Вестник Алматинского технологического университета @vestnik-atu
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Production of fermented milk from reconstituted skimmed milk
Статья научная
Fermented milk products produce with application of different lactic acid bacteria, these products are widely used by millions in the world. The consumption of milk products has decreased during last years; this tendency has caused the development of new generation dairy products with reduced energy value and increased functionality. The majority of fermented milk products has high-energy value as many ingredients (sugar, fruit additives, grains, seed sand nuts, chocolate, etc.) are added during production. The study results revealed that higher milk solids non-fat positively contributed to strengthening the organoleptic and structural properties of fermented milk. Skimmed milk powder should be a suitable alternative to raw skimmed milk in reconstituted dairy products production.
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Prospects for the use of new yeast strains in non-alcoholic beer production
Статья научная
Brewery production is currently one of the growing segments of the processing industry. Beer and beer drinks have long established themselves as competitive products in the beverage production market. Modern beer producers focus on creating traditional light and dark beers, birmix, and beer drinks with various fruit flavours. They also place particular importance on producing non-alcoholic beer. The increase in demand for non-alcoholic beer is due to the partial transition to proper nutrition, the expansion of the assortment and the appearance of new flavours on the shelves. Non-alcoholic beer is a foamy beverage prepared according to classical beer production technology but with technological solutions for removing ethyl alcohol at the output. For the production of non-alcoholic beer, the permissible concentration of ethyl alcohol, which does not exceed 0.5%, is used. Vacuum distillation and membrane methods are used, and alcohol is removed by influencing the course of the technological process. One of these methods is the use of unique yeast strains in fermentation. The purpose of the presented research is to select new yeast strains for producing non-alcoholic beer. Four yeast strains were studied to determine their degree of digestion and influence on the profile of the finished beer. It was determined that yeast strain W 34/70 has the lowest degree of digestion. By technological and physicochemical parameters, the beer wort fermented by this yeast strain has suitable sensory parameters, which are not inferior to the production sample. The use of yeast strain W 34/70 also reduces the fermentation process and increases the shelf life of the finished beverage.
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Proteolytic enzymes for improving the properties of meat products from non-traditional raw materials
Статья научная
In this scientific article the influence of enzymatic treatment on the quality of meat products from nontraditional raw materials (camelina, horse meat, mutton, beef) was studied. Bromelain (0.5-0.2%), papain (0.1-0.3%) and ficin (0.1-0.5%) as well as their combination were used as enzymes. To improve functional and technological characteristics, a multicomponent brine containing plant components (sea buckthorn powder, pumpkin powder and goji berry extract, rosemary extract), plant enzymes, phosphates and protein hydrolysates were used. The results showed that the use of enzymes contributed to the softening of the meat structure, improving the juiciness and tenderness of the product. The most pronounced effect was observed in samples treated with papain, while ficin had the greatest effect on mutton and beef. The study of pH dynamics showed that without enzyme treatment, pH increased to 6.67 after 5 days, indicating initial signs of spoilage. At the same time, the combined application of enzymes kept the pH at a stable level (6.20), which helped to extend the shelf life of the product. Thus, the use of proteolytic enzymes in combination with multicomponent brine improves the texture, organoleptic characteristics and functional and technological properties of meat products, which can be recommended for industrial production.
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Quality and quantitative traits of non-alcoholic beer with flavor-improved taste
Статья научная
The non-alcoholic and low-alcohol beer market has grown significantly in recent years and is predicted to continue growing. However, non-alcoholic and low-alcohol beers have organoleptic problems and are not recognized by many consumers. The increasing popularity of alcohol-free beers (AFBs) fosters the industry's interest in delivering the best possible product. Yet, a remaining sensory issue of AFBs is the over-perception of wort flavor, caused by elevated concentrations of small volatile flavor compounds (i.e.aldehydes)still remains. Previously, molecular sieves (hydrophobic ZSM-5 type zeolites) were found as most suitable to remove these flavors by adsorption with high selectivity from the AFBs. In this work, a flavor-improved beer is produced at a pilot-scale using this novel technology, and its chemical composition, sensory profile, and stability are evaluated against a reference. Aldehyde concentrations in the flavor-improved product were found 79-93% lower than in the reference. The distinct difference was confirmed with a trained sensory panel and could be conserved even after three months of ageing at 30ºC. Future work will focus on the process design to scale up this technology. It is established that the release of a new kind of beer is economically profitable, since the expansion of the range contributes to a more complete use of production capacity, and consequently, reduced costs per unit of production, which ultimately leads to an increase in the profit of the enterprise.
