bluuebunny/crossref_metadata_2025 huggingface dataset:
Study of quality indicators, functional and technological properties of vegetable protein isolates
Authors: Shirokova N. V. , Shkurov A. V. , Tregubov A. V. , Kuts A. A.
Published: December 2024

Currently, in the world as a whole, solutions have been found to provide the population with cheap carbohydrates due to the mass production of cereals, root crops, as well as fats obtained from oilseeds. The current problem of hunger in some parts of the world is mostly related not to insufficient production of these products, but to their inefficient distribution. The intake of protein in the necessary quantities is required for the full functioning of the brain, immunity, a high level of performance and endurance. This article presents the results of determining the key functional and technological properties of soy, pea, sunflower and lupine protein isolates under various thermal conditions. Isolates of vegetable proteins produced in the Russian Federation were used as the studied samples. Sunflower isolate was inferior to soy and pea isolate in almost all parameters, surpassing pea protein only in its ability. This property gives sunflower protein isolate a competitive advantage over pea protein in those formulations where vegetable protein performs a stabilizing function. Lupin protein isolate had the worst functional and technological properties of all the studied protein preparations. Low moisture binding capacity and weak gelforming properties allow it to be used in formulations of meat sausages and semifinished products only in combination with other types of proteins (for example, soy), or with food additives. As a result, the protein content was determined, the presence of moisturebinding, fatbinding, fatemulsifying, gelforming abilities in the studied protein preparations was confirmed, a comparative analysis of the indicators was carried out, directions of use were proposed. All studied vegetable protein isolates have functional and technological properties that allow considering their use in formulations of meat sausages and semifinished products.
The effect of vegetable plant ingredients on the quality of dry fish-vegetable food concentrates
Authors: Zolotokopova S. V. , Koroma I. S. , Nevalennaya A. A. , Mironov A. I.
Published: December 2024

An urgent issue is to provide the population of Sierra Leone with high-grade food to maintain their health. The article presents the results of assessing the effect of vegetable plant ingredients on the quality of fish-vegetable food concentrates obtained using convective drying technology at a temperature of 110–120 0С; food concentrates from sardinella fish, obtained by us using a similar technology were taken for comparison. Dried minced fish was ground in a mill to a powdery state. Food concentrates are fine a powder ranging in colour from beige to orange depending on the ingredients used in its preparation. In fish and fish-vegetable food concentrate, compared to fresh fish, the amount of protein increases almost 5 times, in fish-vegetable food concentrate, compared to fish, there are more mineral elements. A comparison was made of the nutritional value and organoleptic characteristics of fish food concentrates from sardinella and fish – vegetable food concentrates with the addition of carrots and corn flour. To compare the nutritional value of the resulting food concentrates, proteins, fats and minerals were determined using generally accepted methods. Based on the results of assessing the nutritional value, it was found that by adding vegetable plants ingredients (carrots, okra, corn flour) to the food concentrate, the amount of dietary fiber, carotene, vitamins B, PP, E C and trace elements K, Ca, Fe, P, increases in the product, which ensures a comprehensive supply of essential macro – and micronutrients to the body. The resulting food concentrates can be used to make soups and sauces.
Energy efficiency reserves in granular technology feed using chlorella microalgae and sunflower oil fuza
Authors: Lytkina L. I. , Shevtsov A. A. , Proskurina O. P.
Published: December 2024

The feed rations of animals and poultry must contain compounds with biological activity, the deficiency of which is traditionally compensated for by the addition of premixes based on synthetic substances. Suspensions of microscopic algae, which are valuable additives for farm animals and poultry, contribute to better absorption of feed and increase the body's resistance to diseases, are a good prophylactic against vitamin deficiencies, increase weight gain, and increase egg production. Analysis of modern technologies for granulated feed using chlorella microalgae and sunflower oil fuses made it possible to identify untapped energy efficiency reserves and ensure their effective implementation through the use of an ammonia-water absorption refrigeration machine. It has been shown that an ammonia-water absorption refrigeration machine can radically reduce operating costs for industrial cooling of granulated feed through the use of an available alternative energy source, which is cheaper than the cost of connecting additional electrical power; ensures a more complete use of fuel and energy resources and increases the environmental safety of the technology, completely eliminating the release of waste energy into the environment.
Replacement of the evaporating agent on the K-1 column of the primary oil refining unit
Authors: Popov S. V. , Pleshakova N. A. , Kuts D. I.
Published: December 2024

