bluuebunny/crossref_metadata_2025 huggingface dataset:
Protective properties of resveratrol in biological systems containing ethanol
Authors: Balanov P E , Smotraeva I V , Abdullaeva M S , Fedorov A V , Ivanchenko O B , Volkov S M
Published: February 2021

Native plant-derived polyphenols are widely represented in nature and are used by humans. Resveratrol is such a substance. Its antimicrobial, antioxidant and other useful functions are being actively studied, which creates the prerequisites for the discovery of its new properties and the explanation of existing ones. The proposed study provides data on the interaction of resveratrol phytoalexin with a biological object - radish seeds. Plant seeds are biological objects that are very susceptible to external stress factors. In these studies, ethanol in concentrations from 0.5% to 12% was used as such a negative factor. Resveratrol in concentrations from 0.1% to 0.3% was used as a protective factor. The exposure of the germinated material was 64 hours. The criterion for the effectiveness of resveratol was the fact of seed germination. The data obtained prove a significant protective function of resveratrol. Thus, in environments with an alcohol concentration of 12% and a resveratrol concentration of 0.3% a significant increase in the germination of the studied seeds was noted. The data obtained allow us to simulate the behavior of resveratrol on biological systems, which may be useful for future studies with other biological objects. In recent years, there has been an actual increase in the need to examine the exact composition of plant raw materials and their tissues in order to obtain new preparations containing biologically active substances.
Forecasting and quality control of confectionery products with the use of “water activity” indicator
Authors: Plotnikova I V , Zharkova I M , Magomedov G O , Magomedov M G , Khvostov A A , Miroshnichenko E N
Published: February 2021

For confectionery products, the value of water activity is mainly determined by their moisture and sugar content in a recipe. Along with the preserving effect, sugar is involved in the formation of organoleptic, functional and technological products properties; it also regulates their acidity, lowers water activity, which increases water binding energy in material and reduces probability of microorganisms’ development. To reduce sugar content in products, white cane sugar is replaced by other sugars, sugar substitutes, or “new generation” sweeteners, which differ in their chemical nature, sweetness degree and technological properties (including water-binding ability). To obtain a specific confectionery product with specified consumer properties, it is necessary to make a technologically justified choice of the most suitable raw materials and semi-finished products (you need to know the chemical composition, humidity and water activity amount). The purpose of the study is the generalization and systematization of the information available in the scientific and technical literature on the value of the water activity indicator of raw materials, semi-finished products and confectionery products; obtaining new experimental data on the value of the water activity index in a number of “new generation” sweeteners sold in the Russian market. By controlling the moisture content and Aw indicator value of the products, it is possible to forecast the intensity of various physicochemical, biochemical and microbiological processes during products storage, to create “Stability maps of confectionery products depending on water activity” and to produce products with the required shelf life.
A technique for integrated assessment of food quality as affected by various technological processes
Authors: Krasulya O N , Sarbashev K A , Kazakova Ye V , Kanina K A , Agarkova A A
Published: February 2021

In this paper, we present a methodology for integrated assessment of food quality as affected by various processes. In particular, the method of high-frequency acoustic cavitation, which is used for making Circassian cheese, is considered. The following measurement techniques were used: sample deformation profile test, relaxation depth test by penetrating to 36 mm with a cylinder, cheese hardness when penetrated with a ∅2 mm cylinder, and cutting force. An integrated metric for assessing food quality is proposed, which describes its rheological properties (the depth of relaxation). In addition, a diagram of the structural and mechanical classes of food, which combines multiple organoleptic and rheological food properties, is proposed. This diagram can be used for estimating the effect of a specific treatment process on food production.
The procedure for defining the temperature conditions for food dehydration
Authors: Arapov V M , Kazartsev D A , Emel’yanov A B , Egorova G N , Babaeva M V , Zhukovskaya S V
Published: February 2021

At present, there are no reliable criteria for acceptable drying temperatures; so, a new approach is proposed to determine the range of acceptable drying conditions based on a joint solution of the equations that determine the drying kinetics and the kinetics of changes in the process characteristics of the product. For a given product quality, the logarithm of the maximum allowable drying time linearly depends on the reciprocal of the absolute temperature of the drying agent. The method for calculating the drying time is simplified based on a new product characteristic - equivalent moisture content. The criterion of acceptable conditions, which is the maximum temperature of the drying agent, is a function of the magnitude of the thermal effect, the parameters of the drying kinetics, and the kinetics of the process properties of the product.
Fullerene production management system used for creation of hydrated solutions
Authors: Gavrilov A N , Sukhanova N V , Emelyanov A E , Ivanov A V
Published: February 2021

