Наводяться результати досліджень використання шротів олійних культур у технології борошняних кондитерських виробів, а саме пісочного тіста. Досліджено структурно-механічні характеристики пісочного тіста із додаванням шротів насіння кунжуту, горіху і льону. Виявлено, що показники еластичності, пластичності і розтяжності зменшуються у порівнянні із контрольним зразком від 4 % до 40 % при додаванні шротів кунжуту, горіху та льону з вмістом від 10 % до 30 %. Додавання шротів сприяє зменшенню кількості клейковини борошна, що є позитивним чинником для формування пісочного тіста. При додаванні композиції вказаних шротів у співвідношенні 1,5:2:1,5 у пісочне тісто збільшується вміст білка, клітковини, макро-та мікроелементів. Проведено сенсорну оцінку якості пісочних тістових напівфабрикатів із шротами олійних культур. Розраховано розтяжність контрольного і дослідних зразків тістових пісочних напівфабрикатів із заміною 10 %, 20 % і 30 % композиції замість борошна. Розраховано структурно-механічні характеристики пісочного тіста-деформацію, відносну пластичність, еластичність, пружність. Побудовано графік динаміки деформації пісочного тіста з використанням модельних композицій шротів кунжуту, горіху та льону. У розроблених тістових напівфабрикатах зменшуються показники пластичності, еластичності, пружності та деформації. Визначено, що кількість клейковини у пісочному тісті зменшується і розроблені вироби мають більшу крихкість. Визначено, що найкращі сенсорні показники має зразок із 20 % вмістом шротів у борошні. Експериментально підтверджено доцільність використання шротів олійних культур, а також розроблено технологію борошняних кондитерських виробів із пісочного тіста. В ньому збільшився вміст білка в 2,4 рази, Селенув 41,2 рази, клітковини-в 4,7 рази, Кальцію-в 18,4 рази, Магнію-в 8,5 рази, вітаміну Е-в 9,1 рази. Встановлено, що розроблені функціональні вироби мають покращену харчову і біологічну цінність та крихкість Ключові слова: пісочне тісто, шроти, олійні культури, структурно-механічні характеристики, деформація тіста
PurposeThe purpose of this article is the development of up-to-date equipment for making nanocomposites for investigation of the antimicrobial properties of nanotextiles and the creation of a scientific base to choose materials of clothing with a special purpose.Design/methodology/approachInvestigations are focussed on modifying the surface of textile materials by metal ions nanoparticles (AgJ, CuJ). The work of the equipment is based on the creation of metal nanocomposites in polyethyleneglycol (PEG). It is heated up to a temperature of not more than 130ºС, followed by adding the dispersion of metal in small portions to water. Nanoparticles are uniformly distributed on material surface that provides the improvement of its characteristics.FindingsIt has been found that modifying natural fibrous materials by nanoparticles of metal ions (AgJ, CuJ) promotes increasing their bactericidal and fungicidal properties with a comparison with traditional cotton materials. Microbiological investigations of antimicrobial properties of the cotton fabric have been conducted according to their effects on staphylococcus bacteria, E. coli and fungi.Research limitations/implicationsThis research is limited to cotton fabrics. Therefore, other fabric types can be investigated to expand the data basis in the future.Practical implicationsThe main practical point of developed equipment is that it can be used for obtaining bactericidal and fungicidal properties of natural and fibrous materials modified by nanoparticles of metal ions (AgJ, CuJ). That provides new characteristics of textile materials that can be used in the future for special clothing tailoring.Social implicationsThe use of engineering equipment will allow in perspective to produce clothes with bactericidal and fungicidal properties, which can improve people’s lives through the prism of health and finished product quality.Originality/valueSpecial equipment for investigation of antimicrobial properties of nanomodified textile materials of different kinds has been engineered, and there is an opportunity to create materials with antibacterial and antifungal properties. The application of this equipment provides the receiving of new characteristics for textile materials with silver ions nanoparticles. Such properties of nanomodified materials are useful for human health and can be used in the production of various textile products.
The objective of this research is to develop the equipment for liquid-jet forming of women's headwear hats, which will allow expanding design assortment of these products. The equipment for cyclic liquid-jet forming of headwear hats in liquid-active working environment (LAWE) with forming element rotation was designed. The mechanism of movement and orientation of liquid -jet forming nozzle was developed, which allows influencing fabric parts by flooded and controlled liquid-jet, repeating the contour at a certain distance and with appropriate angle attack on each technological section of the part. The conducted experimental research allowed to receive semi-spherical forms of headwear hats from six fabrics suit-coat assortments, which are one of the most difficult forms of non-seam forming. Completely formed hats of a given complex configuration were obtained by liquid-jet forming, different from standard semi-spherical ones. The developed equipment provides mobility of the production from the point of view of quick equipment adaptation due to action use of flooded controlled liquid-jet and forming of a significant number of various hats contours, various combinations of technological forming modes.
The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and mineral substances). Analytic studies were conducted and advantages of using meals in dough products were determined. The chemical composition of meals was determined, and the optimal composition for satisfying the human need that is in ratio 3:4:3 was calculated. The quality of meals was estimated, and their organoleptic parameters were analyzed. The sensor analysis of sandy semi-products of oilseed crops meals was realized. It was established, that adding of the meal composition instead of flour in amount 20 % is an optimal solution for using in a sandy dough semi-product. There was established the influence of meals of oilseed crops on organoleptic parameters of developed sandy semi-products. Advantages and defects of using the aforesaid meals were established. Ways of improving the outlook and consistence of shortcakes were offered. Ways of further studies were established.
Urgency of the research. In recent year headily internal tourism collects turns and a requirement is sharply tested in development of industry of hospitality. One of its important components is the restaurant economy, which affects the growth of the socio-economic level of the country. In connection with this, there is a need to study the demand for products and services of restaurants. Target setting. Quality of restaurant services abandons the most proof emotional impression in memory of tourist. Therefore the analysis of demand on products and services of establishments of restaurant economy must help to de fine basic problems and educe ways for upgrading. Actual scientific researches and issues analysis. The results of the study of various aspects of the development of the restaurant industry are described in the works N. V. Smirnova, N. O. Pyatnitskaya, I. V. Scavronskaya, O. D. Timchenko, Т. І. Tkachenko, G. V. Chernov, E. Gheribi, E. Kwiatkowska, G. Levytska, etc. Uninvestigated parts of general matters defining. Without regard to considerable scientific works from this range of problems, her separate aspects, in particular the modern state, demand on services and progress of restaurant economy of Ukraine trends constantly change and need a further scientific study. The research objective. The aim of the article is research of demand on services of establishments of restaurant economy, that placing in there sort zone of the Kherson area. The statement of basic materials. With the aim of determination of actual development of restaurant business on Kherson by us a study of demand was undertaken on services of establishments of restaurant economy. Factors that influence on a decrease in demand and basic problems of enterprises of feed and possible ways of their removal are certain. Conclusions. A market of sanatorium-resort services of Kherson is potentially attractive, but there are considerable defects that need correction.
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