bluuebunny/crossref_metadata_2025 huggingface dataset:
Development of highly efficient technology of grain moisture-heat treatment and the design of conditioner steamer
Authors: Afanasiev V. A. , Ostrikov A. N. , Manuilov V. V. , Aleksandrov A. I.
Published: October 2019

As a result of the conducted experimental studies, the main kinetic regularities of the steaming process under investigation were determined and the choice of rational modes of grain moisture-heat treatment was validated: steaming of barley and wheat with steam to a moisture content of 19 % at a steam consumption of 100–180 kg/h and a pressure of 0.20–0.35 MPa for 10–12 minutes, and corn – for 15–16 minutes. These developed modes provide the best conditions for the thermomechanical destruction of the protein-carbohydrate complex in order to increase its availability to digestive enzymes and increase the digestibility of starch, do not reduce the digestibility of protein and improve sanitary condition. A method of engineering calculation was developed, which formed the basis for the creation of an original design of conditioner steamer. The performed constructive calculation included the calculation of the mixer-humidifier, the calculation of the jet nozzle and the determination of the dispersed characteristics during steam atomization, as well as the thermal calculation of the conditioner steamer, which made it possible to determine the steam consumption and determine the rational heating temperature of the grains and their moisture content. A distinctive feature of the conditioner steamer is a higher productivity due to the significant acceleration of diffusion process of moisture into grains; the possibility of improving the quality by increasing the degree of starch gelatinization due to selected technological steaming modes.
Online-calculator “A calculation of baking formula” for automated workplace of operator-technologist
Authors: Shevtsova T. G. , Kotliarov R. V. , Romanova V. V. , Krol A. N. , Litvinova I. A. , Ivina O. A.
Published: October 2019

Calculation of recipes of dough for bakery products is a significant and routine operation. Doughing is the main stage of technological process in bakery production. The quality of both the dough and the final product is caused by baking properties of flour and also a ratio of water, yeast, salt, sugar and cooking fat. The recipe of a bakery product is developed for the purpose of its production with the required properties due to assigned amount of components. Development of the automated calculator for calculation and correction of the recipes of bakery products is explained by the bakery technologist’s daily need in calculating the amount of components. Basic data for calculation are type, quantity and humidity of the main (flour, grain products) and additional components (sugar, butter, cocoa and others), amount of flour which is used for preparation of ferment. The technique of calculation of recipes of fermented dough and non-fermented dough is considered. There are panels for the choice of a way of doughing, for setting the amount of flour and grain products, and other components, setting additional data, and the result of calculation of recipes. The data found during the calculation of the recipe of bakery products come to the database and are used for controlling the recipes, for proper dosing. The programming language JavaScript with jQuery library is chosen. Programming is carried out in free source code editor Notepad++ The source code editor developed on the basis of Java technology has a number of advantages for industrial consumers. The main advantages are independence of the hardware platform and the operating system. Besides, development of the automated online calculator accessible on any personal computer connected to Internet network simplifies considerably the technologist’s work.
Evaluation of rabbit meat properties as raw material for functional products manufacturing
Authors: Antipova L. V. , Popova Y. A. , Cherkasova A. V.
Published: October 2019

The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat. Such indicators of functional and technological properties are due to the high content of high-quality complete proteins. The high digestibility of the protein components of rabbits muscle tissue was observed. The autolysis stages were illustrated by the microstructural and qualitative characteristics of rabbit meat. The deep character of autolytic processes in the longest back muscle 12 hours after rabbit slaughter, which resulted in the formation of physico-chemical, biochemical, organoleptic properties of meat, ensuring products high quality was identified. Less intensive processes took place in the muscle tissue of piriformis muscle, as well as the pre-blade muscle, which was explained by the structure peculiarities of these parts of the muscular system. The research results indicate the prospects of rabbit meat using in functional products manufacturing. The technologies developed allow to take into account preferences and income level of consumers.
The effect of microwave heating on the optical characteristics of berry extracts
Authors: Nilova L. P. , Ikramov R. A. , Malyutenkova S. M.
Published: October 2019

