bluuebunny/crossref_metadata_2025_split huggingface dataset:
The influence of cultivation conditions on the immobilized acetic acid bacteria metabolic activity
Authors: Panasyuk A L , Kuzmina E I , Rozina L I , Egorova O S , Sviridov D A , Suzina N E 
Published: February 2021

Abstract
Brewing is an innovative sector of the food industry. Non-alcoholic beer production increases every year. The largest volumes of non-alcoholic beer are obtained by regular beer dialysis. The beer dialysate formed in production contains ethyl alcohol, which entails the need for its rational use. One of the effective ways to use beer dialysate is food biochemical vinegar production. The purpose of the work is to conduct research for biotechnology development of food vinegar from beer dialysates generation using acetic acid bacteria (AAB) immobilization on bio-carriers of various nature. The objects of research were samples of beer dialysates (BD), concentrated to a volume fraction of ethyl alcohol of 7.5%, Acetobacter aceti AAB, vinegar from BD. To study the changes in metabolic activity of immobilized AAB on a bio-carrier, acetic acid fermentation was performed using Acetobacter aceti cells, immobilized on beech shavings, zeolite, and high-pressure polyethylene. Air was supplied to a reservoir by a microcompressor from below through a finely porous ceramic nozzle, providing uniform air dispersion in cultural fluid. Graphs of the cells number and Acetobacter aceti biomass dependence on cultivation duration, nature of the bio-carrier and the aeration method when obtaining vinegar from beer dialysate are presented. The experimental data of the volatile components composition, organic acids and beer dialysate amino acids and vinegar from it are presented. Electron microscopic research of Acetobacter aceti AAB during beech shavings and zeolite cultivation is presented. The results of scanning electron microscopy (SEM) and transmission electron microscopy (TEM) are presented.
Comparative evaluation of sugar beet processing intermediates color using various treatment methods
Authors: Gorodetsky V O , Semenikhin S O , Daisheva N M , Lyusy I N , Kotlyarevskaya N I , Usmanov N M 
Published: February 2021

Abstract
The article presents the results of a study of the influence of raw juice obtaining methods, namely, using an extractant, acidified with sulfuric acid with the addition of a suspension of freshly prepared gypsum, and using an extractant, treated with sulfur dioxide, as well as subsequent treatment of obtained thin juices with sulfur dioxide before evaporation on the color of sugar beet processing intermediates. A brief description of methods to reduce intermediates color used in sugar industry–sulfitation, ion-exchange and active carbon treatment is given. The advantage of intermediates treatment with sulfur dioxide compared with treatment with ion exchange resins and activated carbon is theoretically justified. The methodology for setting up laboratory tests is given and substantiated. The color indicators of raw juices, thin juices and obtained thick juices are given. It was established that a single treatment of intermediates with sulfur dioxide at the stage of raw juice obtaining provides a decrease in thick juice color by 7.11 %, a single treatment before evaporation–by 29.70 %, and a double treatment at the stage of raw juice obtaining and before the evaporation station–by 38.37 %.
Improving the quality of functional fish products based on management and qualimetry methods
Authors: Yankovskaya V S , Dunchenko N I , Voloshina E S , Kuptsova S V , Fedotova O B , Mikhaylova K V 
Published: February 2021

Abstract
The article proposes a new fish product and process design approach, which includes qualimetry approaches (the property tree, a comprehensive method of qualimetric assessment, qualimetric scaling, expert qualimetry, qualimetric forecasting) and up-to-date quality management methods (ISO 9000, causal diagram, Quality Function Deployment–QFD), safety methods (ISO 22000, decision tree) as well as the results of the practical application of the new approach. The nomenclature of indicators of consumer requirements for the quality of fish cakes and the mandatory requirements of regulatory documentation have been identified, the most popular fish cakes brands among consumers have been identified, and the values of the most important indicators of the quality of fish cakes required by consumers are predicted: protein content (at least 17%), shelf life (12 months), a decrease in fat content (not more than 2.5%) and a price (not more than 50 rubles); moisture content ≤ 85%; the absence of pathogenic microorganisms as well as of artificial food additives and preservatives, the content of healthful functional components of non-synthetic origin. The recipe and production technology of fish cakes with the indicated properties have been developed. Measures have been taken to ensure the safety of the new product and five critical control points (CCP) have been identified, namely, raw material acceptance, weight mixing, frying fish cakes, freezing fish cakes, storage and sale of finished products. The analysis of experimental samples of fish cakes showed their advantage over analogues.
Analysis of kinetic and equilibrium adsorption of heavy metals by natural materials
Authors: Salishcheva O V , Tarasova Yu V , Lashitskiy S S , Moldagulova N E 
Published: February 2021

