bluuebunny/crossref_metadata_2025 huggingface dataset:
Investigation of morphophysiological properties of yeast promising for ethanol production
Authors: Davydenko S. G. , Meledina T. V. , Andreeva A. A.
Published: December 2024

Ethyl alcohol is a sought-after raw material in various sectors of the national economy, in particular in the food industry, medicine, and cosmetology. Recently, due to the need to reduce the burden on the environment, ethanol is used as a fuel, partially replacing gasoline and diesel fuel in internal combustion engines. In addition, for many countries that have a carbon deficit, replacing part of gasoline with ethanol is a solution to the problem of reducing fuel costs. Currently, 95% of ethanol produced from vegetable raw materials replaces 32% of gasoline. As a result of the work, it was found that to assess the effect of ethanol on the physiological activity of yeast, various control methods should be used. Thus, the absence of dead cells in the culture, as shown by the data obtained, cannot fully explain the metabolic activity of yeast in a medium with ethanol. Apparently, the intensity of ethanol stress is associated with complex, genetically determined processes, for example, activation of an extensive protein response and changes in the activity of ER enzymes. Comparison of the reproduction intensity of two strains of alcoholic yeast indicates the need to study their flocculation activity. In addition, when inoculating the medium, one must take into account the differences in cell size between different cultures, which can vary significantly. For example, yeast strain C16 is 33% larger than cells of strain C48. When comparatively assessing strains, only the quantitative determination of the concentration of cells in the inoculum should be used, and not the mass fraction of biomass in it.
Metabolic processes in bone tissue under exposure to hyperthermia and administration of allogenic calcium-containing biomaterial "Lyoplast"
Authors: Pisareva E. V. , Vlasov M. Y. , Volova L. T. , Ishchenko K. S. , Sergeeva S. S.
Published: December 2024

Stress increases the production of glucocorticoids, which enhance bone resorption processes. To treat bone tissue diseases, medicine uses drugs that regulate phosphorus-calcium metabolism. A promising biomaterial is a bone mineral component (BMC) of allogenic origin, containing hydroxyapatite and amorphous calcium phosphate, which enhances bone tissue regeneration. In this work the parameters of bone tissue metabolism were studied under daily stress exposure to high temperature and intramuscular administration of a suspension of bone mineral component “Lyoplast” to animals. There was an increase in cortisol and a decrease in alkaline phosphatase activity in the blood serum subjected to hyperthermia. Serum alkaline phosphatase activity in the hyperthermia group and the placebo group decreased by an average of 25%. The enzyme activity in animals that were injected with the bone component did not differ statistically from the control level. In animals exposed to hyperthermia due to the administration of a bone mineral component, the level of parathyroid hormone increased simultaneously with the calcitonin level. Serum parathyroid hormone levels were lower in the hyperthermia group than in the control one. А reciprocal relationship between two hormones, parathyroid hormone and calcitonin, has been established. Thus, the introduction of a suspension of the bone mineral component helps to reduce the intensity of osteoresorption. The use of biomaterial obtained by the original method helps to reduce the intensity of osteoresorption in the high-temperature model. With the introduction of a suspension of the bone mineral component, the osteodestructive effect of endogenous glucocorticoids is smoothed out and largely eliminated. Given the high potential for practical use of the bone mineral component, further research of its safety and effectiveness in other biological models is necessary with further implementation in clinical practice.
On the issue of obtaining grain distillates from fermented raw materials
Authors: Nikitina S. Y. , Gordienko A. S. , Zueva N. V. , Yakovlev A. N.
Published: December 2024

An analysis of regulatory documentation, patent documents and original articles devoted to the production of alcohol distillates from grain raw materials was carried out, it was shown that the presence of a traditional raw material base and unused production capacities of existing alcohol plants allows producers of the CU countries and other post-Soviet republics to produce distilled grain drinks, creating competition for imported drinks production. The influence of the main ethanol impurities on the organoleptic characteristics of the target product, the advantages and disadvantages of continuous and periodic distillation are characterized, the features, possibilities and limitations of the use of various distillation methods are discussed, and the compositions of continuous and periodic installations are given. When determining the chemical composition of ethanol, gas chromatography is most often used, but for practical and scientific purposes it is advisable to use the chromatography method with mass spectrum detection, which makes it possible to determine the presence and content of a wide range of congeners. Technical solutions that make it possible to produce grain distillate in standard distillation plants, both as an independent product and together with rectified alcohol, are analyzed; the prospects for using alternative physicochemical methods for purifying multicomponent mixtures, including those based on the use of the oxidative potential of ozone, are shown. It has been established that in order to obtain competitive products in the Russian Federation, it is necessary to introduce modern fermentation and distillation technologies; use of modern efficient equipment and a comprehensive automatic process control system; strengthening operational technological control at each stage of production.
Electrophysical effect on protein raw materials
Authors: Ustinova Y. V. , Borodulin D. M.
Published: December 2024

