Pub Date : 2023-06-19DOI: 10.20914/2310-1202-2023-1-240-248
A. M. Tolstov, Y. A. Naumova
Environmental safety occupies a major place in the extraction of minerals such as crude oil. The optimal outcome in the event of emergency situations during the production and spill of hydrocarbons is the use of mechanical frequent discharge using special sorbents. The evolution of oil-sorbing materials today does not have such filtration. Conventionally, they can be divided into inorganic, natural and synthetic. Efficiency depends on the use of oil-absorbing capacity, variety of applications, hydrophobicity and oleophilicity, as well as mandatory toxicity during operation. Modern technologies create sorbents based on foamed polymeric materials capable of pumping tons of oil by weight of 1 kg. Over the past 10 years, the authors have devoted to research to the modification of foamed polymeric materials to create superhydrophobic/superolefin sorbents. However, many works did not go beyond the laboratory, due to the complexity and high cost of the product. The purpose of this article is to identify the most promising polymeric materials with effective classes of oil-sorbing properties. A comparative analysis is presented in the paper justifying the choice of the quality of oil-absorbing foam material of non-polar polymers. Due to the natural hydrophobicity and oleophilicity, elasticity, availability of Russian offers on the market, there are opportunities for the development of this direction. The properties not explored of foamed polymeric materials based on ethylene-propylene-diene rubbers, which, among other things, have weather resistance, a wide temperature range of application, which is important for operation in the Far North or equatorial seas, where many other polymers lose their ability to effectively collect spills, high ability to fill up in the production of the mixture, which allows modifying the composition. A well-studied technology for foaming open-сell polymeric materials based on non-polar elastomers is added to the positive facts.
{"title":"On the prospects for the use of polymeric materials for sorbents intended for water purification from oil products","authors":"A. M. Tolstov, Y. A. Naumova","doi":"10.20914/2310-1202-2023-1-240-248","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-240-248","url":null,"abstract":"Environmental safety occupies a major place in the extraction of minerals such as crude oil. The optimal outcome in the event of emergency situations during the production and spill of hydrocarbons is the use of mechanical frequent discharge using special sorbents. The evolution of oil-sorbing materials today does not have such filtration. Conventionally, they can be divided into inorganic, natural and synthetic. Efficiency depends on the use of oil-absorbing capacity, variety of applications, hydrophobicity and oleophilicity, as well as mandatory toxicity during operation. Modern technologies create sorbents based on foamed polymeric materials capable of pumping tons of oil by weight of 1 kg. Over the past 10 years, the authors have devoted to research to the modification of foamed polymeric materials to create superhydrophobic/superolefin sorbents. However, many works did not go beyond the laboratory, due to the complexity and high cost of the product. The purpose of this article is to identify the most promising polymeric materials with effective classes of oil-sorbing properties. A comparative analysis is presented in the paper justifying the choice of the quality of oil-absorbing foam material of non-polar polymers. Due to the natural hydrophobicity and oleophilicity, elasticity, availability of Russian offers on the market, there are opportunities for the development of this direction. The properties not explored of foamed polymeric materials based on ethylene-propylene-diene rubbers, which, among other things, have weather resistance, a wide temperature range of application, which is important for operation in the Far North or equatorial seas, where many other polymers lose their ability to effectively collect spills, high ability to fill up in the production of the mixture, which allows modifying the composition. A well-studied technology for foaming open-сell polymeric materials based on non-polar elastomers is added to the positive facts.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135420734","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 : 2023-06-15DOI: 10.20914/2310-1202-2023-1-174-179
V. N. Vasilenko, L. N. Frolova, I. Y. Kochkin, I. D. Eremin, S. I. Zhiltsova, R. V. Dorokhin
The decrease in catch of valuable fish species from natural water bodies is compensated by their intensive cultivation in artificial conditions. In order to realize the main task of trout farms associated with obtaining marketable products in the shortest possible period of time, artificial feed is used as a source of food. A economically feasible alternative source of raw materials is the products of plant origin. In the process of production of oil and fat products at various stages, numerous fat wastes and by-products are formed, wich have fodder value and are not used as feeding facilities in industrial scale. This is especially frue for fat processing (soapstock of Light oil, fatty bleaching clays, dezodoration chases, phosphatides, calcium salts of fatty acids), as well as waste oils in combination with fat processing waste. On the base of studying the classical technology of producing mixed fodders for valuable fish species and eliminating its drawbacks the technology of pseudocapsulated mixed fodders for salmon fish grown in the CFD of Russia Federation with given fodder value and a line for its realization is suggested. The best way to bring fats and vitamins contained in them to valuable fish species is to feed them as a part of mixed fodders. At present, however, it is difficult to increase the level of fat in feed on the existing Russian fats supply lines, since most plants can include up to 10% of fat in the bulk feed line. Therefore, the development of mixing formulations and techniques for valuable fish breeds using sturgeon fish with more than 10% fat in it as an addition of fat oily wastes such as epaulettes and phosphates is not only of scientific interest. In the course of studies optimization encapsulated optimal feeds for program "Feed Optima Expert" pseudorainbow trout were also developed. As a result, close results were obtained in terms of the rate of growth of trout, the development, conversion of feed and viability in comparison with the best feed counterparts on the Russian market.
