Food systems (E-Journal) / Пищевые системы
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DEFORMATION FEATURES OF UNIAXIAL COMPRESSION OF SAMPLES FROM THE POTATO TUBERS FLESH
Get PDFThe article analyzes the deformation mechanism under uniaxial compression of cylindrical samples cut from the pulp of potato tuber. In its typical S-shaped stress-strain diagram, three characteristic zones of different types of dominant deformation can be distinguished. Clarified the boundary between the second and third zones. The rationale for changing the type of deformations in each zone by adding a new type to the previous one is presented. Grounded elastic deformation in the first zone, which is associated with stretching of the cell membranes. In the second zone, the destruction of individual cells distributed in the sample volume occurs and in the third zone — the predominant gradual unification of these destructions. An explanation is given of the characteristic brittle fracture of the sample with significant residual deformations at the end of the third zone. The erroneous determination of the deformations of the second and third zones as plastic (yield) was noted. In this regard, a new term was introduced — modulus of rigidity Z. The change in the modulus of stiffness Z with increasing irreversible deformations indicates structural changes in the flesh of the sample due to its gradually collapsing cell structure. The reason for straightening diagrams for samples from fresh, hard potato tubers is explained. Taking into account the type of deformations by zones allows us to reasonably proceed to the creation of criteria for quantitative assessments of the degree of flaccidity of potato tubers.The article analyzes the deformation mechanism under uniaxial compression of cylindrical samples cut from the pulp of potato tuber. In its typical S-shaped stress-strain diagram, three characteristic zones of different types of dominant deformation can be distinguished. Clarified the boundary between the second and third zones. The rationale for changing the type of deformations in each zone by adding a new type to the previous one is presented. Grounded elastic deformation in the first zone, which is associated with stretching of the cell membranes. In the second zone, the destruction of individual cells distributed in the sample volume occurs and in the third zone — the predominant gradual unification of these destructions. An explanation is given of the characteristic brittle fracture of the sample with significant residual deformations at the end of the third zone. The erroneous determination of the deformations of the second and third zones as plastic (yield) was noted. In this regard, a new term was introduced — modulus of rigidity Z. The change in the modulus of stiffness Z with increasing irreversible deformations indicates structural changes in the flesh of the sample due to its gradually collapsing cell structure. The reason for straightening diagrams for samples from fresh, hard potato tubers is explained. Taking into account the type of deformations by zones allows us to reasonably proceed to the creation of criteria for quantitative assessments of the degree of flaccidity of potato tubers
Balance of protein supplements according to the criterion of convertible protein
Get PDFThe main sources of vegetable protein are seeds of legumes and oilseeds, which differ as by total content as by the quality. One of the least expensive and most rapid method of assessing the quality of protein is a chemical method, based on a comparative analysis of its amino acid composition, in particular, essential amino acids (EAA), and "ideal" protein. A widespread indicator of the proximity of the protein to the ideal is the minimum period, which shows how much of it can be used by the body for plastic needs (the main exchange and ensuring of body weight gain). Obviously, the more of this (convertible) protein in the product, the better (but not more than the daily value). One of the methods of obtaining a grain product with an increased convertible protein is blending, i.e. mixing in a certain proportion of different types of protein raw materials. In this case, the content of the converted mixture may be greater than in the components, and the excess less. The article presents a methodology for calculating the proportion of convertible protein in the product, as well as a new approach to the formation of effective mixtures. On the basis of this method, the results of the calculation of such mixtures on the example of a grain product with the use of collapsed white lupine, linseed cake and ginger seeds as components are shown. In all cases, there are rational proportions of the mixture, in which its convertible protein exceeds this figure in the component. The accuracy of the calculations