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Food processing Industry №2/2024


Tumanova A. E., Tipsina N. N., Strupan E. A., Demidenko G. A.Obtaining iris using powder from blueberry fruits

P. 6-9 DOI: 10.52653/PPI.2024.2.2.001

Key words
sugary confectionery, biologically active substances, blueberry fruits, iris, nutritional value

In recent years, the search for a new functional raw material capable of having a regulating effect on the human body, the use of which will increase the nutritional value of food products, has been relevant. Researchers pay great attention to wild plants that grow widely in Siberia and the Arctic regions of Russia, are available for use, environmentally safe, and have a valuable chemical composition. In the work, as a source of biologically active substances, it is proposed to use powder obtained from blueberry fruits in the production of sugar confectionery. Blueberry fruits, a perennial deciduous plant of the heather family, have valuable properties, contain citric, malic, as well as benzoic, ellagic, folic acids, glucose, fructose, pectin, tannins, dietary fiber. Powder from blueberry fruits, obtained by freeze-drying with subsequent grinding, is a loose product of sour taste and pleasant berry aroma. The aim of the work was to establish the rational content of blueberry powder in the formulation while preserving the consumer properties of iris and maximizing the saturation of the composition with functional nutrients. The effect of different dosages of blueberry fruit powder in the amount of 20 %, 30 %, 40 %, 50 %, as a substitute for cocoa powder in the iris formulation, for its organoleptic and physico-chemical properties. To assess the quality of products in accordance with GOST 6478-2014, the taste and smell, shape, structure, consistency of iris (GOST 5897-90), as well as the mass fraction of dry substances (humidity) (GOST 5900-2014) and the mass fraction of reducing substances (GOST 5903-89) were determined. The nutritional value of the products was determined by calculation. The conducted studies, as well as the results of the tasting, made it possible to establish the range of application of blueberry powder in the iris recipe, it amounted to 40-50 % of the prescription amount of cocoa powder per dry substance and to develop a recipe for Blueberry iris of increased nutritional value. The high quality of new products of increased nutritional value allowed us to recommend a new variety of "Blueberry Iris" for production. The use of natural resources of Siberia and the Arctic regions expand the base of functional raw materials and make it possible to provide the population of Russia with full-fledged food.

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Tumanova Alla E., Doctor of Technical Sciences, Professor
Russian Biotechnological university (ROSBIOTECH),
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Tipsina Nelly N., Doctor of Technical Sciences, Professor,
Demidenko Galina A., Doctor of Technical Sciences, Professor
Krasnoyarsk State Agrarian University,
19, Chernisheva str., Krasnoyarsk, 660130, 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.
Strupan Ekaterina A., Doctor of Technical Sciences, Professor
Siberian Federal University,
2, Prushinskoy str., Krasnoyarsk, 660075, This email address is being protected from spambots. You need JavaScript enabled to view it.

Sergun V. P., Ageenko D. D., Poznyakovsky V. M.Food systems of health-improving nutrition: biologically active complex for normalization of functional disorders of the autonomic nervous system

P. 10-15 DOI: 10.52653/PPI.2024.2.2.002

Key words
food systems, health nutrition, specialized product, characterization, effectiveness in vegetovascular dystonia

Biologically active complex in the form of biologically active additive (BAA), which formulation includes sunflower oil (97 %) and lipids (phospho- and glycolipids), isolated by extraction from antlers of the Altai red deer (3 %) is developed. Characterization of active principles of antlers, synergistic properties of which are directed on correction of metabolic disorders of vegetative nervous system (VNS) on type of panic attacks (PA) is given. Regulated quality indicators of the specialized product on organoleptic and physico-chemical indicators are defined: density, g/cm3 - from 0,88 to 0,94, acid number, GCON per 100g., not more 4,0, peroxide number, mmol/kg, not more 10. The study of safety criteria at the end of the technological process allowed us to determine the storage period - 12 months at a temperature of 2…10 °C. The effectiveness and functional orientation of dietary supplements were studied by prescribing them to patients with disorders of the vegetative nervous system, sublingually, orally, 10 drops once before or during meals in the first half of the day for four weeks. Screening-diagnostics of ANS disorders was carried out, the following were studied: manifestations of PA, distributions of adaptation reactions, ANS state, hormonal status, spontaneous and FGA-stimulated production of Th1- and Th2- lymphocytes of peripheral blood cytoxins in patients before and after taking the specialized product. The effectiveness of the action of the dietary supplement is realized in the following directions: increasing the level of stress resistance and adaptability of the organism; normalization of the vegetative nervous system function by reducing the tone of its sympathetic department; normalization of stress-regulating hormones-cortisol and stimulated insulin by reducing their content; ensuring cytoxin balance - production of key cytokines affecting the function and interrelation of the hormonal, nervous and immune systems. The results of clinical trials of the specialized product indicate a decrease in the severity, duration and frequency of PA and, in general, the effectiveness of the developed form of dietary supplements for the prevention and therapy of vegetovascular dystonia of the PA type.