An apparatus (separator) for the preliminary separation of hydrocarbons, which removes part of light hydrocarbons and partially a fraction of light gasoline, or a column for partial oil refining K-1, can be included in the scheme of primary oil refining units. Preliminary fractionation in these devices is essential for the resource saving of the enterprise, since such schemes ensure a reduction in heat consumption for heating crude oil before fractionation in the main atmospheric column. The efficiency of the K-1 column is influenced not only by the quality of oil, technological modes and structural parameters of the apparatus, but also by the evaporating agents used. The paper shows the possibility of using its distillate in the K-1 column instead of water vapor with the organization of heat recovery by column flows and compares the achieved performance of the apparatus using these evaporating agents. The research was carried out using the UniSim Design modeling system. A comparative assessment of the use of various evaporating agents was carried out taking into account the quality and yield of fractions from the top of the K-1 column. The results of the computational experiment showed that the sensitivity of the K-1 column (fractional distillate composition) to varying the temperature of the recirculating distillate supplied to the column to 160 °C is low, that is, there is no noticeable change in the fractional composition of the distillate, and at temperatures above 160 °C the composition practically does not change. The appropriate amount of distillate recycled into the column as an evaporating agent is ~ 1% by weight. from the consumption of raw materials. The calculated temperature curves for the height of the column have a similar characteristic appearance, although the temperatures of the top and bottom of the apparatus (69.8 °C and 226.1 °C) differ from the corresponding column temperatures using water vapor (54.6 °C and 187.1 °C). When using the distillate of the column as an evaporating agent, a clear partial oil refining is achieved, there is no "humidification" of the output streams and an increase in the content of nk-180 °C fractions in the distillate stream is observed. The latter is important for technological schemes that use a gasoline secondary distillation unit for fractions nk-80°C, 60-90 °C and 80-180 °C. To heat the distillate before it is fed to the bottom of the K-1 column, heat recovery by the flows of the main atmospheric column is possible.
Improvement of the technological scheme of the installation of low-temperature isomerization of light gasoline fraction
Authors: Potapov M. S. , Popov S. V.
Published: December 2024

The isomerization processes of paraffin hydrocarbons ensure a reduction in the content of aromatic and low-octane hydrocarbons in gasoline. The octane number of a commercial isomerizate largely depends on the clarity of separation of the components of the isomerization reaction mass and the degree of recirculation of non-converted paraffin hydrocarbons of normal structure. The reaction mass of the technological installation for low-temperature isomerization of the light gasoline fraction PGI-DIH, together with the target products, contains low-branched and normal hydrocarbons, in particular, up to 12% by weight of n-pentane is present in the industrial isomerizate, which degrades the quality of the commercial isomerizate due to its low octane number (RON=61.7). One of the flows of the technological scheme forming the isomerizate flow from the installation is the distillate of the deisohexanizer column, the content of n-pentane in which is up to 14.6% by weight therefore, in industrial conditions, it is advisable to extract it from the distillate of the deisohexanizer with subsequent recycling into the raw material stream. The paper proposes a change in the technological scheme of a low-temperature isomerization installation in order to maximize the extraction of raw hydrocarbons from a stable isomerizate by including a system of two additional distillation columns Cadd and DP. The research was carried out using the Honeywell Unisim Design modeling program. The calculations performed show the appropriate technological modes of operation and structural parameters of the columns: the Cadd column contains 61 three-flow valve plates, the pressure in the column Pbot = 245kPa and Ptop = 196kPa, the temperature Treb = 81.7 °С and Tcond = 47.9 °С; the DP column has 60 two-flow valve plates, the pressure Pbot = 400kPa and Ptop = 200kPa, temperature Treb = 83.4 °С and Tcond = 45.5 °С. The proposed technological scheme provides almost complete extraction of n-pentane (99.9% by weight) from a stable isomerizate with a simultaneous increase in its octane number by 2 points.
Physico-mechanical properties of vulcanizates based on liquid-phase-filled with ozonated technical carbon rubber SKS-30 ARK
Authors: Kiselev I. S.
Published: December 2024

Currently, highly oxidized carbon black is in demand in the production of elastomers, since commercially produced furnace carbon black contains a small amount of oxygen-containing groups. A highly active filler can be obtained by modifying furnace carbon black using strong oxidizing agents such as nitric acid, ozone, hydrogen peroxide, etc. Using an elastomeric composition obtained by liquid-phase combining an aqueous dispersion of ozonolized carbon black P324 with styrene-butadiene rubber SKS-30ARK at the isolation stage made of latex using ultrasonic influence, reduces the mixing time at the stage of manufacturing rubber compounds by more than 51%. It has been shown that vulcanizates based on an elastomeric composition obtained by liquid-phase combining an aqueous dispersion of ozonolized carbon black P324 with SKS-30ARK rubber at the latex stage have higher strength properties in comparison with vulcanizates obtained by traditional “dry” mixing of rubber with furnace carbon black P324. It was revealed that emulsifying latex components adsorbed by nanodispersed carbon black contribute to the stabilization and dispersion of rubber compound ingredients. It has been established that the exclusion of stearin from the composition of rubber compounds not only reduces the production time of rubber compounds, but also contributes to the production of vulcanizates with higher strength properties, which apparently indicates an excessive content of emulsifying agents in the elastomeric composition. Achieving increased physical and mechanical properties of vulcanizates based on an elastomeric composition, obtained by liquid-phase combining an aqueous dispersion of ozonized carbon black P324 with SKS 30ARK rubber at the latex stage using ultrasonic influence, requires adjustment of the composition and vulcanization modes.
Heat transfer mechanisms in cooling towers (theory and calculation methods)
Authors: Shishatskii Y. I. , Nickel S. A. , Tolstov S. A. , Avcinov I. A. , Derkanosova A. A. , Emelyanov A. E.
Published: December 2024

