bluuebunny/crossref_metadata_2025 huggingface dataset:
Characteristics of grassy ELMs and their impact on the divertor heat flux width
Authors: Li Nami , Xu X.Q. , Wang Y.F. , Yan N. , Zhang J.Y. , Qian J.P. , Sun J.Z. , Wang D.Z.
Published: July 2022

BOUT++ turbulence simulations are conducted for a 60 s steady-state long pulse high β
p EAST grassy ELM discharge. BOUT++ linear simulations show that the unstable mode spectrum covers a range of toroidal mode numbers from low-n (n = 10–15) peeling–ballooning modes (P–B) to high-n (n = 40–80) drift-Alfvén instabilities. Nonlinear simulations show that the ELM crash is triggered by low-n peeling modes and fluctuation is generated at the peak pressure gradient position and radially spread outward into the scrape-off-layer, even though the drift-Alfvén instabilities dominate the linear growth phase. However, drift-Alfvén turbulence delays the onset of the grassy ELM and enhances the energy loss with the fluctuation extending to pedestal top region. Simulations further show that if the peeling drive is removed, the fluctuation amplitude drops by an order of magnitude and the ELM crashes disappear. The divertor heat flux width is ∼2 times larger than the estimates based on the HD model and the Eich’s ITPA multi-tokamak scaling (or empirical Eich scaling) due to the strong radial turbulence transport.
The study of the rheological properties of a food additive for the enrichment of special-purpose pastes
Authors: Alekseeva T V , Artemova E N , Apalikhina O A , Vitruk L Y , Kalgina Y O , Malakova L A
Published: July 2022

The results and findings in the study of the rheological properties of additives for enriching food products with a special-purpose effect are presented in the article. The authors have developed the composition of the food enrichment system, including wheat germ cake, light albumin, white beans. The objective of the work was to conduct research on the selection of a rational amount of water and additives in order to give the latter an adapted state, implying its technological introduction into the paste masses. As a result of research, it was found that the ratio of food additives and water is 1: 2. In this case, the resulting paste based on the additive has a moisture content of 68% and a normal mechanical tension of 2.9 kPa. These indicators are fully consistent with the criteria for similar paste-like food complexes, which are planned to be enriched with the proposed food additive.
The use of processed gourds products to improve properties of bakery products
Authors: Belyaev A I , Pugacheva A M , Taranova E.S. , Petrov N Yu , Aksenov M P
Published: July 2022

Currently, the food industry uses frozen semi-finished products in the baking of new products. A new type of frozen semi-finished products used to improve the baking properties of flour is widely used in North America, Western Europe, Japan, etc. The use of cryopreservation makes it possible to obtain high quality bakery products. The studies were carried out in the laboratory of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University and Volgogradsky CAS. Raw materials such as peeled rye flour, first grade wheat flour, thick rye sourdough, pressed baker's yeast, table salt, nardek with dried apricots were used. The dough was prepared with a 60:40 ratio of peeled rye and first grade wheat flour (Wstarter = 50%) by the developed recipe. The moisture content in the dough was 49.5%. The dough was prepared in a Diosna machine for 5-7 min. The required amount of salt was added as a saline. Yeast suspension was used. The generalization of these processes, which determine the transformation of recipe components into a finished product, provide the basis for scientific foundations of the baking technology using frozen semi-finished products and contributes to the development of methods for predicting the quality of finished products.
Using high-lysine corn flour in the bread-making process
Authors: Khrapko O P , Sokol N V , Sanzharovskaya N S
Published: July 2022

This paper considered the possibility of using high-lysine corn flour in the production techniques of wheat bread. It demonstrated the need for development of a bread formula with functional ingredients. It examined the effect of high-lysine corn flour (5, 10, 15 and 20%) on the quality of dough and bread made therefrom. The studies conducted with standard methods determined the effect of high-lysine corn flour on the physical and chemical parameters and organoleptical properties of finished products. The paper revealed the potential of high-lysine corn flour when it is used in the food industry, in particular in bread baking. The formula for making Solnechny style bread, containing 10% of high-lysine corn flour, was determined. It was found that the developed bread had high quality characteristics. The protein content in the new Solnechny style bread increased by 2.0%, the mineral and vitamin composition changed, the potassium increased by 1.24%, phosphorus - by 3.48%. The finished products were much more enriched with magnesium, manganese and iron, vitamins B1 and PP.
Effect of fruit and vegetable powders on the rheological profile of a semi-finished product from light-grain rye flour
Authors: Sadygova M K , Marinina E A , Andreeva L V , Osyka I A , Kondrashova A V
Published: July 2022

