Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers

The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range applied was in the range of 500–4,000 s -1. It was found that the intensity of functional groups absorption in the range of 2,500–3,500 s-1 is due to the valence vibrations of NH-, CH and S-H-groups, indicating the presence of free organic acids, aromatic substances. In addition, in the spectra of sour-milk dessert with plant-based fillers, an absorption intensity in the range of 1,470–1,335 s-1 is observed, which indicates the presence of soluble pectin. Proteins characteristics in the samples are observed at absorption in the range of 3,300–3,500 cm -1, which is due to the valence vibrations of the N-H bond in the -NH2 groups. The use of fruits in the form of a freeze-dried powder together with milk protein concentrate in the technology of sour-milk desserts helps reduce the content of free moisture, hence a stable structure. Sour-milk dessert with plant-based fillers is a system consisting of particles of different dispersion, which will affect its physical and chemical properties. In particular, there is a slight coarsening of whey proteins and redistribution between particles in the range of 1–10 nm and 1–100 nm. The use of plant-based fillers in the form of a freeze-dried powder in the technology of sour-milk desserts would not only improve its physical and chemical properties but also could make it possible to enrich the product with minerals. The mineral composition of the sour-milk dessert is marked by the calcium content (122 mg/100 g), potassium (97 mg/100 g), phosphorus (82 mg/100 g), sodium (50 mg/100 g), and sulfur, iron.

Effects of Different Carbon Dioxide-Modified Atmosphere Packaging and Low-Temperature Storage at 13 °C on the Quality and Metabolism in Mango (Mangifera indica L.)

Mangoes (Mangifera indica L.) were stored under four different carbon dioxide-modified atmosphere packaging (MAP) combinations at 13 ± 1 °C to investigate their effects on moisture distribution and content, physiological metabolism, as well as fruit quality. The mangoes stored under C7 combination (7% CO2 + 3% O2 + 90% N2) maintained respiration rate, inhibited the increase in 1-aminocyclocarboxylic acid-1-carboxylic acid synthase (ACS) content, and slowed down the senescence process of the fruit. The mangoes subjected to C7 combination also maintained higher firmness, protopectin, and free moisture content. The C7 combination suppressed the increase in soluble pectin and malondialdehyde (MDA) content, with the lowest weight loss. The yellowing rate of the mango pulp preserved under the C7 combination condition was significantly reduced, and the loss of vitamin C was reduced from the 0th to 6th day of storage. The treatment with lower carbon dioxide content was not as effective as C7 combination. In conclusion, 7% CO2 + 3% O2 + 90% N2 MAP conditions delayed pulp yellowing and biochemical characteristics and maintained firmness and free moisture content along with better quality of mango for 30 days at low temperature.

Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

This work evidences the expediency of marinade application based on blends of refined vegetable oils in the technology of natural marinated semi-finished meat products. Formulations of natural marinated semi-finished meat products using blends of refined vegetable oils (rapeseed, olive, and sunflower) enriched with the enzyme bromelain were developed in this work. Such formulations can provide the human body with the necessary amount of protein, released by enzymatic hydrolysis of the connective tissue proteins collagen and elastin catalyzed by the plant-based enzyme bromelain, as well as the necessary ω-3 and ω-6 polyunsaturated fatty acids, which are not synthesized in the human body but sourced from food and are one of the main structural units for many vital processes. The article presents the results of a study of organoleptic and physicochemical parameters of natural marinated semi-finished meat products from beef and pork. It is confirmed that the use of rapeseed oil and rapeseed:sunflower oil blend in a ratio of 70:30 produce the best organoleptic characteristics in both semi-finished beef and semi-finished pork: a tender, juicy texture, a pleasant taste and aroma, and an attractive appearance. It has been proven that the use of marinades based on blends of refined vegetable oils reduces the free moisture content and moisture-retaining capacity of the product, due to the presence of refined vegetable oils in the marinade, which contributes to the binding of moisture. The use of marinades based on refined vegetable oils can increase product yield. Vegetable oil, when used in meat marinade, mitigates the ill effects of acid inclusion. It dissolves well the aromas of added spices, and as it seeps through the structure of the meat, the oil gently envelops it, sealing in moisture and preventing drying out during cooking.