The use of hydrated solutions of fullerene C60 in the food industry is considered. The features of the synthesis of fullerenes C60 by the method of plasma evaporation of graphite raw materials are presented. The structure of a complex mathematical model is proposed which allows one to relate the process of the formation of carbon nanostructures (CNS) in a plasma with the synthesis conditions, which allows one to determine the process conducting conditions with the maximum yield of the final product. An automated information management system (AIMS) for the production of fullerenes has been developed, which allows, based by numerical calculations using a complex mathematical model, to determine rational technological parameters for the graphite raw materials used and the synthesis method. The architecture of an automated information system for managingthe synthesis of carbon nanostructures is presented. The description of the interaction modules and subsystems of the control system is given. The scheme of interaction of elements of an automatedinformation management system in the process of collecting and processing information is presented. The developed automated information management system allows you to control the process of synthesis of carbon nanostructures in automatic or manual mode, monitor technological parameters in real time, calculate control actions and stabilize parameters, process the received data and present it to the user in the form of tabular or graphical information.
Some indicators of the quality and cold storage of the fruit of new scab immune columnar apple cultivars
Authors: Nikitin A L , Makarkina M A
Published: February 2021

The qualitative indicators of the fruits of new scab-immune columnar apple cultivars selected by VNIISPK (‘Vostorg’, ‘Zvezda’, ‘Poezia’, ‘Priokskoe’ and ‘Sozvezdie’) were analyzed at the beginning and end of storage in the +2°C mode with parallel monitoring of weather conditions for 4 years of the research. The influence of meteorological conditions of the growing season on some components of the commercial quality of fruits and their storage life was noted. The most favorable conditions were formed in the years with optimal moisture of the growing season (hydrothermal coefficient (HTC) at the level of 1.0). The longest storage life was observed in ‘Zvezda Efira’–135 days, the shortest storage life was in ‘Poetry’–102 days. The yield of commercial fruits at the end of storage varied between 76.2% (‘Vostorg’) and 92.1% (‘Sozvezdie’). In 2018, anthracnose of fruits was recorded for the first time in ‘Vostorg’, ‘Poezia’ and ‘Priokskoye’. The genotypic resistance of fruits was observed to bitter pit (excluding ‘Zvezda Efira’), low-temperature breakdown of the pulp, in ‘Zvezda Efira’ and ‘Poezia’–to scald. The susceptibility to senescent breakdown of fruits was observed in all of the cultivars. ‘Sozvezdie’ was resistant to physiological disorders. There was a decrease in the content of sugars and organic acids and an increase in the value of the sugar-acid index in fruits at the end of storage.
Prerequisites for creating a new classification of public catering facilities in the food industry
Authors: Rozhdestvenskaya L N , Rogova O V
Published: February 2021

Various approaches to the classification of public catering facilities in the food industry are considered in the paper. A need to improve the classification of public catering facilities existing on the Russian market through the symbiosis with the existing international classifications is demonstrated. The Internet portal data and data obtained by the Novosibirsk City Government were compared. Considerable discrepancies in the data obtained from these sources were revealed. It was found in the course of the study that the number of actually existing catering establishments in various districts of the city is 1.5…1.7 times higher than the number of catering establishments officially registered in the executive bodies that control this sphere of business. A need to develop an interactive classification which could provide obtaining reliable results in terms of some attributes is shown. The development of such a digital classification of catering establishments will make it possible to: make the Novosibirsk market of the catering services more attractive to foreign investors and tourists; facilitate quality control of the services rendered by catering establishments for executive authorities; create a unified system of evaluation of catering establishments in terms of services and quality of rendered services; carry out an analysis of the competitive environment for business owners; facilitate the choice of public catering facilities for consumers with regard to their individual preferences The results of the study can be of interest to a wide range of people including consumers, critics, business owners, foodstuff suppliers and state inspection authorities.
Evaluation of the nutritional value of processed plant-based foods
Authors: Bychkova E S , Lomovsky I O , Beizel N F , Gosman D V
Published: February 2021

This paper presents the data on nutritional value of food products obtained from plant-based feedstock. Purées made from apples, cranberries, red beets, and horseradish roots were used as study objects. The pre-made purées were found to be a valuable source of dietary fiber as the contents of pectic substances and fibers in them are rather high. The hydropectin/protopectin ratio in the study objects was evaluated. The protopectin content was the highest in the purée made from horseradish roots, while the lowest protopectin content was observed in cranberry purée. The degree of pectin methylation was determined experimentally. The cranberry and apple purées contain high-methoxy pectin, while the beet purée and the purée made from horseradish roots contain low-methoxy pectin. Information about the degree of pectin methylation is needed to understand the processing features of the ingredients. The data on antioxidant capacity of the samples are reported. Cranberry purée has pronounced antioxidant properties. The mineral composition of the samples was determined. Beet purée is rich in Na, K and Fe; the purée made from horseradish roots is rich in K, Ca and Fe; apple purée contains a sufficiently high amount of Fe. The analyzed plant-based purées can be used to design functional food products characterized by good processing properties, longer shelf life, and high nutritional value.
Heat and mass transfer modeling during keeping bulk food raw materials in ferroconcrete storages
Authors: Alekseev G V , Voronenko B A , Yukhnik I P , Egorova O A , Derkanosova A A , Leu A G
Published: February 2021