largely depends on the accuracy of the total protein content and EAA.The main sources of vegetable protein are seeds of legumes and oilseeds, which differ as by total content as by the quality. One of the least expensive and most rapid method of assessing the quality of protein is a chemical method, based on a comparative analysis of its amino acid composition, in particular, essential amino acids (EAA), and "ideal" protein. A widespread indicator of the proximity of the protein to the ideal is the minimum period, which shows how much of it can be used by the body for plastic needs (the main exchange and ensuring of body weight gain). Obviously, the more of this (convertible) protein in the product, the better (but not more than the daily value). One of the methods of obtaining a grain product with an increased convertible protein is blending, i.e. mixing in a certain proportion of different types of protein raw materials. In this case, the content of the converted mixture may be greater than in the components, and the excess less. The article presents a methodology for calculating the proportion of convertible protein in the product, as well as a new approach to the formation of effective mixtures. On the basis of this method, the results of the calculation of such mixtures on the example of a grain product with the use of collapsed white lupine, linseed cake and ginger seeds as components are shown. In all cases, there are rational proportions of the mixture, in which its convertible protein exceeds this figure in the component. The accuracy of the calculations largely depends on the accuracy of the total protein content and EAA
RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)
Get PDFThe paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established that returnable baking waste has significant advantages over grain raw materials in terms of starch content and structural and mechanical properties, which will eliminate grinding cost. An analysis of carbohydrate complex of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups derived from wheat flour, which can positively affect the fermentation process. The study of protein complex revealed that mass fraction of soluble protein was determined by type of raw material used to produce products. It is shown that the best raw materials for distillates production, from standpoint of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread. The mineral composition (K+, Na+, Ca++, Mg++) of ash of various waste types was studied and it was found that products from wheat flour contain less potassium, calcium and magnesium than from rye-wheat, and no significant differences were found in sodium content. Identified distinctive features in biochemical composition of certain groups of returnable baking waste products are recommended to be taken into account when developing optimal technological regimes for their processing in distillates production.The paper gives an assessment of biochemical composition of various types of returnable baking waste, pregrouped into five groups depending on recipe and bakery products production method, in comparison with traditional types of starch-containing raw materials — wheat and rye. It has been established that returnable baking waste has significant advantages over grain raw materials in terms of starch content and structural and mechanical properties, which will eliminate grinding cost. An analysis of carbohydrate complex of returnable baking waste showed that waste groups that include rye flour contain more glucose than groups derived from wheat flour, which can positively affect the fermentation process. The study of protein complex revealed that mass fraction of soluble protein was determined by type of raw material used to produce products. It is shown that the best raw materials for distillates production, from standpoint of protein complex evaluating, are samples of returnable baking waste products obtained from rye-wheat bread. The mineral composition (K+, Na+, Ca++, Mg++) of ash of various waste types was studied and it was found that products from wheat flour contain less potassium, calcium and magnesium than from rye-wheat, and no significant differences were found in sodium content. Identified distinctive features in biochemical composition of certain groups of returnable baking waste products are recommended to be taken into account when developing optimal technological regimes for their processing in distillates production
СВОЙСТВА КОНИДИЙ ШТАММОВ АКТИНОМИЦЕТОВ STREPTOMYCES LUCENSIS И STREPTOMYCES VIOLACEUS В ПРОЦЕССЕ ХРАНЕНИЯ ПРИ НИЗКИХ ТЕМПЕРАТУРАХ
