bluuebunny/crossref_metadata_2025 huggingface dataset:
Application of modern business models when implementing resource saving technologies in the agrocomplex
Authors: Monastyrskiy D I , Kolesnikova T A , Kulikova M A
Published: March 2021

The study analyzes the experience of foreign researchers in using various business models in agricultural complexes to improve the efficiency of crop cultivation. The issues of applying modern business models for processing liquid waste from pig complex using reagents are considered. The existing business templates that are most often used in the implementation of innovative technologies in agricultural complexes are studied. The article presents the experience of implementing the technology of reagent preparation of liquid organic waste from pig-breeding farms using the “Trash into cash” template, which allows obtaining valuable organic and mineral fertilizer. An economic assessment of reducing the cost of cultivating various crops, reducing the cost of production and increasing the yield of corn, barley, sunflower, wheat in the period from 2016 to 2020 was carried out. The advantages of using liquid organic waste from pig complexes as an organic-mineral fertilizer in the agricultural complex are shown.
Cluster analysis of agricultural household production of self-employed
Authors: Plotnikov A V
Published: March 2021

The paper analyzes product data collected from the VK social network (N=26295). The study aims to analyze the prices of ordered goods from the VK social network communities of self-employed citizens and then find any exciting observations from the data. The research methods are correlation analysis and K-means cluster analysis. We are interested in finding correlated prices for self-employed goods to use these results in future studies to determine the balance of the market for household goods. As a result of the study, we identified correlations between the following products: ‘rabbit carcass’ and ‘salted cucumbers’ ; ‘Belper Knolle’ and ‘chicken roll’; ‘breast fillet’ and ‘chicken eggs’; ‘… hot smoked’ and ‘homemade cutlets’; ‘pork tenderloin’ and ‘pork ribs’.
Features of the economy of the Russian agro-industrial complex in the modern conditions
Authors: Kosnikov S N , Zolkin A L , Ismailova A Z , Baldina E I , Zavialova N F
Published: March 2021

The article discusses the features of development and promising directions in the economy of the agro-industrial complex. Currently, the agro-industrial complex (AIC) is a combination of several branches of the national economic system, which are aimed at production or processing of raw materials of agricultural origin, as well as obtaining of various types of products from it. The noted set of segments of the economy includes: agriculture itself, represented in a wide variety of industries that provide processing of raw materials, supply farmers with equipment, necessary fertilizers and other resources of industrial origin, as well as transport and logistics enterprises responsible for supplying agricultural products to consumers. The indicators of the effective use of state support for the economy of the agro-industrial complex, as well as ensuring the profitability of all branches of agricultural production, have been studied.
Engineering centers for the innovative development of the regional agricultural enterprises
Authors: Stepanova E V , Dalisova N A , Karaseva M V
Published: March 2021

The article emphasize that the development of an innovative economy promotes continuous work based on the achievements of science, technology and the best practices of specialists. The article considers possibilities of the innovative development of regional agricultural enterprises within engineering centers. The key components of the Departmental project “Digital Agriculture” and measures of state support for the innovative development of agricultural enterprises are considered. The article notifies that the operation of the engineering center is guided by the regulatory documents and that most centers are vertically integrated structures of the regional innovation system. The article presents investigation results of the production structure of the main agricultural products produced in Krasnoyarsk Territory. The article proposes development of the Engineering Center of the Krasnoyarsk State Agrarian University to increase the efficiency of scientific results and speed up implementation them into practice at the regional agrarian enterprises.
Effect of end sieves on the energy and quantitative indicators of a grain crusher with an increased separating surface
Authors: Bulatov S Yu , Zykin A A , Rukavishnikova V N , Sergeev A G , Tareeva O A
Published: March 2021

Cereals are an integral part of the feed rations of farm animals. When dry feeding, the grains are crushed. Grain grinding can be performed in various ways, such as crushing, splitting, abrasion, and impact. Different equipment is used for this purpose: roller machines, mills, gear, disk and hammer crushers, etc. In Russia, the most common method of grinding grain in hammer crushers. The advantages of hammer crushers include their high reliability, simplicity of design and maintenance, while the disadvantages are high energy consumption for grain grinding and uneven granulometric composition of the finished product. Due to these shortcomings, it is important to improve the design of crushers in order to increase their productivity and reduce specific energy consumption. We have proposed a grain crusher with an increased separating surface. To study the crusher, its structural and logical scheme and research methodology were developed. In accordance with the developed scheme, the influence of the sieve area on the quantitative and energy performance of the crusher was studied, which is the purpose of this work. The research methodology was developed and a prototype of the crusher was made. The conducted research allows us to conclude that it is necessary to change the conditions for entering grain into the grinding chamber by increasing the area of the loading window, installing a mechanism for forced grain feeding or feeding grain through the center of the rotor. The throughput of end sieves when using a rotor with straight hammers is by 2…38% higher than that of peripheral sieves.
Prospects for the use of microwave technologies in the production of oilseeds and their processing
Authors: Bastron A V , Mesheryakov A V , Vasilenko A A , Babkina I V
Published: March 2021

