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- ДокументDetermination of functional and technological properties of beef based on the analysis of color digital images of muscular tissue samples(2018) О. Savinok, N. Azarova, О. Arsiriy, А. NikolenkoThe paper considers the kinetics of changes in the values of рН and temperature of beef of slaughtered Holstein bull calfs aged 15 months during cold storage. It has been established that the rate of pH decrease during autolytic maturation is greatly influenced by the rate of temperature decrease. This was observed in the two muscles taken as an example – m. Longissimus dorsi and m. Semimembranosus. A method is suggested of analysing digital images of beef muscular tissue samples in the color coordinate space to study the beef’s color characteristics during cold storage. It has been found out that using this method, with second order polynomial fitting, provides a mean-square approximation error of 5.6% on average from the minimum coordinate of the maximum level of the red component of color. This suggests the objectivity of its use to assess the color of the meat. An analytical dependence has been established between the beef color and the term of refrigeration with the use of information technologies. In accordance with it, it has been determined that due to biochemical processes, there takes place intense oxidation of myoglobin, which results in a dark color of the muscle tissue. In the course of time (up to 120 hours of storage), the red color intensity increases. This is accompanied with decomposition of myoglobin forms that have appeared, and with appearance of МbО2. When beef is stored for more than 140 hours, deeper iron oxidation begins, with formation of methyoglobin, and the brightness of the meat decreases. The developed method allows automating registration and processing of images of muscle tissue in real time, increases the productivity of the assessment, and gives an opportunity to obtain reliable objective results about the meat properties during its storage.
- ДокументDetermination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage(2018) E. Ghanbari Shend, D. Sivri Ozay, M . T. Ozkaya, N. F. UstunelcIn this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period. The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.
- ДокументDevelopment of technological solutions for flour production with specified quality parameters(2018) D. Zhygunov, V. Kovalova, M. Kovalov, A. DonetsToday, bakery and milling industry is actively developing, as well as other branches of food industry. This is due to the applying of new foreign trends to the technology and range of products of the Ukrainian market. In these conditions, the classic offering of flour is already inadequate. To meet the needs of modern bakeries, milling industry is facing a new challenge: production of flour grades with specified quality parameters. The article considers the technological and baking properties of flour from all systems of the technological process of a flourmill with a capacity of 300 tons per day. Studies have shown that flour from first-quality systems is whiter by 15–20 units, is by 1.0–1.8% lower in ash, by 1–3% lower in protein, by 2–4% lower in gluten with more elastic properties, has a Falling Number higher by 80–110 s, a water absorption capacity lower by 1–5%, a damaged starch value lower by 1–3 UCD as compared to flour from systems of some other quality. Technological solutions are developed for producing a special flour grade by its selection and mixing from the streams of the 1st break system (B1/B2), 1st reduction system (C1/C2), 2nd sizing system (R2), and 1st vibratory bran finisher system (V1). It has been found that the developed grade of flour – patent superior grade flour – meets the requirements and has high baking performance. It has a gluten content higher by 2%, Falling Number lower by 20 s, and Starch Damage less by 2 UCD, as compared to patent high grade flour. This makes it possible to obtain bread larger in volume by 55 cm3, with smooth, even crust, elastic white crumb, and uniform porosity (80%). According to rheological characteristics determined with a Mixolab device, patent superior grade flour has a higher Water Absorption Index, a higher Viscosity Index, a lower Gluten+ Index, and a lower Amylase Index than patent high grade flour. The developed technological solutions for producing flour with specified quality parameters have been introduced at the flourmill with an equipment package, from the company Alapala (Turkey), with a capacity of 300 tons per day.
