scholarly journals Innovative Technology and Food Safety of Fruit Biopowders

2019 ◽  
Author(s):  
P R Tagirova ◽  
M S Khasikhanov ◽  
G I Kasianov ◽  
S S Saidulaev ◽  
L M Masaeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
Microwave Drying ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
Physical And Chemical

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there.

scholarly journals Innovative Production Technology of Drinks from Grape Cryopowders

2019 ◽  
Author(s):  
Z A Yaralieva ◽  
G I Kasyanov ◽  
P R Tagirova ◽  
L N Shubina ◽  
S A Ilyasova ◽  
...  
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Raw Material ◽  
Microwave Drying ◽  
Mountain Valley ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
The Republic ◽  
Physical And Chemical

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

scholarly journals PREPARATION OF THE CORE OF WALNUT FOR USE IN THE COMPOSITION OF SOFT DRINKS

2017 ◽  
Vol 11 (3) ◽  
Author(s):  
A. Dyakonova ◽  
V. Stepanova ◽  
E. Shtepa
Keyword(s):  
Fatty Acids ◽  
Thermal Processing ◽  
Raw Materials ◽  
Phosphorus Release ◽  
Soft Drinks ◽  
Technological Parameters ◽  
Literary Source ◽  
Chemical Indicators ◽  
Physical And Chemical ◽  
Selection Of

In work it is considered conditions of preparation of a core of the Walnut for the following use as a prescription component of soft drinks of improvement. It is provided the analysis of patent and literary source in which are explained the existing productions technology of soft drinks on the basis of nut raw materials. It is considered influence on fatty acids compound of nucleus of Walnut by high temperatures, frying at 200 °C, damp-thermal treatment, by soaking in water and boiling during 60 seconds. It is scientifically argues  that the most optimum method of preparation of a core of the Walnut which allows to inactivate an undesirable microflora and to raise physical and chemical indicators of nut is the method of damp-thermal processing of raw materials. It is designated influence of the long-lived soaking on durability of a core of nut and content of the free phosphorus in its structure which characterizes amount of phytin substances in raw materials. It is proved that the long-lived soaking destroys complexes of phytin acid with phosphorus release. After 10 clocks of soaking, the amount of the free phosphorus in the studied exemplars of the Walnut increases to 55 %. It is established technological parameters of preparation of nut extract by selection of its optimum hydro module. It is developed nut drink with the balanced composition of fatty acids. It was investigated chemical composition of nut drink which is characterized by content of 40 % of fats, 18 % ‒ proteins and near 37 % of carbohydrates. It is analyzed possible influence of nut drink on the needs of a human body for biologically valuable substances, and established that the developed drink satisfies the need of an organism for essence of fatty acids more than for 30 %. It is carried out the production approbation of the developed product that confirms practicality of the designed technology and high organoleptic rates of nut drink.

scholarly journals Dry functional blend with fruit-berry powders for yeast dough

2019 ◽  
Vol 81 (2) ◽  
pp. 177-183
Author(s):  
A. V. Moshkin ◽  
A. T. Vasyukova ◽  
A. E. Alexeyev
Keyword(s):  
Raw Materials ◽  
Long Term Storage ◽  
Chemical Indicators ◽  
Toxicological Studies ◽  
The Russian Federation ◽  
Milk Mixture ◽  
Physical And Chemical ◽  
Term Storage ◽  
High Calorie