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3. Amakacheva A. T., Morozova V. M. Vegetative-vascular dystonia and panic disorders. Perspectivnie nauchnie issledovaniya: opyt, problem i perspective razvitiya = Prospective scientific research: experience, problems and prospects of development. 2021:175-181 (In Russ.).
4. Gurbanova U. S. Panic attacks: psychological and pedagogical picture and dynamics of the state. Problemi i tendentsii nauchnikh preobrazovaniy v usloviyakh transformatsii obschestva = Problems and trends of scientific transformations in conditions. 2021:121 (In Russ.).
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6. Kalchenko T. S. The development of mental self-regulation as a condition for overcoming vegetative-vascular dystonia. Actualnie problemi zdorov'esberezheniya v sovremennom obschestve = Actual problems of health saving in modern society. 2020P:61-64 (In Russ.).
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Sergun Valeriy P., Candidate of Chemical Sciences
Biolit Company,
4, bld. 3, office 16, Academicesky Avenue, Tomsk, Russia, 634055, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ageenko Dar'ya D., master student
Kemerovo State University,
6, Krasnaya str., Kemerovo, Russia, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.
Poznyakovskiy Valeriy M., Doctor of Biological Sciences, professor, honored worker of science of the Russian Federation
Kemerovo State Medical University,
22A, Voroshilov str., Kemerovo, Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.

Gribovа N. A., Perova I. B. Influence of processing methods of strawberries on the content of ellagic acid derivatives

P. 16-19 DOI: 10.52653/PPI.2024.2.2.003

Key words
ellagic acid, garden strawberries, processed products

Fresh berries and their processed products contain a high concentration of healthy phenolic compounds. Especially among phenolic compounds, ellagic acid is isolated, which has strong antioxidant, anti-inflammatory and anti-allergic properties. Ellagic acid is a water-soluble antioxidant from the class of polyphenols related to hydroxybenzoic acid. Phenolic acid has an anti-carcinogenic effect, prevents the development of cancer cells, and has hemostatic, anti-inflammatory, antimicrobial agents and a natural inhibitor of carcinogenesis in food. Studies show that the best source of ellagic acid is fresh berries. Of all types of berries and products of their processing, the most popular raw material component in the food industry is strawberry. It has all the necessary essential food and minor biologically active substances to ensure the vital functions of the body. The paper presents data on the effect of processing methods of strawberries on the content of ellagic acid. Using the method of reverse-phase high-performance liquid chromatography with diode-matrix spectrophotometric detection, ellagic acid was identified and its glycosides were identified in fresh strawberries and in their processed products. It was found that fresh strawberries contain 0.56 mg/100 g of ellagic acid and three glycosides: hexoside (0.18 mg/100 g), rhamnoside (1.15 mg/100 g) and rhamnoside isomer (0.20 mg/100 g). In the processed products, the content of ellagic acid increased by 3-18 times, glycosides increased by 2-11 times. It was found that low-temperature and high-temperature exposure did not affect the loss of ellagic acid in berries. Processed products have strong antioxidant properties and are a valuable raw material source for food enrichment. It was revealed that dried strawberries, pre-osmotically dehydrated, best fills the daily requirement by 20 %, as a result of which, this processing product can be attributed to a functional food ingredient.

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12. Gribova N. A., Eliseeva L. G. Osmotic dehydration of fruit and berry raw materials in the food industry. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernikh tekhnologiy = Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(4):134-142 (In Russ.). https://doi.org/10.20914/2310-1202-2017-4-134-142
Gribovа Natalya A., Candidate of Technical Sciences
Plekhanov Russian Economic University,
36, Stremyanniy lane, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it.
Perova Irina B., Candidate of Pharmacy Sciences
Federal Research Centre of Nutrition, Biotechnology and Food Safety,
2/14, Ust'insky passage, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it.

Vorob'eva V. M., Vorob'eva I. S., Sarkisyan V. А., Sobolev R.V., Isakov V. A., Kochetkova A. A.Sweet proteins are promising natural sweeteners for food products

P. 20-26 DOI: 10.52653/PPI.2024.2.2.004

Key words
sweet protein, sweetener, structure, stability, sweetness coefficient

The increase in the number of alimentary-dependent diseases in the Russian Federation over the last 10 years is due to a violation of the nutritional structure, a shortage of essential nutrients, a decrease in the level of physical activity of the adult and child population. The most common disease showing steady growth is diabetes mellitus. According to the Federal Register, as of 01.01.2023, 4 962 762 people (3.42 % of the population) were registered at the dispensary, of which 92.3 % (4 581 990) were diagnosed with type 2 diabetes. 80-90 % of patients with type 2 diabetes have obesity of varying severity. One of the most important factors in the prevention and treatment of these diseases is diet therapy, which provides, along with reducing the caloric content of the diet, reducing the amount of fat, and limiting sugar consumption to the maximum. It is possible to achieve the desired results by modifying the carbohydrate composition of food products by replacing sugar with sweeteners. Scientific data on the harmful side effects of artificial sweeteners have necessitated the search for an alternative replacement. As a result of innovative solutions, seven proteins with a sweet taste (brazzein, taumatin, monellin, mabinlin, curculin, pentadine) or modifying sour taste into sweet (mirakulin) were isolated from plant sources and studied. A common disadvantage of sweet proteins is their thermal stability, the dependence of the degree of sweetness on the pH of the medium, the feeling of a slow increase in sweetness and a long aftertaste. The interest in sweeteners of natural origin contributed to the development of not only methods for isolating sweet proteins from plant objects, but also led to the search for solutions to increase the degree of sweetness and modify properties, such as stability at elevated temperatures and changes in the pH of the medium. Modification of these properties is carried out using protein engineering methods. In the Russian Federation, thaumatin (index E957) is allowed as a sweetener, flavor enhancer and aroma enhancer, indicating the permissible content in the composition of food products.

