Resource Conservation in the Concept of Green Economy Development

Вопросы повышения энергоэффективности применяемых возобновляемых источников энергии для достижения устойчивого развития в рамках зеленой экономики рассматриваются на фоне определенной угрозы истощения традиционных источников энергии. Курс на зеленую экономику закреплен в Программе ООН по окружающей среде и Декларации о внедрении принципов зеленой экономики РФ и поддерживается выпуском «зеленых» облигаций. Сохранение баланса между традиционными и возобновляемыми источниками энергии обеспечит устойчивость экономики.The issues of increasing the energy efficiency of renewable energy sources used to achieve sustainable development in the framework of a green economy are considered against the background of a certain threat of depletion of traditional energy sources. The course towards a green economy is enshrined in the UN Environment Programme and the Declaration on the Implementation of the Principles of the Green Economy of the Russian Federation and is supported by the issue of "green" bonds. Maintaining a balance between traditional and renewable energy sources will ensure the sustainability of the economy

From Environmental Friendliness to Safe Utilitarianism

Концепция устойчивого развития экономики во многом определяется развитием энергетического сектора, в котором доля атомной энергии в глобальном производстве электрической энергии составляет 17 %, обеспечивая безопасность, экономичность и уменьшение производственных отходов. Утилитарность атомных (радиационных) технологий в так называемом гражданском секторе расширяет возможность их применения для обработки ионизирующим излучением продовольственного сырья и пищевой продукции.The concept of sustainable economic development is largely determined by the development of the energy sector, in which the share of nuclear energy in global electricity production is 17%, ensuring safety, efficiency and reduction of industrial waste. The utilitarianism of atomic (radiation) technologies in the so-called civil sector expands the possibility of their application for processing food raw materials and food products with ionizing radiation

An effect of anti-stress feed additives on broiler productivity and meat quality

The paper presents the study on an impact of feed additives Peak anti-stress and SPAO (SPAO-complex) with different lithium content on meat productivity and meat quality of broiler chickens. The feed additives exert a pronounced metabolic effect, have adaptogen properties and allow forming a mechanism that facilitates compensation of the expenditure of the body, which significantly increases upon stress development. It was established that the average daily gain of the broiler chickens increased by 1.8% and 4.3% on the background of using SPAO-complex and Peak anti-stress, respectively, compared to the broiler chickens that did not receive the feed additives in the daily diet. It was shown that addition of feed additives with lithium into a diet led to an improvement of the indices of broiler meat productivity and meat quality: a level of yield of the carcasses of the 1st category increased up to 56.2–79.1%, high organoleptic indices of meat were ensured, the protein content in white and red chicken meat increased and functional-technological properties of minced meat improved. The use of feed additives ensured profitability of industrial poultry production; the highest indices of profitability were established upon introduction of the feed additive Peak anti-stress into a diet — up to 8.67 rubles per each ruble of expenses. The obtained results of the study should be taken into consideration in the technological processes when raising broiler chickens

ОЦЕНКА РАДИАЦИОННОЙ БЕЗОПАСНОСТИ ОХЛАЖДЕННОГО МЯСА С ИСПОЛЬЗОВАНИЕМ МЕТОДА ЭЛЕКТРОННОГО ПАРАМАГНИТНОГО РЕЗОНАНСА

In the world practice, the radiation technologies for food product processing are extensively used; with that, free radicals are found in products. Scientists have not made a final conclusion about the complete safety of the method of radiation sterilization, so it is very important to control irradiated food products to determinea fact of irradiation and residual effects. The experimental data obtained on the domestic spectrometer EPR series Labrador Expert X, which was developed by Spektr LLC with the assistance of the research team of the authors from the Institute of Natural Sciences of UrFU named after Yeltsin B. N., indicate the presence of free radicals in the samples of boneless beef, which is probably associated with °Ccurrence of ante-mortem technological and slaughter stress in animals. Irradiation of the chicken meat samples carried out in laboratory conditions allows a comparison of the spectra before and after irradiation. The dose of irradiation of poultry was 12 kGy. This dose was selected based on the practice of recognizing the radiation doses of 10-12 kGy as safe, which was established in many countries. It was found that in the range of the magnetic fields from 3272 to 3280 Gs, there was a weak EPR signal with an amplitude of 7.28 e-05 and D less than 1. Such a background signal can be explained by stress in the birds, peculiarities of feeding and other factors. After irradiation at a dose of 12 kGy, the ESR signal increased in the range of the magnetic fields from 3273 to 3286 Gs and D was higher than 1. This technology or, in other words, radappertization, is an industrialsterilization of food products for long storage at positive temperatures, which precludes re-contamination by microorganisms. After irradiation, the fivefold increase in the amplitude of the ESR signal was observed and two additional signals with small amplitude appeared. The fact of irradiation/absence of irradiation of the samples was also confirmed by calculation according to GOST R 52529-2006. The need for further research of meat and meat products by the EPR method is obvious: to determine a fact of sterilization or radurization, to determine a radiation dose, to accumulate reliablyestablished information on radiation sensitivity and to develop a methodological base for the use of an EPR spectrometer.В мировой практике активно применяются радиационные технологии обработки пищевых продуктов, при этом в продукции обнаруживаются свободные радикалы. Ученые не приняли окончательного решения о полной безопасности метода радиационной стерилизации, поэтому очень важен контроль облученных пищевых продуктов для выявления факта облучения и определения остаточных явлений. Полученные экспериментальные данные на отечественном спектрометре ЭПР серии Labrador Expert X, разработанным ООО «Спектр» при содействии научного коллектива авторов Института естественных наук УрФУ им. Ельцина Б.Н. свидетельствуют о наличии свободных радикалов в образцах мяса говядины бескостной, что возможно связано с возникновением прижизненных технологических и убойных стрессов у животных. Проведенное в лабораторных условиях облучение образцов мяса кур, позволяет сравнить полученные спектры до и после облучения. Доза облучения мяса птицы составляет 12 кГр. Указанная доза выбрана, исходя из сложившейся практики признания безопасной дозой облучения во многих странах в 10–12 кГр. Установлено, что в диапазоне магнитного поля от 3272 до 3280 Гс присутствует слабый сигнал ЭПР с амплитудой 7,28 е–05 и D менее 1. Такой фоновый сигнал может быть объяснен стрессом птицы, особенностями кормления и другими факторами. После облучения дозой 12 кГр сигнал ЭПР усилился в диапазоне магнитного поля от 3273 до 3286 Гс и D более 1.Эта технология, или по-другому радаппертизация, явля-ется промышленной стерилизацией пищевых продуктовдля длительного хранения при положительных темпера-турах, исключающих повторное инфицирование микроор-ганизмами. После облучения наблюдается пятикратноевозрастание амплитуды ЭПР сигнала, появляются ещедва сигнала с малой амплитудой. Факт облучения/необлу-чения образцов также подтвержден расчетным путем поГОСТуР 52529-2006.Необходимость продолжения дальнейших исследований мясаи мясопродуктов методом ЭПР очевидна: для установленияфакта стерилизации или радуризации, для определениядозы облучения, для накопления достоверно установленнойинформации о радиационной чувствительности и для раз-работки методологической базы использования спектроме-тра ЭПР

