bluuebunny/crossref_metadata_2025_split huggingface dataset:
The study of heat and mass transfer during dehydration of gelatin from waste products of hydrobionts
Authors: Aleksanian I Iu , Maksimenko Iu A , Iakubova O S , Bekesheva A A 
Published: February 2021

Abstract
Fish processing waste is rich in collagen and promising as a source of raw materials for the production of gelatin. Gelatin today remains one of the most popular collagens in various industries, while the main share in the Russian gelatin market is occupied by imported products. Given there are structural, mechanical and foam structural characteristics of gelatin extract, including from fish processing waste, one of the ways to increase the effectiveness of dried gelatin technology will be its radiation dehydration in foamy form. The formation of a stable foam structure leads to a significant intensification of the moisture removal operation due to the growth of the phase contact surface during transfer and exchange of thermal energy and substance, a decrease in adhesion between the drying object and the working surface of the unit and, as a result, to simplification of the separation of the dehydrated material from it and the elimination of the energy-intensive crushing operation finished products. The purpose of this research was to develop rational drying regimes of gelatin extract based on the study of kinetic laws of choosing ways to intensify the process of moisture removal. Foamed gelatin extract was dried in the form of round rods with volumetric convective and convective-radiation energy supply. Based on the results of experimental and analytical studies of convective and convective-radiation foam drying of gelatin, practical recommendations are given on the hardware design of the drying process, including the design of a complex convective-radiation drying installation, which is applicable both to the production of dry gelatin and similar complex properties thermolabile elastic-viscous, gel-like and paste-like materials.
The efficiency of xanthophylls in the combined fortification of table eggs
Authors: Kavtarashvili A Sh , Novotorov E N , Stefanova I L 
Published: February 2021

Abstract
The efficiency of xanthophylls in the combined enrichment of table chicken eggs with ω-3 polyunsaturated fatty acids (PUFAs), vitamin E (VE), selenium (Se), and carotenoids via supplementation of diets for laying hens was studied on 4 groups of cage-housed SP-789 layers (30 birds per group). All groups received a diet containing 2.18% of ω-6 and 1.97% of ω-3 PUFAs, 150 ppm of VE, 0.5 ppm of Se, and 7.5 ppm of total carotenoids; diets for groups 2-4 were additionally supplemented with xanthophylls (10, 14, and 18 ppm of marigold extract “Biofon Yellow”). It was found that the concentrations of ω-6 and ω-3 PUFAs per 100 g of edible parts of the eggs from groups 1-4 were 1093 and 347, 1075 and 393, 1140 and 412, 1298 and 417 mg, respectively. Se amounted to 61.8, 60.9, 62.1, 61.9 μg. Vitamin E was 8.9, 9.51, 9.63, 10.1 mg. Total carotenoids amounted to 176.6; 424.4; 454.2; 701.4 μg. The intensiveness of yolk coloration was 3.8; 6.3; 6.7; 7.0 scores, respectively. The best results were found in group 4.
The study of factors affecting the drying process and the quality of dry cheese
Authors: Slozhenkina M I , Gorlov I F , Serova O P , Bozhkova S E , Kotova A S 
Published: February 2021

Abstract
The article presents the results of studies of the characteristics of the production of superhard (dry) cheese. The most rational drying method was selected, which allows to increase the consumer properties of the finished product and its shelf life, as well as improve the organoleptic and physico-chemical characteristics of cheese. The advantages of freeze-drying are described. Various drying factors affecting the quality of the cheese are considered, such as the duration of the freezing of the cheese depending on the geometric portion sizes and the drying conditions. Cheeses are recommended to produce a round shape with a diameter of 2 to 4 centimeters. The optimum temperature for pre-freezing the product, taking into account the moisture content in the final product, was -15 ° C. A method for the production of dry cheese with the addition of a plant component, a source of dietary fiber, is proposed. The choice of vegetable filler is justified and a cheese formulation using chia seeds has been developed. The optimal content of chia seeds in the formulation of dry cheeses is 5.0-8.0%.
Studies of HAA accumulation in meat products, depending on the raw materials type and the heat treatment duration
Authors: Utyanov D A , Khvostov D V , Knyazeva A S , Kulikovskii A V 
Published: February 2021

