Quality Of Semi-finished Products Research Articles

Разработка хлебобулочных изделий нутриентно-адаптированных для питания спортсменов-легкоатлетов

Proper nutrition of an athlete is an important component of the effectiveness of sports results. An athlete’s daily diet should cover his increased nutrient needs due to heavy physical activity. The purpose of the research was to develop bakery products that were nutrient-adapted to the nutritional requirements of athletes using the example of track and field athletes. The recipe for the new product included wheat flour, oat flour, micellar casein, flaxseed oil, date syrup, and crushed walnut kernels. A study of the influence of new ingredients on the quality of semi-finished products and finished products showed that the addition of oat flour and casein slightly increased the moisture and acidity of the finished products, but the indicators remained within the limits defined by the regulatory documentation for bakery products made from wheat flour. With an increase in the dosage of oatmeal and casein, the products acquired a slight taste of oatmeal; casein had no effect on taste. A new type of bakery product is characterized by good organoleptic and physicochemical quality indicators and has increased nutritional value. Consumption of 100 g of the developed “Fitbulka” bakery product allows you to satisfy the daily need for biologically complete protein by 8.9%, carbohydrates by 5.3%, fat by 7.2%, including polyunsaturated fatty acids of the omega-3 family by 39.6% and omega-6 by 5.4%. The degree of satisfaction of the daily requirement for minerals increases in comparison with the control sample and amounts to 16.0% for calcium, 13.5% for phosphorus, 17.4% for magnesium, 7.4% for potassium, and 7.5% for iron. Analysis of amino acid score calculations showed that the biological value of the protein fraction of the test sample was 17.6% higher compared to the control. The developed “Fitbulka” bakery product can be recommended for inclusion in the diet of athletes as an additional source of polyunsaturated fatty acids, dietary fiber, protein, calcium and magnesium in the diet.

METAL DESTRUCTION INPROCESS OF MANUFACTURING PARTS FROM MOLYBDENUM AND NIOBIUM

The effect of coatings with surface-active properties and aerothermoacoustic treatment on Mo and Nb stampability, mechanical properties, and microdistortions of the crystal lattice is considered.An improvement in the quality of products obtained by drawing using these technologies has been established due to an increase in plasticity and a decrease in microdistortions of the crystal lattice. Modification of the surface of the tool reduces distortion in the micro-regions of the crystal lattice, reducing the stresses of the 2nd and 3rd kind of deformed Nb and improving its formability and the quality of semi-finished products and finished products. Low formability of Mo and Nb is associated with the presence of brittle phases of lamellar and sharp-edged shape, which reduce ductility and toughness.For Nb, an additional negative factor is the presence of grains up to 40–50 μm in size.

N. Kondratiuk, Ju. Matsuk, A. Cheniavska, R. Perine NEW APPROACHES IN MODELING OF RECIPES OF MARINADES AND SALTING MIXTURES

The article is devoted to the theoretical and practical aspects of modeling the recipes of marinades and salting mixtures. A basic technological scheme for the production of the semi-finished product "Pickling mixture" has been developed, which illustrates the modeling principles outlined in the article, in particular, the grouping of raw components into the so-called "bases". Theoretically, it is presented that all the proposed "bases" should perform specific functions in the composition of the model, both technological and physiological, including taste-forming ones. The given model makes it possible to specify the requirements for the selection of ingredients, explains their necessity in the composition, physiological importance and positive impact on the quality of semi-finished products and final products. The variability of the ingredient composition of the "bases", the composition of the "bases" among themselves according to taste, and the harmonious combination of this composition with the main raw materials intended for pickling, allows you to leave the recipe design process original and creative, but within the defined criteria of balance and quality. Taking into account the above principles of modeling, a number of laboratory samples were created, and their organoleptic evaluation was carried out. The assessment was carried out by analytical methods and the method of the developed profile analysis on a point scale. After studying the obtained data, it was concluded that the proposed approaches for modeling the recipes of marinades and salting mixtures are appropriate in terms of generalizing theoretical information and are important for creating products of high quality and physiological value.

METHODS OF NON-CONTACT PARAMETRIC CONTROL OF EQUIPMENT OF BREWING APPARATUS AND WASTE WATER SAMPLES

The studies of technoecology problems in the field of brewing established the need to predict the condition of equipment, the quality of semi-finished products, as well as the creation of algorithms for extracting and processing information on quality indicators. The necessity of developing new effective methods for monitoring brewing equipment, semi-finished products, finished products and the state of stock water samples has been proved. Thanks to this, it will become possible to determine the reasons for the deviation of the product characteristics from the set quality indicators and to take measures for appropriate adjustment. Experimental studies have confirmed that, thanks to the allocation of important informative parameters, it becomes possible to increase the overall component of the reliability of control.This leads to an increase in the quality of the finished product. In particular, it was found that due to the hardware techniques associated with heating the sample during the control process and compensating for the influence of the parasitic magnetic flux, it becomes possible to carry out joint control of quantitative parameters that are related to the physicomechanical properties of equipment parts, assemblies and designs of the beer column. The latter, in particular, relates to the implementation of joint control of the geometric, electrical and temperature parameters of parts of brewing equipment.Thus, there is reason to argue about the prospects of further research in the creation of automated computer systems for monitoring the electrical and temperature characteristics of semi-finished brewing products when implementing new informative methods.

