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Storage and Processing of Farm Products

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No 2 (2023)
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EDITORIAL

8-13 408
Abstract

Introduction: The genre diversity of scientific communication effectively contributes to its optimization. Many authors traditionally describe the results of their scientific research in the format of original studies, overlooking opportunities to emphasize certain aspects of their work in more focused genres of scientific communication. One such genre is the technical note.

 

Purpose: To analyze the main characteristics that define the uniqueness of the genre in comparison to its closest «competitors»: original research articles and brief communications. 

 

Functional Content and Application Opportunities of Technical Notes: The function of the genre is to promptly convey information about a new method/tool/procedure to the wider scientific community. Structuring the manuscript of this genre is generally similar to that of manuscripts describing original research and brief communications. Understanding the function of the genre makes the special emphasis of certain subsections within each section obvious.

THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

14-32 677
Abstract

Introduction: During the technological processes of processing blueberries (Vaccinium myrtillus), the amount of natural biologically active substances (BAS), in particular polyphenolic complexes and proanthocyanidins, is reduced to varying degrees. The analysis of publications of domestic and foreign researchers devoted to the complex and deep processing of blueberries made it possible to identify a problematic field of research — an insufficient degree of study and systematization of the influence of technological parameters on the safety of biologically active complexes of blueberries.


Purpose: The authors set a goal to critically analyze the existing blueberry processing technologies in order to identify the prospects for complex blueberry processing technologies, including those using biotechnological techniques that allow obtaining various functional products.


Materials and Methods: Literature sources containing up-to-date information on the methods of processing blueberries (Vaccinium myrtillus L.), published in the period from 2010 to 2022, were analyzed. The following search engines and electronic libraries were used: Scopus, Web of Science, Google Scholar, Medline, E-library.


Results: It is revealed that the most promising methods, from the point of view of the preservation of the complex of bioactive substances of blueberries and the intensity of technological processes, are sublimation and IR drying, freezing. These methods make it possible to obtain products (concentrated juice, blueberry powder) with minimal losses of raw materials and with maximum preservation of vitamin-mineral and anthocyanin complexes of blueberries. It is shown that complex technologies, deep processing technologies based on the use of a combination of physical and physico chemical processes, and biotechnology with the use of highly specific enzyme preparations, including complex action, are of particular interest.


Conclusions: The analysis of the publications of domestic and foreign researchers devoted to the complex and deep processing of blueberries has revealed a problematic field of research — the insufficient degree of knowledge and systematization of the influence of technological parameters on the safety of biologically active blueberry complexes. Of particular importance for the organization of innovative and technologically advanced processing industries are complex technologies and technologies of deep processing, which make it possible to increase the efficiency of technological processes and obtain a wide range of food ingredients and biologically active substances from secondary products.

PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

33-43 411
Abstract

Introduction: The purity of plant raw materials is of great importance in pharmaceutical production and in agriculture. The content of microbial purity of raw materials must be brought to the level established by the GF and scientific and technical documentation. Processing of raw materials of plant origin using infrared irradiation (IR irradiation) has a number of advantages: high thermal efficiency, fast processing speed, effective disinfection of the seeded material.


Purpose: The aim is to determine the optimal mode of IR irradiation of Origanum vulgare medicinal raw materials to the required standards, satisfying microbiological purity. The object of the study is Origanum vulgare raw materials contaminated with aerobic bacteria (more than 107 — at a rate of no more than 107), yeast and mold fungi (more than 105 — at a rate of no more than 104), as well as other intestinal bacteria (104 at a rate of 102).


Materials and Methods: Studies of optimal modes of heat treatment of seeded Origanum raw materials were carried out on an IR installation according to 4 parameters: processing time, intensity of IR irradiation, processing temperature, layer thickness of vegetable raw materials. Samples of raw materials were subjected to microbiological and phytochemical analyses at the “Center for certification of quality control of medicines of the Committee for Pharmaceutical Activity and Production of Medicines of the Irkutsk Region Administration and the laboratory of the Irkutsk State Center of Gossanepidnadzor».


Results: During the heat treatment of Origanum raw materials, the temperature on the surface of the raw materials should be within 65–75° with an exposure of 15–45 seconds, the intensity of IR irradiation 7.5 kW/m2. Heating of raw materials to a temperature of 85° and above causes a significant decrease in the content of essential oils (by 76 % of the original). The optimal heating temperature is 65°, at which the content of essential oils meets the requirements for the quality of raw materials. At a power density of 2.5 and 5 kW/ m2, sterilization of raw materials does not occur.


