bluuebunny/crossref_metadata_2025 huggingface dataset:
Development of pancake recipes for industrial production
Authors: Vasyukova A T , Alekseev A E , Talbi Mounir , Moshkin A V , Bondarenko Yu V , Kulakov V G
Published: July 2022

Functional components of the recipe of pancakes of centralized production on the Shpakovsky apparatus, the Atesy pancake machine, the La Monferrina C1 pancake machine have been developed. It is established that the baking time of one serving is from 57 seconds to 1 minute 11 seconds at a temperature of 250°C. The article presents data on the influence of various liquid media (water, milk), as well as additives of pre-processed powder from plant raw materials (tomato, parsley, dill, apple, carrot, soybean and Jerusalem artichoke) on the structure of liquid unleavened dough prepared for the industrial production of pancake tape using the Shpakovsky apparatus, blinnautomatic e La Monferrina C1, pancake machine Monferrina C1. Various amounts of a modifier based on the use of rice flour made from whole grains, a dispersed powder of vegetable biologically active additives, were added to the flour suspension. Studies have shown that the addition of a small amount of vegetable powder (1,0... 3.0 %) allows one to modify the microstructure of the obtained suspensions. This modification includes refining of rice starch grains, stabilization of the non-delaminating structure with reduced sizes of matrix inclusions of solid particles of plant biologically active additives, as well as the formation of spherical inclusions of rice starch pasteurized at 50 and 100 °C. At the same time, the addition of such modifiers as vegetable additives has little effect on the morphology of the liquid dough consisting of a conditioned aqueous medium and fillers. On all devices, the pancake band was elastic, did not break, was well cut off with a knife-cut off and, compared with the control sample prepared on the basis of wheat flour, was thinner and more uniform throughout the area. Depending on the shape of the drum, the frying surface, the pancakes turned out to be round and rectangular in shape.
Influence of yacon on the quality and safety of bread
Authors: Derkanosova N M , Vasilenko O A , Shelamova S A , Derkanosov N I
Published: July 2022

The prospects of using Yudinka yacon as an ingredient ensuring the quality and safety of bakery products are considered. To increase the technological effectiveness of the use of yacon, pre-drying and grinding of root tubers of yacon are proposed. The composition of the powdered semi-finished product has been studied. Qualitative characteristics and prebiotic properties have been demonstrated by preliminary studies. The maturation processes of the dough from varietal wheat flour with the introduction of various dosages of the enriching ingredient have been studied. From the point of view of organoleptic, quality and safety indicators, the content of physiologically valuable nutrients - dietary fiber, iron and selenium, it is recommended to add 7% of powdered semi-finished yacon to the bread recipe from high-quality wheat flour.
Introduction of innovative ways of drying mushrooms
Authors: Belyaeva M A , Gajour A A , Koroleva E I , Bezotosova O K , Eremin A E
Published: July 2022

The article presents the results of research work to identify the optimal parameters of drying mushrooms, shows the nutritional value of mushrooms. The process of drying mushrooms can significantly improve the taste and nutritional properties of this product, improve its quality, make it more easily digestible by the human body, as well as increase the shelf life of the product and facilitate its transportation. The optimal parameters and a more acceptable method of drying mushrooms are proposed, in which the organoleptic parameters are improved, the required parameters are achieved, the humidity of the mushrooms is set by the technical conditions and GOST standards, while the duration of drying and the cost of the process are minimized.
Full factorial experiment to determine optimal technological modes in production of enzymed canned pond fish
Authors: Alekhina A V , Nazina L I , Kutsova A E , Kosenko I S , Pegina A N , Egorova G N
Published: July 2022

In the context of modern market economy, successful performance of enterprises should be ensured by high quality and competitive produce. The modern processing industry is becoming increasingly dependent on enzyme preparations used in food production. The paper deals with some optimal production conditions for cathepsin-supplemented canned pond fish used for increasing the efficiency of technological processes to reduce the duration of salting and ensure quality canned fish that meet consumer preferences. A full-factor experiment in salting cathepsin-supplemented pond fish determined the magnitude of quantitative effects on the pH value and salt content in the product.
Technology of producing butter with long-term storage from goat milk
Authors: Pavlova T A , Dunaev A V , Danilova E S
Published: July 2022