Cooling towers are high-intensity mixing heat exchangers. In them, heat exchange occurs at direct contact (contact) of heat carriers, i.e. in heat exchangers there is no thermal resistance of the wall. When circulating water is cooled by air, part of the heat is transferred due to surface evaporation of water - transformation of water into vapor with subsequent transfer of vapor by diffusion into the air stream. The other part is due to the temperature difference between water and air, i.e. heat transfer by contact (conduction and convection). Heat transfer by direct contact between air and inlet is always accompanied by a process of mass transfer from one phase to the other. This is a typical process of conjugate heat and mass transfer. In our case, evaporation refers to the process of water transition from liquid to vapor state at a temperature lower than the boiling point of water at a given pressure. Since water is cooled in the process of evaporation, the source of energy is water itself. Adiabatic evaporation takes place and the water is cooled to the wet-bulb temperature. Evaporation always takes place in a cooling tower. It is found that heat transfer by evaporation dominates over heat transfer by contact. A heat balance equation is written to determine the air flow rate for cooling water. An equation for calculating the temperature of a wet thermometer is given. A method for calculating the average enthalpy difference of air in a cooling tower is given. The aerodynamic calculation of fan cooling towers is to determine whether the total aerodynamic drag of the cooling tower corresponds to the head developed by the fan. The total aerodynamic resistance is the sum of the resistances of its elements. Formulas for calculating the drag coefficients are written. Water losses due to evaporation, droplet entrainment, filtration, and blowdown are considered.
Modeling of the oxygen distribution in a microfluidic reactor during stem cell cultivation
Authors: Rylkova A. Y. , Guseva E. V. , Safarov R. R. , Menshutina N. V.
Published: December 2024

Microfluidic technologies, called "lab on a chip", are based on working with a small amount of liquid flow, on the order of micro- and nanoliters. This determines the advantages of their use in comparison with volumetric devices, namely, the ability to significantly reduce the cost of reagents, achieve more accurate research results, and make experiments safer. The mathematical modeling, that is a process of researching an object according to its model which is a kind of analogue and replaces it during the research, allows you to accurately describe the process and select the its conditions. Computational fluid dynamics (CFD) includes the numerical methods for solving systems of equations with initial and boundary conditions (or boundary value problems) that describe hydrodynamic and mass transfer processes and that usually do not allow you to get a solution analytically because of their complexity. The possibility of using these numerical methods is presented in the ANSYS Fluent commercial software package. Using this software package the mathematical modeling of a two-channel microfluidic element was carried out, which was used for the cultivation of mesenchymal stem cells, because it is one of the actual problem of biotechnology now. In this work, the process of transport of nutrient to cells through a porous membrane was studied, as well as the behavior of the flows of the nutrient medium in the channels of the device. A mathematical description of transport of oxygen in the form of systems of equations with initial and boundary conditions that consider the permeability of oxygen with the walls of the channels, the transfer of substance through the membrane and the kinetics of its consumption by cells is given. The equations were also derived that describe the dynamics of the fluid flow moving in the channels of the microfluidic device and passing through the membrane. The results of 15 options for modeling the hydrodynamic regime of the device are presented. The developed model makes it possible to select the optimal range of operating parameters for culturing various types of cells.
Modern Biotechnology to produce Dairy Dessert with Functional Ingredients
Authors: Konovalov S. A. , Gavrilova N. B. , Polyansky K. K. , Shchetinin M. P. , Chernopolskaya N. L.
Published: December 2024