The paper presents the optical characteristics of extracts obtained from marc berries of the heather family - lingonberries, cranberries, blueberries and blueberries. To obtain extracts, the berries were pressed by electromechanical method. From the obtained marc berries, water extracts were obtained in a microwave oven with a power of 800 W and a generation frequency of 2450 MHz for different exposure modes from 288 W to 800 W. Hydraulic module 1:10. The duration of the microwave heating 60 seconds. Controls were extracts obtained using hot water and infusion for 10 minutes. The optical characteristics of the juices and extracts from the marc berries were measured spectrophotometrically in the wavelength range of 410-630 nm. The maximum values of the optical spectra were recorded at D520, regardless of the berries used. An increase in the power of the microwave effect led to an increase in the optical values of the spectra of the extracts: bilberry > blueberry> lingonberry> cranberry. The optical characteristics of microwave extracts reached control values when exposed to 464 W for bilberries and blueberries, 648 W for lingonberries and 800 W for cranberries, which affected the color intensity and color coordinates, but did not significantly affect the shade, with the exception of bilberries. The color coordinates of bilberry extracts were closest to the color coordinates of the juices, the hue was more intense than in the juices, but was within the limits characteristic of the formation of color under the influence of anthocyanins. Bilberry extracts had a higher color intensity than blueberry extracts, but smaller shade values. Optical characteristics of berry extracts can be used to optimize the hydronic module and extraction modes.
Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value
Authors: Antipova L. V. , Popova Y. A. , Cherkasova A. V.
Published: October 2019

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.
Application of the principles of healthy nutrition in the network of fast food service enterprises of Astrakhan
Authors: Sergazieva O. D. , Pershina E. V. , Krivonos O. N.
Published: October 2019

The market of fast food restaurants in Russia is growing by more than 5 % every year, despite the economic downturn. But new trends in nutrition dictate fast food to change the approach to their products. Fashion for proper nutrition and a healthy lifestyle especially captured the younger generation, which is the main group of consumers of food service. This trend is promoted by information resources, an increasing number of fitness clubs, popularization of sports and beautiful body, as well as major government projects. To improve the competitiveness and attraction of a wide circle of consumers from the entrepreneur necessitated the development of new formulations with the application of the principles of a healthy diet (proper nutrition). Marketing research was conducted by questionnaire survey. After analyzing the taste preferences, the factors influencing the choice of dishes, a commitment to a healthy way of living, the attractiveness of healthy dishes are served guests a network of public catering enterprises individual entrepreneur G. Astrakhan, concluded that the range (menu) of the company must include dishes with the concept of a healthy diet and implement the format of FAST CASUAL (fast casual), the basis of which is fresh products of the highest quality, gentle heat treatment, balanced composition, without flavor enhancers and preservatives, with the speed of service and original supply. Having studied the range of products, having analyzed the concept of a healthy diet in relation to this area of catering, recipes and technical and technological maps of sandwiches were developed taking into account the principles of a healthy and balanced diet. These innovations at the enterprise should increase profitability and competitive position among similar catering enterprises of the city of Astrakhan
Assessment of sorption properties of sorbent based on silicon dioxide
Authors: Shentsova E. S. , Lytkina L. I. , Saranov I. A. , Polyansky K. K.
Published: October 2019

Effective sorbents are used to address the issues of improving food safety. The economic feasibility of cleaning increases when using food production wastes as sorbents. With the help of modern methods were studied the composition and properties of the sorbent ADC obtained from rice husk. Sorbent is a type of pyrogenic silica. With the help of modern methods for assessing the quality of substances, the chemical composition and morphological features of the surface of the sorbent were studied. In addition, the static exchange capacity for various pollutants was investigated. It is established that the ADC well detains inorganic compounds, which included iron, manganese and aluminum. Desorption of chemical compounds from the used sorbent does not have a significant effect on the content of heavy metals in water. This indicates the strength of sorption bonds. To establish the nature of the moisture in the sorbent with the determination of temperature intervals at which dehydration occurs, a simultaneous thermal analysis was carried out, which allowed determining the temperature zones that correspond to moisture removal, moisture removal with different binding energy, and predict the mode parameters of the moisture removal process and select the most effective way to remove them. dehydration. The operation of the device used is based on the continuous recording of the dependence of the change in mass of the material on time or temperature when it is heated in accordance with the selected temperature program in a given gas atmosphere. At the same time, the release or absorption of heat by the sample due to phase transitions or chemical reactions was recorded. Investigations were carried out under the following conditions: pressure — atmospheric, maximum temperature 600 K, rate of change of temperature 5 °C/min. The experiments were carried out in aluminum crucibles with a total weight of 10 mg. The analysis made it possible to identify periods of dehydration of water during thermal effects on the ADC, as well as to identify temperature zones that correspond to the release of moisture with different shapes and binding energy.
New way of definition of an androstenon
Authors: Kuchmenko T. A. , Poryadina D. A. , Kuchmenko D. A.
Published: October 2019

