Сontents
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OPTIMIZATION OF APPLE POMACE DRYING IN VIBROBOILING LAYER MULTISPECTRAL MACHINE
Z.V. Vasilenko, V.I. Nikulin, M.M. Kozhevnikov, L.V. Lazovikova, L.A. Loboreva, I.V. Matyulin
The method for determination of operating parameters of apple pomace drying in vibro-boiling layer multispectral machine is described. The given method allows to achieve maximum capacity of dry product per unit area of the gas distribution grid.
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THEORETICAL AND PRACTICALBASICS OF TECHNOLOGY OF DRIED POTATOPUREE
A.M. Mazur
Feasibilityof processing potatoesfor manufacturing dried potato puree is substantiated. In laboratory and production conditions at the JSC "Mashpischeprod" ( Maryina Gorka, Belarus) there were chosen the most suitable potato varieties used for processing into dried potato puree.The nature of changes in reducing sugars and dry mattersin tubers during the storage was also discovered. The binding components of the cell – poliuronide fraction of pectic substances and starchare foundto be responsible for the structural properties of the tissues of raw and processed potatoes. The number of damaged cells and consistency of the finished product in the manufacture of dried potato puree in the form of flakes andgranulated materials was determined by microscopic examination.
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INTENSIFICATION OF THE PROCESS OF PRIMARY FERMENTATION OF BEER WORT BASED ON THE APPLICATION OF GROWTH ACTIVATOR ? CHLORELLA PYRENOIDOSA
E.M. Morgunova, E.V. Rodin, J.S. Nazarova
Possibility of using dried chopped chlorella alga as a source of bioactive substances for brewing yeast activation has been examined. Influence of chlorella alga on physiological characteristics of yeast has been studied.
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DEVELOPMENT OF PRODUCTION TECHNOLOGY OF MEALS AND CULINARY PRODUCTSWITH THE USE OF CANNED GERMINATED GRAIN
Z.V. Vasilenko, M.L .Zenkova, O.V. Matsikova, O.O. Nazarova, T.N. Bolashenko
The physicochemical parameters of the quality of canned products on the basis of wheat and triticale have been investigated, energy value has been calculated. The possibility of using canned products based on wheat and triticale in the production technology of meals and culinary products has been studied.
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THEORETICAL AND PRACTICAL BASES OF THE USE OF RAPESEED OIL FOR FRYING HALF-FINISHED PRODUCTS
A.M. Mazur, T.V. Prohortsova, M.F.Ban
Actual production of rapeseed and rapeseed oil in the Republic of Belarus, characteristics of rapeseed oil, physicochemical quality factors of sunflower and rapeseed oils and half-finished goods: crackers, chips, snacks have been studied. By planning experiment there have been determined optimal conditions for roasting (temperature and period of time). Characteristics of the obtained finished products such as crackers, molded chips and snacks are described. Possibility of using rapeseed oil for frying is revealed.
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DEVELOPMENT OF PHYSICOCHEMICAL PARAMETERS OF MILK-VEGETABLE ICE CREAM DURING FREEZING
A.V. Zgursky, G.E. Polischuk
The article deals with regularities of the development of physicochemical parameters of milk-vegetable ice cream during freezing of mixtures with different amounts of pumpkin dry substances. Recommended amount of pumpkin dry substances (4–5%) assuring effective saturation of milk-vegetable mixtures by air, fine distribution of air in the final product over a period of 7 minand resistance to melting has been determined. Freezing regularity with different amounts of vegetative raw materials dry substances for mixtures containing pumpkin puree and pumpkin powder is proven to be almost identical. Super-whipping effect has been determined at long term freezing of vegetable blends. Technological efficiency of vegetable raw materials in comparison with modern stabilization system is considered to be sufficiently high. It results in efficient dispersion of air phase and stability of ice cream structure.
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EFFECT OF MODIFIED STARCHES ON THE QUALITY OF FERMENTED BAKERY GOODS
Z.V. Vasilenko, M.M. Petuhov
The article reveals the results of experimental studies of the effect of modified starches (emulsifying hot and cold swelling) on the gluten of high grade wheat flour M54-25 and the quality of fermented bakery goods that were produced from the flour under study using dough method. Reasonability of introducing modified starches into the formula of fermented bakery goods to improve their quality is substantiated.
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FORMULATION OF BACTERIAL PROBIOTIC PREPARATION FOR MANUFACTORING FERMENTED DAIRY PRODUCTS
T.L. Shuljak, O.I. Skokova, N.F. Korotchenko, N.A. Golovneva, N.V. Mikulich, E.V. Borisenko
Investigations has been made concerning the effect of different compositions of bifidus and lactic-acid bacteria strains included in starter microflora on organoleptic and physicochemical characteristics of fermented dairy products: time of fermentation, titratable and active acidity, relative viscosity, moisture-retaining power, presence of diacetyl and acetoin. The most promising compositions of bifidus and lactic-acid bacteria strains that can be introduced into bacterial probiotic preparation for manufacturing fermented dairy products for functional purpose have been determined.
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ANALYSIS OF GROATS MILL OPERATION FOR INCREASING EFFICIENCY OF USING OAT GRAIN
D.M. Sycheva, E.V. Danilchenko
The paper discusses the problems of increasing efficiency of using porridge oat at the operating plant. The features of the operating procedure of oat processing into non ground oats and cereals that do not require cooking are studied. Efficiency of particular steps of technological process is considered. Quality of raw materials and finished products is analyzed. Specific recommendations for increasing efficiency technological process are proposed. Basic rates of output for the enterprise are substantiated.
