bluuebunny/crossref_metadata_2025_split huggingface dataset:
Optimization of packaging for prolongation of the keeping period of sublimated food products in Syria
Authors: Alkhair A , Krasnova E S , Gubanova M I , Bannikova O A , Filinskaya J A 
Published: July 2022

Abstract
The article is devoted to the research for selection of a packaging material for sublimated food products that can provide prolongation of their expiration date. There were most perspective film polymeric materials in smells, organic solvents vapors and ultraviolet rays penetrating. Physical and mechanical properties and vapor transmission of polymeric materials were estimated. Strawberry was chosen as a model of sublimated products. An experiment on sublimate drying of strawberry, its packaging in more perspective films (6 variants) and keeping during 39 days was conducted. The data on mass change of sublimated products during their keeping period was presented. On the ground of the experiment results the most perspective variant for keeping sublimated products in Syria was chosen.
Use of yacon in the technology of bread of graded wheat flour
Authors: Derkanosova N M , Vasilenko O A , Shelamova S A , Derkanosov N I 
Published: July 2022

Abstract
Expanding the range of raw ingredients with high concentration of nutrients that are deficient in the diets of the population is in line with modern trends in the field of healthy nutrition. These raw materials include yacon, which is known for its high inulin content, which, during storage or hydrolytic cleavage, is converted to fructose and other compounds in the form of fructans. The rationale for the choice of recipe composition of bread from graded wheat flour with the addition of yacon powder was carried out according to the results of studying the dynamics of the biotechnological characteristics of the dough and the quality of finished products. As it was shown by the results of the study, the introduction of 3.5% by weight of flour of powdered semi-finished product from yacon into the recipe composition improves the texture, taste, and aroma of bread made from graded wheat flour. 7% addition equates the sample to the control in terms of the structure of porosity, volume and shape, but darkens the crumb and makes the color of the crust more pronounced. 10.5% addition of yacon powder leads to the decrease in the sensory perception of bread
Kinetic and technological regularities of the filtration process of suspensions using excipients in the production of baker’s yeast
Authors: Lavrov S V , Belozertsev A S , Barbashin A M , Nickel S A , Berestovoy A A , Dyakova N A 
Published: July 2022

Abstract
Optimal design and management of baker’s yeast production should be based on an in-depth analysis of individual technological processes. Filtration of suspensions using excipients refers to complex technological processes and depends on a large number of factors. In this paper, the kinetic and technological regularities of the process of filtration of suspensions using excipients are considered. The main kinetic regularities of the filtration process are revealed depending on the thickness of the sediment, the pressure drop, concentration, temperature and microbiological purity of the suspension. The effect of the suspension temperature on the main qualitative indicators of yeast: lifting force, acidity and persistence has been established. The performed experimental studies of the filtration process on an industrial continuous vacuum filter and the analysis of the obtained patterns allowed us to formulate a number of recommendations aimed at effective management of the process, reducing losses during the processing of baker’s yeast. Recommendations have also been developed to reduce starch consumption and increase the cycle of operation of the vacuum filter.
Development of pancake recipes for industrial production
Authors: Vasyukova A T , Alekseev A E , Talbi Mounir , Moshkin A V , Bondarenko Yu V , Kulakov V G 
Published: July 2022

Abstract
Functional components of the recipe of pancakes of centralized production on the Shpakovsky apparatus, the Atesy pancake machine, the La Monferrina C1 pancake machine have been developed. It is established that the baking time of one serving is from 57 seconds to 1 minute 11 seconds at a temperature of 250°C. The article presents data on the influence of various liquid media (water, milk), as well as additives of pre-processed powder from plant raw materials (tomato, parsley, dill, apple, carrot, soybean and Jerusalem artichoke) on the structure of liquid unleavened dough prepared for the industrial production of pancake tape using the Shpakovsky apparatus, blinnautomatic e La Monferrina C1, pancake machine Monferrina C1. Various amounts of a modifier based on the use of rice flour made from whole grains, a dispersed powder of vegetable biologically active additives, were added to the flour suspension. Studies have shown that the addition of a small amount of vegetable powder (1,0... 3.0 %) allows one to modify the microstructure of the obtained suspensions. This modification includes refining of rice starch grains, stabilization of the non-delaminating structure with reduced sizes of matrix inclusions of solid particles of plant biologically active additives, as well as the formation of spherical inclusions of rice starch pasteurized at 50 and 100 °C. At the same time, the addition of such modifiers as vegetable additives has little effect on the morphology of the liquid dough consisting of a conditioned aqueous medium and fillers. On all devices, the pancake band was elastic, did not break, was well cut off with a knife-cut off and, compared with the control sample prepared on the basis of wheat flour, was thinner and more uniform throughout the area. Depending on the shape of the drum, the frying surface, the pancakes turned out to be round and rectangular in shape.
Influence of yacon on the quality and safety of bread
Authors: Derkanosova N M , Vasilenko O A , Shelamova S A , Derkanosov N I 
Published: July 2022

