Pub Date : 2023-07-03DOI: 10.20914/2310-1202-2023-1-249-254
V. A. Strelkov, E. A. Pershin, E. A. Farberova, A. Shirkunov, V. Ryabov
Currently, the processes of the oil industry are focused on deepening oil refining. One of the ways to deepen oil refining is to obtain petroleum cokes at delayed coking plants. At the moment, the total productivity of delayed coking plants is increasing, while the output of petroleum coke with a high sulfur content is also growing, which does not allow it to be used in a typical consumption industry – the metallurgical industry. In this regard, researchers are actively exploring the possibility of qualified alternative use of petroleum coke. One of the promising directions is the use of petroleum coke as a raw material for the production of activated carbons, which will significantly expand the raw material base of their production. In this paper, studies have been conducted on the possibility of obtaining crushed activated carbons based on KES grade petroleum coke. During the experiments, samples of crushed activated carbons were obtained by single- and double-stage heat treatment (carbonation in an inert atmosphere and activation in an environment of superheated water vapor), and the characteristics of their porous structure were determined. The research results have shown that activated carbon obtained by two-stage heat treatment has a sufficiently high specific surface area (446 m2/g) and a maximum volume of sorption space (0.264 cm3/g). Thus, the proposed method of processing petroleum coke obtained by delayed coking into activated carbon can serve as one of the ways to expand its qualified use, and also opens up alternative raw material opportunities in the technology of activated carbon production.
目前，石油工业的流程主要集中在深化炼油上。深化炼油的途径之一是在延迟焦化厂获得石油焦。目前，延迟焦化厂的总生产率在不断提高，而含硫量较高的石油焦的产量也在不断增加，这使其无法用于典型的消费行业--冶金工业。为此，研究人员正在积极探索石油焦合格替代用途的可能性。其中一个很有前景的方向是使用石油焦作为生产活性炭的原料，这将大大扩大活性炭生产的原料基础。本文研究了以 KES 级石油焦为基础获得压碎活性炭的可能性。在实验过程中，通过单级和双级热处理（在惰性气氛中碳化和在过热水蒸气环境中活化）获得了破碎活性炭样品，并确定了其多孔结构的特征。研究结果表明，通过两级热处理获得的活性炭具有足够高的比表面积（446 m2/g）和最大吸附空间体积（0.264 cm3/g）。因此，所提出的将延迟焦化得到的石油焦加工成活性炭的方法可作为扩大其合格用途的途径之一，同时也为活性炭生产技术开辟了替代原料的机会。
{"title":"Research of the possibility of using petroleum coke in the production of crushed carbon sorbents","authors":"V. A. Strelkov, E. A. Pershin, E. A. Farberova, A. Shirkunov, V. Ryabov","doi":"10.20914/2310-1202-2023-1-249-254","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-249-254","url":null,"abstract":"Currently, the processes of the oil industry are focused on deepening oil refining. One of the ways to deepen oil refining is to obtain petroleum cokes at delayed coking plants. At the moment, the total productivity of delayed coking plants is increasing, while the output of petroleum coke with a high sulfur content is also growing, which does not allow it to be used in a typical consumption industry – the metallurgical industry. In this regard, researchers are actively exploring the possibility of qualified alternative use of petroleum coke. One of the promising directions is the use of petroleum coke as a raw material for the production of activated carbons, which will significantly expand the raw material base of their production. In this paper, studies have been conducted on the possibility of obtaining crushed activated carbons based on KES grade petroleum coke. During the experiments, samples of crushed activated carbons were obtained by single- and double-stage heat treatment (carbonation in an inert atmosphere and activation in an environment of superheated water vapor), and the characteristics of their porous structure were determined. The research results have shown that activated carbon obtained by two-stage heat treatment has a sufficiently high specific surface area (446 m2/g) and a maximum volume of sorption space (0.264 cm3/g). Thus, the proposed method of processing petroleum coke obtained by delayed coking into activated carbon can serve as one of the ways to expand its qualified use, and also opens up alternative raw material opportunities in the technology of activated carbon production.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139363929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-10DOI: 10.20914/2310-1202-2022-1-196-201
A. Vasyukova, I. Kusova, A. Alekseev, A. Moshkin, T. Lyubetskaya
The article presents data on the effect of additives of pre-processed powder from plant raw materials on the structure of yeast dough. Inthe activityof malt from rye, wheat, barley of the "Elf" variety, soybeans, peas and triticale, depending on different concentrations of the substrate. Two important characteristics are obtained – the Michaelis constant and the dependence of the reaction rate on the concentration of substratea. Studies of the amylolytic activity of tritical malt on wheat flour have shown that the sugar-forming ability of flour increases with the addition of dry tritical malt. When carrying out a reaction using not distilled, but tap water, the activity of amylase increases even more, which is not unexpected in accordance with the experiments conducted. The greatest significance of the processes occurring during the kneading of the test: physico-mechanical, colloidal and biochemical can be explained by the swelling of water-insoluble proteins, which form a three-dimensional spongy-mesh structure in the dough. This determines the extensibility and elasticity of the dough. Starch grains of flour adsorption binds a large amount of water. A significant amount of water is also absorbed by rye flour penthozans. The highest value of acidity was characterized by samples with rye malt, introduced in a dosage of 1–3% by weight of flour. The introduction of malt preparation was also reflected in the structural and mechanical properties of the crumb. Elastic deformations with an increase in the dosage of malt are reduced, in contrast to plastic deformations. For use in baking, according to a comprehensive assessment, barley malt is recommended at a dosage of 3% to the mass of flour.