Organic polymers are used in all aspects of human life and are now recognized as important materials for society. To develop organic polymer materials, it is necessary to understand the structure of the polymer. Proteins are essential components of living matter belonging to the class of polyelectrolytes. They are the main polymers among organic substances and have a special complexity of structure. Protein macromolecules also have high mobility under changing environmental conditions. This makes it easier to create organic substances with new properties. Casein is a complex protein with a powerful amino acid composition. The results of experiments on the development of methods for changing the isoelectric point of milk casein protein in two accessible and technologically simple ways are presented. The first method is based on the use of water with an admixture of a modern nanomaterial - fullerene, which is a new allotropic modification of carbon isolated from the natural material shungite. A significant shift of the isoelectric point of casein to the alkaline region was noted, the mechanism of the observed phenomenon was proposed, and its practical significance for improving some technological stages in food production was determined. It was found that casein coagulation (IETB) was observed at pH =5.8 (the standard value of the IETB region is pH =4.6–4.7). The second method is based on the use of water pretreated with microwaves with a frequency of 2.45 GHz. The shift of the isoelectric point to the acidic side has been established. In the conducted tests, the positive charge in the electrostatic balance of macromolecules decreases and a reduced (pH = 3.2) value of IETB is observed. The mechanism of the observed phenomenon is proposed, the practical significance of the found technique for the production of whole milk products with an extended shelf life is determined.
Nutritional potential of horsemeat pate with milk sauce
Authors: Nurgalieva B. M. , Zyuzina S. S. , Beloglazova K. E. , Rysmukhambetova G. E. , Kurako U. M. , Karpunina L. V.
Published: December 2024

The work studied the nutritional potential of horse meat pate with milk sauce. It is known that one of the promising options for expanding the raw material base of the meat industry is the involvement of horse meat in the production of specialized food products. In this regard, the goal of the research was to develop a comprehensive assessment of the protein composition of horse meat pate with milk sauce. The objectives of the work were: determining the content of the mass fraction of protein and the amino acid composition of horse meat pate with milk sauce, also determining the usefulness of the protein taking into account the amino acid score and calculating the balance coefficients of the amino acid composition and differences in the amino acid score. To determine the amino acid composition, reference data on the chemical composition of food products was used. The biological value of proteins was determined by calculating the amino acid score. As a control, we used the technology of the meat product “Chicken school pate”, which included blanched chicken meat, chicken broth, egg mass, butter, blanched carrots, sautéed onions, table salt, ground black pepper. The production technology of the meat product “Horse meat pate” was used as a prototype. It was found that the content of the mass fraction of proteins compared to the control in the experimental sample of horse meat pate with milk sauce was higher by 1.5%. When calculating the amino acid composition, it was revealed that horse meat pate with milk sauce contains the most leucine, 0.357 g per 100 g of protein, compared to other amino acids. It was also found that the developed horse meat pate with milk sauce has two limiting acids, which are contained in the smallest quantities - the first is methionine - 0.027 units and the second is phenylalanine - 0.032 units, and in the control - methionine - 0.740 and tryptophan -0.340 units, respectively. . It has been established that in the developed meat pate with milk sauce, the utilitarian coefficient is more controllable and this product will be better absorbed. Thus, an assessment of the complex balance of horse meat pate with milk sauce showed an increase in the balance of the product and a decrease in the content of amino acids in the product, which implies combining it with other products in the daily diet.
New assortment lines of meat food products using rabbit slaughter by-products
Authors: Antipova L. V. , Boldyreva M. S.
Published: December 2024

One of the fundamental factors in the formation of human health is its nutrition. That is why it should be correct, balanced and correspond to the peculiarities of the human body. A special place in the human diet is occupied by meat products, which have a high nutritional, biological, physiological value, as well as digestibility. To date, rabbit breeding is a promising area of animal husbandry, which can provide the meat industry with high-quality raw materials. Especially relevant can be considered the use of by-products of slaughtering rabbits: by-products, intestinal raw materials and internal fat. The amino acid composition was determined according to GOST 34132–2017 using the Shimadzu LC 20 Prominance liquid chromatograph by ion exchange chromatography with post -column derivatization of ningidrin. The results of the study of the amino acid composition of intestinal proteins showed the presence of all essential amino acids (%): Valin - 0.66; Leucin - 0.97; guileycin - 0.52; Treononin - 0.60; methionine - 0.29; Triptofan - 0.05; Lizin - 0.94; phenylalanine - 0.50. The amino acid composition of heads, paws, tails showed the content of essential amino acids in the composition of the proteins of this meat raw material. At the expense of application of by-products of slaughter of rabbits it is possible to increase volumes of highly valuable food, and also to reduce its cost price of raw materials and products. Recipes and technologies of original meat products of various assortment lines with maximum use of by-products of slaughtering and cutting of rabbits are substantiated and offered. On the example of crispy appetizer, meat and vegetable sausage, zeltsa, delicacy product - stuffed stomach, the prospects and feasibility of expanding the range of economy-class food products to meet consumer demand with high biological value are shown.
Technology of restoration of cylindrical and screw surfaces of the conveyor by plasma spraying of coatings
Authors: Zhachkin S. Y. , Trifonov G. I. , Egorova G. N.
Published: December 2024

