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THE NEW METHOD OF PROCESSING OF CAROTENE-CONTAINING VEGETABLES FOR THE PRODUCTION OF NANOPRODUCTS USING COMBI-STEAMERS AND FINE-DISPERSED COMMINUTION
Get PDFThe aim of the work is elaboration of the principally new method of deep processing of carotene-containing vegetables (CCV). For attaining this aim was used the complex effect of steam-thermal processing and fine-dispersed comminution for preservation and extraction of biologically active substances from the raw material and getting products of nanosized form. There was also used the new generation of equipment: combi-steamer and dine-dispersed comminutor.
There was elaborated the new method of deep processing, alternative to cryogenic one. This method is based on the complex effect of steam-thermal processing and fine-disperse comminution using the modern equipment (combi-steamer and fine-dispersed comminutor) that is used at enterprises of restaurant business. This method allows use biological potential of the raw material more fully (2…3 times more) and get the foodstuff in nanoform.
It was shown, that at steam-thermal processing of vegetables (carrot, pumpkin) in combi-steam antioxidant enzymatic processes flow with less intensity (3…4times less) than at blanching.
It was established, that at the steam-thermal processing in combi-steamer in 10 minutes in carotene-containing vegetables takes place not only conservation of β-carotene but also increase of its mass fraction in 2…2,5 times (comparing with initial raw material). Mechanism of this process is connected with fact that carotenoids are transformed from the hidden state (frms associated with biopolymers) into free form that is fixed by chemical methods.
It was also established, that after steam-thermal processing and fine-dispersed comminution of carotene-containing vegetables at preparation of puree takes place the significant increase of extraction of ascorbic acid and β-carotene comparing with initial raw material that is for pumpkin 2 and 3 times more and for carrot 1,7 and 2,5 times more, respectively.
It was established, that complex use of the new equipment at steam-thermal processing of vegetable raw material in combi-steamer with fine-dispersed comminution gives a possibility to get puree, which quality is approximated to the one of puree, received using cryogenic processing of product (especially, by the content of β-carotene and other biologically active substances (BAS). 
THE STUDY OF INFLUENCE OF THE PROCESS OF MECHANICAL ADDITIONAL CLEANING ON THE SURFACE ONION LAYER AT COMBINED PROCESS OF CLEANING
Get PDFThe one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources.
The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product.
The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion.
The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses. 
POLYMORPHISMS OF DRUG-METABOLIZING ENZYMES CYP1A2, CYP2D6, GST, NAT2 AND TRANSPORTER MDR1 IN POPULATION OF BELARUS: COMPARISON WITH SELECTED EUROPEAN AND ASIAN POPULATIONS
Get PDFDrug therapeutic efficiency and development of unfavorable pharmacologic responses as well as the disease predisposition are caused first of all by patient’s genetic features. Genetic variations in genes encoding drug-metabolizing enzymes and transporter proteins are essential to understand the ethnic differences in disease occurrence, development, prognosis, therapeutic response and toxicity of drugs. For that reason, it is necessary to establish the normative frequency distribution of genotypes and alleles of these genes in a particular population. Data on frequency of pharmacogenetic polymorphisms in the of Belarus population are limited. The goal of our investigation was to analyze the frequency distribution of genotypes and alleles of genes encoding drug-metabolizing enzymes (CYP1А2, CYP2D6 – I phase; GSTs, NAT2 – II phase) and transporter protein MDR1 in the population of Belarus and comparisons with other ethnic populations. Our results indicate that clinically important genes are genetically highly variable and differ considerably between populations. Differences in allele frequencies across continents should be considered when designing clinical trials of new drugs continents should be considered when designing clinical trials of new drugs
THE POPULATION STATUS OF CARDІІDAE (BІVALVІA) AS A BIOINDICATOR FOR WATER QUALITY IN THE NORTH-WESTERN PART OF THE SEA OF AZOV
Get PDFAn attempt was made to evaluate the suitability of using mollusc populations from the family Cardiidae as a biological indicator to monitor ecological water quality in the north-western part of the Sea of Azov. It is known that some qualitative indices of mollusc populations reflect large-scale changes occurring in benthos communities of the region. In this research, the monitoring of aquatic organisms was carried out using such indices as population density, age distribution dynamics, characteristics of behaviour, etc. Temporal and spatial dynamics of these indices allow the detection of changes in environmental factors which in their turn determine basic and crucial functions of water bodies. Among other molluscs, representatives of the family Cardiidae stand out for their ability of rapid occupation of new locations (due to the presence of a pelagic larval stage), and their adult individuals are rather tolerant to fluctuations in salinity and other factors. The aim of this research was to reveal the variability range for basic qualitative characteristics of bivalve populations in the north-western part of the Sea of Azov and to estimate if these molluscs are suitable to be bioindicators of the environmental status of the region
MATHEMATICAL DEVELOPMENT PROGRAM FOR CALCULATION OF FATTY ACID COMPOSITION BLEND OF VEGETABLE OILS
Get PDFThe method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition. The possibility of replacement of the mass part of milk fat (50 %) by the blend of natural vegetable oils was studied. For the solution of this problem the program within MatLab mathematical package was elaborated. The recommended fatty acids (FA) ratio [3] is selected as optimization parameter. The optimized blend was created using the elaborated program. The data, received by mathematical calculations, were experimentally proved using the method of gas-liquid chromatography [7]. On the based of the results, received at the studies, it can be stated, that 50 % replacement of mass part of fat (m.p.f.) in milk products (sour cream product) by elaborated blend, allows partially adjust its FA composition. 
