E3S Web of Conferences最新文献_第8页

The heat conductivity mechanism of the IR heating propagation for surfaces decontamination in protected ground 保护地表面去污红外热传播的导热机理

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339001003

Irina G. Pospelova, P. Dorodov, Ivan V. Vozmishchev, I. Vladykin, Ivan M. Novosyolov

{"title":"The heat conductivity mechanism of the IR heating propagation for surfaces decontamination in protected ground","authors":"Irina G. Pospelova, P. Dorodov, Ivan V. Vozmishchev, I. Vladykin, Ivan M. Novosyolov","doi":"10.1051/e3sconf/202339001003","DOIUrl":"https://doi.org/10.1051/e3sconf/202339001003","url":null,"abstract":"Modern greenhouses usually have flat concrete surfaces with communications for subsurface and above surface heating. It is proposed to disinfect surfaces with infrared radiation. We solve the corresponding heat equation. Field tests of the temperature field in protected ground have been performed to verify the mathematical model validity and to determine the empiric coefficients. The numerical investigation of the solution when the quantity of the Fourier series terms changes from 100 to 200 gives the heating time τ = 15 …16 min. Using these theoretical and experimental investigations one may conclude that the sufficient heating of a surface at the depth up to 5 cm needs a relatively long time of 15 …16 min and the surface will be strongly overheated during this time. We recommend using infrared heating for the decontamination purposes, but only in the case of thin layers of the ground or of the surface. The temperature necessary for the surface contamination and elimination of different pathogenic microorganisms, fungi, rots etc. emerging in the protected ground is achieved at a relatively small-time interval of 30…40 c. We think that the infrared radiation is a powerful and advanced method of sanitation of thin layers and surfaces.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57936846","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}

引用次数: 0

Prospects of using natural non-conventional raw materials and secondary raw materials in the production of bread of specific purpose 天然非常规原料及二次原料在特种面包生产中的应用前景

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339002036

Komil Shokirov, M. Kurbanov, T. Atamuratova, l.N. Khaydar-Zade

{"title":"Prospects of using natural non-conventional raw materials and secondary raw materials in the production of bread of specific purpose","authors":"Komil Shokirov, M. Kurbanov, T. Atamuratova, l.N. Khaydar-Zade","doi":"10.1051/e3sconf/202339002036","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002036","url":null,"abstract":"One of the most important directions in solving the problem of ensuring the food security of the population and improving the environmental situation in the country is the rational use of its own raw materials, including secondary ones, that is, waste from various sectors of the food industry. Their use in the composition of model composite mixtures will significantly expand the range of targeted bakery products, in this case, intended for the prevention and treatment of diseases of the musculoskeletal system. The purpose of the study is the selection and study of the chemical composition and biotechnological potential of raw materials for the production of bakery products for medical and preventive purposes. The objects of the study were germinated wheat grain, sesame seeds and grape pomace. The authors consider it possible to use bioactivated wheat grain and secondary raw materials in the production of this type of product, which will enrich it with the missing essential nutrients, reduce the cost, and also significantly improve the ecological situation of the environment.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937055","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}

引用次数: 0

Shortenings based on hydrogenated cotton oils 基于氢化棉油的起酥油

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339002038

Nargiza Sabirova, M. Sadikova

引用次数: 0

Improvement and development of technological foundations for creating new formula of soy protein products using local raw materials of the Republic of Uzbekistan 改进和发展技术基础，以使用乌兹别克斯坦共和国当地原材料创造新的大豆蛋白产品配方

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339002039

Jakhongir Sultonov, F. Ashurov

{"title":"Improvement and development of technological foundations for creating new formula of soy protein products using local raw materials of the Republic of Uzbekistan","authors":"Jakhongir Sultonov, F. Ashurov","doi":"10.1051/e3sconf/202339002039","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002039","url":null,"abstract":"The article provides information on the technology for improving the quality of oilseeds. The importance of new agricultural technologies is noted in decrees of the President of the Republic of Uzbekistan, the Ministry of Agriculture to provide methodological assistance to farmers and entrepreneurs who sow and process soybeans. There is an urgent need to study the structure and chemical composition of soybean seeds cultivated in the Republic of Uzbekistan to improve the known technologies for obtaining oils from them, especially for food purposes. To implement the above-mentioned order of the President of the Republic of Uzbekistan, in the regions of the republic, more than 5,000 t/p of soybean oilseeds were sown, from which a crop of more than 80 thousand tons was harvested, which is 0.64 c/g. Cultivation and processing of soybean seeds as an oil crop and raw material for obtaining high-quality edible oil is intensively developing. The production of soybean seeds is one of the most valuable types of agricultural raw materials, the production of which, especially in the regions of the republic, is constantly increasing.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937093","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}

