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Contents Vestnik MGUP, 2013 №2(15)

 

Contents
 
 
 
DEVELOPMENT OF TECHNOLOGY FOR PHOSPHATIDE CONCENTRATES FROM RAPESEED SLUDGE
Z.V. Vasilenko, P.A. Romashihin, T.N. Bolashenko, O.V. Matsikova, A.V. Verzhbitskaya
Investigations were made in present technologies for obtaining phospholipid products concerning rapeseed oil waste products such as rapeseed sludge. Effect of various kinds of solvents, temperature, time of treatment, solvent and rapeseed sludge ratio on the yield and quality of phospholipid concentrate was considered. Quality indices of rape phosphatide concentrates have been studied; stability of rapeseed phosphatide concentrate emulsions was analyzed depending on the conditions of extraction and concentration of rapeseed phosphatide concentrate, the nature of extractant. A process laboratory chart for obtaining rapeseed phosphatide concentrate was developed.
 
INVESTIGATIONS INTO THE TECHNOLOGICAL PROCESS OF MAKING FERMENTED SCALDING PRODUCTS IN CONSTANTLY CHANGING WORKING CONDITIONS OF BREAD MAKING ENTERPRISES
T.A. Gurinova, T.D. Samuylenko, E.A. Nazarenko
The analysis of existing "know-how" of bread made from rye flour and rye flour mixed with wheat flour with the use of fermented liquid half-finished products (fermented scalding agents in particular) in the Republic of Belarus has been carried out. Methods of liquid half-finished products renewal in constantly changing working conditions of bread making enterprises as well as their disadvantages have been evaluated. Experience of baking industry enterprises in working out and applying particular schemes of renewal of liquid half-finished products in constantly changing working conditions of bakeries has been studied and generalized. Arising negative consequences of applying these charts in scalding departments have been revealed. Basic directions for improving the technological process of making liquid half-finished products have been developed.
 
DEVELOPMENT ofTEXTURIZED milk products TECHNOLOGY WITH THE USE OF vegetable ingredients
A.A. Azhanilok, T.I. Shingareva, O.I. Skokova, V.V. Avtushenko
Formulas and production technology for a texturized product based on milk whey enriched with lactulose with the use of vegetable ingredients have been developed. Food, biological and energy value of the finished texturized product have been evaluated. Developed product is characterized by high consumer properties due to good organoleptic characteristics, low calorie content and high nutritional value.
 
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL PÂTÉ
Z.V. Vasilenko, P.A. Romashihin, T.N. Bolashenko, O.V. Matsikova, A.V. Verzhbitskaya
The possibility of using rapeseed phosphatide concentrate (RPC) in pâté technology has been studied. The effect of concentration and method of ROS introduction on organoleptic, structural and mechanical, physicochemical characteristics of minced meat and finished pâté has been analyzed. It is shown that the pâté prepared with partial replacement of fat beef for fat is characterized by high organoleptic, physicochemical quality indicators. Introduction of physiologically functional ingredient rapeseed phosphatide concentrate in the formula of pâtés makes it possible to position anew product as a functional food.
 
ROLE OF ANATOMICAL PARTS OF RYE GROWN IN THE REPUBLIC OF BELARUS IN MANUFACTURING RYE MALT
A.M. Mazur
Need for rye malt production in the Republic of Belarus has been shown. Literature data on biochemical composition of anatomical parts of rye specifying technological modes of rye malt production have been analyzed and summarized.
 
USE OF RICE FUNGUS YEAST ASSOCIANTS IN ALCOHOL PRODUCTION
E.A. Tsed
Investigations have been made into technological properties of new kinds of yeast assiociants Zygosaccharomyces fermentati Naganischi Assiociants CD isolated from rice fungus used in the production of alcohol. Possibility and practicability of using yeast assiociants in obtaining food alcohol have been proven.
 
INVESTIGATIONS INTO KEEPING QUALITIES OF PROBIOTIC CULTURED MILK PRODUCTS
T.L. Shuljak, O.I. Skokova, N.F. Korotchenko, N.A. Golovneva
Changes in organoleptic, physicochemical and microbiological parameters of sour milk produced with the use of probiotic bacterial preparation on the basis of acid strains of bifidus and lactic acid bacteria during the storage at the temperature (4 ± 2) º C have been considered. Composition of microflora of functional sour milk has been examined. Shelflifeofthefinishedproducthasbeendetermined.
 
INFLUENCE OF HUMIDITY AND humidifying TIME ON PHYSICAL PROPERTIES OF DURUM WHEAT GRAIN OF BELARUSIAN SELECTION
I.S. Kostsova, T.M. Goncharenko
Influence of key parameters of hydrothermal processing on physical indicators of durum wheat grain of Belarusian selection is analyzed. The process of loosening endosperm of the investigated grain under the influence of humidity and humidifying time based on the analysis of changes in vitreousness, density and volume of grain is studied.
 
RESEARCH INTO THE INFLUENCE OF DISCRETE-IMPULSE TREATMENT ON TEXTURIZING ABILITY OF WHEAT GERMS
V.V. Martich, G.E. Polischuk., E.V. Goncharuk
Recommended activation conditions of texturizing ability of hydrated wheat germs as technologically functional components in ice-cream composition have been determined. Rheological characteristics of wheat germs water dispersions subjected to discrete and pulse power influences at excess pressure of 0,35 MPa–0,005 MPa as well as at the atmospheric pressure of 0,1 MPa–0,005 MPa in the temperature range of 30...90 °С for 3 minutes have been studied. The high structurizing and thixotropic properties of the systems under examination have been observed in wheat germs water dispersions at excess pressure of 0,35–0,005 MPa and temperature not below 60 °С. A high stabilization effect has been observed when activated wheat germs were use dina low-in-calorie organic ice-cream and when milk ingredients were partly substituted.
 
DEVELOPMENT OF TECHNOLOGY AND FORMULAE OF NEW KINDS OF SPIRITDRINKS
E.A. Tsed, S.V. Volkova, L.M. Koroleva, O.V. Yakovlev, N.I. Titenkova, E.V. Khomchenko
Investigations were made concerning the physicochemical quality indicators of raw materials- cherries, apples, almonds and lemon peels used for production of spirit drinks. Quality indicators of fresh juice were also studied in fermentation process. Indicators of fermented cherry and apple wort were analyzed. Apple and cherry distillates were obtained using the method of simple fractionating distillation.Formula and technology for "Cherry" and "Apple" spirit drinks have been developed.
 
INVESTIGATIONS INTO THE USE OF EINKORN WHEATFLOURIN BISCUIT PRODUCTION
M.R. Baeva
The study reveals the possibility of using einkorn wheat flour (Triticummonococcum L.) in technology of biscuit dough goods. Samples of biscuits where wheat flour has been replaced partly and completely for einkorn wheat flour have been examined. Formula composition of the dough as well as structural and mechanical and physicochemical quality indicators of the finished products have been determined. Comparative studies of new biscuits and a control sample have been carried out by means of a descriptive sensory analysis.
 
STUDIES ON THE INFLUENCE OF ORGANIC ACID SOLUTIONS AND THEIR SALTS ON pH OF FRUIT SMOOTHIES
E.A. Trilinskaya, V.N Timofeeva, S.V. Pototskaya, L.M. Pavlovskaya
Work operation functioning of single-component buffer systems of fruit purees and fruit purees based smoothies was evaluated when solutions of malic, citric and lactic acids and their salts were added.
 
BAKING OF OVEN-BOTTOM BAKERY PRODUCTS IN THE STEAM CONVECTION APPARATUS
I.M. Kirik, A.A. Smolyak, A.V.Kirik
Heat transfer process in steam convection apparatus of non-stationary thermal conductivity in a baked wheat flour dough piece was studied. Analytical dependence for the correction factor that takes into account the composition of steam-air medium for heat transfer was developed and the equation defining heating process of a baked dough piece was worked out. Results of the developed design of steam convection apparatus are presented.
 
RESULTS of the RESEARCH on the processing of meat-and-bone raw materials
V.G. Kharkevich, L.Y. Kharkevich
The problem of obtaining valuable products such as edible fat and feed bone flour from meat industry wastes is considered. Process of preliminary preparation of raw materials is described. The ratio and the content of mineral substances in bone flour are presented. Nutritional value of bone flour is specified depending on offal kind taking into account various amounts of proteins, fats and mineral salts. A short chart for processing meat-and-bone and a bone waste for making flour is presented. The analysis of a current state and tendencies of the development of meat industry is given considering classification of ingredients of meat-and-bone raw materials. Experimental processing of meat-and-bone raw materials into feed flour is described. Experimental data making it possible to determine peak efficiency of a grinder, to receive integral and differential particle distribution curvesin sizes, to define keeping ability and average time of material remaining in the working chamber are presented.
 
STUDY ON THE PERFORMANCEOF MOLDING FIXTURE IN INJECTION BLOW MOLDING MACHINES NISSEI ASB -50
V.P. Pahadnya
The problem of durability of moulding dies in machines Nissei ASB-50 is studied. The effect of different methods for machine efficiency in creasing is examined. Ways of improving reliability and durability of molded dies are suggested.
 
FLOW REGIME IN THE CYLINDRICAL TURBULENT FLUID JETS
S.M. Vasylenko, V. V. Shutyuk, V.I. Bondar
A mathematical model of heat transfer in a cylindrical jet of liquid has been developed. It is based on the hypothesis of suppression of turbulence near the liquid – vapor interface with surface tension. The concept of intermittent turbulence is also taken into account.
 
THEORETICAL ASPECTS OF THE EVALUATION OF THE PERFORMANCE OF INDUSTRIAL ORGANIZATIONS
A.G. Efimenko, S.N. Gnatiuk
Theoretical aspects of the performance of industrial organizations are studied. Efficiency is considered taking into account performance of a perfect competition market in two aspects: the efficient allocation (allocative efficiency) and productive efficiency. The concept of "industrial organization research" is defined as collection and analysis of data to make decisions about independent development of product (service) or purchase of appropriate technology.
 
FUNCTIONS OF BANKS IN NEW MARKET CONDITIONS
 N. Penev
The paper describes characteristic features of modern functions of banks. Specific characteristics of activity of a bank as a central part of economic life of each country are analyzed. It is shown that banks mobilize and convert significant portion of financial resources in the economy into actively operating capital, make payments between firms and citizens, carry out a variety of loan, investment, insurance, trust and other operations. Main pointsofbanking profession aredetermined.
 
EDUCATIONAL ENVIRONMENT OF AN INSTITUTE OF HIGHER EDUCATION AS A FACTOR FOR STUDENTS’ DEVELOPMENT AND PERSONAL SELF-DETERMINATION
 L.V. Mishkevich, G.D. Klevak, E.A. Trilinskaya
 The importance of an educational environment in the personal-professional growth and development of value orientations of students’ personality is shown. Analysis of approaches to the organization of educational work in the development of personality of the students of Mogilev State University of Food Technologies is carried out.