bluuebunny/crossref_metadata_2025_split huggingface dataset:
Keeping ability of apple fruits of new cultivars under different storage technologies
Authors: Gudkovsky V A , Kozhina L V , Nazarov Yu B , Sutormina A V , Akishin D V 
Published: November 2021

Abstract
The fruits of new apple cultivars bred by the FSBSI “Federal Scientific Center named after IV Michurin”, adapted to the stressful weather conditions of the Central Black Earth Region of Russia, were used. During storage of control and 1-MCP-treated fruits of 5 studied apple cultivars in air (regular atmosphere: CO2 = 0.03%, O2 = 21%), modified atmosphere (O2 = 16-19%, CO2 = 1.5-5.0%) and controlled atmosphere with ultra-low oxygen content (O2 = 1.2-1.5%, CO2 = 1.2-1.5%), the following main diseases were identified: for cv. Uspenskoye – scald, bitter pit, breakdown; for cv. Fregat - bitter pit, breakdown, CO2-skin injury. Development of several diseases at the same time is also possible (CO2-skin injury + bitter pit, bitter pit + breakdown); for cv. Flagman - scald, bitter pit, breakdown, scald + bitter pit; for cv. Bylina - CO2-skin injury, bitter pit, breakdown, soft scald; for cv. Vympel - CO2-skin injury. Maximum storage efficiency was shown by fruits cv. Vympel stored under CA + 1-MCP technology. Data on the keeping ability of apple fruits of the studied cultivars allow developing high-precision varietal storage technologies.
Study of bakery mixture characteristics during storage and grain bread quality based on it
Authors: Alekhina N N , Ponomareva E I , Lukina S I , Malyutina T N , Logunova L V 
Published: November 2021

Abstract
The technologies of bakery production with the use of multi-component ready-made bakery mixtures are considered to be perspective for developing a wide range of bakery products. In terms of nutrition physiology, it is important that mixtures contain ingredients with useful substances in order to make products with prophylactic and functional orientation. It is acknowledged that characteristics of raw materials can change during the process of storage. That is why this article studies the change in the characteristics of «Chernyaevskaya» bakery mixture based on bioactivated wheat grain during the process of storage and the correlation between the period of storage and the quality of grain bread. As a result, it has been found that after 6 months of storage the titrated acidity of the mixture practically did not change; water-storage capacity, volumetric weight, and angle of repose were increasing. It is certain that after 6 months of storage total bacteria content of the mixture was slightly increasing, water activity and its antioxidant activity decreased. The evaluation of the quality of «Chernyaevskii» bread baked with the use of 6 months stored «Chernyaevskaya» mixture has demonstrated that its quality practically did not change if compared to the bread baked of non-stored mixture. It is recommended to store the bakery mixture during 6 months. Moreover, resource-saving technology of the grain bread based on «Chernyaevskaya» mixture will allow one to use plant raw materials rationally.
Effect of nickel oxide nanoparticles on protease activity in brewing industry
Authors: Karpenko D V , Kanaev S A 
Published: November 2021

Abstract
Intensive use of nanoparticles on an industrial scale leads to an increase in their content in the environment. This increases the risks of nano-sized objects entering the technological chains of the processing industries of the agro-industrial complex, in particular, brewing. The paper presents the results of the studies of the effect of nickel oxide nanoparticles used in various industries on the activity of the proteolytic type of enzyme preparation Neutrase 1.5MG, as well as on the results of laboratory mashing of light barley malt. The effect of different concentrations of NiO nanoparticles on the accumulation of low molecular weight nitrogenous substances during gelatin hydrolysis in model media was determined. It was found that if the content of nanoparticles exceeds 0.25 mg/cm3, the proteolytic capacity of the enzyme preparation is reduced up to 70% compared to the control at the concentration of nickel oxide nanopreparation of 2.0 mg/cm3. The experiments showed that an increase in the duration of contact between nanoparticles and proteases of the enzyme preparation in the reaction medium did not lead to an increase in the inhibitory effect of the nano-sized NiO. The laboratory mashing revealed more pronounced negative effect of nickel oxide nanoparticles on the accumulation of low-molecular nitrogen compounds. It is determined that in the presence of NiO nanopreparation, the hydrolysis efficiency of the starchy components of light barley malt is reduced. As a result, according to a number of indicators (concentration of amine nitrogen, reducing substances), the first wort obtained by mashing in the presence of nickel oxide nanoparticles at both lower (0.25 mg/cm3) and higher (2.0 mg/cm3) concentrations is inferior to samples obtained in the absence of nano-sized particles. Based on the above data, it is concluded that the presence of NiO nanoparticles in brewing environments is undesirable.
Use of pseudo cereals in food production
Authors: Krasina IB , Filippova E V , Kurakina A N , Fedorova M A 
Published: November 2021

