bluuebunny/crossref_metadata_2025_split huggingface dataset:
Investigation of interrelations in chemical substances content of different fruit varieties
Authors: Butenko A I , Yu Akimov M , Zhbanova E V , Koltsov V A , Protasova N V 
Published: November 2021

Abstract
The main task of the investigation was to study the interrelations and to single out the sustainable clusters which reflect the content of different chemical substances in fruit, but have a tendency of slight correlation between each other. All these should become a base for definition of combination of fruits and berries containing a balanced set of useful compounds. It will help to make a composition of special food production. More than 170 fruit varieties of 13 fruit and berry like crops (apple, pear, apricot, plum, cherry, strawberry, black currant, red currant, viburnum, sea-buckhorn, honeysuckle) were studied for chemical indices content in their fruits and berries. The composition of chemical substances was chosen takng into account the specific features of all the investigated crops (dietary fiber, ascorbic acid, malic acid, citric acid, glucose, fructose, sucrose, Na, K, Ca, Mg, Fe, Cu, Zn). In order to study the correlation of the substances in the content, the principal component analysis was applied. As a result of the research, five clusters of the interrelated characters were singled out, these ones were linked to the first 5 the most important principal components. These components account for 78.23% of total variability of traits. The first component which accounts for 25.46% of total variability of traits is closely correlated with dietary fiber and organic acids content. The second component which accounts for 18.20% of total variability is closely connected with Ca, Fe, Zn content. The third component is correlated with Na, K, fructose and glucose contents.
Quick freezing of garden strawberries to obtain biologically active ingredients
Authors: Blinnikova O M , Novikova I M , Perfilova O V , Blinnikova D A 
Published: November 2021

Abstract
The results of the comparative analysis of the effectiveness of modern technologies for freezing strawberries showed their prospects and the need to use them to obtain biologically active ingredients of diets. The optimal mode of freezing of garden strawberries was established, which contributed to the greatest extent to the preservation of the original qualitative characteristics of berries - 35 °C below zero, followed by low-temperature storage at a temperature of 18 °C below zero. The authors established the correlation between the amount of juice loss and changes in the organoleptic characteristics of defrosted berries. The regression equations were obtained that characterized the change in cryoresistance and complex organoleptic assessment from the duration of low-temperature storage of frozen berries. The optimal shelf life of frozen berries was 12 months.
Increasing efficiency of honey extracting through innovative technology as exemplified by a small agricultural producer
Authors: Grekov A N , Grekova N S , Solomakhin M A , Lykhin D A , Levina M V 
Published: November 2021

Abstract
Honey and wax production in Russia is considered a traditional branch of agriculture, which enables to produce valuable biologically active food for the population and raw materials for the industry. Many sources speak for a rapid annual decrease in the number of bees. One of the factors in reducing the number of bees is a somewhat tough way of collecting honey, in which a small percentage of the hive dies. The paper discusses the possibility of using innovative Australian FlowHive technology designed to allow honey to flow down freely. With this technology, honey is extracted without disturbing the bees as in normal extraction. The pivotal technological secret of a FlowHive beehive is durable plastic mobile honeycombs. By turning a special knob, the vertical gaps are offset by one half of a cell, allowing the honey to flow down through the cells into a channel at the base of each frame and out into a collection vessel. The paper presents a set of data for calculating the effectiveness of innovative beehives in small agricultural production. It establishes that, once applied, innovative hives not only increase profits, but also decrease costs for basic production.
Investigating natural cooling of piled sugar beet
Authors: Zavrazhnov A I , Zazulya A N , Vedishchev S M , Tolstoshein S S , Koltsov S M 
Published: November 2021

Abstract
The paper examines the processes of natural cooling of a medium-storage pile containing 3,650 tons of sugar beets. Adiabatic cooling and related processes are established to have a predominant effect on reducing the temperature in the pile while in storage. Piled sugar beet is cooled due to some natural water evaporation from the surface of sugar beets, followed by moisture saturation of the outside air. Such cooling leads to an uncontrolled decrease in the quality of beets, which has negative implications during further processing. A formula is presented for calculating post-harvest yield loss in sugar beets piled with one slope being across the prevailing wind.
Technology of using herbal ingredients for whey sauce
Authors: Gracheva N A , Skorkina I A 
Published: November 2021

Abstract
The study aims to provide high-quality and nutritious food products. The use of processed products of curd whey and herbal ingredients, in particular parsnips, in the development of recipe-component solutions for new structured products is advisable, since it enables not only to expand the range but also to combine the valuable nutrient composition and unique properties of these components, obtain a product of high nutritional and biological value. The authors have developed a resource-saving technology and investigated the qualitative composition of fermented milk sauce.
Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment
Authors: Novikova I M , Blinnikova O M , Eliseeva L G , Blinnikova D A 
Published: November 2021

