Storage and processing of farm products №9/2017
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Prohorov A.A., Ermolaeva E.O.Analysis of Labeling and Varieties of Natural and Artificial Blood Sausages Packaging, Sold in Kemerovo Trading Networks
P. 5-7 | Key words product safety; quality; blood sausages; labeling; consumer preferences; packaging. Abstract |
References 1. Poznyakovskii V. M. Ekspertiza myasa i myasoproduktov [Examination of meat and meat products]. Novosibirsk, Publishing House of the Novosibirsk State University, 2001. 526 p. 2. Foodstuffs. GOST R 51?074-2003 Food products. Information for the consumer. General requirements. Enter. 29.12.2003. (In Russ.) 3. Prokhorov A. A., Ermolaeva E. O. [Analysis of the peculiarities of the assortment of blood sausages, sold in Kemerovo]. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya, 2016, no. 5-6 (353-354), pp. 89-92. (In Russ.) 4. Federal State Statistics Service of the Kemerovo Region [Electronic resource]. URL: http://kemerovostat.gks.ru. (In Russ.) 5. Tikhonova O. Yu., Reznichenko I. Yu., Zorkina N. N. [A study of consumer preferences for marking and assessing its quality]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2015, no. 1, pp. 61-67. (In Russ.) 6. Prokhorov A. A., Ermolaeva E. O. [Identification of consumer preferences regarding the marking of blood sausages for the purpose of analyzing and evaluating the quality of labeling of products of this type that are sold in trade networks in Kemerovo]. Pishchevye innovatsii i biotekhnologii: Materialy V Mezhdunar. nauch. konf. [Food Innovations and Biotechnologies: Proc. of the 5th Intern. sci. conf.]. Kemerovo, 2017, pp. 600-602. (In Russ.) |
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Authors Prohorov Alexander Andreevich, Post-graduate Student; Ermolaeva Evgeniya Olegovna, Doctor of Technical Science, Professor Kemerovo Institute of Food Science and Technology (University), 47 Stroiteley Boulevard, Kemerovo, Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. |
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Andreev N.R., Goldstein V.G., Nosovskaya L.P., Alikaeva L.V.Processing of Triticale Flour for Gluten and Starch
P. 8-11 | Key words gluten; starch; flour; triticale. Abstract |
References 1. Grabovets A. I. et al. [Selection of triticale for fermentation: results and problems]. Zernobobovye i krupyanye kul'tury, 2015, no. 2, pp. 63-68. (In Russ.) 2. Kononenko S. I., Gulits A. F. [Extrusion of triticale as a factor in improving the efficiency of geese breeding]. Sb. nauchnykh trudov Vserossiiskogo nauchnoissledovatel'skogo instituta ovtsevodstva i kozovodstva [Collection of scientific works of the AllRussian Scientific Research Institute of sheep and goat breeding]. 2014, vol. 2, no. 7, pp. 130-133. (In Russ.) 3. Kryuchkova T. E. [Improvement of technological parameters of bread from flour triticale with the help of wheat gluten]. Nauchnyi zhurnal KubGAU, 2012, no. 82 (08). Available at: http://ej. kubagro.ru/ 2012/08/pdf/01/pdf. (In Russ.) 4. Koryachkina S. Ya., Kuznetsova E. A., Cherepkina L. V. Tekhnologiya khleba iz tselogo zerna tritikale [Technology of bread from whole grain of triticale]. Orel, 2012. 5. Meleshkina E. P. et al. [Evaluation of the quality of grain triticale]. Khleboprodukty, 2015, no. 2, pp. 48-49. (In Russ.) 6. Andreev N. R. et al. [Quality of dry feed from secondary products of grain processing triticale on starch]. Dostizheniya nauki i tekhniki APK, 2016, vol. 30, no. 11, pp. 73-75. (In Russ.) 7. Andreev N. R. Osnovy proizvodstva nativnykh krakhmalov [Basics of production of native starches]. Moscow, Pishchepromizdat, 2001. 289 p. 8. Starch: Chemistry and Technology (3rd edition), Edited by James BeMiller and Roy Whistler, Academic Press, 2009. 894 ð. 9. Fomicheva A. A. et al. [Direction and results of selection of spring triticale in the Middle Don]. Agronomiya i lesnoe khozyaistvo, 2015, no. 2, pp. 43-46. (In Russ.) |
