Том 12 № 4

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https://card-file.ontu.edu.ua/handle/123456789/8168

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OPTIMIZATION OF PARAMETERS OF FERMENTOLYSIS OF PROTEINS IN THE COMPOSITION OF SERUM-PROTEIN CONCENTRATE
(2019) N. Tkachenko, L. Lanzhenko, D. Skripnichenko, N. Kuprina, А. Hanicheva
The food industry is a strategic industry that works quite steadily even during periods of economic crises, providing food security to any state, and is a source of raw material for other industries with a high potential for development, for example, for the production of cosmetics. The modern cosmetics market is represented by various cosmetic products, often expensive, but not always made from natural ingredients. Therefore, the search for the newest ingredients for the production of natural cosmetics on the basis of domestic raw materials is an urgent task of the present. Ingredients from milk serum can be used for the production of natural cosmetics that in large quantities is obtained in milk processing enterprises and often remains unprocessed. Whey protein concentrations can be a source of short-chain peptides and free amino acids for the production of various cosmetic products. The process of fermentolysis of serum proteins in nanofiltration concentrate KSB-65 with the content of dry matter of 20% using neutral peptidase C from the domestic producer at a temperature of 40 ºС with the duration of the process varying from 1 to 5 hours, the content of peptidase – from 0,5 to 2,0 U/g. It is established that the optimal parameters of the fermentolysis of serum proteins in KSB-65 are as follows: temperature 40 º C, neutral peptidase C content – 0.78 U/g, duration of fermentolysis – 3.17 hours. With optimal parameters of the fermentolysis process, the hydrolyzate of the nanofiltration concentrate KSB-65 contains the maximum amount of short chain peptides (57.03 mg/cm3) and a high concentration of free amino acids (54.66 μg/cm3). Recommendations for the further use of serum protein hydrolyzate obtained using the recommended optimal parameters of the enzyme production process from the nanofiltration concentrate KSB-65, in the manufacture of cosmetic products, including with anti-age effect, and hydrolyzates of proteins enriched with probiotic cultures of lactam bifidobacteria or their lysates.
KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS
(2019) O. Burdo, N. Povarova, L. Melnyk
The article presents the results of obtaining dried poultry meat under vacuum conditions using ultrahigh electromagnetic energy sources. A characteristic of the most common principles of drying is presented, which shows that the trends in the technology of drying technology is a reduction of specific energy consumption. From literary sources it is known that this is the best way to preserve meat protein in the native state. This method of drying leads to the release of a large amount of heat, resulting in evaporation can occur at a low temperature. The heat dissipated is spent exclusively on the evaporation of moisture without heating the fabric of the product. The rational modes of microwave-vacuum drying for meat semifinished products are determined. Drying was carried out at a temperature below 40°C and a pressure of 8 kPa with simultaneous processing by an electromagnetic field at a frequency of 2.7 GHz. This contributes to the intensive evaporation of moisture without a significant change in the structure of the surface layer, reducing the length of processing. Microwave-vacuum drying provides high functional and technological properties, namely: moisture-binding ability, water-retaining, fat-retaining ability and mass fraction of residual moisture, and better organoleptic characteristics. According to the sensory evaluation, the samples studied had a more fragile consistency, characterized by dry powders, a pleasant taste and a flavor similar to boiled chicken meat. The article shows the dependence of the mass of condensate on the duration of drying. On the basis of what was determined the duration of drying of the meat additive, which is 3 hours, while the mass fraction of residual moisture is 4.5%. It was established that obtaining dried meat semis from poultry meat under vacuum conditions using ultra high frequency electromagnetic energy sources allows to receive products with less energy and for a shorter period of production.
