Investigation of thermo- and electrophysical properties of dried crushed sea buckthorn cake

The development of resource-saving technologies for obtaining pure sea buckthorn oil and its compositions with other vegetable oils from dried crushed sea buckthorn cake is an urgent task. Sea buckthorn oil and its mixtures are obtained by extraction and simultaneous heat exposure, electrophysical methods of the process intensifying being considered in this case. Currently, there are no reliable data on the thermo- and electrophysical properties of dried crushed sea buckthorn cake at atmospheric pressure in the literature. Therefore, experimental studies of the thermo- and electrophysical properties of dried crushed sea buckthorn cake in a wide range of changes in state parameters are of great importance for solving theoretical and practical problems. The nature of the change in the specific heat, thermal conductivity and thermal diffusivity in the temperature range 20 ... 80 ° C and humidity 7.0 ... 17.5% was determined to be linear. In this case, the specific heat and the coefficient of thermal conductivity increase with increasing temperature while the coefficient of thermal diffusivity decreases. The nonlinear dependence of the dielectric loss coefficient on moisture was found to be due to a variety of forms of moisture binding in the sea buckthorn cake particles. It is obvious that with an increase in the cake temperature and humidity, the dielectric loss coefficient monotonically nonlinearly increases in the range of 0.46 ... 9.72. Empirical equations that make it possible to reliably determine the value of the specific mass heat capacity, thermal conductivity coefficients, thermal diffusivity and dielectric losses of dried crushed sea buckthorn cake from temperature and humidity in the range of 7.0 ... 17% with respect to absolutely dry matter were obtained as a result of studies of thermo- and electrophysical properties..

Developing organic cookies with improved consumer properties using safety management approaches

In order to improve the mineral, vitamin composition, and nutritional value of flour confectionery products, new recipes for the "Flori" and "Janet" cookies baked from organic raw materials have been devised. Fully organic raw materials are used in the formulations of both products. The composition of cookies includes spelt flour, cornflour, coconut sugar, butter, dry coconut milk, sea buckthorn oil, hemp oil, lemon balm powder. The organoleptic assessment of cookies was conducted according to a 50-point scale developed by the authors of this paper. The developed samples ranked high on the tasting score: "Flori" (48.12) and "Janet" (49.25). The fat content was decreased in both samples; in the "Flori" sample ‒ by 0.9 g/100 g, and in the "Janet" sample ‒ by 1.2 g/100 g. The protein content increased in the samples, especially in the "Flori" cookies ‒ by 2.3 g/100 g. The "Janet" cookie sample demonstrated the lowest energy value of 380.50 kcal/100 g. The samples were distinguished by the low content of mercury, cadmium, and arsenic. The content of all mineral elements except for sodium increased in the developed biscuits. The potassium content increased by 2.34 times in the "Flori" biscuits and by 2.29 times in the "Janet" biscuits. The calcium content in the "Flori" cookies increased by 3.13 times, in the "Janet" cookies ‒ by 3.64 times. The content of manganese in both samples increased noticeably. Consuming the developed organic cookies makes it possible to increase the level of meeting the human body's requirements for macro- and microelements. The Ishikawa method was used to identify the main factors affecting the safety of cookies. A flowchart of cookie production was drawn up; the critical points were identified. These include the acceptance inspection of raw materials, heat treatment. The data obtained can be used by the confectionery industry to expand the range of organic products.