{"title":"Effect of food additives on the structure of the dough","authors":"A. Vasyukova, I. Kusova, A. Alekseev, A. Moshkin, T. Lyubetskaya","doi":"10.20914/2310-1202-2022-1-196-201","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-196-201","url":null,"abstract":"The article presents data on the effect of additives of pre-processed powder from plant raw materials on the structure of yeast dough. Inthe activityof malt from rye, wheat, barley of the \"Elf\" variety, soybeans, peas and triticale, depending on different concentrations of the substrate. Two important characteristics are obtained – the Michaelis constant and the dependence of the reaction rate on the concentration of substratea. Studies of the amylolytic activity of tritical malt on wheat flour have shown that the sugar-forming ability of flour increases with the addition of dry tritical malt. When carrying out a reaction using not distilled, but tap water, the activity of amylase increases even more, which is not unexpected in accordance with the experiments conducted. The greatest significance of the processes occurring during the kneading of the test: physico-mechanical, colloidal and biochemical can be explained by the swelling of water-insoluble proteins, which form a three-dimensional spongy-mesh structure in the dough. This determines the extensibility and elasticity of the dough. Starch grains of flour adsorption binds a large amount of water. A significant amount of water is also absorbed by rye flour penthozans. The highest value of acidity was characterized by samples with rye malt, introduced in a dosage of 1–3% by weight of flour. The introduction of malt preparation was also reflected in the structural and mechanical properties of the crumb. Elastic deformations with an increase in the dosage of malt are reduced, in contrast to plastic deformations. For use in baking, according to a comprehensive assessment, barley malt is recommended at a dosage of 3% to the mass of flour.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73929175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-05DOI: 10.20914/2310-1202-2022-1-418-424
L. Tretyakova, N. Azarova, R. Puzakov
In the current conditions of economic development, the formation of innovative sectoral development is provided on the basis of the global implementation of human capital. In the situation of economic crises due to the instability of the external environment, human capital is the only source and resource for innovative changes in economic processes. Therefore, we propose to consider the indicator "human capital" as the basis for major innovative changes in the growth of modern Russian economy, which has been investigated in this article. The actualization of modern innovation policy, which includes guidelines for the development of the Russian Federation towards an innovation-technologically developed path, has determined the particular importance of the "human capital" indicator. The authors have highlighted the methodology for investigating the synergy of these research aspects. In the paper a conclusion is drawn, that taking into account imperfection of existing conceptual positions concerning a role and value of the human capital in the course of forming of innovative branch development for the purpose of increase of innovative activity of all participants of branch economic system and maintenance of influence on intensive development of branches and complexes, it is necessary to provide objective revision of traditional approaches of branch development research. The given research will allow increasing innovative activity of all participants of branch industrial-economic system. At the same time, human potential acts as the main driving force and asset of ensuring sustainable and intensive sectoral development, determines the opportunities of sectoral production and economic systems for the formation of diversification directions The structural and logical scheme of ensuring innovative sectoral development, which includes the stages of innovative development, such as the stage of forming prerequisites for innovative sectoral development, the stage of realization of human potential in the industry, the stage of realization of aggregate.
