No 3 (2012)
Processes and equipment for food industry
7-11 440
Abstract
In article the scientific approach to creation of machine food technologies of the future with anticipation of 30-50 and more years is considered. And all today's research works should be carried out, proceeding from development of technical production requirements to the organization of deserted technological streams of the future. These requirements - result of starting fundamental scientific work (the first step of algorithm) – should underlie formation of an image of the food enterprise of the middle or the end of XXI of an eyelid and beginning ХХII of an eyelid.
12-15 447
Abstract
On the basis of experimental researches drying curves are constructed, modes of drying of invaluable products of cutting of fishes are proved. Low temperature modes and a short cycle of drying allows to receive dry bases with high extraction Singular extraction Plural extractionsability, applicable for preparation of broths, soups and sauces of fast preparation
16-20 440
Abstract
In this paper, we formulate a percolation model of nonlinear water filtration in a porous silicon carbide, and compare simulation results with the experimental data.
21-23 519
Abstract
Researches of hygroscopic properties of a biomass lactobacteria Lactobacillus plantarum. Research of process of drying of a bacterium of containing products In the field of a hygroscopic condition, curves were for this purpose applied sorbtsii -desorption on which the kind and energy of communication of a moisture with a material have defined.
24-26 528
Abstract
In this paper the concept of stochastic separation is proposed. It uses the combination of the inertial and gravitational force fields. The main characteristics here are the use of separating labor bodies that are easy to manufacture, the absence of particles clog and the possibility of separation conditions' rapid change.
27-30 534
Abstract
Resource-saving technology and equipment for expanded foodstuff production is developed. Expanding regimes of two types of sand-like foodstuff for poultry influence upon its quality is evaluated.
31-34 459
Abstract
The current work presents a method of calculating the required heat exchange area for the scraper plate- type heat exchanger for high viscosity products. Calculations are performedusing theappliedcomputingpackageMathCAD. Based on results of calculations, temperaturegraphswere constructedforstraight-flowandcountercurrentflowpatterns in liquid environment.
Information technologies, modeling and management
35-39 515
Abstract
The algorithm for assessing the sustainability of digital object control system as an example of a multiply column for ammonia synthesis. The solution is performed using a discrete description of the regulatory system. Description of the system represented in the transfer functions of input-output. These results extend to a class of multiply connected unsymmetrical control objects.
40-43 439
Abstract
In article the method of a finding of estimations of coefficients of function of usefulness which represents itself as structure of the mechanism of the choice generating observed by results of group expertise on limited sampling of alternatives a collective choice function is considered. The numerical example illustrating operation of the offered method is resulted.
44-47 436
Abstract
In this article we consider a mathematical model of a network that uses competitive environment, access to data. The authors have conducted theoretical and experimental investigation of the delivery time information, the formation of queues in the switching devices. Checking the adequacy of the model is performed using formal statistical tests of Fisher and Student.
48-50 428
Abstract
On an example of industrial production of baking yeast the way of automatic control of process of cultivation of microorganisms is stated. The way provides management of aeration of a biomass on the set speed of change of its concentration and temperatures in view of speed of change of concentration of oxygen in the fulfilled gases.
51-53 453
Abstract
We consider the use of the thermal imaging diagnostics of electrical equipment and automated spectral analysis. Analyzes the positive and negative aspects of the use of existing systems to analyze the technical condition of the equipment.
54-58 483
Abstract
In the article there is adduced the theorem of the existence of solutions of common problem of optimal control on a class of nonlinear systems. There is being shown that the solution of this task is given by the law of control with feedback. There is ascertained the scheme of consecutive approximations that allows to obtain this law.
59-64 462
Abstract
Formulate the problem of multicriteria optimization formulations of food products with a complex composition of raw materials and developed an algorithm for its solution. The description of the module optimization formulations in the automated information system. Shows examples of solutions of multicriteria optimization problem formulation honey paste, meat pies and cheese products.