The quality of finished and semi-finished food products, as well as the possibility of deep processing of secondary raw materials, largely depends on the storage conditions of raw materials coming for processing. Excessive overheating or overcooling of bulk food raw materials (for example, grain, potatoes, Jerusalem artichoke and other types of agricultural products) often leads to bacterial contamination and another type of damage. It causes unwanted costs due to extra sorting Besides, the damaged raw material cannot be recycled to extract additional useful substances such as starch from the cleaned surface of the pulp or food fibers during the processing of Jerusalem artichoke, so additional losses occur. Thus, the processes should be closely attended both in the storage themselves and directly in the stored bulks of food products. It is necessary to take into account this external environment impact on set mode storage to maintain the required temperature and humidity conditions, providing safe prolonged storage regimes for the bulk food raw materials.
Theory and practice of food combinatory. Case: food compositions for optimal nutrition
Authors: Kiselev V M , Meshalkin V P , Danko T P , Savinkov S V , Meshkov V R , Afanasev M A
Published: February 2021

The article describes the principles of the methodology of food combinatorics as a science about methods of combining the component compound of food compositions to achieve specified nutritional parameters corresponding to physiological nutritional standards of the population of different categories of nutrient needs.

We examined the problem of providing the population, as a whole, and individual consumer groups when achieving the parity of needs of multidirectional interests in the previous period, from the point of view of the theory of the possibility of achieving a stable “Nash equilibrium” for the plurality of un-cooperated stakeholders. The essence of this theory is that such an equilibrium point can always be found in the system of multiple coordinate axes in which the interests of multiple stakeholders will be taken into account to the maximum extent possible for the given conditions. In this study, stackers were: consumers and producers of functional foods, employers and government agencies monitoring the health sector, food industry.

The study developed the author’s algorithm and software for optimizing the ingredient composition of food products for the functional nutrition of target consumer groups. Mathematical / cybernetic results obtained experiment to optimize versatile criteria for the subsequent modeling / design of functional food products.
Saprolegnosis: dissemination in aquaculture and control methods
Authors: Anokhina E P , Tolkacheva A A , Korneeva O S
Published: February 2021

Saprolegnia spp, the causative agent of which is aquatic mold fungi, affects fish and spawn during factory hatchery and is one of the problems when growing avaculture in industrial conditions. The review describes control methods of Saprolegnia spp. Traditional methods of saprolegnia control are chemical compounds such as malachite green, purple “K” and formalin, which have carcinogenic and mutagenic effects. Safer but somewhat outdated methods are the treatment of spawn with incubation of boric acid and hydrogen peroxide, as well as water ozonization. Alternatives to these methods of control may be natural biologically active substances: thyroxine and cortisol, bark extract Drimys winteri, chitosan. Besides, various isolates of microorganisms are used as biological methods of saprolegnosis control in aquaculture, namely: bacteria of the genus Pseudomonas, Aeromonas, Bacillus subtilis, Pantoea agglomerans. The use of marine algae containing sulfated polysaccharides, including fucoidan, to control saprolegnosis has been confirmed. Fucoidan has been shown to have wide biocidal activity, but its antimicrobial properties have not been studied. In this regard, the study of the influence of the structure of fucoidan on its antimicrobial properties is a promising trend in the search for new safe means of saprolegnosis control.
Recycling biological waste using the fly Hermetia illucens, environmental risks and biosafety for Russia
Authors: Syromyatnikov M Y , Lopatin A V , Danshina E P , Popov V N
Published: February 2021

The processing of biowaste by fly larvae Hermetia illucens is a unique technology for recycling products of human life. Fly larvae grown from biological waste can be a suitable raw material in animal feed production. During the analysis of references it was found that H. illucens is not a pest, so cultivation of this plant species does not require increased precautions. This species is not classified as potentially invasive for Russia and is not listed as a quarantine species. This insect currently has an almost cosmopolitan distribution (except in cold regions) and no significant adverse environmental impacts have been identified for it. The production of H. illucens larvae has been found to have much less environmental impact (e.g., greenhouse gas emissions) than production of other protein feeds of animal origin. The production of H. illucens larvae may serve the purposes of sustainable development of the Russian agroindustrial complex. The industrial cultivation of H. illucens requires compliance with generally accepted safety measures to prevent people from swallowing the eggs of this insect.
To the question of the possibilities of reducing the microbiological contamination of spices
Authors: Osipova M , Petrova A , Laricheva K , Toshkina E
Published: February 2021

