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- ДокументAPPLICATION OF PROCESSING PRODUCTS OF VEGETABLE RAW MATERIAL IN MARSHMALLOW PRODUCTION(2022) L Gordiienko, V Tolstykh, S PavlovskyThe article examines the main trends in obtaining new types of confectionery products with a balanced composition and functional properties, the production of which is based on the use of a product of plant raw materials processing - carob. Studies on increasing the nutritional value and reducing the energy intensity of marshmallow-type whipped products with the use of carob and the sugar substitute isomalt are given. Information on the functional properties of carob, the effect of the roasting process on its quality indicators, and the possibility of using carob in the production of confectionery products to expand the range of raw ingredients and increase their nutritional value were considered. A comparative description of the nutritional and energy value of medium-roasted carob and cocoa powder is given. The article examines the influence of the product of the processing of plant raw materials of carob on the nature of the formation of the structure of marshmallow masses of reduced energy content, and their main structural-mechanical, physico-chemical and organoleptic indicators are determined. Based on the determination of the structural and mechanical properties of marshmallow masses, such as critical shear stress, degree of general deformation and density of the mass, it is proposed to reduce the duration of their whipping by increasing the rate of structure formation of the mass when using carob powder, so the complete replacement of cocoa powder with carob leads to an increase critical shear stress by 51.83 Pa and an increase in mass density by 171 kg/m3 compared to the control sample. As a result of a complex of conducted studies of physico-chemical and organoleptic quality indicators, the expediency of using the product of the processing of plant raw materials of carob in reduced-energy marshmallow products with 75% isomalt has been proven, it is recommended to completely replace cocoa powder with carob at the stage of whipping the mass. The calculated nutritional and energy value of the new marshmallow products showed a decrease in the total content of fats and carbohydrates in the developed products, an increase in the content of vegetable dietary fibers by 28% and a decrease in the energy value by 55.65 kcal. Enrichment of marshmallow products with minerals, in particular calcium, sodium and vitamins B6 and E, was noted.
- ДокументINSECTS ARE A SOLUTION TO THE PROBLEM OF PROTEIN SUPPLY OF MIXED FODDER’S(2022) А Makarynska, N Vorona, Ye BedlinskaIn the materials of this article, the problems of protein deficiency in the production of compound feed are considered, and ways to solve them due to the use of alternative, non-traditional protein components - insects that have high nutritional properties, provide rapid accumulation of biomass, serve as sources of biologically active substances and are safe from from the point of view of issues of veterinary medicine and ecology. It is predicted that up to 15% of additional protein will be provided by insects in 2050, and their market will be estimated at $1.2 billion. The characteristics of the black lion fly (Hermetia illucens) and its larvae, peculiarities of cultivation and chemical composition are presented. Larvae mostly consist of protein and fat, and also contain 7.0% chitin, 5.0% calcium, 1.5% phosphorus and iron. The amino acid composition of the protein demonstrates the presence of a wide range of amino acids and a relatively high content of lysine, which makes it possible to use them in the development of new components of complete feed for farm animals and poultry. A method of introducing dry larvae of the black lion fly into the compound feed through granulated and extruded mixtures with a mass fraction of larvae from 10 to 50% has been developed. The structural scheme of the introduction of larvae in the production of compound feed is presented, which includes cleaning of grain raw materials, grinding, sieving, mixing the passing fraction of the sieve with dry larvae in a certain ratio, and subsequent granulation and extrusion of the mixture. The results of the study of the physical properties of the samples of the molded mixtures are given, and it is established that the sample with 15% dry larvae has the best physical properties. With an increase in the content of dry larvae in the mixture by more than 25%, the samples at the exit were characterized by significant fragility and fatness and required an additional drying operation, which would significantly increase the cost of the finished compound feed. Calculated recipes of complete ration compound feed for adult laying hens using larvae from 15 to 20%, which made it possible to exclude expensive feeds of animal origin (fish meal, meat and bone meal) and partially replace soybean meal (up to 12%), which significantly reduced the cost of finished compound feed.
- ДокументFORECASTING GRAIN CARGO HANDLING AT PORT ELEVATORS SOUTH-EASTERN REGION OF UKRAINE(2022) S Zinchenko, G Stankevych,, S Sots, H ZinchenkoThe results of a study of the state and possibilities of increasing the capacity of grain transshipment in the ports of Ukraine and substantiation based on the developed trend models of forecast volumes of grain cargo transshipment in Berdyansk and Mariupol seaports of the South-Eastern region of Ukraine until 2025 are presented. The studies established the characteristics of grain cargo flows in the seaports of Ukraine, the SWOT analysis revealed the strengths and weaknesses, advantages and threats of the Mariupol Sea Trade Port, developed trend forecast models for grain transshipment volumes in the ports of the South-Eastern region of Ukraine and substantiated the forecast volumes of transshipment grain cargo until 2025. A rather uneven loading of the Mariupol port during the year is shown. August and all summer months are especially critical, when both industrial and agricultural goods need to be exported from the nearby region at the same time. The urgent need to increase the capacity of elevators for the ports of Chornomorsk, Reni and Olvia, as well as the ports of the Sea of Azov, in particular, the construction of a new elevator in the port of Mariupol, which is a timely strategic decision, has been substantiated. It was noted that at present most of the country's seaports are expected to increase the transshipment of food cargo of all kinds. To predict the volumes of transshipment of grain cargo at the Berdyansk and Mariupol seaports, based on the analysis of data from the state enterprise "Administration of the Sea Ports of Ukraine", forecast models (trends) are proposed that contribute to the growth of production capacity and competitiveness of agricultural products of the adjacent agro-industrial region. It is shown that the forecast for the next 2-4 years is optimistic – subject to a good grain harvest, the transshipment of grain cargo by 2025 in the Berdyansk and Mariupol ports can reach 2,000 and 1,300 thousand tons, respectively, that is, increase compared to 2021, respectively, 5 and 1.3 times. The conducted SWOT-analysis made it possible to identify and evaluate the factors influencing decision-making on the possibility of developing the Mariupol seaport. On the basis of analytical data, a long-term forecast was made for the further development of the transport and logistics component of the seaports of the South-East region of Ukraine, which will expand and improve port services aimed at increasing its throughput. Among the most important measures is the construction of an elevator in the Mariupol seaport, which will help increase the quality and safe transportation of agricultural products in the chain from the producer to the end consumer. The main measures aimed at increasing the competitiveness of the Mariupol port were identified, including: construction of complexes for transshipment of grain, containers, vegetable oil; dredging, construction of hydrotechnical bank protection structures; reconstruction of berths 2-4 and 14-15 of the port; reconstruction of the nearby railway station Mariupol-Port.