65-69 430
Abstract
In this article considers implementation and research working capacity of the synthesis algorithm of correction contour of digital control system of low sensitivity, allowing to reduce the additional motion that arises due to the presence at the object of regulation non-stationary properties.
70-74 457
Abstract
The synthesis of composite object selection mechanism based on a comparison of their components.
75-78 546
Abstract
The question of creating a computer model designed for the investigation of unsteady mass transfer processes in the dripping of the phospholipid emulsion of sunflower oil in a vacuum cylindrical rotary-film apparatus. The implementation of the mathematical model performance using the finite element method in the Maple.
Food biotechnology
79-83 510
Abstract
The modern science of feeding of agricultural animals argues that could be effective only diet, balanced on all significant components of power, which are reflected in the norms of feeding. Modern information technologies allow us to develop a system of indicators, the use of which allows to increase the efficiency of diets.
84-87 508
Abstract
Studying of production of functional drinks with stevia and pectin use. Research of process of receiving steviazid.
88-90 470
Abstract
In article influence of parameters замеса (pressure, duration of knocking down, frequency of rotation of mesilny body) sbivny dough from a mix of rye and wheat flour on indicators of quality of finished articles is investigated.
91-98 501
Abstract
Heat pump oil-plants grain drying and storage innovative technology providing product quality increase, energy consumption decrease and environmental safety is scientifically grounded.
99-103 484
Abstract
Studying of production processes of hard alcoholic beverages. Research of diffusive characteristics of different types of wood.
104-106 473
Abstract
The technology of obtaining amido-mineral concentrate directional for cattle, which allows to expand the assortment of multi-component feed the given nutritional.
107-110 481
Abstract
Research of possibility of application of innovative technologies for division after-ethanol bards.
Fundamental and Applied chemistry, chemical technology
111-114 445
Abstract
Management of quality indicators of rubbers defining product service life at the expense of updating by a mix fullerenes fractions C50-C92.
115-117 525
Abstract
The extraction of mono azo dyes E102, E122, E110, E124, E129 from aqueous solutions with hydrophilic solvents (alcohols, esters, ketones) and polymers (poly-N-vinylamides, polyethylene glycol) was studied. The main regularities of extraction are established. The distribution coefficients and degree of extraction of dyes was estimate. The influence of the nature of solvents and polymers on the extraction of dyes from aqueous solutions are established.
118-121 480
Abstract
Thermooxidation of films of the rebesieged and "commodity" polydienes containing aminny (Diafen by FP in SKI-3 rubber) and phenolic (Agidol - 2 in SKDT) is studied. Their preferable influence on processes of an oksidestruktsiya of the studied polydienes is shown.
122-124 522
Abstract
To solve the problems associated with analysis of food, using the method of solvent extraction, it is proposed to replace the bad acting and flammable organic solvents (extractants) environmentally sound readily soluble polyethylene glycols. Polymers are characterized by raised ability to formation of complexes with respect to organic substances, in particular, vanillin, and applied to the extraction analysis to establish damage to a cream. On the fifth day of storage of vanillic acid have been identified, the product is unfit for consumption.
125-128 439
Abstract
Calorimetric researches of thermal effects of interaction of waterproof carbonate fillers on the basis of the natural and chemically besieged chalk with water are carried out. It is shown that the entalpiya of interaction and time of process depend on quantity and the nature of the waterproof agent. The filler a lesser extent cooperates with water is defined.
129-132 560
Abstract
On an example of extraction allocation β - carotin from a modelling mix of the basic chemical combinations of red carrots root crops, and also hydrolysates of connatural materials in the presence of milk acid the effect of complex process formation is confirmed.
133-136 484
Abstract
Thermal studies of polyethylene highly filled with starch, modified by addition of by-products of oil industry, have allowed to determine its processing temperature range (160 ÷ 190 º C). The lower limit due to the high viscosity of the polymer system, and the upper limit of the rule during the oxidative processes in the natural fillers and modifying additives.
137-139 445
Abstract
Identified and analyzed the relationship of the intensity convective drying and air pollution emissions of heat. The ways to reduce the thermal pollution of the atmosphere at convective drying.
