Анотація. Проведено дослідження технологічних властивостей насіння «Чіа», його вплив на органолептичні та фізико-хімічні характеристики борошняних кондитерських виробів, а також показано доцільність застосування борошняних кондитерських виробів підвищеної біологічної цінності у закладах ресторанного господарства (використання даного насіння як харчової добавки) при готелях. Ключові слова: борошняні кондитерські вироби, кекс, насіння «Чіа», технологічні показники, показники якості, (харчова) біологічна цінність, незамінні жирні кислоти. Summary.Researches of technological properties of seeds "Chia" and its influence on organoleptic and physical and chemical characteristics of flour confectionery products, as well as the expediency of using flour confectionary products of high biological value in restaurants (using this seed as a food additive) at hotels.
Corresponding author:Yevgen Kharchenko E-mail: a-537@ukr.net DOI:10. 24263/2304-974X-2017-6-4-3 Introduction. In order to determine the yield of intermediate milled products, the process of crop formation during the milling of wheat into varietal flour has been investigated.Materials and methods. On the first three break systems, intermediate milling products under the rollers were selected and sifted to determine the mode of operation of the systems, and then pass fractions were sieved on sieves to determine the yield of individual product fractions. The results of the research were presented as a dependence of "general product -yield fraction".Results and discussion. The output of all milling products on the first break system, depending on the milling mode, is nonlinear. On the second break system, the only dependence on the yield of small middlings and superfine flour is linear, and the yield of large and medium middlings, as well as flour has a nonlinear character. On the third break system, the large dependence of the yield of products on their milling regimes, all milling products except the yield of the small middlingshave a nonlinear character. On the third break system, the small linear dependencies of the yield of products from the milling regime are only superfine flour and flour, the remaining products are nonlinear in nature.With an increase in the total product of intermediate shredding products from 29,4% to 56,6%, on the 1st system there was an extremum of the output of large grains at 40,0%. On the second tread system, with an increase in the total product of intermediate shredding products from 46,5% to 72,0%, an extreme average yield of cereals at 60,0% was observed. At the third trench system, an extreme release of superfine flour at 35,5% was observed at a general level of 11,9% to 40,6% of intermediate products. With an increase in the total product of intermediate milling products on the third trench system from 22,6% to 47,9%, an extremum of the output of small middlings was observed at 46,4%. Determined extremums are optimal values of intermediate products yield of three break systems.Conclusions. The given dependences of the output of separate fractions of wheat grain milling products are recommended for calculations of quantitative balances of varietal mills.
Introduction. The research aim is to determine effect of duration of dehulling, the barley size and moisture, the rotation speed of abrasive discs, the abrasive grit and the load factor of the dehuller on the dehulling index. Materials and methods. The dehulling was carried out in laboratory dehuller (model ULZ-1) at the rotation speed of abrasive discs of 29.6±0.015 s-1 (1775±0.9 rpm) and 42.3±0.013 s-1 (2540±0.8 rpm) and removing of barley husks and meal was conducted in the laboratory aspiration duct of 60 mm width. Results and discussion. The research has shown that the increase in the dehulling duration the weight of the barley loaded to the dehuller, the rotating rate of abrasive discs and the load coefficient of the dehuller working chamber leads to the dehulling index rise. There exists the non-linear dependence between the load coefficient of the dehuller working chamber with the minimum point of the dehulling index for the large fraction of barley 0.27–0.28 and for the small fraction of barley 0.24–0.25. The influence of the barley weight and the load coefficient of the working chamber of the dehuller on the dehulling index occurs according to the curvilinear dependence with the minimum point of the dehulling index for the large barley fraction of 0.27–0.28 and for the small barley fraction of 0.24–0.25. The increase in the processing duration and the load coefficient of the working chamber of the dehuller leads to the increase of the dehulling index, but at the same time the minimum point of the dehulling index decreases from 0.29 to 0.25. As the size of the barley grows, the dehulling index decreases. The gain in moisture of the barley leads to the decrease of the dehulling index according to the linear dependence for both large and small barley fractions. Moreover, the small fraction has the bigger values of the dehulling index than the large one. The moisture influence on the dehulling index has linear dependence for both large and small barley fractions. As moisture increases the dehulling index decreases linearly, but at the same time the large barley fraction had lower values of the dehulling index than the small one. The increase in abrasive discs grit leads to the dehulling index decrease according to the curvilinear dependence. At the grit of 80 the dehulling index gets the constant value and its change depends on the duration of processing. Conclusion. The influence of technological parameters of barley grain on the dehulling index has linear dependence, and machine parameters affect the dehulling index according to curvilinear dependency. These results must be considered when evaluating the effectiveness of dehulling and the development of the process model.
Introduction. The process of dehulling grain peas is not enough researched, and there are difficulties of modeling the technological process as a whole. Presented research results of the process of pea seeds dehulling allow to understand the behavior of pea seeds during dehulling in machines with abrasive working members. Materials and methods. Pea seeds of varying large-scale and moisture are scaly in the laboratory dehuller. The products of dehulling were cleaned in the aspiration channel from husk and dust middlings after this process the products were weighed and determined the dehulling index. By changing the moisture content (from 11,6 to 16,6%) and the size of the pea seeds (from 213 to 257 g), the speed of rotation of the working body of the dehuller (from 25 to 41,6 s-1), the duration of processing (from 5 to 25 s) and the coefficient of filling the working chamber (from 0,09 to 0,48) of the machine was presented dependence of the parameters on dehulling efficiency. Results and discussion. It is determined that the increase of processing time, the pea seeds, the speed of the working organs and filling coefficient of the working chamber of the dehuller increase the efficiency of dehulling peas by linear dependence. Increase in the size of pea seeds contributes to increase of efficiency of dehulling mainly due to increase of the yield of small. The increase in the scale of seeds leads to a decrease in the dehulling index. Along with the increasing efficiency of dehulling, increases and yield of trinkets at the expense of the kernel. When the moisture of pea seeds increases, the yield of a fine grits increases comparing to the dehulling of dry pea. Yield of the kernel is directly proportional to the reduction of the yield of undehulling seeds. The yield of a fine grits also has linear dependencies when you change the following parameters. In the process of dehulling reduces the ash content of the kernel, but also decreases the ash content and husk and dust middlings, which is the result of transition of low-ash content particles of kernel into the dust middlings. Conclusions. For effective dehulling of pea seeds, it is necessary to carry out dehulling for 10-15 s, filling coefficient of the machine must be not less 0,48. Pea seeds with an absolute mass of 257 g, dehull better than pea seeds with an absolute mass of 213 g.
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