The chemical compound and properties of an oil cake of an amaranth, its physical and chemical characteristics, fractional structure of fibers is studied. Possibility of entering of an oil cake of an amaranth in meat products as source of fiber and irreplaceable amino acids is considered.Keywords: an amaranth oil cake, vegetative fiber, squalene, amino acids, fractional structure..
Table of contents for # 4 (316), 2010
The fermental complex catepsins from a muscular fabric of a carp is received, are investigated it electrophoresis properties and proteolitical activity. Application in a fishing industry of a fermental complex will allow to intensify processes of maturing of fish at salt.Keywords: poud fish, a fermental complex, catepsins, electrophoresis, proteolitical activity..
Are studied an antioxidant of property and dosages CO2-extracts of herbs and spices for creation of film-forming compositions with use of the biomodified secondary containing raw materials of the meat industry containing collagen are proved. On the basis of kvantovo-mechanical modelling the hypothetical model of interaction of products of updating of collagenic fibers with biologically active substances of extracts of a phytogenesis on an example flavonoide is developed.Barrier properties of film-forming compositions in technology of meat half-finished products and culinary products from fowl are confirmed.Keywords: collagen, CO/~2~/-extracts, flavonoide, barrier technologies..
Science investigation’s results about apples capacity and product’s of its treatment as the antioxidative during the past 10 years is presented. The information about investigation on research of apples antioxidant (AO) activity with using some methods (ORAC, FRAP, LDL, TEAC, DPPH, TBARS, TOSC) and the data about comparative studyof AO capacity the apple with other kinds of fruit are pointed. The correlation between the chemical composition of apple and the level of AO action are revealed.Keywords: antioxidants, apple, free radicals, total content of phenols, oxidation..
Food Raw Materials & Ingredients
The results of the chemical composition study are given and the alimentary value conclusion of some specific processing products of the Pinus koraiensis nuts – nut kernel, nutshell, near-kernel glum, oil is made. The comparative caracteristic of the kernel protein aminoacid composition and oil fatacid composition for the nuts of Pinus koraiensis and Pinus sibirica is given.Keywords: cedar nuts, Pinus koraiensis, alimentary value, aminoacid composition, fatacid composition..
MOTIVATION OF THE USE THE FAR EASTERN PLANTS AS FUNCTIONAL INGREDIENTS IN TECHNOLOGIES OF THE FOOD-STUFF
Possibility of the use the far eastern plants for reception of the functional products of the system action are considered. The new drink and sauce were presented. The base drink has formed natural mineral water, sour milk, soybeans water extract, water-alcohol extracts and juice of wild plants.Keywords: functional products, raw materials from wild-growing plants..
The chemical and vitamine-mineral content of melon pulp of two kinds and also aminoacid content of seeds have been described. The principal scheme of melon processing and receiving of proteine-lipidic preparation from the melon seeds, recommended for usade in desihn of functional food products has been represented.Keywords: melon pulp, melon seeds, biochemical content, protein additive..
Chemistry of Food Products & Materials
Influence of chemical nature and sugar concentration on indices of Combucha (pH of culture liquid, growth of biomass) for further working out technology of functional drinks is study. To increase functional tincture properties of Combucha the influence of medicinal herbal potion was studied.Keywords: Combucha, symbiont, prophylactic drinks, sugar, medicinal herbs..
The investigation’s results of level phenolic compounds content with Folin-Ciocalteu reagent and antiradical activity using DPPH method (with 2,2’-dipheny-1-picrylhydrazyl) on several summer and autumn apples sorts of Volga region are showed.Keywords: apple, antioxidant activity, total phenolic index, DPPH, spectrometry..
The criteria of biological value of proteins are as follows: the amino acid skor, the index of irreplaceable amino acid, the rationality coefficient of amino acid structure, the coefficient of difference of amino acid skors. The mentioned above criteria are counted for the protein complex of sesame seads, sunflower, flax, rape, wheat, nut, peas, beans, lentils.Keywords: biological value, irreplaceable amino acid, amino acid skor, the index of irreplaceable amino acid, the rationality, coefficient of amino acid structure, coefficient of difference of amino acid skors..
WORKING OUT FORMULA AND COMMODITY RESEARCH VALUE OF CONFECTIONARY SPREAD CONTAINING CAKE OF CEDAR NUT KERN
Formula and manufacture technology to manufacture confectionary spreads have been worked out using cedar nut kern cake as one of the ingredients. Food value, rheological characteristics and quality coefficient of the confectionary spreads containing the cake have been studied. On the base of the experimental data of quality coefficients and ratio of basic food components and
fat acids composition the comparative estimate was given to the consumer value of the confectionary spreads of the given formulas and analogical products recommended currently for sale.