The article studies the effect of fruit and vegetable powders on the rheological profile of a semi-finished product based on flour from the grain of light-grain rye of the Bambyshev Memory variety. The flour from the grain of light-grain rye of the Bambyshev Memory variety was control sample No.1. Prototype No.2 was with the addition of apple pomace powder in an amount of 15% to the weight of flour. Prototype No.3 was with the addition of pumpkin pulp powder in an amount of 15% to the weight of flour. The rheological properties of semi-finished products were determined using a Mixolab device. The data of mixograms and Mixolab profilers showed differences in the parameters of the rheological profile and Mixolab indices for the studied flour and mixtures. The authors have proved that, when using rye flour with high amylolytic activity, the introduction of fruit and vegetable powders in the mixture allows you to increase the viscosity of the dough, reduce the amylolytic activity and recommend additives as improvers of the properties of rye semi-finished products. When adding fruit and vegetable powders in an amount of 15% by weight of flour, additives are improvers of the properties of rye semi-finished products. The analysis of the rheological profiles of the dough from the experimental mixtures allows us to recommend them for the production of flour confectionery products.
Using aquatic raw materials in the technology of flour culinary and confectionery products
Authors: Volchenko V , Garelova N , Dzhendetova G , Uchaeva A
Published: July 2022

Common flour products as a part of a human diet have been observed. Using aquatic raw materials has been advised to solve these problems. In addition to using cod liver oil and inactivated yeast cells, fish protein isolate is advised to use in the technology of bakery and flour culinary products. The recipe of such products has been optimized (optimal dosage of FPI is 5 % of dry weight to the flour quantity); the flow diagram is given. Wakame algae has been used in the technology of the confectionery product – biscuit dessert. It was added to the confiture layer as well as raspberry and sugar. The ratios of these ingredients have been optimized using experimental design method. The optimized recipe of the biscuit dessert has been developed.
Influence of technological factors on the physical and chemical properties of rye dough and the parameters of its fermentation
Authors: Bykova N Yu , Chernykh V Ya
Published: July 2022

Preparing rye dough, special attention should be paid to assessing its rheological behavior taking into account the semi-finished product titratable acidity. Water dosage determination for mixing the dough should be carried out taking into account its consistency. At the same time, dough effective viscosity should be determined after mixing. This indicator will exactly allow establishing the baking properties of the processed rye flour. The control of the rye dough fermentation process, which allows determining the optimal duration of dough first proofing and final proofing of dough pieces, should be carried out according to the rate of change in the carbon dioxide volume and the relative change in potentiometric characteristics.
Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough
Authors: Drannikov A V , Dombrovskaya Ya P , Derkanosova A A , Belokurova E V , Kitaev D S , Shevtsov A A
Published: July 2022

Experimental studies of the effect of water-honey extract of St. John's wort grass fermented by lactic acid bacteria Str.lactis and Str.cremoris on microorganisms causing microbiological deterioration of wheat flour bakery products showed a positive effect of the introduced component on the rheological and biotechnological parameters of wheat dough. By adding additional nutrients that activate the vital activity of the fermenting microflora, the gas-forming ability of the dough increased by 20%, the fermentation activity improved by 35%, and the desired dough acidity of 3.0 deg. was reached within 120 minutes, i.e. the fermentation process reduced by 60 minutes.
Modification of collagen-containing animal raw materials for use in food products
Authors: Bazhenova B A , Tykheev A A , Yumzhir-Uvdel Ts , Zabalueva Yu Yu , Bychkova T S , Danilova L V
Published: July 2022

The article analyzes the microstructure of collagen of animal raw materials, modified by a chemical method by exposing the tripe tissue in dry sodium bicarbonate and subsequent exposure in a solution of acetic acid to improve its technological characteristics. The objects of research were beef tripe tissue from a freshly slaughtered animal before (control) and after modification (experiment). The modification was carried out in accordance with the following scheme: sequential exposure of the tripe tissue for 60 min with sodium bicarbonate in dry form, distributed over the surface of the tripe tissue, at a ratio of 10: 1, then rinsing in running cool water, then subsequent exposure in 2% food grade acetic acid for 30 minutes. In the course of the experiment, the following studies were carried out: microstructural analysis, changes in the indicators of cutting force and the content of amine nitrogen. The obtained experimental data showed that the treatment causes a change in the collagen microstructure of the tripe tissue: there is a widespread loosening of the cicatrix wall and destructive changes in collagen and muscle fibers, swelling and loosening the muscle fibers, while the striation of the fiber structure is significantly changed. In individual muscle bundles, elongated nuclei are noticeable, which are located eccentrically; in some areas of the stratified epithelium, cell nuclei were absent. Microstructural and biochemical analysis proves the presence of morphological and structural processes in the tripe tissue after the proposed method of chemical treatment, which improves its characteristics for further technological processing and the addition of sausages.
The impact of the freezing process on the grain bread quality
Authors: Alekhina N N , Ponomareva E I , Popov V I , Lukina S I , Malyutina T N , Ovsyannikov V Yu
Published: July 2022

