Content Of Dry Substances Research Articles

Optimization of an externally mixed biogas plant using a robust CFD method

Biogas plants have to be continuously or periodically mixed to ensure the homogenization of fermenting and fresh substrate. Externally installed mixers provide easier access than submerged mixers but concerns of insufficient mixing deter many operators from using this technology. In this paper, a new approach to improve homogenization of the substrate mixture is proposed by optimizing external mixer configurations across a wide range of rheological properties. Robust optimization of a biogas reactor is coupled with CFD simulations to improve parameters for the angles of inflow and the position of the substrate outlet in a large-scale fermenter. The optimization objective is to minimize the area in the tank which is poorly mixed. We propose to define this ‘‘dead volume zone'' as the region in which the velocity magnitude during mixing falls below a certain threshold. Different dry substance contents are being investigated to account for the varying rheological properties of different substrate compositions. The velocity thresholds are calculated for each dry substance content from the mixer-tank configuration of a real biogas reactor in Brandenburg, Germany (BGA Warsow GmbH & Co. KG). The robust optimization results comprising the whole range of rheological properties are compared to simulations of the original configuration and to optimization results for each individual dry substance content. The robust CFD-based optimized configurations reduce the dead volume zones significantly across all dry substance contents compared to the original configuration. The outcomes of this paper can be particularly useful for plant manufacturers and operators for optimal mixer placement in industrial size biogas fermenters.

COMPARATIVE CHARACTERISTICS OF THE INFLUENCE OF TECHNOLOGY OF EXTRACTION ON ANTIOXI-DANT PROPERTIES FOR THE FARRY AND FLOWERS OF THE TENDER (CRATAEGUS)

The purpose of this work is to determine the most optimal method for extracting hawthorn fruits and flowers (Crataegus) with antioxidant properties. Flowers hawthorn rich in chemicals (choline, essential oil, acetylcholine, trimethylamine, flavone glycosides, caffeic, chlorogenic, ursolic and other various acids) and hawthorn fruit consist of fatty oil, triterpene saponins, choline, acetylcholine, tannins, sorbitol and organic acids. In order to determine the most optimal method for extracting a complex of substances with antioxidant properties from hawthorn fruit and flower extracts, the content of dry substances, phenols, flavonoids was studied, and antioxidant activity was determined using two methods: by trapping free radicals and by using the FRAP (restoring force) method. By all indicators (the content of dry substances, phenols, flavonoids, antioxidant activity), studied in the work, hawthorn flowers had high values. In this work, three extraction technologies were used: traditional – infusion (37 °С, 2 h), and innovative – using microwave (800 W, 1 min) and ultrasonic irradiation (0.5 W, 2 h). Of all the types of extraction considered, the most efficient and effective, according to the results of experiments, is extraction using ultrasonic radiation.

RESEARCH OF THE CONTENT OF PHENOLS, FLAVONOIDS, ANTIOXIDANT FORCE, AND ANTI-RADICAL AC-TIVITY OF SALVIA TESQUICOLA SAGE LEAVES (FAMILY CRYSTAL)

In the course of the work, the content of phenols, flavonoids, antiradical activity and antioxidant power were studied for extracts of sage leaves of the genus Salvia tesquicola (of the Clear-colored family), obtained by traditional infusion methods and using innovative technologies – microwave radiation and ultrasonic processing. It was found that the highest content of phenols and flavonoids was observed during the treatment of aqueous extracts of sage leaves with ultrasonic radiation for 1.5 hours – 1056 mg (HA)/100 g and 346 mg (K) /100 g, respectively. The highest content of dry substances is observed when treating aqueous extracts of sage leaves with ultrasonic radiation (15.32%). Summarizing the data on the three studied parameters, the solids content, the total content of phenols and flavonoids, we can recommend the use of ultrasonic treatment as a factor that increases the content of the studied substances in extracts of sage leaves Salvia tesquicola.
 The lowest antiradical activity was observed in aqueous extracts of sage leaves, obtained at 37 °C for 2 hours (3.6 mg/ml). The maximum value of antioxidant strength according to the FRAP method was revealed when obtaining aqueous extracts of sage leaves using ultrasonic radiation at 37 °C for 1.5 h – 24.30 mmol Fe2+/1 kg of the feedstock. Analysis of the data obtained from all studied parameters in the study of concentrated extracts of sage leaves, showed slight differences compared with those obtained in the study of aqueous extracts of sage leaves, namely: the content of phenols - 347 mg (HA)/100 g, the content of flavonoids – 387 mg (K)/ 100 g, contains Contents solids - 38.52%, antiradical activity - 2.4 mg /ml, the antioxidant power of FRAP method – 9.99 mmol Fe2+/1 kg of feedstock.