144-147 443
Abstract
Improvement of quality is inseparably linked with development of new approaches to increase of stability of operational properties of elastomeric composites. One of such ways is use of carbon nanomaterials as the modifier of properties of a polymeric matrix.
Biotechnology, bionanotechnology and sugary products technology
148-152 582
Abstract
Influence of the complex enzyme preparation of Bruzaime BGX on viscosity of a rye batter was probed. Dynamics of accumulation of a weight fraction of dry and reducing materials in a batter, and also possibility of decrease in a dosage glucoamilase is shown at using of multienzymic complex at a stage of water-thermal processing. It was set that multienzymic complex application on stages of water-thermal processing allows to increase the glucose maintenance in a wort by 34,7 % in comparison with the control that raises an alcohol yield on 1,4 dal/tonn conditional starch, reduces duration of fermentation till 50-52 h and reduces the general screenings content in a fermented wash by 10 %.
153-156 496
Abstract
Various technological operating modes of zhomosushilny installations in the thermal scheme of sugar plant are considered. The comparative assessment of these modes from the point of view of consumption of energy is presented and necessary calculations are carried out.
157-162 466
Abstract
Influence of рН and temperature on activity of suspension of lime and carbonate in sugar production is investigated. Possibility of decrease in a consumption of reagents on purification of production sugar solutions is established.
163-164 482
Abstract
In the model, lead and copperloadingin laboratory animals to evaluatethe influence ofthedevelopedintegratedbiosystemsfor the depositingandexcretionof heavy metals. Determine the hematologic parameters,morphological and behavioral reactions in biological control and experimental groups
165-169 450
Abstract
Optimum conditions were determined carbonization of calcium hydroxide outside of the environment, to ensure a normative effect of adsorption purification and create a well of filtered suspension carbonizations precipitation melt liduor sugar-cane.
170-172 453
Abstract
Calculation of a dosage of seed, cooling kristallizat, magma at sugar crystallization.
173-174 445
Abstract
In experimental studies investigated the degree of removal of microorganisms using beet juice as a dietary fiber sorbents and filter powder.
Economics and Management
175-179 522
Abstract
The task of the determination of the requirements to the personnel is examined on the basis of the competence approach according to the industrial demands and the modern level of production development.
180-185 520
Abstract
Clarified the effect of innovative projects, approaches to formalization of procedures for the evaluation of the project on the basis of internationally accepted approaches identified and clarified the principles of effectiveness evaluation for innovative projects and describes the characteristics of quality analysis of real development of innovative projects.
186-191 518
Abstract
In this article the author tries to reveal the methodology of formation of management consulting in organizational structure combining a lot of methods, approaches, methods of management work and tools, patterns and conditions. This methodology is characterized by great diversity, reflecting the multiplicity of different complexity and composition of the managerial tasks, solved by the management.
192-197 526
Abstract
The article considers the conceptual aspects of formation and development of research-andproduction clusters, developed by authors with regard allocated to them the advantages of this form of development of international and regional economy, as well as in accordance with the modern conception of competition, suggesting a need for innovative improvement of the subjects of the regional economy and their associations.
198-200 470
Abstract
The development is one of the main tasks of the organization's management. The introduction of the innovation promotes the development and efficiency of enterprises. Proposed for the development of innovative processing companies implement innovative storage wheat germ.
201-202 442
Abstract
In article the organizational culture of the enterprises of the sphere of service of Voronezh is considered.
203-207 507
Abstract
The mechanism of the development of sustainable and innovative enterprise. The author 's interpretation of the definition of the mechanism for the development of sustainable and innovative enterprise, given the structure of the mechanism, the steps and recommendations for its formation.
208-211 505
Abstract
In article the important signs for working out of regional strategy of development are considered. Questioning of representatives of small and average business of the Voronezh region, for the purpose of importance revealing of signs of regional economy became a basis of a research part. It is possible to recommend results of research for working out of strategy of area, and a technique of research of signs - for various regions.
ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)
ISSN 2310-1202 (Online)
