Vestnik MGTU最新文献

{"title":"The effect of spacing grid in the precision solution of the inverse vertical electric sounding problem","authors":"A. Bobachev, A. Deshcherevskii, A. Sidorin","doi":"10.21443/1560-9278-2024-27-1-5-23","DOIUrl":"https://doi.org/10.21443/1560-9278-2024-27-1-5-23","url":null,"abstract":"Electrical methods for monitoring the stress-strain state of the Earth's crust involve measuring apparent resistivity, but changes in resistivity are of physical interest. During daily (for 12 years) measurements of the apparent resistivity of the Earth's crust using a stationary 32-electrode vertical electrical sounding installation in a highly seismic region of Tajikistan and precision equipment, a vertical electrical sounding profile of a special type was obtained for which the sounding date changes from picket to picket. To invert field data, a special version of the IPI program was developed taking into account the features of the measuring setup. Initially, the direct and inverse problems of vertical electrical sounding were solved on a standard logarithmic spacing grid which significantly increased the speed of calculations. The actual data were interpolated to this grid. However, testing the algorithm on synthetic data showed that in this case the maximum achievable accuracy is limited by a special type of equivalence – the effect of resistance buildup. The precision version of the IPI program implements several algorithmic techniques aimed at reducing the error in solving the inverse problem. When describing the effects that depend on the choice of one or another spacing grid, the results of solving the inverse problem for synthetic profiles in two versions of the IPI program were compared and the beneficial effect of switching to the actual spacing grid was determined. When comparing the results of inversion of the experimental vertical electrical sounding profile obtained as a result of long-term observations, the amplitude of errors arising when using a logarithmic spacing grid was assessed using indirect evidence.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140750945","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":"Development of the composition and technology of dry drinks based on whey","authors":"T. A. Antipova, N. L. Androsova, S. V. Felik, S. V. Simonenko, O. V. Kudryashova","doi":"10.21443/1560-9278-2023-26-3-242-248","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-242-248","url":null,"abstract":"Dairy and other food industries use whey in the production of various food products. The analysis of the composition of the ingredients used shows that dry demineralized whey is widely used for the production of specialized food products, which is explained by its high organoleptic characteristics, guaranteed quality and safety indicators. The paper considers the possibility of using dry demineralized whey when creating dry drinks for baby food. The results of organoleptic and physico-chemical studies prove the feasibility of using dry juices and plant extracts when creating the composition and formulations of specialized products. The technology of these drinks involves the stage of dry mixing of the components used. It should be noted that poor-quality mixing of micro- and macrocomponents that are heterogeneous in structure and dry matter is the cause of a decrease in the quality of the finished product. To assess the effectiveness of mixing, studies of the ingredients used in the formulation were carried out in terms of indicators: mass fraction of moisture and particle size. Mixing efficiency was evaluated by determining the key component (vitamin C) in the sample and the duration of mixing. Mixing was considered effective if the vitamin C content in each of the five samples was 12.2–14.9 mg. The results of studies of the mixing process show that the effectiveness depends on the set of prescription ingredients and the dispersion of each of them. The results obtained are applicable for the tested conditions of the experiment: a fixed frequency of rotation of the mixer container, the accepted scheme for loading ingredients, the completeness of the useful volume of the container, recipe variation.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295324","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":"Fish quality monitoring for sustainable product safety","authors":"I. Yu. Reznichenko, E. A. Egushova, T. А. Donchenko","doi":"10.21443/1560-9278-2023-26-3-272-280","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-272-280","url":null,"abstract":"To provide consumers with high-quality and safe products, to prevent the entry of low-quality and dangerous food products into the consumer market, monitoring programs are provided. The results of monitoring samples of frozen fish of various families and species for the period 2020–2022 have been given. Labeling, organoleptic indicators of fish samples have been analyzed for compliance with the requirements