№ 121(7), September, 2016
Public date: 30.09.2016
Archive of journal: Articles count 138, 339 kb
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Description
We have performed an experimental study of the evaporation process at a temperature of 105 ° C for the egg white model solution in distilled water to evaluate the ratio of the heat transfer coefficient from air to water ratio mass transfer to the water surface into the air by evaporation from the free surface in a forced convection. Evaporation of the solution was carried out in a Memmert oven of class Basic (Germany) equipped with forced air circulation, the control panel with a display and a temperature control device. To determine the surface temperature at which the main evaporation of water from the process solution, the experiment conducted under the same conditions by measuring the average temperature of the layer of water sample, placed in a Petri dish in an oven with a sensor - DMM Mastech M838 series. It is found that the coefficient of heat transfer from air to water almost a thousand times greater than the coefficient mass transfer from the water surface into the air
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Description
The article presents data characterizing the composition of macro and micronutrients from secondary resources of pumpkin processing – pumpkin pomace. We have found that extracts of pumpkin are valuable raw materials for the production of food additives, as they contain proteins, dietary fiber, including pectin and protopectin, minerals, as well as such biologically active substances as vitamin C, β- carotene and P-active substances using nuclear magnetic relaxation, it is shown that pretreatment of pomace pumpkin in the microwave electromagnetic field of certain parameters before IR drying allows to transfer part of the bound moisture free moisture, that allows to intensify the subsequent process IR drying. We have developed an innovative technology of production of food supplements from pumpkin extracts, which is protected by Russian patent for the invention and having the “know-how” status. The article presents data describing the organoleptic and physical and chemical indicators of quality nutritional supplements, formulated according to the developed technological regimes
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Description
Healthy nutrition is the foundation of the nation and the most important factor affecting the length of human life. Therefore, the search and the use of new sources of food are important. One of such source is the ancient culture of quinoa (Chenopodium quinoa), known as a "qinoa", "quinva" or "rice quinoa. The uniqueness of the quinoa is its chemical composition, the absence of anti-nutritional substances and unpretentious in growing and harvesting. Currently quinoa is grown in more than 70 countries. In Russia, quinoa is not cultivated, although the presence of different agro-ecological zones of the plains to the highlands allows it to grow. In April 2014 quinoa was first planted in the Krasnodar region. In September, quinoa whisk acquired red and yellow. The seeds have a size of between 1 and 2.5 mm. Preliminary calculations yield was approximately 39hundredweight / hectare, which is the basis for the introduction of quinoa in a mass planting. Thus, quinoa can be grown in Russia in the Krasnodar region, thereby ensuring its own raw material base for development of new specialized foods (gluten-free) and prophylactic (high nutritional value) destination
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FOOD AND BIOLOGICALLY ACTIVE ADDITIVES FROM SECONDARY PLANT RESOURCE
DescriptionThe article analyzes technologies and production methods of food and biologically active additives from secondary plant resources developed in Russia and abroad. We have studied a classification of secondary resources resulting from the processing of vegetable raw materials. It is found, that the most interesting (in terms of macro and micronutrients) are secondary resources resulting from the processing of fruit, vegetables and grapes, in the manufacturing process of vegetable oil, flour and cereals industry. It is concluded that, despite a significant number of currently developed and implemented technologies, the development of relevant ones provides complex processing of vegetable raw materials, with the release of a wide range of food and dietary supplements, resulting in a number of physiologically and technologically functional properties
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EXPANDING THE RANGE OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON BUCKWHEAT AND QUINOA