By means of "an electronic nose" the problem of detection in salted pork fat of an androstenon is solved, even small concentration of which negatively affect consumer appeal of a product. The massif from eight differently selective gas sensors is applied to detecting of an androstenon. The massif is previously trained on easily volatile compounds of various classes (alcohols, ketones, water, nitrogen-containing connections). Significant differences in analytical signals of the massif of sensors at the maintenance of an androstenon in model test of salted pork fat at the level of 0.5 threshold limit values are established. Except an androstenon in crude salted pork fat also early signs of damage and also the overestimated moisture content are reliably fixed. Changes in test of salted pork fat at violation of storage conditions also authentically are registered a set of sensors though at the same time changes in color and a salted pork fat smell by tasters are not recorded. establishments of subtle differences in a smell of tests of salted pork fat are calculated parameters A (i/j) which are qualitative criteria of piezo-quartz microweighing. Parameters allow to identify in mix of substance and to track significant changes in structure of an equilibrium gas phase over tests. Responses of sensors with the modifiers sensitive to damage biomarkers are informative: alcohols, acids, ketones, nitrogen - and sulfur-containing connections while presence and the maintenance of an androstenon fix sensors with the modifiers sensitive to aromatic and cyclic hydrocarbons. A lot of the tests necessary for the analysis with double repetition did not exceed 5 g, measurement time – 60 with, the volume of an equilibrium gas phase of 5 cm3, an error – 10%. The analyzer of gases is reliable and easy-to-work.)
Synthesis of alcoholate of sodium aliphatic aminoalcohols
Authors: Akhmetshina A. M. , Chirkova Y. N.
Published: October 2019

At present, the development of modern materials science in the field of development and synthesis of new functional materials for use in various industries is impossible without providing a set of initial compounds of a given composition. Introduction to the composition of organic compounds of metals expanded the synthetic possibilities of organic chemistry. It is known that the catalysts, the polymerization unioneu you can use metallicity, alkoxides (alcoholates), and amides of metals. Currently, with the use of n-butylithium, industrial processes of obtaining SKD-L polybutadiene have been implemented.the Main purpose of this work was to obtain Ethylenediamine-N,N’-sodium diisopropylate and study it as a modifying additive to the initiating system for the production of statistical butadiene-styrene rubber. At the initial stage, it was important to synthesize hydroxypropylated Ethylenediamine, to determine the optimal process conditions, to analyze the composition of products, to establish the optimal ratio of the initial products corresponding to the highest yield of the hydroxypropylated product containing secondary amine groups. The work synthesized alcohol interaction oxypropylation of Ethylenediamine with sodium metal. It was found that the synthesized product exhibits the properties of a modifying additive to the initiating system of styrene-butadiene copolymerization. Butadiene-styrene rubber, obtained on the basis of Ethylenediamine-N, n’-sodium diisopropylate, is strictly statistical and is characterized by an average to a predominant content of 1.2 links in the butadiene part, low content of microblock styrene in the main part of the carbon chain.
Financial equilibrium as the special capital condition in holding: abilities to achieve
Authors: Kislitsyna L. V. , Kapustina S. A.
Published: October 2019

Modern company development requires not only tactical and strategic goals settings. It also requires to meet specific financial requirements for capital conditions. As it widely known company's capital conditions estimates with financial performance indicators. This method is quite discussion, nevertheless it still widely applicable. From our point of view, «financial equilibrium» as a one of group key financial performance indicator is crucial. In the capital condition estimation while discussing its adequacy to financial equilibrium, special attention should be given to such performance indicators as: liquidity, risk and yield. Balancing those parameters allows to management by default to achieve financial condition that required. Shown issue reveals its especial actuality for holdings, due to its complicated structure of inner communications which made it hard to achieve tactical and strategic goals that been set. Holdings needs to develop and apply special rules for structuring capital flows, which allows to achieve financial equilibrium. This article is about Financial liability limits as a one of factors that impacting holding capital condition. Current article based on researching of the practical approach of financial liabilities limits. Key conclusions revealed in the article.
The optimization procedure in the tax system, the processing organizations
Authors: Khоrеv A. I. , Belyaeva G. V. , Polozova A. N. , Nuzhdin R. V.
Published: October 2019

