Influence of ozone treatment on physico-chemical and microbiological indicators of sugar beet

2021 ◽  
pp. 24-26
Author(s):  
Мадина Асатуллаевна Якияева
Keyword(s):  
Sugar Beet ◽  
Ozone Treatment ◽  
Physico Chemical ◽  
Microbiological Indicators

Одной из отраслей пищевой промышленности, способной обеспечить продовольственную независимость страны и удовлетворить потребности населения, является сахарная промышленность. В статье рассматривается эффективность использования озонной обработки для обеспечения безопасного хранения сырья сахарной продукции, в том числе сахарной свеклы. Были исследованы физико-химические и микробиологические показатели до и после обработки озоном. Результаты экспериментального исследования образцов сахарной свеклы сорта «Ардан», обработанных с верхней и нижней подачей озоном при кагатном хранении, показали, что через 1 мес физико-химические и микробиологические показатели сахарной свеклы не изменяются по сравнению с контрольным образцом. При обработке с верхней подачей озоном после 2-3 мес содержание сахара увеличивалось на 2 % и с нижней подачей озоном - на 2-3 %. А также уменьшалось содержание дрожжей от 78 КОЕ/г до 3 КОЕ/г, что продлевает хранение сахарной свеклы и увеличивает производительность сахарной продукции. Результаты показали, что обработка корнеплодов сахарной свеклы перед хранением озонным потоком обеспечивает в процессе хранения в среднем образование гнилой массы на 50 %, при обработке озоном с нижней и верхней подачей содержание сахара увеличивается на более чем 2-3 %, продлевается срок хранения сахарной свеклы и производительность сахарной продукции. В результате было обнаружено, что для увеличения срока хранения сахарной свеклы самым оптимальным режимом является обработка озоном с концентрацией 4 г/м в течение 15 мин.

Expert examination of quality indicators of mayonnaise TM "Slavoliya"

2021 ◽  
pp. 112-116
Author(s):  
L.V. Molokanova ◽  
O.V. Kudinova
Keyword(s):  
Quality Indicators ◽  
Physico Chemical ◽  
Microbiological Indicators

The article presents the results of the expert examination of the quality of mayonnaise of TM "Slavoliya", OOO (LLC) "Slavoliya Group" according to organoleptic, physico-chemical and microbiological indicators.

JUSTIFICATION OF VETERINARY AND SANITARY ASSESSMENT OF WILD AND DOMESTIC DUCKS AT SARCOCYSTOSIS

2019 ◽  
Vol 1 (1) ◽  
pp. 6-12
Author(s):  
I. G. Seregin ◽  
◽  
Yu. V. Petrova ◽  
S. V. Redkin ◽  
Yu. G. Isaev ◽  
...  
Keyword(s):  
The Other ◽  
Internal Organs ◽  
Domestic Ducks ◽  
Wild Duck ◽  
Central Russia ◽  
Physico Chemical ◽  
Muscle Lesions ◽  
Canning Industry ◽  
Microbiological Indicators

The article presents the results of studies of carcasses of domestic and wild ducks for the purpose of detection of sarcocystosis. The commodity, organoleptic, physico-chemical, microbiological indicators of the meat of sick and healthy domestic and wild ducks were determined. Researches were carried out in spring and autumn in the farms of six regions of Central Russia, on the territory of which there were large reservoirs (ponds, lakes or swamps). The intensity of the destruction of wild ducks by sarcocystosis was high, of domestic ducks was medium. Sarcocystis one wild duck found in large quantity in the chest muscles and lower in the muscles of the neck, the other two (domestic and wild) affected ducks Sarcocystis was discovered in many skeleton, which muscles. In chest muscles of one wild duck sarcocystis has revealed in large quantity and lower in the muscles of the neck, sarcocystis was discovered in many muscles of skeleton of the other two (domestic and wild) affected ducks. The size of the sarcocystosis was different, but no more than the millet grain. In our opinion, in cases of intense muscle lesions with sarcocistosis, carcasses and poultry organs should be sent for disposal or fed to animals after stripping and boiling for at least 1 hour. At weak injury and the absence of dystrophic processes in the muscles of the carcass, their internal organs are cleaned and sent to the canning industry. It is not allowed to feed infected sarcocistosis raw bird meat to dogs, cats and other carnivores.

scholarly journals Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 192
Author(s):  
Juyang Zhang ◽  
Bettina Wolf
Keyword(s):  
Sugar Beet ◽  
Thermal Processing ◽  
Chemical Properties ◽  
Sodium Caseinate ◽  
Neutral Ph ◽  
Aggregate Properties ◽  
Physico Chemical ◽  
Acid Tolerant ◽  
Acidic Conditions ◽  
Processing Stability

Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect performance at acidic or neutral pH and during thermal processing, thus requiring careful selection. Here, the aggregate properties (particle size, conjugate charge, shear viscosity) of three types of sugar beet pectin (SBP)-sodium caseinate (SC) 1:1 conjugates, at acidic and neutral pH (4.5; 7), as well as their thermal processing stability (80 °C), were investigated. The enzymatically cross-linked SBP:SC was more acid tolerant than the electrostatically interacting conjugates. Maillard cross-linked conjugates aggregated at pH 4.5, suggesting poor emulsifier performance in acidic conditions. At pH 7, the three conjugate types showed similar aggregate properties. The results are discussed in terms of structural re-arrangement.

