bluuebunny/crossref_metadata_2025_split huggingface dataset:
Deep Layer and Spatial Aggregation neural network for human pose estimation
Authors: Zhang Deyuan , Weng Chao , Wang Haoguang , Shi Xiangbin 
Published: September 2021

Abstract
The simplebaseline model achieves high performance of human pose estimation with simple network structure. But the model lacks the layer and spatial information fusion. In this paper, we propose DLSAnet, which fuse layers and spatial information efficetively. DLSAnet uses DLA as backbone which has excellent feature extraction capabilities in the field of object detection. In addition, a modified spatial pyramid pooling is introduced to pool and connect multi-scale local area features, allowing the network to learn object features more comprehensively. Using a four-branch SPP module instead of a single-branch SPP module connected by a single hopping layer. This method is effective in alleviating the problem of slow loss drop late in training. Experiments show that DLSAnet can achieve better accuracy.
Virtual Network Security Control Mechanism based on Multi-level Alerting and Linkage Defense
Authors: Li Weiwei , Zhou Cheng 
Published: September 2021

Abstract
The intrusion detection system can effectively detect network attacks dynamically by analyzing network traffic or data packets. However, for complex multi-step attacks with high concealment and persistence, traditional intrusion detection systems generally have the problems of large redundancy of alert data and poor data readability, which seriously affects the security administrators to quickly identify attack behaviors and intentions. To address the above problems, this paper proposes a multi-level alert aggregation method based on software-defined security and linked correction defense based on the Markov chain model. This method designs the reporting message format between the data plane security component and the control plane security controller, and automatically extends the time window by using the temporal proximity relationship of alarms. Multi-level alert aggregation is performed based on the attack attribute matching method, resulting in the effective aggregation of similar alarms. Further, the control plane uses the Markov chain model to generate alert association graphs to obtain the transfer probability between attack types, which is sent down to the security components for linkage defense. The experiments show that this mechanism can effectively achieve multi-level alarm aggregation and alarm information association linkage.
An Intelligent System for Heart Disease Prediction using Adaptive Neuro-Fuzzy Inference Systems and Genetic Algorithm
Authors: Feng Jindong , Wang Qian , Li Na 
Published: September 2021

Abstract
Cardiovascular disease remains the leading cause of death worldwide over the past two decades. Because of a large number of clinical data and the complexity of the disease, it is often challenging to diagnose and make the proper treatment. Over the past decade, as a soft computing method, fuzzy expert systems have been applied in disease diagnosis by many researches because of its superiority in dealing with uncertain and ambiguous problems. This study proposes an Adaptive Neuro-Fuzzy Inference Systems (ANFIS) to diagnose heart disease. Parameters related to membership functions in ANFIS are optimized by applying the genetic algorithm. The experiment was conducted on the public UCI heart disease datasets. The experimental result shows that 91.25% accuracy was obtained on the testing set, which was found to be satisfying based on comparison.
Study on Detection Method of Foxing on Paper Artifacts Based on Hyperspectral Imaging Technology
Authors: Dai Ruochen , Tang Bin , Zhao Mingfu , Tang Huan , Liu Hang 
Published: September 2021

Abstract
Paper artifacts are contaminated by external factors in the process of preservation such as foxing. For the problem of backward technology of rapid detection of foxing on paper artifacts, a method based on hyperspectral imaging technology is proposed to detect foxing spots on paper artifacts. After selecting the region of interest and obtaining the corresponding average reflectance, the difference in the average reflectance is found after comparing the healthy regions with the diseased regions. Using band operation and minimum noise fraction to observe the characteristics of foxing image, although there is overlap in different parts, the distribution distinction between moldy and healthy regions is obvious; K-nearest neighbor method and BP neural network are applied to establish the spectral discrimination model of paper artifacts with foxing spots, and the overall discrimination rate of the two methods is 73.3% and 85%, respectively. The results show that hyperspectral imaging can be used for the identification of foxing spots, but the distinction between different parts is not good, and the discrimination effect still needs to be improved.
Development and optimization of immersive virtual drilling equipment teaching environment
Authors: Sha Linxiu , Gao Qian 
Published: September 2021

Abstract
In view of the phenomenon of scene jumps, slow model refresh speed and fixed visual direction during virtual roaming, in the virtual drilling equipment teaching platform developed based on Unity 3D, the Cardinal spline curve interpolation algorithm is used to optimize the roaming path and improve the smoothness of the roaming. It uses rendering optimization algorithm to improve the fluency of the scene and adjusts the visual angle of observation through orientation change technology algorithm for design and optimization. The results show that the optimized drilling equipment teaching platform improves the comfort of roaming learning, the scene loading speed is increased by 28.73%, and the visual orientation is more convenient to observe the experimental objects. On the whole, it provides students with a comfortable and realistic teaching environment.
The effective application of a complex of essential elements (Se, Zn, I) to increase the meat productivity of poultry feeding on diets with a high level of cadmium
Authors: Lebedev S V , Zavyalov O A , Frolov A N 
Published: September 2021