Wild plant raw materials are widely distributed, stand out with a high yield and are easily cultivated throughout the Siberian Region of Russia; they are a valuable source of vitamins, minerals, dietary fiber, organic acids, phenolic compounds and other substances that can have a healing effect on the human body. Currently, a wide range of dairy products using local wild plant raw materials is not sufficiently represented on the shelves of most Russian stores, which leads to the conclusion that it is necessary to create innovative biotechnologies of dairy products for a healthy diet. Dairy products of the dessert group, for example, puddings, cocktails, mousses, smoothies, ice cream and sorbets, etc. are especially popular among the population of the country, especially among children and adolescents. Functional food ingredients made from vegetable raw materials, as part of dairy desserts, have immunomodulatory and radioprotective properties, reduce the risk of any disease, and have a preventive effect on the health of consumers. The article provides a detailed analysis of scientific research related to the development of technology for dairy products for healthy nutrition based on dairy and vegetable raw materials. Subjects for scientific research, prime ones of which is cream, are described; standard organoleptic, physicochemical, microbiological and biological research methods are applied with the usage of modern devices; as well as mathematical and statistical methods for the analysis of experimental data are used At the final stage of the scientific research, the technology for the production of a dairy dessert bioproduct is presented; the motivation for the use of biologically active agents in its production is substantiated; indicators of quality, nutritional and biological value, storage stability and shelf life of a new dairy dessert are given.
Visual association, emotional impact, and authenticity in food design in modern gastronomy
Authors: Kopylova A. V. , Gurova D. V. , Martynovich A. D.
Published: December 2024

The article examines how the preservation of traditional values and their interpretation in a modern way contributes to the creation of food concepts that meet the desires and expectations of the modern consumer, the role of the visual aspect in creating an emotional impact on the consumer through the features of color combinations, textural contrasts and compositional techniques in culinary design. The research methods include conducting an experiment on the use of food design on the traditional dish “Tom Yam” and surveying an audience of 18–24 years old in the amount of 40 people. The respondents were asked questions related to their associative skills in the field of catering, the relevance and need for the use of food design. The study shows that the gastronomic market is constantly changing and evolving under the influence of new trends, consumer demands and expectations, flexibility in adaptation and innovation plays an important role for successful culinary projects. The study focuses on the importance of food visual appeal as a factor influencing taste perception and overall emotional consumption experience. The results of the study allow us to better understand the importance of the visual component in food design and its impact on consumer choice. It was revealed that the attractive visual component of a dish has a direct reflection on the perception of its taste and the overall emotional impression of consuming the dish. Color combinations play a key role in shaping associations and emotional responses among consumers, and textural contrasts in culinary design can significantly enhance the appeal and interest of a dish.
Application of virtual simulators in the processes of electrodialysis separation of industrial solutions
Authors: Shestakov K. V. , Lazarev S. I. , Dolgova O. V. , Polyansky K. K.
Published: December 2024

Electrodialysis separation is increasingly used in industrial production. New technological processes, types of equipment, and components of devices are being introduced. Such work is expensive, time-consuming and requires working out. Errors in the operation of new equipment, when separating mixtures, can lead to emergencies, failure of device components or a complete shutdown of production. Therefore, it is proposed to use simulation and virtual simulators to simulate new technological processes, test equipment and train personnel. Virtual simulators provide an opportunity to work out the main parameters of the electrodialysis separation process, assess the nature of the processes taking place in the device, and the effectiveness of introducing new technologies without loading equipment and personnel. The developed virtual simulator simulates the operation of an industrial electrodialysis unit. The use of the simulator allows you to simulate the technological process in real time, change the basic parameters of the devices, set the input and output characteristics of solutions, evaluate the efficiency of electrodialysis equipment, work out a sequence of actions in case of emergency situations. An intuitive interface is used, and it is possible to obtain detailed background information at any stage of training. The developed virtual simulator is designed to train students, test knowledge and improve the qualifications of employees. The proposed training program in the form of scenarios can be adapted to the required speed of assimilation of information and the level of understanding of the material. The developed program can be used to assess possible malfunctions of production equipment, the causes of emergency situations during operation and when developing approaches to their elimination.
Bioelectrocatalytic oxygen reduction by bacterial laccase on electrodes modified with multi-walled carbon nanotubes
Authors: Alferov S. V. , Fedina V. V. , Egorov K. A. , Trubitsina L. I.
Published: December 2024

In this work, the electrochemical behaviour of bioelectrodes based on bacterial laccase Streptomyces carpinensis VKM Ac-1300 obtained using different immobilization methods was investigated. The bioelectrodes were formed by fixing the enzyme on the electrode surface by simple adsorption, by adsorption on the modified electrode by multi-walled carbon nanotubes and by covalent bounding of the enzyme by carboxyl groups with functionalized multi-walled carbon nanotubes. The orientation of immobilized laccase enzymes and their ability to direct and mediated electron transfer were assessed by direct amperometry at constant potential. It was found that, depending on the method of immobilization, from 5 to 10% of immobilized enzyme has the correct orientation and, consequently, the ability to direct electron transfer. At the same time, covalent bounding of protein on the surface of graphite electrodes modified with nanotubes leads to a more active direct electron transfer, an increase in the rate of oxygen reduction and long-term electrode stability. Thus, for bacterial laccase Streptomyces carpinensis VKM Ac-1300 the possibility of direct electron transfer at their immobilization by covalent bounding with carboxyl groups of multi-walled carbon nanotubes was shown. The developed bioelectrodes can be used as cathodes in biofuel cells.
Application of raw ingredients from beet roots in the food industry
Authors: Reshetnik E. I. , Pakusina A. P. , Platonova T. P. , Gribanova S. L. , Babukhadiya K. R. , Shkolnikov P. N.
Published: December 2024

