No 3 (2013)
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Processes and equipment for food industry
7-12 488
Abstract
The formalized approach to extreme control of plant raw material drying process by superheated steam means that the correction of drying regime takes place in the dependence of initial and final water content and temperature of raw material. Besides the search of optimal raw material outflow capacity which corresponds to dryer maximum specific capacity by evaporation is being carried out.
13-17 507
Abstract
In article the new advanced design of a cyclone dust collector with a conic insert is offered. Results of its test in the conditions of flour-grinding production are given.
18-22 556
Abstract
By means of mathematical modeling the motion of oilseeds in the screw channel was presented. There are obtained equations that allow indicate the average speed in the screw channel, as well as find the pressure in end of screw channel in front of the filtering zone.
23-28 502
Abstract
The mathematical model of distribution of the temperature fields during the process of saving drying of buckwheat grain with the superheated steam has been found. The given solution may be used to investigate the process of heat transfer in the objects with triangular symmetry.
29-35 507
Abstract
A mathematical model of combined radiation and convection drying of fruit and vegetable chips with pulsed energy supply is developed, the model describes the change in temperature and moisture content during the period of constant and periods of decreasing drying rate.
36-40 471
Abstract
Article is devoted to studying of a stationary axisymmetric current of whey in the scraper heat exchanger. Results for practical use are received.
41-43 452
Abstract
The process of co-extruding food masses is considered. The equations of motion in a circular cylindrical tube and two adjoining viscous-plastic fluids are obtained. The constant equation coefficients, depending on the process parameters and structural dimensions of coextrusion nozzle, are defined.
44-48 522
Abstract
The article presents method and construction of vacuum freeze driers for dehydration of liquid and paste thermoliable products.
Information technologies, modeling and management
49-54 479
Abstract
The mathematic modeling for chestnuts roasting process by superheated steam is conducted. Diffusion and thermal diffusion coefficients are used for process description. Initial conditions and boundary conditions of the third kind for thermal conductivity and mass transfer equations are set.
55-61 487
Abstract
On an example of a nuclear cell of amorphous silicon the technique and results of application of means and methods of quantum chemistry for modelling electronic properties of local nuclear structure of a firm body are considered. Value of a matrix of density of conditions for a practical estimation and calculation of electronic properties of the semiconductor by results of quantumchemical modelling a fragment of its nuclear structure is shown.
62-65 473
Abstract
Study of food raw materials dehydration processes under the influence of the electromagnetic microwave field. Development of mathematical model of heat and moisture transfer under microwave energy supply. Experimental drying system with microwave energy input.
66-71 450
Abstract
The synthesis of robust digital control systems of multiply non-stationary object on the example of ammonia obtaining is considered. We present the results of the comparative modeling discrete control system using three different optimization criteria. Description of the system is represented in the transfer functions of the input-output. The results apply to the class of multi- connected single-ended control objects.
76-81 454
Abstract
The features of the organizational and technological systems of energy supply and energy use in manufacturing are investigated. The conceptual framework for OTS "Energy" is defined. The structure of the organizational and technological problems of the control system is defined.
82-84 532
Abstract
The article deals with the changes of titratable acidity spontaneous ferment of the temperature and the duration of its fermentation. Based on experimental data the regression equation is obtained, which allows to predict and regulate acid accumulation of spontaneous fermentation and a practically significant nomogram.
85-91 455
Abstract
Methodological bases of system modeling of small enterprises development competitiveness are offered. There are justified methods of mathematical programming for modeling research of enterprises competitiveness.
92-95 467
Abstract
A new model of spatially inhomogeneous coagulation, i.e. formation of larger clusters by joint interaction of smaller ones, is under study. The results of simulation are compared with known analytical and numerical solutions.
96-98 414
Abstract
Formation of requirements and the development of the software architecture of a universal system thermal imaging diagnostics. Description of the basic algorithms of the system.
99-101 443
Abstract
Development of physical and logical models of the universal system of thermal imaging. Description of the entities and specific requirements to the database management system by the software complex.