Currently, many studies dedicated to the elaboration of new methods of the production of functional alimentary products, including bread made of bioactivated wheat, are being carried out. The application of frozen semi-processed goods will allow one to reduce the labour input in the technological process of grain bread production, conditioned by the introduction of the bioactivation stage. It is acknowledged that the quality of products can change due to the process of freezing. That is why this paper investigates the impact of the process of freezing on organoleptic and physical-chemical quality indicators of grain bread, its microstructure and protein digestibility. The results of the conducted experiment have demonstrated that grain bread baked with the use of frozen semi-processed goods made of bioactivated wheat has slightly lower physical-chemical indicators than those for the bread made without the application of the freezing technology. The data received via electron microscopy has proved the fact of the presence of larger pores in the sourdough of products made of frozen dough if compared to bread baked without frozen raw materials. It is explained by the appearance of large air gaps around the surface of gelatinised starch grains in the samples. The application of frozen dough in the grain bread technology contributed to the increase of protein digestibility that resulted from more active protein destruction at low temperatures, which increases its digestibility. However, the application of the deep freezing technology of dough will help to stop and restart the production process quickly and will shorten the duration of the process of preparation of grain bread. Moreover, this technology will allow one to provide consumers with functional bread made of bioactivated wheat grains in numerous country regions.
Flax-based enrichment of chopped convenience poultry meat
Authors: Borisova V L , Terentyev S E , Stefanova I L , Sazonova E A , Luchkin A G
Published: July 2022

Recently, oilseeds have been of interest to food producers. A positive effect they have on the human body has been known since ancient times. Modern research has discovered even more substances that have a favorable effect on the human body. Literary sources provide enough information on the benefits of flax seeds and flax products – flax oil, flax flour – added in the diet. The paper deals with the techniques to develop convenience poultry (broiler) food by enriching it with raw plant-based materials including oil flax and fiber flax seeds. It presents a set of organoleptic results that evaluate the developed convenience food and amino acid composition of convenience food. Whole oil flax seeds added in an amount of 5% were established to have a positive effect on the organoleptic indicators of convenience food, improving taste, aroma, texture, and reducing the crumbliness factor. Based on amino acid studies, a similar amount of essential amino acids and a greater amount of nonessential amino acids were found to be present in convenience food enriched with oil flax seeds as compared with control samples. Thus, oil flax seeds used for enriched chopped convenience poultry foods are reported to be promising for a wide range of consumers.
Technological aspects of whey by-products use in the production of zephyr of improved quality
Authors: Magomedov G O , Ponomarev A N , Melnikova E I , Plotnikova I V , Polyanskiy K K , Miroshnichenko E N
Published: July 2022

The research in the field of sugar-free zephyr production with the use of milk whey by-products - whey permeate powder and whey protein dry concentrate - is presented. The quality indicators of the ingredients used are investigated, their characteristics and nutritional value are presented. The foaming properties of dry whey protein concentrate were evaluated in order to establish the optimal content of dry substances of the protein solution for its further use in the production of confectionery masses of foamy structure. The greatest maximum value of the foaming ability (403%) was observed when using solution with a mass fraction of dry substances (24%) with the addition of citric acid in the amount of 0.8% (pH of the solution - 4.1). When replacing white sugar with permeate in zephyr production and using molasses in greater amount than in the control sample, the viscosity of zephyr mass decreases to a greater extent, the volume of foam, its stability and dispersion increase. The developed samples of zephyr, in comparison with the control sample, have a lower density 1.2-1.3 times. Also, they do not contain white sugar, have a reduced total carbohydrate content 1.2-1.3 times. The content of easily digestible carbohydrates is reduced 1.5-1.7 times, which in turn made it possible to obtain products of moderate sweetness, increased protein content 1.1-1.6 times, reduced calorie content 1.5-1.6 times, decreased glycemic index 1.5-1.6 times.
Production of feed additives from fish bone and their nutritional value
Authors: Tsibizova M E , Magdanova Yu R , Maksimenko Yu A , Bakhareva A A , Grozesku Yu N
Published: July 2022

The technology of phosphate-calcium food additive production from fish bone tissue has been developed. Includes the stages of cooking of bone raw materials, separation of muscle tissue cuts, and processing at 700-750 °C. Its nutritional value was assessed; the organoleptic indicators and chemical composition of the resulting food additive were studied; its microelement composition was determined. The product can be considered to be a functional ingredient of food products. The use of the food additive in the composition of food products increases the content of phosphorus and calcium, thereby enriching their mineral composition.
Formation of heterocyclic aromatic amines in grilled pork depending on the pre-thermal treatment method
Authors: Utyanov D A , Semenova A A , Revutskaya N M , Knyazeva A S , Kurzova A A
Published: July 2022