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Vorob'eva Valentina M., Candidate of Technical Sciences,
Vorob'eva Irina S., Candidate of Biological Sciences,
Sarkisyan Varugan А., Candidate of Biological Sciences,
Sobolev Roman V., Postgraduate,
Isakov Vasiliy A., Doctor of Medical Sciences, Professor,
Kochetkova Alla A., Doctor of Technical Sciences, Professor, Corresponding Member of RAS,
Federal Research Center of Nutrition and Biotechnology,
2/14, Ust'insky passage, Moscow, 109240, 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.


Miroshnikov S. A., Sheida E. V., Duskaev G. K., Ryazanov V. A., Proskurin D. A., Ovechkin M. V., Miroshnikov I. S., Tuzikov R. A.Design and operation of a fermenter used for processing plant waste

P. 27-32 DOI: 10.52653/PPI.2024.2.2.005

Key words
bioreactor, modeling, fermentation, fermenter, plant substrates, digestibility, volatile fatty acids, nitrogen

The design and operation of bioreactors contain a wide range of engineering theories, methodologies and tools based on the ability of biological systems to transform various substrates into finished products. In our work, we present the main stages of biotechnology that affect the design of a bioreactor, requirements and elements of concepts for the design and operation of bioreactors. The team of authors designed and constructed a laboratory model of a fermenter for the disposal of industrial waste, capable of maintaining a stable temperature level of 39 °C and a pH of 6.9-7.0 for 20 days. The purpose of this study was to study the fermentation processes in a bioreactor designed for the disposal of food waste, taking into account the time factor. The effect of fermentation time on the activity of metabolic processes in the scar content of the bioreactor, as well as on the degree of decomposition of some plant substrates (linseed and hemp cake) was studied. It was found that the type of substrate and the duration of the process did not significantly affect the pH values in the fermentation fluid and the fluctuations of the values were in the range of 6.9-7.1, while the nature of fermentation changed. Fermentation of plant substrates was carried out continuously for 20 days (without additional administration), however, it was found that the activity of scar metabolites increased and persisted until 9 days of incubation, then these indicators were suppressed by 20 days of the experiment to values lower than before loading into the fermenter. The level of volatile fatty acids and nitrogenous metabolites in the contents of the fermenter maintained high values up to 9 days of fermentation, then a tendency to decrease these indicators was revealed. During the 9-day fermentation, there was a decrease in the amount of dry matter by 41.9-48.0 % and other nutritional components in the studied substrates, fat by 79.0-88.1 %, fiber by 70-30.5 %, crude protein by 31.1-3.2 % and ash by 46.9-66.7 % respectively.

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Miroshnikov Sergey A., Doctor of Biological Sciences,
Proskurin Dmitriy A., Candidate of Technical Sciences,
Ovechkin Maxim V., Candidate of Technical Sciences
Orenburg State University,
13, Pobedy Avenue, Orenburg, Russia
460018, 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. ,
Duskaev Galimzhan K., Doctor of Biological Sciences,
Ryazanov Vitaliy A., Candidate of Agricultural Sciences,
Miroshnikov Ivan S., Candidate of Agricultural Sciences,
Tuzikov Roman A., graduate student
Federal Scientific Center for Biological Systems and Agricultural Technologies RAS,
29, January 9 str., Orenburg, Russia, 460000, 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.
Sheida Elena V., Candidate of Biological Sciences
Orenburg State University,
13, Pobedy Avenue, Orenburg, Russia, 460018, This email address is being protected from spambots. You need JavaScript enabled to view it.
Federal Scientific Center for Biological Systems and Agricultural Technologies RAS,
29, January 9 str., Orenburg, Russia, 460000

Duganova A. Yu., Shpak A. V.Screening of cultures of lactococci with low postoxidative activity

P. 33-37 DOI: 10.52653/PPI.2024.2.2.006

Key words
collection of microorganisms, lactic acid bacteria, Lactococcus, acid-forming activity, titratable acidity, post-oxidation, fermented milk products

One of the main tasks set for dairy producers is to increase the volume of production of products with a long shelf life. An important parameter that reduces the quality of dairy products during storage is the defect "excessive acidity". Therefore, more and more attention is being paid to the use in the production of starter cultures with a regulated lactic acid process, which have a "stop-effect". In the production of many fermented dairy products, the starter microflora is represented by microorganisms of the genus Lactococcus. The characteristic of microorganisms of this genus is given, the evolution of the names of species and subspecies of mesophilic lactic acid Lactococcus is described, their taxonomic position is clarified. The process of regulating the lactic acid process in the production and storage of dairy products is described by selecting starter cultures capable of providing a normal level of acid formation during fermentation, but low under cooling conditions. Strains with low post-oxidative activity are considered promising. The acid-forming and post-oxidative activity of 30 collection strains of Lactococcus was studied under conditions simulating the main stages of the production technology of fermented milk products at milk processing enterprises. Data on the dynamics of acid formation and post-oxidative activity of the studied strains of Lactococcus are presented. Strains with low, medium and high post-oxidative activity were identified, their percentage ratio from the total number of studied cultures was determined. It was found that among the collection cultures of the Experimental Biofactory of VNIIMS there are 33.3 % of Lactococcus lactis ssp. lactis and 36.4 % of Lactis spp. cremoris cultures promising for use in the production of bacterial starter cultures with low oxidative activity. To determine the level of significance of the studies and the reliability of the differences between the groups of strong and weak acid-forming agents of the studied strains was mathematical processing was carried out in the Microsoft Excel 2010 program using a data analysis software package. As a result of the ranking of L. lactis and L. cremoris cultures by acid formation, the null hypothesis is rejected, the general dispersions of strong and weak acid-forming agents are not the same, while there are significant differences between groups of acid-forming agents. The value of the reliability of the differences calculated using the applied data analysis package determines the high level of significance of the conducted studies and cannot be explained by random reasons. Promising strains with low post-oxidative activity were selected for use as starter microorganisms for the production of sour cream and curdled milk.