FEATURES OF SPIRULINA PLATENSIS CULTIVATED UNDER AUTOTROPHIC AND MIXOTROPHIC CONDITIONS
(2019) Zahra Rasouli, Mahdi Parsa, Hossein Ahmadzadeh
Cultivation of Spirulina platensis in Zarrouk media containing 0–20 g l-1 glucose was studied in a photobioreactor for 30 days using a light intensity of 3 klux. Various parameters were measured to evaluate the enhancement of cell performance with glucose such as cell number, osmolarity, membrane stability, biomass productivity, doubling time, stress intensity, stress tolerance, chlorophyll, protein, carbohydrates, and lipid contents. Based on the results, we concluded that S. platensis is able to grow and produce some ingredients in Zarrouk media containing up to 20 g l-1 of glucose which is the first to be reported. The cell concentration of the mixotrophic cultures (80 cells per mm2) corresponded well to the sum of the autotrophic cell concentrations (50 cells per mm2), showing that the addition of carbohydrate positively effects on the microalgae growth. The continuous operation supplemented with 0.5 g l-1 of glucose (G0.5) led to the maximum cell concentration about 9.06 g l-1 wet and 1.32 g l-1 dry weights. The highest tolerance index, specific growth rate, biomass productivity, cell division, osmolarity and membrane stability index were respectively 102.5%, 0.15 d-1, 0.04 g l-1d-1, 0.26 div d-1, 0.87 osmol kg-1 and 93.8%, obtained in the same treatment. Chlorophyll (6.7 % in G0; 0.046 g l-1 in G0.5), protein (79.9 % and 0.884 g l-1 in G0.5), carbohydrates (55.5% in G20; 0.492 g l-1 in G6) and lipid (53.3% in G10; 0.636 g l-1 in G0) percentages and yields were mostly enhanced in the mixotrophic condition. This study indicated that mixotrophic growth of S. platensis is useful for commercial biomass production.
STUDY OF THE PROCESS OF CALIBRATION OF CONFECTIONERY SUNFLOWER SEEDS
(2019) I. Shevchenko, E. Aliiev
The aim of the research was to make the mechanical and technological process of calibrating confectionery sunflower seeds with a vibrating sieve more effective by giving reasons for its rational methodical and technological parameters. The study of calibration of confectionery sunflower seeds had two stages: numerical simulation and experimental verification. For the first stage, the physical models for numerical simulation (in the STAR-CCM+ software package) of the movement of seeds with a vibrating sieve were: k-ɛ model of separated flow turbulence, gravity field, Van der Waals real gas model, discrete elements model, multiphase interaction model. The second stage, experimental verification of the models obtained, was carried out on a calibration machine (sizer) OKMF. Sieves of three types were selected: perforated sieves, rod sieves, and precision sieves (produced by laser cutting). The numerical simulation of moving the confectionery sunflower seeds with a vibrating sieve has allowed determining how changes in total concentration and productivity depend on the way of the input of the seeds, the sieve angle, the vibration frequency and vibration amplitude of the sieve. To make the seed separation process effective, the vibrating sieve is to operate with the maximum productivity equal to the seed input (1,202 kg/h), with the maximum total seed concentration (10.83%). Experimental studies of moving the seeds of confectionery sunflower with vibrating sieves of different types (perforated screens, rod sieves, and precision sieves) have allowed establishing how changes in total concentration, productivity, and consumed power of the calibrating machine depend on the seed input, sieve angle, and frequency of vibrations of the sieve. To make the seed separation process effective, the vibrating sieve is to operate with the maximum productivity equal to the seed input (perforated screens – 1.116 kg/h, rod sieves – 1,518 kg/h, precision sieves – 1,781 kg/h), with the following total seed concentrations: perforated sieves – 14.54%, rod sieves – 12.45%, precision sieves – 10.41%, and power P (perforated sieves – 0.24 kW, rod sieves – 0.30 kW, precision sieves – 0.35 kW) consumed by the calibrating machine must be minimum. Precision sieves (produced by laser cutting) have the best characteristics of their performance (q=1781 kg/h) and quality (θ=10.41%). For this, the frequency of their vibrations should be 5.9 Hz, and their angle should be 5°.
GEL FILTRATION OF COW MILK WHEY PROTEINS
(2019) V. Yukalo, K. Datsyshyn
The work considers the isolation of homogeneous precursor proteins of biologically active peptides from milk whey by gel filtration, in conditions that maximally ensure the preservation of their structure, composition, and properties. Considering the range of molecular masses of the main precursor proteins, the sephadex G-100 was selected for the gel filtration. As a result of the gel filtration of milk whey on a column with this sephadex, three peaks have been obtained, one of which was asymmetric and divided into two sectors. In total, four sectors from the three peaks have been received. Further, an electrophoretic analysis in the polyacrylamide gel of the proteins composition of all sectors was carried out. Sector A (the first peak) included immunoglobulins, lactoferrin, serum albumin. Sectors B and C (the second peak) consisted of β-lactoglobulin and α-lactalbumin in different ratios. The components of sector D (the third peak) had a small molecular weight and did not contain proteins. The next stage of the work was obtaining homogeneous lactoproteins. To this end, another gel filtration of the combined fractions of sectors A, B, and C was performed. Each of the chromatographic peaks obtained was divided into three ranges for the analysis of the proteins composition. Analytical electrophoresis of the combined chromatographic fractions of each range has shown that in six ranges out of nine, homogeneous precursor proteins of bioactive peptides were present. As a result of this repeated gel filtration on sephadex G-100, two homogeneous fractions (β-lactoglobulin, immunoglobulins) were obtained, which together, based on the results of the three gel filtrations, composed 59% of the whole milk whey protein. The processing of electrophoregrams, with the use of the image reading function imread, has shown high homogeneity of the fractions obtained (immunoglobulins ˃ 90%, and β-lactoglobulin ˃94%). These fractions were used to develop a biotechnology for obtaining and studying bioactive antihypertensive and bactericidal peptides from milk whey proteins.