{"title":"Development of productive pseudocapsulated compound feeds for rainbow trout grown in the Central Federal District of the Russian Federation","authors":"V. N. Vasilenko, L. N. Frolova, I. Y. Kochkin, I. D. Eremin, S. I. Zhiltsova, R. V. Dorokhin","doi":"10.20914/2310-1202-2023-1-174-179","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-174-179","url":null,"abstract":"The decrease in catch of valuable fish species from natural water bodies is compensated by their intensive cultivation in artificial conditions. In order to realize the main task of trout farms associated with obtaining marketable products in the shortest possible period of time, artificial feed is used as a source of food. A economically feasible alternative source of raw materials is the products of plant origin. In the process of production of oil and fat products at various stages, numerous fat wastes and by-products are formed, wich have fodder value and are not used as feeding facilities in industrial scale. This is especially frue for fat processing (soapstock of Light oil, fatty bleaching clays, dezodoration chases, phosphatides, calcium salts of fatty acids), as well as waste oils in combination with fat processing waste. On the base of studying the classical technology of producing mixed fodders for valuable fish species and eliminating its drawbacks the technology of pseudocapsulated mixed fodders for salmon fish grown in the CFD of Russia Federation with given fodder value and a line for its realization is suggested. The best way to bring fats and vitamins contained in them to valuable fish species is to feed them as a part of mixed fodders. At present, however, it is difficult to increase the level of fat in feed on the existing Russian fats supply lines, since most plants can include up to 10% of fat in the bulk feed line. Therefore, the development of mixing formulations and techniques for valuable fish breeds using sturgeon fish with more than 10% fat in it as an addition of fat oily wastes such as epaulettes and phosphates is not only of scientific interest. In the course of studies optimization encapsulated optimal feeds for program \"Feed Optima Expert\" pseudorainbow trout were also developed. As a result, close results were obtained in terms of the rate of growth of trout, the development, conversion of feed and viability in comparison with the best feed counterparts on the Russian market.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"222 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135859535","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 : 2023-06-14DOI: 10.20914/2310-1202-2023-1-162-166
A. V. Kotelnikov, S. V. Zolotokopova, A. A. Nevalennaya
The results of testing vegetable snacks developed using a new technology using lactulose to add crunchiness to the product, without the use of oil, are presented. The results of biotesting of the new product were compared with potato chips prepared according to the traditional technology using oil. Biotesting of vegetable snacks was carried out using a Daphnia magna Straus test object at the age of 6-24 hours. The duration of the experiment was 96 hours and was carried out in each sample in three variations with different dilution ratios 1:10, 1:100, 1:1000. Based on the test results, for each analyzed sample of a given dilution, including the control one, the arithmetic mean of the surviving test organisms Daphnia magna Straus was calculated. The used biotesting technique is based on the determination of daphnia mortality under the influence of substances present in the studied water extract. As a result of the studies, it was found that in solutions of aqueous extract of vegetable snacks from beets and carrots, in the preparation technology of which lactulose and citric acid were used, the percentage of death of test organisms in samples with a dilution of 1:10 was 33.3% and 26.6 % respectively. In the aqueous extract of potato snacks prepared with lactulose in samples (1:10), the percentage of death of Daphnia magna Straus test organisms was 17.7%, and in similar samples of chips prepared using traditional technology, 46.6%. When the samples were diluted 1:100, the death of test organisms was significantly reduced in all samples. When the samples were diluted 1:1000, all Daphnia magna Straus test organisms survived. Thus, to conduct biotesting of vegetable snacks with Daphnia magna Straus, to obtain comparable results, it is sufficient to dilute the samples with cultivation water in a ratio of 1:10. According to the results of the biotesting of Daphnia magna Straus, it was proved that vegetable snacks prepared without the use of oil have less toxicity.
