A new method for the production of compote from grapes in self-exgaustible glass jars 1-82-500

Проблема повышения пищевой ценности консервируемых пищевых продуктов в герметически укупоренной таре может быть успешно решена на основе интенсификации процесса тепловой стерилизации. В работе представлены результаты исследований по совершенствованию технологии производства консервированного компота из винограда с использованием самоэксгаустируемой тары и интенсификации процесса тепловой стерилизации, являющейся наиболее широко используемым методом консервирования пищевых продуктов, совершенство которой во многом определяет пищевую ценность готового продукта. Известно, что продолжительность и температурный уровень стерилизационного процесса существенно могут изменить качественный и количественный состав витаминов, белков, углеводов, минеральных и органических кислот и других веществ, что зачастую приводит к снижению пищевой ценности продукта. На основе оценки традиционного стерилизационного режима разработаны и предложены новый способ и режимы стерилизации, которые обеспечивают сокращение продолжительности тепловой обработки более чем на 30 % и повышение пищевой ценности готовой продукции. Установлено, что предварительное повышение температуры продукта и использование самоэксгаустируемых стеклобанок обеспечивают сохранение витамина С в готовом продукте на 0,8 мг/% выше, чем по традиционной технологии. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. The problem of increasing the nutritional value of canned food products in hermetically sealed containers can be successfully solved by intensifying the process of thermal sterilization. The paper presents the results of research on improving the technology of production of canned compote from grapes using self-exgaustible containers and intensifying the process of thermal sterilization, which is the most widely used method of preserving food products and the perfection of which largely determines the nutritional value of the finished product. It is known that the duration and temperature level of the sterilization process can significantly change the qualitative and quantitative composition of vitamins, proteins, carbohydrates, mineral and organic acids and other substances, which often leads to a decrease in the nutritional value of the product. Based on the assessment of the traditional sterilization regime, a new method and modes of sterilization have been developed and proposed, which provide a reduction in the duration of heat treatment by more than 30 % and an increase in the nutritional value of the finished product. It was found that the use of a preliminary increase in the temperature of the product and the use of self-exgaustible glass jars ensures the preservation of vitamin C in the finished product by 0.8 mg/% higher than by traditional technology. The results obtained are of interest for implementation at plants processing plant raw materials.

Metal Content and Structure of Textiles in Textile Metal Threads in Croatia from 17th to 20th Century

Textile metal threads were used to decorate historical Croatian textiles. There are three basic types of metal threads usually used on historical textiles in Croatia. These are narrow stripes, wires, and combined metal textile yarn called “srma”, made of metal thread spirally wrapped around the nonmetal textile yarn. Textile yarns were made of silk, linen, wool, or cotton. Metal threads were primarily made of gold, silver, and copper, and different alloys of these metals or threads are layered in the structure. Analysis of metal threads with three different methods was made and the most adequate method for the analysis of metal threads from historical textiles was established. Metal thread analysis was performed with scanning electron microscopy with an energy-dispersive X-ray detector (SEM-EDX), which was determined to be the most suitable for the analysis of historical textiles if cross-section analysis of metal threads is also performed. Textile threads from combined metal textile threads were analysed with a light microscope. This information of the metal threads’ content and structure as well as the composition of textile thread can lead to an understanding of the technology of production threads and also temporal and spatial dating of textile objects which is helpful to conservators and restorers of valuable historical textiles.

Improving the Technology for the Production of Fruit Distillates Based on Innovative Approaches to Fractional Distillation of Apple Wine Materials

В настоящей статье научно обоснован прием сокращения количества образующейся головной фракции при фракционной перегонке. В том числе научно обоснована перспективность повторного применения нового побочного продукта фракционной перегонки, промежуточной фракции, в технологии изготовления яблочных (фруктовых) или кальвадосных дистиллятов. Представлен сравнительный анализ состава головной фракции, полученной в процессе фракционной перегонки с выделением и применением и без выделения и применения промежуточной фракции с учетом требований технических нормативно-правовых актов. Подтверждена целесообразность проведения процесса фракционной перегонки с отбором четырех фракций вместо трех, характерных для классической технологии производства фруктовых дистиллятов. In this material is scientifically justified the method of reducing the amount of the resulting head fraction during fractional distillation. Scientifically based the prospects for the repeated application of a new product fractional distillation of an intermediate fraction in the technology of manufacturing fruit distillates. Сomparative analysis is presented of the composition of the head fraction and with / without isolation (s) and with / without the use (s) of an intermediate fraction, following the technical requirements. The expediency of the process has been proved with the selection of four instead of three fractions characteristic of the classical technology of production of fruit distillates.