According to the analysis of the distribution of acreage in Krasnoyarsk Region, there has been a noticeable increase in the area of oilseeds, including camelina, recently. This is due not only to the emergence of zoned varieties, but also to an increase in the export of seeds abroad. The rate of production of vegetable oil is increasing with the introduction of various technologies, for example, physical impact on the seeds of these crops. However, oilseeds are susceptible to disease. Agrotechnical and chemical methods of treatment are used to disinfect seeds. At Krasnoyarsk State Agrarian University, rational modes of pre-sowing treatment of camelina seeds in an ultrahigh-frequency electromagnetic field have been established. They are aimed at disinfecting seeds, enhancing their growth, as well as plant development and, ultimately, obtaining environmentally friendly products. To implement this technology, a plant has been developed with a capacity of about 35 kg/h on camelina. Due to the fact that the sown area allotted for oilseeds in different farms of Krasnoyarsk Region has increased in recent years from several hectares to several thousand hectares, it can be assumed that the productivity of the plant we have developed is insufficient. Consequently, on the basis of the results obtained over many years, it is necessary to develop a plant capable of providing not only operating parameters, but also uniformity of seed treatment, and most importantly, taking into account the growing interest in oilseeds, productivity
Quality and safety monitoring production of boiled-smoked sausages
Authors: Leonov O A , Shkaruba N Zh
Published: March 2021

The main task of a food production enterprise is to obtain high quality, safe and competitive products. One of the effective ways to create guarantees for the production of high-quality and safe products is the development and implementation of a monitoring system for control points of technological processes of a food enterprise. The analysis of the technological process for the production of cooked-smoked sausages showed that the main controlled parameters of the process at various stages are air temperature and humidity. To monitor the technological process of the production of boiled-smoked sausages, a summary table has been compiled, which indicates the controlled parameters and their limit values. Considering that such a parameter as temperature has a tolerance of control boundaries of ±1 °C, the question arises about the accuracy of the measuring instruments used for control. An analysis of the means of control was carried out, and it was revealed that the measurement error should be within the range of no more than ±0.3 °C, and taking into account the aging of the measuring instrument, even less. To assess the compliance with the requirements for metrological assurance of control points, it is proposed to find a correspondence between the assigned limits and the ability of real measuring instruments to carry out reliable control. For the case of detecting inconsistencies in the quality management system of the process, the form of the matrix for the distribution of responsibilities and powers of personnel to perform corrective actions has been developed.
The use of oilseed cake for supplementation of bakery products
Authors: Ermosh L G , Prisuhina N V , Koch D A , Eremina E V
Published: March 2021

The issue of rational use of secondary raw material resources as a waste-free production is important today. The possibility of using oilseed meal (rapeseeds and camelina seeds) in the production of bakery is discussed in the article. The researches and analysis of the effect of oilseed meal on the formation of quality indicators and nutritional value of bakery were carried out. It was revealed that the introduction of rapeseed cake into the recipe composition of yeast dough up to 5% and camelina cake up to 10% of the weight of wheat flour has a similar character and a positive effect on the process of dough fermentation, formation of sensorical aspects. Finished products with rapeseed and camelina cake have a pleasant yellowish-mustard color with insignificant impregnations, good dimensional stability, porosity, and in terms of physical and chemical parameters, it meets the requirements of regulatory documents. An increase in the nutritional value of new types of bakery products is associated with a significant increase in their composition of the total amount of protein, dietary fiber, iron, and B vitamins. Taking into account the taste, it is proposed to use products with rapeseed cake as bread for toasts, products with camelina cake as buns for hamburgers and sandwiches.
Influence of methods of planting micro-plants of potatoes on the number of minitubers
Authors: Shashkarov L , Mefodiev G , Eliseeva L , Filippova S , Selivanov A , Turbina E
Published: March 2021

The paper presents the results of research on the comparative evaluation of methods for obtaining minitubers of potatoes of promising varieties of Russian selection. In the course of research, the most preferred methods for growing micro-plants for each variety were identified, which allow to achieve the maximum yield of minitubers from one plant. Of all the varieties studied in the course of the study, the most balanced by fractional composition was the early variety Udacha. To get the maximum number of mini-tubers of potatoes from one plant of the Gusar and Bellarosa varieties, micro-plants that are previously rooted in seedling cassettes should be planted in the beds. For Charoit, Samba, Courtney, Irbitsky and St. Petersburg varieties, rooted plants should be potted. Potato plants of Pennant, Nevsky and Reggae varieties produced top yields of mini tubers when they were bedded directly from test tubes. Luck variety produced the highest tuber yield when its plants were planted in 5L plastic pots. The Lux variety turned out to be more plastic – the plants formed the same number of tubers in three variants at once. A less preferred method for obtaining minitubers for this variety is to plant pre-rooted plants in the beds.
Quality of poultry meat and eggs
Authors: Smolenkova O V , Novikova O A
Published: March 2021

