Pub Date : 2021-12-15DOI: 10.20914/2310-1202-2021-4-131-141
T. Kalenik, T. Senotrusova, E. Dobrynina, D. Fadi, L. A. Tekutyeva, V. Matveev
According to the Decree of the President of the Russian Federation of January 21, 2020 N 20 "On the approval of the Doctrine of food security of the Russian Federation", the basis for the formation of a national quality management system for food and agricultural products, the main goal of which is to ensure product quality as the most important component of improving health population, improving the quality of agricultural products with the help of modern innovative technologies and feed additives, promoting and stimulating the growth of demand and supply for better food products and ensuring the observance of consumer rights to purchase quality products. Achieving the goals of the Doctrine in the field of improving the quality of food and feed products is supposed to be realized with the help of some tasks, where one of them is the development of the production of food additives and ingredients in the Russian Federation, as well as the development and implementation of a quality management system for agricultural and food products and the creation of conditions for production of new generation products with specified quality characteristics. In this regard, this paper discusses the optimal and economical methods for extracting the dye from the flowers of Clitoria ternatea in order to reduce the duration of the production cycle and the introduction of low-waste technologies, which can exclude the irrational use of raw materials, lead to an increase in production, a decrease in the cost of the finished product, and an increase in economic production indicators, reducing the anthropogenic impact of production on the environment. Also, the work has developed and described a modern technology for the production of a dye, according to which it is possible to improve the quality and safety monitoring system. The prospects of using the dye from Clitoria ternatea flowers in feed additives for farm animals and birds are considered. This can undoubtedly be of interest to the business community, therefore, we can assume that the production of a natural dye from plant materials and this work is a fairly relevant subject within the framework of the Doctrine of Food Security of the Russian Federation, not only from the medico-biological, but also from the technological side.
{"title":"Search for new effective antioxidants for impregnation of commercial forms of vitamin A for the purpose of feeding farm animals","authors":"T. Kalenik, T. Senotrusova, E. Dobrynina, D. Fadi, L. A. Tekutyeva, V. Matveev","doi":"10.20914/2310-1202-2021-4-131-141","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-131-141","url":null,"abstract":"According to the Decree of the President of the Russian Federation of January 21, 2020 N 20 \"On the approval of the Doctrine of food security of the Russian Federation\", the basis for the formation of a national quality management system for food and agricultural products, the main goal of which is to ensure product quality as the most important component of improving health population, improving the quality of agricultural products with the help of modern innovative technologies and feed additives, promoting and stimulating the growth of demand and supply for better food products and ensuring the observance of consumer rights to purchase quality products. Achieving the goals of the Doctrine in the field of improving the quality of food and feed products is supposed to be realized with the help of some tasks, where one of them is the development of the production of food additives and ingredients in the Russian Federation, as well as the development and implementation of a quality management system for agricultural and food products and the creation of conditions for production of new generation products with specified quality characteristics. In this regard, this paper discusses the optimal and economical methods for extracting the dye from the flowers of Clitoria ternatea in order to reduce the duration of the production cycle and the introduction of low-waste technologies, which can exclude the irrational use of raw materials, lead to an increase in production, a decrease in the cost of the finished product, and an increase in economic production indicators, reducing the anthropogenic impact of production on the environment. Also, the work has developed and described a modern technology for the production of a dye, according to which it is possible to improve the quality and safety monitoring system. The prospects of using the dye from Clitoria ternatea flowers in feed additives for farm animals and birds are considered. This can undoubtedly be of interest to the business community, therefore, we can assume that the production of a natural dye from plant materials and this work is a fairly relevant subject within the framework of the Doctrine of Food Security of the Russian Federation, not only from the medico-biological, but also from the technological side.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74766936","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 : 2021-12-14DOI: 10.20914/2310-1202-2021-4-261-268
S. Y. Zhachkin, G. Trifonov, G. N. Egorova, A. G. Belyh
The increasing relevance in the field of repair and restoration of machines and mechanisms is acquiring gas-thermal methods of applying functional coatings to the working surfaces of parts of machine assemblies. The purpose of gas-thermal coating methods is to provide and obtain special physical and mechanical properties of the surface of the part, as well as to restore worn-out components and mechanisms after their long-term and intensive operation. Plasma spraying of composite coatings is an effective method of gas-thermal treatment of the surface of a part. In this paper, a study was conducted on the optimal selection of material for plasma spraying of a part, taking into account its operational features and types of wear of working surfaces. In particular, the operating conditions of the screw of the conveying conveyor are analyzed. The technological features of the application of composite materials by plasma spraying technology are considered. The theoretical selection of a two-phase dispersed-filled composite for application to the working surfaces of the screw in order to restore and harden it has been carried out. Studies and analysis of one of the main indicators of the quality of the formed coating after plasma spraying – the magnitude of the resulting residual stresses (stretching and compression) have been carried out. Taking as a basis the kinematic modes and geometry features of the working surfaces of the screw, as well as the criteria for the formation of the thickness of the sprayed layer, the calculation equations for determining the residual stresses arising on the screw and cylindrical surfaces of the screw of the conveying conveyor are obtained. It is concluded that in order to achieve the required physical and mechanical properties of the coating, the volume fraction of the filler in the matrix of the PG-SR4 composite powder should be in the range of 20–25%. Therefore, it is possible to use in practice a particulate-filled composite of the NiСrВSiFе type with 20–25% reinforcing TiC filler particles in order to restore parts of machines and mechanisms.
