bluuebunny/crossref_metadata_2025 huggingface dataset:
Analysis and substantiation of trends in the development of electromembrane methods in the purification of industrial solutions
Authors: Shestakov K. V. , Lazarev S. I. , Dolgova O. V. , Polyansky K. K.
Published: December 2024

The paper considers the trends in the development of technological design of electromembrane separation methods, a dynamically developing technology characterized by high efficiency, ease of operation and maintenance. To date, research on the technology of electromembrane separation is carried out both to optimize and improve the characteristics of standard elements, and to develop and implement new materials and processes. Four main vectors of development of electromembrane separation technologies have been identified. New approaches and techniques for the electromembrane separation of industrial solutions, including the widespread introduction of mathematical modeling to describe processes occurring in apparatuses, on anion-exchange or cation-exchange membranes, and changes in current density in the apparatus. The improvement or development of new electromembrane devices and devices, the result is an increase in the area of contact, which is proposed to be achieved either by changing the shape, number of membranes or their porosity and roughness. The development of new types of membranes and materials for their manufacture, which change the structure and physico-chemical properties of membranes, includes the introduction of various components into the composition of membranes (carbon quantum dots, metal oxide nanoparticles, etc.), physico-chemical effects on the membrane, changing it at the stage of formation. The integration of membrane separation and electrochemistry has led to the development of electrically conductive membranes, which include carbon nanomaterials with excellent electrical conductivity and stability. The purpose of research in this area is to reduce membrane contamination. Membranes with electrochemical action can decompose small organic pollutants in a timely manner, the mechanisms of action on which are absent with conventional membrane separation.
On the statistical stability of the optimal solution, found from the regression equation
Authors: Bugaev Y. V. , Korobova L. A. , Shurupova I. Y.
Published: December 2024

The results of any experiments are accompanied by errors due to measurement inaccuracy and the influence of uncontrollable factors. This means that when conducting and using the results of experiments, it is necessary to be able to establish the accuracy of the solutions and conclusions obtained. This is especially important when searching for optimal conditions, since optimization problems are poorly conditioned and are very sensitive to measurement and calculation errors. This work is devoted to the study of the sensitivity of statistical optimization models obtained on the basis of the regression equation and used in the study of food technology processes. For an abstract optimization problem, the coordinate of the extremum point was considered as some random variable, the value of which varies under the influence of experimental errors. As a result of the research, formulas for the function and density of distribution of this quantity were obtained. They allow you to calculate the confidence interval of the optimum position. Using data from a literary source as an example, it is shown that even with satisfactory statistical characteristics of the constructed regression equation, the coordinate of the extremum point can vary within a very wide range - more than 100% of the found estimate. Measures are proposed to increase the statistical stability of the solution to the optimization problem by shifting the planning area to the expected vicinity of the optimal point. Using the constructed distribution laws, numerical estimates of the degree of narrowing of the confidence interval of the coordinates of the extremum point after such a shift were obtained. The achieved effect is demonstrated using an example of an optimization problem from a literary source. In addition, it was also found that when constructing a quadratic regression equation in the optimal area, regression significance indicators may deteriorate compared to models built for a remote planning area. Therefore, when experimenting in the optimal region, it is especially important to reduce the influence of experimental errors, for example, by increasing the number of parallel experiments
Reference values for selected consumer characteristics of white sucar
Authors: Egorova M. I. , Belyaeva L. I. , Puzanova L. N. , Pruzhin M. K.
Published: December 2024

The study presents the results of studying the nature of the distribution and establishing general reference values for individual consumer characteristics of white beet sugar in four categories: extra, TC1, TC2, TC3. The selections included samples of white sugar produced in the period from 2016 to 2022 by 58 beet sugar factories in Russia. The consumer characteristics considered were color in the solution, turbidity of the solution, ash and calcium content from the standpoint of the requirements of manufacturers of confectionery products and shelf-stable drinks. The following consumer characteristics were considered: color in the solution, turbidity of the solution, ash and calcium content from the standpoint of the requirements of manufacturers of confectionery products and long-life beverages. Monitoring data of these characteristics were processed using mathematical statistics methods. Visual analysis of the distribution graphs of monitoring data showed the proximity of the absolute values of empirical and theoretical frequencies characterizing the degree of manifestation of the normal law. The result of testing the null hypothesis of compliance with the normal distribution based on the Kolmogorov-Smirnov test gave a positive result for all consumer characteristics in the four sugar categories, with the exception of calcium content in white sugar of TC2 category. Reference intervals for the considered consumer characteristics of white sugar have been established. A relative increase in their values in the context of sugar categories in relation to sugar of a higher previous category was revealed. The highest growth was noted for sugar of TC3 category in relation to sugar of TC2 category – from 159 to 207%; for sugar of TC2 category in relation to sugar of TC1 category, the increase ranges from 143 to 228%; the growth for sugar of TC1 category relative to the extra category is about 140%. A comparison of reference values with threshold levels of consumer characteristics in the production of confectionery products and long-life beverages was carried out. It has been shown that sugar in the extra and TC1 categories generally satisfies the requirements; individual batches of TC2 category sugar can be used in the production of confectionery products, with the exception of caramel; TC3 category sugar is technologically inadequate for these industrial consumers.
The influence of flaxseed flour on the quality of rye bread
Authors: Khlopov A. A. , Efimenko S. G. , Lybenko E. S.
Published: December 2024