本文介绍了一种新型蔬菜零食的测试结果，该产品采用乳果糖来增加产品的松脆感，而不使用油。并将新产品的生物试验结果与传统油脂工艺制作的薯片进行了比较。采用6 ~ 24小时大水蚤试验对象对蔬菜零食进行生物试验。实验时间为96小时，在每个样品中进行三种不同的稀释比，分别为1:10,1:100,1:1000。根据测试结果，对每个给定稀释度的分析样品，包括对照样品，计算存活试验生物水蚤(Daphnia magna Straus)的算术平均值。所使用的生物测试技术是基于在所研究的水提取物中存在的物质影响下测定水蚤死亡率。研究发现，在甜菜和胡萝卜蔬菜零食的水提液溶液中，采用乳果糖和柠檬酸配制的工艺，在1:10稀释的样品中，试验生物的死亡率分别为33.3%和26.6%。以乳果糖配制的马铃薯零食水提液(1:10)样品中，大水蚤试验生物死亡率为17.7%，以传统工艺制备的薯片类似样品中，大水蚤试验生物死亡率为46.6%。当样品稀释为1:100时，所有样品中试验生物的死亡率均显著降低。当样品被1:1000稀释时，所有大水蚤施特劳斯测试生物都存活了下来。因此，用大水蚤对蔬菜小食进行生物检测，用栽培水按1:10的比例稀释样品就足以获得可比的结果。根据大水蚤的生物试验结果，证明了不用油制作的蔬菜小吃毒性较低。
{"title":"Biotesting of vegetable snacks","authors":"A. V. Kotelnikov, S. V. Zolotokopova, A. A. Nevalennaya","doi":"10.20914/2310-1202-2023-1-162-166","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-162-166","url":null,"abstract":"The results of testing vegetable snacks developed using a new technology using lactulose to add crunchiness to the product, without the use of oil, are presented. The results of biotesting of the new product were compared with potato chips prepared according to the traditional technology using oil. Biotesting of vegetable snacks was carried out using a Daphnia magna Straus test object at the age of 6-24 hours. The duration of the experiment was 96 hours and was carried out in each sample in three variations with different dilution ratios 1:10, 1:100, 1:1000. Based on the test results, for each analyzed sample of a given dilution, including the control one, the arithmetic mean of the surviving test organisms Daphnia magna Straus was calculated. The used biotesting technique is based on the determination of daphnia mortality under the influence of substances present in the studied water extract. As a result of the studies, it was found that in solutions of aqueous extract of vegetable snacks from beets and carrots, in the preparation technology of which lactulose and citric acid were used, the percentage of death of test organisms in samples with a dilution of 1:10 was 33.3% and 26.6 % respectively. In the aqueous extract of potato snacks prepared with lactulose in samples (1:10), the percentage of death of Daphnia magna Straus test organisms was 17.7%, and in similar samples of chips prepared using traditional technology, 46.6%. When the samples were diluted 1:100, the death of test organisms was significantly reduced in all samples. When the samples were diluted 1:1000, all Daphnia magna Straus test organisms survived. Thus, to conduct biotesting of vegetable snacks with Daphnia magna Straus, to obtain comparable results, it is sufficient to dilute the samples with cultivation water in a ratio of 1:10. According to the results of the biotesting of Daphnia magna Straus, it was proved that vegetable snacks prepared without the use of oil have less toxicity.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017441","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 : 2023-06-13DOI: 10.20914/2310-1202-2023-1-167-173
N. V. Ruban, A. S. Kolosova, L. I. Ryseva, V. A. Astakhova, D. I. Polovinkina
Currently, in the field of food production, the priority direction is the creation of products enriched with biologically active components, macro- and microelements. The use of such products in food significantly affects human health and life expectancy. Increasing the nutritional value of food through the use of unconventional natural raw materials contributes to an increase in the amount of nutrients balanced and distributed among themselves in the composition of the product, which directly affects the human body when consumed. A study was conducted to analyze publications on the nutritional, biological value, functional properties of green buckwheat, as well as rapeseed protein isolate. Green buckwheat has a huge supply of nutrients and can be used for the production of flour confectionery. Replacing wheat flour with green buckwheat flour does not affect the physico-chemical quality indicators of the finished product, but significantly improves organoleptic indicators. The results obtained prove that rapeseed protein isolate can be used to transform food formulations, enriching them with vegetable protein, as a substitute for animal proteins. The emulsifying properties of rapeseed protein are important in food systems such as dressings, mayonnaise or ice cream. Water absorption capacity plays a role in the formation of bakery products and flour confectionery products. Despite all the above-described useful, nutritious and functional properties of green buckwheat and rapeseed protein isolate, in fact, are rarely used as functional ingredients, especially in confectionery production. The results of this study may provide a new approach to the development of new food products.
