bluuebunny/crossref_metadata_2025_split huggingface dataset:
Development of flow technology for the purification and production of food sunflower phospholipids
Authors: Shestakova E. A. , Raspopov D. S. , Verboloz E. I. 
Published: October 2019

The completed research work is aimed at creating a continuous technology and machine-hardware purification scheme for phosphatide concentrate in an effective magneto-acoustic way. To separate modified of waste of deodorization and to obtain lecithins with a high content of phosphatidylcholines using distillation, selective solvent, ethyl alcohol and adsorbent-silica gel was used, and ultrasonic with an intensity of 10 W/cm2 in combination with a pulsating magnetic field of 2 Tl was used to increase its dissolving and absorbing ability. Such treatment in the stream provides obtaining a substantially bleached high-quality lecithin-containing product in the form of microgranules of an alcohol-insoluble fraction (remain on the filter) and a liquid fat-containing part with a low amount of waste absorbed by silica gel. The objectives of the study include studying the effect of hydrodynamic complex effects on the association and deassociation of free fatty acids and other related lipids in the composition of the waste of deodorization of sunflower oil, the rationale for the use of silica gel as an effective neutralizing and adsorbing agent, determining rational modes of the solvent (ethyl alcohol) distillation process in a vacuum molecular distiller for high-quality lecithin-containing liquid product. The relevance of the work «Improvement of the process and equipment for the distillation of waste of deodorization of vegetable oils processed in ultrasonic» is that at present in Russia this topic of the integrated use of ultrasonic, pulsating magnetic field and silica gel cleaning makes a significant novelty in Russian scientific works in this direction. The proposed technology for producing modified sunflower lecithins allows to obtain both fractionated lecithins with a mass fraction of acetone-insoluble substances of more than 60%, and skimmed, more hygrophilic lecithins with a mass fraction of acetone-insoluble substances up to 95% with an improved quality of cleaning from color and smelling substances at low acidity.
Modification of functional properties of white and brown rice protein concentrates
Authors: Kolpakova V. V. , Chumikina L. V. , Arabova L. I. 
Published: October 2019

The aim of the study was a comparative characteristic of the functional properties of protein concentrates (PC) obtained from white and brown rice, modified by the addition of calcium citrate at the stage of protein deposition and proteolysis with a degree of hydrolysis of 3.89-4.16%. Optimal conditions of PC proteolysis with enzyme preparations of endoproteolytic (Protamex, Neutrase 1.5 MG) and combined endoproteolytic and exopeptidase action (Flavourzyme 500 MG) were determined. Substrate concentration was 25%, the concentration of enzyme preparation – 1.0 to 1.5 U/g protein, temperature 50-55 ?, pH 5,0-6,2, length 150-195 min hydrolysis showed that the functional properties higher the PC, derived from white rice than PC brown rice. Thus, the foaming capacity is higher by 5-6 times, but the stability of the foam in PC from brown rice was absent. PC obtained from both rice species with the addition of calcium citrate (PCC) at the protein deposition stage has lower functional properties than unmodified PC. In protein concentrates hydrolyzed by enzyme preparations (PHC), on the contrary, there was a higher solubility, water-binding, foaming ability, while the fat-binding ability and fat-emulsifying properties, on the contrary, were lower than in PC, not subjected to proteolysis. The foaming capacity of white rice PHC was equated to the foaming capacity of egg albumin (300%). Choosing, thus, a method of modification, proteolysis parameters and type of grain (white or brown rice), it is possible to adjust the functional properties of protein concentrates to select the direction of their use in order to stabilize technological processes of production and improve food quality.
Financial equilibrium as the special capital condition in holding: abilities to achieve
Authors: Kislitsyna L. V. , Kapustina S. A. 
Published: October 2019