Conclusions: The proposed energy-saving sterilization method allows reducing the level of microbial contamination of Origanum vulgare raw materials to the standards established by the State Pharmacopoeia and sanitary-epidemiological supervision and obtaining highquality raw materials with an optimal composition of essential oils (from 0.25 % in control to 0.13 % after processing). 

44-71 416
Abstract

Introduction: The main influence on the quality of dried products, including physicochemical, microbiological, organoleptic indicators and nutritional value, is exerted by the drying process used. Recently, as a method of pre treatment of plant materials before drying, the method of exposure to a pulsed electric field is used. The purpose of this article is to critically review the results of published scientific studies on the use of a pulsed electric field to treat foodstuffs prior to the drying process. The assessment of the action of a pulsed electric field was analyzed on the basis of the obtained physical and organoleptic indicators of dried products and drying kinetics.


Materials and Methods: The search for foreign scientific literature in English on the influence of pre-treatment of raw materials by a pulsed electric field on the drying process and the quality of finished dried products was carried out in the bibliographic databases «Scopus» and «Web of Science». The period 2006–2023 was adopted as the time frame for the review of scientific publications. When performing the work, scientific methods were used to search and screen scientific literature, extract data, analyze them, systematize and generalize. When selecting publications for review, priority was given to highly cited sources (citation index above 3). The results of the analysis were presented in the form of tables and charts for data visualization. To review the subject field of the study, an algorithm was used in accordance with the PRIZMA protocol and a scheme for conducting the study was drawn up. Materials for the study were 126 articles.


Results: A review ofthe scientific literature showed that drying with the use of pre-treatment with a pulsed electric field contributes to the preservation of the physico-chemical properties of dried products, their colour and contained biologically active compounds, and also improves the drying kinetics. Unlike traditional technologies, drying using a pulsed electric field provides selective disintegration of cells without adversely affecting the quality of the product. Pre-treatment with a pulsed electric field causes inactivation of microorganisms and oxidative enzymes, which contributes to the maximum preservation of the quality indicators of the finished product after drying. Fruits and vegetables pre-treated with pulsed electric have improved quality after drying compared to those that have not been processed. Finished products treated with a pulsed electric field before drying had a more saturated color and higher antioxidant activity, and the drying process time for such products is much shorter.


Conclusions: Processing with a pulsed electric field is one of the innovative technologies that can be used to improve the quality of dried products and optimize traditional drying methods. Pre-treatment with a pulsed electric field before drying helps to reduce the drying time, reduce energy consumption and preserve biologically active compounds in the finished product. The materials of this article can be used in further scientific research and industrial use of this processing technology.

RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

72-89 461
Abstract

Introduction: According to modern concepts, a balanced diet for a healthy person requires not only high-quality protein, micro- and macronutrients, but also essential fatty acids. The grain of peas and beans represents an affordable alternative to animal protein, contains a minimal amount of fat, however, its biological value is due to a high content of indispensable polyunsaturated fatty acids. To obtain plant dispersion from pea and bean grain for its further use in the technology of "dairy alternatives" segment products, the sprouting process was used, which, among other things, may alter the fatty acid composition and lipid profile of the grain.


Purpose: Investigate the impact of the sprouting process on the fatty acid composition and lipid profile of pea and bean grain.


Materials and Methods: The fatty acid composition and lipid profile of pea grain varieties selected by Bashkir Research Institute of Agriculture of Ufa Scientific Center of the Russian Academy of Sciences (Chishminsky 95, Chishminsky 229, In Memory of Khangildin) and bean varieties selected by Omsk State Agrarian University (Omichka and Lukerya) were studied before and after sprouting. Lipids from pea and bean grain of the studied varieties were extracted using the Folch method. The qualitative and quantitative fatty acid composition of grain lipids was determined by gas chromatography, triglycerides were identified by MALDI-TOF, and the fatty acid composition of triglycerides was determined by gas chromatography-mass spectrometry.


