Pub Date : 2022-02-10DOI: 10.20914/2310-1202-2022-1-112-117
O. Bondareva, A. Tolkacheva, N. A. Nekrasova, G. Shuvaeva, D. A. Cherenkov, O. Korneeva
Lactic acid is used in various industries: chemical, food, cosmetic, pharmaceutical, agriculture and polymer production. 40% of the domestic market demand for lactic acid is met through imports, while the main methods for producing lactic acid are microbiological or synthetic. The most rational is microbiological synthesis, however, when it is implemented, valuable sugar-containing substrates (crystalline sucrose, molasses, sugar syrup) are used, which significantly affects the cost of the final product. There was an obvious need to search for new technologies for the production of lactic acid. Prospective and cost-effective is the processing of whey into lactic acid using bacterial fermentation of the lactose contained in the whey. The aim of the study is to screen cultures of microorganisms capable of fermenting lactose contained in milk whey and to select the composition of the medium that provides the maximum yield of lactic acid. Strains of lactic acid bacteria were used in the experiment: Leuconostocmesenteroides subsp. mesenteroides 122 (B1699), Lactobacillus brevis B78 (B5728), Lactobacillus plantarum K9 (B5466), Lactobacillus casei C1 (B5726), Lactobacillus acidophilus (B9012), Lactobacillus paracasei BT 24/88 (B6253), Lactobacillus paracasei 139 (B2430), obtained from the Russian National Collection of Industrial Microorganisms (Scientific Center "Kurchatov Institute" -Research Institute for Genetics and Selection of Industrial Microorganisms). The authors determined the optimal composition of the medium for the biosynthesis of lactic acid by selecting the concentrations of yeast autolysate and salt solution that provide the maximum yield of lactic acid. The authors also selected the optimal duration of lactic acid biosynthesis. The study of the acid-forming ability of strains of lactic acid bacteria showed that of the strains studied, Lactobacillus casei C1 (B5726) showed the greatest ability to ferment lactose by synthesizing lactic acid, which correlates with the data on assimilation of lactose by the culture. The optimal cultivation time (132 h) and the concentration of yeast lysate (5%) in a nutrient medium based on curd whey were selected. With optimal parameters, the maximum concentration of lactic acid in the culture liquid of Lactobacillus casei C1 (B5726) was 54.77 g / L, which is comparable with the currently used producers in the industrial production of lactic acid.
{"title":"Selection of optimal conditions for the lactic acid biosynthesis","authors":"O. Bondareva, A. Tolkacheva, N. A. Nekrasova, G. Shuvaeva, D. A. Cherenkov, O. Korneeva","doi":"10.20914/2310-1202-2022-1-112-117","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-112-117","url":null,"abstract":"Lactic acid is used in various industries: chemical, food, cosmetic, pharmaceutical, agriculture and polymer production. 40% of the domestic market demand for lactic acid is met through imports, while the main methods for producing lactic acid are microbiological or synthetic. The most rational is microbiological synthesis, however, when it is implemented, valuable sugar-containing substrates (crystalline sucrose, molasses, sugar syrup) are used, which significantly affects the cost of the final product. There was an obvious need to search for new technologies for the production of lactic acid. Prospective and cost-effective is the processing of whey into lactic acid using bacterial fermentation of the lactose contained in the whey. The aim of the study is to screen cultures of microorganisms capable of fermenting lactose contained in milk whey and to select the composition of the medium that provides the maximum yield of lactic acid. Strains of lactic acid bacteria were used in the experiment: Leuconostocmesenteroides subsp. mesenteroides 122 (B1699), Lactobacillus brevis B78 (B5728), Lactobacillus plantarum K9 (B5466), Lactobacillus casei C1 (B5726), Lactobacillus acidophilus (B9012), Lactobacillus paracasei BT 24/88 (B6253), Lactobacillus paracasei 139 (B2430), obtained from the Russian National Collection of Industrial Microorganisms (Scientific Center \"Kurchatov Institute\" -Research Institute for Genetics and Selection of Industrial Microorganisms). The authors determined the optimal composition of the medium for the biosynthesis of lactic acid by selecting the concentrations of yeast autolysate and salt solution that provide the maximum yield of lactic acid. The authors also selected the optimal duration of lactic acid biosynthesis. The study of the acid-forming ability of strains of lactic acid bacteria showed that of the strains studied, Lactobacillus casei C1 (B5726) showed the greatest ability to ferment lactose by synthesizing lactic acid, which correlates with the data on assimilation of lactose by the culture. The optimal cultivation time (132 h) and the concentration of yeast lysate (5%) in a nutrient medium based on curd whey were selected. With optimal parameters, the maximum concentration of lactic acid in the culture liquid of Lactobacillus casei C1 (B5726) was 54.77 g / L, which is comparable with the currently used producers in the industrial production of lactic acid.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"145 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75387436","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 : 2022-02-10DOI: 10.20914/2310-1202-2022-1-125-130
