Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij最新文献

{"title":"Development of scientific research in the field of food security at the global, national and regional levels","authors":"M. I. Korolev, A. I. Khorev, Y. A. Salikov, O. Kolomyceva","doi":"10.20914/2310-1202-2022-3-492-499","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-492-499","url":null,"abstract":"At the current stage of development of modern society, the problem of ensuring food security is becoming increasingly important and is rapidly becoming one of the key problems of both national and global nature. Its solution today is an important condition for creating an atmosphere of stability and well-being in the world as a whole, in each individual country or its region. In this regard, there is an objective need for a more detailed and in-depth study of the issues under consideration from practical and theoretical positions, which in turn, in our opinion, requires studying the issues of further development of scientific research in the field of food security both globally and at the national and regional levels, which have become very relevant today. According to the results of the research, priority directions of ensuring food security at the global and international levels have been identified from theoretical and practical positions, the current state of affairs and prospects for further development have been analyzed at the level of national food security under the influence of crisis sanctions and post-crisis factors, key problems of ensuring food security at the meso- and micro-levels have been identified, and approaches have been formed, ways and measures to resolve them.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"113 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135238770","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":"Studies of the kinetic and sorption characteristics of OFAM-K and OPMN-P membranes in the process of electron-nanofiltration separation of an aqueous solution of potassium sulfate","authors":"D. N. Konovalov, S. I. Lazarev, Pepe Lua, K. K. Polyansky","doi":"10.20914/2310-1202-2023-1-24-32","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-24-32","url":null,"abstract":"The paper presents an analysis of existing methods of membrane separation of solutions on semipermeable and ion-exchange membranes, where their advantages and disadvantages are noted. The objects of study were OFAM-K and OPMN-P nanofiltration membranes and aqueous solutions of potassium sulfate used in the production of mineral fertilizers. The change in the retention coefficient on the near-anode OFAM-K membrane for sulfate ions and on the near-cathode membrane OPMN-P for potassium ions was studied at current densities of 12,82 and 15,38 A/m2 with varying transmembrane pressure. An analysis of the retention coefficient of the OPMN-P cathode membrane for potassium ions with increasing pressure shows its increase by 20–30%, which is probably caused by an increase in the water permeability rate, which causes permeate dilution. In the case of analysis of the retention coefficient for sulfate ions on the anode OFAM-K membrane in the region of low current densities, the retention capacity first decreases with an increase in the transmembrane pressure, and then reaches a constant value with a slight increase at a pressure of 1,5 MPa. At higher current densities, the retention coefficient for sulfate ions on the anode OFAM-K membrane with an increase in transmembrane pressure, as well as on the OPMN-P cathode membrane, for potassium ions increases. The time dependences of the specific output flux are given at transmembrane pressures of 0,75, 1, and 1,5 MPa and current densities of 12,82 and 15,38 A/m2. It is noted that the specific output flux increases on the near-anode OFAM-K membrane, while on the near-cathode membrane OPMN-P it decreases with time, which is due to the transformation of the physical properties of the membranes and boundary layers formed on their working surface. On the near-anode OFAM-K membrane, water permeability increases with time, and on the near-cathode membrane OPMN-P it decreases. The presented data on the desorption of potassium ions and sulfate ions on the near-anode membrane OFAM-K and near-cathode membrane OPMN-P indicate that the desorption of ions decreases with time, and the desorption index of potassium ions on the near-anode OFAM-K membrane is higher, although in the process Electronanofiltration ions are transferred in equivalent ratios.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135464230","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":"Sample distribution of observations of the falling number of corn flour","authors":"N. A. Shmalko, I. A. Nikitin, Sherzodkhon Mutallibzoda, A. V. Goncharov, E. V. Kuznetsova","doi":"10.20914/2310-1202-2023-1-127-137","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-127-137","url":null,"abstract":"The sample distribution of observations is studied in order to study the variational feature, while the measured value is considered as random. For practical purposes, the empirical distribution of a random variable is estimated by proximity to the theoretical law. The statistical hypothesis of the sample data belonging to the general population is tested using the consent criteria. The object of this study was the observation of the falling number of corn flour, which is a prescription component of bakery products. In world practice, the falling number method for raw