Physico-chemical characterization of alkaline soluble polysaccharides from sugar beet pulp

2009 ◽  
Vol 23 (6) ◽  
pp. 1554-1562 ◽  
Author(s):  
Marshall L. Fishman ◽  
Hoa K. Chau ◽  
Peter H. Cooke ◽  
Madhav P. Yadav ◽  
Arland T. Hotchkiss
Keyword(s):  
Sugar Beet ◽  
Chemical Characterization ◽  
Sugar Beet Pulp ◽  
Physico Chemical ◽  
Beet Pulp

Physico-chemical characterization of protein-associated polysaccharides extracted from sugar beet pulp

2013 ◽  
Vol 92 (2) ◽  
pp. 2257-2266 ◽  
Author(s):  
Marshall L. Fishman ◽  
Hoa K. Chau ◽  
Phoebe X. Qi ◽  
Arland T. Hotchkiss ◽  
Madhav P. Yadav
Keyword(s):  
Sugar Beet ◽  
Chemical Characterization ◽  
Sugar Beet Pulp ◽  
Physico Chemical ◽  
Beet Pulp

scholarly journals An integrated biorefinery concept for conversion of sugar beet pulp into value-added chemicals and pharmaceutical intermediates

2017 ◽  
Vol 202 ◽  
pp. 415-431 ◽  
Author(s):  
Max Cárdenas-Fernández ◽  
Maria Bawn ◽  
Charlotte Hamley-Bennett ◽  
Penumathsa K. V. Bharat ◽  
Fabiana Subrizi ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Animal Feed ◽  
Value Added ◽  
Sugar Beet Pulp ◽  
High Yield ◽  
Integrated Biorefinery ◽  
Physico Chemical ◽  
Beet Pulp ◽  
Commercial Yeast ◽  
The Uk

Over 8 million tonnes of sugar beet are grown annually in the UK. Sugar beet pulp (SBP) is the main by-product of sugar beet processing which is currently dried and sold as a low value animal feed. SBP is a rich source of carbohydrates, mainly in the form of cellulose and pectin, including d-glucose (Glu), l-arabinose (Ara) and d-galacturonic acid (GalAc). This work describes the technical feasibility of an integrated biorefinery concept for the fractionation of SBP and conversion of these monosaccharides into value-added products. SBP fractionation is initially carried out by steam explosion under mild conditions to yield soluble pectin and insoluble cellulose fractions. The cellulose is readily hydrolysed by cellulases to release Glu that can then be fermented by a commercial yeast strain to produce bioethanol at a high yield. The pectin fraction can be either fully hydrolysed, using physico-chemical methods, or selectively hydrolysed, using cloned arabinases and galacturonases, to yield Ara-rich and GalAc-rich streams. These monomers can be separated using either Centrifugal Partition Chromatography (CPC) or ultrafiltration into streams suitable for subsequent enzymatic upgrading. Building on our previous experience with transketolase (TK) and transaminase (TAm) enzymes, the conversion of Ara and GalAc into higher value products was explored. In particular the conversion of Ara into l-gluco-heptulose (GluHep), that has potential therapeutic applications in hypoglycaemia and cancer, using a mutant TK is described. Preliminary studies with TAm also suggest GluHep can be selectively aminated to the corresponding chiral aminopolyol. The current work is addressing the upgrading of the remaining SBP monomer, GalAc, and the modelling of the biorefinery concept to enable economic and Life Cycle Analysis (LCA).

scholarly journals Мікробіологічний контроль м'ясних та м'ясорослинних консервів

2017 ◽  
pp. 81-84
Author(s):  
О. С. Гавриленко ◽  
О. А. Хоміцька ◽  
О. В. Загорулько
Keyword(s):  
Quality And Safety ◽  
Canned Food ◽  
Trade Network ◽  
Manufacturing Enterprises ◽  
Physico Chemical ◽  
Microbiological Indicators ◽  
Current Standards

У статті наведено результати досліджень якості 22-х зразків м'ясних  та м'ясорослинних консервів  українських виробників за органолептичними, фізико-хімічними та мікробіологічними показниками. Проаналізовано показники якості  та безпечності консервів, що реалізуються в торговій мережі по  Україні. За результатами проведених досліджень встановлено невідповідності згідно з діючими стандартами за органолептичними, фізико-хімічними та мікробіологічними показниками, що свідчить про порушення  на  етапах виробництва дослідних зразків  консервів українських підприємств-виробників. The article presents the results of research on the quality of 22 samples of meat and meat-plant canned products of Ukrainian manufacturers by organoleptic, physico-chemical and microbiological indicators. The indicators of quality and safety of canned food, sold in the trade network in Ukraine, are analyzed. According to the results of the conducted studies, inconsistencies have been established according to the current standards for organoleptic, physico-chemical and microbiological indicators, which indicates violations at the stages of production of pre-production canned food of Ukrainian manufacturing enterprises.

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