bluuebunny/crossref_metadata_2025_split huggingface dataset:
Assessment of atmospheric air damage as a result of the activities of large food and processing enterprises
Authors: Plotnikova R N 
Published: July 2022

Abstract
Most states implement economic and manufacturing activity that can endanger their environmental equilibrium concerning nature in terms of both the kind and form of environmental and economic damage, including a negative impact on its individual objects due to the ingress of various toxicants into the atmospheric air, water bodies, soil, and the disposal of production and consumption waste. Within the framework of ecological and economic damage, according to which the damage to the environment is assessed, as a rule, real environmental, financial, material, and social losses associated with the loss of natural, labour, and material financial resources, the decline in the social and hygienic living conditions of the population, and the economic and economic stage of the country's development are taken into account. The methods used in the Russian Federation for calculating environmental and economic damage and assessing the amount of damage caused to atmospheric air as a component of the natural environment are based on different approaches and, accordingly, have different financial values. For working large establishments engaged in the food and processing industry when implementing technological processes include enterprises belonging to the I - III categories in terms of negative environmental impact. They are located in the Central Chernozem region, where an assessment of the harm and environmental and economic damage caused by emissions of toxicants into the atmospheric air in masses exceeding certain standards laid down in the environmental and technological documentation of enterprises was carried out. As a result of a comparative assessment, it was found that with the simultaneous presence of anthropogenic toxicants in the atmospheric air of the Central Chernozem region, the amount of damage to the natural environment increases 3.46 times. When determining the contribution of the main atmospheric pollutants, including greenhouse gases and suspended substances, to the assessment of environmental harm, the priority of suspended substances as the most dangerous is noted in terms of ensuring and increasing the greenhouse effect with a share of participation in the assessment up to 76 %, and carbon monoxide up to 7.44 %.
Functional analysis of the technological complex for curd whey concentration by moisture freezing
Authors: Ovsyannikov V Yu , Klyuchnikov A I , Lobacheva N N , Klyuchnikova D V , Lobacheva M A , Davydov A M 
Published: July 2022

Abstract
The assessment of the accuracy and stability of the technological system functioning for continuous concentration of curd whey by moisture freezing was carried out in the work. Systematic and random components of production errors were identified in the course of experiments. A set of measures aimed at their partial or complete elimination due to the controllability of technological flows within the existing tolerance fields for the quality indicators of finished products was proposed by the authors. Evaluation of the functioning of the existing technological stream of curd whey concentration showed that the probability of the conditioned products yield for all investigated subsystems decreases over the studied time period from 95 ... 98% to 72%. Taking into account the analysis of the functioning accuracy and stability diagrams, it was revealed that the maximum production error increases from 0.1 to 0.3 in the subsystem for curd whey concentration. The progressive error in the whey concentration subsystem is due to the fact that the accuracy and stability of its functioning are significantly influenced by random changes in the temperature regime of the whey entering the freezing unit after the preliminary membrane concentration. Additional elements that provide the supply of a molten ice solution for whey cooling after pasteurization, the supply of a molten ice solution for curd whey preliminary cooling before moisture freezing, curd whey cooling before moisture freezing, cooling the refrigerating machine condenser were proposed to be introduced into the technological scheme structure to improve the nature of the operation. This made it possible to stabilize the whey parameters supplied for moisture freezing. A new scheme of the technological line for the concentration of curd whey by freezing was proposed according to the performed analysis of the functioning accuracy and stability.
Qualimetric assessment of methods for the determination of allergens in meat products
Authors: Chernukha I M , Kryuchenko E V , Kuzlyakina Yu A , Zamula V S 
Published: July 2022

Abstract
People with food allergies (there are up to 10% of them in the world) must follow a special diet to prevent the manifestation of allergic reactions. WHO regularly specifies and updates the list of allergens. In the world there is no single approach to determine the minimum concentration of an allergen that can cause an allergic reaction, known as a threshold dose. The controlling authorities of many countries, realizing the seriousness of threats to the health of citizens associated with food allergies, are adopting laws, regulations and standards which require the indication of the possibility of allergens on the labeling of food products, thereby ensuring that they are not consumed by the population vulnerable to food allergies. The scope of food allergen management is much broader than just food labeling and is not possible without modern methodology and analytical methods. Various methods are used to control the presence of allergens in food products, both qualitative and quantitative. The concentration of an allergen that can cause a serious threat to health can be calculated in micro- and nanograms. Therefore, approaches are constantly being developed to increase the sensitivity of methods for detecting allergens in food. These are immune-analytical, mass spectrometric, chromatographic, histological methods, methods based on amplification of nucleic acids, proteomic analysis and methods using biosensors. The paper considers these methods, their advantages and disadvantages. The authors carried out a qualimetric assessment of these methods in order to determine the most effective method for detecting allergens. It will provide consumers with high-quality and safe products.
Application of brewing waste in the technology of synthetic polymers
Authors: Sannikova N Yu , Baturina E V , Vlasova L A , Rudyka E A , Nikulin S S , Ponomareva E Yu 
Published: July 2022

