Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus until a dry matter content of 28... 30 % under a mild mode during 25...50 s provided that the puree is preheated to 50 °C. The limiting shear stress for each type of raw material and the effective viscosity index for the samples of the formulations of the studied pastes have been established. It was found that the best properties are demonstrated by composition with the following formulation ratio of components: apple – 50 %; cranberries – 40 %; hawthorn – 10 %. That makes it possible to obtain pastes with the best chemical composition (the higher content of pectin substances, organic acids, ascorbic acid, etc.). The rational amount of adding 75 % of fruit and berry paste to replace apple puree has been determined and substantiated. That makes it possible to manufacture pastille with a high degree of structure formation, which is confirmed by the viscosity index of 616 Pa∙s, compared with control – 354 Pa∙s. A decrease in the mass fraction of dry substances by 5.0 %, an increase in acidity and reducing substances are ensured, which meets the requirements set by regulatory documents. This amount of paste provides for excellent organoleptic properties, i.e. it gives the products an even red color, pleasant taste, and smell. The developed technology expands the range of "healthy food" by partially replacing raw materials with a low content of physiologically functional components with a multicomponent composition, as well as provides for an increase in the pastille nutritional value. The use of sparing modes of concentration makes it possible to intensify the process of manufacturing a multicomponent paste, which indicates energy and resource-saving technology

Claude Jutra’s Surfacing (1981) through visual spectacles: Framing female body, voyeurism and paranoia

This article examines Claude Jutra’s 1981 film adaptation of Margaret Atwood’s Surfacing in terms of its focus on female body, voyeurism and paranoia. The psychoanalytic perspective of the feminist film theory, with its emphasis on visual pleasure, narcissism, the male gaze, scopophilia, fetishization of the female, the oedipal nature of the narrative and female subjectivity, provides a pragmatic groundwork for the theoretical underpinning of this study. In the same way, the film apparatus, such as editing and camera work, provides a semiotic impetus to the spectator to identify with the perfect male, and not with the distorted female. With its focus on various scenes, generic codes and aspects of the film, the paper furthermore sees how Jutra’s production validates the prejudices of the classical film narrative in the context of the female image, sexual difference, female desire and stereotyped female paranoia. Despite its narrative focus on the quest of a female protagonist, Jutra’s film conforms to the traditional model of the classical cinema wherein the woman is no more than a signifier ‐ an entity that signifies things in relation to men only.

The Craft of the Rural Cinema Operator

The UNESCO report of 1949 that surveyed the use of mobile cinema and radio vans in education around the world documents the use of the 16 mm apparatus on a scale that is not reflected by film history, where the substandard gauge is regarded as a useful, essentially secondary cinema to the permanent cinema of 35 mm. This post-war moment of film history captured by the report was, arguably, the apex of the 16 mm gauge and depended on the work of the cinema operator/projectionist to deliver film programmes to audiences in non-theatrical spaces. The report’s references to the UK describe 16 mm exhibition in the British Colonies and to ‘the Western Isles of Scotland where a highly efficient pioneer service, assisted from public funds, has been developed under the Highlands and Islands Film Guild to surmount the barriers of distance of rural isolation’. This chapter outlines the work of the cinema operators in the Highlands and Islands of Scotland and considers the significance and specificities of their role in the improvised exhibition spaces of rural cinema-going. It suggests that the non-theatrical space typically shared by the film apparatus and its audience represents one of the distinct features of this overlooked cinema that provided many remote populations with their first experience of film. This intimate, communal spatial formation made possible by the operators is fondly remembered by surviving communities in the Highlands and Islands. The operator’s role is notable for its particular combination of craft and sociability that defined the experience of rural non-theatrical cinema.

APPLICATION OF ROTATED FILM APPARATUS AT PRODUCTION OF MULTI-COMPONENT FRUIT PASTS

The aim of the study is to probate the improved rotated film apparatus (RFA) at producing high-quality multi-component fruit pasts. The construction of the improved RFA with an innovative solution as to the system of heating its working chamber at the expanse of using a radiating heater – FFREhRT is developed. The designed construction is resource-effective and allows to concentrate fruit puree by using saving non-inertial thermal regimes (50...60 °С) with processing duration 0,65...0,8 min to content 25...30 % of RM. At the researches there was realized the probation of the improved RFA at concentrating offered multi-component fruit purees, based on apple, cranberry and haw. The high quality of obtained multi-component fruit pasts was confirmed as a result of studying their structural-mechanical and color characteristics. Structural-mechanical parameters of studied fruit purees allowed to determine the influence of each component of the composition on the dispersed stability of an obtained structure of puree. It was established that the best disperse stable structure is inherent to the composition with percent content of apples, cranberries and haws as 60 ÷ 30 ÷ 10 with the mean radius of microcapillaries nm. As a result of concentrating fruit purees, there were determined their color characteristics by CIELab system. And the comparisons of the studied sample before and after concentration indicate their unessential change. Thus, for the recipe composition with best organoleptic indices: apple, cranberry, haw in ratio 60 ÷ 30 ÷ 10, the brightness index for puree is: Т = 37,8 %, and for the concentrated past – Т = 36,4 % respectively. All obtained compositions are characterized by the red-orange color that totally confirms preservation of their physical-chemical characteristics at thermal processing. The improved RFA construction may be implemented at enterprises of tinned production for processing and getting high-quality fruit pasts for providing needs of food industry of the country.

The Film Apparatus

This chapter illustrates how the discussion of cinematic apparatus was international and in many instances foundational for the establishment of film studies as a discipline. Apparatus offered a means to consider precisely the study of film as more than formal analysis of the projected image; it sought to arrive at a more comprehensive discussion of cinema. The production of the image was understood not simply as an industrial tale, but as a matter of signification, social relations, modes of production, methods of projection, space of reception, and subjective effects on spectators. In the 1960s, the discourse on the apparatus was connected to the quest for revolutionary forms. By the 1980s, the debates regarding apparatus theory became bogged down by considerations of ideology and an overwhelming focus on psychoanalytic models.