{"title":"Formation of innovative industry development","authors":"L. Tretyakova, N. Azarova, R. Puzakov","doi":"10.20914/2310-1202-2022-1-418-424","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-418-424","url":null,"abstract":"In the current conditions of economic development, the formation of innovative sectoral development is provided on the basis of the global implementation of human capital. In the situation of economic crises due to the instability of the external environment, human capital is the only source and resource for innovative changes in economic processes. Therefore, we propose to consider the indicator \"human capital\" as the basis for major innovative changes in the growth of modern Russian economy, which has been investigated in this article. The actualization of modern innovation policy, which includes guidelines for the development of the Russian Federation towards an innovation-technologically developed path, has determined the particular importance of the \"human capital\" indicator. The authors have highlighted the methodology for investigating the synergy of these research aspects. In the paper a conclusion is drawn, that taking into account imperfection of existing conceptual positions concerning a role and value of the human capital in the course of forming of innovative branch development for the purpose of increase of innovative activity of all participants of branch economic system and maintenance of influence on intensive development of branches and complexes, it is necessary to provide objective revision of traditional approaches of branch development research. The given research will allow increasing innovative activity of all participants of branch industrial-economic system. At the same time, human potential acts as the main driving force and asset of ensuring sustainable and intensive sectoral development, determines the opportunities of sectoral production and economic systems for the formation of diversification directions The structural and logical scheme of ensuring innovative sectoral development, which includes the stages of innovative development, such as the stage of forming prerequisites for innovative sectoral development, the stage of realization of human potential in the industry, the stage of realization of aggregate.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90195236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-02DOI: 10.20914/2310-1202-2022-1-410-417
R. Timakova, I. Iliukhina
The number of people with disabilities is steadily growing all over the world and currently there are up to 15% of the total population. About 35 million people with limited mobility live in Russia, including 11.6 million people with disabilities, the most numerous group of disabled people aged over 60 years (57.2 % of the total number). Insufficient adaptation of the tourist infrastructure to the opportunities and needs of people with disabilities is one of the barriers to the formation of an "accessible environment". A study of the barrier-free environment in the country showed a low level of adaptation of tourist infrastructure for different types of tourism (from cultural, educational, therapeutic, to mountain skiing, etc.): Moscow and St. Petersburg - up to 30% of tourist infrastructure is adapted for travel of people with disabilities, in Sochi currently plans to bring up to 60%, in general, in all regions – up to 5%. The most popular transport for organizing tours is rail transport, so the infrastructure on rail transport must meet the requirements of an "accessible environment" for all categories of users. The issues of transport accessibility for the Russian population as a whole and the objectives of achieving sustainable development, considered within the context of providing an "accessible environment" for people with disabilities and people with reduced mobility on rail transport, constitute the development pattern for barrier-free and inclusive rail tourism in the country. Considering the needs of different categories of passengers, Russian Railways carries out complex modernization of rolling stock and renovation of passenger infrastructure (more than 900 passenger cars are equipped with a specialized compartment for passengers with disabilities), designs and promotes new projects in the development of railway tourism together with enterprises involved in the hospitality and tourism industry. However, insufficient tourism infrastructure adjustment to the needs of people with disabilities is one of the barriers to providing an accessible environment. Moreover, special features of mentality and health abilities of people with disabilities, their low purchasing power, and lack of awareness should be taken into account. Consistent implementation of state policy in creating a single barrier-free space for people with disabilities will contribute to their socialization in society and mobility when traveling and when traveling in the tourist and recreational environment