Abstract
The research was carried out in the conditions of LLC “Poultry farm Orenburgskaya”, the Orenburg region, Russia. For the experiment, 120 hens of the Hisex-Brown cross were selected, of which, according to the principle of analog pairs, 4 groups were formed (n=30): one control and three experimental. According to the experimental method, the poultry was under conditions of the preparatory period up to 13 weeks of age. In the period from 14 to 16 weeks of age, the poultry from the experimental group I took, in addition to the main diet, cadmium sulfate salt (CdSO4) at a dosage of 40 mg / kg of feed, the poultry from the experimental group II took cadmium sulfate at the same dosage and a complex of essential elements: Se in the form of sodium selenite 0.44 mg / kg feed; Zn (zinc sulfate 178 mg / kg feed); the poultry from the experimental group I (potassium iodide - 0.46 mg / kg feed); the poultry from the experimental group III took only a complex of essential elements (Se, Zn, I). It was found that the weight of the gutted poultry carcass and the ratio of the edible and inedible parts of the poultry of the experimental group I, which took cadmium sulfate in the diet, exceeded the analogs from the control group by 5.5 (P≤0.01) and 8.1% (P≤0.05), while the total weight of the digestive tract in poultry of the experimental groups I, II and III were higher than the same indicator established for individuals from the control group by 27.0% (P≤0.05); 44.9% (P≤0.05) and 30.5% (P≤0.05), respectively. By the meat content index, the poultry of the experimental group I exceeded the control one by 9.3% (P≤0.05), while the chickens of the experimental groups II and III, on the contrary, were inferior to the control one by 5.6 (P≤0.05) and 2.5% (P≤0.05), respectively. There were no significant differences in the slaughter yield between the poultry of the experimental and control groups.
Assessment of efficiency of canned vegetables production
Authors: Tikhomirov E A , Lebedev N A , Rakhmatullina A R , Nazarenko I N , Vorobyev D I 
Published: September 2021

Abstract
This research is to assess the efficiency of canned vegetables production. In order to plan the production activities a wide range of parameters is analyzed, for instance the costs production, profit, market, finance, taxation system and political situation. However, the assessment of these parameters is necessary with reference to a specific aims and tasks. The specific time or period, which those parameters are assessed within, is also important. Here the process of launching into production of 2 kinds of canned vegetables on a new production line is considered. The assessment of production efficiency is given on the base of Net Present Value (NPV), internal rate of return (IRR), productivity index. The obtained data proves the expediency of the project; its implementation will increase the economic stability of the enterprise.
Analysis of the process of mass transfer during drying
Authors: Tarawate A R , Özçelik B , Sultanova Sh A , Safarov J E 
Published: September 2021

Abstract
This article describes the important parameters of the drying process. the relationship between mass transfer and heat transfer is given. Medicinal plants were selected for the drying process. Stinging nettle, ginger root and chopped leaves of elecampane are placed evenly in stainless steel meshes with an area of 0.5 m2 each and a depth of 5 cm, raw material from 50 to 90 kg (depending on the plant). Each raw material is dried separately without mixing with each other. The drying process is provided with a heat carrier.
Research of deformation properties of food material under the influence of normal stresses
Authors: Urinov Nasillo , Saidova Mukhabbat , Amonov Mahmud , Odinaev Rustam 
Published: September 2021

Abstract
The article covers research of mechanical characteristics of raw macaroni products when compressed at constant speed, deformation curves of kinetics of deformation of layer of raw macaroni products, as well as developed experimental setup for studying the compressibility of macaroni tubes.
Study of the influence of organomineral supplement feeds on the natural resource indicators of the live weight of horses in the Far North of Yakutia
Authors: Grigoreva A I , Grigorev M F , Sidorov A A , Sysolyatina V V 
Published: September 2021