No full textCollection cultures of actinomycetes are mainly stored in a dried state on adsorbents. Practiced low-temperature storage of actinomycetes at minus 70°C. The article presents the results of investigations of the properties of the conidia of strains of the actinomycete Streptomyces lucensis VKPM Ac–1743 and Streptomyces violaceus VKPM Ac–1734 is in the process of storage at minus 12°C and minus 18°C in glycerin solution and in 0,9 % aqueous sodium chloride solution. It was found that the inhibitory activity in the native solution for the studied strains stored in the glycerin solution at minus 12°C and plus 4°C, as a result of their subsequent cultivation on the starch hydrolyzate for 120 h is at the level of (450 ± 10) IE/cm3. The indicator for crops stored at minus 18°C was higher (560 ± 10) IE/cm3. Low-temperature storage of conidia in saline solution is less effective. Pigmentation is more active in the cultivation of strains stored at minus 18°C.Коллекционные культуры актиномицетов в основном хранят в высушенном состоянии на адсорбентах. Практикуется низкотемпературное хранение актиномицетов при температуру минус 70°С. В статье представлены результаты исследований свойств конидий штаммов актиномицетов Streptomyces lucensis ВКПМ Ас–1743 и Streptomyces violaceus ВКПМ Ас–1734 в процессе хранения при минус 12°С и минус 18°С в растворе глицерина и в 0,9%-ом водном растворе хлорида натрия. Выявлено, что ингибиторная активность в нативном растворе для исследуемых штаммов, хранившихся в растворе глицерина при минус 12°С и плюс 4°С, в результате их последующего культивирования на гидролизате крахмала в течение 120 ч находится на уровне (450 ± 10) ИЕ/см3. Показатель для культур, хранившихся при минус 18°С, был выше — (560 ± 10) ИЕ/см3. Низкотемпературное хранение конидий в физиологическом растворе менее эффективно. Пигментообразование более активно при культивировании штаммов, хранившихся при минус 18°С
ВЛИЯНИЕ ГЕНОТИПА КОРОВ НА ИХ ПРОДУКТИВНОСТЬ И КАЧЕСТВО МОЛОКА
Get PDFAs studies by Russian and foreign scientists show, the breed and the cows genotype affects on their productivity and milk quality. In connection with this, the purpose of this research was to study the milk productivity and milk quality of the Tatarstan type Kholmogory cows with different complex genotypes on the milk protein genes, namely, alpha S1-casein, beta-casein, kappa-casein, beta-lactoglobulin, alpha-lactalbumin. The genotypes on the milk protein genes were determined by DNA analysis methods. Determination of quantitative and qualitative indicators of milk was carried out by control milking and on a milk analyzer «LAKTAN1–4». Better raw milk, that is, with the greatest amount of nutrients, such as milk fat and protein, was milk from cows with complex genotypes of milk proteins ВВ/АВ/АВ/АВ/АА, ВВ/АВ/АВ/АВ/АВ, ВВ/АВ/АВ/АВ/ВВ. In practical terms, it is possible to get more quality dairy products from such raw materials.Как показывают исследования российских и иностранных учёных, порода и генотип коров влияет на их продуктивность и качество молока. В связи с этим, целью данного исследования было изучение молочной продуктивности и качества молока коров холмогорской породы татарстанского типа с разными комплексными генотипами по генам белков молока, а именно альфа S1-казеина, бета-казеина, каппа-казеина, бета-лактоглобулина и альфа-лактальбумина. Генотипы по генам белков молока определяли методами ДНК-анализа. Определение количественных и качественных показателей молока проводили контрольными дойками и на анализаторе молока «ЛАКТАН 1–4». Более качественное молоко-сырье, то есть с наибольшим количеством питательных веществ, таких как молочный жир и белок, было молоко от коров с комплексными генотипами белков молока ВВ/АВ/АВ/АВ/АА, ВВ/АВ/АВ/АВ/АВ, ВВ/АВ/АВ/АВ/ВВ. В практическом плане из такого сырья можно получить больше качественных молочных продуктов
ТЕОРЕТИЧЕСКОЕ ОБОСНОВАНИЕ НАПРАВЛЕННОГО ТРАНСПОРТА БИОЛОГИЧЕСКИ АКТИВНЫХ КОМПОНЕНТОВ В УСЛОВИЯХ МОДЕЛИРУЕМОГО ЖЕЛУДОЧНО-КИШЕЧНОГО ТРАКТА
Get PDFIn this paper, the results of studies on the release of biological active compounds from their encapsulated forms under conditions of enzymatic hydrolysis in vitro are presented. In the phase of the model «small intestine» swelling of the capsules and their subsequent decay occurs, which allows to speak about the controlled release of encapsulated bioactive components. It was revealed that almost 90 % of the residual quantity of essential ingredients was released from the capsules in the model phase of the artificial «small intestine». At the end of the experiment, the capsules released all the encapsulated biologically active substances, regardless of the content of fish oil and phenolic compounds in them. It was noted that the poly-capsules had the greatest propensity to withstand the aggressive environment of the «model stomach» and concentrate in themselves the maximum amount of biologically active substances. Mathematical modeling confirms the direct transport of biologically active compounds and