{"title":"Current trends in the sustainable development of an \"accessible environment\" in railway transport","authors":"R. Timakova, I. Iliukhina","doi":"10.20914/2310-1202-2022-1-410-417","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-410-417","url":null,"abstract":"The number of people with disabilities is steadily growing all over the world and currently there are up to 15% of the total population. About 35 million people with limited mobility live in Russia, including 11.6 million people with disabilities, the most numerous group of disabled people aged over 60 years (57.2 % of the total number). Insufficient adaptation of the tourist infrastructure to the opportunities and needs of people with disabilities is one of the barriers to the formation of an \"accessible environment\". A study of the barrier-free environment in the country showed a low level of adaptation of tourist infrastructure for different types of tourism (from cultural, educational, therapeutic, to mountain skiing, etc.): Moscow and St. Petersburg - up to 30% of tourist infrastructure is adapted for travel of people with disabilities, in Sochi currently plans to bring up to 60%, in general, in all regions – up to 5%. The most popular transport for organizing tours is rail transport, so the infrastructure on rail transport must meet the requirements of an \"accessible environment\" for all categories of users. The issues of transport accessibility for the Russian population as a whole and the objectives of achieving sustainable development, considered within the context of providing an \"accessible environment\" for people with disabilities and people with reduced mobility on rail transport, constitute the development pattern for barrier-free and inclusive rail tourism in the country. Considering the needs of different categories of passengers, Russian Railways carries out complex modernization of rolling stock and renovation of passenger infrastructure (more than 900 passenger cars are equipped with a specialized compartment for passengers with disabilities), designs and promotes new projects in the development of railway tourism together with enterprises involved in the hospitality and tourism industry. However, insufficient tourism infrastructure adjustment to the needs of people with disabilities is one of the barriers to providing an accessible environment. Moreover, special features of mentality and health abilities of people with disabilities, their low purchasing power, and lack of awareness should be taken into account. Consistent implementation of state policy in creating a single barrier-free space for people with disabilities will contribute to their socialization in society and mobility when traveling and when traveling in the tourist and recreational environment","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90437535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-02DOI: 10.20914/2310-1202-2022-1-181-195
D. P. Efremov, I. Zharkova, I. Plotnikova, D. Ivanchikov, N. Gizatova
The article provides an analysis of modern scientific and technical information covering the use of tomato fruits and products of their processing in various sectors of the food industry. It is noted that the use of natural products of tomato processing, containing a large amount of essential substances useful for the human body, including antioxidants (lycopene, β-carotene), vitamins, minerals, will expand the range of products of the "health" group, functional and specialized, to satisfy consumer demand for products that have a preventive effect in the fight against many diseases and create waste-free tomato processing technologies. At the moment, there is a need to develop new competitive technologies using tomatoes, which is of scientific and applied importance for the food industry, primarily for the baking, confectionery and fat-and-oil industries.
{"title":"Tomatoes: main uses in the food industry (review)","authors":"D. P. Efremov, I. Zharkova, I. Plotnikova, D. Ivanchikov, N. Gizatova","doi":"10.20914/2310-1202-2022-1-181-195","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-181-195","url":null,"abstract":"The article provides an analysis of modern scientific and technical information covering the use of tomato fruits and products of their processing in various sectors of the food industry. It is noted that the use of natural products of tomato processing, containing a large amount of essential substances useful for the human body, including antioxidants (lycopene, β-carotene), vitamins, minerals, will expand the range of products of the \"health\" group, functional and specialized, to satisfy consumer demand for products that have a preventive effect in the fight against many diseases and create waste-free tomato processing technologies. At the moment, there is a need to develop new competitive technologies using tomatoes, which is of scientific and applied importance for the food industry, primarily for the baking, confectionery and fat-and-oil industries.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88844730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-01DOI: 10.20914/2310-1202-2022-1-40-42
Joseph Rutaganira, I. Glamazdin
Cattle Sarcocystis spp. are protozoa. They often parasitise tissues of Cattle. Few of these species are zoonoses. Therefore, they are foodborne parasites associated with consumption of raw or insufficiently thermally treated sarcocystic beef meat. Swallowing oocysts from environmental objects primarily contaminated water, garden crops, grazing on contamited pasture, etc. can cause Cattle sarcocystosis. Sarcocystis spp specific to Cattle include S.hominis, S.heydorni, S.cruzi, S.hirsuta, S.rommeli &S.bovifelis. Among them, S.hominis and S.heydorni are zoonotic and pathogenic agents. Human Intestinal/ Muscular Sarcocystosis is a disease that caused by eating raw or poorly cooked Cattle meat infected by Sarcocystis zoonoses (S.hominis&S.heydorni). Intestinal Sarcocystosis was reported almost from all corners of the world. This has been well documented but no powerful Preventive and control methods available to public yet. With the world growing population, researchers should provide or suggest practical solution to supply safe food to the consumers. During our research work we tried to compare the effectiveness of all available documented Cattle sarcocystis spp. Testing methods to recommend the best one to the public for screening health from infected Cattle before slaughter in the slaughter house. Though culture and society play a fundamental role in foodborne control, we also came up with additional control safety measures recommendations all along the beef meat supply chain.
