Study of properties of wheat germins and meals and their use in the production of dietary hardtacks

Pyvovarov, Pavlo; Черемська, Тетяна; Колеснікова, Марина; Iurchenko, Svitlana; Andrieieva, Svitlana

doi:10.21303/2313-8416.2021.002039

2021

DOI: 10.21303/2313-8416.2021.002039

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Study of properties of wheat germins and meals and their use in the production of dietary hardtacks

Pavlo Pyvovarov

Тетяна Черемська

Марина Колеснікова

et al.

Abstract: Object of research: technology of production of dietetic hardtacks using germs and meal of wheat germ, by defatting them. Investigated problem: the process of defatting wheat germ meal not only reduces the total amount of lipids, but also contributes to a change in the ratio of individual fatty acids. Main scientific results: in order to use wheat germ meal as the main raw material, together with wheat germ in the production of dietetic hardtacks, their amino acid composition, biological value and … Show more

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Cited by 4 publications

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Justification of Power Parameters of the Process of Semi-Fluidisation Freezing of Fruit and Berry Products

PALAMARCHUK¹,

KIURCHEV²,

VERKHOLANTSEVA³

et al. 2022

Animal Science and Food Technology

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The existing semi-fluidisation devices are described by high-energy consumption during operation, heavy metal structure, and complexity of the drive mechanism. Therefore, the search for effective heat exchange schemes in low-temperature processing of fruit and vegetable products, provided that its damage and energy consumption for the process are minimised, constitutes the relevance of this study. The purpose of this study was to determine and substantiate the amplitude-frequency and power mode parameters of the vibration wave driving organ of the semi-fluidisation machine for freezing fruit and berry products, the regularities of changes in the main characteristics of low-frequency vibrations in the process under study. To perform these tasks, an experimental model of a semi-fluidisation machine with a vibration wave driving organ was developed and a set of special devices was manufactured in the form of a microcontroller system that provides measurement and automatic adjustment of the main parameters of the process under study. Intensification of heat exchange in the process of fluidisation freezing in the conditions of a pseudo-suspended state of products is described by a high heat transfer coefficient, which can exceed typical convective processes by several orders of magnitude; an increase in the active heat exchange surface up to 100% is observed; the contact surface with the energy carrier increases proportionally, which leads to a decrease in the active temperature difference; there is a 2-3 times decrease in internal friction in the mass of products and, accordingly, the technological resistance in the mass of loading is reduced, which is a potential for increasing the technical and economic characteristics of the low-temperature processing under study. The practical value of this study can be attributed to the application of vibro-slush freezing of the proposed structure with a vibration-wave product driver and a spatial elastic system for levelling out parasitic vibrations, which allows simplifying the structure, reducing power loads and, accordingly, energy costs

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Justification of Power Parameters of the Process of Semi-Fluidisation Freezing of Fruit and Berry Products

PALAMARCHUK¹,

KIURCHEV²,

VERKHOLANTSEVA³

et al. 2022

Animal Science and Food Technology

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Technical and Economic Substantiation of the Process of Semi-Fluidisation Treatment of Fruit and Berry Products

PALAMARCHUK¹,

PALAMARCHUK²,

SARANA³

et al. 2022

Animal Science and Food Technology

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The search for effective patterns for implementing the semi-fluidisation process for freezing and partial freezing of fruit and berry products under the condition of minimising energy consumption and high productivity of the process constitutes the relevance of the research. The purpose of the study is to develop energy-efficient and reliable technological solutions for the implementation of vibro-wave refrigeration processing of fruit and berry products based on the development of a vibration transport and technological fluidisation machine; determination of power and energy characteristics of the semi-fluidisation process; substantiation of rational speed modes of raw material movement in the processing zone. Based on a comparative analysis of the design and technological characteristics of wave, conveyor and vibration machines, the main trends in their development were substantiated; the main power and energy parameters of the developed oscillatory system were determined. A comparative analysis of the technological schemes of semi-fluidisation using the transport movement of products by belt and vibrating wave conveyor was carried out, which allowed substantiating the effectiveness of the use of the corresponding drive mechanisms of the studied machine. Graph-analytical analysis of the speed and energy parameters of the studied semi-fluidisation process on the basis of the obtained theoretical and experimental data allowed to verify the adequacy of the developed mathematical model and to substantiate the main parameters of the operating mode of the technological load advancement along the processing zone. The conducted research using the developed experimental model and the classical belt conveyor showed an increase in the speed of transportation of raw materials by almost 2 times with a decrease in energy consumption for the process by 1.4 times for the vibro-wave scheme. In the developed vibrating transport-technological semi-fluidisation machine, the vibration effect provides a decrease in technological resistance in the mass of products, significantly reducing the force effect on it, as a result of the generated travelling wave on the surface of the load-carrying body, the movement of the processed material along the belt and continuous mixing or renewal of product layers are provided. The practical value of the study includes the use of a combined scheme for creating a fluidised layer of products due to the oscillation of the belt and bubbling with the flow of coolant; the use of the belt wave to create the movement of products in the production area

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Dynamics of interfacial interaction between components during mixing

Stadnyk¹,

Mushtruk²,

Mushtruk³

et al. 2021

animal

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The processes of mixing, whipping, and foaming are essentially uniform and consist in dispersing the gas in a liquid. When mixing and whipping, the mixture of components is swollen due to the mechanical action; increased in volume water-insoluble protein substances (gluten proteins) form a three-dimensional spongy mesh continuous structure. It is called a gluten frame. It determines the elastic and resilient properties of the medium. Therefore, the purpose of the study is to establish the relationship between the gas holding capacity of the medium and the energy expended on the hydration of the components. The study solves the task of determining the gas holding capacity of the medium with variable parameters of the height of the liquid phase from the mixing intensity, the duration of transient processes for the formation of the full volume of the gas-liquid medium, the duration of the transient process for the dispersed gas phase yield. The difference between the levels before the gas phase formation and during the mixing (aeration) mode determines the value of the gas holding capacity. In this context, we concluded that it is expedient to completely destabilize the established modes by changing the operating modes in the working body in the flow system. An additional effect on the system is the change of hydrodynamic regimes due to the unstable dynamics of the dispersed gas phase formation. The generation of the dispersed gas phase means the presence of energy expenditure on the interphase layer formation, which should be considered in the total energy balance. At the same time, another feature should be mentioned. Part of the gas phase, which existed and continues to exist in the new mode after mixing, enters the mode of a transient process. Therefore, the most effective mixing occurs while adhering to the shifted mode for dosing components in a suspended state and the mechanical impact of the working body. Based on the given objectives and conditions of sponge dough mixing, we determined the requirements for the mixer design and found that the supply of components should last at least 45 seconds. During this period, hydration occurs and energy consumption is declining.

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Study of properties of wheat germins and meals and their use in the production of dietary hardtacks

Cited by 4 publications

References 14 publications

Justification of Power Parameters of the Process of Semi-Fluidisation Freezing of Fruit and Berry Products

Justification of Power Parameters of the Process of Semi-Fluidisation Freezing of Fruit and Berry Products

Technical and Economic Substantiation of the Process of Semi-Fluidisation Treatment of Fruit and Berry Products

Dynamics of interfacial interaction between components during mixing

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