No 1 (2013)
Processes and equipment for food industry
7-13 461
Abstract
The article presents results of measurements of antioxidant activity of phospholipid emulsion of sunflower oil amperometric technique at their dehydration in a new design rotational-film apparatus.
14-16 470
Abstract
With thermal analysis studied the character of moisture connection with definition of sections, on which changes composing sugar beet press components at rising in temperature is realized.
17-23 494
Abstract
There was developed a facility for the preparation of whipped dough with automatic control unit, which allows you to track the current value of all operating parameters, automatically keep them at the set level, or change in accordance with the prescribed control algorithm. If necessary, the controlled parameters should be displayed for visual inspection process and stored in the computer memory using in the ACS for analysis, calculations and finding the best values.
24-26 453
Abstract
The calculation of non-isothermal melt flow in the expander ring channel, allowing to calculate
a profile of velocities, average melt velocity and also melt temperature profile, was made.
a profile of velocities, average melt velocity and also melt temperature profile, was made.
27-29 524
Abstract
The kinetic processes of freezing and freeze-drying of bacterial concentrates using protective mediums are investigated. Optimum parameters of carrying out process are offered.
30-37 469
Abstract
Through energy analysis evaluated the thermodynamic efficiency of cold pressed vegetable oils production lines. The following indicators were considered: degree of use of different types of energy used in production processes, the properties of raw materials, work carried out on the system and the total number of all types of energy, attracted from the outside.
38-41 457
Abstract
There are presented the results of pilot studies of chromaticity stabilization of a beet press process, as well as subsequent mathematical processing the obtained data by the method of the statistical analysis.
42-48 472
Abstract
The article contains the results of investigation of hydrophysical parameters kinetics of cocoa outer skin fractions in the diffusion model of mass-transfer process. There were determined the kinetics of liquid intake by cocoa outer skin fractions and also the kinetics of swelling of cocoa outer skin fractions during the liquid phase absorption, as constituents of mass-transfer process model.
Information technologies, modeling and management
49-56 562
Abstract
Efficient hardware design of the rectification process and reduce energy costs for their implementation is an urgent task. The mathematical description of the alcohol distillation process using a heat pump was obtained in this study.
57-62 519
Abstract
The comparative analysis of classification methods of two-stage cluster and discriminant analysis and neural networks was performed. System of informative signs which classifies with a minimum of errors has been proposed.
63-68 561
Abstract
Researches are devoted to identifying changes in the chemical composition of whole-grain wheat bread during baking and to forecasting of food value of bakery products by mathematical modeling of biochemical transformations. The received model represents the invariant composition, considering speed of biochemical reactions at a batch of bakery products, and allowing conduct virtual experiments to develop new types of bread for various categories of the population, including athletes. The offered way of modeling of biochemical transformations at a stage of heat treatment allows to predict food value of bakery products, without spending funds for raw materials and large volume of experiment that will provide possibility of economy of material resources at a stage of development of new types of bakery products and possibility of production efficiency increase.
68-72 462
Abstract
This work shows the influence of the type of data on the classification of objects and revealed the most informative signs for different classes of quality, the results of the classification are confirmed by discriminant analysis.
73-77 509
Abstract
In this article a support system of making decision about control of baking process of bread on the basis of estimating the quality ( the colors of the product surface and the mathematical model of the dynamics of change in this indicator) is offered.
78-83 475
Abstract
The technique and results of an experimental research of power conditions of amorphous alloy hydrogenated carbide silicon is described. Application of power spectra of a silicon valence zone for definition phase structure of its amorphous hydrogenated carbide is shown.
Quantitative dependence of a share carbide phases of silicon in structure of its alloy from the maintenance of methane in an initial gas mix is established.
Quantitative dependence of a share carbide phases of silicon in structure of its alloy from the maintenance of methane in an initial gas mix is established.
Food biotechnology
84-89 507
Abstract
Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.
90-93 463
Abstract
Studied the antioxidant activity of multicomponent vegetable puree, consisting of 20 % of eggplant, 20 % of zucchini, 16 % of bell peppers, 15 % of tomatoes, 14 % of carrots, 10 % of onions and 5 % of garlic. These results showed an increase in concentration of the antioxidant activity of puree and, consequently, increase its quality.
94-97 656
Abstract
The study of fractional changes and amino acid composition of proteins in the application of chickpea disintegration wave grinding. Comparative analysis of six varieties of chickpea before and after grinding.
