No. 2 (2021): Polzunovskiy vestnik

View No. 2 (2021): Polzunovskiy vestnik

Published: 2021-06-30

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SECTION 1. FOOD TECHNOLOGY

IMPROVEMENT TECHNOLOGY OF CONCENTRATED JUICES FROM FRUITS AND BERRIES OF ALTAI SELECTION doi: 10.25712/ASTU.2072-8921.2021.02.001

Elena V. Skorospelova , Oxana Yu. Mikhailova, Natalia K. Shelkovskaya

7-13
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THE RECIPE COMPOSITION IMPROVEMENT OF THE BISCUIT SEMI-FINISHED PRODUCT WITH THE USE OF EMMER WHEAT FLOUR doi: 10.25712/ASTU.2072-8921.2021.02.002

Sanzharovskaya Nadezhda S., Natalia V. Sokol, Yulia B. Sharifullina

14-19
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PROSPECTS FOR THE USE OF PEANUTS IN THE PRODUCTION OF CUPCAKES doi: 10.25712/ASTU.2072-8921.2021.02.003

Lyudmila A. Kozubaeva, Svetlana S. Kuzmina

20-26
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TO THE QUESTION OF THE GRAIN BRAN MINERAL COMPOSITION EVALUATION doi: 10.25712/ASTU.2072-8921.2021.02.004

Ludmila N. Krikunova, Elena V. Dubinina , Maksim A. Zakharov, Irina V. Lazareva

27-35
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THE RESEARCH OF THERMOPHYSICAL AND RHEOLOGICAL PROPERTIES OF EDIBLE VEGETABLE OILS doi: 10.25712/ASTU.2072-8921.2021.02.005

Alexander N. Ostrikov, Natalia L. Kleimenova, Inessa N. Bolgova

36-43
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THE STUDY OF BIOCHEMICAL COMPOSITION AND MEDICINAL PROPERTIES OF THE PLANT EPILOBIUM ANGUSTIFOLIUM (FIREWEED) doi: 10.25712/ASTU.2072-8921.2021.02.006

Olga I. Irinina, Svetlana A. Eliseeva

44-54
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THE EFFECT OF ULTRASONIC EXPOSURE ON PLANT RAW MATERIALS doi: 10.25712/ASTU.2072-8921.2021.02.007

Ksenia N. Nitsievskaya, Vasilina S. Nechaeva

55-62
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STUDY OF THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF BROCCOLI, BOILED IN VARIOUS ENVIRONMENTS doi: 10.25712/ASTU.2072-8921.2021.02.008

Nadezhda V. Makarova, Marianna S. Voronina, Alena N. Gulyaeva, Alexander A. Albina, Igor A. Beschastnov , Daria Yu. Zolotukhina

63-66
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DEVELOPMENT OF RECIPES FOR BLENDED TABLE WINES OF "ALTYN-KOL" TYPE FROM FRUITS AND BERRIES OF ALTAI ASSORTMENT doi: 10.25712/ASTU.2072-8921.2021.02.009

Natalya K. Shelkovskaya , Vladimir A. Vagner, Inna B. Dvoryatkina

67-75
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COMPLEX PROCESSING OF BERRIES AND CRANBERRY doi: 10.25712/ASTU.2072-8921.2021.02.010

Alexandra Yu. Chechetkina, Mariam B. Muradova, Alena V. Proskura, Artem I. Lepeshkin, Lyudmila A. Nadtochii , Mahmood A. Hashim

75-81
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LABORATORY ENERGY SAVING VACUUM EVAPORATOR FOR INCREASING HUMIC GEL CONCENTRATIONS doi: 10.25712/ASTU.2072-8921.2021.02.011

Alexander V. Fominykh, Svetlana V. Fomina, Dmitry P. Ezdin, Anna A. Ezdina, Nadezhda A. Kovshova

82-87
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SOY PROTEIN CONCENTRATES: PRODUCTION TECHNOLOGIES AND APPLICATION PROSPECTS doi: 10.25712/ASTU.2072-8921.2021.02.012