Goat milk is a unique food product. The composition and properties of raw goat milk for butter manufacture were studied. The technology of producing goat butter by the cream churning method was described. The storage capacity of goat butter was studied in two temperature conditions: plus (3 ± 2) °C (mode I) and minus (16 ± 2) °C (mode II). Assessment of quality indicators for storage mode I was made at the beginning and end of the storage period, that is, when the butter reached 45 days of age. Butter quality indicators for storage mode II were monitored after 2 months, i.e. upon reaching the shelf life of 60, 120 and 180 days. In the work, the generally accepted methods of studying biochemical (acidity of butter and fatty phase, acidity of milk plasma) indicators of butter quality, as well as original instrumental methods for studying the taste and aroma of goat butter – gas headspace chromatography, were used. Flavoring bouquet of goat butter was investigated by gas chromatographic tests. The defining features of the flavoring bouquet of the butter, volatile flavoring substances, were established, the dynamics of changes in its quality indicators in storage was studied. The features of the fatty acid composition of the fatty phase of goat butter were determined. The possibility of long-term storage of goat butter while maintaining its organoleptic, biochemical and other quality indicators has been proven.
Application of two-stage salting of meat by-products in pork whole-muscle production with abnormal autolysis
Authors: Kutsova A E , Polyanskikh S V , Ilyina N M , Slobodyanik V S , Maslova Yu F , Kutsov S V
Published: July 2022

Currently, in order to intensify technological processes, improve organoleptic indices of produced products and increase the output of finished products, multicomponent brines are used in pumping meat by-products. All components of pumping brines act in combination and affect osmotic, diffusion and biochemical processes in meat by-products. As a result of selecting brine components with directed action, a product of a given quality can be obtained. Since all brine components interact with each other, this can lead to an uncontrolled salting, so attention should be paid to the development of technologies and formulations of multicomponent brines taking into account the properties of raw materials and salting ingredients. The purpose of the study was to substantiate the choice of an enzyme preparation for the production of whole-muscle products, as well as to develop a scheme for salting and ripening raw materials taking into account the characteristics of the interaction of salting ingredients with each other. The experimental studies proposed a two-stage technology for pumping meat raw materials with brine prepared from curd whey using a complex of proteolytic enzymes. Products developed on the basis of the proposed technology were characterized by good organoleptic indices and functionally technological properties. Thus, the use of two-stage salting in the production of whole-muscle products will increase the quality and nutritional value, expand the range, and will make it possible to comprehensively use valuable meat by-products due to the possibility of adjusting its initial properties.
Girasol syrup in creation of special fermented milk drinks
Authors: Suhareva T N , Sergienko I V
Published: July 2022

The high content of inulin in girasol tubers makes it possible to use it as raw material for the diabetic food production: juice, flour, syrup, confectionery and bakery products. The rich composition of biologically active substances in girasol tubers gives this plant advantages for creating highly effective medicines. The beneficial effect of girasol on the metabolism regulation diseases of diabetes, hypertension, arrhythmia, atherosclerosis, coronary heart disease, obesity has been proven. The use of girasol in food causes a diuretic, choleretic, laxative, restorative and tonic effect, it is recommended for gastrointestinal tract diseases, urolithiasis and cholelithiasis, removes toxins and slags from the body, calms the nervous system. Girasol syrup surpasses many other vegetable syrups in terms of the concentration of carbohydrates, minerals and vitamins. It contains sugar, calcium, magnesium, and phosphorus salts. A large amount of iron is present, which is necessary for the processes of hematopoiesis. Easy digestibility and nutritional value make it indispensable for impaired liver and kidney function. New fermented baked milk is a functional food product that is useful for people with diabetes, obesity and other diseases that exclude or limit sugar consumption. Girasol activates the nervous, immune, and endocrine systems, improves blood quality. Organic acids in girasol have an antioxidant effect.
Calculation methods in the meat and egg sausages technology
Authors: Agafonychev V P , Makhonina V N
Published: July 2022

Poultry sausages are available on the Russian market. The solution of the problem of increasing the volume and expanding the range of these products requires the introduction of new technological techniques in the process of its production. It is known that the high quality of boiled and semi-smoked sausages provides an optimal ratio of protein, fat and water in minced meat (P/F/W), but in the framework of traditional technology, due to the heterogeneity of the chemical composition of meat raw materials, it is very difficult to meet this requirement in practice. A solution to this problem is proposed by selecting meat raw materials based on a method that allows providing a given ratio of P/F/W in sausage filling by calculation. Within the framework of traditional technology, the mass fraction of useful egg components in the composition of boiled sausages is limited to 5% -10% due to the occurrence of a specific taste if it is exceeded. As a technological technique that eliminates this drawback, the freezing of egg components before being added to the minced meat was used, which allowed one to increase the mass fraction of egg components in sausages to 35% -45%. The mechanism of changes to which frozen particles of egg components are subject during the preparation and heat treatment of sausage filling is revealed. Based on the knowledge of this mechanism, using the energy balance method, a method for calculating the duration of defrosting egg components of meat and egg products, depending on the mass of particles and the temperature of the minced meat, was developed. The proposed methods are applied in the production of prototypes of products and used in the development of technical documentation for the production of sausages with a high content of egg components.
Development of technology for minced beef products using by-products
Authors: Brazhnaia I E , Benzik I N , Kulik O M , Sudak C N
Published: July 2022