Abstract
At present, much attention is paid to the production of synthetic polymers. The production of rubbers by emulsion polymerization is of particular interest. Sodium chloride, currently used as a coagulating agent, has a high consumption of up to 200 kg / t of rubber and increases environmental pollution. In the presented work, for the first time, the possibility of using dispersed systems of brewing waste (yeast) to reduce the aggregate stability is considered. The use of waste material in the technology of extracting rubber from latex makes it possible to exclude sodium chloride from the technological cycle. The use of a system based on a protein coagulant makes it possible to achieve complete separation of rubber from latex at a waste consumption of 10-15 kg / t of rubber. The best results were achieved when yeast pre-acidified with sulfuric acid was used in this process, which leads to charging the nitrogen atom of the protein component. It was noted that the best temperature regime for the process of rubber extraction from latex is 1-20 ° C. An increase in temperature to 60 ° C leads to an increase in the consumption of coagulant by 5 kg / t of rubber. According to all the main physical and mechanical indicators, rubbers isolated by this technology meet the requirements.
Modification of ultrasonic machining of polyolefinic, starch-containing composite materials in the process of extrusion
Authors: Tveritnikova I S , Kirsh I A , Beznaeva O V 
Published: July 2022

Abstract
Nowadays the problem of polymeric and bio-degradable materials producing aimed at the load decrease of the environment is paid more and more attention. The development and study of such materials are the main research priorities. In the field of polymeric and biodegradable materials producing the research of biocomposites on the basis of natural and synthetic polymers is made. A lot of attention is paid to questions of composition modification for the activation of the polymer matrix destruction. The aim of the study was to examine the effect of ultrasonic machining on the properties of polyolefinic starch-containing compositions and to get compositions with the accelerated period of biodestruction. The following materials were chosen for the research: polyethylene, polypropylene and starch as a filler. As the result of the performed research the following conclusions can be done: 1) the increase of the starch loading brings to the decrease of the physical and mechanical properties; 2) the effect of the ultrasonic machining on polymeric compositions increases deformative and strength properties, and helps to accelerate the process of destruction.
Selection of a system for automatic control of the sterilization process of canned food in an industrial autoclave
Authors: Mokrushin S A , Nazoikin E A , Zabenkova N A , Blagoveschenskiy V G , Terekhin A R , Galkin N S 
Published: July 2022

Abstract
The article proposes an automatic control system that meets the technical criteria of the technological process of sterilization of canned food in an industrial autoclave. The proposed algorithm of operation and the developed structure of the automatic process control system implement modern automatic control laws and take into account the mutual influence of control coordinates. A two-circuit four-channel temperature and pressure regulator in the autoclave has been developed, which reduces the volume of defective products and saves energy resources, due to a more accurate correction of the mutual influence of control circuits. The regulator is the basis for creating an automatic control system that allows compensating for disturbing effects associated with changes in technological parameters. The proposed control device can be used to improve existing and create new automatic control systems for sterilization installations. The reliability of the study was proved by means of simulation modeling and comparison of the results with experiments on the operating equipment of the cannery.
Mathematical model of the extrusion process of grain crops during non-isothermal flow of crop melting to the temperature at the beginning of the Maillard reaction
Authors: Ostrikov A N , Vasilenko V N , Frolova L N , Kochkin I B , Eremin I D 
Published: July 2022