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

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

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

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

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

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

The source of microbial contamination of the environment in the production of mayonnaise can be raw materials, resulting in a loss of nutritional value and spoilage of the product. Washing and disinfection of technological equipment are the main processes for the production of high-quality sanitary mayonnaise. Poor quality washing and disinfection of the surfaces of technological equipment contribute to the growth and development of microorganisms that can be grouped into colonies and form biofilms. In connection with this fact, the efficiency of the introduction of additional processing equipment with hot steam at a temperature of 110 °C and a pressure of 0.7 ATM for 15 minutes to the generally accepted 3-stage scheme of washing in the production of mayonnaise and its safety indicators in the process of its storage was estimated. As microbiological indicators of mayonnaise, the number of yeast and mold, coliform bacteria, Salmonella bacteria and non-regulated lactic acid microorganisms, the growth and development of which contribute to the growth of acidity, characterizing the spoilage of the product, determined organoleptically, were analyzed. Based on the experimental data obtained, it was found that the introduction of an additional stage of sterilization of equipment with acute steam contributes to the complete destruction of microorganisms, including vegetative and spore forms of bacteria, in the finished product.
Structure and Tribological Properties of Chromium Coatings Formed by Electrodeformation Cladding with Flexible Tools
Authors: Sheleg V. K. , Levantsevich M. A. , Pilipchuk Y. V. , Nazarov S. M. 
Published: October 2019

The paper contains results of investigations on structure and tribotechnical properties of chromium coatings formed by a method of electrodeformation cladding with flexible tools (EDCFT). The purpose of these investigations is to assess prospects for application of the coatings as an alternative to galvanic chrome plating which is widely used in manufacturing hydraulic cylinder rods of metal-cutting machines. Rotary metal brushes with a wire pile made of 65Г-steel and 03Х17Н14М2-stainless steel have been used as a flexible tool. A compacted bar obtained by sintering a mixture of pure chromium powders and a nano-sized diamond-graphite blend UDDG has been employed as a donor material for EDCFT. According to results of the research it has been established that alloying elements of wire pile such as chromium and nickel are added to a coating composition while forming coatings a stainless steel brush. So in the case of using brushes with wire pile of 03X17H14M2-stainless steel the amount of chromium and nickel in a clad coating layer is 5.3 and 9.6 times higher in percentage, respectively, in comparison with the coating formed by a 65Г-steel brush that can contribute to improvement of coating corrosion resistance. At the same time, surface relief of the coating has a developed rough structure consisting of chromium microparticles having various size that are tightly packed and elongated in the direction of brush rotation and there are no flaws in the form of discontinuities and delaminations. Tribological tests have been performed under conditions of “boundary lubrication” on a rotary friction machine that implements friction of a rubber indenter on a flat surface of a rotating disk. According to data of the tribotechnical tests it has been ascertained that under conditions of “boundary friction” for such paired samples as “coated disc – rubber roller” chromium coatings formed by the EDCFT method, have the lowest values of a sliding friction coefficient (fтр = 0.023) which are 7.5 times lower than chromium coatings obtained by electroplating. At the same time the wear of rubber rollers in pairs with electroplated chromium coatings has turned out to be less than in pairs with the coating formed by the EDCFT method.
Improving Properties of Tool Steels by Method of Dynamic Alloying
Authors: Kalinichenko A. S. , Ovchinnikov V. I. , Usherenko S. M. , Yazdani-Cherati Javad F. 
Published: October 2019

The influence of high-speed particle fluxes on changes in the structure and properties of materials has been widely studied currently. The effect exerted by particles moving at very high speeds can have both negative (in spacecrafts) and positive character (dynamic processing of tool steels). Therefore a task for studying an effect of high-speed particle flows on structure change in tool steels and improving their performance properties has been set in the paper. The study has used an explosive method for creation of a high-speed flow of SiC + Ni and Al2O3 particles. Samples after dynamic alloying have been subjected to diffusion nitriding. Microstructure of specimens made of X12M, R18, R6M5K5steel has been studied using optical and electron metallography. Wear resistance of the samples has been also tested on a friction machine. Theoretical and experimental results on a complex effect of high-speed microparticle flows and nitriding on a structure and properties of tool steels have been obtained during the research. It has been established that dynamic alloying by particles leads to formation of a specific structure in a composite material reinforced with channels. Central fiber (channel) zone with powder particles residues is surrounded by areas of amorphous state which is succeeded by a zone with a nanocrystalline fragmented cellular structure. Then we observe a zone with a microcrystalline structure that transits to a zone with crystalline structure which is characteristic for a matrix material of structural steel. The obtained data can expand and complement some ideas about mechanisms for dynamic loading of solids and condensed matter, plastic deformation, physical mechanics of structurally inhomogeneous media at different levels, a number of effects arising from collision and ultra-deep penetration of microparticles into metals. It has been shown that wear resistance of high-speed steel subjected to dynamic alloying in the quenched state is increased by 1.2 times in comparison with wear resistance of steel alloyed in the annealing state.