Agro Food Industry Hi-tech最新文献

{"title":"Properties Stability Forecast of Pickering Emulsion Structured by Bioactive Plant Particles","authors":"I. Potoroko, I. Kalinina, A. Paimulina","doi":"10.29141/2500-1922-2022-7-4-13","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-13","url":null,"abstract":"The new generation design and production of food systems with the declared physicochemical and bioactive properties is impossible without the use of science-grounded approaches based on a complex combination of experimental studies and quantum calculation algorithms. One of the promising food systems, actively studied by the scientists around the world, are the Pickering emulsions. Pickering emulsions act as an emulsion food products basis and a fortifying complex that can be an effective system for delivering biologically active substances to the human body. The study aimed at obtaining predictive solutions to achieve the properties stability of the Pickering emulsions stabilized by plant sonochemically structured bioactive particles. As a result of applying quantum chemical calculations using the online resource chemosophia.com and visualization programs, the authors obtained a stable molecular interaction complex between a lipophilic biologically active substance and linseed oil triglyceride, confirming the possibility of such composite development. As a procedure result for fucoidan biologically active substance depolymerization using ultrasonic low-frequency exposure, there was a reduction in the fucoidan particles size by 20-40 times. This led to an increase in its stabilizing properties in the Pickering emulsion based on linseed oil. The scanning electron microscopy results enabled to reveal that the biologically active stabilizer concentration of the Pickering emulsion occurred at the phase boundary predominantly. The resulting Pickering emulsions can act as the basis of emulsion food products enriched with the valuable fatty acid composition of linseed oil and biologically active substances used to stabilize the emulsion.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75923218","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":"Processing of Artichoke Tubers into Distillates for the Original Alcoholic Beverages Production","authors":"A. Solovyov, M. Turshatov, Valentin Kononenko, Natalia Pogorzhelskaya, Svetlana Pavlenko","doi":"10.29141/2500-1922-2022-7-4-4","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-4","url":null,"abstract":"Artichoke is a universal crop. A man produces inulin, fructose, and pectin from its tubers industrially. Due to the significant carbohydrate content (up to 20 %) artichoke can be a raw material for the ethyl rectified alcohol production. The research aimed at assessing the possibility of artichoke processing into distillate with its physico-chemical and organoleptic parameters determination and subsequent assessment of its applicability for the original alcoholic beverages production. The artichoke tubers treatment process included grinding, water-heat and enzymatic treatment, fermentation and distillation process. To obtain marketable products, the researchers developed a two-stage distillation scheme on a laboratory unit equipped with a distillation tower with single-cap plates. At the first stage, a man extracted alcohol from a fermented wash to obtain an unrefined distillate with a strength of 20 % vol., at the second stage, strengthened the resulting distillate to 94 % vol. and cleared from related impurities additionally. According to the physico-chemical parameters the distillate samples correspond to the GOST 33723-2016 “Grain Distillate. Technical Conditions”. There were no volatiles unusual for alcoholic fermentation. The professional expert degustators demonstrated the highest regard for the studied distillate samples, they noted the presence of raw materials in the taste and aroma, clothing the product with originality and recognition. The distillate is recommended for the original alcoholic beverage production.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"115 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73398779","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":"Steam Extraction System Use in the Gluten-Free Cereal Snacks Technology","authors":"A. Sharikov, M. Amelyakina, E. Serba, V. Ivanov, D. Polivanovskaya, Irina Abramova","doi":"10.29141/2500-1922-2022-7-4-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-1","url":null,"abstract":"When developing new types of gluten-free products, the extrusion and biocatalysis technologies use is promising. Extrusion enables to obtain ready-to-eat products of the high consumer demand with a porous structure from gluten-free cereals (snacks, ready-made breakfasts, crispbreads and various types of food concentrates), without using the functional structure-forming properties of gluten. In turn, biocatalytic technologies can provide enzymatic proline and glutamine protein bond hydrolysis of structural protein domains resistant to the digestive enzyme action. The main extrusion processing problem of wheat hydrolysates with a reduced gluten amount mixed with other raw materials is the high moisture content in the extruder. The work aimed at studying the process of additional steam extraction from the extruder cabinet during the high-moisture mixtures extrusion and its influence on the quality of finished products, i.e. gluten-free snacks. The study object was rice flour and wheat hydrolysate mixtures with a mass fermentolysate fraction of 25 and 35 %, extruded using a steam extraction system. As a result of the conducted studies, a man revealed that with an increase in steam extraction, the pressure in the extruder cabinet and the shear moment significantly increased, the process temperature slightly increased. This effect is due to the moisture content decrease in the extruder cabinet after steam extraction and, accordingly, the shear deformations energy increase. There was an additional steam extraction accompanied by an increase in specific electricity consumption by 64–79 %. The texture samples analysis demonstrated that the steam extraction and the amount of hydrolysate introduced had a significant effect on the snacks texture: the hardness decreased from 10.5 to 3.5 N, while the number of micro-fractures characterizing the crispness increased from 11.4 to 13.6. The color characteristics evaluation of the obtained snacks showed their insignificant dependence on the steam extraction. The use of a steam extraction device enables to increase the hydrolysate content in the extruded mixture and improve finished products quality during high-moisture mixtures processing.