scholarly journals Technology of Minced Fish Canned Food from Thorny Skate, Enriched with Chondroitin Sulfate

2020 ◽  
Author(s):  
Sergey Raybulov ◽  
Yulia Shokina
Keyword(s):  
Chondroitin Sulfate ◽  
Barents Sea ◽  
Storage Temperature ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Experimental Studies ◽  
Canned Food ◽  
Canned Fish ◽  
Murmansk Region ◽  
Minced Fish

The article presents the results of theoretical and experimental research on the development of technology of functional minced fish canned food. Study of consumer preferences and the market of canned fish in the Murmansk region allowed to determine the range of novelties such as canned fish (”Skate and cod in white sauce” and ”Meatballs made from skate and cod in tomato sauce”), enriched with chondroitin sulfate (CS). The use of thorny skate’s (a fish that lives in the North Atlantic and the Barents Sea) wings meat for canning purposes enriches the composition of canned food. The content of CS in one can of canned food with net weight of 250 g ranged from 550 to 700 mg. This guarantees the intake of human body from 78 to 100% of the daily rate of this powerful chondroprotector. To remove urea from the skate’s meat, the method of infrared blanching is proposed, which ensures the efficiency in removal of urea at over 70% of its initial content in fish. Infrared blanching allows not only saving raw materials from unpleasant smell, but also partially removing water from it (water losses are from 8 to 13%). Partial dehydration of raw materials allows avoiding formation of water sedimentation in ready-made canned goods after sterilization. With the help of the fuzzy logic method, the MatLab program determines the optimal formulations of canned food, which guarantee their best consumer properties. The Ellab device has been used to experimentally select sterilization modes, which guarantee industrial sterility of canned food, hence the actual sterilization effect is higher than the standard one. During the two years of research, experimental studies of organoleptic properties, microbiological and biochemical changes in canned food were carried out, which made it possible to establish the shelf life: one year at a storage temperature not exceeding 20ºC.

scholarly journals PASTEURIZED CANNED GOODS FROM COD AND SALMON WITH THE ADDITION OIL WITH OPTIMIZED COMPOSITE COMPOSITION

2018 ◽  
pp. 114-125
Author(s):  
Kseniia Nikolaevna Petrova ◽  
Vasiliy Igorevich Volchenko ◽  
Vladimir Aleksandrovich Grokhovskiy ◽  
Ludmila Kasimirovna Kuranova
Keyword(s):  
Vegetable Oil ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Food Product ◽  
Social Orientation ◽  
Canned Food ◽  
Organoleptic Evaluation ◽  
Canned Fish ◽  
Murmansk Region ◽  
Optimization Parameters

The regional market of sterilized canned fish of the Murmansk region has been investigated. Based on the study of consumer demands, it has been revealed that the quality is in the first place among the respondents; in the second is the presence of properties that allow positioning products as a "healthy food product"; and in the third - the price and manufacturer. The urgency of creation and advance on the food market of new types of pasteurized canned food is established. The analysis of consumer preferences on the range allowed to allocate two groups of canned food: natural and natural with addition of oil as potentially the most demanded by consumers and attractive for developers of technologies. The basic technological scheme of pasteurized canned fish from cod and salmon with addition of oil was developed. There has been worked out the most acceptable mode of pasteurization of canned "Cod and salmon with addition of oil" (packaged in a can № 2, net weight of the product is 160 g), determined the actual mortality of the regime, which was 111.0 cond. min. The composition of pasteurized canned food was optimized for two population groups: canned food of social orientation and of premium class. The rotatable composite plan of the second order for two factors has been applied at establishing optimum parameters of composite structure of canned food. As optimization parameters there were chosen: the level of quality according to organoleptic evaluation of pasteurized canned food in points (for premium canned food); the level of quality according to organoleptic evaluation and the cost of raw materials in rubles, determining the price availability of the product (for canned food for social purposes). Values of these optimum factors for production of social appointment are established: the ratio of salmon fillet and cod fillet made 26 and 74%, correspondingly; quantity of vegetable oil-14.5 g; for premium canned food-46 and 54% correspondingly; the mass of vegetable oil -13,5 g, respectively.

scholarly journals MEASURING INFLUENCE OF DYNAMIC CHARACTERISTICS OF MIXERS ON STRUCTURAL AND MECHANICAL PROPERTIES OF MINCED FISH

2020 ◽  
Vol 0 (1) ◽  
pp. 138-144
Author(s):  
Viktor Vladimirovich Kogan
Keyword(s):  
Mechanical Properties ◽  
Dynamic Characteristics ◽  
Raw Materials ◽  
Structural Characteristics ◽  
Experimental Studies ◽  
Three Dimensional ◽  
Angular Speed ◽  
Three Dimensional Flow ◽  
Minced Fish ◽  
The Relationship

