Topicality. The article provides an analysis of problematic issues related to the study of structural and mechanical values of food raw materials on the example of beef stomach and esophagus offal. Additionally, some tasks are presented in order to study the efforts in cutting offal with proper elements of different shape and parameters. Aim and methods. The aim of this article is to elaborate a fundamental design of experimental setup for studying structural and mechanical qualities of food raw materials and the process of their cutting on the example of meat raw, offal of category II beef stomach and esophagus. The following research methods have been chosen: an analytical review of modern and previously developed structures, technical design with three-dimensional modelling. Results. Based on the results of conducted work and studies, a model of experimental installation for studying structural and mechanical qualities of food raw materials and the process of their cutting has been offered. The main structural elements have been presented; practical recommendations have been given for their use on the example of beef offal (esophagus and stomach); the functionality of such installation and directions for further development have been highlighted. Conclusions and discussions. The scientific novelty of obtained results lies in the substantiation and ensuring the reproduction of the process of cutting meat raw materials with edgy elements of any shape, and ensuring the necessary movement nature in laboratory conditions. The installation design, according to its capabilities, allows to conduct comprehensive studies of the cutting process of two types of meat raw materials, that are different in their structure and set – beef esophagus and stomach. From the point of view of structural and mechanical values research (module of elasticity, plasticity, elasticity, etc.), studies can also be carried out for a wide range of meat raw materials without changing sensors. With such a replacement, the range of studies expands to the research of foam and gel-like structures. Practical significance of the obtained results. Carried out with the help of designed installation, the data can make it possible to clarify the rational parameters of geometric shape of the designed equipment working units for cleansing offal, and to determine the rational operating parameters. Prospects for further scientific studies. The presented design satisfies the set aims, still, the issues of software for the installation operation remain unsolved.
A method has been improved for the production of semi-finished products of a high degree of readiness from Jerusalem artichoke tubers, characterized by a significant natural content of functional and physiological ingredients and health-improving properties to ensure a wide range of uses in processing complexes. The method is distinguished by blanching with hot steam at a pressure in the working chamber of 0.1 MPa for 8...10 min, followed by rubbing to an average particle size of 30...50 µm with a content of 10...11+2 % SR. Subsequent heating of the puree-like mass to 40...45 °C and concentration in a rotary-film evaporator to a content of 20...30+2 % DM at a temperature of 55...60 °C for 55...95 s. The technology for producing concentrated paste from Jerusalem artichoke tubers allows preserving the biological potential of raw materials during the concentration process due to gentle low-temperature processing. The content of functionally physiological ingredients of the puree mass was determined: active acidity – 4.2 pH, dietary fiber – 3.3 g/100 g puree, pectin – 1.25 %, inulin – 10.05 g/100 g puree, and are also important. According to an improved method for the production of a pasty semi-finished product from Jerusalem artichoke tuber, an apparatus-technological scheme is proposed. The selected equipment line is distinguished by resource efficiency and small overall dimensions and can be located in the places where raw materials are collected. The produced paste-like semi-finished product of a high degree of readiness from Jerusalem artichoke contains (in gr.): mono- and disaccharides – 3.6; inulin – 20.3; starch – 10.7; dietary fiber – 14.4 and organic acid – 0.11 and has attractive organoleptic properties. A pasty semi-finished product of a high degree of readiness has been made, which can be recommended as a vitamin supplement (filler) in the production of functional products in various areas of the food and processing industry
The method of production of peanut paste with blended fruit and vegetable semi-finished products of high degree of readiness based on Jerusalem artichoke and cranberry obtained under conditions of low-temperature concentration has been improved. The production method is characterized by the process of concentration in a rotary-film apparatus at a temperature of 45...50 °C to a content of 28...30 % of dry substances within 1.75...2.00 minutes. The organoleptic evaluation of various recipe ratios of the selected raw materials revealed its optimal content in the semi-finished product (Jerusalem artichoke 65 %, cranberry 35 %), which has a uniform structure, a pleasant aroma of cranberry and Jerusalem artichoke, and its color is red-orange. The obtained fruit and vegetable semi-finished product of a high degree of readiness can be used as a base or additive in various food products of special purpose to increase their nutritional value and provide the products with a health-improving effect. For the production of health-prophylactic peanut paste, a technological manufacturing scheme is proposed with the addition of Jerusalem artichoke and cranberry fruit and vegetable paste to its composition, which will further increase the health-prophylactic properties of the finished product, eliminate the use of sugar and other synthetic stabilizers in comparison with classical technology. The organoleptic evaluation of the received samples of peanut paste with blended fruit and vegetable semi-finished product of a high degree of readiness revealed a rational amount of the semi-finished product at the level of 25 %, while the product has a structured, homogeneous consistency and a pleasant yellow-orange color. The obtained product can be recommended for therapeutic and preventive purposes, as a cholesterol-lowering and immunomodulating agent
Topicality. Today, the existing innovative developments of dairy food products have great opportunities for the wide implementation of various types and quality of dairy raw materials into production. After all, many inventions directly relate to technologies for the production of fermented milk products, bakery and confectionery products, beverages, health products, etc. This requires the use of a certain type of dairy raw materials. The problem is that there are many such products, and with the increase in the production capacity of food enterprises, there is a necessity to enlarge the number of implementations of the production of dairy products. Currently, in food industry, the number of such implementations which would provide our population with the necessary amount of scarce animal protein is insignificant. In addition, under such circumstances, people’s nutrition becomes too unbalanced, especially in the winter season. An equally important problem of new waste-free technologies implementation is a weak experimental base for creating new competitive equipment in laboratory conditions. The developed model of the process, equipment or the entire line will not have a sense without the implementation of cer tain investment contributions. The aim of this article is to reveal the main points, to choose the optimal solutions for the complex waste-free processing of dairy raw materials, and to avoid crisis situations, as well as to highlight the most precise directions in which the improvement of the general process itself should be carried out, to provide some explanations and suggestions for avoiding the main problems in the field of processing dairy raw materials. Research methods: analytical, standard generally accepted physical and chemical, as well as monographic, analysis and synthesis, classification. Results. An analysis of technological, technical and organizational issues is provided, the solution of which will allow the implementation of innovative solutions for waste-free processing of dairy raw materials in the conditions of food industry. The qualitative indicators of protein-carbohydrate dairy raw materials for further implementation in the production of dairy products are shown, and the needs of future production in another raw materials base are analyzed. Taking into account the seasonal distribution of usage in waste-free production of certain types of raw materials will ensure its reliable and stable operation with the simultaneous expansion of the final products range. A variant of technical equipment of the future zero-waste production for the processing of dairy raw materials and its maintenance is developed. A clear and well-considered choice of technology and equipment for modernization or creation of new lines of waste-free processing of dairy raw materials and means of its sanitary processing will allow to increase the competitiveness of final products and bring production to a modern level. Conclusions and discussion. A number of issues that must be taken into account when organizing a future enterprise for the production of dairy products using zero-waste technologies are presented. An analysis of investment needs for the development of the chosen direction for the effective organization of the future milk processing enterprise is provided.
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