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QUALITY ANALYSIS AND PROSPECTS OF USING LUPINE SEEDS OF BELARUSIAN SELECTION
L.V. Rukshan, E.S .Novozhilova, D.A. Kudin
Anatomic and chemical composition, organoleptic, physicochemical and technological parameters of the quality of seeds of low-alkaloid lupine of five varieties of crops gathered in different years, selected and grown in the Republic of Belarus have been studied. It has been found that the most promising lupine variety for making flour is Ian. Comparative analysis of chemical composition, quality factors and technological properties of straight, whole-grain and graded lupine flour has been carried out. Possibility of using lupine flour in bakery products both instead of 10% - 30% of traditional flours and as a substitute for 25% - 50% of egg products has been shown. Technological methods for using lupine flour in manufacturing bakery, alimentary and bakery confectionery products are recommended.
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DETERMINATION OF OPTIMAL TECHNOLOGICAL PARAMETERSFOR PRUNE STORAGE
B.P. Bryshlyanova, T.N. Sapundzhieva, O.P. Karabadzhov
The process of prune storage with humidity of 45 % and 60 % at storage temperature + 4 ° C and -10 ° C with the use of polyethylene and vacuum polymer packing has been investigated. Optimal conditions for storage have been determined.
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APPLICATION OF FUNCTIONAL PLANTCOMPONENTSIN THE TECHNOLOGY OF BAKERY CONFECTIONERY PRODUCTS
M.R. Baeva
Formulas and technology for the production of nontraditional bakery confectionery products such as yellow cake, cookies and sugar-free sponge cakes containing functional components have been worked out on the basis of food additives of plant origin. Stabilized wheat germs and grout wheat flour, corn meal and soy-bean flour blends were used in the formulas. Sugar has been substituted by alternative sweeteners by 100 % and the quantity of fats has been reduced. Energy value of the developed bakery confectionery goods has been reduced by 19% -30 % in comparison with the existing ones. Nontraditional bakery confectionery products (yellow cake, cookies and sugar-free sponge cakes) are characterized by high content of biological active components such as vitamins, mineral dietary fibers and high organoleptic quality factors.
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ANTIOXIDANT ACTIVITY OF CRANBERRY PLANT EXTRACTS
D.V. Buhalova, L.D. Georgieva, A.I. Pavlov, M.R. Baeva, I.V. Milkova-Tomova
Antioxidant properties of aqueous extracts from cranberry Vacciniumvitis-ideae L. have been studied. It has been found that extracts obtained at 100 ° C for 10 min are characterized by highest antioxidant activity. The content of phenolic acids and flavonoids has been determined by HPLC analysis. The content of chlorogenic acid amounts to (664,00 ± 6,11) mg/g DW, while the highest quantities of rutin and quercetin for flavonoids were found to be (454,67±6,57) mg/g DW and (442,67 ± 6,57) mg/g DW respectively.
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STUDIES ON THE GROWTH OF BACTERIUM LISTERIA MONOCYTOGENES 7764 IN PEANUT PUNCH
T.N. Sapundzhieva
Provocation tests of the bacteria Listeria monocytogenes 7764 have been carried out in a new peanut product - peanut punchto study its susceptibility to the pathogen. The dynamics of Listeria growth within 14 days of peanut punch storage at 4 ° C has been studied. Because of possible cross contamination of the product resulting from incomplete heat treatment of peanut it is recommended to use chemical preservatives to guarantee stable safety of the product.
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ULTRAVIOLET SPECTROSCOPY OF HEAT-TREATED VEGETABLE OILS - SUNFLOWER AND SOYBEAN
K.T. Nikolova., I.V. Milkova-Tomova ,S.D. Ivanova, M.R. Baeva, G.D. Antonova
Kinetics of oxidation processes of repeated frying of half-finished minced meat raw materials in vegetable oils - sunflower and soya bean has been studied by UV spectroscopy. Oxidation degree of oil has been determined during six days on the basis of the content of peroxides, dienes and trienes. It is shown that in cooking oil accumulation of secondary oxidation products in sunflower oil is much higher than in soy oil.
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DEVELOPMENT AND INVESTIGATION OF NEW INSTALLATIONS FOR CLASSIFICATION OF POLYDISPERSE MATERIALS
A.V.Akulich, M.A.Kirkor, V.M.Lustenkov
Classification and designs of new installations for separating polydisperse materials into fractions are considered. Results of experimental studies of the process of classification of food polydisperse materials are presented. Influence of kinematic, consumption and design parameters of the process on grain-size composition of the received powders is also revealed.
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FEATURES OF GAS-FILLED doughFLOWIN CHANNELS OF DIFFERENT CONFIGURATION
Yu.S. Telychkun
Investigations were made into the influence of geometrical sizes and shape of the forming channel of a matrix on the parameters of extruded dough rope depending on gas phase concentration. Inlet area of the channel, channel, length and diameter of the channel, outlet area are considered. Specifications for the construction of the forming channel in extruding gas-filled dough are defined.
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CERTAIN ASPECTS OF SYNTHESIS OF PURPOSIVE MOVEMENT OF BIOMECHANICAL SYSTEMS
A.E. Pokatilov, Ju. Ju. Fedoseyev, А.А. Muzykantov, V.I. Zagrevsky, D.A. Lavshuk
Mathematical models of purposive movement synthesis have been developed for complete biomechanical systems representing human being musculoskeletal system and elastic gymnastic apparatus taking into account influence of the apparatus on a sportsman. Possible methods of the development of programmed control at kinematic and dynamic levels are determined. Function of an elastic apparatus that is a support in performing exercises is described from the point of view of synthesis of biomechanical system locomotion.
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