materials from corn is used as a reference for establishing reference interval values, detecting a variation of the studied trait. The purpose of this work was to study the sample distribution of observations of the falling number of corn flour to determine the representativeness of the sample of experimental data. Relying on Glivenko's theorem on the expediency of grouping sample data into a variation series in order to replace the distribution function of the general population with a sample distribution function, at the beginning of the research, the sample data were converted into a statistical series. The research material was an industrial sample of fine-ground corn flour that meets the requirements of GOST 14176-69 \"Corn flour. Technical conditions\". The falling number was studied when implementing the standard method on the PPP-99 device according to GOST ISO 2093-2016 \"Grain and its processed products. Determination of the number of falls by the Hagberg-Perten method\". The interval variation series was studied according to a wide list of characteristics: distribution center indicators (sample mean, mode, median, quartiles, deciles), variation indicators (span, average linear deviation, variance, unbiased variance estimate, mean square deviation, coefficient of variation, linear coefficient of variation, oscillation coefficient), distribution form indicators (relative quartile variation index, asymmetry coefficient, Pearson structural asymmetry coefficient, kurtosis index), indicators of interval estimation of the center of the general population (confidence intervals for the general average, interval estimation of the general share, i.e. the probability of an event). For the studied random variable of the falling number of corn flour, the hypothesis of a normal distribution was proved using the indicators of asymmetry and kurtosis, as well as using the 3σ sigma rule. As a result of the calculations, the representativeness of the sample data with respect to the variation of the studied trait in the general population was established","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135464051","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 a recipe for wheat bread with an increased content of dietary fiber","authors":"N. V. Androsova, A. D. Toshev, L. Y. Lagutkina","doi":"10.20914/2310-1202-2023-1-138-142","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-138-142","url":null,"abstract":"At present, there is a persistent deficiency of dietary fiber in the diet of the adult population of Russia. A promising source of dietary fiber is the by-products of oilseeds processing. The article proposes a method for enriching wheat bread with dietary fibers by introducing hemp meal, which is formed during the production of protein isolate from hemp cake and contains 57.5±0.4% dietary fiber. The aim of the work was to establish the optimal dosage of meal in the recipe of wheat bread by comparative analysis of organoleptic (appearance, color of the crust and crumb, porosity structure, taste, smell, chewability) and physico-chemical (humidity, acidity, crumb porosity, specific volume of bread) characteristics . The objects of the study were a control sample of bread made from premium wheat flour, as well as model samples of bread with various additions of meal. Standard methods were used to study the main qualitative characteristics of the control and model samples of bread. The optimal dosage of meal was established in the amount of 15% by weight of flour. A sample of bread with the addition of 15% meal was characterized by the compliance of organoleptic and physico-chemical parameters with the requirements of GOST R 58233-2018 “Wheat bread. Specifications\". An increase in the content of dietary fiber in the optimal sample by 5.4% was found compared to the control sample. It has been established that eating 100 g of bread per day, obtained according to an optimized recipe, will satisfy the need for dietary fiber in an adult by 31.6-39.5%. The result of the study is an optimized dosage of hemp meal in the wheat bread recipe. This bread can be recommended as a source of dietary fiber.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"363 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135464231","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":"Testing the hypothesis of the normality of the falling number of oatmeal in small samples","authors":"N. A. Shmalko, I. A. Nikitin, D. A. Velina, L. F. Ponomareva, S. E. Terentev","doi":"10.20914/2310-1202-2023-1-118-126","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-118-126","url":null,"abstract":"Verification of the hypothesis of the normality of small samples is required to establish whether the empirical distribution obtained belongs to the theoretical distribution. The condition for testing the hypothesis of normality for a set of small independent samples is the presence of a sufficient number of them with the same volume. In this case, it is possible to test the hypothesis of the normality of the general aggregates from which the studied samples were taken, assuming that the parameters of these aggregates have different values. When testing the hypothesis of normality for a large number of small samples, only one value of the first, second, etc. measurements is randomly selected from each sample, thereby allowing simplification and random selection of data. The object of this study is small samples of the falling number of oat flour used in bakery production in