Pub Date : 2023-03-16DOI: 10.20914/2310-1202-2022-4-178-184
O. S. Zubkova, M. A. Toropchina
This article deals with the problem of clayey sludge utilization of diamondiferous ore enrichment. Thickening of saponite sludge by means of chemical treatment is currently considered as the most effective way to clarify the volume of water sufficient to maintain the recycling water supply of the enterprise and, as a consequence, to reduce the volume of additional water introduced into the process. The authors propose a new coagulant for settling saponite sludge - sodium sulfate mixture, which is a by-product of aluminum production. The use of sodosulfate mixture will reduce the amount of waste for both the diamond mining plant's concentrator and the alumina production. The question of the mechanism of interaction of saponite sludge particles with the proposed reagent is considered. The aim of the research is to find physical and chemical regularities of interaction of clayey slime particles with sodosulfate mixture. Chemical and mineral composition of used raw materials, surface charge of clay particles, granulometric composition of experimental samples and their electrokinetic potential were determined in the work. The results of the studies showed that the mineral composition of the clay slurry includes the following minerals: saponite, kaolin, serpentine, beidelite, dolomite. The surface charge of clay particles is negative. The chemical composition of the soda-sulfate mixture is represented in the form of oxides: Na2O, SO3, CO2, Al2O3. The dependence of the electrokinetic potential on the mass of the mineral additive introduced into the slurry was revealed. It was noted that the absolute value of ζ-potential remains above 30 mV despite increasing the concentration of the additive, but coagulation of clay particles occurs and the system in question loses sedimentation stability at a concentration of sodium sulfate mixture of 14.4 g/l.
{"title":"Influence of soda-sulfate mixture on physicochemical properties of saponite suspension","authors":"O. S. Zubkova, M. A. Toropchina","doi":"10.20914/2310-1202-2022-4-178-184","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-178-184","url":null,"abstract":"This article deals with the problem of clayey sludge utilization of diamondiferous ore enrichment. Thickening of saponite sludge by means of chemical treatment is currently considered as the most effective way to clarify the volume of water sufficient to maintain the recycling water supply of the enterprise and, as a consequence, to reduce the volume of additional water introduced into the process. The authors propose a new coagulant for settling saponite sludge - sodium sulfate mixture, which is a by-product of aluminum production. The use of sodosulfate mixture will reduce the amount of waste for both the diamond mining plant's concentrator and the alumina production. The question of the mechanism of interaction of saponite sludge particles with the proposed reagent is considered. The aim of the research is to find physical and chemical regularities of interaction of clayey slime particles with sodosulfate mixture. Chemical and mineral composition of used raw materials, surface charge of clay particles, granulometric composition of experimental samples and their electrokinetic potential were determined in the work. The results of the studies showed that the mineral composition of the clay slurry includes the following minerals: saponite, kaolin, serpentine, beidelite, dolomite. The surface charge of clay particles is negative. The chemical composition of the soda-sulfate mixture is represented in the form of oxides: Na2O, SO3, CO2, Al2O3. The dependence of the electrokinetic potential on the mass of the mineral additive introduced into the slurry was revealed. It was noted that the absolute value of ζ-potential remains above 30 mV despite increasing the concentration of the additive, but coagulation of clay particles occurs and the system in question loses sedimentation stability at a concentration of sodium sulfate mixture of 14.4 g/l.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"134 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553235","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 : 2023-03-16DOI: 10.20914/2310-1202-2022-4-133-140
S. S. Dubrovina, V. A. Grohovskiy, S. Y. Dubrovin
The research of gelling ability of different grades of food gelatin has been conducted, analytical researches have been carried out to establish the possibility of using a mass and inexpensive object of fishing - pollack for food purposes; the technological scheme of making a new structured fish product has been developed and experiments on its making have been carried out. There has been developed a scale of organoleptic evaluation of structured fish product quality, including significance coefficients, the highest of which are typical sensory indices: appearance, taste, consistency, flavour and also point scale of chewing degree of the molded product. As a result of organoleptic evaluation of structured fish products we have determined close to optimal correlation between fish and structurer of salt-dried finely-milled meat from the total mass of the system. The created product with the indicated ratio of fish and gelatin has got the highest score according to organoleptic evaluation, which testifies to its excellent quality characteristics. The results of investigations show the technological perspectivity of the developed new molded product of salted and dried pollock using as a structure-forming agent the water solution of gelatin of 220 bloom grade in concentration of 10 % at a ratio of fish and gelatinous components 3:7.
