Methods Of Preliminary Processing Research Articles

ИССЛЕДОВАНИЕ ВЛИЯНИЯ РАЗЛИЧНЫХ ВИДОВ ПРЕДВАРИТЕЛЬНОЙ ОБРАБОТКИ КАБАЧКОВ ПЕРЕД СУШКОЙ НА ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ ГОТОВОГО ПРОДУКТА

The aim of the study was to investigate the effect of various types of preliminary processing of zucchini before drying on the organoleptic properties of the finished product. The object of the study was fresh zucchini of the Kalazina F1 variety. The study was conducted at the Krasnodar Research Institute for Storage and Processing of Agricultural Products – a branch of the Federal State Budgetary Scientific Institution SKFNTSSVV. The organoleptic properties of the finished product were determined depending on the method of preliminary processing. During the organoleptic evaluation, it was found that the sample treated with a 1 % citric acid solution received the maximum overall score – 4.7 points. The lowest score was received by samples № 1 and № 2 (microwave 480 W for 120 s and 640 W for 60 s). Microwave pre-treatment in various parameters has a significant effect on the taste and the presence of an unpleasant aftertaste compared to other samples. Samples treated with a solution of citric acid in various dosages have a sour taste and prevent darkening of the product during drying. It has been established that various types of pre-treatment affect the quality of the dried product. It is worth noting the advantages of pre-treatment of zucchini with a 1 % solution of citric acid, which affects not only the extension of shelf life by reducing the moisture content of the product, but also the organoleptic properties. In addition, treatment with a 1 % solution of citric acid makes it possible to preserve the organoleptic properties of dried zucchini (prevents surface darkening), as well as reduce the moisture content of the product compared to the control sample.

THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS

This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required substantiation of the methods of preliminary processing of raw materials, and studied the technological properties and structure of model compositions with their use. During the experiment, a number of studies were carried out, which substantiated the method and modes of condensation of whey, and provided a comparative analysis of the homogeneity of lactose-free and lactose-containing samples of whey under various modes of condensation. The study obtained the results of calculations of the equivalent diameter of the studied samples of lactose-containing and low-lactose whey, condensed by the contact method and in vacuum. It was found, that the structure is homogeneous at a number average crystal diameter of up to 5 μm. The restriction is valid for CLLWV with a calculated diameter of about 3.84 μm with a coefficient of variation of 1.35 % with an increase of 10,000 times. The study revealed the alternation of smooth and granular sections of the micron level (0.1 ... 5 μm) in the structure of the studied low-lactose semi-finished product with an increase of 300 times. It was determined, that the extremum of the differential curve of the particle size distribution of CLLWV corresponds to the number average crystal diameter of 3.84 μm. It was established, that the most homogeneous fractional composition is inherent in the studied sample of CLLWV, for which the values of fraction diameters are in the range from 1.46 μm to 4.96 μm. The optimal ratio of the components of the model CLLWV: FPPP system was determined as 70 % to 30 % respectively. With this composition, the model system is characterized by the formation of protein-pectin complexes, which is confirmed by microscopy with a magnification of 90 times

Study of the effect of high-energy discrete processing on the extraction kinetics and properties of wool grease

Wool grease is a valuable raw material for the food, perfume and cosmetic and pharmaceutical industries. The extraction method is selected for wool grease extraction, which will allow extracting the maximum amount of it, but for a long time. The use of high-energy discrete processing as a method of preliminary processing of wool fibers to accelerate the wool grease extraction is proposed.The effect of the proposed intensification method on the wool grease extraction kinetics is investigated. It is found that the high-speed discrete processing increases the wool grease extraction rate, as evidenced by an increase in the reaction rate constant.The changes in the basic physical and chemical properties of the resulting wool grease under the influence of high-energy discrete processing are examined. It is determined that high-energy discrete processing enhances the wool grease quality.The mechanism of the intensifying effect of preliminary high-energy discrete processing of wool fibers on the wool grease extraction process is proposed.

A Method of Industrial Image Processing Based on Enhancement of Object Boundaries

In this work, the necessity of automatic processing of images of micro-and nanostructures is shown. A method for preliminary processing of such images for reliable separation of inseparable structures in them is developed. The method is based on a more accurate calculation of the brightness gradient and enhancement of image boundaries. The results of processing a photograph of a nanostructure are presented.

A method for preliminary processing of images of micro- and nanostructures

In this work, the necessity of automatic processing of images of micro- and nanostructures is shown. A method for preliminary processing of such images for reliable separation of inseparable structures in them is developed. The method is based on a more accurate calculation of the brightness gradient and enhancement of image boundaries. The results of processing a photograph of a nanostructure are presented.

A Preliminary Analysis of the Data From an in Vitro Inflation-Extension Test Can Validate the Assumption of Arterial Tissue Elasticity

The objective of this study is to propose a method for preliminary processing of the experimental data from an inflation-extension test on tubular arterial specimens. The method is based on the condition for existence of a strain energy function (SEF) and can be used to verify whether the data from a certain experiment validate the assumption that the tissue can be considered as an elastic solid. As an illustrative example of the proposed method, experimental data for a porcine renal artery are used and the sources of the error in satisfying the condition of elasticity are analyzed. The results lead to the conclusion that the experimental data for a renal artery validate that the artery exhibits an elastic mechanical response and a constitutive formulation based on the existence of the SEF is justified. A modification of the proposed method for the case of an in-plane biaxial stretching test of mechanically isotropic and orthotropic tissues is considered.

Qualitative changes in Pleurotus ostreatus (Jacq.: Fr.) Kumm. mushrooms resulting from different methods of preliminary processing and periods of frozen storage

AbstractBACKGROUND: The aim of this study was to investigate the effect of different methods of preliminary processing and periods of frozen storage on the quality of Pleurotus ostreatus (Jacq.: Fr.) Kumm. mushrooms. In pre‐processing, mushrooms were blanched or soaked and blanched in water as well as in aqueous solutions of citric acid, L‐ascorbic acid and/or lactic acid. During 12 months of storage at −25 °C, sensory evaluations, instrumental colour measurements and chemical analyses of the frozen products were carried out every 4 months.RESULTS: The greatest changes resulting from technological treatment were found in flavour. At the end of the storage period the content of thiamine and riboflavin decreased by 14–65% and 3–13% respectively compared with the raw material. This was accompanied by changes in total acidity and vitamin C content within the ranges − 56 to + 61% and − 97 to + 5% respectively.CONCLUSION: Based on the results of the sensory evaluation, a maximum storage period of 4 months was set for the frozen product obtained from unblanched mushrooms. Mushroom products pre‐processed in aqueous solutions with added substances may be stored for 8 months and those blanched in water for 12 months. Copyright © 2009 Society of Chemical Industry

Parallel methods for preliminary image processing in nondestructive testing

We consider parallel methods for preliminary processing of grayscale images under nondestructive testing of materials and structures. By virtue of the proved theorem, we show that grayscale images belong to the class of ℜ-functions which can be found and allow deep parallelization. We propose a new approach to geometric transformations of images, which can be considered as a single operation of transformation of coordinates.