{"title":"Transformation of the formula of fitness ginger based on green buckwheat enriched with rapse protein isolate: a systematic review","authors":"N. V. Ruban, A. S. Kolosova, L. I. Ryseva, V. A. Astakhova, D. I. Polovinkina","doi":"10.20914/2310-1202-2023-1-167-173","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-167-173","url":null,"abstract":"Currently, in the field of food production, the priority direction is the creation of products enriched with biologically active components, macro- and microelements. The use of such products in food significantly affects human health and life expectancy. Increasing the nutritional value of food through the use of unconventional natural raw materials contributes to an increase in the amount of nutrients balanced and distributed among themselves in the composition of the product, which directly affects the human body when consumed. A study was conducted to analyze publications on the nutritional, biological value, functional properties of green buckwheat, as well as rapeseed protein isolate. Green buckwheat has a huge supply of nutrients and can be used for the production of flour confectionery. Replacing wheat flour with green buckwheat flour does not affect the physico-chemical quality indicators of the finished product, but significantly improves organoleptic indicators. The results obtained prove that rapeseed protein isolate can be used to transform food formulations, enriching them with vegetable protein, as a substitute for animal proteins. The emulsifying properties of rapeseed protein are important in food systems such as dressings, mayonnaise or ice cream. Water absorption capacity plays a role in the formation of bakery products and flour confectionery products. Despite all the above-described useful, nutritious and functional properties of green buckwheat and rapeseed protein isolate, in fact, are rarely used as functional ingredients, especially in confectionery production. The results of this study may provide a new approach to the development of new food products.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136223075","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 : 2023-06-08DOI: 10.20914/2310-1202-2023-1-233-239
S. Y. Yamilinets, I. V. Gubanova, M. D. Kozlova, A. P. Kondratov
Rubber-fabric composites are a representative of a class of anisotropic reinforced composite laminates designed for operation in contact with a liquid medium. Each layer of the composite performs a specific function in the operation of printing machines. The rubber layer is located on the surface of the material and is impervious to hydrophilic liquids, but can swell to a limited extent in organic solvents. Layers of fabrics provide structural integrity and tension of the layered composite material and are protected from the penetration of the liquid medium by layers of rubber in a plane perpendicular to the arrangement of the layers. In a plane parallel to the arrangement of layers, the fabric is permeable to aqueous solutions and organic solvents. Permeability is based on the capillary effect of absorption. To eliminate the anisotropy of the permeability of reinforced composite layered materials, it is proposed to apply additional layers on the end surface that block the access of liquid to the capillary space through the pores, gaps between the threads and fibers of the fabric layers. An additional layer is applied by brushing or dipping into solutions of suspensions and emulsions of film-forming polymers: polyvinyl alcohol, polytetrafluoroethylene and acrylic polyester. The article describes an experimental technique for estimating porosity and calculating the average radius of capillaries using a physical model of the porous structure of the composite. The capillary pressure leading to absorption is described by Laplace's law. The laboratory stand is a modernized Klemm-Winkler device. The penetration of liquids into the porous structure of a composite rubber-fabric material through the end surface was measured. The sizes of pores in the structure of the composite, their number, volume, and the rate of filling of pores with water through the end surface in samples of anisotropic reinforced composite layered materials used in printing were calculated. A decrease in water permeability through protective layers on the end surface is shown depending on the chemical and phase composition of film-forming polymers. Diagrams of permeability, absorption kinetics and tables of porosity parameters of the rubber-fabric composite are compared. The proportions of capillaries of different diameters and their distribution over the cross-sectional area were determined.