{"title":"Half-dried fish with improved properties","authors":"S. S. Dubrovina, V. A. Grohovskiy, S. Y. Dubrovin","doi":"10.20914/2310-1202-2022-4-133-140","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-133-140","url":null,"abstract":"The research of gelling ability of different grades of food gelatin has been conducted, analytical researches have been carried out to establish the possibility of using a mass and inexpensive object of fishing - pollack for food purposes; the technological scheme of making a new structured fish product has been developed and experiments on its making have been carried out. There has been developed a scale of organoleptic evaluation of structured fish product quality, including significance coefficients, the highest of which are typical sensory indices: appearance, taste, consistency, flavour and also point scale of chewing degree of the molded product. As a result of organoleptic evaluation of structured fish products we have determined close to optimal correlation between fish and structurer of salt-dried finely-milled meat from the total mass of the system. The created product with the indicated ratio of fish and gelatin has got the highest score according to organoleptic evaluation, which testifies to its excellent quality characteristics. The results of investigations show the technological perspectivity of the developed new molded product of salted and dried pollock using as a structure-forming agent the water solution of gelatin of 220 bloom grade in concentration of 10 % at a ratio of fish and gelatinous components 3:7.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553237","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 : 2023-03-16DOI: 10.20914/2310-1202-2023-1-99-105
N. V. Ruban, A. V. Solopova, D. I. Polovinkina, M. V. Solopova, D. I. Bystrov, O. A. Suvorov
The production of products with fermented peptide-containing milk whey can be classified as a new trend in the food industry. Despite the fact that milk whey is not a new product on the market, previously it received less attention. Now in the Russian Federation, Belarus, Kazakhstan, China, France, Italy and many other countries began to pay more attention to this product as an indispensable source of biologically active milk peptides. The purpose of this research work is to study and analyze various domestic and foreign sources of literature containing information about the use of fermented peptide-containing milk whey in the food industry; its benefits for the human body, as well as the possibility of using it in the manufacture of dessert "Milk Slice". During the work in the databases Scopus, Google Scholar and RSCI about 730 articles were selected and studied, the time interval from 2015 to 2022. As a result of the work done, we can conclude that this research topic is relevant. There is a trend in the development of science and technology in the application of fermented peptide-containing milk whey in food production. And "Milk slice" with peptide-containing whey can be a source of functional substances such as: biologically active milk peptides and organic nitrogen.
{"title":"Development of the «mail slice» cake and inclusion in the fermented peptide-containing milk whey: systematic review","authors":"N. V. Ruban, A. V. Solopova, D. I. Polovinkina, M. V. Solopova, D. I. Bystrov, O. A. Suvorov","doi":"10.20914/2310-1202-2023-1-99-105","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-99-105","url":null,"abstract":"The production of products with fermented peptide-containing milk whey can be classified as a new trend in the food industry. Despite the fact that milk whey is not a new product on the market, previously it received less attention. Now in the Russian Federation, Belarus, Kazakhstan, China, France, Italy and many other countries began to pay more attention to this product as an indispensable source of biologically active milk peptides. The purpose of this research work is to study and analyze various domestic and foreign sources of literature containing information about the use of fermented peptide-containing milk whey in the food industry; its benefits for the human body, as well as the possibility of using it in the manufacture of dessert \"Milk Slice\". During the work in the databases Scopus, Google Scholar and RSCI about 730 articles were selected and studied, the time interval from 2015 to 2022. As a result of the work done, we can conclude that this research topic is relevant. There is a trend in the development of science and technology in the application of fermented peptide-containing milk whey in food production. And \"Milk slice\" with peptide-containing whey can be a source of functional substances such as: biologically active milk peptides and organic nitrogen.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553354","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 : 2023-03-16DOI: 10.20914/2310-1202-2022-4-141-148
D. I. Shishkina, A. I. Shtovhun, E. E. Klein, L. V. Berketova
In the modern world, the benefits of animal milk are questioned due to the spread of lactose intolerance and food allergy to milk proteins among the population, as well as due to the popularization of such nutrition systems as vegetarianism and veganism. In this regard, the market is growing demand for vegetable analogues of cow's milk, which are made from cereals and legumes, nuts and seeds. This article provides an overview of the currently existing traditional technologies for creating plant-based milk substitutes that are used in mass commercial production. The main stages of technological raw materials are described. Some parameters of processing of products of plant origin are given when using their production process of plant analogues of milk, taking into account the differences when using certain types to obtain alternative milk drinks. The advantages and the degree of efficiency of various variants of thermal and non-thermal treatment are noted. Innovative ways of improving the quality of vegetable milk analogues, which have shown the effectiveness of their use in laboratory conditions, are also considered. The improvement and modernization of technologies for the production of vegetable milk substitutes make it possible to preserve more nutrients in drinks, improve their balance and, as a result, increase the benefits for the human body. The degree to which an analogue can replace traditional cow's milk depends on the level of technology progressiveness, which is very important for consumers who include such analogues in their diet. Further research in this direction will not only expand the range of healthy food products on the market, but will also contribute to improving the food security of cities and countries due to greater accessibility to the population of high-quality sources of nutrients.
