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- ДокументSPECIFIC FEATURES OF THE TRACE ELEMENT COMPOSITION OF THE CULTIVATED FLAX AND SOME OF ITS WILD RELATIVES(2021) I. Poliakova, N. Sinyaeva, V. LyakhControlling the content of trace elements in human food is a major problem. Lack of them, as well as their excess, can seriously affect a person’s health. Commonly, people do not receive enough minerals they need. Though these minerals are found in products of both animal and plant origin, many ethnic groups have a significant preference for plant food, which is very often obtained from cereal plants. Not infrequently, though, these plants are poor in mineral elements, or a specific processing technology depletes a product of minerals. This article shows the content of such trace elements important for people as zinc, copper, cobalt, and nickel in the seeds and leaves of cultivated flax (L. usitatissimum) and its three wild perennial relatives (L. austriacum, L. hirsutum, and L. thracicum). We focus on flax, because, besides containing valuable trace elements, it is also a source of unsaturated fatty acids which are no less important for the human body. To date, there is but little information on the content of certain trace elements in the seeds of cultivated flax, and practically nothing is known about their content in its wild relatives, which are used mainly as decorative verdure. It has been established that the seeds contain 37.1-64.2 mg/kg of zinc, 5.3-9.3mg/kg of copper, 2.9-7.3mg/kg of nickel, and 1.4-3.3mg/kg of cobalt. In the leaves, these trace elements are present in far smaller amounts (1.1-4.3mg/kg). The highest in these trace elements is the wild species L. thracicum, and the lowest is L. austriacum. It has been found that in the plant material of cultivated flax, the ratio of the microelements under study was similar to that in the wild species. Zinc predominates in the flax seeds, but in the leaves, it exceeds other elements only insignificantly. Generally, both cultivated flax and its three wild relatives can be viewed as valuable and worthwhile sources of zinc, cobalt, copper, and nickel.
- ДокументPURIFICATION OF WATER-ALCOHOLIC MIXTURE WITH MODIFIED NATURAL MATERIALS(2021) S. Oliinyk, L. Tarasyik, I. Samchenko, A. Kuts, O. DulkaThe aryticle presents the results of theoretical and experimental research on improving the technology of purification of water-alcohol mixture with natural modified minerals for the production of vodka. The methods and main filtering materials used in alcohol technology have been considered, the inefluence of natural efficiencies of modilification has been determined. Methods for determining physicochemical parameters, cationic-anionic composition of the sort, method of modification of natural obsidian and natural zeolite clinoptilolite are described. The paper presents the main unit specific costs of hydrochloric acid solution for removal from the surface of ash elements and limestone inclusions, drinking water and prepared for washing material, water-alcohol mixture to establish an equilibrium strength value to prevent dilution of the sort. The influence of modified natural materials on physicochemical parameters and cationic-anionic composition of sorting before and after its purification by modified obsidian and clinoptilolite in comparison with quartz sand is shown. Achieving a positive effect of cleaning and improving the transparency of sorting in the technology of filtration with modified natural minerals. The predicted resistance to changes in the physical and chemical parameters of the sorting after its aging in critical conditions and the control sample and the array of parameter stock to the critical limit is determined. It was found that filtering the sort with modified obsidian allows to increase the shelf life by two months, modified clinoptilolite - by 4 months. Modification of natural obsidian and clinoptilodite allows for reduced specific consumption of hydrochloric acid and prepared water in preparation for the main cycle to increase filtration efficiency by 10-15% and get vodka with higher transparency by 0,1-0,2 units and improve the microcomponent composition of the finished vodka
- ДокументCHANGES IN QUALITY OF AMARANTH GRAIN IN THE PROCESS OF POST-HARVESTING PROCESSING AND STORAGE(2021) G. Stankevich, N. Valentiuk, L. Ovsiannykova, D. ZhygunovOne of the ways to solve the problem of deteriorating human health can be the widespread use of plant products, among which the most valuable are vegetable oils, including amaranth oil. It contains a complex of vitamins, micro- and macroelements, unsaturated fatty acids and essential amino acids and a unique natural biologically active substance, squalene, which performs a number of key functions in the human body. However, post-harvest processing of amaranth grain, in particular drying, and its subsequent storage in different conditions can significantly impair its valuable natural properties. The research presents the results of studies of changes in the chemical composition and microbiological characteristics of amaranth grain in the process of drying and storage in different conditions, which will ensure its guaranteed quality during storage. The effect of drying amaranth to humidity of 9% at temperatures of 50 °С and 60 °С , has been studied on the total amount of saponified substances, content of squalene, linolenic, linoleic, oleic, palmitic and stearic acids, which were determined by gas – liquid chromatography. It has been found that after drying amaranth grain there is a decrease in the content of saponified substances by 10% and squalene by 14% compared to freshly harvested grain, and the content of free fatty acids in the unsaponified fraction remains unchanged. When storing amaranth during the year at temperatures of +5 °С, +15 °С and +25 °С and relative humidity of 55% and 75%. Changes in the content of such basic indicators of grain quality as protein, starch, fiber, fat, ash, as well as acid number and acidity of fat were determined. At the same time, the protein content decreased by 13.5%, starch by 8.7%, fat by 29.0%. The content of fiber and ash has not changed. Under the same storage conditions, there was also a significant deterioration in the quality of fat -acid number increased by 6.9 times, the acidity of the alcohol extract by 2.9 times. When storing amaranth at a temperature of +5 °С and a relative humidity of 55%, the decrease in the content of the main components was significantly smaller and amounted to 8.1% for protein, 2.9% for starch and 4.2% for fat. Under the same conditions, the activity of microorganisms is significantly reduced, which allowed to recommend these storage conditions for industrial use.