The article studies the relevance and necessity of using by-products in the technology of food production, outlines the technology for the production of minced beef products using by-products, in particular, beef lung for the production of cutlet mass. The results of a sociological survey and analysis of consumer preferences of the population of Murmansk in relation to finished products and semi-finished products using by-products in technology are presented. A basic recipe for chopped products with by-products has been developed and its optimization has been carried out using the method of computer modeling. To search for a formulation close to the optimal formulation, the method of rotatable orthohanolic experiment planning was used. The results were processed according to standard methods using the Datafit 9.0 computer program. Experimental results of mathematical modeling are presented. The analysis of the obtained results has been carried out. It was found that chopped products made according to the specified recipe are well formed, during heat treatment they retain their shape, the taste of offal is weakly noticeable.
The influence of technological methods for the production of ripening cheeses on the development and metabolism of the acid-forming component of the bacterial starter culture of Lactococcus lactis subsp. cremoris.
Authors: Sviridenko G M , Shukhalova O M
Published: July 2022

Cheese is a food product obtained by concentration and biotransformation of the main components of milk under the influence of enzymes of microorganisms and physicochemical factors. The article presents the results of the influence of various technological parameters of the production of ripening cheeses on the course of microbiological and biochemical processes under the influence of starter microorganisms of Lactococcus lactis subsp. cremoris. As part of the research, Gouda-type cheeses with a fat mass fraction of 45 % were produced using a combination of Lactococcus lactis subsp. cremoris. The degree of influence of the temperature of the second heating, salt content and ripening conditions on the course of physicochemical, biochemical and organoleptic processes and quality indicators of cheese, determined by the level of development and metabolism of the used starter cultures, was evaluated. The best result was obtained with a combination of the temperature of the second heating (38±0.5) °C, the salt concentration in the finished product (2.8±0.1) % and the ripening temperature (11±1) °C, which provided conditions for the directed development and metabolism of starter microorganisms of Lactococcus lactis subsp. cremoris.
Prospects for the use of minced tilapia meat in the production of multicomponent fish-based pates
Authors: Dvoryaninova O P , Sokolov A V , Sukharev I N , Shubkin S Yu , Zakharov V L
Published: July 2022

The paper considers the prospects of the use of minced tilapia in the production of multicomponent fish-based pates with the addition of vegetable raw materials. A recipe for fish pate Raduzhny and a technological scheme for its production are developed. The analysis of the technological process shows that the product is characterized by a high stable yield and minimal losses. The developed product has a high biological value of proteins (87.44%), which is associated with a high degree of balance in the composition of amino acids. The evaluation of organoleptic and physicochemical indicators proves that the Raduzhny fish pate has high consumer properties.
Technological approaches in the production of soft cheeses using the milk of cows of the red-mottled breed of the Voronezh type of organic production
Authors: Derkanosova A A , Kurchaeva E E , Artemov E S , Vostroilov A V , Kashirina N A , Karpeeva E V
Published: July 2022

The main task of dairy cattle breeding is to increase the productivity of cows, which is closely related to the characteristics of processed raw materials and the expansion of the range of produced cheeses. The aim of the study is to study the influence of the genetic potential of the red-mottled cattle breed on the technological properties and cheese suitability of milk. The results of studies on the effect of the enzyme – probiotic additive "Rumifit" – on the chemical composition and amino acid balance of the milk of the red-mottled breed of cows of the Voronezh type are presented. The production of soft cheeses was from three groups of animals. The 1st group (control) received a standard feed ration, accepted in the conditions of LLC "Bolshevik". The 2nd group of animals received the enzyme-probiotic drug "Rumifit" in a dosage of 80 cm3 per animal head; the 3rd group of animals received the probiotic drug "Rumifit" in a dosage of 60 cm3 per animal head. The prospects of obtaining soft cheeses of a combined composition by including a protein concentrate of masha beans in a normalized mixture to increase their nutritional value are shown. The effect of the dosage of the mash bean concentrate on the duration of milk coagulation at different temperatures has been studied. A comparative assessment of the organoleptic and physico– chemical parameters of the obtained cheeses is presented. The conducted studies have shown that a sample of soft cheese obtained from the milk of first-calf cows receiving the enzyme-probiotic "Rumifit" in the diet at a dosage of 80 cm3 per head for 10 days with a cycle after 21 days during the entire lactation period had high organoleptic characteristics and increased nutritional value. This determines the ways of using this milk in cheese making.
Production of meat products based on organic rabbit breeding resources with the inclusion of protein-carbohydrate composites of plant origin
Authors: Kurchaeva E E , Derkanosova N M , Kalashnikova S V , Glinkina I M , Popova Ya A , Zvyagin R N
Published: July 2022