A. V. Tikhiy, N. Barakova, E. A. Samodelkin
Two methods of adding carrot and beet powders to the sourdough of round cracknel products have been studied, such as adding the dry powders and adding the pre-hydrated ones. The water-retaining properties of carrot and beet powders and the change in the lifting force of yeast when applying non-hydrated and hydrated powders before fermentation were investigated. For the experiment, we used Vitbiokor LLC carrot and beet powders. The average integral particle size in carrot powder was 85-95 microns, in beet powder —95-105 microns. We also used the flour of the highest grade Predportovaya(produced by Saint Petersburg Mill Plant, JSC) and the pressed baking yeast produced by Food Combine, JSC. The particle size of the powders was determined by a Malvern Mastersizer 2000 laser diffraction analyzer. The water-holding capacity of the powders was determined by a hydromodule of 1:10 by centrifugation with the rotational speed 6000rpm-1,for 20 minutes (the carrot powder samples) and for 15 minutes (the beet powder samples). The lifting force of the yeast has been determined with the help of the "pop-up ball" method. The powders were hydrated at a hydromodule of 1:5, at a temperature of 30°C for 60 minutes. The results show that carrot powders aged for 40 minutes and beet powders (33%) aged for 40 minutes have the maximum water retention capacity (43%). It was found that the quantity of carrot and beet powders added does not correlate with the lifting force of the yeast in the sourdough samples. It is higher in the samples with the hydrated powders added, rather than in the ones with the non-hydrated powders. Moreover, this difference was more pronounced in the beet powder samples. The study shows the importance of carrot and beet powders hydration before adding them to the sourdough. It’s also significant to conduct the experiments to evaluate the effectiveness of carrot and beet powders hydration before adding them to the round cracknel products sourdough
{"title":"The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough","authors":"A. V. Tikhiy, N. Barakova, E. A. Samodelkin","doi":"10.20914/2310-1202-2022-1-125-130","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-125-130","url":null,"abstract":"Two methods of adding carrot and beet powders to the sourdough of round cracknel products have been studied, such as adding the dry powders and adding the pre-hydrated ones. The water-retaining properties of carrot and beet powders and the change in the lifting force of yeast when applying non-hydrated and hydrated powders before fermentation were investigated. For the experiment, we used Vitbiokor LLC carrot and beet powders. The average integral particle size in carrot powder was 85-95 microns, in beet powder —95-105 microns. We also used the flour of the highest grade Predportovaya(produced by Saint Petersburg Mill Plant, JSC) and the pressed baking yeast produced by Food Combine, JSC. The particle size of the powders was determined by a Malvern Mastersizer 2000 laser diffraction analyzer. The water-holding capacity of the powders was determined by a hydromodule of 1:10 by centrifugation with the rotational speed 6000rpm-1,for 20 minutes (the carrot powder samples) and for 15 minutes (the beet powder samples). The lifting force of the yeast has been determined with the help of the \"pop-up ball\" method. The powders were hydrated at a hydromodule of 1:5, at a temperature of 30°C for 60 minutes. The results show that carrot powders aged for 40 minutes and beet powders (33%) aged for 40 minutes have the maximum water retention capacity (43%). It was found that the quantity of carrot and beet powders added does not correlate with the lifting force of the yeast in the sourdough samples. It is higher in the samples with the hydrated powders added, rather than in the ones with the non-hydrated powders. Moreover, this difference was more pronounced in the beet powder samples. The study shows the importance of carrot and beet powders hydration before adding them to the sourdough. It’s also significant to conduct the experiments to evaluate the effectiveness of carrot and beet powders hydration before adding them to the round cracknel products sourdough","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76468833","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 : 2022-02-10DOI: 10.20914/2310-1202-2022-1-324-328
K. W. Djebbouri, A. Boutouatou, A. Khorev, M. N. Ivliyev
