bluuebunny/crossref_metadata_2025_split huggingface dataset:
Features of innovative development for sustainable systems of food production in terms of creating trophological components in poultry farming
Authors: Shevchenko N P , Kapustin R F , Shevchenko A I , Dorofeev A F , Voronin S P 
Published: February 2022

Abstract
Animal feed must contain the most important trace elements, such as iron, manganese, zinc, copper, cobalt, iodine and selenium. They are added in the form of inorganic compounds, namely, sulphates, carbonates and oxides. However, these substances are very poorly absorbed by animal bodies, from 5 to 20%. At the same time, adverse reactions occur in animal feed causing the loss of trace elements themselves and a decrease in vitamin activity. A promising alternative is organic compounds of trace elements, especially with amino acids. They easily penetrate through cell walls and are highly absorbed by the body. The use of these premixes enables to reduce the amount of trace elements fed by 10-12 times from the recommended norms for inorganic compounds of trace elements. At the same time, as the latest studies of domestic and foreign scientists demonstrate, animal health and performance are constantly improving. As a result of our studies, it may be argued that when the organic mineral premix OMEK-7M is fed instead of the inorganic form of trace elements in the diets of Ross cross broiler chickens under the conditions of a production site, it increases the performance of broiler chickens and allows the production of biologically safe products.
Development of sustainable systems of food production using spirulina platensis dairy technology as a functional filler
Authors: Safronova O V , Polyakova E D , Evdokimova O V , Demina E N , Lazareva T N , Petrova O A 
Published: February 2022

Abstract
The current state of the food system is an important problem, the solution of which is aimed at meeting the needs of the food market and the population in food products of domestic production at the level of necessary consumption. To increase the sustainability of the development of the food system, it is necessary to stimulate economic activity, create conditions for accessibility to attracted resources and economic activity. The promotion of new business models of production with the participation of microalgae Spirulina platensis and products based on it can play a certain role in solving the problem of food supply.
Environmental safety of a humin-based formulation and its impacton crop outputboth in quantity and quality
Authors: Sergeeva A.A. , Gasimova G.A. , Semenov V.G. , Valiullina D.F. , Yakimov O.A. , Gainullina M.K. , Frolov GS. , Kashaeva A.R. , Aksakov D.V. 
Published: February 2022

Abstract
This article studied organic fertilizers obtained from physically and mechanically stimulated peat. The conceptual difference of this formulation from analogs lies in its environmental safety, and humates and humic acids are extracted from the feedstock as fully as possible. We studied the effect of pretreatment of seeds with liquid humic fertilizer on plant growth and development, and found that this fertilizer in low concentrations when growing grain and legumes has a positive effect on the water-physical properties of soil, soil and plant microflora, on increasing mobility reserves of nutrients in the soil, as well as to improve the diet of plants. Consequently, the development and implementation of organic safe humic fertilizers is an urgent area for crop production and food production.
Justification of recipe-component solutions in the production of dietary biscuit
Authors: Pyanikova E A , Kovaleva A E , Evdokimova O V , Butenko I V 
Published: February 2022

Abstract
Recently, a lot of attention has been paid to the development of products with a low glycemic index, low sugar content and no animal proteins. The use of oatmeal, corn and chickpea flour, mineral carbonated water in the biscuit recipe allows you to improve the sensory properties of the product and use it in the diet of people with celiac disease and diabetes mellitus. The biscuit production technology is simplified: the whipping operation is excluded. The biscuit dough is raised thanks to baking powder and mineral carbonated water. The modeling of the component composition of biscuits and the selection of alternative ingredients were made: wheat flour was replaced by oat and corn flour; egg products - for chickpea flour and mineral carbonated water; sugar - for FitParad No. 8 sweetener. The optimal amount of each ingredient has been selected. Three model biscuit samples with different amounts of alternative components have been developed. Their sensory evaluation was made, on the basis of which an optimised recipe for a dietary biscuit was selected.
New fruit and vegetable sauces with functional properties
Authors: Kuliev Nasullo 
Published: February 2022

