54 improved quality indicators during storage is one of the priority and urgent tasks of the food industry [1, 2]. The work of researchers from many countries of the world is devoted to the development of gluten-free bread technology [3-5]. 1. Introduction Bread is the most readily available mass consumption product. The creation of special dietary food products with
This comprehensive study featured the resource potential of the agro-industrial complex and its role in territorial development. The research objective was to study the structure of the resource potential of agro-industrial enterprises in the post-industrial society and factors that make it efficient. Systemic changes in modern society require new approaches to understanding the category of resource potential. Informatization of society and digitalization of agriculture change the prospects for resource provision in the agro-industrial complex. The author analyzed various domestic and foreign approaches to the concept of resource potential and included in it the potential of an agricultural enterprise as a complex of material, energy, information, and labor resources. The interdisciplinary approach made it possible to consider the phenomena from different angles and as a complex unity. The author considered the resource potential of the region as a synthetic indicator: a whole enterprise cannot be assessed based on a singular resource. The competent management of the resources available to the enterprise proved to be the key to its successful functioning, personnel being the core of its resource potential. The paper introduces a number of measures that contribute to the effective implementation of the resource potential in agro-industrial complex in the information society. The research results can help to improve the concept of sustainable development of enterprises, which is one of the priority tasks of complex modernization.
A semi-product for cooking a smoothie drink was chosen as a subject of the study. It included strawberries, dried apples and oat flocks. A sample was frozen in a low-temperature calorimeter to-20 °С. It was established, that freezing at-20±2 °С favors the full conservation of a sample and storage during 270 days. The results of the organoleptic evaluation of the semi-product before freezing and after refrigeratory storage during 270 demonstrated that the product is characterized by a high quality. Microbiological parameters of the fresh and frozen semi-product were studied for a quantity of mesophilic aerobic and facultative-anaerobic microorganisms (QMAFMAnM). And also for bacteria of the colibacillus group (BGCB), pathogenic microorganisms of bacteria of Salmonella genus, molds and yeast. The gram-negative microflora-bacteria of the colibacillus group, pathogenic microorganisms including bacteria of Salmonella genus, were not observed in samples of frozen semi-products. The studies demonstrated freezing advantages from both aspects of minimization of losses of valuable biocomponents of the raw material and of achieving high organoleptic parameters of products after freezing and defrosting. The observance of optimal conditions of freezing excludes the necessity of the additional use of artificial preservatives, provides high-quality products and safety that corresponds to all principles of healthy nutrition.
The features and dynamics of the freezing-defrost processes of the studied sample of browned onion were established and studied. At the research it was revealed, that at freezing temperature –20 °С the value of maximal freezing speed does not change.
The process of defrost of browned onion was carried out using calorimeter with the reverse connection on temperature and PID-regulator, on the temperature curve of its freezing. It was determined, that the process of defrost of the studied sample needs more heat that is educed at freezing. The modes of stepped defrost that testify to the possibility of thermal reversibility of freezing process were experimentally established.
The direct dependence of educed and consumed heat quantity on the mode of thermal processing of studied sample was revealed. The more moisture was eliminated from the food product, the less heat must be consumed for defrost. The analogous dependence is typical also for the freezing process.
The received data can be used for determination of the rational modes of freezing and defrost of the browned onion.
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