Flax seeds have been and remain in demand in the nutrition of the population of our country. They are valuable for their chemical composition and contain polyunsaturated fatty acids, protein, lignans, dietary fibers, and mucus. It is known that flaxseed flour can be added to various types of bread based on wheat flour in the range of 5-10%. The products may have a flaxseed smell and taste. This limits the output of such bread into mass production. The research examined the quality of rye bread with the addition of flaxseed flour of various qualities in an amount of 10%. Low-fat flaxseed flour of the Compass of Health trademark was added to the bread, as well as flour from flax seeds of the VNIIMK 620 FN varieties (typical fatty acid composition) and Y 117 (modified fatty acid composition). It was found that the largest amount of fat (8.1%) and omega-3 fatty acids (44.5%) is contained in rye bread with the addition of flax seed flour of the VNIIMK 620 FN variety to the dough. The excess of the proportion of omega-3 fatty acids in bread of this variant compared to the control (8.4%) was more than 5 times. The bread of the other variants contained about 25-26% omega-3 fatty acids. According to organoleptic and physico-chemical indicators, the quality of bread with flaxseed flour from seeds of the VNIIMK 620 FN variety was close to control and was the best in terms of aggregate indicators among the studied bread options
Research into the production process of confectionery fat with a balanced fatty acid composition based on plant crops
Authors: Zheltoukhova E. Y. , Terekhina A. V. , Lobosova L. A. , Barbashin M. A. , Shchedrina Y. S.
Published: December 2024

Confectionery fats contain a large amount of saturated fatty acids, which give products a given density and increase the melting point. The development of technology and calculation of the formulation of confectionery fat based on vegetable crops and the improvement of known methods for processing vegetable oils are presented. In the production of fats, purified vegetable oils were used: palm, shea, sunflower, olive, soybean, rapeseed, flaxseed and others, their fractions, as well as modified oils and fats. During the experiment, three different mixtures of fats with a volume of 200 ml were made according to the proposed recipes. Next, the trans-esterification process took place in pilot plants, with samples of 10 kg each. The transesterified samples were named Balance-1, Balance-2, Balance-3 and Balance-4 and were used for deodorization. After studying the physicochemical properties of the developed fats, it was decided to develop chocolate-nut paste from two production fats “Econat 2004” and “Econat 3004-32” and purified pilot samples Balance-2, Balance-3, Balance-4 according to classic recipe. During production, we looked at the technological properties. As a result, two jars of chocolate-nut butter were produced from each sample
Overview of the russian food production market
Authors: Subhonberdiev A. S. , Ivannikov V. A. , Saprykina O. S. , Egorova G. N.
Published: December 2024

The food production market is one of the key components of the economy that meets the population’s needs for food. In recent years, healthy lifestyle trends, increasing consumer awareness of product quality and sustainable development have led to increased interest in this area. The main areas of food production market analysis include research into the dynamics of innovations in production, consumption, technology and packaging. An important aspect is also the impact of global changes, such as climate change and economic and political factors, on the availability and cost of food. Current market trends are also influenced by consumer demand for organic and environmentally friendly products, which ultimately encourages agricultural companies to implement more sustainable production methods. The market also faces challenges such as compliance with food safety standards, waste management and the need to preserve biodiversity. Therefore, the food production market plays an important role in ensuring food security, and its further development requires an integrated approach that takes into account economic, social and environmental factors.
Development of drinking soursels with enriched protein-carbohydrate composition for potentiation of immune status of the population
Authors: Kolomeytseva N. A. , Glotova I. A. , Kutsova A. E. , Derkanosova A. A.
Published: December 2024

Kissel is a traditional dish of the national Russian cuisine. However, a common disadvantage of kissels of traditional composition is the use of carbohydrate substances as a gelling agent, although with their inherent functions of dietary fiber, in the case of using pectin. A pressing problem is the development of food systems of gel-like consistency, an affordable price segment to ensure sustainable consumer demand, enriched with easily digestible protein fractions that have the technological potential for gelation, based on secondary raw materials of the dairy industry. The purpose of the work is to develop recipe-component solutions for drinks of combined composition based on whey and oatmeal for healthy nutrition of the population in conditions of biological risks, a comprehensive assessment of consumer properties of combined drinks. The objects of the study were drinks of jelly-like consistency, prepared according to traditional and developed recipes: "Orange mood" and "Cherry cloud". Oat flour was used as a structure-forming component instead of potato starch, and also instead of part of the granulated sugar in the jelly recipe, in combination with whey. The generalized criterion of the Harrington function for modified drinks is 0.82, which corresponds to the rating of "very good" on the desirability scale. A sensorometric assessment of the aroma of the jelly "Cherry Cloud" was carried out in comparison with the cherry jelly "Naslazhdenie" of the Stailon trademark, manufactured by Preobrazhensky Dairy Plant. It was found that sample 2, compared with sample 1, contains more aliphatic alcohols, esters (acetates), unbound water, volatile acids and less titratable acids, volatile amines. Regardless of the concentrated juice used in the recipes, the kissels received a general tasting score of 8.2 points on a 9point scale, with the following indicators of biological value: coefficient of difference of amino acid score (CDAS) 27.97; biological value (BV) 72.03 %; coefficient of comparable excess ((c) 8.83.
Instant pasta with increased nutritional value using flour from white flax and camelina grains
Authors: Friesen J. V. , Konovalov S. A. , Grishina E. S. , Merklinger A. A. , Derkanosova A. A. , Polyansky K. K.
Published: December 2024

