Fatty acid monoglycerides are a valuable component of the products of various industries. The emulsifying ability of monoglycerides is used in cosmetic, pharmaceutical, and food production. The process of fatty acid monoglycerides obtaining by the reaction of vegetable hydrogenated fat (salomas) with glycerol (glycerolysis method) has been studied. Potassium glycerate is used as a catalyst, which is characterized by high efficiency and safety of production and use. A feature of the work is the study of the dependence of the yield and melting point of monoglycerides on the technological parameters of glycerolysis. As a raw material, hydrogenated refined fat according to DSTU 5040 (CAS Number 68334-28-1) was used: melting point – 48 °C, mass fraction of moisture and volatile substances – 0.08 %, acid value – 0.25 mg KOH/g, peroxide value – 2.8 ½ O mmol/kg. In all experiments, the glycerolysis temperature was 180 °C, the catalyst concentration – 0.5 % in terms of metal. Rational conditions for glycerolysis were determined: duration (90 min.) and glycerol concentration (50 %). Under these conditions, the monoglycerides yield was 32.9 %, melting point – 61.5 °C. The mass fraction of free glycerol in monoglycerides was 1.0 %, acid value – 2.2 mg KOH/g. The efficiency of monoglycerides obtaining using potassium hydroxide and glycerol mixture as a catalyst under certain rational conditions has been studied. The monoglycerides yield of 30.1 %, melting point of 59 °C were obtained. Therefore, the use of potassium glycerate catalyst is more efficient. The results of the study make it possible to improve the technology for the production of fatty acid monoglycerides using a new catalyst and use resources rationally

The studies revealed the regularities of obtaining bioactivated sea buckthorn seeds using plasma-chemically activated aqueous solutions during germination. Sea buckthorn seeds were chosen as the research object. Plasma-chemically activated aqueous solutions were used to activate the germination process. This made it possible to solve the problem of processing waste from the production of sea buckthorn oil, and also contributed to obtaining a high-quality component of food products. Experimental studies have proven the effectiveness of using plasma-chemically activated aqueous solutions as effective intensifiers and disinfectants for the process of bioactivation of sea buckthorn seeds. It is shown that their use intensifies the germination of sea buckthorn seeds, contributes to a more active accumulation of biologically valuable components in the seeds. Plasma-chemically activated aqueous solutions with a peroxide concentration of 300–700 mg/l were used. An increase in the geometric parameters of seeds, namely length by 8.5–14.9 % and width by 3.7–14.8 %, was recorded. The germination energy increased by 5–13 % and germination capacity by 5–14 %. The composition of sea buckthorn seeds, both derived raw material and bioactivated, was investigated. Studies have shown that bioactivated seeds contain an increased amount of highly valuable substances. The protein content increased by 4 % compared to sea buckthorn seeds and by 1.7 % compared to the control. The lipid content increased by 2 and 1.1 %. An increase in the content of vitamins was noted: B1, B2, C, A, E, R. The amount of amino acids increased by 9–13 % compared to the control, and compared to the original raw material – by 1.5–3.5 times. In addition, plasma-chemically activated aqueous solutions effectively disinfected the raw material. The presented technology can be used in the food processing industry

разрабоТка робоТоТехнологического коМплекса инТеллекТуального управления производсТвоМ хлеба для ТерриТорий с Техногенной нагрузкой Разработан комплекс производства инновационных сортов хлеба для населения, проживающего на территориях с высоким уровнем загрязнения. Предложено в системе производства опары-теста использовать ультразвуковую кавитационную дезинтеграцию. Получены эмпирические зависимости, позволяющие идентифицировать и контролировать технологические процессы производства хлеба в среде роботов-интенсификаторов. Разработана архитектура многоуровневой системы интеллектуального управления поддержки принятия решений производством хлеба. ключевые слова: ультразвуковая кавитация, процесс опаратесто, производство хлеба, среда роботов-интенсификаторов.

No abstract

У статті розкриваються особливості стану білково-протеїназного комплексу борошняного тіста, що є вкрай важливим для розуміння можливих механізмів регулювання структури безглютенового тіста. Досліджено іонозв'язувальну здатність білків рисового, кукурудзяного борошна та їх суміші в присутності молочних білків кефіру та тваринних білків, отриманих із вторинної м'ясної сировини. Встановлено, що взаємодія між рослинними білками борошна та білками тваринного походження у водно-борошняній суспензії впливає на загальну здатність зв'язувати іони водню та гідроксильних груп. Отримані результати спрямовані на покращення структурно-механічних властивостей борошняного безглютенового бездріжджового тіста та хліба. Ключові слова: потенціометричне титрування; безглютенове борошно; тваринні білки; буферні властивості; бездріжджове тісто; хліб.