bluuebunny/crossref_metadata_2025_split huggingface dataset:
Analysis and optimization of self-powered parallel synchronized switch harvesting on inductor circuit for piezoelectric energy harvesting
Authors: Zhang Bin , Liu Hongsheng , Hu Bingxin , Zhou Shengxi 
Published: July 2022

Abstract
Due to its strong environmental robustness and high energy density, piezoelectric energy harvesting is considered one of the most promising methods to power wireless sensor nodes under extreme conditions. The interface circuit is essential to a piezoelectric energy harvester to reduce internal energy dissipation, achieve impedance matching, and improve energy conversion efficiency. Existing researches show that a parallel synchronized switch harvesting on inductor (P-SSHI) interface circuit compared with a standard energy harvesting (SEH) circuit can significantly improve the output power. Therefore, this paper proposes a self-powered optimized PSSHI (SP-OPSSHI) circuit, which adopts a new peak detection switching circuit to replace the switches in the P-SSHI circuit. It can realize switch control without an external starting power supply, i.e. cold start. Compared with an existing self-powered PSSHI (SP-PSSHI) circuit, it can effectively eliminate the ‘second inversion’ phenomenon caused by the parasitic capacitors of transistors after the voltage inversion process. The cause and effect of ‘second inversion’ on energy harvesting are analyzed in this study. Then, the working principle and process of the optimized circuit are discussed, and energy harvesting under the ideal state is conducted. Finally, the SP-OPSSHI circuit is developed and tested. The experimental waveforms show that the SP-OPSSHI circuit compared with the SP-PSSHI circuit can significantly reduce the impact of parasitic capacitors in the energy harvesting process. The output performance of the SP-OPSSH circuit is tested with the variation of resistance. The experimental results indicate that the SP-OPSSHI circuit has an optimal load resistance of 350 kΩ, achieving a maximum harvested power being 2.91 times that of the SEH circuit.
A miniaturized high isolation printed diplexer model based on band pass filter technique for 4G-LTE/5G-Sub 6 GHz applications
Authors: Slimani A. , Das Sudipta , Madhav B.T.P. , El Alami A. , Bennani S.D. , Jorio M. 
Published: July 2022

Abstract
This paper presents the design of a high isolation
miniaturized compact diplexer model based on Band-Pass Filter
technique, which is intended especially for a lower band
[1.7 GHz to 1.9 GHz] fixed for 4G-LTE and a
higher band [3.4 GHz to 3.8 GHz] fixed for
5G Sub-6 GHz. The designed diplexer is very compact with an overall
size of 11× 36.49 mm2. The proposed design
method is implemented by directly combining two band pass filters
(BPFs) with separated electric and magnetic coupling distribution
and designed with planar structures on a Rogers RT/duroid 6010LM
substrate with a relative dielectric constant of 10.2, which
simplifies significantly the design process of diplexer. The
performance of this structure is presented and discussed in terms of
its important characteristics: Impedance matching, Transmission
losses and Isolation. Good agreements between simulated and measured
results are achieved, which successfully verifies the proposed
design method.
Gaussian quantum estimation of the loss parameter in a thermal environment
Authors: Jonsson Robert , Di Candia Roberto 
Published: July 2022

Abstract
Lossy bosonic channels play an important role in a number of quantum information tasks, since they well approximate thermal dissipation in an experiment. Here, we characterize their metrological power in the idler-free and entanglement-assisted cases, using respectively single- and two-mode Gaussian states as probes. In the problem of estimating the loss parameter, we study the power-constrained quantum Fisher information (QFI) for generic temperature and loss parameter regimes, showing qualitative behaviours of the optimal probes. We show semi-analytically that the two-mode squeezed-vacuum state optimizes the QFI for any value of the loss parameter and temperature. We discuss the optimization of the total QFI, where the number of probes is allowed to vary by keeping the total power constrained. In this context, we elucidate the role of the ‘shadow-effect’, or passive signature, for reaching a quantum advantage. Finally, we discuss the implications of our results for the quantum illumination and quantum reading protocols.
Entanglement monotones from complementarity relations
Authors: Basso Marcos L W , Maziero Jonas 
Published: July 2022

Abstract
Bohr’s complementarity and Schrödinger’s entanglement are two prominent physical characters of quantum systems. In this article, we formally connect them. It is known that complementarity relations for wave-particle duality are saturated only for pure, single-quanton, quantum states. For mixed states, the wave-particle quantifiers never saturate a complementarity relation and can even reach zero for a maximally mixed state. To fully characterize a quanton, it is not enough to consider its wave-particle aspect; we have also to regard its quantum correlations with other systems. Here we prove that for any complete complementarity relation involving predictability and visibility measures that satisfy the criteria established in the literature, the corresponding quantum correlations are entanglement monotones. Therefore, we formally connect entanglement monotones with complementarity relations without appealing to a particular measure.
An influence of a load coefficient in refrigeration chambers on carrots preservation
Authors: Nikolaeva M A , Eliseeva L G , Gribova N A 
Published: July 2022