The basic information about functional mixtures is outlined, options for compositions and recommendations for use in baking in mass production are proposed. The characteristic of microbiological, physical and chemical indicators is given, and the results of toxicological studies of dry functional mixtures with fruit and berry powders are given. High-calorie, medium-calorie, and low-calorie composite mixtures have been developed for the centralized production of yeast dough. Dry functional mixtures can be produced according to regulatory documents: TU 9161-004-51926638-11 and TI to TU 9161-004-51926638-11. A patent of the Russian Federation No. 2602629 was obtained for dry functional mixtures with fruit and berry powders. The technological scheme for obtaining a dry functional mixture consists of the following operations: sifting, dosing of prescription components in predetermined proportions: dry egg-milk mixture in the amount of 56.2-61.6% sugar – 20.0-24.3% and salt – 14.1-17.2%. Xanthan (1.06-2.43%) or guar (4.25-5.30%) and fruit and berry powders (1.0-1.5%) are introduced as additional raw materials. Then mixing is carried out, preparation for implementation. The resulting mixture is portioned and packaged in paper bags. Fruit and berry powders were prepared from rose hips, aronia, nettle, bananas, apples and carrots. According to microbiological studies, the degree of contamination during storage during the year corresponds to SanPiN 2.3.2.1078-01, which makes it possible to produce dry functional mixtures with fruit and berry powders for long-term storage. They can be stored in a dry, well-ventilated room in compliance with sanitary rules, with a relative humidity of 65-70% and a temperature of 18-20 °C from 0 to 12 months. It was found that during storage for 12 months. in hermetically sealed paper bags, no powder quality changes were observed. Bakery products made using these mixtures can be recommended for medical, preventive and gerontological nutrition.

scholarly journals ИССЛЕДОВАНИЕ ЭНЕРГОТЕХНОЛОГИЙ ПРОЦЕССОВ ОБЕЗВОЖИВАНИЯ РАСТИТЕЛЬНОГО СЫРЬЯ

2018 ◽  
Vol 82 (1) ◽  
Author(s):  
А. В. Гаврилов ◽  
Ігор Віталійович Безбах ◽  
Всеволод Петрович Мордынский ◽  
Олег Григорьевич Бурдо
Keyword(s):  
Raw Materials ◽  
Innovative Technology ◽  
Energy Costs ◽  
Microwave Range ◽  
Transfer Coefficients ◽  
Dairy Food ◽  
Heat Transfer Coefficients ◽  
Energy Technologies ◽  
Tomato Paste ◽  
Vacuum Microwave

Рассмотрены мировые тенденции на рынке сушеных продуктов и концентратов. Анализируются энерготехнологии основных процессов обезвоживания – выпарки и сушки. Сравниваются современные технологи обезвоживания и обсуждаются научно-технические противоречия процессов выпарки и сушки. Показаны энергетические преимущества выпарки и ограничения по конечному влагосодержанию готового продукта. Приведены модели материальных балансов при комбинированных технологиях «выпарка - сушка». Представлены инновационные разработки техники обезвоживания – термомеханический агрегат и микроволновой вакуум-выпарной аппарат. Обсуждаются конструктивные варианты агрегата, возможности решать в нем параллельно задачи дробления, плющения, перемешивания и транспортировки продукта. Обоснованы механизмы интенсификации процесса тепломассопереноса в термомеханическом агрегате. Приведены значения коэффициентов теплопередачи в термомеханических агрегатах при обработке сырья в консервных, молочных, пищеконцентратных и винодельческих производствах. Проведено сравнение удельных энергетических затрат в термомеханическом агрегате и в традиционных ленточных и барабанных сушилках. Исследуются инновационные технологии обезвоживания в электромагнитных полях. Показаны перспективы сушилок с электромагнитным подводом энергии микроволнового диапазона. Исследуются процессы выпаривания в традиционных аппаратах и в вакуумных микроволновых.  Приведены модели трансформации, транспорта и потерь энергии в традиционной технологии производства томатной пасты и в установке с термомеханическим агрегатом с ротационным термосифоном. Показано, что инновационная технология позволяет на 40% интенсифицировать процесс выпарки и на 35% снизить удельные расходы энергии. Обоснованы перспективы ступенчатых схем обезвоживания «выпарка - сушка». Проведено развитие методов энергетического менеджмента для исследования энергетической эффективности на основе нового числа подобия – числа энергетического действия.  The world tendencies in the dried products and concentrates market are considered. The energy technologies of the basic processes of dehydration (evaporation and drying) are analyzed. Modern dehydration technologies are compared and the scientific and technical contradictions of the processes of evaporation and drying are discussed. The energy advantages of the evaporation and the limitations by the final moisture content of the finished product are shown. Models of material balances with combined technologies of "evaporation - drying" are given. Innovative developments in dehydration engineering are presented - a thermomechanical unit and a microwave vacuum evaporator. The constructive variants of the unit are discussed, the possibilities of solving in it the tasks of crushing, flattening, mixing and transporting the product in parallel. The mechanisms of intensification of the process of heat and mass transfer in a thermomechanical aggregate are justified. The values of the heat transfer coefficients in thermomechanical aggregates are given for the processing of raw materials in canning, dairy, food-concentrates and wineries. The specific energy costs in a thermomechanical aggregate and in traditional belt and cylinder dryers are compared. Innovative technologies of dehydration in electromagnetic fields are investigated. The prospects of dryers with electromagnetic energy supply of the microwave range are shown. Evaporation processes are studied in conventional apparatuses and in vacuum microwave ones. Models of transformation, transport and energy losses in the traditional technology of tomato paste production and in a device with a thermomechanical unit with a rotary thermosyphon are presented. It is shown that the innovative technology allows to intensify the process of evaporation by 40% and to reduce the energy consumption by 35%. The prospects of stepwise dehydration schemes of "evaporation - drying" are substantiated. Energy management methods have been developed to study energy efficiency based on a new number of similarity – the number of energy actions.

