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- ДокументANTIMICROBIAL BIODEGRADABLE PACKAGING FOR SLICED BAKERY(2021) О. Shulga, A. Chorna, S ShulgaIn the modern minds of the advanced ecology and safety of food products control, it is relevant the development of antimicrobial biodegradable packaging. The article presents the results of the antagonistic action of nanodispersed titanium dioxide powder (TiO2) at the warehouse of biodegradable packaging for bakery products on the living of microorganisms (Escherichia сoli, Bacillus subtilis, Candida albicans, Aspergillus niger). It is known there are developments on the use of antimicrobial substances of both organic and inorganic origin, the microbiological action of the substances used have an effect on pathogenic, opportunistic, fungi, gram-negative and gram-positive bacteria. We found that the introduction of 1% TiO2 r into the molding solution allows to give the package antibacterial properties, as it inhibits the development of Escherichia coli and Bacillus subtilis, as there is a delay in the growth of their colonies compared to the sample without packaging with TiO2. According to the results of provocative testing, biodegradable packaging with a content of 1% TiO2 has an inhibitory effect on Bacillus subtilis. In addition to antimicrobial properties, the package under study must also have barrier properties, so the vapor permeability of the presented package was determined. The study results show that the addition of 1% TiO2 slightly reduces the vapor permeability, but the increase in the concentration 2–5% of TiO2 causes an increase in vapor permeability from 4.7 to 5.2 mg / (m∙h∙kPa). The vapor permeability of the presented biodegradable antimicrobial packaging is due to the presence of pores, the number and size of which were determined experimentally. Thus, nanodispersed TiO2 in the amount of 1% in the molding solution of the biodegradable coating is an effective antimicrobial component for antimicrobial coatings, which does not impair their barrier properties.
- ДокументUSING RAW POTATO PEEL IN THE PRODUCTION OF EXTRUDED FEED ADDITIVE(2021) O. Tsiundyk, B. Iegorov, A. Lapinska, L. FihurskaThe paper is concerned with some aspects of processing raw potato peelings. It presents the dynamics of potato production in the world and in Ukraine, and analyses the figures on yields of this crop. Methods of processing potatoes at Ukrainian enterprises have been considered. It has been found that the bulk of the waste (15–60%) is formed during peeling raw potatoes. Methods of utilisation of potato peelings have been analysed. Problems of using fresh potato peel in the diet of farm livestock have been analysed. The technological operations of potato waste processing have been considered, and it has been substantiated how practical the method of extrusion is. The advantages of manufacturing an extruded feed additive with the use of potato peel have been shown. The physical properties, chemical composition, and term of storage of fresh potato peel have been determined. It has been found that fresh potato peel is poorly storable and hardly flowable, so it must be processed within 48 hours. To produce an extruded feed additive including crushed wheat grain and fresh potato peel in the ratio 9:1, a step-by-step scheme has been developed. The physical properties, the content of individual nutrients and minerals, and the shelf life of the extruded additive have been determined. It has been established that manufacturing the feed additive by the method suggested allows increasing the product’s nutritional value, prolonging its shelf life, improving its sanitary quality, technological properties, and conditions of feeding potato peel to livestock. It has been found that when the amount of potato peel introduced is 10% and that of crushed wheat grain is 90%, the optimal moisture content is 16.5%. Besides, this ratio results in the minimum energy consumption and in a coefficient of expansion high enough. During extrusion, the physical properties change: the moisture content, angle of repose, and bulk density decrease, while the flowability increases, which makes the feed additive suitable for use in the feed products technology. Besides, extrusion of the feed additive is accompanied by reduction in crude protein, crude fibre, and crude fat. It has been established that the shelf life of the additive is 4 months
- 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
- ДокументMILK LIPIDS AND SUBCLINICAL MASTITIS(2021) V. Danchuk, V. Ushkalov, S. Midyk, L. Vigovska, O. Danchuk, V. KorniyenkoThis article deals with the process of obtaining quality raw milk by analyzing its lipid composition. The lipid composition of raw milk depends on many factors, among which, first of all, is the species, the composition of the diet and the physiological state of the breast. In recent years, a large amount of data has accumulated on the fluctuations of certain lipid parameters of milk depending on the type, age, lactation, diet, time of year, exercise, animal husbandry technology, physiological state of the lactating organism in general and breast status in particular. Factors of regulation of fatty acid composition of raw milk: genetically determined parameters of quality and safety; fatty acid composition of the diet; synthesis of fatty acids by microorganisms of the digestive tract; synthesis of fatty acids in the breast; physiological state of the breast. The milk of each species of productive animals has its own specific lipid profile and is used in the formulation of certain dairy products to obtain the planned technological and nutritional parameters. Diagnosis of productive animals for subclinical mastitis involves the use of auxiliary (thermometry, thermography, electrical conductivity) and laboratory research methods: counting the number of somatic cells; use of specialized tests; microbiological studies of milk; biochemical studies of milk. The biochemical component in the diagnosis of subclinical forms of mastitis is underestimated. An increase in body temperature implies an increase in the intensity of heat release during the oxidation of substrates, sometimes due to a decrease in the intensity of synthesis of energy-intensive compounds. There are simply no other sources of energy in the body. The situation is the same with certain parts of the metabolism, which are aimed at the development of protective reactions to the etiological factor aimed at the defeat of the breast. That is why the biochemical composition of breast secretions in the absence of clinical signs of mastitis undergoes biochemical changes and the task of scientists is to develop mechanisms for clear tracking of such changes, identification of animals with subclinical forms of mastitis and effective treatment.
- 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%.
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