THE STUDY OF THERMAL PROCESSES IN FISH&PLANT SEMI-PRODUCTS
Get PDFThe water-holding ability and forms of connection in fish&plant semi-products were experimentally studied using derivatograph Q-1500 D by «МОМ» of Paulik-Paulik-Erdey system (Hungry). Using the methods of thermogravimetry methods in experimental samples was synchronously measured the temperature (Т), change of mass (TG), speed of temperature change (DTG) and change of thermal capacity (DТА). According to derivatograms the volume of the mass loss (Δm) and derivative change of DGT mass of the studied sample at correspondent temperature were determined. The thermal resistance of samples was assessed by the methods of thermogravimetry (by admissible mass loss that takes place at certain temperature) and differential-thermal analysis (by thermal effects that attend the chemical transformations of macromolecules, which intensity depends on temperature).
According to the results of thermogravimetric and differential-thermal examination there was carried out the comparative characterization of the quantity of absorption- and capillary bound water in studied samples of fish&plant semi-products and also determined the value of activation energy of water molecules at different temperatures of water removing. The dependence of DTG samples was divided in peaks using Gauss distribution. According to the analysis of DTG peaks the quantity of osmotic- and absorption-bound water was determined in the samples of minces, produced on the base of complex of raw and preliminary thermally processed muscular, connective and bone tissues of Azov goby (Neogobius melanostomus). The received results give a possibility to understand better the structural changes that take place in the process of drying of fish&plant semi-products. They can be used for optimization of the process of drying of fish&plant semi-products and prognostication of their technological behavior in the different food systems and at storage. 
ASSESSMENT OF RICE SORTS AND HYBRIDS ON THE SALT TOLERANCE USING LABORATORY METHODS
Get PDFThe article presents the results of the analysis of salt tolerance in rice samples by the laboratory methods at a concentration of NaCl – 1,5 %. The plants were grown in an incubator at temperature 26 °C. After 15 days, we measured the length of roots and shoots; the germination of seeds was counted. For the analysis of hybrids sensitive to salt Krasnodar varieties Novator with lines IR 52713-2B-8-2B-1-2, IR 74099-3R-3-3, NSIC Rc 106 – donor locus salt tolerance Saltol, using markers RM 493 and RM 7075. 90 plants were selected from the F2 plants which are analyzed by PCR, and the results of DNA analysis identified 6 of them as salt tolerant samples homozygous for the desired locus. From their offspring was selected the promising form to create salt-tolerant rice sorts
STABILITY AND MORPHOLOGICAL CHARACTERISTICS OF LIPID - MAGNETITE SUSPENSIONS
Get PDFThe study of stability of lipid-magnetite suspensions (LMS) was carried out using photometry and electronic microscopy. All suspensions are rather stable in time. The best results in stability were demonstrated by suspensions with ratio Fe3O4: SAS=0,02:0,35 g or 0,04 mass % : 0,70 mass % and 0,025: 0,35 g or 0,05 mass % : 0,70 mass %. The sizes of magnetite particles from SAS were determined as– <d>~76 nm.
It was established, that with time (0–48,0 hours) and growth of wave length (210 – 1000 nm) is observed the gradual increase of transmission coefficient from 25 % (210 nm) to 71,9 % (1000 nm) at 0 hours of suspension ageing; from 27,5 % (210 nm) to 81,2 % (1000 nm) at maximal time of suspension ageing (48 hours).
