Topical information on influence of the different microbiological starter cultures on chemical composition, rheological characteristics and customer quality of sourdough bread is presented. Efficiency of the sourdough application in the functional food development is considered. The recommendations to introduction such products for the benefit of patients with gluten-sensitive entheropathy are given. The potential of usage the sourdoughs based on Kluyveromyces marxianus and kefir grains as an alternative to bakery yeast is show.Keywords: sourdough, yeast, functional food, celiac disease..
Table of contents for # 2-3 (314-315), 2010
The data about investigation of berries antioxidant activity published for last ten years were presented. Antioxidation effect of berries extract was studied with the help of biological and chemical systems. The connection between berries content of individual components and their antioxidant activities were exposed. The information about impact of the different factors on
ability of substances containing in berries catch the free radicals was summarized. The examples of berries practical use in food systems as the antioxidant were showed.
Food Raw Materials & Ingredients
Two sorts of soft wheat have been divided into 5 fractions according to their size. Physico-chemical properties, proteolitic and inhibitorial activity have been defined in each fraction. It has been proved that the middle fraction was mostly stable; activity of ?-amylase (according to falling number) has been mostly increased in large grain for both samples. On the contrary, proteolitic and inhibitorial activity has been utmost in small fraction. Separation of small fraction, which contains increased quantity of antinutritive substances, which delay digestive enzymes, has been recommended.Keywords: grain fractions, proteolitic activity, inhibitorial activity, falling number..
Technological properties of a grain of 10 grades summer soft wheat are investigated, high-quality grades with high potential of the efficiency, corresponding to requirements to strong and valuable to wheat are allocated. Grades summer soft wheat Iren, Novosibirsk 15 and the Rock most successfully combine productivity with high quality of a grain.Keywords: spring wheat, quality of grain, technological parameters..
COMPARATIVE CHARACTERISTIC OF HYBRID TWO TYPES SUNFLOWER WITH VARIOUS FATTY-ACID STRUCTURE SPARE LIPIDS
The quantitative estimation of dynamics of change fatty-acid structure triacylglycerols sunflower oils of hybrids high-oil the sunflower, accumulating at maturing and ripening in the field on a plant lipids with various structure is given. It is not received experimental given confirming properties of investigated hybrids.Keywords: sunflower hybrids, biotypes, fatty-acids structure, triacylglycerols, spare lipids..
Chemistry of Food Products & Materials
In the course of the research was carried out a comparative biochemical analysis of earth apple tubers of the following breeds: Interes, Novost VIRa and Violet de Renet for optimisation of possibility of their use in functional purpose foodstuff. Due to the necessity of regulation of oxidation-reduction processes while processing earth apple there was analyzed activity of peroxidase and polyphenol oxidase. Are established high salable condition and technological properties of earth apple tubers of the following breeds: Interes and Novost VIRa.Keywords: earth apple, chemical composition, activity of ferments, functional nutrition..
The effect of polydextrose when it is used as a replacement of a carbohydrate part of jellies formulation, on organoleptic properties of jellies, has been studied. The influence of polydextrose on structural-mechanical properties of jellies has been studied. It has been stated that polydextrose contributes to gel strength and gelation rate in jellies.Keywords: polydextrose, jellies, gelation, gel structure, gel strength..
Comparative research of contents of volatile components of cognacs and brandy spirits of wineries Naursky and Kizlyar is conducted.Keywords: brandy spirits, qualitative composition volatile components, aromatic aldehydes..
COMPARATIVE CHARACTERISTIC OF THE CHEMICAL COMPOUND OF WHEAT GRAIN AND ITS PROCESSING PRODUCTS ON THE TRADITIONAL AND DEVELOPED TECHNOLOGY
The comparative characteristic of a chemical compound of wheat grain and bran is studied and given at reception of quality wheat flour.Keywords: wheat grain, a flour, bran, ash content, cellulose, the grinding unit..
INFLUENCE OF CHICK-PEA SEEDS COMPONENT ON MEAT-VEGETABLE TINNED ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS
Possibility of producing beef liver pate, enriched with chick-pea seeds component, has been investigated. In pate recipe 25% mass. of beef liver may be replaced by he with safety organoleptic characteristics of final product. Physicochemical properties of the beef liver pate, containing chick-pea seeds component, butter or oil, has been investigated. This method allows to increase food and biological value of the final product, to reduce production costs, to extend meat-vegetable tinned food assortment.Keywords: beef sub products, chick-pea seeds, pate, food and biological value, functional food product..
It is established that consumption functional minced meat products with vegetative additives improves indicators of structure of peripheral blood. The investigated products can be recommended in the diets reducing radiating influence on an organism.Keywords: functional products, radiating influence, radionuclides, blood indicators..