Abstract
This article addresses the issue of heterocyclic aromatic amines (HAA) accumulation during the process of heat treatment of meat products. There are methodological conditions of HAAs determination using high performance liquid chromatography with mass-spectrometer detection. During the research the most important factors that affect HAAs formation in meat products were identified. The most important factors are heat treatment duration, product contact with the heating surface, and temperature of the heat treatment should be above 150 °C. During research work, the information about HAAs concentration in beef, chicken and pork was obtained. The highest amount of HAAs was formed in beef, in the same time the lowest concentration was detected in poultry. Also the relation between heat treatment duration and HAAs concentration was identified every 5 mins of heat treatment leads to an increase of about 50% of HAAs concentration. Studies have shown that HAA are unique products of post-translational modifications occurring in animal proteins, which can be formed as a result of a biochemical condensation reaction of carboxyl and amine compounds. Safe products manufacturing is impossible without studying the ways of metabolism of protein and the mechanisms of action of organic contaminants.
Optimization of the mineral composition of combined formed fish products
Authors: Smolentceva A A , Eliseeva S A , Irinina O I , Nesmelova S V 
Published: February 2021

Abstract
The purpose of the study is to develop formulations of combined molded products from fish raw materials enriched with calcium, magnesium and phosphorus, using the method of formalizing the criterion for optimizing the mineral composition. The authors propose using an optimization criterion that includes information on the content of minerals in the ingredients of a food product and the ratio of these minerals in the diet of a certain group of consumers. We viewed an algorithm for solving the optimization problem on the example of combined molded products from fish raw materials. We determined the content of calcium, magnesium and phosphorus in the muscle tissue of fish raw materials (pink salmon, pollock, pike) and in a mineral supplement (MS) obtained from fish bones. As enrichment agents of the mineral composition of fish products, we used MS, skimmed milk powder (SMP), vegetables and cereals. The calculation of the optimization criterion and its graphical interpretation for two-and three-component mixtures showed the possibility of obtaining products with a balanced mineral composition, if one of the components is SMP or MS in the amount of 23% and 25%, respectively. We developed unified formulations of molded products, including minced fish, MS and a vegetable-fat composition (or SMP and oat). Products are characterized by a balanced mineral composition (Ca: P: Mg = 1: 1.1: 0.3-0.4); the calcium content in 100 g of the product is 17-21% of the daily requirement.
Rapeseed components cleanse the milk and the body of cows from heavy metals
Authors: Vyayzenen G N , Dautov R R , Vyayzenen A G , Prodanov N S , Razaev S V 
Published: February 2021

Abstract
Feed products obtained from rapeseed oilseeds are increasingly used in feeding young animals and in feeding dairy cows. With the introduction into production and use of non-erucic, low-erucic (two-zero, zero) and without glycosinolates in the seeds of spring and winter grape varieties in the Kaliningrad, Lipetsk, Leningrad, Novgorod, Moscow regions, in the Urals., in Western and Eastern Siberia, in Poland. This study is devoted to a fundamentally new technological solution in one closed cycle of industrial production and processing of rapeseed oilseeds with their deep freezing followed by extrusion, feed products with high antioxidant. Antitoxic and sorption properties were obtained to increase the ecological and nutritional value of milk of cows during lactation decay in 8-9 months of their pregnancy. During this period, the production cycle in the body of cows and milk accumulate heavy and toxic metals that adversely affect the metabolism, health and quality of milk during silage type of feeding. The components studied have improved the taste and smell of rations, purify milk and the body from heavy metals. Used different doses of seeds, oil and paste in the diets of cows mixed with feed (after milking).
Development of combined semi-finished products from poultry and vegetables with prolonged shelf life
Authors: Gabelko S V , Sapozhnikov A N 
Published: February 2021

