Journal of Process Management New Technologies最新文献

{"title":"The effect of spelt flour on the quality of puff pastry","authors":"E. N. Efremova, E. S. Taranova, E. A. Zenina, E. A. Kuznetsova, I. A. Shagay","doi":"10.47370/2072-0920-2022-18-2-62-72","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-2-62-72","url":null,"abstract":"Croissant is one of the puff pastry products. This product is widely distributed in France. The assortment of croissants is very diverse, but in order to increase the assortment and improve the quality of this product, spelt grain flour has been used in our research. The purpose of the research is to study the effect of spelt flour of the Alcoran variety on the quality of puff pastry. The tasks are to consider the production technology of croissant; to investigate the organoleptic and physical and chemical parameters of croissant; to calculate the economic efficiency of the production of croissant. The methods used are the following: the regulatory framework of the research is the legislation of the Russian Federation on standardization and certification, regulatory documents (GOST, technical specifications). The assessment of organoleptic and physical and chemical parameters has been carried out according to the technical specifications 10.71.11-046-38826547-2016. The results are: trial baking has been conducted in the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety. Puff yeast dough for Croissant is divided into two main technological processes: kneading yeast dough; lamination of dough. The appearance of the croissant with spelt flour is vague, the color is brown, there is a taste of «nutty flavor», sweeter. The conclusion: when calculating the profitability of croissant production, it has been found that the raw material costs of spelt flour products are 1.6 times higher, which is associated with the cost of spelt grain flour. The calculation of profitability has shown an increase in costs by 2% in the production of croissants with spelt flour. The production of spelt culture refers to organic farming. Healthy natural products lead to an increase in the cost of raw materials, which cannot but affect the cost of further products.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86785467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Regional cuisine as a catering concept that increases the tourist flow to the Russian regions","authors":"T. Dzhum, S. Kuizheva, M. Tamova","doi":"10.47370/2072-0920-2022-18-2-44-52","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-2-44-52","url":null,"abstract":"The article presents an overview of business concepts in the field of restaurant business, allowing to maintain consumer interest in the products and services offered using the capabilities of the Krasnodar Territory. The purpose of the research is to identify the main driving forces of the development of restaurant projects, focusing on the relevance of consumer properties of catering products for consumers, applying a differentiated approach to them and focusing on what can lead to success. The research methods used are analysis, synthesis, generalization, observation and forecasting. The results and discussion: the article highlights the role of tourism in the development of catering enterprises as an engine of business concepts aimed at the tourist audience and related to the promotion of regional cuisine. For the next few years, the concept of a local cuisine has a huge prospect. In all regions of Russia this particular direction will be developing in the near future – local cuisine, the Russian cuisine, old recipes, unusual farm products. The state support of tourism will also increase interest in HoReCa. Conclusions: The Krasnodar Territory is a developing tourist, multinational, creative region open to innovations. Restaurateurs, culinary specialists and confectioners monitor the state of the hospitality industry in Russia and in the world, constantly seeking professional recognition, gaining more and more recognition, the Ministry of Resorts, Tourism and Olympic Heritage and the Department of Consumer Sphere and Regulation of the Alcohol Market of the Krasnodar Territory stimulate the promotion of the restaurant image of the Kuban in various levels, holding professional forums, festivals, exhibitions for HoReCa industry specialists, opens up new opportunities for the exchange of experience, facilitating the acquisition of new knowledge, communication with suppliers, and acquaintance with gastronomic trends.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86242073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products","authors":"N. Filonova, E. A. Marinina, M. Sadygova, A. V. Kondrashova","doi":"10.47370/2072-0920-2022-18-2-87-98","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-2-87-98","url":null,"abstract":"The article presents the results of a study of the formation of aroma-forming substances in bakery products with the addition of paize flour to the recipe. Instrumental assessment of the smell of products was carried out on the smell analyzer «MAG-8» with the methodology «electronic nose». The variants of the experiment differ in the content of paize flour 15–20%, according to the method of preparing the dough: the biological method of loosening – bread, bread sticks, unleavened dough – bread skewers. With the help of an «electronic nose», it was instrumentally proved on the MAG-8 odor analyzer that for the samples submitted for testing, the smell is correct and not pronounced, aromatic