Electric grilled pork pretreated using four methods was analyzed for heterocyclic aromatic amines: 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). It was found that pre-thermal treatment of pork led to both a decrease and an increase in the content of heterocyclic aromatic amines in grilled steaks. In contrast to the control sample, the sample pretreated with an oil-based marinade exhibited a 3.2-fold decrease in the amount of MeIQx and 4.82-fold decrease in the amount of PhIP. The sample pretreated with a water-based marinade exhibited a 1.75-fold decrease in the amount of PhIP and a 3.81-fold increase in the amount of MeIQx. The sample pretreated with a dry curing mixture with red hot pepper exhibited a 3.5-fold increase in the amount of MeIQx and a 2.44-fold increase in the amount of PhIP. The sample pretreated with a dry curing mixture with paprika showed a 8.21-fold increase in the amount of MeIQx and a 3.65-fold increase in the amount of PhIP compared to the control sample. The study has shown that pretreatment of meat leads to both an increase and a decrease in the amount of heterocyclic aromatic amines formed during high-temperature thermal treatment depending on the non-meat ingredients used.
Possibilities of using Biolactase L20 to reduce the concentration of lactose in probiotic beverages
Authors: Rodionova N S , Razinkova T A , Popov E S , Pozhidaeva E A , Sholin V A , Gubarev D A
Published: July 2022

Probiotic fermented milk products are most in demand at present due to the need for the prevention of new viral diseases and rehabilitation after previous diseases. Low-lactose probiotic products are especially relevant at present for people suffering from lactase deficiency, as carriers of probiotics, the restoration of which is necessary for various pathologies from the immune system or the gastrointestinal tract. The results of experimental studies of reducing the mass fraction of lactose in the preparation of probiotic fermented milk drinks on skimmed milk using a combination of the consortia Str. thermophiles, L. acidophilus, L. plantarum, L. fermentum and Str. thermophiles, B. bifidum, B. longum, B. Adolescentis and the enzyme preparation Biolactase L20 are presented. It is shown that the introduction of Biolactase L20 into skimmed milk at 34 oC reduces the lactose concentration by 78 % in 8 hours. An increase or decrease in temperature by more than 1.0-1.5 oC reduces the efficiency of lactose hydrolysis. The studied consortia of probiotic microorganisms showed the possibility of growth at this temperature until the titratable acidity of 110-130oT is reached, casein coagulation, and the formation of a dense clot in 14-16 hours. At the same time, the decrease in the lactose concentration was up to 30 %. The combination of Biolactase L20 and lactic acid fermentation with these consortia allowed one to reduce the lactose concentration by 77-78 %, which corresponded to 1.0-1.1 %. At the same time, a more active growth of lactobacilli was noted, the achieved microbial number was 7-8; the fermentation time to achieve coagulation and the minimum lactose concentration was 6 hours, for a consortium of bifidobacteria – 8 hours with equal product characteristics.
Optimization of the composition of the protein-carbohydrate base of the nutrient medium for the production of monospecific bacterial starter culture of Lactobacillus casei
Authors: Sviridenko G M , Mamykin D S , Komarova T V
Published: July 2022

Mesophilic bacteria of Lactobacillus casei are used in the food industry not only to accelerate the cheese ripening, but also as a probiotic culture in functional foods. This article describes the results of studies to optimize the composition of the nutrient medium for the cultivation of mesophilic lactobacilli of Lbc. casei. The use of cheese whey as the basis of a nutrient medium to ensure the required level of energy metabolism leads to a decrease in production costs. However, cheese whey contains an insufficient amount of protein components and growth factors for the development of Lbc. casei. To solve the problem of providing mesophilic lactobacilli with adequate nutrition, cheese whey was enriched with an enzymatic milk protein hydrolyzates and yeast autolysate as a source of biologically active substances that stimulate the growth of lactobacilli. The optimized composition of the protein-carbohydrate base of the nutrient medium makes it possible to increase the biomass yield during deep liquid-phase cultivation and the initial infection dose of 1 % for 24 hours of cultivation to obtain the number of viable cells of Lbc. casei at the level of (8.5±0.2)⋅108 CFU/cm3, and as a consequence, to increase the efficiency of production of monospecific bacterial starter cultures.
Mass transfer processes modeling in the production of dried and air-dried fish
Authors: Ershov M A , Ershov A M , Votinov M V
Published: July 2022

The focus areas for the Fisheries industry in Russia are increasing the share of products with high added value and development of the domestic consumer market of fishery products. In the Russian Federation the products made of aquatic bioresources, such as stock fish, air-dried and dried fish, are traditionally in strong demand with the population. It has been determined, that the manufacture of these fish products remains at a low level. In order to increase the volume of dried and stock fish production, improve the product’s quality specifications, it is necessary to develop the technology of the drying process, as well as to find the ways and methods to decrease the drying time. The efficiency of these productions can be increased by using the scientific-based process solutions that allow to keep the production costs down, improve the consumer properties of the end products and ensure its safety. The generalized dependences for calculating the duration of dehydration in production of air-dried and stock fish products have been developed in this study. The generalization has been performed based on the ratio of the current moisture content of fish to the first and second critical moistures of the kinetics curves of dehydration. A formula for calculating the current moisture content depending on the duration of the dehydration process and the dependence for calculating the drying time in relation to fish moisture have been introduced. The patterns received allow to model the kinetics curves of fish dehydration. A functional relation between the critical moistures of the kinetics of dehydration, the water diffusion coefficients and the initial moisture content has been determined. The derived dependencies allow to calculate the diffusion coefficients in the critical points of the kinetics curve of dehydration. The obtained formulas could be used for calculating the water diffusion coefficients in fish. Using the suggested formulas makes it possible to solve the diffuse type partial differential equation. This gives an opportunity to model the water distribution in fish during the process of dehydration.
Production of butter paste with dihydroquercetin technology
Authors: Ziablitseva M A , Bessonova J A , Yershova O V
Published: July 2022