{"title":"Cattle Sarcocystis spp. infection Prevention and Control","authors":"Joseph Rutaganira, I. Glamazdin","doi":"10.20914/2310-1202-2022-1-40-42","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-40-42","url":null,"abstract":"Cattle Sarcocystis spp. are protozoa. They often parasitise tissues of Cattle. Few of these species are zoonoses. Therefore, they are foodborne parasites associated with consumption of raw or insufficiently thermally treated sarcocystic beef meat. Swallowing oocysts from environmental objects primarily contaminated water, garden crops, grazing on contamited pasture, etc. can cause Cattle sarcocystosis. Sarcocystis spp specific to Cattle include S.hominis, S.heydorni, S.cruzi, S.hirsuta, S.rommeli &S.bovifelis. Among them, S.hominis and S.heydorni are zoonotic and pathogenic agents. Human Intestinal/ Muscular Sarcocystosis is a disease that caused by eating raw or poorly cooked Cattle meat infected by Sarcocystis zoonoses (S.hominis&S.heydorni). Intestinal Sarcocystosis was reported almost from all corners of the world. This has been well documented but no powerful Preventive and control methods available to public yet. With the world growing population, researchers should provide or suggest practical solution to supply safe food to the consumers. During our research work we tried to compare the effectiveness of all available documented Cattle sarcocystis spp. Testing methods to recommend the best one to the public for screening health from infected Cattle before slaughter in the slaughter house. Though culture and society play a fundamental role in foodborne control, we also came up with additional control safety measures recommendations all along the beef meat supply chain. ","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75170066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-28DOI: 10.20914/2310-1202-2022-1-372-378
M. Dzuganova, I. Dzakhmisheva
The scientific article determines that the global economic crisis, political and economic restrictions, various sanctions and counter-sanctions have become a catalyst for the active growth of the competitiveness of agriculture, an incentive for the further development of innovation in the agro-industrial complex, ensuring the country's food security and implementing the import substitution policy. The agro-industrial complex of the Kabardino-Balkarian Republic has sufficient natural resources and unique climatic conditions. However, in the agricultural sector of the economy of the Kabardino-Balkarian Republic, there are a number of extraordinary problems associated with the use of well-established high-expenditure technologies, principles, and technical means. In this regard, the initiation of innovative activities is being updated, contributing to the progressive strengthening of the efficiency of the functioning of the agro-industrial complex of the Kabardino-Balkarian Republic. An analysis of the innovative activity of agriculture was carried out, and the development of dominant directions for improving the efficiency of the functioning of agricultural enterprises in the Kabardino-Balkarian Republic was carried out. The total level of innovative activity of agricultural organizations in the Kabardino-Balkarian Republic amounted to 10.3% in 2020. The share of organizations involved in the introduction of technological innovations in the total number of all organizations in the Kabardino-Balkarian Republic amounted to 15.0%. Thus, in the Kabardino-Balkarian Republic, measures are being taken to build a high-tech greenhouse complex with a system of continuous vegetable production cycle. All this indicates positive, but not sufficient, shifts in the innovative development of the economy of the agro-industrial complex of the Kabardino-Balkarian Republic. Production activity in the agricultural sector of the Kabardino-Balkarian Republic is rapidly developing in the conditions of the formation of a favorable conjuncture, improvement of economic conditions in the agricultural sector. From the standpoint of potential resource opportunities, the dominant directions for improving the efficiency of the functioning of agricultural enterprises in the Kabardino-Balkarian Republic should be based on a phased balanced solution to the problems of preserving a favorable environment, the use of natural resource potential, intellectual resources and high-tech intensive and resource-saving modern industries in order to meet the needs of the population in environmentally friendly products..
