scholarly journals IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION

2020 ◽  
Vol 11 (3) ◽  
pp. 62-69
Author(s):  
N. M. Slobodianiuk ◽  
A. А. Menchynska ◽  
A. O. Ivaniuta ◽  
O. М. Ochkolyas
Keyword(s):  
Infant Nutrition ◽  
Raw Materials ◽  
Silver Carp ◽  
Retention Capacity ◽  
Warranty Period ◽  
Boundary Shear ◽  
Pike Perch ◽  
Duration Of Storage ◽  
Boundary Shear Stress ◽  
Ingredient Composition

The article deals with the improvement of the technology of fish pudding for infant nutrition. The current state and innovative developments of domestic and foreign scientists have been analyzed, perspective directions of enrichment of the fish puddings range and development of the market of products for infant nutrition have been defined. It is established that the main leaders in the production of this type of product are: Italy, England, Germany, Norway, Bulgaria, which specialize in vegetable and fish products. The effectiveness of combining fish, vegetable and animal raw materials in order to perform the nutritional value of fish puddings, in accordance with the requirements of baby food products, is theoretically substantiated and experimentally confirmed. Through the experimental research, the ingredient composition has been optimized and recipes for new fish puddings for infant nutrition based on fish (hake, pike-perch), vegetable (pumpkin) and animal raw materials (butter, milk, eggs) have been developed in the following ratio: sample 1 ( hake – 50, pumpkin – 16, butter – 4, milk – 13,4, eggs – 16,2); sample 2 ( pike-perch – 50, potato –16, butter – 4, milk – 13,4, eggs – 16,2). The results of researches of structural and mechanical indicators, namely – boundary shear stress, are given in the study. Studies have shown that adding pumpkin to the pudding reduces this indicator. This can be explained by the increase in moisture retention capacity, which makes the finished product susceptible to mechanical impact, ie more soft and juicy. To ensure the warranty period of storage, the patterns and dynamics of changes in quality indicators during the storage have been studied. The results of studies of acid and peroxide values of fat showed that with increasing duration of storage, these indicators increase within acceptable limits, which confirms the possibility of the selected raw materials usage in the recipes of new fish puddings. Based on the obtained results, the prospects of further research are determined - to develop a technological scheme for the production of fish puddings based on representatives of freshwater fish, namely grass carp and silver carp

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

scholarly journals Boundary Shear Stress Analysis in Meandering Channels at the Bend Apex

2015 ◽  
Vol 4 ◽  
pp. 812-818 ◽  
Author(s):  
Sovan Sankalp ◽  
Kishanjit. K. Khatua ◽  
Arpan Pradhan
Keyword(s):  
Shear Stress ◽  
Stress Analysis ◽  
Meandering Channels ◽  
Boundary Shear ◽  
Boundary Shear Stress

METHOD OF PROCESSING COLLAGEN FRESHWATER FISH TO OBTAIN A MATERIAL WITH A HIGH MOISTURE ABSORBING ABILITY

2019 ◽  
Author(s):  
Л.В. АНТИПОВА ◽  
С.А. ТИТОВ ◽  
И.В. СУХОВ
Keyword(s):  
Freshwater Fish ◽  
Moisture Absorption ◽  
Raw Materials ◽  
Silver Carp ◽  
Absorption Capacity ◽  
Personal Hygiene ◽  
Test Material ◽  
Free Access ◽  
High Moisture ◽  
Scanning Calorimetry