AbstractOne of the effective methods of cleaning up water is an adsorption method. The adsorption treatment is effectively used as a post-treatment after using treatment chemicals precipitators. You can use natural porous carbon-containing materials as obtained sorbents, as industrial waste, or cheap carbon raw modified by humans: ash, fines coconut, peat, activated carbon, active clay, bio- and phyto-sorbents, agricultural wastes (rice, barley, wheat husk, nutshells, bagasse, etc.). In this regard, there is a question of finding cheap natural sorbents with a high adsorption capacity. In this article we studied the regularity of extraction of heavy metal cations Cu2+, Co3+, Ni2+, Fe3+from aqueous solutions, using natural sorbents: husk cedar cones, pine nut meal, walnut partitions, pectin. Constancy of the concentration of heavy metal ions in the solution corresponds to the time of adsorption equilibrium (from 10 to 40 minutes). High adsorption capacity with respect to heavy metal ions showed pectin and proteinaceous materials. It is shown that the adsorption capacity of natural raw materials in relation to heavy metal ions increases by 20-30% due to modification of the surface of biosorbents. The degree of metals extraction from solution using a composition based on a peel cedar cones and pectin increases by 20-30% in comparison with pure husk of a cedar cone. According to the degree of extraction from the aqueous solution, metal ions are arranged in the row Fe3+>Co3+>Ni2+>Cu2+.
Optimal doses of fertilizer application against the background of resource-saving soil cultivation technologies in the Steppe zone of Russia
Authors: Pashtetsky V S , Turin E N , Zhenchenko K G 
Published: February 2021

Abstract
A stationary experiment presented the data on the effect of optimal and increased doses of organic and mineral fertilizers against the background of various tillage systems on productivity, quality and soil fertility of the southern chernozems of the steppe zone of Russia. The rotation of crops was as follows: complete fallow - winter wheat - winter barley - corn for green fodder - winter wheat - fallow occupied (Vika panonskaya + winter wheat) - winter wheat - spring barley - sunflower. The soil of the experimental plot is represented by southern low humus chernozem on loess like light clays, the humus horizon is up to 40–50 cm. The optimal fertilizer doses, irrespective of the method of cultivating the soil, increased the yield of grain crops of the crop rotation from 4.2 to 9.7 centners per hectare, green mass of corn and Wiko-wheat mixture by 15.2 and 48.5 centners per hectare, respectively. The glassiness of the grain in the control on average was 44.8%, the generally accepted dose of fertilizing increased it by 7%. Accordingly, the amount of raw gluten also increased with control—23.9%, 28.7, and 30%. Therefore, the optimal fertilizer doses affected the quality indicators, and a 1.5-fold increase in the dose increased the wheat grain quality indicators by only 0.7–0.9 times. The amount of protein in the grain of winter wheat and winter barley, spring barley increased with fertilizer from 10.1 to 12.7%. According to the fallow precursor (complete and seeded), higher quality indicators were obtained in comparison with non-steam precursors.
The specificity of production and processing of agricultural raw materials in the radioactively contaminated territory (by the example of Chernobyl Nuclear Power Plant accident)
Authors: Dutov A I , Rodionov V Y , Puzanova L A 
Published: February 2021