The effect of polydextrose when it is used as a replacement of different carbohydrate parts of zephyr formulation, on organoleptic properties of jellies, has been studied. The influence of polydextrose in combination with betain, in zephyr has been studied. It has been stated that polydextrose contributes to the process of moisture re-distribution in zephyr, and neutralize
negative effects of betain on zephyr shelf life period.
Possibility of production of wares of cakes is shown without sugar with addition of natural sweetener steviozid and food fibres of Kametsel FW200. The optimum dosages of additions and their influence are certain on basic properties of consumers of the finished products.Keywords: sweetener, steviozid, food fibres, Kametsel FW200, wares of cakes..
The results of scientific investigation of influence of additive of CO2-meal of spicy-aromatic plants on consistence, aroma and taste of cream candies are discussed. Conclusion about the possibility of producing cream candies with CO2-meal addition is made.Keywords: cream candies, CO/~2~/-meal, organoleptic indicators of products..
Unceasing technology of the reception food powder from plant raw material by joining of the drying and pulverizing in one device is designed and installation for realization of the way is developed. The experimental studies on determination of the average time of the processing, capacity and average velocity of the moving the material in the device depending on operating parameter were conducted.Keywords: food powder, dryer-mill, drying, pulverizing, plant raw material..
The technology of obtaining powders from beets and Yerusalem artichoke with taste and aroma of coffee. Conducted studies to confirm compliance of the products obtained class coffee drinks.Keywords: beetroot, Yerusalem artichokes, concentrates, coffee beverages..
It’s necessary to include fried flour from amaranth seeds by «Ultra» sort in the composition of food biological active additive. The flour is enriched by plant phospholipides. It’s allowed to optimize product recipe with functional properties.Keywords: squalene, amaranth seeds, sort «Ultra», amaranth flour..
Are considered questions to food correcting the deficiency calcium in human organism. They are offered new functional food-stuffs, enriched calcium and vitamin D.Keywords: functional food-stuffs, calcium..
Analysed problems of influence products of yeast’s autolysis on organoleptic properties of the sparkling wines. Influence of using structurally destroyed autolysis at formation connected forms of carbon dioxide by fermentation physic-chemical and organoleptic indexes of the wines is researched.Keywords: sparkling wines, autolysis, primary fermentation, secondary fermentation, nitrogenous compounds, carbonic.
BULK DENSITY AND EXPANSION OF EXTRUDATES FROM POTATO FLAKES MOISTENED WITH DIAFILTRATION WHEY CONCENTRATE
Extrusion of potato flakes using a single screw extruder Brabender 20DNwas carried out. Liquid diafiltration whey concentrate to moisten the potato flakes to suitable for extrusion moisture was used. The effect of quantity of concentrate added and screw speed on the bulk density and the radial expansion index of extrudates was investigated using a full factorial experiment. The
degree of protein enrichment of extrudates from potato flakes with liquid diafiltration whey concentrate was limited because the increase in quantity added led to an increase in semolina moisture, to reduction of granules volume and to an increase in bulk density of extrudates. It is necessary to carry out an extrusion at low moisture of flakes and high screw speed to obtain good
expanded extrudate with low bulk density.
Optimum modes of carrying out predefecation and defecation of diffusion juices of sugar beet production with the purpose of increase of efficiency of their clearing are researched.Keywords: disperse systems, ?-potential, suspension effekt, predefecation, defecation..
Processes & Apparatus
Being based on the concept of forming the directed movement of material streams in the device, the possibility of intensifying the processes of dispersed materials mixing at the expense of the optimal device design has been considered. Results of experimental researches in using the model of a centrifugal mixer with a rotor in the form of a hollow truncated cone having a wavy top edge are presented. Rotor modernization provides a more efficient process of mixing in crossed streams of a dry dispersed material and enables increasing the device smoothing ability and the intensity of mixing without additional energy consumption.Keywords: the mixing, bulk materials, centrifugal mixer..
Derived a mathematical model of the process demetallization liquid food products by electro membrane technology. It is shown that knowing the parameters electrodialysis device, concentration and feed rate of a solution containing iron ions, voltage and temperature of the process of electrodialysis can calculate the degree of extraction of iron ions from solution.Keywords: electrodialysis, extraction of iron ions, ions concentration..