Abstract
To describe the non-isothermal flow of grain crops melt in the extruder, the equations of motion, the equation of continuity, the equation of energy (heat balance), and the rheological equation were chosen as initial equations. To solve the model, the following assumptions were made. The flow of a moving viscous medium is assumed to be laminar and steady. The forces of inertia and gravity are so small compared to the forces of friction and pressure that they can be neglected. A viscous medium (melt) is an incompressible liquid characterized by constant thermal conductivity and thermal diffusivity. The change in thermal conductivity in the longitudinal direction was neglected due to the fact that convective heat transfer in the direction of flow is higher than the heat transfer by thermal conductivity. Heat transfer in the direction perpendicular to flow of the melt occurs only due to thermal conductivity. To solve the system of equations taking into account convective heat transfer, a numerical finite difference method was used, according to which the considered area (extruder channel) is divided into computational cells using a grid. The grid consisted of rectangular cells with a constant step between nodes, which exactly lie on the boundaries of the integration region. In this case, the differential equations were transformed into difference equations by replacing the derivatives at a point with finite differences along the cell boundaries. As a result, a mathematical model of non-isothermal melt flow in the extruder channel was obtained. To solve a mathematical model of the grain crops extrusion process with a non-isothermal flow of their melts, a program in the programming language C++ was compiled. A non-isothermal mathematical model of the grain crops extrusion process at temperatures at the beginning of the Maillard reaction, i.e., up to 120-125 °C, was obtained, which makes it possible to reveal the nature of the temperature change along the length of the extruder. Comparative analysis of the results of the numerical solution and experimental data showed good convergence: the standard deviation did not exceed 12.7%.
Study of the production process of extruded feed and evaluation of the quality of the resulting product using software methods
Authors: Kovaleva E N , Safonova Yu A , Lemeshkin A V , Agaeva N Yu , Machtakov S G , Shchetilina I P 
Published: July 2022

Abstract
Enterprises for the production of food products are mainly aimed at obtaining a product with the best quality. To obtain the final product with the specified quality indicators, it is necessary to control the process that ensures its production. Therefore, in the present it is relevant to talk about quality management, which includes not only the control indicators of the finished product, but also the establishment of parameters that determine the technological process. The production of co-extruded feed mixtures is innovative. The distinctive feature of these feed mixtures is their increased nutritional value due to the use of non-traditional types of raw materials. It is possible to evaluate the quality of the mixtures obtained not only by conducting laboratory experiments, but also in an empirical way, using mathematical modeling methods and their software implementation. Thus, the relevance of the topic is dictated by the need to improve the evaluation systems of technological processes based on the mathematical apparatus and programming methods.
Development and research of a digital control system for juice consumption after the diffusion apparatus in sugar production
Authors: Alekseev M V , Kudryashov V S , Gavrilov A N , Ivanov A V , Kozenko I A , Sukhanova N V 
Published: July 2022

Abstract
The article is devoted to solving the problem of stabilizing the flow rate of diffusion juice at the outlet from the buffer tank under conditions of an unstable hydrodynamic mode of operation of the diffusion apparatus in sugar production. The existing system does not provide effective stabilization of the juice consumption in case of significant fluctuations in the level and situations arise when the buffer tank is empty or overflowed. A digital control system is proposed that improves the dynamic accuracy of juice flow stabilization due to digital correction according to the integral law of setting the flow regulator according to filtered (smoothed) level values and including proportional, differential components in the correction algorithm when the level leaves the “smooth” control area. The effectiveness of the digital control system is confirmed by mathematical modeling in various modes.
Improving the effectiveness of preliminary heat treatment (blanching) of cartilage fish of the Northern Basin
Authors: Zhikhoruk A , Golubeva O , Malaeva A 
Published: July 2022

Abstract
Blanching is the process of preliminary heat treatment (PHT) of raw materials or semi-finished products before canning using various methods, which serves to inactivate unfavorable enzymes, improve organoleptic properties of the product produced and increase its storage period. Modern trend to rationalization of raw material processing requires the search for new methods of more efficient use of natural resources. Existing traditional blanching technology is well developed, but has a number of significant drawbacks. The article presents the methodology of experimental research focused on combined blanching, delivers the overview results of the most rational temperature of pre-heat treatment (combined blanching - water-steam), the effect of the steam generator capacity on the loss of raw materials mass and PHT is assessed. The article analyzes the advantages and disadvantages of blanching with water and steam separately. The use of both methods in one technological process made it possible to mitigate the disadvantages of each method individually. While improving the method of combined blanching, a mathematical model was obtained, allowing to perform the prediction calculation of rational modes of PHT of thorny skate, to produce a product with the necessary final characteristics. Based on the results of improving the method of combined blanching, with sequential use of water and steam, a continuous PHT tunnel-type unit was designed. It was decided to issue the patent on this utility model. The use of combined methods allows reducing the impact of disadvantages of each method applied. The technology of using combined blanching will make it possible to process the underutilized water biological resources of the northern seas, broaden the product range and reduce the price of the product for the consumer.
High-frequency acoustic cavitation in the technology of producing milk and dairy products
Authors: Kanina K A , Krasulya O N , Zhizhin N A 
Published: July 2022