AbstractThe article presents data on the specifics of production and processing of agricultural raw materials in a radioactively contaminated area. It is shown that in the remote period of development of the radio ecological situation after the Chernobyl accident, the total radiation dose of the population (95%) is still formed due to the consumption of crops in polluted territories. For this reason, in addition to economic feasibility, the technical specification for the production and processing of agricultural raw materials should clearly define environmental aspects, which include reducing the individual effective dose of radiation to the population by ensuring guaranteed radio ecological safety of agricultural products and raw materials, and collective - by reducing the consumption of radionuclide from the crop. Deep processing of agricultural raw materials is the most effective in the conditions of radioactively contaminated territory.
The study of indicators on quality of pectins from secondary plant raw materials of Krasnoyarsk region
Authors: Gubanenko G A , Pushkareva E A , Rechkina E A , Balyabina T A , Korbmakher T V , Strupan E A 
Published: February 2021

Abstract
The work presents the results of the study of organoleptic, physical-chemical safety indicators of pectins obtained from apples pomace, pears, black currants growing in the Krasnoyarsk region and their comparative analysis with the indicators of pectin quality of wood greens of Scots pine. Generally accepted methods of analysis were used for research. It was found that the maximum yield of blackcurrant pomace was 42.6%, and pectin from apples pomace - 8.15% in comparison with other objects of study. Each type of pectin is characterized by individual organoleptic characteristics according to the raw material used. It was found that in all pectin samples, the mass fraction of acetyl groups is from 0.18 to 0.46%, which determines the ability of pectin to exhibit gelling ability. The content of methoxyl groups of pectin from apples pomace, black currants, wood greens was found from 7.42 to 11, 24%. The studied pectin samples have an esterification degree of more than 50%. It is determined that pectin of wood green of Scots pine is characterized by the highest value of indicator of complexing ability and number of carboxyl groups, is characterized by low degree of esterification compared to fruit, berry pectins. For pectins from fruits pomace, berries, the indicator of complexing ability varies in the range from 76.42 to 70.9 mg Pb2 + / g. The data obtained make it possible to classify pectins according to their technological purpose and use them as gel former - from apples pomace, blackcurrants, pears, and as a functional ingredient - wood greens of Scots pine.
Technological assessment of the suitability of domestic raw materials for beer production as an important link in the country’s food security
Authors: Kiseleva T F , Permyakova L V , Sergeeva I Yu , Miller Yu Yu , Semiletova N G 
Published: February 2021

Abstract
The existing malting barley varieties differ in their quality and technological characteristics depending on the peculiarities of cultivation, soil and climatic conditions. In the work, there were four varieties of malting barley: Beatrice, Vorsinsky, Grace and Margret. They were evaluated according to the physical and chemical indicators established by regulatory documents for this grain. It has been determined that Vorsinsky variety contains protein that is a technologically important component above the normalized value. This problem is solved during germination of the grain due to active influence of proteolytic enzymes of the grain on protein. In this connection, it is necessary to create conditions intensifying a technological process of malting, provoking strengthening of biochemical transformations. On this basis, the use of organic acids complex at the stage of barley soaking is justified, which should be applied to the last retted water in the amount of 10−9 mol/dm3 and barley should be kept with it for six hours. This speeds up physiological and biochemical transformations in the grain. The effectiveness of this treatment was confirmed by an example of increase in the enzymatic activity. The possibility of obtaining barley malt on the basis of the proposed varieties with high quality characteristics in accordance with the requirements of the malt standard is shown. The expediency of regulation of the chemical composition of barley malt of Vorsinsky variety by means of an organic stimulator is shown, which allows obtaining malt with indicators not inferior to those of other studied varieties. The use of an individual approach to certain barley varieties at the malting stage will expand the raw material base of the brewing industry and provide the industry with domestic malt.
Application of electrophysical heating methods in food production processes
Authors: Perov V I , Belyaeva M A , Koroleva E I , Eremin A E , Kechkin I A 
Published: February 2021

