Study on Detection of Adulteration Components in Packed Milk

Milk is a basic source of human diets, which contain essential materials such as carbohydrates, protein, lipids, minerals, vitamins and essential amino acids. In order to keep milk temporarily fresh, some unethical activities are usually adapted to prevent the financial losses due to the spoilage of milk during its transportation and sale. The aim of study is to identifying the adulterants presents in the samples and compare them with the standard products. The method used for the detection of neutralizers in milk is rosalic acid and forthe detection of formalin there was used Hehner’s Test in this study. The study had done on seven type of packed milk (MILK PACK NESTLE, MILK PACK PLUS, QUDRAT, TARANG, TAZA, EVERY DAY and KHATIZ). Finally the result showed, neutralizer which are using for the neutralizing of acidity in milk were negative in mentioned samples, but formalin which is used for the extending of milk shelf life was positive in MILK PACK NESTLE and TAZA PACKED MILK samples. From total 42 samples, we detected adulteration of formalin in 12 (28-30%) samples. We are advising to Society for the rejections of MILK PACK NESTLE and TAZA PACKED MILK as use, and related administrations’ must control the above packed milk imports.

Effects of microwave radiation on living microorganisms: effects and mechanisms

The article analyzes the scientific literature on the effect of microwave exposure on the vital activity of microorganisms. The influence of the frequency of microwaves, the power of the applied impact and the total amount of absorbed energy on the viability of microorganisms and the features of their growth is considered. Possible mechanisms of interaction of microbial cells with the electromagnetic field in the ultrahigh frequency range are considered. It is noted that microorganisms die when exposed to high-energy and high-frequency microwaves, while low-energy and high-frequency microwaves contribute to the intensification of their growth. It is concluded that although many authors observe significant biological effects when exposed to microwaves on living systems, this issue has not been sufficiently studied in the scientific literature. It is of interest to conduct a systematic study of the effect of microwaves of a certain frequency on the biological, biochemical and growth parameters of the cells of microorganisms, in particular lactic acid organisms, in order to use the results of these studies in the food industry in the production of new food products.

Thermal effect of carbohydrate dissolution in aqueous-organic media

This work is devoted to the theoretical substantiation of connection of temperature dependence of the solubility of carbohydrates with thermal effect of their dissolution in the water-containing organic solvents that is of great importance for optimization of the technology of their extraction from plant raw materials and further purification and separation by recrystallization. The dependence of the solubility of fructose, glucose, sucrose, and maltose in aqueous isopropanol and acetone at temperatures of 298 К (25 оС) and 275 К (2 оС) from water content in a solvent was studied. The constancy of the mechanism of solubility of carbohydrates in these environments in the given temperature interval is experimentally proved. For the first time based on the equation of Vant-Goff the logical connection of temperature dependence of solubility and thermal effect of solubility of carbohydrates is strictly grounded. The values of the thermal effect that are determined by the experimental data allow calculating the solubility of the studied carbohydrates in the aqueous–organic solvent of different concentration in the temperature range from 2оС to 25 оС. It has been established that the main contribution to the thermal effect of dissolving carbohydrates is the hydration process. Solvation by molecules of organic solvent practically does not change the value of the specified thermal effect. The significance of determined temperature dependences of the solubility of fructose, glucose and maltose is shown to optimize the technological conditions for the separation of glucose-fructose and glucose-maltose syrups by selective crystallization.