bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fullerene production management system used for creation of hydrated solutions
Authors: Gavrilov A N , Sukhanova N V , Emelyanov A E , Ivanov A V 
Published: February 2021

Abstract
The use of hydrated solutions of fullerene C60 in the food industry is considered. The features of the synthesis of fullerenes C60 by the method of plasma evaporation of graphite raw materials are presented. The structure of a complex mathematical model is proposed which allows one to relate the process of the formation of carbon nanostructures (CNS) in a plasma with the synthesis conditions, which allows one to determine the process conducting conditions with the maximum yield of the final product. An automated information management system (AIMS) for the production of fullerenes has been developed, which allows, based by numerical calculations using a complex mathematical model, to determine rational technological parameters for the graphite raw materials used and the synthesis method. The architecture of an automated information system for managingthe synthesis of carbon nanostructures is presented. The description of the interaction modules and subsystems of the control system is given. The scheme of interaction of elements of an automatedinformation management system in the process of collecting and processing information is presented. The developed automated information management system allows you to control the process of synthesis of carbon nanostructures in automatic or manual mode, monitor technological parameters in real time, calculate control actions and stabilize parameters, process the received data and present it to the user in the form of tabular or graphical information.
Some indicators of the quality and cold storage of the fruit of new scab immune columnar apple cultivars
Authors: Nikitin A L , Makarkina M A 
Published: February 2021

Abstract
The qualitative indicators of the fruits of new scab-immune columnar apple cultivars selected by VNIISPK (‘Vostorg’, ‘Zvezda’, ‘Poezia’, ‘Priokskoe’ and ‘Sozvezdie’) were analyzed at the beginning and end of storage in the +2°C mode with parallel monitoring of weather conditions for 4 years of the research. The influence of meteorological conditions of the growing season on some components of the commercial quality of fruits and their storage life was noted. The most favorable conditions were formed in the years with optimal moisture of the growing season (hydrothermal coefficient (HTC) at the level of 1.0). The longest storage life was observed in ‘Zvezda Efira’–135 days, the shortest storage life was in ‘Poetry’–102 days. The yield of commercial fruits at the end of storage varied between 76.2% (‘Vostorg’) and 92.1% (‘Sozvezdie’). In 2018, anthracnose of fruits was recorded for the first time in ‘Vostorg’, ‘Poezia’ and ‘Priokskoye’. The genotypic resistance of fruits was observed to bitter pit (excluding ‘Zvezda Efira’), low-temperature breakdown of the pulp, in ‘Zvezda Efira’ and ‘Poezia’–to scald. The susceptibility to senescent breakdown of fruits was observed in all of the cultivars. ‘Sozvezdie’ was resistant to physiological disorders. There was a decrease in the content of sugars and organic acids and an increase in the value of the sugar-acid index in fruits at the end of storage.
Prerequisites for creating a new classification of public catering facilities in the food industry
Authors: Rozhdestvenskaya L N , Rogova O V 
Published: February 2021

Abstract
Various approaches to the classification of public catering facilities in the food industry are considered in the paper. A need to improve the classification of public catering facilities existing on the Russian market through the symbiosis with the existing international classifications is demonstrated. The Internet portal data and data obtained by the Novosibirsk City Government were compared. Considerable discrepancies in the data obtained from these sources were revealed. It was found in the course of the study that the number of actually existing catering establishments in various districts of the city is 1.5…1.7 times higher than the number of catering establishments officially registered in the executive bodies that control this sphere of business. A need to develop an interactive classification which could provide obtaining reliable results in terms of some attributes is shown. The development of such a digital classification of catering establishments will make it possible to: make the Novosibirsk market of the catering services more attractive to foreign investors and tourists; facilitate quality control of the services rendered by catering establishments for executive authorities; create a unified system of evaluation of catering establishments in terms of services and quality of rendered services; carry out an analysis of the competitive environment for business owners; facilitate the choice of public catering facilities for consumers with regard to their individual preferences The results of the study can be of interest to a wide range of people including consumers, critics, business owners, foodstuff suppliers and state inspection authorities.
Evaluation of the nutritional value of processed plant-based foods
Authors: Bychkova E S , Lomovsky I O , Beizel N F , Gosman D V 
Published: February 2021