{"title":"Analysis of innovative activity of agriculture in the Kabardino-Balkarian republic","authors":"M. Dzuganova, I. Dzakhmisheva","doi":"10.20914/2310-1202-2022-1-372-378","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-372-378","url":null,"abstract":"The scientific article determines that the global economic crisis, political and economic restrictions, various sanctions and counter-sanctions have become a catalyst for the active growth of the competitiveness of agriculture, an incentive for the further development of innovation in the agro-industrial complex, ensuring the country's food security and implementing the import substitution policy. The agro-industrial complex of the Kabardino-Balkarian Republic has sufficient natural resources and unique climatic conditions. However, in the agricultural sector of the economy of the Kabardino-Balkarian Republic, there are a number of extraordinary problems associated with the use of well-established high-expenditure technologies, principles, and technical means. In this regard, the initiation of innovative activities is being updated, contributing to the progressive strengthening of the efficiency of the functioning of the agro-industrial complex of the Kabardino-Balkarian Republic. An analysis of the innovative activity of agriculture was carried out, and the development of dominant directions for improving the efficiency of the functioning of agricultural enterprises in the Kabardino-Balkarian Republic was carried out. The total level of innovative activity of agricultural organizations in the Kabardino-Balkarian Republic amounted to 10.3% in 2020. The share of organizations involved in the introduction of technological innovations in the total number of all organizations in the Kabardino-Balkarian Republic amounted to 15.0%. Thus, in the Kabardino-Balkarian Republic, measures are being taken to build a high-tech greenhouse complex with a system of continuous vegetable production cycle. All this indicates positive, but not sufficient, shifts in the innovative development of the economy of the agro-industrial complex of the Kabardino-Balkarian Republic. Production activity in the agricultural sector of the Kabardino-Balkarian Republic is rapidly developing in the conditions of the formation of a favorable conjuncture, improvement of economic conditions in the agricultural sector. From the standpoint of potential resource opportunities, the dominant directions for improving the efficiency of the functioning of agricultural enterprises in the Kabardino-Balkarian Republic should be based on a phased balanced solution to the problems of preserving a favorable environment, the use of natural resource potential, intellectual resources and high-tech intensive and resource-saving modern industries in order to meet the needs of the population in environmentally friendly products..","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80852737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-28DOI: 10.20914/2310-1202-2022-1-379-387
G. Merzlikina, N. Mogharbel
Innovative development a priori determines the viability and success of any economic system; at present, the role of innovation in economic activity is so great that the economy is named innovative. Based on the analysis of domestic and foreign scientific literature, the problem of assessing the effectiveness of innovative development is revealed. Existing statistically observable indicators assess the conditions, resources, results of innovative processes; comparison of indicators is difficult due to their diversity of time and diversity of objects. The use of project analysis and forecasting techniques, methods for evaluating innovative projects does not allow assessing the prospects for the innovative development of the system as a whole. In addition, the uncertainty of the main characteristics of innovative development was revealed, they talk about «innovative activity», «innovative susceptibility», «innovative competitiveness». The authors propose to evaluate the results of innovative development based on «innovative viability». It was found that there are few scientific works on the assessment of solvency (economic, social, functional solvency, management solvency are considered), and only two works of Russian authors are devoted to innovative solvency. In the foreign scientific literature, only the problems of viability of innovations are studied. The author's definition of the content of the concept of «innovative viability» is proposed – a set of qualities, quantities, interconnections of the elements of the innovation system that exist in time and space (theoretical definition); for a separate economic system (region, enterprise) – this is the level of management that allows it to function successfully; it is a combination of quantitative and qualitative characteristics that ensures its sustainable viability and rationally active innovative activity; criteria for evaluating innovative viability are proposed: innovative potential, effectiveness of innovative activity, the ratio of the «fulcrum» and «center of gravity».
