In the article, the way to solve the problem of use of energy of a waste waterway for the purpose of reception of the additional electric power, taking into account ecological factors, is offered. The offered way consists in application of the developed design of hydroelectric power station
In the article we have proposed a possibility of using whey to reduce the residual content of sodium nitrite in technology of boiled sausages
The article deals with the issues of comparing the terms of ACS and IS with reference to automation in agriculture. In the technical literature, at conferences, in educational disciplines of higher education institutions, such terms as: information systems (IS), information technologies (IT), automated control systems (ACS) are often encountered. These terms are widely applied to the relevant objects in the subject areas under consideration. The area of coverage of the objects using these terms is very wide and in each case the definition of the applied term is either not specified at all considered self-explanatory, or the term is defined with various levels of detalization. In the latter case, the thoughtful researcher falls into some confusion or generally tries not to touch upon this question. In the article, on the basis of a review of known literary sources, it is shown which concepts are denoted by these terms when considering automation issues in agriculture. The subject of the study is the use of the terms IT, IS, ACS in works on automation in agriculture. The subject of the study is questions of comparison of the terms ACS and IS. The aim of the study is to indicate that automated IS is a more general concept than ACS
Special aspects of grain heap and corn cobs trapping
by modern mechanisms and plants with photoelements
have been considered, also the main ways of their
functional developing are disclosed
In the article we have given theoretical substantiation and proposed the innovation technologies of the complex tomato raw material processing with the use of physical, physicochemical and biochemical methods of action on the tomato raw material, the semi finished products, such as the action of electromagnetic fields and super high frequencies radiations, ultrasound treatment and CO2- extraction
The object of the study was the sweet pomace of red
varieties of grapes grown in village Taman Temryuk
district of the Krasnodar region. By grinding in a
laboratory mill and drying in a drying oven at a
temperature of not above 60 ºC, a powder is obtained
from the mash. Its quantitative chemical analysis has
been carried out. The mobile forms of metals and the
total content of metals are determined. The content of
mercury, lead, arsenic does not exceed the permissible
levels of the maximum content of toxic elements in
flour confectionery products. The influence of powder
from grape pomace on the quality of the finished
product and on the properties of the pastry test was
studied, as the control sample was chosen the recipe
for the sugar cookies "Carrot". A part of the flour was
replaced with grape-dried powder in amounts of 1 %, 2
%, 5 % of the mass of wheat flour of the highest grade
in the test. The recipe of sugar cookies with the
addition of powder from grape pomace and without,
calculated on 200 g of finished product, and
organoleptic parameters of the finished biscuit is
given. It is established that the use of grape-dried
powder allows to increase the mass fraction of dry substances and to reduce the mass fraction of sugar in
confectionery products, as well as to enrich them with
mineral substances, microelements, which are
necessary for normal functioning of the organism.
Biscuits with the addition of powder from grape
pomace are a good source of ballast substances
reducing caloric content, which contributes to the
removal of harmful substances from the body:
cholesterol, heavy metal salts, etc
The main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector
Smoked sausages are favorite products of many people. In this work the basic aspects of application of the mixes are presented, the basic characteristic of applied starting cultures is presented
The article defines modern trends in user interface design creation, tells about use of augmented reality technology and presents an application for visualization of a virtual object in a real environment using augmented reality technology
The article describes the potential using of biogas plants in Russia. The variants of constructions of biogas plants are considered. A method of livestock farms utilization in a single cycle, to produce non-conventional energy source is the suggestion