In order to improve the palatability of food products, vegetable spices with specific persistent aromas and tastes are added in small quantities to the cooking technology. Dried spices, as a rule, are abundantly seeded with microorganisms. Their microflora is very diverse. Food production includes strict microbiological control of raw materials. Various physical methods are used to eliminate microorganisms that inhabit spices: sterilization, ultraviolet radiation, radiation exposure, etc. It is not always possible to use these methods in production. The aim of this study was to study the possibility of reducing the microbiological contamination of spices. The objects of study were ground black pepper and bay leaf. The method of exposure to microorganisms was electron-ion processing.
Study of power consumption in vibromixing apparatus during Jerusalem artichoke drying
Authors: Kuznetsov M G , Dubkova N Z , Kharkov V V , Gumerova G H , Nikolaev A N
Published: February 2021

Jerusalem artichoke (JA) tubers have recently attracted interest as a functional ingredient in food products with enhanced nutritional characteristics. Dried powder of JA tubers was prepared using a developed vacuum vibromixing apparatus to prevent degradation of thermolabile substances. The critical principle of technological calculations for vibrating apparatuses is to determine the power consumption of the load circulation, depending on dynamic parameters. The paper aims to examine the effect of changes in the amplitude and frequency of apparatus vibration on the power consumption while drying the JA tubers. The results obtained experimentally in the laboratory vibromixing dryer (282 mm in diameter, 186 mm in length) show that with an increase in the amplitude, as well as the frequency of the vibration, the time of mass heating to the drying temperature and total drying time decreased. It was found that the maximum useful power is transmitted to the load at optimal vibration modes: 1.44 mm amplitude and 50 Hz frequency. Thus, under optimal dynamic parameters, the approximate time of the drying process can be determined at the moment when power value is fixed. The current results allow automatically controlling the termination of JA powder drying through power change.
Electric resistance baking as a method for production of toast bread
Authors: Kulishov B A , Soboleva E V , Sergacheva E S , Novoselov A G
Published: February 2021

Electric resistance baking (ER baking) was featured as an object of a large number of studies devoted to dough and bread. This paper provides a brief overview of the known and most prominent studies of this process. Almost all studies consider this method of baking only as a convenient scientific tool. However, there are almost no papers in which the electric resistance baking method would be used in the production of a particular type of bread. In this paper we examine the theory of the use of the ER baking for the production of toast bread. The best indicators belong to the samples, which were baked in the following conditions: use of the formula and technology of American toast bread; use of a specific way of bread dough shaping, characteristic of toast bread; division of the dough pieces by weight based on 225 g of dough per liter of mould volume; use of an electric resistance design of the oven, equipped with a clamp cap; greasing of the lower edges of the clamp cap; baking dough at 220 V, 50 Hz until the dough reaches a temperature of 98 … 100 ° C.
On the issue of studying the forms of moisture coupling in thermolabile heterogeneous products
Authors: Emelyanov A B , Rudyka E A , Baturina E V , Kazartsev D A , Babaeva M V , Zhukovskaya S V
Published: February 2021

The article deals with issues related to the study of the connection forms of moisture removed during the drying process of thermolabile heterogeneous products. The difficulties, emerging while developing drying process controlling methods, optimizing energy, material costs, and temperature regimes, necessitate further research. It is shown that the existing methods of studying the forms of moisture connection with the material have significant drawbacks and generally give a qualitative assessment of the state of moisture in the material or are very time-consuming and require long-term laboratory studies. An approach to determining the forms of moisture bond in the material based on graph-analytical analysis of the drying kinetics is proposed, which allows qualitative and quantitative assessment of the state of moisture in the product. With the help of a graphical editor, typical drying kinetics curves were processed and the dependences of the value that characterizes the speed of change in the drying rate on the moisture content of the product were obtained. It is proposed to introduce a new value in the drying theory - drying acceleration. The analysis of the obtained curves testifies to the presence of extremes and inflection points corresponding to the critical moisture content, as well as the presence of areas with slowing or accelerating changes in the drying rate, allowing setting intervals for removing moisture with different binding energy. The approach considered in the article to determining the forms of moisture communication in the material will not only give a qualitative and quantitative assessment of the state of moisture in products, but also reduce the time for analysis and improve the accuracy of the results.
Mathematical modeling of a biopolymer melt flow in the extruder forming
Authors: Borisov A V , Aksenova O I , Kulikova M G , Alexeev G V , Maslova K S
Published: February 2021

