bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bio-processing of oats to make malt
Authors: Chusova A E , Zelenkova A V , Novikova I V , Zueva N V , Romanyuk T I , Kulneva N G 
Published: July 2022

Abstract
The paper presents basic parameters for the malting process including germination, fermentation and drying. The ‘Kozyr’ oats were malted using a Ceremix 6 XMG enzyme preparation. Protein blends in oats during germination were investigated to show that total concentrations of albumins and globulins in oats increased from 32.3% to 55.0%, while concentrations of prolamins and glutelins decreased by 18.57% as compared to feed grains. The varying amino acids in oat malt were traced throughout the entire malting process. Amino acids in oat malt, which are more involved in the Maillard reactions, are listed in the following order: tyrosine, methionine, arginine, lysine, phenylalanine, valine, cysteine, histidine, alanine and aspartic acid. The varying carbohydrate blends in the malt when dried were studied. Oat malt starch was found to react with water in the first nine hours of fermentation, ending up with a large amount of free sugars to be formed.
Stabilization of the quality of animal feed premixes during storage by introducing special additives
Authors: Drannikov A V , Krestnikova N V , Derkanosova A A , Torshina A A , Egorova G N , Anokhina E P 
Published: July 2022

Abstract
Studies of additives (copper chelate, pure culture of microorganisms micromycetes Trichoderma harzianum F114, enzyme preparation of b-mannanase) were carried out. Chelated compound of the trace element copper, its physical and mechanical properties, namely humidity, angle of repose, bulk density, hygroscopic point, average particle size were considered. The technique of cultivation of the microscopic fungus Trichoderma harzianum F114 is presented. The determination of the physical and mechanical properties of the enzyme preparation of b-mannanase (humidity, angle of repose, degrees, bulk density, average particle size, conditional caking) has been shown in the work. For the experiments, we used arbitration methods for assessing the quality of research objects. The components of the premixes should be stable during storage, should not have a pronounced aggressive effect on other biologically active substances, should be evenly distributed in the mass of the finished product, and have a high digestibility for the animal's body. It has been established that the introduction of the studied ingredients into the composition of the premix formulation will not have a negative effect on the quality of the premixes and compound feed.
Development of the innovative biotechnological methods of the biological preparations production for feed purposes
Authors: Volkova G S , Sokolova E N , Fursova N A , Yuraskina T V , Serba E M 
Published: July 2022

Abstract
The aim of this study was the production of the biological preparations based on the hydrolyzed pea flour and the yeast biomass. The research objects were Saccharomyces cerevisiae Y-1218 yeast with glucoamylase activity, pea flour, and Celloviridin S20X and Amyloprotoorizin S20X enzyme preparations (EP). The specific growth rate of the yeast was determined by the calculation method, protein content – via Kjeldahl and Lowry methods, reducing substances content – by Somogyi-Nelson assay, the amine nitrogen content – by the formol titration method, the number of living yeast cells – by sowing of dilutions. The amino acid content was measured on the KNAUER (Germany) high-performance liquid chromatograph. As the result of the studies, enzyme preparations for the fermentative processing of pea flour were selected. The cultivation conditions of the Saccharomyces cerevisiae Y-1218 yeast were opted. Under these chosen growing parameters the produced biomass contained 2.4×109 CFU/cm3 and specific growth rate of yeast was 0.264 h-1. The resulting biomass contained a high amount of essential amino acids. The biopreparations production based on the described ingredient is perspective. These biopreparations with increased biological value could be used for feed purposes.
Thermogravimetric and thermal characteristics of dehydration of semi-finished products to make pastilles from apple and pumpkin
Authors: Peregonchaya O V , Sokolova S A , D'yakonova O V , Kuznetsova I V , Saranov I A 
Published: July 2022

Abstract
The stage of drying pastilles (marshmallow) is the most time-consuming and energy-consuming. Its course depends on temperature, air convection, quality of raw materials and other factors. The dynamics of moisture removal can be monitored using thermal analysis methods. These methods provide information on the kinetics of dehydration, thermal stability of components, thermal effects of moisture removal. The results of the study of semi-finished products from apples and pumpkin were obtained on a Netzsch STA 449F3 device. The obtained data can be used in the modeling of technological production processes and can reduce the time and resources spent.
Construction for intermediate separation of ground grain in combined fodder production
Authors: Merchalov S V , Pryadkin V I , Orobinsky V I , Vorokhobin A V , Voronin V V , Smyshlyaev A A 
Published: July 2022

