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- ДокументTHE DEVELOPMENT ADVANCED GRANULATION TECHNOLOGY OF COMPOUND FEEDS(2019) B. Yegorov, N. BatievskayaThe advantages of using granular mixed fodders in comparison whith the loose сompound feeds have been analyzed in the article. A detailed analysis of the production of granulated feed in the world and in Ukraine for the last ten years has been presented. The article is dedicated to the justification of the use of granulation technology in the feed industry. The advantages and disadvantages of granulation technology are presented, as well as the structural scheme of the traditional technology of production of granulated mixed fodders with the receipt of granules grains is considered. The detailed analysis of technological processes of the traditional technology ofgranulated mixed fodders production with the receipt of granule grains with the description of technological regimes of each process has been given. The main disadvantages of traditional technology of granulated feed production have been considered and possible solutions of these problems are presented. As the development of the feed industry is characterized by the intensification of technological processes aimed primarily at improving sanitary quality, the methods of preliminary wet-heat preparation of mixed fodder, in particular, the application of expansion to the granulation process, have been presented as the basis for further development of the advanced granulation technology. The advantages of using expansion, the principle of the expander and the technological features of the process have been considered. The generalization of the conducted analytical and experimental studies allowed to develop the advanced technology of granulation in the form of a blend granulated crumb, which will increase the output of finished products. The technology for the production of granulated сompound feed in the form of a blend granulated crumb and expanded crumb have been presented in the article. The description of technological processes and technological regimes (moisture of products, use of sieves, vapor pressure, steam consumption, duration, etc.) have been presented too. The physical and microbiological characteristics of granulated and expanded feed, as well as granulated grains and expanded grains are given.
- ДокументTHE IMPROVEMENT OF THE WATER TREATMENT TECHNOLOGY FOR THE KVASS PRODUCTION(2019) O. Dulka, V. Prybylskyi, S. Oliynyk, A. Kuts, O. KovalenkoThe composition of water significantly affect the flow of the process and the main indicators of the finished drink. The article presents the results of theoretical and experimental researches on improvement of the technology of preparation of drinking water for the production of non-alcoholic fermented beverages, in particular, bread kvass. The high efficiency of the application of natural minerals – clinoptilolite, rock crystal and activated carbon with combined treatment of water in the technology of bread kvass is proven. The quality and usefulness of the product depend on the content of its impurities. The integrated action of investigated materials with adsorption, ion exchange and redox properties provides water conditioning and achievement of the intensification of the technological process and high organoleptic qualities of the finished product. The work presents the physical-mechanical characteristics of the investigated materials, technological parameters of treatment, the influence of filter materials on the organoleptic and physical and chemical parameters of water and finished product. The article also gives a taste-aroma profile of bread kvass, made from the use of prepared water. The materials of the conducted research testify to the expediency of water treatment for the production of bread kvass in the sequence of clinoptilolite, active coal, rock crystal with a filtration rate of 8–15 m / h. In this case, the total iron content is reduced by 5 times, the total stiffness decreases by 75%, permanganate oxidation is 9 times. It has been established that such processing allows for high organoleptic qualities of prepared water and end product and increases the tasting score of bread kvass by 7 times, with no unpleasant taste and aroma that is characteristic of chlorinated water and decreases the turbidity of the beverage as a result of a decrease in the overall rigidity of water.
- ДокументTECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS(2019) D. Fedorova, L. Diachuk, K. PalamarekThe article is focused on researching and developing a technology of new pasty food products based on vegetable and fish raw materials made from powders of hydrobionts. The article presents the results of an experimental study into the effects of both domestic and imported hydrobiont powders on the organoleptic properties and chemical composition of new food products ‒ vegetable paste and fish and vegetable paste. It was experimentally established that the use of hydrobiont powders in the production of pasty food products allows increasing the content of essential nutrients and contributes to the solution of fundamental problems of disorders caused by the deficiency of calcium and iodine, omega-3 PUFA and nutritional fibers in human nutrition. The analysis of experimental data shows that the consumption vegetable paste and fish and vegetable paste products with hydrobiont powders, according to to the recommended nutrition standards for the population of Ukraine, provides from 25 to 123% of daily intake of iodine, from 20 to 30% of calcium and from 6 to 30% of daily intake of essential nutrients ‒ synergists of assimilation of iodine and calcium, which improves their bioavailability and makes it possible to classify such products as prophylactic. The use of semi-finished fish and plant powder products made from domestic fish Gobiidae and hydrobiont powders by Rieber Food Ingredients, a Norwegian company, enables the production of vegetable paste and fish and vegetable paste food products with high organoleptic quality parameters. These new technologies of food products can be recommended for introduction in catering establishments and industrial food production.
- ДокументTHE ROLE OF SOIL MICROBIOCENOSIS IN THE COMPOSTING OF THE ORGANIC COMPONENT OF THE MUNICIPAL SOLID WASTE(2019) G. Krusir, T. Shpyrko, О. Sagdeeva, V. ZakharchukIn order to increase the efficiency of composting the organic component of solid municipal waste as a highly effective biotechnological method, and to compare the characteristics of the processes, it is suggested to use soil as an inoculum, as a microbiological additive - an extract from the soil. The original compost mixture is a multicomponent system, the decomposition and transformation of which depends on the functioning of a microorganisms complex, in particular, fungal and bacterial microflora. Since the main component of the organic fraction is cellulose, it is expedient, along with the definition of the total number of the microflora bacterial and fungal components, to determine the number of cellulose-decomposing microorganisms. An estimation of the change in the compost mixtures’ microbial population has been made, which shows that bacteria dominate over fungi in compost mixtures. A similar microbial complex is observed in soils. The article presents the results of the study of the soil microbiocenosis qualitative and quantitative composition in order to use it as an inoculum in the process of composting the organic part of solid municipal waste. The influence of microbiological additive on the process of the organic waste composting for acceleration in mesophilic and thermophilic temperature regimes with controlled parameters was studied. The results of the conducted studies allow us to conclude that the organic waste composting with the microbiological additive is appropriate, both in the case of thermophilic and in the case of mesophilic regimes. The period of the compost maturation with the use of a microbiological additive is 6 weeks. It was shown that the microbiological complex accelerates the process of composting the organic component of solid municipal waste by 3.3 times for the thermophilic regime and by 2.1 times for the mesophilic conditions of composting process, which testifies to the efficiency of its use in the operation of the solid municipal waste processing in order to improve the general level of environmental safety.
- ДокументUSE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS(2019) O. Topchii, Ye. Kotliar, T. Honcharenko, A. Petryna, O. TarasiukNowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.