of regulatory documents. The mass fraction of glaze, the mass fraction of phosphates in terms of P2O5, the content of histamine, toxic elements: lead, cadmium, mercury, arsenic have been determined. Labeling deficiencies are revealed in 1.3 % of the samples. A small, inaccessible font (less than 9 points) makes it difficult for the consumer to obtain complete information about the product. An excess of the mass fraction of glaze on average 0.7–0.8 % in pike perch samples has been revealed. The actual values of the mass fraction of phosphates have not exceeded the maximum allowable limits. The lowest content of phosphates has been noted in samples of pike perch (from 2.3 to 2.0 g/kg), the highest in pink salmon (from 5.0 to 4.1 g/kg) and salmon (5.2–4.7 g/kg). The content of histamine in all samples has been within the normal range. The smallest amount of histamine has been found in samples of mackerel (from 18.0 to 11.0 mg/kg) and pollock (17.0–11.0 mg/kg), the largest in pink salmon (25.0–16.0 mg/kg) and herring (22.0–19.0 mg/kg). The concentration of heavy metals has not exceeded the maximum allowable values. The results obtained are of practical importance for manufacturers in the development of labeling that satisfies consumer demand for information about the product and for consumers in the formation of the diet.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295219","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":"Investigation of the biopotential of products of hydrolysis of waste from cutting the white-legged shrimp Penaeus vannamei","authors":"O. Ya. Mezenova, S. V. Agafonova, N. Yu. Romanenko, N. S. Kalinina, V. V. Volkov, J.-T. Merzel","doi":"10.21443/1560-9278-2023-26-3-223-231","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-223-231","url":null,"abstract":"The relevance of studying the biopotential of shrimp waste and their hydrolysates is due to the need for complex processing of secondary raw materials of aquatic organisms to obtain useful products. At the fish processing plant Vichyunai-Rus LLC when manufacturing food products from white-legged shrimp, up to 60 % of the mass of waste (cephalothorax, shell) remains. This raw material contains valuable organic components, but is not processed. The paper proposes its complex processing with the production of hydrolysates in two ways – high-temperature and enzymatic. During thermohydrolysis in the aquatic environment, three fractions are formed from shrimp waste (fatty, water-soluble and water-insoluble). After separation, the water-soluble fraction was sublimated, and the water-insoluble fraction was dried by convection. The fat fraction was further purified by washing in warm water. The general chemical composition of shrimp waste and hydrolysis products has been studied. It has been shown that water-soluble hydrolysates are a good source of protein components (66.6–71.6 %). In comparative studies of the amino acid composition of water-soluble hydrolysates, the presence of all essential amino acids is established with minor differences between the samples. Both hydrolysates are dominated by alanine, arginine, glycine, isoleucine, lysine, aspartic acid, tyrosine, valine (3.3–6.4 g/100 g of protein). In terms of formol-titratable nitrogen in fermentolisates, alkalase ferments shrimp waste more actively than collagenase. The fatty acid composition of lipids isolated by thermohydrolysis from shrimp waste has been analyzed. Shrimp oil is characterized by a high content of polyunsaturated fatty acids (44.7 %) with a relatively low content of omega-3 family acids (10.7 %) and a high content of omega-6 (33.9 %) at a ratio of 1 : 3.2 (close to the physiologically recommended). The organoleptic characteristics of water-soluble and water-insoluble shrimp hydrolysates have been studied. Due to the content of valuable biologically active components in hydrolyzates, their use as food and feed additives – sources of active peptides, high-molecular proteins, minerals and chitinous components – is recommended.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295213","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":"The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages","authors":"A. Yu. Glukharev, S. I. Barabashina, V. I. Volchenko, Ju. V. Zhivlyantseva, V. A. Poteshkina, I. V. Uskova","doi":"10.21443/1560-9278-2023-26-3-207-222","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-207-222","url":null,"abstract":"The paper analyzes the effect of using fermented minced fish (FMF) with the L. plantarum probiotic in the formulation of dry-cured sausages on the quality characteristics of the finished product in comparison with sausages based on unprocessed minced fish. The microbiological, physico-chemical, structural-mechanical and organoleptic properties of the product have been evaluated. The results have shown that dry-cured sausage samples with FMF had a higher content of probiotics (2,5×108 CFU/g) compared to the