scholarly journals Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products

ScienceRise ◽  
2021 ◽  
pp. 18-24
Author(s):  
Olena Bilyk ◽  
Yulia Bondarenko ◽  
Oksana Kochubei-Lytvynenko ◽  
Liudmyla Burchenko
Keyword(s):  
Multicomponent Mixture ◽  
Proteolytic Enzymes ◽  
Experimental Studies ◽  
Optimal Dose ◽  
Bakery Products ◽  
Milk Whey ◽  
Baked Goods ◽  
Wide Range ◽  
Scientific Results ◽  
Technological Product

The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: "Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.

STUDYING OF ACTIVITY OF INHIBITORS OF PROTEOLYTIC ENZYMES IN PRODUCTS OF PROCESSING OF GRAIN HARICOT (PHASEOLUS VULGARIS)

2018 ◽  
Author(s):  
Н.Т. ШАМКОВА ◽  
А.М. АБДУЛХАМИД
Keyword(s):  
Phaseolus Vulgaris ◽  
Liquid Medium ◽  
Proteolytic Enzymes ◽  
Trypsin Inhibitors ◽  
Milk Whey ◽  
Fine Grinding ◽  
Bean Flour ◽  
Wide Range ◽  
Mashed Potatoes

Определено содержание ингибиторов протеолитических ферментов в фасолевой муке, в пюре из зерновой фасоли, сваренной в воде, и в пюре из зерновой фасоли, сваренной после замачивания в воде в молочной сыворотке. Обосновано использование молочной сыворотки в качестве жидкой среды для варки зерновой фасоли после замачивания. Разработана технология полуфабриката в виде фасолевого пюре, предусматривающая замачивание фасоли в воде, варку в молочной сыворотке, грубое измельчение доведенной до готовности фасоли, последующее тонкое измельчение и охлаждение. Установлено, что в фасолевом пюре активность ингибиторов трипсина значительно ниже, чем в муке из фасоли, что делает пюре более предпочтительным полуфабрикатом для производства широкого ассортимента кулинарной продукции. The content of inhibitors of proteolytic enzymes in bean flour, in puree from beans harvested in water and in puree from cereal beans welded in milk whey after soaking in water is determined. The use of whey as a liquid medium for cooking grain beans after soaking is substantiated. The technology of semi-finished product in the form of bean puree, providing for soaking beans in water, cooking in milk whey, coarse grinding of the bean brought to the ready, subsequent fine grinding and cooling is developed. It has been found that the activity of trypsin inhibitors in bean puree is much lower than in bean flour, which makes mashed potatoes a more preferred semi-finished product for the production of a wide range of culinary products.

scholarly journals Trial using of ultrasonic cavitation in cottonization processes of hemp fibers

ScienceRise ◽  
2021 ◽  
pp. 24-31
Author(s):  
Olha Hych ◽  
Oksana Zakora ◽  
Mariia Rastorhuieva ◽  
Andrii Zilinskyi
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Structural Features ◽  
Ultrasonic Cavitation ◽  
Hemp Fiber ◽  
Environmental Friendliness ◽  
Hemp Fibers ◽  
Textile Materials ◽  
Scientific Results ◽  
Technological Product

The object of research: ultrasonic processing technology of textile materials. Investigated problem: increasing the degree of splitting of complex hemp fibers due to the effect of the mechanism of ultrasonic cavitation on them. The main scientific results: The article shows the potential of textile production to ensure the environmental friendliness of textile products, and the development and implementation of new eco-technologies of physical and mechanical cottonization of hemp fiber is important in this. Analysis of existing methods of cottonization and structural features of hemp fibers has led to the conclusion that the destruction of cellulose satellites in complex fiber can be considered as a process of purification from impurities, since the technologies for purification of substances in the aquatic environment by ultrasound now are widely used. Therefore the process of cottonization of hemp by technology of ultrasonic treatment was used in this investigation for the first time. The basic principle effect on the textile material what placed in the liquid are the hydroacoustic effects formed by the collapse of cavitation bubbles in the contact zone "liquid-material". Experimental studies of the geometric characteristics of the obtained hemp cottonine were carried out, and the effectiveness of the effect of ultrasonic vibrations on the change of the structure of hemp fiber was confirmed. Due to the removal of inlaid substances under the action of cavitation, the complex fibers of hemp were split, as a result of which the range of variation and the absolute value of their length and linear density were decreased. The scope of practical use of the research results: textile enterprises of deep processing of bast raw materials into technical and household yarns. Innovation technological product: technology of ultrasonic cottonization of hemp fibers. The scope of using the innovation technological product: manufacturing of textile hemp products for general use.

