RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS

This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree were periodically processed on an ultrasonic generator at a frequency of 21.7 kHz, for different duration of exposure to ultrasound from 1 minute to 20 minutes. After processing, measurements of physicochemical parameters were carried out the mass fraction of soluble solids, temperature and viscosity. When analyzing the obtained results, it was found that, depending on the exposure time, the indicators of the mass fraction of dry substances in samples No.1, No.2, No.3 slightly increased relative to the control sample from a value of 11.9 to 12.4 V of sample No.4, in which the duration of exposure to ultrasound was 20 minutes, the indicator of the mass fraction of dry substances increased more significantly up to 13.8%. The same dynamics is observed in the obtained values of the viscosity of the product, which gradually increases in proportion to the exposure time from sample No.1 to sample No.4 (4600-6500 Centipoise (CP)). In addition, a comparative assessment of the organoleptic characteristics of experimental samples (taste, color, aroma and texture) was carried out after their ultrasonic treatment, depending on the duration of exposure. It was found that all the organoleptic characteristics of apple puree with an increase in the duration of ultrasonic treatment with a given parameter at a frequency of 21.7 kHz, changed depending on the time of exposure. Thus, the consistency changed from a “granular” structure (in the control sample) to a homogeneous homogenized (in sample No.3). In sample No.4 (with an exposure time of 20 minutes), mashed potatoes were obtained with a fine, finely divided creamy mass. Consequently, the effect of ultrasound with a given frequency of 21.7 kHz for at least 10 minutes allows a pureed product with a puree-like structure to obtain a homogenized puree.

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THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE

Innovations and Food Safety ◽

10.31677/2311-0651-2019-25-3-10-20 ◽

2020 ◽

pp. 10-20

Author(s):

N. V. Makarova ◽

N. B. Eremeeva ◽

E. A. Eliseeva

Keyword(s):

Water Absorption ◽

Food Packaging ◽

Fruits And Vegetables ◽

Chemical Properties ◽

Organoleptic Evaluation ◽

Tomato Pomace ◽

Organoleptic Characteristics ◽

Edible Packaging ◽

Apple Puree ◽

Apple Purée

The technology of production of edible food packaging based on Apple puree with the addition of 25, 50 and 75 % of Apple, grape and tomato pomace. The physical and chemical properties of the resulting edible packaging – humidity, water absorption, resistance to different nature of liquids, microscopy and organoleptic evaluation of samples. The influence of the concentration of used Marc on the organoleptic characteristics of edible packaging. The correlation between moisture and water absorption of edible packaging based on Apple puree with the addition of Marc is determined. High resistance of the investigated package to various model liquids is established. The research results show the high potential of the developed packaging as a replacement for traditional disposable polymer packaging materials. Edible packaging based on food production wastes - the extract from the processing of fruits and vegetables not only has a reduced cost, but is also partly a solution to a common environmental problem - recycling.

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CHANGING THE NUTRITIONAL VALUE OF BUCKWHEAT GRAINS WHEN GERMINATION WITH USING ULTRASOUND-TREATED WATER

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.1.8 ◽

2020 ◽

Author(s):

Е.И. ПОНОМАРЁВА ◽

Н.Н. АЛЁХИНА ◽

О.Б. СКВОРЦОВА

Keyword(s):