Elena A. Bychkova, Anna V. Borisova

88-94
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A NEW TYPE OF INCREASED FODDER FEEDER VALUES doi: 10.25712/ASTU.2072-8921.2021.02.013

Ivan V. Naumenko, Sergei K. Volonchuk, Konstantin Ya. Motovilov, Andrey I. Rezepin

95-101
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PROSPECTS FOR USING TABLE BEET IN THE PRODUCTION OF FUNCTIONAL DRINKS doi: 10.25712/ASTU.2072-8921.2021.02.014

Oksana N. Eremenko, Zhanna A. Kokh , Veronika V. Tarnopolskaya, Natalia Y. Demidenko

102-109
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METHOD FOR SOFTENING OF INTERMUSCULAR CONNECTORS TISSUE AND TENDONS IN THE THICKNESS OF MEAT SEMI-FINISHED PRODUCTS doi: 10.25712/ASTU.2072-8921.2021.02.015

Nikolay A. Ermoshin, Ivan E. Volkov, Ivan N. Nikolaev, Anton A. Sychev

110-115
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USE OF MILK WHEY FOR YEAST ACTIVATION IN BEER PRODUCTION TECHNOLOGY doi: 10.25712/ASTU.2072-8921.2021.02.016

Elena P. Kamenskaya, Galina V. Sabrezyanova

116-123
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EFFICIENCY OF USING DIFFERENT LEVELS OF TURKEY MEAT IN MINCES WHEN PREPARING SEMI-FINISHED DOUGH (DUMP-LINGS) doi: 10.25712/ASTU.2072-8921.2021.02.017

Vitaly V. Gorshkov, Elena I. Mashkina

124-131
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A NEW PRODUCT WITH FUNCTIONAL PROPERTIES FROM FISH RAW MATERIALS WITH PLANT COMPONENTS doi: 10.25712/ASTU.2072-8921.2021.02.018

Olga N. Pchelintseva , Zenfira A. Bochkareva; Svetlana V. Lisina

132-139
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FORMATION OF SPECIALIST'S COMPETENCES FOR THE PUBLIC FOOD INDUSTRY IN THE "SCHOOL-UNIVERSITY" SYSTEM doi: 10.25712/ASTU.2072-8921.2021.02.019

Nikolay V. Gornikov , Sergey V. Novoselov, Larisa A. Mayurnikova, Anna Yu. Zirka, Anna S. Rotkina

140-145
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APPLICATION OF BREWING WASTE IN RESOURCE-SAVING TECHNOLOGIES doi: 10.25712/ASTU.2072-8921.2021.02.020

Andrey I. Orlov, Irina Yu. Reznichenko

146-152
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DEVELOPMENT OF PROTEIN COMPOSITION TECHNOLOGY WITH THE POSSIBILITY OF USING THEM IN DIETARY FOOD PRODUCTS doi: 10.25712/ASTU.2072-8921.2021.02.021

Ekaterina A. Krasnoselova, Albina A. Varivoda

153-159
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ANALYSIS OF THE FOOD INDUSTRY IN ULAN-UDE doi: 10.25712/ASTU.2072-8921.2021.02.022

Inga V. Khamaganova , Irina I. Badmaeva, Svetlana V. Tsyrendorzhieva, Zorigma M. Namsaraeva, Valentina A. Anikina

160-167
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DEVELOPMENT OF GERONTOLOGICAL FOOD OF INCREASED NUTRITIONAL VALUE doi: 10.25712/ASTU.2072-8921.2021.02.023

Irina V. Sobol , Ludmila Ya. Rodionova

168-174
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SECTION 2. CHEMICAL TECHNOLOGY

RESEARCH OF COMPOSITE POLYMER MATERIALS REIN-FORCED WITH BASALT FABRIC doi: 10.25712/ASTU.2072-8921.2021.02.024

Afanasii A. Dyakonov, Sandal S. Ammosov, Praskovia N. Tarasova, Aitalina A. Okhlopkova, Sardana A. Sleptsova , Nataliia N. Petrova, Anatolii K. Kychkin, Aisen A. Kychkin, Aleksei G. Tuisov