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Rational use of oil crops waste in feed production
Статья научная
Currently, at the stage of the country's economic development, in order for the agricultural sector to become profitable, competitive, and also ensure long-term independence, it must be productive. In this regard, it is necessary to use agricultural waste to increase productivity and the raw material base of feed production and improve quality. Such agricultural waste includes post–harvest waste from oilseeds, which are rich in minerals, micro-, macronutrients, protein, fat, fiber and vitamins. The use of post-harvest waste from oilseeds in the production of compound feeds is economically feasible. However, fulfilling this condition in industrial livestock farming requires large financial resources, which are not always recouped by the products produced. The way out of this situation is to replace expensive components with plant energy-protein components. During the study, a recipe for compound feeds with the introduction of post-harvest waste of oil crops was developed. Also, quality indicators such as crude protein, digestible protein, fat, fiber, and feed unit were studied. It was found that when introducing feed flour from post-harvest waste in the amount of sunflower -5%, safflower -2% into compound feeds, the quality indicators did not show any visible changes. With an increase in the rate of introduction of feed flour into compound feeds, the quality indicators increased. Thus, the introduction of waste-free technologies for the production of oilseeds with the development of products suitable for inclusion in compound feed will significantly expand the raw material base for compound feed production.
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Recycling of leather and shoe waste
Статья научная
Waste from the leather and footwear industries is not disposed of at the enterprises, but is taken to landfills, which leads to environmental pollution. Research of waste processing technology in order to reduce their negative impact on the environment is an urgent task. The paper considers the processes of shredding leather and Shoe production waste, technological processes for obtaining secondary raw materials and products from them. For this purpose, an installation has been developed that allows studying the process of grinding waste suitable for further processing in laboratory conditions. Studies were carried out to determine the rational modes of the technological process of grinding waste from these industries. The sequence of processing and the obtained values of the modes are recommended for use in production conditions.
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Research of camel shanks proteinhydrolyzates by electrophoregram
Статья научная
This research aims to study the degree of hydrolysis, determining the nature of protein hydrolyzates, which determine their size and molecular weight by the method of electrophoregram. In this research, a camel pancreas suspension was used to hydrolyze proteins from camel shanks. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to monitor the distribution of proteins and evaluate their molecular weights at different incubation times. Electrophoregram processing using the BioCapt program (Vilber Lourmat, France) determines the nature of the hydrolysis of protein and peptide profiles among hydrolyzates and the hydrolysis time for 8 hours shows the most significant accumulation of low molecular weight compounds with a molecular mass of
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Research of consumer properties of non-woven materials from wastes of wool-processing industries
Статья научная
Disposal of continuously accumulated household and industrial wastes of production and consumption is an acute environmental and economic problem. In this regard, scientific research in the field of waste recycling and analysis of its reuse in production are becoming highly topical. The article examines the consumer properties of needle-punched non-woven materials from waste processing fibers of wool and cotton, as well as to establish the optimal fibrous composition were developed experimental samples of non-woven fabrics with different percentage ratio of fibers. The studied samples of non-woven fabrics were developed by the method of needling of canvases produced from waste of wool and cotton spinning and processing industries.
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Research of fine grinding processes of low-value fish and vegetable raw materials
Статья научная
The article is devoted to the study of fine grinding processes of low-value fish and vegetable raw materials. In the study of fine grinding processes, the equipment was studied using the mechanical method. Equipment for the ME 20513E and HLC-300 brands was selected for shredding valuable fish plant raw materials. The presented research results can be used in the development of pasta technologies using a complex of bio-additives.