Improvement of technology of production of compensation copper and copper steel current ducts

The article describes the technology of manufacturing conductors for power supply systems for cranes, railway vehicles, powerful critical electric motors and power systems. The results of studies for copper-steel samples are shown; in these systems there is a decrease in material losses due to an increase in the strength and durability of products. The proposed technology can be used to use steel-copper wires in power supply loss compensation systems.

Technology of production of garden potato fast frozen

Подробно рассмотрена современная технология производства гарнирного картофеля быстрозамороженного, предусматривающая предварительную подготовку картофеля, мойку, инспекцию, очистку клубней картофеля, инспекцию и дочистку, резку, инспекцию резаного картофеля, бланширование, отделение влаги, дозирование, замораживание, упаковку, маркировку, транспортирование потребителю или на склад готовой продукции для хранения. Показано, что гарнирный картофель имеет калорийность 75,6 ккал и содержит белки - 1,988 %, жиры - 0,406 %, углеводы - 15,849 %, органические кислоты - 0,186 %, пищевые волокна - 1,406 %, воду - 78 %, а также витамины: А, бета-каротин, В, В, В, В, В, С, Е, Н, РР, макроэлементы: К, Са, Mg, Na, S, P, Cl и микроэлементы: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. Технология производства гарнирного картофеля быстрозамороженного перспективна для внедрения на российских предприятиях картофелеперерабатывающей отрасли. The modern technology for the production of quick-frozen garnish potatoes is considered in detail, which provides for: preliminary preparation of potatoes, washing potato tubers, inspection of potato tubers, peeling potato tubers, inspection and cleaning of potato tubers, cutting potato tubers, inspection of cut potatoes, blanching, moisture separation, dosing, freezing, packaging, labeling, transportation to the consumer or to the warehouse of finished products for storage. It has been shown that garnished potatoes have a caloric content of 75,6 kcal and consist of proteins - 1,988 %, fats - 0,406 %, carbohydrates - 15,849 %, organic acids - 0,186 %, dietary fiber - 1,406 %, water - 78 %, as well as vitamins: A, beta-carotene, В, В, В, В, В, C, E, H, PP, macroelements: K, Ca, Mg, Na, S, P, Cl and microelements: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. The technology for the production of frozen garnish potatoes is promising for implementation at Russian enterprises of the potato processing industry.

Analysis of the technical system of the process production of multicomponent food products