Beet roots are a source of valuable nutritional components that have therapeutic and prophylactic properties and can be used as a raw material in the production of various types of food products. The biochemical indicators of the root crops of table beet varieties grown in the Amur region: Success, Detroit, Primorskaya 4, Tsilindra, Valenta and the hybrid Pablo F 1. The largest amount of sugar was found in the Primorskaya 4 variety (15,0%), titratable acidity in terms of malic acidity - in the Valenta variety (0,590%), vitamin C in the Detroit variety (10,90 mg/100g), dry matter in the Success variety (21,75%), ash content in the Cilindra variety (1,17%). The highest level of accumulation of coloring substances (betaxanthins and betanins) in beet roots was noted for the varieties Success (31,04% and 199,80%, respectively) and Valenta (26,56% and 169,91%, respectively). The resulting juice from beetroot variety Success, previously subjected to heat treatment, was added as a natural coloring and enriching component to the curd product in amounts of 1,0%, 1,5% and 2,0% by weight of the finished product. Organoleptic characteristics were determined in the obtained samples of curd products; the control was a sample without the addition of beet juice. Physico-chemical quality indicators were established in sample 2, which has the best organoleptic profile. In the finished product, the mass fraction of fat was 5,0%, the mass fraction of protein was 14,0%, sucrose was 3,26%, the titratable acidity value complies with the requirements of regulatory legal acts. Enrichment of various food products with food ingredients from beet roots will expand the range of products for therapeutic and prophylactic purposes.
Dry hopping of beer as a method of expansion range for small enterprises
Authors: Kazartsev D. A. , Klyuchnikov A. I. , Klyuchnikova D. V. , Zueva N. V. , Krivanosov I. N. , Kuligin D. L.
Published: December 2024

Today, in the conditions of mini-breweries of various production capacities, the urgent task is the constant search and development of new non-traditional varieties of beer, their improvement in order to expand the range of drinks with various exquisite tastes and aromatic shades. Undoubtedly, these conditions are one of the elements of sustainable growth and success in the development of the brewing industry. Traditional hopping during the boiling of beer wort is inevitably accompanied by the loss of some aromatics, enhanced by the transformation of aromatic compounds during fermentation. The purpose of dry hopping is to infuse the beer with additional fresh hop flavor and aroma. Dry hopping is a cold infusion that not only increases the intensity of the hop aromatics, but also adds notes that are significantly different from those produced by late hopping during the boil. A necessary basis for obtaining new varieties of beer with unique and inimitable taste and aromatic characteristics is the use of certain aromatic varieties of hops added to drinks in a certain dosage in the required sequence, at various technological stages of their production and in various combinations. This article discusses methods for dry hopping beer at the stage of main fermentation and after its post-fermentation, provides methods and experimental equipment for preparing beer wort, fermentation and dry hopping, indicates the varieties of hops used and their dosage, identifies the organoleptic properties of beer samples prepared by different dry hopping methods hopping, a comparative assessment of the organoleptic and physico-chemical parameters of beer samples hopped in the classical way (during boiling of beer wort) is given.
Fermented milk drink enriched with products of deep processing of grape seed
Authors: Pozhidaeva E. A. , Popov E. S. , Okorokova A. M. , Khorpyakov M. M. , Durova J. V. , Grebennikova M. S.
Published: December 2024

A promising direction in the technologies of functional food systems is the use of products of deep processing of plant materials with a high biopotential and proven therapeutic effect on the body. To fully realize the natural potential of bioactive plant materials in the human body, it is necessary to ensure their high bioavailability, as well as absorption efficiency. This condition can be achieved by combining plant components with biomasses of probiotic microorganisms in an active state, responsible for the most important functions in the body, including the synthesis and transport of necessary substances from the intestine to the blood. The article presents the results of a study of antioxidant activity, microbiological properties of a fermented milk drink based on a consortium of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains with the inclusion of partially defatted grape seed flour. There are presented data of chemical composition, antioxidant characteristics of grape seed meal. The study of the functional and technological properties of grape seed flour was carried out in various media, such as distilled water, curd whey, normalized mixture with a mass fraction of fat of 2.5%. The data obtained prove the possibility of using grape seed meal in food technologies as an alternative to the food additives used, which allows not only to improve the consumer properties of food products, but also to expand their functional properties. Based on the results of the study of organoleptic indicators, it was found that the product under development has increased consumer characteristics and can be recommended for inclusion in the daily diet of various categories of citizens, including those working in harmful and extreme conditions, subjected to antibiotic and chemotherapy, athletes.
Study of rheological properties of fermented milk drink
Authors: Dolmatova O. I. , Mukhorkina S. V.
Published: December 2024

