bluuebunny/crossref_metadata_2025_split huggingface dataset:
Experimental substantiation of the storage temperature regime ensuring the stable supercooled state of meat and meat products
Authors: Dibirasulaev M A , Belozerov A G , Dibirasulaev D M , Donetskikh A G 
Published: February 2021

Abstract
One of the ways to ensure safety, preserve quality and increase the shelf life of meat with minimum technological processing of raw materials is the use of supercooling and storage technologies at sub-cryoscopic temperatures. Supercooling is a process of refrigeration processing, which provides the meat temperature decrease (by 1-2°C) below the cryoscopic temperature without phase conversion of water into ice (supercooling) or with partial ice formation (freezing). Subcooling ensures better quality preservation and longer shelf life of raw meat and finished meat products compared to cooling. Phase transformation of water into ice during freezing and freezing of food products causes irreversible changes in them as a result of crystal formation in muscle fibers and denaturation of sarcoplasmic and myofibrillar proteins. The article presents the results of research to justify the temperature regime of storage, which provides a stable hypothermal state of meat and meat products. It is shown that the limit temperature of subcooling is a fixed individual characteristic of the beginning of ice formation in meat and certain types of meat products and can be used as an indicator to justify the temperature of the cooling medium, providing the stability of products in the subcooled state.
Safety assessment of β-lactoglobulin hydrolysate with reduced allergenicity
Authors: Melnikova E I , Bogdanova E V 
Published: February 2021

Abstract
The increase in production of milk whey and the large-scale introduction of membrane technologies for fractionation of its various components has led to a significant interest in the use of whey proteins. Their application in food technologies is constrained by their potential antigenicity. The authors developed a technology for reducing the allergenicity of the β-lactoglobulin in the ultrafiltration concentrate of cheese whey by means of biocatalytic conversion using enzyme preparations Flavorpro 750MDP and Promod 439L. The purpose of the research was to justify the required modes of proteolytic enzymes inactivation in the obtained β-lactoglobulin hydrolysate that can ensure safety for a living organism. The mode of enzymes inactivation which is necessary and sufficient for reducing their activity in the hydrolysate when consumed was determined with a certain safety margin (t = (80 ± 2) °C, τ = 5 min). Preclinical studies of the obtained food composition were carried out by pharmacoetological method on adult BALB/c mice. Significant differences were found in horizontal and vertical motor activity, as well as the frequency of “looking into burrows” and the level of defecation. Under new conditions the animals of the experimental group demonstrated more exploratory behaviour rather than defensive one. This indicates a positive effect of β-lactoglobulin hydrolysate on the physical and psycho-emotional state of the tested animals and its safety for a living organism. The developed technology allows to obtain functional foods based on β-lactoglobulin hydrolysate with target physiological and biochemical properties, reduced allergenicity, increased food and biological value.
Identification of composition and structure of functional groups of ferment lysates based on IR spectroscopy
Authors: Dvoryaninova O P , Sokolov A V , Peregonchaya O V , Solovyeva E A , Syanov D A 
Published: February 2021

Abstract
The paper provides the analysis of IR spectra of ferment lysates, which showed that there are a number of weak bands 1050-1150 cm−1 in spectra typical for vibrations of ester bonds and frequency 1150-1300 cm−1 corresponding vibrations of CH2 groups in fats. Given the high intensity of the peaks at 2800-3000 cm−1, the high intensity of the peaks at 1600-1700 cm−1 and 1500-1550 cm−1 (typical for amino acids) can be assumed to be high in amino acids containing NH3, CH2 and CH3 groups. The study showed that hydrolysis products (ferment lysates) derived from secondary fish processing products have similar protein structure and identical peptide fragments.
Analysis and synthesis of kinetic parameters of soapstocksaponification stage in sunflower oil production
Authors: Protasova N N , Korchagin M V , Protasov A V , Korchagin V I 
Published: February 2021

Abstract
The parametric identification of the saponification experimental process is performed as a multi-stage stationary reaction with linear kinetics, characterized by adequate model estimates. It is revealed that for the saponification reaction, the kinetic curve (the change in the saponification degree from time to time) is characterized by three stages: the first induction period, the second period of constant velocity, and the period of falling velocity. The process intensification ways are justified by reducing the induction period in the ultrasound field. Experimental numerical results on modeling the dependence of the reaction rate of constants saponification are presented as the process kinetics.
Analysis of the range of soft drinks containing food colours and flavourings: retail example
Authors: Sandrakova I V , Reznichenko I Yu , Rolgayzer A A , Moroz E V 
Published: February 2021