Фрукты служат источником энергии, витаминов, минералов и пищевых волокон. В целом, фруктовые батончики имеют гораздо большую питательную ценность, чем свежие фрукты, потому что все питательные вещества сконцентрированы и, следовательно, будут представлять собой ассортимент полуфабрикатов, чтобы извлечь выгоду из пользы фруктов для здоровья. Потребители предпочитают фруктовые батончики, которые имеют более насыщенный вкус, за которыми следуют надлежащие текстурные особенности, которые могут быть получены путем установления равновесия ингредиентов, правильного выбора этапов производства и контроля конечного продукта. Кроме того, фруктовые батончики также являются важными источниками углеводов и минералов. Учитывая широкий спектр биологически активных факторов в свежих фруктах, которые сохраняются во фруктовых батончиках, вполне вероятно, что их потребление оказывает положительное влияние на снижение риска многих заболеваний. Представлены результаты исследований оценки качества снековых плодово-ягодных батончиков, который включает отбор проб, оценку органолептических, физико-химических, функциональных показателей качества и безопасности. Результаты исследований потребительских свойств плодово-ягодных батончиков проводили в соответствии с разработанным алгоритмом. Показатели качества соответствуют добавкам, вносимым в рецептуру батончиков. Технология производства снековых плодово-ягодных батончиков состоит из пяти взаимосвязанных этапов, для каждого из которых подобрано оборудование. Для усовершенствования технологии производства снековых плодово-ягодных батончиков в работе предложена новая конструкция барабанного виброгранулятора. В результате работы барабанного виброгранулятора образуются структуры разных размеров за счет агломерирования частиц, которые обладают разной потенциальной энергией. Находящиеся в зоне перераспределения частиц по размерам частицы больших размеров поднимаются на поверхность образовавшегося слоя. Частицы при перемещении из центрального слоя к поверхности соударяются с другими частицами. С целью разработки мехатронного модуля в работе выявлена зависимость энергозатрат на проведение процесса гранулирования от режимных параметров. Затраты энергии на механическую работу установки происходит за счет разностей показателей ваттметров на холостом ходу и в рабочем режиме. Fruits are a source of energy, vitamins, minerals and dietary fiber. In general, fruit bars have much more nutritional value than fresh fruit, because all the nutrients are concentrated and, therefore, will be an assortment of semi-finished products to benefit from the health benefits of fruit. Consumers prefer fruit bars that have a richer taste, followed by proper textural features that can be obtained by establishing the balance of ingredients, choosing the right stages of production and controlling the final product. In addition, fruit bars are also important sources of carbohydrates and minerals. Given the wide range of biologically active factors in fresh fruits that are preserved in fruit bars, it is likely that their consumption has a positive effect on reducing the risk of many diseases. The results of studies on the quality assessment of snack fruit and berry bars, which includes sampling, evaluation of organoleptic, physico-chemical, functional quality and safety indicators, are presented. The results of studies of consumer properties of fruit and berry bars were carried out in accordance with the developed algorithm. The quality indicators correspond to the additives added to the recipe of the bars. The technology of production of snack fruit and berry bars consists of five interrelated stages, for each of which the equipment is selected. To improve the production technology of snack fruit and berry bars, a new design of a drum vibrating granulator is proposed in the work. As a result of the operation of the drum vibrating granulator, structures of different sizes are formed due to the agglomeration of particles that have different potential energy. Large particles located in the particle size redistribution zone rise to the surface of the formed layer. When moving from the central layer to the surface, the particles collide with other particles. In order to develop a mechatronic module, the dependence of the energy consumption for the granulation process on the operating parameters was revealed. The energy consumption for the mechanical operation of the installation is due to the differences in the indicators of the wattmeters at idle and in operating mode.

Research on changes of the quality indicators of semi-finished products during during storage

Considering the results of literary studies on the nutritional value and biological efficiency of cranberries and goji berries, it has been established that the development of the technology of semi-finished minced products with their use is relevant and has practical importance in the production of fish products. The article deals with the results of the chemical composition, organoleptic evaluation, and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their shelf life. The expediency of combining freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The general positive impressions, harmonious, fish and sweet-salty taste, have shown the expediency of combining cranberries and goji berries with freshwater fish, as evidenced by high levels of appearance, taste, and smell. In terms of consistency, fish cutlets are plastic and dense on the cut. It has been found that there are processes of hydrolytic damage in the control sample after 90 days of storage, which indicates the intensive lipid hydrolysis and the accumulation of free fatty acids in these samples. In experimental samples, hydrolytic damage gradually increases and reaches its critical point only close to the end of the shelf life. Oxidation processes in the lipids of semi-finished products were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids of semi-finished products, it has been established that the control sample for 60-135 days has not been subjected to storage, and in experimental samples after 135 days, the quality of the fat deteriorates and is characterized as the one that is not subjected to storage. The research has established that the use of non-traditional raw materials in the production of semi-finished minced products allows to improve the technology of production and solve the problem of obtaining the product of a high nutritional value. The authors found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to broaden the current problem of processing raw materials from domestic reservoirs in Ukraine.