The study proposes a technology for producing butter paste with dihydroquercetin. For the production of butter paste with dihydroquercetin, a method of converting high-fat cream has been chosen. Organoleptic, physico-chemical characteristics of the quality of raw materials have been studied. The technology of butter paste with dihydroquercetin was developed. Butter paste with dihydroquercetin was obtained as follows. The quality of raw milk and dihydroquercetin was assessed. Milk was separated, and the resulting cream was pasteurized. Further, high-fat cream was obtained by secondary separation, and their normalization was carried out. Then, dihydroquercetin was added to the normalized mixture according to the recipe. The normalized mixture was converted into butter paste and directed to thermostatting. Butter paste with dihydroquercetin is a low fat product with functional properties. The product is intended for systematic use by the population of all age groups.
The development of formulation for curd products based on the methodology of risk qualimetry
Authors: Yankovskaya V S , Dunchenko N I , Voloshina E S , Kuptsova S V , Mikhaylova K V , Ginzburg M A
Published: July 2022

The authors suggest a new approach to the development of curd products formulation. The approach is based on the methodology of "risk qualimetry" which uses information-matrix models. Defect names are revealed and ranked by the detection rate, as well as reasons for the complaints about the curd products quality that had been coming from retail chains within 5 years. Moreover, the information-matrix model of the influence of the recipe ingredients on the risks of complaints about the curd product quality was presented. The values of the importance indicators were determined and the formulation factors were ranked: low-fat cottage cheese (185.8 points), a structurant (153.9), a functional ingredient (100.3), sugar syrup (60.0) and cream (54.2). The choice of a functional component and a structure former was substantiated. Those components would not only increase the nutritional value of the product, but also minimize the risks of inconsistencies. The formulation of a new curd product with functional components was developed: fat-free curd (65.0%), cream (24.3%), sugar syrup (8.0%), oats cryopowder (1.2%) and red grapes cryopowder (1.5%). The organoleptic evaluation of the prototype model showed high consumer properties.
The use of spectrophotometry to control the quality of edible rapeseed oil in the process of adsorption
Authors: Peregonchaya O V , Korol'kova N V , Sokolova S A , D'yakonova O V , Tolmachev V D
Published: July 2022

Comparison of spectral characteristics made it possible to establish the carotenoid composition. The presence of chlorophyll in rapeseed oil has been established. A comparison of the spectrograms of unrefined, refined oils and a regenerating solvent solution in the range of 200-700 nm is carried out. Almost complete removal of carotenoids from rapeseed oil and the absence of absorption of spectrally active components by the sorbent in the range of 200-350 nm are shown. Such substances can include glucosinolates, tocopherols.
The choice of rational modes of vacuum deposition of fatty components in the preparation of feed for valuable fish species
Authors: Bogomolov I S , Afanasyev V A , Ostrikov A N , Startseva S V
Published: July 2022

The subject of research is kinetics of vacuum deposition of liquid components on extruded fish feed pellets. The kinetic regularities of the vacuum deposition process under investigation are established and the choice of rational modes of vacuum deposition of fat components in preparing compound feeds for valuable fish species is justified. The use of vacuum deposition of fat components on extruded feed for valuable fish species has led to the possibility of increasing the fat content up to 40 %, reducing the crushing of feed by 10 %. Improving the physical characteristics of finished compound feed (a moisture content of 10-12 %); increasing the penetration level of liquid components by 25-30 %; maintaining a dry surface of the extrudate; reducing pathogenic microflora to 0 are included. It was revealed that the amount of vacuum in working chamber of sprayer is the most important parameter affecting a fat leakage factor, and the amount of vacuum of 0.020 MPa provides intensive penetration and significantly reduces a fat leakage factor.
Development of process for obtaining crystalline food products with improved granulometric composition
Authors: Vorontsov V V , Shakhova M N , Butova S V
Published: July 2022

The subject of this research is the process of isohydric crystallization of mass from solution in a circulating crystallizer with the ability to control the size of food crystals. The developed design of a continuous circulation crystallizer provides the opportunity to adjust the circulation rate and meet temperature conditions. The functions of the solution particles and solid phase distribution over the time of residence in the crystallizer filled with a circulating suspension are found for the modes of ideal mixing and displacement determined by the circulation ratio of the suspension in the apparatus. The ability to control solution supersaturation and the time of suspension particles residence in the apparatus enables to obtain large production crystals.
Biotechnologies used to deal with recycling of grape pomace
Authors: Ageeva N M , Tikhonova A N , Globa E V
Published: July 2022