Fermented milk drinks belong to a group of products that improve the functioning of the gastrointestinal tract, and can also be recommended as a preventive and therapeutic agent for a number of diseases. Currently, the priority task of the food industry is to create products with a balanced composition, most often with a combination of raw materials of various origins. However, additives added to fermented milk drinks can both improve its rheological properties and worsen it. The authors obtained a fermented milk drink with the following formulation and component composition: whole milk, skimmed milk, sourdough acidophilic lactobacilli "Narine", bifidobacteria B.bifidum, B.longum, lukuma powder. Lucuma powder is a source of carbohydrates, vitamins and dietary fiber. Fermented milk drink was produced using traditional technology. A special feature was the operations of preparation and application of starter cultures and lukuma powder. The finished fermented milk drink was cooled and packaged. It was stored at a temperature of (4 ± 2) ° C. Acidophilus with a similar mass fraction of fat was studied as a control sample. The prototype of the drink had a sour-milk, fruity taste and smell, slightly sweet, had a creamy color, uniform throughout the mass. In order to establish the effect of lukuma powder on the consistency of the finished drink and during storage, its rheological properties were studied. The viscosity of the prototype was increased by 30% compared to the control one. The consistency of the drink is stable during storage; homogeneous, moderately viscous, with a disturbed clot. According to the results of studying the dynamics of syneresis in a fermented milk drink with lukuma powder, the strongest connection with the clot was established compared with the control sample. The amount of serum obtained during the experiment in the experimental sample was two times less than in the control sample. This fact can be explained by the influence of lukuma powder on the rheological properties of the drink.
The use of cold-pressed linseed oil in combination with white lupine, which has undergone barohydrothermal treatment, as part of compound feeds for Rainbow trout (Oncorhynchus mykiss)
Authors: Kuchikhin Y. A. , Razmochaev E. A. , Kochetkov N. I. , Nikiforov D. L. , Evseev E. V.
Published: December 2024

The production costs of growing trout associated with feeding with intensive commercial growth is 50-60% of all production costs, therefore, it is necessary that fish feeding give a high economic effect. Currently, due to the high intensification of commodity aquaculture, the costs of the production of commodity fish are increasing, and, as a result, they increase its cost for the consumer. Combageum enterprises are forced to search for new highly effective components for the production of compound feeds that provide the body with the necessary nutritional and biologically active substances, as well as high-quality proteins and fats. To do this, plant components are introduced into the composition of compound feeds, among which plant concentrates occupy the main place - grain after various processing, vegetable oils, etc. In this work, the effectiveness of the use of cold-pressed linseed oil in combination with white lupine that has undergone barohydrothermal treatment (BGTO), as part of a compound feed for rainbow trout (Oncorhynchus mykiss), where linseed oil replaced 65% of fish oil, was investigated. The comparison was made with the formulations: without the inclusion of white lupine with 50% replacement of fish oil with rapeseed oil and with pure fish oil. The use of linseed oil in combination with white lupine after barohydralthermic treatment has led to an improvement in fish-breeding and biological indicators, and has also reduced the cost of compound feed. The conducted hematological studies allow us to assert that there is no negative effect of linseed oil and white lupin barohydralthermic treatment on the physiological state of rainbow trout. The structure of the intestinal tissue in all samples had no significant morphological changes. The conducted research allows us to conclude that it is possible to replace fish oil in the composition of production feeds for rainbow trout by up to 65%.
Possibility of using a plant dispersion from legume grains to improve the properties of wheat bread
Authors: Veber A. L. , Leonova S. A.
Published: December 2024