{"title":"Modern technologies for the production of alternative milk from plant products","authors":"D. I. Shishkina, A. I. Shtovhun, E. E. Klein, L. V. Berketova","doi":"10.20914/2310-1202-2022-4-141-148","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-141-148","url":null,"abstract":"In the modern world, the benefits of animal milk are questioned due to the spread of lactose intolerance and food allergy to milk proteins among the population, as well as due to the popularization of such nutrition systems as vegetarianism and veganism. In this regard, the market is growing demand for vegetable analogues of cow's milk, which are made from cereals and legumes, nuts and seeds. This article provides an overview of the currently existing traditional technologies for creating plant-based milk substitutes that are used in mass commercial production. The main stages of technological raw materials are described. Some parameters of processing of products of plant origin are given when using their production process of plant analogues of milk, taking into account the differences when using certain types to obtain alternative milk drinks. The advantages and the degree of efficiency of various variants of thermal and non-thermal treatment are noted. Innovative ways of improving the quality of vegetable milk analogues, which have shown the effectiveness of their use in laboratory conditions, are also considered. The improvement and modernization of technologies for the production of vegetable milk substitutes make it possible to preserve more nutrients in drinks, improve their balance and, as a result, increase the benefits for the human body. The degree to which an analogue can replace traditional cow's milk depends on the level of technology progressiveness, which is very important for consumers who include such analogues in their diet. Further research in this direction will not only expand the range of healthy food products on the market, but will also contribute to improving the food security of cities and countries due to greater accessibility to the population of high-quality sources of nutrients.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553231","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 : 2023-03-16DOI: 10.20914/2310-1202-2022-4-206-213
A. V. Lozitskaya, A. P. Kondratov, S. U. Yamilinets
Using the example of fabrics and knitwear from a mixture of natural and synthetic polymer fibers, the possibility of obtaining polymer compositions intended for the manufacture of electrically conductive elements for aviation, robotics and so-called "wearable electronics" for medical purposes is shown. The mechanical and electrical properties of fibrous compositions filled with carbon dispersions in various allotropic forms in combination with both soluble and insoluble high-molecular compounds in the form of powders or solutions have been studied. Dispersions of various forms of carbon with a close particle size distribution were selected from among commercially available brands of printing pigments and ingredients of rubber and electrical products. Carbon dispersions were investigated: graphite, carbon black and single-walled nanotubes in the form of a stabilized aqueous suspension. The well-known and justified optimal technological methods of introducing electrically conductive ingredients into the composition of composite materials, taking into account the structure and composition of fabrics. The advantage of spraying electrically conductive graphite particles on the surface of fibers and filaments in combination with the application of solutions and dispersions is shown, which makes it possible to obtain compositions for resistors and strain sensors with a sufficient level of strength and elasticity. The stretching diagram of the sensors and the dependence of the electrical resistance of the composition on the elongation with a high degree of confidence can be divided into two linear sections. The first section in the range of relative tensile strain from 2 to 30% is most consistent with practical application. The coefficient of sensitivity to deformation (GF) of a fabric-based strain gauge does not exceed 10 in the range of deformation in the diagonal direction up to 20%, and the coefficient of sensitivity to deformation on knitwear, regardless of the direction of cutting samples from the canvas, is two orders of magnitude higher and is about 950 to a relative elongation of 30% and 90 in the range of a relative elongation of 30÷45%. The maximum strain sensitivity (QF) of laboratory samples based on knitted fabric, with a deformation of less than 30%, is about 1350 kPa-1 and 4900 kPa-1 at maximum elongation%. The hysteresis of electrical properties with multiple deformations does not exceed 4%.