- ДокументInvestigation of the films based on the uronate polysaccharides by the method of differential scanning calorimetry(2018) N. Коndratjuk, Ye. Pyvovarov, Т. Stepanova, Yu. MatsukIn this paper, the problem of studying of the films properties on the basis of uronate polysaccharides (sodium alginate and pectin low-esterified amidated), created on the principle of ionotropic gelation with the participation of calcium ions, has being considered. The purpose of the study is to determine the patterns of films formation based on the composition of the uronate polysaccharides, to determine their properties when heated and conditions of destruction or combustion. The thermophysical properties of the films in the temperature range 20–500°C were controlled by the method of differential scanning calorimetry in the dynamic mode. The temperature at which the loss of external and internal moisture is occurring have been determined. The temperatures when films are subjected to destruction have been founded. Thus, the mass loss of samples was noted in the following temperature ranges: 52–100°С and 40–100°С; the maximum moisture loss was noted at 83 and 85°C for specimens with a total concentration of uronate polysaccharides 2% and 3% respectively. Maximum external moisture losses were 6% and 9%; intra-linked moisture – 28.5 and 29% respectively. Complete disintegration of polymers occurs after 300 and 310°C for specimens with a total concentration of uronate polysaccharides 2% and 3% respectively. The investigation of the destraction temperatures of the above systems allows us to predict the principle of heat treatment of semi-finished products contained in films, created on the basis of the reaction of ionotropic gelation of polysaccharides and calcium ions.
- ДокументInvestigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze(2018) O. Gorodyska, N. Grevtseva, O. Samokhvalova, O. Savchenko, A. GrygorenkoThe article considers the safety and environmental cleanliness of grapeseed powders compared to the natural and alkalized cocoa powders. The content of heavy metals in the investigated powders has been determined by the atomic adsorption method; radionuclide activity has been determined by the spectrometric method; the presence of mycotoxins B1, T-2-toxin, zearalenone, and deoxynivalenol (vomitoxin) has been determined by thin-layer chromatography; the amount of nitrates has been determined by the ionometric method; contamination of powders with organophosphorous and organochlorine pesticides has been determined by chromatographic method. According to the results of experiments, the content of heavy metals in all investigated powders is within the limits of the maximum permissible concentration, whilst powders of grapeseeds are notable for a significantly lower mass content of plumbum, zinc, copper salts. As for the radioactivity of grapeseed powders, the activity of radionuclides is significantly below the permissible level. Presence of aflatoxin В1 has been detected in the alkalized cocoa powder sample, of zearalenone – in the grapeseed powder oilcake sample. Their concentration does not exceed the allowable concentration. Mycotoxines are absent in other samples investigated. Concentration of nitrates in the natural and alkalized cocoa powder samples is by 20–30 times higher than that found in grapeseed powders. The content of organophosphorous and organochlorine pesticides in all cocoa powder samples and all grapeseed containing powders is below the method’s threshold of detectability. The glaze samples containing the additives investigated have a considerably lower content of heavy metals compared to the reference samples. Glaze with cocoa powder partially replaced with grapeseed powders has high organoleptic quality parameters. During the glazing process, it is applied on the surface of products in thin layers and cools down in small waves. The results obtained prove that domestic raw materials are safe for human health, and confectionery glaze containing grapeseed powders as partial replacement of the cocoa powder has high safety characteristics.
- ДокументObtaining and characteristic of the magnesium organic forms on the basis of products of bifidobacteria processing and their metabolites(2018) A. Kapustian, O. Antipina, R. BudiakThe possibility of obtaining bioavailable mixed ligand chelate complexes of Magnesium has been considered. As bioligands, it is proposed to use the metabolites and products of enzymatic hydrolysis of the peptidoglycans of the cell walls of Bifidobacterium bifidum AC-1670. As ligands, fragments of peptidoglycans of cell walls of bifidobacteria, which have their own immunotropic effects, were used. Destruction of bacterial cells was done by ultrasound treatment with subsequent enzymatic hydrolysis with papain. It was found that the highest content of potential ligands for chelation was obtained by ultrasound treatment at a frequency of 35 kg for 600 seconds with subsequent enzymatic hydrolisys, which lasted for 180 minutes at a ratio of the enzyme: substrate 1:1. In this case, the accumulation of amino acids in the hydrolyzate was 11.35 mg/cm3, low molecular weight peptides - 7.54 mg/cm3. The liquid phase of the product of the disintegration of the bacterial mass is investigated for the presence of metabolites that can participate in the formation of chelating magnesium complexes. Qualitative composition and quantitative content of organic acids are determined. It is established that in the product of disinfection of bifidobacteria the following acids are present: acetic (445.5 mg/dm3), lactic (284.6 mg/dm3), benzoic (1.3 mg/dm3). It has been established that the obtained mixed ligand systems are effective chelating agents and bind magnesium in an amount of 14 mg/cm3. The method of IR spectroscopy has proved that this system is formed with the participation of polydentant ligands. Determination of the pH stability of the complex showed that in the range of pH values 4–7, the chelate system is stable, at pH 2 only 10% of the complex is stored, at a pH of 9 – 60%. The thermostability of the complex was investigated by the method of differential scanning calorimetry. It was established that the complex is stable in the temperature range of 20-122 ° С, and therefore can be used as a physiologically functional ingredient in the health foods, the technology of which involves high-temperature processing.
