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- ДокументSTUDY OF HYDROTHERMAL TREATMENT OF DRIED MALT WITH PLASMOCHEMICALLY ACTIVATED AQUEOUS SOLUTIONS(2020) O. Kovaliova, O. Pivovarov, V. KoshulkoStudying the specific technological features and functional properties of foodstuffs made with the addition of malt is a particular priority for scientists and experts in the food processing industry. The paper deals with the peculiarities of malt processing, namely, with how it is humidified by means of plasmochemically activated aqueous solutions with different concentrations of hydrogen peroxides. The study presented deals with hydrothermal treatment of dry malt with solutions activated by the action of non-equilibrium contact plasma. In the course of this treatment, microparticles of hydrogen peroxide are formed. When in contact with the raw materials, they can form active oxygen, which is an agent stimulating biochemical transformations that activate the mashing and extraction of malt. The hydrogen peroxide concentration has been determined for the solutions used for further hydrothermal treatment of malt. It has been established which modes of hydrothermal treatment of dry germinated barley grain with plasmochemically activated aqueous solutions ensure the fastest absorption of moisture by malt. The highest water absorption rate was observed in the samples with activated water where the peroxide concentration was 600mg/l. It has been studied how the degree of malt swelling changed with the temperature and mash ratio. When ordinary water was used, the optimum mash ratio was 1:4 (65°С), and with activated water, a similar result was obtained with the mash ratio 1:3, which allows reducing water consumption in the process. The process of malt mashing has been studied, and the malt extracting capacity analysed. When plasmochemically activated aqueous solutions were used, the extracting capacity was observed to be increasing noticeably by 0.06–0.41%, depending on the mashing mode. It has been proved that the antiseptic properties of the activated water allow extra disinfection of raw materials. Using activated aqueous solutions reduces pathogen contamination of grain. It has been found that absolute destruction of mould microflora is possible at high concentrations of peroxides in the solutions. The paper highlights the operational parameters that can be used during industrial processing of malt, and gives recommendations for the use of plasmochemically activated aqueous solutions in barley malt processing.
- ДокументDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES(2020) O. Naumenko, S. Danylenko, L. Bal-Prylypko, S. Gunko, I. MelnikOn carrying out a screening, phage-resistant strains of Streptococcus thermophilus have been selected. As producers of exopolysaccharides, they can be used to form the texture of fermented milk and improve the rheological properties of fermented milk products in a natural, effective, and safe way. It has been suggested to use analysis of the capsule-formation of strains as an express method to evaluate the rheological properties. The technology of the bacterial concentrate Iprovit – Streptococcus thermophilus with phage-resistant producers of exopolysaccharides has been developed. The following technological modes were used: growing in a growth medium with the ratio of carbohydrates to soluble nitrogen C:N=3.5; biomass stabilisation (10% inulin protective medium, freezing at minus 60±1°C for 16±2 h, drying for 24±2 h to 32±1°C, moisture content in the preparation not more than 5%). These modes allowed obtaining 7.83±0.02 g of bacterial concentrate from 1 dm3 of the growth medium. Depending on the strain of Streptococcus thermophilus, the dry bacterial concentrate contained 4.4×1011–1.1×1011 CFU/g of active microbiota. A technique has been developed that allows improving the rheological properties of fermented milk products by blending bacterial preparations to produce various products with concentrate of the Streptococcus thermophilus strain. The optimal formulations of the mixtures have been selected. This has made it possible to modify the rheological characteristics of fermented products without using other thickeners. The effective viscosity of the products obtained has been increased by 13.3–54.3%, depending on the formulation of the mixture. The biotechnology of the bacterial concentrate Iprovit – Streptococcus thermophilus was implemented at the State Research Enterprise of the Institute of Food Resources, National Academy of Agricultural Sciences of Ukraine. Manufacture of the concentrate is regulated by the regulatory documents developed and approved: TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications,” Technological Instructions for production of the fermented cultures IPROVIT for TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications.” The novelty of the technological solutions was confirmed by Copyright Registration Certificate No. 51033.