Abstract
The following paper represents a study of one of a significant factor in fruit and vegetable products preservation - the load coefficient of refrigeration chambers, and based on the authors’ experimental study of carrots preservation in storages with 50 and 30% load, which is most typical of spring storage of root crops. The problem of fruits and vegetables preservation dependence on the load factor of storages has not been considered enough in scientific literature, which was confirmed in the review of literature sources in this field. Also it has been revealed that the load factor of chambers has a significant effect on the output of standard products, registered losses and natural loss. The especially negative effect of underloading the chambers (by 70%) is shown in the spring period (when they already were storaged for 6 months). At once, the load factor influence on preservation of mechanically damaged carrots is more remarkable than that for undamaged ones. Placing carrots in polyethylene bags or plastic boxes when loading the chambers can moderate the negative impact of underload – a situation which commonly occurs after 3 months of storage due to the sale of root crops and partial unload in refrigeration chambers. In addition, it was found that long-term storage of products in refrigerated chambers with a low load factor not only worsens conditions of carrots, but also increases operating costs, which reduces storage economic efficiency.
The technology of functional rye-wheat bread with oat flour
Authors: Temnikova O E 
Published: July 2022

Abstract
The technology of functional rye-wheat bread with oat flour is researched in this study. Oat flour has some useful properties. Microbiological analysis of sourdough used in production of rye-wheat bread was conducted. One control sample and five test samples of bread were made. Control sample contains wheat flour, rye flour, salt, yeast, water and sourdough. Test samples contain 3, 5, 7, 10 and 15 % of oat flour as well as wheat and rye flours. Sensory and physical-chemical properties of test samples were determined. Each sample was rated on a five-point scale by five quality indicators which are taste, colour, aroma, texture and bread surface. Specific loaf volume, acidity, moisture content and porosity were determined. It was revealed that along with increasing of oat flour mass, the porosity and specific loaf volume of the bread samples decrease. Acidity and moisture content of control and test samples are the same. The content of nutrients in test samples with oat flour was calculated.
Encapsulation of curly parsley extract and its use in creating functional drinks
Authors: Sergeeva I U , Starovoitova K V , Dolgolyuk I V , Kiseleva T F , Tereshchuk L V , Ryabokoneva L A 
Published: July 2022

Abstract
Drinks are the most suitable matrix for including biologically active ingredients, which opens prospects for expanding the range of functional and preventive foods. World science knows and has proven many functional properties of flavonoids and their effectiveness in treating and preventing various diseases. Therefore, flavonoids are among the most sought-after functional ingredients widely used in the food and pharmaceutical industries. However, their use is limited due to their low bioavailability, low solubility, low stability, and off-target release. Various methods of encapsulation of biologically active substances have been developed. The work aims to develop a functional soft drink with the optimization of the method of introducing biologically active substances into the drink's composition to ensure the preservation of the beneficial properties of the drink during production and storage. A concentrate of biologically active substances isolated from the curly parsley leaves grown in the Russian Federation's Kemerovo region was used as a functional ingredient. The composition of the resulting concentrate was investigated. Also, the research objects were collagen substances obtained from fish waste and sea buckthorn juice concentrate, used as functional ingredients of the drink. The process of obtaining a collagen substance that performs both technological functions in capsules and the role of a functional ingredient has been investigated. Encapsulation of functional ingredients was carried out. As a result of research, a functional non-alcoholic drink formulation was obtained with sea buckthorn juice and an encapsulated extract of biologically active substances from curly parsley (Petroselinum crispum). One serving of the drink contains 1 g of collagen and 40 mg of flavonoids. These results allow calling the product functional and recommend it for inclusion in the diets of a healthy population to improve health and prevent diseases.
Application of microwave heating in the production of homogeneous paste from the fruits of small-fruited apple trees
Authors: Tipsina N N , Koch D A , Khizhnyak S V , Demidenko G A , Koch J A , Strupan E A 
Published: July 2022

Abstract
The paper presents data on the chemical, physical and microbiological changes during storage of paste from the fruits of small-fruited apple trees processed with microwaves. After six month of storage the content of water soluble solids increased 1.02 times (from 21.50 % to 21.93 %). The sugar-acid index decreased 1.23 times (from 10.25 % to 8.35 %); the titratable acidity increased 1.13 times (from 9.92 g/dm3 to 11.21 g/dm3). The mass fraction of pectin substances decreased 2.51 times (from 2.31 % to 0.92 %) and the content of Vitamin C decreased 1.26 times (from 24.1 mg/100 g to 19.12 mg/100 g). The number of mesophilic aerobic and facultative anaerobic microorganisms did not exceed 200 colony-forming units (CFU) per gram. The number of yeasts did not exceed 260 CFU/g and the number of filamentous fungi did not exceed 620 CFU/g. No pathogenic or facultative pathogenic bacteria were found during all the period of storage.
Microwave lupine seeds treatment modes on the germination ability
Authors: Vendin S V 
Published: July 2022