In conditions of serious workload of domestic enterprises, especially repair and restoration centers and workshops, improving the process of various machines and technologies for their restoration becomes a particularly important task. Thus, at the present stage, the creation of new technologies that provide high-quality restoration of worn surfaces of parts, as well as the creation of composite coatings with the necessary performance properties, is of particular relevance. From an economic point of view, this issue is very acute within the framework of the state import substitution program, since, as practice shows, the service life of restored machine parts reaches the level of new ones, while the cost of such parts is several times lower. The paper presents the results of research aimed at obtaining technological modes of plasma spraying for both helical and cylindrical surfaces of a part (screw) during its restoration. A correlation analysis of the obtained data on the effect of spraying modes on coating adhesion was carried out in order to identify multicollinear relationships. A regression analysis was also carried out, as a result of which equations were obtained that describe the effect of spraying modes on the adhesion of the coating. A graphical interpretation of the obtained dependencies in the form of desirability functions is presented, which made it possible to evaluate the nature and degree of influence of spraying modes on the adhesion values of the resulting coating. In addition, using existing software systems, ranges of uniform technological modes for spraying the working surfaces of the screw were obtained. The hardness and wear resistance of the coating were measured. The results of the study allow us to recommend technological modes with the prescribed composition of the spraying material for restoring worn surfaces of the screws of transport conveyors, which are very actively used in aircraft and mechanical engineering.
Evaluation of antioxidant and antimicrobial activity of peppermint, ginger and rosemary extracts
Authors: El-Suhaimy Sobhy A.A. , Oleneva Z. A. , Toshev A. D.
Published: December 2024

Chemical spoilage of food products can lead to consumer rejection of the product. Therefore, the use of natural antioxidants is of wide importance and potential use to prevent oxidation of nutrients in food products and subsequently maintain the quality of the products and extend shelf life. The present work focuses on the evaluation of the antioxidant power of peppermint, ginger and rosemary. Peppermint extract showed a highest phenolic content (264.74±12.35 mg GAE/g) followed by ginger (101.31±0.89 mg GAE/g) and rosemary (126.58±0.67 GAE/g) while, while rosemary extract has a highest flavonoids content (169±0.11 mg/g) and the peppermint showed the least content (56.35±0.31 mg/g). The highest antioxidant activity presented by rosemary extract with IC50 = 24.5 μg/ml followed by peppermint extract with IC50:109.7 μg/ml) and ginger extract with IC50 = 536 μg/ml. HPLC profile showed 13 different phenolic compounds with high concentration of ellagic acid, rutin, p-hydroxybenzoic acid in rosemary extract. while ellagic acid showed the highest concentration in both ginger and peppermint extract. All tested extracts showed good antimicrobial activities against different pathogens with varying inhibition diameters. Peppermint, ginger and rosemary extracts have high potential for use in food production as natural preservatives.
The effect of peppermint extract on the storage of meat semi-finished products
Authors: El-Suhaimy Sobhy A.A. , Oleneva Z. A. , Toshev A. D. , Tazeddinova D.
Published: December 2024

