Devising Manufacturing Techniques for Making Culinary Meals Using Vegetable Concentrates

It is known that the vegetable concentrates' composition includes dietary fibers, micro-elements, color-forming substances, which can be successfully used as a substitute for the main substance in a formulation. This paper reports the development of a technique to process vegetables into vegetable semi-finished products, the formulations of culinary meals based on vegetable concentrates, as well as the techniques of their heat treatment using electrocontact heating (ECH).A technique to process vegetables into vegetable semi-finished products using carrot as an example implies the separation of raw materials into juice and pomace followed by separate processing of each component. Depending on the technological tasks, it is possible to obtain a vegetable concentrate by mixing juice and dried pomace. The colorimetric quality assessment has helped establish the parameters for juice and pomace processing. A carrot-based concentrate has been studied in terms of the content of the dried pomace. It was established that adding it improves the quality of the product, namely the brightness and color purity become better.It has been proposed to use carrot pomace in the formulations for different culinary meals provided the heat treatment process is intensified by combining convective heating and ECH. Carrot pomace was used in formulations for several culinary meals (rice pudding, millet balls, as well as unleavened pastry).The combined thermal treatment of experimental products involving ECH provided several advantages in terms of the technological indicators, namely: the duration of heat treatment decreases by 20...40 %, the output increases by 10...20 %, and energy consumption decreases by 23...32 %, which is an argument for its application.Based on the organoleptic assessment, it was noted that, in addition to the taste inherent in these products, the resulting products acquired a kind of pleasant taste of carrot, the increased juiciness and tenderness, which can attract the consume

Shell, a naturally engineered egg packaging: Estimated for strength by non-destructive testing for elastic deformation

Eggshell is a naturally engineered packaging of its interior content and prediction of the egg fracture force (F) under non-destructive elastic shell deformation (D) remains a challenge. Specifically, since shell deflection function under a constant load is linear, it is difficult to calculate the maximum point for F and the respective value of D. The aim was to solve this problem experimentally by employing a measurement instrument commonly used to analyse the deformation of metals and alloys. The experiments were conducted on chicken eggs aligned in their morphological parameters. A curvilinear characteristic of the change in the function F = f(D), was achieved at extremely low shell compression speeds (0.010 to 0.065 mm s-1). This enabled us to (i) describe the obtained functions accurately with Gaussian curves; (ii) expand the range of non-destructive load on a chicken egg to 30 N; and (iii) develop empirical equations for a reasonably accurate prediction of maximum shell deformation (R2 = 0.906) and shell strength (R2 ≈ 1). It is suggested that it is possible to calculate shell strength by measuring its deformation at five points that corresponded to non-destructive loads of 10, 15, 20, 25 and 30 N. The methodological approach proposed can be used for the development of an effective shell strength calculation procedure by non-destructive testing. It depends on the appropriate tool for assessing and controlling the elastic shell deformation as well as the features of strength properties of the studied eggs

Dendritic Cells Transfected with MHC Antigenic Determinants of CBA Mice Induce Antigen-Specific Tolerance in C57Bl/6 Mice

Background. Nonspecific immunosuppressive therapy for graft rejection and graft-versus-host disease (GVHD) is often accompanied by severe side effects such as opportunistic infections and cancers. Several approaches have been developed to suppress transplantation reactions using tolerogenic cells, including induction of FoxP3+ Tregs with antigen-loaded dendritic cells (DCs) and induction of CD4+IL-10+ cells with interleukin IL-10-producing DCs. Here, we assessed the effectiveness of both approaches in the suppression of graft rejection and GVHD. Methods. IL-10-producing DCs were generated by the transfection of DCs with DNA constructs encoding mouse IL-10. Antigen-loaded DCs from C57BL/6 mice were generated by transfection with DNA constructs encoding antigenic determinants from the H2 locus of CBA mice which differ from the homologous antigenic determinants of C57BL/6 mice. Results. We found that both IL-10-producing DCs and antigen-loaded immature DCs could suppress graft rejection and GVHD but through distinct nonspecific and antigen-specific mechanisms, respectively. Discussion. We provide data that the novel approach for DCs antigen loading using DNA constructs encoding distinct homologous determinants derived from major histocompatibility complex genes is effective in antigen-specific suppression of transplantation reactions. Such an approach eliminates the necessity of donor material use and may be useful in immunosuppressive therapy side effects prevention