- ДокументRESEARCH OF TO ULTRATHIN STRUCTURE OF CAGES OF DIFFERENT RACES OF SPIRIT YEASTS IN DEPENDENCE ON CONCENTRATION OF DRY SUBSTANCES OF WAS(2020) S. Kovalchuk, T. Mudrak, A. Kuts, V. DotsenkoOne of the directions of introduction of resource- and energy-saving technology of alcohol brews into alcohol production is the use of highly concentrated wort from grain raw materials. The use of highly productive strains of alcoholic yeast is the basis of resource- and energy-saving technologies, a way to reduce the cost of ethyl alcohol and increase the profitability of its production. To develop the technology of highly concentrated mash from grain raw materials, it is necessary to select and select the appropriate breeds of yeast and study their morphological and physiological properties. Diagnosis of the physiological state of microorganisms. The influence of wort dry matter concentration on morphological and cytological features of the structure of yeast cells of alcoholic breeds of yeast S. cerevisiae DO–16, DO–11, K–81, XII in the conditions of cultivation on media from starch-containing raw materials was studied. The concentration of dry matter of the wort is 20 and 28%. It was found that the selected race of yeast S. cerevisiae DO–16 synthesizes the largest number of yeast cells at a concentration of 28%. Osmophilic races of S. cerevisiae DO–16 and DO–11 had smaller cell sizes and areas in comparison with thermotolerant and mesophilic races of S. cerevisiae K–81 and XII at a wort concentration of 28.0%. During fermentation, these indicators characterize the increase in the working surface of the yeast in the fermented medium, it allows to accelerate the fermentation process and ensure microbiological purity of the environment, which is especially important for highly concentrated wort. On the basis of morphological and cytological studies of the yeast race S. cerevisiae DO–16, its advantages over the races DO –11, K–81, XII for fermentation of high-concentration wort have been proved. Based on studies of the intracellular structure of the yeast S. cerevisiae DO–16, DO–11, K–81, XII, the relationship between the formation of glycogen in yeast cells and the concentration of DM wort was established. When culturing industrial yeast at a DM concentration of 28%, the glycogen content in the cells of S. cerevisiae DO–16 was significantly higher compared to the studied races, which indicates favorable conditions of the culture medium for this race.
- ДокументRESEARCH ON THE EFFECT OF SUPER HIGH FREQUENCY FIELD ON GREEN TEA EXTRACTION AND EXTRACT QUALITY(2020) K. Rubanka, A. Bessarab, V. TerletskaThe article characterises non-brick green tea as a product of mass consumption. It has been described how practical it is to produce liquid extracts based on it and use them further in the non- alcoholic drinks technology. Achieving high yields of extractives from tea requires intensification of the mass transfer process. The analysis of scientific sources has shown that pre-treatment of raw materials is one of the most promising methods for this purpose. The article presents comparative characteristics of green tea extracts obtained using pre- treatment in the super high frequency field and of ones produced without it. The optimal power of the super high frequency field for extracts heated up to 60°С has been selected and analysed. If the energy of super high frequency is applied to a fresh mixture of tea and an extractant, with its further extraction in a rotary extractor IKA-RV-10 at the dilution 280 mBr, the yield of extractives doubles. The action of the microwave field leads to a 40% increase in the content of extractives in the resulting extract: the yield of phenolic substances increases by 44%, of caffeine by 45%, of substances with vitamin P activity by 23%, compared with the extracts produced without additional treatment. However, the chlorophyll and aldehyde content decreases. Pre-treatment with super high frequency energy in the course of green tea extraction helps effectively extract phenolic compounds like catechins that affect the taste of final beverages. This technique allows doubling the yield of catechins. Besides, it has been confirmed that the chemical composition (namely the quantity of hydroxyl groups in the catechin structure) determines the intensity of the transition of catechins into the composition of the extract. The findings on the safety of the extracts obtained have allowed establishing that though the contents of mercury, arsenic, lead, copper, and iron increase, they do not exceed the maximum permissible concentrations. This proves the safety of the extracts produced. The research results obtained make it possible to intensify the plant extract production technology without using any special extractors.