Abstract
Electric, magnetic and electromagnetic fields can be successfully applied in various processes of agricultural production. To improve the sowing properties, seeds of various crops are subjected to special treatment. Research shows that treating seeds with the energy of electromagnetic fields also increases the germination capacity of seeds. However, the effect of treatment depends on the level of influencing factors. Therefore, it is very important to observe the correct treatment regimes (exposure parameters). The article presents the results of experimental studies to assess the influence of the microwave power intensity and exposure duration onto the sowing properties of lupine seeds. Based on the processing of experimental data, regression equations were obtained that take into account the effect of the magnitude of the specific microwave power of exposure and exposure on the ability of lupine seeds to germinate. The experiment showed that with the help of microwave treatment it is possible to obtain not only the effect of stimulation, but also the inhibition of plant growth. Regimes have been also identified in which seeds are insensitive to microwave treatment. At the same time, modes have been identified in which a stimulating effect manifested itself, as well as areas of insensitivity and negative impact. At the same time, it can be unambiguously asserted that an increase in exposure to microwave exposure is most pronounced at higher values of specific microwave power. Compared to the results of processing wheat seeds, to stimulate lupine seeds, it is necessary to provide higher values of the specific power of microwaves and exposure. The best processing result was obtained at a specific power level of 1.17 kW/kg and an exposure of 60 s. Therefore, this mode can be recommended for pre-sowing microwave treatment of lupine seeds.
Development of a new technology for the production of food-grade soybean meal
Authors: Smychagin E O , Polyakova Y A , Mustafaev S K 
Published: July 2022

Abstract
A mandatory technological operation for the production of food-grade protein products is the dehulling of soybean seeds in order to increase the mass fraction of protein in the soybean oil cake or soybean meal. When the content of the processed hull in the soybean kernels decreases, more soybean kernels are removed and more soy oil is lost together with removed hulls. The aim of this work is to develop an effective technology of separating hulls from cracked soybeans with minimal oil losses and to determine the quality indicators of oil and soybean meal obtained from the kernel fraction. A pilot industrial plant with a maximum productivity of 1000 kg/h of soybean seeds has been developed including a crusher for dehulling soybean seeds, innovative pneumatic separators of the author's design for a two-stage separation of hulls from cracked seeds, a press-extruder for the production of oil and soybean meal from the kernel fraction. Effective technological modes of gradual separation based on innovative pneumatic separators of soybean hulls from cracked soybeans have been developed, which ensure the minimum hull content in the kernel fraction and minimal oil losses, namely. The specific load on the receiving sieve of the first stage pneumatic separator is 18,5 kg /(cm/h), the air flow rate in the upper part of the vertical aspiration channel of the pneumatic separator of the first stage is 3,31 m/s, and 2,71 m/ s in the second stage separator correspondingly. It is shown that when processing soybean seeds of similar quality, the hull content in the kernel fraction obtained at a pilot industrial plant according to the developed technology is lower in comparison with the literature data presented for a modern foreign line when other efficiency indicators are similar. When soybean seeds are processed by pressing method at a pilot industrial plant for dehullling based on the newly developed technology, unrefined premium soybean oil and soybean meal are obtained in accordance with the requirements of the relevant regulatory documents.
Use of a complex of biologically active additives in complete compound feed for farm animals
Authors: Drannikov A V , Iskusnykh A Yu , Derkanosova A A , Torshina A A , Kurchaeva E E , Shevtsov A A 
Published: July 2022

Abstract
In the organization of scientifically grounded feeding of farm animals, the use of compound feed balanced in terms of basic nutrients ensures an increase in the productivity of animals by 10-12%, and when enriched with biological additives that contribute to the safety of livestock, an increase in the physiological status and productivity of animals, their effectiveness increases by 25-30 %. There is the issue of providing the population with high-quality livestock products, which can only be obtained with adequate feeding, which contributes to the intensity of animal growth, productivity and a decrease in feed costs per unit of production. An important WHO recommendation is to limit the consumption of processed and red meat products, due to the increased risk of developing cancer of the gastrointestinal tract in humans. One of the alternatives to red meat is rabbit meat. Rabbit meat is rich in polyunsaturated fatty acids, which interfere with carcinogenesis, inducing apoptosis, controlling the cell cycle and eicosanoid production, and also inducing antiproliferative effects. The main problem in industrial rabbit breeding is maintaining a high immune status of rabbits to increase the safety of livestock, productivity and meat quality. The use of non-traditional biologically active additives from agroindustrial complex waste in the composition of compound feed has been insufficiently studied. It is necessary to qualitatively change the nature of the feed base through the creation and use of effective biologically active feed additives and probiotics that have a protective effect and the ability to optimize the metabolic processes of the body, treat and prevent diseases of the gastrointestinal tract. It is possible to restore normal intestinal microflora, improve the bioavailability of nutrients in compound feed and increase safety of livestock without the use of antibiotics for therapeutic and prophylactic purposes. The comparative assessment of the effectiveness of the action of biologically active additives in the composition of feed for the development of rabbit breeding is of undoubted scientific and practical importance.
Gluten-free raw materials in the technology of instant pasta
Authors: Cyganova T B , Nikolaeva Yu V , Tarasova V V , Vadovskij I K , Rechkin I V , Smirnov D A 
Published: July 2022