scholarly journals Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk

ScienceRise ◽  
2021 ◽  
pp. 32-38
Author(s):  
Oleksandr Omelchenko ◽  
Gregoriy Deynichenko ◽  
Vasyl Huzenko ◽  
Inna Zolotukhina ◽  
Dmytro Dmytrevskyi ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Membrane Surface ◽  
Experimental Studies ◽  
Scope Of Application ◽  
Scientific Results ◽  
Efficiency Determination ◽  
Membrane Concentration ◽  
Technological Product

The object of research: the process of membrane concentration of buttermilk using methods of removing the polarizing layer on the membrane surface. Investigated problem: determination of the effectiveness of methods for eliminating the polarization layer on the membrane surface during membrane concentration of buttermilk. Main scientific results: The results of experimental studies on methods of removing the polarization layer to increase the productivity of ultrafiltration equipment in the process of membrane concentration of buttermilk are presented. Mathematical models are proposed based on the regression equation of a factorial experiment using the elimination of the polarization layer on the membrane to determine the rational operating parameters of the membrane concentration of buttermilk. These parameters were determined: pressure – 0.4 … 0.5 MPa, buttermilk temperature – 40 … 50 °С, speed of pulsating flows – 1.5 … 1.7 m/s, frequency of bubbling of raw materials – 0 , 10 … 0.15 min-1, bubbling pressure – 0.56 … 0.58 MPa. A comparative analysis of the application of the method of vibrational mixing and bubbling of separated non-fat dairy raw materials to eliminate the formation of a polarization layer on the surface of membranes in the process of membrane concentration is presented. Based on the obtained quantitative and qualitative characteristics of the ultrafiltration products, it can be seen that vibrational mixing and bubbling of the processed buttermilk equally intensify the process of membrane concentration of buttermilk. The area of practical use of the research results: enterprises of the dairy industry of the food industry, engaged in waste-free processing of dairy raw materials and its by-products. An innovative technological product: devices for reducing the polarization layer, allowing to increase the performance of membranes in the process of membrane concentration of buttermilk. Scope of application of the innovative technological product: waste-free processing of dairy raw materials at dairies and dairy plants and other food industry enterprises.

scholarly journals The prospects of using milk whey enriched with Mg and Mn in the technology of bakery products

2017 ◽  
Vol 11 (4) ◽  
Author(s):  
О. Kochubei-Lytvynenko ◽  
E. Bilyk
Keyword(s):  
Electrical Discharge ◽  
Experimental Studies ◽  
The Elderly ◽  
Positive Influence ◽  
Bakery Products ◽  
Hek 293 ◽  
Milk Whey ◽  
Toxicological Studies ◽  
Quality Of Milk

In this article the technological properties of milk whey, enriched with magnesium and manganese particles by electrical discharge dispersion of metal granules in the medium, and the effect of whey on the technological process and quality of bakery products have been examined. The results of theoretical and experimental studies of the quality of milk whey enriched with Mg and Mn has been presented. The toxicological studies has determined that the enrichment of milk whey with magnesium and manganese particles has not caused potentially harmful factors that could significantly affect the viability of cells of the HEK-293, L-929, PTP lines and their morphological features. The cells of the HEK-293 line were the most vulnerable to the effect of the whey, both untreated and treated by electrical discharge method, due to the low pH of the studied whey samples. The positive influence of enriched whey if applied in the amount of 15% to the mass of flour, on the physical, chemical and sensory qualities of bakery products, particularly the increase specific volume and shelf-life, has been proven. Much attention has been paid to the staling processes, associated with the retrograding and aging of the main biopolymers of bakery products. The relevance of the presented research is in expanding the possibilities of using enriched milk whey for bakery products for the elderly.

scholarly journals Individual Expression of Hepatitis A Virus 3C Protease Induces Ferroptosis in Human Cells In Vitro

2021 ◽  
Vol 22 (15) ◽  
pp. 7906
Author(s):  
Alexey A. Komissarov ◽  
Maria A. Karaseva ◽  
Marina P. Roschina ◽  
Andrey V. Shubin ◽  
Nataliya A. Lunina ◽  
...  
Keyword(s):  
Cell Death ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Proteolytic Enzymes ◽  
Morphological Changes ◽  
Human Cells ◽  
Mitochondrial Potential ◽  
3C Protease ◽  
Wide Range

