No abstract

No abstract

This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined – in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For CCT 1, a theoretical calculation using a mathematical model is given: the critical limit of the baking process (95.2–99.1 °C in the center of the crumb), by controlling this process, the company controls the biohazard factor, for CCP 2 the critical limit of cooling the finished product to a temperature of 22.84 °C in the center of the crumb for safe packing. The presentation of the results of the development of critical control limits and critical points of the production of bakery products using the construction of mathematical modeling is the theoretical beginning of further research. When compiling the model, the physical parameters of a specific dough with a certain geometric shape were used, from which the bakery product is baked. The use of a mathematical model allows predetermining the baking parameters for the dough of any initial concentration. The results can be used in the production of baked goods to better ensure the quality and safety of the final product

This study was carried out to determine the impact of the HACCP control system on the safety of the final products of collagen hydrolysate production. The object of the study was equine connective tissue. Using the FMEA model, established by a three-factor assessment of the risk priority number (RPN), critical control points (CCP) in the processes of hydrolysis, inactivation of the enzyme preparation, drying and storage were identified. For two CCP, measures for continuous monitoring were identified, and critical limits were developed. For CCT 1, the calculation of optimal fermentation processes using a mathematical model for the hydrolysis of raw materials is given. The optimal values of the Neutrase enzyme, providing a maximum content of water-soluble proteins of 55.0 mg/cm3, were determined: T=37 °C, dosage 5 Pa/g, t=210 min. For CCP 2, to avoid protein denaturation during hydrolysis, a critical limit was developed by determining the heat inactivation point and optimum temperature. Experimental analyses show that the inactivation point of the Neutrase enzyme, estimated by the rate of FTN accumulation, which has 20 % at 60 °C, is reached at the 11th minute. As a result of the study, the effect of enzyme preparations on the safety of collagen hydrolysate was also determined. The result confirms that the Neutrase enzyme preparation had a positive effect on all safety indicators compared to the Trypsin enzyme. The optimal parameters for reducing microbiological indicators, pesticides, antibiotic and toxic metals are: T=40 °C, duration 210 min, dosage of the Neutrase enzyme 5 units/Pa. The results can be used in collagen hydrolysate production to better ensure the quality and safety of the final product

improve metabolic processes of proteins and fats in the body, contribute to muscle mass building and fat burning, facilitate the cardiovascular system and liver functioning, and increase the immunity level 5) . The optimal ratio of omega-6 and omega-3 in the diet is 5-10 to 1 5) . At the same time, there are no ideal vegetable oils offering the right ratio of fatty acids. This drives the creation of oil blends that contain both omega-6 and omega-3 fatty acids. Some authors note the benefits of the developed oil blends and their potential use in salad dressings, various sauces, mayonnaises, and spreads 6,7) . During the production of fat products, vegetable oils undergo heat treatment, which stimulates oxidative processes. This is undesirable in the light of the fact that high levels of unsaturated fatty acids significantly worsen the oil quality 8) . Mixtures of triacylglycerols of higher fatty acids are comprised of 94 to 96％ vegetable oils. The remaining part consists of substances, which are similar to fats (for example, phospholipids, sterols, vitamins) , free fatty acids and other components 8) .This may trigger several changes related to the physical and chemical oil properties and result in an increase in the Abstract: The purpose is to elucidate the effects of the duration of heat treatment on the resistance of vegetable oils to oxidative processes. Iodine and acid values were analyzed before and after heat exposure. Rapeseed oil, sunflower oil, and a blend of rapeseed and sunflower oils (ratio 55:45) were used as samples. Sunflower oil heated at a temperature of 40°C for 80 minutes had its peroxide value increased by 3.0 times (p ≤ 0.05) as compared to rapeseed oil and the blend. At 75°C, the peroxide value increased by 4.0 times for sunflower oil (p ≤ 0.05), by 3.0 and 3.3 times for rapeseed oil (p ≤ 0.05), and by 3.1 and 3.4 times for the blend (p ≤ 0.05). At 40°C, no peroxide values were obtained that exceeded the threshold limits. The concentration of fatty acids in oils depends on the plant variety, growth conditions and maturity of seeds or fruits. Therefore, the concentration of fatty acids in the oil should be measured before oil blending.