in a restaurant economy that hotel and restaurant business****
The description of experimental set and the method of processing of the results of the study of the method of fight against formation of polarizing layer in the process of ultrafiltration concentration of skim milk raw material were presented. The results of experimental studies relative to the sparging method application for the prevention of polarizing layer in the process of membrane processing of the skim milk and its influence on the capacity of ultrafiltration membranes were offered. The mathematical models were constructed on the base of regressive equations of factorial experiment using the method of the raw material sparging above the membrane surface for selection of technological parameters of the process of ultrafiltration concentration of the skim milk. The rational working parameters of the process of ultrafiltration concentration of the skim milk using the sparging of the skim milk by the gas bubbles in the direct closeness to the membrane surface were determined. Such working parameters are: pressure– 0,4...0,5 MPa, temperature of skim milk– 40...50 ºС, frequency of sparging of skim milk– 0,10...0,15 min-1, pressure of sparging must be 0,56...0,58 MPa.
Elaboration and improvement of the process of raw material cleaning is an urgent scientifically technical process. The one of most prospective directions of vegetables cleaning process intensification is the elaboration of combined methods of their cleaning. The improvement of tubers cleaning process is based on the combination of thermal processing of sunroot tubers by steam and the process of further mechanical additional cleaning. The experimental studies of the influence of parameters of the process of sunroot thermal processing by steam on a tuber surface layer transformation were carried out. The influence of the steam pressure and the duration of the process of tubers thermal processing on the depth of the thermal processing of tuber surface layer and also on the effectiveness of the peel separation were studied. At the same time there were realized the studies as to the influence of the duration of tubers mechanical additional cleaning process on cleaning quality parameters. The experimental apparatus and correspondent method that allow to carry out investigations of the combined process of sunroot tubers cleaning with a possibility to determine the influence of all its parameters on the percent of raw material losses and cleaning quality were elaborated. Rational regimes of the combined process of sunroot tubers cleaning were established.
The algorithm of the study that includes theoretical analysis and physical experiment was elaborated for the study of technological parameters of pectin containing raw material processing in the vegetable-milk forcemeats technology. The expedience of using carrot Shantenee, pumpkin Guiley and marrow Zolotinka as the sources of pectin substances in the technology of combined forcemeats on the milk base was grounded. Technological parameters of pectin containing raw material processing for realization of its target properties as an amendment and stabilizer of the structure in milk-vegetable forcemeats technology were theoretically grounded. The methods of determination of soluble pectin and protopectin content and also the methods of determination of рН medium were chosen. The methods of experiment planning and mathematical processing of experimental data were carried out using computer programs MS Excel 97 2003 and MatCAD. The influence of рН medium, temperature and duration of thermal processing of carrot, pumpkin and marrow on the process of accumulation of soluble pectin in them was studied. The formation technology of puree of the vegetables that have the increased viscosity and are not stratified at the storage and further use. Accumulation of soluble pectin that expresses the properties of structure stabilizer and favors the increase of vegetable puree viscosity causes the expedience of its use in milk-vegetable forcemeats technology. The use of vegetable puree in milk-vegetable forcemeats technology allows widen the assortment and provide the mutual enrichment of the receipt components of combined forcemeat masses with milk proteins, β-carotene, food fibers, vitamins and other functional ingredients.
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