The article presents experimental data on the chemical composition of grape pomace subject to the used grape processing technology. Grape pomace is shown to contain a rich complex of biologically valuable compounds, including polyphenols (with antioxidant activity), polysaccharides (including pectin substances), and nitrogenous substances which serve as the substrate for fermentative catalysis and development of microorganisms. It has been established that the microorganisms of Baikal EM-1 preparation most actively developed on sweet pomace of white and red grape varieties. When Baikal EM-1 was inoculated onto the pomace surface, the number of microorganisms using mineral forms of nitrogen grew substantially, and the number of free amino acids triples. It was fungi of Trichoderma and Rhisopus genera that were developing most actively on all types of grape pomace, including that of red grapes. The effect of the fungi was accompanied by a fast change in the structure of the pomace – viz., appearance of the liquid and slimy phases. An active complex of enzymes of cellulolytic and hemicellulasic activity was shown to ensure a deeper level of maceration of the vegetative tissue of pomace, enabling to perfect its processing technology.
Improving the efficiency of the bee-bread drying process
Authors: Oskin S V , Kharchenko S N , Tsokur D S
Published: July 2022

Drying is one of the most common operations in the processing of agricultural products. Improvement of installations for its implementation is an important task, especially in beekeeping in the drying of bee-bread. The article deals with the problem of uneven drying of bee-bread in trays when using convective installations. A method for solving this problem by using trays with holes is proposed. The results of modeling the processes occurring in the drying chamber during the drying of the traditional dryer and the modernized one are shown. Comparison of the results confirmed the reduction of the difference in moisture content between the upper and lower trays in the process of drying by a factor of 3.
Determination of the limiting stage of the adsorption kinetics of the dye “Methylene Blue” by the biomass of apricot pits
Authors: Vinogradenko Yu A , Sverguzova S V , Shaikhiev I G , Zhabskiy V V , Ievleva E S
Published: July 2022

The paper presents the results of experimental studies to determine the limiting stage of the adsorption kinetics of the methylene blue dye by the biomass of the crushed peel of apricot pits. Morphological studies of the surface of the peel of apricot pits were carried out using a scanning electron microscope of the brand “TESCAN MIRA 3 LMU” (Czech Republic). Adsorption studies were carried out under static conditions by treating the biomass of the apricot pit peel with solutions of methylene blue of specified concentrations for a certain time. On the basis of the obtained data, the kinetic dependences were constructed and the necessary indicators were calculated. It was found that the sorption capacity of the apricot pit biomass under experimental conditions is 0.565 mmol/g. The results of the experiment were processed using the Microsoft office Excel software in the framework of the diffusion model, and an intradiffusion kinetic model of sorption was obtained. The constants of the intradiffusion kinetic model of sorption and the parameters of the internal diffusion coefficient are calculated, and the contribution of external diffusion to the adsorption process is determined. It is revealed that the adsorption process is limited by external diffusion.
Detection of causes of defects in the cooked sausage production
Authors: Voloshina E S , Dunchenko N I , Yankovskaya V S , Kuptsova S V , Mikhaylova K V , Odintsova A A
Published: July 2022

The work presents a method for analysing hazardous factors in the cooked sausage production. The method includes the formation of a register of hazardous factors and the determination of cause-and-effect relationships between the hazards and their causes. The formed register includes 30 indicators and 25 factors affecting the occurrence of defects in cooked sausages. The critical control points of the cooked sausage production technology were determined, and a hazard analysis was carried out for each critical control point. In integration with the principles of HACCP, the developed method helps to reduce the number of defective products and increase customers` satisfaction.
Study of the amino acid composition of beef proteins using ionizing radiation treatment technology
Authors: Timakova R T , Iliukhina Iu V
Published: July 2022

The choice of modern technologies at the enterprises of the agroindustrial complex allows ensuring the safety and high quality indicators of food products. The spread of industrial ionizing radiation treatment technology requires compliance with procedural processes in specialized radiation centers. To ensure the safety and preservation of the quality of raw meat, in particular chilled beef, after treatment with ionizing radiation, it is of scientific and practical importance to substantiate the radiation doses used and to regulate the absorbed radiation doses, the calculation of which is carried out according to the proposed methodology. After treatment with ionizing radiation in all samples of chilled beef, the processing efficiency was 100%. A decrease in the total amino acid content was found, lower amino acid losses were found in beef samples treated with a dose of ionizing radiation up to 10 kGy, including for essential amino acids - by 0.6% and for interchangeable amino acids - by 1.1%. The limiting amino acid has not been established, which makes it possible to provide daily coverage of the need for amino acids. As a result of the study of the balance of the amino acid composition by ion exchange chromatography and organoleptic parameters, the optimal dose of ionizing radiation of 10 kGy for processing chilled beef was established.
Predicting Need for Escalation of Care or Death From Repeated Daily Clinical Observations and Laboratory Results in Patients With Severe Acute Respiratory Syndrome Coronavirus 2
Authors: Crooks Colin J , West Joe , Fogarty Andrew , Morling Joanne R , Grainge Matthew J , Gonem Sherif , Simmonds Mark , Race Andrea , Juurlink Irene , Briggs Steve , Cruickshank Simon , Hammond-Pears Susan , Card Timothy R
Published: July 2022

