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- ДокументTHE CURRENT STATE AND TRENDS OF PROCESSING SECONDARY RAW MATERIALS OF WINEMAKING IN UKRAINE(2021) L. Osipova, A. Khodakov, O. Radionova, L. Tkachenko, T. AbramovaThe current state of processing secondary raw materials of winemaking in Ukraine has been analysed. It has been shown that these materials are a rich source of bioactive compounds. This allows using them to manufacture a wide range of products (oenological tannin, food oenocolourant, polyphenolic extracts, tartaric acid, beverages, grape oil, vitamin D, protein, animal feed, food powder, fertilisers, abrasive materials, etc.) with high consumer value for various industries: food, pharmaceutical, perfume and cosmetics, chemical, compound feed, etc. In the light of modern views, phenolic compounds contained in large quantities in grape stems and pomace have been shown to be indispensable factors in nutrition and treatment. It has been noted that in today’s Ukraine, there are no specialised enterprises for complex processing of secondary raw materials of winemaking. In particular, unprocessed grape stalks and pomace are in most cases uncontrollably carried away to farmlands. This leads to acid erosion of the soil and to polluting the environment by micromycete metabolites, which but exacerbates one of mankind’s global problems, the environmental one. It has been concluded that traditional domestic technologies of processing secondary raw materials of winemaking are technologically, economically, and environmentally ineffective. There is no comparative analysis of innovative domestic and foreign technologies and equipment for processing secondary raw materials of winemaking. Modern innovations to obtain bioactive additives and other products cannot be introduced, since there is no necessary home-manufactured equipment, and imported machines are too expensive. Besides, there is but weak interaction among wineries, research institutions, business structures, and administrative authority. Cluster ideology has been suggested as a basis to organise comprehensive processing of secondary raw materials of winemaking in Ukraine. This will unite the interests of wineries (producers of secondary raw materials), processing enterprises (manufacturers of products from secondary raw materials), research institutions, and potential consumers of innovative products
- ДокументTHE POTENTIAL OF URONIDE HYDROCOLLOIDS FOR THE FORMATION OF SENSORY CHARACTERISTICS OF HEALTH PRODUCTS FROM HYDROBIONTS(2021) T. Manoli, T. Nikitchina, A. Menchinska, Zh. Cui, Ya. BaryshevaThe article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings. The relevance of the composition of natural high molecular weight polysaccharides, such as sodium alginate and low-esterified pectin, to promote the improvement of sensory characteristics of culinary products from aquatic organisms in the menu of fish restaurants is shown. The objectives of the study were to obtain a jelly filling of viscous consistency, followed by the formation of a stable, elastic gel for using in the technology of aquatic products. Obtaining a jelly filling involves det-ermining the parameters of the preliminary preparation of hydrocolloids; study of the influence of technological par-ameters on the sensory characteristics of the gel. Creating a dry mixture of sodium alginate and low-esterified pectin with salt and sugar was necessary to ensure the dispersion of particles of dry hydrocolloid powders to prevent sticking when swelling in water at a temperature of 18-20 ° C for 15 minutes. Intense swelling of the mixture occurs in the first 10 minutes of hydration.The degree of swelling reaches 5.8%; further increase in time has almost no effect on the swe-lling process. The swelling kinetics of the hydrocolloid mixture was evaluated by determining the tangent of the angle of inclination tangent to the curve describing the degree of swelling. The rational mass fraction of calcium ions for the formation of a transparent gel of stable, homogeneous, elastic consistency, which is 0.3-0.4% of the 10% solution of calcium chloride, was experimentally established. It was studied that dispersions with a mass fraction of a mixture of alginate: low-esterified pectin substances - 1.8% have a viscous consistency with a dynamic viscosity of less than 0.94 Pa • s, which is important for the implementation of technological operations of transportation and packaging of jelly fillings. The conditions and speed of gelation, which provide the finished culinary products with high sensory cha-racteristics and elastic consistency due to the regulated melting temperature, which is provided by the composition of uronide hydrocolloids, have been studied. It was found that the strength of the gel more than 140 g forms a mixture of hydrocolloids with a mass fraction of from 1.6 to 1.8%.