STUDY OF QUALITY OF SNACK GHERKIN TINNED FOOD

This work considers a problem of raising a marinade quality for producing snack gherkin tinned food. There is offered a new way for raising a marinade food value. The aim of the work is to raise a tinned food quality at the expanse of recipe peculiarities of ingredients. There is offered to produce snack tinned food with adding mustard. The tinned food contains gherkin, sugar refined sunflower oil, kitchen vinegar 9 %, salt, dry mustard, grinded red pepper and chopped garlic. An optimal recipe for diminishing mass consumption of the raw materials is developed in the study. The tinned food recipe was modeled by the simplex method that allowed to get an optimal variant with a maximal complex quality parameter. According to the recipe, a bank of І-82-500 needs: gherkin – 375 g, sugar – 37.5 g, refined sunflower oil – 37.5 g., kitchen vinegar 9 % – 37.75 g, salt – 3.75 g, garlic – 3.75 g, mustard (powder) – 3.75 g, grinded red pepper – 1 g. It is established, that the new snack tinned food is characterized by high organoleptic properties. The technological scheme at producing the snack tinned food “Pickled gherkins with mustard” includes the following processes: preparation of the raw materials (cleaning, sorting), soaking in cold water for 5–8 hours; inspection; pouring with marinade; mixing and infusion; packing; closing; sterilization, formation of ready products. Gherkins are processed by the standard technology for pickled vegetables. Physical-chemical parameters in the raw materials and ready products were studied during the work: the content of soluble dry substances – by the refractometric method; the total content of organic acids – by titration; рН-medium – by the potentiometric method; the content of nitrates – by the ionometric method. Mustard was added for raising a food value and quality of the snack tinned food. It is healthy, because it improves the appetite, disintegrates fats and facilitates digestion of protein meals, at that activating metabolism. Main healthy properties of mustard are antimicrobial, antifungal, antioxidant and anti-inflammatory effects. Added spices and garlic give a pleasant taste and add the composition of mineral substances. The developed recipe is designed for production technological lines and recommended for implementation at processing enterprises. The conducted work testifies to the expedience of producing new types of snack tinned food, which food value is increased and organoleptic parameters are improved at the expanse of ingredients.

QUALITY INVESTIGATION OF FROZEN GARDEN STRAWBERRIES AT PARTIAL DEHYDRATION BEFORE FREEZING

Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It motivates searches for different methods of previous processing of berries before freezing. There was used a production technology of frozen strawberry with partial dehydration before freezing for solving the problem. Garden strawberries of varieties Rusanivka, Honey and Polka were dried on air before freezing (“control” variant), and another part was partially dehydrated in a drying chamber at temperature 40 °С during 30 min (“partial dehydration” variant) with further freezing to final temperature - 18 °С, with packing in packages of polyethylene film with a mass up to 500 g and storing in a refrigerator at temperature -18 °С during 6 months. There were studied main parameters of the chemical composition of fresh and frozen strawberries: content of dry soluble substances, sugars, organic acids, ascorbic acid and sugar-acidic index. Organoleptic quality parameters of frozen strawberries were assessed by the 5-point scale. The experiment was repeated trice. It has been established, that frozen strawberries, partially dehydrated before freezing, saved by 0.2–0.3 % more dry soluble substances, by 0.2 % – sugars, by 7.0-7.9 % – ascorbic acid at a practically equal level of organic acids. The organoleptic mark of frozen partially dehydrated strawberries was by 0.2–0.3 points higher against the control. Among the studied varieties of strawberry, Polka berries got a mark higher by 0.2–0.9 points.