Abstract
Ionizing radiation in combination with vacuuming is a perspective method for shelf life prolongation of a wide range of food products. It is known that ionizing radiation can notably decrease the quantity of pathogenic microorganisms in food products along with preserving or improving of sensory characteristics of the products. The research on influence of ionizing radiation on food products quality and safety was carried out on semi-finished products from poultry meat (chicken) with vegetable stuffing composed from pumpkin, carrots and cedar nuts oilcake. The samples of stuffing and semi-finished products were packed into LDPE bags, vacuumed, and then exposed to ionizing radiation with high-energy electron beams of 3, 4, 5, and 7 kGy doses. The samples were evaluated by sensory characteristics, dry matters, vitamin C and mesophilic aerobes and facultative anaerobes content. It was determined that ionizing radiation has a positive effect on moisture-retaining capacity of stuffing and semi-finished products samples and presumes their shelf life prolongation. However, vitamin C content decreases during shelf life of samples regardless of radiation dose. The dose of 4 kGy doesn’t have negative effect on sensory characteristics of samples and can be considered as optimal. Therefore, practical implementation of developed technology will make possible the prolongation of food products shelf life, reduce storage costs at public catering enterprises and allows its integration into the HACCP system.
Development of technology for meat products enriched with essential trace elements
Authors: Sukhov M A , Giro T M 
Published: February 2021

Abstract
One of the directions of development of food components in the composition of meat products is proposed to use bee products as a source of vitamins, macro-, micronutrients, enzymes, hormones, amino acids, etc. the chemical composition and therapeutic and preventive properties of bee pollen have been Studied. The article presents the results of research on dried whole-muscle snack foods-jerks enriched with bee pollen. The formulation and technology of jerky has been developed. The operation modes of drying the product, which are in the range of 45-47 ° C, are justified, which allow preserving the activity of enzymes, hormones, and vitamins. The total chemical composition of the product, energy value, active acidity, water activity, vitamin and mineral composition of individual indicators were determined.
Effectiveness evaluation of the in vivo formation of mutton productivity and consumer properties from native breeds in the Volga region
Authors: Giro T M , Kulikovskii A V , Giro V V , Sukhov M A , Kozin A N 
Published: February 2021

Abstract
The article assesses the production method of young native sheep in the Volga region being sold in their birth year. Scientific and industrial studies were conducted to evaluate the effectiveness of the in vivo formation of meat productivity and consumer properties of mutton from young sheep of the Bakur breed. The results of the studies showed that the average live weight of Bakur sheep at birth is 3.9 kg. In the weaning time at the age of 4 months sheep weigh 27.5 kg, that is, the weight increased 7.1 times. The average daily weight increase in Bakur rams up to a month of age was 233 g; from a month to 2 months of age - 223 g; from 2 to 4 months of age - 165 g. The best morphological composition of carcasses belonged to young animals of 12 months of age, the ratio of meat to other tissues reached 80.8% and 17.2%. The content of tryptophan in lambs and young animals significantly exceeds the amount of oxyproline, which is a representative of defective proteins. Based on the above facts, the muscle tissue of the longest back muscle has a high commercial quality due to the thinnest muscle fibers with small impregnations of fat and is considered the most tender.
The effect of D. dendriticum invasiveness on the antioxidant system of omul from the Selenga River population
Authors: Lebedeva S N , Ayurzhanayeva A B , Tyheev A A , Kutyrev I A , Bazhenova B A , Zhamsaranova S D 
Published: February 2021