Today's economic climate, characterized by globalization and market liberalization, has forced modern markets, forced modern companies to live in a highly competitive environment. Therefore, in this volatile and uncertain environment, a company must optimize its available resources, and in particular human capital, which is a fundamental source of value creation and value and wealth creation. Human capital is a strategic lever of competitiveness that companies must Human capital is a strategic lever of competitiveness that companies must take into account. Site Companies are not left out; like all companies in the world, they must also be aware of the importance of this factor and its direct impact on organizational effectiveness. This is achieved through better management of human capital and through various tools, in this case the social audit. This tool is the most privileged to implement because it allows an inventory of the human resource management function and remains the best ally for reducing the social risks faced by companies. This tool is the most privileged to implement because it allows an inventory of the human resources management function and remains the best ally to reduce the social risks faced by companies. Our study serves to offer an overview of the literature on social auditing and social performance. Thus, we seek to answer the question of the contribution of social audit to a company's social performance by revealing different theoretical models that understand this relationship (social audit and social performance.
{"title":"The contribution of social audit to the social performance of companies","authors":"K. W. Djebbouri, A. Boutouatou, A. Khorev, M. N. Ivliyev","doi":"10.20914/2310-1202-2022-1-324-328","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-324-328","url":null,"abstract":"Today's economic climate, characterized by globalization and market liberalization, has forced modern markets, forced modern companies to live in a highly competitive environment. Therefore, in this volatile and uncertain environment, a company must optimize its available resources, and in particular human capital, which is a fundamental source of value creation and value and wealth creation. Human capital is a strategic lever of competitiveness that companies must Human capital is a strategic lever of competitiveness that companies must take into account. Site Companies are not left out; like all companies in the world, they must also be aware of the importance of this factor and its direct impact on organizational effectiveness. This is achieved through better management of human capital and through various tools, in this case the social audit. This tool is the most privileged to implement because it allows an inventory of the human resource management function and remains the best ally for reducing the social risks faced by companies. This tool is the most privileged to implement because it allows an inventory of the human resources management function and remains the best ally to reduce the social risks faced by companies. Our study serves to offer an overview of the literature on social auditing and social performance. Thus, we seek to answer the question of the contribution of social audit to a company's social performance by revealing different theoretical models that understand this relationship (social audit and social performance.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85546355","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 : 2022-02-10DOI: 10.20914/2310-1202-2022-1-131-139
A. Korotkova, V. Khramova, S. Bozhkova, Y. Kartushina
In the сurrent conditions the cheese industry development is determining by perspective trends: medical and social – expansion the products range with dietary properties and reduced a calorie content, technological – mastering а new moulding methods for the production of complex and combined cheese products, economic – reduction of a milk consumption rates due to involvement secondary raw materials, ecological – minimizing the carbon footprint of cheese factories by reducing whey’s discharges. The patented method for producing the combined soft cheese product offers a set of resource-saving technological solutions for introducing into the cheese head an agarised jelly "filling" based on return salty whey with the spicy plant components addition. The original mold design forms a through hole in the center of the cheese head and provides the cheese part to the "filling" in а ratio as 4 : 1. The proposed method of the using salty sub-raw whey in soft cheese’s production is justified from the point of view the adequacy level its macro- and micronutrient composition to physiological requirements in food nutrients and energy. The new cheese product with a jelly "filling" contains 14.5% protein and 15.3% fat, that makes up for 17% of the requirements for adult. The product has a reduced calorie content to 208 kcal with a significant 28% energy contribution by the protein component, that gives it dietary properties. The cheese product’s provision by essential amino acids reaches 90% of the requirement in phenylalanine and tyrosine, 87% in lysine, 74% in isoleucine and leucine. The fatty acid profile is characterized by favorable a relative content values of linolenic and oleic acids. Low-molecular volatile fatty acids form the taste and aroma of cheese product without ripening. Its vitamin composition has functional availability for vitamins A - 40%, K - 31%, group B and PP - 15-20% of the requirement. The technological solutions for making of the cheese product with the "filling" maintain a functionality its nutrient profile, contribute to saving up to 20% of milk and increase the environmental friendliness of production.
