bluuebunny/crossref_metadata_2025_split huggingface dataset:
Optimization of the recipe of enriched processed cheese based on generalized desirability function
Authors: Evdokimova O V , Simonenkova A P , Evdokimov N S , Goncharova I V , Chuvardin G S , Pyanikova E A 
Published: July 2022

Abstract
The modern dairy market is overcrowded with processed cheeses with various flavors, but there are not enough antioxidant products on the consumer market. Domestic technologies of the production of new generation food products with specified characteristics, including functional and enriched ones, are being introduced into production very slowly. A functional nutritional mixture with antioxidant properties has been developed in order to enrich processed cheese with biologically active substances and partial replacement of raw milk. In the enriched processed cheese, a part of milk raw material was replaced with a nutritious mixture in the amount of 2, 4 and 6%. Processed cheese “Russian” was chosen as a control one. The requirements have been developed for the organoleptic characteristics of enriched processed cheese, taking into account the nutritional mixture introduced into the recipe. The results of the organoleptic assessment showed that the option with the introduction of 4% nutritional mixture (29.8) scored the highest total points, the option with the introduction of 6% nutritional mixture scored the smallest total points - 24.9, since there was a slight spicy-bitter aftertaste. A qualimetric assessment of organoleptic parameters and chemical composition of three processed cheeses was carried out using the method of generalized desirability function of S. Harrington. Using the interval ranges of the values of the generalized desirability function, it was found that the values of the function for all cheese recipes are in the range “good” (D = 0.63 ... 0.80). It has been foun that the greatest generalized desirability function (Dj) is characteristic of such groups as microelements, general chemical composition, organoleptic characteristics, a smaller Dj group of macroelements and vitamins. Of the three options for processed cheese recipes, the option with the introduction of 4% nutrient mixture has the greatest value in all respects.
Evaluation of the effect of fermentation conditions on the functional and technological characteristics of the semifinished meat product
Authors: Safonova Yu A , Skrypnikov A V , Kovaleva E N , Lemeshkin A V , Machtakov S G 
Published: July 2022

Abstract
The article proposes the implementation of a software application that allows assessing the quality of meat products, the formulation of which includes biomodified secondary raw materials. The authors conducted a study of the process of developing a recipe for a meat product with a modified component, developing a mathematical model that takes into account the effect of enzyme dosages and fermentation conditions on the functional and technological characteristics of a meat semi-finished product. This includes determining the optimal values of process parameters and compounding a new product, software implementation of product quality assessment using secondary meat raw materials. The authors of the article have developed new technologies focused on the intensification of a complex of biochemical transformations that take place in meat raw materials in the process of salting and precipitation in the production of sausages. One of the ways to solve this problem is connected with the biotechnological principle of modification of meat raw materials – directed regulation of the course of biotechnological, physico-chemical and microbiological processes, as a result of which the structure, color and flavor characteristics of the finished product are formed. The practical interest of this study is the development of a software module that allows you to calculate the optimal composition of the formulation, taking into account the quality indicators of the resulting product.
Dynamics of technologically significant indicators of raw milk when using biologically active substances
Authors: Aristov A V , Shaposhnikov I T , Kotsarev V N , Glinkina I M , Golovyashkin V A , Semyonov S N 
Published: July 2022

