Pilot installation for applying protective coating on the surface of the agricultural equipment

Ushanev, A.I.; Uspensky, Ivan; Yukhin, I. A.

doi:10.1088/1755-1315/488/1/012049

Cited by 7 publications

(2 citation statements)

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“…There is a hygienic conclusion of the Ministry of Health of Russia, No. 0169720, dated 01.07.99, for the production of bread and bakery products enriched with iodized protein [9,10].…”

Section: Resultsmentioning

confidence: 99%

The use of iodine-containing additives in bakery production technology

Vinogradov

Lupova

Pityurina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article proposes recipes for baking a bakery product with the introduction of new food additives: iodized salt, iodo-casein, amiton. The influence of iodine-containing additives on the nutritional and biological value of bread, as well as on their quality, has also been studied. It was found that the introduction of iodine-containing additives caused an increase in the volume yield of bread. So, namely, the introduction of iodized salt increased the volume yield by 12.6 %, iodo-casein caused the increase by 17.6 % and when introducing of the parameter was 12.5 % higher than the control. Bread with iodine-containing additives is a complete food product with a high nutritional value: 100 g of bread satisfy a person’s need for proteins by 8.9 %, for fat by 2.3 %, for carbohydrates by 14.4 %, and the person’s need for iodine. When daily consumption of 200-250 g of bread with iodo-casein, the iodine content will be 78-97.5 μg, or 52-65 % of the recommended physiological norm. Bakery products with iodine-containing additives are a complete food product with a high nutritional value. Therefore, to enrich bakery products with iodine, then iodo-casein, iodized salt, amiton, which contain the amount of iodine necessary for a person, can be recommended as iodine-containing additives.

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“…There is a hygienic conclusion of the Ministry of Health of Russia, No. 0169720, dated 01.07.99, for the production of bread and bakery products enriched with iodized protein [9,10].…”

Section: Resultsmentioning

confidence: 99%

The use of iodine-containing additives in bakery production technology

Vinogradov

Lupova

Pityurina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…It is cultivated almost everywhere in the country. Modern pea varieties have a fairly high potential for seed productivity [5,6].…”

Section: Introductionmentioning

confidence: 99%

Using growth regulators in production of peas

Vinogradov

Evsenina

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Intensive agriculture poses new challenges for science and practice that go far beyond increasing the gross yield. They include the prevention of lodging of cereals when high agricultural background, the synchronization of fruit ripening, which is necessary for their machine harvesting, an increase in the proportion of early harvesting with its unchanged value. The competent use of plant growth regulators will allow solving such problems. In most cases, they are not used to increase the yield of dry matter per unit area. This task is successfully solved by such traditional means as fertilizers. Physiologically active compounds are widely used in vegetable and berry crops, in crops of grain and legumes. These crops, due to their biological characteristics, require management of growth and development during the period of crop formation, especially in conditions of the Non-Black Earth Zone. All common pea varieties are characterized by uneven ripening, cracking of beans, being close to the soil and significant lodging of stems. All these things force researchers to search for physiologically active compounds that can shorten the stem, activate photosynthetic activity, accelerate maturation, facilitate harvesting and increase productivity. Undoubtedly, as the understanding of the mechanisms of hormonal regulation of plant growth and development is expanded and deepened, more and more possibilities will appear for managing these processes to increase productivity or reduce labor costs.

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