{"title":"Capillary effect of layers of rubber-fabric composite","authors":"S. Y. Yamilinets, I. V. Gubanova, M. D. Kozlova, A. P. Kondratov","doi":"10.20914/2310-1202-2023-1-233-239","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-233-239","url":null,"abstract":"Rubber-fabric composites are a representative of a class of anisotropic reinforced composite laminates designed for operation in contact with a liquid medium. Each layer of the composite performs a specific function in the operation of printing machines. The rubber layer is located on the surface of the material and is impervious to hydrophilic liquids, but can swell to a limited extent in organic solvents. Layers of fabrics provide structural integrity and tension of the layered composite material and are protected from the penetration of the liquid medium by layers of rubber in a plane perpendicular to the arrangement of the layers. In a plane parallel to the arrangement of layers, the fabric is permeable to aqueous solutions and organic solvents. Permeability is based on the capillary effect of absorption. To eliminate the anisotropy of the permeability of reinforced composite layered materials, it is proposed to apply additional layers on the end surface that block the access of liquid to the capillary space through the pores, gaps between the threads and fibers of the fabric layers. An additional layer is applied by brushing or dipping into solutions of suspensions and emulsions of film-forming polymers: polyvinyl alcohol, polytetrafluoroethylene and acrylic polyester. The article describes an experimental technique for estimating porosity and calculating the average radius of capillaries using a physical model of the porous structure of the composite. The capillary pressure leading to absorption is described by Laplace's law. The laboratory stand is a modernized Klemm-Winkler device. The penetration of liquids into the porous structure of a composite rubber-fabric material through the end surface was measured. The sizes of pores in the structure of the composite, their number, volume, and the rate of filling of pores with water through the end surface in samples of anisotropic reinforced composite layered materials used in printing were calculated. A decrease in water permeability through protective layers on the end surface is shown depending on the chemical and phase composition of film-forming polymers. Diagrams of permeability, absorption kinetics and tables of porosity parameters of the rubber-fabric composite are compared. The proportions of capillaries of different diameters and their distribution over the cross-sectional area were determined.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135364282","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 : 2023-05-11DOI: 10.20914/2310-1202-2023-1-156-161
T. S. Kovaleva, A. N. Yakovlev, G. V. Agafonov, S. F. Yakovleva
This article considers the main problems of quality and safety of alcohol products, as well as possible ways to solve this problem. Alcohol is one of the most common psychoactive substances in the world. The quality and safety of alcohol products and ethyl alcohol are often threatened and cause serious concerns from consumers, government agencies, and the general public. Many alcohol producers are interested in creating products with the maximum amount of alcohol and the minimum cost. This leads to the use of low-grade ingredients, the mixing of different types of alcohol, and a significant increase in alcohol content to critical levels. This can cause even more serious consequences for people's health, especially for those who already have problems with alcohol addiction. One of the urgent problems of Russian consumer market is adulteration of alcohol products sold to population through retail trade network. Consumption of adulterated alcoholic beverages is dangerous to life due to high content of toxic impurities. Even a slight excess of impurities can cause intoxication of the human body, having toxic, allergenic, immunomodulatory, genotoxic effect that negatively affects the reproduction function, hormonal regulation. In order to solve the problem of quality and safety of alcohol products, it is necessary to carry out its qualitative control at each stage of production. This will help to exclude the use of low-quality raw materials, improper combination of components and violation of technological processes. To combat unlicensed production, it is necessary to toughen penalties for its implementation. It is also necessary to monitor the market and identify cases of sale of illegal products.
