2 research outputs found
Studies of Structure and Impact Damage of Composite Materials by a Computer Tomograph
No full text© 2020, The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG. The paper discusses the possibilities of computed tomography in the study of the internal structure of samples of composite materials with different types of reinforcing the material. A technique has been developed for recording impact damage parameters on a stand with a vertically falling weight. Using CT data the character of the distribution of internal damages was carried out after a low-speed strike was studied. The unique technique allows reconstructing 3D geometry of the object and analyze object defects in spatial
Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value
No full textProduction of food with specified characteristics (composition, structure, sensory parameter) is a promising direction of food industry development. Such products are low-calorie foods, they are good for health, have balanced composition and functional properties. They can be cooked fast and have extended storage. The main objective of the given research is to develop production technology and evaluate the quality of the food concentrate «Buckwheat porridge with soybean-fern-protein-vitamin-mineral concentrate» having higher biological and nutritional value. The research results made it possible to develop production technology of a new enriched food such as food concentrate with high biological and nutritional value using an analogue by means of increasing the number of components in the raw material as well as to get a model recipe of the food concentrate mixture with soybean-fern-protein-vitamin-mineral concentrate and evaluate product quality. By means of recipe modeling and determining the chemical composition, nutritional value as well as assessing the quality in respect to organoleptic parameters the authors proved that it is important to produce the given product. The research has revealed that if a person consumes the developed food concentrate the daily requirement for protein is satisfied 23%, fat – 18%, vitamin C – 37%, vitamin E – 105%, mineral substances: potassium – 23%, calcium – 12%, phosphorus – 40%, magnesium – 34%, and food fiber – 37%. That shows the advantages of the product if we compare it with the analogue. Using obtained results the author developed a set of technical documents, namely, corporate standard and operating procedures for the production of food concentrate «Buckwheat porridge with soybean-fern-protein-vitamin-mineral concentrate». The given product with specified qualities can be produced by catering companies and food-concentrates industry