Abstract
The biochemical characteristics of processed milk are influenced by many factors, such as animal welfare, genetics, feed supply and veterinary support. One of the main directions aimed to improve the genetic potential and obtain environmentally friendly products is the improvement of technological processes. Pharmacological agents contribute to the normalization of metabolism, improve the quality of products while maintaining their safety. The study analyzes the influence of aminoseleferon-B on technologically significant indicators of raw milk. In the experimental group, the class of milk by the fermentation test was 13% higher than in the control group. A significant (P<0.05) 6.3% decrease in the number of mesophilic aerobic and facultative anaerobic microorganisms was observed. The content of spores of lactate-fermenting butyric microorganisms was significantly (P<0.01) less than in the control (by 12.5%). For the production of cheese from the milk of cows from the experimental group, it was required significantly (P<0.01) less rennet (by 15.8%) than from the milk of cows from the control group. For the production of 1 kg of cheese, 8.2% less milk was used. The time of milk coagulation by rennet was significantly (P<0.05) less (by 15.5%). According to the tasting results, cheese from the milk of cows from the experimental group received 7.3 points more. The overall organoleptic evaluation was higher by 8.4%
The use of plant raw materials in the production of meat pate
Authors: Nazarova N E , Lazutina A L , Lebedeva T E , Batsyna YV , Statuev AA 
Published: July 2022

Abstract
Meat and meat-containing products represent one of the most difficult foundations for creating functional food, although according to the rules of healthy nutrition, meat is one of the most important food products along with vegetables, fruit, dairy products and fish. Implementation of the suggested technology of meat pate production using plant raw materials (broccoli cabbage) at food industry enterprises will expand the range of domestic products made from local natural raw materials. Essential amino acids such as tryptophan, lysine and methionine are also present in this unique product. It is also beneficial for the health of the patients who have undergone various surgical operations, because liver contains glycogen which is an excellent building material for cells and tissue. Broccoli cabbage has the following health benefits: it contains a unique combination of vitamins and minerals, and it also can compete with beef and chicken eggs in protein composition, tryptophan and lysine content. Food fiber and fiber fetlock contained in cabbage regulate the work of the gastrointestinal tract. The suggested formula and production technology of a new type of meat products (pate with the use of broccoli cabbage) allows obtaining a functional product with a reduced calorie rate, which is essential for healthy nutrition.
Influence of different types of fermentation-produced chymosin on quality of soft cheeses
Authors: Myagkonosov D S , Smykov I T , Abramov D V , Delitskaya I N 
Published: July 2022

Abstract
The disadvantage of soft cheeses is their short shelf life. In soft cheeses with a high moisture content, proteolysis occurs at a high rate, as a result of which the cheeses quickly overripe. The main proteolytic agent in soft cheeses is the milk-clotting enzyme (MCE). Increasing the shelf life of cheeses can be achieved by using MCE types having low proteolytic activity (PA). We have studied the effect of MCE based on different types of fermentation-produced chymosin: Chy-max® Extra (bovine chymosin), Chy-max® M (camel chymosin), Chy-max® Supreme (“modified” chymosin) on the dynamics of proteolysis in soft cheeses and related changes in the structure of cheeses during their storage. All 3 types of studied MCEs have different levels of nonspecific PA. The higher the level of nonspecific PA of the used MCE, the higher the rate of the proteolysis process in the resulting cheeses. Increasing the dose of MCE also increases the rate of proteolysis in cheeses. To increase the shelf life of soft cheeses, which depends on the period of preservation of a dense consistency, it is promising to use MCE with low PA based on camel chymosin (Chy-max® M) and “modified” chymosin (Chy-max® Supreme).
Study of sorption processes for corn oil refining
Authors: Derevenko V V , Davydov K K 
Published: July 2022

