Phase-Dynamic Analysis of the Food Fermentation Process

Abstract

There is a lactic acid formation followed by milk casein coagulation in the fermented dairy products obtained by fermentation. A man observes the metabolic activity of microorganisms during fermentation. Decomposition and synthesis reactions accompany the vital activity process of microorganisms leading to significant changes in the culture medium. It gives the products produced the specified rheological, organoleptic and required functional properties. The priority direction of the dairy production evolvement is the development of products with regulated technological processes. The article considers the phase-dynamic acid accumulation process possibility in dairy products, namely, by the example of yogurt with fat mass fraction of 2.5% during the fermentation period. The researchers modeled changes regression dependences in the rate and acceleration of the acid accumulation process during fermentation using the MathCAD computer mathematical system. A man specified the acid accumulation phases in the studied object by experimental and analytical studies: the active phase – in the first 6 hours of fermentation; the passive phase – from 6 to 10 hours. The acidity growth rate is proportional to the number of lactic acid bacteria. Initially, the increase in acidity occurred according to the exponential law; then, the increase began to slow down as the nutrient content (lactose) decreased and the concentration of microbial waste products increased; and assumed the maximum value eventually. The phase-dynamic portrait of acid accumulation in fermented milk products enables to quantify the separate influence of the microorganism reproduction and its inactivation effects on the acidity growth process.

Nutrient research of chopped semi-finished products enriched with a protein-carbohydrate composition

“…The amino acid score of multicomponent minced meat with PCC is calculated. The partial balance index of the amino acid composition is equal to AACBI = 1,145, which is lower than the value of the control sample (1,18). Figures 5 and 6 show graphic illustrations of the amino acid score of minced meat.…”

“…As a result, we received a recipe for minced meat, the cost of which was 138569,00 tenge per 100 kg, which is significantly lower than the cost of the control sample (159009,00 tenge per 100 kg), where, in turn, the level of balance of the compounding composition of composite minced meat increased significantly due to changes in its private indexes. The vitamin composition partial balance index of minced meat with PCC, VCBI = 1,524, increased by 0.25 compared to the control sample (1,277). Table 1 presents the research results of the vitamin composition in multicomponent minced meat.…”

“…The design of multicomponent products is dictated by the possibility of regulating the chemical composition of products in accordance with modern requirements of the nutrition science. The main requirement is that the simulated multicomponent food products should be characterized as close as possible to the reference (scientifically based physiological norms) nutrient composition [1][2][3].…”

Повышение Пищевой Ценности Мясных Рубленых Полуфабрикатов С Использованием Новой Белково-Углеводной Композиции

“…Согласно источникам литературы, идеальная сбалансированность продукта будет достигнута тогда, когда частный критерий сбалансированности будет равен единицы, т.е. Ua=1 [12].…”