Abstract
At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.
Development of technological solutions for canning small-fruited tomatoes
Authors: Potapova A A , Rodikov S A 
Published: November 2021

Abstract
Small-fruited varieties of tomatoes have high taste and are significantly superior to large-fruited ones. The variety for the production of canned whole-fruit tomatoes primarily influences the shape and size of the fruit, shape index, ratio of the fruit parts, peel, pulp and seeds, peel condition, as well as the content of solids, carotenoids and their composition, which significantly affects the quality and color of the finished product. In this regard, the consumer and technological properties of 7 varieties of small-fruited tomatoes were studied. Based on the results obtained, a well-grounded conclusion was made that new varieties of small-fruited tomatoes are not inferior in terms of the studied indicators to large-fruited ones and can be recommended for expanding the range of a similar type of domestic canned production.
Biochemical value of berries of promising edible honeysuckle varieties for the production of functional food products
Authors: Kirina IB , Titova L V , Popova E I , Grigoreva L V , Khoroshkova Yu V 
Published: November 2021

Abstract

Lonicera edulis L. occupies a special place among sparsely distributed garden crops in the middle horticulture zone of Russia. The main advantages of the culture are its long maturation period, long fruiting period, high plasticity, value of the biochemical composition of berries. The paper presents experimental data on the biochemical composition of honeysuckle berries of the new generation introduced under the conditions of the Central Chernozem Region. Varieties with high levels of soluble dry substances, sugars, ascorbic acid, flavonols are noted. Prospects of obtaining functional food products using fresh honeysuckle fruits are considered. “Honeysuckle” fruit drink and low-calorie jams with high antioxidant activity are obtained.
Milk quality and its technological suitability for processing after the disinfection of the udder teats in cows
Authors: Filatova A V , Bibaeva Yu V , Nistratova M V , Kozlov S V , Molchanov A V , Krasnikov A V 
Published: November 2021

Abstract
Experiments on the study of preclinical evaluation of disinfectants based on chlorhexidine bigluconate hydrochloride / aloe tree oil (CGB aloe) and polyhexamethylene biguanide hydrochloride / eucalyptus oil (Teasfoam Supercow) showed their low hazard when exposed to warm-blooded animals. Disinfectants are assigned to the fourth hazard class according to GOST 12.1.007-76. The concentration of Staph. aureus, Strep. agalactiae was lower when teats were immersed in Teasfoam Supercow disinfectant solution before and after milking, compared to untreated teats. It is concluded that the application of CGB aloe is very efficient against Staph. aureus, Strep. Agalactiae, E. coli and Strep. uberis. Based on the results of scientific and economic experience, it can be concluded that controlled disinfection of the udder teats with a disinfectant CGB aloe before and after milking cows with high milk yield does not prevent udder teat hyperkeratosis in 2.4% of animals. In addition, subclinical mastitis is diagnosed in 12.1%; 3.3% of cows during the disinfection of the udder teats with Teasfoam Supercow were diagnosed hyperkeratosis of the udder teats. Another 12.9% of animals had subclinical mastitis. Udder teats of control animals were not disinfected. Udder hyperkeratosis was diagnosed in 5.4% of cows. Another 26.5% of the animals fell ill with subclinical mastitis. In cows, after controlled disinfection of the udder teats, an increase in milk production by 1-2 liters was observed. No color, taste or odor changes were observed in the milk. It has been proven that teats disinfection reduces the number of bacteria on the teats skin, improves the sanitary milk quality and its manufacturability.
Kefir and ayran – traditional fermented products of Russia
Authors: Kaledina M V , Popenko V P , Shevchenko N P , Chuev S A 
Published: November 2021

Abstract
The objective of this study was to determine antibacterial activity two traditional fermented milk products from Russia: kefir and ayran. Freshly prepared kefir and ayran was diluted 1/10 with nutrient broth and inoculated with pathogens (log10 5.5-6.5 initial) Escherichia coli EPEC 8621, VTEC 12900VT, Staphylococcus aureus 8632, Clostridia difficile 13832 and Salmonella Typhimurium LT2 and incubated for 24 h at 370C. Growth of all pathogens was suppressed by kefir and ayran with decrease in viable count below the initial value being seen in the cases of kefir and ayran vs Staphylococcus aureus and kefir vs Salmonella typhimurium. In addition, the influence of novel, potential prebiotics, lactitol and chitozan succinate, added to fermented products on antibacterial effect was studied. We concluded that both additives had no additional effect on the antibacterial activity of the fermented products.
Quality control in the production process of sunflower oil
Authors: Kleymenova N L , Nazina L I , Bolgova I N , Pegina A N , Orlovseva O A 
Published: November 2021