Abstract
This paper presents the data on nutritional value of food products obtained from plant-based feedstock. Purées made from apples, cranberries, red beets, and horseradish roots were used as study objects. The pre-made purées were found to be a valuable source of dietary fiber as the contents of pectic substances and fibers in them are rather high. The hydropectin/protopectin ratio in the study objects was evaluated. The protopectin content was the highest in the purée made from horseradish roots, while the lowest protopectin content was observed in cranberry purée. The degree of pectin methylation was determined experimentally. The cranberry and apple purées contain high-methoxy pectin, while the beet purée and the purée made from horseradish roots contain low-methoxy pectin. Information about the degree of pectin methylation is needed to understand the processing features of the ingredients. The data on antioxidant capacity of the samples are reported. Cranberry purée has pronounced antioxidant properties. The mineral composition of the samples was determined. Beet purée is rich in Na, K and Fe; the purée made from horseradish roots is rich in K, Ca and Fe; apple purée contains a sufficiently high amount of Fe. The analyzed plant-based purées can be used to design functional food products characterized by good processing properties, longer shelf life, and high nutritional value.
Heat and mass transfer modeling during keeping bulk food raw materials in ferroconcrete storages
Authors: Alekseev G V , Voronenko B A , Yukhnik I P , Egorova O A , Derkanosova A A , Leu A G 
Published: February 2021

Abstract
The quality of finished and semi-finished food products, as well as the possibility of deep processing of secondary raw materials, largely depends on the storage conditions of raw materials coming for processing. Excessive overheating or overcooling of bulk food raw materials (for example, grain, potatoes, Jerusalem artichoke and other types of agricultural products) often leads to bacterial contamination and another type of damage. It causes unwanted costs due to extra sorting Besides, the damaged raw material cannot be recycled to extract additional useful substances such as starch from the cleaned surface of the pulp or food fibers during the processing of Jerusalem artichoke, so additional losses occur. Thus, the processes should be closely attended both in the storage themselves and directly in the stored bulks of food products. It is necessary to take into account this external environment impact on set mode storage to maintain the required temperature and humidity conditions, providing safe prolonged storage regimes for the bulk food raw materials.
Theory and practice of food combinatory. Case: food compositions for optimal nutrition
Authors: Kiselev V M , Meshalkin V P , Danko T P , Savinkov S V , Meshkov V R , Afanasev M A 
Published: February 2021

Abstract
The article describes the principles of the methodology of food combinatorics as a science about methods of combining the component compound of food compositions to achieve specified nutritional parameters corresponding to physiological nutritional standards of the population of different categories of nutrient needs.
We examined the problem of providing the population, as a whole, and individual consumer groups when achieving the parity of needs of multidirectional interests in the previous period, from the point of view of the theory of the possibility of achieving a stable “Nash equilibrium” for the plurality of un-cooperated stakeholders. The essence of this theory is that such an equilibrium point can always be found in the system of multiple coordinate axes in which the interests of multiple stakeholders will be taken into account to the maximum extent possible for the given conditions. In this study, stackers were: consumers and producers of functional foods, employers and government agencies monitoring the health sector, food industry.
The study developed the author’s algorithm and software for optimizing the ingredient composition of food products for the functional nutrition of target consumer groups. Mathematical / cybernetic results obtained experiment to optimize versatile criteria for the subsequent modeling / design of functional food products.
Saprolegnosis: dissemination in aquaculture and control methods
Authors: Anokhina E P , Tolkacheva A A , Korneeva O S 
Published: February 2021

AbstractSaprolegnia spp, the causative agent of which is aquatic mold fungi, affects fish and spawn during factory hatchery and is one of the problems when growing avaculture in industrial conditions. The review describes control methods of Saprolegnia spp. Traditional methods of saprolegnia control are chemical compounds such as malachite green, purple “K” and formalin, which have carcinogenic and mutagenic effects. Safer but somewhat outdated methods are the treatment of spawn with incubation of boric acid and hydrogen peroxide, as well as water ozonization. Alternatives to these methods of control may be natural biologically active substances: thyroxine and cortisol, bark extract Drimys winteri, chitosan. Besides, various isolates of microorganisms are used as biological methods of saprolegnosis control in aquaculture, namely: bacteria of the genus Pseudomonas, Aeromonas, Bacillus subtilis, Pantoea agglomerans. The use of marine algae containing sulfated polysaccharides, including fucoidan, to control saprolegnosis has been confirmed. Fucoidan has been shown to have wide biocidal activity, but its antimicrobial properties have not been studied. In this regard, the study of the influence of the structure of fucoidan on its antimicrobial properties is a promising trend in the search for new safe means of saprolegnosis control.
Recycling biological waste using the fly Hermetia illucens, environmental risks and biosafety for Russia
Authors: Syromyatnikov M Y , Lopatin A V , Danshina E P , Popov V N 
Published: February 2021