Studying physical and mechanical characteristics of corn feed

The use of condensed extract in the production of corn feed contributes to the improvement of their nutritional and biological value. The rheological properties of the feed material are of great importance in the mechanical interaction with the working bodies of the machines, in the movement of viscous media along technological conveyors, as well as in the intensification of heat exchange processes. The technique, laboratory equipment and the results of studies of physical and mechanical characteristics of corn feed are presented. The viscosity properties of the corn extract are investigated depending on the temperature. It is shown that when decreasing the temperature, the viscosity of the corn extract increases due to the aggregation of its components, which characterizes the non-Newtonian flow of the extract. The coefficient of external friction of the pulp and extract mixture in the technology of preparing corn feed allows calculating the geometry of the storage tanks and energy costs of the processes. The change in the coefficients of friction of corn feed when interacting with various surfaces, depending on the content of dry substances. The specific heat capacity, thermal conductivity and thermal diffusivity of the extract and corn feed were determined and investigated. It has been revealed that the dependences of the thermo-physical parameters of the extract and corn feed on the solids content are non-linear in nature, monotonously decreasing when increasing the concentration of solids.

Fenoxycarb effect on quality, productive capacity and food safety of Kabardinskaya rannyaya cultivar of the plum

Plum moth Grapholita funebrana Tr. is a dominating pest in entomological complex of plum production in the south of Russia. The yield`s loss caused by it can reach 60-70 %. In the modern plant protection systems Insegar, VDG (250 g/kg fenoxycarb) is most commonly used for control of the pest`s number. Its use helps to save up to 98.5-99.8 % of the fruit. The aim of the research was to study fenoxycarb`s effect on quality, productive capacity and food safety of Kabardinskaya rannyaya cultivar of the plum. It was found that double use of the insecticide doesn`t lead to significant difference in the content of organic acids and dry substances. However, it encourages the increase of the leaf`s surface by 4-10 sm2 and annual additional growth of the plant by 6-52 sm in comparison to the control. It was established that fenoxycarb is completely decomposed at the end of the “Waiting period”.

ГЕНЕРАТИВНАЯ И ВЕГЕТАТИВНАЯ ПРОДУКТИВНОСТЬ ЗЕМЛЯНИКИ КРУПНОПЛОДНОЙ FRAGARIA ANANASSA ПРИ ПРИМЕНЕНИИ БИОСТИМУЛЯТОРОВ ИЗ МОРСКИХ ГИДРОБИОНТОВ КАМЧАТСКОГО ШЕЛЬФА

The influence of organic fertilizers (biostimulants) “Bio-Algo”, “Bio-Mix” and “Bio-Fish” made from Kam-chatka’s marine organisms on the indicators of generative and vegetative productivity of large-fruited straw-berries were represented. Comparison of organic biostimulants effect on such indicators as winter hardiness, general condition and pathogen damage revealed that the most effective biological product is “Bio-Algo”, the use of which had a positive effect on the development of strawberry plants and subsequent recovery pro-cesses after overwintering, increasing their generative and vegetative productivity. When processing straw-berry plants with the preparation an increase in the mass of the berry was noted, this ultimately increases generative productivity, without reducing the quality characteristics of the fruit – the content of ascorbic acid and soluble dry substances. It was stated that the use of organic fertilizer Bio-Algo increases the generative productivity of large-fruited strawberries by 1.3 times and the generative productivity by 1.6 times.

Опытно-промышленные испытания способа переработки замороженного плодово-ягодного сырья в вибрационном аппарате