Instant pasta is known for its convenience and wide variety of flavours, and it has a number of advantages: high digestibility, long shelf life, low cost and availability to all segments of the population. However, it usually contains a high amount of carbohydrates and often does not provide adequate nutrition. Modern society starts to increase its attention on health and nutrition. The rise in the number of people with gluten intolerance and the desire to improve their eating habits has led to the growing popularity of products containing a minimum amount of gluten. Amid this, instant pasta, enriched with useful components such as Omega-3 and Omega-6 acids, is becoming increasingly relevant. The most rational way to create functional pasta is to introduce natural ingredients of plant origin into the recipe, which are not usual for this industry, that allows the increase in the nutritional value, improving the organoleptic and physicochemical indicators and expanding the range of instant pasta. The research was carried out using pasta flour obtained from the grain of durum wheat of the Omsky Izumrud variety. Based on the results of the analyses of organoleptic, physicochemical, biochemical indicators of grain, it can be stated that the quality of grain and flour meets the requirements of the standards. Flour from the grain of white flax of the Amber variety and flour from the grain of camelina of the Omich variety obtained by grinding whole grains in a laboratory mill were used as improvers (all crops were grown in the conditions of the southern forest-steppe of the Omsk region in the educational and experimental field of the Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University). The obtained results of the chemical composition of flax and camelina flour indicate high nutritional value and the possibility of using them as biologically active additives for enriching pasta with vitamins and Omega-3 and Omega-6 acids.
Evaluation of damaged starch content in premium wheat flour using different methods
Authors: Zharkova I. М. , Plotnikova I. V. , Ivanchikov D.
Published: December 2024

During the process of grinding grain into flour, some of the starch granules are mechanically destroyed. The proportion of destroyed starch in flour can vary significantly depending on the technology adopted at the enterprise and the operating characteristics of the equipment used, and has a significant impact on the properties of the kneaded dough and the quality of the product. The aim of the work is to study the relationship between the content of damaged starch in premium wheat flour and the ability to retain solvent using flour samples produced at industrial flour mills and in miniproduction conditions as an example. Objects of study: 13 samples of premium wheat flour purchased in retail stores in Voronezh, as well as on marketplaces: 11 samples were produced at high-performance flour mills (9 Russian and 2 Belarusian), and 2 samples were produced at Russian minienterprises. Research methods: The mass fraction of moisture was determined by the drying method, the content of damaged starch was determinedusing an SDmatic analyzer, and the solvent retention capacity (SRC) of flour was determined using an SRC-Chopin analyzer. The analysis of the entire set of experimental data presented in the article indicates the possibility of obtaining extensive complementary information on the baking qualities of premium wheat flour using the amperometric method for determining the content of damaged starch and the SRC test with a set of diagnostic solvents. Results: In the flour of large industrial producers in Russia and Belarus, the content of damaged starch was in the range of 20.4-27.9 UCD. In the samples produced in mini-production facilities, higher values of damaged starch were noted - 30.6 and 33.3 UCD and maximum values of water absorption. The gluten efficiency index (GPI) in the flour of large industrial producers was in the range of 0.69 ... 0.89. Conclusions: The obtained information can be used in bakeries, confectionery and pasta enterprises, which will allow choosing a supplier of flour that is most suitable for the production of high-quality products from different product segments (pan bread, flat bread (lavash), flat cakes, cookies, crackers, etc.). The question of the existence of a stable correlation between the characteristics of damaged starch in flour obtained using the amperometric method and the SRC test requires further study. Flour produced by large flour mills is characterized by less variability in quality indicators compared to mini-enterprises. The revealed differences in the studied flour samples in terms of damaged starch content and solvent retention capacity (SRC) can serve as a basis for further classification by areas of its us
Formation of functional and technological properties of minced meat using protein-carbon composites
Authors: Derkanosova A. A. , Kurchaeva E. E. , Panina E. V.
Published: December 2024