Food biotechnology
102-105 506
Abstract
Process of sorption of iodine on the collagenic carrier is studied. Duration of binding and optimum amount of iodide of potassium, sorption capacity of the preparation PROMIL C95 respect of Iis determined.
106-110 465
Abstract
Mixing-whipping-forming facility for flour confectionery was developed. The criteria – the specific capacity of process, specific volume of finished products and volume mass of dough are established for realization new processing methods which allow to create highly effective technologies and competitive production.
111-113 557
Abstract
One way to improving the quality of semi-finished and finished bakery products is the use of starter cultures. This article describes a process for preparing sourdough bioactivated spontaneous fermentation of wheat. The influence of parameters of spontaneous sourdough cooking at its organoleptic, physico-chemical and microbiological parameters was studying, rational parameters of receipt that improve the quality of foods were chosen.
114-117 769
Abstract
Developing of new technology of bakery products with consuming properties "Danko" using natural sweetener-tagatose.
118-120 492
Abstract
The article presents data on the study of alimentary correcting properties of the functional iodine fortified meat products.
121-124 474
Abstract
Creation blends of vegetable oils with a long period of storage is offered. We studied threecomponent blend of vegetable oils that are optimized for fatty acid composition (68% - sunflower + 25 % - olive + 7 % - linseed). The antioxidant, capable to influence course of oxidizing and hydrolytic processes in blends of vegetable oils is picked up.
125-129 434
Abstract
Optimization of conditions for enzymatic hydrolysis of sugar beet puree is performed. Hydrolysis was carried by the enzyme preparation Rohapect DA6L. Regression equations describing the effect of the dosage of enzyme preparation and process temperature on the viscosity properties of puree are obtained . The optimum values of the factors and parameter optimization are defined.
130-134 423
Abstract
Article studied chemical, fractional, amino acids, mineral compositions and given the structural assessment of bone residue of broiler chickens. The conditions of the preliminary and final degreasing and allocation of glue raw material under the optimum settings are justified. The modern technical solutions are used. The technology of obtaining natural glue is developed and the relatively insignificant assessment of qualitative indicators is given. The obtained data are principally new, technological modes are justified and can be used in practice.
135-137 502
Abstract
The efficiency of the cavitation treatment on an example of production of sour invert syrup is shown.
Fundamental and Applied chemistry, chemical technology
138-142 437
Abstract
The application of modified nanoporous aluminum oxide (PAO) as a composite for concentration and extraction of heavy metals is discussed in the article. There are identified the conditions for the synthesis of PAO matrix, selected the optimum surface-active agent for its modification. Spectrophotometric investigations have shown that the synthesized sorbent has complexing properties and it is suitable for concentration of metals from solutions.
143-156 505
Abstract
The preconditions of use in the manufacture of automobile tyres of vulcanizates-based mortar butadienestyrene rubber with a high content of 1.2 links butadiene and statistical distribution of styrene are formulated. Set out scientific researches in the field of anionic co-polymerization of diene and vinyl aromatic monomers. Formulation of catalytic systems applied in processes of anionic copolymerization of monomers are given. The reasons of formation of gel in the process of anionic polymerization of monomers and terms of their elimination are considered.
157-159 472
Abstract
The influence of flow of quaternary ammonium salts on the molecular weight fractions allocate drubber is considered and it is shown that molecular weight does not depend on the flow of coagulating agents.
160-164 527
Abstract
The influence of volatile compounds of polyunsaturated fatty acids sources of different origins on the odor formation of fish semis with the use of piezosorption "electronic nose" was studied.
165-167 492
Abstract
The article concerns the use of rubber latex binary coagulating agent composed of cellulose acetate fibers and a copolymer of a quaternary ammonium salt and acrylamide. The influence of the process of separation of rubber latex coagulant flow and temperature is considered.