{"title":"Study of quality criteria for two-phase iron-based composite coatings formed by plasma spraying","authors":"S. Y. Zhachkin, G. Trifonov, G. N. Egorova, A. G. Belyh","doi":"10.20914/2310-1202-2021-4-261-268","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-261-268","url":null,"abstract":"The increasing relevance in the field of repair and restoration of machines and mechanisms is acquiring gas-thermal methods of applying functional coatings to the working surfaces of parts of machine assemblies. The purpose of gas-thermal coating methods is to provide and obtain special physical and mechanical properties of the surface of the part, as well as to restore worn-out components and mechanisms after their long-term and intensive operation. Plasma spraying of composite coatings is an effective method of gas-thermal treatment of the surface of a part. In this paper, a study was conducted on the optimal selection of material for plasma spraying of a part, taking into account its operational features and types of wear of working surfaces. In particular, the operating conditions of the screw of the conveying conveyor are analyzed. The technological features of the application of composite materials by plasma spraying technology are considered. The theoretical selection of a two-phase dispersed-filled composite for application to the working surfaces of the screw in order to restore and harden it has been carried out. Studies and analysis of one of the main indicators of the quality of the formed coating after plasma spraying – the magnitude of the resulting residual stresses (stretching and compression) have been carried out. Taking as a basis the kinematic modes and geometry features of the working surfaces of the screw, as well as the criteria for the formation of the thickness of the sprayed layer, the calculation equations for determining the residual stresses arising on the screw and cylindrical surfaces of the screw of the conveying conveyor are obtained. It is concluded that in order to achieve the required physical and mechanical properties of the coating, the volume fraction of the filler in the matrix of the PG-SR4 composite powder should be in the range of 20–25%. Therefore, it is possible to use in practice a particulate-filled composite of the NiСrВSiFе type with 20–25% reinforcing TiC filler particles in order to restore parts of machines and mechanisms.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78930512","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 : 2021-12-14DOI: 10.20914/2310-1202-2022-1-29-34
N. Rodionova, E. Popov, N. Zakharova, V. S. Zakharov, D. M. Vyrodov, A. Rodionov
The results of the formation of emulsions of a biologically active additive - wheat germ oil in a defatted fermented milk medium fermented by a consortium of probiotic microorganisms B. bifidum, B. longum, B. adolescentis, L. casei, L. rhamnosus, L. acidophilus, L. plantarum, L. fermentum. The dispersion medium contained at least 109 CFU in 1 g, the pH was 3.65-4.75, the titratable acidity was 120-130oT. The possibility of obtaining stable emulsions with a concentration of wheat germ oil up to 50% is shown. An increase in the capacity and stability of emulsions was established in 1.1-5.9, 1.3-10.6, 1.5-4.0, 1.7-4.7, 1.3-9.7, 1.2 -5.1 when introduced into the dispersion medium 0.5-3.5% of egg white, xanthan gum, egg powder, lecithin, guar gum, skimmed milk powder, respectively. The effect of the speed of rotation of the working body of the emulsifier in the range of 1000-3000 rpm on the emulsifying ability of the dispersion medium and the sedimentation stability of emulsions has been established. An approximating dependence of the emulsifying ability on the concentration of the emulsifier was obtained, taking into account the linear, quadratic and cubic influence of the factor. The results obtained provide a scientific basis for the process of obtaining biologically highly active probiotic emulsions based on wheat germ oil for the alimentary correction of metabolic processes in the human body. High emulsifying ability and sedimentation stability are ensured by the additional introduction of emulsifying substances into the fermented dispersion medium. The resulting emulsions had high organoleptic properties, have a more pronounced biocorrective effect on a number of important body functions, due to the combination of MZP with lacto- and bifidobacteria.