The article reviews the quality issues of poultry products, in particular meat, liver and eggs. The smallest amount of total cholesterol was found in the liver of females (21.4 mmol/l), as well as in the liver of chickens of the brown cross (26.4 mmol/l) in comparison with the white cross. We noted the greatest amount of vitamin E in chickens of white and brown crosses (33.9 and 40.5 mg%). Broiler chickens’ liver was poor in this vitamin (2.43-4.05 mg%). The smallest amount of total cholesterol was found in white poultry meat of the studied crosses (3.6-6.3 mmol/l). Brown eggshell eggs contained less cholesterol and more vitamin E compared to white eggshell eggs. The smallest amount of fat was found in the pectoral muscles of both males and females of the Ross 308 cross. The thigh muscles of the Ross 308 cross chicks contained less fat, but were poor in protein compared to the Iza Flex cross. The nutritional value of broiler meat from the Iza Flex cross is higher compared to the Ross 308 cross. Thus, from a nutritional point of view, it is better to include white poultry meat in the diet, since it contains the least amount of fat and cholesterol compared to dark meat, as well as eggs with brown shells, because they have a reduced total cholesterol content and contain 1.4 times more vitamin E compared to eggs with white shells.
Modeling the weightof criteria for determining the technical level of agricultural machines
Authors: Rogovskii I L , Titova L L , Voinash S A , Sokolova V A , Taradin G S , Polyanskaya O A , Kokieva G E
Published: March 2021

The article presents the results of theoretical research on the methodological provisions of the weight of the criteria in determining the technical level of agricultural machinery. The expediency of using relative, in parts of change, values of evaluation indicators, which allows to objectively and reliably obtain the value of the weight of the criteria in determining the technical level of agricultural machinery. The applied problem of determining the weights of the criteria in the study of the technical level of combine harvesters is considered. Five criteria are substantiated: reduction of direct costs, reduction of energy consumption, reduction of labour costs, reduction of material consumption, increase of reliability. The weight of the criterion reflects the degree of its importance in the rank of the sequence, their values are in the range 0…1. Five indicators are substantiated: operating costs, direct fuel costs, specific labour costs, specific material consumption, failure time. It is established that in the process of operation of the combine harvester Slavutich KZC-9M with a reduction of 30% of operating costs, the weight in determining the technical level is 0.1473. Studies have shown that a 25% reduction in direct fuel consumption is 0.1228 weight in determining the technical level of the combine harvesters.
Testing of herbal preparations in white wine technology
Authors: Kachaeva N Y , Stribizheva L I , Avdeenko V V
Published: March 2021

The paper gives a comparative analysis of the flocculation ability of gluing preparations of animal, vegetable and synthetic origin. The objects of study were also wort and wine material from the Viognier and Chardonnay grape varieties of the first and press fractions. The optimal concentrations of a specific material were pre-selected. Mathematical processing of the research data showed the reliability of the results. The study showed the feasibility of using herbal preparations, as well as their positive effect on the quality of the product in comparison with preparations of synthetic origin.
Evaluation of the efficiency of using black-mottled cows of the Ural type
Authors: Fedoseeva N A , Gorelik O V , Gorelik A S , Belookov A A , Mizhevikina A S
Published: March 2021

The article assumes that in the Sverdlovsk region, breeding bulls of the Holstein breed with high efficiency according to their maternal ancestors were used on the breeding stock of the black-mottled breed of the Ural spawn. Animals of this type are of high efficiency. The efficiency evaluation of Ural type cows is urgent. The aim of the work is to evaluate the efficiency of the new genotype cows in terms of their milk yield qualities. It has been found that dairy cows show high milk yields. In accordance with physiological laws, they increase until the fourth lactation, and then gradually go down. The first insemination of replacement heifers on the farm is carried out at the age of 18-19 months with a live weight of over 400 kg. This makes it possible to breed healthy strong animals capable of breeding for a long time and having high milk yield. The maximum milk yield is from 21 kg to 1986 kg (from 0.2% to 35.3%); it is more than the actual one. The farm has reserves for increasing milk yield due to measures for the milk efficiency of the first-year heifers and other cows. It will significantly increase the milk yield in the third and further lactation. The authors calculated the life-long milk yield. It turned out that in fact, 84,450 kg of milk can be obtained from a dairy cow during 10 lactations. The efficiency potential of lifetime productivity, based on the maximum milk yield per lactation, was 7077 kg or 8.4% higher. The predicted potential shows that 104 101 kg of milk can be obtained from a dairy cow during 11 lactations. The efficiency fluctuations by lactation are significant; and from the first to the 5th lactation they exceed 150% of the minimum milk yield of dairy cows to the maximum in the same lactation. So, it is possible to make a conclusion about the great changeability of this feature in the herd and the great possibilities of selection at carrying out selection and breeding work on the farm.
Micronutrient value and antioxidant activity of malt wheat sprouts
Authors: Eremina O Yu , Seregina N V , Ivanova T N , Shuldeshova N V , Zaugolnikova E V
Published: March 2021