{"title":"The problem of quality and safety of alcohol products","authors":"T. S. Kovaleva, A. N. Yakovlev, G. V. Agafonov, S. F. Yakovleva","doi":"10.20914/2310-1202-2023-1-156-161","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-156-161","url":null,"abstract":"This article considers the main problems of quality and safety of alcohol products, as well as possible ways to solve this problem. Alcohol is one of the most common psychoactive substances in the world. The quality and safety of alcohol products and ethyl alcohol are often threatened and cause serious concerns from consumers, government agencies, and the general public. Many alcohol producers are interested in creating products with the maximum amount of alcohol and the minimum cost. This leads to the use of low-grade ingredients, the mixing of different types of alcohol, and a significant increase in alcohol content to critical levels. This can cause even more serious consequences for people's health, especially for those who already have problems with alcohol addiction. One of the urgent problems of Russian consumer market is adulteration of alcohol products sold to population through retail trade network. Consumption of adulterated alcoholic beverages is dangerous to life due to high content of toxic impurities. Even a slight excess of impurities can cause intoxication of the human body, having toxic, allergenic, immunomodulatory, genotoxic effect that negatively affects the reproduction function, hormonal regulation. In order to solve the problem of quality and safety of alcohol products, it is necessary to carry out its qualitative control at each stage of production. This will help to exclude the use of low-quality raw materials, improper combination of components and violation of technological processes. To combat unlicensed production, it is necessary to toughen penalties for its implementation. It is also necessary to monitor the market and identify cases of sale of illegal products.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135526183","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 : 2023-05-10DOI: 10.20914/2310-1202-2023-1-149-155
O. S. Korneeva, S. F. Yakovleva, N. A. Matvienko, L. N. Frolova, E. A. Motina, G. P. Shuvaeva
The sugar beet industry in Russia has unexhausted reserves of its development, so to use them requires a set of measures to improve the efficiency of sugar production, in which an important role should be given to the extraction process. The efficiency of the extraction process determines the conditions of subsequent technological operations and affects the production of sugar in general. In addition, as a result of extraction produces a multi-tonnage waste of sugar beet production - pulp, the problem of disposal of which is acute for the sugar industry. Therefore, a comprehensive consideration of the process of sugar production includes the issues of deep processing of pulp, as a valuable raw material resource, which contributes to reducing the amount of waste sugar beet production and solving the problem of environmental pollution. Sugar beet industry occupies an important place in the agro-industrial complex of the country. Among the food and processing industries in Russia, sugar beet production is one of the most highly industrialized and energy-intensive. This monoproduct industry is a very peculiar phenomenon in the economy and, in particular, in the food industry. In this article we will consider some of the most promising methods for intensifying the process of sucrose extraction from beet chips, as well as processing of secondary resources of sugar beet production with obtaining new products of high quality.
{"title":"Promising methods for intensifying the process of sucrose extraction from beet chips","authors":"O. S. Korneeva, S. F. Yakovleva, N. A. Matvienko, L. N. Frolova, E. A. Motina, G. P. Shuvaeva","doi":"10.20914/2310-1202-2023-1-149-155","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-149-155","url":null,"abstract":"The sugar beet industry in Russia has unexhausted reserves of its development, so to use them requires a set of measures to improve the efficiency of sugar production, in which an important role should be given to the extraction process. The efficiency of the extraction process determines the conditions of subsequent technological operations and affects the production of sugar in general. In addition, as a result of extraction produces a multi-tonnage waste of sugar beet production - pulp, the problem of disposal of which is acute for the sugar industry. Therefore, a comprehensive consideration of the process of sugar production includes the issues of deep processing of pulp, as a valuable raw material resource, which contributes to reducing the amount of waste sugar beet production and solving the problem of environmental pollution. Sugar beet industry occupies an important place in the agro-industrial complex of the country. Among the food and processing industries in Russia, sugar beet production is one of the most highly industrialized and energy-intensive. This monoproduct industry is a very peculiar phenomenon in the economy and, in particular, in the food industry. In this article we will consider some of the most promising methods for intensifying the process of sucrose extraction from beet chips, as well as processing of secondary resources of sugar beet production with obtaining new products of high quality.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"163 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135671999","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 : 2023-04-25DOI: 10.20914/2310-1202-2023-1-143-148
E. V. Razhina, E. S. Smirnova, O. V. Gorelik, A. V. Stepanov, Y. S. Pavlova
Jerusalem artichoke is a tuber of the asteraceae family, it is important as a natural food fortifier of food products, including fermented milk, meat, confectionary, bakery products. Jerusalem artichoke is used to produce extracts, syrups, pastes, powders intended for food enrichment. Jerusalem artichoke is contain biologically active substances, including a unique carbohydrate complex consisting of fructose and its polymers (inulin). Currently, concentrates with different functional and technological properties are produced from jerusalem artichoke, which determine the water-absorbing ability, chemical composition and colloidal processes. The review is devoted to the analysis of literature sources, including scientific articles in Russian and foreign journals in order to study the range of food products with the addition of different concentrates of jerusalem artichoke and study their chemical and technological properties. The range of concentrates used for food enrichment is presented. The general patterns of influence of concentrates on the technological properties of finished products were revealed. The authors have shown that not all concentrates have a positive effect on the structure of the finished product. The chemical composition of various jerusalem artichoke concentrates was analyzed. Concentrates with a high carbohydrate composition had a high nutritional value: dried tubers, pulp additive, powder. The analyzed concentrates had a low fat content, which confirms the possibility of use in dietary and therapeutic nutrition. The analyses of the vitamin composition of concentrates was carried out, vitamin C was the predominant. The most common type of Jerusalem artichoke widely used in various sectors of the food industry (powder) was determined.
