The aim of the work is the development of a new way of deep processing of chlorophyll-containing vegetables that gives a possibility not only to preserve chlorophylls a and b and other biologically active substances (BAS) of raw materials, but also to transform hidden bound (inactive) forms of chlorophyll in the free easy-digestible form at getting steam-thermally processed semi-products and healthy food products in the nanoform. For achieving the aim, the complex effect of steam-thermal processing and mechanolysis at fine-dyspersed comminution using the new equipment was applied as an innovation for thermal processing and comminution. There was developed the new method of getting healthy products of chlorophyll-containing vegetables (broccoli, spinach, Brussels cabbage, green leguminous haricot bean), steam-thermally processed (by hot steam) in the steam-convectional stove and fine-dyspersed with high contents of chlorophylls and other BAS and prebiotics. The method is based on the complex effect of processes of thermodestruction, mechanodestruction and non-enzymatic catalysis on raw materials at fine-dyspersed comminution. It was demonstrated, that at steam thermal processing of chlorophyll-containing vegetables (CCV) in the steam-convectomat during 5 minutes, there takes place not only preservation of chlorophylls a and b, but more full separation (in 1,33…1,4 times) from the hidden (bound) form, comparing with fresh vegetables. There was elucidated the mechanism of this process. The more full extraction of hidden forms of β-carotene (2 times more than in fresh CCV) takes place in parallel. The essentially more effect of transforming hidden forms was revealed at fine-dyspersed comminution of steam-thermally processed CCV. It was demonstrated, that thermally processed nanoproducts of CCV contain 2…2,1 more chlorophylls a and b, 2,0…3,3 times more carotenoids in the bound form than fresh vegetables. The quality of obtained new types of fine-dyspersated steam-thermally processed green products as puree and soups-purees of CCV exceeds one of known analogues by contents of chlorophylls a and b, β-carotene and other BAS, which are in nanosize easy-digestible form. Using new types of fine-dyspersated purees of CCV, there was developed the new green line of healthy nanoproducts: soups-purees, nanodrinks, nanosorbets, sauces-dressings, sauces-deeps, ice-cream, snacks and so on. It was demonstrated, that new products exceed existing analogues by BAS content (chlorophylls, β-carotene, L-ascorbic acid, phenol compounds).
Визначено комплекс БАР хлорофiлвмiсних овочiв та розроблено оздоровчi нанопродукти з високим вмiстом хлорофiлу. Як iнновацiю використано комплексну дiю на сировину процесiв паротермiчної обробки та механолiзу iз застосуванням нового поколiння обладнання для теплової обробки та дрiбнодисперсного подрiбнення. Встановлено iснування прихованих форм хлорофiлiв. Показано, що застосування зазначених iнновацiй дозволяє додатково вилучити хлорофiли iз прихованої форми (в 2…2,3 рази бiльше) Ключовi слова: хлорофiлвмiснi овочi, комплекс БАР, оздоровчi нанопродукти, паротермiчна обробка, механолiз, прихованi форми хлорофiлiв Определен комплекс БАВ хлорофиллсодержащих овощей и разработаны оздоровительные нанопродукты с высоким содержанием хлорофилла. Как инновацию использовано комплексное воздействие на сырье процессов паротермической обработки и механолиза с применением нового поколения оборудования для тепловой обработки и мелкодисперсного измельчения. Установлено существование скрытых форм хлорофиллов. Показано, что применение указанных инноваций позволяет дополнительно извлечь хлорофиллы из скрытой формы (в 2…2,3 раза больше) Ключевые слова: хлорофиллсодержащие овощи, комплекс БАВ, оздоровительные нанопродукты, паротермическая обработка, механолиз, скрытые формы хлорофиллов
The competency-based approach in higher education is considered, and in particular, scientific views on the competencies of an engineer for the food industry are studied. A comparative analysis was carried out in order to identify the key competencies necessary for a modern specialist to successfully realize its creative potential in a market economy, information society and innovative technologies. A developed competency-based model for training an engineer in the food industry is proposed. The object of research is the competency-based approach in the preparation of a food process engineer. Investigated problem is that engineering education should not only prepare a specialist endowed with knowledge and skills. It should be aimed at creating a competitive specialist and a successful personality. At present, in Ukraine, the food industry does not have a competency system that is common for employers, specialists, and higher education institutions. This study aims to create such a framework in the form of a competence model of an engineer for the food industry. Main scientific results: the necessary components of the competent model of a modern engineer for the food industry were identified. The essence of the competency-based approach to the professional training of an engineer in the context of modernization of education is revealed. The modern scientific view of the requirements for food engineers is analyzed. The results obtained are adapted to the needs prevailing in the food industry and the field of public catering. Field of practical use of research results: a comparative analysis allows to systematize scientific views on the desired competencies of scientists, researchers and engineers in the food industry. Which, in turn, will help to better inform students about the sought-after qualities and make a decision on revising the curriculum in the future. Innovative technological product: developed competency-based model of an engineer for the food industry. Scope of the innovative technological product: application of the competency-based approach in higher education using the proposed competency-based model of an engineer for the food industry.
Розроблено технології натуральних функціональних продуктів для оздоровчого харчування-соусівдресингів на основі вторинної молочної сировини з додаванням дрібнодисперсного кріопюре з пряних овочів (коренів селери, імбиру, хрону та часнику), отриманих за інноваційною кріотехнологією, яка дозволяє отримати натуральні рослинні нанодобавки з пряних овочів, що відрізняються високим вмістом БАР у легкозасвоювальній формі (у 1,7…3,2 рази більше, ніж у свіжій сировині), які рекомендуються для використання на підприємствах ресторанного бізнесу Ключові слова: функціональні продукти, оздоровче харчування, соуси-дресинги, вторинна молочна сировина, дрібнодисперсне кріопюре, пряні овочі, інноваційні кріотехнології, натуральні, нанодобавки, ресторанний бізнес
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