Regulated cell death (RCD) is a fundamental process common to nearly all living beings and essential for the development and tissue homeostasis in animals and humans. A wide range of molecules can induce RCD, including a number of viral proteolytic enzymes. To date, numerous data indicate that picornaviral 3C proteases can induce RCD. In most reported cases, these proteases induce classical caspase-dependent apoptosis. In contrast, the human hepatitis A virus 3C protease (3Cpro) has recently been shown to cause caspase-independent cell death accompanied by previously undescribed features. Here, we expressed 3Cpro in HEK293, HeLa, and A549 human cell lines to characterize 3Cpro-induced cell death morphologically and biochemically using flow cytometry and fluorescence microscopy. We found that dead cells demonstrated necrosis-like morphological changes including permeabilization of the plasma membrane, loss of mitochondrial potential, as well as mitochondria and nuclei swelling. Additionally, we showed that 3Cpro-induced cell death was efficiently blocked by ferroptosis inhibitors and was accompanied by intense lipid peroxidation. Taken together, these results indicate that 3Cpro induces ferroptosis upon its individual expression in human cells. This is the first demonstration that a proteolytic enzyme can induce ferroptosis, the recently discovered and actively studied type of RCD.

scholarly journals Image Statistics Preserving Encrypt-then-Compress Scheme Dedicated for JPEG Compression Standard

Entropy ◽  
2021 ◽  
Vol 23 (4) ◽  
pp. 421
Author(s):  
Dariusz Puchala ◽  
Kamil Stokfiszewski ◽  
Mykhaylo Yatsymirskyy
Keyword(s):  
Statistical Analysis ◽  
Image Encryption ◽  
Experimental Studies ◽  
Quality Measures ◽  
Input Image ◽  
Jpeg Compression ◽  
Image Statistics ◽  
Compression Stage ◽  
Wide Range ◽  
The Impact

In this paper, the authors analyze in more details an image encryption scheme, proposed by the authors in their earlier work, which preserves input image statistics and can be used in connection with the JPEG compression standard. The image encryption process takes advantage of fast linear transforms parametrized with private keys and is carried out prior to the compression stage in a way that does not alter those statistical characteristics of the input image that are crucial from the point of view of the subsequent compression. This feature makes the encryption process transparent to the compression stage and enables the JPEG algorithm to maintain its full compression capabilities even though it operates on the encrypted image data. The main advantage of the considered approach is the fact that the JPEG algorithm can be used without any modifications as a part of the encrypt-then-compress image processing framework. The paper includes a detailed mathematical model of the examined scheme allowing for theoretical analysis of the impact of the image encryption step on the effectiveness of the compression process. The combinatorial and statistical analysis of the encryption process is also included and it allows to evaluate its cryptographic strength. In addition, the paper considers several practical use-case scenarios with different characteristics of the compression and encryption stages. The final part of the paper contains the additional results of the experimental studies regarding general effectiveness of the presented scheme. The results show that for a wide range of compression ratios the considered scheme performs comparably to the JPEG algorithm alone, that is, without the encryption stage, in terms of the quality measures of reconstructed images. Moreover, the results of statistical analysis as well as those obtained with generally approved quality measures of image cryptographic systems, prove high strength and efficiency of the scheme’s encryption stage.

scholarly journals Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 318
Author(s):  
Paula García Milla ◽  
Rocío Peñalver ◽  
Gema Nieto
Keyword(s):  
Moringa Oleifera ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Unani Medicine ◽  
Functional Value ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Potential Applications ◽  
Medicinal Properties ◽  
Excellent Source

Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of Moringa oleifera in bakery products, which will allow the creation of new products that improve their nutritional and functional value.

scholarly journals Effects of electrical stimulation on isolated rodent gastric smooth muscle cells evaluated via a joint computational simulation and experimental approach

2009 ◽  
Vol 297 (4) ◽  
pp. G672-G680 ◽  
Author(s):  
P. Du ◽  
S. Li ◽  
G. O'Grady ◽  
L. K. Cheng ◽  
A. J. Pullan ◽  
...  
Keyword(s):  
Smooth Muscle ◽  
Electrical Stimulation ◽  
Pulse Train ◽  
Pulse Width ◽  
Computational Simulation ◽  
Minimum Energy ◽  
Experimental Studies ◽  
Single Pulse ◽  
Plateau Phase ◽  
Wide Range