{"title":"Conditions for the formation of stable probiotic emulsions of wheat germ oil","authors":"N. Rodionova, E. Popov, N. Zakharova, V. S. Zakharov, D. M. Vyrodov, A. Rodionov","doi":"10.20914/2310-1202-2022-1-29-34","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-29-34","url":null,"abstract":"The results of the formation of emulsions of a biologically active additive - wheat germ oil in a defatted fermented milk medium fermented by a consortium of probiotic microorganisms B. bifidum, B. longum, B. adolescentis, L. casei, L. rhamnosus, L. acidophilus, L. plantarum, L. fermentum. The dispersion medium contained at least 109 CFU in 1 g, the pH was 3.65-4.75, the titratable acidity was 120-130oT. The possibility of obtaining stable emulsions with a concentration of wheat germ oil up to 50% is shown. An increase in the capacity and stability of emulsions was established in 1.1-5.9, 1.3-10.6, 1.5-4.0, 1.7-4.7, 1.3-9.7, 1.2 -5.1 when introduced into the dispersion medium 0.5-3.5% of egg white, xanthan gum, egg powder, lecithin, guar gum, skimmed milk powder, respectively. The effect of the speed of rotation of the working body of the emulsifier in the range of 1000-3000 rpm on the emulsifying ability of the dispersion medium and the sedimentation stability of emulsions has been established. An approximating dependence of the emulsifying ability on the concentration of the emulsifier was obtained, taking into account the linear, quadratic and cubic influence of the factor. The results obtained provide a scientific basis for the process of obtaining biologically highly active probiotic emulsions based on wheat germ oil for the alimentary correction of metabolic processes in the human body. High emulsifying ability and sedimentation stability are ensured by the additional introduction of emulsifying substances into the fermented dispersion medium. The resulting emulsions had high organoleptic properties, have a more pronounced biocorrective effect on a number of important body functions, due to the combination of MZP with lacto- and bifidobacteria.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78532549","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 : 2021-12-14DOI: 10.20914/2310-1202-2021-4-280-289
M. Gorbacheva, V. Tarasov, A. Sapozhnikova
In recent decades, there has been a growing scientific interest in various kinds of technologies using electro-activated solutions with high reactivity and representing a powerful toolkit for intensification of production processes. However, theoretical knowledge about the regularities of change in fat properties during melting in an electrolyte is rather fragmentary, scarce and often contradictory. The work is devoted to the study of the main factors influencing the change in physical and chemical properties and yield of fat in the process of melting using catholyte, to substantiate the feasibility of its use and develop an industrial line for obtaining fat. The object of studies was ostrich fat obtained by traditional method – by melting in water and by experimental technology – in catholyte as well as technological regimes of fat extraction. According to the data obtained, the fat melted at pH of catholyte 11, temperature 100 and 75 °С was characterized by low values of acid number – 0,45 mg KOH/g and 0,40 mg KOH/g, respectively. The opposite trend was observed with a successive decrease in the alkalinity of the ECA medium and an increase in the melting temperature of the fat, which led to an increase in the content of secondary oxidation products in the experimental samples. It was found that due to the high reactivity of the EСA medium, the temperature and pH of the catholyte increased, the intermolecular interaction within the fat phase decreased, which increased the mobility of lipid molecules relative to each other. The lowest values of fat viscosity (0,42 and 0,4 kPa?s) were recorded when treating fatty raw materials in catholyte with pH 10.5 and 11 and temperature 100 °С. It is shown that increasing the pH of the catholyte contributes to minimizing the values of peroxide number of ostrich fat, in contrast to the heating temperature. It is established that processing of raw materials in catholyte at 75 °C resulted in the yield of fat 88,4–90,1%, which is almost 1,4 times higher than when melted in water. In the wet method of mellowing in water, denaturation of protein structures and a higher degree of fat extraction can be achieved at a mellowing temperature above 75 °C, in contrast to the proposed method of processing raw materials.