The purpose of the study is to study the effectiveness of peppermint extract as a natural preservative for the shelf life of a semi-finished product. Peppermint extract showed a high content of moisture-retaining properties, where the addition of peppermint extract 0.05% and 0.1% had the highest WHC.  No significant difference was found between the sample treated with peppermint (PW>0.05), which reached the final pH levels of 5.98 ± 0.04 and 5.52 ± 0.06. The TBARS level showed slight changes in the range from the initial ones, peppermint was 0.36 and 0.38 - 0.84 and 0.81 mg MDA per kg of semi-finished product. Vegetable extract of peppermint, with the addition of 0.05% or 0.1% (by weight) It was more effective and significantly (р>0.05) slowed down lipid oxidation, the TBARS value in the positive control group with BHT was much lower than that of the control analogues and remained almost unchanged during the storage period. The assessment of protein oxidation showed significant differences (р<0.05) in peppermint at a concentration of 0.5 ppm (PW 0.5) and a concentrate of 1.0 ppm (PW 1.0), the carbonyl content values were 12.81±0.54 and 12.11±0.08. Thus, phenolic compounds probably protected the protein by slowing down the main initiating oxidation factors. In controlling the growth of microorganisms, starting with peppermint extract, during processing, PW 1.0 retained the number of microorganisms with a slight increase until the 12th day of storage. In addition, the low initial content of peppermint helped to maintain the indicators within the acceptable range until the 24th day of storage in the refrigerator (2×106 CFU/g). At various concentrations, peppermint had high antimicrobial activity, a decrease in the amounts of microbial and other representatives had negative control, especially when treated with 0.2% and 0.5%. Semi-finished products with peppermint extract have received significantly high results and final estimates as a preservative. According to the organoleptic assessment, it can be said that significantly (PW>0.05) higher ratings for appearance and taste qualities were revealed compared to the formulations of color and aroma after processing.
Comparison of technological characteristics of clarias gariepinus hybrid progress with the parental individuals
Authors: Klimuk A. A. , Sergazieva O. D. , Ponomarev A. K. , Beketov S. V. , Larkin A. D. , Minaenko A. P.
Published: December 2024

African catfish is popular among domestic fish farmers due to the high yield of high-quality commercial products and inedible parts of the fish suitable for processing. The paper presents a comparative characteristic of the mass composition of parts during cutting and morphometric data of the hybrid offspring of the African clariid catfish Clarias gariepinus with parental lines - Mikhailovskaya and Tamanskaya breeds, grown to marketable weight in RAS conditions. A histological comparison of muscle tissues of fish in the experimental groups was also carried out. The results of the histological analysis of the tissues revealed a significant difference in the area of muscle fibers in females (by 27.1%) compared to males Clarias gariepinus. It is shown that the hybrid offspring have an increased growth rate (achieving a marketable weight of 1200 g in 10 months of cultivation) compared to the parental lines (weight 1100 g in 15 months of cultivation). It was found that hybrid females are significantly fatter compared to Mikhailovsky and Taman individuals. When comparing the technological indicators of fish, no significant differences were found between the groups at the processing stage. For further intensification of warm-water aquaculture in Russia, interbreeding hybridization of African catfish is a promising solution. The studies have shown that hybrid offspring significantly exceed parental lines in growth rate, while not inferior in weight, length, or in the yield of edible parts of the fish (carcass, fillet, etc.). Therefore, interbreeding hybridization, which shows successful results, is a promising direction in aquaculture and processing of African catfish.
Effects of sport and physical activity on the human intestinal microbiome
Authors: Kryukova O. N. , Bushuyev A. I. , Kovaleva T. S. , Yakovleva S. F.
Published: December 2024

Each person has trillions of bacteria, viruses and fungi living in and on them in numerous microbial ecosystems known as microbiomes. Gut microbes are responsible for how our bodies break down carbohydrates, fiber, protein and regulate body energy. These microbes influence the body's inflammatory response, stress resistance, neurological function, and even affect mental strength. Regular exercise is recommended by the World Health Organization to promote health and reduce the risk of many diseases, including mental illness, as well as increase longevity. These recommendations are based on evidence from multiple studies demonstrating the variety of pathogenetic pathways by which exercise improves health. With the advent of the ability to study the gut microbiome, influencing its taxonomic composition and metabolism through exercise serves as a subject of scientific interest. Improving the microbiome may help increase athletic performance and physical endurance and improve overall health. Consuming prebiotics and probiotics, eating a healthy and balanced diet, reducing sugar and fatty foods, increasing plant-based foods, reducing stress and increasing physical activity can all help improve the microbiome and increase endurance. Sport, through altering the microbiome, has beneficial effects on emotional well-being, digestive function, immune response, cardiovascular health and brain health. When physical activity decreases, the beneficial effects of the microbiome also decrease.
Technological approaches to the production of minced meat semi-finished products enriched with composites of animal and plant origin
Authors: Derkanosova A. A. , Kurchaeva E. E. , Panina E. V.
Published: December 2024