{"title":"Electrical conductivity of modified fabrics with carbon coating","authors":"A. V. Lozitskaya, A. P. Kondratov, S. U. Yamilinets","doi":"10.20914/2310-1202-2022-4-206-213","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-206-213","url":null,"abstract":"Using the example of fabrics and knitwear from a mixture of natural and synthetic polymer fibers, the possibility of obtaining polymer compositions intended for the manufacture of electrically conductive elements for aviation, robotics and so-called \"wearable electronics\" for medical purposes is shown. The mechanical and electrical properties of fibrous compositions filled with carbon dispersions in various allotropic forms in combination with both soluble and insoluble high-molecular compounds in the form of powders or solutions have been studied. Dispersions of various forms of carbon with a close particle size distribution were selected from among commercially available brands of printing pigments and ingredients of rubber and electrical products. Carbon dispersions were investigated: graphite, carbon black and single-walled nanotubes in the form of a stabilized aqueous suspension. The well-known and justified optimal technological methods of introducing electrically conductive ingredients into the composition of composite materials, taking into account the structure and composition of fabrics. The advantage of spraying electrically conductive graphite particles on the surface of fibers and filaments in combination with the application of solutions and dispersions is shown, which makes it possible to obtain compositions for resistors and strain sensors with a sufficient level of strength and elasticity. The stretching diagram of the sensors and the dependence of the electrical resistance of the composition on the elongation with a high degree of confidence can be divided into two linear sections. The first section in the range of relative tensile strain from 2 to 30% is most consistent with practical application. The coefficient of sensitivity to deformation (GF) of a fabric-based strain gauge does not exceed 10 in the range of deformation in the diagonal direction up to 20%, and the coefficient of sensitivity to deformation on knitwear, regardless of the direction of cutting samples from the canvas, is two orders of magnitude higher and is about 950 to a relative elongation of 30% and 90 in the range of a relative elongation of 30÷45%. The maximum strain sensitivity (QF) of laboratory samples based on knitted fabric, with a deformation of less than 30%, is about 1350 kPa-1 and 4900 kPa-1 at maximum elongation%. The hysteresis of electrical properties with multiple deformations does not exceed 4%.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553236","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 : 2023-03-16DOI: 10.20914/2310-1202-2023-1-212-220
M. V. Kravtsova, E. V. Bezheskaia, O. A. Gukina, A. V. Meshaikina
A theoretical study of approaches to solving problems related to the uniformity of the mixture for tableting and the stability of the active substance was carried out. A study of data on the influence of excipients on the properties of the mixture for granulation was carried out. As a result of reference to literary sources, works were found that consider the relationship between the composition, fluidity of the mixture, and mixing time. In addition, work in the field of stability of substances, which is associated with the excipients used, is considered. As a result of the review, various options for influencing the technological characteristics of the mixture, such as dissolution, flowability, segregation, are shown. Observing the relationship between process parameters helps to understand the dependence of quality control parameters on them. Thus, for example, the homogeneity of dosing is highly dependent on segregation and, accordingly, on the fluidity of the mixture. Excipients also have an effect on the stability of the active substance. They should be inert to it, but with the help of excipients it is possible to regulate the required pH level, the percentage of moisture. In some cases, excipients reversibly bind to the active substance to reduce degradation. In conclusion, it was concluded that in the course of developing the technological composition of a solid dosage form, it is necessary to take into account the influence of excipients. When developing the composition, it is possible to select the optimal combination of excipients, which will improve the technological parameters of the mixture, the quality and shelf life of the medicinal product. For the production of generic drugs, this issue is most relevant, since the development of the composition of the drug requires the repetition of the characteristics of the original drug. In this case, it is possible to use an alternative placebo composition, which allows to increase the economic efficiency of production.
