Статьи журнала - Вестник Воронежского государственного университета инженерных технологий
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"Зеленые" технологии с применением двуокиси углерода в пищевой промышленности
Статья научная
Опыт развития социальных государств свидетельствует о наличии прямой зависимости между экономическим, социальным и экологическим развитием и инновационной направленностью проводимой промышленной политики. Иными словами, главной целью промышленной политики должно стать обеспечение высокого уровня качества жизни, социальных гарантий и экологической безопасности, достигаемое путем инновационного развития определенного комплекса отраслей. Одной из таких отраслей является пищевая промышленность. Ее главная цель на современном этапе – обеспечение эколого-социального типа экономического роста. Инновации в пищевой промышленности, приносящие экономический, экологический и социальный эффекты должны стать приоритетными при формировании инновационно-промышленной политики. Таких инноваций в пищевой промышленности России разработано достаточно много, однако инструментов для стимулирования их внедрения явно не хватает. Рассматривая вопросы инновации в пищевой промышленности необходимо учитывать, что в настоящее время главное не только цена-качество, но экологическое и социальное воздействия на потребителей...
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"Умные" города России: риски и возможности
Статья научная
За последние десять лет создание «умных городов» стало приоритетным направлением развития цифровой экономики в мире, в нашей стране создание подобных городов только начинает развиваться как в правовых и нормативных документах, так и в экономических, социальных направлениях. Достижение опорных точек пространственного развития экономики происходит за счет реализации проекта «Умный город». В нашей стране проект «Умный город» направлен на формирование эффективной системы управления городским хозяйством, создание безопасности и комфортных условий для жизни горожан и повышение конкурентоспособности российских городов. Реализация нацпроекта «Жилье и городская среда» и нацпрограммы «Цифровая экономика», реализуется в рамках нацпроекта «Умный город», который разработан Минстроем России и стартовал в 2018 г. Реализация проекта «Умный город» постепенно внедряются в различных субъектах Российской Федерации, используя цифровые технологии в развитии инфраструктуры городов. Внедрение данного проекта предполагает учет экономического потенциала региона, финансовые ресурсы, человеческий капитал (уровень образования и возраст населения), инновационный потенциал, который определяется наличием и качеством соответствующей бизнес инфраструктуры, научно-технической и образовательной базы. При внедрении каждого проекта не исключаются риски: социальные, экономические, политические, технологические, которые необходимо учитывать при реализации проекта «Умный город». В работе рассмотрены проблемы внедрение национального проекта в регионах, а также в ходе анализа выделены риски при создании «умных городов». Рассмотрены основные направления трендов развития «умных городов»: социальные, экономические, технологические. Проведен анализ IQ индекса крупнейших «умных городов» за период 2019-2020 годов. Выявлена динамика прироста «интеллектуального» индекса цифровизации городов России
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Статья научная
Routine washing, cleaning, repairing, maintenance of cars, bikes, scooters and disposal of waste of all kinds are carried out in automobile workshops are common observations in Aligarh. Considering the likelihood of existence of biosurfactant producing organisms at hydrocarbon contaminated site, a large number of soil samples were collected and isolation was carried out. A total of ten bacterial strains ALIG (01–10) were isolated out of which only isolate АLIG01 grown on GSP agar, Maconkey agar as well as on Pseudomonas agar plates which indicated suspected Pseudomonas spp. and exhibits positive biosurfactant activity through penetration assay, oil spreading technique, beta hemolytic activity and ЕI24 (96%), positive blue plate agar plate (> 2сm), qualatitative analysis, tolerance against hydrocarbon m-xylene, and microplate assay. This isolate АLIG01 is a valuable source to investigate further for future agriculture plant pathology and industrial applications.
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An overview on applications of guar gum in food systems to modify structural properties
Статья научная
Polysaccharides define as complex polymers composed of units interlinked with glycosidic bonds originated naturally. Polysaccharides are categorizing in several groups and among them, Gums are those with critical roles in food systems. Guar Gum is imparting softness, emulsification, stabilizing via its addition to formulas. This Gum is a fast soluble in cold water and can be active in a wide range of pH. The aim of this overview is giving an initial concept about guar gum and then convey to an introduction of its applications in food industries.
