bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of salting on technological properties of lump and chopped chicken meat
Authors: Dmitrienko I S , Makhonina V N , Agafonychev V P 
Published: January 2022

Abstract
Laying hens’ meat is a complete protein product with the mass fraction of protein equal to 18-19%. At the same time, lump and chopped (mechanically deboned) chicken meat has a reduced level of water-binding capacity and an increased content of coarse-fibrous muscle and connective tissues, which causes certain difficulties when using this raw meat in sausage production. To solve this problem, the effect of salting on the technological properties of lump and chopped chicken meat was studied. For control and experimental samples of each type of meat (lump and mechanically deboned), four curing compositions were used, while for lump meat a wet salting was used, for mechanically deboned one – dry salting. The data obtained indicate that the water-binding capacity of the mechanically deboned poultry control samples before salting compared to lump meat was steadily higher by 2.61% when salting for 0.5 days and by 5.13% when salting for 2.5. As well, with an increase in the concentration of salt solutions the averaged water-binding capacity values of lump meat prototypes increased from 98.36% to 106.10%, and mechanically deboned poultry meat – from 100.97% to 105.8%, which indicates the initial stage of the maturation process. It was found that the penetration index of the control sample of lump meat with an increase in the duration of salting from the beginning to 3 days decreased from 100.35% to 75%, and the value of the penetration index of the mechanically deboned poultry meat prototypes during the first days of salting, on the contrary, slightly increased from 100% to 104%. With an increase in the duration of curing and the concentration of curing compositions, the penetration index of the mechanically deboned poultry meat decreased from 100% to 90%, which indicated a decrease in the strength of its coagulation structure.
Content of individual micro- and macroelements in different types of soils of the Central Black Soil region
Authors: Dolgopolova N V , Batrachenko E A , Malysheva E V 
Published: January 2022

Abstract
The purpose of fundamental research in agricultural ecology is to solve complex problem of the establishment of patterns of mass transfer in agricultural systems and regulation of these processes in agricultural soil use. The chemical composition of soil is the result of soil-forming processes. The characteristics of the soil-forming material play decisive role. The investigation of the content of macro- and microelements in soils of different types has been quite relevant in recent decades due to their large physiological role in the life of plants and animals and the active transformation of soils during agricultural use. Fertilization is a process of certain soil cultivation and includes a set of measures aimed at the regulation of macro- and microelements, the lack of which can be determined by zonal conditions of soil formation or soil degradation, as a result of irrational agricultural nature management. The paper presents the results of a study of the content of individual macro- and microelements in some types of soils of the Central Black Soil regions. The studies of the aspects of the impact of fertilization existing in the scientific literature are controversial. The consideration of ecologically and economically justified levels of changes in soil properties during cultivation is necessary to control negative transformations of chemical elements in soil and their accumulation in depositing media. A quantitative assessment of the total content of water-soluble salts, their qualitative composition and dynamics under the influence of agrotechnical factors, the study of their spatial differentiation in soil cover allows optimizing the use of fertilizers and increasing the stability of agropedocenoses.
The role of weather conditions in the formation of yield and quality of winter wheat grain in Central Chernozem Region
Authors: Dudkina T A , Dolgopolova N V 
Published: January 2022

Abstract
The article presents studies on the influence of weather conditions on the yield and quality of winter wheat food grain in Central Chernozem Region of Russia. At the same time, weather risks were identified and analyzed using correlation and regression analyses. To reduce them to a minimum, a set of measures is needed, one of which is the selection of modern varieties that are more adapted to a specific place of growth. The soft wheat variety Synthetic is shown as an example that weather conditions affect not only the yield of winter wheat, but also the quality of the crop grain. The level of yield was more influenced by precipitation than by air temperature. The thousand-kernel weight was closely and positively correlated with the air temperature; a negative correlation was found between the air temperature and the content of raw gluten in the grain.
The utilization of strong alcoholic beverages while processing semi-smoked sausage
Authors: Dolgosheva E V , Romanova T N , Baimishev R Kh , Korosteleva L A 
Published: January 2022