Possibility of introduction in fish forcemeat СО2-extracts of spices on the carrier of albuminous preparations of a vegetative and animal origin is investigated. By it will allow to improve technological processes of manufacture of fish half-finished products(cutlets) at balancing of their structure, economy of fish raw materials, stabilisation organoleptic indicators at storage, giving of preventive properties.Keywords: СО/~2~/-extracts, soya fiber, animal protein, fish forcemeat, the albuminous carrier, a functional foodstuff..
The possibility of improving the technology analogue of crab sticks is using the adhesive properties of chitozan and chitozancontaning polyelectrolyte complexes.Keywords: chitozan, alginate, polyelectrolyte complexes, adhesive properties, analogue of crab sticks..
Results of researches on application of laser radiation and microwaves in food manufacture and biotechnology are stated. It is recommended to use these kinds of processing for clearing of fruit-berry juice (beverages) for the purpose of reception of a high-quality product, stable at long storage.Keywords: electromagnetic field, electromagnetic radiation, extraction, clearing..
BINARY SYSTEMS OF STRUCTURE-FORMING COMPONENTS IN A COMPOUNDING OF MAYONNAISE WITH LOW CALORY CONTENT
In mayonnaise production with decreased calory-content the opportunity of using chitosan and protein concentrate made of sesame seeds as structure-forming component has been used. Also the opportunity of replacing 3 % acetic acid by dairy whey and 1 % wine vinegar has been studied.Keywords: mayonnaise, calory-content, chitosan, protein concentrate, dairy whey..
The effect of betain when it is added to zephyr formulation in different concentrations, on organoleptic properties of zephyr, has been studied. It has been stated that in presence of betain the accelerated process of moisture loss in zephyr, takes place. Also, the changes in texture that are supposed to be connected with loss of uniformity of zephyr mass, have been observed.Keywords: zephyr, betain, moisture content, polydextrose..
The opportunity of use stevioside and beet food fibers in manufacture of wafers with fatty stuffings with the purpose of giving to finished articles of functional properties is investigated.Keywords: stevioside, beet food fibers, wafers, dietary food stuffs..
FEEDING ADDITIVES EXTRUSION BY THE COMPLEX RAW PRODUCT TREATMENT WITH THE INCREASED CONTENT OF CELLULOSE AND LIGNINE
Possibility of use of raw materials – buckwheat and sunflower husks – with the increased content of cellulose and lignine in forages at the expense of its complex processing by chemical reagents and экструзией is considered.Keywords: buckwheat husks, sunflower husks, cellulose, lignine, press-extruder, extrusion treatment..
A technology of biologically active additives in the form of gel was developed. It provides maximum safety of biologically active substances, prescriptive constituents and the efficacy of their directed action on the correction of metabolic processes.Keywords: biologically active food additives, gel formula, prophylaxis of gastroenteritis..
The new way and optimum conditions are developed for extraction of protein from sunflower shrot with the maximum exit of a crude protein. The adequate linear model of dependence of the maintenance of a crude protein from parameters of its extraction from sunflower shrot is presented.Keywords: extraction, protein, processing modes, the regression analysis..
Researches results of influence рН waters for washing a filter sediment on quality of promises is given.Keywords: filter sediment, water for washing the sediment in sugar industry..
MATHEMATICAL PLANNING OF THE PARAMETERS OF THE BLEND ENRICHED WITH EXTRACTIVE AND PHENOLIC COMPOUNDS OF THE OAK
We have examined the possibilities of applying mathematical methods for planning the acceleration of maderization. Oak clap specific surface. temperature and blend aging time ratios have been analyzed. Extractivity values variation allows making blends enriched with extractive and phenolic compounds in necessary quantities for maderization.Keywords: madera, acceleration of maderization, extract of oak clap..
The way of the conversion of phytogenous wastes of alcoholic beverage production in food powder in vibratory vacuum dryer-mill under simultaneous catching of evaporating steams from surfaces of alcohol berries and reception of the condensate for return it in production was offered. Optimum operating parameters of the powders receipt process is determined and efficiency of the offered method is proved.Keywords: food powder, alcoholic beverage production, industrial wastes, dryer, mill..
The high profitable and quick expense covering method of CO2 – extracts production from grape stones and husks, which are the wastes of vine and juice manufactures is described.Keywords: grape, grape stones, rape husks, CO/~2~/-extracts..
TECHNOLOGICAL POTENTIALITIES RAISING THE HOMOGENEITY CONTENT OF BIOLOGICAL ACTIVE SUBSTANCES IN MEAT AND POULTRY DAIRY DIETS
Influence of technology factors on contents variations of biologically active substances of premix in mixed fodders of daily diets of agricultural animals and birds is investigated.Keywords: mixed fodders diets, mixing of components, premix..