The paper substantiates the expediency of developing minced meat semi-finished products using composite mixtures based on vegetable raw materials with a high content of dietary fibers that have a beneficial effect on the human body and meat protein resources from secondary raw materials of the meat industry, which will expand the sector of minced semi-finished products and use protein-containing resources of the meat industry in the production cycle. To create a new formulation, a commercial preparation of apple fiber and a powdered semi–finished product from biomodified masha seeds were used as components for a protein-carbohydrate composite mixture for enriching chopped meat semi-finished product with dietary fibers and minerals. To modify the seeds of masha, germination was used for 48 hours at a temperature of 25°C. A powdered semi-finished product from fermented udder of cattle was used as a protein concentrator. To carry out the biomodification of the udder of cattle, grinding, treatment with the enzyme Protozyme C for 3 hours at a temperature of 55°C, drying and grinding were carried out. A protein-carbohydrate composite mixture (BUKS) has been developed on the basis of composites of plant and animal origin. Based on the study of the functional and technological properties of the meat system, the optimal dosage of BUCS was established, which was 12.5% while maintaining all properties at the level of 69-80%. The results of the research formed the basis for the development of the formulation of chopped semi-finished products - "Tender" cutlets. The conducted organoleptic evaluation of the developed samples showed that the protein–carbohydrate composite mixture significantly improves the sensory characteristics of the finished product. The calculation of the level of satisfaction of the daily need for nutrients when consuming 100 g of Tender cutlets showed that the developed product will cover the body's need for protein by 16.0%, fats by 9.4%, dietary fibers by 27.44%. Thus, the use of BUCS in the technology of minced meat semi-finished products will contribute to an increase in the nutritional and biological value of the final product
Development and implementation of a digital control system for a former-vulcanizer
Authors: Alekseev M. V. , Kudryashov V. S. , Avtsinov I. A. , Gavrilov A. N. , Ivanov A. V. , Kozenko I. A. , Medvedev A. V.
Published: December 2024

When modernizing the control system for the tire vulcanization process at CJSC «Voronezh Tire Plant», it was necessary to ensure control and regulation of technological parameters, as well as control of the vulcanizer equipment based on a control controller. The structure of an automated control system was developed, temperature and pressure sensors, an actuator, input and output modules, as well as a SIMATIC S7-1500 control controller were selected. A project for an automated workstation for a vulcanization section operator for the SIMATIC 6АV6647–0АF11–3АХ0 touch panel was developed in the WinCC environment. As part of the project, information data channels were formed, mnemonic diagrams of tire vulcanization units were developed, logical dependencies for picking up and moving tires were implemented, as well as an algorithm for digital control of the temperature of the slabs during vulcanization (the controller programming was performed in the TIA Portal environment). At the same time, information about completed operations is archived, and emerging emergency situations are recorded. A synthesis of an algorithm for digital cascade pressure control (an intermediate controlled parameter) with steam flow with correction for plate temperature has been carried out. The settings of the digital controllers of the internal and external loops were calculated using optimization programs using the numerical gradient method according to the criterion of minimum integral-square error based on the discrete dynamic models of the channels of the control object obtained as a result of identification (according to experimental acceleration curves). Calculation using models showed a higher efficiency of the cascade control algorithm compared to a single-circuit scheme for stabilizing the temperature of the plates (temperature fluctuations during regulation decreased by 5-7 °C). The system has been put into operation.
Study of phase transformations in the process of solid-phase synthesis of diopside based on rice husk ash
Authors: Tverdov I. D. , Yamaleeva E. S. , Gotlib E. M. , Kholin K. V. , Sultanov T. P.
Published: December 2024

To optimize the diopside synthesis process, it is necessary to study the phase transformations that occur as a result of the interaction of rice husk ash and dolomite at different stages of firing. Target. Study of phase transformations in the process of solid-phase synthesis of diopside to ensure its maximum yield. Methods. Complex differential thermal analysis (DTA), X-ray quantitative phase analysis (XQFA). Results. Using the DTA method, it was discovered that the DTA curve in the region of 621-761 °С shows an endothermic effect, with a maximum at a temperature of 740°C, associated with the decomposition of calcium-magnesium carbonate (dolomite) and the formation of calcium and magnesium oxides, with the release of carbon dioxide. Two exothermic effects are observed in the temperature ranges 982–1281°C and 1281–1345 °C, with corresponding maxima at 1152 and 1301 °C, characteristic of the transformation of calcium, magnesium and silicon oxides into calcium-magnesium silicate - diopside. The XRD method has shown that, indeed, when the initial components are fired at 1000 °С, the monticellite phase is mainly formed, a certain amount of unreacted silicon oxide remains, and the process of formation of diopside and ackermanite begins. When the firing temperature increases from 1100 to 1150 0C (the first exothermic peak on the DTA curve), not only the recrystallization of monticellite into diopside occurs, but also the separation of forsterite as a separate phase. The firing temperature of the initial components at 1300 °C (the second exothermic peak on the DTA curve) corresponds to the final transition of all silicates to diopside. Conclusions. The process of synthesis of diopside from rice husk ash and dolomite goes through the stages of dolomite decomposition with the formation of calcium and magnesium oxides, then the appearance of the monticellite phase, then the separation of forsterite as a separate phase. At a temperature of 1300°C, all previously formed silicates finally transform into diopside.
Technological aspects of obtaining materials based on thermoplastic starch
Authors: Studenikina L. N. , Kolenko I. V. , Uglova V. E. , Melnikov A. A.
Published: December 2024

