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- ДокументDETERMINATION OF PHYSICAL AND TECHNOLOGICAL PROPERTIES OF QUINO GRAIN - THE MAIN STAGES OF JUSTIFICATION OF STORAGE AND PROCESSING TECHNOLOGY(2021) L. Valevskaya, O. SokolovskayaThe work is devoted to determining the physical and technological properties of quinoa grain. Quinoa is an unconventional crop for Ukraine, but experiments on its cultivation have been successfully completed in the Sumy region. Due to its unique chemical composition, quinoa is used in dietary and functional products.Quinoa contains about 20% protein, which makes it an excellent dietary supplement for people who do not eat animal products. The amino acid composition of quinoa proteins is very balanced and is characterized by a high content of such essential amino acids. Feature of the fatty acid composition of quinoa. it has a high content of polyunsaturated fatty acids, including linolenic fatty acid and linoleic, which belongs to the acids ω-3 and ω-6 fatty acids.Due to the growing popularity of quinoa and its suitability for cultivation in our climatic and soil conditions, it is important to develop the technology of its storage and processing. One of the main stages of substantiation of the choice of technology for storage and processing of quinoa grain is to determine its physical and technological properties.Physical and technological properties of grain mass are determined by a large number of indicators.Determination of physical and technological properties of quinoa grain was performed for three types of quinoa: red, black and white. In determining the physical and mechanical properties were used methods approved by the relevant standards, or used in research and recommended in the relevant literature.We have identified the following basic physical and technological properties: geometric characteristics, nature, weight of 1000 grains, duty cycle, packing density, air supply, angle of natural slope, coefficient of internal friction, coefficient of external friction. Numerical values of these indicators for each type of quinoa are determined.Knowledge of the physical and technological properties of the grain mass to solve a large number of applied problems that have practical significance. and play an important role in the processes of moistening, heating and cooling of grain. A thorough study of physical and technological properties can provide optimal conditions for storage of seeds without compromising their quality. The obtained data can be used for selection of modes of cleaning, drying and active ventilation.
- ДокументDETERMINATION OF THE INTERNAL POTENTIAL OF ENERGY EFFICIENCY IN COMPOUND FEED PRODUCTION(2021) B. Iegorov, N. KhorenzhyGrass flour is a unique protein-vitamin feed product, the role of which in animal feeding can hardly be overestimated. In 2010, the industry for the production of grass meal from alfalfa, for example, in Europe included 300 factories and 50 farms, which produced 4200 million tons of products. In Russia, the development of poultry and livestock farming has also increased the demand for this fodder and gradually restored its production. But in Ukraine, due to its high energy intensity, the production of herbal flour has almost ceased. It is shown that the fuel and energy balance of this technology that diesel fuel provides about 92.3% of all equipment needs for energy, and its cost is 90.8% of the total cost of all fuel and energy resources (FER). On the other hand, electricity accounts for only 7.7% of the total needs, and the costs of paying for it also serve 9.2% of the total costs of purchasing fuel and energy resources.The purpose of the work is to study the energy feasibility of using extrusion for dehydration of wet feed products during their complex processing in feed products. To achieve this goal, the following tasks were solved: the selection and calculation of the necessary technological equipment for the principle technological scheme of the production of feed products with the inclusion of wet forage grasses was carried out; an energy audit of the basic (traditional) and new technologies for the production of compound feed products with the inclusion of forage grasses was carried out. Since the new technology is recommended to be implemented at feed mills of small capacity due to the proximity of raw materials, it must be able to process forage grasses in an amount no less than the basic technology for the production of grass meal. The minimum capacity of the ABM-type drying unit for cooking is 0.65 t/h for grass meal (2.7 t/h for raw materials). Thus, an energy audit of the basic (traditional) and new technology for the production of mixed feed products with the inclusion of forage grasses was carried out and proved that as a result of the use of the extrusion process for the purpose of dehydration, the new technology becomes more energy efficient in comparison with the traditional technology of drying forage grasses and further production of products with the inclusion of grass flour, which means it is economically feasible, since there is a total saving of fuel and energy resources of 875 MJ/t or - in the amount of 514.18 UAH (44%).