SECONDARY PLANT RESOURCES AS PROSPECTIVE UNCONVENTIONAL SOURCES OF PECTIС SUBSTANCES
(2019) M. Aider, E. Olkhovatov, L. Pylypenko, T. Nikitchina, G. Kasyanov
The secondary raw materials have been studied as sources of pectic substances necessary for the endo-ecological protection of the organism in the globally deteriorating living conditions of modern humans. The article reveals the significance and long-term benefits of such sources of pectic substances as fruit and seed coats, which are obtained in considerable quantities as a secondary raw material during the implementation of the technological process, and often do not find rational use. Research has been carried out on new prospective sources of pectin substances – secondary resources of processing soybean Glycine max (L.) Merrill, sainfoin Onobrýchis arenária, rapeseed Brassica napus L. oleifera, Sarepta mustard Brassica juncea (L.) Czern, and black mustard Brassica nigra (L.) W.D.J. Koch, castor bean Ricinus communis L., sunflower Helianthus annuus L. Fruit and seed coats of these plant species have been studied. The prospects of their secondary resources for pectin production have been shown. The assessment of the quantitative and qualitative characteristics of the pectic substances of the objects under study, as well as their fractional composition and analytical indicators, make it possible to characterize the potential functional, technological and therapeutic properties of pectin preparations. It has been indicated that in the polyuronid component (fraction of galacturonic acid), all the studied samples of surface tissues of soybean, mustard, sainfoin, sunflower, one rape variety meet international requirements for food pectin (52.87–73.22%), and one of them, the pectin from seed coat of the Valenta variety, meets the requirements for pectins for medical purposes (75.83%). Pectic substances of soybean, mustard, castor bean varieties are characterized by a high degree of esterification (62.37–76.88%) in contrast to the varieties of sainfoin and sunflower (45.29–55.15%). According to the degree of esterification, rape varieties are close to low-esterified pectiс substances – 59.34–61.48%. The prospects of using seed and fruit membranes as an unconventional secondary plant raw material to improve the environmental performance of production and to obtain a valuable therapeutic-and-prophylactic food ingredient have been substantiated.
OBTAINING AND CHARACTERISTICS OF A PAPAIN AND MAIZE ARABINOXYLAN COMPLEX
(2019) N. Cherno, S. Ozolina, T. Bytka
The Ukrainian people’s diet lacks a number of biologically active substances. But their addition to the food is not effective enough as aggressive bodily fluids influence their activity and substantially reduce it. There are undesirable changes in the properties of biologically active substances during their storage, too. That is why it is so urgent a task to increase the effectiveness of biologically active substances by compounding them with polysaccharides in order to protect them from the unfriendly environment. It has been considered how practical it is to form a complex of papain and maize germs arabinoxylan to modify the properties of the enzyme in the intended direction. It has been proved that the complex formation taking place when biopolymer solutions are combined results in the enzyme activity increase. A number of factors (the concentrations of biopolymers solutions, their volumetric ratios, the duration of the contact, pH medium) influencing the enzyme activity in the complex have been studied. The rational conditions have been determined under which a complex can be obtained far more active than the original papain. These conditions are: a 0.25 % polysaccharide solution mixed with a 4.0 % enzyme solution, with the volumetric ratio being 1:1 and pH 6, at room temperature, for 20 minutes. Introducing papain into the complex makes it more resistant to pH and temperature changes. For the physiological pH values ranging 2 to 8, the enzyme activity in the complex composition is higher than free papain. Complex formation increases the enzyme resistance to higher temperatures, especially in the first 90 minutes. Obtaining of the complex is proved by thermogravimetric analysis.