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Authors Andreev Nikolai Rufeevich, Doctor of Technical Science, Corresponding Member of RAS; Goldstein Vladimir Georgievich, Candidate of Technical Science; Nosovskaya Lilia Petrovna; Alikaeva Larisa Vladimirovna All-Russia Research Institute for Starch Products, 11 Nekrasova str., Kraskovo, Moscow Region, 140?051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Medrish M.E., Abramova I.M., Gavrilova D.A., Pavlenko S.V.The Use of High-performance Liquid Chromatography to Identify Phenolic and Furan Compounds in Aged Grain Distillates
P. 12-15 | Key words aged grain distillates; high-performance liquid chromatography; spectrophotometric detector; phenolic compounds; furan compounds. Abstract |
References 1. Makarov S. Yu. Osnovy tekhnologii viski [Basics of whiskey technology]. Moscow, Probel2000 Publ., 2011. 196 p. 2. Savchuk S. A., Vlasov V. N. [Identification of wine production using highperformance chromatography and spectrometry]. Vinograd i vino Rossii, 2000, no. 5, pp. 5-12. (In Russ.) 3. Lobo I., Mozeto A. A., Cass Q. B. Determination of phenolic compoumnds from oxidation of lignin lake sediments by highperformance liquid chromatography. Chromatographia, 2000, vol. 52, no. 11/12, pp. 727-731. 4. RodriguezDelgado M. A. Separation of phenolic compounds by highperformamce liquid chromatography with absorbance and fluorimetric detection. J. Chromatogr. A., 2001, vol. 912, no. 2, pp. 249-257. 5. Jandera P. RPHPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using CoulArray detector. J. Sep. Sci., 2005, vol. 28, pp. 1005-1022. 6. Ursul O. N., Pochitskaya I. M., Kurchenko V. P. [Investigation of physical and chemical processes with aging of cognac spirits]. Pishchevaya promyshlennost', 2009, no. 4 (2), pp. 81-89. (In Russ.) 7. Ursul O. N., Kurchenko V. P., Pochitskaya I. M. [Evaluation of the authenticity of cognac products]. Trudy BGU, 2009, vol. 4, p. 11. (In Russ.) |
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Authors Medrish Marina Eduardovna, Candidate of Technical Sciences; Abramova Irina Mikhailovna, Doctor of Technical Sciences; Gavrilova Darya Alekseevna; Pavlenko Svetlana Vladimirovna All-Russian Scientific Research Institute of Food Biotechnology - branch of FRC of Nutrition, Biotechnologie and Food Safety, 4b Samokatnaya str., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gematdinova V.M., Kanarskaya Z.A., Kanarskiy A.V.Enzymatic Isolation of b-glucan from Oat Cucumbers
P. 16-19 | Key words beta-glucan; hydrobarothermic, alkaline enzymatic treatment; îat bran. Abstract |
References 1. Francelino E. A., Vieira R. L., Vasques T. A., Gilberto M. Z., Vicente R. S., Jos? L. P. Effect of betaglucans in the control of blood glucose levels of diabetic patients: a systematic review. Nutricion Hospitalaria, 2015, 31 (1). 170 p. 2. Gangopadhyay N., Hossain M. B., Rai D. K., Brunton N. P. A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies. Molecules, 2015, 20. 10?884 p. 3. Hozlar P., Valcuhova D., Jancik D. Influence of complete feed mixture containing naked oat of the Tatran variety on parameters of utility and quality of eggs of laying hens. Slovak J. Anim. Sci., 2014, 47 (2). 83 p. 4. Varma P., Bhankharia H., Bhatia S. Oats: A multifunctional grain. J Clin Prev Cardiol., 2016, 5. 9 p. 5. Ahmad W. S., Rouf T. S., Bindu B., Ahmad N. G., Amir G., Khalid M. Oats as a functional food. A review. Universal Journal of Pharmacy, 2014, 3. 6. Daou C., Zhang H. Oat BetaGlucan: It?s Role in Health Promotion and Prevention of Diseases. Comprehensive Reviews in Food Science and Food Safety, 2012, 11. 355 p. 7. Ahmada A., Muhammad F. A., Zahoorb T., Nawazc H., Ahmedd Z., Elsevier B. V. Extraction and characterization of betadglucan from oat for industrial utilization. All rights reserved, 2016, 46. 304 p. 8. Salomatov A. S. [The use of amylolytic and proteolytic enzymes to obtain betaglucan from barley]. Prikladnaya biokhimiya i biotekhnologii, 2016, no. 4 (2), pp. 13-19. (In Russ.) 9. Morozova Yu. A. et al. [Biosynthesis of xylanases and cellulases with fungi of the genus trichoderma on the postalcohol bard]. Vestnik Kazanskogo tekhnologicheskogo universiteta, 2012, vol. 15, no. 19, pp. 120-122. (In Russ.) 10. Mamadyusufova M. G. et al. [The content of wheat starch and protein and its wild relatives growing in different conditions]. Moscow, Biokhimiya Rastenii, 2013, vol. 56, no. 10, pp. 832-836. (In Russ.) |
