e-infrastructure Roadmap for Open Science in Agriculture

A bibliometric study

The e-ROSA project seeks to build a shared vision of a future sustainable e-infrastructure for research and education in agriculture in order to promote Open Science in this field and as such contribute to addressing related societal challenges. In order to achieve this goal, e-ROSA’s first objective is to bring together the relevant scientific communities and stakeholders and engage them in the process of coelaboration of an ambitious, practical roadmap that provides the basis for the design and implementation of such an e-infrastructure in the years to come.

This website highlights the results of a bibliometric analysis conducted at a global scale in order to identify key scientists and associated research performing organisations (e.g. public research institutes, universities, Research & Development departments of private companies) that work in the field of agricultural data sources and services. If you have any comment or feedback on the bibliometric study, please use the online form.

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Modern aspects of technological processes modeling to meet the challenges of increasing energy and resource efficiency of food production


Improving energy and resource efficiency of food production technological processes, particularly the processing of raw agricultural materials, based on the use of modern physical methods, is presently one of the directions of food and processing industry development in Russia. Successful implementation of knowledge-based approaches and innovative solutions in this field is a guarantee of sustainable development of food and processing industry. Simulation is a key tool in solving this problem. The construction of adequate mathematical models of technological processes based on fundamental principles for developing a set of qualitative and functional characteristics of plant origin raw materials allows you to create differentiated technologies of processing and storage to ensure consistent quality, storage capacity and minimize losses of the target product. Using mathematical models we defined the next task as to organize the production of food grain-based target quality when using grain raw materials with predictable consumer characteristics at a certain level. We have investigated the processing of barley grain brewing by electrophysical effects and optimum parameters of this impact: the heating rate of 0.4 degrees C/s and the exposure processing 90 C; the heating rate from 0.4 to 0.8 degrees C/s and the exposure processing from 30 to 60 C; heating rate of 0.6 to 0.8 degrees C/s and the exposure processing from 30 to 45 s; heating rate of 0.6 to 0.8 degrees C/s and the exposure processing from 60 to 90 s. The values of these parameters allowed us to obtain stable disinfecting effect of saving, and for some indicators - improving malting grain quality of barley. Overall, it can be noted that electrical effects can reduce energy consumption, along with efficient contributes to the destruction of the grain pathogenic microflora of various etiologies, to ensure the safety of the protein complex, the quantity and quality of starch in barley, as well as improve the whole complex of physical and chemical parameters that determine malting quality of barley, and, most importantly, allows obtaining environmentally safe products. (C) 2015 The Authors. Published by Elsevier Ltd.

  • RU
    Data keywords
    • knowledge
    • knowledge based
    Agriculture keywords
    • agriculture
    Data topic
    • modeling
    Document type

    Inappropriate format for Document type, expected simple value but got array, please use list format

    Institutions 10 co-publis
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      e-ROSA - e-infrastructure Roadmap for Open Science in Agriculture has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 730988.
      Disclaimer: The sole responsibility of the material published in this website lies with the authors. The European Union is not responsible for any use that may be made of the information contained therein.