Due to the nutritional problems of a third of the world's population, it is in terms of the balance of the main food elements that it is relevant to develop food systems that satisfy not only the nutritional value of the final product, but also the increased chemical and biological composition. The development of such systems is aimed at using various plant and animal composites in the production. Such composites make it possible to enrich the product with dietary fibers and essential nutrients that have a beneficial effect on the digestive system. The low cost of such composites will reduce production costs. The proposed system involves the use of model minced meat based on poultry meat and beef of the 2nd grade with a protein-carbohydrate complex (PCC) with the inclusion of a biomodified beef heart, a by-product paste from biomodified udders and light cattle. The composition of the PCC included a commercial powdered preparation of apple fiber and a powdered semi-finished product from biofermented masha seeds. The choice of these additives is justified in connection with their chemical composition, which will make the final product functional. The choice of by-products of cattle is also justified by the chemical composition, since this resource will be able to balance the composition of the food system in terms of protein, minerals and vitamins. In the work, the most optimal ratio of model minced poultry meat (breast) and beef was experimentally identified, which was 60:40 as a percentage of the main meat raw materials. To determine the optimal ratios of added ingredients in the composition of PCC, a vertically integrated approach was used, based on an assessment of the moisture binding (MBC, %) and moisture-retaining capacity (MRC, %) of the meat system. Based on the results of the conducted experience in optimizing the component composition of beech for introduction into the model stuffing, dependencies describing the functional and technological properties of the systems were obtained. The conducted research on the evaluation of the effectiveness of the use of protein-carbohydrate compositions in meat systems indicates the prospects for their introduction into the production cycle of the production of minced meat semi-finished products of enriched composition. It is proved that the use of a protein–carbohydrate composition based on ingredients of vegetable and animal origin in the stuffing system has a positive effect on the structure and nutritional value of chopped semi-finished products.
Investigation of the Er-Sb-Te system
Authors: Mamadova S. H. , Sadigov F. M. , Ismailov Z. I. , Kim K. B. , Niftaliyev S. I.
Published: December 2024

Methods of physicochemical analysis, namely differential thermal analysis (DTA), high temperature differential thermal analysis (HTTA), X-ray phase analysis (XRD), microstructural analysis (MSA) and microhardness measurements are used to determine the nature of the physicochemical interaction in the Er-Sb-Te ternary system.. Phase diagrams of the following quasi-binary Er2Te3-Sb2Te3, ErTe-Sb2Te3, ErTe-SbTe, ErTe-Sb and non-quasi-binary Er-Sb2Te3, D (ErSb3Te5,5)-Te sections are presented for the first time. It has been established that at a component ratio of 1:1 in the Er2Te3-Sb2Te3 system, a new ternary phase with the composition ErSbTe3 is formed, which crystallizes in the hexagonal syngony with unit cell parameters: a=0.408; c=3.045 nm. In the system based on Sb2Te3, solid solutions are formed, the boundaries of which are up to 3 mol% Er2Te3 at room temperature, and at the eutectic temperature it reaches about 8 mol% Er2Te3. The ternary combination of ErSbTe3 with an α-solid solution forms a eutectic, the coordinates of which are 20 mol % Er2Te3 and 800 K. The liquidus of the ErTe-Sb2Te3 system consists of two branches of primary crystallization of an α-solid solution based on Sb2Te3 and an Er2Te3 compound. In the ErTe-Sb2Te3 section, a region of homogeneity is also formed based on Sb2Te3 up to 5 mol % ErTe. The system state diagram is of the simple eutectic type. Eutectic coordinates 25 mol% ErTe and 850K. In the ErSb – ErTe and Sb – ErTe systems, no new ternary phases and homogeneity regions have been found. Eutectic coordinates in the ErSb – ErTe system; 50mol % ErTe and 1200K, and in the second system (Sb – ErTe) a degenerate eutectic is observed (at 900K). The cut Sb2Te3-Er intersects three, and D-Te two subordinate triangles. In both systems, ternary eutectic and peritectic invariant reactions occur at different temperatures. A projection of the liquidus surface of the Er-Sb-Te ternary system is also constructed, which consists of fourteen fields of primary crystallization of phases, separated by 25 monovariant equilibrium curves. Monovariant curves intersect at 11 nonvariant points, five of which are eutectic and six are peritectic.
Recovery of acid from spent pickling solution by diffusion dialysis with anion exchange membrane
Authors: Kozaderova O. A. , Chernova V. Y.
Published: December 2024