Bread made from wheat flour is a socially important food product that is in stable demand among the population. Over the past two decades, bakery technology has seen a trend toward the growth of mass-market products enriched with essential nutrients, taking into account consumer preferences. The most important property for consumers of bakery products, among others, is maintaining their freshness during storage. To enrich the recipe, a plant dispersion was chosen from sprouted peas of the Pamyati Khangildina variety and beans of the Lukerya variety, which are 1.2 and 1.6 times higher in protein content than pasteurized skim milk and the plant-based drink “Soy Milk” by 1.2 and 1.6 times, respectively. To optimize the dosage of the plant dispersion, its effect on the organoleptic, physico-chemical and structural-mechanical properties of the crumb was studied. Dispersion dosages of 10%, 15% and 20% by weight of flour were used. It was established that the use of a plant dispersion from sprouted grains of peas and beans in an amount of 20% by weight of flour in the wheat bread recipe has a positive effect on its quality indicators. There was an increase in specific volume by 3.0% and 3.3%, respectively, an increase in porosity by 2.6 and 3.0%, respectively, an increase in the overall crumb deformation (compressibility) by 20.11 and 26.43%, with - responsibly in relation to the control sample. The total organoleptic assessment score on a 100-point scale exceeded the control sample by 4.82 and 6.56 points, respectively. The use of a plant dispersion in an amount of 20% by weight of flour in the bread recipe also ensures the stability of physico-chemical parameters during storage for 72 hours. It has also been established that when consuming 100 g of bread, which contains 20% of a plant dispersion, a degree of meeting the daily physiological need for protein by 9.9%.
Properties of soybeans as a guarantee of economic accessibility of the product
Authors: Pashina L. L. , Reshetnik E. I. , Pakusina A. P. , Gribanova S. L. , Derzhapolskaya Y. I. , Shkolnikov P. N.
Published: December 2024

The article examines the role of the physical properties of soybeans in increasing the yield and quality of the product, which directly contributes to increasing the economic availability of soybeans on the market. The study highlights the importance of optimizing characteristics such as grain size, uniformity and moisture content, which improves processing processes and reduces production losses. It analyzes how stable physical properties of soybeans can reduce risks in agro-industrial production, increase resistance to climate change, diseases and pests, which ultimately helps to stabilize prices and make food more affordable for consumers. Special attention is paid to the importance of soybeans as a high-protein product in the context of global population growth and the need to increase production efficiency to ensure food security. Soy plays a significant role in improving the economic accessibility of food due to its high nutritional value and relatively low cost. As a source of protein, soy often serves as an affordable alternative to more expensive meat products, which makes it especially important for budget nutrition in low-income regions. It is concluded that further research and improvement of the physical properties of soybeans can significantly enhance its role in the economic accessibility of healthy nutrition on the world market, which opens up new opportunities for agronomy and biotechnology.
Targeted fermentolysis of pumpkin pulp as a tool for developing the quality of semi-finished products
Authors: Rozhnov E. D. , Shkolnikova M. N. , Abbazova V. N. , Averyanova E. V. , Romanyuk T. I. , Ososko P. K.
Published: December 2024

Effective processing of agricultural products using biotechnology methods is one of the global trends in the development of agriculture and the food industry. The use of pumpkin pulp in food formulations increases their biological value due to the micronutrient β-carotene contained in it, reduces the cost of products and increases shelf life. The main goal of the study was the selection of enzyme preparations and conditions for their use to improve the quality of the semi-finished product from pumpkin pulp Cucurbita spp. Fresh pumpkin fruits from the 2020-2023 harvest were used as research objects. consumer maturity level. It has been established that the gelatinization temperature of pumpkin starch lies in the range from 65 to 75 °C for all studied pumpkin varieties. When the heating temperature rises above 75 °C, the process of starch boiling begins, which is accompanied by a decrease in the viscosity of pumpkin puree. It has been shown that the most suitable enzyme preparations for targeted enzymolysis of the starchy part of pumpkin puree are α-amylase preparations Termamyl SC and Amylorizin at a dosage of 25 units amylolytic activity/g of raw material, ensuring complete hydrolysis of starch within 40–55 minutes. As shown by the results of a tasting analysis, after enzymolysis with amylolytic enzyme preparations, the taste of raw vegetables and the unpleasant starchy taste noted in native pumpkin puree became practically imperceptible, which proves the effectiveness of the proposed method of directed enzymatic lysis for improving the quality of the semi-finished product from pumpkin pulp. The presented research results make it possible to create the prerequisites for the industrial technology of processing pumpkin into semi-finished products with high nutritional and biological value due to low temperature effects on native raw materials, which will improve the organoleptic properties of the finished product, as well as preserve pumpkin carotenoids during processing
Calculation of the powder fractionation process in a tubular centrifuge rotor
Authors: Gribkova V. A. , Semenov E. V. , Slavyansky A. A. , Mitroshina D. P. , Antipov S. T.
Published: December 2024

