CLIMATIC CHARACTERISTICS OF THE COLD PERIOD IN UFA

The article presents the results of a study of the climatic characteristics of the cold period in the city of Ufa of the Republic of Bashkortostan in the modern period. For the analysis, the authors used traditional processing methods. To identify climate changes, different base periods were considered (1961-1990, 1981-2010, 1991-2020). In some cases, time series of long-term observations were available only since 1973, so in these cases two base periods were distinguished. The statistical characteristics and changes in air temperature and its amplitude, the dates of the beginning/end and duration of the cold period, the amount of precipitation, relative humidity, the height of the snow cover and its moisture reserves, the dates of establishment/destruction and the duration of the snow cover are analyzed. Correlations between climatic indicators are shown. The study revealed that in all months of the cold period there is a tendency to increase air temperature, while the greatest contribution is made by an increase in minimum temperatures. A steady reduction in the duration of the cold period was found due to the shift of the start date to a later date, and the end date to an earlier one. The amount of precipitation tends to increase. Due to the reduction of the cold period, the duration of the snow cover in the city of Ufa decreases.

Slovak Local Ewe’s Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain

Slovak ewe’s milk lump cheese is produced from unpasteurized ewe’s milk without any added culture. Because of the traditional processing and shaping by hand into a lump, this cheese was given the traditional specialty guaranteed (TSG) label. Up till now, there have existed only limited detailed studies of individual microbiota and their benefits in ewe’s milk lump cheese. Therefore, this study has been focused on the beneficial properties and safety of Enterococcus durans strains with the aim to contribute to basic dairy microbiology but also for further application potential and strategy. The total enterococcal count in cheeses reached 3.93 CFU/g (log 10) ± 1.98 on average. Based on a MALDI-TOF mass spectrometry evaluation, the strains were allotted to the species E. durans (score, 1.781–2.245). The strains were gelatinase and hemolysis-negative (γ-hemolysis) and were mostly susceptible to commercial antibiotics. Among the strains, E. durans ED26E/7 produced the highest value of lactase enzyme β-galactosidase (10 nmoL). ED26E/7 was absent of virulence factor genes such as Hyl (hyaluronidase), IS 16 element and gelatinase (GelE). To test safety, ED26E/7 did not cause mortality in Balb/c mice. Its partially purified bacteriocin substance showed the highest inhibition activity/bioactivity against Gram-positive indicator bacteria: the principal indicator Enterococcus avium EA5 (102,400 AU/mL), Staphylococcus aureus SA5 and listeriae (25,600 AU/mL). Moreover, 16 staphylococci (out of 22) were inhibited (100 AU/mL), and the growth of 36 (out of 51) enterococcal indicators was as well. After further technological tests, E. durans ED26E/7, with its bacteriocin substance, can be supposed as a promising additive to dairy products.

Effect of Traditional Process Methods on the Physicochemical and Functional Properties of a Traditional Food Salt (Nikkih) Obtained from Waste Biomass Peels of Musa paradisiaca and Musa acuminate

In Cameroon, agrofood waste biomass such as peels of Musa paradisiaca and Musa acuminate is being valorized using various traditional processing methods to produce a traditional functional food salt, potash, locally called nikkih. Nikkih has been reported to have varying physicochemical and functional properties, which negatively affect the quality and stability of food prepared using it. This work aims at evaluating the effect of traditional process methods on the physicochemical and functional properties of nikkih produced from these peels in view of the optimization of the process. The peels were preprocessed using two methods: boiling at 90oC before drying and direct drying of raw samples. All samples were dried and combusted to ash at varying temperatures of 250oC, 300o C, and 350oC and times of 30 min, 60 min, and 90 min. The ash obtained was dissolved in varied volumes of water, filtered to obtain the nikkih. Yellow achu soup was prepared through the dry gum method using water and read palm oil, with nikkih as emulsifier. The physicochemical and functional properties of nikkih on yellow achu soup were evaluated using standard methods. The ash yield ranged from 10.62 ± 0.12% to 7.10 ± 0.05%, with the raw samples combusted at 3000C and 2500C having the highest and lowest values respectively. The pH of nikkih ranged from 10.95 ± 0 to 12.01 ± 0.056 while potash content ranged from 32.45 ± 0.905% to 72.29 ± 1.31%, with the highest and lowest values obtained from the raw sample combusted at 2500C and the boiled samples combusted at 3500C respectively. Alkaline content ranged from 61.7 ± 0.141% to 52.8 ± 0.141%, with boiled M. acuminate combusted at 3500C having the highest value and the lowest from raw M. paradisiaca combusted at 2500C. The foaming capacity and foam stability ranged from 6.9 ± 0.01% to 16.07 ± 2.51% and from 3.20 ± 0.07% to 11.205 ± 2.39% for M. acuminate and M. paradisiaca respectively. The emulsification index ranged from 85.62 ± 0.09% to 86.67 ± 1.141% after 24 hrs and from 26.0 ± 0.94% to 27.02 ± 2.390% after 48 hrs, with the highest value from the raw M. acuminate combusted at 350oC and the lowest from that combusted at 3000C. The potash source, pretreatment method, combustion conditions, and dilution factors all had an effect on the physicochemical and functional properties of nikkih.