- ДокументRADIOPROTECTIVE PROPERTIES OF POLYPHENOLIC COMPOUNDS OF EDIBLE AND AROMATIC PLANTS(2020) P. Oliіnyk, D. Voronenko, R. LysiukThe proliferation of nuclear technologies threatens by the negative impact of ionizing radiation on the human body and requires the search of new effective means for prevention from radiation damage. Informational search in scientific editions and search databases on radioprotective effects of food and aromatic plants, radiation nephropathy and promising herbal drugs for its prevention has been carried out. Methods of analysis, systematization, comparison, generalization of information data have been applied. An overview of the results of experimental phytochemical and clinical studies of domestic and foreign scientists on radioprotective effects of biologically active substances of food and aromatic herbs has been carried out. It is revealed that plant polyphenolic compounds, due to their antioxidant properties, are able to neutralize free radicals and thus leading to a stop of radio-induced chain oxidation reactions in cells, to scavenge and neutralize of lipoperoxyl radicals, chelate ions of metals, as well as to exhibit antimutagenic activity. Radiotherapy might cause several radiation-induced kidney injuries, including radiation nephropathy. Search of promising herbal substances for prevention and alleviation of radiation nephropathy is under active investigation in recent years. Preventive inclusion of radioprotective agents, containing polyphenolic compounds, before irradiation seems to be an obvious renoprotective strategy. The prospect for further phytochemical, pharmacodynamic and toxicological studies of properties of polyphenolic compounds in food and aromatic plants with an objective to create new effective remedies for the prevention and treatment of radiation damage is shown.
- ДокументDINVESTIGATION OF CONTACT HEATING OF FRUIT AND VEGETABLES WITH SATURATED WATER STEAM(2020) Y Verkhivker, E. Altman, A. Palamarchuk, N. Kushnyrenko, S. PatyukovThe purpose of this research was to study the modes of heating different types of plant raw materials in model technological environments that imitate the blanching of raw materials under factory conditions. The research aimed at expanding the range of canned products made from fruit and vegetables. To this end, new methods were searched for, in addition to the existing ones, allowing heating various plant raw materials and increasing the energy efficiency of canned fruit and vegetables production. Saturated water steam was selected as the treatment medium. The experimental studies included determining the volume-average temperature of the fruit layer in the container. A pulse method of supplying the heating media has also been investigated. It allows using the inertial properties of raw materials and significantly reducing the expenditure of the heating media. The objects selected for study were various species of pomes and drupes, in particular, apples, plums, cherries, sweet cherries, as well as a vegetable crop of the gourd family, or Cucurbitaceae. The following characteristics have been studied: the dynamics of heating individual fruit and vegetables in the saturated water steam environment at atmospheric pressure; the dependence of the heating and cooling rates of individual fruit and vegetables on the geometric index; the dependence of the heating rate of individual fruit and vegetables on the value of the characteristic dimension; the dependences of changes in the volume-average temperature of the fruit layer on the duration of treatment with saturated water steam. It has been established that the volume-average temperature in the centre of a fruit is also influenced by the shape of the fruit itself. To characterise the anomalous shapes of plant raw materials, the geometric index G has been calculated. This index characterises the elliptical shape of a fruit, and allows determining parameters in two mutually perpendicular planes. Also, to compare fruit of the elliptical and the spherical shapes, a special concept of characteristic dimension was used, which is applicable to fruit of different shapes. The experimental data on the change in the dependences of the heating and cooling rates of individual elliptical fruit have been analysed. The analysis has shown that the size of a fruit significantly affects the volume-average temperature in the fruit layer. It has been suggested to use pulsed heating of the fruit layer with saturated water steam, which will appreciably increase the energy efficiency of production due to a significant reduction in heating media consumption
- ДокументPROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION(2020) A. Bezusov, T. Afanasieva, N. Dotsenko, G. PalvashovaThe paper is concerned with the search for inexpensive alternative components of substrates of culture media for lactic acid bacteria. To be used in the food industry more extensively, lactobacilli should be produced in larger volumes. Bacteria-growing enterprises and those manufacturing probiotic preparations are interested in non-traditional components of growth media. However, it is quite a problem to create a cheap growth medium, because lactobacilli are very demanding of the content of certain components. Traditional culture media can include up to 40 components (peptones, yeast and vegetable extracts, vitamins, etc.). The research has proved that waste and by-products of potato starch production (potato juice and juice-containing water) can be used as components of a substrate to culture lactobacilli on. The strain used in the research was Lactobacillus plantarum 8R-A3. The growth kinetics of lactic acid bacteria has been analysed on different vegetable extracts. Tomato and cabbage extracts were used as traditional components of synthetic media to compare with. The findings have shown that on a substrate from by-products of potato starch production, after 96 hours of culturing at 37°C, the accumulation of Lactobacillus plantarum biomass is 20 g/l (on juice-containing water) and 25 g/l (on potato juice). Accumulation of bacteria wet weight has also been confirmed by determining the kinematic viscosity of the culture fluid. This parameter for potato juice after thermostatting was 6.77 mm2/s, which was somewhat higher than the viscosity of the tomato and cabbage extracts. It has been proved that by-products of potato processing ensure sufficient growth of lactic acid bacteria biomass. On the fourth day, the number of bacteria was 3·108 CFU/cm3. It has been shown how practical it is to use potato processing by-products as growth media substrates in culturing lactic acid bacteria Lactobacillus plantarum.
