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- ДокументFOOD MARKETS AND FOOD SECURITY: SCIENTIFIC BASIS OF FORMATION(2018) N. Kordzaia, B. YegorovToday, the publicity and the scientific community, businessmen and officials pay much attention to the food security problem. However, despite this, it is not solved. This problem has even become global. An analysis of the existing approaches to the definition of “food security” is given in the article. A more systematic and comprehensive definition of this term is formulated on the basis of this study. Moreover, the legislation of the world’s countries, in particular Ukrainian legislation, aimed at solving the food security problem are investigated. A food market forming mechanism is first proposed in the work. It depends on the impact of international politics and political conditions in the country, as well as on the state structure and level of state regulation. This mechanism includes three main interrelated elements: the organizational and economic food production mechanism, the degree of technological development, and the population`s lifestyle. Also a model is developed for the formation of food security through the formation of food markets.
- ДокументCOLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES(2018) O. Cherevko, V. Mykhaylov, A. Zahorulko, A. Zahorulko, A. BorysovaColor characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and therapeutic and prophylactic properties, according to the suggested recipe. The ratio of the components in the first composition is 60 : 30 : 10, in the second, 65 : 25 : 10, and in the third, 55 : 40 : 5. The resulting compositions were controlled by the control (apple paste). To dry the compositions obtained, it is proposed to use a roller IR dryer based on a flexible resistive film electric heater of emitting type. The prepared paste compositions are reddish-orange according to the color characteristics determined. Color characteristics of dried three-component fruit and berry pastes are also determined. The wavelength of composition 1 is 498 nm, and those of compositions 2 and 3 are 620.5 and 589.4 nm, respectively. The first composition is bluish-purple, with tone purity 34.7 %. Composition 2 is red (34.8 %), composition 3 is bluish-red (34.6 %). The comparison of the color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying as for the brightness and tone purity of the samples indicates a slight change in brightness within 2—6 %. Reduction of the color purity to almost a half is due to the drying shrinkage of the mass of raw materials and obtaining a visual color of the compositions that is attractive for a consumer. According to the results of expert evaluation of the quality indices of dried three-component fruit and berry paste compositions, a certain advantage is determined of the dried composition with the following ratio of components in the recipe: apple, cranberry, hawthorn — 60 : 30 : 10 (composition 1). The suggested compositions of dried three-component fruit and berry paste are recommended for use in food rations as an independent product, as well as for manufacturing flour products, soft drinks and spirits, confectionery and bakery products.
- ДокументBASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITY(2018) N. Penkina, L. Tatar, А. Оdаrchеnco, V. DemchenkoThe analysis and comparative description are carried out of varieties of brewing barley light malt and type 90 hops from domestic and foreign producers, as the main plant raw material that forms the quality of beer. The quality indexes of malt samples and hop pellets have been tested for compliance with applicable standards.The obtained results indicate that the varieties of barley malt are homogeneous grain mass, do not contain moldy and damaged grains, weed impurities, have a color from light yellow to gray to yellow. Ten samples of malt of various grades for beer production have been studied in terms of mass fraction of moisture (3.2–3.7%), mass fraction of extract in dry matter of fine malt (82.4–87.5%), degree (0 9–1.2%), the mass fraction of protein substances in dry matter of malt (9.1–10.1%), the Kolbach index (39.1–40.2%), the amount of nitrogenous substances (0.70–0, 74%). It has been established that the quantitative content of β-glucans significantly differs in different varieties: the minimum amount is contained in the malt Château Wien, the maximum is Pilsner Weyermann and Munich.According to the research results, it has been established that barley malt varieties have a pronounced malt aroma and sufficient fermentative activity and can serve as the base in the mash in the production of beer. It is proved that malt samples have an acceptable amount of toxic substances and radionuclides that will not affect the quality of the finished product. In assessing the quality of varieties of hop pellets by organoleptic indicators, the mass fraction of moisture and α-acids, it is established that the samples have the values of the indicators within the permissible limits. The samples have a cylindrical shape of different hues and approximately the same size; pure hop aroma, without an off-aroma; the color on the surface and at the boundary of the pellets meets the requirements of the standard. The mass fraction of α-acids is in the range from 3.0 to 12.7 %. It is revealed that bitter and aromatic hops are used for pellet production. The samples Magnym and Hallertau Perle are classified as bitter varieties. Hop pellets of the varieties Premiant and Sladek are bitter and aromatic.According to the results of the determination of quality indicators, the following ones have been identified as the best: malt – Munich, Pilsner, Carabohemian, hop pellets – Bramling Cross, Mandarina Bavaria and Magnym. The proposed varieties of malt and hops allow obtaining beer with high organoleptic characteristics, colloidal stability and expand the range of the industry by creating new varieties to meet the needs of the consumer.