Abstract
Soft drinks are widely used and have steady demand. The content of beverages includes food colours and flavourings of different origins. Currently, consumers prefer drinks that contain natural raw materials. The purpose of this study is to analyze the product range and informational identification of the naturalness of food colours and flavourings declared by the producers of soft drinks presented by the domestic food retailers. The study objects are 48 soft drinks of various brands sold in the Lenta retail chain. When performing research, methods of analysis and systematization were used. The study of food colours and flavourings contained in soft drinks was based on the method of observation and content analysis. As a result of this study, information about ingredients indicated on the labels of soft drinks from the product range of the Lenta retail chain was researched. When studying the labels, special attention was paid to the presence or absence of food colours and flavourings in the sold beverages as well as whether these ingredients are natural. Depending on the presence of colours and/or flavourings in the beverage, the structure calculation of the soft drinks range was made. It was found that a great part of the Lenta assortment includes soft drinks that are coloured with one or more natural food colours (48 %), as well as soft drinks that do not contain food colours (25 %). Synthetic food colours are found in 21 % of beverages; soft drinks containing natural and synthetic colours make up 6 % of the range. It is revealed that there is no uniformity of information about the flavouring used in the labelling of soft drinks, consequently it makes difficult for the consumer to choose the product. Attained results can have practical implementation. The product range formation of domestic soft drinks of adequate quality helps to increase the competitiveness of Russian brands, reduce the consumer health risk, and meet consumer demand for quality products.
Development and research of new method for juice extracting from sugar beet with preliminary pressing
Authors: Ovsyannikov V Yu , Toroptsev V V , Berestovoy A A , Lobacheva N N , Lobacheva M A , Martekha A N 
Published: February 2021

Abstract
The main objectives of the experimental studies were to obtain kinetic patterns and to determine the rational parameters of the pressing processes, ensuring high efficiency of the process of juice obtaining from sugar beets by the press method. The main indicator of the pressing process effectiveness is the yield of beet juice pressed (extruded) in the press, since the parameters of the further production process depend to a large extent on it. In accordance with this, one of the experimental studies aims was to maximize the beet juice yield. To do this, a series of experiments was carried out. Their results made it possible to determine the degree of various factors influence on the juice yield. However, striving for the maximum beet juice yield, it should be taken into account that the resulting juice should be of the highest quality, which would ensure the possibility of its further effective purification. Therefore, in addition to the juice yield, another objective of the experiments was to determine the factors affecting its quality. The total effectiveness of the technology developed will be the result of an optimal combination of the juice extraction value and its quality indicators.
Quality improvement and shelf life of sweets of the Assorty type
Authors: Tkeshelashvili M E , Bobozhonova G A , Sorokina A B , Magomedov G O 
Published: February 2021

Abstract
The current stage of development of the confectionery industry is characterized by a high degree of market saturation with a variety of products. In this regard, perfection of the assortment of products and improving their consumer properties are very relevant and timely. The purpose of the study is the development of the formula composition of sweets of the Assorty type, providing an increase of the nutritional qualities and flavor properties of products. The work is performed at the scientific research institute of «Food security» and the department of commodity science and commodity expertise of Plekhanov Russian University of Economics. Based on the laboratory tests, the composition of the components in the formula of sweets of the Assorty type of increased nutritional qualities was selected. High-protein flour from sunflower shrot was used to provide a high protein content in the product. The possibility of using a valuable food ingredient - powder from carob beans (carob) - as a substitute for cocoa solids has been shown. The nutritional qualities of the developed sweets was calculated, the obtained results confirmed the efficiency of the selected formula composition: the developed products exceed the control sample 1.5 times in protein content, while reducing the fraction of fat, carbohydrates and caloric content. The analysis of the complex of organoleptic indicators points to the high flavor and aroma properties of the developed sweets. The quality control of the developed products was conducted by organoleptic and physico-chemical indicators during storage. It is established that the developed composition provides the quality safety of sweets for 12 months.
Edible cream-like mass: better quality, higher productivity
Authors: Magomedov G O , Plotnikova I V , Zhuravlev A A , Magomedov M G , Sheviakova T A , Tychinin N V 
Published: February 2021

Abstract
Edible cream-like mass has a number of advantages over other confectionery masses. Being more efficient in production, they are also more digestible, more popular, and have a gentle creamy structure. However, they also have a number of drawbacks such as inconsistency, low porosity, high sugar capacity and caloric content. It is not just the chemical composition of ingredients or their basic physical, structural, and mechanical properties, but also the design of whipping machines and the whipping settings that affect the way such pastes develop their creamy structure and other properties. The paper evaluates the production of sugar-less maltodextrin-based cream-like pastes using a highly efficient experimental semi-industrial whipping machine. For production, we used high-DE maltodextrin as well as special fats. We have studied how the ratio of ingredients could affect the quality and the structural-mechanical properties of such mass. We have managed to optimize the recipes to assure the best quality. The samples we produced are of better quality, lower sugar capacity and caloric content. Realization of the presented development will allow one to intensify production process twice, to lower power - and labor input of production, prime cost of products 1.5 times, content of digestible carbohydrates by 50%, the caloric content of products by 126 kcal, to reduce floor spaces.
Management of technological processes of transportation and drying of grain
Authors: Kudryashov V S , Alekseev M V , Ivanov A V , Kozenko I A , Ryazantsev S V 
Published: February 2021

