Food Science and Technology

9-15

Authors: Ostapenko V., Tkachenko O., Iukuridze E.

The artificial methods of must concentration were discussed in current study: the microwave vacuum dehy-dration, reverse osmosis and cryoextraction. The main factor of using of alternative ways is deficiently low temperatures in winter period that are necessary for freezing grapes on vine according to the classical technology. The benefits and disad-vantages of using of non-classic processes to obtain sweet musts were shown. The physical, chemical and sensory characteris-tics of wine made from grapes previously frozen by alternative and natural ways were analyzed. Indicators influencing on price of icewines and dessert wines bottle including agricultural climatic, technological and marketing factors were determined. De-tailed indicators highlight specificity of used technology and represent consumer preferences. Producers of winemaking re-gions of Argentina, New Zealand, Israel, Ukraine and Australia adhere to provisions that are inconsistent with the standards of Canada and the European countries regarding the icewine output. These instruments determine the processing of grapes and parameters reflect on parameters of the finished product.

21-25

Authors: Tregub N., Zykov A., Kaprelyants L.

The article describes the role of selenium in the humankind being. The analysis based on the published data shows that the biological synthesis is a perspective way to obtain an organic form of selenium, which can be used in dietary supplements. The ability of lactic acid bacteria (Lactobacillus acidophilus 412/307)to accumulate inorganic forms of selenium (selenites, selenates), turning them into organic forms, with purposeful trace element enrichment of culture medium is de-scribed in the article. The main organic forms of selenium, which are being used in the process of biotransformation from its inorganic forms by microorganisms, have been reorganized. The relationship between the increasing of concentrations of sodium selenite in the culture medium and the growth of biomass of lactic acid bacteria was established. It was found the de-pressing effect of increasing concentrations of sodium selenite on optical density rate. It was estabilished the optimal conditions for the maximum accumulation of selenium containing culture of lactic acid bacteria. The influence of selenium concentration on the lactic acid bacteria biomass accumulation was determined also by changing the values of optical density. Due to the obtained data, the selenium containing dietary supplement «Selenolakt» was created. The main microbiological in-dicators that characterize the quality of the obtained product are given. The content of organic form of selenium in products reaches –195 ± 1 mkg/g.

32-36

Authors: Malinka E., Beltyukova S., Cherednychenko Ie.

The article presents the results of the ascorbic acid (AA) determination with using a complex of an Tb (III) ion with ciprofloxacin (CF) as a lanthanide luminescent marker. The luminescent properties of the Tb (III)-CF com-plex in the presence of AA were studied. The excitation and luminescence spectra, triplet level of ligand, the kinetics of the luminescence decay of the Tb(III)-CF complex in the presence of AA were analyzed. The excitation spectrum of the Tb (III)- CF complex has broad bands with maxima at 302 and 355 nm that corresponding to the n→π* electronic transition in the ab-sorption spectrum of ligand. The luminesce spectra demonstrate the emission transitions arising from 5D4 energy level to 7Fj multiplet ground state. The luminescence of the Tb(III)-CF complex was found to be quenched by AA. It was established that the lifetime of the excited 5D4 state of the Tb (III) ion decreases with AA concentration increasing up to 0,25 mg/сm3. Lumi-nescence quenching of the Tb (III)-CF complex by AA follows the Stern-Volmer relationship of AA. The Stern-Volmer con-stant K is 2478 dm3/mol. The biomolecular quenching rate constant kq is 1,25∙107 dm3/mol. The effect of luminescence quenching of the Tb (III)-CF complex was used to developing the procedure for determining of AA in the dietetic additives «Asvitol» and «Ascorbic acid». The linear calibration plot for AA was obtained over the concentration range of 0,02 to 0,25 mg/сm3.

45-55

Authors: Bezusov A., Totsenko O.

This article reviews the most important factors which determine the quality of the prepared (ready-made) tomato products: the maturity of tomatoes, the growing area, the climate and technological conditions of processing, introduc-ing the innovations in the field and new technologies in production. The main focus is the impact of the factors which deter-mine the taste, smell, color and structural parameters either the tomato’s quality or tomato products processing. Above men-tioned descriptions of preservation of the product structure - one of the most important factors of new types of products which during the processing technologies need less energy and provide a better quality. The issue of reducing energy costs, minimiz-ing waste, minimizing the impact of destructive factors, the preservation of useful properties and ways of products naturalness and safety are considered. The issue of preservation of useful properties for the human organism in food processing tomato carotіnoid lycopene is as an example considered. The main content of the study is analysis of existing in the world methods of processing tomatoes to identify the latest which will allow manufacturers to reduce energy costs, waste, improve product quality and expand its range.

61-67

Authors: Pylypenko I., Pylypenko L., Ilyeva A., Yamborko G., Svirzhevskyy O.

The characteristics, basic properties, biological effect of Bacillus cereus and some food products that can be contaminated by these microorganisms are given. Classical and modern methods of determining Bacillus cereus are charac-terized. The results of the developed by us priority method for preparation of food samples, allowing to determine microbio-logical contamination without long-term accumulation of microbial cultures, are presented. The results of the accelerated indi-cation of Bacillus cereus in plant raw materials and products of its processing are presented. The method of polymerase chain reaction (PCR) confirmed the group- specificity and species-specificity of the method for determining Bacillus cereus.

73-78

Authors: Pogrebnyak A., Pogrebnyak V.

The article to determine peculiarities of macromolecule deformation behavior under conditions of a jet-shaping head that would allow to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions. In converging polyethyleneoxide solution flow macromolecules are forced by a hydrodynamic field to rather strong stretching that causes the dynamic structure formation in solutions. There have been studied experimentally velocity fields and their gradients as well as the degree of macromolecule unrolling under pattern conditions of a jet-shaping head in poluyethyleneoxide solutions flow. In converging polymer solution flow macromolecules are forced by a hydrodynamic field to rather strong (~ 60 % and more) stretching that causes the field restructuring. The determined regularities of macromolecules behavior in the flow under conditions of a jet-shaping head and manifested in this case effects of elastic deformations have paramount importance in understanding the mechanism of «anomalously» high cutting power of water-polymer jet. The work for the first time makes it possible to explain the nature of increased water-jet cutting power with polymer additions when cutting food products. Understanding the nature of increased cutting power of water-polymer jet will make it possible to develop recommendations on choosing regimes for water-polymer jet processing of food products by cutting.