{"title":"An assessment of the cheese product’s nutrient profile in implementation the new resource-saving technological solutions","authors":"A. Korotkova, V. Khramova, S. Bozhkova, Y. Kartushina","doi":"10.20914/2310-1202-2022-1-131-139","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-131-139","url":null,"abstract":"In the сurrent conditions the cheese industry development is determining by perspective trends: medical and social – expansion the products range with dietary properties and reduced a calorie content, technological – mastering а new moulding methods for the production of complex and combined cheese products, economic – reduction of a milk consumption rates due to involvement secondary raw materials, ecological – minimizing the carbon footprint of cheese factories by reducing whey’s discharges. The patented method for producing the combined soft cheese product offers a set of resource-saving technological solutions for introducing into the cheese head an agarised jelly \"filling\" based on return salty whey with the spicy plant components addition. The original mold design forms a through hole in the center of the cheese head and provides the cheese part to the \"filling\" in а ratio as 4 : 1. The proposed method of the using salty sub-raw whey in soft cheese’s production is justified from the point of view the adequacy level its macro- and micronutrient composition to physiological requirements in food nutrients and energy. The new cheese product with a jelly \"filling\" contains 14.5% protein and 15.3% fat, that makes up for 17% of the requirements for adult. The product has a reduced calorie content to 208 kcal with a significant 28% energy contribution by the protein component, that gives it dietary properties. The cheese product’s provision by essential amino acids reaches 90% of the requirement in phenylalanine and tyrosine, 87% in lysine, 74% in isoleucine and leucine. The fatty acid profile is characterized by favorable a relative content values of linolenic and oleic acids. Low-molecular volatile fatty acids form the taste and aroma of cheese product without ripening. Its vitamin composition has functional availability for vitamins A - 40%, K - 31%, group B and PP - 15-20% of the requirement. The technological solutions for making of the cheese product with the \"filling\" maintain a functionality its nutrient profile, contribute to saving up to 20% of milk and increase the environmental friendliness of production.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88554226","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 : 2022-02-10DOI: 10.20914/2310-1202-2022-1-140-148
O. Chaplygina, A. Prosekov, D. Belova
Antibiotics are widely used for the prevention and treatment of infectious diseases in medicine and veterinary medicine, as well as growth stimulants in animal husbandry. The presence of residual traces of antibiotics in animal products, and further in food products derived from it, poses a danger to both humans and the environment as a whole. The irrational use of antibiotics in agriculture stimulates the emergence of antibiotic-resistant bacteria that can cause infectious diseases in humans and animals that cannot be treated with modern medicines. Due to the potential risk to human health in many countries, the maximum permissible limits for the content of residual traces of antibiotics are regulated. Therefore, the development of new highly sensitive, accurate, simple and cost-effective methods for their determination remains an urgent task. This review is aimed at analyzing recent work in the field of identification of residual traces of antibiotics in food products.