Antioxidant and tyrosinase inhibitory activities of traditional fermented Rosa from Dali Bai communities, Northwest Yunnan, China

Traditional fermented Rosa (TFR) is a typical food and medical product among the Dali Bai people, and its popularity is growing. A few studies have looked into TFR's medicinal advantages, linked germplasm resources, traditional processing procedures, and functional food qualities. Our goal was to look into Rosa's traditional processing, examine the dominant strains in TFR, and prove how these strains affected antioxidant and tyrosinase inhibitory activities. We used a snowball selection strategy to pick 371 informants for a semi-structured interview, supplemented with direct observations and sample collection. A microbial strain was isolated and identified from a TFR sample collected in the field. We synthesized TFR in the lab using the traditional way. Both of 2, 2-diphenyl-1 picrylhydrazyl (DPPH) free radical scavenging and tyrosinase inhibitory properties of the fermented solution of Rosa 'Dianhong' have been tested in this study. Altogether 15 species belonging to the genus Rosa, which are utilized in herbal medicine and fermented foods. Rosa 'Dianhong' was the Bai community's principal species with considerable cultural value and consumption. Raw Rosa petals included 15 major flavonoids and phenols, which were identified as TFR's active components. TFR-1 was discovered to be the dominating microbial strain in TFR, increasing total phenolic and flavonoid content in the fermented solution of Rosa 'Dianhong' by 0.45 mg GAE/ml and 0.60 mg RE/ml, respectively, after 30 days. TFR-1 also exhibited promising activity in terms of DPPH free radical scavenging and tyrosinase inhibition. TFR showed potent antioxidant and free-radical scavenger properties and is beneficial in skincare and nutrition, according to the findings. TFR's medicinal and edible properties suggest that it could be used as a cosmetic or nutraceutical product.

Use of Membrane Technologies in Dairy Industry: An Overview

The use of treatments of segregated process streams as a water source, as well as technical fluid reuse as a source of value-added recovery products, is an emerging direction of resource recovery in several applications. Apart from the desired final product obtained in agro-food industries, one of the challenges is the recovery or separation of intermediate and/or secondary metabolites with high-added-value compounds (e.g., whey protein). In this way, processes based on membranes, such as microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO), could be integrated to treat these agro-industrial streams, such as milk and cheese whey. Therefore, the industrial application of membrane technologies in some processing stages could be a solution, replacing traditional processes or adding them into existing treatments. Therefore, greater efficiency, yield enhancement, energy or capital expenditure reduction or even an increase in sustainability by producing less waste, as well as by-product recovery and valorization opportunities, could be possible, in line with industrial symbiosis and circular economy principles. The maturity of membrane technologies in the dairy industry was analyzed for the possible integration options of membrane processes in their filtration treatment. The reported studies and developments showed a wide window of possible applications for membrane technologies in dairy industry treatments. Therefore, the integration of membrane processes into traditional processing schemes is presented in this work. Overall, it could be highlighted that membrane providers and agro-industries will continue with a gradual implementation of membrane technology integration in the production processes, referring to the progress reported on both the scientific literature and industrial solutions commercialized.