An effective process of tax management of processing organizations is the optimization of the tax system, which provides an increase in the mass of tax benefits of taxpayers. For food processing organizations, optimization procedures are of particular importance due to the high and ever-increasing tax burden on economic activity. It has been established that over the past eleven years, the tax burden of processing organizations increased 2.1 times, outpacing its growth rates in organizations of other types of activity by 2.3 times. These relationships are additional arguments in favor of the need to develop optimization procedures, taking into account the specific features of organizations of food production. Carrying out optimization procedures by system and deductive methods provides for the development of a program of relevant measures. As objects of program activities, it is advisable to choose those for which the current tax legislation provides for the greatest number of benefits, and which will bring tangible economic benefits to organizations. The main objects are taxes: income, property, VAT, personal income tax, since each category of these has optimization opportunities for calculating the tax base and reducing the mass of tax payments to the budgets of the respective levels. A brief, meaningful title has been formulated for each program event, the essence of which directly affects the magnitude of such elements of the taxation system as the taxable base, tax payment terms, organizational and methodological parameters for tax calculation, accounting registers of accounting tax policy and others. Detailed explanations are given on individual optimization measures with an indication of regulatory legal acts that allow using a particular benefit or opportunity in taxation practice, and also lists the basic conditions for the application of the recommendations made. Particular attention is paid to the rules of registration of primary documents, as basic accounting units that change during the implementation of specific recommendations. The introduction of the recommended program of optimization procedures into the practice of tax management has a real prospect due to the low-cost financial resources for their implementation, but it will significantly increase the level of tax solvency of the processing organizations.
Comparative analysis of the prerequisites and priorities of import substitution at various stages of development of the Russian economy
Authors: Litvinova A. V. , Talalaeva N. S. , Parfenova M. V.
Published: October 2019

Import substitution is an integral part of the strategy to improve the competitiveness of the national agri-food complex. It should be a stimulus that will accelerate the economy and will contribute to the formation of a self-replicating mechanism of economic growth. The study analyzed the development of import substitution during the introduction of economic sanctions by Western countries and the United States. The study showed that the need for import substitution was brewing for a long time, however, the sanctions served as the impetus for its acceleration. The introduction by the President of the Russian Federation of special economic measures did not contradict the existing legislation and was aimed at restricting the importation of many types of products from abroad for the development of domestic production. The commodity structure of domestic exports and imports was also analyzed: the export of hydrocarbons has been prevailing for many years, but over the past two years their share in the total export structure has decreased. Most of the country imports machinery, equipment, vehicles, food and agricultural products, chemical products. For most indicators, there is a negative trend, due to which domestic imports decreased over the period of the sanctions by more than 100 billion US dollars. Despite economic sanctions, the European Union remains the main trading partner of Russia. Over the past 25 years, Russia has been a passive participant in international trade and, despite its high potential in the development of agriculture, was perceived by the world community as a country focused on the export of raw materials and hydrocarbons to a foreign market, rather than on the development of its own production, including agricultural production.
The concept of management development management enterprise
Authors: Kudryavtseva N. N. , Pakhomova Y. V. , Duvanova Y. N.
Published: October 2019

The use of an innovative approach makes it possible to obtain specific results of enterprises, such as the supply of goods and services of high quality, competitive advantages, allowing more flexible response to changes in the internal and external environment. Important in the context of managing the development of the regional market of services are the definition and analysis of the investment attractiveness of the service industry. The higher it is, the more likely the inflow of financial resources into the economy of the industry. In this regard, the relationship between the concepts of "investment attractiveness of the industry" and "competitiveness of the industry" is of great importance .Therefore, the actual problem is the management of the market of services. Analysis of these problems showed the lack of effective management of enterprises in the market. Currently, there are no effective methods and models of enterprise management, representing the relationship of an economic entity, involving the relationship in the provision and consumption of goods and services. This article describes the main aspects of the state influence on the services market. Market regulators do not create conditions conducive to the development of the service sector. Therefore, a model is proposed that allows to regulate the relations of the enterprise on the basis of an innovative strategy of enterprise management, expanding the opportunities and ways to improve the efficiency of management of both the market of services and the sector of the economy as a whole. The article assesses the competitiveness of the services market, defines the economic potential of the regional services market, presents an algorithm for developing a management strategy, and proposes a model for the development of the regional services market.
Approach to the analysis and comparison of national innovation systems on the example of Russia and other countries
Authors: Afanasiev M. Yu. , Lysenkova M. A.
Published: October 2019