Abstract
In this work, the possibility of producing instant pasta products from unconventional raw materials was considered. These raw materials do not contain wheat gliadin or proteins with similar properties (secalin, hordein, avenin). Rice, buckwheat and soybean flours were selected as raw materials for the study. In the course of the work, laboratory studies were carried out to identify structure formers and plasticizers, as well as their optimal dosages and ratios, capable of imitating the properties of wheat gluten in pasta prepared according to a traditional recipe. The choice of food additives was based on the results of the analysis of their influence on the physicochemical properties of semi-finished and finished products, as well as on the technological parameters of production. On the basis of the conducted studies of nutritional value, physical and chemical properties and organoleptic characteristics of the samples of instant pasta from non-traditional raw materials were studied. A conclusion was made about the prospects of using non-traditional raw materials in the production of this type of products. 14 recipes were developed based on mixtures of rice, buckwheat and soy flour. Instant pasta made from gluten-free raw materials with the use of structuring agents is characterized by the best values for the proportion of dry substances passing into the cooking water during brewing and a higher protein content, as well as a lower fat content in the finished product in comparison with instant pasta made from wheat flour. The organoleptic analysis of the prepared samples of pasta showed the possibility of creating a product that surpasses the traditional one in terms of not only physical and chemical properties and nutritional value, but also the best taste, texture, smell and colour.
Stepwise cooling and thickness of sliced pineapple fruit in subcooling tolerance
Authors: Dibirasulaev M A , Belozerov G A , Dibirasulaev D M , Donetskikh A G , Umaralieva L B 
Published: July 2022

Abstract
Chilled foods have a number of nutritional and biological advantages over frozen foods. Consumer preferences for chilled foods are based on the fact that they are less processed and more suitable for cooking than frozen foods. Numerous studies on cold preservations of foods proposed alternative methods of extending shelf life, including those based on subcooling (cooling below normal boiling point without phase change). Analytical studies show that subcooling has a number of advantages for extending shelf life of foods. An advantageous aspect of supercooled food storage involves lower energy costs for its industrial application, compared to partially frozen storage. Storing foods in a temperature range from cryoscopic to nucleation is called NFTS (near freezing temperature storage). Biochemical, microbiological and organoleptic indicators confirmed extended shelf life of plants stored through NFTS technology. The paper presents the findings to evaluate the effect of step cooling and the thickness of sliced pineapple on subcooling and storage persistence. A series of experimental studies indicate a significant distinction between cryoscopic and maximum supercooling temperature of pineapple slices, subject to geometry and availability of packaging, and a relationship between cooling rates, degree of subcooling and subcooling tolerance in pineapples.
The use of whole-ground amaranth flour in the production of bread
Authors: Smirnova T B , Temereva I V , Tolstoguzova T T 
Published: July 2022

Abstract
Currently, in order to ensure proper nutrition and improve the health of Russians, the range of high-quality products is actively expanding as a result of the development and implementation of technologies for the production of "healthy" food products using non-traditional sources of plant raw materials with valuable chemical composition, high nutritional and biological significance. One of the variants of the unique vegetable raw materials is amaranth - a promising crop for improving the quality of bakery products due to the unique chemical composition. The article presents the results of laboratory experiments with amaranth seeds. The research was carried out in order to obtain high-quality bread with the use of domestic fortifiers and the possible expansion of the range of food products with useful properties. The objects of research were selected samples of bread prepared with the replacement of part of wheat flour with amaranth flour. Generally accepted standard research methods were used. Data on the gas-forming ability, humidity, gluten content, porosity and titratable acidity of experimental samples are given. It is noted that the use of whole-ground flour from amaranth seeds as an additive to wheat flour in the formulation of wheat-free bread with an optimal ratio of ingredients has a positive effect on the quality of the final product. It is confirmed that the use of whole grain flour from amaranth seeds increases the nutritional and biological value of bread, and also gives the product dietary properties.