Выполненные ранее исследования способа экстрагирования замороженного плодово-ягодного сырья на моделях вибрационных аппаратов диаметром 0,15 м не позволили в полном объеме исследовать вопросы теплопередачи, размораживания, дробления, энергопотребления опытно-промышленной установки. В работе выполнена оценка факторов определяющих эффективность переработки замороженного плодово-ягодного сырья; анализ составляющих теплового баланса; разработка рекомендаций по конструктивному оформлению вибрационных аппаратов; анализ энергозатрат на работу вибрационных тарелок. Корпус установки диаметром 0,42 м оснащен теплообменной рубашкой, в которую заливается вода, нагреваемая трубчатыми электронагревателями. В корпусе установлена вибрационная тарелка диаметром 0,416 м, перфорированная цилиндрическими отверстиями диаметром 0,003 м, с долей свободного сечения 16,5 %. Шток и тарелка приводятся в возвратно поступательное движение в вертикальной плоскости с заданными значениями амплитуды и частоты. В аппарат загружались замороженные плоды красной или черноплодной рябины и вода, обеспечивая соотношение фаз твердого (Т) и жидкого (Ж) j = 0,2-0,4. Наличие теплообменной рубашки, оснащенной трубчатыми электронагревателями, позволяет регулировать подвод тепла к обрабатываемой системе в заданный момент времени и в необходимом количестве. Кривые извлечения сухих водорастворимых веществ полученные на аппаратах диаметром 0,15 м и 0,42 м близки между собой, при этом энергозатраты на проведение процесса сопоставимы и характеризуются близкими зависимостями. Это позволяет при переходе к аппаратам больших размеров необходимые энергозатраты принять пропорционально приведенным энергозатратам полученным на модельных аппаратах диаметром 0,15 м. В целом, полученные результаты показывают целесообразность использования вибрационных аппаратов диаметром до 0,42 м, оснащенных теплообменной рубашкой для переработки замороженного плодово-ягодного сырья.
 Корпус установки имеет двойные стенки между которыми заливается вода, нагреваемая трубчатыми электронагревателями. В корпусе установлена вибрационная тарелка диаметром 0,416м, толщиной 0,003м, перфорированная цилиндрическими отверстиями диаметром 0,003м, с долей свободного сечения 16,5%. По переферии тарелки в сторону дна установлена отбортовка высотой 16мм. Шток и тарелка приводятся в возвратно поступательное движение в вертикальной плоскости с заданными значениями амплитуды и частоты. Затраты мощности измерялись ваттметром типа 5016, с классом точности 0,2. Частота вращения электродвигателя измерялась тахометром SanpoMeter DT2236B с классом точности 0,05.Содержание сухих веществ в экстракте определяли рефрактометрическим методом. Амплитуда колебаний составляла 7мм, частота колебаний 8,3…13,9 Гц; соотношение фаз твердого (Т) и жидкого (Ж) j = 0,2…0,4. Расстояние от дна до тарелки 47±2 мм. Наличие рубашки позволяет регулировать подвод тепла к обрабатываемой системе. Кривые извлечения сухих водорастворимых веществ из плодов рябины красной и черноплодной полученные на аппаратах диаметром 0,15 и 0,42 м близки между собой, при этом энергозатраты на проведение процесса идентичны и характеризуются практически одинаковыми зависимостями. Это позволяет при переходе к аппаратам больших размеров энергозатраты принять пропорционально удельным энергозатратам полученным на модельных аппаратах диаметром 0,15м.

Исследование влияния микроволнового воздействия на процесс созревания висковых дисциллятов

Зерновое сырье является самым распространенным сырьем для производства целого ряда алкогольных напитков: водка, виски, джин, саке. Из всего многообразия алкогольных напитков виски является одним из самых популярных напитков в мире. Целью данной работы является исследование влияния микроволнового излучения на водно-спиртовой раствор в процессе созревания вискового дистиллята без потери качественных характеристик. Работа выполнена на базе Кемеровского государственного университета в лаборатории кафедры Технологическое проектирование пищевых производств. При проведении исследований использовалось классическое сырье производства напитков типа «виски» и общепринятые методики оценки экспериментальных данных. Древесная щепа является экономичной альтернативой французской или сербской дубовой бочке. Исследовательская часть проводились с использованием дубовой щепы «Сладкая ваниль» при периодическом микроволновом воздействии на обрабатываемую среду. Дубовая щепа проходит стадию обжарки в специальной печи без использования каких-либо химических веществ. Выбранный материал – французский дуб – обладает довольно большими порами, что позволяет сильно воздействовать на находящуюся в резервуаре жидкость. В процессе выполнения работы получены результаты оптической плотности, содержание полифенолов и сухих веществ в выдержанном висковом дистилляте в течение 350 дней выдержки. На заключительном этапе исследований с целью определения содержания летучих органических веществ, исследуемые выдержанные висковые дистилляты проанализированы методом хромато-масс-спектрометрии. Анализ полученных данных позволил определить рациональные параметры процесса созревания вискового дистиллята, позволяющие сократить его в 3 раза. Результаты исследований свидетельствуют об интенсификации процесса созревания вискового дистиллята, при его периодической микроволновой обработки с дубовой щепой.

