An analysis was made of the model approximations of three-phase medium and its behavior under deformation impacts in the rollers bulk feed, the lack of reliability of their operation was noticed and regularities and reasonable geometric parameters was determined. The influence of engineering rheology on the medium was considered and on its basis was derived an analytical mechanical model for determining the optimum value of shift deformation in order to ensure reliable operation of the rollers injection mechanism. A new design and method of determining the geometrical parameters of the pumping unit rollers were proposed and the yeast dough state was examined after cyclic action of the rollers.
The content of ascorbic acid and phenolic substances in natural juices and unfortified wine materials from garden strawberries of Polka and Pegas varieties was investigated. The content of ascorbic acid was 271-417 mg/dm3 and of phenolic substances – 1280-1500 mg/dm3. The content of these ingredients depends on the variety characteristics (dominant influence) and the weather conditions of the growing season. 230 g of white sugar was added to one dm3 of strawberry juice for the production of unfortified wine materials intended for sweet wines. The wort was pasteurized at 85°C for 5 minutes, cooled and fermented using active dry yeast: the race EC 1118 (France), ENSIS LE-C1, ENSIS LE-1, ENSIS LE-5, ENSIS LE-6 (Spain) in accordance with the manufacturer's recommendations. It has been found that the content of ascorbic acid and phenolic substances decreases during wort preparation and fermentation. The average loss of ascorbic acid during wort preparation is 17.4% and of phenolic substances – from 1.1 to 4.9%. The reduction in the content of these components due to the dilution of sugar during wort preparation is 14-15%. The duration of fermentation of strawberry worts with an initial mass concentration of invert sugars 274 g/ dm3 is 70-77 days. The output of cleared wine material after fermentation depends on the variety characteristics, the year conditions and the yeast race used, and ranges from 86.9 to 92.7%. Loss of ascorbic acid during wort fermentation averages 49.3%, phenolic substances 21.6%. Ascorbic acid content of 86-158 mg/dm3 and phenolic substances of 720–1080 mg/dm3 were found in unfortified strawberry wines. In particular, according to the average data of two years, the content of phenolic substances in the wine materials from strawberries of the Polka variety were 197 mg/dm3 higher than their content in the wine materials from the berries of the Pegas variety. The content of ascorbic acid in wine materials in relation to the content in the juices corresponding to fresh berries is 25.4-41.3%, on average – 33.6%; of phenolic substances – 56.2-72.0%, on average 62.6%. In order to better preserve the ascorbic acid, the ENSISLE-C1 yeast race (Spain) and the phenolic substances EC-1118 (France) should be used. The results of studies confirm that unfortified sweet wines from wild strawberries can be attributed to the products with health-promoting properties.
Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.
The use of local non-conventional raw materials will allow significantly enriching unfortified fruit wines with ascorbic acid and phenolic substances and make it possible to obtain products with increased biological value. The paper considers black elderberries grown in the forest steppe zone of Ukraine. It has been determined that they contain 12–13% of soluble solids, 6.9–8.1 of sugars, 0.93–1.2% of titratable acids, 33.4–53.1 mg/100 g of ascorbic acid, and 2331–3888 mg/100 g of phenolic substances. The pressing process and its dependence on the method of treating berries have been studied. It has been proved that juice extraction from black elderberries is the highest when they are pretreated with heat at 98±2°C for 3–5 minutes, with 15% of water added. Depending on the treatment method, juices retain ascorbic acid (15.8–33.4 mg/100 g) and phenolic substances (2538–3888 mg/100 g), which indicates their high biological value. Juices like these can be used to improve the biological composition of blended juices and wines. To ferment high-sugar black elderberry must, active dry yeast was used, namely the yeast races EC-1118 of the genus Saccharomyces bayanus (France) and ENSIS LE-1 or ENSIS LE-5 of the genus Saccharomyces cerevisiae (Spain). The musts were fermented for 36–62 days. The period of vigorous fermentation coincides with the period of initial fermentation and ends in 9–10 days, with accumulation of 12–14% of ethanol by volume. Unfortified wine materials obtained from black elderberries contain 22–38.3 mg/100 g of ascorbic acid (its content in wine materials is by 7.8–49.55% lower than in fresh berries) and 1750–3510 mg/100 g of phenolic substances (which is lower by 9.7–39.6%, as compared with fresh elderberries). The active acidity of black elderberry wine materials is 3.90–4.09 pH units, depending on the yeast race. A similar difference has been found for the redox potential (160–176 mV), which indicates that the wine materials from black elderberries are low-oxidised. The intensity of colour of the wine materials obtained from black elderberries (D420 + D520) varied from 3.08 to 3.20, and the colour shade from 0.88 to 0.92, which is typical of young red wines. These wine materials can be used to increase the quality and biological value of blended wines.
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