Abstract
Studies have summarized and analyzed the structure of an aqueous sodium silicate solution, which showed their dual nature. On the one hand, they exhibit the properties of electrolytes, and on the other hand, they contain monomeric alkali metal cations and polymeric silicon-oxygen anions. The use of an aqueous solution of sodium metasilicate with a silicate modulus equal to 1, in which polyanions predominate, is substantiated for the process of chemisorption purification of unrefined corn oil. A comparative analysis of the methods of purification of unrefined and hydrated vegetable oils pretreated in an electromagnetic field with solutions of organic acids and sodium silicate is carried out. Obviously, when purifying unrefined corn oil with an aqueous solution of sodium silicate, there is a complex mechanism of the sorption process with various groups of polar accompanying substances, complicated by chemical interactions. On the basis of planned experimental studies, adequate experimental-statistical models were obtained for calculating the soap content in the resulting corn oil and its yield, depending on the studied process parameters. It was found that in the studied range of temperatures and parameters of an aqueous solution of sodium silicate, corn oil is obtained according to the acid number corresponding to the Russian National Standard for refined corn oil. The optimal parameters of the chemisorption purification process in terms of temperature, concentration and dosage of sodium silicate with a silicate modulus equal to 1 are experimentally substantiated when the Reynolds criterion of the mixer is changed in the studied range from 4000 to 12000, ensuring the production of corn oil corresponding to the accepted quality parameters.
Development of technology and formulation of high-viscosity liquid media using by-products of the oil and fat industry
Authors: Zheltoukhova E Yu , Lobosova L A , Tronza P A , Volkova V O 
Published: July 2022

Abstract
High-viscosity liquid media with specified properties are the products of complex processing of oilseeds and by-products of the fat-and-oil enterprises, so they should have the widest possible range of specialized characteristics. High-viscosity liquid media are becoming more convenient and no less effective alternative to solid media. To improve their characteristics, natural components can be introduced into their composition in the form of by-products of the fat and oil industry, and vegetable and essential oils. To create a competitive product, a modified technology was developed at the stage of adding additives for complex processing of oilseeds and by-products of the fat and oil enterprises. The main additives were analyzed and natural components were selected from by-products of the oil and fat industry, vegetable and essential oils, in particular, tea tree oil and aloe vera gel, which exhibit good anti-inflammatory, bactericidal, antifungal, antiviral and wound healing properties. The selected components are introduced into high-viscosity liquid media in a solubilized form, often in combination with other components. The formulation for an experimental sample of high-viscosity liquid media has been developed, which includes sodium laureth sulfate, cocamidopropyl betaine, cocamide DEA, sodium chloride, glyceryl, acrylate copolymer, methyl chloroisothiazolinone/methyl isothiazolinone, citric acid, disodium EDTA, tea tree oil, aloe vera gel, triclocarban, perfume, and water. In the experiment, a step-by-step introduction of the components was proposed for the production of samples of high-viscosity liquid media, the duration of each operation was 15 min, the rotation speed of a mixer was 45 rpm, and the temperature of the components at each production stage attained 210C.
Synthesis of tagatose and fucose from dairy raw material
Authors: Gorbunova E M , Kuznetsova I V , Lygina L V , Plotnikova S E , Tolkacheva A A , Niftaliev S I 
Published: July 2022

Abstract
Innovative biochemical technologies have been developed for obtaining a fucose-containing carbohydrate complex and a tagatose-containing sweetener from the secondary dairy raw material, lactose. A method for the production of tagatose has been tested, including the enzymatic treatment of lactose Lactozym 6500 L Pure at pH = 6.2 for 4.5 hours and an enzyme dosage of 7500 LAU/dm3. The kinetic parameters of lactose hydrolysis were calculated: maximum rate and order of the chemical reaction (V max = 1.08 ⋅ 10-5, n = 0.6967). The qualitative and quantitative parameters of lactose hydrolysis and isomerization of galactose into tagatose, obtained by HPLC, are presented. The degree of lactose hydrolysis is 92%; the tagatose yield is 41%. A method for the production of fucose from lactose with subsequent conversion of galactose into fucitol and enzymatic isomerization into fucose is proposed. The fucose yield is 42.5% of the total solid mass.
Improving the storage stability of non-alcoholic beer
Authors: Kaledin I M , Karpenko D V 
Published: July 2022