Gastric electrical stimulation (GES) involves the delivery of electrical impulses to the stomach for therapeutic purposes. New GES protocols are needed that are optimized for improved motility outcomes and energy efficiency. In this study, a biophysically based smooth muscle cell (SMC) model was modified on the basis of experimental data and employed in conjunction with experimental studies to define the effects of a large range of GES protocols on individual SMCs. For the validation studies, rat gastric SMCs were isolated and subjected to patch-clamp analysis during stimulation. Experimental results were in satisfactory agreement with simulation results. The results define the effects of a wide range of GES parameters (pulse width, amplitude, and pulse-train frequency) on isolated SMCs. The minimum pulse width required to invoke a supramechanical threshold response from SMCs (defined at −30 mV) was 65 ms (at 250-pA amplitude). The minimum amplitude required to invoke this threshold was 75 pA (at 1,000-ms pulse width). The amplitude of the invoked response beyond this threshold was proportional to the stimulation amplitude. A high-frequency train of stimuli (40 Hz; 10 ms, 150 pA) could invoke and maintain the SMC plateau phase while requiring 60% less power and accruing ∼30% less intracellular Ca2+ concentration during the plateau phase than a comparable single-pulse protocol could in a demonstrated example. Validated computational simulations are an effective strategy for efficiently identifying effective minimum-energy GES protocols, and pulse-train protocols may also help to reduce the power consumption of future GES devices.

Experimental Studies on Cooling Effectiveness of the Double-Decker Air Jet Impingement With Film Outflow

2007 ◽  
Author(s):  
Junkui Mao ◽  
Wen Guo ◽  
Zhenxiong Liu ◽  
Jun Zeng
Keyword(s):  
Infrared Radiation ◽  
Experimental Studies ◽  
Jet Impingement ◽  
Experimental Results ◽  
Thermal Camera ◽  
Local Cooling ◽  
Cooling Effectiveness ◽  
Air Jet ◽  
Double Decker ◽  
Wide Range

Experiments were carried out to investigate the cooling effectiveness of a lamellar double-decker impingement/effusion structure. Infrared radiation (I.R.) thermal camera was used to measure the temperature on the outside surface of the lamellar double-decker. Experimental results were obtained for a wide range of governing parameters (blowing rate M (0.0017∼0.0066), the ratio of the jet impingement distance to the diameter of film hole H/D (0.5∼1.25), the ratio of the distance between the jet hole and film hole to the diameter of the film hole P/D (0, 3, 4), and the material of double-decker (Steel and Copper)). It was observed that the local cooling effectiveness η varies with all these parameters in a complicated way. All the results show that higher cooling effectiveness η is achieved in larger blowing rate cases. A certain range of H/D and P/D can be designed to result in the maximum cooling effectiveness η. And η is less sensitive to the material type compared with those parameters such as H/D, M and P/D.

Experimental Studies of Leading Edge Contouring Influence on Secondary Losses in Transonic Turbines

2012 ◽  
Author(s):  
Ranjan Saha ◽  
Jens Fridh ◽  
Torsten Fransson ◽  
Boris I. Mamaev ◽  
Mats Annerfeldt
Keyword(s):  
Gas Turbine ◽  
Guide Vane ◽  
Experimental Studies ◽  
Three Dimensional ◽  
Leading Edge ◽  
Secondary Flows ◽  
Noticeable Effect ◽  
Flow Angle ◽  
Wide Range ◽  
Contour Plots

An experimental study of the hub leading edge contouring using fillets is performed in an annular sector cascade to observe the influence of secondary flows and aerodynamic losses. The investigated vane is a three dimensional gas turbine guide vane (geometrically similar) with a mid-span aspect ratio of 0.46. The measurements are carried out on the leading edge fillet and baseline cases using pneumatic probes. Significant precautions have been taken to increase the accuracy of the measurements. The investigations are performed for a wide range of operating exit Mach numbers from 0.5 to 0.9 at a design inlet flow angle of 90°. Data presented include the loading, fields of total pressures, exit flow angles, radial flow angles, as well as profile and secondary losses. The vane has a small profile loss of approximately 2.5% and secondary loss of about 1.1%. Contour plots of vorticity distributions and velocity vectors indicate there is a small influence of the vortex-structure in endwall regions when the leading edge fillet is used. Compared to the baseline case the loss for the filleted case is lower up to 13% of span and higher from 13% to 20% of the span for a reference condition with Mach no. of 0.9. For the filleted case, there is a small increase of turning up to 15% of the span and then a small decrease up to 35% of the span. Hence, there are no significant influences on the losses and turning for the filleted case. Results lead to the conclusion that one cannot expect a noticeable effect of leading edge contouring on the aerodynamic efficiency for the investigated 1st stage vane of a modern gas turbine.

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