primary processing
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2022 ◽  
Vol 354 (11-12) ◽  
pp. 149-157
Author(s):  
G. I. Dayanova ◽  
I. K. Egorova ◽  
L. D. Protopopova ◽  
A. N. Krylova ◽  
N. N. Nikitina

Relevance. Currently, there is a need to develop proposals for the creation of a vertically integrated system of procurement stations with modern slaughterhouses in the Arctic zone of the Republic of Sakha (Yakutia). The methodology for determining the potential capacity of a primary processing point for animal products allows planning the rational placement of production facilities, their state regulation and financing.Methods. At the research we used such methods as monographic, economic and statistical, graphic, computational and constructive methods. The potential capacities are determined on the basis of the necessary equality between the monthly capacity according to the schedule of arrival of animals from agricultural producers and the monthly productivity of the point according to capacity.Results. The article provides a brief analysis of the development of agriculture in the Arctic regions, which are divided into the Anabarskaya, Prilenskaya, Yanskaya, Indigirskaya, Kolymskaya groups of uluses (districts) according to the basin principle of the main navigable rivers. The strategic directions of the development of branches of the agro-industrial complex in the north of Yakutia are considered. The methodology and results of calculating the potential capacity of primary processing points in each group of uluses based on the number of reindeer, horses and cattle (cattle) and seasonality of slaughter and daily capacity for initial planning are presented. According to the results of the study, it is proved that to ensure a relatively full load during the year (except for the summer period) the primary processing centers in the Arctic zone of RS (Ya) can be of small and medium capacity. The layout scheme of the centers for processing livestock products is proposed, taking into account the further optimal increase in performance with capacities: 25 heads per shift — in v. Saskylakh, Anabarsky ulus (district) and Deputatsky settlement, Ust-Yansky ulus; 10 heads per shift — in u.v. Tiksi, Bulunsky ulus and u.v. Chersky, Nizhnekolymsky ulus; 7 heads per shift — inv. Khonuu, Momsky ulus.


Author(s):  
Rikhard Mihovk

The present research deals with the medieval grain production and the primary processing of it in Ung, Bereg, Ugocsa and Maramures counties. In the Middle Ages, the primary foodstuff was bread, which could be made from a variety of grains. In today's Transcarpathia, bread was made primarily using wheat and rye, which were crucial parts of the everyday eating. After the founding of the Hungarian state, the branch of the food production underwent a transformation, namely the animal-husbandry was slowly replaced by tillage. With the continuous development of the village system, indoor and outdoor farming were also spreading. Grain was grown on arable land away from the house, which has been a high priority. In order to understand the system based on family farming, principally the number of family members must be calculated, and then the average number of settlements follows from the obtained data, which gives the amount of land required per families and settlements to produce grain for bread. The bread was baked in a two-week cycle, when the family gained 30 kg. The growing crops for bread is the first stage of the process, which is followed by milling, i.e. the second stage. Grinding took place in mills, of which several varieties are separated. In the case of our region, watermills were widespread, of which there are also several types. We separate a stream mill and a floating mill from water mills. In the case of our region, both varieties have been identified. The mills did not work all year round, they could only work at the proper water level. Therefore, neither in winter cold nor in summer the mill could not work, so the grinding of flour needed for bread took place mainly in spring and autumn. Mills were one of the most complex technological machines of the time, the operation and maintenance of which required a specialist with relevant knowledge. Mills can be used for grinding grain, as well as for sawing and grinding wood. By examining the available resources, tens of mills were localized in the four counties, which also sheds light on the technological development of the age.


2021 ◽  
pp. 27-30
Author(s):  
Наталья Валерьевна Дементьева ◽  
Татьяна Марьяновна Бойцова ◽  
Наталья Викторовна Соколова ◽  
Полина Николаевна Круговая ◽  
Гордей Павлович Шепелев ◽  
...  

Химический состав и свойства морских водорослей позволяют с успехом применять их для профилактических и лечебных целей, для приготовления различных пищевых продуктов. В Японском море найдено более 310 представителей зеленых, бурых и красных водорослей. Из бурых водорослей преобладают многочисленные виды ламинариевых (Laminariaceae), наиболее ценной в промысловом отношении является ламинария японская (Laminaria japonica). Первичная обработка свежих водорослей предусматривает их тщательную мойку и вымачивание, но и после этого ее ткани содержат все еще высокие концентрации минеральных веществ, не позволяющие ее дальнейшее использование без дополнительной обработки. Поэтому при обработке ламинарии предусматривают ее варку, которая позволяет улучшить вкус, запах, цвет и консистенцию, а также повысить усвояемость водоросли организмом. Однако при варке в отвар переходит значительное количество водорастворимых солей и органических веществ. Поэтому выбор правильных режимов первичной обработки водорослей, при которых происходят минимальные потери физиологически ценных компонентов и обеспечиваются высокие органолептические показатели, будет способствовать производству широкого ассортимента пищевой продукции на их основе. Целью научно-исследовательской работы является обоснование способа первичной обработки ламинарии для производства пищевой продукции. Предложен способ обработки ламинарии, включающий в себя предварительную выдержку ламинарии в воде при температуре 10…15 °С в соотношении ламинария:вода - 1:2 в течение 20 мин и двукратную варку при температуре 40…50 °С при соотношении ламинария:вода 1:2 в течение 15-20 мин. Установлено, что внесение органических кислот на первом этапе варки способствует улучшению органолептических показателей водорослей. Исчезают специфические вкус и аромат водорослей, консистенция становится менее жесткой. Определены концентрации органических кислот в составе варочных вод: уксусной кислоты 1-3 %, лимонной кислоты 1-2 %. Полученный полуфабрикат при обработке ламинарии предложенным способом можно использовать при производстве разных видов пищевой продукции (сушеной, кулинарии, пресервов и др.). The chemical composition and properties of seaweed make it possible to successfully use them for prophylactic and therapeutic purposes, for the preparation of various food products. More than 310 representatives of green, brown and red algae have been found in the Sea of Japan. Numerous species of kelp (Laminariceae) prevail among brown algae, the most valuable commercially is Japanese kelp (Laminaria japonica). The primary processing of fresh algae involves their thorough washing and soaking, but even after that, its tissues still contain high concentrations of minerals, which do not allow its further use without additional processing. Therefore, when processing kelp, boil it is provided, which allows you to improve the taste, smell, color and consistency, as well as increase the digestibility of the algae by the body. However, during cooking, a significant amount of water-soluble salts and organic matter passes into the broth. Therefore, the choice of the correct modes of primary processing of algae, in which minimal losses of physiologically valuable components occur and high organoleptic characteristics are provided, will contribute to the production of a wide range of food products based on them. The purpose of the research work is to substantiate the method of primary processing of kelp for the production of food products. A method for processing kelp is proposed, which includes preliminary exposure of kelp in water at a temperature of 10…15 °C in a kelp: water ratio of 1:2 for 20 minutes and double cooking at a temperature of 40…50 °C at a kelp: water ratio of 1:2 within 15-20 minutes. It was found that the introduction of organic acids at the first stage of cooking contributes to the improvement of the organoleptic characteristics of algae. The specific taste and aroma of algae disappears, the consistency becomes less rigid. The concentration of organic acids in the composition of the cooking water has been determined: acetic acid 1-3 %; citric acid 1-2 %. The resulting semi-finished product when processing kelp by the proposed method can be used in the production of various types of food products (dried, cookery, preserves, etc.).