{"title":"Research of ostrich fat properties when melting in electrochemically activated medium","authors":"M. Gorbacheva, V. Tarasov, A. Sapozhnikova","doi":"10.20914/2310-1202-2021-4-280-289","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-280-289","url":null,"abstract":"In recent decades, there has been a growing scientific interest in various kinds of technologies using electro-activated solutions with high reactivity and representing a powerful toolkit for intensification of production processes. However, theoretical knowledge about the regularities of change in fat properties during melting in an electrolyte is rather fragmentary, scarce and often contradictory. The work is devoted to the study of the main factors influencing the change in physical and chemical properties and yield of fat in the process of melting using catholyte, to substantiate the feasibility of its use and develop an industrial line for obtaining fat. The object of studies was ostrich fat obtained by traditional method – by melting in water and by experimental technology – in catholyte as well as technological regimes of fat extraction. According to the data obtained, the fat melted at pH of catholyte 11, temperature 100 and 75 °С was characterized by low values of acid number – 0,45 mg KOH/g and 0,40 mg KOH/g, respectively. The opposite trend was observed with a successive decrease in the alkalinity of the ECA medium and an increase in the melting temperature of the fat, which led to an increase in the content of secondary oxidation products in the experimental samples. It was found that due to the high reactivity of the EСA medium, the temperature and pH of the catholyte increased, the intermolecular interaction within the fat phase decreased, which increased the mobility of lipid molecules relative to each other. The lowest values of fat viscosity (0,42 and 0,4 kPa?s) were recorded when treating fatty raw materials in catholyte with pH 10.5 and 11 and temperature 100 °С. It is shown that increasing the pH of the catholyte contributes to minimizing the values of peroxide number of ostrich fat, in contrast to the heating temperature. It is established that processing of raw materials in catholyte at 75 °C resulted in the yield of fat 88,4–90,1%, which is almost 1,4 times higher than when melted in water. In the wet method of mellowing in water, denaturation of protein structures and a higher degree of fat extraction can be achieved at a mellowing temperature above 75 °C, in contrast to the proposed method of processing raw materials.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80391924","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 : 2021-12-14DOI: 10.20914/2310-1202-2022-1-202-207
R. Plotnikova
The possibility of using unsaturated phthalates obtained by the esterification of phthalic anhydride with distillation residues of butyl alcohols as a basis for the synthesis of a bromine-containing plasticizer-fire retardant was evaluated. prene, polyvinyl chloride, and polyvinyl acetate. Instability of the content of unsaturated esters of phthalic acid in the test object was noted with the most probable range of fluctuations in iodine number, ranging from 24.4 to 44.4. A direct dependence of the indicated variation limits on the content of 2-ethylhexene-3-ol-1 in the distillation residue of butanol in the amount of 9.0-17.5% and 2-ethylhexen-2-ol in the amount of 35-43% was established. The ratio of unsaturated esters of 2-ethylhexyl-2-ethylhexene-3-phthalate and 2-ethylhexyl-2-ethylhexene-2-phthalate in an unsaturated plasticizer is 1: 2 ÷ 5. It has been shown that with a shortage in production of a brominated plasticizer with a low bromine content, its required amount can be obtained by diluting a brominated plasticizer with a high bromine content. Dioctyl phthalate and the investigated unsaturated plasticizer were proposed as diluents. It is noted that with incomplete bromination of an unsaturated base, unsaturated esters do not adversely affect the quality of the compositions, make the bromine-containing system more reactive, which leads to additional crosslinking of polymer molecules and an increase in the strength of the composition. It is shown that the modification of an unsaturated plasticizer by bromination will make it possible to obtain a triple effect of inhibition of the combustion process due to the elimination of hydrogen bromide from brominated ethers, an increase in the duration of its elimination and the ability of unsaturated ethers to react with active radicals released during thermal decomposition and combustion of polymer compositions.