There parameters of LMS were determined: concentration of particles – N=1,43 ∙ 1012 cm-3, in 48 hours concentration decreased by 20 % (N=1,19∙1012 cm-3); r=38 nm, n=1,48, κ=0,01. The function of particles distribution by sizes is rather narrow and symmetric that certifies the system of synthesized nanoparticles as homogenous with low degree of polydispersity.
Ultraviolet spectrums of LMS and their components were fixed and analyzed. Comparison of transmission spectrums of suspensions with different degree of dilution testifies to the chemical identity of samples.
There were studied kinetic dependencies of transmission coefficient for suspensions with different magnetite concentration (Fegen), on which base was calculated the effective radius of particles of stabilized magnetite: 76–168 nm. The mean radius of particles in lipid suspension of magnetite without stabilizer (reff)=400 nm. Visually LMS manifested the high aggregative stability with high sedimentation time 48 hours.
It was established, that LMS can be used as biologically active and feed additives with complex effect: manifest antioxidant activity, are the source of easily assimilated iron, improve quality and increase storage terms of fat-containing products. Thus, introduction of LMS in foodstuff improves its quality, nutritive and biological value. 
RESEARCH INTO USAGE EFFICIENCY OF THE PULSATION MACHINE WITH A VIBRATING ROTOR FOR MILK HOMOGENIZATION
Get PDFThe modification of rotor-pulsation machine – pulsation machine with a vibrating rotor (PM with VR) has been researched in the work. Rotor in such modification not only rotates but also oscillates axially with the frequency about 3000 min-1 and amplitude 0,5–1,0 mm. The aim of this research was to define specific features of milk homogenization process in PM with VR and disperse characteristics of milk emulsion.
Analytical researches resulted in finding dependence of milk emulsion acceleration as a main factor of milk fat particles breakup subject to the design and kinematic parameters of PM with VR. Experimental researches were carried out on the laboratory setup of the pulsation machine with a vibrating rotor which was designed by the authors. The subject of experimental researches is cow's milk. The sizes of milk fat globules after homogenization were measured by the optical microscope equipped with a digital camera.
The researches resulted in defining characteristics of milk emulsion dispersing in PM with VR. Thus acceleration grows when diameter, oscillation amplitude and rotation frequency of the rotor are increased, and channels length of the rotor and stator, the gap between them are decreased and the number of rotor openings is 4 or less.
Empirical dependence between the average diameter of the fat globule (0,7–1,9 μm) and the average emulsion acceleration ((1–10)·103 m/s2) in the interrupter of PM with VR is defined which proves that the emulsion flow acceleration is the main cause of homogenization of PM with VR with 92 % confidence. High quality of the milk emulsion after processing in PM with VR has been proved. The crankshaft rotation frequencies up to 2880 rpm and rotor oscillation amplitude of 1 mm enable to receive milk emulsion with the average dispersion about 0,8 μm that corroborates using PM with VR in the industrial conditions for milk homogenization to be perspective
THE STUDY OF TECHNOLOGICAL PARAMETERS OF PECTIN CONTAINING RAW MATERIAL PROCESSING IN THE VEGETABLE-MILK FORCEMEATS TECHNOLOGY
Get PDFThe algorithm of the study that includes theoretical analysis and physical experiment was elaborated for the study of technological parameters of pectin containing raw material processing in the vegetable-milk forcemeats technology. The expedience of using carrot Shantenee, pumpkin Guiley and marrow Zolotinka as the sources of pectin substances in the technology of combined forcemeats on the milk base was grounded. Technological parameters of pectin containing raw material processing for realization of its target properties as an amendment and stabilizer of the structure in milk-vegetable forcemeats technology were theoretically grounded. The methods of determination of soluble pectin and protopectin content and also the methods of determination of рН medium were chosen.
The methods of experiment planning and mathematical processing of experimental data were carried out using computer programs MS Excel 97 2003 and MatCAD. The influence of рН medium, temperature and duration of thermal processing of carrot, pumpkin and marrow on the process of accumulation of soluble pectin in them was studied. The formation technology of puree of the vegetables that have the increased viscosity and are not stratified at the storage and further use. Accumulation of soluble pectin that expresses the properties of structure stabilizer and favors the increase of vegetable puree viscosity causes the expedience of its use in milk-vegetable forcemeats technology.
The use of vegetable puree in milk-vegetable forcemeats technology allows widen the assortment and provide the mutual enrichment of the receipt components of combined forcemeat masses with milk proteins, β-carotene, food fibers, vitamins and other functional ingredients