysaccharides
Authors: Kozhushko S Yu , Fomina R A , Rysmukhambetova G E , Karpunina L V
Published: February 2021

The effect of polysaccharides (PS)–xanthan and guaran–on the quality of our “Pumpkin milk soup puree” was studied, and a recipe and technology for this culinary product were developed. A positive effect of the studied PS on the quality of the pumpkin soup puree was revealed, namely: the dry matter content decreased (by 4% on average), the acidity increased (by 25% on average), the palatability improved, and the shelf life of the pumpkin soup puree increased up to 48 h. Adding PS did not significantly affect the cost of the samples under study; a decrease in cost by an average of 0.6% took place. As a result of sensory analysis, physicochemical and microbiological studies, our developed dish “Pumpkin soup puree” with the addition of 0.25% guaran can be recommended for introduction into the food industry (catering) as a functional and dietary product.
Application of Paramecium caudatum for the assessment of energy costs for food raw materials and products digestibility
Authors: Zharkova I M , Safonova Y A , Grebenshchikov A V , Trufanova Y N , Kazimirova Y K , Slepokurova Y I
Published: February 2021

An analysis of the information contained in the scientific and technical literature shows the potential for the application of Paramecium caudatum culture to the first stage of pre-clinical evaluation of new sources of biologically active substances, functional ingredients and food products. The purpose of the work is to investigate the possibility of estimating the energy costs for digestibility of amaranth flour in a model experiment using Paramecium caudatum ciliates. The objects of the study were two samples of amaranth flour–from native amaranth grain of the Voronezh variety and from grain subjected to preliminary heat treatment (IR heating to a temperature of 100–150 °C for 30-50 sec). Experimental data have been obtained confirming the possibility of using test organism data in the pre-clinical evaluation of food and products: the control of the population size of Paramecium caudatum provides initial data for calculating such important indicators as biotic potential and standardized relative biological value, allowing for an indirect assessment of the energy costs of digesting a prototype (food raw materials or product) in comparison with the reference object. A comprehensive analysis of the experimental data obtained also leads to the conclusion that living systems can function with the use of the test samples. It has been established that the scope of the Paramecium caudatum test object in the preclinical evaluation of food raw materials and products can be expanded in the direction of estimating the energy costs of digesting food raw materials or products.
Improving the management quality of the process control in the food and agricultural industries
Authors: Bityukov V K , Emelyanov A E
Published: February 2021

The work focuses on analyzing the modern process control systems in the food and agricultural industries for improving management quality. Computer simulation of the control systems with a network channel for transmitting information was carried out for various volumes of data buffers for system elements. The subject of the investigation is to study the effect of data buffering on the quality of process control for systems with a limited buffer volume for data packets. It is assumed that the transmission of a data packet over a network channel during the quantization period is carried out with a given probability. If the data packet from the digital sensor is not transmitted in one quantization cycle to the controller, then it is placed in the sensor buffer. When data is transmitted over the channel, all packets from the sensor buffer are transferred to the controller buffer. The controller processes the incoming data from the buffer sequentially–one packet per quantization cycle. For simulate such situations, it was proposed to use the corresponding developed random processes. The innovation of the developed simulation models is in the fact that the development of the simulation models is based on modelling the time gap of the information data stream. Modelling the functioning of the network control system was carried out in the Simulink environment of the Matlab system.
Modern methods of processing biowaste of poultry and livestock
Authors: Popov V N , Korneeva O S , Iskusnykh OYu , Iskusnykh A Yu , Motina E A
Published: February 2021

Recycling of biowaste is accompanied by its transformation into an economic product, while at the same time contributing to the protection of the environment and bringing benefits to public health. This article provides an overview of modern technologies for processing biowaste associated with their direct use, biological, thermochemical and physical-chemical processing. Direct use technologies include land use, feed, and direct combustion. The main options for biological treatment are composting, vermicomposting, and fermentation. Physical and chemical treatment includes transesterification, compaction, and thermochemical-pyrolysis, liquefaction, gasification. Sustainable recycling of biowaste requires a sufficient amount of waste as input and market demand for the products produced. For biowaste, such markets will depend on the end-use of the product. Not all the presented methods contribute to the preservation of the environment, so the search for environmentally friendly and at the same time cost-effective technologies is currently continuing. It is aimed at combining various biowaste processing technologies into a single system that has new advantages, taking into account productivity, resource intensity and environmental friendliness. Many scientists agree that the future of waste disposal is in nature-like technologies, because nature has all the necessary recycling mechanisms.
Quality assessment and design of alcoholic beverages based on grain distillates
Authors: Novikova I V , Muravev A S , Agafonov G V , Korotkih E A , Malceva O Y , Chusova A E
Published: February 2021

The article presents data on the method of quality assessment and the design of beverage recipes with the use of extracts of plant raw materials: oak, cherry and plum wood. The method includes establishing a correlation between physical-chemical and organoleptic indices of beverages and consumer properties with mathematical processing of experimental data and determining the optimal quantitative ratio of oak, plum and cherry wood extracts in blends, at which the beverage will have the maximum values of quality, organoleptic evaluation and “psychological price”. The optimal mix of extracts is 0-7% of oak wood extract, 70-100% plum wood extract, 0-25% cherry extract. The “Consumer quality” indicator was over 0.9, organoleptic evaluation was over 9.25, “psychological price” was over 500 rubles/l.
Development of a multi-tier malt-growing apparatus for the needs of a craft brewery
Authors: Frantenko V K , Demina A I , Katsurba T V , Bystritsky A A
Published: February 2021

The article presents a multi-tier conveyor malt-growing apparatus, which is designed for growing malt in small enterprises, makes the process continuous and efficient by moving the germinating layer of grain without damaging the sprouts. It allows the automatic adjustment of technological modes depending on the type and quality of grain by controlling the supply of condensed air in specified temperature ranges, ensures environmental friendliness of production due to water recycling, energy saving due to the sloping arrangement of tiers and reducing energy consumption for grain agitation. It allows the producing of special malt varieties from various agricultural plants. A comparative analysis of conveyor systems has been carried out and their significant disadvantages have been identified that do not allow the systems to be used for malt production. Significant advantages of using the developed multi-tier malt plant are shown. Exposure to an electromagnetic field at the soaking stage contributed to an increase in the germination of barley. It was found that short-term UV irradiation of barley in the first hours of swelling led to an increase in seed germination. The expediency of using the new conveyor malt-growing apparatus to produce special malts for craft brewing is shown.