the role of the swelling of capsules in the release of biologically active compounds. two mathematical models describing the classical theory of diffusion from capsules and incorporating the material relaxation coefficient demonstrate a combination of empirical and theoretical approaches in controlling the properties of encapsulated biologically active substances. the obtained data are promising in the field of development of improved and functional food products, as well as the dry ingredients and concentrates В работе приведены результаты исследований по изучению высвобождения биологических активных соединений из их инкапсулированных форм в условиях ферментативного гидролиза in vitro. В фазе модельного «кишечника» происходит набухание капсул и их последующий распад, что позволяет говорить о контролируемом высвобождении инкапсулированных биоактивных компонентов. Выявлено, что почти 90% от остаточного количества эссенциальных ингредиентов было высвобождено из капсул в модельной фазе «искусственного кишечника». В конце эксперимента капсулы высвобождали все инкапсулированные биологически активные вещества, независимо от содержания в них рыбьего жира и фенольных соединений.Отмечено, что полислойные капсулы имели наибольшую склонность противостоять агрессивной среде «модельного желудка» и сконцентрировать в себе максимальное количество биологически активных веществ. Математическое моделирование подтверждает направленный транспорт биологически активных соединений и роль набухания капсул в высвобождении биологически активных соединений. Две математические модели, описывающие классическую теорию диффузии из капсул и с включением коэффициента релаксации материалов, демонстрируют комбинацию эмпирического и теоретического подходов в управлении свойств инкапсулированных биологически активных веществ. Полученные данные перспективны в области разработки улучшенных и функциональных продуктов питания, а также сухих ингредиентов и концентратов.
ФИЗИКО-ХИМИЧЕСКИЕ ОСОБЕННОСТИ ДИНАМИКИ ПОЛИМЕРНОЙ ЖИДКОСТИ
Get PDFIn order to determine the nature of processes of the dynamic polymer flow with simple chemical reactions in two-dimensional cylindrical geometry, objects — a sugar melt and a high molecular weight fraction of glutenin of flour — were chosen in the hydrodynamic description, which were investigated on a rotational rheometer HAAKE RotoVisco 1 and the Moisture Analyzer OHAUS MB23. The nonlinear dynamics of a viscous flow of a compressible, homogeneous liquid with chemical reactions is considered. A nonstationary exact solution of the Poiseuille type is obtained. This solution is used to investigate the effect of viscosity and chemical reactions of the first order on the characteristics of the nonequilibrium dynamic states of the system. The present results of the joint research of the specialists of the All-Union Research Institute of the Confectionery Industry and the MEPhI are a continuation of the work on the formation of structures in food disperse systems and indicate that similar features can also be manifested in real flows of polymer liquids in various industrial installations.С целью определения характера процессов динамического полимерного потока с простыми химическими реакциями в двумерной цилиндрической геометрии в рамках гидродинамического описания выбраны объекты — расплав сахара и высокомолекулярная фракция глютенина муки, которые исследовались на ротационном реометре HAAKE RotoVisco 1 и анализаторе влагосодержания OHAUS MB23. Рассмотрена нелинейная динамика вязкого течения сжимаемой, однородной жидкости с химическими реакциями. Получено нестационарное точное решение пуазейлевского типа. Это решение используется, чтобы исследовать влияние вязкости и химических реакций первого порядка на характеристики неравновесных динамических состояний системы. Приведенные результаты совместных исследований специалистов ВНИИ кондитерской промышленности и НИЯУ «МИФИ» являются продолжением работ по формированию структур в пищевых дисперсных системах и указывают на то, что подобные особенности могут также проявляться в реальных потоках полимерных жидкостей в различных промышленных установках
БЕЗОПАСНОСТЬ МОЛОЧНЫХ КОНСЕРВОВ КАК ИНТЕГРАЛЬНЫЙ КРИТЕРИЙ ЭФФЕКТИВНОСТИ ИХ ТЕХНОЛОГИИ. РОССИЙСКИЙ ОПЫТ