OPTIMIZATION OF THE RECIPES OF FORCEMEAT PRODUCTS ON THE BASIS OF PROCESSED FRESHWATER MUSSELS
(2019) M. Holovko, T. Holovko, А. Gelikh, M. Zherebkin
This article is devoted to the optimization of the formulations of mincemeat products (cutlets) based on the semi-finished product from the freshwater mussel of the genus Anodonta. Recipe of this semi-finished product that can be introduced into the composition of different groups of dishes and culinary products has been developed. The article presents the model developed of optimisation of the recipe composition of polycomponent systems according to the optimum daily consumption of protein, fats and carbohydrates, with the classical cutlet technology as an example. In the course of the research, a universal model of an orthogonal central composite design to optimize forcemeat products was developed based on the criterion of a balance of the basic nutrients. The orthogonal central composite design is described in detail with four (n) factors of the optimization of the formulations of forcemeat products, and the homogeneity of the dispersion is confirmed, using Cochran’s C test at the significance level of x (0.05). The significance of the statistical model and the reliability of the regression equation were determined with an F-test. An organoleptic evaluation of the composition of each formulation of forcemeat products on the basis of processed freshwater mussels was made during the experiment by analytical methods – the qualitative method and the developed profile analysis method according to a point scale. The obtained results were presented in the form of a 3D model constructed using the least-squares smoothing method. After the graphic data obtained and the results of the direct measurements had been studied and the regression equation interpreted, we determined that the optimum composition of forcemeat products based on the processed freshwater mussel was the sample having the ratio of proteins, fats, and carbohydrates 1:1.03:4.18, which is the closest to the optimum ratio (1:1:4), and the organoleptic rating 14.25. Besides, basing on formulation 21 developed by us, we have determined the content of minerals, in particular Ca, P, Mg, Fe, I2, in one portion.
DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT
(2019) V. Pasichnyi, N. Bozhko, V. Tischenko, Ye. Kotliar
This study considers the development of combined meat products containing, along with meat raw materials, other types of raw materials of animal and vegetable origin. The aim of the research is to substantiate the advantages of combining duck meat of regional origin with other types of raw materials in meat-containing cooked smoked sausages. A model for studying of the feasibility of combining duck meat of regional origin with other raw materials was a recipe for cooked smoked sausage containing meat of the Muscovy duck and also including pork hearts, salted pork side-fat, soybean isolates, pork skin protein, edible albumin “Aprored.” In the model samples of forcemeat for meat-containing cooked smoked sausages, functional and technological properties have been determined according to standard methods. The biological food value of the finished products has been determined as well. The analysis of the results confirms that the combination of Muscovy duck meat and protein-containing secondary raw materials improves the moisture content, water-holding capacity, emulsifying ability, and stability of the emulsion. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in all the samples studied was within the normal limits. The study of the number of bacteria of the E. coli group has not detected these microorganisms in any of the samples. For the ω-6 and ω-3 family, its high biological value as for the content of essential amino acids and its biological effectiveness as for the fatty acids have been confirmed. It has been proved that duck meat can be combined with traditional types of meat and vegetable raw materials to increase the biological effectiveness of meat-containing cooked smoked sausages. It has been determined that when Muscovy duck meat is combined with non-meat kinds of protein-containing raw material (pork skin protein, soybean isolate) as part of meat-containing cooked smoked sausage, it allows producing nutritious food with high quality characteristics.
STUDY OF THE BIOTECHNOLOGICAL POTENTIAL OF SELECTED LACTIC ACID BACTERIA CULTURES
(2019) N. Kigel, I. Melnik, O. Naumenko
Fermenting microflora has been selected by biotechnological activity markers, with various methodological approaches used, namely: directional selection, selection of bacteriophage-insensitive mutants, protoplast regeneration. The experimental data show a significant biotechnological potential of the selected lactic acid bacteria. They are characterized by high milk-clotting activity and yield, the ability to form aromatic compounds and/or viscous components, excellent organoleptic qualities of clots fermented by them, antago-nistic activity against pathogenic and opportunistic pathogenic microorganisms, and phage-resistance to species-specific virulent phages. The collection of industrial microorganisms of Institute of Food Resources of National Academy of Agrarian Sciences (IFR NAAS) has been supplemented with new bioactive strains, in particular, the species Streptococcus thermophilus, Lactobacillus acidophilus, Lactoba-cillus rhamnosus and Lactococcus lactis. Four bacterial compositions have been created. Three of them (Iprovit-LB-R; Iprovit-LB-A, and Iprovit-ST) are supposed to be used as functional enrichers for dry foodstuffs or as biologically active supplements. The bacterial prepara-tion Iprovit-Bifidolux is a universal composition. It can be introduced both as a fermenting culture for milk fermentation and as an enricher for dry and liquid foodstuffs. Biotechnologies for the production of dry bacterial preparations on the basis of selected strains have been field-proven at the State Research Enterprise of Starter Cultures that belongs to the IFR NAAS. The data on a wide range of clinical and therapeutic effects of the bacterial preparation Iprovit-Bifidolux allow recommending it for manufacturing functional foods.