The development of materials based on thermoplastic starch is relevant when creating eco-safe packaging, as well as promising for obtaining functional materials in other industries. Starch is one of the most affordable and cheap natural polysaccharides, but the production of films and body products based on it is complicated by retrogradation processes, and technological methods of plasticization, crosslinking and compounding are necessary to solve this problem. The aim of the study is to develop a formulation for obtaining a starch-based film material with satisfactory physical and mechanical properties. The objects of the study were two types of starch – potato and corn, polyvinyl alcohol (PVA) and gelatin were used as binding polymers, and a mixture of urea and glycerin in various ratios was used as a complex plasticizer. The films were obtained by liquid-phase compounding of 5% starch solution and 5% binder polymer solution, followed by casting and dewatering in air. The strength parameters of the obtained films were determined according to GOST 11262-2017 (using a RM-50 bursting machine with StretchTest software), water solubility was assessed visually, sorption properties were assessed through swelling by weight (when exposed in a desiccator with water, t = 20 ° C). It was found that the use of the complex plasticizer "glycerin + urea" effectively reduces retrogradation processes in the production of films from starch (it is preferable to use potato starch due to the higher content of amylopectin, which increases the elasticity of films), the optimal content of the plasticizer is 30 wt.h per 100 wt.h. starch, increasing the amount of urea increases the strength of the material, the minimum amount of binder (polymer) is 20 wt.h. per 100 wt.h. starch, while the films acquire flexibility (resistance to fracture), fragmentation of films during exposure in water begins when the temperature reaches 60 ° C (before that, the films swell, but retain the integrity of the shape), the fragmentation rate is maximum for samples containing gelatin as a binder, the sorption capacity of experimental samples for water vapor reaches 120-200 wt.%, while samples containing PVA as a binder have a better moisture retention capacity
Tinctorial properties of a non-meat proteins
Authors: Cherepanova N. G. , Novicova K. I. , Agarkova A. A. , Belyaeva N. P. , Prosekova E. A.
Published: December 2024

The article discusses the identification of vegetable protein additives used in the meat industry using histological methods. The supplements tested were Soy Protein Isolate Powder 90%, Pea Protein Powder 80%, and Rice Protein Powder 80%, which were provided by Summit Ingredients Co., Ltd. (China). Samples of minced chicken breast were prepared; 0.2 g of dry additive was added to 10 g of minced meat. Histological samples were prepared using standard methods. Staining was carried out with different groups of dyes specified in regulatory documents. Each sample was stained with the following dyes: hematoxylin-eosin; hematoxylin-eosin with additional Sudan III staining; hematoxylin and Sudan III. As a result, a catalog of microphotographs of these additives was compiled. Rice protein fragments have the shape of polygonal lumps with a heterogeneous structure without holes. They stain only oxyphilically with eosin. Soy isolate fragments have a variety of shapes with rounded outlines with a hole inside. They perceive hematoxylin and stain basophilic. Pea protein fragments are characterized by more rounded shapes, also with a hole inside. They perceive hematoxylin and turn purple. In this work, we encountered a discrepancy between the tinctorial properties of soy isolate and pea protein and regulatory documents, which makes further research on these additives relevant. Soybean and pea food additives, which belong to the same family, demonstrate similar morphological and tinctorial properties, which complicates their histological identification and requires additional genetic research methods. This makes it possible for unscrupulous manufacturers to use pea protein as a counterfeit additive, since PCR studies most often examine soybean DNA.
Technology of flour from grain-fruit stillage
Authors: Urubkov S. A. , Korolev A. A. , Smirnov S. O.
Published: December 2024

In the alcohol industry of Russia, more than 15 million tons of secondary raw materials are used inexpediently. The integrated use of production waste and by-products of processing of plant raw materials will provide additional reserves and sources of nutrients. The purpose of this study was to determine the main parameters of the technological process of obtaining flour from dried distillers grain-frut with solubles possibility of its use as a food ingredient. The technology being developed for processing waste into food products was considered as a continuation of the main technological scheme for obtaining dry bard. The result of the research is the improvement of existing processing stages, as well as the development of new technological parameters for drying, grinding and fractionation of dried distillers grain with solubles (DDGS). Research has shown that the technological parameters of the centrifugation stage in the technology being developed will not differ from traditional technology and will depend on the technical equipment of the enterprise. The wet cake was dried to a humidity of 6%. This is lower than in traditional technology (10%). Based on the data obtained, it can be concluded that the drying mode at 65 °C is preferable, since the specified parameters of the finished products are achieved at the optimal duration of the process. The milling of dried distillers grain-frut with solubles is carried out in two stages. The purpose of the first stage is the grinding of large conglomerates of dried grain and fruit pulp. In the second stage, the pre-milling fraction is sent to a knife mill with an installed shell with a hole diameter of 0.45 mm. The resulting flour from dried distillers grain-frut with solubles is sorted by size using a sieve with a hole size of 0.25 mm. The passing fraction with a yield of 60–70% is flour with particle sizes from 0 to 0.25 mm. The upper fraction obtained in sieving is large particles of flour ranging in size from 0.25 to 0.5 mm with a flour yield of 30-40%. If necessary, re-grinding this fraction will produce flour with a smaller particle size.
Development of chips technology using plant raw materials
Authors: Zhuravleva N. D. , Toshev A. D.
Published: December 2024

