EUREKA: Life Sciences
Not a member yet
407 research outputs found
Sort by
QUALITY INVESTIGATION OF FROZEN GARDEN STRAWBERRIES AT PARTIAL DEHYDRATION BEFORE FREEZING
Get PDFGarden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It motivates searches for different methods of previous processing of berries before freezing. There was used a production technology of frozen strawberry with partial dehydration before freezing for solving the problem.
Garden strawberries of varieties Rusanivka, Honey and Polka were dried on air before freezing (“control” variant), and another part was partially dehydrated in a drying chamber at temperature 40 °С during30 min (“partial dehydration” variant) with further freezing to final temperature - 18 °С, with packing in packages of polyethylene film with a mass up to 500 g and storing in a refrigerator at temperature -18 °С during 6 months. There were studied main parameters of the chemical composition of fresh and frozen strawberries: content of dry soluble substances, sugars, organic acids, ascorbic acid and sugar-acidic index. Organoleptic quality parameters of frozen strawberries were assessed by the 5-point scale. The experiment was repeated trice.
It has been established, that frozen strawberries, partially dehydrated before freezing, saved by 0.2–0.3 % more dry soluble substances, by 0.2 % – sugars, by 7.0-7.9 % – ascorbic acid at a practically equal level of organic acids.
The organoleptic mark of frozen partially dehydrated strawberries was by 0.2–0.3 points higher against the control. Among the studied varieties of strawberry, Polka berries got a mark higher by 0.2–0.9 points
STUDY OF QUALITY OF SNACK GHERKIN TINNED FOOD
Get PDFThis work considers a problem of raising a marinade quality for producing snack gherkin tinned food. There is offered a new way for raising a marinade food value. The aim of the work is to raise a tinned food quality at the expanse of recipe peculiarities of ingredients. There is offered to produce snack tinned food with adding mustard. The tinned food contains gherkin, sugar refined sunflower oil, kitchen vinegar 9 %, salt, dry mustard, grinded red pepper and chopped garlic. An optimal recipe for diminishing mass consumption of the raw materials is developed in the study. The tinned food recipe was modeled by the simplex method that allowed to get an optimal variant with a maximal complex quality parameter. According to the recipe, a bank of І-82-500 needs: gherkin – 375 g, sugar – 37.5 g, refined sunflower oil – 37.5 g., kitchen vinegar 9 % – 37.75 g, salt – 3.75 g, garlic – 3.75 g, mustard (powder) – 3.75 g, grinded red pepper – 1 g.
It is established, that the new snack tinned food is characterized by high organoleptic properties.
The technological scheme at producing the snack tinned food “Pickled gherkins with mustard” includes the following processes: preparation of the raw materials (cleaning, sorting), soaking in cold water for 5–8 hours; inspection; pouring with marinade; mixing and infusion; packing; closing; sterilization, formation of ready products. Gherkins are processed by the standard technology for pickled vegetables. Physical-chemical parameters in the raw materials and ready products were studied during the work: the content of soluble dry substances – by the refractometric method; the total content of organic acids – by titration; рН-medium – by the potentiometric method; the content of nitrates – by the ionometric method. Mustard was added for raising a food value and quality of the snack tinned food. It is healthy, because it improves the appetite, disintegrates fats and facilitates digestion of protein meals, at that activating metabolism. Main healthy properties of mustard are antimicrobial, antifungal, antioxidant and anti-inflammatory effects. Added spices and garlic give a pleasant taste and add the composition of mineral substances.
