Food Science and Technology

10-16

Authors: Krutovyi G., Zaparenko A., Borysova A.

The mathematical toolkit created and used for the design of durable nutrition systems aimed at the prevention and therapy of the diseases caused by calcium deficiency is analyzed. In particular, these are: the complex of mathematical models of the expendable diets and methods of the ingredients content optimization in them, mathematical model of daily diets optimization, and formalizationed method of fast and light determination of a diet’s biological value. The ways for the improvement of the developed mathematical toolkit aimed at the creation of the nutrition systems with higher level of both nutrients balance and provision of daily needs in them on the basis of using unconventional floury products enriched with the deficient nutrients, functionals for balancing the connected groups of nutrients are determined, as well as the introduction of aggregated restrictions on these groups of nutrients to the models (both products and rations).

26-31

Authors: Telegenko L., Kalugina J.

In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties. There is a theoretically substantiated expediency of a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants. Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.

37-49

Authors: Kapustyan A., Cherno N.

The problem of microelements bioavailability is highlighted and the correct ways of its solution are substantiated as a result of generalization of theoretical aspects of obtaining of the biometals chelate forms. The characteristics of the main biogenic elements, their physiological significance, electrochemical properties are presented. The main examples of the participation of biometals in various biological processes are given. The properties and the structure peculiarities of biometals coordination complexes are considered in detail. It is shown that in obtaining of biometals chelate forms, there is the mutual selectivity and the affinity of biometals and ligands. The main factors of obtaining a hard metal complex are given. Potential bioligands for obtaining bioavailable forms of microelements are detailed. Among them there are amino acids, peptides, proteins, nucleic acids, carbohydrates. The possible character of complexation depending on the nature of the bioligand is indicated. Practical examples of preparation of biometals mixed ligand complexes are given. The expediency of using metabolic products and processing of lactic acid bacteria as promising components of mixed ligand chelate complexes is substantiated. These substances contain in their composition a mass of potential donor atoms that are capable to form covalent and coordination bonds with biomethalles, and also possess high biological and immunotropic activities. The use of this system in the biocoordination compounds of the "metals of life" can provide a synergistic effect of the components, significantly to expand the range of their physiological activity and to increase the degree of assimilation by the body.

57-69

Authors: Grуnchenko N., Tyutyukova D., Pyvovarov P.

The authors summarize current understanding of the role of casein in technological processes of milk processing, consider the physical-chemical, chemical and enzymatic casein modification methods, highlight the relationship between the methods of modification of casein and its functional and technological properties, consider the basic models of the structure of casein micelles, which made it possible to predict the possibility of its structural modifications to regulate functional and technological properties. The role of calcium in colloidal stability of milk is showed. It is noted that the addition of sequestrant (sodium alginate) in fat-free milk is enhances its colloidal stability and can be used to regulate its technological properties. A model of the technological system of fat-free milk with altered functional and technological properties by modifying the structure of the casein micelle is produced, which manifests itself in improving the hydrophilicity, capacity for dissociation, uniformity of the surface charge distribution.

75-79

Authors: Kasyanov G., Davydenko T.

The information about problems and prospects of development of food production processes based on high-tech and knowledge-intensive technical solutions is presented. To accomplish these objectives the problems of rational growing of grapes, intensive methods of production of conventional and concentrated grape juice, application of CO2 ditartration for the removal of wine stone were solved. White and red table grapes, grape pomace, grape seed oil, protein and CO2-meal are the objects of the research. To evaluate the quality of raw materials, intermediate and finished products such devices as gas-liquid and thin-layer chromatography, and spectrophotometer were used. Obtaining of grape juice of white and red grapes with content of tartaric acid salts less than 1 %, food drying products and products of processing of grape pomace are the intermediate results of the research. Grape juice in flexible packages of «Pure-Pak» and «Doy-pack» types, CO2-extracts of seeds and skins of grapes and protein CO2-meal are the final objects of the research. Performed research allows us to make conclusions about expediency of high-tech methods of processing of raw materials for obtaining food products.

89-95

Authors: Kepin М.

The article presents the results of an experimental study of the process of cold processing of plum cultivars «Vengerka Domashnaya» and «Vengerka Italyanskay» by using of perforated shells in the field of centrifugal forces in order to separate storage tissues (pulp) from kernel. We have used the diameters of the holes perforating and peripheral speed of the blades as major factors influencing on the processing procedure. There is discovered dependence of the intensity of the separation of pulp from the diameters of the holes and peripheral speed of the blades. According to the results of analysis of variance, there was indicated the significant influence of the circumferential speed of the blades on the separating pulp intensity as compared to hole diameters for both cultivars. The influence of structural and mechanical characteristics of the storage tissues on the choice of the optimal modes of processing was experimentally proved. The practical significance of the proposed recycling process is the ability to simplify the machine and hardware circuits due to the exclusion the thermal equipment, which in this turn will allow rational use of energy resources.