We compared the performance of prognostic tools for severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) using parameters fitted either at the time of hospital admission or across all time points of an admission. This cohort study used clinical data to model the dynamic change in prognosis of SARS-CoV-2 at a single hospital center in the United Kingdom, including all patients admitted from February 1, 2020, to December 31, 2020, and then followed up for 60 days for intensive care unit (ICU) admission, death, or discharge from the hospital. We incorporated clinical observations and blood tests into 2 time-varying Cox proportional hazards models predicting daily 24- to 48-hour risk of admission to the ICU for those eligible for escalation of care or death for those ineligible for escalation. In developing the model, 491 patients were eligible for ICU escalation and 769 were ineligible for escalation. Our model had good discrimination of daily risk of ICU admission in the validation cohort (n = 1,141; C statistic: C = 0.91, 95% confidence interval: 0.89, 0.94) and our score performed better than other scores (National Early Warning Score 2, International Severe Acute Respiratory and Emerging Infection Comprehensive Clinical Characterisation Collaboration score) calculated using only parameters measured on admission, but it overestimated the risk of escalation (calibration slope = 0.7). A bespoke daily SARS-CoV-2 escalation risk prediction score can predict the need for clinical escalation better than a generic early warning score or a single estimation of risk calculated at admission.
Detecting retinal neural and stromal cell classes and ganglion cell subtypes based on transcriptome data with deep transfer learning
Authors: Madadi Yeganeh , Sun Jian , Chen Hao , Williams Robert , Yousefi Siamak
Published: July 2022

Motivation

To develop and assess the accuracy of deep learning models that identify different retinal cell types, as well as different retinal ganglion cell (RGC) subtypes, based on patterns of single-cell RNA sequencing (scRNA-seq) in multiple datasets.

Results

Deep domain adaptation models were developed and tested using three different datasets. The first dataset included 44 808 single retinal cells from mice (39 cell types) with 24 658 genes, the second dataset included 6225 single RGCs from mice (41 subtypes) with 13 616 genes and the third dataset included 35 699 single RGCs from mice (45 subtypes) with 18 222 genes. We used four loss functions in the learning process to align the source and target distributions, reduce misclassification errors and maximize robustness. Models were evaluated based on classification accuracy and confusion matrix. The accuracy of the model for correctly classifying 39 different retinal cell types in the first dataset was ∼92%. Accuracy in the second and third datasets reached ∼97% and 97% in correctly classifying 40 and 45 different RGCs subtypes, respectively. Across a range of seven different batches in the first dataset, the accuracy of the lead model ranged from 74% to nearly 100%. The lead model provided high accuracy in identifying retinal cell types and RGC subtypes based on scRNA-seq data. The performance was reasonable based on data from different batches as well. The validated model could be readily applied to scRNA-seq data to identify different retinal cell types and subtypes.

Availability and implementation

The code and datasets are available on https://github.com/DM2LL/Detecting-Retinal-Cell-Classes-and-Ganglion-Cell-Subtypes. We have also added the class labels of all samples to the datasets.

Supplementary information

Supplementary data are available at Bioinformatics online.
Case report: mRNA COVID-19 vaccine-related acute pericarditis with evolution to myopericarditis
Authors: Riddell Craig , Edwards Nicola C , Stewart Ralph
Published: July 2022

Background

Both acute pericarditis and myocarditis have been reported as rare complications following vaccination with the Pfizer-Biotech and Moderna mRNA COVID-19 vaccines.

Case summary

An 18-year-old man presented with clinical and electrocardiographic changes of acute pericarditis 2 days after receiving the second dose of the BNT162b2 (Pfizer–BioNTech) vaccine. His electrocardiogram also showed an incomplete right bundle branch block. Troponin T on presentation was normal (reference <14 ng/L) but subsequently increased to a peak 1080 ng/L by day 4 post vaccination. Evolving electrocardiographic changes and cardiac MRI findings were consistent with acute myopericarditis.

Discussion

This patient’s clinical course was uncomplicated, which is consistent with studies indicating that post-COVID vaccine myocarditis usually has a mild course with a low chance of arrhythmia or heart failure. Troponin elevation is a part of the diagnostic criteria for myocarditis. This case is consistent with another report demonstrating that troponin levels can be within the normal range early in the clinical course of post-COVID vaccine myopericarditis. The incomplete right bundle branch block resolved by day 4 post-vaccination and thus may have represented early myocardial involvement at presentation. Further testing and monitoring should be considered in patients who present soon after COVID-19 mRNA vaccination with pericarditis features or minor conduction delays, in order to rule out progression to myopericarditis. Identifying myocardial involvement is clinically relevant as it indicates a risk of developing arrhythmia or heart failure, as well as having implications for physical activity advice and future booster vaccination.
Changes in the CHA2DS2-VASC score as a predictor of incident atrial fibrillation in older Chinese individuals: the AF-CATCH study
Authors: Zhang Wei , Chen Yi , Hu Lei-Xiao , Xia Jia-Hui , Ye Xiao-Fei , Cheng Yi-Bang , Wang Ying , Guo Qian-Hui , Li Yan , Lowres Nicole , Freedman Ben , Wang Ji-Guang ,   for the AF-CATCH Investigators and Coordinators
Published: July 2022

Aims

Incidence of atrial fibrillation is highly associated with age and cardiovascular co-morbidities. Given this relationship, we hypothesized that the dynamic changes resulting in an increase in the CHA2DS2-VASC score over time would improve the efficiency of predicting incident atrial fibrillation on repeated screening after a negative test.