Results: It was found that the content of triglycerides in the grain of peas and beans of the studied varieties ranges from 53.20 to 55.74 % and from 56.56 to 57.73 % of the total amount of lipids, respectively. Residues of unsaturated fatty acids and glycerol, except for peas of the Chishminsky 95 variety, were identified in the triglycerides of all studied varieties. In all studied varieties of peas and beans, palmitic, stearic, linoleic, α-linolenic, and oleic acids have the largest specific weight. The dominant polyunsaturated fatty acid for all studied varieties of peas is linoleic, for bean varieties α-linolenic. It was found that the lipids of pea grain of the In Memory of Khangildin variety and bean of the Omichka variety have the highest physiological value, due to the higher content of polyunsaturated fatty acids, which are indispensable for humans. Also, during the study, it was found that as a result of sprouting, a qualitative and quantitative redistribution of fatty acids occurs, including in the triglycerides of the grain.


Conclusions: The increase in the content of polyunsaturated linoleic fatty acid achieved as a result of sprouting contributes to achieving increased food value of the grain. 

90-102 397
Abstract

Introduction: The development of analytical methods for the control of milk and dairy products is important for their storage and processing. The spectral photoluminescent control method is characterized by high sensitivity and selectivity, does not require chemicals as an expendable material.


Purpose: Investigation of spectral characteristics of photoluminescence of milk and dairy products for the subsequent creation of methods for their control.


Materials and Methods: Spectral luminescent characteristics were measured and parameters of milk, sour cream, cottage cheese and butter were calculated (Agrofirm "Katyn", Smolensk region) in the range of 200–600 nm according to a previously developed technique using a diffraction spectrofluorimeter "Fluorat-02-Panorama".


Results: The range of the greatest excitation of the studied products was 220–340 nm. The main excitation maxima are 231, 262, 271, 288, 308 and 322 nm. For fermented milk products, a peak of 250 nm is added. Photoluminescence spectra and integral parameters of milk practically do not change during souring. At the same time, for short-wave excitation (262 nm), both spectral characteristics and integral fluxes are twice as large as for long wave excitation (442 nm). Comparing the photoluminescence fluxes of sour cream and milk, it can be seen that with short-wave excitation for sour cream, they are about two times lower, and with long-wave they are about the same, which is consistent with the excitation spectra. For cottage cheese, with all the excitation wavelengths used, the spectra turned out to be qualitatively the same, but according to the integral flow, the excitation of 288 nm is the best. Presumably, the luminescence is greater with an increased protein content and a reduced fat content, which is confirmed by the study of the photoluminescence of butter.


Conclusions: To excite milk and fermented milk products, it is most appropriate to use excitation wavelengths of 262 nm (milk), 271 nm (sour cream) and 288 nm (cottage cheese). For butter, you should choose a longer wavelength excitation — 308 nm. At the same time, photoluminescent radiation should be measured in the ranges of 290–400 nm for milk, sour cream and cottage cheese, and for butter — in the range of 340–450 nm. The results obtained can be applied to create express control methods for processing and storing milk and dairy products. 

103-117 555
Abstract

Introduction: Glazed confectionery products are traditionally in high demand among consumers. Production of chocolate icing in Russia in 2022 increased by 8.6 %. Cocoa butter is a costly raw material. The use of cocoa butter equivalents (CBE) enables the stable production of chocolate glazes. CBE are mostly similar in triacylglyceride composition (TGS) to cocoa butter, but often not identical. The crystallization characteristics of cocoa butter and CBE, such as temperature and duration, largely determine the structuring process of the glaze.


Purpose: To study the influence of the fatty acid and triglyceride composition of CBE on their crystallization process. Purpose of the study: to investigate the influence of fatty acid and triglyceride composition of CBE on their crystallization process. The objects of the study were samples of cocoa butter and CBE from different manufacturers.


Materials and Methods: Characteristics offat crystallization were determined by colorimetric method, triglyceride and fatty acid composition were studied by gas-liquid chromatography.


Results: A comparison of the results of crystallization temperature measurements obtained on the Jensen device and on the MultiTherm device showed the necessity of introducing correlation coefficients. The relationship between the content of triglycerides POS and POP and the solidification temperature of fats was established. We observed a correlation of crystallization time and the content of the sum of triglycerides SOS and POP, with the increase of which the duration of crystallization decreased in CBE samples.


Conclusions: For a more complete assessment of the process of crystallization of fats, along with the solidification temperature Tmax it was proposed to take into accountthe temperature of the beginning of crystallization Tmin, the duration of reaching the temperature minimum and maximum τmin and τmax. 

BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

118-131 478
Abstract

Introduction: The use of enzyme preparations for processing plant raw materials imposes some restrictions determined by the structure of enzyme molecules and the properties of the medium. One of the main limiting factors is the possible presence of an inhibitor in the medium that suppresses catalytic activity. Polyvalent metal cations can be a potential inhibitor, therefore, determining the expediency of decationization of the medium before enzymatic treatment is relevant.


Purpose: The aim of the work is to develop an approach to determining the feasibility of preliminary decationization of raw materials before the enzymatic process.


Materials and Methods: Non-granulated dry non-massaged beet pulp was used as a substrate. Enzymatic treatment was carried out with a homoenzyme preparation of rhamnogalacturonan lyase action at a concentration of 0.00, 0.05, 0.1, 0.2, 0.4 and 0.8 % by weight of the dry substrate. The pretreatment of the swollen raw materials was carried out by 0.00, 0.20, 0.50 and 0.91 units of 2.87 % aqueous solution of complexon. The response factor was electrical conductivity. The enzymatic process was carried out at a temperature of 45 °C for 8 hours. By approximating the experimental data for each research variant, a mathematical description of the dynamics of the enzymatic process was obtained.


Results: By the nature of the dependence of the inverse kinetic parameters, it was found that within each concentration of the enzyme preparation, the value of the asymptotic rate of the process Vmax = const, and the Michaelis constant Km continuously increases. For a comprehensive assessment of the studied dynamics, a system of criteria was developed, including the criterion of variability of the Michaelis constant Q (Km), the discrete optimality criterion Z, the complex optimality criterion of decationization F and the evaluation criterion Q, accompanied by 4 postulated optimization conditions.


Conclusions: As a result, the developed system of criteria makes it possible to solve three tasks at once – determining the feasibility of pre-decationization, optimal concentrations of complexon and homoenzyme preparation. 

132-145 386
Abstract

Introduction: Reducing the duration of the fermentation of the medium, the accumulation of biomass is an urgent task in the production of fermentation products.The intensification of the must fermentation process is directly related to the activity of the yeast. Cereal bran is an affordable source of biologically valuable substances for yeast (nitrogenous, mineral, vitamins), the extraction of which is possible by various methods.


Purpose: To study the effect of extracts obtained by processing bran (wheat, rye, oat) with ultrasound (US) and enzyme preparations on the fermentation activity of brewer's yeast W-34/70.


Materials and Methods: Processing parameters of aqueous bran suspensions US: power 30–90% of full, duration from 1 to 7 minutes; enzyme preparations (Termamyl 60 L, Ultraflo XL, Alkalase, Ondea pro) - temperature 55 ° C, time from 40 to 120 minutes. The maximum yield of solids and nitrogen of amino acids was revealed after 5 minutes of sonication at an ultrasound power of 70% in rye extract.


Results: The maximum yield of solids and nitrogen of amino acids was revealed after 5 minutes of sonication at an ultrasound power of 70 % in rye extract.The high accumulation of amine nitrogen in the extracts was provided by Alkalase preparations (by 1.4–2 times in relation to the control bran without treatment), Ultraflo XL (by 1.1–2.5 times), Ondea pro (by 1.2–2.3 times), reducing substances — Termamyl (by 1.2–3 times), Ondea pro (by 1.1– 3.8 times), Ultraflo XL (by 1.2–1.7 times). According to the absolute values of the studied parameters, rye and wheat extracts have an advantage for any method of obtaining. The fermentation activity of yeast after 20 minutes of treatment with ultrasonic extracts (rye/oatmeal) is on average 40% higher compared to wheat extract, after aging with enzymatic extracts (Termamyl and Ondea pro) it is 170 % and 260 % higher than control.


Conclusions: The use of bran extracts increases the biocatalytic activity of brewer's yeast W-34/70, which further intensifies the propagation of the culture, nitrogen metabolism in order to obtain bioactive peptides. 

146-162 535
Abstract

Introduction: The problem of contamination of agricultural crops and plant raw materials by spoilage microorganisms is urgent — the damage caused by them to agriculture is growing from year to year. The use of pesticides can negatively affect the quality of raw materials and the health of consumers. A unilateral approach to solving this issue does not lead to positive results. Yeast killer toxins (KT) are of considerable interest for biotechnology as drugs that suppress the activity of pathogens.


