Development of technology for macaroni products based on flour of grain crops and ion-zoned water

Baiysbayeva, Meruyet; Iskakova, Galiya; Izembayeva, Assel; Batyrbayeva, Nurgul; Dikhanbayeva, Fatima; Daribayeva, Gulnur Tleuhanovna

doi:10.15587/1729-4061.2021.225001

Cited by 7 publications

(3 citation statements)

References 2 publications

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“…In the oil compress, the prepared vegetable raw material is compressed to the required condition by the screw shaft coils to obtain oil, which is discharged into the crude oil tank via the grain slits, a cake is pushed through an additional pressure control unit in the grain chamber, simultaneously being pelletized, and the adjustment of each unit allows in each composite grain chamber to ensure the optimal mode of obtaining the maximum amount of oil (Askarov et al, 2022; Baiysbayeva et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Development of a small‐size processing line for production of safflower oil

Mursalykova

Iskakov

Kakimov

et al. 2023

J Food Process Engineering

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There is growing interest in exploring new types of cultivated plants that offer unique health benefits. Safflower is a promising plant nutrition resource that has gained popularity in Kazakhstan and worldwide. However, one of the pressing issues is improving the consumption pattern of food products, including vitamins and microelements. This article aims to develop a small‐scale processing line for safflower oil production in small enterprises of the cereal‐processing industry. The primary focus is on purifying safflower from impurities and husks, as well as compressing and centrifuging the oil raw material for high‐quality and biologically valuable product. The authors developed a processing line consisting of a sheller‐compress and a centrifuge of original constructions for separating husks from the kernel and compressing and centrifuging the oil raw material. The process combines husking, compressing, filtration, and sedimentation to ensure primary purification of plant oils and the removal of mechanical impurities. The production of safflower oil has become an urgent task due to its rich composition of vitamins and phospholipids. The newly developed processing line ensures the production of high‐quality safflower oil and has great potential for small enterprises in the cereal‐processing industry. The article highlights the importance of primary purification of plant oils and its impact on the quality of the final product.Practical applicationsThe following conclusions emerged from the research. The relevance of fat oil growing, including signs of increased popularity of safflower oil in Kazakhstan and in the world has been studied. Various types (husking, compressing, sedimentation, centrifuging and filtering) of primary purification of safflower and purification of oil from mechanical impurities have been investigated. The dependence of extraction of pressed safflower oil on the speed of rotation of the filter and settling rotor and the equipment structure itself has been studied. The sheller‐compress for purification of safflower has been developed to combine husking and compressing processes to increase the oil content of the processed oil raw material and the productivity of the processing equipment. The centrifuge is designed for primary purification of safflower oil from mechanical impurities, allowing to combine the sedimentation and filtering processes due to rotors and to obtain purified safflower oil. The problem of intensification of the purification process is characterized by the ratio of different defined parameters. As a result, optimum parameters were determined and a processing line was developed with the use of a sheller‐compress and a centrifuge with a filtering and pre.

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Section: Resultsmentioning

confidence: 99%

Development of a small‐size processing line for production of safflower oil

Mursalykova

Iskakov

Kakimov

et al. 2023

J Food Process Engineering

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“…Currently, there are a lot of new approaches to the technology of production of watermelons, but important factors determining the yield of table watermelon and the quality of its fruits are the choice of a variety or hybrid, methods of basic tillage, sowing dates taking into account the biological characteristics of the variety (hybrid), nutrition conditions and moisture availability (Hwang et al, 2021;Baiysbayeva et al, 2021). Notably, watermelon fruits are an important food product.…”

Section: Methodsmentioning

confidence: 99%

Mechanisation of the primary processing of watermelons without destroying the rind

et al. 2023

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In the countries of the Commonwealth of Independent States (CIS), the sown area of watermelon in recent years does not exceed 85 thousand hectares, although in the early 90s it was almost 132 thousand hectares, 2/3 of these areas are located in the southern regions. One of the key problems of industrial cucurbit crops production is the transition of production from largescale agricultural enterprises to small-scale private farms, the share of which today is more than 90%. At the same time, the transfer of production to the private sector provides additional profits for small producers and can be almost the only source of their income. The scientific originality of the paper is determined by the fact that the current situation indicates that the private farms have turned out to be more adapted to the specifics of market relations. Without considerable capital investments, using production technologies that are less dependent on the rise in the price of energy carriers and other material and technical resources, agricultural producers increase the output volume. The transition to the cultivation of cucurbit crops in households and small farms led to an increase in the separation of the real manufacturer from scientific achievements, the latest technologies, high-quality seeds, significantly limited the opportunities for the development of this industry.

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“…One of the main objectives of state policy in the field of nutrition is the production of food enriched with essential ingredients, special baby food, functionally oriented products, dietary (therapeutic and prophylactic) foods, public health, prevention of diseases caused by incomplete and unbalanced nutrition, development of biologically active food additives [1].…”

Section: Introductionmentioning

confidence: 99%

A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry

Moldakulova

Bayisbayeva

Iskakova

et al. 2021

EEJET

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The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials – linseed flour and rice husk fiber. Rice husks are rarely used in bakery production, and in most cases remain unprocessed. However, this research defined the right ways for using them and set as a preliminary work in this field. The study has been carried out in two stages: firstly, linseed flour was added to the rye-wheat bread recipe in an amount of 5; 10; 15; 20 % to the weight of wheat flour. Secondly, dietary fiber was added to these experimental samples, prepared from rice husks without removing amorphous silicon dioxide in an amount of 0.3; 0.5; 0.7 % to the total mass of rye-wheat flour. The optimization of the ratios of the flour components with a simplex-lattice design was carried out and the rheological measurements of dough and bread were conducted on the farinograph and Chopin alveograph. The study results experimentally found that mixtures of rye-wheat flour and linseed flour with the addition of fiber as “medium in strength” give bread with sufficient volume. The recipe optimization parameters indicated that rational percentage of fiber and linseed flour up to 0.5 % and 15 %, respectively allows increasing the nutritional and biological value of finished products, improves the crumb structure, gas-holding and water-holding capacity of bread, which in turn prevents the stale process and thereby increases the shelf life of finished products. The obtained results allow us to suggest that, this recipe optimization model could be used in further research, as studies in this direction are limited

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Development of technology for macaroni products based on flour of grain crops and ion-zoned water

Cited by 7 publications

References 2 publications

Development of a small‐size processing line for production of safflower oil

Development of a small‐size processing line for production of safflower oil

Mechanisation of the primary processing of watermelons without destroying the rind

A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry

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