Сontents Vestnik MGUP, 2014 №1(16)

Сontents
 
 
 
 
 
STUDY ON THE INFLUENCE OF ASCORBIC ACID AND MODIFIED STARCH ON THE QUALITY OF BAKERY PRODUCTS
Z. V. Vasilenko, M. M. Petukhov
Experimental studies have been made into the influence of ascorbic acid and modified starch of hot swelling on the quality of wheat flour yeast-leavened dough rolls. Expediency of introduction of ascorbic acid and modified starch to the formula of rich fermented bakery goods for quality improving has been shown.
 
INVESTIGATIONS INTO THE TECHNOLOGICAL PROCESS OF MAKING FERMENTED SCALDING PRODUCTS IN DEVELOPMENT OF THE TECHNOLOGY AND STERILIZATION CONDITIONS FOR BABY FRUIT DRINKS
V. N. Timofeeva, N. V. Samankova
Technology for producing unclarified and pulpy baby fruit drinks has been developed. Studies have been made of sterilization conditions of unclarified and pulpy baby fruit drinks. Evaluation of the required lethality of thermal treatment of the canned fruit drinks has been made. The values of actual lethality ofthermal treatment of the canned foods have been determined and sterilization modes have been selected.Sterilization conditions ensuring juice drinks safety in microbiological indicators have been developed.
 
PROSPECTS OF USING CONJUGATED LINOLEIC ACID IN THE TECHNOLOGY OF FUNCTIONAL FOODS
Z. V. Vasilenko, P.A. Romashihin, I. V. Milkova-Tomova, T. N. Bolashenko, O.V. Matsikova
Expediency of using conjugated linoleic acid as a physiologically functional ingredient for food products enrichment is described. It is found that mayonnaise enriched with conjugated linoleic acid has moderate antiatherogenicpotential, reduces the level of free cholesterol and that of low-density lipoprotein cholesterol in blood serum and can be characterized as a functional food product.
 
THE USE OF NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF BAKERY GOODS
T. V. Kireeva, V. V. Bronnikova
The article reveals the possibility of using soya bean flour treated with milk whey in the production of bakery products enriched with biologically active substances.
 
PROBIOTIC BIFIDUS BACTERIA ADDITIVE ON THE BASIS OF MILK WHEY
T.I. Shingareva, A.A. Azhanilok
A study has been made of the possibility of intensifying the growth of bifidusbacteria in whey by introducing various growth factors such as lactulose and sodium citrate. Maximum cells growth of the examined microflora is found to take place when whey enriched with lactulose at the production stage is used. Lactulose can be recommended as a probiotic additive for enrichment of dairy products with bifidus bacteria microorganisms.
 
TECHNOLOGICAL Evaluation OF WHEAT VARIETIESGROWN IN BELARUS
D. M. Sycheva, E. V. Nelyubina, V. Yu. Tsyganova
Topical problems of efficiency increase of using wheat at flour milling plants of the Republic of Belarushave been analyzed considering technological properties of different varieties of winter and spring wheat. The study made it possible to assess the quality of potential varietal resources of Belarusian soft wheat and determine varieties that have the best milling properties.
 
THE USE OF PUREED SQUASH IN THE TECHNOLOGY OF THERMOSTABLE FILLING FOR FLOUR CONFECTIONERY GOODS
Z. V. Vasilenko, P. A. Romashihin, O.V. Matsikova, T. N. Bolashenko, D.V. Buhalova
The results of the studies on the development of formula and production technology of thermostable filling for flour confectionery goods based on pureed squash are considered. Optimum amounts of the ingredients in the formula for filling and their role in the development of thermostable properties have been evaluated. Physicochemical, structural-mechanical and organoleptic quality indices have been studied.
 
DEVELOPMENT OF THE ASSORTMENT OF SMOOTHIE DRINKS WITH MELON
P. H. Ivanova, I. V. Milkova-Tomova, Ts. N. Minchev, T. N. Bolashenko, O.V. Matsikova
A study has been undertaken in the possibility of using melons for making smoothies. Possibility and reasonability of adding orange, banana and sea-buckthorn juice to melon smoothie recipe has been determined using comparative analysis of the results: content of total polyphenol substances, antioxidant activity and color characteristics.
 
STUDY ON ANTIOXIDANT ACTIVITY OF Vaccinium vitis-ideae L. CRANBERRY FRUIT WATER EXTRACTS
D. V. Buhalova, I. N. Aleksieva, L.D. Georgieva, A. I. Pavlov, I. V. Milkova-Tomova
Experimental studies have been made intoantioxidant properties of water extracts of cranberry fruit Vacciniumvitis-ideaeL. obtained at water duty 1:4.Extracts obtained at the temperature of 100 °С for 10 min are found to be characterized by maximum antioxidant activity. High-performance liquid chromatography method (HPLC analysis) was used to determinequantitatively the content of phenolic acids and flavonoids.
 
FORMULA DEVELOPMENT FOR NEW KINDS OF CANNED BEANS
V. N. Timofeeva, N. V. Samankova, T. M. Kozina, Yu.I.Baranova
Optimum ratio of formula ingredients for canned beans was determined. Formulas for multi-component canned products with different amount of vegetable puree, vegetables pieces and spices were developed. Descriptors were determined and profilograms of organoleptic characteristics of canned products were worked out. Chemical composition of the developed canned products was studied.
 
A NEW KIND OF SACCHARIFYING SUBSTANCE IN THE PRODUCTION OF FOOD ALCOHOL
E. A. Tsed, S. V. Volkova, A. A. Mirontseva, L. M. Koroleva, A. S. Pisarenko, L. M. Kucheryavy
Enzymatic activity of mycelial mushroom Pleurotusostreatus fluid has been investigated taking into account its culture medium. Optimal parameters for introducing the fluid into the grain batch have been determined. It is found that it is specifically important to use the mycelial liquid that is produced during mushroom cultivation on the wort of 8 °B at the stage of grain batchfluidifying.
 
Thermodynamic parameters during the extraction of drug and pharmaceutical raw materials. 1. paulownia
S.T. Tasheva
Thermodynamic parameters are determined by the extraction of leaves of paulownia - Gibbs free energy, activation energy of the process entropyand enthalpy.
 
Thermodynamic parameters during the extraction of ESSENTIAL OIL BEARING and pharmaceutical PLANTS. ORIENTAL TOBACCO – LIQUID EXTRACTS
V. Т. Popova, S. Т. Tasheva, S. Т. Damyanova, A. S. Stoyanova
The thermodynamic parameters characterizing the extraction of tobacco leaves (Oriental type, grown in Bulgaria) with 30 %, 50 %, 70 % and 95 % ethanol at 20 °C – 70 °C have been determined – Gibbs free energy, activation energy, entropy and enthalpy of the process.
 
THERMODYNAMIC PROPERTIES OF 1-ALKENES IN THE LIQUIDSTATE: 1-NONEN
O.G. Poddubsky, T.S. Khasanshin
The article reveals the results of the calculation of thermodynamic properties of liquid 1-nonen in the temperature range of 303−373 and at the pressure of 0,1−100 MPa. Calculation technique is based on the data of sound speed depending on temperature and pressure and those of density and isobaric heat capacity at atmospheric pressure. The results of structure-property quantitative correlations set on the regularities of changing the properties in homologous series of 1-alkeneswere used as initial data for making calculations. Detailed tables showing the values of sound speed, density, isobaric and isochoric heat capacity, isothermal coefficient of compressibility, isobaric coefficient of expansion, enthalpy and entropy in the specified range of parameters have been compiled. Calculation results were compared with experimental data. Parameters of the generalizing function were determined to describe nonen-1 density depending on structure, temperature and pressure.
 
PNEUMATIC DEVICES FOR HANDLING BULK MATERIALS IN BUNKERS AND METHODS OF THEIR IMPROVEMENT
V. P. Chirkin, A. L. Zhaludkou, S. V. Bahuslou
The article describes traditional circuits of pneumatic loading and unloading of bulk materials in bunkers. New technical solutions which allow to conduct additional ventilation of bulk materials are also analyzed. It is shown that efficiency of the developed loading patterns considerably increases because of lowering material lifting height.
 
DETERMINATION OF VELOCITY IN A MODULATOR OF PULSATING HOMOGENIZER WITH VIBRATING ROTOR
K. O. Samoichuk, A. O. Ivzhenko
The article describes advantages of the pulsating machine with a vibrating rotor for milk homogenization. Using classic hydraulic and mathematical dependences under the condition of emulsion velocity pulsations equality in every channel of stator and rotor and that of synchronization of pulsations with axial rotor vibrations there was derived the equation for determination of emulsion velocity in the openings of the modulator of pulsating homogenizer with vibrating rotor.
 
ANALYSIS OFTHE OPERATING ELEMENTS OF THE MACHINES FOR FINE GRINDING OF MEAT RAW MATERIALS
A. L. Zheludkov, S. V. Akulenko, S. N. Khatetovsky, K. K. Gulyaev
Range of application of cutters with different configuration used in the production of sausage goods has been considered. Methods for efficiency increase of the cutting process have been determined.
 
 

 

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