Currently, one of the main directions of development of the food and processing industry is to expand the range of fortified food products using secondary raw materials of grain crops. Secondary raw materials of grain crops include by-products of malt production - malt wheat sprouts, which can be used as a food fortifier. The article presents the results of the research on the micronutrient composition of malt wheat sprouts (12 batches) obtained during the germination of wheat grains of the sort “Moskovskaya-56” for malt. The obtained data on the micronutrient composition and antioxidant activity of malt wheat sprouts make it possible to position them as a functional food ingredient. The presented experimental data can be used in the development of fortified and functional food products with the addition of malt wheat sprouts.
Comparative evaluation of composition and properties of milk from cows of different breeds in cheese production
Authors: Gorelik A S , Yarmukhamedova E I , Sharipova A F , Gazeev I R , Kanareikina S G
Published: March 2021

Modern industrial milk processing based on high-tech processes has high demands to the quality of milk used as raw material for the production of a wide range of dairy products. Seasonality of milk production remains a significant problem for dairy cattle breeding. In some seasons, the supply of milk of optimal quality is rather unstable. The purpose of the work was to study the influence of season on the technological properties of milk during its processing into dairy products. As a result of research, it was found that the organoleptic properties of milk met the requirements of regulatory documents. The milk color changed with the seasons. A more intense yellowish tint in the milk color was noted in summer and autumn, which is associated with the carotene content in feed. The highest content of dry matter, SNF, fat and protein in milk was observed in winter, while in summer these values were the lowest. In the spring period, there is an increase in the mechanical contamination of milk up to group 2. In general, the bulk of milk has primary quality. The coagulation phase in cows’ milk was shorter in spring than in other seasons of the year (P <0.001) by 0’05 “- 2’35”, and it was longer in milk obtained in winter. The best speed to clot under the influence of rennet was the milk of cows in summer. Evaluation of milk for thermal stability, depending on the season of the year, showed that it has high thermal stability and can be used for processing into products with a high temperature of pasteurization and sterilization.
The influence of complex spices on the change in the quality indicators of chopped semi-finished products during storage
Authors: Khayrullin M F , Buhteeva Yu M , Kotova P Yu , Glebova S Yu , Karasev A V
Published: March 2021

The trend of active development of consumption of chilled meat products and instant food products has persisted over the past years, despite the fact that the retail price of chilled meat is higher than frozen. This trend is observed not only in Russia but throughout the world. The main factors affecting the preservation of the quality and duration of storage of meat products in the chain from procurement to use by the end user is the composition and concentration of microflora. The active development of microflora during storage is a key indicator of shelf life and a reference point for the manufacturer. Stabilization of microbiological indicators of finished products is an important factor for the manufacturer and can be achieved through the use of active packaging, the introduction of preservatives and antioxidants, including in the composition of complex spices. The article studies the effect of complex spices on the change in microbiological indicators of chopped semi-finished products during storage, assesses the sanitary assessment of the content of BGKP, Listeria monocytogenes, Salmonella, KMAFanM according to the following regulatory documents: GOST 31747-2012, GOST 32031-2012, GOST 31659-2012, GOST 10444.15-94
Dairy productivity of cows - daughters of bull producers
Authors: Gorelik A S , Nesterenko A A , Arkanov P V , Vagapova O A , Melnikova E
Published: March 2021

In the Sverdlovsk region, in herds of Holstein black-and-white cattle of the Ural type, up to 98% of cows are descended from bull producers of foreign selection. Assessment of the influence of a bull producer on the productive qualities of daughters is relevant and of practical importance, especially in conditions of increased blood in the Holstein breed. The daughters of the breeding bull Gavano had the highest indicators in terms of milk production, the daughters of the breeding bull Das were in second place. It should be noted that the milk yield for 305 days of lactation in all studied animals was within the range of 6583 (daughter of bull Cassio) - 8106 (daughter of bull Gavano) kg, which indicates a high potential for productivity in the cows of this herd. The superiority of the daughters of bull Gavano in milk yield ranged from 445 to 1523 kg or 5.5 - 18.8% and was reliable in favor of the former (P≤0.05 - P≤0.01). The highest rates for fat mass fraction in milk were found in the daughters of bull De-Su. 4,0 and 4,01% of fat was in milk of cows-daughters of the Sayan, Mers and Cassio bulls. In terms of protein mass fraction in milk, cows differed from bull De-Su for the worse. In the milk of cows-daughters of other bull producers the protein mass fraction was in the range of 3.13-3.17%. The yield of milk fat and milk protein was more influenced by milk yield in 305 days of lactation. Most of the nutrients were obtained from the milk of the cows-daughters of bull Gavano. The daughters of bull Sayan were in second place, only slightly inferior to them were the daughters of bulls Das and De-Su. Less nutrients were obtained with milk from the daughters of bull Cassio. All cows had a dairy production direction, as evidenced by a high milk yield ratio from 1186 to 1432 kg of milk per 100 kg of live weight of a cow. The farm uses daughter cows from Holstein bull producers with a high genetic potential for productivity.
Variety of dairy ultrafiltration permeates and their purification in lactose production
Authors: Kravtsov V A , Kulikova I K , Anisimov G S , Evdokimov I A , Khramtsov A G
Published: March 2021