Abstract
Approaches to solving the problem of increasing the stability of light non-alcoholic beer during its commercial production are considered. The basic requirements for brewing barley light malt are formulated, the main of which is a low (less than 10 %) content of protein substances with high values of other technologically important characteristics. The recommended ranges of the latter are established. The influence of the hydromodule (wort density) on the indicators of hopped wort and finished non-alcoholic beer has been studied. It was found that the most rational one is the preparation of wort with a dry matter content of 6.5 %. The modes of introduction of the Brewers Clarex enzyme preparation at the stage of cooling the hopped wort, the parameters of the stages of boiling the wort with hops, fermentation of beer wort, clarification of unfiltered beer, fermentation and after-fermentation, pasteurization of the drink after bottling are proposed. In comparison with the control variety, the indicators of finished light non-alcoholic beer obtained by the fermentation method are given with the parameters of individual technological operations indicated in the article: the extract of the initial wort, the content of ethyl alcohol, amine nitrogen, bitter substances of hops, sensitive proteins and the precipitation limit with sulfate ammonium. The data confirming that the use of an enzyme preparation does not lead to a decrease in the foam stability and foaming of the finished beer are presented. Organoleptic analysis of the finished product for taste stability was carried out. The actual shelf life of the product has been investigated. The results obtained confirmed the possibility of obtaining a bottom-fermented non-alcoholic light beer with high colloidal stability using the described technological methods. It was shown that the experimental samples retained the organoleptic characteristics close to the original ones for at least 4 months from the date of bottling.
Biotechnological optimization for the production, quality, and safety of vegetables grown in urban-type phytotrons
Authors: Eliseeva L G , Othman A J , Belkin Y D , Molodkina P G 
Published: July 2022

Abstract
Growing urbanization, negative environmental, climatic and abiotic impacts call for innovative biotechnologies for vegetables and berries production in closed automated systems in metropolitan areas. This paper discusses technological impacts on the efficiency of vegetable farming (for example, lettuce) in the conditions of ISR 01 urban phytotron. It is possible to accelerate photosynthesis during the vegetative phase, due to the complex effect of potting soils and a line of modern environmentally friendly regulators acting as growth regulators and organic, mineral, and microbiological immune-modulating agents, thereby increasing the quality, safety, and tolerance of lettuce against abiotic stress. The indicators of appearance and turgor state of lettuce were improved. The productivity increased by more than 20%, the content of dry matter – by 20-22%, the number of antioxidants – by 18-19%, ascorbic acids – by 18-21%, chlorophyll a – by more than 60%, B vitamins as well. While in storage, postharvest loss decreased and shelf life increased.
Methods for studying the quality of feed briquettes and their components
Authors: Apalihina O A , Lytkina L I , Cheryomushkina I V , Alekseeva T V , Ilyna N M , Larina L I 
Published: July 2022

Abstract
The article describes a method developed for determining the degree of damage to wheat grain caused by smut fungi, which makes it possible to determine its non-toxic level, to increase the measurement accuracy and reliability of the results obtained, to ensure ease of processing the results, to prevent further spoilage of wheat grain and ensure its safety without deterioration in quality. Since smut reduces yield and quality of grain and grain products, improving the sanitary condition of grain raw materials is an urgent problem. It was found that the developed method can significantly reduce the cost of the analysis (by 300-320 rubles), reduce the time for the analysis by 20-25 minutes, and reduce the measurement error from 15% to 10%.
The model for calculating the proportions of a baking mixture to produce enriched products taking into account fluctuations in characteristic quality and safety indicators
Authors: Derkanosova N M , Vasilenko O A , Shelamova S A , Stakhurlova A A 
Published: July 2022

