Kuban State Technological University
Author list of organization
List of articles written by the authors of the organization
-
USE OF GRAPE POMACE IN PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS
DescriptionThe 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
-
USING A FOREIGN LANGUAGE VOCABULARY IN THE LANGUAGE OF THE MEDIA
10.00.00 Philological sciences
DescriptionThe authors of this article affect the actual topic of the use of foreign words in the media, which is inevitable in our time due to changes in the state system and economic structure system of Russia. Number of foreign words in modern Russian language is very large and is growing every day because almost every English word can be borrowed regardless of the appropriateness of such replenishment of lexical structure. The causes of borrowed words can be different in nature factors, the need for new forms of language, in a variety of means, brevity and clarity, in convenience. The reasons for borrowing in the language of the mass media, is seen terminology "craze" expressive originality, emotional expression and the identification of sublanguage. The process of borrowing the words does not occur spontaneously and at the same time. It happens for a long time, gradually, provides a series of steps and stages. Russian language recently borrowed a large flow of English words with suffix -ing-, clear structural separability and value received and the foreign language element -maker, quite confidently took its positions in the language prefix -super
-
USING GENETIC ALGORITHMS FOR TRAINING NEURAL NETWORKS
DescriptionIn this article we have shown how to find sub-optimal neural networks using genetic algorithms
-
Description
In the article we have studied the effect of vibration on the extraction process of inulin from Jerusalem artichoke tubers. The dependence of the output of inulin on the duration and frequency of exposure has been indicated. We have also identified the perspectives of using this technology for the extraction of inulin from plant material
-
Description
In Russia, as well as in foreign practice, classic yogurts are more required. Depending on the value of imported dry starters, the proposed technology allowing reduction in their quantities in yogurt technology is very crucial. It will affect the cost of the finished products. In yogurt technology, the possibility of using physical techniques, with the purpose of intensifying the process of producing yogurt, is very little reflected. Pre-activation of the leaven by electromagnetic field – lower frequency before fermenting in the production of yogurt is one of the technological tricks that speed up the fermenting process and reduce the quantity of starters. The advantage of the proposed technology is its ease of implementation, not requiring additional cost of electricity and also enhanced maximum reduction of additional chemicals which are used as raw materials to create a special environment for the growth of microorganisms belonging to the leaven. In this work, the overview of the existing principles for accelerating the fermentation process of milk is given. In this work, the research results of accelerating technology of fermenting milk for yogurt are presented. Mathematical process of experimental data enables the optimization, fermentation process using leaven FD-DVS YF-L812 10Yo-Flex. The optimal temperature and duration for the maximum acceleration of the process of obtaining yogurt at a given frequency of electromagnetic field are identified. We have given organoleptic characteristics of yoghurt prepared using the activated ferment
-
INTELLIGENT SYSTEM FOR DATABASE DESIGN OF EFFECTIVE STRUCTURES
DescriptionThe article deals with the automated system that will allow users to make the structure of the existing database efficiently by sequential normalization with the use of explanatory system
-
INSTRUMENTS OF MANAGEMENT OF THE COMPANIES FINANCE CAPITALIZATION
DescriptionIncrease of joint-stock value and generation of sufficient level of profit, which is distributed in the form of dividends, is the key aspect of the developed market economy. Construction of effective system of management of joint-stock capital affords to raise effectiveness of strategic and operational decisions, which assist to attract additional investments, broaden business and growth of key factors of the company activity
-
NSTITUTIONAL CLIMATE FOR SMALL BUSINESS SECTOR IN RUSSIA
DescriptionThe article is devoted to the analysis of the institutional climate in Russia as a major factor conducive to sustained reproduction of small businesses in this country. Up-to-date review of the key elements of the small business sector institutional climate developed as a result of businesses adaptation to the real-life institutional framework in Russi
-
Description
The article deals with the problem of oil-contaminated waste utilization. It has suggested the ways of technological advancement taking into account the principles of BAT. The analysis of the legal framework for BAT in Russia and the EU is carried out. The features of the state regulation in the field of BAT and the main approaches to formation of a complex of measures for transition to principles of BAT are considered. It has described the innovative approach to the development of waste treatment technologies that are best and available from an environmental and economic point of view. It has identified limiting parameters affecting the efficiency of waste utilization and the suitability for use as secondary material resources, particularly in the construction industry
-
INNOVATIVE FATTY PRODUCTION TECHNOLOGIES IN THE HUMAN HEALTH CARE
DescriptionEnsuring food safety for a long time has a global character. The results of world scientific studies confirm the negative effect of trans-isomers of unsaturated fatty acids on the human body, convincingly proving that their consumption increases the risk of various diseases, including cardiovascular diseases. Taking care of public health, many European countries at the legislative level strictly regulate the content of trans-isomers of unsaturated fatty acids, obliging manufacturers to also issue information on the quantitative content of TIUFA on packaging. Such measures can reduce morbidity and mortality, but require the introduction of progressive technological processes. The work analyzes numerous literature sources and generalizes the material on existing types of technological modifications of fats - transesterification and fractionation, which allow obtaining specialized fats without trans-isomers or with a low content of trans-isomers of fatty acids