Get PDFProviding the country’s population with quality food products in a demanded range and quantity is an important national economic task. A priori in the implementation of appropriate social and economic programs, an important place is taken by products of the dairy industry. Taking into account the geographical features and climatic conditions of Russia, strategic considerations, the existing fragmentation of the consumer market and economic factors, special importance is acquired by researches, aimed at improving traditional and developing new technologies for canned milk products, as high-nutritional products with a pronounced priority of enhanced storage stability. The system of ensuring the stabilization of canned milk in storage is represented by two main blocks: technologically formed potential and post-technological requirements for its maintenance. The first forms the basic properties of the product and stabilizes them. The second one is to ensure the conditions under which the risks of initiation and/or intensity of the abiogenic and biogenic nature degradation reactions are minimized. To assess the canned milk quality and safety proposed and standardized a number of relevant indicators. However, taking into account the technology development, the expansion of the raw ingredients range, the requirements for the extension of shelf life and much more, the scope of the evaluation criteria for quality and safety indicators is constantly expanding, new methods of a priori and a posteriori analysis are being created, which is fixed in normative and technical documents, that are integrally reflected the level of modern technology. An analysis of the world tendencies in the development of canning, shows, that the reserves of improving the traditional technologies of dairy canned food, increasing their quality, are far from exhausted. Significant potential lies in the research of thermodynamic characteristics, functional and technological indicators of dairy products and further implementation of the obtained data, as system criteria of the technological operations rationality definition, the validity of production schemes, and the evaluation of product quality. The data, obtained over the last decades on the indicator of «water activity», inhibition of the degradation of micro and macro components, «barrier» conservation technologies and many other directions in various food systems can suggest, that it is possible to mediate most of the methodological approaches applied to canned milk technologies, to predict strategic, economic and social significance of such developments. Обеспечение населения страны качественными продуктами питания в востребованном ассортименте и количестве является важной народно-хозяйственной задачей. Априори в реализации соответствующих социально-экономических программ существенное место занимает продукция молочной промышленности. С учетом географических особенностей и климатических условий России, стратегических соображений, сложившейся фрагментации потребительского рынка и экономических факторов особое значение приобретают исследования, направленные на совершенствование традиционных и разработку новых технологий молочных консервов, как высокопитательных продуктов с выраженным приоритетом повышенной хранимоустойчивости.Система обеспечения стабилизации молочных консервов в хранении представлена двумя основными блоками: технологически сформированный потенциал и посттехнологические требования его поддержания.Первое формирует основные свойства продукта и стабилизирует их. Второе предполагает обеспечение условий, при которых риски инициации и/или интенсивности реакций деградации абиогенной и биогенной природы минимизированы. Для оценки качества и безопасности молочных консервов предложен и нормируется ряд соответствующих показателей. Однако с учетом развития технологий, расширения ассортимента сырьевых ингредиентов, требований к удлинению сроков годности и много другого, область оценочных критериев показателей качества и безопасности постоянно расширяется, создаются новые методы априорного и апостериорного анализа, что фиксируется в нормативно-технических документах, в которых интегрально отражен уровень современных технологий. Анализ мировых тенденций развития консервирования показывает, что резервы совершенствования традиционных технологий молочных консервов, повышения их качества далеко не исчерпаны. Значительный потенциал заложен в исследованиях термодинамических характеристик, функционально-технологических показателей молочных продуктов и дальнейшей реализации полученных данных в качестве системных критериев дефиниции рациональности технологических операций, обоснованности производственных схем, а также оценки качества продукции. Полученные за последние десятилетия данные по показателю «активность воды», торможению процессов деградации микро- и макрокомпонентов, «барьерным» технологиям консервирования и многим другим направлениям в различных пищевых системах позволяют предполагать возможность опосредованной адаптации большинства методологических подходов применительно к технологиям молочных консервов, прогнозировать стратегическую, экономическую и социальную значимости таких разработо
ТЕХНОЛОГИЧЕСКИЕ РЕЖИМЫ ПОЛУЧЕНИЯ УКСУСА ИЗ ПИВНЫХ ДИАЛИЗАТОВ