Abstract
The article is devoted to solving management problems in the development of an automated workstation (AWS) of an operator-technologist for managing an elevator with a productivity of 280 tons per hour. In existing control systems, only grain transportation is provided (there are no systems with automatic drying of grain with high accuracy of humidity measurement), automatic formation of grain movement routes is not provided (for each route, it is necessary to draw up technical specifications and make changes to the control program of the system), and more precise control of grain flows (used automatic valves have only open / closed positions). A brief description of the proposed gate valve control algorithms, automatic construction of the grain drying route, filtering grain moisture readings and fragments of the operator’s workstation program (in the indusoft web studio environment) for managing the elevator complex is provided. The proposed solutions allow you to: reduce the emergency downtime of equipment by 20% and the total service time of the complex; weed out unfinished grain for baking in automatic mode for repeated drying; improve product quality due to automatic control of grain overheating; reduce product rejects by 3%, and also reduce the influence of the human factor on the process of transporting and drying grain.
Investigation of the potential of industrial carrot processing waste for the release of bioactive substances
Authors: Markov A S , Dolgolyuk I V , Nazimova E V , Sergeeva I Yu 
Published: February 2021

Abstract
Bioflavonoids have anti-inflammatory, antitumor, neuroprotective, antidiabetic, antimicrobial, antithrombogenic activity. A large amount of these valuable bioactive substances gets wasted waste after processing of fruits and vegetables, carrots in particular. The article studies the possibility of using carrots pulp of the Losinoostrovskaya, Nantes (Nantskaya) and Queen of Autumn (Koroleva Oseni) varieties as a source of flavonoids and carotenoids. It was determined that the highest content of the target substances is extracted using ethanol with a concentration of 96%. We carried out the pectrophotomoteric evaluation of the composition and quantitative determination of flavonoids and carotenoids in pulp. It was found that carotenoids were the predominant component of extracts in the studied pulp samples. Their content was 1.8-1.9 times higher than flavonoids. One of the directions in the development of methods for increasing the efficiency of isolation of bioactive compounds can be methods for increasing the yield of bound phenolic compounds with high biological activity.
Application of a by-product in the production of pressed baker yeast for separating rubber from latex
Authors: Nikulina N S , Bulatetskaya T M , Nikulin S S , Baturina E V , Sannikova N Yu , Pugacheva I N 
Published: February 2021

Abstract
Synthetic rubbers are the most common polymers. They are widely used in the production of a wide variety of products. The requirements for the quality of the obtained polymers constantly are increasing with a corresponding reduction in the cost and environmental tension of these industries. One of the effective areas that allow the production of synthetic rubbers to meet the requirements is the search and application of new technologies for the manufacture of emulsion rubbers. One of the problematic stages in the production of emulsion rubbers is their isolation from latex. Agents that reduce the stability of latex dispersions have low resistance to biological oxidation and are capable of chemically binding the components of the emulsion system, as well as being almost completely removed from wastewater discharged to treatment plants, used to solve this problem. The work presents the results of the use of fertile, a by-product of the production of pressed baker’s yeast, in the technology of styrene-butadiene rubbers production. Its effect on the process of isolation of rubber SKS-30 ARC from latex has been studied. The costs of acidifying and coagulating agents have been determined. The effect of pH medium on the process of rubber isolation from latex at various dosages of fertile has been studied. Rubber compounds based on rubber SKS-30 ARC have been prepared using standard components and they have been vulcanized. The resulting vulcanizates in terms of performance have met all the requirements.
A method for monitoring the violation of the integrity of pipeline communications using a radio wave vibration sensor
Authors: Pilipenko A E , Rudyaga E V , Kukartsev V V , Tynchenko V S , Kurashkin S O , Rogova D V 
Published: February 2021

Abstract
The article discusses the implementation of a continuous vibroacoustic control system, in order to detect leaks and quickly prevent emergencies, describes the principles of their functioning. The existing method of recognizing leaks is considered. The analysis of non-contact methods for measuring vibration parameters is carried out, radio wave methods are highlighted as the most promising. A non-contact radio wave vibration sensor is considered, which is introduced into the pipeline monitoring system. The proposed systems of vibroacoustic control allow one to effectively diagnose the state of the pipeline at low time costs and with a low error in detecting a useful signal. The physical and mathematical meaning of the method being introduced was also considered. The scope of application of the research results relates to industries (heat power, gas and oil fields), in which complex dynamic objects are used with the need to use a non-contact method for monitoring vibration and displacement parameters.
The use of reliability indicators in the design of die tooling of technological processes of hot die forging
Authors: Kutyshkin A V , Shashok A V , Brylova T B 
Published: February 2021