Purpose: The purpose of this study is to screen ascomycete yeast strains from the collection of the National Bioresource Center of the All-Russian Collection of Industrial Microorganisms of the Kurchatov Institute Research Center,which exhibit the greatest killer activity in relation to phytopathogenic fungi of the Botrytis cinerea species, as well as to determine the factors affecting its effectiveness.


Materials and Methods: KT activity was determined on a thin agar on a full yeast medium YPD with the addition of 0,5 ml / l of 88% lactic acid solution, pH = 4,5. The value of the hydrogen index 4,5 was chosen as optimal for most of the studied yeast species.


Results: The largest growth suppression zones of Botrytis cinerea were given by Schwanniomyces occidentalis strains Y1-627, Y-1628, Y-1629, Y-1638, Y 1640, Y-1641, Metschnikowia pulcherrima Y-3698. Also small suppression zones were observed in Cyberlindnera mrakii Y-1211, Wickerhamomyces anomalus Y-201, Y-3836, Y-4562, Y-1182, Debaryomyces hansenii Y-1681 strains. During the test on the remaining strains, the effect of CT was not revealed.


Conclusions: In this study, it was found that killer yeasts from the collection of the BRC VKPM are effective against Botrytis cinerea F-1006, which gives the potential for their development and use as means of biocontrol.

DESIGNING AND MODELLING THE NEW GENERATION FOODS

163-175 382
Abstract

Introduction: One of the urgent problems of modern society is the problem of healthy nutrition. With the wrong method and mode of processing of vegetable raw materials, losses of macro- and microelements contained in the raw materials occur. One of the technologies that allows you to preserve the maximum amount of vitamins and minerals in plant products is cryotechnology. At the same time, at the stage of removing moisture and grinding fresh raw materials to a fine powder, the method of lowering the temperature is used. The most valuable products based on cryo powders can serve as concentrates of dry drinks with a specially selected composition.


Materials and Methods: Materials and methods. The objects of research in the work were concentrates of dry drinks based on the fruits of mountain ash, raspberries and sea buckthorn. To assess the quality of the product, оrganoleptic, physico-chemical, microbiological methods of analysis were used in the work, and a tasting evaluation of dry beverage concentrates was carried out.


Results: It is shown that cryopowders have a high nutritional value, which will make up for the deficiency of vitamins and minerals in the human body. Flavoring and enriching additives have been selected in the formulations of concentrates of dry drinks. Laboratory samples of the product were obtained using dosing and mixing equipment. The optimum temperature (35 ± 2 °С) and the duration of dissolution (30–35 c) of concentrates have been established.


Conclusions: The evaluation ofthe qualityofthe obtained beverages according to organoleptic, physico-chemical and safety indicators was carried out, indicating the high quality and safety of the obtained products. The development of functional dry beverage concentrates based on cryopowders will allow expanding the range of dry beverage concentrates and obtaining a product based on domestic plant raw materials with functional properties. 

176-186 360
Abstract

Introduction: The article deals with modern problems of functional nutrition and products that contribute to the prevention of dysbiotic conditions of the body. The current direction is to expand the functional properties of fermented milk products by screening new strains of starter cultures, optimizing technological techniques, including the selection of effective carrier matrices for probiotic microorganisms, and preserving their viability. At the same time, the levels of colony-forming units of lactic acid bacteria necessary for preventive action are quite rare in food products presented on the Russian market, it is also necessary to pay attention to the organoleptic characteristics of newly created products due to the high titers of microorganisms forming lactic acid and other pH-acidifying metabolites.


Purpose: The aim of the study is to create samples of a biological product with functional properties based on lactic acid bacteria with high organoleptic characteristics that meet the requirements of TR CU 033/2013, and the level of viable microbial cells of at least 1011 CFU/cm3.


Materials and Methods: The object of the study were the above samples of fermented milk products.At the same time, first of all, probiotic strains from the collection of ROSBIOTECH were screened, samples of fermented milk probiotic product were made on the basis of the selected strains according to the standard procedure using pasteurized milk with a mass fraction of fat — 1.5 % as a carrier matrix, then the organoleptic properties of the samples obtained and the level of cell viability were evaluated probiotic microorganisms.