ASSESSMENT OF THE INFLUENCE OF THE THERMODYNAMIC FACTOR ON THE CRYSTALLIZATION PROCESS IN A VACUUM APPARATUS

Особенность состояния системы жидкость–твердое тело в метастабильном растворе вещества состоит в том, что она (система) претерпевает два фазовых превращения в вакуум-аппарате (ВА) – кристаллообразование и растворение, требующие экспериментального изучения и описания в силу их важности при совершенствовании технологии производства кристаллического сахара. Однако и теоретическое обоснование фазовых превращений в метастабильном растворе разработано недостаточно. В статье предпринята попытка количественно поставить и решить проблему учета возникающего при проведении обработки метастабильного сахарсодержащего раствора повышения температуры в результате конденсации молекул на центре концентрации при пересыщении в ВА. В качестве основы численного моделирования поставленной задачи использовали программные продукты информационной среды Mathcad. С использованием модели диффузионного массопереноса сахарозы в пересыщенном растворе к затравке был разработан алгоритм расчета зависимости массы сахарозы от времени проведения процесса кристаллизации. На примере сахарозы дана оценка влияния физического фактора – выделяющейся при кристаллообразовании теплоты на расчет теплового баланса и производительности ВА. The peculiarity of the state of the liquid-solid system in a metastable solution of a substance is that it (the system) undergoes two phase transformations in a vacuum apparatus (VA) – crystal formation and dissolution, requiring experimental study and description due to their importance in improving the technology of production of crystalline sugar. However the theoretical justification of phase transformations in a metastable solution has not been sufficiently developed. The article attempts to quantify and solve the problem of taking into account the temperature increase that occurs during the processing of a metastable sugar-containing solution as a result of condensation of molecules at the concentration center during supersaturation in VA. Software products of the Mathcad information environment were used as the basis for numerical modeling of the task. Using a model of diffusive mass transfer of sucrose in a supersaturated solution to the seed, an algorithm was developed for calculating the dependence of the sucrose mass on the time of the crystallization process. On the example of sucrose, an assessment of the influence of a physical factor – the heat released during crystallization on the calculation of the thermal balance and the productivity of the VA is given.

Development of the technology of production of cheese ‘Suluguni’ for farms

The aim of the research is the development of a technology for the production of ‘Suluguni’ cheese for farms from milk of cows. Investigations of the chemical composition and physicochemical properties of cows’ milk were carried out using by ultrasonic method. It was found that the mass fraction of protein in milk is 3.19±0.02%, fat is from 4.32±0.06% to 5.07±0.08%. For the production of cheese, milk was standardized. The protein content in normalized milk is 3.37±0.02%, fat - 2.84±0.03%. The ratio of the mass fraction of protein and fat in normalized milk was 1.00:1.19. It was found that the milk of cows meets the requirements for raw materials for the production of cheese. We have developed a technology for the production of brine cheese ‘Suluguni’, which consists of the following operations: receiving milk, preparing milk for making cheese, fermenting, curdling and processing the curd, setting grain, drying, cheddaring, melting, forming a cheese head, salting, storing, transportation and sale of products. Cheese meets the requirements for organoleptic, physicochemical and microbiological indicators. The research results make it possible to recommend to farms the technology for the production of ‘Suluguni’ cheese with cheddaring and thermomechanical processing of the cheese mass.

Microbiological bases of natural milk starter culture

For the first time, the educational and methodological manual summarizes knowledge about the peculiarities of the ecology of lactobacilli of natural starter cultures of different geographical zones of Russia. Geographical races of lactobacilli and yeast of dairy national products can be a source of new, more resistant to extreme factors (including medicinal preparations) enzymes that will be in demand in biotechnology, medicine. Gives fundamentally important predictions that can be experimentally verified. The prospect of treating the microbiome of the digestive organs is shown — eliminating therapy with bacteriophages, lactotherapy instead of chemotherapy. Meets the requirements of the federal state educational standards of higher education of the latest generation. It is intended for the preparation of students of biological specialties, agricultural technologists, as well as bachelors in the profiles "Technology of production, storage and processing of animal products" and "Natural starter cultures" in the directions: 35.03.07 "Technology of production and processing of agricultural products", 19.03.03 and 19.04.03 "Food of animal origin".