{"title":"Study of the influence of excipients on the technological parameters of raw materials and the stability of the active substance in the process of manufacturing a solid dosage form","authors":"M. V. Kravtsova, E. V. Bezheskaia, O. A. Gukina, A. V. Meshaikina","doi":"10.20914/2310-1202-2023-1-212-220","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-212-220","url":null,"abstract":"A theoretical study of approaches to solving problems related to the uniformity of the mixture for tableting and the stability of the active substance was carried out. A study of data on the influence of excipients on the properties of the mixture for granulation was carried out. As a result of reference to literary sources, works were found that consider the relationship between the composition, fluidity of the mixture, and mixing time. In addition, work in the field of stability of substances, which is associated with the excipients used, is considered. As a result of the review, various options for influencing the technological characteristics of the mixture, such as dissolution, flowability, segregation, are shown. Observing the relationship between process parameters helps to understand the dependence of quality control parameters on them. Thus, for example, the homogeneity of dosing is highly dependent on segregation and, accordingly, on the fluidity of the mixture. Excipients also have an effect on the stability of the active substance. They should be inert to it, but with the help of excipients it is possible to regulate the required pH level, the percentage of moisture. In some cases, excipients reversibly bind to the active substance to reduce degradation. In conclusion, it was concluded that in the course of developing the technological composition of a solid dosage form, it is necessary to take into account the influence of excipients. When developing the composition, it is possible to select the optimal combination of excipients, which will improve the technological parameters of the mixture, the quality and shelf life of the medicinal product. For the production of generic drugs, this issue is most relevant, since the development of the composition of the drug requires the repetition of the characteristics of the original drug. In this case, it is possible to use an alternative placebo composition, which allows to increase the economic efficiency of production.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553355","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 : 2023-03-16DOI: 10.20914/2310-1202-2023-1-111-117
A. V. Terekhina, M. N. Shcherbakov
Emulsion fat products are a promising direction for the enrichment of unsaturated groups with fatty acids. This is possible by introducing rarely used types of vegetable oils into the formulations of these products. Due to the fact that the fatty acid composition of vegetable oils differs depending on the properties of the raw materials from which it is produced, there is a need for its analysis for a more accurate formulation of the emulsion product. As a result of the conducted studies, 17.3% saturated fatty acids and 83% unsaturated, respectively, were found in pumpkin oil. Pumpkin oil is rich in monounsaturated fatty acids, such as oleic acid (47%). Chromatographic study of the fatty acid composition showed that ginger oil contains 9.7% saturated fatty acids and about 90.3% unsaturated acids. Linolenic acid turned out to be the most in the oil (32.6%). It was found that the sample of black cumin oil contains 21.9% saturated and 78.1% unsaturated fatty acids. Most of all in linoleic acid oil (about 56.9%). The studied oils are rich in unsaturated fatty acids and can be used as additives in mayonnaise sauces to saturate certain groups with unsaturated fatty acids, each of the studied oils will saturate a certain group. Pumpkin oil is a source of monounsaturated fatty acids (oleic fatty acid), ginger oil is a source of omega–3 fatty acids (linolenic fatty acid), black cumin oil is a source of omega–6 fatty acids (linoleic fatty acid).