RESEARCH OF THE RED GRAPES WHICH ARE GROWN UP IN THE SAMARA REGION FOR THE PRODUCTION OF THE WINEMAKING MATERIALS

2021 ◽  
Author(s):  
П.А. ЧАЛДАЕВ ◽  
Е.Н. ФЕДОРОВА ◽  
А.Г. КАШАЕВ
Keyword(s):  
Wine Yeast ◽  
Color Characteristic ◽  
Field Of Study ◽  
Wine Production ◽  
Wine Making ◽  
Red Grapes ◽  
Chemical Indicators ◽  
Phenolic Substances ◽  
Physical And Chemical

Изучена возможность использования для производства винодельческой продукции винограда, выращиваемого в Самарской области. Исследованы два технических сорта красного винограда урожаев 2015–2016 гг. – Ливадийский черный и Мерло. Качество винограда соответствовало требованиям ГОСТ 31782–2012. Переработку винограда по красному способу вели в полупромышленных условиях. Брожение проводили на мезге с плавающей шапкой. Для сбраживания виноградной мезги использовали сухие французские винные дрожжи Sainte Georges S101. Температура бродящей мезги не превышала 28–30°С. Дображивание полученных виноматериалов и последующую их выдержку осуществляли при температуре (14 ± 1)°С. В результате получены сухие столовые виноматериалы. Показатели качества полученных виноматериалов удовлетворяют требованиям ГОСТ 32030–2013 по всем основным физико-химическим показателям качества и характеризуются достаточно высоким содержанием фенольных веществ. Виноматериалы имели насыщенный рубиновый цвет, характерные сортовые вкус и аромат. Полученные результаты подтверждают целесообразность проведения дальнейших исследований в области обоснования и разработки технологий получения винодельческой продукции в Самарском регионе. The possibility of use for production of wine-making production of the grapes which are grown up in the Samara region is studied. Two technical grades of red grapes of harvests of 2015–2016 Livadia black and Merlots are investigated. The quality of the grapes meets the requirements of GOST 31782–2012. Grapes processed by red method in semi-conditions. Fermentation was carried out on pulp with a floating cap. Dry wine yeast “Sainte Georges S101” (Fermentis, France) were used for fermentation of grape pulp. The temperature of the fermenting pulp did not exceed 28–30°C. After-fermentation of the received wine materials and the subsequent their endurance was carried out at a temperature of (14 ± 1)°C. Dry table wine materials are as a result received. The resulting wine materials meet the requirements of GOST 32030–2013 in all basic physical and chemical indicators of quality and characterized by a rather high content of phenolic substances. Wine materials had a rich ruby color, characteristic varietal taste and aroma. These results confirm the usefulness of further research in the field of study and the development of technologies for the production of wine production in the Samara region.