Abstract
Pseudo-cereals grains, edible seeds, which belong to dicotyledonous plants, are becoming in demand in the human diet as gluten-free grains with excellent nutritional and nutraceutical value. Quinoa, amaranth and buckwheat are the most important pseudo-cereals. Recently, pseudo-cereals have attracted attention because of their high nutritional value of proteins, and their storage proteins are not toxic to celiac patients. In addition, seeds are an important source of dietary fibre and phenols, which are beneficial to health. Research has shown the suitability of amaranth, quinoa and buckwheat flour as a substitute for grain flour in the production of gluten-free biscuits. The article represents data on the chemical and functional composition of amaranth, quinoa and buckwheat and considers the production possibility of gluten-free biscuits using an experimental mixture design to optimize a ternary mixture of amaranth, quinoa, and buckwheat flour in terms of colour parameters, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. The resulting biscuits based on the flour blend of pseudo-cereals were characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. The data presented testify to the possibility of using the flour blend of amaranth, quinoa and buckwheat as an alternative ingredient for gluten-free biscuits.
The use of ultrasonic extraction in the technology of functional drinks based on plant raw materials
Authors: Manukovskaya M V , Shchetilina I P , Pisklyukova Y N , Klimova E A , Korystin M I 
Published: November 2021

Abstract
The development of targeted drinks is a priority in the field of healthy eating. For their production, plant raw materials are actively used, containing a wide variety of biologically active substances. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. Numerous studies have confirmed the high efficiency of ultrasonic effects on various technological processes. Ultrasonic extraction was carried out at t = 20 °C and an ultrasonic wave frequency of 22 kHz. As a result of research, it was found that with ultrasound exposure, an equilibrium state is achieved within 15 minutes. In order to develop new recipes for drinks, natural raw materials, their chemical composition and the effects on the human body have been studied. The selected ingredients in a certain quantitative ratio made it possible to obtain drinks with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the drink and the aftertaste, as evidenced by the comparative organoleptic evaluation of the samples. The functional properties of the developed drinks have been confirmed experimentally. In the drinks, the following were determined: the content of macronutrients, antioxidant activity, the content of vitamin C, the duration of the shelf life. The use of the method of ultrasonic extraction in the technology of preparing drinks allows one: to reduce the preparation time by half, to reduce the amount of raw materials by 15 %, to increase the content of macronutrients by 45 %, to increase the content of vitamin C by 35 %, to increase the antioxidant activity by 45-50 %, increase stability during storage by 50 – 60 %, increase organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional drinks.
Development of poly-component cooled dessert recipe based on pumpkin and apples processing products
Authors: Ryadinskaya A A , Ordina N B , Koschaev I A , Mezinova K V , Chuev S A , Zakharova D A 
Published: November 2021

Abstract
The issue of providing the residents of the Russian Federation with food for a healthy diet is still currently relevant. The population lacks essential biological substances. The inclusion of various types of agricultural raw materials in food products enables to improve the quality indicators of finished products. The article presents the outcomes of research on the development of a technology for the manufacture of a multicomponent chilled dessert for proper nutrition using a locally produced plant component, namely pumpkin and apples, as the main raw material. As additional components the following ones are used: yogurt, honey, ginger syrup, stevia, blackberry, pine nuts, orange. The authors have developed three product formulations and for each of its samples the quality and quantitative characteristics assessment, the nutritional and energy value, the concentration of minerals and vitamins have been established. Based on the test results, the relevance of the production of a multicomponent chilled dessert based on pumpkin and apple processing products has been justified. The product is recommended for all population groups as a product for proper nutrition. A portion of the developed multicomponent chilled dessert with a volume of 110 to 125 g (depending on the recipe) contributes to the satisfaction of more than 15% of a person’s daily need for potassium, and with the addition of orange – for vitamin C.
Comparative assessment of quality and safety of minced meat
Authors: Savostina T V , Mizhevikina A S , Sayfulmulukov E R , Lykasova I A , Minashina I N 
Published: November 2021