{"title":"Investigation of the fatty acid composition of vegetable oils","authors":"A. V. Terekhina, M. N. Shcherbakov","doi":"10.20914/2310-1202-2023-1-111-117","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-111-117","url":null,"abstract":"Emulsion fat products are a promising direction for the enrichment of unsaturated groups with fatty acids. This is possible by introducing rarely used types of vegetable oils into the formulations of these products. Due to the fact that the fatty acid composition of vegetable oils differs depending on the properties of the raw materials from which it is produced, there is a need for its analysis for a more accurate formulation of the emulsion product. As a result of the conducted studies, 17.3% saturated fatty acids and 83% unsaturated, respectively, were found in pumpkin oil. Pumpkin oil is rich in monounsaturated fatty acids, such as oleic acid (47%). Chromatographic study of the fatty acid composition showed that ginger oil contains 9.7% saturated fatty acids and about 90.3% unsaturated acids. Linolenic acid turned out to be the most in the oil (32.6%). It was found that the sample of black cumin oil contains 21.9% saturated and 78.1% unsaturated fatty acids. Most of all in linoleic acid oil (about 56.9%). The studied oils are rich in unsaturated fatty acids and can be used as additives in mayonnaise sauces to saturate certain groups with unsaturated fatty acids, each of the studied oils will saturate a certain group. Pumpkin oil is a source of monounsaturated fatty acids (oleic fatty acid), ginger oil is a source of omega–3 fatty acids (linolenic fatty acid), black cumin oil is a source of omega–6 fatty acids (linoleic fatty acid).","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"199 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553233","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 : 2023-03-16DOI: 10.20914/2310-1202-2022-3-405-411
T. I. Tokhirov
The article examines the essence of the concept of such terms as security and economic security of the transport system of the region, and analyzes the existing approaches to the interpretation of the concept of "economic security". The author's definition of the concept of "economic security of the region" is proposed as a set of conditions and factors aimed at ensuring a fair and adaptive economic environment, conducive to innovation, sustainable development, ensuring an adequate standard of living of the population, with the ability to withstand threats of any nature. Comparative characteristics of methods for assessing economic security are carried out. A method for assessing the level of economic security of the transport system of the region is proposed, which is based on the study of the value of the basic indicators of the economic security of the transport system of the region, with the calculation of integral indicators of economic security. The basic indicators of the economic security of a separate region are given in a comparable form by normalizing them relative to the average values for all territories of the country. The standardization of basic indicators for assessing the state of economic security of the transport system of the region is proposed. Economic security was assessed by calculating the integral coefficient, by the method of multivariate comparative analysis. To assess the economic security of the transport system of the region, a group of indicators of personnel, financial, transport, energy, production and technological, scientific and technical, informational, environmental safety was used, allowing to get an idea of economic security in general. For each safety indicator, the best (reference) value is determined, which is taken as a unit, then the indicators for each safety component are compared with the standard.
{"title":"Methodology for assessing the level of economic security of the region's transportation system","authors":"T. I. Tokhirov","doi":"10.20914/2310-1202-2022-3-405-411","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-405-411","url":null,"abstract":"The article examines the essence of the concept of such terms as security and economic security of the transport system of the region, and analyzes the existing approaches to the interpretation of the concept of \"economic security\". The author's definition of the concept of \"economic security of the region\" is proposed as a set of conditions and factors aimed at ensuring a fair and adaptive economic environment, conducive to innovation, sustainable development, ensuring an adequate standard of living of the population, with the ability to withstand threats of any nature. Comparative characteristics of methods for assessing economic security are carried out. A method for assessing the level of economic security of the transport system of the region is proposed, which is based on the study of the value of the basic indicators of the economic security of the transport system of the region, with the calculation of integral indicators of economic security. The basic indicators of the economic security of a separate region are given in a comparable form by normalizing them relative to the average values for all territories of the country. The standardization of basic indicators for assessing the state of economic security of the transport system of the region is proposed. Economic security was assessed by calculating the integral coefficient, by the method of multivariate comparative analysis. To assess the economic security of the transport system of the region, a group of indicators of personnel, financial, transport, energy, production and technological, scientific and technical, informational, environmental safety was used, allowing to get an idea of economic security in general. For each safety indicator, the best (reference) value is determined, which is taken as a unit, then the indicators for each safety component are compared with the standard.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135554098","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 : 2023-03-16DOI: 10.20914/2310-1202-2022-4-110-114
A. E. Dzhabakova, T. V. Tulyakova, E. D. Goryacheva