- ДокументTHE INFLUENCE OF NANOPARTICLES OF BIOGENIC METALS ON CULTURING THE YEAST SACCHAROMYCES СEREVISIAE(2020) М. Sychevsky, К. Danilova, S. OliynichukThe effect of nanoparticles of biogenic metals (Fe, Mg, Zn, Mn) and their combinations on culturing the yeast Saccharomyces cerevisiae and on fermentation of sugar-containing raw materials into ethanol have been investigated . The research involved the use of nanometal preparations obtained by volumetric electric-spark dispersion. It has proved effective to add nanozinc and a preparation containing nanomanganese and nanomagnesium, prior to yeast cultivation, to the growth media agar and wort agar in the concentrations 0.5 μg/cm3 and 11 μg/cm3 respectively. The experimental yeast grown on the medium containing these preparations increased the alcohol concentration in the distiller’s wort by 0.2%, whereas the content of unfermented carbohydrates remained within the prescribed limits 0.32–0.39 g/100 сm3. The yeast biomass increased by 1.2–1.4 times. Zinc and manganese/magnesium nanopreparations increased the maltase and invertase activities of the yeast under study by 40–25%. The nanoiron preparation contributed to inhibiting the fermentation activity of the yeast biomass. Biogenic metal nanocomplexes are used by yeast as an additional nutrient source. They form organometallic and intracomplex active compounds with yeast cell enzymes, primarily with hexokinase, aldolase, enolase. This intensifies synthesis of enzymes and increases their catalytic effect. The results obtained prove the effectiveness of biogenic metal nanopreparations as catalysts for biochemical transformations in a yeast cell. Using nanometals increases the productivity of bakery yeast, improves the technological process of alcoholic fermentation, and offers ample opportunity to increase the activity of enzyme preparations in the course of their production.
- ДокументTHE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKE AS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS(2020) N. Sokolova, K. IorgachevaThe paper focuses on how to improve the nutritional value of traditional low moisture bakery products from wheat flour by using flour from hemp oilcakes obtained by solvent extraction of oil. It has been considered how to provide enough raw materials in the case of wide use of hemp and products of its processing in the food industry. The main tendencies in cultivating and applying industrial hemp in Ukraine and worldwide have been outlined; the chemical composition of hemp seeds (the plant’s part mainly used in food products) has been analysed and characterised; and it has been suggested how hemp by-products can be used in the bakery technology. It has been studied whether flour from hemp extraction cake can be used in the technology of low-moisture bakery products such as breadsticks. It has been found that 10, 15, and 20% of hemp flour added to wheat flour increase the water absorption capacity of the resulting flour blend by 3, 6, and 13% respectively, in comparison with the control. If hemp flour is included in the formulation of breadstick dough, the slackness of a dough ball increases by 6.1, 7.4, and 11%, and this increase is bigger, the higher the hemp flour content in the formulation is. However, it has been found that if the flour component of the recipe is partly replaced with hemp flour, this changes the growth medium of yeast cells and lactic acid bacteria and thus leads to a 23, 16, and 30% decrease in the amount of carbon dioxide formed during the 180 min fermentation period of the dough. The 6, 16, and 40% increase of titratable acidity in the samples analysed is due to the content of biogenic and oligobiogenic elements in the flour mixture, which satisfy the needs of lactic acid bacteria rather than those of baker’s yeast. The quality assessment of the finished products by their sensory and physicochemical characteristics has shown how promising it is to use hemp flour in the breadstick technology, provided that the recipe and the production parameters are modified to improve the products’ rheological properties and quality.
