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RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD"
Get PDFWe studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough.
The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd"
COMPLEX OF CHEMICAL-TECHNOLOGICAL AND SANITARY-HYGIENIC QUALITY INDICATORS OF THE NEW PASTRY PRODUCTS OF SPECIAL NUTRITION
Get PDFThe complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the expanse of vitaminized blended vegetable oils (VBVO) and protein-fatty emulsions (PFE) on their base, were elaborated. There were elaborated four recipes of pastries of chicken and turkey with PFE, included in recipes in the amount 15…20 % and with vitaminized blended vegetable oils of two-component and three-component composition in the amount 10 %. Pastry samples, prepared according to SSTC 4432:2005 were used as a control.
VBVO composition and fat-soluble vitamins content in them was determined by the gasochromatographic method.
Molecular-genetic methods were used for the accelerated diagnostics of pastries safety by agents of food intoxications– Clostridium perfringens and Bacillus cereus, number of mesophyl aerobic and facultative-anaerobic microorganisms (NMAFAnM), classic ones – colon bacillus group bacteria (CBGB), sulphite reductive clostridia, Staphylococcus aureus, L.monocytogenes, Salmonella. The storage term of products was prolonged in 2 times (48 against 24 hours) according to SSTC). The expedience of their introduction in production was proved
THERMOGRAVIMETRIC ANALYSIS OF INDICATORS OF THE PASTE BASED ON SOUR CREAM
Get PDFFor forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally.
The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5,0 % of the mixture mass. A sample with modified starch Е 1410 was taken as a control in the amount 1,3 %.
The study of the moisture condition was realized by the thermogravimetric method using a derivatograph Q-1500D (Paulik-Erdey) (Hungry). It was established, that the content of adsorptive moisture of the sour milk paste was 34,0 %, whereas in the control – 34,5 %, that confirm the effectiveness of using non-fried buckwheat as a moisture-binding component. Such properties of non-fried buckwheat may be explained by the presence of starch compounds and easily accessible protein in its composition, able to hydration in the process of preparation of a component and to keeping moisture at further storage of a product. 
INVESTIGATION OF THE RESPIRATION RATE DURING STORAGE OF FRUIT VEGETABLES UNDER THE INFLUENCE OF ABIOTIC FACTORS
Get PDFThe aim of the work was to establish the influence of most important abiotic planting factors (temperature, precipitation quantity) on the respiratory rate of fruit vegetables at storage and also a possibility of correction of respiratory metabolism by post-harvest thermal processing by antioxidant compositions. Fruits of cucumbers of the hybrids Masha and Afina, bush pumpkins Kavili and Tamino, sweet pepper of the hybrids Nikita and Hercules, tomato of the varieties Novachok and Rio Grande Original were used for the studies. It was established, that the respiratory rate of pumpkin fruit vegetables is importantly influenced by the variety specificity. The respiratory level of pumpkin vegetables directly correlates with the sum of active temperatures of the period of fruits formation and reversibly – with precipitation and hydrothermal coefficient.
The influence of the variety specificity for nightshade vegetables is leveled, and among meteorological planting conditions the important intense influence on the respiratory rate is realized by the sum of active temperatures of the period of fruits formation and ripening. Precipitation and hydrothermal coefficient have the important influence only on pepper fruits.
It was established, that the use of post-harvest thermal processing by antioxidant compositions results in inhibition of respiratory processes in fruit vegetables at storage
INVESTIGATION OF THE PROCESS OF BEE POLLEN COMMINUTION
Get PDFThe quality of modern food products may be improved by adding bee pollen (PB) to the composition. The important stage of the process of improvement of an existent product or creation of new one is the optimization of the technology of bee pollen preparation, especially, comminution. The aim of the researches was to investigate the process of comminution and to optimize technological parameters for receiving high quality powder, used as a component of sour-milk beverages and other products. The study elucidates the influence of a series of factors on the size of particles and quality of bee pollen powder by technological and phytochemical properties. Using the visual method with modern optimal devices, it was established, that pollen can be comminuted to the particles size 120–8 mcm. The dispersity degree of received powder caused changes of the phytochemical activity and technological parameters of a product. The method of colorimetry determined that the content of flavonoids in pollen increases by 53 % at communiting to particle sizes 15±5 mcm and decreases at the higher dispersity.
The screen method determined the homogeneity of the material, processed by three types of comminutors and substantiated the use of a mill-pestle in the technology of bee pollen comminution as the most effective comminutor.
Using the plan of the complete factor experiment of the third kind, there were studied the surfaces of a response of the dependence of pollen powder homogeneity on the comminutor work intensity, mass and term of the material processing. Technological parameters of pollen comminution by a mill-pestle were optimized: working body speed 70–80 turn/min (min−1), processing duration – 6 min, batch mass – 150 g
THE METHOD OF DETERMINATION OF THE SORPTION CAPACITY OF ACTIVATED CARBON BY GAS CHROMATOGRAPHY
Get PDFThe article analyzes the possibility of gas chromatography use for determination of sorption capacity of adsorbents on the example of activated carbon BAC-A. The offered method provides the use of gas chromatograph with flame-ionizing detector and with nozzle geyser that is filled with studied adsorbent. At that the isotherms of absorption of substance are constructed by manifestation curve – desorption branch of substance peak on chromatogram.
As a result the isotherms of absorption of isoamylol and camphor on activated carbon were constructed and the values of specific sorption capacity for these substances were calculated.
This method allows receive fast and precisely the data about absorption characteristics of adsorbent and also adapt the conditions of the study using gas chromatography to the real conditions of adsorption of substances by studied adsorbent (temperature, adsorbent concentration in vapor phase and so on). 
