The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors. Realization of the research aim allows to get products (sauces, creams, fillers for confectionary products and so on), using physically modified starches, able to realize products with given structural-mechanical parameters of quality and safety; and also to provide the rational use of raw material resources, to decrease the labor capacity of the technological process of making culinary products. There were analyzed modern development tendencies of technologies of physically modified starches and their use in food products technologies. Generalization of literary data became a base for using these starches in food products technologies, where the first turn attention is paid to the colloid stability of food systems. Studies of the thermal stability of gelatinized starch dispersions determined that most stable in the cycle “heating-cooling-repeated heating” are gelatinized starch dispersions, based on physically modified starch “Prima”, which effective viscosity doesn’t essentially decrease after repeated heating. In gelatinized starch dispersions, based on physically modified starch «Endura» and «Indulge», repeated heating is also accompanied by the inessential viscosity decrease. Gelatinized starch dispersions, based on corn amylopectin starch, are not thermostable, and their effective viscosity essentially decreases at repeated heating. There are established regularities of the mechanical effect on structural-mechanical properties of gelatinized starch dispersions. It has been determined, that gelatinized starch dispersions, based on physically modified starches «Prima», «Endura» and «Indulge», demonstrate stable characteristics, as opposite to native starches at the mechanical effect. The prospects of further studies in this direction are to investigate an influence of technological factors (change of рН medium, influence of enzymes, pectin substances, mineral salts) on structural-mechanical properties of gelatinized starch dispersions, based on physically modified starches.
Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.
The article presents data on susceptibility to antiseptic preparations in antibiotic-resistant S. aureus and P. aeruginosa strains isolated from burn wounds, which were tested in single-species and double-species biofilms with varying degrees (24-hour and 48-hour) of maturity. The studies demonstrated susceptibility of S. aureus and P. aeruginosa in single- and double-species biofilms to “Prontosan”, “Betadine” and “Chlorophyllipt” and resistance to “Miramistin” and “Chlorhexidine”. The bactericidal effect was achieved at concentrations 1.64 times higher than bacteriostatic concentrations for all the antiseptics tested. A double increase in antiseptic resistance level was observed over biofilm maturation process.
The objective of the present work is to study the process of removing wastewater pollutants of peroxide nature chemical compounds by catalytic destruction method. To achieve this the following tasks were solved: a) to study qualitative and quantitative composition of wastewater, as well as composition stability over time; b) to study the possibility of applying methods of peroxide catalytic destruction in the wastewater medium; c) to determine optimal conditions for peroxide catalytic destruction; d) to determine the possibility of such wastewater purification at biological treatment plants. As a result of the research, it was established that wastewater has a variable quantitative composition of pollutants both at the moment of their formation and over time, which significantly complicates selection of reagents for peroxide catalytic destruction. Optimal conditions for catalytic decomposition of peroxides in the wastewater medium were determined. Thermal decomposition of peroxide compounds in the presence of iron-ion catalyst-Fe(II) was studied. The proposed methods of peroxide destruction allow achieving a high degree treatment of wastewater from these components, and to use biological methods of decontamination in further post-treatment of effluents.
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