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"05 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86131177","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":"Yeast Biomass Use Optimization in the Wine Champanization Unit Biogenerator","authors":"Gennady B. Pishchikov, V. Lazarev, V. Poznyakovskiy, Alyona Kozhova","doi":"10.29141/2500-1922-2022-7-4-2","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-2","url":null,"abstract":"The yeast biomass use optimization in continuous wine champagnization plants has been the research and development subject for many years aimed at improving processes and devices in the sparkling wines production. At the same time, a man pays careful attention to the possibility of enriching the champagnized wine with biologically active substances and surfactants generated by yeast. The work aim is to increase the process efficiency of enriching champagnized wine with biologically active substances and surfactants. The development subject is a new technology for the rational yeast biomass use, involving submitted recirculation circuit introduction with the yeast cells separation and their return to the technological cycle without stopping the flow; as well as design modernization of the biogenerator apparatus and membrane microfiltration module calculation. A man suggested to divide the biogenerator apparatus into four sections equal in volume by transverse perforated partitions made of flat steel sectors, laid on knife-edge, filled with attachments: in the first section there is a regular packing with a corrugated profile and a channel width of 50 mm, in the second section – an irregular dump packing of the Lessing rings 30×30 mm type, in the third and fourth sections there are similar packings with 20×20 mm and 10×10 mm feature sizes, respectively. As a result of the improved technology, the product is enriched with biologically active substances and surfactants. An increase in the number of cells released from the layers adhered to the sorbent intensifies the mass exchange processes between yeast and wine material. Tests of the upgraded biogenerator in production conditions demonstrated that the single fully autolysated cells yield increased by 2.7 times (from 0.2·106 to 0.55·106 cells/ cm3 ), which indicated a positive mass transfer dynamic by biologically active substances and surfactants cells, and consequently, the process effectiveness aimed at the finished products quality improvement.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"326 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76362143","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":"Development of the Polyphenol Compounds from Plant Raw Materials by the Cell Micropropagation IN VITRO Method","authors":"V. Popov, Victoria Aksentyeva","doi":"10.29141/2500-1922-2022-7-4-12","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-12","url":null,"abstract":"One of the ways to design polyfunctional ingredients that determine the functional properties of food products are complex food additives consisting of valuable plant raw materials. The additives quality depends on the used raw materials adequacy, time and collection place, and the plant cultivation conditions. The traditional plantation method requires significant costs to obtain secondary metabolites determining physiological plant materials value. The research aim is to obtain polyphenolic compounds from phyto-raw materials by microclonal cell propagation under sterile laboratory conditions. The leaves and berries cells of cowberries and cranberries containing a significant number of polyphenols are the research objects. For example, cranberries growing in the south of the Tyumen region contain anthocyanins 97.8 mg/100 g and leukoanthocyanins 459.6 mg/100 g, and berries growing in the Arctic territories of the Yamalo-Nenets Autonomous Okrug contain 224.7 and 480.2 mg/100 g, respectively. At the initial stage, the researchers sterilized objects, instruments, and equipment. They determined the sterilization duration experimentally. The study revealed that with a longer sterilization duration, there was a change in color and an increase in cell toxicity, with a minimum duration, pathogenic microorganisms remained in the medium. After sterilization, a man cultured the cells in the light under fluorescent lamps with illumination of 100 mmol quanta/m²; photoperiod of 20 h per day; in nutrient media with an acidity of pH 5.2–5.4; 25 ml in volume; enriched with the auxins and cytokinins hormones. The researchers used Kundu phytohormones to regulate the secondary metabolites synthesis. They utilized Murashige Skoog and Anderson agar media to find the optimal nutrient medium in order to obtain the maximum increase in polyphenolic compounds in plant cells. A man developed the third agar media independently, considering the prospects of an individual approach to the more efficient producers growth.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88803284","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":"Culinary Recipes Development from Camel Meat Treated with the Enzyme Preparation Protosubtilin","authors":"Natalia Sablina, N. Dolganova","doi":"10.29141/2500-1922-2022-7-4-8","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-8","url":null,"abstract":"Most recently, non-traditional sources of animal protein, including camel meat, are of increasing interest. Due to the coarse-grained fibrous structure of the camel muscle tissue, ready-made dishes from this meat raw material have a hard consistency. In this regard, the study aim is to develop a rational regimen for softening Kalmyk Bactrian camel breed meat using the enzyme preparation protosubtilin G20x, to develop culinary dishes from meat raw materials pre-treated with this preparation, and also to compare with the study results of the protosubtilin G3x impact on softening meat raw materials. In terms of organoleptic