Ozone in wineries and wine processing: A review of the benefits, application, and perspectives

Mostashari, Parisa; Gavahian, Mohsen; Jafarzadeh, Shima; Guo, Jia; Hadidi, Milad; Pandiselvam, R.; Huseyn, Elcin; Khaneghah, Amin Mousavi

doi:10.1111/1541-4337.12971

Cited by 5 publications

(1 citation statement)

References 169 publications

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“…It is necessary to intensify educational activities among the population in the field of proper nutrition and normal maintenance of the acid-alkaline balance of the body, which is optimal for human life. During dough fermentation, cutting and baking of the dough pieces, carbon dioxide is evaporated by simultaneous removal of ethyl alcohol 28,29,30 .…”

Section: Introductionmentioning

confidence: 99%

Mathematical Modelling of the Innovative Technology of Dough Preparation by the Accelerated Ion-ozone Cavitation Method

Изтаев

Kulazhanov

Iztayev

et al. 2022

Preprint

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Some of the challenges facing the wheat industry are to increase production efficiency, improve quality and increase the nutritional value of products. To this end, non-traditional methods of flour processing are used to create functional products, and natural, inexpensive sources of raw materials rich in protein, vitamins, macro- and microelements, dietary fibre and other substances are sought. In this work, an accelerated technological method for the preparation of third-class whole-wheat flour dough and bread from the same dough was developed. The optimal values of regime parameters for ion-ozone cavitation processing of flour were determined. Only the presence of yeast and mould and the amount of gluten changed as a result of processing. Moreover, the presence of yeast depended on all three factors: concentration (C), excess pressure (P) and processing time (τ), and the presence of mould and the amount of gluten depended only on time (τ). Using the obtained system of equations, the optimal conditions (modes) of flour processing were determined by the method of nonlinear programming: C·10− 4 = 5 units/mg, Р = 2 atm and τ = 5 min, which, subject to all constraints (restrictions) on the quality of flour, provided the maximum amount of gluten equal to m9 = 27.34%. Moreover, the values of the regime parameters of ion-ozone cavitation processing of dough from whole-ground flour of third-class wheat that produced optimal rheological and physico-chemical properties were determined. Using the obtained system of equations and constraints, the optimal modes of ion-ozone cavitation processing of dough were determined by the method of nonlinear programming, which, subject to all the constraints (limitations) on the quality of the test, provided the maximum strength of the test y2 = 181.0% and the test parameter values C*10− 4 = 25 units/mg, P = 1 atm and τ = 5 min, which, in compliance with all constraints (restrictions) on the quality of bread provided a maximum volume z11 = 232.1 cm3

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Section: Introductionmentioning

confidence: 99%

Mathematical Modelling of the Innovative Technology of Dough Preparation by the Accelerated Ion-ozone Cavitation Method

Изтаев

Kulazhanov

Iztayev

et al. 2022

Preprint

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show abstract

Resource recovery and valorization of food wastewater for sustainable development: An overview of current approaches

He,

Xia,

et al. 2023

Journal of Environmental Management

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The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

Iztayev,

Kulazhanov,

Iskakova

et al. 2023

Sci Rep

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Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used—germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion–ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion–ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10–4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion–ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

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Ozone in wineries and wine processing: A review of the benefits, application, and perspectives

Cited by 5 publications

References 169 publications

Mathematical Modelling of the Innovative Technology of Dough Preparation by the Accelerated Ion-ozone Cavitation Method

Mathematical Modelling of the Innovative Technology of Dough Preparation by the Accelerated Ion-ozone Cavitation Method

Resource recovery and valorization of food wastewater for sustainable development: An overview of current approaches

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

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