175-181
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IMPROVEMENT OF THE KERATIN RELEASE PROCESS BY HYDROLYSIS OF RAW MATERIALS IN THE ULTRASONIC FIELD doi: 10.25712/ASTU.2072-8921.2021.02.025

Gennady V. Alekseev, Ksenia O. Karsheva, Roman O. Reznichenko, Vyacheslav Shanin

182-187
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METHODS FOR PRODUCING HIGH-DISPERSION SILICON DIOXIDE doi: 10.25712/ASTU.2072-8921.2021.02.026

Elizaveta S. Kutishcheva, Irina O. Usoltseva, Yuri V. Perederin

188-193
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RESEARCH ON RECTIFICATION SEPARATION OF ACETONE PRODUCTION SEMIPRODUCTS doi: 10.25712/ASTU.2072-8921.2021.02.027

Yulia S. Lazutkina, Olga Gorelova

194-199
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STUDY OF THE ADSORPTION PROCESS FOR SOLVENT RECOVERY IN THE PRODUCTION OF ASBESTIC PRODUCTS doi: 10.25712/ASTU.2072-8921.2021.02.028

Olga M. Gorelova, Vladimir A. Somin, Larisa F. Komarova, Mikhail S. Nekrasov

200-204
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DEVELOPMENT OF A CLASSIFIER WITH COAXIALLY AR-RANGED PIPES FOR THE SEPARATION OF BULK MATERIAL BASED ON SILICA GEL doi: 10.25712/ASTU.2072-8921.2021.02.029

Vadim E. Zinurov, Ilnur N. Madyshev, Alina R. Ivakhnenko, Irina V. Petrova

205-211
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PHOTOLUMINESCENCE OF AIIBVI MULTILAYER QUANTUM DOTS DOPED WITH MANGANESE (II) AND COPPER (I, II) IONS doi: 10.25712/ASTU.2072-8921.2021.02.030

Anastasia A. Isaeva , Lina V. Zatonskaya, Pavel V. Lykov, Vladimir P. Smagin

212-217
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SECTION 3. METALLURGY AND MATERIALS SCIENCE

FORMATION OF A DIFFUSION LAYER ON STEEL 45 WITH SIMULTANEOUS SATURATION WITH BORON, CHROME AND TITANIUM doi: 10.25712/ASTU.2072-8921.2021.02.031

Mikhail A. Guriev, Sergey G. Ivanov, Aleksei M. Guriev, Burial D. Lygdenov

218-224
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OPTIMIZATION MATERIAL FOR UNIT DAMPING OF THE VIBRA-TION OF THE TRAM FOR FREIGHT CAR doi: 10.25712/ASTU.2072-8921.2021.02.032

Evgenij A. Pismenny, Andrey Markov

225-232
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INFLUENCE OF COHERENT RADIATION ON THE STRENGTH OF ARAMID FIBERS AND TISSUES doi: 10.25712/ASTU.2072-8921.2021.02.033

Sergey V. Ovechkin , Sergey V. Ananyin, Olga V. Andrukhova, Ivan A. Popov

233-239
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CARBON NANOTUBE DISTRIBUTION ANALYSIS IN THE VOLUME OF THE POLYMER BINDER USING THE SOFTWARE PACKAGE «DG ANALYZER» doi: 10.25712/ASTU.2072-8921.2021.02.034

Alesya A. Korkina, Evgeny V. Petruk, Iftikhor I. Gulmadov, Elena S. Anan’eva

239-245
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RESTORATION AND STRENGTHENING OF THE SURFACE OF HIGH-CHROMIUM CAST IRON PARTS BY LASER TREATMENT doi: 10.25712/ASTU.2072-8921.2021.02.035

Purevdorzh Batkhuu, Galaa Omontsoo, Burial D. Lygdenov, Aleksei M. Guriev

246-257
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