Coulomb excitation of and a change in structure approaching N = Z = 40

Background: Nuclei approaching are known to exhibit strongly deformed structures and are thought to be candidates for shape coexistence. In the krypton isotopes, are poorly characterized, preventing an understanding of evolving deformation approaching . Purpose: The present work aims to determine electric quadrupole transition strengths and quadrupole moments of in order to better characterize their deformation. Conclusions: Comparison of measured and values indicates that neutron-deficient () isotopes of krypton are closer to axial deformation than other isotopic chains in the mass region. A continuation of this trend to higher may result in Sr and Zr isotopes exhibiting near-axial prolate deformation. Methods: Sub-barrier Coulomb excitation was employed, impinging the isotopes of krypton on and targets. Utilizing a semiclassical description of the safe Coulomb-excitation process matrix elements could then be determined. Results: Eleven new or improved matrix elements are determined in and seven in . The new value in disagrees with the evaluated value by , which can be explained in terms of deficiencies in a previous Coulomb-excitation analysis

Shape coexistence in the neutron-deficient lead region: A systematic study of lifetimes in the even-even 188−200^{188-200}Hg with GRIFFIN

Lifetimes of $2^+_1$ and $4^+_1$ states, as well as some negative-parity and non-yrast states, in $^{188-200}$Hg were measured using $\gamma-\gamma$ electronic fast timing techniques with the LaBr$_3$(Ce) detector array of the GRIFFIN spectrometer. The excited states were populated in the $\epsilon/\beta^+$-decay of $J^\pi =7^+/2^-$ $^{188-200}$Tl produced at the TRIUMF-ISAC facility. The deduced B(E2) values are compared to different interacting boson model predictions. The precision achieved in this work over previous ones allows for a meaningful comparison with the different theoretical models of these transitional Hg isotopes, which confirms the onset of state mixing in $^{190}$Hg

Formation of consumer value of cottage cheese prolonged shelf life when using flour from milk Thistle seeds spotted

The strategy for improving the quality of food products in the Russian Federation until 2030 determines the trend towards improving the diet of the country's population through the production of new types of food products enriched with valuable food additives. According to the results of a comprehensive study, the addition of flour from milk thistle seeds to soft curd (1.0–2.5 %) makes it possible to obtain a product of high consumer value. Flour from the seeds of milk thistle, as a source of flavolignans, helps to increase the nutritional value of cottage cheese soft unpressurized Packed 5% fat with an increase in protein content by 0.11–0.24%, fat by 0.06–0.12%, carbohydrates – by 0.13–0.28% and silymarin – up to 3.39–7.26 mg/100 g of product and prolongation of shelf life up to 8 days. Acidity and microbiological indicators correspond to the established level. Enriched cottage cheese is soft with a mass fraction of flour from milk thistle seeds of 1.0 and 2.5%, combining animal components (cottage cheese as a source of protein and beneficial microflora) and vegetable (flour from milk thistle seeds as a source of silymarin), is an integral food biosystem that complies with safety requirements in accordance with TR TS 033/2013 “On the safety of milk and dairy products” and provides improved consumer properties of a food product for various categories of the country's population (healthy people and those in the rice group) and of different ages, at the same time does not apply to specialized products

Transformation of Food Systems in the Evolutionary Space

Равновесное состояние пищевых систем, рассматриваемых в узком плане, как совокупность отдельных нутриентов/ингредиентов в пищевом продукте, и в более широком понятии, как пищевая цепочка от производства пищевого продукта до его потребления, определяется влиянием совокупности особенностей технологических процессов и факторов окружающей среды существующей экосистемы. Система менеджмента безопасности обеспечит переход к рациональным моделям производства в соответствии с целями устойчивого развития (ЦУР 12).The equilibrium state of food systems, considered in a narrow sense, as a set of individual nutrients/ingredients in a food product, and in a broader concept, as a food chain from the production of a food product to its consumption, is determined by the influence of a set of features of technological processes and environmental factors of the existing ecosystem. The safety management system will ensure the transition to rational production models in accordance with the Sustainable Development Goals (SDG 12)