control sample (6,3×106 CFU/g), which allows a person to fully meet the daily requirement in probiotics with just through the use of 40 g of such a product. The use of FMF in the dry-cured fish sausages provides a safe pH value (5.21) and significant increase in total acidity (1.39 %) compared to the control sample (pH – 6.80 and total acidity – 0.45 %). It has been established that using FMF in the technology of dry-cured fish sausages can reduce the time of their manufacture by increasing the average rate of dehydration of the product. It has been determined that samples of dry-cured sausages with FMF have higher values of hardness and cutting force. A comprehensive assessment of the quality of sausages with FMF has shown good results – 76.85 % of the maximum possible level. Thus, the possibility of using FMF with L. plantarum in the manufacture of dry-cured sausages has been determined. The proposed method makes it possible to obtain a product with a high protein content (32.31 %), enriched with L. plantarum probiotics, having a low pH value and a peculiar sour-milk taste and aroma. Based on the results of the study, normative and technical documentation for this type of product has been developed and approved.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295335","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":"Producing plant-supplemented oat-based beverages","authors":"A. V. Yerofejeva, M. A. Burmasova, M. A. Sysoeva","doi":"10.21443/1560-9278-2023-26-3-249-256","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-249-256","url":null,"abstract":"Oat grain is characterized by the presence of a number of biologically active substances that contribute to the normalization of the gastrointestinal tract and maintain vascular health. Oat grains are used in diet food as they do not contain gluten. The germination of oat grains contributes to increasing the content of biologically active substances in it. The proposed method for producing cereal drinks based on oats includes the stages of washing the grains, disinfecting, germinating the grains, obtaining a liquid grain base, stabilizing the structure of the grain base, sterilization, adding flavoring components. The developed technology makes it possible to produce oat-based cereal drinks with a stable structure and improved organoleptic characteristics without additives and with vegetable additives, which are dried chokeberry meal (2 %) and rosehip syrup (16 %). The organoleptic characteristics of the drinks obtained correspond to the requirements of regulatory documentation. Drinks with herbal additives are superior to drinks without additives in taste, aroma, color and texture. The storage capacity of drinks established in the course of microbiological examination and analysis of viscosity and acidity is five days.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295322","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":"Development of an ice cream recipe using mare's milk and polysaccharides","authors":"M. M. Saukenova, B. M. Nurgalieva, K. E. Beloglazova, Yu. V. Ushakova, G. Y. Rysmukhambetova","doi":"10.21443/1560-9278-2023-26-3-281-291","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-281-291","url":null,"abstract":"The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have contained polysaccharides from 0.1 to 1.0 %: guarana; locust bean gum; gum arabic; xanthan gum; apple pectin; bamboo fibers; apple fibers. Based on the organoleptic evaluation, the best samples of ice cream with xanthan gum at the concentration of 0.1 % and bamboo fibers at the concentration of 0.4 % have been selected. In the course of studying the physicochemical and microbiological parameters of a new dairy product, it has been found that ice cream with the addition of polysaccharides in terms of the content of toxic elements, pesticides and radionuclides meets the food safety standards. The developed ice cream can be recommended to all segments of the population as a source of calcium, phosphorus and iron. The results of the analysis of physicochemical and microbiological parameters contribute to the formation of a theoretical basis for studying the properties of polysaccharides – xanthan gum and bamboo fibers. The use of these polysaccharides in mare's milk ice cream opens up prospects for their further use in the food industry.