Amino Acids ◽

Ultrasonic Treatment ◽

Mass Fraction ◽

Nutritional Value ◽

Tap Water ◽

Control Sample ◽

Essential Amino Acids ◽

Laboratory Unit ◽

Excess Water ◽

Germination Process

Исследован способ проращивания зерна гречихи с применением ультразвуковой обработки воды для замачивания. Для замачивания зерна использовали водопроводную воду контрольный образец и водопроводную воду, обработанную ультразвуком на лабораторной установке с плотностью звуковой энергии 15 кДж/м3 и частотой 21 кГц в течение 10, 20 и 30 мин, опытные образцы. Каждый из образцов замоченных зерен выдерживали при температуре (20 2)С при варьировании времени замачивания 1,5 2 и 2,5 ч. Затем лишнюю воду удаляли и проращивание продолжали в термостате, оценивая энергию прорастания зерен гречихи через 4, 8 и 12 ч. Установлено, что ультразвуковая обработка воды для замачивания в течение 20 мин позволяет интенсифицировать процесс проращивания на 6,5 по сравнению с контрольным образцом и не влияет на изменение элементного состава зерна, повышая в пророщенном зерне гречихи по сравнению с нативным зерном этой же культуры содержание натрия на 15, магния на 44, фосфора на 19, калия на 28, кальция на 30 и массовую долю незаменимых аминокислот на 636 в зависимости от аминокислоты. Method of of buckwheat grain with the use of ultrasonic treatment of water for soaking study. Tap water was used for soaking the control sample grains, and tap water treated with ultrasound in a laboratory unit with a sound energy density of 15 kJ/m3 and a frequency of 21 kHz for 10, 20, and 30 minutes was used for experimental samples. Samples of soaked grains were kept at a temperature of (20 2)C with varying soaking times 1,5 2 and 2,5 hours. Then the excess water was removed and sprouting continued in the thermostat. The sprouting energy of buckwheat grains was estimated after 4, 8 and 12 hours. It was found that ultrasonic treatment of water for soaking for 20 minutes allows to intensify the germination process by 6,5 compared to the control sample, does not affect the change in the elemental composition of the grain, increasing in the sprouted grain of buckwheat in comparison with the native grain of the same culture the content of sodium by 15, magnesium by 44, phosphorus by 19, potassium by 28, calcium by 30 and the mass fraction of essential amino acids by 636, depending on the amino acid.

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Evaluation of fruit raw materials chemical composition by the content of organic acids and macronutrients

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2020-2-146-153 ◽

2020 ◽

Vol 82 (2) ◽

pp. 146-153

Author(s):

O. S. Rudenko ◽

N. B. Kondratiev ◽

M. V. Osipov ◽

I. A. Belova ◽

M. A. Lavrukhin

Keyword(s):

Organic Acids ◽

Malic Acid ◽

Mass Fraction ◽

Raw Materials ◽

Magnesium Content ◽

Average Value ◽

Confectionery Products ◽

Component Content ◽

Apple Puree ◽

Apple Purée

The actual content of organic acids and macronutrients in the samples of purees made of strawberries, black currants, blackberries, cranberries, pears, cherries, apricots was determined in the work. The average value of malic acid mass fraction in the studied types of raw materials was 0.7%, while in apple puree it counted 0.43%. The average value of the sum of potassium and magnesium mass fraction for the presented types of raw materials was 212 mg / 100 g, and the previously determined value for apple puree was 211 mg / 100 g. Comparison of the actual values and reference data of the ranges of malic acid content and potassium and magnesium sum shows the possibility of the fruit component content determination in various confectionery products groups. Organic acids and macronutrients were proven to be used as identification indicators for many groups of fruit raw materials. The factual data on organic acids and macronutrients content in some types of fruit purees made of tropical fruits, which are characterized by very wide ranges, were obtained in the work. The mass fraction of malic acid in the studied samples is in the range from 0.03% to 0.30%. The potassium content ranges from 60 mg to 301 mg per 100 g of product, and the magnesium content ranges from 6 mg to 21 mg per 100 g of product. The preservation of organic acids and macronutrients in apple puree was proved during storage. This indicates the possibility of their use in the confectionery industry as accurate and reliable criteria for fruit raw materials identification in finished products.

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Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

Eastern-European Journal of Enterprise Technologies ◽

10.15587/1729-4061.2021.241969 ◽

2021 ◽

Vol 5 (11 (113)) ◽

pp. 43-50

Author(s):

Mariana Bondar ◽

Alla Solomon ◽

Natalia Fedak ◽

Mariia Paska ◽

Anna Hotvianska ◽

...