Effect of traditional processing methods on protein digestibility and chemical constituents in seeds of Bauhinia petersiana

Background: Antinutritional factors present in food may reduce the bioavailability of nutrients and cause harmful effects to human health. Aims: The aim of this study was to determine the effect of traditional processing methods on protein digestibility, nutrient and antinutrient constituents of seeds of Bauhinia petersiana. Subjects and Methods: The seeds were processed by soaking in water, boiling or roasting before analyzing protein digestibility, nutrient and antinutrient compositions. Results: Soaking resulted in no significant changes in the content of moisture, protein, fiber, phytates and trypsin inhibitor activity and significant reductions in fat, ash and tannins. Roasting resulted in no significant change in the content of moisture, ash, protein, and fiber and significant reductions in fat, phytates and trypsin inhibitor activity. Boiling resulted in a significant increase in the content of both protein and fiber and reduction in fat, ash, tannins, phytates and trypsin inhibitor activity. Mineral content of zinc, magnesium and calcium was not changed by soaking, roasting or boiling of the seeds. The calculated phytate: zinc molar ratios for both the raw and processed seeds were greater than 10, the limit for optimal absorption of zinc in the small intestine whereas phytate: iron molar ratios were less than 14, the limit for optimum absorption of iron in the intestines. In vitro digestibility of proteins in the seeds was increased when the seeds were soaked, roasted or boiled. Conclusions: Boiling the seeds of B. petersiana before consumption would effectively remove undesirable antinutrients while maintaining the nutrient content of the seeds and improving digestibility of proteins. Keywords: Legume, nutrient, antinutrient, digestibility, phytate.

Innovation Strategy of 3D Printing in Industrial Design Based on Vision Sensor

3D printing is becoming increasingly integrated across all disciplines affecting traditional manufacturing. Traditional subtractive and isomaterial processing techniques make it difficult to process and manufacture complex structures such as spatial surfaces and complex cavities. Traditional processing and manufacturing processes are complex. Cumbersome clamps are also a drawback of traditional machining. Compared to traditional processing and manufacturing, 3D printing has significant advantages in manufacturing processes and manufacturing complex structures. Based on this, this paper studies the application of visual sensor 3D printing technology in industrial design and further studies the innovative free design methods under the implementation of 3D printing to provide a design basis for solving industrial product processing troubles and complex structures. This paper first provides a theoretical analysis of the combination of 3D printing of vision sensors and innovative design of industrial products. Next, take two classic industrial parts, a mechanical hydraulic valve block, and a crankshaft, as an example, and adopt an innovative and free design method to get an optimized pipeline of hydraulic valve blocks. The crankshaft molding structure integrated with the structure of the lightweight block demonstrates the superiority of 3D printing technology over the innovative design and manufacture of industrial products. Experiments have proved that the molding direction 1 consumes the least time and consumables (5 h 3 min, 24.44 m), but the inner channel is a blind hole, and it is difficult to remove the support after processing. The molding direction 2 consumes a little more consumable but not too much, but the channel supports are all easy to remove, and molding direction 3 has no advantage in all aspects. Research on industrial design innovation strategy of vision sensor 3D printing technology not only leads to the realization of vision sensor 3D printing technology and its equipment. It also provides a specific reference for the green and intelligent development of the future high-end equipment manufacturing industry.

Theoretical Analysis of Thin Curved Rod Displacements V. P. Lugovoi1)

The paper presents a comparative theoretical analysis of the movements of the curved rods of various curvature forms, which can be applied as tools for ultrasonic treatment of holes in fragile materials. It has been shown that the traditional processing of holes by an ultrasonic method is based on the use of straight rods, in which the amplitudes of displacements on the working – free end corresponds to the value of displacements at the point of its attachment to the ultrasonic oscillation concentrator. Supplementing the configuration of a straight rod with a curvilinear shape in the form of a circular arc or a spiral twisted by one turn will allow obtaining additional displacements caused by the elastic properties of a section with a curved shape. The paper considers several calculated schemes of a curvilinear rod bounded by angles j equal to p/2, p and 2p, fferent direction of the external force action. The obtained results have shown that an increase in the circular arc angle leads to a corresponding increase in the elastic displacement index of the rod free end. In this case, the total displacements of the rod free end will be made from displacements caused by vibrations of the acoustic system and the displacements of a curved thin rod from an external force. Calculations have established that the magnitude of the elastic displacements of curved rods is influenced by the shape and magnitude of the angle, the direction of the external force, the radius of curvature, the rigidity of the cross section. The considered schemes of thin rods with curvilinear sections can find practical application in ultrasonic oscillatory systems for processing small-diameter holes in fragile materials. This increases the intensity of tool oscillations and improves the process performance.