A large amount of crystalline lactose is produced globally. The major source for lactose production is the ultrafiltration permeate of sweet whey. However, some other rich in lactose sources are available in the dairy industry such as ultrafiltration permeates of milk or acid whey. Although lactose remains the most abundant component in all ultrafiltration permeates, their composition can differ considerably. Specifically, large variations in the content of lactate, citrate, phosphate, and calcium are observed. Modern technology of lactose purification is optimized for the processing of feed with low acidity. Lactic acid cannot be sufficiently removed from acid whey ultrafiltration permeate, i.e. the latter is poorly processable with current techniques. However, a toolbox of industrial purification methods offers alternative ways to refine dairy fluids with high lactic acid or calcium content such as acid whey ultrafiltration permeate. Here we discuss the variety of processes that yield ultrafiltration permeates and present a proximate composition of permeates obtained from different sources in the dairy industry. The methods suitable for the purification of ultrafiltration permeate solutions within the framework of lactose manufacture are reviewed in the paper. We also share our vision on how lactose production can be adapted to the processing of ultrafiltration permeates with high lactic acid content.
Innovative whey based tonic drink with the plant components
Authors: Slozhenkina M I , Skachkov D A , Serova O P , Pilipenko D N , Obrushnikova L F , Mosolova N I
Published: March 2021

The article discusses the relevance of the development of fermented whey beverages with the addition of plant components. The relevance of the study is confirmed by literature sources that indicate the possibility of obtaining such beverages with high consumer properties and high nutritional value from secondary raw materials of the dairy industry. At the first stage of determining the effectiveness of fermentation, the production of prototypes was carried out using lactobraying yeast in various quantities: prototype 1 contained 0.1% lactobraying yeast, prototype 2 – 0.5%, and prototype 3 – 0.9%. At the second stage, for further formation of the optimal taste and functional formulation, experimental samples were made with the addition of various amounts of plant functional components – currant syrup. During the experiment, the following prototypes were developed: sample 4 – with the addition of currant syrup in an amount of 1%; sample 5 – with 3%, sample 6 – with 5%. The data obtained as a result of the experiment confirm the adequacy of the developed formulation and technology of fermented whey based tonic with the addition of plant components and prove its functionality. The developed whey based tonic is a good addition to the diet, has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.
Research of the effect of spinach on the quality indicators of chopped poultry semi-finished products
Authors: Vasyleva N S , Slozhenkina M I , Khramova V N , Shinkareva S V , Chekhova E A , Knyazhechenko O A
Published: March 2021

According to experts and scientists of the processing industry, the production of chicken products is a promising direction, as it allows you to expand the product range. So, in the last few years, along with the classic ones, new technologies for the production of dietary products have been used. The article presents data on the effect of spinach on the organoleptic, physical and chemical properties of minced chicken. The positive effect of spinach and a mixture of proteins on the value of moisture-retaining (MRA) and moisture-binding (MBA) abilities, as well as the nutritional value of semi-finished poultry products, has been proved.
Innovative technology of pork production with the use of phytobiotics
Authors: Nikolaev D V , Slozhenkina M I , Gorlov I F , Miroshnik A S , Mosolova N I , Evdokimov I A
Published: March 2021

The purpose of this work is to study a new phytobiotic with bifidogenic action as an alternative for veterinary drug at the early stage of ontogenesis and measuring its effect on physiological state and productivity of animals. 3 groups of large white piglets at the age of one day were formed selected for the experiment on the farm. A total of 90 similar piglets were selected. The animals were kept under standard conditions adopted in the farm. Piglets in the control group received farm standard diet (SD), analogs of experimental group I - SD + veterinary drug containing in its composition: «Sulfadimezin» (at a dosage of 25 mg / kg of live weight) and «Trimethoprim» (at a dosage of 5 mg / kg of live weight), II experimental group - OR + «Lactusil» (in the amount of 0.2 mg / kg of live weight). The use of the biologically active feed additive «Lactusil» in diet of the animals in comparison with a veterinary preparation containing in its composition: «Sulfadimezin» and «Trimethoprim» did not have a negative effect on the physiological state and level of humoral immunity. The high level of live weight, absolute and average daily gains is confirmed by the results of biochemical, morphological and immunological studies in blood of experimental piglets, which may indirectly indicate the level of metabolic processes in their bodies.
Global problems of biodiversity and food security
Authors: Fedotova G V , Sotnikova L F , Orlova E R , Baranova A F , Goncharova A V
Published: March 2021