{"title":"Analysis of the functional and technological potential of the use of Jerusalem artichoke in food production: an overview of the subject field","authors":"E. V. Razhina, E. S. Smirnova, O. V. Gorelik, A. V. Stepanov, Y. S. Pavlova","doi":"10.20914/2310-1202-2023-1-143-148","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-143-148","url":null,"abstract":"Jerusalem artichoke is a tuber of the asteraceae family, it is important as a natural food fortifier of food products, including fermented milk, meat, confectionary, bakery products. Jerusalem artichoke is used to produce extracts, syrups, pastes, powders intended for food enrichment. Jerusalem artichoke is contain biologically active substances, including a unique carbohydrate complex consisting of fructose and its polymers (inulin). Currently, concentrates with different functional and technological properties are produced from jerusalem artichoke, which determine the water-absorbing ability, chemical composition and colloidal processes. The review is devoted to the analysis of literature sources, including scientific articles in Russian and foreign journals in order to study the range of food products with the addition of different concentrates of jerusalem artichoke and study their chemical and technological properties. The range of concentrates used for food enrichment is presented. The general patterns of influence of concentrates on the technological properties of finished products were revealed. The authors have shown that not all concentrates have a positive effect on the structure of the finished product. The chemical composition of various jerusalem artichoke concentrates was analyzed. Concentrates with a high carbohydrate composition had a high nutritional value: dried tubers, pulp additive, powder. The analyzed concentrates had a low fat content, which confirms the possibility of use in dietary and therapeutic nutrition. The analyses of the vitamin composition of concentrates was carried out, vitamin C was the predominant. The most common type of Jerusalem artichoke widely used in various sectors of the food industry (powder) was determined.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135223249","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 : 2023-04-21DOI: 10.20914/2310-1202-2023-1-221-232
S. I. Niftaliev, E. M. Gorbunova, A. V. Timkova, K. B. Kim, V. N. Danilov
The results of studies of the sorption extraction of ammonium ions from aqueous media by the fibrous sorbent VION KN-1 are presented. Weak acid ion exchange fiber. It has been established that the limiting step in the process of ammonium ion sorption is internal diffusion. The kinetic parameters of the sorption process are calculated, with the identification of a decrease in the half-sorption time and an increase in the internal diffusion coefficient. The applicability of the Langmuir and Freindlich models for describing the experimental isotherms of ammonium ion sorption by fiber has been studied. Certain constants and parameters. Through the appearance of regression coefficients, R2 showed that the Langmuir model better explores experimental data on the sorption of ammonium ions by a fibrous sorbent. A study of sorption in media was carried out. According to the curves of the dependence of the degree of extraction on the concentration and on the depth of the missed solution, it was found that with a decrease in concentration in the dynamic sorption mechanism, the reduction characteristics do not decrease, which makes their use reduced in the purification of dilute solutions containing ammonium ions. At a low concentration of ammonium ions in the initial solution, the degree of extraction is more than 93%. To predict the extraction of ammonium ions from wastewater, an increased concentration of neural packages of STATISTICA application programs was used. The input parameters for studying the neural network were chosen: the concentration of ammonium ions, the volume of the solution passed through the sorbent layer, and the weight of the sample of fibers. The output parameter is the degree of extraction of ammonium ions. The trained MPL-3-5-1 neural network has high coefficients of determination for the training, test and control samples, which gives a high estimate of the network performance and can predict the degree of extraction of ammonium ions by the fibrous sorbent VION KN-1..