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An overview on the additives used in improvement of dough flow behaving characteristics
Статья научная
Bread in all its diversity has cited as an ancient foodstuff for over 6000 years; bread dough, due to its viscoelastic behavior may consider as the most complicated rheological system which highly effects on final products’ sensorial and textural properties. Since the research dough rheology is of being challenging issues, therefore this explains why dough rheology has been an attractive title for several decades. Recently, demand to use new formula and sources such as cassava which result in enhancement of digestibility and along with it, the incorporation of aforesaid sources in cereal products, has been converted to a growingly investigation of rheological properties of dough. Substitution level of any novel sources directly effects on texture properties, even adverse affections, which evaluates by panelists therefore in this review we focus on different concepts of bread rheology and the affection of all added ingredients on physiochemical properties.
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Статья научная
Tourism Village is the development of a region (village) by utilizing the elements that exist in the village community as a tourism product attribute that is able to provide and meet a series of needs of a tour. (Putra, 2006: 67). The existence of tourism villages in Indonesia is experiencing a very rapid development. The development was seen from the year of 2009 which only recorded 144 tourism villages that developed to 980 tourism villages in 2013. Moreover, the development of tourism villages is also targeted to reach 2000 villages next year. (Ministry of Tourism, 2014). Some provinces that develop tourism villages as destinations include: NTT, Bali, Yogyakarta, Central Java, and East Java. East Java itself has around 150 tourism villages that are scattered in several areas such as Blitar, Probolinggo, Pacitan, Banyuwangi, Malang Regency, and Batu City (Department of Culture and Tourism of East Java Province, 2014).
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Biopolymers and its application as electroactive polymers
Статья научная
Smart materials are a group of materials that exhibit the ability to change their composition or structure, their electrical and/or mechanical properties, or even their functions in response to an external stimulus such as heat, light, electricity, pressure, etc. Some of the advantages of these materials are: lightweight, flexibility, low cost of production, high energy density, fast response and compact size. One of the promises in the area of smart materials can be found in “smart polymer”. Polymers have many attractive characteristics, such as: lightweight, inexpensiveness, fractures tolerant, and pliable. Furthermore, they can be configured into almost any conceivable shape and their properties can be tailored according to the required needs. The capability of electroactive polymers (EAPs) to respond to electrical stimuli with a mechanical response, is attracting the attention of the scientific community from a wide range of disciplines. Biopolymers in recent decades have been studied as potential electroactive materials. These groups of polymers are extracted from a natural source; thus, they are eco-friendly, additionally they stand as a cheaper solution for the development of smart materials.The present manuscript will explore some of its applications as EAPs.
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Calculation of the formation process of clinker inside the rotary cement kiln
Статья научная
This study examined the effect of the liquid phase on the heat required for clinker formation and the Coating index, and the relation of the Burning zone temp with the clinker and the heat required for clinker formation. The selection of the liquid phase at 1450 temperatures is beingmaterials difficulty in the Burning, and 1338 is being materials easy in the Burning. All tests and tests were conducted at the Nile Cement Company. The results proved that the more difficult the materials are, the more the Heat required for clinker formation and increase the cost of cement production, and the Coating thickness is weak but strong. The materials easy Burning being little the Heat required for clinker formation and Decreases the cost of cement production, and the Excessive but unstable coating with tendency to form thick ring formation. The found average difference in Heat required for clinker formation between temperature 1338 °C and 1450 °C is 82.26 kJ/kg-clinker representing 2.23% of Total heat input are 3686 kJ/kg-clinker.
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Статья научная
Cows and Bulls are mainly raised for milk and meat. Cattle Milk and meat play a vital role in the worldwide economies and contribute to food security and nutrition. For greater financial income accumulation, Cattle sourced Food products encompassing milk, butter, yogurt, ghee, cheese, Tenderized meat, meat sausage, etc. are sources of financial income for farmers and food producers. Unfortunately, Cattle Sarcocystosis disease can affect food security, and Cattle farmers’ economies by inducing reduced milk production, weight loss and decreased meat quality, abortion, and even death due to the effect these parasites have on Cattle (Hoeve-Bakker et al., 2019). Cattle Sarcocystosis disease is so far known to be specifically caused by six Sarcocystis spp infections in the Cattle. Each of the six (S.cruzi, S.hominis, S.heydorni, S.rommeli, S.hirsuta, & S.bovifelis) has its own different definitive host The two zoonoses (S. hominis & S. heydorni) share human as their common definitive host. Though the most prevalent among six bovine species, S. Cruzi, is not a zoonosis (Ayazian Mavi et al., 2020), it is a financial burden to the food producers and it may perpetuate malnutrition and Food insecurity. Therefore, Strengthened Control in Food Safety, Food biotechnology, and the Veterinary parasitological sector with the involvement of the public, civil society, and private sector are required to prevent the spread of sporocysts and protect water and Cattle Feed from Sarcocystis spp contamination.