- ДокументDEVELOPMENT OF COMPOUND FEED RECIPES FOR GEESE AND DETERMINATION OF THEIR QUALITY(2021) N. Vorona, A. MakarynskaThe article describes that goose farming is an important source of increasing poultry production and expanding the range of poultry products. In Ukraine, the goose breeding business is promising, profitable and underdeveloped, with low competition. The profitability of geese breeding is about 75%. In addition, goose farming is one of the possible ways to solve the problem of animal protein deficiency in the world.The high-quality calculation of recipes is a necessary part of efficient production and use of finished products at the present stage of the feed industry development.Optimization of compound feed recipes determines its composition and takes into account the impact of certain feed components on the physiology, health, growth and productivity of animals. Recipe calculation programs occupy a key place in the technological chain of animal husbandry production, combining producer and products consumer.The quality of the final product and the compliance of the calculated indicators of nutritional value with the actual depend on the accuracy of the recipes calculation and take into account all the destabilizing factors in the technological production process. Thanks to modern software optimization of recipes, it becomes possible not only to make a diet with available raw materials that is optimal in quality and cost, but also to assess the feasibility of introducing a particular additiv e, both from a biological and economic point of view.It is proven that geese must receive high quality and balanced feed by all indicators for the normal development and realization of genetic potential. Therefore, the urgent task is to develop recipes for high-quality geese feed using domestic available raw materials.With the help of the software package "Korm Optima Expert" we have developed complete feed recipes for parent flock geese aged 0… 3 weeks (starter), 4… 8 weeks (grower), 9… 26 weeks (finisher), older 27 weeks (breeder), and recipes for broiler type geese aged 0… 4 weeks (starter) and older 5 weeks (finisher). The program includes the principle of calcula ting recipes at the minimum cost, taking into account the limitations of the input of each component and the nutritional value of the finished product using linear programming formulas.Experimental samples of starter, grower, finisher and breeder were made in accordance with the developed recipes of complete feed for parent flock geese. Physical properties and chemical composition were studied in the experimental samples.It is established that the experimental samples of starter, grower, finisher and breeder are characterized by satisfactory physical properties and comply with regulatory and technical documentation. They are balanced in content of nutrients and biologically active substances and meet the physiological needs and feeding standards of the parent flock geese.
- ДокументFUNCTIONAL DRINK TECHNOLOGY WITH CHIA SEEDS(2021) Wang Haiyan, Melnyk Oksana, Li BoThis article mainly introduces the necessity of the emergence of functional foods and the current market development. Using chia seeds as the characteristic raw material, adding apple juice and hawthorn juice, it is developed to be suitable for subhealthy people, obese people, diabetes and cardiovascular patients.Functional beverages refer to beverages that regulate human body functions to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. In recent research hotspots, chia seeds are often developed and applied by nutritionists or other nutrition enthusiasts because of their rich nutritional value. Chia seeds are rich in a variety of unsaturated fatty acids, accounting for about 80% of the total fatty acid content, of which omega-3 and omega-6 unsaturated fatty acids are the most content, 68% is α-linolenic acid, which is the most abundant omega-3 fatty acid content of the food. Each 100g of chia seeds contains about 16-25g of protein and about 26-40g of dietary fiber, including all 8 amino acids needed by the human body. In addition, it is also rich in vitamins and minerals, as well as a variety of natural antioxidant ingredients, with high-quality antioxidant functions. This makes the ability of chia seeds to maintain blood sugar stability, protect the heart, cerebrovascular, and promote gastrointestinal motility and bone health cannot be underestimated.Hawthorn contains a large amount of vitamin C, carotene, organic acids and other nutrients, combined with cellulose, pectin and organic acids in apples, can further assist chia seeds to improve gastrointestinal conditions and promote gastrointestinal motility, while soluble fiber Vegetarian can regulate blood sugar.This article chooses apple and hawthorn as flavor bases, oligosaccharides (FOS) as sweeteners, resistant starch and guar gum as composite stabilizers, to produce a chia seed functional drink to reduce weight and improve heart and brain Vascular health problems. In the extremely poor analysis of the orthogonal test results of the chia seed functional drink, the best sample formula.