98-100 586
Abstract
Rationality of the use of protein-carbohydrate additive in the technology of meat products was justified. The capability of the fiber to stabilizate properties of meat systems was investigated. There was established permissible limits of the use of additives in prescription solutions in the production of sausage products of a various price level according to the criterion of biological values. The trial production of sausage products was held. By the methods of mathematical statistics were optimized compositions of protein-polysaccharide additives.
101-103 514
Abstract
Using the calorimetric method have been studied the swelling kinetics of developed vegetable-meat mixture on the basis of lentils, lupine and sublimated meat to create extruded functionality products.
104-108 486
Abstract
There have been carried out experimental research on lentil and lupin flour, which could
show expediency of ballast polysaccharides destruction during cleaning the protein legumes
from amylum components. Has been determined the influence of the values of hydro-module
on technical and economic indices of the process of producing protein concentrate of lentils.
Obtained functional vegetable proteins.
show expediency of ballast polysaccharides destruction during cleaning the protein legumes
from amylum components. Has been determined the influence of the values of hydro-module
on technical and economic indices of the process of producing protein concentrate of lentils.
Obtained functional vegetable proteins.
109-114 478
Abstract
Studied chemical, fractional, amino acid, mineral composition of bone balance. Carried out a structural assessment of raw materials, justified optimal conditions for obtaining broths and modes of drying. Further elaborated technology of obtaining of dry proteinic concentrate by the method of fractionation. Studied qualitative indicators of the products.The obtained datas are principally new, technological regimes are justified and can be use in practice.
Fundamental and Applied chemistry, chemical technology
114-118 561
Abstract
The influence of vulcanization activator type on the properties of the compositions and elastic-strength characteristics of rubber was studied. Found that the modification of zinc oxide as the basis of actual formation curing vulcanization agents leads to an increase of vulcanization active centers, providing an increase in the velocity of rubber vulcanization and improvement of physical and mechanical rubber’s properties.
119-121 488
Abstract
The influence of concentration the dispersed phase and serum on separation rubber from latex was considered. The influence of the coagulating agent’s flow, temperature and concentration of the dispersed phase in the process of extracting rubber from latex was examined.
122-126 454
Abstract
In the article discussed the possibility of blood sample’s assessment with the following diagnostic characteristics: "endometriosis", "fibroids", "uterine body cancer" by the signals of multisensor system. It has been found that blood samples can be reliably ranking into groups according to their diagnostic characteristics using the geometry, square of "visual prints" and the sorption effectiveness parameters max ij А.
127-130 454
Abstract
The formation a heterogeneous structure in two-phase elastomer composites was studied. Computer modeling of curing system in a set of five reaction–diffusion equations was carried out. In numerical experiments it is shown that density of the crosslinking of the entire system increases slower than the cure in the absence of curative’s diffusion, and the cure rate and the total degree of crosslinking of the composite as a whole is reduced.
131-134 659
Abstract
By the voltammetry method studied corrosion behavior of low carbon alloy structural steel St3 in aqueous solution of calcium nitrate. The effect of ammonation solution and additions of monoethanolamine and potassium dichromate on the basic parameters of the corrosion process was detected.
135-137 545
Abstract
The influence of the dose and the nature of the fillers and plasticizers on technological and technical properties of coatings based on acrylic polymers was considered. Improvement in the properties of acrylic paints when used as a plasticizer dibutylphthalate was found.
138-141 455
Abstract
Eight novel 4-acridonecarboxamide azomethines have been prepared by the condensation of 9-oxo-9,10-dihydroacridine-4-carboxylic acid hydrazide with various aldehydes.
142-145 503
Abstract
A model of vulcanization kinetics, which allows describing the kinetic curves of any form and on the basis of economical laboratory experiment analytically evaluate the kinetics of isothermal curing was proposed. In studying the kinetics of vulcanization, we assumed that the individual stages of the vulcanization process differ significantly speed and to determine the parameters on reometric curve isolated several areas. It allows to describe the process of a set of simple coupled first and second order vulcanization reactions.
Biotechnology, bionanotechnology and sugary products technology
146-150 526
Abstract
Hydrolytic action enzyme for modification of nonstarch polysaccharide complexes was developed and studied their influence on sorption activity in relation to heavy metals in biosystem.
150-155 468
Abstract
The assessment of stability of technological processes of beet sugar manufacturing is carried out with use of statistical modeling. The reasons of high variability of technological indicators are established and ways of processes stabilization are determined.