additives and odor enhancers, as well as the presence of destructive processes and mold formation are absent. When comparing the volatile compounds in the samples quantitatively, it should be noted that since the semi-finished bread undergoes longer fermentation than breadsticks, the content of alcohols and ketones is 22% higher, and compared with bread skewers, where there is no fermentation process, they are 93% more, a similar picture with acids. However, when comparing the content of individual components in samples, especially oxygen-containing compounds, they are almost twice as large in the absence of a biological method of loosening in bread skewers. For consumer evaluation, such changes are not significant for those samples in the formulation of which the content of paize flour is no more than 15% and recognized by consumers according to organoleptic indicators.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89043209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of hard winter wheat seeds damage with different germ morphotype","authors":"A. G. Galayan, A. Bondarev","doi":"10.47370/2072-0920-2022-18-2-117-124","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-2-117-124","url":null,"abstract":"Seeds with a certain embryo shape have a variation in germination, some are more productive, others are not. This phenomenon has become the impetus for the systematization of seed groups by embryos. We have identified 8 groups (1a, 1, 2, 3, 4, 5, 6, 7, 8), there are strong and weak seeds structured according to this hierarchy. One of the problems of vegetation and the formation of the desired crop is the impact of factors that are regulated. The seed material is heterogeneous and, therefore, its development is unpredictable. Seeds of any agricultural crop, no matter whether it is a variety or a hybrid, have external and internal properties and signs that affect the stability of their ontogenesis. The economic and biological qualities of seeds depend on the genetic characteristics of the variety obtained as a result of breeding. The external qualities of seeds characterize the properties of seeds, which are determined by the adaptive landscape component, agrotechnology of cultivation and the equipment used. Yield losses are difficult to control and it is important to reduce. The yield is affected not only by their initial biological potential, but also by the further mechanical impact of agricultural machinery from pre-sowing treatment to sowing. The purpose of the research is to assess the damage of the seed material by various mordants. The objectives of the research are the preliminary systematization of winter hard wheat grains by the germ morphotype, as well as further pre-sowing processing by various machines. The objects of the study are winter hard wheat grains and picklers PNSh-3, PKS-20, PS-10A, PNU-4, mixer-inlay «EcoMix-5». As a result of the research, the most productive varieties of winter hard wheat (Amazonka (8.32 t/ha) have been identified, Kristella (8.27 t/ha), Yantarina (8.07 t/ha), Yakhont (7.81 t/ha)) and the EcoMix-5 device with the least damage to seeds during their pre-sowing treatment.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81930682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions","authors":"E. Lisovaya, E. Viktorova, A. Sverdlichenko, M. Zhane","doi":"10.47370/2072-0920-2022-18-2-73-80","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-2-73-80","url":null,"abstract":"Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the research is to study the effectiveness of the use of modified lecithins of vegetable oils to create encapsulated forms of micronutrients in the form of nanoemulsions. Emulsions have been obtained using the method of ultrasonic exposure with the use of fat-free vegetable lecithins and their alcohol-soluble fractions as emulsifiers. It has been found that the particle size of emulsions formed by fat-free lecithins is significantly higher compared to the emulsions formed by their alcohol-soluble fractions. It has been revealed that emulsions formed by alcohol-soluble fractions of lecithins are more resistant to delamination. It is shown that alcohol-soluble fractions of vegetable lecithins with a PH content from 75.0 to 76.0% have the highest emulsifying properties, which makes it possible to obtain physically stable nanoemulsions with an average particle size of the dispersed phase less than 100 nm. Thus, modified lecithins of vegetable oils, namely, alcohol-soluble fractions of lecithins are highly effective encapsulating agents for creating encapsulated forms of micronutrients in the form of nanoemulsions.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83624734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of influential patterns of sulfitation treatment of sugar production thick juice and remelt on the beet sugar quality","authors":"V. Gorodetsky, S. Semenikhin, N. Daisheva, N. Kotlyarevskaya","doi":"10.47370/2072-0920-2022-18-2-35-43","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-2-35-43","url":null,"abstract":"It is well known that in order to obtain crystalline sugar of a high quality category (Extra and TS1), it is necessary to ensure the production of concentrated sugar-containing intermediates with the lowest possible color, since it is these intermediates that directly determine the color of the resulting crystalline sugar. Laboratory studies have been carried out on the effect of sulfitation treatment using various reagents, namely, sulfurous