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Cattle Sarcocystis spp. infection prevention and control
Статья научная
Cattle Sarcocystis spp. are protozoa. They often parasitise tissues of Cattle. Few of these species are zoonoses. Therefore, they are foodborne parasites associated with consumption of raw or insufficiently thermally treated sarcocystic beef meat. Swallowing oocysts from environmental objects primarily contaminated water, garden crops, grazing on contamited pasture, etc. can cause Cattle sarcocystosis. Sarcocystis spp specific to Cattle include S.hominis, S.heydorni, S.cruzi, S.hirsuta, S.rommeli &S.bovifelis. Among them, S.hominis and S.heydorni are zoonotic and pathogenic agents. Human Intestinal/ Muscular Sarcocystosis is a disease that caused by eating raw or poorly cooked Cattle meat infected by Sarcocystis zoonoses (S.hominis&S.heydorni). Intestinal Sarcocystosis was reported almost from all corners of the world. This has been well documented but no powerful Preventive and control methods available to public yet. With the world growing population, researchers should provide or suggest practical solution to supply safe food to the consumers. During our research work we tried to compare the effectiveness of all available documented Cattle sarcocystis spp. Testing methods to recommend the best one to the public for screening health from infected Cattle before slaughter in the slaughter house. Though culture and society play a fundamental role in foodborne control, we also came up with additional control safety measures recommendations all along the beef meat supply chain.
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The article presents the results of the application of geographic information systems for environmental auditing, which allows you to monitor the ecological situation on the objects, food and chemical industries and to ensure environmental safety of natural and industrial areas. The authors propose a mathematical model that performs monitoring of environmental objects. The computational experiment is performed in Matlab for classifying the soil measurement conditions. The results of the analysis and the electronic cartograms constructed on their basis are used to predict the location of the points exceeding the parasitological indices in the soil. The assessment of the condition of the soil in different districts of the Voronezh city is made with the help of the created neural networks. The results are compared with the same indicators, measured in 2017. Data is taken from the information Bulletin «Evaluation of the influence of environmental factors on the health of the population of the Voronezh region on indicators of socio-hygienic monitoring»...
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Статья научная
In the result of the analysis of domestic experience over the last 10 years of foreign experience (for example, 9 countries: Vietnam, India, Spain, Canada, China, Norway, USA, Chile, Japan, which possess the most advanced technologies and equipment for highly efficient production of feed for fish) in the development of innovative technologies and equipment for production of high-performance fish feeds were identified that the methods both dry and wet pressing are outdated and do not meet modern requirements in the production of fish feeds since it does not allow a deep physical-chemical transformations in protein-carbohydrate complex and exercise enter fat components at 40 %. Modern fish technologies are based on the use of extrusion processing of multicomponent mixture to give different buoyancy and adjustable rate of immersion of the resulting feed. Extrusion technology will allow to introduce a large amount of fat into the product - up to 35-40 %, to achieve 100 % starch splitting level. Based on the study of the nutrition of the canal catfish grown in the Central Federal District of the Russian Federation, the nutritional value of each of the components of the feed mixture, providing the need for fish to ensure a significant increase in the growth of live mass and improve the chemical composition of meat, was assessed for different age groups. To solve this problem, the "Feed Optima Expert" optimization program has developed products of extruded feed. Food needs of canal som: 30 - 40 percent protein, 4 - 6 percent fat, no more than 5 percent fiber, 35 - 40 percent Nosazotic Extract substances and 12 - 13 thousand kilos of Joule digestible energy in 1 kilogram (in recalculation on dry matter).
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Dietary supplements and their effect on the body of students
Статья научная
The world does not stand still. We are daily confronted with the achievements of modern science: we are able to communicate with a person from another continent via the Internet, we easily bypass any distance thanks to different modes of transport. And yet there are things that cannot be automated, improved, accelerated yet. A person still needs to sleep, have some physical activity during the day and, of course, eat. The whole day of a person can easily obey the rhythm: breakfast, lunch, dinner, and, of course, snacks, afternoon tea, brunch, late dinner. And it's getting harder and harder to give up food, as store shelves are bursting with goods that are ready to lie there for years until we buy them. This is because most of the foods we consume contain various dietary supplements in their composition. The main purpose of which is to make them tastier, stored longer, etc. Undoubtedly, the nutrition of all population groups can be affected by food additives, but in this article we will consider young people: 2nd and 3rd year students. Of course, studying, writing course projects, a large number of practical and other classes deprive you of the opportunity, or rather the strength and desire, to eat right. Therefore, this age group is of particular interest. To what extent are students aware of the presence of food additives in their food? How many of the survey respondents monitor their diet? And in general: are dietary supplements as harmful as they say in the media? In this article, we will analyze the survey data of students, as well as understand what dietary supplements are and how they affect the body.