{"title":"Innovative viability: formation of the concept and evaluation criteria","authors":"G. Merzlikina, N. Mogharbel","doi":"10.20914/2310-1202-2022-1-379-387","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-379-387","url":null,"abstract":"Innovative development a priori determines the viability and success of any economic system; at present, the role of innovation in economic activity is so great that the economy is named innovative. Based on the analysis of domestic and foreign scientific literature, the problem of assessing the effectiveness of innovative development is revealed. Existing statistically observable indicators assess the conditions, resources, results of innovative processes; comparison of indicators is difficult due to their diversity of time and diversity of objects. The use of project analysis and forecasting techniques, methods for evaluating innovative projects does not allow assessing the prospects for the innovative development of the system as a whole. In addition, the uncertainty of the main characteristics of innovative development was revealed, they talk about «innovative activity», «innovative susceptibility», «innovative competitiveness». The authors propose to evaluate the results of innovative development based on «innovative viability». It was found that there are few scientific works on the assessment of solvency (economic, social, functional solvency, management solvency are considered), and only two works of Russian authors are devoted to innovative solvency. In the foreign scientific literature, only the problems of viability of innovations are studied. The author's definition of the content of the concept of «innovative viability» is proposed – a set of qualities, quantities, interconnections of the elements of the innovation system that exist in time and space (theoretical definition); for a separate economic system (region, enterprise) – this is the level of management that allows it to function successfully; it is a combination of quantitative and qualitative characteristics that ensures its sustainable viability and rationally active innovative activity; criteria for evaluating innovative viability are proposed: innovative potential, effectiveness of innovative activity, the ratio of the «fulcrum» and «center of gravity».","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84606210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-22DOI: 10.20914/2310-1202-2022-1-167-173
E. A. Korotkikh, I. V. Novikova, M. Pokrovskiy, T. Avtina, N. V. Korotkikh, M. Pimkin
Currently, import substitution, the presence of domestic quality products on the market, including alcoholic beverages, is an urgent direction in the food industry The technical grape variety "Isabella" is one of the most widespread in the Central Black Earth Region (CBER). The purpose of the work is to popularize the culture of wine consumption and saturate the food market of the CBER with high-quality wine materials and finished products. Objects of research were: five samples of the technical grape variety "Isabella" grown in different territories of the Voronezh, Belgorod, Lipetsk regions of the CBER: five samples of wine prepared from the above raw materials by the «red» method. When collecting grape raw materials, they were guided by the conditions of sugar content and acidity. The processing of grapes, the production of wine materials and finished wine was carried out according to the technological scheme for red table wine. As a result, the possibility of using the technical grape variety "Isabella" grown in the CBER is shown. The conditions of all five samples of grapes corresponded to the standards adopted in the wine production. According to the basic physico-chemical parameters, the obtained wine samples corresponded to the standards adopted for ordinary red semi-sweet wines. The evaluation of wine samples according to the indicator "Quantitative determination of trans-resveratrol" revealed a sample containing trans-resveratrol - a sample of wine № 4 obtained from grapes of the variety "Isabella" growing in the Lipetsk region, the city of Gryazi, Gryazinsky district. The content of trans-resveratrol in it was 0.143 mg/dm3. Resveratrol, having antioxidant activity, is of the greatest interest among biomolecules with nutraceutical properties in red wine. The separation and identification of trans-resveratrol was carried out using high-performance liquid chromatography (HPLC) coupled with a detector on a diode matrix (DAD-3000 model, Thermo Scientific). The calibration curve was constructed using a standard sample at increasing concentrations. Further development of research are: to develop the technology of terroir wine, which differs from other wines produced in other geographical latitudes with appearance, taste, aroma, which will be formed due to the influence of external factors.
{"title":"Study of the possibility of obtaining quality wines from grapes of the Central Black Earth Region","authors":"E. A. Korotkikh, I. V. Novikova, M. Pokrovskiy, T. Avtina, N. V. Korotkikh, M. Pimkin","doi":"10.20914/2310-1202-2022-1-167-173","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-167-173","url":null,"abstract":"Currently, import substitution, the presence of domestic quality products on the market, including alcoholic beverages, is an urgent direction in the food industry The technical grape variety \"Isabella\" is one of the most widespread in the Central Black Earth Region (CBER). The purpose of the work is to popularize the culture of wine consumption and saturate the food market of the CBER with high-quality wine materials and finished products. Objects of research were: five samples of the technical grape variety \"Isabella\" grown in different territories of the Voronezh, Belgorod, Lipetsk regions of the CBER: five samples of wine prepared from the above raw materials by the «red» method. When collecting grape raw materials, they were guided by the conditions of sugar content and acidity. The processing of grapes, the production of wine materials and finished wine was carried out according to the technological scheme for red table wine. As a result, the possibility of using the technical grape variety \"Isabella\" grown in the CBER is shown. The conditions of all five samples of grapes corresponded to the standards adopted in the wine production. According to the basic physico-chemical parameters, the