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Duganova Anna Yu.,
Shpak Anna V.
All-Russian Scientific Research Institute of Butter and Cheese Making - Branch of the Gorbatov Federal Scientific Center for Food System, Experimental Biofactory,
19, Krasnoarmeisky boulevard, Uglich, 152613, This email address is being protected from spambots. You need JavaScript enabled to view it.


Shelekhova N. V, Abramova I. M., Shelekhova T. M., Skvortsova L. I., Poltavskaya N. V., Amelyakina M. V.Expertise alcoholic beverages based on digital databases

P. 38-43 DOI: 10.52653/PPI.2024.2.2.007

Key words
anions, alcoholic beverages, capillary electrophoresis, identification, quality, expertise, artificial intelligence, database

In order to identify products of poor quality and unsafe for the health of citizens, regulatory organizations conduct an examination of alcoholic beverages using instrumental methods of analysis, including gas chromatography, gas chromatography-mass spectrometry, and capillary electrophoresis. Readings of analytical signals from instruments, presented in the form of graphs, can serve as "fingerprints" for comparison with "typical" samples even without detailed identification of individual peaks, however, this is a long and labor-intensive process that requires a lot of practical experience and attentiveness of the laboratory assistant. The article elaborates the methodological basis for creating a model based on the use of neural networks for processing a database of electrophoretic profiles of alcoholic beverages. Digital technologies can significantly simplify and speed up the process of comparative analysis of graphic images of measurement results based on the use of computer vision algorithms for automatic recognition and comparison of characteristic features of graphic images, such as shape, height, width and distance between peaks in electropherograms. During the study, a conceptual model "Quality Control of Alcohol Products" was developed. The need has been identified and the technical feasibility of creating an electronic database of electropherograms obtained using the capillary electrophoresis method has been experimentally confirmed. To optimize the visual control of alcoholic beverages based on the "fingerprint" method, the "Electrophoretic profiles of distilled alcoholic beverages" database was designed. To fill the database, we generated a data array in the form of 50 electropherograms of distilled alcoholic beverages: whiskey, rum, tequila, moonshine, rum and grain distillates of various geographical origins, obtained during this study. The database will automate the identification of 16 target anions of organic and inorganic acids, most typical for drinks prepared on the basis of distillates. Presumably, the use of the developed concept, based on the use of digital technologies to assess the identity of electrophoresis, will lead to an increase in identification accuracy and a reduction in time spent on data processing by more than 90 %.

1. Shelekhova N. V., Shelekhova T. M., Skvorcova L. I., Poltavskaya N. V. Current state and prospects of development of quality control of alcoholic beverages. Рischevaya promyshlennost' = Food industry. 2019;(4):117-118 (In Russ.). DOI: 10.24411/0235-2486-2019-10059.
2. Horoshevskiy V. F. Designing software systems under the control of ontologies: models, methods, implementations. Ontologii proektirovaniya = Design ontologies. 2019;4(34):429-448 (In Russ.). DOI: 10.18287/2223-9537-2019-9-4-429-448.
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5. Shelekhova N. V., Abramova I. M., Shelekhova T. M. Prospects of artificial intelligence in quality control and safety of alcoholic beverages: monograph. Pischevaya promyshlennost' = Food Industry. 2023:120 (In Russ.). DOI: 10.52653/978-5-89703-151-1
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13. Shelekhova N. V., Polyakov V. A., Serba E. M., Shelekhova T. M., Poltavskaya N. V. In-laboratory quality control of measurements with the use of IT technologies. Pischevaya promyshlennost' = Food industry. 2018;(10):70-73 (In Russ.). DOI: 10.24411/0235-2486-2018-00021 https://doi.org/10.24411/0235-2486-2018-00021
14. Shelekhova N. V., Abramova I. M., Shelekhova N. V., Skvorcova L. I., Poltavskaya N. V. Modern methods of quality control of alcoholic beverages to detect fraud. Pischevaya promyshlennost' = Food industry. 2023;(5):73-76 (In Russ.). DOI: 10.52653/PPI.2023.5.5.021
15. Shelekhova N. V., Polyakov V. A. Application of capillary electrophoresis methods in quality control and safety of alcoholic beverages. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2015;(11):39-42 (In Russ.).
Shelekhova Nataliya V., Doctor of Technical Sciences,
Abramova Irina M., Doctor of Technical Sciences,
Shelekhova Tamara M., Candidate of Technical Sciences,
Skvortsova Lyubov I.,
Poltavskaya Natal'ya V.,
Amelyakina Mariya V., Candidate of Technical Sciences
Russian Research Institute of Food Biotechnology - Branch of Federal Research Center of Food, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033, 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.