Abstract
The typical problem of vegetable oil processing is to ensure the consistency of the output quality. The one parameter that mostly affects quality is the presence of wax, which commands control at all stages of the process (refinement, odours removal, freezing). Statistical methods of analysis can be usefully applied to the improvement of vegetable oil processing, as demonstrated by this study. The authors in fact used statistical methods in order to: a) optimize parameters consistency, b) enhance process efficiency, c) improve economic performance and finally, d) assess process stability. The following statistical tools were used in the study: 1) Histograms, 2) Shewhart Charts, 3) Ishikawa Diagrams and, 4) Pareto Chart. A first major finding was that the occurrence of process flaws that would result in product rejection had a 5% probability of happening at all stages of the process. Moreover, the analysis of process stability with maps of average values and ranges leads to the finding that the process itself is statistically unstable. Finally, cause-and-effect relationships of influencing factors (such as the quality of feedstock) were investigated, thus determining the main causes of flaw in the production process. This leads to the definition of corrective actions, the effectiveness of which was then investigated and evaluated.
Formation of structural elements of spring wheat productivity based on foliar application
Authors: Muravyov A A 
Published: November 2021

Abstract
This article provides analyzes of data of long-term production experiments (2016-2020) conducted on peasant farm enterprise Makarenko E.I. located in Volokonovsky district of the Belgorod region. The outcomes of a comprehensive assessment of applying a growth regulator and liquid micronutrient fertilizers on the Prokhorovka spring wheat variety are presented. The available data enabled to draw conclusions concerning the positive effect of the studied growth regulators and liquid micronutrients on the length of the growing season of wheat plants, which on average tended to decrease the growing season of experimental options from 2 to 13 days. Options implying the treatment of seeds and vegetative plants of spring wheat benefited productivity. On average, the spike length was greater by one plant, the number of spikelets and grain content were better than in the control. On average, over five years, the yield in the experiment varied from 2.39 t/ha to 3.04 t/ha, the increments to the control varied from Nerthus Planta Peg – 0.14 t/ha or 5.8% to Polydon N+ – 0.65 t/ha or 27.1%.
Determining the temperature values on the surface of complex curvilinearly bent agricultural machine parts during the formation of powder coatings by thermal methods
Authors: Pukhov E V , Sidorenkov V L , Shchegolev I V 
Published: November 2021

Abstract
The development of modern technologies for the restoration and hardening of agricultural machine parts require the development of a mathematical apparatus that simulates the involved processes. For this purpose, the models should take into account the technological features of the process of hardening and restoration of machine parts, including: cleaning; determination of geometric indicators; surface preparation; choice of technology; subsequent machining of the resulting surface; surface quality control. One of the priority directions in the development of technologies for the restoration and hardening of parts is the formation of coatings on machine parts using powder materials applied by the gas-thermal method. One of the most important conditions for obtaining high-quality coatings is temperature control on the surface of the part. In this regard, it is of scientific interest to study the effect of the distance from the surface of the part to the flame nozzle when applying self-fluxing powder on the time-average temperature at the point of coating, the maximum temperature on the back side of the part, and the total power transferred to the part by the gas burner. This paper presents a mathematical model for determining the above-mentioned influence, and also presents the results obtained using a computer program. The novelty of the model is the ability to use it to study temperature values for complex curved-bent machine parts (crankshafts and camshafts of agricultural machines). To check the reliability of the dependences obtained, experiments were carried out and the convergence with theoretical developments was confirmed.
Substantiation of optimum relative humidity of slurry when applying the batch-type gravity flow system for its removal
Authors: Trifanov A V , Bazykin V I , Plaksin I E , Tikhonov E A , Grigorev I V 
Published: November 2021