Study of the Boron Effect on the Physicochemical Properties of Ligatures

One of the effective ways to improve the quality of semi-finished products made from aluminum alloys is to eliminate the columnar and fan-shaped structure in them, refine the grain and achieve homogeneity, is modification and alloying. Modification of the melt is carried out using ligatures and allows a significant increase in the casting rate without fear of an excessive increase in the degree of zonal segregation during crystallization, as well as ensuring the uniformity of the chemical composition over the section. An important role in the quality of modification is also played by the manufacturing technology of the master alloy itself, which should ensure an increase in the cooling rate during crystallization. To obtain an alloy with the required properties, the quality of the charge materials used must be considered. First of all, this concerns master alloys, which are used for alloying and modifying the alloy. The most common for the manufacture of ingots and shaped castings are master alloys containing boron or boron and titanium. The boron content in these ligatures is 1-5%. It is generally accepted that a large amount of boron (except for the rise in the cost of the alloy itself) upon accelerated cooling promotes the refinement of the internal structure of the grain, but can lead to an increase in large inclusions of TiB2.

Технические решения интенсификации замеса теста и повышения качества хлеба

The article presents the results of the development of a pilot model of a kneading machine with a volumetric-inertial working body and studies its influence on the quality of semi-finished products, finished products made of wheat and rye flour. Rational and optimal parameters of the dough kneading process are obtained due to the peculiarities of the biochemical and colloidal processes in wheat and rye dough. The efficiency of the design of the spherical tips of the kneading blades of the volumetric – inertial working body is proved, which allows for kneading up to 0.95 of the diameter of the inner surface of the bowl, while taking into account that S of the surface of the sphere is greater than S of the projection on the walls of the bowl.

METHODS OF NON-CONTACT PARAMETRIC CONTROL OF EQUIPMENT OF BREWING APPARATUS AND WASTE WATER SAMPLES

The studies of technoecology problems in the field of brewing established the need to predict the condition of equipment, the quality of semi-finished products, as well as the creation of algorithms for extracting and processing information on quality indicators. The necessity of developing new effective methods for monitoring brewing equipment, semi-finished products, finished products and the state of stock water samples has been proved. Thanks to this, it will become possible to determine the reasons for the deviation of the product characteristics from the set quality indicators and to take measures for appropriate adjustment. Experimental studies have confirmed that, thanks to the allocation of important informative parameters, it becomes possible to increase the overall component of the reliability of control.This leads to an increase in the quality of the finished product. In particular, it was found that due to the hardware techniques associated with heating the sample during the control process and compensating for the influence of the parasitic magnetic flux, it becomes possible to carry out joint control of quantitative parameters that are related to the physicomechanical properties of equipment parts, assemblies and designs of the beer column. The latter, in particular, relates to the implementation of joint control of the geometric, electrical and temperature parameters of parts of brewing equipment.Thus, there is reason to argue about the prospects of further research in the creation of automated computer systems for monitoring the electrical and temperature characteristics of semi-finished brewing products when implementing new informative methods.

Quality of semi-finished products from chicken meat with pumpkin seed flour when stored

Quality of semi-finished products from chicken meat with pumpkin seed flour when stored

Шляхи подовження тривалості зберігання хліба

The article discusses the problems of bread grain, which are of great social and economic importance. The bread grain is caused by its drying and aging of high polymers ─ starch and protein. As a result of these processes, the hydrophilicity of bread colloids decreases, and the ability of the crumb to swell and absorb water decreases. Factors that influence the grain are the recipe composition, the parameters of the technological bread production regime, the structure of porosity of bread, storage conditions. Many scientists are working to extend the shelf life of bakery products. It is a well-known practice of the shelf life of bakery products extention using enzyme preparations, surfactants, and complex quality improvers. Improvers with bi-amylase, the activity of which depends on the origin, are most widely used in the bread production. The results of their use are scattered. A comparative assessment of the influence of new generation improvers on the process of bread hardening was not carried out. Using complex improvers Majimix Freshness with a white label, Majimix Effect with a yellow label (made in France), and Novamil enzyme preparation (made in Denmark), which affect the process of bakery products grain, a comparative assessment is carried out to study the technological properties of improvers, and their influence on the process of solidification and quality of bread; the establishment of the most optimal dosage of improvers and ranges that provide a slowdown of the grain process; study of the effect of improvers on biochemical and microbiological processes in the test, as well as on its structural and mechanical properties. The quality of semi-finished products is assessed by indicators: humidity, titrated and active acidity, gas formation during the full period of fermentation, spattering of a dough ball, increase in the specific volume of dough during fermentation. Key words: hydrophilicity, enzymatic preparations, b-amylase, surfactants, deformation characteristics, microbiological processes.