The results of circulation current contour in cylindrical space mathematical modeling are given and surfaces and volumes, as well as torus volume differential quotient required for the task of convection heat exchange in cylinder solution are calculated.Keywords: heat exchange task, fluid motion equation, circulation torus, convection flows..
It is investigated warming up of compotes at sterilisation on modes of the operating technological instruction autoclaves and step-rotational heating in hot water. Modes of step sterilisation of compotes are established by step water cooling and use of rotation of container.Keywords: conservation of products, sterilisation in autoclaves, step sterilisation..
EFFECT OF ADDITION OF WATER SUPPLIED TO THE EXTRACTOR FUSEL OILS, OUTLET RECTIFIED ALCOHOL AND FUSEL OILS
Method of NRTL used the c parameters of binary cooperation, found on the basis of research of equilibrium in the system a liquid is a liquid, for comparing of results of calculation to experimental data on aquatic extraction of ethanol from fusel oil. Influence of rate-of-flow, given in the extractor of fusel oil on the output of rectified alcohol and fusel oil at the selection of faction of fusel oil with 6-8th plant of a alcohol column is investigational the methods of mathematical design of flowsheet of the rectification setting.Keywords: fusel oil, water extraction fusel oil, mathematical modeling, brew rectification..
BASIS OF EQUILIBRIUM AND MODELING INTERFACIAL SEPARATION OF ALCOHOL-HYDROCARBON MIXTURES WITH DOUBLE AND TRIPLE AZEOTROPE
Principles of project and design of rectification of term of azeotrope get an absolute alcohol, adding a water–soluble hydrocarbon component with formation of triple heteroazeotrop. It is shown that these mixtures describe the method of NRTL satisfactorily. Properties of binodal curves are analysed, knots, rectification of ideal of lines, separating space of phase diagram in the field of rectification for aerosol containers and isothermal terms. A rule is set for the choice of initial mixture, which provides this composition of the deserted remain, got continuous azeotropic rectification.Offered and justified method of finding out triple geteroazeotrop.Keywords: triple geteroazeotrop, the equilibrium vapor–liquid–liquid, alcohol-hydrocarbon mixtures, the ideal rectification, a method NRTL..
DEVELOPMENT OPTIMUM ON SPEED OF DIAGRAMMES FOR BIG CHANGES OF TEMPERATURE OF A PRODUCT IN THE DEVICE OF AIR COOLING
Three diagrammes are developed for the big changes of temperature of a product in devices air coolings with restrictions of speed of the electric drive and it’s various derivatives at dispersal and braking. Parametres of optimum diagrammes on speed for the big 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, Processes, Equipment & Automation of Food Production
Rational arranging glass jars of various sizes in autoclave cylindrical work space in low capacity cannery is validated using geometry modeling on computer.Keywords: work space geometry, cylindrical shape of working area, pack up level, jars arrangement..
STERILISATION OF COMPOTES IN GLASS CONTAINER SKO 1–82–1000 STEP HEATING AND COOLING IN A STATIC CONDITION
The way of step sterilisation of compotes in glass container SKO 1–82–1000 in hot water with the subsequent step water cooling is presented at a static condition of pots. The way provides reduction of duration of process, economy of thermal energy and cooling water, and as finished goods improvement of quality.Keywords: conservation of products, step sterilisation, sterilisation in autoclaves..
IMPROVEMENT OF QUALITY AND OUTPUT OF FOOD ALCOHOL AT ISOPROPANOL COLUMN’S ADDITION IN DISTILLER SCHEME
Work of distiller supplied with additional isopropanol column for fusel spirit processing is investigated. It is recommended to use a column with 80th plates as an isopropanol column. The isopropanol column allows to raise a alcohol output if 2-propanol content in it is less than 1 mg/dm3.Keywords: fusel oil, fusel alcohol, a plate of fusel oil fraction’s selection, isopropanol column, distiller..
Arising at processing of material of effort (equally effective pressure of surface of working body upon material) depend on physicomechanical properties of processed material, platform of contact and from position equally effective P12, defined by corner ? from normal to contact surface in point through which takes place vector P12 . In turn the corner ? depends on the relation of speeds i of working bodies elementary physical model (EPM) devices by means of which begins possible to give the generalised technique of energy-power calculation of the device conducting machining of material (pressing, crushing, cutting, etc.).With i increase the size P12, its normal component, and also the relation Pn12/P12= Kp– factor of transformation of efforts
decrease. Schedules of dependence Kp from i in wide range of speeds are given.
