In spite that the great importance of logistics in industry, business and other branches is generally acknowledged, this problem is not systematically investigated in agriculture. As a presumption of a detailed analysis, the knowledge of the volume and structure of the material flow is necessary. The authors have proposed their own methodological procedure which issues from technological indicators, published by the Ministry of Agriculture Azerbaijan Republic for individual plants and categories of animals and which makes possible a further classification of these data for enterprises with different level of farming. These published standards of the Ministry serve as basic stones and by means of their combination, the volume of material flow and its structure during one-year periods is possible to calculate. The advantage of the proposed method is a fast finding out of necessary data and possibility of taking into account some specific conditions of the investigated enterprises.
Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food industry is the insufficient study of their functional and probiotic properties in the mentioned technological areas. The mechanical properties (approximated dependence, standard deviation, and limit stresses) of the carrot varieties Nantes-5 NABA and Chantenay-2461 intended for juice production have been studied. The enzymatic hydrolysis parameters have been determined based on the parameters of the optimal effect of enzyme preparations. As a result of experimental studies, by determining the extreme loads of squeezing and crushing carrots, the power consumption for grinding carrots was determined. The structure of the carrot pulp was revealed. The highest juice out yield put was observed in the Nantes-5 NABA variety. To increase the juice yield from the pulp, maceration was applied and parameters of enzymatic hydrolysis were determined. Complex two-stage mechanical grinding allowed the production of juice with high organoleptic properties. Antioxidant activity was determined before and after the maceration of carrots. The mode and parameters of the juice production technology were corrected during the research. Ready-made pulpy juice samples were tasted and evaluated. The safety of carrot puree during storage has been verified by analytical research data.
One of the important problems in the modern world is to provide the population with high-quality food. So, today the agricultural sector faces the main task of increasing the production of agricultural products, as well as the use of agricultural waste. Poultry farming is one of the main branches of the agricultural sector. The main task facing farmers is to improve the conditions and technology for feeding and keeping farm birds, and one of the important tasks is the state of indoor air in this regard, the problem remains open. Therefore, the main way to solve this problem is the preferred transition to intensive technologies in order to realize the efficiency potential in poultry farming. However, the intensification of the area increases the anthropogenic load on the environment. The main source of environmental risk is the systems of disposal of bird droppings. Our research has shown that 85 % of the negative impact on the environment is caused by poultry and animal husbandry waste. Lighting also plays an important role in poultry farming. Thus, lighting is the basis for electricity consumption. Both natural and industrial lighting is important for the physiology of birds and their development, but, unfortunately, it is quite energy-intensive. In this regard, the idea of solving this problem is being created, it is the development and application of new, efficient, inexpensive and environmentally friendly technologies that are important for large-scale research. Therefore, it is necessary to take into account that most poultry farms are equipped with simple mechanical ventilation systems without cooling. So, an increase in productivity is possible through the introduction of intensive technologies, while the economic assessment of the use of evaporation plants, the disposal of bird droppings and LED lighting can be of practical importance.
The chemical composition of pumpkin has always differed from other plants. Given the potential of pumpkin, the possibility of developing a new range of products from it was explored. As a result of the research, the presented recipe was created, where the main components are fermented pumpkin, orange juice, milk powder and pectin. Such a recipe is recognized as more appropriate. Their chemical composition played a key role in the choice of components, so each component performed its respective function. Since pectin was a stabilizer in the product, milk was a protein fortifier, and orange juice was a flavor enhancer and antioxidant. The addition of orange juice to the finished product increased its vitamin content, and the use of probiotics enhanced the bactericidal effect of the product, which gave it functional nutritional properties. The purpose of developing such a technology was to obtain a high-quality food product, which was achieved on the basis of the complementarity of the selected raw materials and components. From this point of view, studies have shown that the drink prepared according to the proposed recipe meets the accepted regulatory requirements for such products, both in terms of nutritional value and environmental friendliness. The effect of the types and concentrations of pectic substances on the probiotic properties of the prepared fruit and vegetable drinks was also studied. Products with a better bifidogenic effect can be obtained when using 2 % liquid pectin in the preparation of beverages. The organoleptic and microbiological analysis of the finished food product showed that this drink can be used both for children and for preventive purposes
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