One of the traditional ways of reducing energy
consumption is the utilization of seasonal cold
accumulator which takes advantage of the
geographical location of a country that allows, during
the winter season, that is, November, December,
January, February, March accumulates cold as a result
of lower ambient temperature in these months.
Significant amount of electricity is reduced as well as
reduced operating refrigerant, which is harmful to the
environment. The article presents determination of the
size of cold storage with charging devices as chiller
and dry-cooler. The approximate costs of the device
operation as well as the time of assembly of these
components have been obtained. The design of a
seasonal cold accumulator is a system that brings a
number of economic and ecological advantages. The
seasonal tank design is a prototype of the chiller; it is
smaller than the actual tank that will be selected for the
highest hourly energy demand. This means that the
actual device should be several times larger than the
device that was used in the project. By selecting a
small chiller and fewer refrigerants (mainly
chlorofluorocarbons) called R- 410A, the environment
would be saved from contaminants which are
hazardous
Fruit harvesting is the final and decisive
operation in the general work plan for growing
fruit, which largely determines the qualitative
and quantitative indicators of production and
economy of industry in general. Increasing
productivity by improving the safety of fruits
and vegetables is a priority and not an easy task.
For example, the use of cleaning technologies
with the use of machinery for harvesting of
apples by shaking can significantly reduce the
time of gathering fruit compared to hand
harvesting. This technology may be applicable,
if the fruit is grown for the manufacture of
juices, jams, etc. Currently, in several European
countries and in the USA, they widely use fruit
harvesting platforms and machines. The leader
in the production of fruit harvesting platforms is
Italy. To reduce the damage to fruit in
agriculture, the analysis of the traumatic factors
is of great importance, with the analysis of
available machines and their subsequent
modernization with the aim of improving the
reliability and quality of harvesting and
transport process, taking into account of the
algorithm for solving these problems, the
creation of new varieties of fruits and
vegetables suitable for machine processing,
strict compliance with deadlines and agronomic
requirements for the performed technological
operations, taking into account the savings of
energy and resources when using mobile
technology. In addition to the modernization of
the machines for efficient operation, it is
necessary to improve also the scheme of
planting of gardens and methods of cultivation,
transfer horticulture to intensive way of
development
The article presents the comparative characteristics of
the current (diffusion) and developed (diffusion-press)
sucrose extraction technology from sugar beet
cossettes. We have presented the graphs of the
influence of raw juice pumping value on its cleanliness
and residual content of sucrose in partially desugared
beet cossetes, the influence of partially desugared beet
cossetes pressing power on residual content of sucrose
in the pressed pulp and losses of sucrose with pressed
pulp and also the technological scheme and regimes of
diffusion-press extraction of sucrose from sugar beet
cossettes. The criteria for determining the boundary
parameters of diffusion and press sucrose extraction
stages are identified. The comparative assessment of
technological and economic indicators of the existing
and the developed technologies of sucrose extraction
from the beet cossettes is shown. The developed
technology allows reducing raw juice pumping value
simultaneously increasing its purity, thereby providing
reduction of auxiliary materials and energy resources
consumption, as well as increasing sugar yield. The
technology of diffusion-press extraction of sucrose is
implemented on 2 sugar beet factories of the Russian
Federation. The economic effect from its
implementation is more than 45 mln. rubles
An integrated mathematical approach to modeling functional and structural parameters of a mobile technical service was observed in the article, and also, we reviewed their technical and economical work indicators. The authors propose evaluation criteria and the structural scheme of small sized units of technical service machines. For the attached unit option a combining service snap method is described and the service cost analysis in comparison with trailed analogues is made
The article presents data, on the basis of which we
have concluded that the oil and phospholipids
contained in soy lecithins, the degree of unsaturation
of fatty acids differ significantly from oil and
phospholipids contained in sunflower lecithins, with
differences in the degree of unsaturation of fatty acids
of oil and phospholipids contained in sunflower and
soy lecithins, leads to differences in the content of
resonating protons, and, consequently, the level of
amplitude values of NMR signals of protons of the
investigated lecithins. It is established that the values
of the amplitudes of the NMR signals of protons of
each of the four components of sunflower lecithins
differ from the values of the amplitudes of the NMR
signals of protons the component of soy lecithins,
which confirms the differences in the composition and
content of fatty acids lecithins studied. Considering
quantitative characteristic of mass fraction of
substances insoluble in acetone, i.e. phospholipids, is
the sum of the amplitudes of the NMR signals of
protons of the third (A3) and fourth (A4) component,
was built the graphical dependence of the mass
fraction of substances insoluble in acetone, from the
value of (A3+A4)/ASIS, % which is described by the equation (correlation coefficient R2
=0,9911) of the
following form: y=0,8177x +2.52. Based on these
data, we have developed a rapid method of
determining the mass fraction of substances insoluble
in acetone, soy lecithin, eliminating the use of toxic
organic solvents, is environmentally safe, which is
protected by RF patent for the invention
The article gives a review and the experimental data on
the nutritional value of eggs protein comprising
protein, carbohydrates, minerals and amino acids.