Methods and results

We investigated in an analysis of the AF-CATCH trial [quarterly vs. annual electrocardiogram (ECG) screening for atrial fibrillation in older Chinese individuals] data, the association between the changes in the CHA2DS2-VASC score from baseline to end-of-study visit and the risk of incident atrial fibrillation. Participants without a history of atrial fibrillation and with a sinus rhythm at baseline were randomized to the annual (usual) or quarterly 30 s (intensive) single-lead ECG screening groups. During a median follow-up of 2.1 years in 6806 participants, the incidence rate of atrial fibrillation increased from 4.2 per 1000 person-years in participants with a change in the CHA2DS2-VASC score of 0 to 6.4 and 25.8 per 1000 person-years in participants with a change in the CHA2DS2-VASC score of 1 and ≥2, respectively. A change in the CHA2DS2-VASC score of ≥2 was associated with a significantly elevated risk of incident atrial fibrillation.

Conclusions

Patients with substantial changes in the CHA2DS2-VASC score were more likely to develop incident atrial fibrillation, and regular re-assessments of cardiovascular risk factors in the elderly are probably worthwhile to improve the detection of atrial fibrillation.

Registration

URL: http://www.clinicaltrials.gov; Unique identifier: NCT02990741.
Effect of density on Mediterranean pine seedlings using the Nelder wheel design: analysis of biomass production
Authors: Ruano Irene , Herrero de Aza Celia , Bravo Felipe
Published: July 2022

The main objective of this study was to analyse biomass production and distribution among the constituent parts of 4-year-old Pinus pinaster and Pinus halepensis trees. Young trees were harvested from a Nelder wheel experimental site and their biomass weight was determined. With the Nelder design, the effect of stand density can be included in the biomass analysis. We analysed biomass production at test densities ranging from 1000 to 80 000 seedlings/ha by fitting two types of equations: (1) Dirichlet regressions to estimate the biomass proportions of constituent tree parts and (2) allometric equations to simultaneously predict the biomass content of constituent tree parts. Results from this innovative approach showed that the effect of stand density in tree-level biomass was significant for P. halepensis but not for P. pinaster. We observed a general increase of total biomass from P. halepensis at lower densities. More precisely, the proportion of root biomass increased at the expense of aboveground biomass, which is considered a positive effect in terms of resilience and adaptation. This new set of equations fills a fundamental knowledge gap for these species in central Spain and can readily be used by silviculturists and scientists to quantify carbon stocks for young planted forests.
High-density Surface Electromyography as Biomarker of Muscle Aging
Authors: Imrani Loubna , Boudaoud Sofiane , Lahaye Clément , Moreau Caroline , Ghezal Myriam , Ben Manaa Safa , Doulazmi Mohamed , Laforêt Jérémy , Marin Frédéric , Kinugawa Kiyoka
Published: July 2022

Sarcopenia is a muscle disease with adverse changes that increase throughout the lifetime but with different chronological scales between individuals. Addressing “early muscle aging” is becoming a critical issue for prevention. Through the CHRONOS study, we demonstrated the ability of the high-density surface electromyography (HD-sEMG), a noninvasive, wireless, portable technology, to detect both healthy muscle aging and accelerated muscle aging related to a sedentary lifestyle, one of the risk factors of sarcopenia. The HD-sEMG signals were analyzed in 91 healthy young, middle-aged, and old subjects (25–75 years) distributed according to their physical activity status (82 active and 9 sedentary; International Physical Activity Questionnaire) and compared with current methods for muscle evaluation, including muscle mass (dual-energy X-ray absorptiometry [DXA], ultrasonography), handgrip strength, and physical performance. The HD-sEMG signals were recorded from the rectus femoris during sit-to-stand trials, and 2 indexes were analyzed: muscular contraction intensity and muscle contraction dynamics. The clinical parameters did not differ significantly across the aging and physical activity levels. Inversely, the HD-sEMG indexes were correlated to age and were different significantly through the age categories of the 82 active subjects. They were significantly different between sedentary subjects aged 45–54 years and active ones at the same age. The HD-sEMG indexes of sedentary subjects were not significantly different from those of older active subjects (≥55 years). The muscle thicknesses evaluated using ultrasonography were significantly different between the 5 age decades but did not show a significant difference with physical activity. The HD-sEMG technique can assess muscle aging and physical inactivity-related “early aging,” outperforming clinical and DXA parameters.