scholarly journals The Use Of Local Vegetable Raw Materials In The Production Of Soft Drinks

2020 ◽  
Vol 02 (10) ◽  
pp. 183-188
Author(s):  
G. T. Zaripov ◽  
◽  
S. M. Nazarova ◽  
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Vegetable Raw Materials

In recent years, the Uzbek market has noticeably replenished with non-alcoholic beverages prepared on the basis of imported extracts. In the technology of preparation of which sweeteners, dyes, flavors and similar components of unnatural origin were increasingly used. Without disputing the nutritional merit of these components, it is nevertheless necessary to give preference to drinks prepared on the basis of natural ingredients.

Innovative technologies for processing tungsten containing tails of the enrichment factory of Zhambyl

2020 ◽  
pp. 443-452
Author(s):  
A. S. Shevchenko ◽  
Yu. P. Morozov ◽  
M. R. Shautenov ◽  
I. H. Hamidulin
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Innovative Technology ◽  
Centrifugal Separation ◽  
Current State ◽  
Industrial Implementation ◽  
Electrochemical Chlorination ◽  
Physical And Chemical ◽  
Goals And Objectives ◽  
And Chemical Properties

Achievements and current state of technology for processing of technogenic materials have been assessed. The goals and objectives of the research have been defined. New laboratory apparatuses for processing mineral raw materials have been developed and manufactured. Laboratory and experimental industrial research of methods of circulation concentration, flotation classification, electrochemical chlorination, turbulization centrifugal separation have been carried out. The methods efficiency was assessed. The results of study of physical and chemical properties and distribution of metals by size classes of tungsten containing tailings are given. Studies of tailings enrichment by gravity, flotation and electrochemical enrichment methods are carried out. It is shown that for preliminary processing it is rational to use the method of circulation concentration. The methods of flotation classification, molybdenum flotation of a collective concentrate, electrochemical leaching of copper from a concentrate from flotation classification, turbulization centrifugal separation of products of tin flotation have been investigated. The innovative technology has been developed for processing complex tungsten containing tailings, based on research on a sample of tungsten containing tailings in the Zhambyl enrichment plant of the Kara-Oba deposit. This technology opens wide opportunities for processing of technogenic products and is offered for industrial implementation.

scholarly journals Разработка технологии сухого концентрата напитка на основе модифицированного пектина с добавлением дикоросов Дальнего Востока

2019 ◽  
pp. 165-177
Author(s):  
Андрей Подкорытов ◽  
Ирина Кадникова ◽  
Елена Подкорытова ◽  
Валерий Ковалев
Keyword(s):  
State Standard ◽  
Daily Consumption ◽  
Organoleptic Evaluation ◽  
Eurasian Economic Union ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Eleutheroside B ◽  
Sweetish Taste ◽  
Safety Indices ◽  
Physical And Chemical

