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- ДокументAWARENESS OF THE EQUILIBRIUM MOISTURE CONTENT OF CHIA SEEDS IS AN IMPORTANT STEP TO PRESERVING IT(2020) L. Ovsiannykova, O. Sokolovskaya, L. Valevskaya, S. OrlovaThe article presents the results of studies of hygroscopic properties of chia seeds, which is a relatively new culturefor the Ukrainian industry. Chia seeds are a product with a high nutrient content and rich in trace elements, vitamins andminerals that can be of great benefit to human health. Therefore, the main task of post-harvest technology is to bring it to a state that will ensure long-term storage of chia seeds without loss in weight and poor quality. An important influence on the condition of the grain mass during storage and, in particular, during the initial treatment has its hygroscopicity, ie the ability to sorption and desorption of water vapor. Knowledge about the hygroscopic properties of grain are of practical importance for the scientific substantiation of the choice of rational modes of active ventilation, drying. The main characteristic of hygroscopic properties of grain materials is equilibrium moisture, so its determination is an important step for maintaining the quality of grain. The equilibrium moisture of chia seeds has been determined for the first time. The studies were carried out by the generally accepted tensimetric method in the range of air temperatures in the range of 5... 25 °C and iota relative humidity of 33...70 %, which model the conditions of storage of seeds and corresponding to the long-term average data, correspond to the warm and cold seasons in Odessa region. The influence of relative humidity, air temperature and grain moisture on the equilibrium moisture of chia was investigated, numerical values of equilibrium moisture of chia seeds were determined according to environmental parameters: temperature 5, 15, 25 °C and relative humidity 33, 45 and 70 %.The nature of the change in the equilibrium moisture of chia seeds was determined depending on the temperature and relative humidity. With increasing relative humidity and decreasing ambient temperature, the equilibrium moisture of chia seeds increases. The empirical coefficients and the equation that describes the dependence of the equilibrium moisture of chia seeds on the parameters of ambient air - temperature and relative humidity at which its change can be predicted.The data obtained can be used to select drying and active ventilation modes, as well as storage conditions for chia.
- ДокументEFFECTIVENESS OF THE USE OF TOMATO SHOOTS IN PIG BREEDING(2020) O. Karunskyi, О. Voietska, I. Cherneha, V. FedoryakaThe further development of animal husbandry requires more active involvement of all factors that increase milk and meat production. The widespread use of recyclable canning production in the diets of farm animals is one of the important resources for strengthening and developing the feed base. Efforts aimed at the practical solution of the problem of the use of secondary raw materials of the food industry are rightly considered at the same level as the implementation of measures to increase the yield of fodder crops. In conditions of production, animals are not always provided with complete diets, especially for protein, vitamins and other biologically active substances. One method of balancing pigs' diets for nutrients and biologically active substances may be to feed them tomato shoots. Tomato squeezes can replace some of the forage that is included in the feed mix. Tomato shoots have a wide range of biological activity, and therefore using them as a feed additive can normalize the metabolic processes of the animal body, improve the function of the digestive system. However, there are no clear guidelines for the inclusion of tomato shoots in pig feeds today. In addition, there is still no consensus among researchers on the relatively optimal way of harvesting, preserving and storing these unconventional feeds. The purpose of the work was to justify the optimal levels of tomato shoots animals in the feed for young pigs for fattening. In the course of the research, the chemical composition and nutritional value of tomato shoots were analyzed, compound feed recipes were developed with partial replacement of grain components for tomato shoots, the effect of the developed compound feeds on feeding them on the growth of pigs and peculiarities of the influence of tomato buds were studied, their rational use in pig production is substantiated.The results of the experiment indicate the feasibility of replacing in the feed for the repair of young pigs part of the raw material for tomato shoots. Studies have shown that feeding young pigs with tomato shoots leads to a slight decrease in the digestion of nutrients. Analysis of the daily average nitrogen balance indicates better deposition of it in the body of the animals of the experimental groups, which fed 10 and 15 % of tomato shoots. At feeding of 20 % of tomato shoots nitrogen balance worsened considerably.
- ДокументCOMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT(2020) D. Zhygunov, I. Toporash, Y. Barkovska, Y. YehorshynPractice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat. But not known what technological properties of flour possesses from wheat types of a special intended purpose, and that it’s necessary to consider when conducting varietal grinding of such raw material. The alveograph measures the viscoelastic properties of wheat flour. According to the standard method ISO 27971 the amount of added water is initially calibrated directly as a percentage of dough moisture. This method is designed for standard types of flour and may not be suitable for evaluating the rheological properties of flour with different water absorption capacity. To find out the properties of new types, standard methods may not be suitable, therefore, methods should be studied and adapted if necessary. To investigate the relationship between water absorption capacity and viscoelastic properties of the dough, alveograph tests were conducted on eight flour samples obtained from different types of wheat. The studies were performed using a standard test (calculated for WAC of flour = 53%) and a test with adaptive moistening, for which the amount of added water was calculated according to the water absorption capacity (WAC) of the flour, which was determined on mixolab. Flour from common red wheat (Kuyalnik) is the benchmark of common bakery wheat and according to the results of standard alveogram has the highest strength (W) and elasticity (Ie) of all samples. The wheat with W= 43910-4J corresponds to strong wheat (W>20010-4J). The addition of water in accordance with the WAC softens the dough W=26010-4J, but it`s still optimal for bakery purposes. The results of studies of common black wheat (Chornobrova) correlate with the results of wheat Kuyalnik, but the baking properties were worse. For waxy wheat (Sofiika), the test on the alveograph with adaptive moistening gave her more water, which led to an increase in elasticity (Ie=52.4%) and extensibility (L=77 mm) and became closer to an optimal P/L ratio (0.74) that was more suitable for the bake bread (0.8-1.2). Flour from soft wheat is expected to have average baking properties (W>15510-4J), but in all respects it is slightly better than Chornobrova. Adaptive moistening, unlike the sharp deterioration of rheological characteristic of Chornobrova, does not alter the properties of the Belyava and Oksana dough, due to the low WAC value (53.8% and 54.0%). Spelt wheat flour has low strength(W<6210-4J), lower P/L ratio 0.25-0.50 and unsuitable (fluid, sticky) test consistency. All samples of Spelt with adaptive moistening showed similar result – its decrease of P indicator and increase of extensibility (L). In a result we observe decrease of P/L ratio to 0.18-0.29, thus indicating extremely extensible doughs with very little elasticity. For all samples, with adaptive moistening a decrease in resistance to extension (P) and an increase in extensibility (L) are observed, in a result of the decline in the P/L ratio. Adaptive moistening for common wheat (Kuyalnik) will show the change in P and L and the P/L ratio in real cooking conditions, since the standard alveograph test assesses only the potential of wheat. By adjusting the amount of water, we can achieve optimal dough characteristics for different products. For soft and spelt wheat, adaptive moistening is not necessary, because the WAC and moisture content are the same, and according to the standard of the experiment. It is advisable to carry out an alveograph test with adapted moistening for waxy wheat, that giving it more water, which leads to an increase in elasticity and extensibility, as a consequence, and leading to an optimal P/L ratio that was more suitable for the bake bread (0.8-1.2). Based on its special application, it is necessary to develop specific recommendations for determining its properties on the alveograph.
- ДокументPRODUCTION OF FLAKED PRODUCTS FROM NAKED OATS. PHYSICAL PROPERTIES OF THE FLAKES(2020) S. Sots, Y. Chumachenko, I. Kustov, Y. KuzmenkoFlakes and instant groats products have become increasingly prolific in recent decades among groats products. The interest of consumers in this type of groats and groats products is primarily connected to their ability to be quickly prepared and good food and flavoring properties compared with traditional groats. Due to their balanced amino acid composition, the presence of mucous substances unique vitamin content, most of groats can be attributed to the products of dietary and restorative nutrition.In the given article the existing technologies of hulled oats grain processing into groats products were analyzed. Thepossibilities of using new breeding varieties of oats to improve existing technologies were analyzed. Advantages using nakedoat varieties for the production of groats and flakes were considered. It was found that the technologically expedient moisture content of pearled naked oats groats before steaming is 17-17.5 %. After steaming groats with this moisture yield of flaked groat estimated to range between 84,3-93,6 %. For substantiation of modes of preparing pearled groats to flaking determining of its impact on physical properties of the flaked groats were conducted. Flaked products obtained from naked oats characterized by high uniformity, however by fractional composition are smaller compared with control samples. The main their percentage (about 60-70%), obtained by overflow of sieves 3,0 mm and 1,5 mm. Thickness of obtained in the studied modes flaked products is in the range 0,4-1,1 mm. Flaked products obtained from naked oats by steaming oats groats with moisture content 19.1 % by indicator of thickness characterized as flaked groats for which the characteristic thickness is 0.7 to 0.9 mm. Mode of steaming groats at vapor pressure of 0.15 MPa with moisture content 17.5 % allows producing flaked products which correspond by the value of thickness of the control of classical oat flakes 0,4-0,9 mm. Decreasing moisture content of groats before steaming to 15.4 % allows producing thin flakes, values of thickness of which in the range of 0.4-0.7 mm. Except thickness, strength of flakes also depends on mass fraction of moisture. For flakes with higher humidity inherent strength is greater compared to a product with low humidity. The final moisture of oat flakes is normalized by regulations and must not exceed 12.0%.Waterheat treatment of pearled groats with further its flaking reduces the proportion of ashes of flaked products from 1.8 to 1.5%.