{"title":"Disadvantageous phthalates from production waste as the basis for the synthesis of plasticizer-antipyrin","authors":"R. Plotnikova","doi":"10.20914/2310-1202-2022-1-202-207","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-202-207","url":null,"abstract":"The possibility of using unsaturated phthalates obtained by the esterification of phthalic anhydride with distillation residues of butyl alcohols as a basis for the synthesis of a bromine-containing plasticizer-fire retardant was evaluated. prene, polyvinyl chloride, and polyvinyl acetate. Instability of the content of unsaturated esters of phthalic acid in the test object was noted with the most probable range of fluctuations in iodine number, ranging from 24.4 to 44.4. A direct dependence of the indicated variation limits on the content of 2-ethylhexene-3-ol-1 in the distillation residue of butanol in the amount of 9.0-17.5% and 2-ethylhexen-2-ol in the amount of 35-43% was established. The ratio of unsaturated esters of 2-ethylhexyl-2-ethylhexene-3-phthalate and 2-ethylhexyl-2-ethylhexene-2-phthalate in an unsaturated plasticizer is 1: 2 ÷ 5. It has been shown that with a shortage in production of a brominated plasticizer with a low bromine content, its required amount can be obtained by diluting a brominated plasticizer with a high bromine content. Dioctyl phthalate and the investigated unsaturated plasticizer were proposed as diluents. It is noted that with incomplete bromination of an unsaturated base, unsaturated esters do not adversely affect the quality of the compositions, make the bromine-containing system more reactive, which leads to additional crosslinking of polymer molecules and an increase in the strength of the composition. It is shown that the modification of an unsaturated plasticizer by bromination will make it possible to obtain a triple effect of inhibition of the combustion process due to the elimination of hydrogen bromide from brominated ethers, an increase in the duration of its elimination and the ability of unsaturated ethers to react with active radicals released during thermal decomposition and combustion of polymer compositions.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83254443","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 : 2021-12-13DOI: 10.20914/2310-1202-2021-4-101-107
S. I. Lazarev, D. Rodionov, T. A. Khromova, K. K. Polyansky
The paper proposes an engineering calculation method, on the basis of which it was proposed to use three ultrafiltration units connected in series for the ultrafiltration separation of cheese whey components. These installations operated in a continuous cycle, which contained membrane devices with the calculated parameters. This paper describes a scheme for obtaining whey protein concentrate from cheese whey formed during the processing of milk into rennet cheese. The scheme works on a tubular ultrafiltration apparatus - it was accepted for development at ChS VERO LLC. In our proposed scheme, an electrodialysis unit is used, since this unit has more advantages than others. The advantage of the electrodialysis unit is the demineralization of technological solutions with a high dry matter content (concentrated whey, gelatin, sugar syrup, chicory syrup, glycerin) and tolerance. The productivity of the selected electrodialysis plant allows the concentrated volume to be brought to a demineralization level of 80% in about 1 hour. The work describes in detail the scheme of the concentration line for LLC "VEKSHA" and LLC "ChS" VERO "with obtaining dry whey concentrate, including a tube-type ultrafiltration apparatus. Also substantiated is the value determined by the ratio of the results of production and labor costs and funds for the production of cheese whey for LLC "ChS" VERO "and LLC" VEKSHA ". The expected economic effect from the introduction of the line will be 4200 thousand rubles. for LLC "VEKSHA" and 980 thousand rubles. for LLC "ChS" VERO "per year in prices of 2021.
本文提出了一种工程计算方法，在此基础上提出了采用串联的三个超滤单元进行奶酪乳清组分的超滤分离。这些装置在一个连续循环中运行，其中包含具有计算参数的膜装置。本文介绍了一种从牛奶加工成凝乳酶奶酪过程中产生的奶酪乳清中提取浓缩乳清蛋白的方案。该方案适用于管式超滤装置-它已被ChS VERO LLC接受用于开发。在我们提出的方案中，使用电渗析装置，因为该装置比其他装置具有更多优势。电渗析装置的优点是对高干物质含量(浓缩乳清、明胶、糖浆、菊苣糖浆、甘油)和耐受性的工艺溶液进行脱矿。所选电渗析厂的生产率允许浓缩体积在约1小时内达到80%的脱矿水平。详细介绍了LLC“VEKSHA”和LLC“ChS”VERO浓缩线的方案，包括一个管式超滤装置，用于获得干乳清精矿。同样得到证实的是，为LLC“ChS”VERO和LLC“VEKSHA”生产奶酪乳清的生产结果与劳动力成本和资金的比例决定的价值。该生产线的引入预计将带来420万卢布的经济效益。“VEKSHA”有限责任公司和98万卢布。LLC“ChS”VERO每年的价格为2021年。
{"title":"Development of a technological scheme and economic justification of ultrafiltration purification and concentration of cheese whey","authors":"S. I. Lazarev, D. Rodionov, T. A. Khromova, K. K. Polyansky","doi":"10.20914/2310-1202-2021-4-101-107","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-101-107","url":null,"abstract":"The paper proposes an engineering calculation method, on the basis of which it was proposed to use three ultrafiltration units connected in series for the ultrafiltration separation of cheese whey components. These installations operated in a continuous cycle, which contained membrane devices with the calculated parameters. This paper describes a scheme for obtaining whey protein concentrate from cheese whey formed during the processing of milk into rennet cheese. The scheme works on a tubular ultrafiltration apparatus - it was accepted for development at ChS VERO LLC. In our proposed scheme, an electrodialysis unit is used, since this unit has more advantages than others. The advantage of the electrodialysis unit is the demineralization of technological solutions with a high dry matter content (concentrated whey, gelatin, sugar syrup, chicory syrup, glycerin) and tolerance. The productivity of the selected electrodialysis plant allows the concentrated volume to be brought to a demineralization level of 80% in about 1 hour. The work describes in detail the scheme of the concentration line for LLC \"VEKSHA\" and LLC \"ChS\" VERO \"with obtaining dry whey concentrate, including a tube-type ultrafiltration apparatus. Also substantiated is the value determined by the ratio of the results of production and labor costs and funds for the production of cheese whey for LLC \"ChS\" VERO \"and LLC\" VEKSHA \". The expected economic effect from the introduction of the line will be 4200 thousand rubles. for LLC \"VEKSHA\" and 980 thousand rubles. for LLC \"ChS\" VERO \"per year in prices of 2021.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76029788","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 : 2021-12-10DOI: 10.20914/2310-1202-2021-4-246-251