Biotechnology, bionanotechnology and sugary products technology
168-177 453
Abstract
The developed technology of cultivation of microbial enzyme producers and production of powdered enzyme preparations using steam-jet heat pump provides high energy efficiency and ecological safety of the process. The resulting high exergic performance indicates the increase in the degree of thermodynamic perfection of the technology as a system of processes of preparing the culture, cultivating microorganisms, cooling the finished culture liquid and obtaining the target powder product with the homogenous granulometric composition.
178-182 509
Abstract
In this study the gene α-L-fucosidase (AlfB), amplified by PCR was cloned in the vector plasmid pet23b + sites for EcoR1 - Xho1. Gene expression occurred in the cells of Escherichia coli top 10 under the control of the T7 promoter. The strain-producer recombinant protein α-L-fucosidase was obtained, optimum values of pH and temperature was determined by optimizing the conditions of the enzyme action.
183-185 596
Abstract
The influence of pH on the accumulation of by-products of fermentation in the mash was studied. Found that the acidification of musts to pH 4.5 created more favorable conditions for the yeast, reducing the duration of fermentation, increasing the amount of alcohol, improving indicators of mash, decreases the likelihood of infection mash, aldehyde content was reduced by 10-15%, higher alcohol – by 8-10%, 15-20% glycerol, and a slight reduction of acids and esters.
186-190 554
Abstract
Based on studies of the structure of defecation-carbonated precipitation proved the feasibility of separating a liquid non-sugars before the main defecation, the optimal process parameters are identified.
191-196 531
Abstract
Justified modes of technological operations, allowing to raise efficiency of using calcium hydroxide in the cleaning diffusion juice process.
Economics and Management
197-201 454
Abstract
Presents an assessment of the current state of innovation in enterprises of food industry Voronezh region, which is a prerequisite for the formation of the strategy of innovative development of industry enterprises and allows to determine the factors of innovation.
202-206 421
Abstract
In the article there are marked the features and prerequisites of implementation in food production technologies devoted to monitor business activity in the realtime. The methodical approach to the development of analyzers transactional business processes of the organization is offered, monitoring scheme for one of the basic types of business events in the procurement process is constructed.
207-211 449
Abstract
This article studies the main potential models of public-private partnership; it gives evaluation of risks for these models, considering their distribution between members of partnership. It offers the mechanism of making an optimal choice of a public-private partnership model for projects of transport system development.
212-216 504
Abstract
The social and economic aspects of Life Safety is analyzed and the circle of dangers in system "man - a social environment" is considered.
217-221 456
Abstract
The article discusses the complex method of estimating the innovation activity of enterprises of food industry by calculating the integral index based on the data system that includes the economic dimensions of the innovation capacity of the organization and efficiency of its implementation of the innovation. The results of the application of the methodology on food enterprises Voronezh region are performed.
222-229 526
Abstract
The article is devoted to instruments of indicative management of industrial enterprises, which represent a means of making objective and operational administration solutions, theoretical research, as well as the implementation of management actions on the basis of the analytical and forecasting estimates management indicator.
230-232 409
Abstract
In article the priority directions of formation and regulation of parameters of production systems of country (farmer) farms are considered, the model of optimization their placement is offered, the main stages are defined and the characteristic is given to each of them.
233-238 663
Abstract
The paper summarizes the methodological approaches to the assessment of the efficiency of the business processes of enterprises. A system of indicators is justified to measure the effectiveness of business processes for agricultural organisations within the four domains: production, management system, finance, personnel. The proposed assessment methodology allows to define the problematic business processes that need to be improved.
239-244 429
Abstract
The article deals with methods for quantifying the positive and negative consequences for the population of the construction of the road adjacent to the locality area. The population is divided into groups depending on the geographical, age and gender distribution. Cost parameters includes an objective function in the form of cost/efficiency. Social, environmental factors and risks - in the form of dimensionless factors and terms.
245-252 427
Abstract
Techno-economic assessment of the production of functional foods is made in the article. Assessment of the market potential of the products is represented.
Editorial
ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)
ISSN 2310-1202 (Online)
