The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.
The importance of introducing and developing of alternative energy in the context of ensuring environmental human rights were analyzed in the article. The role of international governmental and non-governmental environmental organizations in ensuring environmental human rights was identified. The main international legal treaties governing the reduction of greenhouse gases into the atmosphere and the introduction of renewable energy were analyzed. Attention was drawn to the need to strengthen the role of international governmental and non-governmental organizations within the framework of oversight and monitoring functions regarding the possibility of influencing specific states that do not comply with the provisions of signed and ratified international conventions. It was concluded about the necessary adjustment of the vector of development of environmental rights protection instruments in the direction of its world globalization. To date, the process of world globalization must be shifted from a purely economic to a social and environmental one. The current global concept of supporting the development of alternative energy sources needs to undergo some changes. Considering that the environmental problem is universal and, although to varying degrees, it still applies to every individual, regardless of country or nationality of a person, the obligation to protect the environment should be universal and not only provided by government bodies of sovereign states, but also by international governmental organizations. The position of the necessity of establishing of international financing funds which would be implemented by their Member States on a permanent basis as a percentage of their budget is being maintained. Expanding the power of controlling entities of international organizations in respect of environmental human rights of citizens of different countries and of the whole society is considered necessary. Keywords: alternative energy, environmental human rights, international protection of environmental human rights, international governmental and non-governmental environmental organizations
Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations and uniform structure formation of viscous and elastic-plastic raw materials, in particular, minced meat, subject to increased contact interaction while minimizing the force on the products, is relevant to the conducted research. The purpose of this work is to substantiate the technological preparation modes of the given minced meat with the use of a developed vibrating massager, as well as to determine the kinematic parameters of the oscillation system and graphic-analytical analysis of their change. The experimental model of the vibrating massager with an eccentric drive mechanism, a measuring evaluation base of rheological characteristics of the minced ostrich meat, and kinematic parameters of the vibrating drive of the massager, in particular, amplitude-frequency and speed characteristics were developed to carry out the specified tasks. High technological results were obtained when using the forced eccentric drive of the massager, which is characterized by a minimum mass of the oscillation masses of the parts compared to traditional unbalanced vibrators, which allow reducing 2 - 2.5 times the energy consumption to drive the vibrating massager under study. The practical value of the conducted work includes the use of the eccentric forced vibrating exciter for obtaining the force control over the minced meat to be formed, which reduces the oscillation masses of the drive and minimizes the energy consumption for the process, accordingly; it has the simplest structure among the mechanical vibrators, significantly reduces the dynamic loads on the supporting units of the vibrator as well as provides a sufficiently high contact interaction for both the vibration impact and the processing intensity in general.
Avocado is one of the most valuable products, as it is characterized by a high content of biologically active substances, including vitamins, mineral elements, fats, and dietary fibers. According to a complex of organoleptic and physicochemical indicators, the consumption properties of avocado fruits from different countries of origin, which are sold in Ukraine, have been investigated. Among the organoleptic indicators, the state of peel and pulp, taste, and smell has been determined according to the developed scoring scale. It has been established that the Haas type (Colombia) fruits have a light green pulp and a deep green peel that does not lag well behind the flesh, they are quite firm, the taste is watery, and there are no significant defects, the stem is not damaged. Haas (Israel) avocados had light green pulp and a brownish-black peel that separated from the flesh very well, with little evidence of pollination, a nice buttery flavour, and a nice texture. There is a slight peel defect (pollination mark) with an area of less than 4 cm2, which does not affect the fruit's flesh, and the stem is not damaged. The fruit of the Fuerte type (Israel) had a light green pulp and a deep-green peel that did not lag well behind the flesh, a somewhat grassy taste, and a loose flesh texture. The fruit had a defect in the peel (lens) with an area of less than 6 cm2, which does not affect the fruit's flesh, and the stem is not damaged. It has been found that the researched types of avocado fruits from different countries of origin differ in shape, size, and the ratio of peel, pulp, and stone. From the physicochemical parameters, the mass fraction of moisture, the content of dry soluble substances, active acidity, the content of ascorbic acid, and the fatty acid composition of lipids of avocado fruits have been determined.
The article shows the necessity of monitoring the quality of education. The main educational criteria of the process of ensuring the higher education (monitoring activities, academic integrity) are highlighted. The essence of the concepts is revealed: monitoring the quality of education (presented in two aspects: first, compliance with specifications or standards; second, compliance with consumer requests). Levels of education monitoring (regional, institutional, international, national) are proposed. The need for continuous monitoring of the quality of education has been proved. Specific stages of education quality monitoring are highlighted. The requirements for the diagnostic tools and main functions (analytical and informational, prognostic, diagnostic, corrective) for monitoring have been submitted. To study the importance of these problem of future specialists professional training, methodological approaches (personal, system, competence, activity, benchmarking) have been determined.
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