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- ДокументTHE EFFECT OF THE ELECTROMAGNETIC FIELD OF EXTREMELY LOW FREQUENCIES ON THE QUALITY OF WHEAT GRAIN(2022) Yu. Kovra, G. Stankevych, А. BortaThe paper presents the results of studies of how the electromagnetic field (EMF) of extremely low frequencies (ELF), magnetic induction of the EMF, and the duration of processing and storage affect the quality characteristics of wheat grain of the cultivar Shestopalivka harvested in the Odesa Region in 2018, 2019, and 2020. Treatment of grain with the EMF of the frequencies 20 and 30 Hz and with magnetic induction of 5 and 10 mT for 2–20 min reduces the germination capacity of wheat, as compared with the control, by 1–12%. As an exception, in several experiments, the germination capacity increased. The biggest increase (by 14%) was observed when the duration of treatment was 12 minutes, the frequency 30 Hz, and the magnetic induction 5 mT. Treatment of grain for 6 min with the EMF at the frequencies 10–28 Hz and with magnetic induction showed that at 10, 18–24 Hz, the germination capacity increased by 1–5%, but after 15 days, at the frequency 12–26 Hz, the germination power increased by 1–9%. A month later, with the frequency 18, 20, and 28 Hz, the germination power exceeded the control by only 2–7%, and after 10 months of storage, only the experiment with the frequency of treatment 24 Hz was at the control level. With all other frequencies, there was a significant decrease in grain germination. It has been established that treating grain 15 days prior to sowing at 14–22 Hz increases the germination capacity by 7–9%, and it reaches the values 92–94%. In the grain treated with the EMF at 10–30 Hz and stored for 14 months at the controlled air temperature 9–23°C and the relative humidity 33–82.5%, the protein content on a dry basis did not change compared with the control (16.5%). Storage of grain treated for 6 minutes with an EMF at 10–30 Hz, the magnetic induction being 10 mT, allows increasing the gluten content by 1.07–1.21 times, as compared with the control. The biggest increase in the amount of gluten is achieved at the frequency 16 Hz. Even under unfavourable conditions, at the temperature 23°C and relative air humidity 82.5%, the gluten quality goes up by 27.65 conditional units of the device VDK (1.49 times) and becomes as high as the gluten quality of grain that was preserved under far better conditions, at 9°C and the humidity 33 %. When grain is EMF-treated for 6 min at 10–30 Hz, with the magnetic induction being 10 mT, under different storage conditions, this most often affects the content of stearic and gondoic acids. The biggest changes in them were noted during storage at 9°C and the relative air humidity 82%: gondoic acid increased by 12.5–18.7%, and stearic acid decreased by 15.5–25.0%. Under any other conditions of EMF treatment and storage of wheat grain, changes in fatty acids are within the allowable error.
- ДокументCOMPARISON OF TECHNOLOGICAL PROPERTIES OF DIFFERENT WHEAT SPECIES(2022) D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan LiFor the widespread introduction of different species of wheat into processing, it is necessary to understand the features of the physicochemical properties of these wheats, which determine the behavior of the grain during its milling and the obtaining flour during the dough making process. Technological properties of grain of four different wheat species and the laboratory milling flour obtained from them were investigated. It was found that according to grain quality indicators, milling properties and quality flour indicators, 4 species of wheat grain grown in the same agro-climatic conditions showed significant differences. Hard wheat with GPC-B1 gene (breeding line) has a superior baking strength due to the GPC-B1 gene, which significantly increases the protein content in grain (13.51%), gluten content (26.1%), test Zeleny (58 ml) and ash content (1.69%) compare to common hard wheat (Kuyalnyk variety). As a result, flour shown high values of: strength (W=396×10-4 J), high SRC in lactic acid (160%), high dough stability (>30 minutes), low degree of softening of the dough (43 UF). According to the obtained data, waxy wheat (Sofiika variety) consimilar with common baking wheat, excluding low value of Falling Number (FN=70 seconds). When determining on the alveograph, the dough is very tight (L<40 mm) due to high water absorption capacity (WAC=67.3%). The results of SRC test in sodium carbonate confirmed the high value of starch damage with the highest result (108%). Soft wheat (Bilyava variety) differs significantly from common hard wheat. In terms of wheat quality indicators, it can be attributed to medium bread-baking strength. Such flour characterized by less ash content (0.47%), but higher whiteness (70.7 units), less protein content (10.79%), less elasticity (Ie=44.3), but greater extensibility, resulting in a lower P/L ratio (0.83) and less water absorption capacity (WAC=52.7%). According to milling properties was investigated that hard wheat with the GPC-B1 locus and common hard wheat Kuyalnik shown similar results. The total yield of flours from these wheats during milling is above 70%, which indicates the economic feasibility of their processing into flour. During milling waxy wheat has a decrease in the reduction flour yield and an increase in the reduction bran yield. Absolutely different results in milling properties show soft wheat. The total yield of soft flour is less – 67.17% with significant increasing of break flour yield and decreasing reduction flour yield. Different properties of grain and flour determine the different end use of grain of each wheat species. Wheat with the GPC-B1 gene can be used in production of flour which is used in low-temperature technologies for the manufacture of frozen convenience foods and also as improver for increase the rheological properties of the dough or for pasta-making properties. For end use of waxy wheat (Sofiika variety) can be recommended in the production of pasta products. Although waxy flour can be used as regulator in flour blending for correcting the indicators of common baking wheat. Blends of flour from waxy wheat grain and flour from hard wheat grain with GPC-B1 gene are ideal for making frozen products. Soft wheat (Belyava variety) flour preferred for low moisture crackers, cookies and can be added in a small amount to special types of bread to give a lighter color to the crumb.