Разработана технология и рецептура сухого концентрата напитка, содержащего функциональные ингредиенты: гидролизованный пектин из Phyllospadix iwatensis, элеутерозиды, флавоноиды, аскорбиновую кислоту. Определены дозы всех ингредиентов с учетом норм суточного потребления. Исследован процесс гранулирования композиции пектина и сахарозы с добавлением экстрактов элеутерококка, шипов-ника и боярышника. Содержание пектина, элеутерозидов и аскорбиновой кислоты в однократной дозировке напитка (10 г) составляет 100 % от адекватного суточного уровня потребления, а флавоноидов – 20,5 %. Проведена органолептическая оценка напитка и определены его основные физико-химические показатели. Исследованы показатели безопасности сухого концентрата напитка. The technology of obtaining a dry concentrate of a functional beverage based on hydrolyzed pectin from sea grass Phyllospa-dix iwatensis with the addition of extracts of eleutherococcus, rosehip and hawthorn is presented. In order to classify the bev-erage as a functional, we used a composition containing 20% pectin. Quantitative determination of eleutheroside B and ascor-bic acid was performed by HPLC with spectrophotometric detec-tion at 270 nm and 243 nm, respectively. The quantitative con-tent of the total flavonoids (in terms of rutin) was determined by the spectrophotometric method at a wavelength of 406 nm. To improve the organoleptic characteristics, citric acid, stevioside and elderberry extract were added to the beverage. The formula-tion of the beverage was developed in accordance with the requirements of the State Standard of Russia number 28188-2014 and the norms of daily consumption. Consumer properties were assessed according to the current regulatory documents of the Russian Fed-eration (RD RF) and the countries of the Eurasian Economic Union. The organoleptic evaluation of the drink was carried out in accordance with ISO 11035: 1994 and State Standard of Russia number 6687.5-86, the main physical and chemical indicators (titrated acidity, humidity, mass fraction of dry substances and minerals) were determined. The resulting beverage has a sweetish taste and a pleasant berry aroma with a pronounced rosehip smell. According to the terms of storage, the drink was in ac-cordance with State Standard of Russia number 6687.6-88. The main standard indices of the safety of the drink according to TR CU 021/2011 - the content of heavy metals, microbiological indices. The quality and safety indices of the developed product corresponded to the requirements of the Russian Federation and the EAEC.

scholarly journals Dynamics of changes of physical and chemical indicators of the wort at alcohol production and stages of mechanical and enzymatic treatment at increase of grain concentration.

2019 ◽  
Vol 57 (2) ◽  
pp. 238-251
Author(s):  
A. A. Pushkar ◽  
D. V. Khlimankov ◽  
V. I. Solovei ◽  
Yu. S. Pusovskaya
Keyword(s):  
Raw Materials ◽  
Enzymatic Treatment ◽  
Yeast Cells ◽  
Research Quality ◽  
Ethanol Metabolism ◽  
Mobile Environment ◽  
Alcohol Production ◽  
Chemical Indicators ◽  
Efficient Processing ◽  
Physical And Chemical

The article presents the results of studies on the dynamics of changes in the physicochemical parameters of wort at the stages of mechano-enzymatic treatment with increasing concentration of grain mixtures. The influence of physicochemical indices of wort on the stages of mechano-enzymatic treatment with an increase in the concentration of grain mixtures is established. Increasing the concentration of rye mixtures significantly worsens the conditions of enzymatic degradation of starch-containing raw materials in the process of mechanical and enzymatic processing. It has been established that rye processing at wort concentrations of more than 22.5 % is possible only in a mixture with triticale, which will contribute to a decrease in the yield strength of grain mixtures and wort both at the stage of mechanical and enzymatic processing and at the stage of fermentation. At the same time, the key element in the possibility of efficient processing of highly concentrated wort with a concentration of 23.5–26.9 %, both in the case of rye processing and triticale processing, is the need to develop technological methods to reduce the viscosity of the wort entering the fermentation. Combined use enzyme preparation, hydrolyzing non-starch polysaccharides, at the stages of batch preparation and saccharification showed a high perspective of this technological method, since wola get more mobile environment, entering the fermentation, providing further reduce the viscosity of the wort during fermentation.Acknowledgments. The work was carried out within the framework of the state program of scientific research “Quality and efficiency of agro-industrial production”, sub-programme “food security”, task 3.5. “Study of the biosynthesis of ethanol metabolism by directional yeast cells and processes for the production of aged spirits based on grain distillates” (Republican budget). 

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