Keyword(s):

Low Temperature ◽

Dynamic Viscosity ◽

Single Case ◽

Control Sample ◽

Raw Material ◽

Partial Replacement ◽

Fruit And Vegetable ◽

Component Content ◽

Apple Puree ◽

Apple Purée

A formulation composition and a low-temperature technique have been devised for concentrating fruit and vegetable puree with the following component content: 20 % apple; 20 % pumpkin; 15 % beets; 15 % cranberries; 15 % hawthorn. The puree is concentrated in a rotary evaporator to a solids content of 50 % at a temperature of 50...56 °C under vacuum. The processing time was reduced to 1...2 min, which is several times less compared to conventional single-case pump vacuum evaporators (60...90 mins). Reducing the temperature influence of concentrating contributes to an increase in the organoleptic and physicochemical parameters of the resulting paste. To determine the effect of the contribution of each component to the structure of the paste, the structural and mechanical properties of the puree from each raw material and concentrated semi-finished products were investigated. The devised paste has an increased strength of the structure with a dynamic viscosity value of 394 Pa⋅s, which is 2.5 times more than that in the control sample. The devised blended fruit and vegetable paste has an increased content of physiologically functional ingredients and good organoleptic parameters, unlike control (apple paste). It was established that the partial replacement of apple puree in the formulation composition of marshmallow with 75 % of the devised multicomponent fruit and vegetable paste gives the product original properties. The dynamic viscosity value of the marshmallow in which 75 % of apple puree was replaced with the devised paste has increased, compared to the control sample (marshmallow without additives), from 408 Pa⋅s to 908 Pa⋅s. The color of the marshmallow mass where 75 % of apple puree were replaced is bright pink with a wavelength of 596.7 nm and a brightness of 62.3 %. The data reported here make it possible to improve the quality of original marshmallow products when adding fruit and vegetable semi-finished products whereby an increase in functional properties is provided

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Study of the autonomous process of inversion of sugarose through thermal influence at ultrasonic processing of vegetable and fruit pures

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2020-5-93-96 ◽

2020 ◽

pp. 93-96

Author(s):

L. K. Patsyuk ◽

T. V. Fedosenko ◽

V. V. Kondratenko

Keyword(s):

Heat Treatment ◽

Mass Fraction ◽

Reducing Sugars ◽

Sugar Content ◽

Thermal Exposure ◽

Component Composition ◽

Ultrasonic Processing ◽

Before And After ◽

Apple Puree ◽

Apple Purée

Relevance. The article presents the results of a study of the increase in the amount of reducing sugars in the inversion of sucrose due only to thermal effects during ultrasonic processing of vegetable and fruit monocomponent purees (with or without added sucrose). The relevance of the study is to identify the quantitative thermal component of a separate process in the total inversion of sucrose at the specified parameters of ultrasonic action on the product.Material and methods. to perform this task, experimental samples of carrot, pumpkin and Apple puree with the addition of sucrose in an amount of 5% (by weight) and without it were previously made, which were then subjected to heat treatment at the same temperature and time exposure (at a temperature of 50 °C for 30 minutes). To study the dependence of the degree of sucrose inversion on the component composition of the processed product, the mass fraction of reducing sugars – fructose and glucosewas determined in the manufactured experimental samples of natural fruit and vegetable purees (without added sucrose) and in mixtures of purees with sucrose (according to a given recipe) before and after heat treatment at the specified parameters, depending on the recipe composition and pH of the medium.Results. The obtained results of the study of the carbohydrate composition before and after thermal exposure show that the amount of reducing sugars in products subjected to heat treatment has significantly increased, compared to the initial content. Thus, in Apple puree with added sucrose, the mass fraction of fructose after heat treatment of the mixture increased by 197 mg per 100 g, i.e. by 3.8%, and glucose – by 192 mg per 100 g, i.e. by 6.7%. The total invert sugar content of the Apple mixture increased by 4.8 %. In the carrot mixture of puree with sugar, the content of total reducing sugars after thermal exposure increased by 5.4%. At the same time, in carrot natural puree, the increase in reducing sugars was only 3.6%, which is 1.5 times lower. In the pumpkin puree mixture with sugar, the total content of reducing sugars increased by 3.9%, and in the natural puree, the amount of invert sugars increased by only 2.7%, which is 1.4 times lower than puree with added sugar.