The World Health Organization recommends limiting the consumption of processed and red meat products due to the increased risk of developing cancer of the gastrointestinal tract of people and a decrease in immunity with a new coronavirus infection. An alternative to red meat is rabbit meat, rich in polyunsaturated fatty acids, which prevent carcinogenesis, causing apoptosis, control the cell cycle and the production of eicosanoids. For the production of meat products, dietary supplements are traditionally used to improve the consistency and increase the yield of finished products, which in some cases do not meet safety requirements. In this context, the use of rationally selected biopolymer plant complexes in combination with a protein component of animal origin is promising and can be safely used in the production cycle of products of various compositions. To obtain meat products based on rabbit meat using biotechnological approaches, protein-carbohydrate complexes containing sprouted forms of legumes, jerusalem artichoke dietary fibers and composites of animal and vegetable origin have been developed. Protein-carbohydrate complexes contained 17.2 – 23.7% protein, 2.20 – 4.70% fat and 18.2 – 21.8% dietary fiber in their composition. And conducting a biological assessment on a test culture indicates that the developed protein-carbohydrate complexes are physiological for biotest, that is, they have the necessary level of safety, which allows them to be recommended for enriching meat-based food systems and expanding the range of products produced by meat processing enterprises.
Influence of emulsions of vegetable oils as fat substitutes on the colour and sensory quality of cooked sausages during storage
Authors: Momchilova M , Gradinarska-Ivanova D , Petrova T , Yordanov D
Published: July 2022

This paper presents a study on the possibilities of using two types of emulsions, of chia and grape seed oils, as substitutes for animal fat in the recipe for structureless pork sausages along with quinoa flour added as a stabilising agent to the meat matrix. The effect of the emulsions on the thiobarbituric acid, colour and sensory evaluation of seven experimental formulations of emulsified meat sausages on the 1st, 7th, 14th, 21st, and 28th day of cold storage was investigated. It was found that the higher animal fat content resulted in higher MDA values. In spite of the MDA increase at the end of the storage, these values remained within the permissible limits in the sausages made with vegetable oil emulsions. The samples prepared with chia oil emulsion demonstrated higher L* values compared to those made with grape seed oil emulsion and to the control sample. No statistically significant differences were established in the a* values (P<0.05) between the control sample and the sample where the fat had been fully substituted with chia oil emulsion. All other samples demonstrated higher values of the red and yellow colour components compared to the control sample. The control sample reached the highest overall acceptance at the beginning and at the end of the storage, followed by the samples where chia oil emulsion had been used (samples 2 and 4).
The use of ginger rhizome in the production of meat products based on poultry and rabbit meat
Authors: Teryokhina A V , Kurchaeva E E , Popova Ya A , Uhina E Yu , Maksimov I V , Bailova N V
Published: July 2022

The efficiency of the use of protein-carbohydrate compositions in the production of baked meat product is substantiated. The prospects of using vegetable composites of a protein-carbohydrate composition based on flour from sprouted chickpea seeds, jerusalem artichoke and sodium caseinate dietary fibers, a puree–like semi-finished product from ginger rhizome to improve the functional and technological properties of the stuffing system and obtain a meat product with high technological yield and improved quality characteristics are considered. The optimal dosage of the introduction of additives has been established: protein-carbohydrate complex (15%) to the mass of minced meat and mashed ginger rhizome at a dosage of 5.0% to the mass of minced meat. The use of a complex of additives contributed to the expansion of the range of products produced by the meat industry on the basis of the integrated use of raw materials of animal and vegetable origin.
Investigation of the process of low-temperature canning of turkey meat in an environment of carbon dioxide
Authors: Neverov E N , Korotkiy I A , Korotkaya E V , Neverova O A , Proskuryakova L A
Published: July 2022

In recent years for refrigerated processing of poultry, development and introduction of different apparatuses operating on the principle of the direct contract with carbon dioxide have been conducted. The disadvantages of the used contact apparatuses operating using carbon dioxide are: relatively low output, increased consumption of CO2, its insufficiently effective application. In the paper the construction and the principle of the apparatus operation for refrigerated processing of dead turkeys, the construction of which allows compensating these disadvantages, were presented. For the purpose of realisation of the developed apparatus in the industry, the specialists of Kemerovo State University at the Department of “Heating Venting Air Conditioning” developed an acting model of the apparatus and studied the modes of its operation. In the course of the apparatus operation, the time of refrigerating processing of turkey was determined; consumption of carbon dioxide with different masses of poultry and modes of the apparatus operation was defined. The proposed apparatus for refrigerated processing of poultry with carbon dioxide possesses improved productivity, provides a decrease in the consumption of carbon dioxide combined with its more effective application.
Study of drying processes of gelatin from fish raw material
Authors: Aleksanian I Yu , Maksimenko Yu A , Iakubova O S , Bekesheva A A
Published: July 2022