Alkhair A., Tveritnikova I. S., Kirsh I. A., Filinskaya Yu. A., Melesse I., Bannikova O. A.Optimization of packaging of pistachios for prolongation of the shelf life and quality assurance

P. 44-48 DOI: 10.52653/PPI.2024.2.2.008

Key words
pistachios, fat oxidation, acid number, storage, packaging material, vapor permeability, physical and mechanical properties

Pistachios are rich in nutrients, such as vitamins, minerals, various trace elements, and have medicinal properties. Pistachio trees grow in large numbers in countries such as Syria, Iran and Turkey. Pistachios are an important part of the economy of these countries. Harvested pistachios are exported to the Arab world and Europe. Every year the demand for nuts in different countries increases, which leads to the popularity of this crop. Packaging is one of the main factors of protection against climatic influences during transportation and storage of food products, which is very important for the safety of exported nuts. The article is devoted to improving the process of storing pistachios by selecting and using the optimal characteristics of packaging materials for use in the climatic conditions of the Syrian Arab Republic. One of the main indicators for the selection of materials for packaging is the study of the change in oil extracted from pistachios after storage of these nuts in polymer films, where a high acid number indicates a low quality of pistachio oil, which indicates poor preservation of nuts. As objects of study, multilayer packaging materials were used, the composition of the layers of which was previously analyzed in order to select a material that potentially has the required properties. The following research methods were used in the work: the method of uniaxial tension to determine the physical and mechanical properties; gravimetric method for determining vapor permeability; determination of the acid number of oil by titrimetric method with visual indication. As a result of the research, the following conclusions were drawn: all the studied packaging materials have low vapor permeability; high deformation and strength characteristics. After storing pistachios in bags made of packaging material containing layers of metallized polyethylene terephthalate and polyethylene, the resulting pistachio oil has the lowest acid number, which indicates the best preservation of the food product. Based on the results of the experiments, it is proposed in the Syrian Arab Republic to use this material for packaging surplus production of pistachios intended for export. It is expected that due to its barrier and physical-mechanical properties and slower fat oxidation process, this material can extend the shelf life of the product and maintain the quality of pistachios.

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Ali Alkhair, graduate student,
Tveritnikova Izabella S., graduate student,
Kirsh Irina A., Doctor of Chemical Sciences,
Filinskaya Yulia A., Candidate of Technical Sciences,
Melesse Emiru, graduate student,
Bannikova Olga A., Candidate of Technical Sciences
Russian Biotechnological University (ROSBIOTEX),
11, Volokolamskoe highway, Moscow, 125080, 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.

Eliseeva L. I., Stepanov K. M., Gudueva R. P., Darmaeva G. G.Results of the republican kumys competition-festival in Yakutia

P. 49-52 DOI: 10.52653/PPI.2024.2.2.009

Key words
mare's milk, koumiss, Yakut horse, nutritional and biological value

The article presents the results of a study of mare's milk and koumiss presented by horse breeding enterprises of Yakutia for the competition-festival "Kymys - Ayyy Ah" / "Divine Koumiss" for prizes of the head of the Republic of Sakha (Yakutia) within the framework of the national holiday "Ysyakh Tuymaady-2023". 15 enterprises took part in the competition-festival. The number of participants has increased by 2 times compared to 2015. The organizer of the competition-festival was JSC Agroholding "Tuimaada" represented by Director Efremov P.S. Mare's milk koumiss is a national drink of the Yakuts, which has dietary and healing properties. Natural koumiss is produced from mare's milk and is a milky-white liquid with a bluish tinge, slightly foaming, having a peculiar aroma and pure fermented milk taste. The aromatic and taste properties of koumiss are formed during the fermentation of mare's milk. Despite the harsh conditions of keeping and feeding, the Yakut horse gives excellent high-quality milk, which contains easily digestible components. Previously, before the ysyakh, all participants of the festival hand over products. Each batch of the product is accepted according to accompanying documents certifying quality, safety, and a veterinary certificate of the established form. Products are accepted in the presence of microbiological analyses and product safety. To assess the quality of the presented samples of koumiss, the organizing committee of the competition created a tasting commission (jury), which consisted of the chairman and members of the commission. The organoleptic evaluation of koumiss is defined as the arithmetic mean of the scores set by the members of the expert commission in the evaluation sheets participating in the commission. The evaluation of the submitted samples was carried out according to the methods provided for in the regulatory and technical documentation and according to the requirements of state standards. The decoration and presentation of the product were separately evaluated according to a five-point system.

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Eliseeva Lyudmila I., Doctor of Agricultural Sciences, Professor
Stepanov Konstantin M., Doctor of Agricultural Sciences, Professor
Arctic State University,
3, 3 km Sergelyakhskoe highway, Yakutsk, Russia, 677007, 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.
Gudueva Rozaida P.,
Darmaeva Galina G.
Republican Center for Food Technologies,
51, 50 years of the Soviet Army str., Yakutsk, Russia, 677004, This email address is being protected from spambots. You need JavaScript enabled to view it.


Dementieva N. V., Boytsova T. M., Bokov A. A. Kolesnikova O. A., Avramenko V. S.Multicomponent dispersed products using aquatic biological resources similar to cheesecakes

P. 53-57 DOI: 10.52653/PPI.2024.2.2.010

Key words
dispersed products, aquatic biological resources, formulations, technology, chemical composition