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Authors Gematdinova Venera Maratovna, Post-graduate Student; Kanarskaya Zosya Albertovna, Candidate of Technical Science; Kanarskiy Albert Vladimirovich, Doctor of Technical Science, Professor Kazan National Research Technological University, 68 Karl Marx str., Kazan, 420015, Republic of Tatarstan, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Polyakov V.A., Abramova I.M., Medrish M.E., Gavrilova D.A., Pavlenko S.V.Àpplication of High-performance Liquid Chromatography for Research Organic Acids and Carbohydrates in the Wort and Mash
P. 20-23 | Key words high performance liquid chromatography; mash; glucose; maltose; lactic acid; organic acids; wort; carbohydrates; acetic acid. Abstract |
References 1. Abramova I.M. Nauchnoe obosnovanie metodologii kompleksnogo kontrolya spirtovogo i likerovodochnogo proizvodstva s tsel'yu povysheniya kachestva i bezopasnosti alkogol'noi produktsii: Avtoref. dis. dra tekhn. nauk [Scientific substantiation of the methodology of integrated control of alcohol and distillery production with the purpose of improving the quality and safety of alcohol products: Dr. Diss. (Techn. Sci.)]. Moscow, 2014. 2. GOST 31683–2012 Grain starchcontaining raw materials for the production of ethyl alcohol. Methods for determining the mass fraction of fermentable carbohydrates. Enter. 2013.07.01. Moscow, Standardinform, 2013. 24 p. (In Russ.) 3. Abramova I.M. Instruktsiya po tekhnokhimicheskomu i mikrobiologicheskomu kontrolyu spirtovogo proizvodstva [Instruction on the technochemical and microbiological control of alcohol production]. Moscow, Deli print, 2007. 480 p. 4. Deriy E. et al. Refinement of the physical and chemical methods for the determination of sugars. Ukrainian Journal of Food Science, 2013, vol. 1, pp. 54–58. 5. Alferov V.A., Arlyapov V.A., Kamanin S.S. [Determination of carbohydrates and alcohols in semi alcohol productions using biosensors]. Izvestiya Tul'skogo gosudarstvennogo universiteta, 2010, issue 2, pp. 247–255. (In Russ.) 6. Goeij S. Quantitative analysis methods for sugars. University of Amsterdam, 2013. 7. Escudero R.R. Optimization of carbohydrate silylation for gas chromatography. J. of Chromatography A, 2004, vol. 1027, pp. 117–120. 8. Fuzfai Z. et al. Simultaneous Identification and Quantification of the Sugar, Sugar Alcohol and Carboxylic Acid Contents of Sour Cherry, apple and Beer fruits as their Trimethylsilyl Derivates, by GasChromatographyMass Spectrometry. J. Agric Food Chem., 2004, vol. 52, vol. 7444–7452. 9. Ram´rez S.C. et al. Indirect determination of carbohydrates in wort samples and dietetic products by capillary electrophoresis. Journal of the Science of Food and Agriculture, 2005, vol. 85, pp. 517–521. 10. Klamp C.W., Buchberger W. Determination of carbohydrates by capillary electrophoresis with electro spray mass spectrometric detection. Electrophoresis, 2001, vol. 22, pp. 2737–2742. 11. Jurkova M., Cejka P., Sterba K. Determination of Total Carbohydrate Content in Beer Using Its Precolumn Enzymatic Cleavage and HPLCRI. Food Anal. Methods, 2014, vol. 7, pp. 1677–1686. 12. Stemmelen A. Determining the sugar content in grape juice by HPLCRID. Master Analysis and Control, 2012. 13. GOST 55761–2013 Kneading, wort, brew from food raw materials. Determination of the mass concentration of cations, anions of organic and inorganic acids by the method of capillary electrophoresis. Enter. 2013.11.08. Moscow, 2014. 13 p. (In Russ.) 14. Abramova I.M., Medrish M.E., Polyakov V.A. [Application of the method of ion chromatography in the control of the ingredient composition of alcohol products]. Sb. materialov vserossiiskoi nauchnoprakt. konf. «Sovremennye biotekhnologii pererabotki sel'skokhozyaistvennogo syr'ya i vtorichnykh resursov» [Collection of materials of AllRussian scientific and practical. Conf. «Modern biotechnologies for the processing of agricultural raw materials and secondary resources»]. Moscow, Rossel'khozakademiya Publ., 2009, p. 5. (In Russ.) |