2021 ◽  
Author(s):  
Sergey Fokin ◽  
Oksana Shport'ko

The textbook discusses the main stages of logging operations and forest transport, as well as technologies and types of equipment for performing work on lower timber yards, including technologies for stacking, loading and dumping of harvested timber. A separate chapter of the book is devoted to the issues of ensuring safety during these works. A detailed description of the construction of logging machines, motor tools, vehicles, machines, aggregates and lines for primary processing of wood (stumping of branches, bucking and cutting of whips, debarking of sorts), lifting and transport machines and devices is given. Meets the requirements of the federal state educational standards of higher education of the latest generation. It is intended for students in the field of training 35.03.01 "Forestry" and in the specialty 35.02.02 "Logging technology".


Author(s):  
E. V. Balkov ◽  
D. I. Fadeev

For the study of the first ten meters of the ground, instruments operating in the frequency domain are most widely used. The compactness, speed of operation, ease of operation of such equipment, as well as the quality of the information obtained, determine its applicability for solving a wide range of issues: from searching for local objects to identifying structural features of the upper part of the section. The article provides an overview of current hardware and software developments for near surface electromagnetic soundings in the frequency domain. A description of all types of non-contact equipment from major world manufacturers is given. The features of both the hardware itself and the approaches to their implementation are described. Methods of primary processing and data inversion are considered. Conclusions are drawn about the need to find new ways to eliminate of equipment deficiencies.


Author(s):  
Э.В. Новиков ◽  
Н.В. Басова ◽  
А.В. Безбабченко

Представлен анализ состояния, проблем и перспектив производства и переработки лубяных культур в России и зарубежных странах, используя многолетние собственные и другие исследования. Показано, что: с 2010 года площади посева лубяных культур в РФ увеличивались, но при этом, она, входя в тройку лидеров по производству льняных тканей, пока отстает от зарубежных стран по темпам роста первичной и глубокой переработки, по-прежнему остается проблема покупки нового технологического оборудования силами льнопенькозаводов. Основными производителями лубяных культур являются СНГ, Аргентина, Канада, США, Индия, Чехия, Германия, Франция, Бельгия, Голландия, Казахстан и другие. Определены в РФ: основные регионы возделывания лубяных культур; динамика роста цен на технологическое оборудование и волокно первичной переработки; состав и цены различных линий их первичной переработки; мировые производители льняных тканей. Сформулированы причины, тормозящие эффективность первичной и глубокой переработки лубяных культур в РФ. The analysis of the state, problems and prospects of production and processing of bast crops in Russia and foreign countries is presented, using many years of own and other research. It is shown that: since 2010, the area of sowing of bast crops in the Russian Federation has increased, but at the same time, it is one of the three leaders in the production of linen fabrics, while it lags behind foreign countries in terms of growth rates of primary and deep processing, there is still a problem of buying new technological equipment by 31 flax mills. The main producers of bast crops are the CIS, Argentina, Canada, the USA, India, the Czech Republic, Germany, France, Belgium, the Netherlands, Kazakhstan and others. The following are defined in the Russian Federation: the main regions of cultivation of bast crops; the dynamics of price growth for technological equipment and fiber of primary processing; the composition and prices of various lines of their primary processing; world manufacturers of linen fabrics. The reasons hindering the effectiveness of primary and deep processing of bast crops in the Russian Federation are formulated.


Author(s):  
R.A. Rostovtsev ◽  
◽  
S.V. Prokofiev ◽  
D.G. Fadeev ◽  
E.V. Soboleva ◽  
...  

The improvement of the primary processing of oil flax in the form of a tangled mass of broken stems in field conditions and the assessment of the operation of the KVL-1M unit when processing flax in the field are substantiated. The influence of process factors on the change in fiber quality indicators, rational parameters and operating modes of the unit to increase the efficiency of processing the stem tangled mass of oil flax have been determined.


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