DescriptionExpanding the range of flour confectionery products for people suffering from intolerance to wheat protein is relevant in the circumstances of import substitution. The domestic market of gluten-free confectionery products fully meets the demand of this category of people, which are dominated by sweet tooth children, requiring constant variety of confectionery. Therefore, the purpose of the work, which consists in expanding the range of pastry products based on buckwheat and quinoa, is relevant. The study presents a shortbread recipe based on buckwheat flour with different dosages of quinoa, a block diagram of the production and evaluation of the quality of the finished confectionery. Sensory evaluation of quality was carried out by a tasting analysis by a special system of scores: quantified indicators of quality - color, taste, smell, surface, shape and form in a break - is presented in the form of balls, followed by mathematical processing. We have defined physical and chemical indicators of quality biscuits, including moisture, alkalinity, absorption, fat and sugar content. Based on the assessment of quality of gluten-free shortbread we have set the optimal ratio of buckwheat flour and quinoa is equal to 70:30. The developed formulation will expand the range of gluten-free flour confectionery and can be adapted to the process and the equipment installed on the existing confectionery businesses
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NEW CONCEPT OF FORMATION OF VEHICLES RECYCLING
DescriptionNowadays, in Russia there is a problem of utilization of vehicles. The article has studied the various works proposed in the concept of creating "horizontal" system recycling vehicles. We have offered a different, "vertical" system concept, consisting of three subsystems, which together form a single waste management system
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OPTIMAL PARAMETERS OF TECHNOLOGICAL LINE FOR LOADING TOBACCO LEAVES INTO CONTAINERS
DescriptionThe article presents the research results on parameters optimization of technological line for loading tobacco leaves into containers. The aim of the research was decreasing labor expenses on preparing tobacco for artificial curing. This was achieved by line modernization utilized for loading tobacco leaves into containers. We have also developed working parts of technological line for automatic loading of tobacco leaves into containers. Researches on weight studying of tobacco leaves of 3 sorts zoned in the Krasnodar region have been carried out. Dispersion analysis has not revealed weight differences between sorts, therefore, further researches can be carried for one sort. Optimization of working part for loading tobacco leaves into containers was carried by analysis of regression equation obtained by bifactorial experiment. Irregularity of leaf position was taken as optimization criterion. It has been discovered that optimal regimes: transporter belt speed v=2,8m/s, number of transporter’s double movements n=19 min-1 can be used for uniform container loading by leaves. Researches on studying line capacity on leaves position irregularity revealed that maximal uniformity obtained when line capacity is 260 kg/h
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Description
Getting the maximum number of day-old chicks largely depends on the disinfection of hatching eggs. Disinfection of eggs is important in the complex of veterinary-sanitation activities carried out in poultry farms for the prevention and elimination of infectious disease in birds. The perspective of using ozone in the poultry industry is possible due to its advantages characterized in comparison with other chemicals. It was found that ozone has the special ability to retard the growth of fungi in the biological substrates, also slows the appearance of mold on the surface of the eggshell even at 90 % relative humidity. When making parameters and modes of electro-ozonation process of egg store poultry farms there were carried out experimental studies. After ozone disinfection of hatching eggs, total bacterial contamination of shell eggs decreased by 99.89 %. The relative error of the experimental values of the theoretical amount was 7 %. As a result of production tests we set quality parameters developed by the process of electroozonation egg store poultry farms: regulation time is 8 minutes, dynamic error is 0.9, overshoot rate is 4.5%, generalized integral RMS figure is 10.6 % . The findings suggest that there is a qualitative regulation of the distribution of ozone in the egg store
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DEVELOPMENT AND STUDY OF ANTIMYCOTIC MEDICATION
DescriptionThe article presents the results of development and study of antimycotic gel, containing herbal composition of the medicinal plants extracts. The drug's high fungicidal activity and thixotropic properties are shown
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ESTIMATION AND SELECTION OF THE MOST OPTIMAL VARIANT DRAINING PONDS
DescriptionThis article gives estimation of drying (liquidation) ponds with subsequent selection of the most optimal variant. For example, ponds № 1, 2 have the calculations for the four drainage options: bottom outlet, using a mobile diesel pumping stations, through the siphon outlet, as well as the combined option of draining (via a bottom outlet and mobile pumping stations). The results of the calculation for each of the cases were examined; the article summarizes the estimated parameters, which allow to visualize and choose the most optimal variant of drying, depending on the time of evacuation