Get PDFThis article is devoted to the development of technological regimes for the rational use of beer dialysates formed in the production of non-alcoholic beer. One of the effective ways to use it, is the production of vinegar. The article presents data on the study of volatile components, organic acids and amino acids of initial beer dialysates with a volume fraction of ethyl alcohol of 0.6 % and brewing dialysates concentrated to a volume fraction of ethyl alcohol of 5.0 % and 8.0 %. The data of the study of volatile components, organic acids and amino acids of vinegar obtained as a result of biochemical oxidation of concentrated brewing dialysates with acetic acid bacteria are presented. The oxidation process was carried out by a periodic deep-seated method. Influence of aeration regimes and initial concentration of acetic acid on the functional activity of acetic acid bacteria in obtaining vinegar from beer dialysates is shown. Recommended technological regimes for obtaining vinegar in a periodic deep method from beer dialysates.Данная статья посвящена разработке технологических режимов рационального использования пивных диализатов, образующихся при производстве безалкогольного пива. Одним из эффективных способов его применения является производство уксуса. В статье приведены данные исследования летучих компонентов, органических кислот и аминокислот исходных пивных диализатов с объемной долей этилового спирта 0,6% и пивных диализатов, сконцентрированных до объемной доли этилового спирта 5,0% и 8,0%. Приведены данные исследования летучих компонентов, органических кислот и аминокислот уксуса, полученного в результате биохимического окисления сконцентрированных пивных диализатов уксуснокислыми бактериями. Процесс окисления проводился периодическим глубинным способом. Показано влияние режимов аэрации и стартовой концентрации уксусной кислоты на функциональную активность уксуснокислых бактерий при получении уксуса из пивных диализатов. Рекомендованы технологические режимы для получения уксуса периодическим глубинным способом из пивных диализатов
ВЛИЯНИЕ СТЕПЕНИ МРАМОРНОСТИ ГОВЯДИНЫ НА ПОКАЗАТЕЛИ КАЧЕСТВА В ПРОЦЕССЕ СОЗРЕВАНИЯ
Get PDFIn the experiment, beef samples were used with the marbling scores «moderate» and «good» (n = 4). Half of the samples were packaged in a plastic film under vacuum, while the rest ones were left unpackaged. Aging was carried out for 4, 16, and 28 days in a storage chamber at a temperature of 2 ± 1 °C and a relative humidity of not more than 90 %. During beef aging, pH, sensory indicators of quality and freshness, microstructural indicators, and shear force were evaluated. Regardless of the marbling score, on day 28, sensory indicators of unpackaged beef had the signs of non-fresh meat, while the packaged samples had no deviations. Regardless of the marbling score, sensory evaluation indicated the high quality of boiled meat and broth during the entire aging period for packaged beef and during 16 days for unpackaged beef. Histological studies found that with the increase in beef aging period, the destructive changes in tissues increased as well. On days 16 and 28, samples of packaged beef, both with marbling score «good» and «moderate», corresponded to the second and third stage of meat aging. Changes in unpackaged beef at the corresponding days of aging were less pronounced. The results of a shear force study indicated that, during the entire observed aging period, a gradual decrease in shear force occurred.В эксперименте использовали образцы говядины степеней мраморности «умеренная» и «хорошая» (n=4), половину образцов упаковывали в полимерную пленку под вакуумом, половину оставляли в неупакованном виде. Созревание проводили в камере хранения охлажденного мяса при температуре 2 ± 1 °C и относительной влажности не более 90 % в течение 4, 16 и 28 суток. В процессе созревания говядины исследовали величину pH, органолептические показатели уровня качества и свежести, микроструктурные характеристики, усилие резания. По органолептическим показателям свежести вне зависимости от степени мраморности на 28 сутки говядина в неупакованном виде имела признаки несвежего мяса, в упакованных образцах отклонений не установлено. Органолептическая оценка уровня качества свидетельствовала о высоких показателях вареного мяса и бульона в течение всего времени созревания для упакованного мяса и в течение 16 суток для неупакованного вне зависимости от уровня мраморности. В результате гистологических исследований установлено, что с увеличением срока созревания говядины усиливался характер деструктивных изменений тканей. Образцы упакованной говядины, как с мраморностью «хорошая», так и «умеренная», на 16 и 28 сутки соответствовали второму и третьему этапу созревания мяса, изменения неупакованной говядины на соответствующие сутки созревания были менее выражены. Результаты исследования усилия резания свидетельствовали о том, что в течение всего наблюдаемого периода созревания происходило постепенное снижение усилия резания