Results: The number of colony-forming units of probiotic microorganisms in the prepared beverages ranged from 2.8 × 1012 to 1.5 × 1013 CFU/cm3,which is high values and contributes to an increase in the preventive effect on the macroorganism. Samples 2407 (b), 6769, 2523 had the best organoleptic characteristics,that is, in 2 variants out of 3, a strain of the species Lactococcus lactis was used, while all samples met the requirements of TR CU 033/2013.


Conclusions: Samples of functional probiotic drinks based on 5 strains of lactic acid bacteria, approved and offered for use in the food industry according to sanitary norms and rules 2.3.2.1078-01, were obtained. «Hygienic requirements for the safety and nutritional value of food products», with a level of viable cells not lower than 1012 CFU/cm3, which allows us to consider samples as prototypes of functional food products for use in real practice.

TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT

187-200 341
Abstract

Introduction: Studies conducted at the All-Russian Research Institute of the Confectionery Industry have found that the use of invert syrup obtained as a result of cavitation effects in the production of fondant candies improves their structure and slows down the processes of moisture loss during storage.

 

Purpose: In this paper, the effect of cavitation treatment on the chemical composition of pumpkin welding and moisture transfer processes in fondant candies with its use is studied. Cavitation treatment of invert syrup and pumpkin welding was carried out on a laboratory installation of the brand "Syrinx 250-K".

 

Material and Methods: The study of physico-chemical and microbiological parameters of pumpkin welding and fondant candies was carried out by standardized methods. Determination of β-carotene in the weld was carried out by spectrophotometric method at a wavelength of 451 nm. A method for obtaining pumpkin welding at a temperature of 65 ° C is proposed, which allows to increase the content of β-carotene in the welding by 40 times compared to traditional technology.

 

Results: It was found that after cavitation treatment of pumpkin welding, the content of beta-carotene in it decreases by 3.4 times, the content of magnesium, calcium, and especially sodium increases (almost 10 times) relative to the control. Apparently, this is due to the course of erosion processes of the material of the working surface of the waveguide during cavitation. Cavitation treatment of welding contributes to the improvement of its microbiological parameters. The further use of pumpkin welding in the production of fondant candies is accompanied by a complete loss of β-carotene in them due to the high processing temperature of the fondant mass (95 ° C).

 

Conclusions: The use of pumpkin welding subjected to cavitation treatment contributes to the better preservation of moisture in sweets. A significant loss of β-carotene during cavitation under the studied conditions indicates the need to change the waveguide material, reduce the processing temperature of the pumpkin pulp, rich in thermolabile carotenoids. To assess the feasibility of using cavitation effects for the homogenization of other types of fruit and vegetable raw materials, it is necessary to conduct additional studies on the preservation of biologically active substances in it, which in turn will depend on the conditions and duration of cavitation effects.

201-213 449
Abstract

Introduction: Modern methods and means ofautomating technological processes in agriculture and, in particular, in greenhouse complexes, are the subject of research by many scientific teams, but many solutions are partial, i.e. usually cover individual technological parameters, or allow the collection of data about the technological process (monitoring), but not the management of production processes. Often solutions are designed largely for manual use or do not provide for adaptive control of greenhouse parameters. Such solutions do not fully satisfy the requirements of practice.Thus, it is necessary to increase the level of automation of technological processes in vertical farms through the development of methods, models and architecture for adaptive control of these processes.


Purpose: To present a three-level modular architecture of a process control system of a modern greenhouse complex, using a CAN bus as an interface and characterized by scalability, modularity and the ability to cover all technological processes of automatic crop cultivation in greenhouses.


Materials and Methods: A greenhouse for vertical cultivation of microgreens using lowpressure aeroponics technology,equipped with a number ofengineering systems, is considered as an automation object. Based on the source materials and requirements for such a system, a three-level automation architecture is developed.The feasibility of technological processes using the proposed design and technical solutions is assessed. In this work, for this purpose, the criterion of the maximum permissible time for the implementation of the technological process is used.


Results: The lower level contains sensors and actuators. The middle level contains input and output modules, data acquisition, and control units. The top level is a SCADA system, a personal computer on which a server is deployed that receives and aggregates information from logic and data acquisition modules and provides the user with a graphical interface for managing processes. Simulation shows the ability of a system based on such an architecture to meet the timing criteria established for technological processes and interaction with users.