V. Molchanov, M. A. Medkov, A. Yudakov, G. Krysenko
Titanium is among the most demanded metals by high-tech industries. In Russia, imported raw materials are used for its production. At the same time, a new promising type of gold-ilmenite ores and placers associated with ultrabasite intrusions has been discovered in the south of the Far East. On the example of one of these objects, the Ariadne ore-placer node, the possibilities of creating the foundations of a technology for complex extraction of useful components from titanium-bearing placers using pyro-hydrometallurgy techniques are investigated. The objectives of this study were to improve the technological methods of titanium from ilmenite concentrate using ammonium sulfate. It was found that the reactions of the main components of the concentrate with (NH4)2SO4 begin when the temperature of thermal decomposition (NH4)2SO4 (3000C) is reached and proceed with the formation of a mixture of well-soluble in water double salts - ammonium sulfate and iron compositions (NH4)2Fe2 (SO4)3 and NH4Fe(SO4)2 and ammonium sulfate and titanyl composition (NH4)2TiO(SO4)2. It is shown that an increase in the interaction temperature above 3600C leads to the thermal decomposition of the formed double salts to sulfates and then oxides. The experience gained in deep processing of ilmenite mineral raw materials will help to more reasonably outline ways to develop Far Eastern complex deposits in compliance with the principles of rational nature management and environmental protection. Further research should be carried out in the direction of deepening the degree of processing of gold-titanium sands, which will reduce the cost of obtaining individual products and ensure higher production efficiency.
{"title":"Investigation of the possibilities of extraction of titanium dioxide from primorye ilmenites","authors":"V. Molchanov, M. A. Medkov, A. Yudakov, G. Krysenko","doi":"10.20914/2310-1202-2021-4-246-251","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-246-251","url":null,"abstract":"Titanium is among the most demanded metals by high-tech industries. In Russia, imported raw materials are used for its production. At the same time, a new promising type of gold-ilmenite ores and placers associated with ultrabasite intrusions has been discovered in the south of the Far East. On the example of one of these objects, the Ariadne ore-placer node, the possibilities of creating the foundations of a technology for complex extraction of useful components from titanium-bearing placers using pyro-hydrometallurgy techniques are investigated. The objectives of this study were to improve the technological methods of titanium from ilmenite concentrate using ammonium sulfate. It was found that the reactions of the main components of the concentrate with (NH4)2SO4 begin when the temperature of thermal decomposition (NH4)2SO4 (3000C) is reached and proceed with the formation of a mixture of well-soluble in water double salts - ammonium sulfate and iron compositions (NH4)2Fe2 (SO4)3 and NH4Fe(SO4)2 and ammonium sulfate and titanyl composition (NH4)2TiO(SO4)2. It is shown that an increase in the interaction temperature above 3600C leads to the thermal decomposition of the formed double salts to sulfates and then oxides. The experience gained in deep processing of ilmenite mineral raw materials will help to more reasonably outline ways to develop Far Eastern complex deposits in compliance with the principles of rational nature management and environmental protection. Further research should be carried out in the direction of deepening the degree of processing of gold-titanium sands, which will reduce the cost of obtaining individual products and ensure higher production efficiency.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73328039","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 : 2021-12-10DOI: 10.20914/2310-1202-2021-4-88-94
Елена Николаевна Молчанова, Ирина Дмитриевна Щеголева, E. Molchanova, I. D. Shchegoleva, Yulia D. Arnautova
Fruit and berry mousses used as desserts and cake fillings have low nutritional value due to protein deficiency. Legumes can be used as ingredients for enriching sweet dishes. The aim of the work was to study and substantiate the possibility of using beans seeds in the technology of dessert mousse of increased biological value. The objects of the study were samples of seeds of white beans (Phaseolus vulgaris) and mousses prepared on their basis. This type of beans is constantly presented on the Russian market and is the main one in canning. Investigations were carried out: the chemical composition of bean seeds was determined, a recipe for bean mousse was developed, an analysis of the nutritional value, consumer properties and shelf life of the new product was carried out. Standard laboratory methods of analysis were used. Boiled crushed beans (bean paste) were added to the mousse. In boiled beans, compared to dry seeds, the water content increased from 7.7 to 58.9%, protein decreased from 22.9 to 8.2% (in dry matter 24.8–20.2% ). Based on the analysis of the influence of the amount of beans on the formation of the structure and organoleptic properties of the mousse, the optimal content of beans in the mousse was established - 40%. The developed mousse recipe includes: boiled beans, additional flavoring substances (sugar, fruit or berry juice), a structurant (gelatin), water. Bean mousse is characterized by a high protein content (over 6%) and dietary fiber (over 3%), moderate calorie content (160 kcal/100 g of product), lack of preservatives and flavor enhancers, therefore it can be classified as a healthy food.