Abstract
The article presents the relevance of paying attention to the fortification of mass consumption products and the development of new formulations of functional and preventive products. On the basis of research work on the creation of food products with desired properties, formulations and technologies of sauces with increased nutritional and biological value have been developed.Whey is used as a liquid base. The combined effect of whey and olive oil on the binding capacity of pectin has been studied. The influence of pectin in combination with whey on the consistency of sauces was investigated. The optimal amount of pectin and olive oil has been determined, providing the highest percentage of binding of heavy metal ions. The influence of whey on the ability of pectin to bind metal ions has been studied. It has been found that whey does not significantly reduce the amount of bound metal.Technological schemes for the production of fruit and vegetable sauces and regulatory technological documentation for their production have been developed. On the basis of a microbiological study, the shelf life of sauces has been established.
Ecological and raw material aspects of the production of fermented milk drinks
Authors: Alekseeva Y A , Khoroshailo T A , Brichagina A A , Svitenko O V 
Published: February 2022

Abstract
Many works have been devoted to the problem of obtaining healthy drinks. The nutritional value of fermented milk products depends on the composition and properties of the feedstock, the quantitative and qualitative composition of the components included in the recipe, conditions and operating parameters at all stages of the technological process, as well as on the level of technological equipment of the enterprise. In Russia, over the past year, a total of 2.159.182 tons of fermented milk products were produced, of which 794.294 tons were yogurt, 194.177 tons were fermented baked milk and varenets, 16.004 tons were yogurt, and 907.453 tons were kefir. Kefir is a fermented milk product obtained from cow’s milk by fermentation with the use of special «fungi», which is a mixture of various microorganisms. It is eaten both separately and as part of a large number of culinary and confectionery dishes. It is popular in Russia, CIS, Europe, America and Australia.
Environmental oriented measurement of grain temperature in the fluidized bed
Authors: Volzhentsev Andrei , Bulavintsev Roman , Golovin Sergei , Sevostyanov Aleksandr , Polohin Aleksei , Kozlov Aleksei , Zvekov Aleksandr 
Published: February 2022

Abstract
Special thermometers are used to measure the temperature of grain in the fluidized bed. There are, for example, thermocouples. They are based on the following principle. If you take two plates of dissimilar metals, such as copper and iron, the ends of their soldering, the heating of this solder and cooling of the free ends of the plates of electric current will flow. The higher the temperature of heating of the junction, the greater the value of the current, which is registered by a special device. To measure temperatures in the fluidized bed, the method of placing a group of fixed thermocouples in different zones - both along with the height of the bed and in the radial direction - is applied. Since measurement of layer temperature is considered, it was considered whether the thermocouple placed in the layer measures the temperature of the grain or the temperature of the drying agent, or perhaps some average temperature between the two. During the drying process, the temperature was determined immediately below the grate, as well as at different heights of the layer. From the experimental data, it can be concluded that the layer temperature for all practical calculations can be assumed to be equal to the temperature of the grain in the upper zones of the layer. Since already at small distances from the gas distribution lattice the temperature of the grain and the drying agent are almost equalized. In the field of drying of grain to the conditioned moisture in the fluidized state, studies of drying of grain material at different layer heights have been conducted, allowing to determine the optimal technological parameters of the dryer, to prevent overheating of grain, to preserve its food and sowing qualities. The grain drying method does not affect the environment.
Vegetable oils in dairy production: perspectives, food safety and guarantee of sustainable development of the food system
Authors: Surkova S A , Slozhenkina M I , Gorlov I F , Mosolova N I , Tkachenkova N A , Grebennikova J D 
Published: February 2022

