Introduction. The existing methods of animal fat obtaining have certain disadvantages, hence fat extraction study highly is relevant. Electrochemically activated solutions are known to have a great potential for animal fat extraction. The present paper introduced a new advanced fat obtaining technology based on the principle of electrochemical activation. Study objects and methods. The research featured ostrich fat obtained by wet rendering in water and in an electrochemically activated solution (catholyte) using various processing methods and technological parameters. Standard methods helped define the physical and chemical parameters of the obtained fat samples. Results and discussion. The paper introduced a technological and hardware setup of an ostrich fat production line with the necessary equipment specifications. The research made it possible to define the optimal parameters for fat extraction: the salt concentration for the catholyte = 4 g/100 cm3, voltage = 40–42 V, pH = 11, and redox potential of the catholyte = between –600 and –700 mV. During the fat processing, cell membranes in the electrolyte were destroyed, which inactivated the enzyme system. The obtained combination of physical and chemical factors resulted in ostrich fat of high quality. Fat extraction in an electrochemically activated solution (catholyte) catalyzed the process and increased the fat yield, regardless of the processing temperature. The fat yield exceeded 58% at 55°C and catholyte pH of 11.0. At 95–100°C and pH of 9.5–10.6, it exceeded 95%. Conclusion. The new technology increased the fat yield, maintained its high quality, and reduced the processing cost. Therefore, the developed production line could be recommended for fat extraction of farm animals, depending on the intended use.

The work is devoted to the influence of component composition on the quality of fat frying composition to improve the method of its production. Experimental versions of fat frying composition based on liquid and solid fractions of ostrich fat, as well as stabilizing additive CO2-extract of marjoram served as objects of research. The method of preparation of the fat frying composition included reception of a fat component by wet melting of raw ostrich fat, with the subsequent division of fat into liquid and solid fractions; mixing of the liquid fraction with a stabilizing additive and combination of the received mass with the solid fraction. Moreover, during storage of the frying composition, the liquid fraction is at the top, and before its use the fractions are mixed. It was shown that the introduction of CO2-extract of marjoram into the liquid fraction and increasing its concentration to 0.2 % reduces the degree of thermal oxidation of the product and slows down oxidative processes in the fat.

The work is devoted to studying the influence of physical-chemical and mechanical impact on the process of fat rendering in the presence of electrolyte (catholite) in order to develop an algorithm of fat extraction and obtain a high quality product with adjustable melting point. It is determined that the duration of rendering and heat treatment of raw materials have an equal effect on the index of acid number of ostrich fat. The inverse dependence on the hydrogen indicator of the water phase of the catholite, providing a decrease in the acid number of fat, is revealed. Positive dynamics on the indicator of acid number of ready product at fat extraction with pH of the catholite in the range of 10-10,5 irrespective of temperature and duration of process (acid number of fat did not exceed 0,77 mg KON/g) was established. In the course of fat rendering at the temperature of 50-55 ? and pH of the catolyte not lower than 9, it was found that the peroxide number is in the range of 1.56-1.81 mmol of active oxygen/kg, which confirms the inhibitory effect of the electrochemical environment not only on lipolysis, but also on lipid oxidative degradation. The highest yield of rendered fat was observed at the time and temperature of raw material processing, respectively, 60 minutes and 95 ?, pH of catholite is 10. The use of electro-activated liquid allowed to reduce time of fat extraction by half without significant losses in yield and quality of the finished product. With increase of pH of catolite up to 10,5 it was possible to reduce time and temperature of heatering up to 45 minutes and 75 ? correspondingly while maintaining high value of fat yield that confirms efficiency of electrolyte application and also possibility to set conditions and parameters of rendering depending on the objectives sought. Fat, rendered with the help of electro-activated liquid, does not possess toxicity at intragastric injection to laboratory animal, and also irritating and allergic effect during application on mucous membranes and skin

The work is devoted to the study of the influence of technological parameters and optimization of the duration of the process of fat extraction in the presence of electroactivated liquid. The introduction of innovative technologies that allow the rational use of animal fats. The proposed new technical solutions are aimed at obtaining fat with a controlled melting point, high yield and consumer properties, reducing water consumption, energy consumption and industrial waste, reducing the environmental load on the environment. The foregoing gave reason to consider the chosen area of research quite promising. A catholyte with desired properties, obtained by electrolysis of an aqueous solution of NaCL with a mass fraction of 4 g/ 100 cm3, was used as the aqueous phase in wet ejection. The main technological factors were chosen pH of the electroactivated medium, the temperature of the expulsion of raw fat and the duration of the process. It has been revealed that the use of an electrochemical activated medium in wet fat pushing of fat reduces the risks of the formation of free fatty acids and cross-linking compounds. Due to the complex effect of physical and chemical factors, the process of fat extraction without loss in yield of the final product has been intensified. Reducing the duration of heat treatment of raw materials helps to prevent deep hydrolysis of fat and improves the quality of melted fat.

Исследовано влияние овощных пищевых добавок Томатная (ДТм) и Тыквенная (ДТк), полученных из вторичных ресурсов, образующихся при переработке томатов и тыквы, на подъемную силу хлебопекарных прессованных дрожжей и продолжительность их активации. Выявлено, что при внесении ДТм или ДТк в количестве от 0,5 до 1,5 к массе муки повышается подъемная сила дрожжей. Выявлено также, что чем ниже подъемная сила дрожжей, тем выше эффективность влияния добавок на процесс активации. Определено, что при внесении добавки в количестве 1,5 к массе муки в суспензию дрожжей с подъемной силой 70 мин эффективность влияния ДТм увеличилась в 2,2 раза, а ДТк в 1,9 раза по сравнению с контрольным образцом. При внесении ДТм и ДТк в суспензию дрожжей с подъемной силой 45 мин эффективность влияния добавок в экспериментальных образцах увеличилась в 1,8 и 1,5 раз соответственно. Установлено, что внесение 1,5 к массе муки ДТм или ДТк на стадии активации дрожжей позволяет сократить продолжительность активации на 30 мин по сравнению с контрольным образцом без добавки, т. е. внесение овощных пищевых добавок интенсифицирует процесс активации. The effect of vegetable food additives Tomato and Pumpkin, obtained from secondary resources produced during the processing of tomatoes and pumpkins, on the lifting force of bakery pressed yeast and the duration of their activation was studied. It was revealed that when food additives Tomato and Pumpkin is introduced in an amount of from 0,5 to 1,5 of the flour weight, the lifting force of the yeast rises. It was also found, that the lower the lifting force of the yeast, the higher the effectiveness of the effect of additives on the activation process. It was determined that when adding an additive in the amount of 1,5 by weight of flour to a yeast suspension with a lifting power of 70 min, the effectiveness of the influence of the food additive Tomato increased by 2,2 times, the food additive Pumpkin by 1,9 times compared with the control sample. When adding Tomato and Pumpkin food additives to a yeast suspension with a lifting force of 45 min, the effectiveness of the effect of additives in experimental samples increased 1,8 and 1,5 times, respectively. It was established that the addition of 1,5 to the mass of flour of the Tomato additive or Pumpkin additive at the yeast activation stage reduces the activation time by 30 min compared to the control sample without the additive thus, the introduction of vegetable food additives intensifies the activation process.