Obtaining and research of aluminosilicate sorbent

A technological scheme for the synthesis of an aluminosilicate sorbent in laboratory conditions using clay from the Semilukskoye deposit has been developed. When the sorbent sample is heated in the range of 30-225 ° C, a loss of free moisture occurs, in the temperature range of 405-550 ° C, bound water begins to evaporate and decomposition of organic substances occurs. The sorption of sodium sulfide by the sorbent surface has been studied. The constants ? and n are determined in the Freundlich equation A = 1.38 ? C1.19. Formed specific surface area S = 12.8 m2 / g. A comparative study of the acid-base properties of the surface of the synthesized aluminosilicate sorbent and diatomite Celite 545 60/80 MESH by the indicator method has been carried out. The adsorption on the acid-base centers of the synthesized aluminosilicate sorbent surface is higher than the adsorption on the diatomite surface. On the surface of the synthesized aluminosilicate sorbent, there are both acidic (pK = 1.7; 3.46) and basic (pK = 18.8; 9.2) Bronsted centers The pore volume of the synthesized aluminosilicate sorbent corresponds to 0.25 cm3 / g. This value is less than the pore volume of diatomite 1.86 cm3 / g.

Climate Smart Dry Chain for Food and Nutrition Security in Nepal

Global efforts to feed the burgeoning population have focused on increasing food production and access. In the meantime, FAO estimates about 1/3 food loss in the developing countries. To minimize these losses, grain storage techniques were investigated in an earthquake hit village in Kavre district of Nepal. Pesticide free moisture proof/airtight food storage bags were provided to 1,055 households using financial support from UNICEF-Nepal. Thirty-three households were identified who could store food grains for 6-month for this study. Maize and rice grains were stored in porous and in moisture-proof hermetic bags. Food grain samples were collected at the beginning and at 6-month and were analyzed for physical quality parameters, nutrients and mycotoxins. About 92% insect damage occurred in maize stored in porous bags which was prevented in triple layer hermetic Purdue Improved Cowpea Storage (PICS) bags. Insect damage in paddy remained low within 10% in both treatments. Major maize nutrient loss occurred through insect damage. The traditional practice was to use insect and mold infested maize as feed. Mycotoxins results showed that toxigenic molds develop in open storage of improperly dried grains especially maize. Fusarium-related mycotoxins associated with stunting were detected in maize samples using LC-MS/MS equipment. Mature grains should be dried sooner to processing moisture contents and packaged into moisture-proof hermetic bags (Dry Chain) to minimize postharvest loss. A clear policy implication is that use of improved low-cost Dry Chain technology should be promoted to enable quality food systems.

DESIGN FEATURES OF VIBRATION EQUIPMENT FOR DRYING HIGH-MOISTURE SEEDS

Significant difficulties arise in the process of post-harvest processing of high-moisture seed raw materials, in particular, in the process of drying seed lots of vegetable and melon crops such as squash, zucchini, pumpkin. Natural properties and preparatory technological operations cause the initial moisture content of seeds in the range from 55% to 75%, which is mainly due to unbound free moisture. For storage of sowing batches of seeds humidity should make 10% thus duration of postharvest processing and bringing of seeds to conditional properties should be carried out within days after the beginning of harvesting. Of all the branches of the agro-industrial complex, melon seed production remains the least mechanized, and its level of mechanization does not meet the requirements of modern production. Due to the lack of special equipment in the laborious processes of growing seeds and its refinement, machines are used that are not designed for this, which leads to large losses of seed material and its quality. The main reason for this situation is the lack of complete information, scientific research and substantiation of techniques, design and operating parameters of machines and their working bodies. Information that generates contradictions is often encountered. This is due to the lack of generalized theoretical and experimental studies of the drying process of high-moisture seed raw materials in the post-harvest period, which negatively affected the development of equipment and technological lines. In view of the above, the need for technical means for post-harvest treatment should be determined in terms of the need to process the entire crop on farms. All seeds of the harvested crop, which require a long stay in the dryer during the technological process, are subject to drying. The article presents a new design of a vibrating dryer and describes the features of its operation when removing moisture from seed materials from 55% to 10%.

A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

The paper proposes a model for the process of free moisture crystallization in beef within the framework of the Debye concept with establishment of dependencies of model parameters on the initial moisture content. Model adequacy was validated by comparison of the calculation results with the results of the experiments on determination of values of heat capacity and phase transition enthalpy in beef with different initial moisture obtained by the differential scanning calorimetry method. It is shown that the end of free water phase transition in beef with initial moisture in a range of 37% to 80% occurs at a temperature of 243 К. Calculation dependencies of parameters of the model used for calculation of beef heat capacity are presented.

