Influence of ultrasound on duration of producing of confectionery with proteinaceous and fatty emulsions at a continuous cycle of production

Verboloz, E. I.; Распопов, Д. С.; Савченко, Р Н

doi:10.20914/2310-1202-2018-1-55-61

Cited by 3 publications

(1 citation statement)

References 1 publication

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“…One of the most promising ways is to improve the methods for preserving raw materials. Nowadays modern innovative methods of canning are widely used [1][2][3][4][5][6]. The variety of new processing methods required their systematization and arrangement.…”

Section: Introductionmentioning

confidence: 99%

Influence of electro-activated water media on the shelf life of vacuum-packed vegetable semi-finished products

Pankina

Белокурова

Sevastyanova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Canning has been widely used in the food industry for many years. However, traditional methods of preserving fruit and vegetable products are not always effective, since it is extremely difficult to achieve the required market characteristics. In addition, thermal or chemical methods of canning vegetables reduce their biological value. These facts drive the search for new effective methods of canning. In recent years, manufacturers from different countries have been actively using various canning methods, including non-thermal ones. Innovative and unconventional methods of food processing make it possible to preserve the maximum amount of vitamins and biologically active substances in products. This paper considers the processing of vacuum-packed semi-finished products from potatoes and beets with water media subjected to electrochemical activation. Technological modes of electrochemical activation of water are proposed, including a method for processing semi-finished products with electrochemically activated water before vacuuming. The study proved the efficiency of utilization of the electrochemically treated water before vacuuming. Under these conditions, the shelf life of vegetable semi-finished products increases.

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Section: Introductionmentioning

confidence: 99%

Influence of electro-activated water media on the shelf life of vacuum-packed vegetable semi-finished products

Pankina

Белокурова

Sevastyanova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The use of ultrasound for development of baker’s yeast activation technology

Красникова

Babushkin

Моргунова

et al. 2020

J. Phys.: Conf. Ser.

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Various approaches are used to improve baker’s yeast technological properties of and final products quality. Because of low-frequency ultrasound does not have a destructive effect on yeast cells, the aim of our research is to test a new method of improving the technological properties of baker’s yeast using low-frequency ultrasonic cavitation. The object of the study was active dried baker’s yeast Saf-levure (France). All experimental and control samples were processed in a “Grad” ultrasonic bath (Russia) with different intensities and processing times at a frequency of 35 kHz. It was shown that precure of baker’s yeast with ultrasound at a frequency of 35 kHz, an intensity of 0.5-1 W/cm2 and an exposure of 1 and 3 minutes redound to improving the baker’s yeast technological properties: the yeast specific growth rate increases by 1.8–2.7 times, and yeast rising power - by 1.2–1.6 times. At the same time, baked with ultrasonic-treated yeast bread has significantly improved physicochemical and organoleptic characteristics compared to traditional bread. Acidity and humidity of the bread crumb decreased by 1.2 and 1.3 times and porosity increased by 1.6-2.5 times with an increasing the time and intensity of the sonication. With increasing of sonication time and intensity, the bread crust became golden brown, the color of the crumb became lighter, and the loaf shape fluffier. The best results are obtained after precure of baker’s yeast suspension with ultrasound at a frequency of 35 kHz, an intensity of 1 W/cm2 and an exposure of 3 minutes.

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Edible cream-like mass: better quality, higher productivity

Магомедов

Плотникова

Журавлев

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Edible cream-like mass has a number of advantages over other confectionery masses. Being more efficient in production, they are also more digestible, more popular, and have a gentle creamy structure. However, they also have a number of drawbacks such as inconsistency, low porosity, high sugar capacity and caloric content. It is not just the chemical composition of ingredients or their basic physical, structural, and mechanical properties, but also the design of whipping machines and the whipping settings that affect the way such pastes develop their creamy structure and other properties. The paper evaluates the production of sugar-less maltodextrin-based cream-like pastes using a highly efficient experimental semi-industrial whipping machine. For production, we used high-DE maltodextrin as well as special fats. We have studied how the ratio of ingredients could affect the quality and the structural-mechanical properties of such mass. We have managed to optimize the recipes to assure the best quality. The samples we produced are of better quality, lower sugar capacity and caloric content. Realization of the presented development will allow one to intensify production process twice, to lower power - and labor input of production, prime cost of products 1.5 times, content of digestible carbohydrates by 50%, the caloric content of products by 126 kcal, to reduce floor spaces.

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Influence of ultrasound on duration of producing of confectionery with proteinaceous and fatty emulsions at a continuous cycle of production

Cited by 3 publications

References 1 publication

Influence of electro-activated water media on the shelf life of vacuum-packed vegetable semi-finished products

Influence of electro-activated water media on the shelf life of vacuum-packed vegetable semi-finished products

The use of ultrasound for development of baker’s yeast activation technology

Edible cream-like mass: better quality, higher productivity

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