Currently, there is a tendency to evaluate the innovation system at the national level. Qualitative inter-country comparison requires quantitative and qualitative assessment of the factors influencing the innovation activity of the region. The purpose of this work was to justify quantitatively the impact of science and business on the innovation activity of the region. International patent applications are selected as an indicator reflecting the result of innovation activity in the region. Statistical hypothesis testing is carried out in this paper. The dependence between the results of innovation activity and innovation space of the region is confirmed by the methods of econometric modeling. The innovation space of the region is described in the work as a set of potential links between business and organizations that create new knowledge. The study used the official statistics of the regions of such countries as Russia, Switzerland, USA, China and Japan. Estimates of parameters of national and regional innovation systems of the Russian Federation, Switzerland, the USA, China and Japan are received by methods of econometric modeling. It is shown that the assessment of elasticity and technical efficiency of the innovation space of the region indicate the development of the innovation system. In the considered time range it is established that the Pareto-optimality property is possessed by the parameters of innovation systems of Japan, China and Switzerland. Estimates of the technical efficiency of the innovation space for a total of 190 regions according to 2012, a comparative analysis of the countries on the basis of the estimates. The paper provides a rationale for the use of parametric descriptions of national and regional innovation systems. This description can be used for cross-country comparison of the impact of science and business on the results of innovation activity, clustering of national innovation systems.
Economic and psychological aspects of estimation of risks of securitization of banking assets
Authors: Kiseleva I. A. , Simonovich N. E. , Pribytkova O. V.
Published: October 2019

The article describes the problems of introduction of asset securitization in Russia in terms of standardization of processes in the field of risk management and the establishment of risk management profession considered the key principles and stages of financial risk management, asset securitization model are studied. The attractiveness of securitization is the company's financing capabilities by transferring assets from their balance sheets, or borrowing against those assets to refinance the original loan at a fair market rate. The possibilities of a securitization, its advantages and disadvantages. Particular attention is paid to the securitization crisis in the global financial market. The positive aspects of securitization include: the possibility of financing through the sale of assets to a specially created legal entity; serious impetus to improve the efficiency of the banking sector; opens up direct access to the global financial market; reduces all funding costs; limits credit risk to asset risk; improves the balance sheets of banks, corporations; promotes access to various sources of funding; reduction of the cost of attracted financing; optimization of the structure of the investment portfolio; securitized assets are less subject to event risk. In Russia, the securitization market is growing at a high rate and also has potential in its existence. But since the legal system is underdeveloped in our country, most likely it is the main reason that the ratings of securitization transactions are limited. The upper limit of the rating in the end, perhaps, will be limited by event risks.
Development and justification of the parameters of the microwave installation for heat treatment of rejected chicken eggs
Authors: Orlova O. I. , Belova M. V. , Zhdankin G. V. , Obolenskiy N. V.
Published: October 2019

Russia ranks sixth in the world in egg production, with only 13% being processed. In addition, egg waste from incubation cabinets is also accumulated, which can be processed into protein feed using vacuum boilers. In this regard, the development of technology and technical means using the energy of the electromagnetic field of ultra-high frequency for heat treatment of rejected eggs in a continuous mode for farms is relevant. The aim of the research is to develop and substantiate the parameters of the microwave installation for heat treatment of rejected chicken eggs as a protein feed additive. Tasks are being solved: to develop a spatial model of a microwave installation of a continuous operation mode; calculate the construction parameters of the installation. The microwave installation developed contains a vertically mounted truncated non-ferromagnetic bicone. Along its inner side surface, a dielectric tube is laid in the form of a biconical spiral. Parallel to the vertical axis of the bicone, a non-ferromagnetic plate is installed, dividing its volume into two chambers: a resonator and a pause chamber. The plate is made in the form of an axial section of a truncated bicone, along the perimeter of which there are openings for transcendental waveguides worn on the dielectric tube from the pause chamber side. On the side surface of the bicone mounted magnetrons. The structural design of the installation ensures the continuity of the heat treatment process without transporting mechanisms. The calculated self-quality of the resonator is 5000. With an installation capacity of 18 kg/h, the specific energy consumption for heat treatment of eggs is 200 W.h/kg.
Cooperatives in the field of energy supply of agriculture (taking into account international experience)
Authors: Kruchinina V. M. , Ryzhkova S. M.
Published: October 2019