The article substantiates the ongoing processes in modern society and their impact on the growth of threats to food security of the countries of the world. The disturbance of the biological diversity of the planet indirectly affects the state of biocenoses and their resistance to destruction and degradation. The anthropogenic influence of mankind and its geometric growth in numbers do not allow the biosphere to restore equilibrium after the intervention and consumption of its resources. The work assesses the role of humans in reducing biodiversity. The conclusion is made about the importance of biodiversity conservation for maintaining the life support of the growing human population and the role of biodiversity in providing the necessary level and availability of food for balanced and sustainable economic development.
Results of studies of samples of boiled-smoked loin with different injection levels
Authors: Khayrullin M F , Curcan A V , Nesterenko A A , Zhuravlev M P , Rystakov A V
Published: March 2021

Today, the production of boiled-smoked pork products is aimed at using intensive salting methods using technological methods of injection with multi-component brines and subsequent mechanical processing. This makes it possible to improve both the organoleptic characteristics of pork products (tenderness, consistency) and the economic indicators of the efficiency of the enterprises. The article presents the results of studies of the effect of multicomponent brines on the main functional and technological characteristics of boiled-smoked pork products. The influence of multicomponent brines on such indicators as the output of the finished product, physical and chemical indicators, organoleptic indicators has been studied.
Agriculture 4.0. as a new vector towards increasing the food security in Russia
Authors: Fedotova G V , Larionova I S , Maramygin M S , Sigidov Yu I , Bolaev B K , Kulikova N N
Published: March 2021

This study is aimed at assessing the quality of the transformations taking place in the structure of the national economy in the light of the transition to the philosophy of Industry 4.0. The fourth industrial revolution, which has affected all countries and all spheres of human life, is aimed at increasing labor productivity in conditions of deteriorating environmental conditions. The goal of the study is to solve the following objectives: to review the ongoing changes in the environment, to assess the scale of an impending biological catastrophe, to analyze the forecast for the reduction in the production of food stuff, to assess the scale of digitalization in the agro-industrial complex, to develop recommendations for the transition to the philosophy of Agriculture 4.0 in modern conditions.
Physicochemical parameters and morphological qualities of edible eggs depending on the period of the reproductive period of chickens
Authors: Harlap S Yu , Matrosova Yu V , Chulichkova S A , Gumenyuk O A , Butakova N I
Published: March 2021

Changes in egg quality observed under intensive poultry farming conditions indicate the possibility of regulating these parameters without violating their inherent high nutritional benefits. Morphological characteristics, such as the weight and shape of the egg, the weight of the yolk, protein, shell, its strength and others are determined mainly by genetic factors and conditions of keeping and feeding. Egg mass is the most important physical indicator of nutritional and market value, which determines the productivity of poultry. At 26 weeks of age (beginning of laying) the egg weight averaged 57.7 ± 0.81 g, and at 80 weeks of age (end of laying) - 62.2 ± 1.86 g. The weight of eggs obtained from hens of the cross “Lohmann-white”, increased due to changes in the absolute mass of its constituent components. The mass of egg white during the reproductive period increased by 4.50–4.99%; yolk - by 6.8-14.9%; shells - by 4.4-18.8%, although this practically did not affect their ratio in percentage terms. The shell thickness increased from 365.0 ± 6.99 microns to 378.0 ± 7.09 microns. With an increase in the shell thickness, the density of eggs also increased from 1.070 ± 0.002 g / cm3 to 1.078 ± 0.002 g / cm3. The shape index of eggs ranged from 71.5 - 74.9%, while the increase in egg mass was accompanied by a decrease in the shape index. During the reproductive period, the Howe index was at the level of 82.5-84.4 conventional units. The protein index and Howe units decreased with age. All morphological and physicochemical parameters corresponded to the optimal values: protein index from 7.6 to 8.4%, yolk index from 39.0 to 42.0%, shape index from 74.9 to 75.3, Hau units from 82, 5 to 84.4 conventional units.
Study of the functional properties of dough
Authors: Vasyukova A T , Alexeev A E , Moshkin A V , Bondarenko Yu V , Kononenko M M
Published: March 2021

