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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.
- 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.
- 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.
- 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.
- 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.