Conclusions: Further work consists of developing specifications for the described modules, formulating requirements for them, performing design, development, manufacturing and testing. 

214-230 404
Abstract

Introduction: In modern intensive technologies of the crop production, special attention is paid to chemical methods of the pre-sowing seed treatment. At the same time, the negative effect of such a treatment for the germination and the growth of seeds are ignored. So it is necessary to use plant growth and development stimulants additionally. The alternative solution method is the use of the coherent radiation with a power of up to 100 MW. Previously
conducted studies of many agricultural crops confirm the stimulating effect of laser radiation (photo activation) for the initial growth and development of plants. However, the further effect of the photo activation has been little studied. This paper shows the development of winter rye plants «Falenskaya 4» after the laser pre-sowing treatment from the germination to harvesting.
Purpose: To develop and test the technique of the pre-sowing optical seed treatment, evaluate the effectiveness of such treatment, eliminate the effects associated with its instability, select the most optimal modes, design equipment on a modern element base using semiconductor diodes as sources of the coherent radiation.


Materials and Methods: The researches were carried out in 2018...2022 both in the laboratory of LLC «Research Institute «Agrolaser»» and in the fields of farms of the Udmurt Republic. Winter rye seeds «Falenskaya 4» provided by farms were taken as materials for these studies. The coherent radiation source was the Luch-5 installation with the adjustable power of the emitters.The exposure of the laser treatment was set in accordance with the experiment plan. Seeds without the laser pre-sowing treatment served as a control.


Results: At the time of the harvesting, the following was noted in the variants with the laser treatment of seeds: (1) Pre-sowing laser treatment retains its influence regardless of the condition of the seeds being processed, their place of the origin. The effect of the increase in the yield of winter rye «Falenskaya 4» was obtained on the same operating modes of the installation «Luch-5», regardless of other factors; (2) pre-sowing laser seed treatment has its effect on the entire growing season, there has been a significant improvement in plant development indicators from sowing to harvesting; (3) winter rye plants tolerate drought conditions significantly better after pre-sowing laser seed treatment; (4) the number of productive stems increased, which is provided by an increase in field germination of seeds, tillering during plant development and allows you to significantly reduce the seeding rate and, accordingly, the costs of the crop production; (5) as a result, after pre-sowing laser treatment of seeds, the yield of agricultural crops increases; (6) an increase in crop yields without a significant increase in cultivation costs significantly reduces the cost of the crop production.


Conclusions: The data obtained allow us to recommend the technology of pre-sowing treatment based on the use of coherent radiation for the seeds of winter rye “Falenskaya 4” in order to increase crop yields and reduce the cost of crop production.

RAW MATERIALS AND ADDITIVES

231-242 744
Abstract

Introduction: Apple pomace is a by-product formed during juice production. The weight of apple pomace, depending on the method of juice production and the equipment used, can range from 28 to 60% of the weight of the original raw material.


Purpose: This review article presents an analysis of the possibility of using apple pomace as a functional component of food products.


Materials and Methods: A review of the existing literature on the issue over recent years was conducted using the RINC, Pubmed databases and the Google Scholar system. Data on the content of biologically active substances in apple pomace and the quantity introduced into various food products were analyzed, as well as an assessment of the possibility of enriching the diet with biologically active substances based on the standards of physiological need of the body in dietary fibers.


Results: In essence, apple pomace is a concentrate of dietary fibers containing a significant amount of natural antioxidants (phenolic compounds) bound to the carbohydrate matrix. In terms of the human body, apple pomace combines the properties of two types of substances – dietary fibers and antioxidants. Technologically, apple pomace is a functional ingredient with moisture and oil retention capacity, improving texture and increasing the antioxidant activity of the product.


Conclusions: Incorporating apple pomace into the recipe not only improves the technological properties of bread and flour confectionery products (cakes, cookies, biscuits, crackers), dairy fermented products (yogurts), meat products (sausages, salami, minced meat products), extruded and other products, causing some darkening of the final product, but also enhances the nutritional value due to the increased content of dietary fibers and antioxidant properties of the product. Including apple pomace in the diet of rats with high fat and sucrose content leads to an improvement in the blood serum lipid profile and prevents weight gain. Apple pomace is a functional, economical, and beneficial ingredient in food product recipes. 



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ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)