The paper presents the studies of gluten - free types of unleavened dough, it shows the effect of hydrocolloids on the structure of the dough. The aim of the work is to study the functional and technological properties of the dough depending on the type and concentration of the flour and hydrocolloids. The tasks of the research are the following: to determine the concentration of colloids that makes dough plastic and strong dough; to identify the dependence of the concentration of flour on the type and properties of hydrocolloids; to study organoleptic quality indicators. The dynamic viscosity of the dough was determined by using a Brookfield viscometer. The methods of mathematical experiment planning were used to design the recipes of the unleavened dough. To define the reference dependency of viscosity on shear rate, the coefficients of nonlinear model equations have been estimated by using the methods of regression analysis in the program Statistica v6. For the experimental samples, the equation of the viscosity dependence is determined as a model of non-linear multiple regression. The graphs of the viscosity dependence on the shear rate compared to the reference rate are made. The methods of mathematical programming have been used to find the optimal ratio of flour and each type of structure-forming agents (soy protein isolate, xanthan gum, and potato starch) in the dough to maximize the approximation of the viscosity curve to the reference one. For this purpose, an objective function with limits on the shear rate is compiled. Using the MathCAD v15, the optimal values of the content of the components such as rice flour - 27.78%, soy protein isolate - 7.22%, potato starch - 32.22%. xanthan gum - 0.28 % are found. The results of the control measurement of the viscosity of the sample with the optimal composition indicate that the selected mathematical model corresponds to the elastoviscoplastic properties of this dough and the curve changes depending on the composition of the dry dough mixture. The description of the mathematical model and the regression analysis make it possible to select the ratio of the prescription components so that the resulting product has rheological characteristics close to the control sample.
Researching the possibility of using recycled apple raw materials to create functional food products
Authors: Pyanikova E A , Kovaleva A E , Ovchinnikova E V , Afanasieva L A
Published: March 2021

When developing products for healthy and functional nutrition, much attention is currently paid to domestic raw materials of natural origin: fruit, vegetables, cereals and their processed products. In our region, one of these types of raw materials is apple. Apples are a source of nutrients for the human body: vitamins, minerals, organic acids, dietary fiber and pectin. They are the raw material for a large number of fruit and berry products, fillings for flour confectionery products, juice drinks, kissels, etc. During the production of these products, the so-called «secondary raw materials» remain, which are formed as a result of grinding, peeling, squeezing, grating, pressing and other technological operations. The study investigated the effect of addition of apple pomace in dried, crushed to a powdery state, and thawed (after deep freezing) form on the fermentation activity of yeast and the technology of wheat bread production with the addition of buckwheat flour. It has been established that the quality of the finished bread depends on the type of additive: fresh-frozen apple pomace improves the porosity and taste of bread to a greater extent.
Some aspects of creating functional coatings on dairy products
Authors: Pryanichnikova N , Fedotova O
Published: March 2021

This article discusses the elements of working out the technological principles for creating coatings containing functional ingredients on model substrates. As such ingredients, tree bark extracts are used, as well as those containing bioflavonoids: pines, willows, cassias. For potential leveling of the specific intense smell of the substances and their solutions used, their micro-droplet application is proposed and scientifically justified. under certain conditions, it can contribute to the formation of microcapsules and nanocapsules with a basic film-forming substance, which in this study is agar-agar, which is a mixture of agarose and agaropectin polysaccharides obtained by extraction from red algae. A laboratory stand was created, and a series of experiments was carried out that showed the feasibility of joint nozzle spraying of a film-forming substance with a solution of a functional ingredient.
Development of prebiotic-rich sausage breads with reduced calories
Authors: Khramova V N , Khrapova E V , Gorlov I F , Knyazhechenko O A , Khramova Ya I , Burdina A N , Chekhova E A
Published: March 2021

The article discusses the issue of expanding the range of low-calorie sausages. The introduction of Jerusalem artichoke powder due to the inulin included in the composition made it possible to replace part of the fat phase without deteriorating organoleptic properties. This reduces the energy value of the finished product. Inulin increases the water-holding capacity of the minced meat, its stability and retains the texture close to that of sausages with regular fat content. In addition to maintaining functional and technological properties, inulin improves digestion and stimulates the activity of probiotics. The optimal concentration of Jerusalem artichoke powder, which does not change the appearance and taste of sausages, is 5%. Its addition to the recipe made it possible to increase the yield of the finished product by 5%, reduce the fat content by 55%, and the calorie content by 30%. The functional orientation of the product has been proven experimentally, and the benefits of fat-replacing components was reflected in the text of the article.
The results of the poultry roll organoleptic assessment based on the point scales method
Authors: Larionova S E , Zabalueva Yu Yu , Rebezov Ya M , Gizatova N V , Gizatov A Ya
Published: March 2021

Correct and balanced nutrition helps to prevent diseases and improve the general condition of the body. Meat products are one of the main sources of human nutrition. One of the developing sectors of the meat industry is the production of meat rolls. The purpose of the research is to assess the organoleptic and physicochemical characteristics of the investigated poultry roll. The offered poultry roll meets safety requirements, has a high content of trace elements and vitamins due to the use of natural bee honey, concentrated milk whey, fresh garlic, a mixture of starter cultures and orange juice in the recipe. According to the research results, it can be concluded that the finished product has high organoleptic characteristics that meet the requirements and expectations of the consumer. It is advisable to use the product for the nutrition of athletes, children over three years old and in other specialized nutrition.
Internal ecological audit of environmental facilities of agricultural enterprises
Authors: Glushchenko A V , Gorlov I F , Filipov N V , Mosolova D A , Kucherova E P , Mosolova N I
Published: March 2021