{"title":"Sorption of ammonium by fibrous sorbent VION KN-1","authors":"S. I. Niftaliev, E. M. Gorbunova, A. V. Timkova, K. B. Kim, V. N. Danilov","doi":"10.20914/2310-1202-2023-1-221-232","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-221-232","url":null,"abstract":"The results of studies of the sorption extraction of ammonium ions from aqueous media by the fibrous sorbent VION KN-1 are presented. Weak acid ion exchange fiber. It has been established that the limiting step in the process of ammonium ion sorption is internal diffusion. The kinetic parameters of the sorption process are calculated, with the identification of a decrease in the half-sorption time and an increase in the internal diffusion coefficient. The applicability of the Langmuir and Freindlich models for describing the experimental isotherms of ammonium ion sorption by fiber has been studied. Certain constants and parameters. Through the appearance of regression coefficients, R2 showed that the Langmuir model better explores experimental data on the sorption of ammonium ions by a fibrous sorbent. A study of sorption in media was carried out. According to the curves of the dependence of the degree of extraction on the concentration and on the depth of the missed solution, it was found that with a decrease in concentration in the dynamic sorption mechanism, the reduction characteristics do not decrease, which makes their use reduced in the purification of dilute solutions containing ammonium ions. At a low concentration of ammonium ions in the initial solution, the degree of extraction is more than 93%. To predict the extraction of ammonium ions from wastewater, an increased concentration of neural packages of STATISTICA application programs was used. The input parameters for studying the neural network were chosen: the concentration of ammonium ions, the volume of the solution passed through the sorbent layer, and the weight of the sample of fibers. The output parameter is the degree of extraction of ammonium ions. The trained MPL-3-5-1 neural network has high coefficients of determination for the training, test and control samples, which gives a high estimate of the network performance and can predict the degree of extraction of ammonium ions by the fibrous sorbent VION KN-1..","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135518873","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 : 2023-04-13DOI: 10.20914/2310-1202-2022-3-485-491
Y. A. Salikov, X. Gian, X. Cao
The article deals with the issues of ensuring the sustainability of the functioning and development of the food market, which occupies a central place in the macro system of production and distribution of material goods. Its functioning is aimed at ensuring the growing needs of the population in full and high-quality nutrition. This need is actively manifested in crisis conditions, when the task of food supply becomes the highest priority at almost all socio-economic levels. In this regard, the study of market relations in the field of food supply today is an important and necessary condition for improving the efficiency of the functioning and development of the food market. The relevance of this topic is fundamental, while one of the most important areas of scientific research is the sustainability of the functioning and development of the food market. According to the results of the analysis, it was revealed that a wide range of various external and internal factors affect the stability of the food system, in particular, one of the key factors is the observed constant and significant increase in food prices, which is actively provoked by all kinds of political, economic, social, climatic and environmental crises. The analysis of the food market as a dynamic socio-economic system, as well as consideration of the content and features of the market allowed the authors to identify the most important problems of its functioning and development, as well as to identify priority measures to improve the sustainability of the food market, taking into account the identified problems.
{"title":"Support the sustainability of the functioning and development of the food market as a socio-economic system","authors":"Y. A. Salikov, X. Gian, X. Cao","doi":"10.20914/2310-1202-2022-3-485-491","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-485-491","url":null,"abstract":"The article deals with the issues of ensuring the sustainability of the functioning and development of the food market, which occupies a central place in the macro system of production and distribution of material goods. Its functioning is aimed at ensuring the growing needs of the population in full and high-quality nutrition. This need is actively manifested in crisis conditions, when the task of food supply becomes the highest priority at almost all socio-economic levels. In this regard, the study of market relations in the field of food supply today is an important and necessary condition for improving the efficiency of the functioning and development of the food market. The relevance of this topic is fundamental, while one of the most important areas of scientific research is the sustainability of the functioning and development of the food market. According to the results of the analysis, it was revealed that a wide range of various external and internal factors affect the stability of the food system, in particular, one of the key factors is the observed constant and significant increase in food prices, which is actively provoked by all kinds of political, economic, social, climatic and environmental crises. The analysis of the food market as a dynamic socio-economic system, as well as consideration of the content and features of the market allowed the authors to identify the most important problems of its functioning and development, as well as to identify priority measures to improve the sustainability of the food market, taking into account the identified problems.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135238769","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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