PERSPECTIVES OF THE USE OF PLANT RAW MATERIAL EXTRACTS FOR STORAGE OF TOMATOES
(2019) A. Dubinina, T. Letuta, T. Frolova, H. Seliutina, O. Hapontseva
The paper presents the overview data of the diseases and major classes of microorganisms which cause tomato damage after harvesting. Generally accepted effective ways of storage of fruit and vegetable products are considered. These are cold storage and storage in the altered gas environment – regulated and modified (RGE and MGE). It is shown that technologies of storage of fruit and vegetable products with the use of film-forming substances are widely used abroad, and recently they have also been developed in Ukraine. In recent years, prior to the storage, fruits and vegetables have been processed with preparations which have protective properties, and also with antioxidants. Antioxidant compositions on the base of aqueous solutions of santochin, aminophenol, ionol, sorbic and benzoic acids are introduced in the field of fruit and vegetable products storage. There are no studies about the choice of film-forming compositions and antioxidant preparations which take into account the effect of specific microflora of individual fruits and vegetables, as well as the features of their chemical composition and physiological structure. Bacteria and fungi are the two main classes of microorganisms which cause tomatoes damage after harvesting. All diseases have certain manifestations, by which they are identified, and the characteristics of each disease agent, peculiarities of how it spreads and affects fruits are also very specific. Literature analysis has shown that the composition of extracts of ginger, orange peel and garlic bulbs can be an effective universal protection preparation during storage, which covers the whole spectrum of typical tomato diseases. Since the high water-solubility and safety are important characteristics of substances that have direct contact with food products, it is recommended to use aqueous and hydroglyceric alcoholic extracts of plant raw materials when developing the technology of preparation. Further microbiological and toxicological studies of the test samples are needed for determining of working concentrations of extracts and selection of an effective composition.
METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS
(2019) T. Lebedenko, H. Korkach, V. Kozhevnikova, T. Novichkova
This paper considers the prospects of using phytomaterials to solve the problems of baking industry, caused by the instability and defects of wheat flour, and analyses the main methods of regulating structural and mechanical properties of wheat dough and improving the quality of products made from weak flour. The prospects of using phytomaterials as natural alternatives to synthetic additives and baking improvers are presented. The chemical composition and the content of active substances in rosehips (the dogrose fruit) and hawthorn fruit are analyzed as to their effect on increasing the nutritional value and improving the protective properties of products as well as their effect on the course of the technological process, the quality of semi-finished and finished products. The methods of processing the phytomaterials have been suggested, and the optimum parameters of their extraction have been determined as to their effect on the protein-proteinase complex. Water and milk whey are suggested as extractants with the 1:10 ratio between the raw materials and the extractant, while the optimal temperature (100°C) and duration (60 minutes) of extraction were determined experimentally. Rational doses of phytoextracts have been found on the basis of their influence on gluten elasticity and the physical properties of wheat dough during its mixing and fermentation (30% of the rosehip water extract, 45% of hawthorn water extract, and 15% of whey extracts to the weight of flour). It has been established that proposed phytoextracts can increase the water absorption capacity of flour with weak and medium-strength gluten during dough mixing, improve its formation, stability, and elasticity, and decrease the degree of dilution according to the study of rheological properties of the dough using farinograph and extensograph. The mechanism of interactions and conformational changes in the structure of gluten proteins with the active substances of phytoextracts, especially pectins, polyphenols, and organic acids, has been suggested. It has been proven that fruit phytoextracts can be used as alternatives to synthetic improvers to process weak flour. Their usage allows solving the problems of regulating the properties of the gluten network and obtaining baked products with high physical, chemical, and sensory qualities. The proposed methods are effective and relatively easy to implement, which is important for small bakeries and restaurant establishments.