- ДокументMYCOTOXINS IN MILK AND DAIRY PRODUCTS(2020) V Ushkalov, V. Danchuk, S. Midyk, N. Voloshchuk, O. DanchukThe article gives an overview of modern opinions about the ways of possible contamination of milk and dairy products by mycotoxyn. The key indicator of the presence of mycotoxins in milk and dairy products is the level to which micromycetes affect productive livestock’s feed. Yet, mycromycetes and mycotoxines do not always occur together: some test samples can contain certain micromycetes, but no mycotoxines. Mycotoxines are synthesised by micromycetes only under certain favourable conditions. The multi-chambered stomach ecosystem of lactating cows utilises most mycotoxins occurring in food. Only a small amount of those is excreted in milk. However, some mycotoxins can bind to milk caseins. In this case, cheese and other dairy products can contain far higher amounts of mycotoxins than at the initial stage of milk production. The paper compares the maximum permissible levels of mycotoxins in milk and in dairy products according to the regulations of Ukraine and the EU. It presents the mycotoxins isolated from secretions of mammary glands of humans and productive animals, and describes their effect on the body’s physiology. It also provides a structural diagram of how mycotoxins contaminate milk and dairy products following the path “Animal feed – dairy products.” We suggest four-stage assessment of the risks of mycotoxin contamination of milk and dairy products: Stage I – identifying the producer of mycotoxin (molecule, metabolites in feed, milk, and dairy products). Anamnesis; Stage II – constructing a sequence diagram. Inspecting all production stages to identify the main ways and periods of contamination, determining and describing the symptoms of contamination; Stage III – assessing how the intensity and duration of exposure to a mycotoxin and its metabolites are likely to effect on the body. Modelling the influence of mycotoxins on the body; Stage IV – assessing the risk and determining measures to eliminate or minimise it. Risk scenario forecast
- ДокументTHE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGES(2020) Azar Sepahi, Elham Mahdian, Esmaeil Ataye Salehi, Ali Mohamadi SaniIn this study, the effect of runner bean flour on the viability of probiotic bacteria and the quality characteristics of plant-based probiotic beverages has been investigated. The germinated and non-germinated seeds were roasted, ground, sifted, and added to beverages based on soya milk, almond milk, and coconut milk. Then the plant-based beverages were inoculated with Lactobacillus plantarum and examined for chemical, rheological, sensory properties and probiotic bacteria count. The results have shown that bean germination increased the acidity, TEAC percentage, pH, total phenolic content, and improved the sensory properties. The acidity and pH of the plant-based probiotic beverage samples containing germinated beans were higher than those of the plant-based probiotic beverage samples containing non-germinated beans. The highest viscosity was observed in the almond beverage sample containing germinated and non-germinated beans, and the second highest was that of soya milk containing germinated and non-germinated beans. The highest sugar content was observed in the almond milk sample containing germinated beans and in the coconut milk sample containing germinated beans. The lowest amount of sugar was in the soya milk and coconut milk samples containing non-germinated beans. The highest amount of TEAC and total tocopherol content were in the coconut milk sample containing germinated beans, and the lowest amount of TEAC was in the soya milk sample containing germinated and non-germinated beans. The largest quantity of probiotic bacteria was observed in the beverage based on almond milk and coconut milk, and the smallest quantity of probiotic bacteria was in the beverage based on soya milk during the storage period of 28 days. The highest grade for the sensory attributes (taste, smell, appearance, and overall acceptability) was received by the coconut milk beverage containing germinated beans, the second highest being that of the almond milk samples containing germinated beans, and the lowest grade for these attributes was given to the soya milk beverage sample containing germinated and non-germinated beans. These results have shown that plant-based probiotic beverages based on coconut milk and almond milk containing germinated beans can be popular with consumers
- ДокументTHE QUALITY PARAMETERS OF TOMATO PASTE STORED IN CONTAINERS ROBBY IN COMPARISON WITH CONVENTIONAL WAYS OF COLD STORAGE(2020) Elnaz Panahi, Ali Reza Mousavi, Masoud Sami, Maryam MirlohiFood containers, especially those used for cooked and processed food, should comply with certain standards to increase the shelf life of food products. Tomato paste is the most popular processed food due to the presence of such functional compounds as lycopene, β-carotene, ascorbic acid, and phenolics. In this regard, the present study compares the quality of products stored for 56 days in the new container Robby (invented to keep tomato paste in) and in conventional containers (industrially manufactured or homemade). This study was a full factorial design experiment with 48 experimental treatments involving 3 different containers, 2 types of tomato paste (homemade and industrially manufactured), 2 different producers for each type of tomato paste, 2 refrigeration environments (an isolated laboratory refrigerator and a refrigerator used in a dormitory with normal household conditions), and 2 replicates. Chemical and microbial tests were performed using precise methods. The chemical tests included determining the acidity, measuring vitamin C and total soluble solids, salt content, concentrations of aflatoxins B1, B2, G1, and G2, and the findings were compared at the end of the storage period. All microbial tests were carried out by the pour plate method. The total viable cells were counted on Plate Count Agar (PCA) after incubation at 30°C for 