The developed recipe is designed for production technological lines and recommended for implementation at processing enterprises. The conducted work testifies to the expedience of producing new types of snack tinned food, which food value is increased and organoleptic parameters are improved at the expanse of ingredients
INVESTIGATION OF THE CONSERVATION OF VITAMINS AND MICROELEMENTS DURING STORAGE IN BOILED-SMOKED SAUSAGES WITH ENRICHED LEGUMINOUS FLOUR
Get PDFThere has been studied the conservation of vitamins and microelements in boiled-smoked sausages, using enriched leguminous flour. The research object is boiled-smoked sausages, in which recipes there were used sprout flour of soya and nut that are carriers of vitamins А, Е, С, В6, В9, В12 and microelements, including iodine and selenium, as an enriching ingredient. One of problems for today is an increase of the population with endocrine disorders. It is possible to prevent this problem by timely prophylaxis as consumption of products with iodine. Modern studies in molecular pharmacology have proved that for assimilating iodine by the organism, the “presence” of other nutrients, intensifying its assimilability and being its synergists is needed. The method of inversion voltamperometry and the one of high-effective liquid chromatography were used in the study.
It has been established, that sausage products contain in their composition after 30 days of storage vitamins: А – 0.4; Е – 0.3; С – 17; В6 – 0.32; В9 – 0.4; В12 – 0.03, mg/100g. And microelements: Fe – 5.0; Mg – 340, Z – 8.5, Cu – 0.95; Se – 0,026; І – 0,025, mg/100g. That satisfies: 50; 150; 30,9; 150; 200; 100 % of the daily need in vitamins А; Е; С; В6; В9; В12, respectively and 50; 97; 85; 95; 37; 37.5 % of the daily need in microelements Fe; Mg; Z; Cu; Se; І, respectively. Comparing with a control recipe, enriched products have the increased content of nutrients – iodine synergists that provide essential advantages, “covering” deficiency conditions in other substances, needed for iodine assimilation. Let’s assume that it will be an effective prophylaxis for persons with iodine-deficiency disease
INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE
Get PDFThe aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market.
The studied samples of Cheddar cheese, produced in accordance with the technological instructions approved in the prescribed manner, in compliance with the state sanitary regulations for dairy enterprises in accordance with GSP 4.4.4.011.
According to the research results, all physicochemical, microbiological and toxicological indicators comply with the requirements of DSTU 6003:2008.
It is proved that the introduction of activated carbon helps to reduce the amount of moisture without increasing the level of acidity in the finished product. Thus, ensuring the compliance of physico-chemical and microbiological indicators with the requirements of the standard.
In the process of laboratory studies, the presence of carbohydrates in the control and experimental samples is revealed, which indicates the incomplete ripening of cheese in the process of cheddarization. It is established that the introduction of activated carbon during the ripening of cheese helps to reduce the amount of carbohydrates by 2.8%.
The introduction of activated carbon helps to reduce the moisture content by 0.4%, in comparison with the sample without its use. The influence of activated carbon on the indicators of active and triturated acidity, which affect the safety indicators of cheddar cheese during storage for 30 days, is analyzed. As a result of the study, lower pH values of a sample of cheddar cheese with activated carbon are obtained, which helps to suppress the growth of conditionally pathogenic microflora of cheese and stabilizes microbiological parameters during storage of Cheddar cheese with activated carbon.
It is proved that cheddar cheese with activated carbon maintains high quality indicators throughout the entire storage perio
PECULIARITIES OF DEVELOPMENT OF CORN EARWORM IN THE MAIZE AGROCENOSIS OF THE LEFT-BANK FOREST STEPPE OF UKRAINE
Get PDFBiological features of the development of the corn earworm in Ukraine are insufficiently studied. Therefore, the research conducted in 2017–2019 were the first attempt to describe in detail the phenology of the pest in the maize agrocenosis of the Left Bank Forest-Steppe of Ukraine.
It was found, that the emergence duration of the corn earworm imagoes during the years of research lasted 46–52 days. The first butterflies on maize appeared in the first and third decades of June. The mass emergence of the phytophagous occurred in the second-third decade of July (the bloom period of maize). The seasonal dynamics of corn earworm imago in maize significantly depended on both the weather conditions of the growing seasons and the phases of crop development.
The duration of development of the stages of eggs, caterpillars and pupae in 2017–2019 was 5.3, 31 and 20 days, at the sum of effective temperatures of 38.5, 243.6 and 147.0 °C, accordingly.
