05.00.00 Technical science
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DEVELOPING THE METHOD FOR PRODUCING FUNCTIONAL TONIC DRINKS CONTAINING PECTIN
DescriptionMain technologic characteristics were developed for the production of functional tonic drinks containing pectin. Their component composition was justified. Their physical, chemical and organoleptic properties were determined
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The article gives the results of elaboration of the express method to identify high olein sunflower-seed oils based on nuclear-magnetic relaxation
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The problems of formation of nitrogen oxides during combustion of organic fuels in the boiler set out in the national and international literature in recent years. Chemical reactions and mathematical models that accompany the emergence of thermal, prompt and fuel NOx are discussed in this article. Impact assessment forms furnace boiler composition of the products of combustion of gaseous fuels cited by the authors
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DEVELOPING OF A TECHNOLOGY OF CHILDREN'S SAUSAGE PRODUCTS TO PREVENT THE LACK OF IRON CONDITIONS
DescriptionIn the article the results of working out the technology of children's sausage products are presented. The results of organoleptic, physical and chemical structure of ready-to-use goods and periods of storage are discussed
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The technology of processing of wheat flour, received from dry wind grain on device with periodic action with SHF–power for enriching of qualitative factors of flour, is offered in this article. The purpose is pointed out, the subject, object and methods of spent researches are described, the basic findings of investigation are resulted
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DEVELOPMENT OF THE TECHNOLOGY OF FUNCTIONAL BEVERAGES CONTAINING PECTIN BASED ON TOMATO JUICE
DescriptionThis article is about he development of functional beverages technology based on using tomato juice with apple and beetroot pectin concentrates
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The article presents the results of studies on the preparation of inflorescences of sunflower for production of food pectin extract. The authors study the influence of enzyme preparations on the organoleptic and physical and chemical parameters of hydropectin and the optimum parameters of enzymatic treatment, such as concentration of the used enzyme preparations, temperature and duration of treatment
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In the article we have developed a new technology for producing linseed oils by mixing linseed seeds of different varieties and method of calculation of the corresponding mixture. It also shows a comparison of indicators of the quality of the oils of specified fatty acid composition obtained by blending flax seed varieties and blending finished with linseed oils
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DEVELOPMENT OF TECHNOLOGY FOR OBTAINING MODIFIED LECITHIN
DescriptionThe necessity of developing the technology for production of modified lecithin has been presented in this article. Paramethes of obtaining lecithin with a high content of functional groups of the phospholipids has been shown. The basic directions of use of the obtained modified lecithin has been discussed
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The article provides experimental data, which help to substantiate the effectiveness and feasibility of application of plant resources, produced by the rubbing of the pears in the production process of puree as raw material for the production of secondary food additive. For the first time, with the use of pulsed NMR it is established that processing of secondary resources of pears processing in UHF EMF influence on the redistribution of bound and free moisture, i.e., the maximum transition was for linked moisture to free moisture, noted in the processing of secondary resources in UHF EMF with the rate of heating (increase in temperature) 0,4 °С/s to a temperature of 60 °С. It is established that such processing of secondary resources of processing of pears allows to increase the average speed of the subsequent IR-drying and reduce the time IR drying in 2 times in comparison with IR-drying of control sample (without pretreatment in UHF EMF). Pre-treatment of secondary resources of processing of pears to UHF EMF for the identified modes allows for their subsequent IR-drying to reduce the loss of vitamin C, 23.9% and P-active substances – by 20.6% compared with the control sample. We have developed technological modes of production of food additives from secondary resources of processing of pears, providing maximum preservation in its composition of thermolabile biologically active substances – vitamin C and P-active substances. On the basis of these studies, there was developed a set of technical documentation, including TU 10.39.25-423- 040801346-2016 "Food additive. Pear Powder" and a technological instruction for the production of food additives