Abstract
The batch-type gravity flow system for slurry removal is most commonly installed on the new and reconstructed pig farms. The newly designed system is characterized by the presence of plastic sewing pipes under each slurry-collecting canal. Such a system allows for complete automation of slurry removal and, under proper operation, mitigates the negative impact of pig farms on the environment through the lower annual output of slurry. The paper presents the calculation of the main design parameter of the system, such as the depth of slurry pits and the burial depth of longitudinal and transverse slurry collectors. Under the increase of pig manure humidity from 88% to 90%, the height of the residual layer decreases owing to lower manure shear stress in the part, where the manure moisture content increases. Under the relative humidity above 91%, the height of the residual layer in the pit increases rapidly due to the intensive stratification of slurry into fractions. Thus, the minimum height of the residual layer in the pit is achieved at the relative moisture content of 89-91%. Slurry should be accumulated in the pits to the 3/4 or 4/5 of the height (depth) of the pit. The accumulation period must be a multiple of the operating cycles of housing of various age and gender groups of pigs.
Recycling and disposal of gypsum-containing waste generated in the production of citric acid
Authors: Nikulicheva T B , Nikulin I S , Pilyuk E A , Voropaev V S , Alfimova N I , Nikulichev V B , Saenko M Yu 
Published: November 2021

Abstract
The cycle of citric acid production with the formation of gypsum-containing waste was considered and options for processing and utilization of citrogypsum were proposed. The methods obtained include: the use of citrogypsum in the production of building materials, the extraction of rare earth metals, as well as the creation of a high-quality organic-mineral fertilizer, during the creation of which it is possible to reduce the negative effect not only from the accumulation of citrogypsum, but also from manure stored in the filtration fields. In the future, the resulting fertilizer can be used for reclamation of technologically disturbed territories.
Review of microbiological analysis of water in meat, milk and fish production in the Republic of Srpska (Bosnia & Herzegovina) in the period 2018-2020
Authors: Golic B , Kalaba V , Ilic T , Sladojevic Z 
Published: November 2021

Abstract
Water is essential for life, and a satisfactory supply must be available to all. Improving access to safe drinking water can result in tangible benefits to health. This study analysed samples of water from meat, milk and fish production from Republic of Srpska (Bosnia & Herzegovina) sampled in the period 2018-2020. A total of 390 samples were examined. The aim of the study was to determine the microbiological status of water used in meat, milk and fish production in the republic, in order to identify the risks to food safety. Microbiological testing used methods BAS EN ISO 6222, BAS EN ISO 7899-2 and BAS EN ISO 9308-1/A1. The microbiological status of water used in the production of meat, milk and fish in the Republic of Srpska in the period 2018-2020 has significantly improved compared to previous years. It is important that the presence of pathogenic bacteria in the water is at a low level. However, there are concerns that almost one-fifth of the water comes from wells, which are not under constant surveillance. This is especially important given the possibility of well water contamination and consequent food contamination.
Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage
Authors: Jokanovic M , Ivic M , Skaljac S , Tomovic V , Sojic B , Pavlic B , Ikonic P , Peulic T , Delic J 
Published: November 2021

Abstract
The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics of the samples. Finally, at the end of storage period, the lowest oxidative changes were determined for SF1chops.
Pork safety – challenges and opportunities
Authors: Karabasil Nedjeljko , Boskovic Tamara , Vasilev Dragan , Betic Nikola , Dimitrijevic Mirjana 
Published: November 2021

Abstract
As pork and pork products represent an important part of the diet, the issue of pork safety and quality has become more prominent. Food safety concerns are shaping consumers’ attitudes toward safe food. The farm and meat sectors aim at producing healthy animals in a protected environment, which is a key point for food/meat safety. The most common biological hazards in the pork production chain are Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. These hazards are not detectable by conventional meat inspection, and measures rely on prevention or reduction of contamination along the production chain.
The presence of acrylamide in various type of food products from the Serbian market
Authors: Koricanac V , Jankovic S , Vranic D , Stankovic I , Nikolic D , Petrovic Z , Milicevic D 
Published: November 2021

Abstract
Acrylamide forms when some foods are prepared at temperatures usually above 120°C and in low moisture conditions, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. Acrylamide is carcinogenic to experimental mice and rats, neurotoxic and probably also carcinogenic and genotoxic for humans. The aim of this study was to determine the presence of acrylamide in various groups of food products in which its formation is expected to occur during the production process. In the period December 2017 to March 2021, 529 samples of different types of food products were tested. Samples were collected from the Serbian market. Most of the tested foods, almost half of them (44%), were various types of biscuits. The presence of acrylamide was determined using LC-MS/MS accredited method, with a limit of quantification (LOQ) of 50 µg kg-1and a limit of detection (LOD) of 25 µg kg-1. All samples from the snack product and waffle product groups contained acrylamide. Acrylamide was detected in almost all (98.98%) fine bakery products and biscuits (90.43%). In contrast, only 15.38% of bakery products contained acrylamide. Most of the tested foods contained acrylamide, 83.74% of them.