Establishing The Equipment-methodical Support For Determining The Properties Of Extracts Of Grape Pomace Extracts Produced In The Subcreative Water Environment

Research objective: development of a high-pressure reactor for researching the process of extraction of grape pomace by the subcritical water and determining the parameters, providing the maximum yield of various target products – biologically active substances; formation of methodological support for raw material preparation, qualitative and quantitative analysis of extracts, produced by the subcritical extraction. As a result of simulation in the ANSYS system of the stress-strain state of the walls of the reactor chamber and a set of calculation operations, a high-pressure reactor was created that meets the requirements. The formed methodical complex for determining the physicochemical properties of extracts and the content of various biologically active substances included methods for preparing samples and determining the yield of dry extractive substances, evaluation of extraction of polyphenols (tannic-catechol complex), evaluation of extraction of reducing substances, identification furfural and gallic acids, estimation of free organic acids in terms of tartaric acid, evaluation of antioxidant activity of extracts). This methodological complex allows us to estimate the physico-chemical properties of the extracted biologically active substances

Determination of the Optimal Sterilization Regime of Canned Quail Meat with Hydrocoloids Application

The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin.There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered. The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established.There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics. For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С

ESTABLISHING THE EQUIPMENT-METHODICAL SUPPORT FOR DETERMINING THE PROPERTIES OF EXTRACTS OF GRAPE POMACE EXTRACTS PRODUCED IN THE SUBCREATIVE WATER ENVIRONMENT

Research objective: development of a high-pressure reactor for researching the process of extraction of grape pomace by the subcritical water and determining the parameters, providing the maximum yield of various target products – biologically active substances; formation of methodological support for raw material preparation, qualitative and quantitative analysis of extracts, produced by the subcritical extraction. As a result of simulation in the ANSYS system of the stress-strain state of the walls of the reactor chamber and a set of calculation operations, a high-pressure reactor was created that meets the requirements. The formed methodical complex for determining the physicochemical properties of extracts and the content of various biologically active substances included methods for preparing samples and determining the yield of dry extractive substances, evaluation of extraction of polyphenols (tannic-catechol complex), evaluation of extraction of reducing substances, identification furfural and gallic acids, estimation of free organic acids in terms of tartaric acid, evaluation of antioxidant activity of extracts). This methodological complex allows us to estimate the physico-chemical properties of the extracted biologically active substances

Research of Extraction of Biologically Active Substances From Grape Pomace by the Subcritical Water

The process of extracting biologically active substances from the grape pomace of grape variety Moldova has been studied. The presence of gallic acid and furfural was identified. It is shown that the temperature of the extraction process has the greatest influence on the yield of biologically active substances from grape pomace. The influence of process parameters of extraction (the size of the fraction of dry grape pomace, temperature, pressure, liquid-solid ratio) on the antioxidant activity of the extracts, the yield of dry matter, the total yield of polyphenols, tartaric (wine) compounds, reducing substances is determined. It was established that the use of dry grape pomace of 3 mm fraction ensures the maximum yield of target products. Rational parameters of this process are determined. The maximum yield of dry substances during the SCW extraction of GP is provided by the following process parameters: T=150–160 ºC, τ=90 min, P=12 MPa and liquid-solid ratio of 1:10. Rational process parameters of SCW extraction of GP during the extraction of total polyphenols: T=100–110 ºC, τ=60 min, P=12 MPa and liquid-solid ratio of 1:10. The extracts obtained with these parameters have a high antioxidant activity – 94.01 %. Rational process parameters of SCW extraction of GP during the extraction of reducing substances: T=150–160 ºC, τ=90 min, P=12 MPa and liquid-solid ratio of 1:10. These parameters provide extraction of up to 50 % of reducing substances. The high titrated acidity of the extracts obtained (6.649, 0.1 mol/l NaOH per 1 g of extract, ml) is provided by the extraction of GP with the following process parameters: T=150–160 ºC, τ=90 min, P=12 MPa and liquid-solid ratio of 1:

A Study of the Effect of Enriched Whey Powder on the Quality of a Special-purpose Bread