{"title":"Justification for the use of beans in dessert mousse technology","authors":"Елена Николаевна Молчанова, Ирина Дмитриевна Щеголева, E. Molchanova, I. D. Shchegoleva, Yulia D. Arnautova","doi":"10.20914/2310-1202-2021-4-88-94","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-88-94","url":null,"abstract":"Fruit and berry mousses used as desserts and cake fillings have low nutritional value due to protein deficiency. Legumes can be used as ingredients for enriching sweet dishes. The aim of the work was to study and substantiate the possibility of using beans seeds in the technology of dessert mousse of increased biological value. The objects of the study were samples of seeds of white beans (Phaseolus vulgaris) and mousses prepared on their basis. This type of beans is constantly presented on the Russian market and is the main one in canning. Investigations were carried out: the chemical composition of bean seeds was determined, a recipe for bean mousse was developed, an analysis of the nutritional value, consumer properties and shelf life of the new product was carried out. Standard laboratory methods of analysis were used. Boiled crushed beans (bean paste) were added to the mousse. In boiled beans, compared to dry seeds, the water content increased from 7.7 to 58.9%, protein decreased from 22.9 to 8.2% (in dry matter 24.8–20.2% ). Based on the analysis of the influence of the amount of beans on the formation of the structure and organoleptic properties of the mousse, the optimal content of beans in the mousse was established - 40%. The developed mousse recipe includes: boiled beans, additional flavoring substances (sugar, fruit or berry juice), a structurant (gelatin), water. Bean mousse is characterized by a high protein content (over 6%) and dietary fiber (over 3%), moderate calorie content (160 kcal/100 g of product), lack of preservatives and flavor enhancers, therefore it can be classified as a healthy food.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90378240","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 : 2021-12-10DOI: 10.20914/2310-1202-2021-4-269-273
A. Nikulina, A. Arkadieva, L. P. Bondareva
Water-retaining capacity is an essential property for the chemical components of food products, as it refers to one of the characteristics that determine the commercial properties of products. At the same time, there are practically no data on the hydrophilicity of sweeteners in the literature; a specific criterion for assessing this property is not given. Hydrophilicity is typically defined as a techno-functional property, i.e. it is assessed for a certain food product as a whole, when replacing the classic sweetener with another, for example, cheaper. From the literature, the isopiestic method was used to assess the hydrophilicity of isomalt in comparison with sucrose. The article is devoted to choosing a parameter that can become a universal criterion for assessing the water-retaining capacity of sweeteners. The hydrophilicity of erythritol, cyclomate, glucose, sucrose, and sorbitol has been studied by isopiestic method. The gravimetrically determined area S under the isopiestic curve was used as an analytical signal to assess the hydrophilicity of sweeteners. The correlations of S with various criteria, such as the Davis and Griffin criterions, the simplified criterion for hydrophobicity, the integral Gibbs energy, and the solubility of substances in water, for assessing the hydrophilicity (hydrophobicity) of sweeteners are considered. A correlation of the area under the isopiestic curves S only with the integral Gibbs energy from all the considered criteria was shown. The data obtained allow us to recommend the integral Gibbs energy for assessing the hydrophilicity and, consequently, the water-retaining capacity of sweeteners.