The sustainable energy goals are vectors for universal access to affordable, sustainable and modern energy for all. The aim of this work is to study the structure of the world energy supply, including Russia, and the role of energy cooperatives abroad in the past and present on energy supply to agriculture and rural areas, and the possibility of applying their experience in the Russian economy. The authors used observation, abstraction, analysis and synthesis, as well as dialectical and logical methods. Having studied the data of domestic and foreign statistical institutes, the authors came to the conclusion that non-renewable energy sources make up the largest share in the world. In addition to the economical use and efficient conversion of fossil raw materials, the focus is increasingly shifting to the use of renewable energy sources that reduce dependence on oil and gas, in particular in countries that do not have their own reserves, and therefore ensure sustainable energy production. At the same time, the global energy transition to energy resources, which will be available to all, can be carried out with the help of energy cooperatives. In Russia, the capacity of renewable energy facilities is also constantly growing. The peculiarity of the country is the need to transfer energy over long distances with significant wear of transmission networks, a deep monopoly of the market, and, consequently, high tariffs for consumers. One of the ways to solve the problems of affordable energy availability for agriculture, the authors see the creation of energy cooperatives. In the article the approximate model of energy cooperative is offered, their classification is given. The results of the study will help to create competition in the energy market, optimize the budgets of the village and reduce costs in the process of commodity circulation of agricultural products to the final consumer.
To the question about improvement of profit formation management of the enterprise
Authors: Narizhny V. N.
Published: October 2019

The article presents a study of the management system of the company's profit formation, as a basis for its future development and improvement of economic relations with partners, creating conditions for self-financing, expanding the organization’s economic activities, solving problems of social and material incentives for personnel. Studied the financial condition, the structure of income and expenses of the organization, the composition and dynamics of costs for economic elements, the order of formation of the financial result. The rates of economic growth of the organization are estimated, a factor analysis of the profit from sales in the whole organization and by product is carried out. It is established that the decline in profit from sales was most affected by the reduction in profitability. Due to this factor, profit from sales decreased by 4,599 thousand RUR. Growth in revenue led to a slight increase in profit from sales – only 189 thousand RUR. In terms of the main types of products, there was a decrease in profits for grain and sunflower, and for milk there was an increase, a reduction in the price of grain products by 30%, with an increase in cost of 23% and an increase in the sales volume of this type of product by 42%. 8 million RUR A 4.4% reduction in the production of the sunflower, along with a 1.5% reduction in costs and a 5.7% reduction in the selling price, was the reason for the reduction of the financial result by 6,133 thousand RUR. In general, the greatest damage to profits received from sunflower caused prices – due to this factor, the company lost almost 5 million RUR. The growth in profits from the sale of milk is due to an increase in the number of sales of this type of product and an increase in its price. At the same time, the factor that has the most positive effect on the financial result of the company's main type of production, milk, is prices. To improve the financial result, the company needs to improve cost management for the purpose of optimization. At the same time, it is important to track the change in other incomes and expenses, which can both positively and negatively affect the final financial result. In order to improve the management of the formation of profit of the enterprise, it was proposed to use operational analysis.
The method of calculating sheet-channel heat exchangers used in the thermal equipment of catering
Authors: Botov M. I. , Davydov D. M. , Davydov A. M. , Ziborov D. M.
Published: October 2019

The article considers and substantiates the method of calculating metal panels with tubular channels, as new heat exchangers made of thin steel sheets, which used in thermal equipment at catering establishments. Today, the majorities of steam jackets of technological devices in the food industry arerepresentedby open slotted space and work under pressure, which leads to a thickening of the walls of heat exchangers, and therefore increases the specific quantity of metal. Plate-to-channel heat exchangers, unlike ordinary shirts, are made of thin metal sheets. Panel channel heat exchangers are a structure, which composed of two metal sheets, that are interconnected by contact welding. Heating steam channels are formed between the sheets. The design of sheet-channel heat exchangers can significantly reduce the wall thickness, and thus reduce the metal consumption and reduce the thermal inertia of the equipment. This article describes methods that allow calculating the area of steam channels and obtaining the optimal dimensions of inter-channel sections for sheet-channel heat exchangers of thermal devices of catering enterprises. A method for calculating the heat transfer coefficient based on an experimental study is also given. In order to reduce the thickness of the walls of the panels, it is proposed to maximize the area of inter-channel sections without reducing the heat flux, which the panel transmits to the heated medium. This problem is solved with the help of a calculation method based on the use of the coefficient of efficiency of the thermal edge.
The research of rheological properties of bagasse based paste
Authors: Perfilova O. V. , Magomedov G. O.
Published: October 2019

