Modern Approaches to Storage and Effective Processing of Agricultural Products for Obtaining High Quality Food Products

Galstyan, Aram; Aksyonova, L. M.; Lisitsyn, Andrey B.; Oganesyants, Lev; Петров, А. Н.

doi:10.1134/s1019331619020059

Cited by 20 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among dry dairy products, spray-dried milk powder (MP) occupies a leading position in use terms for processing in dry or reconstituted form in almost all branches of the food industry due to its high nutritional value, transportability, long shelf life, etc. The quality and safety, as well as the technological properties of the MP, undoubtedly depends on the products quality, in the recipe compositions of which it is used [7][8][9]. By increasing the quality indicators (organoleptic, physicochemical, sanitary and hygienic) of the MP and directionally forming its basic technological properties (heat resistance, cheese suitability, solubility), it is possible to design its food and functional and technological profile, while using various technological techniques and equipment, including baromembrane installations.…”

Section: Thematic Scope: Publication Of Priority Research In the Fielmentioning

confidence: 99%

Baromembrane Technologies as a Prospective Alternative to Vacuum Evaporation in the Dry Milk Production

Кручинин

Illarionova

Бигаева

et al. 2021

Series Chemistry and Technology

View full text Add to dashboard Cite

In the dairy industry, in recent years, baromembrane technologies (microfiltration, ultrafiltration, nanofiltration, reverse osmosis) have become increasingly widespread, which make it possible to obtain milk raw materials that are safe from a microbiological point of view and to standardize the protein mass fraction, concentration and fractionation of milk constituents. These filtration methods are definitely an alternative to traditional manufacturing processes. They are integrated into many production steps for a wide range of whole milk products, cottage cheese, cheese, etc. Among dry dairy products, milk powder occupies a leading position in terms of use for processing in powdered or reconstituted form in almost all sectors of the food industry due to its high nutritional value, transportability, long shelf life, etc. In this regard, from quality and safety, and also the technological properties of milk powder certainly depend on the final product quality. Improving the organoleptic, physicochemical, sanitary and hygienic indicators of milk powder and directionally forming its basic technological properties (thermal stability, cheese suitability, solubility), it is possible to design its food and functional technological profile, using baromembrane installations in the process of obtaining milk powder. Based on the study of specialized scientific and technical literature, the article presents an analysis and systematization of information on the influence of baromembrane methods, integrated into the technological chain of obtaining milk powder, on its quality and functional and technological properties.

show abstract

Section: Thematic Scope: Publication Of Priority Research In the Fielmentioning

confidence: 99%

Baromembrane Technologies as a Prospective Alternative to Vacuum Evaporation in the Dry Milk Production

Кручинин

Illarionova

Бигаева

et al. 2021

Series Chemistry and Technology

View full text Add to dashboard Cite

show abstract

“…This is especially promising for solid food products. Making functional packaging from polymer films will reduce the risk of contamination during packaging and preserve the product throughout its entire lifecycle [ 52 , 53 , 54 , 55 ].…”

Section: Introductionmentioning

confidence: 99%

Physical, Mechanical, and Structural Properties of the Polylactide and Polybutylene Adipate Terephthalate (PBAT)-Based Biodegradable Polymer during Compost Storage

Myalenko

Fedotova

2023

Polymers

View full text Add to dashboard Cite

Today, packaging is an integral part of any food product, preserving its quality and safety. The use of biodegradable packaging as an alternative to conventional polymers reduces the consumption of synthetic polymers and their negative impacts on the environment. The purpose of this study was to analyze the properties of a biodegradable compound based on polylactide (PLA) and polybutylene adipate terephthalate (PBAT). Test samples were made by blown extrusion. The structural, physical, and mechanical properties of the PLA/PBAT material were studied. The property variations during compost storage in the lab were monitored for 365 days. The physical and mechanical properties were measured in accordance with the GOST 14236-2017 (ISO 527-2:2012) standard. We measured the tensile strength and elongation at rupture. We used attenuated total reflectance Fourier transform infrared microscopy (ATR-FTIR) to analyze the changes in the material structure. This paper presents a comparative analysis of the strengths of a biodegradable material and grade H polyethylene film (manufactured to GOST 10354-82). PLA/PBAT’s longitudinal and transverse tensile strengths are 14.08% and 32.59% lower than those of LDPE, respectively. Nevertheless, the results indicate that, given its physical and mechanical properties, the PLA/PBAT material can be an alternative to conventional PE film food packaging. The structural study results are in good agreement with the physical and mechanical tests. Micrographs clearly show the surface deformations of the biodegradable material. They increase with the compost storage duration. The scanning microscopy (SEM) surface analysis of the original PLA/PBAT films indicated that the PLA structure is similar to that of a multilayer shell or sponge, which is visible at medium and especially high magnification. We conclude that PLA/PBAT-based biodegradable materials are potential substitutes for conventional PE polymer films.

show abstract

“…In this case, the raw materials are used by 15-40 %. The rest remain in the form of secondary resources containing a significant number of valuable components that can be used in various fields [1]. It is advisable to involve secondary resources of the industry, in particular, the fat and the phosphatide emulsion is usually mixed with soapstocks, which significantly reduces the consumer value of the mixture.…”

Section: Introductionmentioning

confidence: 99%

Determination of rational conditions for oil extraction from oil hydration waste

Bliznjuk

Masalitina

Myronenko

et al. 2022

EEJET

View full text Add to dashboard Cite

As a result of oil hydration, waste is formed – phosphatide concentrate, which is a multicomponent system. Valuable components of the concentrate are vegetable oil and phosphatides, the separation of which is an urgent task for the industry. The process of treatment of sunflower phosphatide concentrate with citric acid (hydration) in order to more completely convert non-hydrated forms of phosphatides into hydrated ones and separate the oil from the concentrate was studied. A feature of the work is the study of the dependence of the yield and mass fraction of moisture in the extracted oil on the hydration process parameters. A sample of phosphatide concentrate with non-standard quality indicators according to SOU 15.4-37-212:2004 (CAS 3436-44-0) was studied: the mass fraction of moisture and volatile substances was 4.0 %, the mass fraction of phosphatides was 37.0 %. The concentrate was treated with citric acid solution at a temperature of 45 °C (10 % solution). Rational conditions for concentrate treatment were determined: duration (25 min) and citric acid concentration in relation to the mass of phosphatide concentrate (25 %). Under these conditions, the oil yield was 76.1 %, the mass fraction of moisture in the oil was 18.6 %. The indicators characterizing the suitability of the oil for consumption and its safety for the body are within the limits (acid value 3.7 mg KOH/g, peroxide value 5.1 ½ O mmol/kg) for the first-grade unrefined unwinterized sunflower oil according to DSTU 4492. Such oil can be used for refining, fatty acids and biodiesel production, and after additional purification – for processing into food products. The results of the study make it possible to use resources rationally and predict the yield and quality of the oil isolated from the phosphatide concentrate. The resulting oil can be an affordable raw material for various industries.

show abstract

Modern Approaches to Storage and Effective Processing of Agricultural Products for Obtaining High Quality Food Products

Cited by 20 publications

References 0 publications

Baromembrane Technologies as a Prospective Alternative to Vacuum Evaporation in the Dry Milk Production

Baromembrane Technologies as a Prospective Alternative to Vacuum Evaporation in the Dry Milk Production

Physical, Mechanical, and Structural Properties of the Polylactide and Polybutylene Adipate Terephthalate (PBAT)-Based Biodegradable Polymer during Compost Storage

Determination of rational conditions for oil extraction from oil hydration waste

Contact Info

Product

Resources

About