Abstract
The paper considers with the possibility of applying organic mineral supplement feeds from local natural raw materials in feeding Yang-type horses during the period of maximum loss of live weight in winter. In accordance with the research effort, horses from the control group that were feeding without supplement feeds, and animals from the experimental groups that were feeding organic mineral supplement feeds. During experiments, the live weight was evaluated. The biochemical structure of the blood of the experimental horses was studied. The study of the food ration of horses showed that they have a deficiency of trace elements and vitamins. Therefore, the application of organic mineral supplement feeds from local natural raw materials is justified from a practical point of view. Feeding animals from the experimental groups with supplement feeds made it possible to preserve their live weight in comparison to the control group by 0.81% and 0.5%. The improvement in horse feeding was accompanied by the normalization of the biochemical structure of blood. Thus, horses from experimental groups II and III had higher indicators of total protein by 0.43% and 0.13%, albumin by 0.17% and 0.1%, globulin by 0.26% and 0.03%, hemoglobin by 4.51% and 1.75%, as well as mineral composition (calcium was higher by 6.85% and 2.74%, phosphorus was higher by 7.62% and 2.86%). Thus, the efficiency of feeding horses with organic mineral supplement feeds in winter has been experimentally proved, which ensures maximum preservation of live weight in the Far North of Yakutia.
Justification of the quality of dry concentrates of functional protein-carbohydrate drinks for special nutrition of athletes
Authors: Pushmina I N , Kolman O Ya , Marchenkova S G , Kudryavtsev M D , Galimova A G , Akhmatgatin A A 
Published: September 2021

Abstract
The purpose is justification of the quality of dry concentrates of functional protein-carbohydrate drinks based on plant raw materials for specialized nutrition of athletes. The material for the study was cedar meal from Scots pine fruits (Latin Pínus sylvéstris), cedar meal flour, dried fruits of Siberian mountain ash (Latin Sorbus sibirica) and rose hips (Latin Rósa aciculáris), powders from the specified fruit and berry raw materials, skimmed milk powder, stevioside, corn starch, experimental samples of dry concentrates of functional protein-carbohydrate drinks from plant raw materials and samples of ready-made drinks based on them with a 1:10 hydromodule for special nutrition for athletes. Organoleptic, physicochemical, microbiological studies were carried out using standard and original methods, methods of mathematical modeling and statistical processing of experimental data were used. The combination of new compositions of dry concentrates of protein-carbohydrate drinks from vegetable raw materials for sports nutrition was formed; the quality of compositions of dry concentrates of new types of protein-carbohydrate drinks of functional purpose based on vegetable raw materials - flour from cedar meal, powders from dried fruits of mountain ash and rose hips with the addition of dry skim milk, stevioside, corn starch was justified. The research is promising in the creation of a range of dry concentrates of protein-carbohydrate drinks for sports nutrition using new types of raw materials, the advantage of which is naturalness and a significant content of functional ingredients. This makes it possible to contribute to the development of technologies for products for sports nutrition.
Technology of probiotic beverage production based on juice
Authors: Zinov’eva M E , Shnaider K L , Zaripova S K 
Published: September 2021

AbstractIn the manufacture of functional products a promising direction is the use of a vegetable base. Plants are the main source of carbohydrates, pectins, natural antioxidants, vitamins and fiber for the human body. A promising way to increase the biological value and improve the organoleptic characteristics of vegetable and fruit drinks is their fermentation with cultures of lactic acid bacteria. During fermentation beverages are enriched with the metabolic products of probiotic microorganisms, including vitamins, essential amino acids, antioxidants, etc. The creation of fermented probiotic beverages on a non-dairy basis is an actively developing direction not only abroad, but also in Russia. The method of production of pumpkin beverage with probiotic and prebiotic properties is developed. It has been shown that pumpkin nectar brand "FrutonNyanya" is the best basis for obtaining a functional drink. Optimal conditions for production of probiotic pumpkin beverage are established. It is shown that the amount of viable probiotic microorganisms in the finished beverage is 109CFU/cm3to the end of the shelf life, which allows to attribute the beverage to functional products.
Mathematical modeling of the extraction process of coniferous plants
Authors: Djurayev Khayrulla , Yadgarova Mamura , Khikmatov Doniyor , Rasulov Shukhrat 
Published: September 2021

Abstract
The article presents the results of a mathematical description of heat and mass transfer processes occurring throughout the volume of the extracted substance. A mathematical model has been developed that describes the regularities of the transition of a solute from a solid to a liquid phase. The procedure of computerized calculation of the extraction process was performed. The dynamics of the relationship between heat and mass transfer processes in the product was studied using the Matlab software package.
Development and implementation of the HACCP system in the production process of canned meat for child nutrition
Authors: Odintsova A A , Panin A V 
Published: September 2021