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EFFECTIVENESS OF BEET DIETARY FIBERS USE IN THE TECHNOLOGY OF MELTED PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.13 ◽

2019 ◽

Author(s):

Е.В. ТОПНИКОВА ◽

А.В. ДУНАЕВ ◽

М.В. ЛУКЬЯНЕНКО ◽

Е.П. ВИКТОРОВА ◽

А.Н. АНАШИН

Keyword(s):

Modulus Of Elasticity ◽

Milk Fat ◽

Mass Fraction ◽

Dry Matter ◽

Control Sample ◽

Fermented Milk ◽

Effective Dosage ◽

Dietary Fibers ◽

Product Laboratory ◽

Organoleptic Characteristics

Исследована эффективность применения свекловичных пищевых волокон (СПВ) (ООО Родники) в производстве сладкого плавленого продукта с заменителем молочного жира, выработанного по технологии плавленых сыров. Для определения эффективной дозировки СПВ в составе плавленого продукта были выработаны лабораторные образцы с содержанием СПВ в количестве 2, 4 и 6 к массе продукта и контрольный образец без внесения СПВ. Установлено, что внесение СПВ в количестве 2 к массе продукта обусловило формирование в продукте в дополнение к кисломолочному вкусу специфического привкуса наполнителя с ванильным оттенком. Дальнейшее увеличение дозировки СПВ в рецептуре плавленого продукта до 4 и 6 к массе продукта привело к ухудшению его органолептических показателей. Внесение СПВ значительно повысило модуль упругости продукта (2095,9 11,0)(2208,9 11,0) Па по сравнению с контролем (244,3 1,5) Па. Выявлено, что эффективная дозировка внесения СПВ составляет от 1 до 3 к массе продукта. Разработаны рецептуры сладкого плавленого продукта (массовая доля влаги 55 и 30 жира в сухом веществе) с цикорием в количестве 23 и СПВ. Установлено, что внесение цикория гармонизирует вкус плавленого продукта и редуцирует привкус пищевых волокон. The effectiveness of beet dietary fibers (BDF) (LLC Rodniki) in the production of sweet fused product with milk fat substitute produced according to the technology of melted cheeses was investigated. To determine the effectiveness dosage of BDF in the composition of the fused product, laboratory samples with a content of BDF in an amount of 2, 4 and 6 to the mass of the product and a control sample without BDF were developed. It is established that the introduction of BDF in an amount of 2 to the mass of the product led to the formation of the product in addition to the fermented milk taste of a specific flavor of the filler with a vanilla tinge. A further increase in the dosage of BDF in the formulation of the fused product to 4 and 6 by weight of the product led to a deterioration of its organoleptic characteristics. The introduction of BDF significantly increased the modulus of elasticity of the product (2095,9 11,0)(2208,9 11,0) PA compared with the control (244,3 1,5) PA. It was found that the effective dosage of BDF is from 1 to 3 by weight of the product. Recipes sweet fused product (mass fraction of moisture 55 and 30 fat in dry matter) with chicory in the amount of 23 and BDF developed. It is established that the introduction of chicory harmonizes the taste of the fused product and reduces the taste of dietary fibers.

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Poultry jerky whole muscle meat products with taste components

Agrarian-And-Food Innovations ◽

10.31208/2618-7353-2021-13-52-58 ◽

2021 ◽

Vol 13 ◽

pp. 52-58

Author(s):

N.O. Zhigalova ◽

◽

E.V. Kuzmina ◽

S.V. Shinkareva ◽

S.A. Surkova ◽

...

Keyword(s):

Mass Fraction ◽

Raw Materials ◽

Meat Product ◽

Control Sample ◽

Meat Products ◽

Laboratory Research ◽

Experimental Sample ◽

Social Significance ◽

Organoleptic Characteristics ◽

Whole Muscle

Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.

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Effect of ultrasonic treatment on sucrose inversion in vegetable and fruit purees

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2020-3-69-72 ◽

2020 ◽

pp. 69-72

Author(s):

L. K. Patsyuk ◽

T. V. Fedosenko ◽

V. V. Kondratenko ◽

E. A. Medvedeva ◽

T. V. Narinyants ◽

...