the development of bakery products. The purpose of this work was to test the hypothesis of normality for small samples of the experiment using the nonparametric criterion of agreement ω2 of the smallest of each of the four definitions of the incidence number, since rounding the values of direct measurements excludes the random nature of the quantity or its normal distribution in favor of a uniform one. It was found that at a significance level of p = 0?05, the table value (nω2)1-p is greater than the calculated value of nω2 for all four definitions, hence the hypothesis of the normal distribution of small samples for all four definitions (as random variables) of the falling number of oatmeal does not deviate. The results obtained in this work are consistent with the generally accepted classical concepts of testing the statistical hypothesis of the normal distribution of samples. The statistical method provides sufficient accuracy of the studied indicator in technical systems and does not require the synthesis of a statistical criterion to test the hypothesis of the normality of small sample.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135464052","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":"Study of the influence of hops on the safety of brewing semi-products","authors":"I. V. Novikova, V. N. Kalaev, A. S. Muravev, P. V. Rukavitsyn, O. Y. Maltseva, I. N. Krivanosov","doi":"10.20914/2310-1202-2022-4-149-156","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-149-156","url":null,"abstract":"In order to ensure quality control and food safety, the in vivo effect of hops on the frequency of cell aberrations was studied for the first time using a micronucleus test in human buccal epithelium. Results were obtained of in vivo studies of wort samples to identify possible negative effects of hops, which contribute to an increase in extractive components in the finished drink during dry hopping and contain a large number of biologically active compounds (bitter and phenolic substances, essential oils), on the human body. The frequency of nucleus abnormalities in human buccal epithelium cells of persons using hoped and unhopped must samples was analyzed for the frequency of cellular abnormalities in human buccal epithelium. The following types of disorders were found: cells with micronuclei, two nuclei, notches, perinuclear vacuoles, \"tongue\" and \"broken egg\" type protrusions, karyopyknosis, karyolisis and karyorexis. Based on the data obtained, indices of repair and accumulation of cytogenetic disorders were calculated. No effect of hops on the reparation index and the index of accumulation of cytogenetic disorders was revealed. Factor analysis methods show that the main contribution to the variance of the trait system will be made by the factor \"specificity of the cytogenetic indices under study\".","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135996685","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 effect of stevia powder on the quality of gluten-free cookies","authors":"L. P. Nilova, S. M. Malyutenkova, L. N. Shmakova","doi":"10.20914/2310-1202-2022-4-124-132","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-124-132","url":null,"abstract":"The paper presents the results of studies of the effect of stevia powder on the quality of gluten-free cookies with a complete replacement of sugar in the recipe. The cookies were made from a mixture of rice and corn flour (40/60). Margarine or vegetable oil were used as fat components. Stevia powder was used in different amounts: 1.0; 2.0; 3.0%. Cookies quality were assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength on the structure analyzer \"Structurometer ST-2\". When completely replacing sugar with stevia powder in various amounts, margarine cookies were comparable in size to sugar cookies, while increasing moisture, but reducing swelling and strength values. Replacing the fat component with vegetable oil resulted in the formation of a flatter, more brittle cookie, with pronounced brittleness, which was reflected in its strength, both in cookies with sugar and with stevia. The use of guar or xanthan gum in the formulation of gluten-free cookies with stevia and vegetable oil made it possible to obtain softer cookies, increased their thickness, as well as moisture and swelling, stabilized the strength, which became comparable before the addition of stevia powder. An increase in the amount of gum over 1% led to large changes in cookie quality indicators, and depended on the type of gum, which was more pronounced when using xanthan gum. The main criterion for the quality of gluten-free cookies with stevia powder in the amount of 1.0% was the minimum specific sweetness","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553232","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":"Features of communication between enterprises of the military-industrial complex and the Ministry of Industry and Trade of the Russian Federation","authors":"V. N. Kramarenko, A. V. Kopylov","doi":"10.20914/2310-1202-2022-3-448-453","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-448-453","url":null,"abstract":"The article discusses the features of the mechanism of communication between enterprises of the military-industrial complex and the Ministry of Industry and Trade of the Russian Federation. Taking into account the peculiarities of the economic space of the Russian Federation, it becomes clear that the organizational, financial and legislative support of business