Metabolism, the structure and function of each cell, as
well as external and internal protective functions are
defined by proteins. We consider the study of
functions of trace elements found in significant
numbers in the eggs, which contribute to health:
vitamin D, vitamin B12, choline, folic acid, selenium,
lutein and zeaxanthin. The high content of egg protein
contributes to greater satiety, weight loss and eye
health. We present experimental data on the amino
acid composition of the protein and experiments of
drying a cooked egg white, placed in a Petri dish.
After 10 minutes of drying, the weight of the protein
did not change and amounted to 0.1 g, which is 16% of
the weight of the original white protein. The photo
shows that the protein is lost during drying white and
became transparent, and protein grains look like
"melted" and partially connected with each other. The
data obtained can be used for understanding the
operation of the biological process of protein in vivo
The article presents the results of the study of the ratio of the water fractions, which differ on binding energy with the biomaterial in the composition of poultry products having various fabric and polymeric structure. The authors used the method of differential scanning calorimetry. The objects for the research were experimental and industrial samples of poultry products. We prepared the experimental samples by wet thermal treatment of broilers heads and feet at the pressure of 0.24 MPa. The objects for comparison were the products of industrial production of poultry meat: the paste of chicken meat with multicomponent composition (minced chicken, pork fat, water, pork liver, onions, wheat flour, soy protein, emulsifying, the taste and flavor food additives, color correction supplements); natural canned meat "Chicken in the own juice" (GOST 28589-90). The analysis showed that the investigated samples (broiles heads, broilers feet, multicomponent paste) were characterized by the similar values of the mass ratio of the water fractions at three stages of dehydration, the relevant sections of the curves based on the degree of conversion of the substance α from the heating temperature in logarithmic coordinates. The results can be use in the development of formulations of food modules for the production of emulsified meat products from raw materials, subjected to preliminary heat treatment. We expect that the positive effect will be to increase the degree of utilization of secondary raw materials in the processing of poultry in primary production, expanding the range of foods enriched composition due to the natural raw material sources, improving sustainability of raw material base of processing companies
For comparative evaluation of aroma-forming substances of primary and secondary products of slaughter broilers, we used the multi-channel gas analyzer "MAG-8" and the methodology "an electronic nose". The objects of study served as the heads and feet of chickens-broilers of cross "ROSS-308", subjected to hydrothermal treatment for the destruction of native tissue structure at 0,24 MPa. As a control sample when assessing the composition of the equilibrium gas phase above the heads and feet of broiler chickens used poultry, meat, broiler chickens, obtained by cutting of carcasses, with the natural ratio of bone and muscle tissue. The identification of volatile components of the equilibrium gas phase above the samples was carried out according to the following classes of organic com-pounds in accordance with the numbers of sensors in the matrix: 1 – hydrophilic compounds, water; 2 – alcohols, ketones; 3 – acid, water, light alcohols; 4 – ester; 5 – sulfur-containing compounds, esters; 6 – phenol, and other aromatic compounds; 7 – alcohols, nitrogen compounds, water; 8 – acid. The analysis shows that control and experimental samples do not have significant differences in the aromatic-skim com-pounds, ketones and sulfur-containing compounds. The comparison group of "control – leg" also has no significant differences according to the groups of compounds: ketones, alcohols, esters; nitrogen-containing compounds. The largest differences recorded for the sample "legs broiler chickens", and the moisture content and nitro-gen-containing compounds, this sample is superior and head, and the main raw mate-rial in the processing of broiler chickens. The results show that heads of broiler chickens, thermo-processed under pressure can be used to realize emulsified protein-fat products of the type Pasternak masses corresponding to the traditional products of poultry meat for sensormatics the aroma profile without the use of food additives. For the formation of the corresponding standard of the flavor of food products using the legs of broiler chickens or their products it is necessary to correct the smell using the appropriate complementary ingredients
We have performed an experimental study of the
evaporation process at a temperature of 105 ° C for the
egg white model solution in distilled water to evaluate
the ratio of the heat transfer coefficient from air to
water ratio mass transfer to the water surface into the
air by evaporation from the free surface in a forced
convection. Evaporation of the solution was carried
out in a Memmert oven of class Basic (Germany)
equipped with forced air circulation, the control panel
with a display and a temperature control device. To
determine the surface temperature at which the main
evaporation of water from the process solution, the
experiment conducted under the same conditions by
measuring the average temperature of the layer of
water sample, placed in a Petri dish in an oven with a
sensor - DMM Mastech M838 series. It is found that
the coefficient of heat transfer from air to water almost
a thousand times greater than the coefficient mass
transfer from the water surface into the air
The article presents data characterizing the
composition of macro and micronutrients from
secondary resources of pumpkin processing – pumpkin
pomace. We have found that extracts of pumpkin are
valuable raw materials for the production of food
additives, as they contain proteins, dietary fiber,
including pectin and protopectin, minerals, as well as
such biologically active substances as vitamin C, β-
carotene and P-active substances using nuclear
magnetic relaxation, it is shown that pretreatment of
pomace pumpkin in the microwave electromagnetic
field of certain parameters before IR drying allows to
transfer part of the bound moisture free moisture, that
allows to intensify the subsequent process IR drying.
We have developed an innovative technology of
production of food supplements from pumpkin
extracts, which is protected by Russian patent for the
invention and having the “know-how” status. The
article presents data describing the organoleptic and
physical and chemical indicators of quality nutritional
supplements, formulated according to the developed
technological regimes