Proper organization of storage of raw sugar products allows for a long time to maintain product quality and minimize loss of its mass. Difficulties are associated with the high content of free water in them. We have studied the effect of ozone treatment on long-term storage of raw sugar products, including sugar beets. Sugar beet samples were taken from the Koksu sugar factory in the village of Balpyk bi, Almaty region of the Republic of Kazakhstan. The plans for full-factor experiments of the type — 23 out of eight prototypes — were drawn up and each of them was processed with different combinations (max and min) of the following factors: x1 - ozone concentration (g/m3), x2 - processing time (min), x3 - overpressure (ati) (the pressure value can be counted from 0 (absolute pressure) or from atmospheric (overpressure). If the pressure is measured in technical atmospheres, then absolute pressure is denoted as ata, and excess pressure is denoted as ati). Physicobiochemical, microbiological properties, and safety indicators were determined for each sample of sugar beet: mass fraction of moisture, dry matter, acidity, pectin, fiber, sucrose, nitrite, heavy metals, pesticides, mycotoxins, the presence of mold and yeast. As a result of the study, it was found that ozone treatment significantly reduces the growth of mold and yeast, contributes to an increase in the content of pectin, fiber and sucrose, and a safety risk assessment of raw sugar products was scientifically provided.
The article presents the results of an experimental study of Baisheshek barley grain treated with an ion ozone mixture. This study aims to develop an innovative technology for processing barley with an ion-ozone mixture in order to increase their technological parameters, yield, quality, and grain safety. Kazakhstan has sharply increased the export of barley, and all agronomists, producers, and breeders are actively moving to the cultivation of this crop, while increasing production, productivity, improving product quality, reducing their losses and ensuring storage safety are an urgent task. Microorganisms play an important role during storage, they fall into crop production in a variety of ways, and if they fall into unfavorable storage conditions after harvesting, crop production quickly deteriorates, harmful substances such as toxins, mold, and others accumulate in it, which reduces the commodity value. To solve these problems, experimental studies were conducted on barley of the Baisheshek cultivar treated with an ion-ozone mixture with and without using excess pressure (cavitation). The calculated full-factorial design of experiments of the 23 (8 experiments) and 24 (16 experiments) degrees made it possible to obtain regression equations describing the change in the seed, physico-biochemical, and physiological properties of barley of the Baisheshek variety. The solution of a comprehensive model for optimizing programming for different barley indices made it possible to establish optimal technological processing modes and achievable levels of technological qualities of grain. The effect of the proposed technology for ion-ozone and ion-ozone cavitation treatment is the ion-ozone mixture, which produces deodorization, disinfection of grain, following chemical-physical processes, increases biological value, accelerates the processes of grain metabolism. Studies conducted to improve germination, viability, and growth strength show a reasonably clear picture in terms of their ultimate value. Phenological observations showed that the effects of ion-ozone and ion-ozone cavitation treatment is triggered after 25-30 days. It was found that the greatest tendency for superiority is observed with ion-ozone cavitation treatment, followed by ion-ozone, and the control sample is significantly behind.
The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result, bakery products with useful properties and improved qualities were obtained. In the recipe, sugar was completely replaced by dry powders of sugar beet. The optimal combination for making a bun from composite flour and dry sugar beet powder was 10% chickpea and 5% mung bean flour with 9.23 g of dry sugar beet powder added per 100 g flour. Physical and chemical indicators, including mineral elements, vitamin composition, and safety indicators, were determined. It was proven that the use of composite flour from leguminous crops contributes to a contraction of the technological process of the production of bakery products, reducing the time needed for dough preparation and baking. The use of technology for obtaining bakery products and recipes in production allows expanding the range of bakery products, reducing the duration of the technological process of production, improving the quality of finished products, and increasing labour productivity. It also helps to improve the socioeconomic indicators of bakery and confectionery enterprises.
This article defines the physical and chemical parameters of the finished product based on a new technological recipe using corn flour and Urtica dioca l. powder. According to scientific data, the chemical composition of nettle leaves consists of vitamins C, K, b, panthenonic acid, formic acid, carotene and calcium. Therefore, the inclusion of nettle powder in the composition of pasta contributes to improving the function of the heart and lungs, preventing chronic diseases of the liver and bile ducts. The results of the study, organoleptic and physicochemical properties of pasta with the addition of 20% corn flour, and 2% Urtica dioica meet the standards and are considered the best option for making a new recipe of pasta.
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