{"title":"Determination of antibiotic residues in animal products","authors":"O. Chaplygina, A. Prosekov, D. Belova","doi":"10.20914/2310-1202-2022-1-140-148","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-140-148","url":null,"abstract":"Antibiotics are widely used for the prevention and treatment of infectious diseases in medicine and veterinary medicine, as well as growth stimulants in animal husbandry. The presence of residual traces of antibiotics in animal products, and further in food products derived from it, poses a danger to both humans and the environment as a whole. The irrational use of antibiotics in agriculture stimulates the emergence of antibiotic-resistant bacteria that can cause infectious diseases in humans and animals that cannot be treated with modern medicines. Due to the potential risk to human health in many countries, the maximum permissible limits for the content of residual traces of antibiotics are regulated. Therefore, the development of new highly sensitive, accurate, simple and cost-effective methods for their determination remains an urgent task. This review is aimed at analyzing recent work in the field of identification of residual traces of antibiotics in food products.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"74 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72561497","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 : 2022-02-10DOI: 10.20914/2310-1202-2022-1-118-124
Мария В. Бабаева, Светлана В. Жуковская, Дмитрий А. Казарцев, Владимир Михайлович Жиров, Наталья Л. Клейменова, Надежда Н. Попова, MariaV. Babaeva, S. V. Zhukovskaya, Dmitry A. Kazartsev, V. M. Zhirov, Natalya L. Kleymenova, Nadezhda N. Popova, K. G. R. Moscow
The research made it possible to develop a technology for the production of soft beverages using natural vegetable raw materials. To prepare a non-alcoholic natural drink of direct brewing, the following vegetable raw materials were selected: chamomile, orange, lemongrass, valerian, cinnamon, ginger, rose, karkade, rosehip, honeybush. As a result of the study of the composition of the ingredients, it was found that this raw material is rich in vitamins, macro- and microelements, organic acids, tannins, dietary fibers, flavonols and other functional substances. At the same time, they contain a small amount of calories. Due to the presence of benzoic acid in the composition of rosehip fruits, sorbic acid in the composition of orange, the drink will be stabilized, since they are natural preservatives. Also, orange peel, karkade give the drink a taste and a pleasant aroma. Thus, the considered raw materials are a favorable object to create a soft drink based on them. Beverages based on these natural herbal ingredients will be in demand among people who take care of their health. During the experiment, three experimental blends were made for two beverages, with different contents of chamomile, orange, lemongrass, valerian, cinnamon, ginger and rose, karkade, rosehip, honeybush, lemongrass. According to the organoleptic parameters, one option was selected for each drink. The organoleptic and physico-chemical parameters of the finished product - a natural soft drink of direct brewing - have been studied. Based on the conducted research, a technological scheme for obtaining a soft drink based on the direct brewing method was modeled. Technological documentation for beverages has been developed.
{"title":"Innovative soft beverages made from natural vegetable raw materials","authors":"Мария В. Бабаева, Светлана В. Жуковская, Дмитрий А. Казарцев, Владимир Михайлович Жиров, Наталья Л. Клейменова, Надежда Н. Попова, MariaV. Babaeva, S. V. Zhukovskaya, Dmitry A. Kazartsev, V. M. Zhirov, Natalya L. Kleymenova, Nadezhda N. Popova, K. G. R. Moscow","doi":"10.20914/2310-1202-2022-1-118-124","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-118-124","url":null,"abstract":"The research made it possible to develop a technology for the production of soft beverages using natural vegetable raw materials. To prepare a non-alcoholic natural drink of direct brewing, the following vegetable raw materials were selected: chamomile, orange, lemongrass, valerian, cinnamon, ginger, rose, karkade, rosehip, honeybush. As a result of the study of the composition of the ingredients, it was found that this raw material is rich in vitamins, macro- and microelements, organic acids, tannins, dietary fibers, flavonols and other functional substances. At the same time, they contain a small amount of calories. Due to the presence of benzoic acid in the composition of rosehip fruits, sorbic acid in the composition of orange, the drink will be stabilized, since they are natural preservatives. Also, orange peel, karkade give the drink a taste and a pleasant aroma. Thus, the considered raw materials are a favorable object to create a soft drink based on them. Beverages based on these natural herbal ingredients will be in demand among people who take care of their health. During the experiment, three experimental blends were made for two beverages, with different contents of chamomile, orange, lemongrass, valerian, cinnamon, ginger and rose, karkade, rosehip, honeybush, lemongrass. According to the organoleptic parameters, one option was selected for each drink. The organoleptic and physico-chemical parameters of the finished product - a natural soft drink of direct brewing - have been studied. Based on the conducted research, a technological scheme for obtaining a soft drink based on the direct brewing method was modeled. Technological documentation for beverages has been developed.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81079419","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 : 2022-02-10DOI: 10.20914/2310-1202-2022-1-337-343