Effect of Grafting on Tomato Fruit Quality

The study aimed to assess if grafting affects tomato fruit quality. The research has been conducted in greenhouses where grafted and ungrafted tomatoes have been produced. A Romanian tomato hybrid and a Dutch tomato hybrid, ‘Siriana’ F1 and ‘Abellus’ F1, were used as scions and four cultivars of the Lycopersicon genus, ‘Emperador’ F1 (Dutch hybrid), ‘L542’, ‘L543’ and ‘L544’ (Romanian cultivars) were used as rootstocks. Eight grafted variants (‘Siriana’בEmperador’, ‘Siriana’בL542’, ‘Siriana’בL543’, ‘Siriana’בL544’, ‘Abellus’× ‘Emperador’, ‘Abellus’בL542’, ‘Abellus’בL543’, ‘Abellus’בL544’) and two ungrafted variants (‘Siriana’, control and ‘Abellus’, control) were obtained. The tomato fruit quality has been observed at ‘Siriana’ and ‘Abellus’ grafted on all rootstocks. Compared to ungrafted tomatoes, which have yielded 80.1% and 85.3% of extra and first quality fruits, ‘Siriana’ and ‘Abellus’ grafted on ‘Emperador’ have had a very good fruit quality, 82.3% and 86.8% and grafted on Romanian cultivars have had a quality between 79.1-79.8% and 84.1-84.4% to the same quality standards. Analyzing the dependence between the quality categories (extra and first class) and the soluble dry substance content, a positive dependence was observed between grafted plants and ungrafted plants at both hybrids, ‘Siriana’ r2 = 0.4914 and ‘Abellus’ r2 = 0.1517 and the carbohydrates content, a negative dependence was observed between grafted plants and ungrafted plants at both hybrids, ‘Siriana’ r2 = 0.017 and ‘Abellus’ r2 = 0.798. The total vitamin C content has decreased after grafting. The grafting has had an influence on the soluble dry substance content, the total amount of carbohydrates and vitamin C at all grafting combinations. It can be said that the rootstocks played an important role on the fruit quality.
 
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 In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 4, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.
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Биотехнологические аспекты использования в растениеводстве комплексного препарата 1-этоксисилатран с крезацином

Currently, the expansion of research to find new efficient and environmentally friendly plant growth regulators is an urgent task of agricultural biotechnology. One of the main requirements of the modern development of crop production using technologies for the use of new plant growth regulators is, along with the environmental friendliness of new drugs, both at the application stage for foliar feeding of plants and improving the quality of the final product. One of the new drugs that meet these requirements is a complex preparation of 1-ethoxysilatrane with crezacin. The work shows the high efficiency of the use of the new apple growth regulator in the processing of apple leaves. As a result of the studies, a synergism of the joint action of 1-ethoxysilatrane and crezacin as part of a complex preparation was revealed during foliar treatment of apple leaves of 3-4 phases and the beginning of flowering by spraying the drug in doses of 15 g/ha. The total increase in apple harvest during foliar treatment of tree leaves was 8.1% or 7.0 t/ha compared with the control. An increase in the quality indicators of gardening products was revealed when using the drug 1-ethoxysilatran with krezacin in terms of the content of dry substances, total sugar, vitamin C and pectin in the fruits. The content in the fruits of nitrates during foliar treatment with a new preparation of tree leaves is reduced by 17.9% compared with the control. The content in the fruits of apples of nitrates during foliar treatment with a new preparation of tree leaves decreases by 17.9%, the lead content by 44% compared with the control.

