No 4 (2013)
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Processes and equipment for food industry
7-10 442
Abstract
The article discusses options for the minimum required energy costs for the investigated process. Exergy analysis was conducted in order to increase the degree of thermodynamic perfection of technologically system of the drying process of fermented wheat raw materials in the device with a vibrated fluid layer.
11-13 483
Abstract
Analysis the kinetic regularities stationary regimes of microwave-convective drying pears and differential thermal analysis was performed. As a result of this combined rational mode of drying pears which was developed.
14-17 505
Abstract
In this article the solution of the problem of receiving the whole kernel of a nut is offered at its processing for a candy store and the dairy industry. New development of the device for splitting of a shell of different types of nuts which will allow increasing quality of developed production is presented. The purpose and problems of pilot studies are set. By results of experiments parameters are optimized, the equations of dependences are received, analyses are carried out them and conclusions are drawn.
18-21 530
Abstract
The change in temperature and humidity in the process of grain micronization is investigated. The nature of the influence of the selected modes IR grain handling on the degree of dextrini- zation barley and wheat starch is identified.
22-25 498
Abstract
The interactions of various factors affecting the process of drying the filtrate distillery dregs are investigated. Rational conditions for the process of drying the filtrate distillery dregs in a spray dryer are obtained.
26-30 506
Abstract
Results of the conducted pilot researches of drying of fruits of black currant in the vacuum apparatus with microwave energy supply are presented. The new way of drying and installation for its implementation is offered. The influence of major factors on kinetics of drying and temperature of heating of black currant is studied.
31-34 464
Abstract
The paper assesses the accuracy of the approximations obtained by finite element method, and it is shown that in the case of an infinite number of finite elements can be absolute accuracy. The obtained dependence allows determining the required number of finite elements for a specified accuracy.
35-40 482
Abstract
Results of researches of hydraulic resistance, ablation of splashes and efficiency of dedusting in the rotor spray dust collector are given. Influence of frequency of rotation of the spray, the specified speed of gas and diameter of spattering holes on hydraulic resistance, size ablation of splashes and efficiency of a dedusting the device by diameter 0,25 m is investigated. As model liquid water is used. Results of mathematical processing are presented.
41-46 682
Abstract
The kinetics of the drying process conducted with bagasse red clover on an experimental dry¬er superheated steam at atmospheric pressure in the active hydrodynamic regimes were study¬ing. The rational intervals of parameter changes were obtained. The problem of optimization, which allowed allocating the optimum range of variation of the input factors according to three criteria through compromise was solved.
47-49 466
Abstract
The article presents a new design of the dryer with adjustable twisted coolant flow for drying fine seeds.
50-55 481
Abstract
The developed program allows to simulate the temperature of the reactor and to develop rec-ommendations for the optimal values of the main parameters of the process. A mathematical model of heat and mass transfer processes in anaerobic digestion reactor is constructed taking into account the three-layer structure of the medium in the reactor.
IMPLEMENTATION OF ENERGY EFFICIENT TECHNOLOGY AS ANIMAL FEED SYSTEM THERMAL AND MECHANICAL PROCESSES
56-61 484
Abstract
Proposed energy-efficient technology fodder in applying the vapor compression chiller. To implement the tech-nology as a system of thermal and mechanical processes designed program-logic algorithm that allows us to exercise operational control of process parameters.
Information technologies, modeling and management
62-66 536
Abstract
The analysis of the five major schemes of the forward flow of fluid, demonstrating the effect of “solidification”, in the clearance between coaxial cylinders is carried out.
67-72 620
Abstract
Based on the model representation of the process of pasteurization of milk infrared patterns of change in temperature of the product in the heating zone with the heat flows of different nature were obtained. The changes in the basic performance of the quartz oscillator during operation were also obtained.