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295218","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":"Effect of red food bean flour on the rheological properties of pasta","authors":"M. S. Maradudin, I. V. Simakova, A. M. Maradudin","doi":"10.21443/1560-9278-2023-26-3-257-263","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-257-263","url":null,"abstract":"Legumes, in particular beans, differ significantly from cereals in protein content, amino acids, micro- and macroelements, so it can be argued that the addition of beans to the composite mixture will improve the nutrient composition and use the final products (pasta or bakery products) as specialized with increased protein content. The purpose of the work is to study the effect of red bean flour on the rheological properties of dough from a composite mixture based on durum wheat grits, as well as to confirm the possibility of using this product for the production of pasta with high protein content. The influence of beans has been determined by establishing a correlation between the qualitative characteristics of the components of the composite mixture and the rheological properties of the dough based on them. The objects of research are grains of durum wheat variety Krasnokutka-13, whole-ground flour from red food beans and composite mixtures based on them in a percentage ratio: 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, 40 : 60, 30 : 70, 20 : 80, and 10 : 90, as well as pasta from composite mixtures. The expediency of using bean flour for the production of pasta has been confirmed. The data obtained are applicable for the preparation and conduct of clinical trials of universal mixtures with high protein content based on bean flour in patients with diabetes mellitus, obesity, and metabolic syndrome.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295323","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":"Solving the problem of optimizing fishing activities","authors":"S. V. Lisienko, N. S. Ivanko","doi":"10.21443/1560-9278-2023-26-3-335-343","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-335-343","url":null,"abstract":"A model for optimal planning of fishing activities has been proposed. It includes the formation of a biological component (a set of fishing objects considered taking into account their distribution over fishing zones) and a technological component (a set of fishing vessels and fishing technologies). On the basis of these two components, the technological chain \"field object – production vessel – production technology\" is formed. For each type of fishing vessel, it is permissible to use a certain type (or several types) of fishing technologies that are directly related to fishing objects, their catch can be carried out only using a certain production technology. Particular attention in the model is given to the problem of determining the optimal quantitative composition of the production fleet. The optimization criterion is the minimization of the costs associated with the fishing activities of specialized vessels, provided that the specified volumes of catch are achieved. The costs are directly related to the types of vessels used, fuel costs depending on the vessel's home port and the time required for loading and unloading operations. In the optimization problem, estimates of the weighted average daily catch and fishing time are used to account for most of the costs associated with the extraction of aquatic biological resources. The optimization algorithm is considered on the example of the Commander squid (Berryteuthis magister) in the North Kuril zone. In the area under consideration, squid production is carried out using trawl technology. The main types of vessels engaged in squid harvesting are large-capacity and medium-capacity vessels.","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295214","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":"Development of methodology for creating technologies for processing low-grade semi-finished products of fish oils and fatty waste","authors":"B. F. Petrov","doi":"10.21443/1560-9278-2023-26-3-264-271","DOIUrl":"https://doi.org/10.21443/1560-9278-2023-26-3-264-271","url":null,"abstract":"The development of fish oil production in Russia requires solving a number of environmental issues. It is necessary to develop technologies for processing low-grade semi-finished products of fish oils and fat waste. Currently, this problem remains unresolved. In the course of the study, the physicochemical properties of fat-containing objects (semi-finished product of technical fish oil with acid number of more than 20 units; soap stock after fish oil refining; fatty foam mass after flotation treatment of industrial wastewater from fish oil production) have been determined and rational directions for their use have been established. It is noted that these objects contain lipids with a high degree of hydrolysis and unsaturation. The developed methodology for creating private technologies for processing technical fish oils and fatty wastes into target products for technical purposes makes it possible to obtain an oil-in-water dispersed system and a fatty acid concentrate from the objects of study. The resulting products can be used as a basis for the production of anti-adhesive, surface-active, film-forming and anti-friction technical reagents for various industries (including food industry).","PeriodicalId":30200,"journal":{"name":"Vestnik MGTU","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295215","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}