Abstract
The processing of biowaste by fly larvae Hermetia illucens is a unique technology for recycling products of human life. Fly larvae grown from biological waste can be a suitable raw material in animal feed production. During the analysis of references it was found that H. illucens is not a pest, so cultivation of this plant species does not require increased precautions. This species is not classified as potentially invasive for Russia and is not listed as a quarantine species. This insect currently has an almost cosmopolitan distribution (except in cold regions) and no significant adverse environmental impacts have been identified for it. The production of H. illucens larvae has been found to have much less environmental impact (e.g., greenhouse gas emissions) than production of other protein feeds of animal origin. The production of H. illucens larvae may serve the purposes of sustainable development of the Russian agroindustrial complex. The industrial cultivation of H. illucens requires compliance with generally accepted safety measures to prevent people from swallowing the eggs of this insect.
To the question of the possibilities of reducing the microbiological contamination of spices
Authors: Osipova M , Petrova A , Laricheva K , Toshkina E 
Published: February 2021

Abstract
In order to improve the palatability of food products, vegetable spices with specific persistent aromas and tastes are added in small quantities to the cooking technology. Dried spices, as a rule, are abundantly seeded with microorganisms. Their microflora is very diverse. Food production includes strict microbiological control of raw materials. Various physical methods are used to eliminate microorganisms that inhabit spices: sterilization, ultraviolet radiation, radiation exposure, etc. It is not always possible to use these methods in production. The aim of this study was to study the possibility of reducing the microbiological contamination of spices. The objects of study were ground black pepper and bay leaf. The method of exposure to microorganisms was electron-ion processing.
Study of power consumption in vibromixing apparatus during Jerusalem artichoke drying
Authors: Kuznetsov M G , Dubkova N Z , Kharkov V V , Gumerova G H , Nikolaev A N 
Published: February 2021

Abstract
Jerusalem artichoke (JA) tubers have recently attracted interest as a functional ingredient in food products with enhanced nutritional characteristics. Dried powder of JA tubers was prepared using a developed vacuum vibromixing apparatus to prevent degradation of thermolabile substances. The critical principle of technological calculations for vibrating apparatuses is to determine the power consumption of the load circulation, depending on dynamic parameters. The paper aims to examine the effect of changes in the amplitude and frequency of apparatus vibration on the power consumption while drying the JA tubers. The results obtained experimentally in the laboratory vibromixing dryer (282 mm in diameter, 186 mm in length) show that with an increase in the amplitude, as well as the frequency of the vibration, the time of mass heating to the drying temperature and total drying time decreased. It was found that the maximum useful power is transmitted to the load at optimal vibration modes: 1.44 mm amplitude and 50 Hz frequency. Thus, under optimal dynamic parameters, the approximate time of the drying process can be determined at the moment when power value is fixed. The current results allow automatically controlling the termination of JA powder drying through power change.
Electric resistance baking as a method for production of toast bread
Authors: Kulishov B A , Soboleva E V , Sergacheva E S , Novoselov A G 
Published: February 2021

Abstract
Electric resistance baking (ER baking) was featured as an object of a large number of studies devoted to dough and bread. This paper provides a brief overview of the known and most prominent studies of this process. Almost all studies consider this method of baking only as a convenient scientific tool. However, there are almost no papers in which the electric resistance baking method would be used in the production of a particular type of bread. In this paper we examine the theory of the use of the ER baking for the production of toast bread. The best indicators belong to the samples, which were baked in the following conditions: use of the formula and technology of American toast bread; use of a specific way of bread dough shaping, characteristic of toast bread; division of the dough pieces by weight based on 225 g of dough per liter of mould volume; use of an electric resistance design of the oven, equipped with a clamp cap; greasing of the lower edges of the clamp cap; baking dough at 220 V, 50 Hz until the dough reaches a temperature of 98 … 100 ° C.
On the issue of studying the forms of moisture coupling in thermolabile heterogeneous products
Authors: Emelyanov A B , Rudyka E A , Baturina E V , Kazartsev D A , Babaeva M V , Zhukovskaya S V 
Published: February 2021