Keyword(s):

Ultrasonic Treatment ◽

Reducing Sugars ◽

Ultrasound Exposure ◽

Ultrasonic Action ◽

Total Reducing Sugars ◽

Flow Through ◽

Carrot Puree ◽

Apple Puree ◽

Apple Purée ◽

Control Samples

Relevance. This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods. For the study, experimental samples of carrot, pumpkin and Apple puree of two types were made – a monocomponent natural puree (without sugar) and puree with the addition of 5% sucrose (by weight). The main part of the study was to study the depth of sucrose inversion in experimental samples, depending on the specified parameters of ultrasound exposure at a frequency of 21.6 kHz for 30 minutes on a laboratory cavitation unit in a flow-through cyclic mode.Results. It was found that in all experimental samples, the amount of total reducing sugars increased significantly compared to the values obtained in control samples that were not subjected to ultrasonic treatment. So, in natural apple puree (without adding sucrose) after ultrasound exposure, an increase in total reducing sugars was detected by 9.3%, and in experimental samples of apple puree with added sucrose – by 10.9%, in relation to control samples, which is 1.2 times higher than in natural puree. In samples of carrot puree (without adding sucrose), the increase in total reducing sugars was 6.7%, and in puree with added sucrose, the increase was 12.2%, which is 1.8 times higher than the inversion in puree without sugar. In samples of pumpkin puree without sugar, the increase in reducing sugars was 4.2%, and in samples with added sucrose – 9.9%, i.e. 2.4 times higher than in samples without sugar.These data allow us to conclude that ultrasound exposure can intensify the inversion of sucrose with an increase in the number of reducing sugars, and this process takes place more deeply in products containing added sucrose.

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Detection of the cavitation component in the total increase of reducing sugars as a result of inversion of sucrose under ultrasonic influence on vegetable and fruit purees

Horticulture and viticulture ◽

10.31676/0235-2591-2020-5-54-58 ◽

2020 ◽

pp. 54-58

Author(s):

L. K. Patsyuk ◽

T. V. Fedosenko ◽

V. V. Kondratenko

Keyword(s):

Reducing Sugars ◽

Thermal Exposure ◽

Original Data ◽

Natural Increase ◽

Thermal Inversion ◽

Cavitation Effect ◽

Organoleptic Characteristics ◽

Ultrasonic Influence ◽

Apple Puree ◽

Apple Purée

The article presents the results of a study of the process of inversion of sucrose in apple, carrot and pumpkin puree, occurring under ultrasonic action on them, with the formation of the total amount of reducing sugars, as well as with the identification of the autonomously manifested cavitation component that occurs simultaneously with thermal inversion. The relevance of research consists in identifying the quantitative value of reducing sugars formed due to a separately flowing cavitation component in the general inversion of sucrose, when exposed to ultrasound with specified parameters, in order to obtain new types of products with different physicochemical parameters and organoleptic characteristics, depending on changes in parameters processing. To identify the part of reducing sugars formed by the cavitation effect alone, in the total inversion of sucrose occurring during ultrasonic exposure to the product, it is necessary to exclude part of the increase in reducing sugars from the total amount of increase detected by thermal exposure. As a result of the calculations, the following values of the increase in the amount of reducing sugars (relative to the original data), obtained only due to the cavitation effect during ultrasonic processing of puree, were obtained. In natural apple puree the increase was 240 mg per 100 g, and in puree with added sucrose – 495 mg per 100 g, which is 2 times higher. In carrot puree the natural increase was 74 mg per 100 g, and in puree with sucrose it was 150 mg per 100 g, which is twice higher and confirms the same pattern as in apple puree. In natural pumpkin puree the increase was 27 mg per 100 g, and in puree with sucrose it was 84 mg per 100 g, which is more than 3 times higher than in natural. The results obtained allow us to conclude that when processing the product with ultrasound, the process of sucrose inversion is intensified; including its component obtained due to the cavitation effect, and the inversion is more deeply manifested in puree with added sucrose.

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Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽

10.3390/foods10081695 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1695

Author(s):

Xinyue Zhou ◽

Wenjun Wang ◽

Xiaobin Ma ◽

Enbo Xu ◽

Donghong Liu

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Ultrasonic Treatment ◽

Frozen Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Ultrasonic Power ◽

Minimal Impact ◽

Sedimentation Behavior ◽

Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

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