When etching steel, waste products such as spent etching solutions containing free acids and metal salts are formed, and such solutions must be recycled or disposed of. The article shows the possibility of using dialysis to isolate hydrochloric acid from these solutions. The advantage of this membrane method is the compactness of the equipment, the possibility of partial regeneration of wastewater components and the organization of a closed cycle of chemical consumption in production, as well as the possibility of combination with other membrane methods. The process of diffusion dialysis of a model solution containing hydrochloric acid (1.5 mol/dm3) and iron (III) chloride (0.25 mol/dm3) has been studied. The experiment was carried out in a two-chamber countercurrent dialyzer with an anion exchange membrane MA-41 in the recycle mode. The efficiency of separation of the solution components is characterized by such process parameters as acid fluxes through the membrane, separation coefficient, and salt rejection coefficient. The process was carried out in two versions: with the volume ratios of the giving (feeding) and receiving solutions equal to 1:1 (first variant) and 2:1 (second variant). During dialysis of the studied model solution, the following values of the hydrochloric acid/iron (III) salt separation coefficients were obtained for the first and second variants, respectively: 27.2 and 19.2. The volume ratio of the giving and receiving solutions, equal to 2:1, allows us to obtain a hydrochloric acid solution of a given concentration in less time than with a volume ratio of giving and receiving solutions equal to 1:1. The advantage of the first variant of the experiment is the possibility of obtaining a cleaner target product, namely a solution of hydrochloric acid (with a lower content of iron (III) salt).
Modification of polyvinyl alcohol with borates
Authors: Studenikina L. N. , Uglova V. E. , Kolenko I. V. , Melnikov A. A.
Published: December 2024

Modification of polyvinyl alcohol (PVA) with borates allows to regulate the main performance indicators of water-soluble films - temperature and time of solubility, strength. The need to increase the water resistance of PVA-based films is associated with specific areas of their application, for example, when creating protective shells in plant growing or eco-friendly disposable tableware, etc. The aim of the work is a comparative assessment of the main performance indicators of PVA films with different molecular weights modified with borates of different nature. Objects of study: film samples of low-hydrolyzed PVA of three different grades (05-88, 17-88, 24-88) having the same degree of hydrolysis (88%), but differing in molecular weight (MW) and, as a consequence, solution viscosity (for PVA 05-88, 17-88, 24-88 comprising 4.5÷6.5, 20.0÷26.0, 44.0÷56.0 mPa*s, respectively), modified with borates in different ratios (sodium tetraborate in an amount of 0.125÷2.0 wt.% and boric acid in an amount of 2.5÷10.0 wt.%). Research methods: water solubility of samples was assessed visually by immersion in water with a temperature of 20°C, water vapor sorption was assessed using the standard static (desiccator) method for determining water vapor sorption isotherms by polymeric materials, strength properties of films in a dry and vapor-saturated state were determined according to GOST 11262-17 using an RM-50 tensile testing machine with Stretch Test software. It was found that the influence of the crosslinker nature on the properties of modified films differs significantly for PVA with different MW. Sodium tetraborate leads to rapid gelation of the PVA solution, which is more intense with an increase in the MW of the polymer, therefore its introduction is limited to 2.0, 1.0 and 0.5 wt.%, respectively, for PVA 05-88, 17-88 and 24-88; when crosslinking with boric acid, the gelling effect is absent. Sodium tetraborate is ineffective in increasing the water resistance of low-MW PVA, although it improves its strength properties; boric acid effectively crosslinks PVA (especially high-MW), which is manifested in a significant increase in the dissolution time of the films. The maximum crosslinking effect, accompanied by a significant increase in water resistance, was observed in the case of modification of medium- and high-molecular PVA with boric acid in an amount of at least 5.0 wt.% of the polymer weight.
Effect of the duration of homogenization of rubber latex with a coagulating agent on the decrease in aggregative stability
Authors: Morgacheva E. A. , Pugacheva I. N. , Sannikova N. Y. , Nikulin S. S.
Published: December 2024

The article examines the effect of the duration of homogenization of rubber latex with coagulating agents on the process of rubber separation. The production of synthetic rubber involves a number of complex chemical and physical processes that can have a significant impact on efficiency and energy consumption. One of the key factors to consider is the thermal effect associated with changes in the internal energy of the system. The paper examines two approaches to the production of rubber: the use of salt as a coagulant and the use of a cationic electrolyte. Studies have shown that when using sodium chloride, coagulation proceeds by a concentration mechanism, and when using N,N-dimethyl-N,N-diallylammonium chloride - by a neutralization mechanism. At the same time, the duration of combining rubber latex with a solution of sodium chloride affects the consumption of the coagulant necessary for the complete separation of rubber from latex. However, when using N,N-dimethyl-N,N-diallylammonium chloride as a coagulant, this effect was not detected. These differences highlight the different coagulation mechanisms depending on the reagent used. The consumption of the cationic electrolyte for the separation of one ton of rubber from latex remained constant. The data obtained are of both scientific and practical importance for optimizing technological schemes and reducing energy consumption.
Modeling the appearance of food technologies in the Sixth technological order
Authors: Shakhov S. V. , Antipov S. T. , Panfilov V. A.
Published: December 2024