Abstract
The article presents data on the influence of the degree of invasion by D. dendriticum plerocercoids on the parameters of the antioxidant blood system of omul of the Selenga River population. Infection with helminths affected the haematological parameters of omul blood. In the blood of omul infected with D. dendriticum, there is a significant decrease in the content of total protein, haemoglobin, red blood cells and white blood cells. Moreover, the severity of these indicators depended on the level of infection of the omul. The most significant decrease in these indicators is noted in omul with a high degree of invasion. The results of studying the composition of white blood cells show a substantial reduction in the content of lymphocytes and an increase in the number of segmenting clear neutrophils in omul with a high degree of invasion, as well as eosinophilia in all groups of infected fish, which is characteristic for parasitic attacks. The summary antioxidant activity significantly increased in the group of fish with a low degree of invasion (2-3 copies of plerocercoids). However, as the degree of attack increased (average degree–5-10 copies of plerocercoids; high degree–18 or more copies of plerocercoids), this indicator does not differ from that in uninfected individuals. Significant differences in blood catalase activity (catalase number) are not found between uninfected and infected omul. Information on changes in the antioxidant system parameters can serve as non-specific markers concerning the state of the fish organism, adaptation to changing environmental conditions and, ultimately, the quality of raw fish foodstuffs.
The study of amino acid composition and oxidation processes in meat of Aberdeen-Angus bull-calves in chilled and supercooled state
Authors: Donetskikh A G , Grikshas S A , Dibirasulaev M A , Kornienko V N 
Published: February 2021

Abstract
Improving the safety and quality of meat raw materials from animals of special-purpose beef cattle helps to meet the demand for foods at high nutritional value. In the Russian Federation, the Aberdeen-Angus breed is one of the leading beef cattle, from which high quality marbled beef is obtained. Investigations have been carried out to study the qualitative indices of beef from this breed at storage under temperature conditions of cooling medium of 1 ± 0.5 ° C and minus 2.5 ± 0.5 ° C in cold chambers during 12 and 24 days. A decrease in the content of free amino acids in meat during storage was noted. It was found that after 24 days of storage, the biological value of the product (ratio of essential amino acids to nonessential ones) at minus 2.5±0.5 ° C was 1.14 times higher as compared with storage at 1.0±0.5 ° C temperature. After 12 days of storage at 1.0±0.5 ° C temperature, the values of acid and peroxide numbers increased about 3 times in comparison with the initial values, while at minus 2.5±0.5 ° C two times only. After 24 days of storage, the increase of acid number in chilled meat was 42% higher than in super-cooled meat; the values of the peroxide number in meat at 1.0±0.5 ° C was 1.3 times higher than in meat at minus 2.5±0.5 ° C. The researches resulted in recommendations of the temperature conditions providing the storage of super-cooled vacuum-packed meat without phase transition of water into ice as well as ensuring better preservation of biologically relevant components and nutritional value of meat.
Rabbit milk as a source of nutrition for newborns
Authors: Darin A O , Antipova L V , Goz A R , Ippolitova L I , Kumalagova Z H 
Published: February 2021

Abstract
Based on the charter of the World Health Organization, “health is not only the absence of diseases and physical defects, but also the well-being of a complete physical, mental and social condition.” One of the main health problems is that the current state of children’s health is characterized by high child mortality under the age of five, especially in the first month of life, which accounts for 50.0% of cases. The fundamental nature of human health is laid back in the perinatal period, which determines the further formation of the body. At the children birth, during unscheduled periods, mothers express milk, which is significantly different in chemical composition from milk obtained from mothers who gave birth at the appropriate time. They have an insufficient amount of nutrients that ensure the normal development and protection of the child’s body. In connection with this problem, it was found that rabbit milk, having its stimulating effect, promotes rapid growth, as well as the normal development of the body. The comparative characteristics of the main physicochemical parameters of rabbit milk with cow, goat, and female milk were studied and presented. The amino acid, mineral, fatty acid composition was studied, the biological value was calculated, the lysozyme activity was determined. The qualitative and quantitative composition of amino acids, minerals, as well as high physico-chemical parameters indicates the advisability of introducing rabbit milk into the diet of newborns, especially premature babies.
The possible use of probiotics in the biotechnology of food products
Authors: Voitenko O S , Voitenko L G 
Published: February 2021