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Статья научная
In this study, we conducted an experiment to evaluate the effect of pre-sowing seed treatment with 0.05% KCl to the yield and quality of two peanut cultivars L14 and L23 grown in Bac Ninh province, Vietnam. After careful selection, the seeds of L14 and L23 were divided into two parts. Part 1 (control) was treated with distilled water and Part 2 (experiment) was treated with 0.05% KCl. The field experiment was arranged in a Split-plot design with four replications. The results show that pre-sowing seed treatment with 0.05% KCl increased the yield components (weight of 100 pods, weight of 100 seeds, mass ratio of unshelled peanuts, number of pods per plant) and yield of both L14 and L23 when compared to the control, in which the yield of L14 is higher than that of L23. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. The results of this study demonstrate the importance of pre-sowing seed treatment for peanuts.
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Evaluation of Water Purification Plant at Kosti City - Sudan
Статья научная
The objective of this study is to evaluate the purification level of water plant in Kosti city to supply water with high quality. This study was done to investigate the drinking water quality of Kosti city. Five sites of water network were selected, during March 2017 - May 2017. Thirty (30) samples of water from different areas of Kosti city were collected to evaluate water purification by using some laboratory tests for physical, chemical properties and microbiological. The results obtained showed that the turbidity level ranged between (4.2 – 150 NTU) thus exceeding the permissible level of WHO 1993 standards (5 NTU).The PH value was ranged between (6.3 – 8.2) and level of TDS (111 - 157 mg/L) ,hardness (43 - 89 mg/L) , residual chlorine (0.1 - 0.4 mg/L) , EC (116 - 234 μs/cm) . All these values fall below the values of national and international standards of (WHO, 1993) and Sudanese Organization for Standardization and Metrology 2008. The level of COD (86 – 584.4 mg/L), BOD (16 -144mg/L). Biological tests were conducted to determine the presence of fecal coliform the results showed that the samples of water limits according to the specifications of the Sudanese Organization for Standardization and Metrology(SOSM, 2008) and the World Health Organization (WHO, 1993) by 100%.
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Fine grinding of raw meat using the emulsifiers with a new cutting mechanism
Статья научная
The efficiency of fine grinding largely of raw meat in emulsifiers depends on design and geometrical parameters of the cutting pair “knife- hole plate” and the process modes, and also on the dynamic and kinematic characteristics of the system: machine – cutting instrument – raw materials. The disclosure of the essence of the ongoing processes when fine and ultrafine grinding of raw meat is the basis for improvement of equipment in operation and creation of new working parts of machines. The new grinding hole plates of the emulsifier, according to the developed mathematical model, have the same flow capacity over the entire working surface and equal hydraulic resistance due to a decrease in the thickness of the hole plates when switching to smaller perforation holes. The cutting edges of the knife blades are made obliquely tangentially to the inner radius of the grinding hole plate and have a maximum length, which ensures a high-quality slipping cutting process. An experimental stand containing industrial emulsifier KS F10/031 and test and measuring equipment was made for research in the sausage-making shop of the JSC “Oshmyany meat processing plant”. Based on experimental data and analysis of the significance of the influence of each input parameter, analytical and graphical dependences were obtained, which makes it possible to determine the temperature increase, the efficiency of the emulsifier, and the specific energy intensity of the process when changing the operating and designing parameters of the process within the range of varying factors. Production tests of new cutting tools pilot samples were passed successfully in the sausage-making shop of the JSC “Oshmyany meat processing plant”. They showed an increase in the performance of emulsifiers by 12–15% with higher-quality fine grinding and a decrease of 10–15% in specific energy consumption per unit of final output.