Abstract
The article describes the development process of butter enriched with vegetable oils. To enrich butter with vitamins and polyunsaturated fatty acids, improve taste and biological value, increase shelf life the researchers used linseed and sesame oils. The product was manufactured using traditional technology. Additionally, a technological stage of enrichment of oil grains with linseed and sesame oils in an amount of 10% of the total volume of the product was introduced. It was found that amount of vitamin E in the butter increased to 2.74 mg per 100 g of the product due to add of vegetable oils. Physical, chemical, organoleptic parameters of finished product, enriched with vegetable oils, and its storage stability at a temperature of 3 ± 2°C were studied. It is proved that linseed and sesame oils introduction did not adversely affect the quality of the finished product. In appearance, consistency, taste and color, the enriched product was not inferior to the control sample, but had a slight taste of the added fillers. The content of vitamin E in the finished product, enriched with linseed and sesame oils, provides at least 8.0% of the average daily intake. The inclusion of vegetable oils with antioxidant properties had a positive effect on increasing storage stability of the finished product at a temperature of 3 ± 2°C.
Ensuring environmental safety of goat milk production based on the integration of innovations in feeding
Authors: Mosolov A A , Gorlov I F , Nikolaev D V , Slozhenkina M I , Kudryashova O V , Vasilyeva M O 
Published: February 2022

Abstract
The article describes the process of development of dairy products made from goat’s milk. In this work, a study of the effect of feed additives “Laktuvet-1” and “Kumelakt-1”, used in goat feeding, on the nutritional value of children’s milk products was carried out. Three experimental samples of raw milk were obtained for the studies: I - control sample, which was obtained from goats on a standard feeding ration; II sample - milk from goats whose feeding ration included the additive “Laktuvet-1”; III - milk from goats whose feeding ration included the additive “Kumelat-1”. All samples of goat milk were used to produce cottage cheese, yogurt and cheese for baby food. The products were made according to the traditional technology. The results of the research indicate the positive effect of the used feed additives on the nutritional value of the raw milk as well as the products made of it. Mass proportions of protein, fat, dry matter in the products produced from the experimental samples of raw milk exceed similar values in the control group.
Alternative protein source: prospects for application in the food system
Authors: Khramova V N , Timofeeva A D , Khramova Ya I , Lubchinsky K A , Eviev V A , Slozhenkina M I , Knyazhechenko O A 
Published: February 2022

Abstract
In 30 years, the consumption of livestock products is expected to increase by 60-70%, which will require huge resources. Traditional feeds such as soybean meal and fishmeal are very expensive and moreover, their availability will be limited in the future. In addition, every year the world’s population is growing, more and more raw materials are needed to feed people, and raising livestock requires large financial costs. The solution to this problem can be the cultivation of acrid for the purpose of adding to food and feed for farm animals, birds and fish. Studies have already been conducted by some scientists to evaluate insects, insect larvae or their meal as an ingredient in the diets of certain animal species. This article describes methods for collecting locusts in natural conditions, methods for growing locusts in greenhouse conditions, and methods and methods for conducting research on the chemical composition of locusts collected in natural habitats. It is expected that the locusts harvested in the wild can be added to feed for farm animals, birds and fish after some treatment, and specially grown locusts can be added to food.
Apicultural products, environmentally friendly due to organic extra nutrition
Authors: Strelbitskaya O V , Komlatsky G V , Tserenov I V , Slozhenkina M I , Mosolov A A , Gorlov I F 
Published: February 2022

Abstract
At the apiary of the small innovative enterprise “Zhivprom,” Carpathian bees were studied to find out the producibility of apicultural products that are environmentally friendly due to natural concentrates of organic humic and fulvic acids as extra nutrition. For the experiment, 30 bee colonies of the Carpathian breed were selected and divided into 2 groups according to the pair-analogue principle, taking into account their origins, strength, age of queens and similar amounts of food reserves. In mid-March, 30 bees from each colony were selected from each hive to extract their rectums for morphometric measurement and determination of their excrement filling. In February and March, there was a considerable increase in the consumption of the feeding, with organic acids candy being consumed much better. The concentrates of organic acids of natural origin helped to increase the egg production of queen bees and the strength of the colony. The concentrates had no toxic effect on bees and, due to its natural origin, can be recommended as a feed additive in organic beekeeping.
Increasing the shelf life of meat products as the key to ensuring food safety
Authors: Kobylyatsky P S , Slozhenkina M I , Karatunov V A , Gorlov I F , Miroshnik A S , Kaidulina A A , Grebennikova Yu D 
Published: February 2022