Abstract
The article provides research on a conical gravity separator with wedge-shaped separating channels expanding in the processed material's direction. Separation of the crushed grain material occurs due to the influence of the gravitational field and does not require additional energy consumption for the process itself. Energy is required to lift the processed material to a particular technological height. The use of wedge-shaped calibrating channels in the separator eliminates expensive frames, crank mechanisms, bearing assemblies and shafts, suspension, and drive mechanisms as in sieve mills. This circumstance reduces the cost and, at times, the metal consumption of the structure, the overall dimensions in comparison with other separating devices used for such an operation. The study of the proposed separator is based on several samples made with different angles of the cone Q, degrees, and dimensions of the wedge-shaped channel: initial width a-2; 2.5; 3mm; the final width is b-3; 4; 5 mm, the length of all channels is L-200 mm. The quality of the grinding products of the processed and finished fractions was evaluated by the coefficient of variation of the fractional composition Ɣ. During the research, the specific extraction of the through-feed fraction, the modulus of grinding of the initial product, the qualitative composition of the initial and finished product was determined by the coefficient of variation of the fractional composition Ɣ. Based on the results of the research, experimental dependencies were built, which made it possible to identify the following technological and design parameters of the separator: the optimal modulus of grinding of the processed raw materials, the load, the angle of the cone, at which the value of the specific recovery of the passage with constant dimensions of the wedge-shaped channel is of most significant importance. Studies have shown the high technical performance of the proposed separator: the specific extraction of finished fractions is up to 3000 kg/m2h at a taper angle Q = 54° ÷ 52° and a grinding module of the initial fraction M = 1.3 mm. The separator works stably at high loads P > 4 t / h. The coefficient of variation of the finished fraction is reduced to 12%, which increases its quality compared to the original. The obtained results of experimental studies confirm the feasibility of using the proposed gravity separator in collective and private farms and the industrial production of compound feed.
Biochemical properties of triticale. Triticale sprouts in food technology
Authors: Zhukov A M , Anosova M V , Popov I A , Churikova S Yu , Manzhesov V I 
Published: July 2022

Abstract
The growing demand for agricultural and food products is forcing agricultural producers to provide agricultural production growth. The development of new food products based on grain seedlings is one of the directions of the market for functional food products. Triticale is a relatively new grain crop that can take its rightful place among traditional grain crops and in food production. One of the promising areas for using grain crops is the production of grain seedlings, which are characterized by a high content of vitamins, antioxidants, enzymes, microelements. The selection of modern varieties of triticale and methods of obtaining seedlings from grain will allow to determine promising directions for the use of triticale in the food industry, which, in turn, will contribute to the popularization of this culture as grains for processing.
Influence of diets, lactating animal breeds and seasons of the year on the fatty acid composition of cow milk
Authors: Topnikova E V , Zabolotin G Yu , Danilova E S , Dunaev A V 
Published: July 2022

Abstract
The article presents the results of studies of the fatty acid composition of milk raw material obtained in different periods of the year from herds of lactating animals, including individual experiments on the influence of the feeding diet, the influence of the breed composition of the herd, the season of the year on the fatty acid composition of milk. The milk used in terms of quality and safety met the requirements for milk for the production of cheese and butter. Studies of the effect of feed on the fatty acid composition of cow milk were carried out in the summer period of the year in the same group of separately isolated animals of the Black-Motley breed in the amount of 44 heads, which are in yard housing. On the basis of the same farm, comparative studies of the milk quality obtained in different periods of the year (spring, summer and winter) were carried out, when the feeding diet continues to be actively adjusted taking into account the needs of the body of lactating animals and the availability of seasonal feed (green meadow grass, silage, cattle cake, bran and etc.). Differences in the fatty acid composition of milk obtained in different seasons of the year were established. Differences in the fatty acid composition of milk obtained from Jersey, Shvitsk and Kholmogorsk breeds were revealed in terms of the main saturated ones, incl. low molecular weight fatty acids and palmitic acid, as well as mono- and polyunsaturated fatty acids. The differences are associated with both animal breeds and their housing.
Technology for the production of curd mass enriched with vegetable filler Melissa officinalis L.
Authors: Lyashchuk Yu O , Platonova O V , Kostrova Yu B , Romanov K I 
Published: July 2022

Abstract
The paper presents to topical issues of functional food production technology, which has its own characteristics. Since milk and dairy products are initially a source of bioactive substances in the form of vitamin B2 (riboflavin) and Ca, from a technological point of view, it is advisable to add functional components rich in dietary fiber and antioxidants to the formulation. At the same time, special attention should be paid to the issues of preserving the beneficial properties of bioactive substances not only in the process of preparing raw materials for introduction into a product, but also at subsequent stages of the production-consumption cycle. Food products made from milk and its derivatives have functional properties aimed at normalizing the functioning of the gastrointestinal tract, increasing the body's immune resistance to pathogens of infectious diseases and leveling the harmful effects of the environment. Herbal preparations from essential oil plants of the Lamiaceae family are distinguished by a high content of dietary fiber, have high antioxidant activity and have an immune-strengthening effect on the human body. The average annual increase in the output of curd products in the dairy industry is about 8-13%, which indicates the prospects for the development of new recipes for functional curd-based products.
Optimization of rabbit meat and liver pates technology with protein-carbohydrate components
Authors: Kupchak D V , Tabalova P A 
Published: July 2022