The universal extrusion process is increasingly used in the food industry, displacing some of traditional types of food technology. Despite this fact, we still have limited knowledge of mathematical models describing the behavior of the biopolymer melt in the forming channels of the extruder die, of the predie zone, and even of the screw channel of the extruder metering zone, even if we take into account simplifying assumptions. Moreover, the development of mathematical models of mediums flow in the extruder forming channel is complicated by the structural, rheological and physicochemical transformations that the biopolymer undergoes in this zone. This paper presents a developed mathematical model that describes a particular case of the melt flow process in the forming channel of a single-screw extruder. The model considers the stationary flow of a biopolymer melt, the rheological properties of which obey the power law, inside of a cylindrical forming channel of a constant section extruder die. Using the obtained equations, it is possible to determine the values of the melt flow rate of the biopolymer and the temperature in the cross sections of the extruder forming channel, and thereby to justify the optimal operating modes of the apparatus in order to obtain a homogenized product with the required quality indicators, as well as to select the most rational geometric parameters of the extruder die.
Planning an experimental technology of expanded snacks
Authors: Inochkina E V , Kaminir O N , Kasyanov G I , Medvedev A M , Mishkevich E Yu , Safonova O N
Published: February 2021

In this paper we analyse the state-of-the art production of extruded snack foods. We described the properties of the raw materials used for manufacture of snacks and suggested methods to study the chemical composition of raw materials and finished products. We retrofitted a single screw extruder by feeding carbon dioxide at a pressure of up to 4.0 MPa to the final part of the apparatus which allowed us to reduce the treatment time and to improve the quality of products. The obtained kinetic dependence values helped develop the optimal operating conditions for the modified extruder. The established kinetic dependence allowed us to find out the relationship between temperature and pressure in the pre-matrix zone of the single screw extruder and determine the expansion ratio of extruded product depending on the outlet area of the extruder die within 2.0-2.8·10−4 m2. The obtained optimal parameters of the technology of multicomponent blend extrusion with a blend moisture of 30%, a screw speed of 11 rps and a pressure of 4.5 MPa helped determine the required properties of expanded porous-textured snacks with an expansion ratio up to 300%. A method for production of a new kind of extruded nut-added snacks was developed which formula includes inexpensive by-products of high nutrition value.
Ultrafiltration concentration and demineralization of technological solutions using membranes uam-150, upm-100, upm-k
Authors: Rodionov D A , Lazarev S I , Abonosimov O A , Konovalov D N , Kotenev S I , Polyansky K K
Published: February 2021

In this work, experimental data on the rejection coefficient and the specific output flux are obtained. Based on the studies, graphical dependencies of the rejection coefficient on the specific output flux were constructed and analyzed. During the analysis, it was noted that with an increase in the output specific flow of the solvent, the rejection coefficient decreases. The reason for this is the boundary layers of fat and protein formed in the near-membrane layers, which prevents the passage of protein molecules through the pores of the membrane. For the theoretical calculation of the rejection coefficient and specific output flux, mathematical expressions are developed and numerical values of the values of empirical coefficients are obtained. The developed mathematical expressions describe the experimental data with good confidence. The obtained experimental and calculated data can be used with great reliability in the calculations of mass-transported flows of substances through semipermeable membranes, as well as in engineering methods for calculating and predicting the effectiveness of the use of membrane processes for the concentration of whey.
Factors affecting the efficiency of the rod shredder and the analytical expression of its productivity
Authors: Mironov K E , Mansurov A P , Goeva V V , Grishin N E , Nizovtsev S L
Published: February 2021

Shredding is one of the most energy-consuming operations in the feed preparation process. Among the methods of shredder materials, precise cutting is a less energy-consuming process and provides a higher quality of the ready product. The efficiency of grain shredders is usually evaluated as a combination of qualitative and quantitative indicators. When improving the shredding process, it is necessary to ensure that the finished product meets the zoo technical requirements, and the shredder provides high productivity with minimal energy consumption. Quantitative indicators include the productivity of the shredder and specific energy consumption. In practice, it is necessary to separate the energy consumption of the shredding process and the energy consumption of the process, taking into account the degree of shredding. The design of a shredder capable of providing oblique cutting with greater efficiency is proposed. The shredder has a truncated rod that is located on a shaft inside a cylinder with longitudinal holes. In the longitudinal holes of the cylinder there are removable counter-cutting knives. The productivity of the given rod shredder generally depends on the mass of crushed particles passing through the hole per rotation of the rod; the frequency of rotation of the rod and the number of holes. As a result, an analytical formula is expressed that allows calculating the productivity of the rod shredder based on these parameters. The results obtained can be used in the design of shredding machines and will be used in the future when creating an experimental installation of a shredder.
Energy-technological complex of heat treatment of grain using alternative fuels for steam generating
Authors: Osintsev K V , Dudkin M M , Kuskarbekova S I
Published: February 2021