Abstract
The prospects of using Yudinka yacon as an ingredient ensuring the quality and safety of bakery products are considered. To increase the technological effectiveness of the use of yacon, pre-drying and grinding of root tubers of yacon are proposed. The composition of the powdered semi-finished product has been studied. Qualitative characteristics and prebiotic properties have been demonstrated by preliminary studies. The maturation processes of the dough from varietal wheat flour with the introduction of various dosages of the enriching ingredient have been studied. From the point of view of organoleptic, quality and safety indicators, the content of physiologically valuable nutrients - dietary fiber, iron and selenium, it is recommended to add 7% of powdered semi-finished yacon to the bread recipe from high-quality wheat flour.
Introduction of innovative ways of drying mushrooms
Authors: Belyaeva M A , Gajour A A , Koroleva E I , Bezotosova O K , Eremin A E 
Published: July 2022

Abstract
The article presents the results of research work to identify the optimal parameters of drying mushrooms, shows the nutritional value of mushrooms. The process of drying mushrooms can significantly improve the taste and nutritional properties of this product, improve its quality, make it more easily digestible by the human body, as well as increase the shelf life of the product and facilitate its transportation. The optimal parameters and a more acceptable method of drying mushrooms are proposed, in which the organoleptic parameters are improved, the required parameters are achieved, the humidity of the mushrooms is set by the technical conditions and GOST standards, while the duration of drying and the cost of the process are minimized.
Full factorial experiment to determine optimal technological modes in production of enzymed canned pond fish
Authors: Alekhina A V , Nazina L I , Kutsova A E , Kosenko I S , Pegina A N , Egorova G N 
Published: July 2022

Abstract
In the context of modern market economy, successful performance of enterprises should be ensured by high quality and competitive produce. The modern processing industry is becoming increasingly dependent on enzyme preparations used in food production. The paper deals with some optimal production conditions for cathepsin-supplemented canned pond fish used for increasing the efficiency of technological processes to reduce the duration of salting and ensure quality canned fish that meet consumer preferences. A full-factor experiment in salting cathepsin-supplemented pond fish determined the magnitude of quantitative effects on the pH value and salt content in the product.
Technology of producing butter with long-term storage from goat milk
Authors: Pavlova T A , Dunaev A V , Danilova E S 
Published: July 2022

Abstract
Goat milk is a unique food product. The composition and properties of raw goat milk for butter manufacture were studied. The technology of producing goat butter by the cream churning method was described. The storage capacity of goat butter was studied in two temperature conditions: plus (3 ± 2) °C (mode I) and minus (16 ± 2) °C (mode II). Assessment of quality indicators for storage mode I was made at the beginning and end of the storage period, that is, when the butter reached 45 days of age. Butter quality indicators for storage mode II were monitored after 2 months, i.e. upon reaching the shelf life of 60, 120 and 180 days. In the work, the generally accepted methods of studying biochemical (acidity of butter and fatty phase, acidity of milk plasma) indicators of butter quality, as well as original instrumental methods for studying the taste and aroma of goat butter – gas headspace chromatography, were used. Flavoring bouquet of goat butter was investigated by gas chromatographic tests. The defining features of the flavoring bouquet of the butter, volatile flavoring substances, were established, the dynamics of changes in its quality indicators in storage was studied. The features of the fatty acid composition of the fatty phase of goat butter were determined. The possibility of long-term storage of goat butter while maintaining its organoleptic, biochemical and other quality indicators has been proven.
Application of two-stage salting of meat by-products in pork whole-muscle production with abnormal autolysis
Authors: Kutsova A E , Polyanskikh S V , Ilyina N M , Slobodyanik V S , Maslova Yu F , Kutsov S V 
Published: July 2022

Abstract
Currently, in order to intensify technological processes, improve organoleptic indices of produced products and increase the output of finished products, multicomponent brines are used in pumping meat by-products. All components of pumping brines act in combination and affect osmotic, diffusion and biochemical processes in meat by-products. As a result of selecting brine components with directed action, a product of a given quality can be obtained. Since all brine components interact with each other, this can lead to an uncontrolled salting, so attention should be paid to the development of technologies and formulations of multicomponent brines taking into account the properties of raw materials and salting ingredients. The purpose of the study was to substantiate the choice of an enzyme preparation for the production of whole-muscle products, as well as to develop a scheme for salting and ripening raw materials taking into account the characteristics of the interaction of salting ingredients with each other. The experimental studies proposed a two-stage technology for pumping meat raw materials with brine prepared from curd whey using a complex of proteolytic enzymes. Products developed on the basis of the proposed technology were characterized by good organoleptic indices and functionally technological properties. Thus, the use of two-stage salting in the production of whole-muscle products will increase the quality and nutritional value, expand the range, and will make it possible to comprehensively use valuable meat by-products due to the possibility of adjusting its initial properties.
Girasol syrup in creation of special fermented milk drinks
Authors: Suhareva T N , Sergienko I V 
Published: July 2022