A. A. Akbasheva, I. Dzakhmisheva, M. Dzuganova
Scientific article defines the most important indicators of the economic efficiency of crop production and agricultural production, including productivity. The structure of production of the main types of crop production in the Kabardino-Balkarian Republic by categories of farms as a percentage of the total production has been studied. It has been established that the main types of crop production are grain, sunflower seeds, potatoes, and vegetables. The volume of production of the main types of crop production in farms of all categories of the Kabardino-Balkarian Republic in 2020 increased compared to the previous year. Productivity is the most important indicator reflecting the level of intensification of agricultural production. The quality of the planned economic level largely depends on the correct planning and forecasting of the level of crop yields. An analysis of yields in farms of all categories of the Kabardino-Balkarian Republic in 2020 made it possible to establish that sunflower has the highest yield growth rate, and vegetable production has significantly decreased. The production of potatoes and vegetables in households in 2020 increased in relation to the volume of agricultural production. The production of grain and vegetables in peasant (farmer) households and individual entrepreneurs in 2020 decreased in relation to the volume of agricultural production. In farms of all categories of the Kabardino-Balkarian Republic, an additional increase in productivity is predicted due to the introduction of innovative technologies in crop production.
{"title":"Forecasting the level of crop yields in the Kabardino-Balkarian Republic","authors":"A. A. Akbasheva, I. Dzakhmisheva, M. Dzuganova","doi":"10.20914/2310-1202-2022-1-337-343","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-337-343","url":null,"abstract":"Scientific article defines the most important indicators of the economic efficiency of crop production and agricultural production, including productivity. The structure of production of the main types of crop production in the Kabardino-Balkarian Republic by categories of farms as a percentage of the total production has been studied. It has been established that the main types of crop production are grain, sunflower seeds, potatoes, and vegetables. The volume of production of the main types of crop production in farms of all categories of the Kabardino-Balkarian Republic in 2020 increased compared to the previous year. Productivity is the most important indicator reflecting the level of intensification of agricultural production. The quality of the planned economic level largely depends on the correct planning and forecasting of the level of crop yields. An analysis of yields in farms of all categories of the Kabardino-Balkarian Republic in 2020 made it possible to establish that sunflower has the highest yield growth rate, and vegetable production has significantly decreased. The production of potatoes and vegetables in households in 2020 increased in relation to the volume of agricultural production. The production of grain and vegetables in peasant (farmer) households and individual entrepreneurs in 2020 decreased in relation to the volume of agricultural production. In farms of all categories of the Kabardino-Balkarian Republic, an additional increase in productivity is predicted due to the introduction of innovative technologies in crop production.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74499372","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 : 2022-02-02DOI: 10.20914/2310-1202-2022-1-105-111
A. Kovaleva, E. Pyanikova, O. S. Taratorina, E. D. Tkacheva
Flour confectionery semi-finished products, which are delicious and have a high nutritional value, are always popular with people of all ages. Cake is one of the favorites and most common flour confectionery products for consumers all over the world. Wheat flour is one of the main ingredients used for the preparation of biscuit semi-finished products, along with sugar, egg, preservatives, flavorings, etc. Partial or complete replacement of wheat flour is always desirable to make the product more nutritious. Replacing wheat flour with other different flour improves the functional and nutritional properties of Brownie semi-finished products. The technological parameters and the recipe for the production of semi-finished Brownie products related to low-calorie products have been developed. Wheat flour was replaced with rice, corn and flaxseed flour, the ratios of which were derived as a result of experimental studies of the recipe. Butter was replaced with soft cottage cheese, which reduced the caloric content of the product. Yogurt has been replaced with a fruit supplement (in the form of frozen apple pomace) to increase nutritional value. Instead of sugar, the sweetener "Prebiosweet" is used, which includes the sweetener erythritol, lactulose, sweetener stevia extract. In contrast to the classical production technology in the developed one: the number of technological operations is reduced; the operation of whipping the egg mixture is excluded. Mixing of ingredients was carried out in two stages: at the first stage, all dry components were mixed; at the second stage, all liquid components were mixed. Then the liquid and dry mixtures were mixed to a homogeneous consistency. The duration of mixing was reduced to 2-3 minutes. and it was carried out at low speeds of the kneading machine. The Brownie semi-finished product was baked at a temperature of 175 ℃ for 60 minutes. The addition of rice, corn and flax flour will expand the diet of people who monitor their health, apple squeezes.