Abstract
The article discusses the use of a number of indicators of the reliability of the functioning of the hot forming process to substantiate the choice of the number of die inserts (die streams) and selection of grades of tool steels for their manufacture. There are such used reliability indicators as the probability of the absence of typical defects in the shape of the stamped forgings, the probability of predominant types of exploitative refusals of the stamp, and the absence of failures in the implementation of the technological process as a whole. The rationale for the expediency of choosing a pre-stream of the die for stamping an axisymmetric forging with a high degree of complexity taking into account the possibility of occurrence of such shape defects as clamping, shooting, and incomplete forging radii during stamping, is considered. When the choice of the grade of tool steel for die inserts was taken into account, there was the occurrence of such typical types of their exploitative refusals as adhesion wear of die streams, the formation of hot cracks and plastic crushing of the forming elements of the stamp streams. The appropriate organizational and technical decisions are adopted on the basis of a comparison of cost indicators characterizing the production costs due to scrap forgings. They are caused by the formation of shape defects during stamping and the occurrence of exploitative refusals of dies. In addition, there are the costs for the manufacture of more complex die tooling and its exploitation, i.e. production quality costs.
Development and justification of parameters of a microwave installation for pre-planting treatment of vegetable seeds
Authors: Mikhailova O V , Novikova G V , Belova M V , Kotin A I , Kazakov A V , Tikhonov A A 
Published: February 2021

Abstract
The article is devoted to the analysis of the dielectric parameters of potato and onion tubers for the development of a microwave installation that provides pre-planting treatment by means of a complex effect of electrophysical factors. The sources of energy were magnetrons, Ultratone or Darsonval. The originality of the research includes analysis of the volume of planting material for determination of the required plant performance; analysis of the dielectric parameters of potatoes depending on the frequency of EMF, humidity, and temperature for calculating the power of dielectric losses per unit volume. Theoretical studies of the dielectric parameters of onions presented their structure as a “capillary model”. The development of the design of a microwave installation for provides a complex effect of electrophysical factors when calibrating onions. The justification of the corona discharge intensity of electric-gas-discharge lamps is in UHFEMF. There is the study of the dynamics of onion-sowing heating, justification of effective treatment modes. The dynamics of onion heating shows that with the power of the microwave generators of 3.4 kW and Darsonval of 80 W, the drum drive power of 0.25 kW, it is possible to ensure the installation capacity of 150-200 kg/h at an energy cost of 0.025 kWh/kg.
Mathematical model of a journal bearing with low-melting and porous coating in its structure on different contacting surfaces with incomplete filling of operating clearance
Authors: Mukutadze M A , Morozova A V , Opatskikh A N , Zadorozhnaya N S 
Published: February 2021

Abstract
The authors consider the development of a mathematical design model of an infinite journal bearing lubricated with a lubricant with Newtonian rheological properties and a melt of a low-melting metal alloy covering the surface of the bearing bush, as well as a porous coating on the surface of the shaft, taking into consideration the dependence of the viscosity characteristics of the lubricant, the melt and the permeability of the porous coatings on the pressure with incomplete filling of the operating clearance. The authors found asymptotic solution of the system of differential equations with respect to the parameter K due to the melt and the rate of dissipation of mechanical energy and the exact self-similar solution for the zero approximation without regard for the melt and the first approximation taking into consideration the melt. This solution was found according to the equation of motion of a viscous incompressible fluid for a thin layer, the equations of continuity, Darcy equation and the equation determining, taking into account the expression for the rate of dissipation of mechanical energy, the profile of the molten contour of the bearing bush with regard to the dependence of the permeability of the porous coating, the viscosity of the lubricant depending on pressure. As a result, the fields of velocities and pressures in the lubricating and porous layers were determined taking into consideration the dependence of the lubricant viscosity and the permeability of the porous coating on pressure, as well as the function Φ1(θ), reasoned by the melt of the bearing bush surface. In addition, the main performance characteristics were determined: load-bearing capacity and friction force.
Scientific and methodological basic principles for determining design of clay acid treatments applied to wells
Authors: Akhmetshina D I , Mukhametshin V V , Kuleshova L S , Batalov D A 
Published: February 2021

Abstract
A new methodological approach is presented in determining design of current clay acid treatments of wells. The proposed scientific and methodological approach allows differentiating for different groups of objects in the Langepass region to determine certain technological parameters of impact on the bottom hole zone of formations, taking into account the features of geological and physical properties of formations and fluids saturating them. In special cases, it is suggested to use acid retarders for reaction with rock. The authors proposed algorithm for determining wells where the maximum effect can be obtained at a specific time.