24 h. Acid-resistant bacteria and mould/yeast were counted, respectively, on de Man, Rogosa and Sharpe agar (MRS) and DRBC after incubation at 30°C for 3–5 days. To analyse the data, three‑way analysis of variance (ANOVA) and paired t-test were applied, using the SPSS20 software. At the end of the study period, the least and the worst contaminated homemade samples were examined for aflatoxin. As to the industrial samples, the type of a container had a significant effect on the total microbial count, yeast and mould count, LAB and vitamin C concentration. The same results (except those concerning vitamin C) have been obtained for the homemade samples. Compared with conventional means of cold storage of tomato paste, using Robby containers results in the least change in the microbial and chemical quality of tomato paste, preserves more vitamin C in the product, hinders the secondary contamination and microbial growth. Also, proliferation of microorganisms in homemade tomato paste during refrigeration can be well controlled when this container is used
- ДокументFUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FOOD ADDITIVE MAGNETOFOOD IN THE PRODUCTION OF MARSHMALLOWS(2020) I. Tsykhanovska, A. Alexandrov, T. LazarievaProduction of whipped confectionery (marshmallows, pressed fruit paste, sweets with light-textured centres) is a complex process difficult to control. To expand and modernise their production, it is necessary to find simpler technologies, both resource- and energy- saving, to increase the stability of the heterogeneous dispersed system, and to improve the quality of finished products. In this respect, applying food additives of the nanometer range in technology looks very promising due to their unique physicochemical parameters and their many functional and technological properties. In the paper, it is suggested to solve the problem of stabilising the polyphase structure of whipped confectionery products and to form their quality by using the food additive Magnetofood based on ferrous and ferric oxides (FeO×Fe2O3). Magnetofood is ultrafine powder with a particle size of ~80 nm. It has a high functional and technological potential: large specific surface and a set of useful properties (the additive is surface- active, with complex-forming, sorption, and stabilising properties). This allows us to recommend Magnetofood as an additive with a complex action to improve the quality and extend the shelf life of sugar confections like fruit paste and fruit jelly products, in particular, white and pink marshmallows. It has been found that addition of Magnetofood in the form of an aqueous suspension at the stage of swelling and dissolution of the gelling agent improves the shape and consistency, reduces the density of the foam structure by 1.12–1.15 times, reduces the amount of gelling agent by 10–12% for agar and by 7–9% for pectin, increases the mechanical strength of marshmallows by 11.5–12.6% for agar and by 8.2-9.1% for pectin. Besides, the foaming ability of egg white increases by 1.14-1.4 times (with constant foam stability (99±1)% due to the stabilising effect of Magnetofood nanoparticles), and the thixotropic property of the gel structure becomes 1.4–1.5 times as much
- ДокументRESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISES(2020) G. Krusir, I. Kondratenko, A. Garkoviсh, T. Shpyrko, L. LobotskayaThe paper considers how to decrease the concentration of nitrogen oxides in gas emissions of bakery enterprises. Nitrogen oxides (NOx) formed in the course of burning natural gas are responsible for more than 90% of an enterprise’s hazard category. So, it has been determined how much NOx is contained in exhaust gases emitted at different loadings on the floor of the oven at an enterprise, this parameter being the main characteristic of the effectiveness of ovens and their impact on the environment. The paper presents the results of experiments that have allowed determining the regression equations describing how the NOx quantity per unit of output in an enterprise’s exhaust gases depends on the amount of the fuel consumed and on the loading on the floor of baking ovens. The procedure of the experiments has been described, and the numerical results have been presented and analysed. It has been established that when making a loaf of wheat-flour oven-bottom bread weighing 0.9 kg, with 70% loading on the floor of an oven (PPC1381), the nitrogen oxides concentration in combustion products is 212.00 μg/m3, and the specific NOx formation is 292.25 μg/kg. The nitrogen oxides concentration is 152.00 μg/m3, and the specific formation is 306.00 μg/kg when the oven floor loading is 40%. If a similar range of products is baked in ovens Minel100 with the maximum-loaded and half-loaded oven floor, the production is accompanied by specific nitrogen oxide emissions of 239.50 μg/kg and 247.80 μg/kg respectively. When enriched buns of 0.1 kg are baked in ovens BN50 with the maximum-loaded and half-loaded oven floor, the process is accompanied by specific nitrogen oxide emissions of 209.20 μg/kg and 265.96 μg/kg respectively. The nitrogen oxides content in gases withdrawn from bakery ovens has been instrumentally measured. This has allowed obtaining regression equations of dependence of the specific NOx weight in gas emissions on the amount of fuel consumed and on the oven floor loading. It has been found that in the ovens considered, the nitrogen oxide formation per output unit decreased when the oven floor loading increased, because less fuel is needed to make up for the loss of heat accompanying the emission of fumes. The contributions of the argument parameters have been determined according to the regression model to estimate the quantitative dependence. The amount of nitrogen oxides depends on the oven floor loading. A mathematical model has been developed describing how nitrogen oxide formation depends on the oven floor loading and fuel consumption. The model can be used to introduce an industry standard of quantification of nitrogen oxides formed when manufacturing a unit of output.
- ДокументQUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS(2020) K. Khvostenko, Z. Goranova, T. PetrovaNowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production. Using by-products of pumpkin processing is a promising way to solve this problem due to their chemical content. In this research, the physicochemical and sensory properties of sponge cake enriched with pumpkin seed powder in two different quantities (5% and 10%) have been studied. Sensory evaluation of sponge cakes with pumpkin seed powder has revealed very high consumer acceptance. It has been established that the semi-finished cake with 5% of pumpkin seed powder added decreased in volume (229.00±5.17cm3), compared with the control (255.00±5.07 cm3). Higher porosity was observed in the control sample (65.62±1.41%) and in the sample with 5% of pumpkin seed powder added (64.20±1.00%). The water-absorbing capacity of the control sample (312.60±3.15%) was the lowest, compared with that of the samples containing 5 and 10% of pumpkin by-products. The lowest values of the crust chroma were in the cake samples containing 10% of pumpkin seed powder. The colour of the crust and crumb in the control was similar to that in the cake with 5% of pumpkin seed powder. An increase in the proportion of pumpkin seed powder from 0 to 10% resulted in an increase in the protein content, fibre, and total carbohydrates. The cake samples with 10% of pumpkin seed powder were the highest in protein (14.77%), fibre (2.76%), and total carbohydrates (75.15%). The results of sensory evaluation have shown that the semi-finished sponge cake enriched with 10% of pumpkin seed powder had better sensory properties, a more acceptable shape, smell, texture of the crumb, colour, and taste, compared with other samples.
- ДокументSUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR(2020) D. Zhygunov, N. Khorenghy, O. Voloshenko, H. Zhyhunova, D. MarchenkovThe article presents and briefly discusses the benefits of consuming wholemeal products, including wholemeal flour. The production technologies of wholemeal flour have been classified, and their advantages and disadvantages analysed. The academic community’s research results are contradictory: researchers disagree about whether recombined wholemeal flour is higher in its biological and nutritional value than ordinary flour or not, nor their findings allow definitely recommending this or that technology of its production as effective. Therefore, it is important to develop a new technology of producing wholemeal flour for flour mills. This technology would incorporate the advantages of existing grinding methods and at the same time minimise their negative impact on the gluten complex quality and the nutrient content. The purpose of the study is to give reasons for the structure of the combined technological scheme of milling and the optimum modes of wholemeal flour production. The properties of industrially produced wholemeal flour samples have been studied. The findings allow concluding that the quality of these flour samples varies greatly. This is due to differences in the manufacturing technologies and the vagueness of the very concept of wholemeal flour, which should be defined by regulations along with quality requirements prescribed. Such parameters as ash content and flour particles size (which directly depend on how well the milling scheme is build up and whether all anatomical particles get into the flour) have a significant effect on the baking performance. The laboratory milling was performed following the principle of 100% grinding of grain. Three variants of the combined technological scheme of milling have been studied. The best baking performance resulted from using four roller systems for the primary grinding of the bran products and two millstone systems for the final milling. This allowed obtaining wholemeal flour with smaller particles: the residue on sieve No. 067 was 1.4%, and the outsiftings from sieve No. 38 were 40%. Using more grinding systems is impractical: it will allow obtaining even finer particles, but milling will become too energy-intensive and material-consuming