Abstract
The article tells us about the issue of the influence of high-frequency acoustic cavitation on the quality characteristics of raw milk and white cheese produced with its use. It is shown that with the duration of milk processing for 30 minutes and the impact power of 45 kHz, the number of bacteria of the Escherichia coli group decreases by 40% and native calcium is preserved, which is subsequently necessary for the formation of a high-quality cheese layer. The effect of high-frequency acoustic cavitation on the components of milk, such as fat and protein, has been studied. It is established that during the initial period of exposure to high-frequency cavitation, there is a crushing of fat particles - homogenization with subsequent agglomeration, and then the release of free (destabilized) fat. It is worth noting that acoustic cavitation does not have a negative effect on the protein component of milk. Thus, whey proteins, which are most susceptible to denaturation (precipitation) during heat treatment, remain in the native state during cavitation exposure. The authors concluded that high-frequency acoustic exposure is technologically feasible in the production of high-protein products, in particular, in the production of white cheese. The results of histological analysis indicate that calcium in this type of processing in cheese has a structured appearance and larger associations in size compared to cheese obtained from unprocessed milk, which has a positive effect on the quality of the protein matrix of the product.
Theoretical and experimental determination of number of impacts required for caryopsis destruction
Authors: Voronin V V , Smyshlyaev A A , Orobinsky V I , Vorokhobin A V , Chekhunov O A , Merchalov S V 
Published: July 2022

Abstract
The article presents theoretical and experimental studies to determine the number of impacts to destroy the caryopsis. To substantiate the number of shock impacts, the Rebinder’s equation for determining the work on grinding was taken as the basis for theoretical studies. The transformation and development of the Rebinder’s equation enabled to theoretically obtain expressions for determining the amount of work required for guaranteed destruction of the caryopsis when a single impact was applied. An equation for determining the work of a particle destruction during a multiple number of impacts was also obtained. Its transformation enabled to obtain a function and implement a theoretical nomogram. The performed theoretical analysis of the obtained nomogram enabled to consider the energy costs when determining the required number of impacts for guaranteed caryopsis destruction at certain voltages. To validate the theoretical studies, the experiments on breaking down whole grains of wheat and barley were carried out. To conduct the experiments, an experimental setup to perform a series of experiments was developed. As a result of experimental studies, the value of the limiting stresses, at which no grain destruction is observed with any number of impacts, was determined. The magnitude of the stress for a single impact for guaranteed destruction of the caryopsis was determined. The main result of the experiments is the determination of the number of impacts for the destruction of barley and wheat kernels with minimal energy consumption.
Substantiation for variables technological modes convective and microwave drying of apples
Authors: Kalashnikov G V , Litvinov E V , Bunin E S , Makeev S V 
Published: July 2022

Abstract
The processes of dehydration and transformation of dry matter of apples are experimentally studied on the basis of differential thermal and thermogravimetric analysis. The kinetics of the process of apple thermolysis was investigated on the basis of differential thermal and thermogravimetric analysis. The thermoanalytical curves obtained by the method of non-isothermal kinetics were based on the experimental dependences of the change in the mass of the TGA sample, the rate of temperature change DTA, and the rate of change in the DTG mass. Differential thermal analysis was used to determine the thermal effect of the dehydration reaction. For apples in the temperature range of (376 ... 475) K, an endothermic effect is noted with an increase in temperature to (473 ... 495) K, a significant destruction of substances is noted. On the basis of the performed theoretical and experimental studies, it is proposed to use variable thermal effects during convective and microwave drying, as well as variable hydrodynamic regimes of a layer of dispersed material in the production of rapidly recovered dried apples.
Temporal electric field of a helium plasma jet by electric field induced second harmonic (E-FISH) method
Authors: LI Xu , JIN Shaohui , SONG Ke , NIE Lanlan , LIU Dawei , LU Xinpei 
Published: July 2022

Abstract
Electric field is an important parameter of plasma, which is related to electron temperature, electron density, excited species density, and so on. In this work, the electric field of an atmospheric pressure plasma jet is diagnosed by the electric field induced second harmonic (E-FISH) method, and the time-resolved electric field under different conditions is investigated. When positive pulse voltage is applied, the electric field has a peak of about 25 kV cm−1 at the rising edge of the voltage pulse. A dark channel is left behind the plasma bullet and the electric field in the dark channel is about 5 kV cm−1. On the other hand, when negative pulse voltage is applied, the electric field has a peak of −16 kV cm−1 when the negative voltage is increased to −8 kV. A relatively bright channel is left behind the plasma head and the electric field in this relatively bright channel is about −6 kV cm−1. When the pulse rising time increases from 60 to 200 ns, the peak electric field at both the rising edge and the falling edge of the voltage decreases significantly. When 0.5% of oxygen is added to the main working gas helium, the peak electric field at the rising edge is only about 15 kV cm−1. On the other hand, when 0.5% nitrogen is added, the peak electric field increases especially at the falling edge of the voltage pulse, where it increases reversely from −12 to −16 kV cm−1 (the minus sign only represents the direction of electric field).