The article presents the empirical results of estimating the dependence of viscoplastic properties of the minced ordinary fish raw materials from the kinematic and dynamic characteristics of mechanisms applied in the course of processing. When mixed in mechanical mixers, minced fish is subjected to shear and normal effects of rotating parts that create a complex three-dimensional flow. Optimization of the process of obtaining viscous-plastic culinary products depends on the dynamics of movement of the studied objects and the influence of working parts of various configurations. To establish the relationship between the duration of mixing, the angular speed of rotation of the working part of the horizontal mixer and general structural and mechanical properties of minced fish, there were carried out experimental studies using various types of mixer working parts: conveyer, screw and blade. The influence of the rotation speed of the mixer working part on the change in the rheological characteristics of the investigated raw materials has been confirmed. Specific energy costs should be emphasized as one of the main criteria for evaluating the performance of the supporting equipment. This parameter depends on redistribution of components during their mixing, changes in the structural and mechanical properties of minced fish and structural characteristics of the working parts. It has been stated that the lowest energy consumption and optimal mode for viscoplastic mixed mass can be achieved by using blades with an inclination angle to the axis of rotation = 20–30° and a humidity increase of mixed mass up to 0.7–0.8 kg/kg.

scholarly journals Automation of control and management of enhanced safety canned fish production

2020 ◽  
pp. 76-80
Author(s):  
С.П. Сердобинцев ◽  
Н.С. Будченко ◽  
Н.А. Долгий
Keyword(s):  
Raw Materials ◽  
Vision System ◽  
Contact Method ◽  
Canned Food ◽  
Product Packaging ◽  
Important Indicator ◽  
Canned Fish ◽  
Technical Vision ◽  
Frozen Fish ◽  
Almost All

В статье рассматривается комплекс вопросов, способствующих повышению безопасности рыбных консервов как важнейшего показателя качества пищевого продукта и оптимизации расхода ресурсов. Показана целесообразность замены традиционного метода орошения блоков замороженной рыбы на электроконтактный способ, который существенного повышает производительность и улучшает качество размороженного сырья. Уменьшение ручного труда в рыбоконсервном производстве может быть достигнуто использованием роботов и робототехнических комплексов на стадиях приемки и порционирования сырья, фасования продукта, проверки герметичности и удаления негерметичных консервов. Применение системы технического зрения позволяет организовать непрерывный дистанционный контроль закаточного шва и изменять параметры настройки закаточной машины с целью достижения необходимой герметичности. Показано, что безопасность производства консервов может быть повышена облучением рабочих поверхностей продукта и оборудования ультрафиолетовым излучением. На безопасность консервов оказывают влияние практически все технологические операции рыбоконсервной линии. Анализ работ по технологии продуктов из гидробионтов и созданию автоматизированных консервных линий позволил выделить мероприятия по дальнейшему совершенствованию производства и хранения рыбных консервов. The article deals with a set of issues that contribute to improving the safety of canned fish as an important indicator of food quality and the resource consumption optimization. The utility of replacing the traditional method of irrigation of frozen fish blocks with an electric contact method is shown, the latter significantly increasing productivity and improving the quality of thawed raw materials. Reduction of manual labor in fish canning production can be achieved by using robots and robotic systems at the stages of acceptance and portioning of raw materials, product packaging, leak testing and removal of leaky canned food. The use of a technical vision system allows to organize continuous remote control of the sealing seam and change the settings of the sealing machine in order to achieve the necessary tightness. The safety of canned food production is shown to be increased by irradiating the working surfaces of the product and equipment with ultraviolet radiation. The safety of canned food is influenced by almost all technological operations of the fish canning line. The analysis of investigations into the technology of products from hydrobionts and the development of automated canning lines has allowed to identify measures to further improve the production and storage of canned fish.