73-78 536
Abstract
Manipulation piece specific products on devices with a gas bearing layer
79-81 526
Abstract
A system for power management of individual modules with interaction via the Ethernet was developed. The system allows to measure the qualitative and quantitative performance of network communication protocols of different levels, monitor all indicators in real time.
82-87 462
Abstract
The technique computer modelling electronic properties of amorphous silicon by fractal stated to model its nuclear structure. As the basic results of modelling the electronic structure, power and spectral characteristics modelling nuclear cluster is shown. The estimation and prospects of use of the received results is given.
88-90 523
Abstract
The particularities of organizing-technological production time in organizing-technological system are researched. The determination of organizing-technological time of management is given.
91-94 535
Abstract
The article presents: structural scheme of the installation for measuring the infrared radiation of the soil in the range of 6-14 um; technical characteristics device ИКВП-01. The opportunities of use of pyroelectric sensors type MLX90614ESF were researched. Dependence of the temperature of soil from its humidity and dependence of the signal IR instrument of soil temperature and humidity are presented.
95-99 492
Abstract
The article presents research of network energy management systems in buildings and constructions that show the possibility of use the Ethernet networks. The platform and aids implementation monitoring and energy management are chosen, database structure a high level of abstraction and a generalized block diagram are proposed.
100-105 507
Abstract
In the article the mathematical modeling of the processes of heating and cooling of sausage products in order to define reference characteristics of the processes was carried out. Basic regularities of the processes are graphically shown.
106-110 560
Abstract
In this work the mathematical model of heat transfer at synthesis of CNTs considering heat removal from a zone evaporation of the anode are synthesized. Influence of parameters of the heat-removing element on the width of a zone of formation of CNTs is researched.
Food biotechnology
111-115 547
Abstract
The agro-food technologies are considered in the article as scientific and technological base that can really and for the foreseeable time greatly improve the efficiency of food production.
116-119 475
Abstract
Studying of functional and technological properties and general chemical composition of granules of food ECO-LIGHT native fibers is presented in the article. The possibilities of application of granules in meat systems are researched. The composition of new types mincemeat is developed on the basis of the conducted experiments.
120-122 516
Abstract
As products of high nutritional value can be used bakery products from a mixture of rye and wheat flour with the application of a grain of rye. Use whole grains assumes control of its quality according to organoleptic, physico-chemical and hygienic indices. Method of determining the color characteristics of grain scanner-metric method us-ing tablet scanner HP ScanJet 3570C with application of computer processing of images in RGB color mode is proposed. Application of the method to determine the color characteristics showed that rye, prepared in different ways, has different intensity of coloring, and the maximum intensity of the color components is observed at native grain.
123-129 457
Abstract
The mixing-melting-forming installation with the automated system of monitoring and managements of technolog-ical processes and structurizations at intensive kneading, melting and formation of biscuit dough.
130-134 461
Abstract
The article is devoted to the question of the relevance of IR pasteurization, a method, and comprehensive assess-ment of the quality of the product in small food enterprises and dairy and cattle farms.
135-137 599
Abstract
Dairy products are the product of daily demand. Nowadays actively assimilate new types of raw materials, tech-nology, formulation. One of the propagation methods of enriching dairy products is a combination of milk and vegetable raw materials. The possibility of making a concentrated paste of Jerusalem artichoke in dairy products was investigated. The ice cream sundae "Vanilla" was chosen as the object of research.
138-144 461
Abstract
Effect of heat flux and electroosmosis on quantitative parameters of mass conductivi-ty pork meat has been studied. Current frequency of electroosmosis with bilateral fry-ing pork under electroosmosis was justified.
145-147 455
Abstract
1 Антипова, Л.В. Методы исследования мяса и мясных продуктов [Текст]: учебник / Л.В. Антипова, И.А. Глотова, И.А. Рогов. – М.: Колос, 2001 – 576 с.
2 Антипова, Л.В. Прикладная биотехнология [Текст] / Л.В. Антипова, И.А. Глотова, А.И. Жаринов. – Воронеж: ВГТА, 2000. – 332 с.