The different devices for various purposes and designs are used in the food industry. The article discusses the option of using a new type of a heat exchanger together with a steam generator. Such combined devices are called energy-technological complexes. In particular, it is possible to use alternative fuels, namely mixtures of biogas and coal water slurry for steam production. The wet grain is dried in a heat exchanger using technological steam. Thus, when manufacturing products, it becomes possible to save energy resources, as well as the use of secondary or alternative fuels, which significantly increases the efficiency of the energy-technological complex.
Automatic control of the methionine extraction process from food enterprises wastewater
Authors: Shakhov S V , Molokanova L V , Ponomareva E N , Pugacheva I N , Kutsova A E , Glotova I A
Published: February 2021

The process of methionine extracting from food enterprises wastewater by ion exchange sorption was studied in work. The optimal conditions for conducting the process of sorption and desorption of methionine on polycondensation cation exchanger KU-5 were determined. The maximum coefficient of ion-exchange equilibrium from aqueous salt solutions in a strongly acidic medium (pH 2) at the sodium sulfate concentration in the equilibrium solution of 2.1 mg-Eq/ml was determined by the analysis of the isotherms of methionine sorption in the sodium form of the KU-5 cation exchanger. Methionine desorption was carried out with a 1% NaOH solution, which allowed crystalline methionine being extracted from the eluate at pH 6.5 at room temperature, this crystalline methionine meeting the requirements of regulatory documentation. An automatic control scheme where the adsorber operates in a closed cycle: sorption–acidic wastewater displacement–desorption and activation of cation exchanger–regenerating solution displacement–sorption, was proposed to optimize the process. The method allows additional measurement of the modes and changing the equipment parameters depending on the rational parameters of the sorption/desorption. This approach allows complete extraction of the target component from wastewater, as well as increases the sorbent use completeness and energy and resource-saving at the enterprise.
Analysis of the volatile compounds’ condensate exhaled air “electronic nose” based on piezoelectric sensor to assess the status of calves
Authors: Kuchmenko T A , Umarkhanov R U , Shuba A A , Dorovskaya E S , Chernitskiy A E
Published: February 2021

The article discusses general principles of obtaining diagnostic information using eight chemical piezoelectric gas sensors with nanostructural coverings from exhaled breath condensate for health assessment of the upper respiratory tract of pre-month-old calves. Multidimensional information of an e-nose can be presented in various numeric and visualized matrices, characteristics of which are an integral analytical signal of the sensor array. The research devoted to the search for the techniques of extracting analytical information from multidimensional e-nose data to assess upper respiratory tract state from the appearance of the first sign of respiratory disease to tracheobronchitis and bronchopneumonia. The piezoelectric sensor array is characterized by high sorption activity with priority biomolecules (which are the markers of the abnormal metabolic processes), low cost along with reliable repeatability of sorption properties from batch to batch, the simplicity of application, and fast response and recovery time. Here we present the results of simple algorithms used for assessment of upper respiratory tract state by a 2-minute analysis of odour over 1-ml biosample without sample preparation. It was shown that traditional quantitative parameters of e-nose are not adequate for simultaneous sample grouping and volatile compounds qualitative composition establishing. The additionally calculated sorption parameters Aij are more informative in the analysis of biosamples volatile: using for identification of volatile biomarkers, describe the health state correlating with clinical diagnosis. The sequence of information processing: signals of each sensor, integral characteristic, “visual prints,” additional sorption parameters–allows assessing the calf health virtually in situ without transporting samples to specialized laboratories.
Selection of criteria for achieving heat and moisture resistance of plucker finger of poultry equipment
Authors: Sedykh V A , Karmanova O V , Shcherbakova M S , Koroleva E V , Kazakova A S
Published: February 2021

The paper presents the results of studies to increase the life of plucker fingers of poultry farms operating under cyclic deformations in an environment of elevated temperatures and humidity. The limiting indicators of the rubber base of different nature on the elastic-strength indicators of vulcanizes are established. The defining criteria of running life are identified: fatigue resistance to dynamic loads and resistance to thermal-oxidative ageing in a vapour environment. The choice of the nature of rubber according to the criterion of resistance of vulcanizes to thermal ageing was made. Limitations of vulcanizes based on single polyisoprene have been proved due to their instability to thermooxidative ageing. The composition of heat-and-moisture-resistant vulcanizes has been developed. The required level of elastic-strength characteristics before and after wet thermal ageing provided: the combination of polybutadiene and polyisoprene and combination of ingredients. The proposed method of regulating the hardness and modulus of the vulcanizes change in the content accelerator high activity of thiuram disulphide. The effect of thiuram sulfide additives on the kinetics of vulcanization of rubber mixtures and elastic-strength parameters of vulcanizes was studied. The molecular characteristics of the obtained vulcanizes are given. A solution was found to replace foreign-made products. A method is proposed for regulating the hardness and modulus of vulcanizes by changing the content of a high-activity accelerator–thiuram sulfide. This article presents the study of the thiuram sulfide additives effect on the kinetics of vulcanization of rubber mixtures and elastic-strength parameters of vulcanizes. The solution found is to replace foreign-made products.
Modeling of heat and mass transfer processes at frying barley grain with superheated steam
Authors: Kutsov S V , Panon S Yu , Kutsova A E , Babenko D S , Zhirova V V , Matvienko N A
Published: February 2021