Abstract
When developing a new method, the formulation must ensure the stability of the quality and safety of the finished product, provided that the target indicator is reached. A method is proposed for calculating the dosage of an enriching raw ingredient when the boundary conditions for the enriching effect and the quality of the finished product are met. Amaranth extrudate is selected as the enriching ingredient. The enriching effect is predicted in relation to protein while achieving the effect on dietary fiber and calcium content. The authors defined classes of technological and financial limitations, the main of which relate to baking properties of the flour mixture – the amount of gluten as a factor in forming the shape, appearance, crumb structure, ash content, factors like the color of breadcrumb. It was found that it is not possible to expect sensory characteristics identical to the traditional ones for bread with the addition of amaranth extrudate. Within the limits of acceptable changes in organoleptic characteristics, the enriching effect can be achieved with a dosage of flour from amaranth extrudate not exceeding 23 %. The method is implemented by means of modern information technologies and can be used as a tool in the decision support system for the development of new technologies and recipes for enriched bakery products ensuring quality and safety.
An analysis of the ozonation method for sterilizing milk
Authors: Storchevoy V F , Kabdin N E , Suchugov S V , Umansky P M , Kompaniets A E 
Published: July 2022

Abstract
A system of ozonation for sterilizing milk has been developed. It can reduce the microbial contamination of milk with spore-forming microorganisms, thereby increasing the quality of milk sterilization taking into account the level of microbial contamination while maintaining the nutritional value. The milk sterilization system sterilizes milk by creating the required concentration of ozone and ultraviolet radiation. Similar technical solutions require the expansion of the arsenal of tools used to improve the efficiency of milk sterilization and various liquid food products. The main disadvantage of existing installations for sterilizing milk is the low quality of milk processing due to the lack of ozonation, which increases the quality of milk sterilization
Influence of electro-activated water media on the shelf life of vacuum-packed vegetable semi-finished products
Authors: Pankina I A , Belokurova E S , Sevastyanova A D , Abdizhapparova B T 
Published: July 2022

Abstract
Canning has been widely used in the food industry for many years. However, traditional methods of preserving fruit and vegetable products are not always effective, since it is extremely difficult to achieve the required market characteristics. In addition, thermal or chemical methods of canning vegetables reduce their biological value. These facts drive the search for new effective methods of canning. In recent years, manufacturers from different countries have been actively using various canning methods, including non-thermal ones. Innovative and unconventional methods of food processing make it possible to preserve the maximum amount of vitamins and biologically active substances in products. This paper considers the processing of vacuum-packed semi-finished products from potatoes and beets with water media subjected to electrochemical activation. Technological modes of electrochemical activation of water are proposed, including a method for processing semi-finished products with electrochemically activated water before vacuuming. The study proved the efficiency of utilization of the electrochemically treated water before vacuuming. Under these conditions, the shelf life of vegetable semi-finished products increases.
Analytical assessment of favorable ratio between thickness of knife and grate of auger meat chopper aimed to improve minced meat quality and reduce cutting pair wear rate
Authors: Pelenko V V , Korotkova T Y , Zlobin V G , Barinov G V , Shakhov S V 
Published: July 2022

Abstract
A mathematical model has been developed for the bending process of the outlet grinding grate as a circular perforated plate under the load of the meat product parabolically decreasing along the radius. The deflection of the knife blade under this parabolic load of the food medium has been determined analytically. Based on the analysis of the features of the physical model representing the process of contact interaction between the elements of the cutting unit of meat raw materials, the conditions of fastening are formulated. The mentioned conditions exclude the concentration of mutual friction forces of the knife and grate, and ensure a decrease in the rate of their wear and high quality of the meat product. Based on the principle of deformations compatibility, an analytical dependence of the required thickness of the knife blade on the thickness of the outlet grinding grate was established with the objective to reduce the wear rate by ensuring the equidistance of elastic lines of their bending under the raw meat load parabolically decreasing along the radius. The equidistance of the elastic deflection lines of the knife blades and the annular grinding grate excludes the gap between the contact surfaces of the knife and the grate. In this case, the penetration of the fibers of the crushed meat into the contact joint of the cutting pair is prevented. Consequently, the absence of joint wedging eliminates the material crumpling and the useful meat juice squeezing. Thus, reducing the loss of the meat liquid phase in the prepared minced meat ensures the high quality of the output product.