A topical problem of the bakery industry is to expandthe range of bakery products for special purposes, especially for people over 60. The problem can be solved by using whey in the technology of bread-making. However, whey has a limited shelf life. We have made a comparative analysis of the chemical compositions as well as functional and technological properties of different types of whey powder existing on the market of Ukraine and innovative ones, developed at the National University of Food Technologies (Kyiv, Ukraine). The analysis was aimed at selecting dairy products capable of meeting the technological requirements of lability. Regarding the considerable practical interest, behaviour during processing, transportation and storage, an objective analysis and an accurate calculation of the comprehensive quality index determined the choice of the following criteria: organoleptic characteristics, solubility, and storability. It has been found that the highest comprehensive index (98 %) characterizes whey with an enriched mineral composition, which has served as the basis for its use as a dairy ingredient in the recipes of wheat bread for people of older age groups. It has been specified that the optimal dose of whey to enrich the wheat bread and prolong its freshness is 5 % to the weight of flour. The study has proved the positive influence of whey powder enriched with Mg and Mn on the quality and freshness of bakery products. The findings ascertain the feasibility of introducing magnesium-enriched and manganese-enriched whey powder in the recipes of wheat bread to expand the assortment of bakery products for people of older age groups

DETERMINATION OF THE OPTIMAL STERILIZATION REGIME OF CANNED QUAIL MEAT WITH HYDROCOLOIDS APPLICATION

The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin.There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered. The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established.There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics. For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С

Research Into Efficiency of Pasterization of Boiled Sausage Products in Order to Improve Their Storage Term

We present a study into bacteriostatic effects achieved by re­pasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the level of contamination of microorganisms, comparable to the background microbiological contamination of sausages, for the sausages produced without pasteurization.The study confirmed the effectiveness of protective barrier properties of multilayer polymeric materials manufactured by LLC Sirius Extruzhen (Ukraine) for the storage of boiled sausages for up to 26 days. We established the possibility of storing sausages for 35 days based on the obtained data on the stability of microbiological indicators and compliance with the requirements to organoleptic indicators.The study presented ways to achieve the shelf life of cooked sausages twice longer than the typical, recommended for sausages with re­pasteurization. We obtained the results for sausages exposed to re­pasteurization at a temperature of 85–90 °C for 15–20 minutes. We packaged the examined samples at the thermoforming lines “Multivac” (Germany) and “Webomatic” (Germany). We performed the pasteurization of products at the “Fessman” (Germany) universal heat chamber.We confirmed the possibility of combination of protein stabilizers and animal proteins based on pig skin, dairy products, and spices in the formulations of samples of pasteurized sausages made from beef, pork, poultry meat, in particular, poultry meat of mechanical boning. In the study, we established that the grade of boiled sausages does not produce a significant effect on the shelf life of sausages when applying re­pasteurization together with an oxygen absorbe

Optimization of the Canned Poultry Meat Sterilization Formula with Hydrocolloids

In modern conditions, the use of hydrocolloids in the meat industry is one of the promising areas for improving the functional and technological characteristics of meat and meat products, including poultry meat for a long period of storage. For canned poultry meat, in accordance with the minimum specifications for the quality of products of animal origin, a number of specific requirements for functional, technological, physicochemical and organoleptic properties are proposed.The research was aimed at optimizing the process of sterilizing canned meat with the use of meat of broiler chickens, quail, and hydrocolloids, depending on physical, chemical and organoleptic properties. The study considers features of quail meat in recipes of canned poultry meat using hydrocolloids. The influence of the sterilization process on the characteristics of broiler chicken and quail meat has been determined.The study has revealed a significant difference of the influence on functional and technological parameters of canned quail meat produced by the use of mixtures of hydrocolloids in comparison with canned meat on the basis of broiler chickens, which is reflected in the change of the WBP values, plasticity and residual salt content in the jelly. Under changing conditions of sterilization, there happen changes in the physical and chemical characteristics of jellies, which correlate with the change in the organoleptic characteristics of the canned food. To ensure high quality of canned poultry meat and to achieve industrial sterility, the sterilization regime for canned meat from chicken broilers should be provided for 500-ml containers with the sterilization time of no more than 90 minutes. For canned quail meat, the duration of the sterilization process must be increased to 120 minutes at 115 °C