In the article, the authors presented the results of studies of the process of ultrasonic exposure to a suspension of sunflower cake and whey. These studies were carried out by the authors to obtain a feed additive of increased value and safety for animal feeding. Ultrasound (US) is mechanical wave vibrations with frequencies greater than 20,000 vibrations per second (20 kHz). Ultrasonic waves propagate in solid, liquid and gaseous media, have high mechanical energy and cause several physical, chemical, and biological phenomena. Sunflower cake conglomerates with a particle size of 1370-1696 microns are destroyed into small ones with an average size of 18-172 microns due to the cavitation effect. As a result, a gel-like mass is formed from a simple mixture of components, which significantly improves the process of assimilation of the structured nutrients of the cake when feeding animals, i.e., enhances its value. The authors have identified the temperature-time modes for the ratio of the components of cake/whey 1:4, 1:6, and 1:8. The authors also determined the optimal temperature is 60-70 °C, and the processing time is 20 minutes. The authors also found that at a ratio of 1:8, the temperature of the mixture at all time values was lower due to a decrease in the viscosity of the resulting suspension. Microbial inactivation occurs under the action of ultrasound, this is especially noticeable with a larger amount of serum since in a liquid medium the cavitation process proceeds more intensively. As a result of statistical processing of process indicators, the authors concluded that with an increase in the duration (exposure) of processing, a decrease in the microbiological contamination of the additive occurs. This processing makes the feed additive safe for animal feeding.
The article presents an analysis of the microflora of dried grapes with a description of the factors of influence. A technological method of processing dried grapes using ultrasonic action on plant raw materials is described. The fruits of dried grapes were investigated using different methods of pre-preparation - preliminary hydration of the fruits within 24 hours at a temperature of 20 ± 2 ° C. The dynamics of temperature changes during the processing of plant raw materials is analyzed. The indicators of microbiological safety of the products obtained from dried grapes were investigated. An analysis of the risk situation associated with the safety performance of ultrasonic treatment using the Fault Tree Analysis (FTA) method is presented. Situations that can lead to the occurrence of events in the production of products from dried grapes using technology based on the principles of ultrasonic exposure are analyzed.
The article presents the data of microbiological changes in the process of processing dried rose hips in water extraction using ultrasonic effects. Changes in safety indicators of various product samples with different parameters of pre-preparation of dried rose hips were investigated. The technological scheme of processing the used plant raw materials is presented. The microbiological indicators of the ultrasonic effect on the microflora of dried rosehip products are described. The results of the study of mechanically crushed dried rosehip fruit samples, hydrated and non-hydrated, are ambiguous. To analyze the risk of microbiological indicators, the “bow tie” method was used, the essence of the method was to display the risk, the sources of risk and all possible consequences associated with its occurrence were considered, as well as the display of risk mitigation measures depicted in one diagram.
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