Gelatin is a structure-forming agent produced from animal raw materials. The origin of gelatin determines the technological features of its production processes. In order to increase the efficiency of equipment use and to produce high quality products it is necessary to rationalize the modes and conditions of one of the main production processes, namely the process of drying. This determines the need to identify and account for independent technological parameters that determine the values of specific productivity, thermal efficiency, determining the technical and economic indicators in the organization of the technological flow, in particular, its intensity and timing of storage of end products, and as a consequence, reducing the duration of the process and its energy and resource consumption. As part of the present work, experimental and analytical studies were carried out to rationalize and evaluate the efficiency of fish gelatin drying processes. The kinetic regularities of fish gelatin drying were studied in order to establish a rational dehydration regime. The dependence of the variation of the specific output of the end product in the drying plant on the parameters determining the transfer rate of heat and substance during dehydration of gelatin in the dispersed state were revealed and mathematically described. The study of the mechanism of the dehydration process and its kinetic regularities makes it possible to formulate and solve the physical and mathematical problem of determining the rational parameters of the drying operation and modelling this operation in order to predict its modes for similar products.
Sunflower oil quality management based on statistical analysis of its indicators
Authors: Kleymenova N L , Nazina L I , Bolgova I N , Kopylov M V
Published: July 2022

The consumers’ preferences for various types of vegetable oils have been revealed: 70 % of the Russian population prefer sunflower oil. With the help of a sociological survey, it was found that respondents mostly prefer refined vegetable oil – 68 %. The analysis of the accuracy and stability of the technological process for the production and purification of vegetable oil was carried out. The numerical characteristics of the distribution law of the controlled parameters were estimated. The reasons of oil defects based on claims for the period of 2017-2020 were analyzed, and the analysis of the process stability was carried out. The Ishikawa diagram made it possible to establish the causes of arising problems in terms of the color index which are the applied sorbent and the conditions for oil clarification. It is recommended to use adsorbents in the form of nanomaterials in food industry when clarifying sunflower oil.
Biochemical and physico-chemical changes of rapeseeds during combined microwave drying in the production of rapeseed oil
Authors: Bunin E S , Kalashnikov G V , Litvinov E V , Makeev S V
Published: July 2022

Rapeseed oil production technology implies repeated heating of oilseed raw materials; therefore, there is a high probability of biochemical and physico-chemical changes in its composition and a decrease in the nutritional value of the finished product. It is known that rapeseed seeds are balanced in protein, amino acids and vitamins, among which a special role belongs to antioxidants - tocopherols, the level and isomer composition of which determine the oil's resistance to oxidation. Therefore, it is particularly interesting to study the effect of temperature exposure on the quantitative content of the listed components and the qualitative composition of rapeseed seeds. At the final stages of rapeseed oil production, the seeds should arrive dried to a certain moisture content and with the maximum possible preservation of native properties. Therefore, the key link of the machine-hardware scheme of rapeseed oil production developed by us is a microwave drying apparatus with a combined power supply. The aim of the work is a comparative study of the quality indicators of rapeseed dried in a microwave device with a combined power supply and a traditional method. As a result of experimental studies, a comparative analysis of biochemical and physico-chemical changes in rapeseed seeds was carried out, which allows us to draw a positive conclusion about the feasibility of using a microwave drying apparatus as part of the rapeseed oil production line.
Quality assessment of linseed oil
Authors: Topnikova E V , Pirogova E N , Danilova E S
Published: July 2022

The nutritional structure of various categories of Russian citizens is characterized by insufficient consumption of especially biologically valuable food nutrients, such as vitamins, microelements, polyunsaturated fatty acids. Currently, more and more consumers are paying attention to the fullness of the diet with useful components, i.e. the problem of healthy nutrition of the population is becoming more and more important every year. Vegetable oils and products based on them hold a valuable place among the products related to healthy food. They have a significant calorie content (850-900 kcal per 100 g), but at the same time they differ from animal fats in the absence of cholesterol. They are suppliers of essential fatty acids, fat-soluble vitamins, phospholipids, sterols and tocopherols to the body. The unique properties and composition of linseed oil are noted. Fatty acid composition, organoleptic assessment and acid value index of seven samples of linseed oil from various Russian manufacturers were analyzed in order to determine their quality. Analysis of the fatty acid composition of the oil samples showed that 28% of the samples did not fall within the ranges stipulated by the regulatory documents for the content of linoleic and linolenic acids. Almost 60% of linseed oil samples had rather high scores (7.0-8.5 points) for taste and smell. Organoleptic characteristics associated with possible falsification by other types of vegetable oils were noted in 30% of the samples. Analysis of the acid value, as an indicator of oxidative deterioration of the product, showed that all samples of linseed oil had no signs of deep oxidative deterioration.
Study of the effect of enzymes on the clarification of juice from the fruits of Amur grapes
Authors: Praskova Yu A , Kiseleva T F , Shkrabtak N V , Pomozova V A , Frolova N A
Published: July 2022