The use of high-temperature inert heat carriers, in particular superheated steam, has become widespread in the technology of frying food products. This process is because superheated steam has significant advantages over other heat carriers used in thermal treatment. Insufficient study of the process of frying barley grain with overloaded steam, unjustified fear for preservation of the quality of the finished product prevent the development of a general method of calculating the process of frying, makes it challenging to choose optimal processing modes and prevents the introduction of frying techniques and technologies into the feed industry. In this connection, it is very relevant to study the mechanism of heat and mass when frying barley grain with overheated steam using mathematical modelling methods. The spatial coordinates and time were taken as the independent coordinates of any point of the wet body. The model of the process of heat and mass transfer in frying barley grain presented by the system of differential equations of the second order in partial derivatives has been developed and solved by numerical methods. Good convergence of calculated and experimental data confirmed the expediency of using a mathematical model for process calculation and analysis of physical and chemical phenomena, development of high-efficiency roasting machines and program-logic algorithms for controlling technological parameters.
The use of ultrasonic exposure in the production of functional beverages based on natural raw materials
Authors: Manukovskaya M V , Dombrovskaya Y P , Klimova E A , Razinkova T A , Korystin M I
Published: February 2021

The technology of drinks production makes it possible to create a variety of tastes and use various natural foundations. Expanding the assortment of “wholesome” and “functional” drinks reveals possibilities for controlling the process of biologically active substances entering the body. From a technological point of view, the drink is the most convenient model for creating new products, including the use of natural plant materials. For creating them, traditional extraction methods are often used. They have several drawbacks: they are long, laborious, occur when exposed to high temperatures, which leads to the loss of raw materials of biologically active substances, the taste of aroma, and a decrease in biological value. In this regard, the actual direction of improving technological solutions in this area is the application of the ultrasonic intensification of the extraction process method. Ultrasound can significantly reduce the duration of the process, increase the yield of biologically active target components and improve the organoleptic characteristics of beverage extracts [2]. The work is devoted to the study of the ultrasonic extraction method in the preparation of functional beverages. The obtained data indicate that the use of this method helps to reduce the time of the extractant saturation, increase the antioxidant activity and yield of extractive substances. This result helps to ensure higher organoleptic characteristics of drinks.
The study of the wear of the working elements of the disintegrator and its effect on the degree of grinding of bulk material
Authors: Vasechkin M A , Kustov V Yu , Litvinov E V , Matveeva E V , Pribytkov A V , Chertov E D
Published: February 2021

Currently, disintegrators are the most effective devices for producing fine powders. However, they have a significant drawback - the rapid wear of the working elements, affecting the quality of grinding and the duration of the disintegrators without replacing them. As a result of the studies conducted, the influence of wear of working elements on the particle size distribution of crushed sand was evaluated. It was revealed that the main reason for the wear of working elements is abrasive wear caused by the sliding of particles of material on the surface of the working element at the time of their collision. In the process of grinding, the wear rate of the working elements decreases, which is associated with a change in its profile and plastic hardening of the material. An analysis of the shape of the working element showed that its impact surface during the grinding process tends to acquire a profile at which an optimal angle of collision with material particles will be ensured, while all the energy received at the time of impact is spent on splitting the material. The proposed technique can be used in studies to assess the impact of various parameters of the disintegrator and the properties of the material being ground on the degree of wear of the working elements and the quality of grinding.
Evaluation of city energy revolution in China: Taking 40 Surveyed Cities as Examples
Authors: Wang Linyu , Chen Hao , Guo Lei , Yuan Ouyang , Duoduoduan  , Sun Xiangdong
Published: February 2021

Cities are the main battlefields of world’s energy consumption and energy reform. A comprehensive evaluation of the current progress of China’s city energy reform will help to guide the future direction of China’s energy revolution. This paper collects the indicators of city energy reform from the two dimensions which are energy transition achievement and reform motivation. Based on the 2017 sample data of 40 cities in Chinese mainland, empirical research is conducted using entropy method. Shenzhen, Beijing, Xiamen, Chengdu, Shanghai, Tianjin, Suzhou, Hangzhou, Qingdao, and Mianyang ranked in the top 10. The results of this paper can provide reference for studying the effectiveness of city energy revolution in China and formulating reasonable transition strategies.
Research on Wind Power Generation Technology in New Energy Power Generation
Authors: Gan Zining
Published: February 2021