Abstract
The use of strong alcohol in the processing of semi-smoked sausages is proposed in order to impart aroma and taste to ready-made sausages, as well as to expand the assortment list of manufactured products. In the course of the study, 5 variants of semi-smoked sausages were processed under the State Standard 34162-2017 “Processing semi-smoked sausages. General processing terms”. The formulations of the prototypes include balsam, liqueur, cognac and rum in the amount of 4% by bulk of unsalted raw materials. Alcohol has denaturing properties with respect to protein, accompanying meat softening when marinated. It has been found that the addition of strong alcoholic beverages did not have any negative effect on the quality indicators of semi-smoked sausages. By organoleptic and physicochemical indicators all product items cooked corresponded to the state standard. Each sample made had an attractive exterior and were highly appreciated by the tasting committee. The tasting committee awarded the highest points for the exterior, color and taste the semi-smoked sausage cooked with the addition of 4% of rum. The use of rum in the formulation of semi-smoked sausage in the amount of 4% of the bulk of unsalted raw materials led to an increase in the total score for the organoleptic assessment of the product quality from 50.15 to 50.86 points. In the samples of items with the addition of alcohol, an increase in the bulk proportion of protein and bulk proportion of fat has been noted, the energy value of final food stuffs also increased with a decrease in the bulk proportion of moisture in them. Further studies on the processing of a semi-smoked sausage formulation with an optimal rate of introduction of the most successful version of a strong alcoholic product – rum seems to be promising.
Vacuum-evaporative method of juice concentration
Authors: Ermolaev A E , Krysanov K S , Tekiev M V , Silaev V I , Zaseev S G 
Published: January 2022

Abstract
The article provides an overview of methods for concentrating juices and juice-containing liquids and proposes a vacuum method for concentrating juices, based on previous experiments on vacuum cooling of water. Vacuum-evaporative concentration of juices has a number of advantages that can be successfully implemented in production. The developments of water use as a refrigerant, as well as experiments on machines with an open cycle, provide the necessary and sufficient material for development in the field of concentrating juices. The use of low temperatures creates the evacuation effect.
Technological impact on environment in biotechnological system of perennial legumes cultivation
Authors: Shevchenko A P , Evchenko A V , Koval V S , Begunov M A , Chernyakov A V 
Published: January 2022

Abstract
Perennial legumes are key ones in creating a solid forage base. A number of reasons limit the gross collection of forage. Specifically, they are as follows: material and technical resources, a low specific weight of perennial legumes, a sown areas structure, and a cultivation technology. Analysis of various technologies for cultivating perennial legumes for fodder and seeds has showed that one of the main rules for ensuring favorable conditions for the crops cultivation is the use of a targeted effect on the soil cover as well as the even distribution of plants over the feeding area. The research aimed to study the influence of different tillage options and sowing methods on the production process (of seeds) during the cultivation of perennial legumes in Western Siberia. The proposed model of the production process has showed that the energy of plant growth is proportional to the dry mass and resource of the nutrient medium. The energy of growth depends on the respiratory activity of the plant and the rate of trimmed root system regeneration, which can be achieved by the appropriate action of the machines’ operating parts in the process of legumes cultivation. The research found that the rate of the Eastern galega developmental phases varied depending on the type of soil cultivation, processing and seed condition, sowing quality. In addition, the agrophysical conditions of soil cultivation and sowing affect the growth of the stem mass of the Eastern galega.
Aerodynamic study of an ejector in a modernized device for thermal vacuum extrusion of food products
Authors: Frolov D I , Kurochkin A A 
Published: January 2022

Abstract
The present study is aimed at the modernization of a device for processing food wet materials using vacuum extrusion. It is proposed to modernize the device by adding an ejector, a chamber for preliminary and final dehydration. Steam is removed from the final dewatering chamber using a vacuum pump. An ejector installed after the vacuum pump allows steam to be removed from the pre-dehydration chamber. The Solidworks FlowSimulation package was used to build and simulate the ejector. The air flows inside the ejector were investigated to obtain data on the required performance of the vacuum pump and to display the distribution of air flows and pressures. The images of the pressure distribution inside the ejector and the pressure at the inlet to the low-pressure nozzle were obtained. A model of an ejector with an initial volumetric flow rate of 4 m3/h and 8 m3/h for an incoming high-pressure flow is considered. The results show that it is sufficient to use a vacuum pump with a capacity of 4m3/h to remove the generated steam. The modernization of the device increases the energy efficiency of the technology for processing plant raw materials and simplifies technological adjustments.
Indigestible dietary fiber and astringent compounds of persimmon fruits as an indicator of their suitability for puree
Authors: Hafizov Gharib 
Published: January 2022

Abstract
One of the main features of persimmon fruits (Diospyros kaki L.) is too high content of indigestible dietary fiber and astringent compounds, which, in some cases, complicates their processing. When making the puree, coarse fibers are removed at the finisher, but it remains unclear how this affects the quality of the puree output, given there are other features of the persimmon fruit pulp, such as the presence or absence of seeds in it, as well as darkening of color and increasing astringency during heat treatment. Therefore, in this case, an important role can be played by the selection of the best varieties for mashed potatoes and the conditions for its production, which was the purpose of this study. Local persimmon cultivars with varying degrees of pollination - Gosho, Hachiya, Hiakume, were tested. The fruits were first crushed in a grater, then passed through a sieve with a hole diameter of 0.75 mm. It was found that the indicators of suitability for mashed potatoes (the percentage of filamentous fibers, color) deteriorate along with an increase in the number of seeds in the fruit. The puree of fresh fruit and the product of its boiling with the addition of sugar-the candy filling contained more tart leucoanthocyanins and total polyphenols than the puree and candy filling made from frozen (-17° C) persimmons. Thus, the use of unsoiled persimmon fruits can improve the color and increase the yield of puree, and their pre-freezing can reduce its astringency.
Techniques for up-to-date aquaculture compound feed production facilities
Authors: Yu Konovalenko L , Nemenushchaya L A , Shchegolikhina T A 
Published: January 2022

