Food Processing: Techniques and Technology最新文献

{"title":"\"OVERVIEW OF CURRENT TRENDS
 IN GEO-ENVIRONMENTAL SAFETY\"","authors":"Vladimir G. Mikhailov","doi":"10.26730/2618-7434-2023-1-71-97","DOIUrl":"https://doi.org/10.26730/2618-7434-2023-1-71-97","url":null,"abstract":"","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135742185","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}

{"title":"\"GEOTECHNICAL JUSTIFICATION 
 OF GEOMETRICAL AND TECHNOLOGICAL PARAMETERS OF THE «LONG STRIPS WITH SHORTWALLS» MINING SYSTEM\"","authors":"Eugene V. Ignatov, Maxim A. Tyulenev","doi":"10.26730/2618-7434-2023-2-59-87","DOIUrl":"https://doi.org/10.26730/2618-7434-2023-2-59-87","url":null,"abstract":"","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135470986","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}

{"title":"\"CREATION OF EXCAVATION AND LOADING COMPLEXES 
 AND TECHNOLOGICAL SCHEMES OF MINING OPERATIONS 
 IN COAL-BEARING ZONES OF OPEN-PIT MINES\"","authors":"Valery F. Kolesnikov, Anatoly I. Koryakin, Vyacheslav A. Ermolaev, Vladimir F. Voronkov","doi":"10.26730/2618-7434-2023-2-26-58","DOIUrl":"https://doi.org/10.26730/2618-7434-2023-2-26-58","url":null,"abstract":"","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135470987","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}

{"title":"\"ASSESSMENT OF THE POSSIBILITY OF USING 
 RAISE BORING MACHINES AS TECHNICAL MEANS TO CREATE STACKED BOREHOLES IN THE COAL MINES OF KUZBASS\"","authors":"Kirill A. Ananyev, Alexander N. Ermakov, Alexey A. Khoreshok, Maxim S. Sidorov, Maxim S. Otchaykin","doi":"10.26730/2618-7434-2023-2-4-25","DOIUrl":"https://doi.org/10.26730/2618-7434-2023-2-4-25","url":null,"abstract":"","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135470985","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}

{"title":"Neural Network and Home Hydroponics","authors":"D. Borodulin, A. Shafrai, A. Maksimenko","doi":"10.21603/2074-9414-2023-2-2440","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2440","url":null,"abstract":"Hydroponics is a method of soilless cultivation of plants. It shortens the vegetation period, reduces the risk of disease and insect infestation, and provides a year-round growing cycle. Hydroponics depends on efficient water management. It is associated with a complex design, operation, and maintenance. Neural networks can control complex technological processes in agriculture. The research objective was to use a neural network to increase the efficiency of a home hydroponics system. \u0000The study involved a nutrient bed hydroponics setup with ten Lactuca sativa plants. Sensors collected information about the temperature and humidity of air, illumination, and the temperature of the leaf surface. Data processing, neural network training, and microcontroller programming relied on Python 3, PyTorch, and MicroPython. \u0000The four-layer perceptron, which is a popular control mechanism, turned out to be the most effective neural network architecture. Fewer layers resulted in a high error rate (≥ 5%). When the number of layers was > 4, the error level remained at that of the four-layer experiment (0.2%). Further practical tests showed an increase in energy efficiency by 32.3%, compared to the classical control algorithm at close values of plant transpiration. \u0000Neural net technology could be integrated into energy-saving residential premises and smart home systems in order to increase the self-sufficiency of hydroponics installations.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74620280","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}