With the continuous development of the social economy and the continuous increase of the population, earth resources’ storage is becoming less and less, and the non-renewable resources are gradually depleted. People’s survival will be seriously threatened. Therefore, the development and utilization of renewable resources and clean energy have become our country’s primary task to solve the shortage of resources. The development and utilization of new wind power energy can effectively alleviate the human survival crisis caused by the shortage of coal resources. The article adopts the development status of wind power new energy, and the current development status of grid-connected technology is explored, hoping to help our country’s sustainable development.
Research on the development of domestic and foreign electricity sales markets serving the construction of electricity retail markets
Authors: Yin Shuo , Wang Shiqian , Yang Qinchen , Song Dawei , Yan Jing , Zhang Na
Published: February 2021

The retail competition model is the most thorough form of electricity competition. This article elaborates on the concept and evolution of the electricity retail market. In the analysis part of the typical foreign electricity sales market, it focuses on the electricity markets in California, the United Kingdom and Australia; in the part of the analysis of typical domestic electricity sales markets, it focuses on some typical practices in provinces such as Guangdong, Shandong, and Zhejiang. Finally, it summarizes the experience in market access rules, transaction methods, credit management and control.
Analysis on the Rebound Effect of Cold Chain Logistics Energy
Authors: Wu Guiduo
Published: February 2021

Cold chain logistics is a low temperature supply chain system that combines the refrigeration industry and logistics. Refrigerated transportation, cold storage, cold chain connection points and other auxiliary activities will cause a certain amount of energy consumption, and related technologies, management, equipment and facilities, Cold storage layout, etc. are all factors that affect energy consumption. Based on this research background, the research on the energy rebound effect of cold chain logistics is based on three aspects: definition, mechanism and empirical test. Based on the endogenous economic growth model, labour-enhancing technological progress and material cold chain logistics are introduced. Based on the assumption of long-term changes in capital, by constructing an invariable substitution elastic function, a theoretical model of the energy rebound effect of cold chain logistics is established, and the calculation formula for the energy rebound effect of cold chain logistics in the long and short term is obtained.
Analysis on the Status Quo of Traction Battery Recycling of New Energy Vehicles and Suggestions on Incentive Measures
Authors: Wang Jingyi , Wang Pan , Xu Shujie , Li Longhui
Published: February 2021

The management policies of traction battery recycling of new energy vehicles have been released, and relevant enterprises have responded positively. The traction battery recycling industry has developed rapidly and achieved remarkable results. In order to further promote the enthusiasm of traction battery.
Analysis on Echelon Utilization Status of New Energy Vehicles Batteries
Authors: Hu Song , Jiang Xiaotong , Wu Meng , Wang Pan , Li Longhui
Published: February 2021

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Research on Lithium-Ion Battery with New Flexible Electrode Materials
Authors: Du Qifei
Published: February 2021

The thesis studied the thermal characteristics and influencing factors of the flexible electrode material lithium-ion power battery during the charging and discharging process through a combination of experiment and simulation. Studies have shown that the charge and discharge rate, ambient temperature, and state of charge will affect the battery’s thermal characteristics. The greater the charge-discharge rate, the lower the environment, and the lower the state of charge, the greater the battery’s healing power. The higher the temperature rise of the battery. As the discharge rate increases, the proportion of ohmic heat in the total heat increases, and the proportion of polarization heat and reaction heat in the total heat decreases: In the case of high-rate discharge, ohmic heat and polarization heat play a major role: environment the lower the temperature, the greater the total internal resistance of the battery, so that the greater the healing power of the battery, the faster the temperature rise of the battery. Besides, the paper proposes an internal heat source model suitable for lithium-ion batteries. The simulation results show that the proposed model can better reflect the battery’s internal temperature field during the discharge process. Simultaneously, the model is used to simulate the temperature rise of the battery when the battery is working under harsh conditions and the influence of different convective heat transfer coefficients on the battery’s thermal characteristics. The simulation shows that increasing the convective heat transfer coefficient is beneficial to lower the battery’s temperature.
The overview of the development of future energy
Authors: Li Ruidi
Published: February 2021

The development and utilization of energy have greatly promoted the development of world economy and human society, but the development and utilization of traditional energy have caused environmental problems and human health problems. After reasonable development, it will bring great benefits to human society and impact on the existing energy structure. In the future, the world energy structure will change from traditional energy consumption to new energy consumption.