Modern food production technology is aimed at searching for new resources of essential food components, using non-traditional raw materials, and developing new progressive technologies that make it possible to obtain food products with increased nutritional and biological value with specified properties and structure. Most food products are complex disperse systems. They are obtained using crushed raw materials, vegetable and animal oils, broths, other liquids and additional components. Multicomponent dispersed food systems are a good basis for obtaining food products balanced in the composition of food nutrients, since in their production there are no difficulties in administering various functional additives and adjusting their nutritional and biological value. Such products have their own advantages when consumed: products made from finely ground raw materials lighten the load on the endocrine system and stabilize the functioning of the gastrointestinal tract. The goal of the research work was to develop multicomponent dispersed products using aquatic biological resources similar to cheesecakes. The work used chemical, organoleptic, and mathematical methods of analysis. Recipes and a technological scheme for the production of multicomponent dispersed products using aquatic biological resources similar to cheesecakes have been developed. The main raw materials for the production of cheesecakes are shrimp, sockeye salmon, crab meat (imitation), fish roe, milk, curd cheese, sour cream. The results of the tasting assessment confirmed that the cheesecakes had high organoleptic indicators: a pleasant piquant taste and smell of the added components. In terms of taste, shrimp cheesecake (recipe 1) had a creamy taste with a pleasant shrimp flavor. The presence of Tobiko flying fish caviar in this recipe gave the product an original flavor and enriched it with beneficial nutrients. Cheesecake with crab sticks (recipe 2) had a pronounced original creamy, slightly sweet taste with a hint of crab meat. When tasting cheesecake with sockeye salmon (recipe 3), I felt a bright, pleasant creamy fishy taste and the aftertaste of properly selected spices that did not overpower the taste of the original raw material. The products had an airy, delicate, juicy consistency and appearance close to a classic cheesecake. Studies of the chemical composition of cheesecakes using aquatic biological resources have shown that products, depending on the recipe, contain water 70-74.1 %, protein 8.29-11.76 %, lipids 10.43-13.88 %, carbohydrates 1.73-2.06 %, mineral substances 1.21-2.63 %. The energy value of the finished product is 146.60-178.45 Kcal.

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Dementieva Natal'ya V., Candidate of Technical Sciences,
Boitsova Tat'yana M., Doctor of Technical Sciences, Professor,
Kolesnikova Olga A., undergraduate,
Avramenko Vladislav S., undergraduate
Far Eastern State Technical Fisheries University,
52B, Lugovaya str., Vladivostok, Russia, 690087, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bokov Andrey A., Head of Technology Department
1, Entuziastov microdistrict, Nikolaevka village, Elizovsky district, Kamchatsky region, Russia, 684032

Shaimerdenova D. А., Chakanova, Zh. M., Bekbolatova, M. B, Iskakova D. M., Sarbasova G. T., Omaraliyeva A. M.Development of recipes for enriched flour mixtures for bakery products. Part 2

P. 58-63 DOI: 10.52653/PPI.2024.2.2.011

Key words
flour mixtures, wheat flour, additives, enrichment, fine bran powders, oats, buckwheat, lentils

Bread is one of the main food items. The main role of bread is to give the necessary consistency and structure to the food consumed with it, which contributes to the effective functioning of the gastrointestinal tract and the intake of the necessary amount of nutrients and biologically active substances into the human body. The main component of traditional bread is wheat flour of high grades, during the production of which the content of nutrients inherent in the grain by nature is significantly reduced. The development of ways to increase the nutritional value of bread with the necessary physiological properties while maintaining high consumer characteristics is the most important task in baking. The use of finely ground bran of grain crops as one of such methods is economically and technologically justified. However, the effect of bran of such valuable grains and leguminous crops as buckwheat, oats, lentils has been little studied. The article presents research on the development of bakery flour mixtures enriched with fine powders from wheat bran, oats, buckwheat and lentils. To make flour mixtures, fine powders from wheat bran, oats, buckwheat and lentils in an amount from 10 % to 20 % were added to wheat flour of the highest grade. According to the quality of hearth bread obtained during trial baking in laboratory conditions, the baking properties of flour mixtures with different contents of fine powders were investigated. Thus, according to the results of the evaluation of the physico-chemical parameters of the hearth bread samples, it was revealed that with an increase in the dosage of fine powders from cereals and leguminous bran, the acidity of the bread crumb increases, the specific volume and porosity decrease. Thus, a rational dosage of fine powders from cereals and leguminous bran was revealed - 10 % of the flour weight, the use of which allows to obtain bread as close as possible in its physico-chemical parameters to the control sample. Four types of enriched flour mixtures for bakery products have been developed, including 90 % premium wheat flour and 10 % fine powder from buckwheat bran, lentils, oats and wheat, respectively.

1. Pakhotina I. V., Zelova L. A., Kolmakov Yu. V., Ignatieva E. Yu. Bread with a high protein content from composite flour mixtures. Hleboprodukty = Bread products. 2017;(12):49-51 (In Russ.). EDN ZUMEKD
2. Berezina N., Masalov V., Pervykh N., Khmeleva E. Physiological aspects of creating a flour polycomposite mixture for bread. III International scientific and practical conference "Problems and prospects of scientific and innovative support of the agro-industrial complex of the regions". 2021:4. https://doi.org/10.1051/bioconf/20213203003. BIO Web of Conferences 32. 03003 (2021).
3. Bekbolatova M. B., Shaimerdenova D. A., Chakanova M. Z., Iztaev A. I., Sarbasova G. T., Iskakova D. M., Esmambetov A. A., Makhambetova A. A. Obtaining Special Additives for Bakery Products from Fine-disperse Flour. Vestnik Almatinskogo tekhnologicheskogo universiteta = The Bulletin of Almaty Technological University. 2022;(4):128-138 (In Russ.). https://doi.org/10.48184/2304-568X-2022-4-128-138.
4. Vartolomei N., Turtoi M. The influence of the addition of rosehip powder to wheat flour on the dough farinographic properties and bread physico-chemical characteristics. Applied Sciences. 2021;11(24):12035. https://doi.org/10.3390/app112412035. https://www.mdpi.com/2076-3417/11/ 24/12035.
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9. Romano A., Gallo V., Ferranti P., Masi P. Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Current Opinion in Food Science. 2021;40:157-167. https://doi.org/10.1016/j.cofs.2021.04.003.
Shaimerdenova Darigash A., Doctor of Technical Sciences,
Сhakanova Zhanar M.,
Bekbolatova Meruert B., Candidate of Technical Sciences,
Iskakova Damira M., Candidate of Economic Sciences,
Sarbasova Gaini T., Doctor of Agricultural Sciences,
Omaralieva Aigul M., Candidate of Technical Sciences
LLP "Scientific and Production Enterprise "Innovator",
2, office 19, Karatal str., Astana, Republic of Kazakhstan, 010000, 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.