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Research of fire resistance of textile materials treated with different flame retardants
Статья научная
Technological solution of the proposed research is based on the use of available raw materials, excludes the use of expensive reagents, high temperatures, pressure, special equipment. The article examines the flame retardant properties of textile materials treated with imported preparations: Nortex-X (cotton fabric), Nortex-KP (nonwoven fabric) and composition of guanidine hydrochloride and sodium phosphoric acid. Research objects: cotton fabric, nonwoven material from waste linen and wool fibers, as well as flame retardants and chemical preparations (NortexX (for cellulose fibers), Nortex-KP (for nonwoven material), guanidine hydrochloride and sodium phosphoric acid). During the research work, several complex research methods were used; combustion resistance of the material was determined in accordance with the requirements of GOST R 50810-95 standard. An scanning focused-beam electron microscope JSM-6490LA (Japan) was used to study the surface morphology of textile fibers. IR spectroscopic analysis was performed using a Spectrum 65 FTIR spectrometer (Perkin&Elmer). As a result of the study it was found that textile materials treated with a composition based on guanidine hydrochloride and sodium phosphoric acid acquire high flame retardant properties. Nonwoven fabric treated with Nortex shows improved flame retardant properties. However, cotton fabric treated with this preparation does not have flame retardant properties.
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Статья научная
The article discusses methods for manufacturing lined weave plush knitwear and ways to reduce the material intensity of knitted fabrics. The purpose of the study is to reduce the material consumption of products while maintaining operational, hygienic and aesthetic properties in the production of knitted fabrics. As a result of experimental work, the technological capabilities of the KН-323D flat knitting machine were studied and new types of lined weave plush knitwear were developed. Comparing the bulk density of plush knitwear with elongated lining broaches with the main base weave, it is clear that the presence of elongated lining broaches in the knitwear structure increases the thickness of the knitwear and reduces the bulk density. The breathability of a lined weave plush jersey is significantly less than that of a basic weave. It has been established that air permeability coefficients can be reduced to 33.1% (46.3-66.9 cm3/cm2∙sec) by adjusting the length of the threads of the lining broaches of plush knitted fabric of lined weave. Regression equations are derived to determine the dependence of bulk density, breaking load (along the length and width) and the air permeability index of knitted fabric on technological factors. Mathematical models were built in Excel using regression equations. The research results make it possible to improve the quality and consumer properties of knitted products, and to select advanced production technologies for their production.
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Статья научная
In this paper are presented results of studies for determination of physical and mechanical properties of materials that allows selecting optimal options of fabrics to produce special clothing of oil industry workers. Results of experimental dates are approximated. Equations of mathematical dependence allow forecasting the indicators of physical and mechanical properties of fabrics.
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Research of qualitative indicators of mare’s milk in farms of Almaty region
Статья научная
As you know, mare's milk is used for the prevention of lung diseases, as well as for the treatment of gastrointestinal diseases to restore the disturbed intestinal microflora. In this regard, it is especially important to preserve the physico-chemical characteristics of mare's milk during its storage before processing. The paper presents the results of studies of the technological characteristics of mare's milk produced in four peasant and farm farms of the Almaty region according to the seasons of the year. It is known that, having a high biological value, mare's milk, among other types of milk of farm animals, is the most suitable raw material in the production of dairy products for baby and dietary nutrition. Low fat and protein content, as well as high lactose content are distinctive characteristics of mare's milk. However, their content depends on the feeding conditions, breed and age, geographical location. It was found that the mass fraction of fat ranges from 1.2 % to 2.8 %, the mass fraction of protein was 2.0-2.36 %, SOMO - 8.35-8.73 %. Fluctuations in the quality indicators of mare's milk are explained by the influence of the season of the year, feeding and maintenance in various peasant and farm farms.
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Research of safe methods of production of canned vegetables using grain crops
Статья научная
This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.