- ДокументINFLUENCE OF ELECTROMAGNETIC FIELD OF EXTREMELY LOW FREQUENCIES ON HYGROSCOPIC PROPERTIES OF WHEAT GRAIN MASS(2021) G. Stankevych, Yu. Kovra, A. KatsThe research results of the influence of electromagnetic field (EMF) of extremely low frequencies (ELF) on hygroscopic properties of Shestopalivka wheat variety of 2019 harvest have been given. Grain processing was performed on the experimental stand that consisted of the polymeric cylindrical container for grain, solenoid coil, generator of electromagnetic waves GZ-112/1 and a power amplifier of low frequency. The output signal of generator was set in the form of sine wave and controlled by oscillograph C1-78. The studies were performed at EMF frequencies of 10, 16, 24 and 30 Hz. Magnetic induction of grain treatment was constant and equaled 10 mTl. The duration of grain processing was 6 minutes.The equilibrium moisture content of wheat grain was determined by the tensometric method at temperatures t 9 °C and 23 °C and relative humidity φ 33…36 % and 82…82.5 %. The necessary conditions of air were created in desiccators with solutions of sulfuric acid placed in thermostats and refrigerators.It has been determined that the equilibrium moisture of wheat grain processed by EMFof ELF – is in the range of 12.17…20.56 %, and unprocessed grain – in the range of 12.62…21.03 %. Regardless of the frequency of EMF, equilibrium moisture content of the grain wheat processed by EMF varies according to the known laws – decreases with temperature increase and increases with increasing of air relative humidity. It has been shown that the impact of processing by EMF of ELF on the equilibrium moisture contentof wheat grain is manifested at different frequencies in different ways, which is likely due to the resonance phenomena. It has been established that the processing of grain by EMF with frequencies of 10...30 Hz practically has no effect on the equilibrium moisture content of grain at 23 °C and a relative humidity of 33...82.5 % which remains practically at the level of the unprocessed grain. It has been shown that the processing of grain by EMF with frequencies of 24 and 30 Hz under conditions of t = 9 °C and φ = 33 % leads to higher equilibrium moisture content compared to unprocessed wheat grain from 14.45 % to 16.85...16.95 %. Processing of grain with frequencies of 10 and 16 Hz under the same conditions, on the contrary – leads to a decrease in the level of equilibrium moisture content to 13.74…13.86 %. Empirical coefficients have been determined and the equation has been proposed that describes the dependence of equilibrium moisture content of not processed and processed wheat grain by EMF with frequency 10...30 Hz on temperature and relative humidity of the ambient air.