156-160 535
Abstract
The investigation of the influence of the alkaline carbonate return form and the rate of pH change on the sedimentation rainfall preliming juice. The effect of the unfiltered juice I saturation return into zone pH predefecation 7,5 - 8,5.
161-166 576
Abstract
The pilot study examined the effects of dietary fiber and filtroperlit on the efficiency of juice purification. The rational consumption of combined sorbent is determined, sorbent contact time with juice and temperature is defined.
167-170 412
Abstract
The experimental study of pulp’s swelling kinetic was carried out. Identified steps of impregnation and swelling. Given a thermodynamic explanation of the process.
171-176 670
Abstract
Investigated the factors influencing on the activity of the enzyme invertase. Proposed activities for the reduction of unaccounted losses of sucrose in the beet sugar production.
177-181 455
Abstract
The paper is studied the effect of low temperature hygrothermal processing on sensory and biochemical semi squid and carp, after vacuum-packed in plastic bags. The study of these parameters is carried out on odor "MAG-8" with the methodology of "electronic nose". Authors found that in the resulting product is more preserved native acid, polar, nitrogen-containing compounds and reduced the content of compounds that are formed during traditional processing – ethers, arens.
Economics and Management
182-188 461
Abstract
Subsystems of social and economic development of businesses that are linked to innovation are considered in this article. The use of national development concepts considering the transformation of innovation systems can be based on both an individual and a collective activity of the personnel, namely on the so-called "socially-oriented market economy." The comparative socio-economic analysis, taking into account the development of innovative components of different companies, in order to determine the most effective is conducted.
188-192 491
Abstract
The necessity of further development of the methodological principles of the study of unemployment in the transition to sustainable socio-economic development is explained in article.
Agrocluster management model as the innovative-investment development mechanism of rural territories
193-195 547
Abstract
The article considers the problems of socio-economic development of rural territories and an effective mechanism of solution, the theme of the research, in the conditions of globalization of the economy and Russia's accession to the WTO, is caused by necessity of improvement of management of socio-economic development of rural municipalities in certain regions of Russia.
196-199 471
Abstract
The article is devoted to the food and processing industry of the Voronezh region. The production of main types of food products is analyzed. There are considered perspective directions promoting the development of enterprises of food and processing industry and the stabilization of the investment attractiveness of the agroindustrial complex of the region.
200-205 528
Abstract
The author attempts to expand the boundaries of analytical indicator "Dynamics", reflected in the construction of the dynamic relations on absolute and relative criteria of the organization's balanced scorecard.
206-209 492
Abstract
Consideration of roles of state support measures in functioning of the dairy industry enterprises. Development of the recommendations complex aimed at the development of branch.
210-214 559
Abstract
In article the principles and priorities of agrarian protectionism of innovative activity are specified, approaches to target distribution of means of direct and indirect support of agriculture and branches of agrarian and industrial complex are differentiated and alternative sources of mobilization of financial resources of the budgetary protectionism, proceeding from market conditions of agrofood production are revealed.
215-219 507
Abstract
In article theoretical bases research of innovative activity’s stimulation efficiency are considered, the essence of quantitative and qualitative approaches to an efficiency assessment in the innovative sphere is revealed.
220-224 498
Abstract
The mathematical model of state regulation of national industrial and economic system based on the calculation of economic flows that link a set of institutional sectors is substantiated in the article. This model adequately describes the process under study and can be used in the theory and practice of public administration.
224-226 540
Abstract
In article authors gave the analysis of a condition of the compound feeds market in the Russian Federation and the Voronezh region. The list of the main consumers of formula-feed production in the Voronezh region is given. Authors revealed branch problems. The innovative project of expansion of raw materials source for production of feed additives, namely a protein from green plants is considered. The feasibility study on the project is given.
227-231 559
Abstract
The paper addresses the need for mechanisms of planning software innovation. Feature of the system is that that the system is the evaluation of the problems of defense production and to ensure the necessary flexibility in their decision by taking into account international standards and correction of the high-tech systems.
231-235 665
Abstract
Article refers to problems of tobacco production marketing in connection with new requirements and the restrictions imposed by the modern world community. The author offered the basic principles of Marketing 3.0 to promote tobacco production of the companies in the market.
236-240 466
Abstract
The article considers the theoretical issues of the study of the role of the state to ensure the growth of public welfare, as well as the mechanism of realization of state policy in the field of social sphere in the Russian Federation.
ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)
ISSN 2310-1202 (Online)
