When pumped from one production unit to another, molten cheese spread is a highly viscous liquid, which inevitably affects all hydraulic calculations for optimal pipeline characteristics. However, such calculations often miss out the effect of the viscosity on the pump efficiency. This article introduces a new method for determining the optimal pipe diameter to transport liquid media during food production. It takes into account the viscosity of the liquid and the technical characteristics of the rotary lobe pump. The research featured a lobe-pump hydraulic system for transporting highly viscous cheese spreads. The calculations involved the technical parameters of the lobe pump and pipelines, as well as electricity tariffs. To determine the annual electricity costs, we used electricity tariffs for small businesses as of June 2024 in three random regions of the Russian Federation. The parameters of different cheese spreads (55-95 degrees C) came from scientific publications in the public domain. Among the various factors that affected the optimal pipe diameter, the greatest impact belonged to the temperature-related changes in viscosity. As the operation time of the lobe pump increased, so did the share of electrical energy costs. As a result, the optimal diameter of the pipeline increased significantly to compensate for the hydraulic pressure losses and energy costs. The optimal diameter also depended on the investment parameters. Bigger Life-Cycle values correlated with larger optimal pipe diameters, i. e., the reduced costs went down. Higher interest rates, on the other hand, correlated with smaller optimal pipe diameters, i. e., the reduced costs went up. In general, the overall efficiency of the pumping station depended quite strongly on all the factors featured in this research. The new method made it possible to determine the optimal pipe diameter for inter-operational transportation of cheese spreads in particular and highly viscous laminar fluids in general. It relied on viscosity values and lobe pump specifications. Numerically, it was based on a step-by-step calculation of economic and hydraulic parameters. The method demonstrated good prospects for food pipeline design.
Functional beverages enriched with herbal extracts are gaining popularity due to their potential health benefits. Tilia cordata flowers are known for their antioxidant and antimicrobial properties, making them a promising additive in food and beverage formulations. Our study aimed to develop ready-to-drink iced teas enriched with T. cordata flower extracts and to evaluate their antioxidant, antimicrobial, and sensory characteristics as functional food products. Fresh T. cordata flowers were analyzed for metal contents. Phenolic acid profiles in ethanolic and aqueous extracts were determined using HPLC-MS. Antioxidant activity was evaluated using DPPH radical scavenging, conjugated diene, and iron ion chelation assays. Antimicrobial effects were tested against Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Sensory analysis was conducted using AI-based facial expression recognition to assess consumer responses. Metal analysis revealed low concentrations of Mn, Zn, Cu, and Fe, with no detectable Pb, Cd, or Ni. Ethanolic extracts showed significantly higher levels of phenolic acids than aqueous extracts. Iced teas containing both types of extracts demonstrated strong antioxidant activity, with ethanolic formulations having the highest levels of phenols and flavonoids. Antimicrobial tests confirmed activity in both teas, with ethanolic extracts showing stronger effects. Sensory analysis indicated positive emotional responses and consumer acceptance for both formulations. Iced teas enriched with T. cordata extracts exhibited significant antioxidant and antimicrobial properties, confirming their potential as functional beverages. The use of AI-driven sensory evaluation proved effective in capturing consumer preferences, supporting its application in product development. These findings suggest commercial viability for industrial production.
Seaweed is a valuable source of iodine, an essential micronutrient critical for thyroid function. However, conventional iodine fortification methods often result in nutrient loss and environmental issues, necessitating more sustainable alternatives. This study established an environmentally sustainable process to produce iodine-enriched agar powder from Gracilaria tenuistipitata C.F. Chang & B.-M. Xia, 1976, a red seaweed commonly cultivated in Vietnam. The production involved pretreatment, agar extraction, blending of functional ingredients, and organic iodine enrichment. Response Surface Methodology optimized critical factors, including enzyme concentration, citric acid usage, and iodine supplementation. The developed agar-based powder had a stable iodine content (7.42 mg/100 g), protein level (8.51%), and a firm, elastic gel texture. Utilizing MPB cellulase enzyme and citric acid improved the agar yield by similar to 20%, minimized the environmental impact, preserved bioactive compounds, and stabilized iodine. Optimal extraction conditions included cellulase (0.4-0.6%), temperature (45-50 degrees C), and duration (36-48 h). The final optimal formulation combined agar, carrageenan, and gelatin (60:30:10). It was supplemented with 0.2% of sea grapes and 2.5% fermented red algae to significantly enhance iodine retention and sensory quality. Analytical tests (HPLC, UV-Vis) and sensory evaluation verified the product's quality. The agar powder demonstrated excellent iodine stability and maintained sensory acceptability after six months of refrigeration storage. Integrating cellulase enzymatic treatment, citric acid refinement, and organic iodine enrichment effectively enhanced the nutritional value and addresses iodine deficiency in health-oriented functional foods.
This study aimed to investigate Triumpheta cordifolia A. Rich. gum extract as a clarifying agent in sorghum wort brewing. The biological materials used in this study included the Safrari sorghum cultivar and the bark of T. cordifolia. We determined the key physicochemical characteristics, such as turbidity, pH, Brix (soluble solids), as well as color and polyphenol content of Safrari sorghum wort. The response surface methodology employing a Box-Behnken experimental design with three factors was used to investigate the impact of adding T. cordifolia gum extract to Safrari sorghum wort during its clarification. The physicochemical properties of Safrari sorghum demonstrated satisfactory results for malting. The sorghum was malted and subsequently brewed, and the resulting wort was clarified according to the experimental design. The design factors included the volume of the gum extract (from 1.5 to 3.5 mL) for a fixed wort volume of 200 mL, the stirring speed (from 30 to 160 rpm), and the settling time (from 10 to 60 min). The responses were analyzed during 15 trials and included turbidity, pH, Brix, color, and polyphenol content. These responses were subjected to mathematical and statistical modeling. All obtained models were validated against several criteria, including the correlation coefficient (R2 > 0.90), the absolute average deviation (absolute average deviation < 0.3), as well as the bias and accuracy factors (Af andBfbetween 0.75 and 1.25). The optimal results suggested that the gum extracted from T. cordifolia could be effectively used as a clarifying agent in the brewing industry.
Global population growth requires highly efficient and environmentally sustainable agricultural technologies that can ensure food security with minimal environmental impact. As an alternative to chemical preparations, organic farming uses biological mechanisms to provide plants with nutrients. This review systematizes the current data on the genomics of nitrogen-fixing bacteria of the genus Sinorhizobium. The review covered articles published in 1993-2025 and indexed in Scopus, MDPI, ScienceDirect, and Google Scholar. The metadata were processed in Zotero and VOSviewer. The review summarizes information about the structure of Sinorhizobium genomes, key genes, and regulatory networks involved in the formation of symbiosis with host plants. It focuses on the molecular mechanisms that determine the effectiveness of biological nitrogen fixation and transport of iron, zinc, and phosphates. The obtained genomic data may be used to develop tailored biological products capable of increasing crop yield and stress resistance by targeted modification of the rhizosphere microbiome. The latest scientific achievements and solutions demonstrate a great potential for sustainable agricultural technologies that replace chemical fertilizers with microbial communities. This approach reduces environmental risks and ensures a long-term productivity of agroecosystems, supporting climate resilience biodiversity conservation and stable agricultural development.