Исследовано взаимодействие коллагена пресноводных рыб с водой для повышения его водопоглощающей способности. Объектом исследования был вторичный продукт переработки рыбного сырья – шкуры прудовых рыб, преимущественно толстолобика. Для исследования были использованы методы термогравиметрии и дифференциальной сканирующей калориметрии. Измерения проведены на приборе синхронного термического анализа модели STA 449 F3 Jupiter. Установлено, что основная доля влаги связывается адсорбционным или осмотическим путем, а на долю капиллярной влаги приходится всего 7% массы воды, связанной образцами. Большая величина энергии связи адсорбции – 4 Дж/моль свидетельствует о способности функциональных групп коллагена к созданию гидратной оболочки, содержащей значительное количество воды. Для увеличения влагопоглощающей способности необходимо разрыхление коллагеновых волокон, что увеличивается свободный доступ влаги к фибриллам белка, увеличивающим впитывание влаги. Для эффективного разрыхления предложено выдерживать шкуры толстолобика в растворе органических кислот концентрацией 0,5%. Это позволяет добиться высокой влагоемкости, которая достигает 35–40 объемов влаги на 1 единицу массы исследуемого материала, что делает перспективным использование коллагена в качестве материала для впитывающих влагу слоев средств личной гигиены, одежды, обуви. The interaction of freshwater fish collagen with water to increase its water absorption capacity was studied. The secondary product of processing of fish raw materials – skins of pond fish, mainly silver carp, was the object of study. Methods of thermogravimetry and differential scanning calorimetry were used for the study. Measurements were carried out on the device of synchronous thermal analysis of model STA 449 F3 Jupiter. It was found that the bulk of the moisture is bound by adsorption or osmotic way, and 7% of mass of the water connected by samples fall to the share of capillary moisture. A large amount of adsorption binding energy – 4 J/mol indicates the ability of collagen functional groups to create a hydrated shell containing a significant amount of water. Loosening of collagen fibers is necessary to increase the moisture absorption capacity, which will increase the free access of moisture to the protein fibrils, increasing the absorption of moisture. It is proposed to withstand the skins of silver carp in a solution of organic acids with a concentration of 0,5% for effective loosening. This makes it possible to achieve high moisture capacity, which reaches 35–40 volumes of moisture per 1 unit mass of the test material, which makes it promising to use collagen as a material for moisture-absorbing layers of personal hygiene products, clothing, and shoes.

FLOOD HYDRAULICS DUE TO EMERGENT VEGETATION ALONG A RIPARIAN ZONE IN MEANDERING CHANNELS

2016 ◽  
Vol 78 (9-4) ◽  
Author(s):  
Zulkiflee Ibrahim ◽  
Zulhilmi Ismail ◽  
Sobri Harun ◽  
Koji Shiono ◽  
Nazirah Mohd. Zuki ◽  
...  
Keyword(s):  
Shear Stress ◽  
Flow Resistance ◽  
Riparian Zone ◽  
Streamwise Vorticity ◽  
Floodplain Vegetation ◽  
Meandering Channel ◽  
Meandering Channels ◽  
Boundary Shear ◽  
Residential Properties ◽  
Boundary Shear Stress

Frequent floods around the globe including recent events in several states in Malaysia have damaged the residential properties, infrastructures and crops or even deaths. Clearing vegetations or trees on the floodplain has been pointed out as a contributing factor to the damages. Thus, the influence of floodplain vegetation on the river hydraulics during flooding must be better understood. The hydraulics of flood flows in non-erodible vegetated meandering channel was experimented in the laboratory where two-lined steel rods were installed along a riparian zone to simulate as trees. The stage-discharge relationship, flow resistance, depth-averaged velocity, streamwise vorticity and boundary shear stress patterns during shallow and deep flood inundations were studied. The findings showed that floodplain vegetation had increased the channel flow depth by 32% and its flow resistance. The velocity in vegetated zone was lowered and the shear stress reduced by 86.5% to 91% along the river meander. In addition, the trees also limit flow interaction between main channel and floodplain

Modelling boundary shear stress in highly sinuous meandering channels

2013 ◽  
Vol 20 (2) ◽  
pp. 161-168 ◽  
Author(s):  
M. Patnaik ◽  
K.C. Patra ◽  
K.K. Khatua ◽  
L. Mohanty
Keyword(s):  
Shear Stress ◽  
Meandering Channels ◽  
Boundary Shear ◽  
Boundary Shear Stress

scholarly journals Modeling effects of bank friction and woody bank vegetation on channel flow and boundary shear stress in the Rio Puerco, New Mexico

2005 ◽  
Vol 110 (F4) ◽  
pp. n/a-n/a ◽  
Author(s):  
E. R. Griffin ◽  
J. W. Kean ◽  
K. R. Vincent ◽  
J. D. Smith ◽  
J. M. Friedman
Keyword(s):  
Shear Stress ◽  
New Mexico ◽  
Channel Flow ◽  
Boundary Shear ◽  
Boundary Shear Stress

Yaw Probe used as Preston Tube

1968 ◽  
Vol 72 (696) ◽  
pp. 1059-1060 ◽  
Author(s):  
N. Rajaratnam ◽  
D. Muralidhar
Keyword(s):  
Shear Stress ◽  
Boundary Shear ◽  
Boundary Shear Stress

Summary In this note it is suggested that the three-tube yaw probe be placed on the boundary and used as a Preston tube to measure the boundary shear stress when both its magnitude and direction are unknown. The calibration results necessary for this method are also presented herein.

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