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Authors Polyakov Victor Antonovich, Doctor of Technical Science, Academician of RAS, Abramova Irina Mikhailovna, Doctor of Technical Sciences; Medrish Marina Eduardovna, Candidate of Technical Sciences; Gavrilova Darya Alekseevna; Pavlenko Svetlana Vladimirovna All-Russian Scientific Research Institute of Food Biotechnology - branch of FRC of Nutrition, Biotechnologie and Food Safety, 4b Samokatnaya str., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Romanchikov S.A., Alekseev G.V., Leu A.G., Karpachev D.V.Grinding of Food Raw Materials in Unconventional Ways
P. 24-28 | Key words high-speed impact; minimal contamination; aggregate design; principle of self-reduction; grinding technique. Abstract |
References 1. Reusch H. Energiespared zerrleinern in GutbettWalzenmuhlen. KugerllagenZ. S., no. 233, pp. 20-29. 2. Alekseev G. V., Pal'chikov A. N., Karpachev D. V., Zolotareva A. A. Struinyi dispergator pishchevykh dobavok [Jet dispersant of food additives]. Patent RF No. 170192. St. Petersburg State University of Information Technologies, Mechanics and Optics; 18.04.2017. 3. Aksenova O. I., Alekseev G. V., Karpachev D. V. [Features of preparation of calciumcontaining food additives for use]. Vzaimodeistvie nauki i obshchestva: problemy i perspektivy: Sb. statei Mezhdunar. nauchnoprakt. konf. [The interaction of science and society: problems and perspectives: Collection of articles of Intern. scientific and practical conf.]. Ufa, 2015, pp. 28-30. (In Russ.) 4. Alekseev G. V., Karpachev D. V., Likhonina E. I. [Technology of production of egg shell flour]. Energosberegayushchie tekhnologicheskie kompleksy i oborudovanie [Energysaving technological complexes and equipment]. Ed. by V. S. Bogdanov. Belgorod, 2016, pp. 87-90. (In Russ.) 5. Alekseev G. V., Kondratov A. V. Perspektivy primeneniya kavitatsionnogo vozdeistviya dlya izmel'cheniya pishchevykh produktov [Prospects for applying cavitation effects for grinding food products]. Saratov, 2013. 6. Alekseev G. V. et al. [Evaluation of the competitiveness of an innovative technical solution]. Nauchnyi zhurnal NIU ITMO. Seriya: Ekonomika i ekologicheskii menedzhment, no. 4, pp. 137-146. (In Russ.) 7. Mosina N. A., Alekseev G. V. Abrazivnaya obrabotka kartofelya i ovoshchei s diskretnym energopodvodom [Abrasive processing potatoes and vegetables with discrete energy supply]. Saratov, 2013. |
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Authors Romanchikov Sergey Aleksandrovich, Candidate of Technical Sciences Military Academy of Logistics named Army General A. V. Khruleva, 8 Makarova emb., St. Petersburg, 199034, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Alekseev Gennady Valentinovich, Doctor of Technical Sciences, Professor; Leu Anna Genadievna, graduate student; Karpachev Dmitry Vladimirovich, graduate student St. Petersburg National Research University of Information Technology, Mechanics and Optics, 49 Kronverksky av., St. Petersburg, 197101, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS?PRODUCTS
Goldstein V.G., Nosovskay L.P., Adikaeva L.V., Nekrasova O.A., Kovtunov V.V.The Study of Varieties and Hybrids of Grain Sorghum Breeding All-Russian Research Institute of Grain Crops aftår I. G. Kalinenko as Raw Material for Starch Production
P. 29-31 | Key words yield of starch; protein; varieties and hybrids of sorghum. Abstract |