The issue of proper nutrition is becoming more and more relevant every day. A nutritious diet rich in vitamins and micronutrients helps improve the functioning of the body. The problem of increasing the nutritional value of products that do not contain artificial additives is currently relevant, especially for people leading a healthy lifestyle. A product has been developed using rapeseed cake. The composition of rapeseed cake indicates the prospects for its use in healthy and specialized nutrition. The composition of rapeseed cake includes proteins, fiber, polyunsaturated fatty acids (PUFAs), calcium, and magnesium. This material presents the results of the development and scientific research of the chemical composition of chips with the addition of rapeseed cake. The chips recipe was developed by replacing 10% wheat flour with rapeseed cake and 10% wheat flour with rapeseed cake and completely replacing sugar with starch. The study is aimed at athletes. The development is based on red sauce with the addition of rapeseed cake. Further research involves drying the sauce. The study used two methods of drying the sauce: in a combi oven and in an oven. In the resulting chips, the average content of calcium and magnesium in the samples was calculated. As a result, it was revealed that when drying in a combi oven, the magnesium content in sample No. 1 is 14% higher, and in sample No. 2 – by 20%, than when drying in an oven. Studying the calcium content, it was revealed that when drying in a combi oven, there is more calcium in both sample No. 1 and sample No. 2 - by 20% than in similar samples obtained by another drying method. It has been established that when drying in a combi oven, a greater amount of mineral substances is retained. Drying chips in a combi oven is not only less expensive, but also more efficient.
Digital colorometry using smartphones in rapid sugar color control
Authors: Chernousova O. V. , Rudakov O. B. , Abbod Mohamed
Published: December 2024

An important controllable parameter in the sugar industry is the color of sugar due to different groups of coloring substances formed during technological processes in production. In the classical methodology it is supposed to use a combination of refractometry and photocolorimetry methods. The paper proposes to use a more modern method - digital colorometry using smartphones for registration and processing of the analytical signal. The proposed method includes a simpler and more express way of sample preparation of the studied samples. Five samples of sugar purchased in a retail network were used as objects of analysis. Three of them were lump sugar, two samples were crystalline sugar, one sample was cane sugar. According to the data obtained during the analysis, the color in ICUMSA units of two sugar samples meets the declared category, and two samples have values exceeding the norms of color in their category. Cane sugar is expected to have high color values. The results obtained are in agreement with the data obtained from the photocolorimeter. This confirms the possibility of using the proposed methodology to determine the color of sugar. Mobility of the system and simplicity of registration of colorometric characteristics in combination with expressiveness and cheapness determine the prospects of using this method not only in factory laboratories, but also outside laboratories, in storage and sales places. In addition, it should be noted the convenience of documenting and storing electronic images in the form of files, their statistical processing and transmission over the Internet to any laboratory or service.
The effect of resistant starch production methods on the activity of lactobacilli
Authors: Alkhateeb R. S. , Barakova N. V. , Gunkova P. I. , Baskovtceva A. S. , Grinvald S. A.
Published: December 2024

The influence of low- and high-temperature treatments on the production of resistant starch was investigated. For the experiments, a starch suspension, modified with amylolytic enzyme preparations: Distizym BA-T and Distizym AG, was prepared from potato starch. Treatment of the starch suspension to obtain resistant starch was conducted at -18°C and in liquid nitrogen at -196°C. High-temperature treatment was carried out at 120°C for 15, 30, 45, and 60 minutes. The resistance of resistant starch was determined by the amount of reducing substances obtained after repeated treatment of the starch suspension with enzyme preparations at low and high pH values, assessed by the growth of lactobacilli. As a result, it was found that the greatest stability was exhibited by resistant starch obtained after autoclaving the starch suspension at 120°C for 15 minutes. On the nutrient medium supplemented with this sample, the highest growth of microorganisms was observed, which was 2 times higher than on the nutrient medium without the addition of starch suspension. It is important to consider this finding when including resistant starch in the formulations of functional food products. This is especially true for the preparation of fermented products based on grain or juice, where reducing substances play an important role in the preparation stages. Additionally, resistant starch can serve as a prebiotic, providing a nutrient-rich environment for intestinal microflora. Thus, the results of the study can be used to develop new and improve existing functional food products, taking into account their nutritional value and effect on the intestinal microbiota.
Experimental-analytical study of the process of ultrasonic extraction of inulin from jerusalem tubers
Authors: Konnova O. I. , Maksimenko Y. A.
Published: December 2024