Improvement of the technology of garden strawberry jam in combination with apple puree

Strawberry jam is the most popular and valuable product of processing from strawberries, the technology of production of which involves the use of pectin solution to form the necessary jelly-like consistency, which, in turn, is accompanied by an increase in production costs and complication of manufacturing process. To solve the problem, we proposed the technology of production of strawberry jam from strawberries with the replacement of pectin solution with apple puree in the quantity of 1, 2, 3, 5, 10, 15, 20, 25, 30, 35 and 40 % of the weight of berries followed by boiling to the content of dry soluble substances of not less than 62 %, packing in a glass container with the capacity of 250 cm 3 , sealing, sterilization and storage at the temperature of 20±1 °C. The experiment should be repeated thrice. We studied the content of dry soluble substances, sugars, organic acids, and ascorbic acids in jams. The organoleptic indicators of jam quality were assessed by the 5-point scale. The results were analyzed by the Tukey criterion at the significance level of 5 % (p≤0.05). It is determined that by the content of dry soluble substances, jams meet the requirements of DSTU 4900, according to which mass fraction should be not lower than 62 %, of sugars – 56.2–57.2 %, titrated acids – 0.6–0.8 %, ascorbic acids – from 30.0 to 38.7 mg/100 g at its preservation at the level of 47.7–55.5 %. The study of organoleptic quality indicators showed that the addition of apple puree in the amount of 20 % and higher led to an increase in the estimate of jam consistency, which was caused by the formation of the necessary jelly-like consistency. However, the addition of puree of over 25 % resulted in a decrease in overall score due to deterioration in the appearance of jams. It was proved that 25 % of apple puree should be added in order to obtain optimum jelly-like characteristics of strawberry jam

Assessment and selection of source material for creating melon hybrids with integrated resistance to anthracnose and powdery mildew

Relevance. Melon as melon culture is cultivated in many countries of the world and is highly valued for its nutritional and dietary qualities. However, exposure to fungal diseases dramatically reduces the yield and taste of melons. Melon is affected mainly by powdery mildew and Anthracnose. In the conditions of the Bykovskaya melon breeding experimental station, the predominant type of powdery mildew is Sphaerotheca fuliginea. Evaluation and selection of the starting material with the identification of samples with complex resistance to these diseases is an important direction in the selection process, allowing to solve the problem of improving production efficiency and product quality.Methods. The aim of this work is to obtain melon varieties and hybrids with complex resistance to powdery mildew and Anthracnose. Complex stability was determined by artificial infection of melon plants in the phase of 2-3 real leaves by conventional methods.Results. 8 varieties and 10 F 1 hybrids of melon were studied for complex resistance to artificial Anthracnose and powdery mildew infection. Standard grade melon autumn was amazed powdery mildew of 81.2% with score lesion of 1.8 by Anthracnose, respectively, 93.8 per cent if the score is 2.3. The resulting hybrids were superior in stability to the standard. Hybrid x Ethiopian Farmer was amazed powdery mildew on 44% with score of 1.4. The prevalence of hybrid Original x Autumn was 54.4% powdery mildew with a score of 1.4, Anthracnose – 75% with a score of 1.8 (average for three years). The hybrid is fulfilled on economically valuable signs, has stable productivity of 17.5 t/ha, the content of dry substances in fruit juice to 17.2%. The samples and promising hybrids obtained with complex stability will be used in further breeding work.

Investigation of the process of production of crafted beer with spicy and aromatic raw materials

This scientific work demonstrates the stages of the process of inspiring the spicy aromatic raw materials of Badian, which is added to the craft beer in the process of its digestion. In addition, the work shows an analysis of the composition of spicy aromatic raw materials which will be used as an additive. The research proves the rational quantity and concentration of alcoholic spiro-aromatic raw materials for beer and determines the effect of alcoholic spiro-aromatic raw materials on beer indices. We have clarified the organoleptic and physicochemical parameters of beer with spicy aromatic raw materials Badian and composition based on infusions of Badian and cinnamon. As a result, we received water-alcohol infusions of spicy aromatic raw materials and developed new types of beer on their basis. On the basis of the conducted studies, the regression equation of the dependence of the content of actual dry substances and the volumetric fraction of alcohol from the change in the amount of spray-aromatic raw material and alcohol concentration in the alcohol-alcoholic infusion of spin-aromatic raw materials was obtained. In addition, we conducted calculations on the cost-effectiveness of adding these types of spiced aromatic raw materials to beer.

