The physical essence of the formation and influence of bacteria on the surface of technological equipment in the dairy industry is considered as an essential factor leading to contamination of dairy products and is a major hygienic problem. The ability of microorganisms on the surfaces of technological equipment to form biofilm forms and requirements for steel grade, relief, and its roughness were analysed. The effect of surface roughness on promoting or preventing adhesion and reproduction of biofilm forms of bacteria, which reduce the efficiency of sanitary processing of dairy equipment and thereby increase the microbial contamination of dairy products with shortened shelf life, is substantiated. Research about the process of bacterial adhesion to the surface of metals with different roughness depending on the size and shape is presented. It is found that on the surface of stainless steel with roughness 2.687 ±0.014 micron film formation process in Escherichia coli and Staphylococcus aureus are similar from 3 to 24 hours and does not depend on the size of the bacteria, and accordingly allows us to argue that rod-shaped and coccid bacteria attach freely in the hollows of the roughness are the beginning of the process of the first stage of biofilm formation. It is found that on the surface of stainless steel with roughness 0.95 ±0.092 micron film formation process in S. aureus is more intense than in E. coli. Thus, within 3 hours of incubation, the density of biofilms formed S. aureus was 1.2 times bigger than biofilms E. coli, by the next 15 hours of incubation formed biofilms S. aureus were, on average, 1.3 times denser. It is established that S. aureus due to its spherical shape is able to fit in the hollows of the roughness 0.95 ±0.092 μm and faster to adhere to the surface at the same time. E. coli, due to its rod-like shape, with such surface roughness, can adhere to the cavities only over its entire length. It is proved that by surface roughness 0.63 ±0.087 μm film intensity S. aureus was, on average, 1.4 times faster than E. coli, for roughness 0.16 ±0.018 micron film formation process took place equally for S. aureus and E. coli, but biofilms were lower in density than those formed on roughness 0.63 ±0.087 micron. Studies suggest that the use of equipment in the dairy industry with a roughness of less than 0.5 microns will reduce the attachment of microorganisms to the surface and reduce the contamination of dairy products.
The method of preparation of wheat paste based on discrete and impulse influence on components is revealed. The basis of the research of the vapors preparation method is the formation of a liquid mixture of interacting dosing components in a suspended state. The interaction occurs due to the humidification of the pulverulent suspended state of the layer of flour particles by a scattered jet of liquid under pressure. The development of this technological process and equipment is considered. A thorough analysis of the mixing of components in a suspended state. The influence of a set of experimental and theoretical researches is noted, where the results of the theoretical direction are aimed at the creation of mathematical models, simulation of the process with the use of the possibility of computer engineering. The characteristics of thermal processes for the transition region from the surface of the flour to the massive formed medium are given, taking into account the effective thermophysical characteristics of the medium in the form of dependences obtained theoretically and experimentally. Dependencies are taken into account as well as heat and mass transfer processes when the liquid phase interacts with flour: external heat and mass transfer processes when interacting in a suspended state on the flour surface and change of working environment with the formation of bonds, and internal mass transfer processes when moving moisture and heat inside the flour particle.
В роботі надано характеристику та проведено аналіз технологій десертної продукції з гелеподібною структурою, розглянуто теоретичні передумови використання структуроутворювача в технології десертної продукції з гелеподібною структурою, зокрема, капа-карагінану. Проведено моделювання технології ягідного напівфабрикату з дикорослих ягід Закарпатського регіону для використання в складі десертної продукції, науково обґрунтовано концентрацію цукру для підвищення міцності модельних гелів. Ключові слова: ягідний напівфабрикат; структуроутворювач; карагінан; дикорослі ягоди; десерти; визначена консистенція; рецептурні компоненти Г. О. САБАДОШ, П. П. ГАВРИЛКО ЗАКОНОМЕРНОСТИ СТРУКТУРООБРАЗОВАНИЯ В ТЕХНОЛОГИИ ДЕСЕРТОВ В работе охарактеризована и проведен анализ технологий десертной продукции с гелеобразной структурой, рассмотрены теоретические предпосылки использования структурообразователя в технологии десертной продукции с гелеобразной структурой, в частности, каппа-карагинан. Проведено моделирование технологии ягодного полуфабриката из дикорастущих ягод Закарпатского региона для использования в составе десертной продукции, научно обоснованно концентрацию сахара для повышения прочности модельных гелей.
In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use of three-dimensional projections for demonstration of preparation of dishes, automation and informatization of processes at the enterprises, use of web and telecommunication technologies is analyzed in the article. The main directions of development of modern technologies in institutions of restaurant economy are: creation of restaurants as Free Floor; opening of food-courts; creation of the conceptual enterprises of restaurant economy; expansion of a network of the virtual restaurants providing the order on the Internet and delivery to the consumer; preparations of dishes in the presence of visitors; organization of service for system catering and others. New ideas, advanced restaurant products and services, technological processes, forms of the organization and management will be result of innovative development of institutions of restaurant economy. Introduction of innovations isn`t cheap, however having offered exclusive menus and services for clients, restaurant institutions are capable to ensure a survival and profit. Processes of high-quality transformation of the sphere in general and ensuring competitiveness of her separate objects are result of introduction of innovative technologies of rendering of services and formation of service according to modern requirements. Innovative development of restaurant technologies increases competitiveness of an institution in modern severe conditions. It is necessary to pay attention to the main current trends of development of science and equipment, a novelty and the invention in food sphere and in the market of services.
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