Determination of the content of free and attached moisture in spent grain

Experimental data on the kinetics of drying of raw brewer’s grains from the Maykop brewery for two temperature regimes of 60°C and 55°C are presented. The dry matter content is 12,7%. The drying agent speed is 4,5 m/s. The purpose is to determine the content of free and attached moisture in brewer’s grains obtained as a waste in the production of beer using classical technology. Analysis of the drying curves and drying rate curves has shown that free moisture is removed when the moisture content changes from the initial 687,4% to 360%; with a further decrease in the moisture content, the attached moisture is removed. A moisture content of 360% is assumed to be at the interface between the first and second drying periods. The average free moisture content is 47%, that of the attached one is 53%. A significant amount of the attached moisture indicates insufficient destruction of the cellular structure of the material.

THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk coagulation (250–1100 IMCU per 100 kg of milk), cheeses were obtained with an increased moisture content (55–57%), excessive acidity (pH 4.8–4.9) and texture defects (incoherent, crumbly, with separation of free moisture). This is due to the formation of a weak curd, which releases moisture poorly during processing. The use of an increased dose of MCE makes it possible to obtain a denser curd, better releasing moisture. Cheese produced with a high dose of milk-clotting enzymes (2000–2800 IMCU per 100 kg of milk) had a lower moisture content (52–53%) and lower acidity (pH 5.0–5.1). The protein matrix is more hydrated in these cheeses, which ensures its better water holding capacity and a more homogeneous and cohesive texture. The use of an increased dose of MCE with a high total proteolytic activity (Fromase) gives undesirable consequences in the form of accelerated proteolysis of cheese mass proteins, rapid loss of functional properties of the cheese, and a decrease in the shelf life of cheese (less than 60 days). Cheese production using an increased dose of MCE with a low level of total proteolytic activity (Chy-max M) allows achieving a low level of proteolysis during cheese ripening and increasing its shelf life.

STUDY OF THE KINETICS OF DRYING BREWER’S SPENT GRAIN

Исследована кинетика сушки сырой пивной дробины – вторичного продукта ООО «Белореченский пивоваренный завод» (Россия, Краснодарский край). Сушка проведена в двух температурных режимах – 60 и 55°С. Скорость сушильного агента при вынужденной конвекции составляла 4,5 м/с. Содержание сухого вещества определено по ГОСТ 31640–2012 в лабораторных условиях и составило 12,9%. Измерение убыли массы при сушке проведено с интервалом 5 мин. Общее время сушки навески пивной дробины в количестве 50 г – 420 мин при режиме 50°С, 360 мин – при 60°С. Среднее значение конечной влажности пивной дробины составило 11,85%. Построены кривые сушки и скорости сушки. Скорость сушки при удалении свободной влаги в первом периоде сушки, мин–1: при 60°С – 3,5, при 55°С – 3,0. Установлено, что содержание связанной влаги составляет в среднем 57% от массы влаги в навеске пивной дробины, свободной влаги – 43%. Анализ структуры навески пивной дробины под микроскопом до сушки и после нее подтвердил факт, что в исследованном материале количество связанной влаги больше, чем свободной. Наличие частиц размером 5–7 мм свидетельствует о значительном количестве клеточной влаги в неразрушенных капиллярах. Дальнейшее совершенствование технологии переработки пивной дробины должно быть направлено на разрушение клеточной структуры материала после его механического обезвоживания. The kinetics of drying of the crude brewer’s spent grain – a secondary product of LLC «Belorechensky brewery» (Russian Federation, Krasnodarregion) has been studied. Drying is carried out in two temperature modes – 60 and 55°C. The speed of the drying agent under forced convection was 4,5 m/s. The dry matter content was determined according to GOST 31640–2012 in laboratory conditions and was 12,9%. Measurement of mass loss during drying was performed at an interval of 5 min. The total drying time of the brewer’s spent grain sample in the amount of 50 gis 420 min at 50°C, 360 min – at 60°C. The average value of the final moisture content of brewer’s spent grain made up 11,85%. Curves of drying and drying speed are constructed. Drying speed when removing free moisture in the first drying period, min–1: at 60°C – 3,5, at 55°C – 3,0. It was found that the content on average of bound moisture is 57% of the mass of moisture in brewer’s spent grain, free moisture – 43%. Analysis of the structure sample of brewer’s spent grain a microscope before and after drying confirmed the fact that the amount of bound moisture in the studied material is greater than the amount of free moisture. The presence of particles of 5–7 mm in size indicates a significant amount of cellular moisture in undisturbed capillaries. Further improvement of the technology for processing brewer’s spent grain should be aimed at destroying the cellular structure of the material after its mechanical dehydration.