- ДокументOPTIMIZATION OF PRESS-GRANULATOR WORK IN SMART TECHNOLOGIES SYSTEM(2022) O Gaponyuk, A Aleksashin, G GoncharukIt has been repeatedly tested and proven that granulated feed and granulated semolina have a number of advantages over loose feed, since there is no self-sorting of components, losses during transportation and loss of nutrients during storage is reduced. The effective effect of such compound feeds is higher than that of loose feeds by 10-15% due to an increase in the level of sanitary quality and an increase in the digestibility of nutrients. In addition, up to 3...4% of liquid components can be introduced into the compound feed during granulation, compared to 1...2% for loose compound feed. At present, there is a tendency towards an increase in the share of production of granulated feed. The technology of granulating feed allows you to ensure stable uniformity, improve sanitary and hygienic indicators, increase nutritional value, increase shelf life, and minimize losses during its transportation and distribution. All this affects both the consumption of compound feed and the performance of animal and poultry rearing. At the same time, the main equipment for the production of mixed feed pellets is a pellet press. The task of controlling the press granulator as part of SMART technologies is to determine and implement such a ratio of steam consumption and the initial product, in which the indicators of the granulation process such as productivity, specific consumption of steam and electricity, as well as the quality properties of the granules would correspond to the required values. According to the most important practical recommendation for conducting the technological process of granulation, it is to provide the required conditions for conditioning with steam, liquid components in accordance with the properties of the initial processed product. At the same time, the hydrothermal treatment of compound feed affects, practically, all indicators of the granulation process and the quality of its final product. An analysis of the dependence of productivity on steam consumption obtained for various compound feed recipes allows us to conclude that it is possible and expedient to search for the optimal position of the regulating body for supplying steam to the pellet press mixer. At the same time, it is necessary that the productivity of the press tend to the maximum depending on the position of the regulating body for supplying steam to the press, and the magnitude of the current load of the main drive motor, which mainly determines the energy intensity of the process, was limited in a given range of values at zeroing of the corresponding compound feed recipe: The increment in the filling time of the cooling column between the cycles of the unloading device, which characterizes the performance of the pellet press, can be used to indirectly evaluate it and be used as an output indicator in the control system for the granulation process. The search algorithm for the optimal granulation mode consists of two parts: the stepwise start algorithm (bringing the system into the search zone) and the search algorithm for the optimal granulation mode. It is proposed to use the SMART-INDIVIDUAL system, which is equipped with a module with a regulation for monitoring parameters of equipment according to passport characteristics. At the same time, the system maintains an archive and controls the timing of maintenance.
- ДокументINFLUENCE OF GRAIN QUALITY INDICATORS ON THE FLOUR QUALITY INDICATORS AT THE LABORATORY MILLING(2022) D Zhygunov, S Sots, Y Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan LiIn the conditions of high competition in the flour market, the development of models that allow to predict the quantitative and qualitative indicators of flour during grain milling and to understand the correlation between grain and flour quality indicators is extremely relevant and requires efforts in this direction. 64 samples of wheat grain from mills situated in different regions of Ukraine, grown in 2019 and 2020 and straight flour obtained from this wheat in the laboratory at the mill MLU-202 were investigated. The data obtained confirmed great variability of grain and flour quality indicators which can depends on many factors: from agro-climatic condition and variety features to milling flow diagram and tempering conditions before milling. Wheat quality indicators are shown next results: test weight values ranged from 727 to 845 g/l, vitreousness – from 25 to 83%, initial moisture content – from 10.4 to 13.7%, protein content – from 11.3 to 17.2%, ash content – from 1.35 to 1.73%, gluten content – from 17.6 to 38.3%, gluten deformation index – from 46 to 96 units and Falling Number – from 309 to 500 seconds. Analyzing of correlations between grain quality indicators and flour quality indicators shown: the direct extra high correlation between grain protein content and flour protein content (r=0.95) and also between grain gluten content and flour gluten content (r=0.87); average correlation between ash content of grain and ash content of flour (r=0.68). According to milling properties was found: average correlation of initial grain moisture content and flour yield (r=0.52), a direct high correlation between grain vitreousness and the ratio of reduction and break flour (r=0.70), and an inverse average correlation of test weight with ratio of break and reduction bran (r=–0.61). It has been established that the flour strength W is affected by a set of grain quality indicators: grain protein content with high coefficient correlation (r=0.70), grain gluten content and grain Falling Number with average correlation coefficients – r=0.53 and r=0.56, respectively. For other rheological indicators, such as stability, water absorption capacity and P/L, no high correlation coefficients were found, since their values depend on a complex of various indicators of grain. The obtained correlations can be used to improve the efficiency of grain blending before milling, to substantiate the modes of tempering, grinding, and flour mixing stage in existing mills, as well as to design a milling flow diagram for new mills.