3 Антипова, Л.В. Физические методы контроля сырья и продуктов мясной промышленности [Текст] / Л.В. Антипова, Н.Н. Безрядин, С.А. Титов, Б.Л. Агапов и др. Воронеж, 2006. – 196 с.
2 Антипова, Л.В. Прикладная биотехнология [Текст] / Л.В. Антипова, И.А. Глотова, А.И. Жаринов. – Воронеж: ВГТА, 2000. – 332 с.
3 Антипова, Л.В. Физические методы контроля сырья и продуктов мясной промышленности [Текст] / Л.В. Антипова, Н.Н. Безрядин, С.А. Титов, Б.Л. Агапов и др. Воронеж, 2006. – 196 с.
148-150 513
Abstract
The chemical composition and functional and technological properties of meat of a silver carp and milts of a spoon-billed cat American were investigated. The compounding was developed and the technology of fish paste with their use was adapted.
151-153 519
Abstract
The article presents improvement of headcheese production technology in order to build brawn set parameters and properties for the prevention of nutritional anemia of the Russian population through the use of by-products of farm animals – organic iron sources.
Fundamental and Applied chemistry, chemical technology
154-156 526
Abstract
The work is devoted to an important subject the study of water as a multi-component system, which may contain a large number of organic and inorganic contaminants, including potentially dangerous to humans. One of the parameters for checking the quality of the water is the color of which can be attributed to the presence of natural compounds (eg, salts of humic acids) or colored substances introduced into it as a result of industrial pollution. The developed method allows to obtain more accurate values of the color of water than by visual determination, removes subjectivity that characterizes the visual method.
157-159 474
Abstract
The influence of flow of copolymers based on N, N-dimethyl-N, N-diallilammony chloride on the molecular weight of allocated rubber fractions is considered in the article. The article demonstrates that the molecular weight is only slightly dependent on the flow of coagulating agents.
160-164 543
Abstract
Application liquid oligodienes as a part of polymeric compositions on the basis of 1,4-cispolyisoprene SKI-5 rubber is investigated. Extent of influence of quantity of an entered oligomer and his functionality on rheological and elastic and strength properties of elastomeric compositions is established. Nature of dispersing action functional and nonfunctional oligodienes is defined.
165-168 521
Abstract
The use of ultrasound technology at the stage of combining the active TU 354 K brand and rubber SKS-30ARK shorter preparing rubber from 27 to 17 minutes, providing its high-elastic properties of reservoir and the required physical and mechanical properties of vulcanized rubber.
169-171 482
Abstract
The modification of the oligomer synthesized from polybutadiene waste byproducts formed during the production of phthalic anhydride comprising as a main component maleic acid was studied. The influence of temperature, duration of the process and content of the waste on the properties of the resulting product was considered.
172-174 510
Abstract
Аssessed the external characteristics and strength of the thermoplastic composition and polysaccharide influenced by negative temperatures, water and soil. The evaluation was conducted by visual signs and indicators of strength. Found that the main factor of strength loss is water. Revealed that the material in the absence of oxygen is subject to biodegradation.
175-178 511
Abstract
Elastic-strength properties and rheology of the styrene-butadiene block copolymer StiroTEP-65 were studied. In order to expand the sphere of application StiroTEP-65 studied its compatibility with PMMA.
179-184 467
Abstract
A new mechanism of interaction of thyroid gland hormones with biotargets is offered on the basis of X-ray structural data from Protein Data Base and quantum-chemical computation of 3,3',5'-triiodothyronine (T 3 ) interaction with the active center of thyroidal receptor as well as with oxygen molecules and ATP. The nature of the mechanism is that when T 3 and T 4 interact with biotargets, a transportation of electron occurs, and T 3 and T 4 can act as donors and acceptors of electron. Being electron carriers, T 3 and T 4 can interact with molecules that are in triplet state (O 2 , ATP, thyroidal receptor).