- ДокументSTATE AND PROSPECTS OF PROCESSING OF SECONDARY RAW MATERIALS OF WINE-MAKING IN UKRAINE(2021) L. Osipova, O. Radionova, L. Tkachenko, T. AbramovaThe analysis of the current state of processing of secondary raw materials of wine-making in Ukraine is given. It is proved that the latter is a rich source of biologically active compounds, including phenolic ones, which makes it possible to use it for the production of a wide range of products (raccoon, polyphenol extracts, tartaric acid, beverages, fertilizers, grape oil, cake, vitamin D, animal feed, food powder, abrasives) with high consumer value for various industries: food, pharmaceutical, perfume and cosmetics, chemical, feed, etc. In the light of modern research, the role of phenolic compounds as essential nutrition factors that cannot remain out of the field of view of physiologists, pharmacologists, and food hygiene specialists is shown. However, currently in Ukraine there are no specialized enterprises for complex processing of secondary raw materials of winemaking; traditional technologies are not effective from a technological, economic and environmental point of view, which indicates not rational use of resources and loss of material resources; there are no systematic studies on physical and chemical, microbiological, Toxicological composition in order to determine the optimal direction of its use. A limiting factor is also the lack of comparative analysis of innovative domestic and foreign technologies for processing secondary raw materials of winemaking. In the vast majority of cases, in particular, combs and pomace are taken out of control to agricultural land without special treatment, which leads to acid soil erosion and pollution of the environment with metabolites of micromycetes, increasing one of the global problems of mankind-environmental. At the present stage of technological development, there are a number of innovative developments in the field of processing secondary raw materials, in particular grape pomace, in order to obtain biologically active additives, the limiting factor for the introduction of which is the lack of domestic and expensive imported equipment. A promising way to solve the existing problems is to create a mechanism that will unite the interests of wineries (producers of secondary raw materials of winemaking), processing enterprises (producers of products from secondary raw materials of winemaking), scientists and potential consumers of innovative products. Consolidation of the above-mentioned institutions and enterprises is possible by creating clusters for the development and implementation of innovative technologies and equipment
- ДокументTHE COMPARATIVE STUDY ON TWO COMMERCIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR ETHANOL PRODUCTION FROM HARD-TO-FERMENT SUGAR-CONTAINING RAW MATERIALS(2022) O. Koval, S. Oliynichuk, T. LysakThe growth of bioethanol production in Ukraine is practical for both environmental and economic reasons. To reduce the cost of bioethanol production from sugar-containing raw materials, in particular, sugar beet molasses, it is effective to use high gravity wort and osmotolerant yeasts strains. Due to long exposure to high temperatures during sugar production and because of changes in the composition during storage, molasses accumulates compounds that adversely affect the function of yeast cells. For this type of raw material, a yeast strain should be found that will not only withstand high concentrations of sugars or the finished product, but will also be more resistant to inhibitors. The use of two industrial yeast strains (Deltaferm® AL-18 and Y 5007 (K-7)) for fermentation of high gravity molasses wort has been considered. It has been determined that sugar beet molasses, which is hard-to-ferment, can be used to produce ethanol from high gravity wort if some corrective measures are taken, in particular, resistant producer strains are used. It has been found that the yeast Deltaferm® AL-18 has a longer lag phase and consumes 50–60% of carbohydrates from the medium by 24 hours later than the yeast strain Y 5007 (K-7) does. It has been established how the parameters of the wash change depending on what yeast strains ferment high gravity wort based on hard-to-ferment molasses. It has been found that when using high gravity wort obtained from low-quality molasses, the yeast strain of foreign selective breeding does not allow achieving the calculated alcohol content in the fermented wash. According to the research results, under the same fermentation conditions, the distiller’s yeast strain Y 5007 (K-7) is more effective in fermenting high gravity wort based on hard-to-ferment molasses. Unlike it is with dry yeast, the industrial use of this strain according to the classical two-stream fermentation scheme does not require additional investments.