No abstract

The purpose of the study is to develop formulations of combined molded products from fish raw materials enriched with calcium, magnesium and phosphorus, using the method of formalizing the criterion for optimizing the mineral composition. The authors propose using an optimization criterion that includes information on the content of minerals in the ingredients of a food product and the ratio of these minerals in the diet of a certain group of consumers. We viewed an algorithm for solving the optimization problem on the example of combined molded products from fish raw materials. We determined the content of calcium, magnesium and phosphorus in the muscle tissue of fish raw materials (pink salmon, pollock, pike) and in a mineral supplement (MS) obtained from fish bones. As enrichment agents of the mineral composition of fish products, we used MS, skimmed milk powder (SMP), vegetables and cereals. The calculation of the optimization criterion and its graphical interpretation for two-and three-component mixtures showed the possibility of obtaining products with a balanced mineral composition, if one of the components is SMP or MS in the amount of 23% and 25%, respectively. We developed unified formulations of molded products, including minced fish, MS and a vegetable-fat composition (or SMP and oat). Products are characterized by a balanced mineral composition (Ca: P: Mg = 1: 1.1: 0.3-0.4); the calcium content in 100 g of the product is 17-21% of the daily requirement.

The article presents the results of an experimental study of the hydrodynamic features of moving sterilized cans of canned fish of various sizes under the action of a gas-liquid heat-transfer fluid circulating in a special setup. To conduct such study authors suggested an apparatus in that there were organized downward and upward flows of a gas-liquid heattransfer fluid. In the food industry heat treatment of food products provides, both the microbiological safety of the raw materials used, and the long shelf life of finished products. Such processing is used in the chain of the technological process itself and in a great number of finishing stages. One of the main operations in the technological chain of canned fish production is the operation of sterilization of canned food. In properly chosen modes of such an operation allow to obtain high quality canned food. Based on the analysis of the research results, there are proposed the empirical dependencies for calculating the drag coefficients of different forms and sizes of packaging. There was established the necessity of using a refinement factor for calculating the real drag coefficient based on the results of the experiment.

The article considers the technological capabilities and prospects for regeneration of frying fats in the catering enterprises using active filtration by a micro-granulated nanosorbent with subsequent recycling. The offered recycling technology involves the restoration of the quality of degraded frying fat with the purpose of its reuse and/or subsequent utilization. It is known that degraded frying fats contain products of oxidative and hydrolytic decomposition which vary according to their composition and structure. Actually, there is no universal technology that would provide the quality and safety indicators of frying fat for its further usage both in catering or for recycling in the market of secondary raw materials. Development of new microgranulated nanosorbent is based on fundamentally new technologies for modifying the surface of highly dispersed clay minerals of the Russian raw materials market using carbon nanomaterials. The granular sorbent is more preferable for use in catering, it allows easy separation of oil from the adsorbent without significant effort spent on filtration. The granular sorbent is lighter, more voluminous, and it significantly increases the adsorption efficiency even by contact method. The authors propose the technology of regeneration and recycling of frying fats with using new microgranulated nanosorbent in the catering enterprises.

The article considers the possibility of developing a diet that provides an athlete with an adequate level of biologically active substances with an antioxidant effect. The losses of the total content of antioxidants in the composition of food products of plant origin during heat treatment in a steam convection apparatus were determined and amounted to 16.9 in heat-treated beets; 14.8% in cabbage; 34.6% in potatoes and carrots; 20.5% in onion; 22.7% in root celery; 23.5% in tomato paste; 48.5% in oatmeal; 29.9% in buckwheat. The calculation of the total antioxidant content in culinary products from vegetables and cereals showed that serving a traditional dish can provide from 1.5% to 5.7% of the recommended daily requirements (1094 mg/day) in antioxidants. The combination of vegetables with prunes and blueberries made it possible to obtain products with a functionally significant content of antioxidants. A daily diet for athletes of cyclic sports in the recovery stage of training with a calorie content of 4000 kcal was developed. The diet provides 145% of the adequate intake of antioxidants for a healthy adult. The results obtained confirm the position of many sports nutritionists that a well-balanced diet, proper selection of food products, and innovative methods of heat treatment can provide an athlete with an adequate amount of antioxidants.