CRYOCHEMICAL PROCESSING OF SEA BUCKTHORN FRUITS WITH THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

Несмотря на значительный интерес к растительным ресурсам облепихи крушиновидной и продуктам технологической переработки, многие аспекты этой проблемы остаются недостаточно изученными. Особенно это относится к влиянию различных технологических факторов на биохимический состав свеже- заготовленных плодов облепихи и продуктов их переработки традиционными методами. В данном исследовании экспериментально подтверждена целесообразность применения отрицательных температур, а также инертной среды жидкого азота и жидкого диоксида углерода на всех технологических стадиях криохимической переработки плодов облепихи с получением микродисперсных порошков (фитокрипы) и абсолютного облепихового масла. Доклиническое изучение физиологической активности и безопасности применения подтверждает, что данные функциональные продукты питания положительно влияют на функции органов и систем человека. Despite the considerable interest in the plant resources of buckthorn buckthorn and products of technological processing, many aspects of this problem remain insuffi ciently studied. This is especially true for the infl uence of various technological factors on the biochemical composition of freshly harvested sea buckthorn fruits and products of their processing by traditional methods. In this study, the expediency of using negative temperatures, as well as an inert medium of liquid nitrogen and liquid carbon dioxide at all technological stages of cryochemical processing of sea buckthorn fruits to obtain microdisperse powders (phytocrip) and absolute sea buckthorn oil was experimentally confi rmed. Preclinical study of physiological activity and safety of use confi rms that these functional foods have a positive effect on the functions of human organs and systems.

A PREPARATION FOR THE TREATMENT OF VARIOUS TYPES OF MASTITIS

In large dairy farms, a special place is occupied by diseases of the mammary glands, which significantly affect the productivity of animals and reduce the quality of milk. Despite the fact that much attention is paid in science and practice to the problem of the spread and prevention of breast diseases, their harm increases every year. The main method of prevention of mastitis diseases is cost-effective animal husbandry with compliance with zoohygienic requirements for keeping, feeding and milking, which ensure a high level of natural stability of the body and productivity of animals. Our proposed drug «Dorob-K» was used for the first time. The composition of the drug consists of red oil and ASD2 fraction. Red oil-polyphite oil, a medicinal product of plant origin. A complex of biologically active substances that are part of herbs (mainly saponin glycosides – glycyrrhizin, as well as essential oils, peptides, vitamins and minerals) have an anti-inflammatory, antibacterial, regenerating effect. It is a 100% natural extract made from 7 types of medicinal plants (melissa grass, thyme creeping grass, rosehip fruit, licorice roots, nettle leaves, St. John's wort grass, sea buckthorn oil) and as an auxiliary substance - sunflower oil. Sea buckthorn oil and ASD2 fraction have immunomodulating and regenerating properties. They, covering inflammatory tissues, reduce the sensitivity of nerve endings and contribute to faster healing of inflammatory processes. And ASD2 fraction is a tissue preparation that has a high therapeutic effect in the treatment of mastitis, activates the physiological processes of a healthy body and increases its resistance to various factors. The proposed drug contains natural, environmentally friendly and pharmacologically active drugs. The drug «Dorob-K» is easy to prepare and use. The prepared drug was injected into the udder of cows intracisternally, in an amount of 5 ml, 2 times a day, with an interval of 12 hours. For the treatment of latent udder, 4 days were used, and for the treatment of clinical forms-7 days.

Removal of Metals from Aqueous Solutions Using Sea Buckthorn Waste from Dietary Supplement Technology

The purpose of this study was to produce additional data for the valorization process of vegetable waste originating from dietary supplement technology. Two types of vegetable waste originating from different technological processes of sea buckthorn oil were used: vegetable waste from organic solvent extraction (P1) and vegetable waste from cold extraction (P2). Batch experiments evaluated the influence of pH, initial metal concentration, contact time, and Langmuir and Freundlich adsorption isotherms. The following pollutants—Cu, Cr, Co, Ni, Pb and Zn—from the wastewater were studied. The removal efficiency of metals from wastewater was evaluated at pH 3, 5 and 7. The highest metals removal efficiency was obtained at pH 5. It was observed that the Langmuir isotherm fits the adsorption process very well. Based on the results obtained, it can be concluded that vegetable waste resulting from the sea buckthorn oil industry could have potential applications for removing toxic metals from wastewater due to its high removal efficiency (>80%).