INFLUENCE OF TECHNOLOGICAL PARAMETERS OF THE ULTRAFILTRATION PROCESS OF CITRUS JUICES ON THEIR QUALITY

Fresh fruit juices contain organic acids and mineral substances (potassium, calcium, iron, copper, magnesium, phosphorus, manganese, molybdenum, boron, iodine), and their salts, large amounts of fiber, pectin and enzymes - complex substances, that contribute to the food processing and absorption of nutritional elements. Natural citrus juices contain essential vitamins and nutrients for the human body. Therefore, they represent a good opportunity for the treatment and prevention of various diseases. With the vitamins, taken through the juice, the human body becomes more resistant to viruses and infections, stressful situations and intense physical stress, and the body’s metabolism becomes normalized. Beverages, prepared from juices improve intestinal motility and thus contribute to improving the allocation of toxic substances and slags from the organism.
 The purpose of this work is the development of technological parameters of the ultrafiltration process to obtain natural juices which are sterile, resistant to precipitation and turbidity, and have a long shelf life. This paper examines the performance of the ultrafiltration process of citrus juices (lemon, tangerine, orange) and its dependence on the pressure and duration of the process, type and porosity of the membrane, the nature of the juice, and acidity. The juice composition was studied before and after ultrafiltration. It was established, that the productivity of the ultrafiltration process depends on: the duration of the process and this dependence is determined by the nature of the process: membrane type, in particular, filtration material and pressure: with an increase in membrane porosity and pressure, the productivity of the process, the volume of filtered juice, filtering speed and duration increases; the productivity of the ultrafiltration process, during the filtration both in dynamic and static mode, depends on the type and consistency of the juice: it increases with the increase of juice acidity. It was established: the general acidity (1.17%), density (1.038 g/cm3), the content of dry substances (9.9%), sugars (7.8%), including invert (7.2%), ash ( 0.26%), and vitamin C ( 20mg/ 100gr.), do not change in the course of ultrafiltration of tangerine juice. The viscosity, the content of carotenoids, cellulose and pectin decreases. The amino-acid structure practically does not change; hollow fibers detain only 6 - 8% of proteins and amino acids. For obtaining high-quality citrus juices, ultrafiltration should be carried out at a pressure 0.2MPa, on hollow fiber, in a dynamic, circulating mode.
 The juices obtained by ultrafiltration on hollow fibers (AP-2.0) are sterile, resistant to precipitation and turbidity, have significantly increased shelf lives, and they retain their organoleptic properties and nutritional values.

Concentration of cattle blood by moisture freezing

Prospects for the use and processing of cattle blood for food and pharmaceutical purposes were described in the article. The process of blood cyclic concentration by the method of moisture freezing was investigated. A crystallizer with a flowing liquid film was used in the experiments. Research showed that increasing of the refrigerant boiling point in the crystallizer evaporator causes a decrease in the specific amount of frozen from the blood ice. Increase in the amount of frozen ice contributes to an increase in the liquid flow rate that irrigates the crystallizer evaporator. Increase of the initial solids content causes a decrease in the frozen ice value. A decrease in the refrigerant boiling point in the crystallizer evaporator causes an increase in the solids content of the solution obtained by frozen ice melting. An increase in the blood flow irrigating the crystallizer evaporator causes a decrease in the solids content in the solution obtained by frozen ice melting. It characterizes the amount of loss of target substances that are removed with frozen ice. An increase in the initial content of dry substances in the blood causes an increase in the content of soluble substances in the frozen ice solution. Spectral analysis of the chemical composition of the concentrated blood showed its high quality, while preserving almost all proteins, bilirubin and lecithin.

Optimisation of conditions for extracting bioactive compounds exhibiting antioxidant properties from hawthorn fruit (Crataegus)