Abstract
The article deals with issues related to the study of the connection forms of moisture removed during the drying process of thermolabile heterogeneous products. The difficulties, emerging while developing drying process controlling methods, optimizing energy, material costs, and temperature regimes, necessitate further research. It is shown that the existing methods of studying the forms of moisture connection with the material have significant drawbacks and generally give a qualitative assessment of the state of moisture in the material or are very time-consuming and require long-term laboratory studies. An approach to determining the forms of moisture bond in the material based on graph-analytical analysis of the drying kinetics is proposed, which allows qualitative and quantitative assessment of the state of moisture in the product. With the help of a graphical editor, typical drying kinetics curves were processed and the dependences of the value that characterizes the speed of change in the drying rate on the moisture content of the product were obtained. It is proposed to introduce a new value in the drying theory - drying acceleration. The analysis of the obtained curves testifies to the presence of extremes and inflection points corresponding to the critical moisture content, as well as the presence of areas with slowing or accelerating changes in the drying rate, allowing setting intervals for removing moisture with different binding energy. The approach considered in the article to determining the forms of moisture communication in the material will not only give a qualitative and quantitative assessment of the state of moisture in products, but also reduce the time for analysis and improve the accuracy of the results.
Mathematical modeling of a biopolymer melt flow in the extruder forming
Authors: Borisov A V , Aksenova O I , Kulikova M G , Alexeev G V , Maslova K S 
Published: February 2021

Abstract
The universal extrusion process is increasingly used in the food industry, displacing some of traditional types of food technology. Despite this fact, we still have limited knowledge of mathematical models describing the behavior of the biopolymer melt in the forming channels of the extruder die, of the predie zone, and even of the screw channel of the extruder metering zone, even if we take into account simplifying assumptions. Moreover, the development of mathematical models of mediums flow in the extruder forming channel is complicated by the structural, rheological and physicochemical transformations that the biopolymer undergoes in this zone. This paper presents a developed mathematical model that describes a particular case of the melt flow process in the forming channel of a single-screw extruder. The model considers the stationary flow of a biopolymer melt, the rheological properties of which obey the power law, inside of a cylindrical forming channel of a constant section extruder die. Using the obtained equations, it is possible to determine the values of the melt flow rate of the biopolymer and the temperature in the cross sections of the extruder forming channel, and thereby to justify the optimal operating modes of the apparatus in order to obtain a homogenized product with the required quality indicators, as well as to select the most rational geometric parameters of the extruder die.
Planning an experimental technology of expanded snacks
Authors: Inochkina E V , Kaminir O N , Kasyanov G I , Medvedev A M , Mishkevich E Yu , Safonova O N 
Published: February 2021

Abstract
In this paper we analyse the state-of-the art production of extruded snack foods. We described the properties of the raw materials used for manufacture of snacks and suggested methods to study the chemical composition of raw materials and finished products. We retrofitted a single screw extruder by feeding carbon dioxide at a pressure of up to 4.0 MPa to the final part of the apparatus which allowed us to reduce the treatment time and to improve the quality of products. The obtained kinetic dependence values helped develop the optimal operating conditions for the modified extruder. The established kinetic dependence allowed us to find out the relationship between temperature and pressure in the pre-matrix zone of the single screw extruder and determine the expansion ratio of extruded product depending on the outlet area of the extruder die within 2.0-2.8·10−4 m2. The obtained optimal parameters of the technology of multicomponent blend extrusion with a blend moisture of 30%, a screw speed of 11 rps and a pressure of 4.5 MPa helped determine the required properties of expanded porous-textured snacks with an expansion ratio up to 300%. A method for production of a new kind of extruded nut-added snacks was developed which formula includes inexpensive by-products of high nutrition value.
Ultrafiltration concentration and demineralization of technological solutions using membranes uam-150, upm-100, upm-k
Authors: Rodionov D A , Lazarev S I , Abonosimov O A , Konovalov D N , Kotenev S I , Polyansky K K 
Published: February 2021

Abstract
In this work, experimental data on the rejection coefficient and the specific output flux are obtained. Based on the studies, graphical dependencies of the rejection coefficient on the specific output flux were constructed and analyzed. During the analysis, it was noted that with an increase in the output specific flow of the solvent, the rejection coefficient decreases. The reason for this is the boundary layers of fat and protein formed in the near-membrane layers, which prevents the passage of protein molecules through the pores of the membrane. For the theoretical calculation of the rejection coefficient and specific output flux, mathematical expressions are developed and numerical values of the values of empirical coefficients are obtained. The developed mathematical expressions describe the experimental data with good confidence. The obtained experimental and calculated data can be used with great reliability in the calculations of mass-transported flows of substances through semipermeable membranes, as well as in engineering methods for calculating and predicting the effectiveness of the use of membrane processes for the concentration of whey.