The technology of vegetable and fruit fine-dispersed instant powder production and technological methods of this powder usage as component or base for production of ready made food products has been designed.Keywords: vacuum dryer, cryomill, fruit, berry and vegetable cryopowder..
Processes & Apparatus
CALCULATION OF PARAMETERS OF SUGAR EXTRACTION FROM BEET SHAVINGS WITH PRELIMINARY HEATING IN DIFFUSION DEVICE
Necessity of an intensification of process sugar extraction from beet shavings by preliminary heating in special extraction section the device is shown. Comparative thermal calculation of diffusion process without taking into account and taking into account shaving heating electroactivated extraction is given.Keywords: extraction, thermal calculation, beet shaving, diffusion device, time active extraction..
Kinetic regularities for process of glazed fish defrosting by air and by water were studied. Analytical correlations for defrosting timing of glazed fish depending from thickness of frozen layer were provided. Averaged correlation of calculated experimental data was less than 6%.Keywords: defrosting of products, glaze, fish..
WORKING OUT OF RATIONAL MODES OF COOKING PROCESS A FOOD MIX FOR ITS AUTOMATION WITH ELEMENTS OF THE DIFFICULT PHYSICAL AND CHEMICAL SYSTEMS ANALYSIS
Are calculated and generalised termophysycal and structurally-mechanical characteristics, power value of some multicomponent soups. Are offered mathematical model of process of cooking of a food mix of multicomponent soups based on a method of the analysis of dimensions of the theory of similarity, the algorithm of calculation of componental structure of a food mix and rational modes of process of its cooking is resulted, allowing to receive a product of the set power value.Keywords: multicomponent soups, power value, thermal processing, mathematical modelling..
INFLUENCE OF THE HEAT-CARRIER PARAMETRES ON A CHOICE OF HIGH-TEMPERATURE ROTATIONAL STERILIZATION MODES OF COMPOTES IN A STREAM OF HOT AIR
Here are submitted results of experimental researching of warming the compotes in a stream of heated up air with rotation container. It has been established the values of parameters of heated up air, which are providing industrial sterility of canned food and modes of high–temperature rotational sterilization of the compote from a cherry.Keywords: sterilizing effect, temperature of heating, cooling, mode of sterilization, lethal time..
Modelling of the typical technological scheme of indirect action distiller with productivity of 3000 dal per day, with reception of LUX grade rectified alcohol with maintenance of aldehydes and fusel oil content in accordance with State Standard R 51652–2000 and modern requirements of the market – aldehydes content should be less than 0,1 mg/dm3, fusel oil content should be less than 1 mg/dm3 – is made. The specified technique of definition of an optimum plate number of selection of fusel oils fraction is offered. The practicability of working out additional isopropanol and isoamylol columns is established.Keywords: fusel oil, plate of selection of fusel oil fraction, spirit column, distiller..
Comparison of the experimental and calculated data of steam-liquid system on literary and found parametres on azeotropic point of UNIQUAC model for systems ethyl acetate–ethanol and water–isobutanol is done. The technique of prediction of parametres of UNIQUAC model binary interaction on azeotropic point is resulted.Keywords: UNIQUAC model, azeotrop, steam – liquid equilibrium..
DEVELOPMENT OPTIMUM ON SPEED OF DIAGRAMMES FOR AVERAGE CHANGES OF TEMPERATURE OF A PRODUCT IN THE DEVICE OF AIR COOLING
Three diagrammes are developed for average changes of temperature of a product in devices of air cooling with restrictions of various derivatives of speed of the electric drive at dispersal and braking. Parametres of optimum diagrammes on speed for average changes of temperature of a product in devices of air cooling are defined.Keywords: the diagramme of change of temperature of a product, the device of air cooling, diagramme parametres..
Food Engineering, Proesses, Equipment & Automation of Food Production
Amethod and results of researches of pilot plant of heat-exchange apparatus of tube-type of small metalloemkosti is presented.Keywords: hydrodynamic processes, heat-mass exchange, twirled streams, swirlers, pasteurization..
Are submitted results of the preliminary heating of fruits and vegetables before sterilization in an electromagnetic field with ultrahigh frequencies. It is revealed, that the preliminary heating in a microwave-field promote to essential increase of initial average volume temperature of canned food before sterilization. Here are represented design and description of a principle of work of the device for preliminary heating fruits and vegetables in banks in a microwave-field.Keywords: conservation of fruits and vegetables, microwave-field, pallet converter, sterilization..
Technological and economic aspects of fusel column’s work, included in typical scheme of indirect action distiller for reception distilled food alcohol with fusel oil content less than 6 mg/dm3 and 1 mg/dm3, are analysed. It is shown that the fusel column in comparison with a separator of fusel oils allows to raise a total output of alcohol and fusel oil, however inclusion of a fusel column in distiller scheme is not justified economically.Keywords: fusel column, fusel oil fraction, a plate of fusel oil fraction’s selection, distillation column, distiller..