Abstract
As a result of the examination of minced meat, it was found that the samples of industrial production (minced pork and minced beef), the packaging and completeness of the labeling corresponded to the requirements of Technical Regulations of the Customs Union 005/2011 and Technical Regulations of the Customs Union 022/2011, while the samples of mince of non-industrial production (minced pork and beef and minced beef) were packed at the point of retail sale in plastic bags without labeling indicating the type of minced meat. In terms of organoleptic indicators, minced meat samples No. 1, No. 2 and No. 4 met the requirements of GOST R 55365-2012 and were classified as “fresh” bouillon. During the determination of biochemical and bacterioscopic indicators for freshness, it was found that in the samples of industrial minced meat No. 2 and non-industrial production No. 3 there was an increased content of amino-ammonia nitrogen and pH. At the same time, in the sample in No. 3 a non-standard color was noted during the reaction with Nessler’s reagent: dirty green color. No. 2 had a weakly positive reaction to peroxidase during the reaction with the same reagent. Bacterioscopic examination of smears - minced meat imprints in samples No. 2 and No. 3 revealed no more than 30 gram-negative rods, which can be the food poisoning reasons. These results are typical for suspected meat. In terms of the content of heavy metals, the insignificant excess of the norm of cobalt in sample No. 1 and manganese in sample No. 2 was revealed. The content of toxic elements: lead and cadmium in all samples did not exceed the permissible level.
Use of chickpea flour in food production
Authors: Taranova E S , Zenina E A , Mel’nikov A G , Kryuchkova T E , Skorokhodov E A , Ileneva S V 
Published: November 2021

Abstract
Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.
Research of technological features of production of functional fermented milk products
Authors: Zakharova L M , Zakharenko M A 
Published: November 2021

Abstract
The most important factor determining human health is nutrition. Functional products containing many valuable ingredients contribute to the strengthening and maintenance of human health. In this regard, over the years, the development of technology for the production of such products does not lose its relevance. The authors selected the composition and ratio of probiotic microflora in the composition of a complex starter culture for the production of a functional fermented milk product. Two variants of complex starter culture were selected containing Streptococcus salivaris subsp. thermophilus, Bifidobacterium subsp. lactis (BB-12) and Lactobacterium casei subsp. casei in a ratio of 4: 1: 1 and Streptococcus salivaris subsp. thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus in a 4: 1: 1 ratio. The paper considers the influence of individual technological factors on the quality formation of the finished product, such as the dose of the prebiotic galactooligosaccharides (GOS), the dose of the concentrate of whey protein (CWP) and the fermentation temperature of the milk mixture. The following technological factors of production have been established: doses of introduced components (GOS - (1 ± 0.1) %, CWP (2.0 ± 0.5) % and the fermentation temperature of the mixture (38 ± 2) °C. The results of the study will be used further in the development of technology for a functional fermented milk product.
Slotting mechanization for intensive garden planting
Authors: Alyokhin A V , Gorshenin V I , Goncharova N A , Tishaninov N P 
Published: November 2021

Abstract
The paper presents a structure diagram of a slot trencher when planting a garden, consisting of a frame on which working sections, a bevel gear reducer and support wheel stands are fixed. On the working section there is a shaft with a working body - a disk slot cutter. It is made in the form of a disc with teeth, one cutting edge of each tooth is straight and the other edge is parabolic. On the parabolic edge the working elements are fixed in the form of knives with a cutting edge consisting of two parts. A straight one is along the periphery; the other is in the form of a guide along the entire length of the curved edge of the tooth and equal to the width of the cutting edge of the knife. The theoretical substantiation of the main structure parameters is carried out as a result of which the length of the inclined knife is determined, which allows satisfying the operating conditions of the device.
A method to minimize the intake of exhaust air in a climate control system in livestock premises
Authors: Ignatkin IY , Arkhiptsev A V , Stiazhkin V I , Mashoshina E V 
Published: November 2021