In maize crops in the Left-Bank Forest-Steppe of Ukraine corn earworm developed during one generation, and the second generation was optional. Corn plants are damaged only by the first generation of phytophagous.
For the development of the first generation of phytophagous, the sum of effective temperatures must be 590–610 °C at the development threshold of +15.0 °C, the duration of development is on average 61.3 days, at the average daily air temperature +21.6 °C
PROSPECTS OF USING SPINACH IN PRODUCTION TECHNOLOGY OF CHAPATTI OF WHOLEGRAIN FLOUR
Get PDFIt is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology.
Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent to barley flour – 87 %, whereas in the control (highest sort wheat flour) this index was 25 %.
Technological parameters of spinach preparation in the chapatti composition have been determined: particles size – 250 up to mcm; optimal amount of introduction of wholegrain flour to the mass – 3 %; swelling process duration after dough mixing – 15–20 min for creating a total spatial structure.
The energetic value calculation testifies that the caloric number of chapatti is unessential, comparing with main dishes and is in average 220.0 kcal/100 g.
Thus, the use of spinach together with wholegrain flour in chapatti gives a possibility to increase a provision degree of the daily need in main nutritive substances for the human organism.
The aim of the work is to develop technologies of new types of culinary products and their introduction at public food enterprise
METHODOLOGY OF SYNTHESIS OF PACKING MACHINES FOR FOOD PRODUCTS BASED ON MULTICRITERIAL ANALYSIS
Get PDFThe complex of technical means for optimization synthesis of assembling of a packing machine of separate functional modules has been developed. The method of synthesis of a packing machine, based on criterial assessment of separate functional modules (FM), combined by two main assessment groups, has been offered. FM may be selected and calculated by the program of consumption, based on the overall equipment effectiveness (OEE) criterion. An example of synthesis, based on the offered method, takes into account variants of choice of ready functional modules, based on the hierarchic structure of a module of roll packing material supply. The method takes into account the systemic approach to analysis of equipment constructions for packing fine-piece and piece food products in a consumption package. The synthesis of FM assembling as conceptual models, abstract ones, reflecting the construction structure and connections between separate elements – functional devices (FD) – has been offered.
The optimal assembling of the functional device in the structure of the functional module of roll packing material supply has been determined. As a result of solving this problem, a FM1 prototype has been created. At conducting the comparative analysis with the existent equipment, the automatic functional device has been modeled. The use of the OEE criterion with joint properties that reflects the generalized assessment of a packing machine or functional module with a maximin (minimax) criterion by the compromise principle has been substantiated. The analysis is grounded on the idea of optimality of each module or device of the machine for packing food products at adding each next functional module to its composition. The program of assessment calculation of the package equipment with the complex assessment criterion OEE for different assembling of FMi machines for packing piece and fine-piece products has been developed.
The FM of roll film material supply with using a microprocessor managing device that maintains a sinusoidal law of movement of a stretching roll of the packing machine has been developed. Optimal characteristics of the technical system have been determined. Results, obtained at processing experimental data, confirm adequacy of the offered method for assessing assembling solution
RESEARCH OF RHEOLOGICAL PROPERTIES OF COMPONENTS OF THE DEVELOPED MILK-CONTAINING THERMOSTABLE FILLINGS
Get PDFThe research is devoted to the determination of the properties of the components of the developed milk-containing thermostable fillings and the establishment of the dependence of the effective viscosity on the temperature of the model system. In the work, studies are carried out for a model system containing xanthan gum; a model system containing tara gum; model system containing gelatin; a model system containing xanthan gum and tara gum; a model system containing xanthan gum, tara gum and gelatin; a model system containing xanthan gum, tara gum and sugar; model system containing xanthan gum, tara gum, skimmed milk powder; a model system containing xanthan gum, tara gum and maltodextrin.