Abstract
The article is devoted to question of investigation the possibility of using aqueous extracts of Sílybum mariánum and Arctostaphylos uva-ursi (L.) Spreng fruits as a food preservative. Inclusion of the extracts into the formulation of minced meat semi-prepared products impact on shelf life was avaluated by pH, peroxide value and free fatty acid value determination, results of microbiological analysis during frozen storage at -18°C. Based on the data obtained, it is possible to indicate a less intense process of lipid oxidation in chopped meat of semi-prepared meat product “Kotlety osobye” contained the aqueous extracts of milk thistle and bearberry in established storage conditions. At the same time addition of the extracts for shelf-life extension is appropriate only at a concentration close to 10%. Increasing concentration of the extract to 20% causes bitterness, which negatively affects consumer qualities of the product. Substitution of 1% bread with this extract can’t cause reliable and significant changes in pH value, water-holding capacity of the samples and organoleptic properties of the fried product.
The potential of using electrochemically activated water on meat systems
Authors: Bozhkova S E , Gavrilova O V , Nichiporova A R , Gorlov I F , Slozhenkina M I , Miroshnik A S , Danilov Yu D 
Published: February 2022

Abstract
The article presents results of scientific research of determining the possibility of using an alkaline fraction of electrochemically activated water at the salting stage of pork roulade. The influence of this liquid on the technological parameters of minced meat and the organoleptic qualities of the finished product has been studied. Objects of the study were samples of a new balanced pork roulade produced in educational and scientific center “Kolbasniy tsekh “Tekhnolog“” of the Food Production Technology Department of the Volgograd State Technical University, according to recipe developed using a computer model. Electrochemically activated water of the alkaline fraction used in the study was obtained in the complex laboratory of Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production. The use of a brine containing such water during salting led to an increase in the water holding capacity of the minced meat and the yield of product. At the same time, no deterioration in organoleptic properties of the samples was revealed. Calculation of production cost showed feasibility of introducing the developed roulade into production.
An example of intelligent greenhousing synthesis based on modern digital systems, neuro-fuzzy technologies and IoT
Authors: Munister V D , Zolkin A L , Grigoriev M G , Bityutskiy A S , Kuzmin A M 
Published: February 2022

Abstract
Challenges in development of new generation modern control systems based on discrete logic are reviewed in this article. System analysis of the current characteristic and properties of data processing systems is given: the problem of conversion accuracy and categorization of new criteria of new system effectiveness. The research experience of reviewed subject is summarized, a processing algorithm for greenhousing hardware control system with support for decision-making on monitoring the operation of sensors, taking into account the neuro-fuzzy technologies and graph theory, in the context of the algorithm theory and solving the problem of calculating the critical path for the quantifier of interaction with the subsequent processing in a neuro-fuzzy application in a quantitative ratio is given. There is description of generalizable algorithm for the constructed software control model with six sensors and a general assessment of the effectiveness of the traditional way for formal model of the greenhouse automated control system and the proposed way based on the balance model in the article.
Models of uncertainty in the framework of compartment-cluster theory for research of instability biosystems
Authors: Galkin V A , Gavrilenko T V , Gazya G V , Filatov M A 
Published: February 2022