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Статья научная
Тhis study was conducted at the Institute of Agricultural Engineering and Food Processing, Georg-August University, Gottening- Germany during the year 2016. The objectives of the study were to investigate the effect of drying method using three levels of drying temperatures on drying rate and drying time of fish Tilapia nilotica (Oreochromis niloticus). These methods are hot air (oven) drying; Microwave drying and infrared drying. The levels of temperatures were 40, 50 and 60˚C for each of the drying method. The results show that, there is direct relationship between drying temperature and drying rate and inverse relationship between temperature and drying time i.e. as the temperature of the drying increases the drying rate will increase and the drying time will decrease and vice versa. For oven drying method the lowest drying time was obtained at temperature of 60°C (7 hours) and the highest drying time was encountered at temperature 40°C (17 hours). Also the highest drying rate (37.232g water∕100 g of DM ∕hour) was found at temperature of 60°C and the lowest drying rate (14.936 g water∕100 g of DM ∕hour) was obtained at temperature of 40° C. When using Microwave drying method the lowest drying time was obtained at temperature of 60°C (5 hours) and the highest drying time was obtained at temperature 40° C (22 hours) and the highest drying rate (52.208 g water∕100 g of DM ∕hour) was obtained at temperature of 60°C and the lowest drying rate (11.032 g water∕100 g of DM ∕hour was obtained at temperature of 40°C. In case of infrared drying method the low drying time was obtained at temperature of 60°C (8 hours) and the highest drying time was found at temperature 40°C (14 hours) and the highest drying rate (39.589 g water∕100 g of DM ∕hour) was obtained at temperature of 60°C and the lowest drying rate (18.009 g water∕100 g of DM ∕hour) was obtained at temperature of 40°C. Statistical analysis using Eviews program show that microwave gives better results.
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Статья научная
Investigation of some toxic compounds concentrations in aerosol of new class of tobacco products - tobacco heating systems and comparing their levels with regular cigarettes aerosol is an important step in understanding whether these products are low-risk, as some manufacturers claim. Three popular in Russia cigarette brands, reference cigarette 3R4F and new heated tobacco products (HTP) were tested for levels of emissions of some harmful and potentially harmful constituents (HPHC). Aerosols of these products were collected under the ISO intense smoking regime and quantified for levels of N'-nitrosonornicotine, 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone, acrolein, acetaldehyde, formaldehyde. Levels of above mentioned HPHCs were measured by the high-performance liquid chromatography / mass spectrometry (HPLC/MS-MS). The results demonstrate that highest levels of measured HPHCs are obtained for reference cigarette 3R4F. As for popular in Russia cigarette brands their levels vary greatly and for some compounds can be very close to levels of 3R4F aerosol. Levels of all measured HPHCs in aerosol of HTP were significantly lower compared to all cigarettes. This can be explained by specific mechanism of HTPs aerosol formation without pyrolytic and pyrosynthetic reactions which are typical to all combustive tobacco products due to their high temperature of the process.
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Machinability of stainless tool steel using nitrogen oil-mist coalant
Статья научная
For all dry machining process, temperature generated in the cutting zone is the major challenge. It causes tool failure and results in unsatisfactory surface finish. Application of flood coolant method during machining processes can significantly reduce the temperature and consequently extend the cutting tool life. However, it has serious concerns regarding environmental pollution, operator health and manufacturing cost. These issues are usually attempts to be overcame by using minimum quantity lubrication (MQL) technique. This method merges the advantages of both dry cutting and flood cooling by spraying a small amount of lubricant to the cutting zone using vegetable oil. In this paper, another technique is proposed in order to further enhance the machineability of the stainless tool steel (STAVAX ESR 48 HRC). This involves using of nitrogen gas (N2) and air as cooling medium in combination with oil mist lubricant (MQL). The results show that the combination between nitrogen and oil-mist lubricant much more prolonged the tool life and improved the surface finish than the air-oil mist lubricant medium.
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Microgreens: a newly merging product, aspects, prospectives, and disadvantages
Статья научная
In this article we demonstrate the connotation of microgreens, the newly merging product in the Russian market. Microgreens are normal plants planted in highly density on a substrate medium and harvested shortly after the first true leaves appear. Microgreens of many aromatic plants possess intensive flavour similar to its mature product. We also expound the aspects related to this product, including growth, harvesting time, Seeds utilization, light requirements, available suitable substrate, as well as the disadvantages related to its production. There is still a lot of controversy about the health benefits of consuming microgreens. Some researchers believe that there is currently not enough scientific evidence to support a higher nutrient level in microgreens than in mature plants. In this review, we discuss whether microgreening is a great addition to gardening or not. Still, other prospects for the future of this product indicates that the demand of the market for the microgreens will be strong especially with the wide spread of home-growing facilities like phytotrons and simple growing chambers.
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