The centrifuge offered to the reader's attention is used in a wide variety of industries. From a technical point of view, it is characterized by an elongated, solid, high-speed rotor that results in a high separation factor. This tubular rotor machine is often used in the processing of liquid media with unique properties, for the purpose of their separation (with particles of 0.5-5 μm in size, with a volume concentration of solids of no more than 2%), as well as in cases where emulsions are difficult to separate; In food production – in the processing of fruit juices, bacterial broths. An important segment of the scientific and technical field, when the use of tubular centrifuges in practice, is the fractionation of suspended solids based on them, as well as in the dispersion analysis of highly dispersed and colloidal systems. At the same time, it should be emphasized that, although from the standpoint of optimizing the centrifugation process, the formation of a layer of sediment on the rotor wall, the problem studied here was raised in the works of such scientists as Sokolov V.I., Becker E., Aleksandrov O.E. and others, it has not yet been sufficiently worked out. In this article, on the basis of the scientific position on the given motion of a particle with the so-called critical diameter in a thin-layer liquid flow, a method of step-by-step fractionation of polydisperse powder suspended in liquid in the rotor of a tubular centrifuge is proposed in order to isolate particles of a given size from it. Numerical simulation of the fractionation process is carried out on the test crushed material, which can be used in practical conditions.
Effects of ultrasonic treatment on protein extractability during complex processing of sunflower seeds
Authors: Shaginova L. O. , Zabodalova L. A. , Demianenko T. F. , Domoroshchenkova M. L. , Krylova I. V.
Published: December 2024

In this study sunflower seed cake produced on a screw press by cold pressing of dehulled sunflower seeds of confectionery-type sunflower was used as a raw material for obtaining of sunflower protein preparations. Ultrasonic treatment of the phenol-free cake was applied for improvement of extractability of proteins after the removal of phenolic compounds by treatment of dehulled sunflower press cake with an aqueous ethyl alcohol solution. Sonification was accomplished by the generator at ultrasound frequency of 22.00 ± 1.65 kНz with a duration of ultrasonic treatment from 5 to 15 minutes. Extraction of proteins was carried out in a mild alkaline medium with 0.1 % sodium bicarbonate solution with a hydro module of 1: 5 and temperature of 45 ± 2° C. Protein and dry matter content of protein extracts proportionally increased after 5–12 minutes of ultrasonic treatment with the formation of homogeneous protein extracts stable to solid phase separation and characterized by a lighter colour in comparison with the control sample not subjected to ultrasonic processing. However, after 15 minutes of ultrasonic treatment protein extracts lost uniformity with sedimentation of a solid fraction. Studies demonstrated that application of ultrasonic treatment prior protein extraction resulted in a growth of dry matter and crude protein content of sunflower protein extracts correspondently to the duration of sonification. This effect might be beneficial for an increase of protein yields in processes of manufacturing of light-coloured sunflower protein concentrates and isolates and for manufacturing of functional protein drinks from sunflower seeds. Additionally, it has been shown that sonication of sunflower protein solutions obtained after extraction of protein substances with 0.1 % NаНСО3 solution and removal of insoluble residue significantly improved their sedimentation stability and resulted in a lighter colour of resulted protein solutions in comparison with a conventional treatment by a high-speed disperser. Such treatment might be used in processes of manufacturing of dairy milk analogues from sunflower seeds.
Low molecular weight polyisobutylene (PIB): industrial and economic applications, market analysis
Authors: Filatova M. V. , Shevtsov Y. V. , Kazakov T. I. , Savvinay E. A. , Oleynikov S. V.
Published: December 2024

The article discusses one of the most popular polymers today - low molecular weight polyisobutylene (PIB). Its production and economic purpose is revealed, and an analysis of the market for this polymer is carried out. Low molecular weight polyisobutylene is one of the most popular materials in manufacturing and can be used in various industries. Low molecular weight polyisobutylene is ideal for use in a variety of industries such as conveyor belts, sealing materials, adhesives, sealants, emulsifiers and many others. Low molecular weight polyisobutylene is also widely used in the production of elastomers, which find applications in the automotive, aerospace and oil and gas industries. Elastomers containing PIB are highly elastic and resistant to various types of influences, such as high temperature, petroleum products and other chemicals. The low molecular weight polyisobutylene market is one of the most dynamically developing in the world; the production capacity of PIB (low molecular weight, medium molecular weight, high molecular weight) is more than 1 million tons per year. The share of polyisobutylene imports in Russia today is 99%, and the share of suppliers who have stopped supplies to Russia due to sanctions in the total volume of imports is about 85% (1). The only manufacturer of high-molecular and low-molecular PIB in Russia is JSC Efremov Synthetic Rubber Plant, which produces about 4000 MT of polymer. Considering the large share of suppliers who left the Russian market, there was an urgent need to find alternative suppliers, as well as import substitution. The Russian low molecular weight polyisobutylene market is a competitive and dynamic sector that is currently experiencing increased demand from consumers. Taking into account the sanctions, the main supply region is becoming Asian, while Russian manufacturers are actively investing in the creation of domestic production of low molecular weight polyisobutylene. The Russian polyisobutylene market continues to grow, and the demand for this material remains stable.