A possibility of using nickel concentrate, obtained as a result of hydrometallurgical enrichment of manganese-containing raw materials, at steel alloying

2020 ◽  
Vol 76 (7) ◽  
pp. 709-715
Author(s):  
O. Yu. Kichigina
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Selective Extraction ◽  
Technological Parameters ◽  
Nickel Iron ◽  
Nickel Recovery ◽  
Nickel Concentrate ◽  
Steel Alloying ◽  
High Degree ◽  
Comprehensive Processing

At production of stainless steel expensive alloying elements, containing nickel, are used. To decrease the steel cost, substitution of nickel during steel alloying process by its oxides is an actual task. Results of analysis of thermodynamic and experimental studies of nickel reducing from its oxide presented, as well as methods of nickel oxide obtaining at manganese bearing complex raw materials enrichment and practice of its application during steel alloying. Technology of comprehensive processing of complex manganese-containing raw materials considered, including leaching and selective extraction out of the solution valuable components: manganese, nickel, iron, cobalt and copper. Based on theoretical and experiment studies, a possibility of substitution of metal nickel by concentrates, obtained as a result of hydrometallurgical enrichment, was confirmed. Optimal technological parameters, ensuring high degree of nickel recovery out of the initial raw materials were determined. It was established, that for direct steel alloying it is reasonable to add into the charge pellets, consisting of nickel concentrate and coke fines, that enables to reach the through nickel recovery at a level of 90%. The proposed method of alloying steel by nickel gives a possibility to decrease considerably steel cost at the expense of application of nickel concentrate, obtained out of tails of hydrometallurgical enrichment of manganese-bearing raw materials, which is much cheaper comparing with the metal nickel.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

Calculation of Technical Characteristics of the Technical Fleet Vessels Involved in Ensuring Safety of the Offshore Facilities of Oil and Gas Complex

2021 ◽  
pp. 7-13
Author(s):  
S.V. Matsenko ◽  
◽  
V.M. Minko ◽  
A.A. Koshelev ◽  
V.Yu. Piven ◽  
...  
Keyword(s):  
Oil And Gas ◽  
Oil Pollution ◽  
Raw Materials ◽  
Experimental Studies ◽  
Industrial Safety ◽  
Theoretical Studies ◽  
Physical Processes ◽  
Oil Spill Response ◽  
Sea Area

Violation of industrial safety rules during the operation of offshore facilities for the production, storage and transportation of the hydrocarbon raw materials leads in the most cases to pollution of the marine environment with oil and its components. The works on localization and elimination of such pollution are carried out with the help of vessels of the technical support fleet and booms. When developing oil spill response plans at such facilities, a calculated determination of the technical characteristics of vessels and booms is required that are sufficient to carry out the planned activities. The basic design principles for determining the towing capacity of the technical fleet vessels involved in the localization and elimination of oil and oil product spills by trawling methods are given in the article. The calculation is based on theoretical studies performed by the authors of the physical processes occurring during the movement of objects of a mobile trawling order in the sea area. The results obtained during the course of theoretical studies were confirmed by the experimental studies carried out by the authors personally using the real pieces of equipment in the actual development of tasks for training spill containment by trawling. As a result, the empirical dependencies were obtained and experimentally confirmed, which can be used to calculate technical characteristics of the ships as part of the mobile orders and anchor systems as part of stationary orders intended for the localization and elimination of oil pollution. These results can be used, among other things, for the calculated substantiation of the technical characteristics of the technical fleet vessels designed to ensure safety of the offshore facilities for production, storage, and transportation of the hydrocarbon raw materials.

DESIGN RECIPES OF PUREE FOR CANNED FOOD OF FUNCTIONAL PURPOSE FOR BABY FOOD

2018 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
М.К. АЛТУНЬЯН ◽  
Д.В. КАБАЛИНА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Baby Food ◽  
Canned Food ◽  
Functional Ingredients ◽  
Daily Rate ◽  
Combination Theory ◽  
Vegetable Raw Materials ◽  
Functional Purpose