Most of the territory of the Russian Far East is located either in the zone of a sharply continental climate or a monsoon climate, characterized by short summers and long cold winters. Under such climatic conditions, the population of this region has the possibility of year-round availability for eating their own fresh vegetables, berries and fruits, which is sharply reduced compared to similar opportunities for residents of the central and southern regions of the country. The basis of the food diet of the inhabitants of the Far East is cereals, potatoes, pasta, carbohydrate-containing products. Such food imbalance leads to a lack of a number of important and necessary phytochemicals contained in fruits and berries. The way out of this situation is the use of wild plants growing in the Far Eastern territories as a source of these phytochemicals, as well as functional products based on them. One of these promising plants is the Amur grape, which has a high antioxidant activity due to the content of a significant amount of resveratrol, which is one of the most effective ingredients that has an anti-inflammatory effect. Due to the fact that the period of consumption of fresh berries is not long (1-2 months), the production of juice is a good option for the food industry. In order to influence the perception of consumers, the developed product must have an attractive color. The color of the juice is associated with the content of anthocyanins and has a strong connection with the antioxidant ability, and the transparency of the juice increases its consumer rating. As a result, the study of the effect of enzymes on the clarification of juice from wild fruits of Amur grapes is of particular practical interest.
Obtaining clarified juice from ripe softened persimmon fruits
Authors: Hafizov G K
Published: July 2022

From such low-yielding fruits as persimmons, juices are obtained by diffusion with water, in which a lot of biocolloids are extracted. Therefore, the aim of this study was to facilitate the separation of the diffusion juice from the ripe persimmon. Food additives E330, E 509, Amylase XML, and Pectinex 5XL were tested for this purpose. The experiments were carried out with ripe persimmons of 4 varieties grown in the experimental farm of the Research Institute of Fruit and Tea Growing (Guba, Azerbaijan). The tested technology of clarified juice included grinding of ripe fruits for 10-14 minutes in a propeller agitator (500 min-1) with the addition of water in an amount of 30-80 wt.%, heating the mixture to 50-55° C and slow mixing for 30 minutes at this temperature with the introduction of food additives. The data showed that under these conditions, it is quite effective to use both of the above-mentioned enzymes at a concentration of 0.03 % by weight of persimmon. Between the ripe persimmon (regardless of its variety) and water, the optimal ratio is 1:0.3, at which it is possible to obtain primary juice fractions with a content of dry soluble substances (DSS) 12-22 o Brix, which do not need to be restored. It is only necessary to mix them with the expectation of obtaining clarified juice ready for bottling and pasteurization with a strictly regulated content of DSS 16 ° Brix, the yield of which is 80-85 % by weight of the raw material.
Features of storing sugar beets in piles with the purpose of increasing the efficiency of its processing
Authors: Korobova L A , Gladkikh T V , Chikunov S V , Chernyaeva S N , Kovaleva E N , Tolstova I S
Published: July 2022

The article is devoted to the study of the problems of reducing the quality of root crops during post-harvest storage in heaps under the influence of harmful microflora. An increase in the productivity of processing enterprises is achieved in two ways: by regulating the microclimate in the formed dumps at the enterprises for processing raw materials; by regulating the delivery of raw materials from the fields for the formation of piles to the territory of enterprises. The subject of research is the process of storing sugar beets at processing plants. The reasons for the loss of beet mass are analyzed. The article describes the use of typical information technologies for solving applied problems of the food industry. As an example of the use of specialized tools and standard means of computer mathematics, the problem of approximating the dependence of temperature in a clump on the growth of colonies of pathogens of clump rot of sugar beet is considered. The initial data was taken from open sources. An example of constructing a mathematical model of the development of pathogens depending on temperature is given. A generalized algorithm for using the nonlinear regression method is presented. To check the quality of the regression model, we used the approximation accuracy coefficient. Various degrees of polynomial approximation are considered. The described technology can be used as a basis for approximating the dependence of the reproduction of pathogens and climatic parameters inside the clamps. This method can be generalized to calculate the intensity of development of other strains of microorganisms.
Research of extract components for the purpose of quality control and safety of wines
Authors: Babaeva M V , Zhirov V M , Zhukovskaya S V , Makarov S Yu , Kazartsev D A , Egorova G N
Published: July 2022

The problem of the quality of alcoholic beverages is relevant in many countries. Despite modern methods of quality control, the market is full of counterfeit and surrogate alcohol. One of the main indicators of the quality of wine products is the extract. Phenolic compounds account for up to 10% of the amount of extractive components of wine. In addition, Malvidin-3,5-di-O-glycoside is normalized by MOVV. In order to determine the qualitative indicators by the method of high-performance liquid chromatography, wine samples were examined and a comparative analysis of the qualitative and quantitative ratio of flavonoids for Chardonnay – Sauvignon Blanc and Cabernet Sauvignon – Merlot varieties was carried out. Studies of the extract components in wines have revealed differences in the composition of phenolic compounds for wines produced from white and red grape varieties produced at various enterprises in various wine-growing areas. It allowed us to obtain results that can be used in assessing the quality and safety of varietal wines and wines of geographical names.
Reduction in resources consumption when producing agar from the Far-Eastern ahnfeltia
Authors: Tsybulskaya O N , Ksenik T V , Yudakov A A , Kisel A A
Published: July 2022