Abstract
The paper describes the study devoted to the production technology of protein-carbohydrate components based on soya, vegetables, wild Far Eastern raw materials, which includes operations for joint disintegration and extraction of preliminary steeped soy seeds and crushed fresh carrots or sweet pepper in a ratio of 1:1, separation of the obtained mixture, introduction of bulb onions, bracken, mushrooms into insoluble residue, granulation and drying. The analysis of the chemical composition of the developed protein-carbohydrate components showed that the proposed technology made it possible to increase the protein content to 15.0%, fat to 6.5%, dietary fibers to 22%, which exceeds similar indicators for vegetable dried concentrates existing on the market. Based on the analysis of mathematical models, the main factors affecting the quality of rabbit meat and liver pastes with a protein-carbohydrate component were determined: mass fraction of the protein-carbohydrate component was 30.00-30.55%; mass fraction of fat – 12.6-16.3%; duration of chopping – 8.6-10.7 min. The technology of designed pates production was experimentally confirmed.
White cheese texture profile at different storage temperatures
Authors: Sasmazer Rukiye Colak , Korukluoglu Mihriban , Ginoyan R V , Platova G I 
Published: July 2022

Abstract
The purpose of the study is to analyze the effect of different storage temperatures on textural properties of white cheese, such as cohesion, chewing, tackiness, hardness and elasticity, after storing them at temperatures of 4, 10, and 24 °C for three months. The methodological and information base of the study was compiled by the works of leading foreign and domestic scientists in the field of ripening and storage of brine cheeses. Scientific research methods such as analysis and synthesis, correlation-regression analysis, induction and deduction, as well as comparative and index methods were used. The results of foreign and domestic studies made it possible to establish that there were no studies of Turkish white cheese storage and ripening in brine under various temperature conditions. As part of the task, the authors of the paper conducted studies to determine the effect of storage conditions of white Turkish cheese in three different temperature modes (4, 10 and 24 °C). As a result, it was recognized that in terms of structural and mechanical characteristics (texture) and sensory properties it is most preferred and economically feasible to ensure cheese ripening and storage in the temperature range from 4 to 10 °C.
Technological aspects of innovative milk-based bioproducts
Authors: Boiarineva I V , Zambalova N A , Khamagaeva I S 
Published: July 2022

Abstract
The strategic goal of modern food technology is to create complete and safe products enriched with biologically active components that ensure the maintenance and activation of vital human functions, and increase the body’s general resistance to aggressive living conditions. The development of functional food products, including bioproducts, is one of the most affordable and effective ways to correct the nutrition and health of modern people. The scientific understanding of a positive effect of functional food products on the human body, on its physiological functions is the most important task of researchers, since this not only makes it possible to clarify the mechanism of favorable action of functional food products on the body, but also to purposefully design new products of this type. One representative of functional food products is probiotics. According to the World Health Organization (WHO), probiotics are living microorganisms or products fermented by them that have a beneficial effect on human health mainly revealed in the gastrointestinal tract [1]. The greatest interest in probiotics arose in the early 70s, when the excessive use of antibiotics, the deterioration of the environmental situation led to violations of human microbiocenosis, as well as the phenomena of antibiotic resistance. In this regard, the strategic task of dairy specialists is to create fermented dairy products with high probiotic properties, which have a diverse positive effect on human health. Currently, various researchers have proposed new methods for the production of kefir using microorganisms with a pronounced probiotic effect. Kefir fungi as a representative of protosymbiotic microbial associations, as well as propionic bacteria, are considered as promising probiotics which positive impact on human health is generally recognized. A biological feature of classical propionic bacteria (compared, for example, with lactic bacteria) is the ability to produce a number of metabolites, including B vitamins, including folic acid, vitamin B12 and bifidogenic factors, the flux of propionic acid (propionates) and polypeptides with antimicrobial and antimutagenic properties, the presence of antioxidant enzymes in cells. The relevant direction of this study is the creation of fermented milk bioproducts based on a consortium of propionic and lactic bacteria of kefir fungal starter enriched with a high number of viable microorganism cells, vitamin B12 having antimutagenic and antioxidant properties. A new microbial consortium based on lactic and propionic bacteria was experimentally created. This paper presents the experimental data on technological features of new milk-based bioproducts taking into account the biochemical activity of a combined starter. The effect of inulin prebiotic on biochemical and rheological properties of bioproducts was studied. The study also shows the characteristics of finished bioproducts, and justifies their high biological value.
Efficient heat treatment in fish hot smoking technology
Authors: Poholchenko V , Mishanina L , Ilyin A , Glukhikh Ya 
Published: July 2022