- ДокументCOMPOSITION OF BIOACTIVE COMPOUNDS FOR CULTIVATION OF BRASSICA JUNCEA CZERN(2021) L. Krichkovskaya, P. Lysak, M. Bobro, V. Dubonosov, Yu. Gritzaenkocultivation of plant food objects, in particular, Brassica juncea czern (mustard seeds of the talisman variety). In addition, the issue of recycling of the most concentrated fermentation liquid, which is a waste after separation at the stage of growing a pure yeast culture, is solved. The growth-stimulating activity of "Humir-1", created on the basis of hydrated fullerenes (HyFn), (C60(H2O)n) and humates, as well "Humir-2" in which the mixture of hydrated fullerenes and humates was added to the supernatant of the fermentation fluid, in which a pure culture of yeast (strain Saccharomyces cerevisiae) was grown. Concentrated aqueous solutions of hydrated C60HyFn which are molecular colloidal systems of spherical fractal clusters, the structural unit of which is a strong, highly hydrophilic supramolecular complex consisting of a C60 fullerene molecule enclosed in the first hydrated shell containing 24 water molecules were used as a basis in “Humir” preparations. Humates, which is also part of the developed composition, in addition to stimulating growth, has a positive effect on the plant's immunity, helping to adapt to the environment and increase protection against its negative manifestations. The supernatant of the fermentation mixture, in which pure culture yeast was grown, is rich of vitamins, micro and macro elements, yeast residues, and also contains the dry matter of yeast rich in biologically active substances. The influence of the developed compositions on the efficiency of brassica juncea czern cultivation was studied in laboratory and field conditions on the basis of an experimental farm of the Dokuchaev Institute of Agriculture in Kharkiv region. As a result of research, it has been proved that the developed drug "Humir-2", in addition to increasing the yield of brassica juncea czern, increases photosynthetic activity, increases germination and germination energy. As a result, plants have a powerful developed root system and a significantly increased assimilation area of the Leaf.
- ДокументINFLUENCE OF THE HYDROTHERMAL TREATMENT TEMPERATURE CONDITIONS ON POULTRY MEAT(2021) O. Synytsia, L. VinnikovaThe poultry production is growing rapidly every year. Having a rapid pace of development and reproduction, and greater affordability, the poultry products are in high demand from the population. In this regard, the industry is in demand for deep processing of poultry meat, which is not only economically feasible, but also makes it possible to expand the scope of use of this product. The complex morphological structure of the poultry complicates its use as the main raw material for meat products, and poultry meat is mainly sold in the form of natural semi-finished products with a limited shelf life. It is possible to expand the range of poultry products through the production of canned food. A new technology for the production of pasteurized canned poultry meat was developed at the Department of Meat, Fish and Seafood Technology of the Odessa National Academy of Food Technologies. This technology involves hydrothermal treatment of the raw materials, hot boning, mixing of components of the formulation and pasteurization. This article reveals the issue of the first stage of production, namely the establishment of rational meat hydrothermal treatment conditions. The problem of choosing the heat treatment conditions is extremely important, because depending on the process conditions and the final heating temperature, the transformation of the components and the properties of the finished products differ significantly. The paper studies the effect of temperature in the range from 65 to 95°C in 5°C increment on the rate and degree of cooking of collagen, the formation of the required structure of the product (hydrogel base filled with individual muscle fibers), hardness and tenderness of meat. It is established that the optimal processing temperature of poultry meat is 65°C. The meat processed at this temperature had the highest degree of collagen cooking, the highest viscosity of the broth, the lowest shear stress, and the best organoleptic characteristics.
- ДокументPOLYAMIDAMINEPICHLOROHYDRIN APPLICATION FOR ECO-SAFE WATERFAST AND WATERPROOF FOOD PACKAGING PAPER PRODUCTION(2021) V. Osyka, N. Merezhko, L. Koptjukh, V. Komakha, S. KniazThe paper presents the research results on the properties of the pulp coniferous and deciduous wood composition in its original state and paper made from it, proposes a mechanism to increase the waterfast and waterproof food packaging paper by surface treatment with a composition based on polyamidepichlorohydrin with polyvinyl alcohol and urea. The study was conducted in order to ensure an increase in the consumer properties of packaging paper, since when packaging materials encounter food products, their structure can change under the influence of moisture, steam, and gas. Polyamidaminepichlorohydrin was used as the main component of the composition for paper processing, as functional additives: polyvinyl alcohol and urea. The above-mentioned starting materials are environmentally friendly, since foreign inclusions in food packaging materials would pose a serious danger to human health and life, as well as to the brand image of the product in which they would be detected. It was proved that high waterfastness and waterproofness, as well as the necessary level of barrier, protective and operational properties of packaging material for food products cannot always be obtained by introducing a significant amount of polyamidaminepichlorohydrin, so the paper investigated the mechanism of interacting cellulose fibers of paper with polyamidaminepichlorohydrin, and also proved the possibility of its use to obtain packaging paper with a given set of properties. It was found that the consumption of up to 4–6% polyamidaminepichlorohydrin provides the main increase in the mechanical strength of packaging paper, both in wet and dry conditions. The resulting waterfast and waterproof material can be used for food packaging.
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