- ДокументMASS TRANSFER IN FERMENTATION PROCESSES(2018) A. Shevchenko, A. Sokolenko, O. Stepanets, O. BilykThe peculiarities of anaerobic fermentation processes with the accumulation of dissolved ethyl alcohol and carbon dioxide in the culture media are considered in the article.The solubility of CO2 is limited by the state of saturation in accordance with Henry’s law. This, with all else being equal, limits the mass transfer on the interface surface of yeast cells and the liquid phase of the medium. A phenomenological model of the media restoration technologies based on the unsaturation index on СО2 is developed. It is shown that this restoration in the existing technologies of fermentation of sugar-rich media occurs, to a limited extent, in self-organized flow circuits, with variable values of temperatures and hydrostatic pressures, due to the creation of unsaturated local zones.It is shown that increasing the height of the media in isovolumetric apparatuses leads to an increase in the levels of flow circuits organization and to the improvement of the desaturation and saturation modes of the liquid phase and intensification of mass transfer processes. Among the deterministic principles of restoring the saturation possibilities of the media, there are forced variables of pressures with time pauses on their lower and upper levels. In such cases, the possibilities of short-term intensive desaturations in full media volumes, the restoration of their saturation perception of CO2, and the activation of fermentation processes are achieved. This direction is technically feasible for active industrial equipment.The cumulative effect of the action of variable pressures and temperatures corresponds to the superposition principle, but at the final stages of fermentation, the pressure and temperature values are leveled, so the restoration of the unsaturation state slows down to the level of the bacteriostatic effect. The possibility of eliminating the disadvantages of the final stage of fermentation by means of programmable variable pressures is shown
- ДокументINVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE(2018) N. Shmatchenko, M. Artamonova, O. Aksonova, S. OliinykThis article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of cryogenic origin were used, namely cryopastes from quince, apple, carrot, pumpkin, grapes, and cryopowders from rose hips, sea buckthorn, and grapes. It is shown that the use of plant cryoadditives makes it possible to increase the biological value and antioxidant properties of new types of marmalade. For new types of marmalade with cryoadditives, during its shelf life, these properties have not been studied earlier. However, it should be noted that such studies are necessary and relevant for solving the problem of preserving the quality indicators and antioxidant capacity of marmalade with cryoadditives. New kinds of marmalade have high organoleptic characteristics during the whole storage period. It is shown that the storage conditions of marmalade, according to current regulatory documentation, are suitable for new marmalade products, since the physico-chemical and microbiological indicators vary, but remain within acceptable limits. Thus, the moisture content decreases to almost 31%, the acidity rises by 12–16%, compared to freshly prepared samples. The content of reducing substances increases by 30–64%. It is determined that the value of the antioxidant capacity of all the samples developed is much higher – almost 2.3–8 times than the same figure for the control sample. After the storage period, the antioxidant capacity is reduced by 15–35%, but this data also significantly exceeds the antioxidant capacity of the control sample. Storage of marmalade with cryopastes and cryopowders for 90 days is possible, since all the basic physico-chemical, microbiological, and organoleptic indicators at the end of shelf life meet the requirements. Indicators of antioxidant capacity for them also remain at a fairly high level. New technologies of jelly-fruit marmalade with plant cryoadditives have been introduced at 4 enterprises. 2 utility model patents have been received, and regulatory documents have been developed and approved for the manufacture of new jelly products.