Abstract
Modern fish processing enterprises require the introduction of new energy-efficient modes in their production processes which will give possibility to produce high-quality products being safe for the consumer. In the production technologies of smoked fish products, complex heat and mass transfer and biochemical processes are activated. The first are considered to be decisive in terms of energy costs for their implementation and in terms of their impact on the final properties of the finished product. The research of dewatering and heating processes requires the determination and systematic analysis of changes in the moisture content and temperature of fish in various modes. The regularities of the dehydration kinetics, fish heating in the process of hot smoking are analyzed. During the heat treatment of fish raw materials, samples of different types, sizes and chemical composition were selected. The possibility of generalization of the fish dehydration kinetics curves is confirmed. It is identified that in order to obtain high-quality hot smoking finished products, it is necessary to use cool-down heat treatment modes for high-fat fish and more rigid for processing fish with a low fat content. Improving the efficiency of heat treatment in the technology of hot smoked fish is based on obtaining generalized patterns of the process which allow us to design optimal operating parameters. The design of optimal modes of hot smoking of fish was carried out using the developed methodology for calculating the processes of dehydration and fish heating which ultimately let us determine the relationship between the processes of heat and mass transfer. Optimal energy-efficient and resource-saving modes of production hot-smoked fish products from raw materials with high, medium and low fat content have been developed and tested. It ensures high-quality smoked fish production output.
Modification of epoxidized methyl esters of sunflower oil fatty acids with some diols
Authors: Ulanova A A , Stolpovskaya N V , Chertov S S , Kruzhilin A A , Shikhaliev Kh S 
Published: July 2022

Abstract
It is possible to obtain products with a wide range of useful properties as a result of the modification of epoxidized vegetable oils and their derivatives. The aim of this work was to develop methods for the synthesis of new products by the reaction of epoxidized sunflower oil fatty acid methyl esters (FAME) with dihydric alcohols: ethylene glycol, butanediol-1,4, diethylene glycol, as well as in the study of their structure and properties. Dependences of the structure of the obtained products on the conditions of the process and the type of the modifier have been established. It was shown that carrying out the modification at a higher temperature (100 ° C) leads to the formation of crosslinked products as a result of intermolecular dehydration with the participation of both hydroxyl groups of the diol molecule. In addition to the opening of the oxirane ring, the transesterification process with the participation of the ester fragment is realized. Certain characteristics of the obtained products, including the acid number, saponification number, were determined, and the emulsifying effect was evaluated. In addition, the solidification temperature and pour point were determined for the products obtained. It was found that the products of modification of epoxy derivatives of FAME of sunflower oil obtained at 50 ° C have the greatest emulsifying effect.
Obtaining additional product from sugar beet
Authors: Kulneva N G , Sviridova T V , Agafonov G V , Lobacheva N N , Matvienko N A , Motina E A 
Published: July 2022

Abstract
The possibility of intermediate products - yellow sugars - processing for obtaining additional products manufactured by the sugar industry is studied in this work. Their main disadvantage is the presence of a non-sugars film on the crystal surface. This film contains high molecular weight colouring agents and other compounds that have not been removed during the juice purification process. The objectives of this study were to select the optimal conditions for the affination purification of yellow sugar crystals, to determine its quality characteristics, and to assess the possibility of its application in food production. The use of yellow sugar melting as an affining solution was justified in the work. The affination process optimal parameters were selected with the mathematical modeling methods. The efficiency of mineral compounds and toxic elements removal in the process of affination was studied, the microbiological parameters of sugars were determined. It was found out that the affination process caused a decrease in the total microbial contamination and the amount of mucus-forming microflora, while thermophilic microorganisms, yeasts and moulds completely disappeared. Affinated yellow sugar contained less sucrose than white sugar did. It partially retained mineral and organic components of sugar beet, and this increased its demand. A product from affinated yellow sugar with the rosehip powder added was produced; rational conditions for its obtaining were selected within the framework of the study. The characteristics of this product were investigated by sensory, spectral and thermogravimetric analysis methods. It was found out that the rosehip powder added into the composition of the product based on affinated yellow sugar had a beneficial effect on its characteristics. The studies carried out allow us to conclude that affinated yellow sugar is possible to use as a raw material for obtaining new products.