The need for developing internal ecological audit as the most important tool for environmental safety and sustainable use of natural resources ensured by an economic entity has been justified. Special features - sectoral, technological, and organizational ones - of agricultural enterprises have been identified, and their impacts on setting and implementing the internal eco-audit system have been determined. Environmental premises and equipment of agricultural enterprises were selected as the audited entity. A comprehensive set of uniform standard procedures of internal eco-audit of fixed assets, including an audit agenda, control assessment of the assets’ availability, conditions, and movements at the enterprise, and identification of accounting areas of concern. The structure and internal regulations to audit environmental premises and equipment of agricultural enterprises have been developed. Forms of working audit documents have been proposed, and measurements have been determined. Organizational solutions to implement the internal eco-audit system for agricultural facilities have been proposed. Being implemented, the measures proposed ultimately ensure the long-term sustainability of agricultural development (without causing damage to natural resources or environment) and thereby contribute to an increase in the social significance of the agricultural enterprise, strengthening its business reputation and competitiveness.
Insemination of bee queens with the use of an electric ejaculator for drone
Authors: Komlatsky G V , Usenko T A , Gorlov I F , Mosolov A A , Anisimova E Yu , Mosolova N I
Published: March 2021

Intensive crop production involves the widespread use of honeybees as organized pollinators. In this regard, there is a need to have a large number of bee colonies for pollination by the beginning of flowering (in May-June) of entomophilous agricultural crops in a short time. Providing a sufficient number of bees is difficult when the queen bees naturally fly around, even if they are reared in nursing families due to weather conditions (wind, low temperature, etc.). To achieve this goal, instrumental insemination of queen bees is used. The effectiveness of this technique and the productivity of a specialist are directly dependent on the technical perfection of the equipment used. In instrumental insemination, the collection of semen from drones is laborious. We have developed at the level of the invention (patent of the Russian Federation No. 2635691, application No. 2017100773 dated 01/10/2017) and tested a stimulator for eversion of the endophallus. The electric ejaculator is an alternating current source, the strength of which does not exceed 5 μA with the ability to regulate the output voltage from 0 to 220 V. Research carried out in the apiary of the Small Innovative Enterprise of the Kuban State Autonomous Institution “ZHIVPROM” Reduces operator time by 60%. Comparative analysis of the sperm quality of drones at the age of 10,17,24 days shows that drones of the age of 24 days produce better quality sperm. Its indicators are the best concentration, density and mobility up to 90%. The study of the egg production of queen bees by laying eggs indicates that the maximum egg production is achieved with instrumental insemination using an electric current for everting the endophalus and collecting sperm. The use of an electric ejaculator with a separately removed handle reduces the time for obtaining drone seed and allows the operator to independently select it without involving an assistant, which reduces labor costs and increases the efficiency of conducting the industry.
About the classification of specialized sports nutrition products
Authors: Novokshanova A L
Published: March 2021

The methodological aspects of substantiating the expediency of the commodity classification of sports nutrition products included monitoring the actual nutrition of athletes, researching the market for specialized food products for athletes and consumer preferences of people with increased physical activity. It has been established that all athletes use specialized products in their practice with varying degrees of regularity. Most athletes want to use specialized foods in the form of traditional foods. The most in demand among the target audience are high-protein foods, biologically active food additives and carbohydrate-protein products, which are used by 59%, 55% and 32% of respondents, respectively. When asked about the manufacturer of specialized food products that the respondents accept, 87% named foreign companies. Evaluation of the actual diets of athletes showed that there is an imbalance in the main macronutrients in the diets compared to the recommended ratio of caloric content of proteins, lipids and carbohydrates. Based on the analysis of consumer preferences and metabolic characteristics of athletes in different sports, a fundamental classification of sports nutrition products has been developed, taking into account their macronutrient composition and energy value.
The antioxidant properties mineral processing for specialized food products
Authors: Polyakova E D , Evdokimova O V , Safronova O V , Lazareva T N , Blinkova T M , Strelnikova L V
Published: March 2021

The article contains data on the antioxidant properties of fortifiers for the production of specialized food products. Developed and scientifically proven a polycomponent plant food preparation from sugar-reducing plant raw materials, as well as a food additive with high anti-radical activity in comparison with the known analog. The degree of increase in the anti-radical activity of the developed food additive in comparison with the known one is 50.24%. Giving the polycomponent plant food preparation antioxidant properties is achieved due to the presence of functional food ingredients in it, such as vitamins E and C, selenium, manganese, zinc, P-active substances and chromium. The highest content of phenolic substances and flavonoids has a polycomponent plant food preparation freshly processed and after 12 months of storage.