Abstract
The subject of research was the techniques for the feed industry to select the main areas for improving the production of fish feed using promising competitive technologies and equipment. The research was carried out using information and analytical monitoring, as well as analysis and generalization of data obtained from open information sources. In the course of the research, the advantages of extrusion processes for the production of compound feed for aquaculture were identified and substantiated, in particular, such as sterilization; homogenization; stabilization of raw materials; increasing the digestibility of feed; reduced crumbling and less water pollution during feeding. These processes, due to their high efficiency and the possibility of using waste and secondary agricultural raw materials, can be considered as the best available technologies. The paper provides specifications of up-to-date feed extruders from foreign and domestic manufacturers. The advantages of using foreign technologies and equipment in the production of extruded fish feed at large enterprises are shown. It has been proven that mobile feed mills and mini-shops are promising for launching production directly at the farm using the available own raw materials and domestic equipment. The results of the work will contribute to the formation of an open source of information on the scientific and scientific-engineering groundwork in the field of innovative technologies and equipment for the production of feed for aquaculture. This includes providing their implementation at agricultural enterprises and the implementation of the state program of the Russian Federation titled ‘Development of the fishery industry’.
Method for prevention of Campylobacter cross-contamination of poultry carcasses at water cooling
Authors: Kozak S S , Derina D S 
Published: January 2022

Abstract
Campylobacteriosis is one of the main causes of food poisoning with insufficient thermal treatment of poultry meat products. Raw poultry meat may be largely contaminated by campylobacteriae, including pathogenic strains. In this regard, the authors developed the method to prevent cross-contamination of the surface of carcasses at water cooling. The study concerns the antimicrobial properties of a technological processing aid containing: 15±2% peracetic acid, 18±2% hydrogen peroxide (TPA) during 25 minutes of exposure. C. jejuni was used as a test culture. Sampling, microbiological, organoleptic and physicochemical studies were carried out according to standard procedures. It was found that the use of 0.03% TPA solutions for cooling carcasses allows inactivating C. jejuni in a cooling medium and preventing cross-contamination of carcasses. TPA solutions of 0.1% concentration reduce QMA&OAMO, prevent cross-contamination and inactivate C. jejuni on the surface of poultry carcasses. In terms of physicochemical and organoleptic parameters, broiler chicken carcasses cooled in 0.1% TPA solution meet the requirements of GOST 31962-2013. Compared to control samples the treated carcasses are characterized by the change in the color of the carcass surface and internal fat - the color becomes paler.
The influence of the moisture content of the heap at the moment of threshing and the influence of width of the sieve holes on the content of grains with film
Authors: Orobinsky V I , Gulevsky V A , Gievsky A M 
Published: January 2022

Abstract
Our own research and analysis of the literature cited in the work have identified a number of different factors that affect the quality of the harvested grain. The paper provides an assessment of the influence of such indicators as the physical and mechanical properties of the harvested crop, the design features of the threshing-separating devices, the relative humidity of the processed heap, the size of the openings of the screens of the separating device. Studies carried out for machines with various types of threshing and separating devices have shown the advantage of rotary machines. The heap obtained on them with minimal contamination contains 2.2 times less crushed grain and 1.5 times more grain with the film. The sowing qualities of seeds, both germination energy and laboratory germination, are higher than those of seeds obtained from combine harvesters with a classic threshing-separating device. Investigations of the distribution of the components of the grain heap coming from the combine harvesters were carried out at five different moisture levels of grain on sieves with a hole width of 2.0 to 3.2 mm. The experimental results showed that the relative humidity of the grain does not significantly affect the distribution of the grain heap. At the same time, studies have shown that the bulk of the heap entering post-harvest processing in a grain cleaning machine is allocated on sieves with a hole diameter of 2.4–3.0 mm. The largest amount of whole grain is allocated on sieves 2.4–3.0 mm. With an increase in the grain moisture content of the initial heap from 14.1 to 18.9% and the size of the sieve openings from 2.0 to 3.2 mm, an increase in the amount of grain with the film is observed. The results presented can be used in organizing the activities and substantiating the design and technological schemes for post-harvest grain cleaning.
System research on the preparation of sunflower seed cake using multimedia devices
Authors: Priporov I E 
Published: January 2022