anhydride and sodium bisulfite, of concentrated intermediates – thick juice and remelt syrup B+C of sugar production on the quality of beet sugar. It has been established that the sulfitation treatment of concentrated intermediates using sulfur dioxide provides a greater reduction in their color compared to sodium bisulfite – from 996,70 to 830,30 and 857,30 ICUMSA units respectively. It has been established that sulfitation treatment with using various reagents of concentrated intermediates provides a decrease in the color of sugar. So, according to the color index, sugar obtained in laboratory conditions from samples obtained using sulfitation treatment, according to the requirements of GOST 33222-2015, corresponds to category TS1, and obtained from an untreated sample, to category TS2. Thus, in a critical situation, sulfitation treatment can provide sugar with a higher quality category. It has been established that during long-term storage (up to 100 days) of concentrated sugar-containing intermediates, their color increases, however, preliminary sulfitation treatment using sulfur dioxide provides the smallest increase in color during storage, compared with treatment with sodium bisulfite. The increase in color after 100 days of storage relative to the initial values was 18,46 and 36,26%, respectively.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"107 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85997401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of cutting through the middle vein of tobacco leaves on the technological properties of raw materials of the Virginia 202 variety of various drying methods","authors":"N. N. Vinevskaya, E. Е. Ulyanchenko, R. N. Bukatkin","doi":"10.47370/2072-0920-2022-18-2-26-34","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-2-26-34","url":null,"abstract":"The Virginia 202 tobacco variety, selected by FSBSI ARSRITMTP for the production of smoking tobacco, is in high demand. Intensification of post-harvest processing of large leaves of a variety with a massive middle vein is proposed to be carried out by cutting through the middle vein, which will reduce the drying time and energy costs. Studies have been conducted on the use of this method and the quality indicators of tobacco raw materials of natural and combined drying methods has been assessed. It has been found that the cutting technique shortens the drying time with the combined method by 2.8 times, with the natural method by 2.3 times, while the commercial quality improves when drying by the combined method, the yield of 1 commercial grade makes 86.5%, the taste qualities of raw materials improve, due to an increase in the ratio of carbohydrate-protein balance to 1.08–1.5; the strength is preserved, due to less nicotine consumption during a shorter drying period; fiber yield increases by 3–5%. The volume-elastic properties of the fiber affect the consumption of raw materials in the smoking product. The fiber of natural drying of raw materials reduces its consumption for the production of smoking products, the fiber of combined drying of raw materials obtained using high temperatures of drying of the vein increases the consumption of raw materials by 18.65%. The aim of the research is to determine the elastic properties of the cut vein present in the fiber of combined drying. The vein has been flattened and its elastic properties have been determined. It has been established that the recoil value of the flattened uncut vein is 6.0% greater, the undisturbed structure of the middle vein has a greater degree of volume recovery and better elastic properties. An increase in the elastic properties of the raw materials of combined drying can be carried out due to its preparation in a differentiated way, with the allocation of the middle vein, the method of striping and, separately, the preparation of the vein and the leaf plate. When preparing, moistening and flattening the cut vein, which has a better moisture-absorbing ability and a lower destructive load when it is flattened by 2.2 times, it is possible to reduce energy consumption for these technological processes.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85090611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characteristics of the existing methods for the production of carotenoids from vegetable raw materials and secondary resources of its processing","authors":"A. D. Achmiz, E. Lisovaya, A. Sverdlichenko, E. Viktorova","doi":"10.47370/2072-0920-2022-18-2-15-25","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-2-15-25","url":null,"abstract":"Carotenoids, in particular, beta-carotene and lycopene, have high antioxidant properties and are used to prevent and treat various diseases associated with human aging. The search for new or intensification of the existing methods of their preparation from plant raw materials and the secondary resources of its processing is relevant due to the high demand for carotenoids in the food, cosmetic and pharmacological industries. The purpose of the research is to analyze the patent information for determining the most optimal and promising directions in the technology of obtaining carotenoids from vegetable raw materials. The main method of obtaining carotenoids from vegetable raw materials and secondary resources of its processing is their extraction using organic solvents. Domestic and foreign scientists have been conducting scientific research in the field of intensification of the process of extraction of carotenoids from vegetable raw materials and secondary resources of its processing in order to increase the environmental safety of the technological process and the quality of the product obtained. Various technical solutions have been proposed on pre-processing of the feedstock using ultrasound (US) effects and microwave radiation, as well as enzymes and enzyme preparations for carotenoids. Analysis of foreign and domestic patent information has shown that studies in the field of integrated use of physical (ultrasound and microwave radiation) and biotechnological (enzymes and enzyme preparations) of pretreatment of the initial raw materials are most promising to increase the efficiency of the extraction of carotenoids from vegetable raw materials and secondary resources of its recycling.