In the article, the technological solutions and new equipment providing the rational use of energy and raw material in the technological cycle of agar obtainment are presented. It was demonstrated that the storm drains of the Far-Eastern ahnfeltia in case of timely procurement are the high-quality raw material. The functional diagram of the agar production technology using the thermal treatment is presented. The method of raw material preparation and processing with open steam before extraction proposed in the paper increases the productiveness of equipment, percent of agar yield and quality of the final product. The developed original crushing machine allows us to accomplish the classification of the agar powder coincidently with grinding the agar chipping. In its characteristics, the produced agar satisfies the requirements of GOST and world analogues.
Intensification of ethyl alcohol technology due to multienzyme composition
Authors: Yakovlev A N , Agafonov G V , Yakovleva S F , Romanyuk T I , Zueva N V , Kovaleva T S
Published: July 2022

The effect of the complex enzyme preparation Bruzaym BGX on the viscosity of rye kneading was studied. The dynamics of glucose accumulation in the wort is shown, as well as the possibility of reducing the dosage of glucoamylase when using a multi-enzyme complex at the stage of water-heat treatment. The effect of the enzyme complex on the fermentation kinetics of rye wort was studied. It was found that the use of a multienzyme complex at the stage of water-heat treatment allows one to increase the glucose content in the wort by 34.7 %, compared with the control. This increases the yield of alcohol by 1.4 decalitres/t of conditional starch, reduces the duration of fermentation to 50 – 52 hours and reduces the total content of impurities in the mature brew by 10%.
Investigation of the influence of the modified packaging plastic film on the mayonnaise quality parameters during storage
Authors: Alekseenko E V , Koltinova E Ya , Dikareva Yu M , Bakumenko O E
Published: July 2022

The emergence of new polymer materials, available antimicrobial drugs and modification methods create favorable prerequisites for the invention of a new generation of packaging. It should be related with scientific justification and experimental confirmation of their effectiveness and complete safety. The research of influence of packaging polyethylene film modified with silver and zinc microparticles on organoleptic, physico-chemical and microbiological indices of mayonnaise quality during its storage has been performed. The packaging film was obtained on an extruder XQI-800 using silver salt and zinc oxide. The content of particles in the modified polyethylene film was silver - 38 mg/kg, zinc - 1020 mg/kg. It is shown that mayonnaise stored in a modified plastic film for 3 months at room temperature in a place exposed to light meets the requirements of microbiological safety: there are no bacteria of the Escherichia coli group (ESCH) (coliforms), pathogenic microorganisms, including salmonella, as well as yeast and mold. The organoleptic characteristics and acidity index of mayonnaise were found to be in full compliance with the standardized values during storage, and the dynamics of changes in lipid peroxide number was significantly less intensive than those established for mayonnaise stored in unmodified polyethylene film. The degree of migration of silver and zinc particles into mayonnaise during its storage for 3 months was found to be 23.7% and 16% respectively. The results obtained allow us to evaluate the modified film as a perspective packaging material.
Lateral flow assays to evaluate bacterial and toxic contamination of animal raw materials
Authors: Dorozhkin V I , Denisova E A , Lavina S A , Zakharova L L , Popov N I
Published: July 2022

The paper presents and analyzes methods for controlling bacterial and toxic contamination in goods subject to veterinary supervision. Using labelled nanometer-sized particles of gold, the method proves to be efficient in rapidly detecting Salmonella, Staphylococcus and Botulinum toxins in meat within 1-4 hours. For the first time, modifications were developed at the stage of sample preparation using Sephadex to concentrate toxins, increasing the detection sensitivity by 2-3 times.
Study of the composition of enriched meat semi-finished products
Authors: Vasyukova A T , Lyubimova K V , Kusova I U , Baikhozhaeva B U , Kulakov V G , Tytar V A
Published: July 2022

The article presents the results of research on the enrichment of minced meat with animal and vegetable products in order to obtain a functional product that meets 10% of the body's needs for basic nutrients and energy. Milk of 3.2% fat, chicken eggs, rice, parsley, carrots, white cabbage, potatoes and onions were selected for the enrichment of meat products. When replacing 10% of meat with the listed components, the most optimal compositions are combinations with cockerel greens, carrots and white cabbage. Minced meat is enriched with β-carotene, ascorbic acid, as well as dietary fiber, potassium, calcium, magnesium and iron. An increase in the content of nutrients and vitamins in meat products increases the degree of satisfaction of the daily physiological needs of a person, which undoubtedly significantly improves the quality of life.
Assessment of atmospheric air damage as a result of the activities of large food and processing enterprises
Authors: Plotnikova R N
Published: July 2022