Sviridov D. A., Ganin M. Yu., Shilkin A. A.Features of the elemental profile of wines of the Krasnodar region

P. 64-67 DOI: 10.52653/PPI.2024.2.2.012

Key words
wine, identification, ICP-MS, elemental profile, geographical place of origin

The study of the elemental profile of wines is an important step in their identification by place of origin. Most of the elements found in wine pass through their absorption by the grape plant from the soil, which forms the "mineralogical signature" of the wine associated with the terroir. At the same time, due to various biological and geological processes, the qualitative and quantitative composition of trace elements and rare earth metals in grapes, and subsequently in wine, may tend to change over time. In this regard, it is of interest to study the change in the elemental profile of wines produced from grapes of different harvest years, using the example of specific vineyards. The objects of the study were 27 samples of wines produced in the laboratory. Grapes of red and white varieties of harvests of 2020-2022 were selected in vineyards in the village of Starotitarovskaya and the village of Sennaya on the Taman Peninsula in the Krasnodar Territory. The content of Li, Be, B, Na, Mg, Al, Si, P, S, K, Ca, Sc, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Ga, Ge, As, Se, Br, Rb, Sr was determined in the obtained wines, Y, Zr, Mo, Nb, Ru, Rh, Ag, Cd, In, Sn, Sb, Te, Cs, Ba, La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu, Hf, Ta, W, Re, Os, Ir, Pt, Au, Hg, Tl, Pb, Bi, Th, U using the ISP-MS method. As a result of the study, statistically significant differences were found between the samples of wines produced in the period from 2020 to 2022 in the following parameters: Mg, Zn, Rb, Cs, Fe, Cu, Zr, Sn, La, Ce, Lu, Hf, Bi, Th, U and Co. It was of interest to determine which of the identified elements have a pronounced trend towards an increase or decrease in mass concentration throughout the entire research period. It was found that the concentrations of Mg, Zn, Zr and Hf elements tend to increase, and the concentrations of Fe and Sn elements tend to decrease, throughout the entire study period. The revealed trends indicate the need for annual monitoring of the elemental profile of wines within the framework of the issue of identifying the place of their geographical origin. Forecasting annual changes will increase the accuracy of the statistical model, which will allow identification with a higher degree of confidence.

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Sviridov Dmitriy A., Candidate of Technical Sciences,
Ganin Mikhail Yu.,
Shilkin Alexey A.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.


Savostin S. D., Besfamil'naya Е. M., Vartanov G. V., Vasilkin D. P. Methodology for developing software for automated search for trash in a stream using computer vision equipment

P. 68-71 DOI: 10.52653/PPI.2024.2.2.013

Key words
technological process, product quality, energy saving, control system, automation, microprocessor technology, programmable logic controller, workstation, computer vision, modern technologies, ultrasonic systems

The article discusses the options for a modern solution to the problem of searching for trash in the stream, which in turn increases production efficiency, increases available resources and improves the food security of the region. Cleaning the grain heap is an important step in post-harvest processing, which allows you to increase the available resources of agricultural production, protect grain from possible damage and maintain its quality. Weed impurities have different physical and chemical properties. The principle of grain cleaning is based on the differences in such properties and the reality of separating a particle with a specific set of physical and chemical properties. Various models of separators used in modern conditions of the agro-industrial complex are considered. An automatic analyzer of impurities in grain has been studied - this is a device that is used to determine the quality of grain, the presence of impurities and other parameters. It is equipped with a built-in scale for accurate weight measurement and electronic data processing for automatic analysis of the results. It is considered what computer vision is, and how it can be used for sorting grain crops. In industry, computer vision helps automate quality control processes. One area of application for computer vision is the development of autonomous vehicles, where CV systems are used to recognize traffic signs and obstacles on the road. Computer vision can also be used to detect and identify objects, allowing machines to operate more accurately and efficiently, which helps reduce scrap, improves production efficiency, and reduces labor costs. Computer vision technology can also help detect defects and manufacturing problems. For example, multi-dimensional cameras can check for microbes on a product and identify places with mechanical damage. In the era of digital technology, processing speed and processing accuracy play a very important role, these are the qualities provided to us by equipment using computer vision.