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85506667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prospects for the use of natural color in sausage products","authors":"A. D. Strelchenko","doi":"10.47370/2072-0920-2022-18-1-71-77","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-1-71-77","url":null,"abstract":"The article deals with the use of natural color to reduce the level of introduction of sodium nitrite. Enzymatic rice is used as a dye. The value of meat products is determined not only by their ability to satisfy a person’s physiological need for nutrients and energy, but also by the attractiveness of organoleptic indicators. The modern consumer is accustomed to a certain color of meat products, associating with it their freshness and good quality. However, according to the totality of accumulated clinical observations, the use of nitrites, which fix the natural rose-red color of meat, is causing increasing medical concern. The article presents the functional and technological properties of model samples of boiled sausages with different content of dye and sodium nitrite. The obtained data on the study of the qualitative indicators of a new type of boiled sausages have shown that the product with the use of fermented rice in the recipe leads to the formation of a more intense color in the prototypes. The article shows the results of the study of the properties of raw minced meat and the quality indicators of the finished product. The results of the research have shown that the introduction of a dye into minced meat and a decrease in the proportion of the introduction of sodium nitrite leads to a decrease in residual sodium nitrite in boiled sausages. The use of a reduced amount of sodium nitrite together with fermented rice makes it possible to obtain a safer product with a low content of residual sodium nitrite – 0.34 mg%, in the control sample it is 3.5 mg%. Microbiological studies have shown that reducing the amount of sodium nitrite in the recipe and the presence of fermented rice does not affect the microbiological parameters of finished sausages. The expediency of using a natural dye in sausage production has been experimentally confirmed in order to reduce the level of sodium nitrite introduction.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89563082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prospects for the production of culinary products from turkey meat (a review)","authors":"Z. N. Khatko, A. Shirokova","doi":"10.47370/2072-0920-2022-18-1-93-105","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-1-93-105","url":null,"abstract":"The purpose of the research is to analyze the prospects for the production and processing of turkey meat to expand the range of culinary products. The technological potential of turkey meat for the production of culinary products has been considered. High biological value and dietary qualities have been noted. The turkey is considered to occupy a significant segment in the volume of poultry production, which is constantly increasing as a result of the growth in consumer demand. The volumes of production of turkey meat have been given and the largest domestic producers of turkey meat noted. The dynamics of production and consumption of turkey meat in Russia has been presented. The structure of consumption of turkey meat in Russia in % of the total amount of meat consumed has been given. The types of turkeys and their characteristics have been considered. The advantages of choosing turkey meat in comparison with other types of poultry meat are noted. According to its biological and economic characteristics, turkey meat is one of the most promising types. The range of culinary products from turkey meat, its chemical composition, fabrics, varieties have been considered. The industrial advantages of white meat compared to red meat have been shown. An assortment of appetizers, first and second courses is given. Data analysis shows that minimally processed turkey is an excellent source of protein, vitamins and minerals. Turkey meat is regarded to be the meat of the future due to its low fat content and high protein content. Turkey meat, due to its high technological potential, the absence of an allergic effect on the human body, is the primary raw material for the production of culinary products for baby food, dietary, therapeutic, preventive, functional purposes. To prepare new types of culinary products from turkey meat and expand the range of this group, it is advisable to use innovative sous-vide technology that preserves the maximum nutritional and biological value of the finished product.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74458951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}