Most states implement economic and manufacturing activity that can endanger their environmental equilibrium concerning nature in terms of both the kind and form of environmental and economic damage, including a negative impact on its individual objects due to the ingress of various toxicants into the atmospheric air, water bodies, soil, and the disposal of production and consumption waste. Within the framework of ecological and economic damage, according to which the damage to the environment is assessed, as a rule, real environmental, financial, material, and social losses associated with the loss of natural, labour, and material financial resources, the decline in the social and hygienic living conditions of the population, and the economic and economic stage of the country's development are taken into account. The methods used in the Russian Federation for calculating environmental and economic damage and assessing the amount of damage caused to atmospheric air as a component of the natural environment are based on different approaches and, accordingly, have different financial values. For working large establishments engaged in the food and processing industry when implementing technological processes include enterprises belonging to the I - III categories in terms of negative environmental impact. They are located in the Central Chernozem region, where an assessment of the harm and environmental and economic damage caused by emissions of toxicants into the atmospheric air in masses exceeding certain standards laid down in the environmental and technological documentation of enterprises was carried out. As a result of a comparative assessment, it was found that with the simultaneous presence of anthropogenic toxicants in the atmospheric air of the Central Chernozem region, the amount of damage to the natural environment increases 3.46 times. When determining the contribution of the main atmospheric pollutants, including greenhouse gases and suspended substances, to the assessment of environmental harm, the priority of suspended substances as the most dangerous is noted in terms of ensuring and increasing the greenhouse effect with a share of participation in the assessment up to 76 %, and carbon monoxide up to 7.44 %.
Functional analysis of the technological complex for curd whey concentration by moisture freezing
Authors: Ovsyannikov V Yu , Klyuchnikov A I , Lobacheva N N , Klyuchnikova D V , Lobacheva M A , Davydov A M
Published: July 2022

The assessment of the accuracy and stability of the technological system functioning for continuous concentration of curd whey by moisture freezing was carried out in the work. Systematic and random components of production errors were identified in the course of experiments. A set of measures aimed at their partial or complete elimination due to the controllability of technological flows within the existing tolerance fields for the quality indicators of finished products was proposed by the authors. Evaluation of the functioning of the existing technological stream of curd whey concentration showed that the probability of the conditioned products yield for all investigated subsystems decreases over the studied time period from 95 ... 98% to 72%. Taking into account the analysis of the functioning accuracy and stability diagrams, it was revealed that the maximum production error increases from 0.1 to 0.3 in the subsystem for curd whey concentration. The progressive error in the whey concentration subsystem is due to the fact that the accuracy and stability of its functioning are significantly influenced by random changes in the temperature regime of the whey entering the freezing unit after the preliminary membrane concentration. Additional elements that provide the supply of a molten ice solution for whey cooling after pasteurization, the supply of a molten ice solution for curd whey preliminary cooling before moisture freezing, curd whey cooling before moisture freezing, cooling the refrigerating machine condenser were proposed to be introduced into the technological scheme structure to improve the nature of the operation. This made it possible to stabilize the whey parameters supplied for moisture freezing. A new scheme of the technological line for the concentration of curd whey by freezing was proposed according to the performed analysis of the functioning accuracy and stability.
Qualimetric assessment of methods for the determination of allergens in meat products
Authors: Chernukha I M , Kryuchenko E V , Kuzlyakina Yu A , Zamula V S
Published: July 2022

People with food allergies (there are up to 10% of them in the world) must follow a special diet to prevent the manifestation of allergic reactions. WHO regularly specifies and updates the list of allergens. In the world there is no single approach to determine the minimum concentration of an allergen that can cause an allergic reaction, known as a threshold dose. The controlling authorities of many countries, realizing the seriousness of threats to the health of citizens associated with food allergies, are adopting laws, regulations and standards which require the indication of the possibility of allergens on the labeling of food products, thereby ensuring that they are not consumed by the population vulnerable to food allergies. The scope of food allergen management is much broader than just food labeling and is not possible without modern methodology and analytical methods. Various methods are used to control the presence of allergens in food products, both qualitative and quantitative. The concentration of an allergen that can cause a serious threat to health can be calculated in micro- and nanograms. Therefore, approaches are constantly being developed to increase the sensitivity of methods for detecting allergens in food. These are immune-analytical, mass spectrometric, chromatographic, histological methods, methods based on amplification of nucleic acids, proteomic analysis and methods using biosensors. The paper considers these methods, their advantages and disadvantages. The authors carried out a qualimetric assessment of these methods in order to determine the most effective method for detecting allergens. It will provide consumers with high-quality and safe products.