185-187 486
Abstract
The paper discusses the issues of application of fiber supplements based on polyacrylonitrile in the technology of isolation rubber SKS-30 ARK from latex. The use of this additive allows a 15-25% reduction in the consumption of coagulating agent based on chlorides of sodium, magnesium, aluminum.
Biotechnology, bionanotechnology and sugary products technology
188-190 568
Abstract
Regularity of the change rate of the enzymatic reactions depending on different temperatures, pH values in the formation and decay of the enzyme-substrate complex was investigated. Found that the kinetics of hydrolysis of starch by the action of heat and pH stable glucoamylases is complex as evidenced by the change in the value Km, which is a measure of the affinity of the enzyme to the substrate, active centers studied glucoamylases and starch undergo conformational changes at pH 4,0-5,0; 4,5-5,5 and a temperature of 60-65 °C.
191-193 515
Abstract
The article presents the relevance of the application of volatile vegetables, in particular garlic, as additives for bakery products to ensure their microbiological purity.
194-196 472
Abstract
The influence of filtroperlit, used as seed material to ensure adequate dispersion of the calcium carbonate precipitate structure with the developed adsorption surface area, in the final stages of lime-carbonic treating manufacturing sugar solutions was investigated.
197-199 736
Abstract
The cottage cheese whey as an oxygen cocktail foaming base and natural juices as a flavoring ingredient are analyzed. The lifetime of foam generated by the serum proteins is not long: foam falls off rapidly; because from the foam liquid is released (syneresis). The effects of plant polysaccharides on the stabilization of the protein foam oxygen cocktail is studied. It was shown that the use of plant polysaccharides (guar gum, high methoxyl citrus pectin, locust been gum) prolong the life of the foam up to 20 times, compared with conventional blowing agents. It was found that oxygen foam properties depend on the molecular weight of guar gum.
200-204 541
Abstract
Performed scientific work is directed on creation of technological bases of collection and recycling of waste in place waste generation using the method of anaerobic digestion and receiving socio-economic, ecological and agro-technical effect.
205-209 457
Abstract
The modes of technological operations that reduce the thermal decomposition of alkalinereducing substances diffusion juice are justified.
210-215 451
Abstract
Influence of electric field on change of quality indicators of products when processing reed sugar raw is investigated, optimum parameters of process are determined.
216-218 443
Abstract
The influence of dispersion and zeta potential of particles of calcium carbonate sediment on the filtering process of cleaning juice is investigated.
219-222 537
Abstract
The process of biomass accumulation of the probiotic culture Bifidobacterium bifidum in medium with different carbon sources mannan, mannan hydrolysates, inulin, mannose was investigated. The intensity of metabolic processes B. bifidum during growth on different medium was determined. It was defined that the develop-ment of bifidobacteria on the medium with mannan hydrolysates characterized by high levels of biomass accumulation and production of organic acids, which confirms the prebiotic properties of mannooligosaccharides in conditions in vitro.
Economics and Management
223-225 494
Abstract
The article describes the characteristics of the process of improving the system raw materials supply of meat industry and presents the main factors, criteria, principles and algorithm rational distribution of the meat industry. The relevance of the research topic, in a globalized economy and Russia's accession to the WTO, caused by necessity to improve the system of raw material supply domestic enterprises and enhancing food security.
226-228 466
Abstract
The article describes the essential aspects of modern approaches to the evaluation of the innovation potential of the company. The developed theoretical under-stroke au-thor offers methodological aspects of the evaluation capacity of sugar factories. Also a list of key performance indicators is provides, and example of validation study results for a particular facility is describes.
229-233 478
Abstract
The human involvement in labor relations was considered. On the example of the Vo-ronezh regions the problem and the factors, affecting the changes in the social and productive structure of the region by targeting innovative changes, were shown.