Abstract
This paper presents a method of aerodynamic separation of supply-exhaust airflows in a supply and exhaust climate control unit for livestock facilities in order to minimize back suction. The air removed from livestock buildings contains a large amount of moisture, carbon dioxide, ammonia, hydrogen sulfide and other harmful gases and in mine units, the outlet and inlet openings are located close enough, which is why exhaust air can be sucked together with the supply air. The paper presents a set of measures to minimize back suction. In particular, the distance between the supply and exhaust openings is substantiated. Moreover, it was proposed to give an additional velocity to the exhaust air due to the energy of natural traction. In order to solve this problem, a nozzle with a convergence angle of 45 ° was installed at the outlet of the unit. The effectiveness of the proposed solution was tested experimentally and it was found that when the inlet and outlet openings were located at a distance of more than 0.5 m, as well as when the exhaust jet was given a velocity of 3 m / s, the amount of back suction did not exceed 5%.
Calculation of the chain drum with elastic fingers of potato harvesting machines
Authors: Bayboboev N G , Goyipov U G , Tursunov A A , Akbarov Sh B 
Published: November 2021

Abstract
In agricultural machines, chain transmission is widely used, the main advantage of which is a high load capacity. Therefore, in this article, the methodology for calculating chain drives in mechanical drives of agricultural machinery, namely in mechanical drives of potato harvesters, is presented. As a result of experimental and theoretical studies, the availability and safety margin of the selected chain drive of a loosening drum with elastic fingers of a potato harvesting machine was confirmed. In potato-harvesting machines, the movement of the executive working bodies is carried out. Analysis of the design of domestic and foreign potato harvesters showed that it is possible to obtain a good quality of potato harvesting in difficult soil and climatic conditions due to the use of machines of a simpler design with a mesh number of working bodies, but at the same time with their rational layout, the correct choice of transmission drives and ensured optimal modes work. The advantage of these transmissions is their large load capacity and the ability to work under dynamic loads. Therefore, in these investigations, the works are analyzed and the theoretical foundations and methods for calculating the working capacity of the wearable chain and the margin of strength of the chain transmission for dynamic loads are presented. As a result of the experimental theoretical research, the reliability of the working capacity and the strength reserve of the selected chain drive of the drum with elastic pulleys of the potato harvester is supported.
Use of centrifugal pumps with shielded asynchronous motors in precision irrigation systems for precision agriculture
Authors: Chernykh A G 
Published: November 2021

Abstract
Precision irrigation in the context of precision farming principles should be based on a systematic approach to achieve the targets of meeting the average spatial needs of crops for water and dissolved nutrients. Precision irrigation, based on advanced irrigation management technologies, combined with remote sensing and simulation technologies, provides a practical solution to the problem of managing the spatial and temporal components of water to meet the specific needs of individual plants. The spatial component of water equivalent to its volume is supplied to the irrigation zone by means of supply water pipes, and the temporary component equivalent to its flow is provided by means of booster pumps. With intensive water consumption, the supply pipelines do not provide the irrigation systems with the required volumes of water. In this case, the static water supply is provided by using storage tanks. In this paper, the need to use a storage tank as a technical component of irrigation management is considered from the point of view of solving a specific management problem related to ensuring the current value of the green mass per unit area of sowing to the level of its calculated value. The use of a storage tank and a group of centrifugal pumps of a special hermetic design as pumping equipment allows you to obtain a closed-type irrigation scheme that has the necessary reserve of static and dynamic stability of the flow characteristics.
Improvement of the technological process of sowing sunflower seeds with a pneumatic seed planter
Authors: Kryuchin N P , Gorbachev A P 
Published: November 2021

Abstract
The article provides the objectives for the need to study the influence of the shaper on the seed velocity, as well as the influence of the arrangement of its rods on the grain speed at the outlet of the seed flow shaper. The general scheme of the seed flow shaper, its description, 3D model and its arrangement on the seeder are given in the article. It also describes the method of measuring the velocity of seed material. As a result of the study, the dependence of the velocity of sunflower seeds on the distance of the placement of rods, as well as the velocity of grains without a flow shaper, is presented. It was found that as the distance between the axes of the rods increases from 5 to 30 mm, the seed velocity at the outlet from the diffuser increases insignificantly, being in the range of 3.2 – 2.7 m/s. The results of using the seed flow shaper of the proposed design on the seed line of the Amazone DMC Primera pneumatic seed planter for sunflower sowing are also presented. As a result of the assessment of the uniform distribution of plants in rows by seedlings, it was concluded that the quality of seeding improved, the coefficient of variation of intervals between plants was 61.2 and 78.4% with and without the use of a shaper, respectively.