scholarly journals Technology of using herbal ingredients for whey sauce

2021 ◽  
Vol 845 (1) ◽  
pp. 012092
Author(s):  
N A Gracheva ◽  
I A Skorkina
Keyword(s):  
Food Products ◽  
Fermented Milk ◽  
Nutrient Composition ◽  
Qualitative Composition ◽  
Resource Saving ◽  
High Quality ◽  
Biological Value ◽  
Structured Products ◽  
Nutritious Food ◽  
Processed Products

Abstract The study aims to provide high-quality and nutritious food products. The use of processed products of curd whey and herbal ingredients, in particular parsnips, in the development of recipe-component solutions for new structured products is advisable, since it enables not only to expand the range but also to combine the valuable nutrient composition and unique properties of these components, obtain a product of high nutritional and biological value. The authors have developed a resource-saving technology and investigated the qualitative composition of fermented milk sauce.

scholarly journals INTENSITY AND STRUCTURE OF INTRA-INDUSTRY TRADE IN AGRI-FOOD PRODUCTS OBSERVED IN POLISH AND EU FOREIGN TRADE WITH THE US

2019 ◽  
Vol XXI (4) ◽  
pp. 374-382
Author(s):  
Karolina Pawlak
Keyword(s):  
Food Products ◽  
Target Market ◽  
High Quality ◽  
Industry Trade ◽  
Vertical Trade ◽  
The Us ◽  
Processed Products ◽  
The Individual ◽  
The Eu

The aim of this paper was to investigate the intensity and determine the type of intra-industry trade in agri-food products of Poland and the EU with the US. Analysis was based on data coming from the Comext-Eurostat database applying the 6-digit HS classification in 2007 and 2018. The intensity of intra-industry trade was established using the Grubel-Lloyd index, taking the diversification of intra-industry trade into horizontal, high-quality vertical, and low-quality vertical trade into consideration. The individual types were determined applying the criteria of similarity in unit values in exports and imports, proposed by David Greenaway et al. [1994]. Analysis showed that trade in agri-food products of Poland and the EU with the US developed mainly following a model of inter-industry specialisation. Intra-industry trade was observed primarily in trade in highly processed products. Analyses of EU trade with the US indicate the greatest role of intra-industry trade in high quality differentiated products, which may hardly be supplemented by other goods, while in Polish trade with the US it was vertical trade in low quality goods, which may be relatively readily replaced by products coming from other countries, in turn potentially leading to the loss of Poland’s share in the target market.

scholarly journals Prospective areas of research in the field of production and processing of livestock products

2020 ◽  
Vol 11 ◽  
pp. 22-34
Author(s):  
M.I. Slozhenkina ◽  
◽  
I.F. Gorlov ◽  
Aliresa Seidavi ◽  
◽  
...  
Keyword(s):  
Russian Federation ◽  
Raw Materials ◽  
Molecular Genetic ◽  
Food Products ◽  
Farm Animals ◽  
Resource Saving ◽  
High Quality ◽  
Rational Use ◽  
The Russian Federation ◽  
Livestock Products

Aim. The purpose of this work is to substantiate the problem of increasing the efficiency of using the genetic potential of agricultural animals and birds in specific agroecological conditions of the south of the Russian Federation to increase the production of high-quality meat, dairy and poultry products. Material and Methods. The research was conducted using analysis of statistical materials, compari-son method, analogy and systematization, analysis and comparison of empirical material. Discussion. Application of the achievements of advanced science in the field of studying the complex molecular genetic structure, genetic variation, and detailed characterization of populations of breeds of farm animals and birds bred in certain geographical and climatic conditions is an im-portant area of animal husbandry. Scientific research involves the creation of resource-saving tech-nologies aimed at the expansion and rational use of genetic farm animals and birds bred in the southern territories of the Russian Federation, the development of mechanisms and methods to in-crease the efficiency of production and processing of livestock products, including production of functional food products based on regional raw materials. The novelty of the development in this di-rection lies in the fact that such detailed studies of the characteristics of genetic resources in Russian livestock and poultry farming, with the involvement of famous foreign scientists, are carried out on the basis of scientifically based approaches, methods and mechanisms for improving adaptive abili-ties productive animals and birds, breeding and their rational use in the southern regions of the Russian Federation, using modern molecular genetic methods, with the introduction of new ap-proaches to create optimal zoo-hygienic conditions for feeding and keeping will be carried out for the first time. Conclusion. The planned research is primarily aimed at obtaining high-quality food products, in-cluding functional ones, based on regional dairy, meat and poultry raw materials.

DEVELOPMENT OF RESOURCE-SAVING TECHNOLOGICAL LINE FOR OBTAINING HIGH-QUALITY PRODUCTS FROM PUMPKIN SEEDS

2019 ◽  
Author(s):  
В.В. ДЕРЕВЕНКО ◽  
Г.И. КАСЬЯНОВ ◽  
А.Д. НОВОЖЕНОВА ◽  
А.Б. БОРОВСКИЙ ◽  
Г.Х. МИРЗОЗОДА (МИРЗОЕВ)
Keyword(s):  
Heat Treatment ◽  
Systematic Approach ◽  
Raw Materials ◽  
Qualitative Composition ◽  
Resource Saving ◽  
High Quality ◽  
Pressing Method ◽  
Pumpkin Seeds ◽  
Public Catering ◽  
Object Of Study

