The study of the intensification of technological parameters of the sausage production process

Self Cite

The toxicity of individual disinfectants has been studied in vitro using human cell cultures (HT-29 (epithelial-like cells of colon adenocarcinoma), HEK 293 (human embryonic kidney cells)) to create a model for assessing the toxicity of residual amounts of disinfectants that can enter milk for a person. Standard tests have been used to assess cell viability and amount: methyl tetrazolium (MTT) test, neutral red cell staining (NRP), and sulforhodamine B (SRB) test. Disinfectants have a dose- and time-dependent cytotoxic effect on human cell cultures. IC50avg (concentration of the drug that suppresses a certain cell function by 50%) of disinfectants based on the effect on cell cultures (average value) is Biodez – 117.29 ±14 μl/l, Blanidas – 389.25 ±20.83 μl/l, Virkon-S – 343.04 ±28.04 μl/l, Neochlor – 473.82 ±30.16 μl/l, Phan – 56.71 ±7.05 μl/l, Chlorination – 343.28 ±27.26 μl/l, Chlorinated lime – 117.35 ±9.44 μl/l. Mean toxic doses for cell cultures are lower than the mean lethal dose (based on literature data) for rats and mice by gastric administration. The novelty is that determining the cytotoxicity of disinfectants in vitro using human cell cultures can significantly reduce the number of animals for establishing LD50 during the registration procedure of new agents, making it possible to make preliminary conclusions about the toxicity of substances at the stage of chemical screening, preliminary hygienic regulation, identify target organs of toxic influence.

Section: Resultsmentioning

confidence: 99%

The study of the cytotoxic effect of disinfectants

Iakubchak

Adamenko²,

Таран³

et al. 2023

Self Cite

“…The appearance, taste, and smell of the ice cream "Banana & Pistachio" are improved due to the addition of banana, which gives the product a sweetish taste and a good smell compared to control one 1, which is too sweet because of high content of sugar and additional sweetening syrups [27], [28]. These parameters of the ice cream "Coffee and chocolate" are improved due to the addition of coffee beans, which give the product a saturated brown color and a good coffee taste [29]. Similar results were achieved in the research еffect of coconut milk, tender coconut and coconut sugar on ice cream's physicochemical and sensory attributes [51].…”

Section: Resultsmentioning

confidence: 99%

The study of functional and technological properties of vegetarian ice cream

Bal-Prylypko

Nikolaenko

Volkhova

et al. 2023

Self Cite

The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.

“…The absolute speed value of the working container is: (9) The oscillation amplitude of the working container is: (10) Using the formula (10), we construct the amplitude-frequency characteristics of the oscillation system under study. In this case, we vary the ratio of m1/m2 (Figure 2) for a fixed value of the eccentricity е of the drive shaft; as well as the amplitude-frequency characteristics of the container of the vibrating massager when changing the eccentricity е at a fixed ratio m1/m2 (Figure 3).…”

Section: Sample Of Hammentioning

confidence: 99%

“…To intensify these processes when producing the meat products after the technological operation of the meat injection, the use of vacuum and vibration impact during the massage of the meat raw materials is becoming more common, which justifies the research's relevance. Domestic and foreign researchers, particularly, have shown that the proteolytic enzyme preparations of animal, vegetable, and microbial origin and own enzymes of the meat can affect the proteins and simultaneously increase the functional and technological properties of the raw materials as well as improve the organoleptic and structuralmechanical performance of the finished products [9]. An outstanding contribution to the development of the vibration technologies for implementing the mixing processes and uniform distribution of the components of the meat raw materials in the working volume, which is relevant to the technology under study, was made by wellknown domestic and foreign scientists [10].…”

Section: Introductionmentioning

confidence: 99%

The effect of vibration massage on the salting process of ostrich meat

Israelian

Palamarchuk

Sevin

et al. 2022

Self Cite

Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations and uniform structure formation of viscous and elastic-plastic raw materials, in particular, minced meat, subject to increased contact interaction while minimizing the force on the products, is relevant to the conducted research. The purpose of this work is to substantiate the technological preparation modes of the given minced meat with the use of a developed vibrating massager, as well as to determine the kinematic parameters of the oscillation system and graphic-analytical analysis of their change. The experimental model of the vibrating massager with an eccentric drive mechanism, a measuring evaluation base of rheological characteristics of the minced ostrich meat, and kinematic parameters of the vibrating drive of the massager, in particular, amplitude-frequency and speed characteristics were developed to carry out the specified tasks. High technological results were obtained when using the forced eccentric drive of the massager, which is characterized by a minimum mass of the oscillation masses of the parts compared to traditional unbalanced vibrators, which allow reducing 2 - 2.5 times the energy consumption to drive the vibrating massager under study. The practical value of the conducted work includes the use of the eccentric forced vibrating exciter for obtaining the force control over the minced meat to be formed, which reduces the oscillation masses of the drive and minimizes the energy consumption for the process, accordingly; it has the simplest structure among the mechanical vibrators, significantly reduces the dynamic loads on the supporting units of the vibrator as well as provides a sufficiently high contact interaction for both the vibration impact and the processing intensity in general.