Bioassay is considered to be a relatively new technique, known to the scientific community for about 30 years. This article covers a method of determining the total toxicity by bioassay using infusoria. Microorganisms from 4 genera can be used for the technique: Tetrahymena, Stylonicha, Paramecium, Colpoda. The method is used in food and feed. Advantages of using this method in comparison with traditional methods are given. The results of a patent search on this topic were analysed in the article. The aim of the research was to systematically analyze, summarize the information obtained from 2 databases: Federal Institute of Industrial Property, Google Patents. The criteria for the selection of patents on the subject of bioassay were set. As a result of the screening, 10 intellectual property documents were selected. The majority of the patents were found to describe techniques for determining total toxicity using infusoria. Patents on this topic peaked in the 2000s. Forty percent of the documents describe data not related to a specific genus of infusoria
{"title":"Patent documentation analysis on bioassay issues in food products","authors":"A. E. Dzhabakova, T. V. Tulyakova, E. D. Goryacheva","doi":"10.20914/2310-1202-2022-4-110-114","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-110-114","url":null,"abstract":"Bioassay is considered to be a relatively new technique, known to the scientific community for about 30 years. This article covers a method of determining the total toxicity by bioassay using infusoria. Microorganisms from 4 genera can be used for the technique: Tetrahymena, Stylonicha, Paramecium, Colpoda. The method is used in food and feed. Advantages of using this method in comparison with traditional methods are given. The results of a patent search on this topic were analysed in the article. The aim of the research was to systematically analyze, summarize the information obtained from 2 databases: Federal Institute of Industrial Property, Google Patents. The criteria for the selection of patents on the subject of bioassay were set. As a result of the screening, 10 intellectual property documents were selected. The majority of the patents were found to describe techniques for determining total toxicity using infusoria. Patents on this topic peaked in the 2000s. Forty percent of the documents describe data not related to a specific genus of infusoria","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"283 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135554229","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 : 2023-03-16DOI: 10.20914/2310-1202-2022-3-332-336
A. I. Khorev, V. G. Lutchenko, P. A. Voronov, O. O. Lukina, L. L. Adrakhovskaya
The article discusses the process of enterprise integration which will be successful and effective only if there is a reduction in costs in all areas of activity. Their large-scale part can take up transaction costs, which should be determined as ancillary expenses of production to provide the necessary information, as well as to conclude a contractual relationship. At the current stage of integrable structures development the attention of many researchers is paid to the problem of managing the transaction costs of an enterprise. But unfortunately, the issue of its reduction remains insufficiently highlighted in the scientific literature. Investigating the development and functioning of integrable structures, it is necessary to determine the role as well as the conditions for reducing transaction costs. The authors believe that the main condition for the decline is the coincidence of the spheres of activity of the merging enterprises and an effective management company that helps to realize the benefits of integration. Based on this interaction, a synergy effect will be observed. The following relationships can be observed within the integrated structures: competitive, material and non-material. These types have a significant impact on reducing transaction costs, based on which we can talk about competitive advantages and product differentiation. The Russian practice of integrable structures describes various forms of integration, but according to the authors, the effect can be achieved only if there are training management functions on the part of the corporate center. This function can be realized in coordinating the development and implementation of the strategy for the development of innovative programs. The overwhelming majority of management companies prefer comprehensive control over the activities of enterprises, which does not contribute to achieving synergy, reducing transaction costs and gaining competitive advantages.
{"title":"The role of transaction costs in ensuring a positive effect in the integration of enterprises","authors":"A. I. Khorev, V. G. Lutchenko, P. A. Voronov, O. O. Lukina, L. L. Adrakhovskaya","doi":"10.20914/2310-1202-2022-3-332-336","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-332-336","url":null,"abstract":"The article discusses the process of enterprise integration which will be successful and effective only if there is a reduction in costs in all areas of activity. Their large-scale part can take up transaction costs, which should be determined as ancillary expenses of production to provide the necessary information, as well as to conclude a contractual relationship. At the current stage of integrable structures development the attention of many researchers is paid to the problem of managing the transaction costs of an enterprise. But unfortunately, the issue of its reduction remains insufficiently highlighted in the scientific literature. Investigating the development and functioning of integrable structures, it is necessary to determine the role as well as the conditions for reducing transaction costs. The authors believe that the main condition for the decline is the coincidence of the spheres of activity of the merging enterprises and an effective management company that helps to realize the benefits of integration. Based on this interaction, a synergy effect will be observed. The following relationships can be observed within the integrated structures: competitive, material and non-material. These types have a significant impact on reducing transaction costs, based on which we can talk about competitive advantages and product differentiation. The Russian practice of integrable structures describes various forms of integration, but according to the authors, the effect can be achieved only if there are training management functions on the part of the corporate center. This function can be realized in coordinating the development and implementation of the strategy for the development of innovative programs. The overwhelming majority of management companies prefer comprehensive control over the activities of enterprises, which does not contribute to achieving synergy, reducing transaction costs and gaining competitive advantages.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135554233","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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