The article is devoted to some aspects of creating technologies for the future of the Russian agro-industrial complex. The focus is on the dialectical approach to developing complex agro-industrial complex technologies as a synergetic complex of processes for transforming agricultural raw materials into food products. The range of issues discussed includes: the possible appearance of agro-industrial complex technologies in the Sixth Technological Wave from the standpoint of applied philosophy; the dialectical inevitability of increasing complexity of agro-industrial complex technologies; development of automatic design systems and research automation systems; productive labor of a scientist and engineer of the agro-industrial complex in the Fifth, Sixth and Seventh Technological Waves; the condition for a technological breakthrough into the future of the Russian agro-industrial complex; the dialectic of revolutionary and evolutionary approaches to the development of food technologies. During a leap in the development of food technology, both a radical change in its structure and a surge in functional capabilities occur, as a result of which internal contradictions are weakened. Therefore, with the achievement of a new, higher level of technology organization, there are fewer contradictions with clearly expressed inhibiting factors. However, the contradictions do not disappear completely; instead of some, others appear, but, as a rule, less acute, i.e., characteristic of a higher level of organization. Further development of technology occurs in the form of evolutionary changes: improvement of processes and modernization of equipment. To create innovative technologies, it is necessary to: analyze modern technologies of the Russian agro-industrial complex and their technical support from the point of view of the possibility and expediency of creating in the future systemic technological complexes of industrial production and processing of agricultural products into food products; develop promising programs of search, fundamental, applied and experimental design work with state budget financing on end-to-end technologies of the systemic complex for the period up to the second half of the 21st century and beyond; organize the training of scientific and engineering personnel by combining universities of agricultural and food profiles.
A promising coagulant for the production of emulsion rubbers
Authors: Morgacheva E. A. , Myakisheva A. V. , Pugacheva I. N. , Nikulin S. S.
Published: December 2024

The article presents studies on the possibility of using cyanurotriamide hydrochloride in the technology of producing emulsion rubbers as a coagulating agent. With the increasing demand for polymer products, there is a need to improve their production technologies, which makes it possible to increase the efficiency of processes and reduce costs. However, the existing technology for separating rubber from latex, based on the use of sodium chloride, has significant disadvantages: high material consumption and water consumption, as well as environmental risks due to wastewater pollution. In this regard, alternative coagulants are being investigated that can replace salt agents, while remaining effective and economically feasible. One of the promising solutions is the use of cyanurotriamide (CTA), which has good coagulating properties and low cost. It is shown that with an increase in the consumption of coagulant, an increase in the mass of the resulting rubber crumbs is observed. It has been established that when using such a coagulant, the process of separating rubber and latex proceeds without the use of an acidifying agent. The studied vulcanizates obtained from rubber isolated using CTA meet the requirements for physical and mechanical properties and are comparable with samples obtained on the basis of sodium chloride. Thus, CTA salt is a promising coagulating agent for the technology of producing emulsion rubbers, providing environmental benefits and high process efficiency.
Reduction of losses of the initial n-hexane reactant with commercial isomerizate
Authors: Popov S. V. , Osipyan D. G.
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 the commercial isomerizate used in compounding in gasoline depends on the clarity of separation of the components of the isomerization reaction mass, in particular, the presence of non-converted reactants in it leads to a decrease in the octane number and loss of these raw material components. The commercial isomerization unit of a typical low-temperature isomerization unit of the light gasoline fraction PGI-DIG, together with the target products, contains low-branched and raw normal hydrocarbons, in particular, n-hexane is present, which degrades the quality of the commercial isomerization due to its low octane number (OCI= 25). One of the flows of the technological scheme forming the commercial isomerizate from the installation is the cubic product of the deisohexanizer column, the content of n-hexane in which is up to 3.5% by weight. Therefore, in industrial conditions it is advisable to extract it from the cubic product of the deisohexanizer with subsequent recycling into the raw material stream. The paper proposes a change in the technological scheme of the low-temperature isomerization installation in order to reduce the loss of raw hydrocarbons with commercial isomerization by including an additional Kdop distillation column in it. The research was carried out using the Unisim Design modeling program. The calculations performed have obtained appropriate technological modes of operation and structural parameters of the Kdop column: the number of single-flow valve plates is 30, the pressure in the Rniz column = 160kPa and Rvc = 110kPa, the temperature in the reboiler and condenser is 102.4 and 81.3 ℃, respectively, the phlegm number R = 2.5. The inclusion of an additional Kdop distillation column in a typical technological scheme ensures a reduction in losses of n-hexane with commercial isomerizate by 1.78% while simultaneously increasing its octane number by up to 2.4 points.
Increasing the variability of the manufactured commercial products of the catalytic reforming plant
Authors: Trifonov P. I. , Popov S. V.
Published: December 2024

