New Technology for Functional Dessert Production Based  on Soy and Pumpkin

Стаценко, Екатерина; Litvinenko, O. V.; Korneva, Nadezhda; Shtarberg, M.A.; Borodin, E.A.

doi:10.21603/2074-9414-2020-2-351-360

Cited by 6 publications

References 5 publications

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Multi-criteria optimization of food production by an example of optimization of the process of rendering poultry fat in the presence of electroactivated liquid

Bugaev

Коробова

Polyanskikh

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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To date, in the production and management of the food industry, the mathematical foundations of solving problems according to one criterion (one-criterion optimization) have been well studied. However, in various areas of engineering solutions, there are multicriteria problems in which a system or process must be optimized according to several criteria simultaneously. Since individual criteria usually conflict with each other, as a rule, no set of input parameters would achieve the optimum of all criteria simultaneously. In this regard, there is uncertainty in the choice of the optimal solution and the complexity of the choice of a specific mathematical method. The authors have made a brief review of publications devoted to the application of multicriteria optimization in food production. As a result, it turned out that in most of the reviewed publications, a preliminary examination of the problem was not carried out, and the solution method was chosen according to the principle of the greatest simplicity. At the same time, it is known that there is no universal method for solving multicriteria problems and the use of each algorithm is associated with rather strict restrictions and assumptions. In this regard, the authors dedicated this work to the presentation of a typical information technology for solving a multi-criteria production problem in the food industry using standard means of computer mathematics - the MathCad system, taking into account all methodological recommendations. As an example, the problem of multicriteria optimization of the process of melting ostrich fat was considered, the conditions of which were taken from an open source. As a result, the optimal parameters of the process were found in the presence of two and three criteria of optimality. The described technology can be used as a basis for solving other multi-criteria optimization problems of food production.

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Multi-criteria optimization of food production by an example of optimization of the process of rendering poultry fat in the presence of electroactivated liquid

Bugaev

Коробова

Polyanskikh

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Analysis of the Production Process of Sour Milk Drinks

Stacenko¹,

Bezrukov²

2020

Materials of the 14th International Scientific Conference "System Analysis in Medicine" (SAM 2020)

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Technological processes in the dairy industry can be studied using mathematical modeling. In this work, using two-factor analysis, the change in the titratable acidity index is shown depending on the parameters of the production process of fortified fermented milk drinks, which have the greatest impact on the process of obtaining bifivit and immunovit. As a result, mathematical models have been developed.

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Aqueous Enzymatic Extraction of Protein Concentrates from Camelina sativa Oil Cake

Smol'nikova¹,

Bopp²,

Kolomeytsev³

et al. 2022

Food Processing: Techniques and Technology

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Brassicaceae plants can serve as a soy alternative to protein concentrates and isolates. Enzymatic extraction is a promising alternative to degreasing oilseeds as it requires no organic solvents and produces high-quality protein products. The research featured the effect of the enzymatic hydrolysis with cellulolytic and proteolytic enzymes on Camelina sativa (L.) Crantz oil cake. The objective was to reduce the residual oil content and increase the protein yield. Protein concentrates were isolated from seed cake obtained by cold pressing. The method involved sequential hydrolysis with enzyme preparations BrewZyme BGX and Meito renin, followed by alkaline extraction and precipitation at an isoelectric point. The amount of protein in the concentrates was determined by the Kjeldahl method, and the amino acid composition – by capillary electrophoresis. The experiment revealed the optimal concentrations and time, at which the enzymatic hydrolysis effectively removed the residual oil and increased the protein yield. When BrewZyme BGX was applied at a concentration of 8 mg/L for 120 min, it reduced the residual oil content by 5.53%. A further treatment with the proteolytic enzyme Microbial Meito Rennet for 60–120 min increased the protein yield by 10.56–11.33% compared with the fat-free sample. The biological value of protein concentrates obtained by enzymatic hydrolysis was 2% higher than for traditional approaches. The enzymatic extraction made it possible to avoid the de-greasing stage and raise the protein yield up to 68.86% of the total protein content without reducing the biological value of the finished product.

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New Technology for Functional Dessert Production Based on Soy and Pumpkin

Cited by 6 publications

References 5 publications

Multi-criteria optimization of food production by an example of optimization of the process of rendering poultry fat in the presence of electroactivated liquid

Multi-criteria optimization of food production by an example of optimization of the process of rendering poultry fat in the presence of electroactivated liquid

Analysis of the Production Process of Sour Milk Drinks

Aqueous Enzymatic Extraction of Protein Concentrates from Camelina sativa Oil Cake

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