- ДокументINVESTIGATION OF ENZYMATIC HYDROLYSIS OF FATTY WASTE PROCESSING OF SUNFLOWER SEEDS BY IMMOBILIZED LIPASE(2020) V. Skliar, G. Krusir, V. ZakharchukUkraine has a developed agricultural sector, in particular crop production, which is a source of large quantities of production residues and waste. One of the most promising areas for solving environmental problems in the production of grain products is the processing of industrial waste by enzymes and the use of processing products in other industries. The current needs of sustainable environmental practices have increased the use of enzymatic technologies in production processes. Lipases be used in the processing of waste from oil and fat enterprises, namely, waste from the stage of demetallization of hydrogenated fat from vegetable oils by enzymatic hydrolysis.The work is devoted to the study of conditions of enzyme Rhizopus japonicus lipase immobilization and its physical and chemical characteristics. Factors for obtaining immobilized biocatalysts, methods and conditions for determining the activity and stability of immobilized enzymes are highlighted. Lipolytic activity of the enzyme immobilized under these conditions remains more than 30% compared to native, which is a high indicator of activity retention. It has been shown that immobilization promotes the expansion of the pH- and thermo-optimum of the lipase. It was determined that for the Rhizopus japonicus immobilized lipase, the pH optimum increased with a shift from 7.0 to 6.5, and there was an increase in pH stability during prolonged incubation of the immobilized enzyme for alkaline and acidic pH values. It has been established that lipase immobilization leads to expansion of the thermo-optimum, as well as stabilization of the enzyme during prolonged incubation at 40 ° C and at higher temperatures (+60-80 ° C), which are possible when drying the final product. The high activity and stability of the immobilized lipase make it possible to recommend it for biotechnological processing ofoil-fat waste.
- ДокументCONDITION AND PROSPECTS OF DEVELOPMENT OF COMPOUND FEED PRODUCTION FOR SALMONIDAE(2020) B. Iegorov, L. Fihurska, O. Tsiundyk, Y. MorozovskaThe article considers the benefits of growing salmon fish in ponds, pools, cages, as well as in lakes and reservoirs in comparison with natural conditions. The main countries producing salmon fish in the world are analyzed. The share in gross production in the world is about 48 %, and in Ukraine is about 7 %. The quality and nutritional value of salmon fish is confirmed by the high market price. The main countries producing salmon fish in the world are analyzed. The share in gross production in the world is about 48%, and in Ukraine it is about 7%. The quality and nutritional value of salmon fish is confirmed by the high market price. The relevance of salmon fish breeding is substantiated, it allows for a relatively short period of time (up to 2 years) to obtain fish with a market weight of up to 3.0 kg The state of salmon cultivation in Ukraine is considered, about 1,500 tons of salmon are marketed annually. The need for the production of compound feeds for salmon fish in relation to natural feed is substantiated. Compound feed expenses per 1 kg of salmon fish mass increase in relation to wild fish feed expenses are presented. The need for salmon fishes for nutrients and biologically active substances for the manufacture of nutritious compound feeds, due to the production of high quality salmon, is presented. The types of compound feeds, their advantages and saving of feeding are presented. Technological methods for the production of compound feeds for salmon fish are analyzed, such as dry or wet granulation, extrusion, briquetting, compound feed production by knurling, microencapsulation of granules and paste-like compound feeds. Ready-made feed should be balanced, waterresistant, have reduced fragility, feed costs for fish growth should be minimal and have increased fish productivity. All types of feed should be completely eaten by fish, absorbed as much as possible, not secrete dyes, not lead to liver obesity, provide fish with a balanced amount of nutritious and biologically active substances. The state of domestic feed mills for the production of high-quality feed for salmon fish is analyzed. Because of it, in order to the advent of new recipes and methods of feeding, the technology for the production of animal feed for these fish species is being improved.