Abstract
The high content of inulin in girasol tubers makes it possible to use it as raw material for the diabetic food production: juice, flour, syrup, confectionery and bakery products. The rich composition of biologically active substances in girasol tubers gives this plant advantages for creating highly effective medicines. The beneficial effect of girasol on the metabolism regulation diseases of diabetes, hypertension, arrhythmia, atherosclerosis, coronary heart disease, obesity has been proven. The use of girasol in food causes a diuretic, choleretic, laxative, restorative and tonic effect, it is recommended for gastrointestinal tract diseases, urolithiasis and cholelithiasis, removes toxins and slags from the body, calms the nervous system. Girasol syrup surpasses many other vegetable syrups in terms of the concentration of carbohydrates, minerals and vitamins. It contains sugar, calcium, magnesium, and phosphorus salts. A large amount of iron is present, which is necessary for the processes of hematopoiesis. Easy digestibility and nutritional value make it indispensable for impaired liver and kidney function. New fermented baked milk is a functional food product that is useful for people with diabetes, obesity and other diseases that exclude or limit sugar consumption. Girasol activates the nervous, immune, and endocrine systems, improves blood quality. Organic acids in girasol have an antioxidant effect.
Calculation methods in the meat and egg sausages technology
Authors: Agafonychev V P , Makhonina V N 
Published: July 2022

Abstract
Poultry sausages are available on the Russian market. The solution of the problem of increasing the volume and expanding the range of these products requires the introduction of new technological techniques in the process of its production. It is known that the high quality of boiled and semi-smoked sausages provides an optimal ratio of protein, fat and water in minced meat (P/F/W), but in the framework of traditional technology, due to the heterogeneity of the chemical composition of meat raw materials, it is very difficult to meet this requirement in practice. A solution to this problem is proposed by selecting meat raw materials based on a method that allows providing a given ratio of P/F/W in sausage filling by calculation. Within the framework of traditional technology, the mass fraction of useful egg components in the composition of boiled sausages is limited to 5% -10% due to the occurrence of a specific taste if it is exceeded. As a technological technique that eliminates this drawback, the freezing of egg components before being added to the minced meat was used, which allowed one to increase the mass fraction of egg components in sausages to 35% -45%. The mechanism of changes to which frozen particles of egg components are subject during the preparation and heat treatment of sausage filling is revealed. Based on the knowledge of this mechanism, using the energy balance method, a method for calculating the duration of defrosting egg components of meat and egg products, depending on the mass of particles and the temperature of the minced meat, was developed. The proposed methods are applied in the production of prototypes of products and used in the development of technical documentation for the production of sausages with a high content of egg components.
Development of technology for minced beef products using by-products
Authors: Brazhnaia I E , Benzik I N , Kulik O M , Sudak C N 
Published: July 2022

Abstract
The article studies the relevance and necessity of using by-products in the technology of food production, outlines the technology for the production of minced beef products using by-products, in particular, beef lung for the production of cutlet mass. The results of a sociological survey and analysis of consumer preferences of the population of Murmansk in relation to finished products and semi-finished products using by-products in technology are presented. A basic recipe for chopped products with by-products has been developed and its optimization has been carried out using the method of computer modeling. To search for a formulation close to the optimal formulation, the method of rotatable orthohanolic experiment planning was used. The results were processed according to standard methods using the Datafit 9.0 computer program. Experimental results of mathematical modeling are presented. The analysis of the obtained results has been carried out. It was found that chopped products made according to the specified recipe are well formed, during heat treatment they retain their shape, the taste of offal is weakly noticeable.
The influence of technological methods for the production of ripening cheeses on the development and metabolism of the acid-forming component of the bacterial starter culture of Lactococcus lactis subsp. cremoris.
Authors: Sviridenko G M , Shukhalova O M 
Published: July 2022

