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- ДокументEdible film-forming coating with CO2-extracts of plants for meat products(2018) A. Soletska, K. Nistor, V. HevrykIn this work, a film-forming coating for natural semi-finished pork meat has been developed, which has barrier properties against microbial flora and free oxygen radicals. Polysaccharides such as agar, gelatin, cornstarch, and citrus pectin were used as components of a film-forming coating, as well as CO2-extracts of parsley and ginger. It has been found that the most effective is a coating with the following composition: agar – 0.25%, citrus pectin – 0.5%, citric acid – 0.5%, CO2-extract of parsley or CO2-extract of ginger – 0.1%. This coating prolongs the shelf life of natural semi-finished pork meat at a storage temperature (–1…+1)°С for 2 days compared with the traditional technology.Studying the effect of the film-forming coating developed on the organoleptic properties of meat has shown that on the 7th day of storage at a temperature (–1…+1)°С, there were no signs of spoilage like putrid smell, greenish stain, and sliminess that were observed in the samples without coating. The study of the effect of the coating on the microbiological parameters of the meat has shown that the best microbiologcal stability that does not exceed the allowable values after 7 days of storage at a storage temperature (–1…+1)°C is that of the sample covered with the film-forming coating with a CO2-extract of parsley. The study of the effect of the film-forming coating on the physical and chemical properties of meat has shown that peroxide number of its fat content is lower by 0.007% of iodine, and the acid number of its fat content is 0.39 mg KOH/kg of fat lower compared to the values of these parameters in the meat samples without coating. Besides, during storage, the mass loss in the meat samples covered with the coating developed was about 6 % less, thus reducing drying loss.
- 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.
- ДокументHydrodynamic and energy parameters of gas-liquid media(2018) A. Shevchenko, O. Stepanets, A. Sokolenko, O. BilykThe paper presents the results of studies related to determining the interconnections between hydrodynamic and energy parameters of gas-liquid media. The whole scope of information about them taken together allows evaluating the prospects of searching for new technologies and their improvement. In the studies, phenomenological generalizations of theories that comply with Archimedes’, Henry’s, Pascal’s laws and the superposition principle have been used to determine the driving and resistance factors when circulation circuits of media appear. It is shown that the energy potential of the latter results from the dissolution of the gas phase and the synthesis of the dispersed gas phase during self-organized or forced processes. These two causes are interrelated, but their manifestations are different. The presence of a dispersed gas phase, regardless of the form it appears in, a priori means the presence of a driving factor in the creation of circulation circuits, whereas the presence of a dissolved gas phase is only the root cause of the formation of the dispersed gas phase. In anaerobic processes, gas phase is represented by carbon dioxide, and in aerobic, by air or nitrogen from the composition of air and CO2. The total driving potential of circulation circuits is determined by the gas-holding capacity that, in turn, depends on the intensity of the synthesis of the dispersed gas phase, on the geometry of the media volumes, and on the physical properties of the phases. The gradient by the level of saturation of the liquid phase by the gas phase is determined basing on their physical and chemical properties and by the hydrostatic pressures of the liquid phase. The boundary saturation depends on the gas phase pressure in the supraliquid volume and the hydrostatic pressure. It is shown that a factor that intensifies mass-exchange processes is the relative rate of emergence of the bubbles in the gas phase. Calculation formulae are developed to estimate the gas-holding capacity and driving factors in the form of Archimedes’ buoyant forces. It is pointed out how important circulation circuits are in creating desaturation and saturation zones of media in order to improve the living conditions for microorganisms.
- 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.
- 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.
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