Sonochemistry Effects Influence on the Adjustments of Raw Materials and Finished Goods Properties in Food Production

Abstract

Nowadays there are many ways to improve the quality of raw materials, to shorten the technological process and increase the persistence of bread and flour products. Most of them are based on the introduction of extra components to the recipe to facilitate fermentation processes intensification and protein matrix swelling starch development. Introduction of additional components often causes an increase in the cost of finished products and falls on the consumers spending. Also, we cannot ignore the fact that the introduction of extra components changes the traditional recipe much. Because of this, the study of the physical nature factors that are used for intensification of biotechnological processes becoming very popular. The article points out that physical nature factors used to intensify that biotechnological processes can be viewed by water activation that obtained by ultrasound (US) exposure.

Sonochemical Micronization of Taxifolin Aimed at Improving Its Bioavailability in Drinks for Athletes

“…Taxifolin solubility was assessed by preparing its saturated solution [2,5,12,19,20,23,24]. The excess amount of taxifolin was placed in 2 ml of water (about 5 g) and then exposed to 1-hour blending in a magnetic stirrer at a tempe-rature of no more than 50 °С.…”

Development of a Technology of Starch Modification. Part 1: Exposure to Ultrasound in a Cooling System

“…Этой способностью в наибольшей степени обладает амилоза, так как ее молекулы находятся в растворе в виде изогнутых нитей, отличающихся по конформации от спиралей. Можно предположить, что в результате нарушения целостности крахмальных зерен повышается содержание в растворе именно амилозы, которая и повышает вязкость полученных растворов [7,10,13,14,16]. Исходя из полученных данных, оптимальным можно признать режим УЗВ для крахмальных суспензий мягкой пшеницы в течение 15 минут и 10 мин для крахмальных суспензий твердой пшеницы.…”

Identification of promising chickpea varieties for enrichment with selen

“…Today, the development of new technologies enriched with selenium that can be implemented in sanatoriums and restaurant establishments is an important task. This will solve an important social problem -maintaining the health of the nation, maintaining high efficiency, the body's ability to withstand infectious disease and other TECHNOLOGY AUDIT AND PRODUCTION RESERVES -№ 5/3(49), 2019 ISSN 2664-9969 environmental factors [11]. Studies conducted by various health authorities and nutrition institutes of Ukraine and the world [12,13] indicates the relevance of this problemthe low intake level of microelement selenium in the hu man body with food.…”