Synergetic Approach to Agro-industrial Technologies of the Future

Panfilov, V.A.

doi:10.21603/2074-9414-2020-4-642-649

Food Processing: Techniques and Technology

2020

DOI: 10.21603/2074-9414-2020-4-642-649

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Synergetic Approach to Agro-industrial Technologies of the Future

V.A. Panfilov

Abstract: Introduction. The present research featured some aspects of developing advanced technologies for the future agro-industrial sector of Russia. The paper focuses on a synergistic approach to new complex self-organizing technological systems in food industry. The research objective was to set up scientific foundations for the agro-industrial complex, industrial production of agricultural raw materials of plant and animal origin, and their industrial processing into food. Results and its discussion. The res… Show more

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Cited by 3 publications

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Synergy of a complex of complex technologies of the future agro-industrial complex

2021

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Considering a synergistic approach to the development of complex technologies for the production of the agro-industrial complex is considered. An analysis of the prospects for the unification of manufacturing and processing industries is given. The features of the structure of simple, small, large and complex technological systems are described. The influence of the stages of digitalization in the new synergetic picture of the agricultural complex is revealed. To effectively use the existing capacities of agrarian and food technologies and predict their further development, a qualitative change in the state of the entire complex system of the complex is considered, to identify control parameters and the least stable modes. The development of technological processes is considered taking into account the synergistic effects of interaction. Bifurcation transitions on the way of obtaining products and system-forming factors of the organization of complex technological production systems are described. The influence of internal and external relations on the structure of small and large systems of processing and food industries is analyzed.

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Synergy of a complex of complex technologies of the future agro-industrial complex

2021

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Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet

Belyaeva

Ostapenko

Gurova

2021

Food Processing: Techniques and Technology

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Introduction. Technological aids play a special role in sugar production technology, but their complex effectiveness requires a comprehensive and in-depth study. The research objective was to establish the patterns of change in the technological indicators of semi-finished products obtained from bacterially infected sugar beets with the combined use of an enzyme preparation, antimicrobial agent, and defoamer. Study objects and methods. The study involved such semi-finished products as juice (diffusion, pre-defecated, first and second saturation) and syrup, the quality of which was determined according to standard methods. The laboratory experiment was carried out on the basis of the second-order D-optimal Box-Behnken plan for three factors at three levels. Results and discussion. The research revealed positive dynamics of the following technological indicators: sucrose content, deposition rate, turbidity, chromaticity, and general purification effect. The sugar beet had the second degree of infection with mucous bacteriosis. Purified juice underwent lime-carbon dioxide purification and thickening under the combination of enzyme preparation Dextrasept 2, antimicrobial agent Betasept, and antifoam agent Voltes FSS 93. The greatest increase in sucrose at the level of 1.1% by DM weight was confirmed by a higher overall effect of purification of diffusion juice (2.2 %). The values of turbidity of the purified juice and syrup were below the threshold values. The low values resulted from the increase in the sedimentation rate of the pre-defective juice and the juice of the first saturation by an average of 4.1 and 3.2 times, respectively, due to the effective removal of high molecular weight compounds. The share of the enzyme preparation was 40–71%, antimicrobial agent – 19–49%, defoamer – 1.6–6.5%. The values of the multicriteria optimization parameter corresponded with technological indicators. The optimal combination (per 1000 tons of beets) included 6–8 kg of Dextrasept 2, 1.5–2.0 kg of Betasept, and 15–20 kg of Voltes FSS 93. As a result, the yield of white sugar increased by 0.25%. Conclusion. The regression dependencies can be recommended for predicting the main technological indicators of semi-finished products. The resulting data makes it possible to determine the effectiveness of the combined use of an enzyme preparation, antimicrobial agent, and defoamer in sugar production. Further research will identify the patterns of multifactorial interaction of these preparations.

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Assessment-Based Optimization of Distillation Parameters

Krikunova

Dubinina

Sviridov

et al. 2023

Food Processing: Techniques and Technology

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The range of high-quality alcoholic beverages could be expanded by unconventional raw materials, e.g., bakery waste. Any new technology requires optimization of operating parameters at each production stage. The sensory properties of an alcoholic drink depend on the distillation mode. However, food science knows no objective methods for optimizing distillation parameters based on the biochemical composition of the raw material. The research objective was to develop a new methodology for optimizing the distillation procedure for alcoholic drinks based on unconventional raw materials. The research featured distillates obtained from industrial samples of bakery waste. The variable factors included the distillation rate, which ranged from 5 to 17 cm3/min, and the wort acidification degree, which was pH 6.0–2.0. The composition and mass concentration of the main volatile components were determined by gas chromatography using a Thermo Trace GC Ultra device (Thermo, USA) with a flame ionization detector. The sensory evaluation was performed by a panel of qualified experts. The single-factor experiment showed that the distillation rate and the wort acidification degree affected the concentration of each volatile component in the distillate. Using the method of pairwise correlation coefficients, the authors identified the most significant parameters: mass concentration of 1-propanol, phenylethyl alcohol, ethyl lactate, total enanthic esters, total enanthic esters vs. total esters, concentration of ethyl lactate vs. total enanthic esters, isobutanol concentration vs.1-propanol concentration. The linear pair correlation coefficients were calculated for these selected indicators, and the effect of each parameter on the sensory profile was represented as a regression model. The optimal operating parameters were determined by extremization of a two-variable function: pH 4.4 ± 0.2, speed 9.5 ± 1.0 cm3/min. The new methodology provided for the following sequence of operations: determining the significance of the variable factor; selecting the evaluation parameters based on a single-factor experiment; determining the interaction; developing a regression model. This method can be used to calculate the optimal technological distillation parameters for other raw materials.

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Synergetic Approach to Agro-industrial Technologies of the Future

Cited by 3 publications

References 5 publications

Synergy of a complex of complex technologies of the future agro-industrial complex

Synergy of a complex of complex technologies of the future agro-industrial complex

Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet

Assessment-Based Optimization of Distillation Parameters

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