Extra Value Hong Kong Waffles

Street food or street food is the format of the food industry enterprises. At such enterprises, the cooking process is focused on the prompt production of products and dishes from semi-finished products and their implementation in street kiosks, pavilions, on mobile counters and carts. The so-called "Hong Kong waffles" are popular as a street food product. One of the effective ways to increase the nutritional value and reduce the energy value of flour confectionery products, which are expedient from a physiological and technological standpoint, can be the use of stevioside sweetener, sea buckthorn oil and Hi-Maize resistant starch as sources of micronutrients (biologically active substances): vitamins, mineral elements and other compounds. Tasting analysis showed that the highest organoleptic properties, as close as possible to the control sample, were possessed by test sample 2 with the addition of 100% stevioside, 100% sea buckthorn oil and 15% of resistant Hi-Maize starch by weight of flour. Samples 4 and 5, the formulation of which included 15% of dried and crushed sea buckthorn cake, scored the least points in the organoleptic assessment, since they have a sea buckthorn aftertaste and a drier and denser crumb compared to other samples. Samples 1 and 3 received a low rating. Sample 1 had a faint aftertaste, probably due to the presence of tri-terpene saponin-licurazide in stevia, which contains a bitter licorice aftertaste. The use of stevioside sweetener, sea buckthorn oil and resistant starch Hi-Maize will not only reduce the calorie content of food products, intensify production processes, but also significantly expand the range of flour confectionery products.

COMPARATIVE ASSESSMENT OF THE MICROBIAL LANDSCAPE OF TROPHIC ULCERS IN PATIENTS WITH DIFFERENT METHODS OF LOCAL TREATMENT

Treatment of trophic ulcers of lower extremities is one of the most important problems of surgery. The aim of the study is to determine the features of the microbial landscape of trophic ulcers in various methods of local treatment. The results of studies on the microflora of trophic ulcers of lower extremities in 245 patients of the main and control groups were analyzed. In 96 patients with trophic ulcers (the main group), Miliacil and magnetolaser therapy were used locally in the treatment of trophic ulcers. For the treatment of 60 patients of the first control group with trophic ulcers, Miliacil and laser radiation were applied topically. In the second control group (59 patients), only Miliacil was used. In the third control group (30 patients), 1% dioxidine solution was used topically for the first 7–10 days, and then the treatment was followed by applying the sea buckthorn oil. The microbiological studies of the trophic ulcer contents demonstrated that Miliacil in combination with laser radiation and especially in combination with magnetic laser therapy had a more pronounced antimicrobial effect than only miliacil and even more so than the 1% dioxidine solution and sea buckthorn oil. It was found that in 161 (65.7%) patients the pathogens were inoculated in the form of a monoculture and in 84 (34.3%) - in the form of microbial associations. According to the composition of strains, among monocultures, 67 (41.6%) patients had Staphylococcus aureus, 39 (24.2%) - Proteus, 24 (14.9%) - E. coli, 20 (12.4%) - Pseudomonas aeruginosa and 11 (6.9%) -Streptococcus. The Staphylococcal associations were predominant, they were found in 68 (80.9%) patients. 336 strains of microorganisms were isolated and 296 (88%) of them were resistant to three or more antibiotics. At the end of treatment, in 87 (90.6%) patients of the main group, there was not observed any microflora in the ulcer inoculations. At the end of treatment, the ulcer microflora was not observed in 51 (85%) patients in the first control group, in 36 (61%) patients in the second control group, and in seven (23.3%) patients in the third control group. Thus, as result of studies conducted the specific features of the microbial landscape of trophic ulcers with different methods of topical treatment have been established.

QUALIMETRIC ASSESSMENT OF WAFFLES WITH FILLINGS OF ORGANIC RAW MATERIALS

For improving the amino acid and organoleptic characteristics of floury confectionary products, new recipes of waffles with fillings of natural raw materials “Summer temptation” and “Coco pleasure” have been created. Only organic raw materials were used for both recipes. The composition of waffles “Summer temptation” included: buckwheat flour, reed sugar, creamy butter, dry skimmed milk and sea-buckthorn oil, lemongrass powder. Rice flour, coco sugar, dry coco milk, lemongrass powder were added to the composition of waffles “Coco pressure”. A control sample is waffles “Artek”, produced by the traditional recipe. The main difference between the offered samples is in fact that the new waffles are produced of organic raw materials only and contain non-traditional ones in their composition. Wheat flour, lipid base and sugar are replaced in the samples. This paper offers a qualimetric assessment scale for waffles quality and presents assessment results