{"title":"Technological parameters of production and formulation of low-calorie semi-finished product \"Brownie\"","authors":"A. Kovaleva, E. Pyanikova, O. S. Taratorina, E. D. Tkacheva","doi":"10.20914/2310-1202-2022-1-105-111","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-105-111","url":null,"abstract":"Flour confectionery semi-finished products, which are delicious and have a high nutritional value, are always popular with people of all ages. Cake is one of the favorites and most common flour confectionery products for consumers all over the world. Wheat flour is one of the main ingredients used for the preparation of biscuit semi-finished products, along with sugar, egg, preservatives, flavorings, etc. Partial or complete replacement of wheat flour is always desirable to make the product more nutritious. Replacing wheat flour with other different flour improves the functional and nutritional properties of Brownie semi-finished products. The technological parameters and the recipe for the production of semi-finished Brownie products related to low-calorie products have been developed. Wheat flour was replaced with rice, corn and flaxseed flour, the ratios of which were derived as a result of experimental studies of the recipe. Butter was replaced with soft cottage cheese, which reduced the caloric content of the product. Yogurt has been replaced with a fruit supplement (in the form of frozen apple pomace) to increase nutritional value. Instead of sugar, the sweetener \"Prebiosweet\" is used, which includes the sweetener erythritol, lactulose, sweetener stevia extract. In contrast to the classical production technology in the developed one: the number of technological operations is reduced; the operation of whipping the egg mixture is excluded. Mixing of ingredients was carried out in two stages: at the first stage, all dry components were mixed; at the second stage, all liquid components were mixed. Then the liquid and dry mixtures were mixed to a homogeneous consistency. The duration of mixing was reduced to 2-3 minutes. and it was carried out at low speeds of the kneading machine. The Brownie semi-finished product was baked at a temperature of 175 ℃ for 60 minutes. The addition of rice, corn and flax flour will expand the diet of people who monitor their health, apple squeezes.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80642128","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 : 2022-01-30DOI: 10.20914/2310-1202-2021-4-290-294
A. Shchegolkov, M.M. A. Zahivat, N. Zemtsova, A. Shchegolkov
The development of the modern transport industry makes increased demands on the reliability and efficiency of road transport equipment, as well as tightening environmental standards. This applies not only to improving the elements of the internal combustion engine (ICE), transmission and suspension, but also to improving the properties of fuel and engine oil. For the mechanical activation of MWCNT and MoS2, the vortex layer apparatus ABC-150 was used - the mechanical action of which is carried out due to the movement of grinding bodies (cylindrical) in an alternating electromagnetic field, as well as the Pulverisette 5 planetary mill (spherical bodies). The studies carried out show that mechanical activation causes heating of dispersed MWCNTs and MoS2, which, when dispersing in a liquid flow, requires limiting this process precisely by the temperature parameter. At the same time, it should be noted the possibility of simultaneous mechanical activation and distribution of MCNT and MoS2 in fuel or engine oil, which ensures high processability of the process and reduces costs associated with the need to use additional equipment. Mechanical activation in a planetary mill is accompanied by a higher uniformity of the temperature field, but at the same time in ABC the process of mechanical activation is more intense and requires less time.The presented technology of mechanical activation can be used to increase the efficiency of distribution of MCNTs and MoS2, both in fuel and in engine oil. Temperature control can be carried out by varying both the mechanical activation time and the number and type of grinding bodies