WORKING OUT OF THE OPTIMUM DIAGRAMME ON SPEED FOR AVERAGE MOVINGS ALTERNATING CURRENT ELECTRIC DRIVES
Now at the food-processing industry enterprises item electric drives of the alternating current executed under the scheme «the asynchronous motor – the frequency converter» have found wide application. The optimum diagramme on speed for average movings of electric drives of an alternating current is offered, its parametres and existence conditions are defined. Analytical
dependences of an angle of rotation of the electric drive on time are found at its optimum movement on speed.
Methods of Investigation, Quality & Safety of Food Products
Experimental data on viscosity and density raps oils and oils of seeds of a radish are resulted. Offered simple regression to dependence for calculation of viscosity and density of some vegetable oils of food purpose.Keywords: vegetable oils, density, factor of dynamic viscosity, correlation, approximation, regression formulas..
With help of the analyser Tsvet Yauza-01-AA it was ascertained that total antioxidant activity of concentrated multicomponent fruit puree was bigger than of fresh puree. It is caused by that two-phase water removal from the puree by decreased boiling temperatures allows to keep thermolabile components and obtain good gustatory and aromatic properties of product.Keywords: antioxidant activity, multicomponent fruit puree, determination method of antioxidant..
In the abstract the kinetics regularities of the freezing process of multilayered food products relating to the case when layers thickness is various from the different sides of the products are represented. The analytic equations for time calculation of the freezing process of such objects are obtained.Keywords: multilayered food products, freezing of products..
The expediency of application of the complex approach to cognacs identification is proved. On the basis of the analysis of chemical compound original and forged cognac’s production components are allocated and characteristic ranges of concentration volatile and aroma components of cognacs and cognac’s spirits are established. Dynamics of accumulation of the
basic components is established during long endurance of spirits in contact with oak.With the help of a method of the connected attributes the group of the basic and additional characteristic components cognac’s production is allocated, allowing with enough high degree of probability to establish authenticity of production, possible producer and a category of a drink.
Maving analysed the containing, pointed on the covers of food products, being in great demand among the population aged 5–16 years old for revealing dangerous and harmful additions. The main products didn’t contain forbidden in Russia Federation food additions except food addition E 121 forming part of drink Mirinda. However, food additions E 330, E 211, E 133, allowed in Russia Federation, but are not considered to be dangerous, as provoking forming cancer tumours, were discovered there.Keywords: food additions, harmful food additions, safety of food products..
FEATURES OF MODELLING OF 1-PROPANOL–WATER MIXTURE’S EQUILIBRIUM IN GAS–LIQUID AND LIQUID–LIQUID SYSTEMS
Parametres of power interaction of NRTL model as functions of temperature of 1-propanol–water mixture are defined at the description of alcohol mixes phase equilibrium in gas–liquid and liquid–liquid mixtures. Comparison of the experimental and calculated data is done.Keywords: gas–liquid equilibrium, liquid–liquid equilibrium, NRTL model, 1-propanol–water, fusel oil–ethanol–water..
PROSPECTS OF USE OF THE INNOVATIVE EQUIPMENT FOR INCREASE OF ECONOMIC EFFICIENCY OF THE FOOD MANUFACTURE’S ENTERPRISES
Calculation of expenses is executed at use of the traditional and innovative equipment, on an example of hot shop of the feed’s enterprise. Advantages of use of the innovative equipment are revealed, calculation of economic efficiency under tariffs of 2009 is resulted.Keywords: the innovations, economic efficiency, the universal equipment, expenses..
Experimental data on aerodynamic properties of seeds of the Styrian oil pumpkin are received. Dependences for their calculation are established.Keywords: pumpkin seeds, aerodynamic properties..
The basic aerodynamic properties of seeds and seedcoats of the modern breed of sunflower studied.Keywords: sunflower seeds, seedcoat, aerodynamic properties..
Influence of temperature and pH on the effective viscosity of gum solutions has been researched.Keywords: gum, effective viscosity, temperature, pH..
The method of food textured protein production from a raw of vegetative and animal origin is described. The technological line of textured protein production is represented.Keywords: food textured manufacture, extrusion equipment, meat raw material..
The subcritical СО2-installation for receiving of exctract from melon seeds of the kids Kolkhoznitsa 74a/753 and Yuzhanka has been described.Keywords: subcritical extraction, melon seeds, globulin-albumine complex, albumine fraction..
Advantages of use of ultrasound technology are shown by manufacture of drinks in comparison with traditional technology: an intensification extraction raw materials components, acceleration of technological process. The way of drying of agricultural raw materials with application of ultrasound processing is described.Keywords: ultrasound processing, extraction, acoustic method of drying..