structures is a necessary condition for the development of the country's business space. In recent decades, there has been a tendency in the Russian economy to strengthen the positions of business partnerships, in which the role of the factor of interaction between authorities and business structures is growing. At the same time, such interaction is one of the key and fundamental factors influencing the success of companies, which, in turn, is largely determined by how professionally work with authorities at various levels will be organized. However, along with many positive effects, there are also many problems. Among the key, cornerstone difficulties, one can single out: corruption, imperfection of the legislative framework and organizational foundations for interaction, lack of a balance of interests. The features of interaction between enterprises of the military-industrial complex and the Ministry of Industry and Trade of the Russian Federation lie in the heterogeneity of the existing tasks, which are discussed in detail in the text of this work.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135554230","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":"Separation of aliphatic amino acids from aqueous media with an aminophosphonic ion exchanger","authors":"L. P. Bondareva, E. A. Zagorulko, A. V. Astapov","doi":"10.20914/2310-1202-2022-4-185-191","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-185-191","url":null,"abstract":"The sorption of the aliphatic amino acids glycine and α-alanine by an aminophosphonic ion exchanger is studied and the dynamics of sorption is described using a kinetic equation. Experimental studies were carried out on a designed experimental setup with a fixed ion exchanger layer, in which the purified and regenerating solutions are passed through the sorbent layer in various directions. The heterogeneous ion exchange process includes the transport of sorbent ions in the liquid phase to the grain surface and the removal of desorbed ions from it, interphase transfer, diffusion of sorbed and desorbed ions inside the grain, since not all functional groups of the sorbent are localized on the surface, and a reversible ion exchange reaction. The kinetic equation of the Thomas model takes into account the multistage sorption and adequately describes the dependence of the degree of extraction of the component on the duration of contact of the solution with the ion exchanger layer. The equation of the Thomas model has been modernized taking into account the effect on the dynamics of the process of diffusion resistances in the channels of the layer and the grains of the ion exchanger in a column with a fixed loading. The upgraded model is applied to describe the dynamics of ion exchange of aliphatic amino acids on an aminophosphonic ion exchanger and the possibility of using a one-dimensional capillary flow model to estimate the diffusion resistance during fluid movement in the channels of the ion exchanger layer is shown. The agreement of the calculated and experimental output curves of sorption of aliphatic amino acids from aqueous solutions of various concentrations has been verified. It is shown that the upgraded model adequately describes the dependence of the degree of amino acid extraction on the duration of contact of the solution with the polyampholite layer at different feed rates of the purified solution.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553229","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":"Selection of biopolymer carriers for immobilization of essential elements on their surface","authors":"E. V. Belokurova, M. A. Sargsyan, E. S. Popov, T. V. Alekseeva","doi":"10.20914/2310-1202-2023-1-106-110","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-106-110","url":null,"abstract":"Optimization of food recipes, in order to increase their nutritional and biological value, remains relevant in the modern world. In regions with an identified imbalance of essential elements, correction of the diet of the population is necessary. One of the most effective methods is the enrichment of products with immobilized colloidal structures of the necessary elements on the surface of biopolymer carriers. Sorption immobilization is more often used in the food industry, due to its simplicity, cheapness and efficiency, as well as due to the weak influence of the carrier on the catalytic ability of the dispersed phase. As carriers suitable for the immobilization of elements, first of all, insoluble or gel-forming natural sorbents are suitable. These include: agar, pectin, chitosan, collagen, starch, cellulose, coal and others. The article lists the most suitable methods of immobilization, selected carriers. In order to minimize the negative impact of the dispersion medium, the use of a multicomponent carrier is proposed. This applies to both hydrophobic and hydrophilic compounds. It is possible to combine biopolymers with coal, in order to increase the sorption capacity and antimicrobial properties of the finished surface. In the case of pectin and agar, the thermal reversibility of the carrier can be used to simplify the storage of the finished immobilized structure. Currently, technologies for the immobilization of essential elements on the surface of biopolymer carriers are being developed in order to optimize recipes for culinary products and dishes for the food industry.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553234","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}