Abstract
The article represents the results of the research aimed to study the possible use of probiotics in the development of biotechnology for producing soft rennet cheeses with increased biotechnological value. The researchers found that the use of yeast consisting of L. Lactis and B. Subtilis made cheeses ripen faster and achieve the desired values of active and titratable acidity quicker. In control and experimental samples the ripening process took 8 hours while for other rennet cheeses with other probiotic consortiums including L. Lactis it took 12–14 hours to ripe. The addition of B. Subtilis to soft rennet cheese makes cells of probiotic cultures grow faster and more abundantly in comparison to the control sample. However, the microbiological analysis showed that at the end of the ripening process the number of L. Lactis bacteria cells, as well as B. Subtilis in experimental samples was higher than in the control sample by 0.5 and 1.2l g CFU/g respectively. The organoleptic evaluation showed that among seven samples of cheese the sixth sample had the best colour, smell, taste, consistency, pattern, and appearance. The sample had a sweetish cheesy taste, a tender homogeneous plastic consistency, a uniform white colour with holes of irregular, angular, slotlike, and oval forms of 1–2mm. The most rational concentration of Bacillus subtilis (strain 534) bacteria is 5 %. In this case 1ml contains 480 thousand microbial cells. This concentration gives a product a moderately marked cheesy, spicy taste that is inherent to soft cheeses. This indicates the feasibility of using Bacillus subtilis bacteria (strain 534) in the 5 % amount by milk weight.
Resource-saving technology of two-stage pressing in the production of rapeseed oil
Authors: Matskevich I V , Nevzorov V N , Kolomeitsev A V , Kapsargina S A 
Published: February 2021

Abstract
Technical solutions are presented in the article aimed at improving the efficiency of the technological process of production for vegetable oil and obtaining feed additives for farm animals and poultry from the spring rapeseed, cultivated in the Krasnoyarsk Territory with a high oil content of 38-40%. The authors describe a resource-saving technology that provides for two-stage pressing of oilseed raw materials and obtaining high-quality edible rapeseed oil by two-stage cold pressing of oil from seed cake using screw and piston presses combined in one unit of technological equipment. The developed technology is compared with the double-pressing technology that is used widely in modern processing plants. The key technical solutions are highlighted according to completed analysis, which implementation improves the production efficiency of rapeseed two-stage pressing process for 12%. It also reduces electricity consumption by 8%, increases the yield of rapeseed oil from the cake by reducing the residual oil content in oil cake to 3-5%. The developed technical means are intended for introduction into the production of rapeseed processing scheme for micro - and small agricultural enterprises. It is established that the use of the developed resource-saving technology reduces the cost of rapeseed oil production in comparison with existing technologies for processing oilseeds up to 6-8%, depending on the oil content of the seeds.
Development of toilet soap production technology for therapeutic and prophylactic purposes
Authors: Ostrikov A N , Zheltoukhova E YU , Kopylov M V , Bolgova I N , Lobacheva N N 
Published: February 2021

Abstract
Toilet soap is the perfumery and cosmetic product and serves for personal hygiene, so it should have the broadest possible range of specific characteristics. For this purpose, natural components in the form of plant materials extracts can be introduced into its composition. To create a competitive product, the modified technology for the production of toilet soap for functional purposes, modified at the stage of introducing additives, was developed. Complex CO2 extract based on three herbs–chamomile, medicinal sage and eugenol basil was obtained as a therapeutic and prophylactic additive. The optimal quantitative ratios of the recipe ingredients of the product are extracted: dye: antioxidant (% wt)–(0.5 to 0.7): (0.06 to 0.1): (0.2 to 0.3) were obtained by mathematical planning using the binding characteristics between the composition and properties of soap. Samples of experimental soap obtained under industrial conditions were studied according to physicochemical parameters (the mass of fatty acids in terms of the nominal mass of a piece of 100g is 81g; the mass fraction of soda products in terms of Na2O is 0.08%; the pour point of fatty acids extracted from soap (titer)–38 ° C; mass fraction of sodium chloride–0.5%), foaming ability (400 - 410 cm3), shelf life (13–15 months). Comparison of research results with regulatory indicators proves that the developed technology of toilet soap allows getting a promising product with desired functional properties.