Abstract
Cheese is a food product obtained by concentration and biotransformation of the main components of milk under the influence of enzymes of microorganisms and physicochemical factors. The article presents the results of the influence of various technological parameters of the production of ripening cheeses on the course of microbiological and biochemical processes under the influence of starter microorganisms of Lactococcus lactis subsp. cremoris. As part of the research, Gouda-type cheeses with a fat mass fraction of 45 % were produced using a combination of Lactococcus lactis subsp. cremoris. The degree of influence of the temperature of the second heating, salt content and ripening conditions on the course of physicochemical, biochemical and organoleptic processes and quality indicators of cheese, determined by the level of development and metabolism of the used starter cultures, was evaluated. The best result was obtained with a combination of the temperature of the second heating (38±0.5) °C, the salt concentration in the finished product (2.8±0.1) % and the ripening temperature (11±1) °C, which provided conditions for the directed development and metabolism of starter microorganisms of Lactococcus lactis subsp. cremoris.
Prospects for the use of minced tilapia meat in the production of multicomponent fish-based pates
Authors: Dvoryaninova O P , Sokolov A V , Sukharev I N , Shubkin S Yu , Zakharov V L 
Published: July 2022

Abstract
The paper considers the prospects of the use of minced tilapia in the production of multicomponent fish-based pates with the addition of vegetable raw materials. A recipe for fish pate Raduzhny and a technological scheme for its production are developed. The analysis of the technological process shows that the product is characterized by a high stable yield and minimal losses. The developed product has a high biological value of proteins (87.44%), which is associated with a high degree of balance in the composition of amino acids. The evaluation of organoleptic and physicochemical indicators proves that the Raduzhny fish pate has high consumer properties.
Technological approaches in the production of soft cheeses using the milk of cows of the red-mottled breed of the Voronezh type of organic production
Authors: Derkanosova A A , Kurchaeva E E , Artemov E S , Vostroilov A V , Kashirina N A , Karpeeva E V 
Published: July 2022

Abstract
The main task of dairy cattle breeding is to increase the productivity of cows, which is closely related to the characteristics of processed raw materials and the expansion of the range of produced cheeses. The aim of the study is to study the influence of the genetic potential of the red-mottled cattle breed on the technological properties and cheese suitability of milk. The results of studies on the effect of the enzyme – probiotic additive "Rumifit" – on the chemical composition and amino acid balance of the milk of the red-mottled breed of cows of the Voronezh type are presented. The production of soft cheeses was from three groups of animals. The 1st group (control) received a standard feed ration, accepted in the conditions of LLC "Bolshevik". The 2nd group of animals received the enzyme-probiotic drug "Rumifit" in a dosage of 80 cm3 per animal head; the 3rd group of animals received the probiotic drug "Rumifit" in a dosage of 60 cm3 per animal head. The prospects of obtaining soft cheeses of a combined composition by including a protein concentrate of masha beans in a normalized mixture to increase their nutritional value are shown. The effect of the dosage of the mash bean concentrate on the duration of milk coagulation at different temperatures has been studied. A comparative assessment of the organoleptic and physico– chemical parameters of the obtained cheeses is presented. The conducted studies have shown that a sample of soft cheese obtained from the milk of first-calf cows receiving the enzyme-probiotic "Rumifit" in the diet at a dosage of 80 cm3 per head for 10 days with a cycle after 21 days during the entire lactation period had high organoleptic characteristics and increased nutritional value. This determines the ways of using this milk in cheese making.
Production of meat products based on organic rabbit breeding resources with the inclusion of protein-carbohydrate composites of plant origin
Authors: Kurchaeva E E , Derkanosova N M , Kalashnikova S V , Glinkina I M , Popova Ya A , Zvyagin R N 
Published: July 2022

Abstract
The World Health Organization recommends limiting the consumption of processed and red meat products due to the increased risk of developing cancer of the gastrointestinal tract of people and a decrease in immunity with a new coronavirus infection. An alternative to red meat is rabbit meat, rich in polyunsaturated fatty acids, which prevent carcinogenesis, causing apoptosis, control the cell cycle and the production of eicosanoids. For the production of meat products, dietary supplements are traditionally used to improve the consistency and increase the yield of finished products, which in some cases do not meet safety requirements. In this context, the use of rationally selected biopolymer plant complexes in combination with a protein component of animal origin is promising and can be safely used in the production cycle of products of various compositions. To obtain meat products based on rabbit meat using biotechnological approaches, protein-carbohydrate complexes containing sprouted forms of legumes, jerusalem artichoke dietary fibers and composites of animal and vegetable origin have been developed. Protein-carbohydrate complexes contained 17.2 – 23.7% protein, 2.20 – 4.70% fat and 18.2 – 21.8% dietary fiber in their composition. And conducting a biological assessment on a test culture indicates that the developed protein-carbohydrate complexes are physiological for biotest, that is, they have the necessary level of safety, which allows them to be recommended for enriching meat-based food systems and expanding the range of products produced by meat processing enterprises.