Abstract
The purpose of the study is to determine the direction of research of systemic studies in the protein feed preparation using contemporary multimedia devices. The analysis and synthesis of the compound feed production system are based on the principles of block-modular production, which consists in the separation of the basic structural subsystems from the technological system in the form of blocks, forming technological lines (modules) based on the type of processed raw material and (or) the type of its processing. The graph theory together with the system analysis allows describing the process of protein feed preparation from sunflower seeds in the form of cake by using multimedia devices allowing one to control the process of its production, that is, to obtain an accurate technology for protein feed preparation. Mathematical models based on system analysis make it possible to implement systems that consider the properties of technical means, depending on the stage of its preparation and the interrelationship between them.
Vitamin content in meat when growing African catfish with probiotics
Authors: Shadyeva L A , Romanova E M , Romanov V V , Spirina E V 
Published: January 2022

Abstract
The article presents the results of the analysis of the content of vitamins in the meat of the African catfish Clarias gariepinus from the Clariidae family, which are widespread in the world’s industrial aquaculture. Studies have shown that African catfish meat contains water- and fat-soluble vitamins. Fat-soluble vitamins are represented by vitamins A and E. The group of water-soluble vitamins consisted of vitamins PP, C, and B vitamins (B1, B2, B5, and B6). Studies have shown that the meat of the studied fish species has a high biological value. It contains functional food ingredients - vitamins A, PP, B1, B5, B6 in an amount of at least 15% of the daily physiological requirement. According to the results obtained, the content of all water-soluble vitamins in the muscle tissue of males exceeds that of females. During the study, it was revealed that the introduction of the probiotic Sporothermine into the fish diet based on the spore forms of the bacteria Bacillus subtilis and Bacillus licheniformis causes a significant increase in the content of some vitamins. In particular, the content of vitamins B5, B6, nicotinic, and ascorbic acid increases. Fat-soluble vitamins showed increased content of vitamin E.
Integrated system of criteria for determining operational maintenance of forest and agricultural machinery
Authors: Skobtsov I G , Shilovsky V N , Konanov D G 
Published: January 2022

Abstract
Maintenance of forestry and agricultural machines, in addition to their configurations, is facing many challenges, one of them being extensive fragmentation over territories, which creates conditions for multiple practices to keep equipment operational, starting with field conditions and ending with specialized enterprises. The choice of the most efficient option in terms of location and technology (with due account for varying structural complexity of functional units) in order to ensure the best quality and cost-effectiveness of maintenance and repair is an important task in improving the efficiency of operating conditions, and, therefore, of the entire production that rests on them. The paper discusses a set of interrelated provisions to provide a rationale for factors characterizing the efficiency of practices to keep forestry and agricultural machines in satisfactory operational condition. The paper focuses on a comparative assessment of the ease with which these machines can be maintained and repaired while being in operation, as well as on predictions of maintainability indicators at the design stage to ensure their competitiveness and economic efficiency.
Formation of grain quality of spring soft wheat varieties depending on agrotechnical methods
Authors: Stupin A S , Lukyanova O V , Vinogradov D V 
Published: January 2022

Abstract
The article deals with the issues of improving the grain quality of spring soft wheat using various varieties, fore crops and nitrogen fertilizers. It was found in experiments with spring soft wheat, carried out on gray forest heavy loamy soil, that the quality indicators of grain, dough and bakery assessments were most strongly influenced by varietal characteristics, weather conditions and placement according to optimal fore crops. Voronezhskaya 10 turned out to be a more productive variety, which formed grain that met the requirements of the standard for strong wheat, both in different years and according to different fore crops. The most valuable fore crops for obtaining high quality grain turned out to be complete fallow and clover. The best forecrop for Priokskaya was clover, the worst one was complete fallow. L-503 had low values of flour strength for clover and higher ones for winter crops, especially for the unfertilized variant. The effect of fertilizers on flour strength was mixed. In a case of Voronezhskaya 10, the flour strength decreased for pure fertilized fallow and fertilized winter crops. In a case of Priokskaya, a small positive effect was observed for all fertilized variants. When fertilized, L-503 reduced the flour strength for winter crops and rapeseed. The effect of fertilizers was mixed and small. In a case of Voronezhskaya 10, the overall bakery score from fertilizers decreased when placed on complete fallow, and increased for clover, rapeseed, and especially peas. In a case of Priokskaya, the positive effect of fertilizers was when placed after clover. It was revealed that the introduction of N60 for pre-sowing cultivation did not affect the technological qualities of the grain, because most of the nitrogen was used by plants for the formation of vegetative mass.