Abstract
Nowadays, it is very important to produce safe products. The global problem is a quality of food products and it is significant item for modern producer and consumer. The quality guarantees that technology is highly monitored, with all technological steps and conditions. Under close attention is the technology process of products for child nutrition. That’s why, it is significant to create and implement a quality management system at the enterprises for production of baby food products. In the present article the technology process of meat canned products for children is established. Within the technological process, special risks with its description are shown. After that, with the use of quality instruments, critical control points are identified. At the final step, the HACCP plan is created. Using this data it is possible to implement a HACCP system in technological process of meat canned products for child nutrition in order to trace all processes, production conditions and to produce a safe product with good quality.
Practical basics of the functional fermented milk desserts development with fruit and berry additives
Authors: Ivanova G V , Kolman O Ya , Nikulina E O 
Published: September 2021

Abstract
A technology for the production of homogenized purees from sea buckthorn and celery, intended for use in the production of dairy desserts, has been developed. The chemical composition of the homogenized sea buckthorn and celery purees was studied. The optimal modes of the fermented milk desserts production with vegetable purees from sea buckthorn and celery are established, which allow producing a product with the improved organoleptic and rheological parameters. The ratio of milk components of cottage cheese and sour cream is (2:1), the dose of mashed sea buckthorn and celery-13% by weight of the product, the ratio of sea buckthorn to celery is 60:40. The technology of the "Milk squirrel" parfait fermented milk desserts and cottage cheese-sour cream mousse "Spring" production with the addition of mashed sea buckthorn and celery has been developed. In the fermented milk desserts, the content of vitamin C, A and E is increased.
New types of biscuit products with improved amino acid composition
Authors: Ermosh L G , Prisuhina N V , Melnikova E V , Safronova T N 
Published: September 2021

Abstract
This article presents the results of development of biscuits with new taste and improved amino acid composition. Soy and buckwheat flours were chosen as functional additives, as raw materials with a high protein content and a more perfect amino acid composition, compared to premium wheat flour. Introduction of buckwheat flour allows you to diversify taste and aroma of finished products. Introduction of soy flour helps to obtain a softer, fluffier and more porous consistency. An increase in content of the total protein and the amino acid rate of flour composition shows that use of buckwheat and especially soy flour in biscuit dough recipe is advisable.
Justification of the choice of plant raw materials and forms of its processing for expanding the range of functional foods products
Authors: Krotova I V , Pushmina I N , Motovilov O K , Sherbinin V V , Mokrousov S M 
Published: September 2021

Abstract
The article reflects the original results of the study of the chemical composition and the presence of physiologically active substances in the aboveground part of the common Aegopodium, which naturally grows in the forest-steppe zone of the Krasnoyarsk Territory. It is shown that the studied biomass is rich in vitamins A, C, group B and P-active substances, as well as macro- and microelements - magnesium, iron, manganese, selenium and copper, which determines the expediency of its use in the production of functional food products. On the basis of the use of dry powders (concentrates) of common Aegopodium and Jerusalem artichoke, a recipe for a new low-moisture bakery product has been developed, which has received the name -Breads "TopifitoSS", as well as a technological map of the specified new functional product. It has been established that the introduction of 12.5 wt.% Dry powders of common Aegopodium whitewash and Jerusalem artichoke into the classical formulation of loaves, as well as the replacement of water with whey make the organoleptic properties and nutritional value of the finished product optimal. Consumption of 100 g of the product provides an intake into the body, mg: ascorbic acid - 10.7; P-active substances - 2.4; magnesium - 18; phosphorus - 30.5; iron - 4.2; selenium - 0.21; energy value - 335 kcal. The regulated indicators of quality and safety of a new functional product have been determined. An expert assessment of organoleptic indicators revealed compliance with regulatory requirements, while experts noted a pleasant, harmonious taste of the product.
An integrated approach to the rum identification
Authors: Abramova I M , Medrish M E , Savelieva V B , Romanova A G , Gavrilova D A 
Published: September 2021

Abstract
In our study, rapid methods were developed for the quantitative determination of cations (sodium, potassium, ammonium, calcium, magnesium) and anions (chlorides, nitrites, nitrates, phosphates, sulfates) using ion chromatography with conductometric detection; phenolic and furan compounds (gallic acid, ellagic acid, vanillin, syringaldehyde, vanillic acid, syringic acid, furfural, 5-HMF, coniferyl aldehyde, sinapaldehyde) by high performance liquid chromatography with spectrophotometric detection; volatile organic impurities (acetaldehyde, ethyl acetate, acetal, methanol, 1-propanol, isobutanol, 2-methylbutanol, 3-methylbutanol) by gas chromatography with flame ionization detection. The developed methods will allow monitoring the technological process of rum production, studying the aging dynamics, and identifying counterfeit products.