RESEARCH OF CRANBERRY MAIN INDICATORS OF CHEMICAL COMPOSITION AND ITS PROCESSING PRODUCTS
Get PDFIt is well–known that cranberry is an especially rich and heterogenic source of phytochemical substances. Modern technologies allow to produce food products of wild fruits and berries, but they use their diverse and useful chemical composition insufficiently. The aim of the work was in studying features of the chemical composition and content of biologically active substances in cranberries, harvested at the territory of Ukraine, and the influence of processing technologies of cranberry on main indicators of its chemical composition at producing juices.
It was established, that the maximal extraction of biologically active substances is possible at juices production using biocatalysis method, because the essential part of functional elements in the raw material is in the bound condition and is a base of cellular walls that is why it is expedient to disturb nativity and integrity of these natural biopolymers.
There was experimentally grounded the influence of a processing technology on the quality of cranberry juice. There was studied the phenol composition of cranberry composition and influence of different ways of fermentolysis on PS extraction.
It was confirmed by results of the study of the fraction composition of phenol substances, that their maximal extraction is achieved after the enzymatic processing of pulp and momentary heating to inactivate the effect of enzymatic preparations.
It was proved, that enzymatic biocatalysis of cranberry pulp also favors the essential increase of the output of organic acids (lemon, apple, amber), sugars (fructose, glucose), sorbite polyalcohol and also phenol substances of cranberries. The mechanism of the enzymatic complex influence on cranberry pulp at fermentolysis was demonstrated.
The use of products of cranberries processing at food products manufacturing will allow: to enrich the chemical composition, to compensate deviations of functional–technical properties of the raw material and to introduce resource–saving technologies.
Based on the researches there were substantiated perspectives of using juices and marc of cranberry in different branches of the food industry: non–alcoholic, meat processing and at manufacturing products of the restaurant industry. 
INTEGRATED APPROACH TO THE ASSESSMENT OF THE QUALITY OF IMMUNOSTIMULATORY BEVERAGE "IMMUNO PLUS"
Get PDFBased on the methods of theoretical qualimetry there was carried out the complex assessment of the quality of immunostimulatory beverage “Immuno plus”. The hierarchic structure of the properties of ready product, including the organoleptic and physical-chemical parameters and also the ones of food and biological value was presented. It was demonstrated, that the improvement of consistence, homogeneity and steadiness of beverage can be explained by gluten that acts as a hydrocolloid and consumers estimate the beverage quality according to these very parameters. The profiles of vitamin and mineral composition of immunostimulatory beverage “Immuno plus” and also the content of irreplaceable acids in it were presented.
The received complex parameter of the “Immuno plus” beverage quality proves the high quality of new product. The calculated competitiveness of enriched beverage is 1,5 higher comparing with the control sample. The calculations of competitiveness of the beverage of increased food and biological value according to the modeling method that includes the parameters of the product quality, information about the analogues of elaborated goods and principle of innovations were presented. It was established, that the immunostimulatory beverage “Immuno plus” can be competitive on the Ukrainian consumer market at the expanse of improvement of organoleptic parameters, increase of food fibers, vitamins and mineral substances content in it and also of the presence of prophylactic properties. 
MANAGEMENT OF NITROGEN OXIDE EMISSIONS AS A FACTOR OF REDUCING THE LEVEL OF CONTAMINATION AND INCREASING THE SAFETY OF HUMAN LIFE
Get PDFThe issues related to the reduction of the level of pollution and the increase in the safety of human life through the control of the operation of coke batteries used in heavy industry are investigated. Data on sources of emissions of harmful substances, including nitrogen oxides, are presented. Different modes of operation of coke batteries are analyzed and mathematical models are obtained, which allow choosing rational operating regimes based on the criterion for minimizing emissions of nitrogen oxides
EFFECTS OF 4-THIAZOLIDINONE DERIVATIVES LES-2658 AND LES-1205 ON SLEEP - WAKEFULNESS CYCLE IN KINDLED RATS
Get PDFThe research is dedicated to in-depth study of neurotrophic and antiepileptic properties of original potential anticonvulsant agents from 4-thiazolidinones – LES-2658 (5-(3-nitro-benzylidene)-2-(thiazol-2-ylimino)-thiazolidin-4-one) and LES-1205 ([2,4-dioxo-5-(thiazol-2-ylcarbamoylmethyl)-thiazolidin-3-yl]-acetic acid ethyl ester), synthesized at the Department of Pharmaceutical, Organic and Bioorganic Chemistry of Danylo Halytsky Lviv National Medical University, Ukraine. Studying of sleep - wakefulness cycle characteristics in animals with chronic epileptic syndrome in conditions of 4-thiazolidinones derivatives LES-2658 and LES-1205 use was performed. The kindling syndrome was induced in Wistar rats via daily pentylenetetrazol (PTZ) (30 mg/kg, i.p.) administrations during three weeks and sleep - wakefulness cycle was studied under conditions of LES-2658 and LES-1205 administrations at doses 25.0and 100.0 mg/kg i.p.. Total wakefulness, non - rapid eye movement sleep, rapid eye movement sleep, falling asleep latency, REM - onset latency and also number of REM sleep episodes have been determined by behavioral characteristics of experimental animals. It was established that 4-thiazolidinone derivatives Les-1205 and Les-2658 reduce REM sleep fragmentation and increase its duration in PTZ-kindled rats. Les-1205 compound at dose 100.0 mg/kg show a clear correcting influence on kindling - induced sleep disturbances