In the horticultural industry, upon main products obtaining, the formation of the following secondary raw materials and production wastes: pulping,bagasse, tomato seeds, fruit seeds, vegetable peelings, etc. is concomitant. At the same time, the amount of secondary raw materials formed during fruit and vegetable raw materials processing  varies from 5 to 85% of the initial raw materials mass going for processing, of which an average of 30% is sent to food products for food processing. The aim of the work was to study the possibility of bagasse using of direct extraction beet juice production in vegetable paste technology. To facilitate the process of bagasse pulping, pretreated with microwave heating, starch syrup, allowing to reduce the vegetable mass viscosity was proposed to use. As a result of research, it was found that the introduction of starch syrup in the bagasse in the amount of 10, 20 and 30%, along with an increase in the heating temperature, varying from 25 to 60, reduces the effective viscosity obtained after bagasse paste pulping. With an increase in the starch syrup dosage, an increase in the mass fraction of dry substances in beet paste and its liquefaction degree was observed as well. So, at a dosage of 10%, the liquefaction degree was 24.7%, at 20% - 45.1%, at 30% - 60.7%. Thus, the use of starch syrup in the production of beet paste from the bagasse of direct-pressed juice production makes it possible to adjust the vegetable mass viscosity purposefully, creating better conditions for subsequent technological operations. .
Research of a diffusion transmittivity of proteins through ultrafiltrational membranes
Authors: Lazarev S. I. , Rodionov D. A. , Polyanskiy K. K. , Bogomolov V. Yu.
Published: October 2019

In work were investigated processes of a transmittivity, dairy components through ultrafiltrational polymeric membranes of a type of UPM100, UAM150 and UPMK. Two types of installation a diffusion transmittivity were described. The first installation with use of the roll-type membranous module, the second installation has an appearance of a flat-chamber cell. Preferences for carrying out the pilot studies it is given to a flat-chamber cell. Researches are conducted at change of concentration and temperature of solution. It is noted that with strengthening the diffusion transmittivity decreases, and with solution temperature increase the transmittivity increases. Decrease in a diffusion transmittivity is caused by formation of the boundary diffusion layers reducing transfer of substance through boundary and fissile layers of a membrane. Increase in a diffusion transmittivity is caused by body height of ionic mobility and molecules of substance with solution temperature increase that leads to partial destruction of boundary diffusion layers at a membrane surface. Mathematical expressions are developed for theoretical calculation of coefficient of a diffusion transmittivity and numerical values of sizes of empirical coefficients are received. The developed mathematical expressions with good reliability describe the experimental data’s on a diffusion transmittivity. The obtained experimental and calculation data can be applied with big reliability in calculations of streams of substances through the semipermeable membranes and also in engineering calculation procedures and predictions of effectiveness of application of membranous processes to division, cleanings and concentratings of industrial and technological solutions. By results of experiments and design data’s curves which demonstrate influence of concentration on a diffusion transmittivity for all types of the studied ultrafiltrational polymeric membranes were constructed.
Study and implementation of industrial processing equipment steaming in the production of mayonnaise
Authors: Rakhimova E. I. , Sirotkin A. S. , Saitova E. E.
Published: October 2019

The source of microbial contamination of the environment in the production of mayonnaise can be raw materials, resulting in a loss of nutritional value and spoilage of the product. Washing and disinfection of technological equipment are the main processes for the production of high-quality sanitary mayonnaise. Poor quality washing and disinfection of the surfaces of technological equipment contribute to the growth and development of microorganisms that can be grouped into colonies and form biofilms. In connection with this fact, the efficiency of the introduction of additional processing equipment with hot steam at a temperature of 110 °C and a pressure of 0.7 ATM for 15 minutes to the generally accepted 3-stage scheme of washing in the production of mayonnaise and its safety indicators in the process of its storage was estimated. As microbiological indicators of mayonnaise, the number of yeast and mold, coliform bacteria, Salmonella bacteria and non-regulated lactic acid microorganisms, the growth and development of which contribute to the growth of acidity, characterizing the spoilage of the product, determined organoleptically, were analyzed. Based on the experimental data obtained, it was found that the introduction of an additional stage of sterilization of equipment with acute steam contributes to the complete destruction of microorganisms, including vegetative and spore forms of bacteria, in the finished product.
Technology of fish semi-finished products using antimicrobial compositions with organic acids and salts
Authors: Timoshenkova I. A. , Bazarnova Y. G.
Published: October 2019