Hawthorn berries are traditionally used as a medicinal raw material in folk medicine. This plant contains important organic acids and flavonoids, such as carotene, pectin, ascorbic acid, saponins, starch and group B vitamins, which are believed to facilitate the restoration of the cardiovascular system. Medicinal raw materials are primarily used in the form of extracts. In this work, we use three extraction technologies: one conventional technique, i.e. infusion (37 °С, 2 hours), and innovative ones involving the use of microwave (800 W, 1 min) and ultrasonic irradiation (0.5 W, 2 hours). In order to determine the most optimal method for obtaining a complex of substances exhibiting antioxidant properties from hawthorn fruit extracts, we studied the content of dry substances, phenols and flavonoids. In addition, the antioxidant activity was determined by trapping free radicals and using the FRAP method (restoring force). On the basis of the obtained experimental results, the hawthorn fruit extraction conducted using ultrasonic irradiation is found to be the most effective of all the considered technologies, since it yields the highest values for all the studied parameters as compared to other extraction methods. Thus, the following levels were achieved: phenols – 723 mg of gallic acid per 100 g; flavonoids – 194 mg of catechin per 100g; dry substances – 1.68 %; anti-radical activity – 14.5 mg/cm3 ; restoring force – 14.5 mmol of Fe2+ per 1 kg. Our results show that the extraction using microwave irradiation cannot be recommended, since the values obtained using this method are lower than those obtained by ultrasonic irradiation and infusion.

RESEARCH OF QUALITY AND COMPETITIVENESS OF TOMATO JUICES

The paper considers the results of the complex quality estimation and competitiveness determination of tomato juices of different producers, exported in European countries. The complex estimation of tomato juices quality was realized according to the results of studying organoleptic (color, taste, smell, consistence) and physical-chemical (content of dry substances, β-carotene, flesh, mass share of titrated acids) parameters of 4 samples. According to the results of the complex qualimetric estimation, the highest value of the integral quality parameter was reached by tomato juice of ТМ «Galiciа» (Ukraine) (0,86). The lowest value of this parameter was established for experimental samples of tomato juices of ТМ «Rich» (Ukraine) (0,65) and ТМ «Sandora» (Ukraine) (0,61). The lower value of the integral quality parameter was inherent to juice of TM «Sadochok» (Ukraine) (0,40), explained, first of all, by insufficiently saturated and homogenous red color with inclusions, watery and liquid consistence, content of side admixtures, signs of stratification. The competitiveness of tomato juices was estimated, taking into account functional, esthetical and economic quality parameters. The basic commodity was determined as tomato juice of ТМ «Galiciа» by the results of the complex quality estimation. According to the obtained results, tomato juice of ТМ «Rich» was found competitive by the ratio of functional, esthetical and economic parameters (1,19) that is conditioned by high esthetical and functional indices and also moderate price of realization. The relatively high (but less one unit) competitiveness level was inherent to juice of ТМ «Sandora» (0,97) by the expanse of a high realization price at rather high esthetical and functional indices. It has been determined, that juice of ТМ «Sadochok» is least competitive because of worst esthetical indices, despite a low realization price. Thus, the main factor that influences the competitiveness of juices is a “price-quality” ratio. The obtained research results of the tomato juices quality and the used methodology of their competitiveness estimation may be useful for retail representatives (categorical managers) for the effective realization of products under conditions of competitiveness.

Microalgae dewatering for biofuels: A comparative techno-economic assessment using single and two-stage technologies

Microalgae-based biofuels have the potential to replace fossil fuels and contribute towards carbon sequestration. However, the growth of this industry is challenged by the financial viability of scale-up at various production stages. Dewatering is a critical stage which accounts for 20–30% of biofuels‘ production costs, therefore a techno-economic assessment of two dewatering cases was conducted. The first case was a conventional clarifier-centrifuge dewatering system (Case 1), while the second case investigated a single stage dewatering approach, using the wet-end of a paper machine (Fourdrinier former; Case 2). Mass and energy balances were modelled at a process scale of 175 t/d to produce biomass with 25% dry substance content, from which the associated costs were calculated. The minimum selling price (MSP) to achieve a return of 12% at a corporate tax rate of 30% over a 20-year plant life, was AU$354.28/t and AU$59.68/t for Case 1 and Case 2 respectively. Electricity cost was 90% of operational expenditure for two-stage dewatering and 38% for single stage. Case 2 made a better investment case with an annual profit after tax of AU$131,020 and net present value (NPV) of AU$164 million, as against that of Case 1 with an annual profit after tax of AU$112,610 and NPV of AU$71 million. The single stage dewatering deserves further investigation to fully explore the cost reduction potentials. The adoption of low cost technologies with reduced energy use implies lower embedded GHG emissions and process costs when compared to conventional technologies. This is desired for the near-term actualization of sustainable and clean production pathways for microalgae based biofuels.