THE EFFECT OF THE INTENSITY OF AERATING THE MEDIUM ON THE METABOLIC ACTIVITY OF ALCOHOL YEAST
(2019) L. Levandovsky, М. Kravchenko
The article presents the results of investigating how the intensity of aerating the medium effects on the cultivation process and the metabolic activity of alcoholic yeast Saccharomyces cerevisiae, strain U-563, in the modern technology of alcohol and baking yeast from molasses. The chemical and technological parameters of media at the aerobic and anaerobic stages of the process, the level of accumulation of the major and secondary products of yeast metabolism, and their enzymatic activity have been determined by methods commonly employed in science and in the practice of alcohol biotechnology. The objects of research were the yeast Saccharomyces cerevisiae, molasses wort, the medium in the process of yeast cultivation, and fermented wash. It has been established that two factors are the most important in the accumulation of alcoholic yeast biomass: the intensity of aerating the medium, and the staged introduction of the substrate during biomass cultivation. The more aerated the medium, the more intensively secondary metabolites of yeast Saccharomyces cerevisiae are formed (glycerol, aldehydes, higher alcohols, volatile acids, and esters) – both at the yeast generation stage and during anaerobic fermentation. When yeast Saccharomyces cerevisiae is grown in a gradient-continuous manner in a battery of series-connected apparatuses, with undiluted substrate (molasses) added by degrees, yeast biosynthesis is significantly enhanced compared to the traditional homogeneous-continuous method. The results obtained indicate the active metabolism of carbohydrates in the Krebs cycle, when the medium is intensively aerated. Besides, the results reveal the high reactivity of aldehydes and esters that results in their transformation into other compounds, and in a great decrease in their amount at the anaerobic stage of the process. However, a progressive increase is observed in glycerol, higher alcohols, and volatile acids, starting from the first yeast generator and up to the last fermentation apparatus, irrespective of the level of aerating the medium during yeast cultivation. These findings can be effectively used to manufacture food, technical, and fuel ethanol industrially from sugar-based raw materials in the course of co-production of alcohol and baking yeast.
CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGE
(2019) O. Bunyak, S. Sots, A. Egorova, L. Valevskaya, G. Evdokimova
Recently, sugar maize has become more and more widely used for the production of new types of food. Its use in the production of cereal products for babies makes it possible to use no sugar in their composition, switch to the production of dietary and prophylactic products, which acquires high importance against the background of “rejuvenation” of diabetes and the manifestation of other nutritional diseases. To enhance the consumer properties of the finished product, to give it the appropriate taste, colour and aroma, as well as to enrich with vitamins, mineral components, flavonoids, phytoncides and glucosides, the following raw materials were selected as the main components for their preparation: maize grains, hullless barley grains in the ratio 1:1, liquorice root (2–4%), carrot roots (2–4%). The article presents the results of microbiota studies of extruded grain products with plant additives during storage. The obtained samples were stored in the laboratory in polypropylene, plastic packaging and cardboard boxes at room temperature of the air +(15–20)°C and air humidity 60–75%. The obtained results allow us to establish that with prolonged storage of commercial samples of extruded grain products with the inclusion of vegetable additives in different temperature and humidity conditions, as the shelf life increases, the number of bacteria decreases. The absolute number of spore-forming bacteria in the samples under study, which were stored in synthetic packaging, remained at the same level, and their relative content in the total bacterial flora increased. On the basis of the research, it has been established that the enrichment of products extruded from sugar maize grain with vegetable additives does not impair their microbiological and physico-chemical characteristics during long-term storage in unregulated conditions. It also allows expanding the range of this type of products.