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7. Kornev D. G. Modern tendencies of grain cleaning. Tekhnologiya i tekhnika pererabotki zerna = Technology and technology of grain processing: seminar. 2016 (In Russ.).
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11. Electronic resource: https://ekan.spb.ru/produktsiya/pribory-ekspress-analiza/analizator-sapfir
12. Electronic resource: https://translated.turbopages.org/proxy_u/en-ru.ru.36ed4bda-645cf3b9-af7f5cdf-74722d776562/https/www.photonics.com/ Products/Imaging_and_Visual_Measurement_System/pr64015
Savostin Sergey D., Candidate of Technical Sciences,
Besfamilnaya Ekaterina M., Candidate of Pedagogical Sciences,
Vartanov Georg V., Postgraduate,
Vasilkin Denis P., Postgraduate
Russian Biotechnological University (ROSBIOTECH),
11, Volokolamskoe highway, Moscow, 125080, 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.

Shkrabtak N. V., Frolova N. A., Praskova Yu. A.Prospects for using a hulling-grinding machine to produce flour from Sorghum bicolor

P. 72-74 DOI: 10.52653/PPI.2024.2.2.014

Key words
grain sorghum, processing, hulling and grinding machine

Grain sorghum (Sorghum bicolor) is a genus of annual and perennial herbaceous plants of the Cereal family, growing in the North Caucasus and the Volga region. Sorghum bicolor is an absolutely unpretentious crop that is easily adapted to soil and climatic conditions. Sorghum bicolor is one of the most profitable crops to grow, as it does not require special expenses for fertilizers and pesticides, and is characterized by high yield, including in drought conditions. Sorghum bicolor processed products are used in bakery and flour confectionery technologies to increase nutritional value and create specialized (gluten-free) food products. To obtain flour from Sorghum bicolor grain, hammer, pin and roller mills are used, but the grinding size of the flour when using them is quite large and does not achieve the required results. Modern methods of processing grain crops are also based on the use of roller milling, which consists in the mechanism of abrasion of the grain kernel under the action of shearing forces of metal rollers moving at different speeds. The exposed endosperm is separated from the bran using corrugated rollers. Processing Sorghum bicolor grain crops in roller mills has disadvantages due to the mixing of all structural components of the grain, high costs, low yield of the crushed product and a decrease in flour quality, which is expressed in a color change to light brown. The designed huller-grinder consists of a horizontal barrel containing 13 evenly spaced carborundum discs (25 cm in diameter, 2.1 cm in width) which rotate in the opposite direction to the grain movement at a speed of approximately 2000 rpm. To grind the outer layer, a hammer mill is used, which consists of blunt blades rotating rapidly in a closed cylinder. The advantage of using a hulling-grinding machine is the production of a Sorghum bicolor flour mixture, which has positive sensory characteristics (white color, sieve no. 35 yield is 1 %, no. 43 - 82 %).

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3. Svischeva M. I., Karpunin N. A. Current state of the sorghum market in the Russian Federation. Upravleniye riskami v APK = Risk management in the agro-industrial complex. 2019;5(33):63-72 (In Russ.).
4. Baranovsky A. V., Kovtunov V. V., Kosogova T. M. Assessment of modern varieties of grain sorghum for cultivation in the conditions of the Lugansk region. Vestnik agrarnoy nauki = Bulletin of Agrarian Science. 2021;2(89):23-32 (In Russ.).
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Shkrabtak Natal'ya V., Doctor of Technical Sciences,
Praskova Yuliya A., Doctor of Technical Sciences
Amur State University,
21, Ignat'evskoe highway, Blagoveschensk, Amur region, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it.
Frolova Nina A., Doctor of Technical Sciences
Kaliningrad State Technical University,
1, Sovetsky Avenue, Kaliningrad, Northwestern Federal District, 236022, This email address is being protected from spambots. You need JavaScript enabled to view it.

Illarionova E. E., Bolshakova E. I.The influence of critical storage conditions on the microstructural state of sweetened condensed whole milk

P. 75-78 DOI: 10.52653/PPI.2024.2.2.015

Key words
sweetened condensed whole milk, storage temperature, lactose crystals, homogenization efficiency, freezing

In the context of fulfilling the main strategic tasks to ensure food security of our country, the study of changes in the components of concentrated dairy biosystems with intermediate humidity under critical storage conditions allows us to expand the traditional framework of ideas about the conditions and periods of their storage. The article presents the results of assessing changes in the microstructural state (average and maximum sizes of lactose crystals and fat globules) in samples of sweetened condensed milk, packaged in metal cans No. 7 under conditions of multidirectional extreme temperature exposure, simulating the climatic conditions during transportation and storage of canned milk in regions of the Far North, countries of Asia and Africa. The experimental model consisted of monitoring the microstructure of the samples in each period of alternating heating and cooling of the study objects in the temperature range from 50 °C to minus 50 °C, with exposure at peak critical points and subsequent comparison with control samples stored at a temperature of 5 °C. The results obtained confirmed a number of patterns in the structure formation of carbohydrate and lipid components of concentrated dairy biosystems with intermediate humidity. The heating-cooling process revealed a positive correlation of high-temperature conditions with an increase in the average size of milk sugar crystals, which were not determined organoleptically, but were detected by microscopy. Single-step cooling to minus 50 °С resulted in further crystal growth in samples pre-extremely heated and stored at 50 °C, while causing no significant changes in samples stored at 5 °C. The microstructure of the lipid component of the research objects did not undergo significant changes either after single-stage heating or during cooling in the range of extreme storage temperatures. The obtained favorable results in assessing the microstructural state, however, do not exclude the possibility of the occurrence of other negative processes of physical, chemical and microbiological origin, which should be taken into account as risk factors and studied in more detail when drawing up specific logistics chains for certain transportation directions.

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Illarionova Elena E.,
Bolshakova Ekaterina I., Candidate of Technical Sciences
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, 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.

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