Abstract
At the turn of the 20th and 21st centuries, the statistical uncertainty of samples of any parameters of biosystems was proved. This was predicted in 1948 by W. Weaver, and now such an uncertainty (of the second type) is called the Eskov-Zinchenko effect. In fact, this uncertainty is analogous to the Heisenberg uncertainty principle in quantum mechanics. The problem of modeling such uncertainty arises within the framework of modern deterministic and stochastic science. This article shows the possibilities of compartment-cluster modeling of systems of the third type (according to W. Weaver), i.e. uncertainties of the second type.
Impediments to the digitalization of agriculture in Africa
Authors: Gavrilova Nina G 
Published: February 2022

Abstract
After gaining independence from colonial powers many African governments were preoccupied for several decades with solving the problems of food security, poverty, high unemployment and slow economic growth. Many experts believe that one of the promising areas for reducing the effect of these problems is an accelerated transformation of agriculture in African countries based on the introduction of the latest achievements in the field of digital technologies. Modern digital technologies in agriculture may not only contribute to sustainable development, increase productivity and profitability, and create new job opportunities, but also positively affect the living conditions of small farmers – the main agricultural producers in Africa. The present paper describes the most common and widespread digital information and advisory solutions and discusses how small farmers benefit from using these digital services. The paper offers an analysis of the use of mobile and Internet communications as a basis for the introduction of digital technologies. Based on these findings, the author draws conclusions about the reasons for the underutilization and slow adoption of digital technologies in Africa’s agriculture.
Methodology for automated classification of farmland based on Earth remote sensing data
Authors: Antamoshkin O A , Antamoshkina O A , Bryukhanova E R , Stupin A O , Kamenskaya N V 
Published: February 2022

Abstract
The analysis of spectral characteristics from satellite images of the earth for different periods of the growing season is carried out. Using a geographic information system, a training sample was obtained for identifying agricultural land based on satellite monitoring data for the Krasnoyarsk region. The classification is carried out on the basis of spectral characteristics of agricultural land according to the data of remote sensing of the earth. Field studies were carried out to verify the classification results. Based on the results of the work, modules of a geographic information system were created, containing a cartographic database of agricultural land in the Sukhobuzimsky district of the Krasnoyarsk Territory.
Control of phyto-radiator energy flows in artificial lighting of sustainable agriculture
Authors: Dolgikh P P , Trepuz S V , Oleinikova E N , Churakov A A , Yu Solokhina E 
Published: February 2022

Abstract
The paper presents scientific and technical solutions to improve the efficiency of phyto-emitters used in controlled plant cultivation to create sustainable farming systems. The author’s technology is described, which makes it possible to regulate the energy fluxes of a phyto-emitter during the growing process. The results are presented that determine the rational temperature range for the radiator of the phyto-emitter cooling system from +30 °C to -30 °C. It has been established that a decrease in the temperature of the radiator in this range for each 1 °C leads, on average, to an increase in PAR by 8.3 103 mW/cm2. The dependences of the PPFD distribution over the spectral ranges and over the surface, the radiation intensity and PAR as a function of the temperature of the radiator of the cooling system are obtained. The regularities of the influence of the temperature in the cooling system on the efficiency of the phyto-emitter as a whole have been determined. Taking into account the experimental data obtained, the scheme and principle of operation of a phyto-emitter with forced cooling have been developed.
Modeling of Internet of things for sustainable agricultural systems development on the base of different approaches
Authors: Ya Lvovich I , Lvovich Ya E , Preobrazhenskiy A P , Preobrazhenskiy Yu P 
Published: February 2022

Abstract
The paper deals with the problems of modelling Internet of Things systems in agricultural systems on the base of results of monitoring. The use of expert analysis in agricultural systems is considered. The main sets of parameters are shown. Illustration of the visualization process of indicators is discussed. The characteristics of expert analysis of objects in Internet of Things systems is considered. The integral indicators of the quality of the Internet of Things system are considered. In the course of implementing a dialogue with an expert, one has to implement a procedure related to dividing objects into classes. The results of parameters estimation in agricultural systems are shown.