Cyber-physical systems in food production chain

The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs are intelligent systems that include physical, biological and computational components using engineering networks. CPSs are able to integrate into production processes, improve the exchange of information between industrial equipment, qualitatively transform production chains, and effectively manage business and customers. This is possible due to the ability of CPSs to manage ongoing processes through automatic monitoring and controlling the entire production process and adjusting the production to meet customer preferences. A comprehensive review identified key technology trends underlying CPSs. These are artificial intelligence, machine learning, big data analytics, augmented reality, Internet of things, quantum computing, fog computing, 3D printing, modeling and simulators, automatic object identifiers (RFID tags). CPSs will help to improve the control and traceability of production operations: they can collect information about raw materials, temperature and technological conditions, the degree of food product readiness, thereby increasing the quality of food products. Based on the results, terms and definitions, and potential application of cyber-physical systems in general and their application in food systems in particular were identified and discussed with an emphasis on food production (including meat products).The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs are intelligent systems that include physical, biological and computational components using engineering networks. CPSs are able to integrate into production processes, improve the exchange of information between industrial equipment, qualitatively transform production chains, and effectively manage business and customers. This is possible due to the ability of CPSs to manage ongoing processes through automatic monitoring and controlling the entire production process and adjusting the production to meet customer preferences. A comprehensive review identified key technology trends underlying CPSs. These are artificial intelligence, machine learning, big data analytics, augmented reality, Internet of things, quantum computing, fog computing, 3D printing, modeling and simulators, automatic object identifiers (RFID tags). CPSs will help to improve the control and traceability of production operations: they can collect information about raw materials, temperature and technological conditions, the degree of food product readiness, thereby increasing the quality of food products. Based on the results, terms and definitions, and potential application of cyber-physical systems in general and their application in food systems in particular were identified and discussed with an emphasis on food production (including meat products)

Análisis de correlación de los parámetros de los aparatos de asimilación de avena y elementos de productividad

Aquí se considera un flujo de datos nuevos obtenidos en suelos de césped y podzol sobre el funcionamiento de la estructura de hojas de avena en varias condiciones climáticas y sobre la acumulación de biomasa (productividad de plantas). Los datos sobre las pruebas de campo con 29 genotipos de avena conducidas en 2015-17 se usan para analizar la conexión entre el desarrollo de los elementos de productividad y las características del mecanismo asimilador dela planta. Se evaluó el contenido de la clorofila ay by de los carotenoides en extracto de acetona en un espectrofotómetro japonés SHIMADZU Uvmini-1240. Se identificaban las correlaciones estadísticamente significativas entre el área total de la superficie de hojas y la masa de granos de una planta (r= 0.664) y también entre la cantidad de espigas en una panoja y su masa (r= 0.548...0.613). Se bajaban las correlaciones en caso de aridez y aumentaban en caso de humectación excesiva. Los genotipos del avena con hojas debajo de bandera más grandes tenían una panoja más grande, con muchas espigas, granos y una masa más alta de granos por espiga y por planta. Las correlaciones se bajaban en caso de aridez. En caso de humectación excesiva o aridez estresadora se aumentaba la correlación entre el área de la hoja bandera y la masa de los grano por espiga. En caso de humectación excesiva se registraba el aumento del contenido del clorofila aen el fondo general de clorofilas y en los centros de reacción de los fotosistemas para genotipos con una alta cantidad de espigas y granos por panoja, una masa más alta de granos por panoja y planta y una masa más alta de 1000 granos. En condiciones áridas se acrecentaba la correlación entre el contenido de las clorofilas ay b y tales características como el largo de panoja, la masa panoja, el número de espigas por panoja. Con todo eso, el aumento de la masa de panoja y de la cantidad de granos en esa fue acompañada por el abajamiento de la fracción del clorofila aen en el rango total de los pigmentos y en los centro de reacció

Análisis de correlación de los parámetros de los aparatos de asimilación de avena y elementos de productividad

On sod-podzolic soils, new data is obtained on the functioning of the photosynthetic structures of oat leaves in various climatic conditions and of biomass accumulation (plant productivity). Based on three-year data (2015-2017) of field experiments with 29 oat genotypes, the relationship between the development of productivity elements and the characteristics of the plant assimilation apparatus is analyzed. The pigment content (chlorophyll a, chlorophyll b, carotenoids) was evaluated in acetone extracts on a UVmini-1240 spectrophotometer (SHIMADZU Corporation, Japan). Statistically significant correlations were established between the total leaf surface area and grain mass per plant (r = 0.664), the number of spikelets in a panicle, grain mass per panicle and the mass of the panicle itself (r = 0.548 ... 0.613). These correlations decreased during a drought and increased in conditions of excessive moisture. Oat genotypes with a larger sub-flag leaf had a larger panicle, with a large number of spikelets, grains and of larger grain mass per panicle and plant. During a drought, these correlations decreased. The correlation of the flag leaf area with the grain mass of the panicle and plant under stressful conditions of excessive moisture or a drought increased. With excessive moisture, an increase in the proportion of chlorophyll a in the total chlorophyll pool and in the composition of the reaction centers of photosystems was observed in genotypes with an increased number of spikelets and grains in a panicle, with larger grain masses per panicle and plant, and a mass of 1000 grains. During a drought, the correlation of the content of chlorophylls a and b increased with the following signs: panicle length, panicle mass, number of spikelets in a panicle, and number of grains in a panicle. However, an increase in panicle mass and the number of grains in it was accompanied by a decrease in the proportion of chlorophyll a in the total pigment pool and in the composition of reaction centers.Aquí se considera un flujo de datos nuevos obtenidos en suelos de césped y podzol sobre el funcionamiento de la estructura de hojas de avena en varias condiciones climáticas y sobre la acumulación de biomasa (productividad de plantas). Los datos sobre las pruebas de campo con 29 genotipos de avena conducidas en 2015-17 se usan para analizar la conexión entre el desarrollo de los elementos de productividad y las características del mecanismo asimilador de la planta. Se evaluó el contenido de la clorofila a y b y de los carotenoides en extracto de acetona en un espectrofotometro japonés SHIMADZU Uvmini-1240. Se identificaban las correlaciones estadísticamente significativas entre el área total de la superficie de hojas y la masa de granos de una planta (r = 0.664) y también entre la cantidad de espigas en una panoja y su masa  (r = 0.548…0.613). Se bajaban las correlaciones en caso de aridez y aumentaban en caso de humectación excesiva. Los genotipos del avena con hojas debajo de bandera más grandes tenían una panoja más grande, con muchas espigas, granos y una masa más alta de granos por espiga y por planta. Las correlaciones se bajaban en caso de aridez. En caso de humectación excesiva o aridez estresadora se aumentaba la correlación entre el área de la hoja bandera y la masa de los grano por espiga. En caso de humectación excesiva se registraba el aumento del contenido del clorofila a en el fondo general de clorofilas y en los centros de reacción de los fotosistemas para genotipos con una alta cantidad de espigas y granos por panoja, una masa más alta de granos por panoja y planta y una masa más alta de  1000 granos. En condiciones áridas se acrecentaba la correlación entre el contenido de las clorofilas a y b y tales caracterísicas como el largo de panoja, la masa panoja, el número de espigas por panoja. Con todo eso, el aumento de la masa de panoja y de la cantidad de granos en esa fue acompañada por el abajamiento de la fracción del clorofila a en en el rango total de los pigmentos y en los centro de reacción

DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING

At present, there is no consistent definition of the term «personalized nutrition». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown.At present, there is no consistent definition of the term «personalized nutrition». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown

A system approach to simulation of individual food products

There is no doubt that the further development in the field of nutrition is linked with personalization. Nutrition management with account for metabolism plays a key role in health strengthening and prevention of human diseases. The paper gives a review of studies associated with personalized nutrition. Personalized nutrition is inextricably linked with personalized food products. At present, however, mass production of personalized food products for individuals or small groups of people is unfeasible. The devel‑ opment of personalized food products requires both time and labor input, as well as multidisciplinary and profound knowledge in a wide spectrum of areas associated with biology, medicine, nutrition and food systems. Among the most important characteristics of modern science is the study of complex and super-complex organized objects such as the food system. These objects were studied previously but by the way of significant simplification of their structure. Investigation of objects with all variety and complexity of their organization requires not only new scientific ideas but also a new conceptual framework, new research methodology, new approaches to simulation of both products and physiological processes. In this study, the authors made an attempt to bring the theoretical view on an individual product closer to the complex task solution using the method of mathematical physiology. The intuitive conceptual model for a process of food design is shown with regard to the “health passport” of an individual, disease risk and gastrointestinal (GI) tract status. The differential equations of the concentration dynamics of protein, denatured protein and peptides in the human stomach are presented. The differential equations that describe the process of protein assimilation in the human stomach were solved in the simulation environment Simplex 3. The presented fragments of model realization show the pos‑ sibility of virtual study on an effect of different indicators of the food nutritional value on the rate of digestion and the process of cleavage of complex components (proteins, fats and carbohydrates) to mono-structural elements depending on different state and influence factors

Electrochemical amination. synthesis of aniline in aqueous–acetonitrile solutions of sulfuric acid

© 2015, Pleiades Publishing, Ltd. The process of indirect cathodic amination of benzene is studied in aqueous media containing 4-10 M H2SO4 and, accordingly, 13.8–7.1 M CH3CN. At 50°C, electrolysis in the system of Ti(IV)–NH2OH–C6H6 results in formation of aniline and also small amounts of isomeric phenylenediamines and diphenyl. The current efficiency of aniline is maximum in the catholyte containing 8 M H2SO4 and 9.4 M CH3CN. Under these conditions, full conversion of hydroxylamine is observed; the 80% current efficiency of aniline corresponds to the efficiency of the amino radical source and its mass fraction among the products of electrolysis exceeds 97%

Fabrication of probes for scanning near-field optical microscopy using focused ion beam

The results were obtained using the infrastructure of the Center for Shared Use “Nanotechnology” of the Southern Federal University

Electrochemical amination. Functionalization of anisole in solutions of 4.0-6.0 M H 2SO 4 and acetic acid

The electrochemical amination of anisole in 4.0-6.0 M H 2SO 4 solutions containing CH 3COOH and small amounts of water is studied with the use of the Ti(IV)/Ti(III)-NH 2OH system. Under these conditions, the products of radical substitution are para- and ortho-anisidines. Their total current efficiency and yield by hydroxylamine are 82.0% at a complete conversion of the source of amine radicals. Owing to the chain mechanism, the electrochemical process is terminated upon consumption of no more than 0.5 electrons per NH 2OH molecule. At a small charge passed through the electrolyte, the anisidines current efficiency can exceed 380%. © 2011 Pleiades Publishing, Ltd

Efficiency of electrochemical amination of anisole in aqueous-organic solutions of 4 M H 2SO 4

Cathodically initiated amination of anisole has been performed with the Ti(IV)-NH 2OH system in aqueous solutions of 4 M H2SO4 containing high concentration of acetic acid or acetonitrile. In electrolyses performed to reach full conversion of hydroxylamine, the isomeric anisidines obtained (2 para/ortho ∼ 3.9) with total yields referred to the current and amino radical source exceeded 80%. © Pleiades Publishing, Ltd., 2012