In this work, the dependence of the effective viscosity on the temperature of the model system is established. To achieve the aim, the following objectives are set:
- determination of the dependence of the effective viscosity on the temperature of model systems with xanthan gum, tara gum, gelatin, sugar, skimmed milk powder and maltodextrin with different concentrations of these components;
- establishment of the temperature range in which a sharp increase in the effective viscosity of the investigated model systems begins.
An increase in the temperature of the system prevents gelation due to an increase in the intensity of Brownian motion and a decrease through it in the duration of the existence of bonds that arise between macromolecules. At the same time, a decrease in temperature promotes gelation, since this increases the number of contacts between macromolecules, which contributes to an increase in the strength of the so-called spatial network.
In the article, the dependences of the effective viscosity on the temperature of model systems with xanthan gum, tara gum, gelatin, sugar, skimmed milk powder and maltodextrin with different concentrations of these components are obtained. Based on the obtained dependences, the established temperature ranges in which a sharp increase in the effective viscosity of the studied model systems begin
INVESTIGATION OF THE INFLUENCE OF UHF ELECTROMAGNETIC FIELD ON THE OUTPUT OF ROLLED GROATS OF WHEAT SPELT
Get PDFWheat spelt is a promising crop. A high food value and high-quality biochemical composition of grains make wheat spelt favorably remarkable for groats production. Preservation of the food value is an important task of food production, but regimes of grain processing must provide good culinary quality and consumption safety.
The aim of our work is to study regimes of irradiation and humidification of wheat spelt grains, influencing the output and culinary quality of the ready product; development of recommendations as to production of rolled groats.
There is studied an influence of different regimes of water-thermal processing on the total output of groats and rolled groats of the highest sort. The reliable connection between the output of rolled groats of the higher sort and duration of irradiation by the electromagnetic field of the ultrahigh frequency and grain humidification has been established. No essential connection as been established between humidification and the total output of groats.
The duration increase of UHF-irradiation (>120–140 s) conditions the essential growth of dust middlings and decrease of rolled groats of the highest sort. The long-term irradiation (180 s) conditions the decrease of groats boiling duration by 17 % comparing with the short-term processing (20 s).
The established influences of the factors are preconditions for transferring obtained technological solutions and their use under conditions of existing groats factories of different productivit
INVESTIGATION OF THE INFLUENCE OF GLYCERIN ON RHEOLOGICAL CHARACTERISTICS OF MARZIPAN PASTES WITH DRY MINERALIZED WHEY
Get PDFThere is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV – marzipan pastes with DDW, used for covering confectionary products and as an interlayer; MFV – marzipan pastes with DDW, used for making candies and modeling figured products.
According to research results, it has been established, that an increase of a glycerin concentration in the composition of model mixtures of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) results in decreasing deformation characteristics of a reversible type. Irreversible deformation is constant and doesn’t depend on glycerin concentration.
According to results of the analysis of main rheological constants by a diapason of glycerin concentrations, there has been established a gradual decrease of indices of a highly elastic and conventionally instant resilience module of model compositions of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW). Viscosity indices of a resilient aftereffect and pliability gradually grow with an increase of a glycerin concentration in the composition of model marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW).
Research results testify that the use of glycerin in the composition of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) gives a possibility to increase their elasticity and softness, at that keeping high forming properties.
The conducted studies have proved the availability of producing marzipan pastes with DDW and glycerin. There has been substantiated the rational content of glycerin in the composition of marzipan pastes with DDW that allows to provide given (desirable) rheological characteristics. The rational concentration of glycerin in the composition of marzipan pastes PKV (20 % of DDW), used for covering floury and confectionary products and as an interlayer is 5 % of the total mass of recipe components. The rational concentration of glycerin in the composition of marzipan pastes MFV (30 % of DDW), used for making candies, modeling figured products is 5 % of the total mass of recipe components.
An improved technological solution doesn’t complicate the general technological process and doesn’t need the additional technical equipment. Rheological characteristics of the developed marzipan pastes correspond to directions of the technological destination and allow to decorate floury confectionary products with different levels of technological complication, providing the maximal beauty of ready products