The actual problem of business is the low quality of fish raw materials due to the delay in deliveries from the manufacturer. The search for new technological solutions to extend the shelf life of fish raw materials due to the reduction of microbiological contamination is relevant. A technology is proposed for the production of natural fish semi-finished products using antimicrobial compositions based on organic acids and salts. Chilled carcasses, semi-finished products of trout (fillet with skin) and antimicrobial agents based on organic acids and salts (Dilactopolydon (DLP) and Dilactin Forte Plus (DFP) were used as objects of research. The choice of the most effective concentration of the DLP solution for processing trout carcasses was carried out using the mathematical method of a single-factor experiment and the Statgraphics Centurion computer program. Regression equations with high correlation coefficients are obtained. The most effective concentration of DLP during processing of trout carcasses before cutting into a piece of fillet with peel was set at 2% when the ratio of raw material to the additive solution was 1: 1 and aged for 20 minutes. This reduces the risk of re-contamination of fish carcasses during cutting due to the retention of the active components of DLP on the surface of the capillaries of the muscle tissue of the fish. A method for processing fish raw materials and natural semi-finished products with antimicrobial compounds DLP and DFP has been developed, which allows maintaining the quality of cooled semi-finished products for 13 days. This ensures a shelf life of 10 days. The developed technology has been tested under production conditions..
Non-Equilibrium Quantum Brain Dynamics: Super-radiance and Equilibration in 2+1 Dimensions
Authors: Nishiyama Akihiro , Tanaka Shigenori , Tuszynski Jack A.
Published: October 2019

We derive time evolution equations, namely the Schrodinger-like equations and the Klein-Gordon equations for coherent fields and the Kadanoff-Baym (KB) equations for quantum fluctuations, in Quantum Electrodynamics (QED) with electric dipoles in 2 + 1 dimensions. Next we introduce a kinetic entropy current based on the KB equations in the 1st order of the gradient expansion. We show the H-theorem for the Leading-Order self-energy in the coupling expansion (the Hartree-Fock approximation). We show a conserved energy in the spatially homogeneous systems in the time evolution. We derive aspects of the super-radiance and the equilibration in our single Lagrangian. Our analysis can be applied to Quantum Brain Dynamics, that is QED with water electric dipoles. The total energy consumption to maintain super-radiant states in microtubules seems to be within the energy consumption to maintain the ordered systems in a brain.
The Effect of Co-Doping at the A-Site on the Structure and Oxide Ion Conductivity in (Ba0.5-xSrx)La0.5InO3-δ: A Molecular Dynamics Study
Authors: Hwang Kuk-Jin , Hwang Hae-Jin , Lee Myung-Hyund , Jeong Seng-Min , Shin Tae Ho
Published: October 2019

The molecular dynamics simulation has been used to investigate the structural and transport properties of (Ba0.5-xSrx)La0.5InO3-δ (x=0, 0.1, 0.2) oxygen-ion conductor. The previous studies reported that the ionic conductivity of Ba-doped LaInO3 decreases because Ba dopant forms narrow oxygen path in the lattice, which could hinder the diffusion of oxygen ion. In this study, we reveal the mechanism to improve the ionic conductivity by Ba and Sr co-doping on La site in LaInO3 perovskite oxide. The results show that the ionic conductivity of (Ba0.5-xSrx)La0.5InO3-δ increases with increasing numbers of Sr ions, which oxygen diffusion paths including Sr ion have larger critical radius than Ba ions. The RDF calculations showed the heights of peak in composition including Sr ions is lower and broaden, so oxygen ions moved easily into other oxygen sites.
Modeling Hysteresis Loops of Self-Developed Soft Magnetic Composite Cores Using the Jiles-Atherton-Sablik Theory
Authors: Jakubas Adam , Chwastek Krzysztof
Published: October 2019

Magnetic properties of soft magnetic composites are highly sensitive to the processing conditions. In this paper we focus on the possibility to model this effect using the Jiles-Atherton-Sablik theory. It is assumed that the effect of varying compaction pressure may be described by direct introduction of stress-dependent term in the model equations. The values of model parameters are kept constant. Verification of the proposed approach is carried out using measurement data from self-developed iron-based composite cores.