Significant place in the range of functional foods occupied by food products containing inulin, which is used all over the world as a food product for dietary and diabetic nutrition, a prebiotic, a structure- and flavor-forming agent. Jerusalem artichoke tubers are the raw material for the production of inulin. The article discusses the use of ultrasonic radiation as an effective method for accelerating the process of extracting inulin from Jerusalem artichoke tubers and increasing its yield. This approach to the extraction process makes it possible not only to reduce the duration of the technological operation, but also to significantly increase the specific yield of the target components. The technical design of the extractor using ultrasonic radiation has been recommended and a rational mode of its operation has been developed. As a result of mathematical processing of the experimental results, approximating dependences of the specific productivity on the influencing parameters were obtained, an analysis was performed and fields of values of the specific productivity of the process of ultrasonic extraction of inulin were constructed. For implementation in industry, the following option for performing the extraction stage is proposed: the formation of an extraction mixture by mixing the pulp with water in the pulp:water hydromodulus ratio from 1:4 to 1:8, the extraction is carried out for 20-60 minutes using ultrasonic influence with a frequency of 22 kHz and intensity of 50 W/cm2 per extraction mixture weighing 2.5 - 13.5 kg with mechanical stirring of the extraction mixture at a speed of 15-30 rpm and its circulation stirring with a circulation rate of 20..30 volumes/hour at a mixture temperature of 313 - 353 In this case, the specific productivity will be 4.708 – 14.566 kg/(m3 h).
Catering in schools
Authors: Belyaeva M. A. , Bocharov A. P.
Published: December 2024

The article presents the regulatory framework for catering in schools, monitoring and control, development principles, and modern approaches to nutrition. When forming the menu, the opinion of schoolchildren and their parents about the quality of cooked dishes, their diversity, organoleptic parameters and temperature parameters is taken into account. The requirements for suppliers and the criteria for their selection are noted. The quality control of nutrition by students and their parents was noted. When forming the menu, the opinions of schoolchildren and their parents on the quality of prepared dishes, their diversity, organoleptic parameters, temperature parameters, and catering in accordance with the SanPiN, which was updated in 2021, are taken into account. The principles of menu development, the implementation of the menu of free choice and the type of "Buffet" are noted. Recommendations on diets and culinary products that can be included in the menu are presented. Recommendations are given on the design of dining rooms, on the equipment of modern The article reflects the activities of the Federal Center for Monitoring the Nutrition of Students under the Ministry of Education on the organization of quality nutrition in educational institutions, describes technical support for the process of publishing menus by schools, interaction with the database of the Federal Center for Educational Research, which provides: checking the catalog of the school's website used for publishing menus, submission by user schools of updated data about the school, the catalog of the site, requests from user schools to re-read data, analysis of school menus by indicators, public access to the actual nutrition menu for the organization of parental control. To organize proper nutrition, it is necessary to equip food units with modern equipment, both mechanical and thermal, and dining halls and buffets with innovative commercial and technological equipment and furniture
Peculiarities of gluten-free beer technology using different yeast strains
Authors: Kuligin D. R. , Chusova A. E. , Novikova I. V. , Korotkikh E. A. , Muravyev A. S. , Levashov A. S.
Published: December 2024

The purpose of the study is to develop the technology of gluten-free beer from quinoa malt and analyze the effect of using different yeast strains on the physicochemical parameters of the finished product. A set of methods was used for the study, including the study of scientific literature, data collection and processing, analyzing the physico-chemical parameters of beverage samples. The technological processes of gluten-free beer production were studied, the analysis was carried out on samples of finished products made with the use of different yeast strains. According to the indicators it was revealed that all samples correspond to the normative values of standards, there is no gluten in the samples. Analysis of the research results showed that the production of beer from quinoa malt has significant potential, including for expanding consumer demand for this category of drink. The chemical composition of quinoa contains a huge number of macro- and microelements, per 100 g of grain: 102% of the daily value of manganese, 49% magnesium, 46% phosphorus, 30% copper, 25% iron, 21% zinc, 16% potassium, 12% selenium, 300 mg Omega 3, Omega 6, B vitamins, vitamin E, PP, A. Quinoa drinks will have a number of advantages, such as high nutritional value, no gluten. The studied beer samples have a unique taste profile corresponding to this raw material. These characteristics will make the quinoa product attractive to a wide audience, including people with special food preferences. The conducted research shows the expediency of production of this product in order to expand the range in connection with the possible high demand, to improve the competitiveness of products.