The stable reformat of catalytic reforming plants, in particular CCR plants, contains a large amount (up to 77% by weight). aromatic hydrocarbons, of which one third are xylenes. In industrial installations, when producing commercial gasoline, a situation arises when the octane index exceeds the required value. In this regard, it is possible to isolate the flow of total xylenes from a stable reformat, which will increase the variability of manufactured commercial products and bring the octane index to a normative value. The study of possible variants of the scheme for the separation of xylenes from a stable reformat to increase the variability of manufactured marketable products is carried out. To assess the achieved indicators of possible technological schemes for the separation of xylene fraction from a stable reformat, the following options were considered: a complex column with lateral selection of xylene fraction, a complex column with a stripping section and a scheme of two sequentially connected distillation columns. The study was performed using the UniSim Design modeling system. A two-column technological scheme of the secondary rectification unit of a stable reformat is proposed, which ensures that the content of the xylene fraction in the commercial product exceeds 97% by weight. with 84% selection of xylenes from their content in the feed stream of the proposed technological scheme. The number of valve plates is 50 for the first column and 70 for the second, Taking into account the cost of design and survey work, the supply of material and technical resources, as well as the cost of construction and installation work, the payback period of the proposed project will be 3.5 years.
Features of modeling the plasma synthesis of ONС in a liquid medium
Authors: Gavrilov A. N. , Alekseev M. V. , Ilyinov K. D.
Published: December 2024

The development of carbon nanostructured (CNS) materials for industrial applications is an urgent task, given their widespread use in various industries. The main purpose of the study was to consider the features of the method of plasma synthesis of CNS in a liquid medium and the approach to determining the rational parameters of the technological process. The materials obtained by the electric arc method in a liquid medium and the synthesis unit itself are considered. Significant differences between the synthesis of CNS in a liquid medium and the use of a traditional gas buffer medium are shown. The methods of mathematical modeling are indicated, which make it possible to describe plasma processes in relation to the synthesis under consideration. The expediency of using a kinetic approach for modeling plasma processes of synthesis of CNS in a liquid medium is shown. The use of a system of Boltzmann equations for each type of plasma component of the interelectrode space, supplemented by the condition of paired elastic and inelastic collisions, allows us to consider the processes of motion and interaction of particles. This makes it possible to predict the formation in plasma of cluster groups with C‒C, C=C bonds forming pentagons and hexagons, which form the architecture of the CNS and determine the quantitative yield of the synthesis product. Supplementing the model with a system of Maxwell's equations allows us to describe the parameters of the electromagnetic field, and using the Fourier thermal conductivity equation, taking into account the moving boundaries of the system, to calculate the temperature field of the object and find the initial velocities and energies of particles. The proposed approach of mathematical modeling of plasma synthesis makes it possible to find rational technological conditions for the synthesis of CNS in a liquid medium, which determine the production of the final product with specified properties and maximum yield.
Forecasting the development of technological processes using the example of the leading equipment of the "Bird's Milk" candy production line
Authors: Ustinova Y. V. , Prosin M. V. , Borodulin D. M. , Donya D. V.
Published: December 2024

One of the integral stages of most technological processes is the stage of dividing a product or semi-finished product into separate portions. Separation usually occurs by cutting, although a number of other separation methods can be used. The technological production line of "Bird's Milk" candies is optimized for maximum use of raw materials and minimization of waste, which gives high quality of the final product. In the manufacture, a method of continuous pouring of the candy layer onto a conveyor belt is used, followed by accelerated proofing, dividing the mass into portion cases, glazing and packaging. Scientific and technical forecasting was carried out in order to analyze the feasibility of changes in the design of the machine. For this purpose, a model of the "black box" operation of cutting the "Bird's Milk" candy layer has been compiled. For the convenience of structuring and evaluating the significance of factors, the expert assessment method was used, the results are presented in the form of a rank matrix. The study of the characteristics affecting the cutting operation of the confectionery mass was performed using four different parameters, which were control, controlled, disturbing and observable, and the cutting process itself was performed in a combined machine designed for cutting a candy layer. There were 17 identified indicators that affect the quality of semi-finished product processing. As a result of the conducted research, it was found that in the technological process of separating the candy mass in the "Bird's Milk" candy production line, the following five factors can be attributed to significant factors: the rigidity of the knife, the speed of movement for the guillotine knife and conveyor belt, the density of the cut mass, the rotation frequency and the number of disc knives
Development of a recipe for fritters based on vegetable analogues of milk
Authors: Korpacheva S. M. , Molchanova A. I.
Published: December 2024

The use of plant-based milk analogues is popularized in the modern world. This is due to the vegetarian and vegan trends, allergies to animal protein, as well as the spread of lactose intolerance. Against this background, more and more manufacturers of vegetable drinks are rapidly entering the market, not only abroad, but also in Russia. This is facilitated by the richness of the raw material base: oats, rice, buckwheat and other crops. Currently, vegetable alternatives to milk can be found in many semi-finished products, dishes, and such a replacement is especially significant in flour culinary products, when cooking which vegetable analogues are added to the dough instead of the usual milk. The article considers the expediency of introducing vegetable analogues of milk into the recipe for cooking one of the most common flour products – fritter. The technological scheme of manufacturing these products using vegetable beverages of the Nemoloko trademark based on raw material of domestic origin is illustrated. The results of the organoleptic evaluation of classic fritters (control sample) and fritters with vegetable analogues of milk (experimental samples) are presented, and their nutritional value is determined. The results of the analysis if the organoleptic evaluation showed that the samples do not have pronounced distinctive features. Replacing animal milk in the recipe for making fritters does not lead to a deterioration in the quality of finished products. Also, when calculating the nutritional value, minor deviations in the vitamin and mineral component were revealed. At the same time, the energy value indicators remain unchanged. Based on the results of the analysis of the developed samples, it can be noted that fritters based on vegetable milk analogues are a full-fledged replacement for classic fritters. They prevent the appearance of allergic reactions in people suffering from lactose intolerance, which allows them to diversify their diet. The use of vegetable beverages in the preparation of dishes and products contributes to the expansion of the list of products available for purchase in the food industry.
Hegemoni Maskulinitas dalam Mitos Keperawanan Melalui Legitimasi Patriarki atas Tubuh Perempuan
Authors: Rusdianto Megawati
Published: December 2024