References 1. Filippova N. I. Sorgo, kak syr'e dlya proizvodstva krakhmaloproduktov [Sorghum, as a raw material for the production of starch products]. Moscow, Central Research Institute of Information and TechnicalEconomic Research of Food Industry Publ., 1971. 45 p. 2. Caransa A., Bakker W. Modern Process for the Production of Sorghum Starch. Starch, 1987, vol. 39, issue 11, pp. 381-385. (In Russ.) 3. Sheriff M. et al. Hydrolysis of gelatinized maize, millet and sorghum starch by amylases of Aspergillusniger. Bioscience Research, 2012, vol. 9 (2), pp. 92-93. 4. Kleih U. et al. Industrial Utilization of Sorghum in India. SAT eJournal | ejournal.icrisat.org., 2007, vol. 3, issue 1. 5. Yongfeng Ai. et all. Starch Characterization and Ethanol Production of Sorghum. Journal of Agricultural and Food Chemistry, 2011, vol. 59 (13), pp. 7385-7392. 6. Kazhymurat A. T. et al. [Quality indicators of molasses obtained from sorghum starch]. Vestnik Almatinskogo tekhnologicheskogo universiteta (Almaty), 2013, no. 4, pp. 13-16. (In Russ.) 7. Pozdnyakova T. A., Sharova N. Yu., Malinovskii B. N. [Grain and sugar sorghum - raw materials for the production of citric acid]. Khranenie i pererabotka sel'khozsyr'ya, 2011, no. 7, pp. 63-65. (In Russ.) 8. Markelova V. N., Fomichev Yu. P., Nikanova L. A. [Chemical composition of extruded grains, legumes and oilseeds]. Kormoproizvodstvo, 2013, no. 9, pp. 41-44. (In Russ.) |
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Authors Goldstein Vladimir Georgievich, Candidate of Technical Sciences; Nosovskay Lilia Petrovna; Adikaeva Larisa Vladimirovna; Nekrasova Olesya Aleksandrovna All-Russian Research Institute for Starch Products, 11 Nekrasov Str., Kraskovo, Moscow region, 140?051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Kovtunov Vladimir Victorovich, Candidate of Agricultural Sciences All-Russian Research Institute of Grain Crops named after I. G. Kalinenko, 3 Nauchny Gorodok, Zernograd, Rostov region, 347?740, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Rimareva L.V., Overchenko M.B., Serba E.M., Ignatova N.I., Shelekhova N.V., Pavlenko S.V., Amelyakina M.V.Influence of Ionic Water Composition on the Quality of Concentrated Wheat Must and the Vital Activity of Osmophilous Races of Alcohol Yeast
P. 32-37 | Key words water hardness; ionic composition; concentrated wort; osmophilic yeast; ethanol. Abstract |
References 1. Stepanov V. I. et al. [Method for processing starchcontaining raw materials in the preparation of concentrated grain wort]. Proizvodstvo spirta i likerovodochnykh izdelii, 2007, no. 3, pp. 16-17. (In Russ.) 2. Polyakov V. A., Rimareva L. V. [Resourcesaving technology of alcohol]. In: Teoreticheskie osnovy pishchevykh tekhnologii [Theoretical foundations of food technologies]. Book 2. Ed. by V. A. Panfilov. Moscow, Koloss Publ., 2009, pp. 1280-1305. (In Russ.) 3. Rimareva L. V. et al. [Features of the selected races of alcohol yeast with osmophilic and thermotolerant properties]. Khranenie i pererabotka sel'khozsyr'ya, 2016, no. 10, pp. 29-34. (In Russ.) 4. Rimareva L. V. et al. [Study of the ionic composition of the nutrient medium in the process of generation of alcoholic yeast Saccharomyces cerevisiae with osmophilic properties]. Khranenie i pererabotka sel'khozsyr'ya, 2016, no. 3, pp. 41-44. (In Russ.) 5. Gordeev V. V. Rechnoi stok v okean i cherty ego geokhimii [River runoff to the ocean and features of its geochemistry]. Moscow, Nauka Publ. 160 p. 6. Shelekhova N. V., Polyakov V. A., Rimareva L. V. [Capillary electrophoresis as a highly effective analytical method for studying the composition of complex biological media]. Pivo i napitki, 2017, no. 2, pp. 34-38. (In Russ.) 7. Kravchuk Z. D., Kurin M. V. [The quality of natural water is the basis of highquality vodka]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 1, pp. 30-33. (In Russ.) 8. Abramova, I. M. et al. [The importance of the ionic composition of vodkas in the control of alcohol