- ДокументEFFECT OF OXIDATION PRODUCTS AND OTHER PRECURSORS ON THE CONTENT OF 3-MCPD ESTERS AND GLYCIDOL ESTERS IN DEODORISED SUNFLOWER OIL(2022) A. Demydova, I. Levchuk, V. Yevlash, O. Aksonova, A. FoshchanThis paper investigates the effect of precursors on the formation of 3-MCPD esters (3-MCPD-E) and glycidol esters (GE) and discusses ways to reduce the concentration of these toxic esters in deodorised oils. As the content of oxidation products in sunflower oil increases, the amount of MCPD esters formed after deodorisation increases too: from 560 μg/kg (for oil with the peroxide value 1.06 mmol 1/2О/kg and the anisidine value 0.55) to 1290 μg/kg (for oil with PV=6.73 mmol 1/2O/kg and PAV=10.38). Thus, peroxides and aldehydes should be classified as the initiators of the formation of 3-MCPD-E. Accordingly, a way to reduce toxic 3-MCPD-E in deodorised oils is by preventing the formation of oxidation products during the extraction and processing of oils, or by reducing the content of oxidation products in oils before deodorisation. On the contrary, there is no correlation between the content of oxidation products and the amount of glycidol esters in deodorised oil. No relationship has been found between the content of natural antioxidants of oils, tocopherols, and the amount of 3-MCPD-E and GE. Increasing the pH of oils leads to a higher content of 3-MCPD-E resulting from deodorisation. As the number of acid groups increases, the amount of 3-MCPD-E increases too. Conversely, with bigger amounts of acid introduced into the oil, no additional quantities of glycidol esters are formed in the course of deodorisation.
- ДокументTHEORETICAL AND EXPERIMENTAL SUBSTANTIATION OF PREPARATION OF BIOACTIVE SUBSTANCES FOR PRODUCTION OF HIGHLY HOMOGENEOUS MIXTURES(2022) A. Мakarynska, B. IegorovThe paper supplies a theoretical base for the preparation of bioactive substances used to produce highly homogeneous mixtures. It presents theoretical and experimental data on the physical, technological, and chemical properties of vitamin preparations, carbonic and sulphuric acid salts of trace elements. The study has considered the interrelation, compatibility, and manifestations of the effects of synergism and antagonism, the one-sided and mutual influence of major and minor elements, vitamin preparations and minerals. It has been analysed how the composition of the premix, the filler, its properties affect the activity of bioactive substances. Besides, data are presented on how the moisture content, pH, temperature, and physical properties determine the degree of bioavailability of substances. It has been studied how big the particles are and how homogeneously bioactive substances are distributed when mixed with a premix filler. The size and shape of particles have been established to be essential factors when obtaining homogeneous mixtures. The characteristics of bioactive substances have been summarised, and their physical, technological, and chemical properties, the features of their preparation, and the technological stages of manufacturing premixes have been analysed. Based on this, classifications of bioactive substances have been developed for vitamin preparations and salts of trace elements. The step-by-step structure of the compound feed technological system that produces premixes has been described and compared with the earlier technologies. Based on the theoretical and experimental studies, reasons have been given for the classification of bioactive substances into three groups and for their proper preparation during premix production, depending on their bulk density, particle size, and percentage in the composition of premixes: 0.1–2.0 kg/t, 2.0–30.0 kg/t, 30.0–100.0, and more. It has been determined how particles of the premix components range in size (0.04–0.6 mm), and it has been established that the size of the filler particles should not exceed 0.8 mm. The problems of preparing bioactive substances in the premix production have been analysed, and it has been recommended how to solve them in order to obtain homogeneous mixtures, premixes, protein-vitamin supplements, and protein-mineral-vitamin supplements.
- ДокументDISINFECTION OF MARKETABLE EGGS BY PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS(2022) О. Pivovarov, О. Kovalova, V. KoshulkoMicrobiological purity of raw materials and finished products is one of the most important factors of food safety. The acceptable level of microbiological contamination is provided by a set of sanitary and hygienic techniques in the course of manufacturing, selling, and consuming food products. It has been suggested that eggs should be disinfected by treating them with plasma-chemically activated aqueous solutions in order to reduce microbial contamination of the egg surfaces and remove salmonella from them. The surface of eggs is disinfected with aqueous solutions activated by non-equilibrium contact plasma with the different time of activation of these solutions. Plasma-chemically activated aqueous solutions act as high-quality disinfectants. They contain an active substance (hydrogen peroxide) with the concentration of 100 to 700 mg/l, and have pronounced antiseptic properties. The studies have revealed that with the use of plasma-chemically activated aqueous solutions as a disinfectant, the number of bacteria and fungi on the eggshell is significantly reduced. For example, E. coli and S. Enteritidis were not found in samples at the peroxide concentration as high as 100 mg/l, while the total bacterial contamination and pathogenic microflora under study (E. сoli, Asp. fumigatus, S. Enteritidis) were absent at 300 mg/l concentration of peroxides. Besides, our research included bacteriological studies of marketable eggs in storage. Thus, plasma-chemically activated aqueous solutions with the peroxide concentration 300 mg/l, besides destroying the pathogenic microflora completely (as evidenced by the total absence of QMAFAnM, CFU/cm3, S. enteritidis, E. coli, Asp. fumigatus in the studied samples), had a long-term disinfection effect: no pathogenic microflora appeared on the surface of the eggs within a month. This will allow extending the shelf life of marketable eggs. The studies of microbiological parameters of the dirty eggshells treated with plasma-chemically activated aqueous solutions have shown that the 400 mg/l concentration of peroxides allows getting rid of coliform bacteria, staphylococci, salmonella, spore-forming microflora, which makes a product saleable. The outward appearance of raw materials improves as well, which indicates a wide range of applications of the proposed technology of egg surface disinfection.
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