SYSTEM FOR ANALYZING THE QUALITATIVE CHARACTERISTICS OF GRAIN MIXES IN REAL TIME MODE
(2019) V. Yehorov, P. Golubkov, D. Putnikov, V. Honhalo, K. Habuiev
During the implementation of scientific research on the direction of automation of feed mills there was a significant disadvantage. The losses resulting from this shortcoming are, according to our estimates, about 1.2 billion hryvnias per year only within the framework of Ukraine. The disadvantage is connected with the current system of techno-chemical control. The presence of significant delays in the channel analysis of qualitative characteristics leads to the loss of the possibility of using the information obtained in the work of the automatic control system. The developed system of automatic samplers allows to minimize the time for obtaining actual data on the qualitative characteristics of grain mixtures directly during their processing and accordingly expands the possibilities of automation of these processes. Existing systems of analysis of grain characteristics in real time, i.e. directly during the process of processing, are quite costly, which greatly complicates the possibility of constructing an expanded system for analyzing the quality of raw materials at all stages of production. In addition, the integration of these analyzers requires the production of serial installation work on the production line, and accordingly requires for the installation of a temporary stop of production. The installation of stationary multispectral analyzers requires the presence and, accordingly, further maintenance of a full-fledged laboratory. However, the essential disadvantage in this case is the lack of relevance of the data. Thus, when using stationary multispectral analyzers, the data obtained only records the logs and in no way are used by systems of automatic process control at the enterprise. In a sublunary manner, analyzers have been tightened due to the separation of two different processes in principle, which are to be in the multispectral analysis, namely, the process of removing the multispectral sweep and analyzing the resulting scan with the aim of determining specific quality characteristics of the grain mixtures. Thus, in some devices, the sweep is taking place, and their analysis is already taking place in a single multispectral analyzer, which in turn is connected to cloud technologies.
SCIENTIFIC AND PRACTICAL BASIS OF USING PROTEIN PLANT CONCENTRATES FOR THE PRODUCTION OF COMPOUND FEEDS
(2019) B. Yegorov, A. Makarynska, I. Cherneha, A. Oganesian
In the article the advantages of using grain legumes as protein plant concentrates are analysed, and a comparative analysis of the chemical composition of the pea and the soybean meal is carried out. Besides, the official parameters for different protein products for pig feeding are presented. To determine whether it is possible to introduce protein plant concentrates into compound feed, it is necessary to know their physical properties. So, the physical properties of the protein plant concentrates have been investigated for the following parameters: moisture content, bulk density, angle of repose, and flowability. Methods of introducing protein plant concentrates into compound feeds have been developed and presented. Taking into account the physical properties and norms of introducing protein plant concentrates for farm animals and poultry, a scheme has been developed for a technological line preparing a portion of grain, powdery, mineral raw materials and meals. One of the methods of introducing protein plant concentrates into compound feeds is extrusion. That is why, a technological scheme of an extrusion line for grain legumes has been developed. The technological scheme provides for the extrusion of a soybeans and peas mixture in the ratio 1:1. Also, the physical properties of the extruded feed additive have been studied. With the software package “Korm Optima Expert,” recipes for feeding piglets aged 43–60 days have been calculated (with protein plant concentrates used in the recipes), and some feeds of animal origin have been replaced with extruded feed additives. According to the calculated recipes, an experimental batch of mixed feeds with the use of protein plant concentrates has been manufactured, and its physical properties have been determined.
MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READY-TO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTS
(2019) M. Paska, L. Bal-Prylypko, O. Masliichuk, M. Lychuk
Meat products, at different technological stages and as finished articles, retain their morphological features. Microstructure analysis of the raw material, ready-to-cook products, or finished articles allows determining the presence of certain types of tissues, organs, spices – and low-value admixtures the recipe does not provide for, as well as reused raw materials. Microstructural studies of ready-to-cook chopped meat products allows identifying their components, establishing different properties of various tissue and cellular structures, and controlling the articles manufactured. Minced beef as the object of research was modified, with 5 %, 10 %, 15 % of the meat part replaced with lupin flour and 0.5% of elecampane root powder added as aromatic raw material. For microscopic examination, samples of the forcemeats developed were put marks on and fixed in a 10 % neutral formalin solution. The sections, as thick as 0.5–1 cm, were cut on a sledge microtome. They were stained with haematoxylin and eosin, and the PAS reaction. Light microscopy and microphotography of the tissue specimens were performed with a microscope Leica DM 2500 and a camera Leica DFC 450C with the software Leica aplitation suite 4.4. The micrographic investigation of the forcemeats revealed polygonal and round muscle fibres (their dark nuclei were clearly seen under the sarcolemma), concentrations of adipose tissue histologically characterized by a reticulate structure. In the microphotographs, lupin flour looks like groups of round light purple cytoplasm with dark purple nuclei in the centre of polygonal cells; bread looks like loose brown fibres; wavy violet fibres represent onions; and single dark brown spots marked elecampane. It has been shown that histological studies, with the PAS reaction used, are helpful in determining the meat and plant content in the ready-to-cook meat developed, and that haematoxylin and eosin can help determine the functional ingredients content.

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