products]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 2, pp. 20-23. (In Russ.) 9. Rimareva L. V. et al. [The influence of enzymatic systems on the biochemical composition of grain wort and the cultural properties of the osmophilic race of alcohol yeast Saccharomycescerevisiae]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 1, pp. 18-19. (In Russ.) 10. Shelekhova N. V., Rimareva L. V. [Investigation of the ionic composition of intermediates of alcohol production using the methods of capillary electrophoresis]. Proizvodstvo spirta i likerovodochnykh izdelii, 2012, no. 3, pp. 25-27. (In Russ.) 11. Turshatov M. V., Polyakov V. A., Ledenev V. P. [Technological bases of alcohol production with increased organoleptic parameters]. Proizvodstvo spirta i likerovodochnykh izdelii, 2008, no. 2, pp. 29-31. (In Russ.) 12. [A strain of yeast Saccharomyces cerevisiae 1039, having osmophilic properties, for producing alcohol]. Patent RF No. 2378366, cl. C12N1/16; C12P7/06; 10.01.2010. (In Russ.) 13. Polyakov V. A. et al. Instruktsiya po tekhnokhimicheskomu kontrolyu spirtovogo proizvodstva [Instructions for the technochemical control of alcohol production]. Moscow, DeLi print, 2007. 780 p. |
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Authors Rimareva Lyubov Vyacheslavovna, Doctor of Technical Sciences, Professor, Academician of the RAS; Overchenko Marina Borisovna, Candidat of Technical Science; Serba Elena Mikhailovna, Doctor of Biological Science, Professor; Ignatova Nadezhda Iosifovna; Shelekhova Natalia Viktorovna, Candidate of Economic Science; Pavlenko Svetlana Vladimirovna, Post-graduate Student; Amelyakina Maria Valentinovna All-Russian Scientific Research Institute of Food Biotechnology - branch of FRC of Nutrition, Biotechnologie and Food Safety, 4b Samokatnaya str., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGICAL PROCESSES, MACHINES AND?EQUIPMENT
Karelina E.B., Blagoveschenskaya M.M., Klekho D.Yu.Using a Neural Network Controller to Control the Bulk Process of Flour Storage
P. 38-40 | Key words control algorithm; flour; neural network; neural network controller. Abstract |
References 1. Karelina E. B. et al. [Automation of bulk flour storage process]. Khranenie i pererabotka sel'khozsyr'ya, 2015, no. 4, pp. 12-15. (In Russ.) 2. Blagoveshchenskaya M. M. et al. [Structuralparametric modeling as a tool for determining the quality criterion in a bulk flour storage warehouse]. Khranenie i pererabotka sel'khozsyr'ya, 2015, no. 4, pp. 36-39. (In Russ.) 3. Koteleva N. I., Vasil"eva N. V. [Neural network controller for complex process control]. Zapiski Gornogo instituta, 2013, no. 202, pp. 254-256. (In Russ.) 4. Karelina E. B., Blagoveshchenskaya M. M., Klekho D. Yu. [Application of neural network methods of analysis and data processing for quality control of flour during storage]. Sb.: Obshcheuniversitetskaya studencheskaya konferentsiya studentov i molodykh uchenykh "Den' nauki" [Collection "General University Student Conference of Students and Young Scientists "The Day of Science"]. Moscow, 2017, pp. 271-275. (In Russ.) 5. Karelina E. B., Blagoveshchenskaya M. M., Klekho D. Yu. [Software and hardware complex for quality control of flour at its unpacked storage]. Sb.: Obshcheuniversitetskaya studencheskaya konferentsiya studentov i molodykh uchenykh "Den' nauki" [Collection "General University Student Conference of Students and Young Scientists "Day of Science"]. Moscow, 2017, pp. 275-279. (In Russ.) |
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Authors Karelina Ekaterina Borisovna; Blagoveschenskaya Margarita Mikhailovna, Doctor of Technical Sciences, Professor Moscow State University of Food Production, 11 Volokolamskoe highway, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Klekho Dmitry Yurievich, Candidate of Technical Sciences Russian State University for the Humanities, 6 Miusskaya square, GSP-3, Moscow, 125993, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |