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Contents Vestnik MGUP, 2014 №2(17)

Contents
 
 
 
 
EFFECT OF MICROBIAL TRANSGLUTAMINASE ON TEXTURE AND WATER HOLDING CAPACITY OF FLESH OF THE COMMON CARP (CYPRINUS CARPIO, L.).
I.V. Novik, Z.V. Vasilenko
Results on the experimental studies of the effect of microbial transglutaminase depending on the type of initial raw materials, method of treatment and the content of common salt on textural properties and water holding capacity of the common carp flesh are reported. It is shown that it is possible to improve textural properties and water holding capacity of flesh when microbial transglutaminase is used together with common salt.
 
STUDIES ONTHE TEСHNOLOGICALPROCESS OF FERMENTED PREGELATINIZED FLOUR in THe constantly changingREQUESTS of the Trading network
R.G.Kondratenko, O.A.Romanyugo
Requests of thetrading network for scalded breadshave been analyzedat the operating bakery of the Republicof Belarus for a month. Technological properties ofsemi-finished productsin the production cycle of fermented pregelatinized flour preparation have been studied for the days with the highest and the lowest output ofscalded bread. The impact of the variation in the number of the requests from the trading network on the activity of scalded mass microflora has been examined.
 
increasING THE efficiency of hydrothermal processing
during preparation for the grinding of durum wheat OF Belarusian selection
I. s. kostsova, T.M. Goncharenko, N.A. Duktova, V.V. Pavlovski
The optimization of hydrothermal processing of durum wheat Belarusian selection was conducted. The optimal process parameters were established. The influence frequency of humidifying on milling properties of durum wheat were investigated. Specific recommendations on selection of technological humidity and duration of humidifying   and frequency of humidifying were provided.
 
effectiveness increaseof hydrothermal processing
during preparation for the grinding of durum wheat OF THEBelarusian selection
I. s. kostsova, T.M. Goncharenko, N.A. Duktova, V.V. Pavlovskiy
Hydrothermal processing of durum wheat of the Belarusian selection was optimized. The optimalprocess parameters were determined. The influence of humidification degree on milling properties of durum wheat at the main stage of hydrothermal processing was considered. Specific recommendations on technological humidity, softening time and humidification degree were developed.
 
INFLUENCE OF OAK BARK On THE YEAST CELLS CULTIVATED IN ALIQUID STARTER
T.A. Gurinova, T.D.Samuilenko, E.A. Nazarenko
The article reveals the studies on the influence of oak bark on the activity of yeast cells. Addition of oak bark in the amount up to 2.0 % to the composition of the nutrient mixture used in the renewal of a liquid starter is shown to result in stimulation of the development of these microbiological cultures.
 
THE EFFECT OF HOT SMOKING AND VARIOUS STORAGE TEMPERATURE CONDITIONS ON THE QUALITY OF COMMON CARP ROE (Cyprinus carpio, L)
I.V. Novik, Z.V. Vasilenko
The paper reveals the results of the study of the effect of hot smoking and storage temperatures (3ºС and 15ºС) on the quality of common carp roe (Cyprinuscarpio, L). It is shown that putrescine can be used to examine the quality of common carp roe.
 
TECHNOLOGIES FOR STABILIZING IODINE ANIONS IN BIOMATRICES
A.L. Danilenko., A.N. Mamtsev, A.V. Akulich, R.A. Akhmadeeva, P.P. Maksyutov., V.N. Kozlov
A study was made into the processes of the formation of "iodine-inulin" complex and mechanisms of encapsulation of 5-iodo-6-methyluracil in the nanoscale biodegradable matrix − β- glycyrrhizic acid using physical-chemical methods of analysis – infrared spectroscopy, ultraviolet spectroscopy and nuclear magnetic resonance spectroscopy. Nano dimension of synthesized bioorganic iodine complexes was evaluated by means of the method of laser nanostructural analysis.
 
STALING STABILITY OF BAKERY PRODUCTS ENRICHED WITH MILK PROTEINS
Yu.M. Tkachuk, A.V. Havrysh, A.V. Nemirich, T.I. Ishchenko, V.F. Dotsenko
Staling stability of bakery products made of first grade wheat flour with the use of milk proteins - casein and albumin in combination with surface-active substances was studied. Swelling ability of crumb was investigated. Tracer method was used to study the amount of bound water. Moisture state was investigated by nuclear magnetic resonance method. Nature of changes of the intensity of the reflected radiation in the structure of starch grains of breadcrumb during storage was also considered. Moisture in bakery products made with milk proteins and surface-active substances is found to get bound and retained mostly during storage than in the sample items. There was determined the mechanism of the interaction of surface-active substances with starch polysaccharides, which causes slowing down of amylose and amylopectin retrogradation, thus resulting in increasing shelf life of new products.
 
DETERMINATION OF LACTOSE IN HYDROLYSED MILK MIXTURES BY MODIFIED IODOMETRICMETHOD
T.L. Shulуak, M.A. Glushakov
A modified iodometric method for the determination of lactose in hydrolyzed milk mixtures was developed. Formulas for calculation of mass fraction of residual lactose and those for calculation of the degree of hydrolysis of lactose in milk mixtures with regard to the iodometric method were obtained. The proposed formulas can be used in the analyses of low-lactose milk mixtures containing any dry skimmed milk residue at any stage of the technological process.
 

CHARACTERISTICS OF NEW GRADES OF HULLES OATS FLOUR

T.A. Dubina, L.A. Kasyanova, S.N. Baitova
Physical and chemical indicators of quality of various grades of hulles oats flour in comparison with scarious oats flour are investigated. Studies on the granulometric characteristic and microstructure of flour from hulles oats were made. Chemical composition and protein complex of new grades of flour were considered. Energy value of various grades of hulles oats flour was calculated.
 
PRODUCTION OF CHEESE PRODUCTS
T. I. Shingareva, A. A.Marinenko
Present technologies of cheese products – analogues of natural cheese are studied and analyzed. It is shown that milk raw materials of different composition and methods of preparation with partial or complete substitution of milk fat for cheaper analogs, milk fat substitutes are usedto manufacture cheese products. Methods for the improvement of the technology of manufacturing cheese products aimed at the quality increase and competitiveness are suggested.
 
COLOUR REGULATION COMPOSITIONSFOR HIGH-YIELD MEAT PRODUCTS
S.V. Ivanov, I.I. Kishenko, Yu.P. Kryzhova,A.P.Donets
A study was made in colour formation compositions with an intensive red-pink range that are capable to provide products with a characteristic colour for high-yield meat products irrespective of the quantitative content of raw material products without myoglobine. The mechanism for formation of color characteristics of experimental meat product systems with low content of myoglobine in the stage of salt curing with addition of multifunctional brine colloidal systems of nitrite salt (instead of sodium nitrite) and natural coloring agents (Аprо Red and Vepro 70 Col Р (Viady,Holland)was investigated.
 
Fatty acid composition of lipids in cultured butter produced in spring and summer PERIOD depending on the TECHNOLOGY conditions
L.Ya. Musiy, O.I. Tsisaryk ,O.I. Golubets, S.M. Shkaruba
Possibility of modeling fatty acid composition by lactic acid bacteria in the production of cultured butter was studied. Starter cultures DVS (Chr. Hansen, Denmark),Flora Danica (FD) and Lb. acidophilusLa-5 (La-5)were used for cream fermentation.
 
STUDY ON THE BAKING PROCESS OF HEARTH BAKERY GOODS MADE OF WHEAT DOUGH IN A STEAM-CONVECTIVE APPARATUS
I. M. Kirik, E. A. Nazarenko, A. V. Kirik
The article describes the process of baking wheat flour dough pieces in a steam-convective apparatus. Optimum values of the technological parameters of baking that provide the best quality indicators of bakery products with minimum specific energy costs are determined.
 
DETERMINATION OF WASHING-OUT WATER FLOW VELOCITIES IN WASHING MACHINES FOR ROOT CROPS
A.N. Vsevolodov
The analysis of contaminants of edible vegetative raw materials carried out in this article has revealed that soil contaminants are the main reason for the contamination of raw materials. Possible quantity of contaminants in average size raw materials is defined. The obtained experimental data have determined the degree of humidity of soil contaminants at which they get fluid. Expediency of "dry washing» technological process is proven in order to reduce considerably consumption of clean water during washing. The experiment aimed at determining water speeds in a washing machine for washing out the contaminants remained after "dry washing» is described. The recommended scheme for the construction of a two-level drum-type washing machine for root crops results from experimental findings. It is proved that "dry washing» processes combined with the traditional instruments of contaminant removal from outer layer of vegetative raw materials and well-coordinated modes of washing when a two-level method is applied make possible to reduce substantially consumption of pure flowing drinking water and secure high parameters of washing quality.
 
APPLICATION OF CAPILLARY FLOWMETERS IN TECHNOLOGICAL MEASUREMENTS
C. F. Pelevin, A. N. Prokapniev
Various designs of capillary flowmeters used in technological measurements have been considered and analyzed. Their advantages and disadvantages are considered. Expressions allowing to identify errors of flowmeter data depending on the capillary material, accuracy of determination of their geometrical dimensions, effect of temperature operating conditions, as well as depending on the physicochemical properties of the measured liquid medium have been developed. Formulae allowing to select instrumentation when working with capillary flowmeters are outlined. Recommendations making it possible to reduce measurement error of the flow rate using this type of flowmeters are given.
 
STUDIES ON THE DYNAMICS OF MOTION OF THE ROTARY SHREDDER IN THE DRYER-DISPERSER
V. A. Sharshunov, A. V. Evdokimov, A. E. Pokatilov, V. N. Popov
The paper considers the problem of constructing a mathematical model of grinding process of sprouted grain in the dryer-disperser based on the method of Lagrange. The method allows to obtain the equation of motion of a mechanical system in generalized coordinates. A design scheme of one-level mechanical system considering the parameters used in the solution of Lagrange’s equation was developed to solve the problem.
 
DEVELOPMENT OF THE MATHEMATICAL MODEL FOR THE DYNAMICS OF MOTION OF POLYMER FILM IN THE POLYMERIC FILMS INSTALLATION
G. M. Airapetiants, N.I. Uliyanov, M. M. Kozhevnikov, V.V. Yasnitsky
The level of automation of the machinery for polymer films production was considered. Deformation process in polymer film was analyzed and a mathematical model for the dynamics of motion of polymer film in polymeric film materials installation was developed. Deformation process of the material in the area between sections specified by its tension is found to depend on the relationship of linear velocities of the sections and tension values in the areas.