Penelitian ini mengeksplorasi bagaimana keperawanan dikonstruksikan kepada perempuan melalui mitos keperawanan yang dilegitimasi patriarki. Melalui pendekatan kualitatif dengan metode studi kasus, penelitian ini mengeksplorasi pandangan enam mahasiswi Perguruan Tinggi Negeri (PTN) X di Jakarta dengan pengalaman seksual yang berbeda. Berbeda dari penelitian sebelumnya yang menyoroti keperawanan secara normatif, penelitian ini berfokus pada bagaimana konstruksi sosial dan mitos keperawanan sebagai produk patriarki memengaruhi persepsi diri dan harga diri perempuan. Tujuan penelitian ini adalah untuk memahami dampak budaya patriarki dalam membentuk nilai keperawanan yang dianggap sebagai lambang kesucian dan identitas perempuan. Hasil penelitian menunjukkan bahwa perempuan, tanpa disadari, menerima konstruksi sosial mengenai keperawanan, yang kemudian menimbulkan beban psikologis serta tekanan sosial. Pandangan ini mengarah pada internalisasi nilai-nilai kesucian dan moralitas yang mengontrol tubuh perempuan. Temuan ini penting mengungkapkan pentingnya dekonstruksi mitos keperawanan agar perempuan dapat lebih bebas dalam menentukan nilai diri dan identitas mereka.
ANALISIS FRAMING MEDIA ONLINE CNNINDONESIA.COM DAN KOMPAS.COM TERHADAP KONFLIK AGRARIA DI PULAU REMPANG
Authors: Nabila Mutiara Khansa , Dimas Asto Aji’Anamta
Published: December 2024

Kasus konflik agraria yang terjadi di Pulau Rempang antara pihak pemerintah dan Masyarakat Rempang menjadi sorotan pemberitaan dari berbagai media massa yang dapat dikonstruksi secara berbeda mengikuti ideologi maupun kepentingannya. Tujuan dari penelitian ini adalah untuk melakukan analisis bagaimana media online membentuk pemberitaan Konflik Rempang dengan menggunakan framing sehingga dapat memengaruhi opini dari khalayak publik. Penelitian ini menggunakan pendekatan deskripsi kualitatif serta melakukan analisis framing dengan model Robert N. Entman terhadap dua media online, CNNIndonesia.com dan Kompas.com. Hasil analisis menunjukkan bahwa Kompas.com memberikan dua sudut pandangnya terhadap Konflik Rempang dari sisi pemerintah dan masyarakat, dengan porsi yang seimbang. Kedua perspektif tersebut saling bertolak belakang dengan fokus yang mendukung percepatan proyek pada sisi pemerintah, sedangkan masyarakat yang berusaha membentuk perlawanan pada sisi Masyarakat Rempang. Sedangkan, CNNIndonesia.com cenderung memberikan aspek yang jelas dengan menyoroti aksi penolakan Masyarakat Rempang terhadap proyek sekaligus memberikan narasi bagaimana penderitaan Masyarakat Rempang terhadap kebijakan pemerintah.
The THE PHENOMENON OF PRE-MARITAL SEXUAL BEHAVIOR OF INDONESIAN ADOLESCENTS (2017 SDKI DATA ANALYSIS)
Authors: Apriantini Noorlia
Published: December 2024

Seiring berkembangnya zaman yang diikuti dengan perubahan gaya hidup di masyakarat, marak terjadi kasus penyimpangan sosial seperti perilaku seksual pranikah remaja. Penelitian ini bertujuan untuk mengetahui hubungan antara faktor teman sebaya, perilaku pacaran beresiko, dan akses internet dengan kejadian seks pranikah di kalangan remaja. Metode penelitian adalah pendekatan kuantitatif dengan analisis lanjut data Survei Demografi dan Kesehatan Indonesia (SDKI) 2017 menggunakan model analisis chi square pada software SPSS 27. Hasil analisis data menunjukkan bahwa terdapat hubungan dari faktor temen sebaya dan perilaku berisiko dengan P value 0,000 serta akses informasi dengan P value 0,005. Perilaku seks pranikah remaja di Indonesia merupakan perilaku menyimpang yang dipicu oleh faktor internal dan ekstenal cenderung menormalisasikan gaya hidup bebas.