Development of gluten-free non-yeasted dough structure as factor of bread quality formation

One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

Section: Resultsmentioning

confidence: 99%

The study of the intensification of technological parameters of the sausage production process

Bal-Prylypko

Yancheva

Паска

et al. 2022

“…However, the introduction of drugs can adversely affect the milk productivity of cows after calving. The improvement of the parameters of the reproductive capacity of cows will lead to milk productivity decreases [21], [22], [23], [24], [25]. The use of the biologically active preparation "Glutam 1M" for cows in the last decade of pregnancy causes a reduction in the duration of the recovery and service period of cows.…”

Section: Resultsmentioning

confidence: 99%

The prolonged effect of GLUTAM 1M biologically active preparation on dairy productivity and milk quality of cows

Трохименко

Kovalchuk

Биденко

et al. 2022

We have studied the effect of biologically active preparation of metabolic-neurotropic action “Glutam 1M” on milk productivity of cows and quality indicators of raw milk. This preparation was used for dry cows in the last trimester of pregnancy. Studies were performed in the private agricultural enterprise “Savertsi” of Popilnyansky district of Zhytomyr region on cows of Holstein breed. The biologically active preparation “Glutam 1M” has been administered to the cows of the experimental groups under the skin behind the shoulder blade in an amount of 20 ml, starting from 270 and 265 days of gestation, once a day for three consecutive days. Cows of control groups were injected with saline in the same dose. Using the biologically active preparation “Glutam 1M”, a milk yield decreased slightly by 2% (91.9 kg). The milk yield increased by 2.9% (141.5 kg) in the control group. 305-days milk yield in the control group of cows was almost the same as in the previous lactation period. During the experiment, the experimental group of cows – has decreased by 2.9% (136.5 kg). A similar situation has been observed during the biologically active preparation “Glutam 1M” on the 270 – 272th days of pregnancy. Milk yield in the experimental group of animals for the previous lactation and after the use of preparation remained almost at the same level in the control group – decreased by 4.7% (207.1 kg). 305-days milk yield in the control group of cows for the previous and post-lactation experiment period was almost the same. In the experimental group of animals, there was an increase in this indicator by 2.7% (128.7 kg). The use of the “Glutam 1M” preparation did not affect milk quality, namely the mass fraction of fat and protein; fluctuations of the above indicators stayed within the error.

“…Reducing humidity and increasing porosity can reduce energy consumption for further drying, which can significantly speed up the process, simplify the selection and maintenance of the dryer [22], [23], [24]. The driving force of the dehumidification process is increased by vibration extrusion, centrifugation during rotor spinning, development of an electroosmotic effect when creating conditions for unilateral diffusion, and the process of filtering the medium through the perforation of the rotor.…”

Section: Scientific Work [7] [8] [9] [10]mentioning

confidence: 99%

The intensification of dehydration process of pectin-containing raw materials

Palamarchuk

Zozulyak

Mushtruk

et al. 2022

Self Cite

The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.