Спроектированы рецептуры пюреобразных консервов функционального назначения для детского питания. Проектирование рецептур поликомпонентных пюре проводили на основе принципов пищевой комбинаторики с учетом суточной потребности детского организма в функциональных ингредиентах: инулине, пищевых волокнах, витаминах С и Р, β-каротине, железе и калии. Выбрано овощное сырье – клубни топинамбура, содержащие инулин, обладающий гипогликемическими свойствами, морковь и тыква, содержащие антиоксиданты и антитоксические ингредиенты, а также фруктовое сырье – яблоки, содержащие комплекс антиоксидантов. Эталоном служил продукт, содержащий функциональные ингредиенты в количестве 10–50% суточной нормы, что отвечает требованиям, предъявляемым ГОСТ Р 52349–2005. Наиболее высокие дегустационные оценки получили образцы, содержащие, %: пюре из топинамбура 20–50, пюре из яблок 20–65, пюре из тыквы (смесь 1) или моркови (смесь 2) 10–35. Соотношение компонентов в смеси 3 определяли, приняв количество пюре топинамбура в продукте постоянным и равным 45%, а остальные компоненты варьировали в пределах 0–55% от массы смеси. Исследован химический состав предназначенного для детского питания овощного и фруктового сырья как источник биологически активных веществ. После оптимизации рецептурных компонентов методом компьютерного моделирования изготовлены опытные образцы и проведена органолептическая оценка разработанных рецептур. Установлено, что разработанные рецептуры обеспечивают получение продуктов, сбалансированных по содержанию физиологически функциональных ингредиентов и обладающих высокими органолептическими свойствами. Have been designed formulations of puree canned food of functional use for baby food. Development of compoundings of multicomponent purees was carried out on the basis of the principles of food combination theory taking into account the daily need of a children's organism for functional ingredients: inulin, food fibers, vitamins C and P, β-carotene, iron and potassium. Vegetable raw materials are chosen – Jerusalem artichoke tubers containing inulin, which has hypoglycemic properties, carrots and pumpkin, containing antioxidants and antitoxic ingredients, as well as fruit raw materials – apples, containing a complex of antioxidants. The product containing functional ingredients in number of 10–50% of standard daily rate that meets requirements of GOST P 52349–2005 served as a standard. The highest tasting estimates have received the samples containing, %: Jerusalem artichoke puree 20–50, puree apples 20–65, puree pumpkin (mix 1) or puree carrots (mix 2) 10–35. The ratio of the components in the mixture 3 was determined as follows: the amount of Jerusalem artichoke puree in a product was accepted to constant and equal 45%, and other components – within the limits 0–55% of the mass of mix. The chemical composition of the vegetable and fruit raw materials as a source of biologically active agents for products of baby food is investigated. After optimization of prescription components the method of computer modeling has made prototypes and organoleptic assessment of the developed compoundings is carried out. It is established that the developed compounds provide the products balanced on the content of physiologically functional ingredients and having high organoleptic properties.

STUDY OF EXTERNAL MASS TRANSFER DURING DRYING OF BERRY RAW MATERIALS TAKING INTO THE SHRINKAGE PHENOMENON

2019 ◽  
Author(s):  
А.В. АКУЛИЧ ◽  
Л.А. ГОСТИНЩИКОВА
Keyword(s):  
Mass Transfer ◽  
Energy Supply ◽  
Raw Materials ◽  
Mass Transfer Rate ◽  
Experimental Studies ◽  
Volume Shrinkage ◽  
External Mass Transfer ◽  
Transfer Coefficients ◽  
Ir Radiation ◽  
Criterial Equations

Исследованы закономерности внешнего массообмена при сушке ягодного сырья для различных способов энергоподвода. Установлено, что ягоды при сушке подвержены значительной объемной (72–81%) и линейной (35–43%) усадке, которую необходимо учитывать при расчете коэффициентов массоотдачи. Объекты исследования – ягоды черники, красной и черной смородины. Проведены экспериментальные исследования по сушке ягодного сырья при конвективном и конвективном с ИК-излучением способах энергоподвода. Исследования проведены при скорости сушильного агента хса1,2 м/с и температуре tса 70°С. Получены критериальные уравнения внешнего массоообмена при сушке ягод для периода постоянной скорости, учитывающие объемную усадку. Определено, что при сушке с конвективным энергоподводом объемная усадка при одном и том же значении критерия Рейнольдса оказывает на 12–20% большее влияние на интенсивность массоообмена для красной смородины по сравнению с черникой и черной смородиной. При сушке с конвективным энергоподводом, ИК-излучением и предварительным прокалыванием объемная усадка наиболее существенно влияет на массообмен для черной смородины, протекающий в 1,5–1,8 раза интенсивнее по сравнению с черникой и красной смородиной. Полученные критериальные уравнения могут быть использованы при расчете и проектировании установок для сушки ягодного сырья. The laws of external mass transfer during drying of berry raw materials for various methods of energy supply are investigated. It is established that the berries during drying are subject to significant volumetric (72–81%) and surface (35–43%) shrinkage, which must be taken into account when calculating the mass transfer coefficients. The objects of the study were various berries: blueberries, red and black currants. Experimental studies have been carried out on the drying of selected berries both in the case of convective and convective methods with IR radiation. Investigations were carried out at a drying agent velocity хса1,2 m/s and its temperature tca70°С. The criterion equations of external mass transfer during drying of berries for a period of constant speed, taking into account the volume shrinkage, are obtained. It was determined that during drying with convective energy supply, volume shrinkage with the same value of the Reynolds criterion on 12–20% has a greater effect on the mass transfer rate for red currants. When drying with convective energy supply, IR radiation and preliminary piercing, the volume shrinkage most significantly affects the mass transfer for black currants, which is 1,5–1,8 times more intense than blueberries and red currants. The obtained criterial equations can be used in the calculation and design of berries dryers.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

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