Abstract
The electrophysical methods of heating (IR; IR- + Microwave, IR + convection, Microwave + IR + convection) using quartz infrared emitters, dark emitters, a magnetron for blowing hot air heater are widely used at the restaurant department. For business, a laboratory stand was developed, equipped with all instrumentation for fixing temperature, mass, humidity; changes in all parameters are reflected on a computer monitor with the appropriate software. Experimental studies were carried out on drying vegetable semi-finished products such as carrots, pumpkin. Experimental studies conducted in the laboratories of the department of restaurant business of the Plekhanov Russian University of Economics showed the influence of various methods of energy supply (convection, microwave energy, infrared energy, combined methods) on the drying processes of carrots and pumpkins. The optimal drying conditions for carrots and pumpkins have been developed, ensuring maximum preservation of the organoleptic characteristics (color and smell) of the dried product with minimal energy and duration of the process, as well as nutritional and biological value.
Using Kuzbass underground waters for soft drinks production
Authors: Gora N V , Timoshchuk I V , Gorelkina A K , Utrobina T A , Ivanova L A , Proskunov I V 
Published: February 2021

Abstract
Providing the population with drinking water and water-based quality products is Russia’s priority task, aiming at health preservation and improvement of citizens’ living conditions. In addition to surface water, underground sources are used for drinking water supply. Manganese (II) can be found in a number of underground sources of the Russian Federation, including Kuzbass. We studied the effect of manganese present in groundwater on the ingredient (flavonoids, vitamin C) persistence of nectars and carbonated drinks (sucrose, citric acid, sodium benzoate, synthetic dyes). The studies were carried out in Kuzbass using titrimetric analysis, methods of molecular absorption spectroscopy and refractometry. We found a decrease in concentrations of all the key ingredients of non-alcoholic carbonated drinks and nectars in presence of manganese (II). Concentrations of sucrose remained unchanged. We explained the interaction of the ingredients of non-alcoholic carbonated drinks and nectars with manganese (II): the latter has a significant effect on their persistence, which reduces the quality characteristics of beverages during production and storage.
Experimental studies on the adaptation of micronizer infrared burners for biomethane
Authors: Startseva S V , Ostrikov A N , Bogomolov I S , Kopylov M V 
Published: February 2021

Abstract
To destroy pathogenic microflora, increase digestibility and nutritional value, cereals, which are part of compound feeds, are subjected to IR processing in a micronizer. However, in order to transfer micronizer burners from natural gas to biogas generated during anaerobic methane digestion of livestock complex waste, it was necessary not only to purify biogas from carbon dioxide, hydrogen sulfide and other associated gases, i.e. to obtain biomethane, but also to improve the design of the module heating burners with radiating nozzles. The efficiency of the GIK-8 infrared radiation burner on purified biogas with a CO2 content of 0.2-34.0% was experimentally established, and an improved burner design for a micronizer with adaptation to its operation on biomethane was developed. The geometric dimensions and shape of the micronizer infrared burners with the adaptation of their operation on biomethane are specified. The efficiency of the GIK-8 infrared radiation burner on purified biogas with a CO2 content of 0.2-34.0% was established. The temperature of the heating surface of the GIK-8 burner in gas mixtures with a CO2 content of 18-34% is 900-950 °C, which does not differ from the nominal temperature when operating on natural gas. The possibility of ignition of the GIK-8 cold burner at 33% CO2 content in purified biogas was determined.
Study of freeze-drying process of bacterial concentrates in the apparatus using thermoelectric modules
Authors: Poymanov V V , Nazarov S A , Toroptsev V V , Ustinov N Yu , Kozyrenko E V , Krylov K V 
Published: February 2021