{"title":"Evaluation of the water-holding capacity of sweeteners","authors":"A. Nikulina, A. Arkadieva, L. P. Bondareva","doi":"10.20914/2310-1202-2021-4-269-273","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-269-273","url":null,"abstract":"Water-retaining capacity is an essential property for the chemical components of food products, as it refers to one of the characteristics that determine the commercial properties of products. At the same time, there are practically no data on the hydrophilicity of sweeteners in the literature; a specific criterion for assessing this property is not given. Hydrophilicity is typically defined as a techno-functional property, i.e. it is assessed for a certain food product as a whole, when replacing the classic sweetener with another, for example, cheaper. From the literature, the isopiestic method was used to assess the hydrophilicity of isomalt in comparison with sucrose. The article is devoted to choosing a parameter that can become a universal criterion for assessing the water-retaining capacity of sweeteners. The hydrophilicity of erythritol, cyclomate, glucose, sucrose, and sorbitol has been studied by isopiestic method. The gravimetrically determined area S under the isopiestic curve was used as an analytical signal to assess the hydrophilicity of sweeteners. The correlations of S with various criteria, such as the Davis and Griffin criterions, the simplified criterion for hydrophobicity, the integral Gibbs energy, and the solubility of substances in water, for assessing the hydrophilicity (hydrophobicity) of sweeteners are considered. A correlation of the area under the isopiestic curves S only with the integral Gibbs energy from all the considered criteria was shown. The data obtained allow us to recommend the integral Gibbs energy for assessing the hydrophilicity and, consequently, the water-retaining capacity of sweeteners.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84568672","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 : 2021-12-10DOI: 10.20914/2310-1202-2021-4-95-100
A. Ponomarev, E. Melnikova, E. Bogdanova
The research aimed to justify the production of quark from a normalized mixture with whey protein hydrolysate using Advanced Technology (АТ) and acid coagulation to reduce the allergenicity of the finished product. The whey protein hydrolysate obtained with the help of the enzymes Promod 439L and Flavorpro 766MDP was proposed as a component of normalization and consistency stabilizer because it characterized by reduced allergenicity and a high content of biologically active peptides. The chemical composition of the finished product and its microbiological properties as well as microstructure were determined using standard arbitration and generally accepted research practices. It was found that the replacement of 30% of skimmed milk in the normalized mixture with whey protein hydrolysate has a positive effect on the consistency of the finished product and allows to reduce allergenicity at 50%. The excessive content of hydrophilic whey proteins, as well as peptides, contributes to the formation of consistency and moisture retention inside the dispersed system without syneresis. The experimental sample characterized by high concentration of living cells of starter microorganisms (more than 109CFU/gr) and high survival rate of the starter microflora during the storage (more than 4 times in comparison with the control sample). The additional proteolytic breakdown of milk proteins during the fermentation leads to the reduction of the antigenicity of proteins. The developed curd product can be recommended as part of dietary and general diets as biologically complete product with reduced allergenicity. This approach provides a closed cycle for processing raw materials at dairy enterprises.
{"title":"The usage of whey protein hydrolysate in the technology of whey-free quark","authors":"A. Ponomarev, E. Melnikova, E. Bogdanova","doi":"10.20914/2310-1202-2021-4-95-100","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-95-100","url":null,"abstract":"The research aimed to justify the production of quark from a normalized mixture with whey protein hydrolysate using Advanced Technology (АТ) and acid coagulation to reduce the allergenicity of the finished product. The whey protein hydrolysate obtained with the help of the enzymes Promod 439L and Flavorpro 766MDP was proposed as a component of normalization and consistency stabilizer because it characterized by reduced allergenicity and a high content of biologically active peptides. The chemical composition of the finished product and its microbiological properties as well as microstructure were determined using standard arbitration and generally accepted research practices. It was found that the replacement of 30% of skimmed milk in the normalized mixture with whey protein hydrolysate has a positive effect on the consistency of the finished product and allows to reduce allergenicity at 50%. The excessive content of hydrophilic whey proteins, as well as peptides, contributes to the formation of consistency and moisture retention inside the dispersed system without syneresis. The experimental sample characterized by high concentration of living cells of starter microorganisms (more than 109CFU/gr) and high survival rate of the starter microflora during the storage (more than 4 times in comparison with the control sample). The additional proteolytic breakdown of milk proteins during the fermentation leads to the reduction of the antigenicity of proteins. The developed curd product can be recommended as part of dietary and general diets as biologically complete product with reduced allergenicity. This approach provides a closed cycle for processing raw materials at dairy enterprises.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74084643","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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