WORKING OUT OF THE OPTIMUM DIAGRAMME ON SPEED FOR THE BIG MOVINGS ALTERNATING CURRENT ELECTRIC DRIVES
At the food-processing industry enterprises item electric drives of an alternating current with the asynchronous motor and the frequency converter find more and more a wide circulation. The optimum diagramme on speed for the big 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.Keywords: the diagramme of moving of the electric drive, diagramme parametres, a condition of existence of the diagramme,analytical dependences of an angle of rotation of the electric drive on time..
Methods of Investigation, Quality & Safety of Food Products
A solution of the system of equations A.V. Lykov for the unsteady process of drying grain in the form of analytical method of expansions in the modified Fourier series, the organization which allows for their expansion to hold on to one first term. The discrepancy between the theoretical solutions with experimental data is not more than 4%.Keywords: corn drying, moisture content, mass transfer, modified rows Fourier series..
ENERGY-EFFICIENT ALGORITHM OF OPTIMAL TEMPERATURE CONTROL IN BEER FERMENTATION PROCESS (THERMODYNAMIC APPROACH)
The process of beer fermentation in cylindro-conical tank is considered. For this plant the problem of optimal temperature control based on thermodynamic approach is established. The solution of problem provides for minium of heat losses in heat exchange. Mathematical and algorithmic support for the solution of this problem is obtained.Keywords: beer fermentation, optimization thermodynamic, optimal control, natural convection, control algorithm..
The simulation of a continuous two-column unit for absolute alcohol azeotropic rectification with benzene. A mathematical model of the installation contains modules: the dehydration column, the column of alcohol, decanters, recycle return benzene layer in the dehydration column and recycle return to alcohol-water-benzene mixture in the dehydration column. Module of the dehydration column includes deflegmator and condenser, module alcohols quantum string includes a condenser. Both modules are modeled with an indoor-heated safely.Keywords: azeotropic rectification, mathematical modeling, absolute alcohol, benzene..
STUDYING OF REGULATED INDICATORS OF QUALITY BAA, MAKING THE PROGRAM OF CORRECTION OF WEIGHT OF THE BODY
Is developed the innovative program including compoundings and technologies of new forms of biologically active additives for normalisation of superfluous weight of a body and adiposity.Keywords: biologically active additives to food, excess weight, adiposity, correction of body weight..
Definition questions of cigarettes fire safety are considered. The comparative estimation this indicator of cigarettes which are producing by the russian tobacco factories and cigarettes, producing according to requirements of standard E2187-02B was conduct.Keywords: cigarettes fire safety, propensity to ignition, cigarette paper..
Industrial ecology & Biotechnology of Food Systems
The mathematical model of movement of an oil spillage on a surface of waters of Kerch strait, considering features of hydroweather conditions of the given region is developed. The program of imitating modelling visualising process of movement of a stain is created.Keywords: oil flood, modelling, fish resources, Kerch strait..
BASIC CHARACTERISTICS OF SEEDS OF STYRIAN OIL PUMPKIN, IMPORTANT FOR SOME PREPARATORY PROCESSES OF THEIR PROCESSING
The basic physic mechanical characteristics of seeds of the styrian oil pumpkin are studied: the form and the linear sizes, weight of seeds, their volume weight, weight of 1000 seeds and a corner the friction necessary for working out of the process equipment, including for preparatory operations of their processing.Keywords: the form and the linear sizes of seeds of a pumpkin, volume weight of seeds, a friction corner..
The technological line for production of dry puree soups functional purpose.Keywords: food concentrates, functional products, the technological line..
The technology of meat-vegetable canned product, balanced on chemical content and having a improved digestibility in relation to analogous culinary product has been improved.Keywords: vegetables, mutton, CO/~2~/-extract, test-organisms, broth..
The research of carrots preservation with peel and without peel under conditions with different temperature, different dampness and the speed of air was carried out during 10 days. Optimum parameters of carrots preservation were realized.Keywords: carrots preservation, temperature of preservation, evaporation, relative dampness of air..
Highlight the role of awarding the Krasnodar Polytechnic Institute (now KubSTU) Order of Red Banner of Labor in the further intensive development and upgrading of university. The data on the implementation of the reward system as a factor in the formation of the social structure of society.Keywords: reward system, a distinction, the statute awards..