Abstract
The method of lyophilization is the only possible way to preserve starters, microbiological cultures, probiotics, enzyme preparations, hormones, vaccines, antibiotics, enzymes and other biological materials. An essential aspect of the implementation of the lyophilization method is the preservation of the biological activity of materials. In the case of bacterial concentrates, this indicator is estimated by the number of viable cells at the end of the dehydration process and subsequent storage. Freezing is the first and most important stage of lyophilisation, during which the final product structure is formed, affecting the quality of the material. Freezing rate and temperature are determined individually for each preparation in order to select conditions ensuring maximum safety of product structural integrity. The purpose of researches is a complex definition of reasonable intervals of parameters of freeze-drying of bacterial concentrates that will allow optimizing this technological process. Criteria of optimization are qualitative parameters of the product and energy consumption for freeze-drying. Also, a comparative analysis of the energy efficiency of the developed freeze-dryer and its existing analogues has been performed. Each of these substances has a specific eutectic point, which leads to a eutectic zone of concentrates. Thus, the freezing temperature of bacterial concentrates should be several degrees below the upper eutectic point, i.e. in the range of minus 39 to minus 42 °C. During the freeze-drying, the following rational parameters were established: residual pressure in the chamber 0.05-0.06 mbar, the final temperature of the material 34-35 °C, the temperature on the condenser surface minus 55 °C.
Investigation of microbial death kinetics during relativistic electron beam processing for Salmonella entrica as an example
Authors: Kondratenko V V , Iliukhina N V , Kolokolova A Yu , Trishkaneva M V , Goriacheva E D. , Kriukova E V 
Published: February 2021

Abstract
While processing plant raw materials, it is necessary to observe the balance of effective dose and quality for processed products. The solution to this problem may provide an adequate direction to determine the optimal processing criteria. For define the minimum processing criteria, information database is required, which makes it possible to determine the mechanisms of processing effect appearing. This base is also a key element in the construction of experimental work that allows improving the technology of applying physical methods in the food industry. The present work objective is to study the consistent patterns of pathogenic microorganisms’ inhibition depending on the electron beam energy and the accumulated dose on Salmonella entrica as an example. As the object of research the museum strain of Salmonella entrica subsp. enterica serovar Typhimurium ATSS 140283 cultivated on an artificial model medium was used. The results of the research showed a two-phase nature of the microorganisms’ death kinetics. This work is based on microorganisms’ death kinetics research. The models for the response of two subpopulations stable and unstable for relativistic electron beam processing have been developed. The distribution of the processing hardness with a subpopulation that is unstable to relativistic electron beam processing was established. The need to combine processing by a relativistic electron beam with other types of active exposure to achieve the maximum sterility rate for the entire population of microorganisms has been experimentally established.
Mathematical description of recuperative heat transfer in a bioreactor during the filling of an apparatus
Authors: Lavrov S V , Belozertsev A S , Barbashin A M , Nickel S A , Ryazanov A N , Dyakova N A 
Published: February 2021

Abstract
Despite the observed trend of a ubiquitous transition to continuously operating apparatuses, the specificity of the production technology of many microbiological products retains the advisability of using batch apparatuses. As an example, we mention the cooled bioreactors and yeast concentrate collectors used in the production of baker’s yeast. The work considers the problem of the mathematical description of unsteady recuperative heat transfer in a batch capacitive apparatus (bioreactor) with a product distributor on a heat transfer surface during countercurrent movement of coolants with a filling level of the apparatus changing during the process. The problem is formulated by partial differential equations (in coordinate and time) with a moving boundary between sections with different heat transfer conditions. When formulating the problem, simplifying assumptions and boundary conditions were adopted. The mathematical problem posed is solved using the Laplace transforms. The mathematical description of recuperative heat transfer in bioreactors during the filling of the apparatus showed that with countercurrent movement of heat transfer liquids and coolants, the apparatus has an advantage in terms of the main indicator - heat transfer capacity and has a higher energy efficiency. The performed calculations make it possible to choose the apparatus design correctly and determine the rational thermal regime of its operation regarding related technological operations.
Anodic alumina sensor for water activity monitoring in food materials
Authors: Agafonov G V , Titov S A , Saiko D S , Rudnev E V , Saranov I A 
Published: February 2021

Abstract
Water activity is a parameter that characterizes the hydration state of a particular substance and the extent of water binding therein. Many food system technology aspects are related to food system hydration, hence water activity (Aw) measurements can become widely used in technological application. However, widespread implementation of water activity monitoring is hampered by the lack of available measuring instruments. This article provides the examples of potential water activity use in food industry and proposes a method of water activity measurement with a piezoquartz sensor coated with a porous alumina layer.