The aim of the work is the development of recipes of fresh-mixes with the balanced potassium-protein composition and expressed cardio-and protective properties.For creating recipes of cardio-protective fresh mixes, there was used linear programming in MS Excel redactor. The target function was the balanced P-protein composition.The potassium content was 148-190 g for 100 g of the ready beverage that covers in average 6-8 % of the daily potassium need in patients with cardio-vascular diseases. At the expanse of introducing glutin, beverages contain oxylizin and oxyproline in concentration 0,15…0,2 %. The energetic value of developed fresh-mixes was 58,8-64,6 kcal.There was determined biological activity of developed beverages by the index of non-enzymatic oxidation of NAD·Н 2 to NAD. At the development of beverages, there was fixed the effect of synergism at the expanse of introducing the spicy-aromatic raw material -turmeric and the protein one -glutin.ALST test, based on changing microbiological and sensory indices at storage, demonstrated the optimal storage term 5 days at the temperature (5±1) °С in a hermetic package.Fresh-mixes, enriched with potassium and easily assimilated protein were developed for the first time. They can not only satisfy needs in these nutrients but favor production of own protein of the connective tissue, for keeping the healthy condition of the cardiac muscle.
За допомогою методів математичного моделювання розроблено рецептури імуностимулюючих фреш-міксів. Оптимізацію рецептурного складу проводили за вмістом білку та калію. Визначено біологічну активність отриманих напоїв, вміст основних харчових нутріентів та проведена товарознавча оцінка якості даних продуктів. Використовуючи тест ALST визначено умови зберігання розроблених фреш-міксів Ключові слова: комплексна оцінка якості, імуностимулюючий напій, біологічна активність, харчова цінність, термін зберігання С помощью методов математического моделирования разработаны рецептуры иммуностимулирующих фреш-миксов. Оптимизацию рецептурного состава проводили по содержанию белка и калия. Определены биологическая активность полученных напитков, содержание основных пищевых нутриентов и проведена товароведная оценка качества данных продуктов. Используя тест ALST, определены условия хранения разработанных фреш-миксов Ключевые слова: комплексная оценка качества, иммуностимулирующий напиток, пищевая ценность, срок хранения
Frozen berries have a number of undeniable advantages: they do not require additional preparation costs, are almost ready to eat, and most importantly, thanks to modern technologies, they retain almost twice as much nutrients as with other canning methods. Increasingly, there are risks associated with internal and external factors, as well as problems with excess yields that threaten not to sell the product fresh. short shelf life immediately after harvest, which increases the critical dependence on market prices. One of the progressive technological methods of processing fruit and berry products is quick freezing. The use of such freezing gives, first of all, a low degree of product damage, minimally reduces the biological value and taste characteristics, and the use of freezing does not significantly affect the quality of the thawed product.The main task of an industrial or commercial line for shock freezing of berries is to ensure almost instantaneous preservation of the product, which will retain all its nutritional value and taste. This is usually achieved by rapidly chilling the berries to -18 °C. By far the best option for extending the shelf life of freshly cooked food is to freeze it quickly. There are various options, but the best known is the freezing technology. For instant freezing without crystallization, it is necessary to provide a temperature of -5 ...- 18 °C. Experimental data were obtained during research. The temperature regime of storage of currants with the preservation of quality indicators using a freezing device is also considered. When frozen quickly, the berries should be blown from all sides or literally float in a stream of frosty air of the appropriate temperature. The duration of this process depends on the type and size of the berries, as well as on the intensity of the cooling air flow. The current direction in the field of research of frozen berries is the preservation of consumer properties of berries after freezing
The parameters of the operating modes of vibration wave transportation of products for infrared drying were determined under the conditions that allow with the minimum energy consumption to provide the maximum productivity of the apparatus, which takes place in the case of providing the desired reduction of the moisture of the bulk mass for one pass of the product flow with a satisfactory uniformity of production. The implementation of these conditions requires synchronization of the operating parameters of the two vibrators of the vibrating conveyor infrared dryer, which are aggregated in the supporting rolls of the deformed transport element. The article deals with determination of regularities of basic parameter change of the infrared drying process, which allows to determine development tendencies of technical and technological efficiency of mechanization means of the high-temperature storage system of seed material of oil-bearing products, which is solved due to use of innovative vibrating conveyor technologies and equipment in the process of vibration, wave, impulse, and combined physical and mechanical factors that make available minimizing energy and material consumption at maximum output maintaining the properties of agricultural raw materials. These measures are implemented through the development of vibration wave inter-operative transportation under the conditions of soybean infrared drying. According to experimental studies, using the "dimension analysis" method and the Federman-Buckingham theorem the criterion equation of the process of mass transfer during drying in the fluidized bed of products has been obtained, which is determined by the criteria of Péclet, Stanton, Bourdieu, a function that characterizes the energy, heat and mass transfer parameters, the performance of the studied process, which allows to form the recommended series when designing conveyor infrared dryers for storage systems of bulk agricultural products.
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