quality indicators, camel meat complies with the GOST 7269-2015 and has the following content of the main nutrients: proteins – 21.6 %; fats – 7.2 %; minerals – 0.97 %. The moisture mass fraction is 76.7 %; energy value accounts for 151 kcal/100 g; moisture-binding capacity ranges from 73.3 to 80.7 %. By the microstructure, the camel muscle tissue is the same as in most butcher beast species, but the muscle fibers diameter ranges from 10 to 250 microns, indicating a coarse-grained fibrous structure. Moreover, there is a large amount of connective tissue in different cuts. Therefore, meat raw materials will remain tough after standard heat treatment. According to the listed indicators, a man can identify camel meat as a dietary full-fledged meat raw material. Still due to the meat hardness, pre-treatment is necessary to soften it. The optimal processing mode of meat raw materials treatment with an enzyme preparation protosubtilin G20x is the following: the aqueous solution concentration – 0.05 %; medium temperature – 40 °С; duration – 1 hour. The finished culinary dish from pre-processed raw materials received the highest score – 5 points. A comparative analysis of the protosubtilin G3x and G20x impact on the meat raw materials structure demonstrated that the preparation G20x was optimal for processing Kalmyk Bactrian camel breed meat, since at a lower concentration it enabled to increase the moisture-binding capacity of raw materials and finished dish yield.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84413024","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":"Biodegradable Composite Materials Based on Potato Starch and Polyvinyl Alcohol","authors":"I. Potoroko, Artem Malinin, A. Tsaturov, A. Ignatova","doi":"10.29141/2500-1922-2022-7-4-11","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-11","url":null,"abstract":"The design and production of biodegradable composite materials that are similar to polymers from petroleum products in performance characteristics, but at the same time have a biodegradable ability, is one of the ways to solve the environmental problem associated with the polymer waste disposal. Scientists around the world are conducting research on obtaining a biodegradable composite material from organic raw materials. The composition development of composite materials includes the optimal ratio selection of fillers, plasticizer and solvent. The material preparation technology involves the raw materials preparation, the mixing order at given temperatures, and the suspension drying until a film structure is formed. The study aimed at preparing samples of biodegradable composite materials based on potato starch and polyvinyl alcohol in different ratios and to study their structure, water absorption, vapor permeability, and mechanical properties. As a result of processing the experimental data, the authors determined that sample of a biodegradable composite material with a 5:1 ratio of starch and polyvinyl alcohol had the best values for water absorption and vapor permeability. Sample 4 demonstrated the best strength characteristics values (a 4:2 ratio of starch and polyvinyl alcohol). There are microphotographs of surface samples in the work, proving the fact that for samples containing potato starch and PVA in 5:1 and 5:2 ratio, the surface is more uniform, the amount of seals is small. Decrease in the polyvinyl alcohol content leads to the increase in the surface defects number. A man can use the resulting biodegradable composite materials to the film packaging materials development to solve environmental problems with the polymer waste disposal.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79165198","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":"Thermal Parameters Measurement of Carp Caviar as a Freeze Object and a Lecithin Source","authors":"Violetta Polikarpova, I. Aleksanian, Z. Arabova, A. Nugmanov, A. Elmurzaev","doi":"10.29141/2500-1922-2022-7-4-3","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-3","url":null,"abstract":"Increasing the raw materials deep processing efficiency for commercial fish farming, including freshwater fish caviar of the carp family that demonstrates low demand on the Russian market, is an important and urgent task. In the modern context, Russian food industry needs high quality natural emulsifiers, for example, lecithin. The research aim is to determine the thermophysical characteristics, cryoscopic temperature, refrigeration object density and the amount of frozen moisture in it, depending on its temperature variation. The study object is carp caviar. A man found the temperature variation during carp caviar freezing using an experimental stand, containing a specialized ThermoChart program for constructing thermograms. The authors determined caviar material density dependence on its temperature in the range from −18 to 5 °C: with an increase in temperature, its density raised to 1,071 kg/m³ monotonously at Tcr = −0.91 °C and then changed up to 5 °C ordinary. An obtained thermophysical characteristics values analysis of carp caviar, which is a high-moisture product, demonstrates that its freezing is accompanied by the latent crystallization heat release, depending on a decrease in the study object temperature and due to the proton bonds presence at the sample microlevel. A man can use obtained data in the freezing processes calculation and refrigeration equipment design; and utilize the semi-finished product to extract lecithin.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76923019","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":"Physical and mechanical properties of stretch films using secondary raw materials","authors":"N. Kulyk, M. Alipatova","doi":"10.24263/2225-2916-2022-31-32-12","DOIUrl":"https://doi.org/10.24263/2225-2916-2022-31-32-12","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73694403","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":"Improving the analysis of hazardous factors in the production of grain cheese in cream","authors":"V. Sidor, S. Usatyuk, O. Tyshchenko, A. Bozhko","doi":"10.24263/2225-2916-2022-31-32-10","DOIUrl":"https://doi.org/10.24263/2225-2916-2022-31-32-10","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78898310","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}