{"title":"A Review of Methodological Approaches to Authenticating the Geographical Origin of Wines","authors":"Nona Gnilomedova, N. Anikina, A. Kolesnov","doi":"10.21603/2074-9414-2023-2-2429","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2429","url":null,"abstract":"Wines with a clear geographical origin are more attractive for customers. The geographical origin of wine is stated on its label, but no official standards guarantee its reliability. The present research objective was to analyze the existing methodological approaches to wine authentication. \u0000The study featured domestic and foreign publications indexed in Dimensions and Elibrary in 2017–2022 with such keywords as wine authentication, geographical origin of wine, and chemometrics. \u0000The research revealed no single methodological solution to wine authentication because food science knows a wide range of parameters, methods, analytical equipment, and data processing models. Chemometric methods are reliable because they are able to process large arrays of analytical research results structured in a data bank using the so-called fingerprint principle. They involve 2–65 markers that are individual for each geographical region, country, zone, or terroir. Another promising method is the quantitative and qualitative nuclear magnetic resonance spectroscopy (qNMR) of protons 1H and deuterium 2H(D) nuclei, as well as other elements (13C, 17O, 31P, 14N). The review resulted in an integrated approach based on a combination of isotopic testing with cation-anionic profiling. The analytical support involved the methods of atomic absorption and atomic emission spectroscopy, spectrometry with inductively coupled plasma, isotope ratio mass-spectrometry, and quantitative and qualitative nuclear magnetic resonance spectroscopy. This combined approach could provide background for an all-Russian state standard with a single algorithm for wine authentication tests. \u0000The new approach will be used to develop enochemical profiles of wines from a particular region, as well as to choose the most effective chemometric models for geographical authentication.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77910142","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}

{"title":"Marketing Communication Barriers and How to Overcome Them","authors":"Maria Shemchuk, Oxsana Komarcheva, V. Shadrin","doi":"10.21603/2074-9414-2023-2-2433","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2433","url":null,"abstract":"Marketing communications create a positive brand image and attract potential consumers while providing close interaction with the target audience and increasing competitiveness. By combining approaches and tools, food companies increase the effectiveness of marketing communications and avoid communication barriers, thus achieving their profit targets in sales and advertising. \u0000The research featured consumer preferences in the field of dairy products. The research involved such methods as observation and survey; the obtained data underwent statistical, economic, and graphic processing. The survey involved 388 residents of the city of Kemerovo and the case of the local dairy producer Naturalnoe Moloko LLC, Kemerovo. \u0000The main barriers of marketing communications usually include barriers of perception, presentation, and interaction. The case study revealed barriers connected with installation, interaction, motivation, and comfort. The barriers could be minimized using digital marketing communications. The target audience saw the information availability about dairy companies and their products as important. This information can be provided by websites, social network accounts, and chat bots. \u0000In modern economic environment, a company is only as successful as its marketing communications. The survey data made it possible to formulate recommendations on how dairy companies can overcome communication barriers, based on the requirements of their target audience and their preferences regarding the place of purchase, choice, and communication channels.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91116142","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}

{"title":"Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value","authors":"Mariya Zenkova, Lucia Balejčíková, V. Timofeeva","doi":"10.21603/2074-9414-2023-2-2435","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2435","url":null,"abstract":"Plant-based soft drinks are a relatively new product category. Germinated, or sprouted, buckwheat (Fagopyrum esculentum Moench.) can be used as a raw material in functional beverages. It has a good potential for expanding the range of this category. The research objective was to study the effect of formulation on the production technology and nutritional value of non-alcoholic beverages from germinated buckwheat. \u0000The study featured water-grain and water-fruit-grain mixes, as well as model samples of buckwheat drinks fortified with various fruit components, e.g., sea buckthorn, black currant, apple, etc. Standard research methods were supported by high performance liquid chromatography and atomic emission spectrometry. \u0000Buckwheat was soaked in water at 20 ± 2°C for 46 h. This germination method resulted in a high level of microbial contamination. To ensure food safety, the water-grain suspension was brought up to 65°C for 3 min. The fruit components increased the viscosity of the dispersion medium, as well as the settling time of solid particles. The mix had to be homogenized in order to reduce the particle size and destroy the colloidal system after heating (98 ± 2°C, 1 min). The final product had a harmonious taste and contained sugars (6.72–8.04 g/100 cm3), organic acids (338.91–446.93 mg/100 cm3), minerals (0.07–0.08%), and amino acids (leucine, lysine, cystine, and tyrosine). \u0000Buckwheat homogenization preserved the beneficial substances in the raw material. The samples fortified with sea buckthorn or blackcurrant puree had the best sensory profile and nutritional value.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84455448","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}