{"title":"Analysis of thermal processes during mechanoactivation of MoS2 and MWCNTS","authors":"A. Shchegolkov, M.M. A. Zahivat, N. Zemtsova, A. Shchegolkov","doi":"10.20914/2310-1202-2021-4-290-294","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-290-294","url":null,"abstract":"The development of the modern transport industry makes increased demands on the reliability and efficiency of road transport equipment, as well as tightening environmental standards. This applies not only to improving the elements of the internal combustion engine (ICE), transmission and suspension, but also to improving the properties of fuel and engine oil. For the mechanical activation of MWCNT and MoS2, the vortex layer apparatus ABC-150 was used - the mechanical action of which is carried out due to the movement of grinding bodies (cylindrical) in an alternating electromagnetic field, as well as the Pulverisette 5 planetary mill (spherical bodies). The studies carried out show that mechanical activation causes heating of dispersed MWCNTs and MoS2, which, when dispersing in a liquid flow, requires limiting this process precisely by the temperature parameter. At the same time, it should be noted the possibility of simultaneous mechanical activation and distribution of MCNT and MoS2 in fuel or engine oil, which ensures high processability of the process and reduces costs associated with the need to use additional equipment. Mechanical activation in a planetary mill is accompanied by a higher uniformity of the temperature field, but at the same time in ABC the process of mechanical activation is more intense and requires less time.The presented technology of mechanical activation can be used to increase the efficiency of distribution of MCNTs and MoS2, both in fuel and in engine oil. Temperature control can be carried out by varying both the mechanical activation time and the number and type of grinding bodies","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73494978","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 : 2022-01-30DOI: 10.20914/2310-1202-2021-4-169-174
H. Razan, T. Meledina, E. A. Chernikhovec, D. V. Manshin
The production of beer that meets the requirements of consumers in terms of quality and price is one of the most important aspects of competition in their sales market. It is known that the quality of the beer is associated with colloidal stability, which is often achieved through the use of different methods, such as chemical, enzymatic and physicochemical methods. Chemical methods are used to reduce the rate of oxidative processes in beer by introducing antioxidants. At the same time, enzymatic methods are often used in the mashing step. They involve enzyme preparations to regulate the levels of protein and carbohydrates (?-glucans and dextrins) in the beer. In breweries, physicochemical methods based on adsorbents that help remove major haze components such as protein and polyphenols from beer are commonly used. Since expensive imported materials such as silica gel and PVPP are widely used in Russia, which leads to additional production costs, this work is devoted to studying the possibility of reducing the costs of beer stabilization by replacing imported silica gels with domestic ones. For the study, we used domestic silica gels manufactured by "Tovesorb" (Russia). In addition, we used silica gels of foreign production Stabifix (Germany) and Britesorb L10 (Netherlands) as a control. The obtained results showed the prospects of using domestic brands of silica gel from "Tovesorb" (Russia), which were not inferior to imported analogues in terms of their adsorption properties.
{"title":"The efficiency of using new brands silica gel for colloidal stabilization of beer","authors":"H. Razan, T. Meledina, E. A. Chernikhovec, D. V. Manshin","doi":"10.20914/2310-1202-2021-4-169-174","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-169-174","url":null,"abstract":"The production of beer that meets the requirements of consumers in terms of quality and price is one of the most important aspects of competition in their sales market. It is known that the quality of the beer is associated with colloidal stability, which is often achieved through the use of different methods, such as chemical, enzymatic and physicochemical methods. Chemical methods are used to reduce the rate of oxidative processes in beer by introducing antioxidants. At the same time, enzymatic methods are often used in the mashing step. They involve enzyme preparations to regulate the levels of protein and carbohydrates (?-glucans and dextrins) in the beer. In breweries, physicochemical methods based on adsorbents that help remove major haze components such as protein and polyphenols from beer are commonly used. Since expensive imported materials such as silica gel and PVPP are widely used in Russia, which leads to additional production costs, this work is devoted to studying the possibility of reducing the costs of beer stabilization by replacing imported silica gels with domestic ones. For the study, we used domestic silica gels manufactured by \"Tovesorb\" (Russia). In addition, we used silica gels of foreign production Stabifix (Germany) and Britesorb L10 (Netherlands) as a control. The obtained results showed the prospects of using domestic brands of silica gel from \"Tovesorb\" (Russia), which were not inferior to imported analogues in terms of their adsorption properties.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"196 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91199349","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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