obtained wine samples corresponded to the standards adopted for ordinary red semi-sweet wines. The evaluation of wine samples according to the indicator \"Quantitative determination of trans-resveratrol\" revealed a sample containing trans-resveratrol - a sample of wine № 4 obtained from grapes of the variety \"Isabella\" growing in the Lipetsk region, the city of Gryazi, Gryazinsky district. The content of trans-resveratrol in it was 0.143 mg/dm3. Resveratrol, having antioxidant activity, is of the greatest interest among biomolecules with nutraceutical properties in red wine. The separation and identification of trans-resveratrol was carried out using high-performance liquid chromatography (HPLC) coupled with a detector on a diode matrix (DAD-3000 model, Thermo Scientific). The calibration curve was constructed using a standard sample at increasing concentrations. Further development of research are: to develop the technology of terroir wine, which differs from other wines produced in other geographical latitudes with appearance, taste, aroma, which will be formed due to the influence of external factors.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79977145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-22DOI: 10.20914/2310-1202-2022-1-174-180
Z. L. Dzizzoeva, I. K. Sattsaeva, D. V. Kataev
It is known that scientific and technological progress in the field of creating various functional foods does not stand still and modern products are characterized by the development of various modifications based on them, which allow obtaining nutrients with high energy, biological value, as well as with desired properties. The use of malted barley extract can solve many problems that arise during the heat treatment of raw materials, as a result of the inevitable decrease in its nutritional and biological value. The purpose of the work is to study the effect of micronutrient-rich barley malt extract (malt extract) on the processes of intensifying the production of bread kvass. Obtaining malt extract, analysis of kvass samples was carried out according to generally accepted methods in accordance with the requirements of the standard. The above studies fully explain the relevance and practical significance of the presented studies based on the study of organoleptic and physico-chemical parameters of the finished product. The result of this area of research is the approbation of the replacement of kvass wort 30%; 20% and 10% of the amount of barley malt extract, which allows to intensify the fermentation processes and saturate the product with biologically important micronutrients, and also gives kvass tonic properties, increasing the biological status of the human body. An increase in the concentration of malt extract causes undesirable changes in the organoleptic and physico-chemical parameters of laboratory kvass wort. Reducing the concentration does not affect the biochemistry of raw materials and the use of lower concentrations is not advisable. The results obtained allow us to say that the inclusion of malted barley extract in the composition of the test samples makes it possible to intensify the vital processes of the yeast Sacharomices cerevisiae used in the experiment, which results in a slight increase in the mass fraction of ethyl alcohol, titratable acidity and a decrease in pH in the finished product compared to control. The high content of nutrients, enzymes, vitamins in the composition of SE affects the course of fermentation, intensifying this process, which reduces the fermentation time and increases the profitability of the production of the fermentation product .
{"title":"About the performance of using the extract of barley malt in the creation of modern drinks based on alcohol fermentation","authors":"Z. L. Dzizzoeva, I. K. Sattsaeva, D. V. Kataev","doi":"10.20914/2310-1202-2022-1-174-180","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-174-180","url":null,"abstract":"It is known that scientific and technological progress in the field of creating various functional foods does not stand still and modern products are characterized by the development of various modifications based on them, which allow obtaining nutrients with high energy, biological value, as well as with desired properties. The use of malted barley extract can solve many problems that arise during the heat treatment of raw materials, as a result of the inevitable decrease in its nutritional and biological value. The purpose of the work is to study the effect of micronutrient-rich barley malt extract (malt extract) on the processes of intensifying the production of bread kvass. Obtaining malt extract, analysis of kvass samples was carried out according to generally accepted methods in accordance with the requirements of the standard. The above studies fully explain the relevance and practical significance of the presented studies based on the study of organoleptic and physico-chemical parameters of the finished product. The result of this area of research is the approbation of the replacement of kvass wort 30%; 20% and 10% of the amount of barley malt extract, which allows to intensify the fermentation processes and saturate the product with biologically important micronutrients, and also gives kvass tonic properties, increasing the biological status of the human body. An increase in the concentration of malt extract causes undesirable changes in the organoleptic and physico-chemical parameters of laboratory kvass wort. Reducing the concentration does not affect the biochemistry of raw materials and the use of lower concentrations is not advisable. The results obtained allow us to say that the inclusion of malted barley extract in the composition of the test samples makes it possible to intensify the vital processes of the yeast Sacharomices cerevisiae used in the experiment, which results in a slight increase in the mass fraction of ethyl alcohol, titratable acidity and a decrease in pH in the finished product compared to control. The high content of nutrients, enzymes, vitamins in the composition of SE affects the course of fermentation, intensifying this process, which reduces the fermentation time and increases the profitability of the production of the fermentation product .","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90345489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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