На основе системного подхода с элементами функционально-структурного анализа рассмотрены традиционные схемы технологических линий для переработки плодов и семян тыквы с целью определения эффективности технологических операций. Выявлены недостатки при проведении гидроочистки семян тыквы от фрагментов плодов с их просеиванием через вращающийся ситовой цилиндр барабанной моечной машины и при подготовке масличного сырья к влаготепловой обработке – измельчению семян тыквы на вальцевых станках. В качестве объекта исследования были выбраны семена тыквы сортов Лазурная, Гитара, Штирийская масляная, Мускатная, Кормовая, выращенной в РФ и Таджикистане. Исследованы качественный состав СО2-экстрактов из семян тыквы, химический и аминокислотный составы СО2-шротов. Установлено, что в СО2-шроте из семян тыквы содержится, %: белка 22–25, липидов 6–13, углеводов 28–37. Представлены комплекс технологических предложений и высокоэффективная технологическая система на модульном уровне для осуществления рациональной поэтапной переработки семян тыквы с целью получения масла прессовым способом и последующим получением из жмыха СО2-экстрактов и высокобелковых СО2-шротов для обогащения блюд общественного питания. On the basis of a systematic approach with elements of functional and structural analysis, traditional schemes of technological lines for processing fruits and pumpkin seeds are considered in order to determine the effectiveness of technological operations. Disadvantages when carrying out hydro treatment of pumpkin seeds from fragments of fruits with their sifting through a rotating sieve drum washing cylinder device and in the preparation of oilseed raw materials to moisture and heat treatment – grinding pumpkin seeds for rolling machines are revealed. Seeds of pumpkin varieties Lazurnaya, Gitara, Shtiriyskaya maslyanaya, Muskatnaya, Kormovaya , grown in Russia and Tajikistan were chosen as the object of study. Qualitative composition of CO2-extracts from pumpkin seeds, chemical and amino acid compositions of CO2-meal were investigated. It was found that the CO2-meal from pumpkin seeds contains,%: protein 22–25, lipids 6–13, carbohydrates 28–37. A set of technological proposals and a highly efficient technological system at the modular level for the implementation of rational stage-by-stage processing of pumpkin seeds in order to obtain oil by pressing method and subsequent production of CO2-extracts from the cake and high-protein CO2-meals for the enrichment of public catering are presented.

scholarly journals TRENDS OF PROCESSED PRODUCTS OF SQUID

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
Zhenkun Cui ◽  
Tatiana Manoli ◽  
Tatiana Nikitchina ◽  
Haizhen Mo
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Healthy Food ◽  
Raw Material ◽  
Material Base ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Low Temperature Preparation ◽  
Wide Range ◽  
Processed Products

Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations.

Pelatihan Pengemasan Dan Pelabelan Bandeng Sapit Di UD. Barokah Gunung Anyar Tambak

2020 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Sri Winarti ◽  
Yuni Ningsih
Keyword(s):  
Food Products ◽  
Food Labeling ◽  
Surrounding Area ◽  
Community Groups ◽  
Plastic Bag ◽  
The Law ◽  
Thin Plastic ◽  
Processed Products ◽  
The City

Gunung Anyar Tambak is one of the villages that is located adjacent to the UPN "Veteran" campus in East Java. Most (2/3) of the Gunung Anyar Tambak area is the pond area, which has the main yield is milkfish. Besides being sold in fresh form, milkfish from ponds from Gunung Anyar Tambak are also processed into a variety of processed products including shredded, crackers, soft thorns and milkfish “sapit”. Milkfish “Sapit” is a processed milkfish which is unique in its serving. The milkfish are clamped using bamboo stems and then processed using a choice of spices that make a distinctive taste in this dish. Processing by burning, causing a distinctive aroma that is not forgotten. Barokah is one of the community groups of “sapit” milkfish processing in RW I of Gunung Anyar Tambak Village which consists of 6 people. Chairman of UD. Barokan is Hj's. Khasibah, explained that most of the milkfish produced are only fulfilling orders from the surrounding area and orders from outside the city to be used as souvenirs typical of Surabaya. From observations and interviews it is known that the problem in processing milkfish is a very simple packaging that is a very thin plastic bag that is not closed. The second problem is that the packaging has no labeling at all, even though the label can identify the identity of the product in the package. The importance of labels on food products in addition to being the identity of the packaged product is also a communication between producers and consumers. Therefore a very absolute label must be given to the marketed food products. Training has been conducted on packaging and labeling milkfish “sapit” in UD. BAROKAH, Gunung Anyar Tambak, Surabaya. Before being packed with a vacuum packer, milkfish saplings are first dried in a cabinet dryer for 3 hours at 60°C. Labeling on milkfish packaging is in accordance with the law on food labeling on primary (plastic) and secondary (carton) packaging. In addition to providing training, our team also donates dryers and Vacuum Sealers.

scholarly journals The possibility of using lactic additives and sonochemical technology in the production of preserves

2020 ◽  
Vol 164 ◽  
pp. 06012
Author(s):  
Vera Demchenko ◽  
Irina Asfondiarova ◽  
Nina Katkova ◽  
Marina Ivanova ◽  
Elena Belokurova
Keyword(s):  
Ultrasonic Treatment ◽  
Storage Temperature ◽  
Food Additives ◽  
Microbiological Quality ◽  
Point Scale ◽  
Resource Saving ◽  
High Quality ◽  
Processing Power ◽  
Fish Product

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

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