引用次数: 0

Efficiency of stabilization of technological processes at the mill of food production 粮食生产中工艺过程稳定的效率

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339002040

Mukhabat Mukhamedova, R. Adizov, Manzura Khafizova

引用次数: 0

Analysis of the effectiveness of the use of a new plant functional additive in the production technology of frozen chopped semi-finished products 一种新型植物功能添加剂在冷冻切碎半成品生产工艺中的应用效果分析

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339002042

M. Slozhenkina, E. V. Karpenko, O. A. Knyazhechenko, K.S. Glebova, E.G. Abramenko, A. Mosolov

引用次数: 0

Isolation of a human lactoferrin biosimilar from frozen milk of goat producers 从山羊生产商的冷冻奶中分离人乳铁蛋白生物类似物

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339002044

N. Mosolova, E. V. Petrushko, D. Bogdanovich, E. V. Karpenko, E. S. Vorontsova

引用次数: 0

Innovative meat product technology: a new look at traditional nutrition 创新肉制品技术:传统营养的新视角

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339002045

E. Anisimova, O. A. Knyazhechenko, M. Slozhenkina, Arkagy K. Natyrov, Yury D. Danilov, Alexey S Miroshnik

{"title":"Innovative meat product technology: a new look at traditional nutrition","authors":"E. Anisimova, O. A. Knyazhechenko, M. Slozhenkina, Arkagy K. Natyrov, Yury D. Danilov, Alexey S Miroshnik","doi":"10.1051/e3sconf/202339002045","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002045","url":null,"abstract":"A promising direction in the development of new food products is the reduction of calories and partial replacement of ingredients of animal origin with vegetable ones to maximize the saturation of foods with nutrients that contribute to the maintenance of normal life. The aim of this work was to develop an optimized recipe for a meat product – pate, based on a traditional recipe, but including herbal ingredients of local origin. The proposed recipe for pate in traditional cuisine allows to reduce the calorie and fat content of the daily diet of a modern person while increasing the protein content, expands the range of finished meat products on the consumer market, and maximizes the provision of the organism with the necessary nutrients. The paper presents the results of a comparative analysis of the qualitative characteristics of the pate, made according to the traditional recipe, and experimental samples with different contents of the herbal ingredient, followed by the selection of a sample with an experimentally determined optimal composition. The plant components included in the new recipe – pumpkin-flaxseed complex and carrot dietary fiber – provide the maximum balance of nutrients.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937267","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}

引用次数: 0

Sorghum as a substitute for corn in poultry feed 高粱作为家禽饲料中玉米的替代品

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339002025

Mirshod T. Kurbonov, R. Khaitov

引用次数: 0

The use of information technology in the design of chippers for the production of technological chips 在芯片设计中运用信息技术进行芯片的工艺生产

E3S Web of Conferences Pub Date : 2023-01-01 DOI: 10.1051/e3sconf/202339003027

V. Sivakov, S. Gryadunov, A. Buglaev, M.I. Lushpaeva, O. Timokhova, V. Makarov

{"title":"The use of information technology in the design of chippers for the production of technological chips","authors":"V. Sivakov, S. Gryadunov, A. Buglaev, M.I. Lushpaeva, O. Timokhova, V. Makarov","doi":"10.1051/e3sconf/202339003027","DOIUrl":"https://doi.org/10.1051/e3sconf/202339003027","url":null,"abstract":"Currently, there is an acute problem of reducing the harmful effects of humans on the environment, the introduction of resource-saving technologies that allow the maximum use of natural raw materials with a minimum percentage of waste. In the production of products at wood working and sawmill enterprises, a large amount of wood waste is generated that requires either disposal or use for the production of wood chips and shavings used in the production of chipboard, OSB boards, fuel briquettes and pellets. Processing of wood waste is carried out in various chippers of a stationary and mobile type, while it must be taken into account that a large amount of wood waste is generated in cutting areas, lower warehouses of enterprises, therefore, mobile chippers must be used for their processing. Given that the diameter of the chipping disc can exceed 1000 mm at a speed of up to 1500 rpm, during the operation of the chipper, significant loads on the working tool and vibration occur, which can lead to its failure. Vibration during the operation of the chipper can be the result of both design errors and occur when the cutting knives are blunt.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937414","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}

引用次数: 0