- ДокументMANAGEMENT OF TRANSPORTATION AND TECHNOLOGICAL EQUIPMENT OF THE INDUSTRY BASED ON THE SMART SYSTEM(2021) O. Gaponyuk, A. Aleksashin, G. GoncharukHigh productivity and power of technological and transport mechanisms, large capacity and number of storage equipment, a variety of types of grain crops simultaneously processed at the elevator require the operator to make a lightning-fast decision, the optimal choice of grain transportation routes.One of the first control systems consisted of huge energy-intensive cabinets with starting equipment, allowing remote control of equipment, without the functions of elementary control of their operation.As storage volumes increased, these systems were supplemented with relay cabinets, whose task was to conduct interlocked control of an ever-increasing number of mechanisms, so that at least somehow it was possible to control such a complex. These relay cabinets had a low degree of reliability (contact elements), consumed a large amount of energy, and required the constant presence of large maintenance personnel.The era of microelectronics has come, which completely changed the idea of the capabilities of control systems. At first, it seemed very expensive and not a quick payback. But every year, the cost of automation equipment is decreasing, reliability has grown to high levels and this technique has come to the management systems of grain storages and elevators.Modern automation at the majority of Ukrainian elevators makes it possible to control technological processes. At the same time, many processes are regulated in a mode that requires a sufficiently high qualification of service personnel. The exchange of data on the operation of SMART-INDIVIDUAL equipment is carried out by logical controllers by polling sensors, generating control actions, monitoring equipment operating modes with display in the WEB-interface system. The SMART-INDIVIDUAL system has undeniable advantages over existing centralized control and management systems. SMART technology is inextricably linked with the dispatch control and data collection system - SCADA, designed to monitor and supervise a large number of remote objects or one geographically distributed object. The SMART-INDIVIDUAL system is equipped with a module with a regulation for monitoring parameters, equipment according to the passport characteristics. At the same time, the system maintains an archive and controls the timing of maintenance. The laboratory installation SMART-INDIVIDUAL includes technological and transport equipment, which is most used in the elevator industry: air filter ZEO-FCS, bucket elevator ZEO-BE, scraper chain conveyor ZEO-DC. On the basis of the SMART-INDIVIDUAL software and hardware complex at the Department of Technological Equipment for Grain Production of the Odessa National Academy of Food Technologies, students are trained in the new specialty "IT service of equipment".
- ДокументRATIONAL NUTRITION AS A PART OF RECOVERY MEASURES FOR INCREASED PHYSICAL LOADS(2021) A. Salavelis, S. PavlovskyThe article is devoted to the problem of organizing a balanced diet of student youth who are engaged in active sports. The authors of the article conducted a general analysis of problematic aspects of the organization of these types of nutrition of young athletes, considered current trends in demand for certain types of sports functional foods and recommendations of domestic and foreign experts to address relevant issues.The study of modern experience in the organization of diets of professional athletes allowed to determine the basic principles of building an adequate diet of modern athletes and formulate practical recommendations with certain sets of quantitative and qualitative characteristics of certain types of food that are most suitable for athletes engaged in various active sports. During the formulation of the relevant recommendations, the peculiarities of the course of physiological processes in the body of a person who experiences different types of sports load were taken into account. These loads impose additional requirements on the human body, the observance of which depends on the general state of health and well-being of athletes both during training and during the performance of daily activities related to human life. Based on the understanding of these factors, during the study a questionnaire survey of young athletes was conducted to determine: the general eating habits of modern youth; used diets both during training and during rest; the most popular foods and favorite dishes made from them.Statistical processing of the results of the survey showed a high degree of awareness of students about the importance of balanced diets and the most important food components, the consumption of which affects the likelihood of achieving sports results. It was found that most young people prefer specialized functional products of targeted action, in particular, a variety of protein shakes and gainers, as well as so-called "sports" chocolate bars with different recipes. They are based on carbohydrate- protein mixtures with a certain ratio of simple and complex carbohydrates, which are further enriched with certain types of amino acids, vitamins, as well as creatine, trace elements and unsaturated fatty acids. At the same time, the analysis of the results of the survey of young athletes and the relationship of these data with modern experience in the organization of diets of professional athletes revealed a number of issues that require additional research. Addressing these issues will contribute to more efficient consumption by athletes not only of specialized foods, but also of the simplest, most common components of the human diet. Their combined consumption together with specialized foods will help to achieve the most optimal state of the body with a variety of sports activities and, if necessary, will significantly reduce the degree of consumption by athletes of specialized sports products. That is why the authors analyzed modern sports carbohydrate-protein mixtures and identified the most optimal ratio of simple and complex carbohydrates in them, determined the rational ratio of amino acids, vitamins, creatine, trace elements and unsaturated fatty acids in appropriate mixtures designed to optimize the course of physiological processes before and after sports activities of the body. Based on the modern experience of organizing the diets of professional athletes, recommendations were formulated for the use of both specialized and conventional foods in the diet of young athletes and recommendations were given to adjust the overall diet of young people who lead an active lifestyle.