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Research of safe methods of production of canned vegetables using grain crops
Статья научная
This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.
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Research of structural and mechanical properties of national restructured meat products
Статья научная
The article presents the results of a study of the structural and mechanical properties, the dependence of the objective function and humidity of lamb and horse meat on the duration of the mechanical treatment. Changes in water activity and humidity of raw meat, depending on the duration of the mechanical treatment. It has been established that the use of multicomponent brine helps to increase water binding capacity (WBC) and improves the structural and mechanical properties of lamb and horse meat products. Studies have shown that increasing the WBC of meat occurs within 5 days of exposure, and the use of mechanical treatment helps to increase WBC in the first 24 hours.
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Research of the adaptation process of LBM. аcidophilus К-3 vegetable juices
Статья научная
Fermented juice is high effective product for stabilization organism and normalization of metabolism. The process adaptation of probiotic lactic acid microorganism in carrot juice is considered in this research. In process fermentation the most level of acidity was reached in juice with contents 8% of dry substance in carrot juice. The optimum additive in carrot juice was chosen dairy whey in amount 20%. It was shown that the strainsLbm. аcidophilusК-3 and Bifidobacterium bifidum sp in a ratio of 1: 1 the residual content of reducing substances is smallest, and the pH and acidity reaches values in carrot juice 4.45 and 0.38% by weight of malic acid. B. bifidum sp. and Lbm. Аcidophilus К-3 and their metabolic products can inhibit the existence of pathogenic microflora in vegetable juices.
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Research of the modification of felt material for development products of demi-season assortment
Статья научная
The assortment of felt products on the market mainly consists of outerwear and accessories, because the thin felt materials have a shorter exploitativeterm due to the problem of tensile properties and breaking load. It is possible to make a thinner material by strengthening their structure, which in turn will expand the range of women's clothing. This article explores the method of modifying the felt material, and its influence on the structure of the produced fabric. Analysis of the research results confirms that modification of the felt material doubles its consumer properties.
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Research of the nutritional value of functional purpose marshmallows
Статья научная
This scientific article presents the results of studying the nutritional value (vitamins, antioxidants, organic acids) of marshmallows based on local vegetable raw materials (cranberries, currants, strawberries, apples) with the addition of powders from medicinal herbs (sea buckthorn leaves, St. John's wort, rosehip) in order to widen the assortment of immunostimulating confectionery for functional purposes. Based on the results of scientific research, the highest content of antioxidants is found in currant-apple and apple marshmallows (1.19 mg /100 and 1.15 mg/100g), most of the B vitamins: B1 in apple marshmallows with the addition of sea buckthorn leaves (0.191 mg /100g); vitamins B2 (0.511 mg /100g) and B6 (0.099 mg / 100g) in currant-apple marshmallows with the addition of St. John's wort; B5 in cranberry-apple marshmallows with the addition of sea buckthorn leaves (0.022 mg / 100g). Vitamin C content prevailed in strawberry and apple marshmallows, 0.109 mg/100g and 0.284 mg/100, respectively. All types of marshmallows with the addition of powders from medicinal herbs also distinguished themselves by a high content of organic food acids. Thus, it should be noted that the developed assortment of marshmallows has optimal indicators of nutritional value and meets the requirements for functional confectionery products.
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Research of the soy okara impact on the quality indicators of meat chopped semi-finished products
Статья научная
The article presents studies of the influence of the recipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined composition using raw materials of animal (beef, lamb, poultry) and vegetable (soy okara, carrots) origin. The results of the study of soybean-minced okara for food safety indicators are also presented. The functional and technological indicators of meat chopped semi-finished products were also determined: moisture-binding capacity = 89.1%, water-holding capacity = 77.4%, fat-holding capacity = 83.2%. The output of meat chopped semi-finished products with PCC is 91%. The obtained values for the quality characteristics indicate the prospects of using this type of soybean-minced okara: directly for food, as well as for the production of minced meat semi-finished products, such as cutlets, minced meat, steaks; to design and optimize recipes for semi-finished products.
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