- ДокументReagent purification of the processing industry enterprises effluents(2018) М. Malovanyy, G. Krusir, О. Holodovska, A. MasikevychThe article represents the results of research of the effluents purification by the reagent methods. The effluents were polluted by organic compounds of processing enterprises with small productivity. The analysis of pollution of the hydrosphere caused by the processing enterprises is carried out and the promising methods of cleaning wastewater from pollution are given. As an object of research, the streams of the production site of the fruit and vegetable juices of the Buzky Canning Factory were used. As a reagent-oxidant, sodium hypochlorite was studied. The mechanism of purification of contaminated wastewater with sodium hypochlorite is considered in detail. The task of experimental studies was to determine the flow of sodium hypochlorite where wastewater treatment is carried out to a level lower than that regulated by standards. The criterion for cleaning efficiency was two indicators of water quality: chemical oxygen consumption (COC) and dry residue. The results of the conducted studies allow us to conclude that the use of sodium hypochlorite for purification of fruit and vegetable juice from organic pollutants is promising. It is established that for effluents of the Buzky canning plant, optimal use is made for purification of effluents of hypochlorite in the ratio of 0.5 dm3/m3 of wastewater that is being purified. To ensure environmental safety from possible contamination of unreacted hypochlorite of treated wastewater, an estimation of the cost of hyprochlorite for purification and comparison of residual concentrations with normalized parameters was carried out. The kinetics of oxidation of organic impurities in effluents was also studied, which was expressed by the degree of reduction of the COC solution in the process of reacting it with sodium hypochlorite. It is proved that the kinetics of the process of oxidation of organic contaminants is described by the equation valid for monomolecular reactions. For the system under study, the rate constant of the oxidation process of organic contaminants is 0,074 1/s. The principal scheme of purification of the effluents of the Buzky canning plant by sodium hypochlorite is proposed.
- ДокументThe peculiarities of crystal formation during freezing of broccoli(2018) S. Belinska, S. Levitskaya, N. Каmienieva, А. Roskladka, O. KitayevThe peculiarities of crystallization during the freezing of the inflorescences broccoli of Parthenon sort, zoned cabbage in Ukraine, have been researched and analyzed. The mass fraction of moisture and the form of its connection with dry substances in freshly picked cabbage and depending on the methods of pretreatment before freezing were determined: blanching for 3 minutes at a temperature of 85°C and exposition in the 3% salt solution for 20 minutes. It is established that in the general part of moisture prevails osmotically-absorbed. When blanching cabbage, the amount of the colloid-bound moisture is significantly reduced and the amount of osmotic-absorbed increased. It is predefined by partial dеnaturаtion of the protein and by the decline of him to moisture keeping ability. Exposure in solution of NaCl substantially does not influence on the change of forms of the moisture binding. Study of the process of the crystals formation was undertaken by the method of differentially thermal analysis. Analysis of the exothermic processes shows that the optimum temperature for storage of non treating broccoli is –14.5°C, at which crystallization occurs all forms of physical and chemically bonded water, which helps to maximize the preservation of consumer properties of cabbage The inflorescences exposure in the salt solution, compared with the most commonly used blanching operation, also contributes to reducing the energy intensity of the production, as it provides the crystallization of all forms of water at a temperature of –10°C, which is substantially lower than the temperature regulated by the regulatory documents –18°С. A forecast model of the dependence of the crystallization initiation temperature on the mass fraction of moisture has been developed. The use of the presented model will help to manage the process of crystallization to improve the quality of the frozen broccoli cabbage.
- ДокументThe use of glucan-containing grain materials in the technology of foam-like pastries(2018) К. Iorgachova, O. Makarova, O. Kotuzaki, K. AvetisіanThis article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.