{"title":"Ultrasound Treatment of Iota-Carrageenan and Guar Gum","authors":"K. Nitsievskaya, S. Stankevich, E. Boroday","doi":"10.21603/2074-9414-2023-2-2441","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2441","url":null,"abstract":"Hydrocolloids make it possible to produce low-calorie analogues of traditional foods that maintain the original structural properties. Electrophysical methods control viscosity and stabilize food systems. However, the stabilizing effect of ultrasonic treatment on gel remains understudied. The research featured the effect of ultrasonic treatment on hydrocolloids (polysaccharides) used in meat or fish jelly, marmalades, marshmallows, puddings, ice cream, etc. \u0000The study involved samples of colloidal systems based on iota-carrageenan or guar gum and purified water (1:100). The samples underwent ultrasonic treatment at various time and pH ranges. The viscosity, active acidity, temperature, and transparency (transmission coefficient, T, %) of the obtained colloidal systems were determined using standard methods, while the sensory profile was defined by the descriptor-profile method. \u0000Hydrocolloids were subjected to ultrasound at pH 3.9, 7.0, and 9.0. The colloidal viscosity of the iota-carrageenan sample was 47.6 mPa·s at neutral pH, 45.7 mPa·s at acidic pH, and 22.3 mPa·s at alkaline pH. The viscosity of the hydrocolloid system with guar gum depended on the pH of the medium: it decreased during processing from 119.0 to 64.8 mPa·s in the neutral medium but remained the same (3.5 ± 0.2 mPa·s) in the acid medium and reached 6.52 mPa·s in the alkaline medium. The maximum temperature of the colloidal system was 46.5°C in a neutral medium. \u0000The system with iota-carrageenan showed the best result at medium acidity in the range of 3.9–6.0 units and produced a fluid gel-like structure. Sonicated iota-carrageenan could be recommended as a gelling agent. Guar gum viscosity, on the contrary, lost its viscosity and failed to produce the desired structure.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90057842","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}

{"title":"Assessment-Based Optimization of Distillation Parameters","authors":"L. Krikunova, E. Dubinina, D. Sviridov, S. Tomgorova","doi":"10.21603/2074-9414-2023-2-2437","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2437","url":null,"abstract":"The range of high-quality alcoholic beverages could be expanded by unconventional raw materials, e.g., bakery waste. Any new technology requires optimization of operating parameters at each production stage. The sensory properties of an alcoholic drink depend on the distillation mode. However, food science knows no objective methods for optimizing distillation parameters based on the biochemical composition of the raw material. The research objective was to develop a new methodology for optimizing the distillation procedure for alcoholic drinks based on unconventional raw materials. \u0000The research featured distillates obtained from industrial samples of bakery waste. The variable factors included the distillation rate, which ranged from 5 to 17 cm3/min, and the wort acidification degree, which was pH 6.0–2.0. The composition and mass concentration of the main volatile components were determined by gas chromatography using a Thermo Trace GC Ultra device (Thermo, USA) with a flame ionization detector. The sensory evaluation was performed by a panel of qualified experts. The single-factor experiment showed that the distillation rate and the wort acidification degree affected the concentration of each volatile component in the distillate. \u0000Using the method of pairwise correlation coefficients, the authors identified the most significant parameters: mass concentration of 1-propanol, phenylethyl alcohol, ethyl lactate, total enanthic esters, total enanthic esters vs. total esters, concentration of ethyl lactate vs. total enanthic esters, isobutanol concentration vs.1-propanol concentration. The linear pair correlation coefficients were calculated for these selected indicators, and the effect of each parameter on the sensory profile was represented as a regression model. The optimal operating parameters were determined by extremization of a two-variable function: pH 4.4 ± 0.2, speed 9.5 ± 1.0 cm3/min. \u0000The new methodology provided for the following sequence of operations: determining the significance of the variable factor; selecting the evaluation parameters based on a single-factor experiment; determining the interaction; developing a regression model. This method can be used to calculate the optimal technological distillation parameters for other raw materials.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81925380","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}