234-240 486
Abstract
Study of the content and limits of corporate social responsibility industrial business. Features of industrial business. Corporate social responsibility. The principles of cor-porate social responsibility policy of industrial business.
241-245 545
Abstract
The different methods of calculation of economic security in the implementation of innovation in enterprises of the food complex were considered.
246-251 526
Abstract
In article the main characteristics of a control system by risks (the purpose, properties, the principles, requirements) are defined, and also the possible mechanism of risk management of the flour-grinding enterprises is considered.
252-257 439
Abstract
In article on the basis of analysis of scientific and practical prerequisites proposed the concept of managerial mechanism of formation and implementation of cluster policy of industrial enterprises, and also reviewed the conditions for the realization and func-tioning of this mechanism.
258-261 554
Abstract
In article problems and possibilities of innovative development of the Russian econo-my are analyzed. The main components of economic growth presented a set of com-ponents of the innovation potential of the country are allocated. Priorities of the state innovative strategy are proved. Branches in which modernization is carried out are al-located.
262-266 543
Abstract
We consider the nature and content of the investment policy of integrated scientific and industrial complexes, the points of view of different authors to the definition of the investment.
267-270 511
Abstract
This article discusses the mechanism of innovative development of the tourist infra-structure of the Voronezh region.
271-274 484
Abstract
The article presents the author's concept of the technique of controlling the formation and functioning of the cluster, which allows to objectively estimate the process of the formation of cluster, trace the dynamics of its life and assess the main areas and indi-cators cluster operation.
275-281 460
Abstract
In article introduction of the international standards in activity of the meat-processing enterprises in connection with Russia's accession to the World Trade Organization is proved. The essence and the economic maintenance of instruments of entrance control reveals. The regulations of entrance control consisting of eight stages, defining execu-tives, their functional duties, forms of results are submitted. The algorithm of func-tioning of the mechanism of entrance control in the form of sequence of actions is de-scribed when carrying out procedure of entrance control.
282-288 500
Abstract
Approach of synthesis management strategy of competitiveness of various types of the social and economic organizations on the basis of realization the ways of individ-ual and group information influence for achievement of their effective functioning in the conditions of competitive information counteraction is offered. Approach is based on methods of consecutive purpose of resource units, branches and borders.
289-293 518
Abstract
The article considers the peculiarities of using the instruments of controlling system in the enterprises of food industry. The article reveals the essence and economic mainte-nance of instruments controlling. Presents the analysis of break-even point, defines the maximum number of products to achieve the break-even enterprises of food industry. Describes controlling tool budgeting as an objective basis for assessing the results of the food industry in general and its separate structural subdivisions. The essence of the fiscal budget and its use for forecasting future financial results is revealed.
294-297 473
Abstract
In the paper the problems of development of sugar market in Russia are raised. The situation in the CFO (the largest Russian region for the production of sugar beet factory) is considered. The strengths and weaknesses of the processes occurring in this area are highlighted, the directions of development of the improvement of in-novation activity AIC are proposed.
298-303 749
Abstract
The article describes the essence of the phenomenon of resistance to change. The au-thor's definition of «resistance to change» is given. The existing approaches to the study of resistance to change are analyzed. Causes of resistance to change in organiza-tions are described. Generalizing classification of resistance to change is proposed.
304-306 462
Abstract
The article describes the influence of technical diagnostics for resource conservation of food industry enterprises.
307-311 397
Abstract
The main factors affecting on the competitiveness of Russian agricultural sector in terms of accession WTO are discussing in this article. The main aims of competitive-ness of AIK Russia are determined, the tools and methods for their solution are pro-posed.
312-317 506
Abstract
In article possibility of carrying out an assessment of activity of the enterprise for two key directions is considered: assessment of a financial state and assessment of training and personnel development taking into account strategic objectives of the integrated structures.
ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)
ISSN 2310-1202 (Online)