Показатели качества полуфабрикатов, выработанных из баранины

Показатели качества полуфабрикатов, выработанных из баранины

INVESTIGATION OF THE CINNAMON INFLUENCE ON THE WHEAT BREAD QUALITY ENRICHED WITH FLAX SEEDS OIL MEAL

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamon on the quality of semi-finished products and finished bakery products from wheat flour enriched with flax seeds oil meal. To improve the quality of wheat bread, enriched with flax seeds oil meal, and expand the assortment of bakery products with health properties, the authors propose to use spice cinnamon in the formula of wheat bread in an amount of up to 2 % of the weight of flour. The taste and aroma of these products is characteristic of wheat bread with a pleasant cinnamon flavor. Dosage of cinnamon to 4 % of the flour mass also provides good consumer characteristics of products, however, more pronounced flavor and flavor of cinnamon can limit the circle of consumers of such products. The use of 6 % of cinnamon in the recipe of products leads to a significant deterioration in the volume of products and provides them with too intense flavor. Determination of the content of bisulphite-binding substances in the crumb and crust of products is confirmed by improvements in the fragrance of products with the addition of cinnamon. It has been established that the cinnamon in dough leads to an increase in the elastic properties of gluten, and the more, the more it is added. Along with this, it is noted that cinnamon leads to a decrease in the fermentation intensity of the dough. This is probably due to the active antibacterial properties of cinnamon, which suppress the yeast fermentation activity. These factors and cause the deterioration of the volume of finished products in the case of dosing cinnamon in an amount of 4 % or more. It has been proved that on the indicators of crumbling and deformation of the crumb, products with added cinnamon retain their freshness similarly to the control one. However, it is noted that the introduction of cinnamon reduces the amount of mold of microflora in products.

Effect of the composition and production process parameters on the microstructure, residual stresses, and mechanical and corrosion properties of gold alloys used in industrial jewelry processes

Gold alloys, used in the production of both hollow and solid gold chains, influence the optical and mechanical properties of various gold products. Also, the microstructure of the alloys strongly influences the mechanical properties, which have a key role in both the machinability and quality of the plates. In the present work, different compositions of gold alloys and various industrial deformation processes (annealing and rolling steps) were analyzed and optimized. The change in the production parameters and in the compositions of the alloys may lead to the formation of different levels of residual stresses within the material, which can generate a variation in the behavior of gold sheets. The microstructures after the different production processes were analyzed by OM and SEM observations, whereas the variation of mechanical properties by microhardness tests. The residual stresses were evaluated using XRD analysis and the corrosion resistance by potentiodynamic polarization tests. The results showed that with the optimized process, a higher homogeneity of the microstructure, with an increase of the quality of semi-finished products and without ruptures under roller trains, was obtained. Moreover, the grain refiner was changed and a totally non-magnetic gold alloy was developed. Finally, to improve the weldability of the final chains, a different gold welding alloy, with a lower melting point, was developed and optimized.

Formulation of gluten-free flour culinary products of high nutritional value

The article is devoted to the production of gluten-free foods that are necessary for people suffering from this disease as celiac disease. The article reveals the relevance of developing recipes for gluten-free foods, which are not inferior to traditional in many respects. Classic recipes gluten-free bakery products, mainly based on rice, buckwheat, corn flour, which have little nutritional value. In this regard, the current development of technologies and formulations pastry dishes with use of nonconventional vegetable raw materials rich in dietary fibers, proteins and other beneficial substances that improve the biological and nutritional value of these products. The paper describes the formulation of gluten-free muffins, was based on the recipe of the cake "Capital". The main raw material for the new compositions of selected rice flour, and as enriching additives – flax flour and flour from the eggshell. Was conducted baking tests on the basis of which was chosen percentage of the input substances and the assessment of quality of semifinished and finished products. The quality of semi-finished products was evaluated by such indicators as humidity and the microstructure of the test. The quality of finished products was assessed using organoleptic and physical-chemical parameters, the results presented in the tables. Investigated the antioxidant activity of products. Produced sensometrical evaluation of aroma of control and experimental samples. Calculated chemical composition. The content of protein, vitamins, mineral substances in the experimental sample is significantly increased compared to control. Making flour egg shell has achieved the ratio of Ca-Mg-P as close to a perfect 1:0,39:1,53 Replacement of wheat flour with flaxseed and rice flour and the introduction of egg shell improve the amino acid composition of the product. The biological value increased by 2.3%.

Effect of Nonsteady Continuous-Steel-Casting Regimes on the Quality of Semifinished Products and Flat-Rolled Products

Effect of Nonsteady Continuous-Steel-Casting Regimes on the Quality of Semifinished Products and Flat-Rolled Products

Using upsetting blanks of the dished end type with subsequent final stamping for increasing the quality of semifinished products

Using upsetting blanks of the dished end type with subsequent final stamping for increasing the quality of semifinished products

Interrelationship of the rheological properties of slips and quality of semifinished products

Interrelationship of the rheological properties of slips and quality of semifinished products

Effect of the unit consumption of aluminum on the surface quality of semifinished products and the ductility of structural steel

Effect of the unit consumption of aluminum on the surface quality of semifinished products and the ductility of structural steel