- ДокументPRODUCTION OF SOLID BIOFUELS FROM GRAIN PROCESSING WASTES(2020) A. Makarynska, T. TurpurovaThe article is devoted to the issues of solid biofuel production. The classification of biomass used in the production of solid biofuels by origin is given. The main types of grain waste in the southern region for the production of solid biofuels are identified.The article analyzes the soybean market in the world and Ukraine, shows the trend of growing soybean production, which is caused by the growing demand for food and feed purposes. Soybean yield indicators in Ukraine are analyzed and it is found that Kherson region is one of the leaders of soybean yields for 2019. It is shown that in soybean cultivation in Ukraine a considerable amount of secondary resource is obtained - straw, as a by-product of crop production. It is established that the average yield of rice of Kherson region prevails in Ukraine, a large amount of rice husk is formed during processing of raw rice. Physico-mechanical properties of rice husk and soybean straw have been determined. The possibility of production of fuel briquettes from the waste was considered, technological scheme of production of fuel briquettes from waste, which are formed at the enterprises of processing industry and by-products of crop production is given. The technology of production of fuel briquettes from soy straw and rice husk was introduced at the enterprise of Kherson region, which is engaged in cultivation and processing of soybeans and rice. Quality indicators of fuel briquettes were determined: humidity, ash, sulfur, carbon content, volatile matter yield and specific combustion heat. It is established that the quality of fuel pellets is significantly influenced by humidity, degree of grinding and physical and chemical properties of raw materials. When the moisture content of raw materials more than 14% decreases the density of the granules and, due to the evaporation of moisture, cracks appear in the granules, which reduce their strength. With the reduction of the average particle size of the biomass to 2 mm, the quality of the fuel products increases, but the fine fraction of the biomass of the matrix is erased. The heat of combustion of the obtained solid briquettes exceeds the normative values of European standards at a level not lower than 18 MJ / kg. Ash content (0.5 %), normalized by European standards, is practically unavailable for Ukrainian producers, fuel briquettes made from soy straw and husks have higher normalized ash values in accordance with 7.0 and 14.0 %, which reduces their quality indicators.
- ДокументQUALITY ASSESSMENT OF COMPOUND FEEDS IN THE FORM OF MIXTURE CRUMBS(2020) B. Yegorov, N. BatievskayaAs the development of the feed industry is characterized by the intensification of technological processes aimed primarily at improving sanitary quality, the methods of preliminary wet-heat preparation of mixed fodder, in particular, the application of expansion to the granulation process, has been presented in the article. The effect of heat treatment on the nutrient absorption of individual ingredients of compound feed has been the subject of many research. In general, the wet-heat treatment of compound feed can improve the digestibility of nutrients, including proteins, amino acids and carbohydrates. The purpose of the work and the tasks of research were set. The purpose the work was introduction of advanced technology in production compound feed in the form blend of crumbs and determination of their zootechnical quality. The generalization of the conducted analytical and experimental studies allowed develop the advanced of technology granulation in the form blend crumbs, which will increase the output of finished products. Was developed biological value assessment and аssessment of livestock value compound feed in the form blend of crumbs. Studies have been conducted. Experimental studies were conducted at the Odessa National Academy of Food Technologies. Industrial approbation of the developed, advanced technology production compound feed in the form blend of crumbs, was done in industrial conditions of a branch of a public joint stock company "State Food and Grain Corporation of Ukraine" "Izyumsky plant bakery products". A biological experiment was conducted on laboratory animals at the base of the biochemistry laboratory of the Institute of Dentistry and Oral and Maxillofacial Surgery of the Academy of Medical Sciences of Ukraine. Zootechnical studies, to evaluate the productive action effectiveness compound feed in the form blend of crumbs for young broiler chickens, were carried out under industrial conditions of the "Grain Club". Thus, еfficiency of use compound feed in the form blend of crumbs, has been evaluated in experiments on white rats Wistar line (biological assessment), and Cobb 500 cross broiler chickens (zoological assessment).